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Pengaruh Eksitasi Gelombang Iradiasi Ultrasonik Terhadap Kadar Tanin pada Maserasi Biji Pinang Wangi 超声波辐射对槟榔果的单宁酸水平的影响
REACTOR: Journal of Research on Chemistry and Engineering Pub Date : 2021-12-29 DOI: 10.52759/reactor.v2i2.30
R. Rosalina, Ferry Ikhsandy, A. K. Yahya, Hibrah Hibrah
{"title":"Pengaruh Eksitasi Gelombang Iradiasi Ultrasonik Terhadap Kadar Tanin pada Maserasi Biji Pinang Wangi","authors":"R. Rosalina, Ferry Ikhsandy, A. K. Yahya, Hibrah Hibrah","doi":"10.52759/reactor.v2i2.30","DOIUrl":"https://doi.org/10.52759/reactor.v2i2.30","url":null,"abstract":"Nagari Sikucua, Kampung Dalam Subdistrict, Padang Pariaman produces nearly 800 tons of fragrant areca nut every year which is sent to Jambi to meet export needs. Areca nut contains tannins, substances that have many benefits, some of which are anti-inflammatory, corrosion inhibitors, antioxidants. This study aims to obtain tannins in areca nut extract through a kinetic maceration process with pre-treatment with ultrasonic irradiation wave. The dried areca nut was ground and sieved with various sizes of 20, 40 and 70 mesh and then extracted with ethanol as solvent. The concentration of ethanol used consisted of 35%, 50%, 65% and 80%. Ultrasonic irradiation waves were given for the initial 15 minutes of maceration and then continued with kinetic maceration for up to 4 hours in a water bath at 45°C. The extraction results were concentrated in a rotary evaporator and then tested for tannin levels using Follin Denish reagent in the standard series of tannic acid as a comparison with spectrophotometer UV-Vis. The highest yield of tannin content 11.10% was obtained in the 4-hour maceration process with pre-treatment ultrasonic irradiation at concentration of 80% ethanol with a size of 40 mesh.","PeriodicalId":174114,"journal":{"name":"REACTOR: Journal of Research on Chemistry and Engineering","volume":"108 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124120831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Kajian Mutu Kimia Bubuk Kopi Espresso Aceh Berdasarkan Rasio Pencampuran Varietas Kopi Arabika dan Robusta dan Teknik Penyangraian
REACTOR: Journal of Research on Chemistry and Engineering Pub Date : 2021-12-29 DOI: 10.52759/reactor.v2i2.31
Dian Hasni, Murna Muzaifa, Dedy Rahmad, Maulana Insan
{"title":"Kajian Mutu Kimia Bubuk Kopi Espresso Aceh Berdasarkan Rasio Pencampuran Varietas Kopi Arabika dan Robusta dan Teknik Penyangraian","authors":"Dian Hasni, Murna Muzaifa, Dedy Rahmad, Maulana Insan","doi":"10.52759/reactor.v2i2.31","DOIUrl":"https://doi.org/10.52759/reactor.v2i2.31","url":null,"abstract":"Generally there are two coffee varietes cultivated in Indonesia, known as Arabica and Robusta coffee. Arabica distinctively known for its distinctive quality but limited quantity compared to robusta which is commonly use for commercial coffee production due to its robust productivity. Nowadays, global market demand encourages a huge variety of coffee product, based on coffee such as espresso. The quality of espresso is influence by many factors such as roasting technique and ratio blending of coffee ground. This study aims to determine the influence of blending ratio and roasting techniqus to the chemical compounds of coffee ground and its espresso brewed. This research used Factorial Random Design, consists of 2 factors. First factor is ratio of blending Arabica and Robusta with three levels ratio; B1=70:30; B2=80:20; and B3=90:10). The second factor is roasting technique, consisting of 2 levels of conventional roasting(P1) and torrefacto (P2). Each treatment was repeated 3 replications to obtain 18 units of experiment. Measured parameters are pH of brewed espresso and moisture (%), ash (%), protein (%), lipid (%) and caffeine (%) contents of coffee ground. The results showed that the blending ratio was highly significant (P≤0,01) to the moisture and protein contents of coffee grounds and pH of resulted espresso. The best treatment was obtained from combination of B1P1 treatment (combination blending ratio (70%:30%) and conventional roasting) with 2.00% moisture content, 4.83% ash, 13.04% protein, 10.41% fat, 81.17% carbohydrate and caffeine 1.49%.","PeriodicalId":174114,"journal":{"name":"REACTOR: Journal of Research on Chemistry and Engineering","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122949010","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Pengaruh Penambahan Stabilizer Carboxyl Metyl Celulosa dan Tepung Agar terhadap Karakteristik Fisiko Kimia Velva Sirsak 对乙酰乙基甲基甲基和面粉的影响，以克服丝绒的化学危险性
