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All Journal JOURNAL OF COASTAL DEVELOPMENT Reaktor International Journal of Science and Engineering (IJSE) International Journal of Renewable Energy Development JURNAL TEKNOLOGI KIMIA DAN INDUSTRI IPTEK The Journal for Technology and Science Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Agrointek Seminar Nasional Teknik Kimia Kejuangan Majalah Ilmiah MOMENTUM Jurnal Aplikasi Teknologi Pangan Communications in Science and Technology Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia JURNAL PANGAN Jurnal Inovasi Teknik Kimia Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Jurnal Profesi Insinyur Indonesia Journal of Bioresources and Environmental Sciences Bulletin of Chemical Reaction Engineering & Catalysis

M. Djaeni

Department Of Chemical Engineering ; Faculty Of Engineering; Diponegoro University Jl Prof H. Soedharto, SH, Tembalang Semarang, Indonesia Phone: +62247460058; Facs: +62247460055

Author-ID : 254621

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 Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Transportation Other

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Perubahan Kualitas Beras Selama Penyimpanan (Change of Rice Quality During Storage) Ratnawati, Ratnawati; Djaeni, Mohamad; Hartono, Damin
JURNAL PANGAN Vol 22, No 3 (2013): PANGAN
Publisher : Perum BULOG

Penyimpanan merupakan tahap yang menentukan dalam menjamin ketersediaan beras berkualitas. Selama penyimpanan, beras mengalami penyusutan kualitas dan kuantitas yang disebabkan oleh perubahan fisik, kimia, dan biologi. Penelitian ini bertujuan untuk mengamati perubahan kualitas beras selama penyimpanan. Aspek yang diamati adalah kadar air, butir kepala, menir, patah, dan kuning, serta water uptake dan pertumbuhan kutu beras (Sitophilus oryzae). Dalam penelitian ini digunakan tiga jenis beras, yaitu yang mendekati SNI Mutu III (jenis A) dan IV (jenis B), serta yang tidak memenuhi standar SNI (jenis C). Beras ditempatkan dalam karung plastik berisi 15 kg dan disimpan pada keadaan ambient (temperatur 29–32°C dan kelembaban 65–95 persen). Kualitas beras diamati setiap 15 hari, sedangkan pertumbuhan kutu diamati setiap minggu. Hasil menunjukkan bahwa kadar air beras jenis A dan B, dengan nilai awal < 13,5 persen, mengalami kenaikan 0,03 persen/hari sampai mendekati 14,5 persen, sementara jenis C, dengan kadar air awal 15,5 persen, relatif konstan. Beras berkadar air > 14 persen mengalami degradasi akibat reaksi Maillard dan penjamuran yang mengakibatkan warna kuning, penurunan water uptake, serta meningkatnya butir patah dan menir. Selain itu, populasi kutu meningkat dengan kecepatan 3 ekor/100g beras/minggu. Kesimpulan dari penelitian ini adalah kadar air beras yang disimpan harus < 14 persen, dan kelembaban udara di unit penyimpan harus dijaga serendah mungkin (< 65 persen).Storage is a crucial stage in ensuring the availability of quality rice. During storage, rice quality and quantity decrease as a cause of changes in physical, chemical, and biological processes. This study is aimed to observe the changesb of rice quality during storage. The quality components measured are moisture content, whole kernel, broken kernel, chips, yellow kernel, water uptake, and the growth of rice weevil (Sitophilus oryzae). Three types of rice are used, namely that meet SNI Quality III (type A) and IV (type B), and that does not meet SNI standard (type C). The rice is placed in plastic bags with 15 kg of rice in each bag and stored at ambient conditions (29–32°C and relative humidity of 65–95 percent). Quality of the rice is observed every 15 days, while the growth of weevil is observed every week. The results show that moisture content of rice types A and B, with initial value < 13.5 percent, increases with a rate of 0.03 percent/day, while type C, with initial moisture content of 15.5 percent, is relatively constant. The increase of moisture content causes the rice to be degraded due to the Maillard reaction and mould that yield yellowing, decrease of water uptake, and increase of broken kernel as well as chips. It is also observed that the number of weevil increases during storage with the growth rate of 3 weevils/100g of rice/week. The conclusion of this research is that the initial moisture content of rice to be stored should be < 14 percent, and the humidity of the air in storage room must be kept as low as possible (< 65 percent).

