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Indonesian Journal of Chemistry

ijc
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Published by Universitas Gadjah Mada

ISSN : 14119420 EISSN : 24601578 DOI : -

Core Subject : Science, Engineering,

Chemical Engineering, Chemistry & Bioengineering Chemistry

Indonesian Journal of Chemistry is an International, peer-reviewed, open access journal that publishes original research articles, review articles, as well as short communication in all areas of chemistry including applied chemistry. The journal is accredited by The Ministry of Research, Technology and Higher Education (RISTEKDIKTI) No : 21/E/KPT/2018 (in First Rank) and indexed in Scopus since 2012. Since 2018 (Volume 18), Indonesian Journal of Chemistry publish four issues (numbers) annually (February, May, August and November).

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Articles 31 Documents

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Search results for , issue "Vol 9, No 2 (2009)" : 31 Documents clear

THE ROLE OF C-METHYL-4,10,16,22-TETRAMETOXY CALIX[4]ARENE AS INHIBITOR OF CALCIUM CARBONATE (CaCO3) SCALE FORMATION Suharso Suharso; Buhani Buhani; Tati Suhartati
Indonesian Journal of Chemistry Vol 9, No 2 (2009)
Publisher : Universitas Gadjah Mada

The role of C-methyl-4,10,16,22-tetrametoxy calix[4]arene as inhibitor of calcium carbonate scale formation has been investigated. The result shows that C-methyl-4,10,16,22-tetrametoxy calix[4]arene inhibits a formation of calcium carbobate crystals at a concentration of growth solution of 0.1 M. The ability of C-methyl-4,10,16,22-tetrametoxy calix[4]arene as inhibitor of the formation of calcium carbobate scale is 33-100% in inhibiting growth rate of CaCO3 scale formation. This ability depends on the concentration of C-methyl-4,10,16,22-tetrametoxy calix[4]arene added into growth solution. However, the addition of C-methyl-4,10,16,22-tetrametoxy calix[4]arene at a range of 10-100 ppm is a much enough in inhibiting the growth rate of CaCO3 crystals.

APPLICATION OF NEUTRON ACTIVATION ANALYSIS IN CHARACTERIZATION OF ENVIRONMENTAL SRM SAMPLES Diah Dwiana Lestiani; Muhayatun Muhayatun; Natalia Adventini
Indonesian Journal of Chemistry Vol 9, No 2 (2009)
Publisher : Universitas Gadjah Mada

Neutron activation analysis (NAA) is a nuclear technique that is excellent, multi-elemental, sensitive and has limit detection up to nanogram level. The application of NAA in analysis of Standard Reference Material (SRM) National Institute of Standard Technology (NIST) 1633b Coal Fly Ash and SRM NIST 1646a Estuarine Sediment was carried out for NAA laboratory inter-comparison program. The samples were distributed by Technology Centre for Nuclear Industry Material, National Nuclear Energy Agency as a coordinator of the inter-comparison program. The samples were irradiated in rabbit facility of G.A. Siwabessy reactor with neutron flux ~ 1013 n.cm-2.s-1, and counted with HPGe spectrometry gamma detector. Several trace elements in these samples were detected. The concentration of Al, Mg, K, Na and Ti in SRM NIST 1633b were 15.11, 7.35, 2.09, 0.192 and 0.756% respectively and the concentration of As, Cr, Mn, Se, V, Sb, Co, Cs, La, Sc and Sm were 137.0, 195.6, 129.4, 9.61, 305.8, 5.45, 56.2, 11.18, 83.73, 41.1 and 19.13 mg/kg respectively. The analysis result in SRM NIST 1646a of the concentration of Al and Na were 2.15 and 0.70% and the concentration of As, Cr, Co, La and Sc were 5.75, 36.3, 4.58, 15.67 and 4.00 mg/kg respectively. These results analysis had relative bias and u-test ranged from 0.4-11.3% and 0.15-2.25. The accuracy and precision evaluation based on International Atomic Energy Agency (IAEA) criteria was also applied. The result showed that NAA technique is applicable for the environmental samples analysis, and it also showed that the NAA laboratory in BATAN Bandung has a good performance.

