Article Per Year (5 Year)
p-Index From 2020 - 2025
2.735
P-Index
This Author published in this journals
All Journal International Journal of Renewable Energy Development Jurnal Teknik ITS Jurnal Teknik Kimia Journal of Engineering and Technological Sciences Indonesian Journal of Chemistry JURNAL PHOTON Journal of halal product and research (JHPR) Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (JANAYU) Halal Research Journal Sewagati
Rachmaniah, Orchidea
Chemical Engineering, Institut Teknologi Sepuluh Nopember, Surabaya, INDONESIA
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

Published : 18 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 18 Documents
Search

 1   2 
Pelatihan Peningkatan Kompetensi Guru-Guru SMK Jurusan Keteknik Kimiaan se-Jawa Timur dalam Bidang Unit Operasi Ektraksi Lailatul Qomariyah; Daril Ridho Zuchrillah; Saidah Altway; Danawati Hari Prajitno; Agus Surono; Orchidea Rachmaniah; Irfan Ramadhitya; Ahmad Nezard Dhiaulhaq
Sewagati Vol 7 No 5 (2023)
Publisher : Pusat Publikasi ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j26139960.v7i5.566

Abstract

Guru sebagai tenaga pendidik memiliki kompetensi pedagogi dan profesional dalam menjalankan tugasnya, Guru Sekolah Menengah Kejuruan (SMK) jurusan keteknik kimiaan diharapkan dapat mengembangakn strategi pembelajaran untuk meningkatkan kompetensi profesionalnya. Namun banyak guru SMK jurusan keteknik kimiaan memiliki latar belakang pendidikan keguruan atau sains murni, sehingga kompetensi yang dimiliki belum paripurna. Oleh karena itu, tim pengabdian kepada masyarakat yang terdiri dari dosen Departemen Teknik Kimia Industri dan Teknik Kimia, serta tenaga praktisi dari Industri melaksanakan kegiatan berupa pelatihan peningkatan kompetensi guru-guru SMK jurusan Keteknik Kimiaan se-Jawa Timur bidang unit operasi ekstraksi. Kegiatan pelatihan tersebut telah dilaksanakan secara daring pada tanggal 8 September hingga 24 November 2021 menggunakan aplikasi Zoom. Peserta pelatihan mencapai 120 peserta dengan 35 SMK yang terdaftar. Peserta mengalami kenaikan kompetensi setelah mengikuti pelatihan daring dengan pemateri dari tim dosen Departemen Teknik Kimia Industri dan juga membuat laporan praktikum yang telah disedikan. Metode yang digunakan salah satunya adalah tugas aktualisasi berupa membuat video best practice praktikum ekstraksi sederhana dengan bahan yang ada di sekitar lingkungan sekolah masing-masing, terdapat 24 video yang dapat ditonton di Youtube channel Departemen Teknik Kimia Industri ITS.
Pendampingan Pengajuan Sertifikasi Halal Pelaku UMKM Makanan-Minuman Rachmaniah, Orchidea; Yeni Rahmawati; Wahyu Meka; Fahmi; Nuniek Hendrianie; Ali Altway; Susianto
Jurnal Pengabdian dan Peningkatan Mutu Masyarakat (Janayu) Vol. 5 No. 1 (2024): Jurnal Pengabdian dan Peningkatan Mutu Masyarakat
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/janayu.v5i1.25267

