Article Per Year (5 Year)
p-Index From 2020 - 2025
2.266
P-Index
This Author published in this journals
All Journal METANA Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Seminar Nasional Teknik Kimia Kejuangan Majalah Ilmiah MOMENTUM PROSIDING SENATEK FAKULTAS TEKNIK UMP SARGA Jurnal Inovasi Teknik Kimia Jurnal Abdi Masyarakat Indonesia CHEMTAG Journal of Chemical Engineering
Rudi Firyanto
Teknik Kimia Fakultas Teknik UNTAG Semarang
Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Public Health

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Seminar Nasional Teknik Kimia Kejuangan

 1 
Ekstraksi Kopi Robusta Menggunakan Pelarut Heksana dan Etanol Rudi Firyanto; MF Sri Mulyaningsih
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2020: PROSIDING SNTKK 2020
Publisher : Seminar Nasional Teknik Kimia "Kejuangan"

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

PENGARUH EMULSIFIER TERHADAP STABILITAS EMULSI SALAD DRESSING BERBAHAN MINYAK JAGUNG Ery Fatarina; Rudi Firyanto; Sri Mulyaningsih; Hilda Nur P
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2017: PROSIDING SNTKK
Publisher : Seminar Nasional Teknik Kimia Kejuangan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Corn oil is a food that quite known, but it’s still not optimal. Salad Dressing is one of food product that makeby homoginezer process from oil and water. Emulsifier should be added to keep emultion system stability sothat it not easy for oil and water to be sparated. The experimental aim to find natural emulsfier effect (egg) tosalad dressing emultion satbility and find the product specification that has been made. This experimentconducted by mixing corn oil and lime juice water with a ratio of 250 ml : 25 ml with homoginezer’s duration1,2 and 3 minute, emulsifier’s volume 10,20 and 30 ml, and homoginezer’s velocity 9000, 12000 and 15000rpm. The variabels that has been looked are viscosity, density, also surface tension. The optimal result ofemulsifier volume is 28.2669 ml, homoginezer’s velocity is 9000,14 rpm and homoginezer’s duration 2.9987minute. The optimal equal to viscosities respond (Cp) = -1,20767 + 0,64850 x A + 4,38333E-4 x B +0,02250 x C, the equal respon for dencities respond (g/cm3) =+ 0.76749+7.08125E-3 x A-3.125E-6xB+6.875E-4 x C and the optimal equal to tension respond (N/m)=0.28453-5.0675E-3 xA-1.55E-6 x B+1E-4x C. The salad dressing product with specification pH 4-5, viscosity between 17.85 Nm-2s-1 - 66.76 Nm-2s-1,and surface tension between 0.0942 to 0.1954 N / m. Thus, salad dressing with basic material of Corn Oilhas a good quality.
Pembuatan Keripik Buah Jambu Biji Menggunakan Alat Vacuum Frying Dengan Variabel Suhu dan Waktu Rudi Firyanto; Ery Fatarina; Nyimasayu Dinda Agagis
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2018: PROSIDING SNTKK 2018
Publisher : Seminar Nasional Teknik Kimia Kejuangan

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Co-Authors Ahmad Shobib Ari Prayitno Derta Putri A.S, Derta Putri Djatmiko Hadi Ery Fatarina Purwaningtyas Febrina Putri Romadhoni Hilda Nur P Hotmaria Sitompul Laeli Kurniasari Laura Nisa Lisdiana Kusuma Ningrum Lukman Eka Prasaja Lutfiana Atika Nugraheni Mega Kasmiyatun Mohamad Endy Y Yulianto Mulyaningsih, M.F. Sri Nofrin Susilowati, Nofrin Nur Kholishah Nyimasayu Dinda Agagis Oktavia, Vica Pasaribu, Ahmad Taufik Priyono Kusumo Puji Indrayati Retno Ambarwati Sigit Lestari Rizka Amalia Sadewo, Arynda Dimas Sigit Lestari, Retno Ambarwati Siti Mujahadah Sri Mulyaningsih Sri Mulyaningsih Sri Utami Handayani Wilandika Leviana