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All Journal Reaktor Jurnal Ilmu Dasar Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Serat Acitya Seminar Nasional Teknik Kimia Kejuangan PROSIDING SENATEK FAKULTAS TEKNIK UMP Neo Teknika: Jurnal Ilmiah Teknologi Jurnal Ilmiah Cendekia Eksakta Jurnal Inovasi Teknik Kimia Community Development Journal: Jurnal Pengabdian Masyarakat Journal of Community Service and Empowerment Advance Sustainable Science, Engineering and Technology (ASSET) CHEMTAG Journal of Chemical Engineering Jurnal Suara Pengabdian 45 JURNAL KIMIA SAINTEK DAN PENDIDIKAN Perigel: Jurnal Penyuluhan Masyarakat Indonesia
Ery Fatarina Purwaningtyas
Program Studi Teknik Kimia, Fakultas Teknik, Universitas 17 Agustus 1945 Semarang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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PENGARUH RASIO TALAS DAN NaCl DENGAN KONSENTRASI CaCO3 TERHADAP KANDUNGAN AMILOPEKTIN PATI TALAS Hadi, Djatmiko; Fatarina, Ery; Anugerah T, Krisna
PROSIDING SENATEK FAKULTAS TEKNIK UMP 2015: PROSIDING SENATEK TAHUN 2015, 28 November 2015
Publisher : PROSIDING SENATEK FAKULTAS TEKNIK UMP

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Abstract

Indonesia terkenal dengan beraneka ragamnya sumber daya alam, terutama hasil pertanian. Salah satu komoditas yang melimpah adalah berasal dari jenis umbi-umbian. Dewasa ini, kita mengenal beberapa jenis umbi seperti ketela rambat (ubi ungu, kuning, oranye, putih), ketela pohon (singkong), talas-talasan (Kimpul, Mentega, Bentul, Sutera, dan Ketan), gadung, porang, suweg, gembili, dan masih banyak lagi. Kalsium oksalat (menyebabkan rasa gatal) pada talas dapat dihilangkan melalui proses perendaman menggunakan larutan  NaCl dan larutan CaCO3 untuk memisahkan lendir dari permukaan umbi talas.  .Tujuan  penelitian ini adalah untuk mengetahui pengaruh rasio NaCl dan konsentrasi CaCO3 terhadap kandungan amilopektin pati talas.Variabel berubah rasio talas : NaCl yaitu 1 : 0.5 ; 1: 1 ; 1 : 1,5 dan konsentrasi CaCO3 10,20, dan 30%. Responnya adalah kadar air, kadar pati, kadar amilosa dan kadar amilopektin dari pati talas yang dihasilkan.  Hasil penelitian memberikan kesimpulan bahwa pada dengan konsentrasi CaCO3 20% dan  rasio talas : NaCl = 1:1,5 menghasilkan kadar pati optimal  76.67% nilai ini masih memenuhi standart mutu pati industry yaitu minimal 75%,  kadar amilopektin  optimal  70.12% ,kadar amilosa optimal 6.55% bahwa semakin besar rasio talas : NaCl maka semakin tinggi kadar amilopektin dalam pati talas yang didapatkan. Hasil analisis kadar air pati talas yang dihasilkan berkisar antara 10.89 – 13.86%, nilai ini masih memenuhi standar mutu pati industri yaitu kurang dari 14 . Kata kunci :  talas bentul, pati, amilopektin.
KINETIKA REAKSI GLISEROLISIS MINYAK PUPA ULAT SUTERA MENGGUNAKAN KATALIS MgO Kasmiyatun, Mega; Purwaningtyas, Ery Fatarina; Mulyaningsih, MF Sri; Soleh, M. Komarudin
PROSIDING SENATEK FAKULTAS TEKNIK UMP 2015: PROSIDING SENATEK TAHUN 2015, 28 November 2015
Publisher : PROSIDING SENATEK FAKULTAS TEKNIK UMP

