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All Journal Reaktor Jurnal Sains Materi Indonesia Agrointek Jurnal Pendidikan dan Pemberdayaan Masyarakat Jurnal Kimia dan Kemasan JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Jurnal Kimia Riset Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Indonesian Journal of Applied Research (IJAR) Jurnal Kimia dan Kemasan Jurnal Sylva Scienteae
Riska Surya Ningrum
Research Center For Biomass And Bioproduct, National Research And Innovation Agency (NRIA), Jalan Raya Bogor Km 46, Cibinong, West Java 16911, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Energy Environmental Science Health Professions Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

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Formulation of Liquid Hand Soap Made From Neem Seed Oil and Lemongrass Essential Oil Fina Uzwatania; Riska Surya Ningrum; Sri Resti O
Indonesian Journal of Applied Research (IJAR) Vol. 1 No. 3 (2020): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v1i3.79

Abstract

The COVID-19 outbreak has overly emphasised the importance of handwashing with soap to reduce the spread of the virus. This study was conducted to formulate a liquid hand soap with neem oil and lemongrass essential oil as an natural antibacterial component. Three different concentrations of neem oil 5%; 10% and 15% and three different concentration of lemongrass essential oil (0.2%; 0.4%;0.6%) were formulated as liquid soap using coconut oil, castor oil and neem oil as its soap bases. The natural liquid soap was made by saponification reaction between oils and potassium hydroxide. The soap was evaluated for its pH value, density, foam stability, insoluble in alcohol content, free fatty acid and antibacterial activity. The results showed that the colour of the liquid soap was transparent with yellowish colored and had distinctive smell of neem oil. The pH values of the different formulated liquid hand soaps are within the accepted pH range of 4 - 10. The specific gravity was 1,083 – 1,088 g/ml. The foam stability range was 25.35% - 78.38%, respectively. The insoluble in alcohol content range were 0.14 – 0.4. The free caustic alkali range was 0.12 – 0.47. The liquid hand soap can inhibit the growth of Staphylococcus aureus. The inhibition zone diameter of liquid hand soap was 1.98- 2.61 cm. It was therefore proven that neem oil and lemongrass essensial oil is effective as an antibacterial component in the formulation of liquid hand soap.
Preparation and Antifungal Activities of Chitosan from Apple-Snail (Pila Ampullacea) Shells as Preserving Agent for Postharvest Podang Mango (Mangifera Indica L.) Cv Podang Riska Surya Ningrum; Aisyah Ramadani; Reny Rosalina; Desy Yustiyani; Rio Altha Reyzando
Indonesian Journal of Applied Research (IJAR) Vol. 2 No. 2 (2021): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v2i2.120

Abstract

Podang mango, an endemic mango from Kediri, has a short post-harvest shelf life that accelerates by physiological factors and pathogenic fungal contamination. Chitosan reported as an active compound for coating. The apple-snail was reported to contain chitosan in its shell. The purposes of this study are to synthesis chitosan from Pila ampullacea, examine anti-fungal activities to Fusarium oxysporum and Aspergillus ochraceus, and verify the effect of chitosan coating on shelf life and quality of Podang mango. The effect of chitosan coating on fruit quality was analyzed using three treatments which were negative control, chitosan, and chitosan-gelatin with 3 replications. The parameters measured were color, texture, aroma, water content, vitamin C, and weight loss. Results showed that chitosan synthesized from P. ampullacea had 53.56 degrees of deacetylation. Antifungal activity test of chitosan 2% had the highest inhibitory activity against F.oxysporum and A.ochraceus growth with 14.46 mm and 10.33 mm inhibition zone. Coating with chitosan statistically affected fruit quality for 14 days of storage (sig <0.05). Chitosan-gelatin coating is the best treatment in reducing weight loss (8.97%), maintain aroma (sweet fragrance), texture (soft), water content (84%), and vitamin C (0.182%), while the color (reddish yellow) was more influenced by Chitosan coating. Chitosan coated with gelatin is recommended for application on Podang mangoes.
KARAKTERISASI EDIBLE FILM DARI PATI SAGU ALAMI DAN TERMODIFIKASI Riska Surya Ningrum; Dewi Sondari; Deni Purnomo; Putri Amanda; Dian Burhani; Fadia Idzni Rodhibilah
Jurnal Kimia dan Kemasan Vol. 43 No. 2 Oktober 2021
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v43i2.6963

