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The performance of beeswax coating containing vegetable oil-based lecithin as an emulsifier on weight loss and shelf life estimation of mango NURUL HIDAYATI FITHRIYAH; RATRI ARIATMI NUGRAHANI; RUSNIA JUNITA HAKIM
Jurnal Natural Volume 20 Number 2, June 2020
Publisher : Universitas Syiah Kuala

Fruits are one of the agricultural commodities grown in Indonesia and mango constitutes the third largest. One of the disadvantages in transporting mangoes to long distant markets is the short shelf life when fruits are stored at the room temperature. Some efforts to maintain quality and freshness have been coating the fruits with natural wax/beeswax. This study aimed to determine the effects of beeswax coating containing vegetable oil-based lecithin on physical and weight loss in mango, as well as estimate the shelf life using the Accelerated Shelf-Life Testing (ASLT) method. The coating formulation consisted of beeswax, triethanolamine, stearic acid, vegetable lecithin (soybean: rice bran), and water. Mango coated with beeswax coating with a concentration of vegetable lecithin emulsifier were varied at 0.25, 0.5, 0.75, 1%, and control (without beeswax coating) stored at room temperature 301oK and cooler temperature 286oK. Samples were monitored for five weeks and evaluated periodically for physical change and weight loss. Beeswax coated mango exhibited slower rate of ripening than the control stored in both room and cooler temperatures. The lowest total weight loss of mangoes at both temperatures for 5 weeks with beeswax coating at 0.25% vegetable lecithin emulsifier was 7.25%. The estimation of shelf life using ASLT method and Arrheinus model to mango fruit coated with beeswax coating at 0.25% vegetable lecithin concentration as emulsifier was 36.91 days.

PENGARUH FORMULASI EDIBLE COATING DARI PATI PISANG RAJA BULU TERHADAP PENGHAMBATAN GEJALA CHILLING INJURY PADA TOMAT MERAH Mela Perdana Sunarso; Nurul Hidayati Fithriyah; Ratri Ariatmi Nugrahani
Jurnal Teknologi Vol 15, No 1 (2023): Jurnal Teknologi
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jurtek.15.1.73-80

As an agricultural country, Indonesia still prioritizes the agricultural sector as one of the industries that play an essential role in supporting the country's economic growth. One of the priority commodities is tomatoes. Tomatoes are very susceptible to damage. This damage will significantly affect the quality of the tomatoes before they reach consumers. It is necessary to have proper post-harvest handling so that tomatoes still have the quality that is always maintained, one of which is cold storage, which has done to lower the temperature of the product so that it will slow down the respiration rate before further post-harvest handling has carried out. However, storage at too low temperatures can cause chilling injury so that the quality of tomatoes decreases. The edible coating method by dipping is an alternative to delay ripening so that it inhibits the metabolic process. This study aimed to determine the effect of storage time and temperature on edible coatings on tomatoes. The research method begins with manufacturing an edible coating solution from Raja Bulu banana starch. With a factorial CRD (Completely Randomized Design) consisting of two factors. The first factor is the storage temperature which consists of two levels, namely refrigerator temperature (0-4áµ’C), chiller temperature (10-15áµ’C), and the second factor is storage time with five levels, namely storage time (2 days; 4 days; 6 days; 8 days and 10 days), so in this study, there is a factorial of 2 x 5 combinations with three replications. The analysis test of the sample results consisted of a weight loss test, color test, organoleptic, and regression analysis. The results obtained on tomatoes with an edible coating indicate a real and significant effect on the inhibition of chilling injury. This study proves that tomatoes given an edible coating using Raja Bulu banana can maintain their quality in cold storage and inhibit chilling injury in tomatoes.

PEMANFAATAN UAP KELUARAN EVAPORATOR UNTUK PENGERINGAN AMPAS TEBU BAHAN BAKAR PABRIK GULA Azrul Syamsu; Nurul Hidayati Fithriyah; Ratri Ariatmi Nugrahani
Jurnal Teknologi Vol 15, No 1 (2023): Jurnal Teknologi
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jurtek.15.1.151-158

