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All Journal JURNAL KIMIA SAINS DAN APLIKASI Jurnal Bahan Alam Terbarukan Indonesian Journal of Chemical Science Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang International Journal of Engineering, Science and Information Technology Indonesian Journal of Chemical Science
Samuel Budi Wardhana Kusuma
Departemen Kimia, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Negeri Semarang Kampus Sekaran Gunungpati, Semarang, 50229
Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Social Sciences Transportation

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FILM BERBASIS EKSTRAK ANTOSIANIN UBI JALAR UNGU SEBAGAI BIOINDIKATOR KERUSAKAN DAGING AYAM Ananta, Rosalina; Kusuma, Samuel Budi Wardhana; Harjono, Harjono
Indonesian Journal of Chemical Science Vol 6 No 1 (2017)
Publisher : Indonesian Journal of Chemical Science

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Abstract

Telah dilakukan penelitian pembuatan film berbasis ektrak antosianin ubi jalar ungu yang di aplikasikan sebagai bioindikator kerusakan pada daging ayam. Tujuan dari penelitian ini adalah untuk mengetahui preparasi ubi jalar ungu yang optimum dalam proses ekstraksi, mengetahui konsentrasi ekstrak antosianin dalam film antosianin yang paling tepat dijadikan bioindikator dan mengetahui karakteristik fisik film antosianin. Film dibuat menggunakan teknik casting dengan bahan dasar tepung tapioka, gliserol, carboxy methyl cellulose (CMC), dan ekstrak antosianin ubi jalar ungu. Total plate count dan pH daging dianalisis selama rentang waktu 24 jam. Sampel Film antosianin di uji karakteristik fisiknya menggunakan texture analyzer serta diukur nilai perubahan warnanya menggunakan aplikasi Adobe photoshop. Preparasi ekstrak ubi jalar ungu dengan nilai absorbansi UV-Vis tertinggi yaitu preparasi frying (A3). film antosianin dengan nilai perubahan warna tertinggi  yaitu dengan konsentrasi ekstrak antosianin 20% untuk film boiling dan 30% untuk film steam dan frying. Penambahan ekstrak antosianin menyebabkan nilai kuat tarik dan elongasi dari film antosianin semakin menurun
PRODUKSI SUBSTRAT FERMENTASI BIOETANOL DARI ALGA MERAH Gracilaria verrucosa Habibah, Firstyarikha; Kusuma, Samuel Budi Wardhana; Wijayati, Nanik
Indonesian Journal of Chemical Science Vol 5 No 1 (2016)
Publisher : Indonesian Journal of Chemical Science

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi HCl dan waktu pada proses hidrolisis untuk menghasilkan substrat fermentasi bioetanol dari Gracilaria verrucosa dengan kandungan gula reduksi tinggi serta karakterisasi substrat yang dihasilkan. Setelah mendapatkan substrat fermentasi bioetanol yang mengandung gula reduksi, substrat difermentasi dengan ragi roti selama 7 hari, kemudian diambil filtratnya untuk selanjutnya didistilasi. Distilat yang keluar dianalisis secara fisika dan kimia serta dianalisis menggunakan instrumen GC-MS. Dari hasil analisis menggunakan spektrofotometer UV-Vis, hidrolisis yang paling optimum dilakukan dengan HCl 30% selama 3 jam dengan konsentrasi gula reduksi sebesar 1493,33 ppm. Hasil analisis distilat hasil fermentasi secara fisika dan kimia sama dengan hasil analisis etanol Pro analysis, dan ketika dianalisis menggunakan GC-MS diketahui distilat mengandung senyawa etanol.
EKSTRAKSI KLOROFILID DARI DAUN SUJI DAN APLIKASINYA SEBAGAI FOTOSENSITIZER DALAM FOTOREDUKSI Fe(III) Mulyasari, Mursalina; Kusuma, Samuel Budi Wardhana; Sulistyaningsih, Triastuti
Indonesian Journal of Chemical Science Vol 6 No 2 (2017)
Publisher : Indonesian Journal of Chemical Science

