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Nur Hidayati
Fakultas Ilmu Kesehatan, Universitas Setia Budi Surakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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PROSES PEMURNIAN FRAKSI KAYA RHODINOL MINYAK SEREH WANGI MENGGUNAKAN SPINNING BAND DISTILLATION Arum Nur Fitrah; Meika Syahbana Rusli; Dwi Setyaningsih; Arief Riyanto; Nur Hidayati
Jurnal Teknologi Industri Pertanian Vol. 30 No. 2 (2020): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24961/j.tek.ind.pert.2020.30.2.128

Abstract

Indonesia, as one of the biggest countries which supplies citronella oil, has a high potential to produce natural rhodinol. Recent studies on rhodinol purification using fractional and mollecular distillation showed the difficulty of obtaining high purity and yield. The objective of this study was to determine the method of spinning band distillation to purify rhodinol regarding reflux ratio and vaporization temperature. Citronella oil was divided into three fractions according to its boiling points. The volume of each fraction was estimated by its ratio (according to GC analysis) to the feed volume: F1 (components before rhodinol) 21.73%, F2 (rhodinol) 61.7%, and residue 15.82%. Initial research established the best conditioning before the purification process was 3 mmHg of pressure, equilibration started at 160oC in 30 minutes, and 18–17% of heat rate, as these created the stability of the vapor temperature. The levels of reflux ratio were 3:1 and 5:1, while the evaporation temperatures of rhodinol were 230oC and 235 oC. Reflux ratio of 5:1 at 230oC obtained the highest purity (81.30%) and the highest yield (72.94%). Equilibration and reflux ratio allowed rectification inside the column because the spinning band homogenized the vapour molecules by its downwards flow and wiped the reflux on the inner surface, which in turn caused the molecules with a lower boiling point to evaporate gradually. Meanwhile the other yields were 79.81% (3:1 at 230 oC), 80.53% (3:1 at 235 oC), and 80.21% (5:1 at 23oC) with yields of 71.82%, 70.31%, and 68.23%. Keywords: citronella oil, purification, rhodinol, spinning band distillation
Minimalisir Kadar Kolesterol Pada Telur Asin Olahan Dengan Pemanfaatan Media Seduhan Teh Hitam Nur Hidayati; Dewi Sulistyawati
Biomedika Vol 8 No 1 (2015): Jurnal Biomedika
Publisher : Fakultas Ilmu Kesehatan Universitas Setia Budi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.895 KB) | DOI: 10.31001/biomedika.v8i1.191

Abstract

Tingginya kadar kolesterol dalam tubuh dapat menjadi pemicu munculnya berbagai penyakit seperti tekanan darah tinggi, jantung, stroke, batu empedu, dan gagal ginjal. Di dalam kuning telur mengandung kolesterol yang tinggi yaitu dengan kolesterol 550 mg setiap 100 gram telur dan termasuk dalam kategori membahayakan. Usaha untuk meminimalisir kadar kolesterol pada kuning telur asin telah dilakukan yaitu dengan inovasi pembuatan telur asin dengan menggunakan media campuran bata merah dan pasir, diperam selama 12 hari selanjutnya direndam dalam seduhan teh hitam selama 0, 3 dan 6 hari. Telur asin hasil olahan ditentukan kadar kolesterolnya dengan metode spektrofotometri. Sebagai kontrol perlakuan ditetapkan juga kadar kolesterol pada telur itik mentah dan telur asin dipasaran. Hasil penelitian penurunan kadar kolesterol tertinggi dicapai pada penggunaan media pengasinan dengan perendaman seduhan teh hitam 6 hari, kadar kolesterol sebesar 507,33 mg/100g. Penurunan kadar kolesterol dibandingkan telur mentah dengan kadar kolesterol 611,33 mg/100g maka diperoleh angka penurunan sebesar 17,02 %. Tingkat kesukaan konsumen paling tinggi pada pengasinan dengan perendaman seduhan teh hitam 3 hari dengan skor 3,26. Analisis Statistik Anova satu jalan menunjukkan ada perbedaan kadar kolesterol secara nyata pada semua media pengasinan dan dapat diketahui bahwa media pengasinan dengan perendaman seduhan teh hitam 6 hari berperan paling besar dalam menurunkan kadar kolesterol pada telur asin.
Perubahan Kadar Lemak Telur Asin Pasca Pemeraman dengan Variasi Komposisi Media Serbuk Bata Merah dan Limbah Serbuk Gergaji Nur Hidayati; Mardiyono Mardiyono
Biomedika Vol 8 No 2 (2015): Jurnal Biomedika
Publisher : Fakultas Ilmu Kesehatan Universitas Setia Budi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (188.607 KB) | DOI: 10.31001/biomedika.v8i2.203

