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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal MIPA PHARMACON Jurnal Bios Logos CHEMISTRY PROGRESS Jurnal Entropi Sainstek KALAM CENDEKIA PGSD KEBUMEN IPTEK Journal of Proceedings Series Jimma : Jurnal Ilmiah Manajemen Muhammadiyah Aceh Jurnal Penelitian Tanaman Industri agriTECH Indonesian Journal of Chemistry Indonesian Journal of Pure and Applied Chemistry Jambura Journal of Chemistry Iqtishoduna: Jurnal Ekonomi Islam Fullerene Journal of Chemistry JURNAL MANAJEMEN DAN BISNIS INDONESIA The Studies of Social Sciences Jurnal Pengabdian Masyarakat IPTEKS Jurnal Sains Manajemen dan Bisnis Indonesia Community Engagement and Emergence Journal (CEEJ) Jurnal Penelitian Tanaman Industri (Littri) Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat BUDGETING : Journal of Business, Management and Accounting Jurnal Anugerah: Jurnal Pengabdian Kepada Masyarakat Bidang Keguruan dan Ilmu Pendidikan Jurnal Simki Economic Dynamic Management Journal AKSELERASI: Jurnal Pendidikan Guru MI AbdiTechno (Jurnal Pengabdian Masyarakat) Jurnal Sains Manajemen Jurnal Ekonomi dan Bisnis GROWTH (JEBG) Service Management Triangle : Jurnal Manajemen Jasa Jurnal Ekonomika Dan Bisnis Solidaritas: Jurnal Pengabdian Jurnal Ilmiah Sains Jurnal Comparative : Ekonomi Dan Bisnis Jurnal Mahasiswa Entrepreneur Relasi : Jurnal Ekonomi Jurnal Akuntansi, Manajemen, dan Perencanaan Kebijakan Jurnal FisTa : Fisika dan Terapannya Journal of Business Management Ektasi : Jurnal Ekonomi, Akutansi dan Organisasi Jurnal Pengabdian Masyarakat Manage JURNAL MANAJEMEN DAN BISNIS INDONESIA Jurnal Ilmiah Manajemen Dan Kewirausahaan

Feti Fatimah

Departement Of Chemistry, Faculty Of Mathematics And Natural Science,Sam Ratulangi University, Manado

Author-ID : 264419

Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Physics Social Sciences Other

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Komposisi dan Aktivitas Antibakteri Asap Cair Sabut Kelapa yang Dibuat dengan Teknik Pembakaran Non Pirolisis Feti Fatimah
agriTECH Vol 31, No 4 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Food preservation by liquid smoke was one of the food conservation techniques that was easy to be conducted.Nonetheless, it was difficult in reality for people to product liquid smoke because of the complicated process in making pirolisis tools. This study was conducted to learn how to make liquid smoke by non pirolisis technique using the basic material of coconut fiber. And then, it must be performed in the liquid smoke, the redistilation and the adsorption process using active carbon. The quality of liquid smoke was examined by observing the components using Gas chromatography-Mass Spectrophotometry (GC-MS) and performing test of antibacterial activity to three kinds of bacterias: Salmonella choleraeaeus, Bacillus subtilus, and Staphylococcus aureus using technic of well in the PCA media of 108/ml in population. Based on the study results, it was found that the original liquid smoke (without redistilation and adsorption process using active carbon) consisted at least of 21 components, redistilated liquid smoke consist at least of 31 components, and adsorpted liquid smoke using active carbon consisted at least of 5 components. From the result of test of antibacterial activity, it was found that the redistilated liquid smoke showed better bacterial activity than in the original liquid smoke, whereas the absorpted liquid smoke using active carbon had the smallest activity among them. It was because of the content of the 2-methoxiphenol compound in the redistilated liquid smoke was the highest among them. And based on this phenomena, it was found that redistilation technique could increase the quality of liquid smoke of coconut fiber made by non pirolisis combusting method.ABSTRAKPengawetan menggunakan asap cair merupakan salah satu teknik pengawetan bahan pangan yang mudah diaplikasikan.Meskipun demikian, pada kenyataannya, masyarakat kesulitan memproduksi asap cair dikarenakan sulitnya membuat peralatan pirolisis. Penelitian ini dilakukan guna mengkaji pembuatan asap cair dengan teknik non pirolisis dari bahan dasar sabut kelapa. Selanjutnya pada asap cair yang dihasilkan dengan teknik ini, dilakukan redistilasi dan penyerapan dengan karbonaktif. Kualitas asap cair yang dihasilkan diuji dengan melihat komponen penyusun asap cair dengan kromatografi gas - spektrofotometer massa (GC-MS) serta uji aktivitas antibakteri terhadap 3 jenis bakteri yaitu Salmonella choleraeaeus, Bacillus subtilus dan Staphylococcus aureus menggunakan teknik sumur pada media PCA dengan jumlah populasi 108/ml. Berdasarkan hasil penelitian diketahui bahwa asap cair asli (tanpa redistilasi dan penyerapan dengan karbon aktif) sedikitnya mengandung 21 komponen, asap cair redistilasi sedikitnya mengandung31 komponen dan asap cair hasil penyerapan dengan karbon aktif mengandung sedikitnya 5 komponen. Dari hasil uji antibakteri diketahui bahwa asap cair hasil redistilasi menunjukkan aktivitas antibakteri yang lebih baik dibandingkan asap cair asli, sedangkan asap cair hasil penyerapan dengan karbon aktif mempunyai aktivitas yang paling kecil dibandingkan keduanya. Hal tersebut dikarenakan kandungan senyawa 2-metoksifenol yang paling tinggi pada asap cair redistilasi dibandingkan keduanya. Berdasarkan hal tersebut, diketahui bahwa teknik redistilasi dapat meningkatkan kualitas asap cair sabut kelapa yang dibuat dengan metode pembakaran non pirolisis.

