Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal PHARMACON CHEMISTRY PROGRESS
Johnly Rorong
Departement of Chemistry, Faculty of Mathematics and Natural Science,Sam Ratulangi University, Manado
Chemistry Medicine & Pharmacology

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
UMUR SIMPAN BAKASANG IKAN CAKALANG (KATSUWONUS PELAMIS. L) DENGAN METODE ACCELERATED SHELFT LIFE TEST (ASLT) BERDASARKAN PARAMETER FREE FATTY ACID (FFA) Mongdong, Aldo; Fatimah, Feti; Rorong, Johnly
PHARMACON Vol 8, No 3 (2019)
Publisher : PHARMACON

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

ABSTRACTBakasang is a fermented product made from known fish offal in North Sulawesi. This study aims to determine the shelf life of bakalang fish with ASLT method with Free Fatty Acid (FFA) parameter. Fermented Souce of Cakalang (Katsuwonus pelamis. L) is stored at 40; 50; and 60°C which is concentrated on days 0; 5; 10; 15; and 20. The results of the calculation of the shelf life of Fermented Souce of Cakalang through the Arrhenius equation for parameter Free Fatty Acid (FFA) at 25°C for 583 days.Keywords: Fermented Souce, Katsuwonus pelamis. L, ASLT Method, Life Shelf, FFA Level.          ABSTRAKBakasang adalah produk fermentasi yang dibuat dari jeroan ikan yang sudah dikenal di Sulawesi Utara. Penelitian ini dimaksudkan untuk mengetahui umur simpan bakasang ikan cakalang dengan metode Accelerated Shelf Life Test (ASLT) dengan parameter Free Fatty Acid (FFA). Bakasang Ikan Cakalang (Katsuwonus pelami. L) disimpan pada suhu 40; 50; dan 60°C yang diamaiti pada hari ke 0; 5; 10; 15; dan 20. Hasil penelitian menunjukkan bahwa umur simpan bakasang ikan Cakalang (Katsuwonus pelamis, L) melalui persamaan Arrhenius untuk parameter Free Fatty Acid  (FFA) pada suhu 25°C selama 583 hari.Kata Kunci: Bakasang, Katsuwonus pelami. L, Metode ASLT, Umur Simpan, Kadar FFA.
SINTESIS METIL ESTER ASAM LEMAK DARI MINYAK KELAPA HASIL PEMANASAN Rorong, Johnly; Aritonang, Henry F.; Ranti, Ferdinan P.
CHEMISTRY PROGRESS Vol 1, No 1 (2008)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.1.1.2008.20

Abstract

A research has been done to synthesis mixed fatty acid esther from coconut oil, before and after heating with variation time 1, 2 and 3 hours at ±175-180 ºC. The synthesis was done with transestherification method using acid as a cathalyst at 65 °C. The transestherification result was analyzed using gas chromatography to obtain its fatty acid composition. The mass of FAME obtained from methyl esther synthesized from coconut oil with heating time 0, 1, 2 and 3 hours are; 94.73 g, 93.57 g, 95.76 g dan 93.88 g respectively.
ANALISIS BEBERAPA PARAMETER KUALITAS MINYAK PADA KOPRA DAN BUNGKIL KELAPA Rorong, Johnly
CHEMISTRY PROGRESS Vol 2, No 2 (2009)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.2.2.2009.4970

Abstract

A research was done to analyses oil quality in copra and coconut waste using some methods such aswater content, % Residual Oil Content. Base on results, data was obtained: water content (coconut waste)was 1.610%, Flakes Flakes value 8.322 and Conditioner Flakes value 1.612. water content for copra was6.785%, coconut waste (D.B) was 11.123% with Cooker Flakes value 2.112. Analyses of % Oil Contentcopra (dry basis, oven) was 65.329%, % Oil Content of copra (dry basis, oven) was 70.083%. Resultshows that persentase Oil Content copra at wet basis already agree to standard that is 65-66%.Persentase (%) RO coconut waste at wet basis (oven) already agree to standard that is < 10.00 % Keywords : copra, coconut waste, residual oil content
UJI AKTIVITAS ANTIOKSIDAN DARI DAUN CENGKEH (Eugenia Carryophyllus) DENGAN METODE DPPH Rorong, Johnly
CHEMISTRY PROGRESS Vol 1, No 2 (2008)
Publisher : Sam Ratulangi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35799/cp.1.2.2008.4961

Abstract

Clove (Eugenia carryophyllus) is a traditional food ingredient characterized by its specific and refreshingaroma. This study was intended to determine the antioxidative effects of clove leaves. Clove leaves wasextracted sequentially with hexane, methanol and ethanol. The antioxidative effects of the extracts weredetermined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging and reducing power assay. Total phenoliccontent of ESME extracts the highest compared with EHS and EEM were 0,851; 1,8575 and 1,237 mg/kgrespectively, which expressed as gallic acid equivalent. The addition of methanol extracts of clove leavesin the reaction mixture showed the highest scavenging activity in 1,1-diphenyl-2-picrylhydrazyl (DPPH)radical and reducing power. These results suggest that the ethanolic extract of clove leaves containscompounds having antioxidative activities Keywords : clove, autooxidation, photooxidation, solvent extraction, DPPH
Co-Authors Ferdinan P. Ranti Feti Fatimah Henry Aritonang Mongdong, Aldo