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All Journal Biosfer: Jurnal Tadris Biologi Jurnal Pangan dan Agroindustri Indonesian Food Science and TechnologyJournal
Md Sikin, Adi
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Social Sciences Other

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Effect of different extraction methods on antioxidant and sensorial properties of pasteurized black soymilk Suhaimi, Qamarina; Wan Kamarudin, Wan Saidatul Syida; Nizori, Addion; Md Sikin, Adi
Indonesian Food Science and Technology Journal Vol. 7 No. 1: Volume 7 Number 1, December 2023 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i1.30784

Abstract

Abstract— The processing methods of black soymilk (BSM) can significantly affect the retention of its bioactive compounds. The effect of cold water (4 ℃, 8 hr) (CWE), hot water (80 ℃, 10 min) (HWE) and alkali water extraction (0.25% NaHCO3, 54 ℃, 10 min) (AWE) of BSM on antioxidant and sensory properties of pasteurized BSM (72 ℃ /10 min) was evaluated over 10 days of storage at 4 ℃. A steep increase in the total phenolic content (TPC) of BSM from HWE was observed over 10 days of storage, although the TPC of that from AWE was steadily the highest. The trend of flavonoids of BSM from HWE was the same as that for TPC, achieving a concentration of 1858.77 mg QAE/100 g after 10 days. The total anthocyanin content was the highest (40.85 mg/100 g) in BSM by HWE at the end of storage. Although the TPC of BSM from all extraction methods increased during storage, the total anthocyanin content showed a decreasing trend. Overall, the DPPH radical scavenging activity of BSM by HWE increased during storage up to 32.19 % on day 10 and a decreasing trend was observed from AWE and CWE. Triangle test showed that there was a significant (p<0.05) sensorial difference among the three extraction methods. The BSM from AWE had the highest score in the 9-hedonic scale for all sensorial parameters after the commercial BSM. Overall, the heat treatment in both HWE and AWE enhanced the antioxidant activity and sensory properties of pasteurized BSM, respectively.
Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle Mohd Rozali, Nur Anisya Faten; Windayani, Neneng; Sunarharum, Wenny Bekti; Romli, Siti Rashima; MD Sikin, Adi; Wan Kamarudin, Wan Saidatul Syida
Jurnal Pangan dan Agroindustri Vol. 13 No. 1 (2025): January 2025
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2025.013.01.1

Abstract

The fermentation time plays a crucial role in the development of functional properties in fermented products, including kefir. This study investigates the effect of fermentation time on the nutritional, microbiological, and sensory properties of Roselle-based kefir popsicles. Fermentation times of 0, 18, 24, and 30 hours were analyzed for changes in acidity, viscosity, turbidity, fat content, ash content, Total Phenolic Content (TPC), Total Flavonoid Content (TFC), anthocyanins, antioxidant activity, calcium concentration, and Lactobacillus spp. population. Sensory evaluation assesses consumer preferences based on appearance, mouthfeel, flavor, aroma, color, and overall acceptance. The results showed that longer fermentation times, especially 30 hours, increased acidity, viscosity, and other nutritional parameters. However, popsicles fermented for 18 hours were most preferred by consumers due to their balanced sensory attributes. This study highlights the role of fermentation time in enhancing both the nutritional value and sensory appeal of Kefir Roselle-based popsicles, suggesting their potential as functional foods.
Phytochemical Screening and GC–MS Characterization of Arenga pinnata Merr. Fruit Peel Extract Using Ethanol, Methanol, and Chloroform as Natural Antimicrobial Candidates Arioen, Refi; Aziz, RZ Abdul; Ayunisa, Puan Mutia; Rahimah, Souvia; Md Sikin, Adi; Damsir; Yuliawati, Dona; Rahma, Safaa Atiqa
Biosfer: Jurnal Tadris Biologi Vol 17 No 1 (2026): Biosfer: Jurnal Tadris Biologi
Publisher : UNIVERSITAS ISLAM NEGERI RADEN INTAN LAMPUNG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24042/biosfer.v17i1.30264

Abstract

Antimicrobial resistance (AMR) has increased interest in sustainable bioresources as alternative antimicrobial candidates. This study mapped the bioactive compound profile of wild sugar palm (Arenga pinnata Merr.) fruit peel waste collected from the Wan Abdul Rahman Forest area, Lampung, Indonesia. It established a preliminary chemical basis for its antimicrobial potential. Qualitative phytochemical screening of a 96% ethanol extract confirmed the presence of flavonoids, phenolics, tannins, saponins, steroids/triterpenoids, alkaloids, amino acids, and reducing sugars, indicating a diverse spectrum of secondary metabolites associated with antimicrobial and antioxidant activities. GC–MS analysis of methanol–chloroform (8:2) and chloroform extracts identified 31 compounds, dominated by 1-eicosanol, 9,12-octadecadienoic acid methyl ester, 9-octadecenoic acid methyl ester, octadecanoic acid methyl ester, hexadecanoic acid methyl ester, and 1,2-benzenedicarboxylic acid diethyl ester. These findings provide a chemical baseline supporting sugar palm fruit peel waste as a promising local source of value-added natural bioactive compounds. Skrining Fitokimia dan Karakterisasi GC-MS Ekstrak Kulit Buah Arenga pinnata Merr. Menggunakan Etanol, Metanol, dan Kloroform sebagai Kandidat Antimikroba Alami ABSTRAK: Resistensi antimikroba (AMR) telah meningkatkan pencarian sumber hayati berkelanjutan sebagai kandidat antimikroba alternatif. Penelitian ini bertujuan memetakan profil senyawa bioaktif limbah kulit buah aren liar (Arenga pinnata Merr.) yang dikumpulkan dari kawasan hutan Wan Abdul Rahman, Lampung, Indonesia, serta menyusun dasar kimia awal untuk menilai potensinya sebagai sumber antimikroba alami. Skrining fitokimia kualitatif terhadap ekstrak etanol 96% mengonfirmasi keberadaan flavonoid, fenolik, tanin, saponin, steroid/triterpenoid, alkaloid, asam amino, dan gula pereduksi, yang menunjukkan keragaman metabolit sekunder yang berkaitan dengan aktivitas antimikroba dan antioksidan. Analisis GC–MS terhadap ekstrak metanol–kloroform (8:2) dan kloroform mengidentifikasi 31 senyawa, yang didominasi oleh 1-eicosanol, metil ester asam 9,12-oktadekadienoat, metil ester asam 9-oktadekenoat, metil ester asam oktadekanoat, metil ester asam heksadekanoat, dan dietil ester asam 1,2-benzenadikarboksilat. Temuan ini memberikan dasar kimia awal yang mendukung limbah kulit buah aren sebagai sumber lokal senyawa bioaktif alami bernilai tambah.
Co-Authors Addion Nizori Arioen, Refi Ayunisa, Puan Mutia Aziz, RZ. Abdul Damsir Dona Yuliawati Mohd Rozali, Nur Anisya Faten Rahma, Safaa Atiqa Romli, Siti Rashima Souvia Rahimah Suhaimi, Qamarina Wan Kamarudin, Wan Saidatul Syida Wenny Bekti Sunarharum Windayani, Neneng