Article Per Year (5 Year)
p-Index From 2020 - 2025
3.366
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia The Journal of Pure and Applied Chemistry Research JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA ALCHEMY Jurnal Penelitian Kimia Jurnal Pendidikan Kimia (JPKim) QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Jurnal Kartika Kimia Journal of Science Innovare EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Jurnal AbdiMas Nusa Mandiri Charity : Jurnal Pengabdian Masyarakat Rudence: Rural Development for Economic Resilience Helium: Journal of Science and Applied Chemistry Jurnal Pengabdian Masyarakat Inovatif Jurnal Pengabdian Masyarakat Inovatif
Diana Widiastuti
Universitas Pakuan
Agriculture, Biological Sciences & Forestry Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Physics Social Sciences Other

Published : 39 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 39 Documents
Search

 1   2   3   4 
Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source Yulian Syahputri; Diana Widiastuti
Journal of Science Innovare Vol 1, No 01 (2018): Journal of Science Innovare
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (283.658 KB) | DOI: 10.33751/jsi.v1i01.679

Abstract

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source
KARAKTERISTIK TEPUNG LIMBAH AMPAS KELAPA PASAR TRADISIONAL DAN INDUSTRI VIRGIN COCONUT OIL (VCO) Diana Widiastuti; Ade Heri Mulyati; Muthia Septiani
EKOLOGIA Vol 15, No 1 (2015): JURNAL ILMIAH ILMU DASAR DAN LINGKUNGAN HIDUP
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.009 KB) | DOI: 10.33751/ekol.v15i1.208

Abstract

Coconut processing industry produces a by-product or shredded coconut husks limbahberupa. The main advantage of the dregs of coconut food fiber is high, which proved instrumental in the prevention and control of various chronic diseases such as colon cancer, heart attack, hypertension, stroke and diabetes mellitus. This research aims to produce products made from flour, coconut dregs have a good nutritional quality and food high in fiber so it is expected to become a functional food ingredients. This research use the sample waste dregs of coconut derived from shredded coconut seller in the traditional markets of coconut husks and waste from industrial Virgin Coconut Oil (VCO), then waste coconut husks that are washed, boiled, dried and milled into flour so that the coconut husks. Based on data proksimat the flour coconut pulp market has food and fiber carbs are lower while levels of protein, fat and vast grounds higher than the flour coconut husks VCO.Analysis of microbiological by-product of coconut flour shows VCO has sanitation and food security is better when compared to the dregs of coconut flour market.Key words: Waste, Coconut Dregs Of Flour, Proksimat, Microbiology
POTENSI MINYAK ATSIRI BUNGA KENANGA (CANANGA ODORATA) SEBAGAI ANTIBAKTERIA DALAM SEDIAAN HAND SANITIZER GEL Eka Herlina; Diana Widiastuti; Akhwan Triadi
EKOLOGIA Vol 20, No 2 (2020): EKOLOGIA : JURNAL ILMIAH ILMU DASAR DAN LINGKUNGAN HIDUP
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekologia.v20i2.2171

Abstract

Sumber daya alam yang dimiliki Indonesia akhir-akhir ini semakin banyak dieksploitasi sebagai bahan obat-obatan baik untuk farmasi maupun untuk kepentingan pertanian. Salah satu tanaman tersebut adalah tanaman kenanga yang bisa dimanfaatkan minyak atsirinya sebagai bahan antibakteri pada produk hand sanitizer gel. Minyak atsiri kenanga diperoleh melalui proses destilasi uap bunga kenanga, kemudian diuji identifikasi fitokimia lalu fisiknya dan kualitasnya meliputi bobot jenis, indeks bias, dan bilangan ester sesuai SNI 06-3949-1995 lalu diuji potensi aktivitas antibakterinya. hand sanitizer gel minyak atsiri bunga kenanga dibuat sebanyak 4 formula. dengan konsentrasi minyak atsiri bunga kenanga 5%; 2,5%; 1,25% dan 0,5%. Data yang diperoleh meliputi fisik, viskositas, pH, daya sebar, daya lekat, organoleptik dan uji aktivitas antibakteri. Hasil penelitian menunjukkan bahwa hand sanitizer gel dengan minyak atsiri bunga kenanga memiliki aktivitas antibakteri terhadap bakteri S. aureus dan E. coli. Dari uji daya hambat disimpulkan bahwa hand sanitizer gel dengan konsentrasi minyak atsiri bunga kenanga 5% paling optimal yang memiliki pH 5,75; viskositas 4120; daya sebar 5,5 cm2 dan daya lekat 18,33 detik.
AKTIVITAS ANTIOKSIDAN DAN FLAVONOID EKSTRAK BIJI KURMA Siti Warnasih; Diana Widiastuti; Uswatun Hasanah; Laksmi Ambarsari; Purwantiningsih Sugita
EKOLOGIA Vol 19, No 1 (2019): EKOLOGIA: JURNAL ILMIAH ILMU DASAR DAN LINGKUNGAN HIDUP
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (207.131 KB) | DOI: 10.33751/ekol.v19i1.1660

