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All Journal REKAYASA Journal of Research and Technology Pharmaceutical Journal of Indonesia Nusantara Science and Technology Proceedings Hubungan Tingkat Pengetahuan Petugas Pengelola Obat dengan Tingkat Ketersediaan Obat Di Puskesmas Kota Malang Journal Pharmasci (Journal of Pharmacy and Science) Jurnal Abdi Masyarakat Kita Journal of Science and Social Development
Ratih Kusuma Wardani
Akademi Farmasi Surabaya
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Physics Public Health

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ANALISIS KADAR KALSIUM OKSALAT PADA TEPUNG PORANG SETELAH PERLAKUAN PERENDAMAN DALAM LARUTAN ASAM (ANALISIS DENGAN METODE TITRASI PERMANGANOMETRI) Wardani, Ratih Kusuma; Handrianto, Prasetyo
Journal of Research and Technology Vol 5, No 2 (2019)
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Tubers included in the family Araceae contain a lot of calcium oxalate. High calcium oxalate consumption in the body can cause health problems. One of these examples is in the kidneys. Tubers with high levels of calcium oxalate, if immersed in acidic solutions, calcium oxalate levels can be reduced. In this research, immersion of porang flour in starfruit juice, lime juice and vinegar with the aim that the calcium oxalate content contained in it can be reduced. Calcium oxalate levels were analyzed by permanganometric titration method. The results of this study indicate that acidic solutions can reduce calcium oxalate levels in porang flour. Calcium oxalate levels were analyzed by permanganometric titration method. The results of this study indicate that acid solution can reduce calcium oxalate levels in porang flour. The 7% Averrhoa bilimbi juice solution was able to reduce calcium oxalate levels by 62.68%. The 5% lime juice solution gives better results than the Averrhoa bilimbi juice solution. The 5% lime juice solution can reduce calcium oxalate levels by 65.94%. The biggest decrease in calcium oxalate levels was shown in porang flour after soaking it with 20% vinegar acid solution, which amounted to 90.27%.
Analisis Kadar Kafein Dari Serbuk Teh Hitam, Teh Hijau dan Teh Putih (Camellia sinensis L.) Wardani, Ratih Kusuma; Ferry Fernanda, M. A. Hanny
Journal of Pharmacy and Science Vol. 1 No. 1 (2016): Journal of Pharmacy and Science
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v1i1.48

Abstract

ABSTRAKTeh diklasifikasikan menjadi 3 jenis yaitu teh hitam, teh hijau dan teh putih. Teh mengandung senyawa kafein yang dapat bermanfaat dan merugikan bagi tubuh. Senyawa kafein dalam teh dapat dipisahkan dengan metode ekstraksi cair-cair menggunakan kloroform dan penambahan CaCO3. Penentuan kadar kafein menggunakan metode spektrofotometri UV diukur pada panjang gelombang 275 nm. Kadar kafein dipengaruhi oleh suhu dan waktu penyeduhan. Semakin tinggi suhu dan lama waktu penyeduhan, kadar kafein dalam teh semakin meningkat. Kadar kafein dari berbagai jenis teh dari kadar yang tinggi ke rendah berturut-turut yaitu serbuk teh hitam, teh putih dan teh hijau dengan suhu penyeduhan 95áµ’C selama 10 menit.Kata Kunci: Teh hitam, teh hijau, teh putih, kafein, spektrofotometri UVABSTRACTTea is classified into three type, which are black tea, green tea and white tea. Tea contains caffeine compound that can be beneficial and harmful for the body. Caffeine compound in tea can be separated by liquid extraction method using chloroform and addition of CaCO3. The determination of the caffeine content measured by UV spectrophotometry at 275 nm. Caffeine level is influenced by temperature and brewing time. The highertemperature and the longer brewing time, the level of caffeine in tea increase. The caffeine content of various types of tea from high to low level respectively are black tea powder, white tea and green tea with temperature of 95áµ’C and 10 minutes brewing time.Keywords: Black tea, green tea, white tea, caffeine, UV spectrophotometry
Modifikasi Abu Bawah Batubara (Bottom Ash) Menggunakan Larutan Basa Kuat Natrium Hidroksida Wardani, Ratih Kusuma
Journal of Pharmacy and Science Vol. 3 No. 1 (2018): Journal of Pharmacy and Science
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v3i1.69

Abstract

Pada penelitian ini, dilakukan modifikasi abu bawah batubara menggunakan larutan basa kuat natrium hidroksida (NaOH) dengan konsentrasi 3M. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan abu bawah batubara sebelum dan sesudah modifikasi menggunakan larutan NaOH 3M. Terdapat perbedaan morfologi antara abu bawah batubara sebelum dan sesudah modifikasi. Abu bawah batubara tanpa modifikasi dan dengan modifikasi juga dapat dimanfaatkan untuk menurunkan konsentrasi logam berat Cd dalam larutan. Abu bawah batubara tanpa modifikasi dapat menurunkan konsentrasi logam berat Cd dalam larutan sekitar 40%, sedangkan abu bawah termodifikasi dapat menurunkan konsentrasi logam berat Cd dalam larutan sekitar 70%.Kata kunci: Abu Bawah Batubara, Modifikasi, Adsorben
Pengaruh Perendaman Umbi dan Tepung Porang Dalam Sari Buah Belimbing Wuluh Terhadap Sifat Fisik dan Kadar Kalsium Oksalat Wardani, Ratih Kusuma; Handrianto, Prasetyo
Journal of Pharmacy and Science Vol. 4 No. 2 (2019): Journal of Pharmacy and Science
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v4i2.148

