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Biokatalisator Lipase Dedak Padi Untuk Proses Asidolisis Minyak Tuna Dan Asam Laurat Wahyuningsih Wahyuningsih; Edy Supriyo; R.T.D. Wisnu Broto
METANA Vol 14, No 1 (2018): Juni 2018
Publisher : Universitas Diponegoro

Lipid terstruktur dengan medium chain fatty acid (MCFA) pada posisi luar dan polyunsaturated fatty acid (PUFA) pada posisi sn-2 memiliki nilai gizi dan absorbsi yang sangat baik. Dalam penelitian ini lipid terstruktur disintesis secara langsung melalui asidolisis enzimatis antara minyak ikan dan asam laurat. Reaksi dikatalisis oleh lipase dedak padi. Tujuan penelitian ini adalah mempelajari perilaku dari reaksi asidolisis enzimatik minyak ikan tuna dan asam laurat, dengan kajian pengaruh biokatalis lipase dedak padi terhadap hasil asidolisis. Target yang ingin dicapai berupa data-data teknis laboratorium untuk perancangan, scale-up dan pengoperasian proses yang meliputi kinetika reaksi, studi produktifitas asam lemak, kondisi operasi yang optimum dan analisa tekno-ekonomi. Hasil penelitian menunjukkan bahwa konsentrasi lipase dan suhu reaksi optimum berturut-turut 10% dan 50oC. Rasio mol optimum minyak ikan dan asam laurat adalah 1:10, dihasilkan inkorporasi asam laurat mencapai 62,8 mol%. Pada waktu inkubasi 12 jam, trigliserida menurun seiring dengan meningkatnya waktu inkubasi, sedangkan digliserida meningkat seiring dengan meningkatnya waktu inkubasi. Pada suhu reaksi di atas 50oC, trigliserida menurun seiring dengan meningkatnya suhu reaksi. Metode interesterifikasi ini cukup efektif untuk mensintesis lipid terstruktur spesifik. Lipase dapat digunakan dengan baik untuk sintesa Lipid Terstruktur dari minyak ikan tuna dengan asam laurat. Kondisi optimum reaksi adalah pada suhu 50oC, konsentrasi lipase 10%, perbandingan ratio substrat (Minyak ikan tuna : asam laurat) 1:10 selama 12 jam. Profil gliserida dari hasil asidolisis enzimatis adalah 78,1 % trigliserida, 32,2 % digliserida dan 11,9% monogliserida Lipase Rice Bran Biocatalystator For Asidolysis Process Tuna Oil And Lauric Acid Lipid structured with medium chain fatty acids (MCFA) in the outer position and polyunsaturated fatty acid (PUFA) in sn-2 position has excellent nutritional value and absorption. In this study structured lipids were synthesized directly through enzymatic acididisation between fish oil and lauric acid. The reaction was catalyzed by a specific lipase of 1.3 from the tertiary carotid rugose. The aim of this study was to study the behavior of enzymatic acidic reactions of tuna and lauric acid oils, with the study of the effect of rice bran biocatalyst on acidic acid yield. The targets to be achieved are technical laboratory data for design, scale-up and operation of processes including reaction kinetics, fatty acid productivity studies, optimum operating conditions and techno-economic analysis. The results showed that the optimum lipase concentrate and temperature of the reaction were 10% and 50oC, respectively. The mole ratio of fish oil and lauric acid was 1:10 in which the incorporation of lauric acid was 62,80% (mol). Incubation time, 12 h, triglyceride decreased with an increase in incubation time. In contrast, the diglyceride increased with an increase in incubation time. At temperature higher than 50oC, triglyceride decreased with an increase in reaction temperature. The methode of interesterification was proven to be effective in synthezed specific structured lipids. Lipase rice brand, can be used successfully for the synthesis of structured lipids from tuna oil with lauric acid. Optimum reaction temperature is 50oC, lipase concentration of 10%, the ratio of substrate ratio (tuna fish oil: lauric acid) 1:10 for time incubation 12 hours. Profile gliseride from results acidolysis enzymatic triglycerides were 78.1%, 32.2% 11.9% diglycerides and monoglycerides.

