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All Journal Indonesian Journal of Pure and Applied Chemistry
Warsidah Warsidah
Jurusan Ilmu Kelautan, Fakultas MIPA, Universitas Tanjungpura
Biochemistry, Genetics & Molecular Biology Chemistry

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SINTESIS TiO2/Ti DENGAN TEKNIK ANODISASI DAN UJI AKTIVITAS FOTOKATALIS SEBAGAI ANTIBAKTERI Escherichia coli Resti Fartiwi; Warsidah Warsidah; Anthoni Batahan Aritonang
Indonesian Journal of Pure and Applied Chemistry Vol 2, No 3 (2019)
Publisher : Tanjungpura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (622.322 KB) | DOI: 10.26418/indonesian.v2i3.36899

Abstract

Titanium dioxide (TiO2) thin layer on the surface of metal Ti has been successfully synthesized using anodization method by varying the anodization times 30, 45 and 60 minutes. Characterization of TiO2/Ti with FTIR method gives absorption peaks at wave number 457,490 cm-1 and 796,635 cm-1, which is a Ti-O vibration. Visualization TiO2/Ti under SEM showed pores with diameter of 10-45 nm as an indication of the morphology of nanotubes, although the length of tubes have not been obtained. The results of XRD measurement give diffractogram at 2q: 25,337°; 37,891° and 48,074° and characterization DR-UV visible value 3,276 eV band gap which characterize crystalline anatase TiO2 phase. Photocatalytic TiO2/Ti exhibit antibacterial activity Escherichia coli were tested using the method of turbidimetry with a spectrophotometer at wavelength of 600 nm. Photocatalyst TiO2/Ti which are synthesized by anodizing process for 60 minutes have inhibitory bacterial growth better than synthesized for 30 minutes and 45 minutes.
KANDUNGAN MINERAL ESENSIAL PADA KERANG ALE-ALE (Meretrix sp.) SEGAR DAN TERFERMENTASI (ESSENTIAL MINERALS OF FRESH AND FERMENTED ALE-ALE CLAMS (Meretrix sp.)) Mega Sari Juane Sofiana; Ikha Safitri; Warsidah Warsidah; Syarif Irwan Nurdiansyah; Anthoni Batahan Aritonang; Shifa Helena; Kurniawan Alam Muza’ki
Indonesian Journal of Pure and Applied Chemistry Vol 3, No 2 (2020)
Publisher : Tanjungpura University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (937.632 KB) | DOI: 10.26418/indonesian.v3i2.46492

Abstract

Ale-ale are popular clams in the coastal area of Ketapang. The local community uses the clams as food, one of which is in the form of fermented products. In the fermentation process, the nutritional content of course will be different from fresh ale-ale because it has gone through the preservation process. One of the goals of processing it into fermented products is to increase the product's durability. Essential mineral contents (Fe, Mn, Zn) in fermented products is different and tends to decrease. Essential mineral testing used the Atomic Absorption Spectroscopy (AAS) method. The water content and ash content of fresh ale-ale were 63.1% and 15.8%, respectively. While the water content and ash content of the fermented ale-ale were 68.69% and 17.2%, respectively. The essential mineral contents of fresh ale-ale obtained Fe 23 mg/kg, Zn 1.70 mg/kg and Mn 0.138 mg/kg. In fermented ale-ale, the content of Fe is 9.76 mg/kg, Zn is 0.740 mg/kg and Mn is 0.387 mg/kg.
Co-Authors Anthoni Batahan Aritonang Helena, Shifa Ikha Safitri Kurniawan Alam Muza’ki Mega Sari Juane Sofiana Resti Fartiwi Syarif Irwan Nurdiansyah