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All Journal Reaktor Teknotan: Jurnal Industri Teknologi Pertanian Bulletin of Chemical Reaction Engineering & Catalysis Jurnal Sosioteknologi Journal of Mathematical and Fundamental Sciences Journal of Engineering and Technological Sciences Journal of Industrial and Information Technology in Agriculture ASEAN Journal of Chemical Engineering Jurnal Teknik Kimia Indonesia Bulletin of Chemical Reaction Engineering & Catalysis

M.T.A.P. Kresnowati

Department Of Chemical Engineering, Faculty Of Industrial Engineering, Institut Teknologi Bandung, Ganesha 10, Bandung, 40132, Indonesia

Author-ID : 435253

Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

Published : 22 Documents Claim Missing Document

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Nanomagnetic Particle Production: Effect of Carbon and Iron Sources Kresnowati, M.T.A.P.; Wijaya, Andy Wiranata; Andry, Andry
Journal of Engineering and Technological Sciences Vol 48, No 6 (2016)
Publisher : ITB Journal Publisher, LPPM ITB

Production of nanomagnetic particles via microbial processes offers the advantage of better biocompatibility for medical applications. However, this process is not widely applied due to the difficulties in cultivating magnetotactic bacteria in the lab. This research explored the possibilities of cultivating magnetotactic bacteria in order to produce nanomagnetic particles in the lab and in particular to find the carbon and iron sources to get the optimum yield of nanomagnetic particles. Experiments were performed as semiaerobic-batch-magnetotactic-bacteria cultivations. The carbon source in the media was varied as: sodium lactate, sodium acetate, and sodium pyruvate. As for the iron source, either Fe-citrate or Fe-quinate was used. Bacterial cell growth was monitored using the turbidometry-gravimetry method, substrate concentration was measured using high performance liquid chromatography (HPLC), while the cellular iron content was measured using electron dispersive X-ray spectroscopy (EDS) and transmission electronic microscopy (TEM). It was observed that cell growth did not correlate with the production of nanomagnetic particles. The bacteria grew best on sodium pyruvate and Fe-quinate, however, the best yield of nanomagnetic particles was obtained from the cultivation with sodium acetate and Fe-quinate. The obtained TEM images confirmed the presence of nanomagnetic particles.

Microbial Production of Xylitol from Oil Palm Empty Fruit Bunch Hydrolysate: Effects of Inoculum and pH Kresnowati, Made Tri Ari Penia; Setiadi, Tjandra; Tantra, Tan Mellisa; Rusdi, David
Journal of Engineering and Technological Sciences Vol 48, No 5 (2016)
Publisher : ITB Journal Publisher, LPPM ITB

Considering its high content of hemicellulose, oil palm empty fruit bunch (EFB) lignocellulosic biomass waste from palm oil processing has the potential to be utilized as the raw material for the production of xylitol, a low calorie, low GI, and anti cariogenic alternative sugar with similar sweetness to sucrose. This research explored the possibility of converting EFB to xylitol via green microbial fermentation, in particular the effects of inoculum and initial pH on the fermentation performance. It was observed that the cell concentration in the inoculum and the initial pH affect cell growth and xylitol production. pH 5 was observed to give the best fermentation performance. Further, the fermentation tended to yield more xylitol at higher initial cell concentration. It was also observed that no growth or fermentation inhibitory compounds were found in the EFB hydrolysate obtained from enzymatic hydrolysis of EFB. Thus it can be used directly as substrate for xylitol fermentation.

Development of Instant Microbial Starter for Production of Fermented Cassava Flour: Effect of Vacuum Drying Temperature, Carrier Media, and Storage Temperature Kresnowati, Made Tri Ari Penia; Bindar, Yazid; Rahmina, Fathya
Journal of Engineering and Technological Sciences Vol 50, No 6 (2018)
Publisher : ITB Journal Publisher, LPPM ITB

Cassava is an important crop for tropical countries such as Nigeria, Brazil, Thailand, and Indonesia. The potential utilization of cassava in the food industry can be enhanced by processing cassava into fermented cassava flour (fercaf), which has been shown to have a neutral color and aroma as well as low cyanogenic content. The use of specific microbial starter in the cassava chip fermentation for fercaf production will direct the fermentation process, maintaining a high quality of the produced flour. Thereby, the availability of an easy-to-use microbial starter is important for the production of fermented cassava flour. The aim of this study was to evaluate vacuum drying methods in the preparation of microbial starter for fermented cassava flour production. In particular, the effects of carrier media, drying and storage temperature on cell viability in dry starter were tested. The results showed that different methods should be applied to different microbial species. Bacillus subtilis and Aspergillus Oryza should be prepared using fercaf as the carrier media at a drying temperature of 55 °C, whereas Lactobacillus plantarum starter should be prepared using skim milk as the carrier media at a drying temperatur of 40°C. Apart from B. subtilis, the starters should be stored in a refrigerator.

