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All Journal Alchemy : Journal of Chemistry Journal of Agritechnology and Food Processing
Ardiansah, Bayu
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Immunology & microbiology Materials Science & Nanotechnology Public Health

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Kopling Oksidatif Eugenol Menggunakan Ekstrak Enzim Peroksidase dari Akar Tanaman Sawi Hijau serta Uji Bioaktivitasnya Ardiansah, Bayu; Cahyana, Antonius Herry; Suwarso, Wahyudi Priyono; Maryana, Rianti; Merly, Siti
ALCHEMY Vol 5, No 3 (2017): ALCHEMY
Publisher : Department of Chemistry, Faculty of Science and Technology UIN Maulana Malik Ibrahim Malan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (630.772 KB) | DOI: 10.18860/al.v5i3.3776

Abstract

Peroxidase has been successfully extracted and partially purified from Brassica juncea L. Czern root with protein content and specific activity of 0.747 mg/mL and 0.244 U/mg, respectively. Then, it was applied as biocatalyst for green oxidative coupling reaction of eugenol to produce an orange crystal, dimeric form of eugenol (84% yield). Structure elucidation was done by using FTIR, UV-Vis and GC-MS instruments. The optical activity of dimeric eugenol was found to have Ra-configuration. Furthermore, biological activity of the product as antioxidant has been evaluated resulting in IC50 values of 32.14 and 42.43 ppm for dimeric and monomeric eugenol, respectively.
The addition of cashew pseudo-fruit by different concentration towards chemical and organoleptic quality of dumbo catfish floss Ardiansah, Bayu; Marianah, Marianah
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.13311

Abstract

Shredded floss is a food product made from main raw materials, namely beef, chicken and fish. Shredded floss is generally used as an energy source because it contains a lot of protein. This study aims to determine the effect of the addition of cashew fruit on the chemical and organeleptic properties of African catfish shredded. This study was designed using a Completely Randomized Design (CRD). Data were analyzed using the Honest Significant Difference Test (BNJ) at 5% level in one aspect, namely the addition of cashew and African catfish pseudo-fruits with the following treatments: P0 0%: (100% African catfish meat as control), P1 African catfish meat mixture 100%: 20% cashew fruit, according to the weight of the ingredients, P2 A mixture of African catfish meat 100%: 30% cashew pseudo fruit, 100% P3 A mixture of African catfish meat: 40% cashew pseudo fruit, P4 African catfish 100% cashew fruit 50%. The results of this study indicate that the treatment of adding cashew fruit to the chemical and organeleptic properties of shredded catfish has an effect on significantly on chemical properties (parameters moisture content, protein content and fiber content) whereas organeleptic properties have a significant effect on parameters of color, taste and aroma, but no significant effect on texture. The best treatment was obtained in the P3 treatment (200 grams of African catfish meat 40% cashew nuts) with a water content of 14.62%, protein content of 17.10%, fiber content of 32.49%. The taste is very like, the color is slightly brownish, the aroma is like and the texture is rough.
Co-Authors Aliya Nur Hasanah Antonius Herry Cahyana Marianah, Marianah Maryana, Rianti Merly, Siti