Separation of N-Methylhydroxamic Fatty Acids Based on Ketapang Seed Oil using High Performance Liquid Chromatography

Nirwana, Ana Restu; Suhendra, Dedy; Gunawan, Erin Ryantin

doi:10.29303/jppipa.v8i5.1611

Cited by 2 publications

(2 citation statements)

References 23 publications

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“…The second largest fatty acid in both flours is linoleic acid (LA) with number in RRCS and WRCS 24,29% -25,94%. The LA content found in Terminalia catapa L seeds shows lower levels compared to those found in RRCS and WRCS, which is 13.09% (Nirwana et al, 2022). In addition to LA also needed intake of Linolene acid (omega 3) which can be found in Portulaca oleracea (Dewanti et al, 2023;Muhammad et al, 2023).…”

Section: Lipid and Fatty Acidsmentioning

confidence: 92%

Canna indica L and Spirulina platensis for Food Security

Noriko,

Wijihastuti,

Primasari

et al. 2023

jppipa, pendidikan ipa, fisika, biologi, kimia

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Climate change threats to food security, because it decreases agricultural productivity. C. indica L can adapt to environment and produce white and red rhizomes. Dominant content both of rhizomes are carbohydrates which increase protein as nutrition by adding S platensis. The research aims to determine potential of composite flour of C. indica L and S. platensis as alternative healthy foodstuff for food security. The method consists of formulation composite flour, proximate tests, determining amino and fatty acids, in vitro growth tests of Lactobacillus, cookies and meatball formulations. The result showed composite flour from red rhizome (RRCS) contains 11% water, 21.745% protein, 0.5% lipid, 9.99% dietary fiber, 57.81% carbohydrates, and 8.94% ash. While white rhizome (WRCS) contains, 8.75% water, 17.41 protein, 0.29% lipid, 9.54% dietary fiber, 67.601% carbohydrates and 5.94% ash. Amino and fatty acid appears in both composite flours were similar, except proline and oleic acid higher in RRCS. Lignoceric founded only in WRCS. In vitro test showed Lactobacillus (BAL) grew on modified MRSA from RRCS and WRCS. Both of composite flour processed into marketable cookies and meatballs formulations. Based on the result, C. indica L and S. platensis composite flour can be used as alternative food for food security.

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Section: Lipid and Fatty Acidsmentioning

confidence: 92%

Canna indica L and Spirulina platensis for Food Security

Noriko,

Wijihastuti,

Primasari

et al. 2023

jppipa, pendidikan ipa, fisika, biologi, kimia

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“…Characterization using FT-IR was carried out to identify the functional groups in the synthesized alkyethanolamides. The determination of total nitrogen was conducted by following a method used by Nirwana et al, (2022). A total of 0.25 g of alkyletanolamide was weighed and put into a Kjeldhal flask.…”

Section: Characterization Of Alkyletanolamidementioning

confidence: 99%

Application of Alkyletanolamide Surfactants Based on Nyamplung (Callophylum Inophylum L.) Seed Oil in Cream Base

Nurfalah,

Gunawan,

Suhendra

et al. 2023

fitofarmaka JIF

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Cream preparation is cosmetic preparation consisting of aqueous and oil phases that immiscible. Thus, a surfactant with hydrophilic and lipophilic groups is needed to reduce the interfacial tension between the two phases. Petroleum-based surfactants such as Triethanolamine (TEA) are often used in the cosmetic industry. In this study, however, alkyletanolamide surfactant synthesized from vegetable oil was used. Nyamplung, Callophylum inophylum L. (C. inophylum) oil is one of non-commercial vegetable oil that can be used as a substitute to produce surfactants. The aims of this study was to apply surfactant synthesized from C. inophylum oil on the cream preparation and to characterize the alkylethanolamide surfactant by determining the value of hydrophilic-lipophilic balance (HLB). Four different surfactant concentration, 1.5%, 2.0%, 2.5% and 0% were tested as base for the cream preparation. The best surfactant concentration for the cream-based formulation obtained in this study was 2.5% and the surfactant HLB value obtained was 14.40 indicating that alkyletanolamide surfactants can be applied to the oil-in-water (O/W) type of cream base formula.

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Separation of N-Methylhydroxamic Fatty Acids Based on Ketapang Seed Oil using High Performance Liquid Chromatography

Cited by 2 publications

References 23 publications

Canna indica L and Spirulina platensis for Food Security

Canna indica L and Spirulina platensis for Food Security

Application of Alkyletanolamide Surfactants Based on Nyamplung (Callophylum Inophylum L.) Seed Oil in Cream Base

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