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All Journal HAYATI Journal of Biosciences Agromet Sains Natural: Journal of Biology and Chemistry Jurnal Ecolab al Kimiya : Jurnal Ilmu Kimia dan Terapan

RTM Sutamihardja

Progam Studi Kimia FMIPA Universitas Nusa Bangsa

Author-ID : 396821

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Environmental Science

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Activity of Ligninolytic Enzymes during Growth and Fruiting Body Development of White Rot Fungi Omphalina sp. and Pleurotus ostreatus HAPPY WIDIASTUTI; SUHARYANTO SUHARYANTO; AGUSTINA WULANINGTYAS; SUTAMIHARDJA SUTAMIHARDJA
HAYATI Journal of Biosciences Vol. 15 No. 4 (2008): December 2008
Publisher : Bogor Agricultural University, Indonesia

The activity of ligninolytic enzymes of white rot fungi (WRF) Omphalina sp. and Pleurotus ostreatus was observed during somatic and fruiting body development in solid substrate fermentation using empty fruit bunches of oil palm (EFB). The enzyme activity was dominated by laccase both of Omphalina sp. and P. ostreatus. The laccase activity on somatic phase (mycelium growth) was higher compared to that of fruiting body formation phase. The laccase activity of Omphalina sp. was slightly higher compared to that of P. ostreatus. The peak activity of manganese peroxidase (MnP) for Omphalina sp. was observed two weeks after inoculation, while P. ostreatus had two peaks i.e. two and four weeks after inoculation period. The MnP activity of P. ostreatus was higher compared to that of Omphalina sp. Omphalina sp. growth in EFB did not secrete lignin peroxidase (LiP) in contrast to P. ostreatus. The peak of LiP activity of P. ostreatus was reached two and four weeks after inoculation. The MnP and LiP activities declined during the development of fruiting bodies while laccase increased both in Omphalina sp. and P. ostreatus. It seems that the activities of ligninolytic enzyme profile were regulated in line with developmental phase of growth both in Omphalina sp. and P. ostreatus. Key words: ligninolytic enzyme activity, Omphalina sp., Pleurotus ostreatus, empty fruit bunches of oil palm

ANALISIS SIMULASI UPAYA MITIGASI GAS METAN PADA PADI SAWAH DI INDONESIASIMULATION ANALYSIS OF APPROACH ON MITIGATION OF METHANE GAS EMISSION RICE FIELDS IN INDONESIA Sobri Effendy; I. Handoko; RTM Sutamihardja; Rokhmin Dahuri
Agromet Vol. 12 No. 1 & 2 (1997): DECEMBER 1996/1997
Publisher : PERHIMPI (Indonesian Association of Agricultural Meteorology)

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FERMENTASI TALAS BELITUNG (Xanthosoma sagittifolium (L.) Schott) DENGAN VARIASI RAGI DAN PENAMBAHAN NUTRISI DALAM Mardiyah Mardiyah; Srikandi Srikandi; RTM Sutamihardja
JURNAL SAINS NATURAL Vol. 5 No. 2 (2015): Sains Natural
Publisher : Universitas Nusa Bangsa

