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All Journal Eksergi: Chemical Engineering Journal CHEESA: Chemical Engineering Research Articles JURNAL PHOTON Halal Research Journal Jurnal Teknologi Lingkungan
Meka, Wahyu
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Religion Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Nursing Physics

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Purified Konjac Glucomannan as Thickener for Substituting Gelatin in Making Panna Cotta Rachmaniah, Orchidea; Juliastuti, Sri Rachmania; Wisnu, Mita Mellenia; Samparia, Dian Asrini; Hendrianie, Nuniek; Darmawan, Raden; Meka, Wahyu; Fahmi, Fahmi
Halal Research Vol 4 No 1 (2024): February
Publisher : Halal Center ITS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12962/j22759970.v4i1.980

Abstract

A thickener such as gelatin is essential in increasing viscosity and forming a gel system. Nowadays, gelatin is one of the most popular thickeners in food, pharmacy, and cosmetic products. Animal skins which lead to halal issues are still common sources of gelatin. Crude konjac flour (CKF) which is sourced from porang tubers and has a high degree of purity of glucomannan (GM) is a potential substitute for animal skins. Moreover, the use of KGM also supports national programs of processing agricultural products into finished products ready to export. This study applies five different CKF variants as panna cotta (PC) thickener: CKF from the fresh bulb of porang (Amorphophallus oncophyllus sp.) (CH-UP), CKF from chips of Porang (CH-CP), a native CKF, as well as laboratory-purified products of CKF (>90%-w of GM content) (DM-CKF-M3X-50, and DM-CKF-M3X-96), and commercially products of porang flour (K-TPO and K-TPM) were applied to make PC; substituting gelatin. Only CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 successfully thickened PC in terms of appearances. Further, organoleptic analysis was applied to CKF, DM-CKF-MX-50, and DM-CKF-M3X-96. According to the organoleptic analysis, PC with CKF, DM-CKF-MX-50, and DM-CKF-M3X-96 was more preferred by the respondents than commercial PC. In overall, CKF application on PC exhibited improved sensory properties and tastes of PC.
Shelf-Life Test of Kebab Kebuli Al 'Aqoh for Fulfiling Product Quality of Small Medium Enterprise Rachmaniah, Orchidea; Rahmawati, Yeni; Kusumahati, Sari; Juliastuti, Sri Rachmania; Hendrianie, Nuniek; Darmawan, Raden; Oktavianingrum, Eva; Fahmi, Fahmi; Meka, Wahyu
Photon: Journal of Natural Sciences and Technology Vol 14 No 1 (2023): Jurnal Photon
Publisher : LPPM Universitas Muhammadiyah Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37859/jp.v14i1.6041

Abstract

UKM Al ‘Aqoh Drink & Snack telah mengikuti program pendampingan di tahun 2021 sebagai binaan PKH ITS. Serangkaian uji waktu simpan, uji cemaran mikroba, dan uji kandungan nutrisi dilakukan untuk mendukung penerapan Sistem Jaminan Halal (SJH) sekaligus penerapan Cara Produksi Pangan yang Baik (CPPB) pada produk Kebab Kebuli Al ‘Aqoh. Pelaksanaan uji ini sekaligus menunjukkan higenitas proses produksi Kebab Kebuli dan pemenuhan desain label pangan olah yang baik. Kebab Kebuli freshly made terdeteksi memiliki nilai total kapang 2,00 x 101 CFU/g dan E. coli 6,00 x 101 CFU/g. Sedangkan parameter lain yang dipersyaratkan seperti Salmonella sp. dan Staphylococcus aureus tidak terdeteksi. Walaupun nilai angka kapang dan E. coli hanya terdeteksi 2,00 x 101 CFU/g dan 6,00 x 101 CFU/g, berturut-turut, namun nilai tersebut tetap perlu diwaspadai. Kehadiran E. coli ini dapat diminimalisir dengan sanitasi proses dan pasca produksi yang baik. Kehadiran E. coli dapat dihilangkan dengan memasak dan memanaskan kembali produk olahan pangan sampai suhu 65 oC, serta menyimpan pada suhu 4 oC. Sehingga, perlunya dilakukan penggorengan Kebab Kebuli sesuai dengan saran penyajian sebelum dihidangkan untuk menjamin keamanan pangan, menghindari potensi diare. Oleh sebab itu, higienitas proses dan pasca produksi Kebab Kebuli perlu dijaga dan ditingkatkan.
Analysis of Pyrolytic Product Distribution for B3 and Non-B3 Medical Waste Pyrolysis Rezeki, Tri Nur; Ridwan, Abrar; Meka, Wahyu; Fitri, Yulia; Mahendra, Rain Agri; Hamzah, Munawir; Widara, Laras Sita; Athala, Azzalya Putri
CHEESA: Chemical Engineering Research Articles Vol. 5 No. 2 (2022)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/cheesa.v5i2.14134.101-110