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Pupa ulat sutra (Bombyx mori) adalah salah satu produk samping dari Pusat Sutera Alam (PSA) Regaloh Pati yang belum banyak dimanfaatkan. Pupa ulat sutra ini dapat ditingkatkan nilai ekonomisnya melalui proses gliserolisis dengan menggunakan katalis MgO. Produk dari gliserolisis ini adalah monogliserida dan digliserida yang mempunyai potensi besar sebagai bahan baku sintesis surfaktan yang biodegradable.  Penelitian ini bertujuan mengkaji kinetika reaksi dari proses gliserolis minyak pupa sutra. Reaksi dilakukan pada berbagai variasi suhu dari 65oC sampai  85 oC pada tekanan 1 atm. Setiap selang waktu 1 jam, sampel diambil dari proses sampai dengan 4 jam waktu reaksi, untuk kemudian dianalisis kandungan sisa trigliserida yang ada dalam tiap sampel. Hasil penelitian menunjukkan bahwa semakin tinggi suhu reaksi, reaksi berjalan semakin cepat. Analisis lebih lanjut menunjukkan bahwa reaksi yang terjadi adalah reaksi orde dua bolak-balik, dengan nilai k1 dan k2 (dalam L/mol.det) berturut-turut adalah sebagai berikut. k1(338) = 0,00013; k1(348) = 0,00028; k1(358) = 0,00041; k2(338) = 0,00004; k2(348) = 0,00009; k2 (358) = 0,00008. Kata kunci:  gliserolisis, MgO,  pupa sutra, surfaktan biodegrable
Penambahan Tepung Tulang Bandeng (Chanos Chanos) Dalam Pembuatan Kerupuk Sebagai Hasil Samping Industri Bandeng Cabut Duri The Addition of Bone Milkfish (Chanos chanos L.) Flour in Making Crackers as Side Product of Boneless Milkfish Industry Salitus Salitus; Dyah Ilminingtyas; Ery Fatarina
Serat Acitya Vol 6, No 2 (2017): Optimalisasi Pangan demi Kemakmuran
Publisher : FEB UNTAG Semarang

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Abstract

The development of bone crackers milkfish had quite big chance since it was apart from being an alternative waste handling might also increased the economic value of thorns fish, as well as improved the taste and nutritional value, especially calcium. This study aims was to determine the effect of the amount of milkfish bone flour addition for physical properties, chemical properties and preference level of panelists to bone crackers milkfish.The design of research used CRD (completely randomized design) with the addition of four treatment concentration of milkfish bone (K0 = addition of 0% milkfish bone flour, K1 = addition of 10% milkfish bone flour, K2 = addition of 15% milkfish bone flour and K3 = addition of 20% milkfish bone flour). Each treatment was repeated three times. It used Analysis of Variance (ANOVA) for calculating the  of each treatment. If there were differences among the treatments then to knew which significantly different a further test using DUNCAN test was done. The collected data was calculated by SPSS 21 program software.The addition of milkfish bone flour in the crackers milkfish bone flour processing affected the level of crackers development (115.49% - 327.35%) and the brightness level (65.81% - 77.08%) but had no effect in the level of hardness (1476.17 gf - 3531.17 gf).The addition of milkfish bone flour in the crackers milkfish bone flour affected ash content (3.58% - 7.50%), fat content (21.52% - 32.41%), protein content (1.80% - 6.71 %), carbohydrates (34.43% - 37.83%), calcium levels (0.02% - 1.17%) but had no effect in the water content (1.51% - 2.31%).The addition of milkfish bone flour influenced the color preference level by panelists (4.16 to 5.33) but not for the flavor (4.83 to 5.32), aroma (4.35 to 4.84) and texture (4.68- 5.25) of crackers.
MAKING NATA DE CASSAVA FROM RENGGINANG LIQUID WASTE USING ACETOBACTER XYLIUM Ahmad Shobib; Ery Fatarina; Jamal Adi Prasetiyo
Neo Teknika Vol 5, No 2 (2019): Jurnal Neo Teknika Vol 5 No 2 Desember 2019
Publisher : Universitas Pandanaran

