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Pengaruh Konsentrasi NaOH dan Suhu Delignifikasi pada Kandungan Lignoselulosa Tandan Kosong Kelapa Sawit Permana, Hafid Andre; Delvitasari, Febrina; Hartari, Widia Rini; Maryanti, Maryanti
Jurnal Agro Industri Perkebunan Vol. 12 No. 1 (2024)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jaip.v12i1.2729

Palm oil processing in the industry produces products and waste; the waste generated from the palm oil processing process will have a negative impact on the environment if it is not processed. Oil palm empty fruit bunches are lignocellulosic solid wastes that contain cellulose, lignin, and hemicellulose content, so they have the potential to be raw materials for making bioethanol. In the process of producing bioethanol, delignification is an early stage that aims to reduce the lignin content in lignocellulosic materials with alkaline or alkaline pretreatment solutions such as the use of NaOH can be used to help separate lignin from cellulose fibers. This study aimed to analyze the effect of NaOH concentration and delignification temperature on the lignocellulosic content of oil palm empty fruit bunches. The research method was arranged descriptively with two treatments: the concentration of NaOH consisting of 3%, 4%, and 5%, and the heating temperature consisting of 100 oC, 110 oC, and 120 oC. Lignocellulosic content can be calculated using the Chesson method analysis with the Microsoft Excel 2016 application as a data processor. The results showed that 1 M NaOH concentration with heating temperature had an effect on the observations of hemicellulose, cellulose, and lignin. The best treatment of 1 M NaOH concentration and heating temperature on hemicellulose, cellulose, and lignin was produced by the treatment of 5% NaOH concentration with a heating temperature of 120 0C.

Pengujian Lignoselulosa Tandan Kosong Kelapa Sawit dengan Waktu Delignifikasi H2SO4 Menggunakan Uap Bertekanan Hartari, Widia Rini; Delvitasari, Febrina; Maryanti, Maryanti; Undadraja, Bigi; Hasbullah, Fizzaria; Deksono, Giannis Aji
Jurnal Agro Industri Perkebunan Vol. 11 No. 3 (2023)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jaip.v11i3.3007

Oil palm empty fruit bunches (EFB) are the most abundant solid waste from the palm oil industry and are underutilized, even though they have the potential to become industrial raw materials because they contain three fractions, namely cellulose, hemicellulose, and lignin. This research was carried out using the steam method using 1 molar sulfuric acid with concentrations of 6.4%, 7.6%, and 8.7%. The delignification temperature was measured at 120 oC and with different delignification times of 60 minutes, 90 minutes, and 120 minutes. The best treatment with 1 M H2SO4 concentration and heating time for hemicellulose was the treatment with 8.7% H2SO4 concentration and 90 minutes of heating time. The best treatment with 1 M H2SO4 concentration and heating temperature for cellulose was found to be 6.4% H2SO4 concentration with 90 minutes of heating time. The best treatment with a 1 M H2SO4 concentration and heating temperature for lignin was the 6.4% H2SO4 treatment with 90 minutes of heating time.

Pengaruh Lama Waktu Pengadukan Dengan Penambahan Asam Asetat Dalam Pembuatan Virgin Coconut Oil (VCO): The Effect of Stirring Time With the Addition of Acetic Acid in The Production of Virgin Coconut Oil (VCO) Fahmi, Putri Mariska; Maryanti, Maryanti; Delvitasari, Febrina; Rini Hartari , Widia; Cerly Pramuditha, Anjeli; Kusuma, Jakty
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 9 No 1 (2025): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/agrosainstek.v9i1.886

Virgin Coconut Oil (VCO) is unheated coconut oil processing, which leaves the oil's composition and properties unchanged. In the process of making VCO, various methods can be used, including: Techniques such as acidification, controlled heating,centrifugation, fishing, fermentation, and enzymatic. In this study, VCO was made using the acidification method with the addition of 20% acetic acid. The approach taken was a Randomized Block Design (RAK) with 2 factors and every treatmentwas carried out three times, in order for 18 experimental units to be acquired. DA variance analysis was used to examine the data and continued with BNT at a level of 5%. This study was conducted to determine the effect of the addition of acetic acid (1% and 2%) and the duration of stirring using a hand mixer with a maximum speed of 1,500 rpm for (10 minutes, 15 minutes, 20 minutes) and the interaction between the addition of acetic acid and the duration of stirring on the yield and quality produced. The VCO analysis test in this study included the yield test (%), water content (%), Free Fatty Acid (FFA) content, peroxide number, specific gravity, and organoleptic (color, aroma, taste). According to the study's findings, the highest yield was 26.84% with the addition of 1% acetic acid with a stirring time of 15 minutes.

