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All Journal Jurnal Riset Kimia Jurnal Litbang Industri CHEMPUBLISH JOURNAL Jurnal Kimia Mulawarman Chimica et Natura Acta Indonesian Journal of Chemistry Jurnal Penelitian Farmasi dan Herbal Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Andalasian International Journal of Applied Science, Engineering, and Technology Jurnal Litbang Industri Inisiatif: Jurnal Ekonomi, Akuntansi Dan Manajemen Jurnal Katalisator
Refilda Refilda
Fakultas MIPA, Universitas Andalas
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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A mixture of Aloe Vera Gel (Aloe vera. L) and Sungkai Leaf Extract (Peronema canescens. Jack) as Edible Coating to Increase Tomato (Solanum lycopersicum) Storage Life Yefrida Yefrida; Fella Krisna Boneta; Refilda Refilda
Andalasian International Journal of Applied Science, Engineering and Technology Vol. 4 No. 2 (2024): July, 2024
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijaset.v4i2.122

Abstract

Tomatoes are climacteric fruits, are well-known for containing lycopene is an antioxidant. The post-harvest shelf life of harvested tomatoes is only 4-5 days. This research aims to optimize previous methods such the use of plastic packaging and cold storage methods were found to be inefficient and produced waste, so it is necessary to renew them by using the edible coating method, a natural ingredient from Aloe vera. L gel, while sungkai leaf extract (Peronema canescans. Jack) shows the effectiveness of edible coating could potentially provide a protective barrier against external factors, helping to maintain the quality of tomatoes and waste reduction. Edible coating material from aloe vera gel added with sungkai leaf extract of various compositions (C, EC1, EC2, EC3, EC4, and EC5) was prapare and applied to tomatoes. Fourier Transform Infrared (FTIR) testing was carried out to determine the functional groups in all edible coating materials. Physicochemical properties tests were carried out on tomatoes. The results obtained by EC5 the lowest weight loss 11.14%, while EC4 was the best edible coating material in percent decay 8.89%, total dissolved solids 1.00oBrix, total antioxidant 0.024 mg AA/g FW, and total phenolic 0.224 mg GAE/g FW for 15 days compared to aloe vera gel coating (EC1), which only lasted for 9 days, and uncoated (C), which only lasted for 6 days. Keywords: Edible coating, physicochemical properties, FTIR
Determination of Total Antioxidant and Phenolic Content from Malvaceae Family Leaves Infusion by Spectrophotometry Yefrida Yefrida; Silvia Detri Susanti; Refilda Refilda
JURNAL KIMIA MULAWARMAN Vol 21 No 1 (2023)
Publisher : Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/jkm.v21i1.1007

Abstract

The use of plants as a source of medicine has been increasing lately. The plants used generally have bioactivities such as anti-bacterial, antioxidant, and others. Plants that contain antioxidants are widely used because of their ability to capture free radicals so that they can protect the body from various diseases. One of the plants that is often used is plants from the Malvaceae family. In this study, the antioxidant and total phenolic contents of five types of plants were determined. These plants were extracted by infundation method and analyzed using MPM (Modified Phenanthroline Method) and Folin-Ciocalteu methods. The highest antioxidant and total phenolic contents were found in kapok randu and waru leaves.
Analisis Pengaruh Tingkat Pendidikan dan Motivasi Kerja Terhadap Kesejahteraan Masyarakat di Kenagarian Sungai Naniang Kabupaten Lima Puluh Kota Refilda Refilda; Jon Kanedi
Inisiatif: Jurnal Ekonomi, Akuntansi dan Manajemen Vol. 3 No. 4 (2024): Oktober : Inisiatif : Jurnal Ekonomi, Akuntansi dan Manajemen
Publisher : Universitas 45 Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30640/inisiatif.v3i4.2895

Abstract

This research is motivated by the fact that the Kenagarian Sungai Naniang community is still not fully experiencing prosperity. Even though the people of Kenagarian Sungai Naniang have sufficient education and very high work motivation, the income they receive is still not sufficient to achieve prosperity. With the education and high work motivation obtained by the community, the community should be able to provide a bridge to get work easily and decently. The aim of this research is to find out how much influence the level of education and work motivation has on the welfare of the Kenagarian Sungai Naniang community. This research uses Quantitative Research methods. Data collected using questionnaire techniques. Respondents in this study were 283 people taken from a population of 3,121 people. The data analysis technique used is a multiple linear regression technique using SPSS. The conclusion is that education and work motivation have a very significant influence on welfare. The results of this research are the determinant coefficient test with a correlation coefficient value of 0.352 and an adjusted Rsquare value of 0.117, so the influence of X is 11.7%.
Training on Postharvest Guava Fruit Processing in KWT Jambu Biji, VII Koto Sungai Sariak, Pariaman Yefrida Yefrida; Refilda Refilda; Imelda Imelda; Refinel Refinel; Rahmiana Zein; Safni Safni; Admi Admi; Dheasy Gustira; Jihanul Khaira; Harza Dipajana Umardi
Warta Pengabdian Andalas Vol 31 No 3 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.31.3.510-517.2024