UTILIZATION OF MEMBRANE MICROFILTRATION IN PREPARATION OF HYDROLYZED VEGETABLE PROTEIN FROM FERMENTED RED BEAN (Phaseolus vulgaris L.) EXTRACT AS FORTIFICATION AGENT Sri Moerniati; Agustine Susilowati; Aspiyanto Aspiyanto
Indonesian Journal of Chemistry Vol 9, No 2 (2009)
Publisher : Universitas Gadjah Mada

Preparation of Hydrolyzed Vegetable Protein (HVP) as savory flavor from fermented red bean broth through stirred membrane cell using micro filtration membrane with pore size of 0.45 µm was performed to get fortified agent utilized in preparation of beans sauce. The objective of this work was to study an effect of pressure and kind of red bean broth extract on content of total protein, soluble protein and dry solid in the retentate and permeate as hydrolyzed vegetable protein used for fortified agent of red bean sauces. Preparation process of hydrolyzed vegetable protein was done using fixed rotary speed of 400 rpm, pressure of 20, 25 and 30 psi at room temperature. To investigate the effect of pressure on this separation, the feed were red bean broth extract fermented for 6, 8, 10 and 12 weeks, respectively. Fermentation process were conducted using salt fermentation with inoculum of Rhizopus-C1, salt and red bean ratios of 30:10:60%. The analysis of flux and contents of total protein, dissolved protein and dry solid in the retentate and permeate was carried out, and the result of experiment showed that interaction of Red bean broth extract with 6, 8, 10 and 12 weeks of fermentation and operation condition of microfiltration membrane separation tends to affect on flux and content of total protein, dissolved protein and dry solid in retentate and permeate. Red bean broth extract for 6 weeks fermentation resulted higher protein content in permeate as hydrolyzed vegetable protein than in retentate. Permeate at pressure of 25 psi gives flux value of 0.0217 mL/cm2.minute and contents of total protein of 1.31 %, dissolved protein of 6.9 mg/g, and dry solid of 2.6%, while retentate as hydrolyzed vegetable protein or fortified agent indicate contents of total protein of 1.52%, dissolved protein of 4.15 mg/g, and dry solid of 3.64%. It was found that micro filtration process was able to increase dissolved protein content of about 3 times.

MOLECULAR INTERACTION BETWEEN BENZONITRILE AND HEXAMETHYLPHOSPHORIC TRIAMIDE BY 13C NMR T1 RELAXATION TIME STUDIES AND AB INITIO QM CALCULATIONS: EXTENDED INVESTIGATION Parsaoran Siahaan; Cynthia L. Radiman; Susanto Imam Rahayu; Muhamad A. Martoprawiro; Dieter Ziessow
Indonesian Journal of Chemistry Vol 9, No 2 (2009)
Publisher : Universitas Gadjah Mada

It has been obtained the anisotropy ratio a = T1(ortho-,meta-13C)/T1(para-13C) of dilute solutions of bn change from 1.7 in fa solution and 1.5 in neat bn to 1.0 in HMPT. Thus the anisotropy ratio comes out to be a = 1. In HMPT, obviously, solvent molecules cluster around Ph-CºN in such a way, that non-covalent interactions lead to isotropic reorientational motion like a spherical molecule. To conform with the T1 times, a layer arrangement with at least two HMPT molecules per Ph-CºN seems to be likely. From computational quantum calculations of non-covalent intermolecular interactions and Mie potential analysis, the solute-solvent molecular pairs in bnּּּHMPT have almost equal interaction energies for the ortho, meta, and para configuration and the layered configurations are energetically permitted

PREPARATION AND CHARACTERIZATION THE NON-SULFIDED METAL CATALYST: Ni/USY and NiMo/USY Khoirina Dwi Nugrahaningtyas; Wega Trisunaryanti; Triyono Triyono; Nuryono Nuryono; Dian Maruto Widjonarko; Ari Yusnani; Mulyani Mulyani
Indonesian Journal of Chemistry Vol 9, No 2 (2009)
Publisher : Universitas Gadjah Mada

