Article Per Year (5 Year)
p-Index From 2020 - 2025
1.789
P-Index
This Author published in this journals
All Journal Jurnal Ilmu Pertanian Indonesia Agrointek Majalah Kulit, Karet, dan Plastik Animal Production : Indonesian Journal of Animal Production Journal of Applied Food Technology JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) JMES The International Journal of Mechanical Engineering and Sciences JURNAL ABDIKARYASAKTI Indonesian Journal of Food Technology
Rumpoko Wicaksono
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Economics, Econometrics & Finance Education Energy Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Veterinary Other

Published : 12 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search

 1   2 
Pembuatan karet riklim dari ban bekas dengan microwave ditinjau dari karakteristik vulkanisasi kompon Wicaksono, Rumpoko; Sutardi, Sutardi; Herminiwati, Herminiwati
Majalah Kulit, Karet, dan Plastik Vol 20, No 1 (2004): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1812.336 KB) | DOI: 10.20543/mkkp.v20i1.237

Abstract

The research is aimed to study the effect of heat of microwave in the preparation of reclaimed rubber from used tire and the application of rubber compound observed from the characteristics of its vulcanization. Reclaimed rubber is found from used tire treads that ground and shifted using 10 mesh of shifter. Devulcanization  was carried out in microwave with power output from 0, 100 – 200 watt. The reclaimed rubber was used as the natural rubber substitute, with proportion of 20, 40, and 60 parts per hundred of rubber. The cracteristic of the compound was tested by using Rheometer whereas the reactivity of the rubber against the Vulcanizing agents was observed by using Fourier Transform Infrared Spectrophotometer. The results showed that reclaimed  rubber prepared by heating in microwave with power output of 100 and 200 watt as well as without heating treatment showed significant effect to characteristic of vulcanization. Proportion of utilization of reclemed rubber as much as 20,40 and 60 parts showed significant effect to characteristic of vulcanization. Proportion of 40 part reclaimed rubber prepared by microwave heating with power output 100 watt showed the best characteristic of vulcanization.   Keywords : reclaimed rubber, microwave, used tire, vulcanization.  Penelitian ini bertujuan untuk mempelajari pengaruh panas microwave pada pembuatan karet riklim dari ban bekas dan penerapannya untuk kompon karet ditinjau dari karakteristik vulkanisasinya. Karet riklim dibuat dari karet telapak ban bekas yang diperkecil ukurannya hingga lolos ayakan 10 mesh. Proses devulkanisasi dilakukan dengan daya microwave mulai dari 0,100 dan 200 watt. Karet riklim yang dihasikan digunakan untuk bahan substitusi karent alam dengan proporsi 20, 40 dan 60 bagian perseratus karet. Karakteristik vulkanisasi kompon diuji dengan rheometer sedngkan reaktivitas karet terhadap pemvulkanisasi diamati dengan Fourier Transform Infrared Spektrofotometer. Hasil penelitian menunjukkan bahwa karet riklim yang dibuat dengan pemanasan microwave 100 dan 200 watt serta tanpa pemanasan berpengaruh terhadap karakteristik vulkanisasi kompon. Proporsi karet riklim sebesar 20, 40, dan 60 bagian berpengaruh terhadap karakteristik vulkanisasi kompon.  Proporsi 40 bagian karet riklim yang dibuat dengan pemanasan microwave 100 watt merupakan karet riklim yang mempunyai karakteristik vulkanisasi terbaik. Kata Kunci : karet riklim, microwave, ban bekas, vulkanisasi. 
Sensory, Physicochemical and Antioxidants Evaluation of Kecombrang (Etlingera elatior) Preservative Powder with Foam-mat Drying Method for Beef Meatballs Products Naufalin, Rifda; Wuryatmo, Erminawati; Wicaksono, Rumpoko; Islami, Laila Sausan El
ANIMAL PRODUCTION Vol. 22 No. 3 (2020)
Publisher : Faculty of Animal Science, Jenderal Soedirman University in associate with Animal Scientist Society of Indonesia (ISPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.jap.2020.22.3.77

