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TEKNOLOGI ULTRAFILTRASI UNTUK PENGOLAHAN AIR TERPRODUKSI (PRODUCED WATER) Henny Ikka Safitri; Fella Ryanitha A.; Nita Aryanti
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 4, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Produced water generated from crude oil exploitation contains compounds such as BTEX, ammonia, phenol, and mercury that are dangerous for human health and environment. Some technologies have been applied for produced water treatment such as biological wastewater treatment with microorganism, coagulation and flocculation. In this research, produced water was treated using ultrafiltration membrane. Specifically this research is aimed to obtain characteristic of produced water and ultrafiltration membrane (functional groups in membrane), to determine the membrane performance (flux and rejection) and the effect of ultrafiltration on the final characteristic of produced water. Characterization of produced water showed that the COD, TOC, toluene, and xylene content exceed the minimum values of wastewater quality standards for oil, gas, and geothermal activities. Membrane analysis using SEM showed the polyethersulfone membrane having an asymetric membrane structure. FTIR analysis showed there were aromatic components of SO2, PVP, and OH stretching group in the membrane. In variation of pressure, the permeate flux of PES decrease 2,5% for 1 bar, and 59% for 2 bar. In addition, PES can reject 96,8% COD, 99,9% TOC, 83% toluene, and 94,6% xylene. This research demonstrated that ultrafiltration was capable for produced water treatment since the effluent can meet the government quality standards of water disposal for COD and TOC contents

PENGARUH JENIS AGEN PENGENDAP ALAMI TERHADAP KARAKTERISTIK TAHU Amelia Maharani; Dessy Kurniawati; Nita Aryanti
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Tofu is a popular soy processed food in Indonesia. The tofu made processing has done by the making ofusing sintetic coagulants. But general coagulant has some lacts which can influence the quality of tofu.Meanwhile the selection of natiral components as natural coagulant of tofu in Indonesia production itselfhave not been used. That is way in this research, the making of tofu will be done by using averrhoabilumbi, citrus acid, and chitosan as natural coagulants. It surrounds some steps that is coagulantspreparation, measurement of acidity of coagulants, preparation of soymilk, until preparation of tofu. Theproximate analysis of tofu is yield of tofu analysis, crude protein analysis and moisture content analysis.This research show that the use of comersiil coagulants (CaSO4) results lower yield than naturalcoagulants. The effects of additon of natural coagulants in making process of tofu, which naturalcoagulants each other has positive effects and negative effects itself, but generally the use of naturalcoagulants has positive effects than comersiil coagulants CaSO4. In next research it will be better to doanalysis of parameter of tofu texture besides hardness, they are cohessiveness, springiness, andchewiness to get more complete discussion. It need too add the other variable in knowing the effects ofthe quality of tofu like pH, temperature, mixing speed, coagulation time and many more.

KARAKTERISASI PATI TALAS (Colocasia Esculenta (L.) Schott) SEBAGAI ALTERNATIF SUMBER PATI INDUSTRI DI INDONESIA Wida Rahmawati; Yovita Asih Kusumastuti; Nita Aryanti
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Utilization of taro as the taro flour or taro starch will increase the economic value and the shelf life of products taro. Utilization of taro tubers during this simply as a snack, such as chips. Whereas in other countries namely the United States, Hawaii, Japan, Philippines, Brazil and Columbia have made a variety of taro tuber industrial commodities such as biscuits, bread, pasta and taro. Therefore, this study focused on the manufacture of starch and modified starch taro taro as one alternative source of starch industry in Indonesia. The purpose of this study is to get the characteristics of taro starch and modified starch and starch compared with markets such as corn starch, rice and cassava. In this study analysis, which includes characterization of starch. Characteristics of taro starch were tested consisted of moisture content, starch content, amylose and amylopectin content. The water content of taro starch produced ranged from 5.3 to 13.18 so still meet the quality standards of industrial starch is less than 14%. Starch content of tubers produced by 80% taro, taro flour by 75% while the starch content derived from the modification of taro only 65%. Low levels of starch modification due to the degradation that occurs in the process of modification. The resulting levels of amylose has an average value of 4.41%. Low levels of amylose due to the low starch content. Thus indirectly affect the levels of amylose. While the levels of amylopectin starch modification of taro only 60.88%. This is because the process of modification using acid hydrolysis led to a reduction of amylopectin. Starch is a starch modification process that has undergone physical or chemical treatment in a controlled manner so that changing one or more of its original properties, such as the initial temperature of gelatinization, during gelatinization characteristics, acidification and stirring. While hydrochloric acid hydrolysis of starch which aims to produce a more tenuous structure so that water is more volatile at the time of drying.

