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All Journal Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan VALENSI JURNAL KIMIA SAINS DAN APLIKASI Jurnal Ilmiah Aplikasi Isotop Radiasi AL KAUNIYAH Jurnal Kimia dan Kemasan JITRO (Jurnal Ilmiah dan Teknologi Peternakan Tropis) Elkawnie Jurnal Kimia Terapan Indonesia JRST (Jurnal Riset Sains dan Teknologi) Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Molekul: Jurnal Ilmiah Kimia Jurnal Kimia dan Kemasan

Anna Muawanah

Chemistry Departement Faculty Of Science And Technology Islamic State University Syarif Hidayatullah Jakarta

Author-ID : 2589465

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Veterinary

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ACE Inhibitory and Antioxidative Bioactive Peptides Derived from Hydrolyzed Soy Milk Hermanto, Sandra; Septiana, Annisa; Putera, Deni K; Hatiningsih, Fitriah; Muawanah, Anna
Molekul Vol 14, No 1 (2019)
Publisher : Universitas Jenderal Soedirman

Soy milk is a soybean processed product rich in protein as well as sources of bioactive peptides. Bioactive peptides defined as specific protein fragments that have a positive impact on body functions and conditions and may ultimately influence health. This study was conducted to explore the potential of hydrolyzed soy milk as a source of antioxidative and antihypertensive bioactive peptides through enzymatic hydrolysis. The initial treatment of soy milk protein was acidic precipitation with hydrochloric acid. Furthermore, protein precipitate was hydrolyzed using pepsin proteolytic enzyme with an enzyme: substrate ratio (1:5, 1:10 and 1:20). Protein hydrolysis was carried out for 0?48 hours at 37 °C in an acetate buffer pH 4.5. The soy milk protein hydrolysates were subjected to determination of % DH (Degree of Hydrolysis) and protein profile by SDS-PAGE (sodium dodecyl sulphate polyacrylamide gel electrophoresis). The antihypertensive assay was carried out by in vitro inhibition of the ACE enzyme (Angiotensin Converting Enzyme) and antioxidative activity assay using the DPPH method. The results showed that the optimum conditions for hydrolysis of soy milk were obtained at 40 hours with a % DH value of 53.24% in enzyme ratio 1:20 and the highest antihypertensive activity was obtained from 48 hours hydrolysis with % ACE inhibition value of 79.31%. The highest antioxidative activity of bioactive peptide was obtained at hydrolysis 48 hours with IC50 69.1034 µg / ml. After fractionated and LCMS characterized it was obtained 2 bioactive peptides with molecular weights of 8.954 and 2,696 kDa. These bioactive peptides from hydrolyzed of soymilk might be potential as an antihypertensive agent and reduce oxidative stress.

Aktivitas Antikanker dan Antioksidan Madu di Pasaran Lokal Indonesia La Ode Sumarlin; Anna Muawanah; Prita Wardhani; . Masitoh
Jurnal Ilmu Pertanian Indonesia Vol. 19 No. 3 (2014): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1947.785 KB)

Scientists have reported that honey contains several chemicals which have the function of antibacterial, anti-inflammatory, analgesic, wound healing, anticancer, antioxidant and free radical scavenging activity. In this study focuses on exploring the honey in the local market with anticancer and antioxidant activity. Methods used include BSLT method for potential of anticancer and antioxidant to DPPH (1,1-difenil-2-pikrilhidrazin) method. In addition, using Fourier Transform Infra Red (FTIR) analysis to test the functional groups in the honey. The analysis showed that the samples of honey has potential as an anticancer and antioxidant. Prameters of LC50 values obtained by the method Brine Shrimp Lethaly Test (BSLT) the highest as anticancer found in honey from Bali with a value 1.50 ppm. While the IC50 value obtained from DPPH method showed that honey derived from Papua has the potential antioxidant with IC50 value 5453.75 ppm. The results of the FTIR analysis showed that all of samples have the same in main functional groups. These results also indicate that honey was in the local market (Indonesia) is very potential to be consumed for various purposes, mainly to improve health.

