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All Journal Jurnal Veteriner SAINSMAT bionature Jurnal Dedikasi Proceeding Biology Education Conference Seminar Nasional Pengabdian Kepada Masyarakat SAINSMAT: Jurnal Ilmiah Ilmu Pengetahuan Alam Indonesian Journal of Fundamental Sciences Seminar Nasional Hasil Penelitian LP2M UNM
Hartati, Hartati
Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Negeri Makassar
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Characterization and Identification of Chemical Fungtional Groups in Oyster Mushroom (Pleurotus Ostreatus) Broth with edded Vegetables and Spices Siti Maulyda Ayu MZ; Halifah Pagarra; Irma Suryani Idris; Oslan Jumadi; Hartati Hartati
bionature Vol 24, No 1 (2023): April
Publisher : Fakultas MIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/bionature.v24i1.44964

Abstract

Adding the nutritional content of broth powder without destroying the distinctive taste of the broth can be done using pure mushroom extract and additional vegetables and spices. This study aims to determine the organoleptic characteristics and identify the chemical functional groups of glutamic acid in the best samples of oyster mushroom broth powder added with vegetables and spices. The results of the organoleptic test were tabulated in a table and then analyzed using a descriptive test. The organoleptic characteristics of the best color parameters were in treatment B1 which had a pale white color . The best treatment of aroma, texture, and taste parameters were found in the B2 treatment with a characteristic aroma of typical broth, fine powder texture, and has a distinctive taste of broth. The identification of the functional groups of secondary metabolites using the Fourier Transform Infrared (FTIR) instrumentation. Identification results with FTIR showed absorption at wave number (cm-1): 3419.74, 2934.62, 1639.56, 1409.70, 1055.55. There is N-H, O-H, C-H, C=O carbonyl group and carboxylic C-O, which identify the presence of amide compound, phenol acid, alkane, aldehydes, amid I and carboxylic acid, which are known as glutamic acid in this sample. Keywords: Organoleptic, Functional Groups Identification, Oyster Mushroom Broth Powder Why only B1 that you mentioned in color parameters?
Uji Aktivitas Antimikroba Ekstrak Daun Crescentia cujete L terhadap Staphylococcus aureus, Escherichia coli dan Candida albicans Hartati Hartati; Irma Suryani; Suriati Eka Putri; Mutahharah Hasyim
Seminar Nasional LP2M UNM 2017
Publisher : Seminar Nasional LP2M UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (280.072 KB)

Abstract

Penelitian ini bertujuan untuk menguji aktivitas antimikroba ekstrak daun Crescentia cujete L terhadap Staphylococcua aureus, Escherichia coli dan Candida albicans. Metode maserasi telah digunakan untuk mengekstrak daun C.cujete L dengan menggunakan dua pelarut yaitu etanol 70% dan etil asetat. Hasil ekstrak selanjutnya dilakukan uji aktivitas antimikroba. Hasil ekstrak etanol daun C. cujete L diperoleh rendemen yang lebih yaitu 28,5% dibandingkan dengan ekstrak etil asetat 4,4%. Ekstrak daun C.cujete L memiliki aktivitas antimikroba karena dapat menghambat pertumbuhan S.aureus, E.coli dan C.albicans pada konsentrasi 10%. Kata kunci: Antimikroba, Crescentia cujete L, Staphylococcus aureus, Escherichia coli, Candida albicans
Co-Authors A. Irma Suryani A. Mu’nisa Abd Muis Ainun Chamila Alimuddin Ali Andi Asmawati Azis Andi Mifta Farid Darminto Darminto Fajar Harianto Fariani Madukubah Halifah Pagarra Halifah Paggarra Herlina Rante Idris, Irma Suryani Irma Suryani Iwan Dini Muhammad Junda Muhiddin Palennari Mutahharah Hasyim, Mutahharah Nani Kurnia Oslan Jumadi Pagarra, Halifah Sahribulan Sahribulan Siti Maulyda Ayu MZ Suriati Eka Putri Syamsiah, Syamsiah Taiyeb A. Mushawwir Yasser Abd. Djawad