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All Journal JC-T (Journal Cis-Trans): Jurnal Kimia dan Terapannya Jurnal Biologi Tropis Jurnal Pijar MIPA Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Jurnal Pengabdian Masyarakat Sehati

Roushandy Asri Fardani

Politeknik Medica Farma Husada Mataram

Author-ID : 3226372

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Other

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Articles

Sintesis Wax Ester dari Asam Lemak Stearat secara Enzimatis Sebagai Bahan Baku Kosmetik Roushandy Asri Fardani
JC-T (Journal Cis-Trans): Jurnal Kimia dan Terapannya Vol 3, No 1 (2019)
Publisher : State University of Malang or Universitas Negeri Malang (UM)

Tujuan dari penelitian ini adalah untuk mensintesis wax ester dari asam lemak stearat dengan oleil alkohol, menentukan kondisi optimumnya dan untuk mengetahui berapa persen wax ester yang dihasilkan. Sintesis wax ester dilakukan secara enzimatis. Analisis wax ester secara kualitatif menggunakan KLT dan FT-IR, secara kuantitatif dengan titrasi asam basa dan penentuan kondisi optimum menggunakan variasi waktu, suhu, jumlah enzim. Berdasarkan hasil analisis KLT diperoleh nilai Rf 0,14, spektrum FT-IR asam lemak stearat, oleil alkohol dan wax ester dapat ditarik kesimpulan bahwa wax ester dapat disintesis dari asam lemak stearat dengan oleil alkohol secara enzimatis. Kondisi optimum untuk sintesis wax ester dari asam lemak stearat yaitu selama 2 jam, pada suhu 40 °C, dengan jumlah enzim lipase 0,15 gram, pada perbandingan asam stearat : oleil alkohol = 1:3 dan dengan n-heksan sebagai pelarut terbaiknya. Adapun persen konversi yang diperoleh yaitu sebesar 94,44%.

Antibacterial activity test of celery leaf (Apium graveolens) extract liquid hand soap against Staphylococcus aureus Sri Idawati; Adriyan Suhada; Roushandy Asri Fardani; Septadel Arini
Jurnal Pijar Mipa Vol. 18 No. 1 (2023): January 2023
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v18i1.4421

Personal and environmental hygiene must be considered to prevent the transmission of COVID-19. One of them is by washing hands with soap. Liquid soap is a skin cleanser made from soap-based ingredients and added surfactants, preservatives, foam stabilizers, fragrances, and dyes. The basic ingredients for soap can be natural, one of which is essential oil. Celery contains essential oils (alinin and allicin), flavonoids, protein, vitamin A, vitamin C, vitamin B, iron, calcium, sulfur, and phosphorus. Essential oil from celery has activity as an antifungal and is active against many bacteria, including Staphylococcus aureus. This study aims to determine the celery extract liquid hand soap has antibacterial activity against Staphylococcus aureus bacteria and the effective concentration of celery leaf extract liquid hand soap on the antibacterial activity of Staphylococcus aureus. The research method was laboratory experimental by testing the antibacterial activity of liquid hand soap formulations of celery leaf extract. The results of the organoleptic test were green in color, in viscous liquid form, and had a distinctive celery aroma. The pH test obtained a pH of 9.4 in the 5% formulation (FI), pH 9.5 in the 10% formulation (FII), and pH 9.3 in the 15% formulation (FIII). Antibacterial activity test FI, FII, FIII, negative control, and positive control resulted in a diameter of 17.1 mm inhibition zone; 23.2 mm; 17.4 mm; 0 mm, and 22.9 mm. The results of the one-way ANOVA test obtained a p-value <0.05, which indicated that H1 was accepted, i.e., liquid hand soap with celery leaf extract had antibacterial activity against Staphylococcus aureus. The Tukey test showed that the diameter of the FII inhibition zone (10% concentration) was close to that of the positive control inhibition zone. The most effective concentration is 10% (FII), with a very strong inhibition category.

Analisis Kandungan Rhodamin B dan Methanyl Yellow pada Jajanan Pasar Di Kota Mataram Dengan Kromatografi Kertas Rosdianti; Roushandy Asri Fardani; Erin Ramadanti; Jumari Ustiawaty
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Vol. 6 No. 1 (2020): JURNAL PENELITIAN DAN KAJIAN ILMIAH KESEHATAN POLITEKNIK MEDICA FARMA HUSADA MA
Publisher : Politeknik Medica Farma Husada Mataram

