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Chemical Characteristics, Antioxidant Activity, Total Phenol, and Caffeine Contents in Coffee of Date Seeds (Phoenix dactylifera L.) of Red Sayer Variety Siti Warnasih; Ade Heri Mulyati; Diana Widiastuti; Zuniar Subastian; Laksmi Ambarsari; Purwantiningsih Sugita
The Journal of Pure and Applied Chemistry Research Vol 8, No 2 (2019): Edition May-August 2019
Publisher : Chemistry Department, The University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpacr.2019.008.02.475

Red Sayer is one of the date varieties from the United Arab Emirates. This variety is one type of dates that is imported into Indonesia and used as processed date palm juice producing waste, namely date seeds. Date seeds can be made into some coffee that is rich in antioxidants and does not contain caffeine. The purpose of this study is to determine the chemical characteristics, antioxidant activity, total phenol, and caffeine contents in coffee of the Red Sayer variety date seeds. Coffee of date seeds is made into powder and then analyzed for its contents of water, ash, protein, fat, carbohydrates and total sugar, besides its antioxidant activity, total phenol, and caffeine levels. The results of the analysis obtained are, as follows: 4.42±0.01% water, 1.17±0.04% ash, 8.55±0.64% protein, 7.34±0.07% fat, 78.52±0.76% carbohydrate, 16.39±0.01% total sugar, 23.81±0.22 μg/mL antioxidant activity (IC50) and 340.65±1.53 mg GAE / 100g total phenol, while caffeine is not detected. Red Sayer date seed coffee, therefore, can be a source of carbohydrates and natural antioxidants that does not contain caffeine.

DEVELOPMENT OF COD (CHEMICAL OXYGEN DEMAND) ANALYSIS METHOD IN WASTE WATER USING UV-VIS SPECTROPHOTOMETER Uswatun Hasanah; Ade Heri Mulyati; Sutanto .; Diana Widiastuti; Siti Warnasih; Yulian Syahputri; Tri Panji
Journal of Science Innovare Vol 3, No 2 (2020): Journal of Science Innovare
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v3i2.3007

The COD (Chemical Oxygen Demand) analysis method based on the Indonesian National Standard (SNI) is a revision of SNI 06-6989.2-2004, Water and wastewater - Part 2: Method of testing for chemical oxygen demand (COD) with closed reflux spectrophotometrically. This SNI uses references from international standard methods, namely Standard Methods for the Examination of Water and Wastewater, 21st Edition, editor of LS Clesceri, AE Greenberg, AD Eaton, APHA, AWWA and WEF, Washington DC, 2005, Methods 5220 D (Closed Reflux, Colorimetric Methods). The purpose of this study was to validate the total method for testing chemical oxygen demand (COD) in water and wastewater with the reduction of Cr2O7 2- spectrophotometrically in the range of COD values of 100 mg / L to 900 mg / L measurements were made at a wavelength of 600 nm. and COD values less than or equal to 90 mg / L measurements were made at a wavelength of 420 nm. The results showed that the method SNI 06-6898.2- 2009 has good validation results including the r results obtained from the calibration curve equation of 0.998, a precision of 1.82%, an accuracy of 98.25% and LOD and LOQ of 12.27 mg / L and 25, 61 mg / L.

CHARACTERISTICS OF DURIAN SEED BROWNIES WHICH ENRICHED WITH COCONUT FLOUR Ade Heri Mulyati; Diana Widyiastuti; Ikhwanul Muslimin
Journal of Science Innovare Vol 2, No 01 (2019): Journal of Science Innovare, February 2019
Publisher : Universitas Pakuan

Durian seed flour is a product selected and used as a fixed variable in future studies. The results of chemical analysis and micro Brownies F2 have a water content of 26.47%, ash 1.63%, 16.56% fat, 6.91% protein, carbohydrates 48.43%,% dietary fiber, 4 ALT tests, 3 x 102 cabbage / g, e- coli 3, mold 10 Bacillus Cereus 100. In a subsequent study, Brownies steamed (F8) with a ratio of 75% wheat flour and seed flour 25% enriched 20% Durian pulp has the water content of 26.35%, ash 1.65%, 19.58% fat, 7.20% protein, carbohydrates 48.53 %, 12.53% dietary fiber, 2.7 x 102 ALT test cabbage / g, e-coli 3, mold 10 Bacillus Cereus 100. The shelf life of the conventional product at room temperature (28-30oC), Brownies control F1 has the shelf life of 3 days while the Brownies F8 is 6 days, the engine coolant (2- 8oc) Brownies control F1 has the shelf life of 10 days while Brownies F8 14 days.

