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All Journal Reaktor International Journal of Science and Engineering (IJSE) International Journal of Renewable Energy Development TEKNIK METANA Jurnal Ilmu Lingkungan Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Majalah Ilmiah MOMENTUM Jurnal Rekayasa Mesin Jurnal Teknologi Pangan Innovative: Journal Of Social Science Research Jurnal Profesi Insinyur Indonesia

Noer Abyor Handayani

Departemen Teknik Kimia Fakultas Teknik Universitas Diponegoro

Author-ID : 274149

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Public Health Transportation Veterinary Other

Published : 21 Documents Claim Missing Document

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FORTIFIKASI INORGANIK ZINK PADA TEPUNG UBI JALAR UNGU SEBAGAI BAHAN BAKU BUBUR BAYI INSTAN Noer Abyor Handayani; Herry Santosa; Bunga Profegama; Aditya Yuna
Reaktor Volume 15, No.2, OKTOBER 2014
Publisher : Dept. of Chemical Engineering, Diponegoro University

Fortifikasi zink pada bubur instan bayi berbahan dasar tepung ubi jalar ungu diharapkan mampu memberikan inovasi produk yang dapat mengatasi permasalahan defisiensi zink pada balita. Penelitian ini bertujuan untuk mengkaji pengaruh konsentrasi fortifikan inorganic (ZnO) terhadap sifat fisik (penampilan fisik, densitas kamba, dan daya rehidrasi) dari produk instan. Bubur bayi instan yang dihasilkan melalui tahap pembuatan tepung, fortifikasi zink, dan tahap pembuatan bubur bayi instan. Bubur bayi instan tanpa fortifikan digunakan sebagai variabel kontrol. Hasil penelitian menunjukkan bahwa konsentrasi zink pada bubur bayi instan berhasil meningkat, namun tingkat efektifitas dari fortifikasi sangat rendah. Fortifikasi inorganik zink dapat menurunkan 27,6% nilai densitas kamba dan mampu menaikkan 15% daya rehidrasi dibandingkan dengan bubur bayi instan tanpa fortifikan. Terdapat perubahan warna dari bubur bayi instan setelah mengalami proses fortifikasi zink.

Encapsulation of Lemongrass Extract (Cymbopogon citratus) Coated Alginate/Chitosan Using Gelation Method Aji Prasetyaningrum; Sadam Arrois; Fitri Lafifa; Aat Zaki Mubarok; Fadlillah Fani; Noer Abyor Handayani; Ratnawati Ratnawati; Bakti Jos
Reaktor Volume 21 No. 3 September 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Lemongrass (Cymbopogon citratus) is a medicinal plant with various biological activities such as antibacterial, antifungal, antiprotozoal, anti-inflammatory, and antioxidant. This study aimed to encapsulate lemongrass bioactive in alginate/chitosan complex by enhancing the properties of CaCl2 crosslinked incorporated with tween 80 by ionic gelation method. The hydrogel was prepared by mixing alginate solution (2% w/v) and chitosan solution (1% w/v) with a ratio (1:1 v/v). Tween 80 (2% v/v) was added as a dissolution enhancer and CaCl2 as a crosslinker agent. The formulation varying by concentration of CaCl2 (0.1M to 0.3M) and lemongrass extract (2% to 12%). Encapsulation lemongrass with alginate-chitosan beads is characterized to determine encapsulation efficiency, swelling study, morphology, functional groups, and release study. The results showed that encapsulation efficiency ranged from 74.81% to 83.07%. Encapsulation efficiency increased with the addition of CaCl2 and lemongrass extract concentration. The swelling ratio ranged from 27.29 to 37.81, it will decrease with the addition of CaCl2 and lemongrass extract concentration. The Scanning Electron Microscopy (SEM) analysis of hydrogel beads shows a polyhedral shape, porous, and rough surface which indicates bioactive of lemongrass trapped on the beads. The Fourier Transform Infrared Spectroscopy (FTIR) results show new peaks at 1734 cm-1 as carbonyl stretch vibrations in ketones, aldehydes, and carboxylic acids, indicating the addition of lemongrass extract. Bioactive of lemongrass extract loaded alginate-chitosan beads was successfully released as much as 87.12% at pH 6.8. This study suggested the strong potential alginate-chitosan beads as an encapsulating agent for lemongrass extract using the ionic gelation method, and it has potential as a drug delivery system.Keywords: encapsulation; lemongrass; alginate; chitosan; CaCl2

Fortifikasi Seng (Zn) pada Beras Analog Berbahan Dasar Tepung dan Pati Ubi Ungu Noer Abyor Handayani; herry santosa; aprilina purbasari; heny kusumayanti; dessy ariyanti
Reaktor Volume 16 No.4 Desember 2016
Publisher : Dept. of Chemical Engineering, Diponegoro University

