Article Per Year (5 Year)
p-Index From 2021 - 2026
2.195
P-Index
This Author published in this journals
All Journal VALENSI Reaktor Bulletin of Chemical Reaction Engineering & Catalysis Journal Of Chemical Process Engineering (JCPE) TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Abdi Insani ILTEK : Jurnal Teknologi Jurnal Teknik Industri Terintegrasi (JUTIN) Journal of Scientech Research and Development Majalah Teknik Industri ILTEK : Jurnal Teknologi Bulletin of Chemical Reaction Engineering & Catalysis Journal Of Chemical Process Engineering Journal of Green Chemical and Environmental Engineering KATALIS : Jurnal Inovasi Pengabdian Masyarakat
Rismawati Rasyid
Jurusan Teknik Kimia, Fakultas Teknologi Industri, Universtas Muslim Indonesia
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry 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 Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Social Sciences

Published : 25 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 25 Documents
Search

 1   2   3 
Sifat fisik dan kimia mayones dari virgin coconut oil dan air kelapa: Physical and chemical properties of mayonnaise from virgin coconut oil dan coconut water Wiyani, Lastri; Rasyid, Rismawati; Nurjannah, N; Aladin, Andi; Nirma; Nurhalifa
TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Vol 16 No 1 (2025)
Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v16i1.5993

Abstract

Mayonnaise is a form of emulsion that is widely used in food products, for example salads, meatballs, sausages, etc. Mayonnaise can be made by mixing vegetable oil and water with the addition of other components such as egg yolks, sugar, salt, mustard, lime and pepper. The addition of these ingredients will affect the characteristics of the mayonnaise produced. This research aims to determine the best concentration of sugar and mustard in mayonnaise from Virgin Coconut Oil and coconut water in terms of their physical and chemical propeties. Mayonnaise is made by mixing VCO and coconut water, xanthan gum, salt, lime, sugar and mustard. All ingredients were mixed using an ultra turrax tool at a speed of 15000 rpm for 4 minutes to form an emulsion. Variations were made regarding the addition of sugar (0%, 1%, 2%, 3%) and the addition of mustard (0.5%, 1%, 1.5%, 2% and 2.5%). The mayonnaise formed was analyzed for physical and chemical properties. The resulting mayonnaise is stable. The addition of sugar and mustard to mayonnaise will increase viscosity and pH but has no effect on stability and water content. Mayonnaise made with the addition of 3% sugar and 0.5% mustard has a carbohydrate content of 2.51%, a total plate count of 1.8×102 colonies/g in accordance with Indonesian National Standard (SNI) 01-4473-1998. However, the protein content (0.17%) and fat (43.19%) are lower than SNI, while the water content (53.34%) in mayonnaise is higher than SNI.
EDUKASI PENCEGAHAN STUNTING MELALUI MAKANAN PENDAMPING ASI BERBASIS PANGAN LOKAL DAN TEKNOLOGI PENGOLAHANNYA DI ORW 09 KELURAHAN TAMALANREA KOTA MAKASSAR Wiyani, Lastri; Aladin, Andi; Rasyid, Rismawati; Wahyuni, Arinda; Azzahra, Qanitati; Nirma, Nirma; Nurhalifa, Nurhalifa
Jurnal Abdi Insani Vol 11 No 3 (2024): Jurnal Abdi Insani
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/abdiinsani.v11i3.1750

