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All Journal Jurnal Teknologi Dan Industri Pangan Agroland : Jurnal Ilmu-Ilmu Pertanian Teknotan: Jurnal Industri Teknologi Pertanian BIOTROPIA - The Southeast Asian Journal of Tropical Biology Jurnal Teknologi Pangan Jurnal Penelitian Pascapanen Pertanian agriTECH Indonesian Journal of Biotechnology INDONESIAN JOURNAL OF PHARMACY Journal of Food and Culinary Abdiformatika: Jurnal Pengabdian Masyarakat Informatika JURNAL REKAYASA KIMIA & LINGKUNGAN
Chusnul Hidayat
Faculty Of Agricultural Technology, Universitas Gadjah Mada Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Veterinary Other

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INCORPORATION OF SODIUM HYALURONATE AND NYAMPLUNG (Calophylum inophyllum) CAKE EXTRACT TO IMPROVE BIOPLASTIC CHARACTERISTIC : Rini Umiyati; Chusnul Hidayat; Ria Millati; Teguh Ariyanto
BIOTROPIA - The Southeast Asian Journal of Tropical Biology Vol. 29 No. 1 (2022): BIOTROPIA Vol. 29 No. 1 April 2022
Publisher : SEAMEO BIOTROP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11598/btb.2022.29.1.1626

Abstract

The cross-linking agent plays an important role in bioplastic mechanical properties. This study aimed to determine the effect of Sodium Hyaluronate (SoHA) as a synthetic cross-linking agent and the addition of Nyamplung Cake Extract (NCE) as an antimicrobial agent in the manufacture of bioplastic with hydroxypropyl starch (HPS) as based ingredient using the thermo-compression method. The novelty of the study was thiocyanate (SCN) formation in zone 3 (2161.66-2162.02/cm) and cyanate (C-N=O) in zone 6 (1,411.57 - 1,412.61/cm) of (1, 2 and 3%) SoHA bioplastic and cyanate formation in zone 6 and 7 (1,411.37 - 1,558.59/cm) of (1, 2 and 3%) SoHA – 20% NCE combined bioplastic originating from acetanilide group in SoHA and amide group in NCE. The formation of SCN and C-N=O in 2 and 3% SoHA bioplastic improved its sensitivity against gram-positive bacteria (Staphylococcus aureus) indicated by 0.6 mm and 0.45 mm inhibition zone, respectively. C-N=O formed in (1, 2 and 3%) SoHA – 20% NCE combined with bioplastic had 3.25 mm average inhibition zone against gram-positive bacteria (S. aureus), 2.75 mm against gram-negative bacteria (Escherichia coli), and 0.71 mm against fungi (Aspergillus niger). The analysis of mechanical properties showed that an addition of 3% SoHA was able to increase tensile strength and modulus of elasticity while reducing elongation, water solubility and water vapor permeability. Addition of (1, 2 and 3%) SoHA – 20% NCE resulted in a reverse effect.   Keywords: acetanilide, amide, cross-linking agent, cyanate, thiocyanate
SIFAT SENSORIS ASAP CAIR TEMPURUNG KELAPA HASIL ADSORPSI PADA ZEOLIT Syahraeni Kadir; Purnama Darmadji; Chusnul Hidayat; Supriyadi Supriyadi
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 21, No 2 (2014)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318.936 KB)

Abstract

Liquid smoke has a strong and pungent distinctive aroma caused some contributors compounds in these products, among others, phenolic, carbonyl and acid. Adsorption using zeolites in this study aimed to reduce the levels of hard pungent aroma compounds contributors so that liquid smoke can be accepted by consumers. Various pH zeolite ie 2, 3, 4, 5 and 6 are used as adsorbent liquid smoke where the fraction of adsorption results sensory analyzed by 20 panelists selected. Liquid smoke fraction was selected based on the results of sensory testing further analyzed using GC-MS and then analyzes the data using analysis of variance (ANOVA) with SPSS software version 16, followed by Duncan range test level of 1%. The results showed that as many as 14 fractions were tested for sensory worth of 25 fractions of liquid smoke coconut shell results in zeolite adsorption pH 2-6 where 11 other factions have a scent that is "hard and pungent". Contributors to the volatile aroma compounds in the liquid smoke by GC-MS assay include phenolic groups, carbonyl and acid. Adsorption coconut shell liquid smoke using zeolite effectively reduced the smell "hard pungent" of the product. Necessary to evaluate the shelf life of liquid smoke zeolite adsorption results. Key Words :  Adsorption, aroma, coconut shell, liquid smoke, zeolite.
SIFAT FISIKA DAN KIMIAWI KOMPONEN ASAP CAIR TEMPURUNG KELAPA HASIL ADSORPSI PADA ARANG AKTIF Syahraeni Kadir; Purnama Darmadji Darmadji; Chusnul Hidayat; Supriyadi Supriyadi
Agroland: Jurnal Ilmu-ilmu Pertanian Vol 21, No 1 (2014)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.053 KB)

