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Journal articles on the topic 'Volatif'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Asmuki, Asmuki. "UPAYA GURU PAI DALAM MEMBENTUK KARAKTER RELIGIUS MELALUI KEGIATAN KEAGAMAAN DI SMP MUHAMMADIYAH KARANGASEM BALI." Al-Insyiroh: Jurnal Studi Keislaman 2, no. 2 (October 12, 2018): 84–100. http://dx.doi.org/10.35309/alinsyiroh.v2i2.3323.

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Bangsa yang memiliki karakter yang kuat akan menjadikan dirinya sebagai bangsa yang bermartabat.tetapi kondisi bangsa ini yang semakin menunjukkan perilaku anti budaya dan anti karakter dan mengalami krisis moral seperti praktik korupsi, kolusi, dan nepotisme yang semakin marak pada lembaga pemerintahan Fenomena di atas jelas mendapatkan kritikan terutama dalam dunia pendidikan, karena dunia pendidikan kita saat ini dinilai lebih memperhatikan aspek kognitif semata dari pertumbuhan kesadaran nilai-nilai (agama) dan mengabaikan pembinaan aspek afektif dan konatif volatif, yakni kemauan dan tekad untuk mengamalkan nilai-nilai ajaran agama. Akibatnya terjadi kesenjangan antara pengetahuan dan pengalaman, antara gnosis dan praxis dalam kehidupan nilai agama. Atau dalam praktik pendidikan agama berubah menjadi pengajaran agama, sehingga tidak mampu membentuk pribadi-pribadi bermoral, padahal inti dari pendidikan agama adalah pendidikan moral. Kalau kita simak pendidikan atau mendidik tidak hanya sebatas mentransfer ilmu saja, namun lebih jauh pengertian itu yang lebih utama adalah dapat mengubah dalam tataran etika maupun estetika dalam kehidupan sehari-hari. Dalam riset kali ini akan dikaji pembentukan karakter religious disebuah sekolah umum yang berafisiliasi organisasi keagamaan di Karang Asem Bali

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Apriyanto, Donni Kis, and Mitrayana Mitrayana. "SERAPAN SENYAWA ORGANIK VOLATIL SEBAGAI BIOMARKER PENYAKIT KANKER PARU: SUATU MINI REVIEW." Biomedika 12, no. 2 (August 30, 2020): 58–64. http://dx.doi.org/10.23917/biomedika.v12i2.10114.

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ABSTRAKUlasan ini merupakan hasil studi literatur yang memberikan tinjauan umum serapan senyawa-senyawa organik volatil yang dianggap sebagai biomarker kanker paru. Senyawa-senyawa ini dapat menyerap pada panjang gelombang tertentu. Senyawa-senyawa organik volatil yang teridentifikasi didaftar dan dijabarkan panjang gelombang yang dapat mereka serap. Studi literatur ini menyajikan kelompok senyawa-senyawa organik volatil dapat menyerap pada rentang panjang gelombang inframerah. Hasil ulasan ini mungkin dapat bermanfaat untuk pengembangan skrinning kanker paru dengan menggunakan alat spektroskopi fotoakustik yang menggunakan sumber laser pada rentang panjang gelombang inframerah atau ultraviolet dengan memanfaatkan serapan panjang gelombang oleh senyawa-senyawa tertentu.Keyword: Biomarker Kanker Paru,Senyawa Organik Volatil, Spektroskopi ABSTRACTThis review is the result of a literature study that provides a general collection of volatile organic compounds (VOC) which are considered as markers for lung cancer. These compounds can absorb certain long waves. The volatile organic compounds identified are listed and described in wavelengths that they can absorb. Literature studies that produce volatile organic compounds in the analysis wavelength range. The results of this review may be useful for the development of lung cancer screening by photoacoustic spectroscopic devices that use laser sources in the range of infrared or ultraviolet wavelengths by utilizing wavelength absorb by certain compounds.Keyword: Lung Cancer Biomarker, Volatile Organic Compounds, Spectroscopy

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BARLINA, RINDENGAN. "Pengaruh Penyaringan Nira Terhadap Senyawa Volatil Gula Aren." Buletin Palma 16, no. 1 (September 9, 2016): 32. http://dx.doi.org/10.21082/bp.v16n1.2015.32-39.

