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All Journal Jurnal Teknik ITS IPTEK The Journal for Technology and Science Jurnal Teknik Kimia Rekayasa Mesin JURNAL INTEGRASI PROSES AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal IPTEK Konversi Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Journal of Research and Technology BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Ilmiah Teknik Kimia Jurnal ABDINUS : Jurnal Pengabdian Nusantara Nusantara Science and Technology Proceedings International Journal of Eco-Innovation in Science and Engineering (IJEISE) Jurnal PkM (Pengabdian kepada Masyarakat) AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengbdian Teknik Mesin Jurnal Abdimas Indonesia Jurnal Kuliner Journal Serambi Engineering (JSE) JURNAL REKAYASA KIMIA & LINGKUNGAN
Erliyanti, Nove Kartika
Department Of Chemical Engineering, Faculty Of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur (UPN), Gunung Anyar, Surabaya 60294, Indonesia
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Extraction of Essential Oil from Cloves (Syzygium aromaticum) Using Ultrasound Microwave Assisted Extraction Method: Ekstraksi Minyak Atsiri dari Cengkeh (Syzygium aromaticum) Menggunakan Metode Ekstraksi Berbantuan Gelombang Mikro Ultrasonik Dwi Nur Arinal Khaq; Annisa Rachma Meydyanti; Erliyanti, Nove Kartika
Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Vol. 8 No. 2 (2024)
Publisher : Fakultas Teknik, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.rbaet.2024.008.02.03

Abstract

Ultrasound Microwave Assisted Extraction (UMAE) is an alternative to extracting clove essential oil by combining ultrasonic waves and microwaves to improve the efficiency and effectiveness of extraction. The purpose of this study is to examine the effect of microwave power and extraction time on the yield and density of clove essential oil. The cloves are reduced to a size of ± 0.5 cm and then dried using an oven for 60 minutes at a temperature of 70 °C. The pre-treatment process is carried out for 5 minutes with a temperature of 40 °C assisted by ultrasonic waves. After the pre-treatment process, the results obtained were then further extracted with microwave assistance with variable extraction times of 30, 40, 50, 60, and 70 minutes and microwave power of 150, 300, 450, and 600 Watts. The results showed that the addition of microwave power and extraction time had a significant influence on the yield value and density of clove essential oil. The best results of clove essential oil extraction using the Ultrasound Microwave Assisted Extraction method were obtained at 600-watt microwave power and at 70 minutes of extraction time with a yield value of 10.63% and a density of 1.0515 gr/ml.
PENINGKATAN KADAR NATRIUM KLORIDA (NaCl) DAN PENGURANGAN IMPURITAS AIR LAUT UNTUK GARAM INDUSTRI DENGAN KARBONASI CO2 Rahma, Aliza Milah; Hamid, Muhammad Nabil; Billah, Mutasim; Erliyanti, Nove Kartika; Triana, Nurul Widji; Karaman, Novel
JURNAL INTEGRASI PROSES Vol 14, No 1 (2025)
Publisher : JURNAL INTEGRASI PROSES

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62870/jip.v14i1.32778

Abstract

Peningkatan kadar natrium klorida dan pengurangan impuritas air laut dapat meningkatkan kualitasnya sebagai bahan baku untuk pembuatan garam industri. Salah satu pendekatan yang digunakan dalam proses pemurnian ini adalah pemanfaatan gas karbon dioksida sebagai agen pengikat impuritas. Karbon dioksida bereaksi dengan ion–ion tertentu dalam air laut membentuk senyawa karbonat yang tidak larut, sehingga dapat dipisahkan melalui proses presipitasi. Dalam penelitian ini, parameter utama yang dibandingkan untuk menentukan efektivitas proses adalah laju alir gas karbon dioksida dan waktu kontak antara gas karbon dioksida dengan air laut. Laju alir gas karbon dioksida yang digunakan adalah 400,  500, 600, 700, dan 800 mL/menit, serta waktu kontak pada rentang 15, 20, 25, 30, dan 35 menit. Penelitian ini berhasil mengurangi kadar pengotor Ca2+ dan Mg2+ dalam air laut yang semula berturut–turut sebesar 0,12 dan 0,16% menjadi 0,0203 dan 0,0115%, serta meningkatkan kadar natrium klorida yang semula 1,88 menjadi 2,4502% dengan laju alir karbon dioksida 800 mL/menit dan waktu kontak selama 35 menit. Hasil tersebut menunjukkan bahwa semakin lama waktu kontak dan semakin besar laju alir gas karbon dioksida yang digunakan, maka kadar pengotor dalam air laut akan semakin kecil dan kadar natrium klorida akan semakin meningkat.
Kinetics of Glucose Synthesis from the Peel of the King Banana (Musa textilia) by Enzymatic Hydrolysis Muchamad Fajar Alamsyah; Sunarto, Sandy Ryan Hendrawanto; Redjeki, Sri; Erliyanti, Nove Kartika
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 2 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i2.708

