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Kristinah Haryani
Jurusan Teknik Kimia Fakultas Teknik Universitas Diponegoro Jln. Prof. Sudarto SH., Kampus Undip Tembalang, Semarang 50239, Telp. 024-7460058, Fax. 024-76480675
Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Energy Materials Science & Nanotechnology Mechanical Engineering

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Pengaruh Konsentrasi Pati dan Yeast pada Pembuatan Etanol dari Pati Sorgum Melalui Proses Simultaneous Saccharification and Fermentation (SSF) dan Separated Hydrolysis Fermentation (SHF) Haryani, Kristinah; Hargono, Hargono; Handayani, Noer Abyor; Harles, Hendra; Putri, Sheila Amanda
Jurnal Rekayasa Mesin Vol 16, No 2 (2021): Volume 16, Nomor 2, Agustus 2021
Publisher : Mechanical Engineering Department - Semarang State Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32497/jrm.v16i2.2186

Abstract

Bioetanol merupakan anhydrous alkohol yang dapat diproduksi dengan cara fermentasi pati. Sorgum mengandung pati yang cukup tinggi sebesar 74,63g / 100g bahan sehingga dapat dimanfaatkan sebagai bahan baku pembuatan etanol. Pembuatan etanol berbahan baku pati sorgum ada dua metode yaitu Separated Hydrolysis Fermentation (SHF) dan Simultaneous Saccharification and Fermentation (SSF). Tujuan dari penelitian ini adalah menentukan proses yang tepat untuk memproduksi etanol dari pati sorgum dengan membandingkan metode fermentasi SSF dan SHF. Untuk masing masing proses digunakan variabel konsentrasi pati sebesar 10%, 20% (berat/volume) dan Saccharomyces Cereviciae sebagai yeast saat proses fermentasi sebesar 5%, 7%, 9% dari berat pati. Enzim StargenTM sebesar 1ml/100gram pati sorgum digunakan untuk membantu proses hidrolisis. Dari hasil fermentasi selama 72 jam menunjukkan bahwa sorgum yang difermentasi dengan metode SSF menghasilkan lebih banyak etanol sebesar 111,944 gram/liter dibandingkan metode SHF sebesar 108,645 gram/liter dengan konsentrasi pati sebesar 20% (berat/volume) dan yeast 9% w pati.
Anaerobic Fermentation of Mixed Fruits Peel Waste for Functional Enzymes Production Employing Palm Sugar and Molasses as The Carbon Source Retnowati, Diah Susetyo; Kumoro, Andri Cahyo; Haryani, Kristinah
Reaktor Volume 23 No.2 August 2023
Publisher : Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/reaktor.23.2.71-76

Abstract

The daily abundant generation of fruit peel waste potentially triggers environmental problems if no appropriate management is performed. Besides, fruit peel waste can be a valuable source for functional enzyme production. This study aims to investigate the use of molasses and palm sugar as sugar source during anaerobic fermentation of banana and papaya peel waste to produce functional enzymes. The fermentation was subjected to biomass at various banana peels to papaya peels mass ratio for 3 months. The feed consisted of sugar:biomass:water, and their mass ratio was kept constant at 1:3:10. Both brown functional enzyme cocktails obtained from the fermentation using palm sugar and molasses as carbon source were acidic with pH of 3.7 and 4.4, respectively. The amylase, protease, and lipase activities of the functional enzyme cocktails was maximum when the biomass mixture contained four portions of banana peel and one portion of papaya peel. In addition, molasses was found to be the better sugar source than palm sugar for producing functional enzymes from aerobic fermentation peel fruits comprises banana and papaya peels. This study proved that fruit peel waste can be converted to valuable functional enzymes as one of the solutions of fruit peel waste management Keywords: anaerobic fermentation; carbon source; enzyme activity; functional enzyme; organic waste
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

Abstract

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 Adina, Alifia Rizki Adristy, Vania Zulfa Andri Cahyo Kumoro Diah Susetyo Retnowati Hargono Hargono Harles, Hendra Nita Aryanti Noer Abyor Handayani Putri, Sheila Amanda Yuliani, Sari