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<p><span style="font-size: medium;">ABSTRAK </span></p><p>Nira aren merupakan bahan baku utama pengolahan gula merah. memanfaatan gula aren sangat beraneka ragam, terutama pada jenis-jenis makanan yang menghendaki rasa dan aroma khas dari gula aren, namun untuk produk tertentu tidak menghendaki adanya aroma dari gula aren. Penelitian ini dilakukan dengan tujuan mempelajari cara penyaringan nira aren dan melakukan identifikasi komponen volatil produk akhir gula aren. Penelitian dilaksanakan pada bulan Mei 2013 sampai Oktober 2013 di Tinoor Satu, Kecamatan Tomohon Utara, Laboratorium Balai Penelitian Tanaman Palma, Laboratorium Kimia dan Biokimia Jurusan Teknologi Hasil Pertanian, UGM-Yogyakarta, dan Laboratorium Flavor-Balai Besar Penelitian Tanaman Padi di Sukamandi. Nira yang sudah disiapkan disaring menggunakan tiga cara, yaitu: (a) penyaringan menggunakan kain saring, (b) penyaringan menggunakan kertas saring ditambah batu zeolit, dan (c) penyaringan menggunakan kertas saring ditambah batu zeolit dan hasil penyaringan ditambahkan kapur makan 0,25%. Selanjutnya nira diproses menjadi gula aren, dikemas menggunakan aluminium foil berlapis plastik kemudian di analisis kadar air, abu, lemak, protein, gula reduksi, sakarosa dan kalsium, sedangkan identifikasi senyawa volatil, menggunakan alat ekstraksi Likens-Nickerson dan Gas Chromatography Mass Spectrometry (GCMS). Hasil penelitian menunjukkan bahwa, pada umumnya nira yang mengalami penyaringan menyebabkan penurunan komponen makronutrien pada gula aren dan senyawa volatil. Penyaringan menggunakan kain saring menghasilkan gula aren dengan 24 jenis senyawa volatil konsentrasi 40,1314 ppm. Penyaringan dengan kertas saring tambah batu zeolit menghasilkan gula aren dengan 33 jenis senyawa volatil konsentrasi 0,1139 ppm. Penyaringan kertas saring tambah batu zeolite dan kapur makan jumlah senyawa volatil 28 jenis dengan konsentrasi 0,1292 ppm. Senyawa volatil yang dominan adalah pirazin, berturut-turut penyaringan menggunakan kain saring 31,5930 ppm. Penyaringan kertas saring tambah batu zeolit 0,0826 ppm dan penyaringan kertas saring tambah batu zeolit dan kapur makan 0,1075 ppm. Nira yang disaring menggunakan kertas saring dan ditambah batu zeolit yang menghasilkan senyawa volatil hanya 0,1139 ppm adalah yang baik karena senyawa non volatil seperti sakarosa meningkat sedangkan gula reduksi menurun dan warna gula masih khas gula aren.</p><p>Kata kunci: Nira aren, penyaringan, gula aren, volatil.</p><p> </p><span style="color: black; line-height: 115%; letter-spacing: -0.35pt; font-family: 'Arial Bold'; font-size: 14pt; mso-bidi-font-family: 'Arial Bold'; mso-font-width: 95%; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: IN; mso-fareast-language: IN; mso-bidi-language: AR-SA; mso-fareast-theme-font: minor-fareast;">Effect of Filtering Palm Sap to Volatile Compounds of Palm Sugar </span><p> </p><p><span style="font-size: medium;">ABSTRACT </span></p><p>Toddy of sugar palm is the main raw material for processing palm sugar. Utilization of palm sugar is various, especially in the types of foods that require a distinctive flavor and aroma of palm sugar, on the other hand some of products did not require any scent of palm sugar. This research had been done with the aim to study the palm sap method and to identify volatile compounds of palm sugar products. The experiment was conducted in May 2013 to October 2013 in Tinoor, Subdistrict North-Tomohon, Laboratory of Indonesian Palms Research Institute, Laboratory of Chemistry and Biochemistry Department of Agricultural Technology, Gadjah Mada University, Yogyakarta, and Laboratory Flavor of Rice Research in Sukamandi. Toddy that has been prepared is filtered using three methods which are : A ) filtration using filter cloth, B ) filtration using filter paper plus zeolite stone , and C ) filtering using filter paper plus zeolite stone and added 0.25 % limestone. Filtered toddy were processed to be palm sugar and then packed using plastic coated aluminium foil. Palm sugar then analyzed to contents of water, ash, fat, protein, reduction sugar, saccharose and calsium while identification of the volatile compounds, using a Likens-Nickerson extraction and Gas Chromatography Mass Spectrometry ( GCMS ). The results showed generally filtered toddy caused decreasing of macronutrients and volatile, compounds of palm sugar. Filtering using filter cloth produced palm sugar with 24 kinds of volatile compounds, concentration of 40.1314 ppm. Filtering paper added zeolite stone produced palm sugar with 33 kinds of volatile compounds concentration of 0.1139 ppm. Filtering paper added zeolite stone and limestone produced palm sugar with 28 kinds of volatile compounds concentration of 0.1292 ppm. The dominant volatile compound is pyrazine with concentrations respectively are filtration using filter cloth 31,5930 ppm, filter paper added zeolite stone 0.0826 ppm and filter paper added zeolite and limestone 0,1075 ppm. Toddy filtered using filter paper added zeolite store that produced volatile compounds only 0.1139 ppm was good. It means increasing non-volatile compounds such as sucrose and decreasing reduction sugar while the colour of sugar still typical of palm sugar.</p>Keywords: Toddy, filtering, palm sugar, volatile.

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Aznury, Martha, Tjandra Setiadi, and Adi Pancoro. "Pengaruh sumber karbon terhadap produksi bioplastik polihidroksialkanoat (PHA) dengan ralstonia eutropha." Jurnal Teknik Kimia Indonesia 9, no. 1 (October 2, 2018): 28. http://dx.doi.org/10.5614/jtki.2010.9.1.4.

