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All Journal Hydrogen: Jurnal Kependidikan Kimia Jurnal Pengabdian Papua JURNAL BIOLOGI PAPUA

Septiani Mangiwa

FMIPA Universitas Cenderawasih

Author-ID : 3664331

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Education Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Other

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Articles

Kadar Asam Klorogenat (CGA) Dalam Biji Kopi Arabika (Coffea Arabica) Asal Wamena, Papua Septiani Mangiwa; Alowisya Futwembun; Puteri M. Awak
Hydrogen: Jurnal Kependidikan Kimia Vol 3, No 2 (2015): Hydrogen: Jurnal Kependidikan Kimia
Publisher : Universitas Pendidikan Mandalika Mataram

Chlorogenic acid (CGA) is one of chemical compound in coffee and class of polyphenolic compounds that have activity as antioxidant. This study aims to determine the CGA contain in Arabica coffee beans from Wamena regency of Jayawijaya, Papua. Coffee beans were roasted by three roasting temperature i.e. 75, 150 and 2250 C while unroasted one was used as controls. Extraction was performed by soxhletation using metanol as a solvent for 5 hours. Separation and CGAcontent were determined using HPLC uses C-18 column, 150 mm length, 4,6 mm in diameter, with metanol-fosfat buffer 10 mM pH 2,6(30:70) as eluent, flow rate of 1 mL/minutes, injection volume of 20 µL and measured by spectrophotometer UV-Vis in 329 nm. The result of the study shows the CGAcontent in treated beans with temperature roasting of 75, 150 and 2250C respectively were 6,93 ; 9,33 and 7,12 % while the unroasted one was 7,73 %. The lowest CGA content was found in coffee beans roasted in 750C while the highest in 1500 C.

PEMANFAATAN LIMBAH KOTORAN TERNAK SEBAGAI BIOGAS YANG RAMAH LINGKUNGAN DAN BERKELANJUTAN Septiani Mangiwa
JURNAL PENGABDIAN PAPUA Vol 1, No 1 (2017)
Publisher : LPPM Uncen

The need for fuel continues to increase along with population growth and development of the times. But what happens when this is fossil fuel supplies continue to decline. Therefore, it is necessary to find an alternative that can provide renewable fuels and environmentally friendly. One form of alternative energy that has the prospective to be developed is biogas. Biogas can be obtained by making use of livestock manure. Moreover, in the manufacture of biogas, also produced fertilizer which can be used for plant fertility. Do counseling / guidance and knowledge transfer to the public to utilize the manure waste as biogas instead of wood fuel / kerosene and manure that are environmentally friendly and provide an example to the community about how to make a tool of sewage treatment of livestock manure into biogas as appropriate technology affordable by the public as a form of community service. This event was held for groups of pig farmers in Konya, Village Hedam, Heram District Jayapura City in the form of counseling / guidance and training to the community by using the method of lecture, discussion, question and answer, demonstration and practice of waste processing pig manure into biogas. Keywords: Biogas, fossil, fuel, environment, wood fuel

PEMBUATAN ARANG AKTIF DARI TEMPURUNG KELAPA DAN APLIKASINYA UNTUK PENGOLAHAN LIMBAH CAIR TAHU TEMPE Septiani Mangiwa; Ilham Salim; Agnes Eri Maryuni
JURNAL PENGABDIAN PAPUA Vol 4, No 1 (2020)
Publisher : LPPM Uncen

Industry of tofu and tempe continues to grow in the city of Jayapura. In the Kali Acai area there are at least four tofu and tempe processing plants. In its processing, the industry also produces by by side products in the form of solid and liquid waste. The lack of knowledge and the high cost of liquid waste processing equipment make the factory managers generally immediately dispose of the liquid waste to Kali Acai without processing it first. This can cause the waters of Kali Acai and the surrounding environment to become contaminated. To overcome this problem, socialization and training for managers and employees of the tofu and tempe factory were conducted at Kali Acai times, especially the Ojolali tofu tempe industry about processing liquid waste in a simple way by utilizing coconut shells so that disposed liquid waste is safer and environmentally friendly. The stages of activities carried out included: location surveys and partner selection, preparation of tools and materials, implementation of activities, evaluation and reporting. The implementation of the activity consisted of delivering material, making activated charcoal and processing wastewater using activated charcoal for. Activated charcoal is made from coconut shell with a closed system while the active charcoal application for processing wastewater uses an adsorption technique. The evaluation was carried out through questionnaires for the participants. The results of the activity showed that activated charcoal was able to adsorb color and acid from liquid waste. This is indicated by the change in color from cloudy white to be rather clear and able to increase pH from 5,04 to 7,45 so that it is safer for the environment. In general, the implementation of service activities went smoothly and successfully which was demonstrated through the enthusiasm of the participants and the results of the questionnaire analysis which was filled out by the participants. Keywords: activated charcoal, coconut shell, liquid waste treatment, tofu and tempe waste

