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Jurnal Kimia Terapan Indonesia

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Published by Lembaga Ilmu Pengetahuan Indonesia

ISSN : 08532788 EISSN : 25277669 DOI : -

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology

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Articles 7 Documents

Search results for , issue "Vol 1, No 2 (1991)" : 7 Documents clear

PEMISAHAN KROMATOGRAFI PADA FASA TERIKAT DIOl Julia Kantasubrata
Jurnal Kimia Terapan Indonesia Vol 1, No 2 (1991)
Publisher : Research Center for Chemistry - LIPI

Chromatographic separation could not all be done on silica and alumina, therefore bonded phases have been developed by reacting organochiorosilane with the silanol group of silica. One of the new development of polar bonded phase is diol phase, which is prepared by reacting the silanol group of silica with GOX (glycidoxypropyttrimethoxysilane), Diol phase is widely applicated in TLC and normal phase HPLC. In -reversed phase HPLC, its application is limited, since with eluent containing water, it lasily swelled. Depending on the solute being separated, hidrogen bond,' electron density and basicity play an important role in the retentiop mechanism. Its application on TLC plate make it possible to be used in bidimensional analysis. The application of dial phase is also discussed, eitherfor the exclusion separation of solutes with large molecular weight or for the separation of simple organic compounds such as steroids with normal phase chromatography mechanism.

EVALUASI NILAI GIZI SECARA BIOLOGI DENGAN TETRAHYMENA PYRIFORMIS GL, UNTUK BEBERAPA INTISARI JENIS KACANG·KACANGAN T Lindajati; Yetty Mulyati I; R. H Hari
Jurnal Kimia Terapan Indonesia Vol 1, No 2 (1991)
Publisher : Research Center for Chemistry - LIPI

Bioassay using Tetrahymena pyriformis GL was applied to evaluate the nutritive value of soybean (Glycine max), lablab (Lablab purpureus), lamtoro sabrang (Acacia spy, orok-orok (Crotalaria sp) and turi (Sesbania grandiflora). The beans were tested either before or after being fermented with Rhizopus oligosporus Ub. Pepsin was used ill predigestion of the samples for the assay. It was found that cooked and fermented soybean, lablab and orok- orok had the relative nutritive value (RNV) approximating that of casein standard which had been set at a value of 100. Cooked lamtoro sabrang and turl had the RNV lower than that of the casein standard, i.e. 67 % and 22 % respectively before fermentation with Rhizopus oligosporus Ub. However, despite the fact that no change was found ill the RNV of lamtoro sabrang there was an improvement in the RNV of turi after fermentation, i.e from 22% t044 %.

PENGARUH PENGGUNAAN GARAM NATRIUM DAN KALIUM METABISULFIT PADA MUTU SALE PISANG AMBON ANNY SULASWATTY; ROESTAMSJAH ROESTAMSJAH
Jurnal Kimia Terapan Indonesia Vol 1, No 2 (1991)
Publisher : Research Center for Chemistry - LIPI

Techniques of improving the colour, aroma, texture and storage life of pisang sale or dried banana (Musa paradisiacal was conducted through sulphiting and drying. In this study, the sulphiting of ball all a fruit was done by soaking the fruit in O.S% sodium meta bisulfite solution (NazSzOs) or O.S% potasium metabisulfite solution (K2S2O5) for five minutes. Dehydration was conducted at 6O°C for 44 hours in a tray dryer. The dried banana was put in plastic bag of O.5 mm film thickness and stored in a rack covered with transparent plastic film at ambient temperature (25° ± 2°C) and relative humidity of ±70%. The experiment was done using random block design. Analysis of the dried banana products included chemical, microbiological an d organoleptic methods after storage for one day, three weeks, six weeks and 12 weeks. The results indicated that the artificial drying coupled with the metablsulphite treatment could improve the quality and shelf life of the dried banan a produced. The product quality characteristics include: water content (23-27%), total reducing sugar (41-49%), SO2 (3-S fpm), color/optical density (0,3-0,7); and total colony count (7-7.5 x 10(3)) per gram sample for the products stored up to 12 weeks.

ADSORPSI ZAT WARNA TEKSTIL PADA ZEOLIT ALAM DARI BAYAH Hilyati Hilyati; BAMBANG WIDIHASTONO
Jurnal Kimia Terapan Indonesia Vol 1, No 2 (1991)
Publisher : Research Center for Chemistry - LIPI

Adsorption equilibrium of a dye stuff (Basacryl Red X. GRL 300% of BASF) on a natural zeolite from Bayah was investigated by studying the effects of dye concentrations, panicle sizes of adsorbent, agitation rates and adsorption temperatures. The experimental results indicated that adsorption follows the Langmuir and Freundlich equations. Adsorption of dye stuff into the zeolite increased by decreasing the adsorbent panicle size and by increasing both temperature and agitation rate. The adsorption ability of the natural zeolite could be increased up to 5-7 % higher than inactroated zeolite via an aktivation proces by treating it with H2SO4, HCL, HNO3, NaOH or heating seperately. It is found that the maximum adsorption by zeolite occured at the base or acid concentration of 0,05 N, or at temperature of 100°C.