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Bioplastic Polyhidroxyalknoate (PHA) is a polyester type bioplastic with physicochemical properties resemble to those of polypropilen from petroleum. PHA production was investigated to determine the effect of carbon source on the fermentation process by Ralstonia eutropha. Specifically, Ralstonia eutropha was cultivated in a batch bioreactor to show the dynamics of P(3HB-co-3HV) copolymer production from glucose or fructose as C source. In adition, the effect of volatile fatty acids addition, as stimulator to the copolymer production, was also studied. The operating conditions in a 7 L bioreactor were at temperature 30 oC and pH 7.0. The concentration of carbon source glucose or fructose was 40 g/L, and after 20 hour fermentation, volatile fatty acids were added. With volatile fatty acids addition, the resulting fructose fermentation had PHA content of 32.78%, in which the HV percentage was 11.78%. Meanwhile, the fermentation of glucose, stimulated by volatile fatty acids, gave PHA as much as 20.19% with HV percentage of 8.71%. Therefore,, the Ralstonia eutropha fermentation of fructose as the carbon source gave a higher yield than glucose. Keywords: Volatil Fatty Acid, Fructose, Glucose, PHA, P(3HB-co-3HV), Ralstonia eutropha AbstrakBioplastik polihidroksialkanoat (PHA) adalah bioplastik dari kelompok poliester dengan sifat fisikokimia mirip dengan plastik polipropilen dari minyak bumi. Penelitian ini bertujuan untuk mempelajari pengaruh sumber karbon terhadap poduksi PHA yang dilakukan dengan proses fermentasi menggunakan Ralstonia eutropha. Ralstonia eutropha dikultivasi dalam bioreaktor batch untuk mempelajari dinamika produksi kopolimer P(3HB-co-3HV) dari sumber karbon glukosa atau fruktosa, serta mempelajari pengaruh sumber stimulator asam lemak volatil. Kondisi operasional fermentasi menggunakan bioreaktor 7 L adalah pada temperatur 30 oC dan pH 7. Konsentrasi sumber karbon glukosa atau fruktosa yang digunakan adalah 40 gr/L, dan setelah 20 jam fermentasi ditambahkan asam lemak volatil yang berfungsi sebagai stimulator dalam produksi P(3HB-co-3HV). Panen sel Ralstonia eutropha dilakukan setelah 60 jam. Hasil penelitian menunjukkan fermentasi Ralstonia eutropha dengan substrat fruktosa dan asam lemak volatil sebagai stimulator mempunyai kandungan PHA sebesar 32,78%, dengan kadar HV 11,78%. Pada pemberian substrat glukosa dan asam lemak volatil menunjukkan kandungan PHA sebesar 20,19%, dengan kadar HV 8.71%. Jadi fermentasi Ralstonia eutropha dengan menggunakan substrat fruktosa memberikan yield yang lebih tinggi dibandingkan menggunakan substrat glukosa.Kata Kunci: Asam lemak volatil, fruktosa, glukosa, PHA, P(3HB-co-3HV), Ralstonia eutropha

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Ermaya, Dewi, Anshar Patria, Fadlan Hidayat, and Fachrul Razi. "Pengembangan Minyak Nilam Sebagai Aromaterapi Dan Potensinya Sebagai Produk Obat." Rona Teknik Pertanian 12, no. 2 (October 1, 2019): 58–63. http://dx.doi.org/10.17969/rtp.v12i2.14612.

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Abstrak. Aromaterapi adalah suatu bentuk terapi atau pengobatan menggunakan bahan tanaman volatil, yang bertujuan untuk mengatur fungsi kognitif, mood, dan kesehatan. Tanaman volatil dikenal juga minyak atsiri. Minyak atsiri biasa diperoleh dari tanaman dengan berbagai cara yang berbeda-beda seperti ekstraksi, penyulingan dan distilasi fraksinasi. Salah satu minyak atsiri adalah minyak nilam. Kandungan minyak nilam yang utama yaitu patchouli alcohol (40-50%) digunakan sebagai bahan baku, bahan pencampur dan fixative (pengikat wangi-wangian) dalam industri parfum, kosmetik, dan obat-obatan. Pengembangan minyak atsiri sebagai aromaterapi perlu dilakukan sebagai upaya peningkatan pemanfaatan dari produk minyak atsiri. Komponen aroma dari minyak atsiri cepat berinteraksi saat dihirup. Penelitian ini dilakukan untuk mengukur aktifitas lokomotor pada mencit untuk melihat efek yang ditimbulkan setelah di inhalasi dengan minyak nilam. Hasil menunjukkan adanya penurunan aktifitas setelah diinhalasi dengan minyak nilam. Ini menunjukkan minyak nilam memberikan efek depresi sistem syaraf pusat terhadap mencit. Persentase penurunan aktifitas gerak terbesar pada dosis 0,5 ml.Development of Patchouli Oil as Aromatherapy and Its Potential as Medicinal ProductsAbstract. Aromatherapy is a form of therapy or treatment using material from a volatile plant, intended to regulate cognitive, mood, and health function. Volati is also known for essential oil. Essential oil is often obtained from plants in various ways such as extraction, distillation and distillation of fractures. One essential oil is patchouli oil. The primary patchouli oil content is alcohol (40-50%), which is used as a ingredient, mixative and fixative in the perfume, cosmetics, and drugs industry. Commercial loans grew by 14 percent to RPM from the same period last year. Essential oil scent components must interact quickly when inhaled. The study was done to measure the locomotive activities of er er er to see the effect that was caused after inhalation with patouli oil. Results indicate a decrease in activity following inhalation with sapphire oil. This suggests patchouli oil, giving a depressed effect of the central nervous system on chiming. It's the largest drop in activity at a 0.5 ml dose.

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Norri, Juhani. "Volaten and Volating: Two Ghost Words in the Middle English Dictionary." Notes and Queries 64, no. 3 (September 1, 2017): 385–86. http://dx.doi.org/10.1093/notesj/gjx092.

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Lada, Yulius Gae, Supriyanto Supriyanto, and Purnama Darmadji. "PENGARUH PERENDAMAN BIJI KAKAO KERING DAN BAHAN ALAT SANGRAI TERHADAP SIFAT FISIK DAN PROFIL SENYAWA VOLATIL KAKAO SANGRAI SERTA SIFAT SENSORIS COKELAT BATANG YANG DIHASILKAN." Jurnal Agritech 34, no. 04 (February 11, 2015): 439. http://dx.doi.org/10.22146/agritech.9439.

