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All Journal Reaktor GEMA TEKNOLOGI METANA Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Waste Technology Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Teknik Industri Terintegrasi (JUTIN) Media Gizi Kesmas Jurnal Ilmiah Wahana Pendidikan Jurnal Pengabdian Vokasi Journal of Vocational Studies on Applied Research Innovative: Journal Of Social Science Research Jurnal Global Ilmiah Journal of Bio-molecule Research And Engineering Dinamika Kerajinan dan Batik: Majalah Ilmiah
Heny Kusumayanti
Departemen Teknologi Dan Industri, Sekolah Vokasi, Universitas Diponegoro
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Other

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PELATIHAN PEMBUATAN BUNGA ARTIFICIAL DARI SAMPAH PLASTIK KRESEK DI DESA KANGKUNG, KECAMATAN MRANGGEN, KABUPATEN DEMAK Iman Setiono; Heny Kusumayanti; Pangi Pangi; Ida Hayu Dwimawanti; Budiyono Budiyono; Agus Purwanto; Zulfaidah Aryani
Jurnal Pengabdian Vokasi Vol 1, No 2 (2019): Nopember 2019
Publisher : Sekolah Vokasi Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (582.338 KB)

Abstract

The use of plastic packaging in today's conditions is very worrying, because the plastic is very difficult and long to decompose will cause environmental pollution. As one way to reduce plastic waste is to make plastic waste into useful items of economic value. To realize this goal, a training was held in the Kangkung Village, Mranggen sub-district, Demak Regency, for Family Welfare Empowerment Members in the local village. The method used is an experiment with direct practice. The results obtained turned out that the plastic flowers were successfully made by Family Welfare Empowerment Members and successfully sold.
Literature Review: Bahan Lokal Indonesia sebagai Bahan Baku untuk Optimasi Kandungan Beras Analog Pengganti Beras Padi Putri, Desy Sonya; Kusumayanti, Heny
Media Gizi Kesmas Vol 12 No 2 (2023): MEDIA GIZI KESMAS (DECEMBER 2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/mgk.v12i2.2023.1088-1094

Abstract

Background: The majority of people in Indonesia make rice as a staple food. From the large consumption of paddy rice, there is an alternative to overcome dependence on rice by developing analog rice. Analog rice is artificial rice with raw materials that contain high carbohydrates. Raw materials for making analog rice must contain structural forming materials such as dispersed phases, thickeners, flavor enhancers, and leavening agents. Some of the main ingredients of analog rice include cassava, gembili, and sweet potatoes. Objective: The purpose of this study was to determine the content and types of local ingredients that can be used to make analog rice as a substitute food for paddy rice Method: This research uses Systematic Literature Review from national and international journals Results: There are various materials with perfect nutritional content that must be contained in analog rice. Conclusion: Analog rice is an alternative solution to the problem of the Indonesian people's dependence on rice. Analog rice must be considered a constituent material to have a perfect nutritional content. Indonesian local ingredients such as cassava, gembili tubers, and sweet potatoes can be used as analog rice staples
Fortifikasi Antioksidan Biji Buah Alpukat dan Pengaruh Alginat pada Beras Analog Berbasis Tepung Umbi Kimpul Pratidina , Unggul Eka; Kusumayanti, Heny; Hati, Wulan Permata; Raissa, Callysta Najmi
Innovative: Journal Of Social Science Research Vol. 4 No. 6 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i6.16847

Abstract

Penelitian ini berfokus pada fortifikasi antioksidan dari biji alpukat pada beras analog berbasis tepung umbi kimpul dan penggunaan alginat sebagai pengikat. Latar belakang studi adalah kebutuhan diversifikasi pangan di Indonesia untuk mengurangi ketergantungan pada beras dan memanfaatkan sumber daya lokal. Biji alpukat, yang kaya akan polifenol dan flavonoid, digunakan sebagai sumber antioksidan untuk meningkatkan nilai gizi beras analog. Dalam penelitian ini, tepung biji alpukat ditambahkan dengan berbagai persentase 5%, 10%, 15% (w/w) pada adonan tepung kimpul, dengan alginat berfungsi sebagai pengikat untuk menjaga struktur produk. Uji laboratorium, termasuk analisis proksimat dan uji organoleptik, menunjukkan bahwa fortifikasi dengan biji alpukat meningkatkan kandungan antioksidan tanpa mengubah secara signifikan karakteristik fisik beras. Hasil organoleptik mengindikasikan bahwa beras analog dengan campuran tepung biji alpukat dan alginat diterima baik oleh konsumen, terutama dari segi tekstur dan rasa. Penelitian ini menyarankan pengembangan beras analog berbasis tepung umbi kimpul sebagai alternatif pangan fungsional yang memiliki nilai nutrisi lebih tinggi dan berpotensi mendukung ketahanan pangan.
Virgin Coconut Oil: Enzymatic and Acidification Methods for Production – A Review Harun, Rizqi Fadhilah; Ichwan, Muhammad Maulana; Ardani, Raka; Kusumayanti, Heny
Journal of Vocational Studies on Applied Research Volume 6, Issue 2, Year 2024 (October 2024)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v6i2.22810

