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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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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.

The in-vitro Antioxidant Properties of Crude Drugs Traditionally Used for Diabetes Management in Northern Banyumas Dwi Hartanti; Shintia Lintang Charisma; Widya Agustina; Rizky Destya Sary; Denia Awanda Putri; Alwani Hamad
Majalah Obat Tradisional Vol 27, No 3 (2022)
Publisher : Faculty of Pharmacy, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/mot.76958

Chinaberry (Melia azedarach L.) leaves, Malayan cherry (Muntingia calabura L.) fruits, and Yacon (Smallanthus sonchifolius (Poepp.) H.Rob.) leaves are used for traditional diabetes treatment by Banyumas (Central Java, Indonesia) people. This study characterized selected quality parameters, evaluated the in-vitro antioxidant activity as the preliminary assay for its antidiabetic activity, and calculated the total flavonoid content (TFC) and total phenolic content (TPC) of those crude drugs. The plant materials of each species were collected from three different areas in Banyumas and dried into crude drugs. The quality parameters were determined according to the standard method in the Indonesian Herbal Pharmacopeia (IHP) 2017. The antioxidant activity was evaluated by the standard 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging and ferric reducing antioxidant power (FRAP) assays, while TFC and TPC were analyzed following standard methods in IHP 2017. The correlations between antioxidant activities and the TFC-TPC were analyzed by Pearson's correlation test. The values for acid-insoluble ash, loss on drying, total ash, ethanol extractable, and water-extractable of all crude drugs were quantified, with TPC and TFC proposed as the chemical content parameter for Malayan cherry fruits and Yacon leaves. Yacon leaves and Malayan cherry fruits contained the highest TFC and TPC at 8.01±0.72 mg Quercetin equivalent (QE)/g dry weight (DW) and 11.54±1.44 mg Gallic acid equivalent (GAE)/g DW, respectively. Malayan cherry fruits exerted the strongest DPPH scavenging activity (366.13±17.65 mM Trolox equivalent (TE)/g DW) and FRAP (1025.33±50.47 mM TE/g DW). Moderate to strong correlations were observed between DPPH radical scavenging activity – FRAP and TFC-TPC of Malayan cherry fruits and Yacon leaves. Hence, flavonoids and phenolic compounds of both crude drugs contributed to their antioxidant activity.

Winsor Phase Diagram of a Colloidal System from the Mixture of Water, Eugenol, and Tween 20 Afwa Hayuningtyas; Pinyapat Jitphongsaikul; Alwani Hamad
Research in Chemical Engineering Vol. 1 No. 1 (2022): March
Publisher : Universitas Muhammadiyah Purwokerto

One factor that influenced colloidal structure is the composition of water, oil, and surfactant in the emulsions. This study aims to build a Winsor phase diagram of a mixture of water, eugenol, and Tween 20 and understand the physical differences in a range of micellar structures from the different compositions of the combinations. There were eleven samples with varying compositions of water, eugenol, and tween 20, and then were mixed and observed in parameters such as phase, appearance, and consistency. The results showed that the emulsion's compositions ingredients affected the character of the final emulsion. There were three categories of emulsions as described in the Winsor phase diagram. Water in oil (w/o) microemulsion was formed in the higher oil composition. In contrast, the lower oil content was macroemulsion/ coarse emulsion. The balance of oil and water composition was categorized as a bicontinuous microemulsion. This diagram will further help in constructing the suitable emulsion category for specific purposes.

Effects of Emulsifier Type and Ingredient on the Foam Stability of Meringue Bekti Wulan Sari; Afwa Hayuningtyas; Pinyapat Jitphongsaikul; Vishal Chherti; Alwani Hamad
Research in Chemical Engineering Vol. 1 No. 2 (2022): September
Publisher : Universitas Muhammadiyah Purwokerto

Food foams provide texture and structure for many food products, such as meringues. Meringues, a fundamental of culinary arts, commonly consist of whipped egg white and sugar and have about most of the air phase. These types of composition allow for making different products with the same ingredients; thus, meringue design is essential to investigate foam stability and ability. This study aims to examine the foam stability of meringue using the different components such as protein as emulsifiers (egg white and gelatin) and the composition of sugars (icing and granule) on the foam stability and formation of meringue. Using gelatin as an emulsifier showed the foam more stable than egg white (>24 h), and adding the icing sugar with gelatin made the foam texture smoother. On the other hand, foam formation was faster when using emulsifier egg white, but stability was less than gelatin. The more stable foam produced by the combination of emulsifier and sugar ingredients would provide a better texture of meringue after baking, a smooth surface, no hole, and a more crunchy sweet taste. It was concluded that the composition of the ingredients and type of emulsifier would affect the stability and ability of foam, resulting in the character of the meringue after baking.