PEMANFAATAN MINYAK ATSIRI KULIT BUAH HONJE SEBAGAI ANTIOKSIDAN PRODUK SOSIS AYAM Dede Sukandar; Anna Muawanah; Tarso Rudiana; Khilda Fithri Aryani
Jurnal Teknologi dan Industri Pangan Vol. 28 No. 1 (2017): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

A study on the inhibition of oxidative deterioriation of chicken sausage products added with essential oil from honje (Etlingera elatior) fruit skin was conducted. The purpose of this study was to determine the antioxidative activity of essential oils of fruit peels of honje and its effect on the inhibition of oxidative deterioration of chicken sausage products. The antioxidant activity assay of the essential oils and chicken sausages added with 0, 50, 100, and 160 µg/mL essential oil was then analyzed. The best formula of chicken sausages was determined by organoleptic test, i.e.a hedonic test on untrained panelists and by the inhibition of oxidative deterioration measured as malondialdehyde content. In addition, analysis of moisture, ash, fat, protein, carbohydrate, metal contamination and microbial contamination of the sausages was also done. The results showed that the essential oil of the honje fruit skin had an antioxidant activity (IC50) of 21.296 mg/mL, and the best chicken sausages was those added with µg/mL essential oils. The characteristics of the best chicken sausages complied with SNI 01-3820-1995 sausage quality standard, with water content of 66.75% (w/w); ash content of 1.26% (w/w); fat content of 2.90% (w/w); protein content of 23.10% (w/w); carbohydrate content of 5.99% (w/w); Metal Zn 14.17 mg/kg; Cu 0.65 mg/kg; and no microbial contamination.

Aktivitas Antioksidan dan Kandungan Komponen Bioaktif Sari Buah Namnam Adawiah Adawiah; Dede Sukandar; Anna Muawanah
Jurnal Kimia Valensi Jurnal Kimia VALENSI Volume 1, No. 2, November 2015
Publisher : Syarif Hidayatullah State Islamic University

Antioxidant is a compoud inhibit that have an important role in protecting health due to it can absorb free radical molecules and inhibit oxidative reaction which cause anykinds of diseases. This study aims to determine the chemical compositition and antioxidant activity of namnam juice, characteristic of namnam. In this experimental, proximat analysis, TPC, TFC, Vitamin C, antioxidant activity were evaluated. Namnam juice contains 996.03 mg/L of phenolics, 421.09 mg/Lof flavonoids, 121.44 mg/100mL of vitamin C and high antioxidant activity with IC50 5µL/mL.DOI :http://dx.doi.org/10.15408/jkv.v0i0.3155.

Profil dan Karakteristik Lemak Hewani (Ayam, Sapi dan Babi) Hasil Analisa FTIR dan GCMS Sandra Hermanto; Anna Muawanah; Rizkina Harahap
Jurnal Kimia Valensi Jurnal Valensi Volume 1, No.3, November 2008
Publisher : Syarif Hidayatullah State Islamic University

