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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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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

Solid State Fermentation Parameters Effect on Cellulase Production from Empty Fruit Bunch Vita Wonoputri; Subiantoro Subiantoro; Made Tri Ari Penia Kresnowati; Ronny Purwadi
Bulletin of Chemical Reaction Engineering & Catalysis 2018: BCREC Volume 13 Issue 3 Year 2018 (December 2018)
Publisher : Department of Chemical Engineering - Diponegoro University

In this study, agriculture waste palm empty fruit bunch (EFB) was used as carbon/cellulose source in solid state fermentation for cheaper cellulase production. Fermentation operation parameters, such as: solid to liquid ratio, temperature, and pH, were varied to study the effect of those parameters towards crude cellulase activity. Two different fungi organisms, Trichoderma viride and Trichoderma reesei were used as the producers. Extracellular cellulase enzyme was extracted using simple contact method using citrate buffer. Assessment of the extracted cellulase activity by filter paper assay showed that Trichoderma viride is the superior organism capable of producing higher cellulase amount compared to Trichoderma reesei at the same fermentation condition. The optimum cellulase activity of 0.79 FPU/g dry substrate was obtained when solid to liquid ratio used for the fermentation was 1:1, while the optimum fermentation temperature and pH were found to be 30 °C and 5.5, respectively. The result obtained in this research showed the potential of EFB utilization for enzyme production.

Evaluation of Simultaneous Saccharification and Fermentation of Oil Palm Empty Fruit Bunches for Xylitol Production Khairul Hadi Burhan; Made Tri Ari Penia Kresnowati; Tjandra Setiadi
Bulletin of Chemical Reaction Engineering & Catalysis 2019: BCREC Volume 14 Issue 3 Year 2019 (December 2019)
Publisher : Department of Chemical Engineering - Diponegoro University

The biological process route of xylitol production from lignocellulosic materials, via enzymatic hydrolysis which is followed by fermentation, offers a more sustainable or greener process than the chemical process route. Both the enzymatic hydrolysis and the fermentation processes are conducted at moderate process condition and thus require less energy and chemicals. However, the process proceeds slower than the chemical one. In order to improve process performance, the enzymatic hydrolysis and the fermentation processes can be integrated as Simultaneous Saccharification and Fermentation (SSF) configuration. This paper discusses the evaluation of SSF configuration on xylitol production from Oil Palm Empty Fruit Bunches (OPEFB). To integrate two processes which have different optimum temperature, the performance of each process at various temperature was first evaluated. Later, SSF was evaluated at various hydrolysis and fermentation time at each optimum temperature. SSF showed better process performance than the separated hydrolysis and fermentation processes. The best result was obtained from configuration with 72 hours of prior hydrolysis followed by simultaneous hydrolysis and fermentation, giving yield of 0.08 g-xylitol/g-OPEFB.

Modelling Based Analysis and Optimization of Simultaneous Saccharification and Fermentation for the Production of Lignocellulosic-Based Xylitol Ibnu Maulana Hidayatullah; I G B N Makertihartha; Tjandra Setiadi; Made Tri Ari Penia Kresnowati
Bulletin of Chemical Reaction Engineering & Catalysis 2021: BCREC Volume 16 Issue 4 Year 2021 (December 2021)
Publisher : Department of Chemical Engineering - Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9767/bcrec.16.4.11807.857-868

Simultaneous saccharification and fermentation (SSF) configuration offers efficient use of the reactor. In this configuration, both hydrolysis and fermentation processes are conducted simultaneously in a single bioreactor, and the overall processes may be accelerated. However, problems may arise if both processes have different optimum conditions, and therefore process optimization is required. This paper presents a mathematical model over SSF strategy implementation for producing xylitol from the hemicellulose component of lignocellulosic materials. The model comprises the hydrolysis of hemicellulose and the fermentation of hydrolysate into xylitol. The model was simulated for various process temperatures, prior hydrolysis time, and inoculum concentration. Simulation of the developed kinetics model shows that the optimum SSF temperature is 36 °C, whereas conducting prior hydrolysis at its optimum hydrolysis temperature will further shorten the processing time and increase the xylitol productivity. On the other hand, increasing the inoculum size will shorten the processing time further. For an initial xylan concentration of 100 g/L, the best condition is obtained by performing 21-hour prior hydrolysis at 60 °C, followed by SSF at 36 °C by adding 2.0 g/L inoculum, giving 46.27 g/L xylitol within 77 hours of total processing time. Copyright © 2021 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).

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.

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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