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All Journal Jurnal Keteknikan Pertanian Tropis dan Biosistem Studi Budaya Nusantara JURNAL REKAYASA KIMIA & LINGKUNGAN
Purwandaru, Kresna
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Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Environmental Science Mechanical Engineering Social Sciences

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Rancang Bangun Fermentor Yogurt Susu Kambing Etawa dengan Sistem Kontrol Sensor pH 4502C dan Suhu DS18B20 Berbasis Arduino UNO R3 Purwandaru, Kresna; Faturrohman, Denisya Eka; Putri, Anima Rahmatika; Maghfiroh, Rashieka Putri; Ridhollah, Muhammad Rifqi; Dewi, Luthfi Kurnia
Jurnal Keteknikan Pertanian Tropis dan Biosistem Vol 9, No 3 (2021)
Publisher : Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jkptb.2021.009.03.10

Abstract

Yogurt merupakan produk pangan fermentasi yang terbuat dari susu probiotik, seperti susu kambing etawa yang umumnya menggunakan peran bakteri asam laktat Lactobacillus bulgaricus dan Streptococcus thermophillus. Salah satu produsen yogurt yang menggunakan bahan susu kambing etawa yakni Goatzilla Farm and Café di Kabupaten Lumajang. Proses pembuatannya masih terhambat oleh fermentor yang sangat sederhana, kurang higenis, serta kondisi suhu dan pH fermentasi yang tidak stabil, sehingga dibutuhkan alternatif fermentor yang lebih optimal. Rancang bangun fermentor yogurt berkapasitas 18L dengan sistem kontrol pH 4502C dan suhu DS18B20 berbasis Arduino UNO R3 menjadi solusi yang ditawarkan, serta bertujuan agar proses fermentasi dan kualitas yogurt yang dihasilkan menjadi lebih baik. Arduino UNO R3 berfungsi sebagai pengendali utama dan pengendali komponen elektronika lainnya. Sensor suhu DS18B20 dan pH 4502C mengirim data tegangan secara real time dan otomatis kepada Arduino UNO R3 untuk diubah menjadi angka digital dan ditampilkan pada LCD 16x2. Hasil percobaan fermentor selama 2-8 jam menggunakan sensor suhu DS18B20 menunjukkan profil suhu stabil rentang 35oC-45oC, rata-rata %error 6.1%, dan menunjukkan performa kerja sensor suhu DS18B20 dapat bekerja dengan baik untuk mengukur suhu selama proses fermentasi yogurt. Sedangkan hasil percobaan menggunakan sensor pH 4502C menunjukkan profil nilai pH beragam pada rentang 5.1-6.8, rata-rata %error 12.6%, dan menunjukkan performa kerja sensor pH 4502C kurang baik apabila digunakan untuk mengukur pH yogurt. Nilai pH tersebut menunjukkan yogurt yang dihasilkan masih belum sesuai dengan standar SNI 2981-2009 yogurt dan perlakuan sensor pH perlu dioptimasi kembali.
EKSPLORASI DESAIN MOTIF BATIK CIUNG WANARA DENGAN MULTITEKNIK PADA KEBAYA MODIFIKASI Purwandaru, Kresna
Studi Budaya Nusantara Vol. 7 No. 1 (2023)
Publisher : Studi Budaya Nusantara

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Abstract

Ciung Wanara is one of the cultural tourism objects in Ciamis Regency has various historical relics and is one of the prehistoric relics owned by Ciamis. Batik is one of the handicrafts in the form of textiles. Along with the development of the fashion world until now, it has led designers to be more innovative and creative in designing designs on batik and the techniques used. Initially, batik only used one technique, it was written and stamped. However, this time the writer wants to give a new nuance in a batik design. And in general, kebaya is made of brocade or other materials, with very simple fashion pieces. But this time the writer wants to give a modern touch to the kebaya dress with the intention of being another attraction and also expanding the existence of kebaya and batik in society as well as reviving local culture. This research is a descriptive qualitative research. At the data collection stage, the researcher used the observation method and the document method, namely by collecting the information needed, while the document technique was by collecting information in the form of data from books, journals, the internet and other sources. The data analysis technique used intraesthetic data analysis and extra-aesthetic data analysis. The creation process includes designing, executing, and finishing. After making several exploratory designs, 5 main designs were chosen which were used as contemporary motifs that were applied to the kebaya and top shawl based on the author's ideas and concepts. Through the creation of this work, it is hoped that it can provide the latest innovations in kebaya and batik clothing.
Batch Adsorption of Tannins from Stevia Leaf Extract using Activated Carbon: An Investigation into Adsorption Isotherms and Adsorption Energy Dewi, Luthfi Kurnia; Purwandaru, Kresna; Maulida, Nurul Istikomah; Sarosa, Aji Hendra
Jurnal Rekayasa Kimia & Lingkungan Vol 19, No 1 (2024): Jurnal Rekayasa Kimia & Lingkungan (June 2024 )
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23955/rkl.v18i2.34370

Abstract

Stevia leaf extract (Stevia rebaudiana Bertoni) could have been utilized as an alternative natural sweetener because it possessed a sweetness level 300 times that of sucrose sugar. However, stevia leaf extract still contained a bitter taste attributed to the presence of tannins. The method that can be used to reduce tannin content is batch adsorption using activated carbon. This study aimed to investigate the batch adsorption process for the tannin content of stevia leaf extract using activated carbon with variable adsorption times ranging from 5 to 180 minutes, which included the appropriate adsorption isotherm model and adsorption energy. Stevia leaves were extracted through maceration with 70% ethanol. The results of the stevia leaf extract were adsorbed in batches using activated carbon treated with 1M NaOH. The analysis was carried out by testing the tannin content (mg/g TAE) using a UV-Vis spectrophotometer at a wavelength of 735 nm and calculating the adsorption isotherm and adsorption energy. The results showed that the tannin content before adsorption was 0.910 mg/g TAE, and the lowest tannin content was 0.040 mg/g TAE at 100 minutes. The tannin content decreased between 590 minutes, remained constant, reached equilibrium at 95120 minutes, and increased again at 125180 minutes. The suitable adsorption isotherm model was the Freundlich isotherm with a value of R2 = 0.9998; KF = 25.293 [(mg/g)(L/mg)1/nf], and adsorption energy = -8.03 kJ/mol. The adsorption that occurred was classified as physical adsorption.
Co-Authors Aji Hendra Sarosa Faturrohman, Denisya Eka Luthfi Kurnia Dewi, Luthfi Kurnia Maghfiroh, Rashieka Putri Maulida, Nurul Istikomah Putri, Anima Rahmatika Ridhollah, Muhammad Rifqi