PENGEMBANGAN PROSES THERMOKIMIA UNTUK PENINGKATAN KONVERSI ASAM LEMAK MELALUI INTERFACIAL ACTIVATION LIPASE BUAH SEGAR KELAPA SAWIT DENGAN TUNING UP MENGGUNAKAN GELOMBANG MIKRO Wikanta, Deddy Kurniawan; Y, Mohamad Endy; Erlangga, Erlangga; A, Hermawan Dwi
METANA Vol 8, No 01 (2012): Juli 2012
Publisher : Universitas Diponegoro

Nowadays, Indonesia fulfill the demand of fatty acid by importing it, through Indonesia is one of major producer of Crude Palm Oil (CPO), one of vegetable oil beside Palm Kernel Oil (PKO) and Coconut Oil (CNO) that can be used as the raw material for the production of fatty acid. In order to increase the added value of palm oil and to fulfill the country demand of fatty acid, it is necessary, finding a new fatty acid production process which is more efficient and more economial. Because palm oil has a lipase enzyme that can hydrolyze the triglyceride of palm oil, it is urge to study the technology of fatty acid production by utilize the lipase of palm oil. The thermal protonation of microwave toward the fatty acid chain in enzyme is the important matter, because enzyme will memorize the ionization condition from aquatic solution before the dehydration process (enzyme’s pH memory). Because of that, “the tuning” towards pH will fasten the hydrolysis rate. The parameters of the research were reaction temperature, pH, power, ratio of water-fruit, mechanical treatment and the milling of the palm oil as time function. Keywords : fatty acid, lipase enzyme, interfacial antivation, microwave

PERANGKAP NYAMUK RAMAH LINGKUNGAN YANG MENGGUNAKAN BAHAN RAGI UNTUK PENGEMBANG BIAKAN KESTABILAN SUHU DENGAN HEAT DETECTOR YANG MENGGUNAKAN NTC ( NEGATIVE TEMPERATURE COEFFISIEN) Enny, Enny
METANA Vol 9, No 02 (2013): Desember 2013
Publisher : Universitas Diponegoro

Abstract Tool mosquito traps we encounter in our lives, be it in liquid or solid form, but there are some that contain chemicals. In the environment of our lives more and more developing mosquitoes due to less uncontrolled channels substandard and not arranged. And there are many people who use liquid or solid materials containing chemical substances, which can interfere with human comfort In this study makes tools that are environmentally friendly mosquito trap, this tool can be applied in the community, since it is also quite easy, does not require hazardous materials, comparatively simple and fast. With the creation of yeast and sugar solution will cause the fermentation process, where the results of this fermentation process will produce CO2 or carbon dioxide is a chemical compound that is the most interesting mosquitoes come. To control the temperature as well as the results of CO2 gas can develop rapidly so we set it up or put up with a tool such as a series heat detector that uses NTC (Negative Temperature Coeffisien) which can control the temperature ofÂ 25oC-30oC. Thus, the more carbon dioxide, the more mosquitoes were trapped. The results showed that use of the material I :( yeast = 1 gram = 50 grams of brown sugar, water = 250 ml) and material 2 (= 1 g Yeast, Brown sugar: 100gr, water = 250 ml) results are better materials 2 because these materials tend to be attractive / approachable mosquitoes, because the adhesions combined sugar yeast grow better and produce different yeast aroma of material 1 Keywords: mosquito trap, environmentally friendly

DIVERSIFIKASI KUNYIT (CURCUMA DOMESTICA) DAN KENCUR (KAEMPFERIA GALANGA L.) SEBAGAI MINUMAN HERBAL SERBUK SIAP SAJI Pudiastutiningtyas, Nurul; Mubin, Nurul; Safitri, Laras Intan; Kusumayanti, Heny
METANA Vol 11, No 01 (2015): Juli 2015
Publisher : Universitas Diponegoro

