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Dina Kartika Maharani
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Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia. 60231
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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 5 Documents
 1 
Search results for , issue "Vol. 12 No. 3 (2023): Vol 12 No 3 (2023)" : 5 Documents clear
ANALISIS PENAMBAHAN ETANOL PADA PEMBENTUKKAN MISEL DARI SURFAKTAN KATIONIK DAN IMPLIKASINYA TERHADAP DESORPSI CESIUM DARI KAOLINIT Wijayanto, Herry
Unesa Journal of Chemistry Vol. 12 No. 3 (2023): Vol 12 No 3 (2023)
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 | DOI: 10.26740/ujc.v12n3.p83-88

Abstract

This research investigates the impact of adding ethanol to the preparation of cationic surfactant tetradecyltrimethylammonium bromide (TDAB) solutions on the formation of micelles and the efficiency of cesium ions (Cs) desorption from kaolinite surface. The results of the study demonstrate that an increase in TDAB concentration enhances Cs desorption efficiency, reaching a maximum desorption of approximately 84%, attributed to the significant positive charge of the formed micelles. However, the addition of ethanol results in smaller micelles with lower positive charges, consequently reducing the efficiency of Cs ion desorption. Furthermore, the addition of ethanol also raises the critical micelle concentration (CMC), indicating the potential for micelle formation at higher concentrations. The findings of this study offer crucial insights into understanding the complex interactions among surfactants, ethanol, and mineral surfaces, and their relevance in mineral ion recovery applications.
PREPARASI DAN KARAKTERISASI NANOPARTIKEL ZNO/TIO2 DENGAN EKSTRAK DAUN PEPAYA (CARICA PAPAYA L) Ayunda, Defi; Maharani, Dina Kartika
Unesa Journal of Chemistry Vol. 12 No. 3 (2023): Vol 12 No 3 (2023)
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 | DOI: 10.26740/ujc.v12n3.p100-105

Abstract

Green synthesis of metal nanoparticles has become an interesting research area because it offers an environmentally friendly and cost-effective alternative. Green synthesis was successfully carried out using papaya leaf extract (Carica papaya L) where polyphenol compounds were responsible as reducing agents and capping agents. The aim of this research is to determine the characteristics of nanoparticles that have been successfully synthesized using the sol-gel method. ZnO/TiO2 (ZT) nanoparticles have been successfully synthesized using the green synthesis method with papaya (Carica papaya L.) as a reducing agent. FTIR results from ZnO2 nanoparticles produced an absorption pattern of 880.18 cm-1; 850.43 cm-1; 868.57 cm-1; and 874.76 cm-1 is the stretching vibration of Zn-O-Ti. The particle size of ZnO/TiO2 nanoparticles in variations ZT-0, ZT-1, ZT-3, ZT-5, and ZT-7 is 10.469 nm; 10.98nm; 10.21nm; 11.65nm; and 11.04 nm.
REVIEW ARTIKEL: TEKNOLOGI FERMENTASI L-LISIN DAN APLIKASINYA SEBAGAI BAHAN ADITIF PAKAN Hidayah, Nailil; Herdyastuti, Nuniek
Unesa Journal of Chemistry Vol. 12 No. 3 (2023): Vol 12 No 3 (2023)
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 | DOI: 10.26740/ujc.v12n3.p89-99

