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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Indonesian Journal of Pharmaceutical Science and Technology JURNAL ISTEK Elkawnie Walisongo Journal of Chemistry Jurnal Kartika Kimia JISIP: Jurnal Ilmu Sosial dan Pendidikan Rayah Al Islam : Jurnal Ilmu Islam Jumat Pendidikan: Jurnal Pengabdian Masyarakat Sivitas : Jurnal Pengabdian dan Pemberdayaan Masyarakat Asian Journal of Health and Applied Sciences Jurnal Ilmiah Mahasiswa Ekonomi Syariah (JAMMIAH) Sinomika Journal: Publikasi Ilmiah Bidang Ekonomi dan Akuntansi Journal of Health and Nutrition Research Journal of Community Empowerment and Innovation Helium: Journal of Science and Applied Chemistry Gunung Djati Conference Series Abdi Samulang : Jurnal Pengabdian Kepada Masyarakat JMEB: Jurnal Manajemen Bisnis & Ekonomi Eks-Accuracy : Jurnal Ilmiah Akuntansi dan Keuangan al Kimiya : Jurnal Ilmu Kimia dan Terapan Bhumiputra: Jurnal Penelitian dan Pengabdian Masyarakat Global ISTEK
Nunung Kurniasih, Nunung
UIN Sunan Gunung Djati Bandung
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Application of Chitosan from Crab Shell Waste (Portunus pelagicus) as a Preservative for Muli Bananas (Musa acuminata L) Yusmargana, Fuji Astuti; Kurniasih, Nunung; Junitasari, Assyifa
ISTEK Vol. 14 No. 2 (2025)
Publisher : Fakultas Sains dan Teknologi UIN Sunan Gunung Djati Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15575/istek.v14i2.2396

Abstract

Crab shell is one of the wastes generated from the marine product processing industry. However, the utilization is still very low, especially in Cirebon, it is only used as animal feed and even most of it is waste that also pollutes the environment. One of the alternatives for processing crab shells is used as chitosan because the crab shells are rich in chitin. Chitosan is a chitin derivative compound resulting from the deacetylation process. Chitosan can be called a biopolymer that contains the most nitrogen in nature and also has anti-bacterial, non-toxic, and biodegradable properties because this is why chitosan is in great demand in the industry. Chitosan has a very diverse potential such as in the environmental, pharmaceutical and food fields, one of which has the potential to be a safe preservative in food. This study aims to utilize crab shell waste into chitosan as a preservative for Muli bananas. This research is an experimental study using a completely design with six stages including demineralization, deproteination, deacetylation, manufacture of coating solutions with various concentrations (0%, 1%, 1.5%, 2% and 2.5%), coating process and testing. physical. The parameters measured were the degree of deacetylation, the effect of chitosan concentration and physical tests (discoloration). The results showed that the degree of deacetylation of the chitosan obtained was 95.9825%. From the results of the physical test, it was found that the addition of chitosan with concentrations of 1%, 1.5%, 2% and 2.5% in the coating process resulted in the greater concentration of chitosan being added, the longer the ripening process in bananas and causes bananas peels are not easy to brown.
Innovation Eco Enzyme Based on Orange Peel Waste (Citrus Sinensis L.) and Citrus limon L. Burm in Making Environmentally Friendly Halal Detergent Lisdiana, Linda; Windayani, Neneng; Kurniasih, Nunung; Farida, Ida
Jurnal Kartika Kimia Vol 8 No 2 (2025): Jurnal Kartika Kimia
Publisher : Department of Chemistry, Faculty of Sciences and Informatics, University of Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jkk.v8i2.934

Abstract

The dual challenge of environmental degradation and the global demand for halal-certified products highlights the urgent need for sustainable and Sharia-compliant innovations in household cleaning agents. This study addresses the specific problem of formulating a detergent that is both environmentally friendly and halal by utilizing fermented orange peel waste (Citrus sinensis (L.)) and Citrus limon(L.) Burm. f to produce eco enzymes. Employing an experimental quantitative approach, the research investigates the production, formulation, and performance evaluation of eco enzyme-based detergents. Key tests included fermentation kinetics, pH analysis, organoleptic properties, and compliance with the Indonesian National Standard (SNI) for detergent quality specifically assessing cleaning efficacy, pH balance, foam stability, and user acceptability. The resulting eco enzyme exhibited a pH of 3 and a characteristic citrus aroma, while the formulated detergent demonstrated effective cleaning power and met all SNI criteria. This research not only offers a practical solution for reducing reliance on synthetic surfactants but also contributes to the growing body of halal green chemistry.
Suruhan (Peperomia pellucida L. Kunth) and Senggani (Melastoma malabathricum L.) Leaves as Natural Antioxidant Food Additive Kurniasih, Nunung; Rohmatulloh, Yusuf; Pratiwi, Citra Dewi; Muttaqi, Putri Imarotul; B Mohamad Taib, Mohamad Nurul Azmi
Elkawnie Vol. 11 No. 2 (2025)
Publisher : Faculty of Science and Technology Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v11i2.26503

