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Rurini Retnowati
Jurusan Kimia, FMIPA, Universitas Brawijaya, Malang, Indonesia
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Public Health

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ISOLASI DAN KARAKTERISASI KOMPONEN MINYAK MINT DARI DAUN Mentha arvensis Linn. HASIL DISTILASI AIR Hidayat, Fahmi; Retnowati, Rurini; Soebiantoro, Soebiantoro
Jurnal Ilmu Kimia Universitas Brawijaya Vol 2, No 2 (2013)
Publisher : Jurusan Kimia, FMIPA Universitas Brawijaya

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Abstract

ABSTRAK Tanaman Mentha termasuk dalam keluarga Labiatae, yang banyak dimanfaatkan minyak atsirinya berdasarkan penggunaan dalam berbagai bidang industri, kandungan bahan aktif dan aroma. Pada penelitian ini bertujuan untuk mengisolasi minyak mint dari daun Mentha arvensis segar yang berasal dari Pujon, Batu, Indonesia dengan metode distilasi air, mengkarakterisasi sifat fisik dan menganalisa komponen penyusun minyak mint. Isolasi minyak mint dengan metode distilasi air dari daun M. arvensis diperoleh minyak mint dengan rendemen sebesar 0,09 %, berwarna kuning, berbau menyengat, beraroma khas daun mint, indeks bias 1,468 (25 0C) dan berat jenis 0,899 (25 0C). Hasil analisis minyak mint dengan KG-SM menunjukkan adanya 28 senyawa penyusun minyak mint dengan 5 komponen utama penyusunnya adalah karvon (40,58 %), limonena (19,55 %), β-mirsena (4,10 %), tran-karveol (3,39 %) dan dihidrokarvon (3,01 %). Komponen penyusun minyak mint pada penelitian ini berbeda dengan komponen minyak mint yang berasal dari Patiala, India. Kata kunci: Distilasi air, Mentha arvensis, minyak mint, KG-SM. ABStract Mentha plant has been determined as Labiatae family. The essential oil isolated from this plant has been widely used in various industrial application taking the advantages of its biologically active compounds and fragrances. This study is aimed to isolate mint oil from Mentha arvensis leaves freshly collected from Pujon, Batu, Indonesia, through water-distillation method, characterize its physical properties and analyze its compounds. Mint oil in this reseacrh was obtained in 0.09 % yield, yellow in color, has strong and characteristic odour as typical mint leaves, refractive index of 1.468 (25 oC) and specific gravity of 0.899 (25 oC). Analysis by GC-MS of this mint oil has shown that it consists of 28 compounds with the 5 major compounds are carvone (40.58 %), limonene (19.55 %), β-myrcene (4.10 %), trans-carveol (3.39 %) and dihydrocarvone (3.01 %). The composing components of mint oil in this research is found to be different with that of isolated from Patiala, India. Key words: Water distillation , Mentha arvensis, mint oil, GC-MS.
ISOLASI DAN KARAKTERISASI TERHADAP MINYAK MINT DARI DAUN MENTHA ARVENSIS SEGAR HASIL DISTILASI UAP-AIR Toepak, Erwin Prasetya; Retnowati, Rurini; Masruri, Masruri
Jurnal Ilmu Kimia Universitas Brawijaya Vol 2, No 2 (2013)
Publisher : Jurusan Kimia, FMIPA Universitas Brawijaya

