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All Journal Jurnal MIPA CHEMISTRY PROGRESS JURNAL LPPM BIDANG SAINS DAN TEKNOLOGI The Studies of Social Sciences
Lidya Irma Momuat
1Department of Chemistry, Faculty of Mathematics and Natural Sciences, Sam Ratulangi University, Manado, Indonesia. 95115
Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Mathematics Physics Social Sciences

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Journal : CHEMISTRY PROGRESS

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AKTIVITAS ANTIOKSIDAN EKSTRAK AIR DAN ETANOL DARI EMPELUR BATANG SAGU BARUK (Arenga microcarpha)AKTIVITAS ANTIOKSIDAN EKSTRAK AIR DAN ETANOL DARI EMPELUR BATANG SAGU BARUK (Arenga microcarpha) Ginting, Alvin Febryanto; Suryanto, Edi; Momuat, Lidya Irma
CHEMISTRY PROGRESS Vol 8, No 2 (2015)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.8.2.2015.13265

Abstract

The objective was to determined antioxidant activity of water and ethanol extracts from sago baruk trunk pith. After that, the extracts of trunk pith were analyzed total phenolic and condensed tannin content. Antioxidant activity of each extracts were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical at various concentrations (1-5 mg/ml). The extracts were identified its compounds group by spectrophotometry UV at 200-400 nm. This result showed that water extract (EA) has highest total phenolic content than ethanol extract 80%. The phenolic total content of EA and EE80 were 124.62; and 86.52 μg/mL, respectively. Whereas, ethanol extract 80% has condensed tannin no different with water extract. The condensed tannin total content of EE80 and EA were 39.911 and 39.74 μg/mL, respectively. Result was evaluation of DPPH free radical scavenging, ethanol extract 80% showed highest free radical scavenging activity than water extract. Result was IC50 calculation of EE80 and EA have IC50 value were 56.23 and 1949.84 μg/mL, respectively. UV spectra of phenolic compounds in the water and ethanol extracts exhibited a maximum absorbance at 275 nm and indication present in tannin condensed component. It was concluded that ethanol extract 80% having tannin condensed component and potential as antioxidantPenelitian ini bertujuan untuk menentukan aktivitas antioksidan ekstrak air dan ekstrak etanol dari empelur batang sagu baruk. Empelur batang sagu baruk diekstraksi dengan menggunakan pelarut air dan etanol. Setelah itu, setiap ekstrak dianalisis kandungan total fenolik dan tanin terkondensasi. Aktivitas antioksidan dari ekstrak empelur batang dievaluasi dengan radikal bebas 1,1-difenil-2-pikrilhidrazil (DPPH) pada berbagai konsentrasi (1-5 mg/mL). Ekstrak diidentifikasi golongan senyawanya dengan spektrofotometer UV-vis pada panjang gelombang 200-400 nm. Hasilnya menunjukkan bahwa ekstrak air (EA) memiliki kandungan total fenolik tertinggi daripada ekstrak etanol 80% (EE). Kandungan total fenolik EA dan EE berturut-turut adalah 150,31 dan 88,92 μg/mL sedangkan kandungan total tanin terkondensasi tidak menunjukkan perbedaan antara ekstrak air dan ekstrak etanol 80%. Kandungan total tanin terkondensasi EA dan EE berturut turut adalah 39,91 dan 39,74 μg/mL. Hasil pengujian aktivitas penangkal radikal bebas DPPH, ekstrak etanol menunjukkan penangkal radikal bebas DPPH yang lebih tinggi daripada ekstrak air. Hasil penghitungan IC50 untuk ekstrak etanol dan ekstrak air berturut-turut adalah 56,23 dan 1949,84 μg/mL. Spektra UV dari senyawa fenolik yang terdapat dalam ekstrak air dan atanol menunjukkan absorbansi maksimum pada 275 dan petunjuk adanya komponen tannin terkondensasi. Hasil penelitian ini menyimpulkan bahwa ekstrak etanol 80% memiliki tanin terkondensasi dan berpotensi sebagai antioksidan.
PERBANDINGAN SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN ANTARA SAGU BARUK SEGAR DAN KERING Momuat, Lidya Irma; Suryanto, Edi; Rantung, Olha; Korua, Aneke; Datu, Hasan
CHEMISTRY PROGRESS Vol 8, No 1 (2015)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.8.1.2015.9399

