Rodiah Nurbaya Sari
Balai Besar Penelitian dan Pengembangan Pengolahan Produk dan Bioteknologi Kelautan dan Perikanan

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

Performance of bioreactor and pH meter instrument in bioethanol producing process from brown seaweed(Sargassum duplicatum) Rodiah Nurbaya Sari; Diah Lestari Ayudiarti; Diini Fithriani
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 6, No 2 (2011): August 2011
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v6i2.64

Abstract

To meet the energy needs this time we are still dependent on energy derived from fossilresources that can not be recovered (fossil energy). The way to tackle the energy problem is toexplore other energy resources namely biofuels, one of its kind is bioethanol. Source of potentiallyraw material from the sea is brown seaweed which cellulose content and stored carbohydrate(mannitol) is quite high. The use of a batch bioreactor and the pH meter instrument assembliesResearch Center for Marine and Fisheries Products Processing and Biotechnology (RCMFPPB)has been supporting the production of bioethanol with raw material brown seaweed Sargassumduplicatum.
Using Oven Microwave for Synthesis ZnO Nps using Sargassum sp. and Padina sp. Extract Rodiah Nurbaya Sari; Hari Eko Irianto; Diah Lestari Ayudiarti
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 22 No 2 (2019): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (841.549 KB) | DOI: 10.17844/jphpi.v22i2.27834

Abstract

An oven microwave was established for synthesis of zinc oxide nanoparticles using Sargassum sp. and Padina sp. extract and 0.1 M ZnCl2 solution as a precursor. The ZnO nanoparticles had been characterized such as chemical structure by Fourier transform infrared (FTIR) spectroscopy, particle size distribution with Particle Size Analyzer (PSA), Scanning Electron Microscopy-Energy Dispersive Spectroscopy (SEMEDS) and crystalline properties with X-ray diffraction (XRD). The result showed that FTIR spectra revealed the involvement of hydroxyl groups and sulfate polysaccharide in the formation of ZnO NPs and protein was involved in stabilizing. PSA analysis showed that the size ranged of ZnO NPs extract Sargassum sp. synthesized 351,14 and 1.336.19 nm for extract Padina sp. The particle size distribution was homogeneous but their size hadn’t met the size of nanometers. The range of %mass elements Zn and O ZnO extract Sargassum sp. and Padina sp. synthesized didn’t approach standard ZnO. The crystallinity properties showed only ZnO extract of Padina sp. synthesized which had a peak with an angle value of 2θ was almost equal to standard ZnO and after confirmed to Match program! 3 crystal structure ZnO synthesized wasn’t imperfect hexagonal wurtzite. Ovens microwave could be used to synthesize ZnO from Padina sp. extract but it was still necessary to develop a method so that ZnO could be obtained with nanoparticle size and ideal hexagonal wurtzit structure.
Liquid smoke and its applications for fisheries products Diah Lestari Ayudiarti; Rodiah Nurbaya Sari
Squalen, Buletin Pascapanen dan Bioteknologi Kelautan dan Perikanan Vol 5, No 3 (2010): December 2010
Publisher : Research and Development Center for Marine and Fisheries Product Processing and Biotechnol

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15578/squalen.v5i3.53

Abstract

Liquid smoke is a volatile compound that simultaneously evaporates from heat reactor throughpyrolization and condense in cooler. Liquid smoke was produced in several steps that arepyrolization, condensation and redistillation. Quality, composition and material in liquid smoke isinfluenced by wood type as raw material. The major component of liquid smoke are acid, fenolderivate and carbonil. Those components can be used as flavoring, coloring, antibacterial andantioxidant agents. Liquid smoke can be used as preservative because of its antibacterial andantioxidant activity. Fenol and acetic acid compounds in liquid smoke can inhibit bacterial growthsuch as Pseudomonas fluorescence, Bacillus subtilis, Escherichia coli and Staphylococcusaureus. Fenol also can be used as antioxidant by stabilizing the free radicals. Liquid smoke cangive specific flavor and better color in smoke products. Liquid smoke can be applicated in eel, fishor products diversification such as fish steak. Liquid smoke also can be used in agricultural andtimber industry.