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All Journal JURNAL PHOTON Indonesian Journal of Chemical Science and Technology
Yuni Fatisa
Program Studi Pendidikan Kimia, Fakultas Tarbiyah dan Keguruan, Universitas islam Negeri Sultan Syarif Kasim Riau
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology Nursing Physics

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Characterization and Antioxidant Activity Edible Film of Durian (Durio zibethinus) Seed Starch with the Addition of Soursop (Annona muricata L.) Leaf Yuni Fatisa; Nadya Agustin
Indonesian Journal of Chemical Science and Technology (IJCST) Vol 1, No 1 (2018): Juli 2018
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v1i1.10200

Abstract

Edible film is one of the environmentally friendly packaging materials and not harmful to health because it is made up of natural ingredients such as proteins, lipids, and polysaccharides. In addition to environmentally friendly, the development of edible film on food packaging can provide better product quality, as it is made from natural ingredients that contain various natural chemical compounds that are beneficial and can be directly consumed. In this study prepared edible film derived from durian seed starch with the addition of soursop leaf extract. This research aimed at knowing the physical and chemical characteristics, and antioxidant activity of  the edible film. The type of research used is experiment methods. The results showed that the best research findings of the edible film were on the addition of 2 g soursop leaf extract and the physical characteristic was transmission of water vapor that was 1.70 g/m2. 24 hours, the chemical characteristics were water content that was 17.33% and activity of antioxidant that was 1.5875 mg/mL.
PENGARUH PENAMBAHAN VITAMIN E TERHADAP KUALITAS SUSU KELAPA (COCONUT MILK) DENGAN VARIASI WAKTU Yuni Fatisa; Descawella -
Sistem Informasi Vol 4 No 1 (2013): Jurnal Photon
Publisher : LPPM Universitas Muhammadiyah Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jp.v4i1.168

Abstract

Susu kelapa mengandung lemak dan protein serta kadar air yang tinggi sehingga menyebabkan produk ini mudah rusak. Untuk mendapatkan susu kelapa yang awet atau tidak mudah rusak, maka perlu ditambahkan bahan pengawet alami seperti vitamin E. Penelitian ini bertujuan untuk mengetahui ada atau tidaknya pengaruh penambahan vitamin E terhadap bilangan peroksida , pH, dan kadar protein dengan variasi waktu. Perubahan kualitas yang diamati berupa bilangan peroksida ditentukan dengan cara titrasi, pH ditentukan dengan pHmeter dan, kadar protein ditentukan dengan metode kjedhal dengan variasi waktu 0 (kontrol), 4, 8, dan 12 hari pada suhu 30C. Kualitas susu kelapa yang ditambah dengan vitamin E 100 IU dengan variasiwaktu 0 (kontrol), 4, 8, dan 12 hari masing-masing adalah: bilangan peroksida 0,3740; 0,4760; 0,6120; 0,6800 meq/kg , pH 6,1700; 5,9066; 4,7167 dan 4,0333, kadar protein 2,6657%; 2,3492%; 1,7163%; 0,8630%. Sedangkan kualitas susu kelapa tanpa penambahan vitamin E dengan variasiwaktu 0 (kontrol), 4, 8, dan 12 hari masing-masing adalah: bilangan peroksida 0,3400; 0,5440; 0,8840; 1,1560meq/kg, pH 6,1767; 4,6266; 3,1333; 2,2166, dan kadar protein 2,6561%; 1,5917%; 0,9876%; 0,4123%. Waktu maksimal penyimpanan terbaik untuk kualitas susu kelapa yang sesuai (bilangan peroksida dan pH dengan CODEX sedangkan kadar protein dengan SNI) adalah susu kelapa dengan penambahan vitamin E 100 IU sampai pada hari ke – 4.
PEMANFAATAN BUAH PEDADA (Sonneratia caseolaris) SEBAGAI BAHAN BAKU PEMBUATAN TEMPE DAN ANALISIS PROKSIMAT SERTA SIFAT ORGANOLEPTIKNYA Yuni Fatisa; Dewi Pitasari
Sistem Informasi Vol 6 No 02 (2016): Jurnal Photon
Publisher : LPPM Universitas Muhammadiyah Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jp.v6i02.452

Abstract

Pedada fruit (Sonneratia caseoiaris) potential as a food source because it contains high nutrient. In this study pedada fruit used as raw material for making tempe. Tempe is made by the fermentation time of 48 hours with 5 grams of tempe yeast and nutritional levels tested. The results showed the moisture content, ash content, fat content, protein content, and carbohydrate content are respectively 79,87% (8Nl max 65%); 1,76% (8Nl max 1,5%); 3,50% (8NI min 10%); 3,90% (8NI min 10%) and 10,96% (8Nl max 2,5%). Organoleptic test results it can be concluded that the panelists liked the tempe of pedada fruit with test scores for flavor, color, texture and scent are respectively 3,6; 3,4; 3,68; and 4,6. Flavor, color, texture and aroma the tempe of pedada fruit acceptable by the panelists.
Co-Authors Descawella - Dewi Pitasari Nadya Agustin