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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

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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 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 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 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.

ASIDOLISIS ENZIMATIK MINYAK IKAN TUNA( THUNNUS THYNNUS) MENJADI PRODUK ASAM LEMAK KAYA OMEGA-3 DENGAN PEMANFAATAN LIPASE GETAH PEPAYA (carica papaya latex) Wahyuningsih, Wahyuningsih; Pudjihastuti, Isti; Kusumayanti, Heny
METANA Vol 8, No 01 (2012): Juli 2012
Publisher : Universitas Diponegoro

Incorporation of omega-3 polyunsaturated acids (n-3 PUFA) into Tuna (Thunnus thynnus) fish oil was investigated by using acidolysis enzimatis Process. The product of this modification is expected to be used as an ingredient nutrifition food products, especially in milk and baby food as well as pregnant and lactating The purpose of this study was to optimizing the used of lipased papaya latex (Carica papaya latex) in the product to incorporation fatty acids rich in omega-3.Bioreactor acidolysis enzematik development and Optimization of process the productivity of fatty acids rich in omega-3. Reaction Acidolysis was conducted between tuna (thunnus thynnus) fish oil by microbial lipase (5% of the weight of the substrate mixture) or vegetable lipased (Carica papaya latex) (6-10% by weight subtract mixture) as biocatalist.Acidolysis mixture the bioreactor at 40 o C for (2-6 hours) and the stirring speed of 200 rpm, pH (4.5 to 6.5). to eliminate free fatty acids from the product acidolysis performed neutralization with NaOH The results are expected to show that the lipase papaya latex (Carica papaya latex) can be used as biocatalyst incorporated omega-3 fatty acids in tunaIthunnus thunnyl) fish oil . In this study sought conditions for optimum incorporation rate, ie the use of papaya latex lipase concentration of 8%, the ratio of concentrations of omega-3 fatty acid and palm oil (1:1), pH = 5.5, Optimal time of 4 hours and the temperature (40oC) . The results were analyzed incorporation of omega-3 (EPA and DHA) with GC.EPA generated: 3.57% and DHA = 3.91% Key word:Acidolysis,Tuna fish oil

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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