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All Journal Jurnal Teknik Kimia USU Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Teknik Kimia USU
Fitriani, Dea Syifa
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Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Optimasi Asam Sitrat Limbah Batang Pisang (Musa Paradisiaca L.) Dengan Metode Kultivasi Cair Prihastuti, Putri; Aji, Bayu Prasetyo; Fitriani, Dea Syifa; Maharani, Farikha; Hartati, Indah
Prosiding Sains Nasional dan Teknologi Vol 11, No 1 (2021): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 11 2021
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36499/psnst.v1i1.5370

Abstract

Asam sitrat merupakan salah satu produk kimia yang aman digunakan pada makanan oleh semua badan pengawasan makanan nasional maupun internasional. Asam sitrat dapat diproduksi melalui proses fermentasi mikroorganisme penghasil asam sitrat. Aspergillus niger merupakan salah satu mikroorganisme yang dapat digunakan pada proses produksi asam sitrat. Penelitian ini bertujuan membuat asam sitrat dari limbah batang pisang dengan variasi penambahan volume starter (10, 20, 30, 40, 50) mL dan lama waktu kultivasi cair (1, 2, 3, 4, 5) hari. Sumber karbon yang digunakan adalah hidrolisa cair hasil pretreatment limbah batang pisang, sedangkan sumber nitrogen yang digunakan adalah (NH4)2SO4. Analisis yang dilakukan mencakup perubahan pH, total asam, biomassa dan rendemen (yield) yang dihasilkan. Hasil penelitian ini menunjukkan bahwa asam sitrat paling banyak diproduksi pada penambahan volume starter 20 mL serta lama waktu fermentasi 5 hari dengan total asam 8,06 mg/ml, pH 2,8 dan rendemen 46%.
Pembuatan Pengawet Alami Ikan Baronang (Siganus vermiculatus) dari Kayu Secang (Caesalpinia sappan L.) Menggunakan Ekstraksi Berbantu Gelombang Ultrasonik Fitriani, Dea Syifa; Soimah, Siti; Kurniasari , Laeli
Jurnal Teknik Kimia USU Vol. 14 No. 1 (2025): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jtk.v14i1.15229

Abstract

This research aims to make a natural preservative of secang wood against baronang fish. The active flavonoid compounds of secang wood can function as antioxidants, antimicrobials, and antibacterials. Secang wood extract is obtained by ultrasonic extraction with a 60% ethanol solvent. Variable temperature and extraction ratio are the most optimal at 50 °C and a ratio (w/v) of 1:20. The extracts obtained were analysed for total phenolic levels, antioxidant levels, water content, and ash content. The extract is then used as a baronang fish preservative with a concentration of 600 ppm and 1200 ppm at room temperature and refrigerator. The result is a phenolic content of 2,24 mgGAE/g, a water content of 38,96%, an ash content of 0,65%, and an antioxidant content of 109,25 ppm. Preservation results were analysed total plate number at 3 hours, 6 hours, and 9 hours, as well as the average microbial growth at 9 hours of incubation. The result exceeds the quality standard of fresh fish SNI 2729:2013, which is 5,70 CFU/g. The longer the storage time of baronang fish, the more microbes grow, which is closely related to organoleptic analysis, which decreases its freshness rate.
Pembuatan Pengawet Alami Ikan Baronang (Siganus vermiculatus) dari Kayu Secang (Caesalpinia sappan L.) Menggunakan Ekstraksi Berbantu Gelombang Ultrasonik Fitriani, Dea Syifa; Soimah, Siti; Kurniasari , Laeli
Jurnal Teknik Kimia USU Vol. 14 No. 1 (2025): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/jtk.v14i1.15229

Abstract

This research aims to make a natural preservative of secang wood against baronang fish. The active flavonoid compounds of secang wood can function as antioxidants, antimicrobials, and antibacterials. Secang wood extract is obtained by ultrasonic extraction with a 60% ethanol solvent. Variable temperature and extraction ratio are the most optimal at 50 °C and a ratio (w/v) of 1:20. The extracts obtained were analysed for total phenolic levels, antioxidant levels, water content, and ash content. The extract is then used as a baronang fish preservative with a concentration of 600 ppm and 1200 ppm at room temperature and refrigerator. The result is a phenolic content of 2,24 mgGAE/g, a water content of 38,96%, an ash content of 0,65%, and an antioxidant content of 109,25 ppm. Preservation results were analysed total plate number at 3 hours, 6 hours, and 9 hours, as well as the average microbial growth at 9 hours of incubation. The result exceeds the quality standard of fresh fish SNI 2729:2013, which is 5,70 CFU/g. The longer the storage time of baronang fish, the more microbes grow, which is closely related to organoleptic analysis, which decreases its freshness rate.
Co-Authors Aji, Bayu Prasetyo Farikha Maharani Indah Hartati Kurniasari , Laeli Prihastuti, Putri Soimah, Siti