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All Journal Jurnal Teknologi Pangan dan Gizi Chemistry Indonesian Journal of Chemical Research Jurnal Puan Indonesia
Sari, Myra Wardati
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Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health

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PENGARUH PENAMBAHAN EKSTRAK KULIT PISANG (Musa sp.) SEBAGAI SUMBER ANTIOKSIDAN PADA PRODUKSI TAHU PUTIH Anisa, Hida Arliani Nur; Sari, Myra Wardati; Riani, Yopi
Jurnal Teknologi Pangan dan Gizi Vol 19, No 2 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v19i2.2165

Abstract

High antioxidant content of banana peel can be utilized as a source of antioxidant for other foodstuffs so it will be more economically valuable. One of foodstuffs that can be added by banana peel extract is tofu. However, adding banana peel extract as a source of antioxidant to the production of tofu need to be studied further related to the shelf life of tofu base on total microbes. This study aims to find out the effect of adding banana peel extract as a source of antioxidant to the production of white tofu. Stages of research: 1) The making of banana peel extract, 2) Antioxidant test of banana peel extract, 3) Phytochemical test of extract, 4) Production of tofu with the combination of banana peel extract with variations in concentration namely 5%, 10%, and 15%, 5) The extraction of fortification tofu, 6) Test of tofu antioxidant activity, and 7) Test with TPC test. The result ahow that banana peel extract contains alkaloid, tannins, flavonoid, steroids and triterpenoid. Banana peel extract shows the antioxidant activity as much as 58,02%. The addition of banana peel extract in the production of tofu is the most optimum at the concentration of 15% with a shelf life of 1 day at room temperature that show antioxidant activity as much as 51,87%. The best TPC value on tofu with banana peel extract is produced at concentration of 15% with a shelf life of 1 day at room temperature.
Pemberdayaan Warga Desa Cimanggu melalui Pembinaan Pembuatan Ekoenzim dan Nuget Tahu Marlina, Lusi; Sari, Myra Wardati; Cengristitama, Cengristitama; Damayanti, Eva
PUAN INDONESIA Vol. 6 No. 1 (2024): Jurnal Puan Indonesia vol 6 no 1 Juli 2024
Publisher : ASOSIASI IDEBAHASA KEPRI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37296/jpi.v6i1.237

Abstract

This community service activity aims to realize the work program of the chemical engineering study program, serve the community, build a spirit of mutual cooperation and social care, and prepare students in accordance with the development and demands of society. The target of the activity is the community of Cimanggu Village, Ngamprah District, West Bandung Regency. This activity is based on Pancasila, Tri Dharma Perguruan Tinggi, and chemical engineering study program. The activity took place over two days, June 24-25, 2023, in Cimanggu Village. The first day was filled with persuasion to the community, and the second day was filled with socialization about making ecoenzymes from vegetable and fruit waste as soil fertilizers, and making tofu nuggets with the residents. This activity has been carried out well, and the entire series of events have been realized, including persuasion of residents, making ecoenzymes, socializing tofu nuggets, and helping residents with gardening. The response of the residents was quite enthusiastic.
Exploration of Novel Lipase from Plant Seeds and Plant Latexes Istyami, Astri Nur; Sari, Myra Wardati; Gultom, Cristy Hagi; Prakoso, Tirto; Soerawidjaja, Tatang Hernas
Indonesian Journal of Chemical Research Vol 12 No 1 (2024): Edition for May 2024
Publisher : Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ijcr.2024.12-ist

Abstract

As the demand for fatty acids increases, the enzymatic process of triglyceride hydrolysis emerges as a promising technology. Compared to microbial lipase, utilization of plant lipase is more practical due to its ease of preparation and cost-efficiency. This work aimed to verify the degree of lipolysis of several novel lipase sources from plants. Novel lipase sources investigated were seeds of kapok (Ceiba pentandra), java almond (Sterculia foetida), pongam (Milletia pinnata), sea mango (Cerbera manghas), tamanu (Calophyllum inophyllum), latex of sea mango, aveloz (Euphorbia tirucalli), and jackfruit (Artocarpus heterophyllus). Several acknowledged plant lipase sources were also compared, i.e. seeds of castor bean (Ricinus communis), physic nut (Jatropha curcas), rice bran (Oryza sativa), latex of frangipani (Plumeria rubra) and papaya (Carica papaya). Plant lipase was utilized in the hydrolysis of olive oil at room temperature. Results for seed and latex lipase were compared and technical issues were reported. Several plant lipases are remarkably active and potential to compete with microorganism lipases in industrial applications.
Co-Authors Anisa, Hida Arliani Nur Cengristitama, Cengristitama Eva Damayanti, Eva Gultom, Cristy Hagi Istyami, Astri Nur Marlina, Lusi Riani, Yopi Tatang Hernas Soerawidjaja Tirto Prakoso