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All Journal GEMA TEKNOLOGI Research Journal of Life Science Indonesian Food Science and TechnologyJournal Journal of Vocational Studies on Applied Research
Yudanto, Yusuf Arya
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Engineering Medicine & Pharmacology

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EKSTRAKSI SENYAWA BIOAKTIF THEAFLAVIN TEH OOLONG (CAMELLIA SINESIS) DENGAN AIR SEBAGAI GREEN SOLVENT Amalia, Rizka; Yulianto, Mohamad Endy; Purwantisari, Susiana; Yudanto, Yusuf Arya; Pangestu, Ilyas Teguh
Gema Teknologi Vol 21, No 1 (2020): April 2020 - October 2020
Publisher : Vocational School Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/gt.v21i1.32287

Abstract

Theaflavin, a polyphenolic compounds found  in oolong tea and black tea, thought to have medicinal potency. Theaflavins and their derivatives such as theaflavin gallate have shown a broad spectrum of antiviral activity against several viruses, including influenza A, B and hepatitis C viruses. Previous research show that theaflavins could inhibit RdRp activity through blocking the active site in the catalytic pocket of RdRp in SARS‐CoV‐2, SARS‐CoV and MERS‐CoV.. This research aims to extract theaflavins in oolong tea with water solvent at a temperature of 100oC, pressure > 1 atm and varied extraction times (10-60 minutes). The effect of oolong tea extraction time towards the  theaflavin content was observed. The results showed that with the longer extraction time, the theaflavin levels were reduced due to the degradation of thermal theaflavins into thearubigins. The model exponential equation obtained is  y=14,91488 e-0,2631x + 0,11865, with the R2=0.99161. The best operating conditions was obtained at 10 minutes of extraction time, resulted in 1.19% of the total theaflavin content of oolong tea.
Effectiveness of Organic Pesticides made from Cigarette Stub to the Attack Pest Intensity of Terminalia cattapa Yudanto, Yusuf Arya; Primartu, Syaviela Viagul Sams; Fuadiyah, Dinana Anissatul; Arifan, Fahmi
Research Journal of Life Science Vol 8, No 1 (2021)
Publisher : Direktorat Riset dan Pengabdian Masyarakat, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.rjls.2021.008.01.8

Abstract

The high consumption of cigarettes, especially in Indonesia, will produce harmful waste for the environment called cigarette stubs.  The waste of cigarette stubs reacts with any kinds of pathogenic fungus such as Fusarium oxysporum, Colletotrichum gloeosporiodes, Rigidoporus lignosus, and Sclerotium rolfsii. The usage of cigarette stubs as an alternative raw material for making organic pesticides can make cigarette stubs considerable as a recycled product that reduces the environment's waste. The results obtained by plants treated with biopesticides effectively resist pest attacks and support plants to naturally develop antibodies. The score of Intensity Attack (IS) from Terminalia cattapa plant applied by the biopesticides for 10 days observation results in the amount of 3.953%, with a total of 34 normal leaves and a total of 12 broken leaves. The other result of the Terminalia cattapa applied with chemical pesticides gives 12.31% of intensity attack and 12.18% of intensity attack without any treatment. This research concluded that tobacco could inhibit the attack pest of the Terminalia cattapa plant.
Foaming Behavior and Water Absorption-Desorption Cycle of Polylactide for Food Packaging Yudanto, Yusuf Arya; Afrianto, Andika Wahyu; Opaprakasit, Pakorn
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7. Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31951

Abstract

The Effect of Lactic Acid Hydrolysis in the Making of Modified Maizena Flour Yudanto, Yusuf Arya; Alvina, Raissa Wahyu; Pudjihastuti, Isti
Journal of Vocational Studies on Applied Research Volume 2, Issue 2, Year 2020 (October 2020)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (359.853 KB) | DOI: 10.14710/jvsar.v2i2.8107

Abstract

Flour is a useful agricultural product for various foodstuffs, one type of flour obtained in Indonesia is wheat flour. The need for this flour makes the import number of Indonesia increase, whereas many other plants have great potential to be used as raw material for making flour, such as tubers, taro, corn, and others. However, the content of amino acids and sugar as an energy source in corn is still relatively low. So we need a breakthrough to improve it and can affect the quality of the final product. This experiment focused on the combination of the lactic acid hydrolysis process in addition to UV light on maize starch so that the modified product is expected to have properties that almost the same with flour. There is a variety of changing variables which is the concentration of lactic acid. The number of the concentration that we use for this research is 0.5% (w/v); 1% (w/v); 1.5% (w/v); and 2% (w/v). The score of water content that we get is decreasing. It happened because the lactic acid can weaken hydrogen bonds which causes starch molecular weight to be lower, the structure becomes tenuous and soft, so that more water is evaporated during the oven drying process. Besides, the length of the hydrolysis process also affects the water content of the flour produced, which is soaking time inversely proportional to the water content produced. This happens because the longer the reaction with lactic acid causes the hydrogen bonds in starch to be weak so that the bonds between water molecules with various other components in the material more easily broken. From the analysis, the best point of the water content and baking expansion is consequently 18.780% and 40%. From 4 concentrations used (0.5%; 1%; 1.5%; and 2%), the lowest concentrations gave the best result, because it got the highest score in the baking expansion. This research result shows that modified starch has a better characteristic than natural starch. The factor that determined the good flour is the rheology characteristic which is the baking expansion.
Co-Authors Afrianto, Andika Wahyu AGUS PURWANTO Alvina, Raissa Wahyu Budiyono Budiyono Fahmi Arifan Fathurrahman, Hanif Muhammad Fuadiyah, Dinana Anissatul Heny Kusumayanti Ida Hayu Dwimawanti Isti Pudjihastuti Mohamad Endy Y Yulianto Opaprakasit, Pakorn Pangestu, Ilyas Teguh Primartu, Syaviela Viagul Sams Rizka Amalia Susiana Purwantisari Windyandari, Aulia Windyandari Yusim, Adi Kurniawan