Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Biology, Medicine, & Natural Product Chemistry Jurnal Agroindustri Berkelanjutan
Ningtias, Nadila
Unknown Affiliation
Biochemistry, Genetics & Molecular Biology Chemistry Education Engineering Environmental Science Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Potency of Biocoagulant from Cationic Modified Starch of Balbis Banana Blossom Waste for Palm Oil Wastewater Treatment: Literature Study Fadhallah, Esa Ghanim; Hidayat, Alif Fikri Nur; Saffanah, Arfika Julya; Iswahyudi, Bella Amanda; Wasalamah, Diah Shihatin; Putri, Eka Cahyani; Ningtias, Nadila; Ummi, Yana Hijriyatin
Biology, Medicine, & Natural Product Chemistry Vol 12, No 2 (2023)
Publisher : Sunan Kalijaga State Islamic University & Society for Indonesian Biodiversity

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14421/biomedich.2023.122.645-649

Abstract

Lampung is one of the provinces producing Indonesia's second-largest banana crop. Operational activities at the Palm Oil Mill produce a by-product of Palm Oil Mill Effluent (POME), which can potentially be the most enormous environmental pollution. Communities often use chemicals to treat liquid waste, which causes health problems, cannot be decomposed, and can damage the environment. Therefore, treating liquid waste using organic materials that are more environmentally friendly, safe for health and easily degraded is necessary. By modifying cationic starch, natural polymers found in banana blossom waste may be utilized for producing natural biocoagulant that are more effective. This paper aims to review the potential of cationic-modified balbis banana blossom waste starch as a natural biocoagulant for processing palm oil waste. Starch was first modified into cationic starch by etherification method with the help of HMMAHC cationic reagents. The mechanism of cationic starch as a biocoagulant is the exchange of starch cation ions and waste anions to form bridges between colloidal particles and then form flocs that can precipitate. The implementation technique of this idea is by collaborating with several parties to ensure the successful use of banana hump starch as a biocoagulant material, providing support and facilities for the industry and promoting the use of biocoagulant, conducting literature studies related to the use of banana hump starch as a natural biocoagulant, testing the effectiveness of biocoagulant, implemented in the palm oil processing industry.
PENGARUH PENGGUNAAN BERBAGAI JENIS HIDROKOLOID TERHADAP KARAKTERISTIK SENSORI SELAI LEMBARAN CAMPURAN PEPAYA (Carica Papaya) DAN SIRSAK (Annona Muricata) Ningtias, Nadila; Susilawati, Susilawati; Herdiana, Novita; Sartika, Dewi
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9678

Abstract

Tujuan dari penelitian ini yaitu mengetahui pengaruh penggunaan beberapa jenis hidrokoloid yaitu karagenan, pektin, gelatin dan CMC terhadap karakteristik sensori selai campuran lembaran sirsak dan pepaya serta mengetahui jenis hidrokoloid yang digunakan sehingga menghasilkan selai campuran lembaran sirsak dan pepaya dengan sifat sensori terbaik. Penelitian ini disusun menggunakan Rancangan Acak Kelompok Lengkap (RAKL) dengan 5 perlakuan dan 5 kali ulangan. Perlakuan dalam penelitian ini yaitu P1 (Tanpa penambahan hidrokoloid), P2 (Penambahan pektin 2%), P3 (Penambahan karagenan 2%), P4 (Penambahan gelatin 1,5%) dan P5 (Penambahan CMC 1%). Data dianalisis menggunakan uji Bartlett dan uji Tuckey, dilanjutkan dengan analisis ragam (ANARA), dan uji lanjut BNT (Beda Nyata Terkecil) dengan taraf 5%. Berdasarkan hasil penelitian, penggunaan berbagai jenis hidrokoloid berpengaruh terhadap parameter tekstur dan penerimaan secara keseluruhan. Pektin dengan konsentrasi 2% merupakan hidrokoloid yang menghasilkan selai lembaran dengan karakteristik sensori terbaik dengan hasil skor kesukaan tekstur 3,313 (suka) dan skoring tekstur 3,425 (kompak dan plastis), aroma 3,133 (suka), warna 3,040 (suka), rasa 3,193 (suka ), penerimaan keseluruhan 3,733 (sangat suka), kadar udara 10,87%, vitamin C 0,9725 mg/g, kekerasan (kekerasan) 601,25 gf, kohesif (kekompakan) 0,815 dan springiness (kekenyalan) 2,85 mm.
Co-Authors DEWI SARTIKA Esa Ghanim Fadhallah Herdiana, Novita Hidayat, Alif Fikri Nur Iswahyudi, Bella Amanda Putri, Eka Cahyani Saffanah, Arfika Julya Susilawati, Susilawati Ummi, Yana Hijriyatin Wasalamah, Diah Shihatin