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All Journal Jurnal Penelitian Pertanian Terapan Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi & Industri Hasil Pertanian Jurnal Nasional Komputasi dan Teknologi Informasi Indonesian Journal of Chemical Analysis (IJCA) AGROSCRIPT Journal of Applied Agricultural Sciences Jurnal Analis Farmasi Jurnal Inovasi Penelitian Jurnal Pengabdian Nasional International Journal of Social Science JAF (Jurnal Analis Farmasi) Jurnal Cakrawala Ilmiah NEAR: Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Masyarakat (JPM) Pinang Masak Jurnal Rekayasa Proses Jurnal Agroindustri Berkelanjutan
Oktaf Rina
Politeknik Negeri Lampung
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Pengaruh Jenis Asam dan Basa pada Pembentukan Senyawa Khitosan dari Limbah Kulit Rajungan Oktafrina, Oktafrina; Marlina, Eulis
Jurnal Penelitian Pertanian Terapan Vol 10, No 3 (2010)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (250.677 KB) | DOI: 10.25181/jppt.v10i3.258

Abstract

The objective of this research was to known of acid and alkali effect to produced chitosan from rajungan husk. The implemented treatments were including deproteinization, demineralization and deasetylation treatments with several of acid and alkali. The deproteinization were conducted by 3-5 % NaOH and warm to 80o C than 2% HCl or H3PO4. Finally, chitosan produced by deasetylation with 30-40% NaOH. 100 gram substrates were produced 19% rendemen with deasetylation degree (DD) is 29,02%. Test of the chitosan at bakso and fish showed good condition until 48-50 hours. That is influenced by water activity of the materials. Keywords : rajungan husk, deproteinization, demineralization, deasetylation, chitosan
Efektifitas Ekstrak Kayu Secang (Caesalpinia Sappan L.) Sebagai Bahan Pengawet Daging Rina, Oktaf; W., Chandra Utami; Ansori, Ansori
Jurnal Penelitian Pertanian Terapan Vol 12, No 3 (2012)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v12i3.215

Abstract

The aim of this research was to determine wood extract of secang and test usage of its as preservative in hash to microbiological test and organoleptic. Existence of component of brazilin give is specific in wood of secang that is ruddling chocolate if oxidized or in atmosphere of base. Wood extract of secang obtained of usage 1 kg of its which maserated during 144 hours were 17,6 ± 0,03. Usage of its about 1000 ppm was not yet given inhibition effect to growth of microbe in hash during inkubation about 6 hour. Colour in wood extract of secang were give change to hash colour become chocolate and influence hash organoleptic. Keywords : Wood of secang, extract, brazelein, hash
Efektifitas Ekstrak Kayu Secang (Caesalpinia Sappan L.) Sebagai Bahan Pengawet Daging Oktaf Rina; Chandra Utami W.; Ansori Ansori
Jurnal Penelitian Pertanian Terapan Vol 12 No 3 (2012)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v12i3.215

Abstract

The aim of this research was to determine wood extract of secang and test usage of its as preservative in hash to microbiological test and organoleptic. Existence of component of brazilin give is specific in wood of secang that is ruddling chocolate if oxidized or in atmosphere of base. Wood extract of secang obtained of usage 1 kg of its which maserated during 144 hours were 17,6 ± 0,03. Usage of its about 1000 ppm was not yet given inhibition effect to growth of microbe in hash during inkubation about 6 hour. Colour in wood extract of secang were give change to hash colour become chocolate and influence hash organoleptic. Keywords : Wood of secang, extract, brazelein, hash
Pengaruh Jenis Asam dan Basa pada Pembentukan Senyawa Khitosan dari Limbah Kulit Rajungan Oktafrina Oktafrina; Eulis Marlina
Jurnal Penelitian Pertanian Terapan Vol 10 No 3 (2010)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (250.677 KB) | DOI: 10.25181/jppt.v10i3.258

