STUDI PEMANFAATAN KULIT PISANG KEPOK (Musa paradisiaca) SEBAGAI BAHAN BAKU PEMBUATAN ASAM OKSALAT
Abstract
Keywords
Full Text:
PDFReferences
Agra, I. B., Warnijati, S., dan Pujianto, B. 1973, “Hidrolisa Pati Ketela Rambat pada Suhu lebih dari 100 oC”, Forum Teknik, 3, 115-129
Association Of Official Analitical Chemist (A.O.A.C), 2000,”Official Methods of Analisis 17 th Ed, A.O.A.C”, Washington D.C.
Champagne, Elaine T. 2004. RICE:”Chemistry and Technology”. American Association of Cereal Chemists Inc. St.Paul, Minnesota, USA.
Day, R.A., Jr . 1992. Quantitative Analysis. Edisi ke-5. Terjemahan Pudjaatmaka, Penerbit Erlangga, Jakarta.
Dewanti, R. 2010. “Kinetika Reaksi Pembuatan Asam Oksalat Dari Sabut Siwalan Dengan Oksidator H2O2”. Jurnal Penelitian Ilmu Teknik Vol.10. Teknik Kimia FTI-UPNV. Jawa Timur.
Endang, M. W, 2005. “Pembuatan Asam Oksalat dari Sekam Padi “ Jurnal Teknik Kimia, Universitas Sebelas Maret Surakarta Vol. 4. No.1 : 13-17.
Fessenden,RJ and Fessenden, JS, 1999,”Kimia Organik”, adisi ke-3, penerbit
Erlangga, Jakarta.
Gilman, 1995, “Organic Chemistri”, John Wiley & Sons Inc. New York.
Hawley, G.G., 1977. “The Condensat Chemical Dictionary”, 9 ed., p. 452, p. 642, p.663, Van Nostrand Reinhold Co., Ltd., New York.
Kirk, R.E., and Othmer, D.F., 1952. “Encyclopedia Of Chemical Tecnology”, Vol.4, p.593-616, The International Science Encyclopedia Inc. New York.
Kirk, RE andOthmer, DF, 1983.“Encyclopedia of Chemical Technology”,
vol 5, 3ed, a Wiley Interscience Publisher inc. New York.
Levenspil, O., 1972, “Chemical Reaction Engineering”, 2 ed., John Willey
and Sons, New York.
Panjaitan, R. Ruslinda. 2008. “The Development of Areca Nut Fiber
Utilization to Make Oxalic Acid” Berita Litbang Industri Volume XXXIX,
No. 1, pp 42-49.
R. A. Day, Jr / A. L. Underwod, 1981. Analisa Kimia Kuantitatif, ed. IV.
Schaible, P.J., 1976, “Poultry Feed and Nutrion”, 2 ed., p.330 – 335, The
Evil Publishing Co. Inc. Wetport.
Sudjana, 1986, “Metode Statistika”, Edisi 4, penerbit Tarsito, Bandung.
Sukarjo, 1993, “Kimia Fisika”, Penerbit Rineka Cipta, Yogyakarta.
Syukri. 1999. Kimia Dasar 2. Penerbit ITB, Bandung.
Winarno, F.G., Srikandi F., danDedi F., 1984, “Pengantar Teknologi
Pangan”, Edisi 4, Hal.9 – 10, Gramedia.
Vogel, A.I., Tatchell, A.R., Furnis, B.S., Hannaford, A.J. and P.W.G.
Smith.Vogel's Textbook of Practical Organic Chemistry, 5th Edition. Prentice
Hall, 1996. ISBN 0-582-46236-3.
Yenti, S. R. 2000. ’’Pemanfaatan Limbah Ampas Tebu Sebagai Bahan
Pembuatan Asam Oksalat’’. Jurnal Kimia Andalas. Jurusan Kimia
Universitas Andalas
Article Metrics
Abstract Views : 2545 timesPDF Downloaded : 2 times
Refbacks
- There are currently no refbacks.
Copyright (c) 2022 Nasrun Nasrun, Fikri Hasfita, M Rizal
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
E-ISSN:2580-5436 |
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. |