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All Journal Jurnal Inovasi Teknik Kimia Journal of Chemical Process and Material Technology Techno Research In Chemical Engineering
Alwani Hamad
Department of Chemical Engineering, Faculty of Engineering and Science, Universitas Muhammadiyah Purwokerto
Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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THE MICROBIAL GROWTH INHIBITION PROFILE OF SELECTED INDONESIAN SPICES ESSENTIAL OILS ON TOFU DURING 8-DAY STORAGE Alwani Hamad; Asmiyenti Djalisrin Djali; Dianita Yulia Sukma Dewi; Eka Yuliani Saputri; Eli Nurlaeli; Intan Nur Fadlilah; Muliastri Mentari; Dwi Hartanti
Journal of Chemical Process and Material Technology Vol 1, No 1 (2022)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1289.213 KB) | DOI: 10.36499/jcpmt.v1i1.5759

Abstract

This study evaluated the profile of microbial growth inhibition on tofu treated by the essential oil of the selected spices. The microbial growth on the tofu was visually observed by the pour plate method, while their number was enumerated by the indirect optical density (OD) method. All the tested essential oils were visually reduced the microbial growth on tofu during storage. Each spices oil showed a different inhibition pattern, with bay leaf, galangal, and ginger oils exerting favorable effects for the most prolonged period. The day-bay-day comparison demonstrated that the best inhibition effect was on day-6 and -8, with bay leaf and galangal oils showing the most promising activity. The best profile of both essential oils might play a vital role in the tofu preservation process by natural products.
Comparison of Physical and Chemical Changes of Dried Berries Fruits Powders from Spray and Freeze Drying Alwani Hamad; Afwa Hayuningtyas; Pinyapat Jitphongsaikul
Journal of Chemical Process and Material Technology Vol 1, No 2 (2022)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/jcpmt.v1i2.6886

Abstract

The different drying methods for preserving fruits may affect fruits' physical and chemical properties, especially dried berries. The expected drying techniques include Spray Drying (SD) and Freeze Drying (FD). The physical characteristics, such as color, taste/odor, and thermal properties, have changed during the process. The higher temperatures in spray drying may affect the phytochemical compounds that will change the final nutritional value. The juice taste and color of berries powders that FD produces are better than SD. However, the morphology of powder that resulted from SD is better. Also, the losses of phenolic compound and anthocyanin content of dried berries produced from SD are much lower than FD. Therefore, the choices of higher quality dried berries can be produced by FD that are suitable to preserve the phytochemical compounds that have health benefits.   
Optimization Of process parameters for microbial cellulose production from rice-washing wastewater (NATA-DE-LERI) By Acetobacter Xylinum Alwani Hamad; Giswantara Giswantara; Endar Pusapawiningtyas; Regawa Bayu Pamungkas; Abdul Haris Mulyadi
Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Vol 24, No 1 (2023): Techno Volume 24 NO.1 April 2023
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/techno.v24i1.16988

Abstract

Nata is a bacterial cellulose obtained from the fermentation of Acetobacter xylinum. It is often found in desserts as a health supplement because of its high fiber content. It is not only produced from coconut water, known as nata-de-coco but can also be produced from other sources, such as wastewater from rice washing, called nata-de-leri. This study aimed to optimize the parameters of bacterial cellulose (nata-de-leri) fermentation by statistical methods to improve production. First, the Placket-Burman Screening Design was applied to address the essential parameter components affecting nata-de-leri production. Eight factors are continuously checked, and unimportant elements are removed to obtain a smaller, more manageable set of characteristics. Second, a feedback surface method using Central Composite Design (CCD) was used to determine the optimal level of fermentation parameters using yield response. The results of this study show that sucrose concentration, CO(NH2)2 concentration, inoculum concentration and fermentation time are believed to be the main factors for nata production. The estimated optimal values nata-de-leri production when using 500 ml of rince washing wastewater are as follows: sucrose is 17.5 g; CO(NH2)2 is 12 g; volume of starter is 60 ml; fermentation time for 12 days. This results in a yield of 97.20%. From this study, the optimum yield in nata-de-leri is 20% larger than the baseline parameters
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

Abstract

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.   
Decaffeination of Coffee Bean Using Fermentation Process: Effect of Starter Concentration and Varieties on The Reduction of Caffeine and Antioxidant Activity Alwani Hamad; Dwi Nugraheni; Bekti Wulan Sari; Mubshair Naveed
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.v2i2.85

Abstract

Coffee is a popular drink due to its special aroma and taste. Coffee contains caffeine that contributes a distinctive aroma to coffee, which can also be used as a quality parameter. However, if consumed excessively, it can have a negative impact on health. The decaffeination process using fermentation is one of the alternative methods to reduce the caffeine content without altering the characteristic taste and aroma of coffee. The objective of the study was to determine the influence of starter concentration (0-15%) and variety of coffee (Arabica and Robusta) in the decaffeination process using fermentation on reducing caffeine and the antioxidant activity of coffee products. The parameters were investigated regarding the chemical characteristics, including the concentration of caffeine, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant activity tests using the DPPH free radical and FRAP methods. The results showed that the starter concentration and variety of coffee beans had a significant effect on the chemical characteristics (TPC and TFC) and antioxidant activity of decaffeinated coffee (p-value < 0.05). At a starting starter concentration of 5%, caffeine concentration was higher than a starter rate of 1% and did not significantly increase as stater up. Robusta coffee showed a higher decrease in caffeine compared to Arabica coffee.  
Nanoemulsion and Multilayer Nanoemulsion Encapsulated with Chitosan Improving The Stability and Bioaccessibilty of Curcumin Alwani Hamad; Afwa Hayuningtyas; Bekti Wulan Sari; Mubshair Naveed
Journal of Chemical Process and Material Technology Vol 2, No 2 (2023)
Publisher : Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/jcpmt.v2i2.9476