Comparison of Physical and Chemical Changes of Dried Berries Fruits Powders from Spray and Freeze Drying Alwani Hamad; Afwa Hayuningtyas; Pinyapat Jitphongsaikul
Journal of Chemical Process and Material Technology Vol 1, No 2 (2022)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/jcpmt.v1i2.6886

The different drying methods for preserving fruits may affect fruits' physical and chemical properties, especially dried berries. The expected drying techniques include Spray Drying (SD) and Freeze Drying (FD). The physical characteristics, such as color, taste/odor, and thermal properties, have changed during the process. The higher temperatures in spray drying may affect the phytochemical compounds that will change the final nutritional value. The juice taste and color of berries powders that FD produces are better than SD. However, the morphology of powder that resulted from SD is better. Also, the losses of phenolic compound and anthocyanin content of dried berries produced from SD are much lower than FD. Therefore, the choices of higher quality dried berries can be produced by FD that are suitable to preserve the phytochemical compounds that have health benefits.

Karakter Mutu Simplisia dan Ekstrak Tumbuhan Antidiabetes Lokal dari Banyumas Dwi Hartanti; Shintia Lintang Charisma; Hidayah Anisa Fitri; Fitriani Fitriani; Denia Awanda Putri; Jeri Rinawati; Widya Agustina; Alwani Hamad
JRST (Jurnal Riset Sains dan Teknologi) Volume 6 No. 2 September 2022: JRST
Publisher : Universitas Muhammadiyah Purwokerto

Daun mindi (Melia azedarach L.), buah kersen (Muntingia calabura L.), serta daun dan bunga tapakdara (Catharanthus roseus (L.) G.Don) digunakan masyarakat Baturraden dan Sumbang (Banyumas) untuk pengobatan tradisional diabetes. Penelitian ini mengkarakterisasi beberapa parameter mutu simplisia dan ekstrak ketiga tumbuhan tersebut. Simplisia dibuat dari bahan tumbuhan yang dikumpulkan dari tiga desa di wilayah kecamata Baturraden dan Sumbang. Morfologi makroskopik dan mikroskopik, profil kromatografi lapis tipis (KLT), kadar fenolik total, dan kadar flavonoid total simplisia, serta kadar air, kadar abu total, dan kadar abu tidak larut asam ekstrak dianalisis dengan metode standar dalam Farmakope Herbal Indonesia (FHI) 2017. Karakter makroskopik, fragmen diagnostik, dan profil KLT dari simplisia hasil penelitian ini diusulkan untuk menjadi standar dalam memastikan kebenaran identitas simplisia. Kadar fenolik total dan kadar flavonoid total simplisia daun mindi, buah kersen, serta daun dan bunga tapakdara masing-masing sebesar 0,74±0,07 dan 0,99±0,31; 1,62±0,36 dan 1,39±0,11; dan 0,94±0,02 dan 1,98±0,04%. Nilai tersebut diusulkan sebagai standar untuk aspek kandungan masing-masing simplisia. Data kadar air, kadar abu total, dan kadar abu tidak larut asam diusulkan sebagai standar aspek kemurnian dari masing-masing ekstrak.

Penyeleksian Parameter Proses Fermentasi dalam Pembuatan Nata de Pina Tri Nur Chasanah; Endar Puspawiningtyas; Alwani Hamad
JRST (Jurnal Riset Sains dan Teknologi) Volume 5 No. 2 September 2021: JRST
Publisher : Universitas Muhammadiyah Purwokerto

Nata adalah lapisan polisakarida ekstraseluler (selulosa) yang dibentuk oleh mikroba pembentuk kapsul. Nata termasuk produk fermentasi yang mengandung bakteri Acetobacter xylinum, jika ditumbuhkan di media cair yang mengandung gula misalnya ekstrak kulit nanas, bakteri ini menghasilkan lapisan putih nata yang terapung-apung di permukaan media tersebut. Tujuan dari penelitian ini adalah untuk menyeleksi variabel yang paling berpengaruh pada proses pembuatan nata de pina menggunakan Placket-Burman Screening Design Method, variabel yang akan dikaji adalah rasio perbandingan air dan kulit nanas, sumber karbon (gula), sumber nitrogen (urea), sumber phospat (K2HPO4), sumber vitamin (vitamin B syrup), pH, lama fermentasi, dan jumlah starter. Dari hasil Placket-Burman Screening Design diperoleh bahwa jumlah sumber karbon (C), jumlah sumber phospat (P), dan jumlah starter (JS) merupakan variabel yang sangat berpengaruh terhadap hasil yield fermentasi.

