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All Journal J-Sil (Jurnal Teknik Sipil dan Lingkungan) The Journal of Pure and Applied Chemistry Research Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Jurnal Teknologi Hasil Pertanian jurnal syntax admiration Dinamika Kerajinan dan Batik : MAJALAH ILMIAH Advance Sustainable Science, Engineering and Technology (ASSET) JIMSI Prosiding Simposium Nasional Rekayasa Aplikasi Perancangan dan Industri Prosiding University Research Colloquium Jurnal Riset Rumpun Ilmu Teknik (JURRITEK) J-Sil (Jurnal Teknik Sipil dan Lingkungan) Dinamika Kerajinan dan Batik: Majalah Ilmiah
Rois Fatoni
Universitas Muhammadiyah Surakarta
Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities 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 Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Social Sciences Transportation

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The Effect of Fermentation Time on The Quality of Mocaf (Modified Cassava Flour) with Raw Material Bokor Genotype Cassava Prastiwi, Erfa Kurnia; Fatoni, Rois; Fathoni, Ahmad; Setiarto, R. Haryo Bimo; Damayanti, Ema
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 13 No. 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.12-26

Abstract

Cassava genotype Bokor has a fairly high content of beta carotene, which is beneficial for health and can also support the development of the functional food industry. MOCAF (Modified Cassava Flour) is a product made from cassava flour which is processed by modifying cassava cells through fermentation. This study aims to analyze the effect of long fermentation time on the characteristics of MOCAF from beta-carotene-rich cassava genotype Bokor. In this study, three variations of fermentation time were used, namely 15 hours, 24 hours and 40 hours. The research results showed that the time of fermentation affected the physicochemical properties of MOCAF. NIR analysis showed that the fermentation time affected the chemical composition of MOCAF. At 40 hours (last time of fermentation), there was a decrease in fat content with a value of 1.59% and an increase in water, protein and fibre content with a value of 13.71%, 3.94% and 2.28%, respectively. Proximate analysis showed that there was an effect of the length of fermentation time on the MOCAF content, namely at 40 hours, there was an increase in water content with a value of 10.10%, a decrease in dry matter, ash, protein, fat, fibre with a value of 89.90%, 0.60%, 0.78% respectively, 0.45%, and 1.29%. Scanning Electron Microscope (SEM) analysis shows the effect of fermentation time on the morphological properties of MOCAF starch granules. The longer the fermentation time, the more perforated or damaged the surface of the starch granules. Keywords:  Fermentation time, MOCAF flour, NIR (Near Infrared), Proximate, SEM (Scanning Electron Microscope) 
Pengaruh Variasi Konsentrasi dan Jenis Fiksasi pada Zat Warna Alam Daun Sirsak Terhadap Ketajaman dan Ketahanan Luntur Warna pada Kain Batik Ardhea Mayna Putri; Rois Fatoni; Agus Haerudin
JURAL RISET RUMPUN ILMU TEKNIK Vol. 2 No. 2 (2023): Oktober : Jurnal Riset Rumpun Ilmu Teknik
Publisher : Pusat riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jurritek.v2i2.2078

Abstract

Indonesia is one of the countries known for its various arts and cultures. One of them is batik, batik is one part of the archipelago's culture which has many motifs and patterns that are much favored by the people of Indonesia and abroad. Soursop (Annona murocata L.) is a plant that grows and bears fruit throughout the year. Soursop leaves have many health benefits, besides that the tannin content in soursop leaves can be used as a natural dye in batik cloth which can produce a reddish brown color. In this study using the experimental method using variations in concentration (40 and 80 grams) and type of fixation (lime, alum, and arbor). With the variation method that has been used, it turns out that it has an effect on the color produced. Good research results were obtained with a concentration variation of 80 grams using alum and arbor fixation substances.
PENGARUH VOLUME EKSTRAKSI DAN FIKSASI ZAT WARNA ALAM KULIT KAYU NANGKA (Artocarpus heterophylla Lamk.) TERHADAP ARAH DAN KETAHANAN LUNTUR WARNA PADA KAIN BATIK Sekarini, Nastiti Dyah; Fatoni, Rois; Haerudin, Agus
Dinamika Kerajinan dan Batik: Majalah Ilmiah Vol. 39 No. 2 (2022): DINAMIKA KERAJINAN DAN BATIK : MAJALAH ILMIAH
Publisher : Balai Besar Standardisasi dan Pelayanan Jasa Industri Kerajinan dan Batik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22322/dkb.v39i2.7715

