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All Journal Jurnal Bahan Alam Terbarukan CHEMICA Jurnal Teknik Kimia Prosiding Semnastek JURNAL KONVERSI BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks Indonesian Journal of Chemistry Sains Natural: Journal of Biology and Chemistry Jurnal Abdimas Mahakam Industri Inovatif : Jurnal Teknik Industri SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) Equilibrium Journal of Chemical Engineering Indonesian Journal of Chemical Engineering Journal Of Chemical Process Engineering Jurnal Inovasi Pendidikan Dasar dan Menengah
Erna Astuti
Universitas Ahmad Dahlan
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Public Health Social Sciences Other

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Pengaruh Proses Pengolahan dan Penyangraian Biji Terhadap Aktivitas dan Kandungan Senyawa Antioksidan Sari Kedelai Hitam Mallika (Glycine Max) Rahayu, Wahidah Mahanani; Astuti, Erna
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.627 KB) | DOI: 10.26555/chemica.v4i2.9105

Abstract

Black soybean roasting at certain temperature and period was reportedly able to increase its antioxidant activity. This research aimed to evaluate black soybean antioxidant properties after processed into soybean milk. After roasting at 200oC for 30 minutes, roasted and non-roasted black soybean were water-soaked for 12 hours. Soaked beans from both treatments were divided into two parts. First part was steamed for 30 minutes then ground with room temperature water. The second was not steamed but ground with 80oC water addition. After filtration, soybean milk was subjected to antioxidant activity, total phenolics, total flavonoids, and anthocyanin content analyses. Steamed-roasted soybeans milk had the highest antioxidant activity of 43.608%, but it contained significantly lower phenolics, flavonoids, and anthocyanin than non-roasted beans. Total phenolic compounds, flavonoids, and anthocyanin content of roasted beans were 37.99 – 33.8%, 15%, 16.57 – 27.53% lower than those of non-roasted beans, compared in steamed and hot-water added milk. Generally, milk from non-steamed and hot water added beans had higher total phenolics and flavonoids than those from steamed beans, while anthocyanin content remained higher in steamed soybean milk. The results suggested that there was other compounds which responsible on roasted beans antioxidant activity, other than phenolic compounds, flavonoids, and anthocyanin. Comparison of soybean milk processing method indicated than steaming was able to preserve non-phenolics and non-flavonoid antioxidative compounds generated during roasting, whereas 80oC water addition without steaming might optimize phenolics and flavonoids compound extraction.
The Utilization of Fiddle-Leaf Fig Waste Into Food Preservative Astuti, Erna; Mufrodi, Zahrul
Jurnal Bahan Alam Terbarukan Vol 8, No 1 (2019): June 2019 [Nationally Accredited - Sinta 2]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v8i1.19859

Abstract

Fiddle-leaf Fig is a tree that is widely used as a protective or plants or shade. This plant is usually found on the side of the road, in the office area and as houseplants.  The presence of fiddle-leaf fig leaves that fall from the tree will be a waste for the environment. This study proposes utilization of fiddle-leaf fig waste by pyrolysis method using pyrolysis triple condenser. Thermal analysis was done before experiments using a thermo gravimetric analyzer in the range of temperature of room temperature until 1000 ºC. Process was carried out at heating temperature of 350ºC, 375ºC, 400ºC, 425ºC, 450ºC, 475ºC and 500ºC. The product of pyrolysis were obtained from liquid coming out from the residue container, the first and second condenser, and the smoke is coming out from the third condenser. The smokes were absorbed with water. Further, all of the liquid were analyzed by gas chromatography mass spectrometry (GCMS). The analysis results show that the main components of pyrolysis liquid products are carboxylic acids, ketones, alcohols, and alkanes. There is gasoline and kerosene in the liquid, so it has the potential to become bio-oil. The largest potential of fiddle-leaf fig waste is as raw material for food preservative because it contains many carboxylic acid compounds.
Penguatan Teknologi Olah Buah Salak dalam Upaya Peningkatan Kualitas Produk Juwitaningtyas, Titisari; Astuti, Erna; Tarmuji, Ali
Berdikari: Jurnal Inovasi dan Penerapan Ipteks Vol 8, No 2 (2020): August
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/bdr.8284

