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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Agrotek UMMat JPSCR : Journal of Pharmaceutical Science and Clinical Research Journal Syifa Sciences and Clinical Research (JSSCR) Hydrogen: Jurnal Kependidikan Kimia Rengganis Jurnal Pengabdian Masyarakat Journal of Agritechnology and Food Processing Jurnal Pengabdian Inovasi Masyarakat Indonesia Jurnal An-Najat: Jurnal Ilmu Farmasi dan Kesehatan
Rizki Nugrahani, Rizki
Universitas Nahdlatul Wathan Mataram
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Skrining Fitokimia dan Aktivitas Antioksidan Ekstrak Etanol Daun Katang-Katang (Ipomoea Pescaprae. L) dari Pulau Lombok Nusa Tenggara Barat Andayani, Dahlia; Nugrahani, Rizki
JPSCR: Journal of Pharmaceutical Science and Clinical Research Vol 3, No 2 (2018)
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (205.621 KB) | DOI: 10.20961/jpscr.v3i2.21924

Abstract

Katang-katang (Ipomoea Pescaprae L.) merupakan jenis tanaman merambat yang biasa digunakan oleh masyarakat suku sasak sebagai obat tradisional untuk mengobati sengatan ubur-ubur. Penelitian ini dilakukan untuk mengetahui kandungan metabolit sekunder dan aktivitas antioksidan daun katang-katang dari pantai tanjung karang lombok sehingga dapat dikembangkan menjadi obat herbal yang berkhasiat sebagai antiinflamasi dan aman dikonsumsi jangka panjang. Skrining fitokimia dilakukan secara kualitatif dan aktivitas antioksidan in vitro ekstrak etanol daun katang-katang menggunakan Metode DPPH dengan vitamin C sebagai pembanding. Ekstrak etanol daun katang katang dibuat dalam bebarapa konsentrasi yaitu 10, 50, 100, 150, 200 dan 250 µg/ml. Hasil penelitian menunjukkan bahwa ekstrak etanol daun katang katang dari pulau lombok mengandung flavonoid, alkaloid, saponin dan tanin. Persen penghambatan radikal bebas meningkat sesuai dengan peningkatan konsentrasi yaitu konsentrasi 10 µg/ml memiliki persen penghambatan terendah sebesar 28,02% dan konsentrasi 250 µg/ml memiliki persen perhambata tertinggi 91,30%. Ekstrak etanol daun katang katang mampu menghambat radikal bebas dengan nilai IC50 46,774 Hasil ini menunjukkan aktivitas antioksidan yang kuat tetapi masih lebih rendah dari vitamin C yang memiliki IC50 sebesar -0,29.
Potensi Eksudat Daun Sirih Merah (Piper ornatum L.) sebagai Insektisida Herbal terhadap Mortalitas Semut Hitam Erni Wahyuni; rizki nugrahani
Hydrogen: Jurnal Kependidikan Kimia Vol 9, No 2 (2021): Hydrogen: Jurnal Kependidikan Kimia
Publisher : Universitas Pendidikan Mandalika Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (495.126 KB) | DOI: 10.33394/hjkk.v9i2.4409

Abstract

Chemical insecticide products had a negative impact on environment and health. One of the plants that can be used as an herbal insecticide is the betel plant. the red betel plant leaves are contain chemical compounds that potentialy toxic to  insects, including essential oils, saponins, tannins, alkaloids and flavonoids. Black ants (Lasius fuliginosus L.) are insects that can have serious consequences if not treated, contaminate food and can transmit disease between humans and animals. The purpose of this research is to knowwing concentration is effective for black ant mortality. This research was connducted at Biology Pharmacy Laboratory of Nahdlatul Wathan University Mataram. This study consisted of 3 treatments and 2 controls (triplo for each treatment). Each repetition uses five black ants. The parameter of this study is the number of deaths per hour within three hours of the experiment. Observational data showed red betel leaf extract (Piper ornatum L) at concentrations of 25%, 50% and 75% had a significant effect on the mortality of black ants (Lasius fuliginosus L.). The higher the concentration, the more effective it is against black ant mortality. Concentration of 75% (treatment P3) has the highest effectiveness, which is 93.33%. The conclusion obtained from this study is that red betel leaf has the potential as an herbal insecticide on mortality of black ants, because red betel leaf has an effect on mortality of black ants at each concentration.
SKRINING FITOKIMIA DARI EKSTRAK BUAH BUNCIS (Phaseolus vulgaris L) DALAM SEDIAAN SERBUK Rizki Nugrahani; Yayuk Andayani; Aliefman Hakim
Jurnal Penelitian Pendidikan IPA Vol. 2 No. 1 (2016): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v2i1.38

