Article Per Year (5 Year)
p-Index From 2020 - 2025
1.431
P-Index
This Author published in this journals
All Journal Alchemy : Journal of Chemistry Jurnal Keteknikan Pertanian Tropis dan Biosistem Chimica et Natura Acta Dharma Bakti Pharmaceutical Journal of Indonesia Jurnal Aplikasi dan Inovasi Iptek (JASINTEK) International Journal Of Science, Technology & Management (IJSTM) Hubungan Tingkat Pengetahuan Petugas Pengelola Obat dengan Tingkat Ketersediaan Obat Di Puskesmas Kota Malang
Febryanti, Amalyah
Unknown Affiliation
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Transportation Other

Published : 8 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 8 Documents
Search

 1 
Pengujian Kualitas Air Minum Isi Ulang (Galon) Masyarakat Samata-Gowa Sulawesi Selatan Iin, Iin Novianty; Nur, Arfiani; Febryanti, Amalyah; Rasyid, Firnanelty
DHARMA BAKTI Dharma Bakti-Vol 5 No 2-Oktober 2022
Publisher : LPPM IST AKPRIND Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/dharma.v5i2.4020

Abstract

An assesment of the quality of refill drinking water (gallon water) has been carried out. The purpose of this study is to determine the quality of drinking water consumed by people in Samata-Gowa. There were five water samples taken from five residents' houses. The method used were testing physical and chemical parameters. These two methods consisted of temperature, color, odor, and taste tests; biological test with simple method; chemical test using tea water; pH meter test (acidity); conductivity test; and assay for Pb and Fe metal levels using AAS (Atomic Absorption Spectrophotometer). The results obtained included that the temperature of the five samples was in the range of 23.0 °C-27.0 °C, there were showing no turbidity/colorless, odorless, and bland taste; biological test of each sample showed no precipitate formed; chemical tests on the five samples indicated that there were no change in color; pH and conductivity values ranged from 7.5-8.79 and 65.2-109.3 S/cm, respectively; Fe and Pb levels in each sample were 0.0-0.1 mg/mL and 0.05-0.08 mg/L. Based on these data, the quality of refill drinking water for the people of Gowa-Samata is still suitable for consumption because some of these parameters qualified the standards.
Synthesis of Smart Packaging from Cellulose Acetate with The Addition of AgNO3 as An Antibacterial Substance Febryanti, Amalyah; Benu, Marlon; Aferta, Lusi; Siswara, I.M; Mulijani, Sri; Alif, Alfiah
ALCHEMY:Journal of Chemistry Vol 12, No 1 (2024): ALCHEMY: JOURNAL OF CHEMISTRY
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/al.v12i1.13019

Abstract

Synthesis of smart packaging from cellulose acetate with the addition of AgNO3 as an antibacterial substance has been investigated. The purpose of this study is to fabricate smart packaging from cellulose acetate with the addition of AgNO3 as an antibacterial substance. The method used was solution casting. In addition, this study was also characterizing the smart packaging, they included tensile strength and elongation percent test, antibacterial test, morphology analysis using SEM, and biodegradability test. The plastics obtained were clearly yellow, not easily damaged, a little thick, and the smooth surface and slightly bubbly. The largest tensile strength of plastic was 0.0661 MPa, it found in sample No. 2, while the smallest tensile strength was 0.027 MPa, it found in sample No. 1. The greatest elongation value at break was 5% found in sample No. 4, while the smallest elongation value at break was 3.5% in sample No. 3. The result of antibacterial test reported that the freshest mangoes were shown by samples No. 1 and No. 2; while the fast-rotting mangoes were shown in the sample No. 3 and No. 4. The results of the SEM test showed the presence of nano-sized particles that spreaded in the plastic body. The greatest degradability degree were sample No. 4 about 0.0009 g/day with the percentage of mass loss about 17.38%. Futhermore, cellulose acetate can be used as a basic material for making plastics. The addition of AgNO3 in plastic synthesis can help to delay the process of fruit spoilage caused by bacteria.
Pemberdayaan Masyarakat Perhutanan Sosial Cindakko Melalui Aplikasi-Probiotik Relatami, Andi N Renita; Hoven, Ifhan Dwin; Firman, Sri Wahyuni; Febryanti, Amalyah; Syamsurya, Fajar; Sudirman, Andi; Tassakka, Asmi Citra Malina A.R.
Jurnal Aplikasi dan Inovasi Iptek Vol 6 No 1 (2024): Jurnal Aplikasi dan Inovasi Iptek No. 6 Vol. 1 Oktober, 2024
Publisher : Denpasar Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52232/jasintek.v6i1.164

