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All Journal Jurnal Sains Teh dan Kina Jurnal Kimia Terapan Indonesia Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Pasundan Food Technology Journal (PFTJ)
Dede Zainal Arief, Dede Zainal
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences

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Inhibitory activity of Escherichia coli by type of teas and its liquors Rohdiana, Dadan; Arief, Dede Zainal; Budiman, Arista
Jurnal Penelitian Teh dan Kina Vol 16, No 1 (2013)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (348.671 KB) | DOI: 10.22302/pptk.jur.jptk.v16i1.86

Abstract

Study of analysis polyphenol content on tea, liquor, and its activity as antibacterial on Escherichia coli has been done conducted in Laboratory of Research, Department of Food Technology, Pasundan University, and Laboratory of Chemistry, Department of Chemistry, Faculty of Mathematic and Natural Science, Padjadjaran University. The result of this research showed that green tea sample has the highest polyphenol content, i.e. 23,18% followed orthodox and CTC (crushing tearing curling) black tea samples i.e. 14,23%  and 13,93% respectively. Activity of inhibitory on E. coli showed that ratio tea and water 2 : 50 w/v has the best inhibition i.e. 117,71 mm2.
(1,1-Diphenyl-2-Picrylhydrazyl) free radical scavenging activity of white tea base on temperature and period of brewing Rohdiana, Dadan; Arief, Dede Zainal; Somantri, Mamay
Jurnal Penelitian Teh dan Kina Vol 16, No 1 (2013)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (332.03 KB) | DOI: 10.22302/pptk.jur.jptk.v16i1.87

Abstract

Research of 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging activity has been done conducted on Laboratory of Quality Assesment, Research Institute for Tea and Cinchona, and Laboratory of Chemistry, Chemistry Department, Faculty of Matematic and Natural Science, Padjdjaran University. The result showed that among four white tea from different estates, total polyphenol content on Gambung White Tea has the highest. Total polyphenol content of Gambung white tea i.e 25,52%. Brewing process on 95oC for 9 minutes obtained the highest polyphenol content on tea infusion i.e. 6,01% and the lowest EC50 i.e. 35,41 µl/ml. This research showed that presence of positive correlation between total polyphenol and antioxidant activity base on EC50. The correlation value in this research i.e. 0,9066.
Enrichment of Omega-3 from Anchovy (Stolephorus sp.) Fish Oil by Enzymatic Hydrolysis Wawan Kosasih; Raden Tina Rosmalina; Mohamad Robi Muhdani; Dede Zainal Arief; Endang Saepudin; Sri Priatni
Jurnal Kimia Terapan Indonesia Vol 21, No 2 (2020)
Publisher : Research Center for Chemistry - LIPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14203/jkti.v21i2.429

Abstract

Anchovy (Stolephorus sp.) is an economically important fish in Indonesia. Anchovy contains Omega-3 that important to maintain the health of the heart and brain. This study aimed to enrich the Omega 3 content of anchovy oil from the North Sea of West Java. The extraction of anchovy oil was carried out by the soxhlet method. Enrichment of omega 3 from anchovy fish oil is carried out by hydrolysis with a commercial lipase enzyme at concentration 500, 1000, 1500 and 2000 unit/600g fish oil,  for 5, 10, 15 and 20 hour. Before hydrolysis, fish oil was added with solvent water, ethanol, toluene, and n-hexane.  Omega 3 content of fish oil products were analyzed by using Gas Chromatography (GC) with FID detector with retention time 14.068 min and 15.506 min for α-Linolenat (ALA) and eicosapentaenoic (EPA), respectively. The results showed the highest omega 3 content (ALA 0.54% and EPA 1.103% ) was produced by addition n-hexane with a ratio 1:6 with the concentration of lipase was 1000 units for 20 hours.
Inhibitory activity of Escherichia coli by type of teas and its liquors Dadan Rohdiana; Dede Zainal Arief; Arista Budiman
Jurnal Penelitian Teh dan Kina Vol 16 No 1 (2013)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v16i1.86

