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All Journal Jurnal Teknologi Dan Industri Pangan Sainteks Majalah Ilmiah MOMENTUM Pharmascience JRST (Jurnal Riset Sains dan Teknologi) Indonesian Food and Nutrition Progress PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia) JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Inovasi Teknik Kimia

Alwani Hamad

Universitas Muhammadiyah Purwokerto

Author-ID : 2465503

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences

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APPLICATION OF LEMONGRASS AS NATURAL PRESERVATIVES FOR TOFU Alwani Hamad; Eli Nurlaeli; Dea Y. Pradani; Asmiyenti D. Djalil; Dwi Hartanti
Jurnal Teknologi dan Industri Pangan Vol. 30 No. 2 (2019): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Lemongrass (Cymbopogon citratus (DC.) Stapf, Poaceae) has been known for demonstrating anti-microbial activity against food spoilage bacteria. These antimicrobial properties can be further utilized for the development of natural food preservatives. In this study, the compounds present in water extract and essential oil of lemongrass were analyzed and their potential as tofu preservatives was evaluated. The water extract was prepared by the infusion method, while the essential oil was made by steam and water distillation. The phyto-chemicals composition of the water extract and essential oil was analyzed by qualitative colorimetric phyto-chemical screening and Gas Chromatography-Mass Spectroscopy (GC-MS) technique, respectively. Their preservative activity on tofu was evaluated by observing their ability to inhibit the growth of bacteria on the tofu and the physical changes of tofu during 10 days of preservation at room temperature. The results showed that lemongrass water extract contained terpenoids, tannins, and saponins. The GC-MS analysis identified 13 compounds in the essential oil. Neral, geranial, β-myrcene, juniper camphor, and viridiflorol were found as the major compounds. At concentration of 20%, lemongrass water extract demonstrated inhibition of bacterial growth during 10 day storage of tofu and improved the shelf life by 4 days longer from those of the negative control. In contrast, lemongrass essential oil did not show inhibitory activity in bacterial growth in tofu but it was capable of maintaining the color, odor, and texture of tofu as well as delaying the slime formation up to 4 days.

PENGARUH PENAMBAHAN SUMBER NITROGEN TERHADAP HASIL FERMENTASI NATA DE COCO Alwani Hamad; Kristiono Kristiono
JURNAL ILMIAH MOMENTUM Vol 9, No 1 (2013)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/jim.v9i1.851

Nata de coco adalah makanan yang berasal dari hasil fermentasi air kelapa dengan bantuan bakteri Acetobacter xylinum. Nata ini dapat digunakan sebagai dessert dan kaya akan serat. Pembentukan nata sangat membutuhkan nutrisi nitrogen. Hal ini perlunya mengetahui jenis sumber nitrogen dan komposisi yang tepat dalam fermentasinya. Penelitian ini bertujuan mengetahui pengaruh perbedaan sumber nirogen (urea, ZA, amonium sulfat,dan yeast ekstrak) serta mencari komposisi agar diperoleh nata dengan sifat fisik terbaik. Penelitian dilakukan dalam dua tahap yaitu mencari sumber nitrogen dan dilanjutkan mencari komposisi yang tepat. Hasil penelitian menunjukkan bahwa urea memberikan hasil terbaik dalam menghasilkan nata de coco dengan yield sebanyak 87,36 %, tebal 8,6 mm dengan komposisi sebanyak 5 gr dalam 500 ml air kelapa. Penelitian ini dharapkan mampu memberikan informasi sumber ntrogen dan komposisi yang tepat agar memperoleh hasil terbaik nata de coco. Kata Kunci: fermentasi, nata de coco, nitrogen, urea

OPTIMASI PRODUKSI LECTHIN DARI PROSES WATER DEGUMMING MINYAK WIJEN MENGGUNAKAN RESPONSE SURFACE METHODOLOGY Alwani Hamad; Heru Sutopo; Anwar Ma’ruf
JURNAL ILMIAH MOMENTUM Vol 13, No 1 (2017)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/jim.v13i1.1758

