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Ariati, N. K.
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MONITORING HIDROLISIS PROTEIN KECAMBAH KACANG TUNGGAK (Vigna unguiculata L.) OLEH ENZIM ALKALASE PADA VARIASI WAKTU DAN RASIO ENZIM-SUBSTRAT Ratnayani, K.; Listiyanti, N. K. L.; Ariati, N. K.; Laksmiwati, A. A. I. A. M.
Jurnal Kimia (Journal of Chemistry) Vol. 18, No.2, Juli 2024
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

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Abstract

Kacang tunggak dengan kandungan protein 18,3-35% berpotensi digunakan sebagai substrat protein dalam pembuatan hidrolisat protein nabati. Kecambah kacang tunggak cukup mudah diperoleh di pasaran (khususnya di wilayah Bali) yang lebih dikenal sebagai kacang mentik. Penelitian ini bertujuan melakukan monitoring berjalannya reaksi hidrolisis konsentrat protein kecambah kacang tunggak yang dikatalisis oleh enzim alkalase, dengan perlakuan variasi waktu hidrolisis dan variasi rasio enzim-substrat (rasio E/S). Penelitian diawali dengan tahap ekstraksi protein dari tepung kecambah kacang tunggak sehingga diperoleh konsentrat protein. Selanjutnya dilakukan proses hidrolisis terhadap substrat konsentrat protein dengan enzim alkalase menggunakan variasi waktu hidrolisis 0, 1, 2 dan 3 jam serta variasi rasio (E/S) yaitu 0,1%, 1,0%, 2,0% dan 3,0%. Masing-masing hidrolisat protein yang diperoleh dimonitor keberhasilannya dalam hidrolisis berdasarkan parameter kadar kadar ?-amino bebas, nilai derajat hidrolisis dan kadar protein terlarutnya. Hasil ekstraksi protein mampu menghasilkan konsentrat protein kacang tunggak dengan kadar protein total mencapai 68,11%. Hasil monitoring terhadap perlakuan hidrolisis menunjukkan bahwa peningkatan rasio E/S dan lama waktu hidrolisis mampu meningkatkan kadar ?-amino bebas, kadar protein terlarut, dan nilai derajat hidrolisis (DH%) dari produk hidrolisat protein kecambah kacang tunggak (pada batas variasi perlakuan yang diberikan). Kadar ?-amino bebas tertinggi sebesar 3,9573 mg/mL, kadar protein terlarut tertinggi sebesar 20,9972 mg/mL, dan nilai DH% tertinggi sebesar 93,80% diperoleh menggunakan perlakuan rasio E/S 3% dan waktu hidrolisis selama 3 jam. Kata kunci: alkalase, hidrolisis, kacang tunggak, kecambah, protein ABSTRACT Cowpea usually contains 18.3-35% protein and is potentially used as a protein substrate for preparing vegetable protein hydrolysates. Cowpea sprouts, available in the market (especially in Bali), are known as “kacang mentik”. This study aimed to monitor the progress of the hydrolysis of the cowpea sprout protein concentrate, catalyzed by alcalase enzyme, with the variations of hydrolysis time and enzyme-substrate ratio (E/S ratio). The research began with the protein extraction stage from cowpea sprout flour to obtain the protein concentrate. Furthermore, the hydrolysis was carried out on the protein concentrate substrate with alcalase enzyme using the variations of hydrolysis time of 0, 1, 2, and 3 hours and the E/S ratio of 0.1, 1.0, 2.0, and 3.0%. Each protein hydrolysate obtained was monitored for its success in hydrolysis based on the parameters of soluble protein content, free ?-amino content, and the degree of hydrolysis. The result showed that the protein extraction produced cowpea protein concentrate with a total protein content reaching 68.11%. The monitoring results of the hydrolysis treatment showed that increasing the E/S ratio and the length of hydrolysis time were able to increase the free ?-amino content, soluble protein content, and the degree of hydrolysis (DH%) value of the cowpea sprout protein hydrolysate product (at the limit of the treatment variations given). The highest value of the free ?-amino content of 3.9573 mg/mL, the soluble protein content of 20.9972 mg/mL, and the DH of 93.80% was obtained when using the 3% E/S ratio treatment and 3 hours of hydrolysis time. Keywords: alcalase, cowpea, hydrolysis, protein, sprout
KANDUNGAN HARA MAKRO SETELAH PENAMBAHAN PUPUK KOMPOS BLOTONG PADA TANAH PERKEBUNAN Rahmah, I.; Suarya, P.; Manuaba, I. B. P.; Ariati, N. K.
Jurnal Kimia (Journal of Chemistry) Vol. 18, No.1, Januari 2024
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JCHEM.2024.v18.i01.p12

