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Utilization of α-Keratin of Chicken Feathers as Adsorben of Lead Ion Rais Nur Latifah; Roro Ernia; Edi Pramono
ALCHEMY Jurnal Penelitian Kimia Vol 10, No 1 (2014): March
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.10.1.13.11-21

Research of Pb ions adsorption with chicken feathers adsorbent has been conducted. This research aims to determine adsorption properties of activated chicken feathers and the chicken feathers that were not activatedby Na2S for Pb ions. The adsorption process was conducted by batch method with variation of the concentration, pH, and contact time. Pb content in solution is characterized by AAS spectroscopy (Atomic Absorption Spectroscopy). The results show that the contact time and pH condition for adsorption equilibrium are 60 min for activated chicken feathers and 90 min for chicken feathers which were not activated by Na2S at pH 8. Pb absorption by chicken feathers follows Freundlich isotherm and the reaction kinetics follow the Ho equation.

Preparation and characterisation of active component in nabeez water of ajwa dates (Phoenix dactylifera L.) mixed in healthy brown rice milk (BRM) as halal beverage Rais Nur Latifah; Sri Rahmania
Jurnal Litbang Industri Vol 12, No 1 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Nabeez water or dates infused water is the Prophet Muhammad’s favourite drinks. Flavonoids, phenols, alkaloids, and beta D-glucan in dates have anticancer and antitumor activity. This study aims to prepare and characterise the active component of nabeez water made with ajwa dates, applied in BRM (Brown Rice Milk) products. BRM is an innovative plant-based beverage made with brown rice and nabeez water from ajwa dates as a halal beverage for immune booster in the era of the covid-19 pandemic. The methods to analysis the products are the preparation of nabeez water, the pasteurisation method for halal drinks with the LTLT (Low-Temperature Long Time) method, toxicity testing, pyrochemical testing, functional group analysis using FTIR instrument, milk dye degradation analysis and stability test. The results showed phenolic, flavonoids, catechol tannins, saponins, alkaloids, Mayer's test, and Wagner's test in halal drinks but not shown the tannin of gallate, anthraquinone, steroid test, and triterpenoid test. The toxicity test using the Brine Shrimp Lethality Test (BSLT) method of the LC50 value showed the Concentration 50 (LC50) value is 721.56 ppm. Analysis of functional groups using FTIR showed absorption of functional groups such as OH (hydroxide), C=O, C=C, C=CH, and Ar-H.

Preparation and characterisation of active component in nabeez water of ajwa dates (Phoenix dactylifera L.) mixed in healthy brown rice milk (BRM) as halal beverage Rais Nur Latifah; Sri Rahmania
Jurnal Litbang Industri Vol 12, No 1 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v12i1.7609.41-48

Nabeez water or dates infused water is the Prophet Muhammad’s favourite drinks. Flavonoids, phenols, alkaloids, and beta D-glucan in dates have anticancer and antitumor activity. This study aims to prepare and characterise the active component of nabeez water made with ajwa dates, applied in BRM (Brown Rice Milk) products. BRM is an innovative plant-based beverage made with brown rice and nabeez water from ajwa dates as a halal beverage for immune booster in the era of the covid-19 pandemic. The methods to analysis the products are the preparation of nabeez water, the pasteurisation method for halal drinks with the LTLT (Low-Temperature Long Time) method, toxicity testing, pyrochemical testing, functional group analysis using FTIR instrument, milk dye degradation analysis and stability test. The results showed phenolic, flavonoids, catechol tannins, saponins, alkaloids, Mayer's test, and Wagner's test in halal drinks but not shown the tannin of gallate, anthraquinone, steroid test, and triterpenoid test. The toxicity test using the Brine Shrimp Lethality Test (BSLT) method of the LC50 value showed the Concentration 50 (LC50) value is 721.56 ppm. Analysis of functional groups using FTIR showed absorption of functional groups such as OH (hydroxide), C=O, C=C, C=CH, and Ar-H.

PEMANFAATAN LIMBAH TONGKOL JAGUNG MELALUI PENAMBAHAN EKSTRAK DAUN KERSEN (Muntingia Calabura) DALAM PEMBUATAN EDIBLE FILM Rais Nur Latifah; Nurmilatillah
EduMatSains : Jurnal Pendidikan, Matematika dan Sains Vol 7 No 1 (2022): Juli
Publisher : Fakultas Keguruan dan Ilmu Pendidikan, Universitas Kristen Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33541/edumatsains.v7i1.3917

Food is a product that is synonymous with packaging techniques to protect the quality of the food. The packaging technique used edible film. This study aims to make a food protective coating from corn cobs and cherry leaf extract. The research method used the preparation of edible film, functional group analysis with FTIR instrument, mechanical properties analysis, pH testing and antibacterial properties analysis. The results showed that the edible film contains flavonoid compounds with antibacterial activity. The results of the analysis of the identification of functional groups on edible films are the presence of typical absorption of hydroxide groups, C-H groups, carbonyl groups and glycosidic bonds. Analysis of the mechanical properties of edible film for the thickness level is 0.224 mm and the tensile strength is 3.855 N/cm2. Meanwhile, based on pH testing, edible films were at a neutral pH during a 10-day storage period.

