Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Proceedings of Annual International Conference Syiah Kuala University - Life Sciences & Engineering Chapter Proceedings of International Conference on Multidiciplinary Research Teknologi dan Industri Pertanian Indonesia
Yuliani Aisyah
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Other

Published : 5 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 5 Documents
Search

 1 
Isolation and crystallization of patchouly alcohol from patchouly oil Yuliani Aisyah
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 1, No 2 (2011): Engineering
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (378.826 KB)

Abstract

Patchouly alcohol is the main component in patchouly oil, and its quantity influences to the quality and price of patchouly oil in trade. According to ISO 3757:2002 standard, the patchouly oil have to contain 27-35% of patchouly alcohol and according to SNI 06-2385-2006 standard, they have to contain at least 31%. Cromatography gas is the standard method recomended by ISO 3757/2002 for testing the quality of patchouly oil. This method requires the original compound of pure patchouly alcohol as the reference material. However the authentic compound of pure patchouly alcohol is not yet available in the chemical trade. Therefore, research should be focused on determining a patchouly oil standar as laboratory reference testing in Indonesia. The experiment of isolation patchouly alcohol from patchouly oil was conducted using fractional distillation method. The isolated patchouly alcohol was identified by gas chromatography-mass spectrometry method. The isolation gave 6.23% yield of patchouly alcohol, and the purity of isolated patchouly alcohol was 95.68%.
Physico-Chemical Properties of Patchouli Oils (Pogostemon cablin) Separated by Fractional Distillation Method Yuliani Aisyah; Sri Haryani Anwar
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 2, No 2 (2012): Engineering
Publisher : Syiah Kuala University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (90.13 KB)

Abstract

Patchouli (Pogostemon cablin) is one species of the vegetation that produces essential oil known as patchouli oil. The quantity of patchouli alcohol contained in patchouli oil determines the oil quality. This study investigates fractional distillation of patchouli oils (Pogostemon cablin) to increase the level of patchouli alcohol in patchouli oils. The separation process is carried out by fractional distillation method applying four fractionation temperatures: 120°C, 125°C, 130°C, and 135°C. The compositions of each fraction were identified using Gas Chromatography – Mass Spectrometry (GC-MS). Patchouli oil A and B with initial patchouli alcohol content of 27.03% and 36.87% were successfully fractionated resulting four fractions of patchouli oils. The final levels of patchouli alcohol are increased to become 35.35% and 43.62%, respectively as well as the densities of the four fractions
The Potential of Nyamplung Seed Oil (Calophyluminophyllum L.) as a Source of Natural Antioxidants Liya Fitriyana; Muhammad Dani Supardan; Yuliani Aisyah; Irfan Irfan
International Conference on Multidisciplinary Research Vol 5, No 2 (2022): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v5i2.5425

Abstract

Indonesia has many plants that have the potential as raw materials for medicines and cosmetics, one of which is Calophylluminophyllum which in Indonesian is called the Nyamplung plant. Nyamplung seeds have a high oil content of 73% and have the potential as a source of active compounds. In this study, we looked at the content of active compounds as antioxidants from Nyamplung seed oil produced from the press and press process with degumming. The resulting Nyamplung seed oil contains compounds from the phenolic and steroid groups. Component analysis showed that Nyamplung seed oil contained as many as 20-25 compounds with the highest content being cis-13-Octadecenoic acid, Octadecanoic acid, n-Hexadecanoic acid, cis-Vaccenic acid. Nyamplung seed oil has potential as a source of antioxidants because it has an IC50 value of 50 µg/mL, namely 41.37 µg/mL for oil from the press process and 46.59 µg/mL for oil from the press process with degumming. Keywords: Nyamplung Seed Oil, Extraction, Degumming, Antioxidants
Perubahan Karakteristik Kimia dan Mikrobiologis Jruek Drien (Durian Fermentasi Khas Aceh) selama Fermentasi Murna Muzaifa; Ryan Moulana; Yuliani Aisyah; Zainuddin Zainuddin; Faidha Rahmi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 10, No 2 (2018): Vol. (10) No. 2, Oktober 2018
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (572.153 KB) | DOI: 10.17969/jtipi.v10i2.6123

Abstract

Jruek drien is one of traditional fermented food of Aceh. This product made from flash of durio that fermented without starter addition. Explorative research has been conducted to examine the change of chemical and microbiological characteristics of jruek drien during fermentation. This study used completely randomized design with single factor (length of fermentation: 1,3,5 and 7 days). The parameters analyzed were water content, pH, total acid, total sugars, total lactic acid bacteria and yeast. The results showed that water content and acid total were increased while pH and sugar content were decreased. The highest total of lactic acid bacteria was found on day 3. Yeast detected only on early fermentation and no detected on 7th day.
Karakteristik Fisikokimia dan Sensori Permen Jelly Kulit Buah Kopi dengan Penambahan Gelatin dan Sari Lemon Khalieda Zia; Yuliani Aisyah; Zaidiyah Zaidiyah; Heru Prono Widayat
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 11, No 1 (2019): Vol. (11) No. 1, April 2019
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (951.566 KB) | DOI: 10.17969/jtipi.v11i1.12988

Abstract

In the field of food, coffee waste begins to be developed by processing it as a beverage product. The skin of coffee fruit can also be processed as a food product, one of which is jelly candy. This study aims to study jelly candy making with the addition of gelatin as a gelling agent and the addition of lemon juice to produce coffee fruit skin jelly candy that has physicochemical and sensory characteristics that meet SNI quality requirements. The design used was factorial Completely Randomized Design consisting of 2 (two) factors. Factor I concentration of gelatin (G) and Factor II is the concentration of lemon water (L). Factor I consists of 4 levels, namely G1 = 10%, G2 = 15%, G3 = 20% and G4 = 25%, while factor II consists of 3 levels, namely L1 = 5%, L2 = 10% and L3 = 15%. Each treatment was repeated 2 times to obtain 24 experimental units.The concentration of gelatin and the concentration of lemon have a very significant effect on water content and pH value. The concentration of lemon has a significant effect on the value of hedonic organoleptic taste. Both interactions have a very significant effect on the value of organoleptic hedonic texture. The results of the analysis of coffee fruit peel jelly candy have an average moisture content of 21.25%, 0.95% ash content, pH 4.53, sensory hedonic color (3.50 neutral reception), aroma (3.48 neutral acceptance), taste (3.50 neutral acceptance), texture (3.59 likes reception).The results showed that 10% gelatin concentration and 10% lemon concentration (G1L2) were the best treatments obtained through the ranking test. The jelly candy produced has 21.32% moisture content characteristics, 1.55% ash content, pH 4.71, 14.09% antioxidant activity, 3.03 mg / 100g vitamin C levels, 3.55 sensory colors (likes) , aroma 3.45 (neutral), taste 3.48 (neutral) and texture 3.43 (neutral).
Co-Authors Faidha Rahmi, Faidha Heru Prono Widayat Khalieda Zia Liya Fitriyana MMSI Irfan ,S. Kom Muhammad Dani Supardan Murna Muzaifa Ryan Moulana Sri Haryani Anwar Zaidiyah Zaidiyah Zainuddin Zainuddin