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All Journal JC-T (Journal Cis-Trans): Jurnal Kimia dan Terapannya Jurnal Biologi Tropis Jurnal Pijar MIPA Journal of Agritechnology and Food Processing Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram JSN : Jurnal Sains Natural Jurnal Pengabdian Masyarakat Sehati

Roushandy Asri Fardani

Politeknik Medica Farma Husada Mataram

Author-ID : 3226372

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Dentistry Education Environmental Science Immunology & microbiology Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Other

Published : 9 Documents Claim Missing Document

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Articles

Sintesis Wax Ester dari Asam Lemak Stearat secara Enzimatis Sebagai Bahan Baku Kosmetik Roushandy Asri Fardani
JC-T (Journal Cis-Trans): Jurnal Kimia dan Terapannya Vol 3, No 1 (2019)
Publisher : State University of Malang or Universitas Negeri Malang (UM)

Tujuan dari penelitian ini adalah untuk mensintesis wax ester dari asam lemak stearat dengan oleil alkohol, menentukan kondisi optimumnya dan untuk mengetahui berapa persen wax ester yang dihasilkan. Sintesis wax ester dilakukan secara enzimatis. Analisis wax ester secara kualitatif menggunakan KLT dan FT-IR, secara kuantitatif dengan titrasi asam basa dan penentuan kondisi optimum menggunakan variasi waktu, suhu, jumlah enzim. Berdasarkan hasil analisis KLT diperoleh nilai Rf 0,14, spektrum FT-IR asam lemak stearat, oleil alkohol dan wax ester dapat ditarik kesimpulan bahwa wax ester dapat disintesis dari asam lemak stearat dengan oleil alkohol secara enzimatis. Kondisi optimum untuk sintesis wax ester dari asam lemak stearat yaitu selama 2 jam, pada suhu 40 °C, dengan jumlah enzim lipase 0,15 gram, pada perbandingan asam stearat : oleil alkohol = 1:3 dan dengan n-heksan sebagai pelarut terbaiknya. Adapun persen konversi yang diperoleh yaitu sebesar 94,44%.

Addition of rosella flower (Hibiscus sabdariffa) powder addition on the quality of bulk cooking oil Roushandy Asri Fardani; Hendry Satria P.P
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12405

Oil is used as a medium for frying food that is widely consumed by the public. One way to overcome rancidity by improving the quality of oil by using antioxidants. Antioxidants consist of synthetic antioxidants and natural antioxidants. The use of synthetic antioxidants such as BHA (Butyl Hydroxy Anisol) and BHT (Butyl Hydroxy Toulene) raises many concerns about side effects such as causing swelling of the liver and affecting enzyme activity. Therefore, it is necessary to look for other alternatives, namely natural antioxidants. Natural antioxidants are antioxidants extracted from natural plant and microbial materials. One of the plants that has the potential to be utilized as a natural antioxidant is Rosella Flower. This aims of this study was to determine the effect of adding rosella flower powder as a natural antioxidant and to determine the quality of bulk cooking oil after adding Rosella Flower Powder to bulk cooking oil stored for 0 and 7 days. This study uses the Iodometric Titration method, data obtained by statistical tests and comparison with Indonesian National Standard number 01-3741-2013. The results of the analysis with Post hoc LSD test showed that the use of rosella flower powder almost equaled BHT and was said to be one group.

Antibacterial activity test of celery leaf (Apium graveolens) extract liquid hand soap against Staphylococcus aureus Sri Idawati; Adriyan Suhada; Roushandy Asri Fardani; Septadel Arini
Jurnal Pijar Mipa Vol. 18 No. 1 (2023): January 2023
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v18i1.4421

Personal and environmental hygiene must be considered to prevent the transmission of COVID-19. One of them is by washing hands with soap. Liquid soap is a skin cleanser made from soap-based ingredients and added surfactants, preservatives, foam stabilizers, fragrances, and dyes. The basic ingredients for soap can be natural, one of which is essential oil. Celery contains essential oils (alinin and allicin), flavonoids, protein, vitamin A, vitamin C, vitamin B, iron, calcium, sulfur, and phosphorus. Essential oil from celery has activity as an antifungal and is active against many bacteria, including Staphylococcus aureus. This study aims to determine the celery extract liquid hand soap has antibacterial activity against Staphylococcus aureus bacteria and the effective concentration of celery leaf extract liquid hand soap on the antibacterial activity of Staphylococcus aureus. The research method was laboratory experimental by testing the antibacterial activity of liquid hand soap formulations of celery leaf extract. The results of the organoleptic test were green in color, in viscous liquid form, and had a distinctive celery aroma. The pH test obtained a pH of 9.4 in the 5% formulation (FI), pH 9.5 in the 10% formulation (FII), and pH 9.3 in the 15% formulation (FIII). Antibacterial activity test FI, FII, FIII, negative control, and positive control resulted in a diameter of 17.1 mm inhibition zone; 23.2 mm; 17.4 mm; 0 mm, and 22.9 mm. The results of the one-way ANOVA test obtained a p-value <0.05, which indicated that H1 was accepted, i.e., liquid hand soap with celery leaf extract had antibacterial activity against Staphylococcus aureus. The Tukey test showed that the diameter of the FII inhibition zone (10% concentration) was close to that of the positive control inhibition zone. The most effective concentration is 10% (FII), with a very strong inhibition category.

