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All Journal Pendas : Jurnah Ilmiah Pendidikan Dasar Unesa Journal of Chemistry

Nuniek Herdyastuti

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Author-ID : 6073908

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology Other

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PENGARUH SUHU TERHADAP KANDUNGAN FENOLIK TOTAL DAN AKTIVITAS ANTIOKSIDAN BAWANG PUTIH BUBUK DAN BAWANG HITAM BUBUK Ika Novianti Safitri; Nuniek Herdyastuti
Unesa Journal of Chemistry Vol 10 No 3 (2021)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Black garlic is a fresh garlic product that has been heated for two weeks at a controlled temperature (65-90oC). Black garlic has a different color, smell, and taste than fresh garlic. High moisture content of garlic and black garlic make these foods spoil easily. Oven drying techniques can extend the shelf life of garlic. The purpose of this research is to determine the effect of drying temperature on total phenolic content and antioxidant activity of garlic powder and black garlic powder. Garlic and black garlic are to be dried at 60, 70, 80, and 90oC. Total phenolic content was determined by Folin-Ciocalteu reagent and antioxidant activity was measured by 2,2-diphenyl-1-picryhydrazyl (DPPH) method. The results of this reasearch showed that the best drying temperature for garlic was 60oC which had total phenolic content 0,178 mg gallic acid equivalent (GAE)/g and moderate antioxidant activity with IC50 value 105.01 ppm; while the best drying temperature for black garlic was 80oC which had total phenolic content 2.957 mg gallic acid equivalent (GAE)/g and strong antioxidant activity with IC50 value 67.32 ppm. Key words: black garlic, garlic, phenolic, antioxidant

PENGARUH LAMA PEMANASAN PROSES FERMENTASI TERHADAP KADAR FENOLIK TOTAL DAN AKTIVITAS ANTIOKSIDAN BAWANG HITAM Alfiatus Solichah; Nuniek Herdyastuti
Unesa Journal of Chemistry Vol 10 No 3 (2021)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Black garlic is the result of the fermentation process at certain intervals so that is dark brown and has a fresh sweet taste. When compared to fresh garlic, black garlic does not have a strong off flavor due to the heating process which reduces the allicin content which is converted into the antioxidant compound S-allyl cysteine. The purpose of this study was to determine the effect of heating time fermentation process on total phenolic content and antioxidant activity of black garlic. Measurement of total phenolic content using the Folin-Ciocalteu method and using the DPPH method to measure its antioxidant activity. The experiment was conducted with different heating length treatment at intervals of 0 – 15 days. The results showed that the total phenolic content and antioxidant activity of black garlic increased with the length of heating time. The heating time had a significant effect (α = 0.05) on total phenolic content and antioxidant activity compared with garlic. Key words: black garlic, total phenolic content, antioxidant

REVIEW: IMOBILISASI ENZIM PAPAIN DENGAN SILIKA MESOPORI DAN KARAGENAN SEBAGAI BAHAN PENDUKUNG Kuala Wirida Wening; Nuniek Herdyastuti
Unesa Journal of Chemistry Vol 10 No 3 (2021)
Publisher : Department of Chemistry, Faculty of Mathematics and Natural Sciences, Surabaya State University, located at Jl Ketintang, Surabaya, East Java, Indonesia

Papain is a protease enzyme obtained from papaya plant that able to hydrolysis protein into amino acid. Papain plays an important role in the industrial fields so generally papain immobilized on support material to maximize its function. This review is intended to describe the recent development of papain immobilized in silica mesoporous and papain immobilized in carrageenan. The method used was a literature review. The review of secondary data includes papain can be immobilized using one or more methods, like adsorption, cross-linking, entrapment, and covalent binding. Electrostatic interaction becomes the main driving force for papain adsorbed onto silica mesoporous or entrapped in carrageenan. FTIR (Fourier-transform Infrared Spectroscopy), molecular docking, and MD simulation (Molecular Dynamics) were used to analyze the presence of papain in the support material. The characteristics of the papain such as pH, temperature, activity, and repeated usage will change as a result of the immobilization process. Key words: Papain enzyme, enzyme immobilization, silica mesoporous, carrageenan

Co-Authors Achmad Imam Agung Alfiatus Solichah Fransiska Dwi Yunitasari Ika Novianti Safitri Kuala Wirida Wening

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