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PHYSICOCHEMICAL PROPERTIES OF FISH PROTEIN HYDROLYSATES PREPARED FROM FISH BY-PRODUCT USING ALCALASE AND FLAVOURZYME ENZYME Muzaifa, Murna; Fahrizal, Fahrizal; Safriani, Novi
Jurnal Biologi Edukasi Vol 3, No 2 (2011): Jurnal Biologi Edukasi
Publisher : Jurnal Biologi Edukasi

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Abstract

Limbah ikan banyak yang terbuang dengan percuma, padahal limbah ikan masih mengandung sejumlah protein. Protein tersebut dapat dimanfaatkan kembali dengan cara menghidrolisis limbah ikan menjadi hidrolisat protein ikan. Penelitian ini bertujuan untuk mempelajari sifat fisikokimia hidrolisat protein ikan yang diperoleh dengan hidrolisis menggunakan enzim. protease alcalase dan flavourzyme. Hasil penelitian menunjukkan bahwa hidrolisat protein ikan yang menggunakan enzim alcalase mempunyai kandungan protein yang lebih tinggi, kadar abu lebih rendah serta warna yang lebih gelap dibandingkan hidrolisat protein ikan yang menggunakan enzim flavourzyme.
The Effects of Temperature and Length of Fermentation on Bioethanol Production from Arenga Plant (Arenga pinnata MERR) Fahrizal, Fahrizal; Abubakar, Yusya’; Muzaifa, Murna; Muslim, Muslim
International Journal on Advanced Science, Engineering and Information Technology Vol 3, No 3 (2013)
Publisher : International Journal on Advanced Science, Engineering and Information Technology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (347.834 KB) | DOI: 10.18517/ijaseit.3.3.328

Abstract

Bioethanol is a fuel extracted from plant. Bioethanol can be extracted from cassava, sweet potato, sugarcane, corn, grain sorghum, sweet sorghum, sagoo, palms, coconut and rice. The aren palm is the most potential source of bioethanol, and as one of the most productive raw material of bioethanol. A research is needed to be able to produce bioethanol in a simple way so that it can be applayed by society. In this study, the effects of temperature (T) and length of fermentation (t) on ethanol production was examined. Temperature used is 27 oC and 32 oC. Samples from each treatment will be taken every 24 hours, starting from third days, which is 72 hours (H3), 96 hours (H4), 120 hours (H5), 144 hours (H6) and 168 hours (H7). Analysis performed includes changes in the sugar content, pH, total acid and ethanol content. The results showed that sugar content and pH decreased with increasing fermentation time, in both temperature, 27 oC and 32 oC. In contrast total acid was increased with increasing fermentation time. Increase in total acid is related to the formation of acids during fermentation. Ethanol content increased with increasing fermentation time in both 27 oC and 32 oC, though, the increase was higher at 32 oC. Highest ethanol content was obtained on day 5 in temperatures 32 oC.
Pembuatan CMC (Carboximethyl Cellulose) dari Sellulosa Bakterial (Nata de Coco) Muzaifa, Murna
Jurnal Agrista Vol 10, No 2 (2006): Volume 10 Nomor 2 Agustus 2006
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abstract

Production of CMC (Carboximethyl Cellulose) from Bacterial Cellulose (Nata de Coco)ABSTRACT. Bacterial cellulose (nata de coco) has been used as source of cellulose in CMC (Carboximethyl Cellulose) production. This research has been conducted to study the optimum formulation of CMC production from nata de coco. Factorial Randomized Completely Design was employed with two factors that were concentration of NaOH (10%, 15%, and 20%) and amount of NaMCA (10g, 3g and 16g). The result showed that concentration of NaOH and amount NaMCA significantly affected moisture content, degree of eterification (DE), yield, and viscosity. The combination of NaMCA at 16 g and NaOH at 15% produced the best treatment with characteristics: 10,12% of moisture content, 0,9 of degree of eterifiication, 40,40% of yield and 25,41 of viscosity.
IDENTIFIKASI BAKTERI ASAM LAKTAT INDIGENOUS DARI BELIMBING WULUH (Averrhoa bilimbi L.) Muzaifa, Murna
Jurnal Sagu Vol 13, No 1 (2014)
Publisher : Jurnal Sagu

