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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 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

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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 | DOI: 10.55732/jrt.v4i1.820

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.
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.
Co-Authors Amalia, Anisa Rizki Anindya, Widya Dara Bawanda, Edward Melfin Cicik Herlina Yulianti Djamilah Arifiyana Djamilah Arifiyana Fernanda, MA Hanny Ferry Galuh Gondo Kusumo Intan Puspitasari Lailatus Sa'diyah 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 Syukrianto Umarudin, Umarudin Winona Ammadea Gloryani Tapikap Wulansari, Silvi ayu