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All Journal Jurnal Ilmu Dasar BERKALA SAINSTEK Jurnal Matematika & Sains Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) UNEJ e-Proceeding Warta Pengabdian Indonesian Chimica Letters
I Nyoman Adi Winata
Jurusan Kimia, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Jember (UNEJ)
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Control & Systems Engineering Education Mathematics Physics Other

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Beberapa Senyawa Stilbenoid Dari Kulit Batang Shorea Leprosula Miq. I Nyoman Adi Winata; Yana Maolana Syah; Sjamsul Arifin Achmad; Euis Holisotan Hakim; Lia Dewi Juliawaty; Emilia L Ghisalberti; M I Choudhary
Jurnal Matematika & Sains Vol 8, No 1 (2003)
Publisher : Institut Teknologi Bandung

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Abstract

Three stilbenoid compounds, hopeaphenol (1), laevifonol (2), dan (+)-α-viniferin (3) had been isolated from acetone extract of the stem bark of Shorea leprosula Miq. The molecular structures of (1), (2), and (3) was determined based on spectroscopic data, including UV, IR, 1H NMR, and 13C NMR, and comparison with that reported in the literature.
The Influence of Supplementary Feeding (Probiotic and Azolla pinnata) on Protein and Amino Acids Content in Patin Fish Oktavianawati, Ika; Hermiastuti, Meirinda; Rahmawati, Novita; Handayani, Wuriyanti; Winata, I Nyoman Adi
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UNEJ e-Proceeding

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Abstract

One of the important factors in fish farming is feeding. Feed intake is able to affect the growth and production of fish, especially on nutritional content such as protein. In this research, Patin (Pangasius djambal), a catfish, were given variations in feed, i.e pellets only (P1) as a control; pellets and probiotic (P2); pellets and Azolla pinnata (P3). A. piñata (known locally as matalele) is a water plant that has complete essential amino acids including threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine, histidine, arginine and tryptophan. Probiotic is living microbial cells that affects the speed of feed fermentation and helps the absorption of food in the gastro intestinal tract. The results show that P2 gains more weight than P1 and P3. This feed variations also give different levels of crude protein in fish meat P1, P2, and P3 that are in the order 14.62%; 15.74%; and 13:35%. Based on the results of LC-MS analysis, the amount and the dominant amino acids content in the protein of P1, P2, and P3 are 13 amino acids–aspartic acid; 13 aminoacids–glutamic acid; and 14 amino acids and is predominantly asparagine. Keywords: protein, amino acid, patin, probiotic, Azolla pinnata
Pengaruh Fermentasi Oleh Effective Microorganis-4 (EM-4) Terhadap Kadar Kurkumin Ekstrak Rimpang Temulawak (Curcuma xanthorrhiza Roxb.) Anita Karolina; I Nyoman Adi Winata; Ika Oktavianawati
BERKALA SAINSTEK Vol 6 No 2 (2018)
Publisher : Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bst.v6i2.9229

Abstract

Curcuma xanthorrhiza Roxb. merupakan tanaman asli Indonesia yang lebih dikenal sebagai temulawak. Rimpang temulawak merupakan salah satu bahan untuk pembuatan jamu ternak. Jamu ternak berfungsi untuk meningkatkan produktivitas ternak. Pembuatan jamu ternak relatif murah dan mudah, yaitu dengan mencampurkan rimpang temulawak yang telah dihaluskan dengan cairan EM4. Campuran tersebut difermentasi selama 7 hari pada wadah tertutup. Kandungan kimia utama dalam rimpang temulawak adalah kurkumin. Penelitian untuk mengetahui pengaruh fermentasi oleh EM4 (dengan variasi volume 10, 20 dan 30 ml) terhadap kadar kurkumin yang diperoleh dari ekstrak rimpang temulawak yang dianalisa dengan menggunakan metode KLT-Densitometri, menunjukkan semakin banyak EM4 yang ditambahkan, semakin besar kadar kurkumin yang diperoleh. Namun, pada penambahan EM4 sebanyak 10 dan 20 ml kadar kurkumin yang diperoleh lebih sedikit dibanding kontrol (tanpa penambahan EM4). Hal tersebut didukung dengan adanya dua spot baru selain spot pada larutan standar dengan intensitas yang besar. Sedangkan pada penambahan EM4 30 ml memiliki kadar kurkumin paling besar. Kata Kunci: Fermentasi, Jamu ternak, KLT-Densitometri, Kurkumin, Rimpang temulawak.
PEMBUATAN TEST STRIP BORAKS BERBASIS MEMBRAN SELULOSA BAKTERIAL (NATA DE COCO) YANG DIIMMOBILISASI REAGEN KURKUMIN DAN APLIKASINYA TERHADAP SAMPEL MAKANAN Brigitta Yuris Argata Dini; Asnawati Asnawati; I Nyoman Adi Winata
BERKALA SAINSTEK Vol 4 No 1 (2016)
Publisher : Universitas Jember