Karakteristik Dan Analisis Sensorik Produk Tahu dengan Koagulan Alami Nita Aryanti; Dessy Kurniawati; Amelia Maharani; Dyah Hesti Wardhani
Jurnal Ilmiah Teknosains Vol 2, No 2/Nov (2016): JiTek
Publisher : Universitas PGRI Semarang

Tahu merupakan produk olahan kedelai yang banyak dikonsumsi di Asia. Tahu diperoleh dari proses koagulasi susu kedelai menggunakan koagulan. Umumnya koagulan yang digunakan dalam proses pembuatan tahu adalah garam (CaCl2, CaSO4, MgCl2) dan asam (Asam asetat, Glukano δ-lactone (GDL)). Dalam penelitian ini dilakukan pembuatan tahu menggunakan koagulan alami belimbing wuluh, jeruk nipis dan larutan chitosan. Produk tahu yang diperoleh dibandingkan dengan produk tahu dengan penggunaan koagulan komersial CaSO4. Karakteristik tahu yang diuji meliputi yield, kadar protein, kadar air dan tekstur serta analisis sensorik yang terdiri dari rasa, aroma, warna dan tekstur. Hasil penelitian menunjukkan bahwa penggunaan koagulan alami (Belimbing wuluh, Jeruk nipis dan Chitosan) menghasilkan produk tahu dengan yield dan kadar protein yang lebih tinggi dibandingkan dengan koagulan komersial. Sedangkan kadar air tahu dengan koagulan alami Belimbing wuluh dan jeruk nipis menghasilkan produk tahu dengan kadar air yang lebih tinggi. Analisis tekstur menunjukkan bahwa koagulan chitosan menghasilkan produk tahu yang paling keras. Berdasarkan uji sensorik terhadap produk tahu, dapat dinyatakan bahwa panelis lebih menyukai sampel tahu dengan tingkat keasaman yang lebih rendah dalam penilaian rasa dan aroma. Sedangkan untuk penilaian warna, panelis lebih menyukai sampel tahu dengan konsentrasi asam yang lebih tinggi.

Kinetic Study of Saponin Extraction from Sapindus rarak DC by Ultrasound-Assisted Extraction Methods Aininu Nafiunisa; Nita Aryanti; Dyah Hesti Wardhani
Bulletin of Chemical Reaction Engineering & Catalysis 2019: BCREC Volume 14 Issue 2 Year 2019 (August 2019)
Publisher : Department of Chemical Engineering - Diponegoro University

Saponin is an important plant-derived compound that is commonly found in sapindaceae plants, such as Sapindus rarak DC. Saponin is extensively used in plenty of industries as a detergent or emulsifying agent in cleansers, shampoos, and cosmetics. The extraction of saponin was previously studied and shows that the extraction assisted by ultrasonic waves was found to be an effective method. However, the previous studies have rarely examined the extraction kinetic study of the ultrasound-assisted extraction (UAE). In the present study, the extraction of saponin from Sapindus rarak DC and its extraction kinetics is conducted. The results show that the highest saponin yield of 354.92 (mg of saponin per gram of dry feed) was obtained from the extraction using a solid-to-liquid (S/L) ratio of 1:50 (w/v) at 50 °C. The amount of extracted saponin increased with the increase of extraction temperature as well as the solute ratio in the solution. However, increasing the temperature to 60 °C decreased the saponin yield. The results of a simple kinetics study of saponin extraction also show that the second-order kinetics model can better describe the UAE process, with an R2 value of 0.929 and a rate coefficient of 0.00495 L.g-1.min-1. The experimental results agree well with the practical calculations obtained using the second-order kinetics model based on an average error of 6.79%.

