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Konversi
Published by Universitas Lambung Mangkurat
ISSN : 23023686     EISSN : 25413481     DOI : -
Core Subject : Education,
Education
Arjuna Subject : -
Articles 263 Documents
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Utilization of pineapple stems as biocatalysts in the production of coconut oil using the enzymatic method Fanani, Nurull; Nisa, Nur Ihda Farikhatin; Siswoyo, Deddy Kurniawan Putra; Tuhuloula, Abubakar; Putri, Novy Pralisa
Konversi Vol 14, No 1 (2025): APRIL 2025
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v14i1.22233

Abstract

The utilization of pineapple fruit stems as a by-product of the agricultural process has not been optimally utilized. Meanwhile, pineapple fruit stems have promising economic potential in the field of biotechnology and food processing. This is because pineapple fruit stems contain bromelain enzyme which is quite high compared to ripe fruit flesh, which is around 0.1-0.6%. This bromelain enzyme functions as a biocatalyst in breaking down protein and fat through the hydrolysis reaction of coconut oil. So to find out the catalytic activity of bromelain enzyme in pineapple fruit stems, the process of making coconut oil is carried out enzymatic method through variable addition of doses of 20, 30, 40, and 50% of the weight of coconut milk and enzymatic time duration of 6, 12, 18, and 24 hours. Based on the research results, the best variable is the addition of 30% biocatalyst dose and 24 hours of enzymatic process with the highest yield percentage of 67.9% and product characteristics that have met SNI 7381: 2008. This shows that pineapple fruit stems have the potential as a good biocatalyst in making coconut oil as well as providing added value to pineapple fruit stems in an effort to verify agricultural waste.
Organic Linker Functionalization with Chemical Groups: A Theoretical Approach Anyama, Chinyere Ayi; Anyama, Emmanuel Ayi; Ayi, Ayi Anyama
Konversi Vol 14, No 2 (2025): OCTOBER 2025
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v14i2.23799

Abstract

AbstractPhenyl-2-pyridyl ketoxime (herein PPKO) with formula C12H10N2O and its CH3, OH, NH2 and  NO2 modified forms were optimized with Gaussian 09 using B3LYP (Beckes’ 3-parameter exchange with Lee-Yang-Parr correlation energy) functional and 6-311+ G(d,p) basis set. Their structural, spectroscopic and molecular properties were  investigated at same molecular level. The HOMO-LUMO energy was used to calculate the quantum descriptors to gain insight into their  energy gap, reactivity and  stability.  From our result, we observed a narrowing of the energy gap of PPKO (0.184 eV) to 0.180 eV, 0.176 eV, 0.166 eV and 0.149 eV in CH3-PPKO, OH - PPKO, NH2-PPKO and NO2-PPKO respectively. The optical performance was calculated with Time dependent Self Consistent Field (TD-SCF) and Integral equation formalism polarizable continuum model (IEF-PCM). From our result, the absorption wavelength of  PPKO (283 nm) was extended to 284 nm, 307 nm and 356 nm in OH-PPKO, NH2-PPKO and NO2-PPKO respectively. This observed red shift in absorption wavelength is attributed to π-π* transitions. From the simulated FT-IR, the O-H stretch was observed at 3600 cm-1 , 3603 cm-1, 3605 cm-1, 3609 cm-1 and 3585 cm-1 for PPKO, CH3-PPKO, OH-PPKO, NH2-PPKO and NO2-PPKO respectively. The perturbation energy which gives insight into intra molecular and inter molecular interactions between donor and acceptor orbitals was calculated with respect to the second-order Fock matrix perturbation theory.  NO2-PPKO showed the greatest perturbation energy (250.92 k/cal/mol) from transitions between π*C1-N6 and π*C4-C5 (donor and acceptor orbitals respectively).  Key Words:Ligands, Functionalization, MOFs, Energy gap, Reactivity.  
The effect of microwave power, extraction time and solvent ratio of microwave assisted extraction (MAE) method on the yield of pectin from Nephelium lappaceum Daffa Athallah, Talitha Ayu; Kurnianto, Muhammad Alfid; Priyanto, Anugerah Dany; Munarko, Hadi; Putra, Andre Yusuf Tisna; Wicaksono, Luqman Agung
Konversi Vol 14, No 1 (2025): APRIL 2025
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v14i1.22033

Abstract

Pectin is a complex polysaccharide that is widely used in the food, pharmaceutical, and cosmetic industries as a thickening agent, stabilizer, and emulsifier. Extraction methods such as hot acid extraction have limitations in terms of time efficiency and yield. Therefore, the Microwave-Assisted Extraction (MAE) method is a faster and more efficient alternative. Microwave-assisted extraction is a potential method for pectin extraction from rambutan binjai peel. Conventional extraction methods (direct heating) are widely used, but have drawbacks such as long process time, low yield, and the risk of pectin degradation. Environmentally friendly or green extraction processes are now being applied, one of which is microwave-assisted extraction.Based on research results, it is known that microwave pectin extraction has a higher yield and shorter extraction time compared to conventional methods. The best extraction results were obtained at a power of 540 Watts, with an optimal extraction time of 11 minutes and a solvent ratio of 1:20, with the highest yields being 7.53%, 7.11%, and 6.48%, respectively. The objectives of this study were (i) to determine the best microwave power in the extraction process, (ii) to determine the optimal extraction time, and (iii) to determine the best solvent ratio in the extraction process.

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