Abstract

research on the phytochemical screening of extracts of fruit powder beans (Phaseolus vulgaris L). The aims study was determine the content of chemical compound in extract beans that had undergone a process of heating at high temperature and has been stored in a specified time. Classified of chemical compounds would be included flavonoids, alkaloids, phenols, saponins, tannins, steroids and triterpenoids. Results of phytochemical screening showed bean extract contains the chemical compound class of flavonoids, alkaloids, phenols, saponins, steroids and triterpenoids. Keyword: Phytochemic al screening, bean fruit extracts 
Antioxidant Activity of Fruit Extract Powder Beans (Phaseolus vulgaris L.) Using DPPH Method Rizki Nugrahani; Yayuk Andayani; Aliefman Hakim
Jurnal Penelitian Pendidikan IPA Vol. 6 No. 2 (2020): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v6i2.409

Abstract

Free radical effect is one of many factors that can cause coronic desease, heart coronary desease, diabetes militus.  Beans plant (Phaseolus vulgaris L.) countant antioxidant compound. Antioxidants could inhibit oxidation reaction, that is cousing free radical compounds. The objective of this research was to determine the potential of bean extracts as an antioxidant. DPPH method was used to measure antioxidant activity, absorbances was measured using UV-Vis spectroscopy. Scrining phytochemical used to identified secondary metabolites in samples. The result showed IC50 1268.18; 2512; 1698.18 and 4442.75 μg/mL for all variety of stroge (less 1, 1, 2, 3 months) and IC50 control BHT was 1.744 μg/mL. Extract of bean powder sample classified as very weak antioxidant activity, variety of storage could effect to antioxidant activity. Phytochemical screening results obtained flavonoids, phenols, alkaloids, saponins, steroids and terpenoids present in the sample, while tannin are not included in the sample
Karakteristik Fisik Serbuk Ekstrak Buncis (Pheseolus vulgaris L) dengan Variasi Lama Penyimpanan Rizki Nugrahani; Yayuk Andayani; Aliefman Hakim
Journal Syifa Sciences and Clinical Research Vol 3, No 1 (2021): Volume 3 Edisi 1 2021
Publisher : State University of Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37311/jsscr.v3i1.9850

Abstract

Research has been carried out on the analysis of physic properties of green bean extract powder (Phaseolus vulgaris L). This study aims to determine the physical characteristics of the bean extract powder that has been stored in a predetermined time variation. The physic properties tested included water content, solubility and organoleptic tests. The results of the sample water content test with storage variations of less than 1, 1, 2 and 3 months respectively were 5.55%, 2.86%, 3.83% and 3.54% and the solubility was 42.67%, 33, 84%, 44.51% and 34.33% for Artificial Gastrid Fluid (AGF) solvents and 31.79%, 35.08%, 43.24 and 34.52% for Water solvents. The results of the organoleptic test showed that the color of the bean extract powder sample with a storage time of ± 2 months was the most preferred by the panelists, Fresh samples had the highest average scores for taste and aroma, of the panelist samples preferred the samples that had been stored for ± 3 months
Pelatihan Pembuatan Abon Pepaya Muda Kepada Kelompok Wanita Tani di Dusun Pidendang Desa Pemepek Kecamatan Pringgarata Kabupaten Lombok Tengah Ni Luh Putu Sherly Yuniartini; Afe Dwiani; Suburi Rahman; Rizki Nugrahani
Rengganis Jurnal Pengabdian Masyarakat Vol. 2 No. 2 (2022): November 2022
Publisher : Pendidikan Matematika, FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/rengganis.v2i2.256