Ekstraksi dan Karakterisasi Klorofil dari Daun Suji (Pleomele Angustifolia) sebagai Pewarna Pangan Alami Nita Aryanti; Aininu Nafiunisa; Fathia Mutiara Willis
Jurnal Aplikasi Teknologi Pangan Vol 5, No 4 (2016): November 2016
Publisher : Indonesian Food Technologists

Pewarna pangan alami merupakan salah satu kontribusi untuk mewujudkan keamanan pangan di Indonesia sebagaimana telah dinyatakan dalam Undang-Undang Republik Indonesia Nomor 18 Tahun 2012 tentang Pangan. Klorofil adalah pigmen hijau yang dapat diperoleh dengan proses ekstraksi. Salah satu zat pewarna alami yang paling sering digunakan adalah klorofil dari daun suji. Dalam penelitian ini, klorofil dari daun suji diekstraksi menggunakan ekstraksi maserasi dengan penambahan zat penstabil NaHCO3. Ekstraksi klorofil umumnya menggunakan solvent berbasis alkohol, namun dalam penelitian ini digunakan solvent aquadest. Tahapan penelitian yang dilakukan meliputi ekstraksi, karakterisasi ekstrak, mikroenkapsulasi dan karakterisasi bubuk klorofil. Ekstrak klorofil dianalisa konsentrasi klorofilnya menggunakan spektrofotometri UV-Vis. Karakterisasi bubuk klorofil meliputi kadar air, analisa nilai kelarutan pewarna klorofil analisa intensitas warna dan uji gugus fungsional spesifik. Hasil penelitian menunjukkan bahwa konsentrasi klorofil dengan penambahan zat penstabil NaHCO3 sebesar 3% merupakan konsentrasi penambahan terbaik dan menghasilkan konsentrasi klorofil sebesar 41,939 mg/L. Sedangkan tanpa penambahan NaHCO3 menghasilkan ekstrak klorofil cair dengan konsentrasi klorofil sebesar 30,327 mg/L. Bubuk klorofil daun suji yang dihasilkan mempunyai kelarutan 96,15%, kadar air 11,29% dan nilai intensitas warna L*, a* dan b* sebesar 72,454, -12,222 dan 26,494. Analisa gugus fungsional dari bubuk klorofil mengambarkan adanya puncak-puncak spesifik dari karakteristik stuktur klorofil.Natural food colorant had a contribution for actualizing food safety in Indonesia as assigned in Regulation of Republic of Indonesia Number of 18 in Year of 2012. Chlorophyll was a natural green extract produced by extraction method. Pleomele angustifolia leaves had been frequently applied as traditional food colorant. This research studied maceration extraction to extract chlorophyll from Pleomele angustifolia leaves by using distilled water as a solvent and an addition of NaHCO3 as stabilizer. Further, the chlorohyll extract was microencapsulated using Maltodextrin as wall materal and was characterized. Chlorophyll concentration of the extract was predicted by UV-Vis Spectrophotometry. Characterization of microencapsulated chlorophyll comprised water content, solubility, color intensity and specific functional group based on its FTIR spectrum. Research showed that concentration of NaHCO3 of 3% resulted on the best chlorophyll concentration, 41,94 mg/L. In contrast, only 30,33 mg/L of chlorophyll cencentration was obtained without stabilizer. Encapsulated chlorophyll of Pleomele angustifolia leaves had solubility of 96,15%, water content of 11,29% and colour intensity of L*, a* and b* as 72,454, -12,222 and 26,494, respectively. Functional groups of FTIR Spectra confirmed specific peaks of chlorophyll chemical structure characteristic.

