Garuda - Garba Rujukan Digital

p-Index From 2021 - 2026

2.339

P-Index

This Author published in this journals

All Journal Jurnal Rekayasa Proses PROSIDING SEMINAR NASIONAL Reaktor International Journal of Renewable Energy Development TEKNIK METANA JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Bahan Alam Terbarukan Seminar Nasional Teknik Kimia Kejuangan Jurnal Rekayasa Mesin Panrita Abdi - Jurnal Pengabdian pada Masyarakat Emerging Science Journal Communications in Science and Technology Jurnal Rekayasa Proses Jurnal Inovasi Teknik Kimia ASEAN Journal of Chemical Engineering Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Warta Perkaretan Jurnal Profesi Insinyur Indonesia International Journal of Renewable Energy Development Bulletin of Chemical Reaction Engineering & Catalysis Jurnal Bahan Alam Terbarukan

Andri Cahyo Kumoro

Department Of Chemical Engineering, Faculty Of Engineering, Diponegoro University

Author-ID : 301017

Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences Transportation Other

Published : 43 Documents Claim Missing Document

Claim Missing Document

Articles

1 2 3 4 5

DEVELOPMENT OF EFFICIENT CALCIUM OXALATE REMOVAL TECHNIQUES FROM TARO CORMS Cahyo Kumoro, Andri
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2012): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 3 2012
Publisher : Prosiding SNST Fakultas Teknik

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

Taros (Colocusiu and Xanthosoma spp.) are tropical root crops commonly referred to as cocoyams, which have been used as subsistence staple foods in many parts of the tropics and sub-tropics in Africa and Australasia. Proximate analysis of the taro corms has shown that it contains digestible starch, protein of good quality, vitamin C, thiamin, riboflavin and niacin. However, one major limiting factor in the utilization of taros is the presence of oxalates which impart acrid taste or cause irritation when foods prepared from them are eaten. Ingestion of foods containing oxalates has also been reported to cause caustic effects, irritation to the intestinal tract and absorptive poisoning as well as disrupting the bio-availability of calcium. While several methods have been made to reduce oxalate content in taro corms, none has been reported to meet the satisfactory level of the consumers. Considering that calcium oxalate content in the skin is higher than in the tuber flesh and that physical (thermal and irradiation) degradation of calcium oxalate is more pronounced than chemical and biological degradations, a method to reduce the calcium oxalate content in the taro corms is proposed. The proposed method involves peeling, washing, steeping, boiling and drying, which is expected to remove about 93.14% of the original calcium oxalate content. Keywords: taro; calcium oxalate; removal; development

EXTRACTION CHARACTERISTIC AND MICROENCAPSULATION OF ANTOCYANIN AS NATURAL FOOD COLOURING FROM ROSELLE CALYCES BY ULTRASOUND-ASSISTED EXTRACTION Aryanti, Nita; Nafiunisa, Aininu; Wardhani, Dyah Hesti; Kumoro, Andri Cahyo
Jurnal Bahan Alam Terbarukan Vol 6, No 2 (2017): December 2017 [Nationally Accredited]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v6i2.9547

Anthocyanins are widely used as a food additive, and further study in production process development is required in order to obtain an efficient and superior process. This article presents the anthocyanin extraction by ultrasound-assisted extraction and the characterization of solid form anthocyanin extract. In addition, a simple kinetic analysis for the extraction process is investigated. Extraction was conducted by ultrasound-assisted extraction with a solute-solvent ratio of 1:4 and 1:8 at a temperature of 30OC, 40OC and 60OC. Anthocyanin content was analyzed by UV-VIS spectrophotometer. Drying process was performed by a freeze dryer with the addition of maltodextrin and followed by characterization of powder comprising moisture content, solubility and colour intensity. The result shows that the extraction temperature has an effect on anthocyanins extracted. Temperatures rise increased the diffusion coefficient and triggered the driving force of solids into the solvent. This result had a correlation with the second-order kinetic model where the rate of extraction increases along with temperature rise. Characterization of anthocyanin extracts in solid form showed that the addition of maltodextrin provided better results than the product without maltodextrin. The anthocyanin powder added with maltodextrin fulfils the Indonesian standards for food colouring powders, having a low moisture content (5.6%) and high solubility (91.4%). Moreover, colour intensity analysis of anthocyanin powder showed that the powder with maltodextrin has a tendency of a lighter colour with low value of L *, a * and b *.

