Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

3.258

P-Index

This Author published in this journals

All Journal JURNAL BISNIS STRATEGI JURNAL SAINS PEMASARAN INDONESIA Jurnal Pendidikan dan Pembelajaran Diponegoro Journal of Management El-Hayah : Jurnal Biologi Jurnal Rekayasa dan Manajemen Sistem Industri Rekayasa Mesin Al-Ahkam Jurnal Pendidikan Indonesia Jurnal Ilmiah Teknik Industri Jurnal Pendidikan Usia Dini DERIVATIF Jurnal Ilmiah Peuradeun Jurnal Utilitas INTEGER: Journal of Information Technology Jurnal Ilmiah Ilmu Kesehatan: Wawasan Kesehatan PEDAGOGIK : JURNAL PENDIDIKAN Konvergensi Food Science and Technology Journal (Foodscitech) International Journal of Active Learning Jurnal Sastra Indonesia Jurnal Investasi Jurnal Abdi: Media Pengabdian Kepada Masyarakat International Journal of English Education and Linguistics (IJoEEL) Veritas Lux Mea (Jurnal Teologi dan Pendidikan Kristen)

Sugiono Sugiono

Brawijaya University

Author-ID : 388893

Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

Published : 133 Documents Claim Missing Document

Claim Missing Document

Articles

Title

Biorefinery Ekstraksi Sequensial Fukoidan dan Alginat: Pengaruh Pre-ekstraksi Perlakuan Asam Terhadap Viskositas Intrinsik Alginat dari Alga Coklat Sargassum Cristaefolium Sugiono, Sugiono; Ferdiansyah, Doni
Food Science and Technology Journal (Foodscitech) Vol. 1 No. 2 Desember 2018
Publisher : Universitas Dr Soetomo

Tahap utama dalam proses ekstraksi alginat dari alga coklat adalah pre-ekstraksi dengan perlakuan asam. Kondisi pre-ekstraksi perlakuan asam (suhu, waktu dan pH) berpengaruh terhadap sifat fisika-kimia alginatdari alga coklat. Tujuan penelitian ini adalah untuk mengetahui pengaruh pre-ekstraksi perlakuan asam (suhu, waktu dan pH) terhadap viskositas intrinsik alginat dan menentukan kondisi pre-ekstraksi yang memberikan digunakan untuk mengevaluasi pengaruh pre-ekstraksi perlakuan asam (suhu, waktu dan pH) terhadap viskositas intrinsik dan menentukan ketepatan model polynomial orde pertama. Hasil penelitian didapatkan perlakuan suhu, waktu dan pH pre-ekstraksi memberikan efek kuadratik nyata terhadap viscositas intrinsik. Viskositas intrinsik meningkat dengansemakin tinggi suhu, waktu dan derajat pH, kemudian menurun setelah mencapai maksimal. Uji kelengkungan bersifat signifikan (α=0,05) model polinomial orde pertama berbentuk kuadratik. Nilai maksimum respon viskositas intrinsik alginat 502.05 ml/g terjadi pada kondisi pre-ekstraksi perlakuan asam suhu 35 nilai maksimum respon viskositas intrinsik. Rancangan faktorial 2k C, waktu 60 menit dan pH 3 adalah tepat. oC, waktu 60 menit, dan pH 3. Perencanaan titik pusat pre-ekstraksi perlakuan asam suhu 35 o

FUCOIDAN'S CONVENTIONAL AND HYDROTHERMAL ALGINATE EXTRACTION BIOREFINERY: EFFECT OF THE EXTRACTION OF ALKALINE TREATMENT TOWARDS ALGINATE'S INTRINSIC VISCOSITY OF BROWN ALGAE OFÂ SARGASSUM CRISTAEFOLIUM Sugiono, Sugiono; Ferdiansyah, Doni
Food Science and Technology Journal (Foodscitech) Vol 2, No 2 (2019)
Publisher : Universitas Dr Soetomo

Brown algae can be functioned as the feedstock on the alginate and fucoidan's sequential extraction biorefinery process. This research aims to obtain the condition of the alkaline treatment process, which provides maximum response towards intrinsic viscosity of Sargassum cristaefolium alginate on the integrated alginate and fucoidan extraction biorefinery process. Factorial Experiment Design of 2k is used to understand the effect of temperature, time, and the concentration of Na2CO3 towards the response of alginate's intrinsic viscosity and determine the correct equation model on the first order of experiment. The research indicated that the different parameters of temperature, time, and Na2CO3 extraction process are tangibly influenced the increasing response of the alginate's intrinsic viscosity, which later reduced after reached its maximum point. The highest alginate intrinsic viscosity of 397.32 ml/g happened during the parameters of the temperature of 60oC, time of 120 minutes, and Na2CO3 concentration of 3%. Therefore, the extraction central point design of 60oC temperature, 120 minutes of duration, and 3% concentration of Na2CO3 is considered correct, and the first-order polynomial experiment model is shaped in the quadratic form.