Lecithin merupakan pengemulsi alami yang memiliki dua kutup yaitu polar dan non polar sehingga dapat dimanfaatkan sebagai emulsifier dan food suplemen. Vegetable lecithin dipasaran kebanyakan berasal dari minyak kedelai. Hal ini menunjukkan bahwa perlunya mengkaji optimasi lechitin dari minyak nabati lain, seperti minyak wijen. Penelitian ini bertujuan untuk mengetahui hasil optimasi proses produk lechithin dari water degumming minyak wijen menggunakan response surface method (RSM) dengan central composite design untuk tiga variable yaitu jumlah air yang ditambahkan, waktu, dan lama pengadukan . Sebanyak 250 minyak wijen dipanaskan dan ditambahkan soft water (0.5 – 6%), diaduk selama 15-180 menit dan dipanaskan dengan suhu 40 – 100 oC, kemudian dipisahkan dan dikeringkan sehingga menghasilkan gums lecithin. Respon dalam penelitian adalah rendemen crude lecithin yang dihasilkan. Hasil dari penelitian ini menunjukkan bahwa RSM dapat digunakan untuk mengoptimasi proses produksi dengan R2 sebanyak 65,5%. Hasil optimasi menghasilkan rendemen optimum akan dihasilkan dengan komposisi 5% jumlah air yang ditambahkan pada suhu 85oC dan diaduk selama 30 menit dengan hasil rendemen sebanyak 9,55%. Kata kunci: lecithin, water degumming, minyak wijen, emulsifier, Respon surface method.

Hubungan Kuantitatif Struktur-Aktifitas dan Doking Molekular Senyawa Meso-Tetraphenylporphyrin dan Meso-Tetraphenylchlorin sebagai Fotosensitizer untuk Terapi Fotodinamik Asmiyenti Djaliasrin Djalil; Nurul Fadhilah Deni Saputri; Suparman Suparman; Alwani Hamad
Jurnal Pharmascience Vol 3, No 1 (2016): Jurnal Pharmascience
Publisher : Program Studi Farmasi FMIPA Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/jps.v3i1.5831

ABSTRAK Terapi fotodinamik (Photodynamic Therapy/PDT) merupakan metode alternatif pengobatan kanker yang selektif. Terapi ini memerlukan fotosensitizer yang diberi penyinaran dalam lingkungan oksigen sehingga dihasilkan oksigen singlet yang mampu menghancurkan sel kanker dan merusak jaringan. Meso-tetraphenylchlorin (MTPP) dan meso-tetraphenylporphyrin (MTPC) adalah fotosensitizer yang memiliki struktur molekul yang mirip, hanya berbeda kejenuhan pada satu cincin pirolnya. MTPP adalah tetrapirol makrosiklik dengan cincin pirol tidak tereduksi sedangkan struktur MTPC tereduksi pada salah satu cincin pirolnya. Penelitian ini bertujuan untuk memprediksi hubungan antara struktur tetrapirol makrosiklik terhadap aktivitasnya secara in silico. Analisis hubungan kuantitatif-struktur aktifitas (HKSA) menggunakan serangkaian senyawa turunan porfirin dilakukan untuk memperoleh persamaan yang secara statistik memiliki kemampuan korelatif dan prediktif. Perangkat lunak Molecular Operating Environment (MOE) digunakan untuk melakukan analisis HKSA. Doking molekul dilakukan terhadap human serum albumine (HSA) dan peripheral benzodiazepine receptor (PBR) untuk memperoleh energi doking yang berhubungan dengan energi afinitas antara ligan dan reseptor. Simulasi doking dilakukan dengan menggunakan perangkat lunak AutoDock. Hasil menunjukkan bahwa MTPC memiliki energi doking terhadap HSA dan PBR yang paling baik. Analisis HKSA yang diperoleh menunjukkan bahwa MTPC lebih potensial sebagai fotosensitizer yang ditunjukkan dengan nilai IC50 yang lebih kecil. Kata kunci: doking molekular, fotosensitizer, HKSA, MTPC, MTPP, PDT ABSTRACTPhotodynamic Therapy (PDT) is an alternative cancer treatment method that can exert a selective cytotoxic activity toward malignant cells. PDT requires a sensitizing agents and light energy, which, in the presence of oxygen, leads to the generation of singlet molecular oxygen in cell. Singlet oxygen molecules are able to kill or inhibit growth of cancer cells. Meso-tetraphenylchlorin (MTPC), a photosensitizer, is similar to meso-tetraphenylporphyrin (MTPP) but the structure has one reduced pyrrole ring. The present study aimed to develop an in silico prediction model that considers PDT activity. The Quantitative-Structure Activity Relationship (QSAR) analysis using a series of porphyrin derivatives was carried out to build a statistically significant model possessing a good correlative and predictive capability for photosensitizer in PDT. Molecular Operating Environment (MOE) software was used to performed the QSAR analysis. Docking molecule of MTPP and MTPC on human serum albumine (HSA) and peripheral benzodiazepine receptor (PBR) had been done to test the docking energy associated with binding affinity between ligand and receptor. Docking simulation was performed by AutoDock software. The results showed that MTPC had the best docking energy to HSA and PBR. Furthermore, the QSAR analysis showed that MTPC had lower IC50 value compare with MTPP. Based on QSAR and molecular docking analysis, MTPC exhibit better photosensitizer as compare with MTPP.Keywords: molecular docking, photosensitizers, QSAR, MTPC, MTPP, PDT.

