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All Journal Abdimas Talenta : Jurnal Pengabdian Kepada Masyarakat JOURNAL OF CHEMICAL NATURAL RESOURCES (JCNaR)
Zaidar, Emma
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences

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Utilization Conventional Market Waste on Catfish Food Production Zuhra, Cut Fatimah; Lenny, Sovia; Zaidar, Emma; Taufik, Muhammad
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2020): ABDIMAS TALENTA : Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (264.795 KB) | DOI: 10.32734/abdimastalenta.v5i2.5900

Abstract

Tamora Catfish Company as a Micro, Small and Medium Enterprise (UMKM) which one of the Universitas Sumatera Utara community service partners, used a simple microbubble technology system to increase the dissolved oxygen content in pond water in order to anticipate of the large number of die fish because of the polluted pond water, which impacted in reducing the amount of oxygen. Biofloc application was observed decreasing the ammonia content and generating natural feed. This was analyze by the team that already implemented this simple technology in the first year observation which found its successfully reduce fish mortality and increase the number of catfish. However, the catfish food is expensive because it is depend on pellet feed, so the production process costs are very high. Via a multi-year system, community service team utilizes conventional market waste as a feed in order to replace the use of costly pellet feed. The solution was starting from processing conventional market waste such as vegetables waste. It was considered because it is cheap and it needs simple machine technology to produce the feed. The machine will construct by copper and mixer in order to produce feed that suitable for catfish food. Furthermore, it also impacted to make conventional market cleaner from waste since partners collect and process the waste directly.
Comparison of Vitamin C, β-Carotene, and Water Content from Tamarillo (Solanum betaceum Cav.) Fruit and Tamarillo Jam Zaidar, Emma
Journal of Chemical Natural Resources Vol. 2 No. 1 (2020): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (551.209 KB) | DOI: 10.32734/jcnar.v2i1.9314

Abstract

A research on the comparative analysis of levels of vitamin C, β-carotene, and water content, from a tamarillo fruit and its jam. Analysis of levels of vitamin C is done by the iodometric titration method, the analysis of levels of β-carotene performed by UV-VIS spectrophotometry, and water content analysis performed by the method of thermogravimetry. The research, found that levels of the vitamin C from tamarillo fruit were 12,3 mL/g and its jams is 6,16 mL/g, levels of β-carotene from the fruit is 180.91 ppm and its jam is 136.52 ppm, and water content of the fruit is 88.92% and its jams were 46.96%.
Production and Characterization of Edible Film from A Mixture of Tapioca Flour, Yellow Pump (Cucurbita moschatal D), Chitosan, and Glycerine for Application as A Layer Cake Packing. Zaidar, Emma
Journal of Chemical Natural Resources Vol. 2 No. 2 (2020): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (546.964 KB) | DOI: 10.32734/jcnar.v2i2.9325

Abstract

The experiment of production and characterization of an edible film by mixing tapioca starch, pumpkin (Curcubita moschatal D.), chitosan, and glycerine with applications as the wrapping of layer cake has been done. The edible film was produced by mixing 2.5 g of tapioca starch, 3.5 g of pumpkin, and 40 mL of aquadest, then adding 4 % of chitosan, and 2 mL of glycerine. After homogenous, it was poured into an acrylic pan and dried in an oven at 35-45°C degrees for 2 days. Characterization of an edible film physically obtained thickness was 0.25 mm, tensile strength was 0.06 kgF/mm2 and elongation was 22.77 %. Morphology test of SEM (Scanning Electron Microscopy) produces edible film have pores that were tight, flat, and a bit compatible surface. And the FT-IR spectrum analysis showed the spectrum at 2939.52 cm-1 for the Alkana group (CH) and 3402.43 cm-1 for the hydroxyl group (OH). The result of the nutrition analysis of edible film was 28.2 % of carbohydrate content, 8.23 % protein content, 1.49 % of fat content, 25.6 % of water content, and 0.36% of ash content. An edible film can also be used as a wrapping for a layer cake.
Preparation of Edible Film from A Mixture of Carrot Extract (Daucus carota L.) with Tapioca Flour, Wheat Flour, and Glycerine Zaidar, Emma
Journal of Chemical Natural Resources Vol. 3 No. 1 (2021): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (893.088 KB) | DOI: 10.32734/jcnar.v3i1.9337