The two-new catalysts had been prepared by using the impregnation method according to Nugrahaningtyas [6] and Li [4]. One catalyst is of Nickel (Ni), supported on Ultra Stable Zeolite Y (USY), whereas the other one is NiMo supported on same supporting agent. These new catalysts are expected to be more effective when applied on the hydrotreatment reaction in standpoint of its capabilities on removing the unwanted-heteroatom. Characterization those two types of catalysts then carried out by using the criteria of acidity, porosity and, metal content. The result shows that these non-sulfide catalysts have several good characters that supporting their usefulness in hydrotreatment-catalytic reaction. In addition, catalyst NiMo/USY - 1 performs many ideal criteria as the best functional catalyst.

DETERMINATION OF TRACE NITRITE AS 4-(4-NITROBENZENAZO)- 1-AMINONAPHTHALENE COMPLEX BY EXTRACTION-SPECTROPHOTOMETRY Choirul Amri; Dwi Siswanta; Mudasir Mudasir
Indonesian Journal of Chemistry Vol 9, No 2 (2009)
Publisher : Universitas Gadjah Mada

A study of extraction-spectrophotometric method for the determination of trace nitrite as 4-(4-nitrobenzenazo)-1-aminonaphthalene complex using n-amylalcohol and chloroform as organic solvents has been done. Results of the study showed that extraction-spectrophotometric determination of nitrite using n-amylalcohol or chloroform was very sensitive and had low limit of detection. Extraction-spectrophotometric method of nitrite using n-amylalcohol gave range of linear concentration 0.000-0.054 mg/L NO2--N, detection limit of 2.09x10-4 mg/L NO2--N, and sensitivity of 34.514 ± 0.398 absorbance unit per mg/L of NO2--N. Meanwhile, extraction-spectrophotometric of nitrite using chloroform had range of linear concentration of 0.000-0.100 mg/L NO2--N, detection limit of 8.99x10-4 mg/L NO2--N, and sensitivity of 18.353 ± 0.456 absorbance unit per mg/L NO2--N.

SPECTROSCOPICAL STUDY OF AN ETHER FRACTION ISOLATE FROM STEAM BARK OF “ JATI” (Tectona grandis, L) Fredryk Mandey; Raimundus Chalik; Ismail Ibrahim
Indonesian Journal of Chemistry Vol 9, No 2 (2009)
Publisher : Universitas Gadjah Mada

This research is aimed to primarily study the spectroscopy of ether fraction of from Jati wood (T. grandis, L). The stem bark of T.grandis, L was firstly extracted undergoes a reflux in methanol solvent. Further, the dried methanol crude extract was extracted with diethyl ether and moreover separated its chemical constituents by using of column chromatography using degraded mixtures of n-hexane - ethyl acetate from 9:1 to 7:3. After a final column chromatography from the E fraction, a white needles crystal with a melting point of 295 - 297.5 °C was resulted. This results was then confirmed undergoes a spectroscopic analysis including UV, FTIR, H-NMR, and Mass spectroscopy to get an acid of 3β-hydroxy-20(29)-lupen-28-oic or commonly known as betulinic acid.

CHARACTERIZATION OF IMMOBILIZED LIPASE IN ALUMINOSILICATE FOR LACTOSYL PALMITATE SYNTHESIS Anna Roosdiana; Tutik Setianingsih; Diah Mardiana; Suratmo Suratmo
Indonesian Journal of Chemistry Vol 9, No 2 (2009)
Publisher : Universitas Gadjah Mada

