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All Journal Agrointek Jurnal Teknik Kimia Jurnal Teknologi Pertanian Jurnal Fisika Unand JURNAL INTEGRASI PROSES Journal of Natural Sciences and Mathematics Research Briliant: Jurnal Riset dan Konseptual Jurnal Penelitian Pendidikan IPA (JPPIPA) CHEESA: Chemical Engineering Research Articles Journal of Functional Food and Nutraceutical Journal of Applied Science, Engineering, Technology, and Education Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Serambi Engineering Indonesian Journal of Chemical Science
Sintha Soraya Santi
Department Of Chemical Engineering, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Surabaya, East Java
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Physics Other

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KAJIAN PEMANFAATAN LIMBAH NILAM UNTUK PUPUK CAIR ORGANIK Soraya Santi, Sintha
Jurnal Teknik Kimia Vol 2, No 2 (2008): JURNAL TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jurnal_tekkim.v2i2.93

Abstract

Waste of the distillation of pogestemon cablin still havet high nutrient content and potentialas a good raw material of organic fertilizer . Rapid composting technology and efficient organicfertilizer will produce high quality compost. This study aim to determine the best conditions in termsof fermentation time 6,10,14,18,22 day and volume of bacteria (EM4): 2,4,8,10% EM4/solution wereadded to the N, P, K most in the process of making liquid fertilizer to use waste leaves the distillationof pogestemon cablin of N, P and K respectively 10.6% weight, 1.19% and 3.08% heavy weight andthe volume EM4 8% and the fermentation time of 14 days.Key words : pogestemon cablin, fermentation, ,liquid organic fertilizer, nitrogen,kalium, phospor
KAJIAN PEMANFAATAN LIMBAH NILAM UNTUK PUPUK CAIR ORGANIK DENGAN PROSES FERMENTASI Soraya Santi, Sintha
Jurnal Teknik Kimia Vol 4, No 2 (2010): JURNAL TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jurnal_tekkim.v4i2.133

Abstract

Waste of the distillation of pogestemon cablin still havet high nutrient content andpotential as a good raw material of organic fertilizer . Rapid composting technology and efficientorganic fertilizer will produce high quality compost. This study aim to determine the bestconditions in terms of fermentation time 6,10,14,18,22 day and volume of bacteria (EM4):2,4,8,10% EM4/solution were added to the N, P, K most in the process of making liquid fertilizerto use waste leaves the distillation of pogestemon cablin of N, P and K respectively 10.6% weight,1.19% and 3.08% heavy weight and the volume EM4 8% and the fermentation time of 14 days.Key words : pogestemon cablin, fermentation, ,liquid organic fertilizer, nitrogen,kalium, phospor
PENURUNAN KOSENTRASI SURFACTAN PADA LIMBAH DETERGEN DENGAN PROSES PHOTOKATALITIK SINAR UV Soraya Santi, Sintha
Jurnal Teknik Kimia Vol 4, No 1 (2009): JURNAL TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jurnal_tekkim.v4i1.123

Abstract

Photokimia have used as by many alternative processing of water. Photokimia reaction is reaction of chemistry which is induction by light either trough indirect and also direct. Conversion ofr Energy light become chemical energy or electrics represent elementary principle of photokimia. To quicken reaction of conversion needed by the existence of catalis reffered as catalis system. Catalis will be active if obtaining light energy. In course of fotokimia will be formed by radical hydroxyl to degrade compound of organic underwater of waste like surfactant. The research dergradation of concentration surfactant used Titanium Dioxide catalis with light source the used is lamp of UV which variation of 15 watt, 30 watt and 36 watt. The objective of research to determine abilitry degradation of concentration of surfactant in waste of detergent. Result of research indicate that ability of degradation of be concentration use TiO2 counted 2,2 gr with result 96,5 %, time of radiating 2,5 hour and lamp energy 36 watt. Key words :Photokimia, Photokatalitik, Surfactan 
KARAKTERISTIK GUGUS FUNGSI PADA POLIMERISASI SILIKA SELULOSA Santi, Sintha Soraya; Febriansyah, Harris; Chamida, Rida; Saputro, Erwan Adi
Jurnal Teknik Kimia Vol 15, No 2 (2021): JURNAL TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/jurnal_tekkim.v15i2.2558