Abstract

Purpose – This community service activity aims to provide assistances for Small-Medium Enterprises (SMEs), specially for food and beverage field, applying halal certification via Halal self-declared (SEHATI) Program. Design/methodology/approach – This program is conducted by recruting and training students as certified halal companion (PPH) by BPJPH. This were done by collaboration between Halal Center Studies of the Institut Teknologi Sepuluh Nopember (PKH-ITS) and ITS Techno Science. The SMEs training for Halal Process held around August 2023. Afterward, all the PPH will be accompanied and assisted the SMEs for applying the halal certificate via SIHALAL system; including preparing the SJPH, entry all the information, submitting the document, verification and validation as well as done the revision untill the halal certificate was finally issued. Findings – The SEHATI program has been started since 2021 and the quota continues to increase every year. However, not every SMEs known this information. It is mandatory for food and beverage, slaughter services, and slaughter products at 17th October 2024 should be halal certified. Therefore, PKH-ITS together with PPH helps and assists SMEs in applying a halal certification through a community service program at 2022. The upgraded facilities of SIHALAL’s website (version 2022) make it more user friendly. The 15 SMEs have certified via the SEHATI22 program with PKH assistances. Originality/value – Though the SEHATI Program is announced by the goverment at 2021, this relatively not well known by the SMEs as the subject of the halal certification. Hence, third party such PKH-ITS need to present for accompanying and assisting the SMEs. The SIHALAL system is used for submitting the application of halal certification. Therefore, highly technology adapted of the PPH are required, for completely assisting the SMEs. Hence, the presence of the PPH in this process is mandatory and vital; increasing the succesibility of the SEHATI program.
Purified Konjac Glucomannan as Thickener for Substituting Gelatin in Making Panna Cotta Rachmaniah, Orchidea; Juliastuti, Sri Rachmania; Wisnu, Mita Mellenia; Samparia, Dian Asrini; Hendrianie, Nuniek; Darmawan, Raden; Meka, Wahyu; Fahmi, Fahmi
Halal Research Vol 4 No 1 (2024): February
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i1.980

Abstract

A thickener such as gelatin is essential in increasing viscosity and forming a gel system. Nowadays, gelatin is one of the most popular thickeners in food, pharmacy, and cosmetic products. Animal skins which lead to halal issues are still common sources of gelatin. Crude konjac flour (CKF) which is sourced from porang tubers and has a high degree of purity of glucomannan (GM) is a potential substitute for animal skins. Moreover, the use of KGM also supports national programs of processing agricultural products into finished products ready to export. This study applies five different CKF variants as panna cotta (PC) thickener: CKF from the fresh bulb of porang (Amorphophallus oncophyllus sp.) (CH-UP), CKF from chips of Porang (CH-CP), a native CKF, as well as laboratory-purified products of CKF (>90%-w of GM content) (DM-CKF-M3X-50, and DM-CKF-M3X-96), and commercially products of porang flour (K-TPO and K-TPM) were applied to make PC; substituting gelatin. Only CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 successfully thickened PC in terms of appearances. Further, organoleptic analysis was applied to CKF, DM-CKF-MX-50, and DM-CKF-M3X-96. According to the organoleptic analysis, PC with CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 was more preferred by the respondents than commercial PC. In overall, CKF application on PC exhibited improved sensory properties and tastes of PC.
Pra-Desain Pabrik Gamma Valerolactone (GVL) dari Limbah Tandan Kosong Kelapa Sawit Pamungkas, Berlian Widi Bela; Akbar, Faisal; Rachmaniah, Orchidea; Meka, Wahyu
Jurnal Teknik ITS Vol 13, No 1 (2024)
Publisher : Direktorat Riset dan Pengabdian Masyarakat (DRPM), ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j23373539.v13i1.121337