Fermentation of Belitung Taro (Xanthosoma sagittifolium (L.) Schott) with variation of Yeast and Adding Nutrition to Produce EthanolÂ Plants that are potential to produce bioethanol are plants that have sugar or carbohydrate levels one of which is Belitung taro (Xanthosoma sagittifolium). This research aims to make bioethanol with simple fermentation process with variation on yeast type (bread yeast and tape yeast) and with the addition of nutrients (NPK fertilizer) to obtain maximum bioethanol content. This research was begun by making taro pulp with four treatments and each treatment repeated 3 times. The four treatments consist of taro belt with yeast bread, yeast bread and NPK, yeast tape, yeast tape and NPK. Observations were performed on days 2, 4, 6, 7, 14 which included observation of pH and ethanol content. In addition, proximate test is also done. The results showed that the highest ethanol content in the fermentation process with yeast yeast occurred on the 7th day of 3.64% while in the yeast tape the highest level occurred on the 4th day of 3.07%. Addition of NPK can not produce maximum ethanol content. For proximate test, the result showed that the content of ash is high enough that is 4.57% while for carbohydrate, protein, fat, coarse fiber, and moisture content obtained results equivalent to the literature.Keywords: Ethanol, Fermentation, Belitung Taro, BioethanolÂ ABSTRAKTumbuhan yang potensial untuk menghasilkan bioetanol adalah tanaman yang memiliki kadar gula atau karbohidrat salah satunya yaitu talas belitung (Xanthosoma sagittifolium). Penelitian ini bertujuan untuk membuat bioetanol dengan proses fermentasi sederhana dengan variasi pada jenis ragi (ragi roti dan ragi tape) serta dengan penambahan nutrisi (pupuk NPK) sehingga didapatkan kadar bioetanol yang maksimal. Diawali dengan membuat bubur talas belitung dengan empat perlakuan dan setiap perlakuan diulang 3 kali. Empat perlakuan terdiri atas talas belitung dengan ragi roti, ragi roti dan NPK, ragi tape, ragi tape dan NPK. Pengamatan dilakukan pada hari ke 2, 4, 6, 7, 14 yang meliputi pengamatan pH dan kadar etanol. Selain itu dilakukan juga uji proksimat. Hasil penelitian menunjukkan bahwa kadar etanol tertinggi pada proses fermentasi dengan ragi roti terjadi pada hari ke-7 yaitu 3,64% sedangkan pada ragi tapeÂ kadar tertinggi terjadi pada hari ke-4 yaitu 3,07%. Penambahan NPK tidak dapat menghasilkan kadar etanol yang maksimal. Untuk pengujian proksimat didapatkan kadar abu yang cukup tinggi yaitu 4,57% sedangkan untuk kadar karbohidrat, protein, lemak, serat kasar, dan kadar air didapatkan hasil yang setara dengan literatur.Kata Kunci : Etanol, Fermentasi, Talas Belitung, Bioetanol

HIDROLISIS ASAM KLORIDA TEPUNG PATI SINGKONG (Manihot esculenta Crantz) DALAM PEMBUATAN GULA CAIR RTM. Sutamihardja; Srikandi Srikandi; Dian Purnamasari Herdiani
JURNAL SAINS NATURAL Vol. 5 No. 1 (2015): Sains Natural
Publisher : Universitas Nusa Bangsa

Chloride Acid Hydrolysis of Cassava (Manihot esculenta Crantz) Strach Flour in Producing a Liquid SugarÂ Â Â Â Â Â Â Â Cassava (Manihot esculenta Crantz), known as cassava or manioc is a tuber or root of a tree that long with a diameter average of 5-10 cm and a length of 50-80 cm, depending on the type of cassava. Cassava is agricultural products that having high potency source of carbohydrates for food and industrial materials. Cassava starch can be made for liquid sugar by the method of acid hydrolysis using hydrochloric acid. The research results showed that Â rendemen at a HCl concentration of 0.75 N and hydrolysis time of 90 minutes was 80.51%. The higest rendemen of liquid sugar at a concentration of 0.5 N HCl and the hydrolysis time of 90 minutes was 84.22%. Results of the analysis indicate liquid sugar content of 16.22% moisture, ash content of 1.46%, 2.16% protein content, fat content of 0.53%, carbohydrates of 63.90%, and a negative starch content.Key words: Cassava,Â Flour Cassava Starch, AcidÂ Hydrolysis, Liquid SugarÂ ABSTRAKÂ Â Â Â Â Â Â Â Singkong (Manihot esculenta Crantz) yang dikenal sebagai ketela pohon atau ubi kayu merupakan umbi atau akar pohon yang rata-rata berdiameter 5-10 cm dan panjang 50-80 cm, tergantung dari jenis singkong. Singkong merupakan hasil produk pertanian yang potensinya tinggi sebagai sumber karbohidrat untuk bahan pangan dan industri. Pati singkong dapat dibuat gula cair dengan metode hidrolisis asam menggunakan asam klorida. Hasil penelitian menunjukkan bahwa nilai rendemen tertinggi pada konsentrasi HCl 0,75 N dan waktu hidrolisis 90 menit yaitu sebesar 80,51%.Â Rendemen tertinggi kadar gula pereduksi dari pembuatan gula cair dengan konsentrasi HCl 0,5 N dan waktu hidrolisis 90 menit sebesar 84,22%. Hasil analisa gula cair menunjukkan kandungan kadar air 16,22%, kadar abu 1,46%, kadar protein 2,16%, kadar lemak 0,53% , karbohidrat 63,90%, dan kandungan pati negatif.Kata kunci: Singkong, Tepung Pati Singkong, Hidrolisis Asam, Gula Cair

