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Jurnal Katalisator
Published by Lembaga Layanan Pendidikan Tinggi Wilayah X
ISSN : 25020943     EISSN : -     DOI : -
Core Subject : Science, Engineering,
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering
Jurnal Katalisator (ISSN Online : 2502-0943) is a journal containing scientific articles through a review by peer reviewers in chemistry. Jurnal Katalisator publishes original manuscripts, short review reviews on the branches of chemistry including: organic chemistry, inorganic chemistry, physical chemistry, analytical chemistry, biochemistry and applied chemistry. The Catalyst Journal is published 2 (two) times a year, April and October.
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Articles 8 Documents
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Search results for , issue "Vol 2, No 2 (2017): KATALISATOR" : 8 Documents clear
ANALISIS JENIS KEMASAN TERHADAP KADAR PROTEIN DAN KADAR AIR PADA TEMPE Reny Salim
Jurnal Katalisator Vol 2, No 2 (2017): KATALISATOR
Publisher : LLDIKTI Wilayah X

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1114.624 KB) | DOI: 10.22216/jk.v2i2.2531

Abstract

Tempe merupakan makanan tradisional yang mengandung kadar protein cukup tinggi. Proses fermentasi tempe dapat terganggu jika kemasan yang digunakan tidak mendukung proses tersebut. Penelitian ini bertujuan untuk mengetahui pengaruh kemasan (daun pisang dan plastik) terhadap kadar protein tempe. Kegiatan analisis ini menggunakan metode Kjeldhal melalui tiga tahapan (destruksi, destilasi, dan titrasi). Hasil analisis kadar protein pada tempe bungkus daun sebesar 44,77% dan tempe bungkus plastik sebesar 41,38%. Perbedaan ini diuji dengan T-Test Paired dengan hasil sig = 0,004 (sig<0,05) yang berarti jenis kemasan memberikan pengaruh yang signifikan terhadap kadar protein. Tempe is a traditional food of Indonesian society that contains high of levels of protein. Tempe fermentation process can be disrupted if the packaging used doesn't support the process. This study aims to detemine the effect of packaging (banana leaf and plastic) on the protein content of tempe. This analysis activity uses Kjeldhal method through three stages (destruction, distillation, and titration). The result of protein content analysis on leaf tempe was 44,77% and plastic wrap was 41,38%. This difference was tested by Paired T-Test with sig = 0,004 (sig<0,05), which means that packing type has significant effect on protein content.
Integrasi Bioremediasi Limbah Peternakan Sapi dan Kultivasi Mikroalga Chlorella vulgaris dan Chlorella pyrenoidosae Afriyanti Azhar; Abdi Dharma; Armaini armaini; Zulkarnain Chaidir; Syafriza Yanti; Nasril Nasir
Jurnal Katalisator Vol 2, No 2 (2017): KATALISATOR
Publisher : LLDIKTI Wilayah X

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (452.006 KB) | DOI: 10.22216/jk.v2i2.2127

Abstract

Dairy manure that functioned as organic fertilizer has potential impact as environmental destructive waste because the absorption of inorganic nutrients in the fertilizer. On the other hand, microalgae growth is hindered by the high cost of culture, whereas organic and inorganic nutrient requirements. Dairy manure have the potential for microalgae nutrients, but are hindered by turbidity levels. Its has been tested for dilution dairy manure and treatments on fluorescence and sunlight sources and the addition of urea commercial fertilizer to absorbs organic and inorganic nutrients. Its prove the integration of bioremediation of dairy manure and microalgae cultivation Chlorella pyrenoidosa and Chlorella vulgaris can be performed and also serves as a source of caratenoid (chlorophyll)
PEMISAHAN BAHAN TAMBAHAN PANGAN MENGGUNAKAN METANOL-BUFFER FOSFAT DAN METANOL-BUFFER ASETAT Arief Yandra Putra
Jurnal Katalisator Vol 2, No 2 (2017): KATALISATOR
Publisher : LLDIKTI Wilayah X

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (549.518 KB) | DOI: 10.22216/jk.v2i2.2537

