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Pengaruh Suhu pada Pengeringan Tepung Kimpul (Xanthosoma sagittifolium) Sulistiawati, Endah; Santosa, Imam; APS, Yunizar Rizka; Saka, Arya Aji
CHEMICA: Jurnal Teknik Kimia Vol 2, No 2 (2015): Desember 2015
Publisher : Universitas Ahmad Dahlan

Taro flour can be used as an alternative for wheat. This study aims to determine the optimal conditions on the operation of the drying resulting in minimal water content, but did not damage the properties of the desired material. This research will be obtained the parameters that can be used to design a dryer with a larger scale. After the taro peeled, washed, chopped and soaked with a solution of salt. Samples inserted into a dryer equipped with a balance, so that it can be read sample weight at a certain time. The drying process is stopped until the weight remains. The process of making flour baked, steamed after soaking the taro, and then do the drying process as the raw flour. The variables studied were temperature drying. The result showed that higher drying temperatures will accelerate the achievement of equilibrium moisture content, which means the drying operation requires a shorter period of time. Lower values of equilibrium moisture content on 0,02 (g water / g dry matter) can be achieved at a temperature of 90 0C, with a time of 80 minutes.

Kajian Sifat Kimia dan Uji Sensori Tepung Ubi Jalar Putih Hasil Pengeringan Cara Sangrai Santosa, Imam; Winata, Andinni Putri; Sulistiawati, Endah
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Currently, the white-sweet potato (Ipomoea batatas L. Lam) has been developed as raw material of flour. The form of semi-finished sweet potato products is dry, durable, and has a long shelf life, such as dried cassava, fructose sugar, alcohol, various flour, starch. This form of semi-finished sweet potatoes can be developed into a variety of forms of processing that is done at the industrial level. The aims of this research were to determine the physical properties and examine the sensory test of sweet potato flour. The research was conducted by roasting at the temperature ofÂ 95-100 Â°C. The results showed that the flour had the water content of 7.63% and ash content of 1.998%. The sensory test performed in this study were color, odor, texture and shape ofÂ the white-sweet potato flour.

Optimasi Proses Pengeringan Cara Sangrai Pada Pembuatan Tepung Ubi Jalar Dengan Suhu Terkendali Santosa, Imam; Sulistiawati, Endah
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Sweet potato (Ipomoea batatas L. Lam) potential to be used as industrial raw materials. Sweet potatoes have a high carbohydrate content that is in the fourth position after rice, corn, and cassava. Sweet potato flour can replace the function of wheat flour because when fermented with yeast will produce CO2 gas, which is needed in texture making and increase the volume of bread. As a raw material for cookies and cakes, the use of sweet potato flour can substitute 100% flour.The study offers a simple drying method and is expected to produce good quality sweet potato flour without chemical treatment. Small pieces or grated sweet potatoes will be roasted at a temperature and for a certain amount of time with oil bath-like tools until they are dry, then bolted.Over 250 grams of yam using a cheese solvent produces good dry chips. The best process at 100 0C takes 60 minutes, resulting in bright chip colors, sweet potato odor, flouriness, and a sweet tinge. 50 grams of purple, white, yellow and yellow honey consumed 90 minutes to 0% moisture content, yielding bright chip color according to original color, slightly sweet potato odor, flouriness, sweet tinge, 32-36,5% of rendemen.

Optimasi Proses Pengeringan Cara Sangrai Pada Pembuatan Tepung Ubi Jalar Dengan Suhu Terkendali Imam Santosa; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Sweet potato (Ipomoea batatas L. Lam) potential to be used as industrial raw materials. Sweet potatoes have a high carbohydrate content that is in the fourth position after rice, corn, and cassava. Sweet potato flour can replace the function of wheat flour because when fermented with yeast will produce CO2 gas, which is needed in texture making and increase the volume of bread. As a raw material for cookies and cakes, the use of sweet potato flour can substitute 100% flour.The study offers a simple drying method and is expected to produce good quality sweet potato flour without chemical treatment. Small pieces or grated sweet potatoes will be roasted at a temperature and for a certain amount of time with oil bath-like tools until they are dry, then bolted.Over 250 grams of yam using a cheese solvent produces good dry chips. The best process at 100 0C takes 60 minutes, resulting in bright chip colors, sweet potato odor, flouriness, and a sweet tinge. 50 grams of purple, white, yellow and yellow honey consumed 90 minutes to 0% moisture content, yielding bright chip color according to original color, slightly sweet potato odor, flouriness, sweet tinge, 32-36,5% of rendemen.