Abstract

Red guava fruit is one type of fruit that quickly changes colour, texture and spoilage. This is of course a problem for farmers. At harvest time, not all of the fruit is marketable. So sometimes farmers just leave the fruit on the tree, because if harvested it will only increase operational costs. The KWT Jambu Biji Bengke Sakato, VII Koto Sungai Sariak, Pariaman is a group of red guava farmers. They tried to find a solution to this problem by discussing with TIM PPM KIMIA UNAND of the Department of Chemistry, FMIPA, Universitas Andalas. Finally it was agreed that the solution was to make products from red guava. The products made in this program are dodol and red guava ice cream. The KWT members and the Tim PPM KIMIA UNAND together made these two types of products. The results obtained, dodol and ice cream made are quite delicious and have an attractive appearance. This product can be an alternative to red guava processing that has economic value.
A mixture of Aloe Vera Gel (Aloe vera. L) and Sungkai Leaf Extract (Peronema canescens. Jack) as Edible Coating to Increase Tomato (Solanum lycopersicum) Storage Life Yefrida, Yefrida; Boneta, Fella Krisna; Refilda, Refilda
Andalasian International Journal of Applied Science, Engineering and Technology Vol. 4 No. 2 (2024): July, 2024
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijaset.v4i2.122

Abstract

Tomatoes are climacteric fruits, are well-known for containing lycopene is an antioxidant. The post-harvest shelf life of harvested tomatoes is only 4-5 days. This research aims to optimize previous methods such the use of plastic packaging and cold storage methods were found to be inefficient and produced waste, so it is necessary to renew them by using the edible coating method, a natural ingredient from Aloe vera. L gel, while sungkai leaf extract (Peronema canescans. Jack) shows the effectiveness of edible coating could potentially provide a protective barrier against external factors, helping to maintain the quality of tomatoes and waste reduction. Edible coating material from aloe vera gel added with sungkai leaf extract of various compositions (C, EC1, EC2, EC3, EC4, and EC5) was prapare and applied to tomatoes. Fourier Transform Infrared (FTIR) testing was carried out to determine the functional groups in all edible coating materials. Physicochemical properties tests were carried out on tomatoes. The results obtained by EC5 the lowest weight loss 11.14%, while EC4 was the best edible coating material in percent decay 8.89%, total dissolved solids 1.00oBrix, total antioxidant 0.024 mg AA/g FW, and total phenolic 0.224 mg GAE/g FW for 15 days compared to aloe vera gel coating (EC1), which only lasted for 9 days, and uncoated (C), which only lasted for 6 days. Keywords: Edible coating, physicochemical properties, FTIR
Training on Postharvest Guava Fruit Processing in KWT Jambu Biji, VII Koto Sungai Sariak, Pariaman Yefrida Yefrida; Refilda Refilda; Imelda Imelda; Refinel Refinel; Rahmiana Zein; Safni Safni; Admi Admi; Dheasy Gustira; Jihanul Khaira; Harza Dipajana Umardi
Warta Pengabdian Andalas Vol 31 No 3 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.31.3.510-517.2024

Abstract

Red guava fruit is one type of fruit that quickly changes colour, texture and spoilage. This is of course a problem for farmers. At harvest time, not all of the fruit is marketable. So sometimes farmers just leave the fruit on the tree, because if harvested it will only increase operational costs. The KWT Jambu Biji Bengke Sakato, VII Koto Sungai Sariak, Pariaman is a group of red guava farmers. They tried to find a solution to this problem by discussing with TIM PPM KIMIA UNAND of the Department of Chemistry, FMIPA, Universitas Andalas. Finally it was agreed that the solution was to make products from red guava. The products made in this program are dodol and red guava ice cream. The KWT members and the Tim PPM KIMIA UNAND together made these two types of products. The results obtained, dodol and ice cream made are quite delicious and have an attractive appearance. This product can be an alternative to red guava processing that has economic value.
Development and Characterization of Edible Coating Potato Peel Starch (Solanum tuberosum L.) and Sungkai Leaves Extract to Prolong the Shelf Life of Strawberries (Fragaria sp.) Ardiani, Ajeng Putri; Yefrida, Yefrida; Refilda, Refilda
Indonesian Journal of Chemistry Vol 25, No 5 (2025)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.105258