Biorefinery Ekstraksi Sequensial Fukoidan dan Alginat: Pengaruh Pre-ekstraksi Perlakuan Asam Terhadap Viskositas Intrinsik Alginat dari Alga Coklat Sargassum Cristaefolium Sugiono, Sugiono; Ferdiansyah, Doni
Food Science and Technology Journal (Foodscitech) Vol 1 No 2 (2018)
Publisher : Universitas Dr Soetomo

Tahap utama dalam proses ekstraksi alginat dari alga coklat adalah pre-ekstraksi dengan perlakuan asam. Kondisi pre-ekstraksi perlakuan asam (suhu, waktu dan pH) berpengaruh terhadap sifat fisika-kimia alginatdari alga coklat. Tujuan penelitian ini adalah untuk mengetahui pengaruh pre-ekstraksi perlakuan asam (suhu, waktu dan pH) terhadap viskositas intrinsik alginat dan menentukan kondisi pre-ekstraksi yang memberikan Â digunakan untuk mengevaluasi pengaruh pre-ekstraksi perlakuan asam (suhu, waktu dan pH) terhadap viskositas intrinsik dan menentukan ketepatan model polynomial orde pertama. Hasil penelitian didapatkan perlakuan suhu, waktu dan pH pre-ekstraksi memberikan efek kuadratik nyata terhadap viscositas intrinsik. Viskositas intrinsik meningkat dengansemakin tinggi suhu, waktu dan derajat pH, kemudian menurun setelah mencapai maksimal. Uji kelengkungan bersifat signifikan (Î±=0,05) model polinomial orde pertama berbentuk kuadratik. Nilai maksimum respon viskositas intrinsik alginat 502.05 ml/g terjadi pada kondisi pre-ekstraksi perlakuan asam suhu 35 nilai maksimum respon viskositas intrinsik. Rancangan faktorial 2k C, waktu 60 menitÂ dan pH 3 adalah tepat. oC, waktu 60 menit, dan pH 3. Perencanaan titik pusat pre-ekstraksi perlakuan asam suhu 35 o

Fucoidan's conventional and hydrothermal alginate extraction biorefinery: Effect of the extraction of alkaline treatment towards alginate's intrinsic viscosity of brown algae ofÂ Sargassum cristaefolium Sugiono, Sugiono; Ferdiansyah, Doni
Food Science and Technology Journal (Foodscitech) Vol 2 No 2 (2019)
Publisher : Universitas Dr Soetomo

Brown algae can be functioned as the feedstock on the alginate and fucoidan's sequential extraction biorefinery process. This research aims to obtain the condition of the alkaline treatment process, which provides maximum response towards intrinsic viscosity ofÂ Sargassum cristaefoliumÂ alginate on the integrated alginate and fucoidan extraction biorefinery process. Factorial Experiment Design of 2k is used to understand the effect of temperature, time, and the concentration of Na2CO3 towards the response of alginate's intrinsic viscosity and determine the correct equation model on the first order of experiment. The research indicated that the different parameters of temperature, time, and Na2CO3 extraction process are tangibly influenced the increasing response of the alginate's intrinsic viscosity, which later reduced after reached its maximum point. The highest alginate intrinsic viscosity of 397.32 ml/g happened during the parameters of the temperature of 60oC, time of 120 minutes, and Na2CO3 concentration of 3%. Therefore, the extraction central point design of 60oC temperature, 120 minutes of duration, and 3% concentration of Na2CO3 is considered correct, and the first-order polynomial experiment model is shaped in the quadratic form.

Tahap utama dalam proses ekstraksi alginat dari alga coklat adalah pre-ekstraksi dengan perlakuan asam. Kondisi pre-ekstraksi perlakuan asam (suhu, waktu dan pH) berpengaruh terhadap sifat fisika-kimia alginatdari alga coklat. Tujuan penelitian ini adalah untuk mengetahui pengaruh pre-ekstraksi perlakuan asam (suhu, waktu dan pH) terhadap viskositas intrinsik alginat dan menentukan kondisi pre-ekstraksi yang memberikan Â digunakan untuk mengevaluasi pengaruh pre-ekstraksi perlakuan asam (suhu, waktu dan pH) terhadap viskositas intrinsik dan menentukan ketepatan model polynomial orde pertama. Hasil penelitian didapatkan perlakuan suhu, waktu dan pH pre-ekstraksi memberikan efek kuadratik nyata terhadap viscositas intrinsik. Viskositas intrinsik meningkat dengansemakin tinggi suhu, waktu dan derajat pH, kemudian menurun setelah mencapai maksimal. Uji kelengkungan bersifat signifikan (Î±=0,05) model polinomial orde pertama berbentuk kuadratik. Nilai maksimum respon viskositas intrinsik alginat 502.05 ml/g terjadi pada kondisi pre-ekstraksi perlakuan asam suhu 35 nilai maksimum respon viskositas intrinsik. Rancangan faktorial 2k C, waktu 60 menitÂ dan pH 3 adalah tepat. oC, waktu 60 menit, dan pH 3. Perencanaan titik pusat pre-ekstraksi perlakuan asam suhu 35 o