REACTOR: Journal of Research on Chemistry and Engineering Pub Date : 2021-06-30 DOI: 10.52759/REACTOR.V2I1.21
Gustiarini Rika Putri, Selfa Dewati Samah
{"title":"Pengaruh Penambahan Stabilizer Carboxyl Metyl Celulosa dan Tepung Agar terhadap Karakteristik Fisiko Kimia Velva Sirsak","authors":"Gustiarini Rika Putri, Selfa Dewati Samah","doi":"10.52759/REACTOR.V2I1.21","DOIUrl":"https://doi.org/10.52759/REACTOR.V2I1.21","url":null,"abstract":"Fruits are perishable agro materials, so further processing is necessary after the fruit is harvest. Soursop is a fruit dessert with characteristics like ice cream. The purpose of this study was determined the appropriate compotition and agar powder in the manufacture of soursop velva so that a product with physical characteristics such as ice cream. The physical characteristics of soursop velva are total solid, water content, pH, vitamin C, fiber, total acid, melting speed and overrun.  The soursop velva research method with six treatments, A (0,4 % CMC added), B (0,5% CMC added), C (0,6% CMC added), D (0,4% agar powder added), E (0,5% agar powder added), F (0,6% agar powder added). Observation were made on the physico-chemical characteristics of soursop velva. The result shows that soursop Velva added with 0,6% agar powder content 24,79% total solid, 75,24% water content, pH 4,30 and 33, 84 mg/100 g material of vitamin C, 2,2% fiber, 2,2% total acid, with 19,69 minutes melting speed and 134,67% overrun.","PeriodicalId":174114,"journal":{"name":"REACTOR: Journal of Research on Chemistry and Engineering","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128690609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Pengaruh Penambahan Gliserin dan Polivinil Alkohol Terhadap Karakteristik Biofoam dari Kulit Singkong dan Daun Angsana 甘油和聚乙烯基对木薯皮和角叶的生物泡沫特性的影响
REACTOR: Journal of Research on Chemistry and Engineering Pub Date : 2021-06-30 DOI: 10.52759/REACTOR.V2I1.19
M. Putri, Dwi Kemala Putri, Alvernia Putri
{"title":"Pengaruh Penambahan Gliserin dan Polivinil Alkohol Terhadap Karakteristik Biofoam dari Kulit Singkong dan Daun Angsana","authors":"M. Putri, Dwi Kemala Putri, Alvernia Putri","doi":"10.52759/REACTOR.V2I1.19","DOIUrl":"https://doi.org/10.52759/REACTOR.V2I1.19","url":null,"abstract":"Styrofoam is a petroleum-based and synthetic polymer that is only used once. To reduce waste and environmental damage as well as health problems, this study aims to make biofoam from cassava peel and angsana leaves using a combination of extrusion and baking methods. In this study, glycerin and polyvinyl alcohol were also added with volume variations, 10: 30 (sample 1), 20 : 20 (sample 2), and 30: 10 (sample 3) mL to improve the physical properties of biofoam. The physical characteristics observed were color, water content using the gravimetric method, and water absorption capacity of ABNT NBR NM ISO 535. Sample 1 and sample 2 were lighter in color than sample 3. The lowest water content value was found in sample 2, while sample 2 was has the ability to absorb less water is sample 3.","PeriodicalId":174114,"journal":{"name":"REACTOR: Journal of Research on Chemistry and Engineering","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122721168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Penentuan Acid Value pada Fatty Acid dengan Metode Titrasi Alkalimetri dan Kromatografi Gas
REACTOR: Journal of Research on Chemistry and Engineering Pub Date : 2021-06-29 DOI: 10.52759/REACTOR.V2I1.16
S. Syafrinal, Renastio Renastio
