Article Per Year (5 Year)
p-Index From 2020 - 2025
1.244
P-Index
This Author published in this journals
All Journal Jurnal Periodic Jurusan Kimia UNP Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya Pelita Eksakta MASALIQ: Jurnal Pendidikan dan Sains Mikroba: Jurnal Ilmu Tanaman, Sains dan Teknologi Pertanian
Della Rosalynna Stiadi
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Energy Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 8 Documents
Search

 1 
THE MAKING NATA DE ORANGE USING JUICEED ORANGE FRUIT EXTRACT (CITRUS SINENSIS (L.) OSBECK): PEMBUATAN NATA DE ORANGE MENGGUNAKAN EKSTRAK BUAH JERUK PERAS (CITRUS SINENSIS (L.) OSBECK) Rahmat Ilham Perdana; Amelia, Fitri; Rosalynna Stiadi, Della; Marlini, Rahmida; Aprilianti, Cindy
Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya Vol. 7 No. 1 (2025): Publikasi Penelitian Kimia dan Terapannya 2025
Publisher : Program Studi Kimia, Fakultas MIPA, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jc.v7i1.4122

Abstract

Penelitian ini bertujuan untuk mengetahui pemanfaatan buah jeruk sebagai bahan dasar produk olahan pangan, mengetahui pemanfaatan bahan dasar lain dalam pembuatan nata (selain kelapa), mengetahui ekstrak buah jeruk peras dapat digunakan dalam pembuatan nata de orange, mengetahui dan membandingkan kadar vitamin C, kadar asam asetat, kadar air dan organoleptik pada dua produk nata yang berbeda yakni nata de orange yang disintesis serta nata de coco pasaran. Jeruk peras dapat dijadikan sumber utama pembuatan nata selain air kelapa , karena dapat mengurangi penggunaan gula sebagai sumber karbohidrat dan urea sebagai sumber asam amino yang berperan penting untuk pertumbuhan bakteri Acetobacter Xylinum penghasil selulosa nata. Ekstrak perasan buah jeruk yang dipakai dalam penelitian ini mempunyai kadar protein sebesar 0,385% dan kadar karbohidrat sebesar 13,555%. Metode yang digunakan pada penelitian ini yaitu fermentasi nata de orange pada suhu 27-300C selama 10 hari. Untuk menentukan kadar vitamin C digunakan metode titrasi iodimetri, untuk menentukan kadar asam asetat digunakan metode titrasi asam basa (netralisasi), untuk menentukan kadar air digunakan metode pengeringan gravimetri. Hasil penelitian menunjukan bahwa nata de orange memiliki kadar vitamin C sebesar 5,02%, kadar asam asetat sebesar 0,040%, kadar air sebesar 82,3%. Nata de orange memiliki kadar vitamin C dan kadar air yang lebih tinggi serta kadar asam asetat yang lebih rendah dibandingkan nata de coco pasaran. Untuk uji organoleptik, nata de orange memiliki penilaian rata-rata 3,52, 3,33, 3,42, 3,57 dari 21 orang responden untuk warna, aroma, rasa, dan tekstur. Berdasarkan hasil penelitian yang telah dilaksanakan maka ekstrak air jeruk peras dapat digunakan sebagai bahan dasar pengganti air kelapa dalam pembuatan nata.
FORMULASI PUPUK ORGANIK CAIR (POC) BERBAHAN LIMBAH KULIT BAWANG MERAH, KULIT JERUK, KULIT NANAS, DAN AIR CUCIAN BERAS DENGAN PENAMBAHAN EM4: Pembuatan Pupuk Organik Cair (POC) dari Kulit Bawang Merah, Kulit Jeruk, Kulit Nanas dan Air Cucian Beras dengan Penambahan EM4 Mardi; Kurniawati, Desy; Rosalynna Stiadi, Della; Putri Ana, Aziza; Rara Bahri, Rayhani; Rahayu Ningsih, Sri
Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya Vol. 7 No. 1 (2025): Publikasi Penelitian Kimia dan Terapannya 2025
Publisher : Program Studi Kimia, Fakultas MIPA, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/jc.v7i1.5099

Abstract

One solution to overcome the problem of household organic waste is to use technology to process it into liquid organic fertilizer (POC). POC is a solution that contains one or more essential nutrients that are easily absorbed by plants. The main ingredient for making quality POC comes from organic waste, especially wet organic material with high water content, such as fruit and vegetable waste. Several types of waste, such as onion peels, orange peels and pineapple peels, can be processed into POC by adding EM4 as an activator. This research aims to process fruit and vegetable waste into POC, improve skills in making it, and compare the effectiveness of POC with NPK fertilizer on the growth of chili plants. The process of making POC is carried out by mixing onion peel, orange peel and pineapple peel waste with water, rice washing water and brown sugar solution, then adding EM4. This mixture is fermented for seven days with daily stirring and ventilation. The research results show that the POC produced has good nutritional content and can be used as organic fertilizer.
Analisis Pengaruh Waktu terhadap Kualitas VCO (Virgin Coconut Oil) Berbau Tengik dan Berbau Harum Santan dengan Metode tanpa Pemanasan Deffia Aryati Putri; Dzakma Putri Alsa; Ghina Khairiyah; Tashania Zhahyra; Della Rosalynna Stiadi; Jon Efendi
Mikroba : Jurnal Ilmu Tanaman, Sains Dan Teknologi Pertanian Vol. 2 No. 2 (2025): August : Mikroba : Jurnal Ilmu Tanaman, Sains Dan Teknologi Pertanian
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/mikroba.v2i2.406

