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All Journal Reaktor Teknotan: Jurnal Industri Teknologi Pertanian 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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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

MEMAHAMI PENGEMBANGAN TEKNOLOGI DAN PRODUK INDUSTRI PROSES DARI TAHAP RISET KE TAHAP KOMERSIAL: STUDI KASUS PENGEMBANGAN INDUSTRI FERCAF Made Tri Ari Penia Kresnowati; Yazid Bindar
Jurnal Sosioteknologi Vol. 20 No. 2 (2021): AUGUST 2021
Publisher : Fakultas Seni Rupa dan Desain ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/sostek.itbj.2021.20.2.2

Technology and products are developed based on innovation, through sequential stages from basic research tocommercialization. The concept of Technology Readiness Level (TRL) defines technology development into nine stages,from idea generation (TRL 1) to the development of technology and products for commercialization (TRL 9). Leaping fromone implementation stage to another in technology development may result in technological valley of death. The processindustry is a group of industries that involve chemical processes in converting raw materials into products via series ofunit processes. Technology development for the process industry can also be defined in stages of technology readinesslevels, by using adapted specific targets for each stage. This paper presents a concept for assessing the development oftechnology for the process industry. A case study on analyzing technology readiness level for the technology developmentfor the Fercaf industry is presented along with factors involved.

Dynamics of Cocoa Bean Pulp Degradation during Cocoa Bean Fermentation: Effects of Yeast Starter Culture Addition Laras Cempaka; Lienda Aliwarga; Susanto Purwo; Made Tri Ari Penia Kresnowati
Journal of Mathematical and Fundamental Sciences Vol. 46 No. 1 (2014)
Publisher : Institute for Research and Community Services (LPPM) ITB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.math.fund.sci.2014.46.1.2

Fermentation is a crucial step in the post-harvest processing of cocoa beans. This process comprises mixed culture microbial activities on the cocoa bean pulp, producing metabolites that act as important precursors for cocoa flavour development. Variations in the microbial population dynamics during the fermentation process may induce changes in the overall process. Thus, the introduction of a specific microbial starter culture may improve the quality of the fermentation. This article discusses the effects ofthe addition of Saccharomyces cerevisae var. Chevalieri starter culture on cocoa bean fermentation. The dynamics in the yeast concentration, sugary pulp compounds and metabolic products were measured during fermentation. The alterations in the dynamic metabolite profile were significant, although only a slight difference was observed in the yeast population. A higher fermentation index was measured for the cocoa bean fermentation with yeast starter culture, 1.13 compared to 0.84. In conclusion, this method can potentially be applied to shorten the cocoa bean fermentation time.

Production of Carotenoids from Oil Palm Empty Fruit Bunches: Selection of Extraction Methods Mustofa Anshori; R Muhamad Jafar; Dianika Lestari; Made Tri Ari Penia Kresnowati
Journal of Engineering and Technological Sciences Vol. 54 No. 3 (2022)
Publisher : Institute for Research and Community Services, Institut Teknologi Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5614/j.eng.technol.sci.2022.54.3.3

Public awareness of the importance of natural food colorants is increasing. Carotenoids is one of the coloring agents which widely used for food applications to give yellow, orange, or red color in food products. Natural carotenoids can be produced by extraction from various sources, such as carrots and palm oil, or from algae and fungi. Oil Palm Empty Fruit Bunches (OPEFB) as the biomass waste of palm oil industry may still contain carotenoid residue and thereby extraction of OPEFB constitutes the crucial step in carotenoid production. The effects of solvent used for the extraction as well as the size of different parts of OPEFB on the obtained carotenoid were evaluated. The experiments were performed by soxhlet extractor using n-hexane, ethanol, and isopropyl alcohol solvents at the boiling points of each solvent. The ratio of OPEFB to the solvent is 1:60 (w/v) with the variations of the OPEFB size. The results showed that the optimum carotene concentration was obtained from extraction using n-hexane to 1 cm OPEFB spikelet.