Abstract

Pemberdayaan masyarakat perhutanan sosial di Dusun Cindakko, Desa Bonto Somba, Kecamatan Tompobulu, Kabupaten Maros bertujuan meningkatkan kesejahteraan ekonomi dan kelestarian lingkungan melalui aplikasi teknologi probiotik. Dusun Cindakko merupakan wilayah tertinggal dengan sumber daya alam yang belum optimal serta keterbatasan infrastruktur dan pendidikan. Program ini melibatkan 63 anggota kelompok usaha perhutanan sosial (KUPS) kopi, gula aren, dan madu. Metode yang diterapkan mencakup pelatihan dan pendampingan dalam penyulaman vegetasi lebah, perawatan tanaman kopi, dan produksi Pupuk Organik Cair (POC) serta biofertilizer menggunakan bakteri probiotik ODB 8 dari PT Pertamina Patra Niaga AFT Hasanuddin. Hasil pelaksanaan program menunjukkan bahwa teknologi probiotik dapat meningkatkan produktivitas pertanian dan peternakan lokal secara berkelanjutan. Probiotik ODB 8 berperan dalam memperbaiki kualitas tanah, meningkatkan kesehatan tanaman, serta mengoptimalkan produksi pakan ternak. Masyarakat Cindakko telah berhasil memproduksi probiotik secara mandiri dengan menggunakan bahan lokal, yaitu gula aren, dan menamakan produk dengan Oba’. Program ini juga dilengkapi dengan monitoring dan evaluasi yang berfokus pada kepuasan masyarakat dan efektivitas pelaksanaan program. Hasil evaluasi menunjukkan skor kepuasan 98,90%, yang mengindikasikan kepuasan masyarakat terhadap pelaksanaan program pemberdayaan ini. Inisiatif ini tidak hanya mendukung keberlanjutan lingkungan tetapi juga meningkatkan kualitas hidup masyarakat dengan mengurangi ketergantungan pada bahan kimia sintetis dan meningkatkan kemandirian ekonomi
Ekstraksi Minyak Daun Kemangi (Occmum basilicum L.) Menggunakan Metode Microwave Assisted Hydrodistillation Tanrisannah, Tanrisannah; Febryanti, Amalyah; Chadijah, Sitti
Journal of Tropical Agricultural Engineering and Biosystems - Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol. 11 No. 3 (2023): December 2023
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2023.011.03.07

Abstract

Ekstraksi minyak daun kemangi menggunakan metode Microwave Assisted Hydrodistillation (MAHD) telah dilakukan. Penelitian ini bertujuan untuk mengetahui daya dan waktu yang baik yang diperlukan untuk mengekstraksi minyak daun kemangi sehingga rendemen yang tinggi dihasilkan. Proses ekstraksi dilakukan menggunakan metode MAHD dengan pelarut air dan daya (400, 500, dan 600 W) serta waktu (30, 45, dan 60 menit). Karakterisasi minyak atsiri meliputi identifikasi warna, berat jenis, indeks bias dan kelarutan dalam alkohol 80% dan analisis GC-MS. Hasil yang diperoleh pada penelitian ini rendemen tertinggi minyak kemangi dengan metode MAHD sebesar 1.16% dengan daya 500 W selama 45 menit. Minyak kemangi yang dihasilkan berwarna kuning dengan indeksbias 1.48 dan berat jenis 0.95 g/m3. Minyak ini tampak keruh ketika dilarutkan dalam etanol sehingga diduga minyak atsiri yang diekstrak ini belum terlalu murni. Hasil analisis GC-MS dengan waktu retensi 30 menit menunjukkan bahwa minyak kemangi mengandung senyawa sitral (46.19%); neral (55.97%); geraniol (2.99%); geranil asetat (0.78%); dan linalool (0.76%). Dengan demikian, ekstraksi dengan metode ini sangat perlu dikembangkan agar kualitas minyak atsiri yang diperoleh lebih baik lagi.
Testing Antibacterial Activities and Characterization of Chemical Compounds Composing Essential Oil from Lemo Cuco Fruit Peel (Citrus sp.) Febryanti, Amalyah; Ilyas, Asriani; Abubakar, Andi Nur Fitriani
Pharmaceutical Journal of Indonesia Vol. 10 No. 1 (2024)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.pji.2024.010.01.10