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Abstract

Asam borat dan bentuk garamnya (natrium tetraboraks/boraks) sering digunakan sebagai bahan tambahan makanan. Keberadaan boraks dalam makanan perlu untuk ditentukan karena boraks merupakan senyawa yang sangat berbahaya bagi kesehatan dan semakin meluasnya makanan di pasaran yang mengandung boraks. Tujuan dilakukannya penelitian ini adalah untuk mengetahui waktu adsorpsi dan massa reagen optimum, menguji kinerja test strip (sensitivitas, limit deteksi, reprodusibilitas dan life time) serta menentukan persen recovery yang diperoleh dari pengujian beberapa sampel makanan. Penentuan boraks pada penelitian terdahulu dilakukan dalam media cairan. Pada penelitian ini, penentuan boraks dilakukan dengan media kering (berbasis reagen kering) yaitu dengan immobilisasi reagen kurkumin secara adsorpsi pada membran selulosa bakterial (nata de coco). Membran yang diimmobilisasi oleh reagen kering disebut test strip.Hasil penelitian menunjukkan waktu adsorpsi dan massa reagen optimum pada waktu 30 menit dengan massa reagen 73 mg. Sensitivitas, limit deteksi, reprodusibilitas berturut-turut sebesar 0,0377; 0,661 ppm; 99,561 % . Life time test strip dapat bertahan lebih dari 30 hari. Uji recovery dilakukan terhadap sampel yang positif mengandung boraks yaitu tempura, cilok dan sosis dengan persen recovery berturut-turut adalah 92 %; 81 %; dan 91 %.
PENGARUH EKSTRAK KASAR TANIN DARI DAUN BELIMBING WULUH (AVERRHOA BILIMBI L.) PADA PENGOLAHAN AIR Aries Kristianto; I Nyoman Adi Winata; Tanti Haryati
BERKALA SAINSTEK Vol 2 No 1 (2014)
Publisher : Universitas Jember

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Abstract

Penelitian tentang pengaruh ekstrak kasar tanin dari daun belimbing wuluh (Averrhoa bilimbi L.) pada pengolahan air telah dilakukan. Ekstrak kasar tanin diperoleh dengan cara maserasi dengan metanol 50% terhadap serbuk kering daun belimbing wuluh (A. bilimbi L.). Selanjutnya ekstrak kasar tanin dikombinasikan dengan koagulan FeCl3 dan FeSO4. Pada pengolahan air parameter yang diamati adalah pH, kekeruhan, padatan terlarut dan daya hantar listrik. Penambahan ekstrak kasar tanin dengan FeCl3 pada kondisi optimum (125 mg/L tanin dan 50 mg/L FeCl3) dapat menurunkan kekeruhan, pH, padatan terlarut dan daya hantar listrik berturut-turut sebesar 72,43%, 47,24%, 86,13% dan 5,44%. Penambahan ekstrak kasar tanin dengan FeSO4 pada kondisi optimum (150 mg/L tanin dan 60 mg/L FeSO4) dapat menurunkan kekeruhan, pH berturut-turut sebesar 6,98%, 25,20%, padatan terlarut tidak dapat didefinisikan dan daya hantar listrik mengalami kenaikan sebesar 5,81%. Pada penambahan tanin tanpa kombinasi koagulan pada kondisi optimum (125 mg/L) dapat menurunkan kekeruhan sebesar 19,14%, pH mengalami kenaikan sebesar 19,33%, dan menurunkan padatan terlarut dan konduktivitas berturut-turut sebesar 69,33% dan 2,70%. Kata kunci: Averrhoa bilimbi L., koagolan, tanin.
Penentuan Kadar Lipid dan Nitrogen Total dari Biji Kopi Robusta Petik Merah dan Petik Merah Hitam Hasil Olah Basah dan Olah Kering I Nyoman Adi Winata; Ika Oktavianawati; Sovia MW Sholihah; Bella J Zhentya
BERKALA SAINSTEK Vol 8 No 1 (2020)
Publisher : Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bst.v8i1.14068

