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All Journal Jurnal Penelitian Pendidikan IPA (JPPIPA) Jurnal Teknologi Pengolahan Pertanian Journal Of Carbazon
Sunartaty, Rita
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Materials Science & Nanotechnology Physics

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Pengaruh Penambahan Tepung Rumput Laut (Eucheuma cottonii) dan Rasio Pasta Ubi Jalar Ungu (Ipommoea batatas var Ayamurasaki) – Tepung Terigu pada Karakteristik Mie Basah Sari, Putri Meutia; Muhardina, Virna; Hakim, Lukmanul; Rahmiati, Tengku Mia; Sunartaty, Rita; Irmayadani, Irmayadani; safitri, isna; Aprita, ika Rezvani; Luciana, Lisma
Jurnal Teknologi Pengolahan Pertanian Vol 5, No 2 (2023): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v5i2.8700

Abstract

Seaweed (Eucheuma cottonii) is an abundant marine commodity in Indonesia, used for gelatin and carrageenan in food, pharmaceutical, and cosmetics industries, while sweet potato is one of crop commodities as a source of carbohydrates having potential for food diversification and agro-industry, such as noodle. The main concern characteristic of noodle is chewiness and elasticity. The aim of this study was to determine the effect of seaweed flour addition and the ratio of purple of sweet potato paste on quality of noodle. The research was conducted by using Completely Randomized Design (CRD) consisting of two factors, namely seaweed flour concentration (P) (10%, 20%, 30%), and ratio of sweet potato paste (R) (50:50, 60:40, 70:30). The results showed that the addition of seaweed flour (P) had no significant effect on water content, cooking time, organoleptic test regarding color, taste, and elasticity, but it had effect on ash content, water absorption capacity, and breaking strength. On the other hand, ratio of sweet potato had no significant effect on ash content, breaking strength, cooking time, and organoleptic tests of color, taste, and elasticity. The interaction between those two factors had effects on water and ash content. The best treatment was adding 30% of seaweed flour with ratio of sweet potato paste 60:40, in which 62.2% water content, 0.92% ash, 61% water absorption, 13 cm breaking strength, 2.15 minutes, and usual acceptance of organoleptic parameters (color, taste, elasticity). Keywords: Elasticity; noodle; purple sweet potato paste; seaweed flour
Study of Adsorption Kinetics and Degradation of Fatty Oil in Palm Oil Mill Effluent (POME) Using Activated Bentonite Sunartaty, Rita; Sufriadi, Elly; Saiful, Saiful
Journal of Carbazon Vol 2, No 1 (2024): June 2024
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jocarbazon.v2i1.37917

Abstract

A study was conducted on the treatment of palm oil liquid waste using activated bentonite through an adsorption method. Four variations of adsorbent treatments were employed: untreated bentonite (UBA), and chemically activated bentonite with 5%, 10%, and 15% H2SO4 (CAB-5, CAB-10, and CAB-15, respectively). The adsorption capacities (qe) for UBA, CAB-5, CAB-10, and CAB-15 were found to be 91.01, 97.01, 94.46, and 93.27 mg/g, respectively. The adsorption kinetics followed a first-order reaction model, with correlation coefficients (R2) of 0.70, 0.93, 0.98, and 0.94 for UBA, CAB-5, CAB-10, and CAB-15, respectively. Additionally, the fatty oil content of the treated waste, when adsorbed for 60 to 100 minutes, met the quality standard threshold, reducing it to below 25 mg/L. This study underscores the importance of addressing the waste produced by the palm oil industry and emphasizes the need for effective effluent treatment to protect the environment and ensure industry sustainability.
Biodegradable Plastic Synthesis Based on Kluwih Seeds (Artocarpus camansi) and Chitosan with the Addition of Glycerol Hidayat, Fadlan; Sunartaty, Rita; Ibrahim; Safiah; Fitriyana, Liya
Jurnal Penelitian Pendidikan IPA Vol 9 No 12 (2023): December
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v9i12.6352

Abstract

The natural resources of agricultural products have the potential to be raw material for making biodegradable plastic, one of which is starch from kluwih seeds (Artocarpus camansi). This study examines the potential of kluwih seed starch as a basic material for making biodegradable plastic. This research method is experimental, the raw material for making biodegradable plastic is the kluwih seed starch originating from Aceh Besar Regency, Aceh Province. Other additives used are chitosan as reinforcement and glycerol as plasticizers. The analysis is carried out, namely mechanical properties, morphology, thermal, functional groups, water absorption and degradation analysis. The results of the analysis of this study show that the kluwih seed starch functions as a basic material for making biodegradable plastic. As chitosan concentration increases, the resulting tensile strength increases with results obtained around 119.17-166.67 kgf/mm2, while the percentage of elongation is lower the results obtained are 6.82-11.15%. The morphological analysis shows the biodegrable plastic produced has a compact and homogeneous structure. The thermal analysis shows a good thermal stability to ranging from 180 to 370 oC. The results of the biodegradable plastic FTIR show wave numbers 1662.64–1049 cm-1. Water absorption analysis is obtained around 7.658-12.068%, a decrease in water absorption is influenced by the addition of chitosan concentration. Biodegradable paltic planted in the soil containing EM4 degraded for 3 days.
Co-Authors Hidayat, Fadlan Ibrahim Ika Rezvani Aprita Irmayadani, Irmayadani Isna Safitri, Isna Liya Fitriyana, Liya luciana, Lisma Lukmanul Hakim Rahmiati, Tengku Mia Safiah Saiful Saiful Sari, Putri Meutia Sufriadi, Elly Virna Muhardina, Virna