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Kinetika Reaksi Hidrolisis Pati Biji Alpukat (Persea americana Mill) dengan Katalis HCl Sitti Rahmawati; Asnila Asnila; Suherman Suherman; Paulus Hengky Abram
JIPI (Jurnal IPA dan Pembelajaran IPA) Vol 4, No 1 (2020): JUNE 2020
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jipi.v4i1.16480

One of the plants that can be used as raw material for making sugar is plants that contain starch content such as avocado seeds. This study aims to determine the reaction order, the reaction rate constant from the hydrolysis of avocado seed starch using HCl. The method of this research is to determine the optimum concentration of HCl hydrolysis reaction from avocado seed starch using various concentrations of HCl (0.5 M; 1 M; 1.5 M; 2 M; 2.5 M) at the optimum temperature and stirring time (90oC for 70 minute). The hydrolysis process was followed by neutralization using 5 M NaOH solution and evaporated to obtain concentrated glucose, glucose was analyzed qualitatively and quantitatively by the Benedict method and the phenol sulfuric acid method. Based on the results of the maximum glucose levels obtained from the hydrolysis of variations in the concentration of HCl avocado seed starch, HCl 1.5 M. Furthermore, determine the kinetics of the starch hydrolysis reaction using time variations (30, 40, 50, 60 and 70) minutes at 90oC and concentrations The HCl 1.5 M. reaction order is determined by the intral method and the graph method. Determination of the first order graph method is done by plotting the value of ln [A] versus time, while the second order by plotting the value of 1 / [A] versus time. The first order with a 93% confidence level was obtained from the value of R2 = 0.9312, while the second order was 85% obtained from the value of R2 = 0.8581. Determination of the order of the integral method k value tends to remain in the first order formula with an average of k = 0.01962 minutes-1. Based on the two methods, it can be determined that the kinetics of the avocado seed starch hydrolysis reaction follows a first-order reaction.

INTRODUCTION OF CaO FROM OYSTER AND ECOENZIM FOR MAKING VIRGIN COCONUT OIL Vanny M.A. Tiwow; Paulus Hengky Abram; Sri Hastuti V. Pulukadang; Yinangsih Safitri
Journal Of Social Science (JoSS) Vol 3 No 7 (2024): JOSS : Journal of Social Science
Publisher : Al-Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/joss.v3i7.335

Virgin coconut oil (VCO) is a form of processed coconut meat that is pure and free from Free fatty acids. VCO is widely known as cooking oil, cosmetics, antioxidants and health benefits, because the ingredients are high in lauric acid. The purpose of this research are to produce VCO by utilizing CaO from oyster and Eco-enzyme for de-emulsifying protein to separated oil from water and to measure both the decreasing of free fatty acid number and the decreased peroxide number as a parameter of the quality of the resulting VCO. Applications of CaO and Eco-enzyme ferry simple just mix both each 0.2 gr, 0.4 gr, 0.6 gr. of CaO and 0.2 mL., 0.4mL., 0.6 mL. of Eco-enzyme with 100 mL. coconut milk stirrer it. After treatments, it can be concluded that: separation of water from oil in the manufacture of VCO from coconut milk can occur using CaO and using Eco-enzyme It means that de-emulsification of protein in coconut milk is working well. To determine the quality of production VCO from CaO de-emulsification found 50.00 % the decreasing of Free Fatty Acid number and the decreasing of peroxide number is 28.57 %. From eco-enzyme de-emulsification the results are 55.55 %, the decrease of the acid number (DAN) and 57.14% the decrease of the peroxide number (DPN).