Abstract

This study aims to evaluate the effect of different settling times on the quality of Virgin Coconut Oil (VCO) produced without heating (cold process), by comparing two time variations: 3 hours and ±18 hours (variation 1) and 4 hours and ±24 hours (variation 2), through organoleptic tests (color, aroma, taste), acid value, and pH analysis. The results showed that VCO from variation 2 had better quality, with a clear color, a fresh coconut-like aroma, a pleasant taste, an acid value of 1.707 mg KOH/g, and a pH of 6.4–6.5, all of which met the quality standards of SNI 7381-2008. In contrast, variation 1 showed imperfections in oil separation due to shorter settling time, which triggered oxidation and fat hydrolysis. Thus, optimal settling time in the cold process method is a key factor in producing high-quality VCO that is free from rancid odor.
Pembuatan Teh Herbal dari Bunga Telang (clitoria ternatea l) Dengan Variasi Penambahan Lemon (citrus limon l) Untuk Uji Antioksidan Zhahyra, Tashania; Deffia Aryati Putri; Dzakma Putri Alsa; Ghina Khairiyah; Della Rosalynna Stiadi
Mikroba : Jurnal Ilmu Tanaman, Sains Dan Teknologi Pertanian Vol. 2 No. 2 (2025): August : Mikroba : Jurnal Ilmu Tanaman, Sains Dan Teknologi Pertanian
Publisher : Asosiasi Riset Ilmu Tanaman Dan Hewan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/mikroba.v2i2.422

Abstract

Bunga telang (Clitoria ternatea L.) also known as blue pea, is a distinctive flower with single petals, that come in purple, blue, pink, and whote color. This flower is widely used as a natural colorant due to its high anthocyanin content, lemon juice was added to butterfly pea flower to determine antioxidant activity based on the number of hydroxyl groups capable of donating hydrogen atoms to free radical compounds. The color change observed is influenced by the acidity level (pH) of the beverage. Lemon contains a high amount of citric acid, which can flower the pH of the butterfly peaextract solution.  The colot change from blue to purple, redpr even pink indicates reaction anthocyanins to pH changes. Antioxidant activity was teste using the DPPH ( 2,2-diphenyl-picrylhydrazil) method, which measueres the samples ability to scavenge free radical. The lower the IC 150 value obtained, the stronger the antioxidant capacity of the substance. The results showed that the water content in butterfly pea tea was 15,5% and total ash content in butterfly and total ash content was 8%. The IC 50 value obtained was 53,65 which is classified as very strong in antioxidant activity and shows great potential as a natural antioxidant source
Studi Pemanfaatan Rumput Liar Pekarangan Rumah sebagai Bahan Baku Pembuatan Ekoenzim Syafriadi, Riko; Nizar, Umar Kalmar; Stiadi, Della Rosalynna; Zuyyina, Himla; Fitriani, Fitriani; Fika, Miva Hemalia; Fadhila, Radhiatul; Syafri, Vanny Sofiana
Periodic Vol 14, No 2 (2025): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/periodic.v14i2.133838

Abstract

Wild grass is a plant that grows unwanted in certain areas such as fields, gardens, agricultural land and yards. This plant is generally discarded and rarely used. Based on the composition of the materials used in ecoenzymes, fresh wild grass plants have great potential to be used as raw materials for ecoenzymes. This study aims to determine the characteristics of ecoenzymes produced using wild grass from home gardens, such as fragrant nutsedge (Cyperus aromaticus var. Elatus), virginica grass (Leersia virginica), Belulang grass (Eleusine indica), Peking grass (Agrostis stolonifera) and Ilalang (Imperata cylindrica). Wild grass with a certain composition is mixed with brown sugar and water in a ratio of 3: 1: 10 in five containers. The ecoenzyme manufacturing process is carried out for 90 days and changes in color, odor, and pH of the ecoenzyme product are observed. The results of this study indicate that the color of the five ecoenzymes produced shows a change in color to become more cloudy than the initial color of the ecoenzyme. The odor of the five ecoenzymes produced showed a change in odor to become more sour in the third month like the typical odor of weeds. Meanwhile, the pH of the ecoenzymes produced ranged from 5.8 to 7.8. The high pH of the ecoenzymes produced was caused by the low organic acid content of the ecoenzymes produced. In addition to observing the physical condition and pH of the ecoenzymes produced, qualitative testing of the nutrient content in the form of N, P and K was also carried out. Testing of the nutrient content of N, P and K carried out showed that the ecoenzymes produced from home yard weeds contained the nutrients N, P and K. These results indicate that the ecoenzymes produced can also be used as liquid organic fertilizers
Pemanfaatan Ekstrak Daun Kemangi (Ocimum basilicum) dalam Pembuatan Handsanitizer Spray Ramah Lingkungan sebagai Antiseptik Alami Effendi, Velly; Stiadi, Della Rosalynna
MASALIQ Vol 5 No 4 (2025): JULI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/masaliq.v5i4.6595

