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All Journal Jurnal Kimia Terapan Indonesia

Hilyati Hilyati

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Author-ID : 3944179

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology

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EFEKTIVITAS ESTER SORBITAN UNTUK STABILISASI SARI BUAH Anny Sulaswatti; Siti Isnijah; Hilyati Hilyati; Nuryatini Nuryatini; M Greasia; R Endang; Haryadi Haryadi; Burhanuddin Burhanuddin
Jurnal Kimia Terapan Indonesia Vol 9, No 1-2 (1999)
Publisher : Research Center for Chemistry - LIPI

Sorbitan esters is a nonionic surfactant which can be used as stabilizer or emulsifer i.e for food products. Nonionic surfactant is almost completely provided imported.Fatty acid derived from vegetable oil are potential for producing these esters. Indonesia is one of the largest palm oil producers in the world and sorbitol has already be produced in Indonesia, so that is has oppotnity to develop sorbitan ester. The aim this research is to evaluate the application of P3KT sorbitan esters as stabilizer in fruit juicescomparing with available commerical food stabilize.

ADSORPSI ZAT WARNA TEKSTIL PADA ZEOLIT ALAM DARI BAYAH Hilyati Hilyati; BAMBANG WIDIHASTONO
Jurnal Kimia Terapan Indonesia Vol 1, No 2 (1991)
Publisher : Research Center for Chemistry - LIPI

Adsorption equilibrium of a dye stuff (Basacryl Red X. GRL 300% of BASF) on a natural zeolite from Bayah was investigated by studying the effects of dye concentrations, panicle sizes of adsorbent, agitation rates and adsorption temperatures. The experimental results indicated that adsorption follows the Langmuir and Freundlich equations. Adsorption of dye stuff into the zeolite increased by decreasing the adsorbent panicle size and by increasing both temperature and agitation rate. The adsorption ability of the natural zeolite could be increased up to 5-7 % higher than inactroated zeolite via an aktivation proces by treating it with H2SO4, HCL, HNO3, NaOH or heating seperately. It is found that the maximum adsorption by zeolite occured at the base or acid concentration of 0,05 N, or at temperature of 100°C.

PENGAMATAN ANGKA PEROKSIDA DAN ANGKA ASAM DALAM MEDE GORENG SELAMA PENYIMPANAN Siti Isnijah S.P.; Jamilah Jamilah; Hilyati Hilyati
Jurnal Kimia Terapan Indonesia Vol 3, No 1 (1993)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jkti.v3i1.296

Cashew nut is a kind of seed consumed usually as fried snack food. Deterioration due to oxidative rancidity as well as hydrolisis of fat may decreas the quality of the fried cashew nut. In this paper the peroxide value and acid value of fried cashew nut during storage is discussed. Peroxide value and acid values were determined by titrimetrlc method while the change of unsaturated fatty acids were analyzed by using gas chromatography after transformation into methyl esters. Such analysis subjected to fried cashew nut using several kinds of frying oil, namely: palm oil, coconut oil and mixed palm and soybean oils. Sample was analyzed immediately after frying process (t=O), after 2 weeks (t=2) , 4 weeks (t=4) and 6 weeks (t=6) in storage. The peroxide values of the raw cashew nut and fried one using palm oil were high at t=6, 98.91 and 91.21 meqlkg oil respectively while the values of fried cashew nut using coconut oil for mixed palm oil with soybean oil have decreased, namely 28.85 or 8.62 meqlkg oil respectively. The acid values of raw cashew nut, the fried ones using coconut oil and mixed palm oil wilh soybean oil increased up to t=4, namely: 1.96%, 1.62% and 1.45% respectively. However, acid value of fried cashew nut using palm oil decreased, this was 1.25%.

PEMBUATAN SENYAWA AMINA SEKUNDER DENGAN PROSES HIDROGENASI SENYAWA NITRIL Hilyati Hilyati; Siti S.P Isnijah; Blasius Hangkoso; Sri Sumartini
Jurnal Kimia Terapan Indonesia Vol 7, No 1-2 (1997)
Publisher : Research Center for Chemistry - LIPI

The amine compounds are used excessively in chemical industry, mainly as a surfactant. Indonesia imports this compound in a large amount (14.000 tons). The secondary amine is an intermediate product of quartener amine which is known as a softener. This research is aimed to observe the chemical reaction of synthesizing secondary amine at laboratory scale.To achieve this goal, the synthesize was conducted by hydrogenating the nitrile compound in a reactor in which two levels of pressure were applied (11 and 35 bars). The reaction temperature as well as the length of reaction time were also varied i.e at 140°, 160° and 175° Cfor 3, 6 and 10 hours.The analytical results showed that at relatively low pressure (11 bars) and the reaction temperatures of 140°,160° and 175° C for 10 haurs gave products containing secondary amine as much as 48,90; 74,63 and 67,26%, respectively. The 6 hours processing time at 140°C did not produce any amine. However when temperature was increased to 160° and 175° C, the amounts of amine yielded are as follow: 46,40 and 73,33%. A higher result (85,80%) was obtained from a process conducted at reaction temperature 175° C for 3 hours.By increasing the pressure up to 35 bars and the reaction was maintained at 160°, 83,40% amine was produced in 1 hour only. This finding indicated that producing amine at lower pressure required longer processing time.

Co-Authors Anak Agung Istri Sri Wiadnyani Anny Sulaswatti BAMBANG WIDIHASTONO Blasius Hangkoso Burhanuddin Burhanuddin Haryadi Haryadi Jamilah Jamilah M Greasia Nuryatini Nuryatini R Endang Siti Isnijah Siti Isnijah S.P. Siti S.P Isnijah

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