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Majalah Farmasi Airlangga (Airlangga Journal of Pharmacy)

ISSN 0852-1050

Vol. 4 / No. 3 / Published : 2004-12

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Original Article :

Pengaruh waktu terhadap pembentukan alkohol secara enzimatis dalam buah musa paradisiaca linn.

Author :

  1. Helmy Yusuf*1
  2. Andjar Sardjimah*2
  3. Achmad Toto Poernomo*3
  1. Bagian Farmasetika Fakultas Farmasi Universitas Airlangga
  2. Bagian Kimia Farmasi Fakultas Farmasi Universitas Airlangga
  3. Bagian Kimia Farmasi Fakultas Farmasi Universitas Airlangga

Abstract :

Qualitative and quantitative analysis using gas chromatography for alcohols and small amount of volatile substances has been used to define whether the production of alcoholic compound (ethanol) through enzymatic fermentation are influenced by the storage period in edible part of Musa paradisiaca Linn. fruit. The fruits were stored for six days at room temperature (30C), and the level of alcoholic compound was analyzed each day during the storage period. Direct extraction as sample preparation wasdone using ethyl acetate as the solvent and isopropanol as the internal standard. A qualitative parameter, represented by retention time (Rt) showed that the sample contained ethanol, proven by its same Rt with ethanol standard which was injected separately at the same instrumenl conditions. Result showed the ethanol level increment during six days of storage with the following concentrations: 0,06%; 0,05%; 0,06%; 0,13%; 0,24% and 0,39% w/w from first to sixth consecutivedays respectively. Thus, the storage period influenced the level of ethanol formed in edible part of Musa paradisiaca Linn. fruit during six days time period.

Keyword :

gas chromatography, retention time, internal standard, ethanol (alcohol), Musa sp, analysis.,


References :

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