Isolasi dan Identifikasi Komponen Volatil Biji Atung (Parinarium glaberrimum Hassk)

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DC Field	Value	Language
dc.contributor.author	Murhadi
dc.contributor.author	Soewarno T.S.
dc.contributor.author	Jennie, Betty S.L.
dc.contributor.author	Apriyantono, Anton
dc.contributor.author	Yasni, Sedarnawati
dc.date.accessioned	2010-05-06T07:59:16Z
dc.date.available	2010-05-06T07:59:16Z
dc.date.issued	2003
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/13991
dc.description.abstract	The extraction of volatile components from “atung” seed was carried out by Likens Nickerson extraction apparatus with diethyl eter for 90 minutes, then continued with separation, while volatile isolates identification was done by GC-MS (Shimadzu Qp 5000). The data obtained indicated that volatile components of “atung” seed tentatively are as follow: aldehydes is the largest (34%), alkanes (17%), alkenes (11%), alcohols (7%), and ketones (6%). However, most aldehyde groups were predicted as derivative compounds resulted from the decomposition of fats and/or fatty acids due to a high temperature extraction process.	id
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Isolasi dan Identifikasi Komponen Volatil Biji Atung (Parinarium glaberrimum Hassk)	id
Appears in Collections:	Food Science and Technology

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