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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Science and Applicative Technology Jurnal Ilmu Fisika
Sri Anggrahini
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Agriculture, Biological Sciences & Forestry Astronomy Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Physics

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Portable Electronic Nose Sebagai Instrumen Untuk Diskriminasi Aroma Kopi Robusta Jawa Dan Robusta Sumatera Yang Terkorelasi Dengan Gas Chromatography Mass Spectrometry Arimurti, Yesiana; Triyana, Kuwat; Anggrahini, Sri
Jurnal Ilmu Fisika Vol 10, No 2 (2018): Published in September 2018
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (816.655 KB) | DOI: 10.25077/jif.10.2.113-124.2018

Abstract

Kualitas kopi sangat dipengaruhi oleh aromanya. Sedangkan aroma kopi dapat diperngaruhi oleh banyak faktor, salah satunya daerah asal kopi. Oleh karena itu, instrumen uji aroma sangat dibutuhkan terutama untuk kendali mutu pada saat proses pengolahannya. Dalam penelitian ini, aroma kopi diuji menggunakan electronic nose yang hasilnya dikorelasi dengan gas chromatography mass spectrometry (GC-MS). Biji kopi jenis robusta yang berasal dari Pulau Jawa (DIY) dan Sumatera digunakan sebagai sampel uji. Penyangraian (roasting) dilakukan selama 20 menit pada suhu 210 °C. Setelah proses roasting, selanjutnya biji kopi dihaluskan menjadi bubuk dengan grinder. Pola respon masing-masing sensor gas dalam electronic nose terhadap setiap sampel bubuk kopi, direkam. Kemudian dilakukan ekstraksi ciri dengan menggunakan dua metode, yakni ekstraksi ciri gradien dikalikan dengan nilai puncak dan ekstraksi nilai rerata. Principle Component Analysis (PCA), diterapkan untuk proses diskriminasi aroma bubuk kopi. Hasil analisa GCMS menunjukkan bahwa ada perbedaan senyawa aromatik yang terdeteksi antara kopi robusta yang berasal dari pulau Jawa dan dari pulau Sumatera. Hasil ini terkorelasi dengan hasil diskriminasi aroma kopi robusta dengan menggunakan electronic nose. Selanjutnya, electronic nose mempunyai potensi digunakan pada industri kopi sebagai instrumen untuk keperluan kendali mutu selama proses pengolahan. Kata kunci: kopi robusta Jawa, robusta Sumatera, aroma, electronic nose, GC-MS
The Effect of the Covering with Black Cloth and Ethanol Concentration on the Curcuminoid Contents and Antioksidant Activity of Temulawak (Curcuma xanthorrhiza) Chip Extracts Sri Anggrahini; Raden Rara Safitriani; Umar Santosa
Jurnal Teknologi dan Industri Pangan Vol. 18 No. 2 (2007): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (308.832 KB)

Abstract

The aim of this research was to find out the curcuminoid content and antioxidant activity of temulawak (Curcuma xanthorriza) chip extracts under specific treatment. This research was started with preparation of temulawak chips. Which were made from 2 treatment of sun drying, those which were convered with black cloth and those without cover. The quantity of three types of know curcuminoids of temulawak chips were analyzed by HPCL after axtraction with 0%, 5% and 95% etanol solvent. Antioxidant activities in the extracts were measured by ferri thiocyanate and thiobarbituric acid methods. The result indicated that drying with black cloth cover showed higher curcuminoid content and antioxidant activity compared with those without black cloth cover, but drying with black cloth cover had no effect on the type of curcuminoids. The antioxidant activity of temulawak chip was highest with the type of curcuminoids being bisdemetoxicurcumine, demetoxicurcumine and curcumine when the temulawak chips were extracted with 95% ethanol. While the type of curcuminoids were only demetoxicurcumine and curcumine, when temulawak chips were extracted with 0% and 50% ethanol. Key words : Temulawak chips, curcuminoid, ethanol, antioxidant activity.
Optimasi Sintesis Methyl Cellulose (MC) dari Biji Salak (Salacca edulis Reinw) Pondoh Super Amalia Wahyuningtyas; Agus Setyoko; Sri Anggrahini; Djagal Wiseso Marseno
Journal of Science and Applicative Technology Vol 5 No 1 (2021): Journal of Science and Applicative Technology June Chapter
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM), Institut Teknologi Sumatera, Lampung Selatan, Lampung, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/jsat.v5i1.389

Abstract

Snake fruit (Salacca zalacca) is one of the typical fruits from Indonesia. Pondoh is one of the snake fruit species largely found in Yogyakarta. The kernels of snake fruit are wastes, but contains a lot of cellulose. Cellulose can be processed into methyl cellulose And be used as food additive. This study aimed to understand the optimized the optimizing synthesis of methyl cellulose through the concentration of NaOH, dimethyl sulfate and reaction temperature. The study was conducted by extracting cellulose using 4 % NaOH concentrations. Dehemicellulose and bleaching were done to dilute hemicellulose and lignin. The optimization of methyl cellulose was done using Response Surface Methodology with various concentrations of NaOH (10, 15, 20, 25, 30%), dimethyl sulfate (2, 3, 4, 5, 6 ml), and temperature (45, 50, 55, 60, 65°C). NaOH could change cellulose crystalline region and formed Na-cellulose. Dimethyl sulfate can be acted as substitution agent, while temperature controlling plays role to obtain appropriate conditions for reaction. The results showed that the use of NaOH concentration, dimethyl sulfate and temperature affected the degree of substitution, OHC and lightness. The addition of NaOH and dimethyl sulfate in producing methyl cellulose had more effect on the increasing of degree of substitution than temperature treatment. The optimum condition of methyl cellulose were 0.91% NaOH; 3.52 ml of dimethyl sulfate, at 46.51°C temperature.
Co-Authors Agus Setyoko Amalia Wahyuningtyas Arimurti, Yesiana Djagal Wiseso Marseno Kuwat Triyana Raden Rara Safitriani Umar Santosa