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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

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 containsÂ NaOH aqueous solution and followed by adding alum which took place at 80 ËšC for 8 hours and the final product calcinated at 600 Ëš 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 ËšC 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

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

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 40Â°C, 50Â°C,Â 60Â°C, and 70Â°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 Â° 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 Â°C and 25 minutes at a time.Â 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

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 (Î±=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 % Â merupakan perlakuan yang berbeda nyata.

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

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.

UJI POTENSI PROBIOTIK Lactobacillus plantarium SECARA IN-VITRO Maunatin, Anik; Khanifa, Khanifa
ALCHEMY ALCHEMY (Vol.2 No.1
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Probiotic is a product containing non-pathogenic microbes live, which was given to animals or humans to fix the rate of growth, efficiency, and increase conversion ration of animal or human health by affecting positively the balance of the gut microbes and microbial pathogen control in the digestive tract. In order to potentially lactic acid bacteria as probiotic candidates must pass the test selection among others such as probiotic test resistance to acid pH, the bile salts, against pathogenic bacteria. This experimental research methods for descriptive use that aim to provide information about the probiotic potential Â of Lactobacillus plantarum was isolated from the small intestine Mojosari duck (Anasplathyrinchos) with the tests in vitro i.e. the resistance of Lactobacillus plantarum on the condition of the acidicpH (2, 3, and 4), bile salt concentration of 0.3% (b/v), inhibition of pathogenic bacteria (Escherichia coli, Staphylococcus aureus and Salmonella typhi) The results showed that on pH 2 the number of cells of bacteria that lives was 4.3. 107 CFU/ml, pH 3 was Â 3.8. 109 CFU/ml and pH 4 was 2.7. 1010 CFU/ml, the resistance of Lactobacillus plantarum on bile salt showed the number of cells of bacteria that lives was 1.2. 109 CFU/ml.inhibition of the pathogenic bacteria showed thatLactobacillus plantarumcould inhibited strong on Escherichia coli and Staphylococcus aureus with diameter of zone was 12.7 mm and 13.3 mm but notSalmonellatyphi with diameter of zone was 9.3 mm.

KINETIKA REAKSI ENZIMATIS EKSTRAK KASAR ENZIM SELULASE BAKTERI SELULOLITIK HASIL ISOLASI DARI BEKATUL Saropah, Dyah Ayu; Jannah, Akyunul; Maunatin, Anik
ALCHEMY ALCHEMY (Vol.2 No.1
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Bran rice is a by-product of rice into rice milling process, the cellulose content of 40-60%, so the potential as a carbon source for the growth of microorganisms such as bacteria to produce enzymes particularly cellulolytic bacteria. The purpose of the study was to determine the diversity of the characters from the cellulolytic bacterial isolates and optimum conditions enzyme (cellulase enzymes rough) so that they can hydrolyze the cellulose to glucose with either rice bran. The characterization includes the determination of pH, temperature and time of optimum crude extract of bacterial cellulolytic enzyme cellulase, determination of Vmax and Km and molecular mass determination of cellulase.Research methods include making media, regeneration of isolates, bacterial growth curve manufacturing, production of cellulase enzymes from bacterial cellulolytic rough at the optimum conditions, the kinetics of enzymatic reaction: substrate concentration factor of the reaction rate (with variation of the concentration of 0.50%, 0.75%, 1 , 00%, 1.25% and 1.50% (w / v)) followed by calculating the Vmax and Km.The results showed that the enzyme cellulase of cellulolytic bacteria isolated from rice bran result that has optimum conditions at pH 7.5, temperature 50 Â° C, 40 min incubation time to produce Vmax 0.0086 units / mL and Km 1.694%.

UJI AKTIVITAS ANTIBAKTERI ASAM LEMAK HASIL HIDROLISIS MINYAK MIKROALGA Chlorella sp. Kumalasari, Diah; Fasya, Ahmad Ghanaim; Adi, Tri Kustono; Maunatin, Anik
ALCHEMY ALCHEMY (Vol.3, No.2
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Chlorella sp. merupakan mikroalga uniselular berukuran mikroskopis yang banyak mengandung minyak organik yang dapat dihidrolisis menjadi asam lemak. Asam lemak merupakan salah satu komponen aktif dalam mikroalga yang diduga berperan sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri asam lemak hasil hidrolisis minyak mikroalga Chlorella sp. terhadap bakteri Escherichia coli dan Staphylococcus aureus.Isolasi minyak Chlorella sp. dilakukan dengan metode Soxhletasi dengan pelarut n-heksana. Minyak Chlorella sp. dihidrolisis dengan KOH 12 % dalam pelarut metanol untuk mendapatkan asam lemak. Asam lemak yangÂ dihasilkan diuji aktivitas antibakteri terhadap bakteri E. coli dan S. aureus menggunakan metode difusi cakram.Hasil penelitian menunjukkan bahwa rendemen Soxhletasi minyak Chlorella sp. adalah sebesar 6,28 %. Hidrolisis minyak Chlorella sp. menghasilkan rendemen sebesar 69,57 %. Asam lemak memiliki aktivitas antibakteri terhadap bakteri S. aureus, tetapi tidak terhadap bakteri E. coli. Zona hambat asam lemak Chlorella sp. terhadap bakteri S. aureus pada konsentrasi 0,5; 1; 1,5; 2; dan 2,5 % secara berturut-turut adalah 1,8; 1,9; 3,2; 3,5; dan 3 mm.

ISOLASI DAN KARAKTERISASI GELATIN DARI TULANG AYAM DENGAN METODE ASAM Jannah, Akyunul; Maunatin, Anik; Windayanti, Arin; Findianti, Yuana; Mufidah, Zulfiatul
ALCHEMY ALCHEMY (Vol.2, No.3
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

The purpose of this study was to determine the quality of gelatin by using raw materials bone chicken (Gallus gallus domesticus) and the Broiler chickens for differences in the concentration of acetic acid immersion process ( curing ).The method used in this study is the preparation and broiler chicken bones , isolation of gelatin with various concentration of acetic acid in the curing process , the process of hydrolysis , extraction temperature rise and gelatin with gelatin obtained include the characterization of protein , water , ash and metal.The results showed the highest yield of gelatin produced from Broiler chicken bone types with acetic acid concentration of 1 % , ie 3.25%. Gelatin highest protein content of 86.27 % of the types of Broiler chicken bone with acetic acid concentration of 1.5 %. Lowest ash content of 15.7 % gelatin from bone types Broiler chicken with 1 % acetic acid concentration , and from analysis using AAS contained Cu at 0.6 % (of the type of chicken bones, acetic acid concentration of 0.5 %) and Cu metal content of 1.1 % (of the type of Broiler chicken bones, acetic acid concentration of 1 %. highest moisture content of 0.17 % gelatin from bone types Kampung chicken with 1 % acetic acid concentration

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