Isti Pudjihastuti
PSD 3 Teknik Kimia Fakultas Teknik Universitas Diponegoro Jln Prof Sudarto, SH Pedalangan Tembalang Semarang

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Journal : METANA

PEMBERDAYAAN INDUSTRI KECIL KERIPIK PISANG DALAM UPAYA MENUJU INDUSTRI MANDIRI Pudjihastuti, Isti; Supriyo, Edy; Hartati, Retno
METANA Edisi Khusus Februari 2011
Publisher : METANA

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Abstract                                                                          The development of micro industries, in banana chip micro industry to the member of group which is culinary enterprise Pemalang speciallized is give suitable solution to consument for giving natural culinary with high nutrition value independently and cheap.The development of micro industries is circular activity that consist of briefing about the use of gelatse system in banana chip production by naturally and independently, the suitable tachnique of banana chip production, production of furnace completely by steack as pilot plan, assitancy when the producer makes snack in gelatse system. Moreover, the taste of snack more delicious, the market bigger.
STUDI AWAL PEMBUATAN ASAM LEMAK SECARA ENZIMATIK DARI BUAH SEGAR KELAPA SAWIT Yulianto, Mohammad Endy; Broto, RTD Wisnu; Pudjihastuti, Isti
METANA Vol 1, No 2 (2004): Volume 1, Nomor 2, Desember Tahun 2004
Publisher : METANA

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Abstract Vegetable oil is one of plantation commodity, having advantages either as food or olechemical. One of the connecting bridges between vegetable oil and oleochemical industry is the conversion of vegetable oil to fatty acid. The supply of fatty acid in indonesia by import. Beside the promising market in global trading indonesia has the superiority in raw material supply for fatty acid  production. In indonesia, the most raw materials used for producing fatty acid naturally include crude palm oil (CPO), palm kertnel oil (PKO), and coconut oil (CNO). Fatty acid production by enzymatic from palmfruit can be reduce investation and operation cost. The objective of this research is finding a new way of product fatty acid by direct separation from palm fruit.  The research is information of process condition in fatty acid production by enzymatic from palm fruit, by quality of fatty acid is used in cosmetics, plastic, tyre, PVC, stabilizer, paint and soap industries. The variables studied in this process include temperature, pH, and water consentration. Yield of fatty acid is analysed for quality and quantity. The quality analysis include water consentration, acid number, iod number and perokside number. The quantity analysis is used titration or chromatografi gas. The research shows that the enzyme lipase action increases by temperature increase, and optimum temperatureof lipase from palm fruit for hydrolysis reaction is 35o C. If used buffer pH of reaction, fatty acid production can be increase. Beside that, water consentration increases by fatty acid production increase to. Keywords : fatty acid, enzyme, palm fruit
PEMBUATAN MODEL INDIKATOR TEMPERATUR-WAKTU UNTUK MONITORING KUALITAS PRODUK UDANG DAN DAGING SAPI BEKU Pudjihastuti, Isti; Susanti, Margaretha Tuti
METANA Volume 06, Nomor 2, Tahun 2010
Publisher : METANA

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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
ASIDOLISIS ENZIMATIK MINYAK IKAN TUNA( THUNNUS THYNNUS) MENJADI PRODUK ASAM LEMAK KAYA OMEGA-3 DENGAN PEMANFAATAN LIPASE GETAH PEPAYA (carica papaya latex) Wahyuningsih, Wahyuningsih; Pudjihastuti, Isti; Kusumayanti, Heny
METANA Vol 7, No 01 (2011): Volume 7, No. 01 Juli 2011
Publisher : METANA

