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All Journal International Journal of Advances in Applied Sciences Reaktor SPEKTRUM INDUSTRI CHEMICA Jurnal Teknik Kimia Eksergi: Chemical Engineering Journal Elkawnie Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Jurnal Biologi Tropis Agroindustrial Technology Journal Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan Indonesia Berdaya JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Current Research on Biosciences and Biotechnology Indonesian Journal of Chemical Engineering
Endah Sulistiawati
Universitas Ahmad Dahlan
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Effect of Time and Reaction Speed on Making Liquid Soap in Terms of Viscosity and Density Values Erna Astuti; Aster Rahayu; Endah Sulistiawati
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.v8i1.14722

Abstract

Soap is a product from the hydrolysis of fats into fatty acids and glycerol under alkaline conditions, known as the saponification process. Many factors affect the saponification process to produce liquid soap with proper quality, including viscosity and density values. Saponification time and stirring speed are factors that affect the soap quality to be observed. Using strong bases and strong acids from electrolysis machines as well as coconut oil as a natural comperland are the innovations in this study. The results obtained are liquid soap in accordance with SNI 06-4085-1996, where the expected density ranges from (1.01-1.10 gr/cm3) and viscosity (400-20000 cP). Based on the current results, the most optimal results in accordance with SNI 06-4085-1996 are 24 hours for saponification time and stirring for 40 minutes, with a density of 1.083 gr/ml and viscosity of 482.0755 cP.
Kajian Sifat Kimia dan Uji Sensori Tepung Ubi Jalar Putih Hasil Pengeringan Cara Sangrai Imam Santosa; Andinni Putri Winata; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (689.756 KB) | DOI: 10.26555/chemica.v3i2.9226

Abstract

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 of  95-100 °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 of  the white-sweet potato flour.
Modified Pumpkin Flour Using Hydrogen Rich Water with a Microwave Dryer Gita Indah Budiarti; Ayu Wulandari; Siti Mutmaina; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 7, No 1 (2020): Juni 2020
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v7i1.16230

Abstract

Pumpkin is a fruit that contains fiber and vitamin A which works to prevent diabetes. Pumpkin's use is not optimal, so it needs innovation for Pumpkin, one of which is to make Pumpkin into flour. Pumpkin does not have gluten, so modification is needed. Modifications used are using hydrogen-rich water with a microwave dryer. Hydrogen-rich water has antioxidant content and is safer for the modification of starch food. The purpose of this study was to determine the physicochemical properties (water content and expandability) and beta carotene levels in HRW-modified flour using a microwave dryer. First, Pumpkin soaked with a variation of time 1, 2, 3, 4, and 5 hours. The optimal results of water capacity and beta carotene levels were obtained at the immersion time of 1 hour by 11%, 7.4 g/g of sample, and 3,164.79 μg/g. The results obtained are higher than the modification of HRW without a microwave dryer.
Aplikasi Hydrogen Rich Water Pada Modifikasi Tepung Kentang Dengan Pengering Gelombang Mikro Sebagai Alternatif Substitusi Gandum Gita Indah Budiarti; Endah Sulistiawati
Elkawnie: Journal of Islamic Science and Technology Vol 5, No 2 (2019)
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v5i2.4704

Abstract

Kentang merupakan umbi tinggi mineral dapat digunakan sebagai bahan alternatif substitusi gandum. Namun, kentang memiliki daya kembang yang rendah dibandingkan gandum. Sehingga dilakukan modifikasi menggunakan hydrogen rich water yang aman untuk makanan dibantu dengan pengering gelombang mikro. Penelitian ini bertujuan untuk mengetahui pengaruh hydrogen rich water terhadap sifat fisikokimia tepung kentang yaitu swelling power, kelarutan, viskositas dan morfologi tepung kentang. Variasi waktu perendaman modifikasi pati dan pH yang digunakan adalah 10, 20, 30, dan 40 menit dan 9, 5. Dari hasil yang diperoleh, perlakuan yang direkomendasikan adalah waktu perendaman 30 menit dan pH 5  dengan nilai swelling power, kelarutan dan viskositas masing-masing 12,51 g/g, 2,28%, dan  1,14 cP. Analisis Scanning Electron Microsopy (SEM) menunjukkan morfologi pati yang telah dimodifikasi kasar dan menyatu. Hasil yang diperoleh lebih tinggi daripada nilai dari tepung terigu. Sehingga kentang dapat dipertimbangkan sebagai bahan alternatif substitusi terigu.
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 Siti Salamah; Endah Sulistiawati; Agus Aktawan
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol. 1 No. 2 (2017)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jp.v1i2.326

