UNESA Journal of Chemistry最新文献

{"title":"LIPASE BIJI-BIJIAN DAN KARAKTERISTIKNYA","authors":"Rofiqotus Sholeha, Rudiana Agustini","doi":"10.26740/ujc.v10n2.p168-183","DOIUrl":"https://doi.org/10.26740/ujc.v10n2.p168-183","url":null,"abstract":"Abstrak. Kebutuhan enzim sebagai biokatalis dalam bidang industri saat ini sangat tinggi. Jenis enzim yang bermacam-macam dan dari berbagai sumber telah banyak diteliti dan dikembangkan. Salah satu jenis enzim yang terus diteliti dan dikembangkan adalah lipase. Lipase adalah enzim golongan hidrolase yang mengkatalisis proses hidrolisis trigliserida menjadi gliserol dan asam lemak bebas.Lipase dapat ditemukan dalam berbagai sumber seperti pada mikroorganisme, hewan dan tumbuhan. Lipase banyak digunakan pada industri  makanan, detergen, minyak, biodiesel dan farmasi.  Artikel ini memaparkan beberapa aspek utama pada lipase yang berasal dari biji seperti reaksi-reaksi yang dikatalisis, karakteristik (suhu, pH, aktivator dan inhibitor), mekanisme katalisis oleh lipase serta contoh lipase biji yang telah diteliti karakteristiknya. Lipase ditemukan pada biji yang berkecambah yang berfungsi sebagai katalisator dalam proses mobilisasi lipid. Lipase memiliki kemampuan mengatalisis reaksi hidrolisis, esterifikasi, transesterifikasi, asidolisis, alkoholisis dan aminolisis dengan efisien dan stabil. Lipase dapat diklasifikasikan menjadi 3 golongan didasarkan pada kemampuannya dalam mensintesis ikatan ester yaitu lipase non spesifik, lipase spesifik 1,3 dan lipase  spesifik asam lemak.  Mekanisme katalisis oleh lipase melibatkan serangan nukleofilik pertama dari serin pada karbon karbonil ikatan ester menghasilkan enzim asil kovalen sebagai perantara dan melepaskan alkohol. Karakteristik biji-bijian yang telah diteliti karakteristik jenis lipase yang dihasilkan contohnya adalah African bean seed (Pentaclethra macrophylla Benth), Durian seed germination (Durio zibethinus L.), dan Biji karet (Hevea brasiliensis).  \u0000Kata kunci : Lipase biji, karakteristik, mekanisme reaksi \u0000  \u0000Abstract. The need for enzymes as biocatalysts in industry is currently very high. Various types of enzymes and from various sources have been widely researched and developed. One type of enzyme that is being researched and developed is lipase. Lipase is a hydrolase group enzyme that catalyzes the hydrolysis of triglycerides into glycerol and free fatty acids. Lipases can be found in various sources such as in microorganisms, animals and plants. Lipase is widely used in the food, detergent, oil, biodiesel and pharmaceutical industries. This article describes some of the main aspects of lipase derived from seeds such as catalyzed reactions, characteristics (temperature, pH, activator and inhibitor), the mechanism of catalysis by lipases and examples of seed lipases that have been investigated for their characteristics. Lipase is found in germinated seeds which functions as a catalyst in the lipid mobilization process. Lipase has the ability to catalyze hydrolysis, esterification, transesterification, acidolysis, alcoholysis and aminolysis reactions efficiently and stably. Lipases can be classified into 3 groups based on their ability to synthesize ester bonds, namely non-specific lipases, 1","PeriodicalId":53369,"journal":{"name":"UNESA Journal of Chemistry","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42627732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGARUH JENIS YEAST TERHADAP KADAR GLUKOSA DARAH MENCIT (Mus musculus) YANG TERINDIKASI DIABETES MELLITUS TIPE 2","authors":"Eka Septianingtyas, Rudiana Agustini","doi":"10.26740/ujc.v10n2.p128-134","DOIUrl":"https://doi.org/10.26740/ujc.v10n2.p128-134","url":null,"abstract":"Abstrak. Diabetes mellitus tipe 2 merupakan penyakit gangguan metabolik pada kenaikan