The Sappanwood Extract Drying With Carrier Agent Under Air Dehumidification Djaeni, Mohamad; Triyastuti, Meilya Suzan; Utari, Febiani; Annisa, Arianti Nuur; Novita, Dewi Ayu
IPTEK The Journal for Technology and Science Vol 26, No 1 (2015)
Publisher : IPTEK, LPPM, Institut Teknologi Sepuluh Nopember

The sappanwood extract enriched by brazilin can be used for natural colouring agent in food and beverages. The extract is produced in form of dry powder for consummer convenience as well as prolonging storage life. Currently, the sappanwood extract drying still deals with the product sticky that inhibit water transport in drying. As a result, the drying process needs long time to get moisture content below 10%. The extract drying with carrier agent is an option to break the product sticky and to enlarge the surface area for water transport.This paper discusses the effect of carrier agent arabic gum and maltodextrin on sappanwood extract drying with air dehumidification. As a Â responses, the moisture content in extract was observed every sampling time and average drying rate was estimated. Results showed that, the carrier agent improve drying rate significantly. With arabic gum 10%, the average drying time can be 2 hours shorter than that of without carrier agent. With faster drying rate, the drying time was shorterÂ at higher operational temperature.Â Keywords: Brazilin, dehumidification, tray dryer, zeolite

Energy Efficient Dryer with Rice Husk Fuel for Agriculture Drying Djaeni, M.; Asiah, N.; Suherman, S; Sutanto, A.; Nurhasanah, A.
International Journal of Renewable Energy Development Vol 4, No 1 (2015): February 2015
Publisher : Center of Biomass & Renewable Energy, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijred.4.1.20-24

Energy usage is crucial aspect on agriculture drying process. This step spends about 70% of total energy in post harvest treatment. The design of efficient dryer with renewable energy source is urgently required due to the limitation of fossil fuel energy. This work discusses the performance of air dehumidification using rice husk fuel as heat source for onion, and paddy drying. Unlike conventional dryer, the humidity of air during the drying was dehumidified by adsorbent. Hence, the driving force of drying can beÂ kept high.Â As consequences, the drying time and energy usage can be reduced. Here, the research was conducted in two step: laboratory and pilot scale tests. Results showed that the lowering air humidity with rice husk fuel has improved the energy efficiency. At operational temperature 60oC, the heat efficiency of 75%Â was achieved.Â

STUDI KASUS: OPTIMISASI TEKNIK PENGADUKAN, PEMBENTUKAN GULUNGAN, DAN KEMASAN PRODUK DODOL DI KABUPATEN BEKASI Dessy Agustina Sari; Azafilmi Hakiim; Vita Efelina; Mohammad Djaeni; Hadiyanto Hadiyanto
AGROINTEK Vol 14, No 2 (2020)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v14i2.6408

Dodol is a type of food made from coconut milk, sticky rice flour, and sugar. Its main characteristic is stickiness, which becomes a difficulty during the stirring and packaging process. The need for mechanization results in the instability of production capacity. For 25 years, the core problem solving is a stainless steel material mixer with a pitch blade type that maintains the use of copper pans. This thing overcomes human strength, uniformity of dodol dough, and eliminates shifts between workers. The second is the feeding of dodol, which has been cooled to the screw extrusion rotation and results in uniform diameter of the product roll. The duration of this stage cuts the packaging time from 1-2 minutes to 26-50 seconds per dodol package (250 grams). Besides, the updating of conventional methods has been able to encourage products to reach food shops by submitting marketing authorizations at the Bekasi District Health Office. Lack of sales licenses become middlemen loopholes. Labeling production on selling products could increase the level of consumer confidence in market competition. The proximate test of dodol UKM could compete with the quality of Garut dodol.

