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 1 
Penentuan Acid Value Dan Saponification Value Wax Ester Pada Section 110 Di PT X Syafrinal Syafrinal; Muhammad Luthfian Chandra
REACTOR: Journal of Research on Chemistry and Engineering Vol 1, No 1 (2020): Published in June 2020
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v1i1.12

Abstract

This study aims to determine the Acid Value (AV) and the Saponification Value (SV) of Wax ester for each reactor in section 110 and compare the values obtained with the PT X standard. The method used is alkalimetry to determine the acid value and acidimetry for the determination of the Saponification Value. The results obtained were Acid Value 0.92 ppm - 1.02 ppm which was following the PT X standard, max 1ppm. The Saponification Value the results obtained were 132 ppm - 142 ppm which was following the PT X standard, min 130 ppm. This indicates that the resulting wax ester can be used for the preparation of fatty alcohols in sections 111-113.
Penentuan Acid Value pada Fatty Acid dengan Metode Titrasi Alkalimetri dan Kromatografi Gas Syafrinal Syafrinal; Renastio Renastio
REACTOR: Journal of Research on Chemistry and Engineering Vol 2, No 1 (2021): Published in June 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v2i1.16

Abstract

PT X processes crude palm kernel oil (CPKO) into products such as glycerin, fatty acid, and fatty alcohol. The purpose of this study was to determine the acid value of fatty acid using alkalimetry titration methods and gas chromatography and compare the values obtained with the PT X standard. The results showed that the AV 105 E21 and 105 E22 were following the PT X standard, with ranges respectively 355-365 mg KOH/gr and 268-275 mg KOH /gr. This indicates that the fatty acid samples produced can be sold to consumers.
UJI AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT BATANG DALU – DALU (Salix tetrasperma Roxb) MENGGUNAKAN METODE DPPH (1,1-DIFENIL-2-PIKRILHIDRAZIL) Syafrinal Syafrinal; Sari Ramadhani
JURNAL TEKNOLOGI PERTANIAN Vol. 8 No. 1 (2019)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v8i1.486

Abstract

Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dari ekstrak kulit batang Dalu – Dalu (Salix tetrasperma Roxb) dengan menggunakan metode DPPH (1,1-difenil-2-pikrilhidrazil). Ekstraksi dilakukan dengan metode maserasi menggunakan n-heksana ,etil asetat dan metanol. Aktivitas antioksidan diukur menggunakan spektrofotometer UV-Vis dan dinyatakan sebagai nilai IC50. Hasil pengukuran secara spektrofotometri menunjukkan bahwa fraksi n-heksana memiliki aktivitas antioksidan yang sangat lemah dengan nilai IC50 sebesar 713,58 ppm, fraksi etil asetat dan metanol memiliki aktivitas antioksidan yang sangat kuat dengan nilai IC50 sebesar 9,14 ppm dan 12,68 ppm serta asam askorbat sebagai kontrol positif memiliki aktivitas antioksidan sangat kuat dengan IC50 sebesar 10,65 ppm.
UJI MUTU MINYAK GORENG SAWIT KEMASAN X DAN Y BERDASARKAN STANDAR NASIONAL INDONESIA (SNI) Syafrinal
JURNAL TEKNOLOGI PERTANIAN Vol. 10 No. 2 (2021)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v10i2.1737

Abstract

Minyak goreng sawit kemasan merupakan salah satu kebutuhan pokok masyarakat yang dikonsumsi hampir setiap hari yang dijual dalam bentuk kemasan. Sangat penting bagi kita untuk mengetahui mutu dari minyak goreng sawit kemasan yang kita komsumsi agar kesehatan tubuh bisa tetap terjaga. Penelitian ini bertujuan untuk menguji mutu minyak goreng sawit kemasan X dan Y berdasarkan persyaratan Standar Nasional Indonesia (SNI) dan menentukan mutu minyak goreng sawit kemasan yang lebih baik. Parameter uji yang dilakukan adalah uji Free Fatty Acid (FFA), Moisture & Impurities (M & I), Iodine Value (IV), Peroxide Value (PV), dan Colour. Hasil penelitian menunjukan bahwa nilai parameter uji dari minyak goreng sawit kemasan X dan Y secara berturut – turut adalah 0,072 % dan 0,073 % untuk kadar FFA. Kadar M&I sebesar 0,043 % dan 0,046 %. Nilai IV sebesar 60,837 g I2 / 100 mg minyak dan 59,023 g I2 / 100 mg minyak. Nilai PV sebesar 0,098 Mek O2/Kg dan 0,102 Mek O2/Kg. Nilai Colour sebesar 2,5/51 Merah/Kuning dan 2,0/51 Merah/Kuning. Semua parameter uji yang dilakukan telah sesuai dengan SNI kecuali uji Colour warna kuning dan diperoleh minyak goreng sawit kemasan X lebih baik mutunya daripada Y.
Teknologi Tepat Guna Produksi Sabun Batang Dari Minyak Jelantah di Padang Pariaman Pevi Riani; Melysa Putri; Renny Futeri; M. Ikhlas Armin; Selfa Dewati Samah; Syafrinal Syafrinal; Hafnimardiyanti Hafnimardiyanti
Journal of Industrial Community Empowerment Vol 1, No 2 (2022): Published in October 2022
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (539.507 KB)