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ABSTRACT Incorporation of omega-3 polyunsaturated acids (n-3 PUFA) into Tuna (Thunnus thynnus) fish oil was investigated by using acidolysis enzimatis Process. The product of this modification is expected to be used as an ingredient nutrifition food products, especially in milk and baby food as well as pregnant and lactating The purpose of this study was to optimizing the used of lipased papaya latex (Carica papaya latex) in the product to incorporation fatty acids rich in omega-3.Bioreactor acidolysis enzematik development and Optimization of process the productivity of fatty acids rich in omega-3. Reaction Acidolysis was conducted between tuna (thunnus thynnus) fish oil by microbial lipase (5% of the weight of the substrate mixture) or vegetable lipased (Carica papaya latex) (6-10% by weight subtract mixture) as biocatalist.Acidolysis mixture the bioreactor at 40 o C for (2-6 hours) and the stirring speed of 200 rpm, pH (4.5 to 6.5). to eliminate free fatty acids from the product acidolysis performed neutralization with NaOH The results are expected to show that the lipase papaya latex (Carica papaya latex) can be used as biocatalyst incorporated omega-3 fatty acids in   tunaIthunnus thunnyl) fish oil . In this study sought conditions for optimum incorporation rate, ie the use of papaya latex lipase concentration of 8%, the ratio of concentrations of omega-3 fatty acid and palm oil (1:1), pH = 5.5, Optimal time of 4 hours and the temperature (40oC) . The results were analyzed incorporation of omega-3 (EPA and DHA) with GC.EPA generated: 3.57% and DHA = 3.91% Key word:Acidolysis,Tuna fish oil
ASIDOLISIS ENZIMATIK MINYAK IKAN TUNA( THUNNUS THYNNUS) MENJADI PRODUK ASAM LEMAK KAYA OMEGA-3 DENGAN PEMANFAATAN LIPASE GETAH PEPAYA (carica papaya latex) Wahyuningsih, Wahyuningsih; Pudjihastuti, Isti; Kusumayanti, Heny
METANA Vol 8, No 01 (2012): Juli
Publisher : METANA

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Incorporation of omega-3 polyunsaturated acids (n-3 PUFA) into Tuna (Thunnus thynnus) fish oil was investigated by using acidolysis enzimatis Process. The product of this modification is expected to be used as an ingredient nutrifition food products, especially in milk and baby food as well as pregnant and lactating The purpose of this study was to optimizing the used of lipased papaya latex (Carica papaya latex) in the product to incorporation fatty acids rich in omega-3.Bioreactor acidolysis enzematik development and Optimization of process the productivity of fatty acids rich in omega-3. Reaction Acidolysis was conducted between tuna (thunnus thynnus) fish oil by microbial lipase (5% of the weight of the substrate mixture) or vegetable lipased (Carica papaya latex) (6-10% by weight subtract mixture) as biocatalist.Acidolysis mixture the bioreactor at 40 o C for (2-6 hours) and the stirring speed of 200 rpm, pH (4.5 to 6.5). to eliminate free fatty acids from the product acidolysis performed neutralization with NaOH The results are expected to show that the lipase papaya latex (Carica papaya latex) can be used as biocatalyst incorporated omega-3 fatty acids in   tunaIthunnus thunnyl) fish oil . In this study sought conditions for optimum incorporation rate, ie the use of papaya latex lipase concentration of 8%, the ratio of concentrations of omega-3 fatty acid and palm oil (1:1), pH = 5.5, Optimal time of 4 hours and the temperature (40oC) . The results were analyzed incorporation of omega-3 (EPA and DHA) with GC.EPA generated: 3.57% and DHA = 3.91% Key word:Acidolysis,Tuna fish oil
OPTIMASI PRODUKSI PROTEIN SEL TUNGGAL DARI BAGASE TERHIDROLISA DENGAN FERMENTASI OLEH SACCAROMYCES CEREVICEAE Pudjihastuti, Isti; S, Margaretha T; Wahyuningsih, Wahyuningsih; Supriyo, Edy
METANA Vol 8, No 02 (2012): Volume 8 No.02 Desember 2012
Publisher : METANA

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The Came pulp (bagase) were main contained cellulose, through process delignification and hidrolized can be used to growting sacaromyces cereviceae yeast as fermented media, so can produced biomass microbial as known as single cell protein (SCP).Design experiment was random block with treatment nutrient added as long as fermented process. The measured parameter were protein contained in microbial biomass with Kehjdahl method. Optimum result were formed to 8 days fermentation and nutrient added (NH4)2SO4:1 gr,MgSO47H2O : 0,5 gr, molase (tetes) 20% : 2 ml to media 50 gr. Key word: bagase, Saccaromyces Cereviceae,SCP
Test Stability Of Natural Color Dyes From The Lether Fruit Of Palm’s Waste Broto, R.T.D. Wisnu; Supriyo, Edy; Pudjihastuti, Isti; Arifan, Fahmi
METANA Vol 14, No 1 (2018): Juni 2018
Publisher : Universitas Diponegoro

