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All Journal Alchemy : Journal of Chemistry SAINSTIS Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Al-Kimia Jurnal Biologi Tropis Indonesian Journal of Chemistry Molekul: Jurnal Ilmiah Kimia Journal of Research on Community Engagement
Akyunul Jannah
Jurusan Kimia Fakultas Sains Dan Teknologi Universitas Islam Negeri Maulana Malik Ibrahim Malang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Energy Immunology & microbiology Materials Science & Nanotechnology Social Sciences

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Bioethanol Dehydration Process using NaOH-Activated Zeolite at Various Concentration and Zeolite Weight Saidi, David; Jannah, Akyunul; Maunatin, Anik
ALCHEMY ALCHEMY (Vol.4, No.1
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318.038 KB) | DOI: 10.18860/al.v4i1.3140

Abstract

Utilization of molasses as basic material for producing bioethanol becomes one of the promising efforts to fulfill the demand of fuel and diminish the dependence upon fossil fuel that its availability is increasingly rare. However, ethanol produced from fermentation of molasses has low purity. The purity could be increased by using dehydration method and zeolite activated by NaOH and alum as alumina source. The research is aimed to know the dehydration process of bioethanol use NaOH-activated zeolite at various concentration and zeolite weight on the purification of bioethanol. In this research, the experiments could be categorized into 4 groups, they are activation of zeolite, fermentation, distillation, and dehydration process. Activation of natural zeolite performed by entering of sized 120-150 mesh zeolite powder was added to glass beaker that contains  NaOH aqueous solution and followed by adding alum which took place at 80 ˚C for 8 hours and the final product calcinated at 600 ˚ C for 2 hour. Fermentation process was managed for 6 days and pH 5. Furthermore, bioethanol was separated by distillation method at 78,5 - 85 ˚C and followed by molecular sieve dehydration using zeolite activated by NaOH solution in variation of zeolite weight (30, 40 and 50 %) and NaOH concentration (1, 2, 3 dan 4 M). The amount of bioethanol was measured by gas chromatography method. Bioethanol concentration as fermentation product is 29,8 %. The result revealed that dehydration with 30% w.t zeolite activated by 2 M NaOH solution had the best activity in bioethanol purification with amount of bioethanol is 53,76 %, Increased Levels of Bioethanol (ILB) value is 80,39 % and Adsorption Capacity of Zeolite (ACZ) is 399,31 %.Keywords: bioethanol, concentration of NaOH, dehydration, molasses, molecular sieve, weight of zeolite
EFEKTIVITAS PENGGUNAAN ASAM SITRAT DALAM PEMBUATAN GELATIN TULANG IKAN BANDENG (CHANOS-CHANOS FORSKAL) Fatimah, Dewi; Jannah, Akyunul
ALCHEMY ALCHEMY (Vol.1 No.1
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.514 KB) | DOI: 10.18860/al.v0i0.1663

Abstract

Tulang ikan bandeng merupakan by-product perikanan yang dapat diperoleh dari industri  pengolahan ikan. Selama ini tulang ikan bandeng masih belum termanfaatkan. Guna meningkatkan nilai  ekonominya tulang ikan bandeng berpotensi sebagai bahan baku pembuatan gelatin halal. Gelatin merupakan hasil  hidrolisis parsial kolagen yang diperoleh melalui ekstraksi dalam air panas yang dikombinasikan dengan  perlakuan asam atau basa. Gelatin dapat berfungsi sebagai pengemulsi (emulsifier) dan penstabil  (stabilizer) dalam sistem emulsi. Penelitian ini bertujuan untuk mempelajari salah satu alternatif pembuatan gelatin halal dengan  pemanfaatan tulang ikan bandeng yaitu sebagai bahan baku dengan proses asam, serta mengetahui  konsentrasi asam sitrat dan lama perendaman optimum terhadap produksi dan karakteristik gelatin yang  dihasilkan. Rancangan percobaan yang digunakan adalah yang pertama penentuan konsentrasi asam sitrat  optimum dengan variasi konsentrasi 1 %, 3 %, 5 %, 7 % dan 9 %. Kedua adalah penentuan lama  perendaman optimum menggunakan konsentrasi optimum hasil penelitian dengan variasi waktu 12 jam,  24 jam, 32 jam, 48 jam dan 60 jam. Karakterisasi gelatin dilakukan dengan menentukan beberapa sifat  fisik maupun kimia gelatin. Parameter yang diamati adalah kadar air, kadar abu, kadar protein, kekuatan  gel, titik leleh, warna, aroma dan rasa. Identifikasi gugus fungsi gelatin dilakukan pada sample terbaik  menggunakan Spektroskopi FT-IR. Data hasil uji sifat-sifat gelatin yang diperoleh dianalisis secara  deskriptif. Untuk menentukan perlakuan terbaik dilakukan dengan menggunakan metode de garmo.  Konsentrasi optimum asam sitrat untuk ekstraksi gelatin adalah 9 % dengan lama perendaman 48  jam. Gelatin yang dihasilkan memiliki kadar air sebesar 6,68 %, kadar abu 0,033 %, kadar protein 9,56  %, titik leleh 71,83C, kekuatan gel 38,72 mm/g.dt, warna 4,23, aroma 3,0 dan rasa 2,88 dengan  rendemen sebesar 9,74 %. Berdasarkan spektra FT-IR gelatin tulang ikan bandeng, gugus fungsi yang  dapat diidentifikasi diantaranya adalah gugus O–H, N–H, C–N, C=O C–H. 
The Temperature and Time Influence of Immersion in Water Solvent against Formaldehyde Salted Level Belanak Fish (Mugil cephalus) Farid, Mohammad; Jannah, Akyunul; Maunatin, Anik
ALCHEMY ALCHEMY (Vol. 4, No.2
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.107 KB) | DOI: 10.18860/al.v4i2.3202

