Article Per Year (5 Year)
p-Index From 2020 - 2025
2.083
P-Index
This Author published in this journals
All Journal Indonesian Journal of Pharmaceutical Science and Technology Elkawnie Syntax Literate: Jurnal Ilmiah Indonesia JKPK (Jurnal Kimia dan Pendidikan Kimia) Jurnal Consulenza : Jurnal Bimbingan Konseling dan Psikologi International Review of Practical Innovation, Technology and Green Energy (IRPITAGE) Journal of Pharmaceutical Science and Clinical Pharmacy (PSCP) Kimia Padjadjaran
Irma Rahmawati
Akademi Farmasi Bumi Siliwangi Bandung Jawa Barat, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
Determination of Chlorine on Brewed Robusta Coffee (Coffea canephora var. Robusta) with V60 Method Irma Rahmawati; Yenni Puspita Tanjung
JKPK (Jurnal Kimia dan Pendidikan Kimia) Vol 5, No 3 (2020): JKPK (Jurnal Kimia dan Pendidikan Kimia)
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkpk.v5i3.46746

Abstract

One of the manual brewing techniques is the pour-over V60 method. It uses a filter paper, which is suspected of containing chlorine as a paper bleaching agent that will dissolve in coffee. Health problems that can be caused by consuming chlorine-containing beverages in the long term can cause directly disease related to liver, bladder, intestinal cancers, arteriosclerosis, high blood pressure, pneumonia, bronchitis, dyspnea, and allergies. This study aims to determine the chlorine content of brewed robusta coffee using the brew V60 method. The chlorine test with the colour reaction method and the precipitation test as qualitative analysis to determine chlorine levels is an argentometric titration with the Mohr method. This research shows that all three samples of filter paper and coffee with V60 brewing method contain chlorine. The titration result shows that chlorine levels in filter paper brand A are 81.9 mg/L, brand B 49.9 mg/L, and brand C 69.9 mg/L. Levels of chlorine in V60 brewed coffee brand A are 44.6 mg/L, brand B 21.9 mg/L, and brand C 28.6 mg/L. This research concludes that the chlorine content in filter paper and V60 coffee brewing beverages on brand A, brand B, and brand C is unqualified according to WHO regulation about chlorine qualification for clean drinking water, which is 5 mg/L.
Moringa Leaf Infusion and Tea: How are Their Antioxidant Activities Different? Irma Rahmawati; Sinta Dewi Anggraeni; Andi Ika Julianti
Elkawnie: Journal of Islamic Science and Technology Vol 8, No 1 (2022)
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v8i1.11223

Abstract

Abstract: The global pandemic of the COVID-19 virus has made people around the world aware of the importance of maintaining health. Various efforts have been made to prevent the transmission of the COVID-19 virus, one of which is increasing the body's resistance. Moringa leaf (Moringa oleifera L.) is a medicinal plant that has properties that function as the main antiretroviral molecule to increase the activity of the immune system. This study aims to compare the antioxidant activity of Moringa leaf infusion and Moringa leaf tea. In this study, an analysis of antioxidant activity was performed using the DPPH (1,1-diphenyl-2-picrylhydrazyl) method. Antioxidant activity of Moringa leaf infusion, Moringa leaf tea, and vitamin C as a comparison with IC50 values of 31.68 mg/mL; 31.17 mg/mL; 0.99 mg/mL. This is supported by the results of statistical tests which show that there are significant differences in the antioxidant activity of Moringa leaf infusion samples and Moringa leaf tea samples. It can be concluded that the antioxidant activity of Moringa tea is greater than Moringa leaf infusion.Abstrak: Pandemi global virus Covid-19, menyadarkan masyarakat di seluruh dunia terhadap pentingnya menjaga kesehatan. Berbagai upaya dilakukan untuk mencegah penularan virus Covid-19, salah satunya dengan meningkatkan daya tahan tubuh. Daun kelor (Moringa oleifera L.) merupakan tumbuhan obat yang mempunyai khasiat yang berfungsi sebagai molekul utama antiretroviral untuk meningkatkan aktivitas sistem kekebalan tubuh. Penelitian ini bertujuan untuk mengetahui perbandingan aktivitas antioksidan pada infusa daun kelor dan seduhan teh daun kelor. Pada penelitian ini, dilakukan analisis aktivitas antioksidan dengan metode DPPH (1,1-diphenyl-2-picrylhydrazyl). Aktivitas antioksidan pada infusa daun kelor, teh daun kelor, vitamin C sebagai pembanding dengan nilai IC50 berturut-turut sebesar 31,68 mg/mL; 31,17 mg/mL; 0,99 mg/mL. Hal ini didukung dengan hasil uji statistik yang menunjukan terdapat perbedaan aktivitas antioksidan yang signifikan dari sampel infusa daun kelor maupun sampel teh daun kelor. Berdasarkan hasil tersebut dapat disimpulkan bahwa aktivitas antioksidan teh daun kelor lebih besar daripada infusa daun kelor.
Pengembangan Lembar Kerja Praktikum Berbasis Inkuiri Pada Konsep Titrasi Asam-Basa Di SMK Farmasi Rahmawati, Irma; Sholihin, Hayat; Arifin, Mulyati
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : CV. Ridwan Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (836.87 KB) | DOI: 10.36418/syntax-literate.v5i10.1658

