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All Journal Jurnal Ilmiah Teknik Kimia AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Didik Iswadi
Universitas Pamulang
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Education Energy Environmental Science

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PENGGUNAAN KHITOSAN SEBAGAI PENGGANTI FORMALIN UNTUK PENGAWETAN IKAN TERI The Utilization Of Chitosan for Anchovy Preservation Didik Iswadi
Jurnal Ilmiah Teknik Kimia Vol 2, No 1 (2018): JURNAL ILMIAH TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia, Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (204.558 KB) | DOI: 10.32493/jitk.v2i1.1086

Abstract

ABSTRAK Penelitian ini mempelajari penggunaan khitosan, NaCl dan formalin pada proses pengawetan ikan teri selama penyimpanan suhu kamar. Tujuannya adalah   mengetahui konsentrasi khitosan, NaCl dan formalin yang baik untuk proses pengolahannya. Mengetahui jumlah khitosan dalam pengawetan ikan teri ditinjau dari kadar air, jumlah mikroba. Mengetahui waktu penyimpanan ikan teri hasil pengawetan dengan khitosan, NaCl dan formalin yang baik ditinjau dari kadar air, kandungan mikroba. Mengetahui perbedaan kandungan mikroba dan kadar air dari ikan teri hasil pengawetan dengan khitosan, NaCl dan formalin. Mengetahui kandungan kadar Pb dan kadar abu pada ikan teri. Metoda penelitian ini faktor pertama menggunakan perlakuan konsentrasi khitosan, NaCl, formalin dan faktor kedua adalah lama penyimpanan selama delapan minggu. Variabel yang diamati meliputi total bakteri/TPC, kadar air, kadar abu dan kadar Pb. Hasil penelitian ini menunjukkan bahwa perlakuan konsentrasi khitosan, NaCl dan formalin berpengaruh terhadap variabel total bakteri. Sedangkan perlakuan lama penyimpanan menggunakan khitosan, NaCl dan formalin berpengaruh terhadap variabel kadar air dan total bakteri/TPC. Konsentrasi khitosan 0,5% merupakan konsentrasi yang baik untuk menurunkan total bakteri ikan teri kering. Jumlah kadar Pb dan kadar abu pada ikan teri kering yaitu kadar Pb (1,03-1,32) mg/kg dan kadar abu 0,98 %. b/b.Kata kunci : Khitosan, NaCl, Formalin, Ikan Teri.
Modifikasi Pembuatan Tahu Dengan Penggunaan Lama Perendaman, Lama Penggilingan dan Penggunaan Suhu dalam Upaya Meningkatkan Kualitas Produk Tahu Didik Iswadi
Jurnal Ilmiah Teknik Kimia Vol 5, No 1 (2021): JURNAL ILMIAH TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia, Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/jitk.v5i1.7008

Abstract

In making tofu today, consuming energy for the tofu making process requires a large amount of energy. So that research must be able to choose the minimum energy use in the process of making tofu. Tofu has a short shelf life and quickly becomes rotten. The purpose of this study was to determine the best tofu making in terms of the use of variations in soaking time, boiling temperature and stirring time, knowing the best quality of tofu in terms of moisture content, protein content and texture of tofu products, knowing the value of tofu content from using variations in soaking time boiling temperature and stirring time. The quantitative method is taken from the analysis of water content, protein content, and tofu texture. The following is how to make tofu as follows, 1 kg of soybeans, washed sufficiently then soaked first, the soybeans are then milled with a special machine with 7 liters of raw water, heated, then stirred slowly, then take the clotted tofu with a scoop then put it in the mold and pressed or pressed, let stand until slightlycool, the last tofu is ready to be consumed. The result of modification test in making tofu that has the best value from the use of soaking time, grinding time, and temperature variation is sample 2 with a soaking time of 3 hours, 10 minutes of grinding time and a temperature variation of 80°C with a moisture content value of 82.17%, protein 11.61% and texture values of 6,44 N and 5,45 N.
MODIFIKASI PATI TALAS KIMPUL (XANTHOSOMA SAGITTIFOLIUM) UNTUK BAHAN PENGENTAL MAKANAN Didik Iswadi; Ahmad Wibisana; Jufrinaldi Jufrinaldi
Jurnal Ilmiah Teknik Kimia Vol 3, No 2 (2019): JURNAL ILMIAH TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia, Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (277.052 KB) | DOI: 10.32493/jitk.v3i2.3542