Abstract

The salted fish is one that is frequently consumed foods by the general public, but people do not realize that a lot of salted fish in the market that contained formaldehyde that can endanger the health of the body and is a food that is not suitable for consumption. The purpose of this study was to determine the temperature and the time required for formaldehyde in salted fish can be reduced. The formaldehyde method used to reduce level in foods, especially salted fish is by using immersion in water. Soaking dried fish is done by using variations in temperature and immersion time. Stage of the study was initiated with the addition of making salted fish with formalin at a concentration of 4%. The fish used is fresh mullet. Variations in temperature used is 40°C, 50°C,  60°C, and 70°C while the variation of time used is 10, 15, 20 and 25 minutes. The level of formaldehyde was analyzed by acid kromatofat and UV-Vis. The analysis results of formaldehyde levels using UV-Vis is the best temperature to reduce levels of formaldehyde in salted fish is 70 ° C by 80.2% and the best time to reduce levels of formaldehyde that is 25 min for 95.6%. Test statistics using Minitab ANOVA variance variant which shows that the influence of the decreased levels of formaldehyde salted fish and produce temperature and the best time is at a temperature of 70 °C and 25 minutes at a time. Keywords: Mugil chepalus, formaldehyde, salted fish, water solvent
FERMENTASI TETES TEBU DARI PABRIK GULA PAGOTAN MADIUN MENGGUNAKAN Saccharomyces cerevisiae UNTUK MENGHASILKAN BIOETANOL DENGAN VARIASI pH DAN LAMA FERMENTASI Hartina, Fitri; Jannah, Akyunul; Maunatin, Anik
ALCHEMY ALCHEMY (Vol.3, No.1
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (348.246 KB) | DOI: 10.18860/al.v0i0.2907

Abstract

Tetes tebu merupakan limbah pengolahan gula yang mengandung gula cukup tinggi sehingga sangat potensial dimanfaatkan sebagai media fermentasi. Fermentasi tetes tebu untuk menghasilkan bioetanol menjadi salah satu upaya megurangi jumlah limbah dan memenuhi kebutuhan Bahan Bakar Minyak (BBM) yang semakin meningkat. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pH dan lama fermentasi terhadap produksi bioetanol dari tetes tebu (molase) dengan cara fermentasi menggunakan Saccharomyces cerevisiae. Penelitian ini meliputi proses fermentasi dan pemisahan bioetanol dari media fermentasi. Proses fermentasi dilakukan dengan variasi pH 4, 4,5, dan 5, sedangkan variasi lama fermentasi dilakukan selama 3, 4, 5, dan 6 hari. Bioetanol hasil fermentasi dipisahkan dari media fermentasi dengan metode destilasi fraksinasi dan untuk mengukur kadar bioetanol digunakan metode kromatografi gas. Data yang diperoleh pada setiap perlakuan dianalisis menggunakan analisis varians (ANOVA) dan dilanjutkan dengan uji Beda Nyata Terkecil (BNT) 5 %. Kadar bioetanol tertinggi diperoleh sebesar 7,76 %, nilai yield tertinggi 89,89 %, dan nilai efisiensi 78,62 %. Hasil analisis menggunakan uji ANOVA (α=5 %) menunjukkan bahwa pH dan lama fermentasi berpengaruh nyata terhadap kadar bioetanol hasil fermentasi. Uji BNT menyatakan bahwa perlakuan A3T4 (pH 5 dan lama fermentasi 6 hari) dengan kadar bioetanol 7,76 % , nilai efisiensi 78,62 %, dan kadar gula sisa 5,52 %  merupakan perlakuan yang berbeda nyata.
Utilization of NaCl Solution of Moringa Oleifera Seed Extract as Natural Coagulant at Liquid Waste at PT. Cheil Jedang Indonesia – Jombang Rizqi, Wadziatir; Yulianti, Eny; Jannah, Akyunul
ALCHEMY ALCHEMY (Vol.4, No.1
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.004 KB) | DOI: 10.18860/al.v4i1.3141