Time Estimation of Onion Leaf Drying Mohammad Djaeni
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2015: Prosiding SNTKK 2015
Publisher : Seminar Nasional Teknik Kimia Kejuangan

Show Abstract | Download Original | Original Source | Check in Google Scholar

The main process of the onion post harvest treatment is drying proces. High moisture content of onion leaf and outer layer of onion must be reduced up to moisture content 12% or below (wet basis). This level keeps onion being still fresh. The conventional drying with direct sunlight still has been widely used because of the cheap process. However, this technique needs too long drying time as well as climate dependency. This research evaluated convective dryer for onion leaf drying. The mass transfer coefficient, and moisture diffusivity was estimated to predict effective drying time. Results show that the drying time was shorter as the temperature and air velocity increased. For example, at 60oC and air velocity 0.5 m.s-1, the drying time was about 19 hours. The drying time can be can be 5hours shorter at higher air velocity. In addition,with increase of air velocity, the drying time can be also speeded up, significantly. Here, the air temperature must be kept at maximally 60oC in order to avoid onion degradation. Therefore, the increase of air velocity is a good option to shorten drying time and retain the quality.

UTILIZATION OF CHITOSAN PREPARED FROM SHRIMP SHELL AS FAT DILUENT Hargono Hargono; M. Djaeni
JOURNAL OF COASTAL DEVELOPMENT Vol 7, No 1 (2003): Volume 7, Number 1, Year 2003
Publisher : JOURNAL OF COASTAL DEVELOPMENT

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (52.005 KB)

Shrimp shell waste from seafood restaurants and canned shrimp industries is potential to be used as chitosan source. This material contains 18.1% of chitin which could be converted into chitosan through demineralization, deproteination and deacetylation process. Chitosan is fine chemical used to adsorb fat from body, heavy metal absorbent, fat diluent and medicine. This research looked into the prospect of chitosan from shrimp shell as fats dilluent. The aims of this research are to study the influence of NaOH concentration on preparing chitosan from shrimp shell, and evaluate the performance of chitosan produced as fat diluent. As indicators, the purity of chitosan and the percentage of fats diluted are measured. This investigation was conducted in two steps involving the preparation of chitosan and the process optimation of fats dillution using chitosan. In this case, the NaOH concentration was varied from 20% to 60% with the step size of 10% to obtain highest quality of chitosan. Whereas, in the second step, the time of fats dilution and chitosan quality were varied to obtain optimum condition of fats dillution. The dillution time was varied from 10 to 30 minutes with incremental of 5 minutes. While, the chitosan quality was varied based the result of preparation step. The results indicated that the highest chitosan quality of 82.45% could be obtained in the percentage of NaOH of 60%. Meanwhile, in the fats dillution process, it showed that the highest percentage of fats dilluted is 96.57% that could be achieved at time dillution of 10 minute and chitosan quality of 82.45%.

MODIFIED STARCH OF AMORPHOPHALLUSCAMPANULATUS AS A NOVEL ADSORBENT FOR WATERADSORPTION Ajeng Yulianti Dwi Lestari; Mohamad Djaeni; Ahmad M Fuadi
Reaktor Volume 16 No.1 Maret 2016
Publisher : Dept. of Chemical Engineering, Diponegoro University