Abstract

Abstract: Food additives are components that affect the nature and/or shape of food. One of them is antioxidants added to food products that contain oil to prevent oxidation that causes damage to food ingredients characterized by a rancid aroma. Suruhan (Peperomia pellucida (L. Kunth)) and Senggani (Melastoma malabathricum L.) leaves are used as natural antioxidants to prevent such damage. This study aims to determine the class of compounds in both plant extracts, their antioxidant activity, and the effect of adding these extracts to bulk cooking oil. The extraction of Suruhan and Senggani leaves is carried out using maceration with ethanol. In phytochemical tests, both Senggani and Suruhan leaf extracts showed positive results in containing flavonoids, tannins, phenolics, and saponins. An antioxidant activity test using the DPPH method (2,2-diphenyl-1-picrylhydrazyl) measured absorption at a maximum wavelength of 518 nm and compared it with antioxidant synthesis TBHQ (tert-butyl hydroquinone). The results showed that Suruhan and Senggani leaves had moderate antioxidant activity with IC50 values of 131.5575 and 119.0362 ppm, respectively. The two extracts with the highest inhibitory value of 38.3657% were then applied to bulk cooking oil, which was heated at 60°C and 180°C and compared to the addition of TBHQ to bulk cooking oil. The results showed that the natural antioxidants of Suruhan and Senggani leaf extracts could inhibit damage to bulk cooking oil during the heating process by reducing the peroxide number and free fatty acid levels in bulk cooking oil. Abstrak: Bahan tambahan pangan merupakan komponen yang ditambahkan untuk mempengaruhi sifat dan atau bentuk suatu bahan pangan. Salah satunya adalah antioksidan yang ditambahkan pada produk pangan yang mengandung minyak dengan tujuan mencegah oksidasi penyebab rusaknya bahan pangan yang ditandai dengan aroma tengik. Daun suruhan (Peperomia pellucida (L.) Kunth) dan senggani (Melastoma malabathricum L.) digunakan sebagai antioksidan alami dalam mencegah kerusakan tersebut. Penelitian ini bertujuan untuk mengetahui golongan senyawa yang terkandung dalam kedua ekstrak tanaman, aktivitas antioksidan, dan pengaruh penambahan ekstrak tersebut pada minyak goreng curah. Ekstraksi daun suruhan dan senggani dilakukan dengan metode maserasi menggunakan etanol. Pada uji fitokimia, baik ekstrak daun senggani maupun suruhan menunjukkan hasil positif mengandung flavonoid, tanin, fenolik, dan saponin. Dan hanya daun suruhan yang mengandung steroid. Uji aktivitas antioksidan menggunakan metode DPPH (2,2-diphenyl-1-picrylhydrazil) diukur serapan pada panjang gelombang maksimum 518 nm dan dibandingkan dengan antioksidan sintesis TBHQ (tert-butyl hydroquinon). Hasil penelitian menunjukkan bahwa daun suruhan dan senggani memiliki aktivitas antioksidan yang sedang dengan nilai IC50 berturut-turut sebesar 131,5575 dan 119,0362 ppm. Kedua ekstrak dengan nilai inhibisi tertinggi yaitu 38,3657% selanjutnya diaplikasikan pada minyak goreng curah yang dilakukan pemanasan pada suhu 60°C dan 180°C serta dibandingkan dengan adanya penambahan TBHQ pada minyak goreng curah. Hasil penelitian menunjukkan bahwa antioksidan alami ekstrak daun suruhan dan senggani dapat menghambat kerusakan pada minyak goreng curah selama proses pemanasan berlangsung dengan menurunkan bilangan peroksida dan kadar asam lemak bebas pada minyak goreng curah.
Co-Authors Abshar Fathur Rochman N Achmad Junaedi Sitika Adinda, Meisya Adzkya Al Qudsiyyah Burhan Agus Suyadi Raharusun Ahmad Syaefa Fadilah Ahmadiah, Didih Aisha, Lathifa Nur Aisyah Zirconia Aji Nuryakin, Rahmat Alam, Rizki Nur Alifia Salsabila, Reyhan Putri Annisa, Akke Azhar Apriani, Triana Aryanie, Novia Asep Supriadin Asep Supriadin, Asep Astuty, Fuji B Mohamad Taib, Mohamad Nurul Azmi Chatarina Umbul Wahyuni Chimayah, Mihlatal Cucu Zenab Subarkah Dadah, Dadah Desi Harneti Putri Huspa Dewi Siti Aisah DIANA ALFARIZQI Diana Widiastuti Dodo Widarda Ekki Kurniawan Evi Purwaningsih Fajar, Mohamad Farah Dinna Fikriaini, Amalia Fitri Ayu Novita Sari Gunariah, Frilla Gunawan, Mutiara Sani Gussevi, Sofia Hana Nur Hanifa Hersa Milawati Hisyam, Dhaffi Muhammad Ida Farida Imanda Nurhaliza, Fadia Fadia Indah Nur Fadhilah Itsna Nurhaliza Junitasari, Assyifa Karyawati, Lilis Khairunnisa, Salsabila Lisdiana, Linda Manfaati, Rintis Milawati, Hersa Mimin Kusmiyati, Mimin Mohamad Fajar Muhamad Fauzi Muhlas Muhlas Muttaqi, Putri Imarotul Nisrina Dhia Pinasti Nunik Rahmawati Rahman Nur, Saifudin Nyimas Shoffah Shofiyatus Salamah Pratiwi, Citra Dewi Rahayu Purnamaningsih, Ine Rahman, Rosita Rahmawati Nuraeni Rahmawati, Emma Rahmawati Riska Puspita Sari Riza Wafdan Rizky Abdulah Rohmatulloh, Yusuf Sigit Adi Nugraha, Mohammad Siti Nur Amelia Siti Rahayu Suhada, Wiwin Supendi, Dede Tina Dewi Rosahdi, Tina Dewi Unang Supratman Verra Octaviani Vina Amalia, Vina Wahyudin Darmalaksana Widadi, Sri Yekti Windayani, Neneng Wulida Ullya Adzinta Yeni Huriani Yudianto, Yosep Yulia Sukmawardani, Yulia Yusmargana, Fuji Astuti Yusuf Rohmatulloh