Abstract

Telur asin dibuat dari telur itik melalui proses pengasinan, telur asin ini banyak disukai oleh masyarakat, tua maupun muda, pada bagian kuning telur asin banyak mengandung lemak, kuning telur itik mengandung lemak 35%. Lemak dalam kuning telur terdiri atas LDL, dan VLDL yang cukup berbahaya bagi tubuh yang dapat mengakibatkan peningkatan kadar kolesterol plasma dan risiko penyakit jantung koroner. Pada pembuatan telur asin biasanya digunakan media bubuk bata merah dan abu gosok.Based on the results occur with fat content decreased the average fat content of the egg before salting (X) is36,26%, salted eggs in the market (Y) 35,89%. Average fat content in processed salted eggs with red bricks mediacomposition variations and sawdust respectively is a type of salted egg (Z) 35,79%, (A) 28,65%; (B) 26,21% and22,77% (C). The highest fat levels percentage decrease on the composition of red bricks media: sawdust : salt (C) is4 : 4 : 2 is 37,20%.Penelitian ini bertujuan untuk mengetahui perubahan kadar lemak pada kuning telur asin pasca pemeramandengan variasi komposisi media bata merah, serbuk gergaji dan garam dapur. Sebagai kontrol digunakan telur itikmentah dan telur asin yang dijual dipasaran. Lemak pada kuning telur asin dipisahkan dengan pelarut eter melaluiekstraksi Soxhlet, selanjutnya kadar lemak ditentukan dengan metode Thermogravimetri.Berdasarkan hasil penelitian terjadi penurunan kadar lemak dengan rerata kadar lemak telur sebelum pengasinan(X) adalah 36,26 %, telur asin di pasaran (Y) 35,89 %. Rerata kadar lemak pada telur asin hasil olahan dengan variasikomposisi media bata merah dan serbuk gergaji berturut turut adalah jenis telur asin (Z) 35,79 %, (A) 28,65 %; (B)26,21 % dan (C) 22,77 %. Prosentase penurunan kadar lemak tertinggi pada komposisi media bata merah : gergaji :garam (C) = 4 : 4 : 2 yaitu 37,20 %
Pemanfaatan Scrap Besi Menjadi Copperas dan Ekstrak Kulit Rambutan untuk Pembuatan Nanopartikel Besi yang Ramah Lingkungan Sunardi Sunardi; Mardiyono Mardiyono; Nur Hidayati
Jurnal Ilmu Lingkungan Vol 20, No 3 (2022): July 2022
Publisher : School of Postgraduate Studies, Diponegoro Univer