{"title":"Penentuan Acid Value pada Fatty Acid dengan Metode Titrasi Alkalimetri dan Kromatografi Gas","authors":"S. Syafrinal, Renastio Renastio","doi":"10.52759/REACTOR.V2I1.16","DOIUrl":"https://doi.org/10.52759/REACTOR.V2I1.16","url":null,"abstract":"PT X processes crude palm kernel oil (CPKO) into products such as glycerin, fatty acid, and fatty alcohol. The purpose of this study was to determine the acid value of fatty acid using alkalimetry titration methods and gas chromatography and compare the values obtained with the PT X standard. The results showed that the AV 105 E21 and 105 E22 were following the PT X standard, with ranges respectively 355-365 mg KOH/gr and 268-275 mg KOH /gr. This indicates that the fatty acid samples produced can be sold to consumers.","PeriodicalId":174114,"journal":{"name":"REACTOR: Journal of Research on Chemistry and Engineering","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121456641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Penentuan Kadar Senyawa Aktif Cyanocobalamine Menggunakan Metode Spektrofotometri UV-VIS 用UV-VIS光谱仪测定活性化合物的浓度
REACTOR: Journal of Research on Chemistry and Engineering Pub Date : 2020-12-31 DOI: 10.52759/REACTOR.V1I2.11
Risma Sari, Aisyah Salma Billa
{"title":"Penentuan Kadar Senyawa Aktif Cyanocobalamine Menggunakan Metode Spektrofotometri UV-VIS","authors":"Risma Sari, Aisyah Salma Billa","doi":"10.52759/REACTOR.V1I2.11","DOIUrl":"https://doi.org/10.52759/REACTOR.V1I2.11","url":null,"abstract":"Cyanocobalmine is vitamin B12 which is widely used to treat or prevent deficiency (deficiency of vitamins) in various types of preparations. Cyanocobalmine in the 5th edition of Indonesian Pharmacopoeia literature can determine by UV-Vis Spectrophotometric method with water solvent. The purpose of this testing was to determine whether the levels of the active compound Cyanocobalamine from the 3 test parameters. In the description test where the sample tested is the same as the Cyanocobalamine specification, namely, crystal powder is dark red. Hot plate was used to determine drying shrinkage. Shrink drying was 2.25% - 2.75% from the ≤ 12% requirement. The determination of the levels of the active compound of Cyanocobalamine fulfills the requirements, namely 96% - 102.0%. The results of the assay showed that the average level of Cyanocobalamine from 4 samples was 96.02%, which met the standards set by the Pharmacopeia. Indonesia Edition V as a requirement for determining the levels of the active compound Cyanocobalamine.","PeriodicalId":174114,"journal":{"name":"REACTOR: Journal of Research on Chemistry and Engineering","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124619600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Kemasan Flexible dan Standing Pouch Ditinjau dari Cemaran Mikroba
REACTOR: Journal of Research on Chemistry and Engineering Pub Date : 2020-12-31 DOI: 10.52759/REACTOR.V1I2.6
I. Bahar, N. Hendri, Alda Novita
{"title":"Kemasan Flexible dan Standing Pouch Ditinjau dari Cemaran Mikroba","authors":"I. Bahar, N. Hendri, Alda Novita","doi":"10.52759/REACTOR.V1I2.6","DOIUrl":"https://doi.org/10.52759/REACTOR.V1I2.6","url":null,"abstract":"Industry Packaging produced the product than package used directly as food or material packaging to protect and secure the products. Therefore, it is necessary to review the presence of microbes that can contaminate the packaging, which can damage food or materials when using the packaging. The presence of contaminating microbes such as mold, Coliform yeast, Coliform and E. coli can come from new packaged products. Thus, the sample packaging is tested using the Colony counting method or Plate counting. by doing a swab on the test sample then dissolved and grown on the media. The medium is in the form of a petri film spreader in accordance with the microbes to be tested and then observed and the growth count is calculated. The microbes observed were Coliform, mold, and yeast as well as E. coli on flexible packaging and Coliform on standing pouch. After conducting the research, there was’n the type of microbe tested or zero and in accordance with the packaging industry company standards.","PeriodicalId":174114,"journal":{"name":"REACTOR: Journal of Research on Chemistry and Engineering","volume":"101 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132238750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Analisis Kandungan Logam Berat Cu dan Zn dalam Air Limbah Industri 分析工业废水中的铜和锌的重金属含量
REACTOR: Journal of Research on Chemistry and Engineering Pub Date : 2020-12-30 DOI: 10.52759/REACTOR.V1I2.8
Merry Asria, Fadila Alhamid
