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EKSTRAKSI ABU KAYU DENGAN PELARUT AIR MENGGUNAKAN SISTEM BERTAHAP BANYAK BERALIRAN SILANG Santosa, Imam; Sulistiawati, Endah
CHEMICA: Jurnal Teknik Kimia Vol 1, No 1 (2014): Juni 2014
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (156.315 KB)

As an agricultural country, Indonesia has natural resources are very abundant , one of which is wood . Wood ash from household and industrial waste has not been used , whereas according to Pitman high potassium content . The solubility of potassium carbonate in high water , so effective when extracted with water . However, high humidity in Indonesia drying wood for fuel so low that allegedly affect the quality of the ash obtained . In this research, the extraction of wood ashes with water using a solvent system gradually many wing cross .The experimental study was conducted in a university laboratory Ahmad Dahlan , Yogyakarta . The procedure used is the extraction of wood ash 200 , 300 and 400 grams with 1000 ml of solvent water for 5 minutes using a glass beaker , filtering with the aid of a vacuum pump , and acidi alkalimetri analysis using 0.1 N HCl residual solids by filtration and then in water kontakkan again and so do the same thing 5 times . Raw materials derived from wood ash combustion for drying of the wood cutting industry and water used in the form aquadestilata .Extract wood ash derived from the combustion for drying small normality sawmill industry . The results of the analysis can be made curve that describes the operating line and curve logarithmic form of the equation of equilibrium in the form of linear equations . Moreover, it can be made a graph illustrating a series of 5 stages of operation which is a combination of single phased extraction .

Pengaruh Suhu pada Pengeringan Tepung Kimpul (Xanthosoma sagittifolium) Sulistiawati, Endah; Santosa, Imam; APS, Yunizar Rizka; Saka, Arya Aji
CHEMICA: Jurnal Teknik Kimia Vol 2, No 2 (2015): Desember 2015
Publisher : Universitas Ahmad Dahlan

Taro flour can be used as an alternative for wheat. This study aims to determine the optimal conditions on the operation of the drying resulting in minimal water content, but did not damage the properties of the desired material. This research will be obtained the parameters that can be used to design a dryer with a larger scale. After the taro peeled, washed, chopped and soaked with a solution of salt. Samples inserted into a dryer equipped with a balance, so that it can be read sample weight at a certain time. The drying process is stopped until the weight remains. The process of making flour baked, steamed after soaking the taro, and then do the drying process as the raw flour. The variables studied were temperature drying. The result showed that higher drying temperatures will accelerate the achievement of equilibrium moisture content, which means the drying operation requires a shorter period of time. Lower values of equilibrium moisture content on 0,02 (g water / g dry matter) can be achieved at a temperature of 90 0C, with a time of 80 minutes.

Kajian Sifat Kimia dan Uji Sensori Tepung Ubi Jalar Putih Hasil Pengeringan Cara Sangrai Santosa, Imam; Winata, Andinni Putri; Sulistiawati, Endah
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Currently, the white-sweet potato (Ipomoea batatas L. Lam) has been developed as raw material of flour. The form of semi-finished sweet potato products is dry, durable, and has a long shelf life, such as dried cassava, fructose sugar, alcohol, various flour, starch. This form of semi-finished sweet potatoes can be developed into a variety of forms of processing that is done at the industrial level. The aims of this research were to determine the physical properties and examine the sensory test of sweet potato flour. The research was conducted by roasting at the temperature ofÂ 95-100 Â°C. The results showed that the flour had the water content of 7.63% and ash content of 1.998%. The sensory test performed in this study were color, odor, texture and shape ofÂ the white-sweet potato flour.

Optimasi Proses Pengeringan Cara Sangrai Pada Pembuatan Tepung Ubi Jalar Dengan Suhu Terkendali Santosa, Imam; Sulistiawati, Endah
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Sweet potato (Ipomoea batatas L. Lam) potential to be used as industrial raw materials. Sweet potatoes have a high carbohydrate content that is in the fourth position after rice, corn, and cassava. Sweet potato flour can replace the function of wheat flour because when fermented with yeast will produce CO2 gas, which is needed in texture making and increase the volume of bread. As a raw material for cookies and cakes, the use of sweet potato flour can substitute 100% flour.The study offers a simple drying method and is expected to produce good quality sweet potato flour without chemical treatment. Small pieces or grated sweet potatoes will be roasted at a temperature and for a certain amount of time with oil bath-like tools until they are dry, then bolted.Over 250 grams of yam using a cheese solvent produces good dry chips. The best process at 100 0C takes 60 minutes, resulting in bright chip colors, sweet potato odor, flouriness, and a sweet tinge. 50 grams of purple, white, yellow and yellow honey consumed 90 minutes to 0% moisture content, yielding bright chip color according to original color, slightly sweet potato odor, flouriness, sweet tinge, 32-36,5% of rendemen.

