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Asam tartrat - Riwayat revisi
2026-09-15T16:45:32Z
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Maintenance script: Presentation V4: sitasi, referensi, Math, Wikimedia Commons, dan atribusi
2026-08-29T14:02:14Z
<p>Presentation V4: sitasi, referensi, Math, Wikimedia Commons, dan atribusi</p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Revisi sebelumnya</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revisi per 29 Agustus 2026 14.02</td>
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<td colspan="2" class="diff-lineno">Baris 1:</td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">'''Asam tartrat''' atau '''asam tartarat''' () merupakan </del>[[<del style="font-weight: bold; text-decoration: none;">senyawa organik]] turunan [[asam askorbat]], seperti [[asam oksalat]] dan [[asam treonat]]</del>. <del style="font-weight: bold; text-decoration: none;">Asam tartrat memiliki 4 [[gugus fungsional</del>|<del style="font-weight: bold; text-decoration: none;">gugus]] [[hidroksil]] dan merupakan salah satu asam primer yang dijumpai pada [[anggur (minuman)</del>|<del style="font-weight: bold; text-decoration: none;">anggur</del>]] <del style="font-weight: bold; text-decoration: none;">selain [[asam malat]] dan [[asam sitrat]].</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[<ins style="font-weight: bold; text-decoration: none;">File:Tartaric_acid</ins>.<ins style="font-weight: bold; text-decoration: none;">svg|thumb|right</ins>|<ins style="font-weight: bold; text-decoration: none;">280px</ins>|<ins style="font-weight: bold; text-decoration: none;">Tartaric acid</ins>]]</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">Dari hasil penggalian </del>[[<del style="font-weight: bold; text-decoration: none;">arkeologi</del>]] <del style="font-weight: bold; text-decoration: none;">di </del>[[<del style="font-weight: bold; text-decoration: none;">Abydos</del>]], <del style="font-weight: bold; text-decoration: none;">yang diproses dengan menggunakan </del>[[<del style="font-weight: bold; text-decoration: none;">tes radiokarbon</del>]], [[<del style="font-weight: bold; text-decoration: none;">spektrometri</del>]] <del style="font-weight: bold; text-decoration: none;">FTIR dan HPLC </del>dan <del style="font-weight: bold; text-decoration: none;">test Feigl spot, diketahui bahwa </del>asam <del style="font-weight: bold; text-decoration: none;">tartrat telah digunakan paling tidak sejak zaman Naqada IIIa2 </del>pada <del style="font-weight: bold; text-decoration: none;">sekitar tahun 3.150 sebelum masehi, di </del>[[<del style="font-weight: bold; text-decoration: none;">Mesir</del>]].</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">'''Asam tartrat''' atau '''asam tartarat''' () merupakan </ins>[[<ins style="font-weight: bold; text-decoration: none;">senyawa organik</ins>]] <ins style="font-weight: bold; text-decoration: none;">turunan </ins>[[<ins style="font-weight: bold; text-decoration: none;">asam askorbat</ins>]], <ins style="font-weight: bold; text-decoration: none;">seperti [[asam oksalat]] dan </ins>[[<ins style="font-weight: bold; text-decoration: none;">asam treonat]</ins>]<ins style="font-weight: bold; text-decoration: none;">.<ref>[http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2802977 Ascorbate as a Biosynthetic Precursor in Plants</ins>]<ins style="font-weight: bold; text-decoration: none;">. ''l of Agriculture, Food and Wine, University of Adelaide; Seth Debolt, Vanessa Melino</ins>, <ins style="font-weight: bold; text-decoration: none;">dan Christopher M. Ford''.</ref> Asam tartrat memiliki 4 [[gugus fungsional|gugus]] </ins>[[<ins style="font-weight: bold; text-decoration: none;">hidroksil</ins>]] dan <ins style="font-weight: bold; text-decoration: none;">merupakan salah satu </ins>asam <ins style="font-weight: bold; text-decoration: none;">primer yang dijumpai </ins>pada [[<ins style="font-weight: bold; text-decoration: none;">anggur (minuman)|anggur]] selain [[asam malat]] dan [[asam sitrat</ins>]].</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">==Referensi==</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Dari hasil penggalian [[arkeologi]] di [[Abydos]], yang diproses dengan menggunakan [[tes radiokarbon]], [[spektrometri]] FTIR dan HPLC dan test Feigl spot, diketahui bahwa asam tartrat telah digunakan paling tidak sejak zaman Naqada IIIa2 pada sekitar tahun 3.150 sebelum masehi, di [[Mesir]].