gula darah akibat penurunan sekresi insulin atau ganguan fungsi insulin. Kromium berfungsi untuk membantu masuknya glukosa ke dalam sel-sel tubuh karena adanya peningkatan hormon insulin. Yeast memiliki sumber mineral kromium yang cukup baik untuk kepentingan pengobatan seperti Diabetes mellitus. Penelitian ini bertujuan untuk mengetahui pengaruh jenis Yeast terhadap kadar glukosa darah dan berat badan mencit, penelitian ini juga dibandingkan dengan perlakuan kontrol normal, negatif, danpositif. Rancangan penelitian menggunkan Post test Only Control Group Design. Yeast yang digunakan adalah Yeast beras putih, beras merah, dan beras hitam. Yeast diberikan kepada mencityang telah dibuat diabetes sebanyak 1 mL/hari dengan cara disonde selama 1 minggu, pengukuran berat badan menggunakan timbangan digital dan pengukuran kadar glukosa darah menggunakan glukometer. Hasil rata-rata penurunan kadar glukosa darah pada Yeast beras putih 112 mg/dL, Yeastberas merah 175 mg/dL, dan Yeast beras hitam 128 mg/dL, sedangkan hasil rata-rata pada pengukuran berat badan pada Yeast beras putih sebesar 5 gram, Yeast beras merah 7 gram, dan Yeast beras hitam 9gram. Hasil penelitian menyimpulkan bahwa yeast berpengaruh terhadap penurunan kadar glukosa darah dan kenaikan berat badan mencit yang terindikasi diabetes mellitus tipe 2. Dengan Uji Kruscall Wallis terbukti bahwa ada pengaruh secara signifikan p<0.05 (p=0.002) pada kadar glukosa darah, dan pada berat badan p<0.05 (p=0.018). Penurunan kadar glukosa darah tertinggi adalah Yeast beras merah, sehingga memiliki potensi digunakan sebagai anti diabetes mellitus tipe 2.Kata kunci: Jenis Yeast, Kromium, Kadar glukosa darah dan Berat badan. \u0000Abstract. Diabetes mellitus type 2 is a metabolic disorder of increased blood sugar due to decreased insulin secretion or insulin function disorders. Chromium server to help entery of glucose into the body cells due to an increase in the insulin. Yeast has good source of the mineral cromium for medicinal purpose such as diabetes mellitus. This research aims to determine the effect of Yeast type on blood glucose levels and body weight of mice, this research was also compared with normal, negative, and positive control treatments. The research design used Post test Only Control Group Design. The yeast used are white rice, red rice, and black rice. Yeast is given to mice that have made diabetes as much as 1 mL through around for 1 week, weight measurement using a digital scale and measurement of blood glucose levels using a glucometer.The results of the average decrease in blood glucose levels in white rice Yeast 112 mg/dL, brown rice Yeast 175 mg/dL, and black rice Yeast 128mg/dL, while the average results on body weight measurements at White rice yeast is 5 grams, brown rice yeast is 7 grams, and black rice yeast is 9 grams.Yeast which has an influenced on decreasing blood glucose levels and weight lo","PeriodicalId":53369,"journal":{"name":"UNESA Journal of Chemistry","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46360067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENENTUAN KANDUNGAN TOTAL ANTOSIANIN YEAST BERAS HITAM (Oryza sativa L. Indica) MENGGUNAKAN METODE pH DIFFERENSIAL","authors":"Fatimatuz Zahroh, Rudiana Agustini","doi":"10.26740/ujc.v10n2.p200-208","DOIUrl":"https://doi.org/10.26740/ujc.v10n2.p200-208","url":null,"abstract":"Abstrak. Beras hitam memiliki berbagai kandungan komponen bioaktif yang berperan sebagai antioksidan    meliputi senyawa fitokimia dan antosianin. Kandungan pigmen atau zat warna pada beras hitam disebabkan oleh senyawa antosianin dan proantosianidin. Salah satu produk diversifikasi berbahan dasar beras hitam yang dapat dikembangkan adalah fermentasi menggunakan ragi roti (bakery’s yeast). Penelitian ini bertujuan