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All Journal KOVALEN: Jurnal Riset Kimia JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Mutu Pangan : Indonesian Journal of Food Quality PEKAT : Jurnal Pengabdian Kepada Masyarakat
Aini Auliana Amar
Jurusan Kimia FMIPA UNTAD
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Electrical & Electronics Engineering Environmental Science Health Professions Mathematics Public Health Social Sciences Other

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AKTIVITAS ANTIOKSIDAN MIKROKAPSUL EKSTRAK ETANOL KAPANG ONCOM MERAH (Neurospora sp) Aini Auliana Amar; Syaiful Bahri; Mappiratu Mappiratu
KOVALEN: Jurnal Riset Kimia Vol. 4 No. 2 (2018): Edisi Agustus
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (634.786 KB) | DOI: 10.22487/kovalen.2018.v4.i2.11740

Abstract

Penelitian ini bertujuan untuk mengetahui aktivitas antioksidan dan stabilitas mikrokapsul ekstrak etanol spora kapang oncom merah (Neurospora sp) pada penyimpanan suhu ruang selama 4 minggu. Penyalut yang digunakan adalah maltodekstrin. Variasi perbandingan antara maltodekstrin dengan ekstrak etanol kapang oncom merah adalah 1:0,5; 1:0,75; 1:1; 1:1,25; 1:5 (b/v). Hasil yang didapatkan adalah aktivitas antioksidan tertinggi didapatkan pada perbandingan 1:1 (b/v), dan mikrokapsul ekstrak etanol spora kapang oncom merah lebih stabil pada penyimpanan suhu ruang dibandingkan ekstrak tanpa mikroenkapsulasi.Kata kunci: antioksidan, mikrokapsul, kapang oncom merah, stabilitas
Karakteristik Fisikokimia Tepung Ubi Banggai dan Aplikasinya Dalam Beras Analog Aini Auliana Amar; Feri Kusnandar; Slamet Budijanto
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 8 No. 1 (2021): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2021.8.1.43

Abstract

Banggai yam (Dioscorea sp) has many varieties, which is locally cultivated and consumed by people in Banggai, Central Sulawesi. Banggai yam can be processed into flour and applied as an ingre-dient in analogue rice. This study aimed to evaluate the physical and chemical composition, total phenol and antioxidant activity of banggai yam flours, and the physical properties, total phenol and antioxidant activity of their analogue rice. Five varieties of banggai yams (Harum, Banggai, Pasus, Doso, and Penus) were compared. Banggai yam flours were composed of moisture (12.21-12.74%wb), ash (2.18-2.75%db), protein (10.41-11.68%db), fat (1.05-3.38%db), and carbohydrate (83.22-85.77%db). All banggai flours had different color (L, a, and b values) intensities, and contained starch (65.38-68.40% db) with amylose content of 38.96-45.09% (db). The total phenol ranged from 30.48-116.90 mg GAE/ 100 g, and showed antioxidant activity (58.71-89.50% inhibition). The pasting profile varied among five yam flours. The initial pasting temperatures of banggai yam flour were relatively high (82.5-83.7°C). All banggai yam flour increased in viscosity up to a peak and experienced slight viscosity breakdown during the heating phase, as well as showed a setback viscosity during cooling phase. Rice analogue of yam flours made by extrusion technology had a relatively low bulk density (0.47-0.56 g/mL), and required a long cooking time (7-9 minutes). The rice analog had different levels of total phenol and antioxidant activities. The level of total phenol and antioxidant activity of analogue rice from Harum yam showed the highest compared to those other analogue rice.
Produksi Konsentrat Protein dari Ampas Kelapa (Cocos nucifera L.) Menggunakan NaOH dan (NH4)2SO4 : Production of Protein Concentrate from Coconut Pulp (Cocos nucifera L.) using NaOH and (NH4)2SO4 Hasdinda Hasdinda; Pasjan Satrimafitrah; Syaiful Bahri; Abd. Rahman Razak; Dwi Juli Puspitasari; Indriani; Aini Auliana Amar
KOVALEN: Jurnal Riset Kimia Vol. 9 No. 1 (2023): April Edition
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/kovalen.2023.v9.i1.16290

Abstract

Coconut pulp wasted from processed coconut oil has a protein content of up to 18.20%. The potential coconut pulp protein can be processed in protein concentrate which has many benefits. This research was conducted to determine the effect of NaOH and (NH4)2SO4 concentrations in isolating protein and producing protein concentrates that have the highest yield and protein content. Isolation of coconut pulp protein was carried out using NaOH at several concentrations, namely 0, 0.2, 0.4, 0.6, 0.8, and 1 M, while the protein concentrate was prepared using the salting out method with a saturation level of the ammonium sulfate salt of 55%, 60%, and 65%. Analysis of protein content was carried out using the Kjeldahl method. The use of NaOH 0.2 M and (NH4)2SO4 with a saturation level of 60% was the chosen treatment with crude protein content and yield of 75.63% and 33.83%, respectively.
Analisis Nutrisi Sereal dari Ampas Kelapa dan Ampas Susu Kedelai: Nutritional Analysis of Cereals from Coconut Pulp and Soy Milk Pulp Nurfita Sari; Ni Ketut Sumarni; Syaiful Bahri; Nurhaeni; Aini Auliana Amar; Syamsuddin; Jusman
KOVALEN: Jurnal Riset Kimia Vol. 9 No. 2 (2023): August Edition
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/kovalen.2023.v9.i2.16437

