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Bambang Kuswandi
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Pemanfaatan Kompleks Polielektrolit sebagai Matriks untuk Immobilisasi Urease dan Aplikasinya sebagai Membran Biosensor Pemonitoran Hg(II) Dhony Hermanto; Mudasir Mudasir; Dwi Siswanta; Bambang Kuswandi
Al-Kimia Vol 7 No 1 (2019): JUNE
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/al-kimia.v7i1.6247

Abstract

The preparation of polyelectrolyte complex (PEC) as supporting material of urease immobilisation for  Hg(II) biosensor has done. PEC membrane can be prepared by mixing hydrosol alginate and chitosan hydrosol with 1: 1 ratio at pH of 5.28 approximately. The optimum conditions and characteristics of biosensor was determined. The formed alginate–chitosan PEC membrane was confirmed by using FTIR spectroscopy and SEM analysis. The results shoed that PEC of alginate-chitosan was formed and the proposed biosensor is an excellent platform for sensitive detection of Hg (II).
Aplikasi Label Pintar Edible dari Ekstrak Antosianin Ubi Jalar Ungu (Ipamoea Batatas L.) untuk Monitoring Kesegaran Sayuran Cabai Hijau (Capsicum Annuum L.) Aissa Dinar Yanuariski; Bambang Kuswandi; Ari Satia Nugraha
Pustaka Kesehatan Vol 8 No 1 (2020): Volume 8 No. 1, 2020
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/pk.v8i1.12072

Abstract

Vegetable products are foods that are popular with many people. One vegetable product such as green chili is a vegetable commodity that cannot be abandoned by society in daily life. This was followed by demands for quality of green chili products. so that an analytical tool is needed that can analyze the freshness of green chili easily and practically. This study aims to develop an edible freshness sensor based on anthocyanin indicators from purple sweet potato extract (Ipomoea batatas L.) with a membrane mixture of cassava starch and chitosan. The edible freshness sensor can be applied as a freshness sensor and know the freshness level of green chili with various parameters. Tests for green chili freshness test included pH test, weight loss, texture value, and sensory evaluation test. The color change of the edible freshness sensor was observed visually and tested using the ImageJ program to determine the mean green value. The results show the color change of the freshness sensor is dark purple when the green chili is fresh, the light purple is still fresh and the light green is no longer fresh or rotten. The mean value of the green sensor for edible freshness increased along with the decline in the quality of green chili in the packaging. Keywords: Anthocyanin, tapioca starch, chitosan, green chilli
Pengembangan Sensor untuk Mendeteksi Kesegaran Buah Durian (Durio zibethinus Murr.) Kupas Berbasis Indikator Alami Ekstrak Kayu Secang (Caesalpinia sappan L.) Nur Alfi Syahrin; Bambang Kuswandi; Lestyo Wulandari
Pustaka Kesehatan Vol 8 No 2 (2020): Volume 8 No. 2, 2020
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/pk.v8i2.14338

Abstract

Durian is a famous native fruit from Southeast Asia and usually sold within durian-cut packaging in the supermarket because it is handy and ready to serve. However, its freshness level is unknown. Sensor, made by sappanwood decoct extract, can be used to detect the fruit freshness within the packaging. The aim of this research was to develop a sensor to detect cut durian freshness based on natural indicators from sappanwood extract. Indicator solution of sappanwood decoction consist of sappanwood decoct extract, phosphate buffer pH 7,5 and polyvinyl alcohol (PVA). The color change from sensor was examined by ImageJ software to get mean red. Durian pulp was examined every day to get pH and SSC (Solid Soluable Concentration) value in for 5 days of storage at room temperature. The result of rotten pulp durian was showed by the color-changing of the sensor from red purplish to yellow with mean red 224,215 ± 0,161. Durian pulp freshness in room temperature decreased as the pH decreased from 7,46 to 4,20 and as the SSC decreased from 7,60 to 2,40, followed by the color-changing of the sensor. Furthermore, the level of durian pulp freshness can be detected by freshness sensor based on natural indicators from sappanwood extract at room temperature storage.
Pengembangan Strip Tes Berbasis Pararosanilina untuk Deteksi Formalin pada Sampel Tahu Alni Riskyna; Bambang Kuswandi; Indah Purnama Sary
Pustaka Kesehatan Vol 6 No 3 (2018)
Publisher : UPT Percetakan dan Penerbitan Universitas Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/pk.v6i3.9869

Abstract

Test strip based on pararosaniline has been developed for formaldehyde detection in tofu samples. The test strip as a formaldehyde sensors has been fabricated by immobilizing pararosaniline on whatman filter paper. The test strip was characterized for liniearity, detection limit, quantitation limit, selectivity, accuracy and precision. It has response time at 4 minutes and good liniearity was achieved in the concentration range of 2-80 ppm with correlation coefficient of (r) 0.999. The detection limit and quantitation limit were 0.048 ppm and 0.161 ppm, respectively. The RSD of reproducibility was found 8.04%, where recovery was 80-110%. The life time of the test strip was 14 days when it was stored at 40C. The test strip has been successfully applied to detect formaldehyde in tofu samples. The result also shown in agreement with spectrophotometry uv-vis method. Keywords: formalin, pararosaniline, tofu, immobilization, strip test
Co-Authors Aissa Dinar Yanuariski Alni Riskyna Ari Satia Nugraha Dhony Hermanto Dwi Siswanta Indah Purnama Sary Lestyo Wulandari Mudasir Mudasir Nur Alfi Syahrin