FERMENTASI ASAM SITRAT DARI TETES TEBU, SECARA BIAK-RENDAM DENGAN Aspergillus niger Milono Poesponegoro; Oei Ban Liang
Jurnal Kimia Terapan Indonesia Vol 1, No 2 (1991)
Publisher : Research Center for Chemistry - LIPI

A study to determine the optimum condition of !ubmerged. citric acid fermentatlon of calle molasses with Aspergillus niger has been conducted. Effects of the strains of Aspergillus niger, initial concentration of total reducing sugars and initial pH of the medium 011 citric accumulation were investigated. One-stage submerged culture fermentation process was curried out in a 300 ml Erlenmeyer flask which contained 50 ml liquid medium at 30°C, in an orbital shaker incubator operated at 200 rpm. While a two-stage sub-merged [ermen tation process was performed at30Ve in a stirred fermentor containing 2.5 liters of liquid medium at a constant pH, with 1 Will aera, tion and agitation at a speed of 700 rpm. The [ermeutation process was followed by monitoring the changes ill pH values, concentrations of total reducing sugars, dry weight of cellular biomass, and citric acid concentration in the culture medium, during 7 days of [ermentation time. It was obtained that strain of the 1II0uld, concentration of total reducing sugars as well as pH of the medium affected the submerged citric acid fermentation process with Aspergillus niger. Aspergillus niger ATCC 11414 was found to be the best strain aI/lOng the eight strains tested. High initial concentrations of total reducing sugars (15 - 20%) and low initial pH of the medium (less than 3.0) were the optimum conditions for citric acid accumulation by Aspergillus niger ATCC 11414.

PENGARUH LIMITASI NUTRIEN PADA FERMENTASI ASAM SITRAT BIAK-RENDAM,SECARA 2-TAHAP DENGAN Aspergillus niger ATCC 11414 Milono Poesponegoro; Oei Ban Liang
Jurnal Kimia Terapan Indonesia Vol 1, No 2 (1991)
Publisher : Research Center for Chemistry - LIPI

The aim of the study was to determine the type and level of nutrient limitation for stimulation of citric accumulation by Aspergillus niger ATCC 11414. The study focused all the effects of substrate concentration, nutrient limitation and the concentration of pre-cultred mycelium on citric acid accumulation. Citric acid fermentailon was carried out by a 2-stage process, where the growth stage and citric acid production stage were done separately, either using shake-flask culture or stirred fermentcr method. The fermentation process was followed by monitoring the changes in the pH value and in the concentrations of total reducing sugars, cellular biomass, and citric acid in the culture medium. Results of the study showed that nutrient limitation inhibited the growth of mould and could be all important factor for stimulation of citric acid accumulation by Aspergillus niger ATCC 11414. Phosphorous limitation was found to be the most effective than the limitation of other nutrients tested, for stimulation of citric acid accumulation. The results also revealed that there was a relationship between phosphorous limitation, mycelium concentration and the efficiency of citric acid production by Aspergillus niger ATCC 11414.

PENGEMBANGAN METODA ANALISA KIMIA UNTUK PEMANTAUAN PROSES FERMENTASI PEMBUATAN ASAM CUKA, ANTIBIOTIKA DAN HORMON STEROID A. T. Karossi; Julia Kantasubrata
Jurnal Kimia Terapan Indonesia Vol 1, No 2 (1991)
Publisher : Research Center for Chemistry - LIPI

Chemical analysis plays an important role in monitoring fermentationprocess and determining product quality of the process. Nowadays the development of analytical methods, which commenced from relatively conventional method to instrumental method, has become a reality. The development does not only increase either sensitivity or reproducibility, but also could identify the existence of substances produced during fermentation, which could not be achieved by conventional methods. In this article, several chemical analyses used for monitoring the production of vinegar, antibiotic and steroid harmon are described. In vinegar fermentation, analyses cover the determination of sllgars, ethanol and organic acids, while in antibiotic fermentation, in addition to determination of sugar, analyses of tetracycline derivatives as fermentation products, is also carried out. In steroid fermentation, analysis covers the determination of solasodine as substrate, AD and ADD as fermentation products.

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