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All Journal Journal of Food and Pharmaceutical Science Journal of Innovation in Community Empowerment (JICE) Indonesian Journal of Education Methods Development Journal of Food and Pharmaceutical Sciences
Anggraini, Amelia Putri
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences

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The Effect of Extraction Time Variation on Caffeine Content in Robusta Coffee Extract using Ultrasound-Assisted Extraction Method Anggraini, Amelia Putri; Fildzah Arifah, Mitsalina; Sayyidah Yahya , Fina Ummu; Nurhasanah, Devika
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.18750

Abstract

West Lampung Robusta coffee has a higher caffeine content than other types of coffee. The variations in extraction time in ultrasound-assisted extraction (UAE) produced different caffeine contents than conventional extraction methods. This study aims to determine extraction time variation (15, 30, 45) influences caffeine contents in roasted coffee beans. The organoleptic test and alkaloid test evaluated Robusta coffee qualitatively. The extract obtained was measured by measuring the % MC, yield value, and wavelength scanning. Quantitative analysis using UV-Vis Spectrophotometry determined the caffeine content with different extraction times, and then each group was assessed using SPSS software. The coffee bean powder was dark brown, had a distinctive coffee aroma, bitter taste, and smooth texture, and contained alkaloids with the Mayer, Wagner, and Dragendorff tests. The yield and % water content of extract at 30 (36.938%; 6.39%) were higher than at 15 (24.111%; 6.07%) and 45 minutes (22.170%; 6.37%). Alkaloids of the extract were investigated at a wavelength of 273 nm. Caffeine contents were 0.977 ± 0.018 mgCE/mg at the 15, 0.792 ± 0.054 mgCE/mg at the 30, and 0.979 ± 0.026 mgCE/mg at the 45 minutes in significant (P<0.05). In conclusion, the difference in extraction time impacted the caffeine content of the robusta coffee bean.
The Effect of Extraction Time Variation on Caffeine Content in Robusta Coffee Extract using Ultrasound-Assisted Extraction Method Anggraini, Amelia Putri; Fildzah Arifah, Mitsalina; Sayyidah Yahya , Fina Ummu; Nurhasanah, Devika
Journal of Food and Pharmaceutical Sciences Vol 13, No 1 (2025): J.Food.Pharm.Sci
Publisher : Integrated Research and Testing Laboratory (LPPT) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.18750

Abstract

West Lampung Robusta coffee has a higher caffeine content than other types of coffee. The variations in extraction time in ultrasound-assisted extraction (UAE) produced different caffeine contents than conventional extraction methods. This study aims to determine extraction time variation (15, 30, 45) influences caffeine contents in roasted coffee beans. The organoleptic test and alkaloid test evaluated Robusta coffee qualitatively. The extract obtained was measured by measuring the % MC, yield value, and wavelength scanning. Quantitative analysis using UV-Vis Spectrophotometry determined the caffeine content with different extraction times, and then each group was assessed using SPSS software. The coffee bean powder was dark brown, had a distinctive coffee aroma, bitter taste, and smooth texture, and contained alkaloids with the Mayer, Wagner, and Dragendorff tests. The yield and % water content of extract at 30 (36.938%; 6.39%) were higher than at 15 (24.111%; 6.07%) and 45 minutes (22.170%; 6.37%). Alkaloids of the extract were investigated at a wavelength of 273 nm. Caffeine contents were 0.977 ± 0.018 mgCE/mg at the 15, 0.792 ± 0.054 mgCE/mg at the 30, and 0.979 ± 0.026 mgCE/mg at the 45 minutes in significant (P<0.05). In conclusion, the difference in extraction time impacted the caffeine content of the robusta coffee bean.
a Sosialisasi Cara Pembuatan Lilin Aromaterapi Berbasis Minyak di Dukuh Beji, Sumberagung, Jetis, Bantul, D.I. Yogyakarta Puji Lestari, Mardiana; Anggraini, Amelia Putri; Najmi, Khairi
The Journal of Innovation in Community Empowerment Vol 7 No 1 (2025): Journal of Innovation in Community Empowerment (JICE)
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/jice.v7i1.1429

Abstract

Demam Berdarah Dengue (DBD) merupakan penyakit menular yang muncul dalam waktu relatif singkat yang sangat berbahaya dan mematikan. Penyakit DBD disebabkan oleh infeksi virus dengue ke manusia. Vektor penyebar virus dengue yaitu Aedes aegypty. Beberapa upaya telah dilakukan untuk menanggulangi vektor penyebaran penyakit DBD, salah satunya yaitu dengan penggunaan lilin aromaterapi. Kegiatan pengabdian masyarakat berupa penyuluhan dan pelatihan pembuatan lilin aromaterapi bertujuan untuk memberikan pengetahuan dan menciptakan keterampilan baru dalam memanfaatkan alat dan bahan yang sederhana sehingga dapat menjadi inovasi baru bagi warga Dukuh Beji dalam menanggulangi vektor nyamuk Aedes aegepty. Kegiatan pengabdian masyarakat ini dilakukan dengan metode praktik langsung untuk membuat produk lilin aromaterapi. Secara keseluruhan, respon dari program kerja ini sangat baik dilihat dari segi diskusi serta tanya jawab. Kegiatan pengabdian masyarakat mengenai pembuatan lilin aromaterapi dengan zat aktif dari bahan alami mampu memberikan pengetahuan bagi ibu-ibu PKK Dukuh Beji. Rencana tindak lanjut dari kegiatan ini adalah ibu – ibu PKK di Dukuh Beji diharapkan mampu membuat secara mandiri yang kemudian dapat dijadikan sebagai peluang usaha
Optimizing Internal Audit Roles for Fraud Prevention in Higher Education: Optimalisasi Peran Audit Internal dalam Pencegahan Penipuan di Perguruan Tinggi Anggraini, Amelia Putri; Hanun, Nur Ravita
Indonesian Journal of Education Methods Development Vol. 20 No. 2 (2025): May
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/ijemd.v20i2.990

Abstract

Background: Fraud in higher education remains a persistent challenge due to complex organizational structures and weak oversight mechanisms. Specific Background: Previous studies mostly examined technical aspects of internal audit without exploring its practical effectiveness across diverse campus contexts. Gap: Limited qualitative investigations addressing how internal audit functions operate in different institutional settings. Aim: This study explores the effectiveness of internal audit roles in preventing fraud in three higher education institutions. Methods: A qualitative approach was applied using semi-structured interviews, observations, and triangulation supported by secondary literature. Results: Internal audit performance in the three institutions remains suboptimal due to limited management support, inconsistent follow-up of audit recommendations, and oversight structures that emphasize administrative review rather than investigative depth. Novelty: This study provides a multi-institutional qualitative perspective showing how variations in audit structures produce different levels of fraud-prevention readiness. Implications: The findings highlight the need for strengthened governance systems, clearer authority for internal audit units, and systematic follow-up mechanisms to enhance institutional integrity. Highlights:• Internal audit effectiveness varies across institutions• Fraud prevention requires managerial commitment• Oversight structures shape audit performance Keyword: Internal Audit, Fraud Prevention, Higher Education, Internal Control, Qualitative Study
Co-Authors Arifah, Mitsalina Fildzah Devika Nurhasanah Lestari, Mardiana Puji Najmi, Khairi Nur Ravita Hanun Sayyidah Yahya , Fina Ummu