Article Per Year (5 Year)
p-Index From 2021 - 2026
1.203
P-Index
This Author published in this journals
All Journal Reaktor Journal of Engineering and Technological Sciences ASEAN Journal of Chemical Engineering Journal of Engineering and Technological Sciences
Dianika Lestari
Food And Biomass Processing Technology Research Group, Faculty Of Industrial Technology, Institut Teknologi Bandung
Aerospace Engineering Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Materials Science & Nanotechnology

Published : 10 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : reaktor

 1 
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (829.293 KB) | DOI: 10.14710/reaktor.21.1.35-43

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (423.649 KB) | DOI: 10.14710/reaktor.19.3.89-95

Abstract

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 Abdu Ravi Zakaria Achmadi, Amarthya Afina Rahmani Amarthya Benigna Achmadi Ang, Elvina Dian Shofinita Diky Mudhakir Dwi Rokhmat Setiawan Elvina Ang Fiorine, Fiorine Harimawan, Ardiyan Karen Christine Gunawan Khalisa Putri Aqilah Khalisa Putri Aqilah Liandro, Yessica Lienda Aliwarga Lienda Aliwarga M.T.A. Penia Kresnowati M.T.A.P. Kresnowati Melia Laniwati Muhamad Insanu Mustofa Anshori Nicholaus Prasetya R Muhamad Jafar Raksajati, Anggit Rochili, Andreana Salsafia Putri Salsafia Putri Sekar Ayu Ambarwati Shelly Shelly Shofinita, Dian Yasid Bindar Yazid Bindar Yessica Liandro