Â Â Minuman herbal dewasa ini banyak digemari masyarakat. Minuman herbal serbuk siap saji merupakan minuman yang diracik dengan bahan-bahan alami yang ada di tanah air, berkhasiat menyegarkan dan menyehatkan badan. Bahan yang akan digunakan untuk minuman herbal dalam penelitian ini adalah kunyit (Curcuma domestica) dan kencur (Kaempferia galanga L.) dengan menggunakan proses kristalisasi dengan kristaliser dengan suhu operasi 100oC. Pada penelitian ini di dapatkan hasil maksimal pada percobaaan ketiga Â dengan bahan kunyit (Curcuma Domestica) 750 gr, air 500 mL, gula 10 gr dan volume yang dihasilkan 930 mL sehingga dihasilkan densitas sebesar 1.057 gr/mL dan viskositas 1.268 cp, untuk menjadi serbukÂ 23.50 gr memerlukan waktu pemanasan 120 menit. Hasil serbuk pada bahan kencur (Kaempferia galanga L.) yang paling maksimal pada percobaaan ketiga Â dengan bahan 800 gr, air 500 mL, gula 10 gr. Volume filtrat yang dihasilkan adalah 1200 mL sehingga dihasilkan densitas sebesar 1.052 gr/mL dan viskositas 1.199 cp, untuk menghasilkan serbuk sebesar 54.32 gr memerlukan waktu 150 menit untuk pemanasan.Â Key wordsÂ : kunyit, kencur,Â kristalisasi, minuman herbalÂ AbstractHerbal beverage favored by many adults of the community. Fast powders herbal beverage is a drink and fresh with natural ingredients that are in the homeland, invigorating, therapeutic and nourish the body. Materials to be used for herbal beverage in this research are turmeric (Curcuma domestica) and galingale (Kaempferia Galanga L.) by using the process of crystallization by crystallizer with 100oC operating temperature. On this research in the get maximum results on experiment number three with turmeric (Curcuma domestica) 750 gr., 500 mL water, sugar 10 gr and the resulting volume 930 mL so the resulting density of 1,057 gr/mL and viscosity 1,268 cp, to produce of 23,50 grÂ powder required the warming time 120 minutes. The results of the powder materials galingale (Kaempferia galanga L.) maximum experiment number three with 800 gr of galingale (Kaempferia galanga L.), 500 mL water, sugar 10 gr. Volume of filtrate produced is 1200 mL so the resulting density of 1,052 gr/mL and Â viscosity 1,199 cp, to produce 54,32 gr of powder require 150 minutes for warming.Key words: turmeric, galingale, crystallization, herbal beverage

SENYAWA BARU PASCA KEBAKARAN PENYEBAB RAPUHNYA BETON BERTULANG Lukman, Lukman
METANA Vol 4, No 1 (2007): Juni 2007
Publisher : Universitas Diponegoro

Abstract Fire can be happened everywhere at anytime, including to building which use reinforced concrete construction. As consequense of the fire. a heating and cooling cycle by turns happen which cause complex fisis and chemical phase chenge. Considering that concrete has teracity againts high temperature without having chemical compound coposition change because of the high Â silica, which is until 1000 Â EC ofÂ temperature Â Keyword The Â concrete after fire

Diversifikasi Jamang (Jajanan Mangrove) Dengan Modifikasi Peralatan Produksi Redjeki, Sri; Maslukah, Lilik; Azizah T.N., Ria; Hartati, Retno; Riniatsih, Ita
METANA Vol 13, No 2 (2017): Desember 2017
Publisher : Universitas Diponegoro

Untuk menambah penghasilan keluarga, ibu-ibu rumah tangga khususnya di Kota Semarang telah berupaya berwirausaha berbagai makanan ringan, seperti kuping gajah, chistik, kue kecipir, dan pastel kering. UKM Kelompok â€Bina Citra Karya Wanitaâ€ pimpinan Ibu Mufidah dan UKM Kelompok â€Bina Karya Sejahteraâ€ pimpinan Ibu Sudartik merupakan kelompok produsen jajanan yang berasal bahan alternatif dari buah mangrove. Namun demikian, mengingat peralatan yang digunakan untuk produksi roti kering masih sangat konvensional, sehingga kualitas maupun kuantitas roti relatif masih rendah. Oleh karenanya, diperlukan sentuhan teknologi untuk proses produksi berupa peralatan pembuat cheesestick, peniris minyak, mixer, dan prosedur operasi pembuatan jajanan berbahan dasar mangrove sehingga dihasilkan kue atau roti kering yang mempunyai tekstur baik, warna menarik, enak, dan renyah. Dari permasalah diatas maka targetnya adalah desain perbaikan peralatan proses produksi Jamang (Jajan Mangrove). Setelah memakai alat pengaduk mekanis, produksi menjadi 7 kg per hari, setelah mengunakan mesin pembuat cheestick produksi menjadi lebih cepat yaitu 15 menit dan setelah menggunakan peniris minyak meningkatkan kualitas dari hasil jajanan mangrove dan menjadi lebih bersih.Â Pelaksanaan penerapan IPTEKS bagi masyarakat meningkatkan kapasitas pengetahuan Kelompok UKM Bina Citra Karya Wanita dan UKM Bina Karya Sejahtera di Desa Mangunharjo dan Mangkang WetanÂ Diversified Jamang (Jajan Mangrove) With Production Equipment ModificationÂ To increase the family's income, housewives, especially in the city of Semarang has sought to entrepreneurship on variety of snacks, such as kuping gajah, cheesestick, kue kecipir and pastel kering. SME Group "Bina Citra Karya Wanita"Â lead by Mrs Mufidah and SME Group "Bina Karya Sejahtera" lead by Mrs. Sudartik are snack producer groups based on mangrove flour. However, considering the equipment used for theÂ production of mangrove flour is still very conventional, so that the quality and quantity of product is still relatively low. Therefore, the necessary to give simple technology on their the production process in the form of equipment cheesestick makers, oil drainer, mixer, and the operating procedures of making snacks made from mangrove so that the resulting dry cake or bread that has a good texture, color attractive, tasty and crunchy. From the problems above, the target is the improvement of production process equipment design mangrove based snack (Jajanan Mangrove). After using a mechanical stirrer, production increase to 7 kg per day, after using the machine becomes faster production cheestick ie 15 minutes and after using the oil drainer improve the quality of the results of mangrove snacks and become cleaner. Implementation of the application of science and technology for increasing the capacity of the knowledge of SME Bina Citra Karya Wanita and SME Bina Karya Sejahtera at village of Mangunharjo and Mangkang Wetan, Semarang.

