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Abstract Topic: Biochemistry

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Analysis of Nutritional and Fatty Acid Composition of a Bowl of Meatball Soup in Malang, Indonesiaors in Malang
Rina Rifqie Mariana, Nony Aji Sunaryo

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Corresponding Author
Rina Rifqie Mariana

Institutions
Culinary Education Study Programme
Universitas Negeri Malang
Malang, Indonesia

Abstract
This study aimed at analysing the nutritional and fatty acid composition of a bowl of meatball soup sold by 5 bakso Malang restaurants in Malang, Indonesia. The analysis was performed according to the instructions for food and beverage testing outlined in the Indonesian National Standard (SNI) 01-2891-1992. The results showed that the average nutritional value of a bowl of meatball soup consists of protein: 52.42-78.97g, fat: 33.16-59.22g, water: 193.57- 285.61 g, ash: 14.76-24.15 g, carbohydrate: 73.84-84.23g, iron: 12.38-19.30 mg, calcium: 262.91-388 mg. Also, the level of unsaturated fatty acids is higher than saturated fatty acids with a ratio of 1.3:1.

Keywords
Nutrition, Fatty Acid, Bakso Malang

Topic
Biochemistry

Link: https://ifory.id/abstract/Q7kgnUPx8mMY


Analysis of Peroxide Value, Free Fatty Acid, and Water Content Changes in Used Cooking Oil from Street Vendors in Malang
Rina Rifqie Mariana 1*, Evi Susanti 2), Laili Hidayati 3), Rosalia 4)

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Corresponding Author
Rina Rifqie Mariana

Institutions
1 Culinary Education Study Program. Universitas Negeri Malang. Semarang 5 Malang, East Java, Indonesia
2 Chemistry Departement. Universitas Negeri Malang. Malang, Semarang 5, East Java, Indonesia
3 Culinary Education Study Program. Universitas Negeri Malang. Semarang 5 Malang, East Java, Indonesia
4 Chemistry Departement. University Technologi Malaysia. Malaysia
Corresponding Author Email: rina.rifqie.ft[at]um.ac.id

Abstract
This research aimed to identify the changes of peroxide value, free fatty acid, and water content from before the frying (0, as the control point), in the 5th, 10th, 15th, and 15th frying from five vendors that sold ‘nasi lalapan- in Malang. This experiment tested the peroxide value using AOAC (Association of Analytical Communities) titration method, the free fatty acid using acidic base titration, and water content using the gravimetric method. The results showed that from five ‘nasi ayam lalapan- vendors: 1) there were increases of peroxide value in each frying frequency, with an average of 1.62 mgO2 in the 0 fryings to 12.78 mgO2 in the 20th frying (max allowed value: 1.00); 2) there were increases of free fatty acid content in each frying frequency, with the average of 0.86%b/b from the 0 frying to 7.88%b/b in the 20th frying (max allowed value 0.30); and 3) there were increases of water content, with the initial average value was 0.86 %b/b became 0.74 %b/b in the 10th frying, however it declined in the 15th and the 20th frying with the average value of 0.55 %b/b (max allowed value 0.01–0.03).

Keywords
Nutrition, Fatty Acid, Bakso Malang

Topic
Biochemistry

Link: https://ifory.id/abstract/87TtvYyfxH2J


Bay Leaves and Tomato Extract: The Formulation of Anti-Aging Drink
Poncojari Wahyono, Nur Widodo, Diani Fatmawati*

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Corresponding Author
Diani Fatmawati

Institutions
Department of Biology Education, Faculty of Teacher Training and Education, Universitas Muhammadiyah Malang