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The leather fruit of palm (Borassus flabilifer) is one of the local fruit native to Indonesia produced from palm plants are very abundant due to not knowing the season During this leather palm fruit  is still not widely used and is only regarded as wastes. The leather palm fruit  color has anthocyanin substances which are natural pigments reddish color. The extraction of the leather palm  by using different types of solvents include water, ethanol water mixture, the mixture of water - propanol, a mixture of water-ethanol-propanol, ethanol, a mixture of ethanol - propanol and propanol. The best extraction results were obtained by using ethanol solvent. Furthermore, stability test of pigment extract’s the leather fruit of palm (anthocyanin) to pH, temperature, light, and color was done by using UV-Vis spectrophotometer at maximum wavelength 520 nm. In the stability test of pigment extract’s the leather palm fruit (anthocyanin) to pH, pH range 0-5 with interval 1 obtained the best pH 1 with absorbance value 0,3965. Temperature stability test with temperature range 50 -100oC with 10oC range gives best temperature 50oC with absorbance value 0,387. The results of stability test of  pigment extract’s the leather fruit of palm (anthocyanin) to light showed decrease of absorbance value directly proportional to duration of irradiation The natural anthocyanin dye stability test derived from siwalan peel shows the extract with the greatest total anthocyanin having a large color intensity as well. Uji Stabilitas Zat Warna Alami  dari Limbah  Kulit buah Siwalan Buah siwalan (Borassus flabilifer) adalah salah satu buah lokal produk asli Indonesia yang dihasilkan dari tanaman lontar sangat melimpah karena tidak mengenal musim. Selama ini kulit buah siwalan masih belum banyak dimanfaatkan dan hanya dianggap sebagai limbah. Kulit buah siwalan mempunyai kandungan zat warna antosiaanin yang merupakan zat warna alami berwarna kemerah-merahan. Kulit buah siwalan di ekstraksi dengan menggunakan berbagai jenis solven antara lain air, campuran air etanol, campuran air – propanol, campuran air-etanol-propanol, etanol, campuran etanol – propanol dan propanol. Hasil ekstraksi terbaik didapatkan dengan menggunakan solvent etanol.  Selanjutnya dilakukan uji stabilitas ekstrak zat warna kulit buah siwalan (antosianin)  terhadap pH, suhu, sinar, dan warna dengan menggunakan spektrofotometer UV-Vis pada panjang gelombang maksimum 520 nm. Pada uji stabilitas ekstrak zat warna kulit buah siwalan (antosianin)  terhadap pH, rentang pH 0-6 dengan interval 1 didapat pH terbaik 1 dengan nilai absorbansi 0,3965. Uji stabilitas suhu dengan rentang suhu 50 -100oC dengan rentang 10oC menghasikan suhu terbaik 50oC dengan nilai absorbansi 0,387.  Hasil uji stabilitas ekstrak zat warna kulit buah siwalan (antosianin)  terhadap sinar menunjukkan penurunan nilai absorbansi berbanding lurus dengan lamanya penyinaran. Uji stabilitas zat warna alami antosianin yang berasal dari kulit buah siwalan menunjukkan ekstrak dengan total antosianin paling besar  memiliki intensitas warna yang besar pula.  
Perancangan Pengering Berinsulasi Dengan Aplikasi Pengeringan Ikan Tengiri Wahyuningsih, Wahyuningsih; Pudjihastuti, Isti
METANA Vol 12, No 2 (2016): Desember 2016
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1166.899 KB) | DOI: 10.14710/metana.v12i2.9750

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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 
Pengaruh Komposisi Pada Minyak Telon Terhadap Uji Indeks Bias Dengan Meinggunakan Refraktometer Tipe Way Abbe Solarbesain, Frengky Hutama Putra; Pudjihastuti, Isti
METANA Vol 15, No 1 (2019): Juni 2019
Publisher : Universitas Diponegoro

