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Cut Erika
Jurusan Teknologi Hasil Pertanian Universitas Syiah Kuala, Jl. T. Hasan Krueng Kalee, No. 3, Banda Aceh - Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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ADSORPSI MINYAK SEREH DAPUR MENGGUNAKAN BENTONIT (Lemongrass Oil Adsorption Using Bentonite) Supardan, Muhammad Dani; Fatanen, Arief; Erika, Cut
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Lemongrass (Cymbopogon citratus) is one of the plants which produce essential oil. Thequality of the essential oil can be determined from the physiochemical properties of the oil. In this study,chemical purification method is implemented by using bentonite as adsorbent. The Completely RandomDesign (CRD) factorial consisted of two factors is used in statistical data analysis. The first factor whichis observed is the time of adsorption (T) which is consisted of 4 levels which are T1 = 30 minutes, T2 = 60minutes, T3 = 90 minutes, and T4 = 120 minutes. The second factor is the absorbent concentration whichis consisted of 3 levels which are K1 = 1%, K2 = 5%, and K3 = 10%. The result of this study showed thatpurification using bentonite can improve the quality of the oil. Time of adsorption and adsorbentconcentration influenced the yield of lemongrass oil (P≥0,01). The physical properties of the oil producedwere in accordance with the Essential Oil Association of America standard. Adsorption processes notonly reduce the citral content of lemongrass oil, however, also reduce the content of non-oxygenatedterpenes which can damage the quality of the lemongrass oil.
Pengembangan Agribisnis Pedesaan Melalui Pemanfaatan Kulit Kakao Sebagai Sumber Pektin Elvira Iskandar; Cut Erika
Jurnal Agrisep Vol 15, No 2 (2014): Volume 15 Nomor 2 Desember 2014
Publisher : Program Studi Agribisnis, Fakultas Pertanian, Universitas Syiah Kuala

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Abstract

ABSTRACT. The development of food industry in Indonesia has increased the demand and domestic consumption of pectin. Cocoa skin is potentially used to produce pectin as the raw material of industry. This study aimed to determine the effect of treatments on raw material, the medium and pH extraction to the characteristics of the pectin produced from cocoa skin, and to analyse the economic feasibility of pectin production from cocoa skin. Production was started with pectin extraction using citric acid solvent  to some variables : 1) type of raw material (fresh and dried), 2) extraction time (60 and 90 minutes), and 3) pH of the extraction (2.5 and 3.5), then was continued by clotting with 95% ethanol, washing and drying of pectin. Economic analysis was done through analysis of break-even point (BEP) and the return cost ratio (RCR) to determine the level of benefits and feasibility of cocoa skin utilization. The results showed that the research treatments produced 5.6% - 6.7% pectin from initial weight of cocoa skin used, and the moisture content was 8.7% - 9.58%. Total revenue of the business is IDR 1.340.000/ month with a total production cost of IDR 1.000.300/ month. RCR value of 1.34 and BEP quantity of 2 kg showed that cocoa skin processing industry  profitable to be implemented. 
Pemurnian Minyak Kelapa Sawit Menggunakan Membran Serat Berongga Nasrul Arahman; Cut Erika; Alfian Putra
agriTECH Vol 33, No 1 (2013)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (365.375 KB) | DOI: 10.22146/agritech.9564