Abstract

Papaya is a fruit that is known to many people, especially in Indonesia. Papaya also contains high nutrients, like vitamins and minerals. So far, papaya fruit has only been used for direct consumption, especially ripe fruit. Pidendang has high agricultural potential, as every yard has papaya plants. Raw papaya fruit has only been used as a vegetable. Therefore, it is necessary to make innovative processes for raw papaya fruits. One of the processing is the manufacture of papaya floss. This service aims to process young papaya into shredded so that it can be developed by women's groups in Pidendang, Pemepek Village, Pringgarata District, Central Lombok. The method of carrying out activities is a discussion with the giving of materials, training on making papaya floss, and packaging processes. The training on making papaya floss with the frying process was successfully carried out and resulting in a crispy texture and good taste.
Pelatihan Teknik Pengawetan dan Pengemasan Jamur Merang Segar di Desa Bilabante Kebupaten Lombok Tengah Nusa Tenggara Barat Rizki Nugrahani; Afe Dwiani; Suburi Rahman; Ni Luh Putu Sherly Yuniartini
Rengganis Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2023): Mei 2023
Publisher : Pendidikan Matematika, FKIP Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/rengganis.v3i1.306

Abstract

Mushrooms contain a high percentage of water, causing a shorter shelf life and the quality of the mushroom will decrease rapidly. This fresh mushroom preservation and packaging technique training aims to provide information on wet and dry preservation techniques and how to pack fresh straw mushrooms. The implementation of this activity was attended by members of the Harapan Jaya farmer women's group, Bilebante village, Pringgrata sub-district, Central Lombok district. The training method is to provide material followed by hands-on practice. The training process ran smoothly and was greeted enthusiastically by the participants. This training provides expertise on how to preserve and package fresh straw mushrooms so they can last longer. From the evaluation carried out by the members of the women farmer group, they easily absorbed the material provided and were able to follow well the practices in this training. this can be seen from the results of the discussion and question and answer at the end of the training indicating that the training participants understood what had been done during the training process
Pengaruh kombinasi tepung terigu dan jamur tiram (Pleurotus ostreatus) terhadap sifat organoleptik nugget Yuniartini, Ni Luh Putu Sherly; Nugrahani, Rizki
Journal of Agritechnology and Food Processing Vol 2, No 1 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i1.8940

Abstract

A nugget is a processed product of ground beef which is added to a binder and mixed with spices and then covered with egg white (batter) and breaded flour (breading), which is then packaged before being fried and frozen to maintain quality. Many raw materials were used in its development, including oyster mushrooms (Pleurotus ostreatus). Oyster mushrooms contain high fiber in contrast to chicken or beef, which have low fiber, and oyster mushrooms also have a texture and taste similar to chicken meat. High fat content and low fiber in chicken or beef are not recommended for people who are obese or hypercholesterolemic, so oyster mushrooms are a good choice as an ingredient for making nuggets. The combination of wheat flour and oyster mushroom has an effect on the organoleptic properties of the taste, aroma, and texture of the nuggets. The making of nuggets with a combination of wheat flour and oyster mushrooms was acceptable organically, and the panelists gave the impression of liking it for all organoleptic criteria. The average result of the best organoleptic test assessment in this study was the N5 treatment, namely 60% wheat flour and 40% oyster mushroom with organoleptic characteristics of taste, aroma and texture favored by the panelists.
Sensory quality of cookies made from chickpea flour (Phaseolus vulgaris L.) and mocaf as non-gluten snacks Yuniartini, Ni Luh Putu Sherly; Nugrahani, Rizki
Jurnal Agrotek Ummat Vol 11, No 1 (2024): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v11i1.20531

