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REVIEW ARTIKEL : ENZIM L-HISTIDIN DEKARBOKSILASE DAN MEKANISME PENGHAMBATAN Desty Akirthasary
Unesa Journal of Chemistry Vol 10 No 2 (2021)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Abstrak. Enzim L-Histidin dekarboksilase merupakan suatu enzim yang digunakan untuk mengkatalis histidin dalam membentuk histamin. Enzim L-Histidin dekarboksilase dapat dimanfaatkan sebagai antialergi, antihistamin serta menjadi komponen dalam memahami mekanisme histamin. Enzim L-histidin dekarboksilase dapat diperoleh dari asam amino yang ada didalam daging, keju dan ikan. Namun sumber utama yaitu ikan busuk disebabkan aktivitas mikroba diatas 4oC dengan waktu cukup lama, kemudian enzim L-Histidin dekarboksilase yang ada dalam ikan akan disintesis menghasilkan histamin. Enzim L-Histidin dekarboksilase terdapat dalam bakteri mesofilik yang tumbuh pada suhu 30oC-37oC. Bakteri tersebut antara lain Morganella morganii, Klebsiella pneumonia, Hafnia alvei, Citrobacter freundii, Clostridium perfringens, Enterobacter aerogenes, Vibrio alginolyticus, dan Proteus sp yang dapat memberikan pengaruh negatif terhadap kesehatan antara lain diare akibat keracunan, sakit kepala, hipotensi, pruritus dan tubuh akan terlihat memerah. Sehingga diperlukan adanya penghambatan aktivitas enzim L- Histidin dekarboksilase. Penghambatan dapat dilakukan untuk mengontrol terbentuknya histamin dengan cara penambahan senyawa yang akan merusak dinding sel suatu bakteri yang mengakibatkan terhentinya fungsi kerja enzim tersebut. Senyawa penghambat yang dapat digunakan dapat berupa senyawa kimiawi seperti asam benzoat atau dapat juga menggunakan senyawa alami yang memiliki kandungan flavonoid, saponin, terpenoid, dan tanin yang akan mencegah pertumbuhan bakteri. Senyawa penghambat tersebut banyak ditemukan pada Teh Hijau, asam jawa, bawang merah atau tanaman rempah lainnya. Kata Kunci : Enzim L-Histidin dekarboksilase, Histidin, Histamin, Abstract. The enzyme L-Histidine decarboxylase is an enzyme used to catalyze histidine to form histamine. The enzyme L-Histidine decarboxylase can be used as antiallergy, antihistamine and a component in understanding the mechanism of histamine. The enzyme L-histidine decarboxylase can be obtained from amino acids present in meat, cheese and fish. However, the main source is rotten fish due to microbial activity above 4oC for a long time, then the L-Histidine decarboxylase enzyme in fish will be synthesized to produce histamine. L-Histidine decarboxylase enzyme is present in mesophilic bacteria that grow at temperatures of 30oC-37oC. These bacteria include Morganella morganii, Klebsiella pneumonia, Hafnia alvei, Citrobacter freundii, Clostridium perfringens, Enterobacter aerogenes, Vibrio alginolyticus, and Proteus sp which can have negative effects on health, including diarrhea due to poisoning, headaches, hypotension, pruritus and the body. looks red. So that it is necessary to inhibit the activity of the enzyme L-Histidine decarboxylase. Inhibition can be done to control the formation of histamine by adding compounds that will damage the cell wall of a bacteria which results in the cessation of the enzyme function. Inhibition compounds that can be used can be chemical compounds such as benzoic acid or you can also use natural compounds that contain flavonoids, saponins, terpenoids, and tannins that will prevent bacterial growth. These inhibiting compounds are found in green tea, tamarind, onions or other spices. Keyword : Decarboxylated L-Histidine Enxymes, HIstidin, Histamine.

