Penentuan Kadar Karbohidrat pada Biji Cempedak Hutan (Artocarpus champeden Lour.) dengan Metoda Tembaga-Iodometri

Fadjria, Neri; Zulfisa, Zulfisa; Arfiandi, Arfiandi; Yolandari, Indah

doi:10.25077/jrk.v10i2.327

Cited by 4 publications

(8 citation statements)

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“…Luff Schoorl Solution 25 grams were dissolved in 10 milliliters of aqua dest for solution A, 12.5 grams in 25 milliliters of aqua dest for solution B, and 71.9 grams in 200 milliliters of aqua dest boiling for solution C. A 500 ml measuring flask is used to combine the cooled solutions A and B. Solution C is then gradually added, along with enough water to fill the flask to the 500 ml mark, and the mixture is allowed to stand overnight before being filtered [5].…”

Section: Manufacture Of Reagentsmentioning

confidence: 99%

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EFFECT OF VARIATIONS IN HYDROLYSIS TIME ON CARBOHYDRATE LEVELS OF WHITE RICE FLOUR (Oryza sativa L.) USE OF THE SCHOORL LUFF METHOD

Zulfisa

Fika

Naim

et al. 2022

klinik

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For humans, carbohydrates are a crucial nutrient that the body uses to produce energy. Additionally, carbohydrates aid in the body's digestion of extra protein. White rice flour (Oryza sativa L.) is a common energy source in the community with a high carbohydrate content. This research was done to find out how different hydrolysis times affected the amount of carbohydrates in white rice flour (Oryza sativa L.). The Schoorl Luff method is used to determine the carbohydrate content of commercial white rice flour. HCl 1 N was used as a catalyst to hydrolyze white rice flour, with different hydrolysis periods of 60 minutes, 90 minutes, 120 minutes, 150 minutes, and 180 minutes. A schoorl luff, a source of Cu2+, was used to assess the hydrolysis results and titrated iodometrically. With a time of 180 minutes and a weight-to-water ratio of 63.99%, the findings of determining the ideal carbohydrate content in commercial white rice flour were obtained.

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Section: Manufacture Of Reagentsmentioning

confidence: 99%

“…One gram of weighed amylum manihot is gradually added to 100 ml of aqua dest, boiled for a short time, and then cooled [5].…”

Section: Amylum Indicationmentioning

confidence: 99%

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EFFECT OF VARIATIONS IN HYDROLYSIS TIME ON CARBOHYDRATE LEVELS OF WHITE RICE FLOUR (Oryza sativa L.) USE OF THE SCHOORL LUFF METHOD

Zulfisa

Fika

Naim

et al. 2022

klinik

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“…Pembakuan Na2S2O3 dilakukan untuk mengetahui Normalitas dari Na2S2O3 yang merupakan larutan standar baku sekunder yang bersifat tidak stabil, sehingga dilakukan pembakuan dengan larutan baku K2Cr2O7 (Samsuar et al, 2017) Dalam pembuatan Na2S2O3 ditambahkan natrium karbonat dengan tujuan sebagai pengawet (Fadjria, 2019). Reaksi Kimia Pembakuan Na2S2O3 dengan K2Cr2O7.…”

Section: Daftar Pustakaunclassified

“…Reaksi Kimia Pembakuan Na2S2O3 dengan K2Cr2O7. K2Cr2O7 + 6 KI +14 HCl → 8KCl + 2 CrCl3 + 3 I2 + 7 H2O ………………………… (3) Sumber : (Fadjria, 2019) Titik ekuivalensi titrasi ditandai saat warna biru menghilang. Indikator amilum ditambahkan sesaat sebelum titik ekuivalen terjadi yaitu ketika larutan berwarna kuning jerami.…”

Section: Daftar Pustakaunclassified

Penetapan Kadar Vitamin C Sirup Kalamansi Dengan Metode Titrasi Iodimetri

2021

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Jeruk Kalamansi adalah jenis buah jeruk yang berkembang pesat di Bengkulu, berbau harum, dan memiliki rasa yang asam ketika sudah masak, dan pahit ketika masih mentah. Vitamin C merupakan vitamin yang dibutuhkan oleh tubuh dan bersifat antioksidan. Namun kandungan vitamin C ini belum diketahui pada berbagai olahan buah jeruk kalamansi, terutama sirup kalamansi. Oleh karena itu diperlukan suatu penelitian untuk mengetahui kadar vitamin C dalam sirup kalamansi. Penelitian ini bertujuan untuk mengetahui kadar Vitamin C pada Sirup Kalamansi. Penelitian ini merupakan penelitian deskriptif dengan yang bersifat eksperimental dengan metode Iodimetri. Hasil penelitian yang telah dilakukan diperoleh kadar Vitamin C pada Sirup Kalamansi sentra Padang Serai diperoleh rata-rata kadar Vitamin C sebesar 0,046% b/b, pada Sirup Kalamansi sentra Beringin Raya diperoleh rata-rata kadar Vitamin C sebesar 0,048% b/b dan pada Sirup Kalamansi sentra Teluk Sagara diperoleh rata-rata kadar Vitamin C sebesar 0,050% b/b. Berdasarkan hasil penelitian dan pembahasan “Penetapan Kadar Vitamin C Pada Sirup Kalamansi dengan Metode Titrasi Iodimetri” didapatkan kesimpulan Sirup Kalamansi sentra Padang Serai, sentra Beringin Raya dan sentra Teluk Sagara positif mengandung Vitamin C dan kadar Vitamin C tertinggi terdapat pada Sirup Kalamansi sentra Teluk Sagara sebesar 0,050% b/b.

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Role of Gratitude for Organizational Citizenship Behavior (OCB) in Employees

Hasanati,

Anisa

2023

ANALITIKA

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The existence of employees for the organization is crucial for the fulfillment of organizational goals. Employees who voluntarily work more than expected will be able achieve these goals, with the gratitude they have. This study aims to see the role of gratitude on Organizational Citizenship Behavior (OCB), using quantitative correlational method. The study was conducted on 150 employees of Kediri District Health Office. This study uses simple regression analysis hypothesis testing. The results showed a positive effect of gratitude on OCB of 12.2%. Points to, the higher employee's gratitude, the higher their OCB and vice versa. Moreover, 87.8% of OCB employees are affected by other factors. This research aims as a reference for HRD, employees, and employees to increase the effectiveness of tasks completion to achieve joint goals.

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Penentuan Kadar Karbohidrat pada Biji Cempedak Hutan (Artocarpus champeden Lour.) dengan Metoda Tembaga-Iodometri

Cited by 4 publications

References 0 publications

EFFECT OF VARIATIONS IN HYDROLYSIS TIME ON CARBOHYDRATE LEVELS OF WHITE RICE FLOUR (Oryza sativa L.) USE OF THE SCHOORL LUFF METHOD

EFFECT OF VARIATIONS IN HYDROLYSIS TIME ON CARBOHYDRATE LEVELS OF WHITE RICE FLOUR (Oryza sativa L.) USE OF THE SCHOORL LUFF METHOD

Penetapan Kadar Vitamin C Sirup Kalamansi Dengan Metode Titrasi Iodimetri

Role of Gratitude for Organizational Citizenship Behavior (OCB) in Employees

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