Abstract

Concerns arising from the use of synthetic antiseptics in hand sanitizer products have driven efforts to explore safer and more environmentally friendly natural alternatives. This study aims to develop a hand sanitizer spray based on basil leaf extract (Ocimum basilicum) and to evaluate its phytochemical composition, organoleptic properties, pH, homogeneity, and antiseptic efficacy. Three formulations were developed: a control without basil extract (F0), 5% extract (F1), and 10% extract (F2). Basil leaf extract contains flavonoids, tannins, and saponins, which exhibit antibacterial activity, while aloe vera and lime were added as moisturizers, natural fragrances, and supplementary antibacterial agents. Test results showed that all formulations had a pH of 4, conforming to SNI 06-2588 standards, were physically stable with homogeneous mixing, and showed no sedimentation. The highest antibacterial activity was observed in formulation F2, although it was less favored visually due to its color. Formulation F0 was preferred in terms of color and texture, while F2 was superior in aroma. The study concludes that basil leaf extract effectively enhances antibacterial activity in hand sanitizers and holds potential for development as a safe, effective, and eco-friendly natural antiseptic for widespread public use.
Analisis pH dan Kandungan Fitokimia Eco Enzyme dari Limbah Kulit Jeruk, Nanas, dan Mentimun Devi, Hafiza Tara; Stiadi, Della Rosalynna
MASALIQ Vol 5 No 4 (2025): JULI
Publisher : Lembaga Yasin AlSys

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58578/masaliq.v5i4.6843

Abstract

Household waste largely consists of organic materials such as vegetable scraps, fruit peels, and leaves, which have the potential to be transformed into eco-friendly products like eco enzyme. Eco enzyme is a fermentation product of organic waste combined with palm sugar and water, which can be used as a cleaning solution, fertilizer, natural pesticide, and water quality enhancer. This study aims to examine the characteristics of eco enzyme made from pineapple, orange, and cucumber peels in both fresh and dried forms, using a mixing ratio of 3:1:10 for organic waste, palm sugar, and water, respectively. The parameters analyzed included pH, total dissolved solids (TDS), fermentation yield volume, and tannin content as a phytochemical compound. The results showed that eco enzyme from fresh waste had a pH of 3.65, TDS of 127 ppm, and a volume of 2200 ml, whereas the product from dried waste had a pH of 3.53, TDS of 235 ppm, and a volume of 1000 ml. Tannin testing using FeCl₃ reagent indicated that neither sample contained tannins. Based on these findings, it can be concluded that eco enzyme produced from both fresh and dried organic waste exhibits favorable chemical properties and is suitable for use as an environmentally friendly household cleaning solution.
Processing Trash Fish into Economically Valuable Animal Feed in Nagari Pilubang, Padang Pariaman Regency Sari, Trisna Kumala; Away, Romy Dwipa Yamesa; Suryani, Okta; Yeni, Isra; Aini, Syamsi; Kurniawati, Desy; Nasra, Edi; Stiadi, Della Rosalynna
Pelita Eksakta Vol 7 No 1 (2024): Pelita Eksakta, Vol. 7, No. 1
Publisher : Fakultas MIPA Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/pelitaeksakta/vol7-iss1/221

Abstract

There has been concealed on the processing of trash fish into animal feed in Nagari Pilubang, Padang Pariaman Regency. The majority of the Pilubang community are fishermen. However, so far the trash fish caught have not been processed properly. Meanwhile, trash fish has the potential to be used as animal feed because it contains high protein. Through this PKM activity, the community receives education and training regarding the application of technology for processing trash fish into animal feed using appropriate technology. The animal feed was made from trash fish is processed using a fermentation process. From the results of this activity, it is known that community knowledge has increased and is very useful for implementation by the community in Nagari Pilubang
Co-Authors Aini, Syamsi Aprilianti, Cindy Away, Romy Dwipa Yamesa Deffia Aryati Putri Desy Kurniawati Devi, Hafiza Tara Dzakma Putri Alsa Edi Nasra Effendi, Velly Fadhila, Radhiatul Fika, Miva Hemalia Fitri Amelia Fitriani Fitriani Ghina Khairiyah Jon Efendi Mardi Marlini, Rahmida Nizar, Umar Kalmar Putri Ana, Aziza Rahayu Ningsih, Sri Rahmat Ilham Perdana Rara Bahri, Rayhani Sari, Trisna Kumala Suryani, Okta Syafri, Vanny Sofiana Syafriadi, Riko Tashania Zhahyra Yeni, Isra Zhahyra, Tashania Zuyyina, Himla