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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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PENURUNAN KADAR KAFEIN DAN ASAM TOTAL PADA BIJI KOPI ROBUSTA MENGGUNAKAN TEKNOLOGI FERMENTASI ANAEROB FAKULTATIF DENGAN MIKROBA NOPKOR MZ-15 Ana Farida; Evi Ristanti R; Andri Cahyo Kumoro
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 3, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Coffee is one of the most famous beverages in the world. Coffee favored because it has unique taste and flavor. However, coffee contains excess acid and caffeine which has negative impacts on health. Fermentation is one of the alternative methods to improve the quality of coffee beans. After fermentation process ,it is expected to produce coffee with low caffeine content and low organic acid, as well as great aroma and distinctive flavors. Raw material in this experiment is robusta coffee from Temanggung. The microbes is Nopkor MZ-15 and as a source of nutrients needed sprouts of green beans, tapioca starch and ZA fertilizer. Variables in this experiment are based on ZA fertilizer concentrations. These 1%,2% and 3% wZA/wcoffee (gr/gr). Fermentation processes will be held during 12-36 hours. Analysis of coffee beans as fermentation products which include caffeine, acid contents and water content are needed after fermentation process. These analyses can be done by quantitative and qualitative test. Quantitative tests include HPLC method for caffeine analysis, alkalimeter method and Qualitative test includes sensory method such as panel test is needed for flavor analysis. Based on research, resulted optimum time of fermentation is 18 hours and optimum ZA concentration is 2% w ZA/w coffee with caffeine ( 46,88 mg/100 ml) and pH (5,49).

POTENSI JUS JERUK NIPIS (CITRUS AURANTIFOLIA) SEBAGAI BAHAN PENGKELAT DALAM PROSES PEMURNIAN MINYAK NILAM (PATCHOULI OIL) DENGAN METODE KOMPLEKSOMETRI Arkie Septiana A.; Frans Arienata H.; Andri Cahyo Kumoro
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Patchouli oil is one of the export commodities that have high economical value for Indonesia. In general, patchouli oil obtained from the hydrodistillation of patchouli leaves. Most industries are still using patchouli oil refiners made of ferrous metal. As this process takes place at high temperatures, water vapor will contain a lot of dissolved oxygen that is corrosive and causes iron to rust easily. The rust will dissolve in patchouli oil obtained and led to the resulting of dark oil and patchouli aroma becomes weaker. This situation led to a lower market price of patchouli oil. One method that can be used to purify is complexometry method with citric acid as the chelating agent. This certainly not familiar to farmers, therefore this study tried to simplify this process by finding a material that easily found by the common people. Orange juice contains citric acid which is enough to be used as a chelating agent, other than that lemon is a fruit that are easy to obtain in the community at abundant and the price is cheap. Therefore lemon juice was chosen as an alternative chelating material. The purpose of this study was to determine the influence of operating temperature, concentration of the chelating agent and the stirring time in the chelating process and find out the extent to which lemon juice can be used as a chelating agent. The treatments tested consisted of (1) the concentrations of citric acid, which are 0.5%, 1%, 2% and 4%; (2) Temperatures operation of the refinery. That are 30oC, 50 oC, and 75 oC, (3) agitation times, namely 15, 30, 45, 60, 75, and 90 minutes. Assessment of the results of purification is based on clarity, levels of Fe2+, and the content of the main components in patchouli oil refining results. Purification results showed that the increase in temperature causes the formation of complex ions faster to achieve equilibrium. The increase in the concentration of the citric acid led to complex ion formation process more quickly to achieve phase equilibrium. The best concentration was 1% combined with the use of temperature of 75 oC. Refined patchouli oil results have Fe2+ levels as low as 22.731 ppm. Based on the physical traits, the main constituent component content, and the Fe2+ content, refined patchouli oil meets the requirements of the Indonesian National Standards.

