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INDONESIA
CHEMISTRY PROGRESS
Published by Universitas Sam Ratulangi
ISSN : 19795920     EISSN : 27158365     DOI : -
Core Subject : Science,
Chemistry
Majalah Ilmiah Chemistry Progress merupakan media untuk menyebarkan informasi ilmiah dan sarana komunikasi bagi para ilmuan dan cendekiawan melalui tulisan-tulisan ilmiah. Majalah Ilmiah Chemistry Progress terbit dua nomor dalam satu tahun (Mei dan November) berisi kajian penelitian dalam lingkup ilmu kimia (organik, anorganik, analitik, biokimia, fisika, bahan alam, lingkungan, pangan, kelautan, pertambangan, farmasi dan komputasi). Jumlah halaman pervolume adalah 55-65 halaman.
Arjuna Subject : -
Articles 7 Documents
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Search results for , issue "Vol 4, No 1 (2011)" : 7 Documents clear
EFEK LAMA PERENDAMAN EKSTRAK KALAMANSI (Citrus microcarpa) TERHADAP AKTIVITAS ANTIOKSIDAN TEPUNG PISANG GOROHO (Musa spp.) Kiay, Nancy; Suryanto, Edi; Mamahit, Lexie
CHEMISTRY PROGRESS Vol 4, No 1 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.4.1.2011.26502

Abstract

ABSTRACTKiay et al., 2011. The effect calamansi (Citrus microcarpa) extract on antioxidant activity of goroho banana fluor(Musa spp.).Banana is local food commodity that used as sources of carbohydrate beside paddy. Fresh mature banana canbe produced as banana flour to prolong its lifetime and minimalize its nutrition degradation. Callamansi (Citrusmicrocarpa) contained antioxidant compound. Does callamansi extract improve antioxidant activity of gorohobanana flour. The aim of this research was to determine antioxidant activity of goroho banana flour whichimmersed with calamansi extract.This research using laboratory experiment methods to analyze total phenolic content, free radical scavengingactivity, total antioxidant and vitamins C of calamansi and goroho banana flour using spectrophotometer UV-vis.This research using complete random design (rancangan acak lengkap, RAL), thus obtained data wereanalyzed using statistic. Significant difference between groups were analyzed using ANOVA with p<0,05. Ifthere is significant difference between groups, data were analyzed using Duncan’s multiple range test (DMRT).The results showed that banana flour immersed with calamansi extract possess to total phenolic content 3,84mg/kg gallic acid, free radical scavenging activity 81,20%, total antioxidant 28,42 ppm and vitamins C 0,09mg/100 g sample (p>0,05) compared with vitamin C, citric acid and blank. Its caused by callamansi antioxidantdiffuse into banana flour. Banana flour immersed with vitamins C possess to total phenolic content 1,66 mg/kggallic acid, free radical scavenging activity 41,98%, total antioxidant 22,8 ppm and vitamins C 0,09 mg/100 gsample, Banana flour immersed with citric acid possess to total phenolic content 1,42 mg/kg gallic acid, freeradical scavenging activity 36,66%, total antioxidant 15,15 ppm and vitamins C 0,09 mg/100 g sample andblank possess to total phenolic content 1,49 mg/kg gallic acid, free radical scavenging activity 39,94%, totalantioxidant 16,63 ppm and vitamins C 0,09 mg/100 g sample. Antioxidant activity from calamansi extract andgoroho banana flour caused by it phenolics compound that act as antioxidant.As conclusions of this research, calamansi possess an antioxidant activity. Then goroho banana flour immersedwith calamansi extract possess high antioxidant activity. This research suggested that calamansi extract can beused to produce banana flour with antioxidant activity..Keywords : callamansi, goroho banana, flour, antioxidant
CRYSTALLIZATION TEMPERATURE OF NaA ZEOLITE PREPARED FROM SILICA GEL AND ALUMINUM HYDROXIDE Wuntu, Audy; Kamu, Vanda; Kumanaung, Maureen
CHEMISTRY PROGRESS Vol 4, No 1 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.4.1.2011.26498