PELATIHAN TEKNOLOGI KIMIA TERAPAN PEMBUATAN SABUN CAIR CUCI PIRING, SABUN MANDI HERBAL DAN TEPUNG AMPAS KELAPA IBU-IBU ‘AISYIYAH RANTING PERUMNAS CONDONG CATUR, DEPOK, SLEMAN Salamah, Siti; Sulistiawati, Endah; Aktawan, Agus
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol 1, No 2 (2017)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Usaha rumah makan skala menengah maupun sederhana berkembang sangat baik di area depok, sleman, yogyakarta dimana yogyakarta merupakan kota pelajar dan kota pariwisata. Banyaknya konsumen yang berasal dari mahasiswa dan wisatawan serta perlu terjaganya kebersihan terutama alat makan sehingga kebutuhan akan sabun cair semakin meningkat. Kebutuhan akan sabun mandi juga mengalami peningkatan terutama dari industri perhotelan dan losmen. Peningkatan kebutuhan akan sabun cair dan sabun mandi ini perlu dipahami oleh warga sekitar khususnya dan mengetahui cara membuatnya, dengan harapan dapat dikembangkan menjadi produksi skala rumah tangga (pemberdayaan ekonomi). Pengabdian masayarakat ini melatih kelompok ibu-ibu ‘Aisyiah perumnas condongcatur, depok. Ibu-ibu diberikan pemahaman tentang teknologi kimia terapan tentang pembuatan sabun cair cuci piring, sabun mandi herbal dan tepung ampas kelapa yang berkualitas. Sabun cair terbuat dari texapon, sodium sulfat, comperland, asam sitrat, EDTA, parfum, propilen glikol dan aquades yang dicampur, diaduk secara perlahan dan kontinyu. Sabun cair yang terbentuk dimasukkan dalam botol-botol. Sabun mandi herbal terdiri dari NaOH, aquades, castor oil, minyak kelapa dan minyak zaitun dimana bahan–bahan tersebut dicampur sesuai prosedurnya. Sabun dibentuk dalam cetakan dan ditunggu hingga 7 hari agar saponifikasi terjadi. Tepung ampas kelapa dibuat dari ampas parutan kelapa yang telah diambil santannya, ampas kelapa tersebut disangrai sampai betul-betul kering lalu diblender sampai halus seperti tepung. Ibu-ibu sangat antusias mengikuti pelatihan yang menghasilkan sabun cuci piring 6 botol (volume 150 ml) dari 1 resep. Sabun mandi herbal, 1 resep bahan menjadi 12 buah sabun dengan ukuran diameter 3 cm. 1 kg kelapa parut akan diperoleh 500 gram tepung ampas kelapa berkualitas. Keywords: Sabun Cair, Sabun Mandi Herbal, Tepung Ampas Kelapa.

Characteristic of Kimpul (Xanthosoma sagittifolium) Flour Modified with Hydrogen Rich Water Gita Indah Budiarti; Endah Sulistiawati; Nurani Sofiana; Dessy Norma Yunita
Reaktor Volume 21 No.4 December 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Kimpul one of tuber that potentially for substitute wheat in Indonesia. The disadvantage of kimpul tubers is that they are easily damaged or not durable because they have a high moisture content. Either method to modify starch is to use hydrogen rich water. The advantages of HRW compared to other modification methods are that HRW is safer, healthier for the body and more economical. The objective of the work was to determine the effect of hydrogen rich water and drying temperature on characteristic kimpul flour. Variables were used in this research pH (3, 6,7,9,11), soaking time (15, 30, 45, 60, and 75 minutes), temperature drying (100,110,120°C). The result is yield maximum obtained 38.67% at pH 7, soaking time 45 minutes and temperature drying 100°C. Swelling power is 0.52%. Structure molecule spherical and, separated. Result of proximate analysis for modified kimpul flour are ash content 4.49%; fat content 0.27%; fiber 4.69%; carbohydrate content 76.25%; protein 4.15%; moisture content 10.14%, energy 313.76 Kal/100 g; reducing sugar 0.78%. Color analysis result L, a and b are 19.63; 1.78 and 9.23 respectively. Hydrogen rich water has a good effect on molecules and color.Keywords: flour, kimpul, hydrogen rich water

Optimasi Proses Pengeringan Cara Sangrai Pada Pembuatan Tepung Ubi Jalar Dengan Suhu Terkendali Imam Santosa; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Sweet potato (Ipomoea batatas L. Lam) potential to be used as industrial raw materials. Sweet potatoes have a high carbohydrate content that is in the fourth position after rice, corn, and cassava. Sweet potato flour can replace the function of wheat flour because when fermented with yeast will produce CO2 gas, which is needed in texture making and increase the volume of bread. As a raw material for cookies and cakes, the use of sweet potato flour can substitute 100% flour.The study offers a simple drying method and is expected to produce good quality sweet potato flour without chemical treatment. Small pieces or grated sweet potatoes will be roasted at a temperature and for a certain amount of time with oil bath-like tools until they are dry, then bolted.Over 250 grams of yam using a cheese solvent produces good dry chips. The best process at 100 0C takes 60 minutes, resulting in bright chip colors, sweet potato odor, flouriness, and a sweet tinge. 50 grams of purple, white, yellow and yellow honey consumed 90 minutes to 0% moisture content, yielding bright chip color according to original color, slightly sweet potato odor, flouriness, sweet tinge, 32-36,5% of rendemen.

