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All Journal VALENSI Jurnal Penelitian Saintek ILMU KELAUTAN: Indonesian Journal of Marine Sciences Bioma : Berkala Ilmiah Biologi SAINS DAN MATEMATIKA JURNAL KIMIA SAINS DAN APLIKASI Alchemy Jurnal Penelitian Kimia INDONESIAN JOURNAL OF PHARMACY Alotrop Jurnal Pendidikan dan Ilmu Kimia Molekul: Jurnal Ilmiah Kimia Greensphere: Journal of Environmental Chemistry

Purbowatiningrum Ria Sarjono

Chemistry Department, Faculty Of Sciences And Mathematics, Diponegoro University, Jl. Prof. Soedarto, SH., Tembalang, Semarang|Diponegoro University|Indonesia

Author-ID : 364991

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology

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Oksidasi Lemak Dalam Daging Kelinci dan Ayam pada Kondisi Penyimpanan yang Berbeda Sarjono, Purbowatiningrum Ria; Sumardjo, Damin; Wuryanti, Wuryanti; Mulyani, Nies Suci
Jurnal Kimia Sains dan Aplikasi Vol 2, No 4 (1999): Volume 2 Issue 4 Year 1999
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Ketengikan akibat oksidasi merupakan masalah yang serius pada daging selama penyimpanan. Telah dilakukan penelitian untuk mengukur tingkat oksidasi pada daging kelinci dan ayam selama 1 sampai 9 hari penyimpanan dengan angka TBA sebagai parameter. Aldehid hasil oksidasi dari lemak akan membentuk kompleks berwarna dengan TBA yang intensitas warnanya diukur dengan UV -Vis pada panjang gelombang 450 nm untuk daging ayam dan 447 nm untuk daging kelinci. Kondisi penyimpanan dilakukan dengan pembungkus plastik dan pembungkus kedap udara pada suhu 4Â°C terhadap daging cacah dan utuh. Pada daging kelinci dengan pembungkus plastik dan pembungkus kedap udara baik cacah maupun utuh memiliki angka TBA yang lebih tinggi dibandingkan daging ayam. Namun daging kelinci dan ayam mengalami penurunan angka TBA dengan menggunakan pembungkus kedap udara.Dari hasil eksperimen diperoleh lemak total daging kelinci 2,949% dan daging ayam 7,2902%. Sedangkan daging kelinci memiliki lebih banyak asam lemak tak jenuh dibandingkan daging ayam. Semakin lama penyimpanan oksidasi lemak yang terjadi semakin besar. Tetapi dapat dihambat dengan menggunakan pembungkus kedap udara

Profil Kandungan Protein dan Tekstur Tahu Akibat Penambahan Fitat pada Proses Pembuatan Tahu Sarjono, Purbowatiningrum Ria; Mulyani, Nies Suci; Aminin, Agustina L. N.; Wuryanti, Wuryanti
Jurnal Kimia Sains dan Aplikasi Vol 9, No 1 (2006): Volume 9 Issue 1 Year 2006
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Telah dilakukan penelitian yang bertujuan untuk mempelajari profil kandungan protein dan tekstur tahu akibat penambahan fitat pada proses pembuatan tahu dengan koagulan asam asetat. Fitat merupakan senyawa monoinositol heksafosfat yang terdapat pada biji-bijian berkisar 1-5 % (b/b) dan dikenal sebagai antioksidan alami. Oleh karena itu diupayakan untuk memanfaatkan fitat kedalam proses pengolahan makanan untuk meningkatkan produknya.Pada penelitian ini tekstur tahu diukur dengan alat Penetrometer dan kadar protein dengan metode Kjeldahl pada variasi pH penggumpalan protein susu kedelai tanpa penambahan fitat dan dengan penambahan fitat.Hasil penelitian menunjukkan bahwa variasi pH penggumpalan protein susu kedelai yang ditambahi fitat ternyata mempengaruhi gumpalan tahu yang terbentuk. Jika dibandingkan dengan tahu tanpa penambahan fitat maka terjadi penurunan berat protein tahu pada pH titik isoelektrik (4,5) yaitu dari 8,131 g menjadi 6,273 g. Bertambahnya konsentrasi fitat hingga 0,05 % (b/v) menyebabkan naiknya kekerasan tahu dari 3,02 cm menjadi 1,88 cm. Diatas konsentrasi tersebut kekerasan tahu menurun. Dari hasil tersebut dapat disimpulkan bahwa penambahan fitat akan menyebabkan meningkatnya kekerasan tahu namun dapat menurunkan kadar protein tahu.Kata kunci: tahu, fitat, titik isoelektrik.

