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AKTIVITAS ANTIOKSIDAN DAN ANTIFOOKSIDASI DARI EKSTRAK BUAH LABU KUNING (Cucurbita Moschata) [Antioksidan Activities And Antifotooxidation of Pumpkin (Cuurbita Moschata) Extracts] Gumolung, Dokri; Suryanto, Edi; Mamuaja, Christin
Jurnal Ilmu dan Teknologi Pangan Vol 1, No 1 (2013)
Publisher : Pascasarjana Unsrat

Show Abstract | Download Original | Original Source | Check in Google Scholar

The objective of this study were to identify carotenoid, phenolic contents, and to determine the free radical scavenging activiy, and active oxygen species on the skin, flesh, flakes and seeds of pumpkin.Active oxygen compound quenching effects was conducted using linoleic acid as substrate containing erythrosine as a sensitizer and exposed under continuous illumination (400 lux) with the fluorescent light for up to 15 hours. The results showed that all of the pumpkin parts containing beta-carotene and phenolic. All parts of the fruit had a free radical scavenging activity and activity oxygen species.Scavenging free radical activity of EET-Skin 78.85%, EET-Meat 62.16%, EET-tuft 74.74% and 78.28% EET-seed respectively were observed in this study. In the measurement of oxygen singlet activity stabilizer in the photooxidation of linoleic acid system for 15 hours, the amount of extract concentration significantly contribute to reduce the oxidation of linoleic fatty acid. The extract seeds from pumpkin was the most strongly inhibit the oxidation of linoleic fatty acid in the photooxidation. It can be concluded that pumpkin seeds extract had the most strongest free radical scavenging activity and active oxygen species.

Optimasi dan validasi metode analisis residu klorpirifos menggunakan High Performance Liquid Chromatography (HPLC) Abdon Saiya; Dokri Gumolung; Dian Herlinda Octorina Howan
Jurnal Kimia Fullerene Vol 2 No 2 (2017): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

One of the most sensitive and selective instrumentation techniques for the analysis of pesticide residues in vegetables at a high level is High Performance Liquid Chromatography (HPLC). To obtain optimum result of measurement, optimization and validation of measurement method is needed. The purpose of this research is to optimize and validate the determination of chlorpyrifos concentration by HPLC method, so it can be used for analysis of chlorpyrifos residues in samples of cabbage vegetables taken from some traditional markets in North Sulawesi. Optimized chromatographic parameters are the composition of mobile phase of water and acetonitrile, mobile phase flow rate, and the volume of the sample injection. While the validated measurement parameters include precision, linearity, detection limits, and quantitation limits. Based on the results obtained using Zorbax Eclipse Plus C18 column, the optimum condition of HPLC was achieved at λmax of 289 nm, mobile phase composition of water : acetonitrile was 10:90, mobile phase flow rate of 0.70 mL/min, and sample injection volume of 15 μL. The result of validation of analytical method shows that analytic performance of determination of chlorpyrifos with HPLC method is very good, it is indicated by measurement parameter such as precision shown with coefficient of variation (CV) was 0,2086%, linearity indicated by correlation coefficient (r) was 0.9963, the detection limit (LOD) of 0.67 ppm, and the quantitative limit (LOQ) of 2.24 ppm, which all meet the requirements. The results of this study indicate that this method can be used for analysis of chlorpyrifos residues in cabbage vegetable samples.

Penghambatan Oksidasi Lipid Minyak Ikan Cakalang (Katsuwonus pelamis) Oleh Air Jahe (Zingiber officinale var. rubrum) Selama Penyimpanan Dingin Ilevena Rolima Josef; Ardi Kapahang; Dokri Gumolung
Jurnal Kimia Fullerene Vol 4 No 2 (2019): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Fish is one of the main foods for humans that are rich of proteins, fatty, and minerals that are good for health. Unsaturated fatty acids are very easily oxidized by the presence of catalysts such as oxygen, heat, light, and the presence of metals. Ginger contains antioxidants which can inhibit oxidation of fat or oil. This study aims to inhibit fat oxidation of skipjack fish with the addition of ginger. Skipjack fish soaked in ginger water with a concentration of 10%, 20%, 30% and the control, then saved for 0, 2, 4 days. The fish was extracted by the wet rendering method and then analyzed with 2 parameters, peroxide value and free fatty acids with the titration method. The best concentration in inhibiting lipid oxidation of skipjack fish is at a concentration of 10% and 30%. The peroxide value of cakalang oils is still below the IFOS standard of 3.75 meq O2/kg and the percentage of free fatty acids is still below the standard of 1.5%

