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OPTIMASI PROSES EKSTRAKSI OLEORESIN LADA HITAM SECARA MASERASI DAN BANTUAN GELOMBANG ULTRASONIK MENGGUNAKAN METODE PERMUKAAN RESPON (Optimization on Extraction Of Oleoresin From Black Pepper (Piper nigrum L.) Using Maceration And Ultrasonic Method By Resp Fitriyana, Liya; Salamun, Adi; Syaubari, Syaubari
Jurnal Hasil Penelitian Industri Vol 29, No 2 (2016)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

The purpose of this study is to determine the optimum conditions of extraction usingconventional methods (maceration) and ultrasonic methods by using Response Surface Method (RSM). Thevariables used in this study are ratio of solvent to black pepper, temperature and time of extraction. Solventused in this study is 99% ethanol. The biggest yield of oleoresin using maceration method was 4.42% with aratio of solvent to black pepper for 1:4 g/mL and extraction time of 4.68 hours. The biggest yield of oleoresinusing ultrasonic method was 4.94% in the ratio of solvent to black pepper for 1:5 g/mL, temperature extraction70Â° C and extraction time 4 hours. GC-MS analysis showed that the piperine contained in oleoresin extractedby using maceration and ultrasonic methods are 69.92% and 63.5%, respectively. FT-IR analysis showed thatoleoresin extracted using maceration and ultrasonic methods have piperine bound. Organoleptic test showedthat oleoresin produced by using maceration and ultrasonic extraction method meet the requirement of SNI 06-2388-1998 (dark brown color, pepper smell and thick paste form).

ANALISIS MUTU SELAI PEPAYA TERHADAP PENGARUH PENAMBAHAN TEPUNG MAIZENA DAN GULA PASIR Jabar, Jabar; Nurman, Salfauqi; Fitriyana, Liya
Jurnal Teknologi Pangan dan Gizi Vol 19, No 1 (2020)
Publisher : Widya Mandala Surabaya Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33508/jtpg.v19i1.2451

Buah pepaya termasuk salah satu komoditas pertanian yang digemari oleh masyarakat Indonesia. Buah pepaya banyak mengandung vitamin A, B, dan C yang baik bagi kesehatan. Buah pepaya merupakan buah yang memiliki kandungan air yang tinggi, sehingga buah pepaya memiliki masa simpan yang rendah. Untuk meningkatkan masa simpan buah pepaya dapat dilakukan dengan inovasi pengolahan produk seperti selai pepaya. Penelitian ini bertujuan untuk menganalisis mutu selai pepaya terhadap pengaruh penambahan tepung maizena dan gula pasir. Model rancangan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor yaitu penambahan tepung maizena (P) yang terdiri dari 3 taraf (5, 7,5 dan 10%) dan konsentrasi gula pasir (G) yang terdiri dari 3 taraf (40, 50 dan 60 gram). Analisa dilakukan terhadap uji organoleptik, kadar air, total padatan terlarut, dan uji daya oles. Mutu terbaik dari selai pepaya pada penelitian adalah kombinasi P1G1 yaitu penambahan tepung maizena 5% dan penambahan gula 40 g yang menghasilkan nilai uji organoleptik rasa 3,90 (suka), aroma 3,77 (suka), warna 4,04 (suka), kadar gula sebesar 49,27%, total padatan terlarut 6,250Brix, dan daya oles 2,46 (agak halus).

Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil Wahyuzan Wahyuzan; Lukmanul Hakim; Rahmat Afrizal; Asmeri Lamona; Khairuni Khairuni; Liya Fitriyana
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Serambi Journal of Agricultural Technology (June, 2020)
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.2054

Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.

Ekstraksi Oleoresin Lada Hitam Secara Maserasi Menggunakan Metode Permukaan Respon Liya Fitriyana; Irmayanti Irmayanti; Putri Meutia Sari; Virna Muhardina
Jurnal Serambi Engineering Vol 3, No 1 (2018)
Publisher : Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/jse.v3i1.444

Purpose of this study is to determine the optimum conditions of extraction using conventional methods (maceration) and ultrasonic methods by using response surface method (RSM). The variables used in this study is the ratio of solvent with black pepper, temperature and time of extraction. Solvents used in this study is 99% ethanol. The bigest yield of oleoresin using maceration method was 4.42% with a ratio of solvent and black pepper for 1: 4 g / ml and extraction time of 4.68 hours. GC-MS test showed that the piperine contained in oleoresin extracted by using maceration are respectively69.92% FT-IR test showed that oleoresin extracted using maceration have the same bound that same as piperine bound. Organoleptic test showed that oleoresin produced by using maceration meet the requirement of ISO standards 06-2388-1998 (dark brown color, pepper smell and thick paste form).

