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All Journal CALYPTRA : Jurnal Ilmiah Mahasiswa Universitas Surabaya
Tjandra Pantjajani
Fakultas Teknobiologi Universitas Surabaya
Education

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EKSTRAK DAUN TEH HITAM SEBAGAI ANTIOKSIDAN ALAMI MINYAK KELAPA BLACK TEA LEAVES EXTRACT AS A NATURAL ANTIOXIDANT IN COCONUT OIL Agnes Belinda Ferina; Tjandra Pantjajani; Ruth Chrisnasari
CALYPTRA Vol. 7 No. 2 (2019): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (Maret)
Publisher : Perpustakaan Universitas Surabaya

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Coconut oil can undergo rancidity during the usage. Rancidity in coconut oil can occur due to the oxidation process. Antioxidant mostly used to prevent oil oxidation. Synthetic antioxidant usually used as a preservative in commercial oil, however synthetic antioxidant had been known to cause several health problems. Therefore, this research was aimed to study the addition of antioxidant from crude extract of black tea leaves in coconut oil quality which treated to accelerate its rancidity. Black tea leaves were extracted using 3 different solvents to determine the best solvent to extract the antioxidant from black tea leaves which gave the highest antioxidant activity. The best solvent to extract the black tea leaves was found to be ethanol 96% with the antioxidant activity of 75,01%. As much as 0,01% (v/v) crude extract of black tea leaves then used for treatment to prevent the deterioration of coconut oil. The oil quality was assessed by measuring iodine value, peroxide value, TBA value and the change in colour and viscosity. The results showed that the addition of crude extract from black tea leaves delayed the oxidation rate in coconut oil compared to the control (without extract addition). The antioxidant efficiency of crude extract from black tea leaves was 1,5.
FORMULASI PAKAN TERNAK SAPI PERAH BERBAHAN DASAR BLOTONG, TONGKOL JAGUNG, DAN TEPUNG IKAN KUALITAS RENDAH DENGAN PENAMBAHAN PROBIOTIK Euginius Eduard Effendi; Ruth Chrisnasari; Tjandra Pantjajani
CALYPTRA Vol. 7 No. 2 (2019): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (Maret)
Publisher : Perpustakaan Universitas Surabaya

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Cattle feed is a product made from a variety of organic compounds that are useful as a staple food of cattle. Filter cake usually called blotong is solid mud from the sugar mill industrial. Corn cob is an agriculture waste. Low quality fish flour is fish waste which is dried and milled. Cattle feed formulation made from raw materials has a completeness in meeting the nutritional needs of dairy cattle feed. The three ingredients processed into animal feed formulations to find the best and qualify the Indonesian National Standard (SNI). The best formulation with the composition of the filter cake 30%, 30% corn cobs, and low quality fish flour 40%. The formulation has a reduced sugar content of 0,21%, 1,6% total sugar, 4,23% water, 8,48% ash, 21,69% crude fiber, 21.3% protein, 1.84% fat, and pH of 6.39. Best cattle feed formulation was fermented by Lactobacillus acidophilusuntil seven days. After observation, reduced sugar content, total sugar, crude fiber, and pH were decreased. Probiotics was determined using Total Plate Count with the number of cells 6,12x1010 on the seventh day of fermentation.
FERMENTASI ANGGUR (WINE) DARI MANGGA KUWINI (MANGIFERA ODORATA) MENGGUNAKAN SACCHAROMYCES CEREVISIAE Margaretha Maria Stephanie; Tjandra Pantjajani; Mangihot Tua Goeltom
CALYPTRA Vol. 7 No. 2 (2019): Calyptra : Jurnal Ilmiah Mahasiswa Universitas Surabaya (Maret)
Publisher : Perpustakaan Universitas Surabaya

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Kuwini mango (Mangifera odorata) is a fruit that has a fibrous fruit flesh and flavorful seared so far underutilized. Wine mango Kuwini is one way to increase the economic value and utilization of mango Kuwini, as well as increasing the diversity of food products. In this study Kuwini mango meat processed into juice mango mangoes Kuwini by comparison Kuwini: water 1:2. Granulated sugar is added to the variation of 0%, 5%, 15% and 25%. The results showed that the addition of sugar at the beginning of the fermentation of wine can increase the levels of ethanol in wine Kuwini mango, mango wine Kuwini thus meet the Indonesian National Standard (SNI). Wine mango Kuwini with a difference of optimum increase in the ethanol content is the addition of sugar as much as 15%, with an increase in ethanol content of 8.47%. It also observed changes in total sugar, reducing sugar, total acid tertitrasi (TAT), pH, ethanol and Saccharomyces cerevisiae cell count before and after fermentation. The test results of microbial contaminants Salmonella sp. and coliforms were negative, and a test of the total number of bacterial contaminants are below the maximum contaminant limit (<1 × 102). The test results hedonic / A indicates that the mango wine Kuwini with the addition of 25% sugar has the highest preference level compared with mango wine Kuwini with the addition of sugar 0%, 5% and 15%.
Co-Authors Agnes Belinda Ferina Euginius Eduard Effendi Mangihot Tua Goeltom Margaretha Maria Stephanie Ruth Chrisnasari