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SYNTHESIS OF ALPHA TERPINEOL FROM THE ESSENTIAL OIL OF SAPU-SAPU PLANT USING A COMBINATION OF NATURAL ACID CATALYST OF STARFRUIT AND SYNTHETIC ACID lestari, Dea; Occa Roanisca; Nurhadini
SPIN JURNAL KIMIA & PENDIDIKAN KIMIA Vol. 7 No. 1 (2025): January - June 2025
Publisher : UIN Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20414/spin.v7i1.11485

Abstract

Belimbing wuluh (Averrhoa bilimbi L.) adalah tumbuhan yang tidak termasuk kedalam tumbuhan musiman yang banyak tumbuh di Bangka Belitung dan memiliki rasa yang asam. Buah belimbing wuluh memiliki kandungan AHA seperti asam malat, asam askorbat, dan asam sitrat. Potensi rasa asam buah belimbing wuluh dapat digunakan sebagai katalis pada sintesis alfa terpineol dari alfa pinene minyak atsiri tumbuhan sapu-sapu. Alfa terpineol dapat disintesis dengan tanpa kombinasi dan kombinasi katalis. Katalis yang digunakan seperti asam sulfat 15%, asam asetat 99,5%, dan asam buah belimbing wuluh. Tujuan dari penelitian ini adalah dapat mengetahui persen area alfa terpineol dengan variasi komposisi katalis, dan dapat menentukan kadar alfa terpineol dengan variasi komposisi katalis. Persen area alfa terpineol yang dihasilkan tertinggi pada katalis asam sulfat (15%) sebesar 16,76%, katalis kombinasi 1 sebesar 12,13%, katalis kombinasi 2 sebesar 8,38%, katalis asam asetat (99,5%) sebesar 3,22%, dan katalis asam buah belimbing wuluh sebesar 0,42%. Kadar alfa terpineol yang dihasilkan tertinggi pada katalis asam sulfat (15%) sebesar 33,14%, katalis kombinasi 1 sebesar 23,99%, katalis kombinasi 2 sebesar 16,57%, katalis asam asetat (99,5%) sebesar 6,36%, dan katalis asam buah belimbing wuluh sebesar 0,83%.   Belimbing wuluh (Averrhoa bilimbi L.) is a plant that is not included in seasonal plants that grow in Bangka Belitung and has a sour taste. Starfruit contains AHA compounds, including malic acid, ascorbic acid, and citric acid. The potential sour taste of starfruit can be used as a catalyst in the synthesis of alpha terpineol from alpha pinene of sapu-sapu essential oil. Alpha terpineol can be synthesized with no catalyst or a combination of catalysts. The catalysts used are sulfuric acid (15%), acetic acid (99.5%), and starfruit acid. The purpose of this study was to determine the percentage area of alpha terpineol with variations in catalyst composition, and to determine the levels of alpha terpineol with variations in catalyst composition. The percentage area of alpha terpineol produced was highest in sulfuric acid catalyst (15%), at 16.76%, combination catalyst one at 12.13%, combination catalyst two at 8.38%, acetic acid catalyst (99.5%) at 3.22%, and starfruit acid catalyst at 0.42%. The highest alpha terpineol content was produced in sulfuric acid catalyst (15%) at 33.14%, combination catalyst one at 23.99%, combination catalyst two at 16.57%, acetic acid catalyst (99.5%) at 6.36%, and starfruit acid catalyst at 0.83%.
Pemanfaatan limbah tempurung kelapa untuk pembuatan asap cair menggunakan metode pirolisis: Utilization of coconut shell waste to make liquid smoke using the pyrolysis method Evahelda, Evahelda; Astuti, Rufti Puji; Aini, Sitti Nurul; Nurhadini
AGROMIX Vol 14 No 2 (2023)
Publisher : Fakultas Pertanian Universitas Yudharta Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/agx.v14i2.3123

Abstract

Introduction: In the Bangka Belitung Islands Province, the use of coconuts is currently limited to the fruit only. Whether consumed fresh (young coconut water and young fruit flesh), or processed as food (grated coconut and coconut milk), the coconut shell and husk have not been utilized optimally. Efforts to optimize coconut shells can be used as raw material for making liquid smoke. The aim of this research is to describe the process of making liquid smoke from coconut shell waste by utilizing the resulting shell waste and classifying liquid smoke based on its color. Methods: The process of making liquid smoke in this research is by utilizing solid coconut shell waste from coconut milk presses around campus, then processing it into liquid smoke, using a pyrolysis equipment (Grant from the Ministry of Research, Technology and Higher Education in 2009) at a temperature of 300°C for 8 hours . Results: The results of the research show that the liquid smoke produced is blackish brown in color with an L value, smaller than grades 2 and 1, while the a and b values are greater than grades 2 and 1, so it can be classified into grade 3. Conclusion: Liquid smoke Grade 3 cannot be used for food preservatives, because it still contains a lot of tar which is carcinogenic. The use of liquid smoke can only be used as a coagulant and odor remover in rubber processing because liquid smoke has anti-fungal and anti-bacterial properties, pesticides, wood and bamboo preservatives to make it resistant to termites.