Abstract

Making Virgin Coconut Oil (VCO) was an important process in the coconut oil industry, which had potential for medical and beauty applications. This article discussed the method of making VCO using fermentation and enzymatic approaches. Making VCO involved several stages, including making coconut milk, adding ingredients such as pieces of young papaya, pineapple tubers, and yeast tape, and settling and separating the oil liquid. Adding papain and bromelain enzymes in the enzymatic process had been proven to increase the yield of coconut oil compared to fermentation methods without adding enzymes. Enzyme concentration and incubation time influenced the yield of VCO, with increasing enzyme concentration and optimal incubation time increasing oil production. This literature review provided insight into the potential of fermentation and enzymatic methods in VCO production, as well as provided a systematic framework for testing the effectiveness and quality of VCO produced through innovative approaches. The VCO manufacturing method using an enzymatic approach had the potential to increase coconut oil production yields and meet established quality standards.
Production of Analog Rice From Composite Flour : Mocaf, Corn, and Porang Flour Florie, Ghiffara Amanda; Kusumayanti, Heny
Journal of Vocational Studies on Applied Research Volume 6, Issue 1, Year 2024 (April 2024)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v6i1.22662

Abstract

Rice is a primary food that commonly consumed by people in Indonesia and even in Asia. Apart from rice, Indonesia actually has various kinds of plants that can be used as a primary foods such as corn, cassava, sweet potatoes, sago, etc., but are still rarely consumed by the public. Analog rice can be an alternative so that Indonesian people can consume non-rice primary foods with a similar texture to rice. In this research, analog rice was made from raw material such as cassava, corn and porang tubers. The aim of this research is to produce analog rice from a mixture of mocaf, corn flour and porang flour and determine public acceptance of analog rice products based on organoleptic tests. The production of analog rice consists of several processes such as preparing raw materials, mixing, steaming, extrusion process and drying the analog rice. Based on research, it was found that F1 and F5 formulation were the best analog rice based on organoleptic tests, and F5 formulation was the closest to IR64 rice based on proximate tests.
Extract Tamarillo (Solanum Betaceum) as Natural Dye for Formulation of Moisturizing Lip Laurani, Destyc Pratiwi; Kusumayanti, Heny; Afiyanto, Putri Solihah; Revabelita, Aisha
Journal of Vocational Studies on Applied Research Volume 6, Issue 2, Year 2024 (October 2024)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v6i2.23975

Abstract

The cosmetics industry is experiencing rapid growth, offering a diverse array of products designed to enhance appearance and promote skin health. Among these products, lip moisturizers are particularly important, serving to maintain lip moisture and health while enhancing attractiveness. The trend toward natural ingredients in cosmetics is on the rise due to their perceived safety and environmental benefits compared to synthetic alternatives. In this study, tamarillo (Solanum betaceum) extract is utilized as both a nutrient and a natural colorant in lip balm. Tamarillo is rich in anthocyanins, which provide natural coloration and antioxidant properties, helping to combat free radicals, hydrate, soften the skin, and reduce dryness. This research aims to develop a lip balm formulation incorporating tamarillo extract at varying concentrations. The study is conducted experimentally, with lip balm formulations prepared using tamarillo extract at 4% and 6% concentrations. The lip balm's quality is assessed through organoleptic testing, homogeneity, stability, melting point, pH, irritation potential, and moisturizing effectiveness over a two-week period. The resulting lip balm product is anticipated to be an innovative solution for addressing dry, chapped, and dull lips, with potential for further development.
Pembuatan briket dari kombinasi kulit kacang tanah (arachis hypogaea l.) dan kulit kacang pistachio pistacia vera l.) dengan tepung tapioka sebagai perekat Rahmadhani, Dava Ariesta; Kusumayanti, Heny
Jurnal Teknik Industri Terintegrasi (JUTIN) Vol. 8 No. 1 (2025): January
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jutin.v8i1.41750

