Jurnal Kimia Terapan Indonesia (Indonesian Journal of Applied Chemistry)
Not a member yet
300 research outputs found
Sort by
EVALUASI KANDUNGAN THEAFLAVIN DAN THEARUBIGIN PADA TEH KERING PADA KEMASAN
No full textTheaflavin and thearubigin are important compounds produce by enzymatic oxidation of polyphenol compounds in tea liquor. These compounds influent liquor quality in tea quality, es ecially color annd teste. Among the all Criteria of ea liquor quality value, color and taste.The enzymatic oxidation of polyphenol compounds will continue change theaflavin to thearubigin, so thearubigin content in tea is higher than thaflavin. This research is aimed to evaluated theaflavin and thearubigin content in Indonesian packed tea.Generally tea process manufacturing classified into four groups, i.e: black tea, green tea, jasmine tea and other aroma of tea.Analitical result showed that black tea have higher theaflavin and thearubigin content than green tea and jasmine tea. this case is understandale, because theaflavin and thearubigin is care product polyphenol compounds oxidation, where black tea experienced full of oxidation
PENGGANDAAN SKALA PRODUKSI ENZIM GLUKOAMILASE DARI LABU KOCOK KE FERMENTOR 10 L
Get PDFGlucoamylase was produced in a 10 L stirred tank fermentor using Rhizopus oryzae L16 and sago (Metroxylon spy starch. Fermentation conditions were adapted from the results obtained from shake flask (250 mL) and 4L fermentor experiments. At the present investigation, the temperature was set at 30C, pHs were at a constant value of 4.0, 4.5, 5.0, 5.5, and 6.0. Agitation rate at aeration 1.5 vvm were adjusted to 286 rpm, 300 rpm, and 350 rpm (medium volume 6 L). The maximum production of glucoamylase was reached at agitation rate 350 rpm, aeration 1.5 wm and pH 4.0. At day-s, the glucoamylase activity was 2,285 U/L and its specific activity was 9,326 U/g protein. At day-5 the specific activity increased to 13,631 U/g protein. This maximum production was reached at an average kLa of43 h(-1
PENGARUH CARA PENAMBAHAN ENZIM GLUKOAMILASE DAN ION LOGAM ALKALI DAN ALKALI TANAH PADA PROSES SAKARIFIKASI PATI SAGU
No full textProduction of glucose syrup enzymatically employs both alpha-amylase and glucoamylase. Alpha amylase acts during liquifaction while glucoamylase in the saccharification process. In the present study the glucoamylase was obtained from Rhyzopus oryzae fermentation for five days using 4 liter scale LKB fermentor. The influence of single stage and multiple stage additions of glucoamylase on alpha amylase liquified sago starch indicated no significant difference on the saccharification. The presence of 0.2 - 0.8 mM Li+, Na+, K+, Mg++, Ca++ and-Bar+ salts enchanced the glucoamylase activity whereas at the level of 1 mM they acted as inhibitors. The results of HPLC analysis of the saccharification product showed that the glucoamylase hydrolysed 83.3% of the sago starch yielding free glucose
PENGARUH LAMA WAKTU PENUMBUHAN SECARA VIBRASI TERHADAP STRUKTUR, KAPASITAS TUKAR KATION DAN INDEX SWELLING BETONIT
No full textBentonite is a kind of mining products, which contains high level of clay mineral as monmorillonite which has several properties. Before marketed is should be pulverized and packed. Pulverizing can be done traditionally by mean of using mortar as well as by modernly used mechanical grinder and vibrating discs mill. Effect of methods and duration of mechanical grinding on the characteristics of product including is structure, cathion exchange capacity and swelling index will be presented in this paper.Betonies was taken from Boyolaly-Central Java and pulveried traditionally as well as modernly in 2.5; 5.0; 7.5; 10 and 12.5 minuts. Alterations of its properties were analyzed, cathion exchange capacity and swelling index.Conclusion could be drawn that traditionally pulverizing did not affect on the structure of bentonie. However, the mechanical method using vibrating discs mill decrease the cathion exchange capacity, swelling index and cohesion forces might change the structure of montmorillonite from crystalline to amorf
FERMENTASI NIRA SORGUM MANIS MENJADI ETANOL (ALCOHOLIC FERMENTATION OF SWEET SORGHUM JUICE)
No full textSweet sorghum juice about 11-16% of total sugar, and so it could be potentially fermenled to produce ethanol. The concentrated juices were used as media for ethanol production in batch culture using Saccharomyces cerevisiae R5 at 30C and pH 4.5. The ethanol yield (Yp/s ) and volumetric productivity during 48 hours of fermentation lime with 20.08%(x/v) initial sugar contents were 0.44 g.g-1 and O.18 g.1-1.h-1,respectively.Keywords : Alcholic fermentation, sweet sorghum juices, cane molasses, S. cerevisiae, and batch culture
FERMENTASI ASAM SITRAT DARI TETES TEBU, SECARA BIAK-RENDAM DENGAN Aspergillus niger
