Bambang Cahyono

Sensory Evaluation and Chemical Characteristics of Smoked Stingray (Dasyatis Blekeery) Processed by Using Two Different Liquid Smoke

 Abstract—The purpose of this research was to determine the quality of smoked stingray (Dasyatis blekery). The fish were divided into two groups; then processed using corncob (CCLS) and coconut shells (CSLS) liquid smoke. All of smoked stingray samples were subjected to sensory and chemical analysis. Sensory analysis on both samples was no statistically different. On the other hand, the lysine availability was different either in the in the raw materials or smoked samples due to smoking process and duration of storage. Different liquid smoke and storage time gave significant effect to lysine availabilty (p<0,05). Both liquid smoke gave significant effect (p<0,05) to PV (CSLS = 2,816 meq/kg & CCLS = 2,195meq/kg) and TBA (CSLS = 109,685 mg malonaldehide/kg & CCLS = 45,169 mg malonaldehide/kg), but during storage this value were decrease as an effect of antioxidant activities of phenolic compounds consist in each liquid smoke. In contrast, pH values were increase. Both liquid smoke were able to apllied as a method of smoking fish.

Characterizations of milkfish (Chanos chanos) meatballs as effect of nanoencapsulation liquid smoke addition

Milkfish meatballs are one of the value-added product that is potential to be developed because this product is favored by consumers. The aims of this study were mainly to evaluate the effect of nano encapsulation liquid smoke addition to the properties of milkfish meatballs. The different concentration (0%, 1%, 3% and 5%) of nano encapsulation liquid smoke was treated into milkfish meatballs with three replications. Test parameters used include texture (hardness, deformation and gel strength); proximate (moisture, protein, fat, ash and carbohydrates content); sensory (organoleptic and hedonic). Parametric data were analysis using ANOVA and non-parametric parameters using Kruskal Wallis test. Analysis of variant shows that nanoencapsulation gave significant effect on the hardness, deformation, and gel strength; protein, lipid, ash and water content(P 0.05). The best texture characteristic was obtained by milkfish meatball added with 1% of nanoencapsulation liquid smoke indicated by the moisture water; protein; fat; ash and carbohydrate content: 66,35%; 12,69%; 6,75%; 2,42% and 5,93% respectively. The best organoleptic and hedonic value of milkfish meatballs was achieved by a panelist at the sample with the addition of 1% liquid smoke, but this sample found gave no significance different to control in terms of sensory valle.

Antioxidant activity and total phenolic content in Red Ginger (Zingiber officinale) based drinks

Indonesia is a rich spices country, both as a cooking spice and medicine. One of the most abundant commodities is red ginger, where it still less in application. On the other hand, the level of pollution is higher, so antioxidants are needed to protect the body cells from the bad effects of free radicals. The body can not naturally produce antioxidants as needed, so we need to consume foods with high antioxidant content. The purpose of this study is to know the antioxidant activity and total phenolic content in red ginger (Zingiber officinale) based drinks. Research design with complete randomized design (RAL) with factorial pattern 3 x 3, as the first factor is red ginger extract and water ratio (1: 1, 1: 2 and 1: 3) and second factor is the type of sugar used (cane sugar, palm sugar and mixed sugar). The results of this study indicate that red ginger extract and water ratio of 1: 3 give higher antioxidant. The highest antioxidant obtained in red ginger extract and water ratio of 1: 3 and using mixed sugar. That antioxidants value is 88.56%, it is not significant decreased compared to the antioxidant of pure ginger extract that is 91.46%. For higher phenol total content obtained on syrup that uses palm sugar. The highest phenol total content obtained in red ginger extract and water ratio of 1: 1 and using palm sugar. That total phenol content value is 6299 ppm.

Regenerated silica gel as stationary phase on vacuum column chromatography to purify temulawak’s extracts

Commercial silica gel only used once by many researchers and affected high cost for purification process, also less support the green chemistry program. This research focused in regeneration silica gel that used purification of temulawak’s extracts (Curcuma xanthorrhiza Roxb) by vacuum column chromatography. Sample extracts (contains 10.1195±0.5971% of curcuminoids) was purified by vacuum column chromatography (pressure: 45 kPa, column: 100mm on length and 16mm on diameter). Ethanol 96% and acetone were compared as eluent. The amount of solvent and yield of curcuminoids used as indicator purification. The silica gel was regenerated with heating in 600°C for 8 hours The silica gels were analyzed by IR spectroscopy and X-ray diffraction. Furthermore, regenerated silica gel was used as the stationary phase in vacuum column chromatography under the same conditions with the previous purification. All the purification experiments were performed in three repetitions. Based on regression equation, y=0.132x+0.0011...

Demetilasi Senyawa N-metilpiridinium iodida dengan Pemanasan pada Pelarut Polar Aprotik

Reaksi Demetilasi dengan anion iodida telah dilakukan terhadap senyawa N-Metilpiridinium Iodida. Reaksi berlangsu pada Suhu titik didih asetonitril, 82 Celsius. Analisis Produk Reaksi dengan Spktrofotometer UV-Vis, mengindikasikan bahwa reaksi demetilasi garam N-metilpiridinium iodida telah berlangsung. hasil Penelitian menunjukan bahwa amonium heterosiklik aromatik lebih mudah terdemetilasi daripada amonium heterosiklik nanoaromatik.