Abstract

Energy is one of humanity's basic needs; however, the reserves of non-renewable conventional fuels are depleting, and the associated costs are rising due to the heavy reliance on fossil fuels. Innovative solutions are required to produce alternative energy sources that are practical, economical, and efficient. Briquettes are one such alternative fuel derived from various biomass materials. This study aims to determine the optimal conditions for producing briquettes using a combination of peanut shells and pistachio shells bound with tapioca flour. The briquettes produced were tested for moisture content, ash content, burning duration, density, and burning rate. The results identified Sample 5 as the best formulation, consisting of 32 grams of peanut shells, 32 grams of pistachio shells, and 5% tapioca flour. This sample exhibited a moisture content of 4.9%, ash content of 6.8%, density of 0.496 g/cm³, a burning duration of 35 minutes, and a burning rate of 3.28 grams/minute. The study also concluded that the binder percentage significantly influences the quality of the briquettes produced.
Review Jurnal: Pengembangan Produk Beras Analog Berbasis Umbi – Umbian dan Kacang-kacangan Menggunakan Metode Ekstrusi Faadhilah, Hilmi Rifaa; Kusumayanti, Heny; Handayani, Noer Abyor
Innovative: Journal Of Social Science Research Vol. 5 No. 1 (2025): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v5i1.18245

Abstract

Abstrak Masyarakat Indonesia termasuk salah satu yang sangat gemar untuk menggunakan beras sebagai bahan pangan pokok. Tetapi tingkat produksi di Indonesia masih belum bisa menutup tingkat konsumsinya. Sehingga pemerintah Indonesia melakukan impor beras untuk memenuhi kebutuhan pangan. Tetapi pada dasarnya Indonesia adalah bangsa dengan segudang kekayaan alam dan memiliki sumber daya bahan pangan selain beras seperti sagu, singkong, ubi, jagung, dan kacang-kacangan. Oleh karena itu perlu dikembangkan teknologi untuk mengkonversi bahan pangan non beras menjadi beras analog. Beras analog merupakan beras tiruan yang terbuat dari bahan pangan non beras yang bentuk serta komposisi dari gizinya mirip seperti beras pada umumnya dan bahkan untuk gizi, beras analog dapat melebihi dari beras biasa. Teknologi yang saat ini berkembang adalah dengan menggunakan proses ekstrusi. Teknologi ekstrusi biasanya digunakan untuk pembuatan beras analog dengan bahan dari bahan pangan non beras. Umbi dan kacang sebagai bahan pangan non beras memiliki banyak potensi untuk menggantikan bahan pangan beras karena memiliki makronutrisi lebih baik daripada beras. Umbi dan kacang memiliki kandungan protein, serat dan gizi lain yang jauh lebih tinggi. Makalah ini mengkaji hasil-hasil penelitian sebelumnya tentang pembuatan beras analog dan perbandigan uji proksimat seperti uji kadar air, kadar protein, kadar karbohidrat dan kadar lemak pada beras analog dengan bahan dasar umbi-umbian dan kacang-kacangan. Kata Kunci: Beras Analog, Teknologi Ekstrusi, Umbi-Umbian, Kacang-Kacangan, Diversifikasi Pangan
The Analog Rice from Gembili Tubers which Contain Various of Benefits: An overview Iriana, Tumiar; kusumayanti, Heny
Journal of Bio-Molecule Research and Engineering Vol 2 No 2 (2023)
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jbiome.v2i2.45653

Abstract

Gembili (Dioscorea esculenta), has very good potential, one of which is that the tubers produced have many benefits, apart from being believed to contain high carbohydrates, gembili also contain calcium, potassium, iron and vitamin B6. Apart from being used as a simple food, gembili tubers can be used as an analogue of rice. This review aims to examine and find out the various benefits of gembili tubers, the combination of various agricultural ingredients in producing analog rice and the resulting characteristics. The method of making analog rice is done by extruder. Test how many studies include proximate tests, antioxidants, calcium, levels of fiber and amino acids. Based on several studies of analog rice that made from gembili with tubers 78%, protein content 8%, water content 7.9%, ash content 2-3.5%, fat content 0.5-1.2%, antioxidants 6162 ppm, fiber crude 10% and calcium 1.52%, each. The characteristics of rice is shape, texture, color, and taste to can be accepted by the community. Analog rice can be used as a substitute for rice.
Optimization of Oil and Methanol Ratio, Time, and Reaction Temperature of Biodiesel Making from Kemiri Sunan Oil (Trisperma Oil Reuteals) with Two Stage Transesterification Pranita, Zahra Aumy; Paramita, Vita; Amalia, Rizka; Kusumayanti, Heny
Journal of Vocational Studies on Applied Research Volume 2, Issue 2, Year 2020 (October 2020)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (622.379 KB) | DOI: 10.14710/jvsar.v2i2.9323