Abstract

Blotong atau filter cake merupakan kotoran nira tebu dari proses pembuatan gula. Namun, blotong dapat dimanfaatkan menjadi pupuk organik karena kandungan hara dalam blotong cukup tinggi. Misalnya kandungan C, N, P, dan K yang dapat menjadi sumber hara serta meningkatkan kualitas tanah. Penelitian ini bertujuan untuk mengetahui peningkatan unsur hara C, N, P, dan K pada tanah setelah pemberian pupuk blotong. Metode yang digunakan dalam penelitian ini yaitu metode Walkley and Black untuk penetapan hara C, metode Kjeldahl untuk penentuan hara N, dan metode Bray I untuk penentuan hara P dan K. Perlakuan pemupukan dilakukan dalam skala kecil, dimana tanah perkebunan direparasi dalam wadah polybag berukuran 50 cm x 50 cm. Pemupukan dilakukan selama 4 minggu dengan takaran variasi pupuk setara 0 ton/ha, 10 ton/ha, 25 ton/ha, dan 60 ton/ha. Hasil penelitian menunjukkan bahwa pupuk blotong dapat meningkatkan kadar hara pada tanah perkebunan. Perlakuan 0 ton/ha diperoleh hasil kadar C, N, P, dan K berturut-turut sebesar 1,12%; 0,12%; 102,7588 ppm, dan 101,320 ppm. Perlakuan 10 ton/ha diperoleh hasil kadar berturut-turut sebesar 1,18%; 0,13%; 122,9938 ppm, dan 145,610 ppm. Perlakuan 25 ton/ha diperoleh hasil kadar berturut-turut sebesar 1,22%; 0,14%; 144,8662 ppm, dan 260,960 ppm. Perlakuan 60 ton/ha kadar berturut-turut sebesar 2,58%; 0,15%; 190,6140 ppm, dan 380,180 ppm. Hal tersebut menunjukkan bahwa takaran setara 60 ton/ha cukup untuk meningkatkan kandungan hara C, N, P, dan K tanah dalam waktu 4 minggu. Kata kunci: Blotong, tanah, C-organik, N, P, K ABSTRACT Blotong or filter cake is sugar cane sap dirt from the sugar-making process. However, blotong can be used as an organic fertilizer because the nutrient content in blotong is relatively high. For example, the contents of C, N, P, and K can be a source of nutrients and improve soil quality. This study aimed to determine the increase in nutrients C, N, P, and K in the soil after applying blotong fertilizer. There were methods used in this study, such as the Walkley and Black method for determining C nutrients, the Kjeldahl method for determining N nutrients, and the Bray I method for determining P and K nutrients. Fertilization treatment was carried out on a small scale, where who repaired the plantation soil in polybags measuring 50 cm x 50 cm. Fertilization is carried out for four weeks with varying doses of fertilizer equivalent to 0 tons/ha, 10 tons/ha, 25 tons/ha, and 60 tons/ha. The results showed that blotong fertilizer could increase the nutrient content of the plantation soil. Treatment of 0 ton/ha resulted in C, N, P, and K of 1.12%, 0.12%, 102.7588 ppm, and 101.320 ppm, respectively, while the 10 ton/ha treatment yielded 1.18%, 0.13%, 122.9938 ppm, and 145.610 ppm, respectively. Moreover, the 25 ton/ha treatment produced a grade of 1.22%, 0.14%, 144.8662 ppm, and 260.960 ppm, respectively, whereas the treatment of 60 tons/ha of 2.58%, 0.15%, 190.6140 ppm, and 380.180 ppm successively. These results showed that the equivalent dose of 60 tons/ha was sufficient to increase the contents of C, N, P, and K nutrients in the soil within four weeks. Keywords: blotong, soil, C-organic, N, P, K
KARAKTERISTIK VCO ENZIMATIS DENGAN PENAMBAHAN EKSTRAK ETANOL BATANG SERAI (Cymbopogon citratus) Suaniti, N. M.; Riyadi, T.; Ariati, N. K.; Laksmiwati, A. A. I. A. M.
Jurnal Kimia (Journal of Chemistry) Vol. 18, No.2, Juli 2024
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