PEMBUATAN MODEL INDIKATOR TEMPERATUR-WAKTU UNTUK MONITORING KUALITAS PRODUK UDANG DAN DAGING SAPI BEKU Pudjihastuti, Isti; Susanti, Margaretha Tuti
METANA Vol 6, No 02 (2010): Desember 2010
Publisher : Universitas Diponegoro

Abstract Freezing is one way of preserving food for maintaining the quality before consumption. Frozen foods which are now circulating in the supermarket are not given yet a tool to monitor whether the food is never experienced thawing (melting) for some period. In the frozen product that has undergone uncontrolled thawing will increase microbial content rapidly at increasing temperature 10 0C. In this study the temperature-time estimator tool manufactured for frozen beef products and shrimp. This estimator tool consists of citric acid and blue litmus paper. The response will appear in blue litmus paper that changes the color becomes red when positioned at the undesired temperature. In this study, the temperature-time estimator tool is made from citric acid 1.1%, cotton and litmus paper packed in cellophane. The response is influenced by the position of estimator tool and this tool-time temperature estimator can be applied for frozen beef products and shrimp. Keywords: beef, frozen, indicators, shrimp

PEDOMAN PENULISAN NASKAH JURNAL METANA Kusumayanti, Heny
METANA Vol 9, No 01 (2013): Juli 2013
Publisher : Universitas Diponegoro

PEDOMAN PENULISAN NASKAH JURNAL METANA

IbM.KELOMPOK INDUSTRI SERBUK INSTAN JAMU DAN MINUMAN KESEHATAN DI UNGARAN, KABUPATEN SEMARANG Handayani, Dwi; Ikhsan, Diyono; Murni, Murni; Ardiansari, Anindya
METANA Vol 10, No 02 (2014): Desember 2014
Publisher : Universitas Diponegoro

Abstract UMKM" TigaDara " which is located at Jl . UripSumoharjo 45 and UMKM " Berliana " address at 7 Kuncen New jl.ApelUnggaran - Kab.Semarang an economically productive UMKM as micro businesses , with a production of herbs or a health drink in the form of instant powder and liquid beverages . Early in its development , the effort focuses on the various processing plants living pharmacies ( empon - empon ) are made â€‹â€‹into a variety of herbs and health beverages in an instant form , for example : instant ginger , white turmeric , saffron , turmeric, tamarind , Mahkotadewa , etc. . During this production processÂ been conventional and instant powders produced by high sugar levels that can not be consumed by diabetics . Given that in order to produce sugar -free powder that requires technology and modern processing equipment , namely the granulation process , it is necessary to support the introduction of technology and the granulation equipment . While UD Berliana now more concentrated on liquid products requiring wringer empon - empon that can operate mechanically with greater capacity and semi-continuous operation . Given that during the management system implemented is still a family management , then with the development of business and the broader marketing outreach is necessary to improve management and use of the Web to expand their marketing reach . With the help of technology , equipment and granulation managemen as wringer and structuring the results of this activity can be rapidly growing SMEs . This is evident from the production capacity that was originally only 50 kg per day to 200 kg per day , followed by an increase in network marketing , and sales revenue . Keyword :Teknology, granulation, wringer, Web. Abstrak UMKM â€Tiga Daraâ€ yang beralamat di jl. Urip Sumoharjo 45 dan UMKM â€Berlianaâ€ yang beralamat di jl.Apel No.7 Kuncen Baru Ungaran-Kab.Semarang merupakan UMKMÂ yang produktif secara ekonomis sebagai usaha mikro, dengan produksi berupa jamu atau minuman kesehatan dalam bentuk serbuk instan dan minuman cair. Selama ini proses pengolaahan dilakukan secara konvensional dan dihasilkan serbuk instan dengan kadar gula yang tinggi sehingga tidak bisa dikonsumsi oleh penderita diabetes. Mengingat bahwa untuk dapat memproduksi serbuk yang bebas gula memerlukan teknologi dan peralatan proses yang modern, yaitu dengan proses granulasi, maka perlu adanya bantuan pengenalan teknologi dan peralatan granulasi tersebut. Sedangkan UD Berliana sekarang ini lebih mengkonsentrasikan pada produk cair sehingga membutuhkan alat pemeras empon-empon yang dapat beroperasi secara mekanik dengan kapasitas yang lebih besar dan beroperasi secara semi kontinyu. Disamping itu, mengingat bahwaÂ selama ini sistem manajemen yang diterapkan masih merupakan manajemen keluarga, maka dengan semakin berkembangnya usaha dan semakin luasnya pemasaran diperlukan adanya penyuluhan perbaikan manajemen dan penggunaan Web untuk memperluas jangkauan pemasarannya. Dengan adanya bantuan teknologi, peralatan dan penataan manajemennya maka UMKM tersebut dapat berkembang pesat. Hal ini terlihat dari kapasitas produksi yang pada awalnya hanya 50 kg per hari menjadi 200 kg per hari yang diikuti dengan peningkatan jaringan pemasaran dan omset penjualannya. 8Kata kunci : Teknologi, granulator, pemeras, Web.