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37760/neoteknika.v5i2.1426

Abstract

Processed cassava liquid waste in Nyamok Village causes a decrease in water quality with amarked unpleasant odor. The liquid waste comes from the washing process of raw materials andstarch deposited water containing starch. Glucose in cassava liquid waste can be a source of energyfor Acetobacter Xylinum to form cellulose called nata de cassava. This study examines the potential ofRengginang UKM liquid waste as a substrate / raw material for making nata de cassava as a newmaterial.Based on previous research, it was obtained optimization of various percentages of sugar(carbon source) and urea (nitrogen source). Therefore, this study aims to determine the optimizationof the percentage of sugar and urea given in fermentation by evaluating, among others, the test watercontent (moisture content), tensile strength test and elongation. The study was conducted with wastepreparation and processed into nata de cassava with variations of sugar and urea for 8 days offermentation. Wet nata de cassava thickness is measured to determine the optimal recipe. Thefermentation optimization results measured moisture content, dried and tested the tensile strength andelongation. The data obtained were tested statistically with two-way ANOVA. The results showed thatsugar and urea are very influential in the process of bacterial cellulose formation based on anova test,namely F Fc (11.8 2.9). The optimum conditions obtained are the addition of sugar 15 grams / Land urea 2 grams / L, with a thickness of 12.1 mm. Moisture content value of 97.97%, tensile strengthof 14.31 N/mm2 and elongation at 3.83%.Keyword: Nata de cassava, Urea,Sugar,Moisture content, Mensile strengt
Pembuatan Edibel Film sebagai Zat Pemlastik dari Pati Ubi Kayu dengan Penambahan Sorbitol MF. Sri Mulyaningsih; Ery Fatarina; Ahmad Shobib
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2017: PROSIDING SNTKK
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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Abstract

In the increasing public knowledge about the dangers of plastic packaging that can harm the environment, the use edible film is something very interesting. The advantage of the use of the edible film can protect food products as well as safe from the environment. To produce good quality edible film substance can not be separated from the plasticizer is added. Plasticizer substance is an organic material with low molecular weight are added in the edible film with intent to weaken the stiffness of the polymer, while increasing the flexibility and extensibility of polymer. Edible direct utilization of the film is as a coating material for fruits. In order to improve the utilization of cassava starch we conducted research on “Edible Film as Substitute For Plastic Substances From Cassava Starch With The Addition of Sorbitol “ .From the results of calculations using the statistical program found that the effect of variable starch by -0,1 ; sorbitol at 0,3 ; temperature of -0,15. This means that the most influential variable in making edible film of starch with the addition of sorbitol is it self, followed by the final temperature and starch concentration. Of interaction effect between variables, it was found that the effect of the interaction value of 0,05. It also means that the variable effects of starch and sorbitol also depend on the effect of variable temperatures to get the most edible film. Can be seen also from the normal probability graph effect, that is the furthest point sorbitol, which means these variable are the most influential and has the effect of the interaction between variables
PENGARUH EMULSIFIER TERHADAP STABILITAS EMULSI SALAD DRESSING BERBAHAN MINYAK JAGUNG Ery Fatarina; Rudi Firyanto; Sri Mulyaningsih; Hilda Nur P
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2017: PROSIDING SNTKK
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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Abstract

Corn oil is a food that quite known, but it’s still not optimal. Salad Dressing is one of food product that makeby homoginezer process from oil and water. Emulsifier should be added to keep emultion system stability sothat it not easy for oil and water to be sparated. The experimental aim to find natural emulsfier effect (egg) tosalad dressing emultion satbility and find the product specification that has been made. This experimentconducted by mixing corn oil and lime juice water with a ratio of 250 ml : 25 ml with homoginezer’s duration1,2 and 3 minute, emulsifier’s volume 10,20 and 30 ml, and homoginezer’s velocity 9000, 12000 and 15000rpm. The variabels that has been looked are viscosity, density, also surface tension. The optimal result ofemulsifier volume is 28.2669 ml, homoginezer’s velocity is 9000,14 rpm and homoginezer’s duration 2.9987minute. The optimal equal to viscosities respond (Cp) = -1,20767 + 0,64850 x A + 4,38333E-4 x B +0,02250 x C, the equal respon for dencities respond (g/cm3) =+ 0.76749+7.08125E-3 x A-3.125E-6xB+6.875E-4 x C and the optimal equal to tension respond (N/m)=0.28453-5.0675E-3 xA-1.55E-6 x B+1E-4x C. The salad dressing product with specification pH 4-5, viscosity between 17.85 Nm-2s-1 - 66.76 Nm-2s-1,and surface tension between 0.0942 to 0.1954 N / m. Thus, salad dressing with basic material of Corn Oilhas a good quality.
Optimization of Glycerolysis Temperature Process for the Synthesis of Monoglyceride-Diglyceride Surfactants Derived from oil of Silkworm Pupae Ery Fatarina Purwaningtyas
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2015: Prosiding SNTKK 2015
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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Abstract