Shelf-life Evaluation of Packaged Fermented Cassava Flour Lestari, Dianika; Liandro, Yessica; Ang, Elvina; Kresnowati, M.T.A. Penia
Journal of Engineering and Technological Sciences Vol 51, No 1 (2019)
Publisher : ITB Journal Publisher, LPPM ITB

Cassava is a carbohydrate source with high productivity per hectare of plantation. Cassava is made into flour to extend its shelf life. However, traditional flour still has low quality due to its yellowish color and distinct odor. Fermented cassava flour (FERCAF) is produced by fermentation of cassava chips in a circulated retting fermenter by using a combination of Lactobacillus plantarum, Bacillus subtilis, and Aspergillus oryzae, followed by drying and milling. This process has been used successfully to produce flour with a white color and a neutral aroma. To enable industrial scale production and market introduction, the quality deterioration and shelf life of packaged FERCAF should be determined. The objective of this research was to investigate the effect of storage time and packaging type on the physicochemical properties and to determine shelf life of packaged FERCAF. FERCAF was stored in a controlled-incubator over 94 days using two packaging types: LDPE plastic and kraft paper. Based on the result, the number of microorganisms over 94 days of storage was within safe limits. The average estimated shelf life of packaged FERCAF was in the range of 3-4 months at ambient temperature. The shelf life of FERCAF packaged in LDPE plastic was approximately 15 days longer than that packaged in kraft paper.

Kinetic study on Fermentation of xylose for The Xylitol Production Efri Mardawati; Andi Trirakhmadi; MTAP Kresnowati; Tjandra Setiadi
Journal of Industrial and Information Technology in Agriculture Vol 1, No 1 (2017): AUGUST 2017
Publisher : Universitas Padjadjaran

Xylitol is a natural sugar that has the sweetness level similar to sucrose, but has lower calorie. It is an important sugar alternate for diabetics people. Reduction of xylose is a normally method to produce the xylitol. It Conducted via chemical hydrogenation of xylose at high pressures and temperatures by reacting pure xylose with hydrogen gas using a metal catalyst. This process requires pure xylose as the raw material. Alternatively, the reduction process can be carried out via fermentation. This process does not require high purity of xylose as the raw material, and thus the oil palm empty fruit bunch (EFB) hydrolysate, without any prior pretreatment, can be used. In order to scale up the xylitol production via fermentation, kinetic study of xylitol fermentation including growth and xylitol formation kinetic using the synthetic xylose as substrate will be required. Data used in the kinetic model development were obtained from series of batch fermentations of Debaryomycess hansenii ITB CCR85 varying the initial xylose and glucose concentrations. Yeast growth could be sufficiently modeled using the Monod kinetics, whereas xylitol production could be reasonably well modelled by Luedeking Piret kinetics.

Downstream Processing of Xylitol from Oil Palm Empty Fruit Bunch Hydrolysate: Effects of Impurities from OPEFB Hydrolysate on Xylitol Crystalls Made Tri Ari Penia Kresnowati; Faradiva Dwinta; Susi Zukriwati
Jurnal Teknik Kimia Indonesia Accepted Manuscript
Publisher : ASOSIASI PENDIDIKAN TINGGI TEKNIK KIMIA INDONESIA (APTEKIM)

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract. Oil palm empty fruit bunch (OPEFB) contains xylose that can be utilized as the raw material for xylitol production, for example via fermentation. Besides containing xylitol, the fermentation broth using OPEFB hydrolysate as the substrate also contains other metabolic products: ethanol, acetic acid, cell-biomass; left-over substrates: glucose, xylose, inorganic salts, and residue of OPEFB. Downstream processing of the fermentation broth is necessary to produce xylitol with high purity. This article presents the evaluation of downstream processing for xylitol production, which comprises centrifugation, activated carbon adsorption, evaporation, and crystallization. In particular the effects of impurities from OPEFB hydrolysate on xylitol crystal was evaluated. The results show that fermentation broth composition, as well as xylitol concentration, significantly affect the yield, purity, and whiteness index of the obtained xylitol crystal. Keywords: adsorption, centrifugation, crystallization, fermentation, xylitol. Abstrak. Proses Hilir Produksi Xilitol dari Hidrolisat Tandan Kosong Kelapa Sawit. Tandan kosong kelapa sawit (TKKS) mengandung xilosa yang dapat dimanfaatkan sebagai bahan baku pembuatan xilitol, misalnya melalui fermentasi. Selain mengandung xilitol, kaldu fermentasi yang memanfaatkan hidrolisat TKKS sebagai substrat juga mengandung produk metabolisme lainnya seperti etanol, asam asetat, biomassa sel; dan substrat sisa yaitu: glukosa, xilosa, garam anorganik, dan residu TKKS. Proses hilir kaldu fermentasi ini diperlukan untuk menghasilkan xilitol dengan kemurnian tinggi. Artikel ini menyajikan evaluasi awal proses hilir produksi xilitol, yang meliputi sentrifugasi, adsorpsi dengan karbon aktif, evaporasi, dan kristalisasi. Hasil penelitian menunjukkan bahwa komposisi kaldu fermentasi serta konsentrasi xilitol berpengaruh nyata terhadap rendemen, kemurnian, dan indeks keputihan kristal xilitol yang diperoleh. Keywords: adsorpsi, fermentasi, kristalisasi, sentrifugasi, xilitol.