Abstract

bangannya. Berbagai penelitian telah dilakukan untuk mencari kondisi terbaik dalam prosesmendapatkannya. Silika selulosa didapatkan dari polimerisasi. Polimerisasi silika selulosa dipengaruhioleh kondisi modulus sodium selulosa (Na2.nSiO2), dimana n adalah rasio molar SiO2 dan Na2O. Padapenggunaan modulus yang rendah tidak dapat terjadi polimerisasi, di sisi lain dengan peningkatankosentrasi NaOH berpengaruh terhadap kemurnian silika sehingga menyebabkan tidak dapat terjadipolimerisasi. Untuk menghindari gagalnya proses polimerisasi maka ditambahkan Carboxy MethylCellulose (CMC) yang berfungsi sebagai zat pengikat. Tujuan dari penelitian ini adalah untukmengetahui karakteristik gugus fungsi pada polimerisasi silika selulosa pada berbagai modulus sodiumselulosa. Penelitian ini dilakukan dalam 4 tahap yaitu ekstraksi silika dari geothermal sludge, prosespolimerisasi silika selulosa, proses gellin, dan uji FTIR untuk mengetahui gugus fungsi penyusun silikaselulosa. Hasil yang didapatkanyaitu terdapat 4 gugus fungsi penyusun silika selulosa, antara lainalkohol (- OH) dengan rentang panjang gelombang 3433,98 – 3362,84(cm-1 ) ,karboksilat (-COOH)1637,20 – 1617,54 (cm-1 ), siloksan (Si-O-Si) 1065,89 -1042,73 (cm-1 ), dan silanol (Si-OH) 796,63 –788,43 (cm-1).DOI : https://doi.org/10.33005/jurnal_tekkim.v15i2.2558
Synthesis of Edible Film from Crab Shell Chitosan and Banana Peel Starch Santi, Sintha Soraya; Hariyanto, Ayu Puspita Kandhi; Hartono, Muhamad Dendy
Nusantara Science and Technology Proceedings 1st International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2020.0524

Abstract

Nowadays the use of plastics has become an important material so that the demand for home products as well as in industrial production is increasing. The activity of using plastics is increasing, causing complex environmental problems because it’s non-biodegradable. One of the biodegradable plastics is an edible film, which is a thin layer as a food packaging or coating which can be consumed together with the packaged product. In this research, the edible film was made using a synthesis method with raw materials such as crab shell chitosan, banana peel starch, and glycerol. Chitosan effects film reinforcement, starch functions as a film matrix former and glycerol also functions to increase the flexibility of the film. Through this research, it is hoped that the ratio of raw materials for the edible film including starch, chitosan, and glycerol can affect the characteristics of edible film such as tensile strength, percent elongation, percent of the solubility value in water.
Extraction of Tannin From Ketapang Leaves (Terminalia catappa Linn) Santi, Sintha Soraya; Irawati , Febriana; Prastica, Nita
Nusantara Science and Technology Proceedings 1st International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2020.0530

Abstract

Ketapang tree (Terminalia Catappa Linn) is a wild plant that trees is not including trees cultivated. Ketapang tree (Terminalia Catappa Linn) spread to almost all regions in Southeast Asia, including in Indonesia except Sumatra and Kalimantan are somewhat rare in nature. Study of Extraction Tannins from Ketapang leaves (Terminalia Catappa Linn) is done to find a solvent extraction and concentration on the extraction of tannins from leaves ketapang (Terminalia Catappa Linn) using ethanol solvent. The extraction process is done in a laboratory-scale batch and by the principles of solid-liquid extraction in a three-neck flask stirred for the specified time, namely 30, 60, 90, 120, 150 (minutes) with the concentration of solvent (ethanol) 60%, 70%, 80%, 85%, 90% as variable variables. While the weight of the sample remains variable 10 grams, ± 200 mesh particle size, extraction temperature 85 ? C, stirring speed 200 rpm, ethanol solvent type, settling time ± 30 minutes, the solvent volume 250 ml, distilled water adjuvant. The best condition of the tannin extraction using 85% ethanol for 120 minutes obtained 98.97% yield tannin concentration.
Groundwater Risk Assessment as an Impact of Land Use in the Groundwater Basin of Salatiga, Province of Central Java, Salatiga Kesuma, Destha A.; Purwanto, Purwanto; Putranto, Thomas T.; Rahmani, Tara Puri Ducha; Santi, Sintha Soraya
Nusantara Science and Technology Proceedings 1st International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2020.0545