Kualitas Emulsi Salad Dressing Berbahan Dasar Virgin Coconut Oil Feti Fatimah; Sanusi Gugule
agriTECH Vol 31, No 2 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Virgin Coconut Oil (VCO) commonly used as functional food. It contain active components of its high lauric acid content. One way to increase consumer acceptance of VCO is by processing VCO to become other food products such as salad dressing. This research was conducted to know the quality of salad dressing made by basic material of VCO. The tested qualities of salad dressing were emulsion stability, size of emulsion droplet, oxidative stability and content of lauric acid. The emulsion stability was tested based on emulsion separation time, droplet size was by microscope, oxidative stability was measured by Rancimat technique, and lauric acid content was by gas chromatography. Based on the research results, salad dressing was made using emulsifier Tween 20 (1 %) and stabilizer guar gum 1 % possess sufficient emulsion stability, size of emulsion droplet of 1-5 µm, a sufficient oxidative stability (8,174 hours), and lauric acid retention of 97 %. Thus, salad dressing with basic material of VCO has a good quality.ABSTRAKVirgin Coconut Oil (VCO) merupakan pangan yang populer dikarenakan komponen aktif yang terkandung serta ka dar asam lauratnya yang tinggi. Salah satu cara meningkatkan penerimaan konsumen terhadap VCO adalah dengan mengolah VCO menjadi produk pangan lain seperti salad dressing. Penelitian ini bertujuan untuk mengetahui kualitas salad dressing yang dibuat dari bahan dasar VCO. Kualitas salad dressing yang diuji adalah stabilitas emulsi, ukuran droplet emulsi, stabilitas oksidatif serta kadar asam laurat. Stabilitas emulsi diuji berdasarkan waktu terjadinya pemi sahan emulsi, ukuran droplet diukur dengan mikroskop, stabilitas oksidatif diuji dengan teknik Rancimat dan kadar asam laurat ditentukan dengan kromatografi gas. Berdasarkan hasil penelitian diketahui bahwa salad dressing yang dibuat menggunakan emulsifier Tween 20 (1 %) dan stabilizer guar gum 1 % mempunyai stabilitas emulsi cukup baik, mempunyai ukuran droplet emulsi 15 μm, mempunyai stabilitas oksidatif cukup tinggi (8,17 jam) serta mempunyai retensi laurat sebesar 97 %. Dengan demikian salad dressing yang diolah dari bahan baku VCO mempunyai kualitas yang cukup baik.