TINGKAT KEMATANGAN BIJI KOPI ARABICA (Coffea arabica L.) DALAM MENGHASILKAN KADAR KAFEIN Srikandi Srikandi; Aprilia Widia Kristanti; RTM Sutamihardja
JURNAL SAINS NATURAL Vol. 9 No. 1 (2019): Sains Natural
Publisher : Universitas Nusa Bangsa

Levels of Arabica (Coffea Arabica L.) Coffee Materials in Producing CaffeinÂ Coffee is a plantation crop that has long been cultivated in Indonesia. One type of coffee grown in Indonesia, namely arabica coffee. Arabica coffee is coffee that has superior quality compared to other types of coffee. Testing of caffeine content in Sukamakmur village arabica coffee is differentiated into three types of coffee berries based on the maturity level of the coffee fruit. The level of maturity of coffee fruit is marked by the color of coffee fruit skin. The collection of young coffee fruit is characterized by green fruit rind, half-aged coffee, orange rind and old coffee, dark red rind. Arabica coffee fruit is processed from drying, drying, and roasting and grinding into arabica ground coffee. Powder coffee samples are used for water content testing, phytochemical identification, and caffeine level testing. Caffeine content testing using UV-Vis spectrophotometry. The results of water content testing showed that the highest water content was found in coffee with a maturity level of half old, the lowest moisture content found in old coffee. Phytochemical identification testing performed showed powdered coffee samples containing active compounds of saponins, flavonoids, and alkaloids, as well as tannins. The highest caffeine content is found in ground coffee with the maturity level of coffee half old at 1.56% and the lowest caffeine level in ground coffee with a young coffee level of 0.93%.Keywords : Coffea arabica L., Level of maturity, Level of caffeine.Â ABSTRAKKopi adalah tanaman perkebunan yang sudah lama dibudidayakan di Indonesia. Salah satu jenis kopi yang ditanam di Indonesia, yaitu kopi arabika. Kopi arabika merupakan kopi yang memiliki kualitas superior dibanding jenis kopi lainnya. Pengujian kadar kafein pada kopi arabika desa Sukamakmur dibedakan menjadi tiga jenis pengambilan buah kopi berdasarkan tingkat kematangan buah kopi. Tingkat kematangan buah kopi ditandai dengan warna kulit buah kopi. Pengambilan buah kopi muda ditandai dengan kulit buah berwarna hijau, kopi setengah tua, kulit buah berwarna jingga dan kopi tua, kulit buah berwarna merah tua. Buah kopi arabika diolah dari penjemuran, pengeringan, dan penyangraian serta penggilingan menjadi kopi bubuk arabika. Sampel kopi bubuk digunakan untuk bahan pengujian kadar air, identifikasi fitokimia dan pengujian kadar kafein. Pengujian kadar kafein menggunakan metode spektrofometri UV-Vis. Hasil pegujian kadar air menunjukkan bahwa kadar air tertinggi terdapat pada kopi dengan tingkat kematangan setengah tua, kadar air terendah terdapat pada kopi tua. Pengujian identifikasi fitokimia yang dilakukan menunjukan sampel kopi bubuk mengandung senyawa aktif saponin, flavonoid, dan alkaloid, serta tanin. Kadar kafein tertinggi terdapat pada kopi bubuk dengan tingkat kematangan kopi setengah tua sebesar 1,56% dan kadar kafein terendah pada kopi bubuk dengan tingkat kopi muda sebesar 0,93%.Kata kunci: Coffea arabica L., Tingkat kematangan, Kadar kafein.