Analisis Kandungan Rhodamin B dan Methanyl Yellow pada Jajanan Pasar Di Kota Mataram Dengan Kromatografi Kertas Rosdianti; Roushandy Asri Fardani; Erin Ramadanti; Jumari Ustiawaty
Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram Vol. 6 No. 1 (2020): JURNAL PENELITIAN DAN KAJIAN ILMIAH KESEHATAN POLITEKNIK MEDICA FARMA HUSADA MA
Publisher : Politeknik Medica Farma Husada Mataram

Warna merupakan faktor yang dapat digunakan sebagai indikator kesegaran atau kematangan suatu produk.Warna ditambahkan pada makanan untuk membuat warna jajanan lebih mencolok dan masyarakat tertarik untuk mengkonsumsinya. Penggunaan pewarna sintetis harus dilakukan sesuai dengan peraturan yang berlaku. Zat warna tambahan yang dilarang penggunaannya dalam produk-produk pangan karena bersifat karsinogenik yaitu Rhodamin B dan Methanyl Yellow, sehingga jika digunakan dalam jangka panjang dapat menyebabkan kanker. Penelitian ini bertujuan untuk mengetahui ada atau tidaknya kandungan Rhodamin B dan Methanyl Yellow yang terdapat pada jajanan pasar yang dijual di pasar tradisional kota mataram. Metode penelitian kualitatif yang digunakan dalam penelitian ini metode kromatografi kertas. Sampel yang digunakan 3 jenis jajanan pasar yaitu dadar gulung,kue lapis dan putu ayu, yang diambil dari 3 lokasi pasar tradisional di wilayah kota mataram. Berdasarkan hasil penelitian, dari nilai Rf yang diperoleh, diketahui bahwa semua sampel kue yang digunakan dalam penelitian ini yaitu dadar gulung, kue lapis, dan putu ayu tidak mengandung Rhodamin B dan Methanyl Yellow.

Analisis Kandungan Pewarna Sintetis Pada Jajanan Pasar Di Kota Mataram Dengan Kromatografi Kertas Roushandy Asri Fardani
JSN : Jurnal Sains Natural Vol 1 No 1 (2023): Februari
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Food Additives are ingredients that are usually not used, not the main ingredient of food, these ingredients are intentionally added to food. One food that is often added with food additive is jam. Jam is a food made simply from sour-tasting fruits such as strawberries, grapes, blueberries and pineapple. Jam making is strongly influenced by the type of fruit used, the temperature and the jam making process (Javanmard and Endan, 2010). The types of jam bread from various brands and unbranded ones can be found in traditional markets as well as in modern markets. Synthetic dyes are generally cheaper, easier to use, stable, better coloring power, and have a wider color range (Nollet, 2004). Some synthetic dyes are so harmful to health that their use is not permitted. One example, the red color given to food is Rhodamin B (Djalil et al., 2005). The type of research used is qualitative research conducted to determine the type of coloring substances contained in branded jam bread and unbranded jam bread using the paper chromatography method. Qualitative examination with paper chromatography method and this examination to see the type of coloring substances contained in the sample. Based on the results of the qualitative analysis, it is known that of the 4 samples, 2 branded jam samples and 2 unbranded jam samples use permitted coloring agents, namely Sample A1 does not contain synthetic dyes and Sample B does not contain synthetic dyes. After qualitative examination, it was found that there was no use of coloring agents that were not permitted in the branded jam samples. In the unbranded jam after qualitative examination was not found the use of coloring substances that are not permitted. Rhodamine B is a textile dye that can trigger diarrhea, allergies, cancer or kidney damage. After the research was conducted, it was found that from the branded and unbranded jam samples, no synthetic dyes were found. Based on the results of the examination on the types and synthetic dyes of branded jam and unbranded jam circulating in Keru Narmada Market, it can be concluded as follows: The results of the examination of branded and unbranded jam found no synthetic dyes.

Minor and Toxic Element Content in Edible Mushrooms Roushandy Asri Fardani
Jurnal Biologi Tropis Vol. 23 No. 3 (2023): July - September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v23i3.5284

Minor and toxic elements in edible mushrooms are cultivated in residential areas of Mataram, West Nusa Tenggara. Minor elements are zinc (Zn), copper (Cu) and toxic elements such as lead (Pb), cadmium (Cd). Metals will be dangerous if they enter the body's metabolism in amounts that exceed the specified threshold.The purpose of this study was to determine the levels of minor elements and toxic elements in consumption mushrooms. This research was conducted to analyze minor and toxic metals using Atomic Absorption Spectrophotometer (AAS). The samples used in this study were mushrooms that are usually consumed by the public, namely, Pleurotus osteratus and Auricularia auricula-judae. The research method used is descriptive quantitative, namely to determine the levels of minor metal elements and toxic metal levels of consumption mushrooms. The results showed the highest minor levels of Zn in Pleurotus osteratus were 131.34 mg/kg and Auricularia auricula-judae mushrooms were 74.5 mg/kg. Toxic levels of Cd in Pleurotus osteratus are 0.547 mg/kg. While the levels of Cu and Pb in the analysis results are still within the maximum limit. The levels of Zn and Cd in each sample exceeded the maximum limit according to the Decree of the Directorate General of POM No. 03725/B/SK/VII/89 and the Indonesian National Standard SNI 7387:2009.

