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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

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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

The Effects of Operational Conditions in Scaling Up of Xylanase Enzyme Production for Xylitol Production Diah Meilany; Dewinka Anugeraheni; Abdul Aziz; Made Tri Ari Penia Kresnowati; Tjandra Setiadi
Reaktor Volume 20 No.1 March 2020
Publisher : Dept. of Chemical Engineering, Diponegoro University

The biological route to produce xylitol from Oil Palm Empty Fruit Bunches (EFBs) comprises of EFBs pretreatment, enzymatic hydrolysis, fermentation, and downstream separation of the produced xylitol. Due to the specificity in the hemicellulose composition of EFBs, a xylanase enzyme that has a high affinity to EFBs is required to hydrolyze the EFBs into xylose. In this research, the influences of aeration, humidity, and mixing in xylanase production were mapped. The xylanase production was performed by Aspergillus fumigatus ITBCCL170 in a solid-state fermentation using a tray fermenter with EFBs as the substrate. The optimal configuration was further scaled up into xylanase production using 1000 g of EFBs as the substrate. The results showed that the highest enzyme activity was 236.3 U/g EFB, obtained from the use of humid air airflow of 0.1 LPM, and mixing was performed once a day. The scaling up resulted in a lower xylanase activity and call for a better design of the fermenter.Keywords: aeration, humidity, mixing, OPEFBs, tray fermenter, xylanase, xylitol

Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf) Dianika Lestari; Made Tri Ari Penia Kresnowati; Afina Rahmani; Lienda Aliwarga; Yasid Bindar
Reaktor Volume 19 No. 3 September 2019
Publisher : Dept. of Chemical Engineering, Diponegoro University

Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour. However, FERCAF did not have structural component (such as gluten) to provide dough's viscoelasticity and ability to retain gas to hold the volume of bread after baking. Hydrocolloids were added to FERCAF based GF bread to increase water binding of dough. This research aimed to investigate the effect hydrocolloids addition on the characteristics of GF bread made from rice flour and fermented cassava flour (FERCAF). Effect of hydrocolloids to flour ratio (2 %, 3 % and 5 %-wt) and types of hydrocolloid (xanthan gum, agar, and carrageenan) on specific volume of bread, bake loss, bread texture, and microstructure of the bread were investigated. Bread textures were measured using Texture Profile Analyzer (TPA), and microstructure was analysed by SEM. Data experiment showed that addition of hydrocolloids improved GF bread characteristics, specifically increased volume specific, increased porosity, and reduced hardness of GF bread.Keywords: gluten-free bread; cassava; fermented cassava flour; Fercaf; hydrocolloids

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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