The value-added of silkworm pupae could still be increased through conversion of the pupae into surfactants. Such animal-based surfactants are believed to have similar characteristics as those of plant-based surfactants, i.e. biodegradable and environmentally friendly. One of the animal-based surfactants that can be synthesized from oil of silkworm pupae is monoglyceride, through a glycerolysis using MgO as catalyst. The current research examined the possibility of synthesizing monoglyceride (MG )and diglycerides (DG) using silkworm pupae as raw materials through glcerolysis. The experiments were done using MgO as catalyst and n-butanol as the solvent, with varying temperatures.It was found that the most dominant variable was temperature, with the highest conversion of 0.7094. The column chromatograph demonstrated the highest yield of MG-DG as 7.96 g for the following: glycerol – oil ratio = 3; reaction time = 4 h; temp = 90oC, agitation rate = 400 rpm, and catalyst conc.= 2%. Fourieer Transformer Infra Red analysis showed the peak of 1041.56 cm-1 which corresponds to the functional group of C-OH and peak of 3659.61 cm-1 the functional group OH. The emulsion stability test proved that MG as surfactant had an emulsifying effect on a benzene-water system.
Pembuatan Keripik Buah Jambu Biji Menggunakan Alat Vacuum Frying Dengan Variabel Suhu dan Waktu Rudi Firyanto; Ery Fatarina; Nyimasayu Dinda Agagis
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2018: PROSIDING SNTKK 2018
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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PEMBUATAN SURFAKTAN POLYOXYETHYLENE DARI MINYAK SAWIT: Ery Fatarina Purwaningtyas; Bambang Pramudono
Reaktor Volume 12, Nomor 3, Juni 2009
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (902.972 KB) | DOI: 10.14710/reaktor.12.3.175 – 182

Abstract

Minyak sawit masih bisa ditingkatkan nilai tambahnya melalui pengubahan menjadi surfaktan. Surfaktan berbasis minyak nabati bersifat mudah terurai (biodegradable), dan ramah lingkungan. Salah satu surfaktan yang dapat disintesis dari minyak sawit adalah polyoxyethylene mono-digliserid (POE-MDG) melalui proses gliserolisis yang dilanjutkan dengan proses etoksilasi. Tujuan penelitian ini adalah mengkaji parameter proses pada gliserolisis maupun etoksilasi. Proses glyserolisis menggunakan katalis MgO dan pelarut n-butanol, dilakukan dengan memvariasikan suhu, rasio gliserol: minyak, dan rasio n-butanol: minyak. Dari penelitian ini diperoleh variable yang berpengaruh pada proses glyserolisis adalah rasio glyserol: minyak, konversi tertinggi 0,785. Hasil gliserolisis adalah MDG, selanjutnya dietoksilasi untuk mendapatkan surfaktan (POE-MDG). Proses etoksilasi MDG menggunakan katalis MgO, dengan memvariasi perbandingan MDG : polietilen glikol (PEG). Berdasarkan analisa Forrier Transform Infra Red (FTIR) memberikan puncak baru pada 1743,65 cm-1 yang menunjukkan pembentukan ikatan C-O-O. Analisis dengan kolom kromatografi memberikan hasil  polyoxyethylen (POE) tertinggi 9,20 % pada rasio MDG : PEG = 4, waktu reaksi 120 menit, temperatur 1600C, kecepatan pengadukan 400 rpm, konsentrasi katalis 2%. Hasil uji kestabilan emulsi menunjukkan bahwa surfaktan POE-MDG mempunyai efek emulsifier
PENGEMBANGAN OPTIMALISASI EKSTRAKSI ANTOSIANIN KULIT BUAH SIWALAN WARNA UNGU DAN DIIMPLEMENTASIKAN SEBAGAI PEWARNA ALAMI PADAKAIN KATUN SECARA PRE-MORDATING Ni Komang Ayu Artiningsih; Ery Fatarina Purwaningtyas
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2016): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 7 2016
Publisher : Prosiding SNST Fakultas Teknik