PENINGKATAN EFISIENSI PADA PRODUKSI SAMBAL MELALUI SCALE-UP ALAT PENGGILING BAHAN BAKU Dyah Hesti Wardhani; Nita Aryanti; Luqman Buchori; Heri Cahyono
ABDIMAS UNWAHAS Vol 2, No 2 (2017)
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/abd.v2i2.2097

Di kota Semarang terdapat beberapa UKM penghasil sambal seafood, diantaranya UKM Winafood dan Sambal Sedep Oma yang merupakam UKM mitra bagi program pengabdian masyarakat IbPUD. Kedua UKM sudah mempunyai nomer PIRT dan sertifikasi halal sehingga mempunyai potensi untuk meningkatkan kapasitas dan memperluas daerah pemasaran. Namun potensi ini terbentur kendala dalam proses produksinya. Proses penggilingan merupakan tahapan yang penting dalam persiapan bahan baku pada produksi sambal. Kedua UKM masih menggunakan peralatan skala rumah tangga dalam persiapan bahan bakunya sehingga kapasitasnya sangat terbatas. Selama ini penggilingan bahan baku dilakukan menggunakan chopper rumah tangga yang berukuran kecil kapasitas 250 g. Sehingga jika membuat sambal dari 5-6 kg cabai dan bumbu-bumbu dengan rasio yang hampir sama dengan cabai, diperlukan preparasi yang lama. Untuk mengatasi masalah pada UKM mitra tersebut, maka tim pengusul merencanakan perbaikan baik pada proses produksi dalam bentuk mekanisasi alat penggiling bahan baku berbentuk screw yang digerakan dengan motor. Alat ini mempunyai 2 ukuran hasil luaran untuk menyesuaikan dengan spesifikasi kehalusan cabai maupun bumbu yang digiling. Alat ini mampu mereduksi waktu produksi dari 8-9 jam menjadi 6-7 jam. Meskipun meningkatkan efektifitas waktu produksinya, pada kapasitas produksi 5-6 kg cabai, alat ini belum memberi peningkatan keuntungan yang berarti.Kata kunci: penggiling cabai, sambal seafood, UKM Sambal sedep Oma, UKM Winafood

PENINGKATAN KUALITAS GLUKOMANAN DARI Amorphophallus oncophyllus SECARA ENZIMATIS DENGAN a-AMILASE Dyah Hesti Wardhani; Nita Aryanti; Febrian Murvianto; Ken Dimas Yogananda
Jurnal Inovasi Teknik Kimia Vol 1, No 2 (2016)
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/inteka.v1i2.1651

Secara umum standar internasional mempersyaratkan tepung glukomanan mengandung glukomanan lebih dari 70%. Umbi porang (Amorphophallus oncophillus) memiliki kandungan glukomanan 55% (basis kering) dengan impuritas utama berupa pati hingga 10%. Penghilangan pati akan meningkatkan kadar glukomanan tepung porang. Penelitian ini bertujuan untuk mempelajari pengaruh kondisi hidrolisa pati menggunakan a-amilase terhadap kadar pati dan kadar glukomannan tepung porang. Hidrolisa dilakukan pada berbagai konsentrasi enzim (0,005-0,03 g enzim/g tepung porang), suhu (50-80oC) dan waktu hidrolisa (0-180 menit). Setelah glukomanan hasil purifikasi digumpalkan dengan 70% 2-propanol (IPA) dan dikeringkan, tepung yang diperoleh dianalisa kadar pati dan kadar glukomannannya. Penambahan konsentrasi enzim α-amylase dari 0,005–0,03 g enzim/g tepung porang menyebabkan kadar pati tepung porang mengalami penurunan dari 4,81% hingga 2,29% sedangkan glukomanan tepung hasil hidrolisa mengalami peningkatan dari 62,9% hingga 71,22%. Ketika konsentrasi enzim ditingkatkan menjadi 0,05 g enzim/g tepung porang, kadar pati kembali meningkat menjadi 2.91% diikuti dengan turunnya kadar glukomanan menjadi 67,3%. Secara umum, kenaikan temperatur menyebabkan semakin banyak pati yang terhidrolisa sehingga kadar glukomanan meningkat. Kadar pati kembali mengalami sedikit peningkatan pada hidrolisa diatas suhu 70oC. Meskipun penurunan kadar pati terbesar terjadi pada 30 menit pertama, namun penurunan tersebut masih tetap berlangsung hingga 180 menit. Penurunan ini diikuti dengan naiknya konsentrasi glukomanan. Pada penelitian ini kadar pati terendah (1,69%) diperoleh pada konsentrasi enzim 0,03 g/g tepung porang, suhu 70oC selama 180 menit. Pada kondisi ini diperoleh glukomanan tertinggi yaitu 73,02%. Analisa morfologi mengkonfirmasi permukaan granula hasil purifikasi lebih halus setelah impuritas berhasil dihilangkan. Kata kunci: : a-amilase, A. oncophyllus, glukomanan, pati, pemurnian

