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All Journal CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Jurnal Kimia (Journal of Chemistry) JURNAL KIMIA SAINS DAN APLIKASI Jurnal Riset Kimia Al-Kimia Chimica et Natura Acta ALCHEMY Jurnal Penelitian Kimia Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA Akta Kimia Indonesia Jurnal Saintek Lahan Kering JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Abdimas Galuh: Jurnal Pengabdian Kepada Masyarakat BERNAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Jurnal Pengabdian kepada Masyarakat Nusantara Hydrogen: Jurnal Kependidikan Kimia Jurnal Ilmiah Berkala: Sains dan Terapan Kimia Jurnal Akademika Kimia Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Journal of Chemical Science and Application Jurnal Akademika Kimia
Risna Erni Yati Adu
Universitas Timor
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Neuroscience Nursing Public Health Social Sciences Veterinary Other

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SPECTROPHOTOMETRIC DETERMINATION OF BORON IN FOOD PRODUCTS BY ESTER BORATE DISTILLATION INTO CURCUMIN R. E. Y. Adu; R. Roto; A. Kuncaka
Jurnal Kimia (Journal of Chemistry) Vol. 15, No.1, Januari 2021
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JCHEM.2021.v15.i01.p10

Abstract

Spectrophotometric determination of boron in food products by ester borate distillation into curcumin was studied. The sensitivity and selectivity of curcumin method were overcome by generating ester borate at proper temperature, time and pH. Boron was separated as triethyl borate by distillation in a vessel using ethanol solvent and reacted with curcumin. Distillation system reached optimum condition at temperature of 75oC and pH 5-6. Boron-curcumin complex was measured at 555 nm after 10 minutes of reaction. Separation of boron by distillation method complied with validation parameters. The standard curve was linier at concentration range of 1.2-4.8 ppm (R2=0.9995) and had molar extinction value (?) 4.7 x 105 L mol-1 cm-1 for high sensitivity level which is higher than the previous study. Percent recovery was found to be 96.09-104.92 %. Boron content in meatball and tofu products was in the range of 1.406-3.589 and 0.010-1.085 mg/kg. Ester borate distillation into curcumin has been successfully applied to the determination of boron in food products because of its high selectivity and sensitivity.
PEMANFAATAN ABU TONGKOL JAGUNG SEBAGAI ALTERNATIF KATALIS BASA PADA PEMBUATAN BIODIESEL DARI MINYAK JELANTAH Risna Adu
Saintek Lahan Kering Vol 3 No 1 (2020): JSLK JUNI 2020
Publisher : Fakultas Pertanian, Universitas Timor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (222.769 KB) | DOI: 10.32938/slk.v3i1.1017

Abstract

The utilization of corncob ash as an alternative base catalyst source for biodiesel production has been studied to determine the corn cob's ash potential in transesterification proccess from waste cooking oil. Corn cob ash properties was analyzed by AAS and alkalinity test to measured potassium levels and its form. Alkaline solution was obtained by stirring corn cobs ash in methanol for 4 hours. Transesterification of waste cooking oil was carried out by varying ash amount for 5, 10, 15, and 20 g (molar ratio of methanol/oil 6:1 at 60 oC for 2 hours and stirring speed was kept constant); and methanol /oil molar ratio for 3: 1, 6: 1, 9: 1 and 12: 1 (optimum amount of ash). Methyl esters content was determined by GC-MS, while some physical and chemical properties of biodiesel were measured using the ASTM standard method. Potassium content of corncob ash was 38.76% (wt), the potassium might be presence in carbonate form. Optimum condition of biodiesel conversion was reached at the use of 10 gr corn cob ash and methanol/oil molar ratio of 6: 1. GC-MS data showed that biodiesel from waste cooking oil are methyl esters which are dominated by methyl linoleate and methyl palmitate. The quality of biodiesel products (viscosity and density) meets the requirements of biodiesel specifications according to SNI 7182-2015. Corn cobs ash can be used as an alternative basic catalyst source for biodiesel transesterification. On the other side waste cooking oil and corn cobs value can be improved by using them in the transesterification process.
Pemanfaatan Ekstrak Antosianin dari Limbah Kulit Bawang Merah (Allium cepa) sebagai Zat Pemeka (Sensitizer) pada Dye Sensitized Solar Cell (DSSC) Risna Erni Yati Adu; Gebhardus Gelyaman; Marlince Kabosu
ALCHEMY Jurnal Penelitian Kimia Vol 18, No 1 (2022): March
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.18.1.56104.103-111

