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All Journal KOVALEN: Jurnal Riset Kimia
Jaya Hardi
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Chemical Engineering, Chemistry & Bioengineering Chemistry

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PENGGUNAAN BERBAGAI TEKANAN DAN WAKTU HIDROLISIS PADA PRODUKSI GLUKOSAMIN HIDROKLORIDA DARI KITOSAN CANGKANG BEKICOT (Achatina fulica) Noviana Linawati Dewi; Syaiful Bahri; Jaya Hardi
KOVALEN: Jurnal Riset Kimia Vol. 2 No. 1 (2016)
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

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ABSTRACT This study aims to determine the effect of pressure and time hydrolysis to produce glucosamine hydrochloride with the highest yield and the best quality of the chitosan of a snail shell. The study used a completely randomized design (CRD) factorial design consisting of 2 factors with 5 variations of hydrolysis time (40; 50; 60; 70 and 80) minutes and 2 variations of pressure (1 atm and 2 atm). Each treatment is done twice so obtained 20 experimental units. The highest glucosamine hydrochloride was obtained in hydrolysis time of 80 minutes and a pressure of 1 atm. Yield of 7,54%. Test of solubility in distilled water at 20°C was obtained of 3,79. Mol/L, while the maximum absorption of the UV-Vis with the addition of reagent Schales is at a wavelength of 420 nm. Keywords: Snails, Chitosan, Glucosamine, Hydrolysis Time, Pressure
EKSTRAKSI DAN KARAKTERISASI GLUKOMANAN DARI TEPUNG BIJI SALAK (Salacca edulis Reinw.) Faradisa Anindita; Syaiful Bahri; Jaya Hardi
KOVALEN: Jurnal Riset Kimia Vol. 2 No. 2 (2016)
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

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This research aims to determine the shaking time and ratio of salak seed flour : anti-solvent isopropyl alcohol to produce glucomannan extract with high yield and high quality. Glucomannan extraction process from salak seed flour is done by aquadest solvent at temperature of 95 °C with shaking speed of 700 rpm for 30, 60, 90, 120, 150, and 180 minutes. Glucomannan precipitate was gained with anti-solvent isopropyl alcohol 95% with salak seed flour : anti-solvent ratio is 1:9, 1:11, 1:13, 1:15, and 1:17 (w/v). Then research using Completely Randomized Design (CRD) at the level of 95%. The results showed the best extraction time was obtained at shaking time of 120 minutes with yield of  21.47% and the best ratio of salak seed flour : isopropyl alcohol is 1: 17 (w/v) with yield of 40.19%. Characteristics of glucomannan is a water content of 11.18%, ash content of 1.2%, and the molecular weight 2.057 x 104 g/mol.Keywords : salak seed flour, shaking time, glucomannan.
PRODUKSI DAN UJI AKTIVITAS ENZIM KITINASE DARI ISOLAT BAKTERI TERMOFILIK B1211 ASAL AIR PANAS BORA Jaya Hardi; Jusman Jusman; Abdul Rahman Razak; Silva Silva
KOVALEN: Jurnal Riset Kimia Vol. 2 No. 3 (2016)
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

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This research aims to production of chitinase from thermophylic bacteria that living in Bora hot spring  and to determine of chitinase extracts activity. The research was began with rejuvenated of B1211 bacteria isolates on MSM agar media.  The B1211 isolates was used to production of chitinase extracts on MSM broth media with chitin colloidal concentration of 0.25%, 0.5%, 1%, 2%, 4% and incubation temperature of 30oC (rt), 37oC, 50oC, and 60oC for 3 days. The chitinase activity were analyzed based on N-acetyl-D-glucosamine standard. The results was showed that B1211 bacteria isolates is potential isolate for production chitinase. The highest activity of chitinase from B1211 bacteria isolates of 0.75 U/mL for chitin colloidals concentration of 1% and temperature of 60oC.Keywords : Bora, hot spring, bacteria, thermophylic, B1211 isolates, chitinase.
Co-Authors Abdul Rahman Razak Faradisa Anindita Jusman, Jusman Laksono Trisnantoro Noviana Linawati Dewi Silva Silva