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All Journal Jurnal Kimia Riset Journal of Research and Technology Journal Pharmasci (Journal of Pharmacy and Science) Jurnal Abdi Masyarakat Kita
Vika Ayu Devianti
Akademi Farmasi Surabaya
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health

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PENGARUH METODE EKSTRAKSI TERHADAP MUTU PEKTIN DARI KULIT PISANG RAJA NANGKA Vika Ayu Devianti; Rosita Dwi Chrisnandari; Rizky Darmawan
Jurnal Kimia Riset Vol. 4 No. 2 (2019): Desember
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v4i2.15753

Abstract

Ekstraksi dengan microwave dan pemanasan langsung merupakan metode yang dapat digunakan untuk ekstraksi pektin dari kulit pisang raja nangka. Penelitian ini bertujuan untuk mengetahui mutu pektin menggunakan metode ekstraksi dengan bantuan microwave dan pemanasan langsung. Berdasar hasil penelitian, diketahui bahwa ekstraksi pektin dengan bantuan microwave memiliki rendemen yang lebih tinggi dibandingkan metode pemanasan langsung. Ekstraksi dengan bantuan microwave menghasilkan pektin dengan kadar air lebih rendah dibandingkan ekstraksi pemanasan langsung. Berat ekivalen berkurang dengan meningkatnya daya microwave. Pektin yang diperoleh dari hasil ekstraksi pemanasan langsung dan microwave tergolong pektin bermetoksil rendah (Derajat esterifikasi < 50%). Kesimpulan dari penelitian ini menunjukkan bahwa ekstraksi menggunakan daya 450 W dengan lama waktu ekstraksi lima menit merupakan kondisi ekstraksi yang terbaik untuk mengekstrak pektin dalam kulit Pisang Raja Nangka.
BIOSORPSI LOGAM BESI (Fe) DALAM MEDIA LIMBAH CAIR ARTIFISIAL MENGGUNAKAN ADSORBEN KULIT PISANG KEPOK (Musa acuminate) Djamilah Arifiyana; Vika Ayu Devianti
Jurnal Kimia Riset Vol. 5 No. 1 (2020): Juni
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jkr.v5i1.20245

Abstract

Limbah kulit pisang Kepok telah digunakan untuk menghasilkan biosorben melalui proses yang ramah lingkungan. Limbah kulit pisang Kepok dipotong, dicuci, dikeringkan, dihaluskan dan digunakan sebagai biosorben terhadap logam besi. Penentuan konsentrasi logam besi terhadap proses adsorpsi menggunakan spektroskopi serapan atom. Adsorpsi ion besi terhadap adsorben kulit pisang Kepok menggunakan parameter waktu kontak dan pH. Waktu kontak 30 menit dan pH 6 merupakan kondisi yang sesuai untuk adsorpsi besi. Persentase adsorpsi dan kapasitas adsorpsi yang diperoleh berturut-turut sebesar 86,387% dan 1,44 mg/g. Hasil penelitian menunjukkan bahwa kulit pisang Kepok, sebagai limbah pertanian dan limbah industri rumahan, sangat berpotensi sebagai adsorben untuk menghilangkan logam beracun seperti besi dalam air.
Upaya Peningkatan Pengetahuan Siswa SMK/SMA Mengenai Kosmetik yang Aman dengan Metode Daring Djamilah Arifiyana; Vika Ayu Devianti
Jurnal Abdi Masyarakat Kita Vol 2 No 1 (2022): Jurnal Abdi Masyarakat Kita
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1628.622 KB) | DOI: 10.33759/asta.v2i1.182

Abstract

The rise of media coverage regarding the production of illegal and dangerous cosmetics is one proof that the use of cosmetics is currently a necessity. Online marketing is one of the facilities for spreading these illegal cosmetics. Thus, it is necessary to educate the public, especially social media users who are generally in productive age range, to be more careful in choosing safe cosmetics. In this community service activity, education was carried out to 17 participants from senior high school student. The method used includes the presentation by the presenter as well as discussion and question and answer. To measure the increase in knowledge, pre-test and post-test were carried out. It was found that 64.7% experienced an increase in knowledge after this activity was held.
The effect of Material used in the Lime Infused water Packaging on Vitamin C Level: Pengaruh Bahan Kemasan Penyimpanan Minuman Infused Water Jeruk Nipis terhadap kadar Vitamin C Vika Ayu Devianti; Djamilah Arifiyana
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 7 No. 2 (2022): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v7i2.293

