Hani Prima Rasydta, Hani Prima
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PENGGUNAAN ASAP CAIR TEMPURUNG KELAPA DALAM PENGAWETAN IKAN BANDENG Rasydta, Hani Prima; Sunarto, Wisnu; Haryani, Sri
Indonesian Journal of Chemical Science Vol 4 No 1 (2015)
Publisher : Indonesian Journal of Chemical Science

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi asap cair tempurung kelapa dan lama waktu perendaman ikan bandeng terhadap daya awet ikan bandeng.Konsentrasi asap cair tempurung kelapa di variasi dengan konsentrasi 1; 1,5; 2, dan 2,5% volume/volume. Konsentrasi asap cair tempurung kelapa optimal untuk mengawetkan bandeng adalah 2%, dengan hasil análisis kadar air, lemak dan protein sebesar 70,02; 3,73, dan 20,40%. Pengawetan ikan bandeng dengan asap cair tempurung kelapa konsentrasi 2% kemudian divariasi dengan lama waktu perendaman selama 10, 20, 30 dan 40 menit. Análisis kadar air menunjukkan lama waktu perendaman optimal adalah selama 20 menit dengan kadar air sebesar 60,01%, sedangkan untuk kadar lemak dan protein sebesar 4,41% dan 20,75%. Análisis TPC (total plate count) pada ikan bandeng yang direndam dalam asap cair tempurung kelapa dengan konsentrasi 2% selama 20 menit menunjukkan bahwa ikan bandeng tersebut masih layak dikonsumsi hingga hari ketiga penyimpanan pada suhu kamar.
Effect of Reducing Agents on Physical and Chemical Properties of Silver Nanoparticles Roto, Roto; Rasydta, Hani Prima; Suratman, Adhitasari; Aprilita, Nurul Hidayat
Indonesian Journal of Chemistry Vol 18, No 4 (2018)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (342.594 KB) | DOI: 10.22146/ijc.26907

Abstract

Silver nanoparticles having uniform size and shape, a diameter range of 10–50 nm, excellent stability, and high zeta potential are always desirable for many applications. The silver nanoparticles were synthesized by chemical reduction method using some reducing agents in a polyvinyl alcohol solution. This study aims at determining the effect of reducing agents on the chemical and physical properties of silver nanoparticles. Ascorbic acid, sodium borohydride, hydrazine, sodium citrate, and glucose were used as reducing agents. Surface Plasmon Resonance (SPR) absorbance, morphology, zeta potential, crystal system, and stability of the products were studied. The results showed that the chemical and physical properties of the colloidal Ag nanoparticles were dependent on the reducing agents. In general, the produced silver nanoparticles have an fcc crystal system with a unit cell of 4.0906–4.0992 Å. The SPR absorbance of the colloids has the peak in the range of 401–433 nm. We found that the colloid of silver nanoparticles prepared by using ascorbic acid has uniform spherical shape, the diameter of about 20 nm, and zeta potential of -10.4 mV. After being stored for one month, the SPR absorbance of the colloid decreased by only 5%. This type of colloidal Ag nanoparticles prepared by using ascorbic acid is expected to be used for chemical sensors, an antibacterial agent, and so on.