Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Sanusi Gugule"'
Publikováno v:
Indonesian Journal of Chemical Research, Vol 12, Iss 2 (2024)
This study aims to analyze liquid smoke's chemical content and antioxidant activity from pyrolysis of nutmeg (Myristica fragrans) shell with rotary evaporator purification. A rotary evaporator purified liquid smoke from the pyrolysis of nutmeg shells
Externí odkaz:
https://doaj.org/article/fb07497ba2a04303b5594fb4b97c9456
Publikováno v:
Solidaritas: Jurnal Pengabdian, Vol 1, Iss 2 (2021)
The COVID-19 pandemic has hit almost all countries and has an impact on various sectors, one of which is the economy and business. The impact of Covid 19 in the economic and business sectors is felt by Small and Medium Enterprises (SMEs). Cake crafts
Externí odkaz:
https://doaj.org/article/5b8b3ba2f0cd4c7f82b4e721662d31b8
Publikováno v:
Data in Brief, Vol 29, Iss , Pp - (2020)
These data describe the use of virgin oil from coconuts (Cocos nucifera) and bioethanol from the sap of sugar palms (Arenga pinnata) as raw materials for biodiesel synthesis. Virgin coconut oil (VCO) was produced using mechanical techniques and was f
Externí odkaz:
https://doaj.org/article/075ecbc31d584853ab17f76f19a07f15
Autor:
Feti Fatimah, Sanusi Gugule
Publikováno v:
Indonesian Journal of Chemistry, Vol 11, Iss 3, Pp 212-216 (2011)
It was conducted a research about the addition effect of sulphanilic acid to the synthesis 3,4-methylenedioxybenzaldehyde from the isosafrole using reagents of sodium dichromate, sulphuric acid, and sulphanilic acid. The separation and purification o
Externí odkaz:
https://doaj.org/article/4b12bc4e0f3647a0824b41af2048a3b9
Autor:
Feti Fatimah, Sanusi Gugule
Publikováno v:
Agritech, Vol 31, Iss 02 (2012)
Virgin Coconut Oil (VCO) commonly used as functional food. It contain active components of its high lauric acid content. One way to increase consumer acceptance of VCO is by processing VCO to become other food products such as salad dressing. This re
Externí odkaz:
https://doaj.org/article/c84b24c41ff3404e80531f8ca894756f
Cinnamon (Cinnamomum burmannii) Bark Essential Oil as Raw Material for Skin Cream and Anti-Bacterial
Autor:
Sandra Lewa, Sanusi Gugule
Publikováno v:
Acta Chimica Asiana. 5:158-165
Research has been carried out to identify the essential oil components of cinnamon bark (Cinnamomum burmannii) which will be used in the manufacture of face creams and to test its inhibition against Staphylococcus aureus bacteria. Cinnamon bark essen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c70aa36259714ea86fd246ba30133aa4
https://doi.org/10.29303/aca.v5i1.80
https://doi.org/10.29303/aca.v5i1.80
Publikováno v:
THE 2ND INTERNATIONAL CONFERENCE ON NATURAL SCIENCES, MATHEMATICS, APPLICATIONS, RESEARCH, AND TECHNOLOGY (ICON-SMART 2021): Materials Science and Bioinformatics for Medical, Food, and Marine Industries.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e3bf8d24f971df3e0dc704d5ba9ba66
https://doi.org/10.1063/5.0119103
https://doi.org/10.1063/5.0119103
Publikováno v:
Pakistan Journal of Biological Sciences. 24:1269-1277
lt;bgt;Background and Objective:lt;/bgt; Bakasang is a typical food of North Sulawesi and its surroundings, made from fermented fish viscera. This food is made by fermentation so that it is rich in amino acids and polypeptides. This study aimed to de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7ab4ab89090bbd1257d96c46248d418
https://doi.org/10.3923/pjbs.2021.1269.1277
https://doi.org/10.3923/pjbs.2021.1269.1277
Publikováno v:
Pakistan Journal of Biological Sciences. 20:543-551
Background and objective Production of bakasang in North Sulawesi has not been standardized. Local people still produce it without considering the optimal conditions and the fermentation is done in a simple way. The fish viscera is traditionally ferm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f21513fa948a4fdccf07615adc03797f
https://doi.org/10.3923/pjbs.2017.543.551
https://doi.org/10.3923/pjbs.2017.543.551
Publikováno v:
Oxygenius Journal Of Chemistry Education. 2:41
Tujuan dari penelitian tersebut ialah untuk dapat mengetahui pengaruh pembelajaran kooperatif tipe jigsaw disertai praktikum terhadap hasil belajar pada materi sifat koligatif larutan. Penelitian ini dilaksanakan di SMA Negeri 1 Tondano pada tahun aj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76da4a84b90ecf2811f79c7f76704018
https://doi.org/10.37033/ojce.v2i2.168
https://doi.org/10.37033/ojce.v2i2.168