Abstract

Characterization of physical and chemical properties of aroma compounds from liquid smoke is a challenge because there is no satisfactory method of separation due to compound contributors generally present in a matrix at very low concentrations. This study aimed to separate and identify the components of "strong and pungent" liquid smoke aromatic compounds by adsorption using activated carbon method. The observed variables analyzed using GC-MS including yield, phenol, carbonyl, titration acidity and chemical compound profiles. The chemical components of liquid smoke found on the analysis by GC-MS were further analyzed using a molecular mechanics software to determine the polarizability, hydrophobicity and dwipol moment of each compound     in the liquid smoke fraction adsorption results. The analysis of variance (ANOVA) with SPSS software version 16, followed by Duncan Multiple Range Test at the level of 1% was employed especially for the yield of liquid smoke adsorption. The physico-chemical characteristics of  25 fractions of liquid smoke resulted from adsorption on activated carbon at pH 2-6 comprising of 0.53 to 3.89% phenolic; 1.09 to 2.59% carbonyl; 7.17 to 10.75% acidicity; and pH range from     2.39 to 2.91 with the color spectrum in the range of 308-415 nm. The results of the analysis using the molecular mechanics methods showed that the higher the value of polarizability and dipole moment of a compound, the more polar the compound. It is concluded that the removal of the "strong and pungent" aroma compounds on coconut shell liquid smoke in order to produce a mild scent (soft) can be performed by activated carbon adsorption method despite the results were not optimal yet. A polar adsorbent such as zeolite is requiredin the adsorption method for the removal of "strong and pungent” aroma compounds on liquid smoke
Sintesis Etil Oleat Menggunakan Katalis Padat Amberlyst-15 Harmini, Sri; Hidayat, Chusnul
Journal of Food and Culinary Vol. 7 No. 1 [Juni 2024]
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jfc.v7i1.10955

Abstract

Etil oleat sebagai bahan tambahan pangan diperoleh dengan reaksi esterifikasi antara asam oleat dan etanol dengan bantuan katalis. Tujuan penelitian ini adalah untuk mengetahui pengaruh penggunaan katalis padat dalam esterifikasi etil oleat. Katalis padat yang dipakai adalah jenis Amberlyst-15. Reaksi esterifikasi etil oleat dilakukan pada suhu 60°C selama 24 jam dengan menggunakan katalis yang sama namun diberikan perlakuan pendahuluan yang berbeda yaitu katalis tanpa perlakuan pendahuluan dan katalis dengan perlakuan pendahuluan perendaman menggunakan etanol. Perlakuan pendahuluan dengan perendaman etanol memberikan yield etil oleat yang lebih besar dibanding tanpa perlakuan pendahuluan. Persentase yield etil oleat dari reaksi dengan katalis tanpa perlakuan pendahuluan adalah sebesar 18,01% dan dengan katalis yang direndam etanol adalah 24,54%. Esterifikasi juga dilakukan dengan menggunakan dua variasi persentase katalis padat yang berbeda, yaitu 5% dan 10% dari berat asam oleat yang digunakan. Penggunaan katalis padat sebesar 5% dan 10% dari berat asam lemak menunjukan yield yang tidak terlalu berbeda yaitu sebesar 57,43% untuk katalis 5% dan 58,41% untuk katalis 10%.
Characteristics of Red Palm Oil Oleogel Based on Beeswax and Cocoa Butter and Its Application in Red Chocolate Spread Kurniaditya, Viki Hendi; Setiowati, Arima Diah; Hidayat, Chusnul
agriTECH Vol 44, No 4 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.81434