Abstract
UV light exposure affecting in reducing collagen and skin elastin collagen (photo aging). This research aimed at obtaining a formula of bay (Syzygium polyanthum [Wight.] Walp.) leaf and tomato (Lycopersicum pyriform) fruit extract for soft drink package as an anti-aging potential in term of avoiding aging process caused by UV-B light. The measured indicators were superoxide dismutase (SOD) activity, Copper (Cu) content, Zinc-SOD (Zn-SOD) and malondialdehid (MDA) test level. This experimental research employed post test only control group design by giving various extracts of bay leaves and tomato fruits to mice. The treatments given were negative control group (mice without UV-B treatment) (P0); positive control group (150 mJ/cm2 UV-B exposure for four hours which then given 11 g/kg BW distillated water every two days) (P1); 150 mJ/cm2 UV-B exposure for four hours which given tomato fruit extract as of 8 g/kg BW and bay leaf extract as of 3 g/kg BW every two days (P2); 150 mJ/cm2 UV-B exposure for four hours and given as of 8 g/kg BW tomato fruit extract as well as 3 g/kg BW bay leaves extract every two days before and after the UV-B treatment (P3); 150 mJ/cm2 UV-B exposure which given 8 g/kg BW of tomato fruit extract and 3 kg/kg BW of bay leaf extract after UV-B light treatment every two days (P4). The data obtained was analyzed using ANOVA which then continued to LSD test. The results showed that the treatment of 8 g/kg BW of tomato fruit extract and 3 g/kg bay leaves extract has been proven to be effective in stabilizing MDA level, SOD activity and Cu level, as well as preventing the decreasing Zn-SOD as the effect of UV-B radiation in mice skin.

Keywords
Bay leaves, Cu level, SOD activity, Tomato fruit, Zn-SOD and MDA level

Topic
Biochemistry

Link: https://ifory.id/abstract/hVv24Uw7RqxC


Different Chemical Profiles of Hot and Cold-Brewed Indonesian Coffee
Hanumi O. Rusdi1,a), Nurakhmah Yuniawati1), Shindy M. Amalia1), Puja Novia1), Hari Purnomo2), Surjani Wonorahardjo1,3)

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Corresponding Author
Ihsan Budi Rachman

Institutions
1Department of Chemistry, Faculty of Mathematics and Science, State University of Malang, Jalan Semarang 05 Malang 65145, Indonesia
2Food Technology Department, Ciputra University, UC Town, CitraLand, Surabaya 60219, Indonesia
3Centre of Advanced Material for Renewable Energy, State University of Malang, Jalan Semarang 05 Malang 65145, Indonesia

Abstract
Coffee is a well-known stimulant drink which consist of natural chemical compounds responsible for its energizing effect, taste and flavour. However, different way of serving coffee, affects the performance of the drink. On the other hand, different variety of coffee plants give also diverse taste and flavour. In this paper, the hot and cold brewed coffee from Robusta, Arabica, as well as pea-berry coffee beans were examined using analytical chemistry methods. After several solvent extraction using chloroform and hexane, the volatile chemical compounds of roasted ground coffee beans which were hot and cold brewed, were examined using gas chromatography and mass spectrometry. Different chemical profiles of volatile constituents of hot and cold brewed coffee for each types of coffee beans would be presented. The result shows that extraction using chloroform solvent give more chemical profiles of the coffee constituents than hexane solvent. Robusta and pea-berry coffee beans in cold brewed shows more chemical profile than hot brewed. Otherwise, the chemical profile of Arabica coffee in hot brewed shows more than cold brewed.

Keywords
Robusta coffee, Arabica coffee, pea-berry coffee beans, hot and cold brewed, extraction, chemical profiles, GC/MS

Topic
Biochemistry

Link: https://ifory.id/abstract/aB7CbeGhRMj6


EFFECT OF VARIETY OF STARTER AND RENNET CONCENTRATION ON CHEESE CHARACTERISTICS
Aman Santoso, Sumari,Yosida Permatasari, Anang Catur

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Corresponding Author
AMAN SANTOSO

