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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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KARAKTERISASI FISIK PATI GANYONG (Canna edulis Kerr) TERMODIFIKASI SECARA HIDROTERMAL Maila Yesti Kuswandari; Olivia Anastria; Dyah Hesti Wardhani
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 2, Nomor 4, Tahun 2013
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (89.885 KB)

Canna starch are a roots which abundant in Indonesia. Canna starch has the potential to be developed because it has many uses, especially potential to be used as a functional food ingredients, for example as sources of carbohydrates that used as intermediate products (such as noodles, vermicelli, biscuit etc). Modification of Canna starch change the functional properties of the starch to increase the added value as a functional food ingredient.. The aim of this research was to study the effect of temperature and heating time on the physical properties of hydrothermally modified canna starches.Heat treatment modifies heating of starch at elevated temperature(100oC, 110oC) in varying moisture level for certain period (2, 4, 6 hour). The results show that the analysis bulk density(0,6692-0,7528 gr/ml), solid density(0,7588-0,8396 gr/ml) have a higher value than native canna starch. While the analysis of the water content of wet weight(8-14%) in the modified starch have a lower value than native starch.Advantages of heat moisture treatment modification change the functional properties to be better.

KARAKTERISTIK EDIBLE FILM DARI PATI GANYONG (Canna edulis Kerr.) BERANTIMIKROBA Iqbal Syaichurrozi; Netty Handayani; Dyah Hesti Wardhani
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Edible films are thin layers that can maintain the quality of food products, are edible and environment friendly. Additives such as antimicrobial are added to improve the quality of edible films in handling food product. The purpose of this research is to study the effects of antimicrobial substances of characteristics of edible films from canna starch. The films prepared from 2% w/v of canna starch and 1% v/v (solution basis) of sorbitol. Garlic powder and turmeric powder were used as antimicrobial at 0.01% w/v solution concentration. Moisture content, thickness, the percentage elongation and tensile strength were determined. Antimicrobial testing performed using agar diffusion method and observed for the zone of inhibition growth of E.coli. The results show the control edible film has 18.72% of a moisture content, 0.08 mm of film thickness, 2.75 N/mm2 of tensile strength and 37.78 % percentage of elongation. The addition of the antimicrobial substances decreased the water content, the percentage of elongation and the tensile strength but increased the thickness. Antimicrobial testing showed that the addition of benzoic acid in the film were unable to inhibit the growth of E.coli.

KAJIAN PERTUMBUHAN LACTOBACILLUS CASEI PADA SUBSTRAT PORANG (AMORPHOPALLUS ONCOPHILLUS) Farisa Sirtika Ramadhan; Hanifah Rahim; Dyah Hesti Wardhani
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.677 KB)

Nowadays, probiotic products which can be found in market are milk and cereal based products. Porang or iles-iles (Amorphophallus onchophillus) is one of roots which grow commonly wildly in Indonesia. Porang contains high of glucomannan concentration, aproximatelly 41.137%. This research is aimed to study the ability of probiotic bacteria named Lactobacillus casei to grow in various concentration of porang flour( 0,5%w; 1%w and 5%w) and fermentations time and The effect of milk on the growth of probioticbacteria also studied. The results shows that pH of suspension decreased in the line with fermentation time, and porang concentration. And the addition of milk does not affect pH of the suspension. Bacteria concentration increased with the lenght of fermentation time and the high concentration of starch. Meanwhile, glucose level declined along with the lenght of fermentation time and the amount of porang suspense. The increase of suspension density is proportional to the fermentation time and concentration of porang. The effect of milk supplement did not show any different in all cases.This research concluded that bacteria Lactobacillus casei could grow in porang suspense. In the future it’s needed to study the optimum condition for bacteria Lactobacillus casei grow in porang suspense.

Karakteristik Dan Analisis Sensorik Produk Tahu dengan Koagulan Alami Nita Aryanti; Dessy Kurniawati; Amelia Maharani; Dyah Hesti Wardhani
Jurnal Ilmiah Teknosains Vol 2, No 2/Nov (2016): JiTek
Publisher : Universitas PGRI Semarang