Abstract

Date seeds are waste from palm fruit processing that has not been utilized optimally. Date seeds contain flavonoids which are known to act as antioxidants. The aim of this study was to determine the antioxidant activity and flavonoid of methanol extract which was carried out by soxhletation and its fractionation results. Date seeds are made into simplicia, soxhlet extraction with methanol, then the methanol extract is fractionated in stages by liquid-liquid partition with n-hexane, ethyl acetate, and n-butanol. Each fraction and extract was determined by its antioxidant activity with the DPPH method and its flavonoid was determined by spectrophotometry. Ethyl acetate fraction has the strongest antioxidant activity with the lowest IC50 value, that is equal to 5.74 ± 0.05μg/mL, followed by methanol extract of 9.55±0.53 μg/mL, n-butanol fraction 19.73±0,58 μg/mL, and n-hexane fraction of 289.59±10.52 μg/mL, while the IC50 value for vitamin C as a positive control was 4.29±0.74 μg/mL. The highest flavonoids were produced from ethyl acetate fractions which amounted to 1484.33 ± 161.47 mg Quercetin Equivalent (QE) / 100 g, followed respectively by methanol extract of 282.84±13.72 mg QE/100 g.
PEMANFAATAN LIMBAH BUNGA JANTAN KLUWIH SEBAGAI LARVASIDA NYAMUK Aedes Aegypti Ade Heri Mulyati; Diana Widiastuti; Putry Sri Ratih
EKOLOGIA Vol 14, No 2 (2014): JURNAL ILMIAH ILMU DASAR DAN LINGKUNGAN HIDUP
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (211.342 KB) | DOI: 10.33751/ekol.v14i2.213

Abstract

The breadfruit tree Artocarpus altilis species is a species that is often used fruit as a food source , while the stems and roots of this plant can be used as a medicinal plant. Around the area of Sukabumi, west Java people use the bread fruit tree flowers as a insect repellent. The purpose of this study is to determine the potential of breadfruit tree stamens extracts as larvicides against Aedes aegypti mosquito larvae and determine the optimum concentration of extract of stamens breadfruit tree which can be used effectively as Aedes aegypti mosquito larvicides. Determine larvicidal activity of stamens breadfruit tree (Artocarpus altilis) includes : sample preparation and phytochemical test , sextraction , larvicidal test , toxicity testing and data processing . Comparison test was done to compared the activity of the male flower extracts as larvicides with breadfruit tree abate powder against mosquito larvae , as well as the toxicity of the statistical test using the LC50.Phytochemical test results positive breadfruit tree botanicals stamens contain tannins , saponins , and triterpenoids . Water content in the crude drug obtained 12.04 % . Breadfruit tree extract of stamens is not harmful to humans . This study getting the LC50 of 0.25 % at phase n - butanol extract , and 1 % in the water phase extract.Key words : Waste, Breadfruit, Aedes aegypti, Artocarpus altilis
SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG AMPAS KEDELAI PADA PRODUK COOKIES YANG KAYA AKAN SERAT PANGAN DAN PROTEIN Novy Nur Adhimah; Ade Heri Mulyati; Diana Widiastuti
EKOLOGIA Vol 17, No 1 (2017): JURNAL ILMIAH ILMU DASAR DAN LINGKUNGAN HIDUP
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (348.629 KB) | DOI: 10.33751/ekol.v17i1.811

Abstract

Soybean waste is one of the alternative sources of fiber which is a by-product in the manufacture of tofu and contains high crude protein. Fiber and protein are given in the form of soybean pulp with variation of 0-40%. This study aims to determine the addition of maximal soybean pulp that provides the properties of cookies that can be accepted by the public and to know the physical properties, microbiology, chemistry including food fiber. The best soybean dregs flour is without washing, steaming. Soybean flour without washing, steaming has 11.65% water content, 3.15% ash, 18.37% protein, 1.25% total food fiber, 0.94% insoluble food fiber, 0 soluble food fiber, 31%, lead 0.04 ppm, cadmium 0.005 ppm, and zinc 20.80ppm, total plate counts (ALT) of 2 x 102 kol / gram, E.coli 3 AMP / gram, / gram. Cookies C5 with the ratio of soybean flour and wheat flour (40%: 60%) are selected products, physical characteristics of soybean cookies include color parameters, aroma, crispness and flavor. The result of analysis of nutrient content of cookies obtained by water content 2,22%, ash 2.20%, protein 7.2%, total food fiber (TDF) 0.85%, insoluble food fiber (IDF) 0,51, soluble (SDF) 0.33%, zinc 25.60 ppm, lead 0.04 ppm, cadmium 0.005 ppm Total total plate count (ALT) of 25 x 10-1 cab / gram, E.coli 3 AMP / gram, mold 10 kol / gram.Key words : Food Disversivication, Soybeans, Cookies, Proteins, Food Fiber
IbM Pemberdayaan Masyarakat Non Produktif Melalui Keterampilan Pembuatan Kongflakes (Singkong Flakes) Diana Widiastuti; Eka Herlina; Ade Heri Mulyati; Siti Warmasih; Sutanto _
Charity : Jurnal Pengabdian Masyarakat Vol 1 No 1 (2018): Charity - Jurnal Pengabdian Masyarakat
Publisher : PPM Universitas Telkom

