Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

3.098

P-Index

This Author published in this journals

All Journal Reaktor Jurnal Sains dan Teknologi Pangan Proceeding Simposium Nasional Kelautan dan Perikanan Jurnal Perikanan Universitas Gadjah Mada Jurnal Sinergitas PkM & CSR FaST : Jurnal Sains dan Teknologi Jurnal PkM (Pengabdian kepada Masyarakat) Prosiding Konferensi Nasional PKM-CSR Journal of Fisheries & Marine

Halim, Yuniwaty

Jurusan Teknologi Pangan, Universitas Pelita Harapan, Banten

Author-ID : 3398841

Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Immunology & microbiology Materials Science & Nanotechnology Nursing Public Health Social Sciences

Published : 37 Documents Claim Missing Document

Claim Missing Document

Articles

Title

Characteristics of Edible Film Made from Pectin of Papaya Peel Yuniwaty Halim; Carinna Ruth Darmawan
Reaktor Volume 21 No. 3 September 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Papaya (Carica papaya L.) peel contains a considerable amount of pectin, high molecular weight polysaccharides that can be used in edible film making due to its ability to form gels. However, edible film from pectin usually has poor moisture barrier properties. Therefore, pectin is generally combined with glycerol as plasticizer and starch. This research aimed to utilize pectin from papaya peel with the addition of corn starch in edible film making to determine the characteristics of pectin from papaya peel and the effect of pectin and corn starch concentration on edible film characteristics. Pectin extracted from papaya peel was classified as low methoxyl pectin (LMP). The pectin was then utilized in edible films making together with corn starch addition. Two factors were used in this research, which included pectin amount (0.75 g, 1.0 g, 1.25 g) and corn starch concentration (40%, 50%, 60%, based on pectin). The selected edible films formulation was an edible film made from a pectin amount of 1 g with 50% corn starch (based on pectin weight). This formulation showed low water vapor transmission rate (WVTR) of 3.447±0.270 g.mm/m2/hour, a moderate tensile strength of 1.3121±0.0720 MPa, a moderate elongation percentage of 9.42±0.08%, and a thickness of 0.11±0.01 mm.Keywords: corn starch; edible films; papaya peel; pectin

Utilization of Crude Intracellular Chitinase Enzyme from Providencia stuartii for Glucosamine Production from Shrimp Shells Hardoko Hardoko; Titri Siratantri Mastuti; Desy Puspasari; Yuniwaty Halim
Reaktor Volume 19 No. 2 June 2019
Publisher : Dept. of Chemical Engineering, Diponegoro University

Chitin hydrolysis using enzyme is one of the methods to produce glucosamine in shorter time compared to using microbial cells, but the ability to produce glucosamine at enzyme’s optimum condition is influenced by substrate concentration and fermentation time. The objective of this research was to determine the optimum substrate concentration and fermentation time of shrimp shells’ chitin to produce glucosamine at the optimum pH and temperature of crude intracellular chitinase enzyme from Providencia stuartii. Method used was experimental method, started by extraction of intracellular enzyme from P. stuartii, followed by determination of optimum pH and temperature of enzyme. The optimum condition was used for experiment of shrimp shells’ chitin fermentation with treatments of chitin substrate concentration (0.5; 1.0; 1.5; 2.0%) and fermentation time (2, 4, 6 and 24 hours). Results showed that optimum enzyme activity occurred at pH of 5.0 and temperature of 40oC, which was about 6.03 U/ml. Concentration of chitin substrate and fermentation time influenced the amount of glucosamine obtained. Fermentation of shrimp shells’ chitin using crude intracellular enzyme was optimum at 1.0% substrate concentration and 6 hours fermentation time, which produced glucosamine about 1680.06±58.49 ppm. Keywords: intracellular chitinase enzyme, glucosamine, shrimp shells’ chitin, P. stuartii

Co-Authors Caecilia C. Nurwitri Carinna Ruth Darmawan Chanan Din, Nabilah binti Cynthia Cynthia Cynthia Cynthia Dela Rosa Delicia Martha Desy Puspasari Diana Effendi diana effendi Dr. Adolf J.N. Parhusip Evelyn, Fellia Febrico Febrico Fellia Evelyn Handayani, Ratna Hardoko - Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Hardoko Intan Cidarbulan Matita Irani Ratnasari Jessica Decyree Julia Ratna Wijaya Katherina, Livia Livia Katherina Lucia Crysanthy Soedirga Martha, Delicia Michelle, Valentina Nuri Arum Anugrahati Nurwitri, Caecilia C. Raphael Dimas Tri Nugroho Ratna Handayani Ratna Handayani Ratnasari, Irani Reinald Febryanto Pengalila Rosa, Dela Shella Trey Lamtoro Sinaga, Wenny S.L. Steven Fausta Tantradjaja Tagor M Siregar Tagor Marsillam Siregar Titri S. Mastuti Titri Siratantri Mastuti Tri Nugroho, Raphael Dimas Valentina Michelle Virly - Wijaya, Julia Ratna Wilbur Donald R. Pokatong

Title Search

Found 2 Documents Search Journal : Reaktor

Abstract

Abstract

Title

Found 2 Documents
Search
Journal : Reaktor