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This research aimed at evaluating the effect of dry cocoa bean soaking and roasting using various type of materials roaster instrument on the physical properties and profile of volatile compounds of roasted beans as well as sensorial attributes of chocolate bar resulted. Dry beans were soaked into water for 2 h to reduce acidity. Roasting was carried outusing several instruments that were made from aluminum, iron and clay to obtain bean moisture content of 2 – 3.5%. Texture, color, and volatile compounds profile of roasted beans as well as sensorial attributes of chocolate bar were studied. Results showed that roasting cooking period (50 minutes) using clay roasting instrument was faster and hadhighest rate of temperature increase, followed by iron (70 minutes) and aluminum (90 minutes). Dry beans soaking significantly affected beans color (L* and λE value), chocolate bar attributes particularly aroma, acid taste and bitterness, however the instrument material differences had no significant effect on those parameters. The texture of cocoa beansroasted using a roaster of aluminum was the hardest, but it was not affected by the soaking treatment. Roasting of the cocoa beans using a roaster of aluminum, iron and clay produced different profiles on volatile compounds. A roaster of clay produced groups of compounds with the total area of SPME-GC-MS chromatogram was smaller than the roasterof aluminum and iron. The produced chocolate bars through the soaking treatment and roasting using a roaster of clay was preferred by the panelists.Keywords: Soaking, materials of roaster instrument, roasted cocoa beans, volatile compounds profile, chocolate bar ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh perendaman biji kakao kering dan penyangraian menggunakan berbagai jenis bahan alat sangrai terhadap sifat fisik dan profil senyawa volatil kakao sangrai serta sifat sensoris cokelat batang yang dihasilkan. Biji kakao kering direndam menggunakan air selama 2 jam untuk mengurangi keasaman,kemudian disangrai menggunakan berbagai jenis bahan alat sangrai (alumunium, besi dan tanah liat) hingga kadar air biji kakao sangrai mencapai 2 – 3,5%. Biji kakao kering diamati dan dianalisis sifat fisik dan profil senyawa volatil biji kakao sangrai serta sifat sensoris cokelat batang. Hasil penelitian menunjukkan bahwa penggunaan alat sangrai dari tanah liat lebih cepat dalam mematangkan biji kakao kering menjadi biji sangrai (50 menit) dengan laju peningkatan suhu yang cepat dan tinggi, selanjutnya diikuti dengan alat sangrai yang terbuat dari besi (70 menit) dan alumunium (90 menit). Perlakuan perendaman biji kakao kering berpengaruh nyata terhadap warna biji sangrai (nilai L* dan λE)dan sifat sensoris cokelat batang yang dihasilkan terutama aroma cokelat, rasa asam dan pahit, sedangkan perlakuan bahan alat sangrai tidak berpengaruh nyata. Tekstur biji kakao dari hasil penyangraian menggunakan alat sangrai dari alumunium adalah paling keras, tetapi tidak dipengaruhi oleh perlakuan perendaman. Penyangraian biji kakaomenggunakan alat sangrai dari alumunium, besi dan tanah liat menghasilkan profil senyawa volatil yang berbeda. Dari kromatogram SPME-GC-MS diketahui bahwa alat sangrai dari tanah liat menghasilkan kelompok senyawa dan total luas area yang lebih kecil dibandingkan dengan alat sangrai dari alumunium dan besi. Cokelat batang yang dihasilkan melalui perendaman dan disangrai menggunakan alat sangrai dari tanah liat adalah yang paling disukai oleh panelis.Kata kunci: Perendaman, bahan alat sangrai, biji kakao sangrai, profil senyawa volatil, cokelat batang

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Rumape, Opir, Erni Mohamad, and Rindi Antika Mohi. "Optimasi Briket Bungkil Jarak Pagar (Jatropha Curcas) Melalui Variasi Tepung Tapioka." Jambura Journal of Chemistry 1, no. 1 (March 20, 2019): 1–5. http://dx.doi.org/10.34312/jambchem.v1i1.2103.

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This research was aimed to synthesis and charaeterization of bio briquette from jathropa as fuel alternative. It was tested froxmite malysis and through variation of sharch. The res showed that briquette of jathropa head 7,837% of moisture content, 5,993% of ash, 50,900% volatile compounds, density and 7027,322- 6120,711 kal/g of calorifie value.Keywords: Jatropha, biobriket characteristics, test proximate, tapiocaPenelitian ini bertujuan untuk mengetahui proses pembuatan briket jarak pagar melalui variasi tepung tapioka sebagai bahan alternatif, melalui tahapan penelitian yang meliputi pembuatan briket yaitu pengeringan, karbonasi, dan pencetakan. Karakterisasi briket meliputi uji proksimasi yakni kadar air, kadar abu, kadar senyawa volatil, kadar karbon terikat, kerapatan dan nilai kalor. Dari hasil uji proksimasi menunjukkan bahwa briket dari bungkil jarak pagar memperoleh rata-rata 7,837 %. untuk kadar air, rata-rata 5,993 %. untuk kadar abu, rata-rata 50,900% untuk kadar senyawa volatil, 7027,322 -6120,711 kal/g untuk nilai kalor.Kata kunci: Jarak pagar, karakteristik biobriket, uji proksimasi, tepung tapioka

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Tichá, I. "Viable strategies in volatile times." Agricultural Economics (Zemědělská ekonomika) 55, No. 5 (June 1, 2009): 229–32. http://dx.doi.org/10.17221/29/2009-agricecon.

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The article aims at the description and assessment of strategic options for companies which have necessary resources to take the advantage of the current economic downturn. The theoretical framework is based on two predominant approaches to competitive advantage and the practical implications for actions to be adopted are derived from the recommendations published recently by the leading consulting firms. While quick fixes ensuring a short-term survival (mostly financially based cost-saving measures) are an essential first step, a longer-term success lies in the effective adoption of the scenario-planning techniques, active competitors intelligence and a proactive attitude to restructuring through a combination of mergers, acquisitions and divestment decisions.

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Kasiotis, Konstantinos M. "Propolis non-volatile constituents: A Review." Hygeia:journal for drugs and medicines 6, no. 1 (April 3, 2014): 111–21. http://dx.doi.org/10.15254/h.j.d.med.6.2014.128.