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Abstract

The objective of this study was to identify indigenous lactic acid bacteria from bilimbi. Seven isolates wereselected from bilimbi. Isolates were identified by morphological and biochemical characterictics and theirability to ferment carbohydrates. Three species of lactic acid bacteria from bilimbi were identified, asEnterococcus faecalis, Lactococcus lactis subsp. lactis and Lactobacillus plantarum.Key words: bilimbi, isolate, identification, indigenous, lactic acid bacteria
Karakteristik Kimia dan Mikrobiologis Asam Drien (Durian Fermentasi dari Aceh) pada Berbagai Metode Pembuatan Muzaifa, Murna; Moulana, Ryan; Aisyah, Yuliani; Sulaiman, Ismail; Rezeki, Trisma
Agritech Vol 35, No 3 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (605.777 KB) | DOI: 10.22146/agritech.9339

Abstract

Research has been conducted to examine the chemical and microbiological characteristics of asam drien (tempoyak from Aceh) made by following various methods in Aceh. This study used completely randomized design consisting of 4 treatments: fermented durian without the addition of other ingredients/normal (A), fermented durian using turmeric (B), fermented durian using salt (C), fermented durian using salt and turmeric (D). The parameters analyzed included chemical properties (water content, pH, total lactic acid, and total sugars) and microbiological analysis (total lactic acid bacteria and yeasts). The results showed that the method of asam drien production had very significant effect on the water content, the total pH, total lactic acid, total sugar sand total lactic acid bacteria, but did not significantly affect the total yeast. There is a tendency that the number of treatment without the addition of salt produced water content, total lactic acid and total lactic acid bacteria higher. Average chemical and microbiological characteristics asam drien are as follows: 66.49% moisture content, pH4.1, totalacid2.30%, 30.50% total dissolved solids, total lactic acid bacteria 99×10 10  CFU/g and a total of 18×10 6 yeast CFU/g.ABSTRAKTelah dilakukan penelitian untuk mengkaji karakteristik kimia dan mikrobiologis asam drien(tempoyak asal Aceh) dengan mengikuti beberapa metode pembuatan asam drien yang ada di Aceh. Penelitian ini menggunakan RAL nonfaktorial yang terdiri atas 4 perlakuan, yaitu: fermentasi durian biasa tanpa penambahan bahan lain (A), fermentasi durian menggunakan kunyit (B), fermentasi durian menggunakan garam (C), fermentasi durian menggunakan garam dan kunyit (D). Parameter yang dianalisis meliputi sifat kimia (kadar air, pH, total asam laktat, total gula) dan analisis mikrobiologis (total bakteri asam laktat dan khamir). Hasil penelitian menunjukkan bahwa metode pembuatan asam drien berpengaruh sangat nyata terhadap kadar air, total pH, total asam laktat, total gula dan total bakteri asam laktat, namun berpengaruh tidak nyata terhadap total khamir. Terdapat kecenderungan bahwa pada perlakuan tanpa penambahan garam dihasilkan kadar air, total asam laktat dan total bakteri asam laktat lebih tinggi. Rata-rata karakteristik kimia dan mikrobiologis asam drien adalah sebagai berikut: kadar air 66.49%, pH 4.1, total asam 2.30%, total padatan terlarut 30.50%, total bakteri asam laktat 99×1010 CFU/g dan total khamir 18×10 6CFU/g.
Pengaruh Penambahan Gula dan Amonium Sulfat terhadap Kualitas Nata de Soya Patria, Anshar; Muzaifa, Murna; Zurrahmah, Zurrahmah
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 3 (2013): Vol.(5) No.3, October 2013
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (45.131 KB) | DOI: 10.17969/jtipi.v5i3.1976

Abstract

This research aims to utilize of tofu liquid waste (Whey) into a more economical product in the form of nata de soya . This research uses a complete randomized design, which is consists of two factors, namely sugar (6% , 8% and 10%) and ammonium sulfate (0.3% , 0.5% and 0.7%). The observed parameters included yield, thickness, compressive strength analysis, crude fiber and organoleptic. The analysis results showed that sugar concentration and ammonium sulfate concentration significantly different to the yield, thickness, crude fiber, compressive strength and organoleptic. This research results showed that sugar and ammonium sulfate concentration influence significantly different to the thickness, crude fiber, compressive strength and organoleptic and not significantly different to the yield of nata de soya. The higher the sugar concentration and ammonium sulfate are used, the higher the yield, thickness, compressive strength, crude fiber produced. The best results obtained in the treatment of 10% sugar concentration and 0.7% ammonium sulfate. 
Exploration of Pulp and Husk of Gayo Arabica Coffee as Raw Material of Pectin – SWOT, Risk and Chemical Component Analysis Sulaiman, Ismail; Muzaifa, Murna; Hasni, Dian; Munandar, Julius
Proceedings of The Annual International Conference, Syiah Kuala University - Life Sciences & Engineering Chapter Vol 5, No 2 (2015): Life Sciences
Publisher : Syiah Kuala University

