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METANA
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Articles 220 Documents
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PROSES PENGKELATAN MINYAK CENGKEH DENGAN ASAM SITRAT Silviana, Silviana
METANA Vol 5, No 2 (2007): Desember 2007
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2612.929 KB) | DOI: 10.14710/metana.v5i2.1907

Abstract

Abstract   Clove leaf oil is essential oil produced by distillation of clove leaf. The oil is still dark color and low eugenol content, generally. It was caused by Fe content in the oil, so the oil has dark color. Furthermore, it needs to improve the value of clove leaf oil through chelating process with citric acid. The objective of research is to obtain the significant variable for content and volum response. The research conducts with initial Fe content, chelating process, and final analysis of Fe content. Analysis of Fe content uses Spectrofotometry. The research uses design of experiment: factorial design 24 with variables: citric acid concentration (1- 2%b), temperature (50oC – 70oC), time (l - 2 hours) and stirring speed (300-600 rpm). Data treatment obtained using Design Expert software. The result shows that temperature and time are significant variable for decreasing Fe content. Decreasing of Fe content from initial content 22,98mg/L down to l,86 - 2l,26mg/L. Regresion model obtained is Eugenol =74,45 + 0,10325 temperature. However, absorbent concentration and stirring speed variables have significant influent for decreasing volume. The regresion model obtained is Fe content = 34,6075-(0,54775T)-29,0551+0,548Tt, where T  is temperature and t is time of chelating process.   Key word: clove leaf oi;  chelaling;  citric acid; Fe  content  
Kinetika Pengeringan Busa Ampas Seduhan Teh Hartati, Indah; Kusumaningrum, Maharani
METANA Vol 15, No 1 (2019): Juni 2019
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1134.582 KB) | DOI: 10.14710/metana.v15i1.22146

Abstract

Dominasi produksi minuman teh dalam kemasan berdampak pada meningkatnya produksi limbah ampas seduhan teh yang masih memiliki kandungan berbagai metabolit sekunder, mineral, serat dan protein. Metode pengeringan busa (foam mat drying) dapat diterapkan pada produksi serbuk ampas seduhan teh guna mendukung pengembangan dan pemanfaatan lebih lanjut dari ampas seduhan teh. Tujuan penelitian ini adalah mengkaji pengaruh penambahan konsentrasi busa putih telur pada proses pengeringan busa ampas seduhan teh serta mengkaji kinetika pengeringan lapis tipis menggunakan model kinetika Newton/Lewis, Page, Henderson-Pabis, Logartitmic dan Two Term. Parameter proses yang dievaluasi meliputi variasi penambahan busa putih telur (7,5-15%) sementara kadar maltodekstrin yang ditambahkan sebesar 30% dan pengeringan dilakukan pada suhu 800C. Penelitian menunjukkan jika penggunaan busa putih telur 7,5% memberikan kontanta kecepatan pengeringan yang lebih tinggi bila dibandingkan penggunaan busa putih telur 10-15%.  Dalam penelitian ini, model kinetika Page merupakan model yang memberikan kesesuaian yang lebih tinggi bila dibandingkan dengan model kinetika Newton/Lewis, Henderson and Pabis, Logartitmic dan Two Term. The emerging growth of tea based beverage impacts on the abundance of spent tea waste, a solid waste in which rich of secondary metabolites, minerals, fibre and protein.  Foam mat drying of spent tea leaves powder is applied for further utilization of spent tea waste. The objective of this research was to investigate the influence of egg white concentration added in the foam mat drying of spent tea waste and investigate the foam mat drying kinetics. The thin layer drying kinetics models applied were Newton/Lewis, Page, Henderson-Pabis, Logartitmic and Two Term model. The egg white concentration were varied of 7,5-15%, meanwhile the maltodextrin was of  30% and the the drying processes were performed at temperature of 800C. The research showed that the foam mat drying of spent tea waste performed at egg white concentration addition of 7,5% gave higher drying rate constant. In this research, Among the empirical models applied in this research, Page model was found to be the most adequate model representing the drying behavior of spent tea waste.
PEMODELAN DAN SIMULASI PROSES PENGERINGAN CHIPS MOCAF Ariwibowo, Didik; Yohana, Eflita; Yulianto, M. Endy; Paramitha, Vita; Arifan, Fahmi
METANA Vol 8, No 02 (2012): Desember 2012
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (268.601 KB) | DOI: 10.14710/metana.v8i02.6841