Abstract

Penelitian ini mempelajari hubungan antara tingkat kematangan dan proses pengolahan buah kopi terhadap kadar lipid dan Nitrogen Total dalam buah kopi Robusta dari daerah lereng pegunungan Argopuro Jember. Tingkat kematangan buah kopi dibagi menjadi dua, yaitu buah kopi petik merah dan buah kopi petik merah hitam. Sementara pengolahan buah kopinya melalui proses basah dan proses kering. Hasil yang diperoleh menunjukkan bahwa buah kopi petik merah olah basah (MOB), buah kopi petik merah olah kering (MOK), buah kopi petik merah hitam olah basah (HOB), dan buah kopi petik merah hitam olah kering (HOK) memiliki kadar lipid berturut-turut adalah 12,775: 11,751; 11,603; dan 13,483 % b/b. Sementara kadar Nitrogen Totalnya berturut-turut adalah 2,169; 2,019; 2,103; dan 1,888 % b/b. Buah kopi yang diolah cara basah memiliki kadar Nitrogen total lebih tinggi dari buah kopi yang diolah cara kering. Bila kadar Nitrogen total dikaitkan dengan tingkat kematangan buah kopi, MOB memiliki kadar Nitrogen total tertinggi dan kadar terendah pada HOK. Bila tingkat kematangan dan cara pengolahan buah kopi dikaitkan dengan kadar lipid akan terlihat pola yang kurang teratur. HOK memiliki kadar lipid paling tinggi dan HOB paling rendah.
EKSTRAKSI LIKOPEN DARI BUAH TOMAT (LYCOPERSICUM ESCULENTUM MILL.) DENGAN BERBAGAI KOMPOSISI PELARUT Arifulloh Arifulloh; Ika Oktavianawati; I Nyoman Adi Winata
BERKALA SAINSTEK Vol 4 No 1 (2016)
Publisher : Universitas Jember

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Abstract

Likopen merupakan pigmen jingga hingga merah pada buah dan sayur. Buah tomat merupakan sumber utama likopen.Likopen merupakan salah satu antioksidan yang paling penting diantara senyawa karotenoid lainnya. Penenelitian inibertujuan untuk melakukan optimasi pelarut campuran ekstraksi pada ekstraksi likopen dari buah tomat. Ekstraksi likopenmenggunakan metode maserasi dengan beberapa komposisi pelarut campuran, yaitu n-heksana:aseton:metanol (1:2:1; 1:1:1;2:1:1) dan petroleum eter:aseton (3:1). Ekstrak yang dihasilkan dievaporasi menggunakan rotary evaporator untukmemperoleh ekstrak kasar likopen. Ekstrak kasar likopen tersebut kemudian dipisahkan dengan kromatografi kolomgravitasi dan di analisis menggunakan spektofotometer visibel. Hasil penelitian menunjukkan bahwa pelarut campuran n-heksana:aceton:methanol dengan komposisi 1:2:1 mampu mengekstrak likopen paling optimum diantara pelarut campuranlainnya.
The Influence of Supplementary Feeding (Probiotic and Azolla pinnata) on Protein and Amino Acids Content in Patin Fish Ika Oktavianawati; Meirinda Hermiastuti; Novita Rahmawati; Wuriyanti Handayani; I Nyoman Adi Winata
UNEJ e-Proceeding Indonesian Protein Society (IPS), International Seminar and Workshop 2014
Publisher : UPT Penerbitan Universitas Jember