Pengaruh Limbah Ampas Kopi sebagai Pupuk Organik Cair (POC) pada Pertumbuhan Bibit Kopi Robusta Propelegetim BP 42 X BP 358 di Main Nursery Hartari, Widia Rini; Same, Made; Rahmawati, Dewi; Kusumastuty, Any
JURNAL AGROTROPIKA Vol. 23 No. 2 (2024): Jurnal Agrotropika Vol 23 No 2, Oktober 2024
Publisher : Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/ja.v23i2.9094

Coffee drink is a drink extracted from coffee beans that produces spent coffee grounds, which have macro chemical compounds for plants in terms of growth and development, namely Ca, Mg and N, P, K. The purpose of this study was to obtain the best dose of liquid organic fertilizer (LOF) from spent coffee grounds for the growth of coffee seedlings. The study was conducted from January to June 2023 at the Lampung State Polytechnic Practice Park, Bandar Lampung. This study used a Randomized Block Design, consisting of 4 doses of liquid organic fertilizer treatment (P0 = 0, P1 = 50 ml, P2 = 100 ml and P3 = 150 ml per polybag) with the observed variables being plant height, number of leaves, stem diameter and dry root weight at 14 to 84 days after planting (DAF). The results of this study are that the application of LOF from spent coffee grounds affects the height of coffee seedlings at 14 and 28 DAF, the number of leaves at 84 DAF, and the diameter of the stem at the age of 56, 70, 84 DAF, but does not affect the dry root weight. The best treatment is the application of LOF with a dose of 100 ml/polybag which has a major effect on plant height, number of leaves and stem diameter. Keywords: dregs, dose, spent coffee, liquid fertilizer

Pengaruh Lama Waktu Pengadukan Dengan Penambahan Asam Asetat Dalam Pembuatan Virgin Coconut Oil (VCO): The Effect of Stirring Time With the Addition of Acetic Acid in The Production of Virgin Coconut Oil (VCO) Fahmi, Putri Mariska; Rini Hartari , Widia; Maryanti, Maryanti; Delvitasari, Febrina; Kusuma, Jakty; Cerly Pramuditha, Anjeli
AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian Vol 9 No 1 (2025): AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian
Publisher : Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/agrosainstek.v9i1.886

Virgin Coconut Oil (VCO) is unheated coconut oil processing, which leaves the oil's composition and properties unchanged. In the process of making VCO, various methods can be used, including: Techniques such as acidification, controlled heating,centrifugation, fishing, fermentation, and enzymatic. In this study, VCO was made using the acidification method with the addition of 20% acetic acid. The approach taken was a Randomized Block Design (RAK) with 2 factors and every treatmentwas carried out three times, in order for 18 experimental units to be acquired. DA variance analysis was used to examine the data and continued with BNT at a level of 5%. This study was conducted to determine the effect of the addition of acetic acid (1% and 2%) and the duration of stirring using a hand mixer with a maximum speed of 1,500 rpm for (10 minutes, 15 minutes, 20 minutes) and the interaction between the addition of acetic acid and the duration of stirring on the yield and quality produced. The VCO analysis test in this study included the yield test (%), water content (%), Free Fatty Acid (FFA) content, peroxide number, specific gravity, and organoleptic (color, aroma, taste). According to the study's findings, the highest yield was 26.84% with the addition of 1% acetic acid with a stirring time of 15 minutes.