Abstract

Red palm oil (RPO) is a product obtained from crude palm oil with a high carotenoid content. Despite the potential, the susceptibility of the constituent β-carotene to degradation and liquid state at room temperature poses a significant challenge to its use by affecting the texture of the final chocolate spread. Several studies have proposed using the oleo gelation technique to overcome this challenge, which regulates the structure of oil and fats mixture using an oleo gelator. Therefore, this study aims to evaluate the physicochemical characteristics of RPO oleogel produced using an oleo gelator from a beeswax and cocoa butter blend. The best product obtained was then applied to produce a red chocolate spread. The results showed that RPO oleogel obtained at a high beeswax-cocoa butter ratio had higher hardness values, β-carotene content, and melting points. In addition, the crystal microstructure of the product was needle-form with larger crystal sizes, leading to a significant increase in the oil binding capacity. Combining 9% beeswax and 1% cocoa butter (BW9-LK1) was the best formula for producing a chocolate spread. The characteristics of the red chocolate spread obtained from the best oleogel were 61.47 brightness level (L*), 5.81 red intensity (a*), and 57.81 yellowish (b*), with an oil binding capacity of 99.95%. The melting temperature was 31.89-41.67 ºC, indicating that it could melt at body temperature and was stable at room temperature. During 5 weeks of storage, the hardness and β-carotene content were 6.016.21 N and 469.07-302.67 ppm, respectively. Based on these results, the oleo gelator from beeswax and cocoa butter blend improved the hardness, melting points, and β-carotene content of RPO oleogel. This indicated that it potentially could be used as an alternative to produce a carotenoid-rich chocolate spread.
Boiler Ash of Oil Palm Shell as Adsorbent for Lead Adsorption Nurdiansyah, Nurdiansyah; Hidayat, Chusnul; Suroto, Dian Anggraini
agriTECH Vol 45, No 2 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.93514

Abstract

Palm oil shells and fibers are widely used as fuel for factory boiler furnaces. However, boiler ash residue produced is often underutilized. This study aims to explore the use of boiler bottom ash (BBA) as an adsorbent for the adsorption of lead (Pb) and its subsequent application in palm oil mill effluent (POME) purification for water dilution in crude palm oil (CPO) processing. BBA was activated using 0.2, 0.4, 0.6, and 0.8 mol/L potassium hydroxide (KOH) solutions for 24 hours, and the carbonation was conducted at 400°C for 60 minutes. Factors, such as the concentration of KOH for BBA activation, pH levels, adsorption temperature, adsorption kinetics, and the application of the adsorbent in POME purification for water dilution in the CPO processing model, were evaluated. The results showed that the optimal KOH concentration was 0.4 mol/L, as determined by SEM, EDX, and lead adsorption analysis. The maximum adsorbent capacity of approximately 0.43 mg/g was obtained at 50°C and pH 4.6, with an adsorption rate constant of 5.97 per minute. The results also showed that the adsorption process followed the Langmuir model. In addition, the adsorption activation energy and the Arrhenius constant values were -28675.82 J/mol and 0.0001, respectively. The use of POME filtrate for water dilution had no effect on the free fatty acids, water content, impurities, or DOBI (Deterioration Bleachability of Index) in CPO. Lead value showed significant differences in all treatments without dilution. These results indicate that BBA activated with KOH can function as an adsorbent to reduce lead content. POME purified with BBA adsorbent has the potential to be used as diluent water in CPO processing to reduce raw water use and ultimately decrease POME production.
Oksidasi dan Sulfonasi Tandan Kosong Kelapa Sawit sebagai Katalis Asam Heterogen Ibrahim, T. Miftah; Hidayat, Chusnul; Santoso, Umar
Jurnal Rekayasa Kimia & Lingkungan Vol 12, No 2 (2017): Jurnal Rekayasa Kimia & Lingkungan
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v12i2.7020