Abstract

Characterization of modifi ed polyethersulfone hollow fi ber membranes were carried out in order to purify Palm Oil. Effect of membrane morphology on the separation performances of palm oil was investigated. The modiefi ed polyethersulfone hollow fi ber membrane was commercially availbale membrane prepared from the system of polyethersulfone/N-methylpirrolidone/polyvinilpyrrolidone, and polyethersulfone/N-methylpirrolidone/Tetronic 1307. Scanning electron microscopy results show that the modifi ed membranes has macrovoids structure larger than the original poliethersulfone membrane. The hydrophilicity property was also increased by addition of polymeric additive to the membrane system. The maximum fl ux of palm oil reached to 0.47 L/m2.hr. atm obtained from the experimenttal condition as applied pressure of 2.0 kg.cm2, by using membran polyethersulfone/N-methylpirrolidone/polyvinylpirrolidone.ABSTRAKKarakterisasi membran serat berongga (hollow fi ber) dari polimer polietersulfon yang telah dimodifi kasi untuk pemurnian minyak kelapa sawit telah dilakukan. Pengaruh morfologi membran dipelajari terhadap kemampuan pemisahan minyak kelapa sawit. Membran modifi kasi adalah membran komersial yang terbuat dari sistem polyethersulfone/Nmethylpirrolidone/polyvinilpyrrolidone,dan polyethersulfone/N-methylpirrolidone/Tetronic 1307. Hasil karakterisasi dengan SEM menunjukkan bahwa membran yang terbuat dari bahan PES/NMP/PVP, dan PES/NMP/Tetronic 1307 mempunyai struktur macrovoid yang lebih banyak dan ukuran yang lebih besar dibandingkan dengan membran yang terbuat dari bahan PES/NMP. Sifat hidrofilisitas membran campuran juga menjadi lebih baik jika dibandingkan dengan membran tunggal PES/NMP. Fluks minyak kelapa sawit terbesar diperoleh 0,27 L/m2.hr.atm pada kondisi tekanan operasi 2,0 kg/cm2 untuk membran hollow fi ber dari bahan PES/NMP/PVP.
Produksi Pati Termodifikasi dari Beberapa Jenis Pati Cut Erika
Jurnal Rekayasa Kimia & Lingkungan Vol 7, No 3 (2010): Jurnal Rekayasa Kimia & Lingkungan
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

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Abstract

Starch is modified for three reasons. First, modified starch provides functional attributes in food applications that native starches normally cannot provide. Second, starch is abundant and readily available. Third, starch can provide an economic advantage in many applications. Process for the production of modified starch comprised the steps of (1) extracting starch from potato and sweet potato, and (2) modifying the starch to produced pre-gelatinized, acid modified, and cold water swelling starch. Tapioca gives the best performance when modified by pre-gelatinization and cold water swelling. The characteristic of the pre-gelatinized tapioca were swelling power 979,782%, water holding capacity 480,391%, moisture contents 8.48%, ash content 0,006%, dan yield 93,358%.Keywords: acid modified, cold water swelling starch, modified starch, pre-gelatinized
Ekstraksi Pektin dari Kulit Kakao (Theobroma cacao L.) Menggunakan Amonium Oksalat Cut Erika
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 2 (2013): Vol.(5) No.2, June 2013
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (505.369 KB) | DOI: 10.17969/jtipi.v5i2.1001

Abstract

Cocoa (Theobroma cocoa L) is one of the local superior commodities in Aceh Province. The production of cocoa continues to increase significantly every year. Cocoa Pod husk is a waste product of cocoa beans industry, which is containing pectin with concentration ranged between 2-10%. Pectin extraction is one of the potential researches to increase economic value of cocoa pod husks. This study aimed to determine the effect of extraction time and pH on the characteristics of cocoa pod husk pectin. Pectin was extracted from cocoa pod husks using ammonium oxalate, extraction time (60 and 120 min) and pH (2.6, 3.6 and 4.6). The use of ammonium oxalate produced high yield of pectin ranged from 6.63 to 12.75%, moisture content was 7,36 to 10,77%, methoxyl content was 5.19 to 5.70%, anhydrogalacturonic acid of 59.84 to 63.14%, the esterification degree was 48.43 to 51.43 % and relative viscosity was 40 – 186,6 cP. The extraction time for 60 minutes at pH 3,6 showed a higher yield compared to 120 min at pH 4,6. Pectin on the extraction time of 60 minutes at pH 3.6 had the highest relative viscosity was 186,6 cP, and the lowest viscosity of pectin obtained at pH 2.6 and extraction time of 60 min which was 40 cP.Keywords: cocoa pod husks, ammonium oxalate, extraction time, pH
Pemanfaatan Ragi Tapai dan Getah Buah Pepaya pada Ekstraksi Minyak Kelapa secara Fermentasi Cut Erika; Yunita Yunita; Normalina Arpi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 1 (2014): Vol.(6) No.1, February 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (564.839 KB) | DOI: 10.17969/jtipi.v6i1.1982

