Article Per Year (5 Year)
p-Index From 2021 - 2026
1.037
P-Index
This Author published in this journals
All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Elkawnie Communications in Science and Technology Journal of halal product and research (JHPR)
Afifah, Ika Qurrotul
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Economics, Econometrics & Finance Education Engineering Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences Veterinary Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
Eco-friendly synthesis of magnetite based on tea dregs (Fe3O4-TD) for methylene blue adsorbent from simulation waste Rahmayanti, Maya; Yahdiyani, Atika; Afifah, Ika Qurrotul
Communications in Science and Technology Vol 7 No 2 (2022)
Publisher : Komunitas Ilmuwan dan Profesional Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21924/cst.7.2.2022.965

Abstract

Methylene blue is a popular dye used in the batik industry; however, it potentially causes environmental problems in view of the residual MB content in the liquid waste, which is difficult to naturally degrade. This study aimed to synthesize Fe3O4-TD using tea dregs from household waste and its application as an adsorbent for methylene blue dye. The synthesis was carried out using the reverse co-precipitation method with water as a solvent at room temperature. Fe3O4-TD characterization using FTIR, XRD, and PSA. The adsorption of methylene blue (MB) on Fe3O4-TD was studied at various pH MB, reaction time, and concentration MB to determine the kinetic model and MB adsorption isotherm on Fe3O4-TD and the interactions that occur between MB and Fe3O4-TD. FTIR spectra and X-Ray diffractogram showed that the magnetite formed in a pure state did not mix with other iron oxides. The crystal and particle size of Fe3O4-TD is 18.92 nm and 26.70 µm, respectively. MB adsorption on Fe3O4-TD occurred well at pH > 3 and followed the Ho' pseudo-second-order kinetics model and the Freundlich isotherm model. The interactions between MB and Fe3O4-TD through electrostatic interactions, hydrogen bonds, and phi-phi interactions.
The impact of soaking duration with phosphoric acid on the characteristics of halal gelatin obtained from New Zealand white rabbit bones (Oryctolagus cuniculus) Samha, Hanifiya; Afifah, Ika Qurrotul
Journal of Halal Product and Research (JHPR) Vol. 7 No. 2 (2024): Driving Global Halal Value Chain, What Should We Do?
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.7-issue.2.125-136

Abstract

The demands of Indonesia's numerous industrial sectors for gelatin still rely on imports. In general, gelatin produced using pork can cause serious problems for Hindus and Muslims. The product extracted from New Zealand White rabbit bones in this research has the potential to become halal gelatin. This research aimed to analyze the characteristic amide group absorption of gelatin in the Fourier Transform Infra-Red (FTIR) spectrum of the isolated gelatin from New Zealand White rabbit bones and to determine the effect of changing soaking time on the yield and gelatin characteristics. In the pre-treatment process, the sample was soaked using a 9% phosphoric acid solution for 48, 96, and 144 hours. The gelatin is then extracted at gradual temperatures for 12 hours. The characterization involved analyzing functional groups, water content, ash content, pH, and protein content. The typical absorption of gelatin functional groups in the form of amides A, I, II, and III was detected from FTIR spectrophotometric analysis. This study indicated that the soaking time significantly affected the yield, pH, ash content, and protein content of the gelatin produced, but did not significantly influencethe water content. The yield of gelatin from New Zealand White rabbit bones ranges from 4.08-6.56%. The water content of the gelatin is between 6.96-7.05%, and the pH value is 3.61-3.98. Both parameters meet the gelatin quality standards. However, the ash content of gelatin from New Zealand White rabbit bones, which ranges from 6.86-9.29%, does not meet the gelatin quality standards according to SNI 06-3735-1995 and GMIA 2012. The protein content of the rabbit bone gelatin, which is not regulated by the quality standards, ranges from 75.46-83.37%. The longer the soaking time, the higher the yield and protein content of the gelatin produced, and the lower the ash content. Keywords: Gelatin, New Zealand White Rabbit Bones, Soaking Time, Phosphoric Acid
The Concentration of Citric Acid Affects the Properties of Peking Duck (Anas platyrhynchos domestica) Bone Gelatin Saputra, Antony; Afifah, Ika Qurrotul
Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 19 No. 3 (2024)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2024.019.03.6