Have been factors that influence on the use of the baggase as fuel. One of them is water contained in the baggase. A sugar factory in Lampung Tengah district is PT Gula Putih Mataram, produce baggase in contained water by 50,10%. The purpose of this research is to know the number of water to levels unloaded on baggase by using heat from steam exodus evaporator. know influence the flow hot air to the water level of optimal for flow of steam exodus evaporator, used to draining bagasse. Know time drying to influence the water level and time best of process of drying bagasse, use of heat from the exodus steam evaporator. And the research methodology used data processing. Where data is collected of direct observation in PT Gula Putih Mataram, and study literature in the form data of a journal before. Using a hot vapor exodus evaporator in heat exchanger, rate obtained hot air flow 36.296,62 kg/hours, with 40Â°C temperature. Next hot air is used as air dryer in rotary dryer. Air dryer to flow of 32 tons/hours, 33 tons/hours, 34 tons/hours, 35 tons/hours and 36 tons/hours, obtained the the water level of 45,05%; 44,89%; 44,73%; 44,58% and 44,42%. With sample 36 tons/hours take 5 sample drying time. That is 1 hours, 2 hours, 3 hours, 4 hours and 5 hours, and is found the water levels by 44,42%; 38,74%; 33,06 %; 27,38% and 21,70%. Of the results of data processing shows variations in the drying time flow hot air and give a linear variation to the moisture content of reduced the number. Where the bigger the flow air dryer will increase the moisture content of which can be reduced. And time for drying, the longer the drying hence the larger the to amount to the moisture content of which can be reduced.

Coal Fly Ash as Adsorbent in Removing Organic Compounds (COD) From Tanah Tinggi Wastewater Treatment Installation in Tangerang City Muhammad Djarkasih; Ratri Ariatmi Nugrahani; Nurul Hidayati Fithriyah
Journal of Applied Sciences and Advanced Technology Vol 5, No 2 (2022): Journal of Applied Sciences and Advanced Technology
Publisher : Faculty of Engineering Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jasat.5.2.59-66

Coal is a combustible organic mineral; the ash produced from burning coal is fly ash and bottom ash. This study aims to determine the process of treating fly ash waste from coal combustion by activating and characterizing it as an adsorbent and to obtain the best type of adsorbent with a concentration of coal fly ash as an adsorbent in removing organic compounds COD so that it meets the standards. Quality by accordance with the Regulation of the Minister of Environment and Forestry Number 68 of 2016 concerning Domestic Wastewater Quality Standards. The research will be carried out with 2 (two) processes, namely the process of making adsorbents and testing the application of fly ash adsorbents with variations in the concentration of sulfuric acid (H2SO4) 2.5%, 5%, and 10% and variations in stirring time of 60, 90, 120 and 150 minutes, then analyzed the COD (Chemical Oxygen Demand) content so that it meets the quality standards that have been set. The results showed that the fly ash content of coal has the potential to be used as an adsorbent because of the high SiO2 content of 35.8% and the Al2O3 content of 17.0%. Results The initial concentration of COD was 404 mg/l. The final concentration of COD for various stirring times with various H2SO4 activation was 11 mg/l with a stirring time of 150 minutes. Optimum conditions of removal efficiency (%) COD for variation of stirring time with various H2SO4 activation obtained 35.73%, R2 value = 0.9891, and the linear regression equation is y = 0.206x - 4.864 with the value of y is COD efficiency removal (%) and x is stirring time (minutes).

PEMBUATAN PELET PROBIOTIK DARI LIMBAH AMPAS TAHU UNTUK MENINGKATKAN KUALITAS PAKAN TERNAK Mabrur Mabrur; Nurul Hidayati Fithriyah
Jurnal Konversi Vol 11, No 2 (2022)
Publisher : Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/konversi.11.2.4

Tahu merupakan makanan khas di Indonesia yang terbuat dari kedelai. Makanan ini terkenal meluas di lingkungan masyarakat karena harganya yang terjangkau, mudah diperoleh dan memiliki kandungan gizi yang tinggi. Tahu diproduksi dengan memanfaatkan sifat protein, yaitu menggumpal saat bereaksi dengan asam. Penggumpalan protein oleh asam cuka berlangsungbegitu cepat sehingga sebagian air yang semula tercampur akan terperangkap didalamnya. Pengeluaran air yang terperangkap didalamnya menggunakan tekanan. Semakin besar tekananyang diberikan, semakin banyak air yang dikeluarkan dari gumpalan protein. Gumpalan protein itulah yang kemudian disebut sebagai tahu. Dari hasil proses pembuatan tahu ini menghasilkan limbah dari filtrasi berupa limbah cair dan padat, limbah padat dikenal dengan ampas tahu yang masih memiliki kandungan protein yang tinggi. Penggunaan probiotik telah lama digunakan dan dirasakan manfaatnya oleh para petani ikan dalam pemanfaatan pakan yang efisien. Pemberian probiotik dalam pakan dimaksudkan untuk meningkatkan daya cerna ikan terhadap pakan dengan meningkatkan enzim pencernaan yang dapat menghidrolisis protein menjadi senyawa lebih sederhana sehingga mudah diserap dan digunakan sebagai deposit untuk pertumbuhan. Melalui percobaan ini, dibuat pemanfaatan ampas tahu yang masih memiliki kandungan protein yang cukup tinggi sebagai pelet pakan ternak khususnya ikan lele tanpa penambahan probiotik dan dengan penambahan probiotik dengan berbagai variasi dosis untuk mengetahui perbandinganperkembangan berat dan panjang ikan lele. Hasil penelitian menunjukkan bahwa perlakuan P15 terhadap ikan lele memberikan hasil yang optimal dengan penambahan berat 0,67 gram dan panjang 22,4 cm.