Pengaruh Suhu pada Pengeringan Tepung Kimpul (Xanthosoma sagittifolium) Endah Sulistiawati; Imam Santosa; Yunizar Rizka APS; Arya Aji Saka
CHEMICA: Jurnal Teknik Kimia Vol 2, No 2 (2015): Desember 2015
Publisher : Universitas Ahmad Dahlan

Taro flour can be used as an alternative for wheat. This study aims to determine the optimal conditions on the operation of the drying resulting in minimal water content, but did not damage the properties of the desired material. This research will be obtained the parameters that can be used to design a dryer with a larger scale. After the taro peeled, washed, chopped and soaked with a solution of salt. Samples inserted into a dryer equipped with a balance, so that it can be read sample weight at a certain time. The drying process is stopped until the weight remains. The process of making flour baked, steamed after soaking the taro, and then do the drying process as the raw flour. The variables studied were temperature drying. The result showed that higher drying temperatures will accelerate the achievement of equilibrium moisture content, which means the drying operation requires a shorter period of time. Lower values of equilibrium moisture content on 0,02 (g water / g dry matter) can be achieved at a temperature of 90 0C, with a time of 80 minutes.

Karakteristik Fisiko-Kimia Tepung Ubi Jalar Ungu dengan Proses Perendaman Menggunakan Asam Sitrat Imam Santosa; Acnes Meyta Puspa; Delvi Aristianingsih; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 6, No 1 (2019): Juni 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v6i1.12061

A study has been made in making purple sweet potato flour through the hydrolysis process using dilute citric acid. Sweet potatoes cut 3-5 mm, soaked in citric acid in various concentrations for a certain period, washed and drained. Sweet potatoes were then roasted at 70 degrees Celsius for 24 hours and then sieved with a mesh size of 200. The sieve results were analyzed for their physical, physicochemical content and compared with wheat flour. Soaking purple sweet potato using 0.01% citric acid produces purple sweet potato flour which is brightly colored, fine flour, decreasing the ash content with a very slight acid flour odor. The carbohydrate content of sweet potatoes is almost the same as wheat flour, and the fiber content of sweet potatoes is higher.

Kajian Sifat Kimia dan Uji Sensori Tepung Ubi Jalar Putih Hasil Pengeringan Cara Sangrai Imam Santosa; Andinni Putri Winata; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Currently, the white-sweet potato (Ipomoea batatas L. Lam) has been developed as raw material of flour. The form of semi-finished sweet potato products is dry, durable, and has a long shelf life, such as dried cassava, fructose sugar, alcohol, various flour, starch. This form of semi-finished sweet potatoes can be developed into a variety of forms of processing that is done at the industrial level. The aims of this research were to determine the physical properties and examine the sensory test of sweet potato flour. The research was conducted by roasting at the temperature ofÂ 95-100 Â°C. The results showed that the flour had the water content of 7.63% and ash content of 1.998%. The sensory test performed in this study were color, odor, texture and shape ofÂ the white-sweet potato flour.

MASALAH DAN TANTANGAN PENGEMBANGAN KEWIRAUSAHAAN PADA KALANGAN MAHASISWA DI INDONESIA Imam Santosa
Asian Journal of Innovation and Entrepreneurship Vol 3 No 03 (2014): September 2014
Publisher : UII

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/ajie.vol3.iss3.art5

Indonesian nation face some important and crucial problem about poverty. One of which’s to overcome the amount of unemployment. It’s still relatively high plus the total labor force continues to grow each year. One thing is needed that number of entrepreneurs should be raised. Because of it as one of the indicators of economic progress. A number of obstacles facing, such as: social and economic constraints and market structure have not yet accomodate for conducting this. However, with improving education policy, curriculum and learning systems (students and lecturers relations) that can foster the emergence of a stimulus for innovation and creativity is convinced that these obstacles can be overcome. Keywords: SMEs, pooled data, fixed effect

Relasi Padung-padung dan Gerga Tulak Paku dalam Arsitektur Tradisional Karo Ariani .; Imam Santosa; Achmad Haldani Destiarmand; Agus Sachari
RUANG: Jurnal Lingkungan Binaan (SPACE: Journal of the Built Environment) Vol 9 No 1 (2022): April 2022
Publisher : Universitas Udayana

