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Endah Sulistiawati
Universitas Ahmad Dahlan
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Pembuatan Serbuk Fikobiliprotein dari Spirulina platensis melalui Proses Freezing-Thawing dan Freeze-Drying Mazareta, Selva; Sulistiawati, Endah; Evitasari, Rachma Tia; Setyawan, Martomo; Hakika, Dhias Cahya
Eksergi Vol 21 No 3 (2024)
Publisher : Prodi Teknik Kimia, Fakultas Teknik Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/e.v21i3.12453

Abstract

Mikroalga golongan Cyanophyta seperti Spirulina Platensis (SP) merupakan salah satu sumber makanan fungsional yang bergizi. SP mengandung senyawa fikobiliprotein (PBP) yang merupakan komponen terbesar dari protein dan berfungsi sebagai antioksidan dan antikanker. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan solven-biomassa (S/B), waktu pengeringan beku, dan luas permukaan wadah sampel pada pengeringan beku terhadap serbuk PBP yang dihasilkan. Eksperimen diawali dengan proses perendaman SP kering (1,5 dan 3 g) selama 1 jam, pembekuan selama 24 jam, thawing, penyaringan vakum (30-90 menit) dan pengeringan beku (freeze-drying) pada filtrat yang diperoleh. Analisis konsentrasi PBP dalam filtrat dilakukan dengan mengukur absorbansinya menggunakan UV-Vis Spektrofotometer diuji pada panjang gelombang 562, 615, dan 652 nm.  Kadar air pada serbuk PBP setelah dilakukan proses freeze-drying diukur secara gravimeteri. Variasi yang dilakukan meliputi perbandingan S/B (6,67-133,33) mL air suling/g SP kering. Variasi waktu freeze drying selama 24 dan 32 jam. Waktu optimum untuk penyaringan vakum 30,55 menit dan menghasilkan konsentrasi PBP tertinggi (7,639 g/L). Nilai S/B optimum didapatkan  sebesar 20 mL/g dengan rendemen 112,32 mg/g (SP kering). Luas permukaan wadah sampel pada pengeringan beku yang terbaik adalah 427,5 cm2 dan banyaknya air yang teruapkan sebesar 99,71% dari berat filtrat
Comparison of Proximate Composition of Coconut Dregs Flour Produced by Dry and Wet Processes as an Alternative to Wheat Flour Sulistiawati, Endah; Santosa, Imam
Indonesian Journal of Chemical Engineering Vol. 3 No. 2 (2025)
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/ijce.v3i2.2046

Abstract

Currently, Indonesia relies on wheat imports to meet its domestic flour demand. In contrast, the country is rich in local agricultural resources, particularly coconuts. Substantial amounts of coconut dregs are discarded during the production of coconut milk and coconut oil, contributing to environmental pollution. This study explored the conversion of coconut dregs into flour using two processing methods: dry and wet. The dry method involved grating fresh coconut meat, roasting it at 80-100 °C, and pressing to extract the oil, producing coconut dregs as a byproduct. The wet method involved grating fresh coconut meat, mixing it with water, and filtering to make coconut milk, with the coconut dregs as a byproduct. Subsequently, the coconut dregs were dried by roasting (80-100 °C), then grinding and screening. Coconut dregs flour was subjected to proximate analysis to determine its water, ash, protein, fat, and carbohydrate content. In this study, a proximate analysis was conducted on wheat flour for comparison. Coconut dregs flour from the dry process contained 53.40% fat, 9.45% protein, and 32.62% carbohydrate. The wet process produced flour with a fat content of 36.47%, protein 0.36%, and carbohydrate 55.08%. The wheat flour contained 1.11-2.10% fat, 0.6-1.1% protein, and 84.28%-86.05% carbohydrate. Coconut dreg flour could be combined with other flours to create nutritious food options, thereby reducing reliance on wheat flour.
Empowering Community for Liquid Compost Production from Household Waste at the “Restu Ibu” Waste Bank in Yogyakarta, Indonesia Budiarti, Gita Indah; Salamah, Siti; Sulistiawati, Endah; Evitasari, Rachma Tia
Indonesia Berdaya Vol 7, No 2 (2026)
Publisher : UKInstitute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47679/ib.20261441

Abstract

Community-based waste banks play a crucial role in promoting sustainable waste management and local economic empowerment. The “Restu Ibu” waste bank in Sambilegi, Sleman Regency, faces challenges related to limited product innovation, human resource capacity, and economic aspects, particularly product pricing and commercialization. This community engagement program aimed to enhance the technical skills and pricing determination capabilities of female waste bank members through applied chemical innovation and economic capacity building. The program employed offline counseling and hands-on training focused on producing liquid compost fertilizer from household organic waste using simple batch reactors made from locally available materials. Program effectiveness was evaluated through post-test assessments, participant interaction, interviews, and reviews of financial records. The results showed a 100% increase in participants’ knowledge of liquid compost production and reactor concepts, with comprehension levels improving from low (scores 1–2) to high (scores 3–4) among 88% of participants. Active engagement during training further indicated effective knowledge transfer. Overall, the program strengthened individual and institutional capacity, supported sustainable organic waste valorization, and enhanced the potential of the waste bank to contribute to local economic development and tourism-oriented community initiatives.
Aplikasi Hydrogen Rich Water Pada Modifikasi Tepung Kentang Dengan Pengering Gelombang Mikro Sebagai Alternatif Substitusi Gandum Gita Indah Budiarti; Endah Sulistiawati
Elkawnie Vol. 5 No. 2 (2019)
Publisher : Faculty of Science and Technology Universitas Islam Negeri Ar-Raniry

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.
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