Sosialisasi Keamanan Pangan Jajan Anak Sekolah sebagai Upaya Peningkatan Taraf Kesehatan Masyarakat Ika Nurfajri Mentari; Jumari Ustiawaty; Roushandy Asri Fardani; Desyani Ariza; Mohd Nazil Bin Salleh; Syahrul
Jurnal Pengabdian Masyarakat Sehati Vol. 2 No. 1 (2023): Jurnal Pengabdian Masyarakat Sehati
Publisher : Politeknik Medica Farma Husada Mataram

Public health is a very important aspect to be considered in improving the welfare and progress of a country. Some of the health problems in childhood are stunting and nutritional imbalance. Conditions like this can have serious short-term impacts such as the risk of morbidity and mortality in infants and toddlers, medium-term impacts related to low intelligence and cognitive abilities, as well as long-term impacts related to the quality of human resources who experience degenerative disease disorders in the future. come. One of the efforts to avoid this is that the Health College Institution participates in providing knowledge to the community, especially elementary school children regarding school children's snacks. This activity was attended by 98 grade 5 and 6 students of SDN 1 Perampuan. The results obtained from these activities are that students understand and can distinguish between nutritious snacks and good for growth needs. In addition, students understand what will happen if they choose bad food with the ultimate goal of helping to improve people's lives, especially from the health aspect.

SOSIALISASI SINTA DALAM UPAYA PENINGKATAN KAPASITAS DOSEN Dhika Juliana Sukmana; Roushandy Asri Fardani; Hardani Hardani
Jurnal Pengabdian Masyarakat Sehati Vol. 2 No. 2 (2023): Desember
Publisher : Politeknik Medica Farma Husada Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33651/jpms.v2i2.567

SINTA adalah system informasi penelitian berbasis web yang dapat dijadikan sebagai indicator kinerja dan penting bagi pengembangan karir dosen. Bagi dosen baru, SINTA masih terdengar asing, sehingga perlu disosialisasikan. Tujuan kegiatan ini adalah untuk memberikan gambaran pengetahuan tentang SINTA bagi dosen baru. Kegiatan ini dilakukan dengan sosialisasi yang diiringi dengan tanya jawab. Hasil dari kegiatan ini adalah 100% peserta sudah memahami apa itu SINTA dan pentingnya ISNTA bagi perkembangan karir dosen.

Deteksi Cemaran Escherichia coli Pada Makanan Di Daerah Wisata Eti Kurniati; Edy Kurniawan; Roushandy Asri Fardani
JSN : Jurnal Sains Natural Vol 2 No 2 (2024): Mei
Publisher : Puslitbang Sekawan Institute Nusa Tenggara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35746/jsn.v2i2.525

Foodborne diseases adalah penyakit yang ditularkan melalui makanan yang terkontaminasi dan merupakan salah satu masalah kesehatan masyarakat yang utama. Penelitian ini dilatar belakangi oleh Bakteri yang biasa mencemari makanan adalah Escherichia coli. Kontaminasi E. coli pada makanan dapat mempengaruhi kesehatan konsumen. Penelitian ini bertujuan untuk mengetahui adanya cemaran E Coli serta faktor – faktor yang mempengaruhi Pada Makanan Di Daerah Wisata. Jenis penelitian yang digunakan dalam penelitian ini adalah penelitian Observasional Deskriptif dengan desain cross sectional. Hasil positif pada uji pendugaan menyatakan bahwa isolat bakteri termasuk ke dalam kelompok bakteri coliform fecal. Hasil negatif pada uji Konfirmasi menyatakan bahwa tidak adanya jenis bakteri Eschericia coli, dan uji Indol terdapat bakteri Plesiomonas shigelloide, Vibriocholera, dan Aeromonas hydrophila. Hasil pengujian menunjukkan bahwa Dari lima (5) jenis makanan yang diambil didaerah wisatapositif tercemar bakteri total coliform yang terdiri dari bakteri Plesiomonas shigelloide, Vibriocholera, dan Aeromonas hydrophila.

Co-Authors Adriyan Suhada Desyani Ariza Dhika Juliana Sukmana Edy Kurniawan Erin Ramadanti Eti Kurniati Hardani, H Hendry Satria P.P Mentari, Ika Nurfajri Mohd Nazil Bin Salleh Rosdianti Septadel Arini Sri Idawati Syahrul ustiawaty, jumari

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