Abstract

Lemo Cuco (Citrus sp.) is one of the plant species of Rutaceae grown in the districts of Bone and Sinjai, South Sulawesi. This fruit is commonly used for food as scent, cough reliever and as fishy and meaty deodorizing. The peel has a special scent indicating presence of essensial oil components. This study aims to evaluate antibacterial activities and and to characterize compounds in ethanol extract dan n-hexane extract Lemo Cuco (Citrus sp.). This study used the soxhletation, and fitokimia text and the characterization of components in extracts with GC-MS and antibacterial activities using the disc diffusion method. The results obtained from the study were testing the antibacterial activities of Lemo Cuco (Citrus sp.) peel extract against the Staphylococcus aureus and Salmonella typhi bacteria. Inhibition of ethanol and n-hexane extract against the bacteria S. aureus included weak, medium, and strong category according to the concentrations (20%, 10%, 5%, 2.5% and 1.25%), whereas inhibitory against S. typhi bacteria in n-heksane included weak, medium, and strong category, whereas ethanol extract included medium and weak category, even not active. Based on the results of phytochemical identification of the Lemo Cuco (Citrus sp.), peel extract indicated existence of flavonoids, phenolic, steroids, terpenoids, alkaloids and saponins compound. n-heksane exctract contained special fraction saponins, whereas ethanol exctract was nothing. Characterization using GC-MS indicated existence of monoterpenoid and sesquiterpenoid compound. Thus, ethanol and n-hexane extracts of lemon cuco fruit skin have the potential to inhibit Staphylococcus aureus bacteria.
Testing Antibacterial Activities and Characterization of Chemical Compounds Composing Essential Oil from Lemo Cuco Fruit Peel (Citrus sp.) Febryanti, Amalyah; Ilyas, Asriani; Abubakar, Andi Nur Fitriani
Pharmaceutical Journal of Indonesia Vol. 10 No. 1 (2024)
Publisher : Brawijaya University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.pji.2024.010.01.10

Abstract

Lemo Cuco (Citrus sp.) is one of the plant species of Rutaceae grown in the districts of Bone and Sinjai, South Sulawesi. This fruit is commonly used for food as scent, cough reliever and as fishy and meaty deodorizing. The peel has a special scent indicating presence of essensial oil components. This study aims to evaluate antibacterial activities and and to characterize compounds in ethanol extract dan n-hexane extract Lemo Cuco (Citrus sp.). This study used the soxhletation, and fitokimia text and the characterization of components in extracts with GC-MS and antibacterial activities using the disc diffusion method. The results obtained from the study were testing the antibacterial activities of Lemo Cuco (Citrus sp.) peel extract against the Staphylococcus aureus and Salmonella typhi bacteria. Inhibition of ethanol and n-hexane extract against the bacteria S. aureus included weak, medium, and strong category according to the concentrations (20%, 10%, 5%, 2.5% and 1.25%), whereas inhibitory against S. typhi bacteria in n-heksane included weak, medium, and strong category, whereas ethanol extract included medium and weak category, even not active. Based on the results of phytochemical identification of the Lemo Cuco (Citrus sp.), peel extract indicated existence of flavonoids, phenolic, steroids, terpenoids, alkaloids and saponins compound. n-heksane exctract contained special fraction saponins, whereas ethanol exctract was nothing. Characterization using GC-MS indicated existence of monoterpenoid and sesquiterpenoid compound. Thus, ethanol and n-hexane extracts of lemon cuco fruit skin have the potential to inhibit Staphylococcus aureus bacteria.
Isolation and Characterization of Cellulase Enzyme from Sago Bettle Larvae Febryanti, Amalyah; Baharuddin, Maswati; Abeng, Tendri
Chimica et Natura Acta Vol 13, No 1 (2025)
Publisher : Departemen Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/cna.v13.n1.48974