Institutions
Universitas Negeri Malang

Abstract
Acidification and coagulation are important processes in making cheese from cows milk. The concentration of starter and liquid rennet affects the characteristics of the cheese. The purpose of the study was to determine the effect of the concentration of starter and rennet on cheese from good quality and determine the yield value, moisture content, protein content, and organoleptic cheese test. Variations in starter concentrations of 1%, 2%, and 3% while variations in rennet concentrations were 0.010%; 0.025%; and 0.040%. The results of ANOVA and Kruskal-Wallis test showed that starter and rennet concentrations affect color, texture, and protein content while rennet concentration only affects water content (P <0.05). The yield of cheese, flavor and arom was less affected (P> 0.05). This study used Mann-Whitney to analyze the data. The result showed that the chesee produced has a soft texture, yellowish white color, typical aroma of cheese, and a typical salty cheese flavor. The yield of cheese, water content, and protein content in this study were 13.46-19.19%, 50.87-66.05%, and 3.86-9.73%.

Keywords
chesse, starter, rennet, coagulation, acidification

Topic
Biochemistry

Link: https://ifory.id/abstract/HAyPpQnLaYez


Effectiveness of Size of Activated Natural Zeolite Catalysts and Hydrolysis time on conversion of Cellulose to Glucose with ultrasound assistance
Sumari Sumari, Aman Santoso, Nazriati Nazriati, Alifatul Maghfirah Ramadhani

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Corresponding Author
Ihsan Budi Rachman

Institutions
Chemistry Department, Faculty of Mathematics and Science, State University of
Malang, Jl. Semarang No.5 Malang 65145, Indonesia

Abstract
The study aimed to determine type natural zeolite from Malang East Java and the size of the activated natural zeolite as a catalyst as well as hydrolysis time on conversion cellulose to glucose that was assisted by ultrasound. Natural zeolite rock was crushed and sieved in the size of 50, 100, and 200 mesh. Zeolite was activated by means of heating at a temperature of 500 ℃ for 5 hours. The zeolite characterized using XRD and BET. Hydrolysis of cellulose using variation of mesh size and ultrasonication time. Hydrolysis results were measured using the Nelson-Somogyi test. The results showed that the type of natural zeolite from Malang East Java is a mordenite. Surface area of activated natural zeolite in the size of 50, 100, and 200 mesh respectively is 13.065, 99.096 and 27.081 m2/g. The highest yield of glucose obtained when it was used an activated natural zeolite in the size of 100 mesh and sonicated during 240 minutes. The highest yield of hydrolysis cellulose to glucose when it is used natural zeolite catalysts active with a size of 100 mesh that is 12.69%.

Keywords
activated natural zeolite, cellulose, glucose, hydrolysis, ultrasound.

Topic
Biochemistry

Link: https://ifory.id/abstract/BZyjrpUzHAt8


Hazardous food additives in the school environment: An analysis of food content and level of awareness of students in East Java
Ainur Rofieq (a*), Eka Putra Dewangga (a), Rr. Eko Susetyarini (a), Roimil Latifa (a), Diani Fatmawati (a), Fitroh Nilla Prastika Hapsari (b)

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Corresponding Author
Ainur Rofieq

Institutions
(a) Biology Education Department, Faculty of Teacher Training and Education, Universitas Muhammdiyah Malang
(b) Biology Laboratory, Universitas Muhammdiyah Malang

*Corresponding author: ainurrofieq[at]yahoo.co.id

Abstract
This study aims to analyze the content and classify types of snacks sold in high schools containing harmful food additives and analyze the level of student awareness of food additives and their cleanliness. This descriptive-analytic study took samples in the form of snacks sold in schools, as well as students as respondents. This research was conducted in four cities in East Java, i.e. Malang, Blitar, Pasuruan, and Bangkalan. The results showed that there were five types of hazardous food additives identified in 272 snacks samples; one food additive, methanil yellow, was not identified. As much as 103 samples (37.9%) containing harmful substances included borax by 53.9%, saccharine 21.6% (exceeding the threshold), cyclamate 13.7% (exceeding the threshold), Rhodamine-B (5.7%), and formalin 4.9%. Based on the types of snacks, 15 types contain hazardous food additives, most of which are identified in crackers and drinks. While the level of awareness of high school students about food additives and hygiene varied from the moderate level (73.1%), good (16.9%), and poor (10%).

