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All Journal Jurnal Zeolit Indonesia Jurnal Teknologi Hasil Pertanian Narra J
Endang S. Rahayu
Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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INFLUENCE OF CONSISTENCY AND ACTIVATOR LIQUID ON ACTIVATION PROCESS OF NATURAL ZEOLITE BY HYDROTHERMAL FOR HARDNESS WATER PROCESSING IN FIXED COLUMN Rahayu, Endang S.; Damilsun, Adu; Aditia, Krisna
Jurnal Zeolit Indonesia Vol 9, No 1 (2010)
Publisher : Jurnal Zeolit Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (43.916 KB)

Abstract

Zeolite can function as cation exchanger or adsorbent for elimination pollutan in water. In general, natural zeolite have a low capability to eliminate a hard subtances in water. The study aimed to increase elimination capacity hardness by activated natural zeolite and study the effect of activation processes. This study was conducted to natural zeolite Cikalong-Tasikmalaya with a hydrothermal process at temperature 100 0 C with variations of consistency reaction system, concentration and activator liquid type. Activation natural zeolite was done with variations of consistency of 12,5%; 25%; 37,5%; and 50%, activator liquid concentrate of 2N NaOH and 1N NaOH, and activator liquid types of NaOH and NaCl. The result of process is a active zeolite to the test of implementation a hard water processing in fixed column with depth of zeolites 90 cm, it was operated continously with a linier speed of 2 m/hours, total hardness and hardness of Ca2+ as a parameters test with reference to SNI 06-4161-1996 and SNI 06-2429-1991, variations of standard water concentration between 240 to 440 mg/l as CaCO3. Natural zeolites gave a lower percent between 11% to 42% from variations of standard water concentration which is given, while the zeolite active between 56% to 96%. The effect consistency of activator process is shown in the lowest elimination values of zeolite. The produce of activation process with consistency of 50% and higest value for consistency of 12,5%. Consistency of 12,5 % was used as consistency reference for other variation processes. The effect of activator liquid concentrate NaOH is not siginificant, indicated by narrows range between 2N NaOH and 1N NaOH is 78% to 92%. Activator liquid type NaCl gives a higher hardness percent 96% at standard water with high of hardness.
Comparative analysis of short-chain fatty acid levels in non-alcoholic steatohepatitis rat model: Impact of high-fat high-fructose (HFHF), high fat, and Western diets Mustika, Syifa; Handayani, Dian; Rudijanto, Achmad; Santosaningsih, Dewi; Mariyatun, Mariyatun; Gatya, Mifta; Pramesi, Putrika C.; Rahayu, Endang S.; Fajar, Jonny K.
Narra J Vol. 4 No. 1 (2024): April 2024
Publisher : Narra Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52225/narra.v4i1.670

Abstract

The evidence on the role of diets in the production of short-chain fatty acids (SCFAs) was limited. The aim of this study was to assess the potential effects of high-fat high-fructose (HFHF), high-fat, and Western diets on the levels of SCFA. A research experiment employing a post-test-only control group design was carried out from January to April 2022. A total of 27 rats were randomly allocated to each study group. SCFA was measured two weeks after diet administration. Analysis of variance (ANOVA) test was used to analyze the differences among groups, and the effect estimate of each group was analyzed using post hoc Tukey. The concentrations of SCFAs post HFHF diets were recorded as follows: acetic acid at 54.60±10.58 mmol/g, propionic acid at 28.03±8.81 mmol/g, and butyric acid at 4.23±1.68 mmol/g. Following the high-fat diet, acetic acid measured 61.85±14.25 mmol/gr, propionic acid measured 25.19±5.55 mmol/gr, and butyric acid measured 6.10±2.93 mmol/gr. After the administration of Western diet, the levels of SCFA were 68.18±25.73, 29.69±12.76, and 7.48±5.51 mmol/g for acetic acid, propionic acid, and butyric acid, respectively. The level of butyric acid was significantly lower in HFHF diet group compared to the normal diet (mean difference (MD) 6.34; 95%CI: 0.61, 12.04; p=0.026). The levels of acetic acid (p=0.419) and propionic acid (p=0.316) were not statistically different among diet types (HFHF, high-fat, and Western diet). In conclusion, HFHF diet is associated with a lower level of butyric acid than the normal diet in a rat model.
INAKTIVASI PANAS SPORA BACILLUS CEREUS PADA TAHU Yudhistira, Bara; Mailia, Reny; Rahayu, Endang S.; Pranoto, Yudi; Rochdyanto, Saiful
Jurnal Teknologi Hasil Pertanian Vol 10, No 1 (2017)
Publisher : Universitas Sebelas Maret (UNS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.381 KB) | DOI: 10.20961/jthp.v10i1.17498

Abstract

As one of perishable food, tofu is susceptible for microorganisms contamination, an effort is needed to solve the problem. Heat treatment is one of the most common methods used to reduce microorganism population. This research aimed to analyze heat treatment effects of Bacillus cereus reduction in tofu. B. cereus isolate was obtained from soy milk cooking process during tofu production in Sudagaran Yogyakarta. D value measurement as parameter analysis was conducted at 80, 90, 100, 110, 120oC. The results showed that D90 value of B. cereus in tofu product was 29.41 minutes D120 value was 1.69 minute, while Z value was 33.33oC. D and Z value obtained was then used as pasteurization reference to extend shelf life of tofu. Pasteurization temperature of 95oC was based on household conventional boiling temperature, and the process time variations were 0, 10, 30 and 34 minutes. During tofu storage at 100C, analyses conducted were Total Plate Count, spore-forming bacteria, and B. cereus enumeration. Sensory parameter was also evaluated; including flavor, color, surface appearance, mucus presence, and texture. The longest shelf life 20 days was obtained by 34 minutes pasteurization and cool storage.
Co-Authors Achmad Rudijanto Adu Damilsun, Adu Bara Yudhistira, Bara Dewi Santosaningsih Dian Handayani Gatya, Mifta Jonny K. Fajar Krisna Aditia, Krisna Mariyatun Mariyatun, Mariyatun Pramesi, Putrika C. Reny Mailia, Reny Saiful Rochdyanto, Saiful Syifa Mustika Yudi Pranoto