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Yulia Annisa
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Increment of patchouli alcohol in patchouli oil by vacuum distillation fraction method Yuliani Aisyah; Sri Haryani Anwar; Yulia Annisa
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 3, No 2 (2013): Engineering
Publisher : Syiah Kuala University

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Abstract

The quality of Indonesian patchouli oil is commonly lower than that required by standard (substandard). The quality of patchouli oil is determined by the level of an organic compound known as patchouli alcohol (PA). This research is aimed to study the influence of the initial level of patchouli alcohol in patchouli oil to the final oil quality after being separated by vacuum distillation fraction method. The patchouli oils used had three different initial level of patchouli alcohol (31.11%, 32.83% and 33.61%). The results show that the increments of the initial level of patchouli alcohol tend to lower the final concentrations of this compound in the patchouli oil. The oil with 31.11% of initial patchouli alcohol contained 49.07% PA after distillation, the initial PA of 32.83% became 42.87% and the oil with the highest initial PA (33.61%) consisted only 32.85% PA in its final quality.
Glycerolysis for Lowering Free FattyAcid of Waste Cooking Oil M. Dani Supardan; . Adisalamun; Yanti Meldasari; Yulia Annisa; . Mahlinda
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 5, No 1 (2015): Engineering
Publisher : Syiah Kuala University

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Glycerolysis can be a useful alternative for lowering free fatty acid content present in the sustainable feedstock of waste cooking oil. In the present work, the effect of reaction parameters such as molar ratio of oil to glycerol (1:1, 1:2 and 1:3), catalyst NaOH concentration (0.875, 1.3 and 1.75 %-w of oil) and mass ratio of oil to co-solvent hexane (2:1, 4:1, 8:1) have been investigated. The reaction parameters have a remarkable effect on the free fatty acid (in term of acid value) of waste cooking oil. The final acid value decreased with an increased in molar ratio of oil to glycerol from 1:1 to 1:2. A significant reduction in acid value was not observed with a further increase in molar ratio of oil to glycerol. It has been observed that the optimum catalyst concentration of 1.3% can be reduced acid value from 12.2 to 1 mg KOH/g oil in 20 min. The addition of hexane as co-solvent affected the reaction rate due to immiscibility of the oil and glycerol phases. However, a suitable amount of co-solvent must be added to achieve an optimum of acid value reduction.
Antifungal properties of cassava starch edible film incorporated with lemongrass essential oil YULIA ANNISA; ISMAIL SULAIMAN; NOVI SAFRIANI; M. DANI SUPARDAN
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 4, No 1 (2014): Engineering
Publisher : Syiah Kuala University

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The aim of this study was to evaluate the antifungal properties of cassava edible film incorporated with lemongrass essential oil against two strains of fungal, Trichoderma sp and Penicillium sp. Edible films were prepared from a mixture of cassava starch and glycerol. Lemongrass oil (0.5%, 1%, 2%, 3% and 4% w/w) was added to edible films as natural antifungal agent. The agar disc diffusion method was used to determine the antifungal activity of cassava starch edible film. Antifungal behaviour was determined by the mold absences upon the film and by the inhibition zone formed. The experimental results showed that Trichoderma sp and Penicillium sp was not appear above the film until the fourth day. However, cassava starch edible films containing lemongrass oil did form any inhibition zone toward both of fungal
Co-Authors . Mahlinda Adisalamun Adisalamun Ismail Sulaiman M. Dani Supardan M. Dani Supardan Novi Safriani Sri Haryani Anwar Yanti Meldasari Yuliani Aisyah