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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 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 GEMBIRA (Pengabdian Kepada Masyarakat) Jurnal Komunitas Farmasi Nasional Jurnal Sains dan Kesehatan
Devianti, Vika Ayu
Program Studi DIII Farmasi, Akademi Farmasi Surabaya
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THE EFFECT OF SOAKING TIME AND CONCENTRATION OF SODIUM METABISULFITE ON VITAMIN C LEVELS IN CANDIED MANALAGI MANGO (Mangifera indica L.) Devianti, Vika Ayu
Indonesian Journal of Pure and Applied Chemistry Vol 8, No 3 (2025)
Publisher : Tanjungpura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/indonesian.v8i3.81671

Abstract

Mango is a plant that is commonly cultivated and consumed in Indonesia. Mangoes are generally consumed directly, and some are made into processed products, one of which is wet candied. This processing aims to extend the shelf life of the fruit. The process of making wet candied is generally soaked with sodium metabisulfite as a preservative. This study aims to determine the effect of soaking time and sodium metabisulfite concentration on vitamin C levels in Manalagi candied mangoes. Vitamin C is an unstable compound and is easily oxidised during processing. Vitamin C content in Manalagi Candied mangoes was analysed by Iodometric titration method. The results of this study showed that the levels of vitamin C obtained from candied mangoes soaked in sodium metabisulfite for 30, 60, 90, 120, and 150 minutes were 115.3; 153.22; 184.49; 150.0; and 170.32 mg/L, respectively. The level of Vitamin C in candied manalagi mangoes soaked in 50; 100; 150; and 200 ppm sodium metabisulfite was 128; 136.8; 107.84; 123.68 mg/L, respectively. The results of the ANOVA statistical analysis have a Sig value more than 0,05 indicating that the soaking time of sodium metabisulfite and the concentration of sodium metabisulfite have no significant effect on vitamin C levels in Candied Manalagi Mango.
Adsorption Performance of Turmeric as Biosorbent for Free Fatty Acid Removal in Used Cooking Oil Vika Ayu Devianti; Djamilah Arifiyana; Qurrota A’yuni
Jurnal Penelitian Pendidikan IPA Vol 11 No 2 (2025): February
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i2.10201

Abstract

Repeated use of cooking oil produces hazardous compounds such as free fatty acids, carbonyls, and peroxides. This study aims to examine the effectiveness of turmeric as a bio-adsorbent in reducing free fatty acid levels, peroxide numbers, and water content in used cooking oil, and determine the appropriate adsorption isotherm model. Turmeric is one of the biopharmaceutical plants whose availability is quite abundant in Indonesia. Adsorption was carried out with variations in adsorbent mass and contact time. The result showed that turmeric is effective in reducing free fatty acid levels, peroxide value, and water content with adsorption efficiency of up to 54.02, 48.78, and 42.89%, respectively. The adsorption isotherm analysis suggested that the adsorption of free fatty acids followed the Freundlich model rather than the Langmuir model. This study reveals that turmeric has the potential to be a viable bio-adsorbent for enhancing the quality of used cooking oil.
EDUKASI SISWA SMK NUR MEDIKA SURABAYA: PENGEMBANGAN REPELAN LALAT RUMAH BERBASIS DAUN ANDE-ANDE LUMUT Surahmaida; Cicik Herlina Yulianti; Vika Ayu Devianti
Jurnal Gembira: Pengabdian Kepada Masyarakat Vol 4 No 03 (2026): JUNI 2026
Publisher : Media Inovasi Pendidikan dan Publikasi

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Abstract

Keberadaan lalat rumah (Musca domestica) di lingkungan pemukiman berpotensi menyebarkan berbagai agen penyakit. Penggunaan insektisida kimia secara terus-menerus memberikan dampak negatif bagi kesehatan dan lingkungan, sehingga diperlukan alternatif repelan alami. Kegiatan pengabdian masyarakat ini bertujuan untuk memberikan edukasi dan keterampilan praktis kepada 14 siswa-siswi SMK Nur Medika Surabaya melalui metode Campus Visit di Akademi Farmasi Surabaya dalam pembuatan repelan alami dari ekstrak dekokta daun ande-ande lumut (Selaginella doederleinii). Metode pelaksanaan meliputi pretes, pemaparan materi, demonstrasi, dan postes. Hasil kegiatan menunjukkan peningkatan pemahaman siswa sebesar 85% terkait pemanfaatan bahan alam dan Teknik ekstraksi sederhana. Produk yang dihasilkan memiliki potensi sebagai repelan rumah tangga yang aman dan ekonomis.
PENGARUH SUHU TERHADAP KADAR VITAMIN C KOMBUCHA TEH HITAM, TEH HIJAU, DAN EARLGREY SELAMA MASA SIMPAN Vika Ayu Devianti; Lailatus Sa'diyah
Klinikal Sains : Jurnal Analis Kesehatan Vol. 10 No. 2 (2022): Desember
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/klinikal_sains.v10i2.2739

Abstract

Kombucha is a fermentation drink of tea and SCOBY. One of the nutritious content of kombucha tea is vitamin C. Vitamin C in kombucha is produced by breaking down glucose by Sacharomyces. The longer fermentation lasts, the more sugar used by Sacharomyces, and it causes the decreasing of vitamin C content. The aim of this study is to determine the optimum temperature in controlling vitamin C content during the storage period of post-fermentation kombucha tea (7 and 14 days) and to compare the most stable kombucha tea (black tea, green tea and earl gray tea) in producing vitamin C after heating treatment. Vitamin C in kombucha obtained by measuring it’s absorbance in UV-Vis spectrophotometer at 265nm wavelength. The absorbance value will be calculated as the percentage of vitamin C content. The percentage calculation done by calculating the linear regression equation. The results obtained indicates that the most optimum temperature for controlling vitamin C during the storage period is heating it in 65oC for 15 minutes. Vitamin C is best produced from kombucha which is derived from green tea, black tea and then earl gray tea (sequentially). It can be concluded that heating kombucha in 65oC and 70oC is able to control the vitamin C value in black, green, and earlgrey tea kombucha
Co-Authors Amalia, Anisa Rizki Anindya, Widya Dara Bawanda, Edward Melfin Cicik Herlina Yulianti Cicik Herlina Yulianti Djamilah Arifiyana Djamilah Arifiyana Fernanda, MA Hanny Ferry Galuh Gondo Kusumo Intan Puspitasari Lailatus Sa'diyah Linda Duwi Febriyanti Qurrota A’yuni Ramadhan Renaisansa Ratih Kusuma Wardani ratih kusuma wardhani Ratih Kusuma Wardhani Rizky Darmawan Rosita Dwi Chrisnandari Sa'diyah, Lailatus Sa’diyah, Lailatus Surahmaida, Surahmaida Syukrianto Umarudin, Umarudin Winona Ammadea Gloryani Tapikap Wulansari, Silvi ayu