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Aman S Panggabean
Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman
Chemistry

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PENGARUH VARIASI WAKTU FERMENTASI TERHADAP KADAR LAKTOSA, LEMAK, pH DAN KEASAMAN PADA SUSU SAPI YANG DIFERMENTASI MENJADI YOGURT Yeni Agustina; Rudi Kartika; Aman S Panggabean
JURNAL KIMIA MULAWARMAN Vol 12 No 2 (2015)
Publisher : Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman

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Yogurt is a fermentation milk product with bacteria Streptococcus thermophillus and Lactobacillus bulgariccus which has been commonly used in the process of making yogurt. The purpose of this study was to determine the effect of fermentation on the levels of lactose, fat, pH, acidity in yogurt. Determination of lactose in volumetric according Gohr, fat content carried by the Gerber method, using a pH meter pH and acidity values using titration.Keywords : lactose, fat, pH, acidity, fermentation, yogurt.
PENENTUAN KADAR ION Pb 2+ (TIMBAL) DALAM RAMBUT KARYAWAN BENGKEL DI KOTA SAMARINDA Linda Ajang; Bohari Yusuf; Aman S Panggabean
JURNAL KIMIA MULAWARMAN Vol 12 No 2 (2015)
Publisher : Jurusan Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Mulawarman

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Research on the determination of Pb 2+ ions (lead)in hair repair shop employee in the city of Samarinda. This study aims to determine whether there is a relationship between the concentration of lead ions in the workshop employees hair against old age and work. Measurements of Pb 2+ ions (lead) was performed using Atomic Absorption Spectrophotometer (AAS). Hair cut into small pieces, washed, crushed or burned into ashes and homogenized and analyzed by Atomic Absorption Spectrophotometer (AAS). The results obtained from the measurement and analysis of Pb 2+ ions concentration in hair repair shop employee is 0.2193 ppm and 0.3665 ppm lowest to highest. At the workshop employees there is a relationship between age and levels of Pb 2+ ions (lead) in the hair, while there was no correlation between long working white Pb, it’s based on a statistical analysis of the results of the determination coefficient and linear regression. 
Co-Authors Bohari Yusuf Linda Ajang Rudi Kartika, Rudi Yeni Agustina