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All Journal Jurnal Penelitian Saintek Jurnal Kesehatan Jurnal Pendidikan Kimia (JPKim) Jurnal Kreativitas PKM JCRS (Journal of Community Research and Service) Jurnal Penelitian Farmasi dan Herbal Jurnal Abdimas Ilmiah Citra Bakti (JAICB) Indonesian Journal of Chemical Science and Technology Jurnal Pengabdian Kepada Masyarakat (JPKM) Tabikpun FORTE JOURNAL CHEDS: Journal of Chemistry, Education, and Science Jurnal Farmanesia Jurnal Teknologi Kimia Unimal JURNAL KIMIA SAINTEK DAN PENDIDIKAN EINSTEIN (E-JOURNAL) Herbal Medicine Journal Jurnal ABDIMAS MUTIARA Prosiding Seminar Nasional Pengabdian kepada Masyarakat (SINAPMAS)

Zuhairiah Nasution, Zuhairiah

Unknown Affiliation

Author-ID : 639927

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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PENETAPAN KADAR ETANOL PADA TAPE SINGKONG (Manihot utilissima) DENGAN PENAMBAHAN SARI BUAH NANAS (Ananas comosus) Siti Nurbaya; Siti Maimunah; Zuhairiah Zuhairiah; Ika Kristina
Jurnal Farmanesia Vol 6 No 2 (2019): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Cassava tape is a tape made from fermented cassava. The fermentation process is one way to turn food into the product we want by using microbes. This study aims to determine the effect of adding pineapple juice (Ananas comosus) to the ethanol content of cassava tape (Manihot utilissima). Experimental research method with distillate examination, in the distillation process. The sample used was cassava tape (Manihot utilissima) with variations in the volume of addition of pineapple juice (Ananas comosus) 50 ml, 60 ml, and 70 ml, with a fermentation time of 3 days. The sampling technique used is purposive sampling. The results of weighing the ethanol content with a pycnometer will be matched based on its specific gravity. The results of the study of ethanol levels in cassava tape (Manihot utilissima) with a volume variation of the addition of 50 ml of pineapple juice (Ananas comosus) obtained 2.71% results, with the addition of 60 ml the results were 3.19%, with the addition of 70 ml the results were 3.88%. Meanwhile, the ethanol content of cassava tape (Manihot utilissima) without pineapple juice (Ananas comosus) was found to be 1.88%. The conclusion of this study was that the ethanol content of cassava tape (Manihot utilissima) with the addition of pineapple juice (Ananas comosus) increased.

IDENTIFIKASI MERKURI PADA BEBERAPA KRIM WAJAH YANG TERDAPAT DI PASAR BINJAI Zuhairiah Zuhairiah; Siti Nurbaya; Yosy Cinthya Eriwaty Silalahi; Fitri Margaretta Simarmata
Jurnal Farmanesia Vol 7 No 1 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Cosmetics are used to whiten the skin and also to avoid skin disorders both from inside and outside, such as blemishes, spots, freckles. The addition of mercury to cosmetics causes dark spots, allergies, irritation, and high doses can cause brain and kidney damage. Mercury is a substance that is prohibited by the Regulation of the Head of the Food and Drug Supervisory Agency (BPOM) of the Republic of Indonesia No. HK.00.05.42.1018 concerning cosmetics. The purpose of this study was to determine whether there was a mercury compound in facial whitening cream. The cream was taken at random from a whitening cream vendor in the Binjai market. Mercury identification was carried out at the Medan Regional Health Laboratory and from the results of research on 5 samples of facial whitening cream, it turned out that there was one sample containing mercury compounds, namely sample B, which did not meet the requirements.

