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All Journal Helium: Journal of Science and Applied Chemistry
Farida Nuraeni
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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Characterization of Physico-Chemical Levels of β-Carotene and Antioxidant Activity in Dried Carrot Dregs Powder Farida Nuraeni; Siti Warnasih; Vevi Hikmafitri Rizali
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 (340.318 KB) | DOI: 10.33751/helium.v1i1.2950

Abstract

Carrots contain many nutrients needed by the human body, especially as a source of vitamin A. Carrot pulp is a byproduct of the carrot juice process. The utilization of carrot dregs in household waste as food is still low. To increase added value, carrot dregs can be used as an additional ingredient as flour. The process of making dry carrot dregs uses the oven method with variations in drying temperature and time spent drying. The drying temperatures applied in this study were 40◦C, 50◦C, 60◦C and 70◦C with time variations of 17, 22, 27, 32 hours. Physicochemical testing includes yield levels, protein content test using the Kjeldahl method, water content test, ash content test, β-carotene content test using HPLC, vitamin A test, DPPH method antioxidant activity test and organoleptic test. Organoleptic tests in this study include texture, color and smell. The best results were obtained from the assessment of the organoleptic test which had the highest average value, namely carrot dregs dried at a temperature of 50 32C for 32 hours with a value of 6.0, which means the product was rather favored by the panelists.Carrot dregs dried at 50◦C for 32 hours had a yield rate of 19.30%, a moisture content of 4.41%, an ash content of 4.91%, a protein content of 4.07%, the antioxidant test had% inhibition of 661.30 ppm classified as a weak antioxidant. In the dried carrot dregs powder it still contains β-carotene although the level is only 1.92 mg with a vitamin level of 3187.2 IU. This shows that carrot dregs still contain β-carotene and vitamins even though the levels are not high and can function as an antioxidant inhibitor.
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%.
Characterization of Physico-Chemical Levels of β-Carotene and Antioxidant Activity in Dried Carrot Dregs Powder Farida Nuraeni; Siti Warnasih; Vevi Hikmafitri Rizali
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.v1i1.2950

Abstract

Carrots contain many nutrients needed by the human body, especially as a source of vitamin A. Carrot pulp is a byproduct of the carrot juice process. The utilization of carrot dregs in household waste as food is still low. To increase added value, carrot dregs can be used as an additional ingredient as flour. The process of making dry carrot dregs uses the oven method with variations in drying temperature and time spent drying. The drying temperatures applied in this study were 40◦C, 50◦C, 60◦C and 70◦C with time variations of 17, 22, 27, 32 hours. Physicochemical testing includes yield levels, protein content test using the Kjeldahl method, water content test, ash content test, β-carotene content test using HPLC, vitamin A test, DPPH method antioxidant activity test and organoleptic test. Organoleptic tests in this study include texture, color and smell. The best results were obtained from the assessment of the organoleptic test which had the highest average value, namely carrot dregs dried at a temperature of 50 32C for 32 hours with a value of 6.0, which means the product was rather favored by the panelists.Carrot dregs dried at 50◦C for 32 hours had a yield rate of 19.30%, a moisture content of 4.41%, an ash content of 4.91%, a protein content of 4.07%, the antioxidant test had% inhibition of 661.30 ppm classified as a weak antioxidant. In the dried carrot dregs powder it still contains β-carotene although the level is only 1.92 mg with a vitamin level of 3187.2 IU. This shows that carrot dregs still contain β-carotene and vitamins even though the levels are not high and can function as an antioxidant inhibitor.
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%.
Co-Authors Aldi Alhadid Eka Herlina Siti Warnasih Vevi Hikmafitri Rizali