Abstract

This study aims to determine the effect of the type and concentration of preservative powder with foam-mat drying method to produce optimal beef meatballs products seen from the chemical, sensory, and antioxidant evaluation. This study used an experimental method with a randomized block design with the factors being studied were the type of powder of kecombrang plant parts, namely flowers and stems with the concentrations used, namely 0%, 1%, 2%, and 3%. Physicochemical analysis was performed on moisture content, pH, and total protein hydrolyzed (Formol test). The sensory evaluation was carried out by 25 trained people using the descriptive and hedonic testing methods on a scale of 1-5 (very dislike to very much like). Meanwhile, the best treatment from the results of physicochemical and sensory evaluation was analyzed of bioactive compounds (antioxidants) was carried out on total flavonoids and total phenols. The results showed that the best treatment combination was the type of flower preservative with a concentration of 2% which had characteristics with an average moisture content of 57.19 ± 5.71%, pH 7.1 ± 0.21, hydrolyzed protein content (Formol) 1.40 ± 0.35%, whitish-gray color (2.72 ± 1.40), scents of meat and kecombrang (3.64 ± 0.49), slightly chewy texture (3.52 ± 0.65), flavored with meat and kecombrang (3.68 ± 0.75), is rather preferenced by panelists (3.12 ± 0.97), and results of antioxidants evaluation were total flavonoids 2.42 mg QE / 100 mg, total phenolic 179.53 mg QE / 100 mg. The concentration of kecombrang flower and stems powder suitable for adding to beef meatballss is seen from the physicochemical and sensory evaluation up to 2%.
Pembuatan karet riklim dari ban bekas dengan microwave ditinjau dari karakteristik vulkanisasi kompon Rumpoko Wicaksono; Sutardi Sutardi; Herminiwati Herminiwati
Majalah Kulit, Karet, dan Plastik Vol 20, No 1 (2004): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1812.336 KB) | DOI: 10.20543/mkkp.v20i1.237

Abstract

The research is aimed to study the effect of heat of microwave in the preparation of reclaimed rubber from used tire and the application of rubber compound observed from the characteristics of its vulcanization. Reclaimed rubber is found from used tire treads that ground and shifted using 10 mesh of shifter. Devulcanization  was carried out in microwave with power output from 0, 100 – 200 watt. The reclaimed rubber was used as the natural rubber substitute, with proportion of 20, 40, and 60 parts per hundred of rubber. The cracteristic of the compound was tested by using Rheometer whereas the reactivity of the rubber against the Vulcanizing agents was observed by using Fourier Transform Infrared Spectrophotometer. The results showed that reclaimed  rubber prepared by heating in microwave with power output of 100 and 200 watt as well as without heating treatment showed significant effect to characteristic of vulcanization. Proportion of utilization of reclemed rubber as much as 20,40 and 60 parts showed significant effect to characteristic of vulcanization. Proportion of 40 part reclaimed rubber prepared by microwave heating with power output 100 watt showed the best characteristic of vulcanization.   Keywords : reclaimed rubber, microwave, used tire, vulcanization.  Penelitian ini bertujuan untuk mempelajari pengaruh panas microwave pada pembuatan karet riklim dari ban bekas dan penerapannya untuk kompon karet ditinjau dari karakteristik vulkanisasinya. Karet riklim dibuat dari karet telapak ban bekas yang diperkecil ukurannya hingga lolos ayakan 10 mesh. Proses devulkanisasi dilakukan dengan daya microwave mulai dari 0,100 dan 200 watt. Karet riklim yang dihasikan digunakan untuk bahan substitusi karent alam dengan proporsi 20, 40 dan 60 bagian perseratus karet. Karakteristik vulkanisasi kompon diuji dengan rheometer sedngkan reaktivitas karet terhadap pemvulkanisasi diamati dengan Fourier Transform Infrared Spektrofotometer. Hasil penelitian menunjukkan bahwa karet riklim yang dibuat dengan pemanasan microwave 100 dan 200 watt serta tanpa pemanasan berpengaruh terhadap karakteristik vulkanisasi kompon. Proporsi karet riklim sebesar 20, 40, dan 60 bagian berpengaruh terhadap karakteristik vulkanisasi kompon.  Proporsi 40 bagian karet riklim yang dibuat dengan pemanasan microwave 100 watt merupakan karet riklim yang mempunyai karakteristik vulkanisasi terbaik. Kata Kunci : karet riklim, microwave, ban bekas, vulkanisasi. 
Characterization of Layer-by-Layer Biodegradable Films Based on Hydroxypropyl Methylcellulose-Nanochitosan Muna, Aulal; Wicaksono, Rumpoko; Wibowo, Condro
Journal of Applied Food Technology Vol 10, No 2 (2023)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.20868

