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Pengaruh Suhu pada Pengeringan Tepung Kimpul (Xanthosoma sagittifolium) Sulistiawati, Endah; Santosa, Imam; APS, Yunizar Rizka; Saka, Arya Aji
CHEMICA: Jurnal Teknik Kimia Vol 2, No 2 (2015): Desember 2015
Publisher : Universitas Ahmad Dahlan

Taro flour can be used as an alternative for wheat. This study aims to determine the optimal conditions on the operation of the drying resulting in minimal water content, but did not damage the properties of the desired material. This research will be obtained the parameters that can be used to design a dryer with a larger scale. After the taro peeled, washed, chopped and soaked with a solution of salt. Samples inserted into a dryer equipped with a balance, so that it can be read sample weight at a certain time. The drying process is stopped until the weight remains. The process of making flour baked, steamed after soaking the taro, and then do the drying process as the raw flour. The variables studied were temperature drying. The result showed that higher drying temperatures will accelerate the achievement of equilibrium moisture content, which means the drying operation requires a shorter period of time. Lower values of equilibrium moisture content on 0,02 (g water / g dry matter) can be achieved at a temperature of 90 0C, with a time of 80 minutes.

Kajian Sifat Kimia dan Uji Sensori Tepung Ubi Jalar Putih Hasil Pengeringan Cara Sangrai Santosa, Imam; Winata, Andinni Putri; Sulistiawati, Endah
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Currently, the white-sweet potato (Ipomoea batatas L. Lam) has been developed as raw material of flour. The form of semi-finished sweet potato products is dry, durable, and has a long shelf life, such as dried cassava, fructose sugar, alcohol, various flour, starch. This form of semi-finished sweet potatoes can be developed into a variety of forms of processing that is done at the industrial level. The aims of this research were to determine the physical properties and examine the sensory test of sweet potato flour. The research was conducted by roasting at the temperature ofÂ 95-100 Â°C. The results showed that the flour had the water content of 7.63% and ash content of 1.998%. The sensory test performed in this study were color, odor, texture and shape ofÂ the white-sweet potato flour.

Optimasi Proses Pengeringan Cara Sangrai Pada Pembuatan Tepung Ubi Jalar Dengan Suhu Terkendali Santosa, Imam; Sulistiawati, Endah
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Sweet potato (Ipomoea batatas L. Lam) potential to be used as industrial raw materials. Sweet potatoes have a high carbohydrate content that is in the fourth position after rice, corn, and cassava. Sweet potato flour can replace the function of wheat flour because when fermented with yeast will produce CO2 gas, which is needed in texture making and increase the volume of bread. As a raw material for cookies and cakes, the use of sweet potato flour can substitute 100% flour.The study offers a simple drying method and is expected to produce good quality sweet potato flour without chemical treatment. Small pieces or grated sweet potatoes will be roasted at a temperature and for a certain amount of time with oil bath-like tools until they are dry, then bolted.Over 250 grams of yam using a cheese solvent produces good dry chips. The best process at 100 0C takes 60 minutes, resulting in bright chip colors, sweet potato odor, flouriness, and a sweet tinge. 50 grams of purple, white, yellow and yellow honey consumed 90 minutes to 0% moisture content, yielding bright chip color according to original color, slightly sweet potato odor, flouriness, sweet tinge, 32-36,5% of rendemen.

Optimasi Proses Pengeringan Cara Sangrai Pada Pembuatan Tepung Ubi Jalar Dengan Suhu Terkendali Imam Santosa; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 4, No 2 (2017): Desember 2017
Publisher : Universitas Ahmad Dahlan

Sweet potato (Ipomoea batatas L. Lam) potential to be used as industrial raw materials. Sweet potatoes have a high carbohydrate content that is in the fourth position after rice, corn, and cassava. Sweet potato flour can replace the function of wheat flour because when fermented with yeast will produce CO2 gas, which is needed in texture making and increase the volume of bread. As a raw material for cookies and cakes, the use of sweet potato flour can substitute 100% flour.The study offers a simple drying method and is expected to produce good quality sweet potato flour without chemical treatment. Small pieces or grated sweet potatoes will be roasted at a temperature and for a certain amount of time with oil bath-like tools until they are dry, then bolted.Over 250 grams of yam using a cheese solvent produces good dry chips. The best process at 100 0C takes 60 minutes, resulting in bright chip colors, sweet potato odor, flouriness, and a sweet tinge. 50 grams of purple, white, yellow and yellow honey consumed 90 minutes to 0% moisture content, yielding bright chip color according to original color, slightly sweet potato odor, flouriness, sweet tinge, 32-36,5% of rendemen.

Pengaruh Suhu pada Pengeringan Tepung Kimpul (Xanthosoma sagittifolium) Endah Sulistiawati; Imam Santosa; Yunizar Rizka APS; Arya Aji Saka
CHEMICA: Jurnal Teknik Kimia Vol 2, No 2 (2015): Desember 2015
Publisher : Universitas Ahmad Dahlan

Taro flour can be used as an alternative for wheat. This study aims to determine the optimal conditions on the operation of the drying resulting in minimal water content, but did not damage the properties of the desired material. This research will be obtained the parameters that can be used to design a dryer with a larger scale. After the taro peeled, washed, chopped and soaked with a solution of salt. Samples inserted into a dryer equipped with a balance, so that it can be read sample weight at a certain time. The drying process is stopped until the weight remains. The process of making flour baked, steamed after soaking the taro, and then do the drying process as the raw flour. The variables studied were temperature drying. The result showed that higher drying temperatures will accelerate the achievement of equilibrium moisture content, which means the drying operation requires a shorter period of time. Lower values of equilibrium moisture content on 0,02 (g water / g dry matter) can be achieved at a temperature of 90 0C, with a time of 80 minutes.