Abstract

ABSTRACTWuntu, A. D. et al. 2011. Suhu kristalisasi zaolit NaA yang disintesis dari silica gel dan aluminium hidroksida.Pengaruh suhu dalam tahap kristalisasi zeolit NaA telah dikaji dalam penelitian ini. Sintesis zeolit NaAdikerjakan pada kondisi hidrotermal konvensional menggunakan silika gel dan aluminium hidroksida sebagaibahan dasar dan kristalisasi dikondisikan pada suhu 60 oC, 75 oC, 90 oC, 105 oC, dan 120 oC. Kristalisasi zeolitNaA selanjutnya dianalisis dengan teknik spektroskopi infra merah. Hasil yang diperoleh memperlihatkanbahwa pada suhu 60 oC belum terbentuk kristal zeolit yang ditunjukkan dengan tidak adanya pita serapan yangmenjadi karakteristik zeolit A pada spektra infra merah. Pita serapan khas zeolit A muncul pada spektra inframerah zeolit yang diperlakukan pada suhu kristalisasi 75 oC hingga 120 oC.Kata kunci : kristalisasi, suhu, zeolite NaA, silika gel
PRODUKSI DAN FRAKSINASI ASAP CAIR DARI LIMBAH TONGKOL JAGUNG UNTUK PENGHAMBATAN PEROKSIDASI LIPIDA IKAN LAYANG (Decapterus russelli) Mongan, Jemsi; Suryanto, Edi; Rumengan, Inneke
CHEMISTRY PROGRESS Vol 4, No 1 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.4.1.2011.26503

Abstract

ABSTRACTMongan et al., 2011. Production and fractionation of liquid smoke from corn cob to inhibit lipid peroxidation oflaying fish (Decapterus russelli).Corncob is a cellulose material and can be made to liquid smoke by pyrolysis. Liquid smoke from pyrolysis canbe purified using adsorbent. Chitin is an adsorbent produced by crustacea shell. Liquid smoke purified by chitincan act as antimicroba and antioxidant. Layang fish is very abundantly in Gorontalo Province, so preservativetechniques were needed to prevent lipids peroxidation in fish. The aims of this research was to determineantioxidative activity of liquid smoke from corncop to prevent lipids peroxidation on layang fish.This research using laboratory experiment methods to analyze total phenolic content, free radical scavengingactivity, total antioxidant and lipids peroxidation on layang fish by spectrophotometer UV-vis. This researchusing complete random design (rancangan acak lengkap, RAL), thus obtained data were analyzed usingstatistic. Significant difference between groups were analyzed using ANOVA with p<0,05. If there is significantdifference between groups, data were analyzed using Duncan’s multiple range test (DMRT).The results showed that liquid smoke can be produced using corncop by pyrolysis is 31,7 %. Fractioned liquidsmoke using chitin obtained 4 fractions were fraction I, II, III and IV. Liquid smoke and fractioned liquid smokecontain total phenolic content are 280, 273, 280, 286 and 301 mg/kg gallic acid, respectively. Free radicalscavenging activity from liquid smoke and fractioned liquid smoke are 87,39, 86,08, 89,29, 89,90 and 93,73%,respectively. Although, total antioxidant from liquid smoke and fractioned liquid smoke are 59, 35, 51,32, 51,57,52,74 and 53,58 ppm, respectively. Fraction IV of liquid smoke fractioned with chitin was used in antioxidativeactivity of laying fish test. Fraction IV with concentration 25% can inhibit lipid peroxidation on fresh layang fishby 19 mikromolar for two days. Although layang fish without liquid smoke shows high lipid peroxidation by 24,96mikromolar. Fraction IV with concentration 25% can inhibit lipid peroxidation on layang fish by 18,28 mikromolarfor two days. Antioxidative activity from liquid smoke caused by it phenolics compound that act as antioxidant.As conclusions of this research, liquid smoke can be produced from corncob and fractioned with chitin. Liquidsmoke contain phenolics and act as antioxidant. Liquid smoke can inhibit lipids peroxidation in layang fish. Thisresearch suggested that liquid smoke can be used to inhibit lipid peroxidation on layang fish..Keywords : liquid smoke, corn cob, peroxidation, layang fish
TOTAL ANTIOKSIDAN DARI BEBERAPA JENIS SAYURAN TINUTUAN YANG DITANAM DI DAERAH BERBEDA KETINGGIAN Momuat, Lidya; Fatimah, Feti; Wehantouw, Frenly; Mamondol, Oktavianus
CHEMISTRY PROGRESS Vol 4, No 1 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.4.1.2011.26499

Abstract

ABSTRACTMomuat et al., 2011. Total antioxidant of some Tinutuan vegetables planted in different altitude places.A research was done to to study the effect of altitude on total antioxidant some tinutuan vegetables. Totalantioxidant of some vegetables was evaluated using ferric reducing antioxidant plasma method. The resultsshow that vegetables treat by heating possessed high antioxidant activity. Total antioxidant of gedi, spinach,kangkung and kemangi from Tomohon were 0.02, 1.37, 0.06 and 0.08, respectively. Total antioxidant of gedi,spinach, kangkung and kemangi from Manado were 0.36, 1.84, 0.30 and 0.58, respectively. High totalantioxidant activity of vegetables from Manado caused by Manado land contain more minerals to support plantgrowth and metabolism.Keywords : altitude, vegetables, tinutuan, total antioxidant
PEMANFAATAN EKSTRAK KULIT BUAH PEPAYA (Carica Pepaya.L) PADA PRODUKSI VCO Kamu, Vanda; Sangi, Meiske
CHEMISTRY PROGRESS Vol 4, No 1 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.4.1.2011.26501