Abstract

This study was to propose the use of a simple heat and mass transfer based model to predict the evolutions of the moisture content and temperature of cassava chip undergoing superheated steam drying (SSD). Cassava chip has been chosen as the product to be simulated because of its various uses in the food especially as modified cassava flour (mocaf). Recently, superheated steam drying (SSD) has received much attention as an alternative drying technique for heat-sensitive biomaterials. There are a very limited number of works that report attempts to model this drying process, although there are a number of works that report studies of this drying technique experimentally. The results showed that the drying of the product is affected by the drying steam temperature and the product characteristics. The model was found to be able to predict the heat and mass transfer behavior. Keywords: Cassava chip, mocaf, superheated steam drying
PERBAIKAN SISTEM PEMANASAN DENGAN MEMODIFIKASI TUNGKU PEMANAS YANG DILENGKAPI DENGAN CEROBONG ASAP Kusumayanti, Heny; Astuti, Widi; Broto, R.TD Wisnu
METANA Edisi Khusus Februari 2011
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1975.103 KB) | DOI: 10.14710/metana.v0i0.1650

Abstract

Abtract   The empowerment of micro industries, in emping‘s chip micro industry to the member of group which is enterprise Batang speciallized is give suitable solution to consument for giving natural culinary with high nutrition value independently and cheap. The development of micro industries is a circular activity that consist of briefing about the usage of furnace completely by stack gas as pilot plan, assitancy when the producer makes sweet emping’s chip system more delicious and better performance than product’s previous   Key word: micro industries emping’s chip.
STUDI PENGARUH RASIO REAKTAN, pH, DAN WAKTU REAKSI TERHADAP SIFAT FISIKOKIMIA TEPUNG GADUNG (Dioscorea hispida Dennst.) TERASETILASI Amalia, Rizka; Kumoro, Andri Cahyo
METANA Vol 11, No 02 (2015): Desember 2015
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (479.229 KB) | DOI: 10.14710/metana.v11i02.14756

Abstract

Abstrak Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio reaktan, pH  dan waktu reaksi terhadap nilai swelling power, solubility, dan derajat substitusi tepung gadung terasetilasi. Asetilasi dilakukan dengan mendispersikan 20 gram tepung gadung ke dalam 100 mL akuades. pH diatur hingga nilai tertentu (8, 9, dan 10) dengan penambahan NaOH 1 M. Slurry diaduk selama 30 menit. Setelah itu, asam asetat dengan rasio tertentu 1:3, 1:4, dan 1:5 (berat asam asetat:berat tepung) ditambahkan secara perlahan ke dalam campuran reaksi. pH campuran dijaga ke kondisi awal dengan penambahan NaOH 1 M. Reaksi asetilasi dibiarkan berlangsung selama waktu tertentu (10, 20, 30, 40, 50, dan 60 menit,) kemudian dihentikan dengan penambahan HCl 1 M sampai pH 5,5. Tepung terasetilasi disaring dan dicuci dengan air suling sebanyak tiga kali pencucian dengan rasio berat pencucian 1:3 (b/v). Tepung terasetilasi dikeringkan pada suhu 50oC sebelum dianalisa nilai daya kembang, kealarutan, dan derajat substitusinya. Hasil penelitian menunjukkan bahwa, kondisi optimal diperoleh pada tepung yang dimodifikasi dengan rasio reaktan 1:3, pH 8, dan waktu reaksi 30 menit, dengan nilai swelling power,solubility, dan derajat substitusi sebesar 7,3 g/g; 18,6 %; dan 0,033.  kata kunci :gadung, asetilasi, swelling power, solubility, derajat substitusi Abstract The objective of this research are to investigate the effect of glacial acetic acid:flour mass ratio, pH, and reaction time on the swelling power, solubility,and degree of substitution acetylated gadung tuber flour. The acetylation was carried out by dispersing 20 grams of gadung flour in 100 mL distilled water. The pH of the dispersed system was adjusted to a certain value (8, 9 or 10) by adding of 1 M NaOH.  Then, the predetermined mass of glacial acetic acid (1:3, 1:4, and 1:5)  was added to the reaction mixture. The pH was brought back to the initial condition by adding of 100 mL 1 M NaOH. The acetylation reaction was let to occur for 10 to 60 minutes before it had been terminated by adding 1 M HCl until pH 5,5. The acetylated flour were obtained by filtration of reaction mixture. It is followed by threefold washing that used distilled water with 1: 3 (w/v). The acetylated flour then were dried in an electric oven at 50oC before analyzed to swelling power, solubility, and degree of substitution. Based on the value of swelling power and water solubility of acetylated gadung tuber flour were obtained, the best reaction condition were the ratio of glacial acetic acid/gadung tuber flour 1:3, pH 8, and the reaction time of 30 minutes with swelling power 7,3 g/g; solubility 18,6%, and degree of substitution 0,033. key words : gadung, acetylation, swelling power, solubility, degree of substitution 
APLIKASI RHIZOPUS OLIGOSPORUS, RHIZOPUS ORYZAE, ISI TUBUH KEPITING DAN ENZIM BROMELIN PADA BIOEKSTRAKSI KRIM SANTAN KELAPA MENJADI VIRGIN COCONUT OIL Kusumayanti, Heny; Susanti, Margaretha Tuti; Yulianto, Mohamad Endy
METANA Vol 3, No 2 (2006): Juli 2006
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3478.871 KB) | DOI: 10.14710/metana.v3i2.1856

