scholarly journals The Extraction THE EXTRACTION OF SANDALWOOD OIL USING THE MICROWAVE HYDRODISTILLATION METHOD WITH VARIATION OF MASS AND MATERIAL TREATMENT

2021 ◽  
Vol 2 (1) ◽  
pp. 1-5
Author(s):  
Istnaeny Mohammad Istnaeny Hudha
Keyword(s):  
Oil Quality ◽  
Acid Number ◽  
High Yield ◽  
Mass Variation ◽  
Calculation Results ◽  
Sandalwood Oil ◽  
Yield Calculation

The extraction of sandalwood oil using the microwave hydrodistillation method can be another alternative in the process of extracting sandalwood to obtain and improve the quality of the sandalwood oil produced. This research aims to determine the appropriate formula from the mass variation of the material and the treatment of sandalwood powder in obtaining high yield and good oil quality. The method of making sandalwood oil used is the Microwave Hydrodistillation method. From the results of this reseacrh, the best yield calculation results in the variation of the mass of 200 grams of material with dry wind treatment. Based on the density test, the result is 0.98 and the acid number is 0.6732.

scholarly journals Uji Antioksidan Belimbing Wuluh dan Ampas Nanas Terhadap Kualitas Minyak Goreng Habis Pakai

2021 ◽  
Vol 4 (1) ◽  
pp. 88
Author(s):  
Siti Mardiyah
Keyword(s):  
Oil Quality ◽  
Acid Number ◽  
Color Intensity ◽  
Antioxidant Power ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Anti Oxidant ◽  
Pineapple Pulp ◽  
Oil Color

Anti-Oxidant Tests of starfruit and pineapple pulp on the quality of Used Cooking Oils   ABSTRACTUsed Cooking Oil is oil produced from frying residue and is carcinogenic because it causes oxidation, hydrolysis, and polymerization to produce toxic peroxides and free fatty acids that are difficult for the body to digest. Measurement of oil quality can be measured through 3 parameters, namely, the peroxide number, the acid number and the oil color. Efforts to control the quality of cooking oil are the addition of natural antioxidants, starch wuluh and pineapple pulp. Starfruit contains flavonoids, terpenoids, phenols and pectins as well as Vitamins C and A which can absorb free radicals in oil. Meanwhile, pineapple pulp contains high levels of vitamin C, flavonoids and polyphenols which can eat free radicals. This Research aims to determine the differences in the antioxidant power of starfruit and pineapple pulp to maintain the quality of used cooking oil. This research is experimental, which will study the antioxidant power of starfruit and pineapple pulp at the acid number, peroxidant and color intensity of used cooking oil. 3 grams of dry starfruit and 0.4 grams of dried pineapple pulp are added to each pad 100 mL of used cooking oil. The application of starfruit and pineapple pulp in used cooking oil had a significant effect on the 3 oil quality parameters, namely the acid number, the peroxide number and the oil color intensity, with a significance value of P <0.05. This is because the antioxidant content and composition of the two ingredients are different. Wuluh starfruit in the addition of 3 grams provides a fairly large antioxidant effect, while pineapple pulp at a concentration of 0.4 grams has shown anti-oxidant power so a higher concentration is needed to produce optimal antioxidant power. Keywords: Antioxidants, Starfruit, Pineapple Dregs

scholarly journals Peningkatan Kualitas Minyak Nilam (Pogostemon Cablin Benth) menggunakan Kombinasi Metode Fermentasi, Delignifikasi dan Destilasi

2017 ◽  
pp. 116-121 ◽  
Author(s):  
Salih Muharam ◽  
Lela Mukmilah Yuningsih ◽  
Iim Sulaeman Rohana
Keyword(s):  
Water Content ◽  
Oil Quality ◽  
High Water ◽  
Poor Quality ◽  
Acid Number ◽  
High Water Content ◽  
Pogostemon Cablin ◽  
Combination Of Methods ◽  
Small Capacity