{"title":"Analisis Kandungan Logam Berat Cu dan Zn dalam Air Limbah Industri","authors":"Merry Asria, Fadila Alhamid","doi":"10.52759/REACTOR.V1I2.8","DOIUrl":"https://doi.org/10.52759/REACTOR.V1I2.8","url":null,"abstract":"Industrial wastewater is water from the processing of an industrial process. This type of water is classified as having poor quality because of the contaminants it contains. The contaminants contained in industrial water vary depending on the related processes that produced the water. This study aims to determine the concentrations of heavy metals Cu and Zn in industrial wastewater at three locations in Batam City. Wastewater testing was carried out using the ICP-AES. The results obtained indicate that the levels of Cu and Zn in the industrial wastewater samples at the three locations are still below the maximum concentration limit permitted by the Environmental Quality Standards and are in accordance with the Regulation of the Minister of Environment of the Republic of Indonesia No. 5 of 2014 Annex 47 About Wastewater Quality Standards.","PeriodicalId":174114,"journal":{"name":"REACTOR: Journal of Research on Chemistry and Engineering","volume":"465 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125826912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Pengembangan Produk Bakso yang Berbahan Baku Tanaman Berantioksidan 野生植物产品肉丸的开发
REACTOR: Journal of Research on Chemistry and Engineering Pub Date : 2020-09-30 DOI: 10.52759/REACTOR.V1I1.5
Wellyalina Wellyalina, Daimon Syukri
{"title":"Pengembangan Produk Bakso yang Berbahan Baku Tanaman Berantioksidan","authors":"Wellyalina Wellyalina, Daimon Syukri","doi":"10.52759/REACTOR.V1I1.5","DOIUrl":"https://doi.org/10.52759/REACTOR.V1I1.5","url":null,"abstract":"The development of functional food is increasing. Meatball is one of popular food product that can be developed to become more functional by adding antioxidant. Meatballs are processed products from small round meat. The aim of this study was to obtain the best formula for meat ball production with high antioxidant and also have good organoleptic characteristics. The addition of Moringa leaves, celery,cup leaves panax, and lime leaves to the original formula of meat ball production were used as the treatments in this study. The results indicated that the addition of cup leaves panax could produce the functional meat ball with the highest antioxidant and best organoleptic characteristics among all treatments.","PeriodicalId":174114,"journal":{"name":"REACTOR: Journal of Research on Chemistry and Engineering","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127738869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Sintesis Precipitate Calsium Carbonat Sebagai Filler Pada Plastik Ramah Lingkungan
REACTOR: Journal of Research on Chemistry and Engineering Pub Date : 2020-06-30 DOI: 10.52759/reactor.v1i1.4
Sri Elfina, N. Jamarun, Syukri Arief, Akmal Djamaan
{"title":"Sintesis Precipitate Calsium Carbonat Sebagai Filler Pada Plastik Ramah Lingkungan","authors":"Sri Elfina, N. Jamarun, Syukri Arief, Akmal Djamaan","doi":"10.52759/reactor.v1i1.4","DOIUrl":"https://doi.org/10.52759/reactor.v1i1.4","url":null,"abstract":"Batu kapur merupakan bahan tambang yang ketersediaannya sangat melimpah di Indonesia terutama daerah Sumatera Barat. Batu kapur disintesis untuk pembuatan filler Precipitate Calcium Carbonat. Hasil penelitian yang telah dilakukan terhadap filler Precipitate Calcium Carbonat dari batu kapur berdasarkan hasil analisis X-RD, FTIR dan SEM-EDX, dapat disimpulkan bahwa senyawa hasil sintesis dari CaO batu kapur adalah Precipitate Calcium Carbonat dengan jenis kristal aragonit dan kalsit. Sementara uji BET menunjukan luas permukaan spesifik filler Precipitate Calcium Carbonat dengan nilai 7,315 m2/g. Permukaan Plastik ramah lingkungan dengan penambahan filler Precipitate Calcium Carbonat dikarakterisasi menggunakan AFM didapatkan nilai Rq 0,43 µm.","PeriodicalId":174114,"journal":{"name":"REACTOR: Journal of Research on Chemistry and Engineering","volume":"93 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128084800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
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