Modifikasi Pati Sukun (Artocarpus Altilis) dengan Teknik Oksidasi Menggunakan Hidrogen Peroksida Tanpa Katalis Budiyati, Catarina Sri; Kumoro, Andri Cahyo; Ratnawati, Ratnawati; Retnowati, Diah Susetyo
TEKNIK Vol 37, No 1 (2016): (Juli 2016)
Publisher : Diponegoro University

Salah satu sumber bahan pangan lokal yang belum banyak dimanfaatkan adalah buah sukun (Artocarpus Artilis) yang cukup banyak terdapat di Indonesia. Akan tetapi, pemanfaatan buah sukun terkendala pada kurangnya daya simpan buah segar. Oleh karena itu, perlu dilakukan upaya untuk meningkatkan pemanfaatan buah sukun dengan mengolahnya menjadi produk yang lebih luwes dengan daya simpan yang lebih baik, yaitu menjadi pati sukun. Sifat-sifat pati sukun perlu diperbaiki agar dapat digunakan sebagai pengganti tepung terigu. Tujuan dari penelitian ini adalah untuk memodifikasi pati sukun dengan cara oksidasi menggunakan larutan hidrogen peroksida. Dalam penelitian ini dikaji pengaruh konsistensi luluhan, konsentrasi hidrogen peroksida, waktu, dan suhu terhadap karakteristik fisikokimia pati sukun teroksidasi yang dihasilkan dan ditentukan kondisi optimalnya. Hasil penelitian menunjukkan bahwa semua variable yang dikaji tersebut mempengaruhi reaksi oksidasi pati sukun. Oksidasi pada konsistensi luluhan 20%, konsentrasi hidrogen peroksida 2% dan suhu 50Â°C mampu menghasilkan nilai swelling power dan water solubility yang terbaik. Reaksi oksidasi tidak mengubah struktur dan morfologi pati sukun termodifikasi secara signifikan. Â [Title: Modification of Breadfruit (Artocarpus altilis) starch through non-catalytic hydrogen peroxide oxidation] One of local source of food that has not been intensively explored is breadfruit (Artocarpus Artilis). However, the utilization of breadfruit is limited by the poor storage properties of the fresh fruit. Therefore, efforts should be made to improve the utilization of breadfruit to process it into more flexible products with better storability, suach as breadfruit starch. Breadfruit starch properties need to be improved so that it can be used to substitute wheat flour. The aim of this study was to modify the breadfruit starch by oxidation using hydrogen peroxide solution. This work studied examined the influence of consistency of starch slurry, hydrogen peroxide concentration, time, and temperature on the physicochemical properties of the oxidized breadfruit starch. The optimal conditions were also determined. The results showed that all of these variables affected the oxidation of starch breadfruit. The oxidation on starch slurry with consistency 20%, the concentration of hydrogen peroxide of 2%, and temperature of 50Â°C produced modified starch with best swelling power and water solubility. The oxidation did not significantly change the structure and morphology of the modified starch.

