Purnama Darmadji

Fraksinasi dan Identifikasi Senyawa Volatil Asap Cair Cangkang Sawit

Palm kernel shell is one residue material of oil palm process industry. Total palm kernel shell were sufficient and could be processed into liquid smoke. The liquid smoke has been found to contain compounds functioning as smoky product improvement. This research was to identify volatile compound components existing in the liquid smoke of pabn kernel shell. This research started from liquid smoke production by pirolisa at 400 °C for 90 minutes and fractionation of temperature variation <100°C(F1), 101-125°C(F2), 126-150°C(F3), 151-175°C(F4), and 176-200°C(F5). The results of fractionation were analysed for the following chemical compositions: phenol, carbonyl, acid, and pH. The volatile compound components of liquid smoke was identified using GC-MS. The result of research indicated that F2 had highest content was 82.26%. The content of phenol, carbonyl, and acid of liquid smoke were 3.86%, 12.48%, and 12.41% respectively. The results of fractionation of phenol content low in F1 increased to F5 of 0.73%. The content of carbonyl was lower and the lowest in F5 was 3.61%. The content of acid was higher and the highest in F5 was 63.81% along with pH of liquid smoke (F0) of 3.29 and more acidy in F5 of 2.69. The result of GC-MS indicated that the liquid smoke consisted of at least 14 high components. Some of them were phenol, 2-methoxy 4-methyl phenol, 2-furan carboxaldehyde, 1,2-benzenediol, 2-methyl phenol, 4-ethyl 2-methoxy phenol, 1,2,3-trimethoxy phenol, 3-methoxy 1,2-benzenediol, 3-methyl 1,2-cyclopentanedione, 1,2,3-trimethoxy 5-methyl benzene, dan 2,3-penthanedione

Effect of storage temperature on the stability of microencapsulated essential oil from cinnamon (Cinnamomum burmanii)

Cinnamon is a spice that widely available in Indonesia. The scent of cinnamon bark makes this spice plants are becoming popular as a flavor for cakes and drinks. The major component in its essential oil is cinnamaldehyde. The use of cinnamon is generally in the form of insoluble cinnamon powder or liquid essential oil which sensitive to light, heat, and oxygen, therefore it has to be encapsulated in order to extend its shelf life. The encapsulate composition determines the functional properties of the microcapsules. The combination of Arabic gum and maltodextrin is known giving the better encapsulation efficiency and stability than Arabic gum itself. Therefore, this research aims to discover the appropriate ratio of maltodextrin and Arabic gum as well as to evaluate the microcapsule stability of cinnamon essential oil against storage temperature. The essential oils were processed into microcapsules by a spray drying technique with the loading rate of 5 ml/min and with the inlet temperature of 120 °C. The ...

The potential of palm kernel shell activated carbon as an adsorbent for β-carotene recovery from crude palm oil

The study aimed to obtain of palm kernel shell activated carbon (PKSAC) potentially as an adsorbent for recovery of β-carotene from crude palm oil. Activation of palm kernel shell carbon was done chemically using phosphoric acid at impregnation ratio of 3 (ml/g) for 24 hours and carbonization at 500 °C for 30 min and 60 min called PKSAC30 and PKSAC60 respectively. The results showed that the yield of PKSAC30 and PKSAC60 were 48.82% and 47.67%, the surface area were 1665.823 and 1680.877 m2/g respectively, whereas surface area of decolorized activated charcoal (DAC) as control activated carbon was 1068.391 m2/g. PKSAC30 able to adsorb β-carotene in isopropyl alcohol at the equilibrium as much as 14.32 mg/g, while the DAC as much as 21.58 mg/g. Desorption of β-carotene from DAC using tetrahydrofuran reached 49.99%, while from PKSAC30 reached 28.30%.

Oksidasi Protein Daging Merah dan Putih pada Ikan Tongkol Putih (Thunus Sp) oleh Sistim Katalis Logam CUSO./Ho.

properties of foodstuff including fish muscles, hence protein oxidation will provide significant effect the integrity of the foodstuff (fish muscles). The aims of this study were to examine the effect of metal–catalyzed oxidation concentration CuSO4 / H202 on the formation of carbOnyl protein, loss of protein solubility and protein denaturation in red and white meat of White Tuna (Thunus sp). The result indicated that the formation of carbonyl protein offish protein was influenced by types of meat and metal-catalyzed oxidation concentration CuSO4/H202. 1,02. The higher the concentration Cu504/ H20 ? the higher increased the carbonyl protein product in both white and red meat. Formation of carbonyl protein was also increased with the storage time. However, the increase of carbonyl protein of red meat is higher compare with the white meat. Counter post the existence of hidroxyl radical produced from metal-catalyzed oxidation apparently leads to the modification of secondary and tertiary structure of the protein, in turn affect to the protein solubility and protein denaturation. The percentage of loss of protein solubility in red and white meat were 28.74 – 45.31 % and 23.13 – 34.50 % respectively. While the percentage of the protein denaturation of red and white meat were 38.88 % and 32.00 % respectively.