Pengembangan Metode Penentuan Isoflavon Kadar Rendah dalam Limbah Cair Tahu Menggunakan Enzim NADH Oksidase Sarjono, Purbowatiningrum Ria; Danuri, Hasim; Iswantini, Dyah
Jurnal Kimia Sains dan Aplikasi Vol 7, No 1 (2004): Volume 7 Issue 1 Year 2004
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Penentuan isoflavon asal limbah tahu telah dilakukan.Ekstrak kasar isoflavon asal limbah tahu diperoleh dengan cara menghidrolisis menggunakan HCl 4 N diperoleh rendemen sebanyak 4,81 g/l. Kadar isoflavon diukur menggunakan metode Graham (1999) yang sebelumnya dilakukan optimasi enzim NADH oksidase diperoleh panjang gelombang optimum pada 327 nm pada suhu 350C, pH 5, konsentrasi substrat optimum 100 Î¼M, konsentrasi enzim optimum 0,3 U/ml. Kadar isoflavon dalam limbah tahu 0,123x103 ppm sedangkan kadar isoflavon kedelai sebesar 0,5921x103 ppm. Sehingga kadar isoflavon limbah tahu adalah sebesar 20% dibanding kadar isoflavon kedelai.

Antioxidant Activity of Flavonoids from Cassava Leaves (Manihot esculenta Crantz) Enny Fachriyah; Ifan Bagus Haryanto; Dewi Kusrini; Purbowatiningrum Ria Sarjono; Ngadiwiyana Ngadiwiyana
Jurnal Kimia Sains dan Aplikasi Vol 26, No 1 (2023): Volume 26 Issue 1 Year 2023
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jksa.26.1.10-18

The community uses cassava leaves for cooking because of their high protein content, β-carotene, Fe, Mg, Zn, S, Ca, Zn, Ni, and K. Cassava leaves contain various secondary metabolites, including flavonoids, saponins, tannins, phenolics, steroids, anthocyanins, and anthraquinones. The antioxidant activity of flavonoid compounds in cassava leaves (Manihot esculenta Crantz) has been successfully investigated. This study consisted of six stages: the preparation of ethanol extract of cassava leaves, phytochemical screening, determination of total flavonoid content in the extract, isolation of flavonoids, and purity testing of flavonoid isolates using the chromatographic method, identification of the structure of pure flavonoid isolates using a UV-Vis spectrophotometer with the addition of a shear reagent, FTIR, and LC-MS/MS. As well as test the antioxidant activity using the DPPH method. The yield of ethanol extract from cassava leaf in this study was 14.67%. The results of the phytochemical screening showed that the cassava leaves and the ethanol extract of cassava leaves contained alkaloids, flavonoids, saponins, tannins, quinones, steroids, phenolics, and triterpenoids. The total content of flavonoids in the ethanol extract was 35.71 mg EQ/g extract. UV-Vis, FTIR, and LC-MS/MS analysis revealed that the flavonoid isolate was quercetin. The results of the antioxidant activity of the ethanol extract and BC isolate showed IC50 of 81.76 ± 0.505 mg/L and 77.85 ± 4.708 mg/L.