Abstract

Penggunaan zat warna sintetis lebih mudah berdampak negatif karena bersifat karsinogenik akibat kandungan logam berat pada pewarna sintetis. Untuk mencegah hal tersebut, penggunaan bahan alam sebagai pewarna alami pada kain batik ramah lingkungan yaitu kulit kayu nangka. Limbah kayu nangka yaitu kulit kayu nangka mengandung beberapa jenis senyawa, terutama yang bewarna kuning. Tujuan penelitian ini ingin mengetahui pengaruh volume ekstraksi dan fiksasi zat warna alami berbahan kayu nangka pada arah dan ketahanannya kelunturan warna di pewarnaan kain batik. Metode penelitian ini yaitu eksperimen dengan variasi volume ekstraksi dan jenis serta konsentrasi zat fiksasi. Hasil pengujian beda warna L*, a*, b* dan identiifikasi kode warna melalui encycolorpedia, arah warna yang dihasilkan pada masing-masing sampel yaitu warna oranye. Hasil pengujian ketahanannya luntur warna pada pencucian sabun dan sinar matahari yang paling bagus adalah  perbandingan ekstraksi 1:6 dengan zat fiksasi berupa tunjung.
The Analysis of Occupational Safety and Health of the Batik Industry Junaidi, Mar’atul Sholihah; Fatoni, Rois; Fatimah, Siti
Advance Sustainable Science, Engineering and Technology Vol 2, No 1 (2020): November-April
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v2i1.6016

Abstract

Occupational safety and health  is an important issue in an operational process, both in traditional and modern sectors. Prevention of work accidents can be done by knowing the risks that exist in a process, one of them is through Hazard Identification, Risk Assessment, and Risk Control (HIRARC) methods. In the batik industry, batik makers come into direct contact with materials containing hazardous chemicals and uncomfortable work positions. In addition, the craftsmen also do not care for the environment and do not use personal protective equipment. The purpose of this study is to determine the factors of occupational safety and health. This purpose also to use of personal protective equipment while working and identify potential hazards in the batik production process in the batik industry of Sekar Arum and Mahkota Laweyan. Factors causing occupational accidents include an unsafe batik environment, unsafe equipment, containing hazardous substances and unsafe work attitudes. In addition, the lack of orderly use of personal protective equipment in the form of boots, gloves and aprons. Based on the findings of the hazard, it is known that there are hazards with low category namely in the nyanting room, washing and drying rooms, and the waste management room with hazard percentage is 10,26 %,  medium category namely in the stamp room with hazard percentage is 30,77 % and high category namely the coloring room with hazard percentage is 38,46 %.
The Application of Mahagony Bark (Swietenia Mahagony L.) for Natural Dyeing lutfi, Immas; Fatoni, Rois; Fatimah, Siti
Advance Sustainable Science, Engineering and Technology Vol 2, No 1 (2020): November-April
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/asset.v2i1.6017

