ANDI MUHAMAD IQBAL AKBAR ASFAR
@poliupg.ac.id
Chemical Engineering
Politeknik Negeri Ujung Pandang
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Andi Muhammad Irfan Taufan Asfar, Andi Trisnowali, Jarnawi Afgani Dahlan, Sufyani Prabawanto, Andi Muhamad Iqbal Akbar Asfar, and Andi Nurannisa
AIP Publishing
Andi Muhamad Iqbal Akbar Asfar and Andi Muhammad Irfan Taufan Asfar
AIP Publishing
Nurlia, Andi Muhammad Irfan Taufan Asfar, Andi Muhamad Iqbal Akbar Asfar, Murasyidah Masri, and Tri Puspita Sari
AIP Publishing
Magfirah, Andi Muhammad Irfan Taufan Asfar, Andi Muhamad Iqbal Akbar Asfar, Sugian Nurwijaya, and Andi Fauziah
AIP Publishing
Andi Sri Rahayu, Andi Muhammad Irfan Taufan Asfar, Aisyah Nursyam, and Andi Muhamad Iqbal Akbar Asfar
AIP Publishing
Sumiati, Andi Muhammad Irfan Taufan Asfar, and Andi Muhamad Iqbal Akbar Asfar
AIP Publishing
Andi Muhammad Irfan Taufan Asfar, Andi Muhamad Iqbal Akbar Asfar, and Andi Nurannisa
AIP Publishing
Andi Nurannisa, Andi Muhammad Irfan Taufan Asfar, Andi Muhamad Iqbal Akbar Asfar, Adji Syaifullah, and Nurlinda
AIP Publishing
M. Yasser, A.M.I A Asfar, and S.E. Widiyanti
Rasayan Journal of Chemistry
In this study, methanol solvent was used to extract the seeds of Buni fruit with Ultrasound-Assisted Extraction at a temperature of 50oC for 45 minutes. The methanol extract of Buni fruit seeds produced two phenolic compounds because of characterization using GCMS, namely Eugenol and Alpha-Tocopherol-beta-D-mannoside. The resulting IR spectrum showed the presence of a hydroxyl group (-OH) and aromatic compounds in the methanol extract of buni fruit seeds. Total Phenolic Content of Buni fruit seed methanol extract was 38.667 ± 0.764 mg/g in GAE (Gallic Acid Equivalent) and Antioxidant Activity IC50 was11.632 ± 0.280 mg/L. The high antioxidant content of the methanol extract of buni fruit seeds has the potential to be used as a healthy food ingredient for the body.
A M I T Asfar, A M I A Asfar, and A Nurannisa
IOP Publishing
A M I T Asfar and A M I A Asfar
IOP Publishing
A Nurannisa, A M I T Asfar, and A M I A Asfar
IOP Publishing
A M I T Asfar, A M I A Asfar, and S Sulastri
IOP Publishing
M. Yasser, Mohamad Rafi, Wulan Tri Wahyuni, Andi Muhamad Iqbal Akbar Asfar, and Setyo Erna Widiyanti
IOP Publishing
A M I T Asfar and A M I A Asfar
IOP Publishing
M. Yasser, M. Rafi, W.T. Wahyuni, S.E. Widiyanti, and A.M.I.A Asfar
Rasayan Journal of Chemistry
This study aims to extract Buni Fruit obtained from Moncongloe, Maros district, South Sulawesi, Indonesia, using Ultrasound-Assisted Extraction technology with ethanol as solvent. The effect of extraction temperature on the Total Phenolic Content and Antioxidant Activities of the extract was also studied. The result shows that at the temperature of 50C was obtained the best extract with the Total Phenolic Content of 6.7415 ± 0.0721 mg/g in GAE and the value of IC50 of 29.9618 ± 1.9521 mg/L. This result shows that Buni fruit extract has the potential to be developed as a healthy food.
A.M. Irfan Taufan Asfar, A.M. Iqbal Akbar Asfar, Darmawati, and Dedi Darmawan
IOP Publishing