Reiza Mutia AR - Academia.edu (original) (raw)

Papers by Reiza Mutia AR

Food Research, Dec 24, 2023

Indonesia is rich in natural resources, one of which is honey, which needs to be developed to imp... more Indonesia is rich in natural resources, one of which is honey, which needs to be developed to improve quality and have competitiveness. This study aimed to determine the volatile compounds in Trigona honey and their potential as antimicrobials. This research was carried out in four stages, namely the sample preparation stage, the extraction stage, the volatile compound identification stage, and the determination of volatile antimicrobial compounds stage. Trigona honey samples were obtained from Masamba, South Sulawesi. The extraction was carried out in the chemical laboratory of the Faculty of Chemistry, Hasanuddin University. Honey was extracted with two non-polar (n-hexane) and semipolar (ethyl acetate) organic solvents. Adjustment of volatile compounds extracted using Gas chromatography-mass spectrometry (GC-MS) was carried out at the The State Police of the Republic of Indonesia (POLRI) Forensic Laboratory. A total of twenty-seven volatile organic compounds including carbonates, acids, aldehydes, ketones, alcohols, phenolics, amines, imines and oximes were detected in the Trigona honey. Of the twentyseven volatile compounds found in Trigona honey, there were six compounds that have potential as antimicrobials namely heptadecane, benzoic acids 1,3 dioxolane, eicosane, 3hydroxy-4-methoxybenzaldehyde and phenolic compounds.

Jurnal Teknologi dan Industri Pertanian Indonesia, Apr 20, 2024

Jurnal Ilmiah Respati, Dec 29, 2023

Pati batang kelapa sawit termodifikasi dapat dijadikan sebagai bahan baku edible film. Edible fil... more Pati batang kelapa sawit termodifikasi dapat dijadikan sebagai bahan baku edible film. Edible film dimodifikasi dengan menambahkan ekstrak buah senduduk sehingga dapat digunakan sebagai bioindikator perubahan pH dalam pengemasan produk pangan. Tujuan penelitian untuk mempelajari karakteristik edible film yang dihasilkan, mendapatkan konsentrasi ekstrak buah senduduk yang optimum dan mempelajari pengaruh variasi pH pada perubahan warna edible film. Perlakuan konsentrasi ekstrak buah senduduk yang digunakan yaitu 5%, 10%, dan 15% (v/v dari larutan edible film). Karakteristik edible film yang diuji, meliputi: ketebalan (thickness), kekuatan tarik (tensile strength), pemanjangan saat putus (elongation at break) dan perubahan warna pada larutan pH 1-12. Hasil uji ANOVA pada taraf 5% menunjukkan konsentrasi ekstrak buah senduduk mempengaruhi kekuatan tarik, namun tidak berpengaruh oleh parameter ketebalan dan pemanjangan saat putus. Perlakuan terbaik ditunjukkan pada konsentrasi 5% (v/v) dengan ketebalan 0,195 mm; kekuatan tarik 6,22 Mpa; dan pemanjangan saat putus 25,00%. Perlakuan konsentrasi 5% (v/v) juga menunjukkan perubahan warna yang baik sesuai pH larutan yang diujikan.

Jurnal Pengabdian Masyarakat Bangsa, Nov 16, 2023

Budidaya madu merupakan salah satu cara memperkuat mata pencaharian masyarakat pedesaan menengah ... more Budidaya madu merupakan salah satu cara memperkuat mata pencaharian masyarakat pedesaan menengah ke bawah dan membekali kemampuan mereka mendapatkan pendapatan tambahan dan memenuhi kebutuhan hidup. Salah satu usaha budidaya yang kini mulai diminati oleh masyarakat terutama di Desa Tambak adalah Budidaya madu Kelulut oleh Kelompok Tani Hutan Tambak Mandiri (KTHTM). Harga jual madu Kelulut yang lebih tinggi dibanding madu lebah hutan lainnya. Pengabdian ini bertujuan untuk membantu peternak madu kelulut Kelompok Tani Hutan Tambak Mandiri meningkatkan produktivitasnya. Metode dalam pengabdian ini yaitu menganalisa peningkatan produksi madu kelulut, keberlanjutan program, dan problem solving. Program pengabdian kepada masyarakat ini secara umum dilakukan dalam bentuk sosialisasi informasi dan pelatihan. Pada tahap awal disampaikan informasi terkait dengan keragaman dan ketersediaan pakan lebah, pengendalian predator yang dapat mengancam keberadaan lebah kelult, proses panen yang memenuhi aspek mutu dan kebersihan, dan pengendalian mutu dan pemasaran produk. Sebagai sumber pakan lebah madu kelulut. Bunga kaliandra, lebih tahan lama dan banyak mengandung nektar. Bahkan, melimpah hampir menetes dari kelopak bunga yang mekar sepanjang tahun. Potensi pengembangan produtivitas madu kelulut di Desa Tambak sangatlah besar tetapi faktro informasi tentang penjaminan mutu dan pengendali predator yang membuat penurunan produktivitas madu KTHTM serta perlunya desain kemasan yang inovatif dan kreatif.

