CHRISTOFORA HANNY WIJAYA
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Kampus IPB Darmaga, Bogor 16680

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Volatile Compounds of Pluchea indica Less and Ocimum basillicum Linn Essential Oiland Potency as Antioxidant WIDYAWATI, PAINI SRI; WIJAYA, CHRISTOFORA HANNY; HARDJOSWORO, PENI SUPRAPTI; SAJUTHI, DONDIN
HAYATI Journal of Biosciences Vol 20, No 3 (2013): September 2013
Publisher : Bogor Agricultural University, Indonesia

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Abstract

This research was conducted to identify volatile compounds of pluchea and basil essential oils and their antioxidant capacity to scavenge a DPPH (1,1-diphenyl-2-picrylhidrazyl) free radical and inhibit lipid peroxidation. Essential oil of pluchea and basil leaves was prepared by hydrodistillation method and then their volatile compounds were identified by GC-MS. The volatile compounds in the essential oil of pluchea leaves consist of 66 components with (10S,11S)-Himachala-3-(12)-4-diene (17.13%) made up the highest proportion of volatile compounds. Basil leaves had 70 volatile components in which the major components were (E)-3,7-dimethyl-2,6-octadienal  (23.98%) and (Z)- 3,7-dimethyl-2,6-octadienal (17.35%). Total phenol levels in pluchea and basil essential oils were 275 and 209 ppm, respectively. DPPH scavenging activity of the essential oil of pluchea leaves was lower than that of basil leaves, conversely inhibition activity of lipid peroxidation in palm oil of pluchea essential oil was higher than that of basil leaves.
Evaluasi Ciri Mekanis Dan Fisis Bioplastik Dari Campuran Poli (Asam Laktat) Dengan Polisakarida Paramawati, Raffi; Wijaya, Christofora Hanny; Achmadi, Suminar Setiati; Suliantari, Suliantari
Jurnal Ilmu Pertanian Indonesia Vol 12, No 2 (2007): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

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Abstract

The study was aimed to evaluate physical and mechanical characteristics of blend of polylactic acid (PLA)and four types of polysaccharides, namely carrageenan, agar, tapioca, and garut starch. Agar and carrageenanshowed their ability to blend well with the PLA at a temperature of approximately 60ac, which was easilyobserved. Film sheets that were casted manually with better properties needed additives of triethanolamine oroleic acid, in terms of tensile strength, elastic modulus, and percent elongation at break which were categorizedas medium compared to other biodegradable plastics. Microstructure of the selected film revealed irregularformation of surface or amorphous, indicating that these films cannot be stored for a long period of time.
IDENTIFIKASI ANTOSIANIN BUAH DUWET (Syzygium cumini) MENGGUNAKAN KROMATOGRAFI CAIR KINERJA TINGGI - DIODE ARRAY DETECTION [Identification of Anthocyanins in Jambolan Fruit (Syzygium cumini) by High Performance Liquid Chromatography - Diode Array Detecti Sari, Puspita; Wijaya, Christofora Hanny; Sajuthi, Dondin; Supratman, Unang
Jurnal Teknologi Dan Industri Pangan Vol 20, No 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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IDENTIFIKASI ANTOSIANIN BUAH DUWET (Syzygium cumini) MENGGUNAKAN KROMATOGRAFI CAIR KINERJA TINGGI - DIODE ARRAY DETECTION [Identification of Anthocyanins in Jambolan Fruit (Syzygium cumini) by High Performance Liquid Chromatography - Diode Array Detection] Puspita Sari1)*, Christofora Hanny Wijaya2), Dondin Sajuthi3), dan Unang Supratman4) 1) Jurusan Teknologi Hasil Pertanian,Fakultas Teknologi Pertanian, Universitas Jember  Kampus Tegalboto Jl. Kalimantan I, Jember 68121 2) Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Kampus IPB Darmaga, Bogor 16680 3) Fakultas Kedokteran Hewan, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680  4) Jurusan Kimia, FMIPA, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Jatinangor, Sumedang 45363   Diterima  1 Juli  2009 / Disetujui  7 Desember 2009   ABSTRACT   The aim of this study was to determine the content of total monomeric anthocyanins and to identify the anthocyanin composition of jambolan fruit (Syzygium cumini) growing in Indonesia. Anthocyanins were extracted with methanol containing 0.1% HCl, removed from non-polar impurities by partition with chloroform and purified in a C18 solid phase cartridge. Anthocyanins were identified by high-performance liquid chromatography with diode array detection (HPLC-DAD), UV-visible spectral analysis, and physico-chemical reactions. Using pH-differential method, it was known that the content of total monomeric anthocyanin in the ripe fruit was 161 mg/100 g fresh fruit (731 mg/100 g skin on wet basis or 3430 mg/100 g skin on dry basis), based on cyanidin-3-glucoside. Furthermore, five anthocyanins without acylating groups were identified as 3,5-diglucoside derivatives of delphinidin (41.29%), petunidin (27.79%), malvidin (25.60%), cyanidin (4.19%), and peonidin (1.13%). These results demonstrate that the skin of jambolan fruit especially the ripe one is rich in anthocyanin, with wide range in anthocyanidin backbone (five aglycons).   Key words: jambolan fruit, Syzygium cumini, anthocyanin, HPLC-DAD
Identifikasi Komponen Kimia Damar Mata Kucing (Shorea Javanica) dengan Metode Pirolisis-GC/MS Mulyono, Noryawati; Wijaya, Christofora Hanny; Fardiaz, Dedi; Rahayu, Wuryaningsih Sri
Jurnal Natur Indonesia Vol 14, No 02 (2012)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Riau