The performance of beeswax coating containing vegetable oil-based lecithin as an emulsifier on weight loss and shelf life estimation of mango NURUL HIDAYATI FITHRIYAH; RATRI ARIATMI NUGRAHANI; RUSNIA JUNITA HAKIM
Jurnal Natural Volume 20 Number 2, June 2020
Publisher : Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24815/jn.v20i2.16758

Fruits are one of the agricultural commodities grown in Indonesia and mango constitutes the third largest. One of the disadvantages in transporting mangoes to long distant markets is the short shelf life when fruits are stored at the room temperature. Some efforts to maintain quality and freshness have been coating the fruits with natural wax/beeswax. This study aimed to determine the effects of beeswax coating containing vegetable oil-based lecithin on physical and weight loss in mango, as well as estimate the shelf life using the Accelerated Shelf-Life Testing (ASLT) method. The coating formulation consisted of beeswax, triethanolamine, stearic acid, vegetable lecithin (soybean: rice bran), and water. Mango coated with beeswax coating with a concentration of vegetable lecithin emulsifier were varied at 0.25, 0.5, 0.75, 1%, and control (without beeswax coating) stored at room temperature 301oK and cooler temperature 286oK. Samples were monitored for five weeks and evaluated periodically for physical change and weight loss. Beeswax coated mango exhibited slower rate of ripening than the control stored in both room and cooler temperatures. The lowest total weight loss of mangoes at both temperatures for 5 weeks with beeswax coating at 0.25% vegetable lecithin emulsifier was 7.25%. The estimation of shelf life using ASLT method and Arrheinus model to mango fruit coated with beeswax coating at 0.25% vegetable lecithin concentration as emulsifier was 36.91 days.

Peningkatan Kreativitas dalam Pembuatan Sabun Transparan Ibu-ibu Majelis Ta’lim Darussalam Perumahan Amarapura Kecamatan Setu, Kota Tangerang Selatan Sari, Fatma; Purnawan, Irfan; Fithriyah, Nurul Hidayati; Sari, Irma Permata; Hasyim, Ummul Habibah; Salfichotullaila, Tiara; Fitriani, Mutia; Rahmawati, Astri
Jurnal Pengabdian Masyarakat Teknik Vol 5, No 2 (2023): Jurnal Pengabdian Masyarakat Teknik (JPMT)
Publisher : Fakultas Teknik Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/jpmt.5.2.71-75

Perempuan harus bisa di berdayakan dalam bidang ekonomi untuk membantu meningkatkan kesejahateraan. Dalam rangka mendukung pemberdayaan masyarakat terutama perempuan maka Teknik Kimia FT UMJ bekerja sama dengan Majelis Ta’lim Darussalam Perumahan Amarapura Kec. Setu, Kota Tangerang Selatan, Provinsi Banten melakukan pelatihan sabun transparan. Tahap demi tahap digambarkan cara membuat sabun transparan, baik dari sabun yang bukan transparan atau membuat langsung sabun transparan. Manfaat dari Pengabdian masyarakat ini adalah memberikan pengetahuan, dan keterampilan yang sederhana dalam pembuatan sabun transparan sehingga dapat mudah dipahami oleh setiap tingkat pendidikan, Pembinaan kepada masyarakat dalam rangka menciptakan kemandirian sehingga mampu mengembangkan kewirausahaan. Dari hasil pre test 90% belum memahami pembuatan sabun, dengan nilai skor rata-rata 40, setelah Pelatihan dilakukan ada peningkatan nilai post test nilai skor rata-rata 80. Dari Hasil yang didapatkan dari pelaksanaan pengabdian masyarakat tercapainya pemahaman mengenai pembuatan sabun dan dapat dibuat kembali di rumah masing-masing.

