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Produksi Pigmen Merah dari Kapang P. purpurogenum dan M. purpureus dengan Fermentasi Cair secara Batch Anastasia Prima Kristijarti; Ariestya Arlene Arbita
Research Report - Engineering Science Vol. 1 (2011)
Publisher : Universitas Katolik Parahyangan

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Penicillium purpurogenum, dan Monascus purpureus merupakanmikroba yang dapat menghasilkan zat warna. Zat warna dari mikroba inidapat diproduksi dengan optimum dengan ditentukan jenis substratpertumbuhannya. Tujuan dari penelitian ini adalah zat warna yangdihasilkan dapat diproduksi dan dapat dipergunakan sebagai zat warnaalami, yang aman untuk dikonsumsi dan dapat diproduksi secara massal. Sertastabilitas zat warna tersebut terhadap beberapa perlakuan dalam pengolahanmakanan.Dua jenis kapang yakni Penicillium purpurogenum, dan Monascuspurpureus ditumbuhkan pada empat macam sumber karbon yakni pati jagung,pati kentang, glukosa, dan sukrosa dengan proses fermentasi cair secarabatch. Analisis yang dilakukan adalah analisis berat sel kering, analisisabsorban, serta analisis kestabilan. Analisis kestabilan zat warna yangdilakukan meliputi cahaya (UV dan sinar matahari), panas (autoklaf 121°C, 15psi seta autoklaf 105°C,17,5 psi), bahan pengawet (asam sitrat, asamaskorbat, dan sodium bisulfit) dan pH.Hasil yang didapat dari penelitian ini adalah Monascus purpureusmenghasilkan konsentrasi zat warna merah yang lebih tinggi daripadaPenicillium purpurogenum. Medium pertumbuhan dengan sumber karbon darikentang merupakan medium yang baik untuk pertumbuhan sel danmenghasilkan zat warna yang lebih banyak. Zat warna yang dihasilkan stabilterhadap bahan pengawet, namun tidak stabil terhadap panas, cahaya, danpH.

Isolasi Zat Warna Ungu pada Ipomoea batatas Poir dengan Pelarut Air Anastasia Prima Kristijarti; Ariestya Arlene
Research Report - Engineering Science Vol. 1 (2012)
Publisher : Universitas Katolik Parahyangan

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Zat warna banyak digunakan pada makanan, minuman, tekstil, kosmetik,peralatan rumah tangga dan banyak lagi. Penggunaan zat warna sangat diperlukanuntuk menghasilkan suatu produk yang lebih bervariasi dan juga menambah nilaiartistik produk tersebut. Masalah terjadi bila zat warna jenis sintetis digunakandalam bahan pangan. Zat warna yang terkandung di dalam akar tanaman ubi ungubernama antosianin.Kandungan antosianin pada ubi jalar ungu berkisar antara 14,68 – 210mg/100 gram bahan baku. Semakin ungu warna ungu pada ubi jalar, semakin tinggikandungan antosianinnya. Isolasi antosianin yang terkandung dalam ubi ungu inidapat dilakukan dengan cara ekstraksi padat cair. Ekstraksi padat cair atau biasajuga disebut leaching adalah suatu proses pemisahan satu atau lebih konstituen darisuatu padatan dengan mengontakkannya dengan pelarut cair. Prinsip dari ekstraksipadat-cair adalah komponen yang terlarut dari suatu padatan, yang mengandungmatriks inert dan agent aktif, diekstraksi dengan menggunakan pelarut.Proses ekstraksi yang digunakan adalah ekstraksi batch dengan pengadukan.Proses ekstraksi dilakukan dengan variasi pelarut, yaitu air, variasi F:S, yaitu 1:5,1:10, dan 1:20 serta variasi temperatur pengadukan, yaitu 30oC, 50oC, dan 70oC.Proses analisis hasil dilakukan menggunakan spektrofotometer dan FTIR. Kesimpulan dari hasil percobaan adalah F:S yang menghasilkan rendemen dan yield terbaik untuk pelarut air adalah 1:10. Temperatur yang menghasilkan rendemen dan yield terbaik untuk pelarut air adalah 50°C. Sinar matahari, temperatur dan tempatpenyimpanan, pH, serta penambahan oksidator menyebabkan perubahan konsentrasipada zat warna.

