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All Journal Natural Science: Journal of Science and Technology KOVALEN: Jurnal Riset Kimia
Nurakhirawati Nurakhirawati
Physical Chemistry, Chemistry Department, Tadulako University
Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT

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RETENSI FENOLAT BUBUR INSTAN FUNGSIONAL SELAMA PENYIMPANAN PADA SUHU RUANG Nurakhirawati Nurakhirawati; Nurhaeni Nurhaeni; Irpan Irpan
KOVALEN: Jurnal Riset Kimia Vol. 2 No. 2 (2016)
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

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Abstract

Fenolat retention of porridge instant functional for storage at room temperature. Has been done this study aims to determine the retention of instant porridge phenolics during storage as well as to determine the shelf life of instant porridge at room temperature. Estimation of shelf life or expiration period using the model of reaction kinetics. The treatment phase of the study include purple sweet potato flour manufacture, processing, instant porridge, instant porridge and storage at room temperature. Analysis of phenolics in instant porridge be done every 7 days for 56 days using UV-Vis spectrophotometry at a wavelength of 765 nm. The data obtained is used to determine the shelf life of instant porridge. The results obtained show the retention levels of phenolics on day 0 was 100% and at day 56 was 27.911% and the expiration of a functional instant porridge is 55 daysKeywords: Phenols, functional porridge, Fenolat Retention, Shelf Life, reaction kinetics model
PEMANFAATAN GETAH BIDURI DALAM PRODUKSI ALBUMIN IKAN GABUS (Ophiocephalus striatus) Ita Mustrini; Mappiratu Mappiratu; Nurakhirawati Nurakhirawati
KOVALEN: Jurnal Riset Kimia Vol. 2 No. 3 (2016)
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

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The Research about utilization of sap Biduri in the production of albumin fish cork (Ophiocephalus striatus). Has been done This research  purposes to determine the ratio of sap Biduri to extract cork fish that produce the protein albumin with the highest yield and optimum heating time which produces the highest yield of the protein albumin. The study used a completely randomized design (CRD), which consists of the influence of the ratio of sap Biduri to extract protein and the effect of heating time Biduri to extract latex mixture. Each treatment is done twice to obtain 22 units of the experiment. The highest protein yield was obtained at a ratio of sap Biduri 3,0 : 30 and the heating time of 60 minutes at 53,43 %. The purity of the highest degree obtained at the optimum 50 minutes warm up period of 35.50 %.Keywords : Fish Cork, Biduri Protease enzyme, Protein yield of albumin, Albumin purity degree
SINTESIS O-KARBOKSIMETIL KITOSAN PADA BERBAGAI KONSENTRASI NaOH DAN SUHU REAKSI SERTA APLIKASINYA SEBAGAI ANTIBAKTERI Jaya Hardi; Nurakhirawati Nurakhirawati; Ahmad Ridhay; Musdalifah Musdalifah
KOVALEN: Jurnal Riset Kimia Vol. 3 No. 1 (2017): Edisi April
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

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The research about the influence of NaOH concentrations and reaction temperature to O-Carboxymethyl Chitosan (O-CMC) synthesis and it is antibacterial application was done. This research intent on detect NaOH concentration and reaction temperature that resulting of O-CMC with highest of yield, solubility, and substitution degrees, and also to find out FTIR spectrum and antibacterial activity of O-CMC. The produce of O-CMC was done by using a Completely Randomized Design (CRD) with the variation of NaOH concentration of 20%, 30%, 40%, 50%, and 60%, and also reaction temperature of 20, 30, and 40oC. The result was showed that on the NaOH concentration of 60% (w/v) and temperature of 30oC was resulted highest of yield, solubility, and substitution degrees of 41.5%, 31 g/L, and 0.67, respectively. FTIR spectrum was showed that bending vibration of primary amine (-NH2) give two bands for O-CMC. The broadest inhibition area of O-CMC (1.43 cm) was showed on Salmonella sp.Keywords: chitosan, O-CMC, substitution degree, antibacterial
PENENTUAN WAKTU PARUH ENZIM AMILASE AMOBIL DARI KECAMBAH KACANG HIJAU (Phaseolus aureus) PADA PRODUKSI GLUKOSA DARI MALTODEKSTRIN Nur'ain Turah; Syaiful Bahri; Nurakhirawati Nurakhirawati
KOVALEN: Jurnal Riset Kimia Vol. 3 No. 2 (2017): Edisi Agustus
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