Abstract

Edible film dibuat dari pati sagu alami dan pati sagu termodifikasi. Pati sagu termodifikasi merupakan pati sagu yang telah dipresipitasi (diendapkan) dengan pelarut etanol dengan variasi waktu presipitasi (1, 2, 3, 4, dan 5 jam). Karakterisasi edible film meliputi analisis gugus fungsi menggunakan FTIR, kadar air, kelarutan dalam air, sudut kontak, water vapor permeability (WVP), ketebalan, dan uji mekanik. Hasil menunjukkan bahwa proses modifikasi pati sagu yang paling optimum adalah pada waktu presipitasi 2 jam karena ketika diaplikasikan untuk pembuatan edible film, mampu menghasilkan edible film (sampel E2f) yang memiliki sudut kontak dan kuat tarik tertinggi tetapi kadar air, kelarutan dalam air, WVP, dan persen elongasinya terendah dibandingkan sampel yang lain.In this study, edible film was obtained from native and modified sago starch. Modified sago starch is the sago that has been precipitated with ethanol with variation time of precipitation (1, 2, 3, 4, and 5 hours). Edible films were characterized by functional groups using FTIR, moisture content, water solubility, contact angle, water vapor permeability (WVP), thickness, and also mechanical properties. The results show that the optimum modification process of sago starch is on the 2 hours precipitation, because when that sago is applied to produce the edible film, it is able to obtain the edible film (E2f) that has the best properties, there are highest of contact angle and tensile strength while the moisture content, water solubility, WVP, and elongation are the lowest than others.  
PROPERTIES OF EDIBLE FILM FROM MODIFIED SAGO STARCH PRECIPITATED BY BUTANOL Riska Surya Ningrum; Dewi Sondari; Putri Amanda; Bernadeta Ayu Widyaningrum; Dian Burhani; Fazhar Akbar; Yulianti Sampora
Jurnal Sains Materi Indonesia Vol 21, No 4: JULY 2020
Publisher : Center for Science & Technology of Advanced Materials - National Nuclear Energy Agency

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17146/jsmi.2020.21.4.6022

Abstract

ROPERTIES OF EDIBLE FILM FROM MODIFIED SAGO STARCH PRECIPITATED BY BUTANOL. The edible film is a thin layer that can be used as food packaging and safe for consumption. Starch is a material that can be used as an edible film because it is biodegradable, non-toxic, able to form a strong and transparent film. In this research, sago starch has been precipitated using butanol for 1, 2, 3, 4, and 5 hours. Precipitated sago is reacted with 3% glycerol and then formed into a film by printing it on a petri dish. Characterizations of edible films are FTIR, contact angle, water solubility, swelling power, WVTR, and mechanical properties (thickness, tensile strength, and elongation). Edible film (B2) has the best mechanical properties, that is high hydrophobicity (contact angle is 60,351 degree), tensile strength (6,8843 N/mm2), and elongation (49,5081 %), also low water solubility (0,3352 %), moisture content (18,6005 %), and WVTR (0,02986 g s-1 m-2).
AUTOCLAVE-ASSISTED DEACETYLATION: A RAPID METHOD TO RECYCLING CIGARETTE BUTTS TO CELLULOSE Putri Amanda; Anisyah Putri; Nanang Masruchin; Wida Banar Kusumaningrum; Riska Surya Ningrum; Ismadi Ismadi
Jurnal Sains Materi Indonesia Vol 22, No 1: OCTOBER 2020
Publisher : Center for Science & Technology of Advanced Materials - National Nuclear Energy Agency