Abstract

The development of food and beverage industry in Indonesia from year to year causes the production of food and soft drink circulating in community was increased. However, in food and soft drink were often added food additives such as sodium saccharin, benzoic acid, and caffeine that its level must be considered because it can caused negative effect on health. This study aims to compare optimum conditions of separation of sodium saccharin, benzoic acid and caffeine using methanol-phosphate buffer and methanol-acetate buffer as mobile phase using HPLC. The study was conducted by determining the wavelength, optimum pH of buffer and optimum composition of mobile phase. The optimum condition for the mobile phase of methanol-phosphate buffer were pH 4,5 with mobile phase composition of 12,5: 87,5 and UV detection system at 220 nm wavelength. The optimum condition for methanol-acetate buffer were pH 5,5 with mobile phase composition of 15:85 and the UV detection system at 230 nm wavelength. The composition of methanol-acetate buffer as mobile phase gives better result for the separation of sodium saccharin, benzoic acid and caffeine with shorter retention times. Perkembangan industri makanan dan minuman di Indonesia dari tahun ke tahun menyebabkan produksi makanan dan minuman ringan yang beredar di masyarakat semakin meningkat. Namun, di dalam makanan dan minuman ringan sering ditambahkan bahan tambahan pangan seperti natrium sakarin, asam benzoat, dan kafein yang kadarnya perlu diperhatikan karena dapat memberikan dampak negatif pada kesehatan. Penelitian ini bertujuan untuk membandingkan kondisi optimum pemisahan natrium sakarin, asam benzoat dan kafein menggunakan metanol-buffer fospat dan metanol-buffer asetat sebagai fasa gerak menggunakan HPLC. Penelitian dilakukan dengan menentukan panjang gelombang, pH buffer optimum dan komposisi fasa gerak optimum. Kondisi optimum untuk fasa gerak metanol-buffer fospat adalah pH 4,5 dengan komposisi fasa gerak 12,5:87,5 dan sistem pendeteksian UV pada panjang gelombang 220 nm. Kondisi optimum untuk fasa gerak metanol-buffer asetat adalah pH 5,5 dengan komposisi fasa gerak 15:85 dan sistem pendeteksian UV pada panjang gelombang 230 nm. Komposisi fasa gerak metanol-buffer asetat memberikan hasil yang lebih baik untuk pemisahan natrium sakarin, asam benzoat dan kafein dengan waktu retensi yang lebih pendek.
KARAKTERISASI KOLOM MONOLIT METHACRYLATE-BASED POLYMER YANG DIMODIFIKASI DENGAN TRIMETILAMIN Fitri Mairizki; Rahmiana Zein; Edison Munaf
Jurnal Katalisator Vol 2, No 2 (2017): KATALISATOR
Publisher : LLDIKTI Wilayah X

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (707.101 KB) | DOI: 10.22216/jk.v2i2.2457

Abstract

Methacrylate-based polymer monolithic column provide higher polarity and better stability over a wide pH range so itswidely used as stationary phase in ion chromatography. Therefore, the aim of this research was to determine the characteristic of methacrylate-based polymer monolithic column modified with trimethylamine including surface morphology, functional group, permeability, and ion exchange capacity.Methacrylate-based polymer monolithic column was prepared in fused-silica capillary (80 mm, 0,32 mm i.d. x 0,45 mm o.d.), by in situ polymerization reaction using glycidyl methacrylate as monomer; ethylene dimethacrylate as crosslinker; 1-propanol, 1,4-butanediol, and water as porogene; trimethylamine as modifier.  The morphology of the monolithic column was characterized by using  Scanning Electron Microscope (SEM) and functional group wascharacterized by using Fourier Transform Infra Red Spectroscopy (FT-IR). Monolith columnhas good mechanical stability with permeability was 9.88x10-7 mL//m and ion exchange capacity was 82,10 mmol /mL.Kolom monolit methacrylate-based polymer memberikan polaritas yang lebih tinggi dan stabilitas yang lebih baik pada rentang pH yang luas sehingga menjadi fasa diam yang banyak digunakan pada kromatografi ion.Oleh karena itu, tujuan penelitian ini adalah untuk menentukan karakteristik kolom monolit methacrylate-based polymer yang dimodifikasi dengan trimetilamin meliputi bentuk morfologi permukaan, gugus fungsi, permeabilitas, dan kapasitas penukar ion.Kolom monolit dibuatpada fused-silica capillary (80 mm, 0,32 mm i.d. x 0,45 mm o.d.) dengan reaksi polimerisasi in situ menggunakan glisidil metakrilat sebagai monomer; etilen dimetakrilat sebagai crosslinker; 1-propanol, 1,4-butanadiol, dan air sebagai porogen; trimetilamin sebagai modifier. Bentuk morfologi permukaan kolom monolit dikarakterisasi dengan Scanning Electron Microscope (SEM) dan gugus fungsi dikarakterisasi dengan Fourier Transform Infra Red Spectroscopy (FT-IR).Kolom monolitmemiliki kestabilan mekanik yang baik dengan permeabilitas sebesar 9,88x10-7 mL/m dan kapasitas penukar ion sebesar 82,10 mmol/mL. 
MUTU ORGANOLEPTIK DAN KIMIA ABON IKAN GABUS (CHANNA STRIATA) YANG DISUBSTITUSI SUKUN (ARTOCARPUS ALTILIS) Widia Dara; Arlinda Arlinda
Jurnal Katalisator Vol 2, No 2 (2017): KATALISATOR
Publisher : LLDIKTI Wilayah X

