Article Per Year (5 Year)
p-Index From 2020 - 2025
0.408
P-Index
This Author published in this journals
All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Jurnal Kartika Kimia
Sufiandi, Sandi
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Synthesis of Silver Nanowires Using Solvothermal Method and Its Application as Antimicrobial Agents Kartina, Desy; Sufiandi, Sandi; Rachmawati, Syifa Annisa
Jurnal Kartika Kimia Vol 7 No 1 (2024): Jurnal Kartika Kimia
Publisher : Department of Chemistry, Faculty of Sciences and Informatics, University of Jenderal Achmad Yani

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26874/jkk.v7i1.250

Abstract

Interesting studies on silver nanowires have been conducted in the disciplines of biotechnology and nanotechnology. They are very useful in antibacterial applications because of their conductive and antimicrobial qualities. When silver nanowires are synthesized using the right techniques, they can form nanoscale structures with more surface area, which improves their contact with bacteria and increases their antibacterial efficacy. The aim of this study was to create silver nanowires with ideal solvothermal characteristics and to evaluate the antimicrobial activity. By used ethylene glycol to reduce silver nitrate in polyvinylpyrrolidine at 160oC for 2.5 hours, silver nanowires were successfully produced. The products were examined using SEM, XRD, PSA, and UV-visible spectroscopy. The average size of silver nanowires was 123.0 nm and the highest inhibition zone was 2.33 cm. Overall, the synthesis and use of silver nanowires, with a focus on the solvothermal approach, holds great promise for treating bacterial infections and has a favorable influence on the environment and public health.
Characteristics of dry noodles based on sago flour enriched with skipjack tuna (Katsuwonus pelamis): Karakteristik mi kering berbasis tepung sagu yang diperkaya ikan cakalang (Katsuwonus pelamis) Litaay, Christina; Santoso, Joko; Hariyanto, Bambang; Indriati, Ashri; Andrianto, Moeso; Purwandoko, Pradeka Brilyan; Rahman, Nurhaidar; Indriawati, Indriawati; Sufiandi, Sandi
Jurnal Pengolahan Hasil Perikanan Indonesia Vol. 27 No. 12 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(12)
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17844/jphpi.v27i12.55616

Abstract

Indonesia merupakan salah satu negara dengan konsumsi mi instan terbesar. Permintaan impor gandum meningkat seiring dengan meningkatnya konsumsi mi berbahan tepung terigu. Tepung sagu direkomendasikan untuk digunakan sebagai bahan baku mi. Kandungan gizi ikan dapat meningkatkan nilai gizi produk mi. Penelitian ini bertujuan untuk menentukan konsentrasi tepung ikan cakalang yang optimal untuk mi kering berbahan tepung sagu berdasarkan karakteristik kecerahan dan kesukaan konsumen. Mi kering berbahan dasar sagu terdiri dari lima perlakuan, yaitu kontrol, tepung ikan cakalang 2, 4, 6, dan 8%. Parameter yang dianalisis meliputi lightness dan organoleptik. Perlakuan terbaik kemudian dianalisis kadar protein, abu, dan mikrostruktur. Penambahan tepung ikan cakalang memberikan pengaruh yang nyata (p<0,05) terhadap parameter lightness, aroma, dan keseluruhan. Lightness, aroma, dan nilai keseluruhan mi tepung ikan cakalang 8% lebih baik dibandingkan dengan kontrol dan perlakuan lainnya. Mi kering dengan penambahan tepung ikan cakalang 8% memiliki aroma harum, warna agak kurang bening, rasa mi enak, dan tekstur mendekati kenyal sehingga masih dapat diterima panelis. Perlakuan mi dengan penambahan tepung ikan cakalang 8% menghasilkan kadar protein tinggi, yaitu 5,56% (bk) dan kadar abu 1,12% (bk). Mi dengan penambahan tepung ikan cakalang 8% memiliki butiran elips agak terpotong, sedangkan mi gandum memiliki butiran elips.
Co-Authors Andrianto, Moeso Bambang Hariyanto Christina Litaay Indriati, Ashri Indriawati, Indriawati Joko Santoso Kartina, Desy Purwandoko, Pradeka Brilyan Rachmawati, Syifa Annisa Rahman, Nurhaidar