FORMULASI BISKUIT KAYA SERAT DAN ANTIOKSIDAN DARI TEPUNG UBI JALAR KUNING VARIETAS LOKAL ACEH DENGAN FORTIFIKASI PASTA BUAH JAMBLANG (Syzygium cumini) Irmayanti Irmayanti; Liya Fitriyana; Salfauqi Nurman
Jurnal Agriovet Vol. 1 No. 2 (2019): JURNAL AGRIOVET
Publisher : LPPM UNIVERSITAS KAHURIPAN KEDIRI

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Peningkatan kadar serat dan aktivitas antioksidan di dalam produk pangan sangat penting, karena serat dan antioksidan sangat dibutuhkan bagi tubuh. Untuk meningkatkan kadar kadar serat produk biskuit ini ditambahkan tepung ubi jalar kuning, sedangkan untuk meningkat aktivitas antioksidan ditambahkan pasta buah jamblang. Penelitian ini menggunakan Rancangan Acak pola faktorial terdiri dari dua faktor. Hasil analisis menunjukkan bahwa kadar air berkisar antara 2.76% – 4.70% dengan rata-rata 3.70%, kadar serat berkisar antara 0.79% – 1.23% dengan rata-rata 1.02%. Aktivitas antioksidan tertiggi pada penelitian ini diperoleh pada perlakuan biskuit K2J3 (tepung ubi jalar kuning 50% dan pasta buah jamblang 45%) dengan nilai IC50+ sebesar 75.29876 ppm (aktivitas antioksidan kuat). Kata Kunci : ubi jalar, jamblang, biskuit

The Potential of Nyamplung Seed Oil (Calophyluminophyllum L.) as a Source of Natural Antioxidants Liya Fitriyana; Muhammad Dani Supardan; Yuliani Aisyah; Irfan Irfan
International Conference on Multidisciplinary Research Vol 5, No 2 (2022): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/pic-mr.v5i2.5425

Indonesia has many plants that have the potential as raw materials for medicines and cosmetics, one of which is Calophylluminophyllum which in Indonesian is called the Nyamplung plant. Nyamplung seeds have a high oil content of 73% and have the potential as a source of active compounds. In this study, we looked at the content of active compounds as antioxidants from Nyamplung seed oil produced from the press and press process with degumming. The resulting Nyamplung seed oil contains compounds from the phenolic and steroid groups. Component analysis showed that Nyamplung seed oil contained as many as 20-25 compounds with the highest content being cis-13-Octadecenoic acid, Octadecanoic acid, n-Hexadecanoic acid, cis-Vaccenic acid. Nyamplung seed oil has potential as a source of antioxidants because it has an IC50 value of 50 µg/mL, namely 41.37 µg/mL for oil from the press process and 46.59 µg/mL for oil from the press process with degumming. Keywords: Nyamplung Seed Oil, Extraction, Degumming, Antioxidants

Herba Reudeuep With Modification of Heating In Virgin Cocanut Oil Wahyuzan Wahyuzan; Lukmanul Hakim; Rahmat Afrizal; Asmeri Lamona; Khairuni Khairuni; Liya Fitriyana
Serambi Journal of Agricultural Technology Vol 2, No 1 (2020): Juni
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32672/sjat.v2i1.2054

Traditional medicine in Indonesia has been known by the public before formal health services using modern medicine. Indonesia has many type of herbal plants which have medicinal properties including dadap (Erythrina orientalis). This study aims to utilized dadap herbal liniment by modifying heating in Vigin Cocanut Oil. The study conducted in the laboratory of Agricultural Product Processing using a Factorial Completely Randomized Design (CRD). The first factor is the addition of 250 ml (M1), 375 ml (m2), and 400 ml (M3) Virgin Cocanut Oil treatment. The second factor is the heating tim of 5 minutes (L1), 10 minutes (L2), and 15 minutes (L3). Observation variable consisted of yield, Specific gravity, and organoleptic test of aroma and colored. The result showed an average yield of 87.70-91.88%. The highest yield was found in the treatment of adding 400 ml Virgin Cocanut Oil and 15 minutes of heating time. The highest type of weight was found in the treatment of addition of 325 ml Virgin Cocanut Oil and 5 minutes heating time. Based on the organoleptic scent test, the everage penalist gives a like answer. Organoleptic colors of reudeuep herbal products is according to SNI number 06-23-2006.