Abstract

Sago Baruk (Arenga microcarpha) is one of endemic crop type of Archipelago of Sangihe Talaud, North Sulawesi and potential as source of alternative food. The objectives of this research were to determine the phenolics composition and antioxidant activity of fresh and dry sago baruk trunks pith sago which was extracted by sequentially with aquades and filtrate. Flour sago baruk extract were analysed phenolic total, flavonoid and tannin condensed content by spectrophotometer. Antioxidant activity of each sago flour are evaluated in 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, total antioxidant and reducing power. Result of analysis in phenolic dan flavonoid total content indicate that dry sago baruk higher compared fresh sago flour of baruk wet while tannin condensed content do not show difference. Result of examination of antioxidant activity indicated that fresh sago baruk having higher DPPH free radical scavenging activity compared to dry sago baruk (the average values of 83,08% and 81,49%, respectively). In contrast, total antioxidant and reducing power of dry sago baruk presented higher antioxidant activity compared to fresh sago baruk with average value (the average values of 109,48 and 92,52 μmole/100 g, respectively). Futhermore, correlations analysis revealed that total phenolic, flavonoid, tannin content with DPPH and FRAP scavenging activities were well positively correlated with each other (R= 0.7526; 0,7467 and 0,8146, respectively). Result of this research concluded that dry and fresh sago baruk trunks pith having phenolic compound and antioxidant activitiesSagu baruk (Arenga microcarpha) merupakan salah satu jenis tanaman endemik Kepulauan Sangihe Talaud, Sulawesi Utara yang potensial sebagai sumber pangan alternatif. Tujuan penelitian ini adalah untuk menentukan komposisi senyawa fenolik dan aktivitas antioksidan dari sagu baruk segar dan kering yang diekstraksi secara sekuensial dengan akuades dan filtrat. Empelur batang sagu segar dan kering diekstraksi secara sekuensial dengan akuades dan filtrat. Ekstrak tepung sagu baruk dianalisis kandung total fenolik, flavonoid dan tannin terkondensasi dengan spektrofotometer. Aktivitas antioksidan dievaluasi dengan penangkalan radikal bebas difenil pikrilhidrazil (DPPH), total antioksidan dan kemampuan mereduksi. Hasil analisis terhadap kandungan total fenolik dan flavonoid menunjukkan bahwa sagu baruk kering lebih tinggi dibandingkan dengan tepung sagu baruk basah sedangkan kandungan tannin terkondensasi tidak menunjukkan perbedaan. Hasil pengujian aktivitas antioksidan menunjukkan bahwa sagu baruk segar memiliki aktivitas penangkal radikal bebas DPPH lebih tinggi dibandingkan dengan sagu baruk kering (dengan persentase rata-rata berturut-turut adalah 83,08 dan 81,49%). Sebaliknya, total antioksidan dan kemampuan mereduksi sagu baruk kering memberikan aktivitas antioksidan tertinggi dibandingkan dengan sagu baruk segar (dengan rata-rata 109,48 dan 92,52 μmol/100 g). Selanjutnya, analisa korelasi mengungkapkan bahwa kandungan total fenolik, flavonoid, tannin dengan aktivitas penangkalan DPPH dan FRAP secara positif berhubungan dengan satu sama lainnya (R= 0.7526; 0,7467 dan 0,8146). Hasil penelitian ini menyimpulkan bahwa empelur sagu baruk kering dan segar memiliki senyawa fenolik dan aktivitas antioksidan.
PENGARUH LAMA PERENDAMAN TERHADAP AKTIVITAS ANTIOKSIDAN DARI EMPELUR SAGU BARUK (Arenga microcharpha) Momuat, Lidya Irma; Suryanto, Edi
CHEMISTRY PROGRESS Vol 9, No 1 (2016)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.9.1.2016.13909