Abstract

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. 
Evaluasi Komposisi Gizi Dan Sifat Antioksidatif Kedelai Hitam Mallika (Glycine Max) Akibat Penyangraian Wahidah Mahanani Rahayu; Endah Sulistiawati
Agroindustrial Technology Journal Vol 2, No 1 (2018): Agroindustrial Technology
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (261.577 KB) | DOI: 10.21111/atj.v2i1.2817

Abstract

Kedelai hitam mengandung berbagai senyawa antioksidan yang bermanfaat bagi kesehatan. Pemanasan dalam pengolahannya diketahui dapat mengubah kandungan gizi, serta aktivitas dan kandungan berbagai senyawa antioksidan. Namun penyangraian dilaporkan mampu meningkatkan aktivitas antioksidan kedelai hitam. Penelitian ini bertujuan mempelajari pengaruh penyangraian terhadap kandungan gizi serta aktivitas dan kandungan senyawa antioksidan kedelai hitam varietas Mallika. Kedelai hitam yang disangrai pada suhu 150oC dan 200oC, masing-masing selama 15 dan 30 menit, dan non-sangrai diuji kandungan proksimatnya (kadar air, abu, lemak, protein, karbohidrat by difference, dan serat kasar). Aktivitas antioksidan diukur pada ekstrak etanolik kedelai hitam dengan metode penghambatan radikal DPPH. Ekstrak dengan aktivitas tertinggi kemudian diuji kandungan antioksidannya, yaitu total antosianin dengan metode perbedaan pH, total fenol dengan metode Folin-Ciocalteu, dan total flavonoid dengan metode kolorimetri. Hasil penelitian menunjukkan bahwa penyangraian dapat menurunkan kadar air dan protein, masing-masing pada kisaran 27,47 – 79,81% dan 5,73 – 15,73%, dan meningkatkan kadar lemak pada kisaran 3,21 – 3,81%, kadar abu pada kisaran 0,45 – 2,67%, dan meningkatkan proporsi karbohidrat, sedangkan serat kasar meningkat hingga 16,44% pada penyangraian suhu 150oC, namun menurun pada penyangraian suhu 200oC. Penyangraian meningkatkan aktivitas antioksidan hingga 82,5% dengan aktivitas tertinggi pada perlakuan 200oC selama 30 menit. Ekstrak kedelai hitam Mallika hasil penyangraian dengan aktivitas antioksidan tertinggi mengandung total fenol sebesar 56,96 mg GAE/g bahan kering, total flavonoid sebesar 14,39 mg QE/g bahan kering, dan antosianin sebesar 0,125 mg CE /g bahan kering. Dapat disimpulkan bahwa penyangraian pada suhu 200oC selama 30 menit dapat digunakan untuk mengoptimalkan sifat antioksidatif kedelai hitam Mallika yang bermanfaat bagi kesehatan.
Pencegahan COVID-19 Melalui Pelatihan Pembuatan Hand Sanitizer Lidah Buaya pada Ibu-Ibu Aisyiah PCM Depok secara Daring Rachma Tia Evitasari; Gita Indah Budiarti; Endah Sulistiawati
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol 2 No 2 (2021)
Publisher : Politeknik Dharma Patria

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v2i2.644

Abstract

Abstract: Kapanewon Depok is located in the north of Yogyakarta City with rapid development. One of the groups here is the Aisyiah PCM Depok Women's Group, which is still less productive. This activity aims to increase the knowledge and skills of participants in making hand sanitizers. The method of implementing this community service activity is entirely carried out online. The implementation of the activities is divided into four stages of planning, implementation, mentoring, and evaluation. The results of the evaluation of hand sanitizer training activities showed that there was an increase in the knowledge and skills of participants in making hand sanitizers. Participants who previously only knew a little about how to make hand sanitizers, after this activity their knowledge and skills increased by 100%.
EKSTRAKSI ABU KAYU DENGAN PELARUT AIR MENGGUNAKAN SISTEM BERTAHAP BANYAK BERALIRAN SILANG Imam Santosa; Endah Sulistiawati
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) | DOI: 10.26555/chemica.v1i1.504

Abstract

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 laboratory of Universitas 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 contacted again and so do the same thing 5 times. Raw materials are 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.
Modification of Purple Sweet Potato Flour using Hydrogen Rich Water Gita Indah Budiarti; Ika Dyah Kumalasari; Endah Sulistiawati; Mitha Ulli Rahmatillah; Qaulina Tsabit
CHEMICA: Jurnal Teknik Kimia Vol 9, No 3 (2022): December 2022
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v9i3.24954

