Article Per Year (5 Year)
p-Index From 2021 - 2026
3.492
P-Index
This Author published in this journals
All Journal CHEMICA Jurnal Teknik Kimia World Chemical Engineering Journal FLYWHEEL : Jurnal Teknik Mesin Untirta JURNAL INTEGRASI PROSES Teknika: Jurnal Sains dan Teknologi EduChemia: Jurnal Kimia dan Pendidikan Jurnal Kimia dan Kemasan Jurnal Pengabdian Dinamika Communication in Food Science and Technology
Muhammad Triyogo Adiwibowo
Universitas Sultan Ageng Tirtayasa
Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Transportation Other

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Communication in Food Science and Technology

 1 
Analysis of Vitamin A Content and Antioxidant Test in Super and Bulk Olein Saputri, Desi Riana; Listyadevi, Yuniar Luthfia; Putra, Muhammad Alparidi Pamungkas; Adiwibowo, Muhammad Triyogo; Sanjaya, Andri; Damayanti, Damayanti; Auriyani, Wika Atro; Fahni, Yunita; Yusupandi, Fauzi; Yuniarti, Reni; Safitra, Edwin Rizki
Communication in Food Science and Technology Vol. 3 No. 2 (2024): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v3i2.1980

Abstract

Cooking oil is the essential food for bodies. Cooking oil should be enriched with vitamin A because this substance plays a critical role in maintaining health. Cooking oil contains antioxidant compounds, which inhibit or slow down oxidation reactions. This study aimed to determine the amount of vitamin A in super olein and bulk olein before fortification and the amount of antioxidant content in super olein and bulk olein before fortification. The amount of vitamin A content was obtained using the High-Performance Liquid Chromatography (HPLC) method of <0.005 IU/gram, while the antioxidant test results were carried out by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method using UltraViolet-Visible Spectrophotometry (UV-Vis). The resulting antioxidant activity has an inhibition value of 23% and 10% in bulk and super olein, respectively. Cooking oil is the essential food for bodies. Cooking oil should be enriched with vitamin A because this substance plays a critical role in maintaining health. Cooking oil contains antioxidant compounds, which inhibit or slow down oxidation reactions. This study aimed to determine the amount of vitamin A in super olein and bulk olein before fortification and the amount of antioxidant content in super olein and bulk olein before fortification. The amount of vitamin A content was obtained using the High-Performance Liquid Chromatography (HPLC) method of <0.005 IU/gram, while the antioxidant test results were carried out by the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) method using UltraViolet-Visible Spectrophotometry (UV-Vis). The resulting antioxidant activity has an inhibition value of 23% and 10% in bulk and super olein, respectively.
The Effect of Acidity Condition (pH) on The Color Change of Anthocyanin Compound from Butterfly Pea Flower Extract (Clitoria ternatea) Saputri, Desi Riana; Listyadevi, Yuniar Luthfia; Adiwibowo, Muhammad Triyogo; Damayanti, Damayanti; Auriani, Wika Atro; Fahni, Yunita; Sanjaya, Andri; Yusupandi, Fauzi; Yuniarti, Reni; Zega, Fidel Abdiman; Ikhlas, Fikri Rahmatul
Communication in Food Science and Technology Vol. 2 No. 2 (2023): Communication in Food Science and Technology
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat, Institut Teknologi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35472/cfst.v2i2.1570

Abstract

An Indonesian plant called the butterfly pea flower (Clitoria ternatea) is being cultivated to take advantage of the antioxidant properties of its anthocyanin concentration. Several solvents must be used to acquire anthocyanins from butterfly pea flower extract during the extraction procedure. Flowers have many various anthocyanin compositions and exhibit a range of colors. These color differences are utilized in food and beverages as natural colorants. The purpose of this study is to ascertain how the anthocyanin chemicals in butterfly pea flowers respond to acidic conditions in terms of color stability. The extraction was placed over the course of 18 hours with an ethanol solvent at a 60% concentration, and it was evaporated using a rotary evaporator at a temperature of 60°C. Anthocyanin extract of Butterfly pea flower was examined to investigate how pH changes affected color. The anthocyanin extract that had been obtained was subjected to acidity tests at pH 1 to 14. Anthocyanins become more stable in an acidic or low pH environment, giving an object its red color. While this continues, greater anthocyanin pH values will cause blue color fading. When anthocyanins have a high or low pH, it significantly affects food coloring.
Co-Authors Adimas Anugrah Rivandy Agus Rochmat Agus Rochmat Agus Slamet Riyadi Ahmad Sukarya Akbar, Daffa Ahsanul Alawiyah, Rizqi Aldillah Herlambang Alhanif, Misbahudin Ali Faozin Alia Badra Pitaloka Andri Sanjaya Astari, Raisa Astuti, Diah Athallah Satrionindya Herlambang Athiek Sri Redjeki Auriani, Wika Atro Auriyani, Wika Atro Auriyani, Wika Atro Bimo Martino Daimah, Radhini Salma Damayanti Damayanti Damayanti Damayanti Damayanti, Demietrya Renata Sashi Dela Ayu Fitria Denni Kartika Sari Desi Riana Saputri Devia Gahana Cindi Alfian Deviany Dewiyanti, Isna Didik Supriyadi Dikri Uzlifah Janah Edwin Rizki Safitra Endang Suhendi, Endang Endarto Yudo Wardhono Endarto Yudo Wardhono Fahni, Yunita Fahni, Yunita Fauzi Ramdani Aryanto Putra Feerzet Achmad Galeh Widharma Guita Normi Hani Mulyani Harly Demustila Hendra, Hendra Herayati, Herayati Heri Heriyanto Heriyanto, Heri I Gusti Bagus Wiksuana Ikhlas, Fikri Rahmatul Ila Maghfirotul Fahira Indar Kustiningsih Irma Rumondang Kanani, Nufus Karen Erlangga Kustiningsih, Indar Lestari, Retno Sulistyo Listyadevi, Yuniar Luthfia M. Abdurahman Aziz Maemunah, Shiva Marta Pramudita Marta Pramudita Maulida, Alyssa Shafira Mekro Permana Pinem Meri Yulvianti Muhamad Farhan Muhammad Gofar Nufus Kanani Nufus Kanani Nugroho, Adhitiya Aprianto Nurul Ma&#039;rifah Nuryoto Oktavia, Endah Priyatna, Aufa Irsyad Putra Hidayatulloh Putra, Muhammad Alparidi Pamungkas Rahmayetty Rahmayetty Rahmayetty, Rahmayetty Rahmiyati, Lutfia Ramadani, Putri Dwi Ratih Ainun Mardiyah Reni Yuniarti Resi Levi Permadani Ropi Anwari Rudi Hartono Rudi Hartono Rusdi Rusdi Rusdi, Rusdi Safitra, Edwin Rizki Safitra, Edwin Rizki Saputri, Desi Riana Saputri, Desi Riana Sartika Arbantini Septi, Dede Shifa, Naufal Brain Shintasya Tiara Firliyani Slamet . Slamet Slamet Taharuddin Taharuddin Tati Jumiarti Tazkia Nuraviari Adeliana Veronika Viany Suswanto Wardalia Wardalia Wardalia Wardalia Wardalia Wardalia Wardalia Wardalia, Wardalia Wardalia, Wardalia Wicaksono, Rihardian Maulana Widya Ernayati Widya Ernayati Kosimaningrum Wika Atro Auriyani Yulvianti, Meri Yuniar Luthfia Listyadevi Yunita Fahni Yusran Fachry Reza Yusupandi, Fauzi Zega, Fidel Abdiman