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jil.20.3.494-507

Abstract

Dalam beberapa tahun terakhir, pembuatan nanopartikel besi telah menjadi perhatian karena efisiensinya pada penghilangan beberapa jenis zat pencemar. Zat-zat pencemar yang dapat diolah dengan nanopartikel besi antara lain senyawa azo, pelarut terklorinasi, pestisida terklorinasi, anion anorganik dan logam transisi, polutan organik dan anorganik, logam berat, nitrat, bromida, arsen, kromium, timbal, antibiotik,  dan pewarna. Pada umumnya, pembuatan nanopartikel besi dilakukan dengan mereduksi besi bermuatan tiga/dua dengan natrium tetra borana, NaBH4. Pembuatan nnanopartikel besi menggunakan NaBH4 menghasilkan produk samping berupa asam borat yang beracun dan gas hidrogen yang mudah meledak atau terbakar. Penelitian ini bertujuan membuat nanopartikel besi dengan memanfaatkan limbah scrap besi menjadi copperas kemudian mereaksikan dengan ekstrak kulit rambutan. Metode yang dilakukan adalah mereaksikan scrap besi dengan asam sulfat sampai terbentuk copperas yang berwarna biru kehijauan. Copperas yang dihasilkan dibuat menjadi larutan kemudian direksikan dengan ekstrak kulit rambutan. Larutan hitam yang dihasilkan dikarakterisasi dengan Spektrofotometri UV-Vis dan TEM. Larutan berwarna hitam dikeringkan dengan cara spray drying kemudian serbuk nanopartikel besi dikarakterisasi dengan XRD, FTIR, dan SEM-EDX. Hasil penelitian menunjukkan bahwa scrap besi dapat dibuat menjadi copperas dengan kadar Fe 22,09%. Ekstrak kulit rambutan mengandung kadar fenol total 877,39 ± 16,6 ppm/100 g kulit rambutan atau setara dengan 441,42 mg GAE/100 g kulit rambutan. Nanopartikel besi berhasil dibuat dari copperas dari scrap besi dan ekstrak kulit rambutan yang mempunyai karakter Surface Plasmon Resonance (SPR) pada serapan 214 nm, ukuran partikel 5-20 nm  dalam bentuk larutan dan 20-70 nm dalam bentuk serbuk. Hasil ini bisa menjadi alternatif produksi nanopartikel besi  suatu material bermanfaat untuk mencegah terjadinya pencemaran lingkungan.       ABSTRACTIn recent years, the manufacture of iron nanoparticles has become a concern because of its efficiency in removing several types of contaminants. Pollutants that can be treated with iron nanoparticles include azo compounds, chlorinated solvents, chlorinated pesticides, inorganic anions and transition metals, organic and inorganic pollutants, heavy metals, nitrates, bromides, arsenic, chromium, lead, antibiotics, and dyes. In general, the manufacture of iron nanoparticles is carried out by reducing three/two charged iron with sodium tetra borane, NaBH4. The manufacture of iron nanoparticles using NaBH4 produces toxic by-products in the form of boric acid and hydrogen gas which is flammable or explosive. This study aims to make iron nanoparticles by utilizing scrap iron waste into copperas then reacting it with rambutan peel extract. The method used is to react iron scrap with sulfuric acid to form copperas which is blue-green in color. The resulting copperas were made into a solution and then treated with rambutan peel extract. The resulting black solution was characterized by UV-Vis Spectrophotometry and TEM. The black solution was dried by spray drying and then the powdered iron nanoparticles were characterized by XRD, FTIR, and SEM-EDX. The results showed that iron scrap can be synthesized into ferrous sulfate with 22.09% Fe content. Rambutan peel extract contains a total phenol content of 877.39 ± 16.6 ppm/100 g rambutan peel or equivalent to 441.42 mg GAE/100 g rambutan peel. Iron nanoparticles were successfully made from copperas from iron scrap and rambutan peel extract with the characteristics of having Surface Plasmon Resonance (SPR) at an absorption of 214 nm, particle size of 5-20 nm in solution form and 20-70 nm in powder form. This result can be an alternative for the production of iron nanoparticles, a useful material to prevent environmental pollution.
ABSORBSI NaCl PADA TELUR DARI MEDIA PENGASINAN DENGAN VARIABEL WAKTU PEMERAMAN Mardiyono Mardiyono; Sri Widati; Nur Hidayati
Caraka Tani: Journal of Sustainable Agriculture Vol 23, No 2 (2008): October
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2025.685 KB) | DOI: 10.20961/carakatani.v23i2.13980

