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Nanik Astuti Rahman
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INDONESIA
Jurnal ATMOSPHERE
Published by Institut Teknologi Nasional Malang
ISSN : -     EISSN : 27472272     DOI : https://doi.org/10.36040/atmosphere.v5i1
Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology
Journal Atmosphere is an engineering journal focused on process engineering that covers heat and mass transfer, advanced materials, chemical reaction engineering, waste processing and management, biomass energy and renewable energy, thermodynamics, biochemistry, electrochemists, process planning and control, mixing and separation processes.
Arjuna Subject : Teknik Kimia (semua kategori) - Teknik Kimia (Lain-Lain)
Articles 6 Documents
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Search results for , issue "Vol. 6 No. 1 (2025): ATMOSPHERE" : 6 Documents clear
FORMULASI SEREAL FLAKES BERBASIS TEPUNG TALAS (COLOCASIA ESCULENTA L.), BENGKUANG, WORTEL DAN TEPUNG JAGUNG SEBAGAI PRODUK PANGAN SEHAT RENDAH GLUTEN Diah Kusuma Wardhani; Astuti, Siswi
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14673

Abstract

Autism cases are increasing so sufferers need balanced nutrition and gluten-free consumption. This study aims to develop Flakes cereal made from taro flour, corn flour, jicama and carrot flour as a healthy food product low in gluten for autism sufferers. Taro flour was chosen because it contains carbohydrates, dietary fiber, and gluten-free flour, corn flour in the form of carbohydrates and gluten-free, jicama and carrots have vitamins that enrich the nutrition of Flakes cereal. This formulation has a ratio of taro flour and corn flour (gr) of 70:30, 60:40, 50:50, 40:60, 30:70 and a ratio of jicama and carrots (gr) of 1:9, 2:8, 3:7, 4:6, 5:5. The analysis was carried out through hedonic tests and physicochemical tests. The best results of the variable 30:70 (1:9) with organoleptic values ​​for color 4.65, aroma 3.85, taste 4.20, texture 4.55, and preference 4.45, water content and ash content of 1.05% and 0.05% according to SNI Flakes. The results of the study are expected to encourage innovation of local food with high nutrition and diversification of healthy food.
OPTIMALISASI ECENG GONDOK (EICCHORNIA CRASSIPES) SEBAGAI PUPUK ORGANIK CAIR UNTUK PERTANIAN BERKELANJUTAN DAN RAMAH LINGKUNGAN Retnowati, Dewi; Dewi, Rini Kartika
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14675

Abstract

Fertilizer is one of the commodities that can increase plant productivity by adding macro and micro element supplements so that agricultural and plantation products have good quality and quantity. Water hyacinth (Eichornia Crassipes) is a plant that is very adaptable to poor environmental conditions, water hyacinth is easy to find and grows quickly even in waters with low nutrient levels. The implementation of this research is in the Basic Chemistry Laboratory of Chemical Engineering, Faculty of Industrial Technology, Malang National Institute of Technology. This research covers a series of processes starting from the preparation of tools and materials, including the collection of main raw materials such as water hyacinth and nutrients including bean sprouts, banana peels, rice washing water and coconut water, variables, processing stages, fermentation. the variables used are the control variables of 1500 grams of water hyacinth. EM4 bioactivator 250 ml, molasses 500 ml, water 2250 ml, pH 4-9, Temperature 38-45 oC and variable changes fermentation time 14 days, 21 days, 28 days, 35 days, Nutrients rice washing water 500 ml, banana peel 500 grams, coconut water 500 ml, bean sprouts 500 grams. The pH produced an average of 4.0 and a temperature of 27-28 oC NPK nutrients with nutrients Coconut water produces the highest nitrogen of 0.36% on the 35th day, rice washing water produces the highest phosphorus of 0.1239% on the 28th day and banana peel produces the highest potassium of 0.3764% on the 21st day
FORMULASI BISKUIT TINGGI SERAT BERBASIS TEPUNG UBI JALAR UNGU DAN TEPUNG KULIT PISANG KEPOK SEBAGAI CAMILAN ALTERNATIF BAGI PENDERITA SEMBELIT jeltiani, skolastika; Hudha, Mohammad Istnaeny
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14676