Abstract

ABSTRACTKamu, V. S, 2011. Utilization of pepaya rind extract in VCO production process.A research was done to determine optimum concentration of papaya rind extract in VCO (Virgin Coconut Oil)production process. Concentration of pepaya rind extracts were 10, 20 and 30% used in VCO productionprocess. VCO yield from the process were determine and purified with activated carbon and zeolite, thus storedfor 0, 1, 2, 3, and 4 weeks. Purified VCO were evaluated its moisture content and free fatty acid. Data wereanalyzed by ANOVA from two replication data by SPSS 15.0.The results show that optimum yield of VCO came from concentration of papaya rind extract 20% was 21,9 %.Purifying oil ((VCO) with adsorbent reduce moisture content and fre fatty acid content significantly, so oil quality(VCO) become better, and the best adsorbent is active carbon.Keywords : virgin coconut oil, papaya, moisture content, adsorbent
PROPOLIS SEBAGAI ALTERNATIF BAHAN ANTIKARIES GIGI Hasan, A. E. Zainal; Artika, I Made; K, Popi A; Lasmiyanti, Metty
CHEMISTRY PROGRESS Vol 4, No 1 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.4.1.2011.26504

Abstract

ABSTRACTZainal Hasan A. E. et al., 2011. Propolis as alternative additive anti-cariesPeriodontal disease included dental caries still the major problem in the world. Usually commercial tooth pastecontains fluoride which has an important role to prevent tooth from damage. Contain fluoride overdose causedfluorosis, bone damage and anemia. Therefore, the propolis was being tested as alternative additive anti cariesto prevent the growth of cariogenics bacteria (Streptococcus mutans). This research studied propolis activityantibacterial and the minimum inhibitory concentration (MIC) of propolis against S. mutans.Ethanolic extract of propolis (EEP) contained various bioactive compound such as flavonoid, tannine, alkaloid,triterpenoid and saponin based on phytochemistry analyses. The extract effectivities are 96.5% relative to thepropolis X, 41.04% relative to amphicillin 10 mg/ml and 240.57% relative to NaF 3000 ppm. The MIC of theextract is 3.13%. Therefore, propolis extract can be used asa additive anti caries element in tooth paste.Statistical analyses showed that 100% EEP, X propolis and amphicillin 10 mg/ml had the ability to decrease S.mutans colonyKeywords : propolis, anti-caries, ethanolic extract
PENGARUH LEMON KALAMANSI (Citrus microcarpa) TERHADAP KOMPOSISI KIMIA DAN FITOKIMIA ANTIOKSIDAN DARI TEPUNG PISANG GOROHO (Musa spp.) Suryanto, Edi; Momuat, Lidya; Taroreh, Mercy; Wehantouw, Frenly
CHEMISTRY PROGRESS Vol 4, No 1 (2011)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.4.1.2011.26500

Abstract

ABSTRACTSuryanto et al., 2011. Effect of callamansi citrus (Citrus microcarpa ) on chemical composition and antioxidantphytochemical of Goroho (Musa spp.) banana flour.The objective of this research was to study chemical composition and measured antioxidant activity of gorohobanana flour which immersed with callamansi. The goroho banana was soaked with water, callamansi andsodium methabisulfit for 60 minute. Furthermore, each flour were analyzed its phytochemical such as,proximate analysis, total phenolic content, flavonoid, condensed tannin, carotenoid, ascorbic acid, totalantioxidant using titration and spectrophotometer method. The results showed that callamansi addition of 1%was the best treatment for banana flour. The product had content of moisture, ash, fat, protein, fiber andcarbohydrate were 4.29 ± 0.01; 3.74 ± 0.02; 3.03 ± 2,04; 1.47 ± 0.57; 4.75 ± 0.57 and 85.70 ± 0.59,respectively. The banana flour soaked with callamansi for 60 minute had phenolic, flavonoid, condensed tannintotal content were 55.82 ± 0,01; 6.27 ± 0.08 and 36.50 ± 0.24 mg/kg, respectively. Whereas ascorbic acid andcarotenoid total content of goroho banana flour were 51.92 ± 3.73 and 6.36 ± 1.13mg /kg sample, respectively.Total antioxidant of banana flour extract soaked with callamansi shows high activity compared without soakedand soaked with sodium methabisulfit for 60 minute. The results showed that banana flour immersed withcalamansi extract and sodium metabisulfit possess different proximate composition (p<0.05). Banana immersedwith calamansi extract appears to increase phenolic, flavonoid, condensed tannin, ascorbic acid content as wellas the capacity antioxidant of banana four.Keywords : goroho banana, proximate, flour, callamansi, antioxidant phytochemical

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