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Eka Kurniasih
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SINTESA SURFAKTAN NON IONIK COCO DILAURILAMIDA MELALUI REAKSI ESTER AMIDASI ENZIMATIS Eka Kurniasih; Hellen Fransiska; Lidyana Reihan; Roza Fadhilah
Jurnal Sains dan Teknologi Reaksi Vol 15, No 1 (2017): Jurnal Sains dan Teknologi Reaksi
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v15i1.523

Abstract

Di Indonesia permintaan akan kebutuhan surfaktan terus meningkat setiaptahunnya dan Indonesia juga masih membutuhkan impor surfaktan dalam jumlahyang besar. Sebagian besar surfaktan yang diproduksi masih menggunakanminyak bumi sebagai bahan baku, sementara cadangan minyak bumi terusmenipis dan tidak dapat diperbaharui. Oleh karena itu, seiring denganperkembangan teknologi kini surfaktan dapat diproduksi dengan bahan bakualternatif yang berasal dari sumber daya alam yang ramah lingkungan dan mudahterdegradasi. Coco dilaurilamida merupakan salah satu surfaktan alkanolamidayang berfungsi sebagai bahan penstabil dan pengembang busa. Coco dilaurilamidaadalah sebutan yang diberikan pada surfaktan yang diperoleh dari reaksi asamlaurat (C12H23COOH) dengan dietanolamina menggunakan bahan baku minyakkelapa murni (VCO), dimana VCO ini mengandung asam laurat yang tinggi.Sintesa surfaktan non ionik dari minyak kelapa murni (VCO) dilakukan melaluitahap esterifikasi pada temperatur 650C menggunakan katalis H2SO4 (10% v/v)selama 2 jam. Setelah tahap esterifikasi, dilanjutkan dengan tahap amidasimenggunakan biokatalis enzim Rhizomucor meihei dengan rasio 0,1%, 0,2%,0,3%, 0,4%, 0,5% (b/b) dan rasio mol metil laurat terhadap dietanolamina 1:1,1:2, 1:3, 1:4, 1:5 (b/v) pada temperatur 500C selama 4 jam. Setelah waktu reaksitercapai diperoleh dua lapisan. Coco dilaurilamida berada pada lapisan atas,sedangkan hasil samping berupa air pada lapisan bawah. Dari hasil penelitiandiketahui proses produksi optimum berada pada rasio enzim Rhizomucor meihei0,1% (b/b), rasio mol metil laurat : dietanolamina 1:1 dan temperature 500Cdengan konversi sebesar 82,5%.
Pemanfaatan Biji Labu Kuning (Cucurbita Moschata) Sebagai Sumber Minyak Nabati Menggunakan Metode Ekstraksi Soxhletasi Rina Julianty; Eka Kurniasih; Muhammad Sami
Jurnal Teknologi Vol 21, No 1 (2021): April 2021
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.122 KB) | DOI: 10.30811/teknologi.v21i1.2210

Abstract

Vegetable oils obtained from nuts and seeds have superiority in terms of food. They have a distinctive taste and healthy nutritional content because they contain unsaturated fatty acids, carotenoids, and flavonoids. This study aims to improve the yield of pumpkin seed oil and compare it with SNI (3741-1995) concerning cooking oil. The extraction was carried out using the soxhlet method with a temperature of 68-70ºC using hexane as a solvent and a ratio of the solvent ratio (1: 6); (1: 8); (1:10); (1:12); (1:14) (w / v) and the amount of circulation used 15; 20; 25; 30; 35. After the extraction process is evaporated to evaporate the solvent and obtain concentrate at 70ºC. The results showed a yield of 56.40%. The oil produced has physical characteristics including Specific Gravity: 0.97 gr/ml, Water Content: 6%, Boiling Point: 210ºC, Acid Number 6 mg NaOH / g, Peroxide Number: 50 meq /O2 kg, Weaving Numbers 308.55 mg KOH / g, as well as the chemical characteristics of the test results: Based on chromatographic analysis it is known that the composition of fatty acids in pumpkin seed oil is dominated by Palmitic Acid (C: 16) of 16.6736; Linoleic Acid (C: 18-2) of 53.5392; Stearic Acid (C: 18) 29.7872%. But this pumpkin seed oil has not fulfilled SNI especially cooking oil (3741-1995).
SINTESA MONO-DIGLISERIDA MELALUI REAKSI GLISEROLISIS ENZIMATIS Eka Kurniasih
Jurnal Teknologi Vol 14, No 1 (2014): Jurnal Teknologi
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v14i1.260

Abstract

Mono-Diglycerides are compounds which had properties as a lowering the surface tension. These characteristics of mono-diglycerides are widely used as an emulsifier in food and cosmetic industries. Mono-diglycerides can be synthesized through enzymatic reactions using triglycerides, which contained in many fats and oil. One of potential raw material used as raw material of mono-diglycerides is coconut oil which contains fatty acids C6-C18. The synthesis of mono-diglycerides are generally done through chemical reactions involving solid catalyst at high temperature, thus affecting to the resulting product. To solve this problem, in this research, synthesis of mono-diglycerides done by glyserolisis enzymatic reaction using papain enzyme to replace chemical catalysts. The the research showed  that the increasing concentration of papain enzyme did not give a significant influence on the percentage reduction in free fatty acids. But in the papain enzyme concentration of 5% (w/w) and at mole ratio of coconut oil:glycerol (1:10) it obtained the highest product conversion. From the gas chromatografi analysis, it is known that triglyceride had been converted as much as 62.7691% into mono-diglycerides
Co-Authors Hellen Fransiska Lidyana Reihan Muhammad Sami Rina Julianty Roza Fadhilah