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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 Bulletin of Chemical Reaction Engineering & Catalysis 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 Distilat: Jurnal Teknologi Separasi 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

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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.

EFFECT OF TEMPERATURE AND PARTICLE SIZE ON THE ALKALINE EXTRACTION OF PROTEIN FROM CHICKEN BONE WASTE Andri Cahyo Kumoro; Sofiah Sofiah; Nurul Aini; Diah Susetyo Retnowati; Catarina Sri Budiyati
Reaktor Volume 13, Nomor 2, Desember 2010
Publisher : Dept. of Chemical Engineering, Diponegoro University

Chicken bone is a waste of chicken meat processing industry and restaurants that has not been used widely, even though it contains valuable organic compounds that are functionals, such as collagenous and non collagenous protein. This research was conducted to investigate the effect of temperature and particle size on the protein extraction from chicken bones using dilute sodium hydroxide solution. Controlled parameters in this study were the solvent in the form of sodium hydroxide solution, extraction time for 1 hour, pH 10.5, the ratio of chicken bone powder: solvent (1:4 w/v), and stirring speed 200 rpm. While the operating variables included the extraction temperature of 30oC, 55oC, and 80oC, and particle size of 150 and 250 μm. Experiments were carried out by heating of 300 mL of sodium hydroxide solution with pH 10.5 in a three-necked flask equipped with Leibig condenser, thermometer, mechanical agitator and sampling device to reach the desired temperature (30oC, 55oC, and 80oC). Then, a total of 75 g of chicken bone powders with desired particle size (150μm and 250μm) was introduced into the sodium hydroxide solution and the stirrer was operated at speed of 200rpm. At every 10 minutes interval, as much as 10 mL samples were withdrawn for total protein analysis using Lowry-Folin method. The experiment was terminated after 1 hour. The results show that both increase in temperature and particle size caused an increase in the amount of extracted protein. Highest concentration of protein extracted was achieved at 630.99 mg/L, when the extraction was carried out using 250mm bone particles and temperature 80oC.

Kinetika detoksifikasi umbi gadung (dioscorea hispida dennst.) secara fermentasi dengan kapang mucor racemosus Marissa Widiyanti; Andri Cahyo Kumoro
Reaktor Volume 17 No. 2 Juni 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Abstract THE KINETICS OF GADUNG (Dioscorea hispida dennst.) TUBER DETOXIFICATION VIA FUNGAL FERMENTATION USING Mucor racemosus. Bitter yam (Dioscorea hispida Dennst.) is one of carbohydrate sources used as staple food commonly found in Indonesian dry-land. However, this tuber has been underutilized due to the presence of an antinutrition compound, namely cyanogenic glucosides. Removal of cyanides from foodstuffs can be done either by physical, chemical or biological methods. In this study, the effect of time on the detoxification of gadung tuber chips from cyanides via fermentation using Mucor racemosus and its kinetics were investigated. Gadung chip samples were withdrawn from the fermentation system at every 24 hours interval for biomass and cyanides contents analysis. It was clear that the cyanides content decreased as the fermentation went by. Safely consumed gadung tuber chips were obtained from fermentation of the chips for 120 hours from which cyanides content as low as 49.41 mg/kg was achieved. The logistic equation successfully described the growth rate of Mucor racemosus under studied condition. The specific growth rate of Mucor racemosus in gadung chips was found to be 0.0297/hr or about a half of specific growth rate of that mold when grown in the readily consumed yeast-pepton-glucose (YPG) media. Keywords: fermentation; yam; monod; Mucor racemosus; cyanogen Abstrak Umbi gadung (Dioscorea hispida Dennst.) merupakan salah satu sumber karbohidrat yang digunakan sebagai makanan pokok yang biasa ditemukan di lahan kering di wilayah Indonesia. Namun, umbi ini kurang dimanfaatkan karena adanya senyawa antinutrisi, yaitu cyanogenic glucosides. Penghilangan senyawa sianida dari bahan makanan dapat dilakukan baik dengan metode fisik, kimia atau biologi. Penelitian ini bertujuan untuk mengkaji pengaruh waktu pada detoksifikasi irisan umbi gadung dari senyawa sianida melalui fermentasi dengan menggunakan kapang Mucor racemosus dan kinetikanya. Cuplikan irisan umbi gadung diambil dari sistem fermentasi pada setiap jeda waktu 24 jam untuk dianalisis kadar biomassa dan sianidanya. Hasil penelitian menunjukkan bahwa kandungan sianida menurun seiring dengan bertambahnya waktu fermentasi. Irisan umbi gadung yang aman dikonsumsi dapat diperoleh dari fermentasi irisan ubi gadung selama 120 jam dengan kandungan sianida serendah 49,41 mg/kg. Persamaan logistik berhasil menggambarkan tingkat pertumbuhan kapang Mucor racemosus dengan baik. Tingkat pertumbuhan spesifik dari Mucor racemosus pada irisan umbi gadung adalah 0,0297/jam atau sekitar setengah dari laju pertumbuhan spesifik jamur tersebut saat dibudidayakan pada media yang siap dikonsumsi, seperti ragi-pepton-glukosa (YPG). Kata kunci: fermentasi; gadung; monod; Mucor racemosus; sianogen