STUDI PENGARUH RASIO REAKTAN, pH, DAN WAKTU REAKSI TERHADAP SIFAT FISIKOKIMIA TEPUNG GADUNG (Dioscorea hispida Dennst.) TERASETILASI Amalia, Rizka; Kumoro, Andri Cahyo
METANA Vol 11, No 02 (2015): Desember 2015
Publisher : Universitas Diponegoro

AbstrakÂ Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio reaktan, pHÂ dan waktu reaksi terhadap nilai swelling power, solubility, dan derajat substitusi tepung gadung terasetilasi. Asetilasi dilakukan dengan mendispersikan 20 gram tepung gadung ke dalam 100 mL akuades. pH diatur hingga nilai tertentu (8, 9, dan 10) dengan penambahan NaOH 1 M. Slurry diaduk selama 30 menit. Setelah itu, asam asetat dengan rasio tertentu 1:3, 1:4, dan 1:5 (berat asam asetat:berat tepung) ditambahkan secara perlahan ke dalam campuran reaksi. pH campuran dijaga ke kondisi awal dengan penambahan NaOH 1 M. Reaksi asetilasi dibiarkan berlangsung selama waktu tertentu (10, 20, 30, 40, 50, dan 60 menit,) kemudian dihentikan dengan penambahan HCl 1 M sampai pH 5,5. Tepung terasetilasi disaring dan dicuci dengan air suling sebanyak tiga kali pencucian dengan rasio berat pencucian 1:3 (b/v). Tepung terasetilasi dikeringkan pada suhu 50oC sebelum dianalisa nilai daya kembang, kealarutan, dan derajat substitusinya. Hasil penelitian menunjukkan bahwa, kondisi optimal diperoleh pada tepung yang dimodifikasi dengan rasio reaktan 1:3, pH 8, dan waktu reaksi 30 menit, dengan nilai swelling power,solubility, dan derajat substitusi sebesar 7,3 g/g; 18,6 %; dan 0,033. Â kata kunci :gadung, asetilasi, swelling power, solubility, derajat substitusiÂ AbstractÂ The objective of this research are to investigate the effect of glacial acetic acid:flour mass ratio, pH, and reaction time on the swelling power, solubility,and degree of substitution acetylated gadung tuber flour. The acetylation was carried out by dispersing 20 grams of gadung flour in 100 mL distilled water. The pH of the dispersed system was adjusted to a certain value (8, 9 or 10) by adding of 1 M NaOH.Â Then, the predetermined mass of glacial acetic acid (1:3, 1:4, and 1:5)Â was added to the reaction mixture. The pH was brought back to the initial condition by adding of 100 mL 1 M NaOH. The acetylation reaction was let to occur for 10 to 60 minutes before it had been terminated by adding 1 M HCl until pH 5,5. The acetylated flour were obtained by filtration of reaction mixture. It is followed by threefold washing that used distilled water with 1: 3 (w/v). The acetylated flour then were dried in an electric oven at 50oC before analyzed to swelling power, solubility, and degree of substitution. Based on the value of swelling power and water solubility of acetylated gadung tuber flour were obtained, the best reaction condition were the ratio of glacial acetic acid/gadung tuber flour 1:3, pH 8, and the reaction time of 30 minutes with swelling power 7,3 g/g; solubility 18,6%, and degree of substitution 0,033.Â key words : gadung, acetylation, swelling power, solubility, degree of substitutionÂ

Potency of Microalgae as Biodiesel Source in Indonesia Hadiyanto, Hadiyanto; Widayat, Widayat; Cahyo Kumoro, Andri
International Journal of Renewable Energy Development Vol 1, No 1 (2012): February 2012
Publisher : Center of Biomass & Renewable Energy, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijred.1.1.23-27

Within 20 years, Indonesia should find another energy alternative to substitutecurrent fossil oil. Current use of renewable energy is only 5% and need to be improved up to 17%of our energy mix program. Even though, most of the area in Indonesia is covered by sea, howeverthe utilization of microalgae as biofuel production is still limited. The biodiesel from currentsources (Jatropha, palm oil, and sorghum) is still not able to cover all the needs if the fossil oilcannot be explored anymore. In this paper, the potency of microalgae in Indonesia was analysed asthe new potential of energy (biodiesel) sources.