Abstract

Penggunaan katalis asam homogen memiliki kelemahan dalam pemisahan katalis dari media reaksi. Oleh karena itu, diperlukan pengembangan katalis heterogen (padat) yang lebih mudah dipisahkan dari media reaksi sehingga dapat menyederhanakan tahap produksi. Penelitian ini bertujuan untuk memodifikasi tandan kosong kelapa sawit (TKKS) menjadi katalis asam heterogen (padat) melalui proses oksidasi dan sulfonasi. Pada proses oksidasi, lignoselulosa diubah menjadi aldehid, kemudian dilanjutkan dengan sulfonasi untuk mengubah gugus karbonil menjadi sulfonat. TKKS di-pretreatment terlebih dahulu, kemudian dioksidasi menggunakan sodium periodat (rasio 0,8) pada suhu dan waktu bervariasi (40, 50 dan 60 oC, selama 3, 6, 9 dan 12 jam) dalam waterbath shaker 150 strokes/min dengan kondisi tanpa cahaya. Selanjutnya dilakukan reaksi oksidasi sebanyak dua tahap diikuti dengan sulfonasi. TKKS tersulfonasi kemudian diaplikasikan untuk mengkatalisis reaksi esterifikasi etil oleat. Suhu dan waktu reaksi oksidasi berpengaruh sangat signifikan (p kurang dari 0,01) terhadap kandungan gugus karbonil yang terbentuk. Perlakuan pada suhu 50 oC selama 9 jam mampu menghasilkan gugus karbonil 98,34 1,52 mol/g-sampel. Reaksi oksidasi dua tahap mampu meningkatkan gugus karbonil 12,02 % lebih besar. Reaksi sulfonasi pada suhu 45 oC selama 3 jam hanya mampu mengkonversi 27,97 % gugus karbonil menjadi sulfonat dengan kandungan total sulfur 6,30 0,29 %, hal ini berdampak kepada kemampuan TKKS tersulfonasi untuk mengkatalisis reaksi esterifikasi etil oleat dengan yield yang masih rendah yaitu 29,12 5,15 %.
Development of Coconut Protein Concentrate-Xanthan Gum Conjugate by Wet-Dry Heating Method for Red Palm Oil Emulsification Ramadhani, Anis Dwi; Setiowati, Arima Diah; Hidayat, Chusnul
agriTECH Vol 44, No 1 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.76632

Abstract

Protein-polysaccharide conjugation is commonly achieved by wet and dry heating methods. Therefore, this study aimed to produce red palm oil (RPO) emulsifiers by conjugating coconut protein concentrate (CPC) and xanthan gum (XG) through a combination of wet and dry heating method using a cabinet dryer. Several factors, including reaction time (3, 4, 5, 6, and 7 hours), pH (3, 5, 7, 9, and 11), and protein-polysaccharide ratio (1:3, 1:2, 1:1, 2:1, and 3:1) were evaluated for their effect on the Emulsion Activity Index (EAI) and Emulsion Stability Index (ESI). The ability of the obtaining conjugate to emulsify RPO was evaluated, and the results showed that CPC contained 67.40% protein. Reaction time, pH, and protein-XG ratio had a significant effect on EAI and ESI. Meanwhile, optimal conditions for the formation of the CPC-XG conjugate, based on EAI and ESI, were a reaction time of 5 hours, pH 9, and protein-polysaccharide ratio of 2:1. Fourier Transform Infrared (FTIR) analysis showed that the CPC-XG conjugate had a change in absorption at a wavelength number of around 1640 cm -1 , indicating the presence of a Maillard reaction product. Furthermore, the CPC-XG conjugate used in RPO emulsion has a characteristic EAI value of 23.74 m 2 /g, ESI of 271.32 minutes, a droplet size of 790 nm, and a zeta potential of -36.9 mV. These results suggest that the CPC-XG conjugate produced by the wet-dry heating method has the potential for producing stable RPO emulsions.
Effect of Oleogelation Temperature on Physicochemical Properties and Stability of Peanut Oil Oleogel (Arachis hypogaea L.) Wangsa, Chrisnadya Putri; Fitriani, Amalia; Setiowati, Arima Diah; Hidayat, Chusnul
agriTECH Vol 44, No 3 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.78354