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Abstract

ABSTRAK Minyak mint yang berasal dari Mentha arvensis banyak digunakan sebagai bahan baku dalam industri makanan, kosmetik, dan farmasi. Penelitian ini bertujuan untuk mengisolasi dan mengkarakterisasi minyak mint dari daun segar Mentha arvensis. Isolasi minyak mint dilakukan dengan metode distilasi uap air selama 4 jam, sedangkan karakterisasi sifat fisik ditentukan berdasarkan  warna, bau, indeks bias, dan massa jenis. Komponen penyusun minyak mint dianalisis menggunakan Kromatografi Gas-Spektroskopi Massa (KG-SM). Hasil penelitian menunjukkan bahwa minyak mint yang diperoleh berwarna kuning muda dengan bau yang menyengat,  rendemen 0,06 %, memiliki indeks bias 1,463 (20 oC), dan massa jenis sebesar 1,126 g/mL  (25 oC). Hasil analisis dengan KG-SM menunjukkan adanya 25 komponen penyusun minyak mint, dengan komponen terbesar yaitu karvon (52,46 %). Letak geografis tumbuhnya M. arvensis diduga mempengaruhi senyawa penyusun minyak mint.   Kata kunci : disitlasi uap-air, KG-SM, Mentha arvensis , minyak mint. ABStract Mint oil from Mentha arvenis many uses as raw material in food, cosmetic, and pharmaceutical indsutries. This research were aims to isolate and to characterize the mint oil from fresh leaf of Mentha arvensis. Isolation of mint oil was carried out using water-steam distillation for 4 hours, while the physical properties characterization determined based on colour, odour, the refractive index and density. The chemical component of mint oil was analyzed using Gas Chromatography-Mass Spectroscopy (GC-MS). The experiment result showed that mint oil is light yellow liquid with strong odour and the yield of mint oil is 0.06% , refractive index value is 1.463 (20 oC), and density is 1.126 g/mL (25 oC). The results of GC-MS analyzing showed that mint oil contain 25 chemical components, with the major components are carvone (52.46 %). Geographical location of M. arvensis growing might be predicted can affect the compounds of mint oil. Key words: GC-MS, mint oil, Mentha arvensis , steam-water distillation.
ISOLASI DAN KARAKTERISASI TERHADAP MINYAK MINT DARI DAUN MINT SEGAR HASIL DISTILASI UAP Aziza, Siti Alfisyah Nur; Retnowati, Rurini; Suratmo, Suratmo
Jurnal Ilmu Kimia Universitas Brawijaya Vol 2, No 2 (2013)
Publisher : Jurusan Kimia, FMIPA Universitas Brawijaya

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Abstract

ABSTRAK Minyak mint dapat digunakan sebagai bahan baku industri makanan, minuman, dan farmasi. Penelitian ini bertujuan untuk mengisolasi minyak mint dari daun mint (Mentha arvensis Linn) segar dilakukan dengan metode distilasi uap selama 1 jam, mengkarakterisasi sifat fisik, dan menganalisis komponen penyusun minyak mint menggunakan Kromatografi Gas-Spektroskopi Massa (KG-SM). Minyak mint yang dihasilkan berwarna kuning muda dengan rendemen 0,03 %, indeks bias 1,4701 (25 oC), dan massa jenis 1,1363 g/mL (25 oC). Hasil analisis komponen penyusun minyak mint menggunakan KG-SM menunjukkan bahwa terdapat 37 komponen, dan terdapat 3 komponen utama dalam minyak mint yaitu karvon (30,89 %), piperitenon oksida (14,58 %), dan bornilen (12,75 %). Kata kunci: distilasi uap, Kromatografi Gas-Spektroskopi Massa, Mentha arvensis Linn, minyak mint ABSTRACT Mint oil can be used as raw material for food, beverage, and pharmaceutical industries. The aims of this research is to isolate mint oil from fresh mint (Mentha arvensis Linn) leaves using steam distillation method for 1 hours, to characterize the mint oil is based on its physical properties, and to analyze its chemical compounds using Gas Chromatography-Mass Spectroscopy (GC-MS). The isolation result showed that mint oil is yellow with pungent odour and the yield of mint oil is 0.03 %, refractive index value is 1.4701 (25 oC), and density 1.1363 g/mL (25 oC). GC-MS analysis result showed that the oil contained of 37 components and the 3 main components is carvone (30.89 %), piperitenone oxide (14.58 %), and bornylene (12.75 %).   Keywords: Gas Chromatography-Mass Spectroscopy, Mentha arvensis Linn, mint oil, steam distillation
ESTERIFIKASI 2-ISOPROPIL-5-METILSIKLOHEKSANOL (l-MENTOL) MENGGUNAKAN ASAM PROPIONAT Nurita, Friska Devi Mella; Retnowati, Rurini; Suratmo, Suratmo
Jurnal Ilmu Kimia Universitas Brawijaya Vol 1, No 2 (2014)
Publisher : Jurusan Kimia, FMIPA Universitas Brawijaya

