Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia JURNAL TEKNIK INDUSTRI Jurnal Standardisasi
Rosniyati Suwarda
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Social Sciences Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Optimasi kinerja proses distilasi minyak akar wangi dengan modifikasi suhu dan kesetimbangan fasa Meika Syahbana Rusli; Erliza Noor; . Risfaheri; Edi Mulyon; Tuti Tutuarim; Rosniyati Suwarda
Jurnal Ilmu Pertanian Indonesia Vol. 14 No. 1 (2009): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1713.112 KB)

Abstract

This research aims was to improve distillation process performance of vetiver oil in term of oil recovery and quality and energy efficiency through optimizing process condition. The main approach used in this work is stepwise increased steam pressure and flow rate along the distillation process. This method combined the relationship between temperature, phase equilibrium and boiling point of chemical constituents of vetiver oil. Distillation process with increased pressure was observed improve the oil recovery. while the oil quality was maintained. The energy efficiency was also improved through reduced distillation time. Increased steam flow rate significantly affect total oil recovery. The steam flow rate of 2 1/hr/kg material result in an vetiver oil recovery of 90 percent.
PENGEMBANGAN INOVASI TEKNOLOGI NANOPARTIKEL BERBASIS PAT UNTUK MENCIPTAKAN PRODUK YANG BERDAYA SAING Rosniyati Suwarda; M. Syamsul Maarif
JURNAL TEKNIK INDUSTRI Vol. 3 No. 2 (2013): Volume 3 No 2 Juli 2013
Publisher : Jurusan Teknik Industri, Fakultas Teknologi Indusri Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (632.864 KB) | DOI: 10.25105/jti.v3i2.1572

Abstract

Innovation has developed nanoparticle technology in agriculture, environment,electronics, optical, and biomedical. Nanoparticle technology advancement can be achievedwith the full support of the industry, academic and government. Technological innovation isone of the main factors driving competition. Proven technological innovation plays animportant role in encouraging industrial structure changes even the creation of newindustries. With nanometer-scale particles, will produce a new type of material is super, suchas the level of violence, power delivery, and magnetic properties. Excess it will producequality products, which is not easy to wear, because the energy-saving heat-resistant, anddoes not require refrigeration. Thus, it will save operational and maintenance costs as wellas environmentally friendly. Changes in the functional properties of nanoparticles can be acompetitive product. Government policy, industry, research and education institutions andcommunities in Indonesia in the field of nano technology is not enough to make Indonesia asone of the important players in the technology. Starch as a raw material widely available innature and is the second largest biomass in nature makes a good substrate for thepreparation of nanoparticles.
KARAKTERISTIK FISIKOKIMIA DAN FUNGSIONAL TEPUNG KUNING TELUR DENGAN PENAMBAHAN BAHAN TAMBAHAN PANGAN Winarti, Christina; Kamsiati, Elmi; Sulistyaningrum, Anna; Hidayah, Nikmatul; Suwarda, Rosniyati; Mulyawanti, Ira
JURNAL STANDARDISASI Vol 26, No 2 (2024)
Publisher : Badan Standardisasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31153/js.v26i2.1032

Abstract

Tepung kuning telur merupakan produk intermediet dari kuning telur untuk meningkatkan umur simpan, kemudahan dan kepraktisan dalam penggunaannya. Salah satu metode pembuatan tepung kuning telur dengan menggunakan metode foaming. Penelitian ini bertujuan mengetahui pengaruh penggunaan bahan tambahan pangan terhadap kualitas tepung kuning telur yang dihasilkan. Penelitian disusun dengan Rancangan Acak Lengkap dengan perlakuan bahan tambahan pangan berupa maltodekstrin 0,5%; CMC 0,5%; maltodekstrin + ragi roti 0,2%; CMC + ragi roti 0,2%; ragi roti 0,2% serta kontrol/ tanpa bahan tambahan pangan; yang dibandingkan dengan produk komersial. Tepung telur dianalisis karakteristik fisikokimia dan sifat fungsionalnya. Hasil penelitian menunjukkan bahwa perlakuan bahan tambahan pangan (BTP) berpengaruh nyata pada nilai kadar air, kadar lemak, karbohidrat,  energi, kelarutan dan waktu rehidrasi. Kadar air, protein serta kadar abu telah memenuhi standar tepung kuning telur tetapi kadar lemak sedikit lebih rendah. Penggunaan maltodekstrin menghasilkan perbaikan sifat fungsional terutama kelarutan, waktu rehidrasi dan kemampuan mengikat air. Perlakuan terbaik ditunjukkan oleh perlakuan dengan penambahan maltodekstrin 0,5%.
Co-Authors . Risfaheri Anna Sulistyaningrum Christina Winarti Edi Mulyon Elmi Kamsiati Erliza Noor Ira Mulyawanti M. Syamsul Maarif Meika Syahbana Rusli Nikmatul Hidayah Tuti Tutuarim