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All Journal VALENSI EKSAKTA: Journal of Sciences and Data Analysis JURNAL KIMIA SAINS DAN APLIKASI Jurnal Kimia dan Kemasan Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL KONVERSI Jurnal Penelitian Pendidikan IPA (JPPIPA) Chimica et Natura Acta ALCHEMY Jurnal Penelitian Kimia Jurnal Aplikasi Teknologi Pangan Jurnal Biologi Tropis Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Molekul: Jurnal Ilmiah Kimia JKPK (Jurnal Kimia dan Pendidikan Kimia) BERNAS: Jurnal Pengabdian Kepada Masyarakat Journal of Science and Science Education Jurnal Pemberdayaan: Publikasi Hasil Pengabdian kepada Masyarakat (JPM ITTC ) Jurnal Pendidikan dan Pengabdian Masyarakat

Margareta Novian Cahyanti

Universitas Kristen Satya Wacana

Author-ID : 638030

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Earth & Planetary Sciences Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Characterization and Antibacterial Activity Test of Hydroxyapatite (HAp) from Chicken Eggshell against Lactobacillus acidophilus Bacteria Imelda Wadu; Hartati Soetjipto; Margareta Novian Cahyanti
JKPK (Jurnal Kimia dan Pendidikan Kimia) Vol 2, No 3 (2017): JKPK (Jurnal Kimia dan Pendidikan Kimia)
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Sebelas Maret

The purposes of this study were to characterize Hydroxyapatite (HAp) bioceramics which synthesized from local chicken and broiler eggshell using FTIR, and to determine HAp antibacterial activity with the highest content of calcium-phosphate (HAp from broiler chicken eggshell) using paper disc method. Characterization of HAp from local chicken eggshell using FTIR showed peaks for PO43- functional group on the wavelength 1040.08, 608.46 and 568.67 cm-1; OH- functional group on the wavelength 3426.39 and 2880.46 cm-1; CO2 functional group on the wavelength 2142.91 cm-1; and CO32- functional group on the wavelength 1653.64 cm-1. Whereas broiler chicken eggshell HAp showed peaks for PO43- functional group on the wavelength 1044.40, 604.13 and 568.66 cm-1; OH- functional group on the wavelength 3419.61 and 2838.35 cm-1; CO2 functional group on the wavelength 2086.69 cm-1; and CO32- functional group on the wavelength 1653.64 cm-1. HAp antibacterial activity test against caries bacteria L. acidophilus gives the positive results either for the lowest test dose (5μg/μL) or the highest test dose (75μg/μL), which was characterized by the formation of diameter inhibitory area 22.93±0,066 and 33.08±0,031 mm (strong category of >20 mm), respectively. The characterization of HAp from local chicken and broiler chicken eggshell using FTIR confirmed the presence of HAp compounds, and the antibacterial activity test result of HAp synthesized from broiler chicken eggshell indicates a positive and strong antibacterial power.

MATHEMATICAL MODELS AND THERMODYNAMIC PROPERTIES OF MOISTURE SORPTION ISOTHERMS OF FERMENTED CASSAVA FLOUR BY RED YEAST RICE Mutiara Nur Alfiah; Sri Hartini; Margareta Novian Cahyanti
ALCHEMY Jurnal Penelitian Kimia Vol 13, No 1 (2017): March
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.13.1.4326.29-40

This research aims to determine moisture sorption isotherm curves, moisture sorption isotherm models and thermodynamic properties of fermented cassava flour by red yeast rice. The moisture sorption isotherm model used are Guggenheim Anderson deBoer (GAB), Brunauer Emmet Teller (BET) and Caurie. Meanwhile, the test of modelling accuray by Mean Relative Deviation (MRD) and Root Mean Square Error (RMSE). The thermodynamic properties, i.e., enthalpy and entropy were calculated by Clausius - Clapeyron equation. The result shows that the moisture sorption isotherm curve on fermented cassava flour in a sigmoid form (type II). The GAB model is the best model for moisture sorption isotherm of fermented cassava flour by red yeast rice. The MRD and RMSE values at 30˚C, 35˚C and 40˚C are 3.12%, 2.71%, 3.81%, and 1.01, 0.35, 0.42, respectively. The monolayer moisture content at 30˚C, 35˚C and 40˚C are 6.61%, 6.27% and 6.91%, based on GAB model. Meanwhile, when the BET model was used, the monolayer moisture content are 4.92%, 4.86% and 5.19%, while by Caurie model are 6.37%, 6.18% and 5.30%, at 30˚C, 35˚C and 40˚C, respectively. The enthalpy and entropy of water sorption process were decreased when moisture content increased.

