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All Journal International Journal of Renewable Energy Development Abdimas Jurnal Kompetensi Teknik Rekayasa: Jurnal Penerapan Teknologi dan Pembelajaran Sainteknol : Jurnal Sains dan Teknologi International Journal of Research Innovation and Entrepreneurship Journal of Industrial Community Empowerment Sainteknol : Jurnal Sains dan Teknologi
Radenrara Dewi Artanti Putri, Radenrara Dewi Artanti
Prodi Teknik Kimia, Fakultas Teknik, Universitas Negeri Semarang
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Energy Engineering Environmental Science Industrial & Manufacturing Engineering Social Sciences Other

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Peningkatan Nilai Tambah Daun Kersen (Muntingia Calabura L.) Menjadi Permen Jelly dan Teh Seduh Damayanti, Astrilia; Astuti, Widi; Putri, Radenrara Dewi Artanti
Jurnal Abdimas Vol 23, No 2 (2019): December
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M), Universitas Negeri Semarang

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

Abstract

Tujuan kegiatan ini adalah untuk memperkenalkan teknologi pangan kepada ibu-ibu PKK RT03/RW03, Kelurahan Ngijo, Kecamatan Gunungpati, Semarang dengan memanfaatkan daun kersen (Muntingia calabura L.) sebagai permen jelly dan teh seduh. Target luaran yang diharapkan antara lain masyarakat dapat berwirausaha sehingga kesejahteraan keluarga dapat ditingkatkan. Hasil dari program pengabdian masyarakat yang telah dilakukan ini adalah sebagai berikut: aspek penerapan iptek produk pangan dipandang sangat efektif untuk membangun kemandirian masyarakat yang berbasis potensi lokal yakni pemanfaatan daun kersen dan aspek manfaat yang dihasilkan dari program ini sangat besar yaitu meningkatkan kesadaran masyarakat untuk memanfaatkan potensi pohon kersen terutama daunnya untuk dibuat menjadi permen jelly dan teh seduh sebagai bahan minuman herbal, meningkatnya pengetahuan dan keterampilan masyarakat bidang pengolahan daun kersen untuk dibuat permen jelly dan teh seduh serta menumbuhkan motivasi berwirausaha khususnya di RT03/RW03, Kelurahan Ngijo, Kecamatan Gunungpati, Semarang.
Prediksi kesetimbangan uap-cair sistem biner tert-butanol (1) + 1-propanol (2) menggunakan UNIFAC Nugroho, Febry Dwi; Rakhmawati, Fatih; Hartanto, Dhoni; Putri, Radenrara Dewi Artanti
Jurnal Kompetensi Teknik Vol 9, No 1 (2017)
Publisher : Fakultas Teknik, Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jkomtek.v9i1.11819

Abstract

Jumlah cadangan bahan bakar minyak berbasis fosil di Indonesia semakin menipis. Dengan menipisnya cadangan bahan bakar tersebut, pemerintah mencanangkan kebijakan energi nasional melalui Peraturan Presiden No. 5 Tahun 2006. Salah satu upaya untuk mengurangi penggunaan minyak bumi sebagai bahan bakar adalah dengan menggunakan batubara yang telah diolah lebih lanjut menjadi alkohol. Alkohol tersebut dapat dijadikan sebagai zat aditif pada bahan bakar dan untuk meningkatkan nilai oktan bahan bakar sehingga efisiensi pembakaran menjadi lebih sempurna, ramah lingkungan, dan dapat menghemat cadangan minyak bumi Indonesia. Pada proses produksi alkohol dari batubara dihasilkan produk campuran berupa alkohol dengan rantai karbon 1 sampai dengan rantai karbon 5. Campuran alkohol tersebut perlu dipisahkan dengan metode distilasi sehingga diperoleh alkohol dengan kemurnian yang tinggi. Proses distilasi dipilih karena mempunyai keuntungan yaitu dapat digunakan pada berbagai konsentrasi dan dapat menghasilkan kemurnian yang tinggi dengan biaya yang relatif rendah. Dalam mendesain kolom distilasi agar proses produksi menjadi optimal, efisien, dan hemat energi, maka diperlukan data kesetimbangan uap-cair campuran alkohol-alkohol yang valid. Beberapa data kesetimbangan seperti sistem biner tert-butanol (1) + 1-propanol (2) belum tersedia di berbagai literatur baik di jurnal atau buku di lingkup nasional maupun internasional. Dalam upaya mengatasi kekurangan data tersebut, data kesetimbangan uap-cair sistem biner tert-butanol + 1-propanol akan diprediksi dengan menggunakan model termodinamika UNIFAC.
Pembuatan Telur Asin Omega-3 Tinggi dengan Ekstrak Daun Kelor Menggunakan ESEM Kusumaningtyas, Ratna Dewi; Sunyoto, Sunyoto; Putri, Radenrara Dewi Artanti; Sutrisno, Akhmad; Anugrahani, Viona Widya
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 17, No 1 (2019): July 2019
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v17i1.21191