Analysis of Hard Water Coagulation in Water Sources of Kawatuna using Aloe Vera Plant Baby Melyta Pallar; Paulus Hengky Abram; Purnama Ningsih
Jurnal Akademika Kimia Vol. 9 No. 2 (2020)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2020.v9.i2.pp125-132

Aloe vera gel is one of the plants that can be used as a natural coagulant. The chemical content in aloe vera has similarities to the cactus with the presence of mucilage or gel which can be used to purify water. This study aimed to determine the ability of aloe vera gel as a natural coagulant for water purification of Kawatuna water source and to determine the optimum volume of aloe vera gel. The steps of the study were preparing water sample, preparing aloe vera gel, coagulating of water, and analyzing parameters of water qualities i.e hardness, turbidity, color, temperature, pH, and total dissolved solids (TDS). The results showed that aloe vera gel was able to be used as a natural coagulant to purify water with the optimum ratio of 1 mL of aloe vera gel in 500 mL of the water sample. Aloe vera gel reduced turbidity, hardness, and color by 58.33, 15.45, and 50.36%, respectively, with a pH of 4.1, temperatures at 30 oC, and TDS of 77.51%. This study concluded that aloe vera gel able to be used as a coagulant to purify water.

Potential of Dayak Onion (Eleutherine palmifolia) Extract and Powder as Natural Corrosion Inhibitors for SS400 Steel in NaCl Environment Maftuhatun Khoiriyah; Paulus Hengky Abram; Vanny Maria Agustina Tiwow; Sitti Rahmawati
Journal of Education Research Vol. 7 No. 2 (2026)
Publisher : Perkumpulan Pengelola Jurnal PAUD Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37985/jer.v7i2.3660

Corrosion is a metal degradation process or a decrease in metal quality due to electrochemical reactions with its environment. This study aims to examine the potential of Dayak Onion (Eleutherine palmifolia (L.) Merr.) Bulb Extract and Powder as natural corrosion inhibitors on SS400 steel in a sodium chloride (NaCl) environment. The methods used include qualitative analysis of tannin compounds, determination of corrosion rate using the weight loss method, inhibition efficiency, determination of reaction order, and Scanning Electron Microscopy (SEM) testing to analyze surface morphology. The results showed that the lowest corrosion rate and highest inhibition efficiency were achieved after a 12-day immersion with the addition of 9 mL of extract, reaching 0.0014 mg/m² and an inhibition efficiency of 99.968%. Meanwhile, the powder showed the lowest corrosion rate and highest inhibition efficiency after a 12-day immersion with the addition of 9 grams, reaching 0.0008 mg/m² and an inhibition efficiency of 99.426%. Analysis showed that the corrosion rate followed a first-order pattern for both inhibitors, with the lowest corrosion rate constant of 0.000008 mg/day using 9 mL of concentrated extract and 9 grams of powder. These data indicate that both forms of inhibitor from Dayak onion bulbs can significantly inhibit the corrosion rate of SS400 steel, which has the potential for further application in the field of material protection.

INTRODUCTION OF CaO FROM OYSTER AND ECOENZIM FOR MAKING VIRGIN COCONUT OIL Vanny M.A. Tiwow; Paulus Hengky Abram; Sri Hastuti V. Pulukadang; Yinangsih Safitri
Journal Of Social Science (JoSS) Vol 3 No 7 (2024): JOSS : Journal of Social Science
Publisher : Al-Makki Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57185/joss.v3i7.335

Virgin coconut oil (VCO) is a form of processed coconut meat that is pure and free from Free fatty acids. VCO is widely known as cooking oil, cosmetics, antioxidants and health benefits, because the ingredients are high in lauric acid. The purpose of this research are to produce VCO by utilizing CaO from oyster and Eco-enzyme for de-emulsifying protein to separated oil from water and to measure both the decreasing of free fatty acid number and the decreased peroxide number as a parameter of the quality of the resulting VCO. Applications of CaO and Eco-enzyme ferry simple just mix both each 0.2 gr, 0.4 gr, 0.6 gr. of CaO and 0.2 mL., 0.4mL., 0.6 mL. of Eco-enzyme with 100 mL. coconut milk stirrer it. After treatments, it can be concluded that: separation of water from oil in the manufacture of VCO from coconut milk can occur using CaO and using Eco-enzyme It means that de-emulsification of protein in coconut milk is working well. To determine the quality of production VCO from CaO de-emulsification found 50.00 % the decreasing of Free Fatty Acid number and the decreasing of peroxide number is 28.57 %. From eco-enzyme de-emulsification the results are 55.55 %, the decrease of the acid number (DAN) and 57.14% the decrease of the peroxide number (DPN).

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