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25124/charity.v1i01.1583

Abstract

Kelurahan Karadenan mempunyai 30% masyarakat masuk dalam kategori berpenghasilan yang tidak menentu yang selanjutnya digolongkan dalam masyarakat non-produktif karena latar belakang pendidikan dan keterampilan yang sangat terbatas, padahal daerahnya cukup potensial sebagai daerah penghasil Singkong yang dijadikan sebagai bahan baku dalam industri tapioka. Produksi singkong di Kelurahan Karadenan Kecamatan Cibinong Kabupaten Bogor sangat tinggi (5 ton / hari), akan tetapi hasilnya hanya dijual dalam bentuk tepung tapioka yang harganya sangat rendah. Perlu dicarikan alternatif selain penjualan dalam bentuk tepung tapioka yang dapat mengembangan kearifan lokal pada tepung singkong untuk ketahanan pangan dan nilai tambah ekonomi masyarakat setempat. Kongflakes (Singkong Flakes) memberikan alternatif suatu program untuk peningkatan keterampilan kepada masysarakat akan memberikan nilai tambah yang bernilai jual tinggi sehingga dapat mengatasi kesejahteraan pada masyarakat kelurahan Karadenan terutama petani singkong dan penduduk yang berpenghasilan tidak menentu menjadi pengusaha Kongflakes.
(RETRACTED) Synthesis and Characterization of Silica Gel from Corncob Ash As Adsorbent of Cu(II) Metal Ion Muhammad Fathurrahman; Agus Taufiq; Diana Widiastuti; Fajar Dwi Fauzi Hidayat
Jurnal Kartika Kimia Vol 3 No 2 (2020): Jurnal Kartika Kimia
Publisher : Department of Chemistry, Faculty of Sciences and Informatics, Jenderal Achmad Yani University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jkk.v3i2.66

Abstract

Produksi jagung yang melimpah di Indonesia membuat munculnya permasalahan limbah berupa kulit dan tongkol jagung. Kulit jagung telah banyak dimanfaatkan untuk makanan ternak sedangkan tongkol jagung belum banyak dimanfaatkan. Tongkol jagung merupakan bahan yang mempunyai kandungan silika cukup tinggi yaitu sebesar 67,41%. Silika dalam limbah tongkol jagung ini dapat dimanfaatkan dalam pembuatan silika gel. Penelitian ini bertujuan untuk membuat dan mengkarakterisasi silika gel yang berasal dari abu tongkol jagung serta menguji daya adsorpsinya terhadap ion logam tembaga (II). Metode yang digunakan dalam pembuatan silika gel adalah metode sol-gel. Karakterisasi silika gel dilakukan dengan menggunakan FTIR (Fourier Transform Infra Red) dan XRD (X-ray Diffraction). Hasil penelitian menunjukkan bahwa kadar air dalam silika gel hasil sintesis dengan asam sulfat dan asam asetat berturut-turut adalah 13,314% dan 11,472%. Hasil karakterisasi gugus fungsi dengan FTIR dan kristalinitas menggunakan XRD bahwa silika gel hasil sintesis mempunyai kemiripan dengan Kiesel Gel 60G. Silika gel hasil sintesis dengan asam sulfat mempunyai daya adsorpsi dan efisiensi adsorpsi lebih tinggi dibandingkan dengan Kiesel Gel 60G serta silika gel hasil sintesis menggunakan asam asetat. Kata kunci: adsorpsi, abu tongkol jagung, silika gel
Addition of Maltodextrin Concentration to Anthocyanin Characteristics and Levels in the Manufacture of Natural Dyes from the Skin of Red Dragon Fruit (Hylocereus polyrhizus) Eka Herlina; Diana Widiastuti; Fatwa Rachmawati Annissa
Helium: Journal of Science and Applied Chemistry Vol 1, No 1 (2021): Helium: Journal of Science and Applied Chemistry
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (137.082 KB) | DOI: 10.33751/helium.v1i1.2948