UPAYA MENINGKATKAN PENGETAHUAN BAHAN TAMBAHAN PANGAN MELALUI PELATIHAN DETEKSI KANDUNGAN FORMALIN DAN BORAKS Endar Puspawiningtyas; Regawa Bayu Pamungkas; Alwani Hamad
JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat) VOL. 1 NOMOR 1 MARET 2017 JPPM (Jurnal Pengabdian dan Pemberdayaan Masyarakat)
Publisher : Lembaga Publikasi Ilmiah dan Penerbitan (LPIP)

ABSTRAK Bahan Tambahan Pangan (BTP) akan kita jumpai dalam makanan kita sehari – hari. Perlunya pengetahuan tentang penggunaan BTP bagi remaja tentunya akan menghindari konsumsi jajanan yang berbahaya. Tujuan kegiatan ini adalah : 1) Meningkatkan pengetahuan tentang perilaku hidup sehat, 2) Meningkatkan pengetahuan tentang bahan tambahan makanan yang berbahaya, 3) Meningkatkan keterampilan mengidentifikasi kandungan borak dan formalin dalam makanan,. Metode yang digunakan adalah pendidikan masyarakat melalui ceramah, simulasi, demonstrasi, Kelompok sasaran kelompok Remaja Masjid Baitul Arqom (RIMBA) Hasil pengabdian menunjukkan bahwa : 1) ada peningkatan pengetahuan tentang perilaku hidup sehat dan pengetahuan mengenai bahan tambahan makanan yang berbahaya Kata Kunci : perilaku, hidup sehat, pengawet, formalin, boraks ABSTRACT Food Additives (BTP) will encounter in our daily food - today. The need for knowledge about the use BTP for adolescents will certainly avoid eating snacks that are dangerous. The purpose of this activity are: 1) Increasing knowledge about healthy behavior, 2) Improve knowledge of harmful food additives, 3) Improve the skills to identify the content of borax and formaldehyde in food,. The method used is public education through lectures, simulations, demonstrations, target Group Youth Masjid Baitul Arqom (jungle) devotion Results showed that: 1) there is an increased knowledge of healthy behavior and knowledge about the harmful food additives. Keywords: behavior, healthy life, preservative, formalin, borax

Potensi Kulit Nanas Sebagai Substrat dalam Pembuatan Nata De Pina Alwani Hamad; Betty Ika Hidayah; Amiratus Sholekhah; Andi Ghina Septhea
JRST (Jurnal Riset Sains dan Teknologi) Volume 1 No. 1 Maret 2017: JRST
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.851 KB)

