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All Journal METANA BERKALA SAINSTEK Chemistry Indonesian Journal of Chemical Research JKPK (Jurnal Kimia dan Pendidikan Kimia)
Chairunnas, Armadi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Engineering Environmental Science Mathematics Physics

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The Effect of Acidity Level (pH) and Palm Sugar Sucrose Levels on the Quality of Brown Sugar Dali, Nasriadi; Chairunnas, Armadi; Amalia, Hilda Ayu Melvi; Puspitasari, Sri Ayu Andini
METANA Vol 20, No 1 (2024): Juni 2024
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/metana.v20i1.57772

Abstract

Research on the effect of acidity level (pH) and sucrose levels of palm sugar has been successfully carried out. This study aims to determine the effect of acidity level (pH) and sucrose levels of palm sugar on the quality of brown sugar produced. The level of acidity (pH) of palm sugar is set at pH (3, 4, 5, 6, and 7). The quality of brown sugar is divided into three categories, namely quality 1 (high), 2 (moderate), and 3 (low). The sucrose content of palm sugar at pH (3 – 7) was determined by the Luff Schoorl method. The quality of brown sugar was determined organoleptically. The results of determining the sucrose content of palm sugar by Luff Schoorl method at pH (3, 4, 5, 6, and 7) were respectively (11.30, 12.25, 14.17, 15.10 and 16.42%). The results of organoleptic determination of brown sugar quality showed that: (1) palm sugar with sucrose content of 11.30% (pH 3) and 12.25% (pH 4) produced low quality brown sugar; (2) palm sugar with sucrose content of 14.17% (pH 5) and 15.10% (pH 6) produced medium quality brown sugar; (3) palm sugar with a sucrose content of 16.42% (pH 7) produces high quality brown sugar. So, the level of acidity (pH) and sucrose levels of palm sugar affect the quality of brown sugar. The lower the pH and sucrose content of palm sugar, the lower the quality of the brown sugar produced. Conversely, the higher the pH and sucrose content of palm sugar, the higher the quality of the brown sugar produced. Therefore, the quality of palm sugar needs to be maintained so that the pH and sucrose content do not decrease so that the brown sugar produced is of high quality. The results of testing the quality of brown sugar based on SNI-01-3743-1995 show that brown sugar produced from palm sugar at pH 5 – 7 meets SNI requirements. Meanwhile, brown sugar produced from palm sugar at pH 3 and 4 does not meet SNI requirements.
Extraction of The Chemical Components of Dengen Leaves (Dillenia serrata Thunb) by MAE Method and Activity Test as Antioxidant and Toxicity Wela, Nasriadi Dali; Dali, Seniwati; Chairunnas, Armadi; Amalia, Hilda Ayu Melvi; Puspitasari, Sri Ayu Andini
Indonesian Journal of Chemical Research Vol 10 No 2 (2022): Edition for September 2022
Publisher : Jurusan Kimia, Fakultas Sains dan Teknologi, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598//ijcr.2022.10-wel

Abstract

Research on the extraction of chemical components of Dengen (Dillenia serrata Thumb) leaves using the MAE (microwave-assisted extraction) method and activity as an antioxidant and toxicity test has been carried out. This study aimed to extract the chemical components of Dengen leaves using the MAE method and to test the antioxidant activity and toxicity of the ethanol extract of Dengen leaves. The chemical components of Dengen leaves were extracted by the MAE method and obtained ethanol extract with a yield of 47%. Dengen leaves ethanol extract was partitioned with n-hexane and ethanol as solvents and obtained yields of 5% (n-hexane) and 65% (ethanol). The chemical components of Dengen leave ethanol extract were identified by phytochemical screening. The results of phytochemical screening showed the presence of secondary metabolites of alkaloids, flavonoids, saponins, polyphenols, terpenoids, and steroids. The antioxidant activity test of the ethanol extract of Dengen leaves was carried out using the DPPH (2,2-diphenyl-1-picrihydrazil) method and obtained the value of IC50 = 100,363 ppm (strong antioxidant). A toxicity test of the ethanol extract of Dengen leaves was carried out using the BSLT (Brine Shrimp Lethality Test) method and obtained the value of LC50 = 18.3443 ppm (very toxic).
Ants Density of Odontomachus sp. and Its Ecological Role in Kendari City Green Open Space Melvi Amalia, Hilda Ayu; Chairunnas, Armadi
BERKALA SAINSTEK Vol 11 No 4 (2023)
Publisher : Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bst.v11i4.42681

