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Perangin-angin, Sabarmin

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Author-ID : 2316286

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Social Sciences

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Empowerment of Food Traders Regarding Hazardous Additives for Food Towards Healthy Natural Food Products in Tanjung Morawa District Ginting, Adil; Tarigan, Lina; Ginting, Mimpin; Perangin-angin, Sabarmin; Masmur, Indra
ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat Vol. 6 No. 2 (2021): ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat
Publisher : Talenta Publisher

Food safety issues have become a global concern because hundreds of millions of people suffer from diseases due to contaminated food. Food poisoning cases in Indonesia continue to increase from year to year. In 2013, the POM reported that there were 48 outbreaks (KLB) of food poisoning from 34 provinces in Indonesia. In Tanjung Morawa Subdistrict, especially Mardisan Village, there are many food vendors, ranging from food for breakfast, various snacks during the day to night. In this area there are also many flower sellers, so the village is always busy with flower buyers. In addition to buying flowers, they generally also need food and drinks so that food vendors in this area are also growing. However, very often these food traders do not pay attention to food safety requirements because they are tempted by the maximum profit. For this reason, dedication is carried out to increase the knowledge and skills of traders in processing healthy and natural foods without using additives that are harmful to health. Training was carried out on increasing partners' knowledge in the use of additives permitted by the Minister of Health as an effort to reduce the use of additives that are harmful to health. The training was carried out by using the lecture method, discussion by giving lieaflead to food sellers. The food vendors are very enthusiastic about participating in the training with many questions from the participants about allowed and not allowed food substances. The traders promised to implement natural and healthy food processing methods without using additives that are harmful to health. The head of the food merchant group will monitor the food safety in this area so that natural and healthy food is still sold in Mardisan.

Synthesis Of 4-Alil-6- (Hydroxymethyl) -2-Methody Phenol Compounds from Eugenol Through Mannich Reaction Followed Methylation with Methyl Iodide and Subtitution Using NaOH Perangin-angin, Sabarmin
Journal of Chemical Natural Resources Vol. 1 No. 1 (2019): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Eugenol derivative compound 4-allyl-6-hydroxymethyl-2-methoxy phenol was synthesized through Mannich reaction, methylation, dan nucleophilic substitution. Mannich reaction was carried out by reacting eugenol, formaldehyde 37%, and dimethylamine 40 % in reflux condition with n-heptane solvent at temperature 98o-100oC for 10 hours produced 4-allyl-6-(dimethylamino)methyl-2-methoxy phenol with yield of 83 %. The formation of dimethylaminomethyl group supported by C-N stretching vibration at 1246,16 cm-1 and ion molecule peak at 221 in GC-MS analysis. Methylation of 4-allyl-6-(dimethylamino)methyl-2-methoxy phenol was carried out with methyl iodide in ethanol solvent produced 6-((N-iodo-N-methyl-N-methyl-N-methylamino) methyl)-4-allyl-2-methoxy phenol in solid form, which then purified by recrystallization with 78,15 % yield. 4-allyl-6-(hydroxymethyl)-2-methoxy phenol was synthesized by nucleophilic substitution reaction of 6-((N-iodo-N-methyl-N-methyl-N-methylamino)methyl)-4-allyl-2-methoxy phenol with sodium hydroxide in reflux condition then purified by coloum chromatography gave liquid compound with yield of 65,05%. The formation of hydroxymethyl group supported by OH vibration at 3433,9 cm-1 and ion molecule peak at 194 in GC-MS analysis show the relative molecular mass of synthesized product.

Isolation and Analysis of Chemical Components of Garlic (Allium sativum L.) Tuber Essential Oil As Well As Antibacterial and Antioxidant Activity Tests Perangin-angin, Sabarmin; Pratama, Dimas A
Journal of Chemical Natural Resources Vol. 4 No. 1 (2022): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

The essential oil from garlic tubers (Allium sativum L) was isolated by hydrodistillation method using the Stahl apparatus. Garlic tubers were distilled for 4 to 5 hours to produce as much oil as 0.05% (w/ w). The chemical components of essential oil of garlic tubers were analyzed using GC-MS spectroscopy. The GC-MS results showed that there were 11 components with 5 main components, namely diallyl disulfide (44.98%), 1,3-diallyl tri sulfane (13.63%), allyl sulfide (13.06%), methyl allyl disulfide (11.87%), and methyl allyl trisulfide (4.84%). The antibacterial activity of essential oil of garlic tubers with diffusion method to use concentration variation of 5%, 10%, and 15% have strong antibacterial activity against Gram-positive bacteria like Staphylococcus aureus and have a medium to strong antibacterial activity against Gram-negative bacteria like Escherichia coli. The antioxidant activity of the essential oil of garlic tubers with DPPH (2,2-diphenyl-1-picrylhydrazil) showed an IC50 value was 22.863 mg/L and a very strong antioxidant group.

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