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Alwani Hamad
Department of Chemical Engineering, Faculty of Engineering and Science, Universitas Muhammadiyah Purwokerto, Indonesia
Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Materials Science & Nanotechnology

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Effect of Drying Method on Antioxidant Activity and Total Flavonoid Content of Java Tea Crude Drug (Orthosiphon aristatus) Daffa Purnomo; Alvina Yulianti Putri; Haikal Muhammad Hisyam; Rizka Rimatunnisa; Dania Regita Indriani; Pasca Ryan Adinda; Yeti Rusmiati Hasanah; Alwani Hamad
Research in Chemical Engineering Vol. 2 No. 1 (2023): March
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i1.87

Abstract

Java tea (Orthoshipon aristatus) is a medicinal plant with antioxidant properties due to its polyphenols, flavonoids, phenolic acids, terpenoids, and sinensetin content. Numerous diseases, including hepatitis, diabetes, hypertension, and others, are commonly treated with Java tea. These bioactive compounds are unstable and readily degraded by oxygen, heat, and light. Inappropriate dehydration techniques may compromise the quality of the bioactive compounds in herbal Java tea crude drugs by damaging the bioactive compounds. Consequently, this study aims to determine the effect of various drying methods on the antioxidant activity and Total Flavonoid Content (TPC) of the crude drug of Java tea. In addition, the physical properties, including water content and hygroscopicity, are investigated. The method employs cabinet drying at 30 and 70 degrees Celsius, infrared drying, and sun drying. The results demonstrated that the crude drug dried in a cabinet at 30oC had the maximum flavonoid content (61.03±5.35mg QE/g) and moisture content (15.12±0.27%). The antioxidant activity of DPPH free radical scavenging and Ferri Reduction Antioxidant Power (FRAP) of Java tea from infrared drying was lower than other drying methods. All samples were non-hygroscopic powders. Consequently, the dehydration method significantly affects the antioxidant activity, TFC levels, and physical properties of the crude drug of Java tea.
Development of the Production of Curcumin Powder for Application in the Food Industry Alwani Hamad; Afwa Hayuningtyas; Bekti Wulan Sari; Mubshair Naveed
Research in Chemical Engineering Vol. 2 No. 1 (2023): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i1.52

Abstract

Curcumin has been identified as the most abundant bioactive constituent in turmeric (Curcuma longa) extract (2 - 8% w/w). Curcumin is used as a preservative, flavoring, and yellowish colorant agent in the food industry. Modern scientific studies have confirmed its anti-inflammatory, antioxidant, anti-carcinogenic, and antimicrobial properties. Curcumin is easily oxidized and light-damaged, and it is insoluble in water. This product's shelf life should be increased. Curcumin microencapsulation into powder solves these issues. This process has been used because of its low cost, equipment availability, continuous production, and ease of industry. Curcumin powder in food could be crude turmeric powder (0.58 - 3.14%w/w), curry powder (0.11 - 0.58%w/w), or spray dried turmeric oleoresin curcumin powder (40 - 50%w/w). Spray drying coats the curcumin core material into the matrix powder, improving stability. The wall material (gum arabic, maltodextrin, or chitosan) and emulsifying agent were dispersed in continuous phase with the curcumin core material to prepare the microencapsulated flowing powders. Several formulation modifications in spray drying methods, such as co-dried and binary blend materials, have been investigated to improve the stability of curcumin. Curcumin powder is becoming more popular as a treatment for a variety of ailments, as well as a compound that is generally regarded as safe. As a result, its application as a nutraceutical or functional food has the potential to be expanded further.   
Decaffeination of Coffee Bean Using Fermentation Process: Effect of Starter Concentration and Varieties on The Reduction of Caffeine and Antioxidant Activity Alwani Hamad; Dwi Nugraheni; Bekti Wulan Sari; Mubshair Naveed
Research in Chemical Engineering Vol. 2 No. 2 (2023): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i2.85

Abstract

Coffee is a popular drink due to its special aroma and taste. Coffee contains caffeine that contributes a distinctive aroma to coffee, which can also be used as a quality parameter. However, if consumed excessively, it can have a negative impact on health. The decaffeination process using fermentation is one of the alternative methods to reduce the caffeine content without altering the characteristic taste and aroma of coffee. The objective of the study was to determine the influence of starter concentration (0-15%) and variety of coffee (Arabica and Robusta) in the decaffeination process using fermentation on reducing caffeine and the antioxidant activity of coffee products. The parameters were investigated regarding the chemical characteristics, including the concentration of caffeine, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant activity tests using the DPPH free radical and FRAP methods. The results showed that the starter concentration and variety of coffee beans had a significant effect on the chemical characteristics (TPC and TFC) and antioxidant activity of decaffeinated coffee (p-value < 0.05). At a starting starter concentration of 5%, caffeine concentration was higher than a starter rate of 1% and did not significantly increase as stater up. Robusta coffee showed a higher decrease in caffeine compared to Arabica coffee.  
Effect of Drying Method on Antioxidant Activity and Total Flavonoid Content of Java Tea Crude Drug (Orthosiphon aristatus) Daffa Purnomo; Alvina Yulianti Putri; Haikal Muhammad Hisyam; Rizka Rimatunnisa; Dania Regita Indriani; Pasca Ryan Adinda; Yeti Rusmiati Hasanah; Alwani Hamad
Research in Chemical Engineering Vol. 2 No. 1 (2023): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i1.87

