Repository Universitas Pakuan

Detail Karya Ilmiah Dosen

Ukuwah Islamiyah, Siang Tandi Gonggo, Dan Indarini Dwi Pursitasari

Judul : PROFIL KINETIKA PERUBAHAN KADAR GLUKOSA PADA NASI DALAM PEMANAS

Abstrak :
Rice cooker is used to keep rice warm and soft. During the warming process there is a change in

glucose level in rice. The kinetic profile of glucose level change of rice in rice cooker is important to be

done to determine an ideal time needed so that rice is suitable for consumption. The objective of this

study is to determine constant reaction rate, reaction order, reaction speed, and half time of glucose level

changes of rice in rice cooker. Method of this study is phenol-sulfuric acid, where modest sugar react

with phenol in concentrated sulfuric acid produce a stabil orange colour, by using uv-vis that is bsorbed

in 490 nm wavelength. The research’s result shows that there is a decreasing on glucose level in rice of

mbramo type that is 32.2 ppm to 5.8 ppm for 40 hours kept in rice cooker. The changesof glucose level

of rice in rice cooker following equation of one order reaction, with value of constant reaction speed

achieved is 3.8 x 10-2 /hour, half time 18.2 hours and reaction speed 0.5 ppm/hour.

Tahun : 2013 Media Publikasi : Jurnal Nasional Blm Akreditasi

Kategori : Jurnal No/Vol/Tahun : 3 / 2 / 2013

ISSN/ISBN : 2302-6030

PTN/S : J. Akademika Kim . 2 (3): 160-165, August 2013 Program Studi : PENDIDIKAN ILMU PENGETAHUAN ALAM

Bibliography :
Almatsier, S. (2005). Prinsip dasar ilmu gizi.Jakarta: PT.Gramedia Pustaka Utama.

Anandito, R. B. K., Basito, & Handayani, H. T. (2010). Kinetika penurunan kadar vanilin selama penyimpanan polong panilipering pada berbagai kemasan plastik. AGROINTEK ,4(2), 146-150.

Andaka, G. (2010). Hidrolisis ampas tebu menjadi furfural dengan katalisator asam sulfat. Jurnal Teknologi, 4(2), 180-188.

Anugrahwati, Y. (2005). Perubahan karakteristik mutu dan analisis kinetika selama penyimpanan puree mangga (Mangifera Indika L) . (Tesis tidak diterbitkan). Program Studi ilmu pangan institut pertanian bogor, Bogor.

Arianie, L., & Idiawati, N. (2010). Penentuan lignin dan Kadar Glukosa dalam Hidrolisis Organosolv dan Hidrolisis Asam. Jurnal Sains Dan Terapan Kimia , 5 (2), 140-150.

Dedy, S., Gunawan, R. E., & Basri, M. (2011). Enzyme–catalysed synthesis of palm-based waxn esters-a kinetic study. Jurnal Natur Indonesia , 14(1), 37-41.

Desnelli., & Fanani, Z. (2009). Kinetika reaksi oksidasi asam miristat, stearat, dan oleat dalam medium minyak kelapa, minyak kelapa sawit, serta Tanpa medium. Jurnal Penelitian Sains, 12 (1), 1-6.

Dewati, R. (2010). Kinetika reaksi pembuatan asam oksalat dari sabut siwalan dengan oksidator H2O2. Jurnal Penelitian Ilmu Teknik, 10 (1), 29-37.

Edahwati, L. (2007). Kinetika reaksi pembuatan NaOH dari soda ASH dan Ca(OH)2. Jurnal Penelitian Ilmu Teknik , 7(2), 55-63.

...dst...

URL : http://jurnal.untad.ac.id/jurnal/index.php/JAK/article/viewFile/7764/6119

Document

back

@official_unpak	@unpak
@unpak	UNPAK TV

Welcome Repository Universitas Pakuan

Student's Achievments

Unggul, Mandiri & Berkarakter

Detail Karya Ilmiah Dosen

Ukuwah Islamiyah, Siang Tandi Gonggo, Dan Indarini Dwi Pursitasari

Judul	:	PROFIL KINETIKA PERUBAHAN KADAR GLUKOSA PADA NASI DALAM PEMANAS
Abstrak	:	Rice cooker is used to keep rice warm and soft. During the warming process there is a change in glucose level in rice. The kinetic profile of glucose level change of rice in rice cooker is important to be done to determine an ideal time needed so that rice is suitable for consumption. The objective of this study is to determine constant reaction rate, reaction order, reaction speed, and half time of glucose level changes of rice in rice cooker. Method of this study is phenol-sulfuric acid, where modest sugar react with phenol in concentrated sulfuric acid produce a stabil orange colour, by using uv-vis that is bsorbed in 490 nm wavelength. The research’s result shows that there is a decreasing on glucose level in rice of mbramo type that is 32.2 ppm to 5.8 ppm for 40 hours kept in rice cooker. The changesof glucose level of rice in rice cooker following equation of one order reaction, with value of constant reaction speed achieved is 3.8 x 10-2 /hour, half time 18.2 hours and reaction speed 0.5 ppm/hour.
Tahun	:	2013	Media Publikasi	:	Jurnal Nasional Blm Akreditasi
Kategori	:	Jurnal	No/Vol/Tahun	:	3 / 2 / 2013
ISSN/ISBN	:	2302-6030
PTN/S	:	J. Akademika Kim . 2 (3): 160-165, August 2013	Program Studi	:	PENDIDIKAN ILMU PENGETAHUAN ALAM
Bibliography	:	Almatsier, S. (2005). Prinsip dasar ilmu gizi.Jakarta: PT.Gramedia Pustaka Utama. Anandito, R. B. K., Basito, & Handayani, H. T. (2010). Kinetika penurunan kadar vanilin selama penyimpanan polong panilipering pada berbagai kemasan plastik. AGROINTEK ,4(2), 146-150. Andaka, G. (2010). Hidrolisis ampas tebu menjadi furfural dengan katalisator asam sulfat. Jurnal Teknologi, 4(2), 180-188. Anugrahwati, Y. (2005). Perubahan karakteristik mutu dan analisis kinetika selama penyimpanan puree mangga (Mangifera Indika L) . (Tesis tidak diterbitkan). Program Studi ilmu pangan institut pertanian bogor, Bogor. Arianie, L., & Idiawati, N. (2010). Penentuan lignin dan Kadar Glukosa dalam Hidrolisis Organosolv dan Hidrolisis Asam. Jurnal Sains Dan Terapan Kimia , 5 (2), 140-150. Dedy, S., Gunawan, R. E., & Basri, M. (2011). Enzyme–catalysed synthesis of palm-based waxn esters-a kinetic study. Jurnal Natur Indonesia , 14(1), 37-41. Desnelli., & Fanani, Z. (2009). Kinetika reaksi oksidasi asam miristat, stearat, dan oleat dalam medium minyak kelapa, minyak kelapa sawit, serta Tanpa medium. Jurnal Penelitian Sains, 12 (1), 1-6. Dewati, R. (2010). Kinetika reaksi pembuatan asam oksalat dari sabut siwalan dengan oksidator H2O2. Jurnal Penelitian Ilmu Teknik, 10 (1), 29-37. Edahwati, L. (2007). Kinetika reaksi pembuatan NaOH dari soda ASH dan Ca(OH)2. Jurnal Penelitian Ilmu Teknik , 7(2), 55-63. ...dst...
URL	:	http://jurnal.untad.ac.id/jurnal/index.php/JAK/article/viewFile/7764/6119