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1393.353 KB) | DOI: 10.22216/jk.v2i2.1606

Abstract

The aim of research was to determine the effect of substitution breadfruit (Artocarpus altilis) organoleptic  quality and chemical content  shredded. This research is experimental, with five treatments. Organoleptic tests carried snake head with breadfruit substitution processed into shredded. The study was conducted using a CRD (completely randomized design) with five treatments and two replications. Analyses were performed using analysis of variance to see the effect of adding breadfruit between treatments. If the results differ significantly (F count> F table) then continued with DNMRT test at 5% level. Chemical proximate analysis conducted shredded. Shredded  most preferred is the treatment of C made from snake head  83.37% and 16.33% breadfruit. The protein content decreased with increasing number of substitutions breadfruit, otherwise the fiber content increases. Chemical Ingredients shredded were 438 Calories, 31.5% carbohydrate, 19.8% protein, 25.9% fat, 8% ash content and moisture content of 14.8% and 1,12 g fiber. Shredded is made of snake head 83.37% and 16.33% breadfruit meet standard SII shredded. Except for the water content is still rather high (14.8%) is in excess of the permitted standards SII shredded by 10%.
PENETAPAN KADAR ASAM LEMAK BEBAS PADA MINYAK GORENG Densi Selpia Sopianti; Herlina Herlina; Handi Tri Saputra
Jurnal Katalisator Vol 2, No 2 (2017): KATALISATOR
Publisher : LLDIKTI Wilayah X

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (484.661 KB) | DOI: 10.22216/jk.v2i2.2408

Abstract

The purpose of this research is to know the increase of free fatty acid content on cooking oil which has been used several times for frying and shows that still fulfill SNI quality standard that is <0,3%. Approximately 290 million tons of oil is consumed every year by the Indonesian population, therefore cooking oil is one of the important needs that the people of Indonesia need. The process of repeated frying on cooking oil will lead to the formation of free fatty acids. Cooking oil is taken randomly from different types of brands from vegetable materials. Conducted for frying and then disampling frying to 0, 5, 7, and 9 for the determination of ALB levels using alkalimetri method. The results showed that free fatty acid content of cooking oil A, B, C, D on frying 0-5 still fulfill SNI requirement <0.3%. As for cooking oil brand B, C, D on frying 7 and 9 the result exceeds the requirement of SNI> 0.3%. In oil E fryer 0 still fulfill SNI requirement while 5-7 result exceeds the requirement of SNI that is> 0,3%. Tujuan penelitian ini untuk mengetahui peningkatan kadar asam lemak bebas pada minyak goreng yang telah digunakan beberapa kali untuk penggorengan dan untuk menunjukkan pemakaian yang masih memenuhi standar mutu SNI yaitu < 0,3%. Kurang lebih dari 290 juta ton minyak dikonsumsi tiap tahun oleh penduduk indonesia, oleh sebab itu minyak goreng merupakan salah satu kebutuhan penting yang diperlukan masyarakat Indonesia. Proses penggorengan berulang pada minyak goreng akan menyebabkan terbentuknya asam lemak bebas. Minyak goreng diambil secara acak dari berbagai jenis merk dari bahan-bahan nabati. Dilakukan untuk penggorengan lalu disampling penggorengan ke 0, 5, 7, dan 9 untuk dilakukan penetapan kadar ALB menggunakan metode alkalimetri. Dari hasil penelitian menunjukkan kadar asam lemak bebas untuk minyak goreng A, B, C, D pada penggorengan 0-5 masih memenuhi syarat SNI <0,3%. Sedangkan untuk minyak goreng merek B, C, D pada penggorengan 7 dan 9 hasilnya melebihi syarat SNI >0,3%. Pada minyak  E penggorengan 0 masih memenuhi syarat SNI sedangkan 5-7 hasilnya melebihi syarat SNI yaitu >0,3%.
PENGARUH METODE EKSTRAKSI TERHADAP KADAR FENOLAT TOTAL DAN AKTIVITAS ANTIOKSIDAN DAUN SALAM (Syzygium polyanthum (Wight) Walp.) Verawati Verawati; Dedi Nofiandi; Petmawati Petmawati
Jurnal Katalisator Vol 2, No 2 (2017): KATALISATOR
Publisher : LLDIKTI Wilayah X

