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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.

Shelf-life Evaluation of Packaged Fermented Cassava Flour Dianika Lestari; Yessica Liandro; Elvina Ang; M.T.A. Penia Kresnowati
Journal of Engineering and Technological Sciences Vol. 51 No. 1 (2019)
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.2019.51.1.5

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.

Hydrogenated Palm Fatty Acid Distillate as Raw Materials for Magnesium Stearate Alternatives Dianika Lestari; Abdu Ravi Zakaria; Dwi Rokhmat Setiawan; Shelly Shelly; Melia Laniwati; Ardiyan Harimawan; Muhamad Insanu; Diky Mudhakir
Journal of Engineering and Technological Sciences Vol. 53 No. 3 (2021)
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.2021.53.3.3

Palm fatty acid distillate (PFAD) was used as raw material to produce solid lubricant, or anti-adherent, for confectionery or pharmaceutical products. To improve the degree of saturation, the PFAD was hydrogenated by using two methods: gaseous hydrogenation (GH) and catalytic transfer hydrogenation (CTH) using ammonium formate to produce hydrogenated PFAD (HPFAD). The HPFAD was saponified with MgO to produce magnesium salts of hydrogenated PFAD (Mg-HPFAD). The objective of this research was to investigate the effect of hydrogen concentration and reaction temperature on the iodine value of HPFAD and to investigate the characteristics of paracetamol tablets when using Mg-HPFAD as lubricant compared to commercial Mg-stearate. The HPFAD produced by CTH had a lower iodine value than the HPFAD produced by GH. The lowest iodine value was obtained after CTH using 3.6 M ammonium formate at 90°C. Paracetamol tablets with Mg-PFAD or Mg-HPFAD lubricant showed higher dissolution of active compounds with similar friability, frictiability, and hardness compared to paracetamol tablets with Mg-stearate.

Vitamin E Extraction from Magnesium Salts of Palm Fatty Acid Distillates Dianika Lestari; Khalisa Putri Aqilah; Salsafia Putri; Ardiyan Harimawan; Diky Mudhakir; Muhamad Insanu
Journal of Engineering and Technological Sciences Vol. 54 No. 1 (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.2022.54.1.2

This research studied how the type of organic solvent and the number of extraction stages affect the vitamin E cumulative extraction yield and recovery rate from Mg-PFAD. First, PFAD was saponified to produce Mg-PFAD, then vitamin E was extracted from the Mg-PFAD using ethanol, isopropanol, or hexane, followed by evaporation to produce vitamin E concentrate. Three-stage hexane extraction with a solvent to Mg-PFAD mass ratio of 3 kg solvent/kg Mg-PFAD produced the highest vitamin E recovery rate. Organic solvent with a lower polarity gave a higher extraction yield and recovery rate of vitamin E from Mg-PFAD. In general, an increase of the number of extraction stages led to an increase of the vitamin E extraction yield and recovery rate from Mg-PFAD.

Antioxidant Activity of Vitamin E Concentrate from Magnesium Salts of Palm Fatty Acid Distillate (Mg-PFAD) Dianika Lestari; Khalisa Putri Aqilah; Salsafia Putri; Ardiyan Harimawan; Diky Mudhakir; Muhamad Insanu
Reaktor Volume 21 No. 1 March 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Vitamin E concentrate was produced through saponification of palm fatty acid distillates (PFAD) and magnesium oxide to form Mg-PFAD, followed by three-stages vitamin E extraction with isopropanol, hexane, or ethanol. The vitamin E-rich extracts were evaporated to remove solvent and produced vitamin E concentrate. The objectives of this research were to investigate the effect of organic solvent’s types and solvent to Mg-PFAD mass ratios on vitamin E concentration, solvent selectivity, and antioxidant activity of the vitamin E concentrate. Vitamin E concentrates obtained after isopropanol extraction had vitamin E concentration of 784 ppm with vitamin E recovery of 16 mg tocopherol/100 mg tocopherol in Mg-PFAD, while vitamin E concentrates obtained after hexane extraction had vitamin E concentration of 574 ppm with vitamin E recovery of 35 mg tocopherol/100 mg tocopherol in Mg-PFAD. Isopropanol extraction produced vitamin E concentrate with the highest selectivity for vitamin E and the highest antioxidant activity of 79% IC. It was found that vitamin E concentration was not proportional to the antioxidant activity of the vitamin E concentrate.Keywords: Direct solvent extraction, palm fatty acid distillate, saponification, vitamin E, unsaponifiable matter

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

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 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.