Abstract

Limbah TKKS dapat diolah menjadi berbagai macam produk, salah satunya adalah Gamma-Valerolakton (GVL). GVL adalah senyawa yang dihasilkan dari biomassa yang dianggap sebagai salah satu bahan kimia yang paling bernilai tambah. GVL adalah bahan baku ramah lingkungan yang dapat digunakan dalam sintesis organik untuk menyiapkan serangkaian bahan kimia penting seperti ε-kaprolaktam, ester valerik, dan lain-lain. GVL memiliki banyak kegunaan. Dalam industri kimia, GVL digunakan sebagai bio-based green solvents. Dalam bidang energi, GVL digunakan sebagai bahan aditif bahan bakar. Konversi energi dari glukosa menjadi GVL adalah 97% dan energi pembakarannya mirip dengan etanol (29,7 MJ/kg). Nilai ∆Hc,liq GVL adalah -2,65 MJ/mol, yang dapat langsung digunakan sebagai bahan bakar cair atau aditif bahan bakar berkualitas tinggi (nilai etanol dan metil tert-butil eter adalah -1,37 MJ/mol dan -3,37 MJ/mol, masing-masing). Berdasarkan DataIntelo, pasar global GVL diperkirakan akan tumbuh pada CAGR sebesar 5,02% dari tahun 2022 hingga 2030. Pertumbuhan di pasar ini dapat dikaitkan dengan meningkatnya permintaan GVL dari berbagai industri pengguna akhir seperti sebagai zat aditif untuk makanan, pelarut, intermediet monomer, dan lain-lain. Untuk memproduksi GVL dari limbah TKKS, diperlukan 4 tahap utama, yaitu tahap pre-treatment, bahan baku, pembentukan asam levulinat dari selulosa dan hemiselulosa, serta pembuatan GVL dari asam levulinat. Proses utama yang digunakan dalam sintesis GVL dari asam levulinat adalah hidrogenasi katalitik dengan katalis Cu/ZrO2. Pabrik dengan kapasitas 3372 Ton/tahun direncanakan didirikan di Kota Dumai, tepatnya di Kawasan Industri Dumai. Pabrik ini mulai dibangun pada tahun 2023 dan beroperasi pada tahun 2025. Total biaya bahan baku sebesar Rp709.518.494.203,00 per tahun. Rencana hasil penjualan GVL dari limbah TKKS sebesar Rp3.690.454.345.328,00 per tahun. Untuk Internal Rate of Return sebesar 32,3% dengan Pay Out Time selama 4,24 tahun. Break Even Point dari pabrik ini sebesar 43,69%. Pabrik direncanakan beroperasi dengan proses Continuous 24 jam selama 330 hari per tahun.
Shelf-Life Test of Kebab Kebuli Al 'Aqoh for Fulfiling Product Quality of Small Medium Enterprise Rachmaniah, Orchidea; Rahmawati, Yeni; Kusumahati, Sari; Juliastuti, Sri Rachmania; Hendrianie, Nuniek; Darmawan, Raden; Oktavianingrum, Eva; Fahmi, Fahmi; Meka, Wahyu
Photon: Journal of Natural Sciences and Technology Vol 14 No 1 (2023): Jurnal Photon
Publisher : LPPM Universitas Muhammadiyah Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jp.v14i1.6041

Abstract

UKM Al ‘Aqoh Drink & Snack telah mengikuti program pendampingan di tahun 2021 sebagai binaan PKH ITS. Serangkaian uji waktu simpan, uji cemaran mikroba, dan uji kandungan nutrisi dilakukan untuk mendukung penerapan Sistem Jaminan Halal (SJH) sekaligus penerapan Cara Produksi Pangan yang Baik (CPPB) pada produk Kebab Kebuli Al ‘Aqoh. Pelaksanaan uji ini sekaligus menunjukkan higenitas proses produksi Kebab Kebuli dan pemenuhan desain label pangan olah yang baik. Kebab Kebuli freshly made terdeteksi memiliki nilai total kapang 2,00 x 101 CFU/g dan E. coli 6,00 x 101 CFU/g. Sedangkan parameter lain yang dipersyaratkan seperti Salmonella sp. dan Staphylococcus aureus tidak terdeteksi. Walaupun nilai angka kapang dan E. coli hanya terdeteksi 2,00 x 101 CFU/g dan 6,00 x 101 CFU/g, berturut-turut, namun nilai tersebut tetap perlu diwaspadai. Kehadiran E. coli ini dapat diminimalisir dengan sanitasi proses dan pasca produksi yang baik. Kehadiran E. coli dapat dihilangkan dengan memasak dan memanaskan kembali produk olahan pangan sampai suhu 65 oC, serta menyimpan pada suhu 4 oC. Sehingga, perlunya dilakukan penggorengan Kebab Kebuli sesuai dengan saran penyajian sebelum dihidangkan untuk menjamin keamanan pangan, menghindari potensi diare. Oleh sebab itu, higienitas proses dan pasca produksi Kebab Kebuli perlu dijaga dan ditingkatkan.
Determination of ethanol and acetic acid content in local brands of apple vinegar: gas chromatography test for halal requirements Sumiyani, Ririn; Budiono, Ryanto; Khamila, Henni Matul; Pramesti, Tia Antika; Rachmaniah, Orchidea
Journal of Halal Product and Research (JHPR) Vol. 7 No. 2 (2024): Driving Global Halal Value Chain, What Should We Do?
Publisher : Universitas Airlangga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20473/jhpr.vol.7-issue.2.137-146