PENETAPAN KADAR FLAVONOID TOTAL EKSTRAK ETANOL JERAMI NANGKA (Artocarpus heterophyllus) SECARA SPEKTROFOTOMETRI-Visible Jon Kennedy Marpaung; Zuhairiah Nasution; Cut Masyithah Thaib; Junisan Siringoringo
Jurnal Farmanesia Vol 7 No 1 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Flavonoids are compounds consisting of 15 carbon atoms which are generally distributed in the plant world. Flavonoid compounds are a group of the largest phenolic compounds found in nature, these compounds are red, purple, and blue dyes as well as yellow dyes found in plants. This study aims to determine the total flavonoid content of the jackfruit straw ethanol extract by using the UV-VIS spectrophotometric method, this study includes sample preparation, simplicia phytochemical screening, and extract manufacture, then determine the total flavonoid content of the jackfruit straw ethanol extract which is equivalent to quercetin (Quercetin). Equivalent (QE)) using aluminum chloride reagent with a wavelength of 437 nm by Visible spectrophotometry. Based on the research conducted, the total flavonoid content of jackfruit straw extract determined by Visible spectrophotometry using aluminum chloride reagent was 114.7590± 52.1263 mg QE/g extract.

PEMANFAATAN LIMBAH CAIR TAHU MENJADI Nata de Soya MENGGUNAKAN BAKTERI Acetobakter xylinum Zuhairiah Zuhairiah; Jon Kenedy Marpaung; Maringan Silitonga
Jurnal Farmanesia Vol 7 No 2 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Nata de Soya merupakan salah satu jenis pangan yang diperoleh dari pengolahan limbah cair tahu yang berbahan dasar kedelai. Penelitian ini bertujuan untuk memanfaatkan limbah cair tahu yang sering terabaikan dan menjadi penyebab rusaknya lingkungan perairan dekat perindustrian pembuatan tahu. Nata de Soya dibentuk oleh bakteri Acetobacter xylinum yang merupakan bakteria erob. Masing-masing perlakuan difermentasi selama 8-14 hari, parameter yang diamati yaitu berat nata, kadar air, kadar serat dan selulosa Nata de Soya selama 8-14 hari. Pada penelitian ini didapat data ketebalan Nata de Soya dengan perlakuan 1, 2, dan 3 dengan kosentrasi 5, 10, dan 20% starter bakteri yaitu, 2,4503 gr, 2,8922 gr, dan 2,9226. Pada berat nata didapat 0,21 cm, 0,82 cm, dan 1,53 cm. Kandungan kadar air pada Nata de Soya pada perlakuan 1,2 dan 3 dengan kosentrasi masing-masing 5, 10, dan 20% yaitu 82,71, 83,71%, dan 84,17%%. Kandungan kadar serat Nata de Soya pada perlakuan 1, 2, dan 3 dengan kosentrasa bakteri 5, 10 dan 20% didapat 49,90%, 50,74% dan 54,02%. Pada uji kadar selulosa menggunakan FTIR dengan sampel 0,4 g nilai tertinggi didapat sebanyak 3361,12 menunjukan adanya gugus aldehid dari selulosa acetat. Pemanfaatan limbah cair tahu menjadi Nata de Soya menggunakan bakteri acetobacter xylinum dapat menjadi alternative pengolahan limbah cair tahu.

PENGARUH VARIASI WAKTU FERMENTASI TERHADAP KADAR ETANOL HASIL FERMENTASI SINGKONG KUNING (Manihotutillissima Pohl) Siti Maimunah; Zuhairiah Zuhairiah; Artha Yuliana Sianipar
Jurnal Farmanesia Vol 7 No 2 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Cassava is an agricultural commodity that is widely grown in Indonesia and is an important source of carbohydrates after rice with a content of 34.7%. Yellow cassava is usually served in the form of tape through a fermentation process. This study aims to determine the effect of variations in fermentation time on ethanol content resulting from yellow cassava fermentation. This study used an experimental method with the distillation method using yellow cassava samples which were fermented for 72 hours, 96 hours, and 120 hours. The results of this study indicate that there is an effect of time variation on the ethanol content of fermented yellow cassava with a value of 0.93% (72 hours), 1.00% (96 hours), 1.27% (120 hours) which has a very significant effect (p < 0.01 >). The yield of this fermentation can be determined using the alcohol BJ table.