Telah dilakukan penelitian tentang analisa profil dan karakteristik beberapa lemak hewani sebagaistudi pendahuluan dalam rangka pengembangan metode analisa kehalalan pangan. Samplingdilakukan terhadap tiga jenis sampel jaringan lemak hewani yang meliputi lemak ayam, lemak sapidan lemak babi. Sampel jaringan lemak ayam dan sapi diperoleh dari pasar tradisional sedangkansampel jaringan lemak babi diperoleh dari Rumah Pemotongan Hewan di daerah Jakarta Timur.Masing-masing sampel jaringan lemak diekstrak dengan pemanasan langsung dan selanjutnyadianalisa sifat fisikokimianya meliputi bobot jenis, indeks bias, titik leleh, bilangan asam, bilanganiod dan bilangan penyabunan. Analisa lebih lanjut dilakukan dengan metode FTIR (FourierTransform Infra red) dan GCMS (Gas Chromatography Mass Spectromtery) untukmengidentifikasi spesifitas masing-masing lemak berdasarkan pola serapan gugus fungsi dankomposisi asam lemaknya. Hasil analisa sifat fisikokimia yang diperoleh menunjukkan bahwa tidakterdapat perbedaan yang cukup signifikan untuk masing-masing sampel lemak kecuali untuk titikleleh, bilangan iod dan bilangan penyabunannya. Hasil analisa FTIR menunjukkan adanyaperbedaan pola serapan yang khas pada daerah 3010, 1110-1095 dan 975-965 cm-1 yangmerepresentasikan tingkat perbedaan komposisi asam lemak pada masing-masing sampel. Hal inidiperkuat dengan hasil analisa GCMS yang membuktikan adanya perbedaan kandungan SFA(saturated fatty acid), MUFA (monounsaturated fatty acid) dan PUFA (polyunsaturated fattyacid) pada ketiga sampel.

Karakteristik Cookies Berbahan Dasar Tepung Sukun (Artocarpus communis) Bagi Anak Penderita Autis Dede Sukandar; Anna Muawanah; Eka Rizki Amelia; Widad Basalamah
Jurnal Kimia Valensi Jurnal Valensi Volume 4, No.1, Mei 2014
Publisher : Syarif Hidayatullah State Islamic University

Abstrak Tepung sukun (Artocarpus communis) merupakan tepung yang bebas gluten sehingga baik digunakan sebagai alternatif dalam pembuatan cookies untuk anak penderita autis. Penelitian ini bertujuan mengetahui tingkat kesukaan panelis terhadap cookies sukun dan berbagai formulasinya dibandingkan dengan cookies berbahan dasar tepung lain yang meliputi pengaruh penambahan bahan tambahan terhadap sifat kimia, fisika, daya terima cookies sukun, kadar kalsium dan fosforus cookies sukun, dan mengetahui cookies sukun tersukai memenuhi standar mutu cookies menurut SNI 01-2973-1992 atau tidak. Uji organoleptik dilakukan untuk mengetahui tingkat kesukaan dan penerimaan panelis terhadap cookies sukun dibandingkan dengan cookies berbahan dasar tepung lain (terigu, beras, sagu) dan cookies sukun dalam berbagai formulasi. Parameter yang digunakan meliputi warna, aroma, tekstur, rasa dan penerimaan keseluruhan. Uji kadar kalsium dilakukan menggunakan spektroskopi serapan atom pada λ 422.7 nm dan kadar fosforus menggunakan spektroskopi UV-Vis pada λ 880 nm. Data yang diperoleh dianalisis menggunakan analisis sidik ragam anova dan analisis Duncan. Cookies sukun memiliki penerimaan yang rendah dibandingkan cookies tepung lain berdasarkan penerimaan rasa dan penerimaan umum. Formulasi cookies sukun memperbaiki sifat fisik (aroma, rasa, warna, dan tekstur) dan daya terima cookies sukun oleh panelis. Cookies sukun tersukai adalah formulasi 718 dengan bahan tambahan susu kedelai. Mutu cookies sukun tersukai formulasi 718 sesuai dengan SNI 01-2973-1992 kecuali kadar protein yang masih rendah 8.05% dan terdapat kandungan tembaga dengan sebesar 1.56 ppm. Cookies sukun tersukai memiliki kadar kalsium dan fosforus tertinggi dibandingkan dengan tepung sukun dan cookies komersil untuk anak penderita autis sehingga cookies sukun tersukai sangat baik dikonsumsi oleh anak penderita autis. Kata kunci : Artocarpus communis, autis, cookies sukun, organoleptik, kalsium, fosforus Abstract Breadfruit (Artocarpus communis) has been reported as a functional food ingredient for autistic children. This study aims to determine the level of A panelist on cookies breadfruit and various formulations compared to other flour-based cookies which include the effect of additives on the properties of chemistry, physics, power accept cookies breadfruit, calcium and phosphorus levels cookies breadfruit, breadfruit cookies and find out the most preferred if it meets quality standards according to SNI 01-2973-1992 cookies or not. Organoleptic test was conducted to determine the level of preference and acceptance panelist on cookies breadfruit compared with other flour-based cookies (wheat, rice, sago) and breadfruit cookies in a variety of formulation. The parameters used include, colour, frageance, texture, flavor and overall acceptance. Calcium level test performed using atomic absorption spectroscopy method at λ 422.7 nm and phosphorus levels using UV-Vis spectroscopy at λ 880 nm. The data were analyzed using analysis of variance anova and Duncan analysis. The test results showed Cookies breadfruit organoleptif have low enrollment compared to other flour cookies views of the average revenue flavor and general acceptance of cookies breadfruit, breadfruit cookies formulations can improve the physical properties (fragrance, flavor, color, and texture) and acceptance of cookies breadfruit by panelists. An increase in the average value of A formulation compared breadfruit cookies before formulation. Cookies are breadfruit tersukai 718 formulations with soy milk additives. Quality breadfruit cookies tersukai 718 formulations in general accordance with SNI 01-2973-1992 except protein content and contained 8.05% Cu content with a small concentration (1.56 ppm). Cookies breadfruit tersukai have the highest levels of calcium and phosphorus compared with breadfruit flour and commercial cookies for autistic children so that the most preferred breadfruit cookies very well taken by autistic children. Keywords : Artocarpus communis, autism, breadfruit cookies, organoleptic, calcium, phosphorus

