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All Journal Jurnal Riset Kimia Widyariset Elkawnie Lantanida Journal Al-Kimia JRST (Jurnal Riset Sains dan Teknologi) Sains Natural: Journal of Biology and Chemistry PENA AKUATIKA : JURNAL ILMIAH PERIKANAN DAN KELAUTAN Amina Widyariset Kenanga : Journal of Biological sciences and Applied Biology IJES : Indonesian Journal of Environmental Sustainability.
Bhayu Gita Bhernama
Program Studi Kimia Fakultas Sains Dan Teknologi, Uin Ar-Raniry Banda Aceh
Aerospace Engineering Agriculture, Biological Sciences & Forestry Astronomy 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 Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Neuroscience Physics Social Sciences

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Penguraian Zat Warna Tartrazin pada Limbah Pencucian Mie Aceh Secara Ozonolisis dan Penyinaran Matahari dengan Penambahan Katalis ZnO Bhayu Gita Bhernama
Al-Kimia Vol 5 No 2 (2017): December
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/al-kimia.v5i2.3641

Abstract

People's habits in consuming Aceh noodles make the noodle industry grow rapidly, but the waste treatment process becomes less effective. In the process of making the noodles, dye waste is produced in the form of tartrazine dye and need to be processed before being disposed into the environment. The research purpose was to describe the decomposition of tartrazine using ozonolysis and solar radiation methods as one of the solutions in the waste treatment process. The use of ZnO as catalyst is to accelerate the decomposition reaction of the noodle washing wastes. The results of the analysis concluded that ozonolysis methods are more effective in decomposing tartrazine in the noodle wash wasted by solar irradiation method. The sun exposure decomposed tartrazine by 99.74% using 0.015 g ZnO for 150 min and tartrazine content obtained 0.022 mg/L with a sunlight intensity of 1.24 x 1016 cm-2 s-1. Ozonolisis exposure decomposed tartrazine by 98.68% using 0.020 g ZnO for 12 minutes and tartrazine content obtained 0.112 mg / L.
DEGRADASI MALACHITE GREEN OXALATE SECARA FOTOLISIS DAN OZONOLISIS DENGAN PENAMBAHAN ZnO-SnO2 Bhayu Gita Bhernama; Syukri -; Safni -
Jurnal Riset Kimia Vol. 7 No. 2 (2014): March
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrk.v7i2.169

Abstract

Vol 7 No 2ABSTRACTDegradation of malachite green oxalate (MGO) compounds has been carried out by ozonolysisand photolysis methods with addition of ZnO-SnO2 as catalyst. MGO solution was analyzed bya spectrophotometer UV/Vis at 250-650 nm. The results showed that ozonolysis process fasterthan photolysis. 6 mg/L MGO can be degraded as much as 97.3% after irradiated with UV light(369 nm) within 150 minutes with the addition of 0.020 g of ZnO-SnO2. Otherwise, 99.6% of 6mg/L MGO can be degraded by ozonolysis process within 5 minutes by the addition of 0.025 gof ZnO-SnO2. Analysis of the remaining MGO solution by reverse-phase HPLC showedintermediate-substances peaks and peak height of MGO at a retention time of 3.18 mindecreased as the data obtained using a UV/Vis spectrophotometer.Keywords: degradation, MGO, photolysis, ozonolysis, ZnO-SnO2
ANALISIS ZAT WARNA TARTRAZIN PADA JAJANAN MINUMAN RINGAN TAK BERLABEL YANG DIJUAL PEDAGANG KAKI LIMA DI BANDA ACEH Bhayu Gita Bhernama
Jurnal Riset Kimia Vol. 9 No. 2 (2016): March
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jrk.v9i2.241

Abstract

Analisis zat warna Tartrazin pada jajanan minuman ringan tak berlabel yang dijual pedagang kaki lima di Banda aceh telah dilakukan. Zat warna Tartrazin merupakan pewarna sintetis yang digunakan oleh masyarakat sebagai bahan tambah pangan (BTP), guna meningkatkan daya tarik minuman. Analisis zat warna Tartrazin pada jajanan minuman ringan tak berlabel yang dijual pedagang kaki lima di Banda aceh bertujuan untuk mengetahui ada atau tidaknya kandungan zat warna Tartrazin dan menentukan kadar zat warna Tartrazin yang terdapat pada jajanan minuman ringan tak berlabel yang dijual pedagang kaki lima. Hasil analisis didapatkan kadar zar warna Tartrazin pada panjang gelombang 427 nm sekitar 1,06457- 40,6126 ppm. Kadar zat warna Tartrazin melebihi batas yang telah ditetapkan berdasarkan ADI (Acceptable Daily Intake) yaitu sekitar 7,5 mg/Kg/day. KBPOM RI No. 37 Tahun 2013 tentang batas maksimum penggunaan BTP pewarna ditetapkan bahwa pewarna Tartrazin yang diizinkan 70  mg/Kg
ANALISIS KANDUNGAN (AIR, ABU, DAN LOGAM BERAT) PADA KOPI BUBUK ASAL GAYO bhayu gita bhernama
Widyariset Vol 5, No 2 (2019): Widyariset
Publisher : Pusbindiklat - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/widyariset.5.2.2019.87-94

