Article Per Year (5 Year)
p-Index From 2021 - 2026
3.055
P-Index
This Author published in this journals
All Journal Jurnal Kimia Riset Jurnal Penelitian Pendidikan IPA (JPPIPA) Journal of Research and Technology Indonesian Journal of Pure and Applied Chemistry Klinikal Sains (Jurnal Analis Kesehatan) Walisongo Journal of Chemistry JKPK (Jurnal Kimia dan Pendidikan Kimia) Journal of Herbal, Clinical and Pharmaceutical Science (HERCLIPS) Journal Pharmasci (Journal of Pharmacy and Science) Jurnal Abdi Masyarakat Kita NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Jurnal Masyarakat Madani Indonesia JURNAL KESEHATAN YAMASI MAKASSAR Jurnal Komunitas Farmasi Nasional Jurnal Sains dan Kesehatan
Devianti, Vika Ayu
Program Studi DIII Farmasi, Akademi Farmasi Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health Social Sciences

Published : 24 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 24 Documents
Search

 1   2   3 
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.
Analysis of the Quality of Waste Cooking Oil Resulted from Rejuvenation Using Raja Nangka Banana Peel Adsorbent with Variations in Mass of Adsorbent and Length of Adsorption Time Devianti, Vika Ayu; Arifiyana, Djamilah
Walisongo Journal of Chemistry Vol 6, No 2 (2023): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v6i2.18020

Abstract

Continuous use of cooking oil at high temperatures produces oil that is no longer suitable for help because it is not good for the body’s health. So that waste cooking oil can be reused, it needs to be processed to improve its quality by utilizing waste to increase its benefits. Raja Nangka, one of the banana types, is commonly used as raw material for making fried bananas, resulting in abundant banana peel waste. Therefore, this research aims to utilize Raja Nangka peel waste to rejuvenate waste cooking oil. Raja Nangka banana peel was cut into small pieces, dried, sifted, and then activated using KOH to increase its surface area so that its adsorption capacity increases. The results showed that the greater the adsorbent mass and the longer the adsorption time, the greater the ability to reduce the acid number and peroxide value in waste cooking oil. An adsorbent mass of 10 grams and a soaking time of 150 minutes were the best results for reducing the acid number and peroxide value.
Pelatihan Pengolahan Minyak Jelantah Sebagai Dasar Pembuatan Lilin Warna-Warni Di Kelompok Ibu PKK Karang Menjangan Devianti, Vika Ayu; Sa'diyah, Lailatus; Silvi Ayu Wulansari
Nusantara: Jurnal Pengabdian kepada Masyarakat Vol. 4 No. 1 (2024): Februari : Jurnal Pengabdian Kepada Masyarakat
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/nusantara.v4i1.1849

Abstract

The community service carried out by the Surabaya Pharmacy Academy team aims to increase public awareness about the dangers of used cooking oil regarding the potential diseases that can occur if consumed continuously. The waste cooking oil produced is processed into colorful candle products. The colorful candles produced can be used as lighting at home or can also be used as room decoration because of their attractive colors and shapes. Based on the results of this community service, the community was very enthusiastic and gave a positive response to this training. The community has new insight into processing used cooking oil waste into colorful candles. People can practice making colorful candles again at home. This product can also be a creative and innovative business idea.
ANALISIS ASAM LEMAK BEBAS DAN KADAR AIR MENGGUNAKAN ADSORBEN KUNYIT DENGAN PENGARUH LAMA WAKTU ADSORPSI Linda Duwi Febriyanti; Vika Ayu Devianti; Intan Puspitasari
Jurnal Kesehatan Yamasi Makassar Vol. 8 No. 2 (2024): Jurnal Kesehatan
Publisher : Akademi Farmasi Yamasi Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59060/jurkes.v8i2.341

Abstract

Cooking oil is one of the daily necessities for people. Repeated use of cooking oil can pose health risks due to the presence of potentially harmful compounds. The quality of cooking oil can be assessed based on its free fatty acid level and moisture content, with SNI 7709:2019 setting maximum standards of 0,3% for free fatty acid level and 0,1% for moisture content. Therefore, there is a need to reduce the levels of free fatty acid and moisture content in used cooking oil. One of the methods that can be used is adsorption using turmeric powder as adsorbent. The research aims to investigate how varying adoption times affect moisture content and free fatty acid levels in used cooking oil. The results indicate that turmeric is capable of reducing the free fatty acids and moisture content in used cooking oil. This study reveals that the free fatty acid decreases with increasing adsorption time of 35, 45, 50, 55, and 60 minutes, yielding values 0,881; 0,794; 0,706; 0,618; and 0,559%, respectively. The moisture content results with adsorption times of 35, 45, 50, dan 55 minutes were 0,120; 0,101; 0,095, and 0,080 %, respectively. The optimal reduction in free fatty acids occurs at 60 minutes of adsorption, with a decrease of 45,08%. The best reduction in moisture content is achieved at 55 minutes of adsorption, with a decrease of 40,74%.
Pengaruh Pasteurisasi Terhadap Kandungan Vitamin C pada Aneka Kombucha Buah Tinggi Vitamin C: The Effect of Pasteurization on Vitamin C Level of Various Kombucha Fruits Lailatus Sa'diyah; Vika Ayu Devianti
Jurnal Sains dan Kesehatan Vol. 4 No. 3 (2022): J. Sains Kes.
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25026/jsk.v4i3.1044