Abstract

Penelitian ini bertujuan untuk menghasilkan Lembar Kerja Praktikum (LKP) titrasi asam basa berbasis inkuiri laboratorium pada peserta didik program keahlian Farmasi. Penelitian ini menggunakan desain Research and Development (R&D) dengan model ADDIE (Analysis, Design, Development, Implement, Evaluation). Instrumen yang digunakan berupa lembar validasi kesesuaian LKP dengan metode inkuiri laboratorium, lembar observasi keterlaksanaan kegiatan dan kuesioner tanggapan guru dan peserta didik. Lembar kerja yang dikembangkan divalidasi oleh empat orang ahli dan dilakukan uji praktikalitas pada 34 orang siswa SMK Farmasi di Sumedang. Hasil penelitian menyatakan bahwa LKP yang dikembangkan memiliki validitas sangat tinggi. Praktikalitas LKP sangat baik yaitu 95% pada kegiatan guru dan 86% pada kegiatan siswa. Guru dan siswa memberikan tanggapan positif terhadap LKP berbasis inkuiri laboratorium yang ditunjukkan oleh hasil dari kuesioner. Hasil ini diharapkan dapat membantu guru untuk mewujudkan pembelajaran aktif di laboratorium yang dapat meningkatkan kemampuan dan keterampilan peserta didik.
KEMAMPUAN SISWA DALAM MEMECAHKAN MASALAH PADA KONSEP STOIKIOMETRI LARUTAN DENGAN MENGGUNAKAN DIAGRAM SUBMIKROSKOPIK MODEL PEMBELAJARAN MORE (MODEL, OBSERVE, REFLECT, DAN EXPLAIN) Rahmawati, Irma
Syntax Literate Jurnal Ilmiah Indonesia
Publisher : CV. Ridwan Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (389.068 KB)

