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ALKIMIA : Jurnal Ilmu Kimia dan Terapan
Published by Universitas Islam Negeri Raden Fatah Palembang
ISSN : 25809873     EISSN : 25809881     DOI : -
Core Subject : Science, Social, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Social Sciences
ALKIMIA : Journals of chemistry and applied science with number of E-ISSN: 2580-9881 and P-ISSN: 2580-9873 is a journal of chemistry that publishes research results related to the findings in the field of organic chemistry, inorganic, physical, analytical, biochemical and other as a problem solving in the field of environment, energy, and food. ALKIMIA is published twice a year in February and August, by chemistry science and technology faculty of UIN Raden Fatah Palembang. The editors are happy to invite researchers to publish their research results at Journal ALKIMIA.
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Articles 6 Documents
 1 
Search results for , issue "Vol 6 No 2 (2022): ALKIMIA" : 6 Documents clear
Nanoencapsulation of Simpur (Dillenia indica L.) Leaf Extract For Antibacterial Robby Gus Mahardika; Shania Sakhila; Nurhadini Nurhadini
ALKIMIA Vol 6 No 2 (2022): ALKIMIA
Publisher : SCIENCE AND TECHNOLOGY FACULTY OF UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/alkimia.v6i2.13675

Abstract

Simpur leaf (Dillenia indica L.) as a traditional medicinal plant spread in the Bangka Belitung Islands. Secondary metabolites contained in simpur leaf extract are alkaloids, flavonoids, phenols, tannins, saponins, steroids, and terpenoids. Compounds that provide pharmacological properties such as polyphenols are unstable to the influence of temperature and high light intensity so that they are easily oxidized. The challenge to protect the damage of these compounds can be done by means of nanoencapsulation. This study aims to determine the size and efficiency of the nanoencapsulation of simpur leaf extract and its antibacterial bioactivity against Staphylococcus aureus and Escherichia coli bacteria. Manufacture of nanoencapsulation using the nanoprecipitation method with the constituent components of PCL (1.5 g), Tween 80 (50 mL), simpur leaf extract (0.15 g; 0.25 g; 0.35 g). Antibacterial activity testing using disc diffusion method. Nanoencapsulated extract mass 0.15 g; 0.25 g; and 0.35 g have sizes of 167.2 nm, respectively; 208.7 nm; and 229.1 nm and encapsulation efficiency of 88.21%; 56.77%; and 5.34%. The antibacterial activity of the nanoencapsulation and extract was more effective in inhibiting the growth of Staphylococcus aureus bacteria than Escherichia coli bacteria. Strength of activity against Staphylococcus aureus bacteria in nanoencapsulated extracts was categorized as moderate to strong and Escherichia coli bacteria in extracts were categorized as moderate.
Quality Analysis of Probiotic Animal Food Products: A Test of Protein and Blood Fats Widia Widia; Faizah Alivia Putri; Tutinah Tutinah; Robby Gus Mahardika
ALKIMIA Vol 6 No 2 (2022): ALKIMIA
Publisher : SCIENCE AND TECHNOLOGY FACULTY OF UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/alkimia.v6i2.14391

Abstract

Dissemination on Bangka Island will be carried out at the UBB Probio_FM Technology Product Downstream Partnership activity for the Institutionalization of Community Enterprises based on Organic Agriculture.The dissemination program on Bangka Island is aimed at increasing the number of technology users on Bangka Island. Animal food products are one of the agricultural commodities that have high economic value, especially on Bangka Belitung Island. Animal food products are a source of protein, examples of animal food products include fish, chicken and duck meat, eggs, and beef. Catfish, tilapia, duck and broiler and laying duck farming businesses will be carried out in the MF activities of the 2022 design shop, with the aim of producing healthy food products. The results of farming activities such as fresh catfish, tilapia, eggs, chicken meat and ducks, will be used as further research samples to analyze the content of protein, fat and cholesterol. The purpose of this study is to analyze the content of cholesterol, protein, and blood fats in duck eggs, chicken and duck meat, and probiotic fish. Produce probiotic food products with labels containing cholesterol, protein, and fat values. The timing of the implementation of this research began in October and ended in December 2022. The research was conducted at the FPPB UBB Basic Laboratory. The form of research is laboratory research, using a random design method using several samples as a comparison of treatments, preparing samples, testing cholesterol and fat protein content, collecting data and analyzing data. The protein content obtained was duck 31.34%, duck eggs 1.229%, probiotic catfish 42.37%, and non-probiotic catfish 34.8%. The fat content obtained was duck meat 33.79%, duck eggs 46.21%, probiotic catfish 21.46%, and non-probiotic catfish 21.359%. Keywords: Animal Food Products, Probio FM Technology, Protein Content, Fat Content.
Determination Of Exchangeability Cations (Ec), Texture And C-Organic Content In Mineral Soils and Peat Ahmad Gazali Aros Ai; Vera Lorensya Br. Sembiring; Astri Mutiara Dewi; Anggi Putri Rahayu; Rahmi Rahmi; Lenny Marlinda
ALKIMIA Vol 6 No 2 (2022): ALKIMIA
Publisher : SCIENCE AND TECHNOLOGY FACULTY OF UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/alkimia.v6i2.14509