Abstract

Encapsulating lipophilic curcumin improves digestibility and bioavailability. Loading efficiency and droplet size are crucial when encapsulating curcumin into emulsion-based delivery systems. Since the thickness of the emulsifier layer is comparable to that of the radius of the oil droplet, one can deduce that the emulsifier layer is the primary component of the droplet's overall composition. Because the oil droplet radius matches the emulsifier layer thickness. Nanoemulsion (NE) is ideal for encapsulating, protecting, and delivering lipophilic nutraceuticals for food and food-related applications. Conventional emulsion has several-micrometer droplets. Chitosan-coated NE can deliver lipophilic bioactive substances. This is because it will better protect the core material. Phase separation was observed in the NE emulsion sample after it had been stored for three months, in contrast to the CNE emulsion sample. Multilayered emulsion is a multistep procedure that consists of emulsion droplets electrostatically stabilized by layers of alternatively charged emulsifiers and chitosan. The large surface area of nanoemulsions allows the acceleration of the chemical reactions occurring at the oil-water interface such as hydrolysis by lipases. There was a study that investigated the effect of nanosystems' interfacial composition using multilayer chitosan on the stability of curcumin during in vitro digestion, on lipids digestibility, cumin bioaccessibility and antioxidant activity, using a dynamic GI system.
PENGARUH METODE PENGERINGAN TERHADAP KARAKTER FISIK, TOTAL PHENOLIC DAN FLAVONOID, DAN AKTIFITAS ANTIOKSIDAN BUNGA ROSELLA Hierro Azi Priawan; Alwani Hamad
Jurnal Inovasi Teknik Kimia Vol 9, No 4 (2024)
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/inteka.v9i4.11060

Abstract

Bunga rosella dapat dikonsumsi sebagai minuman teh karena berpotensi menjadi sumber antioksidan alami. Akan tetapi setelah pemanenan bunga rosella sangat mudah membusuk dikarenakan tingginya kandungan air, sehingga diperlukan pengawetan. Pengeringan menjadi alternatif pengawetan bunga rosella yang sangat tergantung dari metode dan temperatur yang digunakan. Penelitian ini bertujuan mengetahui pengaruh metode pengeringan terhadap karakter fisik, Total Phenolic Content (TPC), Total Flavonoid content (TFC) serta aktifitas antioksidan bunga rosella. Metode penggeringan menggunakan metode cabinet drying pada suhu 30oC (CD30); 50oC (CD50); 70oC (CD70) dan sun drying (SD). Karakter fisik sample kering yang di amati adalah moisture content dan higrocopicity. Analisis kadar TPC dilakukan dengan menggunakan metode spectrofotometri dengan menggunakan reagen Folin dan TFC menggunakan komplek AlCl3. Analisis aktifitas antioksidan menggunakan dua metode yaitu penangkapan radikal bebas DPPH dan metode Feri Reduction Antioxidant Power (FRAP). Hasil penelitian menunjukkan bahwa perbedaan metode pengeringan memberikan perbedaan nyata (P<0,05) terhadap karakter fisik bunga rosela kering, kecuali sample CD30 yang tidak masuk dalam standar simplisia kering (SNI 01-7085-2005) karena moisture content yang masih tinggi(>10%). Kadar TPC sample CD50 (10,72± 0,06 mg GAE/g), lebih tinggi dari pada sample lain (p<0.05), akan tetapi kadar TFC tidak ada perbedaan (p>0.05). Sedangkan hasil penangkapan radikal bebas DPPH semua sampel rosella kering yang menggunakan cabinet drying lebih tinggi dibandingkan dengan pengeringan matahari (p<0.05), sedangkan hasil FRAP semua sampel rosella kering tidak ada perbedaan (p>0.05). Dari penelitian ini dapat disimpulkan pengeringan menggunakan metode cabinet drying pada suhu 50oC memberikan kadar TPC dan aktifitas antioksidan metode radikal bebas DPPH yang lebih baik dibandingkan dengan metode lain. 
Co-Authors Abdul Haris Mulyadi Afwa Hayuningtyas Afwa Hayuningtyas Asmiyenti Djalisrin Djali Bekti Wulan Sari Bekti Wulan Sari Bekti Wulan Sari Dianita Yulia Sukma Dewi Dwi Hartanti Dwi Nugraheni Eka Yuliani Saputri Eli Nurlaeli Endar Pusapawiningtyas Giswantara Giswantara Hierro Azi Priawan Intan Nur Fadlilah Mubshair Naveed Mubshair Naveed Mubshair Naveed Muliastri Mentari Pinyapat Jitphongsaikul Regawa Bayu Pamungkas