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Ani Setyopratiwi
Chemistry Department, Faculty of Mathematics and Natural Sciences Gadjah Mada University, Yogyakarta
Chemical Engineering, Chemistry & Bioengineering Chemistry

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EXPLOITING A BENEFIT OF COCONUT MILK SKIM IN COCONUT OIL PROCESS AS NATA DE COCO SUBSTRATE Bambang Setiaji; Ani Setyopratiwi; Nahar Cahyandaru
Indonesian Journal of Chemistry Vol 2, No 3 (2002)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (48.167 KB) | DOI: 10.22146/ijc.21912

Abstract

A research to know influence of mixing concentration of coconut water and sucrose concentration to coconut milk skim as nata de coco substrate has been conducted. The variation was taken from mixing coconut water (0%, 25%, 35% and 50% and 100% as control) and the sucrose concentration (0.5%, 1%, 1.5% and 2%). Coconut milk skim boiled before used as substrat, yielded a coconut protein (blondo). The result of research showed that coconut milk skim can be used as nata de coco substrate with mixing coconut water and sucrose addition, mixing 50 % concentration coconut water representing optimum concentration. The content of crude fibre nata was yielded by higher concentration of sucrose, while mixing concentration coconut water do not influence crude fibre content.
THERMAL EFFECT OF COCONUT CREAMS ABILITY TO ADSORB CALCIUM(II) Fatmawati Tahir; Ani Setyopratiwi; Sri Sudiono
Indonesian Journal of Chemistry Vol 2, No 2 (2002)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (42.774 KB) | DOI: 10.22146/ijc.21924

Abstract

Study of thermal effect of coconut cream's ability to adsorb Ca (II) has been done at various temperatures of 49 oC,  59 oC and 80 oC. The adsorption study was performed to check capacity, energy and rate of adsorption by varying the number of initial concentration of CaCl2 bounded on coconut protein. This research was also done to determine number of Ca (II) in the coconut protein using the salt addition and elicits reaction methods. The result showed that adsorption ability tends to increased with the increase of temperature). Coconut cream heated at 59 oC adsorb Ca(II) with the highest adsorption capacity of 3.98 mg/g and K = 3.48x104  mol-1. The salt addition method on the coconut cream gives more Ca (II) than elicit reaction method. The first method gives 0.01137 mol/L and the second was 0.02845 mol/L. Based on the energy of adsorption, cream without heating had 20.59 kJ/mol as a physical adsorption and heating effect at temperatures 49 oC, 59 oC and 80 oC had 24.95; 28.87 and 24.87 kJ/mol respectively as a chemical adsoprtion with the rate of adsorptions of 0,0054;  0,0510 dan  0,3. 10-4 minute-1, respectively.
Co-Authors Bambang Setiaji Fatmawati Tahir Nahar Cahyandaru Sri Sudiono