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All Journal Techno (Jurnal Fakultas Teknik, Universitas Muhammadiyah Purwokerto) Proceeding Seminar LPPM UMP Tahun 2014 PROSIDING SENATEK FAKULTAS TEKNIK UMP JRST (Jurnal Riset Sains dan Teknologi) SCAFFOLDING: Jurnal Pendidikan Islam dan Multikulturalisme Journal of Applied Science, Engineering, Technology, and Education Mattawang: Jurnal Pengabdian Masyarakat Proceedings Series on Physical & Formal Sciences Techno Research In Chemical Engineering Jurnal Pengabdian Teknik dan Sains (JPTS) Andan Jejama: Indonesian Journal Of Community Engagement

Abdul Haris Mulyadi

Universitas Muhammadiyah Purwokerto

Author-ID : 444260

Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Education Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences Other

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Effect of Extraction Parameters (Raw Material Particle Size, Volume of Solvent, and Time) on the Process Yield of Rice Bran Oil Abdul Haris Mulyadi; Esti Setianingsih; Yeti Rusmiati Hasanah
Research in Chemical Engineering Vol. 1 No. 1 (2022): March
Publisher : Universitas Muhammadiyah Purwokerto

Rice bran oil is the result of oil extraction from rice bran. Extraction solvent proccessing conducted using ethanol. Rice bran oil can be used as a consuming oil and materials for making cosmetics.This research aimed to find effect of rice bran size, ethanol volume, extraction time and its interaction toward yield of rice bran oil. This research include pure experimental study based on explorative factorial design to find the most influencing factors. The low level of rice bran size is 0.014 mm, beside the high level is 0.085 mm. The volume of ethanol that are used in this research, 250 ml as low level and 400 ml as high level. And then 120 minute as low level of extraction time whereas 240 minute as its high level. Data analysis of yield was done with Minitab software Release 16 with 95% level of confidence.The results show that the size of rice bran was dominant in determining the most influencing factors.

Analysis of Characteristics of Mocaf (Modified Cassava Flour) with Variations of Fermentation Time and Bread Yeast Concentration (Saccharomyces cerevisiae) Afifah Lis Apriliani; Abdul Haris Mulyadi
Research in Chemical Engineering Vol. 1 No. 2 (2022): September
Publisher : Universitas Muhammadiyah Purwokerto

Cassava is a local food that produces carbohydrates. Cassava can be processed and has great potential to be processed into various kinds of food products, such as Mocaf. Mocaf is cassava flour made by fermentation, with the principle of modification of cassava cells, this modification can change the characteristics of flour both chemically and physically. Mocaf can be used as a substitute for wheat flour. In this study, the manufacture of mocaf was carried out by fermentation using variations in the length of fermentation time and also the amount of concentration of baker's yeast (Saccharomyces cerevisiae). The time used for fermentation used in this study was 1; 1.5; 2; 2.5; and 3 days. While the amount of yeast used is 2.5; 5; 7.5; 10 and 12.5 grams. The results of this study, especially on yield, are very influential, the longer the fermentation time and the higher the amount of yeast concentration, each of which will produce less % yield. While the analysis of characteristics such as water content, ash content, fiber content, acid degree, HCN content and also color analysis have all met SNI.

Effect of Fermentation Time and Concentration of Rhizopus oryzae on Mass and Quality of Mocaf Flour (Modified Cassava Flour) Hargiyanti Hargiyanti; Abdul Haris Mulyadi
Research in Chemical Engineering Vol. 1 No. 2 (2022): September
Publisher : Universitas Muhammadiyah Purwokerto

Cassava is a local food that produces carbohydrates. Cassava can be processed and has great potential to be processed into various food products, one of which is Mocaf. Mocaf is cassava flour made by fermentation, with the principle of modifying cassava cells, this modification can change the mass of Mocaf flour and the best flour content chemically and physically. Mocaf can be used as a substitute for wheat flour. In this study, the production of mocaf was carried out by means of fermentation using variations in the length of time of fermentation and also the amount of concentration of tempeh yeast (Rhizopus oryzae). The time used for fermentation used in this study was 1; 1.5; 2; 2.5; and 3 days. While the amount of yeast used is 2.5; 5; 7.5; 10 and 12.5 grams. The results of this study, especially the mass, are very influential, the longer the fermentation time and the more yeast added, each will produce less flour mass. While the SNI analysis such as water content, ash content, fiber content, degree of acid, HCN content and also color analysis all meet SNI.

Effect of Starter Concentration and Fermentation Time on the Characteristics of Modified of Cassava Flour (Mocaf) Dian Asykariyah Mauroh; Yeti Rusmiati Hasanah; Abdul Haris Mulyadi
Research in Chemical Engineering Vol. 2 No. 1 (2023): March
Publisher : Universitas Muhammadiyah Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/rice.v2i1.88

Mocaf (Modified Cassava Flour) is a modified cassava flour made through a fermentation process using microbes. One of the microbes that can be used for mocaf fermentation is Acetobacter xylinum . In this research, cassava tubers were fermented into mocaf flour with the help of a starter of Acetobacter xylinum bacteria. This research was conducted to determine the effect of starter A. xylinum's concentration and fermentation time on the characteristics of mocaf flour. The research method used OFAT (One Factor at A Time). The research consists of the making flour process (sorting, stripping, washing, slicing, fermentation, drying, milling, and sifting) and analyzing samples. The variations of starter A. xylinum concentration used were 5%, 10%, 15%, 20%, and 25%. While the variations of fermentation time were 24 hours, 36 hours, 48 hours, 60 hours, and 72 hours. The Parameters analyzed were % mass, moisture content, ash content, acid level, HCN content, and crude fiber content. The results showed that the starter concentration and fermentation time affected the percent mass (P-value <0.05). The mocaf flour that passes SNI is fermented cassava with a starter concentration of 15-25% and a fermentation time of 48-72 hours.

Co-Authors Afifah Lis Apriliani Afifah, Dini Nur Alkharis, Vina Zahra Alkharis, Vira Zahra Alwani Hamad Anwar Maruf Anwar Ma’ruf Desti Ekasari Dian Asykariyah Mauroh Dini Nur Afifah Dwi Hartanti Endar Pusapawiningtyas Endar Puspawiningtyas, Endar Esti Setianingsih Fadhila, Hana Syifa Giswantara Giswantara Hargiyanti Hargiyanti Haryanto, Totok Hasanah, Yeti R. Hasanah, Yeti Rusmiati Ma'ruf, Anwar Magribi, Imam Maulana Naveed, Mubshair Neni Damajanti, Neni Putrianasari, Desi Regawa Bayu Pamungkas Rhevi Raditya Ginanjar, Rhevi Raditya Ristiana Dyah Purwandari Savitri, Puput Wahyu Nita Yeti Rusmiati Hasanah Yeti Rusmiati Hasanah Yeti Rusmiati Hasanah Yuli Andari, Yuli Yulianti , Henti

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