One of the rich traditions owned by the Karo tribe in North Sumatra is a variety of ornamental or gerga. Gerga is applied to traditional Karo architecture with the aim of beautifying and representing the belief and kinship system that forms the basis of the Karo people's cosmology. One of the organic-shaped gerga inspired by nature is tulak paku. The structure of gerga tulak paku also becomes a visual image based on various crafted objects, one of which is padung-padung. This large earring jewelry is worn by Karo women from certain classes and becomes one of the cultural identities of the Karo Tribe. By its structure and shape, padung-padung is assumed to originate from the application of gerga tulak paku. This study aims to determine the relationship between the ornamental elements of tulak paku applied to the padung-padung form, and its application in Karo traditional architecture. The research was conducted using technical analysis and interpretation adopting an aesthetic approach to describe three basic aspects of an artistic object or event, namely form, weight, and appearance. Based on the results of research, it is known that the element of the gerga tulak paku has a shape structure similar to padung-padung. Both have meanings related to human power and glory, thus their applications in traditional architecture are expected to bring ‘good’ impacts.Keywords: relation; padung-padung; gerga tulak paku; Karo traditional architecture AbstrakSalah satu kekayaan tradisi yang dimiliki oleh suku Karo di Sumatera Utara adalah ragam hias atau gerga. Gerga diterapkan pada arsitektur tradisional Karo dengan tujuan untuk memperindah sekaligus merepresentasikan sistem kepercayaan dan kekerabatan yang menjadi dasar kosmologi masyarakat Karo. Salah satu gerga berbentuk organis yang terinspirasi dari alam adalah tulak paku. Selain diterapkan pada rumah adat, struktur bentuk gerga tulak paku juga menjadi citra visual pada berbagai benda-benda kerajinan, salah satunya adalah padung-padung. Perhiasan berupa anting berukuran besar ini dikenakan oleh perempuan Karo dari kelas tertentu dan menjadi salah satu identitas kultural suku Karo. Ditinjau dari struktur bentuknya, padung-padung diduga berasal dari penerapan gerga tulak paku. Penelitian ini bertujuan untuk mengetahui relasi unsur ragam hias tulak paku yang diterapkan pada bentuk padung-padung, serta aplikasinya dalam arsitektur tradisional Karo. Penelitian dilakukan dengan teknik analisis dan interpretasi menggunakan pendekatan estetika untuk mendeskripsikan tiga aspek dasar pada suatu benda atau peristiwa kesenian, yaitu wujud, bobot, dan penampilan. Berdasarkan hasil penelitian, diketahui bahwa unsur gerga tulak paku memiliki struktur bentuk yang mirip dengan padung-padung. Keduanya memiliki makna yang berkaitan dengan kekuatan dan kemuliaan manusia sehingga penerapannya pada arsitektur tradisional diharapkan dapat membawa dampak kebaikan.Kata kunci: relasi; padung-padung; gerga tulak paku; arsitektur tradisional Karo

KARAKTERISTIK BENTUK DAN FUNGSI RAGAM HIAS PADA ARSITEKTUR MASJID AGUNG KOTA BANDUNG Dr. Ahmad Haldani, M.Sn.; Imam Santosa
Jurnal Sosioteknologi Vol. 16 No. 3 (2017)
Publisher : Fakultas Seni Rupa dan Desain ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/sostek.itbj.2017.16.3.1

Di era sekarang isu perubahan seringkali berbenturan dengan masalah krisis identitas dan otentisitas. Identitas seseorang atau suatu artifak semakin sering juga dipertanyakan derajat keotentikkannya. Banyak masalah muncul di saat modernisasi kini telah menjadi begitu umum sehingga pilihan antara tradisional-modern, lokal-global menjadi semakin baur. Penelitian ini akan memetakan korelasi antara perkembangan Islam di Jawa Barat khususnya Kota Bandung, dengan pergeseran bentuk dan gaya ragam hias masjidnya. Korelasi ini penting diteliti untuk memahami gejala pergeseran bentuk dan fungsi ragam hias (teks) yang dikaitkan dengan idea dan perilaku masyarakat yang menghasilkan dan menggunakannya (konteks).. Melalui metodologi deskriptif, sinkronik, dan komparatif dengan pendekatan morfologi estetik, penelitian ini bertujuan untuk: 1. Memetakan pergeseran peran, bentuk dan fungsi ragam hias tradisional di dalam arsitektur Masjid Agung Kota Bandung di era sekarang, 2. Menemukan peran, bentuk dan fungsi ragam hias yang mempengaruhi atau menggantikannya, dan 3. Faktor atau nilai yang melatarbelakanginya. Hasil penelitian menunjukkan, bahwa:Kandungan gaya ragam hias Islam arabesque bersifat mayoritas dibandingkan dengan gaya ragam hias lokal, sehingga peran, bentuk dan fungsi ragam hias lokal yang selama ini menjadi ciri kebudayaan setempat menjadi kecil/ minoritas.Di setiap gejala pengadopsian bentuk dan gaya, hampir seluruhnya mengambil cara meniru, menyalin, atau mengimitasi atau copy, karena hanya mengulang-ngulang bentuk dan gaya otentik (klasik) demi menjaga keutuhan makna-makna asosiasinya baik secara citera, identitas, maupun makna simboliknya. Sehingga ragam hias yang mempunyai bentuk, identitas dan asosiasi baru sulit ditemukan.Ideal-ideal pemikiran itu ternyata dapat tercermin selain dalam wujud perilaku juga dalam wujud bentuk dan gaya ragam hias masjidnya.

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