DEVELOPMENT OF COD (CHEMICAL OXYGEN DEMAND) ANALYSIS METHOD IN WASTE WATER USING SPECTRODIRECT Ade Heri Mulyati; Leny Heliawati; Sutanto .; Uswatun Hasanah; Diana Widiastuti; Siti Warnasih; Yulian Syahputri
Journal of Science Innovare Vol 3, No 2 (2020): Journal of Science Innovare
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v3i2.3006

Increased human activities will cause various problems, one of which is water pollution in water sources because it receives a pollution load that exceeds its carrying capacity. In the context of environmental conservation, the government has set quality standards for liquid waste produced by various industries and other activities in a Decree of the State Minister for the Environment. COD (Chemical Oxygen Demand) is one of the most important parameters in wastewater quality standards. This study aims to validate the COD analysis method which refers to COD Thermoreactor System (LOVIBOND brand) at Pakuan University Service Laboratory, to ensure the validity of COD analysis results at Pakuan University Service Laboratory. Spectrodirect COD analysis method provides results that meet the requirements of accuracy, precision, LOD, and LOQ which is quite good. The results of the Coefficient of Variation give good results with a value of 1.8841% indicating the accuracy of the analysis method is good. The accuracy parameter also gives good results and meets the requirements with a% recovery value of 98.70351%. Overall, it can be stated that the spectrodirect analysis method tested is an accurate, precise, simple, and economical method for determining COD levels

DIVERSIFIKASI TALAS BOGOR (Colocasia Esculenta (L) Schott) SEBAGAI UPAYA OLAHAN PRODUK TAPAI KHAS BOGOR Antony Rendi Sanjaya; Ade Heri Mulyati; Padmono Citroreksoko
EKOLOGIA Vol 18, No 2 (2018): EKOLOGIA: JURNAL ILMIAH ILMU DASAR DAN LINGKUNGAN HIDUP
Publisher : Universitas Pakuan

In Bogor district as an Indonesian taro central production, recorded that it has almost 57000 ton taro each year in 2008. Bogor’s taro which is abundant in Bogor is still limited its use. Diversity the use of taro necessary to maximize available resources and make it becoming alternative processed products in market. Carbohydrat content in Bogor’s taro depends on data from Nutrition Directorate of Ministry of Health in 2008 is 23.79%, the high content of carbohydrate makes taro can be processed to a characteristic food such as tapai. This research aims to knowing type of taro’s effect to product and optimum fermentation time to make best tapai product. Research method begins with making tapai from three kind of taro, they are bentul taro, mentega taro and sutra taro. Then it fermentated at different time length, 48 hours, 72 hours and 96 hours. After get the best product that liked by the panellist, conducted quality testing seen from moisture, ash content, total fat, protein, pH, reduction sugar, carbohydrate content, alcohol content and dietary fibre. Tapai bentul taro with fermentation length 48 hours is chosen and it use as a remain variable. The result of chemical analysis tapai bentul taro (B1) are moisture 59.27%, ash content 2.11%, total fat 1.78%, protein 2.96%, pH 5.48, reduction sugar 12.13%, carbohydrate 21.94%, alcohol 6.03% and dietary fibre 2.28%.

Micro-Scale Liquid Smoke Extraction as a By-Product from Coconut Shell Charcoal Production in Kotabatu Village Uswatun Hasanah; Ade Heri Mulyati; Lenny Heliawati
International Journal of Research in Community Services Vol 3, No 2 (2022)
Publisher : Research Collaboration Community (RCC)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46336/ijrcs.v3i2.269

Liquid smoke is produced from the pyrolysis process and condensation from the coconut shell waste combustion process. This liquid smoke is known to have a high level of polyphenol content and is used as a rubber processing, deodorizing, and wood preservative to make it resistant to termites. In addition, it can also be used as an insecticide for plants. This community service is carried out to design and manufacture a micro-scale liquid smoke pyrolysis machine, which is expected to reduce the amount of smoke produced during the charcoal burning process, also to help partners create an additional type of product, namely liquid smoke. for plant insecticides so that it will increase partners' monthly income. The method that will be used in achieving this goal is to provide training and practice to partners on how to process cranium waste other than into charcoal, namely into liquid smoke as an insecticide in plants.

CHARACTERISTICS OF DURIAN SEED BROWNIES WHICH ENRICHED WITH COCONUT FLOUR Ade Heri Mulyati; Diana Widyiastuti; Ikhwanul Muslimin
Journal of Science Innovare Vol 2, No 1 (2019): Journal of Science Innovare, Volume 02 Number 01 2019
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v2i01.1522

Durian seed flour is a product selected and used as a fixed variable in future studies. The results of chemical analysis and micro Brownies F2 have a water content of 26.47%, ash 1.63%, 16.56% fat, 6.91% protein, carbohydrates 48.43%,% dietary fiber, 4 ALT tests, 3 x 102 cabbage / g, e- coli 3, mold 10 Bacillus Cereus 100. In a subsequent study, Brownies steamed (F8) with a ratio of 75% wheat flour and seed flour 25% enriched 20% Durian pulp has the water content of 26.35%, ash 1.65%, 19.58% fat, 7.20% protein, carbohydrates 48.53 %, 12.53% dietary fiber, 2.7 x 102 ALT test cabbage / g, e-coli 3, mold 10 Bacillus Cereus 100. The shelf life of the conventional product at room temperature (28-30oC), Brownies control F1 has the shelf life of 3 days while the Brownies F8 is 6 days, the engine coolant (2- 8oc) Brownies control F1 has the shelf life of 10 days while Brownies F8 14 days.