Potensi Dimetil Amino Phosphat (DAP) sebagai Sumber Nitrogen dalam Pembuatan Nata De Coco Alwani Hamad; Desiana Pradiyanti; Endar Puspawiningtyas
JRST (Jurnal Riset Sains dan Teknologi) Volume 6 No. 1 Maret 2022: JRST
Publisher : Universitas Muhammadiyah Purwokerto

Nata de coco adalah makanan fungsional yang mengandung fiber. Nata de coco merupakan produk fermentasi bakteri Acetobacter xylinum yang ditumbuhkan pada media cair seperti air kelapa. Selain dari air kelapa, mikroba juga memerlukan nutrisi tambahan yaitu dari carbon dan nitroge untuk pertumbuhannya yang dilakukan dalam proses fermentasi. Selama ini penambahan sumber nitrogen dilakukan dengan menggunakan urea dan ZA yang juga digunakan untuk pupuk pertanian, sehingga sebagian orang meragukan keamanannya. Dalam penelitian ini mengkaji potensi dimetil amino phosphate (DAP) sebagai sumber nitrogen dalam fermentasi nata de coco. Nata dibuat dengan menggunakan 500 ml air kelapa yang telah disterilkan ditambah 17,5 g gula, 20 ml asam cuka, 60 ml starter Acetobacter xylinum serta ditambah variasi DAP (0, 0.05, 0.25, 0.5, 2.5 dan 3.4 g). Sedangkan sebagai kontrol yaitu nata dengan menggunakan sumber nitrogen urea dan ZA masing – masing sebanyak 3 g. Fermentasi dilakukan selama 10 hari dan setelahnya dilakukan analisis fisik (yield dan tebal nata), analisis kimia (kadar air dan kadar serat) dan uji organoletis (rasa dan tekstur). Hasil penelitian menunjukkan bahwa hanya pada penambahan DAP yang rendah (0.05 g) memberikan karakteristik fisik yang significant sama (p>0.05) terhadap control. Sedangkan jumlah kadar air significant sama dengan control dan sample yang lain. Kadar serat menunjukkan hasil yang lebih besar dari pada control (3,9 %) dan semua sample nata menggunakan DAP rasa disukai oleh responden dengan tekstur kenyal seperti control. Dari penelitian ini dapat disimpulkan bahwa DAP dapat menggantikan urea dan ZA sebagai sumber nitrogen dalam pembuatan nata de coco.

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

The effect of brewing time on the antioxidant properties and consumer's preference of green tea and jasmine tea Dwi Hartanti; Alwani Hamad
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 6, No 2 (2023)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2023.006.02.2

Jasmine tea is a popular tea type obtained from scenting tea (Camellia sinensis (L.) Kuntze) leaves with jasmine (Jasminum sambac (L.) Aiton) flowers. This study aimed to evaluate the antioxidant properties and sensory aspects of jasmine and green tea brewed at different times. The commercial jasmine and green tea were brewed in boiling water at a ratio of 1:100 for 0.5, 1, 2.5, 5, 10, 30, and 60 min. The obtained tea was evaluated for colour, pH, total flavonoid content (TFC), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, and ferric-reducing antioxidant power (FRAP) by standard methods. Thirty-three untrained consumers evaluated the preference for tea from different brewing times. Jasmine tea exerted darker colour, lower pH, higher TFC and TPC, and higher FRAP than green tea. The values of those parameters increased with longer brewing time, with the optimum time being 30 min. However, the longer brewing generated tea liked less by consumers. The most favoured tea was jasmine green tea brewed for 5 min with aroma as the most preferred attribute. Our study suggested that brewing tea for a longer time benefited with better antioxidant properties but disadvantaged in sensory aspects.

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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