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All Journal ALCHEMY Jurnal Penelitian Kimia Indonesian Journal of Chemistry
Husna Syaima
Department Of Chemistry, Faculty Of Mathematics And Natural Sciences, Universitas Mulawarman, Samarinda 75123, Indonesia
Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Materials Science & Nanotechnology

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EFFECT OF GARLIC POWDER ADDITION TO GELATIN BIOCOMPOSITE ON ITS ANTIBACTERIAL ACTIVITY Pramudita Putri Kusuma; Ganjar Fadillah; Husna Syaima; Teguh Endah Saraswati
ALCHEMY Jurnal Penelitian Kimia Vol 12, No 1 (2016): March
Publisher : UNIVERSITAS SEBELAS MARET (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/alchemy.12.1.930.1-13

Abstract

The addition of garlic powder to gelatin from chicken claw waste was potentially developed as a natural preservative in food, especially for meat. Preparation of gelatin/garlic biocomposite was performed in three stages: synthesis of gelatin from chicken claw, garlic powder preparation as allicin source and preparation of biocomposite gelatin/garlic. The preparation of dry biocomposites was done by weighing the gelatin and garlic powder in weight ratio of 1 : 1 and 1 : 2 (w/w) in the total mass of 0.75 grams. For wet biocomposite preparation, the mixture of the powder was solved in 5 mL of lactic acid 2 %. Functional groups of gelatin, garlic and biocomposite were analyzed by fourier transform infrared spectroscopy (FTIR). The antibacterial activity of biocomposite against Staphylococcus aureus were tested using disc diffusion method. This test was performed on garlic powder, solvent and gelatin/garlic biocomposites powder in the ratio of 1 : 1 and 1 : 2 in 2 % lactic acid solvent. The biocomposite with a weight ratio of gelatin : garlic of  1 : 1 had the optimum diameter of inhibition zone. The effectiveness of biocomposite gelatin/garlic as natural preservative applied in meat was also physically studied by organoleptic analysis. Organoleptic analysis through the hedonic test was conducted on the parameters of color, smell, and texture of gelatin/garlic biocomposites-coated meat. The results showed that the addition of garlic can increase the effectiveness of gelatin as a natural preservative of meat for four days stored in closed packaging at room temperature.
Novel Metal Coordination Complexes Based on 4-Aminophenol: Spectroscopic Analysis and Antibacterial Test Husna Syaima; Sentot Budi Rahardjo; Anisa Nurul Hanifa; Ariffah Ana Fathonah; Ratna Setyaningsih
Indonesian Journal of Chemistry Vol 23, No 3 (2023)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ijc.78757

Abstract

The aims of this research are to synthesize and determine the formula, characteristics, and complex structure of Cu(II) and Co(II) with 4-aminophenol and to investigate their antibacterial activity. The complexes were synthesized by refluxing a solution of CuSO4·5H2O and CoSO4·7H2O, respectively, with 4-aminophenol in methanol for 1 h. The products were characterized using UV-Vis spectroscopy, atomic absorption spectroscopy, thermal analysis, conductivity, FTIR, and magnetic moment. The formation of the complex was indicated by shifting of maximum wavelength of the metal solution toward shorter, i.e., 817  to 421 nm for Cu(II) and 566  to 450 nm for Co(II). From the characterization, the proposed formulas of the complexes are [Cu(4-aminophenol)4]SO4 and [Co(4-aminophenol)4(H2O)2]SO4·5H2O forming square planar and octahedral geometry, respectively. Both complexes are paramagnetic with negligible antibacterial activity against Staphylococcus aureus, Staphylococcus epidermis, Escherichia coli, and Pseudomonas aeruginosa.
Co-Authors Anisa Nurul Hanifa Ariffah Ana Fathonah Ganjar Fadillah Pramudita Putri Kusuma Ratna Setyaningsih Sentot Budi Rahardjo Teguh Endah Saraswati