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All Journal Reaktor TEKNIK METANA JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Bulletin of Chemical Reaction Engineering & Catalysis Seminar Nasional Teknik Kimia Kejuangan Majalah Ilmiah MOMENTUM JITEK (Jurnal Ilmiah Teknosains) Jurnal Aplikasi Teknologi Pangan Indonesia Journal of Halal Abdimas UNWAHAS : Jurnal Pengabdian Masyarakat UNWAHAS Jurnal Inovasi Teknik Kimia ASEAN Journal of Chemical Engineering Jurnal Profesi Insinyur Indonesia Bulletin of Chemical Reaction Engineering & Catalysis JURNAL REKAYASA KIMIA & LINGKUNGAN

Dyah Hesti Wardhani

Chemical Engineering Department, Faculty Of Engineering, Diponegoro University, Jl. Prof. Sudarto, Tembalang-Semarang, 50275, Telp/fax: (024)7460058/(024)76480675

Author-ID : 412737

Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Social Sciences Transportation Veterinary Other

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KARAKTERISTIK FISIK MAKANAN PENDAMPING ASI TERFORTIFIKASI PREBIOTIK DARI TEPUNG UMBI PORANG (AMORPHOPHALLUS ONCOPHYLLUS) TERFERMENTASI Wardhani, Dyah Hesti; FIrfandy, Fauzan; Meiliana, Winda Tria
METANA Vol 11, No 01 (2015): Juli 2015
Publisher : Universitas Diponegoro

AbstrakÂ Pemberian asupan gizi yang baik sangat vital bagi pertumbuhan dan perkembangan anak. Makanan Pendamping ASI (MP-ASI) diberikan kepada bayi umur 4 sampai 24 bulan. Prebiotik memiliki fungsi penting bagi kesehatan bayi antara lain meningkatkan jumlah bifidobacteria dan lactobacilli yang mampu menekan pertumbuhan bakteri patogen, meningkatkan daya tahan, dan membantu penyerapan makanan menjadi lebih baik. Salah satu sumber prebiotik yang berpotensi diproduksi di Indonesia adalah manooligosakariada (MOS). MOS didapatkan melalui fermentasi glukomannan yang banyak terkandung pada umbi porang (Amorphophallus oncophyllus). Tujuan dari penelitian ini adalah mempelajari efek penambahan tepung porang hasil fermentasi terhadap karakteristik MP-ASI. Hasil penelitian menunjukan penambahan tepung porang terfermentasi meningkatkan densitas kamba, daya serap air, viskositas, dan swelling power bubuk bubur bayi. Waktu fermentasi berpengaruh positif terhadap densitas kamba dan daya serap air namun menurunkan viskositas dan swelling power. Nilai proksimat tepung bubur bayi yang memiliki sifat fisik paling mendekati tepung bubur bayi komersial (rasio 60% tepung porang terfermentasi 3 hari dan 10% tepung beras merah) belum memenuhi KepMenKesRI no. 224/Menkes/SK/II/2007. Bubuk bubur bayi rasio ini mempunyai kadar protein 2.24%, lemak 0.67%, air 13.13%, karbohidrat 66,82 %, dengan nilai energi sebesar 536 kkal. Hasil ini menunjukan bubuk bubur hasil masih perlu dimodifikasi agar memenuhi standar.Â Kata kunci: fermentasi, glukomannan, MP-ASI, porang, prebiotik, sifat fisikÂ AbstractÂ Providing an excellent nutrition is very cruisial for the growth and development of children. Weaning foods are given to infants aged 4 to 24 months. Prebiotics have important functions for the health of infants, including increasing the number of bifidobacteria and lactobacilli which suppress the growth of pathogenic bacteria, increasing immun system, and helps better food absorption. One potential source of prebiotic which is anable to be produced in Indonesia is manooligosakariada (MOS). MOS has potential to be produced in Indonesia through fermentation of glucomannan, a major compound of porang tuber (Amorphophallus Spp). Hence, the objective of this research was to study the physical characteristisc of weaning foods fortified with fermented porang flour. The fortification improved bulk density, water absorption, viscosity and swelling power of the weaning foods. Fermentation period had a positive impact on bulk density dan water absorption, however, reduced viscosity and swelling power. The proximat of the weaning food at ratio 60% of 3-day fermented porang and 10% brown rice had not met KepMenKesRI no. 224/Menkes/SK/II/2007 yet. This weaning food which contained 2.24% protein, 0.67% fat, 13.13% water, 66,82% carbohydrate, 536 kkal was still required further composition modification.Â Keywords: fermentation, glucomannan, weaning food, porang, prebiotic, physical propertiesÂ Â

Karakterisasi Katalis CaO dan Uji Aktivitas pada Kinetika Reaksi Transesterifikasi Minyak Kedelai Pratigto, Setiarto; Istadi, Istadi; Wardhani, Dyah Hesti
METANA Vol 15, No 2 (2019): Desember 2019
Publisher : Universitas Diponegoro

