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All Journal Jurnal Teknologi Dan Industri Pangan Reaktor Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik FaST : Jurnal Sains dan Teknologi

Titri Siratantri Mastuti

Department Of Food Technology, Faculty Of Science And Technology, Universitas Pelita Harapan, Tangerang

Author-ID : 2465464

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Antioxidant Properties of Different Types of Torbangun Herbal Tea Intan Cidarbulan Matita; Titri Siratantri Mastuti; Smita Maitri
Reaktor Volume 20 No.1 March 2020
Publisher : Dept. of Chemical Engineering, Diponegoro University

In this study, Torbangun leaves are processed into three different types varying in their oxidation degree, namely unoxidized, semioxidized and oxidized Torbangun leaves. Each type is then brewed into herbal tea and analyzed in terms of its total phenolic, total flavonoid and antioxidant activity. Unoxidized Torbangun herbal tea shows higher content of total phenolic (44.22 mg GAE/g) and total flavonoid (17.02 mg QE/g) compared to oxidized (24.66 mg GAE/g total phenolic content and 8.61 mg QE/g total flavonoid content) and semioxidized (33.83 mg GAE/g total phenolic content and 10.68 mg QE/g total flavonoid content) Torbangun herbal tea. In terms of the antioxidant activity, processing the Torbangun leaves into herbal tea tremendously decreased the antioxidant activity based on the IC50 value of 1400.89 ɥg/mL for unoxidized Torbangun herbal tea, 3211.71 ɥg/mL for semioxidized Torbangun herbal tea and 4504.78 ɥg/mL for oxidized Torbangun herbal tea. However, steam blanching used in the preparation of unoxidized Torbangun leaves is proven to increase the total phenolic and flavonoid content of raw or unprocessed Torbangun leaves from 39.02 to 44.22 mg GAE/g and an increase of total flavonoid from 10.32 to 17.02 mg QE/g.Keywords: antioxidant; flavonoid; herbal tea; phenolic; torbangun

Utilization of Crude Intracellular Chitinase Enzyme from Providencia stuartii for Glucosamine Production from Shrimp Shells Hardoko Hardoko; Titri Siratantri Mastuti; Desy Puspasari; Yuniwaty Halim
Reaktor Volume 19 No. 2 June 2019
Publisher : Dept. of Chemical Engineering, Diponegoro University

Chitin hydrolysis using enzyme is one of the methods to produce glucosamine in shorter time compared to using microbial cells, but the ability to produce glucosamine at enzyme’s optimum condition is influenced by substrate concentration and fermentation time. The objective of this research was to determine the optimum substrate concentration and fermentation time of shrimp shells’ chitin to produce glucosamine at the optimum pH and temperature of crude intracellular chitinase enzyme from Providencia stuartii. Method used was experimental method, started by extraction of intracellular enzyme from P. stuartii, followed by determination of optimum pH and temperature of enzyme. The optimum condition was used for experiment of shrimp shells’ chitin fermentation with treatments of chitin substrate concentration (0.5; 1.0; 1.5; 2.0%) and fermentation time (2, 4, 6 and 24 hours). Results showed that optimum enzyme activity occurred at pH of 5.0 and temperature of 40oC, which was about 6.03 U/ml. Concentration of chitin substrate and fermentation time influenced the amount of glucosamine obtained. Fermentation of shrimp shells’ chitin using crude intracellular enzyme was optimum at 1.0% substrate concentration and 6 hours fermentation time, which produced glucosamine about 1680.06±58.49 ppm. Keywords: intracellular chitinase enzyme, glucosamine, shrimp shells’ chitin, P. stuartii

Co-Authors Aurelia Clara Lausane Clara Tasia Dedi Fardiaz Dela Rosa Desy Puspasari Halim, Yuniwaty Handayani, Ratna Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Intan Cidarbulan Matita Kinkstie Fans Priscilla Fransisca Smita Maitri Tagor M. Siregar

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