Karakteristik Fisiko-Kimia Tepung Ubi Jalar Ungu dengan Proses Perendaman Menggunakan Asam Sitrat Imam Santosa; Acnes Meyta Puspa; Delvi Aristianingsih; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 6, No 1 (2019): Juni 2019
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v6i1.12061

A study has been made in making purple sweet potato flour through the hydrolysis process using dilute citric acid. Sweet potatoes cut 3-5 mm, soaked in citric acid in various concentrations for a certain period, washed and drained. Sweet potatoes were then roasted at 70 degrees Celsius for 24 hours and then sieved with a mesh size of 200. The sieve results were analyzed for their physical, physicochemical content and compared with wheat flour. Soaking purple sweet potato using 0.01% citric acid produces purple sweet potato flour which is brightly colored, fine flour, decreasing the ash content with a very slight acid flour odor. The carbohydrate content of sweet potatoes is almost the same as wheat flour, and the fiber content of sweet potatoes is higher.

Kajian Sifat Kimia dan Uji Sensori Tepung Ubi Jalar Putih Hasil Pengeringan Cara Sangrai Imam Santosa; Andinni Putri Winata; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 3, No 2 (2016): Desember 2016
Publisher : Universitas Ahmad Dahlan

Currently, the white-sweet potato (Ipomoea batatas L. Lam) has been developed as raw material of flour. The form of semi-finished sweet potato products is dry, durable, and has a long shelf life, such as dried cassava, fructose sugar, alcohol, various flour, starch. This form of semi-finished sweet potatoes can be developed into a variety of forms of processing that is done at the industrial level. The aims of this research were to determine the physical properties and examine the sensory test of sweet potato flour. The research was conducted by roasting at the temperature ofÂ 95-100 Â°C. The results showed that the flour had the water content of 7.63% and ash content of 1.998%. The sensory test performed in this study were color, odor, texture and shape ofÂ the white-sweet potato flour.

EKSTRAKSI ABU KAYU DENGAN PELARUT AIR MENGGUNAKAN SISTEM BERTAHAP BANYAK BERALIRAN SILANG Imam Santosa; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 1, No 1 (2014): Juni 2014
Publisher : Universitas Ahmad Dahlan

As an agricultural country, Indonesia has natural resources are very abundant, one of which is wood. Wood ash from household and industrial waste has not been used, whereas according to Pitman high potassium content. The solubility of potassium carbonate in high water, so effective when extracted with water. However, high humidity in Indonesia drying wood for fuel so low that allegedly affect the quality of the ash obtained. In this research, the extraction of wood ashes with water using a solvent system gradually many wing cross.The experimental study was conducted in a laboratory of Universitas Ahmad Dahlan, Yogyakarta. The procedure used is the extraction of wood ash 200, 300, and 400 grams with 1000 ml of solvent water for 5 minutes using a glass beaker, filtering with the aid of a vacuum pump, and acidi alkalimetri analysis using 0.1 N HCl residual solids by filtration and then in water contacted again and so do the same thing 5 times. Raw materials are derived from wood ash combustion for drying of the wood cutting industry and water used in the form aquadestilata.Extract wood ash derived from the combustion for drying small normality sawmill industry. The results of the analysis can be made curve that describes the operating line and curve logarithmic form of the equation of equilibrium in the form of linear equations. Moreover, it can be made a graph illustrating a series of 5 stages of operation which is a combination of single phased extraction.

Tempeh Manufacturing Liquid Waste Treatment Using Alum Coagulant With Variation of Coagulant Weight Winda Rohmah Shoffianti; Dila Argatiningtyas; Agus Aktawan; Imam Santosa; Mar’atul Husna
CHEMICA: Jurnal Teknik Kimia Vol 10, No 1 (2023): April 2023
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v10i1.25270

So far, liquid waste from the tempe industry has yet to be utilized and is only disposed of in sewers to the environment. The liquid waste from tempe consists of soluble proteins from soybeans, which can give rise to a sour smell, and there are tiny particles that settle, so it is necessary to treat the waste before it is discharged into the environment. Alum is one of the coagulants that can be used to treat liquid waste. This research contributes to determining the effect of alum as a coagulant in tempe industrial wastewater to obtain optimal results. The optimum results in question are an increase in DO levels and a decrease in COD and TSS levels in the tempe industrial wastewater so that the resulting conditions are not dangerous if the waste is disposed of into the environment. The variables observed in this study were pH, DO, COD, and TSS comparing each variable. The variable used in this study was the weight of the alum coagulant with a stirring speed of 300 rpm for 90 minutes and standing for 24 hours. In this study, there is a correlation of variations in coagulant weight. The optimum results obtained were from 100 ml of waste. The optimum DO value produced was 8.4 mg/L at an interpretation of 10 grams of coagulant weight. The optimum COD concentration obtained was 18612.5 mg/L at a variation of 20 grams of coagulant weight. The optimum TSS concentration obtained was 102 mg/L with 25 grams of coagulant weight variation.

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