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Abstract

Menthol is one of peppermint oil components (Mentha piperita). It can be converted into menthyl propionate that have stronger aroma than alcohol compounds. The aims of this research were to synthesize ester l­-menthyl propionate using l-menthol and propionate acid and study on the influence of mole ratio of reactans to esters product. The esterifications were carried out by reacting l-menthol and propionate acid in ether solvents and sulfuric acid as catalyst. The mixture was refluxed for 1 hour. The ratio of l-menthol and propionate acid were set at 1:1, 1:2, 1:3, 1:4. The products of esterification were characterized based on physical properties (color and odor) and analyzed by TLC, GC, GC-MS and FT-IR Spectrophotometry. The result of characterization showed that the products are a mixture of l-menthol and l-menthyl propionate. This products have a yellow color and stronger aroma than l-menthol. The results showed the highest yield of synthesis products 22.5 % was obtained at mole ratio l-menthol:propionate acid 1:1. Key words: esterification, l-menthyl propionate, mole ratio
ESTERIFIKASI l-MENTOL DAN ANHIDRIDA ASETAT DENGAN VARIASI RASIO MOL REAKTAN Chasana, Nuraini Uswatun; Retnowati, Rurini; Suratmo, Suratmo
Jurnal Ilmu Kimia Universitas Brawijaya Vol 1, No 2 (2014)
Publisher : Jurusan Kimia, FMIPA Universitas Brawijaya

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Abstract

Ester merupakan senyawa berbau harum, yang dapat diperoleh dari reaksi antara alkohol dan asam karboksilat. Senyawa tersebut banyak digunakan dalam industri parfum, kosmetik, dan makanan. Penelitian ini bertujuan untuk melakukan esterifikasi terhadap l-mentol dengan anhidrida asetat dan mengetahui pengaruh rasio mol l-mentol:anhidrida asetat (1:1, 2:1, 3:1, 4:1, 5:1) terhadap produk ester yang dihasilkan. Reaksi dilakukan dengan mencampurkan senyawa l­-mentol, anhidrida asetat dan katalis H2SO4 98 % dalam pelarut dietil eter dalam refluks selama 1 jam. Hasil sintesis dianalisis berdasarkan penentuan sifat fisik (warna,bau) dan dikarakterisasi dengan Kromatografi Lapis Tipis (KLT), Spektrofotometri Infra Merah (FT-IR), Kromatografi Gas (KG), dan Kromatografi Gas-Spektrometri Massa (KG-SM). Hasil karakterisasi menunjukkan bahwa hasil sintesis masih berupa campuran yaitu l-mentol dan l-mentil asetat, berupa cairan berwarna kuning dan berbau khas mint. Rasio mol l-mentol dan anhidrida asetat mempengaruhi produk l-mentil asetat. % rasio tertinggi l-mentil asetat yaitu sebesar 18,79 % pada rasio mol l-mentol:anhidrida asetat 2:1. Sedangkan rendemen tertinggi senyawa l-mentil asetat yaitu sebesar 28,28 % pada rasio mol l-mentol:anhidrida asetat 2:1. Kata kunci: Esterifikasi, l­-mentol, anhidrida asetat, rasio mol
FRAKSI n-heksana DARI EKSTRAK METANOL DAUN MANGGA KASTURI (Mangifera casturi KOESTERM) DAN UJI FITOKIMIA Putri, Heny Lohono; Retnowati, Rurini; Suratmo, Suratmo
Jurnal Ilmu Kimia Universitas Brawijaya Vol 1, No 1 (2015)
Publisher : Jurusan Kimia, FMIPA Universitas Brawijaya

