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All Journal Jurnal Teknologi Dan Industri Pangan CHEMISTRY PROGRESS EUGENIA Jurnal Entropi Sainstek IPTEK Journal of Proceedings Series agriTECH Indonesian Journal of Chemistry Indonesian Journal of Pure and Applied Chemistry Chemistry Indonesian Journal of Chemical Research Fullerene Journal of Chemistry Oxygenius Journal Of Chemistry Education The Studies of Social Sciences Acta Chimica Asiana Jurnal Anugerah: Jurnal Pengabdian Kepada Masyarakat Bidang Keguruan dan Ilmu Pendidikan Solidaritas: Jurnal Pengabdian Jurnal FisTa : Fisika dan Terapannya Jurnal Akademika Kimia
Sanusi Gugule
Universitas Negeri Manado
Religion Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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KARAKTERISASI VIRGIN COCONUT OIL (VCO) REMPAH Gugule, Sanusi
CHEMISTRY PROGRESS Vol 3, No 2 (2010)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.3.2.2010.18989

Abstract

ABSTRACTGugule, S. and F. Fatimah. 2010. Characterization of spices virgin coconut oilA study has been carried out to find out the effect of some spices type on quality and characteristic of fatty acid of virgin coconut oil (VCO). The test of spice VCO quality conducted with the determination of iodine and acid number, water content and peroxide number. The profile of fatty acid of VCO was tested with the liquid gas chromatography, using the internal standard of margaric acid. The experimental result showed that control and spice VCO that is VCO nutmeg, leaf of salam, sweet basil and galingale have the quality fulfilling standard APCC, except number iodine. As compared to control, the addition of spice at making VCO nor have an effect to fatty acid percentage in VCO, but having an effect to reduction fatty acid content in VCO (calculated in mg / 100g sample)..Kata kunci : Characterization, virgin coconut oil, spices
MEMPELAJARI REAKSI ISOMERISASI SAFROL DENGAN PEREAKSI t-BuOK/DMSO DAN KOH/CH2OHCH2OH Gugule, Sanusi; Fatimah, Feti
CHEMISTRY PROGRESS Vol 2, No 1 (2009)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.2.1.2009.64

Abstract

The studies have been done about the transformation of safrole into isosafrole. The transformation wasdone using reagents, namely t-BuOK/DMSO and KOH/CH2OHCH2OH. The purities of all products weretested with thin layer and gas chromatography. Thereafter the structures were identified with infraredspectrophotometers, NMR1H and 13C spectrometry, and mass spectrometry. The isomerization product ofsafrole into isosafrole with highest percentage yield (97%) was given t-BuOK/DMSO.
SINTESIS 1-(3,4-METILENDIOKSIFENIL)-2-PROPANOL VIA REAKSI OKSIMERKURASI-DEMERKURASI Gugule, Sanusi
Jurnal Entropi Vol 2, No 2, 2007
Publisher : Jurnal Entropi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (49.736 KB)

Abstract

A study has been carried out to synthesis of 1-(3,4-methylenediooxy-phenil)-2-propanol from safrole (isolated from oil of lawang). The synthesize was done using react the oxymercurationdemercuration by means of mercury of acetate and sodium of boron hydride, while identifying conducted with the liquid gas chromatography and spectrometer. The experimental result show that the percentage yield of 1-(3,4-methylenediooxyphenil)-2-propanol was 77,78%.
ISOLASI DAN IDENTIFIKASI EUGENOL DARI MINYAK LAWANG (CINNAMOMUM CULLILAWAN, BL) Gugule, Sanusi
Sainstek Vol 2, No 3, 2007
Publisher : Sainstek

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (47.092 KB)

Abstract

Eugenol has been isolated and identified from oil of lawang (Cinnamomum cullilawan, BL). Before conducting isolation lawang oil was characterized. The eugenol was separated from the oil by fractional distillation under reduced pressure. The purities of all products were tested with gas liquid chromatography and determination of physical constants, such as refractive index and density. The structures were identified with infrared spectrophotometry, 1H nuclear magnetic resonance spectrometry, and mass spectrometry. The experimental result showed that the percentage yield of eugenol obtained from oil of lawang was 25,51 %.
ISOLASI DAN IDENTIFIKASI KOMPONEN-KOMPONEN UTAMA MINYAK ATSIRI KUNYIT (CURCUMA DOMESTICA, VAL) Gugule, Sanusi
Sainstek Vol 4, No 2, 2009
Publisher : Sainstek

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (46.564 KB)