Abstract

Java tea (Orthoshipon aristatus) is a medicinal plant with antioxidant properties due to its polyphenols, flavonoids, phenolic acids, terpenoids, and sinensetin content. Numerous diseases, including hepatitis, diabetes, hypertension, and others, are commonly treated with Java tea. These bioactive compounds are unstable and readily degraded by oxygen, heat, and light. Inappropriate dehydration techniques may compromise the quality of the bioactive compounds in herbal Java tea crude drugs by damaging the bioactive compounds. Consequently, this study aims to determine the effect of various drying methods on the antioxidant activity and Total Flavonoid Content (TPC) of the crude drug of Java tea. In addition, the physical properties, including water content and hygroscopicity, are investigated. The method employs cabinet drying at 30 and 70 degrees Celsius, infrared drying, and sun drying. The results demonstrated that the crude drug dried in a cabinet at 30oC had the maximum flavonoid content (61.03±5.35mg QE/g) and moisture content (15.12±0.27%). The antioxidant activity of DPPH free radical scavenging and Ferri Reduction Antioxidant Power (FRAP) of Java tea from infrared drying was lower than other drying methods. All samples were non-hygroscopic powders. Consequently, the dehydration method significantly affects the antioxidant activity, TFC levels, and physical properties of the crude drug of Java tea.
The Flour Source’s Role as a Fermentation Substrate Influences the Physical Attributes of Nata de Coco Arjunaatha Tyaga Naryamajati; Laeli Fatikhatur Rohmah; Anisa Agustina Vivianti; Dewangga Priyo Sasmito; Vishal Chhetri; Alwani Hamad
Research in Chemical Engineering Vol. 3 No. 1 (2024): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v3i1.173

Abstract

The production of coconut water in Indonesia is very abundant, but there are problems with its utilization. Discarding unused coconut water often results in an unpleasant odor, as fermentation produces acetic acid pollution. Coconut water has an economic value and is rich in nutrients. One product that can be made from coconut water is nata via fermentation. Making nata requires a source of carbon that can be obtained from flour and is influenced by its type. Thus, this study aims to examine the effect of adding different types of flour as a source of carbon for fermentation in making nata de coco. We use corn, tapioca, rice, and modified cassava flour (mocaf), along with granulated sugar as a sample control. The resulting nata de coco is analyzed for its physical characteristics, including yield, moisture content, and nata thickness. The results showed that nata made using carbon sources from rice flour produced the greatest yield (69.55%), as well as the highest thickness (3.958 mm). Nata, derived from rice flour, also has the highest moisture content (>85%). The study's results indicate that the selection of flour as a carbon source during nata de coco production significantly impacts its yield, thickness, and moisture content
Effects of concentration of NPK fertilizer as a Nitrogen Source in fermentation of Bioethanol Nur Hajidah Salsabila; Hiero Azi Priawan; Isna Nur Hasanah; Abdul Haris Mulyadi; Mubshair Naveed; Alwani Hamad
Research in Chemical Engineering Vol. 3 No. 2 (2024): Research in Chemical Engineering
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v3i2.207

Abstract

Bioethanol is a versatile raw material widely used in the production of ethanol derivatives, pharmaceuticals, fuel additives, alcoholic beverages, solvents, and medicines. Its production involves a fermentation process that can be optimized by adjusting nutrient concentrations. This study investigates the effects of NPK fertilizer concentration as a nitrogen source on the yield and density of bioethanol produced from sugarcane fermentation. The concentrations of NPK fertilizer tested were 0.00%, 0.10%, 1.00%, and 2.00%. The results indicate that low concentrations of NPK, particularly 0.10%, significantly enhanced ethanol production, achieving the highest bioethanol yield of 3.71%. This increase in yield is attributed to the essential nutrients provided by NPK, which support microbial growth and fermentation efficiency. However, as NPK concentration increased to 1.00% and 2.00%, ethanol yield sharply declined to 1.24% and 1.20%, respectively, likely due to osmotic stress and the proliferation of non-ethanol-producing microorganisms, which hindered fermentation efficiency. Regarding bioethanol density, no significant differences were observed across the varying NPK concentrations, with values ranging from 2.31 g/mL to 2.33 g/mL, suggesting that nitrogen supplementation does not influence the physical properties of the bioethanol. The density of the bioethanol produced was far higher than the Indonesian National Standard for fuel-grade ethanol, indicating the need for further purification processes, such as distillation or dehydration, to meet quality standards. These findings highlight the importance of optimizing NPK fertilizer concentrations to maximize ethanol yield while emphasizing the role of post-fermentation treatments for improving bioethanol quality
Co-Authors Abdul Haris Mulyadi Afwa Hayuningtyas Alvina Yulianti Putri Anisa Agustina Vivianti Arjunaatha Tyaga Naryamajati Bekti Wulan Sari Daffa Purnomo Dania Regita Indriani Dewangga Priyo Sasmito Dwi Nugraheni Haikal Muhammad Hisyam Hiero Azi Priawan Isna Nur Hasanah Laeli Fatikhatur Rohmah Mubshair Naveed Mubshair Naveed Nur Hajidah Salsabila Pasca Ryan Adinda Rizka Rimatunnisa Vishal Chhetri Yeti Rusmiati Hasanah