PENENTUAN KADAR KAFEIN DALAM KOPI INSTAN SECARA SPEKTROFOTOMETRI ULTRAVIOLET Supartiningsih Supartiningsih; Zuhairiah Zuhairiah; Cut Masyithah Thaib; Naim Bahagia
Jurnal Farmanesia Vol 7 No 2 (2020): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

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Caffeine in coffee has clinically beneficial pharmacological effects, such as stimulating the central nervous system, relieving fatigue, drowsiness and also increasing concentration. However, excessive use of caffeine can cause heart palpitations and stomach upset. According to SNI 01-7152-2006, the maximum limit of caffeine in food and beverages is 150 mg/day and 50 mg/serving. The purpose of this study was to determine the level of caffeine in instant coffee circulating in supermarkets in Medan City by Ultraviolet Spectrophotometry. Determination of caffeine content was carried out by the UV Spectrophotometry method after extraction using chloroform in an alkaline environment. The caffeine concentration can be calculated from the calibration curve regression equation. The results showed that the three instant coffee samples were determined to have different levels of caffeine, namely instant coffee sample code A 5.2585 mg/gram, code sample B 4.2348 mg/gram, and code C 133564. mg/gram. When viewed from the requirements, the caffeine content in the instant coffee samples coded A and B has exceeded the portion limit of 131.4625 mg and 84,768 mg, respectively, but is still within the limits set by SNI 01-7152-2006 if consumed in one pack. per day, henceforth the code C sample does not exceed the caffeine content limit of serving, which is 26.7128 mg of caffeine.

PEMERIKSAAN CEMARAN Escherichia coli, Shigella sp DAN Salmonella sp PADA SUSU SAPI PERAH YANG DIPEROLEH DARI PETERNAKAN ASAM KUMBANG KECAMATAN MEDAN SELAYANG Zuhairiah Zuhairiah; Siti Maimunah; Maringan Silitonga
Jurnal Farmanesia Vol 8 No 1 (2021): Jurnal Farmanesia
Publisher : UNIVERSITAS SARI MUTIARA INDONESIA

Milk is a drink that is mandatory for consumption by the public, especially for children, therefore, milk must be free from contamination with Escherichia coli, Shigella sp and Salmonella sp bacteria, through the tools used are not clean, the environment is dirty, the hands of workers, and others. This study aims to determine the presence or absence of Escherichia coli, Shigella sp, and Salmonella sp bacteria in Dairy Cow Milk obtained from the Asam Kumbang Farm, Medan Selayang District. The research sample was ten samples of milk from dairy cows in one farm with different cows which were treated with two aseptic and non-aseptic treatments. The research method used is descriptive research with MPN (Most Probable Number) method to count coliform bacteria followed by an examination of LB, BGLB, EMBA media, gram staining, biochemical tests, IMVIC tests, and user testing methods on samples of Shigella sp and Salmonella bacteria sp followed by an examination of NB, SCB, SSA media, gram staining, biochemical tests, and IMVIC. The results showed that one aseptic sample A and 3 non-aseptic samples A, B, C had Escherichia coli bacteria in dairy cows' milk. The quality of milk must comply with the requirements of SNI 3141.1:2011 Fresh Milk Quality and the Maximum Limit of Microbial Contamination in SNI 7388-2009 Fresh Milk.

IDENTIFIKASI KADAR GLUKOSA DAN SUKROSA PADA MADU HUTAN ZUHAIRIAH NST; ERNALA BR GINTING; DYNA GRACE ROMATUA; FIRDAUS FAHDI
Jurnal Penelitian Farmasi & Herbal Vol 1 No 2 (2019): Jurnal Penelitian Farmasi & Herbal
Publisher : Fakultas Farmasi Institut Kesehatan DELI HUSADA Deli Tua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36656/jpfh.v1i2.62