Abstract

Apple vinegar is commonly made from fermented apple juice, which involves two consecutive stages of fermentation: alcoholic and acetic acid fermentation. Both Saccharomyces cerevisiae and Acetobacter acetii are involved in fermentation. Apple vinegar has various benefits, such as stabilizing blood pressure, treating rheumatism, and detoxifying toxins. Excessive consumption of this product may cause damage to the esophagus, low blood potassium levels or hypokalemia, diarrhoea, and ulcers due to the high acetic acid content. Moreover, the ethanol content also needs to be determined. It should be lower than 0,5% to fulfil the halal requirements for certification. The local brands of apple vinegar in Indonesia are generally produced by small-medium enterprises (SMEs), especially in Malang, Indonesia. Commercial brands of various apple vinegar, XCJO, YSW, THT, NTF, and BST, were sampled for their ethanol and acetic acid content in one method of analysis: gas chromatography, utilizing the high volatility properties of ethanol and acetic acid. The samples contain 17.73%, 11.45%, 6.43%, 2.67%, and 1.49% v/v of acetic acid, respectively, for XCJO, YSW, THT, NTF, and BST. At the same time, the ethanolic content is 0.11 and 0.02% v/v for XCJO and YSW, respectively, which are lower than the label value informed. Meanwhile, the rest of the brands' content is 4.00%, 2.39%, and 3.21% ethanol for THT, NTF, and BST, respectively. In addition, the acetic acid content of XCJO is high. A consumer should be aware of dilution before consuming the XCJO apple vinegar. It is unnecessary in the case of YSW, THT, NTF, and BST. Keywords: Analysis, Fermentation, Halal, Small-medium enterprises
Measuring Ethanol Content in Kolesom, a Javanese Wine, and Traditional Wine of Bali by Gas Chromatography (GC): Ensuring Halal Label for Traditional Herbal Medicine Rachmaniah, Orchidea; Budiono, Ryanto; Sumiyani, Ririn; Sabrina, Melia Indah; Sakdiyah, Sakdiyah; Sabella, Julietta Salwa; Safira, Chyntia Aulia; Safitri, Bella Intan
Halal Research Vol 3 No 2 (2023): July
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v3i2.736

Abstract

Wine is an alcoholic drink that results from the fermentation of grape juice with the help of microbes. One of the variants of wine circulating in Indonesia is wine Kolesom. Kolesom, also known as ginseng wine. Gingseng/kolesom/temulawak is classified as grapes wine with other food ingredients as an addition. It contains EtOH in between 7-24 %v/v according to the quality standard of Kolesom in The Regulation of the National Agency of Drug and Food Control of Republic Indonesia (BPOM) No. 5/2021. Kolesom extracts, considered nutritious for health, are added to grape juice, though it is Khmer and haram. In traditional herbal medicine, kolesom usually use as an addition, giving the body a strong taste, warm effect, and vitality. Adding kolesom in Jamu is a choice depending on the customer's favor. Kolesom wine is classified as B-class liquor, containing 5-20% v/v ethanol. Considering that most Indonesian citizens are Muslim, it is necessary to analyze and cross-check information to the customer about the level content of the alcohol in Javanese wine, kolesom. Ensuring the correct information to the customer and halal lifestyle. Gas chromatography equipped with a flame ionized detector (GC-FID) is proposed as a method for analyzing the ethanol (EtOH) content in kolosem, Javanese wine, as well as the traditional wine of Bali. The results showed that the proposed GC-FID method was well-validated.
Penerapan Pangan Jajan Anak Sekolah (PJAS) pada SDN MOJO VI Surabaya dan Potensinya untuk dikembangkan menjadi ZONA Kuliner Halal Aman dan Sehat (KHAS) Kluster Pendidikan Tingkat Dasar Airlangga, Bramantyo; Rahmawati, Yeni; Juliastuti, Sri Rachmania; Darmawan, Raden; Machmudah, Siti; Aparamarta, Hakun Wirawasista; Roesyadi, Achmad; Sumarno, Sumarno; Rachmaniah, Orchidea
Sewagati Vol 9 No 4 (2025)
Publisher : Pusat Publikasi ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j26139960.v9i4.2511