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Abstract

ABSTRAK   Mangifera casturi (manga kasturi) adalah tanaman yang termasuk dalam genus Mangifera yang dikenal sebagai tanaman khas daerah Kalimantan Selatan. M. casturi mempunyai kelompok senyawa triterpenoid yang merupakan senyawa metabolit sekunder dengan aktivitas biologis. Triterpenoid dapat diperoleh dari fraksi n-heksana ekstrak metanol batang M. casturi, sedangkan pada bagian daunnya belum ada informasi tentang jenis senyawa fitokimianya. Penelitian ini bertujuan untuk melakukan preparasi fraksi n-heksana dari ekstrak metanol daun M. casturi dan mengetahui jenis kelompok senyawa metabolit sekunder yang terdapat pada fraksi n-heksana daun M. casturi. Ekstrak metanol diperoleh dengan cara maserasi terhadap daun M. casturi menggunakan metanol dan fraksi n-heksana diperoleh dengan metode ekstraksi cair-cair menggunakan pelarut n-heksana terhadap ekstrak tersebut, sedangkan untuk mengetahui jenis kelompok senyawa metabolit sekunder pada fraksi n-heksana daun M. casturi dilakukan uji fitokimia. Hasil penelitian ini diperoleh rendemen fraksi n-heksana sebesar 6,89 % dan fraksi n-heksana menunjukkan adanya kelompok senyawa tanin dan triterpenoid.   Kata kunci : ekstrak metanol, fraksi n- heksana, Mangifera casturi, triterpenoid   ABSTRACT Mangifera casturi is a plant belonging to the genus Mangifera and typical mango of Borneo. M. casturi contains of triterpenoids which is an active secondary metabolites compound. Triterpenoids has been known can be obtained from n-hexane fraction of methanol extract from M. casturi stem. There is no research about phytochemical compounds of M. casturi leaves. The purposes of this research was aimed to prepare n-hexane fraction from methanol extract of M. casturi leaves and to determine the secondary group of metabolites compounds from n-hexane fraction. Methanol extract was obtained by using maceration method of M. casturi leaves and n-hexane fractions was carried out by liquid extraction of methanol extract using n-hexane as a solvent. While to determine the secondary metabolites of n-hexane fraction was performed by phytochemical test. The results showed that the n-hexane fraction have yield 6.89 % and its fraction contains of tannins and triterpenoids. Key words : methanol extract, n-hexane fraction, Mangifera casturi, triterpenoids
ISOLASI DAN KARAKTERISASI SENYAWA TURUNAN ACETOGENIN DARI DAUN SIRSAK (Annona muricata) SERTA UJI TOKSISITAS Pradana, Pulung Yudhariska; Suratmo, Suratmo; Retnowati, Rurini
Jurnal Ilmu Kimia Universitas Brawijaya Vol 1, No 1 (2015)
Publisher : Jurusan Kimia, FMIPA Universitas Brawijaya

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Abstract

The research is aims to determine acetogenin derivative isolated from graviola leaf (Annona muricata) and study their toxicity activity. Graviola leaf powder was macerated using ethanol and its isolate were fractionated using methanol. Characterization acetogenin compound in methanol fraction using kedde test, UV-Vis and FTIR spectrophotometer. Kedde test result showed the presence of colour changing of dot to pink. UV-Vis data shows that absorption at 222 nm. FTIR spectra data showed the presence of cluster of C=O, C-C(=O)-O and O-C-C with the peak of the wave number at 1741 cm-1 , 1164 cm-1 and 1076 cm-1. The identification result showed that methanol fraction is acetogenin. The results of toxicity tests methanol fraction from the leaves of the soursop has LC50 value of 35.51 ppm.
SINTESIS SALISILANILIDA DARI KOMPONEN UTAMA MINYAK GANDAPURA Sulistyo, Rinda; Suratmo, Suratmo; Retnowati, Rurini
Jurnal Ilmu Kimia Universitas Brawijaya Vol 1, No 1 (2015)
Publisher : Jurusan Kimia, FMIPA Universitas Brawijaya