Abstract Glucose and sucrose tests are performed as one of honey’s standard quality. Meanwhile the process of honey production by bees itself is a complex process, so there is a high probability of differences in the levels and composition of glucose and sucrose among the types of honey circulating in the community. The composition of glucose and sucrose of each honey can affect its efficacy mainly when it is used for treatment process. The aim of this research is to know glucose and sucrose level in forest honey and compare it with honey’s standard quality according to Indonesian national standard (SNI 01-3545-2013). The samples were 3 forest honey from different village. Sample A is forest honey from Kubu Simbelang Village, Sample B from Bunuraya Village, and Sample C from Suka Village, Tigapanah District. The determination of glucose and sucrose levels was performed by Luff Schoorl method. The result of this study was glucose average level of each sample A, B and C is 71,42%, 66,24%, and 71,21%. The sucrose average levels of sample A, B, and C is 3,09%, 4,51, and 3,04%.It can be stated thatall forest honey used in this study has fulfilled the requirements according to SNI 01-3545-2013 which set that glucose level of honey must be at least 65%while the sucrose level is maximum 5%.

Pengaruh Software Macromedia Flash Pada Pembelajaran dengan Model Kooperatif Tipe Team Assisted Individualization Terhadap Hasil Belajar Kimia Siswa Pada Pokok Materi Termokimia Nurfajriani Nurfajriani; Zuhairiah Nasution
Jurnal Pendidikan Kimia (JPKim) Vol 7, No 3 (2015): Desember
Publisher : Pascasarjana Universitas Negeri Medan

Abstract. This study aims to determine the effect of Macromedia Flash software on cooperative learning TAI (Team Assisted Individualization) on learning outcomes of students in the subject Thermochemistry. The population in this study were all students of class XI SMA Negeri 1 Stabat IA class on academic year of 2010/2011 consisting of 4 classes. Samples were taken by random sampling which consisted of the experimental class I and experiment II. The experimental class conduct with a model of cooperative learning TAI type of media with the use of Macromedia Flash and the experimental class II applied by cooperative learning TAI without media. The instrument used was in the form of multiple-choice test of 20 items that have been valid. Then test the hypothesis using a different test (t test). Research results obtained average value pretest experiment class I is 12.5 and the average value of the experimental class II pretest was 17.36. After the different treatment given to both classes of the average values obtained posttest experimental class I was 71.25 and the average value posttest experimental class II is 61.39. The hypothesis was tested by t test with results tcount> ttable (2.8125> 1.669) which means that the hypothesis that "there is the influence of Macromedia Flash software on the model of cooperative learning TAI type on learning outcomes of students on the subject of chemical thermochemical" unacceptable. Keywords: TAI, macromedia flash, hasil belajar

PENGARUH VISKOSITAS KITOSAN DARI BERBAGAI BERAT MOLEKUL TERHADAP PEMBUATAN KITOSAN NANOPARTIKEL MENGGUNAKAN ULTRASONIC BATH Zuhairiah Nasution; Harry Agusnar; Zul Alfian; Basuki Wirjosentono
Jurnal Teknologi Kimia Unimal Vol 2, No 2 (2013): Jurnal Teknologi Kimia Unimal - Nopember 2013
Publisher : LPPM Universitas Malikussaleh

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Telah dilakukan penelitian mengenai pengaruh viskositas kitosan dari berbagai berat molekul terhadap pembuatan kitosan nanopartikel dengan menggunakan ultrasonic bath. Kitosan merupakan salah satu polisakarida alam yang diperoleh dari deasetilasi kitin. Dewasa ini aplikasi kitosan telah sangat banyak dan meluas. Perkembangan penelitian kitosan juga telah sangat berkembang salah satunya dengan memodifikasi kitosan menjadi berukuran nano. Banyak cara untuk memodifikasi kitosan menjadi kitosan nanopartikel. Dalam penelitian ini, pengubahan kitosan menjadi kitosan nanopartikel dengan menggunakan instrument ultrasonic bath dengan menggunakan TPP 1% sebagai pengikat silang dan asam oleat sebagai surfaktan dengan memvariasikan berat molekul kitosan, konsentrasi larutan kitosan dan lama penyimpanan larutan kitosan. Data menunjukkan viskositas larutan kitosan menurun seiring dengan lamanya waktu penyimpanan kitosan. Larutan kitosan dengan konsentrasi sama, penurunan viskositasnya lebih nyata terlihat pada kitosan berat molekul tinggi dibandingkan kitosan berat molekul sedang. Penurunan viskositas ini terjadi karena kitosan mengalami hidrolisis ketika bereaksi dengan larutan asam. Hasil foto SEM menunjukkan, larutan kitosan 1% dari kitosan berat molekul tinggi dengan penyimpanan 1 hari menghasilkan homogenitas partikel yang paling baik. Karena pada penyimpanan 1 hari kitosan belum mengalami hidrolisis dalam larutan asam. Spectrum FTIR menunjukkan terdapatnya semua gugus fungsi yang khas pada kitosan.