Abstract

The degradation of environmental quality has become a global problem today. One way to address this is by providing green open spaces that help maintain environmental quality. Kendari city has a number of green open spaces (RTH) including, RTH in Baruga sub-district, Kendari mayor's office area and in Nanga-nanga botanical garden of Kendari city. This study aims to determine the density and ecological role of ants (Odontomachus sp.) in green open spaces in Kendari city. The method used in this study was hand sorting using ring samples with a diameter of 20 cm and a height of 15 cm in a plot measuring 25 m x 25 m consisting of 25 sampling points with a distance of 5 m per point. Data analysis was carried out by calculating the density at each research location, namely Baruga green space, mayor's park and Nanga-nanga botanical garden. The results showed that the highest density of ants (Odontomachus sp.) was found in the mayor's park with 16 ind/m2. The ecological role of ants (Odontomachus sp.) in Kendari city green open space is an important role in bioturbation and natural predators of soil fauna such as termites and earthworms.
Biosynthesis of Methyl Esters from Used Cooking Oil (UCO) using Lipase Enzyme from Aspergillus oryzae on Moldy Copra Dali, Nasriadi; Dali, Seniwati; Chairunnas, Armadi; Amalia, Hilda Ayu Melvi; Puspitasari, Ayu Andini
JKPK (Jurnal Kimia dan Pendidikan Kimia) Vol 8, No 2 (2023): JKPK (Jurnal Kimia dan Pendidikan Kimia)
Publisher : Program Studi Pendidikan Kimia FKIP Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkpk.v8i2.67818

Abstract

The successful production of methyl esters from used cooking oil (UCO) using lipase enzymes from Aspergillus oryzae on moldy copra has been achieved. This method offers an eco-friendly substitute for crude palm oil (CPO) in generating methyl esters or biodiesel, contributing to waste reduction, economic benefits, and lowered greenhouse gas emissions for sustainable development. This study aimed to synthesize methyl esters from UCO using the Aspergillus oryzae lipase enzyme sourced from moldy copra. The enzyme was purified through ammonium sulfate fractionation and gel filtration column chromatography. Electrophoresis validated its purity, and activity was assessed through the Erdmann and Lowry method. Methyl ester synthesis involved transesterification with a UCO (1 mol): methanol (9 mol): lipase enzyme (15% v/v) ratio. The enzyme displayed notable characteristics, including 43.76 units/mg protein activity, a 41.7 kDa molecular weight, optimum pH of 8.2, temperature preference of 35°C, Km of 0.046, and a 1.926 µmol/minute Vmax. This enzyme efficiently catalyzed UCO (triolein) into methyl ester (methyl oleate), yielding 75.65%. Characterization using Fourier Transform Infrared (FTIR) revealed specific functional groups like –OH carboxylic acid, C=C alkenes, C=O esters, methyl (CH3-), and methylene (-CH2-). Gas Chromatography-Mass Spectrometry (GC-MS) analysis identified prominent compounds: methyl palmitate (12.53%), methyl vacsenate (16.44%), and, notably, methyl oleate (41.08%). This underscores the potential of Aspergillus oryzae lipase as an effective biocatalyst for UCO transesterification, yielding valuable methyl esters or biodiesel.
Co-Authors Amalia, Hilda Ayu Melvi Melvi Amalia, Hilda Ayu Nasriadi Dali Puspitasari, Ayu Andini Puspitasari, Sri Ayu Andini Seniwati Dali