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INDONESIA
CHEMPUBLISH JOURNAL
Published by Universitas Jambi
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Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Chemistry
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Articles 4 Documents
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Search results for , issue "Vol. 6 No. 2 (2021): Chempublish Journal" : 4 Documents clear
KARAKTERISTIK FISIK EDIBLE FILM DENGAN VARIASI PEKTIN KULIT PISANG TANDUK DAN MINYAK ATSIRI CENGKEH Sari, Myra Wardati; Nissa, Berta Khairun
Chempublish Journal Vol. 6 No. 2 (2021): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

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Abstract

Banana plants have high production of fruit, this is compared straight about waste of banana peels. To overcome this problem, utilizing pectin of banana peel waste as an ingredient for making edible films. Clove essential oil can be used as additive in edible films as an antimicrobial that can inhibit food-destroying microorganisms. The purpose of this study was to determine the characteristics of the edible film of the pectin of the banana peel with the addition of clove essential oil with reference to the Japan Industrial Standard (JIS) Vol. 2: 1707. The method used in this research is banana peel pectin extraction, with variations in pectin concentration 0; 4; 6; 8 grams and clove essential oil 0.2; 0.4; 0.6 mL. The best edible film products that meet the JIS standard values ​​are sample B4 with a composition of 3 grams of pectin in banana peel and 0.6 mL of clove essential oil with a thickness value of 0.23 mm; the tensile strength value is 0.46 Mpa, the percent elongation is 48%, and the water vapor transmission rate (WVTR) is 6.78 g/m2/day. The appearance of the edible film produced is clear brown in color due to the influence of the color of banana peel pectin and clove essential oil. Based on these results, it can be concluded that the edible film produced meets the main parameter standards given by JIS which is used as a reference.
PENDEKATAN PEMBELAJARAN KIMIA BERBASIS KEARIFAN LOKAL PADA KEBUDAYAAN BETAWI Firdaus, Risha Nurfitri; Mulyanti, Sri; Alawiyah, Nur
Chempublish Journal Vol. 6 No. 2 (2021): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

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Abstract

Keanekaragaman budaya yang unik setiap daerah belum maksimal dalam pembelajarankimia SMA di masing-masing daerah. Masih jarang pembelajaran kimia yangmenghubungkan konsep dengan kebudayaan lokal. Pembelajaran kimia berbasis kearifanlokal kota Jakarta merupakan pengetahuan yang memadukan pengetahuan lokal dengankimia di wilayah Jakarta. Tujuan dari penelitian ini adalah mengkaji kearifan lokal (birpletok, asinan betawi, dan gabus pucung) serta mengetahui penerapan pendekatan kearifanlokal dalam pembelajaran kimia. Metode penelitian menggunakan kajian studi literatur.Kompetensi pengetahuan kebudayaan daerah kota Jakarta dapat diimplementasikan padapembelajaran kimia Kelas X pada topik penerapan kimia dalam kehidupan sehari-hari. Halini karena kearifan lokal kota Jakarta dapat memanfaatkan rempah-rempah yang adadisekitar kita menjadi sebuah kuliner ciri khas dan didalam nya terdapat proses kimia.Pemanfaatan rempah-rempah misalnya pada pembuatan bir pletok yang di dalamyaterdapat pembelajaran kimia mengenai materi benzena. Asinan betawi, ciri khas dari asinanbetawi ini dikenal dengan rasa yang asam dan pedas oleh karena itu rasa asam nya termasukke dalam pembelajaran kimia pada materi asam basa. Selanjutnya gabus pucung yangdikenal dengan kuahnya yang hitam dari biji kluwak yang terdapat senyawa tanin sehinggamasuk kedalam materi benzena. Pentingnya penelitian Pendekatan Kearifan lokal ini dapatmengukur literasi dan berpikir kritis peserta didik.
Analisis Pembuatan Susu Kedelai dengan Gula Kulit Singkong (SKGKS) Terhadap Kadar Nutrisi dan Uji AKtivitas Anti Bakteri Coliform Nur Latifah, Rais
Chempublish Journal Vol. 6 No. 2 (2021): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

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Abstract

Milk is one of the nutrients needed by the body. Milk can come from animal milk or vegetable milk. Soybean has a protein content equivalent to cow's milk which is about 3.5 g/100 g with a lower fat composition of 2.5 g/100 g. The sugar in the manufacture of vegetable milk is made from cassava peel waste. This research uses an enzymatic method that is able to hydrolyze starch in cassava peel. The resulting sugar is applied in the manufacture of low-fat soy milk that can be consumed by children to adults. The production of soy vegetable milk in this study was divided into two types of milk samples. The manufacture of soy milk begins with processing soybeans into soy juice. There are two types of soy milk in this study, type I is soy milk with a composition ratio between soybeans and water of 1:10, namely SKGKS I. While type II soy milk is soy milk with a composition ratio between soybeans and water of 1:35, namely SKGKS II. Both types of milk were analyzed for nutritional content and tested for anti-bacterial activity. The results showed that SKGKS 2 had a higher nutritional value than SKGKS 1. The nutritional content of SKGKS 2 was 11.56 g carbohydrates/mL milk and 2.93% milk protein. SKGKS II has a lower fat content than SKGKS 1, which is 1.23 g of fat/mL of milk. SKGKS types I and II showed a pH range of 6.74-7.12 with a storage time of 9 days. SKGKS II has a higher fiber content of 18.56 g with a food fiber content of 12.34 g. The results of the bacterial test showed that the two milk samples did not exceed the microbial contamination and were in accordance with the requirements of the Indonesian National Standard (SNI) No. 06.8-7388-2009.
Pewarnaan Preparat Apus Tipis Malaria (Plasmodium vivax Dan Plasmodium falcifarum) Menggunakan Ekstrak Murbei Sebagai Pengganti Eosin Pada Komposisi Giemsa Riyadi, Sandra Amalia; Fadhilah, Fitri
Chempublish Journal Vol. 6 No. 2 (2021): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/chp.v6i2.22464

Abstract

Malaria is caused by the plasmodium parasite and still a threat to Indonesia. The main examination is staining of thick and thin smear preparations using Giemsa. Because giemsa is expensive, its waste is difficult to decompose, toxic and rare. Therefore, there is a need for new inventions to utilize the potential of natural components like mulberry fruit, which contains anthocyanins for coloring agents, to lessen the impact and risk of giemsa. The purpose of this study was to determine the effect of macerated ethanol extract of mulberry with a ratio of 1:3 (w/v) as an alternative to eosin in Giemsa on staining of thin blood smears of malaria, as well as knowing the best concentration in staining. This type of experimental research by observing the clarity of shape, color of parasites P.vivax, P.falcifarum, erythrocyte cells also compared with 3% giemsa as a control. This study consisted of 32 samples, 8 repetitions and 4 treatments namely P1 (3% Giemsa control), Giemsa modified mulberry eosin P2 (20%), P3 (30%), P4 (40%). The quality of the preparations was assessed based on the clarity and contrast of the colors. Kruskal-Wallis and Mann-Whitney data analysis techniques were used. The results showed that mulberry extract could be an alternative dye to replace eosin in the composition of giemsa on malaria thin smear preparations. The most effective concentration was 30% which could give the Plasmodium nuclei the same quality of staining as the control, while for the erythrocytes the staining quality was not the same as the control.

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