Abstract

Pati  alami memiliki  kelemahan untuk dapat diaplikasikan  di industri. Maka dari itu dibutuhkan modifikasi dalam upaya mempertinggi pemakaian dari  pati  tersebut,  langkah yang dilakukan dengan  membuat modifikasi untuk  struktur  pati. Penelitian yang dilakukan ini mempunyai tujuan  dalam  mendapatkan pati termodifikasi  dengan kata lain pati  ikat  silang  fosfat.  Pati dengan ikat silang fosfat dibuat dengan mereaksikan pati talas kimpul dengan monosodium fosfat. Untuk memperoleh kondisi proses yang optimal maka pada penelitian ini dilakukan optimasi terhadap variabel-variabel yang berpengaruh terhadap karakteristik pati termodifikasi yang dihasilkan. Rancangan percobaan menggunakan metode one factor at a time dengan variabel yang digunakan meliputi:  konsentrasi monosodium fosfat 0,5; 1,0; 1,5; 2,0 dan 2,5% ; lama reaksi (20, 30, 40, 50 dan 60 menit). Karakterisasi sifat fisikokimia dari pati monosodium fosfat yang terbaik yaitu pada konsentrasi 20% dan lama reaksi pada pati monosodium fosfat yang terbaik yaitu 60 menit yang mempunyai nilai kadar pati 32,17%, kadar air 9,42%, kejernihan pasta 2,39%, nilai solubility 4,03%  dan nilai swelling power sebesar 2,45%, kejernihan pasta 13,23% dan freeze-thaw stability 0,70%.
Experimental Color Observation and Modelling of Drying Wasabi Leaves with Gas Heater in a Rack Dryer Didik Iswadi; Ahmad Wibisana
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 10 No. 2 (2026)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v10i2.906

Abstract

This study analyzed the drying characteristics of Wasabi leaves in rack dryers with gas heating at various temperatures to obtain the most suitable thin-layer drying model while evaluating the color change and mass transfer parameters. Drying was carried out for 7.5 hours at temperatures of 60, 80, 100, and 120°C with the main variables of moisture content, moisture ratio, energy consumption, effective diffusivity, and CIE Lab* and ?E color parameters. The drying curve data were analyzed using three thin layer models (Newton, Henderson and Pabis, and Page) and evaluated with coefficients of determination (R²), chi-square (X²), and root mean square error (RMSE). The results showed that the increase in drying temperature increased specific energy consumption (9.07 × 10³ – 1.91 × 10? kJ kg?¹ water) and effective diffusivity (2.49 × 10?? – 4.11 × 10?? m² s?¹), and accelerated the reduction of moisture content to 2.27–10% at 80–120°C.   The moisture ratio is in the range of 0.02–0.98 and indicates a phase of high initial drying rate, followed by a period of decreasing rate until the weight is nearly constant around 240 minutes. The discoloration during drying was characterized by a decrease in L (13.91–42.69), an increase in a (?6.4 to 0.31), a decrease in b (11.93–24.78), and an increase in ?E (2.12–16.44), indicating a degradation of green pigment and a tendency to brown at high temperatures. Based on the R², X², and RMSE criteria, the Newton model at 60°C provides the best fit between the predictions and the experimental data, so it was chosen as the most representative model for describing the drying kinetics of Wasabi leaves in a gas rack dryer. These findings provide a quantitative database of energy, diffusivity, and colour change that can be used to optimise wasabi leaf drying operations for use as a raw material for natural dyes, thereby improving energy efficiency. Contribution to Sustainable Development Goals (SDGs): SDG 7: Affordable and Clean Energy, SDG 12: Responsible Consumption and Production; SDG 9: Industry, Innovation and Infrastructure.
Co-Authors Ahmad Wibisana Ahmad Wibisana Jufrinaldi Jufrinaldi