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All Journal Jurnal Pendidikan Kimia Indonesia ELT Worldwide: Journal of English Language Teaching Jurnal Pendidikan dan Pembelajaran Kimia (JPPK) Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Akademika Kimia Indonesian Journal of Chemistry Dinamisia: Jurnal Pengabdian Kepada Masyarakat Jurnal Politik dan Pemerintahan Daerah Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Akuntansi & Perpajakan Jayakarta JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Jurnal Pengabdian kepada Masyarakat Nusantara Mattawang: Jurnal Pengabdian Masyarakat Panrannuangku Jurnal Pengabdian Masyarakat NUSRA: Jurnal Penelitian dan Ilmu Pendidikan Jurnal Akademika Kimia JURNAL PENELITIAN BIDANG PENDIDIKAN Edu Research : Jurnal Penelitian Pendidikan Innovative: Journal Of Social Science Research RESPON Jurnal Ilmiah Mahasiswa Ilmu Komunikasi AGROLAND: The Agricultural Sciences Journal Jurnal Akademika Kimia PIAF : Paser Institute Journal Of Accounting And Finance Kajian Ilmiah Mahasiswa Administrasi Publik (KIMAP)
Sitti Rahmawati
Program Studi S-1 Pendidikan Kimia, FKIP, Universitas Tadulako
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Physics Public Health Social Sciences Other

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Journal : Jurnal Penelitian Pendidikan IPA (JPPIPA)

 1 
Analysis of Primary Metabolite Compound Content in Tempe Durian Seeds (Durio zibethinus) Nuryanti, Siti; Rahmawati, Sitti; Nurfadila, Safna; Diah, Anang Wahid M.; Sabang, Sri Mulyani; Ahmar, Dewi Satria
Jurnal Penelitian Pendidikan IPA Vol 10 No 5 (2024): May
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i5.7282

Abstract

Durian seed tempe is tempe made from durian seed waste through a fermentation process by the same microorganisms used to make soybean tempe, namely Rhizopus sp. This research aims to determine the content of primary metabolite compounds in durian seed tempe. The process of determining the fat content in durian seed tempe uses the soxhletation method with n-hexane solvent. The protein content is determined using the Kjedhal method, which uses 3 processes, namely digestion, distillation, and titration. Meanwhile, carbohydrate levels are determined using the anthrone method. Based on the results obtained in this research, namely: the results of the analysis of the fat content contained in durian seed tempe were 0.006 grams. The protein content in durian seed tempe is 0.216, and the carbohydrate content in durian seed tempe is 2.421 grams
Determination Of Total Flavonoid Content In Bangle Plant (Zingiber Montanum)Extraction Results Pulukadang, Sri Hastuti Virgianti; Rahmawati, Sitti; Santoso, Tri; Fatimah, Siti; Aminah, Sitti; Ningsih, Purnama; Magfirah
Jurnal Penelitian Pendidikan IPA Vol 10 No 8 (2024): August
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i8.7893

Abstract

The bangle plant (Zingiber montanum) is a plant that has been used traditionally as a medicinal ingredient, both for prevention and treatment by the community. Parts of the bangle plant contain active compounds that act as antioxidants, one of which is flavonoids. This research aims to determine the total flavonoid content in bangle plants from the extraction results measured using a UV-Vis spectrophotometer. The method for separating flavonoid levels used is maceration. The research results showed that positive test results were obtained for flavonoid compounds in bangle rhizomes as evidenced by qualitative test results which produced a red color in the sample extract and the average total flavonoid content in bangle rhizomes from the extraction results measured using a UV-Vis spectrophotometer was 23. 1mg/100g.
Organoleptic Characteristics of Tempeh from Durian Seed (Durio zibethinus Murr) as Alternative Raw Material Nuryanti, Siti; Rahmawati, Sitti; Magfirah, Magfirah; Sriyulaningsi, Sriyulaningsi
Jurnal Penelitian Pendidikan IPA Vol 10 No 8 (2024): August
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i8.7925