Abstract

In this study, the coagulant from Moringa seeds extracted using NaCl solution. Early stages, Moringa seed powder was extracted using 1M NaCl solution. Variations in sample pH (pH 4, 5, 6, 7, 8, 9 and 10) and variations in coagulant dose (10, 20, 30, 40, 50, 60, 70 and 80 mL / L) was conducted to determine the effectiveness of each coagulant at pH test parameters, Total Suspended Solids and Chemical Oxygen Demand-Permanganate method. Characterization of Moringa seed extract solutions include levels of carbohydrates, proteins, fats and amino acids. Characterization results, the carbohydrate content of Moringa seeds extracted with NaCl solution at 909 ppm, the protein 3348 ppm, fat content 800 ppm and it contains 14 kinds of amino acids. Concentration of most amino acids are lysine, which is 0.196%. Coagulant of Moringa seed extract solution of NaCl with an optimum pH of 10 can decreased levels of TSS by 82.3% at a dose of 80 mL / L. Coagulant solution of NaCl extract of Moringa seeds can not reduce levels of COD-Mn.Keywords: Chemical Oxygen Demand-Permanganate, Coagulant, Moringa oleifera, Total Suspended Solids
UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL, ETIL ASETAT DAN PETROLEUM ETER RAMBUT JAGUNG MANIS (Zea mays ssaccarata Strurt) TERHADAP BAKTERI Staphylococcus Aureus DAN Escherichia coli Jannah, Akyunul; Rachmawaty, Dhinarty Umi; Maunatin, Anik
ALCHEMY Vol 5, No 4 (2017): ALCHEMY
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (482.614 KB) | DOI: 10.18860/al.v5i4.4182

Abstract

Rambut jagung manis memiliki kandungan senyawa aktif yang berfungsi sebagai antibakteri. Pada penelitian ini dilakukan uji aktivitas antibakteri ekstrak rambut jagung manis dengan variasi pelarut, penentuan Konsentrasi Hambat Minimum (KHM) dan Konsentrasi Bunuh Minimum (KBM). Ekstraksi rambut jagung manis dilakukan dengan metode maserasi. Uji aktivitas antibakteri dilakukan dengan metode difusi cakram, dilanjutkan dengan pengujian KHM dan KBM pada konsentrasi 250; 125; 62,5; 31,25 dan 15, 625 mg/mL dengan menggunakan metode dilusi cair dan drop plate. Hasil penelitian diperoleh diameter zona hambat terhadap bakteri E. coli dan S. aureus untuk ekstrak etanol 19,3 mm dan 13 mm; ekstrak etil asetat 9,3 mm dan 12,3 mm; ekstrak petroleum eter 2,67 mm, dan tidak dapat menghambat pertumbuhan bakteri S. aureus. KHM dan KBM ekstrak etanol masing-masing pada konsentrasi 125 dan 250 mg/mL.
AKTIVITAS KOAGULASI EKSTRAK BIJI KELOR (Moringa oleifera L.) DALAM LARUTAN NaCl TERHADAP LIMBAH CAIR IPAL PT. SIER PIER PASURUAN Aslamiah, Siti Suwaibatul; Yulianti, Eny; Jannah, Akyunul
ALCHEMY ALCHEMY (Vol.2, No.3
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.855 KB) | DOI: 10.18860/al.v0i0.2891