Characterization of Leaf Essential Oil from Nutmeg (Myristica fragrans) Cultivated on Agroforestry Land Hartari, Widia Rini; Hidayati, Sri; Utomo, Tanto Pratondo; Sartika, Dewi; Suharyono
Jurnal Sylva Lestari Vol. 12 No. 1 (2024): January
Publisher : Department of Forestry, Faculty of Agriculture, University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jsl.v12i1.789

Lampung is the third largest producer of nutmeg (Myristica fragrans) in Sumatra Island, Indonesia. Most nutmeg essential oil refining industries in Lampung process nutmeg seeds, but not many distill nutmeg leaves. Therefore, it is necessary to identify the chemical compounds of nutmeg essential oil to determine the potential for further processing products and the quality of nutmeg essential oil. The leaf essential oil samples were obtained from a refining industry in Pesawaran, Lampung, Indonesia. The chemical compounds of the essential oils were identified using gas chromatography-mass spectrometry. Nutmeg leaf essential oil quality was then evaluated according to SNI 06-2388-2006 as standard testing for nutmeg oil. The data were then analyzed descriptively. The results identified 28 active compounds in nutmeg leaf essential oil. Compounds with high relative abundance were streptamine (76.46%), aquinolizine (4.67%), boron (3.73%), kaurene (2.03%), pyrrole (1.95%), and naphthalene. There were also terpenoid compounds that produced aromas, such as guaiol, borneol, cedrene, cubenol, and spathulenol. The quality assessment of leaf nutmeg essential oils also fulfilled the requirement of SNI 06-2388-2006. However, the optical produced rotation towards the left, namely -9.48°, and a specific gravity of 0.87, less than the SNI 06-2388-2006 requirement of 0.88. Nutmeg leaf essential oil has the potential to become a raw material for health and beauty products. Keywords: agroforestry, essential oil, nutmeg leaves, streptamine, terpenoid compounds

Phytochemical Analysis of Eco-Enzymes Combining Coffee Husks and Cocoa Husks Zuhrotul Mujayyanah; Melda Nurmaisari; Widia Rini Hartari; Supriyanto Supriyanto
G-Tech: Jurnal Teknologi Terapan Vol 10 No 2 (2026): G-Tech, Vol. 10 No. 2 April 2026
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70609/g-tech.v10i2.9379

Eco enzyme is a multipurpose fermentation liquid made from organic materials. The purpose of this study was to determine the qualitative phytochemical content in eco enzyme samples combining coffee husks and cocoa husks. The ratio used for the solid organic material:sugar:water was 3:1:10. The treatment focused on variations in water substitutes with solid organic materials in the form of coffee husks and cocoa husks, as well as molasses as a sugar substitute. There were four types of treatments, namely E1 (Control), E2 (Coconut Water), E3 (Coffee Pulping Water), and E4 (Rice Washing Water). The types of phytochemicals tested were phenols, alkaloids, flavonoids, tannins, saponins, and cardenolins. The test results were observed based on the color changes that occurred. The phytochemical content detected in the eco enzyme sample is phenols, alkaloids, flavonoids, tannins, and saponins, while the cardenoline content was detected negatively.

Physical and Chemical Characteristics of Cookies Based on Modified Janten Banana Flour with Cassava Starch Substitution Zukryandry Zukryandry; Widia Rini Hartari; Maryanti Maryanti; Febrina Delvitasari
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol. 15 No. 1 (2026): February 2026
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtepl.v15i1.445-455

Cookies are one of the most popular food products, widely favored for their crunchy texture and distinctive taste. However, their formulation generally relies on wheat flour, which limits the diversification of local food resources. This study was conducted to evaluate the effect of substituting modified janten banana flour with cassava starch on the physicochemical characteristics of cookies. Treatments consisted of various proportions of banana flour and cassava starch. Analyses included moisture, ash, protein, fat, carbohydrate, and dietary fiber contents, while the physical properties examined were texture (hardness) and color (L, a, b*, and whiteness index). The results showed that increasing the proportion of banana flour significantly affected the quality of cookies. Physically, higher banana flour substitution resulted in darker cookie color, lower whiteness index values, and increased hardness. Chemically, the use of banana flour increased ash, dietary fiber, and carbohydrate contents but reduced fat content, while protein content remained relatively stable. Formulations with 40% cassava starch + 60% banana flour and 20% cassava starch + 80% banana flour provided the best balance of quality and thus have potential for consumer acceptance. These findings emphasize the attractiveness of modified banana flour as an alternative raw feed-stock for healthy and functional cookies, while contributing to local food diversification too.

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