Abstract

Salak pondoh is a typical fruit of Sleman Regency which has been known domestically and abroad. Salak pondoh fruit has been generally marketed in fresh and processed form. The Agawe Santosa Community Association (MAS) located in Turi District, Sleman is one of the Micro, Small and Medium Enterprises (MSMEs) that produces various processed salak fruit. The availability of the fresh fruit as raw material for processing salak fruit has fluctuated due to the season, so the volume of processed salak fruit products also becomes unstable. This condition gets even worse because of the fruit processing technology which is still conventional. Efforts to maintain volume stability of salak fruit processed products need to be done so that fluctuations in producer income can be reduced. Community empowerment program or UMKM through strengthening the technology of salak fruit is a solution to maintain this stability. The empowerment of salak fruit processing technology is through the application of Vacuum Frying Technology (low pressure vacuum frying). This technology is able to guarantee that salak fruit processed products can be stored for a relatively long time. The application of Vacuum Frying technology is carried out in several stages, which are introduction, education (training and technology transfer practices), mentoring, and post-practice monitoring of technology application so that sustainability is guaranteed. Empowerment of UMKM Paguyuban MAS is said to be successful with indicators of increasing knowledge and skills in using Vacuum Frying (especially chips products) by 58.4%, packaging processed salak fruit products (chips) and production management by 60%, as well as guaranteeing business sustainability.
Active Charcoal from Palm Kernel Shells as a Catalyst in The Production of Biodiesel Astuti, Erna; Mufrodi, Zahrul; Budiarti, Gita Indah; Dewi, Ayu Citra; Husna, Mar'atul
Jurnal Bahan Alam Terbarukan Vol 9, No 2 (2020): December 2020 [Nationally Accredited - Sinta 2]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v9i02.21991

Abstract

Palm kernel shells are one of the main wastes for processing of palm oil. Palm kernel shells are waste that can be used as a catalyst in the biodiesel production. Besides many natural ingredients, the price of catalyst prepared from these materials is also relatively cheap compared to other catalysts, make the biodiesel production more sustainable, and environmentally friendly. This study aims to make activated carbon from palm shell through the process of carbonization and chemical activation. The carbonization process was carried out at 550oC for 3 hours until charcoal was formed. While the activation process was carried out using ZnCl2 activators with concentrations of 0.1 M, 0.25 M, 0.5 M and 1 M which were activated for 4 hours at 90oC.  Based on the results of the FTIR analysis the presence of O-H and C-O bonds indicates that the carbon produced from the palm kernel shell tends to be polar (volatile). Thus the charcoal produced can be used as catalyst in the biodiesel production. For the SEM test results, it can be seen morphologically that more pore crystals are added and are still brittle at a ZnCl2 concentration of 0.1 M. Based on FTIR and SEM analysis, the best activated charcoal was activated charcoal with a concentration of 0.25 M ZnCl2.
Optimalisasi Penggunaan Gipsum dan Batu Kapur pada Pembuatan Semen Putih Ahmad Riyanto; Devi Yuliani; Laeli Rizki Amalia; Erna Astuti
CHEMICA: Jurnal Teknik Kimia Vol 6, No 2 (2019): Desember 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v6i2.14629

Abstract

White Portland cement is a fine, gray or white powder, which consists of a mixture of hydraulic cement materials consisting mainly of calcium silicate, aluminate, and aluminoferrite. The manufacture of white portland cement requires special raw material requirements and manufacturing processes, such as raw materials containing very low iron oxides and manganese oxides. Various tests were carried out to obtain white cement of good quality and meet Indonesian National Standards or Standar Nasional Indonesia (SNI). The tests included raw material testing (Lost on Ignition test, LOI) on various compositions and LOI test, % SO3 test, and color test on white Portland cement. The results showed that the greater the % SO3, the strength of white Portland cement will decrease and the greater the LOI, the white Portland cement will be easily damaged. So from the results of the study obtained a good raw material composition for white Portland cement is 89% white slag, 4% limestone, and 7% gypsum. All test results meet Indonesian National Standards or SNI.
Potential of Antibacterial Activity in Natural Ingredients (Betel Leaves, Basil Leaves, Avocado Seeds, Lemongrass, Garlic) As Natural Hand Sanitizers: Journal Review Dwi Febri Pranoto; Oldy Fristian Famly; Chandra Akbar; Erna Astuti
CHEMICA: Jurnal Teknik Kimia Vol 8, No 2 (2021): December 2021
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v8i2.20705

