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All Journal Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring JFCN: Journal of Food, Culinary, and Nutrition
Mellia Harumi
Soegijapranata Catholic University
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health

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Studi Kinetika Adsorpsi Ion Au(III) Menggunakan Kulit Buah Manggis (Garcinia mangostana L.) Mellia Harumi; Faisal Shaleh; Sri Sudiono; Triyono Triyono
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring Vol 2, No 2: Maret 2020
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v2i2.2600

Abstract

Adsorption using biosorbent become an alternatif for recovery heavy metals such as gold from electronic waste. Mangosteen rind can adsorp Au(III) ions in acid condition pH 2 optimally. Kinetics study of Au(III) ions adsorption using mangosteen rind was aim to determine adsorption kinetics model, adsorption rate constanta (k) and activation energy (Ea) Au(III) ions using mangosteen rind. Adsorbent. Adsorbent preparation was carried out using maceration methof for activate adsorption functional group and remove contaminant materials. Au(III) ions adsorption was analyzed by varying temperature and time. Adsorbed Au(III) was determined using Atomic Adsorption Spectroscopy (AAS) and characterized using Fourier Transform Infra Red (FTIR) Spectroscopy dan X-Ray Diffraction (XRD) Spectroscopy. The result proved that KBM adsorbent could adsorp Au(III) ions effectivelly and follow Ho pseudo-second order kinetic with Ea of 24,65 kJ/mol and k of 2.05x10-3 ( 40℃); 3.63x10-3 ( 50℃) dan 3.60x10-3 ( 60℃) g mg-1 minutet-1 respectivelly.
Urban Farming Berbasis Teknologi Sensor dan Platform Dagang Lokal untuk Kedaulatan Pangan Semarang Karla Katina Salim Nohkarsan; Caroline Noel Amaris Purnomo; Karyn Gracia Hartono; Mellia Harumi; Gelbert Jethro Sanyoto
Praxis : Jurnal Sains, Teknologi, Masyarakat dan Jejaring 2026: Special Issue - Semnas Pangan
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/praxis.v8i2.14323

Abstract

Kedaulatan pangan menjadi prioritas pembangunan yang tengah diupayakan Pemerintah Kota Semarang. Luas lahan pertanian Kota Semarang pada tahun 2019 hanya berkisar 2.396,54 ha yang diiringi dengan peningkatan jumlah penduduk lebih dari 1,6 juta jiwa, serta wilayah perkotaan yang mendominasi. Hal ini menyebabkan penurunan kapasitas wilayah dalam menjaga kemandirian dan ketahanan pangan kota untuk memenuhi kebutuhan pangan. Sementara itu, jumlah komunitas urban farming di Kota Semarang masih terbatas dan belum terintegrasi dalam skala kota, sehingga perlu dikembangkan program yang mengoptimalisasi sumber daya lokal melalui urban farming sebagai praktik pertanian perkotaan menggunakan lahan terbatas. Penelitian ini bertujuan merancang dua sistem pendukung: (1) aplikasi sistem urban farming berbasis teknologi sensor untuk pemantau parameter penting mengenai kondisi tanaman secara real time yang terintegrasi dengan katup otomatis untuk pemberian nutrisi atau penyesuaian pH, dan (2) aplikasi dagang lokal digital untuk mewujudkan rantai pasok pangan lokal yang pendek. Aplikasi ini memungkinkan hasil pertanian masyarakat dijual langsung kepada konsumen terdekat, serta mengintegrasikan fitur pencarian petani urban farming terdekat. Penelitian ini dilakukan dengan studi observasi, deep interview, serta studi literatur mengenai kondisi dan potensi urban farming Kota Semarang. Penelitian dilakukan dengan perancangan sensor dan studi potensi penerapan aplikasi urban farming. Program ini diharapkan mampu mendukung kedaulatan pangan perkotaan dengan mendukung sistem pangan lokal yang efisien, mempersingkat rantai distribusi, menekan jejak karbon, serta membangun sikap partisipatif masyarakat dalam sistem pangan lokal berkelanjutan.
The Role of Ginger in Cognitive and Antidepressant Function: A Preliminary Exploration of the Effect of Added Sugars Jennifer Mariza Lynn; Budi Widianarko; Mellia Harumi
JFCN: Journal of Food, Culinary, and Nutrition Vol 1, No 2: April 2025
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jfcn.v1i2.13176

Abstract

Ginger offers antioxidant, anti-inflammatory, and neuroprotective properties that can enhance cognitive function and act as an antidepressant. However, excessive sugar intake has been linked to cognitive decline and mental health issues. This review explores the role of added sugar on ginger's ability to improve cognitive function and be an antidepressant. This review is a narrative review that utilizes data collected from various sources of relevant scientific literature spanning from 2014 to 2024. The literature search used online databases and search engines with predetermined keywords. Relevant articles were then selected in two stages. The first selection stage was done by looking at the article's suitability based on the title, keywords, and abstract. The second stage was conducted based on predetermined inclusion and exclusion criteria. The research design includes a comprehensive analysis of the role of ginger and sugar and their combination in cognitive function and antidepressant effects. The findings indicate that many sweet ginger products contain high sugar levels, which can reduce ginger’s antioxidant effectiveness and increase oxidative stress. Furthermore, sugar may raise inflammation and amyloid-beta levels, potentially increasing Alzheimer's risk. In conclusion, while ginger holds significant promise for enhancing cognitive function and mood, the adverse effects of added sugar may negate these benefits.
Co-Authors Budi Widianarko Caroline Noel Amaris Purnomo Faisal Shaleh Gelbert Jethro Sanyoto Jennifer Mariza Lynn Karla Katina Salim Nohkarsan Karyn Gracia Hartono Sri Sudiono Triyono Triyono