Abstract

Kombucha is a fermented tea by bacteria and fungi called SCOBY for 7-14 days. The presence of microorganism in kombucha after fermentation process leads to additional fermentation. The longer preservation time, the more acid kombucha. The more acid kombucha affects the level of vitamin C. So, it is important to heat kombucha to reduce the number of microbes (pasteurization). The aim of this study is to know the effect of pasteurization on vitamin C level in various kinds of kombucha. After 7 days of kombucha fermentation, the kombucha heated for 15 minutes in 80oC then, the vitamin C level of kombucha measured with Spectro photometer UV-Vis in ? 265 wavelenght. The result shows that pasteurization (80oC) in 15 minutes does effects the vitamin c level of various kinds of kombucha. It decreased the level of vitamin C of kombucha before heating.
ED IDENTIFIKASI METABOLIT SEKUNDER EKO ENZIM LIMBAH BUAH DAN SAYUR : IDENTIFIKASI METABOLIT SEKUNDER EKO ENZIM LIMBAH BUAH DAN SAYUR Bawanda, Edward Melfin; Umarudin Umarudin; Syukrianto; Galuh Gondo Kusumo; Ramadhan Renaisansa; Widya Dara Anindya; Silvi Ayu Wulansari; Vika Ayu Devianti
Jurnal Komunitas Farmasi Nasional Vol. 5 No. 01 (2025): Jurnal Komunitas Farmasi Nasional
Publisher : Akademi Farmasi Yarsi Pontianak

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

Abstract

Organic waste, in the form of fruit and vegetable peels from Ketintang, Surabaya City, East Java, can be processed into an eco enzyme through fermentation using a mixture of sugar and water over a period of 30 days. During this process, glucose is broken down into pyruvic acid, which, under anaerobic conditions, undergoes decarboxylation to form ethanol and carbon dioxide. This study aims to identify the secondary metabolites present in eco enzymes derived from fruit and vegetable waste. This research employed an accurate experimental method, observing colour changes in the tests for flavonoids and tannins, the presence of froth in the saponin test, the formation of rings in the steroid and terpenoid tests, and the appearance of precipitate in the alkaloid test. The analysis results indicated that the eco-enzyme from fruit and vegetable waste tested positive for flavonoids, tannins, and saponins, while alkaloids, terpenoids, and steroids were not detected (negative).
Pelatihan Pemanfaatan Kelapa Menjadi VCO Sebagai Produk Antibakteri Untuk Menunjang Ekonomi Kreatif Ibu PKK Sa’diyah, Lailatus; Wulansari, Silvi Ayu; Devianti, Vika Ayu
Jurnal Masyarakat Madani Indonesia Vol. 2 No. 3 (2023): Agustus
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/js.v2i3.114

Abstract

Salah satu pemanfaatan kelapa secara sederhana yaitu mengolah menjadi VCO (Virgin Coconut oil) yang memiliki banyak manfaat bagi kesehatan. VCO sendiri pada umumnya jarang dikonsumsi masyarakat karena harga yang cenderung mahal, begitupun dengan warga di RW 07 Karangmenjangan Surabaya yang belum banyak mengenal dan mengkonsumsi VCO, karena kurangnya pengetahuan tentang VCO serta harganya yang mahal. Untuk memberikan edukasi kepada warga tersebut, dilakukanlah kegiatan pengabdian berupa penyuluhan dan pelatihan pembuatan VCO. Tujuan kegiatan diharapkan mampu menaikkan taraf kesehatan warga dan juga mampu meningkatkan kreatifitas warga untuk memproduksi VCO secara sederhana dan mandiri. Hasil kegiatan penyuluhan dan pelatihan pembuatan VCO berhasil meningkatkan pengetahuan tentang manfaat VCO bagi kesehatan, serta warga mampu untuk membuat VCO secara mandiri untuk skala kecil rumah tangga. Peningkatan pengetahuan dan keahlian ini diharapkan mampu meningkatkan taraf hidup masyarakat yang lebih sehat dan mampu menginspirasi dalam berwirausaha
Co-Authors Amalia, Anisa Rizki Anindya, Widya Dara A’yuni, Qurrota Bawanda, Edward Melfin Cicik Herlina Yulianti Djamilah Arifiyana Fernanda, MA Hanny Ferry Galuh Gondo Kusumo Intan Puspitasari Lailatus Sa'diyah Lailatus Sa'diyah Linda Duwi Febriyanti Ramadhan Renaisansa Ratih Kusuma Wardani ratih kusuma wardhani Ratih Kusuma Wardhani Rizky Darmawan Rosita Dwi Chrisnandari Sa'diyah, Lailatus Sa’diyah, Lailatus Syukrianto Umarudin, Umarudin Winona Ammadea Gloryani Tapikap Wulansari, Silvi ayu