Bioprocess Potentials of Squalene from Thraustochytrids Microalgae for Nutraceuticals in New Normal Era Isolated from Indonesian Mangroves: A Review Suhendra Suhendra; Tresya Pantoiyo; Sarah Fazlia; Endah Sulistiawati; Rachma Tia Evitasari
CHEMICA: Jurnal Teknik Kimia Vol 8, No 1 (2021): June 2021
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v8i1.19121

The covid-19 pandemic has been increasing people's awareness of good eating habits and consumption to maintain their health. Accordingly, the choice shifted more to consume nutraceutical and functional food to provide a beneficial impact. One of the essential and attractive nutraceuticals is squalene (C30H50). Squalene is a precursor for biosynthesis in all human steroids and has a long history as an essential compound in the pharmaceutical industry. A common source of this terpenoid comes from the liver oil of a deep-sea shark. However, the strategy for squalene production from liver sharks encountered environmental and political barriers due to strict nature protection regulations. The renewed scientific interest has found microalgae from the thraustochytrids family as a promising future source of squalene. Thraustochytrids is a group of Osmo-heterotrophic marine microalgae, which can be found commonly in mangrove are, has recently gained increased attention owing to its promising biotechnological potentials. As the country with the largest mangrove forest globally, Indonesia has the highest biodiversity potentials of Thraustochytrids. Unfortunately, the study on the potential of bioprocess technology using Thraustochytrids microalgae from Indonesian mangrove forests for squalene production has received less attention from researchers. Therefore, this paper presents Thraustochytrids' potential from Indonesian mangrove forests as a sustainable source of squalene production that can replace raw material from shark liver oil. This paper summarizes all selected strains used in the previous study and their operating parameters. Based on our review study, the most productive Thraustochytrid producing squalene comes from the Aurantiochytrium sp. 18W-13aâ€“1, which operated in a temperature-controlled reciprocal 500 mL shaker of Sakaguchi flask (25 Â°C, 100 strokes min âˆ’ 1,70 mm amplitude) and used nutrients of 2.0% glucose, 1.0% tryptone, 0.5 g /l yeast, and 50% artificial seawater (ASW). Compared to squalene from other sources (yeast, bacteria, and plants), Thraustochytrid can yield more squalene. Bioprocess engineering aspects and the general uses of squalene are also presented, including the notable developments in the adjuvant vaccine of Covid-19, anti-aging substance, and anti-cancer applications.Â

Pengaruh Suhu pada Pengeringan Tepung Kimpul (Xanthosoma sagittifolium) Endah Sulistiawati; Imam Santosa; Yunizar Rizka APS; Arya Aji Saka
CHEMICA: Jurnal Teknik Kimia Vol 2, No 2 (2015): Desember 2015
Publisher : Universitas Ahmad Dahlan

Taro flour can be used as an alternative for wheat. This study aims to determine the optimal conditions on the operation of the drying resulting in minimal water content, but did not damage the properties of the desired material. This research will be obtained the parameters that can be used to design a dryer with a larger scale. After the taro peeled, washed, chopped and soaked with a solution of salt. Samples inserted into a dryer equipped with a balance, so that it can be read sample weight at a certain time. The drying process is stopped until the weight remains. The process of making flour baked, steamed after soaking the taro, and then do the drying process as the raw flour. The variables studied were temperature drying. The result showed that higher drying temperatures will accelerate the achievement of equilibrium moisture content, which means the drying operation requires a shorter period of time. Lower values of equilibrium moisture content on 0,02 (g water / g dry matter) can be achieved at a temperature of 90 0C, with a time of 80 minutes.

Karakteristik Fisiko-Kimia Tepung Ubi Jalar Ungu dengan Proses Perendaman Menggunakan Asam Sitrat Imam Santosa; Acnes Meyta Puspa; Delvi Aristianingsih; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 6, No 1 (2019): Juni 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v6i1.12061

A study has been made in making purple sweet potato flour through the hydrolysis process using dilute citric acid. Sweet potatoes cut 3-5 mm, soaked in citric acid in various concentrations for a certain period, washed and drained. Sweet potatoes were then roasted at 70 degrees Celsius for 24 hours and then sieved with a mesh size of 200. The sieve results were analyzed for their physical, physicochemical content and compared with wheat flour. Soaking purple sweet potato using 0.01% citric acid produces purple sweet potato flour which is brightly colored, fine flour, decreasing the ash content with a very slight acid flour odor. The carbohydrate content of sweet potatoes is almost the same as wheat flour, and the fiber content of sweet potatoes is higher.

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