Article Per Year (5 Year)
p-Index From 2019 - 2024
0.444
P-Index
This Author published in this journals
All Journal Techno: Jurnal Penelitian Jurnal Dinamika Pengabdian (JDP) Indonesia Chimica Acta As-syifaa Jurnal Farmasi Indonesian Journal of Chemical Analysis (IJCA)
Hasnah Natsir
Chemistry Department Faculty Of MIPA Universitas Hasanuddin
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology

Published : 6 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 6 Documents
Search

 1 
PENGARUH SENYAWA KOFAKTOR DAN STABILITAS TERHADAP AKTIVITAS ENZIM β-1,3-GLUKANASE DARI ISOLAT BAKTERI TERMOFIL Bacillus licheniformis HSA3-1a Seniwati Dali; Hasnah Natsir; Gusti Gusti
As-Syifaa Jurnal Farmasi Vol 4, No 2 (2012): AS-SYIFAA Jurnal Farmasi
Publisher : Fakultas Farmasi UMI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (197.432 KB) | DOI: 10.33096/jifa.v4i2.85

Abstract

Study on the effect of compound cofactor and stability to enzyme activity of β-1 ,3-glucanase has been done. This study used bacterial isolates B. licheniformis HSA3-1a isolated from a hot spring Sulili Pinrang as a source of the enzyme β-1 ,3-glucanase. Isolation of enzyme made after bacterial are activated and cultured in fermentation medium, pH 7,0 and temperature of 50 0C for 4 days. The resulting enzyme performed activity assay. Activity of enzyme assays performed by adding the compound cofactor MgCl2, CaCl2, CuCl2, CoCl2, and ZnCl2 at different concentrations (0.25, 0.5, and 1.0) mM. To determine the stability of the enzyme made by varying the incubation time (0, 30, 60, 90, 120 and 180) minutes. The result showed that the cofactors of compounds that can serve as an activator for the enzyme β-1 ,3-glucanase from B. licheniformis HSA3-1a is MgCl2 and CaCl2 at a concentration of 0:25 mM, 0.5 mM and 1.0 mM. Compound cofactor of CaCl2 1 mM is stabilizier of enzyme β-1,3-glukanase because the relative activity of the enzyme remaining 86% of the treatment time for 180 minutes prainkubasi.Key Word : β-1 ,3-glucanase, Bacillus  licheniformis HSA3-1a, cofactor, enzyme activity, stability
PELATIHAN PENGOLAHAN AIR KELAPA MENJADI KECAP DI DESA MATTIRODECENG, KECAMATAN TIROANG, KABUPATEN PINRANG Hasnah Natsir; Abdur Rahman Arif; Rugaiyah A Arfah; Muhammad Zakir; St Fauziah St Fauziah; Prastawa Budi
Jurnal Dinamika Pengabdian (JDP) Vol. 6 No. 1 (2020): JURNAL DINAMIKA PENGABDIAN VOL. 6 NO. 1 OKTOBER 2020
Publisher : Departemen Budidaya Pertanian Fakultas Pertanian UNHAS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/jdp.v6i1.10009