AKTIVITAS ANTIHIPERKOLESTEROLEMIA DARI SECANG (Caesalpinia sappan L.) Danny Adi Kurniawan; Tukiran Tukiran
Unesa Journal of Chemistry Vol 10 No 2 (2021)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Abstrak Salah satu masalah gizi pada tubuh akibat terlalu banyak mengonsumsi fast food adalah meningkatnya kadar kolesterol darah yang disebut hiperkolesterolemia. Peningkatan kadar kolesterol darah dapat diatasi dengan simvastatin. Namun, simvastatin memiliki banyak efek samping dengan demikian diperlukan obat tradisional yang aman. Artikel ini bertujuan untuk mengetahui bioaktivitas secang (Caesalpinia sappan L.) yang berpotensi sebagai antihiperkolesterolemia. Metode yang digunakan dalam menyusun artikel ini yaitu studi pustaka data sekunder artikel penelitian yang diterbitkan pada tahun 2010-2020. Hasil studi pustaka menunjukkan bahwa secang mempunyai bioaktivitas sebagai antioksidan, antiinflamasi, antidiabetes, antiobesitas, dan sindrom nefrotik. Secang dengan berbagai komponen fitokimianya berpotensi dalam terapi hiperkolesterolemia. Komponen fitokimianya, antara lain flavonoid, alkaloid, dan fenolik. Sedangkan senyawa aktif pada ektrak secang, antara lain PrA, sappanol, dan benzilchroman. PrA dapat menurunkan kadar serum TC dan menghambat aktivitas hiperlipidemia dengan cara menurunkan kadar serum TG, LDL tetapi tidak mempengaruhi kadar HDL. Sappanol berperan sebagai antiinflamasi dengan cara meningkatkan sekresi beberapa substansi antiinflamasi, yaitu IL-10, IL-6, dan TNF-α. Kata Kunci : Hiperkolesterolemia, Antihiperkolesterolemia, Ekstrak secang Abstract One of the nutritional problems in the body due to consuming too much fast food is an increase blood cholesterol levels which is called hypercholesterolemia. Increased blood cholesterol levels can be treated with simvastatin. However, simvastatin has many side effects, thus a safe traditional medicine is needed. This article aims to determine the secang (Caesalpinia sappan L.) bioactivity of a potential anti-hypercholesterolemic agent. The method used in compiling this article is literature study of secondary data from research articles published in 2010-2020. The results of literature studies show that secang has some bioactivity as an antioxidant, anti-inflammatory, anti-diabetic, antiobesity, and nephrotic syndrome. Secang with its various phytochemical components has the potential in treating hypercholesterolemia. The phytochemical components are flavonoids, alkaloids, and phenolics. While the active compounds in secang extract are PrA, sappanol, and benzilchroman. PrA can reduce serum TC levels and inhibit hyperlipidemic activity by reducing serum TG and LDL levels but does not affect HDL levels. Sappanol acts as an anti-inflammatory by increasing the secretion of several anti-inflammatory substances, namely IL-10, IL-6, and TNF-α Keywords : Hypercholesterolemia, Anti-Hypercholesterolemia, Secang extract