Abstract

One of the problems of malnutrition that needs serious attention is stunting. This problem is so important that it requires proper handling. Stunting is a condition where a child's growth is stunted or fails. This is due to malnutrition that occurs early in a child's life. Stunting can affect a child's health and intelligence level. One way to prevent stunting is the provision of nutritious complementary foods (MPASI). Education can be done by providing knowledge about stunting and complementary feeding to the community, especially mothers. The purpose of this service is to provide an understanding of the importance of preventing stunting for children under five, as well as to provide an understanding that complementary foods can be made from local food ingredients that are nutritious and proper processing. The method used begins with a survey, the implementation of activities in the form of counseling using audiovisuals, demonstrations of making complementary foods and discussions. The results of the program showed that the community understands what stunting is, how to prevent stunting, what complementary food is, the right time and frequency to give complementary food, the stages of giving complementary food, local food to make complementary food, and advice on how to make easy and nutritious complementary food. Examples of complementary foods that can be given are purple sweet potato mud cake which is rich in antioxidant compounds and shrimp-fish rice nuggets which are rich in protein and fatty acids. Based on the results of these activities, education with counseling using audiovisuals proved effective in increasing mothers' understanding of stunting and complementary feeding. The processing of complementary food can be done simply using local food sources by paying attention to nutritional value, selection of ingredients, handling and processing processes. It is suggested that in the next stage, regular monitoring through the local Posyandu is needed to continue to educate, provide nutritious food and immunize residents according to regulation set by the government.
PEMBUATAN ADSORBEN DARI SABUT KELAPA SEBAGAI PENYERAP LOGAM BERAT Pb(II) Kardiman, Kardiman; Ifa, La; Rasyid, Rismawati
ILTEK : Jurnal Teknologi Vol. 14 No. 02 (2019): ILTEK : Jurnal Teknologi
Publisher : Fakultas Teknik Universitas Islam Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Kegiatan industri maupun laboratorium pengujian semakin meningkat sehingga memungkinkan banyak industri yang menghasilkan limbah, salah satu logam berat berbahaya dan dominan yang sering ditemukan dari limbah laboratorium pengujian adalah logam Pb(II). Penelitian ini bertujuan mempelajari waktu kontak dan pH optimum yang dibutuhkan sabut kelapa dalam mengadsorbsi Pb(II) dan untuk mendapatkan daya serap yang optimum; Penelitian ini dilakukan dengan metode adsorpsi dari sampel limbah yang mengadung Pb(II) dengan menggunakan adsorben dari sabut kelapa. Pembuatan adsorben sabut kelapa diawali dengan pembuatan karbon aktif pada suhu 150°C dan aktivasi menggunakan NaOH 30 % selama 24 jam. Proses penyerapan logam Pb(II) menggunakan adsorben sabut kelapa diamati melalui waktu kontak 1 jam, 2 jam, 3 jam pada pH 3, 7, 11, yang kemudian di analisis menggunakan AAS. Berdasarkan hasil penelitian kondisi optimum adsorben sabut kelapa dapat menyerap 39,69 % logam Pb(II) yang terkandung dalam air limbah dengan waktu kontak optimum selama 3 jam pada pH 3.
Eco-Cycle: Organic Waste Processing and Sustainable Energy Development through Collaborative Institutional Engagement Setyawati Yani; Rismawati Rasyid; Thahirah Arief; Astuti, Andi Rina Ayu; Muhammad Budi Adiputra Reski; Omar Hassouna
KATALIS : Jurnal Inovasi Pengabdian Masyarakat Vol. 1 No. 3 (2025): KATALIS : Jurnal Inovasi Pengabdian Masyarakat
Publisher : Candela Edutech Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63288/jipm.v1i3.14

