Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal FaST : Jurnal Sains dan Teknologi
Adolf J.N. Parhusip
Program Studi Teknologi Pangan, Universitas Pelita Harapan
Computer Science & IT Environmental Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Pemanfaatan Kitosan Kepiting Bakau (Scylla serrata) dan Ion Ag+ dalam Pembuatan Lapisan Antibakteri pada Casing Handphone Adolf J.N. Parhusip; Esli Yunita Sari; Donna Calistalia Ruslim; Jessica Adelia Tiono
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 10 No. 1 (2026): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/fastjst.v10i1.10886

Abstract

Phone cases are essential for protecting mobile phones from dirt and the risk of damage. However, it may also serve as reservoirs for bacterial growth, including Staphylococcus aureus, due to frequent handling and environmental exposure. To address this issue, an antibacterial coating was developed using an epoxy resin matrix incorporated with chitosan derived from Scylla serrata and silver ions (Ag⁺) obtained from AgNO₃ as active antibacterial agents. This study aimed to evaluate the antibacterial effectiveness of Scylla serrata chitosan and Ag⁺ ions and to determine the optimal chitosan-to-Ag⁺ ratio for inhibiting Staphylococcus aureus growth on coated surfaces. An in vitro antibacterial assay was performed using the agar well diffusion method on Nutrient Agar by applying 75.36 µL of chitosan–AgNO₃ solutions at ratios of 0:1, 1:0, 1:1, 2:1, and 1:2, with epoxy resin in 99.9% absolute ethanol as the negative control and 100 ppm amoxicillin as the positive control. Antibacterial activity was assessed by measuring inhibition zone diameters, and data were analyzed using tests of normality and homogeneity followed by one-way ANOVA and the Games–Howell post hoc test. The results demonstrated that both chitosan and Ag⁺ ions exhibited significant antibacterial activity, with the highest inhibition observed for the 0:1 and 1:0 ratios, while the combined chitosan–Ag⁺ formulation at a 1:1 ratio showed the most effective synergistic antibacterial performance against Staphylococcus aureus.
Pemanfaatan Probiotik Lactobacillus casei dan Lactobacillus plantarum dalam Yoghurt Berbasis Susu Kacang Arab (Cicer Arietinum L.) dengan Perendaman Natrium Bikarbonat dan Penambahan Stevia Jennifer Felicia Prananto; Adolf J.N. Parhusip
FaST - Jurnal Sains dan Teknologi (Journal of Science and Technology) Vol. 10 No. 1 (2026): MAY
Publisher : Universitas Pelita Harapan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19166/fastjst.v10i1.10960

Abstract

Yogurt is a functional food product rich in probiotics and plays a vital role in maintaining digestive health and the immune system. Animal-based yogurt contains lactose and cholesterol, making it unsuitable for those with lactose intolerance. Therefore, lactose-free, high-protein, and nutrient-rich chickpea milk can be an alternative ingredient for plant-based yogurt. However, chickpea yogurt has quite an unpleasant taste and aroma, as well as a bitter aftertaste due to phenolic compounds and lipoxygenase enzyme activity. This study aims to develop chickpea milk yogurt with optimal sensory and nutritional quality by soaking chickpeas in sodium bicarbonate solution (0, 1, 2, 3%; 8, 16, 24 hours), adding stevia (0.044, 0.088, 0.133%) as a low-calorie sweetener, and using a combination of probiotics Lactobacillus casei and Lactobacillus plantarum (1:0, 2:1, 1:1, 1:2, 0:1) to support fermentation and yogurt stability. The results of the analysis showed that variations in the ratio of bacteria and stevia concentration significantly affected pH, total lactic acid, total LAB, total sugar, and protein, with a formulation of a 1:1 bacterial ratio and 0.088% stevia providing a pH of 4.1±0.04, protein 6.1±0.04%, lactic acid 0.96±0.01%, total sugar 1.65±0.00%, good fermentation efficiency, high LAB viability (9.27±0.04 log CFU/ml), and the highest sensory acceptance. This combination is recommended as the best formulation for chickpea milk yogurt with optimal chemical, microbiological, and sensory qualities
Co-Authors Donna Calistalia Ruslim Esli Yunita Sari Jennifer Felicia Prananto Jessica Adelia Tiono