Abstract

Durian seeds have a high starch content, making it possible to be used as a raw material for making tempeh as an alternative to soybeans This research aims to make tempeh using durian seeds as raw material and determine the taste of durian seed tempeh using organoleptic tests. The method used to make tempeh from durian seeds is by fermentation, the durian seed samples are washed, cleaned, then boiled and the hard skin removed, then sliced and steamed until soft. The final stage of the two-day fermentation process continues with packaging. To determine suitability for consumption, an organoleptic/taste test (color, taste, texture and aroma) is carried out. The panelists who determined the taste consisted of several people from the Chemistry Study Program, FKIP UNTAD. The results of the study showed that durian seed tempeh was less white compared to soybean tempeh. The panelists' organoleptic tests for color liking levels stated that they liked 50% and disliked 50%, for taste 60% liked, liked 10% and disliked 30%, and texture panelists stated that they liked 60% and disliked 40% and 70% liked the aroma and 30% disliked it. The conclusion obtained in this research is that durian seeds can be used as an alternative for making tempeh and can reduce durian seed waste
Potential of Beluntas Leaf Extract (Pluchea indica L) as a basic ingredient for Making Liquid Anti-Mosquito Repellent Rahmawati, Sitti; Winarsih; Santoso, Tri; Ahmar, Dewi Satria; Magfirah; Suherman
Jurnal Penelitian Pendidikan IPA Vol 10 No 7 (2024): July
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i7.8331

Abstract

The herbaceous Belugas leaves (Pluchea indica L.) belong to the Asteraceae family and are commonly utilized as food and hedges. They typically grow wild. Alkaloids, saponins, flavonoids, tannins, triterpenes, and steroids are among the substances found in belugas leaves that may have insecticidal properties. The purpose of this study is to use the leaf extract of Beluntas (Pluchea indica L.) as a foundational component for liquid mosquito repellant. In order to produce a thick extract of beluntas leaves, this study used an extraction process that involved evaporating 96% ethanol solvent. Several concentrations of the thick extract were diluted, including 15%, 25%, 35%, 45%, and 55%. The collected data, which was mosquito mortality, was subjected to a One-Way Anova test with a significance level of p = 0.000 <0.05, and then the Duncan test.  The findings demonstrated that the number of mosquitoes that perished varied depending on the concentration fluctuations of beluntas leaf extract, with the highest concentration of beluntas leaf extract killing mosquitoes at a rate of 55% and a mosquito mortality percentage of 98.4%.
The Effectiveness of Bougainvillea (Bougainvillea spectabilis willd) Extract on Reducing Blood Glucose in Hypercholesterolaemia White Rats Hardani, Muhammad Fakhrul; Hamzah, Baharuddin; Hardani, Ririen; Magfirah; Rahmawati, Sitti; Ningsih, Purnama
Jurnal Penelitian Pendidikan IPA Vol 11 No 1 (2025): January
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i1.9762

Abstract

Bougainvillea leaves are often used by the public as a treatment by drinking boiled water, but their use as a blood sugar-lowering agent is not supported by scientific data. The purpose of this study was to determine the effect of reducing blood glucose levels and to determine the dose of extract that is effective in in white rats. The plant's herbal extract was prepared using the reflux method with 90% ethanol solvent. This study uses a laboratory experimental method to compare blood glucose levels in white rats before and after administration of herb extract at doses of 100, 200, and 300 mg/kg BW orally using high-fat feed induction and streptozotocin. Blood glucose levels were measured using a glucometer, and mice were declared positive for diabetes with fasting blood sugar levels above 126 mg/dL. The number of test animals used in this study was 30 mice, divided into 6 groups. A randomized block design was used as the research design. The study's findings revealed that administering Bougainville spectabilis willd herb extract at doses of 100, 200, and 300 mg/kg BW can reduce blood glucose in test animals with an effective dose of 200 mg/kg BW
Effect of Ragi Concentration on the Physical and Chemical Characteristics of Kepok Banana Tape (Musa paradisiaca L.) Nuryanti, Siti; Daini, Dinda Ulan; Tahril; Rahmawati, Sitti; Arwansyah
Jurnal Penelitian Pendidikan IPA Vol 11 No 5 (2025): May
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i5.10987