untuk mengidentifikasi yeast beras hitam sebagai antioksidan dalam senyawa fitokimia dengan Liquid Chromatography Mass Spectrometry (LC-MS), serta mengetahui kestabilan kandungan total antosianin dari berbagai pH asam menggunakan metode pH differensial. Metode ekstraksi yang digunakan adalah maserasi dengan larutan etanol 96% ditambah pelarut HCl 1% hingga pH (1, 1,5, 2, dan 2,5) yang dilakukan selama 24 jam. Hasil penelitian menunjukkan bahwa yeast beras hitam dapat dimanfaatkan sebagai sumber antioksidan yang baik, dikarenakan mengandung 20 senyawa turunan fitokimia dan antosianin yang tinggi. Kandungan total antosianin yeast beras hitam pada variasi pH 1 sebesar 60,132 mg/100g, pH 1,5 127,045 mg/100g, pH 2 47,566 mg/100g, dan pH 2,5 29,790 mg/100g. Senyawa antosianin bekerja secara optimum dalam pelarut asam pada pH 1,5, sehingga dapat disimpulkan bahwa pH dapat mempengaruhi stabilitas pigmen antosianin. \u0000Kata Kunci :Yeast beras hitam,antosianin, fitokimia, antosianin, pH differensial. \u0000Abstract. Black rice contains various bioactive components that act as antioxidants including phytochemical compounds and anthocyanins. The pigment or dye content in black rice is caused by anthocyanin and proanthocyanidin compounds. One of the diversified products made from black rice that can be developed is fermentation using bakery's yeast. This study aims to identify black rice yeast as an antioxidant in phytochemical compounds with Liquid Chromatography Mass Spectrometry (LC-MS), as well as to determine the stability of the total anthocyanin content of various acidic pH using differential pH methods. The extraction method used was maceration with 96% ethanol solution plus 1% HCl solvent to pH (1, 1.5, 2, and 2.5) which was carried out for 24 hours. The results showed that black rice yeast can be used as a good source of antioxidants, because it contains 20 high levels of phytochemical and anthocyanin derivatives. The total content of black rice yeast anthocyanin at various pH 1 was 60.132 mg / 100g, pH 1.5 127.045 mg / 100g, pH 2 47.566 mg / 100g, and pH 2.5 29.790 mg / 100g. Anthocyanin compounds work optimally in acidic solvents at pH 1.5, so it can be concluded that pH can affect the stability of anthocyanin pigments. \u0000Key Words : Yeast black rice, anthocyanins, phytochemicals,  pH differential.","PeriodicalId":53369,"journal":{"name":"UNESA Journal of Chemistry","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42200501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"REVIEW ARTIKEL: AKTIVITAS ENZIM AMILASE DARI BAKTERI ASAM LAKTAT (KARAKTERISTIK DAN APLIKASI)","authors":"Burhan Ramadhan, P. R. Wikandari","doi":"10.26740/ujc.v10n2.p109-120","DOIUrl":"https://doi.org/10.26740/ujc.v10n2.p109-120","url":null,"abstract":"Abstrak. Aktivitas enzim adalah kemampuan enzim dalam mengubah sejumlah mol substrat menjadi produk per satuan waktu. Salah satu enzim yang memiliki aktivitas enzim adalah amilase. Amilase adalah enzim ekstraseluler yang mempunyai kemampuan mendegradasi ikatan 1,4-glikosidik pada polimer pati menjadi oligosakarida dengan panjang rantai yang berbeda-beda. Amilase dapat dihasilkan oleh mikroorganisme yaitu bakteri asam laktat. Bakteri asam laktat mempunyai kondisi optimum meliputi suhu, pH, substrat dan waktu inkubasi untuk menghasilkan aktivitas enzim amilase secara maksimum. Secara umum bakteri asam laktat menghasilkan aktivitas enzim maksimum pada pH asam, suhu ruang, substrat pati dan waktu inkubasi antara 22 - 40 jam yang terjadi pada fase log dan fase stasioner. Selain itu, amilase yang dihasilkan oleh bakteri asam laktat juga memiliki aktivitas enzim secara maksimumyang terjadi pada kondisi optimum yaitu pada pH 4 - 6 dan suhu 40 - 50oC. Karakteristik amilase yang memiliki kondisi optimum spesifik, membuat