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All Journal GEMA TEKNOLOGI METANA agriTECH Indonesian Food Science and TechnologyJournal Journal of Vocational Studies on Applied Research Jurnal Rekayasa Proses Jurnal Sains dan Kesehatan Dinamika Kerajinan dan Batik: Majalah Ilmiah Palawa Jurnal Pengabdian Kepada Masyarakat

Vita Paramita

Program Diploma Teknik Kimia, Fakultas Teknik, UNDIP. Jl. Prof. Sudarto, SH Tembalang, Semarang 50239

Author-ID : 340179

Agriculture, Biological Sciences & Forestry Arts Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Physics Public Health Social Sciences Other

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Production of Edible Film from Isolate Soy Protein with Addition of Palmitic/Lauric Acids Muhammad, Firnanda Rayyan; Paramita, Vita
Journal of Vocational Studies on Applied Research 2023: JVSAR, Volume 5 Issue 2 Year 2023 (October 2023)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v5i2.21382

On the structure, physical and functional properties of soy protein isolate/sodium alginate films, the influence of chain length and concentration of various fatty acids (palmitic acid and lauric acid) was evaluated. The fatty acid content of the films was validated by Fourier transform infrared spectroscopy. The opacity of films treated with fatty acids increases with increasing fatty acid chain length or concentration. The ability of a film to act as a moisture barrier is strongly influenced by the type and concentration of fatty acids. Films impregnated with stearic acid outperform other films in terms of effectiveness. Compared with films integrating stearic acid, those containing lauric acid showed greater elongation at break. Insoluble particles and greater roughness were seen in scanning electron micrographs of films containing fatty acids. These findings suggest that appropriate fatty acids can be used to create biopolymer-based films with the required characteristics. From this research it was found that the most optimal conditions for making edible film made from protein isolate with the addition of lauric acid and palmitic acid are a fatty acid ratio of 2:3, drying at a temperature of 75°C and drying for 3 hours to obtain a tensile strength value of 0.97 MPa and elongation of 24%.

Effect of Pressure Differences on Sludge Filtration Process Efficiency by Using Plate Filter Press Saputri, Rizky Yunita; Nisa, Qurrotun A'yuni Khoirun; Yulianto, Mohamad Endy; Paramita, Vita
Journal of Vocational Studies on Applied Research 2019: JVSAR, Volume 1 Issue 2 Year 2019 (October 2019)
Publisher : Vocational College of Universitas Diponegoro

Waste treatment in the industry produce sludge from the settling of solid material as a by product of the treatment process. The resulting sludge can’t be thrown away in large quantities because it can cause problems if there is still water content in it especially for industrial centers located around residential areas. So that filtration is carried out on the sludge from the Sedimentation Tub at the WWTP know in the area of Lamper, Semarang with the aim of reducing the volume of sludge by separating the water from the sludge before being discharged. The results of the analysis of the sludge filtration in the Settling Basin at WWTP obtained the value of cake resistance at a pressure of 75 kg / m2 of 4.42E + 11 m/kg, at a pressure of 90 kg/m2 of 5.62E + 11 m/kg and at a pressure of 104 kg/m2 of 6.74E + 11 m/kg. The results of the analysis on the resistance value of the filter medium obtained a value of 1.59E+12m-1 at a pressure of 75 kg/m2, 1.23E+12 m-1 at a pressure of 90 kg/m2 and 1.61E+12 m-1 at a pressure of 104 kg/m2. While in the analysis of water content, at a pressure of 75 kg/m2 obtained a value of 35.437%, at a pressure of 90 kg/m2 obtained a value of 35.024%, and at a pressure of 104 kg/m2 obtained a value of 34.024%. Efficiency The optimal pressure is 104 kg/m2.

Techno Economic Modelling of Dried Black Potato (Plectranthus rotundifolius) Ardi, Pradipta Risma Rukmana; Milzam, Muhammad; Ariwibowo, Didik; Paramita, Vita
Journal of Vocational Studies on Applied Research 2019: JVSAR, Volume 1 Issue 1 Year 2019 (April 2019)
Publisher : Vocational College of Universitas Diponegoro

The techno economic modeling of dried black potato (Plectranthus rotundifolius) was studied by employing electrical cabinet oven. The parameters investigated were including parameter obtained from analysis of capital budgeting, breakeven point and financial ratio of rentability. The obtained payback period was 2 years 11 months by investing 53.000.000 rupiah for machinery and 10.000.000 rupiah for start-up cost as initial capital. By assuming 10 years of dried black potato production, the value of net present value was equal to 1.207.982.611 rupiah. The value of gross profit margin and net profit margin were 0.97 and 0.87, respectively. Regarding to the positive value of net present value, the lower payback period value, and the high value of internal rate of return (74.47%) and also the profitability index (20.17), the modeling of techno economic was positively recommending the commercial application of dried black potato by using electrical cabinet oven.