Tahu merupakan produk olahan kedelai yang banyak dikonsumsi di Asia. Tahu diperoleh dari proses koagulasi susu kedelai menggunakan koagulan. Umumnya koagulan yang digunakan dalam proses pembuatan tahu adalah garam (CaCl2, CaSO4, MgCl2) dan asam (Asam asetat, Glukano δ-lactone (GDL)). Dalam penelitian ini dilakukan pembuatan tahu menggunakan koagulan alami belimbing wuluh, jeruk nipis dan larutan chitosan. Produk tahu yang diperoleh dibandingkan dengan produk tahu dengan penggunaan koagulan komersial CaSO4. Karakteristik tahu yang diuji meliputi yield, kadar protein, kadar air dan tekstur serta analisis sensorik yang terdiri dari rasa, aroma, warna dan tekstur. Hasil penelitian menunjukkan bahwa penggunaan koagulan alami (Belimbing wuluh, Jeruk nipis dan Chitosan) menghasilkan produk tahu dengan yield dan kadar protein yang lebih tinggi dibandingkan dengan koagulan komersial. Sedangkan kadar air tahu dengan koagulan alami Belimbing wuluh dan jeruk nipis menghasilkan produk tahu dengan kadar air yang lebih tinggi. Analisis tekstur menunjukkan bahwa koagulan chitosan menghasilkan produk tahu yang paling keras. Berdasarkan uji sensorik terhadap produk tahu, dapat dinyatakan bahwa panelis lebih menyukai sampel tahu dengan tingkat keasaman yang lebih rendah dalam penilaian rasa dan aroma. Sedangkan untuk penilaian warna, panelis lebih menyukai sampel tahu dengan konsentrasi asam yang lebih tinggi.

Kinetics and Thermodynamics of Ultrasound-Assisted Depolymerization of κ-Carrageenan Ratnawati Ratnawati; Aji Prasetyaningrum; Dyah Hesti Wardhani
Bulletin of Chemical Reaction Engineering & Catalysis 2016: BCREC Volume 11 Issue 1 Year 2016 (April 2016)
Publisher : Department of Chemical Engineering - Diponegoro University

The ultrasound-assisted depolymerization of κ-carrageenan has been studied at various temperatures and times. The κ-carrageenan with initial molecular weight of 545 kDa was dispersed in water to form a 5 g/L solution, which was then depolymerized in an ultrasound device at various temperatures and times. The viscosity of the solution was measured using Brookfield viscometer, which was then used to find the number-average molecular weight by Mark-Houwink equation. To obtain the kinetics of κ-carrageenan depolymerization, the number-average molecular weight data was treated using midpoint-chain scission kinetics model. The pre-exponential factor and activation energies for the reaction are 2.683×10-7 mol g-1 min-1 and 6.43 kJ mol-1, respectively. The limiting molecular weight varies from 160 kDa to 240 kDa, and it is linearly correlated to temperature. The results are compared to the result of thermal depolymerization by calculating the half life. It is revealed that ultrasound assisted depolymerization of κ-carrageenan is faster than thermal depolymerization at temperatures below 72.2°C. Compared to thermal depolymerization, the ultrasound-assisted process has lower values of Ea, ΔG‡, ΔH‡, and ΔS‡, which can be attributed to the ultrasonically induced breakage of non-covalent bonds in κ-carrageenan molecules.

Kinetic Study of Saponin Extraction from Sapindus rarak DC by Ultrasound-Assisted Extraction Methods Aininu Nafiunisa; Nita Aryanti; Dyah Hesti Wardhani
Bulletin of Chemical Reaction Engineering & Catalysis 2019: BCREC Volume 14 Issue 2 Year 2019 (August 2019)
Publisher : Department of Chemical Engineering - Diponegoro University

Saponin is an important plant-derived compound that is commonly found in sapindaceae plants, such as Sapindus rarak DC. Saponin is extensively used in plenty of industries as a detergent or emulsifying agent in cleansers, shampoos, and cosmetics. The extraction of saponin was previously studied and shows that the extraction assisted by ultrasonic waves was found to be an effective method. However, the previous studies have rarely examined the extraction kinetic study of the ultrasound-assisted extraction (UAE). In the present study, the extraction of saponin from Sapindus rarak DC and its extraction kinetics is conducted. The results show that the highest saponin yield of 354.92 (mg of saponin per gram of dry feed) was obtained from the extraction using a solid-to-liquid (S/L) ratio of 1:50 (w/v) at 50 °C. The amount of extracted saponin increased with the increase of extraction temperature as well as the solute ratio in the solution. However, increasing the temperature to 60 °C decreased the saponin yield. The results of a simple kinetics study of saponin extraction also show that the second-order kinetics model can better describe the UAE process, with an R2 value of 0.929 and a rate coefficient of 0.00495 L.g-1.min-1. The experimental results agree well with the practical calculations obtained using the second-order kinetics model based on an average error of 6.79%.