Pemodelan Isoterm Sorpsi Air Biskuit Coklat menggunakan Persamaan Caurie Margareta Novian Cahyanti; Jimmy Hindarto; Lydia Ninan Lestario
Jurnal Aplikasi Teknologi Pangan Vol 5, No 2 (2016): Mei 2016
Publisher : Indonesian Food Technologists

Penelitian ini bertujuan untuk memperoleh kurva isoterm sorpsi air biskuit coklat, memprediksikannya menggunakan pemodelan Caurie, serta menentukan karakteristiknya.Kadar air monolayer dan luas permukaan penyerapan biskuit coklat ditentukan dengan model Caurie. Kurva isoterm sorpsi air biskuit coklat mempunyai bentuk sigmoid yang mendekati tipe II. Model Caurie dapat digunakan untuk memprediksikan fenomena isoterm sorpsi air biskuit coklat dengan nilai MRD 2,67%. Karakteristik isoterm sorpsi air biskuit coklat antara lain kadar air monolayer 3,07% dan luas permukaan penyerapan air64,3 m2/g.

Optimasi Pembuatan Tepung Ferkusi (Fermentasi Kulit Singkong) Ditinjau dari Variasi Penambahan Angkak Irma Ayuningtyas; Sri Hartini; Margareta Novian Cahyanti
Jurnal Aplikasi Teknologi Pangan Vol 5, No 2 (2016): Mei 2016
Publisher : Indonesian Food Technologists

Tepung ferkusi adalah tepung kulit singkong yang difermentasi menggunakan angkak. Proses fermentasi bertujuan untuk meningkatkan protein dan menghilangkan HCN. Tujuan penelitian ini untuk menghasilkan tepung ferkusi yang paling optimum ditinjau dari berbagai konsentrasi penambahan angkak. Fermentasi dilakukan dengan variasi penambahan konsentrasi angkak 0%, 5%, 10%, 15%, dan 20%. Hasil menunjukkan bahwa tepung dengan penambahan angkak sebanyak 5% merupakan hasil optimum dengan kadar air 10,64%, kadar abu 6,13%, karbohidrat 31,92%, protein 5,79%, lemak 5,49%, serat kasar 16,20%, derajat asam 8,21 mL NaOH 0,1 N/100g, IC50 4453,32 ppm, dan kandungan HCN bernilai negatif. Tepung ferkusi dengan penambahan angkak 5% mengandung 17 asam amino, yaitu aspartat, glutamat, serin, glisin, histidin, arginin, threonin, alanin, prolin, valin, isoleusin, leusin, phenilalanin, lisin, tirosin, sistein, dan metionin. Asam amino yang paling tinggi kadarnya adalah glutamat (8528,59 ppm) dan yang paling rendah sistein (175,04 ppm).

Optimasi Kandungan Gizi Tepung Ubi jalar (Ipomoea batatas L.) Terfermentasi Ditinjau dari Dosis Penambahan Inokulum Angkak Serta Aplikasinya dalam Pembuatan Mie Basah Yosia Adi Susetyo; Sri Hartini; Margareta Novian Cahyanti
Jurnal Aplikasi Teknologi Pangan Vol 5, No 3 (2016): Agustus 2016
Publisher : Indonesian Food Technologists