Abstract

Stoikiometri larutan merupakan konsep yang sulit dipelajari karena terdiri darikonsep-konsep yang abstrak, terutama tantangan dalam menafsirkan simbol-simboldalam reaksi kimia. Siswa sering mengalami kesulitan dalam mentransferpemahaman mereka dari tingkat makroskopis ke representasi submikroskopiknya.Salah satu upaya untuk dapat memvisualisasikan konsep stoikiometri larutan iniadalah dengan menggunakan diagram submikroskopik, dimana siswa akan difokuskan pada penilaian dengan instruksi untuk menggambarkan representasidasar submikroskopik tingkat materi, termasuk atom, molekul dan partikel darirepresentasi reaktan dan produk. Penelitian ini bertujuan untuk memberikangambaran tentang bagaimana penerapan pembelajaran, kemampuan siswa dalammemecahkan masalah dan tanggapannya terhadap penggunaan diagramsubmikroskopik model MORE (Model, Observe, Reflect dan Explain) pada konsepstoikiometri larutan. Metode penelitian yang digunakan adalah penelitian kelas.Proses penerapan pembelajaran dianalisis dari hasil lembar kerja siswa.Kemampuan siswa dalam memecahkan masalah dijaring melalui tes uraian yangterdiri dari 6 butir soal memuat indikator-indikator dalam memecahkan masalahstoikiometri larutan, sedangkan respons siswa terhadap pembelajaran dijaringmelalui angket. Subjek penelitian merupakan siswa kelas XI IPA 1 SMAN 24Bandung tahun ajaran 2011/2012. Hasil penelitian menunjukkan bahwa padapenerapan pembelajaran ini siswa memperoleh hasil pencapaian yang baik denganrata-rata keseluruhan sebesar 77%. Pada tahap model siswa memiliki pencapaiansebesar 65% dengan interpretasi cukup, tahap observe sebesar 82%berinterpretasi sangat baik, tahap reflect sebesar 79% berinterpretasi baik dantahap explain sebesar 83% dengan interpretasi sangat baik. Kemampuanmemecahkan masalah siswa termasuk dalam kategori baik yaitu sebesar 75,97%.Siswa memberikan tanggapan yang positif dan telah memilih diagramsubmikroskopik sebagai cara yang paling menyenangkan, paling dipahami, palingmudah cara penulisannya, dan menjadi cara penyelesaian yang paling dipilihuntuk memecahkan masalah stoikiometri larutan maupun pada konsep lainnya.Kata kunci: Kemampuan Memecahkan Masalah, Stoikiometri Larutan, Diagram Submikroskopik, MORE (Model, Observe, Reflect, Explain)
Pengaruh Waktu Penghangatan Nasi Putih dalam Rice Cooker Terhadap Kadar Vitamin B1 (Tiamin HCl) Irma Rahmawati; Annisa Pitaloka
Pharmaceutical Science and Clinical Pharmacy Vol 1 No 2 (2023)
Publisher : Akademi Farmasi Bumi Siliwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61329/pscp.v1i2.8

Abstract

Vitamin B1 (Tiamin HCl) memiliki peran penting dalam tubuh khususnya pada sistem saraf. Vitamin B1 terdapat pada berbagai jenis makanan, salah satunya adalah nasi. Penelitian ini bertujuan untuk mengetahui efek dari penggunaan Rice Cooker terhadap kadar Vitamin B1 yang terdapat dalam nasi putih yang dihangatkan pada variasi waktu penghangatan yaitu 0, 6 dan 12 jam. Sampel yang digunakan sebanyak tiga jenis beras putih dengan kualitas berbeda. Analisis kualitatif dilakukan dengan reaksi warna timbal asetat, dan pereaksi diazotasi. Selanjutnya dilakukan analisis kadar Vitamin B1 dengan menggunakan Spektrofotometri UV-Visible. Hasil penelitian dari ketiga sampel, menunjukkan masih terdapat kandungan Vitamin B1 pada nasi yang dihangatkan, namun kadar Vitamin B1 mengalami penurunan. Sampel 1 memiliki kadar Vitamin B1 paling tinggi dengan rata-rata kadar Vitamin B1 pada pada waktu 0 jam sebesar 34,02 mg/Kg, 6 jam sebesar 27,26 mg/Kg, dan 12 jam sebesar 23,99 mg/Kg. Diikuti sampel 3 dengan kadar Vitamin B1 sebesar 24,58 mg/Kg pada waktu 0 jam, 18,34 mg/Kg pada waktu 6 jam dan 13,75 mg/Kg pada waktu 12 Jam. Kandungan terkecil ada pada Sampel 2 yang memiliki kadar vitamin B pada waktu 0 jam sebesar 13,64 mg/Kg, 6 jam yaitu 13,64 mg/Kg, dan 12 jam sebesar 10,52 mg/Kg. Berdasarkan hasil statistik, data berdistribusi normal dan masing-masing sampel terdapat perbedaan bermakna dengan nilai signifikansi (P<0,05). Hasil penelitian ini menunjukan bahwa semakin lama waktu penghangatan dalam rice cooker, maka kandungan Vitamin B1 di dalam nasi putih semakin menurun.
Demineralisasi Kalsium (Ca) dan Besi (Fe) pada Air Minum Soft Water Berteknologi Reverse Osmosis (RO) Julyane, Julyane; Rahmawati, Irma
Pharmaceutical Science and Clinical Pharmacy Vol 2 No 1 (2024)
Publisher : Akademi Farmasi Bumi Siliwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61329/pscp.v2i1.28