Response Surface Methodology for Formulating PVA/Starch/Lignin Biodegradable Plastic Ratnawati Ratnawati; Retno Wulandari; Andri Cahyo Kumoro; Hadiyanto Hadiyanto
Emerging Science Journal Vol 6, No 2 (2022): April
Publisher : Ital Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28991/ESJ-2022-06-02-03

The use of petroleum-based plastics has raised environmental issues as more plastic waste enters and accumulates in the environment. It has led to the development of biodegradable plastics. Starch is one of the potential materials to make biodegradable plastic, but starch-based plastic has poor mechanical strength. Blending starch with poly(vinyl alcohol) (PVA) and lignin is expected to improve the mechanical properties of the plastic. Biodegradable plastic films from PVA/starch/lignin blends with glycerol as a plasticizer were prepared using an internal mixer for compounding and a hot press molding machine for film making. The percentage of lignin (2-10%), glycerol (25-65%), and mixing temperature (190-230 oC) were varied according to the three levels of the Box-Behnken design. The ANOVA evaluation revealed that glycerol had the most significant effect on the mechanical properties of the film. Then, three models for the estimation of tensile strength, elongation at break, and tear resistance were developed. As expected, the models satisfactorily predict the effect of all input variables on the response variables. The optimum conditions for preparing the film were acquired from the equations, namely 197.6 oC for the temperature, 10% for lignin, and 45.1% for glycerol. The biodegradable plastic prepared using the optimum conditions possessed a tensile strength of 8.46 ± 1.08 MPa, an elongation at break of 139.00 ± 8.59%, and a tear resistance of 69.50 ± 2.50 N/mm. These values are in good agreement with the predicted values. Doi: 10.28991/ESJ-2022-06-02-03 Full Text: PDF

Studi Kinetika Hidrolisis Enzimatik Pati Singkong: Pengaruh Perbandingan Alfa-Amilase dan Glukoamilase Terhadap Gula Reduksi Hargono Hargono; Andri Cahyo Kumoro; Bakti Jos
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2018: PROSIDING SNTKK 2018
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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

Extraction and Modification of Gum from Cashew Tree Exudates Using Wheat Starch and Glycerine Andri Cahyo Kumoro; Diah Susetyo Retnowati; Catarina Sri Budiyati
Jurnal Rekayasa Proses Vol 4, No 2 (2010)
Publisher : Departemen Teknik Kimia Fakultas Teknik Universitas Gadjah Mada

Penelitian ini bertujuan untuk mengekstrak getah pohon mete dan memodifikasi sifatnya untuk dapat digunakan sebagai senyawa pembantu proses pengeringan menggantikan fungsi getah Arab. Dengan menggunakan getah mete termodifikasi dari penelitian ini, permasalahan biaya pada proses pengeringan jus buah dengan spray dryer dapat diatasi. Getah pohon mete dipungut dan diendapkan dari larutan hasil penyadapan dengan bantuan etanol sebagai antisolvent. Dalam penelitian ini gliserin dan pati gandum digunakan sebagai bahan tambahan untuk memodifikasi sifat getah. Hasil penelitian menunjukkan bahwa getah pohon mete termodifikasi yang dihasilkan memiliki kualitas yang baik dan kesamaan sifat dengan getah Arab. Kata kunci : getah pohon mete, getah Arab, modifikasi, pati, gliserin The objectives of this research were to extract cashew tree gum (CTG) from cashew tree exudates and to modify it into a new drying aid, which can act as a substitute for Arabic gum. The cost problem faced in the spray drying of fruit juices is expected to be solved with the use of modified CTG as a replacement of Arabic gum. The CTG was extracted and precipitated from its raw cashew exudates solution with the help of ethanol as antisolvent. Glycerine and wheat starch were the additives used in the modification of the gum. The good quality of modified CTG was obtained based on their close similarity to Arabic gum properties. Keywords: CTG, Arabic gum, modification, starch, glycerine