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Abstract

Ekstrak etanol serai dapat digunakan sebagai komponen untuk memperbaiki karakteristik dari VCO enzimatis. Pembuatan VCO pada penelitian ini menggunakan metode enzimatis, dengan bantuan ragi instan. Tujuan dilakukannya penelitian ini adalah untuk mengetahui pengaruh variasi penambahan ragi instan terhadap rendemen VCO yang dihasilkan, serta mengetahui karakteristik VCO enzimatis dengan penambahan ekstrak etanol serai yang dihasilkan. Berdasarkan penelitian yang dilakukan diperoleh hasil bahwa penambahan ragi instan sebanyak 0,5 g dianggap sebagai kondisi optimum dalam pembuatan VCO ditinjau dari tingginya rendemen yang dihasilkan. Serangkaian uji karakteristik terhadap VCO menunjukkan bahwa VCO dengan penambahan ekstrak etanol serai belum memenuhi standar SNI jika dibandingkan dengan VCO tanpa penambahan ekstrak etanol serai. Kata Kunci: antioksidan, ekstrak etanol serai, VCO enzimatis ABSTRACT Lemongrass ethanol extract can increase the antioxidant activity of enzymatic VCO. This study aimed to determine the effect of variations in the addition of instant yeast on the yield of the VCO produced and to characterize the enzymatic VCO produced with the addition of lemongrass ethanol extract. The results showed that 0.5 g of instant yeast added into the VCO was considered the optimum condition in the preparation of VCO in terms of the high yield produced. A series of characteristic tests for VCO showed that the VCO with the addition of lemongrass ethanol extract did not meet the SNI standards when compared to VCO without the addition of lemongrass ethanol extract. Keywords: antioxidant, enzymatic VCO, lemongrass ethanol extract
PENENTUAN KADAR ASAM AMINO BEBAS DAN KADAR PROTEIN TERLARUT DARI EKSTRAK KECAMBAH KACANG MERAH (Phaseolus vulgaris L.) DENGAN VARIASI WAKTU PERKECAMBAHAN Laksmiwati, A. A. I. A. Mayun; Sahara, E.; Ariati, N. K.
Jurnal Kimia (Journal of Chemistry) Vol. 18, No.1, Januari 2024
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JCHEM.2024.v18.i01.p11

Abstract

Paper ini membahas pengaruh waktu perkecambahan kacang merah terhadap kadar asam amino bebas dan protein terlarut yang terkandung dalam kecambahnya. Penelitian ini bertujuan untuk menentukan kadar asam amino bebas dan kadar protein terlarut dalam ekstrak kecambah kacang merah yang dihasilkan dari berbagai waktu perkecambahan, yaitu 0, 24,48,72,96 dan 120 jam. Penelitian ini meliputi serangkaian tahap percobaan yaitu diawali dengan proses perkecambahan kacang merah dengan perlakuan variasi waktu perkecambahan, selanjutnya masing-masing sampel kecambah memasuki tahap penepungan, ekstraksi, dan deproteinasi. Terhadap sampel tepung kacang merah dilakukan uji kadar air dan terhadap hasil deproteinisasi dilakukan uji kualitatif dan uji kuantitatif dengan spektrofotometer UV-Vis pada ? =54nm dan ? =570 nm. Hasilnya menunjukkan bahwa kadar air tepung kacang merah sebesar 9,28 %, nilai ini memenuhi standar baku mutu Standar Nasional Indonesia (SNI) yaitu tidak melebihi dari 10%. Uji kualitatif adanya asam amino dengan metode Ninhydrin dan uji protein dengan metode biuret terhadap hasil ekstraksi kecambah kacang merah dengan variasi waktu perkecambahan 0, 24,48,72,96 dan 120 jam menunjukkan hasil yang positif. Kadar total asam amino bebas pada variasi waktu perkecambahan tersebut berturut-turut sebesar 41,87; 69,20; 85,94; 96,31; 102,94 dan 80,62 mg/100g kecambah kacang merah. Kadar protein terlarut dalam ekstrak kecambah kacang merah dengan variasi waktu yang sama, berturut-turut diperoleh sebesar 2,34; 1,87; 1,67; 1,92;1,37; dan 1,15 % (b/b). Dari hasil penelitian ini, jelas terlihat bahwa kadar asam amino tertinggi diperoleh pada waktu perkecambahan selama 96 jam, sedangkan kadar protein terlarut tertinggi diperoleh pada waktu perkecambahan selama 72 jam. Dengan demikian, dapat disimpulkan bahwa lama perkecambahan mempengaruhi kadar total asam amino bebas dan kadar protein terlarut dalam kecambah kacang merah. Kata kunci: asam amino bebas, kacang merah, perkecambahan, protein terlarut ABSTRACT This paper discusses the effect of red bean germination time on the levels of free amino acids and dissolved protein contained in the sprouts. This study aimed to determine the values of free amino acids and dissolved protein levels in red bean sprout extracts produced at various germination times, namely 0, 24, 48, 72, 96, and 120 hours. This study included a series of experimental stages, initiated with the red bean germination process with variations in germination time, and the next stage was each sample of sprouts entered the stages of flouring, extraction, and deproteination. Samples of red bean flour were tested for their water content, and the results of deproteinization were tested qualitatively and quantitatively using a UV-Vis spectrophotometer at ? = 540 nm and ? = 570 nm, respectively. The results showed that the water content of red bean flour was 9.28%, which met the Indonesian National Standard (SNI), which did not exceed 10%. Qualitative tests for the presence of amino acids using the Ninhydrin method and the total protein content tests using the Biuret method on the extract of red bean sprouts with germination times of 0, 24, 48, 72, 96, and 120 hours showed positive results. The total free amino acid levels in the red bean extracts obtained from various germination times were 41.87, 69.20, 85.94, 96.31, 102.94, and 80.62 % (w/w), respectively, while the values of soluble protein were 2.34, 1.87, 1.67, 1.92, 1.37, and 1.15 % (w/w), respectively. It can be seen clearly that the highest level of amino acids was obtained at the germination time of 96 hours, while the highest soluble protein level at the germination time of 72 hours. Keywords: free amino acids, germination, red beans, soluble protein
Alcohol Level in Black and White Glutinous Rice Brem at Various Doses of Yeast And Fermentation Time Ariati, N. K.; Suaniti, N. M.; Darma Yanti, N. M. D.
Jurnal Kimia (Journal of Chemistry) Vol. 17, No.2, Juli 2023
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JCHEM.2023.v17.i02.p01

