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All Journal Jurnal Rekayasa Proses Reaktor TEKNIK JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Bulletin of Chemical Reaction Engineering & Catalysis Jurnal Rekayasa Proses Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Jurnal Teknologi Pangan Bulletin of Chemical Reaction Engineering & Catalysis

Diah Susetyo Retnowati

Departemen Teknik Kimia, Fakultas Teknik, Universitas Diponegoro, Semarang,

Author-ID : 3140189

Aerospace Engineering Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Veterinary

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Modifikasi Pati Sukun (Artocarpus Altilis) dengan Teknik Oksidasi Menggunakan Hidrogen Peroksida Tanpa Katalis Budiyati, Catarina Sri; Kumoro, Andri Cahyo; Ratnawati, Ratnawati; Retnowati, Diah Susetyo
TEKNIK Vol 37, No 1 (2016): (Juli 2016)
Publisher : Diponegoro University

Salah satu sumber bahan pangan lokal yang belum banyak dimanfaatkan adalah buah sukun (Artocarpus Artilis) yang cukup banyak terdapat di Indonesia. Akan tetapi, pemanfaatan buah sukun terkendala pada kurangnya daya simpan buah segar. Oleh karena itu, perlu dilakukan upaya untuk meningkatkan pemanfaatan buah sukun dengan mengolahnya menjadi produk yang lebih luwes dengan daya simpan yang lebih baik, yaitu menjadi pati sukun. Sifat-sifat pati sukun perlu diperbaiki agar dapat digunakan sebagai pengganti tepung terigu. Tujuan dari penelitian ini adalah untuk memodifikasi pati sukun dengan cara oksidasi menggunakan larutan hidrogen peroksida. Dalam penelitian ini dikaji pengaruh konsistensi luluhan, konsentrasi hidrogen peroksida, waktu, dan suhu terhadap karakteristik fisikokimia pati sukun teroksidasi yang dihasilkan dan ditentukan kondisi optimalnya. Hasil penelitian menunjukkan bahwa semua variable yang dikaji tersebut mempengaruhi reaksi oksidasi pati sukun. Oksidasi pada konsistensi luluhan 20%, konsentrasi hidrogen peroksida 2% dan suhu 50Â°C mampu menghasilkan nilai swelling power dan water solubility yang terbaik. Reaksi oksidasi tidak mengubah struktur dan morfologi pati sukun termodifikasi secara signifikan. Â [Title: Modification of Breadfruit (Artocarpus altilis) starch through non-catalytic hydrogen peroxide oxidation] One of local source of food that has not been intensively explored is breadfruit (Artocarpus Artilis). However, the utilization of breadfruit is limited by the poor storage properties of the fresh fruit. Therefore, efforts should be made to improve the utilization of breadfruit to process it into more flexible products with better storability, suach as breadfruit starch. Breadfruit starch properties need to be improved so that it can be used to substitute wheat flour. The aim of this study was to modify the breadfruit starch by oxidation using hydrogen peroxide solution. This work studied examined the influence of consistency of starch slurry, hydrogen peroxide concentration, time, and temperature on the physicochemical properties of the oxidized breadfruit starch. The optimal conditions were also determined. The results showed that all of these variables affected the oxidation of starch breadfruit. The oxidation on starch slurry with consistency 20%, the concentration of hydrogen peroxide of 2%, and temperature of 50Â°C produced modified starch with best swelling power and water solubility. The oxidation did not significantly change the structure and morphology of the modified starch.

Modifikasi Pati Ketela Pohon Secara Kimia dengan Oleoresin dari Minyak Jahe Diah Susetyo Retnowati; Andre Cahyo Kumoro; Sri Budiyati
Jurnal Rekayasa Proses Vol 4, No 1 (2010)
Publisher : Departemen Teknik Kimia Fakultas Teknik Universitas Gadjah Mada