Abstract

Fabrikasi DSSC dengan menggunakan sensitizer zat warna sintetik yang mahal dan susah diperoleh dapat diatasi dengan memanfaatkan zat warna alami dari limbah biomassa kulit bawang merah. Penelitian tentang ekstraksi antosianin dari limbah kulit bawang merah (Allium cepa) dan pemanfaatannya sebagai zat pemeka (sensitizer) pada Dye Sensitized Solar Cell (DSSC) telah dilakukan dengan tujuan untuk mengetahui karakteristik warna ekstrak antosianin dalam limbah kulit bawang merah dan potensinya sebagai zat pemeka dalam DSSC. Antosianin dalam limbah kulit bawang merah diekstraksi dengan menggunakan pelarut etanol 95% dengan penambahan asam (ET) dan etanol tanpa penambahan asam (ETT). Ekstrak kulit bawang merah dikarakterisasi serapan warna dan gugus fungsinya dengan Spektrofotometer UV-Vis pada panjang gelombang 200 nm – 800 nm dan Fourier Transform Infrared (FTIR) pada bilangan gelombang 4000 cm-1 – 500 cm-1. Selanjutnya DSSC difabrikasi dan efisiensi DSSC ditentukan melalui perhitungan tegangan dan kuat arus yang terukur oleh multimeter. Hasil karakterisasi warna menunjukkan bahwa ekstrak kulit bawang merah baik dengan pelarut etanol terasamkan dan tidak terasamkan memiliki serapan maksimum pada panjang gelombang UV dengan serapan utama pada panjang gelombang 221, 251, 291 dan 366 nm. Spektrum FTIR ekstrak kulit bawang menunjukkan serapan khas gugus fungsi pada molekul antosianin pada rentang bilangan gelombang 3418 cm-1– 3375 cm-1 untuk gugus –OH, 2842 cm-1 – 2959 cm-1 untuk C–H alifatik, 1635 cm-1 – 1668 dan 714 cm-1 masing-masing untuk C=C dan C–H aromatic, 1040 cm-1– 1091 cm-1 untuk C–O–C dan 1198 cm-1– 1122 cm-1 untuk C–O alkohol. Hasil pengujian efisiensi sel menunjukkan bahwa sel DSSC yang difabrikasi menggunakan ekstrak etanol TT memiliki nilai efisiensi yang lebih tinggi yaitu sebesar 0,0491%.The Application of Anthocyanins Extracts from Red Onion Peel  Waste (Allium cepa) as a Sensitizer in Dye-Sensitized Solar Cell (DSSC). DSSC fabrication using synthetic dye sensitizers which are expensive and difficult to obtain can be overcome by utilizing natural dyes from onion peel. Anthocyanin extraction from red onion peel (Allium cepa) and its use as a sensitizer in dye-sensitized solar cells (DSSC) has been investigated. The purpose of this study was to determine the color characteristics of anthocyanin extract in onion peel waste and its potential as a sensitizer. Anthocyanin in onion peel waste was extracted using 95% ethanol as a solvent with acid (ET) and ethanol without acid (ETT). The color absorption and functional groups of onion peel extract were characterized using UV-Vis spectrophotometer at 200 nm – 800 nm wavelength and Fourier Transform Infrared (FTIR) at wavenumber of 4000 cm-1 – 500 cm-1. Furthermore, DSSC was fabricated, and an efficiency value was achieved by calculating the voltage and current measured by the multimeter. Onion peel extract has maximum absorption in acidified and unacidified ethanol at UV wavelengths, with the main absorption at 221, 251, 291, and 366 nm. The FTIR spectrum of onion peel extract shows typical absorption of functional groups in anthocyanin at wavenumbers of 3418 cm-1 – 3375 cm-1 for the –OH group, 2842 cm-1– 2959 cm-1 for aliphatic CH, 1635 cm-1–1668 cm-1, and 714 cm-1 for C=C and C–H aromatics, respectively. The absorption band at 1040 cm-1– 1091 cm-1 and 1198 cm-1 – 1122 cm-1 correspond to C–O–C and C–O alcohol. DSSC cells fabricated using unacidified ethanol extract have the highest efficiency of 0.0491%.
PENGUATAN PERILAKU UNTUK PENCEGAHAN PENULARAN PENYAKIT COVID-19 PADA MASYARAKAT DI PASAR EBAN KEFAMENANU Ite Morina Yostianti Tnunay; Florian Mayesti Prima Remba Makin; I Gede Arya Wiguna; Matius Stefanus Batu; Risna Erniyati Adu; Meri Helsiana Mata; Wilda Lumban Tobing; Kamaluddin Kamaluddin
Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Vol 3, No 2 (2021)
Publisher : Fakultas Teknik Universitas Diponegoro

