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All Journal Jurnal Riset Kimia Jurnal Kimia Mulawarman Indonesian Journal of Chemistry Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks REACTOR : Journal of Research On Chemistry And Engineering Andalasian International Journal of Agricultural and Natural Sciences Andalasian International Journal of Applied Science, Engineering, and Technology AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Abdi Inovatif : Pengabdian kepada Masyarakat Jurnal Katalisator Jurnal Kimia Unand
Yefrida -
Universitas Andalas
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Other

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Determination of Total Antioxidant and Phenolic Content from Malvaceae Family Leaves Infusion by Spectrophotometry Yefrida Yefrida; Silvia Detri Susanti; Refilda Refilda
JURNAL KIMIA MULAWARMAN Vol 21 No 1 (2023)
Publisher : Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30872/jkm.v21i1.1007

Abstract

The use of plants as a source of medicine has been increasing lately. The plants used generally have bioactivities such as anti-bacterial, antioxidant, and others. Plants that contain antioxidants are widely used because of their ability to capture free radicals so that they can protect the body from various diseases. One of the plants that is often used is plants from the Malvaceae family. In this study, the antioxidant and total phenolic contents of five types of plants were determined. These plants were extracted by infundation method and analyzed using MPM (Modified Phenanthroline Method) and Folin-Ciocalteu methods. The highest antioxidant and total phenolic contents were found in kapok randu and waru leaves.
Training on Postharvest Guava Fruit Processing in KWT Jambu Biji, VII Koto Sungai Sariak, Pariaman Yefrida Yefrida; Refilda Refilda; Imelda Imelda; Refinel Refinel; Rahmiana Zein; Safni Safni; Admi Admi; Dheasy Gustira; Jihanul Khaira; Harza Dipajana Umardi
Warta Pengabdian Andalas Vol 31 No 3 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.31.3.510-517.2024

Abstract

Red guava fruit is one type of fruit that quickly changes colour, texture and spoilage. This is of course a problem for farmers. At harvest time, not all of the fruit is marketable. So sometimes farmers just leave the fruit on the tree, because if harvested it will only increase operational costs. The KWT Jambu Biji Bengke Sakato, VII Koto Sungai Sariak, Pariaman is a group of red guava farmers. They tried to find a solution to this problem by discussing with TIM PPM KIMIA UNAND of the Department of Chemistry, FMIPA, Universitas Andalas. Finally it was agreed that the solution was to make products from red guava. The products made in this program are dodol and red guava ice cream. The KWT members and the Tim PPM KIMIA UNAND together made these two types of products. The results obtained, dodol and ice cream made are quite delicious and have an attractive appearance. This product can be an alternative to red guava processing that has economic value.
PENENTUAN ASAM GALAT DAN KUERSETIN DALAM BEBERAPA TANAMAN OBAT MENGGUNAKAN METODE KCKT Refilda; Nindi Rahmi Amelia; Dini Hanifa; Yefrida
JURNAL KATALISATOR Vol. 8 No. 2 (2023): Jurnal Katalisator Volume 8 No. 2, Oktober 2023
Publisher : LLDIKTI X Sumbar, Riau, Jambi, Kepri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62769/katalisator.v8i2.2231

