Article Per Year (5 Year)
p-Index From 2019 - 2024
1.182
P-Index
This Author published in this journals
All Journal CHEMICA Jurnal Teknik Kimia Jurnal Ilmu Pangan dan Hasil Pertanian JPM (Jurnal Pemberdayaan Masyarakat) Jurnal Pengolahan Pangan Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Prosiding Seminar Nasional Program Pengabdian Masyarakat Journal of Agri-Food Science and Technology (JAFoST)
Amalya Nurul Khairi
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Medicine & Pharmacology Public Health Social Sciences Other

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : CHEMICA Jurnal Teknik Kimia

 1 
Analisis Mutu Pascapanen Melon (Cucumis melo L.) Kultivar Glamour Sakata Selama Penyimpanan Amalya Nurul Khairi; Affan Fajar Falah; Agung Putra Pamungkas
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (478.473 KB) | DOI: 10.26555/chemica.v4i2.9249

Abstract

The aims of this study are to observe the postharvest effect of storage and traditional market’s material handling on the quality of melon fruit Sakata cultivar. The physical qualities of melon fruit been observed were weight (measured by a scale), diameter and length (by sliding range), also fruit peel and flesh (with Zwick Type Universal Testing Machine DO-FB0.5TS). Chemical qualities of Sakata melon been observed were water content (thermogravimetric), °Brix sucrose (refractometer ABBE), pH (pH-meter), total carotene, total acid, and vitamin C with destructive methods.Storaging melon with traditional market method resulted in decreasing the value of physical parameters and increasing chemical parameters. Sakata melon softened during storage with fruit peel texture values was 6.45-8.07 N and fruit flesh texture was 1.4-2.06 N. The weight loss of Sakata melon was 0.06-0.25 kg, diameter dropped 0.0-0.6 cm, and length dropped 0.1- 0.5 cm during storage. Water content decreased from 92.84% to 91.19%. Sucrose content increase with values of 5.74-7.7 oBrix. Vitamin C levels showed a low and fluctuating value, 14.52-19.91 mg/100g. The melon fruit was slightly acidic with pH ranging from 6.2-6.96 and the total acid increased from 0.16 mg ek/100 g on the initial day to 0.31 mg ek/100 g on the eleventh day of storage. The total carotene content of melons ranged between 4.23-5.64 mg/100 g and indicated the flesh color of melon was getting more orange during storage.
Identifikasi Pengaruh Umur Simpan dan Antioksidan Terhadap Kandungan Karbohidrat dan Kadar Air Pada Mie Tapioka Basah Titisari Juwitaningtyas; Amalya Nurul Khairi
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.051 KB) | DOI: 10.26555/chemica.v5i1.11837

Abstract

Wet tapioca noodles are a typical food in one of the regions in DIY Province. Traditional processing results in a limited shelf life. Gambir (Uncaria gambir roxb) plants are popular plants to be processed into herbal medicines and nutritious plants. Based on research, gambir has the ability as an antimicrobial and natural antioxidant because of the content of catechins in it. This study aims to identify the effectiveness of using gambir extract as a natural antioxidant in wet tapioca noodle samples. The methodology in this study was carried out by mixing 7% gambir extract into 50 grams of wet tapioca noodles. The finished sample is then treated with storage for 0 days, 3 days, and 5 days. The result of the analysis are in 0 day storage, sample contains antioxidant 80,624 ic50, carbodydrate 41,048 mg, and water 58,575 %. In 3 days storage, sample contains antioxidant 91,048 ic50, carbohydrate 45,744 mg, and water 53,415 %. In 5 days storage, sample contains 94,876 ic50, carbohydrate 60,547 mg, and water 39,100 %. Based on the tests conducted, it appears that there is an increase in the number of antioxidants during the storage period. This is accompanied by increasing carbohydrate content and decreasing water content. Decreasing water content will have an impact on the stability of microbial activity so that it extends shelf life. These results provide the conclusion that gambir extract can provide a longer shelf life effect.
Co-Authors Agung Putra Pamungkas Ahadya Silka Fajaranie Farid Ma'ruf Farid Ma'ruf Farid Ma’ruf Iin Narwanti Jefree Fahana Mohammad Affan Fajar Falah Nurkhasanah Nurkhasanah Syifa Fitriani Titisari Juwitaningtyas