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All Journal VALENSI EKSAKTA: Journal of Sciences and Data Analysis JURNAL KIMIA SAINS DAN APLIKASI Jurnal Kimia dan Kemasan Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat JURNAL KONVERSI Jurnal Penelitian Pendidikan IPA (JPPIPA) Chimica et Natura Acta ALCHEMY Jurnal Penelitian Kimia Jurnal Aplikasi Teknologi Pangan Jurnal Biologi Tropis Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Molekul: Jurnal Ilmiah Kimia JKPK (Jurnal Kimia dan Pendidikan Kimia) BERNAS: Jurnal Pengabdian Kepada Masyarakat Journal of Science and Science Education Jurnal Pemberdayaan: Publikasi Hasil Pengabdian kepada Masyarakat (JPM ITTC ) Jurnal Pendidikan dan Pengabdian Masyarakat
Margareta Novian Cahyanti
Universitas Kristen Satya Wacana
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Dentistry Earth & Planetary Sciences Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : Journal of Science and Science Education

 1 
Sorption isotherm modeling of “gaplek” flour fortified by protein from red bead tree flour Margareta Novian Cahyanti; Alvama Pattiserlihun
Journal of Science and Science Education Vol 2 No 1 (2018): JoSSE Vol. 2 No. 1 (May 2018)
Publisher : Faculty of Science and Mathematics, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/josse.v2i1p1-6

Abstract

The objective of the study is to determine the characteristic of moisture sorption isotherm from "gaplek" flour fortified with protein from red bead tree flour using various modeling and being observed from the monolayer moisture content and its absorption types. This research used 5 salt solutions and storage temperature of 298K, 308K, and 318K. The models used were Brunauer-Emmet-Teller (BET), Guggenheim-Anderson-de Boer (GAB) and Caurie model. The monolayer moisture content was around 5.07 – 8.53% db. kb value of GAB model was around 0.5941-0.6252. c value of GAB model was around 16.0588-23.4111. C value of BET was around 32.7241-306.5000. Whereas the c value in Caurie model was around 1.1419-1.2769. The equilibrium and monolayer moisture content on ‘gaplek" flour fortified with protein from red bead tree flour was decreasing as the temperature going up. GAB constant value indicated that the process of moisture absorption on the "gaplek" flour fortified with protein from red bead tree flour categorized in type II.
Co-Authors Achmad Noerkhaerin Putra Alifia Dewi Safira Alvama Pattiserlihun Aminu, November R. Anggaran, Diki Apriyanti Tindage Asep Mufti Kurniawan B. K. Wibowo Cahyo, F.D. Cucun Alep Ryanto D. A. Stefani D. Anggaran Dewantoro Dewantoro Dewi Kurnianingsih Arum Kusumahastuti Dewi Kurniasih Arum Kusuma Hastuti Hartati Soetjipto Imelda Wadu Indah Tri Susilowati Irma Ayuningtyas Jimmy Hindarto Karina Bianca Lewerissa Kristanti, Vincentia N. P. Kusumahastuti, Dewi K.A. Kusumahastuti, Dewi Kurnianingsih Arum Lydia Ninan Lestario Mahardika, Y. M. Anggara Meilano, Antonius Rizky Mutiara Nur Alfiah Noviana Dewi Palembanan, Nadia Pandu Krisnawan Safira, Alifia Dewi Saputri, K Sari, Iga Permata Sri Hartini Sri Hartini Sri Hartini Susilowati Susilowati, Indah T Susilowati, Indah T. Trisna Anggreini Y. A. Steefian Yayi Suryo Prabandari Yonggulemba, Jose D Michael Yosia Adi Susetyo Yulinda Eka Ayu Rukmawati