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All Journal Jurnal Rekayasa Proses PROSIDING SEMINAR NASIONAL Reaktor International Journal of Renewable Energy Development TEKNIK METANA JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Jurnal Bahan Alam Terbarukan Bulletin of Chemical Reaction Engineering & Catalysis Seminar Nasional Teknik Kimia Kejuangan Panrita Abdi - Jurnal Pengabdian pada Masyarakat Emerging Science Journal Jurnal Rekayasa Proses Jurnal Inovasi Teknik Kimia Jurnal Pasopati : Pengabdian Masyarakat dan Inovasi Pengembangan Teknologi Warta Perkaretan Bulletin of Chemical Reaction Engineering & Catalysis

Andri Cahyo Kumoro

Department Of Chemical Engineering, Faculty Of Engineering, Diponegoro University

Author-ID : 301017

Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Earth & Planetary Sciences Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Social Sciences Other

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DEVELOPMENT OF EFFICIENT CALCIUM OXALATE REMOVAL TECHNIQUES FROM TARO CORMS Cahyo Kumoro, Andri
Prosiding SNST Fakultas Teknik Vol 1, No 1 (2012): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 3 2012
Publisher : Prosiding SNST Fakultas Teknik

Show Abstract | Download Original | Original Source | Check in Google Scholar

Taros (Colocusiu and Xanthosoma spp.) are tropical root crops commonly referred to as cocoyams, which have been used as subsistence staple foods in many parts of the tropics and sub-tropics in Africa and Australasia. Proximate analysis of the taro corms has shown that it contains digestible starch, protein of good quality, vitamin C, thiamin, riboflavin and niacin. However, one major limiting factor in the utilization of taros is the presence of oxalates which impart acrid taste or cause irritation when foods prepared from them are eaten. Ingestion of foods containing oxalates has also been reported to cause caustic effects, irritation to the intestinal tract and absorptive poisoning as well as disrupting the bio-availability of calcium. While several methods have been made to reduce oxalate content in taro corms, none has been reported to meet the satisfactory level of the consumers. Considering that calcium oxalate content in the skin is higher than in the tuber flesh and that physical (thermal and irradiation) degradation of calcium oxalate is more pronounced than chemical and biological degradations, a method to reduce the calcium oxalate content in the taro corms is proposed. The proposed method involves peeling, washing, steeping, boiling and drying, which is expected to remove about 93.14% of the original calcium oxalate content. Keywords: taro; calcium oxalate; removal; development

EXTRACTION CHARACTERISTIC AND MICROENCAPSULATION OF ANTOCYANIN AS NATURAL FOOD COLOURING FROM ROSELLE CALYCES BY ULTRASOUND-ASSISTED EXTRACTION Aryanti, Nita; Nafiunisa, Aininu; Wardhani, Dyah Hesti; Kumoro, Andri Cahyo
Jurnal Bahan Alam Terbarukan Vol 6, No 2 (2017): December 2017 [Nationally Accredited]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v6i2.9547

Anthocyanins are widely used as a food additive, and further study in production process development is required in order to obtain an efficient and superior process. This article presents the anthocyanin extraction by ultrasound-assisted extraction and the characterization of solid form anthocyanin extract. In addition, a simple kinetic analysis for the extraction process is investigated. Extraction was conducted by ultrasound-assisted extraction with a solute-solvent ratio of 1:4 and 1:8 at a temperature of 30OC, 40OC and 60OC. Anthocyanin content was analyzed by UV-VIS spectrophotometer. Drying process was performed by a freeze dryer with the addition of maltodextrin and followed by characterization of powder comprising moisture content, solubility and colour intensity. The result shows that the extraction temperature has an effect on anthocyanins extracted. Temperatures rise increased the diffusion coefficient and triggered the driving force of solids into the solvent. This result had a correlation with the second-order kinetic model where the rate of extraction increases along with temperature rise. Characterization of anthocyanin extracts in solid form showed that the addition of maltodextrin provided better results than the product without maltodextrin. The anthocyanin powder added with maltodextrin fulfils the Indonesian standards for food colouring powders, having a low moisture content (5.6%) and high solubility (91.4%). Moreover, colour intensity analysis of anthocyanin powder showed that the powder with maltodextrin has a tendency of a lighter colour with low value of L *, a * and b *.