Abstract

Sago baruk is one of endemic crop type of Archipelago of Sangihe Talaud, North Sulawesi. The objectives of this research were to study immersion time effect on antioxidant activity of sago baruk pith extract. The fresh sago baruk trunks pith was extracted with destilate water and stored at room temperature for 1, 2 and 3 days. After that, the filtrate was evaporated with heating technique. The pith extract was analysed phenolic total content by spectrophotometer. Antioxidant activity of each pith extract are evaluated in 1.1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging (DPPH method), total antioxidant (FRAP method), antioxidant capacity (Phophomolybdate method) and reducing power (potassium ferricyanide method). The result of analysis in phenolic content showed that pith extract at immersion time of first day higher compared with second and third days. The result is in line with free radical scavenging measuring with immersion time of first day higher than second and third days. Likewise, the total antioxidant, antioxidant capacity and reducing power also showed that pith extract in immersion time of first day has highest antioxidant capacity than second and third days. There is effect that immersion time of sago baruk pith influence on phenolic content and antioxidant activity. This result concluded that sago baruk pith extract having phenolic compound and antioxidant activities. There is effect that immersion time of sago baruk pith influence on phenolic content and antioxidant activity. This result concluded that sago baruk pith extract having phenolic compound and antioxidant activities.
BIOSINTESIS NANOPARTIKEL PERAK MENGGUNAKAN EKSTRAK EMPELUR BATANG SAGU BARUK (ARENGA MICROCARPHA) DAN AKTIVITAS ANTIOKSIDANNYA Tapa, Fitriyanti La; Suryanto, Edi; Momuat, Lidya Irma
CHEMISTRY PROGRESS Vol 9, No 1 (2016)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.9.1.2016.13907

Abstract

Objectives of this research to synthesize silver nanoparticles with extract pith of sago baruk (Arenga microcarpha) by using temperature variations and study the antioxidant activity of silver nanoparticles. Synthesis of silver nanoparticles using green methods "green chemistry" by reacting extract sago empelur baruk and silver nitrate (AgNO3) 10-3. Characterization using UV-Vis and Transmission Electron Microscopy (TEM). Analysis of the UV-Vis spectrum showed that the nanoparticles were relatively stable at wavelength 426.50 to 452.00 nm. The results of characterization TEM shows silver nanoparticles were synthesized by using extract pith of sago baruk at 60 0C with silver nitrate (AgNO3) 10-3 has the smallest size of 10.59 nm and 50.07 nm greatest reach. Silver nanoparticles from the pith of sago baruk extract had higher antioxidant activity (59.61%), compared to extract stem pith of sago baruk without silver nanoparticles (21.15%).Tujuan dari penelitian ini untuk mensintesis nanopartikel perak dengan ekstrak empelur sagu baruk menggunakan variasi suhu dan untuk mempelajari aktivitas antioksidan dari nanopartikel perak. Nanopartikel perak disintesis menggunakan metode hijau ?green chemistry? dengan mereaksikan ekstrak empelur sagu baruk dengan perak nitrat (AgNO3) 10-3. Karakterisasi menggunakan spektrofotometer UV-Vis dan Transmission Electron Microscope (TEM). Analisis terhadap stpektra UV-Vis menunjukan bahwa nanopartikel relatif stabil pada panjang gelombang 426,50-452,00 nm.Hasil dari karakterisasi TEM menunjukan nanopartikel perak yang disintesis menggunakan ekstrak empelur sagu baruk pada suhu 60 0C dengan perak nitrat (AgNO3) 10-3 memiliki ukuran terkecil 10,59 nm dan yang terbesar mencapai 50,07 nm. Nanopartikel perak dari ekstrak empelur sagu baruk memiliki aktivitas antioksidan lebih tinggi (54,42%), dibandingkan dengan ekstrak batang empelur sagu baruk tanpa nanopartikel perak (21,92%).
EFEK PEMANASAN TERHADAP TOTAL ANTIOKSIDAN DARI BEBERAPA JENIS SAYURAN TINUTUAN Momuat, Lidya Irma
CHEMISTRY PROGRESS Vol 3, No 2 (2010)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.3.2.2010.18985

