Nurakhirawati Nurakhirawati
Tadulako University

Published : 13 Documents
Articles

Found 13 Documents
Search

PENGARUH SUHU KALSINASI TERHADAP KOMPOSISI KIMIA ABU KULIT DURIAN DAN PROSPEK PEMANFAATANNYA SEBAGAI KATALIS DALAM REAKSI METANOLISIS MINYAK KELAPA SAWIT Nurhaeni, Nurhaeni; Nurakhirawati, Nurakhirawati; Tri Rahayu Tiaradewi, Tri Rahayu Tiaradewi
Natural Science: Journal of Science and Technology Vol 5, No 1 (2016): Volume 5 Number 1 (March 2016)
Publisher : Univ. Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (464.425 KB)

Abstract

Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh suhu kalsinasi terhadap komposisi kimia abu kulit durian dan prospek pemanfaatan abu kulit durian sebagai katalis dalam reaksi metanolisis minyak kelapa sawit. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL), dengan variasi suhu kalsinasi yaitu 600oC, 700oC, 800oC, 900oC dan 1000oC. Abu kulit durian hasil kalsinasi kemudian digunakan pada reaksi metanolisis pada suhu 50-70oC selama 3 jam, dengan perbandingan molar minyak dan metanol yaitu 1:6. Hasil penelitian menunjukkan bahwa suhu kalsinasi sangat mempengaruhi komposisi kimia dari abu kulit durian. Peningkatan senyawa-senyawa fase kristal terjadi seiring meningkatnya suhu kalsinasi sampai 800oC. Namun, ketika suhu kalsinasi lebih dari 800oC senyawa-senyawa fase kristal menurun. Abu kulit durian dapat dimanfaatkan sebagai katalis dalam reaksi metanolisis minyak kelapa sawit karena dapat menghasilkan metil ester asam lemak.
KAJIAN UMUR SIMPAN EKSTRAK ANTOSIANIN UBI JALAR UNGU (IPOMEA BATATAS L. VAR. AYAMURASAKI) TERCAMPUR MALTODEKSTRIN DALAM KEMASAN KAPSUL Tahandugang, Ulfia Ismail; Mappiratu, Mappiratu; Nurakhirawati, Nurakhirawati
Natural Science: Journal of Science and Technology Vol 4, No 2 (2015): Volume 4 Number 2 (August 2015)
Publisher : Univ. Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian bertujuan untuk menentukan masa simpan antosianin ubi jalar ungu (Ipomea batatas L. var ayamurazaki) tercampur maltodekstrin dalam kemasan kapsul pada berbagai suhu. Pencapaian tujuan dilakukan melalui  ekstraksi antosianin dari tepung ubi jalar ungu menggunakan pelarut etanol 96%, dilanjutkan dengan pencampuran ekstrak dengan maltodekstrin  perbandingan 1 : 1 (v/b), pengeringan dan pengemasan campuran antosianin-maltodekstrin dalam kemasan kapsul dan penyimpanan pada suhu 50 dan 60oC. Pengamatan terhadap kandungan antosianin tercampur maltodekstrin dilakukan setiap 24 jam selama 240 jam menggunakan metode spektrofotometri. Data yang diperoleh digunakan untuk menentukan orde reaksi, masa simpan pada suhu 50 oC dan 60 oC. Data masa simpan pada kedua suhu digunakan untuk menentukan nilai Q10 dan masa simpan pada berbagai suhu. Hasil yang diperoleh menunjukkan perubahan antosianin tercampur maltodekstrin dalam kemasan kapsul mengikuti reaksi orde satu. Masa simpan pada suhu 50 dan 60oC masing-masing 74 dan 22 hari, nilai Q10 adalah 3,28 dan masa simpan pada suhu 15, 20, 25, 30, 35, 40 dan 45oC berturut-turut 4.747, 2.621, 1.447, 799, 441, 243 dan 134 hari.
KAJIAN WAKTU SIMPAN KAROTEN KAPANG ONCOM MERAH (NEUROSPORA SP) YANG DIPRODUKSI PADA MEDIA TONGKOL JAGUNG Kenyamu, Mardalena; Mappiratu, Mappiratu; Nurakhirawati, Nurakhirawati
Natural Science: Journal of Science and Technology Vol 3, No 2 (2014): Volume 3 Number 2 (August 2014)
Publisher : Univ. Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.098 KB)