SIFAT FISIKOKIMIA DAN ORGANOLEPTIK TEPUNG MOCAF (MODIFIED CASSAVA FLOUR) DENGAN FERMENTASI MENGGUNAKAN EKSTRAK KUBIS Wikanastri Hersoelistyorini; Sri Sinto Dewi; Andri Cahyo Kumoro
PROSIDING SEMINAR NASIONAL & INTERNASIONAL 2015: Prosiding Bidang Teknik dan Rekayasa The 2nd University Research Colloquium
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (360.673 KB)

This research aimed to study the use of cabbage extract as the source of lactic acid bacteria (LAB) onthe swelling power, solubility, amylose content, and organoleptic properties of mocaf. The researchwas carried out through two experimental steps with the first step aimed to study the optimumfermentation time based on swelling power of the mocaf. Whereas second step aimed to determine theoptimum cabbage extract concentration based on swelling power, solubility, amylose content, andorganoleptic properties. The results showed that optimum swelling power was achieved fromfermentation using 40% cabbage extract for 24 hours, optimum solubility was obtained using 60% and80% cabbage extracts, lowest amylose content was achieved by fermentation using 40% cabbageextract. The favored aroma, color and texture were obtained from fermentation using 20%, 40% and80% cabbage extract, respectively. The best fermentation condition was determined based on thelowest amylose content as low amylose means high amylopectin. Amylopectin plays important role intriggering the process of puffing, by which food products will be light, porous, dry and crunchy.Mocaf with lowest amylose content is recommended as raw material for the manufacturing of cookies. Keywords: cabbage extract, lactic acid bacteria, mocaf, physicochemical properties, swelling power.

MODIFIKASI TEPUNG UMBI TALAS BOGOR (COLOCASIA ESCULENTUM (L) SCHOTT) DENGAN TEKNIK OKSIDASI SEBAGAI BAHAN PANGAN PENGGANTI TEPUNG TERIGU Dessy Ariyanti; C Sri Budiyati; Andri Cahyo Kumoro
Reaktor Volume 15, No.1, APRIL 2014
Publisher : Dept. of Chemical Engineering, Diponegoro University

Tanaman talas bogor (Colocasia esculentum (L) Schott) sangat mudah dibudidayakan di daerah tropik dan sub-tropik, termasuk Indonesia. Umbi talas bogor kaya akan karbohidrat, sehingga dapat digunakan sebagai sumber energi yang potensial bagi manusia melalui berbagai proses modifikasi. Tujuan dari penelitian ini adalah memperbaiki kualitas tepung umbi talas bogor dengan mengkaji pengaruh konsentrasi suspensi, katalis, oksidator, dan temperatur dari proses modifikasi dengan cara oksidasi menggunakan larutan hidrogen peroksida (H2O2). Variabel yang dikaji adalah suspensi tepung dengan air (40, 30, 20, dan 10%), waktu reaksi (30, 60, 90, dan 120 menit, konsentrasi katalis (0; 0,1%; 0,2%), konsentrasi oksidator (1%, 2% dan 3%) dan temperatur (30; 40; 50oC). Hasil penelitian menunjukkan bahwa penggunaan konsentrasi suspensi 40% , konsentrasi katalis 0,1%, konsentrasi H2O2 2% dan temperatur 30oC pada waktu oksidasi 30 menit memberikan hasil yang paling optimum ditinjau dari daya kembang (swelling power) dengan nilai 7g/g dan kelarutannya dalam air yaitu 4% dengan mempertimbangkan aspek teknis dan ekonomis dari proses. Hasil penelitian ini menunjukkan bahwa penggunaan H2O2 sebagai oksidator cukup efektif dalam meningkatkan nilai daya kembang tepung talas bogor yang sebelumnya hanya 4,3 g/g menjadi 7 g/g, dimana nilai tersebut telah masuk dalam rasio daya kembang tepung terigu yaitu 6,8-7,9 g/g. Namun oksidator H2O2 tidak cukup efektif dalam meningkatkan nilai kelarutan tepung dalam air yang sebelumnya hanya 2% menjadi 4%, dimana nilai tersebut masih dibawah rasio kelarutan tepung terigu yaitu 6,3-7,3%. Selain itu uji organoleptik pada kue kering berbahan baku tepung umbi talas bogor teroksidasi menunjukkan kelemahan berupa rasa yang agak pahit dan tekstur yang terlalu rapuh dibandingkan dengan kue kering yang menggunakan bahan baku tepung terigu.Bogor taro (Colocasia esculentum (L) Schott) is one of the local resources which can be used as raw material for flour and starch production. They are easy to cultivate in tropical and sub-tropical area such as Indonesia. Tubers of Bogor taro contain a lot of carbohydrates and the flour can be modified using several technique of modification in order to achieve the similar content and properties as wheat flour. The objective of this research was to upgrade the quality of tuber Bogor taro flour by studying the effect of suspension consistency (40; 30; 20;10%), concentration of catalyst (0; 0.1%; 0.2%) and H2O2 (1%; 2% and 3%) as oxidizer and temperature of oxidation process (30; 40; 50oC). The results showed that the use of 40% suspension consistency, 0.1% catalyst concentration, 2% H2O2 concentration and 30oC of oxidation temperature at 30 minutes gave the most optimum results in terms of swelling power with 7g/g and water solubility 4% with taking the technical and economic aspects of the process as consideration. Swelling power and water solubility of modified tuber of Bogor taro flour were higher compared to the native ones, which successively 4.3 g/g and 2%. However, in organoleptic analyses showed that the cookies made from modified flour of Bogor taro tuber still have weaknesses such as a bitter taste and fragile textures compared to the cookies made from wheat flour.