Pengaruh Massa Bioadsorben dari Klobot Jagung Terhadap Penurunan Kandungan Asam Lemak Bebas (FFA), Nilai Peroksida (PV) dan Tingkat Warna Dalam Minyak Sawit Mentah (CPO) Yustinah, Yustinah; Susanty, Susanty; Hendrawati, Tri Yuni; Fithriyah, Nurul Hidayati; Cardosh, Syafira R
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2023: PROSIDING SNTKK 2023
Publisher : Seminar Nasional Teknik Kimia "Kejuangan"

Show Abstract | Download Original | Original Source | Check in Google Scholar

Indonesia as an agricultural country, produces many agricultural products. In addition to agricultural products, agricultural waste is also generated throughout the year. This agricultural waste is still underutilized. One of the efforts to utilize agricultural waste is to process agricultural waste into bioadsorbent. This study aims to study the effect of the mass of bioadsorbent from agricultural waste, namely corn husks on reducing levels of free fatty acids (FFA), peroxide value (PV) and color in crude palm oil (CPO). Clean corn husks are then mashed, after which it is reacted with NaOH to remove the lignin content and neutralized with HCl, so that a bioadsorbent is obtained. Crude palm oil is heated to 80 oC, then mixed with 2 to 10 grams of bioadsorbent according to the variables used. The mixture was stirred at 500 rpm for one hour, and the temperature was maintained at 80 oC. After the adsorption process is complete, the mixture is filtered using a vacuum pump and the filtrate is taken. The filtrate obtained was analyzed for free fatty acid content, peroxide value and color. The research resulted in the more mass of bioadsorbent used, the greater the decrease in free fatty acid levels, peroxide value and color. Using 10 g of bioadsorbent can reduce FFA levels by 41.29%, reduce PV values by 54.96% and reduce color absorbance by 29.06%.

Lead adsorption in lubricant waste using zeolite Aini Rahmadhaniar; Ratri Ariatmi Nugrahani; Nurul Hidayati Fithriyah; Titik Lestariningsih
Jurnal Rekayasa Proses Vol 14 No 1 (2020): Volume 14, Number 1, 2020
Publisher : Jurnal Rekayasa Proses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.49489

Lubricant waste is one of the hazardous refuses which are regulated on the limit of lead content according to Government Regulations (Kep-51/MenLH/10/1995). Therefore, it is necessary to research for reducing the lead content. The purpose of this study is to understand the effect of adding adsorbents to decrease lead content in waste of lubricants taken from ships. The waste lubricant was recycled by adsorption using zeolite. Lubricant waste samples of 200 mL each were physically and chemically identified subjected to adsorption process using zeolite adsorbent whose concentrations (%w/w) were varied as follows: 7.5%, 13.25%, 14.25%, 15.75% and 17.5% with stirring speed of 150 rpm and contact time for 60 minutes. The best results were obtained at the adsorbent amount of 26.5 grams (concentration of 13.25%), for which lead content reduction reached 83%. The ANOVA F was obtained to be 13.42, and hence the study concluded that the amount of the adsorbent was related to the decrease in lead content.

Ekstraksi Pektin dari Kulit Pisang (Musa Paradisiaca) Sebagai Bahan Pengental Saus Cabai Shabrina, Alifira Fajriatu; AB, Syamsudin; Fitriyano, Gema; Purnawan, Irfan; Fithriyah, Nurul Hidayati
Prosiding Semnastek PROSIDING SEMNASTEK 2024
Publisher : Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Pemanfaatan buah pisang hanya terbatas pada daging buah saja, sedangkan kulit buah pisang yang jumlahnya cukup besar sering kali dibuang begitu saja tanpa dimanfaatkan terlebih dahulu padahal di dalam kulit buah pisang terdapat kandungan pektin yang memiliki nilai ekonomis yang tinggi. Pektin adalah senyawa polisakarida yang larut dalam air yang mengandung gugus-gugus metoksil. Penggunaannya yang paling umum adalah sebagai bahan perekat/pengental (gelling agent). Tujuan penelitian ini adalah untuk mengetahui potensi kandungan pektin pada kulit buah pisang, perbandingan suhu ekstraksi terbaik pada proses ekstraksi serta karakterisasi pektin hasil ekstraksi. Pada penelitian ini, proses ekstraksi dilakukan dengan menggunakan pelarut air yang diasamkan dengan penambahan asam klorida dengan konsentrasi 0,5 N. Pada percobaan ini variabel tetap yang digunakan adalah waktu yaitu selama 90 menit, sedangkan variabel terikat yang digunakan adalah suhu. Analisa yang dilakukan meliputi pH, kadar air, kadar abu, berat ekuivalen, kadar metoksil, dan kadar asam galakturonat serta uji viskositas pada saus cabai. Hasil penelitian menunjukkan rendemen tertinggi didapatkan pada suhu ekstraksi 85°C yaitu sebesar 8,25%, kadar asam metoksil 2,98%, kadar asam galakturonat sebesar 70,72%, kadar air 8,00%, kadar abu 3,63%, dan uji viskositas saus sebesar 8500 cP.Kata kunci: ekstraksi, kulit pisang, metoksil, pektin

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