Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Kimia Mulawarman
Daniel -
Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman
Chemistry

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
ISOLASI SENYAWA FENOLIK PADA FRAKSI METANOL-AIR DARI UMBI TUMBUHAN SARANG SEMUT (Myrmecodia tuberose Jack) Daniel -
JURNAL KIMIA MULAWARMAN Vol 8 No 1 (2010)
Publisher : Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The Isolation of phenolic compound in methanol-water fraction from Myrmecodia tuberosa Jack that come from Bulungan have been done. The air-dried powdered from corm of ant plant (Myrmecodia tuberosa Jack) (250 gram) were extracted by methanol at room temperature      (27 oC) and fractioned with n-hexane then ethyl acetate. Partition of phenolic compounds in Methanol-Water fraction was chromatographed on silica gel column (35–70 mesh) that eluted with Isocratic method and gave 10 fractions as a result, that fractions were A, B, C, D, E, F, G, H, I dan J fraction. C; E; G and H (alliance fraction) gave the best spot partitioned and the spot was not fluorescence. Purification of alliance fraction gave yellow-brown crystal with retention factor 0.52 that eluted with methanol : ethyl acetat (8:2) whereas the retention factor in methanol 0.82 and ethyl acetate 0,33. Infrared spectrum of alliance fraction shown absorption at value : 3351.83; 2945.33; 2833.04; 1741.00; 1451.60; 1215.67; 885.74 and 776.74 cm-1 with melting point 224 - 228oC. UV and Visible spectrum of alliance fraction shown wavelength at value 263 and 334 nm. Phenolic compounds in Methanol-Water fraction from the corm of ant plant (Myrmecodia tuberosa Jack) was predictioned as phenolic compound of flavonoid group.Keywords : Ant Plant (Myrmecodia tuberosa Jack), Phenolic, Isocratic , Flavonoid, Isolation,
UJI KADAR ASAM LAKTAT PADA KEJU KACANG TANAH (Arachis hypogaea L.) BERDASARKAN VARIASI WAKTU DAN KONSENTRASI BAKTERI Lactobacillus bulgaricus DAN Streptococcus lactis Ulfa Mutia; Chairul Saleh; Daniel -
JURNAL KIMIA MULAWARMAN Vol 10 No 2 (2013)
Publisher : Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The research has done of “Test content of free fatty acids in cheese peanut (Arachis hypogaea L.) by variations storage period difference and the concentration of bacteria Streptococcus lactis and Lactobacillus bulgaricus.” The cheese processing includes: coagulation, formation or salting and storage period. And the addition of skim milk and starter bacteria Streptococcus lactis and Lactobacillus bulgaricus. In the research purpose for determination the effect of concentration of starter bacteria Streptococcus lactis and Lactobacillus bulgaricus and storage period difference to free fatty acid of peanut cheese. This research used 2 factors and conducted by three time repetition. The first factor was the concentration of starter (1%, 2% and 3%) and the second factor storage period (5, 10 and 15 days). The results showed that the highest free fatty acid of starter bacteria at a concentration of 3% and storage period of 10 and 15 days. The lowest free fatty acid of starter bacteria at a concentration of 1% and storage period at zero day.Keywords: Peanut, free fatty acid, fermentation, cheese.
Co-Authors Chairul Saleh Ulfa Mutia