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Abstract

Telah dilakukan penelitian ekstraksi klorofilid dari daun suji yang diaplikasikan sebagai fotosensitizer dalam fotoreduksi Fe(III). Tujuan penelitian ini adalah  untuk mengetahui aktifitas fotosensitizer klorofilid terhadap fotoreduksi Fe(III).  Ekstraksi klorofilid dilakukan menggunakan cara maserasi yaitu merendam daun suji dalam campuran pelarut aseton 80% dan polioksietilen sorbitan monoleat 1% pada temperatur 40°C selama 2 jam. Karakterisasi ekstrak klorofilid menggunakan spektrofotometer ultraviolet-visible (UV-Vis) dan High Performance Liquid Chromatography (HPLC). Uji aktivitas fotosensitizer klorofilid terhadap fotoreduksi Fe(III) dilakukan dengan mengomplekskan sampel menjadi [Fe(C10H8N2)3]2+ yang berwarna jingga. Hasil penelitian diperoleh kadar klorofilid yang terbentuk dari ekstrak daun suji sebesar 60,86 ppm yang diukur menggunakan spektrofotometri UV-Vis. Hasil aktivitas fotoreduksi ion Fe(III) menunjukkan bahwa klorofilid bersifat reduktor dan  mencapai maksimal pada pH 6 selama 10 menit dengan penambahan 0,2 mL klorofilid. Persentase ion Fe(III) tereduksi sebesar 57,56%.
CATALYTIC ACTIVITY OF CALCIUM OXIDE FROM FISHBONE WASTE IN WASTE COOKING OIL TRANSESTERIFICATION PROCESS Widiarti, Nuni; Wijianto, Wijianto; Wijayati, Nanik; Harjito, Harjito; Kusuma, Samuel Budi Wardhana; Prasetyoko, Didik; Suprapto, Suprapto
Jurnal Bahan Alam Terbarukan Vol 6, No 2 (2017): December 2017 [Nationally Accredited]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v6i2.8335

Abstract

Calcium oxide was obtained from waste fish bones that has been carried out systematically by decomposition at various temperatures that 800oC, 900oC and 1000oC for 4 hours. Calcium oxide from the decomposition process was characterized using XRD, FTIR, SEM EDX and SAA. The result of XRD Diffractogram showed that the crystallinity increased as the calcination temperature increased. The absorption bands in the FTIR spectra of calcium oxide from calcined waste fish bones shown at 355 cm-1 region indicated Ca–O vibration, which was reinforced by the emergence of a peak at 859 cm-1. Based on the analysis using SEM EDX, the calcined waste fish bones typically irregular particles and contained dominant calcium element. The low value of BET surface area and the total of pore volume were consistent with the adsorption measurement with SAA. The calcium oxide was applied for biodiesel synthesis from Waste cooking oil through transesterification reaction. The result of the optimization that the calcium oxide was decomposed from waste fish bones at 900oC. It exhibited best catalytic activity in the transesterification of waste cooking oil providing maximum biodiesel yield of 93% at 4% (w/v) of catalyst loading. The decomposition of biodiesel are determined by GC MS that produced methyl palmitate, methyl linoleate, methyl elaidate, methyl linoleolate, methyl stearate and methyl linolenate.
FILM BERBASIS EKSTRAK ANTOSIANIN UBI JALAR UNGU SEBAGAI BIOINDIKATOR KERUSAKAN DAGING AYAM Ananta, Rosalina; Kusuma, Samuel Budi Wardhana; Harjono, Harjono
Indonesian Journal of Chemical Science Vol 6 No 1 (2017)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijcs.v6i1.11809

Abstract

Telah dilakukan penelitian pembuatan film berbasis ektrak antosianin ubi jalar ungu yang di aplikasikan sebagai bioindikator kerusakan pada daging ayam. Tujuan dari penelitian ini adalah untuk mengetahui preparasi ubi jalar ungu yang optimum dalam proses ekstraksi, mengetahui konsentrasi ekstrak antosianin dalam film antosianin yang paling tepat dijadikan bioindikator dan mengetahui karakteristik fisik film antosianin. Film dibuat menggunakan teknik casting dengan bahan dasar tepung tapioka, gliserol, carboxy methyl cellulose (CMC), dan ekstrak antosianin ubi jalar ungu. Total plate count dan pH daging dianalisis selama rentang waktu 24 jam. Sampel Film antosianin di uji karakteristik fisiknya menggunakan texture analyzer serta diukur nilai perubahan warnanya menggunakan aplikasi Adobe photoshop. Preparasi ekstrak ubi jalar ungu dengan nilai absorbansi UV-Vis tertinggi yaitu preparasi frying (A3). film antosianin dengan nilai perubahan warna tertinggi  yaitu dengan konsentrasi ekstrak antosianin 20% untuk film boiling dan 30% untuk film steam dan frying. Penambahan ekstrak antosianin menyebabkan nilai kuat tarik dan elongasi dari film antosianin semakin menurun
EKSTRAKSI KLOROFILID DARI DAUN SUJI DAN APLIKASINYA SEBAGAI FOTOSENSITIZER DALAM FOTOREDUKSI Fe(III) Mulyasari, Mursalina; Kusuma, Samuel Budi Wardhana; Sulistyaningsih, Triastuti
Indonesian Journal of Chemical Science Vol 6 No 2 (2017)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/ijcs.v6i2.12099

