Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal AJIE (Asian Journal of Innovation and Entrepreneurship) Jurnal SEPA (Social Economic and Agribusiness Journal) Jurnal Aplikasi Teknologi Pangan Jurnal Kewirausahaan dan Bisnis Jurnal Teknologi Hasil Pertanian Proceeding Biology Education Conference
Kawiji Kawiji
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
KAJIAN KADAR KURKUMINOID, TOTAL FENOL DAN AKTIVITAS ANTIOKSIDAN EKSTRAK TEMULAWAK (Curcuma xanthorrhiza Roxb) PADA BERBAGAI TEKNIK PENGERINGAN DAN PROPORSI PELARUTAN Kawiji Kawiji; Windi Atmaka; Prima Riska Otaviana
Jurnal Teknologi Hasil Pertanian Vol 4, No 1 (2011)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (292.833 KB) | DOI: 10.20961/jthp.v0i0.13592

Abstract

Penelitian dengan judul “Kajian Kadar Kurkuminoid, Total Fenol dan Aktivitas Antioksidan EkstrakTemulawak (Curcuma xanthorrhiza Roxb) Pada Berbagai Teknik Pengeringan dan Proporsi Pelarutan”bertujuan untuk mengetahui pengaruh teknik pengeringan, warna kain penutup dan proporsi pelarutan terhadapkadar kurkuminoid, total fenol dan aktivitas antioksidan ekstrak temulawak. Penelitian ini menggunakanRancangan Acak Lengkap (RAL) dengan dua faktor yaitu variasi teknik pengeringan (solar dryer dan sinarmatahari langsung) dan warna kain penutup (tanpa penutup, kain hitam dan kain putih). Penelitian terdiri dari 2tahap, tahap pertama dilakukan untuk mengetahui ekstrak temulawak dengan perlakuan teknik pengeringan danwarna kain penutup yang terbaik. Tahap ke dua dilakukan untuk mengetahui pengaruh proporsi pelarutan (1:10,1:12,1:14) pada sampel terbaik.Hasil analisa menunjukkan bahwa perlakuan pengeringan dengan menggunakan solar dryer danpenggunaan kain penutup mendapatkan kadar kurkuminoid, aktivitas antioksidan dan total fenol yang tinggi.Namun perbedaan warna kain tidak berpengaruh terhadap komponen aktif pada simplisia temulawak. Sedangkanrasio perbandingan proporsi pelarutan yang semakin tinggi menunjukan kadar kurkuminoid dan aktivitasantioksidan semakin rendah. Akan tetapi proporsi pelarutan tidak berpengaruh terhadap total fenol pada ekstraksimplisia temulawak.
Application of Ozone Technology as an Effort to Increase the Economic Value of Vegetable Commodities Sigit Prabawa; Bambang Sigit Amanto; Kawiji Kawiji; Bara Yudhistira
Jurnal Kewirausahaan dan Bisnis Vol 27, No 1 (2022): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jkb.v27i1.59382

Abstract

Vegetables are classified as food ingredients that are easily wilted and easily damaged so that vegetables that have been harvested must be marketed and consumed immediately. At room temperature, the freshness of leaf vegetables can only last for 12 hours. For this reason, proper postharvest handling is needed to maintain quality and extend the shelf life of these commodities, including ozone technology (ozonization). Ozone is able to shed pesticide and bacterial contamination as well as heavy metals attached to the surface of fruit or vegetables, making it safe for consumption for health. Vegetable cultivation by productive communities as micro-entrepreneurs has developed quite a lot. The problem that still occurs is the lack of efforts to extend the shelf life of vegetables that can increase consumer preferences for spinach. The “Mutiara Organik” Farmer Group in Sumberejo Village, Ngablak District, Magelang Regency made these efforts by cultivating vegetables and applying ozonation. The program begins with the introduction of packaging technology and continues with the presentation of permits from the Ministry of Health for ozonized organic vegetables. This program provides farmers with a set of production tools and packaging. The analysis also shows that ozone treatment provides higher efficiency, because it can reduce weight loss compared to Japanese spinach without ozone treatment. In addition, ozone treatment has the potential to increase vegetable productivity and quality.Keywords: ozonization; shelf life; vegetables
Co-Authors Agung Adi Nugraha Bambang Sigit Amanto Bara Yudhistira Christian Argo Pramani Dwi Ishartani Edhi Nurhartadi Erwin Nur Himawan Fathinatullabibah Fathinatullabibah Godras Jati Manuhara Heny Ratri E Lia Umi Khasanah Nuning Setyowati Prima Riska Otaviana Rohula Utami Sigit Prabawa Windi Atmaka Windi Atmoko