Abstract

Recently many batik industries owner have switched to using natural dyes because synthetic dyes in the long time have a negative impact on the environment. Natural dyes that are widely used are mahogany (Swietenia Mahagony L.) bark dyes. In the process of coloring batik fabric, there is stage of fixation. Fixation is the stage of binding the color with the fixator. There are three types of fixators used, namely alum (Al2(SO4)3.12H2O), calcium oxide (CaO) and ferrous sulphate (FeSO4) with certain concentrations. The owner of batik industries don't know yet the concentration of a strong and optimal fixator for binding natural dyes in batik fabric. The purpose of this study is to determine the type of strong fixator and optimal concentration of fixator for binding natural mahogany dyes on batik fabric. The owner of batik industries usually use an estimated concentration of 30 g / L to 100 g / L. In this study, the variables are 30 g / L, 60 g / L and 90 g / L in each type of fixator to test the color aging value. and color fastness to rub wet and dry. Judging from the value of R% (color aging) and color fastness test against wet and dry rubbing, it can be concluded that alum and calcium oxide are strong fixators that used with mahogany dyes and the most optimal concentration of alum and calcium oxide is 60 g / L. 
The Effect of Variation of Types of Microbial Starters on The Physical Characteristics of Modified Cassava Flour (MOCAF) Rich in Beta-Carotene Alfansuri, Habib Ra'uf; Fatoni, Rois; Fathoni, Ahmad; Setiarto, R. Haryo Bimo; Damayanti, Ema
Jurnal Teknologi Hasil Pertanian Vol 16, No 2 (2023): Agustus
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/jthp.v16i2.73249

Abstract

The development of beta-carotene-rich mocaf flour as a functional food aims to increase its nutritional content and functional properties as an antioxidant for health. The development of beta-carotene-rich mocaf flour can be optimized through good fermentation methods, especially with the use of starter. This study aims to further analyze the effect of using a type of starter on the mocaf characteristics of cassava species rich in beta-carotene through a comparison of several types of starter. In this study, three types of starter were used, namely the Bimo-CF starter, the Berhasil starter and thse BRIN starter. The results showed that the use of starter during fermentation affected the physicochemical properties of mocaf flour in the form of differences in solubility, increased viscosity and decreased syneresis. Scanning Electron Microscope (SEM) was used to analyze the microstrutural of mocaf flour using starter during fermentation resulted in a more massive reshuffling of starch granules and causes changes in the structure of starch granules that become irregular round in shape with increasingly non-uniform sizes. NIR (Near infrared) and proximate analysis of the content of mocaf flour, showed that the use of the Bimo-CF starter, the Berhasil starter and the BRIN starter during fermentation affected the decrease in moisture content, protein content, ash content, fiber content, phosphorus, and increased fat and dry matter content.
Co-Authors Abdul Basir, Muhammad Afifah Sahara, Jihan Agus Haerudin Agus Haerudin Agus Haerudin, Agus Ahmad Fathoni Ahmad Fathoni Alfansuri, Habib Ra'uf Amalia Rizqi Pradana Ardhea Mayna Putri Budi Setiawan Chairunnisa, Maurizka Ema Damayanti Ema Damayanti Emi Erawati Erfa Kurnia Prastiwi Erfa Kurnia Prastiwi Fauzi, Muhammad Rizki Firda Aulia Nisawati Fitri Nur Hidayah Fitriana Saputri Ghanis Dwiki Susiantara Gusmiatun Gusmiatun Habdan Rizki Perdana Hamid Hamid Indah Pratiwi Iqbal Rahmad Afani Istiqomah, Mifta Amalia Jihan Afifah Sahara Junaidi, Mar’atul Sholihah Kun Harismah Kusala, Katrin Vidya Kuswaji Dwi Priyono Lestari, Ulfa Putri lutfi, Immas Martia, Rizki Dwi Mifta Amalia Istiqomah Moch. Solikin, Moch. Mufidah Nashiroh Muhammad Abdul Basir Nashiroh, Mufidah Nastiti Dyah Sekarini Nindya Sabrina Noviasari, Tri Prastiwi, Erfa Kurnia R. Haryo Bimo Setiarto R. Haryo Bimo Setiarto, R. Haryo Bimo Rizki Dwi Martia Rizqi Pradana, Amalia Romadhoni, Layla Fitri Rusdin Rauf Sarah Handari Widie Pramesty Sekarini, Nastiti Dyah Siti Fatimah Solly Aryza Susiantara, Ghanis Dwiki Trias Widowati Utami, Sekar Ayu Giri Widie Pramesty, Sarah Handari Widowati, Trias