Abstract

Biodiesel is an alternative fuel which is generally produced from the transesterification process between vegetable oil and methanol, ethanol, or butanol with the help of a catalyst which aims to speed up the reaction. The raw material for making biodiesel, namely renewable vegetable oil, also sees Indonesia as a tropical country so that biodiesel can be produced on a large scale and is environmentally friendly. Vegetable oil can be classified into two, namely edible oil (food) and non edible oil (non-food). The research was conducted using non-edible vegetable oil, namely kemiri sunan oil, which was carried out using a two-stage transesterification method. This research was conducted to determine the optimization of the ratio of oil and methanol (1: 4; 1: 5; 1: 6), temperature (55⁰C, 60⁰C, 65⁰C) and reaction time (15 minutes, 30 minutes, 45 minutes) in making biodiesel from kemiri sunan oil, where the experimental results obtained the highest yield value of 82.79%. In the experiment, analysis of density, viscosity, moisture content and cetane number was also carried out. The results showed that the viscosity and cetane number obtained did not meet SNI for biodiesel.
Co-Authors Afiyanto, Putri Solihah Afiyatun Inayah Agus Purwanto AGUS PURWANTO Ahmad, Laila Faizah Akip, Ahmad Khoirul Amalia Pritayanti Amelia, Neisya Yusuf Aprilina Purbasari Ardani, Raka Ariestya Meta Devi Arkhan Subari Astuti, Meilana Puji B Budiyono Basa Ulina br Simalango Budiono Budiono Budiyono Budiyono Darmaji, Timothius Adrian Christantyo Dessy Ariyanti Dessy Ariyanti Dianti, Siti Didik Wisnu Widjajanto Dina Elvia Rani Dwi Handayani Edy Supriyo Elin Siswati Faadhilah, Hilmi Rifaa Fahmi Arifan Falaah, Miftakhu Fathurrahman, Hanif Muhammad Florie, Ghiffara Amanda Gani, Syefrin Syahadatia Ginting, Sofiani Br Hanindito, Satrio Bagus Harun, Rizqi Fadhilah Hati, Wulan Permata Herlani Siti Hidayanti Herry Santosa Heru Susanto Ichwan, Muhammad Maulana Ida Hayu Dwimawanti Iman Setiono Iriana, Tumiar Isti Pudjihastuti Karismawan P U Laila Faizah Achmad, Laila Faizah Laila Faizah, Laila Laurani, Destyc Pratiwi Lulluil Mahsunnah Mahendrajaya, Robertus Triaji Maranatha Sembiring Margaretha Tuti Susanti Maulana, Ilham Rivki Mohamad Endy Y Yulianto Mubin, Nurul MUHAMMAD HABIB Namira, Zahra Rahma Ni Putu Adeyani Noer Abyor Handayani Nurul Pudiastutiningtyas Nurul Pudiastutiningtyas Nurul Pudiastutiningtyas, Nurul Nurul Puspitasari Pangi Pangi Pranita, Zahra Aumy Pratidina , Unggul Eka Pudiastuningtyas, Nurul Pujiastuti, Alfyan Putri, Desy Sonya R TD. Wisnu Broto, R TD. Wisnu R.TD Wisnu Broto Rahmadhani, Dava Ariesta Rahmalia, Itta Raissa, Callysta Najmi Reny Yesiana Revabelita, Aisha Rizka Amalia Rizka Amalia RTD. Wisnu Broto Safitri, Laras Intan Sary, Cindy Nella Setiawati, FS Nugraheni Siregar, Vynda Dindasari Sri Rejeki Thoyib Hanifan Syuhada Titik Istirokhatun Tri Murti Nila W Vita Paramita Vita Paramita Vynda Dindasari Siregar Wahyunimgsih, Wahyunimgsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Widi Astuti Windyandari, Aulia Windyandari Yudanto, Yusuf Arya Yusim, Adi Kurniawan Zulfaidah Aryani