Encapsulation of Cinnamaldehyde using Chitosan: Stability, Mucoadhesive and Cinnamaldehyde Release Purbowatiningrum Ria Sarjono; Ngadiwiyana Ngadiwiyana; Enny Fachriyah; Ismiyarto Ismiyarto; Nor Basid Adiwibawa Prasetya; Khikmah Khikmah
Jurnal Kimia Sains dan Aplikasi Vol 21, No 4 (2018): volume 21 Issue 4 Year 2018
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Cinnamaldehyde contained in cinnamon oil is useful as an antidiabetic; however, it has very low oral bioavailability. One effort to increase oral bioavailability of cinnamaldehyde is by encapsulation using chitosan. Encapsulation of cinnamaldehyde in chitosan has been successfully made in the form of powder. The aim of this study was to obtain data of stability, mucoadhesive and cinnamaldehyde release from cinnamaldehyde encapsulated chitosan. Stability tests were performed physically and chemically. Mucoadhesive tests were carried out in vitro in two steps, which were granule fabrication and then mucoadhesive test. The results showed that the levels of cinnamaldehyde decreased within 4 weeks, from the first to the fourth week 100%; 99.87%; 98.85%; 97.33%, respectively. Cinnamaldehyde powder did not change significantly in specific gravity, pH, centrifugation and organoleptic after a month. The release precentage of cinnamaldehyde in acidic media pH 1.2 for 180 minutes was 83.4%, whereas in alkaline media pH 7.4 for 360 minutes was 61%. The cinnamaldehyde encapsulated chitosan nanoparticle powder performed mucoadhesive capacity in the gastric mucosa and in the intestinal mucosa of 91.5% and 84.61%, respectively.

Isolasi Bakteri Termofilik Sumber Air Panas Gedongsongo dengan Media Pengaya Minimal YT (Yeast Tripton) serta Identifikasi Genotipik dan Fenotipik Annisa Rachma; Purbowatiningrum Ria Sarjono; Agustina L. N. Aminin
Jurnal Kimia Sains dan Aplikasi Vol 12, No 3 (2009): Volume 12 Issue 3 Year 2009
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Eksplorasi mikroorganisme baru merupakan suatu hal yang penting, karena mikroorganisme mempunyai potensi yang sangat luas sebagai sumber biomolekul baru seperti enzim, antimikroba, antikanker, agen bioremediasi, dan penghasil bahan bakar hayati. Hingga saat ini, kurang dari 1% bakteri di alam yang berhasil dikultivasi. Kebutuhan industri terhadap biomolekul yang tahan terhadap kondisi ekstrem sangatlah tinggi. Salah satu sumber biomolekul yang potensial adalah bakteri termofilik. Indonesia kaya akan habitat termofilik, khususnya sumber air panas, namun eksplorasinya masih sangat terbatas. Penelitian ini bertujuan untuk mendapatkan isolat tunggal bakteri termofilik dari sumber air panas Gedong Songo dengan media minimal YT (Yeast Tripton) dalam kondisi anaerob serta melakukan identifikasi bakteri termofilik tersebut secara genotipik dan fenotipik. Pada penelitian ini dilakukan isolasi bakteri termofilik sumber air panas Gedongsongo dengan media pengaya minimal YT pada kondisi anaerob serta identifikasi bakteri secara genotipik dan fenotipik. Identifikasi genotipik dilakukan dengan menggunakan analisis urutan nukleotida gen 16S rRNA. Identifikasi fenotipik dilakukan melalui uji morfologi meliputi uji pewarnaan gram dan uji mikroskop. Selain itu dilakukan uji potensi enzim ekstraseluler termostabil, meliputi amilase, protease, β-galaktosidase, dan selulase. Hasil penelitian diperoleh isolat tunggal bakteri termofilik anaerob yang diberi nama isolat GS Ytan, dengan karakteristik bentuk batang, gram positif, dan memiliki kemiripan dengan bakteri kelompok Anoxybacillus sp. dengan tingkat kekerabatan sebesar 97-99 %. Isolat GS YTan memiliki hubungan terdekat dengan Anoxybacillus sp. AF/04 dan Anoxybacillus sp. HT14. Isolat GS YTan memiliki potensi enzim ekstraseluler termostabil amilase, protease dan β-galaktosidase.

Antibacterial Activity of Cinnamic Acid - Chitosan Encapsulation Nur Amaliyah; Purbowatiningrum Ria Sarjono; Ngadiwiyana Ngadiwiyana; Ismiyarto Ismiyarto
Jurnal Kimia Sains dan Aplikasi Vol 21, No 1 (2018): Volume 21 Issue 1 Year 2018
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

