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Unesa Journal of Chemistry
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Published by Universitas Negeri Surabaya
ISSN : -     EISSN : 22528180     DOI : https://doi.org/10.26740/ujc.v11n2
Core Subject : Science, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology
UNESA Journal of Chemistry is online Journal covering all aspects of Chemistry. The journal publishes original research paper and review articles.
Arjuna Subject : Kimia(semua kategori) - Kimia (Lain-Lain)
Articles 4 Documents
 1 
Search results for , issue "Vol 11 No 2 (2022)" : 4 Documents clear
Pengaruh Lama Fermentasi Terhadap Karakteristik Minuman Probiotik Sari Tomat dengan Kultur Starter L. plantarum B1765 Essa Febriana; Prima Retno Wikandari
Unesa Journal of Chemistry Vol 11 No 2 (2022)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (846.229 KB) | DOI: 10.26740/ujc.v11n2.p123-135

Abstract

Tujuan penelitian ini yaitu mengetahui pengaruh lama fermentasi terhadap karakteristik mikrobiologi (total BAL), kimia (pH dan TAT), fisik (viskositas dan stabilitas), serta organoleptik (warna, rasa, dan aroma) pada minuman probiotik sari tomat dengan kultur starter L. plantarum B1765. Fermentasi dilakukan selama 0, 6, 18, dan 24 jam. Total BAL diukur menggunakan teknik TPC. pH dan TAT masing-masing diukur menggunakan pH meter dan titrasi asam basa. Viskositas dan stabilitas masing-masing diukur menggunakan viskometer Ostwald dan pengukuran tinggi endapan terpisah. Sedangkan organoleptik menggunakan uji hedonik. Hasil penelitian menunjukkan bahwa lama fermentasi berpengaruh terhadap total BAL, pH, TAT, viskositas, stabilitas, serta rasa dan aroma, namun tidak berpengaruh terhadap warna. Total BAL meningkat 1 log cycle dari 2,08 x 107 CFU/mL menjadi 1,93 x 108 CFU/mL. pH menurun dari 4,14 menjadi 3,30 dan TAT meningkat dari 0,0046% menjadi 0,0104%. Viskositas dan stabilitas mengalami peningkatan dari 0,00347 kg/ms menjadi 0,00437 kg/ms dan 0,13% menjadi 0,41%. Nilai rata-rata tingkat kesukaan panelis terhadap warna, rasa dan aroma masing-masing yaitu 3,33; 2,67; dan 2,93 yang menunjukkan kecenderungan pada parameter suka. Waktu fermentasi terbaik pada minuman probiotik sari tomat adalah 18 jam. Produk hasil penelitian ini berpotensi untuk dikembangkan sebagai produk minuman agen probiotik L. plantarum B1765. Kata Kunci : minuman probiotik, sari tomat, karakteristik produk, L. plantarum B1765 Abstract. The purpose of this research was to determine the effect of fermentation time on microbiological characteristics (viability of LAB), chemical (pH and acidity), physical (viscosity and stability), and organoleptic (color, flavor, and smell) probiotic drink of tomato juice. Fermentation was carried out for 0, 6, 18, and 24 hours. Viability of LAB was measured using the technique of TPC. pH and acidity were measured using a pH meter and acid-base titration, respectively. The viscosity and stability of each was measured using Ostwald viscometer and high deposition measurements separately. While organoleptic using hedonic test. The results showed that the length of fermentation effect on viability of LAB, pH, acidity, viscosity, stability, flavor and smell, but doesn’t affect the color. Viability of LAB increased by 1 log cycle from 2.08 x 107 CFU/mL to 1.93 x 108 CFU/mL. pH decreased from 4.14 to 3.30 and acidity increased from 0.0046% to 0.0104%. Viscosity and stability increased from 0.00347 kg/ms to 0.00437 kg/ms and 0.13% to 0.41%. The average value of panelists preference level of the color, flavor, and smell of each are 3,33; 2,67; and 2,93, which showed on parameters like. The best fermentation time for probiotic drink of tomato juice is 18 hours. The product from this research has the potential to be developed as a beverage product for the probiotic agent L. plantarum B1765. Keywords : probiotic drink, tomato juice, product characteristics, L. plantarum B1765
REVIEW ARTIKEL : POTENSI FRUKTOOLIGOSAKARIDA DAN INULIN BAHAN PANGAN LOKAL SEBAGAI SUMBER PREBIOTIK Farindya Dwi Cahyaningtyas; Prima Retno Wikandari
Unesa Journal of Chemistry Vol 11 No 2 (2022)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (631.272 KB) | DOI: 10.26740/ujc.v11n2.p97-107

