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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 283 Documents

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PENGGANDAAN SKALA PRODUKSI ENZIM GLUKOAMILASE DARI LABU KOCOK KE FERMENTOR 10 L Patuan L. P. Siagian; A. T. Karossi; Yetti M.lskandar; Tigor N. Surawidjaja; Ngadiman Ngadiman
Jurnal Kimia Terapan Indonesia Vol 4, No 2 (1994)
Publisher : Research Center for Chemistry - LIPI

Glucoamylase was produced in a 10 L stirred tank fermentor using Rhizopus oryzae L16 and sago (Metroxylon spy starch. Fermentation conditions were adapted from the results obtained from shake flask (250 mL) and 4L fermentor experiments. At the present investigation, the temperature was set at 30°C, pHs were at a constant value of 4.0, 4.5, 5.0, 5.5, and 6.0. Agitation rate at aeration 1.5 vvm were adjusted to 286 rpm, 300 rpm, and 350 rpm (medium volume 6 L). The maximum production of glucoamylase was reached at agitation rate 350 rpm, aeration 1.5 wm and pH 4.0. At day-s, the glucoamylase activity was 2,285 U/L and its specific activity was 9,326 U/g protein. At day-5 the specific activity increased to 13,631 U/g protein. This maximum production was reached at an average kLa of43 h(-1)

PERKEMBANGAN ANALISA GULA SECARA KLT DAN KCKT*) Julia Kantasubrata; Sri Sumartini
Jurnal Kimia Terapan Indonesia Vol 2, No 1-2 (1992)
Publisher : Research Center for Chemistry - LIPI

Analysis of sugars plays an important role, mainly in foods. Up to now, the search of spesific, selective, reproducible and accurate methods for sugar analysis is still being made. Sugars in foods consist of monosacharides, disacharides and trisacharides. Using conventional and spectrophotometric methods, which are based on measuremen of physical properties or chemical reactions, such individual amount of sugars can not be determined. The emergence of chromatographic techniques has initiated the development of individual sugar analysis. Thin layer chromatography (TLC) is widely used in sugar analysis, since is is simple, cheap, fast and ir has a capability to analyse several samples sinwltaneously. Commonly, lie analysis of sugars is conducted using silica gel as stationary phase. Satisfactory separation could only be produced with impregnated silica plates and multiple TLC runs. In order to reduce the separation time, new stationary phase was developed. The rapid separation of sugars has been achieved by using HPTLC plates Si 50000. In line with the development of bonded phase column, analysis of sugar using HPLC method has received considerable attention, using among others ion exchange columns, amino bonded silica phase, diol and C-18 columns. A relatively new type of sugar separation with a silica based column and eluen containing polyamine reagent has been developed by WATERS. This technique is called a SilicaAmine Modifier (SAM), in which the formation of Schiff base can be eliminated, the life time of the column becomes longer and better monosacharide separation can beproduced compared to other HPLC techniques.

Karakteristik Probiotik Minuman Fermentasi Laktat Sari Buah Nanas dengan Variasi Jenis Bakteri Asam Laktat Samsul Rizal; Maria Erna; Fibra Nurainy; Artha Regina Tambunan
Jurnal Kimia Terapan Indonesia Vol 18, No 01 (2016)
Publisher : Research Center for Chemistry - LIPI

Pangan fungsional adalah pangan yang dikonsumsi sebagai diet biasa,memiliki efek fisiologis, dan dapat mengurangi efek dari penyakit kronis.Salah satunya adalah minuman probiotik. Minuman probiotik yang telahdikenal secara luas selama ini diproduksi dengan menggunakan susu sapisehingga relatif mahal harganya. Penggunaan bahan baku alternatif sepertisari buah nanas diperlukan untuk menghasilkan produk minuman probiotikyang lebih terjangkau namun memiliki kualitas yang baik. Tujuan daripenelitian ini adalah untuk mempelajari pengaruh jenis Bakteri Asam Laktat(BAL) terhadap karakteristik minuman probiotik sari buah nanas, danmendapatkan jenis BAL terbaik yang menghasilkan karakteristik probiotikterbaik dari minuman fermentasi laktat sari buah nanas. Penelitian inimenggunakan metode eksploratif dalam perlakuan tunggal jenis BAL:Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, danStreptococcus thermophilus sebagai inokulum uji. Data yang diperolehdianalisis dengan menggunakan Beda Nyata Terkecil pada 1% dan 5%.Perlakuan yang diamati adalah nilai pH, asam laktat total, jumlah BAL,ketahanan terhadap pH asam (2,5), dan uji aktivitas antagonis terhadapbakteri patogen. Hasil penelitian menunjukkan bahwa strain terbaik yangmenghasilkan minuman probiotik yang memenuhi syarat sebagai kriteriaprobiotik adalah Lactobacillus casei. Minuman probiotik yang dihasilkanoleh Lactobacillus casei memiliki nilai pH 3,54; total asam laktat 3,45; danjumlah BAL 1,1x1010 cfu/mL, selisih antara log jumlah koloni pada pH asamdan kontrol adalah 5,67 cfu/mL; dan aktivitas antagonis terhadap bakteripatogen Bacillus cereus adalah 13,97 mm2 (tertinggi).