Abstract

Abstract   Oil production process with fermentation is one of method to produce virgin coconut oil (VICO). In this research, fermentation process done with coconut extract fermentation method as substrate, with biocatalysator, are Rhyzopus oligosporus, Rhyzopus orizae, body of crab and bromelin enzyme from raw pineapple. Design which used is a completed blocked random design. Source of variation is comparison of starter and substrate. From research which has done by biocatalysator, the most effective is Rhyzopus oligosporus with comparison starter and substrate 0,75 : 1, with velocity agitation 150 rpm, produce efficiency 90,23 % test of peroxide number until five weeks keep is 2,7-4,4, acid number 0,02, iod number 8,1, this result is comformable with food oil standard.   Key words : coconut extract – fermentation – Virgin coconut oil (VICO)
Uji Karakteristik Biodiesel Berbahan Dasar Limbah Jeroan Ikan Diproses Menggunakan Mikrogelombang Purwaningrum, Shintawati Dyah; Sukaryo, Sukaryo
METANA Vol 14, No 2 (2018): Desember 2018
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (510.899 KB) | DOI: 10.14710/metana.v14i2.20333

Abstract

Biodiesel merupakan bahan bakar alternatif yang terbuat dari minyak tumbuhan maupun lemak hewan, pengganti bahan bakar untuk mesin diesel. Salah satu pengembangan biodiesel yang dilakukan adalah produksi biodiesel dari limbah jeroan ikan yang diproses menggunakan mikrogelombang (microwave). Tujuan dari penelitian ini adalah untuk mengetahui karakteristik biodiesel yang diperoleh dari metode proses mikrogelombang (microwave) berbahan dasar limbah jeroan ikan dan kemudian dibandingkan dengan biodiesel Standar Nasional Indonesia. Manfaat peneltian selain untuk memperoleh biodiesel juga mengetahui karakteristik fisika dan kimia biodiesel berbahan limbah jeroan ikan dan mengurangi limbah jeroan ikan hasil olahan pedagang ikan di pasar. Biodiesel berbahan limbah jeroan ikan diproduksi menggunakan mikrogelombang microwave dengan penambahan katalis KOH. Proses produksi diawali dengan proses esterifikasi dan dilanjutkan proses transesterifikasi dilakukan di dalam microwave yang sudah dimodifikasi. Biodiesel yang dihasilkan kemudian diuji karakteristiknya berdasarkan densitas, viskositas, kandungan air, angka asam dan angka setana. Kandungan biodiesel diidentifikasi menggunakan analisa GCMS.
PEMANFAATAN BAMBU PADA KONSTRUKSI BANGUNAN BERDAMPAK POSITIP BAGI LINGKUNGAN Artiningsih, Ni Komang Ayu
METANA Vol 8, No 01 (2012): Juli 2012
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (518.393 KB) | DOI: 10.14710/metana.v8i01.5117