Abstract

Egg is breed product that contains nutrients which easy to digest and exploited by the body. Egg is easily damaged and so it need to be preserved. One way to preserve is salted using sodium chloride (NaCl). The salt functions are to prevent the growth of bacteria, improve the taste and practical value. The longer it is ripened in the salting media, it will be more salty, because more salts are absorbed in the egg. The ewperiment was aimed tho know the NaCl content absorbed in the egg from salting media with various ripening time.Determination of NaCl content in the egg used Mohr Argentometric method i.e. the use of AgNO3 standard solution and K2CrO4 indicator. The determination of NaCl was done in duck eggs obtained from salting in week-0, 1, 2 and 3. Each treatment used 3 replications. The statistic used was one way analysis of varian (ANOVA) continued with SNK test.NaCl contents in the egg before salted were 0.34%  in the egg white and 0.33% in the egg yolk. The NaCl content that was absorbed in the egg white from salting media after salted in week-1,2 and 3 were 2.77%, 3.71% and 5.09% respectively. While in the egg yolk the contents were 0.43%, 0.71% and 0.97% respectively. After statistically tested by one way anova and continued by SNK test it could be consluded that there was significant difference of NaCl content absorbed in the egg white and yolk from salting media inter-time of ripening.
PENYULUHAN KESEHATAN “POLA MAKAN SEHAT UNTUK MENCEGAH COVID-19” DI DESA TRIYAGAN KECAMATAN MOJOLABAN KABUPATEN SUKOHARJO Nur Hidayati; Nony Puspawaty; Mardiyono Mardiyono; Soebiyanto Soebiyanto
Adi Widya : Jurnal Pengabdian Masyarakat Vol 6 No 1 (2022): ADI WIDYA Jurnal Pengabdian Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/awpm.v6i1.6998

Abstract

People in rural areas usually have minimal knowledge or information about healthy eating patterns related to nutritionally balanced foods, due to their habits that take it for granted. The increasing number of cases of disease suffered by the community due to unhealthy and inappropriate eating patterns in the selection of food intake for families, especially to deal with this COVID-19 pandemic, it is necessary to provide health education to the community related to healthy eating patterns. As the target audience for the implementation of this service, the community of Triyagan Village, District, Mojolaban, Sukoharjo Regency, includes the stages of preparation, giving pre-test and post-test, presenting material and conducting evaluations. The results of the pre-test and post-test evaluations on knowledge of healthy eating patterns showed a positive direction with an increase in value/score, from an average of 61 to 79 (scale score of 100) after receiving counseling. This evaluation shows that there has been a change in mindset about a healthy lifestyle as an effort to prevent the Covid-19 virus during the pandemic.
The Effect of Variations of Red Bricks, Sand, Sawdust, and Green Tea (Camellia sinensis) Media on the Fat Content of Salted Egg Yolks Nur Hidayati; Mardiyono Mardiyono; Dian Kresnadipayana
Biomedika Vol 15 No 1 (2022): Jurnal Biomedika
Publisher : Fakultas Ilmu Kesehatan Universitas Setia Budi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31001/biomedika.v15i1.1203