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

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.

PENGARUH ELEKTROLISIS TERHADAP RENDEMEN MINYAK JARAK YANG DIHASILKAN PADA PROSES PEMBUATAN BIODIESEL Herlian Eriska Putra; Agusta Samodra Putra
Jurnal Kimia Terapan Indonesia Vol 13, No 2 (2011)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jkti.v13i2.154

The use of jatropha oil as a source of raw material for making biodiesel is needed in order to decrease the production cost of biodiesel, since jatropha oil is categorized as non edible fat. In this research, the biodiesel production process by using an electrochemical reactor has been done. At the beginning of treatment, carried out the hydrolysis of oil by using HrS04 with acid and oil volume ratio is 1: 20. At follow-up treatment, carried out the decarboxylation via electrolysis. This process is done by varying the voltage of 0 V, 10 V,20 V,30 V,the variation of the concentration of 0.5 M acetic acid. 1 M, 1.5 M, as well as the distance between the electrodes in the reactor 5em and 10 em. From the experiments shown that electrolysis with voltage parameters, acidic electrolyte solution. and electrode spacing affects the yield of decarboxylation process. Electrolysiswith 1.5 M acetic acid concentration and voltage of 30 volts per cent obtained the highest biodiesel yield of compound that is 70.432% in the reactor with inter-electrode distance of 5cm. While in the reactor with inter-electrode distance of 10 cm. thehighest yield was 53.372% by reacting the oil with 1.5 M acetic acid and voltage 30 Volt.Keywords : voltage, decarboxylation, electrolysis, acidconcentration, electrode distance, biodiesel.

THE USE OF TITRIMETRIC, NELSON SOMOGYI AND HPLC METHODS FOR THE ANALYSIS OF CASHEW APPLE JUICE FERMENTATION BROTHS Julia Kantasubrata; A. T. Karossi; A. S. Pramudi
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.v3i1.295

In cashew apple juice fermentation to produce wine and vinegar, analysis of organic acids and sugars in fermentation broths is very important, due to the fact that optimum conditions of fermentation could only be established from results obtained on monitoring the concentrations of those components during the fermentation process. Analysis of organic acids by tiirimetric method and analysis of sugars by Nelson-Somogyi method only give a total amount of acids and sugars. HPLC is one of the promising method for determining the acids/sugars individually, although this method needs costly facilities such as columns and so/vents. In this work, organic acids were separated by HPLC on a u-Bondapak C1B column using aqueous solution of 2% NH4H2O4 as the mobile phase, while sugars were separated on silica-based column using an eluent containing a polyamine reagent. In this investigation the results of determination of organic acids by titrimetric method and those of sugars by Nelson-Somogyi method were compared respectively with the results of individual organic acids and sugars obtained from the HPLC methods. It was found that for organic acids, results of the determination using the titrlmetric method is correlated linearly with the results of acetic acid obtained by the HPLC methods. The same results were obtained for total and reducing sugars determination by the Nelson-Somogyi and individual sugar by the HPLC methods. The regression equation obtained for each of the organic acids and sugars can be used for the estimation of each of the respective components present in the cashew apple juice fermentation broths based on the results obtained from both titrimetric and Nelson-Somogyi methods. For routine monitoring of large number of fermentation broth samples, the proposed method was found to be a better alternative to the more castly HPLC method.