Comparative Study of Glucose and Xylose Production in Enzymatic Hydrolysis Result by Batch and Fed Batch Method Silvia Oktavia Nur Yudiastuti; Efri Mardawati; MTAP Kresnowati; Yazid Bindar
Teknotan: Jurnal Industri Teknologi Pertanian Vol 12, No 1 (2018): TEKNOTAN, April 2018
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol12n1.9

Xylose is a five carbon chain monosaccharide that can be used as a substrate in the fermentation of low-calorie xylitol. While glucose is a six carbon chain monosaccharide that can be processed into glucose syrup as a more stable natural sweetener in the food processing industry. Xylose is xylan monomer produced from hydrolysis of hemicellulose from plants or biomass woody waste. While glucose is the result which is also produced in xylan hydrolysis by xylanase enzymatic hydrolysys. In the search for the source of hemicellulose, oil palm empty fruit bunch (OPEFB) as a solid waste from crude palm oil processing is a source that can be utilized in this research. OPEFB waste is abundant by the increasing world demand for vegetable oil. Considering the OPEFB enzymatic hydrolysis was a hetrogenous solid-liquid reaction, fed batch feeding of substrate was thought to improve the reaction performance. Hydrolysis experiments were performed at temperature 500C, pH 5 and for 96 hours hydrolysys time with substrate concentration at 15% and enzyme dose of 1%. The result showed that the feed-batch hydrolysis configuration provided higher yield of xylose and glucose than batch configuration but unsignificant.Keywords : Enzymatic Hydrolysis, Fed-batch, glucose, Xylan, Xylanase, Xylose.

Pemetaan Pengaruh Proses Pengolahan pada Kualitas Biji Kakao Menggunakan Metode Metabolik Profiling dengan GC/MS Made Tri Ari Penia Kresnowati; Hana Nur Fitriana; Ronny Purwadi
Reaktor Volume 17 No. 3 September 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

Abstract MAPPING THE EFFECTS OF COCOA POST HARVEST PROCESSING ON COCOA BEAN QUALITY BY METABOLIC PROFILING METHOD USING GC/MS. The quality of cocoa is strongly effected by the implemented post harvest processes. The fermented cocoa beans is presumed to have higher quality than the unfermented ones, whereas roasting strongly affects the organoleptic quality of the cocoa products. However, what exactly differentiates those cocoa beans are not known yet. This research was foccused on the mapping of post harvest processing method on the quality of cocoa beans, using metabolic profiling method. Different types of cocoa bean samples, that were fermented, roasted, fermented and roasted, as well as unfermented and unroasted (as control) were analysed by GC-MS. The obtained metabolic profiles were further mapped using Principal Component Analysis (PCA). The results showed that there were significant different on samples processed through different processing methods. The fermentation and roasting of cocoa beans direct the process such that more homogenous metabolic composition were obtained. Kata kunci: cocoa beans; fermentation; metabolomic; PCA; processing; roasting Abstract Proses pengolahan biji kakao sangat menentukan kualitas kakao yang dihasilkan. Biji kakao terfermentasi diyakini memiliki kualitas yang lebih tinggi dibandingkan biji kakao tanpa fermentasi. Proses penyangraian juga diyakini sangat menentukan kualitas organoleptik produk olahan kakao. Akan tetapi, para pelaku bisnis kakao masih belum mengetahui secara pasti apa yang membedakan hal tersebut. Penelitian ini berfokus pada pemetaan pengaruh proses pengolahan pada kualitas biji kakao, menggunakan metode metabolik profiling. Sampel biji kakao dengan berbagai proses pengolahan: difermentasi, disangrai, difermentasi dan disangrai, serta kontrol (tidak difermentasi dan tidak disangrai) dianalisa dengan GC/MS untuk memetakan komposisi metabolitnya. Spektrum metabolit yang diperoleh kemudian dipetakan menggunakan metode Principal Component Analysis (PCA). Hasil yang diperoleh menunjukkan terdapat perbedaan yang signifikan antara sampel dengan berbagai proses pengolahan tersebut, pengolahan biji kakao yang terdiri dari fermentasi dan penyangraian mengakibatkan komposisi biji kakao yang lebih seragam. Keywords: biji kakao; fermentasi; metabolomik; PCA; pemrosesan; penyangraian