PENGARUH KONSENTRASI Na2CO3 TERHADAP RENDEMEN NATRIUM ALGINAT DAN KANDUNGAN PROKSIMAT ALGINAT DARI RUMPUT LAUT Sargassum sp. Srikandi Srikandi; Muhammad Ridho Afifi; RTM Sutamihardja
JURNAL SAINS NATURAL Vol. 3 No. 1 (2013): Sains Natural
Publisher : Universitas Nusa Bangsa

Effect

IDENTIFIKASI SENYAWA KIMIA PADA EKSTRAK BASA BUAH LEUNCA (Solanum nigrum Linn) DENGAN TEKNIK KHROMATOGRAFI Mamay Maslahat; Dani Ramdani; RTM Sutamihardja
JURNAL SAINS NATURAL Vol. 1 No. 1 (2011): Sains Natural
Publisher : Universitas Nusa Bangsa

Identification of Chemical Compounds at the Leuncas Fruits Base Extracts with Chromatography MethodesÂ Â Â Â Â Â Â Â Â Secondary methabolites contain in the plant was a alkaloids, flavonoids, terphenoids, steroids that use for medicinal, biopestiside, etc. Taksonomy principle of Leunca (Solanum nigrum Linn) is clasified to Solanaceae family, and prediction contains alkaloids. The leunca fruits base extracts qualitative tested with Dragendorf reagents and indetified with thin layer chromatography (TLC), coloumn chromatography (CC), and gass chromatography mass-spectra (GC-MS). Optimation of eluens as mobile fase forÂ TLC and CC used three eluens, there are methanol:NH4OH (200:3), chloroform:methanol (17:3), and chloroform:ethanol (4:1). Dragendorf test showed extract contains alkaloids compounds. Eluens optimum was chloroform:methanol (17:3) with trhree fractionÂ Â ,and GC-MS identification showed that extract contains chemical compounds as carbocilic acid, thiourea, nicotinic acid, and glicerol. Keyword s: Alkaloids compounds, leunca, chromatographyÂ ABSTRAKÂ Â Â Â Â Â Â Metabolit sekunder yang terkandung pada tanaman dapat berupa senyawaan kimia alkaloid, flavonoid, terpenoid, dan steroid. Senyawaan kimia ini dapat berfungsi sebagai obat, biopestisida, dan sebagainya. Leunca (Solanum nigrum Linn) berdasarkan ilmu taksonomi diklasifikasikan ke Â dalam famili Solanaceae (labu-labuan), dan diduga banyak mengandung senyawaan alkaloid yang berkhasiat sebagai obat. Ekstrak basa buah lenca diuji dengan pereaksi Draggendorf dan diidentifikasi dengan menggunakan teknik kromatografi lapis tipis (KLT), kromatografi kolom, dan instrumen kromatografi gas-spektra massa (GC-MS). Optimasi eluen sebagai fase gerak pada KLT dan kromatografi kolom dilakukan terhadap 3 jenis dan komposisi eluen yang berbeda yaitu Metanol : NH4OH (200:3), Kloroform:Metanol (17:3), dan Kloroform:Etanol (4:1). Hasil uji DragendorfÂ mengindikasikan bahwa ekstrak basa buah lenca mengandung senyawaan alkaloid. Hasil optimasi eluen menunjukkan bahwa eluen yang optimum adalah Kloroform:Metanol (17:3) dengan memberikan 3 fraksi pemisahan. Nilai RfÂ ketiga fraksi tersebut adalah 0,21; 0,31 dan 0,60. Berdasarkan analisis dengan GC-MS diketahui bahwa ekstrak basa buah lenca mengandungÂ senyawaan kimia karboksilat, tiourea, asam nikotinat, dan gliserol.Kata kunci : Senyawa alkaloid, leunca, kromatografi

OPTIMASI SUHU PENGERINGAN DENGAN MENGGUNAKAN OVEN TERHADAP MUTU LADA HITAM DAN LADA PUTIH BUBUK RTM Sutamihardja; Nia Yuliani; Oktavio Rosani
JURNAL SAINS NATURAL Vol. 8 No. 2 (2018): Sains Natural
Publisher : Universitas Nusa Bangsa