Modifikasi pati akhir-akhir ini banyak dikembangkan dan dipakai untuk keperluan industri makanan, kertas dan tekstil. Modifikasi pati, khususnya secara kimia dilakukan untuk memperbaiki sifat-sifat fungsional pati, terutama jika untuk keperluan bahan dasar makanan. Modifikasi pati ketela pohon dilakukan dengan mereaksikan suspensi pati dengan minyak jahe yang mengandung zat aktif gingerol pada suhu kamar. Hasil percobaan modifikasi menunjukkan bahwa meningkatnya perbandingan antara pati/air/minyak jahe (b/v/v), menghasilkan pati termodifikasi dengan swelling power, kelarutan dan kerapatan cross-link yang lebih tinggi. Pada komposisi pati terhadap air dan minyak jahe, 300:400:0,4 (b/v/v) menghasilkan pati termodifikasi yang cocok digunakan sebagai bahan pengemas makanan yang dapat dimakan (edible food packaging) dengan nilai swelling power, kelarutan dan kerapatan cross-link adalah 7,3 kali; 6,662 mg/mL dan 780,69 rantai/cm3. Sedangkan komposisi pati:air:miyak jahe sebesar 300:300:0,3 (b/v/v) merupakan komposisi terbaik untuk menghasilkan pati termodifikasi sebagai bahan pangan dengan nilai swelling power, kelarutan dan kerapatan cross-link berturut-turut adalah 8,96 kali; 10,55 mg/mL, 203,85 rantai/cm3. Hasil analisis dengan scanning electron microscopy (SEM) menunjukkan bahwa modifikasi pati ketela pohon dengan teknik cross-linking ternyata tidak mengubah struktur permukaan butir pati. Kata kunci: reaksi suspensi, pati ketela pohon, gingerol, swelling power, cross-link Recently, starch modifications have been developed and are applied for food, paper and textile industries. In general, chemical modification has been done to improve starch functionality, especially for bread, cake and snack making. In the present work, suspension method was used to modify cassava starch by gingerol of crude ginger rhizome extract at room temperature. The effect of starch/water/gingerol (w/v/v) ratio on swelling power, water solubility, and cross-link density of the modified starch was investigated. In addition, scanning electron microscopy (SEM) analysis were also conducted to observe possible structural changes of the resulting starch. The experimental results showed that reactant composition that had a starch/water/gingerol (w/v/v) ratio of 300:400:0.4 produced modified starch suitable for edible coating with swelling power of 7.3 times, solubility of 6.662 mg/mL and cross-link density of 780.69 chains/cm3. Meanwhile, reactant having starch/water/gingerol (w/v/v) ratio of 300:300:0.3 produced modified starch that could be used for food with swelling power, solubility and cross-linking density of 8.96, 10.55 mg/mL and 203.85 chains/cm2, respectively. The cross-link densities achieved in this modification process were high and reproducible that indicated a strong interaction between starch and gingerol molecules in water as dispersant. However, there were no noticeable changes found from the micrograph of the SEM analysis on the external surface of the cassava starch. Keywords: suspension method, cassava starch, gingerol, swelling power, cross-link

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

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

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.

PEMUTIHAN ENCENG GONDOK MENGGUNAKAN H2O2 DENGAN KATALISATOR NATRIUM BIKARBONAT Diah Susetyo Retnowati
Reaktor Volume 12, Nomor 1, Juni 2008
Publisher : Dept. of Chemical Engineering, Diponegoro University

Batang enceng gondok (Eichornia crasipess) dapat digunakan sebagai bahan baku kerajinan seperti tas, atau digunakan sebagai pengganti rotan dalam industri mebel.Untuk mendapatkan warna yang lebih cerah, umumnya batang enceng gondok kering yang berwarna coklat diputihkan dengan perendaman dalam larutan yang mengandung oksidator. Pada penelitian ini, oksidator yang dipakai adalah hidrogen peroksida, suatu oksidator yang lebih ramah lingkungan dibandingkan dengan oksidator lainnya. Oksidator ini dilarutkan dalam pelarut yang berupa campuran etanol-air. Untuk lebih mempercepat proses pemutihan, juga ditambahkan katalisator NaHCO3 yang dapat bereaksi dengan hidrogen peroksida membentuk peroksidamonokarbonat yang lebih reaktif. Hasil enceng gondok yang putih dan cerah, serta mempunyai kuat tarik cukup tinggi, diperoleh pada proses pemutihan selama 3 jam dalam larutan etanol-air dengan perbandingan volume 0,36 yang mengandung H2O2 dan NaHCO3 dengan konsentrasi 4 % berat dan 1,95 g/L.

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%.