Keywords
Borax; cyclamate; formalin; hazardous food additives; methanil yellow; rhodamine-B; saccharine; students awareness

Topic
Biochemistry

Link: https://ifory.id/abstract/FzBdanvA4h7D


Identification of flavonoid isolates of papaya (Carica papaya L.) seed and in vitro and in silico analysis of their activity as pancreatic lipase inhibitors
Muntholib a), Dwi Sulistyaningrum b), Subandi c), Siti Marfu-ah d),

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Corresponding Author
Ihsan Budi Rachman

Institutions
a) Department of Chemistry, Faculty of Mathematics and Natural Sciences, State University of Malang

Abstract
Pancreatic lipase enzyme plays an important role in fat digestion. This enzyme hydrolyzes fat into fatty acids and glycerol to be absorbed by the body. However, excessive fat intake can cause obesity. Previous studies had shown that papaya seed extract contains flavonoids and was capable of inhibiting pancreatic lipase. However the type and structure of flavonoids contained in the papaya seeds have not been idenfied. The purposes of this study were to isolate papaya seed flavonoids, to identify their structure, and to determine their inhibitory power against pancreatic lipase both in vitro and in silico. This is a descriptive laboratories research conducted in five stages, namely 1) the preparation of papaya seed powder; (2) extraction, isolation, and phytochemical analysis of flavonoids, (3) identification and structure determination of flavonoid isolates using UV-Vis, FTIR and LC-MS/MS specroscopies, 4) in vitro analysis of the inhibition power of flavonoid isolates against pancreatic lipase; and (5) in silico analysis by docking technique using flavonoid isolates as ligands and pancreatic lipases as receptors. This research was able to isolate some of the flavonoid compounds from ethanol extracts of papaya seeds in which all of them have a higher inhibitory power against pancreatic lipase compared to commercial anti-obesity drugs Orlistat. Flavonoid isolate of papaya seed having the highest inhibitory power (53 times the inhibitory power of Orlistat) is liquiritigenin. In silico analysis shows that liquiritigenin has a binding position to the pancreatic lipase enzyme which is relatively the same as Orlistat, but its binding affinity is greater than Orlistat.

Keywords
papaya seed flavonoid, pancreatic lipase inhibitor, liquiritigenin, orlistat

Topic
Biochemistry

Link: https://ifory.id/abstract/Hv9xUA27hLVf


Low Dose Nicotine Exhibit Antioxidant Property and Prevent Arterial Wall Thickening in Surgically Menopausal Rats
Shelby Amrus Ernanda1,a), Panji Sananta2,3,, Andrew Jonatan1,b), Ayu Novita Kartikaningtyas4, Yanti Marito Parhusip5, Ni Putu Frida Baskarani4, Nadya Rasty Andhira4, Elli Maulidya4, Yesi Amelia4, Muhammad Vico4, Nur Hudayana4, Muthi-ah Adira Juwono4, Iis Novianti Rosyida4, Ramendra Dirgantara Putra5, Azmi Aziz4, Sri Winarsih5, Ardian Rizal6

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Corresponding Author
Shelby Amrus Ernanda

Institutions
1Master Program in Biomedical Science, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia.
2Department of Orthopaedics and Traumatology, Faculty of Medicine, Universitas Brawijaya, dr. Saiful Anwar General Hospital, Malang, Indonesia.
3Doctoral Program in Medicine, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia.
4Medical Doctor Study Progam, Faculty of Medicine, Universitas Brawijaya, Indonesia
5Pharmacy Study Program, Faculty of Medicine, Universitas Brawijaya, Indonesia
6Department of Cardiology and Vascular Medicine, Faculty of Medicine Universitas Brawijaya, dr. Saiful Anwar General Hospital, Malang, Indonesia

