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All Journal EKSAKTA: Journal of Sciences and Data Analysis Jurnal Penelitian Fisika dan Aplikasinya (JPFA) Jurnal Pendidikan Sains The Journal of Pure and Applied Chemistry Research EduChemia: Jurnal Kimia dan Pendidikan Jurnal Pendidikan: Teori, Penelitian, dan Pengembangan JC-T (Journal Cis-Trans): Jurnal Kimia dan Terapannya Jurnal Penelitian Sains Sains Natural: Journal of Biology and Chemistry Jurnal Entomologi Indonesia Jurnal Karinov JPPIPA (Jurnal Penelitian Pendidikan IPA) JPP (Jurnal Pendidikan dan Pembelajaran) Studia Philosophica et Theologica Jurnal Sains dan Edukasi Sains Makara Journal of Science Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Journal of Innovation and Teacher Professionalism
Surjani Wonorahardjo
Universitas Negeri Malang
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Other

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Analysis of Total Acidity toward Bacterial and Endophytic Fungi Profile dur-ing Black Garlic Processing from Garlic (Allium sativum L.) and Shallot (Allium ascalonicum L.) Lestari, Ayu Rahmania; Wonorahardjo, Surjani; Suharti, Suharti
Makara Journal of Science Vol. 25, No. 3
Publisher : UI Scholars Hub

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Abstract

Black garlic or shallot are products of processed garlic and shallots obtained through a heating process conducted over a certain period. Black garlic/shallots have a mild aroma with a sweet and sour taste. The heating process causes chemical compound transition in the garlic, including acidity. In addition to the chemical process, the garlic’s color and component changes are due to the role of microorganisms during black garlic processing. However, the presence and function of such microorganisms have not been identified. Therefore, this research explores the black garlic’s microorganisms, their role in black garlic processing, and their relation to the total acidity changes. Total acidity test was completed using the potentiometric titration method, while the onion’s microorganisms were explored through isolation and characterization. Data show that black garlic’s total acidity of both garlic and shallot increases during the heating period day by day. Endophytic microbes that were successfully isolated during black garlic processing were observed on days 0 and 6. According to the rough data, the bacteria that emerged on day 0 are presumed to come from genus Erwinia, Pseudomonas, Xanthomonas, Agrobacterium, Ralstonia, Xylophilus, Pantoea, Acidovorax, Burkholderia, Coryneform, and Streptomyces, while the bacteria observed on day 6 are assumed to be generated from genus Coryneform and Streptomyces.
English English Setya Ayu Aprilia; Surjani Wonorahardjo; Yudhi Utomo
EKSAKTA: Journal of Sciences and Data Analysis VOLUME 4, ISSUE 1, February 2023
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/EKSAKTA.vol4.iss1.art6

Abstract

An analytical method was carried out to identify volatile compounds that play a role in the coffee aroma and their stability. Because it is unstable at high temperatures, the effect of the injection temperature on the GC/MS column on changes in compounds profile was observed. The aim of this research is also to develop analytical methods for coffee analysis using TPI-GC/MS method. Samples of Lemar Arabica coffee were taken from the Wonosantri Abadi plantation, Singosari, Malang, and roasted at 210°C. The roasted coffee was extracted using the soxhletation method and methanol as solvent. The compound profiles were analyzed using the GC/MS method with injection temperatures of 40°C, 140°C, and 240°C. The results showed that ketones, esters, furans, and thiazoles play a role in the aroma of coffee. The compounds present in roasted coffee injected at 40°C were less than those at injection temperatures of 140°C and 240°C based on the chromatograms. The profile of the compound at the injection temperature of 240°C is also more diverse than the others because the large injection temperature allows decomposition to occur so that there are many fractional compounds from the thermal decomposition. Toluene is the most stable compound because it appears at all three injection temperatures. Non-volatile caffeine compounds were also detected at an injection temperature of 240°C.
Optimasi Metode Penetapan Senyawa Eugenol dalam Minyak Cengkeh Menggunakan Gas Chromatography – Mass Spectrum dengan Variasi Suhu Injeksi Mailinda Ayu Hana Margareta; Surjani Wonorahardjo
Jurnal Sains dan Edukasi Sains Vol. 6 No. 2 (2023): Jurnal Sains dan Edukasi Sains
Publisher : Faculty of Science and Mathematics, Universitas Kristen Satya Wacana, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/juses.v6i2p95-103