Making Liquid Soap from Cooking Oil Purification Results with Sugarcane Waste Adsorbent Sovia, Ghina; Fauzi, Nurrohmat; Rizka, Rashinta; Pramudika, Satya; Paramita, Vita; Yulianto, Mohamad Endy
Journal of Vocational Studies on Applied Research 2020: JVSAR, Volume 2 Issue 1 Year 2020 (April 2020)
Publisher : Vocational College of Universitas Diponegoro

Cooking oil is high enough economic value. Cooking oil is generally used to cook, but its uses are also many other than for cooking needs, such as skin beauty, lubricants and others. In the condition which the longer time, the price of cooking oil is higher than before, making some society to think creative by recycling the oil which has been used cooking oil. According to the research, it is know that sugarcane waste have strong adsorption potency to water content, and free fatty acid content that found in used cooking oil. The variable of this research are the rinsing time and the amount of sugarcane waste used. The best condition reaches to 40 gr sugarcane waste with the decrease water content reach 0.0050%; the rinse of sugarcane waste in 2x24 hours with free fatty acid intensity adsorption up to 0.23%

The Effect of Rotational Speed of Homogenization on Emulsion Results Obtained Using Soy Lecithin Emulsifier Namira, Zahra Rahma; Paramita, Vita; Kusumayanti, Heny
Journal of Vocational Studies on Applied Research 2021: JVSAR, Volume 3 Issue 1 Year 2021 (April 2021)
Publisher : Vocational College of Universitas Diponegoro

Homogenization is the process of homogenizing particle size in an effort to maintain the stability of a mixture formed from 2 phases that cannot be fused or commonly called emulsions. This study aims to analyze the effect of homogenization speed and differences in solid concentration in homogenization process using homogenizer. The ingredients used are Virgin Coconut Oil as a solute, Aquadest as a solvent, and soy lecithin as an emulsifier. Several stages of analysis are density, viscosity, microscopic, and emulsion stability analysis. The results obtained from this study were optimum stirring speed of 22,000 rpm with optimum homogenization time of 4 minutes, solid concentration of 60% obtaining density of 0.78 gr/mL, viscosity of 5.86 cP, stability of 100%, and most stable microscope test. The results showed that the greater the stirring speed and time, the smaller the density and viscosity value produced and the greater the stability value obtained. The greater the concentration of solids, the greater the density, viscosity, and stability of the emulsion.

Optimization of Liquid Soap Preparation Formula with the Addition of Black Rice (Oryza Sativa L. Indica) Extract as Anti-Radical Free based Virgin Coconut Oil (VCO) Imamsyah, Ragil Agnes Safira; Paramita, Vita
Journal of Vocational Studies on Applied Research 2022: JVSAR, Volume 4 Issue 2 Year 2022 (October 2022)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v4i2.14697

An imbalance in the body's number of antioxidants and free radicals can cause oxidative stress and trigger various degenerative diseases (WHO, 2016). One way to prevent free radicals from entering the body is to bathe with soap. Black rice extract can be an antioxidant in soap because it contains anthocyanin pigments and has high bioactive compounds (Chakuton et al., 2012). Selection of Virgin Coconut Oil (VCO) as a raw material for soap because it has a high lauric acid content and is helpful for moisturizing and smoothing the skin (Afrozi et al., 2021). This study aimed to analyze the quality of liquid soap from the hydrolyzed Virgin Coconut Oil (VCO) and the effect of using bases KOH, NH4OH, and black rice extract accompanied by varying base concentrations, time, and temperature treatments. The independent variables for process optimization were the concentration of KOH: NH4OH (30:70, 50:50, 70:30)%, stirring time (65, 85, 105) minutes, and operating temperature (60, 75, 90) °C. Based on the results obtained, the optimum level of FFA (resulting in a small FFA%) was obtained with the minimized variable conditions, namely using a concentration of 16,4% KOH, and an operating temperature of 49,7 °C, a stirring time of 51.4 minutes, and composite desirability of 0,895897.

