KOVALEN: Jurnal Riset Kimia最新文献_第8页

Analisis Termodinamika dan Kinetika Nanopartikel Karbon (C-Dot) dari Buah Durian Sebagai Inhibitor Korosi Tembaga

KOVALEN: Jurnal Riset Kimia Pub Date : 2021-12-30 DOI: 10.22487/kovalen.2021.v7.i3.15608

Faradisa Anindita, N. Darmawan, Z. A. Mas’ud

{"title":"Analisis Termodinamika dan Kinetika Nanopartikel Karbon (C-Dot) dari Buah Durian Sebagai Inhibitor Korosi Tembaga","authors":"Faradisa Anindita, N. Darmawan, Z. A. Mas’ud","doi":"10.22487/kovalen.2021.v7.i3.15608","DOIUrl":"https://doi.org/10.22487/kovalen.2021.v7.i3.15608","url":null,"abstract":"Corrosion is a physical interaction between the metal and its environment, which results in changes in the metal's properties due to chemical or electrochemical reactions. The corrosion rate can be reduced by adding a corrosion inhibitor. Uses of nanotechnology for corrosion prevention is one of the first technical because almost made structures rely on the stability of a 1–2 nm thick passive film which provides stability to the underlying material. Herein we report the thermodynamic and kinetic analysis of carbon-dots from Durian as inhibitor copper corrosion. To test the anticorrosive performance and analyze thermodynamic properties in its role as a corrosion inhibitor on copper using potentiodynamic polarization. The thermodynamic-kinetic parameters of corrosion obtained values of H‡ = 60.44 kJmol-1, ΔS‡ = -73.9 kJmol-1, and ΔG‡ = 82.83 kJmol-1, show that the attendance of C-dot as a corrosion inhibitor causes a non-spontaneous reaction rate to be proven by increasing spontaneity (ΔG‡). The value of activation energy samples was higher than the blank, indicates the presence of C-dot effective to reduce the rate of corrosion of the metal.","PeriodicalId":17905,"journal":{"name":"KOVALEN: Jurnal Riset Kimia","volume":"82 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79068914","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

Analisis Metabolit Sekunder dan Aktivitas Ekstrak Etanol Kulit Buah Salak (Salacca zalacca (Gaertn.) Voss) Terhadap Kadar Glukosa dan Ureum Kreatinin Tikus Putih Jantan (Rattus norvegicus) 次级代谢分析和沙拉皮乙醇提取物的活性。抗葡萄糖水平和雄性白老鼠尿素(学名Rattus norvegicus)

KOVALEN: Jurnal Riset Kimia Pub Date : 2021-12-30 DOI: 10.22487/kovalen.2021.v7.i3.15567

T. Handayani, Agustinus Widodo, R. Yanti, Erdy Prasetyo, Zulfaidah, Joni Tandi

{"title":"Analisis Metabolit Sekunder dan Aktivitas Ekstrak Etanol Kulit Buah Salak (Salacca zalacca (Gaertn.) Voss) Terhadap Kadar Glukosa dan Ureum Kreatinin Tikus Putih Jantan (Rattus norvegicus)","authors":"T. Handayani, Agustinus Widodo, R. Yanti, Erdy Prasetyo, Zulfaidah, Joni Tandi","doi":"10.22487/kovalen.2021.v7.i3.15567","DOIUrl":"https://doi.org/10.22487/kovalen.2021.v7.i3.15567","url":null,"abstract":"The snake fruit peel (Salacca zalacca (Gaertn.) Voss) traditionally has several health benefits, one of which is to treat diabetes mellitus. This study aimed to determine the content of secondary metabolites in the ethanolic extract of snake fruit peel and its activity on glucose and urea creatinine levels in male white rats (Rattus norvegicus). Phytochemical screening of extracts was carried out qualitatively and quantitatively using UV-Vis Spectrophotometry. This study is a laboratory experimental study using 30 test animals divided into 6 treatment groups (normal control, negative control, positive control, 70 mg/kg BW, 140 mg/kg BW, and 280 mg/kg BW). The results showed that the ethanol extract of the bark of the salak fruit contained 7.61 %w/w alkaloids, flavonoids 0.041% w/w, tannins 1.18% w/w, and saponins 2% w/w. Ethanol extract of salak fruit peel dose of 140 mg/kg BW affected decreasing blood glucose and urea creatinine levels. The skin of the salak fruit has the potential to be further investigated as an antidiabetic.","PeriodicalId":17905,"journal":{"name":"KOVALEN: Jurnal Riset Kimia","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90045531","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

Kajian Kadar Akrilamida dalam Kopi Arabika dengan Variasi Suhu Penyangraian

KOVALEN: Jurnal Riset Kimia Pub Date : 2021-12-30 DOI: 10.22487/kovalen.2021.v7.i3.15668

