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"Dalam penelitian ini, dilakukan oleozon sebagai bahan antiseptik atau antidermatitis dalam bentuk minyak cair. Berdasarkan mekanisme reaksi Criegee, ozon mengikat asam-asam lemak tak jenuh pada minyak nabati yang secara ekslusif terjadi pada ikatan-ikatan rangkap C=C dalam masing-masing struktur gugus asam lemaknya. Pemilihan minyak zaitun, biji anggur, bunga matahari, dan kedelai adalah ditinjau pada kandungan asam-asam lemak yang cukup tinggi namun memiliki kandungan yang berbeda. Pembuatan oleozon ini dilakukan dengan menggunakan ozonator hasil rancangan sendiri yang dapat beroperasi secara kontinyu selama lebih dari 12 jam. Reaksi ozonasi dikondisikan pada kisaran suhu 15-22ºC selama 42 jam secara bertahap dengan laju alir udara sebesar 180 L/jam dengan konsentrasi ozon yang keluar dari ozonator sebesar 60 mg/jam. Selanjutnya dilakukan pengujian efikasi terhadap bakteri menggunakan metode kertas cakram. Sampel minyak akan dikarakterisasi menggunakan metode bilangan iod, bilangan asam, analisis FTIR, dan pH. Hasil penelitian ini menunjukkan bahwa keempat minyak nabati memiliki efikasi dalam mendisinfeksi bakteri Stapylococcus aureus. Pada penelitian ini, minyak zaitun dan kedelai memiliki efikasi tertinggi dibandingkan dengan minyak lainnya.

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In this study will performed the synthesis of oleozon as a desinfectant or antidermatitis forming by liquid oil. By using ozone, Criegee mechanism for unsaturated fatty acid in vegetable oils will occurs to breaking down of bonds double C=C contained in structure of fatty acid. The selection of olive oil, grape seed, sunflower and soyabean based on the content of fatty acids that are quite highly and has a different fatty acid. For making ozonated oil is carried out by using design ozonator which can operate during 12 hours. The condition of reaction at temperature range of 15-22ºC for 42 hours gradually with constant air flow rate of 180 L/h with ozone concentration of 60 mg/hr. The control will be performed by Staphylococcus aureus bacteria effication by paper dishes method. The sample will be characterized and analyzed to see the change of oil after ozonation by using method of acid number, iodin number, FTIR, and pH. From the research, each sample after ozonation process can deactives Staphylococcus aureus bacteria. Olive oil and soyabean has higher effectively than other oils."

"[ABSTRAKDalam penelitian ini dilakukan sintesis minyak terozonasi dari minyak bunga matahari dengan reaksi ozonolisis secara semi-kontinu selama 12 – 72 jam. Ozonolisis dilakukan pada tiga variasi tekanan operasi (atmosferik, bertekanan, dan vakum) menggunakan reaktor semi-batch khusus berbahan stainless steel berpengaduk turbin dan berjaket pendingin. Ozonator yang digunakan adalah rancangan sendiri dengan laju alir udara masukan sebesar 540 L/jam dan konsentrasi ozon keluaran sebesar 520 mg/jam. Kondisi reaksi dijaga pada suhu 15 – 22 °C. Pengujian kualitas hasil ozonasi dilakukan dengan metode bilangan asam, bilangan peroksida, bilangan iod, analisis viskositas, dan analisis FT-IR. Berdasarkan hasil penelitian, kecepatan pengadukan terbaik adalah 150 RPM dengan pola aliran transisi dan tekanan operasi terbaik untuk sintesis minyak terozonasi dari minyak bunga matahari adalah tekanan atmosferik (1 atm).

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ABSTRACTIn this study, synthesis of ozonated vegetable oil was made ftom sunflower oil with semi-continue ozonolysis for 12 – 72 hours. Ozonolysis was done in three variation of operation pressure (atmospheric, pressurized, and vacuum) by using particular strirred semi-batch reactor from stainless steel with cooling jacket. Ozonator used was self-designed with input air flowrate of 540 L/h and ozone concentration output of 520 mg/h. The reaction condition maintained at temperature of 15 – 22 oC. Minyak terozonasi product testing was done with several methods such as analysis of acidic value, peroxide value, iodin value,viscosity, and FT-IR. Based on this research, the best stirrer speed is 150 RPM and the best pressure condition for minyak terozonasi synthesis from sunflower oil is atmospheric pressure (1 atm).;In this study, synthesis of ozonated vegetable oil was made ftom sunflower oilwith semi-continue ozonolysis for 12 – 72 hours. Ozonolysis was done in threevariation of operation pressure (atmospheric, pressurized, and vacuum) by usingparticular strirred semi-batch reactor from stainless steel with cooling jacket.Ozonator used was self-designed with input air flowrate of 540 L/h and ozoneconcentration output of 520 mg/h. The reaction condition maintained attemperature of 15 – 22 oC. Minyak terozonasi product testing was done withseveral methods such as analysis of acidic value, peroxide value, iodin value,viscosity, and FT-IR. Based on this research, the best stirrer speed is 150 RPMand the best pressure condition for minyak terozonasi synthesis from sunfloweroil is atmospheric pressure (1 atm)., In this study, synthesis of ozonated vegetable oil was made ftom sunflower oilwith semi-continue ozonolysis for 12 – 72 hours. Ozonolysis was done in threevariation of operation pressure (atmospheric, pressurized, and vacuum) by usingparticular strirred semi-batch reactor from stainless steel with cooling jacket.Ozonator used was self-designed with input air flowrate of 540 L/h and ozoneconcentration output of 520 mg/h. The reaction condition maintained attemperature of 15 – 22 oC. Minyak terozonasi product testing was done withseveral methods such as analysis of acidic value, peroxide value, iodin value,viscosity, and FT-IR. Based on this research, the best stirrer speed is 150 RPMand the best pressure condition for minyak terozonasi synthesis from sunfloweroil is atmospheric pressure (1 atm).]"

