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All Journal FLUIDA Indonesian Journal of Natural Pigments Canrea Journal: Food Technology, Nutritions, and Culinary Journal Journal of Functional Food and Nutraceutical
Ramdhani, Rizal Pauzan
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Environmental Science Materials Science & Nanotechnology Nursing Other

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 1 
Color Characteristics and Stability of Anthocyanin in Fresh Thunbergia erecta Flower Extract Marpaung, Abdullah Muzi; Ramdhani, Rizal Pauzan
Indonesian Journal of Natural Pigments Vol 2 No 2 (2020): Agustus 2020
Publisher : Ma Chung Research Center for Photosynthetic Pigments

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33479/ijnp.2020.02.02.31

Abstract

The main purpose of the present research was to evaluate the color characteristics of anthocyanin in Thunbergia erecta flower extract at various pH to know its potentiality as a food colorant. The fresh petal was macerated in 0.1 N HCl-Ethanol 96% (1:9) for an hour, filtrated and diluted in a buffer solution pH 1 to 12, then scanned by a spectrophotometer at 400 – 700 nm. The extract was almost colorless at pH 4 to 6 and show extremely low color stability at pH 7 and 8 (the half-life was 6.69 and 16.66 minutes, respectively). In contrast, the extract was very stable at pH 3. There was no significant color decrease after the extract being stored for 14 days at pH 3. An important spectral characteristic of Thunbergia erecta flower extract appeared at pH 7 to 10 by showing all the three colored species of anthocyanin. At pH 8, the red flavylium cation detected as λshoulder at around 537 nm, the purple quinonoidal base as the λpeak at 577 nm and blue anionic quinonoidal base as the λpeak at 614 nm. The unique spectral characteristic promoted the Thunbergia erecta flower as a potential anthocyanin-source to be used in the study of anthocyanin transformation in an aqueous system.
Oven Drying and Water Extraction of Curcuma xanthorrhiza for Hygiene Improvement in the Production of Jamu Cekok, a Traditional Appetite Stimulant Herbal Medicine Ramdhani, Rizal Pauzan; Puspita, Diaz Marsya; Sutanto, Hery
Journal Akademik Universitas Swiss German Vol. 3 No. 1 (Aug 2021)
Publisher : Swiss German University & Perhimpunan Penggiat Pangan Fungsional dan Nutrasetikal Indonesia (P3FNI)

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Abstract

Balita usia di bawah 5 tahun dengan kondisi malnutrisi merupakan permasalahan yang banyak ditemukan Indonesia, dan sekitar 53% diantaranya disebabkan oleh rendahnya nafsu makan. Jamu cekok adalah obat tradisional Indonesia yang umumnya digunakan untuk meningkatkan nafsu makan untuk anak-anak. Jamu cekok biasanya diberikan kepada anak dengan cara meremas campuran herbal dengan tangan dan langsung dimasukan kedalam mulut anak supaya cairan yang dihasilkan langsung masuk ke dalam tenggorokan anak. Bahan utama jamu cekok adalah rimpang Curcuma xanthorrhiza Roxb (Temulawak) dengan bahan aktif kurkumin dan xantorizol. Walaupun fungsi secara empiris dan potensi pasar sudah cukup menjanjikan, tetapi umumnya metode yang digunakan untuk mengeringkan bahan baku dengan sinar matahari dan proses memeras herbal memiliki potensi kontaminasi mikroba yang sangat besar. Perubahan proses pengeringan menggunakan oven dan ekstraksi menggunakan air dapat diaplikasikan untuk meningkatkan sanitasi dari jamu cekok. Pada penelitian ini, dilakukan ekstraksi temulawak menggunakan air dengan dilakukan beberapa perbedaan diantaranya kondisi suhu pengeringan (30°C dan 50°C), suhu ekstraksi (50°C, 75°C, dan 100°C), serta rasio berat dari pelarut dan bahan baku (10:5, 10:2, 10:1). Estimasi kandungan kurkumin dan penentuan xantorizol secara kualitatif digunakan untuk menentukan efektivitas dari proses ekstraksi menggunakan air, sedangkan peningkatan sanitasi dapat dilihat dari jumlah pertumbuhan bakteri. Kandungan kurkumin paling tinggi dihasilkan dari rasio pelarut terhadap bahan baku 10:2. Suhu ekstraksi paling tinggi menghasilkan kandungan kurkumin yang paling tinggi, tetapi sebaliknya memiliki kandungan xantorizol yang paling rendah. Pengeringan menggunakan oven dan ekstraksi menggunakan air menunjukan peningkatan sanitasi yang terlihat dari penurunan jumlah bakteri yang sangat signifikan.
Comparative metabolomic analysis of Tempe from velvet bean, soybean, and their combination Ramdhani, Rizal Pauzan; Tryas, Anisha Ayuning; Astawan, Made; Wresdiyati, Tutik; Sardjono, Ratnaningsih Eko; Rafidha Irdiani; Putri, Sastia Prama
jurnal1 VOLUME 8 ISSUE 1, JUNE 2025
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v8i1.1487