LIPASE BIJI-BIJIAN DAN KARAKTERISTIKNYA Rofiqotus Sholeha; Rudiana Agustini
Unesa Journal of Chemistry Vol 10 No 2 (2021)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Abstrak. Kebutuhan enzim sebagai biokatalis dalam bidang industri saat ini sangat tinggi. Jenis enzim yang bermacam-macam dan dari berbagai sumber telah banyak diteliti dan dikembangkan. Salah satu jenis enzim yang terus diteliti dan dikembangkan adalah lipase. Lipase adalah enzim golongan hidrolase yang mengkatalisis proses hidrolisis trigliserida menjadi gliserol dan asam lemak bebas.Lipase dapat ditemukan dalam berbagai sumber seperti pada mikroorganisme, hewan dan tumbuhan. Lipase banyak digunakan pada industri makanan, detergen, minyak, biodiesel dan farmasi. Artikel ini memaparkan beberapa aspek utama pada lipase yang berasal dari biji seperti reaksi-reaksi yang dikatalisis, karakteristik (suhu, pH, aktivator dan inhibitor), mekanisme katalisis oleh lipase serta contoh lipase biji yang telah diteliti karakteristiknya. Lipase ditemukan pada biji yang berkecambah yang berfungsi sebagai katalisator dalam proses mobilisasi lipid. Lipase memiliki kemampuan mengatalisis reaksi hidrolisis, esterifikasi, transesterifikasi, asidolisis, alkoholisis dan aminolisis dengan efisien dan stabil. Lipase dapat diklasifikasikan menjadi 3 golongan didasarkan pada kemampuannya dalam mensintesis ikatan ester yaitu lipase non spesifik, lipase spesifik 1,3 dan lipase spesifik asam lemak. Mekanisme katalisis oleh lipase melibatkan serangan nukleofilik pertama dari serin pada karbon karbonil ikatan ester menghasilkan enzim asil kovalen sebagai perantara dan melepaskan alkohol. Karakteristik biji-bijian yang telah diteliti karakteristik jenis lipase yang dihasilkan contohnya adalah African bean seed (Pentaclethra macrophylla Benth), Durian seed germination (Durio zibethinus L.), dan Biji karet (Hevea brasiliensis). Kata kunci : Lipase biji, karakteristik, mekanisme reaksi Abstract. The need for enzymes as biocatalysts in industry is currently very high. Various types of enzymes and from various sources have been widely researched and developed. One type of enzyme that is being researched and developed is lipase. Lipase is a hydrolase group enzyme that catalyzes the hydrolysis of triglycerides into glycerol and free fatty acids. Lipases can be found in various sources such as in microorganisms, animals and plants. Lipase is widely used in the food, detergent, oil, biodiesel and pharmaceutical industries. This article describes some of the main aspects of lipase derived from seeds such as catalyzed reactions, characteristics (temperature, pH, activator and inhibitor), the mechanism of catalysis by lipases and examples of seed lipases that have been investigated for their characteristics. Lipase is found in germinated seeds which functions as a catalyst in the lipid mobilization process. Lipase has the ability to catalyze hydrolysis, esterification, transesterification, acidolysis, alcoholysis and aminolysis reactions efficiently and stably. Lipases can be classified into 3 groups based on their ability to synthesize ester bonds, namely non-specific lipases, 1,3-specific lipases and fatty acid-specific lipases. The mechanism of catalysis by lipase involves the first nucleophilic attack of serine on the ester-bond carbonyl carbon producing covalent acyl enzymes as intermediates and releasing the alcohol. The characteristics of the grains that have been studied are the characteristics of the type of lipase produced, for example, African bean seeds (Pentaclethra macrophylla Benth), Durian seed germination (Durio zibethinus L.), and rubber seeds (Hevea brasiliensis). Keywords : Seed lipase, characteristics, reaction mechanism

FORMULASI DAN KARAKTERISASI NANOENKAPSULASI YEAST BERAS HITAM DENGAN METODE SONIKASI MENGGUNAKAN POLOXAMER Nur Aida Amyliana; Rudiana Agustini
Unesa Journal of Chemistry Vol 10 No 2 (2021)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Abstrak. Yeast beras hitam adalah suatu produk fermentasi pada media tepung beras hitam yang berpotensi untuk dimanfaatkan sebagai senyawa aktif dalam obat. Komponen biokatif dalam yeast perlu dilindungi agar tidak terjadi kerusakan, salah satunya yakni dengan enkapsulasi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh formulasi dalam nanoenkapsulasi yeast dengan teknik sonikasi yang menggunakan bahan pelindung atau wall material poloxamer. Karakterisasi nanokapsul yang dilakukan meliputi ukuran partikel dan zeta potensial menggunakan alat Particle Size Analyzer ukuran partikel dan pengamatan morfologi partikel menggunakan Transmission Electron Microscopy (TEM). Hasil penelitian menunjukkan bahwa formula terbaik dalam pembuatan nanokapsul yeast adalah dengan perbandingan yeast dan poloxamer sebesar 1:4. Karakterisasi nanokapsul menghasilkan ukuran partikel 260 nm dengan zeta potensial -6.96 mV. Berdasarkan hasil penelitian terlihat bahwa nanokapsul berbentuk partikel yang memanjang dan terikat satu sama lain, secara keseluruhan yeast telah terenkapsulasi oleh poloxamer. Kata kunci : yeast, poloxamer, formulasi, nanoenkapsulasi, sonikasi Abstract. Yeast is a fermentation product in black rice that has opportunity to be used as an active compound in medications. Yeast’s biocative components needed to prevent the damage by encapsulation. The aim of the research was to determine the effect of formulation on nanocapsule yeast using the sonication technique with poloxamer as wall material. Characterization of nanocapsule was done through particle size and zeta potential with the Particle Size Analyzer and particle morphology with Transmission Electron Microscopy (TEM). The results showed that the best formula of yeast nanocapsules at the ratio between yeast and poloxamer was 1: 4. Nanocapsule characterization resulted particle size was 260 nm and a zeta potential was -6.96 mV. Based on the result of the studies, it appears that nanocapsule had elongated morphology that bound to each another, overall the yeast has been encapsulated by poloxamer. Key words: yeast, poloxamer, formulation, nanoencapsulation, sonication