Penyulingan minyak nilam tradisional dilakukan dalam kapasitas kecil dan menggunakanmetode penyulingan sederhanaberdasarkan pada perbedaan titik didih yang jauh atau salah satu komponen bersifat volatil. Proses ini menghasilkan kualitas minyak nilam kurang baik seperti bilangan asam lebih dari 8, minyak berwarna gelap, patchouli alkohol kurang dari 30%, dan kadarair tinggi.Pada penelitian ini telah dilakukan penyulingan minyak dari tanaman nilammenggunakan kombinasi metode yaitu fermentasi-delignifikasi, destilasi dan pemurnian untuk meningkatkan kualitas minyak nilam. Hasil penelitian ini menunjukan bahwa kombinasi proses fermentasi-delignifikasi-destilasi-adsorpsi menghasilkan kualitas minyak nilam yang lebih baik dengan kualitas bilangan asam, kandungan patchouli alkohol,  kadar air dan bobot jenis berturut-turut adalah 7.48, 35.60%, 0.56%,0.0957. The traditional distillationof patchouli oil conducted in small capacity and using a simple distillation method based on differences of wide a boiling point or one component is volatile. This process results a poor quality of patchouli oils such as the acid numbers is more than 8, dark-colored oils, patchouli alcohols contentis less than 30%, and high water content. In this research has been done oil distillation from patchouli plants using a combination of methods i.e. fermentation-delignification, distillation and purification to improve of patchouli oil quality. The results show that the combination of the fermentation-delignification-distillation-adsorptionis better in quality of patchouli oil with the acid number, patchouli alcohol content, water content and density were 7.48, 35.60%, 0.56%, and 0.0957 respectively.

scholarly journals Uji Kualitas Minyak Biji Adas (Foeniculum vulgare) yang diperoleh dengan Metode Soxhletasi

Jurnal MIPA ◽  
2013 ◽  
Vol 2 (2) ◽  
pp. 124
Author(s):  
Vinny Ch. O. Kojong ◽  
Meiske S. Sangi ◽  
Julius Pontoh
Keyword(s):  
Refractive Index ◽  
Seed Oil ◽  
Oil Quality ◽  
Acid Number ◽  
Average Yield ◽  
Foeniculum Vulgare ◽  
Main Component ◽  
Flavoring Agent ◽  
Fennel Oil

Telah dilakukan penelitian untuk menguji kualitas minyak biji adas (Foeniculum vulgare) yang diperoleh dengan metode soxhletasi. Biji adas dikenal sebagai allround flavoring agent karena memiliki aroma yang khas, sehingga banyak digunakan dalam bidang farmasi maupun industri.  Minyak adas tergolong dalam minyak atsiri dengan komponen utamanya anetol yang memberikan aroma yang harum. Penelitian ini bertujuan untuk menganalisis kualitas minyak biji adas yang dihasilkan dengan menggunakan metode soxhletasi. Biji adas diekstraksi dengan menggunakan metode soxhletasi. Rendemen yang diperoleh diuji kualitasnya berdasarkan standar Food Chemical Codex. Hasil penelitian menunjukkan rendemen rata-rata minyak biji adas adalah 34,95%. Minyak adas hasil soxhletasi yang diuji kualitasnya diperoleh hasil yang baik dengan nilai indeks bias 1,4779, bobot jenis 0,9873, kelarutan dalam alkohol 90% pada perbandingan 1:3 dan jernih pada perbandingan 1:7, dan bilangan asam rata-rata 2,81. Hal ini menunjukkan bahwa kualitas minyak biji adas dengan metode soxhletasi memberikan hasil yang baik.A research aimed to determine fennel (Foeniculum vulgare) seed oil quality obtained by soxhletation had been accomplished. Fennel seed is known as all round flavoring agent for its distinctive odour and it is widely used in pharmaceutical and industrial fields. Fennel oil is an aromatic oil that contains anetol as its main component which gives a fragrant aroma. The objective of this research was to analyze the quality of fennel seed oil produced by using soxhlet. The analysis was based on the description by Food Chemical Codex. The average yield of fennel seed oil was 34.95% with refractive index of 1.47798 and specific gravity of 0.98732. The oil was soluble in alcohol 90% at a ratio of 1:3 and produce a clear miscible liquid at a ratio of 1:7. In additon, it had acid number of 2.809. The results showed that good quality fennel oil could be obtained by soxhletation.

scholarly journals Analysis of bulk oil in Tulungagung district on physical and chemical properties

