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All Journal Jurnal Sains dan Teknologi Pangan Chemistry Indonesian Journal of Chemical Research Jurnal Abadimas Gorontalo JURNAL REKAYASA KIMIA & LINGKUNGAN
Kumalaningrum, Amalia Nur
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PENGARUH KONSENTRASI PELARUT ETANOL PADA EKSTRAKSI SENYAWA ANTIOKSIDAN KULIT NANAS (Ananas comosus L.) DENGAN METODE SOKLETASI Kumalaningrum, Amalia Nur; Munfarida, Siti; Simamora, Gevbry Ranti Ramadhani; Herlin, Farrah Widy; Bachtiar, Nova
Jurnal Sains dan Teknologi Pangan Vol 8, No 6 (2023):
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jstp.v8i6.45283

Abstract

ABSTRAK Tujuan penelitian ini untuk mengetahui pengaruh konsentrasi pelarut etanol pada ekstraksi antioksidan dari kulit nanas. Kulit nanas didapatkan dari wilayah Balikpapan Utara. Kulit nanas dikeringkan pada suhu 60°C dan berat sampel berkurang 78,70%. Sampel kering dihaluskan hingga berukuran 100 mesh. Ekstraksi dilakukan dengan metode Soxhlet selama 4 jam dengan menggunakan variasi pelarut etanol dengan konsentrasi 25%, 40%, 55%, 70% dan 85%. Larutan hasil ekstraksi dievaporasi 50 – 60°C hingga membentuk ekstraks kental etanol yang berwarna kuning kecokelatan dengan bau khas nanas. Hasil perhitungan rendeman menunjukkan bahwa tidak ada perbedaan signifikan ekstraksi dengan pelarut etanol dengan konsentrasi 25 – 70%, yaitu kurang 10%. Rendeman tertinggi diperoleh dari ekstraksi dengan 85% pelarut etanol, yaitu sekitar 20%. Analisis fitokimia dilakukan dengan uji kualitatif beberapa senyawa antioksidan, yaitu flavonoid, alkaloid, polifenol, terpenoid dan steroid. Ekstrak etanol kulit nanas mengandung flavonoid dan polifenol pada setiap variasi konsentrasi pelarut etanol, namun negatif terhadap alkaloid dan steroid. Hanya ekstrak etanol dari 55 – 85% pelarut etanol yang memberikan hasil positif pada terpenoid. Ekstrak etanol dari 85% etanol memiliki intensitas perubahan warna yang paling tinggi. Sehingga, ekstraksi kulit nanas menggunakan metode sokletasi memberikan hasil yang optimal dengan menggunakan pelarut 85% etanol.
PENINGKATAN PENGETAHUAN PENGGUNAAN BAHAN TAMBAHAN PANGAN NON-NUTRITIVE SWEETENERS PADA SISWA SMPN 24 BALIKPAPAN Arista, Yuvita Lira Vesti; Hutabarat, Michael Alexander; Ciciolini Sidabutar, Elizabeth Desfelia; Kumalaningrum, Amalia Nur
Jurnal Abdimas Gorontalo (JAG) Vol 7 No 2 (2024): November 2024
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v7i2.1423

Abstract

Students often tend to consume snacks or street food without understanding the ingredients contained in the products they eat and are less selective in choosing healthy food options. This behavior can have negative consequences if the consumed products contain food additives (Bahan Tambahan Pangan, BTP) that are prohibited by regulations or exceed the permissible limits. Therefore, this community service activity aimed to enhance the knowledge of students at SMPN 24 Balikpapan regarding the use of non-nutritive sweeteners (NNS) as a type of BTP in food products, including their regulatory limits and the potential health impacts of excessive consumption. The activities consisted of field observation, socialization, mentoring, and evaluation. The socialization phase included material presentations, discussions, and the identification of food products containing NNS. Mentoring sessions introduced the types of NNS, guided the identification of products, and simulated their usage in compliance with regulatory limits. The success of the activity was evaluated through a multiple-choice test with a minimum passing grade of 60. Evaluation results indicated that the average score of the 40 participants was 76.5, and the program was considered successful, as all participants managed to complete the evaluation with a minimum score of 60. This initiative successfully enhanced students' understanding of the appropriate use of NNS in food products and raised awareness about the importance of choosing safe and healthy foods.
PENINGKATAN PENGETAHUAN PENGGUNAAN BERBAGAI BAHAN TAMBAHAN PANGAN PADA SISWA SMKN 4 BALIKPAPAN Hutabarat, Michael Alexander; Arista, Yuvita Lira Vesti; Kumalaningrum, Amalia Nur; Manihuruk, Hendrik Vicarlo Saragih; Batubara, Yongki Christandi
Jurnal Abdimas Gorontalo (JAG) Vol 7 No 2 (2024): November 2024
Publisher : UPPM Politeknik Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30869/jag.v7i2.1424

