DEWI SARTIKA
Verified @fp.unila.ac.id
Universitas Lampung
EDUCATION
Agroproduct Technology (Strata-1), Food science (Strata-2), Environmentall management (Strata-2), environmental and natural resources management (Strata-3)
RESEARCH, TEACHING, or OTHER INTERESTS
Food Science, Agricultural and Biological Sciences, Waste Management and Disposal, Biotechnology
FUTURE PROJECTS
antimicrobial
potency of natural resources as a antimicrobial
Applications Invited
partnership
food safety
Applications Invited
partnership
Scopus Publications
Scholar Citations
Scholar h-index
Scholar i10-index
Scopus Publications
Gusri Akhyar Ibrahim, Arinal Hamni, Daud Aria Falah, Yanuar Burhanuddin, Amir Arifin, and Dewi Sartika
Akademia Baru Publishing
Developments in manufacturing to achieve large productivity and high-quality products in the modern era have necessitated the need of using suitable methods. Taguchi or robust design method has been implemented to optimise a process in a single response. This experiment aims to analyse the cutting parameters of geometrical errors of threads. Machining trials were conducted on the diameter of the workpiece (10, 14 and 18 mm), depth of cut (0.23, 0.3067 and 0.46 mm) and spindle speed (212, 318 and 424 rpm). Three responses, namely, pitch, height threads and angle thread error, were investigated. The external thread selected is metric M1,5 with three levels of three factors. Results show that spindle speed was the most significant factor that affected pitch error and height thread error. Depth of cut and diameter of the workpiece significantly affected thread angle error. The optimal condition to produce low thread angle error included machining at level 1 diameter of the tool, level 3 depth of cut of and level 3 spindle speed.
Tanto Pratondo Utomo, Sri Hidayati, Dewi Sartika, Suharyono, and Widia Rini Hartari
IOP Publishing
Abstract Indonesia, as the largest nutmeg producer in the world, must continue to improve its performance, both upstream and downstream, in order to continue to increase its competitiveness. The nutmeg essential oil refining agro-industry in Indonesia, one of the downstream industries, generally still uses a production process which can be said to have not experienced any real changes from the past, including using a distillation process for a long time, the resulting yield is not optimal, and is still unable to re-utilize liquid waste in the form of hydrosols left over from the separation of essential oils produced. Efforts that are thought to be able to overcome this problem are by implementing a circular economy approach that can accommodate economic and social activities to overcome problems in the nutmeg essential oil refining agro-industry, including through a circular material input model (circular inputs) and product life extension (product use). The purposes of this paper was to study the conceptual agro-industry of nutmeg essential oil refining in a comprehensive manner based on a review of the latest related scientific papers, such as papers downloaded from Science direct, Emerald insight, Google scholar, Garuda portal, Cross-reef as well as DOAJ.
, S Hidayati, F Nurainy, , E Suroso, , S Subeki, , D Sartika, ,et al.
African Journal of Food, Agriculture, Nutrition and Development
Crude Palm Oil (CPO) contains approximately 50% saturated fatty acids and approximately 40% unsaturated fatty acids. Unsaturated fatty acid content is known to be effective in lowering blood cholesterol levels. Palm oil also contains -carotene which is very beneficial for health. Palm oil processing is defined by three stages, namely degumming, bleaching and deodorization. The bleaching process is carried out at 90–105oC using 1-2% bleaching earth and deodorization at 240-270oC. The high concentration of bleaching earth and deodorization temperature causes carotene to be degraded leading to low carotene content in the final product. The effort to maintain the carotene content is to process CPO into red palm oil (RPO). The content of carotene and fatty acids contained therein will be damaged in the presence of high heat, ascertain this, a study was conducted on the effect of heating time on the chemical properties of red palm oil. The study was conducted using a completely randomized block design with prolonged heating treatment (0, 2, 4, 6, 8 and 10 hours) at 180oC and repeated 3 times and then the fatty acid content, peroxide value, iodine number and functional groups formed in bulk red palm oil purchased online were observed. The results showed that increasing the heating time can decrease the iodine number but increase the acid number and peroxide value. Heating at 180oC for 10 hours produced iodine, acid and peroxide value of 57.72, 9.56 and 12.55, respectively. The results of the analysis using Fourier Transform Infra-Red (FTIR) showed the presence of free fatty acids at wave number 722 cm-1 and peroxide numbers at wave number 2.854 cm-1. The test results using gas chromatography showed that linoleic acid decreased by about 3.23% during heating for up to 10 hours, while saturated fatty acids increased by about 0.32%. Key words: Cooking oil, Free fatty acid, Iodine number, Peroxide number, polymerization
D Sartika, S Y Febrianda, Susilawati, and N Herdiana
IOP Publishing