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Abstract

Advances  in  waste  management  offer  huge  possibilities  for  economic  and  social  utilization  of residues from coffee production such as the pulp and husk. Coffee pulp are obtained during coffee production around 20-45% of raw material either it processed wet or dry. In Gayo Highland areas, as  a  centre  of  Arabica  production  in  Indonesia,  coffee  production  known  as  semi-drying  process where  numbers  of  coffee  residues  arise  up  to  40%  of  total  coffee  berries.  For  local  farmers  pulp and  husks  often  be  decompose  by  burning,  whether  several  alternatives  have  been  attempted individually,  either  used  as  fertilizer,  livestock  feed  and  compost.  However  the  applications  above cover  only  small  number  of  robust  coffee  residues.  Therefore  studies  have  been  conducted  to explore  possibility  to  extract  pectin  from  coffee  pulp.  Implementation  of  SWOT  analysis  and  Risk Analysis by FMEA gain to enhance the information of strength, weakness, opportunity and threats of extraction pectin from coffee pulp/husks demonstrated that this attempt have higher possibility to be more efficient than others trial for both economically and ecologically. Furthermore, moisture contents,  ash  and  crude  fiber  are  examined  from  fresh  pulp/husk  which  are  stored  in  room temperatures for 16 days, 24 days and 30 days. The data demonstrated that length of storage up to 30 days has impact on increasing ash (up to 12.66% from 1.38%)  and solid fiber contents (up to  28.24%  from  2.70%)  whilst  moisture  are  decreased  (down  to  15.51%  from  86.08%)  which emphasizes  that  delaying  production  or  prolonging  the  storage  of  coffee  residues  might  not  have any impact on product quality
MUTU GULA AREN (Arenga pinnata Merr) DI PASAR KOTA BANDA ACEH (The Palm (Arenga pinnata merr) Sugar Quality In Banda Aceh Market) Muzaifa, Murna; Juanda, Juanda; Rinaldi, Rinaldi
Jurnal Hasil Penelitian Industri Vol 26, No 2 (2013)
Publisher : Baristand Industri Banda Aceh

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Abstract

The aim of this research was to study the quality of arenga palm sugarespecially solid sugar at several markets in Banda Aceh. The research was conducted bysurvey using purposive random sampling method with proportional samples. Five marketschosen are Peunayong, Aceh, Seutui, Kampong Ateuk and Lamnyong. The total number ofpalm sugar traders who spread in the five markets are about 40 peoples. This researchsecured 8 traders as respondents. Needed palm sugar about 1 kilogram for analyses thereal quality. The parameters analyzed include moisture content, insoluble in water, ashcontent and reducing sugar levels. The data analyzed by using histogram and the dataanalysis were made by using SPSS program. The result showed the average moisturecontent and reduced sugar content has met the SNI 01-3743-1995, whereas the insolublematerial and ash content did not have any specifications yet. The average of moisturecontent of the palm sugar were 4,01%, the reduction palm sugar were 7,78%, the insolublematerials were 1,34% and ash content were 2,58%. The palm sugar parameter which mostunspecific materials were the insoluble for 87,5%.
PRODUKSI ROTI TAWAR DARI LABU KUNING DENGAN PERSENTASE SUBSTITUSI TEPUNG TERIGU DAN KONSENTRASI EMULSIFIER YANG BERBEDA (Production of Yellow Pumpkin Bread with Different Percentage of Wheat Flour Subtitution and Emulsifier Concentration) Muzaifa, Murna; Rozali, Zalniati Fonna; Rasdiansyah, Rasdiansyah
Jurnal Hasil Penelitian Industri Vol 25, No 2 (2012)
Publisher : Baristand Industri Banda Aceh