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (613.855 KB) | DOI: 10.22216/jk.v2i2.1744

Abstract

The research about influence of extraction method on phenolic content and antioxidant activity of Bay leaves (Syzygium polyanthum (Wight) Walp) has been conducted.  Extraction methods used were maceration, percolation and soxhletation with ethanol 70% used as solvent extraction.  Total phenolic level were determined by using Folin Ciocalteu method whereas antioxidant activity with DPPH radical scavenging method. . The highest extractive value was obtained from percolation method at 59.8% followed by maceration at 44.4% and soxhletation 22%. The highest levels of phenolic content was obtained from percolation (103,91mg/g), followed by soxhletation (72.80 mg/g) and maceration (69.76 mg/g). The antioxidant activity was shown by IC50 values, the percolation method amounted to 49.67 µg/ml; soxhletation 49.98 µg/ml and maceration 35.05 µg/ml. Based on the results of statistical analysis SPSS 17 using one-way ANOVA known that the extraction method significantly affect phenolic content and antioxidant activity of the extract of bay leaves.
IDENTIFIKASI MOLEKULAR BAKTERI ASAM LAKTAT Lactobacillus paracasei YANG ADA PADA LAPISAN MINYAK VCO Suryani Suryani; Dedi Nofiandi; Husni Mukhtar; Melona Siska; Abdi Dharma; Nasril Nasir
Jurnal Katalisator Vol 2, No 2 (2017): KATALISATOR
Publisher : LLDIKTI Wilayah X

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22216/jk.v2i2.2517

Abstract

Virgin Coconut Oil is an oil of coconut milk fermentation that has many uses such as can prevent HIV, because it functions as antibacterial, antifungal and antiviral. Antibacterial, antifungal and antiviral agents are found in bacteria lactic acid bacteriocin, a peptide that can destroy bacterial cells and pathogenic fungi and viral cells. The aim of this study was to identify molecularly lactic acid bacteria isolated and morphologically identified and biochemical tests, from fermented coconut milk. Apparently lactic acid bacteria is Lactobacillus paracasei strain 1.7. Virgin Coconut Oil adalah minyak dari fermentasi santan kelapa yang mempunyai banyak sekali kegunaan diantaranya  dapat mencegah HIV, karena berfungsi sebagai antibakteri, antijamur dan antivirus. Zat antibakteri, antijamur dan antivirus itu terdapat pada bakteri asam laktat yaitu bakteriosin, berupa peptida yang dapat menghancurkan sel bakteri dan jamur patogen serta sel virus. Tujuan penelitian ini adalah mengidentifikasi secara molekular bakteri asam laktat  yang telah diisolasi dan diidentifikasi secara morfologi dan uji – uji biokimia, dari santan yang difermentasi.  Ternyata bakteri asam laktat nya adalah Laktobacillus paracasei strain 1.7. 

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