Abstract

Variation of land use can affect the quality of groundwater and increase the potential for groundwater contamination. Physical environmental conditions that have a low sensitivity to contamination of groundwater, but the use of land which could potentially generate pollutants, such as industrial areas, residential, the agricultural activity can increase the risk level of contamination in the groundwater in the area. The purpose of this study is to develop a groundwater risk to contamination map in the shallow aquifer and to determine priority areas of groundwater quality monitoring in Salatiga Groundwater Basin. Groundwater risk to contamination map was prepared on aspects of land use and the degree of vulnerability of groundwater to contamination using DRASTIC methods and spatially was prepared by using Geographic Information System. Results of the assessment of risk levels obtained worth the risk index 93-204. The risk index values are grouped into five (5) classes of risk: low, low to medium, medium, medium-high, and high. The output of this research can be input for local governments in understanding the possible spread of groundwater contamination as well as choosing the right strategy for the conservation of groundwater resources in the Groundwater Basin of Salatiga.
STUDI PEMBUATAN ES KRIM YOGHURT SINBIOTIK DARI PROPORSI YOGHURT UWI UNGU : SUSU DAN PENAMBAHAN CARBOXY METHYL CELLULOSE Rosida, Rosida -; Santi, Sintha Soraya
Jurnal Teknologi Pertanian Vol 22, No 2 (2021)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtp.2021.022.02.5

Abstract

ABSTRAKUwi ungu mempunyai kandungan serat pangan dan inulin yang tinggi, sehingga dapat digunakan sebagai sumber prebiotik. Filtrat uwi ungu bersama susu sapi dapat difermentasi menjadi yoghurt sinbiotik. Selanjutnya yoghurt sinbiotik dan susu sapi diolah menjadi es krim untuk meningkatkan daya terima produk. Tujuan penelitian ini adalah mengetahui pengaruh proporsi yoghurt sinbiotik dan susu sapi serta penambahan CMC (Carboxy Methyl Cellulose) pada sifat fisikokimia dan organoleptik es krim yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap pola faktorial dengan 2 faktor dan 2 ulangan. Faktor kesatu adalah proporsi yoghurt sinbiotik:susu (20:80, 30:70, 40:60) dan faktor kedua adalah penambahan CMC (0,4, 0,5, 0,6%). Data yang diperoleh dianalisis dengan analisa sidik ragam, bila terdapat perbedaan yang nyata dilanjutkan dengan Uji DMRT. Perlakuan terbaik diperoleh pada perlakuan proporsi yoghurt sinbiotik:susu sapi (30:70) dan penambahan CMC 0,6%, yang menghasilkan es krim dengan rata-rata total BAL (Bakteri Asam Laktat)  5,85 log CFU/ml, pH 5,20, overrun 38,35%, laju pelelahan 15,34 menit, viskositas  108,75 mPas, rata-rata skor tekstur 4,40, skor rasa 4,73, skor warna 4,47 dan skor aroma 4,60 (suka-sangat suka). Yoghurt sinbiotik yang dihasilkan mempunyai sifat fisikokimia dan dapat diterima konsumen sehingga dapat dikembangkan sebagai minuman kesehatan. ABSTRACT Purple water yam had high inulin and dietary fiber content, so it could be used as prebiotic source. The purple water yam filtrate together with cow’s milk can be fermented into synbiotic yoghurt. Furthermore the synbiotic yoghurt and milk were processed into ice cream in order to increase the acceptance of the product. The purpose of this study was to determine the effect of the proportion of synbiotic yogurt and cow's milk and the addition of CMC (Carboxy Methyl Cellulose) on the physicochemical and organoleptic properties of the ice cream produced. This study used Completely Randomized Factorial Design with 2 factors and 2 replications. The first factor was the proportion of synbiotic yogurt : milk (20:80, 30:70, 40:60) and the second factor was the addition of CMC (0.4, 0.5, 0.6%). The data obtained were analyzed by analysis of variance, if there was a significant difference, proceed with the DMRT test. The best treatment was obtained in the proportion of synbiotic yogurt:cow's milk (30:70) and the addition of 0.6% CMC, which resulted in ice cream with average total LAB (Lactic Acid Bacteria) of 5.85 log CFU / ml, pH of 5.20, overrun of 38.35 %, melting rate of 15.34 minutes, viscosity of 108.75 mpas, and average texture score of 4.40, taste score of 4.73, color score of 4.47 and aroma score of 4.60 (like-very like).  The resulting synbiotic yogurt has physicochemical properties and can be accepted by consumers so that it can be developed as a healthy drink.
Study of Proportion of Milk with Lesser Yam Filtrate and Starter Concentration for Producing Synbiotic Yoghurt : (Study of Proportion of Milk with Lesser Yam Filtrate and Starter Concentration) Rosida Rosida; Sintha Soraya Santi; Rohman
International Journal of Eco-Innovation in Science and Engineering Vol. 2 No. 02 (2021): IJEISE
Publisher : Engineering Faculty, University of Pembangunan Nasional Jawa Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33005/ijeise.v2i02.42