Abstract

Synthetic dyes in food products can cause health problems, making some people reduce such products' consumption. Alternatively, instead of avoiding consumption, people can do better by switching to natural dyes in food processing. One possible solution is to use the red dragon fruit's skin (hylocereus polyrhizus), containing anthocyanin pigments of the cyanidin-3-glucoside type. The purpose of this study is to propose the use of red dragon fruit's skin as a natural dye and to determine the characteristics, anthocyanin levels, and shelf life of red dragon fruit peel dye. The making of red dragon fruit peel dye was done by first extracting it with a maceration technique. After that, maltodextrin was added to the filtrate while the drying temperature was carried out at 28°C and 13°C. The results showed that natural dyes with a concentration of 30% maltodextrin at 13° C were the selected dyes and had the best characteristics. The total yield analysis resulted was 11.30%; pH measurement of 4.24; water content of 1.03%; solubility of 98.08%; color intensity L value of 59.41; a value of 33.44; and the b value of -7.78. The results obtained from the analysis of anthocyanin levels were 15.0290 ppm. The total plate number test obtained is 2.1 x 102 colonies/gram with a storage life of 282 days.
THE EFFECT OF FORTIFICATION OF BRANDS AND CHITOSAN ON TEMPEH ON FIBER LEVELS AND PROBIOTIC BACTERIA GROWTH Nunung Kurniasih; Farah Dinna; Vina Amalia; Diana Widiastuti
Helium: Journal of Science and Applied Chemistry Vol 1, No 2 (2021): Helium: Journal of Science and Applied Chemistry
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.827 KB) | DOI: 10.33751/helium.v1i2.4511

Abstract

Tempeh is a food made from soybean seeds processed through fermentation using Rhizopus sp. This processed food in the form of tempeh contains various nutrients that the body needs such as protein, fat, carbohydrates, and minerals but does not contain enough fiber. Therefore, fortification of rice bran and chitosan was carried out on tempeh. Rice bran is a by-product of rice milling which has a high fiber content. While chitosan is chitin that has removed the acetyl group. Chito-oligosaccharides (COS) contained in chitosan can act as natural prebiotics, preservatives, antimicrobials, lower cholesterol levels and are immunostimulants. The purpose of this study was to determine the fiber content and growth of the probiotic bacteria Lactobacillus acidophilus in soybean tempeh (A), rice bran (B), chitosan (C), the ratio of soybean tempeh: rice bran (6: 3) + 2% chitosan (D) and the ratio of soybean tempeh: bran (6: 2) + 2% chitosan (E). The method used for the analysis of fiber content was gravimetric, while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were fortification of rice bran and chitosan in tempeh had high levels of fiber and the number of probiotic bacteria cells was higher than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells. while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were bran and chitosan fortifications in tempeh had higher fiber content and cell counts of probiotic bacteria than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells. while the growth of probiotic bacteria Lactobacillus acidophilus was used to determine the potential of prebiotics contained in samples A, B, C, D, and E. The results obtained in this study were bran and chitosan fortifications in tempeh had higher fiber content and cell counts of probiotic bacteria than soybean tempeh. The higher the bran added, the higher the fiber content and the number of probiotic bacterial cells.
Co-Authors Ade Heri Mulyati Ade Heri Mulyati Ade Heri Mulyati Ade Heri Mulyati, Ade Heri Adhimah, Novy Nur Agus Taufiq Akhwan Triadi Ani Iryani Aqilah, Siti Azizah, Briantine Siti Nur Benedicta, Glisten Madeleine Dwi Febriantini Eka Herlina Eka Herlina Eka Herlina Eka Herlina Esya Juniar Fajar Anggraeni Fajar Dwi Fauzi Hidayat Farah Dinna Farida Nuraeni Farida Nuraeni Fatwa Rachmawati Annissa Haritsa, Angel Aulia Herman, Herman LAKSMI AMBARSARI Lathifah, Suci Siti Leny Heliawati Linda Jati Kusumawardani Maharani Farah Dhifa Dg Masikki Matius Paundanan Muhammad Fathurrahman Muhammad Fathurrahman Muhammad Rivai Muthia Septiani Novy Nur Adhimah Nunung Kurniasih, Nunung Pham Van Hung Purwantiningsih Sugita Putry Sri Ratih Ratih, Putry Sri Septiani, Muthia Sherin Nurhafidza Ahmad Simalango, Siska Juliani Siska Elisahbet Sinaga Siska Elisahbet Sinaga Siti Warmasih Siti Warnasih Supratman, Lilis Sutanto . Sutanto _ Tri Panji Usep Suhendar Uswatun Hasanah Uswatun Hasanah Vina Amalia, Vina Yulian Syahputri Zahra Sahara Maharani Zuniar Subastian