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

Abstract

Masih rendahnya kesadaran akan bahaya virus Corona menyebabkan banyak masyarakat tidak menjalankan protokol kesehatan secara benar terutama di tempat ramai misalnya di Pasar Eban. Akibatnya peluang penyebaran virus Corona semakin tinggi. Oleh karena itu, perlu dilakukan kembali penguatan perilaku untuk mencegah penularan penyakit Covid-19 kepada masyarakat di Pasar Eban Kefamenanu. Bentuk Kegiatan Pengabdian yang dilakukan adalah pembagian masker dan edukasi mengenai dampak penyakit Covid-19 kepada pedagang dan pengunjung Pasar Eban Kefamenanu. Hasil dari kegiatan ini adalah masyarakat dapat melakukan protokol kesehatan secara sadar dan benar yaitu melalui 3M: memakai masker, menjaga jarak dan menghindari kerumunan, serta mencuci tangan pakai sabun. 
Identification Chemical Compositions of Lemongrass Plant (Cymbopogon nardus L.) Dawan Tribe, Oenenu Village, North Central Timor Regency Noviana Obenu; Eduardus Edi; Risna E. Adu
Jurnal Akademika Kimia Vol. 10 No. 2 (2021)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.673 KB) | DOI: 10.22487/j24775185.2021.v10.i2.pp93-97

Abstract

Lemongrass (Cymbopogon nardus L.) is a local natural resource used by the Dawan tribe as an alternative for mosquito repellent. The utilization of these plants cannot be separated from the content of compounds found in these plants. Therefore, it is necessary to analyze the content of bioactive compounds from lemongrass (Cymbopogon nardus L.). This research method includes sample preparation, isolation and identification of compounds, and antioxidant activity analysis. The results of this study that there were three main components of citronella oil, namely geraniol, citronellol, and citronellal, with a higher percentage of geraniol, namely 18.82%. The compounds contained in lemongrass oil have a weak antioxidant activity with IC50 681.48 mg/mL.
A Simple Analyte Volatilization in Polytetrafluoroethylene (PTFE) Vessel for Spectrophotometric Determination of Boron Risna E. Y. Adu; Roto Roto; Agus Kuncaka
Jurnal Akademika Kimia Vol. 10 No. 2 (2021)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (267.052 KB) | DOI: 10.22487/j24775185.2021.v10.i2.pp98-104

Abstract

A simple analyte separation through an in-situ volatilization system in a polytetrafluoroethylene (PTFE) container was carried out for boric acid analysis in a food product by spectrophotometry. Separation was conducted in two teflon containers divided into the reagents compartment (outer vessel) and sample compartment (inner vessel). System optimization was done by varying the curcumin content and ethanol: water ratio. The optimum condition of the volatilization system was achieved at a curcumin concentration of 0.1% and ethanol: water ratio of 3:1. LOD and LOQ measurements, respectively, gave a value of 0.0413 mg/L and 0.1088 mg/L. The established method was used to determine boric acid content in sausage products by UV-Vis Spectrophotometry at 555 nm. The boric acid concentration in food samples was found to be 0.913-3.518 mg/kg. The separating method through in-situ volatilization systems in a polytetrafluoroethylene (PTFE) container can be used for boric acid analysis in food samples.
PEMBENTUKAN ESTER BORAT TERKATALISIS ASAM UNTUK ANALISIS BORON SECARA SPEKTROFOTOMETRI R. E. Y. Adu; R. Roto; A. Kuncaka
Jurnal Kimia (Journal of Chemistry) Vol. 16, No.2, Juli 2022
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JCHEM.2022.v16.i02.p08