Bio web of conferences/BIO web of conferences, 2024

$Research paper thumbnail of Production and characterisation of cocoa butter equivalent from formulated hard palm oil midfraction and canola oil blends$

There has been increased interest in cocoa butter equivalent (CBE) due to high price, uncertainty... more There has been increased interest in cocoa butter equivalent (CBE) due to high price, uncertainty in supply and variability in quality of authentic cocoa butter (CB). This study investigated the blending of hard palm oil midfraction (PMF) with canola oil to produce CBEs which contain omega-3 and omega-6 fatty acids using immobilized lipase from Rhizomucor miehei. The experiments were designed using Response Surface Methodology (RSM) to optimize the percentage of triacylgycerols (TAGs) including palmitic-oleic-palmitic (POP), palmitic-oleic-stearic (POS), stearic-oleic-stearic (SOS) and diacylglycerol (DAG). The experiment was performed at hard PMF concentration of 50 to 90%, lipozyme load between 5% and 10% with reaction time of 2 to 14 hours. The best reaction conditions to attain these targets were 58.85% of hard PMF concentration, 2 hours of reaction time and 7.29% of lipozyme load (based on the weight of substrate). Under these conditions, the produced CBE contained 28.65±2.00% ...

Jurnal Pangan dan Agroindustri

Pati batang kelapa sawit yang telah dimodifikasi berpotensi dijadikan edible film. Tapioka ditamb... more Pati batang kelapa sawit yang telah dimodifikasi berpotensi dijadikan edible film. Tapioka ditambahkan sebagai campuran untuk meningkatkan sifat fisik edible film. Tujuan penelitian yaitu mengetahui karakteristik fisik edible film berbahan baku pati batang kelapa sawit termodifikasi dan tapioka serta menentukan rasio terbaik untuk menghasilkan edible film. Rancangan Acak Lengkap (RAL) Non Faktorial digunakan sebagai desain penelitian dengan perlakuan rasio bobot pati batang kelapa sawit termodifikasi dan tapioka. Rasio bobot yang digunakan adalah 1:3, 1:1, 3:1 (b/b). Parameter yang diamati adalah ketebalan, pemanjangan saat putus dan kekuatan tarik edible film. Hasil uji ANOVA pada taraf 5% didapatkan bahwa rasio bobot pati batang kelapa sawit termodifikasi dan tapioka berpengaruh nyata terhadap parameter kekuatan tarik, tetapi tidak berpengaruh terhadap parameter ketebalan dan pemanjangan saat putus edible film. Perlakuan 1:3 (b/b) merupakan perlakuan terbaik untuk menghasilkan edi...

Jurnal Teknologi Pangan dan Gizi

Penelitian ini dilakukan untuk memanfaatkan limbah batang kelapa sawit hasil replanting. Umbut ba... more Penelitian ini dilakukan untuk memanfaatkan limbah batang kelapa sawit hasil replanting. Umbut batang kelapa sawit sangat potensial untuk dikembangkan karena mengandung karbohidrat dan pati yang dapat dimanfaatkan sebagai bahan pengisi untuk keperluan industri pangan dan non pangan. Penelitian ini bertujuan mengekstrak dan memodifikasi pati dari umbut batang kelapa sawit dengan hidrolisis asam. Penelitian ini dilakukan dengan variasi asam optimum untuk menghidrolisis umbut batang kelapa sawit dengan formulasi yaitu tanpa perlakuan asam sebagai kontrol, CH3COOH 1%, HCl 2% dan H2SO4 4%. Hasil penelitian menunjukkan hidrolisis menggunakan CH3COOH 1% menghasilkan nilai kadar air lebih rendah yaitu 8,58%. Sebaliknya hidrolisis menggunakan CH3COOH 1% untuk nilai kadar abu lebih tinggi yaitu 4,44% dibandingkan hidrolisis dengan H2SO4 4% yaitu 3,82%. Analisis kadar amilosa pati yang dihidrolisis menggunakan H2SO4 4% lebih tinggi yaitu 11,97% jika dibandingkan dengan pati termodifikasi yang ...

