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All Journal Jurnal Teknologi Dan Industri Pangan Journal of Food and Pharmaceutical Science Sainteks Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Proceeding Seminar LPPM UMP Tahun 2014 Majalah Ilmiah MOMENTUM JURNAL PHARMASCIENCE Majalah Obat Tradisional PROSIDING SENATEK FAKULTAS TEKNIK UMP Pharmascience JURNAL FARMASI DAN ILMU KEFARMASIAN INDONESIA Jurnal Aplikasi Teknologi Pangan 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 Journal of Applied Science, Engineering, Technology, and Education Mattawang: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Ibnu Sina (JIIS): Ilmu Farmasi dan Kesehatan Journal of Chemical Process and Material Technology Techno Research In Chemical Engineering Jurnal Pengabdian kepada Masyarakat (ABDIKEMAS) Molekul: Jurnal Ilmiah Kimia Media Farmasi Jurnal Tumbuhan Obat Indonesia Jurnal Kefarmasian Indonesia Indonesian Journal of Jamu

Alwani Hamad

Department Of Chemical Engineering, Faculty Of Engineering And Science, Universitas Muhammadiyah Purwokerto

Author-ID : 273320

Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health Social Sciences Other

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Title

THE PHYSICAL STABILITY OF COCONUT MILK EMULSION Alwani Hamad
Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Vol 12, No 1 (2011): Techno Volume 12 No 1 April 2011
Publisher : Universitas Muhammadiyah Purwokerto

Coconut milk, a term for the aqueous extract from coconut solid meat, is often uses in Asian cuisines as well as other part of the world. Studies to investigate the stability of the coconut milk emulsion often report inconsistently. The information about the stability of the coconut milk emulsion literature is used to keeping quality of coconut milks extract in processing and preservation (particularly by canning, spray-drying and freezing) and new food uses coconut milk. Key word : Coconut milk, Stability emulsion, droplet size, coconut

PRODUKSI LECITHIN DARI MINYAK JAGUNG SEBAGAI EMULSIFIER MAKANAN Alwani Hamad; Andi Ghina Septhea; Anwar Ma’ruf
Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Vol 16, No 2 (2015): Techno Volume 16 No 2 Oktober 2015
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/techno.v16i2.58

Lecithin adalah fosfolipid yang mempunyai sifat amphifilik yang mempunyai daerah polar dan non-polar sehingga sangat efektif sebagai emulsifier makanan. Akan tetapi komersial lecithin berasal dari isolasi organ hewan seperti babi yang jelas haram. Lecithin yang berasal dari minyak nabati yang komersial hanya berasal dari minyak kedelai. Oleh karena itu, produksi lecithin dari minyak nabati lain dapat menjadi solusi akan ketersediaan lecithin nabati yang halal seperti minyak jagung.. Penelitian ini bertujuan untuk mengetahui produksi vegetable lecithin dari minyak jagung melalui proses water degumming. Sebanyak 250 ml minyak jagung dicampurkan dengan 15 ml aquades diaduk dan dipanaskan dengan suhu 70 - 85°C selama 2 - 2.5 jam. Gum mentah yang dihasilkan kemudian dikeringkan didalam oven dengan suhu 90.5°C selama 5 - 7 hari. Gum kering yang didapat kemudian dimurnikan untuk meningkatkan kandungan phosphatidyl choline (PC) menggunakan 2 metode modifikasi yaitu: fraksinasi aseton dan fraksinasi alcohol. Hasil penelitian menunjukkan bahwa vegetable lecithin dapat diproduksi dari minyak jagung menggunakan proses water degumming pada kondisi proses 6% v/v water, suhu 90 oC, dan mixing time selama 2 jam menghasilkan rendemen maksimal 5% dengan kadar PC sebanyak 13%. Hasil pemurnian setelahnya ternyata tidak meningkatkan kadar PC (8 - 10%) akan tetapi masih lebih tinggi lecithin komersial (4%). Kata kunci: Lecithin, Minyak Jagung, Proses Degumming, Posphotidyl Choline

KAJIAN PEMANFAATAN LIMBAH TEPUNG TAPIOKA SEBAGAI SUBMERGE CULTURE DALAM FERMENTASI ASAM SITRAT Alwani Hamad; Septian Chandra Sasmita
Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Vol 11, No 2 (2010): Techno Volume 11 No 2 Oktober 2010
Publisher : Universitas Muhammadiyah Purwokerto

Tapioca starch waste usually had a problem after long time and then cause bad smelly and make pollution to the river. In this study, it can be use as sub-merge in citric acid fermentation used Aspergilus niger. the process was observed at pH variable from 2 - 5. Duration of the incubation time was also observed on day 5 to 9. Three important stages in the fermentation process was the preparation of media and media-making starter cultures. The citric acid produced from tapioca waste had yield 30.23% and the incubation time for 9 days with the acquisition reaches 43.51%. Then compared with the acquisition of citric acid from cassava was getting results that the acquisition of cassava citrate still had good result. It because the carbohydrate content of cassava was higher than on tapioca waste. Key word : Asam sitrat, limbah tapioka, fermentasi, sub-merge