Abstract

The preparation of edible film from carrot extracts (Daucus Carota, L) with the addition of tapioca flour, wheat flour, and glycerin was carried out. The edible film was prepared by mixing carrot extract, tapioca flour, and wheat flour, and then heated and added with glycerin and stirred up. The homogeneous solution was put into an acrylic plate to form an edible film and dried in an oven at 40oC for ± 2 days. The edible film formed was characterized and analyzed its nutrition content. The tensile strength and elasticity of edible film with a ratio of 5 g tapioca flour and 5 g wheat flour were 0.1028 KgF/mm2 and 39.83% respectively. The thickness of edible film with a ratio of 2.5 g of tapioca flour and 7.5 g of wheat flour 7.5 g was 0.26 mm. The better nutrition content was found on edible film with a ratio of 5 g tapioca flour and 5 g wheat flour which has 13.94% moisture content, 2.67% ash content, 4.93% protein content, and 2.90% fat, 75.56% carbohydrate content, and 410.34 ppm carotene content. Organoleptic test edible film of color, taste, texture, and aroma gave an average score of 3 (like), because of the shiny color, crunchy taste, smooth texture, and interesting edible film. Based on the test indicated that people accepted the edible film produced.
Study on Analysis of Vitamin C and β-Carotene Levels From Tamarillo (Solanum betaceaum Cav.) Fruit Produced Between Shoot Grafting of Tamarillo with Lancing Plant (Solanum mauritianum) Zaidar, Emma; Safitri, Irma; Yusak, Yuniarti
Journal of Chemical Natural Resources Vol. 3 No. 2 (2021): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (373.471 KB) | DOI: 10.32734/jcnar.v3i2.9342

Abstract

Research on studies analysis levels of vitamin C and β-carotene of the Tamarillo fruit shoot grafting between the Tamarillo plant and Lancing plant has been conducted. Analysis of vitamin C level was performed by iodometric method, and analysis of β- carotene levels were calculated using UV-Vis spectrophotometer. The research result showed that the level of vitamin C of Tamarillo fruit was 1.596%, the level of vitamin C of Lancing fruit was 0.401%, and the level of vitamin C of Tamarillo fruit grafting outcomes was 1.202%. While the level of β-carotene of Tamarillo fruit was 208.95 ppm, the level of β-carotene of Lancing fruit was 36.11 ppm and the level of - carotene of Tamarillo fruit grafting outcomes was 253.64 ppm. It can be concluded that the vitamin C levels of Tamarillo fruit grafting outcomes decreased slightly. While the β-carotene levels of Tamarillo fruit grafting outcomes increased.
Feed Modification Using Carrot Flour to Improve Growth and Brightness Koi Fish Color Zaidar, Emma; Sihaloho, Sahat Pangihutan
Journal of Chemical Natural Resources Vol. 5 No. 1 (2023): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jcnar.v5i1.11989

Abstract

Color is vital in determining the quality of koi fish (Cyprinus carpio L.) and is even seen as an important component in selecting ornamental fish. Therefore, alternative feed sources are needed, which are highly nutritious and increase the brightness of fish. This study aimed to determine the effect of adding carrot flour (Daucus carota L.) and the concentration that had a good impact on increasing the color of Koi fish (Cyprinus carpio L.). This study used six treatments where treatment A was fed containing Spirulina as a control. Treatment B was the addition of carrot flour with a concentration of 5%, C with a concentration of 10%, D with a concentration of 15%, E with a concentration of 20%, and F with a concentration of 25%. The results showed that adding carrot flour affected the brightness of the color of the fish. The best color improvement is found in treatment F, with a value of 6.
Improved Tamarillo (Cyphomandra betacea Sendtn) Fruit Juice Quality with Carboxymethyl Cellulose Extracted from Cassava Peel (Manihot esculenta Crantz) Zaidar, Emma; Hidayanti, Tiara
Journal of Chemical Natural Resources Vol. 5 No. 2 (2023): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jcnar.v5i2.13811

Abstract

The utilization of Carboxymethyl Cellulose (CMC) from cassava peel (Manihot esculenta Crantz) through the quality of Tamarillo (Cyphomandra betacea Sendtn) juice was carried out through three stages. The first stage is α-cellulose isolation from cassava peel powder using an acid method and then comparing it with commercial cellulose using FTIR analysis. The second stage is an α-cellulose conversion into CMC by alkalization (using isopropanol and NaOH), carboxymethylation (using NaMCA), neutralization (using CH3COOH 90% and ethanol), purification (using distilled water followed by centrifugation and the addition of acetone which produces CMC with positive results), and then comparing isolated CMC with commercial CMC by using FTIR analysis. The last stage is Tamarillo fruit juice preparation with and without CMC addition. At this stage, the concentration of CMC was carried from 0%, 0.25%, 0.5%, 0.75%, 1%, and 1.25%. The resultant juice was analyzed for its quality by stability (letting it stand for 24 hours), pH (with a pH meter), viscosity (with an Ostwald viscometer), vitamin C content (using the iodimetry method), antioxidant activity (using the free radical scavenging method with a solution and using a UV-VIS spectrophotometer), and organoleptic (tests on 30 untrained panellists). The best results were obtained from Tamarillo juice containing 1.25% CMC, which has 73% stability, pH 4.49, viscosity of 77.79 cP, vitamin C content of 25.32 mg/100 g and antioxidant activity of 59%. Organoleptic test results showed that fruit juice with the addition of 0.75% CMC was the most preferred result by panellists based on aroma, taste, texture, and color.
Co-Authors Cut Fatimah Zuhra Hidayanti, Tiara Irma Safitri MUHAMMAD TAUFIK Sihaloho, Sahat Pangihutan Sovia Lenny Yusak, Yuniarti