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All Journal QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT EKOLOGIA : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Ade Heri Mulyati, Ade Heri
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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IBM PEMBERDAYAAN MASYARAKAT NON PRODUKTIF MELALUI KETERAMPILAN PEMBUATAN KONGFLAKES (SINGKONG FLAKES) Widiastuti, Diana; Herlina, Eka; Mulyati, Ade Heri
QARDHUL HASAN: MEDIA PENGABDIAN KEPADA MASYARAKAT Vol 4, No 2 (2018): OCTOBER
Publisher : Universitas Djuanda Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (983.589 KB) | DOI: 10.30997/qh.v4i2.819

Abstract

Program Studi Kimia Universitas Pakuan pada Tahun 2015 melalui dana dari Badan Penelitian, Pengembangan dan Penerapan Ilmu Pengetahuan dan Teknologi (BP3Iptek) Provinsi Jawa Barat telah berhasil mengembangkan produk pangan fungsional dibuat dari tepung singkong sehingga diberi nama “Kongflakes” (Singkong Flakes). Program Studi Kimia Fakultas MIPA memberikan alternatif suatu program untuk peningkatan keterampilan membuat Kongflakes kepada masyarakat. Kongflakes yang dihasilkan adalah berupa produk yang bernilai jual tinggi,  sehingga dapat mengatasi kesejahteraan pada masyarakat kelurahan Karadenan terutama petani singkong dan penduduk yang berpenghasilan tidak menentu menjadi pengusaha Kongflakes.  Kongflakes diproduksi oleh 2 kelompok PKK di Kelurahan Karadenan Kabupaten Bogor, kongflakes merupakan produk pangan siap santap yang dapat dijadikan sebagai salah satu pengganti sarapan yang praktis dan bergizi tinggi, kongflakes dapat diproduksi dalam skala besar sehingga dapat membantu meningkatkan perekonomian keluarga serta meningkatkan nilai jual singkong di daerah tersebut.
KARAKTERISTIK TEPUNG LIMBAH AMPAS KELAPA PASAR TRADISIONAL DAN INDUSTRI VIRGIN COCONUT OIL (VCO) Widiastuti, Diana; Mulyati, Ade Heri; Septiani, Muthia
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Publisher : Fakultas Matematika dan ilmu pengetahuan Alam. Universitas Pakuan.

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Abstract

Coconut processing industry produces a by-product or shredded coconut husks limbahberupa. The main advantage of the dregs of coconut food fiber  is high, which proved instrumental in the prevention and control of various chronic diseases such as colon cancer, heart attack, hypertension, stroke and diabetes mellitus. This research aims to produce products made from flour, coconut dregs have a good nutritional quality and food high in fiber so it is expected to become a functional food ingredients. This research use the sample waste dregs of coconut derived from shredded coconut seller in the traditional markets of coconut husks and waste from industrial Virgin Coconut Oil (VCO), then waste coconut husks that are washed, boiled, dried and milled into flour so that the coconut husks. Based on data proksimat the flour coconut pulp market has food and fiber carbs are lower while levels of protein, fat and vast grounds higher than the flour coconut husks VCO.Analysis of microbiological by-product of coconut flour shows VCO has sanitation and food security is better when compared to the dregs of coconut flour market. Key words: Waste, Coconut Dregs Of  Flour, Proksimat, Microbiology
KUALITAS MINYAK GORENG CURAH YANG BERADA DI PASAR TRADISIONAL DI DAERAH JABOTABEK PADA BERBAGAI PENYIMPANAN Yulia, Eva; Mulyati, ade Heri; Nuraeni, Farida
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Publisher : Fakultas Matematika dan ilmu pengetahuan Alam. Universitas Pakuan.