Abstract

Telah dilakukan penelitian ekstraksi klorofilid dari daun suji yang diaplikasikan sebagai fotosensitizer dalam fotoreduksi Fe(III). Tujuan penelitian ini adalah  untuk mengetahui aktifitas fotosensitizer klorofilid terhadap fotoreduksi Fe(III).  Ekstraksi klorofilid dilakukan menggunakan cara maserasi yaitu merendam daun suji dalam campuran pelarut aseton 80% dan polioksietilen sorbitan monoleat 1% pada temperatur 40°C selama 2 jam. Karakterisasi ekstrak klorofilid menggunakan spektrofotometer ultraviolet-visible (UV-Vis) dan High Performance Liquid Chromatography (HPLC). Uji aktivitas fotosensitizer klorofilid terhadap fotoreduksi Fe(III) dilakukan dengan mengomplekskan sampel menjadi [Fe(C10H8N2)3]2+ yang berwarna jingga. Hasil penelitian diperoleh kadar klorofilid yang terbentuk dari ekstrak daun suji sebesar 60,86 ppm yang diukur menggunakan spektrofotometri UV-Vis. Hasil aktivitas fotoreduksi ion Fe(III) menunjukkan bahwa klorofilid bersifat reduktor dan  mencapai maksimal pada pH 6 selama 10 menit dengan penambahan 0,2 mL klorofilid. Persentase ion Fe(III) tereduksi sebesar 57,56%.
Application of appropriate technology for making hand sanitizer with Citronella Oil Dante Alighiri; Sigit Priatmoko; Samuel Budi Wardhana Kusuma; Sri Nurini; Eko Budi Susatyo
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol 7, No 1 (2022): February 2022
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v7i1.5715

Abstract

The vision of the orphanage is to create a society that is physically and mentally prosperous through empowering underprivileged children, progressively and professionally to form a generation of Khaira Ummah. To support this, the community service team needs to equip the orphanage children with knowledge and skills that are expected to provide creative ideas in entrepreneurship through the application of appropriate technology for the production of hand sanitizer from citronella oil. The resulting hand sanitizer has two functions as a natural hand antiseptic and mosquito repellent. The stages of this community service activity had been carried out by the methods of lectures, discussions, demonstrations, and practices. After the activities were completed, assistance and evaluation of activities were carried out. Almost all participants had been a level of understanding of all community service activities ( 90%) which included knowledge, skills, perception, and motivation. The evaluation of the activities had been carried out by 95s of participants, satisfied with this community service activity. This community Service activity had been succeeded in equipping the orphanage children and supporting the vision of the orphanage of Khaira Ummah.
Utilization of Plantain Skin Pectin (Musa paradisiaca L.) as an Edible Coating to Extend the Shelf Life of Red Grapes Indriasari, Listy; Kusuma, Samuel Budi Wardhana
Indonesian Journal of Chemical Science Vol. 13 No. 3 (2024): Indonesian Journal of Chemical Science
Publisher : Prodi Kimia

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Abstract

Red grapes are a fruit that easily rots after harvest. Various methods have been developed to extend the shelf life of grapes post-harvest, such as refrigeration and fumigation with sulfur dioxide. However, this preservation method is considered less efficient. Therefore, better preservation methods are needed, such as providing edible coating. Edible coating can be made from pectin compounds extracted from Kepok banana peels. Kepok bananas are a type of banana that is widely consumed by Indonesian people. In this study, kepok banana peel pectin was extracted using the UAE method. The coating of red grapes is carried out using the dipping method, with varying times of 5, 10, and 20 minutes. The aim of this research was to determine the characteristics of kepok banana peel pectin, the effect of dipping time and storage temperature on the characteristics of red grapes. The results of pectin extracted from Kepok banana peels in this study included low methoxy pectin with a yield of 2.11%. Different immersion times and storage temperatures showed an influence on the characteristics of red grapes. The smallest weight loss was obtained when the immersion time was 5 minutes at refrigerator temperature (0.65%). The best water content was obtained in the immersion treatment time of 5 minutes at room temperature (86.81%). Vitamin C levels can be maintained by immersion treatment for 20 minutes at refrigerator temperature (2.96%). The smallest color difference was obtained when the dyeing time was 10 minutes at refrigerator temperature (6.69%).
Chitosan/Anthocyanin-Based Indicator Film with Carnauba Wax Addition for Monitoring Chicken Freshness Roichatuttamamah, Wirda; Mahatmanti, F. Widhi; Kusuma, Samuel Budi Wardhana; Rahayu, Endah Fitriani
Jurnal Kimia Sains dan Aplikasi Vol 28, No 6 (2025): Volume 28 Issue 6 Year 2025
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jksa.28.6.283-291