Abstract

Cows and pigs are the major contributors to the production of gelatin, but ethical, religious, environmental, and health concerns are prompting the exploration of gelatin sources from other materials. In the study, gelatin has been isolated from the bones of Peking duck (Anas platyrhynchos domestica) by altering the citric acid concentration in the pre-treatment process. This study aims to identify gelatin functional groups present in products derived from Peking duck bones and to assess the effect of citric acid concentration on the properties of the isolated gelatin. The pre-treatment process was conducted by soaking in 11, 13, and 15% citric acid for 72 h. Distilled water was used to extract gelatin in a water bath at gradual temperatures of 50, 65, and 80 °C for 4 h. The gelatin extract was then dried using an oven for 72 h. Gelatin characterization involves determining functional groups, calculating yield, pH, water content, ash content, and protein content. Functional group analysis using (FTIR) spectrophotometer revealed that the product has gelatin typical absorption properties, including Amide A, Amide I, Amide II, and Amide III. Citric acid concentrations can have a significant impact on yield, pH, water content, ash content, and protein content. The optimal concentration for producing gelatin is 15%, resulting in a yield of 11.89%, pH 4.085, water content 4.60%, ash content 10.48%, and protein content 58.31%. The ash content was above 3.25%, which was not in compliance with Indonesian National Standard (SNI), but the pH and water content values were in line with Gelatin Manufacturers Institute of America (GMIA) and SNI standards. Therefore, further optimisation of the soaking time is necessary.
Effect of citric acid pretreatment time on the characteristics of halal gelatin derived from manyung fish (Arius thalassinus) bones Yanuba, Vadya Kautsar; Afifah, Ika Qurrotul
Journal of Halal Product and Research Vol. 8 No. 2 (2025): Advancing the Halal Industry: Innovation, Sustainability, and Global Impact
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.8-issue.2.247-257

Abstract

Global market demand for gelatin products is expected to continue to increase by 4.3% during the period 2022-2030, but it is not matched by the availability of raw materials for making halal gelatin. In this research, the isolation and characterization of gelatin from manyung fish (also known as giant sea catfish) bones (Arius thalassinus), which has the potential to be an alternative in meeting the needs of halal gelatin. The purpose of this study was to identify the presence of typical gelatin absorption in the FTIR results of isolation products from manyung fish bones (Arius thalassinus) and determine the effect of variations in the length of citric acid soaking in the pretreatment stage on the yield and gelatin characteristics. Pretreatment was carried out using 9% citric acid solution, varying lengths of soaking: 24 hours, 48 hours, 72 hours, and 96 hours. Gelatin was then extracted twice at 70°C for 6 hours. Characterization included functional group analysis, pH, moisture content, gel strength, and viscosity. Analysis using an FTIR spectrophotometer showed the presence of typical absorption of gelatin functional groups in the form of amide A, amide I, amide II, amide III, and finger-print. The results showed that the soaking time significantly affected the yield, pH, gel strength, and viscosity of the produced gelatin, but did not significantly impact the moisture content of the gelatin. The yield of manyung fish bone gelatin ranged from 5.847-15.530%. The pH value ranged from 4.698-4.078, the moisture content 5.588-6.412%, viscosity 0.926-1.870 cP, and gel strength 183.990-55.077 g bloom. The test results of pH, moisture content, viscosity, and gel strength have met the quality standards of GMIA 2019 and SNI 06-3735-1995. The yield, moisture content, pH, viscosity, and gel strength of manyung fish bone gelatin were significantly influenced by the length of pretreatment time used   Keywords: Citric Acid, Halal Gelatin, Manyung Fish Bones, Pretreatment Time
Extraction and Characterization of Oil from Edible Insect Wood Grasshopper (Valanga nigricornis) Afifah, Ika Qurrotul; Rohmatin, Siti
Elkawnie Vol. 12 No. 2 (2026): Article In Press
Publisher : Faculty of Science and Technology Universitas Islam Negeri Ar-Raniry