Abstract

Indonesia is one of the agricultural countries with an abundance of farm products, including bananas. The utilisation of banana peel waste has a very high value if used as a raw material for glucose production. One method used for glucose production is enzymatic hydrolysis. The objective of this study is to investigate the effect of liquefaction time and saccharification time on the rate of enzymatic hydrolysis reaction, as well as to determine the kinetic equation for the enzymatic hydrolysis synthesis of banana peel glucose. The stages of this study include the raw material preparation stage, the enzymatic hydrolysis stage, and the final content analysis stage. Glucose content analysis was performed using a portable refractometer. The Michaelis-Menten method was used to determine the reaction constant. This study was conducted with an initial substrate concentration of 30% (w/v) at liquefaction times of 80, 100, 120, 140, and 160 minutes. Additionally, saccharification times of 12, 16, 20, 24, and 28 hours were employed. The dextrin formed during liquefaction was 29.6%, 29.2%, 28.8%, 28.5%, and 27.8%, respectively. These dextrin levels were used as reactants in the saccharification process to produce glucose. The glucose formed from the hydrolysis of banana peel carbohydrates with a dextrin content of 29.6% and a saccharification time of 12 hours was 4.2%. The reaction rate equation formed from this process is   Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation, and InfrastructureSDG 12: Responsible Consumption and ProductionSDG 13: Climate Action
Ekstraksi Kalium dari Sabut Kelapa Menggunakan Metode Microwave-Assisted Extraction Setyabudi, Lintang Sekar Wulandari; Yasiroh, Halin Hijra; Nove Kartika Erliyanti; Soemargono
Jurnal Ilmiah Teknik Kimia Vol. 8 No. 1 (2024): JURNAL ILMIAH TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia, Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/jitk.v8i1.36640

Abstract

Coconut husk is a byproduct of coconut production that takes a considerable amount of time to degrade, potentially causing environmental pollution. Coconut husk contains various minerals, with potassium being one of the highest. This research aims to determine the effect of the optimum solvent-material ratio, extraction time, and microwave power on potassium content and yield as well as the degree of acidity (pH) of coconut fiber extract. Potassium from coconut husk was extracted using microwave-assisted extraction. The microwave power used in this research was 450 watts and 600 watts with extraction times varying from 50 to 130 minutes and the ratio of raw materials and solvent in the form of distilled water (w/v) 1:3; 1:4; 1:5; 1:6; and 1:7. The best extraction results were obtained under the operating conditions of 600 watts power, 50 minutes extraction time, and 1:7 (w/v) ratio, with yields and potassium content of 99.8280% and 0.1021%. The highest pH value was obtained at 600 watts, 130 min, and material-to-solvent ratios 1:6 (w/v), measuring 9.2.
Pendeteksian Kandungan Boraks pada Makanan yang Dijajakan di Desa Cangkarman Kabupaten Bangkalan Menggunakan Ekstrak Kunyit atau Ekstrak Bawang Merah Erliyanti, Nove Kartika; Yoghaswara, Rachmad Ramadhan; Saputro, Erwan Adi
Jurnal ABDINUS : Jurnal Pengabdian Nusantara Vol 4 No 2 (2021): Volume 4 Nomor 2 Tahun 2021
Publisher : Universitas Nusantara PGRI Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29407/ja.v4i2.14278