ABSTRAKNata adalah makanan fungsional yang mempunyai efek menyehatkan apabila dikonsumsi karena mengandung fiber. Nata yang berasal dari buah nanas kita kenal sebagai nata de pina yang dihasilkan dari aktifitas bakteri Acetobacter xylinum. Penelitian ini bertujuan mengetahui pengaruh potensi kulit buah nanas yang biasanya sebagai limbah sebagai substrat pembuatan nata de pina dibandingkan dengan bagian lain dari buah nanas (bonggol dan daging nanas). Penelitian menunjukkan bahwa yield nata yang dihasilkan dari kulit nanas significant lebih besar dibandingkan dengan bagian buah lainnya. Hasil yield dan tebal nata yang dihasilkan juga significant sama dengan nata de coco (p0.05). Dari penelitian ini dapat disimpulkan bahwa kulit nanas yang menjadi limbah merupakan bagian dari buah nanas yang dapat digunakan sebagai substrat nata de pina dengan hasil yang sama dengan nata de coco.Kata kunci: nata de pina, kulit nanas, fermentasi, Acetobacter xylinumABSTRACTNata is a functional food that has healthful effects when consumed because it contains fiber. Nata derived from pineapple fruit known as nata de pina resulting from the activity of bacteria Acetobacter xylinum. This study aims to determine the potential influence of pineapple fruit skin is usually as waste as a substrate making nata de pina compared to other parts of the pineapple (pineapple core and meat). Research shows that the yield nata produced from pineapple skin significantly larger than the other parts of the fruit. Results yield and thick nata produced significant also the same as nata de coco (P 0.05). From this study it can be concluded that the pineapple skin that becomes waste is part of the pineapple fruit that can be used as a substrate nata de pina with the same results with nata de coco.Keywords: nata de pina, pineapple skin, fermentation, Acetobacter xylinum

RETRACTED: PRESERVATION POTENTIAL OF COMBINATION OF CLOVE AND LEMON BASIL ESSENTIAL OILS ON FRESH CHICKEN MEAT Dwi Hartanti; Nur Annisa Septiyaningrum; Alwani Hamad
Indonesian Food and Nutrition Progress Vol 16, No 2 (2019)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ifnp.50381

We found this paper already published in the Journal of Food Quality and Hazards Control 2020: 7 (2): 84-93 with the title "Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat". http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-852-1&slc_lang=en&sid=1 We retract the publication under the title "PRESERVATION POTENTIAL OF COMBINATION OF CLOVE AND LEMON BASIL ESSENTIAL OILS ON FRESH CHICKEN MEAT" Volume 16 No. 2 2019 http://dx.doi.org/10.22146/ifnp.50381 The document and its content will be removed from the Indonesian Food and Nutrition Progress journal.

Preservation Potential of Galangal Water Extract on Tofu Alwani Hamad; Asmiyenti Djaliasrin Djalil; Tina Syah Putri; Dwi Hartanti
PHARMACY: Jurnal Farmasi Indonesia (Pharmaceutical Journal of Indonesia) Jurnal Pharmacy, Vol. 18 No. 02 Desember 2021
Publisher : Pharmacy Faculty, Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/pharmacy.v18i2.13630

Galangal (Alpinia galanga (L.) Willd.) has been long used for medicinal purposes. It showed promising effects on the food-spoilage microorganisms and is commonly used as spices in various cuisines. This study aimed to evaluate the microbial growth inhibitory activity and the preservation potential of galangal water extracts on tofu. The water extracts were prepared by infundation method in the concentrations of 5, 10, and 20%w/v. The phytochemical compounds in the extracts were screened as per standard methods. The tofu was preserved by immersion method for eight days under room temperature with an evaluation time point of two days. The microbial growth inhibitory activity was evaluated by indirect optical density (OD)-based enumeration, and the OD reduction by the extracts was calculated accordingly. The preservation potential was calculated from the changes of the physical characters on tofu evaluated by sensorial analysis. Galangal water extracts contained tannins and terpenoids. It concentration- dependently inhibited microbial growth on tofu, and the extract showed the best OD reduction at a concentration of 20%. It changed the color of tofu but maintained its texture. It also masked the odor of fresh tofu with the aromatic galangal scent. All three tested concentrations showed an equal preservation potential of 2 days. Our data suggested galangal water extract in the optimum concentration of 20% inhibited the microbial growth on tofu and potentially preserved it for two days. This moderate preservation effect might be attributable to its tannins and terpenoids content.

