KOVALEN: Jurnal Riset Kimia
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AKTIVITAS ANTIOKSIDAN EKSTRAK UMBI SUWEG (Amorphophallus paeoniifolius) DARI BERBAGAI TINGKAT POLARITAS PELARUT
Get PDFABSTRACT Has done research about antioxidant activity of suweg tuber (Amorphophallus campamulatus) based on the level of polar solvent. This research begins with in phased maceration extraction using n-hexane, ethyl acetate dan ethanol. Next step was antioxidant activity test with tyocyanate to n-hexane extract and DPPH methods to ethanol extract, ethyl acetate and vitamin C. The result showed antioxidant activity in n-hexane extract i.e. 14,96 %, end 77,13 % BHT while in ethyl acetate, ethanol and vitamin C reached IC50 value are 458,102 ppm, 223,268 ppm dan 26,76 ppm. Keywords: Suweg tuber, type of solvent, maceration, antioxidan
REDUKSI ION KALSIUM DALAM AIR TANAH MENGGUNAKAN ADSORBEN DARI KULIT PISANG KEPOK (Musa normalis L.)
Get PDFABSTRACT It had been done a research with the aim to investigate the reduction of calcium ion in the soil water using adsorbents from Kepok banana (Musa Normalis L.) peel. This research used activated adsorbents with H2SO4 3 M and unactivated, with the various time of mixed until 10, 20, 30, 40, 50 and 60 minutes. The results showed that the reduction % of calcium ion of unactivated adsorbents were 2.65; 3.03; 3.79; 4.17; 4.54; 6.44; and activated were 15.15; 16.67; 19.32; 21.59; 22.73 and 23.48 respectively. Keywords: Reduction of calcium ion, soil water, Kepok banana peel
KAJIAN RETENSI KAROTEN KAPANG ONCOM MERAH DARI TONGKOL JAGUNG SELAMA PENGOLAHAN DAN PENYIMPANAN MIE INSTAN FUNGSIONAL
Get PDFHas done research on carotenoids retention oncom red on the processing and storage of instant noodles functional.This study aims was to determine the level of damage carotene in the instant noodle processing and to determine the carotene retention during storage of instant noodles as well as to determine the shelf life of instant noodles at a temperature 50ºC and 60ºC. Estimation of shelf life or expiration period using the model of reaction kinetics the treatment phase of the study include red oncom mold production, processing instant noodles and storage of instant noodles on the temperature. Analysis carotene on instant noodlesdone every 0 days to 6 days using UV-Vis spectrophotometry method in wavelength. The data obtained is used to determine the shelf life of instant noodles. The results obtained showed live carotene demage during the processing of instant noodles is to 20g = 1,867%. For temperature 60oC for 20g = 10,208%, and determining Q10 is 2,90 and the expiration of a functional instant noodles is 122 days.Keywords : Carotene, Mie Functional, Retention carotene, Shelf life, Reaction Kinetics Mode
BIOSORPSI Hg(II) DENGAN KULIT BUAH KAKAO (Theobroma cacao L.)
Get PDFABSTRACT This study aims are determine the amount of biosorbent from cocoa fruit skin and required best interaction time to be able to adsorb Hg(II) in solution. This study was conducted using a completely randomized design (CRD) with 5 variations of biosorbent amount is 2, 4, 6, 8, and 10 grams and contact time is 30, 60, 90, 120, 150 minutes. Each treatment was repeated twice. The results showed that the best amount of biosorbent in the adsorption of Hg(II) is 99.11% with biosorbent weight 2 grams. Best contact time for the adsorption of Hg(II) is 90 minutes with the amount of adsorbed as much as 99.82%. Keywords : Biosorption, Cocoa fruit skin, Mercur
ANALISIS KUALITATIF KANDUNGAN FORMALIN PADA TAHU YANG DIJUAL DIBEBERAPA PASAR DI KOTA PALU
Get PDFIt had been an investigation on qualitative analysis of formalin in tofu that sold in Palu markets, purpose of this study was to identifity content of formalin in samples of tofu.This identification can know with changes of the colour of the filtrate in samples of tofu from pink to be brown until the colour fed off in 30 minutes. Samples of tofu were taken from some traditional and modern markets in Palu city. The results obtained 66.7% of all of tofu samples identified content of formalin there were 6 samples with sign of M-3, T-2, T-6, T-5, M-2, and T-4, but 3 samples with sign of T-3, M-1 and T-1 not found. It was supported of texture of tofu samples. There showed that producen of tofu in Palu city is still using formalin as preservative substance in process of tofu production.Keywords: Qualitative analysis of formalin, tofu
KAJIAN AKTIVITAS ANTIOKSIDAN EKSTRAK DAUN TEMBELEKAN (Lantana camara L) BERDASARKAN TINGKAT KEPOLARAN PELARUT
Get PDFThe investigation about the antioxidant activity of tembelekan (Lantana camara L) leaf extract based on level polar solvent . Has been done the aim of this study was to determine the IC50 value and to know the content of antioxidant compounds from tembelekan leaf extract based on the level of polar solvent the extraction of tembelekan leaf was done with maceration method . The result showed that ethyl acetate extract of tembelekan leaf has the highest antioxidant activity with IC50 value was 71,70 ppm. Keywords: Tembelekan ( Lantana Camara L ) , IC50 , Antioxidant , DPP
PEMANFAATAN KITOSAN CANGKANG KEONG BAKAU (Telescopium sp) SEBAGAI PENGIKAT ION LOGAM TIMBAL (Pb) DALAM LARUTAN
Get PDFABSTRACTResearch utilization of mangrove snail chitosan conech shell (Telescopium sp) as a binding metal ions of lead (Pb) in solution. This study aims to determine the best time of the metal ion absorption of lead (Pb) by a conch shell chitosan mangrove (Telescopium sp) with the remains of 150 rpm shaking method. This research was conducted by completely randomized design (CRD) and 4 variations of shaking time is 50, 55, 60 and 65 minutes. Each treatment was repeated three times. The results obtained are binding Pb (II) by the highest chitosan during 65 minutes agitation is 98.27%. Key words: Chitosan, absorption, lea
PEMANFAATAN GETAH BIDURI DALAM PRODUKSI ALBUMIN IKAN GABUS (Ophiocephalus striatus)
Get PDFThe Research about utilization of sap Biduri in the production of albumin fish cork (Ophiocephalus striatus). Has been done This research  purposes to determine the ratio of sap Biduri to extract cork fish that produce the protein albumin with the highest yield and optimum heating time which produces the highest yield of the protein albumin. The study used a completely randomized design (CRD), which consists of the influence of the ratio of sap Biduri to extract protein and the effect of heating time Biduri to extract latex mixture. Each treatment is done twice to obtain 22 units of the experiment. The highest protein yield was obtained at a ratio of sap Biduri 3,0 : 30 and the heating time of 60 minutes at 53,43 %. The purity of the highest degree obtained at the optimum 50 minutes warm up period of 35.50 %.Keywords : Fish Cork, Biduri Protease enzyme, Protein yield of albumin, Albumin purity degre