Abstract

ABSTRACTMomuat et al., 2010. Heating effect on total antioxidant of some Tinutuan vegetables.A research was done to to study the effect of heating on total antioxidant some tinutuan vegetables. Total antioxidant of some vegetables was evaluated using ferric reducing antioxidant plasma method. The results show that vegetables treat by heating possessed high antioxidant activity. Total antioxidant of unheating gedi, spinach, kangkung and kemangi were 0.36, 1.84, 0.30 and 0.58, respectively. Total antioxidant of heating gedi, spinach, kangkung and kemangi were 0.93, 2.74, 0.69 and 1.07, respectively. High total antioxidant activity of heating vegetables caused by its antioxidant compound increase after heating time.Keywords : heating, vegetables, tinutuan, total antioxidant
POTENSI ANTIOKSIDAN DARI EKSTRAK ETANOL TONGKOL JAGUNG (Zea mays L.) Lumempouw, Liemey Iviane; Paendong, Jessy; Momuat, Lidya Irma; Suryanto, Edi
CHEMISTRY PROGRESS Vol 5, No 1 (2012)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.5.1.2012.654

Abstract

Lumempouw dkk., 2012. Potensi Antioksidan Dari Ekstrak Etanol Tongkol Jagung (Zea Mays L.). Tujuan penelitian ini adalah untuk menganalisis kandungan fitokimia dan menguji aktivitas antioksidan dariekstrak tongkol jagung. Tongkol jagung diekstrak dengan pelarut etanol 20, 40, 60 dan 80% dengan cara reflukselama 2 jam pada 78-90 oC. Setelah itu, ekstrak dianalisis kandungan fitokimia fenolik, flavonoid dan tanin.Pengujian aktivitas antioksidan menggunakan radikal bebas DPPH, sedangkan penentuan kapasitasantioksidan menggunakan metode FRAP dengan spektrofotometri UV/Vis. Hasil penelitian menunjukkan bahwatotal kandungan fenolik tertinggi terdapat pada ekstrak etanol tongkol jagung (E80), diikuti oleh E60, E40 andE20, sebaliknya E80 menunjukkan kandungan total flavonoid terendah dan tanin terkondensasi yang tidakterdeteksi. Ekstrak E80 menunjukkan aktivitas penangkal radikal bebas tertinggi dibandingkan E60, E40 andE20. Nilai IC50 ekstrak E80 menunjukkan paling rendah pada ekstrak etanol (E60, E40 dan E20) tongkol jagung.Ini berarti bahwa E80 memiliki aktivitas penangkal radikal bebas paling tinggi dalam ekstrak tersebut. Hasilpengukuran kapasitas antioksidan (FRAP) dari ekstrak E80 juga menunjukkan paling tinggi daripada E60, E40and E20. Hasil penelitian ini menyimpulkan bahwa tongkol jagung memiliki kandungan fitokimia fenolik danflavonoid yang dapat berpotensi sebagai antioksidan.Kata kunci : tongkol jagung, antioksidan, radikal bebas, fitokimia fenolikLumempouw et al., 2012. The Potency Of Antioxidant From Etanol Extract Of Corncob. Objectives of this research were to analyze phytochemical content and to examine antioxidant activity ofcorncob. Phytochemical antioxidant of corncob was extracted using ethanol 20, 40, 60 and 80% by reflux for 2hours at 78-90 oC. Afterwards, extract was analyzed of phytochemical phenolic, flavonoid and condensed tannincontent. Examination of antioxidant activity of use DPPH free radical and antioxidant capacities (FRAP) wereused spectrophotometry method. The highest total phenolic content was in ethanol extract (E80) of corncob,followed by E60, E40 and E20, conversely E80 show the lowest total flavonoid content and condensed tannintotal is not detected. Extract of E80 show the highest free radical scavenging activity compare to E60, E40 andE20. IC50 values of E80 extract showed the lowest was in ethanol extract (E60, E40 dan E20) of corncob. Itsmean that E80 has the highest free radical activity was in that extract. Antioxidant capacities (FRAP) on E80 ofcorncob showed also the highest than E60, E40 and E20. This result concluded that corncob possessphytochemical phenolic and flavonoid content potency able to as antioxidant.Keywords : corncob, antioxidant, free radical, phenolic phytochemical
KARAKTERISASI DAN AKTIVITAS ANTIOKSIDAN SERAT PANGAN DARI TEPUNG BIJI ALPUKAT (Persea americana Mill) Parinding, Yosep Rudol; Suryanto, Edi; Momuat, Lidya Irma
CHEMISTRY PROGRESS Vol 14, No 1 (2021)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.14.1.2021.34078