PEMANFAATAN BIJI HANJELI MENJADI PRODUK PANGAN FERMENTASI MENGGUNAKAN R ORYZAE DAN R OLIGOSPORUS Anastasia Prima Kristijarti; Asaf K Sugih; Rahma Rahma
Research Report - Engineering Science Vol. 2 (2012)
Publisher : Universitas Katolik Parahyangan

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Diversifikasi pangan dengan memanfaatkan biji hanjeli dapat dilakukan salah satunya dengan membuat makanan berbahan dasar biji hanjeli terfermentasi menggunakan R oryzae dan R oligosporus. Metode yang akan dilakukan dengan menvariasikan jumlah ragi yang dipergunakan dengan waktu pemasakan biji hanjeli. Hasil analisis yang diperoleh adalah jumlah hifa yang menempel pada biji paling tinggi pada pemanasan selama 30 menit yaitu 5,6% hifa dari jumlah substrat. Dari proses pemasakan dengan waktu 45 menit, pada jumlah ragi yang diinokulasikan 0,6 g terjadi penurunan kadar air, kadar abu cenderung tetap. Kadar Protein dan lemak paling tinggi pada pemanasan 30 menit dan jumlah ragi 0.4g. Kadar pati tidak ada perbedaan dalam setiap variasi dan kadar serat tertinggi pada waktu pemanasan 45 menit dengan jumlah ragi 0,6g.

EKSTRAKSI, ISOLASI, DAN UJI KEAKTIFAN SENYAWA AKTIF BUAH MAHKOTA DEWA (PHALERIA MACROCARPA) SEBAGAI PENGAWET MAKANAN ALAMI Tedi Hudaya; Susiana Prasetyo; Anastasia Prima Kristijarti
Research Report - Engineering Science Vol. 2 (2013)
Publisher : Universitas Katolik Parahyangan

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Indonesia yang sangat kaya dengan keanekaragaman hayati merupakan sumber dan penghasil tanaman rempah-rempah terbesar di dunia, yang berpotensi untuk diolah lalu dimanfaatkan sebagai bahan pangan, kosmetika, dan obat-obatan. Salah satu tanaman asli Indonesia yang memiliki banyak potensi adalah mahkota dewa (Phaleria macrocarpa), karena dapat dimanfaatkan sebagai zat pewarna alami (merah keunguan), pengawet makanan alami karena memiliki kemampuan antioksidan dan antimikroba (Hendra et al., 2011; Winarni et al., 2012), suplemen makanan karena kandungan antioksidan yang tinggi (Hendra et al., 2011), obat-obatan karena menunjukkan efek anti kanker [Hendig & Ermin, 2009; Maurya et al., 2011], dan bahan kosmetika karena kandungan antioksidan dan efek antimikroba yang dimiliki.Tujuan penelitian untuk mengkaji secara mendalam komponen bioaktif serta potensi mahkota dewa sebagai pengawet makanan alami, disertai dengan kajian-kajian teknis dan optimasi dari mekanisme ekstraksi (khususnya terkait dengan kombinasi perlakuan pelarut dan perlakuan awal bahan), serta penentuan prosedur operasi baku (standard operating procedure) dalam pengeringan, pengecilan ukuran dan perlakuan mekanik bahan baku untuk dapat diaplikasikan dalam industri kecil-menengah. Metode penelitian dengan menggunakan teknik ekstraksi batch dengan variasi temperatur operasi dan variasi rasio umpan terhadap pelarut metanol. Analisis fitokimia dilakukan terhadap ekstrak dan dilengkapi dengan uji antioksidan dengan metode inhibisi radikal bebas DPPH (1, 1-diphenyl-2-picrylhydrazyl).Kesimpulan metode tray drier dan kering angin menghasilkan ekstrak dengan komponen bioaktif terlengkap. Metode pengeringan dengan matahari kehilangan senyawa alkaloid selama pengeringan sedangkan bahan beli selain kehilangan senyawa alkaloid, juga kehilangan senyawa saponin. Proses pengeringan buah mahkota dewa dengan tray drier mampu memberikan aktivitas antioksidan ekstrak tertinggi dengan nilai DPPH ekuivalen sebessar 0,200 μmol DPPH/mg padatan kering. Metode pengeringan lain seperti pengeringan dengan matahari dan kering angin serta pembanding bahan beli dari pasar tradisional menghasilkan nilai DPPH ekuivalen secara berurutan sebesar 0,037, 0,117 dan 0,117 μmol DPPH/mg padatan kering. Tititk maksimum dari penelitian ini tercapai pada T=50 ºC dan rasio F:S= 1:50 (g/mL) dengan perolehan oleoresin maksimum sebesar adalah 0,3034 g oleoresin/g padatan kering dan aktivitas antioksidan maksimum sebesar 0,2925 μmol DPPH/g padatan kering.

