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All Journal Media Eksakta Jurnal Kreatif Tadulako Online Promotif: Jurnal Kesehatan Masyarakat JPKMI (Jurnal Publikasi Kesehatan Masyarakat Indonesia) Jurnal Akademika Kimia Jurnal Kolaboratif Sains Journal of Health Science and Prevention Jurnal Ilmu Kedokteran dan Kesehatan Jurnal Medika Malahayati Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Jurnal Abdi Insani Ideguru: Jurnal Karya Ilmiah Guru Jurnal Riset Pendidikan MIPA Jurnal Gizi Kerja dan Produktivitas International Journal of Health, Economics, and Social Sciences (IJHESS) Jurnal Abmas Negeri (JAGRI) Media Eksakta Jurnal Kolaboratif Sains Healthy Tadulako Journal (Jurnal Kesehatan Tadulako) Jurnal Akademika Kimia Jurnal Pengabdian dan Pengembangan Masyarakat Indonesia Jurnal Akademika Kimia
Jamaludin M Sakung
Program Studi Gizi, Fakultas Kesehatan Masyarakat, Universitas Tadulako, Indonesia
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Other

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Journal : Jurnal Akademika Kimia

 1 
Crude Bromelain Enzyme Activities Based on Maturity Level of Pineapple Detris Poba; Ijirana Ijirana; Jamaludin Sakung
Jurnal Akademika Kimia Vol. 8 No. 4 (2019)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2019.v8.i4.pp236-241

Abstract

Utilization of pineapple is always focused on consumption for fresh fruit and animal feed. many people do not know the other benefits of pineapple. The presence of protease enzymes in it, increasing its utilization. The enzyme is bromelin, which can be obtained by isolating it from pineapple. For this reason, the aim of this study is to isolate the crude bromelain enzyme based on the maturity level of pineapple and then test its proteolytic activity. Pineapple was blended, then the filtrate was deposited, then centrifuged to obtain crude bromelain which is dried by the drying method and tested for its activity using milk substrate. The results showed that old pineapple is the best level of maturity and the sun is the best drying method with proteolytic activity of 0.053 and 0.056 MCU/mg respectively. Its optimum activity is pH 5.8 and 55 oC.
Analysis of Flavanoids in Flour and Biscuit based on Chayote Jamaludin M. Sakung; Sitti Rahmawati; Nursafitri Nursafitri; Husniah Muhtar
Jurnal Akademika Kimia Vol. 9 No. 4 (2020)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2020.v9.i4.pp219-223

Abstract

Chayote-based flour and biscuits are the development of healthy food products that contain flavonoid compounds that can be used to protect and reduce skin damage to UV rays. This study aimed to determine the flavonoid content in chayote-based flour and biscuits using the AlCl3 method with a UV-Vis spectrophotometry at a wavelength of 520 and 700 nm. The results obtained the flavonoid levels in chayote-based flour and biscuits of 0.325±0.011 mg/L and 0.117±0.023 mg/L or equivalent to 0.812±0.028 mg/100 gram and 0.291±0.058 mg/100 gram. This study concluded that chayote-based flour and biscuits contained flavonoids can be used as a source of antioxidants and a source of beneficial nutrition.
Utilization of Papaya and Pandan Leaf Extract as a Source of Vegetable Pesticides Vivi D. A. Sangkota; Sitti Rahmawati; Purnama Ningsih; Jamaludin M. Sakung
Jurnal Akademika Kimia Vol. 11 No. 3 (2022)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2022.v11.i3.pp183-189

Abstract

In this study, the manufacture of vegetable pesticides using natural ingredients of papaya leaf extract and pandan leaf extract has been carried out as a substitute for synthetic pesticides to kill plant pest organisms (OPT). This research was an experimental study using 250 experimental organisms Larvae of Spodoptera litura which were divided into 5 groups. Each group consisted of 10 larvae of Spodoptera litura. Each group was repeated 5 times. As test materials, papaya leaf extract and pandan leaf were added to the media solution containing the test organisms. The concentration of each extract was different for each treatment in each vial, for P1 (Papaya Leaf) which was 150 ml, P2 (Pandan Leaf) 150 ml, and P3 300 ml (Mixture of Papaya Leaves and Pandan Leaves), and Control was 0ml. Data were obtained by counting the number of larvae that died on the first day after application. Based on the data, the percentage value of larval mortality was calculated using the Percentage formula, while the percentage value of larval mortality in the control treatment was calculated using the Abbott formula, the average value of mortality for each replication was calculated using the Datum formula. Based on the testing of vegetable pesticides from papaya leaf extract and pandan leaf extract, the characteristics of vegetable pesticide products from papaya leaf extract and pandan leaf extract were obtained, with the highest mortality percentage obtained in P3 treatment (a mixture of papaya leaf extract and pandan leaf extract) of 88%, while the percentage of mortality was 88%. in treatment P1 (pawpaw leaves) by 70%, and the percentage value of death in treatment P2 (pandan leaves) by 38%. From these results, papaya leaves and pandan leaves are effectively used as sources of environmentally friendly vegetable pesticides in killing plant pests of Spodoptera litura larvae.
Analysis of Primary Metabolic Compounds in Durian Seed Flour (Durio zibethinus Murr) Typical of Central Sulawesi (Parigi Moutong) Nurhalisa, Nurhalisa; Said, Irwan; Sakung, Jamaluddin M.; Jura, Minarni R.
Jurnal Akademika Kimia Vol. 12 No. 4 (2023)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2023.v12.i4.pp234-237