Abstract

Proses koagulasi dapat menggunakan bahan koagulan sintetis dan alami. Pada penelitian ini dilakukan pengolahan air limbah yang dikoagulasi dengan menggunakan koagulan biji kelor (Moringa oleifera L.) dan Tawas (aluminium sulfat). Tujuan penelitian ini untuk mengetahui efektifitas koagulan ekstrak NaCl biji kelor dan tawas terhadap parameter air limbah dan mengetahui karakterisasi koagulan biji kelor.Tahapan awal 1 gr biji kelor diekstrak menggunakan larutan NaCl dengan variasi konsentrasi (0,5; 1; 1,5 dan 2 M), hasil terbaik dilakukan proses karakterisasi larutan ekstrak NaCl biji kelor meliputi uji kadar karbohidrat, protein dan lemak, kemudian digunakan sebagai koagulan dan dibandingkan dengan tawas. Variasi dosis koagulan yang digunakan (10, 20, 40, 80 dan 160 mL/L) dilakukan analisis parameter pH, kadar nitrat dan kekeruhan untuk mengetahui efektifitas dari masing-masing koagulan. Nilai variasi konsentrasi NaCl sebagai larutan pengekstrak biji kelor paling optimum adalah 1 M yang dapat menurunkan kekeruhan sampel air limbah sampai 74 %. Larutan ini juga mengandung karbohidrat 831 ppm, protein 3348 ppm dan 800 ppm lemak. Penambahan koagulan tawas sebanyak 80 mL/L membuat pH sampel air limbah turun menjadi 6,33; kadar nitrat 0,66 ppm dan mampu menurunkan kekeruhan sampai 58 %. Penambahan koagulan biji kelor sebanyak 80 mL/L membuat sampel air limbah berada pada pH 7,34 dan mampu menurunkan nilai kekeruhan sebesar 80,7 % tetapi kurang efektif dalam penurunan kadar nitrat.
PENGARUH LAMA FERMENTASI TERHADAP KADAR ALKOHOL TAPE SINGKONG (Manihot utilissima Pohl). Hasanah, Hafidatul; Jannah, Akyunul; Fasya, Ahmad Ghanaim
ALCHEMY ALCHEMY (Vol.2 No.1
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (383.261 KB) | DOI: 10.18860/al.v0i0.2294

Abstract

Tape is one of the products of fermentation. Of the agreement MUI, foods and beverages containing alcohol should not exceed 1%, so the food / drinks that contain high levels of alcohol exceeding 1% are included in the category of haram for consumption. This study aimed to determine the effect of fermentation time on ethanol content of cassava (Monihotutilissima Pohl) tapai. The method that is used to separate the two or more component of volatile and non volatile from tapai is called distillation while to analyze an ethanol level used gas chromatography (GC) method. To examine the data which differentiate the base concentration of alcohol (%) in cassava tapai since fermentationprocess which were analyzed by variants analysis (ANOVA). In the next experiment, if there was different significant result, then continued by the test of BNT which the level for about 1%.The samples of cassava (Monihot utilissima Pohl) tapai fermented for about 24, 48, 72, 96 and 120 hours. Those tapai were mashed and added the aquades. The mixed materials were distillated, then entered into the bottle and considered as gram unit. The considered distillations were being analyzed used gas chromatography (GC) method.The result of the research showed that there is the influence of long fermentation to ethanol level’s of cassava (Manihot utilissima Phol) tapai. The level of cassava ethanol was 0.844%, 2.182%, 4.904%, 6.334% and 11.811%. The long fermentation was for about 120 hours and it was an indeed influence (p 0,01) to the level of cassava’s ethanol among the period of long fermentation.
UJI EFEKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL 70 %, EKSTRAK DAN ISOLAT SENYAWA FLAVONOID DALAM UMBI BINAHONG (Anredera cordifolia (Ten.) Steenis) Rizkia, Putri; Jannah, Akyunul; Hasanah, Hafidatul
ALCHEMY ALCHEMY (Vol.3, No.2
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (447.891 KB) | DOI: 10.18860/al.v0i1.2917