The Effects of the Types of Milk (Cow, Goat, Soya) and Enzymes (Rennet, Papain, Bromelain) Toward Cheddar Cheese Production Arlene, Ariestya; Kristijarti, Anastasia Prima; Ardelia, Ivana
Makara Journal of Technology Vol. 19, No. 1
Publisher : UI Scholars Hub

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The objectives of this research are to study the effects of different types of milk and enzymes toward the yield and quality (moisture, ash, protein, fat content, and texture) of cheddar cheese and the interaction between those two variables during the process. The types of milk are cow, goat, and soya milk, while the types of enzymes are rennet, papain, and bromelain enzymes. Regarding the procedure, the milk is first pasteurized before CaCl2 and Lactobacillus lactis that acts as the acidifier starter as much as 0.2% (w/v) and 0.5% of the milk volume are added respectively. The amount of enzyme added is appropriate for the determination of enzyme dose. The curd is separated from the whey and then 2.5 grams of salt is added to 100 grams of curd. Afterwards, the curd is pressed until the water content decreases (cheese), then ripened for 1 month. The analyses conducted are moisture, ash, protein, fat content, and texture (hardness). The conclusion is the goat milk and the rennet enzyme are the suitable raw material for cheddar cheese production. Furthermore, different types of milk and enzymes affect the yield. However, there is no interaction between the types of milk and enzymes to the yield.

Utilization of the spent catalyst as a raw material for rechargeable battery production: The effect of leaching time, type, and concentration of organic acids Tabita Kristina Mora Ayu Panggabean; Ratna Frida Susanti; Widi Astuti; Himawan Tri Bayu Murti Petrus; Anastasia Prima Kristijarti; Kevin Cleary Wanta
International Journal of Renewable Energy Development Vol 12, No 3 (2023): May 2023
Publisher : Center of Biomass & Renewable Energy, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijred.2023.51353

This study examines the potential use of the spent catalyst as a raw material for rechargeable batteries. The spent catalyst Ni/γ-Al2O3 still contains relatively high amounts of nickel. This indicates the potential use of the spent catalyst to be leached and purified for synthesizing nickel-based compounds so that it can be applied to rechargeable battery cathodes. In this study, the spent catalyst leaching process employed four types of organic acids: citric acid, lactic acid, oxalic acid, and acetic acid. The spent catalyst was leached under atmospheric conditions and room temperature. Organic acid concentrations were also varied at 0.1, 0.5, 1, and 2 M. The leaching process took place for 240 minutes, where sampling was conducted periodically at 30, 60, 120, 180, and 240 minutes. Experimental results showed that Ni (II) and Al (III) ions were successfully leached to the maximum when using 2M citric acids at a leaching time of 240 minutes. The conditions succeeded in leaching Ni (II) and Al (III) ions of 357.8 and 1,975.4 ppm, respectively. Organic acid, notably citric acid, has excellent potential for further development. Citric acid, as a solvent, has the ability to leach metal ions with high recovery. In addition, this acid is categorized as an eco-friendly and green solvent compared to inorganic acid. Thus, the leaching process can take place without harming the environment.

Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese Putri Ramadhany; Anastasia Prima Kristijarti; Graciella Lorenz Susanto; Geraldo Prajna
Food ScienTech Journal Vol 5, No 1 (2023)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v5i1.15975

The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl2). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.