PENGARUH PENAMBAHAN SUMBER KARBON TERHADAP KONDISI FISIK NATA DE COCO Alwani Hamad; Nur Afifah Andriyani; Haryo Wibisono; Heru Sutopo
Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Vol 12, No 2 (2011): Techno Volume 12 No 2 Oktober 2011
Publisher : Universitas Muhammadiyah Purwokerto

Abstract Nata de coco is one of the functional food made from coconut milk which is processed through fermentation by using acetic acid bacteria, Acetobacter xylinum. It convert glucose into cellulose in coconut wate medium. Undigested cellulose consumed in the body that it will benefit to the human digestive system. The formation of nata requires a source of C, H, N, and minerals. Coconut water have already contains most of the nutrients it needs, but still needs to be enriched with other nutrient sources added. As a source of sugar can be added sucrose, glucose, fructose, starchs and flour maezena. This study aims to determine the physical properties of nata with different carbon sources. The addition of fructose would produce nata de coco with the most optimum yield at 0.755 g nata / ml coconut water with 8.41 mm thickness, 3.92 g wet weight and dry weight of 0.47 grams. However, nata produced has a less chewy texture with 87.56% moisture content. Key-word: Nata de coco, source of carbon, coconut water, Acetobacter xylinum

PENGARUH UMUR STARTER Acetobacter xylinum TERHADAP PRODUKSI NATA DE COCO Alwani Hamad; Nur Afifah Handayani; Endar Puspawiningtyas
Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Vol 15, No 1 (2014): Techno Volume 15 No 1 April 2014
Publisher : Universitas Muhammadiyah Purwokerto

Nata de coco adalah salah satu makanan olahan dari air kelapa sebagai salah satu makanan diet karena kandungan serat yang melimpah yang dalam proses fermentasinya memanfaatkan bakteri Acetobacter xylinum. Dalam pembuatan nata de coco selama ini, starter yang ditambahkan belum ada standar kualitas yang pasti berapa jumlah bakteri hidup. Penelitian ini bertujuan mengkaji pengaruh umur penyimpanan starter terhadap jumlah bakteri Acetobacter xylinum dan nata de coco hasil fermentasinya. Pembuatan starter dibuat dalam 100 ml air kelapa ditambahkan nutrisi (gula 3,5 gr; urea 0,6 gr; cuka 4 ml; starter 12 ml). Jumlah bakteri dalam starter (umur penyimpanan: 0, 1, 4, 7, 10, 13, 16, 19, 25, 30, 40, 60 hari) dihitung menggunakan metode turbidity (kekeruhan) dengan menggunakan alat UV-Vis Spectrophotometers. Kemudian starter tersebut ditambahkan ke dalam medium fermentasi dalam air kelapa 500 ml ditambahkan nutrisi (gula 17,5 gr; urea 0,6 gr; cuka 4 ml; starter 60 ml). Nata de coco yang dihasilkan dianalisa kualitas fisiknya, yaitu yield, tebal lapisan nata, dan moisture content. Hasil penelitian ini menunjukkan peningkatan jumlah bakteri dalam starter selama umur penyimpanan 0-19 hari sebanyak 1,37 x 109 sampai 2,02 x 109 sel/ml. Setelah 19 hari, jumlah bakteri dalam starter cenderung konstan. Setelah umur penyimpanan 40 hari, jumlah bakteri dalam starter mengalami penurunan 9%. Dengan penambahan starter umur 7-13 hari menghasilkan nata de coco dengan kualitas fisik paling baik, yang ditunjukkan dengan yield 89%, tebal 9 mm, dan moisture content >95%. Dari penelitian ini dapat disimpulkan bahwa waktu penyimpanan starter mempengaruhi kualitas fisik nata de coco. Kata kunci: Nata de coco, Acetobacter xylinum, starter, jumlah bakteri, fermentasi

Production Of Lecithin As An Emulsifier From Vegetable Oil Using Water Degumming Process Alwani Hamad; Noni Indriani; Anwar Ma'ruf
Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Vol 23, No 2 (2022): Techno Volume 23 NO.2 Oktober 2022
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/techno.v23i2.15189

Lecithin is a phospholipid that has amphiphilic properties resulted polar and non-polar regions, thus it is very effective to be food emulsifier. However, commercial lecithin derived from animal organs such as pig brain, that it is clearly haram. Today, commercial vegetable lecithin derived from soybean oil only. Therefore, lecithin production from other vegetable oils can be made Halal food. In this study, it determined production of lecithin from vegetable oils (coconut oil, palm oil, corn oil and soybean oil) using water degumming process. Vegetable oil is heated up to 70 ° C and added 3% of soft water and then stirred for an hour. To separate the gum, it is used centrifuge at 5000 rpm for 20 minutes. The results showed that only gum from corn oil that can be potentially produce crude lecithin as an emulsifier, resulted gum dry yield (0.11%) and acetone insoluble (AI) 62.75%. This result has significantly the same with soybean lecithin as a control. Unfortunately, it has water content of 6.14% that need further improvement.

