Pemurnian Asap Cair Hasil Torefaksi Cangkang Sawit dengan Cara Destilasi dan Filtrasi dengan Arang Aktif

The liquid smoke produced from the torrefaction process of oil palm shells has the potential to be used as an antiseptic base for hand sanitizer and disinfectant products. It is due to its high phenol and acetic acid content. Apart from phenol and acetic acid, there are many other compounds that must be separated in the hope of obtaining liquid smoke with the main components of acetic acid and phenol, which function as antibacterial agents. This research begins with the production of liquid smoke through a torrefaction process. The liquid smoke obtained is distilled at 150 oC and followed by adsorption with activated charcoal for the purification process. The pH value and acetic acid content in the purified liquid smoke were determined and analyzed using GC-MS to determine the chemical compounds. The pH value has decreased after the refining process by distillation, and activated charcoal is inversely proportional to the increase in acetic acid levels after purification. Based on GC-MS analysis results, it can be seen that the levels of acetic acid, phenol, propanoic acid, and 2-propanone increased after distillation. The loss of 1,2-Benzenediol and 2-Furancarboxaldechde compounds shows that distillation of liquid smoke at 150oC is effective for separating the heavy fraction of liquid smoke. Furthermore, the distilled liquid smoke is filtered using activated charcoal. The GC-MS analysis results showed that the filtration results with activated charcoal could increase acetic acid and propanoic acid levels in liquid smoke.

UJI AKTIVITAS ASAP CAIR CANGKANG BUAH KARET (Hevea brassiliensis) DAN APLIKASINYA DALAM PENGHAMBATAN KETENGIKAN DAGING SAPI

This research was aimed to know the degree of Fenol compound, total acid and the activity of liquid smoke of Rubber (Hevea brassiliensis) Seed Shell also the application in obstructing the rancidity of beef. The Fenol compound was determined by using Reagen Follon-Ciocalteu. The total acid was determined by using the method of titrated acids.The ability as the antioxidant was tested by DPPH method and the ability of obstructing the rancidity of beef was done by measuring the alteration of TBA value in beef as long as saved. The result was shown the fenol compound in liquid smoke of Rubber Seed Shell as much as 0,84 % and the acetic acid content was 4.725%. The antioxidant test was produced IC50 value as much as 101.27 ppm. According to the IC50 value which got from the test that the liquid smoke of Rubber Seed Shell were included in moderate category. The increment of the liquid smoke of Rubber Seed Shell were able to suppress the rancidity of beef during the storage time. It was marked by the decreasing of TBA value in beef as given in treatment A1 (liquid smoke 4% ) and A2 liquid smoke 6%. The treatment without the liquid smoke (A0) increased the TBA value from 0.05 mgMDA/Kg on day (0) to 0.615 mgMDA/Kg on day 6. The treatment of concentration liquid smoke 4% (A1) increased from 0.039 mgMDA/Kg on day (0) to 0.395 mgMDA/Kg on day 6. The treatment of concentration liquid smoke 6% (A2) increased from 0.031 mgMDA/Kg on day 0 to 0.209 mgMDA/Kg on day 6.

Effect of Co-Inoculation with Saccharomyces cerevisiae and Lactic Acid Bacteria on the Content of Propan-2-ol, Acetaldehyde and Weak Acids in Fermented Distillery Mashes

The qualitative and quantitative composition of volatile compounds in fermented distillery mash determines the quality of the obtained distillate of agricultural origin (i.e., raw spirit) and the effectiveness of further purification steps. Propan-2-ol (syn. isopropyl alcohol), due to its low boiling point, is difficult to remove by rectification. Therefore, its synthesis needs to be limited during fermentation by Saccharomyces cerevisiae yeast, while at the same time controlling the levels of acetaldehyde and acetic acid, which are likewise known to determine the quality of raw spirit. Lactic acid bacteria (LAB) are a common but undesirable contaminant in distillery mashes. They are responsible for the production of undesirable compounds, which can affect synthesis of propan-2-ol. Some bacteria strains are able to synthesize isopropyl alcohol. This study therefore set out to investigate whether LAB with S. cerevisiae yeast are responsible for conversion of acetone to propan-2-ol, as well as the effects of the amount of LAB inoculum and fermentation parameters (pH and temperature) on the content of isopropyl alcohol, acetaldehyde, lactic acid and acetic acid in fermented mashes. The results of NMR and comprehensive two-dimensional gas chromatography coupled with time of flight mass spectrometry (GC × GC-TOF MS) analysis confirmed the ability of the yeast and LAB strains to metabolize acetone via its reduction to isopropyl alcohol. Efficient fermentation of distillery mashes was observed in all tested mashes with an initial LAB count of 3.34–6.34 log cfu/mL, which had no significant effect on the ethanol content. However, changes were observed in the contents of by-products. Lowering the initial pH of the mashes to 4.5, without and with LAB (3.34–4.34 log cfu/mL), resulted in a decrease in propan-2-ol and a concomitant increase in acetaldehyde content, while a higher pH (5.0 and 5.5) increased the content of propan-2-ol and decreased acetaldehyde content. Higher temperature (35 °C) promoted propan-2-ol synthesis and also resulted in increased acetic acid content in the fermented mashes compared to the controls. Moreover, the acetic acid content rose with increases in the initial pH and the initial LAB count.