Abstract

Study of analysis polyphenol content on tea, liquor, and its activity as antibacterial on Escherichia coli has been done conducted in Laboratory of Research, Department of Food Technology, Pasundan University, and Laboratory of Chemistry, Department of Chemistry, Faculty of Mathematic and Natural Science, Padjadjaran University. The result of this research showed that green tea sample has the highest polyphenol content, i.e. 23,18% followed orthodox and CTC (crushing tearing curling) black tea samples i.e. 14,23%  and 13,93% respectively. Activity of inhibitory on E. coli showed that ratio tea and water 2 : 50 w/v has the best inhibition i.e. 117,71 mm2.
(1,1-Diphenyl-2-Picrylhydrazyl) free radical scavenging activity of white tea base on temperature and period of brewing Dadan Rohdiana; Dede Zainal Arief; Mamay Somantri
Jurnal Penelitian Teh dan Kina Vol 16 No 1 (2013)
Publisher : Research Institute for Tea and Cinchona

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22302/pptk.jur.jptk.v16i1.87

Abstract

Research of 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging activity has been done conducted on Laboratory of Quality Assesment, Research Institute for Tea and Cinchona, and Laboratory of Chemistry, Chemistry Department, Faculty of Matematic and Natural Science, Padjdjaran University. The result showed that among four white tea from different estates, total polyphenol content on Gambung White Tea has the highest. Total polyphenol content of Gambung white tea i.e 25,52%. Brewing process on 95oC for 9 minutes obtained the highest polyphenol content on tea infusion i.e. 6,01% and the lowest EC50 i.e. 35,41 µl/ml. This research showed that presence of positive correlation between total polyphenol and antioxidant activity base on EC50. The correlation value in this research i.e. 0,9066.
MIKROORGANISME LOKAL BONGGOL PISANG (Musa paradisiaca A.) MENGGUNAKAN MEDIA AIR CUCIAN BERAS (Oryza sativa L.) DENGAN VARIASI KONSENTRASI SUKROSA UNTUK PENGUPASAN BIJI LADA Dede Zainal Arief
Pasundan Food Technology Journal (PFTJ) Vol 10 No 2 (2023): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v10i2.9520

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pertumbuhan Mikroorganisme Lokal (MOL) bonggol pisang pada media air cucian beras dengan perbedaan konsentrasi sukrosa. Penelitian dilakukan dengan menggunakan bonggol pisang yang direndam pada air cucian beras dengan variasi penambahan sukrosa sebanyak 0%, 5%, 10%, dan 15%. Pengamatan dilakukan setiap 24 jam selama 6 hari dengan parameter total mikroba dan pH. Nilai total mikroba tertinggi pada puncak Fase logaritmik secara keseluruhan didapat oleh konsentrasi sukrosa 15% dengan nilai total mikroba 2,42 x 1010 cfu/mL atau setara dengan log 10,38 cfu/mL; diikuti perlakuan sukrosa 10% dengan jumlah koloni 2,53 x 109 cfu/mL atau setara dengan log 9,40 cfu/mL; konsentrasi sukrosa 5% menghasilkan jumlah koloni 2,46 x 108 cfu/mL atau setara dengan log 8,39 cfu/mL; serta nilai total mikroba terendah pada konsentrasi sukrosa 0% sebesar 2,70 x 106 cfu/mL atau setara dengan log 7,39 cfu/mL.
DEVELOPMENT AND ENTREPRENEURSHIP TRAINING FOR STUDENTS OF DAARUNNAJAH ASHIDDIQIYYAH ISLAMIC BOARDING SCHOOL, MAJALENGKA REGENCY, WEST JAVA Arief, Dede Zainal; Widiantara, Tantan; Hervelly, Hervelly; Ghaffa, Rizal Maulana; Habibah, Sindi; Abdullah, Rangga; Yulianti, Ana; Imannuddin, Kemas Ramadhani
Abdi Dosen : Jurnal Pengabdian Pada Masyarakat Vol. 8 No. 1 (2024): MARET
Publisher : LPPM Univ. Ibn Khaldun Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32832/abdidos.v8i1.2129

