Article Per Year (5 Year)
p-Index From 2020 - 2025
2.133
P-Index
This Author published in this journals
All Journal JURNAL GIZI INDONESIA Waste Technology Jurnal Hortikultura Journal of Mechanical Engineering Science and Technology Spektra: Jurnal Fisika dan Aplikasinya Journal of Applied Food Technology PROSIDING SEMINAR NASIONAL FISIKA (E-JOURNAL) Jurnal Pengabdian Vokasi Innovative: Journal Of Social Science Research
Miskiyah & Wisn Agus Supriatna Somantri Miskiyah & Wisnu Broto Agus Supriatna Somantri
Prodi Elektro Fakultas Teknik Univ. Pancasila, Srengseng Sawah Jagakarsa, Jakarta, 12640
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Physics Public Health Other

Published : 16 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 16 Documents
Search

 1   2 
Extraction of Crude Sunflower Seed Oil as a Vegetable Oil Rich in Antioxidant using the Microwave Assisted Extraction (MAE) Method Broto, Wisnu; Subagyo, Meylinda Dita Anggi
Waste Technology Vol 12, No 1 (2024)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/12.1.%p

Abstract

Oil is a basic necessity in every county, palm oil is an oil that is in high demand so the palm oil industry has an impact on world deforestation. One raw material that can be substituted is sunflower seeds, with a high antioxidant content obtained from vitamin E and selenium, amount 41.08 mg/100 gr. So we eill get a sunflower seeds oil product that is rich in antioxidants, which is beneficial for health. Extraction of sunflower seed oil was carried out using the Microwave Assisted Extraction (MAE) extraction method with N-Hexane solvent. This study will use the factorial design level 23 method to determine the most influential process variables to produce optimum operating conditions in making sunflower seed oil with Quicker Method analysis where the changing process. The variables extraction are temperature (T), time (W), and solvent volume (V), and the most influential process variables were obtained, amount extraction time of 9 minutes, temperature of 60°C, and solvent volume of 500 mL producing an oil yield of 53.6%, viscosity of 53.76 cSt, density of 0.919 g/cm3, water content of 0.23% b /b, FFA of 0.32% w/w, and IC50 value of 87.613 is classified as a strong antioxidant.
Effect of Water Content on Free Fatty Acid Value Reduction in Nyamplung Crude Oil (Calophyllum Inophyllum L.) Extracted by N-Hexane Solvent and Using Factorial Design Experiment Maulidinoor, Farah Salsabillah; Broto, Wisnu
Waste Technology Vol 11, No 2 (2023)
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/11.2.97-101

Abstract

This study aims to determine the effect of water content on free fatty acid levels in nyamplung (Calophyllum inophyllum L.) seed oil. Nyamplung fruit seeds have a relatively high oil content ranging from 40%-73%, which can be used as a biodiesel raw material. Nyamplung seed oil has a high FFA content that ranges from 15%-30%. The process of extracting nyamplung seed oil is done by the soxhletation method because it is considered the most efficient and uses nhexane solvent, which has non-polar properties and can increase oil yield (more than 50%). This study will use the factorial design level 2 method to determine the most influential process variables to produce optimum operating conditions in making nyamplung seed oil with the lowest FFA content. The variables used in this study are moisture content (8% and 12%), particle size (15 mesh and 25 mesh), and the ratio of materials and solvents (1:1 and 1:3). The analysis results showed that water content had the most significant influence on free fatty acid content with a value of 0.25 and the lowest free fat content of 13.30%.
The Effect of Mixing Red Coconut and Green Coconut on The Manufacture of VCO Using The Centrifugation Method Kamila, Nadya Permata; Broto, Wisnu
Journal of Applied Food Technology Vol 9, No 2 (2022)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.14892

Abstract

Virgin coconut oil (VCO) can be made from several types of coconuts by using several techniques that potentially result ini clear colour, distinct coconut smell, and long shelf life. In this study, centrifugation method was used in the manufacture of VCO by using green coconuts and red coconuts with a ratio of 1:1 and 2:1. This study aims to determine the ratio of the best raw materials and determine the % yield. This study uses factorial design and a quicker method for calculating the effect of the process variable with eight runs (experimental). The most influential variable was the centrifugation time, where the optimum yield was 35 minutes, the centrifugation speed was 800 rpm, and the ratio of green coconut and red coconut was 4:3. yielded 56.8% yield. It can be concluded that the best way to produce VCO with a high yield is to use a centrifugation method with a ratio of green to red coconuts of 4:3, a centrifugation time of 35 minutes, and a centrifugation speed of 800 rpm.
The Preparation of Virgin Coconut Oil Using Acid from Passion Fruit Extract at Different Temperature and Incubation Time Ayuningtyas, Inggrit Pangestu; Broto, Wisnu
Journal of Applied Food Technology Vol 10, No 1 (2023)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.14907