Modifikasi Pati Sukun (Artocarpus Altilis) dengan Teknik Oksidasi Menggunakan Hidrogen Peroksida Tanpa Katalis Budiyati, Catarina Sri; Kumoro, Andri Cahyo; Ratnawati, Ratnawati; Retnowati, Diah Susetyo
TEKNIK Vol 37, No 1 (2016): (Juli 2016)
Publisher : Diponegoro University

Salah satu sumber bahan pangan lokal yang belum banyak dimanfaatkan adalah buah sukun (Artocarpus Artilis) yang cukup banyak terdapat di Indonesia. Akan tetapi, pemanfaatan buah sukun terkendala pada kurangnya daya simpan buah segar. Oleh karena itu, perlu dilakukan upaya untuk meningkatkan pemanfaatan buah sukun dengan mengolahnya menjadi produk yang lebih luwes dengan daya simpan yang lebih baik, yaitu menjadi pati sukun. Sifat-sifat pati sukun perlu diperbaiki agar dapat digunakan sebagai pengganti tepung terigu. Tujuan dari penelitian ini adalah untuk memodifikasi pati sukun dengan cara oksidasi menggunakan larutan hidrogen peroksida. Dalam penelitian ini dikaji pengaruh konsistensi luluhan, konsentrasi hidrogen peroksida, waktu, dan suhu terhadap karakteristik fisikokimia pati sukun teroksidasi yang dihasilkan dan ditentukan kondisi optimalnya. Hasil penelitian menunjukkan bahwa semua variable yang dikaji tersebut mempengaruhi reaksi oksidasi pati sukun. Oksidasi pada konsistensi luluhan 20%, konsentrasi hidrogen peroksida 2% dan suhu 50Â°C mampu menghasilkan nilai swelling power dan water solubility yang terbaik. Reaksi oksidasi tidak mengubah struktur dan morfologi pati sukun termodifikasi secara signifikan. Â [Title: Modification of Breadfruit (Artocarpus altilis) starch through non-catalytic hydrogen peroxide oxidation] One of local source of food that has not been intensively explored is breadfruit (Artocarpus Artilis). However, the utilization of breadfruit is limited by the poor storage properties of the fresh fruit. Therefore, efforts should be made to improve the utilization of breadfruit to process it into more flexible products with better storability, suach as breadfruit starch. Breadfruit starch properties need to be improved so that it can be used to substitute wheat flour. The aim of this study was to modify the breadfruit starch by oxidation using hydrogen peroxide solution. This work studied examined the influence of consistency of starch slurry, hydrogen peroxide concentration, time, and temperature on the physicochemical properties of the oxidized breadfruit starch. The optimal conditions were also determined. The results showed that all of these variables affected the oxidation of starch breadfruit. The oxidation on starch slurry with consistency 20%, the concentration of hydrogen peroxide of 2%, and temperature of 50Â°C produced modified starch with best swelling power and water solubility. The oxidation did not significantly change the structure and morphology of the modified starch.

EXTRACTION OF HERBAL COMPONENTS â€“ THE CASE FOR SUPERCRITICAL FLUID EXTRACTION Cahyo Kumoro, Andri; Hasan, Masitah
TEKNIK Volume 29, Nomor 3, Tahun 2008
Publisher : Diponegoro University

Malaysia is rich in heritage of sources for herbs and medicinal plants. The increasing public awareness ofthe health, environment and safety hazards associated with the use of organic solvents in herbalsprocessing and the possible solvent contamination of the final products have pointed out the need for thedevelopment of new technologies for the processing of medicinal products. This becomes the challenge forthe application of supercritical fluid extraction to enhance the economic value of Malaysian herbs.Therefore, the development of affordable, high-capacity, continuous-feed supercritical extractors inconjunction with research demonstrating its effectiveness and advantages over conventional techniquesshould be seriously taken as a consideration.