Abstract

The investigation about study of the shelf lifeof red oncom mold carotene (Neurosporasp) from corn cob media has been done. This study aimed to determine the shelf life of red oncom mold carotene in capsules packaging at various storage temperatures. It was done by applying two phases of research i.e the production red oncommold and the determination of shelf life at the temperature of 50?C and 60?C. Carotene levels were determined using spectrophotometric method. The resultshowedthat carotene shelf life at a temperature of 50?C and 60?C were 44.31 and 34.05 daysrespectively. The Changed of carotene quality in capsule packaging followedthe zero-order kinetics. The calculation result shoewd Q10 value was 1.3 and the shelf life at variouse temperatures was determined based on the value of Q10. Storage at room temperature caused the shelf life for74.80 days.
AKTIVITAS EKSTRAK ENZIM AMILASE KECAMBAH BIJI JAGUNG KETAN (ZEA MAYS CERATINA L.) PADA BERBAGAI KONSENTRASI ENZIM DAN WAKTU REAKSI Hanapi, Nur Afni I.; Nurhaeni, Nurhaeni; Nurakhirawati, Nurakhirawati
Natural Science: Journal of Science and Technology Vol 4, No 2 (2015): Volume 4 Number 2 (August 2015)
Publisher : Univ. Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Telah dilakukan penelitian aktivitas ekstrak enzim amilase kecambah biji jagung ketan pada berbagai konsentrasi enzim dan waktu reaksi dengan menggunakan pati ubi kayu. Penelitian ini dilakukan sebanyak dua kali ulangan dengan menggunakan rancangan acak lengkap (RAL) dengan 6 variasi konsentrasi enzim (0,25%, 0,50%, 0,75%, 1,00%, 1,25%, 1,50%) dan waktu hidrolisis (0,5; 1; 1,5; 2; 2,5; 3 jam). Kadar glukosa yang dihasilkan dianalisis menggunakan metode DNS (Dinitrosalisilat). Hasil penelitian menunjukkan bahwa konsentrasi enzim tertinggi diperoleh pada konsentrasi enzim 1,25% dengan kadar glukosa yang dihasilkan sebesar 2.350 ppm dan waktu hidrolisis terbaik diperoleh pada waktu 3 jam dengan kadar glukosa yang dihasilkan sebesar 3.112,5 ppm
KAJIAN PENGGUNAAN ARANG AKTIF TONGKOL JAGUNG SEBAGAI ADSORBEN LOGAM PB DENGAN BEBERAPA AKTIVATOR ASAM Alfiany, Herlin; Bahri, Syaiful; Nurakhirawati, Nurakhirawati
Natural Science: Journal of Science and Technology Vol 2, No 3 (2013): Volume 2 Number 3 (December 2013)
Publisher : Univ. Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.773 KB)

Abstract

Research on the activated charcoal, by some acid activators, as an Pb adsorbent has been done. Corncobs as agricultural waste having a huge potential as a material in activated charcoal. It because of easily to be obtained, but also it is containing high levels of elemental carbon (43.42 %) and hydrogen (6.32 %) which calorific value ranging between 14.7 - 18.9 MJ/kg. This study aimed to determine the effect of acid activation on waste corncobs and the levle of lead (II) absorption. Corncob charcoal were activated by soaked for 24 hours in nitric acid and hydrochloric acid. The results showed that the absorption of iodine on activated charcoal by hydrochloric acid (HCl) was 773.85 mg/g , by sulfuric acid (H2SO4) was 665.76 mg/g and by nitric acid (HNO3) was 637.82 mg/g. Charcoal of 14 g had the best absorption (0.508 ppm) compare to other treatments. The best absorption capacity (23.80 % ) was found in 12 grams of charcoal.
KANDUNGAN KALSIUM (CA) DAN PROTEIN PADA SARI JAGUNG MANIS (ZEA MAYS SACCAHARATA) DARI BERBAGAI PENAMBAHAN KULIT PISANG (MUSA ACUMINATA BALBISIANA COLLA) Rahayu, Ummi; Nurhaeni, Nurhaeni; Nurakhirawati, Nurakhirawati
Natural Science: Journal of Science and Technology Vol 4, No 2 (2015): Volume 4 Number 2 (August 2015)
Publisher : Univ. Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Penelitian ?Kandungan Kalsium (Ca) dan Protein Pada Sari Jagung Manis (Zea mays saccharata) dari Berbagai Penambahan Kulit Pisang (Musa acuminata balbisiana Colla)? bertujuan untuk mengetahui rasio jagung manis dengan kulit pisang sehingga menghasilkan formulasi sari jagung manis terbaik, dan tingkat kesukaan masyarakat terhadap sari jagung manis yang terbaik. Rancangan penelitian yang diterapkan terhadap kandungan kalsium dan protein menggunakan rancangan acak lengkap (RAL) dengan tiga taraf perlakuan rasio jagung manis dan kulit pisang. Terdapat dua kali pengulangan untuk masing-masing taraf sehingga didapatkan 6 unit percobaan. Hasil yang diperoleh kandungan kalsium tertinggi 45,440 mg pada rasio 3:1. Pada kandungan protein terbaik diperoleh 1,23% pada rasio 3:1. Hasil uji organoleptik pada parameter rasa, warna yang agak disukai yaitu pada rasio 3:1, dan pada aroma yang agak tidak disukai yaitu pada rasio 3:1.
KAJIAN RETENSI KAROTEN KAPANG ONCOM MERAH DARI TONGKOL JAGUNG SELAMA PENGOLAHAN DAN PENYIMPANAN MIE INSTAN FUNGSIONAL Nurakhirawati, Nurakhirawati; Aneke, Harianthy; Bahri, Syaiful
KOVALEN: Jurnal Riset Kimia Vol. 2 No. 2 (2016)
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (535.163 KB)

