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Journal : Proceedings of International Conference on Multidiciplinary Research

The Effect of Lactobacillus Casei and Sucrose Concentrations on the Microbiology and Chemical Characteristics of Tofu Waste-Based Probiotic Drinks Irmayanti, Irmayanti; Hakim, Lukmanul; Makmur, Teuku; Rizki, Paqrul; Ar, chairuni
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.386 KB) | DOI: 10.32672/pic-mr.v3i1.2618

Abstract

One industry that produces waste is tofu industry which produces solid waste and liquid waste from the washing, soaking, and cooking processes. To increase the added value of tofu industrial waste, tofu liquid waste can be used as a probiotic drink because it still contains relatively high protein in food processing.Making probiotic drinks from tofu wastewater requires the addition of carbohydrates in the form of sucrose. This research used factorial completely randomized design(CRD) consisting of two factors. The first factor was the addition ofsucrose (S) consisting of 3 levels:S1 = 10%, S2 = 12%, S3 = 14%.The second factor was the concentration of lactobacillus casei consisting of 3 levels: L1 = 4%, L2 = 7%, L3 = 10%.The addition of sucrose (S) was found to have a very significant effect on the total microbes, total acid, but have no significant effect on thepH of tofu liquid waste probiotic drink. The best treatment of probiotic drinks was that resulting from the addition of 10% sucrose and a concentration of Lactobacillus casei 7% (S1L) to produce good quality probiotic drinks with chemical properties, namely lactic acidbacteria 4.88, with pH of 3.57%, and total acid of 1.84%.Keywords: probiotic, lactobacillus casei, sucrose, tofu waste.
Value Added Analysis and Quality Test of Cassava Crackers (Manihot Esculenta Crantz) in the Household Agroindustry in Cot Glie Aceh Besar District AR, Chairuni; Makmur, Teuku; Lamona, Asmeri; Ahyar, Zakya; Irmayanti, Irmayanti
International Conference on Multidisciplinary Research Vol 3, No 2 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.344 KB) | DOI: 10.32672/pic-mr.v3i2.2691

Abstract

In Indonesia, especially in Aceh Province, cassava is often used as raw material for the food industry, so the food is considered crucial in various businessesfood product. The purpose of processing cassava into a food product is to increase the durability of the cassava plant so that the selling price of cassava is more economical. One of the examples of the diversifying processed products from cassava is cassava cracker; and one of the centers of production in Aceh Province. It is located in Cot GlieAceh Besar. The present study aimed to measure the added value and test the quality of cassava crackers produced in Cot Glie District. Particularly, this study aimed to answer the following questions: (1) How is cassava manufactured into cassava crackers?, (2) How is the added value generated from processing cassava into cassava crackers in Cot Glie region?, (3) How is the quality of cassava cracker produced in household agro-industry of Cot Glie Aceh Besar?. The Snowball Sampling method was employed in determining the samples, and value-added analysis the Hayami method was employed. The findings of the research can be concluded as follows: (1) The process of processing cassava into cassava crackers on a household industrial scale in the study area is still relatively simple, (2) The added value generated from processing cassava into cassava crackers on a home industry scale in the study area is also still relatively simple,(3) The quality test of the water content and ash content produced in the business cassava crackers in the household industry scale of the study area has met the standard of SNI 0272-1990, with a maximum water content of 11% and a maximum ash content of 2%. Keywords: cassava, crackers, value-added, quality, agroindustry 
Analysis of the Addition of CMC to Biodegradable Plastics from Banana Hump Amni, Chairul; Ismet, Ismet; Irmayanti, Irmayanti; Supardi, Joli; Miftahurrahmah, Miftahurrahmah
International Conference on Multidisciplinary Research Vol 4, No 1 (2021): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.687 KB) | DOI: 10.32672/pic-mr.v4i1.3772