Warna merupakan faktor yang dapat digunakan sebagai indikator kesegaran atau kematangan suatu produk.Warna ditambahkan pada makanan untuk membuat warna jajanan lebih mencolok dan masyarakat tertarik untuk mengkonsumsinya. Penggunaan pewarna sintetis harus dilakukan sesuai dengan peraturan yang berlaku. Zat warna tambahan yang dilarang penggunaannya dalam produk-produk pangan karena bersifat karsinogenik yaitu Rhodamin B dan Methanyl Yellow, sehingga jika digunakan dalam jangka panjang dapat menyebabkan kanker. Penelitian ini bertujuan untuk mengetahui ada atau tidaknya kandungan Rhodamin B dan Methanyl Yellow yang terdapat pada jajanan pasar yang dijual di pasar tradisional kota mataram. Metode penelitian kualitatif yang digunakan dalam penelitian ini metode kromatografi kertas. Sampel yang digunakan 3 jenis jajanan pasar yaitu dadar gulung,kue lapis dan putu ayu, yang diambil dari 3 lokasi pasar tradisional di wilayah kota mataram. Berdasarkan hasil penelitian, dari nilai Rf yang diperoleh, diketahui bahwa semua sampel kue yang digunakan dalam penelitian ini yaitu dadar gulung, kue lapis, dan putu ayu tidak mengandung Rhodamin B dan Methanyl Yellow.

Minor and Toxic Element Content in Edible Mushrooms Roushandy Asri Fardani
Jurnal Biologi Tropis Vol. 23 No. 3 (2023): July - September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v23i3.5284

Minor and toxic elements in edible mushrooms are cultivated in residential areas of Mataram, West Nusa Tenggara. Minor elements are zinc (Zn), copper (Cu) and toxic elements such as lead (Pb), cadmium (Cd). Metals will be dangerous if they enter the body's metabolism in amounts that exceed the specified threshold.The purpose of this study was to determine the levels of minor elements and toxic elements in consumption mushrooms. This research was conducted to analyze minor and toxic metals using Atomic Absorption Spectrophotometer (AAS). The samples used in this study were mushrooms that are usually consumed by the public, namely, Pleurotus osteratus and Auricularia auricula-judae. The research method used is descriptive quantitative, namely to determine the levels of minor metal elements and toxic metal levels of consumption mushrooms. The results showed the highest minor levels of Zn in Pleurotus osteratus were 131.34 mg/kg and Auricularia auricula-judae mushrooms were 74.5 mg/kg. Toxic levels of Cd in Pleurotus osteratus are 0.547 mg/kg. While the levels of Cu and Pb in the analysis results are still within the maximum limit. The levels of Zn and Cd in each sample exceeded the maximum limit according to the Decree of the Directorate General of POM No. 03725/B/SK/VII/89 and the Indonesian National Standard SNI 7387:2009.

Sosialisasi Keamanan Pangan Jajan Anak Sekolah sebagai Upaya Peningkatan Taraf Kesehatan Masyarakat Ika Nurfajri Mentari; Jumari Ustiawaty; Roushandy Asri Fardani; Desyani Ariza; Mohd Nazil Bin Salleh; Syahrul
Jurnal Pengabdian Masyarakat Sehati Vol. 2 No. 1 (2023): Jurnal Pengabdian Masyarakat Sehati
Publisher : Politeknik Medica Farma Husada Mataram

Public health is a very important aspect to be considered in improving the welfare and progress of a country. Some of the health problems in childhood are stunting and nutritional imbalance. Conditions like this can have serious short-term impacts such as the risk of morbidity and mortality in infants and toddlers, medium-term impacts related to low intelligence and cognitive abilities, as well as long-term impacts related to the quality of human resources who experience degenerative disease disorders in the future. come. One of the efforts to avoid this is that the Health College Institution participates in providing knowledge to the community, especially elementary school children regarding school children's snacks. This activity was attended by 98 grade 5 and 6 students of SDN 1 Perampuan. The results obtained from these activities are that students understand and can distinguish between nutritious snacks and good for growth needs. In addition, students understand what will happen if they choose bad food with the ultimate goal of helping to improve people's lives, especially from the health aspect.

SOSIALISASI SINTA DALAM UPAYA PENINGKATAN KAPASITAS DOSEN Dhika Juliana Sukmana; Roushandy Asri Fardani; Hardani Hardani
Jurnal Pengabdian Masyarakat Sehati Vol. 2 No. 2 (2023): Desember
Publisher : Politeknik Medica Farma Husada Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33651/jpms.v2i2.567

SINTA adalah system informasi penelitian berbasis web yang dapat dijadikan sebagai indicator kinerja dan penting bagi pengembangan karir dosen. Bagi dosen baru, SINTA masih terdengar asing, sehingga perlu disosialisasikan. Tujuan kegiatan ini adalah untuk memberikan gambaran pengetahuan tentang SINTA bagi dosen baru. Kegiatan ini dilakukan dengan sosialisasi yang diiringi dengan tanya jawab. Hasil dari kegiatan ini adalah 100% peserta sudah memahami apa itu SINTA dan pentingnya ISNTA bagi perkembangan karir dosen.

Co-Authors Adriyan Suhada Desyani Ariza Dhika Juliana Sukmana Erin Ramadanti Hardani, H Mentari, Ika Nurfajri Mohd Nazil Bin Salleh Rosdianti Septadel Arini Sri Idawati Syahrul ustiawaty, jumari

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