Abstract

Ramuak cracker is one of the main product of Toboh Mandailing, Balai Baru, VII Koto Sungai Sariak, Padang Pariaman, West Sumatera. One of the obstacles faced by the cracker industry players is the amount of used cooking oil produced. Used cooking oil is leftover frying oil that has been repeatedly used. If it continues to be consumed, it will be harmful to health. If discharged into the environment, it will cause environmental pollution. Therefore, the Community Partnership Program Team of the Politeknik ATI Padang provided counseling about the dangers of used cooking oil and efforts to process used cooking oil into something useful, namely producing bar soap with used cooking oil as its raw material. The step of making bar soap from used cooking oil is to slowly dissolve the NaOH solution into 500 grams of used cooking oil, then stir using a stainless steel stirrer until evenly distributed and there are no more lumps. The next step is to add dyes and fragrances and stir again to form a soap mixture. Do the printing of the soap dough in the mold by coating it with parchment paper. Let stand for 24-48 hours until the saponification process is complete. PKM activities carried out well and smoothly and in accordance with the expected results. Each participant was able to make bar soap from used cooking oil very well. This activity is expected to provide insight, knowledge and input to partners regarding the process of making bar soap from used cooking oil so that it can be used for daily needs and can even be sold as an additional source of income for the community.
ISOLASI DAN IDENTIFIKASI SENYAWA METABOLIT SEKUNDER EKSTRAK ETIL ASETAT DAUN MANGKOKAN (NOTHOPANAX SCUTELLARIUM MERR) Syafrinal Syafrinal
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 16, No 1 (2019): VOL 16 NO 1 JUNI 2019
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (245.367 KB)

Abstract

This study aims to isolate and identify secondary metabolite compound contained in the extract ethyl acetate leaf of Mangkokan (Nothopanax scutellarium Merr. The methods used for isolation were maseration and column chromatography. The isolated compound is white powder with melting point  at 281-282 ° C. Test results with Liebermann-Buchard reagents forming a green ring showed positive steroids. The analysis by UV-Vis spectroscopy showed maximum absorption at 202 nm and analysis IR spectroscopy showed wave numbers (cm-1), are: 1021.25 (C-O), 1645.71 (C=C ), 2930.85 (C-H), 3364.66 (O-H)
PENGARUH PH TERHADAP NILAI VOLATILE FATTY ACID (VFA) LATEKS PEKAT Syafrinal Syafrinal; Melysa Putri; Yosi Amelia Putri
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 19, No 2 (2022): VOL 19 NO 2 DESEMBER 2022
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (198.741 KB)

Abstract

One of the factors that affect the quality of concentrated latex is pH. The purpose of this study was to determine the effect of pH on the value of Volatile Fatty Acid (VFA) of concentrated latex. The method used is titration using Ba(OH)2 as the titrant and BTB as an indicator. The results showed that the pH of the initial concentrated latex pH 10 the VFA value was 0.0158%. Then on decreasing the pH at pH 9.50 the VFA value was 0.0219%, at pH 9 the VFA value was 0.0328% and at pH 8.5 the VFA value was 0.0522%. However, at pH 10.5 which the pH was increased from the initial conditions, the VFA value was 0.0129%. This shows that the lower the pH, the value of the Volatile Fatty Acid of concentrated latex increases, while if the pH is increased, the value of the Volatile Fatty Acid of concentrated latex decreases. A good pH condition for concentrated latex according to the American Society for Testing and Materials Standard (ASTM D.1076. Y80) with a maximum standard of 0.030% is at pH 9.5 - 10.5.
Studi Perbedaan Kualitas Produksi Minyak Goreng Kemasan A Dan B Serta Curah Syafrinal Syafrinal; Pevi Riani; Selfa Dewati Samah
Median : Jurnal Ilmu Ilmu Eksakta Vol. 15 No. 2 (2023): Jurnal Median
Publisher : Universitas Muhammadiyah Sorong

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33506/md.v15i2.2383

Abstract

Differences in the quality of bulk and packaged cooking oil are caused by differences in the quality of raw materials and production processes. This study aims to compare the quality of packaged cooking oil A and B also bulk which have been produced before being marketed. This research is a quantitative approach that focuses on the analysis of Free Fatty Acid, Moisture & Impurities, Iodine Value, Peroxide Value, color, stability, cloud point and pelican oil on packaged cooking oil A and B also bulk. The results showed that the test parameter values ​​for packaged cooking oil A and B also bulk were 0.064 %, 0.065 % and 0.068 % for FFA. M & I content were 0.040 %, 0.045 % and 0.046 %. 60,887; 59,034; and 57,416 g I2/100 mg oil were the IV values. The PV values were 0.098; 0.102; and 1,58 Mek O2/Kg. 1.9/46 Red/Yellow, 2.1/51 Red/Yellow, and 2.3/51 Red/Yellow are the color values. For stability, timers for 10 minutes, 5 minutes, and 1 minute. Cloud point temperatures were 4.4°C, 7.4°C, and 9.8°C and negative results on the pelican oil test. The obtained packaged cooking oil A is of higher quality than packaged cooking oil B and bulk.
Co-Authors Hafnimardiyanti Hafnimardiyanti M. Ikhlas Armin Melysa Putri Muhammad Luthfian Chandra Pevi Riani Renastio Renastio Renny Futeri Sari Ramadhani Selfa Dewati Samah Yosi Amelia Putri