Abstract

The coronavirus disease (COVID-19) has badly impacted many sectors, particularly medical waste generation in healthcare facilities. The increasing amount of medical waste poses a serious threat to health and environmental sustainability. Traditional waste processing (burning) cannot be used for B3 medical waste and is often mixed with non-B3 medical waste. This is because it potentially generates dangerous chemicals emitted into the atmosphere. Meanwhile, pyrolysis as a superior thermochemical technology is an effective solution for treating both B3 medical waste and non-B3 medical waste. The waste used in this study has good characteristics, as indicated by the low water and high fixed carbon content. The pyrolysis process yields products with economic value, such as solid, liquid, and gas products. Therefore, this study aims to determine the levels of products that can be produced from B3 and non-B3 medical waste. The results showed that rubber bands produce the highest proportion of liquid products at 44%, the highest solid products were obtained from LDPE plastic waste with a proportion of 65%, while the highest gas product was produced by mask waste at 45%. Based on the results, waste with high product yields can be used as an alternative energy source, such as gasoline, LPG, briquettes, and battery-based materials.
Prediksi Timbulan Ampas Teh dari Rumah Makan dan Gerai di Kota Pekanbaru Selvia; Fitri, Yulia; Meka, Wahyu; Mulyani, Sri; Lestari, Dinda; Rahmadani, Nofia
Jurnal Teknologi Lingkungan Vol. 25 No. 2 (2024)
Publisher : BRIN Publishing (Penerbit BRIN)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55981/jtl.2024.1979