Abstract

This research investigates the physical and optical properties of single-layer and layer-by-layer biodegradable films composed of hydroxypropyl methylcellulose (HPMC) and nanochitosan. Initially, HPMC and nanochitosan were formulated as single layers at various concentrations, and subsequently, the selected formulas were utilized to produce a layer-by-layer film. The results indicate that the concentrations of 0.4% w/v HPMC and 0.5% w/v of nanochitosan were successfully assembled into a layer-by-layer biodegradable film. Assessment based on multiple parameters (thickness, moisture content, water vapor transmission rate, color, transparency, and biodegradability) reveals that the deposition of nanochitosan onto HPMC in a layer-by-layer configuration enhances most characteristics of single-layer HPMC films, with the exception of optical properties. Moreover, all samples were degraded within a seven-day observation period.
ANALISIS STRATEGI PENGELOLAAN USAHA MIKRO BERBASIS APLIKASI TEKNOLOGI TEPAT GUNA HASIL INOVASI RISET DALAM UPAYA MENINGKATKAN EKSISTENSI PRODUK YOGHURT (STUDI KASUS PADA USAHA MIKRO YOGHURT SEHATI) Naufalin, Rifda; Wicaksono, Rumpoko; Bawono, Icuk Rangga; Supriyanti, Retno
Jurnal Abdikaryasakti Vol. 4 No. 1 (2024): April
Publisher : Universitas Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25105/ja.v4i1.18316

Abstract

Pengabdian masyarakat merupakan salah satu Tri Dharma Perguruan Tinggi yang dilakukan untuk memberikan kontribusi kepada masyarakat luas. Program pengabdian kepada masyarakat ini bertujuan untuk membantu melakukan dan menentukan strategi pengelolaan dan pengembangan Usaha Mikro Kecil dan Menengah (UMKM) yang mandiri secara ekonomi dan sosial melalui penerapan aplikasi teknologi tepat guna hasil dari inovasi riset yang telah dilakukan. Permasalahan yang menjadi fokus dalam penerapan program pengabdian masyarakat ini adalah bagaimana cara kelompok usaha yoghurt drink dapat menerapkan teknologi diversifikasi yoghurt drink, bagaimana penggunaan kemasan produk yoghurt drink yang bagus, dan bagaimana cara meningkatkan kapasitas pengelolaan usaha melalui kapasitas pemasaran produk secara offline dan online. Untuk meningkatkan keberlanjutan usaha melalui eksistensi produk di pasaran dilakukan dengan metode penerapan teknologi tepat guna modern berskala sedang dalam proses produksi, penerapan teknologi diversifikasi produk melalui yoghurt drink rempah dari ekstrak bunga kecombrang dan berbagai varian rasa teh bunga kecombrang yang mana produk tersebut merupakan hasil-hasil riset dari riset yang telah dilakukan sebelumnya sekaligus penerapan kemasan produk yang lebih bagus untuk menjaga kualitas dari produk yoghurt yang dikemas sekalian sebagai ajang untuk menarik lebih banyak konsumen. Selain itu, dilakukan pula pelatihan dan penyuluhan mengenai proses pengolahan yoghurt kecombrang, Good Manufacturing Practice (GMP) tentang produk olahan yoghurt kecombrang, strategi pemasaran produk yang efektif secara offline dan online sehingga dapat menjangkau market yang lebih luas, dan pencatatan keuangan yang efisien melalui preferensi konsumen. Hasil dari program pengabdian masyarakat ini mampu meningkatkan manajemen pengelolaan usaha mikro UMKM Yoghurt Sehati secara lebih efektif dan efisien untuk jangka waktu yang panjang dalam upaya untuk meningkatkan nilai ekonomi atau daya jual dari produk yoghurt drink kecombrang melalui kapasitas pemasaran produk dengan metode pemasaran online dan offline secara lebih efektif dan kompetitif dengan produk lain di pasaran.
Simple Bond-Graph Model To Predict Dried Material Temperature Evolution in A Batch Type Rotary Dryer Waluyo, Sugeng; Ardiansyah, Ardiansyah; Latifasari, Nurul; Kartiko, Condro; Arsil, Poppy; Wicaksono, Rumpoko; Aliim, Muhammad Syaiful; Naufalin, Rifda
JMES The International Journal of Mechanical Engineering and Sciences Vol 8, No 2 (2024)
Publisher : LPPM, Institut Teknologi Sepuluh Nopember, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j25807471.v8i2.14934