Abstract

Coconut pulp and soy milk pulp flour can be combined to reduce the use of wheat flour in the manufacture of cereals. The high fiber and protein content of coconut and soy milk pulp will improve the quality of cereals. The aim of this study was to obtain the mass ratio of coconut and soy milk pulp flour which produces cereals with high nutritional value. The ratio of coconut and soy milk pulp flour used was 0:100; 25:75; 50:50; 75:25; and 100:0 (w/w). Cereal quality was determined based on the value of carbohydrate, protein, fat, fiber, water, and ash content. The results showed that the protein, fat, water, and ash content met the SNI standard, while the fiber content was still higher than the maximum SNI limit. Statistically, the treatment of the ratio of coconut and soy milk pulp flour had a significant effect on all cereal quality parameters (sig. 0.00 < α (0.05)). The high cereal protein content was found in all levels, namely in the range of 14.29-21.14%, while the fat content was in the range of 17.8-34.41%. The use of a 0:100 ratio produces carbohydrate content that meets SNI, which is more than 60%. The use of a combination of coconut pulp and soy milk pulp for the manufacture of cereals that needs to be developed is 25:75 (w/w), however still needs further modifications to reduce fiber content and increase the carbohydrate content.
Sintesis dan Karakterisasi Polivinil Alkohol (PVA) Terlapis Polieugenol: Synthesis And Characterization of Polyvinyl Alcohol (PVA) Coated with Polyeugenol Rahim, Erwin Abdul; Ridhay, Ahmad; Sitti Nur Halizah; Indriani; Sosidi, Husain; Khairuddin; Inda, Nov Irmawati; Nurakhirawati; Mirzan, Moh.; Amar, Aini Auliana
KOVALEN: Jurnal Riset Kimia Vol. 10 No. 1 (2024): April Edition
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/kovalen.2024.v10.i1.17088

Abstract

A study has been conducted on materials containing polyvinyl alcohol (PVA) coated with poly eugenol. This research aims to explore the synthesis process and properties of PVA coated with poly eugenol. Characterization of PVA includes tensile strength measurement and surface observation using SEM. Additionally, the antioxidant activity of PVA was also tested using the DPPH method. In this study, PVA films were obtained by dissolving PVA in a water solvent. The characterization results indicate that the tensile strength ranges from 25.56 to 271.10 Mpa, elongation reaches 315.20 to 320%, and the young modulus ranges from 4.05 to 6.27 Mpa. Surface observation with SEM shows a smooth surface without pores. The antioxidant activity test shows IC50 values ranging from 84.11 to 175.37 ppm.
Aplikasi Edible Coating Albedo Semangka dengan Penambahan Ekstrak Etanol Daun Bandotan pada Tomat Napu: Application of Edible Coating of Watermelon Albedo with the Addition of Ethanol Extract of Bandotan Leaves on Napu Tomato Lutfi, Mohammad; Wulandari, Asri; Fito; Rahmadina, Hizra Nur; Chaedar, Nur; Nurhaeni; Amar, Aini Auliana
KOVALEN: Jurnal Riset Kimia Vol. 10 No. 3 (2024): December Edition
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/kovalen.2024.v10.i3.17408

Abstract

One of the causes of food waste is due to the lack of post-harvest handling of fruits or vegetables, therefore, an innovation is needed to overcome this problem, one of which is with edible coating. This study aimed to determine the characteristics of edible coatings from watermelon albedo pectin with the addition of Bandotan leaf extract as an antibacterial against Napu tomatoes. This study used a completely randomized design (CRD) consisting of 4 treatments, namely tomatoes (edible coating), tomatoes (edible coating + 12.5% bandotan leaf ethanol extract), tomatoes (edible coating + 25% bandotan leaf ethanol extract), and tomatoes (edible coating + 50% bandotan leaf ethanol extract). The watermelon albedo pectin characterization test results were the equivalent weight of 558.3 mg, methoxyl content of 6.1%, galacturonic acid content of 32.1%, moisture content of 11.469%, and ash content of 9.378%. From the results of tomato characterization tests for weight loss, moisture content, and microbial tests, the best treatment was produced by tomatoes (edible coating + 50% antibacterial), with consecutive results of 7.90%, 53.18%, 16.6 colonies (10-4 dilution), and 5.6 colonies (10-5 dilution).
Characterization of soy tofu substituted with palm kernel meal (Elaeis guineensis jacq): Karakterisasi Tahu Kedelai Tersubstitusi Bungkil Inti Sawit (Elaeis guineensis jacq) Lutfi, Mohammad; Azzahra, Fadlia; Pomuruh, Felix Kristianto; Manggau, Gemaliany Pilo; Syamsuddin, Syamsuddin; Amar, Aini Auliana; Rahmadina, Hizra Nur
JITIPARI Vol 10 No 2 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i2.11710

