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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
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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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

Abstract

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

Abstract

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
Antibacterial Activity and Color Evaluation of Natural Color Fabric from Terminalia bellerica Coated with TiO2 Amalia, Rizka; Pujiastuti, Alfyan; Paramita, Vita; Kusumayanti, Heny
Dinamika Kerajinan dan Batik: Majalah Ilmiah Vol. 40 No. 2 (2023): DINAMIKA KERAJINAN DAN BATIK : MAJALAH ILMIAH
Publisher : Balai Besar Standardisasi dan Pelayanan Jasa Industri Kerajinan dan Batik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22322/dkb.v40i2.8006

Abstract

As a basic human need, the development of textiles still needs to be studied. At first, the textile dyeing process used natural dyes. However, along with the development of technology with the discovery of synthetic dyes for textiles, the use of natural dyes began to be abandoned. Natural color fabrics have many advantages, while promoting disadvantages, such as the appearance of microorganisms on the fabric. To improve the function of the fabric, the addition of antibacterial agent to the fabric is important. This study aims to investigate the optimum condition for producing natural color fabric from Terminalia Belerica’s peel with the application of TiO2 as an antibacterial agent, using the pad dry cure method. The results of the TiO2 coating process on natural dye fabrics are based on its antimicrobial activity. SEM EDX, color strength, and fabric stiffness were also characterized by its physical properties. The analysis results show that the most optimum condition for the stability of color aging was in the 2nd experiment at a concentration of TiO2 at 1%, without curing and sizing of 75%. For stiffness stability analysis, the optimum result was obtained in the third experiment, namely the concentration of TiO2 at 0.5%, with curing and without sizing of 98%. The most influential effects on the antibacterial test include aging, brightness, and stiffness, namely variable sizing with a negative effect. The results of testing antibacterial activity on natural color fabrics of jolawe fruit peel extract applied with TiO2 show that the assessment process caused the fabric to be easily contaminated by bacteria, where the inhibition zone value was 0 mm. The SEM-EDX test did not show any damage to the fabric, and there were grains or lumps on the fabric fibers due to TiO2 coating.
Optimization of Virgin Coconut Oil (VCO) Production Using Papain Enzyme and Tempe Yeast to Enhance Medium Chain Triglycerides (MCT) Content Wibisono, Enggar Sulistyo; Paramita, Vita
Journal of Vocational Studies on Applied Research 2025: JVSAR, Volume 7 Issue 1 Year 2025 (April 2025)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v7i1.29248

Abstract

Virgin Coconut Oil (VCO) is a high-value derivative product of coconut that contains lauric acid as the major component of Medium-Chain Triglycerides (MCTs). This research aimed to optimize VCO production using a combination of papain enzyme and tempeh yeast to enhance MCT content. The study employed a Central Composite Design-Response Surface Method (CCD-RSM) with two factors: ratio of papain enzyme to tempeh yeast, and fermentation time. The results showed that the yield of VCO ranged from 5.00% to 7.96%, with the highest yield obtained at a fermentation time of 36 h and a papain/yeast ratio of 1/1.33. The water content ranged from 0.90% to 1.25%, free fatty acid (FFA) values ranged between 0.35% and 0.69%, and peroxide values between 1.06–2.41 meq/kg. GC-MS analysis indicated lauric acid (C12:0) as the dominant fatty acid, with a total Medium-Chain Fatty Acid (MCFA) content of 57.77%.
Optimization of Natural Lip Tint Formulation Using Red Beet (Beta vulgaris L.) and Waru Leaves (Hibiscus tiliaceus L.) Extracts with Enhanced Sun Protection Factor Asari, Yunita Dwi; Gothicardo, Devano; Wibisono, Enggar Sulistyo; Hartati, Indah; Paramita, Vita
Journal of Vocational Studies on Applied Research 2025: JVSAR, Volume 7 Issue 1 Year 2025 (April 2025)
Publisher : Vocational College of Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/jvsar.v7i1.28440

Abstract

This study aimed to optimize the formulation of a natural lip tint utilizing red beet (Beta vulgaris L.) and Waru leaves (Hibiscus tiliaceus L.) extracts, with ZnO incorporated to enhance sun protection performance. The optimization was carried out using Response Surface Methodology (RSM), employing three independent variables—extract ratio (1:2, 1:3, 1:4), homogenization speed (5,000–12,000 rpm), and homogenization time (4–10 min)—ultimately generating 16 formulation trials. Key phytochemical responses, including betacyanin, anthocyanin, and SPF, alongside stability parameters (pH, viscosity, and density), were systematically evaluated to assess formulation performance. The optimal formulation containing ZnO (F6) produced 0.0129% betacyanin, 0.0590% anthocyanin, and an SPF value of 18.1, whereas the optimal formulation without ZnO (F15) yielded 0.0140% betacyanin, 0.0428% anthocyanin, and an SPF value of 12.7. The RSM optimization model further predicted betacyanin, anthocyanin, and SPF values of 0.0104%, 0.0593%, and 13.89 for formulations with ZnO, and 0.0109%, 0.0434%, and 11.05 for formulations without ZnO. These outcomes demonstrate that extract ratio and homogenization conditions play a critical role in determining pigment concentration, stability, and UV-protective performance, confirming the feasibility of developing a plant-based lip tint with improved functional properties through ZnO-enhanced formulation optimization.
Optimization of Coffee Bean Extraction Using Subcritical Water: A Response Surface Methodology Approach for Maximizing Caffeine and Antioxidant Yield Sutrisno, Sutrisno; Yulianto, Mohamad Endy; Ariwibowo, Didik; Paramita, Vita; Utari, Febiani Dwi; Azhara, Belinda; Monawisya, Abitha; Rizki, Muhammad
Indonesian Food Science and Technology Journal Vol. 9 No. 1 (2025): Volume 9 Number 1, December 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v9i1.43017

Abstract

This study explores the optimization of Subcritical Water Extraction (SWE) for maximizing caffeine and antioxidant yields from coffee beans using Response Surface Methodology (RSM). A Central Composite Design (CCD) was employed to evaluate the interaction effects of three key variables: temperature, solvent volume, and extraction time. As an eco-friendly alternative to conventional extraction methods, SWE was optimized based on these parameters. Statistical analysis confirmed their significant influence on bioactive compound recovery, with optimal conditions—162.440 °C, 28.409 mL of solvent, and 27.389 minutes—yielding 0.395 mg/mL caffeine and 27.039 μg/mL antioxidants, achieving a composite desirability value of 0.873. SEM analysis revealed significant structural degradation in the SWE-treated coffee extract, enhancing the release of caffeine and antioxidants by increasing porosity and cell wall disruption. This improved extraction efficiency, combined with SWE’s solvent-free nature and scalability, reinforces its role as an efficient method for extracting bioactive compounds from coffee, supporting its adoption as a green technology in sustainable food processing.
Co-Authors Adiatma, Afifta L Aini, Falasifah N Aji Prasetyaningrum 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 Gothicardo, Devano 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 Kurnianto, Ade 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