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All Journal Dharmakarya : Jurnal Aplikasi Ipteks Untuk Masyarakat KOVALEN: Jurnal Riset Kimia Indonesia Chimica Acta

Abd. Rahman Razak

Biochemistry, Chemistry Department, Tadulako Universit

Author-ID : 461432

Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Engineering Languange, Linguistic, Communication & Media Public Health

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KAJIAN PENGGUNAAN SERASAH DAUN KAKAO UNTUK SUBTITUSI SERBUK GERGAJI DAN DEDAK PADI SEBAGAI MEDIA TANAM JAMUR TIRAM PUTIH (Pleurotus ostreatus) Abd. Rahman Razak; Susanti Susanti; Nurhaeni Nurhaeni; Muh. Alwi
KOVALEN: Jurnal Riset Kimia Vol. 3 No. 1 (2017): Edisi April
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (755.122 KB)

Has done research on the study of the use of cocoa leaf litter for substitution sawdust and rice bran as a growing medium white oyster mushroom (Pleurotus ostreatus). This study aims to determine the ability of the cocoa leaf litter in substitute sawdust and rice bran as oyster mushroom media and to determine the nutrient value of the conversion of media into fruiting bodies of oyster mushrooms. Treatment comparison of leaf litter cocoa (SDK), sawdust (SG) and rice bran (DP) there are seven various ie first treatment / standard (SDK: 0 kg, SG: 5 kg, DP: 3 kg), second (SDK: 1 , 5 kg, SG: 5 kg, DP: 1.5 kg), third (SDK: 3 kg, SG: 5 kg, DP: 0 kg), fourth (SDK: 2.5 kg, SG: 2.5 kg DP: 3 kg), fifth (SDK: 5 kg, SG: 3 kg, DP: 0 kg), sixth (SDK: 5 kg, SG: 1.5 kg, DP: 1.5 kg), and seventh (SDK: 5 kg, SG: 0 kg, DP: 3 kg). The results showed that both treatments are best treated with a total weight of 181.122 g fruit.Keywords: cocoa leaf litter, white oyster mushroom

PENGGUNAAN ENZIM PROTEASE KASAR GETAH BIDURI UNTUK PRODUKSI CITA RASA IKAN TERI (Stolephorus heterolobus) Elfian Elfian; Mappiratu Mappiratu; Abd. Rahman Razak
KOVALEN: Jurnal Riset Kimia Vol. 3 No. 2 (2017): Edisi Agustus
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

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Telah dilakukan penelitian tentang “Penggunaan enzim protease kasar getah biduri untuk produksi cita rasa ikan teri (Stolephorus heterolobus)”. Penelitian ini bertujuan untuk mengetahui konsentrasi protease biduri dan waktu hidrolisis yang menghasilkan kadar air (kadar protein terlarut, kadar asam amino) tertinggi dan disukai panelis. Penelitian menggunakan rancangan acak kelompok pola faktorial yang terdiri atas dua faktor yaitu : Faktor (konsentrasi protease biduri) (A) terdiri atas 4 taraf meliputi: konsentrasi proteasae biduri 1,5 % (w/w) (A1) ; 2 % (w/w) (A2) ; 2,5 % (w/w) (A3) dan 3 %(w/w) (A4). Dan Faktor (lama hidrolisis) (B) terdiri atas 3 taraf meliputi : lama hidrolisis 0,5 jam (B1); 1 jam (B2); dan 1,5 jam (B3) Masing-masing kombinasi Perlakuan diulang 3 kali, sehingga setiap faktor terdapat 12 unit percobaaan. Kombinasi terbaik terdapat pada penggunaan 2,5 % protease kasar getah biduri dengan waktu hidrolisis 1,5 jam yang menghasilkan kadar air (kadar protein terlarut, kadar asam amino) tertinggi dan disukai panelis. Kata Kunci: Ikan teri, Enzim protease biduri, asam amino, organoleptik.