Abstract

Waste from restaurants is not only food waste but also tea grounds, which have sustainable potential. Tea grounds from restaurants and beverage outlets will increase the amount of tea grounds  generated in Pekanbaru. This study aims to calculate and predict the generation of tea waste collected from restaurants and beverage outlets in Pekanbaru City. Restaurants and beverage outlets were selected in this study using Cluster Random Sampling. The Slovin method was used to estimate the number of samples needed. Multiple linear regression analysis was used to test how much influence the number of cups sold per day with the dose of tea used, the category of tea used, temperature, humidity, and rainfall on the amount of tea dregs. The average tea dregs in Pekanbaru City is 61 g/cup, where 79% of the dregs come from tea powder and tea bags contribute 21%. The linear regression model shows that variables that are significantly related to tea dregs include measure per cup (53%), temperature (17%), humidity (6%), cup size (5%), and rainfall (2%), while the number of cups and tea category are not significant. The calculated R2 is 0.844, which means that the proposed model can explain about 84.4% of the variation in the amount of tea dregs generated by restaurants and beverage outlets. The model accuracy test indicated a well-performing model with Mean Absolute Error (MAE), Root Mean Square Error (RMSE), and Mean Absolute Perception Error (MAPE) values of 6.39, 7.06, and 0.82, respectively. In addition to being a source of inspiration for further research in optimizing the use of tea grounds, this invention also has the potential to have a positive impact on the wider community by promoting utilization as a valuable resource. Abstrak Limbah dari rumah makan tidak hanya berupa sisa makanan, tetapi juga ampas teh, yang memiliki potensi yang berkelanjutan. Ampas teh dari rumah makan dan gerai minuman akan meningkatkan timbulan jumlah ampas teh yang dihasilkan di Pekanbaru. Penelitian ini bertujuan untuk menghitung dan memprediksi timbulan ampas teh yang dikumpulkan dari rumah makan dan gerai minuman di Kota Pekanbaru. Rumah makan dan gerai minuman yang dipilih dalam penelitian ini menggunakan Cluster Random Sampling. Metode Slovin digunakan untuk mengestimasi jumlah sampel yang dibutuhkan. Analisis regresi linier berganda digunakan untuk menguji seberapa besar pengaruh jumlah cup yang terjual per hari dengan takaran teh yang digunakan, kategori teh yang digunakan, suhu, kelembaban, dan curah hujan terhadap jumlah ampas teh. Rata-rata ampas teh di Kota Pekanbaru adalah sebesar 61 g/cup, yaitu 79% ampas berasal dari teh bubuk dan teh celup berkontribusi sebesar 21%. Model regresi linear menunjukkan bahwa Variabel yang berhubungan secara signifikan terhadap ampas teh diantaranya takaran per cup (53%), suhu (17%), kelembaban (6%), ukuran cup (5%), dan curah hujan (2%), sedangkan jumlah cup dan kategori teh tidak signifikan. Hasil perhitungan R2 adalah sebesar 0,844, yang berarti model yang diusulkan dapat menjelaskan sekitar 84,4% variasi dalam jumlah ampas teh yang dihasilkan oleh rumah makan dan gerai minuman. Uji akurasi model mengindikasikan model dengan kinerja yang baik dengan nilai Mean Absolute Error (MAE), Root Mean Square Error (RMSE), dan Mean Absolute Perception Error (MAPE) secara berturut-turut sebesar 6,39, 7,06, dan 0,82. Selain menjadi sumber inspirasi bagi riset selanjutnya dalam mengoptimalkan penggunaan ampas teh, penemuan ini juga berpotensi memberikan dampak positif bagi masyarakat luas dengan mempromosikan pemanfaatan sebagai sumber daya yang bernilai.
Effect of Stearic Acid on Barrier and Mechanical Properties of Edible Films Based on Carboxymethyl Cellulose (CMC), Konjac Glucomannan (KGM), and κ-Carrageenan (κCarr) Widyasti, Lintang Dian; Meka, Wahyu; Nurkhamidah, Siti
Eksergi Vol 22 No 3 (2025)
Publisher : Prodi Teknik Kimia, Fakultas Teknik Industri, UPN "Veteran" Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31315/eksergi.v22i3.15127

Abstract

The development of edible films using natural polysaccharides presents a sustainable alternative to synthetic packaging materials. This study aimed to enhance the barrier properties of edible films composed of carboxymethyl cellulose (CMC), konjac glucomannan (KGM), and κ-carrageenan (κCarr) by incorporating stearic acid (SA). Films were prepared by blending the biopolymers with SA at varying concentrations (0.1–0.5% w/w) and characterized for their structural, physical, and mechanical properties. Fourier-transform infrared (FTIR) spectroscopy confirmed molecular interactions between SA and the polysaccharide matrix, evidenced by reduced O–H absorption bands and intensified –CH₂– peaks. SA incorporation increased film thickness and moisture content but reduced tensile strength, elongation at break, solubility, and water vapor permeability (WVP). Although the WVP of SA-modified films did not meet the Japanese Industrial Standard at the tested concentrations, the observed trend suggests that higher SA levels could further improve barrier performance. The optimal formulation (0.5% SA) demonstrated enhanced hydrophobicity, acceptable water activity, and moderate tensile strength and opacity. These findings indicate that stearic acid can effectively modify the functional properties of polysaccharide-based edible films, advancing their potential as eco-friendly food packaging materials. Further optimization of SA concentration is recommended to achieve industrial moisture barrier standards.
Co-Authors Abrar Ridwan Athala, Azzalya Putri Darmawan, Raden Fahmi Fahmi Fahmi Hamzah, Munawir Hendrianie, Nuniek Kusumahati, Sari Lestari, Dinda Mahendra, Rain Agri Oktavianingrum, Eva Rachmaniah, Orchidea Rahmadani, Nofia Rezeki, Tri Nur Samparia, Dian Asrini Selvia Siti Nurkhamidah Sri Mulyani Sri Rachmania Juliastuti, Sri Rachmania Widara, Laras Sita Widyasti, Lintang Dian Wisnu, Mita Mellenia Yeni Rahmawati, Yeni Yulia Fitri Yulia Fitri