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All Journal VALENSI SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Riset Sains dan Kimia Terapan JSMARTech : Journal of Smart Bioprospecting and Technology Journal of Halal Science and Research
Kartika, Irma Ratna
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience Nursing Public Health Social Sciences Other

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Prediction of biomarker peak of infrared spectra between pork fat and chicken meat fat using fourier transform infrared spectroscopy technique and clotter plot method Saputra, Irwan; Kartika, Irma Ratna
Journal of Halal Science and Research Vol. 5 No. 2 (2024): September
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jhsr.v5i2.10820

Abstract

The increasingly widespread contamination of chicken meat by pork requires a method to identify the presence of these contaminants quickly and cheaply. Apart from analyzing the spectrum of various pure animal fats, this research also aims to vary the concentration of pork fat and chicken fat to know the FTIR peak spectrum, which will change with changes in concentration. The presence of spectral peaks that change can be identified due to changes in pork fat concentration, which also shows a typical peak spectrum position in pork fat. Variations in the concentration of pork fat contaminants in chicken fat consist of the ratio of the mixture of pork fat (PF) and chicken fat (CF), namely 90:10 (PC1), 80:20 (PC2), 70:30 (PC3), 60:40 (PC4), 50:50 (PC5), 40:60 (PC6), 30:70 (PC7), 20:80 (PC8), and 10:90 (PC9). A scatter plot, a graph usually used to see the relationship pattern between 2 variables, is employed in this research to visualize the changes in spectral peaks with varying concentrations of pork fat in chicken fat. The data scale must be an interval and ratio scale to use a scatter plot. Biomarker wavelengths were identified from the spectra of four animal fats and palm oil at positions 2948.9 and 3007 cm−1, separated by four animal fats and palm oil at a certain distance, thus indicating that these wavelengths could be used to identify non-halal samples.   Keywords: Chicken, Clotter plot, Fat, Infrared, Meat, Pork, Spectra
Development of Bacillus subtilis Detection Method Targeting Genes codY, narH, and ureC Using Polymerase Chain Reaction Nurjayadi, Muktiningsih; Berkahingrum, Ayu; Putri, Adinda Myra Amalia; Rahmawati, Atikah Nur; Anggraeni, Rosita Gio; Fahriza, Tiara; Declan, Jefferson Lynford; Putri, Gladys Indira; Krisdawati, Ismaya; Juliansyah, Dandy Akbar; Azzahra, Maharanianska; Maulana, Irvan; Kartika, Irma Ratna; Kurniadewi, Fera; Sukmawati, Dalia; Rahayu, Sri; Saamia, Vira; Wiranatha, I Made; Abomoelak, Bassam; El Enshasy, Hesham
JSMARTech: Journal of Smart Bioprospecting and Technology Vol. 5 No. 1 (2024): JSMARTech Volume 5, No. 1, 2024
Publisher : JSMARTech

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jsmartech.2024.005.01.26

Abstract

Bacillus subtilis, a causative agent of foodborne illness in bread, cakes, cereals, and cheese leading to symptoms like diarrhea and nausea, was investigated for its role in nosocomial infections, including endocarditis, bacteremia, septicemia, and meningitis. The research focused on three genes: codY, narH, and ureC, which respectively contribute to bacterial survival through biofilm and spore formation, acid resistance, and adaptation to anaerobic conditions. The objective of this study was to evaluate the codY, narH, and ureC genes using the Gradient PCR method for Bacillus subtilis detection in bread and cheese through Real-Time PCR. During the research, bacterial growth was observed with an OD600 of 1.438 in Tryptic Soy Broth (TSB), and colonies of medium size, smooth, cream-coloured, and round shape were successfully isolated on Tryptic Soy Agar (TSA). The DNA template used had a 71.5 ng/µL concentration with an A260/280 ratio of approximately 1.830. The annealing temperature for Gradient PCR used was 53-62°C. The primers successfully amplified codY (175 bp), narH (222 bp), and ureC (153 bp) gene amplicons. The optimal annealing temperature for the primers used was 60°C, as indicated by the presence of a single bright band in electrophoresis. Using these three different genes, testing can also be conducted with the Multiplex PCR method. The next step involves developing a detection kit using optimized primers and annealing temperatures for the identification of Bacillus subtilis in bread and cheese samples using Real-Time PCR.
Garciniaxanthone E and 12b-Hydroxy-des-D-garcigerrin A from The Tree Bark Garcinia dulcis and their Inhibitory Properties against Receptor Tyrosine Kinases Kurniadewi, Fera; Aqilah, Amadita Shafa; Kartika, Irma Ratna; Nurjayadi, Muktiningsih; Hermawati, Elvira; Danova, Ade
Jurnal Kimia Valensi Jurnal Kimia VALENSI, Volume 10, No. 1, May 2024
Publisher : Syarif Hidayatullah State Islamic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/jkv.v10i1.38159