The biggest cinnamon bark is cinnamic acid. The inhibitory activity of bacterial growth of S. aureus and E. coli and its abundance in nature becomes the superiority of cinnamic acid as antibacterial. However, the use of cinnamic acid as an antibacterial is still less than optimal because of low solubility in water. One of the latest technologies to address the problem is encapsulation in nanometer size. Encapsulation of cinnamic acid using chitosan nanoparticles as an encapsulation material was shown to increase the activity of cinnamic acid as antibacterial by protecting the active compound, as well as increasing its solubility in water through chitosan-TPP modification. Emulsion formation was performed using Corning LSE Compact at 6,000 rpm for 30 minutes. The formation of chitosan nanoparticles as encapsulation material was done using freeze dryer with freeze drying method. Chitosan was obtained from shrimp chitin with Deacetylation Degree (% DD) of 85.98%. The synthesis of chitosan nanoparticles yielded an average particle size of 330 nm with a percentage volume of 29.9% and 79.1% with an average size of 5570 nm. The morphological form of nanometer-sized chitosan was smaller and uniform than that of chitosan morphology. Encapsulation efficiency value of 67.304% makes cinnamic acid has higher activity inhibition of bacterial growth than pure cinnamic acid and chitosan nanoparticles.

Synthesis of Nano Chitosan as Carrier Material of Cinnamon’s Active Component Ngadiwiyana Ngadiwiyana; Enny Fachriyah; Purbowatiningrum Ria Sarjono; Nor Basid Adiwibawa Prasetya; Ismiyarto Ismiyarto; Agus Subagio
Jurnal Kimia Sains dan Aplikasi Vol 21, No 2 (2018): Volume 21 Issue 2 Year 2018
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Development and innovation to improve the efficacy of active ingredients of a plant can be done by using nanoparticle encapsulation of chitosan, which has dual function of protecting natural extracts degradation and delivering natural extracts to the target site. Chitosan is a natural polymer that is nontoxic, mucoadhesive, biodegradable, and biocompatible. This polymer also has a low level of immunogenicity and can be prepared into nanoparticles in mild conditions that make it suitable for natural extracts delivery systems. This paper reported synthesis of chitosan nanoparticles for cinnamon’s natural extract delivery. Chitosan synthesis was carried out by chitin deacetylation isolated from shrimp shells. Chitosan characterization was done by measuring deacetylation degree by FTIR. Chitosan nanoparticles were prepared by ionic gelation method using tripolyphosphate as crosslinker. Morphology and particle size of nano chitosan were characterized using a scanning electron microscope (SEM) and a transmission electron microscope (TEM). The result found that the yield of deproteinated chitin was 62.60%. Further process of demineralization resulted a yield of 52.60%, then depigmentation with a yield of 75.56%, and deacetylation with a yield of 79.02%. FTIR analysis showed that deacetylation degree of chitin into chitosan was found of 87.78%. Characterization by SEM found that nano chitosan has a particle size of 87 nm. While TEM images showed that the nano chitosan has a uniform shape and a lower physical aggregation.

Antioxidant from Turmeric Fermentation Products (Curcuma longa) by Aspergillus Oryzae Sulasiyah Sulasiyah; Purbowatiningrum Ria Sarjono; Agustina L. N. Aminin
Jurnal Kimia Sains dan Aplikasi Vol 21, No 1 (2018): Volume 21 Issue 1 Year 2018
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

The antioxidant capacity of natural materials can be improved by fermentation. In this study, turmeric rhizome was fermented by Aspergillus oryzae. Fermentation products were obtained with fermentation time of 14, 21 and 28 hours. Furthermore, the fermentation product was extracted using ethanol and determined its antioxidant capacity by DPPH damping method, total phenolate determination and phytochemical screening. The results showed that the antioxidant capacity of fermentation products was higher than without fermentation. Antioxidant activity increased with length of fermentation with the value of antioxidant capacity without fermentation and with incubation for 14, 21, and 28 days respectively of 17.0; 27.3; 33.3; and 34.1 mg quercetin/gram extract. The total phenolate of fermentation products was 261; 324,3; 361; 374.3 mg of gallic acid/gram extract. Ethanol extracts of fermented and non-fermented products all contain entirely positive alkaloids, saponins, flavonoids, tannins, quinones, and steroids.