A novel adsorbent manufactured from Amorphophallus campanulatus (Porang or Suweg or Elephant Foot Yam or Foot Yam) starch and employed to adsorb water from wet air. The experiment focused on the adding of sodium hydroxide in various concentration of sodium hydroxide (10:1, 10:2.5, 10:5 10:10, 10:20, 10:30, 10:40 mmol/mmol) and its effect to form the new adsorbents shape and chemical bonds. Experimental data were also fitted with several models of isotherm adsorption and adsorption kinetics.Analysis with FTIR and SEM showed that sampel C7 (modified starch with NaOH 40:10 mol) is the adsorbent that could adsorp more water from air and also proofed that foot yam starch can be feasible to be synthesize as an adsorbent for water adsorption.The results also showed that this novel adsorbent fitted with pseudo second order kinetic model and Freundlich isotherm model with maximum adsorption capacity calculated 2.006 g water/g adsorbent. Keywords: elephant foot yam; starch; sodium hydroxide; water adsorption Abstrak PATI UMBI AMORPHOPHALLUS CAMPANULATUS TERMODIFIKASI SEBAGAI ADSORBEN BARU UNTUK ADSORPSI AIR.Adsorben baru berhasil dibentuk dari pati umbi Amorphophallus campanulatus (Porang atau Suweg) yang kemudian digunakan untuk mengadsorp air dari udara lembab. Penelitian berfokus kepada pengaruh penambahan variasi konsentrasi dari natrium hidroksida (NaOH) (10:1, 10:2,5, 10:5, 10:10, 10:20, 10:30, 10:40 mmol pati/mmol NaOH) atas pembentukan morfologi serta ikatan kimia dari adsorben baru. Data eksperimen kemudian dicocokkan dengan beberapa model isoterm serta kinetika adsorpsi. Analisis dengan menggunakan FTIR dan SEM menunjukkan bahwa sampel C7 (perbandingan pati modifikasi dengan NaOH 40:10 mol) adalah adsorben yang dapat menjerab air lebih banyak dibandingkan dengan adsorben yang lainnya. Hal ini menunjukkan bahwa adsorben dapat menjerab air dari udara lembab dan membuktikan bahwa umbi porang ini layak untuk dijadikan sebuah sumber adsorben alami yang baru. Hasil juga menunjukkan bahwa data eksperimen menunjukkan kesesuaian dengan model kinetika semu orde dua dan model isoterm Freundlich dengan kapasitas adsorpsi maksimal 2,006 g air/g adsorben Kata kunci: umbi Suweg; pati; NaOH; adsorpsi air

PENGARUH PENGERINGAN DENGAN METODE GELEMBUNG TERHADAP SIFAT FISIK PRODUK EKSTRAK BUNGA ROSELA Mohamad Djaeni; Meilya Suzan Triyastuti; Hadiono Soegeng Rahardjo
Reaktor Volume 16 No. 2 Juni 2016
Publisher : Dept. of Chemical Engineering, Diponegoro University

Bunga rosela mengandung senyawa antosianin berwarna merah yang kaya antioksidan. Senyawa ini dapat diekstrak dan dikemas dalam bentuk serbuk kering sebagai bahan pewarna makanan dan minuman. Produksi serbuk ekstrak bunga rosela dengan pengeringan konvensional masih menghadapi kendala karena sifatnya yang tidak tahan panas. Penelitian ini bertujuan untuk mempelajari pengaruh pengeringan dengan metode gelembung terhadap sifat fisik ekstrak bunga rosela. Pada proses ini, bunga rosela diekstrak dengan air pada perbandingan 1:10 pada suhu 50oC selama 1 jam. Filtrat yang kaya antosianin dicampur dengan bahan pembentuk gelembung (putih telur) dan penstabil yaitu gliserol mono stearat (GMS). Campuran ini kemudian dikeringkan dengan udara pada temperatur yang berbeda. Dibandingkan dengan pengeringan ekstrak roselle tanpa gelembung, adanya putih telur dan GMS mampu mempercepat proses penguapan air dari ekstrak yang dikeringkan. Penguapan menjadi lebih cepat pada suhu yang lebih tinggi. Namun demikian, dari penampakan fisik terlihat bahwa pada suhu diatas 70oC, warna ekstrak mulai kehitam-hitaman (akibat karbonasi), serta serbuk yang dihasilkan lebih rapuh