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Sato, Masaya, and Hideo Taniguchi. "OFF2F: A New Object File Format for Virtual Memory Systems to Support Volatile/non-Volatile Memory-Mixed Environment." International Journal of Machine Learning and Computing 9, no. 4 (August 2019): 387–92. http://dx.doi.org/10.18178/ijmlc.2019.9.4.815.

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YALÇIN, Şaban, Harun AYDOĞAN, Hacer SERDAROĞLU, Sema YILDIZ, Evren BÜYÜKFIRAT, Mahmut Alp KARAHAN, Hasan BİLİNÇ, Abdullah TAŞKIN, Alparslan TERZİ, and Nurten AKSOY. "Impact of Volatile Anesthetics on Oxidative Stress in Patients Undergoing Laparoscopic Cholecystectomy for Gallstones." Turkiye Klinikleri Journal of Medical Sciences 32, no. 1 (2012): 112–19. http://dx.doi.org/10.5336/medsci.2011-23015.

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Harahap, Rasyid Hanafi, Zulkifli Lubis, and Jamaran Kaban. "Komponen Flavor Volatil Tempe yang Dibungkus dengan Daun Pisang dan Plastik." Agritech 38, no. 2 (July 30, 2018): 194. http://dx.doi.org/10.22146/agritech.24720.

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The objective of the research was to identify volatile flavor compounds and odor description of tempeh wrapped with banana leaf and plastic fermented at different times. The research object was tempeh wrapped with banana leaf (TD) at 48 (TD1H), 72 (TD2H), and 96 hours (TD3H) fermented, and tempeh wrapped with plastic (TP) at 48 (TP1H), 72 (TP2H), and 96 hours (TP3H) fermented. Sample was extracted by SPME. GC-MS/O was used to identify volatile flavor compounds and odor description. The volatile flavor compound found in tempeh were group of ester, terpenoid, alcohol, aldehyde, ketone, furan and nitrogen containing compound. α-pinene was only found in tempeh wrapped with banana leaf, whereas piperazine, sec-butyl nitrite and (Z)-α-bisabolene were only found in tempeh wrapped with plastic. This revealed that there was difference flavor compound found in tempeh wrapped with banana leaf and tempeh wrapped with plastic. ABSTRAKPenelitian ini bertujuan untuk mengetahui komponen penyusun flavor volatil dan aroma tempe yang dibungkus daun pisang dan plastik pada waktu fermentasi yang berbeda-beda. Tempe yang digunakan sebagai objek penelitian adalah tempe yang dibungkus dengan daun pisang (TD) dengan waktu fermentasi 48 jam (TD1H), 72 jam (TD2H), dan 96 jam (TD3H) dan tempe yang dibungkus plastik (TP) dengan waktu fermentasi 48 jam (TP1H), 72 jam (TP2H), dan 96 jam (TP3H). Ekstraksi sampel tempe menggunakan HS-SPME. Analisis flavor dan deskripsi odor dilakukan dengan menggunakan GC-MS/O. Senyawa flavor tempe yang diperoleh adalah senyawa-senyawa dari golongan ester, terpenoid, alkohol, aldehid, keton, furan dan senyawa-senyawa yang mengandung nitrogen. α-pinen hanya ditemukan pada tempe yang dibungkus daun pisang, sedangkan piperazin, sec-butil nitrit dan (Z)-α-bisabolen hanya ditemukan pada tempe yang dibungkus plastik saja. Hal ini berarti ada perbedaan komponen penyusun senyawa flavor pada tempe yang dibungkus daun pisang dan plastik.

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Jenis, J., G. B. Bazhikova, M. A. Dusebaeva, Zh A. Abilov, and H. Aisa. "The constituents of volatile oils from Thymus altaicus." International Journal of Biology and Chemistry 7, no. 2 (2014): 74–77. http://dx.doi.org/10.26577/2218-7979-2014-7-2-74-77.

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Kumar, Raj, Sourav Patia, Rakesh Kumar, Md Tanyeem Ahmed, Sujoy Khara, Md Fahim Laskar, S. Deb Roy, and R. K. Dasgupta. "ANTIMICROBIAL POTENTIAL OF VOLATILE OIL ISOLATED FROM CARDAMOM." Indian Research Journal of Pharmacy and Science 4, no. 4 (December 2017): 1196–200. http://dx.doi.org/10.21276/irjps.2017.4.4.5.

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Sukmawati, Sukmawati. "Karakterisasi sifat kimia biochar dari tongkol jagung, cangkang dan tandan kosong kelapa sawit: Bahan organic menjanjikan dari limbah pertanian." Agroplantae: Jurnal Ilmiah Terapan Budidaya dan Pengelolaan Tanaman Pertanian dan Perkebunan 9, no. 2 (December 31, 2020): 25–37. http://dx.doi.org/10.51978/agro.v9i2.223.

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Karakterisasi sifat kimia merupakan konsep dasar produksi biochar yang dipengaruhi oleh suhu pirolisis dan bahan baku karena dapat memberikan informasi detail agar penerapannya sebagai amandemen dapat disesuaikan dengan jenis tanah. Penelitian ini bertujuan untuk mengkaji potensi bahan organik berdasarkan sifat kimia biochar dari tongkol jagung, cangkang kelapa sawit dan tandan kosong kelapa sawit hasil pirolisis 300-4000C. Karakteristik sifat kimia berdasarkan komponen kimia (pH, KTK, C-organik) dan proximat (kelembaban, massa yang hilang, kadar abu, zat volatile, karbon tetap). Hasil karakterisasi menunjukkan ketiga jenis biochar bersifat alkali (pH basa sedang) dan KTK yang tergolong sangat tinggi. Biochar dari tongkol jagung mengandung C-organik dan karbon tetap tertinggi masing-masing 70,2% dan 71,62%. Biochar dari cangkang kelapa sawit mengalami kehilangan massa yang paling tinggi 32,02%, namun menghasilkan zat volatil tertinggi 27,74%. Sedangkan biochar dari tandan kososng kelapa sawit memiliki kelembaban dan kadar abu tertinggi, masing-masing 6,37% dan 15,41 %. Hasil penelitian ini menunjukkan bahwa biochar dari tongkol jagung, cangkang kelapa sawit dan tandan kosong kelapa sawit dapat digunakan sebagai bahan pembenah tanah untuk kesuburan tanah.