Abstract

This community service activity aims to give an education and training for public about the detection of borax content in foods. Borax can be detected in street foods by a special reagent containing turmeric or red onion extract. The partner of this activity is Kelompok Wanita Tani Anggrek from Desa Cangkarman, Kecamatan Konang, Kabupaten Bangkalan. This coaching consists of lecture, discussion, and workshop about borax content in sample foods. Borax can be detected by jabbing a toothpick that had been soaked in a special reagent into a sample food. The result of this activity is the partner can find out how to detect a borax content in street food around them with cheap and simple method.
Optimization Approach of Microwave Assisted Extraction Anthocyanins Pigments Butterfly Pea Flowoers (Clitoria Ternatea L.) Using OFAT (One-Factor-At-a-Time) Method Muhammad Daffa' Aththobarani; Anugerah Dany Priyanto; Andre Yusuf Trisna Putra; Luqman Agung Wicaksono; Nove Kartika Erliyanti; Renova Panjaitan; Caecilia Pujiastuti; Nova Triani
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 12 No 1 (2025)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v12i1.8268

Abstract

Optimization of anthocyanin pigment extraction from butterfly pea flowers (Clitoria ternatea L.) is an important focus to increase the efficiency of obtaining valuable active compounds. This study marks an initial approach in the application of Microwave-Assisted Extraction (MAE) using 0.75% aquadest-tartaric acid solvent, with the hope of producing more stable anthocyanins. The main objectives of this study were to identify the effect of the solvent-material ratio, extraction duration, and MAE power level on anthocyanin levels (mg/L) through the One-Factor-At-a-Time (OFAT) method. The results showed that the optimal treatment was obtained at condition P17, with a solvent-material ratio of 1:15, an extraction time of 15 minutes, and an MAE power of 450 watts, which produced an anthocyanin level of 33.89 ± 0.47 mg/L. These findings confirm that increasing the solvent-material ratio to the optimal point contributes to increasing anthocyanin recovery. However, excessive MAE time and power can cause pigment degradation. The optimal ratio variables were found to be in the range of 1:15 to 1:25, extraction time 9–15 minutes, and MAE power 270–450 watts. This study is expected to be the basis for further optimization using the Response Surface Methodology (RSM) method which allows for deeper analysis of the interactions between variables.
Parameter evaluation of extraction using microwave hydrodistillation ultrasonic-pretreatment on yield of black pepper oil Renova Panjaitan; Nove Kartika Erliyanti; Sandy Buana Putra; Achmad Pemadi Wicaksono; Alza Nadilla Syahrani; Nabila Ayu Amanda
Konversi Vol 12, No 1 (2023): April 2023
Publisher : Universitas Lambung Mangkurat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20527/k.v12i1.14984

Abstract

Black pepper is one of Indonesia's agricultural commodities, contributing foreign exchange to the country. However, the economic value of this commodity has decreased. It is influenced by the lack of diversified black pepper products, which of course, have a higher value than raw material marketing. One product diversification that can be developed is black pepper oil. In obtaining essential oils, appropriate methods and technology are needed so that the resulting product is of high quality and the process is carried out efficiently. The latest methods in extraction that are being developed are microwave and ultrasonic technology. Therefore, in this study, black pepper oil extraction was carried out using the microwave hydrodistillation method, whereas previously, ultrasonic pretreatment was given for the material. In this case, observations were made on the influence of extraction parameters. Based on the research, it was found that increasing the distiller size flask and ambient temperature could increase the percentage of essential oils yield. At the same time, the longer extraction time caused a decrease in yield. Decreasing the material particle size and increasing microwave power could cause an increase in yield up to a certain point. The best results in black pepper oil extraction were obtained under extraction conditions using a distiller size of 1000mL, extraction time of 60 minutes, at an ambient temperature of 30 oC, the particle size of 60 mesh, at a power of 450 W with a yield of 1.056%, with the characteristics of having a clear greenish colour and anRI of 1.480. These specifications comply with ISO 3061:2008 for essential oil from black pepper. Thus, these parameters can be considered in the black pepper oil extraction process to produce marketable products. As a suggestion for further research, modeling, and process scale-up can be developed.
OPTIMASI LAMA WAKTU PEMANGGANGAN BAKPAO KARAKTER BERDASARKAN PADA PENILAIAN ORGANOLEPTIK ERWAN ADI SAPUTRO; Nove Kartika Erliyanti; Rachmad Ramadhan Yogaswara; Andre Yusuf Trisna
Jurnal Kuliner Vol. 6 No. 1 (2026)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jk.v6i1.96006