PADDY DRYING IN MIXED ADSORPTION DRYER WITH ZEOLITE: DRYING RATE AND TIME ESTIMATION Mochammad Djaeni; Dewi Ayuningtyas; Nurul Asiah; Hargono Hargono; Ratnawati Ratnawati; Wiratno Wiratno; Jumali Jumali
Reaktor Volume 14, No. 3, APRIL 2013
Publisher : Dept. of Chemical Engineering, Diponegoro University

Recently, the main problem of the rice stock and distribution in Indonesia is the quality degradation as indicated in unpleasant odor (smelly), stained, yellowness, and high percentage of broken rice. This is due to the low of paddy quality dried by from either direct sunlight or conventional fluidized bed dryer. As a result, the paddy cracks and breaks easily during milling in which causes the storage life being shorter as the enzymatic degradation by germ or fungi occurs. Air dehumidified with zeolite at drying medium temperature is potential to improve the quality of paddy. Zeolite is a material having high affinity to water vapor. In this case, the paddy and zeolite was mixed and fluidized with the air. The air will evaporate water from paddy, and at same time, the zeolite will adsorb water from air. Hence, the humidity of dryer can be kept low in which improves the driving force for drying. This work discusses the effect of presence of zeolite in the dryer, operational drying temperature, air velocity and relative humidity on drying rate of paddy. The results showed that increasing of zeolite as well as operational temperature increased the drying rate. In addition, using the model, the air dehumidification with zeolite and increase of air velocity can speed up drying time significantly at operational temperature below 80oC. This condition is very suitable for paddy drying since the quality degradation can be avoided.

AKTIVASI ZEOLIT ALAM SEBAGAI ADSORBEN PADA ALAT PENGERING BERSUHU RENDAH Laeli Kurniasari; Mohammad Djaeni; Aprilina Purbasari
Reaktor Volume 13, Nomor 3, Juni 2011
Publisher : Dept. of Chemical Engineering, Diponegoro University