Abstract
Menopause is a condition where a woman lost protection from estrogen, causing susceptibility to cardiovascular disease. Such condition is caused by narrowing of arterial lumen induced by increased Reactive Oxygen Species (ROS) activity and inflammation. It was reported that nicotine can reduce ROS production and act as anti-inflammation agent. Therefore, we conducted a research to explore the possibility of using nicotine to prevent arterial wall thickening and to reduce free radical activity. We did in vivo true experimental and randomized post-test only controlled group research in 18-20 weeks old Rattus norvegicus. We examine tail arterial wall thickness, lumen radius, and Wall to Lumen Ratio (WTLR), as well as Malondialdehyde (MDA) level as marker of ROS. The first group was normal rats (Sham). The second group represent ovariectomy group (ovariectomy-only/OVX). The third to fifth group was ovariectomized and given nicotine in dose of 0.25 mg/kg body weight (P1), 0.5 mg/kg (P2), and 0.75 mg/kg (P3). Group P1-P3 was given daily nicotine by oral route for 4 weeks, started from 3 weeks post ovariectomy. After treatment period was completed, needed organ was harvested. MDA levels of P3 were significantly lower than Ovx group (p = 0.036, Tukey HSD). P2 groups showed significantly thinner arterial wall (intimal-medial layer) than the Ovx group (p = 0.001, Tukey HSD). No significant different in lumen radius between groups was observed. WTLR measurement showed that P1, P2, and P3 has 6%, 42%, and 3% lower WTLR compared to Ovx group, respectively. Finally, we conclude that nicotine administration can prevent tail arterial wall thickening and has antioxidant Property.

Keywords
Arterial Wall Thickness, Malondialdehyde, Nicotine, Menopause, Ovariectomy

Topic
Biochemistry

Link: https://ifory.id/abstract/ZnNrCKFwYpcB


Nicotine Prevent Weight Gain and Increase SOD Activity in Surgically Menopausal Rat
Andrew Jonatan1,b), Panji Sananta2,3, Shelby Amrus Ernanda1,a), Ayu Novita Kartikaningtyas4, Yanti Marito Parhusip5, Ni Putu Frida Baskarani4, Nadya Rasty Andhira4, Elli Maulidya4, Yesi Amelia4, Muhammad Vico4, Nur Hudayana4, Muthi-ah Adira Juwono4, Iis Novianti Rosyida4, Ramendra Dirgantara Putra5, Azmi Aziz4, Sri Winarsih5, Eviana Norahmawati6

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Corresponding Author
Andrew Jonatan

Institutions
1 Master Program in Biomedical Science, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia.
2Department of Orthopaedics and Traumatology, Faculty of Medicine, Universitas Brawijaya, dr. Saiful Anwar General Hospital, Malang, Indonesia.
3Doctoral Program in Medicine, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia.
4Medical Doctor Study Progam, Faculty of Medicine, Universitas Brawijaya, Indonesia
5Pharmacy Study Program, Faculty of Medicine, Universitas Brawijaya, Indonesia
6 Pathology Anatomy Department, Faculty of Medicine, Universitas Brawijaya, dr. Saiful Anwar General Hospital, Malang, Indonesia

Abstract
In the beginning of the menopause transition, most women experienced an increase in body weight and fat along with a decrease in lean body mass. Weight gain during menopause is related to declined circulating levels of estrogen. Obesity during menopause is related to many diseases, including cardiovascular accident. α7 nAChR is one of the receptors that can be activated by nicotine. Activation of α7nAChR can improve energy homeostasis. Administration of nicotine also can suppress appetite and body weight. Nicotine also has been reported to have antioxidant properties as well. Thus, we conducted this study to explore the effectiveness of nicotine in preventing weight gain and increasing Superoxide Dismutase (SOD) Activity in ovariectomized Wistar rats. We did in vivo true experimental and randomized post-test only controlled group research in 18-20 weeks old Rattus norvegicus. We examine body weight and SOD activity in aorta abdominals as a marker of antioxidant activity. The first group was normal rats (Sham). The second to fifth group underwent bilateral ovariectomy. The second group represents the ovariectomy group (ovariectomy-only/OVX). The third to fifth group was dose 1 (P1 - .0.25 mg/kg), dose 2 (P2 - 0,5 mg/kg), and Dose 3 (P3 - 0,75 mg/kg) treatment group. Group P1-P3 was given daily per-oral nicotine for 28 days, started 3 weeks after ovariectomy. During day 29 after treatment, the organs were harvested. After treatment with nicotine was given, all the nicotine-treated group has lower body weight and weight gain compared to Ovx group. During the last measurement, statistically significant lower body weight was found in group P2 and P3 compared to Ovx group. P3 group was significantly higher SOD activity compared to the OVX group. Finally, we conclude that nicotine administration can prevent weight gain and it has antioxidant manner.