Abstract

Mattirodeceng is a village located in Pinrang Regency, which has considerable natural resource potential in coconut production. But the utilization of coconut plants, especially the water of coconut, is still low. Coconut water only used for consumption purposes at certain times. The purpose of this activity is to provide training on the benefits and ways of processing coconut water into soy sauce for PKK groups in the Mattirodeceng village. The method used in this activity consisted of the pre-activity stage, which included a survey of the location and trial making of soy sauce made from coconut water. The implementation of activities carried out by counseling methods and training on the benefits and ways of processing coconut water into soy sauce. The result of the application of this activity was an increase in participants' knowledge about coconut water, namely its nutritional content, and its processed products in the form of soy sauce. The Organoleptic test showed the level of panelists' preference for taste, flavour, texture, and color showed good results, where all panelists liked the coconut water soy sauce products   Keywords: Coconut water, soy sauce, organoleptic Mattirodeceng Village.   ABSTRAK Mattirodeceng merupakan salah satu desa yang terletak di Kabupaten Pinrang yang memiliki potensi sumber daya alam yang cukup besar dalam produksi kelapa. Namun pemanfaatan tanaman kelapa, terutama air kelapa masih rendah. Air kelapa hanya digunakan untuk keperluan konsumsi pada saat-saat tertentu. Tujuan dari kegiatan ini yaitu untuk memberikan pelatihan manfaat dan cara pengolahan air kelapa menjadi kecap kepada kelompok PKK di desa mattirodeceng. Metode yang digunakan dalam kegiatan ini terdiri dari tahap pra kegiatan yang meliputi survei lokasi dan uji coba pembuatan kecap air kelapa. Tahap pelaksanaan kegiatan dengan metode penyuluhan dan pelatihan tentang manfaat serta cara pengolahan air kelapa menjadi kecap. Hasil dari pelaksanaan kegiatan ini adalah meningkatnya pengetahuan peserta tentang air kelapa, yaitu kandungan gizinya, dan produk olahannya berupa kecap. Hasil uji organoleptik menunjukkan tingkat kesukaan panelis terhadap rasa, aroma, tekstur dan warna menunjukkan hasil yang baik, dimana seluruh panelis menyukai produk kecap air kelapa.   Kata kunci: Air kelapa, kecap, organoleptik, Desa Mattirodeceng.
Synthesis and Characterization of Chitosan Nanoparticles from theshells of crabs(Portunus pelagicus) and Application as Antimicrobial Fatahu Fatahu; Hasnah Natsir; Paulina Taba
Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) Volume 8 No 2 - December 2015
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ica.v8i2.2469

Abstract

Chitosan was modified into nanoparticle chitosan in order to increase its absorptivity and solubility in water so that it can be applied in various fields. The objective of this research was to produce nanometer-sized chitosan, to characterizethe functional groups and the particle size of chitosan  as  well  as  to  test  its  antimicrobial  activity.  Chitosan  nanoparticles  were  synthesized through ionic gelation method by reacting chitosan with tripolyphosphate ions through ionic cross- linking reaction. The functional groups of chitosan were determined from its FTIR spectrum, the particle size was obtained from its X-ray diffractogram  and particle size analysis (PSA). Chitosan nanoparticles  with  the  smallest  size  based  on  XRD wereobtained  at  a  concentration  of  0.1% chitosan (CNPs 1) and chitosan 0.2% (CNPs 2) with the addition of 0.1 % tripolyphosphate ion. The sizes of chitosan nanoparticles,CNPs 1 and CNPs 2,obtained from the analysis of PSA were 224.68 and 204.32 nm, respectively. Polydisperse index value (pdi) of chitosan nanoparticles produced  were  0.226  and  0.261  (pdi  <0.5),  respectively.  The  results  indicate  that  chitosannanoparticles synthesized havehomogeneous particle size distributions. The test results against four types of pathogens showed that CNPs 2 had inhibitory activity against the three types of microbes, Staphylococcus aureus, Pseudomonas aeruginosa, and Malassezia furfur, but it was not active against the fungus of Candida albicans.
ENZIMATIC PRODUCTION OF CHITOSAN FROM WASTE OF RAJUNGAN CRAB SHELL AND IT’S APLICATION IN CHOLESTEROL REDUCTION BY IN VITRO TEST Alfian Nasir Maidin; Hasnah Natsir; Seniwati Dali
Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) Volume 10, No.1: June 2017
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ica.v10i1.6404

Abstract

This research aimed to show the percentages of the level of the cholesterol decreased by the convertion product of chitosan enzimatically through in vitro. The research method was started by the demineralization process of the sample in the form of powder of crab shells, and then continued with the de-colorization and de-proteination steps. The next step was de-asetilation enzymatically using de-acetylated chitin which had been isolated from Bacillus licheniformis HSA3-1a bacteria at 50OC for 2 hours until the chitosan was obtained. The research results indicated that the characteristics of the isolated chitosan had water content of 5.45%, ash content 1.53%, N-total of 6.99% and de-acetylation degree of 78.9%, and it showed white yellowish powder form. The results of the test of chitosan as the reducer of cholesterol level by in vitro process showed that 31.18% of the cholesterolwas decreased by 2 mg concentrate of chitosan. Beide, 0.5 mg of simvastatin (as positive control) had decreased by 58.29%. 
PRODUKSI DAN KARAKTERISASI ENZIM KITOSANASE DARI ISOLAT BAKTERI Klebsiella sp Sarnia Sarnia; Hasnah Natsir; Seniwati Dali
TECHNO: JURNAL PENELITIAN Vol 4, No 02 (2015): Techno Jurnal Penelitian
Publisher : Universitas Khairun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33387/tk.v4i02.339

