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All Journal Jurnal Dinamika Pengabdian (JDP) Indonesia Chimica Acta Chemistry Indonesian Journal of Chemical Research Jurnal Pengabdian Masyarakat Borneo
Abdur Rahman Arif, Abdur Rahman
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Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Environmental Science Social Sciences Other

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In Vitro and In Silico Assessment of Methanol Extract from Moringa oleifera Seeds as α-Amylase Inhibitor Natsir, Hasnah; A Arfah, Rugaiyah; Arif, Abdur Rahman; Nadir, Muhammad; Anita, Anita; Sartika, Sartika; Rahmi, Nur; Karimah, Aulia
Indonesian Journal of Chemical Research Vol 12 No 2 (2024): Edition for September 2024
Publisher : Jurusan Kimia, Fakultas Sains dan Teknologi, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ijcr.2024.12-has

Abstract

Diabetes mellitus (DM) is a metabolic disorder characterized by hyperglycemia, posing a global health threat. Current diabetes treatments often rely on synthetic drugs with side effects, prompting the search for safer natural alternatives. This study investigated the secondary metabolic compounds in methanol extract from M. oleifera seeds and evaluated their antidiabetic activity. The α-amylase enzyme was analyzed to determine optimal incubation time, pH, and temperature. The antidiabetic activity was assessed via α-amylase inhibition using in vitro and in silico methods. Phytochemical screening revealed the presence of flavonoids, alkaloids, and tannins in the extract. Optimal enzyme conditions were 30 minutes of incubation, pH 6.9, and 25 °C. The extract showed the highest activity at 15% concentration with 67.94% inhibition and an IC50 of 15.38%, compared to acarbose with 41.76% inhibition and an IC50 of 17.89%. In silico analysis indicated that 9-octadecanoic acid (Z) methyl ester had a lower inhibition constant and binding energy (2.67 mM and -3.51 kcal/mol) than acarbose (15.72 mM and -2.46 kcal/mol), suggesting a higher enzyme affinity. These findings suggest that M. oleifera seeds contain compounds with potential as antidiabetic agents.
Synthesis of Gold (Au) Nanoparticles by using Bioreductor of Cocoa (Theobroma cacao L.) Rind Extract and It's Antibacterial Activity Test Sabir, Fabriani; Arif, Abdur Rahman; Kasim, Syahruddin
Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) Volume 17, No 2: December 2024
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70561/ica.v17i2.33204

Abstract

Research on the Synthesis of Gold (Au) Nanoparticles by using Bioreductor of Cocoa (Theobroma cacao L.) Rind Extract and Its Antibacterial Activity Test has been done. This Green Synthesis method uses methanol as a solvent to extract organic compounds in the cocoa rind that function as bioreductants. The results of the synthesis were continued by testing its activity as an antibacterial. The form of gold nanoparticles can be confirmed after 30 minutes of stirring. The characterization of gold nanoparticles was carried out using a UV-Vis spectrophotometer, Fourier Transform Infrared (FTIR), X-Ray Diffraction (XRD), and Scanning Electron Microscopy-Energy Dispersive X-Ray (SEM-EDX). Based on the analysis of UV-Vis spectrophotometer, the maximum wavelength was at 553 nm with an absorbance value of 0.164. The FTIR results indicate the presence of a hydroxyl group that acts as a metal ion reducing agent so that it is not charged, while the results of the XRD analysis confirm that the gold nanoparticle crystals are Face Centered Cubic (FCC) and based on the Scherrer approach the particle size distribution has an average diameter of 6.303 nm. The SEM-EDX results showed that the gold nanoparticles had a spherical shape and were located in the M electron shell. The gold nanoparticles had an inhibitory zone of 8.9 mm in Pseudomonas aeruginosa and 7.6 mm in Bacillus subtilis bacteria.
PELATIHAN PENGOLAHAN AIR KELAPA MENJADI KECAP DI DESA MATTIRODECENG, KECAMATAN TIROANG, KABUPATEN PINRANG Natsir, Hasnah; Arif, Abdur Rahman; Arfah, Rugaiyah A; Zakir, Muhammad; St Fauziah, St Fauziah; Budi, Prastawa
Jurnal Dinamika Pengabdian Vol. 6 No. 1 (2020): JURNAL DINAMIKA PENGABDIAN VOL. 6 NO. 1 OKTOBER 2020
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v6i1.10009