Keywords
Body Weight, Menopause, Nicotine, Obesity, Superoxide Dismutase

Topic
Biochemistry

Link: https://ifory.id/abstract/8r7qBh6ZEYQj


NUTRITIONAL VALUE MODISCO III FORMULATION WITH PUMPKIN ADDITION
Riva Mustika Anugrah(1), Sugeng Maryanto(1), Rissa Laila Vifta(2)

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Corresponding Author
Sugeng Maryanto

Institutions
1)Nutrition Study Program, The University of Ngudi Waluyo
2)Pharmacy Study Program, The University of Ngudi Waluyo
Diponegoro street No. 186, East Ungaran, Semarang Regency Central Java 50512, Indonesia
Email: rivamustika86[at]gmail.com

Abstract
Undernutrition in children is one of the health problems in Indonesia. Nutritional therapy for children with under nutrition at the recovery stage can be given Formula Modisco III. Formula Modisco III can be modified with the addition yellow pumpkin (Cucurbita moschata Durch) as local food. This research to determine the value of energy, protein, fat and fiber in the modified modisco III formula with pumpkin. Modification and development of the Modisco III formula with the addition of pumpkin and nutrient analysis test. The result in this study was analyzed of the nutritional value of modified modisco III formula with the addition of yellow pumpkin every 100 g containing protein: 3.17 g, fat: 25.41 g, carbohydrates: 26.25 g, and fiber 8.52 g, from the nutritional value can be converted energy by 346 kcal/100g. The energy value is higher than the original Modisco Formula which only contains 140 kcal /100 g. The energy value of the formula Modisco III with the addition of pumpkin is higher than the standard Modisco formula.

Keywords
Modisco, pumpkin, malnutrition

Topic
Biochemistry

Link: https://ifory.id/abstract/7Rg2WJYyEFdp


Silver Loaded Hydrothermal Synthesized Zeolite from Kaolinite and its Performance in Bacterial Inhibition
Siti Nabihan Ishak and Nik Ahmad Nizam Nik Malek

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Corresponding Author
SITI NABIHAN ISHAK

Institutions
Department of Biosciences, Faculty Science, Universiti Teknologi Malaysia, 81310, UTM Skudai, Malaysia

Abstract
The aim of this work was to synthesis zeolite from kaolinite as a source of silica and alumina by exploring the effect of different crystallization temperatures at 100˚C, 120˚C, and 140˚C in a hydrothermal condition. This work focused on the phase transformation and morphological changes from kaolinite to zeolite using hydrothermal technique. The characterization of starting material, intermediate, and final product were performed by using X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), field emission scanning electron microscopy (FESEM) and energy dispersive X-ray (EDX). The characterization results showed the transformation of kaolinite to amorphous metakaolin after calcined at 900˚C and in the presence of sodium hydroxide as activating agent; the amorphous metakaolin was successfully reconstructed into synthesized crystal zeolite. Synthesized zeolite type A was produced at 100˚C while sodalite was synthesized at 120˚C and 140˚C. Following this, the synthesized zeolites were modified with silver ion by using ion exchange method. Disc diffusion technique (DDT) revealed that silver ion-exchanged zeolite showed significant antibacterial effect against Escherichia coli ATCC 11229 and Staphylococcus aureus ATCC 6538. It was found that, zeolite can be synthesized using economical raw material and modified with silver ion to enhance its antibacterial activity.