KARAKTERISASI ENZIM KITINASE DARI ISOLAT BAKTERI TERMOFILIK B1211 ASAL AIR PANAS BORA Jaya Hardi; Ruslan Ruslan; Abd. Rahman Razak; Silva Silva
KOVALEN: Jurnal Riset Kimia Vol. 3 No. 2 (2017): Edisi Agustus
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

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Penelitian ini bertujuan untuk mengkarakterisasi enzim kitinase dari bakteri termofilik asal sumber air panas Bora. Isolat bakteri B1211 digunakan pada produksi enzim kitinase pada media MSM cair yang diperkaya dengan konsentrasi koloidal kitin 1% pada suhu inkubasi 60oC selama 3 hari. Aktivitas enzim kitinase dianalisis berdasarkan standar N-asetil-D-glukosamin untuk kondisi suhu dan pH optimum, pengaruh substrat, dan pengaruh ion logam. Hasil penelitian menunjukkan enzim kitinase memiliki suhu optimum, pH optimum, dan konsentrasi substrat terbaik, masing-masing 600C, pH 7, dan 2%. Kinetika enzim kitinase memiliki Vmaks dan Km, yaitu 0,72 U/mL dan 0,01 mg/mL. Ion logam Hg2+, Zn2+, Al3+, dan Cu2+ berfungsi sebagai activator, sedangkan ion Li3+, Ca2+, dan K+ cenderung sebagai inhibitor terhadap enzim kitinase.Kata kunci: bakteri termofilik, isolat B1211, kitinase, karakterisasi

EKSTRAKSI GLUKOMANAN DARI UMBI PORANG (Amorphophallus paeniifolius (Dennst.) Nicolson) Elis Setiawati; Syaiful Bahri; Abd. Rahman Razak
KOVALEN: Jurnal Riset Kimia Vol. 3 No. 3 (2017): Edisi Desember
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (347.648 KB)

This study aims to determine the temperature and the ratio of tuber flour porang using isopropyl alcohol precipitator in producing glucomannan extract with the highest yield. The study was designed using completely randomized design (CRD), which consists of two factors: the temperature of the extraction consists of seven levels (45, 55, 65, 75, 85, 95, and 105 0C) and the ratio of tuber flour porang by precipitating isopropyl alcohol consists of 5 level (1: 7, 1:10, 1:13, 1:16, and 1:19 (w/v). each done in duplicate. parameters measured were yield characteristics glucomannan and the results showed that the extraction of the best glucomannan obtained at a temperature of 95 0C with a yield of 41.614%. the ratio of starch tuber porang best isopropyl alcohol is 1:19 (w/v) with a yield of 45.167% glucomannan. Test characteristics of glucomannan gained 6.6% moisture content, the ash content of 0.8%, and a molecular weight of 0.726 x 104 g/mol.Keywords: porang tuber flour, shaking temperature, glucomannan.

EKSTRAKSI DAN KARAKTERISASI PEKTIN DARI KULIT BUAH KLUWIH (Artocarpus camansi Blanco) Yesy Febriyanti; Abd. Rahman Razak; Ni Ketut Sumarni
KOVALEN: Jurnal Riset Kimia Vol. 4 No. 1 (2018): Edisi April
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Telah dilakukan penelitian tentang ekstraksi dan karakterisasi pektin dari kulit buah kluwih (Artocarpus camansi Blanco). Penelitian ini bertujuan untuk mengetahui rasio dan waktu terbaik yang diperlukan untuk menghasilkan ekstrak pektin dengan rendemen tertinggi. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas 2 faktor yaitu rasio perbandingan sampel terhadap pelarut dan waktu ekstraksi yang masing–masing dilakukan sebanyak 3 kali. Hasil penelitian menunjukan bahwa rasio terbaik diperoleh pada perbandingan 1:50 b/v dengan rendemen pektin 47,2% dan waktu terbaik diperoleh pada 120 menit dengan rendemen 48,30%. Hasil karakterisasi pektin yang diperoleh antara lain yaitu kadar air 1,55%, kadar abu 2,2 %, berat ekivalen 609,99 mg, metoksil 11,49%, kadar galakturonat 42,47%, derajat esterifikasi 47,65% dan berat molekul 16.177,83 g/mol.Kata Kunci : ekstraksi, karakterisasi, pektin, kluwih.

