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Mappiratu Mappiratu
Tadulako University
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Journal : Natural Science: Journal of Science and Technology

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PEMANFAATAN LIMBAH SERBUK GERGAJI UNTUK PRODUKSI BIOETANOL MENGGUNAKAN SEL RAGI IMOBIL SECARA BERULANG Novianti, Novianti; Mappiratu, Mappiratu; Musafira, Musafira
Natural Science: Journal of Science and Technology Vol 2, No 3 (2013): Volume 2 Number 3 (December 2013)
Publisher : Univ. Tadulako

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Abstract

Study about the Utilization of sawdust waste as a subtrat in Bioethanol production by using repeated-immobilized yeast cells has been done. The aim of this research was to determine the best ratio of sulfuric acid to sawdust and to determine the optimum hydrolysis time, its in order to get the highest sugars content and alkohol content, and also to know the activity of the immobilized yeast cell for in alkohol production by repeated-use of immobilized cell. It was done by applying  9 levels of sulfuric acid (50%) ratio to sawdust (v/b) {i.e. 2 : 1 (A), 3 : 1 (B), 4 : 1 (C), 5 : 1 (D), 6 : 1 (E), 7 : 1 (F), 8 : 1 (G), 9 : 1 (H) and 10 : 1 (I)}, and 5 levels of hydrolysis time (i.e. 0,5; 1;  1,5;  2; and 2,5) . The result showed that the best ratio of sulfuric acid to sawdust was 5 : 1 (v/b), it could produce the sugars content for about 43,52%. While the best hydrolysis time was 2 hours and it could gave 43,72% of sugars content, when the fermentation proceses was done in 72 hours. The activity of immobilized yeast cell was decreased in repeated-used system, and there was no alcohol can  produced in the fourth time of immobilized yeast cell used.
PENGGUNAAN MALTODEKTRIN UNTUK MENINGKATKAN MASA SIMPAN LIKOPEN BUAH SEMANGKA (CITRULLUS VULGARIS SCHARD) sukriadi, sukriadi; Mappiratu, Mappiratu; Nurhaeni, Nurhaeni
Natural Science: Journal of Science and Technology Vol 2, No 1 (2013): Volume 2 Number 1 (March 2013)
Publisher : Univ. Tadulako

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Research using maltodextrin as the coating in order to increase the shelf life of watermelon lycopene has been done. This study aims to estimate the shelf life of watermelon lycopene capsules in packaging with the addition of maltodextrin coating. Achievement of the goals has been the separation of lycopene from watermelon flesh, followed by drying the product of lycopene using solar dryers, extraction of pure lycopene lycopene separation using a solvent mixture of N coarse-Hekasana: Aceton with a ratio of 2: 1, followed by mixing pure lycopene with adsorbent maltodextrin with a ratio of 25: 75% and storage in an oven at 40 and 50oC. Lycopene levels are determined every 24 hours for 10 days using the spectrophotometric method. The resulting data is used to predict the shelf life of lycopene in capsule packaging. The results obtained indicate a shelf life of lycopene at 15, 20, 25, 30, 35, 40, 45, 50, 55, and 60 ° C  are 631, 549, 478, 416, 362, 315, 276, 240, 209 and 181 days respectively.
Co-Authors Ahmad Ridhay Aini Hoiriyah, Aini AR Razak Dewi Indriany Diharnaini Diharnaini Dwi Sulistiawati Ila Israwaty Jaya Hardi Khaerunisa Khaerunisa, Khaerunisa Kurniawati Kurniawati Mardalena Kenyamu Masyahoro Masyahoro Maya Novitasari Moh. Penulis Arfah Musafira Musafira Ni Ketut Sumarni Novianti Novianti Nurakhirawati Nurakhirawati Nurhaeni Nurhaeni Nurlina Ibrahim Sayu Nila Widayanti, Sayu Nila sukriadi sukriadi Ulfia Ismail Tahandugang, Ulfia Ismail Yovita Yovita