Uji Aktivitas Trichoderma Viride dalam Hidrolisis Selulosa Eceng Gondok (Eichhornia Crassipes) dengan Variasi Temperatur dan Waktu Inkubasi Wirnia Sinar Setyani; Purbowatiningrum Ria Sarjono; Nies Suci Mulyani
Jurnal Kimia Sains dan Aplikasi Vol 14, No 1 (2011): Volume 14 issue 1 Year 2011
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Telah dilakukan pengujian aktivitas Trichoderma viride dalam menghidrolisis selulosa eceng gondok (Eichhornia crassipes) dengan variasi temperatur dan waktu inkubasi untuk memperoleh temperatur dan waktu inkubasi optimum. Aktivitas Trichoderma viride didasarkan pada kemampuan enzim selulase yang dihasilkan untuk memecah ikatan β-1,4-glikosida pada rantai selulosa dalam eceng gondok dan diamati berdasarkan banyaknya glukosa yang dihasilkan sebagai hasil reaksi hidrolisis. Hasil pengujian aktivitas Trichoderma viride menunjukkan bahwa kadar glukosa paling tinggi diperoleh pada temperatur 35oC dan waktu inkubasi optimum dihasilkannya glukosa pada jam ke-96 sebesar 1,3864 mg/L.

Co-Authors Afiina Putri Monita Agus Subagio Agustina L. N. Aminin Agustina L.N. Aminin Annisa Nur Aini Annisa Rachma Asy'ari, Mukhammad Asy’ari, Mukhammad Aulia Anggraeni Aulia Anggraeni Aziz, Nur Asniza Bakar, Kamariah Budi Putri Ayu Choirunnisa, Nur Fadilla Damar Nurwahyu Bima Desy Fitrya Syamsumir Dewi Kusrini Dewi Nuritasari Dini Kurnia Wisatya Dwi Hudiyanti Dwi Hudiyanti Dwi Susilo Dyah Iswantini Dzahabiyyah, Hana Putri Enny Fachriyah Enny Fachriyah Enny Fachriyah Enny Fachriyah Enny Fachriyah Enny Fachriyah Hafizdah Fadillah Hanum, Rahma Farida Hasim - Hendra Dwipa Rifky Mahardika Huda, Muhammad Badrul Ifan Bagus Haryanto Ifsantin Nihaya Ina Noprastika Ismiyarta Ismiyarta Ismiyarto Ismitarto Ismiyarto Ismiyarto Ismiyarto Ismiyarto Ismiyarto Ismiyarto Ismiyarto Ismiyarto Ismiyarto Ismiyarto Ismiyarto Ismiyarto Khikmah Khikmah Kholieqoh, Alifah Husnun Kunti Nadiyatan S. Muthia Laksmitasari, Nuraini Dwi Liswinda Zafirah Rahmatia Lolyta Sari Br Tampubolon Mahreta Suhartanti Marcelinus Christwardana Maulida Indriyaning Ratri Melly Wahyuningsih Moch Syaiful Alam Moh. Mulyadi Mohamad Syahmie Samsudin Mukhammad Asy’ari Mukhammad Asy’ari Mumtazati, Qonita Murni Nur Islamiah Kassim, Murni Nur Islamiah Ngadiwiyana M.Si. S.Si. Ngadiwiyana Ngadiwiyana Ngadiwiyana Ngadiwiyana Ngadiwiyana Ngadiwiyana Nies S Mulyani Nies S. Mulyani Nies Suci Mulyani Nies Suci Mulyani Niken Windi Saputri Noor Basid Adiwibawa Prasetya Nor Basid Adiwibawa Prasetya Nor Basid Adiwibawa Prasetya Nor Basid Adiwibawa Prasetya Nor Basid Adiwibawa Prasetya Nor Basid AP Nor Basyid A. Prasetya Nur Amaliyah Okky Triana Oksal, Efriyana Pandelaki, Elmi Christi Julia Rahmad Budiharjo Rinaryadi, Kemilau Permata Hati Rosmiati Rosmiati Salsabila, Salsabila Sandi Sutopo Aribowo Sesika Novari Sofiana Nur Aziiza Sulasiyah Sulasiyah Sumardjo, Damin Sumariyah Sumariyah Sung, Yeong Yik Suyanti Suyanti Syahnindita Dyah Ajeng Wartari Syamsumir, Desy Fitrya Tengku Muhammad, Tengku Sifzizul Triwijayanti, Yunita Wati, Mei Riska Wirnia S Setyani Wirnia Sinar Setyani Wuryanti Wuryanti Wuryanti Wuryanti Yanidya Tanjihah Ardiansyah Yosie Andriani Yosie Andriani Yuga Pratama

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