Penelitian ini akan mengkaji kinetika reaksi transesterifikasi minyak kedelai dengan metanol menggunakan katalis CaO dengan parameter rasio mol reaktan terhadap konversi metil ester yang digunakan untuk menentukan persamaan kecepatan reaksi. Katalis CaO digunakan untuk reaksi transesterifikasi karena memiliki kekuatan basa yang tinggi, ramah lingkungan, kelarutan yang rendah dalam metanol. Kinetika reaksi untuk reaktor batch dihitung saat reaksi berlangsung berdasarkan rejim surface area limited yang menentukan. Tujuan penelitian ini untuk mengetahui bentuk persamaan kecepatan reaksi transesterifikasi minyak kedelai dan metanol menggunakan katalis CaO menurut metode differential reactor. Penelitian dilakukan dengan reaksi transesterifikasi minyak kedelai dan metanol dengan katalis CaO dengan variabel bebas perbandingan mol reaktan. Hasil penelitian mengemukakan metanol teradsorpsi di permukaan katalis dan trigliserida tidak teradsorpsi di permukaan katalis menunjukkan mekanisme reaksi katalitik Eley-Rideal. Persamaan kecepatan reaksi dapat digunakan dalam perancangan reaktor, sehingga hubungan antara konversi trigliserida menjadi biodiesel dengan kebutuhan berat katalis dan volume reaktor yang diperlukan dapat diprediksi.Â This study will examine the kinetics of the transesterification reaction of soybean oil with methanol using a CaO catalyst with the parameters of the mole ratio of reactants to the conversion of methyl esters used to determine the reaction velocity equation. CaO catalyst is used for transesterification reaction because it has high base strength, environmentally friendly, low solubility in methanol. The reaction kinetics for a batch reactor are calculated when the reaction takes place based on a decisive surface area limited regime. The purpose of this study was to determine the shape of the speed equation for the transesterification of soybean oil and methanol using a CaO catalyst according to the differential reactor method. The research was carried out with the transesterification reaction of soybean oil and methanol with a CaO catalyst with a free variable ratio of reactant moles. The results of the study revealed that methanol adsorbed on the surface of the catalyst and triglycerides not adsorbed on the surface of the catalyst showed an Eley-Rideal catalytic reaction mechanism. The reaction speed equation can be used in reactor design, so the relationship between the conversion of triglycerides to biodiesel with the required catalyst weight and the reactor volume required can be predicted.

PENGARUH FREKUENSI DAN WAKTU PENCUCIAN BERBANTU ULTRASONIK MENGGUNAKAN ISOPROPANOL TERHADAP KADAR GLUKOMANAN DAN VISKOSITAS TEPUNG PORANG (Amorphophallus oncophyllus) Lucia Hermawati Rahayu; Dyah Hesti Wardhani; Abdullah Abdullah
METANA Vol 9, No 01 (2013): Juli 2013
Publisher : Universitas Diponegoro

Abstract Konjac (Amorphophallus oncophillus) contains a high economic value of soluble fiber glucomannan. Most of Indonesia konjac flour is exported in low (glucomannan content <65) hence sell in cheap price. Quality of glucomannan could be improved by removing impurities such as starch and cellulose. Application of ultrasonic-assisted extraction (leaching) of non glucomannan compound is an effective method to purify the konjac flour. The purpose of this study was to study the effect of ultrasonic waves frequency and leaching time of ultrasonic-assisted extraction method using aqueous isopropanol on glucomannan purification. The leaching conducted two frequencies (20 and 40 kHz) and various extraction time (5, 10, 15, 20, 25 minutes). The results showed that the best condition of glucomannan purification was achieved at 20 kHz for 10 minutes. In this conditon, glucomannan content , viscosity and yield were 76.1%, 12,800 cPs, and 96.1%, respectively. Keywords: konjac (Amorphophallus oncophillus), glucomannan, ultrasonic-assisted extraction, isopropanol

Co-Authors . Widayat A Abdullah Abdullah Abdullah Abdullah Abdullah Aininu Nafiunisa Aji Prasetyaningrum Aji, Satriyo Amelia Maharani Aminuyati Andri Cahyo Kumoro Ardha Eri Yuliana Ariel Arif Atmadja Arunizal, Sultan Atiqoh Sabrina Dewi Bakti Jos Christo Rinaldy Nugraha Denni Kartika Sari Dessy Kurniawati Dharsono, Nikolaus Dharmawan Diana Catur Maharani Didi Dwi Anggoro Diyono Ikhsan Eko Agus Prasetyo Farisa Sirtika Ramadhan Fatoni Nugroho Fauzan FIrfandy, Fauzan Febrian Murvianto Hadiyanto Hadiyanto Hana L Ulya Hanifah Rahim Heri Cahyono Heri Cahyono Heri Cahyono Heri Cahyono Heru Susanto Hesti Rahayu I. Istadi Indah Prihatiningtyas Iqbal Syaichurrozi Ken Dimas Yogananda Lucia H Rahayu Lucia Hermawati Rahayu Luqman Buchori Maila Yesti Kuswandari Netty Handayani Nita Aryanti Nita Indriyani Nur Rokhati Nurcahyani, Septra Olivia Anastria Permanadewi, Indrasukma Rahmania, Yusi Luluk Ratna Paramitha Sari Ratna Purwaningsih Ratnawati Ratnawati Ratnawati Ratnawati Septia Tri Wulandari Suherman Suherman Suherman, Suherman Winda Tria Meiliana, Winda Tria Windarta, Jaka Yulfin, Muhammad Dhani

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