amilase yang dihasilkan oleh bakteri asam laktat dapat diterapkan pada bidang industri, terutama dalam mendegradasi pati. Berdasarkan uraian di atas, maka review artikel ilmiah ini mengulas tentang (1) kondisi optimum bakteri asam laktat dalam menghasilkan aktivitas enzim amilase secara maksimum (2) karakteristik enzim amilase dari bakteri asam laktat dan (3) Aplikasi enzim amilase dari bakteri asam laktat di bidangindustri.Kata kunci: enzim amilase, bakteri asam laktat, karakteristik enzim amilase dan aplikasi. \u0000Abstract. Enzyme activity is the ability of the enzyme to convert a number of moles of substrate into products per unit time. One of the enzymes that have enzyme activity is amylase. Amylase is an extracellular enzyme that has the ability to degrade 1,4-glycosidic bonds in starch polymers into oligosaccharides with different chain lengths. Amylase can be produced by microorganisms, namely lactic acid bacteria. Lactic acid bacteria have optimum conditions including temperature, pH, substrate and incubation time to produce maximum amylase enzyme activity. In general, lactic acid bacteria produce maximum enzyme activity at acidic pH, room temperature, starch substrate and incubation time between 22 - 40 hours which occurs in the log phase and the stationary phase. In addition, the amylase produced by lactic acid bacteria also has maximum enzyme activity that occurs at optimum conditions, namely at pH 4-6 and temperatures of 40-50oC. The characteristics of amylase which have specific optimum conditions make the amylase produced by lactic acid bacteria applicable in industrial fields, especially in degrading starch. Based on the description above, the review of this scientific article reviews (1) the optimum conditions of lactic acid bacteria in producing maximum amylase enzyme activity (2) the characteristics of the amylase enzyme from lactic acid bacteria and (3) the application of the amylase enzyme from lactic acid bacteria in the ","PeriodicalId":53369,"journal":{"name":"UNESA Journal of Chemistry","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43855139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANALISIS SPEKTROSKOPI UV-VIS DAN FTIR SENYAWA HASIL ISOLASI DARI EKSTRAK DIKLOROMETANA KULIT BATANG TUMBUHAN JAMBU SEMARANG (SYZYGIUM SAMARANGENSE)","authors":"Andryan Dwisaksana, T. Tukiran","doi":"10.26740/ujc.v10n2.p121-127","DOIUrl":"https://doi.org/10.26740/ujc.v10n2.p121-127","url":null,"abstract":"Abstrak. Spektroskopi UV-vis dan FTIR merupakan salah satu teknik dalam penentuan struktur senyawa dari hasil isolasi. Penelitian ini bertujuan untuk menganalisis struktur senyawa hasil isolasi dari ekstrak diklorometana kulit batang tumbuhan Jambu Semarang menggunakan spektroskopi UV-Vis dan FTIR. Teknik isolasi senyawa yang dilakukan meliputi Kromatografi Lapis Tipis, Kromatografi Cair Vakum dan Kromatografi Kolom Gravitasi. Analisis struktur menggunakan spektroskopi UV-Vis didapatkan spektrum dengan puncak pada panjang gelombang maksimal 239 nm yang menunjukkan adanya eksitasi elektron dari π→π* yang biasa terjadi pada senyawa fenolik. Hasil analisis FTIR didapatkan adanya pita serapan pada bilangan gelombang 3542-3401 cm-1 yang menunjukkan regangan gugus OH, 2932-2857 cm-1 menunjukkan regangan gugus C-H alifatik, 877-715 cm-1 menunjukkan adanya gugus C-H aromatik, dan 1463-1378 cm-1 memperlihatkan gugus C=C aromatik. Berdasarkan analisis spektroskopiUV-Vis dan FTIR dan melihat pola serapannya, mengindikasikan bahwa senyawa hasil isolasi adalahsuatu senyawa golongan flavonoid.Kata kunci: Jambu Semarang, Isolasi, UV-Vis, FTIR \u0000Abstract. UV-vis and FTIR spectroscopy is one of the technic in determining the structure of compounds from the isolation. This study aimed to analyze the structure of the isolated