<ref>[http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2678600 Ancient Egyptian herbal wines]. ''Museum Applied Science Center for Archaeology, University of Pennsylvania Museum of Archaeology and Anthropology, Scientific Services Division, Alcohol and Tobacco Tax and Trade Bureau, U.S. Treasury; Patrick E. McGovern, Armen Mirzoian, dan Gretchen R. Halla''.</ref></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">== Referensi ==</ins></div></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"><references /></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td></tr>
<tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">== Sumber dan atribusi ==</ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>== <del style="font-weight: bold; text-decoration: none;">Sumber </del>dan <del style="font-weight: bold; text-decoration: none;">atribusi ==</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Konten artikel ini diadaptasi dari [https://id.wikipedia.org/w/index.php?title</ins>=<ins style="font-weight: bold; text-decoration: none;">Asam+tartrat&oldid</ins>=<ins style="font-weight: bold; text-decoration: none;">29484971 Wikipedia bahasa Indonesia], revisi 29484971 (2026-07-22T06:52:32Z), yang tersedia berdasarkan lisensi Creative Commons Atribusi-BerbagiSerupa (CC BY-SA). Gambar pada artikel ini bersumber dari Wikimedia Commons </ins>dan <ins style="font-weight: bold; text-decoration: none;">mengikuti ketentuan lisensi masing-masing berkas. Mohon gunakan konten dan media secara bijak serta sesuai dengan ketentuan lisensi yang berlaku.</ins></div></td></tr>
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<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">Konten artikel ini diadaptasi dari [https://id.wikipedia.org/w/index.php?title=Asam+tartrat&oldid=29484971 Wikipedia bahasa Indonesia], revisi 29484971 (2026</del>-<del style="font-weight: bold; text-decoration: none;">07</del>-<del style="font-weight: bold; text-decoration: none;">22T06:52:32Z), yang tersedia berdasarkan lisensi Creative Commons Atribusi</del>-<del style="font-weight: bold; text-decoration: none;">BerbagiSerupa (CC BY</del>-<del style="font-weight: bold; text-decoration: none;">SA). Mohon gunakan konten ini secara bijak serta sesuai dengan ketentuan lisensi yang berlaku.</del></div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"><!</ins>-- <ins style="font-weight: bold; text-decoration: none;">WIKI_UNISSULA_PRESENTATION_V4 </ins>--<ins style="font-weight: bold; text-decoration: none;">></ins></div></td></tr>
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https://wiki.unissula.ac.id/index.php?title=Asam_tartrat&diff=26206&oldid=prev
Maintenance script: Impor teks terkontrol dari Wikipedia bahasa Indonesia; revisi 29484971; atribusi sumber disertakan.
2026-08-29T13:26:03Z
<p>Impor teks terkontrol dari Wikipedia bahasa Indonesia; revisi 29484971; atribusi sumber disertakan.</p>
<p><b>Halaman baru</b></p><div>'''Asam tartrat''' atau '''asam tartarat''' () merupakan [[senyawa organik]] turunan [[asam askorbat]], seperti [[asam oksalat]] dan [[asam treonat]]. Asam tartrat memiliki 4 [[gugus fungsional|gugus]] [[hidroksil]] dan merupakan salah satu asam primer yang dijumpai pada [[anggur (minuman)|anggur]] selain [[asam malat]] dan [[asam sitrat]].<br />
<br />
Dari hasil penggalian [[arkeologi]] di [[Abydos]], yang diproses dengan menggunakan [[tes radiokarbon]], [[spektrometri]] FTIR dan HPLC dan test Feigl spot, diketahui bahwa asam tartrat telah digunakan paling tidak sejak zaman Naqada IIIa2 pada sekitar tahun 3.150 sebelum masehi, di [[Mesir]].<br />
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==Referensi==<br />
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== Sumber dan atribusi ==<br />
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Konten artikel ini diadaptasi dari [https://id.wikipedia.org/w/index.php?title=Asam+tartrat&oldid=29484971 Wikipedia bahasa Indonesia], revisi 29484971 (2026-07-22T06:52:32Z), yang tersedia berdasarkan lisensi Creative Commons Atribusi-BerbagiSerupa (CC BY-SA). Mohon gunakan konten ini secara bijak serta sesuai dengan ketentuan lisensi yang berlaku.</div>
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