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All Journal Edumaspul: Jurnal Pendidikan JOURNAL OF CHEMICAL NATURAL RESOURCES (JCNaR)
Nasution, Emma Zaidar
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Biochemistry, Genetics & Molecular Biology Chemistry Education Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Other

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Journal : JOURNAL OF CHEMICAL NATURAL RESOURCES (JCNaR)

 1 
Formulation and Production of Ethanol Extract Derived from Black Turmeric (Curcuma caesia Roxb) for use as an Antibacterial Hand Sanitizer Spray Nasution, Emma Zaidar; Harahap, Faisal Mahdi
Journal of Chemical Natural Resources Vol. 6 No. 2 (2024): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jcnar.v6i2.18113

Abstract

Formulation and production of an ethanol extract derived from black turmeric (Curcuma caesia roxb) for use as an antibacterial hand sanitizer spray were successfully performed. The method used is the maceration method with 96% ethanol solvent. Formulation of rimpang kunyit hitam (Curcuma caesia roxb) ethanol extract was formulated into four formulas: without extract, 10%, 8%, and 6% ethanol extract. The results showed that the ethanol extract of black turmeric rhizome with the phytochemical screening method contained flavonoids and alkaloids, which had antibacterial activity. Formulation of rimpang kunyit hitam ethanol extract in hand sanitizer spray with a concentration of 10% has a more significant inhibition zone compared to other concentrations, namely 9.9 mm in Escherichia coli and 9.8 mm in Staphylococcus aureus bacteria.
Enzymatization of Nila Fish (Oreochromis Niloticus) Protein Hydolysate by Combination of Bromelin and Pepsin Enzymes Nasution, Emma Zaidar; Nasution, Laila Marhamah
Journal of Chemical Natural Resources Vol. 6 No. 2 (2024): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jcnar.v6i2.18375

Abstract

Nile Tilapia (Oreochromis niloticus) is a freshwater fish with better nutritional content compared to other freshwater fish, making it suitable for use as a source for protein hydrolysate production. Protein hydrolysate is the result of the breakdown of protein into short-chain compounds through hydrolysis. This research aims to hydrolyze the minced Nile tilapia meat using a combination of bromelain and pepsin enzymes at a concentration of 5% and pH 7 conditions for 5-6 hours. The hydrolysis results using the combination of bromelain and pepsin enzymes (B100: P0) have a yield value of 12.68%, ash content of 2.94%, protein of 57.25%, water 2.65%, and fat 10.25% with a degree of hydrolysis of 61.46%. The hydrolysate has antibacterial properties against Staphylococcus aureus and Escherichia coli bacteria with inhibition zones of approximately 8.3 mm and 8.5 mm, respectively, at a concentration of 1 (mg/µL), contains 15 types of amino acids with the highest composition being lysine 5.12% and the highest non-essential amino acid being aspartic acid 5.75%.
Production of Glucose Syrup Derived from Cassava Peel Starch Using Amylase Enzyme from Green Bean Seed Sprout Extract (Phaseolus radiatus L.) Nasution, Emma Zaidar; Ginting, Sari Mutiara
Journal of Chemical Natural Resources Vol. 6 No. 1 (2024): Journal of Chemical Natural Resources
Publisher : Talenta Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jcnar.v6i1.16225

Abstract

The production of glucose syrup derived from cassava peels starch using amylase enzyme from green bean seed sprout extract (Phaseolus radiatus L.) has been carried out by isolating the enzyme from the green bean seed sprouts extract then purified by precipitation using ammonium sulphate with the saturation of 60% (w/v). Amylase enzyme activity was determined using the Nelson Somogyi method. The research results obtained the activity of the amylase enzyme in the deposition of 60% ammonium sulphate at 12.22 U/mL. Amylase enzyme was applied as a hydrolyzed starch from cassava peels with a weight ratio of raw material with water 10% (w / v) to produce glucose syrup with the addition of 0.25% enzyme; 0.5%; 0.75%; 1% (v / v). The glucose syrup obtained was then tested for viscosity, reducing sugars, water content, ash content, and organoleptics. The best glucose syrup analysis results from adding 1% amylase enzyme with a viscosity value of 238.71cP, water content of 12.45%, reduction sugar content of 33.81%, ash content of 0.49%, and dextrose equivalent value of 50.16%.
Co-Authors Amir Hamzah Siregar, Amir Hamzah Ginting, Sari Mutiara Harahap, Faisal Mahdi Nasution, Laila Marhamah Rahmadi, Azri Rini Hardiyanti