Abstract

Tanaman cengkeh merupakan salah satu tanaman asli yang tumbuh di Indonesia. Tanaman ini memiliki banyak manfaat, salah satunya dapat digunakan sebagai bahan dasar minyak atsiri yaitu minyak cengkeh yang dapat digunakan sebagai bahan baku dalam beberapa industri. Dalam minyak cengkeh komponen utamanya adalah eugenol yang juga digunakan sebagai parameter penentuan kualitas dari minyak cengkeh. Penentuan senyawa eugenol dapat dilakukan menggunakan metode kromatografi, salah satu pengaplikasian kromatografi yaitu pada alat Gas Chromatography – Mass Spectrum atau disebut GC-MS. Dalam penentuan profil eugenol menggunakan GC-MS dibutuhkan pemrograman suhu yang merupakan salah satu parameter penting dalam pemisahan senyawa dengan metode kromatografi. Terkait dengan hal tersebut maka dilakukan pengembangan metode pengujian menggunakan GC-MS dalam penentuan profil senyawa eugenol dengan variasi suhu injeksi, sehingga dapat diperoleh hasil maksimal dalam penentuan eugenol menggunakan GC-MS dengan kondisi pengujian yang optimal. Dari ketiga variasi suhu injeksi untuk penentuan kadar eugenol dengan alat GC-MS, metode yang paling optimal adalah suhu injeksi 200 °C. Metode tersebut paling optimal karena menghasilkan nilai yang paling mendekati kadar sesungguhnya larutan baku  eugenol yang sudah diketahui kadarnya.  Metode yang paling optimal kemudian digunakan untuk penentuan kadar eugenol pada minyak cengkeh komersial dan hasil menunjukkan kadar eugenol sebesar 21% yang berarti minyak cengkeh tersebut berkualitas rendah.
Analysis of Student Engangement and Perceptions of Community of Inquiry (CoI)-based Blended Learning in The Chemical Separation Subject on Chromatography Agita Dzulhajh Anggraini; Surjani Wonorahardjo; Yudhi Utomo
Jurnal Pendidikan Sains Vol 11, No 3: September 2023
Publisher : Pascasarjana Universitas Negeri Malang (UM)

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Abstract

Learning in higher education has often been conducted solely through face-to-face, teacher-centered approaches. Implementing Community of Inquiry (CoI)-based blended learning in chromatography is crucial as it offers students a novel learning experience. This pre-experimental study, utilizing a one-group pretest-posttest design, aimed to describe students’ perceptions of CoI-based blended learning in chromatography. Data were collected using a questionnaire comprising 34 statements. The results indicated that students had a neutral perception of CoI-based blended learning. While a community of inquiry has been established, it has not yet reached its full potential, as students have not fully experienced social presence in the learning process.DOI: 10.17977/jps.v11i32023p117
MOOC untuk Kegiatan Pengabdian pada Masyarakat di Universitas Negeri Malang Surjani Wonorahardjo; I Wayan Dasna
Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS) Perguruan Tinggi Mengabdi: Berkarya dan Berinovasi Untuk Membangun Masyarakat Semakin Tangguh di Mas
Publisher : Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS)

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Abstract

Era digital mengubah gaya hidup di seluruh bidang kehidupan dalam masyarakat. Platform-platform pembelajaran baru untuk menyebarkan ilmu pengetahuan kepada masyarakat umum lewat lembaga pendidikan tinggi telah menjadi sarana perguruan tinggi untuk menyumbangkan ilmunya bagi masyarakat umum dan dengan mudah dijangkau. Massive Opened Online Course adalah salah satu strategi, dan sarana untuk menyebarkan ilmu kepada masyarakat secara luas dan praktis serta berkelanjutan. MOOC dapat dikembangkan sebagai bagian dari tridarma perguruan tinggi, untuk pembelajaran, pengembangan ilmu, dan pengabdian pada masyarakat sekaligus melibatkan masyarakat sendiri secara aktif. Universitas Negeri Malang mempunyai platform tridarma ini dalam mooc.um.ac.id. Hampir setiap jenis kegiatan bersama masyarakat dapat difasilitasi di sini, dan sangat bermanfaat terutama di masa pandemi. Ketersediaan sarana yang sangat praktis dan murah ini diharapkan menjadi bagian tak terpisahkan dari perjalanan Universitas Negeri Malang sebagai institusi pendidikan tinggi yang juga mengembangkan ilmu serta mengabdi kepada masyarakat. Para dosen dapat mengembangkan kursus-kursus yang dapat diakses masyarakat luas setelah menentukan topik pengabdiannya dan merancang serta menjalankan kegiatan ini dengan metode yang dipilih, misalnya metode gabungan antara daring dan luring. Adapun kursus yang dikembangkan dapat digunakan untuk kegiatan yang sama secara berulang-ulang untuk kelompok masyarakat yang lain. Salah satu contoh kursus MOOC yang dibuka untuk masyarakat adalah kursus Sains Untuk Masyarakat yang dapat diakses semua masyarakat.Kata kunci: pengabdian masyarakat, MOOC, tridharma perguruan tinggi
Physicochemical Changes and Role of Analytical Chemistry in Black Garlic (Allium sativum L.) Processing Wonorahardjo, Surjani; Sari, Dian Puspita; Salsabila, Arini; Estiyawati, Estiyawati; Yuliani, Dewi; Wijaya, Anugrah Ricky; Suharti, Suharti; Kusumaningrum, Irma Kartika; Maharani, Chariztya Anggita; Noviyanti, Thjiong Angelina
Makara Journal of Science Vol. 27, No. 2
Publisher : UI Scholars Hub