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Võ, Uyên-Uyên T., and Michael P. Morris. "Nonvolatile, semivolatile, or volatile: Redefining volatile for volatile organic compounds." Journal of the Air & Waste Management Association 64, no. 6 (April 30, 2014): 661–69. http://dx.doi.org/10.1080/10962247.2013.873746.

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Ciganek, M., and J. Neca. "Chemical characterization of volatile organic compounds on animal farms." Veterinární Medicína 53, No. 12 (December 29, 2008): 641–51. http://dx.doi.org/10.17221/1969-vetmed.

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More than one hundred volatile organic substances were identified by gas chromatography and mass spectrometry (GC/MS) in the indoor and outdoor air, stable and farm road dust and farm soil samples from two pig and cattle farms in the South Moravian Region. Volatile fatty acids (acetic, propanoic, butanoic and pentanoic acids) and their esters dominated along with aldehydes (butanal, pentanal and hexanal) and 4-methylphenol in the indoor and outdoor air samples. Road dust and soil samples contained mainly volatile aromatic compounds (toluene, benzene, ethylbenzene, styrene and xylenes), aliphatic hydrocarbons (largely n-alkanes), dichloromethane and carbon disulphide. The health risks associated with particular volatile compounds detected in the indoor and outdoor samples from the farms need to be assessed.

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León-Camacho, M., M. Narváez-Rivas, and E. Gallardo. "Analysis of volatile compounds from Iberian hams: a review." Grasas y Aceites 63, no. 4 (October 26, 2012): 432–54. http://dx.doi.org/10.3989/gya.070112.

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Buckley, W. T., and K. E. Buckley. "Low-molecular-weight volatile indicators of canola seed deterioration." Seed Science and Technology 37, no. 3 (October 1, 2009): 676–90. http://dx.doi.org/10.15258/sst.2009.37.3.15.

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Karlidag, Semiramis, Merve Keskin, Sinan Bayram, Nazlı Mayda, and Asli Ozkok. "Honey: Determination of volatile compounds, antioxidant and antibacterial activities." Czech Journal of Food Sciences 39, No. 3 (June 29, 2021): 208–16. http://dx.doi.org/10.17221/63/2021-cjfs.

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Honey is an important functional food for human health and nutrition that is collected by honey bees and stored in the honeycombs. In this study, total phenolic content, antioxidant activity and volatile compounds of 13 different honey samples collected from various districts of Malatya province were investigated. As a result of this study, it was determined that the total phenolic content varied between 8.50 mg GAE 100 g<sup>–1</sup> and 73.90 mg GAE 100 g<sup>–1 </sup>and it was observed that the honey samples were rich in aldehydes, aliphatic acid and esters, alcohols, hydrocarbons, carboxylic acid esters, ketones, terpenes, fatty acids and esters. In addition, the antibacterial effects of honey samples were determined against 18 different pathogenic bacteria using agar well diffusion (AWD) method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). In AWD assay, it was recorded that inhibition zone diameters varied between 9 mm and 14 mm and honey samples were found to have a partial inhibitory effect against selected target pathogens.

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Carolina, Ratna Anita, Sri Mulatsih, and Lukytawati Anggraeni. "Analisis Volatilitas Harga dan Integrasi Pasar Kedelai Indonesia dengan Pasar Kedelai Dunia." Jurnal Agro Ekonomi 34, no. 1 (May 1, 2016): 47. http://dx.doi.org/10.21082/jae.v34n1.2016.47-66.

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<strong>English</strong><br />The government is necessary to maintain food price stability in order to support food security in the country. This study aims to analyze domestic (local and imported) soybean prices volatility, and analyze the market integration and the price transmission elasticity that occurs between domestic soybean market and world soybean market. Price volatility analysis using ARCH/GARCH models showed that the world soybean price is more volatile than domestic soybean price, while in domestic market, local soybean price showed more volatility than imported price. Ravallion model was used to analyze market integration and price transmission between world and domestic soybean markets. The result showed that there is no short term market integration, but there exist the long term market integration with a weak price transmission between world and domestic soybean market. <br /><br /><strong>Indonesia</strong><br />Stabilisasi harga pangan pokok, termasuk di dalamnya kedelai, merupakan salah satu hal yang perlu dijaga oleh pemerintah untuk mendukung ketahanan pangan. Penelitian ini bertujuan untuk menganalisis volatilitas harga domestik kedelai, baik lokal maupun impor, serta menganalisis integrasi pasar dan transmisi harga yang terjadi antara pasar kedelai domestik dengan pasar kedelai dunia. Analisis volatilitas harga kedelai dengan menggunakan model ARCH/GARCH menunjukkan bahwa harga kedelai dunia lebih volatil dibandingkan dengan harga kedelai domestik; sementara pada pasar kedelai domestik, harga kedelai lokal lebih volatil dibandingkan dengan harga kedelai impor. Model Ravallion digunakan untuk menganalisis integrasi pasar dan transmisi harga antara pasar kedelai dunia dengan pasar kedelai domestik. Hasil analisis menunjukkan bahwa tidak terjadi integrasi jangka pendek, namun terjadi integrasi jangka panjang dengan proses transmisi harga yang lemah antara pasar kedelai dunia dengan pasar kedelai domestik.