Abstract

Salting is done to extend the shelf life of duck eggs. A variety of media can be used for salting eggs, including a mixture of salt, sand, red brick, sawdust, and brewed tea. Salted eggs are popular among the general public, but they contain a lot of fat, which, if consumed in excess, can cause blood vessel blockage (atherosclerosis). Green tea is a plant that has many benefits, one of which is that it can help people lose weight. Duck eggs were ripened for 12 days in a variety of salting media with different ingredients for this study. Red bricks, sand, sawdust, salt, and brewed green tea are among the materials used. This study aimed to determine the fat content of salted egg yolks using the Soxhlet extraction method, as well as the color, aroma (smell), and taste of salted eggs. The data in this study were analyzed using One-Way ANOVA and the results revealed that variations in salting media had a significant effect on fat content in salted egg yolks. The results showed the changes in fat content in salted egg yolks without treatment with a fat content of 36.28 percent, and with treatment with media A (sand, red bricks, and sawdust); media B (sand, red bricks, and sawdust); media 1 (media A added with green tea); and media 2 (media B added with green tea), with the fat contents of 35.22%; 32.86%, and 30.49%. Mixed media of green tea affects the fat content of salted egg yolks, from 36.50% to 32.86% and 30.49%.
Pengaruh Pemberian Ekstrak dan Serbuk Daun Kelor (Moringa oleifera) terhadap Kadar Peroksida dan Asam Lemak Bebas Pada Minyak Goreng Bekas Pakai Leni Marbetha; Nur Hidayati; Dian Kresnadipayana
Conference on Innovation in Health, Accounting and Management Sciences (CIHAMS) Vol. 1 (2020): Proceeding 1st Setia Budi Conference on Innovation in Health, Accounting, and Managem
Publisher : Conference on Innovation in Health, Accounting and Management Sciences (CIHAMS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (321.598 KB) | DOI: 10.31001/cihams.v1i.9

Abstract

Minyak goreng mengalami kerusakan karena pemanasan berulang kali menghasilkan peroksida dan asam lemak bebas. Penambahan sumber antioksidan seperti ekstrak dan serbuk daun kelor dapat menghambat oksidasi pada minyak goreng. Penelitian ini bertujuan untuk mengetahui pengaruh serta perbedaan antara penambahan daun kelor dalam bentuk ekstrak dan serbuk terhapap kadar bilangan peroksida dan kadar asam lemak bebas pada minyak goreng bekas pakai. Minyak goreng kelapa sawit baru digunakan untuk menggoreng selama lima kali dengan waktu pemanasan yang sama, kemudian minyak hasil menggoreng diberi penambahan ekstrak dan serbuk daun kelor dengan variasi konsentrasi 0 % (control), 3%, 6%, 9%, dan 12% dan didiamkan selama 24 jam kemudian diukur kadar bilangan peroksida dan asam lemak bebasnya. Metode yang digunakan untuk penentuan bilangan peroksida adalah metode titrasi iodometri sedangkan penentuan kadar asam lemak bebas adalah metode alkalimetri. Hasil penelitian menunjukkan bahwa kadar bilangan peroksida pada minyak kontrol yaitu sebesar 15,40 mek O2/kg, dan dengan penambahan ekstrak daun kelor konsentrasi 3%, 6%, 9%, dan 12% berturut-turut yaitu 13,27 mek O2/kg; 11,21 mek O2/kg; 9,12 mek O2/kg; dan 7,15 mek O2/kg. Sedangkan pada penambahan serbuk daun kelor konsentrasi 3%, 6%, 9%, dan 12% berturut-turut yaitu 13,86 mek O2/kg; 12,51 mek O2/kg; 10,99 mek O2/kg; 9,51 mek O2/kg, Hasil penelitian menunjukkan bahwa kadar asam lemak bebas pada minyak kontrol yaitu sebesar 0,57% dan dengan penambahan ekstrak daun kelor konsentrasi 3%, 6%, 9%, dan 12% berturut-turut yaitu 0,47%; 0,38%; 0,28%; 0,19%. Sedangkan pada penambahan serbuk daun kelor konsentrasi 3%, 6%, 9 %, dan 12% berturut-turut yaitu 0,50%; 0,44%; 0,38%; 0,28%.
Pemanfaatan Larutan Asam Sitrat sebagai Upaya Penurunan Kadar Logam Berat Krom pada Sayuran Kubis Nur Hidayati; Mardiyono Mardiyono; Wimpy Wimpy
Jurnal Farmasetis Vol 11 No 3 (2022): Jurnal Farmasetis: November 2022
Publisher : LPPM Sekolah Tinggi Ilmu Kesehatan Kendal