Abstract

The use of banana hump flour as a raw material for making biodegradable plastic is an alternative to using banana starch plastic in an effort to reduce plastic waste. Bananas contain 66% carbohydrates, protein, water and essential minerals . To get biodegradable plastic, starch is added along with CMC (carboxy methylcellulose), glycerol and citronella oil as anti-bacterial and antioxidant. In this research, a research was conducted on the manufacture of biodegradable plastic mixture of starch, carboxy methyl cellulose (CMC), glycerol as a plasticizer and citronella oil by modifying CMC, glycerol and citronella oil. This study includes two variables, namely fixed variables and variable variables. Fixed variables include starch concentration with water 1:5, stirring speed 100 rpm and starch gelatinization temperature 70oC, while variables including CMC concentration include levels (5.5; 6.5 ; and 7.5) % (w/w), Citronella oil concentrations included (15; 20; and 25) % (w/v), and glycerol concentrations included (25; 35; and 45)% (w/v). This study aims to determine the effect of adding CMC citronella oil and glycerol as a plasticizer to the mechanical properties, morphology, and biodegradability tests , as well as the antioxidant activity of the resulting plastic . The results of this study indicate that biodegradable plastic has a tensile strength value of 0.210.38 kgf/mm2; elongation value between 16.3-54.20%; Morphological examination showed that the surface of the plastic was smooth and the plastic completely decomposed in the soil within 27 days. Keywords: Biodegradable plastic, CMC, banana starch.
The Antioxidant Effect of Nanoparticle Gels Grounds Arabica Coffee (Coffea arabica L.) Nurman, Salfauqi; Yulia, Ruka; Irmayanti, Irmayanti; Noor, Erliza; Sunarti, Titi Candra
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.588 KB) | DOI: 10.32672/pic-mr.v3i1.2599