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Abstract

The aim of this research was to identify chemical compounds in cat eye dammar. The method included functional groups characterizationby infrared spectrophotometer and identification using Pyrolisis-GC/MS. Infrared spectra of crude sample showed that there were somefunctional groups such as alkyl, carbonyl, vinyl, and hydroxyl. Identification by Pyrolisis-GC/MS showed that dammar consisted of at least67 compounds. This natural gum components could be categorized into 4 groups, i.e. tetra cyclic hydrocarbon (30 compounds, 49.57%),penta cyclic (3 compounds, 2.56%), C 15 compounds (11 compounds, 17.09%), and other group (23 compounds, 18.26%). According to thePy-GC/MS data, brassicasterol is the highest relative concentration in dammar, i.e. 20%.
Evaluasi Ciri Mekanis Dan Fisis Bioplastik Dari Campuran Poli (Asam Laktat) Dengan Polisakarida Paramawati, Raffi; Wijaya, Christofora Hanny; Achmadi, Suminar Setiati; Suliantari, Suliantari
Jurnal Ilmu Pertanian Indonesia Vol 12, No 2 (2007): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Original Source | Check in Google Scholar | Full PDF (256.964 KB)

Abstract

The study was aimed to evaluate physical and mechanical characteristics of blend of polylactic acid (PLA)and four types of polysaccharides, namely carrageenan, agar, tapioca, and garut starch. Agar and carrageenanshowed their ability to blend well with the PLA at a temperature of approximately 60ac, which was easilyobserved. Film sheets that were casted manually with better properties needed additives of triethanolamine oroleic acid, in terms of tensile strength, elastic modulus, and percent elongation at break which were categorizedas medium compared to other biodegradable plastics. Microstructure of the selected film revealed irregularformation of surface or amorphous, indicating that these films cannot be stored for a long period of time.
IDENTIFIKASI ANTOSIANIN BUAH DUWET (Syzygium cumini) MENGGUNAKAN KROMATOGRAFI CAIR KINERJA TINGGI - DIODE ARRAY DETECTION [Identification of Anthocyanins in Jambolan Fruit (Syzygium cumini) by High Performance Liquid Chromatography - Diode Array Detecti Sari, Puspita; Wijaya, Christofora Hanny; Sajuthi, Dondin; Supratman, Unang
Jurnal Teknologi Dan Industri Pangan Vol 20, No 2 (2009): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Original Source | Check in Google Scholar | Full PDF (354.283 KB)