No full textA study to determine the optimum condition of !ubmerged. citric acid fermentatlon of calle molasses with Aspergillus niger has been conducted. Effects of the strains of Aspergillus niger, initial concentration of total reducing sugars and initial pH of the medium 011 citric accumulation were investigated. One-stage submerged culture fermentation process was curried out in a 300 ml Erlenmeyer flask which contained 50 ml liquid medium at 30C, in an orbital shaker incubator operated at 200 rpm. While a two-stage sub-merged [ermen tation process was performed at30Ve in a stirred fermentor containing 2.5 liters of liquid medium at a constant pH, with 1 Will aera, tion and agitation at a speed of 700 rpm. The [ermeutation process was followed by monitoring the changes ill pH values, concentrations of total reducing sugars, dry weight of cellular biomass, and citric acid concentration in the culture medium, during 7 days of [ermentation time. It was obtained that strain of the 1II0uld, concentration of total reducing sugars as well as pH of the medium affected the submerged citric acid fermentation process with Aspergillus niger. Aspergillus niger ATCC 11414 was found to be the best strain aI/lOng the eight strains tested. High initial concentrations of total reducing sugars (15 - 20%) and low initial pH of the medium (less than 3.0) were the optimum conditions for citric acid accumulation by Aspergillus niger ATCC 11414
ISOLATION AND STRUCTURE ELUCIDATION OF A NEW OLEANOLIC ACID AND ITS SAPONINS FROM Thylacospermum caespitosum
No full textA new oleanollc acid and its saponins have been isolated from methanol and ether extract of the whole plant of cushion plant T. caespltosum. The compounds were established as olean-12-en-3b-16a-diol-23,28-dioic acid (1), 3jJ-O-jJ-D-glucopyranosylolean12-en-16a-diol-23-doic acid (2), and 28-O-B-D-glucopyranosylolean--12-en3b, 16a-diol-23-dioc acid (3), which are trivial named as thylacospermic acid (1), thylacospermicoside A (2) and thylacospermicoside B (3), respectively. Three known steroids namely 22,23-dihydrospinasterol (4), a-spinasterol (5), and 3jJ-OjJ-D-glucopyranosylspinasterol(6) [lJ and the mixture of phytoceramides (7) [2, 8] were also isolated from the ether extract. The compounds were identified based on chemical and spectroscopic methods. This is the first report on the isolation of the compounds from genus Thylacospermum
FERMENTASI SUBSTRAT PADAT BUAH PISANG DAN APLIKASINYA
Get PDFThis study is aimed at exploring the posibility of preparing tape pisang by solid substrate fermentation method and applying the results for snack foods preparation. Two varieties of banana i.e. "kepok" (Musa paradisiaca ssp normalis) and "ambon" (Musa paradisiaca ssp sapientum) were used in this experiment. After peeling, steaming and cooling to room temperature the banana was inoculated with yeast, strain Y-8 and Y- 11 isolated from commercial yeast for bread and tape. The incubation was done for 3 days ill bottles of 500 ml capacity at room temperature, under semi-aerobic condition.Ln this experiment effect of the type of inocula and substrate forms on the quality of tape plsang were . studied Fermentation process was monitored by observing the changes ill total sugar. starch and alcohol content. Results of the study showed that whole "kepok" banana inoculated wiith yeast strain Y-11 produced a good tape pisang with a sweet. slightly sour and alcoholic taste after 2 days of fermentation, containing starch of 14 %, sugar 21.77 %, and 0.05 % alcohol. The "ambon" bananaproduced lB % of alcohol content after two days. the tape has a too soft texture and less attractive appearance. The yeast strain Y-I1 produced better tape plsang than the strain Y-8. 17,e substrate [orm has influenced the sugar content of the tape produced, and the whole form has produced tape with the best texture and appearallce. The results of organoleptic test by panelist all some typical jam and cakes prepared from tape pisang kepok showed satisfactory acceptability
Pembuatan dan Karakteristik Serbuk Piezoelektrik Pb(Zr,Ti)03 tanpa subtitusi dan dengan Nb substitusi
Get PDFThe characteristics of chemically prepared piezoelectric PZT and doped PZT with niobium (PNZT) were investigated. PZT 55/45, both unmodified and doped with Nb2O5 were prepared by the hydrolysis of metal alkoxides and solid state reaction from PbO, ZrO, and TiO,. The average particle size was 0.45 um. X-ray diffraction results indicated that transformation of the amorphous precipitate be came well crystallized PZT after heating at 500 C for 6 hours. DTA results suggested theformation of an intermediate PbTiO3 phase at 490 C. Using X-ray diffractton can be investigated occurring of both tetragonal and rombohedral ferroelectric PZT phases. That case depends on the initial mixing of chemical composition. The PZT powders which prepared from alkoxides were agglomerated easly at low temperature calcining. Poor sintered bodies will he resulted it was calcinated above 600C. Powders calcined at 500 C for 6 hours and sintered at 1200 C produced high body densities approaching 95% of theoretical density.The experimental results suggest that intimate mixing of constit uents during the hdrolyt ic decomposition produces a homogeneous powder. However, differences in the rate hydrolysis or polymerization of the respective metal alkoxides fend to couse the stoichiometric results difficult to be found