Abstract

Virgin coconut oil (VCO) is a liquid coconut product with a translucent color, a characteristic coconut aroma, and long shelf life. VCO can be made in various ways, including enzymatic, centrifugation, acidification, etc. In this study, the acidification method was used to manufacture VCO whereby the acid used is sourced from passion fruit. This study aims to determine the effect of passion fruit juice addition on the preparation virgin coconut oil. Several variables were employed in the current study, including passion fruit volume of 5 and 8 ml, incubation time of 12 hours and 24 hours, and incubation temperature of 36 and 48 °C in a Factorial Design. The amount of coconut was 660 grams and 660 ml distilled water. The results showed that the production temperature greatly influenced the free fatty acids produced. The best treatment was obtained on VCO with 8 ml passion fruit addition, 12 hours of formation time and 48°C incubation temperature, with 0.12% free fatty acids.
Optimalisasi Wortel Menjadi Selai Wortel Melalui Teknologi Tepat Guna di Desa Sikunang Kabupaten Wonosobo Broto, Wisnu; Arifan, Fahmi; Supriyo, Edy; Kartikasari, Nanik; Prasetyo, Alif Nur Fauzi; Utami, Palupi Diah
Jurnal Pengabdian Vokasi Vol 3, No 3 (2024): Juni 2024
Publisher : Sekolah Vokasi Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jpv.2024.20693

Abstract

Sikunang Village is one of 16 villages in Kejajar District, Wonosobo Regency, Central Java. Sikunang village with an area of 374 km2. Sikunang Village is referred to as an agropolitan village because of its abundant agricultural potential, especially carrots. Carrots that are ready to harvest are directly sold by farmers to middlemen so there has been no diversification of processed products from carrots that have a higher value. So it takes the creativity of citizens in diversifying processed food products from carrots. One of them is processing carrots into carrot jam using appropriate technology. The problem faced is that the jam cooker is still simple manual so that the doneness of the jam is not evenly distributed and some of the burnt is dark in color and the carrot jam filter has a small capacity so that it still cannot be perfectly smooth for the final result. Therefore, the community service program focuses on training innovations in the use of automatic jam cookers and jam filtration tools. In addition, the program was made with the aim that the Information and Counseling Center (PIK) for Adolescents in Sikunang Village and MSMEs in Sikunang Village can be optimal in producing carrot jam. It is expected that diversification of processed carrot jam food products will increase creativity in processing natural resources independently in the village and the economy of surrounding residents.
Pembuatan Plastik Dari Limbah Kulit Buah Nangka (Artocarpus heterophyllus Lamk) Broto, Wisnu; Venturini, Fernanda
Innovative: Journal Of Social Science Research Vol. 4 No. 2 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i2.10158

Abstract

Tanaman Nangka atau dikenal dengan nama latin Artocarpus heterophyllus Lamk merupakan suatu tanaman daerah tropis yang biasanya hanya dimanfaatkan pada bagian daging buahnya saja. Sedangkan terdapat kandungan pati dan selulosa pada kulit buah nangka yang dapat dimanfaatkan lebih lanjut. Salah satunya yaitu untuk pembuatan plastik . Pemanfaatan kulit nangka untuk dijadikan plastik mampu mengurangi limbah organik dan limbah plastik yang tidak dapat terurai yang jumlahnya cukup banyak di Indoneseia. Pada penelitian ini dikajii proses pembuatan plastik dari kulit nangka dengan penggunaan variasi yang berbeda yaitu suhu pemanasan, volume gliserol, serta konsentrasi pati dari kulit nangka. Dilanjutkan analisa atau pengujian yaitu analisa ketebalan plastik, ketahanan panas, ketahanan air, serta kemampuan biodegradasi. Didapatkan keadaan optimasi pada proses pembuatan plastik biodegradable dari limbah kutit buah nangka yaitu dengan variabel ekstrak pati kulit nangka (M) 14 gr, suhu pemanasan (T) 80oC, dan volume gliserol (V) 11 mL. Menghasilkan plastik biodegradable dengan ketebalan 0,59 mm, ketahanan panas 131oC, ketahanan air 72,88%, dan kemampuan biodegradasi 80,26%.
Co-Authors Agung Saputra Ainil Syafitri Al-Baarri, Ahmad Ni'matullah Alphanoda, Abid Fahreza Anang M Legowo Ane Prasetyowati R Ane Prasetyowati R. Ayuningtyas, Inggrit Pangestu Dwi Amiarsih Edy Supriyo Fahmi Arifan Hadipernata, Mulyana Heni Pujiastuti Kamila, Nadya Permata Kartikasari, Nanik Laili Izzati Mahendra, Adhi Maulidinoor, Farah Salsabillah Pangestika, Widia Prasetyo, Alif Nur Fauzi Prasetyowati, Ane Renaldi , Doni Chesa Sasmojo, Duta Widhya Sjaifullah - Subagyo, Meylinda Dita Anggi Suryaningsih, Noor Utami, Palupi Diah Venturini, Fernanda Yulianingsih -