Abstract

Indicator films can be applied to food packaging to monitor the quality of food products. However, chitosan/anthocyanin films tend to have low hydrophobicity, which may compromise their performance as indicators and lead to dye migration. One approach to address this issue is by incorporating additional materials such as carnauba wax. This study investigates the effect of carnauba wax addition on the mechanical properties and water contact angle of chitosan/anthocyanin-based indicator films, as well as evaluates the performance of the resulting films in monitoring the freshness of chicken meat. Indicator films were prepared by adding carnauba wax at concentrations of 6, 9, 12, and 15% (w/w of chitosan). The results showed that the addition of carnauba wax improved the mechanical properties of the films, although the improvement was not statistically significant. The best mechanical performance was observed with the 15% wax formulation. Additionally, the water contact angle increased with higher concentrations of carnauba wax, with the highest value (71.630°) observed for the CS/ABT/CW15% film. The indicator films were applied to chicken packaging and evaluated based on color changes during storage as a measure of freshness. After 30 hours, the film color changed from dark brown to green. The color change pattern during storage was similar for films with and without carnauba wax, indicating that the addition of carnauba wax does not affect the film’s ability to monitor chicken freshness.
Evaluating User Experience of a Virtual Reality-Based Adaptive Learning Application on Chemical Compound Structures for High School Students Setiawan, Esther Irawati; Machfudin, Mohammad Farid; Saputra, Daniel Gamaliel; Santoso, Joan; Gunawan, Gunawan; Kusuma, Samuel Budi Wardhana
International Journal of Engineering, Science and Information Technology Vol 5, No 4 (2025)
Publisher : Malikussaleh University, Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52088/ijesty.v5i4.1445

Abstract

Recognizing the significant spatial visualization challenges that high school students face in understanding abstract chemical compound structures—a limitation often inherent in conventional teaching methods based on 2D diagrams—this research presents the comprehensive development and user experience (UX) evaluation of an innovative adaptive learning application in Virtual Reality (VR). The application, developed using the Unity 3D engine and configured via XR Plugin Management to ensure broad hardware compatibility, places students in an interactive virtual laboratory. Within it, students can directly manipulate meticulously designed 3D atomic models to build molecules, observe the formation of covalent and ionic bonds, and interact with dynamic chemical processes. Its key innovation is the integration of an intelligent adaptive learning algorithm, which utilizes a Firebase cloud database to analyze user performance metrics—such as accuracy, completion time, and recurring areas of difficulty. Based on this data, the system dynamically personalizes learning pathways by recommending remedial content or more challenging topics. Furthermore, assessment materials such as quizzes were efficiently generated using large language models (LLMs) to ensure relevance and quality. An in-depth UX evaluation was conducted with high school students using a mixed-methods approach, combining standardized questionnaires to quantitatively measure metrics like usability, engagement, and satisfaction, with qualitative feedback sessions for contextual insights. The results indicate a highly positive user experience; participants reported that the ability to directly manipulate molecules in 3D space significantly enhanced their conceptual understanding, bridging the gap between theory and visualization. The adaptive system was highly valued for its ability to adjust to individual learning paces, which was shown to boost confidence and reduce frustration. This research provides strong evidence that VR-based adaptive learning platforms are powerful pedagogical tools, capable of transforming chemistry education by making complex scientific concepts more accessible, engaging, and comprehensible.
Co-Authors Alighiri, Dante Didik Prasetyoko Eko Budi Susatyo Esther Irawati Setiawan F Widhi Mahatmanti Firstyarikha Habibah, Firstyarikha Gunawan Gunawan Harjito - Harjono Harjono Indriasari, Listy Joan Santoso Machfudin, Mohammad Farid Mulyasari, Mursalina Mulyasari, Mursalina Nanik Wijayati Nuni Widiarti Rahayu, Endah Fitriani Roichatuttamamah, Wirda Rosalina Ananta, Rosalina Saputra, Daniel Gamaliel Sigit Priatmoko Sri Nurini Suprapto, Suprapto Triastuti Sulistyaningsih Wijianto, Wijianto