Abstract

ABSTRAKUmbi porang merupakan tanaman umbi-umbian yang banyak tumbuh di Indonesia khususnya di daerah Saradan Madiun Jawa Timur. Dalam pengolahan pascapanen, umbi porang diolah menjadi keripik dan tepung untuk memperpanjang waktu simpannya. Baik umbi maupun tepung porang masih mengandung kalsium oksalat dengan kadar yang cukup tinngi. Kalsium oksalat dapat menyebabkan rasa gatal pada lidah saat dikonsumsi. Penelitian ini bertujuan untuk mengetahui pengaruh perendaman umbi dan tepung porang dalam larutan sari buah belimbing wuluh. Tepung porang yang direndam dalam larutan sari buah belimbing wuluh mengalami gelatinasi. Konsentrasi larutan sari buah belimbing wuluh mempengaruhi kadar kalsium oksalat pada umbi dan tepung porang. Penurunan kadar kalsium oksalat paling besar pada umbi dan tepung porang terjadi setelah sampel direndam larutan sari buah belimbing wuluh 7% v/v.Kata kunci: porang, kalsium oksalat, belimbing wuluh.ABSTRACTPorang tubers are a plant that widely grown in Indonesia, especially in the Saradan Madiun East Java. After harvesting process, porang tubers are processed into chips and flour to increase storage time. Both tubers and porang flour still contain high levels of calcium oxalate. Calcium oxalate can cause itching on the tongue when consumed. This study aims to determine the effect of soaking tubers and porang flour in Averrhoa bilimbi juice solution. Porang flour soaked in the Averrhoa bilimbi juice solution undergo gelatination. The concentration of Averrhoa bilimbi juice solution affected the calcium oxalate level in porang tuber and flour. The biggest decrease in calcium oxalate levels in porang tubers and porang flour occurred after the samples were soaked in 7% v/vAverrhoa bilimbijuice solution.Keywords: porang, calcium oxalate, averrhoa bilimbi.
Adsorpsi Logam Kadmium dalam Limbah Cair Buatan Menggunakan Biosorben Kulit Pisang Mas (Musa acuminate colla) Arifiyana, Djamilah; Wardani, Ratih Kusuma
Rekayasa Vol 14, No 3: Desember 2021
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v14i3.12391

Abstract

Mas banana (Musa acuminata Colla) peel is a type of household waste as well as agricultural waste whose utilization still needs to be improved. In addition, among various types of heavy metals that are dangerous as contaminants in the environment, cadmium metal is a metal that is very dangerous to health even in very small amounts. Therefore, this study aims to not only utilize the waste of Mas banana peel (Musa acuminata Colla) as a biosorbent, but also to determine the optimum conditions needed to reduce cadmium metal which involves several test parameters, namely stirring time, pH and mass of biosorbent. Variations of stirring time used include 10, 20, 30, 35, and 45 minutes; variations in pH used include 1, 2, 3, 4, and 5, while variations in the mass of biosorbent used include 0.5; 1; 1.5; 2 and 2.5 grams. The results showed that the optimum conditions were obtained at a mixing time of 35 minutes, pH 5, and a mass of 2 grams of biosorbent with a reduction percentage value of 78.45%. This percentage indicates that Mas banana peel can be used as a natural adsorbent for cadmium metal. In addition, the results of the FT-IR analysis of the Mas banana peel biosorbent showed that Mas banana peel has a functional group that plays a role in the heavy metal adsorption process.
The Effect of Soaking Time and Temperature of Acetic Acid Solution to the De-crease of Calcium Oxalate Levels in Porang Tubers Ratih Kusuma Wardani; Djamilah Arifiyana
Nusantara Science and Technology Proceedings 1st International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2020.0522

Abstract

Porang is one of the tubers that grow easily in the plains of Indonesia, one of which is in the Madiun city area, East Java. Porang tubers can be used in various sectors, namely in food processing. Porang tubers are used as the basic material for making food, such as flour. However, porang tubers contain high levels of calcium oxalate. It can cause itchy tongue and throat. This study aimed to determine the effect of temperature and soaking time of porang tubers in 5% acetic acid solution. Soaking the porang tuber sample at 60°C had the greatest decrease percentage in calcium oxalate, which was 53.91%. Soaking the porang tubers for 60 minutes also gave the largest reduction percentage in calcium oxalate, namely 42.54%.
Decrease in Calcium Oxalate Levels in Porang Bulbs With Variations in Contact Time, Temperature and Volume of Averrhoa bilimbi Juice Solution: Penurunan Kadar Kalsium Oksalat Pada Umbi Porang Dengan Variasi Waktu Kontak, Suhu Dan Volume Larutan Sari Buah Belimbing Wuluh Ratih Kusuma Wardani
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 7 No. 2 (2022): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v7i2.285