Abstract

Tujuan dari kegiatan ini adalah untuk memperkenalkan teknologi pangan kepada masyarakat RT 04/RW 01, Kelurahan Sekaran, Kecamatan Gunungpati, Semarang dengan memanfaatkan daun kelor (Moringa oleifera) untuk meningkatkan kandungan Omega-3 pada telur asin. Target luaran yang diharapkan antara lain masyarakat dapat memiliki ketrampilan mengenai pembuatan telur asin yang memiliki kandungan Omega-3 tinggi sehingga dapat menghasilkan telur asin yang berkualitas dan memiliki nilai gizi tinggi, serta masyarakat dapat menggunakan alat ESEM (Express Salted Egg Maker) untuk mempercepat waktu produksi dengan kapasitas yang lebih besar. Hasil dari program pengabdian masyarakat yang telah dilakukan ini adalah aspek penerapan iptek produk pangan dipandang sangat efektif untuk meningkatkan kesadaran masyarakat dalam memanfaatkan potensi daun kelor sebagai bahan tambahan pada pembuatan telur asin, meningkatnya pengetahuan dan keterampilan masyarakat dalam pembuatan telur asin dari ekstrak daun kelor serta menumbuhkan motivasi berwirausaha masyarakat RT04/RW01, Kelurahan Sekaran, Kecamatan Gunungpati, Semarang. The purpose of this activity is to introduce food technology to the people of RT 04 / RW 01, Kelurahan Sekaran, Gunungpati District, Semarang by utilizing Moringa oleifera leaves to increase Omega-3 content in salted eggs. Expected output targets are among others the community can have skills regarding making salted eggs that have high Omega-3 content so that they can produce high quality salted eggs with high nutritional value, and the public can use the ESEM (Express Salted Egg Maker) tool to speed up production time. with greater capacity. The results of the community service program that have been carried out are aspects of the application of the science and technology of food products considered to be very effective in increasing public awareness in utilizing the potential of Moringa leaves as an ingredient in salted egg making, increasing the knowledge and skills of the community in making salted eggs from Moringa leaf extract and growing community entrepreneurship motivation RT04 / RW01, Kelurahan Sekaran, Gunungpati District, Semarang.
COMMUNITY EMPOWERMENT TO PURIFY USED COOKING OIL FROM ACTIVE CARBON BANANA PEELS IN PAKINTELAN VILLAGE Gustaman, Fulia Aji; Putri, Radenrara Dewi Artanti; Rengga, Wara Dyah Pita; Damarjati, Haris; Sukma, Irawan
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 18, No 2 (2020): December 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v18i2.26560