Ubi jalar memiliki potensi sebagai bahan pangan berbasis sumber daya lokal yang dapat dimanfaatkan menjadi produk tepung ubi jalar terfermentasi. Tujuan penelitian ini adalah menghasilkan tepung ubi terfermentasi yang optimal ditinjau dari besarnya konsentrasi substrat ubi jalar dan penambahan inokulum angkak. Fermentasi dilakukan menggunakan inokulum angkak dengan berbagai dosis konsentrasi yaitu 0%, 5%, 10%, 15% dan 20%. Analisis terhadap tepung ubi jalar terfermentasi meliputi pengukuran kadar air, kadar abu, karbohidrat, protein, lemak, serat, derajat asam, aktivitas antioksidan serta analisa organoleptik.Tepung dari nisbah yang paling optimal diaplikasikan dalam pembuatan mie basah dengan subtitusi tepung ubi jalar terfermentasi sebesar 10%, 20%, 30%, 40% dan 50%. Hasil penelitian menunjukkan penambahan inokulum angkak dengan dosis 5% menghasilkan fermentasi yang optimal, dengan kandungan kadar air sebesar 7,19%, kadar abu 2,44%, karbohidrat 49,77%, protein 1,62%, lemak 1,38%, serat kasar 4,59%, derajat asam 9,27 NaOH 0,1 N/100 g dan memiliki aktivitas antioksidan yang mampu menghambat radikal bebas sebesar 48,12%. Uji organoleptik dengan 25 panelis menunjukkan bahwa produk mie basah yang paling disukai adalah dari subtitusi tepung ubi jalar terfermentasi sebesar 10%.

Effect of Phosphate Addition and Exposure of Micro Waves on Comparatives Ca/F in Gipsum Waste: Preliminary Study of Hydroxyappatite Synthesis (HAp) from Ceramics Gypsum Industry Waste Dewantoro Dewantoro; Margareta Novian Cahyanti; Sri Hartini
Jurnal Kimia Sains dan Aplikasi Vol 21, No 4 (2018): volume 21 Issue 4 Year 2018
Publisher : Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University

This study aims to conduct an initial study of hydroxyapatite synthesis from ceramic gypsum waste. The parameters of the synthesis process carried out were variations in the time of the hydrothermal process namely 10, 20, 30, 40 and 50 minutes. The time variation was studied to study the effect of time on the hydroxyapatite character of gypsum waste. The initial synthesis process was conducted by looking at the comparison of Phosphate and Calcium levels in gypsum. In this study the results of the highest Phosphate levels obtained were 0.607% in the 10th minute, while the largest Calcium levels were obtained in the 30th minute which was 0.171%. The treatment in the 30th minute gave the most optimal difference in effect which was 0.413. FTIR results showed the emergence of hydroxyapatite peaks namely –OH, PO43- and Ca-O, as well as the increase in the intensity of the peak of gypsum powder before treatment and after treatment. While the XRD results strengthened the presence of hydroxyapatite in gypsum with the presence of high peaks at 2θ = 31.08°; 32.14° and 33.45° respectively which indicated the presence of hydroxyapatite. While the main impurities in the synthesized hydroxyapatite are carbonates identified from FTIR results.

Menginisiasi Perubahan: Meningkatkan Kesadaran Siswa dalam Pengelolaan Sampah Dapur dan Plastik di SMA Kartika III-1 Banyubiru Kabupaten Semarang Margareta Novian Cahyanti; Sri Hartini; Dewi Kurnianingsih Arum Kusumahastuti; Alifia Dewi Safira; Pandu Krisnawan
BERNAS: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 1 (2024)
Publisher : Universitas Majalengka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/jb.v5i1.7664

Saat ini, tingkat kesadaran warga untuk membuang sampah pada tempatnya semakin tinggi. Kecepatan pengumpulan dan pengelolaannya tidak seimbang menyebabkan semakin besarnya volume sampah. Untuk dapat meningkatkan pengelolaan sampah, kesadaran produsen sampah tingkat rumah tangga untuk memulai pengelolaan sampah perlu dimunculkan. Penyadaran setiap anggota keluarga termasuk anak-anak untuk melakukan sortir sampah adalah langkah penting dalam upaya menjaga lingkungan dan menerapkan pengelolaan sampah yang berkelanjutan. Pengabdian pada masyarakat ini bertujuan untuk mengajak siswa untuk berpartisipasi aktif sebagai agen perubahan pengelolaan sampah khususnya siswa SMA Kartika III-1 Banyubiru. Kegiatan ini terdiri dari tahap persiapan, penyuluhan dan pameran dan diakhiri dengan tahap evaluasi. Kegiatan ini memberikan pengetahuan tentang bagaimana melakukan sortir sampah. Siswa mampu mempraktekkan sortir sampah. Siswa juga memperoleh pengetahuan tentang pemanfaatan sampah menjadi produk yang mempunyai nilai jual tinggi.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31949/jb.v5i1.7664