Abstract

Has been conducted isolation of essential oil from Curcuma domestica. The separation of essential oil was conducted with steam distillation. The characteristic of essential oil were tested with gas chromatography, and determination of the specific gravity and refractive index. Thereafter the structures were identified with mass spectrometry. The experimental result showed that the components of essential oil of Curcuma domestica was: alfa-felandrene, cineol, zingiberene, beta-sesquifelandren, tumeron, spiro-4,4-nona-1,6-diene.
ISOLASI GLISEROL DARI HASIL REAKSI TRANSESTERIFIKASI MINYAK JARAK PAGAR (JATROPHA CURCAS LINN) (THE ISOLATION OF GLYCEROL FROM TRANSESTERIFICATION OF CASTOR OIL (JATROPA CURCAS, LINN) Gugule, Sanusi
Sainstek Vol 4, No 1, 2009
Publisher : Sainstek

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.049 KB)

Abstract

Glycerol has been isolated from result of transterfication of castor oil by catalysis of potassium hydroxide in methanol. The purification were conducted by deguming, neutralizes, and bleaching. Thereafter, the structures were identified with gas chromatography-mass spectrometer and infrared spectrometer. The experimental result show that the percentages yield of glycerol was 28.1%.
PENURUNAN KANDUNGAN BENZO(A)PIRENA ASAP CAIR HASIL PEMBAKARAN Fatimah, Feti; Gugule, Sanusi
CHEMISTRY PROGRESS Vol 2, No 1 (2009)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.2.1.2009.58

Abstract

This research was done to study benzo(a)pirene content produced from liquid smoke by directburning process, also how to reduced the component. The results show that liquid smoke from coconutpericarb that produced by direct burning method has 28% recovery. The smoke was yellow to brown,smelled as smoke with density 0,9965 g/mL. To reduce benzo (a) pirene of liquid smoke was done usingredistilled and absorbed with active carbon. Redistilled liquid smoke was done at 98-100 oC. RedistilledLiquid smoke almost colorless and no color compared with initial liquid smoke, less smoke scent. Thedensity was 0,9970 g/mL with 55% recovery from initial smoke. Absorbed liquid smoke using activecarbon (1:5) was acquired more clear liquid, no color and no scent, density 0,9975 g/mL with 51,7%recovery. Benzo(a)pirene concentration can be reduced using redistilled and absorbed with activecarbon method. Reduce concentration using redistilled technique was 33.1%, whereas using absorbedtechnique was 54,3%.
STABILITAS DAN VISKOSITAS PRODUK EMULSI Virgin Coconut Oil-MADU [The Stability and Viscosity of Virgin Coconut Oil-Honey Emulsion] Feti Fatimah; Johnly Rorong; Sanusi Gugule
Jurnal Teknologi dan Industri Pangan Vol. 23 No. 1 (2012): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (511.357 KB)

Abstract

This study was conducted to develop an alternative energy drink from VCO and honey. The objective of the study was to find out the relationship between VCO and honey concentration, viscosity and emulsion stability. The viscosity was measured by viscometer and the diameter of emulsion droplet was measured from microscopic images. The results showed that the increases of VCO and honey concentration corresponds to the increase of viscosity, and the reduction of emulsion droplet diameter sizes. From the viscosity and emulsion stability parameters, it could be concluded that the best formulation VCO-honey emulsion drink should contain 25-35% of VCO and 20-25% of honey. The emulsion products of VCO-honey at 25-35% of VCO had viscosity of 21-27 poise and the products at 20-25% of honey had viscosity of 14-21 poise. The stable emulsion product of VCO-honey had the emulsion droplet diameter of 2-5 µm.
Kualitas Emulsi Salad Dressing Berbahan Dasar Virgin Coconut Oil Feti Fatimah; Sanusi Gugule
agriTECH Vol 31, No 2 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (770.843 KB) | DOI: 10.22146/agritech.9729