Abstract

Conditions The people of the Pakintelan area in village locations have a livelihood of selling cat rice, meatballs, and selling fried food. The repeated use of used cooking oil for frying is damaging human health to cause cancer. The availability of banana peel waste can be found at fried food sellers. This activity aims to increase the cooking oil user community's understanding and purify cooking oil by adsorption of activated carbon, and it can be reused. Increase public knowledge that banana peels can activate charcoal as a cooking oil purifier in the adsorber column. The method used is the socialization and education of conservation on the manufacture of activated carbon and the adsorption of cooking oil with a specific acid number. The results are by SNI and can be reused. Checking the results of purification and evaluation is carried out. Understanding the population using new cooking oil at week 4 reaches 83% of the samples tested. Cooking oil that is used at least five times is adsorbed with an acid number of 0.6. Products can benefit people's health, reduce cooking oil spending and increase knowledge and skills in purifying used cooking oil.
Peningkatan Nilai Tambah Daun Kersen (Muntingia Calabura L.) Menjadi Permen Jelly dan Teh Seduh Damayanti, Astrilia; Astuti, Widi; Putri, Radenrara Dewi Artanti
Jurnal Abdimas Vol 23, No 2 (2019): December 2019
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/abdimas.v23i2.15110

Abstract

Tujuan kegiatan ini adalah untuk memperkenalkan teknologi pangan kepada ibu-ibu PKK RT03/RW03, Kelurahan Ngijo, Kecamatan Gunungpati, Semarang dengan memanfaatkan daun kersen (Muntingia calabura L.) sebagai permen jelly dan teh seduh. Target luaran yang diharapkan antara lain masyarakat dapat berwirausaha sehingga kesejahteraan keluarga dapat ditingkatkan. Hasil dari program pengabdian masyarakat yang telah dilakukan ini adalah sebagai berikut: aspek penerapan iptek produk pangan dipandang sangat efektif untuk membangun kemandirian masyarakat yang berbasis potensi lokal yakni pemanfaatan daun kersen dan aspek manfaat yang dihasilkan dari program ini sangat besar yaitu meningkatkan kesadaran masyarakat untuk memanfaatkan potensi pohon kersen terutama daunnya untuk dibuat menjadi permen jelly dan teh seduh sebagai bahan minuman herbal, meningkatnya pengetahuan dan keterampilan masyarakat bidang pengolahan daun kersen untuk dibuat permen jelly dan teh seduh serta menumbuhkan motivasi berwirausaha khususnya di RT03/RW03, Kelurahan Ngijo, Kecamatan Gunungpati, Semarang.
Comparative Study on the Various Hydrolysis and Fermentation Methods of Chlorella vulgaris Biomass for the Production of Bioethanol Megawati, Megawati; Bahlawan, Zuhriyan Ash Shiddieqy; Damayanti, Astrilia; Putri, Radenrara Dewi Artanti; Triwibowo, Bayu; Prasetiawan, Haniif
International Journal of Renewable Energy Development Vol 11, No 2 (2022): May 2022
Publisher : Center of Biomass & Renewable Energy, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijred.2022.41696

Abstract

One of the microalgae that can be potentially used to produce bioethanol is Chlorella vulgaris, as it is rich in carbohydrates. However, the carbohydrates in C. vulgaris cannot be converted directly into ethanol. This study aimed to investigate the chemical and enzymatic hydrolysis of C. vulgaris, which is subsequently followed by fermentation. The catalysts used in the chemical hydrolysis were hydrochloric acid, sodium hydroxide, and potassium hydroxide, while the enzymes used were the mixture of alpha-amylase + glucoamylase, alpha-amylase + cellulase, and alpha-amylase + glucoamylase + cellulase. The hydrolysate obtained from chemical hydrolysis was fermented through Separate Hydrolysis Fermentation (SHF), while the one from enzymatic hydrolysis was fermented through Simultaneous Saccharification and Fermentation (SSF), in which both processes used S. cerevisiae. After undergoing five hours of enzymatic hydrolysis (using alpha-amylase + glucoamylase), the maximum glucose concentration obtained was 9.24 ± 0.240 g/L or yield of 81.39%.  At the same time and conditions of the substrate on chemical hydrolysis, glucose concentration was obtained up to 9.23 + 0.218 g/L with a yield of 73.39% using 1 M hydrochloric acid. These results indicate that chemical hydrolysis is less effective compared to enzymatic hydrolysis. Furthermore, after 48 hours of fermentation, the ethanol produced from SHF and SSF fermentation methods were 4.42 and 4.67 g/L, respectively, implying that producing bioethanol using the SSF is more effective than the SHF method.
Edible Film Innovation from Jackfruit Seed Starch (Artocarpus hetrophyllus) with the Addition of Sorbitol and Carrageenan Putri, Radenrara Dewi Artanti; Fitrianto, Rizqi
International Journal of Research Innovation and Entrepreneurship Vol 1 No 1 (2020): June 2020
Publisher : Universitas Negeri Semarang