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v12.i2.34515

Abstract

Abstract: Grasshopper is one of the insects that can be used as an alternative source of edible oil because the essential fatty acids content. Characterization of oil extracted from several grasshopper species has been carried out, but there has been no study related to oil from the wood grasshopper (Valanga nigricornis), widely distributed in Indonesia. This study aimed to compare the yield and quality of oil extracted from wood grasshopper (Valanga nigricornis) using maceration and soxhletation methods. The parameters that were investigated included acid, peroxide, saponification, and iodine value. In addition, the fatty acid profile of wood grasshopper oil was determined using a GC-MS instrument. Wood grasshopper oil extraction with n-hexane using the maceration method was carried out for 1 hour, while soxhletation extraction was carried out for 2 hours at a temperature of 70°C. The results showed that extraction using the maceration method produced a lower wood grasshopper oil yield of 1.44% compared to the soxhletation method of 5.43%. The average acid value of wood grasshopper oil from maceration was 4.5043 mg KOH/g, peroxide value of 3.495 meq O2/kg oil, saponification value of 40.455 mg KOH/g, iodine value of 6.82 g I2/100 g, degree of acidity of 8.029, and free fatty acid content of 2.05%. The average acid value of oil from soxhlet extraction was 5.1239 mg KOH/g, peroxide value of 5.89 meq O2/kg oil, saponification value of 31.935 mg KOH/g, iodine value of 5.67 g I2/100 g, degree of acidity of 9.13365, and free fatty acid content of 2.34%. Statistical tests showed that the difference in extraction methods did not significantly affect the quality of the oil. Fatty acid profile analysis shows that the composition of the oil resulting from maceration contains a total of more abundant unsaturated fatty acids of 63.59% and soxhletation of 60.51%, while the total saturated fatty acids are more abundant in grasshopper oil resulting from soxhletation of 38.68% compared to the results of the maceration method of 35.3%. The initial information provided by these results highlights the potential applications of edible oils extracted from wood grasshopper. Further optimization is required to improve the yield and quality of grasshopper oil for its potential application in the food industry. Abstrak: Belalang merupakan salah satu serangga yang dapat dimanfaatkan sebagai sumber alternatif edible oil karena mengandung asam lemak esensial. Karakterisasi minyak yang diekstrak dari beberapa spesies belalang telah dilakukan, tetapi belum ada penelitian terkait minyak dari belalang kayu (Valanga nigricornis) yang tersebar luas di Indonesia. Penelitian ini bertujuan untuk membandingkan rendemen dan kualitas minyak yang diekstraksi dari belalang kayu menggunakan metode maserasi dan sokletasi. Parameter yang dikaji antara lain bilangan asam, bilangan peroksida, bilangan penyabunan, dan bilangan iod. Selain itu, dilakukan penentuan profil asam lemak penyusun minyak belalang kayu menggunakan instrumen GC-MS. Ekstraksi minyak belalang kayu dengan pelarut n-heksana menggunakan metode maserasi dilakukan selama 1 jam, sedangkan ekstraksi sokletasi dilakukan selama 2 jam dengan suhu 70°C. Hasil penelitian menunjukkan bahwa ekstraksi menggunakan metode maserasi menghasilkan rendemen minyak belalang kayu lebih rendah yaitu sebesar 1,44% dibandingkan metode sokletasi sebesar 5,43%. Minyak belalang kayu hasil maserasi memiliki rata-rata bilangan asam sebesar 4,5043 mg KOH/g, bilangan peroksida 3,495 meq O2/kg minyak, bilangan penyabunan 40,455 mg KOH/g, bilangan iod 6,82 g I2/100 g, derajat asam 8,029, dan kadar asam lemak bebas sebesar 2,05%. Minyak hasil dari ekstraksi sokletasi memiliki bilangan asam sebesar 5,1239 mg KOH/g, bilangan peroksida 5,89 meq O2/kg minyak, bilangan penyabunan 31.935 mg KOH/g, bilangan iod 5,67 g I2/100 g, derajat asam 9,13365, dan kadar asam lemak bebas sebesar 2,34%. Uji statistika menunjukkan bahwa perbedaan metode ekstraksi tidak berpengaruh nyata terhadap kualitas minyak. Analisis profil asam lemak menunjukkan komposisi minyak hasil maserasi mengandung total asam lemak tak jenuh lebih melimpah sebesar 63,59% dan sokletasi sebesar 60,51%, sedangkan total asam lemak jenuh lebih melimpah pada minyak belalang kayu hasil sokletasi sebesar 38,68% dibandingkan dengan hasil metode maserasi sebesar 35,3%. Informasi awal yang diperoleh dari hasil penelitian ini menunjukkan potensi pemanfaatan minyak pangan yang diekstraksi dari belalang kayu. Optimalisasi lebih lanjut diperlukan untuk meningkatkan rendemen dan kualitas minyak belalang agar berpotensi digunakan dalam industri pangan.
Co-Authors Rahmayanti, Maya Rohmatin, Siti Samha, Hanifiya Saputra, Antony Yahdiyani, Atika Yanuba, Vadya Kautsar