Abstract

Gayo coffee is one type of arabica coffee originating from the Gayo plateau, Central Aceh district. Where Gayo coffee has a distinctive flavor, strong aroma and taste specifically. In the Gayo coffee processing process, it is inseparable from various kinds of contamination, so analysis needs to be done. Analysis was carried out on two coffee samples taken from two factories, namely factories A and B. Analysis carried out included analysis of water, ash, and metal content of ground coffee originating from Gayo. The analysis of metal content was carried out by using Atomic Absorbtion Spectroscopy (AAS). The test results showed that coffee A had a water content of 0.0397% and ash content 4% while coffee B had a water content of 0.01772% and ash content 4.3%. The test results of heavy metal within coffee A and B revealed that the contaminants of Cu, Hg, Pb and Zn metals existed. The coffee A contained Cu and Hg metal contamination with levels of 6.4945 and 0.0029 mg/Kg respectively. While, the coffee B contained Cu and Hg metal contamination with levels of 7.6120 and 0.0042 mg/Kg, respectively. The contamination of Pb and Zn within the coffee A and B were low and insignificant (0.001 mg/Kg). From the results of the analysis, it was found that the water, ash and metal content in coffee A and coffee B complies to the Indonesian National Standards (SNI) 01-3542-2004.
Degradasi Zat Warna Metanil Yellow Secara Fotolisis Dan Penyinaran Matahari Dengan Penambahan Katalis TiO2-anatase dan SnO2 Bhayu Gita Bhernama; Safni Safni; Syukri Syukri
Elkawnie: Journal of Islamic Science and Technology Vol 1, No 1 (2015)
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v1i1.517

Abstract

Degradation of Metanil yellow has been done. In this research the degradation process was done by photolysis and sunlighting method by using TiO2-SnO2 catalysis. The residu of metanil yellow was centrifuged and measured by UV/Vis Spectrophotometer at 300 – 600 nm after degradation. 6 mg/L of Metanil yellow and addition of 0,03 g TiO2-anatase and SnO2 for 150 min, gave the percentage of degradation 27,38 % and 25,00 % after photolysis. 6 mg/L of Metanil yellow and addition of 0,03 g TiO2-anatase and SnO2 for 150 min, gave the percentage of degradation 94,84% and 93,25% after lighted by sun with 1,13256 1015 foton cm-2/s intensity. From the results percentage of degradation showed that degradation with the addition of TiO2-anatase and SnO2 can improve the degradation of methanil yellow. The percentage of degradation proves that the addition of TiO2-anatase and SnO2 which is lighted by sun is better than photolysis process.
Study of Hazard Analysis Critical Control Point (HACCP) On Unlabeled Soft Drink Products Sold By Street Traders in Banda Aceh Bhayu Gita Bhernama
Elkawnie: Journal of Islamic Science and Technology Vol 3, No 2 (2017)
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v3i2.2097

Abstract

Peredaran minuman ringan tak berlabel yang dijual oleh pedagang kaki lima dalam proses produksi masih diragukan keamanannya sehingga menimbulkan keresahan pada masyarakat. Oleh karena itu, perlu pengetahuan tentang food safety knowladge and practice. Untuk meningkatkan kualitas dan keamanan produk dibutuhkan penerapan HACCP. HACCP menggunakan Panduan Penyusunan Rencana HACCP yang direkomendasikan oleh Standar Nasional Indonesia. Hasil HACCP menunjukan bahwa yang ditetapkan sebagai CCP adalah proses perebusan air mineral, penambahan pewarna/sirup/bubuk pop ice dan pengemasan. Penerapan HACCP yang sesuai akan meningkatkan kualitas dan keamanan produk minuman ringan tak berlabel yang dijual pedagang kaki lima.
Degradasi Zat Warna Malachite Green Secara Ozonolisis Dengan Penambahan Katalis TiO2-anatase dan ZnO Bhayu Gita Bhernama
Elkawnie: Journal of Islamic Science and Technology Vol 3, No 1 (2017)
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v3i1.535