Abstract

(The Use of Tapai Yeast and Papaya Fruit Sap on Coconut Oil Extraction By Fermentation)ABSTRACT. In Aceh, coconut oil extraction is traditionally done through a natural fermentation of fresh coconut meat to produce simplah and pliuk u oil. Simplah oil and pliek u oil have high level of moisture content, free fatty acids, and peroxide value due to long fermentation process. The study was conducted by using the fresh shredded coconut meat. Then mixed with tapai yeast and papain from immature papaya fruit sap and were fermented for 48, 72, and 96  hours respectively. The yield of coconut oil produced in this study was from 8.53 % - 19.0 %, moisture content 12.58 - 2.66 %, free fatty acid content 3.29 % - 11:55 %, and peroxide value 0.76 - 1.75 mg O2/g of oil sample. The highest yield of coconut oil was obtained in the control treatment which significantly different from other treatments. The highest moisture content and free fatty acid were obtained on the treatment of using tapai yeast during fermentation process of coconut oil and did not meet the requirements set by the Indonesian National Standard (SNI 01-2902-1982), while the peroxide value of coconut oil produced in various treatment have met the criteria of SNI. The average organoleptic score of coconut oil color 3.38 (from moderate to clear) which the highest score was obtained on fermented coconut oil with the addition of tapai yeast. The highest hedonic score of aroma was found in the coconut oil fermented with the addition of papain from papaya fruit sap with fermentation time of 48 hours is 2.9 (from dislike  to moderate).
Karakteristik Fisikokimia dari Virgin Coconut Oil (VCO) yang Diproduksi dengan Metode Penggaraman dan Fermentasi Menggunakan Ragi Roti Asyatir Radhiah; Martunis Martunis; Cut Erika
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 2 (2022): Mei 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (214.926 KB) | DOI: 10.17969/jimfp.v7i2.20160

Abstract

Abstrak. Minyak kelapa murni (virgin coconut oil, VCO) merupakan produk olahan yang terbuat dari daging kelapa dengan karakteristik minyak yang jernih, tidak mempunyai rasa dan memiliki aroma khas kelapa yang diproses secara higienis dengan atau tanpa pemanasan secara langsung. Pada umumnya pengolahan buah kelapa menjadi VCO dilakukan menggunakan metode pemanasan dengan suhu 95oC, namun metode ini dianggap kurang efektif karena bisa menyebabkan VCO cepat berbau tengik dan warna minyak berubah menjadi warna coklat Metode penelitian yang dilakukan yaitu dengan tanpa penambahan, penambahan garam 2% dan starter ragi 20% kedalam 200 mL krim santan dengan waktu inkubasi selama 12 jam dan 24 jam. Uji analisis VCO pada penelitian ini meliputi perhitungan rendemen, , kadar air, asam lemak bebas dan bilangan peroksida. Dari hasil penelitian ini didapatkan rendemen terbesar sebanyak 17% VCO dengan penambahan ragi dengan waktu inkubasi selama 24 jam. VCO tanpa penambahan garam dan ragi mempunyai kadar air yang paling rendah yaitu sebesar 0,12-0,13% dan VCO dengan penambahan garam dan waktu inkubasi selama 12 jam mempunyai kualitas yang lebih baik daripada VCO dengan perlakuan lainnya dengan kadar asam lemak bebas 0,33% dan nilai bilangan peroksida 4,57 mg ek/kg.Physicochemical Characteristics of Virgin Coconut Oil (VCO) Produced by Salting Method and Fermentation using bread YeastAbstract.. VCO or virgin coconut oil is a processed product made from coconut meat with the characteristics of clear oil, no taste and distinctive coconut aroma which is processed hygienically with or without direct heating. In general, coconut processing into VCO is done using the heating method with a temperature of 95oC, but this method is considered less effective because it can cause the VCO to quickly smell rancid and the color of the oil to turn brown. The research method was carried out without addition, adding 2% salt and 20% yeast starter into 200 mL of coconut cream with incubation time of 12 hours and 24 hours. The VCO analysis test in this study included the calculation of yield, water content, free fatty acids and peroxide number. From the results of this study, the largest yield was 17% VCO with the addition of yeast with an incubation time of 24 hours. VCO without the addition of salt and yeast has the lowest water content of 0,12-0,13% and VCO with the addition of salt and an incubation time of 12 hours has a better quality than VCO with other treatments with a free fatty acid content of 0,33% and the peroxide value is 4.57 mg ek/kg.
Ekstraksi Pewarna Alami Dari Bunga Telang (Clitoria ternatea L.) Dengan Variasi Jenis Pelarut dan Lama Ekstraksi Asmaul Husna; Yanti Meldasari Lubis; Cut Erika
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 2 (2022): Mei 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (234.869 KB) | DOI: 10.17969/jimfp.v7i2.20144