Abstract

Virgin Coconut Oil (VCO) commonly used as functional food. It contain active components of its high lauric acid content. One way to increase consumer acceptance of VCO is by processing VCO to become other food products such as salad dressing. This research was conducted to know the quality of salad dressing made by basic material of VCO. The tested qualities of salad dressing were emulsion stability, size of emulsion droplet, oxidative stability and content of lauric acid. The emulsion stability was tested based on emulsion separation time, droplet size was by microscope, oxidative stability was measured by Rancimat technique, and lauric acid content was by gas chromatography.  Based on the research results, salad dressing was made using emulsifier Tween 20 (1 %) and stabilizer guar gum 1 % possess sufficient emulsion stability, size of emulsion droplet of 1-5 µm, a sufficient oxidative stability (8,174 hours), and lauric acid retention of 97 %. Thus, salad dressing with basic material of VCO has a good quality.ABSTRAKVirgin Coconut Oil (VCO) merupakan pangan yang populer dikarenakan komponen aktif yang terkandung serta ka­ dar asam lauratnya yang tinggi. Salah satu cara meningkatkan penerimaan konsumen terhadap VCO adalah dengan mengolah VCO menjadi produk pangan lain seperti salad dressing. Penelitian ini bertujuan untuk mengetahui kualitas salad dressing yang dibuat dari bahan dasar VCO. Kualitas salad dressing yang diuji adalah stabilitas emulsi, ukuran droplet emulsi, stabilitas oksidatif serta kadar asam laurat. Stabilitas emulsi diuji berdasarkan waktu terjadinya pemi­ sahan emulsi, ukuran droplet diukur dengan mikroskop, stabilitas oksidatif diuji dengan teknik Rancimat dan kadar asam laurat ditentukan dengan kromatografi gas. Berdasarkan hasil penelitian diketahui bahwa salad dressing yang dibuat menggunakan emulsifier Tween 20 (1 %) dan stabilizer guar gum 1 % mempunyai stabilitas emulsi cukup baik, mempunyai ukuran droplet emulsi 1­5 μm, mempunyai stabilitas oksidatif cukup tinggi (8,17 jam) serta mempunyai retensi laurat sebesar 97 %. Dengan demikian salad dressing yang diolah dari bahan baku VCO mempunyai kualitas yang cukup baik.
Profil Asam Lemak Bakasang yang Dibuat dengan Variasi Feti Fatimah; Johanis J. Pelealu; Sanusi Gugule; Trina Tallei
IPTEK Journal of Proceedings Series No 4 (2019): Seminar Nasional Kimia (SENAKI) XV 2019
Publisher : Institut Teknologi Sepuluh Nopember

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (744.86 KB) | DOI: 10.12962/j23546026.y2019i4.6117

Abstract

Bakasang merupakan produk pangan yang diolah melalui proses fermentasi jeroan ikan dan merupakan salah satu makanan khas wilayah Indonesia bagian timur terutama Sulawesi Utara. Pengolahan Bakasang di Sulawesi Utara umumnya masih sangat sederhana, isi perut ikan biasanya dimasukkan bersama garam ke dalam botol plastik, kemudian dijemur dibawah terik matahari beberapa hari hingga berubah menjadi cairan. Penelitian ini dimaksudkan untuk mengetahui profil asam lemak Bakasang yang diolah dengan suhu terkontrol dengan variasi waktu fermentasi 5, 10 dan 15 hari, menggunakan kadar garam 10 dan 20%. Uji profil asam lemak dilakukan menggunakan Kromatografy Gas-Spektrofotometer Massa (GC-MS) dengan terlebih dahulu dilakukan proses ekstraksi dan transesterifikasi. Hasil penelitian menunjukkan bahwa waktu fermentasi berpengaruh terhadap profil asam lemak Bakasang. Meningkatnya waktu fermentasi Bakasang akan meningkatkan jumlah puncak dalam kromatogram. Kadar (poly unsaturated fatty acid) PUFA Bakasang menurun dengan meningkatnya waktu fermentasi, sebaliknya kadar asam lemak jenuh meningkat dengan meningkatnya waktu fermentasi. Senyawa asam lemak dominan dalam Bakasang adalah asam heksadekanoat, asam lemak oktadekanoat dan eicosa pentaenoic acid (EPA). Kadar EPA Bakasang tertinggi adalah 30.12% yakni Bakasang yang diolah dengan lama fermentasi 5 hari, menggunakan kadar garam 10 dan 20%.
Co-Authors Adrian Dungir Aisyiah R. P. Utami Aisyiah Restutiningsih Putri Utami Anderson Arnold Aloanis Aror, Carolina Gabriella Gracilia Assa, Christiano Audy Denny Wuntu Br Tarigan, Romi Yana Widiawati Chaleb Paul Maanari Dalvian Taroreh Daniel Defrid Devid Manopo Djois Sugiaty Rintjap Dokri Gumolung Endang Putri Lestari Ernest H. Sakul Feti Fatimah Gustafo Johansen Wilar I Dewa Ketut Anom I Dewe Ketut Anom Indah U. Br. Sidabukke Jacklin S.S. Manoppo Jakub Saddam Akbar Jane Sulinda Tambas Jeanne M. Tuerah Johanis J. Pelealu Johnly Rorong Johny Zeth Lombok martha tuganyita Miftahul Jannah Musma Rukmana Mustapa Mustapa nia yuniar kandou Pomalingo, Moh Fikri Pratiwi, Ananta Dian Ratih Anita Memah Revfly I.F. Gerungan Sandra Lewa Semuel Gideon Rommy Kosegeran Stefan Marco Rumengan Syahriyani Timin Trina E. Tallei Trina Tallei Watuseke, Rommy David Yohana Tandi