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Bimo Budi Santoso
Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Papua
Agriculture, Biological Sciences & Forestry Chemistry Mathematics Physics

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ISOLASI, IDENTIFIKASI DAN UJI AKTIVITAS ANTIBAKTERI MINYAK ATSIRI DARI KULIT KAYU AKWAY (Drimys arfakensis Gibbs) ASAL PEGUNUNGAN ARFAK PAPUA Hajjah Lita Chilviana Hajjah Lita Chilviana; Bimo Budi Santoso; Evelina Somar
Jurnal Natural Vol. 18 No. 2 (2022): Jurnal Natural
Publisher : FMIPA Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jn.v18i2.196

Abstract

ABSTRACT Isolation of essential oil by steam and water distillation method, identification by GC-MS and antibacterial activity test against essential oil of akway bark (D. arfakensis Gibbs) have been carried out. The results showed that the essential oil component of akway bark was composed of 142 compounds, which were dominated by 10 components. The ten suspected components are: 4,5-dimethyl-1-heksen (4,15%); 4-methyl-1-ol-3-penten (3,93%); 1,4-benzodioksan-2,3-diyldiacetate (3,59%); (E) 2,6-dimethyl-1,6-diol-2,7-octadene (3,32%); 1[5(1-Hidroxyethylidene)-1,3-cyclopentadien-1-yl]-ethanone; (3,28); 2-(2,5-hexadiynyloxy)tetrahydro-2H-pyran (3,08%); 3,7-dimethyl-1,6-octadiene (3,03%); 2-methyl-2-ol-4-penten (2,52%); 3-methyl-1-ol-4-penten (2,51%); 4,8-dimethyl-4-ol-1,7-nonadien (1,85%). Testing the antibacterial activity of Akway bark (D. arfakensis Gibbs) using the well diffusion method against four test bacteria, namely B. subtilis, E. coli, S. aureus, and S. typhi, showed that Akway essential oil (D. arfakensis Gibbs) had Inhibition with strong to very strong category. The inhibition of essential oils against the test bacteria B. subtilis, E. coli, S. aureus, and S. typhi, each had inhibition zones of 25 mm, 16.5 mm, 34 mm, and 22 mm. Keywords: D. arfakensis Gibbs., B. Subtilis, E. Coli, S. aureus, S. typhi and essential oil composition.
Kualitas Minyak Bekas Penggorengan Jajanan Berdasarkan Kadar Asam Lemak Bebas Di Kelurahan Amban Kecamatan Manokwari Barat Charlota Angelina Kapitarauw; Bimo Budi Santoso; Darma Santi Darma Santi
Jurnal Natural Vol. 19 No. 2 (2023): Jurnal Natural
Publisher : FMIPA Universitas Papua

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30862/jn.v19i2.244

Abstract

Analysis of the quality of used frying oil for snacks in the Amban Village, Manokwari Regency has been carried out. Parameters tested were color, water content, free fatty acids and acid number. The results of the analysis of the five samples from the five frying places showed varied results. In plain view the colors of the five samples still met the quality standard, except for sample A. Of the five samples analyzed, the water content of all samples still met the SNI-01-3741-2002 quality standard, which is still below 0.1% (w/b). The acid number content test of the five samples ranged from 0.36 to 1.135 mg KOH/g. Of the five samples tested, two samples exceeded the quality standard requirement 1, namely samples A and D, each with an acid number of 1.005 and 1.135. The free fatty acid content of the five tested samples ranged from 1.67 to 5.67%. There were two samples that exceeded the quality standard (SNI-01-3741-2002), namely samples A and D with acid content of 5.04% and 5.67%, respectively. The test results show that the quality of used frying oil still has 3 samples that meet the quality standards, namely samples B, C and E and 2 samples that do not meet the required quality standards, namely A and D.
Co-Authors Charlota Angelina Kapitarauw Darma Santi Darma Santi Evelina Somar Hajjah Lita Chilviana Hajjah Lita Chilviana