Abstract

Has done research on carotenoids retention oncom red on the processing and storage of instant noodles functional.This study aims was to determine the level of damage carotene in the instant noodle processing and to determine the carotene retention during storage of instant noodles as well as to determine the shelf life of instant noodles at a temperature 50ºC  and 60ºC. Estimation of shelf life or expiration period using the model of reaction kinetics the treatment phase of the study include red oncom mold production, processing instant noodles and storage of instant noodles on the temperature. Analysis carotene on instant noodlesdone every 0 days to 6 days using UV-Vis spectrophotometry method in wavelength. The data obtained is used to determine the shelf life of instant noodles. The results obtained showed live carotene demage during  the processing of instant noodles is to 20g = 1,867%. For temperature 60oC for 20g = 10,208%, and determining Q10 is 2,90 and the expiration of a functional instant noodles is 122 days.Keywords : Carotene, Mie Functional, Retention carotene, Shelf life, Reaction Kinetics Model
PENGARUH VARIASI JENIS ASAM TERHADAP RENDEMEN GELATIN DARI TULANG IKAN CAKALANG (Katsuwonus pelamis) Ridhay, Ahmad; Musafira, Musafira; Nurhaeni, Nurhaeni; Nurakhirawati, Nurakhirawati; Khasanah, Nurul Bima
KOVALEN: Jurnal Riset Kimia Vol. 2 No. 2 (2016)
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (468.795 KB)

Abstract

The research about ?The Effect of Variation of the Type of Acid on Gelatine Yield from Cakalang Fish Bone (Katsuwonus pelamis)?. The aim of this research was to determine the higher gelatine rendament using various of type of acid. This research used Completely Randomized Design (CRD), each treatment was done in duplo.The acid variation in this research were Chloride, Sulphate, Phosphoric, Acetic, Oxalate and Citrate acid respectively. The result showed that the highest rendament was 14,658% at 5% of phosphoric acid. The analysis of the treatment has fulfilled the standard. Keywords : Gelatine, Cakalang fish bone, Isolate, Yield
RETENSI FENOLAT BUBUR INSTAN FUNGSIONAL SELAMA PENYIMPANAN PADA SUHU RUANG Nurakhirawati, Nurakhirawati; Nurhaeni, Nurhaeni; Irpan, Irpan
KOVALEN: Jurnal Riset Kimia Vol. 2 No. 2 (2016)
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (539.598 KB)

Abstract

Fenolat retention of porridge instant functional for storage at room temperature. Has been done this study aims to determine the retention of instant porridge phenolics during storage as well as to determine the shelf life of instant porridge at room temperature. Estimation of shelf life or expiration period using the model of reaction kinetics. The treatment phase of the study include purple sweet potato flour manufacture, processing, instant porridge, instant porridge and storage at room temperature. Analysis of phenolics in instant porridge be done every 7 days for 56 days using UV-Vis spectrophotometry at a wavelength of 765 nm. The data obtained is used to determine the shelf life of instant porridge. The results obtained show the retention levels of phenolics on day 0 was 100% and at day 56 was 27.911% and the expiration of a functional instant porridge is 55 daysKeywords: Phenols, functional porridge, Fenolat Retention, Shelf Life, reaction kinetics model
PEMANFAATAN GETAH BIDURI DALAM PRODUKSI ALBUMIN IKAN GABUS (Ophiocephalus striatus) Mustrini, Ita; Mappiratu, Mappiratu; Nurakhirawati, Nurakhirawati
KOVALEN: Jurnal Riset Kimia Vol. 2 No. 3 (2016)
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (485.351 KB)

Abstract

The Research about utilization of sap Biduri in the production of albumin fish cork (Ophiocephalus striatus). Has been done This research  purposes to determine the ratio of sap Biduri to extract cork fish that produce the protein albumin with the highest yield and optimum heating time which produces the highest yield of the protein albumin. The study used a completely randomized design (CRD), which consists of the influence of the ratio of sap Biduri to extract protein and the effect of heating time Biduri to extract latex mixture. Each treatment is done twice to obtain 22 units of the experiment. The highest protein yield was obtained at a ratio of sap Biduri 3,0 : 30 and the heating time of 60 minutes at 53,43 %. The purity of the highest degree obtained at the optimum 50 minutes warm up period of 35.50 %.Keywords : Fish Cork, Biduri Protease enzyme, Protein yield of albumin, Albumin purity degree