Abstract

In this community service activity, entrepreneurship training in the field of processed food industry is carried out for students and teachers. The types of processed food given as training materials are types of processed food that utilize the potential of local raw materials around the implementation site. These materials are the result of research that has previously been conducted, but has not been implemented. Participants have followed with enthusiasm and consider the knowledge gained to be very useful as a provision to improve family welfare. The boarding school made the activity a provision of additional knowledge for the students. In addition to knowledge related to religious knowledge, understanding the material from the training will also be implemented to increase other sources of income besides the funds that have so far only come from student fees. The existence of the boarding school located in Sindanglama Village, Malausma District, Majalengka Regency has become a concern of the surrounding community. This can be seen from the visits of several figures during the training. Thus, the overall program in the short term has succeeded in achieving its objectives, while for the long-term further assistance is still needed for participants in order to realize a successful entrepreneurial unit.
the OPTIMASI PERBANDINGAN PELARUT DENGAN WAKTU PERENDAMAN EKSTRAKSI BUNGA TELANG (Clitoria ternatea) Dede Zainal Arief; Taufik, Yusman; Ghaffar, Rizal Maulana; Yelliantty; Widjaja, Willy Pranata; Rahmadhani, Pingkan Aulia
Pasundan Food Technology Journal (PFTJ) Vol 12 No 3 (2025): PASUNDAN FOOD TECHNOLOGY JOURNAL
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v12i3.35566

Abstract

Bunga telang (clitiria ternatea) merupakan jenis tanaman indonesia yang sedang dikembangkan manfaat kandungan senyawa antosianin ataupun antioksidan. Proses ekstraksi untuk mendapatkan antosianin ataupun antioksidan dari ekstraksi bunga telang membutuhkan beberapa variasi dari segi penggunaan pelarut agar hasilnya optimal. Penelitian ini bertujuan untuk mempelajari pengaruh pelarut dengan waktu ekstraksi terhadap pH, warna, kadar antosianin dan kadar antioksidan. Proses perendaman bunga telang menggunakan pelarut etanol dan etil asetat dengan masing masing waktu selama 85 dan 95 menit. Analisis dilakukan menggunakan Design Expert 13 dengan metode Central Composite Design (CCD) untuk menentukan kondisi optimum ekstraksi. Hasil penelitian menunjukkan bahwa jenis pelarut dan waktu perendaman berpengaruh nyata terhadap karakteristik ekstrak bunga telang. Pelarut etanol menghasilkan nilai kadar antosianin dan aktivitas antioksidan tertinggi, yaitu masing-masing 35,63 mg/L dan 52,93 g/m, serta memberikan intensitas warna ungu kebiruan yang lebih kuat dibandingkan etil asetat. Waktu perendaman yang terlalu lama cenderung menurunkan kadar antosianin akibat degradasi senyawa aktif. Kondisi optimum diperoleh pada penggunaan pelarut etanol dengan waktu perendaman 90 menit.
Co-Authors Abdullah, Rangga Arista Budiman Arista Budiman, Arista Dadan Rohdiana Endang Saepudin Ghaffa, Rizal Maulana Ghaffar, Rizal Maulana Habibah, Sindi Hervelly, Hervelly Imannuddin, Kemas Ramadhani Mamay Somantri Mamay Somantri, Mamay Mohamad Robi Muhdani Raden Tina Rosmalina Rahmadhani, Pingkan Aulia Sri Priatni Wawan Kosasih Widiantara, Tantan Willy Pranata Widjaja, Willy Pranata Yelliantty Yulianti, Ana Yusman Taufik, Yusman