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All Journal CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Jurnal Penelitian Pendidikan IPA (JPPIPA) Al-Kimia Chimica et Natura Acta ALCHEMY Jurnal Penelitian Kimia Jurnal Pengabdian Masyarakat MIPA dan Pendidikan MIPA Jurnal Saintek Lahan Kering JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Bakti Cendana: Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Abdi Masyarakat Indonesia Jurnal Ilmiah Berkala: Sains dan Terapan Kimia Jurnal Inovasi Pengabdian dan Pemberdayaan Masyarakat Journal of Chemical Science and Application Jurnal Pengabdian Masyarakat Inovasi Indonesia Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Gelyaman, Gebhardus Djugian
Prodi Kimia, Universitas Timor
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Materials Science & Nanotechnology Nursing Physics Public Health Social Sciences Other

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Exploring the Synergistic Effect of Curcumin on Gelatin Films for Real-Time Pork Freshness Assessment Adu, Risna Erni Yati; Gelyaman, Gebhardus Djugian; Kia, Kristoforus Wilson; Oki, Emirensiana; Silab, Maria Desi; Knaofmone, Angelina
Chimica et Natura Acta Vol 13, No 3 (2025)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/cna.v13.n3.57995

Abstract

A smart film based on hydromethanol-curcumin has been developed as a freshness detector for local packaged pork. It was fabricated using solution casting method by varying the curcumin content to determine its effect on the chemical, physical, mechanical and functional characteristics of the film. Film characteristics were determined using colorimeter, TGA, FTIR, SEM and bioactivity assay. Film response was analyzed in different pH buffer solutions, different acid base media and pork samples during the storage period. Film characteristics such as antioxidant, antibacterial activity and surface color was improved by increasing curcumin concentration. On the other hand, mechanical dan physicochemical characteristics such as tensile strength, water content, swelling index and water solubility decreased along with increasing curcumin concentration. Curcumin concentration have no significant effect on the thermal stability and color brightness of the film. SEM images show that increasing curcumin concentration results in aggregation of the gelatin biopolymer matrix. Gelatin-curcumin film was sensitive to pH changes either in gas or liquid media. The properties of the proposed film have high potential to be used as a freshness detector for local packaged pork.
Utilization of Local Natural Dyes and Mordants in Dyeing Polyester Yarn for Timor Woven Fabrics: Characterization and Potential Applications Marselina Theresia Djue Tea; Elisabeth Korbafo; Faustinus Kadha; Yohana Ivana Kedang; Fetronela Rambu Bobu; Agustina Mogi; Ernesta Wae; Janrigo Klamegio Mere; Gebhardus Djugian Gelyaman
Jurnal Penelitian Pendidikan IPA Vol 12 No 1 (2026)
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v12i1.11639

Abstract

The objective of this study was to extract natural dyes from plant parts, characterize them, and evaluate their color fastness properties. The yarns were bleached using hydrogen peroxide at a concentration of 10% (based on fiber weight) at 100°C for 30 minutes. Three natural dyes (teak leaves, turmeric, and mango bark) were selected as natural sources for color extraction, which was carried out for 60 minutes at 100°C. Dyeing was performed both with and without the addition of salt, alum, and lime as mordants. The FTIR spectra of fabrics dyed with natural dye extracts showed absorption bands at 2963–2918 cm⁻¹, indicating the presence of C-H stretching from methyl (CH₃) and methylene (-CH₂-) groups found in polyester. The band at 1710–1713 cm⁻¹ originated from the carbonyl (C=O) group, which is a main characteristic of polyester. The band around 1504–1577 cm⁻¹ was identified as aromatic C=C bond stretching. The band at 1338–1242 cm⁻¹ indicated C-O stretching, which may be attributed to ester groups in polyester. The band at 1091–1015 cm⁻¹ represented C-H bending, which is also characteristic of polyester molecules. Turmeric and teak leaves demonstrated better color fastness compared to mango bark.
Introduction and Use of Aloe Vera-Based Edible Coating to Improve the Quality of Cucumber Fruit in the Oemanas Farmer Group Nian Village: Pengenalan dan Penggunaan Edible Coating Berbasis Aloe Vera untuk Peningkatan Mutu Buah Timun di Kelompok Tani Oemanas Desa Nian Risna Erni Yati Adu; Marselina Theresia Djue Tea; Gebhardus Djugian Gelyaman
JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat) Vol. 9 No. 1 (2025): Jati Emas (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat)
Publisher : DPD Jatim Perkumpulan Dosen Indonesia Semesta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Cucumber is one of the main commodities produced by the Oemanas Farmers Group in Nian Village. So far, the number of cucumbers produced is quite high during harvest time, but often experiences physical damage during transportation and marketing. Due to the limited knowledge and skills of the farmer group members, so far there has been no post-harvest processing and preservation technique. As an effort to reduce this problem, it is necessary to carry out activities to introduce and apply edible coating based on easily accessible materials. Edible coating can control post-harvest damage to cucumbers. This community service activity aims to control damage to cucumbers in partner groups through preliminary survey activities to obtain information related to partner conditions, socialization in the form of lectures followed by interactive discussions between participants and implementers, training in preparation and application of coating suspensions carried out through demonstration activities then continued with independent practice activities by each member of the farmer group. The final activity is an evaluation to measure the achievement of the goals and targets of the activity. The evaluation results showed an increase in partner knowledge about edible coating by 65% ​​of the total participants. In addition, more than 70% of partner members have the skills to carry out the preparation of edible coating suspensions and apply them to the surface of cucumbers through dipping techniques.
Co-Authors Agustina Mogi Aloysius Rusae Amsikan, Apriani Antonius Ola Benu, Didi Benu, Didi Prasetyo Bria, Emilia Juliyanti Christanti, Cindy Claudia Edi, Eduardus Emilia Juliyanti Bria Ernesta Wae Faustinus Kadha Fetronela Rambu Bobu Giovanny Robertho Wolfram Lake Hermina Manlea Janrigo Klamegio Mere Janrigo Klaumegio Mere Jefry Presson Jefry Presson Kefi, Felisitas Kia, Kristoforus Wilson Knaofmone, Angelina Kolo, Maria Magdalena Korbafo, Elisabeth Manikin, Gerosa Risa Vianey Marlince Kabosu Matius Stefanus Batu Mere, Janrigo Klaumegio N. M. Obenu Nensiana Kono Foni, Elfrida Obenu, Noviana Mery Oki, Emirensiana Patrisius Maryanto Bria Regina Seran Rikardus Kolo Risna Erni Yati Adu Sefrinus Maria Dolfi Kolo Silab, Maria Desi Talan, Veronika Sofia Jaquelin Tea, Marselina Theresia Djue Tefa, Anna Wiguna, Gede Arya Yohana Ivana Kedang Yolanda Getrudis Naisumu Yoseph Satrio Akoit