Abstract

In this work, we model temperature evolution inside a batch type rotary dryer by using the bond-graph method. The evolution model proposed here is mainly developed to predict dried material temperature inside the dryer during drying process. We implement the model in the 20-SIM bond-graph simulator (Controllab Products, the Netherlands) which shows realistic behaviors of the dried material temperature evolution with different combustion scenarios and rotation speeds.
Utilization of Nanocellulose Fiber from Tapioca Industrial Solid Waste as a Bioplastic Filling Material Wicaksono, Rumpoko; Wijayanti, Nur
Indonesian Journal of Food Technology Vol 1 No 1 (2022): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (446.773 KB) | DOI: 10.20884/1.ijft.2022.1.1.6158

Abstract

This study aims to examine the properties of nanocellulose fibers produced from cassava through the acid hydrolysis process, as well as their potential use as a filler for bioplastics based on cassava starch (tapioca). The treatment of this research was acid hydrolysis process time consisting of 15 and 30 minutes and the use of nanocellulose fiber as a filler for bioplastics as much as 0%, 1%, 2%, and 3% w/w starch. The results of this study indicate that the diameter of the nanocellulose fibers produced is about 18-40 nm, good dispersion stability, the crystallinity index of the nanocellulose fibers produced by acid hydrolysis for 15 and 30 minutes are 39.7% and 31.2%, respectively. The addition of nanocellulose fibers can increase the tensile strength, but decrease its elongation ability.
Ekstraksi Bunga Kecombrang dan Rosela dengan Metode MAE serta Aplikasinya pada Produk Permen Jelly Puspitasari, Regita; Naufalin, Rifda; Purbowati, Ike Sitoresmi Mulyo; Wicaksono, Rumpoko
Jurnal Ilmu Pertanian Indonesia Vol. 29 No. 3 (2024): Jurnal Ilmu Pertanian Indonesia
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18343/jipi.29.3.491