Keywords
Zeolite, Kaolinite, Silver, Escherichia coli and Staphylococcus aureus

Topic
Biochemistry

Link: https://ifory.id/abstract/eYamXMzT6VjK


The Effect of Synthesis Reaction Medium Polarity on The Degree of Substitution (DS) Value of Carboxymethyl Kappa Carrageenan (CMKC) Synthesis: Case Study of Isopropanol-Ethanol-Ethyl Acetate Mixture Uses as Synthesis Reaction Medium
Nuridhia Nisa Purnama1, Irma Kartika Kusumaningrum2.a), Anugrah Ricky Wijaya3, Brilian Zuhroti4

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Corresponding Author
Ahmad Hapiz

Institutions
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Jl. Semarang No. 5 Malang 65145, Indonesia

a)Coresponding author : irma.kartika.fmipa[at]um.ac.id

Abstract
Abstract. Carboxymethyl k-carrageenan (CMKC), a derivate product of kappa carrageenan, is one of coating material that is used for nanomagnetite coated production. The important parameter to determining quality of CMKC is degree of substitution (DS). DS value indicated the number of hydroxyl groups that were converted into carboxyl groups. Polarity of synthesis reaction medium affect to the DS value of CMKC that was synthesized. This research was arranged to analyze the effect of synthesis reaction medium polarity on the DS value of CMKC, we was studied the use of isopropanol-ethanol-ethyl acetate mixture at some proportion variation, as synthesis reaction medium, relation between polarity of reaction medium and DS value of CMKC, then determine optimum proportion of isopropanol-ethanol-ethyl acetate, asreaction medium, that was produced CMKC that has highest DS value. This research was done in two step (1) synthesize of cmkc by monochloroacetic acid (MCA) as etherification agent and mixture of isopropanol-ethanol-ethyl acetate as reaction medium (2) characterization of CMKC properties to determine the effect of synthesis reaction medium polarity against DS value. The results showed that reaction medium polarity affect on the value of DS. CMKC synthesis that was done in isopropanol-ethanol-etyl acetate 25:2:3 v/v has the highest DS value, 1.60.

Keywords
Degree of Substitution, Medium Reaction Polarity, Nanomagnetite coating

Topic
Biochemistry

Link: https://ifory.id/abstract/uQ2ALgy3ZVtb


The Lead Content of Jamu Gendong in Malang Traditional Market: Is It Safe To Consume?
Roimil Latifa, Poncojari Wahyono, Leoreta Christina, Diani Fatmawati, Ahmad Fauzi

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Corresponding Author
Diani Fatmawati

Institutions
Department of Biology Education, Faculty of Teacher Training and Education, Universitas Muhammadiyah Malang

Abstract
Jamu gendong, as the typical traditional herbal medicine of Indonesia, has been practised to treat various diseases. However, the contamination of hazardous pollutant which possibly occur will cause the other health poblems. This research observed lead (Pb) content of jamu gendong in three traditional markets in Malang. The jamu obtained from two sellers in each market and covered four replications. Atomic Absorption Spectroscopy (AAS) was used to analyze the Pb contained within jamu gendong. The results informed that the jamu sold in Batu, Belimbing, and Merjosari markets comprised of Pb with the average amount were 0.08 mg/L; 0.18 mg/L; and 0.09 mg/L respectively. This means that the Pb content of these three markets were under the threshold mentioned in SNI 7387:2009, yet they were higher than the standard mentioned in BPOM No.5 year 2018. By considering the results, the awareness of traditional herbal sellers in conducting the hygiene as considerable as their careness about contaminant resources need to be improved, therefore, the jamu gendong sold will be safer to be consumed.

Keywords
Heavy metal contaminant, jamu gendong, Pb level

Topic
Biochemistry

Link: https://ifory.id/abstract/kVjLT98t7vrq


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