2019 ◽  
Vol 1 (1) ◽  
pp. 6-12
Author(s):  
Taufik Salis Syaifudin ◽  
Rizqi Asri Fauzi Nugraha ◽  
Indra Lasmana Tarigan
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Oil Quality ◽  
Chemical Properties ◽  
Acid Number ◽  
Physical Parameters ◽  
Bulk Oil ◽  
Comparison Of The Results ◽  
Physical And Chemical

This study aims to analyze the quality of Bulk frying oil in the Tulungagung district. Four samples were a test using physical parameters, organoleptic, density, and viscosity, while the chemical parameters were a test or the value of free fatty acids, acid numbers, and peroxide numbers. Comparison of the results of the analysis with SNI (Indonesian Standard Oil Quality), the four samples have poor chemical properties quality, it could be known by the acid number of samples 0.56, 0.78, 0.78, 1.65 (%) and Free fatty acids number 2.86, 9.98, 4.23, 6.7 (%) are higher than SNI 0.3 and 0.6 (%), even sample D has a poor peroxide number. So that overall, it is shown that the quality of Bulk oil from the samples used is not good enough.

scholarly journals PENINGKATAN KUALITAS MINYAK JELANTA MENGGUNAKAN KARBON AKTIF DAN EKSTRAK PUCUK IDAT (Cratoxylum glaucum)

2018 ◽  
Vol 1 (1) ◽  
pp. 17
Author(s):  
Robby Gus Mahardika ◽  
Sito Enggiwanto ◽  
Ary Samsiar
Keyword(s):  
Fatty Acids ◽  
Activated Carbon ◽  
Free Radicals ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Oil Quality ◽  
Waste Cooking Oil ◽  
Acid Number ◽  
Cooking Oil

Silica Waste cooking oil can be used as a soap or biodiesel. Good soaps or biodiesel should be from oils that have low levels of fatty acids and free radicals. However, waste cooking oil has high free fatty acid and free radical, it is necessary to increase the quality of waste cooking oil. One effort to improve the quality of waste cooking oil can use activated carbon as an adsorbent. Decrease in free radicals in cooking oil can use antioxidants from extract pucuk idat (Cratoxylum glaucum). This study aims to see the effect of extract pucuk idat on the process of improving the quality of waste cooking oil. The process of improvement by adding activated carbon and varying the concentration of ethanol extract pucuk idat. Activated carbon used 10% with variation of extract 0,25%; 0,5% and 0,75%. This process followed by stirring for 15 minutes at 80°C, then soaked for 3 days. Oil quality are identified by the method of determining the levels of free fatty acids and acid numbers. The results of this study indicate that extract pucuk idat in ethanol with 0,75% concentration has the lowest free fatty acid and acid number. Extract pucuk idat can improve the quality of waste cooking oil.

scholarly journals Pengaruh Penambahan Ekstrak Daun Piladang (Solenostemon scutellarioides (L.) Codd) Terhadap Kualitas Minyak Ikan

2018 ◽  
Vol 1 (3) ◽  
pp. 125-127
Author(s):  
Verawati Verawati ◽  
Miftahur Rahmi ◽  
Gina Desriyanti
Keyword(s):  
Statistical Analysis ◽  
Fish Oil ◽  
Leaf Extract ◽  
Storage Time ◽  
Oil Quality ◽  
Acid Number ◽  
Solenostemon Scutellarioides ◽  
Significant Difference ◽  
West Sumatra