Production of Margarine from Rice Bran Oil and Palm Kernel Oil and Analysis of Physicochemical Properties Oktaviani, Rosiana; Paramita, Vita
Journal of Vocational Studies on Applied Research 2023: JVSAR, Volume 5 Issue 2 Year 2023 (October 2023)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v5i2.19797

Rice bran oil is a healthy food that contains vitamins, antioxidants, and nutrients needed in the human body and is widely used in food and cosmetics. Rice bran oil in Indonesia has also not been widely utilized as a raw material for food products. Therefore, to change the economic value of rice bran oil can be used as a food product, one of which is margarine. This study aims to determine the optimum conditions for making margarine from rice bran oil and palm kernel oil. The tests carried out in this study were water content, fat content, and emulsion stability tests. In this study, margarine was made with three variables, namely the ratio of rice bran oil and palm kernel oil (80:20; 70:30), stirring time (30 minutes, 40 minutes), and margarine storage time (5 days, 10 days) which will be designed using Factorial Design method. Based on the results, the optimal margarine formula from rice bran oil and palm kernel oil is in the variable stirring time of 37 minutes and 30 seconds, oil ratio of 80:20, and storage time of 5 days. In the optimum sample, the value of fat content was 82.94 ± 0.08%, moisture content was 14.08 ± 0.14%, and emulsion stability was 91.15 ± 0.21%.

Optimization of gembili (Dioscorea esculenta L.) starch partial hydrolysis in maltodextrin production with microwave assist using acetic acid catalyst Shalihin, Muhammad Zaki Riadhus; Paramita, Vita; Sitio, Septi Enjelina; Nurlaili, Fitri Dwi; Ariyanto, Hermawan Dwi
Jurnal Rekayasa Proses Vol 18 No 2 (2024): Volume 18, Number 2, 2024
Publisher : Jurnal Rekayasa Proses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jrekpros.83823

The purpose of this study was to determine the optimal conditions for partial hydrolysis of gembili starch in the maltodextrin production. Novelty of this research is the use of acetic acid as a substitute for commonly used acids and microwaves for process efficiency. The process of maltodextrin production includes raw material pretreatment, gelatinization, liquefaction, drying and analysis. Variations in liquefaction time (30, 40, 50 min), microwave power (300, 400, 500 W) and acetic acid concentration (14, 15, 16 %) were used as independent variables. The equivalent dextrose analysis results were 9.389 ± 0.042 to18.980 ± 0.201%, the density analysis results were 1.059416 to 1.107796 g/ml and viscosity analysis results were 0.430554 to 0.974663 cP. This study produces that 96.705% of the total variability in response can be explained in the regression equation. Critical value of this study estimated dextrose equivalent value of maltodextrin produced of 16.636% and the validation of it is 16.254 ± 0,074%.

Optimization of Sorghum Starch (Sorghum bicolor L.) Partial Hydrolysis using Microwave-Assisted Acetic Acid Catalyst Sitio, Septi Enjelina; Nurlaili, Fitri Dwi; Riadhus Shalihin, Muhammad Zaki; Amalia, Rizka; Paramita, Vita
agriTECH Vol 44, No 2 (2024)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/agritech.83457

Hydrolysis process is relatively slow, requiring the use of catalyst and microwave assistance to accelerate the reaction. There fore, this study aimed to determine the optimum conditions for partial hydrolysis of sorghum starch (Sorghum bicolor L.) using acetic acid as a microwave-assisted catalyst to produce maltodextrin. The experiment was carried out in several stages, namely gelatinization, liquefaction, and drying, while Response Surface Method (RSM) was used for variable design and data analysis. Hydrolysis process was carried out with three independent variables, including acetic acid concentration (9%, 12%, and 15%), microwave power (300 watts, 400 watts, and 500 watts), and liquefaction time (35 minutes, 45 minutes, and 55 minutes). The results showed that the highest DE (Dextrose Equivalent) value of maltodextrin was found at 17.04% acid concentration, 400 watts microwave power, and 45 minutes liquefaction time, valued at 18.921 ± 0.099. The optimum dextrose equivalent of 17.763 would be achieved at 16.879% acetic acid concentration, 390.233 watts of microwave power, and 47.055 minutes of liquefaction time. This study introduces the innovation of using acetic acid as a catalyst and microwave assistance during the gelatinization stage.