Abstract

This study developed and characterized edible coatings from potato peel starch (Solanum tuberosum L.) to prolong the shelf life of strawberries (Fragaria sp.). Due to its high starch content, the edible coating was formulated using potato peel starch as the base material, and Sungkai leaf extract was added to enhance its antioxidant properties. The coating was characterized by viscosity, pH, color, antioxidant content, and thickness; and analyzed using FTIR, XRD, and SEM. The coating was applied to strawberries, and its effectiveness was evaluated based on weight loss and decay rate during storage. The edible coating was characterized by lower viscosity (10 cP), lower pH (6.83), darker color indicating bioactive compounds, and higher antioxidant content (5.72 mg AAE/g). FTIR data confirmed physical interactions among components; XRD revealed a semi-crystalline structure; and SEM showed a porous surface with visible cracks. Application of strawberries reduced weight loss and decay by 22.88 and 1.33% (day 4 at 3–5 °C) and 46.1 and 2.67% (day 12 at 28–31 °C). These results demonstrate the potential of potato peel starch and Sungkai leaf extract as an eco-friendly preservation solution.
Separation of Anions on Polar Stationary Phases in Hydrophilic Interaction Liquid Chromatography Mayaserli, Dyna Putri; Zein, Rahmiana; Refilda, Refilda; Putra, Adewirli; Toyohide Takeuchi
JURNAL KATALISATOR Vol. 9 No. 1 (2024): Jurnal Katalisator Volume 9 No.1, April 2024
Publisher : LLDIKTI X Sumbar, Riau, Jambi, Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/katalisator.v9i1.2859

Abstract

The need for the detection of anions and cations in various environmental water samples more rapidly with increasing environmental problems and the time it takes the proper method of analysis, is fast, simple, and can provide an accurate assessment. Hydrophilic Interaction Liquid Chromatography (HILIC) is a highly precise technique for separating polar compounds or hydrophilic compounds. Various places have been making a lot of market columns and columns designed specifically for HILIC. For that to be done selection of the appropriate column to separate compounds primarily for separating anions using polar aminopropyl silica stationary phases, HILIC imidazole, pyridine, and Polar Amide-80. Polar stationary phases are best to separate the anions are aminopropyl silica (NH2-60) because it can separate the anions without adding salt. While Polar pyridine can separate anions at low pH (4.2) using acidic stationary phases and at low pH Polar pyridine can serve as an ion exchanger (ion exchange) Keywords: polar stationary phase, HILIC, ion exchange chromatography
Co-Authors -, Yefrida Abdi Dharma Adewirli Putra Admi Admi Admi Admi Akmal Djamaan Ardiani, Ajeng Putri Ashikin, Nor Boneta, Fella Krisna Dheasy Gustira Dheasy Gustira Dini Hanifa Dwi Syukur Phameswari Edison Munaf Edison Munaf Elida Mardiah Emil Salim Farrah Aprilina Fella Krisna Boneta Fivi Mona Bareno Hamidah, Nofi Harza Dipajana Umardi Harza Dipajana Umardi Hayatul Isra Hermansyah Aziz Hermansyah Aziz Ilahi, Fitratul Imelda Imelda Imelda Imelda Indrawati - Indrawati - Indrawati Indrawati Indri Ticel Leone Irma Yanti Siregar Jihanul Khaira Jihanul Khaira Jon Kanedi Lee Wah Lim Lucy Prima Ardi Mai Efdi Matlal Fajri Alif Mayaserli, Dyna Putri ndrawati - Nofi Hamidah Nofita, Dewi Nor Ashikin Nor Ashikin Norman Ferdinal Novesar Jamarun Novita Lucia Novrizaldi Wardana Nurul Afifah Putri Ramadhani Rahmiana Zein Raihan Hanif Aulia Refinel - Richi Silvianti Riga Habib Ngestu Rosman, Widuri Safni Safni Salim, Emil Silvia Detri Susanti SUHARTINI - Suhartini - Sumaryati Syukur Suryati Suryati Syafrizayanti Syafrizayanti Syukri Syukri Tommi Hermansyah Toyohide Takeuchi Upita Septiani Wellia, Diana Vanda Widuri Rosman Willsant Saputra Yani Kasuma Putri Yefrida - Yefrida Yefrida Yetria Rilda Yulizar Yusuf Zilfa Zilfa Zulkarnain Chaidir