Making Hand Sanitizer With Spray Technique Through Utilization Of Betel Leaf Extract In Order To Improve A Clean And Healthy Living Culture : Pembuatan Hand Sanitizer Dengan Teknik Spray Melalui Pemanfaatan Ekstrak Daun Sirih Dalam Rangka Meningkatkan Budaya Hidup Bersih Dan Sehat Rais Nur Latifah
Jurnal Pengabdian Kesehatan Komunitas Vol. 2 No. 2 (2022): Jurnal Pengabdian Kesehatan Komunitas
Publisher : STIKes Hang Tuah Pekanbaru

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25311/jpkk.Vol2.Iss2.1335

The Covid-19 virus is a virus that attacks the respiratory and causes death. A clean and healthy lifestyle is one of ways that can be done to survive during this pandemic. This community service program aims to make hand sanitizer with betel leaf extract. The target of this program is the community in Dusun Jetak, Kelurahan Wonorejo, Kecamatan Gondangrejo, Karanganyar. The method used to implement the service program is through the method of socialization and direct practice in making hand sanitizers. The result of the community service program is the ability of the community to make household-scale hand sanitizers independently. The results of the average score got by the community after the socialization program for making hand sanitizers are between 70-80. Each group in the hand sanitizer manufacturing program produces 2 liters. The level of public acceptance of hand sanitizer products with betel leaf extract is 85%. At the monitoring and evaluation stage, the community has an understanding level of 80-90%. Abstrak Virus Covid-19 merupakan virus yang menyerang pernafasan dan dapat menyebabkan kematian. Pola hidup bersih dan sehat merupakan salah satu usaha yang dapat dilakukan agar survive dalam masa pandemi ini. Program pengabdian masyarakat ini bertujuan untuk membuat hand sanitizer dengan ekstrak daun sirih. Sasaran pelaksanaan program ini adalah masyarakat Dusun Jetak, Kelurahan Wonorejo, Kecamatan Gondangrejo, Karanganyar. Metode yang dilakukan dalam pelaksanaan program pengabdian ini yaitu melalui metode sosialisasi dan praktik langsung dalam pembuatan hand sanitizer. Hasil dari program pengabdian masyarakat ini adalah masyarakat memiliki kemampuan dalam membuat mandiri hand sanitizer skala rumah tangga. Hasil rata-rata score yang diperoleh masyarakat pasca program sosialisasi pembuatan hand sanitizer berada dalam rentang nilai 70-80. Setiap kelompok dalam program pembuatan hand sanitizer ini menghasilkan 2 liter. Tingkat penerimaan masyarakat terhadap produk hand sanitizer dengan ekstrak daun sirih yaitu sebesar 85%. Pada tahap monitoring dan evaluasi masyarakat memiliki tingkat pemahaman sebesar 80-90%.

Penentuan Nilai Konsentrasi Hambat Minimum (KHM) dan Konsentrasi Bunuh Minimum (KBM) Ekstrak Etanol Daun Pandan (Pandanus Amaryllifolius Roxb) Terhadap Bakteri Streptococcus Mutans Niamul Faza Assauqi; Mutista Hafshah; Rais Nur Latifah
JC-T (Journal Cis-Trans): Jurnal Kimia dan Terapannya Vol 7, No 1 (2023)
Publisher : State University of Malang or Universitas Negeri Malang (UM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um0260v7i12023p001

Streptococcus mutans merupakan salah satu mikroorganisme di dalam rongga mulut yang dapat menyebabkan terjadinya gigi berlubang. Pencegahan yang dapat dilakukan untuk menghindari penyakit ini dengan obat kumur yang mengandung antiseptic. Cara alternatif dapat dikembangkan dengan memanfaatkan bahan alami sebagai bahan dasar pembuatan obat kumur. Daun pandan wangi (Pandanus amaryllifolius roxb) mengandung beberapa senyawa aktif diantaranya flavonoid, tanin, dan alkaloid yang berpotensi memiliki aktivitas antibakteri. Penelitian ini bertujuan untuk menentukan nilai Konsentrasi Hambat Minimum (KHM) dan Konsentrasi Bunuh Minimum (KBM) ekstrak etanol daun pandan terhadap bakteri Streptococcus mutans. Ekstrak daun pandan wangi diperoleh dengan metode maserasi menggunakan pelarut etanol 70% dengan variasi konsentrasi ekstrak 0,36%, 0,78%, 1,56%, 3,12%, 6,25%, 12,5%, 25%, 50%, dan 100%. Etanol digunakan sebagai pelarut karena bersifat inert, netral, universal, dan dapat mengekstrak komponen-komponen metabolit sekunder dengan baik. Penentuan nilai KHM dilakukan dengan metode dilusi cair menggunakan Spektrofotometer Uv-Vis. Sedangkan penentuan nilai KBM dilakukan dengan metode Spread plate. Hasil penelitian menunjukan nilai KHM berada pada konsentrasi 6,25% karena sudah dapat menghambat pertumbuhan bakteri. Sedangkan nilai KBM berada pada konsentrasi 25%, dimana pada konsentrasi tersebut sudah tidak terdapat koloni bakteri yang tumbuh.