Analisis Residu Pestisida dalam Tomat, Cabai Rawit dan Wortel dari Beberapa Pasar Tradisional di Sulawesi Utara Abdon Saiya; Dokri Gumolung; Joice Dorsila Susana Caroles
Jurnal Kimia Fullerene Vol 3 No 2 (2018): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

One method to eradicate plant pests carried out by farmers in the North Sulawesi area is to use pesticides because they are considered easy to obtain, the price is still affordable, and very effective at killing plant pests. However, improper use of pesticides results in the loss of pesticide residues in plants which causes environmental pollution, health problems in humans and inhibits trade. Therefore, it is necessary to monitor the use of pesticides through the fulfillment of the maximum residual limit (BMR). This study aims to analyze pesticide residues in tomatoes, cayenne pepper, and carrots using the method of High Performance Liquid Chromatography (HPLC) which was previously optimized and validated. The research samples were tomatoes, cayenne pepper, and carrots, taken from Pasar Bersehati Tomohon, Pasar Karombasan Manado, and Pasar Kawangkoan Minahasa, then taken to the Chemistry Laboratory of Manado State University to be extracted and analyzed. The results of this study indicate that pesticides with chlorpyrifos active ingredients were detected in almost all samples analyzed, although the levels were still below the specified BMR value, ie 1 mg/kg sample. The highest chlorpyrifos level was found in tomato samples taken from Pasar Kawangkoan Minahasa, which was 0.3150 mg/kg. The results of this study also showed that samples that were washed before extraction caused a decrease in the residual content of the petisides.

Analisis proksimat tepung daging buah labu kuning (Cucurbita moschata) Dokri Gumolung
Jurnal Kimia Fullerene Vol 4 No 1 (2019): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

The purpose of this study was to measure the levels of protein, fat, fiber, carbohydrates, water and ash, in meat flour from pumpkin fruit. Pumpkin is a nutrient-rich food needed by humans. Consumer knowledge of the nutritional content of pumpkin fruit which is still minimal makes pumpkin fruit categorized as a minor food commodity. This research was carried out using laboratory analysis methods with the following stages, determination and sampling, sample preparation, protein content analysis of the gunning method, fat content with the soxhlet method, method fiber content SNI 01-2891-1992, carbohydrate content and water content and ash by oven drying method. The results showed that pumpkin from yellow pumpkin had a protein content of 4.28%, 0.18% fat, 0.93% fiber, 83.18% carbohydrate, 6.75% water and ash 4.68%. The results of this study concluded that pumpkin fruit flour can be made as food fortification ingredients to increase the nutritional value of food ingredients.

Optimalisasi Adsorpsi Kitosan Dari Kitin Cangkang Keong Sawah (Pilla Ampullacea) Terhadap Logam Kadmium (Cd) Olivia Indra Moray; Djefry Tani; Dokri Gumolung
Jurnal Kimia Fullerene Vol 6 No 1 (2021): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37033/fjc.v6i2.172

This research aims to make the chitosan from the chitin of the Snail shell (Pilla ampulacea) which can be used as a cadmium metal adsorbent (Cd). It is derived from the isolation of the snail shells through 2 phases, which are deproteination to remove protein and demineralization to remove mineral salts. The formed Kitin is transformed into Chitosan by deacetylated using NaOH 60%. Kitin and Chitosan were acquired, identified by FTIR. The results showed that the chitin yield was 26.81% of the shell weight of 400 grams and the rendemen Chitosan was 31.78% of the weight of chitin. The results of the identification indicate the absorption area of chitin and chitosan function groups, similar to the standard chitin and chitosan uptake areas. Metal adsorption Cd uses adsorbent chitosan from the shell snail (pilla ampulacea) Most optimal occurs at a contact time of 15 minutes and on the weight of adsorbent 0.25 grams, the most optimal absorption occurs at a comparison of 1:30 weight chitosan/volume solution Cd.