$Research paper thumbnail of Characterization of Cocoa Butter Equivalent from Formulated Hard Palm Oil Mid-fraction and Canola Oil Blend$

IOP Conference Series: Earth and Environmental Science, 2021

A search for an alternative to cocoa butter (CB) has increased due to premium price, uncertainty ... more A search for an alternative to cocoa butter (CB) has increased due to premium price, uncertainty in supply and variability in quality problems. The study to find cocoa butter equivalent (CBE) as an alternative to CB from available and high nutritional oils or fats was carried out using enzymatic interesterification method. The objective of this study was to characterize the CBE obtained from hard palm oil mid-fraction (PMF) and canola oil blend using immobilized lipase from Rhizomucor miehei. The experiment was performed at hard PMF concentration of 50%, lipase load of 7.2% (based on weight of substrate) and reaction time of 2 hours. The characteristics observed were fatty acid profiles, triacylglycerol (TAG) composition, slip melting point (SMP) and solid fat content (SFC). CBE obtained exhibit higher percentage of linoleic acid (omega 6, 7.98%) and linolenic acid (omega 3, 2.47%) than CB (3.40% of linoleic acid) due to the addition of canola oil. TAG composition was 28.65% of palm...

Glucomannan is typical polysaccharide derived from konjac tuber. Conventional fractionation of gl... more Glucomannan is typical polysaccharide derived from konjac tuber. Conventional fractionation of glucomannan in konjac flour is by mechanical separation method, but it produces low purity glucomannan flour and needs further purification methods. This research is explored the glucomannan purification by enzymatic hydrolysis directly from konjac flour. Since konjac flour mainly consisted of starch, glucomannan and fiber, in this research sole thermophilic α-amylase enzyme and consortium of enzymes (amylase, xylanase and cellulose) were applied on 50 and 65 C of incubation temperature for 2 hours. The results showed that consortium of enzymes can not be used for glucomannan purification; because glucomannan component is hydrolyzed by xylanase and cellulose. Glucomannan flour produced from sole α-amylase with incubation temperature of 50oC has the highest yield (42.7%) compared to incubation temperature of 65oC (31.6%). Duration of incubation also influenced to the glucomannan yield, and two hours of incubation time gave the best glucomannan flour with highest yield (37.0%), purity (46.1%), viscosity (42.3 cPs) and good whiteness (12.7%). Enzymatic hydrolysis of konjac flour also produced starch syrup (DE 55.6 – 77.9) as byproducts.

Advanced Materials Research, 2015

Cocoa butter (CB) is an important major constituent of chocolate and other confectionary products... more Cocoa butter (CB) is an important major constituent of chocolate and other confectionary products. Several factors such as premium price, uncertainty in supply and variability in quality, have led the search for an alternative such as cocoa butter equivalent (CBE) from available and cheap commercial oils or fats. The aim of this research was to produce CBEs which contain omega-3 and omega-6 by blending hard palm oil mid-fraction (PMF) with canola oil. The reaction was performed by using Lipozyme RM IM as the biocatalyst. It aims to retain omega-3 and omega-6 content in CBE after interesterification. The effect of lipase load (LL), time reaction (TR) and stearic acid (ST) on CBE properties were studied to produce nearly similar CBE properties to CB. The best reaction conditions for maximizing POS (palmitic-oleic-stearic), SOS (stearic-oleic-stearic), and SMP (slip melting point) value while minimizing POP (palmitic-oleic-palmitic) and the levels of diacylglycerol (DAG) formation were...

Jurnal Teknologi, 2016

The study to find cocoa butter equivalent (CBE) as an alternative to cocoa butter (CB) from avail... more The study to find cocoa butter equivalent (CBE) as an alternative to cocoa butter (CB) from available and low cost commercial oils or fats has been increased recently. Current study investigates the blending of hard palm oil mid-fraction (PMF) with canola oil to produce high nutritional CBE using immobilized lipase from Rhizomucor miehei. The experiments were designed using Response Surface Methodology (RSM) to optimize the percentage of saturated-unsaturated-saturated (StUSt) triacylglycerols (TAGs). The experiment was performed at hard PMF concentration of 50 to 90% (w/w), lipozyme load between 5% and 10% (based on the weight of substrate) with a reaction time between 2 to 14 hours. The best reaction conditions to attain this target was 89.35% (w/w) of hard PMF concentration, 2 hours of reaction time, and 5% (based on the weight of substrate) of lipozyme load, resulting CBE which contains 64.44±1.18% of StUSt. The addition of canola oil improved the nutritional value of CBE which ...