Abstract

Penelitian ini bertujuan untuk mengetahui karakteristik dan aktivitas antioksidan serat pangan dari tepung biji alpukat yang diekstraksi menggunakan gelombang ultrasonik dengan pelarut etanol dan aquades. Penelitian ini terdiri dari 3 tahap yaitu mikronisasi, ekstraksi dan karakterisasi. Parameter yang digunakan adalah komposisi proksimat, serat pangan, kandungan hemiselulosa, selulosa, lignin, karakteristik gugus fungsi, aktivitas antioksidan dan kapasitas penangkal nitrit. Hasil karakterisasi secara fisik tepung biji alpukat yang diekstraksi dengan etanol (EBA) dan aquades (ABA) dengan Fourier Transform Infra Red (FTIR) tidak mengalami perubahan mendasar pada komponen utama setelah proses penggilingan dan ekstraksi secara sonikasi. Hasil karakterisasi secara kimia menunjukkan EBA mengandung komposisi kimia seperti air (7,94%), abu (1,87%), protein (5,32%), lemak (0,47%) serat pangan tak larut (18,40%), serat pangan larut (0,24%), serat pangan total (18,64%), hemiselulosa (42,69%), selulosa (4,35%) dan lignin (15,14%). ABA mengandung air (8,84%), abu (1,64%), protein (5,20%), lemak (0,79%) serat pangan tak larut (17,79%), serat pangan larut (0,37%), serat pangan total (18,16%), hemiselulosa (37,71%), selulosa (5,47%) dan lignin (20,08%). Hasil pengujian aktivitas antioksidan menunjukkan bahwa ekstrak fenolik terikat EBA (95,93%) tertinggi diikuti oleh ekstrak fenolik terikat ABA (92,22%), ekstrak fenolik bebas EBA (85,04%) dan ekstrak fenolik bebas EBA (77,51%).ABSTRACTThe objectives of this research were to determine the characteristics and antioxidant activity of dietary fiber from avocado seed powder extracted using ultrasonic waves with ethanol and aquades as solvents. This research consisted of 3 stages, namely micronization, extraction and characterization. The parameters used were proximate composition, dietary fiber, hemicellulose content, cellulose, lignin, functional group characteristics, antioxidant activity and nitrite-scavenging capacity. The results of physical characterization of avocado seed flour extracted with ethanol (EBA) and distilled water (ABA) with Fourier Transform Infra Red (FTIR) did not experience a fundamental change in the main components after the milling and extraction process by sonication. The results of chemical characterization showed that EBA contained chemical compositions such as water (7,94%), ash (1,87%), protein (5,32%), fat (0,47%) insoluble dietary fiber (18,40%), soluble dietary fiber (0,24%), total dietary fiber (18,64%), hemicellulose (42,69%), cellulose (4,35%) and lignin (15,14%). ABA contains water (8,84%), ash (1,64%), protein (5,20%), fat (0,79%) insoluble dietary fiber (17,79%), soluble dietary fiber (0,37%), total dietary fiber (18,16%), hemicellulose (37,71%), cellulose (5,47%) and lignin (20,08%). The results of the antioxidant activity test showed that EBA had the highest bound phenolic extract (95,93%) followed by ABA bound phenolic extract (92,22%), EBA-free phenolic extract (85,04%) and EBA-free phenolic extract (77,51 %).
KARAKTERISASI SERAT PANGAN DAN AKTIVITAS ANTIOKSIDAN DARI TEPUNG KULIT KAKAO (Theobroma cacao L.) Palente, Ivon; Suryanto, Edi; Momuat, Lidya Irma
CHEMISTRY PROGRESS Vol 14, No 1 (2021)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.14.1.2021.34773