Kinetic Study and Optimization of the Most Influential Factor on Batch-Extraction of Gingerol from Fresh Ginger (Zingiber officinale) Rhizomes by Using n-Hexane as a Solvent Margaretha Praba Aulia; Fitra Pradhita; Andri Cahyo Kumoro; Marcelinus Christwardana; H. Hargono
Reaktor Volume 18 No. 3 September 2018
Publisher : Dept. of Chemical Engineering, Diponegoro University

A solvent extraction of 6- gingerol from fresh ginger rhizome chips using n-hexane has been successfully carried out. This study aimed to investigate the effects of temperature, feed size, and feed mass on the yield of gingerol, to observe the kinetics of gingerol extraction process using n-hexane as a solvent, to find the most influential parameters in the gingerol extraction process and to determine the optimum conditions of the gingerol extraction process. The experiment was carried out for 60 minutes using two feed mass ( 50 and 75 g), two temperature (60 and 70 oC) and two chips sizes (100 and 25 mm3) using 350 mL n-hexane. The second-order kinetics model was used to study the extraction kinetic parameters. The quick method was used to evaluate the most influential extraction parameters with respect to the yield of gingerol. Feed mass was found to be the most influential parameter in the gingerol extraction process. The optimum extraction conditions were found to be at 60 °C, ginger rhizome chips with 25 mm size3, feed mass was 109.7g and 350 mL n-hexane, which resulted in crude extract with gingerol content of 517.11 ppm.

Nutritional Characteristics and Potential Applications of Flour Prepared from Indonesian Wild White Yam (Dioscorea esculenta L.) Diah Susetyo Retnowati; Ratnawati Ratnawati; Andri Cahyo Kumoro
Reaktor Volume 19 No. 2 June 2019
Publisher : Dept. of Chemical Engineering, Diponegoro University

Gembili or wild white yam (Dioscorea esculenta L.) is one of underutilized tubers that can be found during dry season in Indonesia and other Southeast Asian countries. Although it has been consumed as staple food by people for centuries during famine, no further studies have been conducted to explore its potentials in food applications. This work aims to study the preparation, characterization and potential analysis of Gembili flour for use as raw material in novel foods development. Creamy white flour was obtained from white yam tuber from milling and sieving of dried tuber chips. The flour has water content about 12.08%, which is acceptable for storage. No lipid was detected. In addition, the protein, ash, and fiber content of the flour were respectively 3.00%, 1.27%, and 9.04%. The carbohydrate and amylose contents of the flour were 86.69% and 29.92% indicating its suitability for energy source. As expected, the cyanide content is very low of about 1.688 ppm suggesting that it is safe for consumption. Refer to those properties, Gembili flour can be a promising raw material for the preparation of bakery, cookies, noodle and confectioneries.Keywords: proximate composition, flour, white yam, food, preparation

MANNAN PRECIPITATION FROM ALOE VERA LEAF PULP JUICE USING METHANOL AND ISOPROPYL ALCOHOL AS ANTI-SOLVENT: EXPERIMENTAL AND EMPIRICAL MODELLING APPROACH Diah Susetyo Retnowati; Andri Cahyo Kumoro
Reaktor Volume 14, Nomor 1, April 2012
Publisher : Dept. of Chemical Engineering, Diponegoro University