Co-Authors ,, Serimawarni Ahmad Hafizullah Ritonga Ahmad Nasir Pulungan Alfi Syahfitri Amila Amila Amila Amila Amila Amila Amila Amila, Amila Ariyanti Ariska Ayi Darmana Ayi Darmana, Ayi Basuki Wirjosentono Berta Butar-butar Cahaya Amalia Sitorus Cut Masyithah Cut masyithah Cut Masyithah Thaib Dalimunthe, Makharany Damanik, Marini Daniel Ginting Denny Satria, Denny DYNA GRACE ROMATUA Eka Margareta Sinaga Elly Sitorus Eriwaty Silalahi, Yosy Cinthya Erly Sitompul ERNALA BR GINTING Eta M. Br Simanullang Etalia, Netie Eviyona Laurenta Br Barus Faradilla, Putri FIRDAUS FAHDI Fitri Margaretta Simarmata Fitria Mahdani Ginting, Elfrida Haqqi Annazili Nasution Harry Agusnar Helen Anjelina Simanjuntak Hestina Hestina Hotromasari Dabukke Ida Duma Riris Ika Kristina Isra Kristina Sitohang Jhony Hartanta Sembiring Jon Kenedy Marpaung Jon Kennedy Marpaung Junifa Layla Sihombing Junisan Siringoringo Karimah, Fithriyyah M Mukmin Makharany Dalimunthe Marbun, Eva Diansari Maringan Silitonga Marpaung, Jon Kenedy Marpaung, Jon Kennedy Mhd Fahmi Muhammad Risky Akbar Siregar Munthe, Alfian Rejekinta Mutiara Agustina Nst Naim Bahagia Nasution, Haqqi Annazili Nasution, Marnida Yusfiani Nasution, Mhd. Sholeh Kurniawan Nerdy, Nerdy Nia Veronika Nina Fentiana Nora Susanti Nugroho, Arfito Nurfajriani Nurfajriani Nurul Hidayah Pratiwi, Meidy Citra Predy Fernandes Sihaloho Pulungan, Ahmad Shafwan Puput Fransiska Hareva Purwandari, Vivi Putri Faradilla Ratna Sari Dewi Rifoni Simbolon Safruddin, Muhammad Sultan Sapitri*, Alfi Sapitri, Alfi Saputra, Ardi Maulanna Sari, Dwy Puspita Setiawati Gea Sianipar, Artha Yuliana Silitonga, Maringan Silvia Dona Sari Simanullang, Eta M. Br Siringoringo, Junisan Siti Maimunah Siti Maimunah Siti Maimunah Siti Maimunah Siti Nurbaya Siti Nurbaya Sitompul, Erly Sitorus, Cahaya Amalia Sitorus, Elly Sitorus, Rosa Nadya Evelyn Suharyanisa Supartiningsih - - Supartiningsih Supartiningsih Thaib, Cut Masyithah Tiurma Sitompul Vivi Asfianti Vivi Purwandari Yosy Cinthya Eriwaty Silalahi Yosy Cinthya Eriwaty Silalahi Yosy Cinthya Eriwaty Silalahi Zul Alfian

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