Abstract

Prebiotics are a component of food that cannot be digested by human digestion, but can be used as growth nutrients for the intestinal microflora and can provide health benefits. Inulin and fructooligosaccharides (FOS) are types of prebiotics that are widely developed for now. This review aims to determine (1) the potential of inulin and FOS as prebiotics, (2) lactic acid bacteria that can grow on inulin and FOS, and 3) the potential of local food as a source of inulin and FOS. Inulin and FOS are prebiotics because they have β(2-1) bonds so that they have resistance to hydrolysis by acids and enzymes found in the digestive tract and can only be utilized by the intestinal microflora. The results of inulin and FOS metabolism by lactic acid bacteria are able to provide health benefits such as lowering cholesterol and blood sugar levels, lowering blood pressure and inhibiting the growth of pathogenic bacteria. Inulin and FOS can be utilized by several strains of lactic acid bacteria such as Lactobacillus plantarum B1765, Lactobacillus fermentum, Lactobacillus casei, Lactobacilus acidophilus, Leuconostoc mesentroides, Bifidobacterium breve, and Bifidobacterium longum. Inulin and FOS can be found in easily found local foodstuffs such as sweet potatoes, arrowroot, gembili, yam, garlic, dahlia tubers and taro, can be used as growth media for several strains of lactic acid bacteria and provide several health effects so that they can be used as alternative sources of prebiotics
ARTIKEL REVIEW: PEMANFAATAN KATALIS ABU CANGKANG PADA REAKSI TRANSESTERIFIKASI MINYAK JELANTAH MENJADI BIODIESEL Ervina Retnaningtyas Indarwati; Samik Samik
Unesa Journal of Chemistry Vol 11 No 2 (2022)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (661.059 KB) | DOI: 10.26740/ujc.v11n2.p113-122

Abstract

This review article about the use of a catalyst derived from shell ash in the transesterification reaction of used cooking oil into biodiesel. The preparation of this article was carried out using a literature study by reviewing research articles. Biodiesel is a subtitute for reneable fuels, environmentally friendly and can replace diesel. Biodiesel is generally produced using a transesterification reaction is slow so that a catalyst is needed that can speed up the reaction. CaO catalyst can be obtained from shell ash that has been calcined at the certain temperature which can produce metal oxides. The highest metal oxide content in shell ash is CaO in the range of 81,09% to 93,16% using a calcination temperature in the range of 700oC to 900oC. Used cooking oil is cooking oil that has been used in the frying process for many times and has been damaged due to hydrolysis, oxidation, and polymerization processes. Based on the results of the literature study, it can be seen that the CaO catalyst from egg shell ash, snail shells and blood clam shell produced. The higest %yield biodiesel in the transesterification reaction of used cooking oil, which was 99,738% which came from egg shell ash. These result are influenced between alcohol and oil ratio of 12 : 1, the amount of 7% CaO catalyst, and transesterification reaction temperature of 70oC.
The PENGARUH WAKTU PANEN TERHADAP KADAR FLAVONOID TOTAL DAN AKTIVITAS ANTI-INFLAMASI EKSTRAK ETANOL DAUN YAKON (Smallanthus sonchifolius) Uci Nur Rohmah; Leny Yuanita
Unesa Journal of Chemistry Vol 11 No 2 (2022)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (783.38 KB) | DOI: 10.26740/ujc.v11n2.p136-142

Abstract

Yacon (Smallanthus sonchifolius) contains active ingredients in the form of flavonoids. The active ingredients of flavonoids have pharmacological activities such as antimicrobial, anti-inflammatory, and antioxidant. The formation of flavonoids in yacon leaves is influenced by the time of harvest. The study was conducted to determine the effect of harvest time on total flavonoid content and anti-inflammatory activity of ethanol extract of yacon leaf at 4, 6, and 8 months harvest time variations. Yacon leaf extraction process using maceration method. Determination of total flavonoid content in ethanol extract of yacon leaf using a colorimetric method, while testing anti-inflammatory activity using protein denaturation inhibition method. The results showed that harvest time affected total flavonoid content and the anti-inflammatory activity of ethanol extract of yacon leaf. The highest total flavonoid content was obtained at 8 months of harvest, which was 5,366 QE/g. The anti-inflammatory activity of ethanol extract of yacon leaf showed positive results, with an average inhibition value of more than 20% for each harvest time. The best IC50 value is found in yacon leaf with a harvest age of 8 months, which is 29,829 ppm. Keywords: harvest time, flavonoids, anti-inflammatory, yacon leaf

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