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Siti Isnijah S.P.
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology

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PENENTUAN KECEPATAN PENGENDAPAN UNTUK MERANCANG UNIT PENGENDAP NATRIUM BENTONIT Siti Isnijah S.P.; Tasrif Tasrif; Nuryatini Nuryatini
Jurnal Kimia Terapan Indonesia Vol 7, No 1-2 (1997)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4217.88 KB) | DOI: 10.14203/jkti.v7i1-2.223

Abstract

One step of producing paint additive from bentonite is to change Ca-beruonite into Na-bentonite. It applied ion-exchange process by using saturated solution of NaCl. Purification of product was done by washing to remove excess of salt. Nabentonite in production capacity of 40 kg could be separated from water by decantation. Observing the performance of precipitation rate of No-bentonite gave technical data for designing of precipitation unit. The precipitation of Na-bentonite in laboraroty scale was conducted using glass columns with diameter of 2.7 cm; 4.7 cm; 6.2 cm and 11.5 cm respectively. Height of slurry in column was varied in a range of 0.1 m ; 0.2 m ; 0.4 m and 1.0 m. The higher "slurry height" gave a faster precipitation rate. However, in term of separation efficiency determined as percentage of supernatant removed from slurry, higher slurry height resulted lower efficiency. At slurry height of 0.2 m, water removed were 72% (v/v) and 45% (v/v) in 30 minutes for first and second washing processes respectively. By second washing lower volume of supernatant was removed due to the characteristic of Nabentonite that swells during washing process.
ISOLASI DAN KARAKTERISASI SENYAWASENYAWA PEMANIS DARI DAUN SAGA MANIS ( ABRUS PRECATORIUS L.) Siti Isnijah S.P.; Sri Hartati; Leonardus B.S.Kardono
Jurnal Kimia Terapan Indonesia Vol 3, No 1 (1993)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1937.088 KB) | DOI: 10.14203/jkti.v3i1.300

Abstract

The sweet principles of A.precatorius leaves had been claimed as glycyrrihizin compound. The recent publication however showed that A. precatorius leaves, plant materials collected in Miami (Florida-USA), do not contain glycyrrhizin. The sweet tasting compound are triterpene cycloortan« glycosides, i.e : abrusoside A.B,C and D, having sweetness potencies in the range 30-100 times greater than sucrose. Compare to theA.precalorius leaves from Miami (Florida - USA), the glycosides of A. precatorius leaves collected in Bandung, (Indonesia), showed different thin layer chromatographic performance. By using techniques of bioactivity guided fractionation, some sweet compounds in A.precatorius leaves from Bandung could be isolated and characteriud. These compounds may be potential for sugar substitution for the diet of diabetic and obesitic patients.
PENGAMATAN ANGKA PEROKSIDA DAN ANGKA ASAM DALAM MEDE GORENG SELAMA PENYIMPANAN Siti Isnijah S.P.; Jamilah Jamilah; Hilyati Hilyati
Jurnal Kimia Terapan Indonesia Vol 3, No 1 (1993)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jkti.v3i1.296

Abstract

Cashew nut is a kind of seed consumed usually as fried snack food. Deterioration due to oxidative rancidity as well as hydrolisis of fat may decreas the quality of the fried cashew nut. In this paper the peroxide value and acid value of fried cashew nut during storage is discussed. Peroxide value and acid values were determined by titrimetrlc method while the change of unsaturated fatty acids were analyzed by using gas chromatography after transformation into methyl esters. Such analysis subjected to fried cashew nut using several kinds of frying oil, namely: palm oil, coconut oil and mixed palm and soybean oils. Sample was analyzed immediately after frying process (t=O), after 2 weeks (t=2) , 4 weeks (t=4) and 6 weeks (t=6) in storage. The peroxide values of the raw cashew nut and fried one using palm oil were high at t=6, 98.91 and 91.21 meqlkg oil respectively while the values of fried cashew nut using coconut oil for mixed palm oil with soybean oil have decreased, namely 28.85 or 8.62 meqlkg oil respectively. The acid values of raw cashew nut, the fried ones using coconut oil and mixed palm oil wilh soybean oil increased up to t=4, namely: 1.96%, 1.62% and 1.45% respectively. However, acid value of fried cashew nut using palm oil decreased, this was 1.25%.
Co-Authors Hilyati Hilyati Jamilah Jamilah Leonardus B.S.Kardono Nuryatini Nuryatini Sri Hartati Tasrif Tasrif