Abstract

The storage process can affect the level of vitamin C in lime Infused water. The purposes of this research was to know the effect of storage container on vitamin C level in lime Infused water. The material used in the Infused water packaging are plastic and glass. Analysis of vitamin C levels in sample using Iodimetric method. The results of this research indicated that vitamin C levels in plastic and glass container was 2,499 mg/100 mL and 3,034 mg/100 mL, respectively. The siginificants results (Sig 2-tailed) of this study was 0,235 (p<0,05). From this study can be concluded that the use of plastic and glass packaging affect the vitamin C level in lime Infused water.
Edukasi Bahaya Logam Berat dalam Tubuh dan Sumber Kontaminannya Djamilah Arifiyana; Vika Ayu Devianti; Ratih Kusuma Wardani
Jurnal Abdi Masyarakat Kita Vol 3 No 1 (2023): Jurnal Abdi Masyarakat Kita
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33759/asta.v3i1.306

Abstract

Contamination in aquatic systems has an indirect impact on survival. One type of contamination of the aquatic system is the presence of heavy metal contamination. Continuous exposure to heavy metals can cause kidney, liver, neurological disease, vascular disease, and cancer. Sources of heavy metals come from the mining industry, paint industry, use of pesticides, etc. To provide insight to the public, it is necessary to conduct education about the sources of heavy metal contamination and its impact on the body. The implementation of this community service activity is in the form of webinars for active students. A total of 63 students participated in this educational activity. The selection of students as the target community is based on their role in society. The methods used in this activity include presentations by lecturers and students, as well as discussions and questions and answers. To measure knowledge, pre-test and post-test were conducted.
DEGRADASI VITAMIN C DALAM JUS BUAH DENGAN PENAMBAHAN SUKROSA DAN LAMA WAKTU KONSUMSI Vika Ayu Devianti; Ratih Kusuma Wardhani
Journal of Research and Technology Vol. 4 No. 1 (2018): JRT Volume 4 No 1 Jun 2018
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The degradation of Vitamin C in orange and tomato juice with sucrose addition and were storaged for 0, 30, and 60 minutes at room temperature were investigated. The level of vitamin C in juice was ensured by spectrophotometric method. The result indicated that vitamin C in sample with sucrose addition, decreased by about 0,41% (orange juice); 0,47% (tomato juice) after 30 minutes of storage; and 0,82% (orange juice); 1,19% (tomato juice) after 60 minutes of storage; while vitamin C in sample without sucrose addition, decreased by about 1,2% (orange juice); 2,12% (tomato juice) for 30 minutes of storage; and 2,45% (orange juice); 2,89% (tomato juice) for 60 minutes of storage. In conclusion, sugar addition and storage time could affect the degradation of vitamin C.
Upaya Pengenalan Umbi Porang dan Olahannya Sebagai Alternatif Makanan Tinggi Serat Ratih Kusuma Wardani; Djamilah Arifiyana; Vika Ayu Devianti
Jurnal Abdi Masyarakat Kita Vol 3 No 2 (2023): Jurnal Abdi Masyarakat Kita
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33759/asta.v3i2.316

Abstract

Diabetes mellitus is a degenerative disease indicated by increased blood sugar levels. This disease can be prevented by adopting a healthy lifestyle, one of which is by consuming foods high in fiber and having a low glycemic index. Porang tubers are a high-fiber food with a low glycemic index. However, porang tubers cannot be consumed directly because of the high content of calcium oxalate, so it is advisable to consume porang tubers in processed forms such as porang rice, shirataki, porang pudding. This activity aims to provide information to the public about the benefits of porang tubers and their preparations for health, especially for someone with diabetes mellitus
Kinetic Effects of Temperature and Storage Time on Vitamin C Levels in Lemon Juice : Studi Kinetika Pengaruh Suhu dan Lama Waktu Penyimpanan terhadap Kadar Vitamin C dalam Jus Lemon Winona Ammadea Gloryani Tapikap; Vika Ayu Devianti
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.365

Abstract

Lemon (Citrus limon L.) is one of the fruits with the highest vitamin C content. Lemon (Citrus limon L.) is well-known as an ingredient for squeezing and extracting its juice for making beverages. In the process, the vitamin C contained in lemon juice (Citrus limon L.) is easily lost due to oxidation during processing and storage. Therefore, this study aims to determine the effect of storage temperature on vitamin C levels of lemon juice (Citrus limon L.) using UV-Vis spectrophotometry method. This research was conducted experimentally with variations in room temperature and cold storage temperature for 24 hours. The absorbance measurement of the sample was carried out at a wavelength of 265.5 nm. The results showed that variations in storage temperature had an effect on vitamin C levels in lemon juice (Citrus limon L.). The significant value of the F-test was 0.001 and the significant value of the T test at temperature and storage time were 0.02 and 0.000, respectively. The decrease in vitamin C levels followed a zero order kinetic model. Vitamin C levels at cold temperature were lower than room temperature as indicated by the value of the reaction rate constant at cold temperature which was lower than room temperature.
Co-Authors Djamilah Arifiyana Ratih Kusuma Wardani Ratih Kusuma Wardhani Rizky Darmawan Rosita Dwi Chrisnandari Winona Ammadea Gloryani Tapikap