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All Journal Bulletin of Chemical Reaction Engineering & Catalysis Seminar Nasional Teknik Kimia Kejuangan Jurnal Rekayasa Proses ASEAN Journal of Chemical Engineering Jurnal Teknik Kimia Indonesia Bulletin of Chemical Reaction Engineering & Catalysis Indonesian Journal of Jamu
Dewi Tristantini
Chemical Engineering Department, Faculty Of Engineering University Of Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Environmental Science Health Professions Medicine & Pharmacology Social Sciences

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Journal : Seminar Nasional Teknik Kimia Kejuangan

 1 
Pengujian Aktivitas Antioksidan Menggunakan Metode DPPH pada Daun Tanjung (Mimusops elengi L) Dewi Tristantini; Alifah Ismawati; Bhayangkara Tegar Pradana; Jason Gabriel Jonathan
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2016: Prosiding SNTKK 2016
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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Abstract

Mimusops elengi L is one of the plantfrom India, Sri Lanka and Burma that have potential as antioxidant which can be used to treat various disease. The main content of the ethanol extract of the leaves Mimusops elengi L which have antioxidant activity are quercetin, hentriacontane, and β-carotenewhich is a source of natural antioxidants.Extraction using reflux method by varying the extraction time 15 minutes, 30 minutes, 45 minutes, 60 minutes and 75 minutes. The extract of leaves of M. elengi were prepared in methanol. The measurement of antioxidant activity carried out using DPPH method. The result showed that the extract ethanol at 45 minutes variaty of time extraction have the highest antioxidant activity, with IC50 value were 10,6.
Pengaruh Penambahan Kacang Merah, Ampas Kedelai, dan Textured Vegetable Protein pada Kandungan Nutrisi dan Tekstur Daging Sapi Sintetik Dewi Tristantini; Angela Susanti
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2016: Prosiding SNTKK 2016
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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 As beef consumption can increase risk of cancer and cardiovascular disease, an alternative food in the form of synthetic beef which contains important nutrients with less health risk can be made. In this research, protein content will be derived from gluten, kidney bean, soy pulp, and textured vegetable protein which are varied in concentration. Our results indicated that increase of kidney bean flour and textured vegetable protein will increase ash, protein, and fat content while increase of soy pulp will increase water and carbohydrate content, decrease the amount of calories, and reduce synthetic beef’s hardness. The best synthetic beef has been made with a combination of 60% gluten, 10% kidney bean flour, 20% soy pulp, and 10% textured vegetable protein. According to proximate and calorimetry analysis, the best synthetic beef contained 60.3% water, 0.6% ash, 19.3% protein, 4.5% fat, 15.6% carbohydrate, and 178 kal/100 g. According to texture profile analysis, the best synthetic beef had 0.570 cohesiveness, 5845.4 gf hardness, and 88.0 springiness. Synthetic beef has similar cohesiveness and elasticity but higher hardness than beef. Based on this research, synthetic beef with sufficient amount of nutrient and less health risk has been produced.
Outcome of Soybean Dregs and Cassava Addition towards Synthetic Chicken Meat Texture and Nutrition Dewi Tristantini; Tiara Febriani; Monica Winata
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2016: Prosiding SNTKK 2016
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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Abstract

Meat is one of the main sources of protein that society enjoys consuming, particularly chicken. However, meat may be unhealthy and cause excessive cholesterol, diabetes, and weight gain, also pathogenic such as avian influenza. Meat alternative that is healthier is synthetic meat. Synthetic meat is created from organic ingredients with protein content that resembles meat. Protein in synthetic meat is obtained from ingredients such as gluten, soybean dregs, and cassava. Aside from protein, other nutrition such as fiber, carbohydrate, fats, and minerals are also incorporated in synthetic meat. In manufacturing synthetic meat, the concentration of soybean dregs and cassava are varied in order to observe the effect from both ingredients towards nutrition and texture. Synthetic meat will be analyzed proximately, calorimetrically, its texture by texture profile analysis (TPA) and scanning electron microscopy (SEM), shelf life, and amino acids. From this research, a formulation for synthetic chicken meat is obtained based on its nutrition and texture. The best composition for synthetic chicken meat consists of 60% gluten, 5% cassava, and 20% soybean dregs.
Co-Authors Alifah Ismawati Angela Susanti Bhayangkara Tegar Pradana Borje Gevert Dijan Supramono Eny Kusrini Eny Kusrini Humala Paulus Hakim Izza, Ni’matul Jason Gabriel Jonathan Monica Winata Muhammad Fadly Zuliardy Ni’matul Izza Ricky Kristanda Suwignjo Ricky Kristanda Suwignjo Ricky Kristanda Suwignjo Slamet . Tiara Febriani Virleenda M. Setianingrum Yoki Yulizar Yosephine Merry Devina, Yosephine Merry