Abstract

ABSTRACT Bamboo is one of the oldest building materials and is very versatile with many applications in the field of building construction, especially in developing countries. Bamboo grows abundantly throughout the Indonesian archipelago, and has become part of Indonesian society for centuries. Rapid growth of bamboo to make bamboo as a sustainable resource. Bamboo is a strong, lightweight material and can often be used without processing or finishing. Bamboo construction is easy to construct, resistant to earthquake forces, and easily repaired if damage occurs. Timber resources is reduced by the restrictions imposed on logging in natural forests, especially in the tropics, has focused world attention on the need to identify replacement materials that can Replaces, environmentally friendly and can be used widely. The existence of an increasingly scarce wood for wood utilization past massive, while the growth of the wood to be used as construction material so long to reach 40 years in comparison with bamboo which is only about 3 to 5 years. With rapid growth, good adaptability to most climatic conditions and soil conditions, bamboo emerged as a very suitable alternative. However, in order to fully utilize the potential of bamboo as a construction material, development efforts should be directed to its preservation. Utilization of lands that are less productive for growing bamboo is an attempt to preserve the bamboo. With the extensive use of bamboo structures in the field, the circulation where bamboo can support the economy of the people and provide a positive impact on the environment. KEY WORDS: Bamboo, construction, design, environment ABSTRAK Bambu merupakan salah satu bahan bangunan tertua dan sangat serbaguna dengan banyak aplikasi di bidang konstruksi bangunan, khususnya di negara-negara berkembang. Bambu tumbuh melimpah di seluruh kepulauan Indonesia, dan telah menjadi bagian dari kehidupan masyarakat Indonesia selama berabad-abad. Pertumbuhan bambu yang cepat membuat bambu sebagai sumber daya yang dapat berkelanjutan. Bambu merupakan material kuat dan ringan dan sering dapat digunakan tanpa pengolahan atau finishing. Konstruksi bambu mudah untuk membangun, tahan terhadap gaya gempa, dan mudah diperbaiki jika terjadi kerusakan. Sumber daya kayu berkurang dengan adanya pembatasan yang dikenakan pada penebangan di hutan alam, terutama di daerah tropis, telah memfokuskan perhatian dunia pada kebutuhan untuk mengidentifikasi pengganti material yang dapat diperbaruhi, ramah lingkungan dan secara luas dapat dimanfaatkan. Keberadaan kayu yang semakin langka karena pemanfaatkan kayu masa lalu secara besar-besaran, sementara pertumbuhan kayu hingga dapat digunakan sebagai material konstruksi bangunan sangat lama bisa mencapai 40 tahun dibandingkan dengan bambu yang hanya sekitar 3 sampai 5 tahun. Dengan pertumbuhan yang cepat, kemampuan adaptasi yang baik untuk sebagian besar kondisi iklim dan kondisi tanah, bambu muncul sebagai alternatif yang sangat cocok. Namun, dalam rangka memanfaatkan sepenuhnya potensi bambu sebagai material konstruksi bangunan, upaya pembangunan harus diarahkan untuk pelestariannya. Pemanfaatan lahan-lahan yang kurang produktif untuk penanaman bambu merupakan upaya melestarikan bambu. Dengan pemanfaatan bambu yang luas dibidang struktur bangunan, maka sirkulasi keberadaan bambu dapat mendukung perekonomian rakyat serta memberikan dampak positip yang besar terhadap lingkungan. KATA KUNCI : Bambu, konstruksi bangunan, desain, lingkungan.
RANCANG BANGUN DAN APLIKASI PENGERINGAN IKAN TERI DENGAN PENGERING BERINSULASI Wahyuningsih Wahyuningsih; R TD Wisnu Broto
METANA Vol 10, No 01 (2014): Juli 2014
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (553.877 KB) | DOI: 10.14710/metana.v10i01.9775

Abstract

Abstract 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 Keyword : Design Tools dryer, insulated fish dryers Abstrak 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. Kesimpulan dari penelitian ini adalah : 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 dtandar 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 Kata kunci : Rancang Bangun Alat Pengering, alat pengering ikan berinsulasi
EKSTRAKSI GLUKOMANAN DARI PORANG LOKAL (Amorphophallus oncophyllus dan Amorphophallus muerelli blume) Aryanti, Nita; Abidin, Kharis Yohan
METANA Vol 11, No 01 (2015): Juli 2015
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1416.188 KB) | DOI: 10.14710/metana.v11i01.13037

