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All Journal Helium: Journal of Science and Applied Chemistry
Eka Herlina
Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Pakuan
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

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Addition of Maltodextrin Concentration to Anthocyanin Characteristics and Levels in the Manufacture of Natural Dyes from the Skin of Red Dragon Fruit (Hylocereus polyrhizus) Eka Herlina; Diana Widiastuti; Fatwa Rachmawati Annissa
Helium: Journal of Science and Applied Chemistry Vol 1, No 1 (2021): Helium: Journal of Science and Applied Chemistry
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (137.082 KB) | DOI: 10.33751/helium.v1i1.2948

Abstract

Synthetic dyes in food products can cause health problems, making some people reduce such products' consumption. Alternatively, instead of avoiding consumption, people can do better by switching to natural dyes in food processing. One possible solution is to use the red dragon fruit's skin (hylocereus polyrhizus), containing anthocyanin pigments of the cyanidin-3-glucoside type. The purpose of this study is to propose the use of red dragon fruit's skin as a natural dye and to determine the characteristics, anthocyanin levels, and shelf life of red dragon fruit peel dye. The making of red dragon fruit peel dye was done by first extracting it with a maceration technique. After that, maltodextrin was added to the filtrate while the drying temperature was carried out at 28°C and 13°C. The results showed that natural dyes with a concentration of 30% maltodextrin at 13° C were the selected dyes and had the best characteristics. The total yield analysis resulted was 11.30%; pH measurement of 4.24; water content of 1.03%; solubility of 98.08%; color intensity L value of 59.41; a value of 33.44; and the b value of -7.78. The results obtained from the analysis of anthocyanin levels were 15.0290 ppm. The total plate number test obtained is 2.1 x 102 colonies/gram with a storage life of 282 days.
FORTIFICATION OF PROTEIN HYDROLYZATE OF MUJAIR FISH (Tilapia mossambica) IN EYEK-ENYEK (Cassava crackers) Eka Herlina; Farida Nuraeni; Aldi Alhadid
Helium: Journal of Science and Applied Chemistry Vol 2, No 2 (2022): Helium: Journal of Science and Applied Chemistry
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/helium.v2i2.6185

Abstract

This study aims to determine the best-enriched formula for tilapia fish using an analysis of chemical and organoleptic characteristics. The research was carried out at the Chemical Laboratory of Pakuan University, Bogor from March to May 2021. The method used was an experimental method with six additional treatments of tilapia protein hydrolyzate, namely 0%, 2.5%, 5%, 7.5%, 10% and 12.5% with 20 semi-trained panelists as replicates. The observed variables consisted of the hydrolyzed protein yield of African catfish, the panelists' preference for color, texture, and taste of geeks, and a proximate test on water content, ash content and insoluble ash in acids, proteins, fats, and carbohydrates. The level of liking was calculated by Friedman Test, after which followed by Bayes Test to find out the best formula with the addition of tilapia fish protein hydrolyzate. The results showed that the addition of tilapia protein hydrolyzate in the research was still considered favorable, but the preferred treatment was the addition of 5% tilapia protein hydrolyzate, from some characteristics such as: better appearance, better texture, taste and aroma 7 (preferred), moisture 6.1% content, ash content 1.9%, acid insoluble ash content 0.17%, protein content 6.2%, and carbohydrates content 84.9%.
Fortification of Protein Hydrolyzate of Mujair Fish (Tilapia mossambica) in Enyek-Enyek (Cassava crackers) Eka Herlina; Farida Nuraeni; Aldi Alhadid
Helium: Journal of Science and Applied Chemistry Vol 2, No 2 (2022): Helium: Journal of Science and Applied Chemistry
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/helium.v2i2.6185

Abstract

This study aims to determine the best-enriched formula for tilapia fish using an analysis of chemical and organoleptic characteristics. The research was carried out at the Chemical Laboratory of Pakuan University, Bogor from March to May 2021. The method used was an experimental method with six additional treatments of tilapia protein hydrolyzate, namely 0%, 2.5%, 5%, 7.5%, 10% and 12.5% with 20 semi-trained panelists as replicates. The observed variables consisted of the hydrolyzed protein yield of African catfish, the panelists' preference for color, texture, and taste of geeks, and a proximate test on water content, ash content and insoluble ash in acids, proteins, fats, and carbohydrates. The level of liking was calculated by Friedman Test, after which followed by Bayes Test to find out the best formula with the addition of tilapia fish protein hydrolyzate. The results showed that the addition of tilapia protein hydrolyzate in the research was still considered favorable, but the preferred treatment was the addition of 5% tilapia protein hydrolyzate, from some characteristics such as: better appearance, better texture, taste and aroma 7 (preferred), moisture 6.1% content, ash content 1.9%, acid insoluble ash content 0.17%, protein content 6.2%, and carbohydrates content 84.9%.
Addition of Maltodextrin Concentration to Anthocyanin Characteristics and Levels in the Manufacture of Natural Dyes from the Skin of Red Dragon Fruit (Hylocereus polyrhizus) Eka Herlina; Diana Widiastuti; Fatwa Rachmawati Annissa
Helium: Journal of Science and Applied Chemistry Vol 1, No 1 (2021): Helium: Journal of Science and Applied Chemistry
Publisher : Universitas Pakuan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33751/helium.v1i1.2948

Abstract

Synthetic dyes in food products can cause health problems, making some people reduce such products' consumption. Alternatively, instead of avoiding consumption, people can do better by switching to natural dyes in food processing. One possible solution is to use the red dragon fruit's skin (hylocereus polyrhizus), containing anthocyanin pigments of the cyanidin-3-glucoside type. The purpose of this study is to propose the use of red dragon fruit's skin as a natural dye and to determine the characteristics, anthocyanin levels, and shelf life of red dragon fruit peel dye. The making of red dragon fruit peel dye was done by first extracting it with a maceration technique. After that, maltodextrin was added to the filtrate while the drying temperature was carried out at 28°C and 13°C. The results showed that natural dyes with a concentration of 30% maltodextrin at 13° C were the selected dyes and had the best characteristics. The total yield analysis resulted was 11.30%; pH measurement of 4.24; water content of 1.03%; solubility of 98.08%; color intensity L value of 59.41; a value of 33.44; and the b value of -7.78. The results obtained from the analysis of anthocyanin levels were 15.0290 ppm. The total plate number test obtained is 2.1 x 102 colonies/gram with a storage life of 282 days.
Co-Authors Aldi Alhadid Diana Widiastuti Farida Nuraeni Fatwa Rachmawati Annissa