Abstract

In an effort to reduce the use of alcohol-based hand sanitizers because of their quite dangerous impact on the skin, natural hand sanitizers are an alternative. The antibacterial substances in betel leaves, basil leaves, avocado seeds, lemongrass, and garlic can be used as materials for natural hand sanitizers. The purpose of this study was to collect, identify, and compare journals about the effectiveness of antibacterial agents in natural ingredients that are used as natural hand sanitizers. Using the journal review method through reviewing the contents of journals that discuss antibacterial activity, the results show that the five phytochemical compounds contain active antibacterial compounds so that they have the potential to make natural hand sanitizers, as well as the antibacterial inhibition zone of these five ingredients showing high results with strong to very strong categories. It was concluded that the five ingredients could be used as natural hand sanitizer materials. However, betel leaves are preferred because of their largest inhibition zone, 3.1-4.0 cm.
Pengaruh Proses Pengolahan dan Penyangraian Biji Terhadap Aktivitas dan Kandungan Senyawa Antioksidan Sari Kedelai Hitam Mallika (Glycine Max) Wahidah Mahanani Rahayu; Erna Astuti
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (456.627 KB) | DOI: 10.26555/chemica.v4i2.9105

Abstract

Black soybean roasting at certain temperature and period was reportedly able to increase its antioxidant activity. This research aimed to evaluate black soybean antioxidant properties after processed into soybean milk. After roasting at 200oC for 30 minutes, roasted and non-roasted black soybean were water-soaked for 12 hours. Soaked beans from both treatments were divided into two parts. First part was steamed for 30 minutes then ground with room temperature water. The second was not steamed but ground with 80oC water addition. After filtration, soybean milk was subjected to antioxidant activity, total phenolics, total flavonoids, and anthocyanin content analyses. Steamed-roasted soybeans milk had the highest antioxidant activity of 43.608%, but it contained significantly lower phenolics, flavonoids, and anthocyanin than non-roasted beans. Total phenolic compounds, flavonoids, and anthocyanin content of roasted beans were 37.99 – 33.8%, 15%, 16.57 – 27.53% lower than those of non-roasted beans, compared in steamed and hot-water added milk. Generally, milk from non-steamed and hot water added beans had higher total phenolics and flavonoids than those from steamed beans, while anthocyanin content remained higher in steamed soybean milk. The results suggested that there was other compounds which responsible on roasted beans antioxidant activity, other than phenolic compounds, flavonoids, and anthocyanin. Comparison of soybean milk processing method indicated than steaming was able to preserve non-phenolics and non-flavonoid antioxidative compounds generated during roasting, whereas 80oC water addition without steaming might optimize phenolics and flavonoids compound extraction.
Effect of Time and Reaction Speed on Making Liquid Soap in Terms of Viscosity and Density Values Erna Astuti; Aster Rahayu; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 8, No 1 (2021): June 2021
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v8i1.14722

Abstract

Soap is a product from the hydrolysis of fats into fatty acids and glycerol under alkaline conditions, known as the saponification process. Many factors affect the saponification process to produce liquid soap with proper quality, including viscosity and density values. Saponification time and stirring speed are factors that affect the soap quality to be observed. Using strong bases and strong acids from electrolysis machines as well as coconut oil as a natural comperland are the innovations in this study. The results obtained are liquid soap in accordance with SNI 06-4085-1996, where the expected density ranges from (1.01-1.10 gr/cm3) and viscosity (400-20000 cP). Based on the current results, the most optimal results in accordance with SNI 06-4085-1996 are 24 hours for saponification time and stirring for 40 minutes, with a density of 1.083 gr/ml and viscosity of 482.0755 cP.
PEMBUATAN SABUN PADAT DARI MINYAK KELAPA DENGAN PENAMBAHAN ALOE VERA SEBAGAI ANTISEPTIK MENGGUNAKAN METODE COLD PROCESS Erna Astuti; Fitri Wulandari; Ayu Tri Hartati
JURNAL KONVERSI Vol 10, No 2 (2021)
Publisher : Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/konversi.10.2.7-12

Abstract

Aloe vera memiliki kandungan saponin dan accemanan yang berperan untuk membersihkan dan bersifat antiseptik juga sebagai antivirus, anti bakteri dan anti jamur. Aloe vera dapat digunakan untuk pengganti triclosan sebagai zat antiseptik. Tujuan dari penelitian ini untuk mengetahui proses pembuatan sabun dengan metode cold process, mengetahui analisis pH, organoleptik, kadar air, asam lemak bebas, kepekaan sabun padat terhadap bakteri Escherichia coli, serta mengetahui perbandingan variasi bahan antara minyak kelapa, aloe vera, dan NaOH. Penelitian ini dilakukan dengan melarutkan NaOH ke dalam aloe vera, setelah homogen mendiamkan beberapa saat hingga suhu 35˚C. Selanjutnya menambahkan minyak kelapa sebanyak 200 gram ke dalam campuran tersebut, mengaduk hingga trace lalu menuangkan ke dalam cetakan. Proses pengeringan sabun padat dilakukan selama 14 hari. Hasil penelitian diperoleh nilai pH pada setiap sampel yaitu 10. Hasil analisis kadar air yang mendekati syarat mutu sabun mandi yaitu pada sampel 4 dengan nilai kadar air sebesar 23,96%. Hasil analisis asam lemak bebas diperoleh <0,08% dengan kepekaan sabun padat terhadap bakteri Escherichia coli yaitu 0 mm. Maka, dapat disimpulkan bahwa sampel yang mendekati syarat mutu sabun mandi berdasarkan Standar Nasional Indonesia 3532-2016 adalah sampel 4 pada variasi bahan minyak kelapa 200 gram : aloe vera 110 gram : NaOH 50 gram.
Penyuluhan Manfaat dan Pengolahan Tanaman Obat Keluarga di Dusun Tegalsari Kulon Progo Nining Sugihartini; Erna Astuti; Zainab Zainab
Jurnal Abdimas Mahakam Vol. 5 No. 01 (2021): Januari
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

