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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia SITEKIN: Jurnal Sains, Teknologi dan Industri Jurnal Sains dan Teknologi Pangan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Chemistry Indonesian Journal of Chemical Research Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Jurnal Abdi Insani Jurnal Abadimas Gorontalo geoedusains: Jurnal Pendidikan Geografi JURNAL REKAYASA KIMIA & LINGKUNGAN
Kumalaningrum, Amalia Nur
Institut Teknologi Kalimantan
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Optimization of polyphenolic compound extraction as natural antioxidants from pineapple peel waste (Ananas comosus (L.) Merr.) using ultrasonic-cellulase extraction (UCE) method Kumalaningrum, Amalia Nur; Yosep, Anestasya; Yuniar, Rizka Ayu; Simamora, Gevbry Ranti Ramadhani; Avanza, Mona Rida
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 8, No 4 (2025)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2025.008.04.5

Abstract

This study aimed to optimize the ultrasonic–cellulase extraction (UCE) method for recovering polyphenolic compounds with high antioxidant activity from pineapple peel waste. Pineapple peel is an abundant agro-industrial byproduct containing valuable phenolic compounds with potential applications in functional foods. The extraction process was optimized by varying several parameters, including the solvent-to-sample ratio (10–50 mL/g), enzyme concentration (5–25%), pH (3–7), temperature (30°C–70°C), ultrasonic amplitude (30–70%), and extraction time (30–150 min). The optimal conditions were achieved at a solvent-to-sample ratio of 50 mL/g, enzyme concentration of 15%, pH of 6, temperature of 50°C, ultrasonic amplitude of 70%, and extraction time of 120 min, yielding the highest total phenolic content of 37.80 ± 4.21 mg GAE/g. Comparative analysis showed that the UCE method produced higher polyphenolic content (28.04 ± 1.08 mg GAE/g) and stronger antioxidant activity (IC₅₀ = 9.27 µg/mL) than enzyme-assisted extraction (EAE) or ultrasonic-assisted extraction (UAE) alone. These findings confirm the synergistic effect of ultrasonic cavitation and enzymatic hydrolysis, which enhances the release of bioactive compounds. This study highlights UCE as an effective, green, and energy-efficient technology for transforming pineapple peel waste into natural antioxidants, contributing to sustainable food processing and environmental conservation.
Evaluation of Eucheuma cottonii and Gracilaria sp. as Food Buffer for The Ibu Kota Nusantara (IKN) Based on Proximate Analysis Gevbry Ranti Ramadhani Simamora; Amalia Nur Kumalaningrum; Siti Munfarida; Olga Galih Rakha Siwi
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 14 No. 3 (2025): June 2025
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v14i3.836-845

Abstract

East Kalimantan Province has great opportunities as a buffer for the IKN economy based on the utilization of marine potential. Eucheuma cottonii and Gracilaria sp. are the red seaweeds (Rhodophyta) most widely cultivated in Indonesia. This study aims to analyze the proximate content in two types of red seaweed, namely E. cottonii (offshore cultivation) and Gracilaria sp. (pond cultivation) obtained from farmers in dry conditions cultivated around the waters of Balikpapan, East Kalimantan, Indonesia. The results of the analysis showed significant differences between cultivation locations. Gracilaria sp. (pond cultivation) taken from Handil (HTK) and Babulu Laut (BALUKE) is considered potential because it has low water content (HTK 26.99 ± 0.02%), and has higher ash content (BALUKE 31.18 ± 0.41%), fat (BALUKE 0.36 ± 0.01%), protein (BALUKE 10.01 ± 0.01%), and crude fiber (HTK 1.90 ± 0.16%) compared to E. cottonii. These findings provide important information for the development of seaweed as a natural resource for the food and health industries. Keywords: Eucheuma cottonii, Food industry, Gracilaria sp., proximate content, Red seaweeds
Co-Authors Adhitya, Sayid Rifqy Adi F, M. Akbar Alfian, Ricky Ali Imran Aqilasyam, Rafa Ahza Arini, Zulmilafatma Nurlita Avanza, Mona Rida Azhary, Muhammad Fachrul Bachtiar, Nova Christyandari, Debora Ayu Ciciolini Sidabutar, Elizabeth Desfelia Dewi, Rachel Glory Julyana Eka Saputri, Eka Gevbry Ranti Ramadhani Simamora Hendrik Vicarlo Saragih Herlin, Farrah Widy Immanuel, Legi Raymond Isabella, Mayati Jefri Pandu Hidayat khusnul khotimah Maharini, Maulidiya Malcheli, Etni Jechonia Manik, Anriyani Michael Alexander Hutabarat Munfarida, Siti Ni’matus Sholihah Nusantara, Bangun Garuda Olga Galih Rakha Siwi Panjaitan, Shindi Claudia Poeloengasih, Crescentiana Dewi Prawiguna, Erick Purba, Arini Anestesia Pusfitasari, Memik Dian Putri, Sabrina Aulia Rimma Sianipar Rizka Ayu Yuniar Sabillah, Hana Saleha, Shela Siagian, Joel Parulian Apriadi Silmina, Silmina Siti Munfarida Sofi, Ernanda Syafitri, Tatia Asnur Tari, Sarnita Trees Sandy, Aisyah Winarni Wulandari, Nani Yongki Christandi Batubara Yosep, Anestasya Yuvita Lira Vesti Arista Zanuar F, Naufal