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All Journal GEMA TEKNOLOGI METANA Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik ASEAN Journal of Chemical Engineering Journal of Vocational Studies on Applied Research Eduvest - Journal of Universal Studies

Isti Pudjihastuti

Department Of Industrial Chemical Engineering, Vocational School, Diponegoro University

Author-ID : 348167

Aerospace Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Engineering Health Professions Neuroscience Social Sciences

Published : 24 Documents Claim Missing Document

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The Effectiveness of Biosorbent from Chicken’s Egg Shell and Durian Peel towards the Quality of Biodiesel Product from Waste Cooking Oil Kristanto, Dwi; Pudjihastuti, Isti; Amalia, Rizka
Journal of Vocational Studies on Applied Research 2021: JVSAR, Volume 3 Issue 2 Year 2021 (October 2021)
Publisher : Vocational College of Universitas Diponegoro

Indonesia is the largest exporter of palm oil with 85 - 90% of the world's total palm oil production. The consumption of palm oil in Indonesia is increasing every year, thus the waste are also increase. Waste cooking oil contains carcinogenic substances which causes various diseases. Biodiesel is an environmentally friendly substitute fuel for diesel made from vegetable oil as raw material. Used cooking oil can be used as raw material for biodiesel production, but it needs to be purified before further processing. Chicken egg shell contains 90% of CaCO3 can be used as a biosorbent of used cooking oil. Durian skin contains 50% - 60% of cellulose also has the potential as a biosorbent. This research was conducted to investigated the effectiveness of the combination of chicken egg shell biosorbent with durian skin for the purification process of used cooking oil as a raw material of biodiesel. Biosorbent was produced by carbonization process in a furnace at a temperature of 550oC for durian skin and 9000C for chicken egg shells. The results show that the acid number of used cooking oil has met the parameters of the SNI 3741: 2013, namely 0.43 mgKOH / gr and FFA levels of 0.0024% with a yield of 62.76%. The purified cooking oil was then continued with the transesterification process to produced biodiesel. The biodiesel obtained had the cetane numbers B100 of 33.8 and B30 of 45.2.

Optimisation of Tapioca Oxidative Reaction by Ozone Treatment: Effect of pH, Process Time and Temperature Sumardiono, Siswo; Pudjihastuti, Isti; Supriyo, Edy; Siswanto, Anggun Puspitarini
Journal of Vocational Studies on Applied Research 2020: JVSAR, Volume 2 Issue 1 Year 2020 (April 2020)
Publisher : Vocational College of Universitas Diponegoro

Modification of cassava starch was produced by oxidation using ozone treatment. The oxidized starch is used in the paper processing in the pulp and paper industries. The aim of this research was to determine the effect of reaction conditions (pH and temperature) in produced oxidized starch. The oxidative reaction of cassava starch was using ozone as an oxidator while the operating condition was at temperatures of 30, 35, 40 and 45 oC in atmospheric pressure. The fixed variables were weight of cassava starch 80 grams, and volume of aquadest 200 ml. The change variables are reaction time (15, 30, 45 and 60 minutes) and pH solution (6, 7, 8 and 9). The product of oxidized starch was analyzed for carboxyl group according to JEFA method, swelling power according to Leach method and solubility according to Kainuma method. The result of this research shows with an increasing of pH reaction and reaction time, the carboxyl group and solubility increased, but swelling power decreased. The best condition was obtained at the pH of 9 with 60 minutes of reaction time.

