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Effect of Orange Peel Waste Adsorbent Mass on Lead (Pb) Metal Biosorption in Artificial Liquid Waste: Pengaruh Massa Adsorben Limbah Kulit Jeruk terhadap Biosorpsi Logam Timbal (Pb) dalam Limbah Cair Buatan Djamilah Arifiyana; Ratih Kusuma Wardani
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (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.v8i2.359

In this study, orange peel was used as an adsorbent to determine the adsorption properties of lead metal. The orange peel used in this study came from waste generated by a fruit juice shop. The mass variation of the adsorbent was studied to determine its effect on the adsorption of lead metal. Mass variations used include 0.25-1.5 gram. The operating conditions used in this study included the preparation of 50 mL of 50 mg/L Lead solution, the pH of the mixture was adjusted to pH 4, the stirring speed was 100 rpm for 180 minutes and at 25℃. The results showed that the highest % adsorption was achieved at an adsorbent mass of 0.75 grams, which was 92.9% (2.5 mg/g), while the highest adsorption capacity was obtained at the use of an adsorbent mass of 0.25 grams (7.27 mg/g). Both the decrease in % adsorption and adsorption capacity that occurred in the use of the mass variation of the adsorbent were mostly caused by the aggregation process.

PENDIDIKAN KESEHATAN MELALUI PENYULUHAN TENTANG MAKANAN SEHAT DAN DAMPAK KONSUMSI MIE INSTAN BAGI KESEHATAN DI DESA DRENGES KEC. SUGIH WARAS KAB. BOJONEGORO Prasetyo Handrianto; Ratih Kusuma Wardani; Fitriana Ikhtiarinawati Fajrin
Journal of Science and Social Development Vol. 1 No. 1 (2018): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v1i1.163

Many community activities make people tend to look for something that is instant for consumption, one of which is consuming instant noodles. People assume that instant noodles have good nutrition for consumption, not even a few who classify as nutritious food. The low level of knowledge can be due to the fact that the advertising process circulating in the media, especially television, is not balanced with education about healthy food from related parties. Then knowledge is very important to provide understanding to the community by transferring knowledge through education. To overcome this, a health education for the community is needed in the form of counseling about healthy food and the impact of instant noodles on health. This research is descriptive quantitative with cross sectional data collection techniques namely questionnaire distribution and questionnaire collection which is carried out on one day. Counseling was carried out in Drenges village, Sugihwaras Bojonegoro Sub-district in 2018 with 82 respondents. The results showed that based on the level of knowledge, the community with a lack of knowledge was 58.5% and the level of knowledge was 41.5%. The average community consumes instant noodles once a week at 52.2%, the rest consumes more than 1 time per week. As many as 92% consume a total of 1 pack, the sisan consumes more than one pack per serving. The types of additives used by the public in consuming instant noodles are varied, ranging from eggs, sliced meat, tofu, tempeh, mustard greens, cabbage, carrots, tomatoes, beans, crackers, rice, but there are some people who consume noodles without adding additional ingredients. Most additives or commonly used by the majority of the community are eggs that are 30%. The community consumes instant noodles almost every meal time, both breakfast lunch and dinner. Even some people consume noodles outside meals. The majority of the community or as much as 52% consume instant noodles at breakfast time or as breakfast. The presentation of the community consists of 2, namely with gravy and serving in a fried manner. But most or as much as 53.7% of the community presents with a dish of gravy and 28.3% presents in a fried way. The conclusion of this community service is health education with counseling methods about healthy food and the impact of instant noodle food on health is very effective in increasing the level of public knowledge about healthy food and the impact of instant noodle food on health. It is expected that by increasing the level of public knowledge can change people's behavior about the daily diet that is done by them.