PENGARUH LAMA PENGOMPOSAN TERHADAP TUBUH BUAH DAN KANDUNGAN GIZI PADA JAMUR TIRAM PUTIH (Pleurotus ostreatus) Tegar Setyo Prayogo; Abd. Rahman Razak; Rismawati Sikanna
KOVALEN: Jurnal Riset Kimia Vol. 4 No. 2 (2018): Edisi Agustus
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Telah dilakukan penelitian tentang pengaruh lama pengomposan terhadap tubuh buah dan kandungan gizi pada jamur tiram putih (Pleurotus ostreatus). Penelitian ini bertujuan untuk mengetahui waktu terbaik untuk pengomposan media tanam terhadap produksi tubuh buah jamur tiram putih dan untuk mengetahui kandungan gizi produk tubuh buah jamur tiram putih. Penelitian didesain menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari lima perlakuan dan tiga kali pengulangan pada taraf kepercayaan 95 %. Penelitian dilakukan dengan lama pengomposan 1, 3, 5, 7 dan 9 hari. Hasil penelitian menunjukkan bahwa waktu terbaik untuk pengomposan media tanam ialah lama pengomposan 5 hari dengan berat tubuh buah total sebesar 84,050 g untuk 3 kali panen selama 45 hari. Kandungan gizi tubuh buah jamur (terhadap berat kering) yang dihasilkan adalah protein 38,57%, karbohidrat 47,92%, lemak 4,34% dan abu 9,16%.Kata kunci: Lama pengomposan, kandungan gizi, jamur tiram putih (Pleurotus ostreatus)

FORMULASI MINUMAN EMULSI FUNGSIONAL MENGGUNAKAN KAROTEN KAPANG ONCOM MERAH Felisima H Kuseno; Abd. Rahman Razak; Mappiratu Mappiratu
KOVALEN: Jurnal Riset Kimia Vol. 4 No. 3 (2018): Edisi Desember
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Telah dilakukan penelitian tentang formulasi minuman emulsi fungsional menggunakan karoten kapang oncom merah.Penelitian ini bertujuan untuk mengetahui konsentrasi emulgator Tween 80 dalam memformulasi minuman fungsional dari karoten kapang oncom merah dalam bentuk emulsi yang stabil dan untuk mengetahui konsentrasi karoten yang digunakan untuk memformulasi minuman fungsional karoten kapang oncom merah dalam bentuk emulsi yang stabil.Penelitian dilakukan tiga tahap yaitu tahap isolasi karoten, tahap pembuatan minuman emulsi karoten dan evaluasi karoten.Kestabilan minuman emulsi ditentukan dengan terbentuknya misel yang dilihat menggunakan mikroskop dan perubahan fisik pada minuman emulsi. Hasil penelitian menunjukkan bahwa hingga penggunaan 1000 ppm karoten, minuman emulsi stabil sampai hari ke-15 dan mengalami kerusakan pada hari ke-21.Kata kunci : Kapang Oncom merah, karoten, emulsi, minuman fungsional

AKTIVITAS ANTIBAKTERI FRAKSI n-HEKSAN, KLOROFORM, ETIL ASETAT BUNGA KAMBOJA (Plumeria alba) TERHADAP BAKTERI Staphylococcus aureus DAN Salmonella typhi ni nyoman rupiniasih; Indriani; Syamsuddin; Abdul Rahman Razak
KOVALEN: Jurnal Riset Kimia Vol. 5 No. 2 (2019): Edisi Agustus
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Tests on the inhibition extract of n-hexane fraction, extract of chloroform fraction and extract of ethyl acetate fraction of frangipani flower (Plumeria alba) on Staphylococcus aureus and Salmonella typhi has been done. This study aims to determine the activity of frangipani flower extract on the growth of S. aureus and S. typhi bacteria. Frangipani flowers was macerated using methanol solvents. The obtained methanol extract was partitioned with n-hexane, chloroform and ethyl acetate solvents, respectively. The three extracts were tested for antibacterial activity at a concentration of 10% using the diffusion well method. The test results showed that the n-hexane, chloroform and ethyl acetate fractions showed an inhibition zone of 9.77 mm, 20.89 mm and 19.44 against S. aureus whereas S. typhi showed an inhibition zone of 15.86 mm, 27.69 mm and 21.74 mm. Keywords: Antibacterial, extract of frangipani flower, Staphylococcus aureus, Salmonella typhi.