Co-Authors . Widayat Adi Cifriadi Adi Cifriadi, Adi Agus Suprihanto Ahmad - Fauzan Aji Prasetyaningrum Alfariji, Moh Ana Farida Aprilina Purbasari Arkie Septiana A. Arkie Septiana A. Aryanti, Nita Asep Muhamad Samsudin, Asep Muhamad Asron Ferdian Falaah Asron Ferdian Falaah, Asron Ferdian Avriliana Dewi A. Bakti Jos Bakti Jos Budiyono Budiyono C Sri Budiyati Catarina Sri Budiyati Catarina Sri Budiyati Catarina Sri Budiyati Cindi Yasintasia Dessy Ariyanti Diah Permata Wijayanti Diah Susetyo Retnowati Didi Dwi Anggoro Dwi Haryanti Evi Ristanti R F Widhi Mahatmanti Ferry Hermawan Fitra Pradhita Frans Arienata H. Frans Arienata H. H Hadiyanto H. Hargono Hacker, Viktor Hargono . Hargono Hargono Hargono Hargono Kharis Yohan Abidin Kristinah Haryani Kurniawan, Tonni Agustiono Laeli Kurniasari M. Djaeni Maharani Ratridewi Marcelinus Christwardana Margaretha Praba Aulia Marissa Widiyanti Masitah Hasan Misbahudin Alhanif Moh Djaeni Monica Setiono H. Muhammad Haqqiyuddin Robbani Nafiunisa, Aininu Nasher, Kharissa Nor Basid Adiwibawa Prasetya Nur Rokhati Nurul Aini Pamungkas, Prihantoro Pandapotan, Boris Poltak Putra, Ade Septia Ratnawati Ratnawati Retno Wulandari Riris Yuliana Y.S. Rizka Amalia Rizka Amalia Rizka Amalia Roschger, Michaela Setia Budi Sasongko Silviana Silviana Sofiah Sofiah Sri Sinto Dewi Sulardjaka Sumardi Sumardi Tutuk Djoko Kusworo Utomo, Dani Puji Wahyono, Yoyon Wahyudi, Dhiky Wardhani, Dyah Hesti Wikanastri Hersoelistyorini Wilis Ari Setyati Yuni Susanti, Devi Zahra, Nurul Afifah Zaim, Hanif Fawwaz

Title Search

Found 43 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 43 Documents
Search