Abstract

Educational institutions generate substantial organic waste, contributing to environmental challenges such as overflowing landfills and methane emissions. Globally, food waste alone accounts for an estimated 8-10% of greenhouse gas emissions, and in Malaysia, nearly 45% of municipal solid waste is organic material. To address these issues, an international community engagement project was implemented as a collaboration between Universitas Muslim Indonesia (UMI) and a higher education institution in Malaysia. The project aimed to develop a sustainable campus waste-management model by converting organic waste into valuable resources (biogas for energy and compost for agriculture) while fostering cross-border academic cooperation. Due to logistical constraints, the program was conducted via virtual platforms, involving webinars, workshops, and digital campaigns that engaged over 60 participants (students, faculty, and staff) from both institutions. The project combined technical planning—such as proposing an anaerobic digestion system for biogas production—with a virtual community outreach approach to educate and involve stakeholders in organic waste management best practices. It serves as a replicable model for other institutions seeking to integrate community engagement with sustainability initiatives. The international collaboration not only advanced knowledge and awareness of organic waste management but also strengthened bilateral ties, demonstrating how virtual engagement can overcome geographical barriers to promote global sustainability goals. The outcomes suggest that with further support, this initiative can evolve into a fully operational waste-to-energy program, exemplifying how universities can act as living laboratories for circular economy practices.
Optimization of Halal Bioadsorbent Particle Size from Pyrolysis Products of Coconut Trunk Sawdust for the Purification of Virgin Coconut Oil (VCO) Aladin, Andi; Rasyid, Rismawati; Syarif, Takdir; Annisa, Siti Nur; Nurul Faradillah
Journal of Green Chemical and Environmental Engineering Vol. 1 No. 4 (2025): Journal of Green Chemical and Environmental Engineering
Publisher : Candela Edutech Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63288/jgcee.v1i4.17

Abstract

One of the critical challenges in the virgin coconut oil (VCO) industry is the selection of crude VCO filtration media that must be strictly guaranteed halal, since VCO is widely used as a food ingredient and for medicinal purposes. In this study, coconut trunk sawdust waste was utilized as a raw material and converted into charcoal through a pyrolysis process. The resulting charcoal was then applied as a bioadsorbent for crude VCO filtration. This article reports the effect of bioadsorbent particle size variations, specifically -/20, 20/50, 50/100, 100/140, 140/200, and 200/- mesh, to determine the optimum particle size that provides the highest VCO clarity. The experiments were conducted under constant conditions with a bioadsorbent-to-VCO ratio of 2% (g/mL) and a filtration time of 10 minutes. The optimum particle size was obtained at 50/100 mesh (200 µm), which resulted in maximum VCO clarity with a turbidity value of 1.48 NTU. Based on this optimum particle size, the filtered VCO showed desirable quality parameters, including lauric acid content of 51.96%, total suspended solids of 5.77%, density of 0.95 g/mL, total plate count (TPC) <10 CFU/mL, and moisture content of 0.0235%. These characteristics meet both the Indonesian National Standard (SNI) and international standards of the Asian and Pacific Coconut Community (APCC). Moreover, the resulting VCO exhibited better clarity than commercial VCO filtered using paper or cloth media (1.59 NTU), while also ensuring halal integrity through the use of bioadsorbent derived from pyrolyzed coconut trunk sawdust
Co-Authors Achmad Roesyadi Adrianto Prihartantyo Ahmad, Muhammad Aslam Akrom, Akrom Alda Titania Dewanti Alda Titania Dewanti Alda Titania Dewanti Andi Aladin Andi Suryanto Andi Suryanto Annisa, Siti Nur Anshariah Anshariah Anshariah, Anshariah Astuti, Andi Rina Ayu Azzahra, Qanitati Budi Setiawan Dadi Priyono Deritawati Deritawati Deritawati Devita Dian.L Dewanti, Alda Titania Faradillah, Husnah Isran Asnawi Kardiman, Kardiman Kusuma, Heri Septya La Ifa Mahfud Mahfud Mahfud Mahfud Mahfud Mahfud Masruhin Masruhin Masruhin Muh. Azis Albar J. Muhammad Budi Adiputra Reski Muhammad Fitrah N Nurjannah, N Nurjannah Nirma Nirma Nirma Nurhalifa Nurhalifa Nurhalifa Nurjannah Nurjannah, N Nurul Faradillah Omar Hassouna Rahmania Malik Rahmaniah Malik Rahmaniah Malik Ramadhan, Alif Qayyum Ricco Aditya S. W Ruslan Kalla Ruslan Kalla Ruslan Kalla Ruslan Kalla, Ruslan Sadul, Alvira Setyawati Yani Syamsuddin Yani Takdir Syarif Thahirah Arief Ummu Kalsum Wahyuni, Arinda Waliyadin Waliyadin, Waliyadin