Abstract

Degradation of malachite green has been done. In this research, degradation process of malachite green was done by ozonolisis method, using TiO2- anatase and ZnO catalyst. The residu of malachite green was centrifuged and measured by spectroscopy UV / Vis at 200-800 nm after degradation. 6 mg / L malachite green diozonolisis for 5 minutes obtained pH optimum at pH 7. 6 mg / L malachite green was added 0.025 mg TiO2-anatase catalyst, and 0.025 mg ZnO at pH 7 with a variation time obtained optimum time of 5 minutes. Percent degradation of malachite green is generated by the addition of 0.0250 grams of TiO2-anatase 99.77% and 0.0250 grams of ZnO 93.59%. Percent of the results showed that the degradation of degradation with the addition of TiO2-anatase is greater than the addition of ZnO, because of the stability of TiO2- anatase is large.
EKSTRAKSI GELATIN DARI TULANG IKAN KAKAP PUTIH (Lates calcarifer) DENGAN VARIASI KONSENTRASI ASAM HCl Bhayu Gita Bhernama
JURNAL SAINS NATURAL Vol. 10 No. 2 (2020): Sains Natural
Publisher : Universitas Nusa Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (409.88 KB) | DOI: 10.31938/jsn.v10i2.282

Abstract

Extraction of Gelatin from Fish White Bone (Lates Calcarifer) with HCl Concentration Variance Gelatin is a food added ingredient used in emulsifiers, thickeners, food stabilizers. Gelatin is a type of protein in the form of gel obtained from the denaturation of skin, bone and fish tissue collagen denaturation. The process of making gelatin from the bones of white snapper (Lates calcarifer) uses the HCl acid method with the parameters of yield, water content, ash content, and protein content. The immersion process carried out with varoius of HCl acid concentration 3%, 7% and 11%.The results show that the best value of% yield at a concentration of 7% of 1.90%, 10.16% water content. Ash content 3%. Protein content is 3.25%. FTIR spectrum revealed the presence of amida group at wave number 3269 cm-1, amide I; II; and Amida III sequentially at wave number 1656 cm-1; 1525.69 cm-1; 1161.15 cm-1.Keywords : Gelatin ; collagen ; Lates calcarifer ; FTIRABSTRAK Gelatin merupakan bahan tambah pangan yang digunakan dalam pengemulsi, pengental, penstabil makanan. Gelatin merupakan salah satu jenis protein yang berbentuk gel yang didapatkan dari hasil denaturasi kolagen kulit, tulang dan jaringan ikan. Proses ekstrak gelatin dari bahan tulang ikan kakap putih (Lates calcarifer) menggunakan asam HCl dengan parameter rendemen, kadar air, kadar abu, kadar protein dan analisis FTIR. Proses perendaman dilakukan variasi asam HCl 3%, 7% dan 11%. Dari hasil penelitian didapatkan nilai % rendemen tertinggi pada konsentrasi 7% sebesar 1,90%, dengan nilai kadar air 10,16%, kadar abu 3,00%, kadar protein 3,25%. Dari spektrum FTIR didapatkan gugus Amida A pada bilangan gelombang 3269 cm-1, amida I ; II ; dan amida III secara berturut-turut pada bilangan gelombang 1656 cm-1 ; 1525,69 cm-1 ; 1161,15 cm-1.Kata kunci : Gelatin ; ikan kakap putih ; FTIR
Antioxidant activity from ethanol extract of red seaweed (Galaxaura rugosa) Bhayu Gita Bhernama; Witri Maulidy Ayu; Cut Nuzlia
JURNAL SAINS NATURAL Vol. 11 No. 2 (2021): Sains Natural
Publisher : Universitas Nusa Bangsa

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (955.518 KB) | DOI: 10.31938/jsn.v11i2.309