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Abstract

The synthesis of salicylanilide from the main components of gandapura oil was conducted in this research through substitution reaction. This research was carried out by reacting methyl salicylate in gandapura oil with aniline by refluxing for 8 hour. The products were identified using IR spectrophotometer and gas chromatography mass spectrometry (GC-MS). Result of identification with IR spectrophotometer showed peaks at 3380.98 cm-1 which is a secondary amide N-H group and peak at 1677.95 cm-1 which is the absorption of amide carbonyl C=O group. The results of the GC-MS identification obtained 4 peaks. Peak with a retention time of 11.505 minutes is showed the presence of methylsalicylate compounds, whereas the peak with aretention time of 22.890 minutes and with 0.26% area has a value for m/z 213 is suspected to be the synthesized compounds (salicylanilide).
Effect of Curing Process on Composition of Indonesian Bay Leaf (Eugenia polyantha Wight.): Components’ Profile and Preference of Flavor Extracted by Simultaneous Distillation-Extraction Method Wartini, Ni Made; Harijono, Harijono; Susanto, Tri; Retnowati, Rurini; Yunianta, Yunianta
Jurnal Teknologi Pertanian Vol 8, No 1 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Bay leaves are widely used as flavouring in Indonesian cuisine, either in the form of fresh ones or after naturally dried, known as curing process. The research was conducted to determine the profile of components of the Indonesian cured bay leaves and to determine the preference of its flavour extracted by simultaneous distillation-extraction method. A randomized block design experiment was performed examining three levels of curing time, namely 0, 2 and 4 days. The effects of curing on the change of weight, moisture content, colour, and components profile of the bay leaves were evaluated. The flavour components from all samples were isolated by simultaneous distillation-extraction method. The hedonic scale scoring was used to evaluate the preference of the flavour of the extract. It was found that the curing process substantially reduced the weight and moisture content, as well as the colour of the leaves. A total of 27, 33 and 23 compounds were resulted from flavour extract of 0, 2, 4 days cured bay leaves, respectively.  The flavour extracts from 0 and 2 days cured bay leaves showed no difference in the preference test.   Key words:  curing, flavour, bay leaf.
ISOLASI ASAM-9Z,12Z,15Z-OKTADEKATRIENOAT DARI BIJI SELASIH (Ocimum basilicum) Fasya, Ahmad Ghanaim; Retnowati, Rurini; Rahman, M.; Duengo, Suleman; Warsito, Warsito
ALCHEMY ALCHEMY (Vol.2 No.1
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (783.743 KB) | DOI: 10.18860/al.v0i0.2300

Abstract

The α-linolenic acid (9,12,15-octadecatrieonic acid) is omega-3 fatty acid that more active than other fatty acids to inhibit cell membrane damages, formation and growth of brain functions, antiinflamatory and prevent several cronic deseases like lung desease and arthrytis. Some research explain that geometri of omega-3 fatty acids had effect on its bioactivity. This research purpose was to isolate α-linolenic acid with geometry Z,Z,Z (9Z,12Z,15Z-oktadekatrienoat).O. basilicum seeds oil was isolated from O. basilicum seeds using Soxhlet extraction with n-hexane, then hidrolized by 12 % solution of KOH in aquadest. The α-linolenic acid was separated from other fatty acids by urea inclusion methods. The optimum condition of urea inclusion was determined in various temperature     (+ 5, + 3, + 1, + (-1), + (-3), + (-5))0C and ratio of fatty acid : urea 1:1; 1:1,5; 1:2; 1:2,5; 1:3; 1:3,5; 1:4.From this research, extraction of O. basilicum seeds oil with n-hexane as solvent resulted clear yellow-brown oil with refractive indeks 1,466 and density 0,855 g/mL. Gas Chromatography (GC) analysis of fatty acids hidrolyzed from   O. basilicum oil showed peak at tR= 19,949 minutes with relative percentage 70,72 %. Base on Mass Spectrum (MS), the fragmentation of this compound, with  tR= 19,949 minutes, was identic with 9Z,12Z,15Z-oktadecatrienoic acid.Isolation of α-linolenic acid from other fatty acids using urea inclusion at temperature 0-2 0C dan rasio fatty acid: urea 1:1,5 showed nonadduct fraction contains compound with tR= 19,980 minutes and relative percentage 88,51 %. Base on Mass Spectrum (MS), the fragmentation of this compound, with tR= 19,980 minutes, was identic with 9Z,12Z,15Z-oktadecatrienoic acid.
Co-Authors Ahmad Ghanaim Fasya, Ahmad Ghanaim Anisa Lailatusy Syarifah Bambang Poerwadi Chasana, Nuraini Uswatun Christina Melani Brawijayanti Muda Makin Devina Azzuhro Dr.Ir. Yunianta, DEA Fahmi Hidayat Heny Lohono Putri Herman Tolle, Herman Hermin Sulistyarti Lestari, Martina S M. Rahman Martina S Lestari Masruri Masruri Ni Made Wartini Nurita, Friska Devi Mella Pulung Yudhariska Pradana Puspitaloka, Paradhita Ayu Putra, Boyfannie Ivan Rinda Sulistyo SATRIYAS ILYAS Sentot Joko Raharjo Siti Alfisyah Nur Aziza Soebiantoro soebiantoro Soebiantoro Soebiantoro Soebiantoro, Suleman Duengo Suratmo Suratmo Suratmo Suratmo Suratmo, Suratmo Syarifah, Anisa Lailatusy Toepak, Erwin Prasetya Toto Himawan Tri Susanto Warsito Warsito