Abstract

Bakpao adalah makanan yang berasal dari negara China. Bakpao dibuat dari tepung terigu yang ditambahkan ragi sebagai bahan pengembang, kemudian diberi aneka isian dan dikukus. Inovasi terhadap produk bakpao kini dilakukan, salah satunya melalui metode pemanggangan bersuhu rendah guna menciptakan tampilan dan tekstur yang berbeda, seperti pada bakpao karakter. Tujuan penelitian ini adalah untuk mengetahui pengaruh lama pemanasan pada suhu rendah terhadap karakteristik organoleptik warna, rasa, aroma, dan tekstur pada kue bakpao, serta terhadap proses pengembangan dan porositasnya. Penelitian ini dilakukan dengan tahapan pembuatan adonan bakpao, proses pemanggangan dengan variasi waktu (10, 15, dan 20 menit), analisis organoleptik, dan analisis data menggunakan uji statistik. Hasil penelitian menunjukkan bahwa lama pemanggangan memberikan pengaruh yang signifikan (p<0,05) terhadap karakteristik organoleptik warna, rasa, aroma, dan tekstur. Perlakuan pemanggangan selama 15–20 menit memberikan hasil yang paling disukai panelis, khususnya dari segi warna dan tekstur.
Synthesis of Tilapia Feed From a Mixture of Tarum Leaves (Indigosfera sp) and Fermented Shrimp Waste by EM-4 Probiotics Bimantara Hidayah; Yuki Amru Alwansyah; Nove Kartika Erliyanti; Caecilia Pujiastuti
Jurnal IPTEK Vol 27, No 1 (2023): May
Publisher : LPPM Institut Teknologi Adhi Tama Surabaya (ITATS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31284/j.iptek.2023.v27i1.4120

Abstract

Feed is the most important thing in doing a tilapia fish farming. In a feed required appropriate and balanced nutritional content so that fish growth becomes faster. Shrimp waste and tarum leaves are an alternative raw material for the manufacture of tilapia feed because they have a fairly high protein content. The purpose of this study was to examine the comparative effect of adding the percentage of tarum leaf meal and EM-4 fermented shrimp waste on water content, ash content, protein content, fat content, and crude fiber content of feed. The research method used is using the EM-4 fermentation process on shrimp waste. The variations carried out were the concentration of the addition of EM-4 (14,16,18,20, and 22 ml) and the percentage of addition of Wet Shrimp Waste (WSW) and Tarum Leaf Powder (TLP) (90%WSW + 10%TLP, 80%WSW + 20%TLP, 70%WSW + 30%TLP, 60%WSP + 40%TLP, and 50%WSW + 50%TLP). The results showed that the addition of fermented WSW EM-4 and TLP had a significant effect on the protein, fat and crude fiber content, while the water and ash content did not have a significant effect. The best tilapia feed formulation results were obtained at a ratio of 60% WSW and 40% TLP using 18 ml of EM-4 with the results obtained for water, ash, protein, fat and crude fiber content each of 7.09%. ; 12.59%; 29.98%; 7.45%; and 3.49%.
Pengaruh Waktu Ekstraksi dan Daya Microwave terhadap Yield dan Total Flavonoid Ekstrak Daun Telang (Clitoria ternatea L.) Menggunakan Metode Microwave Assisted Hydro Distillation Dea Putri Anjani; Amelia Dwi Cahyani; Nove Kartika Erliyanti
Jurnal Serambi Engineering Vol. 11 No. 3 (2026): Juli 2026
Publisher : Faculty of Engineering, Universitas Serambi Mekkah