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23

Teyssedre, Michel. "Technologies pour un monde volatil." Le journal de l'école de Paris du management 50, no. 6 (2004): 7. http://dx.doi.org/10.3917/jepam.050.0007.

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Lee, Dong-Hyun, and Jin-Do Chung. "Relevance between Total Volatile Organic Compound (TVOC) Exposure Level and Environmental Diseases Within Residential Environments." Korean Journal of Environmental Health Sciences 37, no. 3 (June 30, 2011): 193–200. http://dx.doi.org/10.5668/jehs.2011.37.3.193.

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25

Sarlis, Nicholas, and Christian Koch. "The differential impact of volatile and intravenous anaesthetics in humans." HORMONES 9, no. 3 (July 15, 2010): 232–34. http://dx.doi.org/10.14310/horm.2002.1278.

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26

Irvan, Irma Suraya, Hari Tiarasti, Bambang Trisakti, Rosdanelli Hasibuan, and Yoshimasa Tomiuchi. "PEMBUATAN BIOGAS DARI BERBAGAI LIMBAH CAIR PABRIK KELAPA SAWIT." Jurnal Teknik Kimia USU 1, no. 1 (September 19, 2012): 45–48. http://dx.doi.org/10.32734/jtk.v1i1.1405.

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The purpose of this research is to determine the effect of Fe level as trace metal on the quantity of biogas produced from the fermentation of palm oil mill effluent (POME). Materials used in this study included POME from one of the palm oil factories belong to PTPN IV, hydrochloric acid, sodium bicarbonate, and trace metal. Observed variables were volume of biogas, concentration of Fe in fermentor, rate of degradation total solid (TS) and volatile solid (VS), and CO2at Hydraulic Retention Time (HRT) 6 days. Before HRT of 6 days reached, initial trace metal composition of Fe added were 25.2 mg / L, Co 0.42 mg / L and Ni 0.49 mg/ L. After that, composition of trace metal were consisted only Co and Ni. The results of this study showed that Fe as a trace metal did not affect the production or quantity of biogas and concentration Fe on level > 330 mg/L decreased the value of CH4, total solid (TS) and volatil solid (VS). Thus, Fe in the trace metal is no longer required if there is a high content of Fe in POME because it can be toxic for microorganism in the fermentation of biogas.

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27

Chuankun, Xu, Mo Minghe, Zhang Leming, and Zhang Keqin. "Soil volatile fungistasis and volatile fungistatic compounds." Soil Biology and Biochemistry 36, no. 12 (December 2004): 1997–2004. http://dx.doi.org/10.1016/j.soilbio.2004.07.020.

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28

Miguel, Rodel Felipe, Sivaraman Sundaram, and K. M. M. Aung. "Secure Object Stores (SOS): Non-Volatile Memory Architecture for Secure Computing." Journal of Computers 11, no. 3 (May 2016): 189–94. http://dx.doi.org/10.17706/jcp.11.3.189-194.

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29

Mendoza-Domínguez, Alberto, Marco Antonio León-Romero, and Porfirio Caballero-Mata. "Emisiones de compuestos orgánicos volátiles durante arranques en frío de automóviles ligeros." Ingeniería, investigación y tecnología 11, no. 3 (July 1, 2010): 333–47. http://dx.doi.org/10.22201/fi.25940732e.2010.11n3.029.

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30

Jurado, Ángela, Ana I. Carrapiso, Jesús Ventanasa, and Carmen García. "Changes in SPME-extracted volatile compounds from Iberian ham during ripening." Grasas y Aceites 60, no. 3 (April 28, 2009): 262–70. http://dx.doi.org/10.3989/gya.131008.

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31

Audétat, Andreas, and Enikö Bali. "A new technique to seal volatile-rich samples into platinum capsules." European Journal of Mineralogy 22, no. 1 (March 18, 2010): 23–27. http://dx.doi.org/10.1127/0935-1221/2010/0022-1982.

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32

Kazantseva, Z. I. "Phosphorylated thiacalixarenes as molecular receptors for QCM sensors of volatile compounds." Functional materials 24, no. 4 (December 18, 2017): 599–606. http://dx.doi.org/10.15407/fm24.04.599.

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Son, Yongseok, Heon Young Yeom, and Hyuck Han. "Performance Evaluation and Analysis of NVMe SSD." KIISE Transactions on Computing Practices 23, no. 7 (July 31, 2017): 428–33. http://dx.doi.org/10.5626/ktcp.2017.23.7.428.

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34

Ostwald, Tom, Bill Leighty, and Ron Blachman. "Volatile Gas." Science News 162, no. 23 (December 7, 2002): 367. http://dx.doi.org/10.2307/4013891.

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35

&NA;. "Volatile anaesthetics." Drugs & Therapy Perspectives 11, no. 7 (April 1998): 11–14. http://dx.doi.org/10.2165/00042310-199811070-00005.

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Nisse, Patrick. "Anesthésiques volatils." EMC - Biologie Médicale 1, no. 1 (January 2006): 1–7. http://dx.doi.org/10.1016/s2211-9698(06)76335-x.

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Tromans, Amanda. "Volatile defence." Nature 408, no. 6814 (December 2000): 785. http://dx.doi.org/10.1038/35048660.

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38

Weldon, B. Craig, and Terri G. Monk. "Volatile anesthetics." Current Opinion in Anaesthesiology 9, no. 4 (August 1996): 285–88. http://dx.doi.org/10.1097/00001503-199608000-00003.

