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All Journal CAKRA KIMIA (Indonesian E-Journal of Applied Chemistry) Jurnal Kimia (Journal of Chemistry) Itepa : Jurnal Ilmu dan Teknologi Pangan Jurnal Media Sains

Anak Agung Istri Agung Mayun Laksmiwati

Progam Studi Kimia Fakultas Matematika Dan Ilmu Pengetahuan Alam Universitas Udayana

Author-ID : 304285

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Electrical & Electronics Engineering Immunology & microbiology Medicine & Pharmacology

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PEMBUATAN BIOETANOL DARI KUPASAN KENTANG (Solanum tuberosum L.) DENGAN PROSES FERMENTASI Devi Esteria Hasianna Purba; Iryanti Eka Suprihatin; A.A.I.A. Mayun Laksmiwati
Jurnal Kimia (Journal of Chemistry) Vol. 10, No. 1 Januari 2016
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Ethanol fermented from potato peels is proposed as one alternative source of renewable energy called bioethanol. In this research bioethanol was produced through four stages namely acid hydrolysis, detoxification, fermentation and distillation. The acid hydrolysis process was carried out using sulphuric acid at 100oC for 60 minutes. The detoxification process was carried out by adding NH4OH into the hydrolyzate prior to fermentation. Distillation was performed up to 100oC and the distillate with the BP of 78-84oC was determined for its ethanol content using gas chromatography. The ethanol produced from 5 grams of dried potato peels through fermentation for 4, 5, 6, and 7 days 3.54%; 4,85%; 5,35%; and 6.15% respectively.

RIZODEGRADASI UNTUK MINIMALISASI BOD, COD, KANDUNGAN DERTERGEN DAN LEMAK LIMBAH CAIR RUMAH MAKAN N. G. A. M. D. A. Suastuti; I. E. Suprihatin; W. D. Sulihingtyas; A. A .I .A. M. Laksmiwati
Jurnal Kimia (Journal of Chemistry) Vol.12 No.2 Juli 2018
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Penelitian ini bertujuan untuk mengetahui efektivitas dan kapasitas pengolahan limbah cair rumah makan dengan sistem rizodegradasi lahan basah yang menggunakan tanaman kangkungan (Ipomoea crassicaulis). Sistem ini dibuat dengan menanam stek tanaman kangkungan dalam bak ekosistem lahan basah. Air limbah ditentukan COD, BOD, konsentrasi lemak dan detergennya sebelum dan setelah pengolahan. Sebelum pengolahan, terlebih dahulu ditentukan pH kerja optimumnya. Limbah cair rumah makan diatur pH nya kemudian dialirkan ke dalam bak ekosistem lahan basah. Pengolahan air limbah dilakukan selama 6, 12, 18 dan 24 jam, dan pada setiap jangka waktu diambil sampel untuk diukur BOD, COD, konsentrasi detergen dan lemaknya. Hasil penelitian menunjukkan pH optimum dicapai pada range 6 – 8. Nilai BOD, COD, konsentrasi lemak dan detergen dalam limbah sebelum diolah berturut-turut 246; 573,34; 128,0, dan 7,38 ppm, dengan pH 4,43. Selama pengolahan terjadi penurunan konsentrasi polutan, dengan penurunan terbesar terjadi pada waktu pengolahan 24 jam, yaitu sebesar 44,95; 72,8; 36,5 dan 3,49 ppm untuk BOD, COD, konsentrasi lemak dan detergen. Efektivitas ekosistem lahan basah untuk menurunkan COD, BOD, lemak dan detergen berturut-turut sebesar 79,59%, 74,75%, 46,22% dan 35,39%. Kapasitas pengolahan ekosistem lahan basah untuk penurunan COD, BOD, lemak dan detergen berturut-turut sebesar 2,359; 1,108; 0,263 dan 0,016 ppm/L jam

ISOLASI DAN IDENTIFIKASI SENYAWA TOKSIK PADA EKSTRAK METANOL DAUN GAHARU (Gyrinops versteegii) I Nyoman Mika Adi Santosa; Ida Ayu Raka Astiti Asih; A. A. I. A. Mayun Laksmiwati
Jurnal Kimia (Journal of Chemistry) Vol. 7, No. 2 Juli 2013
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

