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All Journal Natural Science: Journal of Science and Technology Indonesia Chimica Acta
Abd. Rahman Razak
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Chemical Engineering, Chemistry & Bioengineering Computer Science & IT

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PRODUKSI SENYAWA BAKTERIOSIN SECARA FERMENTASI MENGGUNAKAN ISOLAT BAL Enterococcus faecium DU55 DARI DANGKE Razak, Abd. Rahman; patong, Abd. Rauf; Harlim, Tjodi; Djide, M. Natsir; Haslia, Haslia; Mahdalia, Mahdalia
Indonesia Chimica Acta Volume 2 No 2 - December 2009
Publisher : Indonesia Chimica Acta

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Dangke is one of traditional food from Enrekang Province Sulawesi Selatan which is made from buffalo milk and enzimatically processed using papain from papaya’s gland secretion. Research on this local product as source of lactic acid bacteria (LAB) has been done. Counted 30 LAB was successfully isolated and 3 of them were potentially to be able to yield antimicrobial compound. Enterococcus faecium DU55 is one of LAB isolate available to be applied for producing bacteriocin compound through fermentation. Optimum condition of fermentation was specified by determining the highest antimicrobial activity generated by filtrate of fermentation result. Antimicrobial activity examination was carried out through diffusion agar method by measuring inhibition zone growth of pathogen bacterium Salmonella typhimurium FNCC 0050. Research results indicate that maximum bacteriocin compound production by BAL isolate E. faecium DU55 was obtained at condition of optimum fermentation at 30 °C during 42 hour using M1 medium with the same composition to medium MRS (Man Rogosa and Sharpe).Keyword: dangke, LAB isolate, bacteriocin, antimicrobial activity
RETENSI KAROTEN DALAM BERBAGAI PRODUK OLAHAN LABU KUNING (CUCURBITA MOSCHATA DURCH) Ranonto, Novrina Rasinta; Nurhaeni, Nurhaeni; Razak, Abd. Rahman
Natural Science: Journal of Science and Technology Vol 4, No 1 (2015): Volume 4 Number 1 (March 2015)
Publisher : Univ. Tadulako

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Telah dilakukan penelitian mengenai ?Retensi Karoten Dalam Berbagai Produk Olahan Labu Kuning (Cucurbita moschata Durch)?.Penelitian ini bertujuan untuk mengetahui retensi karoten labu kuning yang diolah menjadi kerupuk, mie dan biskuit fungsional. Pencapaian tujuan dilakukan melalui tiga cara pengolahan dari setiap produk olahan labu kuning. Hasil penelitian menunjukkan retensi karoten dari masing-masing produk olahan yaitu kerupuk 79,44%, biskuit 71,27% dan mie 64,46%. Faktor pengolahan seperti suhu dan waktu mempengaruhi retensi karoten produk olahan labu kuning
KAJIAN PENGGUNAAN PENGKELAT UNTUK MENURUNKAN KANDUNGAN BESI DALAM MINYAK DAUN CENGKEH Saputri, Fatma; Razak, Abd. Rahman; Musafira, Musafira
Natural Science: Journal of Science and Technology Vol 3, No 2 (2014): Volume 3 Number 2 (August 2014)
Publisher : Univ. Tadulako

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The investigation about study of the use of chelating agent to reduce iron content in clove oil has been done. This study aimed to determine the type of chelating agent that has the best ability in reducing the iron content in clove oil and to determine the optimum concentration of the chosen chelating agent in reducing the iron content in clove oil. Determination of iron content (Fe) was conducted using Atomic Absorption Spectrophotometry (AAS). The result obtained show that the type of chelating agent that has the best ability in reducing the iron content in clove oil was EDTA with 1,8% of the optimum concentration. It could reduced the iron content from 3,75 ppm to 0,625 ppm or approximately 83,333% of iron reduction.
Co-Authors Abd. Rauf Patong Fatma Saputri Haslia Haslia, Haslia M. Natsir Djide Mahdalia Mahdalia, Mahdalia Musafira Musafira Novrina Rasinta Ranonto Nurhaeni Nurhaeni Tjodi Harlim