Abstract

ABSTRAK Tujuan penelitian ini yaitu untuk mengetahui karakteristik dan aktivitas antioksidan serat pangan dari tepung kulit kakao yang diekstraksi menggunakan gelombang ultrasonik dengan perbedaan pelarut. Penelitian ini terdiri dari 3 tahap yaitu mikronisasi, ekstraksi dan karakterisasi. Hasil karakterisasi secara fisik tepung kulit kakao tanpa perlakuan (KKTP), yang diekstraksi dengan aquades (KKA) dan etanol (KKE) dengan Fourier Transform Infra Red (FTIR) tidak mengalami perubahan mendasar pada komponen utama setelah proses penggilingan dan ekstraksi secara sonikasi. Hasil difraksi sinar-X menunjukkan derajat kristalinitas KKTP (55,58%) lebih besar daripada KKA (54,24%) dan KKE (53,48%). Hasil karakterisasi secara kimia menunjukkan kandungan air KKTP lebih tinggi dari KKA dan KKE, kandungan protein, karbohidrat dan lignin KKA lebih tinggi dari KKTP dan KKE. Sedangkan kandungan abu, lemak, serat pangan tak larut, serat pangan terlarut, total serat pangan, hemiselulosa dan selulosa KKE lebih tinggi dari KKTP dan KKA. Hasil pengujian aktivitas antioksidan menunjukkan ekstrak fenolik terikat KKTP (88,38%), KKA (90,61%) dan KKE (92,78%) lebih tinggi dibandingkan ekstrak fenolik bebas KKTP (86,85%), KKA (88,19%) dan KKE (90,04%). Adapun kapasitas penangkal nitrit menunjukkan bahwa ekstrak fenolik terikat KKTP (40,28%), KKA (55,90%) dan KKE (67,92%) lebih besar dibandingkan ekstrak fenolik bebas KKTP (34,84%), KKA (53,22%) dan KKE (64,63%). ABSTRACT The purpose of this study was to determine the characteristics and antioxidant activity of dietary fiber from cocoa husk flour extracted using ultrasonic waves with different solvents. This research consists of 3 stages, namely micronization, extraction and characterization. The results of the physical characterization of untreated cocoa husk flour (KKTP), which was extracted with distilled water (KKA) and ethanol (KKE) with Fourier Transform Infra Red (FTIR) did not experience any fundamental changes in the main components after milling and sonication extraction. The results of X-ray diffraction showed that the degree of crystallinity of KKTP (55.58%) was greater than that of KKA (54.24%) and KKE (53.48%). The results of chemical characterization showed that the air content of KKTP was higher than KKA and KKE, the protein, carbohydrate and lignin content of KKA was higher than KKTP and KKE. Meanwhile, the content of ash, fat, insoluble dietary fiber, soluble dietary fiber, total dietary fiber, hemicellulose and KKE cellulose were higher than KKTP and KKA. The antioxidant test results showed that KKTP (88.38%), KKA (90.61%) and KKE (92.78%) phenolic extracts were higher than KKTP-free phenolic extracts (86.85%), KKA (88.19) % ) and KKE (90.04%). The nitrite antidote capacity showed that the phenolic extract supported KKTP (40.28%), KKA (55.90%) and KKE (67.92%) greater than KKTP-free phenolic extract (34.84%), KKA (53, 22%) and KKE (64.63%).
Penggunaan Polietilena Glikol 6000 sebagai Flokulan Lipoprotein pada Serum Lipemik dalam Analisis Trigliserida Wiranto, Rezky Ramadhani Putri; Momuat, Lidya Irma; Suryanto, Edi
CHEMISTRY PROGRESS Vol. 17 No. 1 (2024)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.17.1.2024.54823

