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All Journal Jurnal Ilmiah Aplikasi Isotop Radiasi Indonesia Chimica Acta
Muhammad Zakir
Departemen Kimia, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Hasanuddin
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Immunology & microbiology Materials Science & Nanotechnology

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Analisis 14C Modern dalam Karang Goniastrea favulus di Kepulauan Spermonde, Sulawesi Selatan melalui Metode Liquid Scintillation Counting (LSC) Andi Tenrisa'na; Alfian Noor; Maming Maming; Muhammad Zakir; Syafyudin Yusuf
Jurnal Ilmiah Aplikasi Isotop dan Radiasi Vol 17, No 1 (2021): Juni 2021
Publisher : BATAN

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17146/jair.2021.17.1.5719

Abstract

Penelitian ini bertujuan untuk menentuan aktivitas spesifik 14C karang modern dari Kepulauan Spermonde, Sulawesi Selatan dengan metode Liquid Scintillation Counting (LSC). Pengambilan sampel karang Goniastrea favulus dilakukan di Pulau Ballang Caddi dan Pulau Lamputang wilayah middle inner zone Kepulauan Spermonde, Sulawesi Selatan. Penelitian ini melalui tiga tahapan, yakni: pencucian sampel karang, ekstraksi karbonat, dan pengukuran aktivitas 14C menggunakan LSC Hidex 300 SL. Hasil penelitian menunjukkan bahwa aktivitas spesifik rata-rata 14C dari karang Goniastrea favulus adalah 15,31 ± 0,6 dpm/g. Nilai aktivitas 14C karang modern di laut dan karang mati di daratan tidak berbeda signifikan.
Hubungan Sifat Reologis Adonan Terhadap Karakteristik Sensorik Produk Makanan Tepung Komposit Terigu-Sorgum Muhammad Zakir
Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) Volume 1 No 1 - December 2008
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/ica.v1i1.2445

Abstract

Rheological characteristics of wheat-sorghum flour doughs has been investigated. The rheological properties of wheat dough were observed in the Laboratory of Quality control, PT Berdikari Sari Utama Flour Mills, Makassar. Organolepttic Test on bread made of the dough was conducted in the Laboratory of Food Processing and Chemistry, Research Institute of Cereals, Maros. Sorghum flour replaced wheat flour in the dough at substitution levels of 0, 10, 20, 30, 40 and 50%, respectively. Dough rheology was studied by extensigraph method. An interesting thing on the substitution level can be pointed out from the extensigram characteristics of the composite flour dough. Based on the R’5/E and Rm values, dough with similar baking characteristics to wheat flour dough was still obtained from composite flour until 20% substitution. The organoleptic test on the bread in terms of colour, taste, flavour and texture showed that substitution level at 20% level produced bread closely similar to wheat bread.Key words: Rheology, dough, flour composite, organoleptic, sensoric perception.
Co-Authors Alfian Noor Andi Tenrisa'na Maming Maming Syafyudin Yusuf