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Abstract

Black garlic is a traditional spice having potential of herbal medicine; however, continuous heating darkens its color and changes its taste due to chemical processes and new equilibrium in the system. In this study, fresh garlic was processed into black garlic at 60 °C for 24 days. Changes in physical and chemical parameters, such as browning and protein content, reducing sugar content, and antioxidative components were recorded. Protein content was measured by Kjeldahl method, brown color development was analyzed using a color reader, reducing sugar was examined using a dinitro salicylic DNS reagent, and antioxidative activities were studied with a diphenyl picrylhydrazyl DPPH reagent in terms of their percent inhibition. Gas chromatography – mass sepctrometry (GC–MS) and Liquid Chromatography-High Relosultion Mass Spectrometry (LC–HRMS) were performed to determine the chemical profiles. Results showed a number of interesting features. The protein and sugar contents increased up to 3 and 4 times that of the initial values, respectively during processing. The antioxidative properties improved in the later stages. The chemical profiles of volatile and nonvolatile components were altered in their final stage. Sulfur and nitrogen-containing nonvolatile components were relatively stable during heating, but their compositions changed. The natural chemical changes reflect the biological potential dynamics in biological processes as herbal supplements. The reflection of the processes might go further into food chemistry and the food industry. This needs an interdisciplinary approach, expanded to biological concepts and safe, ethical industrial processes.
Analisis senyawa volatil dari ekstrak tanaman yang berpotensi sebagai atraktan parasitoid telur wereng batang coklat, Anagrus nilaparvatae (Pang et Wang) (Hymenoptera: Mymaridae) Wonorahardjo, Surjani; Nurindah, Nurindah; Sunarto, Dwi Adi; Sujak, Sujak; Zakia, Neena
Jurnal Entomologi Indonesia Vol 12 No 1 (2015): Maret
Publisher : Perhimpunan Entomologi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5994/jei.12.1.48

Abstract

Plants produce volatiles as communication cues intra- or inter- species. Infested plants by herbivores will produce volatiles as indirect defense mechanism that attracts natural enemies of herbivores. Analysis of volatiles compounds produced by rice plant as result of infested brown plant hopper (BPH), Nilaparvata lugens Stí¢l, was done to identify compounds in the volatiles that potentially can be used as attractant for egg parasitoids of BPH, Anagrus nilaparvatae (Pang et Wang) (Hymenoptera: Mymaridae). This research was an early stage to develop formulation of parasitoid attractant. The research activities include volatiles extraction of infested rice stem by BPH eggs using acetone, n-hexane as the extraction solvents; analyses of volatile compounds with GC-MS; and bioassay of parasitoid orientation behavior to the volatiles using olfactometer methods. Extraction methods applied were maceration and continuous extraction followed by concentration. Bioassay on the parasitoid orientation behavior was done by using Y-tube olfactometer and every lot of bioassay using 30 parasitoid females with 3 replicates. The results showed that the volatile compounds of extract of infested rice stem by BPH eggs comprise of 16 components. The highest proportion of the components extracted with acetone is 2-Pentanone, 4-hydroxy-4-methyl (19,9%), while those with n-hexane is Hexanedioic acid, dioctyl ester (65%). A. nilaparvatae showed positive response to the volatiles extracted from infested rice plant by N. lugens eggs. Therefore, the volatiles can be used as an attractant for the egg A. nilaparvatae to support rice pest management.
The Innovation of MOOC Based E-Marketing to Improve Entrepreneurship Administration Management for Vocational Education Students in Industrial Revolution 4.0 Era Putra, Andika Bagus Nur Rahma; Mukhadis, Amat; Tuwoso, Tuwoso; Ulfatin, Nurul; Wonorahardjo, Surjani; Habiddin, Habiddin; Degeng, Made Duananda Kartika; Tee, Tze Kiong
JPP (Jurnal Pendidikan dan Pembelajaran) Vol 27, No 1 (2020)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um047v27i12020p001

