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Differentiation of Bovine and Porcine Gelatins in Soft Candy Based on Amino Acid Profiles and Chemometrics Raraswati, Mita Amalia; Triyana, Kuwat; ., Triwahyudi; Rohman, Abdul
Journal of Food and Pharmaceutical Sciences Vol 2, No 1 (2014): J. Food Pharm. Sci (January-April)
Publisher : Gadjah Mada University

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Abstract

Gelatin is widely used in some food products, including soft candy (one of food products preferred by children). Most of the gelatin available in the market derived from pigs. Some religions like Islam and Jews prohibited their followers to consume any food products containing pig derivatives, including porcine gelatin. Therefore, it is necessary to develop some rapid and reliable methods for detection of porcine gelatin in soft candy. The purpose of this study was to differentiate and classification the gelatin sources (porcine or bovine) in soft candy based on amino acid profiles combined with chemometrics of principal component analysis (PCA). Separation and determination of amino acid was conducted by reversed-phase HPLC using a fluorescent detector, after being derivatized  with ortho-phtalaldehyde in 2-mercaptoethanol (OPA/2-MCE). Parameters of peak height percentage of each amino acids from each sample were analyzed by PCA. Based on PC1 and PC2, porcine and bovine gelatins in soft candy could be apparently distinguished.
  AN IMPROVEMENT OF NEW TEST METHOD FOR DETERMINATION OF VEGETABLE OIL QUALITY BASED ON ELECTROOPTICS PARAMETER Firdausi, K Sofjan; Triyana, Kuwat; Susan, Ade Ika
BERKALA FISIKA Vol 15, No 3 (2012): Berkala Fisika
Publisher : BERKALA FISIKA

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Abstract

An improvement of measurement for determination of frying oil quality has been conducted based on electrooptics parameter. The samples were several palm oils, coconuts oil, arefine olive oil, and a corn oil. The measured electrooptics parameter was the change of light polarizationθ through the samples within an external electric field, which leads to the increase oftransmitted lightζ, obtained by tabulating θ via Malus’ Law. The electric field was produced by high DC voltage power supply 0-10 kV on two parallel plates in a separated distance of circa 1 cm. The sources of light were red diode laser 5 mW (λ=650 nm), green diode laser 5 mW (λ=532 nm), He-Ne laser 1 mW (λ=633 nm), and a 100W-ligth bulb. For palm oils, the average value Δζwas approximately between 3×10-4 and 8×10-4. For coconuts oil and corn oil, Δζ was in the rangevalue of palm oils. However for refine olive oilΔζ was the smallest, out of the range and indicated minimum amount of free radicals. The electrooptics parameter here could classify various types offrying oils, distinguish between fresh oils and used oils, and also distinguish between edible oilsand expired oils.  This method could be an alternative quality test of frying oils. It conductedwithout additional treatments, relative simple, and quite accurate.Keywords: electrooptics, frying oil, polarization, transmitted light
Rancang Bangun Prototipe Sensor Rasa Elektronik Berbasis Membran Selektif Ion Lelono, Danang; Triyana, Kuwat; Hartati, Sri; Amalinda, Finta; Kaltsum, Ummi; Usuman, I
IJEIS - Indonesian Journal of Electronics and Instrumentation Systems Vol 1, No 1 (2011): IJEIS
Publisher : Indonesian Computer, Electronics, and Instrumentation Support Society (IndoCEISS)