Abstract

The objective of this research was to known of acid and alkali effect to produced chitosan from rajungan husk. The implemented treatments were including deproteinization, demineralization and deasetylation treatments with several of acid and alkali. The deproteinization were conducted by 3-5 % NaOH and warm to 80o C than 2% HCl or H3PO4. Finally, chitosan produced by deasetylation with 30-40% NaOH. 100 gram substrates were produced 19% rendemen with deasetylation degree (DD) is 29,02%. Test of the chitosan at bakso and fish showed good condition until 48-50 hours. That is influenced by water activity of the materials. Keywords : rajungan husk, deproteinization, demineralization, deasetylation, chitosan
SIFAT ORGANOLEPTIK DAN KANDUNGAN TOTAL FENOL MINUMAN REMPAH TRADISONAL (MINUMAN SECANG) Dwi Eva Nirmagustina; Zulfahmi Zulfahmi; Oktafrina Oktafrina
Jurnal Teknologi & Industri Hasil Pertanian Vol 16, No 1 (2011): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.944 KB) | DOI: 10.23960/jtihp.v16i1.22 - 33

Abstract

Secang drink is an Indonesian traditional drink, especially from Yogyakarta and Central Jawa, that is made from secang wood (Caesalpinia sappan L) which gives red color like wine.  Except secang wood in secang drink, there are also other spices, such as ginger, clove, lemongras, cinnamon bark, cardamon, and nutmeg.  The active component of spices mostly from phenolic compound, including brazilin dan brazilein (secang wood), zingiberen, gingerol, dan shogaol (ginger), eugenol (clove), geraniol, citronellal, citronellol, lemonene (lemongrass), sineol dan sinamaldehida (cinnamon bark), cineol dan pinen (kapulaga), myristicin dan safrol (nutmeg).  This research objectives were to investigate the effect of various types of phenols in the spices of the organoleptic properties and phenol total content of secang drink. The treatments were the formulation of secang drink, secang wood (F1), secang wood and red ginger (F2), secang wood, red ginger, lemongrass (F3), secang wood, red ginger, lemongrass, clove (F4), secang wood, red ginger, lemongress, clove, cinnamon bark (F5), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon (F6), secang wood, red ginger, lemongrass, clove, cinnamon bark, cardamon, nutmeg (F7).  The formulation of secang drink were 1 liter water, 5 stalk secang wood (1 cm), 100 gram red ginger, 2 clove, 2 lemongrass, 2 stalk cinnamon bark (1 cm), 2 cardamon, 1/3 nutmeg, 100 gram sugar, 1 tablespoon.  Based on the average value of the panelist's favorite degree on color, aroma, flavor, and overall appearance of the most high secang drinks in a row is the formulation 1 (3,4), formulation 2 (3.0), formulation 2 (2.8 ), and the formulation of 2, 4, 5, and 6 (2.8). There were differences between the treatment of color and aroma, but nots between the treatment of taste and overall appearance.  The formulation 1 of secang drinks contained the lowest total phenol (117.989 mg/L) and the  formulation 7 of secang drinks contained the highest total phenol (186.055 mg/L). There was not any difference between the treatment of total phenol content of secang drinks.
IDENTIFIKASI KOMPONEN SENYAWA VOLATIL DALAM CUKA BAMBU (BAMBOO VINEGAR) YANG DIPRODUKSI MELALUI PROSES PIROLISIS DI PT. HANAN ALAM LESTARI (MITRA BINAAN CSR PT. BUKIT ASAM Tbk) Oktaf Rina; Rizka Novi Sesanti; Dedi Teguh; Yeni Ria Wulandari; Hamdani Hamdani; Aang Haryadi
Jurnal Inovasi Penelitian Vol 2 No 6: Nopember 2021
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v2i6.1011

