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All Journal Swara Bhumi Alchemy : Journal of Chemistry COLLASE (Creative of Learning Students Elementary Education) Makara Journal of Science
Dewi Yuliani, Dewi
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Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Materials Science & Nanotechnology

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Journal : Alchemy : Journal of Chemistry

 1 
THE STUDY OF ANTIOXIDANT ACTIVITY OF ETHANOL FRACTION FROM BLACK CUMIN (Nigella sativa, L.) Yuliani, Dewi; Hayati, Elok Kamilah; Adi, Tri Kustono
ALCHEMY ALCHEMY (Vol.3, 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 (413.982 KB) | DOI: 10.18860/al.v0i0.2897

Abstract

Black cumin (Nigella sativa, L.) is a plant with a lot of advantages. Many research have been conducted on this plant and most of them use nonpolar, such as petroleum ether and chloroform, as a solvent in extraction process. In this research, extraction of black cumin using ethanol was applied.Black cumin extraction started with maceration using ethanol p.a. and partition using chloroform (1:1). The antioxidant activity of ethanol fraction of black cumin was examined by DPPH method. To identify the composition, phytochemical screening, including test for terpenoid, flavonoid, saponin, tannin and alkaloid, was also conducted.The result showed that the scavenging ability on DPPH method was 22.483% with IC50 2743.59. Phytochemical screening on ethanol fraction showed the presence of flavonoid, tannin and alkaloid. The study concluded that polar fraction of black cumin has small antioxidant activity.
Mercury (Hg) and Copper (Cu) Analysis of Sea Cucumber Paracaudina australis Crackers from Kenjeran Surabaya using Atomic Absorption Spectroscopy Wulandari, Alissa Wahidah; Yuliani, Dewi; Adi, Tri Kustono
ALCHEMY ALCHEMY (Vol.4, 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 (566.334 KB) | DOI: 10.18860/al.v4i1.3135

Abstract

Sea cucumber Paracaudina australis crackers is one of the sea foods processed which highly produced and consumed at Kenjeran Surabaya. The research aims to measure concentration of mercury and copper in fried and un-fried sea cucumber Paracaudina australis, Crackers collected from three supplier at Kenjeran Surabaya Using Atomic Absorption S Spectroscopy (AAS). The six sample were oxidized using oxidator agents  of HNO3 Pa, H2SO4 Pa, H2O2 Pa (6:2:1) under wet-closed digestion for Hg analysis and wet-opened digestion for Cu analysis. Vapor generation Accessory (VGA-AAS) was applied for measuring Hg concentration while flame AAS for Cu. The research indicated that Hg concentration in sea cucumber crackers were 0,058; 0,0149; 0,108 ppb (un-fried crackers) and 0,078; 0,074; 0,061 ppb (fried crackers) Cu concentration in sea cucumber crackers was measured as 2,037; 3,05; 3,16 ppm (un-fried crackers) and 1,164; 1,589; 1,924 ppm (fried crackers).
Characterization of Gelatin Profile of Chicken Broiler (Gallus domestica) Bone Using SDS-PAGE Electrophoresis Yuliani, Dewi; Awalsasi, Dhienda Risa; Jannah, Akyunul
ALCHEMY Vol 7, No 1 (2019): ALCHEMY: Journal of Chemistry
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 (436.444 KB) | DOI: 10.18860/al.v7i1.7437

Abstract

Gelatin, a proteinaceous additive, is obtained from hydrolysis of collagen in the bone, hide and skin of animals. As natural product, gelatin has been applied in many industries with various functions. This study attempt to characterize gelatin profile of broiler chicken (Gallus domestica) using SDS-PAGE electrophoresis. The chicken bone was pretreated using a strong base, sodium hydroxide, producing type B gelatin. The gelatin was purified through precipitation using the variation of ammonium sulfate concentrations (40-70%) and dialysis using cellophane membrane. The purified gelatin was characterized through SDS-PAGE electrophoresis. Based on electrophoresis visualization, reduction of band intensity by ammonium sulfate 40% showed removal of small peptide fragments. The remained gelatin showed two major bands, α-chains and a β-chain with the respective molecular weight of ~135 and ~245 kDa. The protein content of the unpurified gelatin (E1) was 71.65±0.60 mg/L.  The purified E1 gelatins by 40-70% of ammonium sulfate addition contained 61.42±3.90, 60.45±1.36, 59.89±0.24, and 55.32±1.05 mg/L of protein concentration, respectively. Keywords: chicken bone, gelatin profile, protein electrophoresis
Co-Authors Akyunul Jannah Alissa Wahidah Wulandari, Alissa Wahidah Altaftazani, Deden Herdiana Anugrah Ricky Wijaya Awalsasi, Dhienda Risa Dian Puspita Sari Elok Kamilah Hayati Estiyawati, Estiyawati Kusumaningrum, Irma Kartika Maharani, Chariztya Anggita Noviyanti, Thjiong Angelina Salsabila, Arini Suharti Suharti Surjani Wonorahardjo Tri Kustono Adi