Abstract

The increasing need for wheat flour in Indonesia needs to be overcome by looking for alternatives to wheat flour. Wheat flour has the disadvantage of high sugar content, so flour from local tubers is needed, which is healthier, namely purple sweet potatoes. The disadvantage of local tubers if they are used as flour is their flourishing power so they need to be modified. Hydrogen rich water (HRW) is alkaline water that can be used to modify starch in purple sweet potato flour. The purpose of the study was to determine the effect of HRW modification on water content, swelling power, ash content and color. The method used is soaking using variable pH (5.9), soaking time (15, 30 minutes) and compared with citric acid 1% with soaking time 30 minutes. The optimal analysis results were obtained at pH 9, soaking time of 30 minutes using HRW with a moisture content of 6%, swelling power of 4.1 g/g, ash content of 10%, the fat content of 13.5%, color L, a, b respectively 65.34; -0.33; 16.03.
CHARACTERISTICS OF MODIFIED KIMPUL (XANTHOSOMA SAGITTIFOLIUM) AND MOCAF FLOUR BREAD WITH POTATO (SOLANUM TUBEROSUM L) SOURDOUGH STARTER Ika Dyah Kumalasari; Riantika Aulia Putri; Endah Sulistiawati; Gita Indah Budiarti
Agroindustrial Technology Journal Vol. 7 No. 2 (2023): Agroindustrial Technology Journal
Publisher : Universitas Darussalam Gontor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21111/atj.v7i2.9387

Abstract

The fiber content in flour can be increased using a physical modification method (Autoclaving-cooling). Processed food products are favored by the public to apply it to bread with the use of natural yeast (sourdough) derived from potatoes because it is high in carbohydrates and low in calories. The purpose of this study was to determine characteristics of modified kimpul (Xanthosoma sagittifolium) and mocaf flour bread with potato (Solanum tuberosum L) sourdough starter. This study was conducted using a completely randomized design (CRD) with one factor, namely the ratio of wheat flour: modified kimpul tuber: mocaf of F0 (100%T:0%K:0%M) (control); F1 (20%T:50%K:30%M); F2 (20%T:40%K:40%M); and F3 (20%T:30%K:50%M) using potato sourdough starter. Parameters analyzed were  total sugar, texture (chewiness), and organoleptic test (taste, aftertaste, color, aroma, texture, and overall preference). Data collection was carried out by 25 untrained panelists. Statistical analysis of data used the One Way Analysis Of Variance (ANOVA) test with a significance level of 5%, followed by Duncan's test and percentage descriptive analysis. The results of the analysis of the total sugar test and texture (chewiness) on bread showed a significant difference and sample F1 (20%T: 50%K: 30%M) decreased the total sugar content. The results of organoleptic test showed a significant difference and the acceptability of each parameter of taste, aftertaste, color, texture, and overall preference was 70,5% according to the criteria for liking, but the aroma parameter did not show a significant difference.
Co-Authors Acnes Meyta Puspa Adi Permadi, Adi Agus Aktawan Agus Aktawan, Agus Amelia, Shinta Andinni Putri Winata APS, Yunizar Rizka Arum Sari Arya Aji Saka Ayu Wulandari Budiarti, Gita Indah Chaniago Chaniago Chaniago, Chaniago Delvi Aristianingsih Dessy Norma Yunita Dhias Cahya Hakika Erna Astuti Evitasari, Rachma Tia Firdaus, Stradivary Gita Indah Budiarti Harkris Alfian Makasar Hidayati, Rafiqah Ika Dyah Kumalasari Imam Santosa Imam Santosa Juwitaningtyas, Titisari Lukhi Mulia Shitophyta Mahsunah, Anis Herliyati Martomo Setyawan Martomo Setyawan Mazareta, Selva Mitha Ulli Rahmatillah Muhammad Darmawan Nurani Sofiana Purba, Irene Enjeli Qaulina Tsabit Rafiqah Hidayati Rahayu, Aster Rahmadewi, Yunda Maymana Rahmadewi, Yunda Maymanah Ramadhan, M. Kaisar Sutomo Riantika Aulia Putri Saka, Arya Aji Sarah Fazlia Sari, Arum Septiani, Nona Septianindi, Windi Setiyani, Seila Sinaga, Alexander Maruli Tua Siti Mutmaina Siti Salamah Siti Salamah Suhendra Suhendra Suhendra Suhendra Tegar Wahyu Pamungkas Totok Eka Suharto Tresya Pantoiyo Wahidah Mahanani Rahayu Winata, Andinni Putri Yunizar Rizka APS Zainal Abidin