Hazard Analysis Critical Control pada Proses Produksi Vegan Yoghurt di Kelompok Wirausaha Mahasiswa Sakayo Sukses Hartati, Indah; Sari, Ratmi Rahma; Malikah, Anna Irdatul; Arifah, Difa Al; Khasanah, Vina Nafidzatul; Latif, Abdullah; Paramita, Vita
Palawa: Jurnal Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2022)
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/palawa.v1i2.8710

Sakayo Sukses merupakan salah satu kelompok wirausaha mahasiswa dari Jurusan Teknik Kimia Unwahas yang memproduksi vegan yogurt dengan merk VEYO. Sakayo Sukses belum memiliki wawasan dan pengetahuan mengenai identifikasi, control, dan monitoring bahaya cemaran pangan selama proses produksi vegan yogurt. Kegiatan pengabdian ini bertujuan untuk memberikan wawasan kepada mitra (Sakayo Sukses) mengenai HACCP beserta penyusunan aspek-aspek implementasi sistem HACCP di Sakayo Sukses. Kegiatan pengabdian berhasil mengidentifikasi potensi potensi cemaran dan bahaya pada bahan baku, bahan kemas serta tahapan produksi vegan yogurt. Kegiatan ini juga telah berhasil mengidentifikasi titik titik kritis pada tahapan proses produksi vegan yogurt. Rencana rencana tindakan pencegahan dan koreksi pada titik titik kritis telah teridentifikasi

Co-Authors Adiatma, Afifta L Aini, Falasifah N Allamah, Labibah Ardi, Pradipta Risma Rukma Ardi, Pradipta Risma Rukmana Arifah, Difa Al Asari, Yunita Dwi Azhara, Belinda Berkah, Fitroh Bawa Broto, R. T. D. Wisnu Damayani, Intan Ardina Devanda, Ilyas Rabbani Didik Ariwibowo Elok Faiqoh Fatmawati, Zulaikhah Fauzi, Nurrohmat FS Nugraheni S Hariyatno, Shelvin Putri Heny Kusumayanti Hermawan Dwi Ariyanto Hidayatul Masruroh Ikmalanas, Salma Imamsyah, Ragil Agnes Safira Indah Hartati Irene, Imer Ayu Karyadi, Nabila Putri Khasanah, Vina Nafidzatul Kurniawati, Yesi Laila Faizah Achmad, Laila Faizah Latif, Abdullah Leviana, Wilandika Malikah, Anna Irdatul Margaretha Tuti Susanti Masruroh, Ulla Disky Meizalin, Anna Amelia Milzam, Muhammad Mohamad Endy Y Yulianto Monawisya, Abitha Muhammad Rizki Muhammad, Firnanda Rayyan Mulyaningsih, Rizki Namira, Zahra Rahma Nisa, Qurrotun A'yuni Khoirun Nolalita, Aureliya Helmaleni Nugraheni, Fransisca Sri Nurlaili, Fitri Dwi Nur’ Aini, Laela Oktaviani, Rosiana Pradasari, Aprilina Siska Pradipta, Tito Prameswari, Nida Hamidah Pramudika, Satya Pranita, Zahra Aumy Pudiastuningtyas, Nurul Pujiastuti, Alfyan Puspita, Anggrek Sinar Putry, Cindyana Qorina, Zahra Nurjannati Rahman, Azizah Rasyid, Zulfa Wulandari Riadhus Shalihin, Muhammad Zaki Rizka Amalia Rizka, Rashinta Sansabhilla, Faradiva Santoso, Shafira Ardaneswari Sapatra, Enrico Fendy Saputri, Arum Dyah Saputri, Rizky Yunita Sari, Gustry Ratna Sari, Ratmi Rahma Satrio, M. Akbar Shalihin, Muhammad Zaki Riadhus Siregar, Vynda Dindasari Sitio, Septi Enjelina Sovia, Ghina Sutrisno, Sutrisno Tasmalia, Ria Udin Bahrudin, Udin Utari, Febiani Dwi Wahyunimgsih, Wahyunimgsih Wibisono, Enggar Sulistyo Wikanta, Deddy K Yando, Adhit Mardita Zainal Abidin

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