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Abstract

Telah dilakukan penelitian tentang penentuan waktu paruh enzim amobil dari kecambah kacang hijau (Phaseolus aureus) untuk produksi glukosa dari maltodekstrin. Penelitian ini bertujuan untuk mengetahui rasio kecambah kacang hijau : air terbaik untuk proses isolasi enzim amilase, dan konsentrasi terbaik alginat untuk proses amobilisasi serta menentukan waktu paruh enzim amobil dalam menghidrolisis maltodekstrin menjadi glukosa. Penelitian dirancang menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas 2 faktor yaitu rasio kecambah kacang hijau : air terdiri atas 5 taraf (1:1, 2:1, 3:1, 4:1, dan 5:1 (b/v)) dan konsentrasi alginat terdiri dari 5 taraf  (2%, 2,5%, 3%, 3,5%, dan 4%) yang masing-masing dilakukan secara duplo. Parameter yang diamati adalah kadar glukosa. Hasil penelitian menunjukkan rasio kecambah kacang hijau : air terbaik untuk produksi amilase kasar yang digunakan dalam produksi glukosa dari maltodekstrin adalah 3:1 (b/v) dengan kadar glukosa 3966,52 mg/L, konsentrasi alginat terbaik yang digunakan sebagai bahan pengamobil amilase kasar untuk produksi glukosa dari maltodekstrin adalah konsentrasi 3% dengan kadar glukosa 4686,54 mg/L, dan waktu paruh enzim amobil yang diperoleh adalah 444,34 menit.Kata Kunci : kecambah kacang hijau, alginat, amilase, maltodekstrin, glukosa.
KARAKTERISASI PIGMEN HASIL EKSTRAKSI AIR-ETANOL DARI BUAH SENGGANI (Melastoma malabathricum) Debi Christa Ondagau; Ahmad Ridhay; Nurakhirawati Nurakhirawati
KOVALEN: Jurnal Riset Kimia Vol. 4 No. 3 (2018): Edisi Desember
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (479.531 KB) | DOI: 10.22487/kovalen.2018.v4.i3.11848

Abstract

Telah dilakukan penelitian tentang Karakterisasi Pigmen Hasil Ekstraksi Air-Etanol Dari Buah Senggani (Melastoma malabathricum). Penelitian ini diawali dengan melakukan ekstraksi buah senggani secara maserasi menggunakan enam perbandingan kombinasi volume pelarut air:etanol yaitu 0:100; 5:95; 10:90; 15:85; 20:80 dan 25:75. Rendemen terbaik dari ekstraksi buah senggani didapatkan dari perbandingan pelarut 0:100 yaitu 4,7 %. Kemudian Ekstrak dianalisis dengan spektrofotometer UV-Vis, FTIR dan uji golongan senyawa. Spektrum UV-Vis ekstrak buah senggani dihasilkan pada panjang gelombang 540 nm dan interpretasi FTIR menunjukkan bahwa ekstrak mengandung gugus fungsi seperti O-H alkohol, C-O-C eter, C=C aromatik, C-H aromatik.  Hasil uji golongan menunjukkan ekstrak mengandung senyawa flavonoid jenis antosianin.Kata kunci : Buah senggani, ekstraksi,  antosianin
Co-Authors Ahmad Ridhay Debi Christa Ondagau Fitri Fitri Harianthy Aneke Herlin Alfiany Irpan Irpan Ita Mustrini Jaya Hardi Laksono Trisnantoro Mappiratu Mappiratu Mappiratu Mappiratu Mardalena Kenyamu Mudinillah, Adam Musafira Musafira Musdalifah Musdalifah Nur Afni I. Hanapi, Nur Afni I. Nur'ain Turah Nurhaeni Nurhaeni Nurul Bima Khasanah Siti Helmyati Syaiful Bahri Tri Rahayu Tiaradewi Tri Rahayu Tiaradewi, Tri Rahayu Tiaradewi Ulfia Ismail Tahandugang, Ulfia Ismail Ummi Rahayu, Ummi