Mekanisasi Pengaduk Adonan Bahan Baku Wingko Babat Sebagai Upaya Peningkatan Produktivitas dan Kualitas Produk Luqman Buchori; Didi Dwi Anggoro; Dyah Hesti Wardhani
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2018: PROSIDING SNTKK 2018
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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Natrium Metabisulfit sebagai Anti-Browning Agent pada Pencoklatan Enzimatik Rebung Ori (Bambusa Arundinacea) Dyah Hesti Wardhani; Ardha Eri Yuliana; Atiqoh Sabrina Dewi
Jurnal Aplikasi Teknologi Pangan Vol 5, No 4 (2016): November 2016
Publisher : Indonesian Food Technologists

Rebung mengandung senyawa fenolik mencapai 0,204 EAG/gr rebung dan aktivitas enzim polifenol oksidase (PPO) mencapai 0,333 Unit, sehingga rawan terhadap reaksi pencoklatan enzimatis pada suhu kamar. Pencoklatan enzimatis disebabkan oleh teraktifkannya enzim PPO dengan bantuan oksigen. Sodium metabisulfit (SMB) sebagai anti-browning agent membentuk ikatan disulfida dengan enzim PPO sehingga menghambat pengikatan dengan oksigen. Tujuan penelitian ini adalah mempelajari pengaruh konsentrasi natrium metabisulfit, waktu perendaman, dan pH terhadap derajat putih, total fenol, dan aktivitas enzim PPO pada rebung selama penyimpanan. Penelitian ini menggunakan rebung ori (Bambusa arundinacea) yang diiris bentuk chip bulat dengan ketebalan 0,5 cm kemudian direndam larutan SMB (0, 1000, 2000 dan 3000 ppm) selama 15, 30, 45, 60 menit dengan variabel pH perendaman (3, 4, 6 dan 8). Respon yang diamati berupa derajat putih, total fenol dan aktivitas enzim PPO pada rebung yang disimpan beberapa hari. Hasil penelitian menunjukan aktivitas enzim PPO semakin kecil sedangkan total fenol dan derajat putih semakin besar, seiring dengan bertambahnya konsentrasi SMB dan waktu perendaman. Konsentrasi SMB terbaik untuk mencegah pencoklatan adalah 3000 ppm dengan perendaman selama 45 menit. Perendaman pada pH 3 mampu menekan aktifitas enzim PPO sehingga bisa didapatkan derajat putih tertinggi meskipun telah disimpan selama 3 hari.Bamboo shoot contained up to 0.204 EAG / gr fresh bamboo shoots and 0.333 units of the enzyme polyphenol oxidase (PPO) activity, making it susceptible for enzymatic browning reaction at room temperature. The browning were due activated of the PPO enzymes with the aid of oxygen. Sodium metabisulphite (SMB) as an anti-browning agent was formed a disulfide bond with the PPO enzyme thus inhibited the binding of the oxygen. The purpose of this research was to study the effect of concentration of SMB, soaking time, and the pH on degree of whiteness, total phenolics and PPO activity of the bamboo shoots during storage. This study used ori bamboo shoots (Bambusa arundinacea) which was sliced round chip shape with a thickness of 0.5 cm and then soaked in a solution of SMB (0, 1000, 2000 and 3000 ppm) for 15, 30, 45, 60 min with varied in pH immersion (3, 4, 6 and 8). Responses were observed in degree of whiteness, total phenolics and PPO activity of bamboo shoots. Increasing SMB concentration and soaking time affected PPO activity negatively but retained the total phenolics and degree of whiteness. Soaking the bamboo shoot using 3000 ppm of SMB for 45 min at pH 3 were able to suppress the PPO activity and maintained the highest degree of whiteness even after stored for 3 days.