Abstract

Abstrak.Bunga telang (Clitoria ternatea L.) adalah jenis bunga yang tumbuh di Indonesia yang memiliki potensi yang besar sebagai sumber antioksidan karena kaya akan kandungan antosianin.Antosianinadalah pigmen tanaman yang dapat digunakan sebagai alternatif pewarna pada produk pangan.Proses untuk mengekstrak pigmen antosianin pada bunga telang dapat dilakukan dengan metode maserasi. Perbedaan waktu ekstraksi dan pelarut dalam proses ekstraksi dapat mempengaruhi ekstrak bunga telang yang dihasilkan.Tujuan penelitian ini adalah untuk mengetahui pengaruh variasi pelarut etanol dan asam sitrat serta pengaruh waktu ekstraksi terhadap rendemen dan kualitas ekstrak bunga telang.Berdasarkan uji rangking perlakuan terbaik pada penelitian ini adalah ekstrak menggunakan pelarut asam sitrat dan etanol dengan waktu ekstraksi 180 menit. Ekstrak menggunakan pelarut asam sitrat dan waktu ekstraksi 180 menit menghasilkan karateristik rendemen 5,20%, pH 2,97, antosianin 53,99mg/100gram, aktivitas antioksidan 73,80% dan organoleptik warna (suka) dan aroma (netral). Ekstrak bunga telang menggunakan pelarut etanol dan waktu ekstraksi 180 menit menghasilkan karateristik rendemen 5, 20%, pH 5,36, antosianin 25,60mg/100gram, aktivitas antioksidan 46,74%, organoleptik warna (suka) dan aroma (netral).Peningkatan waktu ekstraksi meningkatkan rendemen pewarna yang dihasilkan. Penggunaan pelarut yang berbeda menghasilkan warna ekstrak yang berbedaExtraction of Natural Coloringfrom Telang Flower (Clitoria ternatea L.) With Variation of Solvent Type and Extraction TimesAbstract. Telang flower (Clitoria ternatea L.) is a type of flower that grows in Indonesia which has great potential as a source of antioxidants because it is rich in anthocyanin content. Anthocyanins are plant pigments that can be used as an alternative as natural coloring in food products. The process to extract anthocyanin pigments in telang flower can be done by maceration method. Differences in extraction time and solvent in the extraction process can affect the resulting telang flower extract. The purpose of this study was to determine the effect of variations in ethanol and citric acid solvents and the effect of extraction time on the yield and quality of the telang flower extract. Based on the ranking test, the best treatment in this study was the extract using citric acid and ethanol as a solvent with an extraction time of 180 minutes. The extract using citric acid solvent and extraction time of 180 minutes resulted in yield characteristics of 5.20%, pH 2.97, anthocyanin 53.99mg/100gram, antioxidant activity 73.80% and organoleptic color (like) and aroma (neutral). Telang flower extract using ethanol as solvent and extraction time of 180 minutes resulted in yield characteristics of 5.20%, pH 5.36, anthocyanin 25.60mg/100gram, antioxidant activity 46.74%, organoleptic color (like) and aroma (neutral). Increasing the extraction time increases the yield of the resulting dye. The use of different solvents produces different extract colors
Co-Authors Alfian Putra Arief Fatanen, Arief Asmaul Husna Asyatir Radhiah Elvira Iskandar Juanda Juanda Khairunnisa Khairunnisa Martunis - Muhammad Dani Supardan Nasrul Arahman Normalina Arpi Yanti Meldasari Lubis Yunita Yunita