compound from the dichloromethane extract of the stem bark of Jambu Semarang using UV-vis and FTIR spectroscopy. Compound isolation techniques included Thin Layer Chromatography, Vacuum Liquid Chromatography, and Gravity Column Chromatography. Structural analysis used UV-Vis spectroscopy obtained a spectrum with a peak at a maximum wavelength of 239 nm which indicated the electron excitation of π → π* which is common in phenolic compounds. The results of FTIR analysis showed that there was an absorption band at wave number 3542-3401 cm-1 which showed the OH group strain, 2932-2857 cm-1showed the CH group strain was aliphatic, 877-715 cm-1 indicated the CH aromatic group, and 1463 -1378 cm-1 aromatic C=C group. Based on UV-Vis and FTIR spectroscopy analysis and looking at the absorption pattern, it indicated that the isolated compound was a compound of the flavonoid group.Keywords: Jambu Semarang, Isolation, UV-Vis, FTIR","PeriodicalId":53369,"journal":{"name":"UNESA Journal of Chemistry","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"69098050","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Studi Elektrokimia Klorofil dan Antosianin Sebagai Fotosensitizer DSSC (Dye-Sensitized Solar Cell)","authors":"Rimbi Rodiyana Sova, Pirim Setiarso","doi":"10.26740/ujc.v10n2.p191-199","DOIUrl":"https://doi.org/10.26740/ujc.v10n2.p191-199","url":null,"abstract":"Abstrak. Pada penelitian ini dilakukan analisis elektrokimia ekstrak klorofil dan antosianin dari daun suji (Pleomele Angustifolia) dan kulit buah naga merah (Hylocereus Polyrhizus) sebagai sensitizer pada Dye-Sensitized Solar Cell (DSSC). Klorofil dari daun suji dan antosianin dari kulit buah naga merah diekstraksi menggunakan pelarut etanol. Karakterisasi klorofil dan antosianin dilakukan dengan menggunakan spektrofotometri UV-Visible untuk mengetahui serapan panjang gelombang dan celah pita energi, karakterisasi elektrokimia klorofil dan antosianin dilakukan menggunakan voltametri siklik. Pada penelitian ini dihasilkan klorofil dengan serapan panjang gelombang sebesar 663 nm dan 439 nm sedangkan antosianin pada panjang gelombang 532 nm. Analisis celah pita energi (energy gap) klorofil menghasilkan 2,51 eV dan antosianin 2,1 eV. Karakterisasi elektrokimia menunjukkan bahwa energi HOMO (Highest Occupied Molecular Orbital) pada klorofil sebesar -5,68 eV dan pada antosianin sebesar -5,16 eV. Energi LUMO (Lowest Unoccupied Molecular Orbital) pada klorofil sebesar  -3,17 eV dan pada  antosianin sebesar -3,06 eV. Hasil ini menunjukkan bahwa ekstrak klorofil dan antosianin dari daun suji dan kulit buah naga merah cukup menjanjikan untuk digunakan sebagai fotosensitizer pada DSSC. \u0000  \u0000Kata kunci : antosianin, DSSC, elektrokimia, klorofil \u0000  \u0000Abstract. In this study, an electrochemical analysis of chlorophyll and anthocyanin extracts from suji (Pleomele Angustifolia) leaves and red dragon fruit skin (Hylocereus Polyrhizus) was conducted as a sensitizer to Dye-Sensitized Solar Cell (DSSC). Chlorophyll from suji leaves and anthocyanins from the skin of red dragon fruit were extracted using ethanol as a solvent. Chlorophyll and anthocyanin characterization was carried out by UV-Visible spectrophotometry to see the absorption of wavelength and energy bandgaps, electrochemical characterization of chlorophyll and anthocyanins was carried out using cyclic voltammetry. In this study, chlorophyll was produced with absorption wavelengths of 663 nm and 439 nm while anthocyanins were at 532 nm wavelengths. Analysis of the energy gap of chlorophyll yields 2.51 eV and anthocyanins 2.1 eV. The electrochemical characterization showed that the energy of HOMO (Highest Occupied Molecular Orbital) in chlorophyll was -5.68 eV and in anthocyanins was -5.16 eV. The energy of LUMO (Lowest Unoccupied Molecular Orbital) in chlorophyll is -3.17 eV and in anthocyanins is -3.06 eV. These results indicate that chlorophyll and anthocyanin extracts from suji leaves and red dragon fruit peel are sufficient to be used as photosensitizers in DSSC. \u0000  \u0000Key words: anthocyanin, chlorophyll, DSSC, electrochemical","PeriodicalId":53369,"journal":{"name":"UNESA Journal of Chemistry","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46477571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"UJI DEGRADASI TERMAL PADA KOMPOSIT HIDROKSIAPATIT-KITOSANKOLAGEN SEBAGAI BONEGRAFT","authors":"Maya Dany Puspitasari, Sari Edi Cahyaningrum","doi":"10.26740/ujc.v10n1.p12-15","DOIUrl":"https://doi.org/10.26740/ujc.v10n1.p12-15","url":null,"abstract":"Abstrak. Komposit hidroksiapatit-kitosan-kolagen (HAp-kit-kol) merupakan biomaterial sintetik yang berfungsi dalam proses penyembuhan tulang. Komposit disintesis dengan metode ex-situ dan dibuat menjadi material berpori dengan metode freeze-drying. Komposit dikarakterisasi dengan TGA menghasilkan perubahan massa yang drastis pada suhu 230-510 oC sebesar 13,9% menandakan terjadinya dekomposisi material organik dalam komposit dan perubahan massa pada suhu 510-900 oC sebesar 4,2% menandakan terjadinya proses dekomposisi dan kristalisasi hidroksiapatit.Kata kunci: Komposit HAp-kitosan-kolagen, ex-situ, TGA. \u0000Abstract. Hydroxyapatite-chitosan-collagen (HAp-chit-coll) composites are synthetic biomaterials that function in the process of bone healing. Composites are synthesized by the ex-situ method and made into porous material by the freeze-drying method. Composites characterized by TGA produce a drastic mass change at a temperature of 230-510oC of 13.9% indicating the decomposition of organic material in the composite and a change in mass at a temperature of 510-900oC of 4.2% indicating the decomposition and crystallization of hydroxyapatite.Keywords: Composite HAp-chitosan-collagen, ex-situ, TGA.","PeriodicalId":53369,"journal":{"name":"UNESA Journal of Chemistry","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48905703","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"REVIEW ARTIKEL : ENZIM L-HISTIDIN DEKARBOKSILASE DAN MEKANISME PENGHAMBATAN","authors":"Desty Akirthasary","doi":"10.26740/ujc.v10n2.p147-157","DOIUrl":"https://doi.org/10.26740/ujc.v10n2.p147-157","url":null,"abstract":"Abstrak. Enzim L-Histidin dekarboksilase merupakan suatu enzim yang digunakan untuk mengkatalis histidin dalam membentuk histamin. Enzim L-Histidin dekarboksilase dapat dimanfaatkan sebagai antialergi, antihistamin serta menjadi komponen dalam memahami mekanisme histamin. Enzim L-histidin dekarboksilase dapat diperoleh dari asam amino yang ada didalam daging, keju dan ikan. Namun sumber utama yaitu ikan busuk disebabkan aktivitas mikroba diatas 4oC dengan waktu cukup lama, kemudian enzim L-Histidin dekarboksilase yang ada dalam ikan akan disintesis menghasilkan histamin. Enzim L-Histidin dekarboksilase terdapat dalam bakteri mesofilik yang tumbuh pada suhu 30oC-37oC. Bakteri tersebut antara lain Morganella morganii, Klebsiella pneumonia, Hafnia alvei, Citrobacter freundii, Clostridium perfringens, Enterobacter aerogenes, Vibrio alginolyticus, dan Proteus sp yang dapat memberikan pengaruh negatif terhadap kesehatan antara lain diare akibat keracunan, sakit kepala, hipotensi, pruritus dan tubuh akan terlihat memerah. Sehingga diperlukan adanya penghambatan aktivitas enzim L- Histidin dekarboksilase. Penghambatan dapat dilakukan untuk mengontrol terbentuknya histamin dengan cara penambahan senyawa yang akan merusak dinding sel suatu bakteri yang mengakibatkan terhentinya fungsi kerja enzim tersebut. Senyawa penghambat yang dapat  digunakan dapat berupa senyawa kimiawi seperti asam benzoat