Antibacterial Activity Test of Secang Wood (Caesalpinia sappan L.) Ethanol Extract Against Streptococcus mutans Listiani, Febri Intan; Hafshah, Mutista; Latifah, Rais Nur
Al-Kimia Vol 11 No 1 (2023): JUNE
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.v11i1.37136

Dental caries is caused by the Streptococcus mutans bacteria, which causes a food deposit to harden and adhere to the tooth surface. Cavities will develop if food residue is not removed. Herbal plants, specifically sappan wood, can be used as an antibiotic. The purpose of this study was to look at the secondary metabolite content of sappan wood extract, antibacterial activity, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of sappan wood extract against Streptococcus mutans bacteria. This research method includes the maceration of sappan wood extract with 96% ethanol solvent, phytochemical screening of sappan wood extract, inhibition zone test with paper disc method, and MIC and MBC tests. Qualitative testing revealed that the sappan wood extract contained alkaloids, flavonoids, tannins, and saponins. Flavonoids, tannins, and saponins are all constituents of plants. Secang wood extract has antibacterial activity against Streptococcus mutans, as evidenced by the formation of inhibition zones at concentrations of 20%, 40%, 60%, 80%, and 100%, namely 8.75±0.354; 11±1.41;, 12.75±0.354; 16.25±0.354; and 17.5±0.000 mm. Sappan wood ethanol extract had a MIC of 12.5% against Streptococcus mutans and an MBC of 25%.

Utilization of cassava peel waste (Manihot esculenta L.) with concentration variations of α-amylase and glucoamylase enzymes for liquid sugar Rais Nur Latifah; Nur Rahma Martiyana
Jurnal Litbang Industri Vol 13, No 2 (2023)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v13i2.7876.107-113

The production of liquid sugar utilizing cassava peel waste has been carried out in this study. The method used in the production of liquid sugar employs an enzymatic method. The stages in the enzymatic method are the liquefaction and saccharification processes. The liquefaction process involves the addition of α-amylase in varying amounts to break down starch into amylose and amylopectin. The saccharification stage aims to hydrolyze dextrins into liquid sugar using glucoamylase enzymes. The volumes of enzymes used were 0.2 mL and 0.6 mL. The research results indicate that the moisture content and ash content are in accordance with the Indonesian National Standard (SNI) 8779:2019, at 6.19% and 0.76%, respectively. Qualitative analysis of cassava peel starch shows positive results for amylum, dextrins, and glucose content. FTIR analysis of cassava peel starch reveals the presence of O-H groups, C-H groups, and C-O-C groups. Total Soluble Solid (TSS) testing for 0.2 mL and 0.6 mL enzyme volumes resulted in 12.56% and 17.37%, respectively. The optimum results for liquefaction and saccharification were observed with the addition of 0.2 mL enzyme volume. The functional groups of the liquid sugar were analyzed using FTIR, which showed the presence of O-H stretching, carbonyl groups (C=O), stretching vibration of C-OH, and vibration of glycosidic bonds C-O-C.

Analisis Pembuatan Susu Kedelai dengan Gula Kulit Singkong (SKGKS) Terhadap Kadar Nutrisi dan Uji AKtivitas Anti Bakteri Coliform Nur Latifah, Rais
Chempublish Journal Vol. 6 No. 2 (2021): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Milk is one of the nutrients needed by the body. Milk can come from animal milk or vegetable milk. Soybean has a protein content equivalent to cow's milk which is about 3.5 g/100 g with a lower fat composition of 2.5 g/100 g. The sugar in the manufacture of vegetable milk is made from cassava peel waste. This research uses an enzymatic method that is able to hydrolyze starch in cassava peel. The resulting sugar is applied in the manufacture of low-fat soy milk that can be consumed by children to adults. The production of soy vegetable milk in this study was divided into two types of milk samples. The manufacture of soy milk begins with processing soybeans into soy juice. There are two types of soy milk in this study, type I is soy milk with a composition ratio between soybeans and water of 1:10, namely SKGKS I. While type II soy milk is soy milk with a composition ratio between soybeans and water of 1:35, namely SKGKS II. Both types of milk were analyzed for nutritional content and tested for anti-bacterial activity. The results showed that SKGKS 2 had a higher nutritional value than SKGKS 1. The nutritional content of SKGKS 2 was 11.56 g carbohydrates/mL milk and 2.93% milk protein. SKGKS II has a lower fat content than SKGKS 1, which is 1.23 g of fat/mL of milk. SKGKS types I and II showed a pH range of 6.74-7.12 with a storage time of 9 days. SKGKS II has a higher fiber content of 18.56 g with a food fiber content of 12.34 g. The results of the bacterial test showed that the two milk samples did not exceed the microbial contamination and were in accordance with the requirements of the Indonesian National Standard (SNI) No. 06.8-7388-2009.

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