"Pada penelitian ini, metode es terozonasi dimanfaatkan untuk memperpanjang masa guna ikan tuna. Penelitian ini bertujuan untuk mengevaluasi efektivitas es terozonasi dalam memperpanjang masa guna ikan tuna. Efektivitas pengawetan dengan es terozonasi dilihat dari jumlah Total Bakteri Mesofil Aerobik, kadar air, pH, kadar protein, dan perubahan massa. Ikan tuna dikontakkan dengan es pada wadah berpenyaring dan wadah biasa. Dosis ozon terlarut dalam es yang digunakan adalah 0,15; 0,20; dan 0,25 mg/L. Pada wadah berpenyaring dengan dosis 0,25 mg/L, jumlah Total Bakteri Mesofil Aerobik pada penyimpanan 5^oC hari ke-7 dan 25^oC hari ke-1 dapat ditekan hingga 10⁷ banyaknya dibanding blanko perilaku lain dengan tingkat eliminasi mula-mula sebesar 72,92%. Dalam keadaan tersebut, ikan masih dapat dikategorikan segar dengan kadar air sebesar 76,59%, pH 6,76, dan kadar protein 21,62%. Durasi pengontakkan es dengan ikan dilakukan selama 2 jam dan 4 jam. Pada durasi kontak 2 jam, hasil eliminasi jumlah Total Bakteri Mesofil Aerobik pasca pengawetan didapatkan hingga 95,8%. Pada penyimpanan 5^oC hari ke-7 dan 25^oC hari ke-1, ikan masih dikategorikan segar dengan kadar air sebesar 75,43%, pH 6,76, dan kadar protein 24,57%. Akibat adanya kontak dengan es terozonasi, terdapat penurunan massa hingga 0,6 gram atau 12%.

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In this study, the ozonated ice was used to extend the lifetime of tuna. This study aims to evaluate the effectiveness of ozonated ice in extending the lifetime of tuna. The effectiveness of ozonated ice is seen from the Total amount of Aerobic Mesophyll Bacteria (TAMB), water content, pH, protein content, and mass change. Tuna is contacted with ice on filtered containers and ordinary containers. The dissolved dose of ozone used in the ice is 0.15; 0.20; and 0.25 mg/L. In filtered containers with 0.25 mg/L of ozone, TAMB at storage of 5^oC on day 7 and 25^oC on day 1 can be reduced by 10⁷ compared to other behavioral forms with an initial elimination rate of 72.92%. In these circumstances, fish can still be categorized as fresh fish with moisture content 76.59%, pH 6.76, and protein content 21.62%. The duration of contacting ice with fish is 2 hours and 4 hours. At 2 hours of contact duration, the results of elimination of the TAMB were up to 95.8%. At storage of 5^oC on day 7 and 25^oC on day 1, fish are still categorized as fresh fish with moisture content 75.43%, pH 6.76, and protein content 24.57%. Due to contact with ozonated ice, there is a decrease in mass up to 0.6 grams or 12%."

"Dalam penelitian ini dilakukan sintesis oleozon dari minyak zaitun dan kedelai dengan cara ozonasi secara semi-kontinu selama 42 - 84 jam. Ozonasi dilakukan dengan ozonator rancangan sendiri dengan laju alir udara masukan sebesar 200 L/jam dan konsentrasi ozon keluaran sebesar 0,04 - 0,1 g/jam. Kondisi reaksi dijaga pada suhu 15 - 22°C. Kedua jenis oleozon telah dianggap memiliki efikasi sebagai disinfektan bakteri. Pengujian kualitas hasil ozonasi dilakukan dengan metode bilangan iod, bilangan asam, FT-IR, dan pengukuran pH. Staphylococcus aureus digunakan sebagai sampel pengujian kemampuan disinfektan oleozon. Berdasarkan hasil penelitian, minyak kedelai terbukti dapat menjadi alternatif oleozon pengganti minyak zaitun.

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In this study, synthesis oleozon was made from olive oil and soybean oil with semi-continue ozonation for 42 - 84 hours. Ozonation done with self-designated ozonator with input air flow rate of 200 L/h and ozone concentration output 0.04 - 0.1 g/hr. The reaction conditions maintained at a temperature of 15-22°C. Both oleozon types has been considered to have efficacy as a disinfectant. Ozonation quality testing results conducted using iodine number, acid number, FT-IR, and pH measurements. Staphylococcus aureus is used as a disinfectant characteristic test sample. Based on this research, soybean oil is proven to be an alternative oleozon to substitute olive oil."