Abstract

Banana tape is one of the innovations in processing bananas into new processed products that can be enjoyed by the community, which is almost the same as making tape in general. The purpose of this study was to determine the right variation of ragi concentration on the physical and chemical characteristics of kepok banana tape. This type of research is experimental with the Completely Randomized Design (RAL) method with variations in ragi concentration, namely 0.5 grams, 1 gram, 1.5 grams, 2 grams and 2.5 grams with a fermetation time of 3 days. The parameters of this study include physical analysis (taste, flavor, color and texture) and chemical analysis (glucose, alcohol and pH). The results showed that ragi concentration of 0.5 gram produced the best organoleptic test of taste 3.75, aroma 3.4, color 3.6 and texture 3.45. Chemical tests showed that a ragi concentration of 1.5 grams produced the best results in glucose levels of 7.9%, alcohol 1.24% and pH 4.41. This study has the potential to be used as a contextual chemistry learning medium, particularly in understanding fermentation processes, pH changes, and biochemical transformations in everyday food products.
Co-Authors Abram, Paulus H. Adjis, Moh. Asril Afadil Agustin Tiwow Agustina, Rizza R. T. Ahdan, Ahdan Ahdiat, Mohammad Ahmar, Ansari Saleh Akidah, Ihramsari Alifa, Nur Alimuddin, Chatifah Anam, Chaerul Anang Wahid M.Diah Andi Pertiwi Damayanti Andi Saifah Anggriani, Windi Arwansyah Asmita, Asmita Awaru, Tenri Ayu, Ari Azzajjad, Muhammad Fath Baharuddin Hamzah Basoa, indah Ekawati Bunbun Bundjali Cynthia Linaya Radiman Daini, Dinda Ulan Dandi Daud Karel Walanda Detris Poba Detris Poba Dewi Satria Ahmar Dia Afrianti Sangkota, Vivi Eka Andani , Siti Nur Fatmawati, Fatmawati Fuad, Fawwas Roihan Gheje, Walburga E. Hadawiah, Hadawiah Haerani Maksum Halida, Nur Hardani, Muhammad Fakhrul Hasfat, Hamsar Hasriyanty Hasriyanty Hengki Abram, Paulus Ifriana, Ifriana Ijirana Indah Sari, Nurul Irwan Said Jamaludin M Sakung Johanis Panggeso Jumadil, Jumadil Kasmudin Mustapa Kumala Putri P, Andi Sri Linawati Linawati M. Diah, Anang Wahid Magfirah Magfirah, Magfirah Majid, Abd Male, Kasmir Sy. Manalu, Yessi Febianti Mangela, Yessika D. Mery Napitupulu Metoli, Erwin Priscal Muhamad Abdulkadir Martoprawiro Muhammad Arham Muhammad Zikra Nadi, Luh Novita Sari Nur Anisa Nur Azizah Nur Hayati Nurbaya Nurbaya, Nurbaya Nurfadila, Safna Parmin - Pathuddin Patmasari, Andi Paulus Hengky Abram Pulukadang, Sri H. V. Purnama Ningsih Pusvita , Arwini Rabasia Rabiah, Sitti Ririen Hardani Rofifah Marzuki, Nur Rosmini Rosmini S, Afadil S. Ahmar, Dewi Sanggona, Nadya Marsyella Sangkota, Vivi Dia A. Sangkota, Vivi Diah Sari, Nurita Sari, Nurul Indah Selvy Mozin Siang Tandi Gonggo Siti Fatimah Siti Nuryanti Sitti Aminah Sri Anjar Lasmini Sri Hastuti Virgianti Pulukadang Sri Muliani, Sri Sri Mulyani Sabang Sri Sarjuni Sriyulaningsi, Sriyulaningsi Sufia, Sufia Suherman Suherman Suherman Suherman Suherman, Suherman Suhestin Mooduto Sukmawati Putri , Iin Tahril Tandi, Asri Taslima Thaha, KHaeruddin Tiwow, Maria V. Tonio, Sarinah Emilia Tri Santoso Tri Santoso U.B., Sitti Nadira Umar Mansyur Ummiani Hatta Usman Made Wahab, Zamil Wahda Nur Alisa WINARSIH Winda Winda Yuana Stesya Palunsu Yuli Nurmayanti Yuyun Elfrina Manjarara Zelfia