Carbonization of Palm Oil Empty Fruit Bunch (EFB) in Hydrothermal Processes to Produce Biochar Rakhman Sarwono; Silvester Tursiloadi; Kiky Corneliasari Sembiring
Jurnal Kimia Terapan Indonesia Vol 18, No 02 (2016)
Publisher : Research Center for Chemistry - LIPI

ABSTRACT Empty fruit bunch (EFB) of palm oil is a waste from the palm oil industries which in a large amount, those waste is not properly utilized yet. EFB is a lignocelluloses waste as a polymer with big molecule such as cellulose, lignin, and hemicelluloses that can be degraded into smaller molecules in hydrothermal carbonization (HTC) process. The HTC process of EFB will result three fractions such as gas, organic water soluble and biochar as solid residue or bio-char-water-slurry. EFB degradation is influenced by the operation conditions such as temperature, pressure, catalysts, reaction time, stirring and ratio liquid and solid. The HTC process involved many routes of reaction such as liquefaction, hydrolysis, dehydration, decarboxylation, condensation, aromatization, and polymerization. In this experiment 60 ml closed vessel was used as the HTC reactor to degrade of EFB. EFB concentration of 6.44% resulted 62% of conversion. Reaction time of 6 hours resulted 62 % of conversion. Increasing the reaction time and temperature increase the conversion of EFB. Liquid products of organic water soluble has cleared yellow color, after several hours the color become darkness that is further reaction still occurs in that solution. Solid products is biochar as brown coal, that can be easily separated and processed into powder, pellet or briquette form with outstanding storage and transport characteristics. For further economic development, biochar with excellent transport characteristics, the possibility of exporting this commodity to the world’s energy market is possible. Key words: EFB, hydrothermal, carbonization, conversion, biochar

ISOLASI DAN PENENTUAN STRUKTUR MOLEKUL DARI TANA MAN OBAT TRADISIONAL SMILAX CORDIFORIA Muhammad Hanafi
Jurnal Kimia Terapan Indonesia Vol 6, No 1-2 (1996)
Publisher : Research Center for Chemistry - LIPI

A research was carried out to isolate the constituents of Smilax cordiforia trunk bark. It is a famous medicinal plant in Mexico, used as weight control. The isolation methods were carried out by maceration in ether, and remaceration in methanol, and then both of crude extracts were purified by using combined chromatography technique. In the purification and identitification of the ether extract two compounds as steroid saponins, 3-B-O -B-D-glucopyranosyl sitosterol (1) and a mixture of 6-O-palmitoyl-glucopiranosil sitosterot, 6-0stearylglucopyranosyl sitosterol and 6-0arachidoyl-glucopyranosyl sitosterol (2) were obtained, which also have been isolated from other medicinal plants. Isolation from methanol extract resulted in four known substance of phenolic derivatives, identified as afilbin (3) isoastilbin (4), engelitin (5). and chlorogenic acid (C). engelitin demonstrated antifungal activity, astilbin and chlorogenic acid showed antifungal, antibacterial, and antiviral activities. Chlorogenic acid also exhibited antimutagenic, antitumour and antioxcidant activities. Their molecular structures were detemined on the basis of combied spectroscopic methods including two dimensional NMR (2D NMR).

THE EFFECTS OF LUPIN (Lupinus angustifolius) AS SOYBEAN SUBSTITUTE AND COAGULANT AGENT TO PROTEIN PRECIPITATION IN TOFU PREPARATION Mery T.D Ambarita; Maria Stephanie; Yeti M. lskandar
Jurnal Kimia Terapan Indonesia Vol 11, No 2 (2009)
Publisher : Research Center for Chemistry - LIPI

Lupinus angustifolius is legume that has high protein. Most of this plant growth in Australia. Another name of L. angustifolius is Australian sweet lupin. L. angustifolius is potentially use as the source of food. Tofu is one of the traditional foods in Indonesia.Tofu is madefrom the coagulation of soybean protein. L. angustifolius has globulin protein that has a role in the production of tofu. The price of L. angustifolius is cheaper than soybean. In this research, L. angustifolius has beenused as the substitution in the tofu production. Thepurpose of this researchis toknow the nutrition and potential of L. angustifolius as the substitute in tofu. This research is also monitoring the effect of coagulant agent that is used in tofu. The research result shows that the optimum concentration substitution of lupin that is used in tofu is 30% with CaCl2 coagulant agent. The tofu that is made from 30% lupin with CaCl2 contained 17.22% protein, 5.23 fat, and 1.14% carbohydrate. The observation shows that tofu that is made from 30% substitution of L. angustifolius has higher protein than tofu which is without substitution of L. angustifolius.Keywords: Lupinus angustifolius, coagulant agent, tofu, protein.

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

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.

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