Analisis Tingkat Kerusakan Lemak Nabati dan Lemak Hewani Akibat Proses Pemanasan Sandra Hermanto; Anna Muawanah; Prita Wardhani
Jurnal Kimia Valensi Jurnal Valensi Volume 1, No.6, Mei 2010
Publisher : Syarif Hidayatullah State Islamic University

Penelitian ini bertujuan untuk mengetahui stabilitas dan tingkat kerusakan lemak nabati dan lemakhewani akibat proses pemanasan pada suhu tinggi. Beberapa lemak nabati dan lemak hewani yangdijadikan sampel dalam penelitian ini meliputi minyak goreng curah, minyak goreng kemasan, minyakikan, margarine, lemak babi, lemak sapi, lemak ayam dan minyak zaitun. Masing-masing sampeldipanaskan pada suhu 110oC selama 30 menit, selanjutnya stabilitas dan tingkat kerusakannnyadianalisis dengan mengukur kadar radikal bebas melalui analisis malondialdehid dengan metodekolorimetri dan komposisi asam lemak jenuh (saturated fatty acid), asam lemak tak jenuh tunggal(mono unsaturated fatty acid) serta asam lemak tak jenuh ganda (poly unsaturated fatty acid) denganmenggunakan Gas Chromatography Mass Spectrofotometry (GCMS). Hasil penelitian menunjukkanbahwa kandungan radikal bebas sebagai parameter kerusakan lemak pada masing-masing sampelrelatif berbeda dimana pada minyak ikan dihasilkan radikal bebas sebesar 40 μmol/L, sedangkan padaminyak goreng curah sebesar 25 μmol/L, minyak goreng kemasan 20 μmol/L, margarine 16 μmol/L,minyak zaitun 30 μmol/L, lemak ayam 37 μmol/L, lemak sapi 18 μmol/L dan lemak babi 31 μmol/L.Hasil analisa GCMS menunjukkan bahwa kandungan asam lemak jenuh terbesar diperoleh padasampel lemak sapi (65.53%), sedangkan asam lemak tidak jenuh ganda terbesar diperoleh pada minyakikan sebesar 30.24%. Hal ini mengindikasikan bahwa tingkat kerusakan lemak pada masing-masingsampel sangat dipengaruhi oleh kandungan awal asam lemak tak jenuh ganda yang terdapat padamasing-masing sampel seperti pada minyak ikan dimana komposisi asam lemak tidak jenuh gandarelatif lebih besar dibandingkan dengan yang lain.