Abstract

Senyawa flavonoid yang memiliki sifat antioksidan dan dapat menghambat radikal bebas diantaranya adalah asam galat dan kuersetin. Kandungan asam galat dan kuersetin dalam tanaman herbal yang sering dikonsumsi masyarakat belum banyak dilaporkan. Pada penelitian ini dilakukan penentuan asam galat dan kuersetin yang terdapat dalam ekstrak air daun belimbing wuluh (Averrhoa bilimbi L.), daun jambu bol (Syzygium malaccense), daun jeruk purut (Citrus hystrix), daun pepaya (Carica papaya L.), daun alpukat (Persea americana Miller.), daun salam (Syzygium polyanthum), daun sirih merah (Piper crocatum), daun sirsak (Annona muricata) menggunakan metode Kromatografi Cair Kinerja Tinggi (KCKT). Ekstraksi sampel dalam pelarut air dengan bantuan gelombang ultrasonik. Kondisi pemisahan asam galat dan kuersetin dilakukan dengan fasa gerak campuran asetonitril:asam fosfat 0,02% (10:90), fasa diam berupa kolom C18, kecepatan alir 0,7 mL/menit, detektor DAD, dan panjang gelombang 260 nm. Asam galat dan kuersetin terpisah pada waktu retensi 2,114 dan 2,883 menit. Berdasarkan kondisi ini diperoleh kandungan asam galat tertinggi 0,0402 mg/gFW pada ekstrak daun jambu bol, dan terendah 0,0027mg/gFW pada ekstrak daun sirih merah. Kuersetin hanya terdapat pada ekstrak air daun belimbing wuluh sebesar 0,185 mg/gFW. Informasi ini dapat menjadi landasan untuk pengembangan produk-produk herbal atau suplemen kesehatan yang mengandung senyawa-senyawa ini
Optimasi Pemanfaatan Katalis TiO2/Karbon Aktif (Sekam Padi) Untuk Degradasi Methyl Violet Secara Sonolisis dan Fotolisis Safni, Safni; Aldini, Tasya; Yefrida, Yefrida; Zilfa, Zilfa; Deliza, Deliza
REACTOR: Journal of Research on Chemistry and Engineering Vol 5, No 2: December 2024
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v5i2.156

Abstract

The textile industry is a major contributor to pollution, with 10-15% of dyes lost in wastewater during processing, including Methyl Violet. The degradation products of these dyes are often carcinogenic. Conventional biological treatment methods are ineffective due to the complex nature of synthetic dyes. A study aimed to develop a new photocatalytic activity using a UV A lamp and sonolysis using a sonicator. The study modified TiO2/Activated Carbon from Rice Husk as a catalyst to degrade Methyl Violet and textile industry effluent effectively, which was dual benefits as an adsorbent-photocatalyst. Results showed that the degradation by sonolysis and photolysis was 12.99% and 79.16%, respectively. The degradation by photolysis was 14.95% and 94.12%. The light and catalyst with the highest percentage of degradation were TiO2/activated carbon with UV A light of 94.12%. This study aims to develop effective treatment techniques for the textile industry's dyes.
A mixture of Aloe Vera Gel (Aloe vera. L) and Sungkai Leaf Extract (Peronema canescens. Jack) as Edible Coating to Increase Tomato (Solanum lycopersicum) Storage Life Yefrida, Yefrida; Boneta, Fella Krisna; Refilda, Refilda
Andalasian International Journal of Applied Science, Engineering and Technology Vol. 4 No. 2 (2024): July, 2024
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/aijaset.v4i2.122

Abstract

Tomatoes are climacteric fruits, are well-known for containing lycopene is an antioxidant. The post-harvest shelf life of harvested tomatoes is only 4-5 days. This research aims to optimize previous methods such the use of plastic packaging and cold storage methods were found to be inefficient and produced waste, so it is necessary to renew them by using the edible coating method, a natural ingredient from Aloe vera. L gel, while sungkai leaf extract (Peronema canescans. Jack) shows the effectiveness of edible coating could potentially provide a protective barrier against external factors, helping to maintain the quality of tomatoes and waste reduction. Edible coating material from aloe vera gel added with sungkai leaf extract of various compositions (C, EC1, EC2, EC3, EC4, and EC5) was prapare and applied to tomatoes. Fourier Transform Infrared (FTIR) testing was carried out to determine the functional groups in all edible coating materials. Physicochemical properties tests were carried out on tomatoes. The results obtained by EC5 the lowest weight loss 11.14%, while EC4 was the best edible coating material in percent decay 8.89%, total dissolved solids 1.00oBrix, total antioxidant 0.024 mg AA/g FW, and total phenolic 0.224 mg GAE/g FW for 15 days compared to aloe vera gel coating (EC1), which only lasted for 9 days, and uncoated (C), which only lasted for 6 days. Keywords: Edible coating, physicochemical properties, FTIR
Training on Postharvest Guava Fruit Processing in KWT Jambu Biji, VII Koto Sungai Sariak, Pariaman Yefrida Yefrida; Refilda Refilda; Imelda Imelda; Refinel Refinel; Rahmiana Zein; Safni Safni; Admi Admi; Dheasy Gustira; Jihanul Khaira; Harza Dipajana Umardi
Warta Pengabdian Andalas Vol 31 No 3 (2024)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.31.3.510-517.2024