PENENTUAN JENIS SOLVEN DAN PH OPTIMUM PADA ANALISIS SENYAWA DELPHINIDIN DALAM KELOPAK BUNGA ROSELA DENGAN METODE SPEKTROFOTOMETRI UV-VIS Monica Setiono H.; Avriliana Dewi A.; Andri Cahyo Kumoro
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 2, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Rosela merupakan tanaman yang telah diketahui banyak mengandung senyawa antosianin sebagai antioksidan. Antioksidan merupakan senyawa penting dalam menjaga kesehatan tubuh karena berfungsi sebagai penangkap radikal bebas yang banyak terbentuk dalam tubuh. Antosianin pada kelopak bunga rosela berada dalam bentuk glukosida yang salah satunya adalah senyawa delphinidin. Kandungan senyawa delphinidin yang terkandung dalam kelopak bunga rosela dapat dianalisis kadarnya menggunakan metode Spektrofotometri UV-Vis. Prinsip dasar Spektrofotometri UV-Vis adalah analisis yang didasarkan pada pengukuran serapan sinar monokromatis oleh suatu laju larutan berwarna pada panjang gelombang spesifik dengan menggunakan monokromator prisma atau kisi difraksi dengan detektor fototube. Kelarutan dari delphinidin antara lain larut dalam akuades, metanol dan etanol pada berbagai suhu berkisar antara (298 sampai 343) K di bawah tekanan atmosfer. Tujuan dari penelitian ini adalah untuk mengetahui jenis solven yang paling sesuai sebagai pelarut delphinidin dan pH yang paling optimum. Pada penelitian ini digunakan variabel tetap yaitu bunga rosela dan suhu percobaan : 30oC. Sedangkan variabel berubahnya yaitu jenis solven (akuades, metanol, dan etanol) serta pH dengan variasi pH 4; 4,5; 5; 5,5; 6. Hasil percobaan, menunjukkan bahwa metanol merupakan solven yang paling sesuai untuk melarutkan senyawa delphinidin, sedangkan pH yang paling optimum untuk analisis senyawa delphinidin dengan metode Spektrofotometri UV-Vis adalah 4,5.

STUDI PENGARUH PROSES PERENDAMAN DAN PEREBUSAN TERHADAP KANDUNGAN KALSIUM OKSALAT PADA UMBI SENTHE (Alocasia macrorrhiza (L) Schott) Rizka Amalia; Riris Yuliana Y.S.; Andri Cahyo Kumoro
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 3, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Senthe (Alocasia macrorrhiza (L) Schott) is a kind of tuber that grows widely in the tropical area. Senthe has the potential as a staple food or as a interlude food with a high carbohydrate content. However, senthe contain oxalic acid which can reduce absorption of calcium in the digestive system and calcium oxalate which causes itchiness. The purpose of this research is to investigate the effect of soaking and boiling process toward calcium oxalate and nutritional value in the tuber chips.In this research, the variables are the thickness of slicing (0.5 cm, 1 cm, 1.5 cm), soaking time (2 hours and 4 hours,) weight ratio between tuber and volume of salt soluion (1:3, 1:4, 1:5, 1:6, 1:7) w/v , and the boiling time at (10 min, 20 min and 30 min). Based on research result obtain that the slice thickness 1 cm is the optimum value in the reduction process. While soaking weight ratio and optimum soaking time is at 1:6 (w / v) and 4 hours. Optimum boiling time is 30 minutes. Combination of all treatments can reduce the content of calcium oxalate in senthe of 79.53%. Calcium oxalate reduction in senthe is 351 mg/100g, whereas allowable oxalate levels is 71 mg/100g (Sefa-Dedeh and Agyir-Sackey, 2004), thus,the senthe is still not safe for human consumption.

Kinetics of Starch Degradation during Extrusion Cooking of Steady State Flow Konjac (Amorphophallus oncophyllus) Tuber Flour in a Single Screw Extruder Andri Cahyo Kumoro; Diah Susetyo Retnowati; Ratnawati Ratnawati
Bulletin of Chemical Reaction Engineering & Catalysis 2020: BCREC Volume 15 Issue 2 Year 2020 (August 2020)
Publisher : Department of Chemical Engineering - Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9767/bcrec.15.2.8125.591-602

The presence of glucomannan in Konjac (Amorphophallus oncophyllus) tuber flour has promoted its various applications, especially in the food, drink, drug delivery and cosmetics. Starch is the main impurity of Konjac tuber flour. Although the common wet refining method may result in a high purity Konjac tuber flour, it is very tedious, time consuming and costly. This research aimed to study the kinetics of starch degradation in the extrusion cooking process of dry refining method to produce high quality Konjac tuber flour. In this research, Konjac tuber flour with 20% (w/w) moisture was extruded in a single screw extruder by varying screw speeds (50, 75, 100, 125, 150 and 175 rpm) and barrel temperatures (353, 373, 393, 413 and 433 K). The results showed that the starch extrusion cooking obeys the first reaction order. The reaction rate constant could be satisfactorily fitted by Arrhenius correlation with total activation energy of 6191 J.mol−1 and pre-exponential factor of 2.8728×10−1 s−1. Accordingly, thermal degradation was found to be the primary cause of starch degradation, which shared more than 99% of the energy used for starch degradation. Based on mass Biot number and Thiele modulus evaluations, chemical reaction was the controlling mechanism of the process. The results of this research offer potential application in Konjac tuber flour refining process to obtain high quality flour product. Copyright © 2020 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).

