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INDONESIA
PROSIDING SEMINAR KIMIA
Published by Universitas Mulawarman
ISSN : -     EISSN : -     DOI : -
Core Subject : Science,
Chemistry
Arjuna Subject : -
Articles 42 Documents
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Search results for , issue "SEMINAR NASIONAL KIMIA 2014" : 42 Documents clear
UJI BIOAKTIVITAS EKSTRAK AKAR TABAR KEDAYAN (Aristaolochia foveolata Merr) Siti Jubaidah; Anita Apriliana; Heri Wijaya
PROSIDING SEMINAR KIMIA SEMINAR NASIONAL KIMIA 2014
Publisher : PROSIDING SEMINAR KIMIA

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Abstract

East Kalimantan has very much plant diversity of the various ethnic Dayak. One is a plant Tabar Kedayan (Aristolochia foveolata Merr) contained in Malinau district, empirically efficacious as antidiarrheal, antidote (anti-venom), bidder alcohol for drinkers, to the efficacy of this type of p lant Aristolochia foveolata Merr not scientifically confirmed, this is because scientific research is still at least as well as the information contained bioactive compounds in the roots of Aristolochia foveolata Merr which has not been published and similarly with bio logical act ivity is not widely studied. This study aims to determine the chemical constituents of plants Tabar kedayan phytochemical screening form, which includes the bioactivity test toxicity test method Lethaly Brine Shrimp Test, antibacterial act ivity and antio xidant activity. The results of research on phytochemical screening of chemical co mpounds are alkaloids, tannins and flavonoids. Bioactivity test results on the toxicity test method BSLT 0,5,10,25 and 50 pp m concentration with the percentage of death is 0,40,60,80 and 100% level of to xicity of the ethanol extract of the roots of Tabar kedayan 7.269 ppm LC50 values obtained and included in tinggat highly toxic toxicity is 0-250 ug / ml, to test antibakter in Escherichia co li concentration of 5%, 10%, 20%, and 30% inhibition zones formed with anaverage diameter is 4.45 mm, 6.56 mm, 7.86 mm and 8.01 mm, whereas the bacterium Staphylococcus aureus is in order, with a concentration of 5%, 10%, 20% and 30% inhibition zones formed with an ave rage d iameter is 4.49 mm, 5.83 mm, 6.61 mm and 7.55 mm. Test results obtained antio xidant yellow spots after being sprayed DPPH can be concluded that the ethanol extract has antio xidant power.
KAJIAN SIFAT KIMIA DAN RENDEMEN DARI TEPUNG BIJI CEMPEDAK (Artocarpus integer (Thunb.) Merr.) DENGAN PENGERINGAN YANG BERBEDA Marwati -
PROSIDING SEMINAR KIMIA SEMINAR NASIONAL KIMIA 2014
Publisher : PROSIDING SEMINAR KIMIA

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Abstract

Cempedak adalah salah satu tanaman khas Kalimantan Timu r yang bersifat mu ltiguna. Hampir semua komponen pada buah dapat dimanfaat kan termasuk biji cempedak. Biji dari buah cempedak memiliki kandungan hampir sama dengan beberapa bah an baku yang dapat dibuat tepung sehingga biji cempedak memungkinkan untuk dio lah menjad i tepung. Dalam pembuatan tepung dari biji cempedak, lama pengeringan saat pengolahan sangat berpengaruh terhadap kualitas tepung yang dihasilkan terutama dari segi sifat kimianya. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh lama pengeringan dan berapa lama pengeringan yang paling baik dalam pengolahan tepung biji cempedak yang dihasilkan. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RA L) Tungg al dengan lima perlakuan dan setiap perlakuan diulang sebanyak enam kali. Perlakuan pertama yaitu pengeringan selama 5 jam, 7 jam, 9 jam, 11 jam dan selama 13 jam. Setiap perlakuan diulang sebanyak 6 kali. Data yang diperoleh di analisa dengan sidik ragam (Anova) dan Uji Beda Nyata j r (BN ) pada taraf α 5%. Hasil penelitian menunjukkan bahwa Waktu pengeringan yang berbeda pada pengolahan tepung biji cempedak berpengaruh terhadap kadar air, kadar abu, protein dan rendemen yang dihasilkan. Tepung biji cempedak yang terbaik berdasarkan standar mutu SNI-01-3751-2006 tepung terigu diperoleh dari perlakuan pengeringan selama 5 jam pada suhu 70 o C dengan nilai kadar air 13,85%, kadar abu 0,63%, protein12,81% dan rendemen 33,06%.

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