PENINGKATAN EFISIENSI PADA PRODUKSI SAMBAL MELALUI SCALE-UP ALAT PENGGILING BAHAN BAKU Dyah Hesti Wardhani; Nita Aryanti; Luqman Buchori; Heri Cahyono
ABDIMAS UNWAHAS Vol 2, No 2 (2017)
Publisher : Universitas Wahid Hasyim Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/abd.v2i2.2097

Di kota Semarang terdapat beberapa UKM penghasil sambal seafood, diantaranya UKM Winafood dan Sambal Sedep Oma yang merupakam UKM mitra bagi program pengabdian masyarakat IbPUD. Kedua UKM sudah mempunyai nomer PIRT dan sertifikasi halal sehingga mempunyai potensi untuk meningkatkan kapasitas dan memperluas daerah pemasaran. Namun potensi ini terbentur kendala dalam proses produksinya. Proses penggilingan merupakan tahapan yang penting dalam persiapan bahan baku pada produksi sambal. Kedua UKM masih menggunakan peralatan skala rumah tangga dalam persiapan bahan bakunya sehingga kapasitasnya sangat terbatas. Selama ini penggilingan bahan baku dilakukan menggunakan chopper rumah tangga yang berukuran kecil kapasitas 250 g. Sehingga jika membuat sambal dari 5-6 kg cabai dan bumbu-bumbu dengan rasio yang hampir sama dengan cabai, diperlukan preparasi yang lama. Untuk mengatasi masalah pada UKM mitra tersebut, maka tim pengusul merencanakan perbaikan baik pada proses produksi dalam bentuk mekanisasi alat penggiling bahan baku berbentuk screw yang digerakan dengan motor. Alat ini mempunyai 2 ukuran hasil luaran untuk menyesuaikan dengan spesifikasi kehalusan cabai maupun bumbu yang digiling. Alat ini mampu mereduksi waktu produksi dari 8-9 jam menjadi 6-7 jam. Meskipun meningkatkan efektifitas waktu produksinya, pada kapasitas produksi 5-6 kg cabai, alat ini belum memberi peningkatan keuntungan yang berarti.Kata kunci: penggiling cabai, sambal seafood, UKM Sambal sedep Oma, UKM Winafood

PENINGKATAN KUALITAS GLUKOMANAN DARI Amorphophallus oncophyllus SECARA ENZIMATIS DENGAN a-AMILASE Dyah Hesti Wardhani; Nita Aryanti; Febrian Murvianto; Ken Dimas Yogananda
Jurnal Inovasi Teknik Kimia Vol 1, No 2 (2016)
Publisher : Fakultas Teknik Universitas Wahid Hasyim

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31942/inteka.v1i2.1651

Secara umum standar internasional mempersyaratkan tepung glukomanan mengandung glukomanan lebih dari 70%. Umbi porang (Amorphophallus oncophillus) memiliki kandungan glukomanan 55% (basis kering) dengan impuritas utama berupa pati hingga 10%. Penghilangan pati akan meningkatkan kadar glukomanan tepung porang. Penelitian ini bertujuan untuk mempelajari pengaruh kondisi hidrolisa pati menggunakan a-amilase terhadap kadar pati dan kadar glukomannan tepung porang. Hidrolisa dilakukan pada berbagai konsentrasi enzim (0,005-0,03 g enzim/g tepung porang), suhu (50-80oC) dan waktu hidrolisa (0-180 menit). Setelah glukomanan hasil purifikasi digumpalkan dengan 70% 2-propanol (IPA) dan dikeringkan, tepung yang diperoleh dianalisa kadar pati dan kadar glukomannannya. Penambahan konsentrasi enzim α-amylase dari 0,005–0,03 g enzim/g tepung porang menyebabkan kadar pati tepung porang mengalami penurunan dari 4,81% hingga 2,29% sedangkan glukomanan tepung hasil hidrolisa mengalami peningkatan dari 62,9% hingga 71,22%. Ketika konsentrasi enzim ditingkatkan menjadi 0,05 g enzim/g tepung porang, kadar pati kembali meningkat menjadi 2.91% diikuti dengan turunnya kadar glukomanan menjadi 67,3%. Secara umum, kenaikan temperatur menyebabkan semakin banyak pati yang terhidrolisa sehingga kadar glukomanan meningkat. Kadar pati kembali mengalami sedikit peningkatan pada hidrolisa diatas suhu 70oC. Meskipun penurunan kadar pati terbesar terjadi pada 30 menit pertama, namun penurunan tersebut masih tetap berlangsung hingga 180 menit. Penurunan ini diikuti dengan naiknya konsentrasi glukomanan. Pada penelitian ini kadar pati terendah (1,69%) diperoleh pada konsentrasi enzim 0,03 g/g tepung porang, suhu 70oC selama 180 menit. Pada kondisi ini diperoleh glukomanan tertinggi yaitu 73,02%. Analisa morfologi mengkonfirmasi permukaan granula hasil purifikasi lebih halus setelah impuritas berhasil dihilangkan. Kata kunci: : a-amilase, A. oncophyllus, glukomanan, pati, pemurnian

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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