Utilization of the spent catalyst as a raw material for rechargeable battery production: The effect of leaching time, type, and concentration of organic acids Tabita Kristina Mora Ayu Panggabean; Ratna Frida Susanti; Widi Astuti; Himawan Tri Bayu Murti Petrus; Anastasia Prima Kristijarti; Kevin Cleary Wanta
International Journal of Renewable Energy Development Vol 12, No 3 (2023): May 2023
Publisher : Center of Biomass & Renewable Energy, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijred.2023.51353

This study examines the potential use of the spent catalyst as a raw material for rechargeable batteries. The spent catalyst Ni/γ-Al2O3 still contains relatively high amounts of nickel. This indicates the potential use of the spent catalyst to be leached and purified for synthesizing nickel-based compounds so that it can be applied to rechargeable battery cathodes. In this study, the spent catalyst leaching process employed four types of organic acids: citric acid, lactic acid, oxalic acid, and acetic acid. The spent catalyst was leached under atmospheric conditions and room temperature. Organic acid concentrations were also varied at 0.1, 0.5, 1, and 2 M. The leaching process took place for 240 minutes, where sampling was conducted periodically at 30, 60, 120, 180, and 240 minutes. Experimental results showed that Ni (II) and Al (III) ions were successfully leached to the maximum when using 2M citric acids at a leaching time of 240 minutes. The conditions succeeded in leaching Ni (II) and Al (III) ions of 357.8 and 1,975.4 ppm, respectively. Organic acid, notably citric acid, has excellent potential for further development. Citric acid, as a solvent, has the ability to leach metal ions with high recovery. In addition, this acid is categorized as an eco-friendly and green solvent compared to inorganic acid. Thus, the leaching process can take place without harming the environment.

Pelatihan dan Pendampingan Komunitas Kesusteran ALMA, Bandung, untuk Memanfaatkan Limbah Minyak Rumah Tangga sebagai Bahan Baku Pembuatan Lilin Kevin Cleary Wanta1; Cherish Rikardo; Loren Pratiwi; Anastasia Prima Kristijarti; Ceicalia Tesavrita
Journal of Appropriate Technology for Community Services Vol. 5 No. 1 (2024)
Publisher : Universitas Islam Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/jattec.vol5.iss1.art3

Used cooking oil or commonly called used minyak jelantah is classified as waste that can pollute the environment. For this reason, this waste cannot be disposed directly into the environment. One way to process this waste is to recycle it, or to make other products that are more useful and valuable, such as candles from used cooking oil. This community service activity consist of, socialization, training and assistance for making candles from used cooking oil for the ALMA Sisters community: Bhakti Luhur Orphanage, Bandung. This activity was successful according to plan and the most important thing is that through this activity, there was success which had a positive impact on service partners. This activity is considered useful and provides new knowledge for partners. Moreover, with the help of tools and materials for producing candles from used cooking oil provided, the partners were able to produce a thousand candles which were ready to be marketed. This service activity will not stop with training and mentoring activities only. In the future, the service team will continue to train and assist partners, especially in terms of marketing, packaging and production of other products using used cooking oil as raw material.

Pengaruh kalsinasi terhadap karakteristik mesoporous nanosilica (MSN) dari sludge geothermal dan performanya dalam sistem drug loading kurkumin Angelia, Annasthasya Milleni; Ramadhany, Putri; Kristijarti, Anastasia Prima; Astuti, Widi; Petrus, Himawan Tri Bayu Murti; Wanta, Kevin Cleary
Jurnal Rekayasa Proses Vol 19 No 2 (2025): Volume 19, Number 2, 2025
Publisher : Jurnal Rekayasa Proses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.20154

This study was conducted to study the effect of calcination on the characteristics of mesoporous nanosilica (MSN) from sludge geothermal waste and its performance in drug loading curcumin. The preparation of MSN was carried out using the sol-gel method using polyvinylpyrrolidone (PVP) surfactant. The removal of surfactants from MSN was processed using the calcination method, where the muffle furnace was adjusted at a temperature of 600oC for 7 hours. The formed MSN samples were then characterized using XRF, XRD, FTIR, and BET instruments. Meanwhile, the adsorption capacity of MSN to curcumin before and after calcination was measured using a 600 ppm curcumin solution. This drug loading process lasted for 6 hours at room temperature. The study's results showed that MSN's composition and crystallinity structure did not change significantly due to the calcination process. However, the functional groups of MSN changed after calcination. The pore size of MSN after calcination also decreased from 4.31 (before calcination) to 4.02 nm. This change in MSN characteristics also affects the performance of curcumin drug loading. This can be seen based on the efficiency of curcumin adsorption, where calcined MSN can adsorb curcumin by 32.92%, while for uncalcined MSN, the adsorption efficiency is 25.64%. Based on the results of this study, the calcination process has a positive effect on the drug loading ability of MSNs.

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