Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Seminar Nasional Teknik Kimia Kejuangan
Dyah Hesti Wardhani
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Engineering Environmental Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
KOMPARASI KARAKTERISTIK TEKSTURAL BAKSO BERSUBSTITUSI TEPUNG PORANG DENGAN BAKSO KOMERSIAL UKM SEHATI Dyah Hesti Wardhani; Heri Cahyono; Purwanto Purwanto; Hargono Hargono; Siswo Sumardiono; Hadiyanto Hadiyanto
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2017): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 8 2017
Publisher : Prosiding SNST Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (299.564 KB)

Abstract

Bakso merupakan salah satu olahan daging yang disukai berbagai kalangan masyarakat. Kekenyalan merupakan salah satu parameter yang dijadikan acuan konsumen dalam menentukan tingkat kesukaan terhadap produk bakso. Untuk mencapai tingkat kekenyalan tertentu, beberapa produsen menambahkan bahan kimia dalam adonan baksonya. Dengannn   semakin tinggi kewaspadaan masyarakat terhadap penggunaan bahan kimi pada makanan maka perlu dicari alternatif pengenyal alami sebagai penggantinya. Salah satu  bahan alami yang bisa digunakan sebagai pengenyal adalah tepung porang yang mengandung glukomanan tinggi. Pada paper ini tampilan dan karakteristik fisik antara bakso komersial UKM Sehati dan bakso dengan substusi tepung porang akan dibandingkan tampilan dan diuji menggunakan texture analizer. Meskipun pada adonan mentah, masing-masing campuran mempunyai warna yang sangat berbeda, tetapi setelah proses pemasakan warna bakso yang dihasilkan relative serupa. Hanya hardness bakso bersubstitusi tepung porang yang meningkat dibanding sampel lain, sedangkan cohesiveness, springiness, dan adhesiveness-nya tidak berbeda secara signifikan. Hasil ini menunjukan tepung porang berpotensi sebagai substitusi bahan kimia pada bakso.Kata kunci: bakso, glucomannan, porang
Peningkatan Kualitas dan Kuantitas Produk Elektroplating Melalui Perbaikan Kualitas Larutan Kimia di Bak Elektroplating dengan Filter Elektroplating Luqman Buchori; Didi Dwi Anggoro; Dyah Hesti Wardhani
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2017: PROSIDING SNTKK
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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

Abstract

Small electroplating industry is a small industry that is widely available in the city of Semarang. The mainprocesses in the electroplating industry are located in the coating process. This process occurs in theelectroplating bath. The quality of the metal coating is highly dependent on the quality of the chemicalsolution contained in the electroplating bath. If the chemical solution has good quality, such as the solutionwas clear, there are no impurities, the quality of the coating is also good. If the quality of the chemicalsolution is not good, then the results of the coating are also inferior such as there are bubbles in the layer, orthere is dirt on the die so that the coating process must be repeated. This will add to the cost of productionand a coating time so that increases operational costs. To solve this problem we need a system that canproduce a chemical solution that has good quality, clear, and there are no impurities. This system is calledthe filter electroplating. Results of electroplating filter application showed to increase the quantity andquality of production. The production capacity increased by 30% per day. The production turnover up 35%and profits increased by 45%. The chemical solution becomes clear and does not contain impurities so thatthe coating results becomes good.
Co-Authors Didi Dwi Anggoro H Hadiyanto Hargono Hargono Heri Cahyono Luqman Buchori Purwanto Purwanto Siswo Sumardiono