PENINGKATAN PEMAHAMAN MASYARAKAT DESA DRENGES KABUPATEN BOJONEGORO TENTANG PENGGUNAAN OBAT MELALUI PENYULUHAN PENGUNAAN OBAT YANG BENAR Ilil Maidatuz Zulfa; Prasetyo Handrianto; Ratih Kusuma Wardani; Galuh Gondo Kusumo
Journal of Science and Social Development Vol. 1 No. 2 (2018): Journal of Science and Social Development
Publisher : Universitas Nahdlatul Ulama Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jossd.v1i2.169

Irrational drug use usually happens in self medication practise without any supervision from health care providers. Self medication practise usually does not consider the potential of allergic reaction, pregnancy, breast feeding, diet, and medication history.The promotion of rational drug use through communication, information, and education still need to be conducted to the community. This event is purposed to improve perception, knowledge, and attitude of Desa Drenges residents in the term of drug usage. A total 23 person of Desa Drengeswere enrolled in this eventfacilitated by village administrators.The perception, knowledge, and attitude of the residents recruited were evaluate through questionnaire filled before and after the event. The result showed the increase of perception, knowledge, and attitude of the residents up to 2,69%. From the result, The community service event can improve the quality of health of residents in Desa Drenges through the improvement of perception, knowledge, and attitude in the term of rational drug use.

Pengaruh Lama Perendaman dan Suhu Larutan Jeruk Nipis Terhadap Kadar Kalsium Oksalat Pada Umbi Porang Wardani, Ratih Kusuma; Djamilah Arifiyana
Journal of Research and Technology Vol. 7 No. 1 (2021): JRT Volume 7 No 1 Jun 2021
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v7i1.284

Degenerative disease is a disease caused by a decrease in the condition of the human body. Degenerative diseases can be prevented with a healthy lifestyle, one of them is consuming foods with high fiber. One of the high-fiber foods that are being developed at this time is the porang tuber. Glucomannan, which is mostly contained in porang tubers, is a polysaccharide that is easily soluble in water and high in fiber. Besides containing glucomannan, porang tubers also contain lots of calcium oxalate which can cause irritation to the tongue and mouth when consuming it. Calcium oxalate levels can be lowered through immersion in acidic solution. Solution that can be used to reduce calcium oxalate levels in porang tubers is lime. Soaking time is one of the factors that affect the reduction of calcium oxalate levels. Porang tubers that have been immersed in 5% lime solution for 60 minutes showed the highest decrease, namely 31.79%. In addition, soaking at high temperatures can decrease calcium oxalate levels in porang tubers also. Porang tubers that have been immersed in a 5% lime solution at 60 ° C, the calcium oxalate level has decreased to 49.58%.

Analisis Semikuantitatif Parasetamol Dalam Jamu Pegal Linu Menggunakan Pemrosesan Gambar Digital dari Hasil Kromatografi Lapis Tipis Fernanda, M.A. Hanny Ferry; Wardani, Ratih Kusuma
Pharmaceutical Journal of Indonesia Vol. 8 No. 1 (2022)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.pji.2022.008.01.7

Jamu is a pharmaceutical preparation derived from plant simplicia and must meet quality requirements, one of which is that it must not contain medicinal chemicals (BKO). One of the herbs widely circulated and can be obtained freely in the community is herbal medicine for aches and pains. In herbal aches and pains, paracetamol is the BKO suspected to be used in this preparation. This study aimed to develop an analytical method to determine the content of paracetamol BKO in herbal pain relief semi-quantitatively using digital images obtained from Thin Layer Chromatography. The semi-quantitative analysis method is carried out by processing digital images using the qTLC application. The results of this study proved the presence of paracetamol BKO in herbal aches and pains qualitatively using the TLC method. Of the five samples analyzed, only one contained paracetamol BKO with an Rf value of 0.15, while the standard Rf was 0.14. The analysis was then continued with the determination of paracetamol levels semi-quantitatively using digital image processing from the Thin Layer Chromatography results. Based on the results of semi-quantitative analysis, it can be seen that the sample suspected to contain paracetamol contains paracetamol with a concentration of 1,491.31 ppm. The results of this study can provide accurate detection of paracetamol BKO compound determination and semi-quantification limits and have the potential for more quantitative analysis in herbal medicine.

Analisis Semikuantitatif Parasetamol Dalam Jamu Pegal Linu Menggunakan Pemrosesan Gambar Digital dari Hasil Kromatografi Lapis Tipis Fernanda, M.A. Hanny Ferry; Wardani, Ratih Kusuma
Pharmaceutical Journal of Indonesia Vol. 8 No. 1 (2022)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.pji.2022.008.01.7