Optimization of Spent Coffee Ground Extraction for Kombucha Production: Effect of Temperature on Fermentation Dynamics and Antioxidant Activity Hartini, Sri; Cahyanti, Margareta Novian; Safira, Alifia Dewi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 5 (2025): October 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v14i5.1611-1618

The valorization of agro-industrial waste into functional beverages offers a sustainable approach to food processing. This study aimed to optimize the extraction temperature of spent coffee grounds for kombucha production and to evaluate its impact on fermentation dynamics and antioxidant activity. Spent coffee grounds were extracted at three different temperatures (30°C, 60°C, and 90°C) and fermented for 14 days using a symbiotic culture of bacteria and yeast (SCOBY) and kombucha broth. Key parameters monitored included pH, total soluble solids (°Brix), reducing sugars, total phenolic content, and antioxidant activity. Each treatment was repeated three times, and the data was processed using simple statistical analysis. Results showed that all samples experienced a decrease in pH (from 3.95 to 3.3) and dissolved solids (by 3.23°Brix), alongside an increase in reducing sugars (from 0.02–0.05 mg/mL to 0.43–0.56 mg/mL), indicating active microbial fermentation. The 90°C extract exhibited the highest total phenolic content (823.82 μg GAE/mL) on day 2 and antioxidant activity (82.11%) on day 14, outperforming the 60°C and 30°C extracts. These results underscore the role of thermal extraction in enhancing the functional qualities of coffee ground kombucha and highlight its potential as a promising candidate for upcycled functional beverage development.

Palm Kernel Shell as a Source of Functional Biochar: A Review of Recent Scientific Progress Cahyanti, Margareta N.; Kusumahastuti, Dewi K.A.; Hartini, Sri
Jurnal Penelitian Pendidikan IPA Vol 11 No 9 (2025): September
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i9.11849

This report examined the research trends in production and application of biochar derived from palm kernel shells (PKS) over the past decade. A Systematic Literature Review (SLR) was conducted on 63 articles indexed in Scopus between 2015 and 2025, with bibliometric mapping performed using VOSviewer. From 2015, the number of publications on PKS biochar grew gradually, reaching a peak in 2020 and 2023. Through the use of keyword co-occurrence mapping, four significant clusters of PKS biochar research were identified. These clusters primarily dealt with pyrolysis, activated carbon, biofuels, and biomass usage as main themes. The term "biochar" has a critical function in connecting applications pertaining to agriculture, the environment, and energy, as seen by its core positioning and strong keyword connections across clusters. Su Shiung Lam and Rock Keey Liew (Universiti Malaysia Terengganu) have the strongest collaboration link (strength 17), according to the VOSviewer study, which is supported by 6 documents and 640 citations. Based on the number of publications, Malaysia is the leader in PKS biochar research with 33, followed by Thailand with 8 and Indonesia with 6. The findings of this study can serve as a useful reference for researchers and institutions looking to understand current trends, active contributors, and major themes in PKS biochar research.

Co-Authors Achmad Noerkhaerin Putra Alifia Dewi Safira Alvama Pattiserlihun Aminu, November R. Anggaran, Diki Apriyanti Tindage Asep Mufti Kurniawan B. K. Wibowo Cahyo, F.D. Cucun Alep Ryanto D. A. Stefani D. Anggaran Dewantoro Dewantoro Dewi Kurnianingsih Arum Kusumahastuti Dewi Kurniasih Arum Kusuma Hastuti Hartati Soetjipto Imelda Wadu Indah Tri Susilowati Irma Ayuningtyas Jimmy Hindarto Karina Bianca Lewerissa Kristanti, Vincentia N. P. Kusumahastuti, Dewi K.A. Kusumahastuti, Dewi Kurnianingsih Arum Lydia Ninan Lestario Mahardika, Y. M. Anggara Meilano, Antonius Rizky Mutiara Nur Alfiah Natalia, Rifka Dwi Noviana Dewi Nugrahani, Yulia Frida Palembanan, Nadia Pandu Krisnawan Safira, Alifia Dewi Saputri, K Sari, Iga Permata Sri Hartini Sri Hartini Sri Hartini Susilowati Susilowati, Indah T Susilowati, Indah T. Trisna Anggreini Y. A. Steefian Yayi Suryo Prabandari Yonggulemba, Jose D Michael Yosia Adi Susetyo Yulinda Eka Ayu Rukmawati

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