Abstract Babadotan leaf has an antibacterial agent which able to protect the skin from types of infectious diseases. The antibacterial agent is potential to be developed as an antibacterial agent in soap preparation also potential replaced the SLS soap. The purpose of this study is to determine the best concentration extract of babadotan on liquid soap based SNI 06-4085-1996. The concentration treatment of babadotan leaf extract consisted of 9 levels (0-40%). Observations made included the degree of acidity (pH), specific gravity, foam stability, total plate count, sensory test consisting of a scoring test and a hedonic test. Then the data were analyzed using the Least Significant Difference (LSD) test at the 5% level. The result is the best babadotan extract liquid bath soap at an extract concentration of 25%. Babadotan extract liquid soap produces the best characteristics with a score color 3.32 (typical babadotan), aroma 3.67 (fresh), texture 2.95 (less viscous), foam 3.32 (like), and overall acceptability 3.52 (like). The 25% extract treatment resulted in a pH value of 6.59, a specific gravity is 1.03 and a total plate number of 3.4x104. The stability of the resulting foam is at 94.35%, antibacterial inhibition formed was 18.41 mm.
D Sartika, P M Ayunisa, Susilawati, and N Herdiana
IOP Publishing
Abstract Reprocessing organic waste such as leaves and fruit peels can produce natural hand sanitizers with novelty or useful findings. Waru leaf hand sanitizer is a new innovation that uses natural ingredients and low alcohol. Natural extracts in products are still susceptible to damage, so an estimated shelf life is needed. Estimated shelf life is related to product quality, both producers and consumers really need it. Estimating the shelf life of an item is one way to find out how long the product can be stored. By using the ASLT (Accelerated Shelf Life Testing) method with the Arrhenius model, this study aims to determine how long the waru leaf hand sanitizer gel can last. For 18 days, the waru leaf hand sanitizer was stored at storage temperatures of 30°C, 35°C, and 40°C. Direct observation of the object of research (pH, texture, aroma, color, and absorbency) was used to obtain research data. Waru leaf hand sanitizer has 108.48 days (3.17 months) shelf life at 30°C, according to the results.
Widia Rini Hartari, Sri Hidayati, Tanto Pratondo Utomo, Dewi Sartika, and Suharyono
Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Lampung
Lampung is the third largest producer of nutmeg (Myristica fragrans) in Sumatra Island, Indonesia. Most nutmeg essential oil refining industries in Lampung process nutmeg seeds, but not many distill nutmeg leaves. Therefore, it is necessary to identify the chemical compounds of nutmeg essential oil to determine the potential for further processing products and the quality of nutmeg essential oil. The leaf essential oil samples were obtained from a refining industry in Pesawaran, Lampung, Indonesia. The chemical compounds of the essential oils were identified using gas chromatography-mass spectrometry. Nutmeg leaf essential oil quality was then evaluated according to SNI 06-2388-2006 as standard testing for nutmeg oil. The data were then analyzed descriptively. The results identified 28 active compounds in nutmeg leaf essential oil. Compounds with high relative abundance were streptamine (76.46%), aquinolizine (4.67%), boron (3.73%), kaurene (2.03%), pyrrole (1.95%), and naphthalene. There were also terpenoid compounds that produced aromas, such as guaiol, borneol, cedrene, cubenol, and spathulenol. The quality assessment of leaf nutmeg essential oils also fulfilled the requirement of SNI 06-2388-2006. However, the optical produced rotation towards the left, namely -9.48°, and a specific gravity of 0.87, less than the SNI 06-2388-2006 requirement of 0.88. Nutmeg leaf essential oil has the potential to become a raw material for health and beauty products. Keywords: agroforestry, essential oil, nutmeg leaves, streptamine, terpenoid compounds
Nurbaiti, Siti Nurdjanah, Sussi Astuti, Tanto Pratondo Utomo, and Dewi Sartika
AIP Publishing
Dewi Sartika, Sussi Astuti, Ria Iswandari, Subeki, and Mirnawati B. Sudarwanto
AIP Publishing
Dewi Sartika, Mirnawati B. Sudarwanto, Susilawati, Sri Hidayati, Hendriawan Wibisono, and Helvi Yanvika
AIP Publishing
C A Brilian, S Astuti, D Sartika, Suharyono, and S Hidayati
IOP Publishing
Abstract Beluntas leaves vegetable leather is a new processed product, so its shelf life is currently unknown. This research utilised the ASLT (Accelerated Shelf Life Test) Arrhenius model to assess the shelf life of vegetable leather in three different forms of packaging, including aluminum foil, combination (aluminum foil-polyethylene), and polypropylene. The research includes two replications and a descriptive design. Three different types of packing were used to store vegetable leather for a month at oven temperatures of 30°C, 35°C, and 40°C (28 days). Every week, on days 0, 7, 14, 21, and 28, observations were made about the moisture content and sensory factors (texture, color, and aroma). The shelf life of vegetable leather was calculated using the parameter data using the Arrhenius model ASLT method with Microsoft Excel 2010. The results indicated that vegetable leather beluntas leaves packaged in aluminum foil had a shelf life of 179.53 days (5 months, 27 days), while in combination packaging (aluminum foil-polyethylene), they had a shelf life of 44.20 days (1 month, 13 days). In polypropylene packaging, the product had a shelf life of 35.94 days (1 month and four days) according to order 1 of the Arrhenius model ASLT method.