Abstract

Red guava fruit is one type of fruit that quickly changes colour, texture and spoilage. This is of course a problem for farmers. At harvest time, not all of the fruit is marketable. So sometimes farmers just leave the fruit on the tree, because if harvested it will only increase operational costs. The KWT Jambu Biji Bengke Sakato, VII Koto Sungai Sariak, Pariaman is a group of red guava farmers. They tried to find a solution to this problem by discussing with TIM PPM KIMIA UNAND of the Department of Chemistry, FMIPA, Universitas Andalas. Finally it was agreed that the solution was to make products from red guava. The products made in this program are dodol and red guava ice cream. The KWT members and the Tim PPM KIMIA UNAND together made these two types of products. The results obtained, dodol and ice cream made are quite delicious and have an attractive appearance. This product can be an alternative to red guava processing that has economic value.
Flavonoid, Phenolic and Antioxidant Content in Several Parts of the Artemisia Plant Yefrida; Yola Tsurayya Putri; Refilda
Jurnal Kimia Unand Vol. 14 No. 1 (2025): May 2025
Publisher : Departemen Kimia Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jku.14.1.24-28.2025

Abstract

Free radicals can cause damage to cells in the body. This can be prevented or treated by using substances that are antioxidants. Artemisia plants (Asteraceae family) are one of the potential sources of natural antioxidants. This study was conducted to determine the content and correlation of flavonoids, phenolics and antioxidant activity of leaves, stems and roots of four types of Artemisia genus plants. The method used for the determination of total flavonoid content was the AlCl3 method and the Folin-Ciocalteau method for the determination of total phenolic content. Antioxidant activity was determined by DPPH methods. Based on this study, with the exception of Artemisia vulgaris plants, the antioxidant activity was determined by DPPH and MPM methods., which had the highest quantity in the roots, the leaves contained the highest levels of flavonoids and total phenolics relative to other sections. The data obtained were further tested with ANOVA which showed a significant difference between flavonoid content, phenolic content, and antioxidant activity with plant type and plant part.
Physicochemical Analysis of Strawberries Coated with Potato Peel Starch Edible Coating with Sungkai Extract Ardiani, Ajeng Putri; Refilda; Yefrida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.635

Abstract

Strawberries are a fruit widely consumed globally, but they have a short shelf life. Consequently, maintaining and storing strawberries is quite challenging. Fruit preservation using edible coatings has gained significant attention due to their cost-effectiveness and ease of preparation. In this study, we compared an edible coating made from potato peel starch to pure starch (Merck), using a mix that included 4% starch, 50% extract from sungkai leaves, and 34% glycerol based on the total starch. An edible coating formulation was applied to strawberries, and physicochemical analysis was carried out on days 0, 2, 4, and 6. The results showed that strawberries coated with edible coating showed more optimal results than strawberries without edible coating on day 4. Strawberries with an edible coating of potato peel starch with the addition of extract from sungkai leaves had the best results: a weight loss of 82.15%, total soluble solids of 9.67 brix, total titratable acid of 1.18%, total antioxidants of 149.3 mg AAE/gFW, and total phenolics of 206,56 mg AAE/Gfw. Contribution to Sustainable Development Goals (SDGs):SDG 3: Good Health and Well-beingSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Extraction and Characterization of Pectin from Kepok Banana Peel and Its Application as a Base Material for Edible Coating on Strawberries Elinda Fithriana; Refilda; Yefrida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.654

Abstract

Strawberries are fruits rich in nutrients and bioactive compounds, but have a short shelf life due to their high respiration rate. The use of edible coatings from natural ingredients such as pectin can help extend the shelf life and maintain the quality of strawberries. This study aims to extract pectin from banana peels, characterize the pectin obtained, and apply it as a base material for edible coating for strawberries. The edible coating solution was made from kepok banana peel pectin (1%), carboxymethyl cellulose (1%), and glycerol (1%). The results of the extraction of banana peel pectin obtained an equivalent weight value of 695.76 mg, degree of esterification 71.71%, methoxyl content 7.98%, pH 2.99, antioxidant capacity 19.845 mgAA/gFW, FTIR results identify the main functional groups of pectin (C-H, O-H, and C-O-C), XRD Shows the amorphous structure of pectin. Edible coating of kepok banana peel pectin exhibits a bright colour with a tendency towards green and blue. Strawberries coated with an edible film derived from kepok banana peel pectin were monitored over a 6-day period (days 0 to 6) at room temperature (25°C). The coating effectively delayed visible decay until day 4, with cumulative weight loss reaching 33.33% by day 6. Contribution to Sustainable Development Goals (SDGs):SDG 6: Good Health and Well-beingSDG 11: Industry, Innovation, and InfrastructureSDG 13: Responsible Consumption and ProductionSDG 15: Climate Action
Edible Coating Formulated from Cocoa Pod Husk Pectin and Sungkai Leaf Extract to Extend Tomato Shelf Life Humaira, H; Refilda; Yefrida
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.707