Abstract

This study aims to identify volatile chemical components in bamboo vinegar (vinegar bamboo) produced by pyrolysis by PT. Hanan Alam Lestari (Guided Partner of PT. Bukit Asam Tbk). The raw material used is bamboo processing waste in the form of bamboo powder and pieces by pyrolysis process at a temperature of 300-450oC. The chemical compounds were analyzed using the Gas chromatography-mass spectroscopy (GC-MS) method at the Laboratory of Research and Development of Forest Products, Bogor. Specifications of tools used to investigate gas or liquid component products using a capillary column (Aglient HP-5MS length 30 m, diameter 250 m, film thickness 0.25 m). By holding the oven temperature at 50°C for 5 minutes, increasing at 5°C/min to 300°C, holding there for 60 minutes and helium as carrier gas. The results of the analysis showed that there were 15 components of volatile compounds and several dominant compounds in bamboo vinegar, namely acetic acid 31.28%; phenol 2-methoxy-guaiocol (12.95%); carbamic acid (11.23%); 2-heptanamine (6.75%) and phenol 4-methoxy-p-cresol (5.56%). The compound components in bamboo vinegar are thought to have antioxidant, antimicrobial and specific color and flavor-forming properties. Several chemical components detected in bamboo vinegar are recommended for use in agriculture as biofungicides and inhibitor compounds.
EFFECTIVENESS OF ACTIVATED BAMBOO CHARCOAL TO REDUCE TSS AND NEUTRALIZE PH OF WASTE WATER IN KOLAM PENGENDAPAN LUMPUR (KPL) OF PT. BUKIT ASAM PELABUHAN TARAHAN LAMPUNG Oktaf Rina; Yatim Rahayu Widodo; Murni Fitria; Anggi Saputra; Rahmat Hidayat; Ajis Purnomo; Taty Silvia; Aang Haryadi; Syahdilla Anggiva Akhni
Jurnal Inovasi Penelitian Vol 3 No 8: Januari 2023
Publisher : Sekolah Tinggi Pariwisata Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47492/jip.v3i8.2420

Abstract

Water Treatment at PT Bukit Asam Pelabuhan Tarahan Lampung has carried out a waste treatment process in the Kolam Pengendapan Lumpur (KPL) which aims to purify or neutralize contaminated raw water into water that is categorized as clean according to quality standards. Bamboo charcoal was composed of carbon atoms which are known to have a high active surface area where it will increase along with the activation process. Activation of carbon can also be done by a combination of chemical and physical methods. In this study, the sorption capacity of activated bamboo charcoal was tested. ABT activity test on waste was carried out by batch method. In this method, ABT was put into an erlenmeyer flask containing liquid waste with a ratio of 1:50 (w/v). The mixture was then homogenized with a shaker at 150 rpm with a variation of soaking time of 10, 20, 30, 40, 50, and 60 minutes. The results concluded that the use of activated bamboo charcoal can reduce TSS to 15 mg/L and pH to 7.5. The use of activated bamboo charcoal can be recommended as a replacement component for alum in sewage treatment
POTENSI KEBERADAAN SENYAWA AKRILAMIDA DALAM MAKANAN Oktaf Rina; Abdi Dharma; Afrizal Afrizal
Jurnal Analis Farmasi Vol 6, No 2 (2021)
Publisher : Program Studi Analisis Farmasi dan Makanan Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33024/jaf.v6i2.5949

Abstract

This of the study was to examine the potential presence of acrylamide compounds in foods containing the amino acid asparagine and reducing sugars that are processed at high temperatures. The initial research was carried out to determine the levels of precursors in the raw material and then analyzed the amount of acrylamide using HPLC-RP LC-6A Shimadzu with a C18 column and sterile aqueous mobile phase. The optimization condition of the instrument was achieved with a column temperature of 35oC, a wavelength of 254 nm and a flow rate of 0.8 mL/min. The retention time of acrylamide was observed at 3.8 min. The food sample tested was banana chips. The results showed that banana chips with a moisture content of 7.74% (w/w) ± 0.01 contained acrylamide 115.5 to 565 g/kg. Acrylamide content is influenced by the amount of precursor, temperature and duration of food processing.
POTENSI KEBERADAAN SENYAWA AKRILAMIDA DALAM MAKANAN Oktaf Rina; Abdi Dharma; Afrizal Afrizal
Jurnal Analis Farmasi Vol 6, No 2 (2021)
Publisher : Program Studi Analisis Farmasi dan Makanan Universitas Malahayati

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.893 KB) | DOI: 10.33024/jaf.v6i2.5949