DEVELOPMENT OF COD (CHEMICAL OXYGEN DEMAND) ANALYSIS METHOD IN WASTE WATER USING SPECTRODIRECT Ade Heri Mulyati; Leny Heliawati; Sutanto .; Uswatun Hasanah; Diana Widiastuti; Siti Warnasih; Yulian Syahputri
Journal of Science Innovare Vol 3, No 2 (2020): Journal of Science Innovare, Volume 03 Number 02 2020
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v3i2.3006

Increased human activities will cause various problems, one of which is water pollution in water sources because it receives a pollution load that exceeds its carrying capacity. In the context of environmental conservation, the government has set quality standards for liquid waste produced by various industries and other activities in a Decree of the State Minister for the Environment. COD (Chemical Oxygen Demand) is one of the most important parameters in wastewater quality standards. This study aims to validate the COD analysis method which refers to COD Thermoreactor System (LOVIBOND brand) at Pakuan University Service Laboratory, to ensure the validity of COD analysis results at Pakuan University Service Laboratory. Spectrodirect COD analysis method provides results that meet the requirements of accuracy, precision, LOD, and LOQ which is quite good. The results of the Coefficient of Variation give good results with a value of 1.8841% indicating the accuracy of the analysis method is good. The accuracy parameter also gives good results and meets the requirements with a% recovery value of 98.70351%. Overall, it can be stated that the spectrodirect analysis method tested is an accurate, precise, simple, and economical method for determining COD levels

DEVELOPMENT OF COD (CHEMICAL OXYGEN DEMAND) ANALYSIS METHOD IN WASTE WATER USING UV-VIS SPECTROPHOTOMETER Uswatun Hasanah; Ade Heri Mulyati; Sutanto .; Diana Widiastuti; Siti Warnasih; Yulian Syahputri; Tri Panji
Journal of Science Innovare Vol 3, No 2 (2020): Journal of Science Innovare, Volume 03 Number 02 2020
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/jsi.v3i2.3007

The COD (Chemical Oxygen Demand) analysis method based on the Indonesian National Standard (SNI) is a revision of SNI 06-6989.2-2004, Water and wastewater - Part 2: Method of testing for chemical oxygen demand (COD) with closed reflux spectrophotometrically. This SNI uses references from international standard methods, namely Standard Methods for the Examination of Water and Wastewater, 21st Edition, editor of LS Clesceri, AE Greenberg, AD Eaton, APHA, AWWA and WEF, Washington DC, 2005, Methods 5220 D (Closed Reflux, Colorimetric Methods). The purpose of this study was to validate the total method for testing chemical oxygen demand (COD) in water and wastewater with the reduction of Cr2O7 2- spectrophotometrically in the range of COD values of 100 mg / L to 900 mg / L measurements were made at a wavelength of 600 nm. and COD values less than or equal to 90 mg / L measurements were made at a wavelength of 420 nm. The results showed that the method SNI 06-6898.2- 2009 has good validation results including the r results obtained from the calibration curve equation of 0.998, a precision of 1.82%, an accuracy of 98.25% and LOD and LOQ of 12.27 mg / L and 25, 61 mg / L.

DIVERSIFIKASI TALAS BOGOR (Colocasia Esculenta (L) Schott) SEBAGAI UPAYA OLAHAN PRODUK TAPAI KHAS BOGOR Antony Rendi Sanjaya; Ade Heri Mulyati; Padmono Citroreksoko
Ekologia: Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup Vol 18, No 2 (2018): Ekologia : Jurnal Ilmiah Ilmu Dasar dan Lingkungan Hidup
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/ekol.v18i2.1654

In Bogor district as an Indonesian taro central production, recorded that it has almost 57000 ton taro each year in 2008. Bogors taro which is abundant in Bogor is still limited its use. Diversity the use of taro necessary to maximize available resources and make it becoming alternative processed products in market. Carbohydrat content in Bogors taro depends on data from Nutrition Directorate of Ministry of Health in 2008 is 23.79%, the high content of carbohydrate makes taro can be processed to a characteristic food such as tapai. This research aims to knowing type of taros effect to product and optimum fermentation time to make best tapai product. Research method begins with making tapai from three kind of taro, they are bentul taro, mentega taro and sutra taro. Then it fermentated at different time length, 48 hours, 72 hours and 96 hours. After get the best product that liked by the panellist, conducted quality testing seen from moisture, ash content, total fat, protein, pH, reduction sugar, carbohydrate content, alcohol content and dietary fibre. Tapai bentul taro with fermentation length 48 hours is chosen and it use as a remain variable. The result of chemical analysis tapai bentul taro (B1) are moisture 59.27%, ash content 2.11%, total fat 1.78%, protein 2.96%, pH 5.48, reduction sugar 12.13%, carbohydrate 21.94%, alcohol 6.03% and dietary fibre 2.28%.

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