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All Journal J-Kesmas: Jurnal Kesehatan Masyarakat (Indonesian Journal of Public Health) Jurnal TILAPIA Proceedings of International Conference on Multidiciplinary Research Journal of Nutrition Science Journal of Chemical Process and Material Technology Jurnal Teknologi Pengolahan Pertanian Research In Chemical Engineering

Afwa Hayuningtyas

Nutrition Departmen, Universitas Teuku Umar

Author-ID : 4290899

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Energy Engineering Health Professions Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary

Published : 12 Documents Claim Missing Document

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Winsor Phase Diagram of a Colloidal System from the Mixture of Water, Eugenol, and Tween 20 Afwa Hayuningtyas; Pinyapat Jitphongsaikul; Alwani Hamad
Research in Chemical Engineering Vol. 1 No. 1 (2022): March
Publisher : Universitas Muhammadiyah Purwokerto

One factor that influenced colloidal structure is the composition of water, oil, and surfactant in the emulsions. This study aims to build a Winsor phase diagram of a mixture of water, eugenol, and Tween 20 and understand the physical differences in a range of micellar structures from the different compositions of the combinations. There were eleven samples with varying compositions of water, eugenol, and tween 20, and then were mixed and observed in parameters such as phase, appearance, and consistency. The results showed that the emulsion's compositions ingredients affected the character of the final emulsion. There were three categories of emulsions as described in the Winsor phase diagram. Water in oil (w/o) microemulsion was formed in the higher oil composition. In contrast, the lower oil content was macroemulsion/ coarse emulsion. The balance of oil and water composition was categorized as a bicontinuous microemulsion. This diagram will further help in constructing the suitable emulsion category for specific purposes.

Effects of Emulsifier Type and Ingredient on the Foam Stability of Meringue Bekti Wulan Sari; Afwa Hayuningtyas; Pinyapat Jitphongsaikul; Vishal Chherti; Alwani Hamad
Research in Chemical Engineering Vol. 1 No. 2 (2022): September
Publisher : Universitas Muhammadiyah Purwokerto

Food foams provide texture and structure for many food products, such as meringues. Meringues, a fundamental of culinary arts, commonly consist of whipped egg white and sugar and have about most of the air phase. These types of composition allow for making different products with the same ingredients; thus, meringue design is essential to investigate foam stability and ability. This study aims to examine the foam stability of meringue using the different components such as protein as emulsifiers (egg white and gelatin) and the composition of sugars (icing and granule) on the foam stability and formation of meringue. Using gelatin as an emulsifier showed the foam more stable than egg white (>24 h), and adding the icing sugar with gelatin made the foam texture smoother. On the other hand, foam formation was faster when using emulsifier egg white, but stability was less than gelatin. The more stable foam produced by the combination of emulsifier and sugar ingredients would provide a better texture of meringue after baking, a smooth surface, no hole, and a more crunchy sweet taste. It was concluded that the composition of the ingredients and type of emulsifier would affect the stability and ability of foam, resulting in the character of the meringue after baking.

Development of the Production of Curcumin Powder for Application in the Food Industry Alwani Hamad; Afwa Hayuningtyas; Bekti Wulan Sari; Mubshair Naveed
Research in Chemical Engineering Vol. 2 No. 1 (2023): March
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i1.52

Curcumin has been identified as the most abundant bioactive constituent in turmeric (Curcuma longa) extract (2 - 8% w/w). Curcumin is used as a preservative, flavoring, and yellowish colorant agent in the food industry. Modern scientific studies have confirmed its anti-inflammatory, antioxidant, anti-carcinogenic, and antimicrobial properties. Curcumin is easily oxidized and light-damaged, and it is insoluble in water. This product's shelf life should be increased. Curcumin microencapsulation into powder solves these issues. This process has been used because of its low cost, equipment availability, continuous production, and ease of industry. Curcumin powder in food could be crude turmeric powder (0.58 - 3.14%w/w), curry powder (0.11 - 0.58%w/w), or spray dried turmeric oleoresin curcumin powder (40 - 50%w/w). Spray drying coats the curcumin core material into the matrix powder, improving stability. The wall material (gum arabic, maltodextrin, or chitosan) and emulsifying agent were dispersed in continuous phase with the curcumin core material to prepare the microencapsulated flowing powders. Several formulation modifications in spray drying methods, such as co-dried and binary blend materials, have been investigated to improve the stability of curcumin. Curcumin powder is becoming more popular as a treatment for a variety of ailments, as well as a compound that is generally regarded as safe. As a result, its application as a nutraceutical or functional food has the potential to be expanded further.

Drying Methods Affecting the Antioxidant Activity of Turmeric Crude Drug Anila Wirantika; Idda Nuriya Rahma; Raafi Akbar Putra; Devita Almayda; Diah Ayu Kusumawati; Muhammad Agil Nur Fauzan; Yeti Rusmiati Hasanah; Afwa Hayuningtyas; Pinyapat Jitphongsaikul; Alwani Hamad
Research in Chemical Engineering Vol. 2 No. 2 (2023): September
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i2.111

Turmeric is commonly a spice with many benefits in improving health, including antioxidants, anti-inflammatory and antimicrobial properties. The preparation of turmeric crude drug usually uses conventional sun drying. However, the quality of crude drugs is uncontrollable. The alternative using a modern drying process may affect the antioxidant properties of the final crude drug. This research aims to investigate the effect of drying methods (cabinet drying at 30oC and 70oC, infrared (IR), and conventional sun drying) on the antioxidant activity of turmeric crude drugs. The moisture content and its chemical compounds, including Total Phenolic Content (TPC) and Total Flavonoid Content (TFC), were also investigated. Antioxidant activity was measured using DPPH free radical scavenging and Feri Reducing Antioxidant Power (FRAP) method. The results showed that the moisture content of dried turmeric samples from cabinet drying at 70 C and sun drying was less than 10%. TPC of all dried turmeric from modern drying methods was significantly higher than conventional sun drying and the same as TFC results, except for the sample from the IR method. The antioxidant activity of dried curcumin from IR drying was significantly higher than that of another sample in the FRAP method. However, the higher antioxidant of dried turmeric using the DPPH free radical scavenging showed in dried turmeric from cabinet drying at 70 C and sun drying. The results of the antioxidant activity of the dried turmeric crude drug did not correlate with the TPC and TFC data as predicted using Pearson’s Correlation. Thus, it can be concluded that the drying methods influenced the antioxidant activity of turmeric crude drug, and it did not correlate with phenolic and flavonoid content.

Co-Authors Adelina Irmayani Lubis Alwani Hamad Alwani Hamad Alwani Hamad Alwani Hamad Anila Wirantika Arfah Husna Bekti Wulan Sari Devita Almayda Diah Ayu Kusumawati Dwi Apriliani Hanif Muchdatul Ayunda Idda Nuriya Rahma Itza Mulyani Marniati Marniati Marniati Marniati Mubshair Naveed Muhammad Agil Nur Fauzan Noer Octaviana Maliza Nurdin Nurdin Pinyapat Jitphongsaikul Pinyapat Jitphongsaikul Pinyapat Jitphongsaikul Pinyapat Jitphongsaikul Putri, Enda Silvia Raafi Akbar Putra Rahmadani Rahmadani RR. Ella Evrita Hestiandari Safrida Safrida Safrida Safrida Suci Eka Putri Vishal Chherti Wardah Iskandar Wardah Iskandar Wintah Yeti Rusmiati Hasanah

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