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All Journal Jurnal Teknologi Pangan dan Gizi CHEMPUBLISH JOURNAL Chemistry Indonesian Journal of Chemical Research Jurnal Puan Indonesia Tedc
Sari, Myra Wardati
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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 Sains dan Teknologi, 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.
KARAKTERISTIK FISIK EDIBLE FILM DENGAN VARIASI PEKTIN KULIT PISANG TANDUK DAN MINYAK ATSIRI CENGKEH Sari, Myra Wardati; Nissa, Berta Khairun
Chempublish Journal Vol. 6 No. 2 (2021): Chempublish Journal
Publisher : Department of Chemistry, Faculty of Science and Technology Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Banana plants have high production of fruit, this is compared straight about waste of banana peels. To overcome this problem, utilizing pectin of banana peel waste as an ingredient for making edible films. Clove essential oil can be used as additive in edible films as an antimicrobial that can inhibit food-destroying microorganisms. The purpose of this study was to determine the characteristics of the edible film of the pectin of the banana peel with the addition of clove essential oil with reference to the Japan Industrial Standard (JIS) Vol. 2: 1707. The method used in this research is banana peel pectin extraction, with variations in pectin concentration 0; 4; 6; 8 grams and clove essential oil 0.2; 0.4; 0.6 mL. The best edible film products that meet the JIS standard values ​​are sample B4 with a composition of 3 grams of pectin in banana peel and 0.6 mL of clove essential oil with a thickness value of 0.23 mm; the tensile strength value is 0.46 Mpa, the percent elongation is 48%, and the water vapor transmission rate (WVTR) is 6.78 g/m2/day. The appearance of the edible film produced is clear brown in color due to the influence of the color of banana peel pectin and clove essential oil. Based on these results, it can be concluded that the edible film produced meets the main parameter standards given by JIS which is used as a reference.
PENGARUH PENAMBAHAN KITOSAN DAN PLASTICIZER SORBITOL PADA PROSES PEMBUATAN PLASTIK BIODEGRADABLE BERBAHAN DASAR PATI KULIT PISANG TANDUK Cengristitama, Cengristitama; Herdiansyah, Herdiansyah; Sari, Myra Wardati
Jurnal TEDC Vol 17 No 2 (2023): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v17i2.712

Abstract

Biodegradable plastic is a type of plastic that will decompose in nature with the help of microorganisms, making it more environmentally friendly and an alternative solution to the problem of synthetic plastic waste made from petroleum. To obtain biodegradable plastic, starch can be added with a plasticizer called sorbitol, resulting in a more flexible and elastic plastic. The use of horned banana peel starch as the main material for making plastic has great potential because horned banana peels are still abundant waste in Indonesia and contain a significant amount of starch, around 29.60%. This research examines the use of horned banana peel starch as the main material for making biodegradable plastic. The aim of this research is to determine the effect of adding sorbitol and chitosan as plasticizers to horned banana peel starch-based plastic. The research used the melt intercalation method, with 16 trials, each using 10 grams of dried horned banana peel starch, and conducted three tests including thickness, water resistance, and plastic biodegradation. The composition of horned banana peel starch, chitosan, and sorbitol had an effect on the characteristics of biodegradable plastic. The best characteristics of biodegradable plastic were found in sample B1 (with a composition of starch : chitosan : sorbitol = 10 g: 2 g: 2,5 mL), which has a biodegradable plastic thickness of 0.23 mm, water resistance of 98%, and a complete biodegradation time in 7 days.
PEMBUATAN MINYAK KELAPA MURNI (VIRGIN COCONUT OIL/VCO) DENGAN MENGGUNAKAN METODE PEMANASAN Rachmawati, Nurul Putri; Sari, Myra Wardati
Jurnal TEDC Vol 17 No 3 (2023): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v17i3.731

