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All Journal Jurnal Teknologi Dan Industri Pangan PROSIDING SEMINAR KIMIA Indonesian Journal of Chemistry
Wiwit Murdianto
Department Of Agricultural Product Technology, Faculty Of Agriculture, Mulawarman University, Jl. Tanah Grogot, Kampus Gunung Kelua, Samarinda 75119, East Kalimantan, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Industrial & Manufacturing Engineering

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ANALISIS PROKSIMAT, SENYAWA FENOLIK, SIFAT ANTIOKSIDAN DAN ANTIBAKTERI KULIT BUAH Lepisanthes alata Anton Rahmadi; Yuliadini Puspita; Desy Nursayekti; Ira Sintia Sinaga; Rica Oktalina; Herry Setiawan; Wiwit Murdianto
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): 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 (184.26 KB) | DOI: 10.6066/jtip.2016.27.2.115

Abstract

Bengalun (Lepisanthes alata) is a rare and under-reported fruit native from the forests of Borneo. This fruit is non-seasonal with a thick skin and crimson color, therefore shows potential to be used as raw material for herbal tea. This research was conducted in three phases, namely: (1) to report proximate portions of seed, flesh and skin of the fruit, (2) to find the best combination of time and temperature of fruit skin drying, and (3) to explore the potential antioxidant and antibacterial capacity of fruit skin extracts produced in step (2). Proximate analysis carried out following oven-drying (60°C, 12 hours) and sun-drying (8 hours). Combination of oven temperature (40, 50, 60°C) and time (8,10,12 hours) was given to find the best drying treatment in terms of vitamin C, total phenols and anthocyanins. Anthocyanins levels approached qualitatively by red color absorbance (l=545 nm). The antioxidative capacity was approached with DPPH assay. Inhibition zones were measured against Staphylococcus aureus and Escherichia coli. Best drying treatment was at 60°C for 8 hours with moisture content of 6.73±0.18%, vitamin C of 76.9±3 mg/100 g, total phenols of 1112±8 mg GAE/kg, and red color absorbance of 0.259±0.060. The average IC50 antioxidant activity for the fruit skin extracts was 252.83±1.38 ppm. Ethanolic extract produced inhibition zones from 10.76% (1.0 mg extract/50 mL) to 22.77% (1.5 mg extract/50 mL), when compared to the positive control. Aquadest extract produced inhibition zones ranging from 7.99% (0.5 mg/50 mL) to 11.00% (1.5 mg/50 mL). N-hexane extracts showed no antibacterial activity.
FORMULATION OF YELLOW PUMPKIN (Cucurbita Moschata) AND GRATED COCONUT TO CHEMISTRY AND SENSORY PROPERTIES ON COOKIES MAKING Wiwit Murdianto; Hudaida Syahrumsyah; Susi Yanti
PROSIDING SEMINAR KIMIA SEMINAR NASIONAL KIMIA 2014
Publisher : PROSIDING SEMINAR KIMIA

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Abstract

The purpose of this research to determine the formu lation of yellow pumpkin and grated coconut and on chemical and sensory properties of the cookies making. The experimental design used in this study was completely rando mized design (CRD) with six non -factorial treat ment and repeated four times. The treaments are formu lations yello w pu mpkin and grated coconut is 0 : 100 (S 1 ), 20 : 80 (S 2 ), 40 : 60 (S 3 ), 60 : 40 (S 4 ), 80 : 20 (S 5 ), 0 : 100 (S 6 ). Data were analy zed using analysis of variance by F test, if there is a real d ifference t en contin ed it test Least ignificant Difference (L D) it α level of 5 % . The results showed that the formu lation of yellow pump kin and grated coconut with a ratio o f 40 g : 60 g (S3) was the best treatment because it had the highest score compared to the other treatments that hedonic aroma with a score of 3.27 (like), with a score of 3.57 co lors (like) , texture with a score of 3.62 (like) and flavor with a score of 3.09 (like), and the chemistry properties were mo isture con tent 3.80 %, protein content 55.84(g/100g), and fat content 11,25 (g/100g)
Optimization Method for Bioethanol Production from Giant Cassava (Manihot esculenta var. Gajah) Originated from East Kalimantan Krishna Purnawan Candra; Kasma Kasma; Ismail Ismail; Marwati Marwati; Wiwit Murdianto; Yuliani Yuliani
Indonesian Journal of Chemistry Vol 19, No 1 (2019)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.596 KB) | DOI: 10.22146/ijc.31141

Abstract

Here is the first report of bioethanol production from giant cassava, a variety of cassava originated from East Kalimantan. Hydrolysis on freshly grated cassava with two different acids was studied separately. The experiment was conducted as a single factor experiment in Completely Randomized Design (CRD) with five treatments (0.0–1.0 M of acid solution), each replicated three times. Reducing sugars, unhydrolyzed substance (fibers), and hydrolysate clarity was determined. The experiment was continued by studying fermentation condition using factorial experiment (2 x 4) in CRD. The first factor was starter concentration (Saccharomyces cerevisiae, 5 and 10%) and the second factor was fermentation time (2–11 days). Biomass and alcohol content in fermentate were determined. The data were analyzed by ANOVA, excluding alcohol content that analyzed by the non-parametric statistic. Optimization using regression analysis showed that hydrolysis by HCl was more effective than H2SO4. Hydrolysis solution of 0.58 M HCl gave an optimum reducing sugar in hydrolysate (5.6%), which equivalent to a yield of 28.18%. Starter concentration affected significantly on biomass and alcohol content (p < 0.001) of fermentate, while fermentation time affected significantly only on alcohol content (p < 0.001). Optimum condition of cassava hydrolysate fermentation (100 mL) was using 5% yeast for 8 days, which gave a yield of 14.17% bioethanol.
Co-Authors Anton Rahmadi Desy Nursayekti Herry Setiawan Hudaida Syahrumsyah Ira Sintia Sinaga Ismail Ismail Kasma Kasma Krishna Purnawan Candra Marwati Rica Oktalina Susi Yanti Yuliadini Puspita Yuliani, Yuliani