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Abstract

One of the important factors in fish farming is feeding. Feed intake is able to affect the growth and production of fish, especially on nutritional content such as protein. In this research, Patin (Pangasius djambal), a catfish, were given variations in feed, i.e pellets only (P1) as a control; pellets and probiotic (P2); pellets and Azolla pinnata (P3). A. piñata (known locally as matalele) is a water plant that has complete essential amino acids including threonine, valine, methionine, isoleucine, leucine, phenylalanine, lysine, histidine, arginine and tryptophan. Probiotic is living microbial cells that affects the speed of feed fermentation and helps the absorption of food in the gastro intestinal tract. The results show that P2 gains more weight than P1 and P3. This feed variations also give different levels of crude protein in fish meat P1, P2, and P3 that are in the order 14.62%; 15.74%; and 13:35%. Based on the results of LC-MS analysis, the amount and the dominant amino acids content in the protein of P1, P2, and P3 are 13 amino acids–aspartic acid; 13 aminoacids–glutamic acid; and 14 amino acids and is predominantly asparagine. Keywords: protein, amino acid, patin, probiotic, Azolla pinnata
Cellulose Acetate Membranes characters Due To Additions Additive Monosodium Glutamate (MSG) Dwi Indarti; I Nyoman Adi Winata; Heny Yunita Novianti
Jurnal ILMU DASAR Vol 14 No 1 (2013)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (607.762 KB) | DOI: 10.19184/jid.v14i1.479

Abstract

This study purposed to determine the effect of MSG on the character of cellulose acetate membranes. This membrane preparation using phase inversion technique. The results showed that the higher the concentration of MSG, which is the character of membrane permeability coefficients and higher water flux, whereas for the character of the membrane density test and 100-200 kDa dextran rejection further down. To test the FTIR proved that there are no additives or solvents are trapped in a membrane. Keywords : Cellulose Acetate, phase inversion, MSG, FTIR  
Essential Oil Composition of Rose Flowers from Karangpring Village Jember District Extracted by Distillation and Enfleurage Ika Oktavianawati; Nanda Letisya; Priscillia Citra; Dwi Purwita Utari; I Nyoman Adi Winata; Wuryanti Handayani; Ari Satya Nugraha
Jurnal ILMU DASAR Vol 20 No 2 (2019)
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (346.523 KB) | DOI: 10.19184/jid.v20i2.8995

Abstract

Karangpring is one tourist destination villages in Jember district which is popular with beautiful large rose field areas. Therefore, this area grows to be a leading producer of rose flowers in Jember district. However, the bulky presence of these flowers made its price becomes lower in regular days. Local community only uses and sells these fresh flowers as the flower for funeral. The rose flower has a great potency to be explored as a source of rose essential oil production. To date, there is no previous research on studying rose flowers from Karangpring village for its potency on the essential oil production. In this research, rose flowers were subjected to be extracted of its essential oil using two extraction methods, distillation, and enfleurage. Hydrodistillation resulted two phases of distillates, above part formed a cloudy white phase as a normal essential oil extracted from plants, and the lower phase was an aqueous phase containing rose hydrosols. Both phases of these condensates were analyzed using GCMS. Data explained that above phase, with a yield oil of 0.07%, only contains long-chain hydrocarbons such as n-nonadecane, n-heptadecane, 9-nonadecene, and eicosane, while the lower phase only contains 2-phenylethyl alcohol. On the other hand, enfleurage of fresh rose flowers resulted in 0.06% oil yield. GCMS analysis of this oil shows that 2-phenylethyl alcohol, eugenol, and phenylacetic acid are three major compounds which take more than 85% of total rose absolute. The results show that enfleurage is a better method for extracting rose oil in better quality than using the distillation method, in term of the variety of volatile components. Meanwhile, hydrodistillation is still benefiting from producing rose water that is qualified as an industrial additive agent for food and cosmetic productions or even a new potent of agromedicine products. Keywords: rose, rose oil, rose water, rose absolute, distillation, enfleurage.
Co-Authors Achmad Sjaifullah Agung Budi Santoso Ahmad Suhardiman Anita Karolina Ari Satya Nugraha Aries Kristianto Arifulloh Arifulloh Asnawati Bella J Zhentya Beny Akhmat Saputra Brigitta Yuris Argata Dini Busroni, Busroni Dita J. Cahyani Dwi Indarti Dwi Purwita Utari Emilia L Ghisalberti Euis Holisotan Hakim Heny Yunita Novianti Ika Oktavianawati Lia Dewi Juliawaty M I Choudhary Meirinda Hermiastuti Meirinda Hermiastuti, Meirinda Muhammad Reza Nanda Letisya Nanda Letitia Ivana Novita Rahmawati Novita Rahmawati, Novita Priscillia Citra Purwatiningsih Purwatiningsih Sjamsul Arifin Achmad Sovia MW Sholihah Suwardiyanto Suwardiyanto Tanti Haryati Woro D. Ayu Wuriyanti Handayani Wuriyanti Handayani, Wuriyanti Wuryanti Handayani Yana Maolana Syah Yudi Aris Sulisitiyo