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Abstract

Penelitian Pengembangan Optimalisasi Ekstraksi Antosianin Kulit Buah Siwalan (Borassus flabellifer) Warna Ungu dan diimplementasikan Sebagai Pewarna Alami  Pada  Kain Katun Secara Pre-Mordating.Kenampakan kulit buah siwalan yang berwarna merah keunguan menunjukkan adanya kandungan zat warna ungu antosianin dan senyawa fenolik yang bersifat antioksidan. Tujuan penelitian ini adalah menghaplikasikan  warna yang diperoleh dari hasil ekstraksi pada kain katun jenis primissima, secara pre-mordating. Penggunaan pewarna pada industri batik selama ini memakai bahan pewarna sintetis, maka dengan penelitian ini diharapkan nantinya dapat menggantikan pewarna sintetis tergantikan dengan pewarna alami, salah satunya adalah pewarna alami dari kulit buah siwalan. Kulit buah siwalan selama ini menjadi limbah yang mengganggu lingkungan, karena tidak dimanfaatkan. Penelitian ini membantu pihak industri batik khususnyauntuk memanfaatkan sumber alami dan lingkungan menjadi terselamatkan oleh limbah buangan, bilamana tidak dimanfaatkan akan menjadi sumber penyakit. Pewarna alami tidak akan berdampak negatif bagi pemakai baju terbuat dari kain katun tidak menimbulkan toksik ditubuhnya, dan secara otomatis pemakai baju katun dari pewarna alami menjadi sehat. Ekstraksi yang dipakai adalah  cara ekstrkasi dengan menggunakan solven air , karena hasil yang diperoleh dengan memakai memakai solven air jauh lebih effesien dibandingkan ekstraksi memakai solven alkohol. Kain katun yang dipakai adalah kain katun jenis primissima,karena jenis primissama mudah menyerap warna.  Metode yang dipakai adalah  metode ekspremen, penelitian yang dilakukan dipraktekkan langsung dan hasilnya dianalis, dan  hasil yang diperoleh adalah dengan perlakuan penggunaan fiksasi kapur dan  kosentrasi waktu celup pada ekstrak kulit buah siwalan adalah a. 5 menit, b. 10 menit, c. 15 menit.  Waktu pemanasan adalah 60º C, 80ºC, 100ºC dan warna kain terlihat berwarna coklat.   Kata kunci: Kulit buah siwalan, Zat warna alam, Pre-mordating, Kain katun.
Co-Authors Ahmad Shobib Bambang Pramudono Benneth Laurent dabutar, afif handika Djatmiko Hadi, Djatmiko Dyah Ilminingtyas Wahyu Handayani Eko Nursanty Enny Purwati Nurlaili Fadhila Inas Zhafira Fadhila Inez Zhafira Farah Marda Y.P Hilda Nur P Iie Teriojanah Inna Fajrotul Bahiroh Jamal Adi Prasetiyo Krisna Anugerah T, Krisna M. Komarudin Soleh, M. Komarudin Mega Kasmiyatun Mei Shita Damayanti Much Yusuf Firdaus Ni Komang Ayu Artiningsih Noormi Handayani Nur Hidayah Nyimasayu Dinda Agagis Priyono Kusumo Ratnawati Dwi Putranti Honorata Retno Ambarwati Retno Ambarwati Sigit Lestari Rudi Firyanto Salitus Salitus Sri Mulyaningsih Sri Mulyaningsih Sri Mulyaningsih Sri Mulyaningsih, MF T. Da Silva Teodora Dasilva Teodora Maria Fernandes Brito Da silva Wenny Julita Dyah Setyowati