atau dapat juga menggunakan senyawa alami yang memiliki kandungan flavonoid, saponin, terpenoid, dan tanin yang akan mencegah pertumbuhan bakteri. Senyawa penghambat tersebut banyak ditemukan pada Teh Hijau, asam jawa, bawang merah atau tanaman rempah lainnya. \u0000  \u0000Kata Kunci : Enzim L-Histidin dekarboksilase, Histidin, Histamin, \u0000  \u0000Abstract. The enzyme L-Histidine decarboxylase is an enzyme used to catalyze histidine to form histamine. The enzyme L-Histidine decarboxylase can be used as antiallergy, antihistamine and a component in understanding the mechanism of histamine. The enzyme L-histidine decarboxylase can be obtained from amino acids present in meat, cheese and fish. However, the main source is rotten fish due to microbial activity above 4oC for a long time, then the L-Histidine decarboxylase enzyme in fish will be synthesized to produce histamine. L-Histidine decarboxylase enzyme is present in mesophilic bacteria that grow at temperatures of 30oC-37oC. These bacteria include Morganella morganii, Klebsiella pneumonia, Hafnia alvei, Citrobacter freundii, Clostridium perfringens, Enterobacter aerogenes, Vibrio alginolyticus, and Proteus sp which can have negative effects on health, including diarrhea due to poisoning, headaches, hypotension, pruritus and the body. looks red. So that it is necessary to inhibit the activity of the enzyme L-Histidine decarboxylase. Inhibition can be done to control the formation of histamine by adding compounds that will damage the cell wall of a bacteria which results in the cessation of the enzyme function. Inhibition compoun","PeriodicalId":53369,"journal":{"name":"UNESA Journal of Chemistry","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43194878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AKTIVITAS ANTIHIPERKOLESTEROLEMIA DARI SECANG (Caesalpinia sappan L.)","authors":"Danny Adi Kurniawan, Tukiran Tukiran","doi":"10.26740/ujc.v10n2.p158-167","DOIUrl":"https://doi.org/10.26740/ujc.v10n2.p158-167","url":null,"abstract":"Abstrak \u0000Salah satu masalah gizi pada tubuh akibat terlalu banyak mengonsumsi fast food adalah meningkatnya kadar kolesterol darah yang disebut hiperkolesterolemia. Peningkatan kadar kolesterol darah dapat diatasi dengan simvastatin. Namun, simvastatin memiliki banyak efek samping dengan demikian diperlukan obat tradisional yang aman. Artikel ini bertujuan untuk mengetahui bioaktivitas secang (Caesalpinia sappan L.) yang berpotensi sebagai antihiperkolesterolemia. Metode yang digunakan dalam menyusun artikel ini yaitu studi pustaka data sekunder artikel penelitian yang diterbitkan pada tahun 2010-2020. Hasil studi pustaka menunjukkan bahwa secang mempunyai bioaktivitas sebagai antioksidan, antiinflamasi, antidiabetes, antiobesitas, dan sindrom nefrotik. Secang dengan berbagai komponen fitokimianya berpotensi dalam terapi hiperkolesterolemia. Komponen fitokimianya, antara lain  flavonoid, alkaloid, dan fenolik. Sedangkan senyawa aktif pada ektrak secang, antara lain PrA, sappanol, dan benzilchroman. PrA dapat menurunkan kadar serum TC dan menghambat aktivitas hiperlipidemia dengan cara menurunkan kadar serum TG, LDL tetapi tidak mempengaruhi kadar HDL. Sappanol berperan sebagai antiinflamasi dengan cara meningkatkan sekresi beberapa substansi antiinflamasi, yaitu IL-10, IL-6, dan TNF-α. \u0000Kata Kunci : Hiperkolesterolemia, Antihiperkolesterolemia, Ekstrak secang \u0000  \u0000  \u0000Abstract \u0000One of the nutritional problems in the body due to consuming too much fast food is an increase blood cholesterol levels which is called hypercholesterolemia. Increased blood cholesterol levels can be treated with simvastatin. However, simvastatin has many side effects, thus a safe traditional medicine is needed. This article aims to determine