Abstract

This of the study was to examine the potential presence of acrylamide compounds in foods containing the amino acid asparagine and reducing sugars that are processed at high temperatures. The initial research was carried out to determine the levels of precursors in the raw material and then analyzed the amount of acrylamide using HPLC-RP LC-6A Shimadzu with a C18 column and sterile aqueous mobile phase. The optimization condition of the instrument was achieved with a column temperature of 35oC, a wavelength of 254 nm and a flow rate of 0.8 mL/min. The retention time of acrylamide was observed at 3.8 min. The food sample tested was banana chips. The results showed that banana chips with a moisture content of 7.74% (w/w) ± 0.01 contained acrylamide 115.5 to 565 g/kg. Acrylamide content is influenced by the amount of precursor, temperature and duration of food processing.
PELATIHAN PENGANEKARAGAMAN PRODUK GULA SEMUT HERBAL PRODUKSI KWT BUMI LESTARI AIR NANINGAN KABUPATEN TANGGAMUS PROVINSI LAMPUNG Oktaf Rina Rina; Fadila Marga Saty
Jurnal Pengabdian Masyarakat Pinang Masak Vol. 3 No. 1 (2022): Juni 2022
Publisher : Fakultas Sains dan Teknologi, Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Produk gula semut merupakan salah satu produk yang dapat diklaim sebagai produk herbal dan direkomendasikan sebagai pemanis dalam minuman. Gula semut diproduksi dari nira pohon aren maupun kelapa. Untuk itulah maka tujuan dari kegiatan desiminasi teknologi bagi masyarakat ini adalah: 1). Meningkatkan kualitas produk gula semut, 2). Menciptakan produk herbal berbahan gula semut dengan substitusi bahan rempah, 3) Meningkatkan tampilan kemasan produk. Kegiatan ini merupakan wujud dari transfer ilmu tentang produksi gula semut dengan berbagai varian rempah yang dapat menjadi produk herbal yang menyehatkan. Kegiatan dilaksanakan dalam bentuk pelatihan pengolahan pangan, pendampingan dalam izin produksi dan pemasaran yang lebih luas pada pasar yang lebih potensial. Hasil kegiatan pengabdian dan pendampingan terhadap kegiatan mitra menunjukkan hasil yang sangat baik karena adanya keinginan dari anggota mitra untuk menambah varian produk gula semut. Adapun bahan flavor dan herbal yang ditambahkan adalah jahe merah (jahe emprit), kunyit, kencur, kayu manis dan campuran rempah. Perlakuan pengeringan produk pada variasi suhu yaitu 50, 60 dan 70oC dalam oven akan berbeda untuk bahan baku yang digunakan karena akan mempengaruhi komponen flavornya. Minyak atsiri dalam bahan juga akan mudah hilang karena pengaruh suhu tinggi. Ukuran granula produk juga dikendalikan dengan adanya alat penyaring sehingga digunakan saringan 30 mesh. Uji sensori terhadap produk varian baru menunjukkan adanya kesukaan konsumen yang lebih dominan untuk produk jahe merah dan campuran rempah.
Co-Authors - Afrizal A.A. Ketut Agung Cahyawan W Aang Haryadi Aang Haryadi Aang Haryadi Abdi Dharma Ajis Purnomo Ajis Purnomo Ajis Purnomo Ajis Purnomo Andi Sofiyan anggi saputra Anggi Saputra Ansori Ansori Chandra Utami W. Chandra Utami W. Chandra Utami Wirawati Dara Aditya Dewi Ermaya Dwi Desmiyeni Putri Dwi Eva Nirmagustina Dwi Eva Nirmagustina Elsyana, Vida Erdi Suroso Erdi Suroso Eulis Marlina Fadila Marga Saty Hamdani Hamdani Hamdani Hamdani Indah Maulidia, Indah Iskandar Zulkarnain Isnina Isnina Kurnia Khoerunnisa, Tiara Liana Verdini Murni Fitria Ni Siluh Putu Nuryanti Nurul Qomariyah Nurul Qomariyah Rahmat Hidayat Ramandani, Adityas Agung Rida, Eka Rizka Novi Sesanti Rony, Zahara Tussoleha Sembiring, Rinawati Shintawati shintawati, shintawati Simamora, Agnes Relita Maryati Br Siti Purnani, Mawar Sri Hidayati Sriyanto Sriyanto Susilawati Susilawati Syahdilla Anggiva Akhni Syahdilla Anggiva Akhni Syahdilla Anggiva Akhni Rarasati Syahdilla Anggiva Akhni Rarasati Taty Silvia Teguh, Dedi Wati, Shinta Widaputri, Silaturahmi Widodo, Yatim R Wulandari, Yeni Ria Yatim R. Widodo Yatim R. Widodo, Yatim R. Yatim Rahayu Widodo Yulia, Meinilwita Zainal Arifin Zulfahmi Zulfahmi