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Abstract

Abstrack— Has successfully implemented aprototype sensor based electronic selectivemembrane. Chemical sensors based on ion selectivemembrane is to use a mixture of dicotyledonousphosphate (DOP) and Trioctyl methyl ammoniumchloride (TOMA), with a composition of 9 and 1.Taste sensor working electrode and referenceelectrode immersed in the sample test solution andconnected with ion meter. So that the signal can becaptured by the ion meter then use a buffer as theinterface becomes a high input impedance low outputimpedance. Measured signal is magnified by theamplifier so that it can be read by the display. Resultsshown by substraction of the signal referenceelectrode with the working electrode signal.The experimental results show DOP-based ionselective membranes and TOMA with a ratio 9 and 1have the ability to perform characterization andanionic response in a sample of five basic tastes ofsour, sweet, bitter, salty and umami and theconcentrations were varied from 0.1 mmol to 100mmol. While the response time is obtained at 4minutes to get stable data with measured values in thesample five basic tastes.Keywords— Ion selective membrane, DOP,TOMA, membran selektif ion, DOP, TOMA, five basictaste, ion meter,buffer, amplifier.
Klasifikasi Kakao Berbasis e-nose dengan Metode Neuro Fuzzy Rahman, Ikhsan Nur; Lelono, Danang; Triyana, Kuwat
IJEIS (Indonesian Journal of Electronics and Instrumentation Systems) Vol 8, No 1 (2018): April
Publisher : IndoCEISS in colaboration with Universitas Gadjah Mada, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.164 KB) | DOI: 10.22146/ijeis.25512

Abstract

During this time to clasify quality of cacao based on color and aroma involving human taster. But this cacao tester still has weaknesses such as subjective. Besides that, the standard chemical analytical methods requires a high cost and need expertise to analyzing it. Basically aroma of cacao is determined by volatile compounds such aldehid and alcohol. Electronic nose based on unselected gas sensor array has the ability to analyze samples with complex compositions that can be known characteristics and qualitative analysis of the samples. Stimulus aroma is transformed by electronic nose into fingerprint data then it is used by feature extraction process using the differential method. The results of feature extraction is used to process the neuro fuzzy training to obtain optimal parameters. The parameters have been optimized is then tested on cacao. Based on test results, neuro fuzzy can clasify samples with 95,21% accuracy rate so that the clasification of cacao quality with electronic nose using neuro fuzzy has been successfully carried out.
STUDI PENUMBUHAN FILM TIPIS CUPC DENGAN METODE PENGUAPAN HAMPA UDARA PADA SUHU RUANG UNTUK APLIKASI SENSOR GAS Sujarwata, -; Triyana, Kuwat
Sainteknol : Jurnal Sains dan Teknologi Vol 8, No 2 (2010): December 2010
Publisher : Unnes Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/sainteknol.v8i2.322

Abstract

Penumbuhan film tipis CuPc di atas substrat SiO2 dengan metodepenguapan hampa udara (Model JEOL JEE-4X) telah dilaksanakan. Aktivitas inimerupakan langkah awal untuk mengembangkan sensor gas berbasis CuPc.Penumbuhan film tipis CuPc dilakukan dengan 2 variabel penelitian, yaitu waktudeposisi dan kuat arus pada alat vacuum evaporator. Karakteristik film tipis CuPctelah dianalisis didasarkan pada struktur mikro dengan menggunakan X-RayDiffraction (X-RD) and Scanning Electron Microscopy (SEM). Selanjutnya hasil XRDuntuk masing-masing sample telah dianalisis oleh ICDD ((International Centrefor Diffraction Data). Pada sisi lain, permukaan dan ketebalan film tipis CuPcdianalisis dengan gambar hasil dari SEM. Hasil spektrum dari X-RD diperoleh bahwafilm CuPc dideposisikan dengan kuat arus 35 A – 50 A menunjukkan adanyapeningkatkan kristal dalam film tipis CuPc.Ketebalan film tipis CuPc yangdideposisikan dengan pengaturan kuat arus 40 A, 45 A dan 50 adalah berturut-turut2,1 μm, 2,4 μm dan 4,8 μm. Film tipis CuPc yang didasarkan pada hasil deposisidapat dikatakan bahwa film dengan pengaturan kuat arus 45 A pada alat penguapanhampa udara merupakan karakteritik optimum pertama . Kesimpulan yang diperolehadalah film tipis CuPc dengan ketebalan akan meningkat, jika kuat arus yangdiaplikasikan pada alat penguapan ruang hampa juga ditingkatkan.Pembuatan OFETberbasis CuPc dilakukan dengan membuat struktur bottom-contact. Proses diawalidengan pencucian substrat Si/SiO2 dengan etanol dalam ultrasonic cleaner. Untukstruktur bottom-contact, setelah dilakukan pencucian substrat selanjutnyamendeposisikan elektroda source/drain di atas lapisan SiO2 menggunakan bahanemas murni dengan metode lithography.Kata kunci : Copper Phthalocyanine(CuPc), film tipis CuPc, vacuum evaporator
PROTOTYPE OF ELECTRONIC NOSE BASED ON GAS SENSORS ARRAY AND BACK PROPAGATION NEURAL NETWORK FOR TEA CLASSIFICATION Triyana, Kuwat; Masthori, Arief; Supardi, Bayu Prihantono; Bharata, Muhammad Iqbal Aji
Berkala Ilmiah MIPA Vol 17, No 3 (2007)
Publisher : FMIPA UGM