Pengaruh Penambahan Pasta Biji Kluwih (Artocarpus communis) dan Lama Pemanggangan Terhadap Karakteristik dan Sensori Biskuit Muhardina, Virna; Sari, Putri Meutia; Rahmiati, Tengku mia; Fitriyana, Liya; Safitri, isna; Irmayadani, Irmayadani; safiah, Safiah; Hakim, Lukmanul
Jurnal Teknologi Pengolahan Pertanian Vol 5, No 2 (2023): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v5i2.8627

Biji kluwih (Artocarpus communis) mengandung karbohidrat yang cukup tinggi sehingga dapat dimanfaat sebagai bahan susbtitusi dalam pembutan biskuit. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan pasta biji kluwih dan lama pemanggangan terhadap karateristik dan sifat sensori biskuit (Artocarpus communis). Pembuatan biskuit dilakukan dengan mencampurkan tepung terigu, pasta biji kluwih dan bahan tambahan lainnya. Penelitian ini menggunakan model Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari 2 faktor yaitu penambahan pasta biji Kluwih (25%, 50%, dan 75%) dan lama pemanggangan (20, 30, dan 40 menit). Parameter yang diamati adalah kadar air, kadar protein, kadar serat dan sensori (warna, rasa, aroma dan tekstur). Hasil menunjukkan bahwa penambahan pasta biji kluwih, lama pemanggangan dan interaksi keduanya berpengaruh sangat nyata (p ≤ 0.01) terhadap kadar air, tetapi berpengaruh tidak nyata terhadap kadar protein dan nilai sensori warna, rasa, aroma dan tekstur biskuit. Penambahan pasta biji kluwih meningkatkan kadar serat biskuit sekitar 2.50%. Biskuit terbaik diperoleh dari perlakuan dengan penambahan pasta biji kluwih 25 % dan lama pemanggangan 40 menit dan hasil uji menghasilkan biskuit yang memiliki nilai kadar air 5,88 %, kadar protein 7.95 %, warna 3.33 (normal), aroma 3.47 (normal), rasa 3.03 (normal), tekstur 3.27 (normal). Pemanfaatan pasta biji kluwih sebagai bahan subtitusi dalam pengolahan biskuit selain dapat meningkatkan kadar serat biskuit.

Biodegradable Plastic Synthesis Based on Kluwih Seeds (Artocarpus camansi) and Chitosan with the Addition of Glycerol Hidayat, Fadlan; Sunartaty, Rita; Ibrahim; Safiah; Fitriyana, Liya
Jurnal Penelitian Pendidikan IPA Vol 9 No 12 (2023): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i12.6352

The natural resources of agricultural products have the potential to be raw material for making biodegradable plastic, one of which is starch from kluwih seeds (Artocarpus camansi). This study examines the potential of kluwih seed starch as a basic material for making biodegradable plastic. This research method is experimental, the raw material for making biodegradable plastic is the kluwih seed starch originating from Aceh Besar Regency, Aceh Province. Other additives used are chitosan as reinforcement and glycerol as plasticizers. The analysis is carried out, namely mechanical properties, morphology, thermal, functional groups, water absorption and degradation analysis. The results of the analysis of this study show that the kluwih seed starch functions as a basic material for making biodegradable plastic. As chitosan concentration increases, the resulting tensile strength increases with results obtained around 119.17-166.67 kgf/mm2, while the percentage of elongation is lower the results obtained are 6.82-11.15%. The morphological analysis shows the biodegrable plastic produced has a compact and homogeneous structure. The thermal analysis shows a good thermal stability to ranging from 180 to 370 oC. The results of the biodegradable plastic FTIR show wave numbers 1662.64â€“1049 cm-1. Water absorption analysis is obtained around 7.658-12.068%, a decrease in water absorption is influenced by the addition of chitosan concentration. Biodegradable paltic planted in the soil containing EM4 degraded for 3 days.

Farmer Behavior in the Use of Pesticides on Rice Plants Surya, Erdi; Hakim, Lukmanul; Fitriyana, Liya; Armi; Ridhwan, Muhammad; Tutiliana
Jurnal Penelitian Pendidikan IPA Vol 10 No 12 (2024): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v10i12.7778

This study aims to determine the behavior of farmers in the use of pesticides on rice plants in Lingom Village, Indrapuri District, Aceh Besar Regency. The sample in this study was 15% of the predetermined population of 30 farmers in Lingom Village, Indrapuri District, Aceh Besar Regency who used pesticides on rice plants. Data were collected through observation, interviews and questionnaires. The results of data analysis show that farmers in Lingom Village, Indrapuri District, Aceh Besar Regency use pesticides in processing rice plants. The results showed that the behavior of farmers in the use of pesticides was in accordance with existing provisions. The pesticide used is obtained from the store, further mixed with water put in a spray tube. Pesticides that have been filled in tubes, then sprayed on rice plants. Spraying is carried out using personal protective equipment such as aprons, clothing and masks. Furthermore, farmers clean the equipment and clothes that have been used to make them clean and safe. Similarly, equipment and clothing that have been used are cleaned separately from other equipment and clothing. So as not to contaminate other family clothes during spraying, not to consume food and drinks when spraying so as not to be exposed to toxins contained in pesticides, so as not to experience injury.

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