Isolation and identification of toxic compound from methanol extract of eaglewood leaves (Gyrinops versteegii) has been done. Extraction of 869 g of dried eaglewood leaves powder produced concentrated extracts of n-hexane (21.56 g) and methanol (81.85 g). The result of toxicity test for both of concentrated extracts showed methanol extract was the most toxic with LC50 of 39.81 ppm. Partition of methanol extract gained three concentrated extracts in chloroform (2.74 g) , ethyl acetate (3.44 g) and water (15.56 g). The result of toxicity test showed chloroform extract was the most toxic with LC50 of 23.44 ppm. Chloroform extract was then separated and purified by chromatography technique and obtained three toxic fractions namely fraction of A (0.44 g), B (0.22 g) and C (0.13 g). The toxicity test showed that fraction C was the most toxic with LC50 of 34.67 ppm. The phytochemical test result showed that fraction C was belong to triterpene groups. Analysis using UV-Vis spectrophotometer gained 2 peaks at ? 245 nm and ? 416 nm, showing the possibility of the chromophore C=O and C=C, respectively. Analysis using infrared spectrophotometer showed the characteristic absorption of an -OH group, aliphatic CH, C=O and C=C on wave numbers of cm-1 3441.01; 2924.09 (-CH3) and 2854.65 (-CH2); 1743.65; and 1627.92, respectively. According to phytochemical test and spectrophotometry analysis, the isolate of fraction C was supposed to contain triterpene group compounds which has functional groups of OH, aliphatic CH, C=O and C=C.

SEQUENTIAL EXTRACTION UNTUK PENENTUAN BIOAVAILABILITAS LOGAM Co DAN Ni DALAM SEDIMEN DI KAWASAN PERAIRAN PELABUHAN BENOA DENPASAR BALI Yulius Leo Adeputra; Emmy Sahara; A. A. I. A. M. Laksmiwati
Jurnal Kimia (Journal of Chemistry) Vol. 9, No. 2 Juli 2015
Publisher : Program Studi Kimia, FMIPA, Universitas Udayana (Program of Study in Chemistry, Faculty of Mathematics and Natural Sciences, Udayana University), Bali, Indonesia

This research was aimed to establish the total concentrations of Ni and Co and then to determine the fractions of various species of the two metals in the sediments. The bioavailability of Co and Ni was determined using sequential extraction technique. The total concentrations of Co and Ni obtained in the sediment were 27.2484 mg/Kg and 41.9458 mg/Kg, respectively. The speciation of Co and Ni found the sediment were 29.83% and 55.86 % in the EFLE fraction; 4.04% and 6.40% in the fraction of Fe / Mn oxides; 13.72 % Co and Ni not detectable in the organic-sulfide fractions; 46.15% and 38.14% in the resistant fraction. Therefore the bioavailability of Co and Ni obtained in the Benoa Port sediment were of 12.9653mg/Kg and 23.3565 mg/Kg respectively.

Komposisi Asam Amino Dari Ekstrak Kecambah Kacang Merah (Phaseolus vulgaris L) Setelah Tahap Deproteinasi N. G. A. M. Dwi Adhi Suastuti; Amanda Awalia Ramadhani; A.A. I. A Mayun Laksmiwati; Ketut Ratnayani
Jurnal Ilmu dan Teknologi Pangan (ITEPA) Vol 11 No 1 (2022): Jurnal ITEPA
Publisher : Department of Food Science and Technology Study Program, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/itepa.2022.v11.i01.p16

During the germination process, there is a degradation activity of reserve proteins in the seeds and releases short peptides and free amino acids. This study aimed to determine the amino acid composition of the red bean sprout extract after the deproteination stage. The deproteination stage is the stage of eliminating protein macromolecules that are dissolved in the extract so that short peptides and free amino acids are left in the extract. Red bean seeds were first germinated, made into flour, and extracted with distilled water, then deproteinized by the isoelectric precipitation method at pH 4.5. This protein macromolecular free extract(expected to contain free amino acids and short peptides) was then analyzed for its amino acid composition by the HPLC method. The results of the analysis of the composition of 15 types of amino acids in red bean sprout extract showed that the highest amino acid content was glutamic acid (1213,305 mg/kg), while the lowest amino acid content was tyrosine (118,245 mg/kg). The results also show phenylalanine as a type of essential amino acid with the highest levels compared to other essential amino acids. This shows that red bean sprout extract has the potential as a source of essential amino acids.

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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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

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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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

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

Co-Authors - Yunita A. A. Ayu Septri Juwarni Amanda Awalia Ramadhani Ariati, N. K. Devi Esteria Hasianna Purba Diah Suci E. Sahara Emmy Sahara Fikriatun Nurhikmawati Helen Helda Prastika I Gusti Ayu Kunti Sri Panca Dewi I Nengah Wirajana I Nyoman Mika Adi Santosa I P. G. A. Suandi I Wayan Sudiarta I. A. Preharsini Kusuma I. A. R. Astiti Asih Ida Bagus Putu Eristya Putra Inten Hardianti Nizar Iryanti Eka Suprihatin Ita Hidayatus S James Sibarani Ketut Ratnayani Listiyanti, N. K. L. M. Nazib Made Arsa Maman Sudiarto Manuntun Manurung N. M. T. Juliasari N. W. Bogoriani Ni G. A. M. Dwi Adhi Suastuti Ni Komang Ariati Ni Luh Eka Lusiana Dewi Ni Luh Made Noviana Dewi Ni Made Puspawati Ni Made Suaniti Ni P. Indah Septian P. Ni Wayan Agustini Putu Setya Sri Antary Putu Suarya Riyadi, T. W. D. Sulihingtyas Yulius Leo Adeputra

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