Whey lactose can be esterified enzymatically by using immobilized lipase. The lipase can be isolated from Rhizopus oryzae, purified and immobilized in mesoporous aluminosilica. The use of immobilized lipase has advantages, there are longer shelf life and repeatable use. It is necessary to characterize the immobilized lipase dan ester product. The aim of the research was to characterize immobilized lipase, including determination lipase adsorption type in mesoporous aluminosilicate, immobilized lipase stability during storage time, efficiency of repetitive use of immobilized lipase. The result showed that lipase adsorption in mesoporous aluminosilicate was physical adsorption type through hydrogen bound and electrostatic interaction. Immobilized lipase stability was relatively constant at storage temperature 5 °C for 25 days resulting in 98.16% of initial activity. The repetitive use of immobilized lipase showed efficient until 5 uses within activity of 50.22%. The IR spectra of lactosyl palmitate from both whey and pure lactose result showed bands at wavelength number of 3462 cm-1(OH bond), 1739 cm-1 and 1747 (C=O ester bond) 1295 cm-1 dan 1242 cm-1 (C-O ester bond). In addition, the HLB value for lactosyl palmitate (whey) 4.708 and lactosyl palmitate (pure lactose) 4.715, therefore both lactosyl palmitate is appropriate as emulgator in W/O.

DETERMINATION OF MINERAL CONTAIN AND BACTERIA CONTAMINANT ON ORGANIC AND NONORGANIC FRESH VEGETABLES Harsojo Harsojo; June Mellawati
Indonesian Journal of Chemistry Vol 9, No 2 (2009)
Publisher : Universitas Gadjah Mada

The determination of mineral content and bacteria contaminant on fresh vegetable of long bean (Vegan ungulate Wall.), white cabbage (Basic tolerance L.), and lettuce (Lectuca sativa L.) that cultivated by organic and nonorganic system have been done. The mineral content has been analyzed using neutron activation analysis and atomic absorption spectroscopy method, while bacteria contaminant by total plate count number using Nutrient Agar, Mac Conkey Agar, Baird Parker medium, and Salmonella using selective medium. The results showed that there are some essential mineral such as Fe, Zn, Ca, Co, and nonessential mineral Cd. There is tendency that fresh vegetable that cultivated by organic system contained Fe, Zn, Ca, Co and Cd mineral less than nonorganic. The Zn mineral content in nonorganic of fresh vegetable were higher than the limit of threshold number from Health Department, Republic of Indonesia (2004), while Cd mineral in organic or nonorganic of fresh vegetable were greater then threshold number from Codex Alimentarius Commision. The measurement of bacteria contaminant on organic and nonorganic of fresh vegetables contained aerob, coli, and Staphylococcus bacteria in organic of fresh vegetables were less compared to nonorganic of fresh vegetables.

POTENCY OF AMINO ACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION BY Rhizopus-C1 Agustine Susilowati; Aspiyanto Aspiyanto; Sri Moerniati; Yati Maryati
Indonesian Journal of Chemistry Vol 9, No 2 (2009)
Publisher : Universitas Gadjah Mada

Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The objective of this experiment was to find out characteristic of produced amino acids and composition of fermentation products relating with proteolitic and amylolitic activities of Rhizopus-C1. The result of experiment showed that the length of fermentation time would increase intensity of savory taste and cloudy color, and increase total protein, soluble protein, and N-amino concentrations, decrease water, while fat concentration was constant. Fermentation of 10 weeks was optimal time to get crude broth with concentrations of total protein of 9.5622%, soluble protein of 8.5 mg/g, N-amino of 5.6 mg/g, fat of 0.2802%, water of 40.7189%, Volatile Reduction Substances (VRS) of 90 µeq/g, and reduction sugar of 672.5 mg/mL. Kinds of dominant non-essential amino acids produced were glutamic acid (1.014%), and aspartic acid (0.507 %), while essential amino acids were lysine (0.474%), and isoleucine (0.644%). The other of amino acids were resulted with concentration of 0.211 - 0.345%, such as leucine, arginine, serine, glycine, histidine, alanine, proline, tyrosine, valine, methionine, cystine, threonine, and phenilalanine. Visually, crude vegetable broth produced through brine fermentation of mung beans by Rhizopus sp-C1 was semi solid, brownish color, rather fatty, salty, and enough strong savory taste.

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