PELATIHAN KARYA ILMIAH PADA BIDANG KIMIA BAGI SISWA SMA PGRI JAYAPURA Diana M. Abulais; Septiani Mangiwa
JURNAL PENGABDIAN PAPUA Vol 6, No 2 (2022)
Publisher : LPPM Uncen

Community service activities have been carried out at SMA PGRI Jayapura, Heram District, Jayapura City, Papua Province. The purpose of this service is to increase students' interest in chemistry through scientific papers training with simple research methods. The initial stage carried out in this activity is the socialization of scientific papers. The next stage is conducting simple research, processing data and training in writing scientific papers. The research topic chosen is the determination of water hardness by complexometry. During this activity the students were very enthusiastic and motivated. This can be seen when students listen to material explanations, discuss, conduct research and write reports. Based on the evaluation results, the success rate of this activity reached 80%. This is because there are still some students who have difficulty in processing data and writing reports. Therefore, the role of the teacher is very important in assisting students to increase interest and creativity in producing a scientific work.Keywords: training; scientific work; SMA PGRI Jayapura

Skrining Fitokimia dan Uji Antioksidan Ekstrak Biji Kopi Sangrai Jenis Arabika (Coffea arabica) Asal Wamena dan Moanemani, Papua Septiani Mangiwa; Agnes Eri Maryuni
Jurnal Biologi Papua Vol 11, No 2 (2019)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Coffee bean are rich of secondary metabolits that able to inhibit free radical compounds. This antioxidant activity may reduce many diseases correlated with it. The aims of this study were to determined the phytochemical content and antioxidant activity of roasted coffee bean from Wamena and Moenemani regency, Papua. Roasted coffee beans were extracted by maceration for 24 hr with methanol. Harborne standard method was used for the phytochemical analysis and DPPH assay was used to determine the antioxidant activity. IC50 was measured by spectrophotometric assay using spectrophotometer Uv-Vis at 517 nm wavelenghth. Result showed that both Arabica roasted coffee beans from Wamena and Moanemany had the capacity to inhibit free radical at 61,71% and 69,7% with IC50 at 107,97 and 100,91 ppm, respectively . Phytochemical investigation revealed that the bioactive compounds from Moanemani and Wamena coffee beans were similar, which composed of alkaloids, flavonoids, terpenoids, saponins, and tanins. In conclusion, the methanolic extract of roasted Arabica coffee beans from Wamena and Moanemani can be used as the source of natural antioxidant.Keywords: Arabica roasted coffee beans; phytochemical; antioxidant; DPPH method.

Analisis Mutu Fisik dan Kimia serta Uji Aktivitas Antioksidan Teh Cascara dari Kulit Kopi Arabika (Coffea arabica L.) Asal Papua Septiani Mangiwa; Diana M. Abulais; Oktafani Patiung; Qonita A. Nisa
Jurnal Biologi Papua Vol 15, No 1 (2023)
Publisher : Jurusan Biologi FMIPA Universitas Cenderawasih

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31957/jbp.2371

Several important chemical components are still present in coffee skin, although they have not yet been put to much use. This study aims to determine the physical and chemical quality as well as the antioxidant activities of cascara tea, which is produced from the skin of Papuan arabica coffee. Coffee skins are gathered by The Highland Roastery Café from several Papuan coffee producers. Cascara is used to make tea, which is packaged in tea bags after being sun-dried. The analysis of physical and chemical quality is in accordance with SNI 3753: 2014. Physical and chemical quality parameters for tea include the condition of the steeping water, moisture content, ash content, crude fiber, phytochemicals, polyphenols, and caffeine levels. It is possible to measure antioxidant activity using the DPPH technique. The physical and chemical characteristics of cascara tea manufactured from Papuan arabica coffee skins are as follows: typical brewing water conditions, moisture content, total ash content, and crude fiber are all 13.00 ± 0.11%, 10.96 ± 0.12%, and 40.55 ± 0.14%, respectively. Phytochemical screening showed that cascara tea contains alkaloids, terpenoids, saponins, and polyphenols, with a total polyphenol content of 1.33 ± 0.05% and caffeine of 0.44 ± 0.05%. Cascara Papua tea exhibits strong levels of antioxidant activity with an IC50 of 13.96 ppm. Therefore, it can be concluded that cascara tea, which is made from arabica coffee skins from Papua and sun-dried, has a physical and chemical quality that complies with the standards. and can be used as an antioxidant beverage to increase endurance. Key words: cascara; coffee skin; arabica coffee; physical and chemical quality; antioxidant.

Co-Authors Agnes Eri Maryuni Agnes Eri Maryuni Alowisya Futwembun Diana M. Abulais Oktafani Patiung Puteri M. Awak Qonita A. Nisa Salim, Ilham

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