Kinetics of the Enzymatic Hydrolysis of Sweet Cassava Starch and Bitter Cassava Flour and Gadung (Dioscorea hispida Dennst) Flour at Low Temperature Hargono Hargono; Bakti Jos; Andri Cahyo Kumoro
Bulletin of Chemical Reaction Engineering & Catalysis 2017: BCREC Volume 12 Issue 2 Year 2017 (August 2017)
Publisher : Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)

Starch is a potential substrate for this purpose, but the extra cost is needed to hydrolyze it into reducing sugar. As an alternative to the expensive and energy demanding conventional hydrolysis process, the low-temperature hydrolysis is being studied. Granular Starch Hydrolysing Enzyme (GSHE) was used in the process to degrade starch into reducing sugar at 30°C and pH 4. The substrates included bitter cassava flour, sweet cassava starch, and gadung flour. Starch concentrations studied were 50, 100, 150, 200, 250, 300, 350, and 400 g/L, respectively, while concentration of enzyme was 1.5 % (w/w). The optimum condition of the process was hydrolysis using 200 g/L of substrate concentration and enzyme concentration of 1.5% for 12 h. It was found that the reducing sugar was 49.3 g/L and the productivity of reducing sugar (Qrs) was 4.11 (gL-1 h-1). Lineweaver-Burk plot of Michaelis-Menten equation was used to study the inhibition kinetics. The Michaelis-Menten constants (Km) for these three substrates were determined as 141.64 g/L, 137,64 g/L and 140.84 g/L for bitter cassava flour, sweet cassava starch, and gadung flour, respectively. The value of Vm/Km, which denotes the affinity of the enzyme to the substrate, were determined and compared, and the result showed that the affinity (Vm) to the enzyme to this substrate followed the order of sweet cassava starch˃ bitter cassava flour˃ gadung flour, and all are non-competitive inhibitor, while the Ki value was 0.022 h -1.

Perbandingan Granular Starch Hydrolyzing Enzyme dengan Glukoamilase Pada Proses Sakarifikasi Konvensional Pati Casava untuk Memproduksi Etanol Hargono .; Andri Cahyo Kumoro; Bakti Jos
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2017: PROSIDING SNTKK
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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In a conventional cassava starch is converted into dextrins using liquefaction enzymes at high temperatures(90–120°C) during a liquefaction step. Dextrins are hydrolyzed into sugars using saccharification enzymesduring a simultaneous saccharification and fermentation (SSF) step. Recently, a granular starch hydrolyzingenzyme (GSHE), Stargen 002, was developed that converts starch into dextrins at low temperatures (30°C) andhydrolyzes dextrins into sugars during SSF. In this study, cassava starch using GSHE enzyme was comparedwith glucoamylase of commercial saccharification enzyme. Cassava starch processes for GSHE andglucoamylase treatments were performed at the same process conditions except for the saccharification step(60°C). For GSHE and glucoamylase treatments, ethanol concentrations at 72 hr of fermentation were 12.3,12.8% (v/v), respectively. Sugar profiles for the GSHE treatment were different from glucoamylase treatments,especially for reducing sugar. During SSF, the highest reducing sugar concentration for GSHE treatment was8% (w/v), whereas for glucoamylase treatments, reducing sugar concentrations had maximum of 15% (w/v).

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.1889

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

PENGUATAN USAHA MIKRO DAN KECIL KERUPUK KULIT IKAN CAP MANTAP DI MLATIBARU, SEMARANG DALAM UPAYA PENCAPAIAN SUSTAINABLE DEVELOPMENT GOALS (SDGs) Dessy Ariyanti; Bakti Jos; Andri Cahyo Kumoro; Aji Prasetyaningrum; Diah Susetyo Retnowati
Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Vol 4, No 1 (2022)
Publisher : Fakultas Teknik Universitas Diponegoro