Abstract

This study aimed to determine the effect of the proportion of cow's milk with lesser yam filtrate and starter concentration on the characteristics of synbiotic yoghurt. The research used a factorial completely randomized design (CRD) with two factors, factor I was the proportion of cow's milk with lesser yam filtrate (100:0; 60:40; 50:50; 40:60; 0:100) and factor II was the starter cocentration (3%, 5%, 7%). The data obtained were analyzed using analysis of variant (ANOVA) and if there was a significant difference between treatments, then continued with Duncan's test at the 5% level. Synbiotic yoghurt from proportion of cow's milk with lesser yam filtrate (50:50) and 5% starter concentration was the best treatment with total Lactic Acid Bacteria of 7.23 log CFU/ml; pH 4.20; total dietary fiber 3.05%, soluble fiber content 1.3%, inulin content 1.2%, fat content 0.41% and soluble protein content 2.66% with an average texture preference score of 6.13 (like much); taste core 6.02 (like much) and smell score 5.20 (like).
Pengembangan produk yoghurt sinbiotik uwi ungu (Dioscorea alata var purpurea) sebagai pangan fungsional Rosida Rosida; Sintha Soraya Santi
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.6161

Abstract

Purple water yam had good prospect to be developed as functioonal food because it had high dietary fiber, inulin, antocyanin and antioxidant compunds. The aim of this research was to determine the physicochemical and sensoric characteristics of synbiotic yoghurt from cow’s milk and purple water yam extract using Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium bifidum. This research used This research used Completely Randomized Design with factorial pattern which was consisted of 2 factors and 2 replications. Factor 1 is the proportion of cow’s milk : purple water yam extract (50:50, 40:60, and 30:70) and Factor 2 is concentration of Lactic acid bacteria (3%, 4% and 5%). ANOVA was employed to analyze the data. If there was asignificant diffence, it should be followed by Duncan’s Multiple Range Test (DMRT) at a significance level α=0.05. The result revelaed that the best treatment was the proportion milk: water yam extract (40:60) and 5% starter LAB, which produced synbiotic yoghurt with lactic acid bacteria total of 9.42 Log CFU/ml, lactic acid total 1.98%, dietary fiber content 3.85%. This synbiotic yoghurt had average hedonic score of taste 2.75, color 3.25, smell 3.50, texture 2.85, which means it was preferred by the pannels
Co-Authors Amalia Azzahroh Andriani, Silvia Desy Anjuda, Adli Putra Ardya Pramesti Regita Cahyani Ari Suwito Putra Ramadhon Ariesta Artamevia, Nazwa Azzahra, Tsania Putri Bintang Arya Sena Cakradetha, Ivenda Sasquea Chamida, Rida Damayanti, Savira Farizqy Dyah Suci Perwitasari Erliyanti, Nove Kartika Erwan Adi Saputro Erwan Adi Saputro Febriansyah, Harris Foni Putri Sandi Hamzah Fansuri Haque, Annisa Mutiara Salma Hariyanto, Ayu Puspita Kandhi Hartono, Muhamad Dendy Ika Nawang Puspitawati Indah Dwi Asti Irawati , Febriana ISNI UTAMI Juventino, Syahdhan Adiyah Islami Kesuma, Destha A. Ketut Sumada Caecillia Pujiastuti Khonsa Rezkania, Gita Kindriari Nurma Wahyusi Kindriari Nurma Wahyusi Kusumawati, Yuly Milenia, Bella Mohd Hafiz Dzarfan Othman Muhammad Aji Pangestu Mutasim Billah Muthiah, Dewi Muzdalifah, Muzdalifah Nandini , Atika Nelvira Juanmara Ardyansa Novel Karaman Nugraha, Reva Edra Nur Aini Fauziyah Nuraffandy, Achmad Naufal Nurfita, Etti Nurhediana, Silvana Dwi Nurul Widji Triana Pangestu, Titan Obby Pasang, Tim Pasang, Timotius Pramuji, Faiq Hawaari Ahmad Prastica, Nita Purwanto Purwanto Puspitasari, Kurnia Putranto, Thomas T. Rachmad Ramadhan Yogaswara Rahmani, Tara Puri Ducha Ristikawati, Anita Rohman Rosida Rosida Rosida Rosida Rosida Rosida Rosida, Rosida - Salfana, Dian Rizka Sani Sania, Nabilla Silvana Dwi Nurherdiana Silvy Indah Safitri Sri Redjeki SRIE MULJANI Suprihatin Suriyanto Suriyanto, Suriyanto Susilowati sutiyono sutiyono Sutiyono, Sutiyono Syafsir Akhlus Tasya Vyra Putri Ariyani Trianna, Nurul Widji Utama, Shanita Agitiya Wahyudi, Bambang Wahyusi, Kindriari Nurma Winandri, Kautsar Rahman Windhy Mutiara Salsabillah Yahya A. Zafirah, Shakanti 'Aqilah