Effects of Cassava Chips Fermentation Conditions on The Produced Flour Properties Angina Meitha; Yazid Bindar; M.T.A.P. Kresnowati
ASEAN Journal of Chemical Engineering Vol 16, No 1 (2016)
Publisher : Department of Chemical Engineering, Universitas Gadjah Mada

A fermentation process to produce soft-texture and low cyanogenic content cassava flour had been studied, in particular the effects of temperature, circulation of the fermentation media, and chips size, on fermented cassava flour (fercaf) properties. Fermentation was shown to affect properties of cassava flour: reducing the cyanogenic content, swelling power, as well as solubility, whereas on the other hand increasing the amylose content and correspondingly the measured DE. Further, the properties of the produced flour were affected by the implemented fermentation operation conditions. Fermentation temperature was found to significantly affect amylose content. Media circulation was found to significantly affect the measured Dextrose Equivalent. On the other hand, the size of cassava chips significantly affected the cyanogenic content and solubility of the flour

Effects of Retting Media Circulation and Temperature on the Fermentation Process in Soft-Texture and Low Cyanogenic Content Cassava Flour Production M.T.A.P. Kresnowati; Yazid Bindar; Lienda Aliwarga; Dianika Lestari; Nicholaus Prasetya; A. R. Tanujaya
ASEAN Journal of Chemical Engineering Vol 14, No 2 (2014)
Publisher : Department of Chemical Engineering, Universitas Gadjah Mada

A fermentation process to produce soft-texture and low cyanogenic content cassava flour had been studied, in particular the effects of temperature, circulation of the retting media, and scale to the reduction of cyanogenic content and the structure of cassava. Although the effects of retting media circulation and an increase in the fermentation temperature on cyanogenic content reduction were not clearly seen, they led to more damaged cassava structure and thus improving the overall cassava flour production. On the other hand small scale fermentation led to both cyanogenic content reduction and morphological changes, giving better fermentation performance.

Effects of Microbial Starter Composition on Nutritional Contents and Pasting Properties of Fermented Cassava Flour M.T.A.P. Kresnowati; L. Turyanto; A. Zaenuddin; K. Trihatmoko
ASEAN Journal of Chemical Engineering Vol 19, No 1 (2019)
Publisher : Department of Chemical Engineering, Universitas Gadjah Mada

Fermentation of cassava chips prior to drying and milling processes improves cassava flour quality: i.e. lower cyanogenic content, remove specific odour and colour. Composition of microbial starter applied to the fermentation may affect the microbial population during the fermentation and thus directs the process and the produced flour properties. This study mapped the effects of microbial starter composition on the microbial profiles during the fermentation and the corresponding nutritional contents as well as pasting properties of the produced fermented cassava flour (fercaf). Combinations of Lactobacillus plantarum, Bacillus subtilis and Aspergillus oryzae, that were selected based on their enzymatic activities, were evaluated. The addition of microbial starter was shown to affect the dynamics in microbial population during the fermentation. The addition of lactic acid bacteria accelerated the release of cyanogenic glycoside and starch conversion to simpler sugars, the addition of B. subtilis improved the disruption of cassava fibres, whereas the addition of A.oryzae was shown to increase the protein content of fercaf. The different microbial starter added to fermentation system also resulted in different pasting properties of fercaf. Microbial starter composition can be designed as such for the production of a particular flour property.

Modeling Syngas Fermentation for Ethanol Production under Fluctuating Inlet Gas Composition Istiqomah, Noviani Arifina; Mukti, Rendy; Kresnowati, Made Tri Ari Penia; Setiadi, Tjandra
Bulletin of Chemical Reaction Engineering & Catalysis 2025: BCREC Volume 20 Issue 2 Year 2025 (August 2025)
Publisher : Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9767/bcrec.20369

Syngas fermentation effectively converts CO, H₂, and CO₂ into valuable biofuels and chemicals. This study investigated the effects of fluctuating syngas composition and kLa as the critical operational parameters on microbial fermentation performance, with a focus on ethanol, acetic acid, and biomass production. Modeling results demonstrated that increasing CO concentration significantly enhanced metabolite production, whereas increases in H₂ and CO₂ concentrations yielded limited improvements. The findings revealed that a higher H₂/CO ratio tent to reduce metabolite production, while a higher CO/CO₂ ratio significantly improved fermentation outcomes. Additionally, higher kLa values were observed to promote metabolite production, though diminishing returns were evident at very high kLa levels. Further study on the impact of syngas composition disturbances (±5% to ±20%) and fluctuation durations (0.5, 1, 2, and 4 days) indicated that larger disturbances and longer fluctuation durations led to greater deviations in metabolite concentrations, with ethanol being the most sensitive, followed by acetic acid and biomass. Despite these fluctuations, the microbial system displayed resilience, stabilizing once gas composition returned to normal levels. These insights underscored the adaptability and robustness of syngas fermentation systems, making them viable for industrial applications where gas composition variability is inevitable. The ability to tolerate moderate fluctuations offers opportunities to reduce gas pretreatment costs and process syngas from diverse sources, benefiting industries such as steel manufacturing, oil refining, and biomass gasification. Copyright © 2025 by Authors, Published by BCREC Publishing Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).

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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