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All Journal PROSIDING SEMINAR KIMIA
Arif Nur Sho’im
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Chemistry

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UJI FITOKIMIA DAN TOKSISITAS EKSTRAK ETANOL DAUN KAJAJAHI (Leucosyke capitellata (poir) Wedd.) Nur Laila Zulfah Sari; Arif Nur Sho’im; Amanda Salwa Nur Azizah; Habel Ta’dung; Siti Nur Hadijah; Erwin
PROSIDING SEMINAR KIMIA Vol 4 No 1 (2025): Prosiding SNK 2025
Publisher : Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman

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Abstract

Kajajahi Leaves (Leucosyke Capitellata (poir) Wedd.) or also called Kandih Uso which has benefits such as slowing attachment, aggregation and platelet secretion. Therefore, this study was carried out aimed at finding out the secondary metabolites of the Kajajahi leaf knowing and the toxicity of the Kajajahi leaf ethanol extract using the Brine Shrimp Lethality Test (BSLT) method. This extract is made by maceration using ethanol solvents for 7 days. Phytochemical tests are carried out to determine the secondary metabolites contained. Phytochemical content includes flavanoid, steroid, phenolic, saponin and quinone. The toxicity test was carried out using Artemia Salina L. shrimp larvae which was 48 hours old. The results of the extract toxicity are identified by the persentation of the death of the shrimp larvae using the LC50. This study shows the metabolites of secondary metabolites Ethanol extract Kajajahi leaf including flavanoid, steroid, phenolic, saponin and quinons and to be toxic with LC50 values of 0.0000166 ppm. Keywords: Brine Shrimp Lethality Test (BSLT), Kajajahi Leaves, Leucosyke Capitellata, Phytochemical Test, Toxicity
MINI REVIEW: PEMANFAATAN GLUKOMANAN UMBI PORANG SEBAGAI EDIBLE PACKAGING DENGAN PENAMBAHAN EKSTRAK TANAMAN SEBAGAI BIOINDIKATOR MASA SIMPAN BAHAN PANGAN Arif Nur Sho’im; Subur P. Pasaribu; Aman Sentosa Panggabean
PROSIDING SEMINAR KIMIA Vol 4 No 2 (2025): Prosiding SNKT 2025
Publisher : Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman

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Edible packaging based on biopolymers offers an innovative solution to the problem of conventional plastic packaging waste that is difficult to degrade. Glucomannan from porang tuber (Amorphophallus muelleri Blume) is a natural biopolymer with great potential as a material for making edible packaging because it is biodegradable, safe, has good mechanical properties, and is sustainable. Glucomannan-based films can maintain the quality and extend the shelf life of food products. Further development is carried out through the integration of plant extracts containing anthocyanins as smart indicators to detect the freshness of food materials. Anthocyanins have high sensitivity to pH changes, allowing color changes in the packaging as the food quality degrades due to microbial activity. Thus, the combination of glucomannan and anthocyanins can produce smart edible packaging that is not only environmentally friendly but also capable of providing real-time visual information on the freshness of food products. Keywords: Edible packaging, glucomannan, konjac, anthocyanin, pH indicator.
Co-Authors Aman Sentosa Panggabean Amanda Salwa Nur Azizah Erwin Habel Ta’dung Nur Laila Zulfah Sari Siti Nur Hadijah Subur P Pasaribu