Abstract

The aim of this study was to determine the content of total monomeric anthocyanins and to identify the anthocyanin composition of jambolan fruit (Syzygium cumini) growing in Indonesia. Anthocyanins were extracted with methanol containing 0.1% HCl, removed from non-polar impurities by partition with chloroform and purified in a C18 solid phase cartridge. Anthocyanins were identified by high-performance liquid chromatography with diode array detection (HPLC-DAD), UV-visible spectral analysis, and physico-chemical reactions. Using pH-differential method, it was known that the content of total monomeric anthocyanin in the ripe fruit was 161 mg/100 g fresh fruit (731 mg/100 g skin on wet basis or 3430 mg/100 g skin on dry basis), based on cyanidin-3-glucoside. Furthermore, five anthocyanins without acylating groups were identified as 3,5-diglucoside derivatives of delphinidin (41.29%), petunidin (27.79%), malvidin (25.60%), cyanidin (4.19%), and peonidin (1.13%). These results demonstrate that the skin of jambolan fruit especially the ripe one is rich in anthocyanin, with wide range in anthocyanidin backbone (five aglycons). 
Optimasi Proses Pembuatan Bubuk Oleoresin Lada (Piper nigrum) Melalui Proses Emulsifikasi dan Mikroenkapsulasi Wijaya, Christofora Hanny; Nurtama, Budi
Agritech Vol 36, No 2 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

The aim of this study was to improve the quality of pepper product by optimize process of emulsification and microencapsulation. The experimental design used in this study was Response Surface Methodology (RSM). The results showed that the selected emulsifier was arabic gum that had the highest solubility in water (99.78%). The optimum point of emulsification occured at 15% of concentration arabic gum and 4 minutes of homogenization time with the result was solubility in water 99.80%, and emulsion stability 97.78%. The optimum point of microencapsulation process occured at 3:1 of maltodextrin and sodium caseinate ratio, 10% of coating material concentration, and 180°C of drying temperature with the result was essential oil content 1.04%, solubility in water 98.18%, surface oil 0.20%, water content 2.45%, oil recovery 77.07%, and the yield of microcapsule 69.87%.ABSTRAKPenelitian ini bertujuan untuk memperbaiki kualitas mutu produk oleoresin lada melalui optimasi proses emulsifikasi dan mikroenkapsulasi. Rancangan percobaan yang digunakan adalah Response Surface Methodology (RSM). Hasil penelitian menunjukkan bahan pengemulsi yang terpilih adalah gum arab yang memiliki kelarutan tertinggi dalam air (99,78%). Titik optimum proses emulsifikasi terjadi pada konsentrasi gum arab 15% dan lama homogenisasi 4 menit yang memberikan nilai kelarutan dalam air 99,80% dan stabilitas emulsi 97,15%. Titik optimum proses mikroenkapsulasi terjadi pada rasio maltodekstrin dan natrium kaseinat (3:1), konsentrasi bahan penyalut 10%, dan suhu inlet pengeringan 180°C yang memberikan nilai kadar minyak atsiri 1,04%, kelarutan dalam air 98,18%, kadar surface oil 0,20%, kadar air 2,45%, oil recovery 77,07%, dan rendemen 69,87%.
Pengaruh Metode Nanoenkapsulasi terhadap Stabilitas Pigmen Karotenoid dan Umur Simpan Minyak dari Buah Merah (Pandanus conoideus L) Ferdiansyah, Ferdiansyah; Heriyanto, Heriyanto; Wijaya, Christofora Hanny; Limantara, Leenawaty
Agritech Vol 37, No 4 (2017)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