ZINC FORTIFICATION OF ARTIFICIAL RICE FROM PURPLE SWEET POTATO FLOUR AND STARCH. Zinc deficiency is believed to be as common as that of iron, with equally negatives consequences. Fortification of artificial rice with zinc is a cost-effective method that can be used to solve this problem. In the present study, artificial rice made from purple sweet potatoes flour and starchwere evaluated as food vehicles for fortification with zinc. This study consists of four main stages, preparation of flour and starch of purple sweet potatoes, zinc fortification, and artificial rice production. Zinc sulphate and zin acetate were used as the fortificant, and added at a level 50, 75, 100, and 125 ppm. Artificial rice fortified with zinc has been successfully carried out. Zinc concentrations in fortified artificial rice are higher than unfortified rice. Artificial rice has a porous structure, in order to improve the rehydration capacity. Keywords : Artificial rice, Zinc (Zn) fortification , Purple weet potato flour, Purple sweet potato starch, Defisiensi seng dipercaya telah meluas dan memiliki pengaruh negatif yang sama dengan defisiensi besi. Fortifikasi seng pada beras analog dipercaya dapat mengatasi permasalahan tersebut. Berdasarkan penelitian dengan variasi penambahan konsentrasi Zn pada beras analog ubi ungu. Penelitian ini menggunakan beras analog yang terbuat dari tepung dan pati ubi ungu sebagai food vehicle. Penelitian ini terdiri dari 4 tahapan utama, pembuatan tepung dan pati ubi ungu, tahap fortifikasi seng, dan proses pembuatan beras analog. Seng sulfat dan seng asetat ditambahkan pada konsentrasi 50, 75, 100, dan 125 ppm. Beras analog terfortifikasi seng memiliki konsentrasi seng yang lebih tinggi bila dibandingkan dengan beras analog tanpa fortifikan. Beras analog terfortifikasi seng juga memiliki struktur berpori sehingg dapat meningkatkan kemampuan rehidrasi. Kata Kunci : Beras analog, Fortifikasi Seng (Zn), Pati ubi ungu, Tepung ubi ungu

Composite Encapsulating Agent for NaFeEDTA Microencapsulation Using Spray Drying Method Handayani, Noer Abyor; Aryanti, Nita; Haryani, Kristinah; Hargono, Hargono; Adina, Alifia Rizki; Yuliani, Sari; Adristy, Vania Zulfa
Reaktor Volume 25 No.2 August 2025
Publisher : Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/reaktor.25.2.%p

Iron microencapsulation is one of the solutions to protect iron from reacting with other substances that result in quality declines of fortified food products. The coating materials used should be appropriate for the specified encapsulation process. This study combined glucomannan and maltodextrin as coating materials and added HPMC as an additive to encapsulate NaFeEDTA. The results showed that such a combination could increase the encapsulation efficiency. The morphologies of the resulting microcapsules obtained from four formulations applied in this study were identical; numerous wrinkles appear on the particle’s surfaces due to the presence of HPMC. All formulations had a narrow size distribution with an average particle size between 105 and 111 µm, thermal resistance up to a temperature of ± 200°C, and the same functional groups but with different intensities. The NaFeEDTA included in all formulations had a bioavailability value of 2.3 - 2.9%. The best formulation, based on the gastrointestinal digestion simulation, was shown by the formulation with a glucomannan:maltodextrin ratio of 2:3 (in 1% w/v coating material) with a release percentage of 64.28% in SGF solution and an increase of 2.27% in SIF solution. To prevent anemia, ± 400 mg of iron microcapsules resulting from the best formulation in this study are required to meet 75% of the daily intake.

Co-Authors Aat Zaki Mubarok Adina, Alifia Rizki Aditya Yuna Aditya Yuna Adristy, Vania Zulfa Aji Prasetyaningrum Ananta, Reza Aprilina Purbasari Ariyanti Dessy Bakti Jos Berlian Arswendo Adietya Bunga Profegama Bunga Profegama Denis Denis Dessy Ariyanti Dessy Ariyanti Diah Susetyo Retnowati Faadhilah, Hilmi Rifaa Fadlillah Fani Fitri Lafifa H Hadiyanto Hargono Hargono Harles, Hendra Hasbi Ashidqi Bastian, Hasbi Ashidqi Heny Kusumayanti Herry Santosa Herry Santosa I Nyoman Widiasa Ilga Mega Kusuma, Ilga Mega Kristinah Haryani Kristinah Haryani Kristinah Haryani Miranti Budi Kusumawati Naniek Utami Handayani Nita Aryanti Putri, Sheila Amanda Ratnawati Ratnawati Rufaida Nur Rostika S Sumarno Sadam Arrois Sulardjaka Sulardjaka Yuliani, Sari

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