Solenostemon scutellarioides (L.) Codd dikenal juga dengan nama Piladang (Sumatera Barat) merupakan tanaman obat tradisional yang memiliki berbagai aktivitas salah satunya antioksidan. Antioksidan dapat digunakan untuk mencegah oksidasi dai lemak tak jenuh yang terdapat dalam inyak/lemak sehingga dapat menjaga kualitas minyak/lemak tetap baik dan tahan lama. Penelitian ini bertujuan untuk menentukan pengaruh penambahan Ekstrak daun piladang terhadap kualitas minyak ikan (oleum iecoris aselli). Kulaitas minyak ikan ditentukan dengan parameter bilangan asam, bilangan iod dan bilangan peroksida menggunakan metode titrasi. Daun kering Piladang diekstraksi dengan cara sokletasi menggunakan pelarut etanol 70%. Ekstrak daun piladang ditambahkan pada minyak ikan dengan konsentrasi 0%, 1%, 3% dan 5% dengan lama waktu penyimpanan 1, 3, 5 dan 7 hari. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun piladang dapat memperbaiki kualitas minyak ikan dengan cara menurunkan bilangan asam, meningkatkan bilangan iod dan menurunkan bilangan peroksida. Berdasarkan analisa statistikANOVA dua arah diikuti uji lanjut Duncanmenunjukkan perbedaan nyata antara nilai parametr kualitas minyak ikan terhadap konsentrasi dan lama waktu simpan Semakin tinggi penambahan konsentrasi ekstrak daun piladang maka semakin baik kualitas minyak ikan.   Solenostemon scutellarioides (L.) Codd also known as Piladang (West Sumatra) is a traditional medicinal plant that has various activities, one of which is antioxidants. Antioxidants can be used to prevent oxidation of unsaturated fatty acid found in oil/fat so can maintain the quality of oil/fat to remain good and durable. This study aimed to determine the effect of adding piladang leaf extract to the quality of fish oil (oleum iecoris aselli). Fish oil quality was determined by acid number parameters, iodine number and peroxide number using the titration method.The dried leaves of Piladang were extracted by soxhletation using 70% ethanol. Piladang leaf extract was added to fish oil with concentrations of 0%, 1%, 3% and 5% with a storage time of 1, 3, 5 and 7 days. The results showed that the addition of piladang leaf extract could improve the quality of fish oil by reducing acid numbers, increasing iodine numbers and decreasing peroxide numbers. The statistical analysis of two-way ANOVA followed by pos hoc Duncan's atest showed a significant difference between the quality of fish oil with the concentration and the length of storage time. The higher the addition of the concentration of piladang leaf extract, the better the quality of fish oil

Quality Improvement of the DNA extracted by boiling method in Gram negative bacteria

2017 ◽  
Vol 6 (04) ◽  
pp. 5347 ◽  
Author(s):  
Omar B. Ahmed* ◽  
Anas S. Dablool
Keyword(s):  
Dna Extraction ◽  
Control Method ◽  
Extraction Procedure ◽  
Cost Effective ◽  
High Yield ◽  
Gram Negative Bacteria ◽  
Bacterial Dna ◽  
Gram Negative ◽  
E Coli

Several methods of Deoxyribonucleic acid (DNA) extraction have been applied to extract bacterial DNA. The amount and the quality of the DNA obtained for each one of those methods are variable. The study aimed to evaluate bacterial DNA extraction using conventional boiling method followed by alcohol precipitation. DNA extraction from Gram negative bacilli was extracted and precipitated using boiling method with further precipitation by ethanol. The extraction procedure performed using the boiling method resulted in high DNA yields for both E. coli and K. pneumoniae bacteria in (199.7 and 285.7μg/ml, respectively) which was close to control method (229.3 and 440.3μg/ml). It was concluded that after alcohol precipitation boiling procedure was easy, cost-effective, and applicable for high-yield quality of DNA in Gram-negative bacteria.

FACTOR OF QUALITY FOR PASSIVE NON-TUNABLE BAND-STOP FILTERS

2019 ◽  
pp. 71-74
Author(s):  
N. I. Unru ◽  
E. I. Ashcherbagin
Keyword(s):  
Quality Criterion ◽  
Physical Structure ◽  
Electrical Characteristics ◽  
Central Frequency ◽  
Analytical Expression ◽  
Notch Band ◽  
Attenuation Level ◽  
Calculation Results ◽  
Design And Manufacture

The notion of a quality criterion for non-tunable band-stop filters is introduced, and on the basis of it a comparison of filters with different designs is performed. The quality criterion takes into account the electrical characteristics of the filter and its dimensions, including the volume, the central frequency of the notch band, the level of total losses in the passbands, the width of the notch band by the level of total losses, the width of the notch band by attenuation level. Thus, it allows you to compare the quality of design and manufacture of passive notch filters of various types. The necessary analytical expression is presented, and for a number of variants of filter execution, the corresponding calculation results are given. The stated materials allow us to estimate and optimize the system of interrelated parameters of filters of an arbitrary physical structure.

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