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All Journal HAYATI Journal of Biosciences Natural Science: Journal of Science and Technology Al-Risalah : Jurnal Imu Syariah dan Hukum Indonesia Chimica Acta Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) SEIKO : Journal of Management & Business PEKAT : Jurnal Pengabdian Kepada Masyarakat Madani: Multidisciplinary Scientific Journal Journal Microbiology Science
Abd. Rahman Razak
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Physics Public Health Social Sciences Other

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Journal : Natural Science: Journal of Science and Technology

 1 
RETENSI KAROTEN DALAM BERBAGAI PRODUK OLAHAN LABU KUNING (CUCURBITA MOSCHATA DURCH) Ranonto, Novrina Rasinta; Nurhaeni, Nurhaeni; Razak, Abd. Rahman
Natural Science: Journal of Science and Technology Vol 4, No 1 (2015): Volume 4 Number 1 (March 2015)
Publisher : Univ. Tadulako

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Abstract

Telah dilakukan penelitian mengenai ?Retensi Karoten Dalam Berbagai Produk Olahan Labu Kuning (Cucurbita moschata Durch)?.Penelitian ini bertujuan untuk mengetahui retensi karoten labu kuning yang diolah menjadi kerupuk, mie dan biskuit fungsional. Pencapaian tujuan dilakukan melalui tiga cara pengolahan dari setiap produk olahan labu kuning. Hasil penelitian menunjukkan retensi karoten dari masing-masing produk olahan yaitu kerupuk 79,44%, biskuit 71,27% dan mie 64,46%. Faktor pengolahan seperti suhu dan waktu mempengaruhi retensi karoten produk olahan labu kuning
KAJIAN PENGGUNAAN PENGKELAT UNTUK MENURUNKAN KANDUNGAN BESI DALAM MINYAK DAUN CENGKEH Saputri, Fatma; Razak, Abd. Rahman; Musafira, Musafira
Natural Science: Journal of Science and Technology Vol 3, No 2 (2014): Volume 3 Number 2 (August 2014)
Publisher : Univ. Tadulako

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The investigation about study of the use of chelating agent to reduce iron content in clove oil has been done. This study aimed to determine the type of chelating agent that has the best ability in reducing the iron content in clove oil and to determine the optimum concentration of the chosen chelating agent in reducing the iron content in clove oil. Determination of iron content (Fe) was conducted using Atomic Absorption Spectrophotometry (AAS). The result obtained show that the type of chelating agent that has the best ability in reducing the iron content in clove oil was EDTA with 1,8% of the optimum concentration. It could reduced the iron content from 3,75 ppm to 0,625 ppm or approximately 83,333% of iron reduction.
Co-Authors Abd. Rauf Patong Abdireviane, Indraswati Tri Agustinus Widodo Aini Auliana Amar Ainun, Sri Arisca, Windhy Nur Armini Syamsidi Baehaqi Djaleha, Helena Fransisca Fatma Saputri Haslia Haslia, Haslia Iklima Indriani, Meri Feki Jamaluddin Jamaluddin K, Kurniati Lauende, Sarah Hapritasya M. Natsir Djide Mahdalia Mahdalia, Mahdalia Maqnalia, Maura Maqnalia Misbahuddin Mujiburrahman Musafira Musafira Novrina Rasinta Ranonto Nurfaika, Sitti Nurhaeni Nurhaeni Nurwijayanti Qadir Gassing, Qadir Rahim, Asrianto Ramoddin Ritha Pratiwi Sarmila, Sarmila Setiawan, Muh. Risky Syamsuddin Syamsuddin Syaputra, Gunawan Syariful Anam Tjodi Harlim Tunreng, Muh. Fadil Usman Usman, Amirul Ihsan Yuliet Yuliet