MODIFIKASI PATI TAPIOKA MENGGUNAKAN KOMPONEN AKTIF MINYAK JAHE Aditya Indra; Galih adi Wibowo; Diah Susetyo Retnowati
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 2, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Starch atau pati merupakan polisakarida hasil sintesis dari tanaman hijau melalui proses fotosintesis. Pati digunakan sebagai pengental dan penstabil dalam makanan. Pati alami memiliki swelling power, kelarutan dan derajat cross-link yang rendah. Modifikasi kimia dengan menggunakan minyak jahe yang mengandung gingerol, senyawa phenolik, akan memperbaiki sifat-sifat fisik pati dengan terbentuknya cross-linked. Penelitian ini bertujuan untuk mempelajari pengaruh rasio berat pati terhadap volume air dan volume minyak jahe terhadap nilai swelling power dan kelarutan. Pati dengan berat 300 gr dimasukan ke dalam larutan air-minyak jahe dengan rasio berat/volume tertentu kemudian diaduk dengan magnetic stirer selama 30 menit. Kemudian, dikeringkan pada temperatur 50oC selama 24 jam, digiling untuk memperoleh serbuk pati yang halus. Pati hasil penggilingan ini disebut pati termodifikasi. Pati termodifikasi yang dihasilkan mempunyai swelling power (6,1-19,6) dan kelarutan (6.06-10,55%) lebih tinggi dibandingkan dengan pati alami yang swelling power dan kelarutan masing-masing 8,7 dan 3,4%.

MODIFIKASI PATI TALAS DENGAN ASETILASI MENGGUNAKAN ASAM ASETAT Mochamad Adi Saputro; Arizal Kurniawan; Diah Susetyo Retnowati
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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In Indonesia, taro is consumed as a staple food and food additives. Taro contains a high carbohydrates, proteins, fats and vitamins. Goverment continuous to support taro as non food material, yet it has a potential to be developed. Natural starch (native) has several problems associated with retrogradasi, stability, and low resistance paste. It’s became a reason for the starch modify, to get suitable properties for certain applications. Modification can be done by chemically, physically or enzymatically. One of chemically modified starch is acetylation method. One Hundredgrams of starch added to the acetic acid solution and stirred at certain temperature for 30 minutes. The resulting starch is filtered and then dried at 50oC for 24 hours. Filtrate is titrated with 0.5 N NaOH to know remaining acetic acid. Starch which has dried then milled to obtain a fine powder then the swelling power and solubility were analyzed.Temperature had no effect in the acetylation process of taro starch. The best ratio volume acetic acid-water obtained for food material is 4.5 ml /250 ml at 35oC and the

ISOLASI MANNAN DARI DAUN LIDAH BUAYA (Aloe vera) DENGAN PROSES EKSTRAKSI SEBAGAI BAHAN DASAR PEMBUATAN EDIBLE COATING BERBASIS POLISAKARIDA Mutia Istianah; Sumarlin Mahadi Putra; Diah Susetyo Retnowati
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Aloe veraleap pulp contains polysaccharide ,organic and other inorganic materials. Many benefits of aloe vera so it is needed to explore the potential that exists in the aloe vera plant. Extraction process and deposition was method to take an active substance (mannan) contained in aloe vera. In this process the fixed variable are 200 grams of Aloe vera pulp, extraction temperature at 40 0C, and the ratio of ethanol: mannan solution = 3:1. While the independent variables used are the weight ratio (g) of Aloe verapulp to distilled water solvent (1:2, 1:3, 1:4, 1:5), and the extraction time used (30, 45, 60, 75) minutes . Extracted mannanincrease as Aloe vera leaf pulp or aquadest ratio and extraction time are increase. Similarly, the extraction time, then the extracted Mannan also will be many more ..

Co-Authors Aditya Indra Aji Prasetyaningrum Andre Cahyo Kumoro Andri Cahyo Kumoro Arizal Kurniawan Bakti Jos Catarina Sri Budiyati Catarina Sri Budiyati Catarina Sri Budiyati Dessy Ariyanti Galih adi Wibowo Kristinah Haryani Kristinah Haryani Mochamad Adi Saputro Mutia Istianah Noer Abyor Handayani Nurul Aini Ratnawati Ratnawati Sofiah Sofiah Sri Budiyati Sumarlin Mahadi Putra

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