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17146/jsmi.2020.22.1.6066

Abstract

AUTOCLAVE-ASSISTED DEACETYLATION: A RAPID METHOD TO RECYCLINGCIGARETTE BUTTS INTO CELLULOSE. Cellulose acetate (CA)-based materials, like cigarette butts (CBs), become one of the most com-mon types of litter in the world. The toxic substances that are contained make this waste carry a hazardous risk for the environment and living organisms. Herein we report a rapid method for recycling cigarettes butts into more environmen-tally material. Cellulose was fabricated by deacetylation of cigarette butts with NaOH solution at various times 15, 30, 45, and 60 minutes in autoclave. Cellulose was optimized by a degree of deacetylation (DD%) and was further charac-terized by FTIR, SEM, TGA, and DSC analysis. The DD% and FTIR results confirmed the complete conversion of cellu-lose acetate from cigarette butts to cellulose within 15 minutes. Cellulose morphology under SEM showed the surface became rougher and textured after autoclave treatment. The results of autoclave-assisted deacetylation are comparable with the conventional deacetylation. Our rapid method offers substantially reduced deacetylation from 24 hours to just 15 minutes. This study has shown that the new and straightforward method for deacetylation cellulose acetate and it is potential as an alternative method for recycling cigarette butts waste in the future.
Biofilm Based on Modified Sago Starch: Preparation and Characterization Dewi Sondari; Faizatul Falah; Riska Suryaningrum; Fahriya Puspita Sari; Athanasia Amanda Septefani; Witta Kartika Restu; Yulianti Sampora
Reaktor Volume 19 No. 3 September 2019
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.07 KB) | DOI: 10.14710/reaktor.19.3.125-130

Abstract

Biofilms made from modified sago starch to improve the mechanical and physical properties have been studied.  This study aimed to prepare and characterize biofilms from sago starch and modified sago (acetylation, oxidation, cross-link and precipitation). Modified of sago starch was prepared by some methods: precipitation using ethanol as solvent, acetylation modified of sago starch using acetic anhydride, oxidation modification using hydrogen peroxide and cross-link modification using sodium acetate. Biofilms were made from modified sago using glycerol with a concentration of 1.0% weight, where glycerol acts as a plasticizer to impart the thermoplasticity of the starch film. Biofilm made from native sago was then compared to biofilm from modified sago starch. The effects of modified sago starch to the biofilm were measured on its moisture contents, contact angle value, mechanical properties such as elongation and tensile strength. The chemical structures were evaluated by Fourier-transform infrared spectroscopy (FTIR) and morphology of biofilm were measured by Scanning Electron Microscope (SEM). The optimum condition of modified sago starch used in biofilm in this study is by acetylation. The result show that modified acetylation of sago starch can improve the properties of biofilm Keywords: biofilms, sago, acetylation, oxidation, cross link, SEM, FTIR
Kadar Vitamin C Buah Tomat (Lycopersicum esculentum Mill) Tiap Fase Kematangan Berdasar Hari Setelah Tanam Lega Dwi Asta Sari; Evi Kurniawati; Riska Surya Ningrum; Aisyah Hadi Ramadani
JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Vol. 8 No. 1 (2021): JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jfiki.v8i12021.74-82