KINETIC STUDY OF OIL PALM EMPTY FRUIT BUNCH ENZYMATIC HYDROLYSIS Diah Meilany; Efri Mardawati; Made Tri Ari Penia Kresnowati; Tjandra Setiadi
Reaktor Volume 17 No. 4 Desember 2017
Publisher : Dept. of Chemical Engineering, Diponegoro University

As lignocellulosic biomass, Oil Palm Empty Fruit Bunch (OPEFB) can be used as the source of xylose that can be further utilized as the raw material for xylitol production. The processing of OPEFB to xylose comprises of pretreatment and hydrolysis that can be performed enzymatically. This process offers the advantages of moderate operation conditions and more environmentally friendly. This article describes the kinetic study of enzymatic hydrolysis process of OPEFB for producing xylose using self-prepared and commercial xylanase enzymes. Despite the possible mass transfer limitation, the Michaelis Menten kinetics was hypothesized. The results indicated that the reaction at pH 5 and 60°C followed the Michaelis Menten kinetics, with Vm of 0.84 g/L-h and Km of 48.5 g/L for the commercial enzyme, and Vm of 0,38 g/L-h and Km of 0,37 g/L for the self-prepared enzyme. The reaction is affected by temperature, with Ea of 8.6 kcal/gmol. The performance of self-prepared xylanase enzyme was not yet as good as the commercial enzyme, Cellic Htec 2. Keywords: enzymatic hydrolysis; kinetics parameter; OPEFB; xylanase; xylose

Performance of Various Organic Solvents as Reaction Media in Plant Oil Lipolysis with Plant Lipase Astri Nur Istyami; Tatang Hernas Soerawidjaja; Tirto Prakoso; Tri Ari Penia Kresnowati
Reaktor Volume 18 No. 2 June 2018
Publisher : Dept. of Chemical Engineering, Diponegoro University

Fatty acids are intermediate substances in synthesis of oleochemical products. Enzymatic technology of fatty acids production (also known as lipolysis) is now developing as potential substitution for the conventional production of fatty acid, i.e. thermal hydrolysis of triglyceride. It offers more economical process condition, low energy consumption, and minimal product degradation compared to the conventional process. This research aims to evaluate performance of various organic solvents as reaction media in lipolysis with plant latex lipase. Organic solvents observed were chloroform, n-hexane, diethyl ether, benzene, acetone, ethanol, methanol, n-heptane, and isooctane. Analysis of each organic solvent effect on lipolysis was described based on solvents properties. Conversion of lipolysis with organic solvents is 0,10-1,25 times fold compared to conversion of non-solvent lipolysis. We suggest that dielectric constant and viscosity are the two main organic solvent properties affecting lipase performance in lipolysis. Overall, n-hexane, n-heptane, and isooctane are recommended to be used as reaction media in lipolysis with plant lipase because their effects to degree of lipolysis are positive. Keywords: lipolysis; lipase; organic solvent; frangipani

Co-Authors A. R. Tanujaya A. Zaenuddin Abdul Aziz Afina Rahmani Andi Trirakhmadi Andry, Andry Ang, Elvina Angina Meitha Astri Nur Istyami Dewinka Anugeraheni Diah Meilany Diah Meilany Dianika Lestari Dianika Lestari Dianika Lestari Efri Mardawati Faradiva Dwinta Hana Nur Fitriana I.G.B Ngurah Makertihartha Ibnu Maulana Hidayatullah Istiqomah, Noviani Arifina K. Trihatmoko Khairul Hadi Burhan L. Turyanto Laras Cempaka Lestari, Dianika Liandro, Yessica Lienda Aliwarga Lienda Aliwarga Lienda Aliwarga Mukti, Rendy Mustofa Anshori Nicholaus Prasetya R Muhamad Jafar Rahmina, Fathya Ronny Purwadi Ronny Purwadi Rusdi, David Setiadi, Tjandra Silvia Oktavia Nur Yudiastuti Subiantoro Subiantoro Susanto Purwo Susi Zukriwati Tantra, Tan Mellisa Tatang Hernas Soerawidjaja Tirto Prakoso Vita Wonoputri Wijaya, Andy Wiranata Yasid Bindar Yazid Bindar Yazid Bindar Yazid Bindar Yazid Bindar

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