Abstract

Tanaman Binahong (Anredera cordifolia (Ten.) Steenis) diketahui memiliki potensi sebagai antioksidan. Salah satunya bagian umbi tanaman binahong. Sebagaimana firman Allah SWT dalam QS. Asy Syu’Araa’; 7, QS. Thaha; 53 dan QS. Luqman; 10 bahwasannya Allah menciptakan tumbuhan baik yang dapat dimanfaatkan oleh manusia. Salah satu pemanfaatan umbi binahong adalah sebagai obat. Penelitian ini bertujuan untuk mengetahui efektivitas antioksidan dalam ekstrak etanol 70 %, ekstrak dan isolat senyawa flavonoid umbi binahong Anredera cordifolia (Ten.) Steenis.Ekstraksi senyawa aktif umbi tanaman binahong dilakukan dengan metode maserasi menggunakan etanol 70 %. Hasil ekstraksi dihidrolisis dengan HCl 2N dan dipartisi untuk mendapatkan ekstrak senyawa flavonoid. Ekstrak etanol 70 % dan ekstrak senyawa flavonoid umbi binahong diuji efektivitas antioksidannya menggunakan metode  DPPH (1,1-difenil-2-pikrilhidrazil) dengan variasi konsentrasi. Identifikasi golongan senyawa aktif dilakukan dengan penambahan reagen dan diamati secara kualitatif. Ekstrak flavonoid dipisahkan dengan metode KLT menggunakan eluen n-butanol-asam asetat-air (4:1:5) selanjutnya isolat diuji antioksidan kembali.Hasil penelitian  menunjukkan bahwa ekstrak flavonoid memiliki efektivitas antioksidan lebih baik daripada ekstrak etanol 70 %. Nilai EC50 ekstrak flavonoid sebesar 178,60 mg/L dan ekstrak etanol 70 % umbi binahong sebesar 298,10 mg/L. Hasil pemisahan KLT Preparatif didapatkan empat isolat, efektivitas antioksidan fraksi aktif senyawa flavonoid tertinggi terdapat pada isolat ketiga sebesar 7,16 %.
Characterization of Gelatin Profile of Chicken Broiler (Gallus domestica) Bone Using SDS-PAGE Electrophoresis Yuliani, Dewi; Awalsasi, Dhienda Risa; Jannah, Akyunul
ALCHEMY Vol 7, No 1 (2019): ALCHEMY: Journal of Chemistry
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (436.444 KB) | DOI: 10.18860/al.v7i1.7437

Abstract

Gelatin, a proteinaceous additive, is obtained from hydrolysis of collagen in the bone, hide and skin of animals. As natural product, gelatin has been applied in many industries with various functions. This study attempt to characterize gelatin profile of broiler chicken (Gallus domestica) using SDS-PAGE electrophoresis. The chicken bone was pretreated using a strong base, sodium hydroxide, producing type B gelatin. The gelatin was purified through precipitation using the variation of ammonium sulfate concentrations (40-70%) and dialysis using cellophane membrane. The purified gelatin was characterized through SDS-PAGE electrophoresis. Based on electrophoresis visualization, reduction of band intensity by ammonium sulfate 40% showed removal of small peptide fragments. The remained gelatin showed two major bands, α-chains and a β-chain with the respective molecular weight of ~135 and ~245 kDa. The protein content of the unpurified gelatin (E1) was 71.65±0.60 mg/L.  The purified E1 gelatins by 40-70% of ammonium sulfate addition contained 61.42±3.90, 60.45±1.36, 59.89±0.24, and 55.32±1.05 mg/L of protein concentration, respectively. Keywords: chicken bone, gelatin profile, protein electrophoresis
Co-Authors A. Ghanaim Fasya Angga Dwi Mulyanto Anik Maunatin Anik Maunatin Arief Suryadinata Arin Windayanti, Arin Aulanni`am Aulanni`am Awalsasi, Dhienda Risa David Saidi, David Deva Krisna Kadarani Dewi Fatimah Dewi Wardatul Jannah Dewi Yuliani Dewi Yuliani, Dewi Dyah Ayu Saropah Elly Rustanti Elok Kamilah Hayati Eny Yulianti, Eny Fitri Hartina, Fitri Hafidatul Hasanah Hairur Rahman Isnaini, Hanik Khoirul Achmad Julianto Ma'unatin, Anik Mohammad Farid Muhammad Sulhan Novia Suryani Putri Rizkia, Putri Rachmawati Ningsih Rachmawaty, Dhinarty Umi Rurini Retnowati Sabrina, Faizah Erica Andi Sholehah, Washeilatus Siti Suwaibatul Aslamiah, Siti Suwaibatul Sri Harini Suharjono Suharjono Tri Ardyati Virdausy, Venya Nabila Wadziatir Rizqi, Wadziatir Yuana Findianti, Yuana Yuhana, Titan Memory Zulfiatul Mufidah, Zulfiatul