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INDONESIA
Jurnal Akademika Kimia
Published by Universitas Tadulako
ISSN : 24775185     EISSN : 23026030     DOI : -
Core Subject : Science, Education,
Chemistry Education
Jurnal Akademika Kimia merupakan jurnal elektronik open access yang bertujuan untuk mempublikasi hasil-hasil penelitian terbaru dalam area pendidikan akademik khususnya pada bidang pendidikan kimia meliputi asesment pembelajaran, model pembelajaran dan pengembangan perangkat pembelajaran, serta kimia murni termasuk kimia organik, kimia anorganik, kimia analitik, kimia fisik, biokimia dan bidang kimia lainnya seperti kimia lingkungan.
Arjuna Subject : -
Articles 12 Documents
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Search results for , issue "Vol 6, No 2 (2017)" : 12 Documents clear
Pembuatan Tepung dari Biji Kakao (Theobroma cacao L) dan Uji Kualitasnya Asmaul Husna; Suherman Suherman; Siti Nuryanti
Jurnal Akademika Kimia Vol 6, No 2 (2017)
Publisher : Universitas Tadulako

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Abstract

Cacao plant is one of the plantation crops which contribute to improving economic for the Province of Central Sulawesi. This study aimed to prepare and test the flour quality of cocoa beans flour after soaking in salt water, NaCl, and lime water, Ca(OH)2, at various concentrations. Samples were cocoa beans taken from Rantekala Sigi Province of Central Sulawesi, furthermore, the cocoa beans were made into flour. Results showed that the moisture, ash, fat, and carbohydrate of cocoa beans flour were almost met the ISO standard, with the exception of the protein level, i.e 5.0% for max. moisture level, 1.6% for max. ash level, 10.0% for min. fat level, and 70% of min. carbohydrates level. But, the best quality was from soaking with lime water at a concentration of 20% with a value of 2.8% moisture level, at a concentration of 15% with a value of 24.6% level, and at a concentration of 10% with a value of 78.26% carbohydrate level. However, for the ash level, the best quality was by soaking in salt water at a concentration of 5% with a value of 4.1%. Based on these results, it can be concluded that the cocoa beans flour is better soaked in lime water than salt water.
Analisis Kadar Glukosa pada Nasi Putih dan Nasi Jagung dengan Menggunakan Metode Spektronik 20 Novianti, Muli; Tiwow, Vanny M. A.; Mustapa, Kasmudin
Jurnal Akademika Kimia Vol 6, No 2 (2017)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.718 KB)

Abstract

Study on the main content of carbohydrates in rice and corn has been done. This study aims to determine the glucose level in a mixture of corn and rice with a certain ratio prior and during storage in a rice cooker. Spectronic 20 was used in this study to measure the absorption wavelength of sample solutions. Samples used in this study were from rice and sweet corn (Zea mays L. Saccharata) in various ratios of 1:0, 0:1, 1:1, 1:2, 2:1, 3:1 and 1:3, and variations in storage of 0, 1, 6, 12, 18, 24, 30, and 36 hours. The results showed that the highest glucose level in corn were of 32.250 ppm within 12 hours storage, and 40.447 ppm in rice for 12 hours storage. The highest level of glucose in mixture of corn and rice for 12 hours storage was 67.546 ppm at a ratio of 1 : 3.

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