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Abstract

Handling of bulk cooking oil is not good, cause a decrease in the quality of cooking oil when in storage in the selling process. Wrapping packaging of bulk cooking oil that is not appropriate and direct interaction with the sun and microbes can change the quality of cooking oil. Besides the fabrication of bulk cooking oil, to make people uneasy. For it is necessary for the analysis of bulk cooking oil quality on a variety of storage (closed and open) in the traditional markets in in Jabotabek Area through the physical trials and chemical tests. Analysis physics for odor and color is done organoleptic. Chemical analysis of water content using gravimetric method. Determined acid number by titration of alkalimetri with NaOH. Peroxide number determined with Tio 0.02 N. For example pelicans oil test alcohol 5N KOH.Based on this research, to test the physics of odor obtained normal results for sealed storage and smelling a bit stale at week 4 and to 5 in the open storage, while the average for the color of pale yellow oil, yellow, until golden brown. To test the chemical in terms of water content and acid number in the average closed storage meets the requirements of ISO - 3741 - 2002, while the open storage of the average moisture content does not meet the requirements for the number of acid still meet the quality standards II. The results of the analysis of peroxide numbers in a closed storage on average to meet the requirements of ISO - 3741 - 1995, while the open storage do not meet the standards. To test the oil did not reveal any falsification pelicans. Keywords : analysis, cooking oil, gravimetry, alkalimetry titration
VALIDASI METODE ANALISIS KADAR AMBROKSOL HIDROKLORIDA DALAM SEDIAAN TABLET CYSTELIS® SECARA KROMATOGRAFI CAIR KINERJA TINGGI Mulyati, Ade Heri; Sutanto, -; Apriyani, Dewi
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Publisher : Fakultas Matematika dan ilmu pengetahuan Alam. Universitas Pakuan.

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Abstract

Cystelis® tablet is an expectorant medicine which contain 30 mg/tablet of Ambroxol Hydrochloride. To ensure the safety and effectiveness of the medicine must be well controlled especially the analytical methode which used to determined the actived ingredient in the medicine. This analytical methode must resulting the amount of Ambroxol Hydrochloride which can be trusted. The purpose of this research are to test and proof the result of determination Ambroxol Hydrochloride in Cystelis® tablet could be trusted in daily test in laboratorium. Analytical methode  validation is a effort to get and documented proof that the result of test methode can be trusted with some specification. The Parameters of analytical methode validation are precision,  linearity, accuracy, range, selectivity, and stability test (robustness). Analytical methode that used in pharmacy specially High Performance Liquid Chromatography (HPLC), using mobile phase metanol : buffer potassium dyhidrogen phosphate 0,01 M (70:30) pH 6,0 and stationary phase C18 Symmetry (150 mm x 4,6 mm) with particle size 5mm, flow rate 1,0 mL/minute, injection volume 10,0 mL and measured at wavelength 247 nm. Analytical results showed that the placebo did not gived any analytical respons in selectivity test. Accuracy which know as  % recovery showed the average of % recovery 99,31% (98,70 – 100,44%), range between 80%-120%. Linearity at consentration range 70% - 130% with coefficient correlacy (r)  0,99924. The result of precision which is repeatability with average of % RSD 0,25%.  Based on t value and F value on intermediate precision showed that there is no differently result gived by the analytical methode with different analyst and time. Stability test solution and mobile phase composition with % bias £ ± 2% and %RSD £ 2%. Based on the analytical methode validation result the determination of Ambroxol Hydrochloride in Cystelis® tablet with high performace liquid chromatography we can conclude that this analytical methode is valid to implemented in daily inspection at Quality Control laboratory PT. Armoxindo Farma Kata kunci : Validation, Analytical methode, Ambroxol Hydrochloride, HPLC
PEMANFAATAN LIMBAH BUNGA JANTAN KLUWIH SEBAGAI LARVASIDA NYAMUK Aedes Aegypti Mulyati, Ade Heri; Widiastuti, Diana; Ratih, Putry Sri
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Publisher : Fakultas Matematika dan ilmu pengetahuan Alam. Universitas Pakuan.