Optimization Of process parameters for microbial cellulose production from rice-washing wastewater (NATA-DE-LERI) By Acetobacter Xylinum Alwani Hamad; Giswantara Giswantara; Endar Pusapawiningtyas; Regawa Bayu Pamungkas; Abdul Haris Mulyadi
Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Vol 24, No 1 (2023): Techno Volume 24 NO.1 April 2023
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/techno.v24i1.16988

Nata is a bacterial cellulose obtained from the fermentation of Acetobacter xylinum. It is often found in desserts as a health supplement because of its high fiber content. It is not only produced from coconut water, known as nata-de-coco but can also be produced from other sources, such as wastewater from rice washing, called nata-de-leri. This study aimed to optimize the parameters of bacterial cellulose (nata-de-leri) fermentation by statistical methods to improve production. First, the Placket-Burman Screening Design was applied to address the essential parameter components affecting nata-de-leri production. Eight factors are continuously checked, and unimportant elements are removed to obtain a smaller, more manageable set of characteristics. Second, a feedback surface method using Central Composite Design (CCD) was used to determine the optimal level of fermentation parameters using yield response. The results of this study show that sucrose concentration, CO(NH2)2 concentration, inoculum concentration and fermentation time are believed to be the main factors for nata production. The estimated optimal values nata-de-leri production when using 500 ml of rince washing wastewater are as follows: sucrose is 17.5 g; CO(NH2)2 is 12 g; volume of starter is 60 ml; fermentation time for 12 days. This results in a yield of 97.20%. From this study, the optimum yield in nata-de-leri is 20% larger than the baseline parameters

Co-Authors Abdul Haris Mulyadi Afifah, Dini Nur Afwa Hayuningtyas Afwa Hayuningtyas Amiratus Sholekhah Andi Ghina Septhea Andi Ghina Septhea Andi Ghina Septhea, Andi Ghina Anwar Ma'ruf Anwar Ma’ruf Anwar Ma’ruf Ardi Wiranata Arianingsih, Elfa Asmiyenti D. Djalil Asmiyenti Djaliasrin Djalil Asmiyenti Djalisrin Djali Bekti Wulan Sari Bekti Wulan Sari Bekti Wulan Sari Betty Ika Hidayah Charisma, Shintia Lintang Dea Y. Pradani Denia Awanda Putri Denia Awanda Putri Desiana Pradiyanti Dianita Yulia Sukma Dewi Dodi Siraj Muamar Zain Dwi Hartanti Dwi Hartanti Dwi Hartanti Dwi Hartanti Dwi Hartanti Dwi Hartanti Dwi Hartanti Dwi Hartanti Dwi Nugraheni Eka Yuliani Saputri Eka Yuliani Saputri Eli Nurlaeli Eli Nurlaeli Eli Nurlaeli, Eli Endar Pusapawiningtyas Endar Puspawiningtyas Endar Puspawiningtyas Endar Puspawiningtyas Endar Puspawiningtyas Endar Puspawiningtyas, Endar Fadlilah, Intan Nur Fitri Atyani, Fitri Fitriyani Fitriyani Ganda Kurniawan Ganda Kurniawan, Ganda Giswantara Giswantara Haq, M Tsabit Sofatul Haryanto, Totok Haryo Wibisono Haryo Wibisono Hasanah, Yeti Rusmiati Heru Sutopo Heru Sutopo Heru Sutopo Hidayah Anisa Fitri Hierro Azi Priawan Hierro Azi Priawan Intan Nur Fadlilah Istifah Istifah, Istifah Jeri Rinawati Kristiono Kristiono M. Gigih Panji Mahardika, M. Gigih Panji Ma'ruf, Anwar Magribi, Imam Maulana Mauliana, Dinda Mubshair Naveed Mubshair Naveed Mubshair Naveed Muliastri Mentari Naveed, Mubshair Neni Damajanti, Neni Noni Indriani Nur Afifah Andriyani Nur Afifah Andriyani Nur Afifah Handayani Nur Afifah Handayani, Nur Afifah Nur Annisa Septiyaningrum Nur Yulianingsih Nurul Fadhilah Deni Saputri Nurul Fadhilah Deni Saputri, Nurul Fadhilah Deni Pinyapat Jitphongsaikul Pinyapat Jitphongsaikul Pinyapat Jitphongsaikul Pradani, Dea Yulinestria Puspitasari, Adinda Putri, Regita Nanda Regawa Bayu Pamungkas Rinawati, Jeri Rizky Destya Sary Santosa, Arif Prashadi Septian Chandra Sasmita Shintia Lintang Charisma Shintia Lintang Charisma Sintia Jumitera Suparman Suparman Syah Putri, Tina Syarifah, Arini Tina Syah Putri Tri Nur Chasanah Vishal Chherti Wahyu Utaminingrum Wardani, Tri Kusuma Wicaksana, Firman Widya Agustina Widya Agustina Widya Ayu Dianata Wiwin Anggraeni Yulianingsih, Nur Yulianti , Henti

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