Studi Elektrokimia Klorofil dan Antosianin Sebagai Fotosensitizer DSSC (Dye-Sensitized Solar Cell) Rimbi Rodiyana Sova; Pirim Setiarso
Unesa Journal of Chemistry Vol 10 No 2 (2021)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Abstrak. Pada penelitian ini dilakukan analisis elektrokimia ekstrak klorofil dan antosianin dari daun suji (Pleomele Angustifolia) dan kulit buah naga merah (Hylocereus Polyrhizus) sebagai sensitizer pada Dye-Sensitized Solar Cell (DSSC). Klorofil dari daun suji dan antosianin dari kulit buah naga merah diekstraksi menggunakan pelarut etanol. Karakterisasi klorofil dan antosianin dilakukan dengan menggunakan spektrofotometri UV-Visible untuk mengetahui serapan panjang gelombang dan celah pita energi, karakterisasi elektrokimia klorofil dan antosianin dilakukan menggunakan voltametri siklik. Pada penelitian ini dihasilkan klorofil dengan serapan panjang gelombang sebesar 663 nm dan 439 nm sedangkan antosianin pada panjang gelombang 532 nm. Analisis celah pita energi (energy gap) klorofil menghasilkan 2,51 eV dan antosianin 2,1 eV. Karakterisasi elektrokimia menunjukkan bahwa energi HOMO (Highest Occupied Molecular Orbital) pada klorofil sebesar -5,68 eV dan pada antosianin sebesar -5,16 eV. Energi LUMO (Lowest Unoccupied Molecular Orbital) pada klorofil sebesar -3,17 eV dan pada antosianin sebesar -3,06 eV. Hasil ini menunjukkan bahwa ekstrak klorofil dan antosianin dari daun suji dan kulit buah naga merah cukup menjanjikan untuk digunakan sebagai fotosensitizer pada DSSC. Kata kunci : antosianin, DSSC, elektrokimia, klorofil Abstract. In this study, an electrochemical analysis of chlorophyll and anthocyanin extracts from suji (Pleomele Angustifolia) leaves and red dragon fruit skin (Hylocereus Polyrhizus) was conducted as a sensitizer to Dye-Sensitized Solar Cell (DSSC). Chlorophyll from suji leaves and anthocyanins from the skin of red dragon fruit were extracted using ethanol as a solvent. Chlorophyll and anthocyanin characterization was carried out by UV-Visible spectrophotometry to see the absorption of wavelength and energy bandgaps, electrochemical characterization of chlorophyll and anthocyanins was carried out using cyclic voltammetry. In this study, chlorophyll was produced with absorption wavelengths of 663 nm and 439 nm while anthocyanins were at 532 nm wavelengths. Analysis of the energy gap of chlorophyll yields 2.51 eV and anthocyanins 2.1 eV. The electrochemical characterization showed that the energy of HOMO (Highest Occupied Molecular Orbital) in chlorophyll was -5.68 eV and in anthocyanins was -5.16 eV. The energy of LUMO (Lowest Unoccupied Molecular Orbital) in chlorophyll is -3.17 eV and in anthocyanins is -3.06 eV. These results indicate that chlorophyll and anthocyanin extracts from suji leaves and red dragon fruit peel are sufficient to be used as photosensitizers in DSSC. Key words: anthocyanin, chlorophyll, DSSC, electrochemical

