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All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Sagu
Normalina Arpi
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Engineering Environmental Science Industrial & Manufacturing Engineering Other

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Optimization of Glucose as Source of Bioethanol from Reed (Imperatacylindrica) Using Cellulase Enzyme at Various pH and Substrate Particle Size Eti Indarti; Yusya Abubakar; Normalina Arpi; . Satriana; Yuza Arfiansyah
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 2, No 2 (2012): Engineering
Publisher : Syiah Kuala University

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Abstract

Due to increasing demand of petroleum and limited source of fossil fuel, it isneeded to explore and find source of a renewable energy. The biomass from agricultural residues, forest and farm waste has been known as a great source of energy and can be converted into biogas, bioethanol, biodiesel, etc. Reed which is abundant in Indonesia is one of potential sources of lignocellulose biomass that can be utilized as (Imperata cylindrica) a source of renewable energy such as bioethanol. The aim of this study was to optimize yield of glucose from reed using cellulose enzyme. Factors used in this research werepH and substrate particle size. Reed particle sizes were 80 and 100 mesh and pH of the solution were 4.2, 4.8 and 5.5. The results showedthat dried reedwith100 meshes in particle size which hydrolysed in enzyme solution with pH 5.5 at 37oC for 72 hours, producedthe highest yield of glucose in the amount of 80.2 mg/ml (8.02 %). When the incubation time was extended, glucose yield increased to 121.8 mg/ml (12.1%) at 96 hours and then decreased as the incubation time was extended further
Antioxidant activities of curry leaves (Murayya koeniigi) and salam leaves (Eugenia polyantha) Novi Safriani; Normalina Arpi; Novia Mehra Erfiza; Rini Ariani Basyamfar
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 1, No 1 (2011): Life Sciences
Publisher : Syiah Kuala University

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This study aimed to extract the active antioxidant compounds from curry leaves (Murayya koeniigi) and salam leaves (Eugenia polyantha) using three types of solvent; water, ethanol (50%) and hexane, and determine the total polyphenols contents, activity of free radicals scavenging using DPPH (1,1-diphenyl-2-picrylhydrazyl) and ferric reducing power of the extract of those materials. The result showed that curry leaves extracted using water contain a higher amount of polyphenols than other solvent extracts, while for the salam leaves, ethanol (50%) extracts give a higher polyphenol content than others. Total polyphenols extracts had a positive correlation with antioxidant activity in both DPPH radical scavenging and ferric reducing power. Extracts that contain a high amount of polyphenols also exhibit high antioxidant activity. The result indicated that the polarity level of the solvent will determine extraction result and its antioxidant activity
Appearance, texture and flavour improvement of chocolate bar by Virgin Cococnut Oil (VCO) as Cocoa Butter Substitute (CBS) Eti Indarti; Normalina Arpi; Heru P. Widayat; Ashabul Anhar
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 3, No 1 (2013): Life Sciences
Publisher : Syiah Kuala University

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The purposes of using CBS in this research is to improve the physical properties and quality of appereance and structure stability of chocolate bar. Based on chemical composition, CBS and Cocoa butter have different profile, but they have similar physical properties due to high lauric acid content. The advantage of lauric acid is to affect shinny appreance of chocolate surface, and also soapy taste that closely related to rancidity reduction. Virgin Coconut Oil (VCO) is one of lauric fat that easily found in Aceh. In this research, chocolate bar is formulated comprising various concentration of CBS (0,1,2,3,4,5%) with respect to cocoa butter, and cocoa mass composition (200 g and 300 g). It was found that melting point was affected by CBS concentration. The higher CBS concentration, the lower melting point of chocolate bar. An increase in VCO concentration reduced significantly the melting point of chocolate bar. Melting point was comparable to other chocolate bar commercial (29-32oC). The unblooming, snap, best texture and better taste was observed for the chocolate bar containing 4-5% of VCO concentration and 27,5% of cocoa mass
MEDIUM CHAIN FATTY ACIDS (MCFA) PROFILE AND CHEMICAL PROPERTIES OF COCONUT OILS (VIRGIN COCONUT OIL/VCO, SIMPLAH OIL, PLIEK U OIL, KLENTIK OIL, AND COPRA OIL) COMPARE TO PALM OIL Normalina Arpi
Jurnal Sagu Vol 12, No 2 (2013)
Publisher : Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (208.206 KB) | DOI: 10.31258/sagu.v12i2.2068

Abstract

Medium Chain Triglyceride or Medium Chain Triacylglycerol (MCT) is triglyceride (triacylglycerol) thatcontains medium chain fatty acids C6:0 - C12:0, therefore is also known as Medium Chain Fatty Acid(MCFA). The type and amount MCFA of an oil are affected by the source, technique, and conditions toextract the oil. MCFA increasingly play important roles in terms of food processing technology,pharmacology, and clinical nutrition. The purpose of this study was to determine and compare the profile ofMCFA and chemical properties of coconut oil (VCO, simplah oil, pliek u oil, klentik oil, oil from copra) andpalm oil. The observed parameters were the type and amount of fatty acids, moisture content, free fatty acid,peroxide and iodine number. The results showed that the MCFA profiles of various coconut oil is almostsimilar, although the manufacturing process is different, however the profiles different from that of palm oilwhich the MCFA were not undetected. Coconut oil (VCO, simplah oil, pliek u oil, and klentik oil) containfatty acids of C6:0-C18:1, and klentik oil also contains C18: 2. From all types of the coconut oils used, thetotal content of MCFA (C6 + C8) ranged from 9.89-10.99%, fatty acids C6 + C8 + C10 were 17.94-20.21%,and total content of MCFA (C6 + C8 + C10 + C12) ranged between 54.91 in pliek u oil and the highest61.68% in the VCO. All types of coconut oil used in this study have met the SNI (01-2904-1992) and for palmoil, SNI (01-2901-1992). The best quality of oils obtained from the VCO V1 with levels of water 0.20%, freefatty acid (FFA) 0.22%, iodine number of 8.17%, and peroxide number of 0.96 mg O2 / g sample.Key words: MCT or MCFA, coconut oil, VCO, simplah oil, pliek u oil, klentik oil, copra oil, palm oil
Co-Authors . Satriana Ashabul Anhar Eti Indarti Eti Indarti Heru P. Widayat Novi Safriani Novia Mehra Erfiza Rini Ariani Basyamfar Yusya Abubakar Yuza Arfiansyah