the secang (Caesalpinia sappan L.) bioactivity of a potential anti-hypercholesterolemic agent. The method used in compiling this article is literature study of secondary data from research articles published in 2010-2020. The results of literature studies show that secang has some bioactivity as an antioxidant, anti-inflammatory, anti-diabetic, antiobesity, and nephrotic syndrome. Secang with its various phytochemical components has the potential in treating hypercholesterolemia. The phytochemical components are flavonoids, alkaloids, and phenolics. While the active compounds in secang extract are PrA, sappanol, and benzilchroman. PrA can reduce serum TC levels and inhibit hyperlipidemic activity by reducing serum TG and LDL levels but does not affect HDL levels. Sappanol acts as an anti-inflammatory by increasing the secretion of several anti-inflammatory substances, namely IL-10, IL-6, and TNF-α \u0000Keywords : Hypercholesterolemia, Anti-Hypercholesterolemia, Secang extract \u0000 ","PeriodicalId":53369,"journal":{"name":"UNESA Journal of Chemistry","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48180798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"FORMULASI DAN KARAKTERISASI NANOENKAPSULASI YEAST BERAS HITAM DENGAN METODE SONIKASI MENGGUNAKAN POLOXAMER","authors":"Nur Aida Amyliana, Rudiana Agustini","doi":"10.26740/ujc.v10n2.p184-191","DOIUrl":"https://doi.org/10.26740/ujc.v10n2.p184-191","url":null,"abstract":"Abstrak. Yeast beras hitam adalah suatu produk fermentasi pada media tepung beras hitam yang berpotensi untuk dimanfaatkan sebagai senyawa aktif dalam obat. Komponen biokatif dalam yeast perlu dilindungi agar tidak terjadi kerusakan, salah satunya yakni dengan enkapsulasi. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh formulasi dalam nanoenkapsulasi yeast dengan teknik sonikasi yang menggunakan bahan pelindung atau wall material poloxamer. Karakterisasi nanokapsul yang dilakukan meliputi ukuran partikel dan zeta potensial menggunakan alat Particle Size Analyzer ukuran partikel dan pengamatan morfologi partikel menggunakan Transmission Electron Microscopy (TEM). Hasil penelitian menunjukkan bahwa formula terbaik dalam pembuatan nanokapsul yeast adalah dengan perbandingan yeast dan poloxamer sebesar 1:4. Karakterisasi nanokapsul menghasilkan ukuran partikel 260 nm dengan zeta potensial -6.96 mV. Berdasarkan hasil penelitian terlihat bahwa nanokapsul berbentuk partikel yang memanjang dan terikat satu sama lain, secara keseluruhan yeast telah terenkapsulasi oleh poloxamer.   Kata kunci : yeast, poloxamer, formulasi, nanoenkapsulasi, sonikasi   Abstract. Yeast is a fermentation product in black rice that has opportunity to be used as an active compound in medications. Yeast’s biocative components needed to prevent the damage by encapsulation. The aim of the research was to determine the effect of formulation on nanocapsule yeast using the sonication technique with poloxamer as wall material. Characterization of nanocapsule was done through particle size and zeta potential with the Particle Size Analyzer and particle morphology with Transmission Electron Microscopy (TEM). The results showed that the best formula of yeast nanocapsules at the ratio between yeast and poloxamer was 1: 4. Nanocapsule characterization resulted particle size was 260 nm and a zeta potential was -6.96 mV. Based on the result of the studies, it appears that nanocapsule had elongated morphology that bound to each another, overall the yeast has been encapsulated by poloxamer.   Key words: yeast, poloxamer, formulation, nanoencapsulation, sonication","PeriodicalId":53369,"journal":{"name":"UNESA Journal of Chemistry","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46600220","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}