Physico-Chemical Properties of Calcium-Fortified Analog Rice from Composite Flour (Cassava, Corn, and Snakehead Fish) for Osteoporosis Prevention Sumardiono, Siswo; Pudjihastuti, Isti; Supriyo, Edy; Amalia, Rizka
Journal of Vocational Studies on Applied Research 2020: JVSAR, Volume 2 Issue 2 Year 2020 (October 2020)
Publisher : Vocational College of Universitas Diponegoro

In this study, composite flour made from cassava and corn flour were processed for producing analog rice. To meet the calcium needs for the elderly andto optimize the potential of cassava, corn, and snakehead fish, the analog rice will be fortified with calcium from cork fish. The aim of this work are to study the effect of composite flour composition and the extruxtion temperature on the physico-chemical properties of calcium-fortified analog rice. The parameter process studied were mocaf flour:snakehead fish flour (MF/SFF) mass ratio (100:0; 97:3; 94 6; 91:9; and 88:12) and extrusion temperature ranging from 50oC, 70oC, and 90oC. The physico-chemical properties including bulk density, cooking time, proximate, calcium levels and its organoleptic were analyzed. The results showed that at 91:9 MF/SFF mass ratio and the extrusion temperature at 70oC obtain the best effect on the nutrient content of analog rice which contain 14.34% of water, 0.85% of ash, 71.829% of carbohydrate, 11.236% of protein, 1.12% of fat , 1,113 ppm of calcium, and 2.427% of dietary fibre.

The Effect of Lactic Acid Hydrolysis in the Making of Modified Maizena Flour Yudanto, Yusuf Arya; Alvina, Raissa Wahyu; Pudjihastuti, Isti
Journal of Vocational Studies on Applied Research 2020: JVSAR, Volume 2 Issue 2 Year 2020 (October 2020)
Publisher : Vocational College of Universitas Diponegoro

Flour is a useful agricultural product for various foodstuffs, one type of flour obtained in Indonesia is wheat flour. The need for this flour makes the import number of Indonesia increase, whereas many other plants have great potential to be used as raw material for making flour, such as tubers, taro, corn, and others. However, the content of amino acids and sugar as an energy source in corn is still relatively low. So we need a breakthrough to improve it and can affect the quality of the final product. This experiment focused on the combination of the lactic acid hydrolysis process in addition to UV light on maize starch so that the modified product is expected to have properties that almost the same with flour. There is a variety of changing variables which is the concentration of lactic acid. The number of the concentration that we use for this research is 0.5% (w/v); 1% (w/v); 1.5% (w/v); and 2% (w/v). The score of water content that we get is decreasing. It happened because the lactic acid can weaken hydrogen bonds which causes starch molecular weight to be lower, the structure becomes tenuous and soft, so that more water is evaporated during the oven drying process. Besides, the length of the hydrolysis process also affects the water content of the flour produced, which is soaking time inversely proportional to the water content produced. This happens because the longer the reaction with lactic acid causes the hydrogen bonds in starch to be weak so that the bonds between water molecules with various other components in the material more easily broken. From the analysis, the best point of the water content and baking expansion is consequently 18.780% and 40%. From 4 concentrations used (0.5%; 1%; 1.5%; and 2%), the lowest concentrations gave the best result, because it got the highest score in the baking expansion. This research result shows that modified starch has a better characteristic than natural starch. The factor that determined the good flour is the rheology characteristic which is the baking expansion.

Co-Authors Aji Bayu K Aji Bayu Kurniawan Alvina, Raissa Wahyu Amalia Khoirunnisa Asti Putri Puspitasari Broto, R.T.D. Wisnu Dwi Anggryani S Dwi Kristanto Edy Supriyo Edy Supriyo Fahmi Arifan Fajar Aini Fariza Siswanti Hafiz Rama Devara Hendro Baskoro Heny Kusumayanti Heri Dwi Agustian Hermawan Dwi Ariyanto Hidayatna, Deden Margaretha T S Margaretha Tuti Susanti Mohamad Endy Y Yulianto Muhammad Azhar Shiddiq Nurul Laeli Retno Hartati Rizka Amalia Rizki B Rakhmawati RTD Wisnu Broto Septian Adi G.P Siswanto, Anggun Puspitarini Siswo Sumardiono Solarbesain, Frengky Hutama Putra Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Yoga Asmara Yudanto, Yusuf Arya

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