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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
G. P. Ganda Putra
Universitas Udayana
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Karakteristik Bubuk Kulit Buah Kopi Arabika (Coffea Arabica L.) Sebagai Sumber Antioksidan Pada Variasi Suhu Dan Lama Pengeringan Menggunakan Oven Repika Sepitri Br Barus; G. P. Ganda Putra; A. A. M. Dewi Anggreni
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i04.p04

Abstract

Arabica coffee berry peel has quantitative potential and as a source of antioxidants, and needs to be subjected to a drying process before being extracted. This study aims to determine the effect of temperature and drying time using an oven and its interaction on the characteristics of arabica coffee fruit skin powder (Coffea arabica L.) as a source of antioxidants and determine the best combination of temperature and drying time using an oven that can maintain the characteristics of arabica coffee fruit skin powder as a source of antioxidants. This study used a two-factor factorial randomized block design. The factors in this research are temperature and drying time. Drying temperature which consists of three levels, namely 50ºC, 60ºC and 70ºC and drying time which consists of three levels, namely 2 hours, 4 hours and 6 hours. Treatment and grouped into 2 groups based on the time of implementation, in order to obtain 18 experimental units. Observational data obtained were analyzed using analysis or variance ANOVA and if the results of the analysis showed a significant effect, then it was continued with the Honest Significant Difference test using Minitab 17 software. The observed variables were water content, yield, total phenols, total flavonoids, antioxidant capacity, and effectiveness index. The results of this study indicate that the effect of temperature and drying time using the oven and their interactions have a very significant effect on water content, yield, total phenols, total flavonoids, and the antioxidant capacity of Arabica coffee berry skin powder. The best treatment to produce Arabica coffee berry skin powder as a source of antioxidants is using a temperature of 50ºC and a drying time of 2 hours, with a characteristic moisture content of 14.27 ± 0.01%, yield of 11.61 ± 0.07%, total phenol of 34.68 ± 0.80 mg GAE/g, total flavonoids were 9.06 ± 0.21 mg QE/g, and antioxidant capacity was 22.72 ± 0.86 mg GAEAC/g.
Pengaruh Rasio Bahan:Pelarut Dan Waktu Ekstraksi Dengan Gelombang Mikro Terhadap Ekstrak Etanol Kulit Buah Kopi Robusta Sebagai Sumber Antioksidan G. U. S. Pramitha Rahayu; G. P. Ganda Putra; L. P. Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 4 (2022): December
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2022.v10.i04.p01

Abstract

This research was conducted to determine effect of material:solvent ratio and extraction time with mi crowaves on ethanol extrac of robusta coffee husk as a source of antioxidant activity and to obtain the best material:solvent ratio and to extraction time wich can produce ethanol extrac of robusta coffee husk as a source of antioxidants. The experimental design used in this research was a factorial randomized block design, which are grouped into 2 groups based on the implementation time and consisted of two factors. The first factor was material:solvent ratio which consisted of 3 level that namely 1:20 ; 1:30 ; 1:40. The second factor was the time of extraction which consisted of 3 level namely 5, 10, and 15 minutes. The data were analyzed by analysis of variance and continued with Tukey test. The result showed that the material:solvent ratio and time extraction had a very significant effect on yield, total phenolic, total flavonoid, and antioxidant activity. Interaction between treatments had a very significant effect on anti-oxidant activity and total flavonoid. And had sigificant effect on total phenolic content. The solid to sol-vent ratio and extraction time did not significant effect of robusta coffee husk yield. The best treatment showed that the solid to solvent ratio 1:30 for 10 minutes using microwaves which characteristic yield was 8.86±0.08%, total phenol was 8.55±0.13 mg GAE/g extract, total flavonoid was 6.87±0.12 mg QE/g extract, and antioxidant activity was 37.84±0.14 mg GAE/g extract.
Karakteristik Mikroemulsi a-Tokoferol pada Perbandingan Campuran Tiga Surfaktan Nonionik dan Lama Pengadukan Putu Ayu Sucitawati; Lutfi Suhendra; G. P. Ganda Putra
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 9 No 1 (2021): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2021.v09.01.p04

Abstract

Microemulsions have thermodynamics and stable kinetics as carriers of α-tocopherol compounds. This study aimed to know the effect of mixtures ratio of three nonionic surfactants and stiring time on the characteristics of α-tocopherol microemulsion, as well as to obtain the best stiring time and mixture ratio of three nonionic surfactants to produce α-tocopherol microemulsion. This experiment used a randomized block design with two factors. The first factor is the ratio of a mixture of three nonionic surfactants with Hydrophilic-Lipophilic Balance (HLB) 14.5. The second factor is stirring time. Data were analyzed using analysis of variance and continued with BNJ test. Test the effectiveness index to determine the best treatment. The results showed that the comparison of three surfactant mixtures, stirring duration and interaction between treatments significantly affected the characteristics of α-tocopherol microemulsion. Comparison of the mixture of three surfactants Tween 80: Span 80: Tween 20 (v / v%) HLB 14.5 consisting of F2 (89,5 : 5,5 : 5) and 4 minutes stirring time is the best treatment for the characteristics of α-Tocopherol microemulsion. The best treatment has the characteristics of α-tocopherol microemulsions namely transparent appearance, stable to centrifugation (4500 rpm), pH (4.5; 5.5 and 6.5) and dilution (1: 9, 1:49 and 1:99) with Turbidity index values are below 1 percent. Microemulsion turbidity index values before and after centrifugation were 0.19 percent and microemulsion turbidity at pH 4.5 and 1: 9 dilution were 0.11 percent.
Co-Authors Anak Agung Made Dewi Anggreni G. U. S. Pramitha Rahayu L. P. Wrasiati Lutfi Suhendra Putu Ayu Sucitawati Repika Sepitri Br Barus