Abstract

Kandungan kalsium dan besi yang berlebihan dalam air minum dapat menimbulkan masalah kesehatan diantaranya karies dan urolithiasis. Teknologi penyaringan air menggunakan membran Reverse Osmosis (RO) dinilai sebagai solusi untuk mengurangi zat anorganik pada air. Penelitian ini bertujuan untuk mengetahui kadar kalsium dan besi dalam air minum soft water mengalami penurunan setelah diolah menggunakan teknologi RO. Kadar kalsium dan besi diukur konsentrasinya dengan menggunakan spektrofotometri UV-Vis. Hasil pengukuran diperoleh, pada sampel A kandungan besi mengalami persentase penurunan 100% dan sampel B penurunan sebesar 74,43%. Kandungan kalsium sampel A mengalami persentasi penurunan 97,75% dan sampel B persentase penurunannya sebesar 100%. Pada sampel C dan D tidak mengalami demineralisasi kalsium dan besi. Kadar kalsium pada semua sampel memenuhi syarat kualitas air minum. Sedangkan kadar besi hanya memenuhi syarat kualitas air minum pada sampel A, B, dan D, sedangkan pada sampel C tidak memenuhi syarat.
Comparison of Phenolic Content of Indonesian Bay Leaves (Syzygium polyanthum) Fresh Decoction And Herbal Tea Rahmawati, Irma; Kaswati, Lilih
Indonesian Journal of Pharmaceutical Science and Technology Suppl. 5, No. 2 (2023) Special Issue for The 3rd Bandung International Teleconference on Pharmacy (B
Publisher : Indonesian Journal of Pharmaceutical Science and Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/ijpst.v0i0.50342

Abstract

The Indonesian bay leaf (Syzygium polyanthum) are one of the traditional cooking spices used in several countries in Southeast Asia, and this spice gives a distinctive herbaceous aroma. Bay leaves are often used as a medicinal plant for generations by the community to reduce cholesterol, diabetes, hypertension, gastritis, and diarrhea. The purpose of this study was to compare the content of polyphenols in Indonesian bay leaf decoction and bay leaf tea. The total phenolic content was determined by Folin-Ciocalteu’s method. The test results showed that the highest polyphenol content was found in bay leaf tea at 19.19 mg/kg, and then bay leaf decoction at 6.36 mg/kg. Based on the statistical analysis, it was stated that there was a difference in the levels of polyphenols in each sample, meaning that there was a significant difference. The implications of this study can be to develop processing techniques for Indonesian bay leaf which contain the best polyphenols for public consumption.
Comparative Analysis of Caffeine Content in Cold and Hot Brewed Robusta Coffee Using High-Performance Liquid Chromatography (HPLC) Rahmawati, Irma; Asrori, Shofian Habib
JKPK (Jurnal Kimia dan Pendidikan Kimia) Vol 9, No 1 (2024): JKPK (Jurnal Kimia dan Pendidikan Kimia)
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkpk.v9i1.84991

