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Cengristitama cengristitama
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PENGARUH VARIASI WAKTU PENGERINGAN TERHADAP MUTU TEPUNG LABU KUNING Myra Wardati Sari; Cengristitama cengristitama; Suci Robiatul Khasanah
Jurnal TEDC Vol 16 No 1 (2022): JURNAL TEDC
Publisher : UPPM Politeknik TEDC Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (185.764 KB)

Abstract

Tanaman labu kuning kaya akan vitamin A dan C, namun volumenya yang besar dan tekstur yang mudah rusak menjadi tantangan tersendiri saat pendistribusian dan penyimpanan. Untuk itulah, ide menjadikan labu kuning menjadi tepung bisa menjadi solusi. Pada penelitian ini dikaji mutu tepung labu kuning dengan variasi waktu pengeringan. Labu kuning dibuat tepung melalui pengeringan tray dryer pada suhu 60 oC dan laju alir 3 ml/detik dengan variasi waktu 8, 10 dan 12 jam. Mutu tepung labu kuning dinilai berdasarkan hasil analisa kadar air, kadar abu, dan kadar vitamin C yang terkandung di dalamnya. Analisa kadar air paling rendah yaitu pada sampel C, yaitu tepung labu kuning dengan perlakuan pengeringan selama 12 jam, yaitu sebesar 10%, sesuai standar SNI Tepung Terigu 3751:2009. Sedangkan kadar abu paling rendah yang didapatkan sampel A yang mendapat perlakuan pengeringan 8 jam yaitu sebesar 1,99%, tidak sesuai dengan standar SNI tersebut di atas. Sedangkan kadar vitamin C tertinggi didapatkan oleh sampel A yang mendapatkan perlakuan pengeringan 8 jam, yaitu sebesar 28,966 mg/100g.
Pengaruh Suhu dan Waktu Pengeringan Pada Bioplastik dari Pati Jagung Terhadap Waktu Biodegradasi Mirra Amanda Syamsyyah; Myra Wardati Sari; Cengristitama Cengristitama; Lulu Nurdini
Eksergi Vol 20, No 2 (2023)
Publisher : Prodi Teknik Kimia, Fakultas Teknologi Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/e.v20i2.9727

Abstract

The disposal plastic waste into the environtment is an important issue due to the natureof the origin of plastics that are difficult to decomposes naturally. Therefore, efforts are made to accelerate the degradation time by using natural polymers. Corn is one of the easily found sources of starch. Starch is one of the natural polymres that can be used for the manufacture of biodegradable plastics (bioplastics) because it is easily degradable, readily available and affordable but has shortcomings in mechanical properties and water absorption ability.The purpose of this study was to observe the effect of temperature variations 60; 70; 80 and 90°C with a drying time of 1; 2; 3 and 4 hours of biodegradation time. From this study, the best results were found at a temperature of 60°C with a drying time of 1 hour which obtained a degradation time of 5 days; average thickness 0.12 mm – 0.30 mm; the overall average water absorption is 4.04% and the average water resistance is 95.99%; tensile strength of 5.69 MPa and 5.54 MPa; elongation at break of 4% and 1.6%.
Co-Authors Lulu Nurdini Mirra Amanda Syamsyyah Myra Wardati Sari Suci Robiatul Khasanah