Antioxidant Activity From Water Extract Of Kecombrang Flower (Etlingera elatior) Leading To Jelly Candy Formulation Dede Sukandar; Nani Radiastuti; Anna Muawanah; Adeng Hudaya
Jurnal Kimia Valensi Jurnal Valensi Volume 2, No.2, Mei 2011
Publisher : Syarif Hidayatullah State Islamic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/jkv.v2i2.203

A research on antioxidant activity of kecombrang flower ( Etlingera Elatior) water extract leading tojelly candy formulation was conducted. This experiment aims to elucidate the potential usage ofkecombrang flower as a functional food ingredient. Antioxidant activity of the kecombrang flowerwater extract was determined using Diphenyl Picryl Hidrazyl ( DPPH) method. In order to elucidatethe responsible compound for antioxidant activity, GCMS analysis was undertaken. Water extract ofkecombrang flower have antioxidant activity ( IC50=61,6497 ppm) and based on GCMS analysis itcontained 1-dodekanol ( tR=11,60, area=11,73, similarity at 95 %), 3-metil-1-oxo-2-buten 1-(21,41,51-trihidroxyl phenil) ( tR=13,02, area=3,17, similarity at 57 %) and 1-tetradecene ( tR= 13,26,area=6,03, similarity at 98 %). Formulation of jelly candy using kecombrang flower was designedand based on organoleptic test, C formula ( pink, sample code 763) was the optimum jelly pepermintformula with average score of 3,52.

Penggunaan Bunga Kecombrang (Etlingera Elatior) Dalam Proses Formulasi Permen Jelly Anna Muawanah; Ira Djajanegara; A Sa’duddin; Dede Sukandar; Nani radiastuti
Jurnal Kimia Valensi Jurnal Valensi Volume 2, No.4, Mei 2012
Publisher : Syarif Hidayatullah State Islamic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/jkv.v2i4.270

Penelitian penggunaan bunga kecombrang dalam formulasi permen jelly telah dilakukan. Tujuan daripenelitian ini adalah mengetahui formulasi yang paling disukai berdasarkan uji organoleptik danspesifikasinya berdasarkan standar permen jelly dalam SNI 3547.2-2008. Penelitian ini terdiri dari duatahap yaitu pertama penentuan formulasi permen jelly dan kedua analisis produk meliputi sifat fisik,sifat kimia, aktivitas antioksidan, cemaran logam dan total mikroba. Sediaan bunga kecombrang yangdigunakan dalam formulasi permen jelly adalah ekstrak air dan manisan bunga kecombrang. Hasilpenelitian menunjukan bahwa formula kode M2 merupakan produk yang paling disukai oleh panelisberdasarkan uji organoleptik.Spesifikasi permen jellytersebut adalah kekerasan 130,43 g force;kekenyalan 10; pH 3,84; kadar air 4,92% (b/b); kadar abu 0,14% (b/b); kadar protein 7,34% (b/b);kadar lemak 0,15% (b/b); kadar gula pereduksi 6,18% (b/b); aktivitas antioksidan (IC50) 161,82μg/mL; logam Pb 0,52 mg/L dan total mikroba permen jelly sampai akhir penyimpanan pada hari ke-4masih dibawah 5x104 koloni/gram yaitu 8,19x103 koloni/gram produk. Berdasarkan standar permenjelly, spesifikasi permen jellyyang paling disukai telah memenuhi standar yang ditetapkan dalam SNI3547.2-2008.