Abstract

Arabica coffee’s grounds are the wastes from the production of coffee beverages and are known to contain several active compounds that can be used as an antioxidant. This research is therefore a follow-up work on the use of these coffee grounds nanoparticles as an active compound in gel production. This study focuses on the antioxidant effects of the gel product, using Box-Behnken Design with 3 factors(x) (carbopol 940, TEA, and coffee grounds nanoparticles) at 3 levels. Based on the results of this study, it is found that the high antioxidant effect with an average inhibition value was 43.485%.Furthermore, data analysis on the other hand showed a significant effect of linear Box-Behnken Design model on percentage inhibition with a p-value greater than 0.0001 and insignificant lack of fit validated by an F-value of 0.60, in addition to a p-value of 0.7621. The optimal solution of about 0.50% carbopol, 940 formulation, 0.40% TAE, and 2,313% nanoparticles produced 45,636% inhibition value with 0.812 desirability. Moreover, this arabica coffee grounds can be claimed as a new invention that has great potential in the health sector as an active compound for pharmaceutical preparations.Keywords: Inhibition, Nanogel, Coffee Grounds, Box-behnken
Co-Authors A, Nurmala Sinta Abd. Rasyid Syamsuri Abdul Halik Abdul Rahim Abidin, Saenal Adi, Yusram Afni, Fauza Agustin, Sinta Fortuna Agustina, Triya Ahmad Fadli Ahyar, Zakya Aisyah, St. Ajeng Restu Wahyuni Aliasra, A Fany Alwi, Muh. Alyas, Alyas Amanda S, Maria Catharine Ambalele , Elisabeth Andriani, Nur Putri Angraini, Nurvadillah Apriani, Laelati Dwina AR, Chairuni Arfah, Dinda Julia Arham, Muhammad Arta Farmawati Arum Dian Pratiwi, Arum Dian Aslan Abidin, Aslan Asmeri Lamona, Asmeri Asriani Ilyas Astuti - Bahtiar, Rizal Bangun, Budianto Basri, Muhammad Ridhwan Berry Erida Hasbi Besse Mahbuba We Tenri Gading Bulan, Yunita Embong Bunyamin Bunyamin Chairil Anwar Chairil Anwar Chairul Amni, Chairul CUT ITALINA Daud, Nur Ramahdani Dewi, Anita Candra Didik Santoso Dwi Irawati Dwi Ratna Sari, Dwi Ratna Eliyah Acantha Manapa Sampetoding Elva Nuraina Erliza Noor Etty Nurwati Fadiyah, Faiza Fahmitasari, Furi Faradilah, Rahma Farida Styaningrum Fattah, Nurfachanti Fitri Andriani, Fitri Fitri Rahmadani, Fitri Fitriani Fitriani Fuadi, Anis Gumilang, Randi Muhammad HA, Umar Hada, Hadayani Hamidah Suryani Hamka Hamsar, Israwati Harahap, Muhammad Wirawan Hasan, Muh Said Hasibuan, Lily Rohanita Hasruddin Herdiansyah, Roydido Heriyanti, Anggy Hidayat, Amat HIKMAD HAKIM Hikmawaty, Hikmawaty Hotimah, Hotimah Husain Syam Hutagalung, Devi lestari I Gusti Wayan Murjana Yasa I Wayan Darmadi Ibrahim, Fitriana Ika Rezvani Aprita Ilham Ilham Inar, Inar Indah Lestari Daeng Kanang Indayanti, Nova Indriani Indrianto Kadeko Irhami, Irhami Irna Diyana Kartika Irna Diyana Kartika Kamaluddin Isamu, Kobajashi Togo Ismet Ismet, Ismet Jamaluddin P, Jamaluddin P Juanti, Putri Judrah, Muh Juliani Julyanti, Eva Jumriati, Jumriati Junedi, Beni Kandatong, Hasanuddin Kartika Kartika Kemalawaty, Mulla Kusmiah, Nurhaya Laksmayani, Made Krina Laksono Trisnantoro Lewangka, Oesman Linda Fauziah Ariyani Lita, Wang Lukmanul Hakim Lusianawati, Hayu M Daud AK M Farhan Anwar M, Nelvi Nurrizqi Mabrukah, Ratu Makmur, Teuku Manuntungi, Andi Ernawati Martalena Br Purba, Martalena Br Martinawati Martinawati Masrijal, Masrijal Masruroh MASRUROH Maulinda, Maulinda Melyani, Sri Minanga, Yunus Tandi Moeljadi Moeljadi, Moeljadi Muhammad Halmi Dar Mulia, Ayu Munawaroh, Roudatul Munir, Wahida Musi, Muhammad Akil Mutmainnah Mutmainnah Nabil Makarim Nasution, Marnis Nasution, Maya Khairani Natsir, Pratiwi NFH, Alifya Nirwan, Siti Fauziyyah Novianty, Iin Nurelly Noro Waspodo, Nurelly Noro Nurhijrah, Nurhijrah Nurjannah Nurjannah Nurmadilla, Nesyana Nurmalasari Nurmalasari Nursakinah Annisa Lutfin Palayukan, Jisril Pannyiwi, Rahmat Prasodjo, Hendris Agung pratiwi, arezky Prema Hapsari Pribadi, Wikan Purwanto, Sri Putra, Fasdiansyah Raehan, Raehan Rahim, Samsir Rahmad Husein Rahmaniah, Rahmaniah Rahmawati, Laely Rahmi Rahmi Raisa, Nur Ratna Ratna Ratnasari, Jayanti Refiati, Refiati Rein, Rein Risky, Wiranti Cahya Rissa Megavitry Ristiana, Evi Ritonga, Arvida Ritonga, Eva Indriani Ritonga, Risa Agustika Rizki, Paqrul Rohaendi, Nendi Rosalia, Maya Rosmiaty Rosmiaty RR. Ella Evrita Hestiandari Rukmaini, Rukmaini Rusmayadi Rusmiati, Tati Ruth Dameria Haloho Safitri, Asrini Safitri, Asrini Salam, Salam Salfauqi Nurman, Salfauqi Salsabila, Aulia Sarman, Aco Parawansa Sesilia Tandondo, Hana Sherliana, Sherliana Sihotang, Diko Pradana Simatupang, Isnani Nuraminah Siregar, Ade Elvi Rizki Siti Nuraliah, Siti Sitti Husaebah Pattah Sofiani, Anggi Solly Aryza Sri Endah Wahyuningsih Sri Julyani Sri Vitayani Suandana, Nana Suardi, Suardi Suci Ramadhani, Suci Suhria Suhria Sukmawati Mardjuni Sukraini, Sukraini Supandi, Achmad Supriyatman, Supriyatman Suriansyah, Suriansyah Suriyati, Suriyati Suryadi, Sudi Suryana, Syarifah Sutihat, Kaifa Suyono Suyono Syah, Rahmayuni Syahri, Misba Wana Syahril, Erlin Syaiful Zuhri Harahap Tamrin Tamrin Tandiallo, Devianti Taufik, Muhammad Akram Taufiq, Raihan Teuku Isnaini Titi Candra Sunarti Topik Hidayat Touku Umar Urfani, Yulinda Usman, Al Zaima Utami, Yuri Pratiwi Wahyudi, Gusti Weny Dwi Ningtiyas Wury Damayantie Yeheskiel, Yeheskiel Yosua Yosua YUDI NUR SUPRIADI Yulia, Ruka Yulianti Yulianti Yulita Sirinti Pongtambing Yuni Tri Lestari, Yuni Tri Yusran, Sartiah Yusuf, Halmiah Zakirah Raihani Ya’la