ACTIVATION OF NATURAL ZEOLITE AS AN ADSORBENT FOR LOW TEMPERATURE DRYING SYSTEM. Drying is one process which is used in many industries, especially in food product. The process usually still has low energy efficiency and can make food deterioration because of the usage of high temperature. One alternative in drying technology is the use of zeolite as a water vapor adsorbent. This kind of drying method make it possible to operate in lower temperature, hence it will be suitable for heat sensitive product. Natural zeolit can be one promising adsorbent since it is spreadly abundant in Indonesia. Natural zeolite must be activated first before used, in order to get zeolite with high adsorption capacity. Activation process in natural zeolite will change the Si/Al ratio, polarity, and affinity of zeolite toward water vapor and also increase the porosity. Activation of natural zeolite can be done with two methods, chemical activation use NaOH and physical activation use heat. In the activation using NaOH, natural zeolite is immersed with NaOH solution 0.5-2N in 2 hour with temperature range 60-900C. The process is continued with the drying of zeolite in oven with 1100C for 4 hours. While in heat treatment, zeolit is heated into 200-5000C in furnace for 2-5 hours. SEM analysis is used to compare the change in zeolite morphology before and after each treatment, while to know the adsorption capacity of zeolite, the analyses were done in many temperature and relative humidity. Result gives the best condition in NaOH activation is NaOH 1N and temperature 700C, with water vapor loading is 0.171 gr/gr adsorbent. In heat treatment, the best condition is 3000C and 3 hours with loading 0.137 gr water vapor/gr adsorbent. Pengeringan merupakan salah satu proses yang banyak digunakan pada produk pangan. Proses ini umumnya menyebabkan kerusakan pada bahan pangan, disamping masih rendahnya efisiensi energi. Salah satu alternatif pada proses pengeringan yaitu penggunaan zeolit sebagai adsorben uap air. Proses pengeringan dengan menggunakan zeolit sebagai adsorben ini memungkinkan operasi pengeringan dilakukan pada suhu rendah sehingga sesuai untuk bahan yang tidak tahan panas. Zeolit alam merupakan salah satu alternatif bahan adsorben. Akan tetapi zeolit ini harus diaktivasi terlebih dahulu untuk mendapatkan zeolit dengan kemampuan adsorpsi yang tinggi. Proses aktivasi pada zeolit akan merubah rasio Si/Al zeolit, polaritas serta afinitas zeolit terhadap air dan meningkatkan pori-pori zeolit Adsorpsi zeolit alam dilakukan dengan dua cara yaitu dengan NaOH dan dengan panas. Pada aktivasi dengan NaOH, zeolit dicampur dengan NaOH 0,5-2N selama 2 jam pada suhu 60-900C. Sementara pada aktivasi fisis, zeolit dipanaskan pada 200-5000C selama 2-5 jam. Untuk mengetahui perubahan struktur pori zeolit maka dilakukan analisa SEM dan untuk mengetahui kemampuan adsorpsi zeolit maka dilakukan analisa daya adsorpsi zeolit terhadap uap air pada berbagai suhu dan berbagai kelembaban relatif. Hasil menujukkan bahwa pada aktivasi dengan NaOH diperoleh kondisi aktivasi terbaik adalah NaOH 1N pada pemanasan 700C dengan daya adsorpsi 0,171 gr uap air/gr adsorben. Sementara untuk aktivasi dengan panas, kondisi aktivasi terbaik adalah pemanasan 3000C selama 3 jam dengan daya adsorpsi 0,137 gr uap air/gr adsorben.

Co-Authors . Widayat A. Agusniar A. Mahayana A. Nurhasanah A. Prasetyaningrum1 A. Sutanto Affian Widjanarko Affian Widjanarko Aga Aulia Rahman Ahdayani Rosarrah Ahmad Muhammad Fuadi Ainiyyah Fatin Ajeng Yulianti Dwi Lestari Aji Prasetyaningrum Andri Cahyo Kumoro Annisa, Arianti Nuur Aprilina Purbasari Azafilmi Hakiim Berkah Fajar Tamtomo kiono Bery Kristanti Cindi Yasintasia Cynthia Anggi Maulina D. Setyani Dessy Agustina Sari Dewi Ayuningtyas Djoko Mulyono Febiani Dwi Utari Febiani Dwi Utari Febiani Utari Galih Satrio Lelono H Hadiyanto Hadiono Soegeng Rahardjo Hargono . Hargono Hargono Hargono Hargono Hargono Hargono Hartono, Damin Harum Nissaulfasha Ismi Ari Fitria Jefri Chandra Runanda Jumali Jumali Kristin Valentina Sinabutar Laeli Kurniasari Lisna Krisan Wibowo Luqman Buchori M. Ikhwan Shofarudin Maharani Ratridewi Meilya Suzan Triyastuti, Meilya Suzan N. Asiah Nita Ariani Novita, Dewi Ayu Nurul Aishah Aishah Nurul Asiah Nurul Asiah Prakoso, Satrio Budi R Ridwan R. Ridwan Rahmat Hidayat Raka Dimas Saputra Ratnawati Ratnawati Rohmat Figiarto S Suherman Sari, Anisa Rachma Setia Budi Sasongko Sheila Luvi Galvani Siqhny, Zulhaq Dahri Suci Dhiya Mayra Suherman Sumirat Sumirat Tri Nugroho Uma Fadzilia Arifin Uma Fadzilia Arifin, Uma Fadzilia Utari, Febiani Utari, Febiani Dwi Vera Pangni Fahriani Verona Amelia Vita Efelina Wiratno Wiratno

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