Abstract

Abstrak Porang (Amorphophallus oncophyllus dan Amorphophallus muerelli blume) merupakan salah satu jenis tanaman yang memiliki potensial baik secara teknologi maupun secara komersial dalam segi medis, industri serta pangan. Porang memiliki kandungan glukomannan yang tinggi, yaitu sebesar 45-65%. Penelitian ini difokuskan pada ekstraksi dua jenis umbi porang yaitu porang putih (Amorphophallus oncophyllus  ) dan porang kuning (Amorphophallus muerelli blume) dengan tujuan menentukan yield ekstraksi glukomannan dan mendapatkan karakteristik glukomannan meliputi kadar glukomannan, morfologi dengan SEM dan gugus fungsi dengan FTIR. Penelitian ini dilakukan melalui 4 tahap, yaitu (1) tahap pembentukan tepung porang, (2) tahap analisa tepung porang, (3) tahap ekstraksi glukomannan dari tepung porang, dan (4) analisa produk glukomannan. Variabel kendali dalam penelitian meliputi : suhu operasi 75%, kecepatan pengadukan 4000 rpm, dan waktu ekstraksi 15 menit. Variabel bebasnya berupa jenis tepung porang (porang putih dan porang putih), dan jenis pelarut (alumunium sulfat dan air, etanol). Produk kemudian di analisa dengan kadar KGM (konjac glukomannan), struktur molekul dengan FTIR (fourier transform infra red), dan morfologi dengan SEM (scanning electron microscope). Untuk tepung porang putih memiliki kadar air 13,477%, kadar abu 4,612%, kadar pati 47,554%, kadar amilosa 17,536%. Sedangkan untuk porang kuning memiliki kadar air 12,326%, kadar abu 3,901%, kadar pati 5,598%, kadar amilosa 16,948%. Untuk hasil ekstraksi dari tepung porang putih dengan pelarut air diperoleh kadar glukomannan 73,70% dan untuk pelarut etanol diperoleh kadar glukomannan sebesar 64,67%. Analisa morfologi tepung glukomannan porang putih dan kuning untuk pelarut air menghasilkan panjang gelombang yang lebih besar dibandingkan pelarut etanol pada panjang gelombang 3000-3700 cm-1. Hasil analisa struktur permukaan pada tepung glukomannan porang putih dan porang kuning dengan pelarut air memiliki bentuk permukaan oval yang persebarannya tidak seragam tanpa adanya struktur jarum, sedangkan dengan pelarut etanol memiliki struktur jarum yang merupakan struktur Ca-oksalat. Kata Kunci : glukomannan, Porang, ekstraksi  AbstractPorang is one of the plants having high glucomannan content, about 45-65% which is potentially applied both in medical or food industry. This study focused on the extraction of the two types of porang, white porang (Amorphophallus oncophyllus) and yellow Porang (Amorphophallus blume muerelli). The aim of this study is to determine the yield of glucomannan extraction and its characteristics including the levels of glucomannan, morphology and specific functional groups. This research comprosed (1) the formation of porang flour, (2) the analysis of porang flour, (3) the extraction of glucomannan from porang flour, and (4) analysis of glukomannan product. The control variables were temperature of 75oC, stirring speed of 4000 rpm, and the extraction time for 15 minutes. The product was analyzed by levels of KGM (konjac glucomannan), FTIR (fourier transform infra red) for specific fungtional groups, and particle morphology with SEM (Scanning Electron Microscope). White porang flour had moisture content of 13.477%, 4.612% ash content, 47.554% starch content, and 17.536% amylose content. While for the yellow porang, the moisture content of 12.326%, ash content of  3.901%,  5.598%  starch content,  and  16.948% amylose content were found. The extract from white porang flour with water solvent obtained glucomannan levels of 73.70% and for ethanol solvent obtained glaucoma-nnan levels of 64.67%. Analysis of morphology of the glucomannan flour from white and yellow porang with water solvent produce greater wavelength than the one extracted with ethanol solvent at 3000-3700 cm-1. Results of analysis on surface structures is the glucomannan flour from white and yellow porang with solvent water has a non-uniform oval surface shape without needle structure, whereas the glucomannan flour with ethanol solvent has a needle structure reprensenting a structure of Ca-oxalate.         Keyword: Glucomannan, Porang, Extraction

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