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Penelitian ini bertujuan untuk mengetahui indeks bias Minyak Ttelon dengan komposisi yang berbeda-beda. Pembuatan minyak telon dari campuran kelapa dan minyak atsiri (minyak adas dan kayu putih) dengan variasi komposisi Minyak kayu putih : minyak kelapa : minyak adas. Hasil di uji indeks biasnya menggunakan refraktometer dan organoleptik. Hasil indeks bias yang didapat sampel Pertama dengan komposisi minyak telon (20:20:15) yaitu 1,4510 D, Sampel kedua dengan komposisi minyak telon (15:10:20) yaitu 1,4465 D, dan sampel ketiga dengan komposisi minyak telon (10:15:20) yaitu 1,4468 D. Dari hasil uji organoleptik di dapatkan minyak telon yang lebih disukai yaitu pada sampel pertama dengan komposisi minyak telon (20:20:15), dan minyak telon yang kurang disukai yaitu pada sampel ketiga dengan komposisi minyak telon (10:15:20). Pada Uji Organoleptik sampel minyak telon yang disukai yaitu sampel satu lebih dengan komposisi minyak kayu putih 20 ml, minyak kelapa 20 ml dan minyak adas 15 ml lebih disukai dimbandingkan yang lainnya. Dari segi aroma khas minyak telon lebih kuat tercium, untuk warnanya bening dan pada saat dioleskan pada kulit terasa hangat. Research aims to find the refractive index of Ttelon Oil with different composition.  The manufacture of telon oil from coconut and essential oil mixture (fennel oil and eucalyptus) with variation of composition of eucalyptus oil: coconut oil: fennel oil. Results in the refractive index test using refractometer and organoleptic. The result of refractive index obtained First sample with the composition of oil telon (20:20:15) that is 1.4510 D, second sample with the composition of oil telon (15:10:20) that is 1.4465 D, and the third sample with the composition of oil telon (10:15:20) that is 1.4468 D. From the results of organoleptic test in obtain the preferred telon oil that is in the first sample with the composition of telon oil (20:20:15), and the oil is less favored telon that is in the third sample with the composition of oil telon (10:15:20). In the preferred Organoleptic Test the preferred sample of telon oil is one more sample with a 20 ml eucalyptus oil composition, 20 ml coconut oil and 15 ml fennel oil preferably compared to the others. In terms of distinctive aroma of telon oil more strong smell, for the color is clear and at the time applied to the skin was warm.
PEMANFAATAN MINYAK JELANTAH UNTUK PEMISAHAN PATCHOULI ALKOHOL MINYAK NILAM DENGAN DESTILASI EKSTRAKTIF Hidayatna, Deden; Ariyanto, Hermawan Dwi; Pudjihastuti, Isti
METANA Vol 11, No 02 (2015): Desember 2015
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.506 KB) | DOI: 10.14710/metana.v11i02.14754

Abstract

Abstract                       Patchouli oil is an essential oil obtained from the leaves of patchouli (Pogostemon cablin) by distillation. Oil is a non-oil export commodities among the most volatile oil exports in Indonesia. Patchouli oil exports in 2004 amounted to 1295 tons, while exports of the whole essential oil was 2633 tons (BPS, 2006). So that nearly 50% of volatile oil exports, dominated by patchouli oil. Patchouli oil are not only used as perfuming ingredients, can also be used as a drag scent perfumes other perfuming ingredients that do not quickly lose aroma and more durable (fixative) in the manufacture of perfumes, cosmetics and soap. Even today, the patchouli oil many developed toward drug product. This is because the essential oil contains more than 24 types of sesquiterpene, which has the potential as anti-cancer compounds, anti-microbial, anti-inflamatory, antibiotics and anti-microbial and anti-tumor. One component of patchouli oil potential and have a very high sale value of patchouli alcohol. Almost all the components of patchouli alcohol can produce the flavor and health products and medicines, and some researchers have attempted to separate them. Therefore, it is necessary to separate the essential oil of patchouli alcohol by combining the extraction and distillation in one column using a solvent used frying oil. This process is known as extractive distillation. Used frying oil is a solvent that can bind impuritas and alter the relative volatility of components in the original condition. This research started with the design and manufacture vacuum extractive distillation. A preliminary study conducted to determine the pressure relatively well for use in the purification process pathcouli alcohol patchouli oil. This pressure was varied in two variables, 3, 4 and 5 mmHg with a temperature of 110, 120,130,140, and 150oC. While the distillation time set two, four, six and eight hours, expected in this range at all pathchouli alcohol distillate. sample of each distillate was analyzed using gas chromatografi. advantages of our lab is able to replace the function of n-hexane as a solvent that has been used conventionally and transformed to enable the use of waste cooking oil is recovered the former (oil Jelantah).Keyword :extractive destillation, flavour,patchouli oil