Abstract

Virgin Coconut Oil (VCO) is a derivative product of coconut oil which has clear colour, has a low water content and free fatty acid content. The use of VCO has been widely used among the public, either for consumption or internal and external treatment. This study aims to determine the effect of variations in processing (with precipitation and without precipitation) as well as variations in heating temperature (70℃, 80℃ and 90℃) on the quality of VCO (moisture content, peroxide value, acid number and specific gravity). This research was conducted using the heating method and varied the heating temperature, besides that this research also varied the method of precipitation and without precipitation during the process of making VCO. The results of calculations and tests in this study showed that all samples were in accordance with SNI 7381: 2008, the best results in the analysis of water content, namely sample A3 with a value of 0.011%, in the analysis of peroxide number, namely sample B1 with a value of 0.62 meq/Kg, while the analysis free fatty acid content (%FFA) the best results were obtained by sample B1 with %FFA 0.011% and the results of the specific gravity analysis determined the best sample closest to the specific gravity value of market coconut oil, namely sample B2 915.5 Kg/M3. The results obtained from this research are expected to give alternatives variations process for VCO production which are easier and can be carried out by all people.
PENGARUH LAMA PERENDAMAN KAIN KATUN TERHADAP DAYA WARNA YANG DIHASILKAN EKSTRAK AKAR MENGKUDU (MORINDA CITRIFOLIA) SEBAGAI PEWARNA ALAMI Sari, Myra Wardati; -, Cengristitama; Sopian, Yogi; Wulandari, Ratna Rizky
Jurnal TEDC Vol 19 No 2 (2025): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v19i2.1255

Abstract

The textile industry requires innovation in the use of dyeing materials that are not only effective but also environmentally friendly. One potential source of natural dyes is noni root (Morinda citrifolia), which contains anthocyanin and morindone compounds as coloring agents. This study aims to examine the effect of immersion duration on the color strength of cotton fabric dyed with natural dye extracted from noni root (Morinda citrifolia). The dye extraction was carried out using two methods: heating (batch) and maceration with methanol as the solvent. The dyeing process included mordanting, dyeing with varying immersion duration (8, 16, 24, 32, and 40 hours), and fixation. The results showed that longer immersion duration increased amount of dye bound to the fabric in both extraction methods. Color fastness tests produced results categorized as poor (2–3/2.5), fair (3.0), and good (4/4–5/4.5). These findings indicate that natural dye extracted from noni root can be used as an alternative natural dye for textiles, particularly cotton fabric, with sufficient color stability.
PENGARUH PENAMBAHAN EKSTRAK UBI JALAR PUTIH TERHADAP KARAKTERISTIK SIRUP NANAS -, Cengristitama; Rochma, Siti; Sari, Myra Wardati
Jurnal TEDC Vol 17 No 3 (2023): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70428/tedc.v17i3.749

Abstract

Pineapple (Ananas comosus L. Merr) is a fruit that is always available throughout the year and makes this fruit a superior agricultural commodity in Indonesia. But, pineapples are easily damaged and decay quickly. An alternative to inhibit the damage process by processing it into pineapple syrup. This study’s aim was to determine the effect of adding white sweet potato extract to the characteristics of pineapple syrup. This research was conducted using an experimental method consisting of 1 factor, namely without variation of white sweet potato as a control (0%), 10%, 20%, 30% and 40%, so that it got 5 treatments with 2 repetitions. The research started by making white sweet potato extract, making pineapple syrup, testing vitamin C, total sugar content, viscosity and organoleptic testing. The research was conducted in accordance with SNI 3544-2013 about syrup. The results showed that the organoleptic test of pineapple syrup obtained an assessment of the taste parameters on NU1 of 3,2 (like) and on the aroma is treatment NU3 of 3,0 (like), and color on NU2 of 3,10 (like). The best results were obtained from pineapple syrup with treatment at a concentration of 10% white sweet potato extract with the observed parameters: vitamin C of 0,35%, viscosity of 31,53 cP and total sugar content of 6,4%.
Co-Authors -, Cengristitama Anisa, Hida Arliani Nur Cengristitama, Cengristitama Eva Damayanti, Eva Gultom, Cristy Hagi Herdiansyah Herdiansyah Istyami, Astri Nur Marlina, Lusi Nissa, Berta Khairun Rachmawati, Nurul Putri Riani, Yopi Rochma, Siti Sopian, Yogi Tatang Hernas Soerawidjaja Tirto Prakoso Wulandari, Ratna Rizky