Abstract

Sago beetle larvae are larvae that consume cellulose and convert it into simple compounds with the help of cellulase enzymes. The enzyme is produced by bacteria found in the larvae's intestines. This study aims to characterize the cellulase enzyme from R8W bacteria, which is a cellulolytic bacterium and derived from sago beetle larvae. The characterization in this research included determination of the optimum temperature, the optimum pH, and the optimum substrate concentration of the enzyme. The methods in this study consisted of the production of enzymes; characterization of cellulase enzyme by DNS method; and measurement of cellulase enzyme activity on natural substrates. The results showed that the cellulase enzyme R8W bacterial isolates from beetle larvae were in optimum conditions respectively at a temperature of 50 °C (enzyme activity of 0.070 U/mL), pH 8 (enzyme activity of 0.069 U/mL), substrate concentration of 2% (enzyme activity of 0.063 U/mL); cellulase enzyme activity of R8W bacterial isolates from sago beetle larvae on rice husk cellulose as a natural substrate was 0.103 U/mL. The characteristics of the cellulase enzyme of R8W bacterial isolate from sago beetle larvae had an optimum temperature of 50 °C, an optimum pH of 8, and an optimum substrate concentration of 2%.
The Effectiveness Of Shampoo Based On Kaffir Lime Leave Extract (Citrus Hystrix DC) And Lime Leave (Citrus Aurantifolia) As Natural Protection Against Head Lice Sjamsiah, Sjamsiah; Gani, Rahmiani; Febryanti, Amalyah; Gebriella, Gebriella; Mawaddah Warahmah, Nurul
International Journal of Science, Technology & Management Vol. 6 No. 3 (2025): May 2025
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v6i3.1306

Abstract

Pediculus humanus capitis is one of the problems that can interfere with human health. To overcome this, alternative treatments other than commercial shampoos are needed that can harm humans. The selection of shampoo from natural ingredients can be an alternative, namely Kaffir lime leaf shampoo (Citrus hystrix DC) and lime leaf shampoo (Citrus aurantifolia). The purpose of this study was to determine the characteristic properties of anti-head lice shampoo and determine the optimum concentration of kaffir lime leaf extract and lime leaf extract against head lice mortality. Based on the results of research for phytochemical screening show that the extract contains flavonoid compounds, saponins, alkaloids, triterpenoids, and tannins. The characteristics of shampoo preparations are that they have a blackish-green shampoo color, a distinctive aroma of orange leaves, and a thick form. In addition, a normal pH of 5-6, viscosity of 100-6000 cP, and foam height of 4-6 cm is obtained. Effectiveness tests against head lice were obtained at an optimum concentration of 5% for both kaffir lime leaf extract and lime extract. This shows the good potential of natural ingredients kaffir lime leaves and lime leaves as the basic ingredients of anti-shampoo lice.
Co-Authors Abeng, Tendri Abubakar, Andi Nur Fitriani Aferta, Lusi Alif, Alfiah Arfiani Nur Asriani Ilyas Benu, Marlon Jusak Rinaldy Firnanelty, Firnanelty Gebriella, Gebriella Hoven, Ifhan Dwin Iin, Iin Novianty Maswati Baharuddin Mawaddah Warahmah, Nurul Rahmiani Gani Relatami, Andi N Renita Siswara, I.M Sitti Chadijah Sjamsiah, Sjamsiah Sri Mulijani Sri Wahyuni Firman Sudirman, Andi Syamsurya, Fajar Tanrisannah, Tanrisannah Tassakka, Asmi Citra Malina A.R.