Precipitation of mannan from Aloe vera leaf pulp juice was investigated using anti-solvent precipitation process under room temperature condition. The aims of this work were to study the effects of types (methanol and isopropyl alcohol) and amount of anti-solvent on the precipitation phenomena and to propose a simple mathematics model for evaluating the precipitation rate of mannan (Rβ). The experiments were carried out using a semi batch system; where continuous drop wise addition of anti-solvent to the Aloe vera leaf pulp juice was kept constant at 50.4 mL/min, while the speed of stirring was maintained at 675 rpm. At every run of the experiments, the time at which the precipitation began was recorded and the experiment was terminated when no further precipitation occurred. The samples were withdrawn from the system at every 25 min after the first precipitation for mannan analysis. The results of this work showed that isopropyl alcohol acted as a more effective anti-solvent to precipitate mannan from Aloe vera leaf pulp juice than methanol. The mathematics model represented the precipitation phenomena fairly well with average relative deviation only 11.73%, and finally suggested that the precipitation rate obeyed the zero order. PENGENDAPAN MANNAN DARI JUS DAGING DAUN LIDAH BUAYA (ALOE VERA) MENGGUNAKAN METANOL DAN ISOPROPIL ALKOHOL SEBAGAI ANTI SOLVEN: PERCOBAAN DAN PEMODELAN DENGAN PENDEKATAN EMPIRIK. Pengendapan mannan dari jus daun lidah buaya (Aloe vera) dengan teknik pengendapan menggunakan anti-pelarut dikaji pada suhu kamar. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh jenis anti-pelarut (metanol dan isopropil alkohol) dan massa anti-pelarut terhadap fenomena pengendapan mannan, serta mengembangkan model matematik dengan pendekatan empiric untuk mengevaluasi laju pengendapan mannan (Rβ). Percobaan dilakukan dalam sistem yang bekerja secara semi-batch, dengan anti-pelarut diumpankan secara terus menerus dalam bentuk tetesan-tetesan dengan laju 50,4 mL/men dan pengadukan dijaga tetap pada 675 putaran per menit (ppm). Pada setiap percobaan, waktu yang diperlukan sejak pengumpanan anti-pelarut hingga saat endapan pertama kali terbentuk dicatat, dan percobaan dihentikan jika tidak ada lagi endapan yang terbentuk. Cuplikan cairan diambil setiap 25 menit sejak endapan pertama terbentuk dan dianalisis kandungan mannannya. Hasil penelitian menunjukkan bahwa isopropil alkohol merupakan anti-pelarut yang lebih efisien dibandingkan dengan metanol untuk mengendapkan mannan dari jus daun lidah buaya. Dari pemodelan matematik diketahui bahwa laju pengendapan mannan mengikuti order nol. Model matematik yang diusulkan dapat mewakili fenomena pengendapan mannan dengan baik yang ditunjukkan dengan ralat rata-rata sebesar 11,73%.

Anaerobic Fermentation of Mixed Fruits Peel Waste for Functional Enzymes Production Employing Palm Sugar and Molasses as The Carbon Source Retnowati, Diah Susetyo; Kumoro, Andri Cahyo; Haryani, Kristinah
Reaktor Volume 23 No.2 August 2023
Publisher : Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/reaktor.23.2.71-76

The daily abundant generation of fruit peel waste potentially triggers environmental problems if no appropriate management is performed. Besides, fruit peel waste can be a valuable source for functional enzyme production. This study aims to investigate the use of molasses and palm sugar as sugar source during anaerobic fermentation of banana and papaya peel waste to produce functional enzymes. The fermentation was subjected to biomass at various banana peels to papaya peels mass ratio for 3 months. The feed consisted of sugar:biomass:water, and their mass ratio was kept constant at 1:3:10. Both brown functional enzyme cocktails obtained from the fermentation using palm sugar and molasses as carbon source were acidic with pH of 3.7 and 4.4, respectively. The amylase, protease, and lipase activities of the functional enzyme cocktails was maximum when the biomass mixture contained four portions of banana peel and one portion of papaya peel. In addition, molasses was found to be the better sugar source than palm sugar for producing functional enzymes from aerobic fermentation peel fruits comprises banana and papaya peels. This study proved that fruit peel waste can be converted to valuable functional enzymes as one of the solutions of fruit peel waste management Keywords: anaerobic fermentation; carbon source; enzyme activity; functional enzyme; organic waste

Incorporating silica synthesized from rice husk ash into a calcium oxide catalyst for biodiesel production Alhanif, Misbahudin; Mustafa, Mustafa; Kumoro, Andri Cahyo; Wahyono, Yoyon; Zaim, Hanif Fawwaz; Zahra, Nurul Afifah
Reaktor Volume 25 No.2 August 2025
Publisher : Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/reaktor.25.2.58-69

