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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Jurnal Pengabdian Mahakarya Masyarakat Indonesia
Sri Haryani Anwar
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Other

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Increment of patchouli alcohol in patchouli oil by vacuum distillation fraction method Yuliani Aisyah; Sri Haryani Anwar; Yulia Annisa
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 3, No 2 (2013): Engineering
Publisher : Syiah Kuala University

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Abstract

The quality of Indonesian patchouli oil is commonly lower than that required by standard (substandard). The quality of patchouli oil is determined by the level of an organic compound known as patchouli alcohol (PA). This research is aimed to study the influence of the initial level of patchouli alcohol in patchouli oil to the final oil quality after being separated by vacuum distillation fraction method. The patchouli oils used had three different initial level of patchouli alcohol (31.11%, 32.83% and 33.61%). The results show that the increments of the initial level of patchouli alcohol tend to lower the final concentrations of this compound in the patchouli oil. The oil with 31.11% of initial patchouli alcohol contained 49.07% PA after distillation, the initial PA of 32.83% became 42.87% and the oil with the highest initial PA (33.61%) consisted only 32.85% PA in its final quality.
Microencapsulation of omega-3 fatty acids: What it is, how it’s made, and challenges in food technology Sri Haryani Anwar
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 1, No 1 (2011): Life Sciences
Publisher : Syiah Kuala University

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Fatty acids with double bonds beyond the ninth carbon from the carboxyl end are classified as essential for human health, including omega-3 fatty acids: eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA). The main sources of omega-3 fatty acids are fatty fish species such as herring, mackerel, sardine and salmon. Oils from the marine algae Cryptecondium conchii are mainly rich in DHA only, while fish oil contains both EPA DHA. Why is it important to microencapsulate EPA DHA? Because these fatty acids cannot be synthesized by the human body but have to be obtained through nutrition uptake. The beneficial effects of these fatty acids including lowering cholesterol, decreasing the risk of arrhythmia, lowering the blood pressure, preventing diabetes in pregnancy, and positive effects on joints (relief of arthritis). EPA and DHA also play an important role in early infant nutrition and the imbalance of these fatty acids is believed to cause a variety of diseases. Because of their sensitivity to oxidation, these fatty acids need to be stabilized to protect them from oxidation. In food application, their interaction with other food ingredients needs to be prevented. Attempts to prevent oxidation to allow omega-3 fatty acids to fulfill their functions are not trouble-free. Fish oils in their natural state have a taste and smell that make them less attractive to consumers. Processing technology for masking the smell and taste of fish oil in food faces great challenges. Therefore, to address the problems concerning the susceptibility of fish oil to oxidation and its unpleasant smell, microencapsulation, where the oil is packaged within coating materials, may be used to replace bulk oils. This paper discusses great challenges faced by the scientists to microencapsulate omega 3 fatty acids from fish oil after introducing concise information related to microencapsulation and its advance techniques. As the demand of functional food containing omega-3 is continuously growing, overcoming those challenges mean solving one problem in providing healthy food for the world
Physico-Chemical Properties of Patchouli Oils (Pogostemon cablin) Separated by Fractional Distillation Method Yuliani Aisyah; Sri Haryani Anwar
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 2, No 2 (2012): Engineering
Publisher : Syiah Kuala University

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Abstract

Patchouli (Pogostemon cablin) is one species of the vegetation that produces essential oil known as patchouli oil. The quantity of patchouli alcohol contained in patchouli oil determines the oil quality. This study investigates fractional distillation of patchouli oils (Pogostemon cablin) to increase the level of patchouli alcohol in patchouli oils. The separation process is carried out by fractional distillation method applying four fractionation temperatures: 120°C, 125°C, 130°C, and 135°C. The compositions of each fraction were identified using Gas Chromatography – Mass Spectrometry (GC-MS). Patchouli oil A and B with initial patchouli alcohol content of 27.03% and 36.87% were successfully fractionated resulting four fractions of patchouli oils. The final levels of patchouli alcohol are increased to become 35.35% and 43.62%, respectively as well as the densities of the four fractions
EDUKASI SISTEM JAMINANAN HALAL PADA KOPERASI ATJEH INTERNASIONAL KOMODITI Nida El Husna; Melly Novita; Sri Haryani Anwar; Syarifah Rohaya
JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA Vol 2, No 1 (2024): JURNAL PENGABDIAN MAHAKARYA MASYARAKAT INDONESIA
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/pemasi.v1i1.37740

Abstract

Keberadaan sertifikat halal selain bermanfaat bagi pelaku usaha agar produknya bisa dipasarkan lebih luas, juga membantu masyarakat agar tidak khawatir terhadap kehalalan dalam membeli produk. Pada pengabdian ini mitra yang menjadi sasaran edukasi sistem jaminan halal adalah salah satu usaha di Kota Banda Aceh yaitu Koperasi Atjeh Internasional Komoditi (Aterkom) yang memproduksi ikan olahan dan saat ini belum memiliki sertifikat halal. Permasalahan mitra terkait sistem jaminan halal adalah kurangnya informasi mengenai tata cara dan administrasi dari pengajuan sertifikasi halal produk terutama terkait adanya perubahan regulasi terhadap sertifikasi halal. Oleh karena itu pengabdian ini bertujuan untuk memberikan pemahaman yang lengkap kepada pemilik usaha mengenai pentingnya sertifikasi halal dan prosedur dan dokumen yang diperlukan untuk pengajuan sertifikasi halal bagi produk yang dihasilkan. Pelaksanaan kegiatan pengabdian dimulai dengan tahap persiapan yaitu melakukan survey awal dan persiapan bahan sosialisasi, selanjutnya diikuti dengan pelaksanaan edukasi dan evaluasi yang seluruhnya dilakukan pada bulan Oktober-November 2023. Kegiatan pengabdiani pada mitra koperasi telah memberikan informasi dan pengetahuan yang berkaitan dengan Sistem Jaminan Halal, meliputi persyaratan, tata cara pengajuan, dan dokumen yang dibutuhkan untuk mendapatkan sertifikasi halal. Setelah kegiatan berlangsung, mitra menyatakan keinginannya untuk mengajukan sertifikasi halal terhadap produk yang dihasilkan dan berharap dapat didampingi dalam proses pengurusannya.
Co-Authors Melly Novita Nida El Husna Syarifah Rohaya Yulia Annisa Yuliani Aisyah Yuliani Aisyah