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Isolasi, Pemurnian, dan larakterisasi Kimia Asam Kojat Hasil fermentasi oleh Mutan Aspergillus fiavus (Isolation, Parification, and Characterization of Kojic Acid from Aspergillus flavus Mutans Fermentation)

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kojic acid is a secondary metabolite commonly produced through fermentasi process by many species of Aspergillu and Penicillium. This study was conducted to isolate and parify kojic acid recovered from the fermentation culture by extraction with acetone, and purified by column vhromatography using toluence-ethyl aceacetate-formic acid (3:6:1) as the solvent. After evaporation of the solvent and re-crystallization from acetone,white crystal whose prismatic needle form were obtained. Quantitative analyses of purified kojic acid were carried out TLC densitometry. Qualitative analysis was carried out by Spectrophotometry UV and Visible, melting point, crystal form, and infra red spectrometry. The melting point of the purified kojic acid was between 152-154⁰C. The infra red spectra showed specific peaks on the wave number of (cm-1) 1700, 1230, 1140, and 3230 respectively, which were identic to standard.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Jurnal Bahan Alam Indonesia, 6(6):217-223

Penerbit

Depok Jawa Barat : Perhimpunan Peneliti Bahan Obat Alami (PERHIBA)., 2009

Deskripsi Fisik

7p.

Bahasa

ISBN/ISSN

2085-675X

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

DENSITOMETRY
ASPERGILLUS PLAVUS

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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