Abstract

Tempe, an Indonesian fermented soybean product, is a popular choice as a source of protein. Currently, Indonesia is very dependent on imported soybeans. Therefore, using local beans as raw material for tempe is necessary to reduce import dependence. Velvet beans (Mucuna pruriens) are legumes that have not been well utilized because they have many anti-nutritional compounds. Velvet beans have high carbohydrate and protein contents and other metabolites that can be utilized as antioxidant functional foods.Therefore, this research aims to analyzed the metabolites profile and explore the potential of velvet beans to partially replace soybeans in making tempe. Velvet bean seeds (VBS) and the tempe made from soybeans (SBT), velvet beans (VBT), and their combination (CSVT) were analyzed for metabolites profile by Gas Chromatography-Mass Spectrometry (GC-MS), and antioxidant activity by DPPH test (IC50). Multivariate Principal Component Analysis (PCA) of the metabolomics study showed that all samples were separated based onPrincipal Component (PC) 1 with 58.3% variation caused by fermentation process. It was shown that organic acids and sugar derivatives were on the positive axis, while amino acids were on the negative axis. In addition, the samples were separated based on PC2 with a variation of 35.8%, which was caused by differences in its bioactive components. Allantoin and DOPA compounds were on the negative axis, while genistein and daidzein were on the positive axis. The lowest IC50 value for tempe was found in VBT (361 ppm),then followed by CSVT (2,216 ppm) and SBT (15,704 ppm). These results indicate that adding velvet beans to make tempe can increase its antioxidant capacity. CSVT had more diverse metabolites, which could increase their antioxidant activity. Furthermore, CSVT presents a promising avenue for local functional food diversification, particularly in supporting efforts to reduce the consumption of imported soybeans.
Penambahan Etanol sebagai Ekstraktor Lignin dalam Mengurangi Konsumsi NaOH Dan Degradasi Fiber Pada MCOâ‚‚ Stage Suryadi, Gilang Garnadi; Kesuma, Yella Veliana; Susilo, Nurul Ajeng; Ramdhani, Rizal Pauzan
Fluida Vol. 17 No. 1 (2024): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v17i1.4472

Abstract

One of the stages in the pulp industry that needs a lot of NaOH is MCO₂ (Medium Consistency Oxygen). However, the production process is impeded by the highly restricted availability of NaOH. Additionally, the significant fiber degradation that frequently takes place at the MCO2 stage may lessen the pulp's viscosity and strength. The study's components included pulp, ethanol, and NaOH. The goal of the research was to use less NaOH and to slow down fiber degradation by adding ethanol. The process involves adjusting the dose to obtain the optimum proportion of ethanol and NaOH, after which the temperature and reaction time are varied to produce pulp with higher quality. The results showed that at various doses, 50%:50% was the most optimum proportion of ethanol and NaOH with a kappa number 18, viscosity 1068.11 cP, and brightness 32.15%ISO. The best temperature that occurred in the optimum proportion of ethanol and NaOH was 85°C with a kappa number of 17.3, a viscosity of 1056.78 cP, and a brightness of 32.56%ISO. Meanwhile, the best reaction time for the optimum proportion of ethanol and NaOH occurred at 90 minutes with a kappa number of 15.6 viscosity of 1023,04 cP, and brightness 32.69%ISO
Co-Authors Gilang Garnadi Suryadi Hery Sutanto Kesuma, Yella Veliana MADE ASTAWAN Marpaung, Abdullah Muzi Puspita, Diaz Marsya Putri, Sastia Prama Rafidha Irdiani Ratnaningsih Eko S. Susilo, Nurul Ajeng Tryas, Anisha Ayuning Tutik Wresdiyati