Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal Jurnal Inovasi Penelitian
Yeni Ria Wulandari
Jurusan Teknologi Pertanian, Politeknik Negeri Lampung
Agriculture, Biological Sciences & Forestry Humanities Education Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
IDENTIFIKASI KOMPONEN SENYAWA VOLATIL DALAM CUKA BAMBU (BAMBOO VINEGAR) YANG DIPRODUKSI MELALUI PROSES PIROLISIS DI PT. HANAN ALAM LESTARI (MITRA BINAAN CSR PT. BUKIT ASAM Tbk) Oktaf Rina; Rizka Novi Sesanti; Dedi Teguh; Yeni Ria Wulandari; Hamdani Hamdani; Aang Haryadi
Jurnal Inovasi Penelitian Vol 2 No 6: Nopember 2021
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v2i6.1011

Abstract

This study aims to identify volatile chemical components in bamboo vinegar (vinegar bamboo) produced by pyrolysis by PT. Hanan Alam Lestari (Guided Partner of PT. Bukit Asam Tbk). The raw material used is bamboo processing waste in the form of bamboo powder and pieces by pyrolysis process at a temperature of 300-450oC. The chemical compounds were analyzed using the Gas chromatography-mass spectroscopy (GC-MS) method at the Laboratory of Research and Development of Forest Products, Bogor. Specifications of tools used to investigate gas or liquid component products using a capillary column (Aglient HP-5MS length 30 m, diameter 250 m, film thickness 0.25 m). By holding the oven temperature at 50°C for 5 minutes, increasing at 5°C/min to 300°C, holding there for 60 minutes and helium as carrier gas. The results of the analysis showed that there were 15 components of volatile compounds and several dominant compounds in bamboo vinegar, namely acetic acid 31.28%; phenol 2-methoxy-guaiocol (12.95%); carbamic acid (11.23%); 2-heptanamine (6.75%) and phenol 4-methoxy-p-cresol (5.56%). The compound components in bamboo vinegar are thought to have antioxidant, antimicrobial and specific color and flavor-forming properties. Several chemical components detected in bamboo vinegar are recommended for use in agriculture as biofungicides and inhibitor compounds.
Co-Authors Aang Haryadi Dedi Teguh Hamdani Hamdani Oktaf Rina Rizka Novi Sesanti