Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Jurnal Serambi Engineering
Azwar Azwar
University of Syiah Kuala
Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Engineering Environmental Science

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Utilizing the Bioactivity of Nutmeg Leaf Oil to Raise the Natural Antioxidant Content of Cooking Oil Azwar Azwar; Syaubari Syaubari; Ahmad Khairi Abdul; Aswin Siswanto; Revanza Bariqzi; Jakfar Jakfar; Farid Mulana; Hisbullah Hisbullah
Jurnal Serambi Engineering Vol 7, No 4 (2022): Oktober 2022
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v7i4.5009

Abstract

Nutmeg oil, also known as essential oil, is an oil extracted from the seeds or leaves of nutmeg through a distillation process. Nutmeg oil has several advantages, including as an antibacterial ingredient, an additive in the perfume industry, and as a raw material for medicines in the pharmaceutical industry. In this study, the essential oil from nutmeg leaves was produced using the steam-water distillation method, where the nutmeg leaves were dried before the steam-water distillation process was carried out. As a fixed variable, 150 g of bulk cooking oil and 150 g of bimoli cooking oil were used, while as a variable, steam-water distillation temperature was used with temperature variations of 105 oC, 115 oC, and 125 oC. Samples of 1 mL, 2 mL, 3 mL, and 4 mL of nutmeg leaf oil were mixed with bulk cooking oil to compare the free fatty acid oxidation ability and peroxide value after 1 day, 3 days, 5 days, and 7 days. Analysis of the compound content of nutmeg leaf oil, free fatty acids, peroxide number, and antioxidant activity was carried out using GC-MS and 0.004% DPPH. The production of nutmeg leaf oil was obtained as much as 91 ml by steam distillation at a maximum temperature of 125 oC. Using a DPPH of 0.004 percent and a quantitative measure of IC50, the optimal antioxidant activity at 125 oC was found to be 2.03 percent. A comparison of free fatty acid numbers and peroxide values found in this study revealed that pure bimoli cooking oil had the lowest free fatty acid and peroxide values.
Optimization of Tannin Extraction from Areca Nuts (Areca Cateshu Linn) Using Ethanol Solvent Jakfar Yahya; Azwar Azwar
Jurnal Serambi Engineering Vol 8, No 1 (2023): Januari 2023
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v8i1.5566

Abstract

Areca nut (Areca catesyu Linn) contains chemical compounds that are beneficial to health, namely tannins, alkaloids, fats, essential oils, water, and a little sugar. The tannin content in areca nuts reaches 17%. Separation of tannins in areca nuts is done by an extraction method using ethanol as a solvent. This research focuses on optimizing the effects of areca nut particle size (40–120 mesh) and ethanol solvent concentration (20–80%) on the tannin yield (%) using Design Expert 13, Response Surface Methodology (RSM), and Central Composite Design (CCD). The results showed that the influence of the two variables and their interactions was very significant. Optimal conditions were obtained with a particle size of 120 mesh, a 50% ethanol solvent concentration, a 16.7% pectin content, and a desirability of 0.92
Optimization of Tannin Extraction from Areca Nuts (Areca Cateshu Linn) Using Ethanol Solvent Jakfar Yahya; Azwar Azwar
Jurnal Serambi Engineering Vol 8, No 1 (2023): Januari 2023
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v8i1.5566

Abstract

Areca nut (Areca catesyu Linn) contains chemical compounds that are beneficial to health, namely tannins, alkaloids, fats, essential oils, water, and a little sugar. The tannin content in areca nuts reaches 17%. Separation of tannins in areca nuts is done by an extraction method using ethanol as a solvent. This research focuses on optimizing the effects of areca nut particle size (40–120 mesh) and ethanol solvent concentration (20–80%) on the tannin yield (%) using Design Expert 13, Response Surface Methodology (RSM), and Central Composite Design (CCD). The results showed that the influence of the two variables and their interactions was very significant. Optimal conditions were obtained with a particle size of 120 mesh, a 50% ethanol solvent concentration, a 16.7% pectin content, and a desirability of 0.92
Co-Authors Ahmad Khairi Abdul Aswin Siswanto Farid Mulana Hisbullah Hisbullah Jakfar Jakfar Jakfar Yahya Revanza Bariqzi Syaubari Syaubari