Abstract

Pembentukan ester borat menggunakan katalis asam pada penentuan boron secara spektrofotometri telah diteliti untuk meningkatkan sensitivitas metode analisis boron melaui optimasi jenis dan konsentrasi katalis asam. Boron dipisahkan dari matriks melalui reaksi esterifikasi dengan alkohol dan dehidrasi ester borat ke dalam kurkumin yang dilanjutkan dengan penentuan secara spektrofotometri pada ? 555 nm. Pengaruh jenis dan konsentrasi katalis asam terhadap laju esterifikasi asam borat diamati dengan menggunakan asam asetat, asam format, asam fosfat, asam sulfat dan asam klorida dengan konsentrasi 2,5; 4,5; 6,5; 8,5 dan 10,5 %. Kondisi optimum metode divalidasi untuk digunakan dalam analisis boron dan senyawa turunannya yang terdapat dalam sampel krupuk. Serapan kompleks boron-kurkumin maksimum pada penggunaan katalis H2SO4 dengan konsentrasi 2,5%. Analisis boron menggunakan spektrofotometri UV-Vis melalui distilasi ester borat memberikan persen perolehan kembali yang baik pada rentang 99,98-104,62% dengan nilai LOD dan LOQ secara berturut-turut sebesar 0,316 dan 1,056 mg L-1. Metode ini memiliki sensitivitas yang tinggi dengan nilai absorptivitas molar sebesar 4,7x105 Lmol-1cm-1 dan keterulangan yang dapat diterima yaitu ? 2%. Konsentrasi boron dalam sampel krupuk berada pada rentang 2,936-4,12 mgkg-1. Kata kunci: boron, distilasi, ester borat, katalis asam, spektrofotometri. ABSTRACT The formation of borate ester catalyzed by acid for spectrophotometric analysis of boron was investigated. It was conducted to improve the sensitivity of the boron analysis method by optimizing the type and concentration of acid catalyst that can increase the quantity of esterified boric acid. Boron was separated from the sample matrices by dissolving the boric acid in alcohols, then dehydrated into curcumin followed by spectrophotometric determination at ? 555 nm. The influence of the type and concentration of acid catalyst against the esterification rate was observed by using acetic acid, formic acid, phosphoric acid, sulfuric acid, and hydrochloric acid with a concentration of 2.5; 4.5; 6.5; 8.5, and 10.5%. Method validation was carried out under the optimal conditions and used to measure boron and its derivatives in the crackers sample. Maximum absorbance of the boron-curcumin complex was obtained by using an H2SO4 catalyst at the concentration of 2.5%. Spectrophotometric analysis of boron through borate ester distillation gave a good recovery in the range of 99.98-104.62% and acceptable repeatability of ? 2%. The limit of detection and limit of quantification was found to be 0.316 and 1.056 mg L-1, respectively. This method has a high sensitivity level with a molar absorptivity value of 4.7x105 Lmol-1cm-1. Boron content in the cracker sample ranged from 2.936 to 4.912 mgkg-1. Keywords: acid catalyst, boron, borate ester, distillation, spectrophotometry.
Preparation of Indigo Paste for Natural Dyeing of Timor Woven Fabric in Amol Village, North Central Timor Regency Risna Erni Yati Adu; Marselina Theresia Djue Tea; Gebhardus Djugian Gelyaman; Jefry Presson
Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA Vol 6, No 2 (2022): Vol 6, No 2 (2022)
Publisher : Yogyakarta State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.584 KB) | DOI: 10.21831/jpmmp.v6i2.50513

Abstract

The lack of knowledge and skills of the weaver community in Amol Village, North Central Timor Regency to prepare natural dye from natural resources that are difficult to be found in dry season is the main reason to conduct this service activity. This training was aimed to improve the knowledge and skills of the weaver group and providing them indigo paste as a natural color stock that can be stored and used during dry season. Service activities were carried out through 2 steps, namely counseling and training, which begins with a demonstration by service team and then continues with independent practice while being accompanied by the team. The knowledge of the weaver group to extract natural dyes from natural resources has been improved, as evidenced by the evaluation results. Members of the weaver group became more skilled in preparing indigo paste from Indigofera tinctoria leaves. At the end of the activity, indigo paste products were obtained which were applied to Timor woven fabric.
PELATIHAN PEMBUATAN TEMPE TURIS (Cajanus Cajan L) BAGI MASYARAKAT KELOMPOK TANI SEHATI DESA TUBLOPO, KABUPATEN TIMOR TENGAH UTARA Risna Erni Yati Adu; Yuni Sine; Emilia Juliyanti Bria; Elisabeth Korbafo; Hermina Manlea; Dicky Frengky Hanas; Lukas Pardosi
BERNAS: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 3 (2022)
Publisher : Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.022 KB) | DOI: 10.31949/jb.v3i3.2511