Jamu is a pharmaceutical preparation derived from plant simplicia and must meet quality requirements, one of which is that it must not contain medicinal chemicals (BKO). One of the herbs widely circulated and can be obtained freely in the community is herbal medicine for aches and pains. In herbal aches and pains, paracetamol is the BKO suspected to be used in this preparation. This study aimed to develop an analytical method to determine the content of paracetamol BKO in herbal pain relief semi-quantitatively using digital images obtained from Thin Layer Chromatography. The semi-quantitative analysis method is carried out by processing digital images using the qTLC application. The results of this study proved the presence of paracetamol BKO in herbal aches and pains qualitatively using the TLC method. Of the five samples analyzed, only one contained paracetamol BKO with an Rf value of 0.15, while the standard Rf was 0.14. The analysis was then continued with the determination of paracetamol levels semi-quantitatively using digital image processing from the Thin Layer Chromatography results. Based on the results of semi-quantitative analysis, it can be seen that the sample suspected to contain paracetamol contains paracetamol with a concentration of 1,491.31 ppm. The results of this study can provide accurate detection of paracetamol BKO compound determination and semi-quantification limits and have the potential for more quantitative analysis in herbal medicine.

ANALISIS KADAR KALSIUM OKSALAT PADA TEPUNG PORANG SETELAH PERLAKUAN PERENDAMAN DALAM LARUTAN ASAM (ANALISIS DENGAN METODE TITRASI PERMANGANOMETRI) Wardani, Ratih Kusuma; Prasetyo Handrianto
Journal of Research and Technology Vol. 5 No. 2 (2019): JRT Volume 5 No 2 Des 2019
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v5i2.323

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 are 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 content of calcium oxalate 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 gaves better results than the Averrhoa bilimbi juice solution. The 5% lime juice solution could reduce calcium oxalate levels by 65.94%. The biggest decrease in calcium oxalate levels were shown in porang flour after soaking it with 20% vinegar acid solution, which amounted to 90.27%.

Reduksi Kadar Oksalat dalam Umbi Porang Menggunakan Variasi Konsentrasi, Suhu dan Lama Perendaman dalam Larutan NaCl dan Akuades Febrianti, Evril Pramestari; Wardani, Ratih Kusuma
Rekayasa Vol 15, No 3: Desember 2022
Publisher : Universitas Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/rekayasa.v15i3.16804

Porang tubers contain compounds that have been widely used in health and industry, namely glucomannan. In addition, porang tubers also contain oxalate compounds that cause itching and burning when consumed directly. Porang tubers that have been cut with a size of 2x2 cm and a thickness of 0.5 cm are soaked using a solution of NaCl and distilled water. Immersion is used to reduce oxalate levels with variations in concentration, temperature and immersion time. Soaking porang tubers in either NaCl or distilled water can reduce oxalate levels. NaCl solution with a concentration of 7% has the highest % decrease in oxalate levels, which is 69.83%. NaCl solution has a better ability to reduce oxalate levels compared to distilled water. The immersion time of porang tubers with NaCl solution for 45 minutes had lower levels of oxalate than using distilled water for 60 minutes, namely 1.0809% (w/w). Porang tubers soaked in NaCl solution at a temperature of 60°C obtained a higher % decrease in oxalate levels compared to distilled water at the same temperature, which was 55.58%.

Pengaruh Lama Perendaman dan Suhu Larutan Jeruk Nipis Terhadap Kadar Kalsium Oksalat Pada Umbi Porang Wardani, Ratih Kusuma; Djamilah Arifiyana
Journal of Research and Technology Vol. 7 No. 1 (2021): JRT Volume 7 No 1 Jun 2021
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v7i1.284

Degenerative disease is a disease caused by a decrease in the condition of the human body. Degenerative diseases can be prevented with a healthy lifestyle, one of them is consuming foods with high fiber. One of the high-fiber foods that are being developed at this time is the porang tuber. Glucomannan, which is mostly contained in porang tubers, is a polysaccharide that is easily soluble in water and high in fiber. Besides containing glucomannan, porang tubers also contain lots of calcium oxalate which can cause irritation to the tongue and mouth when consuming it. Calcium oxalate levels can be lowered through immersion in acidic solution. Solution that can be used to reduce calcium oxalate levels in porang tubers is lime. Soaking time is one of the factors that affect the reduction of calcium oxalate levels. Porang tubers that have been immersed in 5% lime solution for 60 minutes showed the highest decrease, namely 31.79%. In addition, soaking at high temperatures can decrease calcium oxalate levels in porang tubers also. Porang tubers that have been immersed in a 5% lime solution at 60 ° C, the calcium oxalate level has decreased to 49.58%.

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