Abstract

Brem sebagai hasil fermentasi beras ketan putih maupun hitam memiliki bau asam, rasa manis, serta mengandung alkohol dengan kadar yang berbeda-beda sesuai perlakuan dalam fermentasi. Penelitian ini bertujuan untuk menentukan kadar alkohol dalam brem beras ketan putih dan hitam dengan variasi dosis ragi 1,0; 1,5; dan 2,0% serta lama fermentasi 2, 4, dan 6 hari. Kadar alkohol dalam brem beras ketan putih dan hitam ditentukan dengan kromatografi gas detektor ionisasi nyala (GC-FID). Hasil penelitian menunjukan kadar alkohol dalam brem beras ketan putih meningkat dengan bertambahnya dosis ragi yang diberikan namun menurun dengan bertambahnya lama fermentasi. Sementara, pada kadar alkohol brem beras ketan hitam terus meningkat dengan bertambahnya dosis ragi dan lama fermentasi. Kadar alkohol tertinggi dihasilkan dalam brem beras ketan hitam yang difermentasi dengan penambahan dosis ragi 2,0% dengan lama fermentasi 6 hari. Kata kunci: brem, ketan putih, ketan hitam, dosis ragi, kadar alkohol, lama fermentasi ABSTRACT Brem as a product of a fermentation of black and white glutinous rice has an acidic smell, a sweet taste, and contains alcohol. This research aimed to determine the alcohol levels in the brem of black and white glutinous rice with yeast dosage variation of 1,0; 1,5; and 2,0% fermented within 2, 4, and 6 days. The alcohol levels in the black and white glutinous rice brem were determined using Gas Chromatography - Flame Ionization Detector (GC-FID). The research results showed that the alcohol level in the white glutinous brem increased with the increase in yeast dosage but decreased as the fermentation time increased. On the other hand, the higher of yeast dosage and the fermentation time, the higher the alcohol content of the black glutinous rice brem obtained. The highest alcohol level was produced by the black glutinous rice, which was fermented with the yeast dosage of 2% yeast and a fermentation time of 6 days. Keywords: alcohol level, fermentation duration, white and black glutinous rice brems, yeast dosage
Co-Authors Anak Agung Istri Agung Mayun Laksmiwati Darma Yanti, N. M. D. E. Sahara Ketut Ratnayani Listiyanti, N. K. L. Manuaba, I. B. P. Ni Made Suaniti P. Suarya Rahmah, I. Riyadi, T.