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Yeti Rusmiati Hasanah
Department of Chemical Engineering, Faculty of Engineering and Science, Universitas Muhammadiyah Purwokerto
Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Materials Science & Nanotechnology

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Effect of Starter Concentration and Fermentation Time on the Characteristics of Modified of Cassava Flour (Mocaf) Dian Asykariyah Mauroh; Yeti Rusmiati Hasanah; Abdul Haris Mulyadi
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.v2i1.88

Abstract

Mocaf (Modified Cassava Flour) is a modified cassava flour made through a fermentation process using microbes. One of the microbes that can be used for mocaf fermentation is Acetobacter xylinum . In this research, cassava tubers were fermented into mocaf flour with the help of a starter of Acetobacter xylinum bacteria. This research was conducted to determine the effect of starter A. xylinum's concentration and fermentation time on the characteristics of mocaf flour. The research method used OFAT (One Factor at A Time). The research consists of the making flour process (sorting, stripping, washing, slicing, fermentation, drying, milling, and sifting) and analyzing samples. The variations of starter A. xylinum concentration used were 5%, 10%, 15%, 20%, and 25%. While the variations of fermentation time were 24 hours, 36 hours, 48 hours, 60 hours, and 72 hours. The Parameters analyzed were % mass, moisture content, ash content, acid level, HCN content, and crude fiber content. The results showed that the starter concentration and fermentation time affected the percent mass (P-value <0.05). The mocaf flour that passes SNI is fermented cassava with a starter concentration of 15-25% and a fermentation time of 48-72 hours.
Drying Methods Affecting the Antioxidant Activity of Turmeric Crude Drug Anila Wirantika; Idda Nuriya Rahma; Raafi Akbar Putra; Devita Almayda; Diah Ayu Kusumawati; Muhammad Agil Nur Fauzan; Yeti Rusmiati Hasanah; Afwa Hayuningtyas; Pinyapat Jitphongsaikul; Alwani Hamad
Research in Chemical Engineering Vol. 2 No. 2 (2023): September
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i2.111

Abstract

Turmeric is commonly a spice with many benefits in improving health, including antioxidants, anti-inflammatory and antimicrobial properties. The preparation of turmeric crude drug usually uses conventional sun drying. However, the quality of crude drugs is uncontrollable. The alternative using a modern drying process may affect the antioxidant properties of the final crude drug. This research aims to investigate the effect of drying methods (cabinet drying at 30oC and 70oC, infrared (IR), and conventional sun drying) on the antioxidant activity of turmeric crude drugs. The moisture content and its chemical compounds, including Total Phenolic Content (TPC) and Total Flavonoid Content (TFC), were also investigated. Antioxidant activity was measured using DPPH free radical scavenging and Feri Reducing Antioxidant Power (FRAP) method. The results showed that the moisture content of dried turmeric samples from cabinet drying at 70 C and sun drying was less than 10%. TPC of all dried turmeric from modern drying methods was significantly higher than conventional sun drying and the same as TFC results, except for the sample from the IR method. The antioxidant activity of dried curcumin from IR drying was significantly higher than that of another sample in the FRAP method. However, the higher antioxidant of dried turmeric using the DPPH free radical scavenging showed in dried turmeric from cabinet drying at 70 C and sun drying. The results of the antioxidant activity of the dried turmeric crude drug did not correlate with the TPC and TFC data as predicted using Pearson’s Correlation. Thus, it can be concluded that the drying methods influenced the antioxidant activity of turmeric crude drug, and it did not correlate with phenolic and flavonoid content.
Co-Authors Abdul Haris Mulyadi Afwa Hayuningtyas Alwani Hamad Anila Wirantika Devita Almayda Diah Ayu Kusumawati Dian Asykariyah Mauroh Idda Nuriya Rahma Muhammad Agil Nur Fauzan Pinyapat Jitphongsaikul Raafi Akbar Putra