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

Abstract

Edible films are considered as the best alternative as an environmentally friendly and safe food packaging. Edible films could be made from plant-based (e.g. starch, cellulose and lignin) and animal-based (e.g. protein, casein and lipids) starting materials. This study investigated the production of edible films from widely available starch-based materials. In this research, the synthesis of the edible films from jackfruit seed starch was carried out by adding sorbitol as a plasticizer and carrageenan as a biopolymer. Carrageenan was added at various concentrations (0-60 wt.%). Furthermore, the effect of carrageenan concentration on the mechanical properties of the edible films (tensile strength, elongation, and modulus young) was investigated. The prepared edible films were applied on the bananas’ skin to improve the shelf life of the fruit. The edible films with the addition of sorbitol plasticizer and carrageenan biopolymer could affect the tensile strength, elongation and elasticity (modulus young) values of the edible films. The increase in the tensile strength and elasticity of the edible films was observed with increasing carrageenan concentrations. In contrast, the elongation value of the edible films decreased with increasing carrageenan concentrations.
Pembuatan Telur Asin Omega-3 Tinggi dengan Ekstrak Daun Kelor Menggunakan ESEM Kusumaningtyas, Ratna Dewi; Sunyoto, Sunyoto; Putri, Radenrara Dewi Artanti; Sutrisno, Akhmad; Anugrahani, Viona Widya
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 17, No 1 (2019): July 2019
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v17i1.21191

Abstract

Tujuan dari kegiatan ini adalah untuk memperkenalkan teknologi pangan kepada masyarakat RT 04/RW 01, Kelurahan Sekaran, Kecamatan Gunungpati, Semarang dengan memanfaatkan daun kelor (Moringa oleifera) untuk meningkatkan kandungan Omega-3 pada telur asin. Target luaran yang diharapkan antara lain masyarakat dapat memiliki ketrampilan mengenai pembuatan telur asin yang memiliki kandungan Omega-3 tinggi sehingga dapat menghasilkan telur asin yang berkualitas dan memiliki nilai gizi tinggi, serta masyarakat dapat menggunakan alat ESEM (Express Salted Egg Maker) untuk mempercepat waktu produksi dengan kapasitas yang lebih besar. Hasil dari program pengabdian masyarakat yang telah dilakukan ini adalah aspek penerapan iptek produk pangan dipandang sangat efektif untuk meningkatkan kesadaran masyarakat dalam memanfaatkan potensi daun kelor sebagai bahan tambahan pada pembuatan telur asin, meningkatnya pengetahuan dan keterampilan masyarakat dalam pembuatan telur asin dari ekstrak daun kelor serta menumbuhkan motivasi berwirausaha masyarakat RT04/RW01, Kelurahan Sekaran, Kecamatan Gunungpati, Semarang. The purpose of this activity is to introduce food technology to the people of RT 04 / RW 01, Kelurahan Sekaran, Gunungpati District, Semarang by utilizing Moringa oleifera leaves to increase Omega-3 content in salted eggs. Expected output targets are among others the community can have skills regarding making salted eggs that have high Omega-3 content so that they can produce high quality salted eggs with high nutritional value, and the public can use the ESEM (Express Salted Egg Maker) tool to speed up production time. with greater capacity. The results of the community service program that have been carried out are aspects of the application of the science and technology of food products considered to be very effective in increasing public awareness in utilizing the potential of Moringa leaves as an ingredient in salted egg making, increasing the knowledge and skills of the community in making salted eggs from Moringa leaf extract and growing community entrepreneurship motivation RT04 / RW01, Kelurahan Sekaran, Gunungpati District, Semarang.
COMMUNITY EMPOWERMENT TO PURIFY USED COOKING OIL FROM ACTIVE CARBON BANANA PEELS IN PAKINTELAN VILLAGE Gustaman, Fulia Aji; Putri, Radenrara Dewi Artanti; Rengga, Wara Dyah Pita; Damarjati, Haris; Sukma, Irawan
Rekayasa : Jurnal Penerapan Teknologi dan Pembelajaran Vol 18, No 2 (2020): December 2020
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/rekayasa.v18i2.26560