Gatut Ari Wardani, Lilis Tuslinah, Eva Saefatuzzahro, Indra

{"title":"Kajian Kadar Akrilamida dalam Kopi Arabika dengan Variasi Suhu Penyangraian","authors":"Gatut Ari Wardani, Lilis Tuslinah, Eva Saefatuzzahro, Indra","doi":"10.22487/kovalen.2021.v7.i3.15668","DOIUrl":"https://doi.org/10.22487/kovalen.2021.v7.i3.15668","url":null,"abstract":"Acrylamide levels in Arabica coffee at various roasting temperatures have been determined. Coffee beans are roasted at 160°C, 180°C, and 210°C for 8 minutes. Analysis was carried out using High-Performance Liquid Chromatography (HPLC) with C-18 reversed-phase, mobile phase using methanol and 0.1% phosphoric acid solution (5:95), flow rate 1 mL/min, UV-Vis detector 198 nm wavelength. Acrylamide levels in Arabica coffee are 160°C of 14.665 ppm, 180°C of 15.973 ppm, and 210°C of 18.501 ppm. Based on the results of the acrylamide content in Arabica coffee, the higher the roasting temperature, the greater the acrylamide content. ANOVA test regarding the normality test sig value of 0.637, 0.463, and 0.637 normally distributed. Based on the homogeneity test, it was found that the variation between groups was the same or homogeneous. The results of the ANOVA test stated that there were differences in the acrylamide levels of Arabica coffee in the roasting temperature difference group and the results of the post hoc Bonferroni test found that the average differences in the roasting temperature of Arabica coffee were significantly different 160°C-180°C and 160°C-210°C.","PeriodicalId":17905,"journal":{"name":"KOVALEN: Jurnal Riset Kimia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81253793","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

Hidrolisis Protein Teripang Hitam (Holothuria edulis) Menggunakan Bromelin Kasar dari Batang Nanas (Ananas comocus L)

KOVALEN: Jurnal Riset Kimia Pub Date : 2021-12-30 DOI: 10.22487/kovalen.2021.v7.i3.15689

Fakhrija Sahraini, A. Razak, Syaiful ' Bahri, Hardi Ys.

引用次数: 0

Limbah Sabut Kelapa Muda (Cocos nucifera L.) sebagai Sumber Pewarna Kain 椰子壳废物作为织物染料的来源

KOVALEN: Jurnal Riset Kimia Pub Date : 2021-12-30 DOI: 10.22487/kovalen.2021.v7.i3.15642

N. Sumarni, Umma Fahriah Soleh, Nurhaeni, Prismawiryanti

引用次数: 0

Skrining Fitokimia dan Uji Aktivitas Antibakteri Fraksi Etil Asetat dan n-Heksana dari Daun Mangga Kasturi (Mangifera casturi Kosterm.) 植物化学和抗菌活性的测试。

KOVALEN: Jurnal Riset Kimia Pub Date : 2021-12-30 DOI: 10.22487/kovalen.2021.v7.i3.15599

Dwi Lestari, Desy Fitriani, Serli Anngraeni

引用次数: 0

Analisis Fitokimia Air Rebusan Daun Mantalalu (Euphorbia hirta L) Asal Kota Palu Provinsi Sulawesi Tengah

KOVALEN: Jurnal Riset Kimia Pub Date : 2021-12-30 DOI: 10.22487/kovalen.2021.v7.i3.15651

Asniati, Muthmainnah

引用次数: 0

The The Effect of Concentration of Citric Acid Solution on Extraction of Pectin from Watermelon Albedo 柠檬酸溶液浓度对西瓜反照率中果胶提取的影响

KOVALEN: Jurnal Riset Kimia Pub Date : 2021-12-30 DOI: 10.22487/kovalen.2021.v7.i3.15609

T. Paramitha, Tika Paramitha

{"title":"The The Effect of Concentration of Citric Acid Solution on Extraction of Pectin from Watermelon Albedo","authors":"T. Paramitha, Tika Paramitha","doi":"10.22487/kovalen.2021.v7.i3.15609","DOIUrl":"https://doi.org/10.22487/kovalen.2021.v7.i3.15609","url":null,"abstract":"Watermelon albedo or the white flesh of watermelon rind contains pectin with high enough content. In this study was conducted the extraction of pectin from watermelon albedo by the liquid-solid extraction method. The citric acid solution was used as a solvent with concentrations varied by 4%, 7%, and 10%. The research steps include the pretreatment of raw material, the extraction, the posttreatment of extraction, and the analysis of pectin. The pretreatment aimed to reduce water content and reduce the size of raw material. The extraction process was the main process in which pectin dissolution occurred in the citric acid solvent. Furthermore, the posttreatment of extraction aimed to obtain pectin solid with the addition of ethanol. The final step was the analysis, including pectin yield, moisture content, methoxyl content, galacturonic acid content, and pectin functional group. Based on research obtained, an increase in the concentration of citric acid increased pectin yield, methoxyl content, and galacturonic acid content. The moisture content of pectin decreased with the increasing concentration of citric acid. Pectin yield, moisture content, methoxyl content, galacturonic acid content resulted from 10% concentration of citric acid solvent are 8.356%, 19.748%, 7.029%, and 69.048%, respectively. Based on FTIR analysis, the functional groups contained in pectin are hydroxyl group, methyl group, carbonyl group, and ether group. This functional groups are main constituents of pectin structure.","PeriodicalId":17905,"journal":{"name":"KOVALEN: Jurnal Riset Kimia","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78130193","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 Waktu Hidrotermal terhadap Karakteristik Zeolite Socony Mobile-5 (ZSM-5) Tanpa Template Menggunakan Reaktor Autoclave

KOVALEN: Jurnal Riset Kimia Pub Date : 2021-12-30 DOI: 10.22487/kovalen.2021.v7.i3.15598

Mukhtar Ghozali, Gamaliel Tanaka, Muhammad Misbahussalam, Tifa Paramitha

引用次数: 0

Pembuatan Konsentrat Protein Ampas Kelapa (Cocos nucifera L.) Bebas Lemak pada Berbagai Konsentrasi NaOH 椰子壳蛋白质的浓缩制造。各种不含脂肪的NaOH浓度

KOVALEN: Jurnal Riset Kimia Pub Date : 2021-12-30 DOI: 10.22487/kovalen.2021.v7.i3.14235

Ulayya Kasio, S. Bahri, Husain Sosidi, Khairuddin., N. Sumarni, Ahmad Ridhay

引用次数: 0