ANALISIS KLT BIOAUTOGRAFI EKSTRAK KULIT BATANG TANAMAN KAYU JAWA (Lannea coromandelica) TERHADAP BAKTERI Staphylococcus aureus DAN Shigella dysentriae yumita yumita; Abdul Rahman Razak; Indriani; Syaiful Bahri
KOVALEN: Jurnal Riset Kimia Vol. 5 No. 2 (2019): Edisi Agustus
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Java wood plants (Lannea coromandelica) is a traditional medicinal plant which is still often used by people to treat internal and external wounds. The study aims to determine the effect of solvent polarity in Javanese stem bark extract on Staphylococcus aureus and Shigella dysenteriae, and to identify the compound groups which had an antibacterial activity against Staphylococcus aureus and Shigella dysenteriae with KLT-Bioautography analysis. The results show that the n-hexane extract of Javanese bark is not showing an antibacterial activity against Staphylococcus aureus and Shigella dysenteriae, whereas the ethyl acetate extract and methanol of Javanese bark show an antibacterial activity against Staphylococcus aureus and Shigella dysenteriae. The results of the TLC-Bioautography test show negative results for Staphylococcus aureus and Shigella dysenteriae. Keywords: Lannea coromandelica, antibacterial, Staphylococcus aureus, Shigella dysentriae, KLT-Bioautografi

Analisis Kadar Serat dan Protein Total Sereal Berbasis Tepung Ampas Kelapa dan Ikan Cakalang (Katsuwonus pelamis): Analysis of Fiber Content and Total Protein of Cereal Based on Coconut Pulp and Skipjack Tuna (Katsuwonus pelamis) Flour Nanda Novita; Nurhaeni; Prismawiryanti; Abd. Rahman Razak
KOVALEN: Jurnal Riset Kimia Vol. 6 No. 1 (2020): Edisi April
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/kovalen.2020.v6.i1.12788

Research on the analysis of fiber and protein on cereal based on coconut pulp and skipjack tuna (Katsuwonus pelamis) flour has been carried out. The purpose of this study was to determine the ratio of coconut pulp flour and skipjack tuna flour which produced the highest fiber content and protein content in cereal processed products and to know the preference level of panelists for cereal processed products. The ratio of coconut pulp and skipjack tuna flour used in this study, namely 25:75, 50:50, 75:25 (w/w), and without the addition of coconut pulp flour and skipjack tuna flour. The results showed that cereal with the highest fiber content was obtained at a ratio of 75:25 i.e. 10.52% and the lowest fiber content was obtained at the cereal without the addition of coconut pulp flour and skipjack tuna flour i.e. 1.19%, whereas the highest protein content of cereal was obtained at a ratio of 25:75 i.e. 26.02% and the lowest protein content was obtained at the cereal without the addition of coconut pulp flour and skipjack tuna flour i.e. 9.17%. The highest preference level (5.57) of the panelists for the cereal flour of coconut pulp and skipjack tuna flour is the 75:25 ratio. Keywords: Skipjack tuna flour, coconut pulp flour, cereal, fiber, protein

Co-Authors Abd. Rauf patong Ahmad Ridhay Aini Auliana Amar Angria Deswika Malambu Dwi Juli Puspitasari Elfian Elfian Elis Setiawati, Elis Fakhrija Sahraini Felisima H Kuseno Hardi Ys. Hasdinda Hasdinda Haslia Haslia Indriani Indriani Jaya Hardi Jaya Hardi Jusman M. Natsir Djide Mahdalia Mahdalia Mappiratu Mappiratu Mohamad Afdal Muh. Alwi Nanda Novita Ni Kadek Atmiyanti Ni Ketut Sumarni ni nyoman rupiniasih Nov Irmawati Inda Nur Faidah Nurhaeni Nurhaeni Nurhaeni Pasjan Satrimafitrah Prismawiryanti Prismawiryanti Rismawati Sikanna Ruslan Ruslan Silva Silva Susanti Susanti Syaiful Bahri Syaiful Bahri Syaiful Bahri Syamsuddin Tegar Setyo Prayogo Tjodi Harlim Yesy Febriyanti yumita yumita

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