JKPK (Jurnal Kimia dan Pendidikan Kimia)
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Mesoporous Carbon in the Global World
Full text linkThis review provided information about the development of the synthesis aspect, preparation and application of mesoporous carbon in the global world based on research phenomenon on 100 mesoporous carbon papers published by Elsevier, ACS dan Springer during 25 year. Review results showed that researchers began to leave sucrose and switch to non-sucrose as carbon precursor. Researchers used sucrose about 90% in 1995-2000 and in 2010-2015 decrease to become 40%. Otherwise those using non-sucrose in 1995-2000 only 10%, recently increase to 60%. For the method used to synthesis the mesoporous carbon researchers prefer used soft template (about 75 %) before year 2000 and hard template (about 60%) in 2000-2010, but now the method used with soft templates, hard templates and combinations of both are balanced. From year 1995 until 2015 total researchers used sucrose as carbon precursor about 50% and researchers about 40% using hard template method, 35% using soft template method and the others using combination both of them. Structure form of the amorphous carbons are grown, from wormholes, cubic, until hexagonal, and modification to these fours forms. Physical properties such as pore size, surface area, and structural order were developed for better performance year to year. Mesoporous carbon application up to 60% were used in the fuel production and refineries, but the other using on the communication tenhnologies and medical areas. All of the mesoporous carbon in the global world shows that mesoporous carbon is a future material which has a great opportunity to develop especially in Indonesia and other developing countries. Indonesia have various natural resources as a carbon source, so in the future Indonesia are expected as one of the countries of mesoporous carbon supplierÂ
ANALISIS PROKSIMAT DAN SIFAT ORGANOLEPTIK “ONCOM MERAH ALTERNATIF†DAN “ONCOM HITAM ALTERNATIFâ€
Full text linkOncom is a typical food of the people of West Java. So far there are two types of oncom known, namely red oncom and black oncom. Red oncom is generally made from tofu cake (soybean that has been taken protein in making tofu) with mold Neurospora sitophila. While black oncom is generally made from peanut cake which is sometimes mixed with tapioca flour with Rhizopus oligosporus tempeh mold. This research was conducted to utilize a mixture of tofu waste (ampas), tapioca waste (onggok) and peanut oil waste (bungkil) which is widely distributed in West Java to be processed into a type of oncom food so that it can be utilized. Because the raw material and composition used in this study are different from red oncom and black oncom in general, they are called "alternatif red oncom" and "alternatif black oncom". This study aims to analyze the proximate specifically the protein and fat content, as well as the organoleptic properties of "alternatif red oncom" and "alternatif black oncom". This study was conducted with experiments in the laboratory and the data were analyzed using descriptive statistical methods. The research was begun by making oncom from raw materials mixture of the tofu waste (ampas), onggok, and bungkil, then fermented with N. sitophila microbes for "alternatif red oncom" and R. oligosporus for "alternatif black oncom". After the oncoms were formed, the protein content was tested using the Kjeldahl method and fat content using the Soxhlet method. Organoleptic test of oncom products before and after being processed into food is carried out by the Hedonic test. The results showed that the protein content of "alternatif red oncom" (2.78 ± 0.05 %) is higher than "alternatif black oncom" (1.88 ± 0.05 %), and the fat content in "alternatif red oncom" (2.31 ± 0.05 %) is higher than "alternatif black oncom" (1.90 ± 0.05 %). The organoleptic test results showed that in terms of color, aroma, and texture "alternatif black oncom" tends to be preferred by panelists than "alternatif red oncom".Â