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

Abstract

Daun telang (Clitoria ternatea L.) merupakan tanaman herbal yang memiliki beragam senyawa bioaktif, salah satunya flavonoid yang berpotensi sebagai antioksidan, antiinflamasi, dan antidiabetik. Tujuan dari penelitian ini adalah untuk mengkaji pengaruh waktu ekstraksi dan daya microwave terhadap yield dan kadar total flavonoid ekstrak daun telang serta membandingkan dengan metode konvensional Hydro Distillation (HD) dari perlakuan terbaik. Metode ekstraksi yang digunakan pada penelitian ini adalah Microwave Assisted Hydro Distillation (MAHD), pelarut yang digunakan adalah aquadest dengan rasio bahan baku terhadap pelarut 1:10 (w/v), waktu ekstraksi sebesar 10 menit, 20 menit, 30 menit, 40 menit, dan 50 menit, dan daya microwave sebesar 150watt, 300watt, 450 watt, dan 600 watt. Hasil ekstraksi kemudian ditentukan yield-nya dan dilakukan analisis kadar total flavonoid menggunakan spektrofotometer UV-Vis dengan metode kolorimetri AlCl₃ pada panjang gelombang 415 nm. Hasil penelitian menunjukkan bahwa kondisi terbaik diperoleh pada daya 450watt dengan waktu ekstraksi 30 menit yang menghasilkan yield sebesar 45,68% dan kadar total flavonoid sebesar 30,55 mg QE/g, serta hasil perbandingan metode Microwave Assisted Hydro Distillation (MAHD) dengan metode Hydro Distillation (HD) menunjukkan bahwa MAHD lebih unggul dibandingkan HD yang menghasilkan yield 42,09% dan total flavonoid 17,55 mg QE/g.
Co-Authors Abdurrahman Wahid Achmad Chumaidi, Achmad Achmad Pemadi Wicaksono Achmad Rizaldi Afandi, Fadila Ardiansyah Afida Kartika Sari Ahmad Rizaldi Alza Nadilla Syahrani Amelia Dwi Cahyani Andre Yusuf Trisna Andre Yusuf Trisna Putra Annisa Rachma Meydyanti Anugerah Dany Priyanto Anugerah Dany Priyanto Anugerah Dany Priyanto, Anugerah Dany Ardika Nurmawati, Ardika Bellani Yunfa Winata Billah, Mu’tasim Billah, Mutasim Billah, Mu’tasim Bimantara Hidayah Caecilia Pujiastuti Caecilia Pujiastuti Caecilia Pujiastuti Caecilia Pujiastuti Dea Putri Anjani Devri Eko Nurwahyuwono Dhining Ayu Dika Prasetyo Dita Nurmala Tristanti Dwi Nur Arinal Khaq Elsa Rosyidah Erwan Adi Saputro Fita Andriyani Fransisca Asteria Nandra Febiola Guardiola Rosa Wira Hamid, Muhammad Nabil Hamzah Fansuri Harishul Ulum Hijria Putri Maharani Ira Wikartika, Ira Kaffah, Elsyaff Visshilmi Karaman, Novel Khurotul Ainiyah Kusuma, Meidina Rafida Kusumawati, Yuly Laksminingsih, Arieanthi Mardiansyah, Yuda Eka Mohd Hafiz Dzarfan Othman Mu'tasim Billah Muchamad Fajar Alamsyah Muhammad Daffa' Aththobarani Mukhammat Irfan Yofi Setiawan Mutasim Billah Nabila Ayu Amanda Nadira Aurelia Nana Dyah Siswati, Anwar Zain and Mohammad Nandini , Atika Neno Nidia Lifiana Norizul Inayah Nova Triani Pujiastuti , Caecilia Pujiastuti, Caecilia Putra , Sandy Buana Rachmad Yogaswara Rahma, Aliza Milah Rangga Kurnia Putra Renova Panjaitan Renova Panjaitan Rina Yulianti Romalawati, Meiswita Sandy Buana Putra Setyabudi, Lintang Sekar Wulandari Silvana Dwi Nurherdiana Sintha Soraya Santi Soemargono Soemargono Soemargono Soemargono Soemargono Sri Redjeki Sunarto, Sandy Ryan Hendrawanto Suprianti, Lilik Susilowati Syafsir Akhlus Tahan Aprijal Simamora Tahan Simamora Tikat Deri Agratiyan Triana, Nurul Widji Viola Eka Afrienty Wicaksono, Akhmad Permadi Yasiroh, Halin Hijra Yogaswara, Rachmad Ramadhan Yoghaswara, Rachmad Ramadhan Yuki Amru Alwansyah Zamzami, Muhammad Rifqy