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Abstract

Tepung terigu digunakan sebagai bahan baku dalam pembuatan roti.Indonesia hingga saat ini masih mengimpor terigu dalam jumlah besar. Substitusi tepungterigu dengan produk labu kuning sangat mungkin dilakukan karena kaya karbohidrat.Penelitian ini bertujuan untuk mengetahui karakteristik fisikokimia roti tawar yangdisubstitusi sebagian dengan pasta beku labu kuning. Penelitian ini menggunakanRancangan Acak Kelompok (RAK) pola faktorial yang terdiri atas 2 faktor, yaitupersentase substitusi sebagian tepung terigu dengan pasta labu kuning (R1 = 10%, R2 =20%, R3 = 30%, dan R4 = 40%) dan konsentrasi bahan pengemulsi yang digunakan(S1 = 0,5% dan S2 = 1%). Parameter yang diamati meliputi kadar air, kadar abu dankadar betakaroten untuk bahan baku labu kuning, dan analisis kadar abu, kadar air, kadarbetakaroten, rasio pengembangan adonan roti dan volume spesifik untuk roti tawar. Hasilpenelitian menunjukkan bahwa faktor persentase substitusi pasta labu kuning memberikanpengaruh sangat nyata (P≤0,01) terhadap kadar abu dan kadar betakaroten danberpengaruh tidak nyata (P>0,05) terhadap kadar air, volume spesifik dan rasiopengembangan adonan roti tawar. Faktor konsentrasi bahan pengemulsi memberikanpengaruh nyata (P≤0,05) terhadap rasio pengembangan adonan roti tawar danberpengaruh tidak nyata (P>0,05) terhadap kadar air, kadar abu, kadar betakaroten danvolume spesifik roti tawar setelah pemanggangan. Tidak terdapat interaksi keduanya(P>0,05) terhadap semua parameter yang diuji. Semakin tinggi persentase substitusi pastalabu kuning yang digunakan, maka kadar betakaroten pada roti tawar semakin meningkat.Kadar betakaroten tertinggi terdapat pada persentase substitusi pasta labu kuning 40 %.Rasio pengembangan adonan yang lebih tinggi didapatkan pada konsentrasi bahanpengemulsi 1%.
Studi Pembuatan Kecap Asin Dari Ampas Tahu dengan Konsentrasi Garam yang Berbeda Rushariandi, Teuku; Muzaifa, Murna; Moulana, Ryan
Jurnal Ilmiah Mahasiswa Pertanian Vol 2, No 1 (2017): Februari 2017
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

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Abstract

Abstrak. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi garam terhadap mutu dari kecap ampas tahu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Non Faktorial, dengan faktor konsentrasi garam (G) yang terdiri atas 4 perlakuan yaitu G1 = 10%, G2 = 15%, G3 = 20% dan G4 = 25%. Ulangan dilakukan sebanyak 4 kali sehingga dihasilkan 16 satuan percobaan. Analisa yang dilakukan pada produk kecap ampas tahu ini meliputi analisis fisikokima dan analisis organoleptik. Analisis fisikokimia meliputi  analisis kadar air, analisis protein, analisis kadar abu, analisis kekentalan. Analisis organoleptik yaitu uji hedonik yang meliputi  analisis warna, rasa dan aroma.Hasil penelitian menunjukkan bahwa ampas tahu memiliki kandungan yaitu air 83,59% ± 2,18%, protein 5,37% ± 0,40%, lemak 2,27% ± 0,72%, dan abu 2,19% ± 0,72%. Konsentrasi garam berpengaruh sangat nyata terhadap hedonik warna, aroma, rasa, dan viskositas, berpengaruh nyata terhadap kadar air dan protein terlarut serta berpengaruh tidak nyata terhadap kadar abu kecap ampas tahu yang dihasilkan. Kecap ampas tahu yang dihasilkan memiliki tingkat kesukaan warna, aroma dan rasa yang berbeda, dengan kisaran dari tidak suka sampai netral. Berdasarkan uji hedonik, produk terbaik diperoleh pada perlakuan konsentrasi garam 20% dengan kadar air 14.19%, protein terlarut 3,87%, kadar abu 5.23% dan viskositas yaitu 3.88%.Abstract. This study aims to determine the effect of salt concentration on the quality of soy sauce. This study used a completely randomized design (CRD) non factorial, with a salt concentration factor (G) consisting of 4 treatment, G1 = 10% = 15% G2, G3 and G4 = 20% = 25%. This study has been repeated 4 times and 16 experimental unit for the result. Analysis performed on tofu Dregs product included physicochemical analysis and organoleptic analysis. The physicochemical analysis included analysis of water content, protein analysis, analysis of the ash content, viscosity analysis. Organoleptic analysis which is hedonic test included the analysis of color, flavor and smell. The results showed that the tofu dregs has a water content of which is 83.59% ± 2.18%, a protein content 5.37% ± 0.40%, a fat content 2.27% ± 0.72% and ± 2.19% an ash content 2,19% ± 0 , 72%. Salt concentrations very significant effect on the hedonic color, flavor, smell and viscosity, a significant effect on water content and soluble protein has no real effect on levels of ash produced soy sauce. Soy sauce has produced the preference level of color, smell and taste different, ranging from dislike to neutral. Based on the hedonic test, the best product was obtained in 20% salt concentration treatments with the result that the water content of 14.19%, 3.87% soluble protein, ash content of 5.23% and 3.88% of viscosity.