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All Journal FLUIDA Fullerene Journal of Chemistry Halal Research Journal Jurnal Offshore: Oil, Production Facilities, and Renewable Energy
Bevi Lidya
Politeknik Negeri Bandung
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Journal : FLUIDA

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Application of Gold Nanoparticles Synthesized with Malva Nut Gum as Reducing Agent for scFv Conjugates in a Colorimetric Chikungunya Virus Detection Muhamad Zulchoir Rasyid; Ratna Yulistya Ningrum; Sinta Setyaningrum; Budi Santoso; Muhammad Yusuf; Bachti Alisjahbana; Toto Subroto; Bevi Lidya
Fluida Vol 16 No 1 (2023): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v16i1.4493

Abstract

Gold nanoparticles have good surface plasmon properties in the presence of free electrons on their surface. The presence of free electrons on the surface of the plasmon causes gold nanoparticles to be able to bind to various kinds of biomolecules and proteins, including single-chain variable fragments (scFv). In this study, gold nanoparticle conjugates with Chikungunya antiviral scFv have been successfully prepared with the aim of developing a colorimetric method for rapid detection of envelope protein Chikungunya virus (E2 CHIKV). The manufacture of gold nanoparticles was carried out using malva nut gum and trisodium citrate as reducing agents. The results showed the formation of the AuNP-scFv conjugate which was characterized by a shift in the maximum wavelength for gold nanoparticles synthesized using malva nut gum as a reducing agent from 532.89 nm to 536.62 nm. Similarly, for gold nanoparticles synthesized using trisodium citrate as a reducing agent, the maximum wavelength shifted from 528.99 nm to 531.95 nm. The detection result of E2 CHIKV protein using the AuNP-scFv conjugate has not shown a positive result
The Effect of Fermentation Time in Full Wash and Honey Processing on Arabica Coffee Characteristics Lidya, Bevi; Rahma Wildiani, Isnaeni; Zikri Ramadhan, Muhammad; Hariyadi, Tri
Fluida Vol. 17 No. 2 (2024): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v17i2.6124

Abstract

Fermentation is the key to every post-harvest processing method carried out. Fermentation in coffee also serves to determine the characteristics of the resulting coffee. To bring out the characteristics of coffee, modification of the fermentation process is used by adding lactic acid bacteria which aims to reduce the caffeine and pH levels in coffee. Low pH in coffee can protect coffee beans from another microorganism and give fruity flavour in coffee. This research aims to determine the effect of lactic acid fermentation time on processing with the full wash and honey method on the characteristics of arabica coffee beans. Fermentation is done with time variations of 8, 16, 24, 32, 40, and 48 hours. The post-harvest processing carried out is the full wash and honey method. The analysis was carried out to determine the water content (gravimetric method), caffeine content (UV- Vis spectrophotometry), pH (pH metre), and total acid level (titration method). The results showed that the longer the fermentation time, the lower the caffeine content and pH levels in coffee. Processing with the full wash method produces lower caffeine levels, while the honey method produces a lower pH and a higher total acid content. The best experiment was obtained at 40-hour fermentation using the honey method, with water content of 9.07%; caffeine 1.11%; pH 4.00; and total acid content of 27%, based on SNI 2008.
Co-Authors Amanda, Nanda Ravenia Andrijanto, Eko Bachti Alisjahbana Budi Santoso Dianti Devi Astari Hariyadi, Tri Iskandar, Aulia Syalwa Muhamad Zulchoir Rasyid Muhammad Yusuf Rahma Wildiani, Isnaeni Ratna Yulistya Ningrum Safitri, Dina Sania Gustiani Dewi Setyaningrum, Sinta Toto Subroto Zikri Ramadhan, Muhammad