Abstract

Mattirodeceng is a village located in Pinrang Regency, which has considerable natural resource potential in coconut production. But the utilization of coconut plants, especially the water of coconut, is still low. Coconut water only used for consumption purposes at certain times. The purpose of this activity is to provide training on the benefits and ways of processing coconut water into soy sauce for PKK groups in the Mattirodeceng village. The method used in this activity consisted of the pre-activity stage, which included a survey of the location and trial making of soy sauce made from coconut water. The implementation of activities carried out by counseling methods and training on the benefits and ways of processing coconut water into soy sauce. The result of the application of this activity was an increase in participants' knowledge about coconut water, namely its nutritional content, and its processed products in the form of soy sauce. The Organoleptic test showed the level of panelists' preference for taste, flavour, texture, and color showed good results, where all panelists liked the coconut water soy sauce products   Keywords: Coconut water, soy sauce, organoleptic Mattirodeceng Village.   ABSTRAK Mattirodeceng merupakan salah satu desa yang terletak di Kabupaten Pinrang yang memiliki potensi sumber daya alam yang cukup besar dalam produksi kelapa. Namun pemanfaatan tanaman kelapa, terutama air kelapa masih rendah. Air kelapa hanya digunakan untuk keperluan konsumsi pada saat-saat tertentu. Tujuan dari kegiatan ini yaitu untuk memberikan pelatihan manfaat dan cara pengolahan air kelapa menjadi kecap kepada kelompok PKK di desa mattirodeceng. Metode yang digunakan dalam kegiatan ini terdiri dari tahap pra kegiatan yang meliputi survei lokasi dan uji coba pembuatan kecap air kelapa. Tahap pelaksanaan kegiatan dengan metode penyuluhan dan pelatihan tentang manfaat serta cara pengolahan air kelapa menjadi kecap. Hasil dari pelaksanaan kegiatan ini adalah meningkatnya pengetahuan peserta tentang air kelapa, yaitu kandungan gizinya, dan produk olahannya berupa kecap. Hasil uji organoleptik menunjukkan tingkat kesukaan panelis terhadap rasa, aroma, tekstur dan warna menunjukkan hasil yang baik, dimana seluruh panelis menyukai produk kecap air kelapa.   Kata kunci: Air kelapa, kecap, organoleptik, Desa Mattirodeceng.
Pemberdayaan Masyarakat Melalui Pelatihan Pengolahan Air Kelapa Menjadi Nata De Coco Terfortifikasi Kitosan di Kelurahan Tiroang, Kabupaten Pinrang, Sulawesi Selatan Natsir, Hasnah; Arif, Abdur Rahman; Arfah, Rugaiyah A; Budi, Prastawa; Zakir, Muhammad; Karim, Abdul; Fauziah, St; Mardianti, Riska; Nadir, Muhammad
Jurnal Pengabdian Masyarakat Borneo Vol 8, No 3 (2024)
Publisher : Universitas Borneo Tarakan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35334/jpmb.v8i3.3485

Abstract

Coconut, particularly coconut water, serves many purposes in people's lives. Coconut water is generally consumed with the young fruit, but old coconut water is frequently discarded into the environment. Therefore, integrating coconut water into a product has a high economic value. The aims of this community service is to process coconut water into nata de coco by empowering the community through training for PKK members. This program's methodology included partner problem analysis and the available problem-solving strategy, which consists of counselling, training, and collecting data. The implementation of this activity resulted in numerous benefits, particularly increased public understanding of the role of coconut water in daily life, such as its nutritional value, processed products such as nata de coco, and other advantages. Based on the data collected, it is known that all participants have differing levels of knowledge about nata de coco products, namely 10% of participants know very well, 30% of participants know, and 12% of participants know little. However, 58% of participants were totally ignorant that coconut water is the starting material in nata de coco. Following the training, all participants understood that coconut water was the raw material in nata de coco. On the other hands, 75% of the participants were very understanding, 20% were quite understanding, and only 5% had a basic understanding of how to make nata de coco. These findings indicate that the solution of the activities carried out is extremely effective in increasing the participants' understanding and interest in making nata de coco, which can encourage the creation of "home industry" based jobs in the community, particularly in Tiroang Village. 
Co-Authors A Arfah, Rugaiyah Abdul Karim Anita Anita Arfah, Rugaiyah A Fauziah, St Hasnah Natsir Karimah, Aulia Mardianti, Riska Muhammad Nadir Muhammad Zakir Prastawa Budi Sabir, Fabriani Sartika Sartika Solly Aryza St Fauziah, St Fauziah Syahruddin Kasim