PENENTUAN KANDUNGAN TOTAL ANTOSIANIN YEAST BERAS HITAM (Oryza sativa L. Indica) MENGGUNAKAN METODE pH DIFFERENSIAL Fatimatuz Zahroh; Rudiana Agustini
Unesa Journal of Chemistry Vol 10 No 2 (2021)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Abstrak. Beras hitam memiliki berbagai kandungan komponen bioaktif yang berperan sebagai antioksidan meliputi senyawa fitokimia dan antosianin. Kandungan pigmen atau zat warna pada beras hitam disebabkan oleh senyawa antosianin dan proantosianidin. Salah satu produk diversifikasi berbahan dasar beras hitam yang dapat dikembangkan adalah fermentasi menggunakan ragi roti (bakery’s yeast). Penelitian ini bertujuan untuk mengidentifikasi yeast beras hitam sebagai antioksidan dalam senyawa fitokimia dengan Liquid Chromatography Mass Spectrometry (LC-MS), serta mengetahui kestabilan kandungan total antosianin dari berbagai pH asam menggunakan metode pH differensial. Metode ekstraksi yang digunakan adalah maserasi dengan larutan etanol 96% ditambah pelarut HCl 1% hingga pH (1, 1,5, 2, dan 2,5) yang dilakukan selama 24 jam. Hasil penelitian menunjukkan bahwa yeast beras hitam dapat dimanfaatkan sebagai sumber antioksidan yang baik, dikarenakan mengandung 20 senyawa turunan fitokimia dan antosianin yang tinggi. Kandungan total antosianin yeast beras hitam pada variasi pH 1 sebesar 60,132 mg/100g, pH 1,5 127,045 mg/100g, pH 2 47,566 mg/100g, dan pH 2,5 29,790 mg/100g. Senyawa antosianin bekerja secara optimum dalam pelarut asam pada pH 1,5, sehingga dapat disimpulkan bahwa pH dapat mempengaruhi stabilitas pigmen antosianin. Kata Kunci :Yeast beras hitam,antosianin, fitokimia, antosianin, pH differensial. Abstract. Black rice contains various bioactive components that act as antioxidants including phytochemical compounds and anthocyanins. The pigment or dye content in black rice is caused by anthocyanin and proanthocyanidin compounds. One of the diversified products made from black rice that can be developed is fermentation using bakery's yeast. This study aims to identify black rice yeast as an antioxidant in phytochemical compounds with Liquid Chromatography Mass Spectrometry (LC-MS), as well as to determine the stability of the total anthocyanin content of various acidic pH using differential pH methods. The extraction method used was maceration with 96% ethanol solution plus 1% HCl solvent to pH (1, 1.5, 2, and 2.5) which was carried out for 24 hours. The results showed that black rice yeast can be used as a good source of antioxidants, because it contains 20 high levels of phytochemical and anthocyanin derivatives. The total content of black rice yeast anthocyanin at various pH 1 was 60.132 mg / 100g, pH 1.5 127.045 mg / 100g, pH 2 47.566 mg / 100g, and pH 2.5 29.790 mg / 100g. Anthocyanin compounds work optimally in acidic solvents at pH 1.5, so it can be concluded that pH can affect the stability of anthocyanin pigments. Key Words : Yeast black rice, anthocyanins, phytochemicals, pH differential.

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

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

PENGARUH SUHU PADA SINTESIS MOLECULARLY IMPRINTED POLYMER (MIP) TERHADAP KEMAMPUAN ADSORPSI KLORAMFENIKOL Excel Aida Fransiska; Maria Monica Sianita
Unesa Journal of Chemistry Vol 10 No 3 (2021)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

The purpose of this research was to determine the effect of temperature on the synthesis of Molecularly Imprinted Polymer (MIP) on the adsorption capability of cloramphenicol and for analyze the functional groups of the best polymers that were analyzed using Fourier Transform Infrared (FTIR) instrument. In this research, MIP has been made with variations in temperature of 60oC, 70oC, and 80oC using the precipitation method with chloramphenicol (CAP) as the template, ethyleneglycol dimethacrylate (EDGMA) as a crosslinker, methacrylic acid (MAA) as a monomer, acetonitrile as a porogen, and benzoyl peroxide (BPO) as a initiator. The ratio of CAP: MAA: EDGMA is 1: 3: 18 with 30 mL of porogen acetonitrile. The results showed that the temperature of 80oC resulted in the best Q adsorption of 4.286 mg/g with an Imprinting Factor (IF) value of 5.977 and percent of extraction of 96.66%. FTIR characterization showed that in Non-Imprinted Polymer (NIP) there was absorption of -NO2 functional groups at wave number 1521.77 cm-1, while in MIP and blank polymer (PB) there was no absorption of -NO2 groups. Key words: Molecularly Imprinted Polymer, chloramphenicol, precipitation method, temperature