Abstract

Tofu is a common food made from soybeans. However, because soybeans have limitations in terms of availability, other alternative ingredients such as palm kernel meal (BIS) are needed. The purpose of this study was to determine the best concentration of palm kernel meal added to tofu making so as to reduce dependence on the use of soybeans. The study was designed using a completely randomized design with 1 factorial, namely the concentration of BIS and soybeans. The concentration variations used were: A1 (control, 100% soybean), A2 (25% BIS: 75% soybean), A3 (50% BIS: 50% soybean), and A4 (75% BIS: 25% soybean). The parameters tested were BIS crude fiber, proximate analysis and tofu organoleptic. The results showed that BIS after fermentation experienced a decrease in crude fiber from 27.25 to 18.375%. Based on the proximate analysis, the variation of 75% BIS: 25% soybean is the best concentration with the highest protein content of 45.14%. Likewise, the moisture, ash, fat and carbohydrate content obtained were 79.05; 1.00; 6.20; and 0.96%. The organoleptic showed the level of panelists' liking for color, aroma, texture and taste with the value of panelists' liking level respectively 3.11; 4.09; 3.6 and 3.96 which indicates that this product can be accepted by the community.
Pelatihan Pembuatan Tepung Serbaguna Berbahan Dasar Pisang Kepok (Musa acuminata Colla.) untuk Anggota Persaudaraan Muslimah (SALIMAH) Kota Palu Sulawesi Tengah Jusman, Jusman; Syamsuddin, Syamsuddin; Razak, Abd. Rahman; Amar, Aini Auliana; Jamaluddin, Jamaluddin
PEKAT: Jurnal Pengabdian Kepada Masyarakat Vol. 3 No. 2 (2024): Oktober
Publisher : Puslitbang Sinergis Asa Professional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37148/pekat.v3i2.53

Abstract

Indonesia saat ini menghadapi ketergantungan tinggi pada impor tepung terigu, yang menjadi tantangan bagi ketahanan pangan nasional. Fluktuasi harga dan ketersediaan tepung impor akibat dinamika pasar global semakin memperkuat urgensi diversifikasi pangan berbasis bahan lokal. Pisang kepok (Musa acuminata Colla) merupakan salah satu komoditas lokal yang melimpah di Sulawesi Tengah, dengan potensi besar sebagai bahan baku alternatif tepung serbaguna. Namun, pemanfaatan pisang kepok selama ini masih terbatas pada konsumsi langsung atau produk sederhana seperti keripik, dan keterampilan pengolahannya belum berkembang luas di masyarakat. Kegiatan pengabdian ini bertujuan meningkatkan pengetahuan dan keterampilan anggota Persaudaraan Muslimah (Salimah) Kota Palu dalam mengolah pisang kepok menjadi tepung serbaguna. Metode pelatihan yang digunakan adalah pendekatan partisipatif, mencakup penyuluhan, praktik langsung, dan diskusi tentang pengembangan produk turunan. Hasil evaluasi menunjukkan peningkatan signifikan dalam pemahaman peserta terkait potensi pisang kepok dan teknik pengolahannya. Selain itu, peserta berhasil menerapkan langkah-langkah pembuatan tepung dengan menghasilkan produk berkualitas. Kegiatan ini juga membangkitkan antusiasme dan minat peserta untuk mengembangkan usaha berbasis tepung pisang, yang berpotensi mendukung ketahanan pangan lokal dan pemberdayaan ekonomi keluarga. Dengan demikian, pelatihan ini memberikan kontribusi positif dalam diversifikasi pangan lokal dan pemberdayaan komunitas.
Co-Authors Abd. Rahman Razak Abd. Rahman Razak Ahmad Ridhay Asri Wulandari Azzahra, Fadlia Chaedar, Nur Dwi Juli Puspitasari Erwin Abdul Rahim Feri Kusnandar Fito Hasdinda Hasdinda Husain Sosidi Indriani Indriani Jamaluddin Jamaluddin Jusman Jusman Jusman, Jusman Khairuddin Khairuddin Manggau, Gemaliany Pilo Mappiratu Mappiratu Moh. Mirzan Mohammad Lutfi Ni Ketut Sumarni Nov Irmawati Inda Nurakhirawati Nurfita Sari Nurhaeni Nurhaeni Pasjan Satrimafitrah Pomuruh, Felix Kristianto Rahmadina, Hizra Nur Sitti Nur Halizah Slamet Budijanto Syaiful Bahri Syaiful Bahri Syaiful Bahri Syamsuddin Syamsuddin Syamsuddin