Abstract

EC or can be called exchangeable cation is a nutrient cation found in the soil. This is useful for indicating the degree of alkaline saturation, which indicates that the more saturated the soil base, the more fertile the soil will be. This study aims to obtain supporting information to obtain soil conditions that show the quality of the land as a growing medium. The method used for texture analysis on this soil refers to SNI 3423.03:1994 and C-Organic content analysis refers to SNI 4720.13:1998. The cation level test was carried out using NH4OAc solution with a Microwave Plasma Atomic Emission Spectroscopy (MP-AES) instrument. This instrument has a principle, namely atomic emission which is a form of energy produced by an atom when it returns to the ground state (Ground State) of the excited state (Excitation State). The results of this cation level test with analyte concentrations of K, Ca, Na and Mg with sample code SJ2022-01826 successively 0.65; 3,59; 0.82 and 0.94. The amount of cation content in fertile soil is worth at least 6 mg / L in accordance with the provisions of the Chemical Technical Manual.
Analisis Kadar Kafein, Abu, Air dan Sari Kopi Pada Sampel Kopi Bubuk Komersil M. Bintang Anugrah; Jhonatan Johan Parulian; Delviani Delviani; Nelson Nelson; Rahmi Rahmi
ALKIMIA Vol 6 No 2 (2022): ALKIMIA
Publisher : SCIENCE AND TECHNOLOGY FACULTY OF UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/alkimia.v6i2.14517

Abstract

Caffeine is a secondary metabolite compound derived from the alkaloid group with its characteristic bitter taste. This study aims to analyze the water content, ash content, coffee extract and caffeine test using the High-Performance Liquid Chromatography (HPLC) method on ground coffee with six different types of ground coffee. The method used for ground coffee analysis refers to SNI 01-3542-2004. In the caffeine content test, the method used refers to SNI 2983:2014 concerning instant coffee. Caffeine was extracted from the sample with water at 90ºC in the presence of magnesium oxide after filtering, the caffeine content in the extract was determined using the HPLC method on the RP-18 column using isoratic elution with UV light detection at a wavelength of 272 nm. Caffeine levels in ground coffee are 1.71%, 2.43%, 0.23%, 2.10%, 2.58% and 6.02%. The maximum amount of caffeine content that is allowed for public consumption per day based on SNI is 0.9-2%.
Determination of Boric Acid Levels in Food Samples Using the UV-Vis Spectrophotometry Method Anjelli Putri Gunawan; Alidya Fitri Kusuma Wardani; Ria Hikmarina; Rahmi Rahmi; Madyawati Latief
ALKIMIA Vol 6 No 2 (2022): ALKIMIA
Publisher : SCIENCE AND TECHNOLOGY FACULTY OF UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/alkimia.v6i2.14519

Abstract

Food is a basic need for every human being to grow and maintain life. In food there is what is called BTP or Food Additives. According to the Regulation of the Minister of Health of the Republic of Indonesia No. 033 of 2012 concerning food additives , boric acid or borax is one of the types of food additives that are prohibited from being used in food products. However, in reality many people still use boric acid as BTP in producing food. The purpose of this study was to identify and determine boric acid levels in food samples. Quantititative analysis was performed using the liquid curcumamine addition method, while quantitative analysis used the UV-Vis spectrophotometry method at a maximum wavelength of 540 nm. The results of the identification and determination of boric acid levels showed that sample A had a color change from purplish red to brick red which indicated that the food sample was positive for containing boric acid. The average level of boric acid in sample A was 986.947 ppm. The %RSD value obtained is 1.583% which indicates that this test has good precision.
Nutritional Content Analysis of Fortified Cookies from "Patin" bone flour waste and coconut dregs Muhammad Aziz; Endang Fitriana; M. Risqi Sandi Pratama; Rahmi Rahmi
ALKIMIA Vol 6 No 2 (2022): ALKIMIA
Publisher : SCIENCE AND TECHNOLOGY FACULTY OF UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/alkimia.v6i2.14807

Abstract

Lack of intake can cause disturbances in health, growth, mental and other functions such as cognitive abilities, the immune system and reproduction. This problem can be overcome by carrying out food fortification, namely adding certain types of nutrients to food ingredients. Fortification can be made from food ingredients such as coconut dregs and Patin bones. These materials can be processed into flour as a source of nutritious food. Coconut dregs has a fairly high protein content and Patin bones have a high calcium content that the body needs for the growth process. This study aims to make nutritious food fortification by utilizing the local potential of Patin bones and coconut dregs, then an analysis of the moisture content, ash content, protein content, fat content, carbohydrate content and fiber content is carried out. The results of the analysis showed that Patin bone flour was obtained and coconut dregs flour contained water content, ash content, protein content, fat content, carbohydrate content and fiber content respectively were 3.02%, 6.29%, 6.21%, 20.89%, 64.08% and 6.58%. From the results of this analysis it can be concluded that Cookies with the addition of Patin bone flour and coconut dregs flour has good nutritional content. This research is expected to be used as one of the food innovations to support attempt fulfill the micronutrient nutrition needed for the human body.

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