Abstract

The training on tempeh fermentation from pigeon pea was carried out by a lecturer team from Timor University to the people of Tublopo Village (Sehati Farmer Group). Tublopo Village has one of the natural resources that potentially to be developed, namely Pigeon pea. The lack of knowledge and skills of the local community in processing the abundant pigeon pea is the reason for conducting this activity. Training on pigeon pea processing into tempeh can improve the selling value of the product and produce products with new innovations that have better quality. The used method in this service activity is in the form of counseling and the practice of making pigeon pea tempeh. At the counseling stage, the service team described the employed materials, tools and the steps for tempeh fermentation, then continued with a demonstration of making tempe according to the described stages. The main product from this service is pigeon pea tempeh. In addition to tempe products, members of the Sehati Farmer Group have been equipped with the knowledge and skills to produce tempe independently.
PENERAPAN EDIBLE COATING BERBAHAN GEL ALOE VERA UNTUK MEMINIMALISIR KERUSAKAN BUAH TOMAT DI KELOMPOK TANI OEMANAS, DESA NIAN, KABUPATEN TTU Marselina Theresia Djue Tea; Risna Erni Yati Adu
Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Vol 4, No 4 (2022)
Publisher : Fakultas Teknik Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/pasopati.2022.16236

Abstract

Produksi buah tomat Kelompok Tani Oemanas di Desa Nian selama ini cukup tinggi waktu panen, akan tetapi teknik pengolahan dan pengawetan pasca panen masih sangat terbatas. Oleh karena itu perlu dilakukan tindakan pengendalian pematangan buah tomat melalui pelapisan menggunakan teknik coating berbasis bahan alam yang dapat dimakan (Edible coating/EC) untuk meminimalisir kerusakan buah tomat pasca panen. Beberapa metode yang diterapkan dalam kegiatan pengenalan dan penerapan edible coating dalam mengendalikan pematangan buah tomat yaitu melalui observasi, persiapan alat dan bahan, sosialisasi yang dilakukan melalui ceramah dan diskusi bersama, pembuatan dan penerapan edible coating yang dilakukan melalui demonstrasi tim pengabdian dan praktik secara mandiri oleh peserta sambil didampingi oleh tim, kemudian dilanjutkan dengan monitoring, evaluasi dan pelaporan. Hasil kegiatan menunjukkan adanya peningkatan pengetahuan dan keterampilan kelompok tani Oemanas dalam melapisi buah tomat hasil panen dengan edible coating berbasis gel Aloe vera.Kata kunci : edible coating, buah tomat, aloe vera, Nian
Co-Authors A. Kuncaka A. Kuncaka Agus Kuncaka Agus Kuncaka Amsikan, Apriani Azor Yulianus Tefa Benu, Didi Benu, Didi Prasetyo Bernadina Metboki Bria, Deseriana Christanti, Cindy Claudia Edi, Eduardus Eduardus Yosef Neonbeni Eka Maria Sanit Emilia Juliyanti Bria Fay, Angela Desy Putry Florian Mayesti Prima Remba Makin Fransiskus Yulius Dhewa Kadju Gelyaman, Gebhardus Djugian Hanas, Dicky Hanas, Dicky Frengky Heri Suseno Hermina Manlea Jefry Presson Jefry Presson Jefry Presson jefry Presson Kamaluddin Kamaluddin Kamaluddin Kefi, Felisitas Kia, Kristoforus Wilson Knaofmone, Angelina Kolo, Maria Magdalena Korbafo, Elisabeth Loe, Delviana Erwita Lourenco Pereira Soares Lukas Pardosi Makin, Florian M. P. R. Manikin, Gerosa Risa Vianey Maria Lilita Guterres Maria Magdalena Kollo Marlince Kabosu Mata, Meri Helsiana Matius Stefanus Batu Mere, Janrigo Klaumegio N. M. Obenu Natalia Desy Djata Ndua Nensiana Kono Foni, Elfrida Neonbeni, Eduardus Yosef Nugraha K. F. Dethan Oki, Emirensiana R. Roto R. Roto Regina Seran Roto Roto Roto roto Silab, Maria Desi Sipayung, Boanerges Putra Talan, Veronika Sofia Jaquelin Tea, Marselina Theresia Djue Tnunay, Ite Morina Yostianti tnunay, ite morina yostianti Wiguna, Gede Arya Wilda Lumban Tobing Yakobus Pffeferius Edvend Saba Agu Yohana Ivana Kedang Yuni Sine Yuni Sine Yunita Bouk