Perancangan Pengering Berinsulasi Dengan Aplikasi Pengeringan Ikan Tengiri Wahyuningsih Wahyuningsih; Isti Pudjihastuti
METANA Vol 12, No 2 (2016): Desember 2016
Publisher : Universitas Diponegoro

Prinsip Dasar Rancang Bangun Alat Pengering, peubah-peubah yang harus diperhatikan antara lain Sifat – sifat bahan yang akan dikeringkan,karakteristik pengeringan dari bahan, aliran panas, kualitas produk, fasilitas sekeliling,kapasitas alat,Dari faktor – faktor tersebut diharapkan untuk mendapatkan alat pengering dengan kinerja yang berdayaguna dan berhasil guna. Tujuan dari penelitian ini adalah merancang dan membangun alat pengering ikan berinsulasi untuk memperbaiki proses pengeringan ikan tradisional,meningkatkan nilai gizi, hygiene dan keamanan pangan dan mengaplikasikan alat pengering pada pengeringan ikan teri (Stolephorus heterolobua), serta mengetahui kwantitas asam lemak omega-3. Alat pengering hasil rancang bangun, ukuran 1 m x 1,2m x1,75 m, ukuran kolektor 1,2 m x 0,6 m, dapat dimanfaatkan untuk mengeringkan ikan teri (Stolephorus heterolobua) secara higienis dan mempertahankan kualitas produk Lama pengeringan 72 jam memberikan hasil ikan kering yang memenuhi standar kadar air , untuk pemanas surya kadar air 2,45 %, untuk pemanas buatan kadar air 2,65% Produk yang disukai adalah pengeringan dengan kadar garam 6% Pada produk yang dapat diterima memberikan nilai EPA 0,5972 gr/100 gr, dan DHA 0,4032 gr/100 gr, nilai TBA 1,21 mgr/kg, TVB : 7,04mgr N/100gr,TMA : 5,11 % mgr N. Design of Insulated Dryers Application for Tengiri Fish Dryer Basic Principles of Design Tools dryer, variables that must be considered among other properties - properties of the material to be dried, the characteristic drying of the material, heat flow, quality of products, the facilities around, the capacity of the tool, From factors - these factors are expected to get drier the performance of a very powerful and effective. The aim of this study was to design and build insulated fish dryers to improve the traditional fish drying process, enhance nutritional value, food safety and hygiene and to apply drier at drying anchovy (Stolephorus heterolobua), as well as to know the quantity of omega-3 fatty acids. Drier the result of design, size 1m x 1.2m x1,75 m, collector size of 1.2 mx 0.6 m, can be used for drying fish (Stolephorus heterolobua) hygienically and maintain the quality of products Lama drying 72 hours results dried fish that meets dtandar water content, for solar heating water content of 2.45%, for artificial heating water content of 2.65% preferred product is dried with saline 6% On acceptable products value EPA 0.5972 gr / 100 g and 0.4032 g DHA / 100 g, the value of TBA 1.21 mgr / kg, TVB: 7,04mgr N / 100gr, TMA: 5.11% N mgr

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