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All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Adi Ruswanto
Program Studi Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian INSTIPER Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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Pemanfaatan Arang Aktif Berbahan Pelepah Kelapa Sawit sebagai Adsorben Pemurnian Biodiesel dari Minyak Curah Jeremia Yosafat Rios; Mohammad Prasanto Bimantio; Adi Ruswanto
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 1 (2024): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i1.803

Abstract

The trans esterified biodiesel cannot be used immediately, because it still contains reaction residue and impurities. So it needs purification. One of them can use activated charcoal. The material used to make activated charcoal is palm fronds. Palm fronds contain lignocellulosic components, namely 25.08% cellulose, 24.06% hemicellulose and 18.46% lignin. This component can be applied as an adsorbent. The aim of the research was to determine the size of the activated charcoal and the length of time the adsorption of activated charcoal had an effect on biodiesel purification and to find out the best formulation from the ratio of the size of activated charcoal and the adsorption time to biodiesel purification. This study used a complete block design (RBL), with two factors, namely the ratio of activated charcoal size (A) and adsorption time (B) carried out 2 repetitions. For the average results of the analysis of this study, the acid number was 7.66 mg-KOH/gr, the saponification number was 251.75 mg KOH/gr, the density was 0.93 g/ml, the viscosity was 31.64 cst, the chromameter colour was 3.43, the impurities content was 4 .4% and GC-MS contained the most compounds, namely 9-Octadecenoic acid (Z)-, methyl ester with a surface area of 42.80% and a retention time of 27.292 minutes. The conclusion of the study is that the size comparison of activated charcoal and adsorption time made from palm fronds can adsorb impurities in biodiesel.
Pengaruh Jenis dan Penambahan Pengasam Alami terhadap Sifat Fisik dan Kimia Sirup Pepino Senja Oktavia; Reni Astuti Widyowanti; Adi Ruswanto
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 3 No. 2 (2024): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v3i2.1297

Abstract

This study aimed to: (1) determine the effect of type and addition of natural acidifier on the characteristics of pepino syrup; (2) determine the composition of type and addition of natural acidifier that produces pepino syrup that is most preferred by panelist. This research used the Completed Blok Design (CBD) method with 2 factors. The first factor was the type of citrus (A) with 3 levels, namely (A1 = lime), (A2 = lemon), (A3 =squeezed citrus). The second factor was the addition of natural acidifier based on the volume base of 200 ml pepino juice with 3 levels, namely (B1=2,5%), (B2=5%), (B3=7,5%). The results showed that the type of orange and the addition of natural acidifier influenced all physical properties (viscosity, total color difference), chemical properties (total soluble solids, pH, vitamin C, and antioxidants), and organoleptic (color, aroma, taste) of pepino syrup. Sample A3B2 with the type of squeezed oranges and the addition of 5% natural acidifier was the most favored pepino syrup by panelists with a score of 6, category like.
Minuman Teh Celup Cascara dengan Penambahan Cengkeh (Syzygium aromaticum) Hendrawan Saragih; Adi Ruswanto; Reza Widyasaputra
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 1 (2025): JUNI
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i1.1342

Abstract

This study is about cascara tea bag drinks with the addition of cloves (Syzygium aromaticum). This study aims to determine the effect of coffee skin drying time and the percentage of clove addition in making cascara tea bags, as well as to determine the ratio of drying time and percentage of clove addition that produces cascara tea bags preferred by panelists. This study used a Complete Block Design (CRD) with two factors. The first factor (Factor A) is the cascara drying time, which was tested at three different time levels, namely 4 hours (A1), 5 hours (A2), and 6 hours (A3). The second factor (Factor B) is the addition of clove powder with three different levels, namely 20% (B1), 30% (B2), and 40% (B3). The results of this study showed that variations in cascara drying time significantly affected water content, ash content, antioxidant activity, eugenol, taste preference test, color preference test, but did not significantly affect the total phenol analysis, and aroma preference test. However, varying drying time did not significantly affect the total phenol analysis and aroma preference test. Conversely, varying the amount of clove powder added significantly affected water content, total phenols, antioxidant activity, eugenol, and taste and color preferences, but did not significantly affect ash content or aroma preferences. Based on the overall organoleptic preference test, panelists scored between 4.57 and 5.14, with a rating of slightly liked.  
Cookies Tepung Umbi Gembili dengan Variasi Perbandingan Tepung Mocaf dan Persentase Tepung Cangkang Telur Ahmad Malik Khasanuddin; Maria Ulfah; Adi Ruswanto
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 4 No. 2 (2025): DESEMBER
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v4i2.1847

Abstract

This study examines the effect of the ratio of gembili tuber flour and mocaf flour, as well as the addition of eggshell flour, on the chemical and organoleptic properties of gembili tuber cookies produced. In addition, it aims to determine the treatment that produces the best gembili tuber cookies that are preferred for consumption. The experiment used a Completely Randomized Block Design (CRBD) with two factors. The first factor was the variation in the ratio of gembili flour to mocaf flour (100:0, 80:20, 60:40) w/w, while the second factor was the concentration of eggshell flour (3%, 6%, 9%) w/w.The results showed that the ratio of gembili flour to mocaf flour affected ash content, moisture content, fat content, protein content, calcium content, carbohydrate content, color preference, and texture preference of gembili cookies, but did not affect taste preference or aroma preference.The percentage of eggshell flour affected moisture content, ash content, protein content, fat content, carbohydrate content, calcium content, aroma preference, taste preference, and texture preference of gembili cookies, but did not affect color preference.The formulation capable of producing the best cookies was A2B3 (ratio of gembili tuber flour to mocaf flour = 80:20% and addition of 9% eggshell flour). These cookies had an average preference score of 5.73 (somewhat like), moisture content of 2.21%, ash content of 5%, protein content of 3.08%, fat content of 21.06%, carbohydrate content of 68.66%, and calcium content of 3.81 mg/100 g.
Co-Authors Ahmad Malik Khasanuddin Hendrawan Saragih Jeremia Yosafat Rios Maria Ulfah Mohammad Prasanto Bimantio Reni Astuti Widyowanti Reza Widyasaputra Senja Oktavia