Fucoidan's conventional and hydrothermal alginate extraction biorefinery: Effect of the extraction of alkaline treatment towards alginate's intrinsic viscosity of brown algae ofÂ Sargassum cristaefolium Sugiono, Sugiono; Ferdiansyah, Doni
Food Science and Technology Journal (Foodscitech) Vol. 2 No. 2 (2019)
Publisher : Universitas Dr Soetomo

Brown algae can be functioned as the feedstock on the alginate and fucoidan's sequential extraction biorefinery process. This research aims to obtain the condition of the alkaline treatment process, which provides maximum response towards intrinsic viscosity ofÂ Sargassum cristaefoliumÂ alginate on the integrated alginate and fucoidan extraction biorefinery process. Factorial Experiment Design of 2k is used to understand the effect of temperature, time, and the concentration of Na2CO3 towards the response of alginate's intrinsic viscosity and determine the correct equation model on the first order of experiment. The research indicated that the different parameters of temperature, time, and Na2CO3 extraction process are tangibly influenced the increasing response of the alginate's intrinsic viscosity, which later reduced after reached its maximum point. The highest alginate intrinsic viscosity of 397.32 ml/g happened during the parameters of the temperature of 60oC, time of 120 minutes, and Na2CO3 concentration of 3%. Therefore, the extraction central point design of 60oC temperature, 120 minutes of duration, and 3% concentration of Na2CO3 is considered correct, and the first-order polynomial experiment model is shaped in the quadratic form.

Relative Mobility (Rf) Analysis of Albumin Isolates from Snakehead Fish (Ophiocephalus striatus) Extracted at Different Temperatures and Times Nugroho, Matheus; Sugiono, Sugiono; Hartati, Fadjar Kurnia
Food Science and Technology Journal (Foodscitech) Vol 4 No 1 (2021)
Publisher : Universitas Dr Soetomo

Snakehead fish was a fish that has a high albumin content. Snakehead fish was used in the health sector known as medicinal freshwater fish, to accelerate the process of healing wounds after surgery and childbirth. The purpose of this study was to analyze the relative mobility (Rf) of the snakehead fish (Ophiocephalus striatus) albumin isolates by steaming at different temperatures and times. The research method for analyze the relative mobility (Rf) of the snakehead fish (Ophiocephalus striatus) albumin isolates by using gel filtration column chromatography, was detected by the SDS-PAGE electrophoresis method. Electrophoresis was carried out at a constant voltage of 125 v/ slab. Gel staining was carried out with Commasie Brilliant Blue R-250 in methanol-acetic acid-water. A standard protein mixture consisting of: myosin (200.0 kDa), Î²-galactosidase (116.3 kDa), phosphorylase B (97.4 kDa), bovine serum albumin (66, 2 kDa), ovalbumin (45.0 kDa), carbonic anhydrose (31.0 kDa), trypsin inhibitor (21.5 kDa), lysozyme (14.4 kDa) and aprotinim (6.5 kDa). The data analysis of this research was descriptive analysis to see the photos of the electrophoresis results. Meanwhile, for the analysis, the measurement of albumin isolation by gel filtration Sephadex G-75 was carried out with a divided plot design. The results showed that SDS-PAGE electrophoresis with the most complex amount of protein was albumin isolate, the effect of the steaming temperature was 40 oC for 30 minutes, located in 5 ml of the 1st fraction, 5 ml of the 2nd fraction and 5 ml of the 3rd fraction, with values of relative mobility (Rf) 0.0833 to 0.6944.