Abstract

Abstract: This research has aims to: (1) develop MOOCs based e-marketing; (2) testing theattractiveness of MOOCs based e-marketing; and (3) knowing the level of effectiveness ofMOOCs based e-marketing. The method in this study is research and development. The resultsof this study include: (1) the results of the e-marketing expert test and website marketing designexpert test have a percentage: 81.50% (ease of accessing consumers), 84.10% (presentation ofgoods/services sold), 79.10 % variation of website content), 86.00% (compatibility with websitegoals), 83.70% (harmony of each page of views), 83.70% (complete description of products sold),83.70% (attractiveness of e-website marketing), 85.00% (ease of order process for consumers),81.50% (responsible admin e-marketing), 81.50% (trouble shooting website problems); (2)MOOCs based e-marketing proved effective in improving the management of studententrepreneurship administration in the vocational sector in the Industrial Revolution 4.0 era,indicated by the results of the final ability test which showed significant differences betweencontrol classes without using e-marketing based MOOCs and experimental classes using MOOCsbased e-marketing; and (3) E-marketing based MOOCs needs to be further developed because itcan improve the management of entrepreneurial administration in vocational students in theIndustrial Revolution era 4.0.
Application of Model Problem Based Learning Assisted Blended Learning on Cognitive Knowledge of University Students in Analytical Chemistry Instrument Dumanaw, Varisky Abraham; Wonorahardjo, Surjani; Widarti, Hayuni Retno
JPP (Jurnal Pendidikan dan Pembelajaran) Vol 27, No 2 (2020)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um047v27i22020p073

Abstract

This study aims to determine differences in cognitive knowledge of students who are taught with a problem based learning aided by blended learning on the material of the uv-vis spectroscopy. This study uses a cognitive knowledge test instrument that has content validation of 87,92% with very good criteria and a Cronbach Alpha reliability coefficient of 0.653 in the high category. The research was conducted at the Universitas Negeri Manado in two classes. The experimental class was taught by the problem based learning model assisted by blended learning and the control class that was taught with a problem based learning model. The results showed a statistically significant difference in students' cognitive knowledge in both study classes (α = 0.050).
The Effect of Learning Management System (LMS) Assistance in Think-Pair-Share Strategy on Students’ Learning Outcomes and Motivation Suhaili, Ahmad; Budiasih, Endang; Wonorahardjo, Surjani
JPP (Jurnal Pendidikan dan Pembelajaran) Vol 27, No 1 (2020)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um047v27i12020p037

Abstract

Abstract: The purpose of this study was to determine the effect of Learning Management System (LMS) assistance in Think-Pair-Share (TPS) strategy and the effect of Think-Pair-Share (TPS) strategy on students’ learning outcomes and motivation. Fourty students of two science classes were involved in this study. The treatment instruments used in this study were acid-base teaching materials, syllabus, student worksheets (LKPD), lesson plans (RPP), and Learning Management System (LMS). The measurement instrument employed a test question sheet and a student motivation questionnaire. The results showed differences in learning outcomes between students who are taught with the assistance of LMS in TPS strategy compared to students who are taught using TPS only are observed. There are differences in motivation among participants. Students who are taught with the assistance of LMS in TPS strategy compared to students who are taught with TPS strategy only.
Co-Authors Abdulloh Fuad Ade Trisnawati Agita Dzulhajh Anggraini Ahmad Suhaili Ahmad Suhaili Amat Mukhadis Andika Bagus Nur Rahma Putra, Andika Bagus Nur Rahma Anugrah Ricky Wijaya Ar Rosyid, Hofi Hannan Chintia Rhamandica Ciptawati, Endang Dewi Yuliani, Dewi Dian Puspita Sari Dwi Adi SUNARTO Dwi Adi Sunarto Effa Rachma Pratiwi Endang Budiasih Estiyawati, Estiyawati Firmansyah Firmansyah Habiddin Hanumi Oktiyani Rusdi HASAN SUBEKTI Hayuni Retno Widarti Hilda Srivaliana Ilham I Wayan Dasna Jakub Saddam Akbar Jayawarsa, A.A. Ketut Kusumaningrum, Irma Kartika Lestari, Ayu Rahmania Made Duananda Kartika Degeng Maharani, Chariztya Anggita Mailinda Ayu Hana Margareta Mailinda Ayu Hana Margareta Maisulah Margareta, Mailinda Ayu Hana Muhammad Hubbi Munzil Neena Zakia Noviyanti, Thjiong Angelina NURINDAH NURINDAH Nurindah Nurindah Nurkholis Nurkholis Nurkholis Nurkholis Nurul Ulfatin Pribadi, Riza Agung Putri, Adela Syiddah Ririn Andini Safi’isrofiyah Safi’isrofiyah Sahdiah, Halimahtus Salsabila, Arini Setya Ayu Aprilia Silvi Octaviani Asmi Siti Alfiah Ilmiawati Siti Marfuah, Siti SITI NURUL HIDAYATI Siti Nurul Hidayati Subandi Subandi Suharti Sujak Sujak SUJAK SUJAK, SUJAK Tee, Tze Kiong Tuwoso Varisky Abraham Dumanaw Wulandari, Agtri Yismia Ikha Sari Yudhi Utomo