Biodiesel represents a promising renewable energy alternative to either substitute or be blended with conventional diesel, offering advantages such as a high cetane number, reduced sulfur (SOx) and CO₂ emissions, and greater environmental sustainability. The application of calcium oxide (CaO) as a basic catalyst in biodiesel production has been extensively reported. However, its catalytic performance is limited by its sensitivity to moisture, which can negatively affect the reaction rate. In addition, some of the Ca2+ ions in the catalyst can dissolve in the mixture of biodiesel and glycerol, causing product contamination. This study aims to combine a CaO catalyst from marble powder with sulfonated silica (SiO2) from rice husk ash (RHA) to enhance the distribution of catalyst particles, reduce crystallinity, and increase the surface area of the catalyst. This study was conducted through chemical and thermal activation of SiO2 from RHA, sulfonation of SiO2, thermal activation of CaO from marble powder waste, and impregnation of CaO/SiO2 catalyst with variations in CaO/SiO2 composition (25%:75%, 50%:50%, 75%:25%). The results showed that the purity of SiO2 and CaO obtained through chemical and thermal activation was 93.67% and 99.13%, respectively. The sulfonation process on SiO2 successfully added –SO3 groups at 36.5%, which supported the formation of acid sites on the catalyst. Characterization showed that the surface morphology was composed of particles measuring 2–8 µm with a dominant amorphous structure. The addition of SiO2 gave rise to new crystal peaks but decreased the crystal intensity, especially at the 50%:50% composition. The composition of CaO/SiO2 at 75%:25% showed the best physical properties with a surface area of 22.24 m²/g, a pore volume of 65.29 mm³/g, and a pore diameter of 11.74 nm, indicating high potential as a bifunctional catalyst for biodiesel esterification–transesterification.

A Brief Overview of Corrosion Prevention and Inhibition: Past, Current and Future Technologies Fauzan, Ahmad -; Kumoro, Andri Cahyo; Purbasari, Aprilina; Abidin, Kharis Yohan
Reaktor Volume 25 No.3 December 2025
Publisher : Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/reaktor.25.3.%p

Corrosion is a process that degrades metal-based materials as a result of chemical reactions with their surrounding environment. For that reason, it causes serious problems across various industries, namely reduced material quality, increased maintenance costs, and extensive safety concerns. This paper presents a concise overview of corrosion prevention and inhibition methods, focusing on key strategies, such as material selection and the use of protective coatings, cathodic protection, and corrosion inhibitors. Furthermore, nano coatings, eco-friendly inhibitors, smart materials, corrosion modelling, and self-healing materials are also discussed as part of current advancements. In-depth understanding and appropriate implementation of these suggested methods are essential for extending material lifespan and improving operational efficiency of the overall industrial systems.

Co-Authors . Widayat Adi Cifriadi Adi Cifriadi, Adi Agus Suprihanto Agus Suprihanto Aji Prasetyaningrum Alfariji, Moh Ana Farida Aprilina Purbasari Ardianingsih, Retno Arkie Septiana A. Arkie Septiana A. Aryanti, Nita Asep Muhamad Samsudin, Asep Muhamad Asron Ferdian Falaah Asron Ferdian Falaah, Asron Ferdian Avriliana Dewi A. Azizah, Dita Aulia 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 Dyah Hesti Wardhani Evi Ristanti R F Widhi Mahatmanti Fahni, Yunita Fauzan, Ahmad - Ferry Hermawan Fitra Pradhita Frans Arienata H. Frans Arienata H. Frastia, Wike H Hadiyanto H. Hargono Hacker, Viktor Hargono . Hargono Hargono Hargono Hargono Kamil, Muhamad Idham Kharis Yohan Abidin, Kharis Yohan Kristinah Haryani Kurniawan, Tonni Agustiono Laeli Kurniasari M. Djaeni Mafazan, Rafi Maharani Ratridewi Marcelinus Christwardana Margaretha Praba Aulia Marissa Widiyanti Masitah Hasan Misbahudin Alhanif Moh Djaeni Monica Setiono H. Muhammad Haqqiyuddin Robbani Mustafa Nafiunisa, Aininu Nasher, Kharissa Nita Aryanti Nor Basid Adiwibawa Prasetya Nur Rokhati Nurul Aini Pamungkas, Prihantoro Pandapotan, Boris Poltak Permanadewi, Indrasukma Puspa, Meitri Bella Putra, Ade Septia Ratnawati Ratnawati Retno Wulandari Riris Yuliana Y.S. Rizka Amalia Rizka Amalia Rizka Amalia Roschger, Michaela Saputri, Desi Riana Setia Budi Sasongko Silviana Silviana Sofiah Sofiah Sri Sinto Dewi Sulardjaka Sulardjaka Sulardjaka Sumardi . Sumardi Sumardi Tutuk Djoko Kusworo Utami, Esti Utomo, Dani Puji Veda, Adalia Wahyono, Yoyon Wahyudi, Dhiky Wardhani, Dyah Hesti Wikanastri Hersoelistyorini Wilis Ari Setyati Yuni Susanti, Devi Yusupandi, Fauzi Zahra, Nurul Afifah Zaim, Hanif Fawwaz

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