Abstract

L-lysine is an essential amino acid used in various sectors of the food, chemical and pharmaceutical industries. L-lysine has significant commercial value as a feed additive to promote growth and health in livestock. L-lysine can be produced through two main methods, namely chemical synthesis and microbial fermentation. The demand for L-lysine has been steadily increasing in recent years and is produced every year throughout the world almost through microbial fermentation. L-lysine production through microbial fermentation has the advantage of producing by-products that are non-toxic and have high commercial value. In general, L-lysine is produced using heterotrophic bacterial strains, such as Escherichia coli and Corynebacterium glutamicum. Fermentation time, pH, temperature, glucose concentration, air flow rate and aeration rate are the most important factors in the fermentation process. The L-lysine fermentation process is divided into four parts, namely molasses preparation; preparation of culture media; fermentation; and purification. L-lysine is separated and purified by appropriate downstream processes, involving classical separation or extraction methods (ultrafiltration or centrifugation, ion exchange separation or extraction, crystallization, drying) and sold as powder. Adding L-lysine to feed can improve feed quality. L-lysine can provide benefits in the form of accelerating growth and shortening the production period, so that operational costs can be reduced. This review article discusses L-lysine production, factors influencing L-lysine fermentation, and its application as a feed additive.
REVIEW ARTIKEL: BIOAKTIVITAS SENYAWA FITOKIMIA DUWET (Syzygium cumini) Asry, Meutia; Wikandari, Prima Retno
Unesa Journal of Chemistry Vol. 12 No. 3 (2023): Vol 12 No 3 (2023)
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

Abstract

Duwet (Syzygium cumini) merupakan tanaman khas daerah tropis, namun tergolong tanaman langka karena jarang dibudidayakan masyarakat.  Sebenarnya tanaman ini memiliki potensi besar untuk dikembangkan karena senyawa fitokimia di dalamnya memiliki banyak manfaat untuk kesehatan. Kandungan senyawa fitokimia dalam tanaman duwet membuat tanaman ini terindikasi memiliki bioaktivitas yang bervariasi, di antaranya yaitu dapat berperan sebagai antioksidan, antidiabetes, dan antiinflamasi.  Kandungan senyawa flavonoid, fenolik, dan antosianin dalam buah duwet dapat berperan sebagai antioksidan. Senyawa flavonoid, triterpenoid dan tannin dalam duwet dapat menghambat aktivitas enzim yang terlibat dalam metabolisme glukosa sehingga dapat berperan sebagai antidiabetes. Senyawa flavonoid dalam buah duwet juga dapat berperan sebagai antiinflamasi. Artikel review ini membahas tentang botani duwet, kandungan fitokimia dan bioaktivitasnya sebagai antioksidan, antidiabetes, dan antiinflamasi, serta mekanisme kerjanya di dalam tubuh. Informasi ini akan sangat bermanfaat untuk menambah wawasan tentang duwet sebagai salah satu pangan fungsional dan sebagai dasar pengembangan penelitian inovatif berbahan dasar buah duwet untuk meningkatkan nilai tambah tanaman duwet di masa mendatang.
POTENSI MINUMAN SARI KULIT SINGKONG FERMENTASI DENGAN KULTUR STARTER Lactobacillus plantarum B1765 SEBAGAI ANTIOKSIDAN Khoiriyah, Istamanul; Wikandari, Prima Retno
Unesa Journal of Chemistry Vol. 12 No. 3 (2023): Vol 12 No 3 (2023)
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

Abstract

Cassava peel is a source of phenolic that function as antioxidants. However, phenolic in nature is in the bound-shaped limits its potential as an antioxidant. A method to optimize antioxidant activity is fermentation. This research studied the growth of lactic acid bacteria (LAB), pH, total titratable acid (TTA), total phenolic content (TPC), and antioxidant activity of cassava peel extract drink with Lactobacillus plantarum B1765 as culture starter that fermented in 0, 12, 24, 36, 48, and 60 hours at 37ºC. Total LAB was determined using Total Plate Count, pH determination using pH meter, TTA using acid-base titration, TPC using Folin-Ciocalteu method, and antioxidant activity using DPPH radical scavenging method. These results showed that the length of fermentation affected increasing the total LAB, TTA, TPC, antioxidant activity, and decreasing of pH Total BAL increased optimally reached 4.91×107 CFU/mL at 48 hours, while pH decreased, TTA, TPC, and antioxidant increased still occur up to 60 hours, with pH 3.52, TTA 0.247%, TPC 115.948 mg GAE/g, and IC50 value 64.392 ppm which categorized as strong antioxidants. The resulting product has met the standards of fermentation beverage, so it could be developed as a potentially functional beverage as antioxidant agent.

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