Abstract

Cookies are high-fat snacks made from soft dough that have a relatively crunchy texture and a solid cut shape. In an effort to reduce the use of unhealthy wheat flour, cookies can be made from other flours such as chickpea flour and mocaf flour (from cassava). The purpose of this study was to determine the sensory characteristics of cookies from the formulation of two different types of flour (chickpea and mocaf). This study used a completely randomised design (CRD), with 6 treatments, namely: K0 = 0% chickpea flour: Mocaf 100%, K1 = Chickpea Flour 15%: Mocaf 85%, K2 = Chickpea Flour 30%: Mocaf 70%, K3 = Chickpea Flour 45%: Mocaf 55%, K4 = Chickpea Flour 60%: Mocaf 40% and K5 = Chickpea Flour 75%: Mocaf 15%. The results were analysed using analysis of variance (ANOVA) using Microsoft Excel and IBM SPSS Statistics 25.0 applications. If different data was obtained, it was further analysed using BNJ (Differential Real Honest) at the 5% significance level. Based on the results of data analysis, it is known that mixing chickpea flour and mocaf as raw material for cookies has a significant effect on all organoleptic parameters, both Skoring and hedonic methods. Where, the more the addition of chickpea flour and the less mocaf flour, all organoleptic parameters show a tendency of lower values. In conclusion, treatment K0 is the most preferred formulation by the panelists with the Skoring criteria of very yellow colour, very tasteless chickpea flavour and very non-crispy texture. The hedonic criteria for colour and flavour were highly preferred, while texture was preferred.
Potensi Ekstrak Daun Dan Batang Sirih Merah Dengan Sirih Hijau Sebagai Insektisida Herbal Terhadap Mortalitas Kecoa Amerika Ade irma Fitria Ningsih; Rizki Nugrahani; Andy Susbandiyah Ifada; Vechi Pratama; Zulhiana Puspita Sari
An-Najat Vol. 2 No. 2 (2024): MEI : An-Najat: Jurnal Ilmu Farmasi dan Kesehatan
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/an-najat.v2i2.1188

Abstract

Penggunaan insektisida kimia dapat berdampak buruk bagi lingkungan dan manusia. Berdasarkan efek penggunaan insektisida kimia yang sangat merugikan bagi masyarakat maka dibutuhkan bahan-bahan yang dapat menanggulangi dan membasmi kecoa amerika seperti sirih merah dan sirih hijau yang memiliki potensi sebagai insektisida alami. Penelitian ini bertujuan untuk mengetahui perbandingan potensi ekstrak daun dan batang sirih merah (Piper crocatum Ruiz & Pav) dengan daun dan batang sirih hijau (Piper betle L) sebagai insektasida herbal terhadap mortalitas kecoak amerika (Periplanela Americana). Hasil penelitian dari daun dan batang sirih merah (Piper crocatum Ruiz & Pav) bahwa mortalitas kecoa amerika terjadi pada control positif, konsentrasi 85% dan konsentrasi 95% dimana jumlah mortalitas kecoa amerika sebanyak 5 ekor sedangkan pada konsentrasi 75% jumlah mortalitas hanya 4 ekor dan kontrol negatif tidak terdapat mortalitas karena hanya diberikan aquades. Hasil penelitian dari daun dan batang sirih hijau (Piper betle L) bahwa mortalitas kecoa amerika terjadi pada control positif, konsentrasi 75%, konsentrasi 85% dan konsentrasi 95% dimana jumlah mortalitas kecoa amerika sebanyak 5 ekor k sedangkan pada negatif tidak terdapat mortalitas karena hanya diberikan aquades. Hasil uji statistic pada daun dan batang sirih merah terdapat mortalitas pada kecoa amerika yang di tunjukan pada nilai uji kruskal wallis nilai signifikansinya 0,012 ≤ 0,05 sedangkan hasil uji statistic pada daun dan batang sirih hijau terdapat mortalitas pada kecoa amerika yang di tunjukan pada nilai uji kruskal wallis nilai signifikansinya 0,048 ≤ 0,05. Berdasarkan hasil penelitian dapat disimpulkan bahwa ekstrak daun dan batang sirih merah (Piper crocatum Ruiz & Pav) serta ekstrak daun dan batang sirih hijau (Piper betle L) memiliki pengaruh terhadap mortalitas kecoa amerika (Periplaneta Americana)
Co-Authors Ade irma Fitria Ningsih Afe Dwiani Aliefman Hakim Aliefman Hakim Andayani, Dahlia Andy Susbandiyah Ifada Arini, Laili Azmiati Diah Miftahul Aini Dwiani, Afe Erni Wahyuni Maulana, Harpan Ni Luh Putu Sherly Yuniartini Patmawati Patmawati, Patmawati Rahman, Suburi Riani Riani, Riani Salsabila, Riska Dia Salma Vechi Pratama Yayuk Andayani Yayuk Andayani Yuniartini, Ni Luh Putu Sherly Zulhiana Puspita Sari