Abstract

Oleogelation is a method to transform liquid oil into solid fats without altering the fatty acid profile. Compared to hydrogenation, oleogelation requires a relatively simple process and does not produce trans fats. In oleogelation, temperature has a crucial role in affecting the properties of oleogel. Therefore, this study aimed to examine the effect of oleogelation temperature on the physicochemical properties and stability of peanut oleogel. In this study, peanut oil oleogel was formed at 70 °C, 80 °C, and 90 °C using 3% beeswax as oleogelator agent. The best oleogel obtained was stored for 40 days and evaluated for its stability every 10 days followed by testing as a shortening replacer in a cake. The results showed that the higher oleogelation temperature, the greater the hardness and oil binding of oleogel, leading to lower acid and peroxide values. The best oleogelation temperature was obtained at 90 °C with hardness, oil binding capacity, acid, and peroxide values of 0.08±0.01N, 98.31±0.39%, 0.70±0.03 mg KOH/g, and 22.61±0.33 mek O2 /kg, respectively. During 40 days of storage, the hardness and oil binding capacity decreased while the acid, peroxide, and TBA values increased. Additionally, the crystal structure of peanut oil oleogel was affected during storage. The application in cake resulted in lower viscosity of cake batter and a higher yellow index compared to the control (shortening), but the texture profile of cake formulated with oleogel and shorthening (contorl)  was not significantly different. This implied that shortening replacement with peanut oil oleogel in baked products was feasible.
Ethanolysis Pretreatment of Crude Palm Oil in High Shear Reactor Hidrotunnisa, Hidrotunnisa; Yanti, Rini; Hidayat, Chusnul
agriTECH Vol 45, No 1 (2025)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.81499

Abstract

Crude palm oil (CPO) is characterized by high carotenoid content, dissolving in the oil system and causing a difficult extraction process. To overcome this problem, transesterification of CPO with ethanol was performed to improve the carotenoid extractability using sodium hydroxide as a catalyst. Therefore, this study aimed to investigate the effect of ethanolysis parameters on the carotenoid and fatty acid ethyl ester (FAEE) content of CPO. FAEE content was quantified by thin-layer chromatography and total carotenoid content (TCC) was determined through a UV-Vis spectrophotometer. Reaction time (15-150 min), catalyst concentration (0.65-3.25%), reaction temperature (3070 ℃), and stirring speed (500-2000 rpm) were determined by one factor at a time (OFAT) design. The results showed that ethanolysis time and temperature did not affect TCC along the study range, while ethanolysis time of 45 minutes and temperature of 70 ℃ increased FAEE content. Additionally, catalyst concentration of 1.95% and stirring speed at 2000 rpm increased TCC and FAEE. The best ethanolysis parameters were obtained at 45 minutes, the temperature of 50 ℃, catalyst concentration of 1.3%, and stirring speed of 2000 rpm, yielding FAEE 1358±16 ppm and TCC 99.9±0.2%. This showed that ethanolysis produced high FAEE content and improved carotenoids in the oil system.
Co-Authors . Fatma Desiana Nuriza Putri Dian Anggraini Suroto Djajeng Sumangat Donny Widianto Donny Widianto Edy Subroto Fitriani, Amalia Hardjono Sastrohamidjojo Hidrotunnisa, Hidrotunnisa Ibrahim, T. Miftah Indro Prastowo Indro Prastowo Irfan Dwidya Prijambada Jasman . Jasman Jasman Kurniaditya, Viki Hendi M. Danu P. Kuntoro M. Taufik Maliana Puspa Arum Nurdiansyah Nurdiansyah Nurliyani Paradise, Paradise Pramudji Hastuti Pramudji Hastuti, Pramudji Pudji Hastuti Pudji Hastuti Purnama Darmadji Purnama Darmadji Darmadji Ramadhani, Anis Dwi Ria Millati Rini Yanti, Rini Setiowati, Arima Diah Soeparno Soeparno Sri Harmini Supriyadi - Supriyadi . Supriyadi Supriyadi Syahraeni Kadir Tatang Hidayat Teguh Ariyanto Umar Santoso Umiyati, Rini Wangsa, Chrisnadya Putri Yuliani Aisyah