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All Journal Alotrop Jurnal Pendidikan dan Ilmu Kimia
I Nyoman Chandra
Universitas Bengkulu
Chemistry Education

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Journal : Alotrop Jurnal Pendidikan dan Ilmu Kimia

 1 
PEMANFAATAN EKSTRAK BUAH Morus alba L. (Murbei) SEBAGAI PENGAWET ALAMI IKAN Selaroides leptolepis (Selar) Diah Sari Nastiti; Nurhamidah Nurhamidah; I Nyoman Chandra
ALOTROP Vol 3, No 1 (2019)
Publisher : University of Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/atp.v3i1.9019

Abstract

The purpose of this study is to measure the influence of concentration and time of soaking of fruit extracts Morus alba l. (Mulberry) is effective as a preservative Selaroides leptolepis fish (Trevally). Samples taken of coral in the fruit of the Holy City of Argamakmur, North Bengkulu and trevally fish samples taken directly from the beach, the village Plow Jakat, province of Bengkulu. Fruit samples grinded using a blender and aqueous extracts are obtained through maceration method using aquades and filtered so that retrieved the mulberry and subsequent solution diluted with aquades be a concentration of 20, 40, 60 and 80% (v/v). Phytochemicals profile test to determination of secondary metabolites in extracts. The test is done through the methods of preserving this soaking on a several concentrations variation and soaking time with without soaking as control. The variation of the concentrations is done at a concentration of 10, 20, 30 and 40%, with soaking time variation 1, 2 and 3 hours. Variation of time observations were at 12, 18 and 24 hours and test the chemical content in the form of a test of water content, levels of Total Volatile Bases (TVB), and pH values. Phytochemical test results obtained the presence of saponins, alkaloids, terpenoids, phenolic and flavonoid compounds and do not contain steroids. The results showed that the extract of Mulberry fruits proved capable of lowering the pH and the levels of TVB but does not affect the water content of the fish. Soaking time variations do not affect the water content, pH and the levels of TVB. From the results obtained that the use of the mulberry fruit extract at concentrations of 30% with long submergence 1 hour most optimal for use as a preservative natural for S. leptolepis up to 18 hours at room temperature to the value pH 6.7 and TVB at 27.2 mg N%.
PEMANFAATAN SILIKA DARI PASIR PANTAI LINAU UNTUK MENGURANGI KADAR AMMONIUM DALAM LIMBAH CAIR TAHU Chrisnia Nurbaiti; Rina Elvia; I Nyoman Chandra
ALOTROP Vol 2, No 2 (2018)
Publisher : University of Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/atp.v2i2.7480

Abstract

The purpose of this study was to synthesize silica from Linau beach sand and its application as an adsorbent in reducing ammonium content in tofu liquid waste. Silica synthesis was carried out using the Sol-gel method using raw materials of 20 grams of refined sand, by dissolving sand into 160 mL NaOH 4 M while being heated and stirred constantly at 1050C for 90 minutes, and then filtered using filter paper. The residue obtained was calcined at 500oC for 30 minutes. The solid obtained is dissolved into 200 mL aqua DM so that it becomes a sodium silica solution. The sodium silicate solution was obtained, then added 1 M HCl solution drop by drop until it was obtained pH 7, and then left for 18 hours until a gel was formed and continued with washing using aqua DM and filtered with filter paper. The gel obtained was then dried at 1050C for 8 hours in the oven to obtain silica powder. Silica redemen produced from silica synthesis from Linau beach sand was obtained at 0.405%. The results showed that the synthesis silica from Linau beach sand was able to reduce ammonium content in tofu wastewater with the yield parameters in the form of tofu waste content decreasing at optimum mass 0, 25 grams, contact time 15 minutes with adsorption efficiency of 32.59%
KARAKTERISASI NANOPARTIKEL KITOSAN EKSTRAK DAUN UBIJALAR (Ipomoea batatas L.) MENGGUNAKAN METODE GELASI IONIK Ade Indriani Putri; Agus Sundaryono; I Nyoman Chandra
ALOTROP Vol 2, No 2 (2018)
Publisher : University of Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/atp.v2i2.7561

Abstract

The purpose of this study is to determine and measure the results of the characterization of Chitosan nanoparticle synthetized from leaves of sweet potato (Ipomoea batatas l.) extracts . The methods used to make nanoparticles is made with Ionic Gelation method based on electrostatic interaction between the Hydroxyl Amine on Chitosan with cluster of negative charge from the polianion NaTPP with conditioned surfactant Tween 80 used as surfactant. Characterization test of nanoparticle morphology in this study obtained using the Fourier Transformation  Infra Red (FTIR), and Particle Size Analyzer (PSA). Results with FTIR characterization test from the obtained Chitosan-white purple sweet potato leaf extract nanoparticles has a cluster of N-H and P = O that show the occurrence of ammonium ion interaction between Chitosan with polianion from NaTPP and sweet potato leaves. The interaction seen from wave number and intensities  O-H shifting from pure Chitosan at 3425.56 cm-1 to 3427, 51 cm-1, as well as on pure Chitosan N-H absorption  undergoes a shift from 1597, 06 cm-1 to becomes 1629.85-1 cm-1, which shows that there has been a cross connective between ammonium ion on Chitosan and Posphat from NaTPP and white purple sweet potato leaf extract. The results of the analysis from the PSA, is known to the average Nanokitosan particle sizes extracts from white purple sweet potato leaf extracts with the addition of NaTPP i.e. of 302.6 nm and that the aim of the research on Chitosan nanoparticle synthesis has been successfully done.
Co-Authors Ade Indriani Putri Budiyanto Budiyanto Chrisnia Nurbaiti Diah Sari Nastiti Nurhamidah Rina Elvia