Abstract

Tomato (Solanum lycopersicum L.) is a climacteric fruit that continues to ripen after harvest, leading to rapid spoilage and a short shelf life. This study investigated the use of cocoa pod husk pectin (Theobroma cacao L.) extracted via acid hydrolysis as a base material for edible coating, characterized by Fourier Transform Infrared (FTIR) spectroscopy. Various formulations were developed by combining cocoa pectin with sungkai leaf extract (Peronema canescens Jack) and compared to standard pectin (K, PC1–PC6). Physicochemical properties of tomatoes were analyzed over 15 days of storage (days 0, 3, 6, 9, 12, and 15), focusing on weight loss, decay rate, total soluble solids, titratable acidity, total antioxidant content, and total phenolic content. FTIR confirmed similar functional groups between cocoa pectin and standard pectin. Among the formulations, PC2 (pectin + aqueous sungkai extract) showed the best performance with 8.10% weight loss, 8.89% decay rate, 2.50° Brix, 0.36% titratable acidity, 0.65 mg AA/g FW antioxidant content, and 4.90 mg GAE/g FW phenolic content after 15 days at room temperature. Overall, cocoa pectin combined with sungkai leaf extract effectively maintained tomato quality and extended shelf life. Contribution to Sustainable Development Goals (SDGs):SDG 12: Responsible Consumption and ProductionSDG 2: Zero Hunger
Co-Authors Admi Admi Admi Admi Afdhal Muttaqin Ainun Nasution Aldini, Tasya Ardiani, Ajeng Putri Ashikin, Nor Boneta, Fella Krisna Deliza, Deliza Dheasy Gustira Dheasy Gustira Dini Hanifa Dwi Syukur Phameswari EFENDI Elida Mardiah Elinda Fithriana Emil Salim Etriyanto Arman Farrah Aprilina Fella Krisna Boneta Fivi Mona Bareno Fuji Astuti Febria Hamidah, Nofi Hamzar Suyani Harsita, Wanda Dwi Harza Dipajana Umardi Harza Dipajana Umardi Hayatul Isra Hayatul Isra Hermansyah Aziz Hermansyah Aziz Humaira, H Ilahi, Fitratul Imelda Imelda Imelda Imelda Indrawati - Indrawati Indrawati Indri Ticel Leone Irma Yanti Siregar Irmanida Batubara Isra, Hayatul Jihanul Khaira Jihanul Khaira Mahdivan Syafwan Mai Efdi Matlal Fajri Alif Mega Ulfaningsih Mildawati Mildawati Muhammad Samudra Ilham Mutia Ramadani Narwen Narwen ndrawati - Nindi Rahmi Amelia Nofi Hamidah Nor Ashikin Nor Ashikin Norman Ferdinal Novesar Jamarun Novita Lucia Nurjannah El Firsti Nurul Afifah Rahmiana Zein Raihan Hanif Aulia Refilda Refilda Refilda Refilda Refilda Refilda Refinel - Richi Silvianti Riga Habib Ngestu Rosman, Widuri Safni Safni Salim, Emil Sepriyaldi Silvia Detri Susanti Solfiyeni Solfiyeni Sumaryati Syukur Suryati Suryati Syafrizayanti Syafrizayanti Syukri Syukri Tommi Hermansyah Umiati Loekman Umiati Loekman Upita Septiani Wellia, Diana Vanda Widuri Rosman Y.T. Putri Yani Kasuma Putri Yetria Rilda Yola Tsurayya Putri Yulizar Yusuf Zilfa Zilfa Zulfi Zulfi Zulkarnain Chaidir