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Abstract

The breadfruit tree Artocarpus altilis species is a species that is often used fruit as a food source , while the stems and roots of this plant can be used as a medicinal plant. Around the area of Sukabumi, west Java people use the bread fruit tree flowers as a insect repellent. The purpose of this study is to determine the potential of breadfruit tree stamens extracts as larvicides against Aedes aegypti mosquito larvae and determine the optimum concentration of extract of stamens breadfruit tree which can be used effectively as Aedes aegypti mosquito larvicides. Determine larvicidal activity of stamens breadfruit tree (Artocarpus altilis) includes : sample preparation and phytochemical test , sextraction , larvicidal test , toxicity testing and data processing . Comparison test was done to compared the activity of the male flower extracts as larvicides with breadfruit tree abate powder against mosquito larvae , as well as the toxicity of the statistical test using the LC50.Phytochemical test results positive breadfruit tree botanicals stamens contain tannins , saponins , and triterpenoids . Water content in the crude drug obtained 12.04 % . Breadfruit tree extract of stamens is not harmful to humans . This study getting the LC50 of 0.25 % at phase n - butanol extract , and 1 % in the water phase extract. Key words : Waste, Breadfruit,  Aedes aegypti, Artocarpus altilis
PERBANDINGAN KONSENTRASI HIDROKOLOID DAN KONSENTRASI ASAM SITRAT DALAM MINUMAN JELI SUSU SESUAI MUTU DAN KUALITAS Mulyati, Ade Heri; Nuraeni, Farida; Dwiyana, Dini Restu
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Publisher : Fakultas Matematika dan ilmu pengetahuan Alam. Universitas Pakuan.

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Abstract

In the manufacture of jelly milk drinks are necessary also other additional ingredients such as sugar is used as a sweetener in the manufacture of jelly while working to ease hydrocolloid dispersion. Potassium citrate is used for auxiliary materials, especially the formation of gel texture carrageenan, citric acid is used as a substance other than flavor in soft drinks, used also as an inhibitor of microbial growth in milk jelly drinks.An analysis of milk jelly beverage products, including the organoleptic analysis of where the testing is done against the panelists to determine the level of liking for the product. Viscosity to determine the viscosity of the product before the final product, the analysis is conducted to determine the strength of the gel on which the final product gel strength will be measured by looking at the gel fracture when pressed with a certain weight. PH measurement is necessary to know the level of acidity flavor obtained from addition of citric acid and then measuring ° brix to see the level of sweetness of the product because of sweetener used is pure sugar. In this study the analysis of protein levels because the products contain milk which is produced by converting nitrogen compounds into ammonium sulfate and then elaborated by NaOH, whereas the liberated ammonia was tied with H3BO4 and then titrated with HCl Key words: Gels, hydrocolloid, sugar, potassium citrate, citric acid, organoleptic,  viscosity, gel strength, pH, ° brix, protein levels
SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG AMPAS KEDELAI PADA PRODUK COOKIES YANG KAYA AKAN SERAT PANGAN DAN PROTEIN Adhimah, Novy Nur; Mulyati, Ade Heri; Widiastuti, Diana
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Publisher : Fakultas Matematika dan ilmu pengetahuan Alam. Universitas Pakuan.

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Abstract

Soybean waste is one of the alternative sources of fiber which is a by-product in the manufacture of tofu and contains high crude protein. Fiber and protein are given in the form of soybean pulp with variation of 0-40%. This study aims to determine the addition of maximal soybean pulp that provides the properties of cookies that can be accepted by the public and to know the physical properties, microbiology, chemistry including food fiber. The best soybean dregs flour is without washing, steaming. Soybean flour without washing, steaming has 11.65% water content, 3.15% ash, 18.37% protein, 1.25% total food fiber, 0.94% insoluble food fiber, 0 soluble food fiber, 31%, lead <0.04 ppm, cadmium <0.005 ppm, and zinc 20.80ppm, total plate counts (ALT) of 2 x 102 kol / gram, E.coli <3 AMP / gram, / gram. Cookies C5 with the ratio of soybean flour and wheat flour (40%: 60%) are selected products, physical characteristics of soybean cookies include color parameters, aroma, crispness and flavor. The result of analysis of nutrient content of cookies obtained by water content 2,22%, ash 2.20%, protein 7.2%, total food fiber (TDF) 0.85%, insoluble food fiber (IDF) 0,51, soluble (SDF) 0.33%, zinc 25.60 ppm, lead <0.04 ppm, cadmium <0.005 ppm Total total plate count (ALT) of 25 x 10-1 cab / gram, E.coli <3 AMP / gram, mold <10 kol / gram. Key words : Food Disversivication, Soybeans, Cookies, Proteins, Food Fiber
Co-Authors Adhimah, Novy Nur Dewi Apriyani, Dewi Diana Widiastuti Dwiyana, Dini Restu Eka Herlina Farida Nuraeni Ratih, Putry Sri Septiani, Muthia Sutanto, - Yulia, Eva