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

Abstract

Dusun Tegalsari, Purwosari, Girimulyo, Kulon Progo, Daerah Istimewa Yogyakarta memiliki potensi tanaman herbal yang melimpah. Hal tersebut didukung oleh lokasinya yang berada di deretan Bukit Menoreh yang kaya dengan tanaman obat. Pemanfaatan tanaman herbal khususnya selama pandemi mendorong dilakukannya pengabdian masyarakat dengan tema pemanfaatan tanaman obat keluarga untuk mendukung kesehatan masyarakat. Tujuan kegiatan ini adalah meningkatkan pengetahuan masyarakat Tegalsari tentang manfaat tanaman herbal bagi kesehatan dan pembuatan sediaan herbal. Kegiatan yang diikuti oleh 22 warga dilaksanakan secara daring karena situasi pandemi yang masih berlangsung. Media yang digunakan adalah grup WhatsApp untuk menjalin komunikasi dan koordinasi dengan peserta. Materi yang disampaikan terlebih dahulu diunggah melalui media youtube agar dapat dipelajari terlebih dahulu secara mandiri. Selanjutnya media googlemeet digunakan untuk menyampaikan materi dan berdiskusi secara langsung. Materi yang disampaikan meliputi manfaat tanaman herbal untuk meningkatkan imunitas dan cara pengolahan tanaman herbal menjadi sediaan teh dan sediaan instan. Media googleclassroom digunakan untuk melaksanakan pretes dan postes agar dapat mengukur perubahan pemahaman peserta. Hasil pengabdian masyarakat menunjukkan antusiasme masyarakat dalam mengikuti kegiatan dan ini terlihat dari peningkatan pengetahuan tentang manfaat tanaman herbal dan masyarakat mengharapkan program pengabdian masyarakat bisa dilanjutkan secara berkelanjutan agar sampai pada tahap pemanfaatan tanaman herbal yang dapat meningkatkan perekonomian masyarakat.
Co-Authors Agus Indra Gunawan Agus Prasetya Ahmad Riyanto Ali Tarmuji Arifah, Zulia Aster Rahayu Aster, Rahayu Auliasari, Putry Ayu Ayu Citra Dewi Ayu Tri Hartati Bengt Andersson Budiarti, Gita Indah Chandra Akbar Devi Yuliani Dwi Febri Pranoto Endah Sulistiawati Endah Utami Febriani, Annisa Vada Firdaus Ramadhani Fitri Wulandari Hanin, Nabila Husna, Mar'atul Juwitaningtyas, Titisari Krister Ström Kurniawan, Lutfi Laeli Rizki Amalia Lutfi Kurniawan M. Idris Martomo Setyawan Maryudi Maryudi Maryudi Maryudi Muhammad Imam Zulfi Mulyono, Sekar Larasati Nining Sugihartini Nining Sugihartini Novitasari, Putri Rachma Nurmustaqimah, Nurmustaqimah Oldy Fristian Famly Rahayu Aster Rahayu, Aster Rahayu, Wahidah Mahanani Remmo Sri Ardiansyah Rhomadoni, Firda Rizki Rochmadi Rochmadi Ruslan Ruslan Safira, Ajeng Listiani Samhani Mahendra Wijaya Saputra, Agung Aldi Shinta Amelia Siti Jamilatun Sri Ardiansyah, Remmo Suffah, Nurullia Supranto Supranto Totok Eka Suharto Tri Yuni Hendrawati Wahidah Mahanani Rahayu Wardhana, Budi Setya Yahya, Asdarina Zahrul Mufrodi, Zahrul Zainab Zainab Zainab Zainab Zulia Arifah