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Abstract

The utilization of carotenoid rich red fruit oil for food product development is still limited due to has low solubility in aqueous phase and unstable. Nanoencapsulation was proposed to improve the solubility as well as to retain the stability. This study aimed to determine the capability of nanoencapsulation process in maintaining the stability of carotenoid towards heat and light treatments and to estimate the shelf life of the encapsulant. Ionic gelation method was applied in the nanoencapsulation process using chitosan as a coating agent. Total carotenoid was calculated using Gross equation, while the estimation of shelf life of the product was predicted using Arrhenius model. Particle size of the best nanoencapsulation sample was 70.48 nm with a polydisperse index of 0.02 and zeta potential of 14.80 mV. These physical properties of nanoencapsulant agreed with the results of morphological measurement by TEM. The stability of carotenoid pigment in nanoencapsulant throughout several treatments, such as light (1700 lux, 12 hours), blanching (80 °C, 30 minutes), pasteurization (90 °C, 20 minutes), and sterilization (121 °C, 5 minutes) was higher compared to the stability of emulsion without treatment. The decreasing of total carotenoid in nanoencapsulant for each treatment was 6.92%; 13.51%; 17.77%; and 20.49%, while the reduction in emulsion was 26.33%; 45.25%; 54.46%; and 65.74%, respectively. Nanoencapsulation sample at room temperature (25 °C) has a shelf life of 5.2 months which was longer than the emulsion sample (0.5 months). Nanoencapsulation showed better protection on the stability of carotenoid pigment and increased the shelf life of red fruit oil. ABSTRAKPemanfaatan minyak buah merah yang kaya akan pigmen karotenoid pada produk pangan masih terbatas karena sifatnya kurang larut dalam fase air dan memiliki stabilitas yang rendah. Nanoenkapsulasi diharapkan dapat memperbaiki kelarutan dalam air dan mempertahankan stabilitasnya. Penelitian ini bertujuan untuk mempelajari pengaruh proses nanoenkapsulasi dalam mempertahankan stabilitas pigmen karotenoid minyak buah merah dari pengaruh perlakuan panas dan cahaya, serta memperkirakan umur simpan nanoenkapsulat. Proses nanoenkapsulasi menggunakan metode gelasi dengan kitosan sebagai bahan enkapsulat. Total karotenoid diukur menggunakan persamaan Gross, dan prediksi umur simpan menggunakan model Arrhenius. Ukuran partikel nanoenkapsulasi terbaik mencapai 70,48 nm dengan polidispersi indeks 0,02 dan zeta potensial 14,80 mV. Kriteria fisik nanoenkapsulasi ini didukung oleh hasil pengukuran morfologi menggunakan TEM. Stabilitas pigmen karotenoid pada nanoenkapsulasi dengan perlakuan cahaya (1700 lux, 12 jam), blansir (80 °C, 30 menit), pasteurisasi (90 °C, 20 menit), dan sterilisasi (121 °C, 5 menit) lebih baik dibandingkan emulsi tanpa perlakuan dengan penurunan total karotenoid masing-masing perlakuan sebesar 6,92%; 13,51%; 17,77%; dan 20,49% pada nanoenkapsulasi, sedangkan pada emulsi mencapai 26,33%; 45,25%; 54,46%; dan 65,74%. Sampel nanoenkapsulasi pada suhu ruang (25 °C) memiliki umur simpan 5,2 bulan lebih lama dibandingkan sampel emulsi yang hanya mencapai 0,5 bulan. Metode nanoenkapsulasi dapat mempertahankan stabilitas pigmen karotenoid dan meningkatkan umur simpan minyak buah merah.
Physicochemical & Microbial Characterization of Overripe Tempeh Djunaidi, Stefani; Tirtaningtyas Gunawan-Puteri, Maria Dewi Puspitasari; Wijaya, Christofora Hanny; Prabawati, Elisabeth Kartika
INSIST Vol 2, No 1 (2017)
Publisher : Universitas Lampung

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Abstract— Recent research showed potencies of overripe tempeh for development as condiment, and therefore, requirement of guiding parameters related to sensory properties. In this study, four samples of overripe tempeh from single source of soybean with different processing method were observed. All samples were characterized with comparable brown color (L* 52.96, a* 6.84, and b* 18.52), and total number of lactic acid bacteria (8.30 – 8.46 log CFU/g). All samples also have similar trends of protein and soluble amino acid content (50.32 – 61.77 mg BSA eq/g dry base, 357.39 – 418.78 mg tyrosine eq/g dry base) compared to fresh tempeh (62.43 mg BSA eq/g dry base, 71.70 mg tyrosine eq/g dry base). The findings indicated suitability of above parameters as guidance in target overripe tempeh for condiment ingredients. Observation of total microbial and total yeast and mould showed that these parameters were affected with production method of overripe tempeh.Keywords— Overripe tempeh, guiding parameters, microbial characterization, physicochemical characterization