Co-Authors Achmad Barkah Cahyadi Achmad Nadhif Rozzaky, Achmad Nadhif Afga Grahadika Pradipta, Afga Grahadika Agung Budi Satmiko Aini Nur Mahdina Akbar Wibowo, Akbar Aldhama, Shofa Aulia Aldianti Dea Putri Amie Kusumawardhani, Amie Amik Krismawati Anbiya, Henry Hafidz Andhika Ramadhan Budiprasetya, Andhika Ramadhan Andhini Dwi Pertiwi Andriyan, Muhammad Johny Ardiana Rachmi Nafidah, Ardiana Rachmi Ares Jelbiamta Binawan Iskandar, Ares Jelbiamta Binawan Areta Predikty, Areta Arief, Fitta Fridditta Arif Rahman Arsetyani, Fiki Astari Ramadawika Prasindi, Astari Ramadawika Atika Dwi Febriana Augusty Tae Ferdinand Baidlawy, Zakiyuddin Bellyn Mey Cendy Besari, Luri Anom Brian Daris Firnanda Budi Kusuma Nuswantoro Ceria Farela Mada Tantrika Ceria Farela Mada Tantrika Christina Hutahaean, Christina Debrina Puspita Andriani Denny Widhiyanuriyawan Dewi Hardiningtyas Dewi Kusuma Wardani Dina Ayu Noviyanti, Dina Ayu Dwi Hadi Sulistyarini Dwi Prareginawati, Dwi Egar Astri Dewi Elsen Ronando Eni Kurniawati ERIC GUNAWAN Erlangga Prio Utomo Evi Novita Sari Fadjar Kurnia Hartati, Fadjar Kurnia Farisa Islamidina Ferdiansyah, Doni Ferdiansyah, Doni Fitria Martanty Suripto, Fitria Martanty Fuad Dwi Hanggara Galih Setyo Utomo, Galih Setyo Galuh Ratna Dewi Hafid AS Shiddiq Handayani, Emilda Harjum Muharam Harry Soesanto Hartawan, Adi Hastawati Chrisna Suroso, Hastawati Chrisna Hendro Hariyanto, Hendro I Made Sukresna Ifnu Bastian Ihwan Hamdala Ishardita Pambudi Tama Ismail, Fajar Jamhari Jamhari Julian Frank Rouw Karina Dwi Lestari Khairan Afif Mahadika, Khairan Afif Koesdijarto, Roenadi Kuntjojo, Kuntjojo Kurnia Nindyo Priyotomo Lalu Tri Wijaya Nata Kusuma Leindra Dirianzani Lely Riawati Linawati, Safitri Lydia Damara Raj Suweda, Lydia Damara Raj Made Prima Yuwana Sari, Made Prima Yuwana Maretha Ruswiansari, Maretha Marseti, Dwi Ayu Matheus Nugroho Mayang Anggraini Mershanita Firdhayanti, Mershanita Moch. Agus Choiron Mochammad Alfi Rochman, Mochammad Alfi Muchammad Agus Salim, Muchammad Agus Muhammad Hamdani Azmi Muhammad Hendy Saifuddin Muhammad Rizky Fitrah Rochman Mulyono Mulyono Naila Alfi Nabila, Naila Alfi Nandiwardana Bawika Adhikara, Nandiwardana Bawika Naufal Riza Firdaus, Naufal Riza Naura Vizkia Neni Dyah Purwanti Nikita Safrida, Nikita Nikmatus Sholikha, Nikmatus Novia Alvin Nur Annisa Nurdiani, Siti Oyong Novareza Prasojo, Lantif Diat Prestianto, Bayu Purnomo Budi Santoso Puspitasari, Aidha Fitria Putri, Anisa Indike R, Susilo Toto Rachmat Ghozali Siddiq, Rachmat Ghozali Radhitia Rahman S, Radhitia Rahman Rahmad, Syah Putra Bagus Rahmi Yuniarti Raissa Putri Nanda Wibawa Raka Kristyanto, Raka Rakhmat Himawan Ramsa, Achmad Mulfi Ratih Ardia Sari Redemptus Victor, Redemptus Refantino Putra Remba Yanuar Efranto Retnaningtyas, Widyasari Rismanto, Muhammad Rizki Chandra Mauludi Rizki Desiarti, Rizki Rosalina Dewi Novitasari, Rosalina Dewi Roymons Jimmy Dimu Rusdi Dwi Iriansyah, Rusdi Ruth Melly Sari Sinaga, Ruth Melly Sari Ryan Fardian, Ryan Safitri, Rizky Ade Saptianipo Aprilia Safitri, Saptianipo Aprilia Saputra, Elin Panca Setiawan, Fanny Simarmata, Surya Saputra Siswanto, Romi Siti Halidjah Suryo Hadi Wira Prabowo Syamsiati, Syamsiati Tegar Rian Putra, Tegar Rian Trisno Martono Tutuk Indriyani Tyasha Warna Valinda, Tyasha Warna Ulumiyah, Lailis Viki Rahmanto Wifqi Azlia Yanestia Nalendrana Putri, Yanestia Nalendrana Yeni Sumantri Yudianto, Iwan Yuli Cahyono Yulius Christanto Aldi Wicaksono, Yulius Christanto Aldi Yundari, Yundari Yunika, Sherlia Zefry Darmawan Zihni, Zahrina Zul Hidayat Nurdin

Title Search

Found 7 Documents Search Journal : Food Science and Technology Journal (Foodscitech)

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 7 Documents
Search
Journal : Food Science and Technology Journal (Foodscitech)