Abstract

Two xanthone derivatives, garciniaxanthone E (1) and 12b-Hydroxy-des-D-garcigerrin A (2) have been isolated from ethyl acetate extract of the tree bark of Garcinia dulcis. The Ultraviolet (UV), Infrared (IR), Nuclear Magnetic Resonance (NMR), and Mass Spectrometry (MS) data analysis elucidated the structure of the isolated compounds. This study represents the first evaluation of compounds 1 and 2 in terms of their efficacy against receptor tyrosine kinases. The results showed that compound 1 exhibited weak activity with 12% inhibition against Insulin Receptor (InsR), while compound 2 showed moderate activity with 29% inhibition against epidermal growth factor receptor (EGFR). A molecular docking study targeting EGFR-TK suggests that the hydroxyl group at C-4 on compound 2 can be demolished to raise the inhibitory activity in future research.
Pengaruh Variasi Komposisi Susu Skim Terhadap Kadar Asam Amino pada Yogurt Sari Jagung Manis (Zea mays L. saccharata) Farida, Tania; Suhartono, Suhartono; Kartika, Irma Ratna
JRSKT - Jurnal Riset Sains dan Kimia Terapan Vol 9 No 1 (2023): Jurnal Riset Sains dan Kimia Terapan, Volume 9 Nomor 1, Juni 2023
Publisher : Program Studi Kimia Universitas Negeri Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21009/JRSKT.091.05

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui kadar asam amino pada yogurt sari jagung manis berdasarkan pengaruh variasi komposisi susu skim dengan menggunakan HPLC (High Performance Liquid Chromatography). Yogurt dengan variasi 20% sari jagung manis dan 80% susu skim merupakan variasi komposisi terbaik dalam pembuatan yogurt sari jagung manis dengan menghasilkan kadar total asam amino sebesar 10,31% b/b dan terdeteksi puncak asam amino yang tertinggi pada kromatogram, yaitu asam glutamat sehingga yogurt sari jagung manis dapat dijadikan sebagai bahan pangan bergizi. Kata kunci: HPLC, kadar asam amino, variasi komposisi susu skim, yogurt sari jagung manis Abstract This study aims to know he amino acid content on sweet corn yogurt based on the influence variation of skim milk composition using HPLC (High-Performance Liquid Chromatography). Yogurt with a variation of 20% sweet corn and 80% skim milk is the best composition in the manufacture of sweet corn yogurt that produces a total amino acid content of 10.31% w/w and detecs the highest peak amino acid on chromatogram is glutamate acid, with the result that sweet corn yogurt can be used as a nutritious food. Keywords: amino acid content, HPLC, sweet corn yogurt, variation of skim milk composition
PELATIHAN PEMBUATAN YOGHURT UNTUK GURU-GURU SMA KIMIA DI MGMP JAKARTA TIMUR 2 Kartika, Irma Ratna; Kurniadewi, Fera; Muktiningsih, Muktiningsih; Fajriani, Fathya Putri; Chantika, Kinanti Istantia; Septiani, Elsa; Falana, Isfasona Bunga; Octaviany, Sheila Nurul Fadillah
SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Vol 7, No 4 (2023): Desember
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jpmb.v7i4.19645