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Abstract

We have developed an electronic nose based on metal oxide gas sensor array and back-propagation neural network for tea classification. The sensor array consists of six Tagushi Gas Sensor (TGS) type devices. To recognize the pattern formed by the six sensors we used six neurons in the input layer. Since we only want to classify four tea samples, we used two neurons in the output layer. The four tea samples (different tea flavors) were purchased from local super store in Yogyakarta, namely, black tea, green tea, vanilla tea and jasmine tea. Under the relatively similar conditions, we measured each sample of tea as a function of time. Prior to the exposure of tea samples, the sensor array was tested with air ambient. Then the electronic nose was trained by using one set of four tea samples without pre-processing step. By using all data sets, the electronic nose is able to recognize the pattern for almost 80%. This result prove that our electronic nose is capable of discriminating between the flavors of tea samples. For further investigation, the performance of this system should be compared with the data sets with pre-processing. Keywords : Odor, Tea flavor, Metal oxide gas sensor, Sensor array, Back Propagation Neural network
Suhu Pemanas Sampel Optimal Untuk Klasifikasi Teh Hitam Menggunakan Electronic Nose Lelono, Danang; Triyana, Kuwat
IJEIS (Indonesian Journal of Electronics and Instrumentation Systems) Vol 9, No 1 (2019): April
Publisher : IndoCEISS in colaboration with Universitas Gadjah Mada, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (614.537 KB) | DOI: 10.22146/ijeis.39683

Abstract

 The optimization of heating temperature of black tea samples for the measurement of aroma with electronic nose (e-nose) has been successfully performed. Sample heating is done because black tea has a low aroma intensity and easily lost. However, the selection of such temperature should be selective because it can result in damage to the aroma of the sample. Therefore, temperature optimization needs to be done so that the resulting sensor response comes from the transformation of the undamaged aroma.The method used to obtain the optimum heating temperature by analyzing the sensor response of the aroma transformation that is captured by e-nose. Consistency and pattern changes formed from the sensor response are used as a comparison of optimal heating temperature selection. The measured sample varied in temperature (30 - 60 °C) so that the resulting sensor response was observed. Change in patterns indicate the aroma has been burning. After optimal temperature is obtained then black tea (50 gr) Broken Orange Pokoe, Broken Pokoe II and Bohea with a total sample of 300 bags were measured with e-nose. For further analysis, the result of classification by method of Principal Component Analysis (PCA) as proof of sample heating temperature optimization successfully done.The experimental results show optimal sample heating for black tea 3 quality 40 - 45 °C. After then with the third PCA the sample can be classified up to 92.5% of the total data variant. This indicates the aroma of tea is relatively constant and there is no pattern change.
DIFFERENTIATION BETWEEN PORCINE AND BOVINE GELATIN IN CAPSULE SHELLS BASED ON AMINO ACID PROFILES AND PRINCIPAL COMPONENT ANALYSIS Widyaninggar, Amalia; ., Triwahyudi; Triyana, Kuwat; Rohman, Abdul
INDONESIAN JOURNAL OF PHARMACY Vol 23 No 2, 2012
Publisher : Faculty of Pharmacy Universitas Gadjah Mada, Yogyakarta, Skip Utara, 55281, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (737.207 KB) | DOI: 10.14499/indonesianjpharm0iss0pp104-109