KANDUNGAN SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN BAWANG MERAH NGANJUK (Allium Cepa L.) Shela Insanul Hikmah; Mirwa Adiprahara Anggarani
Unesa Journal of Chemistry Vol 10 No 3 (2021)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Nganjuk, East Java is a shallot producing area, but its potential as a medicinal and cosmetic plant has not been developed much, especially in the use of its bioactive compounds. The content of bioactive compounds is considered to be potential as antioxidants. This study aimed to determine bioactive compounds and antioxidant activity. Extraction of the samples used a multilevel maceration method with three types of solvents according to polarity, namely ethanol (polar), ethyl acetate (semi-polar), and dichloromethane (non-polar). The type of sample testing carried out is the measurement of bioactive compounds analysis and determination of antioxidant activity using the DPPH method. Flavonoid levels used the AlCl3 method and for the determination of phenolic levels using the Folin Ciocalteu method. The results showed that Nganjuk shallot extract contained bioactive compounds of alkaloids, flavonoids, phenolics, saponins, tannins, triterpenoids, and quinones. The total flavonoid and phenolic levels were weak, namely 0,881% respectively, and 0,966%. Antioxidant activity is shown at the IC50 values of in the ethanol, ethyl acetate, and dichloromethane extracts were 384,0341 ppm; 5336,7889 ppm; 884,2754 ppm. These results indicate that the antioxidant activity of Nganjuk activity is very weak because the value of IC50 > 200 ppm. Key words: nganjuk shallot, bioactive compounds, antioxidant activity

ANALISIS SENYAWA BIOAKTIF DAN AKTIVITAS ANTIOKSIDAN EKSTRAK BAWANG PUTIH (Allium Sativum L.) PROBOLINGGO Lailatul Wakhidah; Mirwa Adiprahara Anggarani
Unesa Journal of Chemistry Vol 10 No 3 (2021)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Garlic is a plant from the Allium genus which is found in the mountainous area of Probolinggo. The potensial bioactive content of this local product has not been studied to be developed in the development of garlic product diversification. This study aims to see the bioactive components, phenol content, flavonoid levels, and antioxidant activity in Probolinggo garlic tubers. The method in this research is divided into two parts, namely the extraction process and sample testing. The extraction process uses a multilevel method with three kinds of solvents, namely dichloromethane (non polar), ethyl acetate (semi polar), and ethanol (polar). The sample tests carried out included analysis of bioactive compounds, phenol levels using the Folin Ciocalteu method, flavonoid levels using the AlCl3 method, and antioxidant activity using the DPPH method. The results of the research on Probolinggo garlic tuber extract with dichloromethane and ethyl acetate solvents containing bioactive steroids and triterpenoids, while ethanol solvent contains bioactive compounds of flavonoids, saponins, steroids, triterpenoids and phenolics. Garlic tuber extract with ethanol solvent has a total phenolic value of 28,756 mg GAE / g and total flavonoids of 21,601 mg QE / g. The IC50 values in the extracts of dichloromethane, ethyl acetate, and ethanol were 421.9643 µg / mL, 310.5998 µg / mL, 257.7503 µg / mL, respectively. In terms of the components of flavonoids, saponins, steroids, triterpenoids and phenolic, garlic tuber extract has a very weak antioxidant activity value. Keywords : garlic tubers, bioactive compounds, antioxidant activity.

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Dina Kartika Maharani

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Contact Email dinakartika@unesa.ac.id

Phone +628174140131

Journal Mail Official dinakartika@unesa.ac.id

Editorial Address Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia. 60231

Location Kota surabaya, Jawa timur INDONESIA

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Contact Name
Dina Kartika Maharani

Contact Email
dinakartika@unesa.ac.id

Phone
+628174140131

Journal Mail Official
dinakartika@unesa.ac.id

Editorial Address
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia. 60231

Location
Kota surabaya,

Jawa timur

INDONESIA