Abstract

Enzim kitosanase merupakan enzim yang mengkatalisis reaksi endohidrolisis ikatan (1,4) β- glukosida pada kitosan menjadi serangkaian kitooligosakarida atau oligomer kitosan. Diantarasemua organisme penghasil kitosanase, bakteri mendapat perhatian khusus karena bakteri mampu memproduksi secara cepat kandungan biomassa sehingga senyawa bioaktif bisadiproduksi lebih mudah, cepat dan banyak dalam skala bioteknologi Kitosanase dari mikroba memberikan hasil yang baik dalam memproduksi kitooligosakarida, namun sangat mahal untuk digunakan di industri dalam skala besar. Penelitian ini bertujuan untuk memproduksi dan karakterisasi ekstrak kasar enzim kitosanase dari Klebsiella sp. Enzim kitosanase diproduksi pada medium fermentasi yang mengandung 0,5% koloidal kitosan selama 60 jam dengan aktivitas 0,309 U/mL (5,235 U/mg), bekerja optimum pada suhu 40 ºC dan pH 8, kecepatan maksimal enzim pada konsentrasi substrat (soluble kitosan) 1 %, diaktifkan oleh Co2+; Ca2+ dan Ni2+ serta dihambat oleh Zn2+; Mg2+ dan Cu2+.Kata kunci: Kitosanase, Klebsiella, kitooligosakarida Kitosanase enzyme is an enzyme to catalyze the bonding endohidrolisis (1.4) β- glucoside on chitosan into a series chitosan oligomers or kitooligosakarida. Among all organismschitosanase, bacteria have a particular concern because the bacteria are able to produce quickly the content of the biomass so that the bioactive compounds could be produced more easily ,faster and more in scale biotechnology. Chitosanase of microbes give good results in producing kitooligosakarida, but very expensive for use in large-scale industry. This study aims to manufacture and characterization of enzymes chitosanase crude extract of Klebsiella sp. Kitosanase enzyme produced in the fermentation medium containing 0.5 % colloidal chitosan for60 hours with the activity of 0.309 U / mL ( 5,235 U / mg ) , work optimally at 40 ° C and pH 8, the maximum speed on the enzyme substrate concentration (soluble chitosan ) 1 %, powered by Co2+ ; Ca2+ and Ni2+ and inhibited by Zn2+ ; Mg2+ and Cu2+ .Keyword : Chitosanase, Klebsiella, Chitooligosaccaride
Analisis Total Volatile Base (TVB) dan Uji Organoleptik Nugget Ikan Dengan Penambahan Kitosan 2,5% Darmawati Dalle; Hasnah Natsir; Seniwati Dali
Indonesian Journal of Chemical Analysis (IJCA) Vol. 4 No. 1 (2021): Indonesian Journal of Chemical Analysis
Publisher : Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/ijca.vol4.iss1.art1

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kitosan 2,5% pada nugget ikan melalui analisis Total Volatile Base (TVB) dan uji organoleptik. Analisis TVB terdiri dari tahap ekstraksi, destilasi dan titrasi. Sedangkan uji organoleptik menggunakan beberapa parameter yaitu uji kenampakan, aroma, tekstur, dan cita rasa. Hasil yang diperoleh menunjukkan bahwa penambahan kitosan 2,5% dapat memberi daya tahan pada nugget ikan hingga jam ke-24 dengan nilai TVB 21,79 mg-N/100g pada penyimpana suhu 27 °C. Sedangkan penyimpanan pada suhu 5 °C dapat memberi daya tahan hingga jam ke-72 dengan nilai TVB 13,43 mg-N/100g. Hasil uji organoleptik menunjukkan nugget ikan masih sangat disukai. Oleh karena itu, nugget ikan yang melalui proses pengawetan dengan penambahan kitosan 2,5% masih memenuhi syarat untuk dikonsumsi.
Co-Authors Abdur Rahman Arif Alfian Nasir Maidin Darmawati Dalle Fatahu Fatahu Gusti Gusti Muhammad Zakir Paulina Taba Prastawa Budi Rugaiyah A. Arfah Sarnia Sarnia Seniwati Dali Seniwati Dali Seniwati Dali Seniwati Dali St. Fauziah