Abstract

Gelatin  used  for  capsule  shells  can  be  derived  from porcine  origin.  Some  religion  like  Islam  prohibited  their followers  to  consume  any  products  containing  porcine derivatives  including  porcine  gelatin  in  the  products. Consequently,  some  rapid  and  reliable  techniques  are continuously  developed  for  detection  of  porcine  gelatin  in some pharmaceutical products like  capsule shells. The aim of this study was to evaluate the possibility to use  amino acid profile  in  combination  with  chemometrics  of  principal component  analysis  for  detection  and  classification  between gelatin in capsule derived from porcine and bovine. Based on score  plot  of  first  principal  components  (PC1)  and  second principal  components  (PC2),  porcine  and  bovine  gelatins  in capsule could be apparently distinguished.Key  words:  bovine  gelatin;  porcine  gelatin;  amino  acid  profile; principal component analysis
Pengukuran Konsentrasi Larutan Gula Menggunakan Transduser Kapasitif Hidayatullah, Muhammad; Triyana, Kuwat
Jurnal Ilmu Fisika Vol 9, No 1 (2017): JURNAL ILMU FISIKA
Publisher : Jurnal Ilmu Fisika

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jif.9.1.43-56.2017

Abstract

Telah dilakukan penelitian tentang pengukuran konsentrasi larutan menggunakan transduser kapasitif yang bekerja berdasarkan fenomena electrical capacitive tomography (ECT). Sebelum digunakan, transduser kapasitif diverifikasi berdasarkan ASTM D.1076-02 terhadap sampel larutan getah lateks oleh Laboratorium Penguji Balai Penelitian Teknologi Karet Bogor. Jenis larutan yang diukur konsentrasinya dalam penelitian ini adalah larutan gula dengan pelarut air dengan variasi konsentrasi. Dalam pengukuran ini, digunakan konsentrasi larutan tertinggi sebagai referensi yaitu konsentrasi larutan gula 95%. Sedangkan sebagai pembanding pengukuran, digunakan konsentrasi larutan gula variasi konsentrasi dengan referensi larutan gula 80%. Untuk larutan gula dengan konsentrasi referensi 95%, diperoleh hubungan linier antara konsentrasi larutan ujinya dengan konsentrasi terukur pada alat dengan nilai koefisien korelasi sebesar 0,999. Nilai koefisien korelasi menurun menjadi 0,996 pada saat konsentrasi referensi yang digunakan 80%. Dengan demikian dapat disimpulkan bahwa transduser kapasitif mempunyai potensi yang tinggi sebagai alat alternatif untuk mengukur konsentrasi larutan gula dengan cepat tanpa preparasi sampel yang dapat digunakan oleh masyarakat dalam mengetahui kadar gula yang beredar dipasaran.Kata kunci: transduser kapasitif, electrical capacitive tomography, konsentrasi larutan.
SIFAT LISTRIK LAPISAN TIPIS BERBASIS POLY(3,4-ETHYLENE DIOXYTHIOPHENE):POLY(STYRENE SULFONATE) Ilmawati, W.O.S.; Triyana, Kuwat
Jurnal Aplikasi Fisika Vol 10, No 2 (2014): JURNAL APLIKASI FISIKA
Publisher : Jurusan Fisika FMIPA UHO

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Abstract

Telah diteliti karakteristik listrik lapisan tipis berbasis larutan poly(3,4-ethylene dioxythiophene):poly(styrene sulfonate) (PEDOT:PSS). Perkembangan aplikasi PEDOT:PSS sebagai lapisan penyangga pada peranti opto-elektronik membutuhkan kajian lebih tentang sifat bahan ini. Larutan PEDOT:PSS dideposisi di atas substrat PCB yang telah dilengkapi elektroda interdigital tembaga untuk meneliti karakteristik listriknya. Arus-tegangan lapisan tipis diukur menggunakan I-V meter. Karakteristik arus-tegangan lapisan tipis tidak linear pada suhu ruang dan arus listrik meningkat ketika suhu dinaikkan. Energi aktivasi diturunkan dari karakteristik arus-tegangan lapisan tipis dengan variasi suhu. Hasil karakterisasi listrik dan absorpsi serta uji gas menunjukan bahwa lapisan tipis PEDOT:PSS respon terhadap suhu.