Yuli Puspito Rini, Yuli Puspito
Faculty of Education, Lambung Mangkurat University, Banjarmasin

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STUDY OF THE GOLD EXTRACTION USING TETRA N-BUTYL AMMONIUM CHLORIDE-CHLOROFORM Rini, Yuli Puspito; Kuncaka, Agus; Hadipranoto, Ngatidjo
Indonesian Journal of Chemistry Vol 1, No 2 (2001)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5022.747 KB) | DOI: 10.22146/ijc.21947

Abstract

The existence of the AuCl4- ion in the solution as the function of pH before performing the extraction of gold in the system of tetra N-butylammonium chloride (TBACI) -chloroform has been studied. The experimental data showed that AuCl4- ion was hydrolyzed at pH 5-10 and, an amorf dark-brown precipitate was appeared at pH 11-14. Amount of gold in the solution at pH 14 before extraction was around 70%. Study of the extraction has been carried out by investigating the influence of pH and TBACI concentration on the extraction efficiency. The experimental result indicated that TBACI was very efficient extractant for the extraction of gold from aqueous halide with the efficiency higher than 99%. The extraction of Gold in the TBACI-chloroform was effective at pH 0-4 with minimum concentration of TBACI 10-3 M, and the calculated Kex (extraction constant) was 5.07x10-4.
PENGARUH PERENDAMAN AIR JERUK NIPIS TERHADAP KADAR FORMALIN DALAM IKAN ASIN TERI NASI Burhan, Amelia Handayani; Rini, Yuli Puspito; Nurhaeni, Farisya
Media Ilmu Kesehatan Vol 7 No 3: MIK Desember 2018
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat FKes Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/mik.v7i3.295

Abstract

Background:The use of formalin as a preservative in salted fish is potentially harmful to the human body,for example in the salted anchovy. They are very popular for customers in Traditional Market of Yogyakarta.The acidic compound, like lime water, can reduce theconcentration of formalin.Objective: This study aims to determine the effect of immersion of lime water on formalin concentration insalted anchovy fish.Methods:A total of 25 samples from five traditional markets of Yogyakarta city were tested using formalin kittest. Positive samples were treated with immersion of lime water with some concentration; 20, 40, 60, 80,and 100% (v/v). Determination of formalin concentration was done by acidimetric method using 0.955Nhydrochloride and methyl red indicator.Results:Concentration of formalin before treatment is 1,397%. The content of Formalin after the immersiontreatment of lime water with concentration 20, 40, 60, 80, and 100% (v/v) for 60 minutes was 1.094; 1,015;0.712; 0.426 and 0.283% (w/w).Conclusion:Based on the statistical test can be concluded that there is the influence of the concentration ofimmersion of lime water to formalin concentration in salted anchovy fish. The higher concentration of limewater can decrease formalin until 79.71%. Keywords:Acidimetric formalin,anchovy salted fish,lemon water,traditional market of Yogyakarta
Cytotoxic Activity of 1-(2,5-dihydroxyphenyl)-3-pyridine-2-yl-propenone on Colon Cancer Cell WiDr Ismiyati, Nur; Rini, Yuli Puspito; Wibowo, Andi Eko; Susidarti, Ratna Asmah
Indonesian Journal of Cancer Chemoprevention Vol 6, No 1 (2015)
Publisher : Indonesian Society for Cancer Chemoprevention

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14499/indonesianjcanchemoprev6iss1pp12-15

Abstract

Colon cancer is one of the most common death-caused cancer. The high mortality rate indicates that chemotherapy has not overcome cancer disease. Strategies and development of colon cancer treatment should be pursued. Compound 1-(2,5-dihydroxyphenyl)-3-pyridine-2-yl-propenone is the 2ʹ,5ʹ-dihydroxychalcone derivative, of which the B ring was substituted with 2-pyridine ring. Chalcone and its derivatives have been reported to have several biological activities, such as cytotoxic, anti-inflammatory, antiHIV, and as a tyrosine kinase inhibitor. The objectives of this research was to determine the cytotoxic activity on WiDr colon cancer cells of 1-(2,5-dihydroxyphenyl)-3-pyridine-2-yl-propenone. Cytotoxic activity was measured using MTT assay. Compound 1-(2,5-dihydroxyphenyl)-3-pyridine-2-yl-propenone inhibited WiDr cell growth with the IC50 of  16 µM. Morphology of WiDr cell showed that compound 1-(2,5-dihydroxyphenyl)-3-pyridine-2-yl-propenone inhibited cell growth in dose dependent.Keywords:  compound 1-(2,5-dihydroxyphenyl)-3-pyridine-2-yl-propenone, WiDr colon cancer cell line, cytotoxic activity
UJI FORMALIN, KANDUNGAN GARAM DAN ANGKA LEMPENG TOTAL BAKTERI PADA BERBAGAI JENIS IKAN ASIN YANG BEREDAR DI PASAR TRADISIONAL YOGYAKARTA Rini, Yuli Puspito; Setiyawan, Hery Setiyawan
JURNAL PENDIDIKAN SAINS (JPS) Vol 5, No 1 (2017): JURNAL PENDIDIKAN SAINS (JPS)
Publisher : Pendidikan Kimia Unimus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jps.5.1.2017.1-9

Abstract

Produk pangan yang tidak memenuhi persyaratan mutu, keamanan dan cemaran bakteri dapat mengakibatkan terganggunya kesehatan. Ikan asin kering merupakan salah satu sumber protein hewani yang banyak di konsumsi masyarakat Indonesia. Penelitian ini bertujuan untuk mengidentifikasi kandungan formalin, kadar garam dan angka lempeng total bakteri pada ikan asin yang di jual di Pasar Tradisional Yogyakarta. Penelitian ini bersifat deskriptif dengan pengambilan 5 sampel dari 5 pedagang berbeda yang berada di Pasar TradisionalYogyakarta menggunakan metode probability sampel. Pengujian sampel dilakukan di laboratorium kimia dan laboratorium mikrobiologi Politeknik Kesehatan Bhakti Setya Indonesia Yogyakarta dengan metode uji kualitatif pada formalin dilakukan dengan menggunakan Kit Tes, penetapan kadar garam dilakukan dengan metode Argentometri, dan uji Angka Lempeng Total (ALT). Berdasarkan hasil uji formalin dari 5 sampel yang diteliti, yang positif mengandung formalin yaitu cumi dan rebon. Hasil uji kadar garam sangat bervariasi diantara (5.46%-23.52%). Lima sampel yang diteliti dua diantaranya memiliki kadar garam melebihi Standar Nasional Indonesia (SNI 2721-1:2009) yaitu diatas 20%, yaitu cumi dan ikan peda, sedangkan rebon, teri gundul dan ikan balur memiliki kadar garam yang rendah. Hasil penelitian Angka Lempeng Total bakteri ditemukan antara 26 x 105 -280 x 105 koloni/gram. Angka Lempeng Total Bakteri pada ikan rebon 280 x 105 ml/gr dan Angka Lempeng Total Bakteri pada sampel ikan cumi 26.7 x 105ml/gr Hal ini menunjukan ikan sudah mengalami kontaminasi dan tidak memenuhi syarat oleh Standar Nasional Indonesia yaitu 1,0 x 105 koloni/gram.