Simultaneous Effect Of Temperature And Time Of Deacetylation On Physicochemical Properties Of Glucomannan Dyah Hesti Wardhani; Fatoni Nugroho; Nita Aryanti; Aji Prasetyaningrum
ASEAN Journal of Chemical Engineering Vol 18, No 1 (2018)
Publisher : Department of Chemical Engineering, Universitas Gadjah Mada

The presence of acetyl group in the backbone of water-soluble glucomannan is responsible for its solubility. This solubility requires being modified to support glucomannan application as an encapsulant. Removing the group by deacetylation reduces the solubility. This work was aims to study simultaneous effect of temperature and time of deacetylation on glucomannan physicochemical properties. The deacetylation was conducted in ethanol using Na2CO3 at various times (2, 4, 8, 16, 24 and 28 h) and temperatures (room temperature, 40, 50, and 60°C). The deacetylated samples were subject to degree of deacetylation (DD) as well as solubility and swelling analysis in pH 1.2 and 6.8. DD was in positive correlation with deacetylation time and temperature. The solubility of the deacetylated glucomannan at both pHs decreased along with the deacetylation time. A reverse trend was found for swelling determination at both pHs. Increasing deacetylation temperature showed a positive impact in swelling determination but not occuring on the solubility. Interestingly, the swelling and solubility were lower at pH 1.2 than those at pH 6.8. These results showed physicochemical of deacetylated glucomannan was pH sensitive, hence have a potency as an excipient of controlled-release drug delivery system.

Kinetic Study of Saponin Extraction from Sapindus rarak DC by Ultrasound-Assisted Extraction Methods Aininu Nafiunisa; Nita Aryanti; Dyah Hesti Wardhani
Bulletin of Chemical Reaction Engineering & Catalysis 2019: BCREC Volume 14 Issue 2 Year 2019 (August 2019)
Publisher : Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9767/bcrec.14.2.4253.468-477

Saponin is an important plant-derived compound that is commonly found in sapindaceae plants, such as Sapindus rarak DC. Saponin is extensively used in plenty of industries as a detergent or emulsifying agent in cleansers, shampoos, and cosmetics. The extraction of saponin was previously studied and shows that the extraction assisted by ultrasonic waves was found to be an effective method. However, the previous studies have rarely examined the extraction kinetic study of the ultrasound-assisted extraction (UAE). In the present study, the extraction of saponin from Sapindus rarak DC and its extraction kinetics is conducted. The results show that the highest saponin yield of 354.92 (mg of saponin per gram of dry feed) was obtained from the extraction using a solid-to-liquid (S/L) ratio of 1:50 (w/v) at 50 °C. The amount of extracted saponin increased with the increase of extraction temperature as well as the solute ratio in the solution. However, increasing the temperature to 60 °C decreased the saponin yield. The results of a simple kinetics study of saponin extraction also show that the second-order kinetics model can better describe the UAE process, with an R2 value of 0.929 and a rate coefficient of 0.00495 L.g-1.min-1. The experimental results agree well with the practical calculations obtained using the second-order kinetics model based on an average error of 6.79%.

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