Analisis kandungan total fenolik pada jonjot buah labu kuning (cucurbita moschata) Dokri Gumolung
Jurnal Kimia Fullerene Vol 3 No 1 (2018): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

The purpose of this study was to identify the total phenolic compound extract of pumpkin fruit strands. Pumpkin is a food rich in vitamin A and C, minerals, and phenolic compounds. Pumpkin plant as a minor food commodity, it is very rich in bioactive compounds that act as antioxidant very useful for human health. Strands in yellow fruit processing is often used as waste. This research was conducted by using the method of laboratory analysis through stages, determination and sampling, sample preparation, analysis of phenolic compound content in extract determined by Folin-Ciocalteu method and phenolic content calculation. The results showed that yellow pumpkin strands had total phenolic content 167,85 mg / kg in ethanol extract and 15,20 mg / kg in Petroleum ether extract. The data showed that the highest total phenolic content was found in the ethanol extract 167,85 mg / kg. This is because polar ethanol solvent can dissolve the polar compound.

Uji Tumbuh Kapang Aspergillus niger pada Beberapa Media Bahan Pangan Asal Sulawesi Utara Meiske Naomi Mamuaja; Dokri Gumolung
Jurnal Kimia Fullerene Vol 3 No 2 (2018): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

The development of functional food today mainly focuses on founding food that rich in nutrition and also provide health benefit for human consumption. At this point the combination of prebiotic and probiotic food that refer to food with health benefit to help digestible function become increasing. This research was done by literature study and laboratory experiment with 5 medium and 4 replications in order to found the possibility to produce fructooligosaccharide from Aspergillus niger fermentation in some typical foodstuffs from North Sulawesi i.e pisang goroho (Musa acuminate), sweet potato (Ipomeae batatas), coconut water, and palm sugar. Statistical analysis of the results shown that the Aspergillus niger tend to grow in 4 of 5 medium which indicate the possibility of fructooligosaccharide in those medium. Further studies are needed in order to know the production of fructooligossaccharide based on its medium.

Analisis beta karoten dari ekstrak jonjot buah labu kuning (Cucurbita moschata) Dokri Gumolung
Jurnal Kimia Fullerene Vol 2 No 2 (2017): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

The purpose of this study was to identify compounds such as beta carotene, such as rubber extracts from various pumpkin strands extracts. Pumpkin plant as a minor food commodity, it is very rich in bioactive compounds that act as antioxidant very useful for human health. Strands in yellow fruit processing is often used as waste. This research was conducted by using laboratory analysis method through the following stages, determination and sampling, sample preparation, content analysis of beta carotene compound by spectrophotometer method at absorbance 445 nm. The results showed that strands of yellow pumpkin fruit contain beta carotene. In the extraction with Petroleum Ether (EPE), the beta-carotene content of EPE-strands 39.1 μg / g, ethanol extract (EET) of strands pumpkin flour, yielded 7.94 μg/g of beta carotene. The highest beta carotene content of the two extraction types EEP and EET are found in the extract with Petroleum Ether (EPE) because Petroleum Eter is a non-polar solvent which can dissolve less polar compounds that reside on cell walls such as terpenoids. Pumpkin fruit extract can be used as food fortification to increase the nutritional value.

Analisis Proksimat Tepung Jonjot Buah Labu Kuning Dokri Gumolung; Meiske Naomi Mamuaja
Jurnal Kimia Fullerene Vol 3 No 2 (2018): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

The purpose of this study was to measure the levels of protein, fat, fiber, carbohydrates, water and ash, in jumpy flour from pumpkin. Pumpkin strands are part of the pumpkin fruit where the pumpkin seeds are attached to the inside of the fruit flesh. In processing pumpkin as a food, strands often used as waste or waste and is considered as a fruit that is not useful. Pumpkin plants as a minor food commodity, it turns out, are very rich in bioactive compounds which act as anti-oxidants which are very useful for human health, including spikes that have not been maximized until now due to the lack of scientific information on nutrient content and bioactive compounds in pumpkin fruit jots. This research was carried out using laboratory analysis methods with the following stages, determination and sampling, sample preparation, protein content analysis of the gunning method, fat content, fiber content, carbohydrate content and water and ash content by oven drying method. The results of the study showed that jumpy flour from pumpkin had protein content of 1.09%, fat of 5.15%, fiber of 1.27%, carbohydrate of 73.38%, water of 14.68% and ash of 4.45%. The results of this study concluded that pumpkin fruit pumpkin flour can be used as food fortification material to increase nutritional value.

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