Optimization of Drying Temperature Using Oven on Quality of Black Pepper and White Pepper PowderÂ Â Â Â Â Â Pepper (Piper Nigrum L) is an Indonesian spice plant widely used for export and import activity. The post-harvest process of pepper affected the quality, especially on the drying process. One of secondary metabolite compound is piperin. Piperin is an active substance of alkaloid group giving a distinctive spicy flavor to the pepper. Drying process by using the oven could improve the quality of pepper. The results showed that the optimum temperature for white pepper was 85Â° C for 20 minutes with the water content of 10.65%, total mold/yeast was 1 x 104 colony/g, and piperin content of 4.58%. For Black pepper, the optimum temperature was at 105Â° C for 20 minutes with the moisture content of 7.84%, total mold/yeast was 1.3 x 104 colony/g and piperin 5,01%.Keywords: White Pepper, Black Pepper, Piperin Content.ABSTRAK Â Â Â Â Â Lada (Piper Nigrum L) adalah tanaman rempah Indonesia yang banyak digunakan untuk ekspor dan impor. Proses pasca panen lada yang tidak maksimal menyebabkan kualitas menurun. Lada memiliki senyawa metabolit sekunder berupa piperin. Piperin adalah zat aktif golongan alkoloid yang memberikan cita rasa pedas khas pada lada. Pengeringan dengan menggunakan oven mampu meningkatkan mutu lada. Hasil penelitian menunjukan suhu optimum untuk pengovenan lada putih adalah 85Â°C selama 20 menit dengan kadar air sebesar 10,65 %, AKK 1 x 104 koloni/ g, dan kadar piperin 4,58 %. Lada hitam efektif pada suhu optimum 105Â°C selama 20 menit dengan kadar air sebesar 7,84 %, AKK 1,3 x 104 koloni / g dan kadar piperin 5,01 %.Kata kunci : Lada Putih, Lada Hitam, Kadar Piperin

KANDUNGAN FITOKIMIA DAN SENYAWA KATINON PADA DAUN KHAT MERAH (Catha edulis) Mimi Adhariani; Mamay Maslahat; RTM Sutamihardja
JURNAL SAINS NATURAL Vol. 8 No. 1 (2018): Sains Natural
Publisher : Universitas Nusa Bangsa

Phytochemical Content and Katinon Coumpound in Red Khat (Catha edulis) LeavesÂ Â Â Â Â Khat Plant (Catha edulis) belongs to the Celastraceae family that originated in East Africa and the Arabian plateau. Khat plant has green leaves with finely toothed oval shape resembling betel leaves and fragrant. The active component Khat leaves was cathinone which is an alkaloids group. Cathinone which has the chemical formula of 2-amino-1-phenyl propanone is often referred to as a natural amphetamine because it produced effects like amphetamine that could penetrate the nervous system , adrenaline and as stimulant. The purpose of this study was to identify phytochemical compounds in red khat leaves (Catha edulis) using gas chromatography-mass spectra. The results showed that extracts of red leaf khat (Catha edulis) contained of secondary metabolites, they were alkaloids, phenolics, glycosides, steroids / triterpenoids, flavonoids, tannins and saponins. Based on the identification of khat leaf extract (Catha edulis) at pH 8, 9 and 10 showed the presence of katin compounds at different concentrations, while the cathinone compounds were not identified at all three types of the extract.Keywords : Catha edulis, phytochemical ,metabolite secondary, gas chromatography-mass spectraÂ ABSTRAKÂ Â Â Â Â Tanaman Khat (Catha edulis) termasuk dalam famili CelastraceaeÂ yang berasal dari Afrika Timur dan dataran Arab. Tanaman Khat memiliki daun berwarna hijau bergerigi halus dengan bentuk oval menyerupai daun sirih, dan berbau harum.Â Komponen aktif daun Khat yaitu katinona merupakan senyawa kimia golonganÂ alkaloid. Katinona dengan rumus kimia 2-amino-1-fenil propanon sering disebut sebagai amfetamin alamiÂ karena menghasilkan efek seperti amfetamin yang bisa menembus susunan saraf pusat, memacu adrenalin dan stimulansia. Tujuan penelitian ini untuk mengidentifikasi kandungan senyawa fitokimia dan katinon dalam daun khat merah (Catha edulis) menggunakan kromatografi gas spektra massa .Hasil penelitian menunjukan serbuk simplisia daun khat merah (Catha edulis) mengandung senyawa metabolit sekunder yaitu alkaloid, fenolik, glikosida, steroid/triterpenoid, flavonoid, tanin serta saponin. Berdasarkan identifikasi ekstrak daun khat merah (Catha edulis) pada pH 8, 9 dan 10 menggunakan KG-SM menunjukan adanya senyawa katin pada konsentrasi yang berbeda, sedangkan senyawa katinona tidak ditemukan pada ke tiga jenis pH ekstrak tersebut.Kata kunci : Catha edulis, fitokimia, metabolit sekunder, kromatografi gas-spektra massa