Abstract

Constipation is a condition of lack of peristaltic movement in the large intestine, resulting in difficulty in the process of defecating because it is retained in the large intestine for a long period of time. One way to overcome constipation is by consuming high-fiber biscuits. The purpose of this study was to determine the best formulation of variations of purple sweet potato flour and banana peel flour with the addition of tomato pulp concentration. This study used a Completely Randomized Design method with 5 levels of treatment with the formulation of purple sweet potato flour and banana peel flour, F1 (50%: 50%), F2 (55%: 45%), F3 (60%: 40%), F4 (65%: 35%), F5 (70%: 30%) and tomato pulp concentrations of 15%, 25%, 35%. Organoleptic testing using SPSS statistical analysis if the ANOVA results at the 5% level show a significant difference, further testing will be carried out with Duncan's Multiple Range Test (DMRT). The results of the hedonic test showed that the best formulation was F3 (60%:40%) with a tomato pulp concentration of 15%. In addition, the water content in the biscuits met the SNI standard <5%. The conclusion of this study was that there was a significant difference in the formulation of purple sweet potato flour and kepok banana peel flour with the addition of tomato pulp concentration on organoleptic tests and water content.
PEMBUATAN TEPUNG BUAH MENGKUDU (MORINDA CITRIFOLIA) SEBAGAI ALTERNATIF BAHAN SUBSTITUSI PRODUK COOKIES DENGAN VARIASI WAKTU DAN SUHU PENGERINGAN MENGGUNAKAN ALAT DEHIDRATOR Rahmawati, Jenny; Anggorowati, Dwi Ana
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14687

Abstract

Young noni fruit has a carbohydrate nutrient content of 51.67%, where with the amount of nutrient content, noni fruit can be processed into flour as a food additive so that it functions optimally. The objectives of this study include determining the factors that affect the drying of noni fruit, determining the effect of variations in temperature and drying time on the nutritional content of noni fruit flour and determining the drying rate of noni fruit with a dehydrator dryer. Uses a drying with a Dehydrator, the variables used are temperatures of 50oC, 55oC, 60oC, 65oC, 70oC and times of 4 hours, 5 hours and 6 hours. With the process of selecting raw materials, soaking raw materials, drying noni fruit, then making noni fruit flour. The results of the study showed that it was in accordance with SNI, where the water content in time and temperature variations was below 14.5%, ash content below 0.70%, Escherichia Coli bacteria test 0 CFU / g.
KARAKTERISASI PENYEDAP RASA ALAMI BERBASIS TEMPE DAN JAMUR TIRAM Zulfaa, Ulayyaa; Minah, Faidliyah Nilna
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14694

Abstract

Tempeh as a fermented soybean product has high nutritional value and has become an important part of local culinary in Malang. Oyster mushroom (Pleurotus ostreatus) cultivation is also growing rapidly in Malang due to the supportive natural conditions and promising economic potential. The advantages of these two raw materials make them very potential to be developed into innovative food products, one of which is natural flavoring. This study aims to develop natural flavorings based on tempeh and oyster mushrooms as a healthier substitute for MSG. Variations in the proportion of tempeh and oyster mushrooms and drying temperatures (70°C, 65°C, 60°C, 55°C) were tested to analyze product characteristics. The parameters tested included water content, carbohydrates, protein, and sensory tests. The results of the study are expected to provide an alternative natural flavoring that is safe and highly nutritious.
ANALISIS METODE FORECASTING UNTUK MENINGKATKAN PENJUALAN BAKPIA LESTARI MALANG Aryafi, Javiery Khansa; Mahendaringratry, Ayudya
jurnal ATMOSPHERE Vol. 6 No. 1 (2025): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v6i1.14774

Abstract

This research aims to forecast the sales of bakpia products at UMKM Bakpia Lestari Malang to support production planning to be more optimal. The main problems faced are fluctuations in demand and limited production capacity caused by the implementation of a hybrid system, which is a combination of Make to Stock and Make to Order. A quantitative approach is used in this research by processing sales data for one year, and comparing five forecasting methods, namely Single Moving Averages, Weighted Moving Averages, Exponential Smoothing, Trend Projection, and Exponential Trend. The accuracy of each method is evaluated using Mean Absolute Deviation (MAD) and Mean Squared Error (MSE) indicators. The analysis results show that the Exponential Smoothing method with (α = 0.5) produces the lowest error rate, namely MAD of 55.56 and MSE of 10796.74. Therefore, this method is recommended as the best approach for forecasting sales in June 2025. These results are expected to be a reference for UMKM in managing the production process more efficiently and on target.

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