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Grossman, Lisa. "Volatile nursery." New Scientist 213, no. 2850 (February 2012): 24–25. http://dx.doi.org/10.1016/s0262-4079(12)60291-7.

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40

D'Cruz, Jason. "Volatile Reasons." Australasian Journal of Philosophy 91, no. 1 (December 19, 2011): 31–40. http://dx.doi.org/10.1080/00048402.2011.641572.

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41

Jones, David. "Volatile hardware." Nature 388, no. 6638 (July 1997): 129. http://dx.doi.org/10.1038/40527.

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42

Rowan, Daryl D. "Volatile Metabolites." Metabolites 1, no. 1 (November 25, 2011): 41–63. http://dx.doi.org/10.3390/metabo1010041.

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43

Scaillet, Bruno. "Volatile destruction." Nature Geoscience 3, no. 7 (June 27, 2010): 456–57. http://dx.doi.org/10.1038/ngeo908.

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Khan, Fouad. "Volatile spillovers." Nature Energy 4, no. 3 (March 2019): 171. http://dx.doi.org/10.1038/s41560-019-0360-z.

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45

Weber, Bruce. "Volatile markets." Business Strategy Review 18, no. 2 (June 2007): 61–67. http://dx.doi.org/10.1111/j.1467-8616.2007.00472.x.

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46

Moorehead, Caroline. "Volatile cocktails." Index on Censorship 22, no. 7 (July 1993): 2. http://dx.doi.org/10.1080/03064229308535574.

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47

Hargono, Hargono. "KESETIMBANGAN ADSORBSI SENYAWA ORGANIK VOLATIL PADA PERMUKAAN TANAH (SUATU PREDIKSI MODEL)." REAKTOR 3, no. 1 (May 8, 2017): 34. http://dx.doi.org/10.14710/reaktor.3.1.34-38.

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Model adsorbsi klasik Langmuir dan BET (Brauer-Emmet-Teller) memberikan titik awal dalam pengembangan model mengenai "equilibrium state" senyawa organik volatil pada permukaan tanah. Moisture content (kandungan air) dalam tanah merupakan faktor kunci (key factor) peristiwa adsorpsi. Prediksi model persamaan diberlakukan untuk tanah kering , lembab dan basah. Pada keseimbangan adsorpsi senyawa organik volatil di udara dan di tanah memberikan korelasi antara konsentrasi uap senyawa organik volatil dikorelasikan dengan moisture content tanah. Teori menunjukkan 3 sub model tanah yang paling dominan adalah adsorpsi yang dilakukan oleh tanah kering (dry soils).

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48

Nhestricia, Nhadira. "PENGARUH KONSENTRASI OLEORESIN DAN KOMPOSISI BAHAN PENYALUT TERHADAP KARAKTERISTIK MIKROKAPSUL OLEORESIN JAHE EMPRIT (Zingiber officinale) DENGAN METODA SPRAY DRYING." FITOFARMAKA: Jurnal Ilmiah Farmasi 7, no. 1 (June 1, 2017): 44–53. http://dx.doi.org/10.33751/jf.v7i1.800.

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ABSTRAKOleoresin merupakan campuran kompleks dari bahan volatile dan bahan non- volatil yang memberikan aroma dan rasa khas pada jahe (Zingiber officinale). Oleoresin memiliki sifat sangat lengket, kental dan sulit ditakar sehingga efisiensi pemanfaatannya dalam skala industri menjadi berkurang. Masalah ini dapat diatasi dengan melakukan mikroenkapsulasi untuk mengkonversi oleoresin (zat cair) menjadi serbuk (zat padat). Tujuan penelitian ini adalah untuk membuat mikrokapsul oleoresin jahe dengan penyalut natrium kaseinat dan maltodekstrin menggunakan teknik spray drying dan mempelajari karakteristik oleoresin jahe terenkapsulasi. Penelitian ini dilakukan dalam2 tahap, yaitu penelitian pendahuluan dan penelitian utama. Pada tahap 1, oleoresin konsentrasi 5% dan 25% dienkapsulasi dengan penyalut natrium kaseinat dan maltodekstrin pada komposisi 7,5%:92,5% dan 30%:70%. Pada tahap 2, konsentrasi oleoresin dinaikan secara bertahap mulai dari 5%, 10%, 15%, sampai 20% dengan komposisi penyalut na-kaseinat dan maltodekstrin 7,5%:92,5% dan 30%:70%. Pengamatan terhadap mikrokapsul oleoresin jahe meliputi pengukuran total oil (kadar minyak atsiri), oil recovery (perolehan minyak kembali), surface oil (kadar minyak di permukaan mikrokapsul), kadar air, dan bentuk partikel mikrokapsul dengan scanning electron microscope. Mikrokapsul oleoresin jahe terbaik diperoleh pada penggunaan oleoresin konsentrasi 10% menggunakan penyalut natrium kaseinat:maltodekstrin7,5%:92,5% dengan karakteristk total oil 2,34%, oil recovery 87,50%, surface oil0,27%, dan kadar air 4,97%.Kata kunci : Jahe emprit, oleoresin, mikrokapsul

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Wilde, Michael J., William J. Robson, Paul A. Sutton, and Steven J. Rowland. "Volatile and semi-volatile components of jetsam ambergris." Natural Product Research 34, no. 21 (May 14, 2019): 3048–53. http://dx.doi.org/10.1080/14786419.2019.1607855.

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McCoy, Victoria E., H. Jonas Barthel, Arnoud Boom, Enrique Peñalver, Xavier Delclòs, and Mónica M. Solórzano-Kraemer. "Volatile and semi-volatile composition of Cretaceous amber." Cretaceous Research 127 (November 2021): 104958. http://dx.doi.org/10.1016/j.cretres.2021.104958.

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