Optimization of Defective Coffee Beans Decaffeination Using Palm Oil Dian Shofinita; Dianika Lestari; Sekar Ayu Ambarwati; Karen Christine Gunawan; Amarthya Benigna Achmadi
ASEAN Journal of Chemical Engineering Vol 23, No 2 (2023)
Publisher : Department of Chemical Engineering, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/ajche.73387

Defective coffee beans amount to 15-20% of the total produced coffee beans. The defective coffee bean contains caffeine, which can negatively affect the human body, such as increased heart rate, and thus sensitive to consumption by some people. This study aims to optimize the decaffeination process of defective coffee beans. The extraction of aroma and flavor compounds was done by maceration, and the decaffeination was carried out using palm oil as a solvent. The type of beans (green and roasted beans), the decaffeination contact time, and the ratio between coffee bean extract and solvent were varied in this study. The caffeine content was quantified, and the organoleptic and color tests were done on the concentrated coffee extracts. It was found that the higher the amount of solvent volume in decaffeination, the higher the caffeine decrease. In addition, the longer the green beansâ€™ decaffeination time, the lower the caffeine decrease. Decaffeination using green coffee beans resulted in a greater reduction of caffeine (6.515-48.241%) than roasted coffee beans (8.495-24.272%). The optimum operating condition of green coffee bean decaffeination was the coffee bean extract and solvent ratio of 1:5.82 and the decaffeination time of 26.5 minutes. The organoleptic test result shows that decaffeinated coffee flavor had the same preferability as the commercial coffee flavor and was thus able to compete in the market.

Life Cycle Assessment of Decaffeinated Coffee Beans Production Shofinita, Dian; Lestari, Dianika; Fiorine, Fiorine; Rochili, Andreana; Raksajati, Anggit; Achmadi, Amarthya
Journal of Engineering and Technological Sciences Vol. 57 No. 3 (2025): Vol. 57 No. 3 (2025): June
Publisher : Directorate 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.2025.57.3.3

Life Cycle Assessment (LCA) analysis was conducted on the simulation of the production process of decaffeinated coffee beans using ethyl acetate (EA) and dichloromethane (DCM) solvents. The methods employed include the cradle-to-gate system, the ReCiPe 2016 midpoint method, and a hierarchic perspective on OpenLCA. The analysis used 320 kg of Robusta coffee beans per batch with the scope of analysis consisting of planting, postharvest, transportation, and decaffeination. The overall results of the hotspot analysis were human carcinogenic toxicity, marine ecotoxicity, global warming, freshwater ecotoxicity, and land use of 8 x 101 kg 1,4-dichlorobenzene eq, 1 x 101 kg 1,4-dichlorobenzene eq, 6 x 104 kg CO2 eq, 7 x 100 kg 1,4-dichlorobenzene eq, and 3 x 104 m2a crop eq for both EA and DCM. Comparison of the two solvents shows that the biggest environmental impacts were marine ecotoxicity, freshwater ecotoxicity, and human carcinogenic toxicity of 8.52 x 100 kg 1,4-dichlorobenzene eq, 5.44 x 100 kg 1,4-dichlorobenzene eq, 7.65 x 100 kg 1,4-dichlorobenzene eq for EA, and 8.52 x 100 kg 1,4-dichlorobenzene eq, 5.61 x 100 kg 1,4-dichlorobenzene eq, 8.03 x 100 kg 1,4-dichlorobenzene eq for DCM. Cultivation, extraction, and drying were the stages of considerable environmental impact. The application of agroforestry, reduction of inorganic and organic fertilizers, and the use of more environmentally friendly electricity sources serve as alternatives to reduce emissions.

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