Abstract

Antioxidants are compounds that can delay, reduce, slow down or inhibit oxidation reactions from free radical reactions. Antioxidants donate electrons to unstable free radicals so that these free radicals can be neutralized to not interfere with the body's metabolic processes. Red seaweed Galaxaura rugosa has potential as an antioxidant. The study aimed to determine the antioxidant activity of the ethanol extract of red seaweed Galaxaura rugosa against DPPH free radicals based on the IC50 value. Phytochemical testing and determination of antioxidant activity were carried out using the DPPH method (2,2-diphenyl-1-picrylhydrazyl), which was carried out quantitatively using a UV-Vis spectrophotometer. The results of the phytochemical screening of red seaweed ethanol extract contained alkaloids, flavonoids, saponins, steroids, and polyphenols and the IC50 value of red seaweed ethanol extract was 4.59 ppm, while the positive control for Vitamin C was 6.64 ppm. It was concluded that the ethanolic extract of red seaweed Galaxaura rugosa in the South Aceh District had high antioxidant potential, as evidenced by the small IC50 value of <50 µg/mL.Keywords: Antioxidants, Galauxara rugosa, phytochemicals, DPPH  ABSTRAKAktivitas antioksidan dari ekstrak etanol rumput laut merah Galaxaura rugosa Antioksidan merupakan senyawa yang mampu menunda, memperkecil, memperlambat atau menghambat reaksi oksidasi dari reaksi radikal bebas. Antioksidan menyumbangkan elektron kepada radikal bebas yang tidak stabil sehingga radikal bebas ini dapat dinetralkan agar tidak mengganggu jalannya proses metabolisme tubuh. Rumput laut merah Galaxaura rugosa berpotensi sebagai antioksidan. Penelitian ini bertujuan untuk menentukan aktivitas antioksidan ekstrak etanol rumput laut merah Galaxaura rugosa terhadap radikal bebas DPPH berdasarkan nilai IC50. Pada penelitian ini dilakukan pengujian fitokimia dan penentuan aktivitas antioksidan menggunakan metode DPPH (2,2-difenil-1-pikrilhidrazil) yang dilakukan secara kuantitatif menggunakan spektrofotometer UV-Vis. Hasil dari skrining fitokimia ekstrak etanol rumput laut merah mengandung senyawa alkaloid, flavonoid, saponin, steroid dan polifenol serta nilai IC50 ekstrak etanol rumput laut merah sebesar 4,59 ppm sedangkan kontrol positif Vitamin C sebesar 6,64 ppm. Ekstrak etanol rumput laut merah Galaxaura rugosa di Kabupaten Aceh Selatan memiliki potensi antioksidan yang tinggi. dibuktikan dengan nilai IC50 yang yang kecil yaitu < 50 µg/mL.Kata kunci: Antioksidan, Galauxara rugosa, Fitokimia, DPPH
ANALISIS KANDUNGAN (AIR, ABU, DAN LOGAM BERAT) PADA KOPI BUBUK ASAL GAYO bhayu gita bhernama
Widyariset Vol 5, No 2 (2019): Widyariset
Publisher : Pusbindiklat - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/widyariset.5.2.2019.87-94

Abstract

Gayo coffee is one type of arabica coffee originating from the Gayo plateau, Central Aceh district. Where Gayo coffee has a distinctive flavor, strong aroma and taste specifically. In the Gayo coffee processing process, it is inseparable from various kinds of contamination, so analysis needs to be done. Analysis was carried out on two coffee samples taken from two factories, namely factories A and B. Analysis carried out included analysis of water, ash, and metal content of ground coffee originating from Gayo. The analysis of metal content was carried out by using Atomic Absorbtion Spectroscopy (AAS). The test results showed that coffee A had a water content of 0.0397% and ash content 4% while coffee B had a water content of 0.01772% and ash content 4.3%. The test results of heavy metal within coffee A and B revealed that the contaminants of Cu, Hg, Pb and Zn metals existed. The coffee A contained Cu and Hg metal contamination with levels of 6.4945 and 0.0029 mg/Kg respectively. While, the coffee B contained Cu and Hg metal contamination with levels of 7.6120 and 0.0042 mg/Kg, respectively. The contamination of Pb and Zn within the coffee A and B were low and insignificant (0.001 mg/Kg). From the results of the analysis, it was found that the water, ash and metal content in coffee A and coffee B complies to the Indonesian National Standards (SNI) 01-3542-2004.
Co-Authors Abad, Farhan Abd Mujahid Hamdan Ade Wahida Paradila Alaydin, Syahrul Amaliyah, Marsya Anita, Anita Zahara Cut Nuzlia Cut Nuzlia Cut Rina Ulfa Erawati Erawati Febrina Arfi Fisma, Ira Yulida Hasmizal, Heri Hayyun Hayyun Hulwah Nadhila Husnawati Husnawati Yahya Husnawati Yahya Ikbar, Athalla Muafa Inanta, Nora Silva Isru Ulfa Zuliana Jihan Amalia Jihan Amalia Jihan Amalia Maisarah, Siti Mardiana, Diana Muammar Yulian Muhammad Ridwan Harahap Musfira, Nurul Muslem Muslem, Muslem Nst, Rizqiena Alfajriah Nur Huda Nurhayati Nurhayati Nurul Musfira Reni Silvia Nasution Reni silvia Nasution Reni Silvia Nasution Rizqiena Alfajriah Nst Safni Safni Surya Adi Saputra Syukri - Syukri Syukri Tarmizi Witri Maulidy Ayu Yodi Ari Stiawan Yodi Ari Stiawan Yuli Fitriana