Abstract

Research in recent years has shown the antioxidant activities of kecombrang and roselle flowers, as well as the antibacterial properties of kecombrang, so these materials have potentials to be developed as a functional food product. With an easy manufacturing process and basic ingredients that are easy to obtain, jelly candy is one of the preparations that can be applied to kecombrang and roselle flower extracts. This research aims 1) to determine the effect of variations in microwave-assisted extraction time and power on the physicochemical characteristics of the resulting extract and 2) to determine the effect of variations in the ratio of kecombrang and roselle flower extracts as ingredients for jelly candy products on the physical, chemicall, and sensory characteristics of the product. Research on the extraction of kecombrang and roselle flower powder used a randomized block design (RBD). Treatment consisted of two factors: 1) extraction power (150, 200, and 250 watts); 2) extraction time (3, 5, and 7 minutes). The data obtained were analyzed using the SPSS program. The analysis results showed that the best extraction of kecombrang and roselle flowers were at 250 watts of power and 5 minutes of extraction time. The best extraction results are then processed into jelly candy with the best sensory results in the 15%:25% sample. This jelly candy product contains reduced sugar levels of 12.41%, vitamin C levels of 23.58 mg/100g, total phenol levels of 47.58 mg/100g, total flavonoid levels of 18.80 mg/100g, and antioxidant activity amounting to 28.24 mg/100g. Keywords: extraction, jelly candy, kecombrang, MAE, rosella
Perbaikan Desain dan Informasi Kemasan Yoghurt Kecombrang Sebagai Upaya Meningkatkan Daya Saing Produk UMKM Yoghurt Sehati Rifda Naufalin; Rumpoko Wicaksono; Icuk Rangga Bawono; Muhammad Yusuf Nugroho; Popi Nurhopipah
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol. 6 No. 1 (2025)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v6i1.2007

Abstract

One way to develop Micro, Small and Medium Enterprises (MSMEs) through higher education is by carrying out community service. Yoghurt Sehati MSMEs face obstacles in increasing the competitiveness of their products in an increasingly competitive market. Product packaging that is still simple is considered less able to attract consumer attention and needs to be improved in order to compete more effectively. This community service program aims to assist Yoghurt Sehati MSMEs in improving the design and information on their product packaging. The methods used in this service include socialization of activities, introduction of new labels and packaging, training and effective business development assistance. The community service team carried out activities that included improving packaging labels, introducing more informative packaging, and entrepreneurship training. Through this community service activity, the condition of MSMEs can improve, MSME knowledge increases, and marketing becomes more effective.
Sensory Characteristics of Cow's Milk Yogurt with the Addition of Kecombrang Stem Extract Nurhopipah, Popi; Naufalin, Rifda; Wicaksono, Rumpoko
Indonesian Journal of Food Technology Vol 3 No 2 (2024): Indonesian Journal of Food Technology
Publisher : Program Studi Teknologi Pangan Fakultas Pertanian UNSOED

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.ijft.2024.3.2.10032

Abstract

Yogurt is a fermented dairy product that plays an important role in the balance of microflora in the human digestive system. The functional properties of yogurt can be enhanced by adding bioactive components from kecombrang (Etlingera elatior) extract. Kecombrang is a spice plant belonging to the Zingiberaceae family and has been used in food products. The commonly used parts of this plant are the flowers, leaves, and stems. The purpose of this research is to determine the sensory characteristics of cow's milk yogurt with the addition of kecombrang stem extract. The experimental design used was a Completely Randomized Design (CRD) with the factor being the concentration of kecombrang stem extract added, which was 2.5%, 5%, and 7.5%. Data analysis used Analysis of Variance (ANOVA) at a significance level of 5%. The results of the study showed that the addition of kecombrang stem extract did not have a significant effect (p>0.05) on the sensory characteristics of yogurt.
Co-Authors ARDIANSYAH ARDIANSYAH Ayuningtyas, Laksmi Putri Budi Sustriawan Condro Kartiko Condro Wibowo Dian Novitasari Eka Safitri Herminiwati Herminiwati Herminiwati Herminiwati, Herminiwati Hidayah Dwiyanti Icuk Rangga Bawono Icuk Rangga Bawono, Icuk Rangga Islami, Laila Sausan El Isti Handayani Muhammad Syaiful Aliim Muhammad Yusuf Nugroho Muna, Aulal Mustaufik Nadiya, Ienas Nur Aini Nurhopipah, Popi Nurul Latifasari Popi Nurhopipah Poppy Arsil purbowati, ike sitoresmi mulyo Puspitasari, Regita Ramadani, Nurista Riski Retno Supriyanti Rifda Naufalin Rifda Naufalin Santi Dwi Astuti Sugeng Waluyo Sutardi Sutardi Sutardi Sutardi Wijayanti, Nur Wuryatmo, Erminawati