Abstract

The use of Food Additives (BTP) has become increasingly common in food products, especially school snacks. This is a big challenge, where school students need to be educated about Food Additives in the food or drinks they consume, including the types that are allowed and prohibited. Students of SMKN 4 Balikpapan have often consumed snacks containing Food Additives without realizing it. Through this community service program, it is hoped that students' knowledge about Food Additives through socialization and mentoring can increase. This activity includes socialization, interactive discussions, and pre-test and post-test evaluations to measure the effectiveness of the program. It is hoped that after receiving this socialization, students' awareness will increase and can create healthy consumption habit among students.
Enhanced Recovery of Bioactive Compound from Pineapple Peel Using Ultrasonic-Assisted Extraction with Enzyme Treatment at Varying Extraction Time Kumalaningrum, Amalia Nur; Arini, Zulmilafatma Nurlita; Hidayat, Jefri Pandu
Indonesian Journal of Chemical Research Vol 12 No 3 (2025): Edition for January 2025
Publisher : Jurusan Kimia, Fakultas Sains dan Teknologi, Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/ijcr.2025.12-kum

Abstract

Pineapple peel is considered waste, but it has numerous beneficial uses due to its rich content of nutrients and bioactive compounds. The selection of extraction methods is essential to produce optimal bioactive compound extracts. Ultrasonic-assisted extraction (UAE) is a modern extraction technique that uses ultrasonic waves to improve the extraction by enhancing the release of compounds into the solvent. The UAE method was performed by varying extraction times at 30, 60, 90, and 120 min. The addition of cellulase enzyme was also applied as an optimization method for the extraction results. The addition of Cellulase elevated the yield, phenolic, and flavonoid content. The highest yield was obtained at an extraction time after 90 min. The highest total flavonoid content was 497.8±4.5 µgQE/mL, while the highest total phenolic value was 1007.6±7.6 µgGAE/mL at extraction of 60 min. However, the extracted samples without enzymes performed the highest results at an extraction of 90 min. The effect of the enzyme resulted in the most potent antioxidant activity (<10 ppm) in all-time extraction. To conclude, the addition of enzymes in the extraction process successfully optimized the extraction of phytochemical compounds from pineapple peel, as evidenced by testing phenolic and flavonoid content and antioxidant activity.
Production of Rubber Seed Oil: Study of Parameters and some Food Oil Properties Yuniar, Rizka Ayu; Pusfitasari, Memik Dian; Kumalaningrum, Amalia Nur; Malcheli, Etni Jechonia; Saleha, Shela; Silmina, Silmina
Jurnal Rekayasa Kimia & Lingkungan Vol 19, No 1 (2024): Jurnal Rekayasa Kimia & Lingkungan (June 2024 )
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v19i1.37167

Abstract

Rubber seeds are one of the plantation commodities that are underutilized by the Indonesian people, apart from being the generative seeds of rubber trees. Rubber seeds have a reasonably high vegetable oil content of 68.53% with a carbohydrate content of 6.99%, protein content of 17.41%, and ash content of 3.08%. This study aimed to obtain food oil from rubber seeds with fewer chemicals and more affordable production costs. This study investigates the properties of food oil from rubber seeds and analyzes the cyanide content. The oil extracted using the traditional method yielded an 8.48% oil content. The rubber seeds were soaked for four days with rice husk charcoal (1:1) to reduce cyanide levels, followed by cooking to obtain the oil and bleaching with bentonite for purification. The oil was characterized according to Indonesian National Standards (SNI), assessing cyanide content, organoleptic properties, water content, acid values, and peroxide numbers. The resulting oil had a density of 0.87 g/cm and a cyanide content of 0.54 ppm. The tests showed a water content of 0.04%, an acid value of 0.4 mg NaOH/g, and organoleptic properties that met SNI standards. However, the peroxide value of 13.5 meq O2/kg was slightly above the standard, making the oil non-edible.
Co-Authors Arini, Zulmilafatma Nurlita Bachtiar, Nova Batubara, Yongki Christandi Ciciolini Sidabutar, Elizabeth Desfelia Herlin, Farrah Widy Jefri Pandu Hidayat Malcheli, Etni Jechonia Manihuruk, Hendrik Vicarlo Saragih Michael Alexander Hutabarat Munfarida, Siti Pusfitasari, Memik Dian Rizka Ayu Yuniar Saleha, Shela Silmina, Silmina Simamora, Gevbry Ranti Ramadhani Yuvita Lira Vesti Arista