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All Journal VALENSI Jurnal Presipitasi : Media Komunikasi dan Pengembangan Teknik Lingkungan JURNAL KIMIA SAINS DAN APLIKASI Alchemy : Journal of Chemistry Biology, Medicine, & Natural Product Chemistry EduChemia: Jurnal Kimia dan Pendidikan Indonesian Journal of Chemical Science International Journal Of Science, Technology & Management (IJSTM) Jurnal Pengabdian Vokasi
Damar Nurwahyu Bima
Chemistry Department, Faculty Of Sciences And Mathematics, Diponegoro University, Jl. Prof. Soedarto, SH., Tembalang, Semarang|Diponegoro University|Indonesia
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Public Health Transportation

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IDENTIFIKASI DAN PERBAIKAN MESIN PEMBENTUK KEJU MOZERRELLA Darmanto, Seno; Umardani, Yusuf; Bima, Damar Nurwahyu; Yuniarto, Yuniarto; Ridwan, Mohd
Jurnal Pengabdian Vokasi Vol 4, No 1 (2025): Juni 2025
Publisher : Sekolah Vokasi Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jpv.2025.30644

Abstract

Kegiatan pengabdian Iptek Desa Binaan Undip (IDBU) melalui sinergisitas UMKM Kampung Susu, Pemerintah Desa dan Bumdes  dilakukan untuk meningkatkan dan menggerakkan ekonomi masyarakat berbasis bahan baku susu sapi perah yang melimpah di desa Banyuanyar kecamatan Ngampel kabupaten Boyolali. Tujuan kegiatan diprioritaskan pada pengembangan diversifikasi produk turunan susu akan diprioritaskan pada rancang bangun peralatan untuk pembentukan keju jenis mozzerella berbasis teknologi poros berulir ganda. Realisasi perbaikan mesin pembentuk keju masih dalam capaian identifikasi ketidaksempurnaan membentuk keju mozerella. Ada indikasi kebocoran di mesin pembentukan sehingga tekanan yang dibangkitkan oleh poros berulir tidak mencapai tekanan operasional. Identifikasi mesin pengaduk juga menunjukkan bahwa mesin mengalami kendala kaitan gear transmisi yang sering patah. Indikasi penyebab kerusakan adalah beban putar yang tinggi dan tiba-tiba/kejut. Identifikasi mesin pasteurisasi menunjukkan pengatur temperatur yang tidak stabil dan sistem pengadukan untuk pasteurisasi yang masih terbuka
Effects of Temperature and Heating Time on Degradation and Antioxidant Activity of Anthocyanin from Roselle Petals (Hibiscus sabdariffa L.) Suzery, Meiny; Nudin, Burhan; Nurwahyu Bima, Damar; Cahyono, Bambang
International Journal of Science, Technology & Management Vol. 1 No. 4 (2020): November 2020
Publisher : Publisher Cv. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46729/ijstm.v1i4.78

Abstract

The effects of temperature and heating time on the degradation and antioxidant activity of anthocyanin compounds from roselle petals (Hibiscus sabdariffa L.) have been evaluated from this research. The purpose of this study is to determine, the degradation and antioxidant activity of anthocyanin compounds on variations of temperature and heating time. In this study anthocyanin was extracted from roselle petals using ethanol solvent at 25oC. Then the anthocyanin extract obtained was dissolved into aqueous solution. The solution was then heated at 40oC, 60oC and 80oC for 60 minutes. The degradation of anthocyanin compounds was analyzed by calculating the total of anthocyanin contents, while the antioxidant activity was evaluated using the DPPH method. The results showed that Total Anthocyanin Content (TAC) from the extract solution before heating was 144.28 mg/L. Meanwhile the total value of anthocyanin in the 60 minutes after heating at 400C, 600C and 800C are 108.88 mg/L, 88.84 mg/L and 63.78 mg/L respectively. Heating at 80oC decreases antioxidant activity by increasing the IC50 value to 86.8 ppm higher than the conditions before heating. The increase of temperature and length of the heating process made the anthocyanin structure degraded. Degradation was indicated by the reduction of total anthocyanin content and the decrease of antioxidant activity.
Co-Authors Amalina, Nur Dina Ayu Sri Wahyuni Bambang Cahyono Choiril Azmiyawati Christiana Suci Prihatini Deana Wahyuningrum Herayati, Herayati Indah Puspita Sari, Indah Puspita Irma Mulyani Ismiyarto Ismitarto Khairini Pertiwi Kumala Devi Liswinda Zafirah Rahmatia Meiny Suzery Mohd Ridwan Mukhammad Asy'ari Nafisa Khairunisa Ngadiwiyana M.Si. S.Si. Niken Windi Saputri Nor Aida Zubir Nor Basid Adiwibawa Prasetya Nudin, Burhan Purbowatiningrum Ria Sarjono Seno Darmanto Sriatun Sriatun Sriyanti Sriyanti Suhartana Suhartana Yulyani Nur Azizah Yuniarto Yuniarto, Yuniarto Yusuf Umardani