Bay leaf essential oils inhibited microbial growth and exerted potential preservation effects on tofu Alwani Hamad; Asmiyenti Djaliasrin Djalil; Eka Yuliani Saputri; Nur Yulianingsih; Dwi Hartanti
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 3, No 2 (2020)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2020.003.02.2

Cattle manure contains high organic matter, so that this material is commonly used as plant nutrients in a form of organic fertilizer. In order to get a better understanding on the use of cow manure, the objectives of this research are (1) to determine the influence of liquid waste and solid livestock as fertilizer on soil quality and (2) to study the effect of both liquid and solid fertilizer on coffee plant growth. In this research, Completely Randomized Design (CRD) was employed as a research design, while data analysis was conducted using ANOVA. The F statistical test was applied to measure whether all independent variables could influence the dependent variable by using 5% and 1% (Alpha) degrees. The results showed that one time application of livestock wastewater improved C-organic chemical properties, N, P, CEC, Ca and Mg while soil chemical properties of pH, K, Na decreased. Two times application of livestock liquid fertilizer treatment improved soil chemical properties pH, N total, Ca, Mg and saturation bases. As for solid waste, one time treatment increased chemical properties of pH, C organic, N total, Ca and saturation of the base. The two times treatment could improve soil chemical properties of pH, N. total, P, Ca, Mg, base number and base saturation. Liquid waste fertilizer also found to provide significant effect on plant height and coffee plants quality. Additionally, (3) solid waste (compost) was found to have a significant effect on plant height, plant height rate and number of buds.

PENINGKATAN JIWA WIRAUSAHA SISWA SMA MELALUI PELATIHAN TEKNOLOGI TEPAT GUNA PEMBUATAN NATA DE COCO Alwani Hamad; Regawa Bayu Pamungkas; Endar Puspawiningtyas
ABDIMAS UNWAHAS Vol 2, No 1 (2017)
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/abd.v2i1.1788

Kegiatan peningkatan jiwa wirausaha siswa pada kegiatan ilmiah masih sangat terbatas khususnya bidang kimia dan biologi untuk siswa-siswa IPA di SMA. Dengan dukungan peralatan laboratorium yang memadai, seharusnya kegiatan ilmiah di sekolah mampu menjadi pendorong jiwa wirausaha siswa. Namun sampai saat ini laboratorium jarang digunakan untuk melaksanakan kegiatan pelatihan berbasis teknologi tepat guna yang dapat diaplikasikan di rumah. Tujuan dari program pengabdian ini adalah pelatihan pembuatan nata de coco yang bermaksud meningkatkan kemampuan jiwa wirausaha siswa. Kegiatan dilakukan selama empat kali pertemuan dengan materi pelatihan pembuatan nata de coco dan membuat contoh budget penjualannya. Hasil kegiatan praktikum ini menunjukkan bahwa siswa sangat antusias dengan program dan setiap siswa dapat berlatih membuat nata de coco dan merancang budget penjualannya. Di akhir pelatihan semua peserta dapat membuat nata de coco dengan tingkat keberhasilan sebanyak 76.65% dan semua peserta pelatihan dapat membuat budget perancangan anggaran dalam pelatihan. Setelah pelatihan ini siswa mampu melakukan pembuatan sendiri dan menjual produknya.Kata kunci: Jiwa Wirausaha, Nata de coco, Teknologi tepat guna

Co-Authors Amiratus Sholekhah Andi Ghina Septhea Andi Ghina Septhea Anwar Ma’ruf Asmiyenti D. Djalil Asmiyenti Djaliasrin Djalil Betty Ika Hidayah Dea Y. Pradani Denia Awanda Putri Desiana Pradiyanti Dwi Hartanti Dwi Hartanti Dwi Hartanti Dwi Hartanti Eka Yuliani Saputri Eli Nurlaeli Endar Puspawiningtyas Endar Puspawiningtyas Endar Puspawiningtyas Fitriyani Fitriyani Heru Sutopo Hidayah Anisa Fitri Jeri Rinawati Kristiono Kristiono Nur Annisa Septiyaningrum Nur Yulianingsih Nurul Fadhilah Deni Saputri Regawa Bayu Pamungkas Shintia Lintang Charisma Sintia Jumitera Suparman Suparman Tina Syah Putri Tri Nur Chasanah Widya Agustina Widya Ayu Dianata

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