Abstract

ABSTRAK Penelitian ini bertujuan untuk menentukan konsentrasi Polietilena Glikol (PEG) 6000 yang optimum dalam mengendapkan lipoprotein pada serum lipemik. Tahapan penelitian meliputi preparasi sampel, pembuatan larutan PEG berbagai konsentrasi (1%, 4%, 6% dan 8%), persiapan kuning telur ayam, puyuh, dan bebek untuk modifikasi serum lipemik, pembuatan serum lipemik yang dimodifikasi kadar trigliserida (300, 400 dan 500 mg/dL), dan penambahan PEG dalam serum lipemik. Hasil penelitian menunjukkan bahwa kadar trigliserida tertinggi terdapat pada telur ayam (2246 mg/dL), diikuti puyuh (2140 mg/dL) dan bebek (2015 mg/dL). Kadar trigliserida serum murni yang digunakan sebesar 159,6 mg/dL meningkat ketika dimodifikasi dengan penambahan kuning telur. Kadar trigliserida serum yang telah dimodifikasi terdiri atas 3 kelompok yaitu: 313,67 – 355,33 mg/dL, 419 – 454,33 mg/dL, dan 518,33 – 558,67 mg/dL. Pada kadar trigliserida 300 mg/dL konsentrasi optimal 4%, pada kadar trigliserida 400 mg/dL konsentrasi optimal 6% dan pada kadar trigliserida 8%. Kata Kunci: Trigliserida, serum lipemik, polietilena glikol 6000   ABSTRACT This study aimed to determine the optimum concentration of Polyethylene Glycol (PEG) 6000 in precipitating lipoproteins in lipemic serum. The stages of research included sample preparation, preparation of PEG solutions of various concentrations (1%, 4%, 6% and 8%), preparation of chicken, quail, and duck egg yolks for lipemic serum modification, preparation of lipemic serum modified triglyceride levels (300, 400 and 500 mg/dL), and addition of PEG in lipemic serum. The results showed that the highest triglyceride levels were found in chicken eggs (2246 mg / dL), followed by quail (2140 mg / dL) and duck (2015 mg / dL). The pure serum triglyceride levels used of 159.6 mg/dL increased when modified with the addition of egg yolk. Modified serum triglyceride levels consisted of 3 groups, namely: 313.67 – 355.33 mg / dL, 419 – 454.33 mg / dL, and 518.33 – 558.67 mg / dL. At triglyceride levels of 300 mg/dL the optimal concentration is 4%, at triglyceride levels of 400 mg/dL the optimal concentration is 6% and at triglyceride levels of 8%. Keywords:. Triglycerides, lipemic serum, polyethylene glycol 6000
Co-Authors Alvin Febryanto Ginting, Alvin Febryanto Aneke Korua, Aneke Audy Denny Wuntu Dewa Gede Katja Djoni Hatidja Edi Suryanto Elisa Putri Tarigan, Elisa Putri Erwin Sitorus Fitria Hasan Datu, Hasan Irmi Bangol Jein Damanis, Jein Jessy Paendong Julius Pontoh Kairupan, Sartika Stefany Kamagi, Lydia Priskila Lengkong, Vanda Liemey Iviane Lumempouw Manongko, Paricia Syaron Maureen Kumaunang Meiske S. Sangi Meiske Sientje Sangi, Meiske Sientje Momongan, Theo Olha Rantung, Olha Palente, Ivon Parinding, Yosep Rudol Runtu, Marini Tapa, Fitriyanti La Wiranto, Rezky Ramadhani Putri Yasir, Juwita Wita