Abstract

Porang tubers contain glucomannan which is widely used in industry. The high calcium oxalate contained in porang tubers is an obstacle in the use of porang tubers in the food industry. Organic acids such as citric acid can reduce calcium oxalate levels in porang tubers. Porang tubers cut with a thickness of 0.5 cm were immersed in a 7% solution of star fruit juice with variations in soaking time, temperature and volume of the soaking solution. Soaking porang tubers in 250 mL of star fruit juice solution at 60 °C for 15 minutes gave better results than soaking porang tubers at room temperature for 60 minutes. The lowest level of calcium oxalate was found in porang tubers that had been soaked in 7% starfruit solution for 15 minutes at 60 °C, which was 1.0873% (w/w).
Analysis of Proximate Level of Porang Tubers (Amorphophallus muerelli Blume) After Drying with Oven and Sun: Analisis Kadar Proksimat Umbi Porang (Amorphophallus muerelli Blume) Setelah Pengeringan dengan Oven dan Sinar Matahari Ratih Kusuma Wardani; M.A. Hanny Ferry Fernanda
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 1 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i1.315

Abstract

Porang tubers are one of the tubers that have special features compared to other tubers. Porang tubers contain glucomannan which has many health benefits. Glucomannan is a polysaccharide compound and contains high fiber. People have not been able to consume porang tubers directly because they contain high concentration of calcium oxalate. Soaking porang tubers in lime solution can help lower calcium oxalate levels. In addition to the content of glucomannan and calcium oxalate, proximate levels in porang tubers also need to be analyzed to determine the quality of processed porang tubers. In this study, an analysis of proximate levels in porang tubers was carried out before and after soaking in lime solution. The proximate levels of porang tubers before and after soaking with lime solution did not differ much. Porang tubers that have been dried for 6 days have a lower water content and higher carbohydrate content than tubers that have been dried for 4 days. Likewise, porang tubers that have been dried at 70 °C have a lower moisture content and higher carbohydrate content than tubers dried at 60 °C.
Edukasi Bahaya Logam Berat dalam Tubuh dan Sumber Kontaminannya Djamilah Arifiyana; Vika Ayu Devianti; Ratih Kusuma Wardani
Jurnal Abdi Masyarakat Kita Vol 3 No 1 (2023): Jurnal Abdi Masyarakat Kita
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33759/asta.v3i1.306

Abstract

Contamination in aquatic systems has an indirect impact on survival. One type of contamination of the aquatic system is the presence of heavy metal contamination. Continuous exposure to heavy metals can cause kidney, liver, neurological disease, vascular disease, and cancer. Sources of heavy metals come from the mining industry, paint industry, use of pesticides, etc. To provide insight to the public, it is necessary to conduct education about the sources of heavy metal contamination and its impact on the body. The implementation of this community service activity is in the form of webinars for active students. A total of 63 students participated in this educational activity. The selection of students as the target community is based on their role in society. The methods used in this activity include presentations by lecturers and students, as well as discussions and questions and answers. To measure knowledge, pre-test and post-test were conducted.
Upaya Pengenalan Umbi Porang dan Olahannya Sebagai Alternatif Makanan Tinggi Serat Ratih Kusuma Wardani; Djamilah Arifiyana; Vika Ayu Devianti
Jurnal Abdi Masyarakat Kita Vol 3 No 2 (2023): Jurnal Abdi Masyarakat Kita
Publisher : APDFI (Asosiasi Pendidikan Diploma Farmasi Indonesia)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33759/asta.v3i2.316

Abstract

Diabetes mellitus is a degenerative disease indicated by increased blood sugar levels. This disease can be prevented by adopting a healthy lifestyle, one of which is by consuming foods high in fiber and having a low glycemic index. Porang tubers are a high-fiber food with a low glycemic index. However, porang tubers cannot be consumed directly because of the high content of calcium oxalate, so it is advisable to consume porang tubers in processed forms such as porang rice, shirataki, porang pudding. This activity aims to provide information to the public about the benefits of porang tubers and their preparations for health, especially for someone with diabetes mellitus
Co-Authors Devianti, Vika Ayu Djamilah Arifiyana Djamilah Arifiyana Djamilah Arifiyana Febrianti, Evril Pramestari Fernanda, M.A. Hanny Ferry Fernanda, MA Hanny Ferry Fitriana Ikhtiarinawati Fajrin Galuh Gondo Kusumo Handrianto, Prasetyo M.A. Hanny Ferry Fernanda Prasetyo Handrianto Prasetyo Handrianto Zulfa, Ilil Maidatuz