Sri Hidayati, Dewi Sartika, Sutoyo Sutoyo, and Ahmad Fudholi
International Information and Engineering Technology Association
To determine the shelf life of a product, an appropriate method is needed. This research aims to predict the shelf life of instant chocolate by using accelerated shelf life test (ASLT) with the Arrhenius equation. Instant chocolate was stored at 30℃, 40℃, and 50℃ in polypropylene plastic packaging for 42 days under vacuum conditions. Changes in water content, free fatty acids, flavour, clumping and total microbial number were detected. Results showed that an increase in temperature and shelf life duration can increase the water content and free fatty acid levels and reduce the score on the flavour reception of instant chocolate. Shelf life was estimated based on free fatty acid levels and first-order reactions. The shelf life of instant chocolate stored at 30℃, 40℃, and 50℃ is 281.58, 240.99 and 113 days, respectively.
D Sartika, S Astuti, and R Iswandari
IOP Publishing
Abstract Chicken meat is a food product that is damaged easily and it’s a good medium for microbial growth. Therefore, it is needed a way to reduce the contamination of microbial pathogens. Cassava leather is a byproduct that contains an active compounds and it has a natural antimicrobial function to reduce pathogenic microbe contaminant. This study to determine the presence of natural antimicrobial activity against Escherichia coli and Salmonella sp. in chicken meat. The research was conducted using single factor with 7 treatment in Completely Randomized Block Design as many as 5 replications. Seven treatments of this research one positive control treatment (amoxicillin), and one treatment as control (96% ethanol). The results is cassava ethanol extract able to inhibit of Escherichia coli with the inhibitory diameter of 10.08 mm and Salmonella sp. with an inhibitory diameter diameter of 9.17 mm at a concentration extract of 100%, by extract concentrations of 80%, 60%, 40%, and 20%, with each inhibitory diameter 8.98 mm, 8.67 mm, 8.62 mm, 8.45 mm against Escherichia coli and 8.58 mm, 8.22 mm, 7.73 mm, 7.56 mm against Salmonella sp. The best concentration of cassava ethanol extract as a natural antimicrobial in chicken meat was 100% with total decrease to Escherichia coli 5.8 × 107cfu / g (69.05%) and total decrease of Salmonella sp by 4.0 × 107 cfu / g (41.17%).
DEWI SARTIKA, SRI BUDIARTI, and MIRNAWATI SUDARWANTO
Bogor Agricultural University
The ability of phage FR38 to lysis indigenous Salmonella P38 from feces of diarrheal patient has been studied. However, effects of phage FR38 on organ system were not revealed as yet. This study was conducted to observe the effect of phage FR38 on blood chemistry, kidney functions, and liver functions. Twelve Sprague-Dawley rats were used as a model for this study that were divided into two groups; (i) control and (ii) treated group with phage FR38. For treated phage group, each rat was administered by 5 ml/kg bw of 1.59·10 7 pfu/ml of phage intragastric. The blood parameters were analysed on day 16. The results revealed that body and organs weight, erythrocyte, hematocrit, hemoglobin, leukocyte, total protein, creatinine, SGOT, and SGPT of phage treatment rats were not significantly different with the control rats on day 16 (P > 0.05). Therefore, this study showed was no effect of phage FR38 on body weight, blood chemistry, kidney and liver functions of the rat (P > 0.05).