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All Journal Indonesia Chimica Acta Baselang: Jurnal Ilmu Pertanian, Peternakan, Perikanan dan Lingkungan
Musrifah Tahar
Universitas Sulawesi Barat
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science

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A Caffeic Acid Derivative Potential for Anticancer Drug: Synthesis of N-(piperidinyl)caffeamide and Its Activity against P388 Leukemia Murine Cells Firdaus Firdaus; Nunuk Hariani Soekamto; Syadza Firdausiah; Musrifah Tahar
Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) Volume 13, No 2: December 2020
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ica.v13i2.10962

Abstract

Some esters and amide derivatives of p-hydroxycinnamic acid have anticancer activity. However, the amide compound is more stable to metabolic reactions compared to its ester derivative. In this research, the synthesis of a new compound, namely N-(piperidinyl)caffeamide (M5) and its anticancer activity assay, has been conducted. The compound M5 was synthesized using p-hydroxycinnamic acid and piperidine as starting materials, and the activity assay was carried out against P388 Leukemia Murine Cells by the MTT method. By these methods, the compound M5 was obtained a yellowish crystalline with a melting point of 212-214°C, and it was very active as an anticancer with an IC50 value of 0.861 μg/mL. This compound was more active than the analog compounds previously synthesized.
Effect of Storange Time on the Quality of Shrimp Paste Isdaryanti Isdaryanti; Musrifah Tahar; Ayu Indayanti Ismail
Baselang Vol 2, No 2: OKTOBER 2022
Publisher : Fakultas Pertanian Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsl.v2i2.55

Abstract

Shrimp paste is a product of fermentation that every time it will continue to be degradated by microorganisms. The degradation has a time limit to continue to produce the best quality shrimp paste based on the value of the Indonesian National Standard. The purpose of this study was to determine the quality of shrimp paste up to a storage period of 3 months 7 days. This study was used a randomized block design (RBD) method with different storage times of 7, 37 and 67 days. The quality parameters of shrimp paste used were physicochemical value by measuring pH and salt content and proximate analysis by measuring protein, fat, carbohydrate, ash content and air content. The results were showed that the pH of the shrimp paste was in the alkaline range from 7.72 to 7.33, the proportion of salt content was 5.09%. Proximate analysis were showed protein content (37.05%), fat (3.26%), carbohydrates (4.23%), ash content (19.45%), and air content (36%). Based on the results of this study, it was found that shrimp paste with a storage period of 3 months and 7 days met national standards except for the ash content.
Effect of Storange Time on the Quality of Shrimp Paste Isdaryanti Isdaryanti; Musrifah Tahar; Ayu Indayanti Ismail
Baselang Vol 2, No 2: OKTOBER 2022
Publisher : Fakultas Pertanian Universitas Muara Bungo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36355/bsl.v2i2.68

Abstract

Shrimp paste is a product of fermentation that every time it will continue to be degradated by microorganisms. The degradation has a time limit to continue to produce the best quality shrimp paste based on the value of the Indonesian National Standard. The purpose of this study was to determine the quality of shrimp paste up to a storage period of 3 months 7 days. This study was used a randomized block design (RBD) method with different storage times of 7, 37 and 67 days. The quality parameters of shrimp paste used were physicochemical value by measuring pH and salt content and proximate analysis by measuring protein, fat, carbohydrate, ash content and air content. The results were showed that the pH of the shrimp paste was in the alkaline range from 7.72 to 7.33, the proportion of salt content was 5.09%. Proximate analysis were showed protein content (37.05%), fat (3.26%), carbohydrates (4.23%), ash content (19.45%), and air content (36%). Based on the results of this study, it was found that shrimp paste with a storage period of 3 months and 7 days met national standards except for the ash content.
Co-Authors Ayu Indayanti Ismail Firdaus Firdaus Isdaryanti Isdaryanti Nunuk Hariani Soekamto Syadza Firdausiah