Abstract

ABSTRAKKementerian Pendidikan dan Kebudayaan Republik Indonesia sejak Februari 2022 telah menerbitkan Kurikulum Merdeka Belajar yang bertujuan untuk mengatasi ketertinggalan dan kesenjangan pembelajaran karena pandemi COVID-19. Penerapan Kurikulum Merdeka Belajar pada pembelajaran Sains memberi kesempatan para peserta didik untuk lebih melibatkan panca indra dan belajar lebih dekat dengan kesehariannya (muatan lokal) melalui pembelajaran lintas disiplin ilmu, yang tidak terakomodasi oleh mata pelajaran nasional. Oleh karena itu, perlu adanya kegiatan untuk meningkatkan keterampilan dan kreativitas guru tentang praktikum pembelajaran sains di sekolah dan kaitannya dengan pembelajaran kontekstual, yaitu pembuatan yoghurt. Yoghurt diyakini dapat meningkatkan imunitas tubuh saat dan setelah pandemik COVID-19 supaya sistem pencernaan menjadi sehat karena meningkatnya kekebalan tubuh. Pelatihan pembuatan yoghurt telah dilakukan oleh tim PkM KKN UNJ terhadap 35 guru kimia dari MGMP Kimia Jakarta Timur 2 di SMAN 39 Jakarta dan SMAN 81 Jakarta. Peserta kegiatan sangat bersemangat dan memiliki antusiasme tinggi selama kegiatan berlangsung. Kegiatan dapat meningkatkan keterampilan dan kesadaran guru-guru terhadap pentingnya pembuatan dan manfaat yoghurt untuk meningkatkan imunitas tubuh saat dan pasca pandemik COVID-19. Guru-guru SMA termotivasi untuk sharing dan menyampaikan informasi dan pengetahuan tentang yoghurt kepada masyarakat sekitar lingkungan dan penerapan Kurikulum Merdeka Belajar pada pembelajaran sains kontekstual yang digabung dengan pendekatan disiplin ilmu dan pendekatan pembelajaran berbasis eksperimen. Kata kunci: kurikulum merdeka belajar; covid-19; MGMP kimia; yoghurt. ABSTRACTSince February 2022, the Ministry of Education and Culture of the Republic of Indonesia has published the Independent Learning Curriculum which aims to overcome learning loss and learning gap due to the COVID-19 pandemic. Application of its Curriculum into Science learning provides opportunities for students to involve five senses more and learn closer to their daily lives (local content) through cross-disciplinary learning, which is not accommodated by national subjects. The application of the Curriculum to learning Science provides opportunities for students to involved the five senses more and learned closer to their daily lives (local content) through cross-disciplinary learning, which is not accommodated by national subjects. Therefore, it is necessary to perform activities to improve the skills and creativity of teachers regarding science learning practicum in schools and its relation to contextual learning, namely yogurt production. Yogurt is believed to be able to increase the body's immune system during and after the COVID-19 pandemic into a healthy digestive system. Yogurt-production training was conducted for 35 chemistry teachers of East Jakarta 2 Chemistry MGMP members at SMAN 39 Jakarta and SMAN 81 Jakarta. The activity participants were very excited and enthusiastic during the activity. The current activity can enhance the teacher’s competence and awareness of yogurt benefits to increase body immunity during and after the COVID-19 pandemic. The teachers are motivated to share yogurt information and knowledge with the local community. They also intend to apply the combination of an Independent Learning Curriculum to contextual science learning, a scientific discipline approach, and an experiment-based learning approach. Keywords: independent learning curriculum; covid-19; chemistry MGMP; yogurt.
Co-Authors Abomoelak, Bassam Ade Danova Anggraeni, Rosita Gio Aqilah, Amadita Shafa Azzahra, Maharanianska Berkahingrum, Ayu Chantika, Kinanti Istantia Dalia Sukmawati El Enshasy, Hesham Fahriza, Tiara Fajriani, Fathya Putri Falana, Isfasona Bunga Farida, Tania Hermawati, Elvira Jefferson Lynford Declan Juliansyah, Dandy Akbar Krisdawati, Ismaya Kurniadewi, Fera Maulana, Irvan Muktiningsih Nurjayadi Octaviany, Sheila Nurul Fadillah Putri, Adinda Myra Amalia Putri, Gladys Indira Rahmawati, Atikah Nur Saamia, Vira Saputra, Irwan Septiani, Elsa SRI RAHAYU Suhartono Wiranatha, I Made