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All Journal Reaktor TEKNIK Jurnal Ilmu Lingkungan JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Journal of Bioresources and Environmental Sciences Journal of Bioresources and Environmental Sciences
Hantoro Satriadi
Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro Jln. Prof. Soedarto, Tembalang, Semarang, 50239, Telp/Fax: (024)7460058
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Characterization of Edible Film Made from Glucomannan Konjac Flour Modified Polyvinyl Alcohol (PVA) and Sorbitol as Plasticizer Satriadi, Hantoro; Widayat, W; Jonfita, Bernike Vemmialia; Listyawijayanti, Nabilla Salma
Journal of Bioresources and Environmental Sciences Vol 4, No 1 (2025): April 2025
Publisher : BIORE Scientia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61435/jbes.2024.19946

Abstract

Edible film is a thin layer for primary packaging of food consisting of consumable components. In general, the purpose of this research is to examine the mechanical and physical properties of edible film in the influence of the addition of PVA and sorbitol as plasticizers and get the best edible film characteristics to be used as food packaging materials. The weight variations of porang flour used were 5 grams, 6 grams, 7 grams, 8 grams, and 9 grams. With sorbitol volume of 1 ml, 2 ml, and 3 ml, 4 ml, and 5 ml, and PVA mass of 3%, 4%, 5%, 6%, and 7% (b/v). The drying operation temperature was 40oC, 50oC, 60oC, 70oC, 80oC and the drying time was 12 hours and 24 hours. Then the thickness test, mechanical test, water resistance and solubility test, water vapor transmission test, and SEM (Scanning Electron Microscope) analysis were analysed. The best results are with variations of porang flour 6 grams, sorbitol 5 ml, PVA 5%, drying temperature 40℃, and drying time for 12 hours. The more sorbitol is added, the thickness, water resistance, water solubility, and elongation of the edible film will increase. The addition of konjac flour increases the thickness, water resistance, water solubility, tensile strength, and elongation of the edible film. However, it is inversely proportional to the water vapor transmission of edible film which has decreased.
Extraction of oxalic acid from porang tuber by mechanical separation method Satriadi, Hantoro; Widayat, Widayat; Sianturi, Aurelia Genesya; Alfareza, Muhammad Ircham
Journal of Bioresources and Environmental Sciences Vol 3, No 1 (2024): April 2024
Publisher : BIORE Scientia Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61435/jbes.2024.19917

Abstract

Porang tuber is a source of food that has many benefits. It also has the disadvantage of increasing the risk of health problems because of its high oxalate content. One of the methods for capturing oxalic acid from porang tuber flour is the Mechanical Separation method. Porang flour was added to ethanol-water solvent with a ratio of the solvent mixture-porang flour and an ethanol-water composition according to the variable. The mixing of porang flour and the solvent mixture were heated and added with HCl. The filtrate obtained was taken and diluted. The diluted filtrate was taken and titrated using KMnO4. This study aims to examine the effect of material size (between 60 - 80 mesh, between 80 - 100 mesh, and >100 mesh), the composition of the solvent mixture (60:40 v/v, 78:22 v/v, 96:4 v/ v), and the ratio of solvent with porang tuber flour (10:1, 15:1, 20:1) to oxalic acid yield in porang tuber flour. The results showed that the optimum conditions obtained from this RSM method are flour size of 100 mesh, composition of ethanol: water = 96:4, and the ratio of solvent to flour 20:1. Oxalic acid yield obtained in this variable is 30.2469%.
Analisis Penambahan Ion Na dan Ca pada Hidrolisis Pati Singkong (Manihot esculanta) untuk Meningkatkan Aktivitas Enzim: Studi Kinetika Hidrolisis Hargono, Hargono; Jos, Bakti; Satriadi, Hantoro; Zakaria, Muhammad Fahmi
TEKNIK Vol. 43, No. 1 (2022): May 2022
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/teknik.v43i1.41985

Abstract

Sweet cassava is tuber that contains large amount of starch so that it can produce reducing sugars. The addition of metal ions can increase enzyme activity. The purpose was to study the addition of Na and Ca ions on reducing sugars concentration and to study the hydrolysis kinetics. Experiments were carried out at various concentrations of substrates (100, 200, and 300 g/L), enzyme concentrations (1 and 1.5% (w/w)), addition of Na and Ca ions of 60 ppm. The hydrolysis method was conducted at temperature of 30°C with the enzyme StargenTM 002 at pH 4, for 24 hours. The results showed that starch concentrations of 100-200 g/L were able to significantly increase the reducing sugars at enzyme concentration of 1.5% (w/w). The addition of Ca ions increased the concentration of reducing sugar by 64% while the addition of Na ions increased it by 18.9%. The best reducing sugar concentration (68.79 g/L) was obtained at starch concentration of 200 g/L and enzyme concentration of 1.5% (w/w) with the of Ca ions. Kinetic studies show that phenomenon follows Michaelis-Menten equation with Vmax valued of 6.053; 8,881; 15.106 g/L.hour, respectively. So that, addition of Na and Ca ion can increase the enzyme activity
Co-Authors . Widayat Aji Baharsyah Alfareza, Muhammad Ircham Bagus Agang Sudrajat Bakti Jos Favian Nafiega H Hadiyanto H. Hadiyanto Hargono Hargono Ika Windrianto K. H Irawan Arif Budianto Jonfita, Bernike Vemmialia Listyawijayanti, Nabilla Salma Makrufah Hidayah I Marcelinus Christwardana Maria Siahaan Meiny Suzery Ndaru Okvitarini Ngurah Widiantara Rheza Dipo Riky Yonas Riky Yonas S Supriyandi Sianturi, Aurelia Genesya Uray Irzandi Uray Irzandi Wira Pinem Zakaria, Muhammad Fahmi