Abstract

Conditions The people of the Pakintelan area in village locations have a livelihood of selling cat rice, meatballs, and selling fried food. The repeated use of used cooking oil for frying is damaging human health to cause cancer. The availability of banana peel waste can be found at fried food sellers. This activity aims to increase the cooking oil user community's understanding and purify cooking oil by adsorption of activated carbon, and it can be reused. Increase public knowledge that banana peels can activate charcoal as a cooking oil purifier in the adsorber column. The method used is the socialization and education of conservation on the manufacture of activated carbon and the adsorption of cooking oil with a specific acid number. The results are by SNI and can be reused. Checking the results of purification and evaluation is carried out. Understanding the population using new cooking oil at week 4 reaches 83% of the samples tested. Cooking oil that is used at least five times is adsorbed with an acid number of 0.6. Products can benefit people's health, reduce cooking oil spending and increase knowledge and skills in purifying used cooking oil.
Comparison of Ultrasonic Wave Pretreatment and Microwave-KOH Combination Pretreatment in Producing Bioethanol Using Rice Husk Waste Ardhiansyah, Hanif; Putri, Radenrara Dewi Artanti; Kusumaningrum, Maharani; Akbar, Faizal Reza Amirruddin; Fidiano, Daffa Bimo
Sainteknol : Jurnal Sains dan Teknologi Vol 21, No 2 (2023): December 2023
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/sainteknol.v21i2.50272

Abstract

Rice husk is a type of lignocellulosic biomass that can be chosen as a raw material for bioethanol production because it is abundant, cheap, and renewable. However, when it comes to lignocellulosic biomass, the main obstacle in using rice husks is the pretreatment process to remove the lignin content and prepare the lignocellulose so that it can be easily hydrolyzed. In this study, two combinations of pretreatment were used, namely microwave pretreatment and ultrasonic pretreatment, which used several variables. Microwave pretreatment uses variable time (2.5 minutes, 5 minutes, and 7.5 minutes) and power (100, 180 and 300 watts) as well as ultrasonic pretreatment uses variable time (20 minutes, 25 minutes, and 30 minutes) and power (70, 80 and 90 watts). The pretreatment results were hydrolyzed with sulfuric acid and fermented using saccharomyces cerevisiae yeast at varying times (3, 6, 9, 12, and 15 days). This research shows that microwave pretreatment is the most effective in reducing lignin. The lowest lignin content was 10.58% after 5 minutes and 180 watts of power. Bioethanol levels increased until the 15th day of fermentation, with the highest yield of 16%.
Co-Authors Akbar, Faizal Reza Amirruddin Alexandra, Natasya Viona Anugrahani, Viona Widya Arfriandi, Arief Astrilia Damayanti Azany, Ghaefira Tasya Bahlawan, Zuhriyan Ash Shiddieqy Bayu Triwibowo Damarjati, Haris Dhoni Hartanto Fidiano, Daffa Bimo Fitri, Zulfa Ajrina Fitrianto, Rizqi Fulia Aji Gustaman, Fulia Aji Hadikawuryan, Danang Subarkah Hanif Ardhiansyah Haniif Prasetiawan Irawan Sukma, Irawan Jannah, Reni Ainun Maharani Kusumaningrum Megawati - Nugroho, Febry Dwi Nurmasitah, Sita Pangestu, Indra Sakti Rakhmawati, Fatih Ratna Dewi Kusumaningtyas Ria Saputri, Ria Salsabila, Luvena Sitanggang, Desy Manuela Boru Sunyoto Sunyoto Sutrisno, Akhmad Triastuti Sulistyaningsih Wara Dyah Pita Rengga Widi Astuti