DEVELOPMENT AND VALIDATION OF ANALYTICAL METHOD FOR QUANTIFICATION OF ACETIC ACID CONTENT IN AMLODIPINE BESYLATE

Objective: To develop and validate a simple and accurate cost-effective titrimetric method according to International Conference Harmonization (ICH) guidelines for acetic acid content in Amlodipine Besylate. Methods: The titration based on general acid-base reaction to form water and salt. Sodium hydroxide act as a strong base and titrated against weak acid (acetic acid). Phenolphthalein used as an indicator and colorless to pink is the endpoint. Sodium hydroxide is standardized with primary standard potassium hydrogen phthalate. Results: The method was linear in the range of 0.75 to 30.25 μg/ml with a correlation coefficient 0.9999. Limit of detection (LOD) and limit of quantitation (LOQ) value were found to be 0.61 and 1.85 μg/ml, respectively. The percentage recovery (98.20–99.97%) and percentage relative standard deviation (%RSD) is less than 2% within the acceptable limit of ICH guidelines. The robustness and ruggedness results were excellent. Method is accurate and precise, no interference from excipients. Conclusion: A new analytical titrimetric method was developed and validated as per ICH guidelines for the determination of acetic acid content in amlodipine. This proposed method applied for routine analysis of acetic acid content in bulk and pharmaceutical formulations of amlodipine besylate.

PENDUGAAN UMUR SIMPAN MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN ARRHENIUS PADA DESTILAT CUKA FERMENTASI HASIL SAMPING CAIRAN PULPA KAKAO

The atms of this study were (1) to knowing the change of quality characteristics from destilated fermentation vinegar from pulp liquid waste of cocoa beans during storage dan (2) to determine shelf life of destilated fermentation vinegar from pulp liquid waste of cocoa beans using Accelerated shelf-life testing (ASLT) method with Arrhenius approach. The observed Parameters is temperature. The temperature is 30 °C , 40 °C and 50 °C. The Observed variable is acetic acid content, pH, total dissolved solids and absorbance. The result showed that acetic acid content had the greatest decrease in 50 °C temperature. This shows that acetic acid content are inversely proportional to temperature rise. While the content of pH, total dissolved solids and turbidity experienced the greatest increase in 50 °C temperature. This shows that pH, total dissolved solids and turbidity are proportional to the temperature rise. The results of the calculation showed that at a temperature of 20 °C, 30 °C, 40 °C and 50 °C has a shelf life of 226 days, 167 days, 126 days, 96 days andn 75 days. Keywords: Destilated fermentation vinegar of cocoa, Accelerated shelf-life testing, Shelf life

Effect of acetic acid on fermentation performance of the immobilized yeast Kluyveromyces marxianus on Nypa fruticans leaf sheath pieces

The yeast cells of Kluyveromyces marxianus immobilized on Nypa fruticans leaf sheath pieces was tested for acetic acid tolerance during ethanol fermentation. Control sample with the free yeast cells were also performed under the same conditions. When the acetic acid content in the medium varied from 0 to 8g/L, the cell growth rate of the immobilized and free yeast decreased by 8.3 to 10.3 time, respectively. In addition, increase in acetic acid content from 0 to 8g/L reduced ethanol formation rate of the immobilized and free yeast by 4.1 to 6.8 times, respectively. The immobilized yeast always demonstrated faster sugar assimilation and higher final ethanol concentration than the free yeast. Under acetic acid stress, the fixed yeast exhibited less change in unsaturated degree of fatty acids in cellular membrane than the free yeast. Application of immobilized yeast was therefore potential for improvement in ethanol fermentation from lignocellulosic material.

KUALITAS DAGING ITIK FERMENTASI YANG DIRENDAM MENGGUNAKAN L. plantarum DENGAN LEVEL YANG BERBEDA DAN DISIMPAN PADA SUHU RENDAH

THE CHEMICAL QUALITIES OF FERMENTED DUCK IMMERSED WITH DIFFERENT LEVELS OF L. plantarum AND STORED UNDER LOW TEMPERATURE. The objective of this research was study the effect of soaking time on chemical (pH, water content, acetic acid content and total lactic acid bacteria) of duck meat fermentation using L. plantarum. Ducks was done by soaking duck meat in culture L.plantarum and stroraged at cooling temperature. Soaking was done with different level of L. plantarum. This experiment was arranged in a completely randomized design consisted of five levels of L. plantarum. Data were analyzed by variance analysis. Significantly difference treatment effects on variable measures were tested using honestly significant difference (HSD). The result showed that treatments had significantly difference (P<0,01) on pH and total lactic acid bacteria of duck meat fermentation, but did not affect significant (P>0,05) on water content and acetic acid content of duck meat fermentation. Therefore, it can be concluded that soaking at 15% level of L. plantarum and storage at cooling temperature can conserve duck meat until 16 days and ducks fermentation were still constant. Keywords: Fermentation, duck meat, pH, water, acetic acid, lactic acid.

Preparation and Properties of Acidified Prevulcanized Natural Rubber Latex

After a maturation of three days at ambient temperature, the sulfur-prevulcanized natural rubber latex (SNRL) was stabilized by 20wt% Peregal O, and then acidified with the 36wt% acetic acid by a ratio of 5, 15, 25, 35 and 45 g of 36wt% acetic acid to 100g SNRL, to obtain acidified prevulcanized NR latex (ASNRL) with different acidity, respectively. The viscosity of ASNRL increased, while the nitrogen content decreased, with the increment of acetic acid content and the decrease in pH; for unaged samples, the tensile strength, elongation at break, 300% and 500% moduli of the ASNRL films were only slightly lower than those of SNRL film; however the hot-air aging resistance decreased with the increment of acetic acid content.