Abstract

Pendahuluan: Tomat (Lycopersicon esculentum Mill.) mengandung beragam vitamin dan mineral yang bermanfaat untuk meningkatkan sistem imun tubuh manusia. Vitamin C merupakan salah satu antioksidan yang berharga dalam buah ini. Kandungan vitamin C pada buah tomat segar secara dinamis dipengaruhi oleh faktor fisiologis selama fase pertumbuhannya. Tujuan: Penelitian ini bertujuan mengevaluasi profil kadar vitamin C pada tiap fase kematangan buah yang diukur berdasar hari setelah tanam sebagai acuan waktu panen yang tepat untuk mendaptkan kadar vitamin C yang optimal. Metode: Evaluasi vitamin C dilakukan secara kualitatif menggunakan reagen KMnO4, FeCl3, dan AgNO3, sedangkan nilai kuantitatif diukur dengan metode titrasi iodimetri untuk tiga replikasi. Buah tomat segar sebanyak 100 g digunakan sebagai sampel, untuk tiap fase kematangan dipanen pada hari ke 45 dengan interval 3 hari hingga 72 hari setelah tanam. Hasil: Uji kualitatif mengindikasikan keberadaan vitamin C pada tiap sampel penelitian. Hasil uji kuantiatif menunjukkan bahwa kadar vitamin C mulai meningkat pada 45 hingga 63 hari setelah tanam, kemudian menurun hingga 72 hari setelah tanam. Sampel tomat yang diambil pada 63 hari setelah tanam mengandung vitamin C tertinggi sebesar 21,29 mg/100g. Fluktuasi vitamin C pada tomat segar dipengaruhi oleh tingkat kematangan buah dan faktor lain seperti iklim dan kondisi lingkungan selama masa pertumbuhan buah. Kesimpulan: Vitamin C buah tomat segar mencapai kadar optimum merespon proses pematangan dan kondisi iklim selama masa pertumbuhannya. Untuk mendapatkan asupan vitamin C terbaik dari konsumsi buah tomat segar, direkomendasikan agar buah tomat dipanen pada 63 hari setelah tanam yang menunjukkan puncak kadar vitamin C.
Celery herb essential oil in the formulation of anti-dandruff hair tonic against Pityrosporum ovale Riska Surya Ningrum; Antonius Budi Prasetyo; Alfinda Novi Kristanti
Jurnal Kimia Riset Vol. 2 No. 2 (2017): Desember
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (333.868 KB) | DOI: 10.20473/jkr.v2i2.6197

Abstract

Abstract Essential oil from Apium graveolens (celery), a species belonged to Apiceae, was isolated, identified, and tested its activity against fungi Pityrosporum ovale, fungi that cause dandruff problem. Essential oil isolation was conducted by steam distillation. The identification with GC-MS showed that the major compound of celery essential oil was 3-isobutylidenphalide. The anti-fungal activity test was performed using pure celery oil and celery oil added with virgin coconut oil (VCO) and paraffin oil that are usually used as components in hair tonic formulation. The bioactivity test showed that celery oil, whether in pure form or in hair tonic formulation exhibited excellent growth inhibition activity of Pityrosporum ovale Keywords : essential oil, celery, Apium graveolens, hair tonic, anti-dandruff, Pityrosporum ovale
Pelatihan pembuatan minuman berserat alami dari buah nanas dan nata de coco Aisyah Hadi Ramadani; Reny Rosalina; Riska Surya Ningrum
JPPM (Jurnal Pendidikan dan Pemberdayaan Masyarakat) Vol 7, No 2 (2020): November 2020
Publisher : Departement of Nonformal Education, Graduate Scholl of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jppm.v7i2.32162