HIDROLISIS ASAM PADA TEPUNG PATI UBI JALAR PUTIH (Ipomoea batatas L.) DALAM PEMBUATAN GULA CAIR RTM Sutamihardja; Nia Yuliani; Hana Laelasari; Devy Susanty
JURNAL SAINS NATURAL Vol. 6 No. 2 (2016): Sains Natural
Publisher : Universitas Nusa Bangsa

Acid Hydrolysis on The Starch Flour of white sweet potato (Ipomoea batatas L.) in Making of Liquid SugarNational sugar needs for both direct consumption and for industrial needs will continue to increase as the population increases. According to Dirjenbun, in 2014 the national sugar demand reaches 5.7 million tons. Consisting of 2.8 million tons of white crystalline sugar for direct community consumption and 2.9 million tons of refined crystal sugar to meet industrial needs. White sweet potato can be used as raw material for making liquid glucose through hydrolysis process with acid (HCl). The preparation of liquid glucose consists of two stages: gelatinization stage and hydrolysis stage. Optimum hydrolysis was determined by variations in HCl concentration of 0.25; 0.5; and 0.75 N and time variations of 30, 60, and 90 minutes. The yield of sweet potato starch was 28.82% and the highest yield of hydrolysis result of white sweet potato starch was 94.07% at acid concentration 0.75 N with hydrolysis time 90 minutes.Keywords: white sweet potato, Flour of white sweet potato, liquid sugar, acid hydrolysisABSTRAKKebutuhan gula nasional baik untuk konsumsi langsung maupun untuk kebutuhan industri akan terus meningkat sejalan dengan meningkatnya jumlah penduduk. Menurut Dirjenbun, pada tahun 2014 kebutuhan gula nasional mencapai 5,7 juta ton yang terdiri dari 2,8 juta ton gula kristal putih untuk konsumsi masyarakat langsung dan 2,9 juta ton gula kristal rafinasi untuk memenuhi kebutuhan industri. Ubi jalar putih dapat dijadikan bahan baku pembuatan glukosa cair melalui proses hidrolisis dengan asam (HCl). Pembuatan glukosa cair terdiri dari dua tahap yaitu tahap gelatinisasi dan tahap hidrolisis. Hidrolisis optimum ditentukan dengan variasi konsentrasi HCl yaitu 0,25; 0,5; dan 0,75 N dan variasi waktu 30, 60, dan 90 menit. Rendemen pati ubi jalar didapatkan sebesar 28,82% dan rendemen glukosa tertinggi hasil hidrolisis pati ubi jalar putih sebesar 94,07% pada konsentrasi asam 0,75 N dengan waktu hidrolisis 90 menit.Kata kunci: Ubi jalar putih, Tepung Pati Ubi Jalar Putih, Gula cair, hidrolisis asam

Co-Authors Afifi, Muhammad Ridho AGUSTINA WULANINGTYAS Amry Syawaalz Aprilia Widia Kristanti Bekti Dwisepti Mafiana Dani Ramdani Devy Susanty Dian Arrisujaya Dian Purnamasari Herdiani Farhana Septriana Rahmat Farila Rakhmanika Hana Laelasari Handoko Handoko HAPPY WIDIASTUTI Indri Suswanti Irfan Maulana Lany Nurhayati Lilis Sugiarti Linggar Rudiarto Mamay Maslahat Mardiyah Mardiyah Mia Azizah Mimi Adhariani Mira Humaeroh Muhamad Nizar Nia Yuliani Nova Wijaya Noviana Maulinda Nur Malasari Oktavio Rosani Padmono Citroreksoko Prof. Muhammad Suparmoko Ratna Fatmasari Rokhmin Dahuri Siti Martinah Sobri Effendy Srikandi Srikandi Srikandi Srikandi Srikandi, Srikandi SUHARYANTO SUHARYANTO Vieriya Devi Yunita Hardini Zachra Resha Shantika

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