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (215.92 KB)

Abstract

Pencemaran logam berat pada sayuran kubis dapat berasal dari penggunaan pupuk, pestisida, polusi udara, dan penggunaan air untuk irigasi yang tercemar. Toksisitas logam krom dapat menyebabkan karsinogenik, mutasi gen dan teratogenik pada tubuh manusia. Penelitian ini merupakan upaya yang dilakukan untuk menurunkan kadar logam berat krom pada sayuran kubis dengan memanfaatkan larutan asam sitrat. Sampel sayuran kubis yang digunakan adalah lembaran dan potongan, selanjutnya direndam ke dalam larutan asam sitrat dengan variasi konsentrasi (0,0; 0,5 dan 1,0)% dengan waktu perendaman selama 30 dan 60 menit. Kadar logam berat krom ditetapkan secara Spektrofotometri. Hasil penelitian menunjukkan penurunan kadar logam berat krom sampel kubis potongan dalam larutan asam sitrat konsentrasi (0,0; 0,5 dan 1,0)%, perendaman 30 menit adalah (0,00; 21,31 dan 30,07)%; perendaman 60 menit adalah (0,00; 44,26 dan 60,66)%. Persentase penurunan kadar krom sampel kubis lembaran dalam larutan asam sitrat konsentrasi (0,0; 0,5 dan 1,0) %, perendaman 30 menit adalah (0.00; 11,48; 24,59)%, perendaman 60 menit adalah (0,00; 31,15; 50,82)%. Uji statistik menunjukkan ada pengaruh nyata terhadap penurunan kadar logam berat krom dengan perendaman larutan asam sitrat.
PENGELOLAAN SAMPAH RUMAH TANGGA” DI DESA TRIYAGAN KECAMATAN MOJOLABAN KABUPATEN SUKOHARJO Nur Hidayati; Nony Puspawati; Mardiyono Mardiyono; Soebiyanto Soebiyanto
Adi Widya : Jurnal Pengabdian Masyarakat Vol. 7 No. 1 (2023): Adi Widya: Jurnal Pengabdian Masyarakat
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/awpm.v7i1.8132

Abstract

The role of the community in waste management at this time is generally limited to waste disposal. We are not yet at the stage of waste management where waste can be reused by the community. Waste management must be handled comprehensively with the 3R principle, namely reduce, namely reducing waste piles; reuse by reusing waste that is not used; and recycle, namely recycling into products of economic value. Good waste management is expected to reduce the volume of waste that is disposed of at the final disposal site (TPA). The need for community education on proper waste management and disposal in order to reduce the impact of environmental pollution.The service was carried out in Triyagan Village, Mojolaban District, Sukoharjo Regency, at the beginning of the activity by giving a pre-test, presenting the material, and at the end of the activity, namely an evaluation with a post-test. The results of the pre-test mean score are 62, and the post-test average score is 82, after receiving counseling. The score of the evaluation results showed that there was a positive change in the mindset of the community.
Co-Authors Argoto Mahayana Arief Riyanto Arum Nur Fitrah Birgita Panca Indriarini Daryati Dewi Sulistyawati Dian Kresnadipayana Dwi Setyaningsih Fakhrizal Falah Gloriana Acacia Correia Belo Ika Lailla Rahmawati Leni Marbetha Mahardira Dewantara Mardiyono Mardiyono Mardiyono Mardiyono Mardiyono Meika Syahbana Rusli Nony Puspawati Nony Puspawati Nony Puspawati Nony Puspawaty Rosi Wulandari Soebiyanto Soebiyanto Soebiyanto Soebiyanto Soebiyanto Soebiyanto Soebiyanto Soebiyanto Soebiyanto Sri Widati Sumardiyono Sumardiyono Sunardi Sunardi Titiek Puji Astuti Umi Safiatun Wimpy, W