Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
P-Index
This Author published in this journals
All Journal ALKIMIA : Jurnal Ilmu Kimia dan Terapan
Rahmi Rahmi
University of Jambi, Indonesia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Social Sciences

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Analisis Kadar Kafein, Abu, Air dan Sari Kopi Pada Sampel Kopi Bubuk Komersil M. Bintang Anugrah; Jhonatan Johan Parulian; Delviani Delviani; Nelson Nelson; Rahmi Rahmi
ALKIMIA Vol 6 No 2 (2022): ALKIMIA
Publisher : SCIENCE AND TECHNOLOGY FACULTY OF UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/alkimia.v6i2.14517

Abstract

Caffeine is a secondary metabolite compound derived from the alkaloid group with its characteristic bitter taste. This study aims to analyze the water content, ash content, coffee extract and caffeine test using the High-Performance Liquid Chromatography (HPLC) method on ground coffee with six different types of ground coffee. The method used for ground coffee analysis refers to SNI 01-3542-2004. In the caffeine content test, the method used refers to SNI 2983:2014 concerning instant coffee. Caffeine was extracted from the sample with water at 90ºC in the presence of magnesium oxide after filtering, the caffeine content in the extract was determined using the HPLC method on the RP-18 column using isoratic elution with UV light detection at a wavelength of 272 nm. Caffeine levels in ground coffee are 1.71%, 2.43%, 0.23%, 2.10%, 2.58% and 6.02%. The maximum amount of caffeine content that is allowed for public consumption per day based on SNI is 0.9-2%.
Nutritional Content Analysis of Fortified Cookies from "Patin" bone flour waste and coconut dregs Muhammad Aziz; Endang Fitriana; M. Risqi Sandi Pratama; Rahmi Rahmi
ALKIMIA Vol 6 No 2 (2022): ALKIMIA
Publisher : SCIENCE AND TECHNOLOGY FACULTY OF UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/alkimia.v6i2.14807

Abstract

Lack of intake can cause disturbances in health, growth, mental and other functions such as cognitive abilities, the immune system and reproduction. This problem can be overcome by carrying out food fortification, namely adding certain types of nutrients to food ingredients. Fortification can be made from food ingredients such as coconut dregs and Patin bones. These materials can be processed into flour as a source of nutritious food. Coconut dregs has a fairly high protein content and Patin bones have a high calcium content that the body needs for the growth process. This study aims to make nutritious food fortification by utilizing the local potential of Patin bones and coconut dregs, then an analysis of the moisture content, ash content, protein content, fat content, carbohydrate content and fiber content is carried out. The results of the analysis showed that Patin bone flour was obtained and coconut dregs flour contained water content, ash content, protein content, fat content, carbohydrate content and fiber content respectively were 3.02%, 6.29%, 6.21%, 20.89%, 64.08% and 6.58%. From the results of this analysis it can be concluded that Cookies with the addition of Patin bone flour and coconut dregs flour has good nutritional content. This research is expected to be used as one of the food innovations to support attempt fulfill the micronutrient nutrition needed for the human body.
Co-Authors Delviani Delviani Endang Fitriana Jhonatan Johan Parulian M. Bintang Anugrah M. Risqi Sandi Pratama Muhammad Aziz Nelson Nelson