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Peran usaha mikro, kecil, dan menengah (UMKM) untuk merealisasikan tujuan pembangunan Berkelanjutan (Sustainable Development Goals SDGs) terutama Tujuan 8 yaitu mendukung pertumbuhan ekonomi yang inklusif dan berkelanjutan, tenaga kerja penuh dan produktif dan pekerjaan yang layak bagi semua di Indonesia sangat besar. Salah satu UMK yang berada di daerah Mlati Baru, Kota Semarang adalah UMK Kerupuk Kulit Ikan Cap Mantap. UMK ini didirikan oleh Bapak Afnan Abdul Syaid pada tahun 2015. UMK ini memerlukan pendampingan sehingga dapat lebih berdaya dan berkembang. Tantangan yang dialami oleh UMK Kerupuk Kulit Ikan Cap Mantap ini adalah proses produksi yang masih mengandalkan cuaca, terutama di musim hujan, proses pengeringan kulit ikan basah sulit dilakukan dan waktu yang dibutuhkan menjadi sangat lama. Tantangan yang kedua adalah keterbatasan alat untuk packing sehingga kerupuk menjadi mudah rusak dan turun kualitasnya. Tantangan yang selanjutnya adalah pemasaran yang selama ini hanya dilakukan secara konvensional yaitu dijajakan di beberapa toko oleh-oleh dan supermarket. Pencapaian target tersebut diupayakan dengan berbagai metode dan kegiatan yang telah disusun yaitu survey awal, riset pasar, analisa SWOT, penyusunan strategi penguatan dan pendampingan, dimana Kegiatan-kegiatan tersebut ditargetkan untuk menghasilkan: Data UMK Kerupuk Kulit Ikan Cap Mantap, Data terbaru hasil riset pasar usaha yang serupa, Analisa SWOT dari UMK Kerupuk Kulit Ikan Cap Mantap, Strategi Penguatan Kerupuk Kulit Ikan Cap Mantap. Luaran yang ingin dicapai pada kegiatan ini adalah pengetahuan tepat guna yang dapat diimplementasikan oleh UMK Kerupuk Kulit Ikan Cap Mantap di Mlatibaru, Semarang dalam upaya peningkatan kapasitas produksi dan pemasaran dari produk yang dihasilkan. Kata kunci : UMKM, kerupuk kulit ikan, pemberdayaan

PENINGKATAN KECEPATAN PENGERINGAN GABAH MENGGUNAKAN VERTICAL SCREW CONVEYOR DRYER Mohamad Djaeni; Cindi Yasintasia; Maharani Ratridewi; Ratnawati Ratnawati; Andri Cahyo Kumoro
Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Vol 3, No 1 (2021)
Publisher : Fakultas Teknik Universitas Diponegoro

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Ketersediaan beras yang cukup, merata dan berkualitas tinggi sangat penting bagi stabilitas ketahanan dan keamanan nasional. Beras tidak diproduksi sepanjang tahun, tetapi hanya 2 sampai 3 kali panen dalam satu tahun. Oleh karena itu untuk memenuhi kebutuhan sepanjang tahun, komoditas pertanian ini harus disimpan kering (kadar air 12 – 14%), baik dalam bentuk gabah maupun beras. Proses pengeringan gabah dengan screw conveyor dilengkapi sistem dehumidifikasi udara dengan zeolite berbahan bakar biogas menjadi suatu pilihan untuk pengeringan gabah. Udara berkadar air rendah ini meningkatkan driving force pengeringan, sehingga proses menjadi cepat, dan efisien. Selain itu, suhu udara rendah ini, sangat tepat untuk gabah yang sensitive terhadap panas, sehingga kerusakan tekstur dan nutrisi dapat dihindari.Rancangbangun demonstrasi unit pengeringan gabah dengan screw conveyor dryer telah dilakukan dengan kapasitas terpasang 500 kg per batch. Unit pengeringan ini difabrikasi atas kerjasama Universitas Diponegoro, PT Muatiara Global Industri (Bogor), dan CV Raja Pengering (Surabaya). Alat ini menggunakan bahan bakar yang fleksibel karena dirancang dengan model knock down dengan sumber pemanas udara. Burner berbahan bakar LPG atau pun biogas bisa diganti dengan furnace berbahan bakar sekam untuk memanasi udara sebagai media pengering. Uji coba telah dilakukan pada laju 10% dari kapasitas idealnya, dengan variasi berbagai temperature. Hasil menunjukkan alat tersebut dapat meningkatkan kualitas gabah kering giling dan mempercepat proses pengeringan menjadi 90 menit dengan prosentase beras utuh saat penggilingan di atas 50%. Peningkatan efisiensi panas, dan pengggunaan bahan bakar yang lebih murah seperti biogas atau sekam sangat diperlukan agar dapat menekan biaya produksi.

Co-Authors . Widayat Adi Cifriadi Adi Cifriadi, Adi 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. 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 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 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 Mustafa Nafiunisa, Aininu Nasher, Kharissa Nita Aryanti Nor Basid Adiwibawa Prasetya Nur Rokhati Nurul Aini Pamungkas, Prihantoro Pandapotan, Boris Poltak Permanadewi, Indrasukma 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 Sumardi Sumardi Tutuk Djoko Kusworo Utami, Esti Utomo, Dani Puji 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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