PENAMBAHAN FRAKSI AMILOSA TERHADAP SIFAT FISIK DAN MEKANIS EDIBLE FILM PATI TAPIOKA Dewi Sondari; Wida Banar Kusumaningrum; Fazhar Akbar; Rahmawati Putri; Sri Fahmiati; Yulianti Sampora; Anna Muawanah
Jurnal Kimia dan Kemasan Vol. 42 No. 2 Oktober 2020
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v42i2.6095

Pati banyak digunakan dalam industri pangan, salah satunya sebagai edible film. Kualitas edible film dipengaruhi oleh rasio amilosa dan amilopektin pada pati, yang dapat dihasilkan melalui proses fraksinasi. Penelitian ini bertujuan untuk mengetahui kondisi optimum dalam pembuatan edible film dari hasil fraksinasi amilosa pati tapioka. Pada proses fraksinasi dilakukan variasi konsentrasi butanol (10%, 12,5%, 15%). Analisis terhadap fraksi amilosa meliputi rendemen, kadar amilosa, kelarutan dan swelling power, kejernihan pasta serta freeze thaw stability. Identifikasi fraksi amilosa dan edible film tapioka alami dan hasil fraksinasi amilosa dilakukan menggunakan Fourier Transform Infrared (FTIR). Analisis edible film meliputi ketebalan, kuat tarik, elongasi serta sudut kontak. Fraksi amilosa hasil fraksinasi pati tapioka dengan pengaruh konsentrasi butanol terbaik adalah fraksi amilosa konsentrasi 12,5% dengan kadar amilosa tertinggi yaitu sebesar 22,19% dengan nilai kelarutan dan swelling power sebesar 18,13 dan 3,33%, kejernihan pasta sebesar 89,05%, dan persentase sineresis sebesar 82%. Hasil penelitian menunjukkan bahwa penambahan fraksi amilosa hasil fraksinasi pati tapioka dengan pengaruh konsentrasi butanol 12,5% menghasilkan edible film yang mempunyai sifat fisika kimia lebih baik dari pati alaminya. Edible film pati tapioka dengan penambahan fraksi amilosa 12,5% menghasilkan edible film yang lebih baik dibandingkan edible film komposisi pati tapioka alami dengan nilai ketebalan sebesar 0,09 mm, kuat tarik sebesar 1,75 N/mm2 contact angle 57,355o dan elongasi sebesar 11,60%.

Co-Authors . Masitoh A Sa’duddin Achmad Tjachja Nugraha Adawiah Adawiah Adawiah Adawiah Adeng Hudaya Adeng Hudaya Amalia Istiqomah Anisa Ulfatu Aeni Dadang Sudrajat Dede Sukandar Dedi Ansori Dewi Sondari Dian Aprianti Dwiatmoko, Adid Adep Eka Rizki Amelia Endang Sri Heruwati Farhan Riza Afandi Farida Ariyanti Fazhar Akbar Hajar Hajar Hajar Hanny Hafiar Hatiningsih, Fitriah HUSNUL KHOTIMAH Ida Jubaedah Ira Djajanegara Ira Jayanegara Isalmi Aziz Khilda Fithri Aryani La Ode Sumarlin La Ode Sumarlin La Ode Sumarlin Lisa Adhani Megga Ratnasari Pikoli Meyliana Wulandari Muhammad Farhan Nadya Uswatun Hasanah Nana Mulyana Nanda Saridewi, Nanda Nani Radiastuti Nani Radiastutu Nurul Amilia Nurul Amilia Nurul Amilia Prita Wardhani Prita Wardhani Putera, Deni K Rahmawati Putri Rizkina Harahap Sandra Hermanto Septiana, Annisa Sihono Sihono Siti Nurbayti Sri Fahmiati Sri Yadial Chalid Sri Yadial Chalid Teguh Wahyono Tri Retno Diah Larashati W. Kurniawan Wida Banar Kusumaningrum Widad Basalamah Widia Apriliani Yulianti Sampora Yulyani Nur Azizah

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