Abstract

Makanan sehat mendukung sistem kekebalan tubuh, menjaga tubuh tetap kuat dan siap melawan infeksi dan penyakit. Adanya penerapan program Pangan Jajan Anak Sekolah (PJAS) di SDN MOJO VI Surabaya secara tidak langsung meningkatan kesadaran siswa sekaligus orang tua siswa akan pentingnya memilih jajan anak yang aman dan sehat. Hal ini tidak hanya bermanfaat bagi siswa di sekolah, namun dalam jangka panjang akan mempengaruhi kebiasaan makan keluarga. Penerapan PJAS pada kios-kios kantin sekolah merupakan langkah awal penerapan Sistem Jaminan Halal (SJH); mengingat kriteria PJAS yang sesuai adalah aman dan bermutu selain bergizi. Sehingga PJAS yang aman dan bermutu selangkah menuju PJAS halal. Pemberian pendampingan gratis untuk pengajuan sertifikasi halal dilakukan kepada setiap kios di SDN MOJO VI Surabaya: kantin Melati, Kenanga, Anggrek, dan Mawar. Kegiatan ini membawa keberhasilan bagi SDN Mojo VI Surabaya dalam meraih juara 1 Nasional dalam kategori PJAS. Penerapan PJAS sekaligus sertifikasi halal disetiap kios kantin di SDN Mojo sangat berpotensi untuk ditingkatkan menjadi Zona KHAS. Sehingga pihak pengelola Kantin SDN MOJO VI Surabaya tidak hanya menjamin kehalalan makanan tetapi juga menjamin kebersihan dan kesehatan jajan siswanya secara keseluruhan.
Co-Authors Achmad Roesyadi Adi Soeprijanto Agus Surono Agustiani, Elly Ahmad Nezard Dhiaulhaq Airlangga, Bramantyo Akbar, Faisal Ali Altway Altway, Saidah Angga Widya Putra Aparamarta, Hakun Wirawasista Danawati Hari Prajitno Darmawan, Raden Donny Satria Bhuana Fachrudin, Fathi Haqqani Fahmi Fahmi Fahmi Firman Kurniawansyah Geert Jan Witkamp Hendrianie, Nuniek Hendy Pandu Hogantara Herminanto, Rifky P Hikmatun Ni’mah Irfan Ramadhitya Jaap van Spronsen Ju, Yi Hsu Karenina Anisya Pratiwi Karenina Anisya Pratiwi Khamila, Henni Matul Kusdianto Kusdianto Kusumahati, Sari Lailatul Qomariyah Lily Pudjiastuti, Lily Meka, Wahyu Meka, Wahyu Mochammad Zayyan Difa Fadhillah Mochammad Zayyan Difa Fadhillah Muhammad Ilham Ramdlani Muhammad Rachimoellah Muhammad Rifqy Muhsin Naulina, Rosada Y Ni Made Intan Putri Suari Nuniek Hendrianie Nuniek Hendrianie Nuniek Hendrianie Nurkhamidah, Siti Oktavianingrum, Eva Pamungkas, Berlian Widi Bela Pramesti, Tia Antika Putra, Ari Krisna Raden Darmawan Ririn Sumiyani Rizky Tetrisyanda Robert Verpoorte Ryanto Budiono, Ryanto Sabella, Julietta Salwa Sabrina, Melia Indah Safira, Chyntia Aulia Safitri, Bella Intan Sakdiyah, Sakdiyah Samparia, Dian Asrini Sari Kusumahati Siti Machmudah Siti Nurkhamidah Siti Zullaikah Sri Rachmania Juliastuti Sri Rachmania Juliastuti, Sri Rachmania Sri Utami Sumarno . Susianto Susianto Susianto Wahyu Meka Wisnu, Mita Mellenia Yeni Rahmawati Yeni Rahmawati, Yeni Zuchrillah, Daril Ridho