Abstract

This study aims to determine the carbohydrate, protein, and fat content of durian (Durio zibethinus Murr) seeds from Parigi Moutong. This study consisted of two samples, namely, sample A (crushed durian seeds) and sample B (mashed and sifted durian seeds)—Soxhlet method. The results obtained in sample A for carbohydrate content of 52.8 %, protein 3.50 % and fat 2.06 % while in sample B for carbohydrate content of 43.2 %, protein 2.27 % and fat 2.25 %. Based on the results obtained, durian seed flour can be used as processed food and can be of economic value if it is further processed and traded.
Co-Authors A.A. Ketut Agung Cahyawan W AA Sudharmawan, AA Abd. Rahman Abdul Kadri Abdul Kadri, Abdul Abdullah, Jasmia Adelin Paerunan Adrianton A. Afadil Al Idrus, Nur Aziza Ali Djamhuri Anak Agung Istri Sri Wiadnyani Andri, Mohammad Angliana, Wisda Aprilia Ningsih, Nikitha Arief, Muhammad Asfian Asfian Asi Asi Asi, Asi Awaludin, Erliana Ayu Lestari AYU LESTARI Ayu Lestari Azmi Azmi Azmi, Azmi Baculu, Eka Prasetia Hati Baharuddin Hamzah Bayu Riyadi, Bayu Bima Budiman Budiman Budiman Budiman Canda, Dewi Cici Rianty K. Bidin Cipta Pramana Cipta Pramana Detris Poba Dewi Canda Dewi Satria Ahmar Dina Ludin Eka Prasetia Hati Baculu Eka Prasetia Hati Baculu, Eka Esterlina Marpaung, Meida Faisal Sibeng Libbe Fajriani Fajriani Febriana Himawati Finta Amalinda Fujiastuti, Fujiastuti Gotion, Saljum Hanau Gunarmi Gunarmi Gunarmi Gunarmi Hamidah Hamidah Hamidah Hariani Hariani Hariani Hariani, Hariani Hartono D. Mamu Herlina Yusuf Herlina Yusuf, Herlina Hijrawati Hijrawati Himawati, Febriana Holyness Nurdin Singadimedja Husniah Muhtar I Gusti Ngurah Antaryama I Made Tangkas Ijirana Irwan Irwan Irwan Said Ishak Ishak Ishak Ishak Jasmia Abdullah Jufri, Muhamad Jura, Minarni R. Kesumawati Hinelo Kris Jesni Woso, Serlis Lage, Mersed Djein Lestari M.P Alibasyah Libbe, Faisal Sibeng LUKMAN, LUKMAN M., Erni Magfira Magfira, Magfira Majid, Moh. Risno S. Makalanco, Sofiana S. Maryati Permatai Matamay, Zubair Mawaddah Mawaddah Mawaddah, Mawaddah Mery Napitupulu Minarni Minarni Mirsa, Mirsa Misroul Hasanah Moh. Jamhari Moh. Risno S. Majid Mohammad Andri Moonti, Sri Wayudin Moonti, Sriwahyudin Muh. Jufri, Muh. Muhammad Agus Muljanto Muhammad Arief Muhammad Jamhari Muhammad Jufri Muhammad Zikra Mulyati Mulyati Munawaroh, Sitti Muthahara Muthahara Muthahara, Muthahara Nadila, Devi Ni Kadek Ruswindi Nikitha Aprilia Ningsih Nikmah Utami Dewi Nindyakaryawati, Titik Siti Nur Afni Nur Afni Nur Aziza Al Idrus Nurhalisa, Nurhalisa Nursafitri Nursafitri Nursidah Nur Nurul Aida, Nurul Paerunan, Adelin Paulus Hengky Abram Perawati Perawati, Perawati Poppy Fitra Wahyuni Prihastuti, Artista Purnama Ningsih Purwoko, Agus Randani, Aldiza Intan Ratman Ratman Resmin Djafar Revina, Revina Rezki Rezki Rismawati, Nur Ritman Ishak Paudi Rochfika Suleiman Rochfika Suleiman, Rochfika Roslina Roslina, Roslina Ruswindi, Ni Kadek Sadia, Nur Ismy Saifuddin Sirajuddin Saldi, Heri Saljum Hanau Gotion Salsabila, Unik Hanifah Sarjan N. Husain Sarkia S. Manto Satriawan, Dery Satriawan, Dery SATRIYAS ILYAS Serlis Kris Jesni Woso Shindi Karmila Adam Sisilia, Maria Siti Nuryanti Sitti Aminah Sitti Munawaroh Sitti Rahmawati Sofiana S. Makalanco Sri Andriany Susilawati Sri Hastuti Virgianti Pulukadang Sri Wayudin Moonti Sriwahyudin Moonti Sudirman Sudirman Susilawati, Sri Andriany Tahril Timang, Rosmiati Titik Siti Nindyakaryawati Unggul Wahyono Utarid, Sri Vivi D. A. Sangkota Windy Wiena Putri Windy Wiena Putri, Windy Wiena Wisda Angliana Yanti Oktoviana Yumiati Yumiati Yunita Kapugu Yusria Zuprimawan Zuprimawan