Abstract

Salah satu sentra produksi nanas di Jawa Timur adalah di Dusun Puhrejo, Kecamatan Ngancar, Kabupaten Kediri. Nanas yang dihasilkan dijual dalam bentuk buah segar dan olahan, contohnya adalah sari nanas. Kualitas produk olahan sari nanas masih kurang maksimal sehingga pada kegiatan ini diberikan pengetahuan dan pelatihan tentang cara pengolahan buah nanas dalam bentuk minuman berserat. Minuman berserat dibuat dari campuran buah nanas yang kaya nutrisi dan nata de coco yang mengandung serat alami. Penambahan nata de coco juga berfungsi sebagai penstabil (emulsifier) agar produk minuman yang dihasilkan memiliki mutu yang lebih baik dan daya simpan yang lebih lama. Terdapat 2 tahapan kegiatan yang diikuti oleh 25 warga Dusun Puhrejo, yaitu penyuluhan dan pelatihan. Hasil yang diperoleh dari kegiatan ini adalah adanya peningkatan pengetahuan peserta mengenai pemanfaatan dan cara pengolahan nanas yang tepat sehingga tidak mengurangi kandungan gizi di dalamnya. Minat peserta untuk mengembangkan produk olahan nanas juga meningkat karena produk yang dihasilkan dapat memberi nilai tambah buah nanas. Produk olahan yang diperoleh dari kegiatan ini juga dijadikan produk unggulan UMKM Dusun Puhrejo. Training on produce a healthy beverage from pineapple fruits and nata de coco AbstractOne of the pineapple production centers in East Java is in Puhrejo village, Ngancar, Kediri. The pineapple was sold in the fresh and processing fruits, like pineapple juice. But the pineapple juice has low quality so this activity gave information and training about how to process pineapple to be a healthy beverage product. A healthy beverage produced from pineapple that contains many nutritions and nata de coco that contain natural fibre. The aim of addition nata de coco is as emulsifier therefore the beverage obtained from this project has better quality and longer shelf life. The activity was attended by 25 Puhrejo village residents and used two steps, that are counselling and training. The result of the activity is an increase in the community’s knowledge about the potential of pineapple and the right processing of it so the nutrition did not decrease. The desire of the community to process pineapple into a variety of products also increased because that product can provide added value to pineapple. The healthy beverage product from this activity will be a superior product from UMKM of Puhrejo village
KARAKTERISASI EDIBLE FILM DARI PATI SAGU ALAMI DAN TERMODIFIKASI Riska Surya Ningrum; Dewi Sondari; Deni Purnomo; Putri Amanda; Dian Burhani; Fadia Idzni Rodhibilah
Jurnal Kimia dan Kemasan Vol. 43 No. 2 Oktober 2021
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v43i2.6963

Abstract

Edible film dibuat dari pati sagu alami dan pati sagu termodifikasi. Pati sagu termodifikasi merupakan pati sagu yang telah dipresipitasi (diendapkan) dengan pelarut etanol dengan variasi waktu presipitasi (1, 2, 3, 4, dan 5 jam). Karakterisasi edible film meliputi analisis gugus fungsi menggunakan FTIR, kadar air, kelarutan dalam air, sudut kontak, water vapor permeability (WVP), ketebalan, dan uji mekanik. Hasil menunjukkan bahwa proses modifikasi pati sagu yang paling optimum adalah pada waktu presipitasi 2 jam karena ketika diaplikasikan untuk pembuatan edible film, mampu menghasilkan edible film (sampel E2f) yang memiliki sudut kontak dan kuat tarik tertinggi tetapi kadar air, kelarutan dalam air, WVP, dan persen elongasinya terendah dibandingkan sampel yang lain.In this study, edible film was obtained from native and modified sago starch. Modified sago starch is the sago that has been precipitated with ethanol with variation time of precipitation (1, 2, 3, 4, and 5 hours). Edible films were characterized by functional groups using FTIR, moisture content, water solubility, contact angle, water vapor permeability (WVP), thickness, and also mechanical properties. The results show that the optimum modification process of sago starch is on the 2 hours precipitation, because when that sago is applied to produce the edible film, it is able to obtain the edible film (E2f) that has the best properties, there are highest of contact angle and tensile strength while the moisture content, water solubility, WVP, and elongation are the lowest than others.  
Co-Authors Aisyah Hadi Ramadani Aisyah Ramadani Alfinda Novi Kristanti Anisyah Putri Antonius Budi Prasetyo Athanasia Amanda Septefani Bernadeta Ayu Widyaningrum Bernadeta Ayu Widyaningrum Dede Heri Yuli Yanto Deni Purnomo Desy Yustiyani Dewi Sondari Dewi Sondari Dewi Sondari Dian Burhani Dian Burhani Dwi Ajias Pramasari Fadia Idzni Rodhibilah Fahriya Puspita Sari Faizatul Falah Fazhar Akbar Fina Uzwatania Ismadi Ismadi Kurniawati, Evi Lega Dwi Asta Sari Nanang Masruchin Purnama Lestari Putri Amanda Putri Amanda Putri Amanda Reny Rosalina Rio Altha Reyzando Sri Resti O Sunardi, Ph.D., Sunardi Tamara Matilda Wida Banar Kusumaningrum Widya Fatiasari Witta Kartika Restu Wiwin Tyas Istikowati Yulianti Sampora Yulianti Sampora