Abstract

Coffee is one of the most popular beverages globally, cherished for its unique taste, aroma, and the stimulating effects of its caffeine content. The proliferation of creative coffee shops has introduced various new methods for enjoying coffee, including cold and hot brew techniques. These processing techniques can significantly influence the physicochemical characteristics of coffee, particularly its caffeine content. This study compares the caffeine content in Robusta coffee using cold and hot brewing techniques. The hot brew coffee was prepared using water at approximately 96°C with a French press for six minutes. In contrast, the cold brew method involved brewing with water at room temperature (20-25°C) using a French press, followed by storage for 12 hours in a refrigerator (2-8°C). Qualitative analysis involved examining the color reaction, while quantitative analysis was conducted using High-Performance Liquid Chromatography (HPLC). HPLC is a highly accurate method that is extensively used in the food and pharmaceutical industries. The results indicated that the caffeine content in cold-brewed Robusta coffee was significantly higher, with a concentration of 44.63 μg/mL ± 0.199% and a Relative Standard Deviation (RSD) of 0.4459%. Conversely, hot-brewed coffee showed a caffeine concentration of 23.96 μg/mL ± 0.278%, with an RSD of 1.1602%. The parametric Analysis of Variance (ANOVA) revealed a significance value of 0.000 (p < 0.05), indicating a significant difference in caffeine levels between hot-brewed and cold-brewed coffee. These findings suggest that the choice of Robusta coffee processing technique can be crucial for individuals with specific health conditions seeking to manage their caffeine intake.
Analysis of Rhodamine B on Lip Tint Products Containing Natural Red Color Extracts Using UV-VIS Spectrophotometry Helmalia, Eulis; Rahmawati, Irma
Pharmaceutical Science and Clinical Pharmacy Vol 3 No 2 (2025)
Publisher : Akademi Farmasi Bumi Siliwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61329/pscp.v3i2.48

Abstract

Rhodamine B is used for textile dyes, paint, paper, or clothing. Rhodamine B is carcinogenic and can trigger the growth of cancer cells if used in the long term, irritating the respiratory tract, eyes, skin, and digestive tract. This study aims to determine the content of Rhodamine B in red natural extract lip tint. Rhodamine B content was determined by thin-layer chromatography and the UV-Vis spectrophotometry method for determining Rhodamine B levels. The identification results showed positive results with Rhodamine B levels in sample B of 8.32 ± 0.18 mg/L, sample C of 17.63 ± 0.35 mg/L, and sample D of 8.99 ± 0.13 mg/L. Based on the results of this study, there is still the use of Rhodamine B as a coloring agent in lip tint that has claims from natural extracts, even though this is prohibited from being used as an additional ingredient in cosmetics by BPOM.
Penerapan Bimbingan Kelompok untuk Meningkatkan Motivasi Belajar Peserta Didik SMP Negeri 24 Surabaya Muhammad, Muhammad; Rahmawati, Irma; Nikmah, Lailatul; Rizquna4, Melina Elfani; Nuraini, Sabrina Icha; Cahyani, Ninda Ayu Putri; Moesarofah, Moesarofah
Jurnal Consulenza : Jurnal Bimbingan Konseling dan Psikologi Vol 8 No 2 (2025): Volume 8 No 2 (2025) September
Publisher : Program Studi Bimbingan dan Konseling FKIP Universitas Islam Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56013/jcbkp.v8i2.4123

Abstract

This study aims to determine the effectiveness of group guidance in improving student learning motivation at SMP Negeri 24 Surabaya. The background of this study is based on the low learning motivation of some eighth-grade students identified through initial questionnaires and teacher observations. This low motivation has an impact on a lack of enthusiasm for learning, decreased concentration, and suboptimal learning outcomes. Therefore, an intervention is needed in the form of group guidance services that are believed to facilitate students to share experiences, obtain social support, and foster a positive attitude towards learning activities. This study uses a Classroom Action Research (CAR) approach implemented in two cycles. The research subjects were eighth-grade students who have low levels of learning motivation. Data collection was carried out through learning motivation questionnaires, interviews, and observations. Data were analyzed descriptively quantitatively and qualitatively by comparing motivation scores before and after treatment and observing changes in student attitudes in learning activities. The results showed a significant increase in learning motivation questionnaire scores after participating in group guidance, accompanied by changes in behavior that are more active and enthusiastic in participating in learning. The contribution of this research confirms that group guidance is an effective and applicable service to help increase students' learning motivation in secondary schools.
Co-Authors Andi Ika Julianti Annisa Pitaloka Asrori, Shofian Habib Cahyani, Ninda Ayu Putri Gabriella Angelica Gustiani, Laili T. Hayat Sholihin Helmalia, Eulis Julyane, Julyane Kaswati, Lilih Lutfi Alhazami Moesarofah, Moesarofah Muhammad Muhammad Mulyati Arifin Nikmah, Lailatul Nuraini, Sabrina Icha Ratu Amanah Amaranth Azalea Rizquna4, Melina Elfani Sinta Dewi Anggraeni Wahyu Budi Yenni Puspita Tanjung