Co-Authors Abdul R.H. Korompot Achmad Hasan Hafidzi Adi Suparwo Agistiani Agustin, Amalia Hikmah Agustin, Feni Dwi Ahmad Izzuddin Aisyiah Restutiningsih Putri Utami Amalia, Zahro Yuli Anderson Arnold Aloanis Ani Solihat Aniko, Akhmad Iqbal Apriansah, Noval Dias Ariefin, Miftahul Audy Denny Wuntu Aviro, Iftitah Noranza Ayu, Nirendra Dyah Azhad, M. Naely Azhad, Muhammad Naely BARLINA RINDENGAN Bayu Wijayantini, Bayu Camelia, Camelia Chaleb Paul Maanari Chindy Kalengkongan Damayanti, Fauziah Dian Mei Saputri Diansari, Tatit Dinan, Fira Djois Sugiaty Rintjap Dwi Budi Santoso Evi Wahyuni, Evi Fachry Abda El Rahman Fani Fadlilah Farha, Auva Novia Fatimawali . Fernando Nenabais Fitriani, Diana Novita Frenly Wehantouw Hafidzi, Ahmad Hasan Harianto Harianto Haris Hermawan, Haris Hevi Novitasari I Wayan Gede Suarjana Imam Rofi'i Irene V. Sani, Irene V. Irsyandi, Achmad Iskandar, Ashar Ismanto, Tomi Istiqomah Istiqomah Izzudin, Ahmad Jakub Saddam Akbar Jane Sulinda Tambas Jefriyanto Ismail Johanis J. Pelealu Johnly A Rorong Johnly A. Rorong Johnly A. Rorong Johnly Alfreds Rorong Johnly Rorong Johnly Rorong Joko Sabtohadi Julius Pontoh Jurike Kaunang Korompot, Abdul R.H. Lestari, Endang Putri Liana Resti Lisa Agus Tina M, Devy Angreani Maanari, Chaleb Maanari, Chaleb Paul Maharani, Andhika Putra Andryan Mamondol, Oktavianus Martiana, Nina Max R.J Runtuwene Maya Sabrina, Adelia Annissa Megawati Nodjeng Meiske S. Sangi Meiske Sangi Mevia, Maulida Feren Arta Miftahul Jannah Molektuzzahro, Arila Momuat, Lidya Mongdong, Aldo Mongdong, Aldo G. Montolalu, Gisella T. Muchsin, Reyhan Muhammad Adhimawan Wijaya Muhammad Zaid M. M. Tanaty, Muhammad Zaid M. M. Murtalining Tyas, Wenny Murtaliningtyas, Wenny Musma Rukmana Mustapa Mustapa Nainggolan, Verengki A Nenabais, Fernando Nugroho, Rifqi Maulana Adi Nuri, Rihadatul Aisylia Nursaid Nursaidah Nursaidah Nursaidah Nursaidah, Nursaidah Nurul Qomariah Obet Obet Oktavia, Erica Bella Oktaviansyah, Renaldy Dwi Pinkan, Aurelia Reghina Pomalingo, Moh Fikri Pratama, Lybel Vega Pratiwi, Ananta Dian Priyohadoko, Ndaru Tutus Purnomo, Wahyu Agung Adji Puspitadewi, Ira Putri, Septi Lenita Putri, Yulisya Salsabila Qurotul Aini Rachman, Avivatur Rahayu, Jekti Reynal Maong, Reynal Rhamadanita, Mega Wahyu Ria Yuli Angliawati Ria Yuli Angliawati, Ria Yuli Riliani P. Maradesa RINDENGAN, BARLINA Ririn Indah Romadloni Riris Roisah, Riris Riswan Rosidah Rosidah Rosma Hani Febrianti Rozzaid, Yusron Rusdiyanto Rusdiyanto Rusdiyanto Rusdiyanto Rusdiyanto, Rusdiyanto Sanusi Gugule Saputra, Seno Sari, Sinta Anggita Satrio, Ogik Fajar Seftiana, Angelita Sodikin, Mohammad Faesal Sofianto, Mohammad Sri Rahayu, Yayu Stefan Marco Rumengan Suci L. Sidik Sukma Hadi, Nadia sulfiana, Icha Sumowo, Seno Suteja , Shintia Noviyanti Suwarno Suwarno Sweet Nabila Imsaki Aulia Syamsi, Ibnu Darmawan Talcha Kirana Tatit Diansari Reskiputri, Tatit Diansari Trina E. Tallei Trina Tallei Tungady, Jessica Tyas, Wenny Murtalining Vanda Kamu Vanda S. Kamu Vanda S. Kamu Verdiyanto, Verdiyanto Wahyu Eko Setianingsih Wardiyah, Silvi Wibowo, Yohanes Gunawan Widyabakti, Mega Anjar Wulandari, Aprilia Nadila Wydaswara, Mita Yayu Sri Rahayu, Yayu Sri Yurico, Bagus Zaenuri, Muhammad Mukamal Zahro, Aminatuz

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