Analisis Viskositas Slurry Propelan Untuk Akurasi Karakterisasi Rheologi Berbasis Perekat Hidroxy Terminated Polybutadiene Dengan Plasticizer Dioctyl Adipate Ardianingsih, Retno; Kumoro, Andri Cahyo
TEKNIK Vol 40, No. 3 (2019): Desember 2019
Publisher : Diponegoro University

Analisis rheologi perlu dilakukan terhadap slurry propelan untuk mengetahui viskositas dan castability-nya. Hal ini berpengaruh pada tingkat homogenitas dan nilai Isp sebagai karakteristik utama propelan padat komposit. Penelitian ini bertujuan untuk mengetahui karakteristik rheologi slurry propelan berbasis HTPB dan DOA menggunakan analisis viskositas.Â Metode pengukuran viskositas dilakukan dengan parameter suhu, waktu curing dan shear rate. Hasil pengukuran menunjukkan bahwa viskositas menurun dengan kenaikan suhu dan juga sebaliknya, viskositas meningkat dengan bertambahnya waktu curing. Melalui persamaan Power Law, diperoleh Koefisien konsistensi (K) antara 2,1148-2,2877 yang nilainya meningkat seiring dengan turunnya temperatur. Bertambahnya nilai K mengartikan energi yang dibutuhkan oleh unit operasi untuk mencetak propelan ke dalam tabung cetakan juga semakin meningkat. Sedangkan nilai indeks sifat alir (n) antara 0,1535 - 0,5128 menunjukkan bahwa slurry propelan merupakan fluida Non-Newtonian dengan perilaku shear-thinning (pseudoplastik) karena n<1

SIFAT MEKANIK DAN MORFOLOGI PLASTIK BIODEGRADABLE DARI LIMBAH TEPUNG NASI AKING DAN TEPUNG TAPIOKA MENGGUNAKAN PEMLASTIK GLISEROL Kumoro, Andri Cahyo; Purbasari, Aprilina
TEKNIK Vol 35, No 1 (2014): (July 2014)
Publisher : Diponegoro University

[Title: Mechanical Properties and Morfology of Biodegradable Plastic from Steamed Rice Waste and Cassava Flour with Glycerol as Plasticizer] The annual consumption of plastic packaging has increased significantly as a response to the increase of peopleâ€™s need and buying power. As a packaging material, plastic is light, flexible, practical and inexpensive. Unfortunately, if the plastic is not biodegradable and dumped irresponsibly to the ecosystem may cause serious environmental problems. The objective of this research was to study the effect of glycerol on the characteristic of biodegradable plastic from steamed rice waste and cassava flours composites. The biodegradable plastic was manufactured by casting the warm solution of flours composite with addition of glycerol as plasticizer. The results showed that biodegradable plastic obtained from steamed rice waste and cassava flours composites has limited mechanical stress, but remains flexible in nature. Good quality biodegradable plastic was obtained when 15% weight of glycerol in addition to 30:70 ratio of steamed rice waste flour to cassava flour with tensile strength 20.65 MPa, elongation at break 4.7% and Young Modulus 1138 MPa. The biodegradable plastic exhibits discontinue microstructure, rough and porous. Fourier transform infrared analysis proved the existence of OH, CH2, amide III and amida I groups in the biodegradable plastic.Â

STUDI PENGARUH RASIO REAKTAN, pH, DAN WAKTU REAKSI TERHADAP SIFAT FISIKOKIMIA TEPUNG GADUNG (Dioscorea hispida Dennst.) TERASETILASI Amalia, Rizka; Kumoro, Andri Cahyo
METANA Vol 11, No 02 (2015): Desember 2015
Publisher : Universitas Diponegoro

AbstrakÂ Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio reaktan, pHÂ dan waktu reaksi terhadap nilai swelling power, solubility, dan derajat substitusi tepung gadung terasetilasi. Asetilasi dilakukan dengan mendispersikan 20 gram tepung gadung ke dalam 100 mL akuades. pH diatur hingga nilai tertentu (8, 9, dan 10) dengan penambahan NaOH 1 M. Slurry diaduk selama 30 menit. Setelah itu, asam asetat dengan rasio tertentu 1:3, 1:4, dan 1:5 (berat asam asetat:berat tepung) ditambahkan secara perlahan ke dalam campuran reaksi. pH campuran dijaga ke kondisi awal dengan penambahan NaOH 1 M. Reaksi asetilasi dibiarkan berlangsung selama waktu tertentu (10, 20, 30, 40, 50, dan 60 menit,) kemudian dihentikan dengan penambahan HCl 1 M sampai pH 5,5. Tepung terasetilasi disaring dan dicuci dengan air suling sebanyak tiga kali pencucian dengan rasio berat pencucian 1:3 (b/v). Tepung terasetilasi dikeringkan pada suhu 50oC sebelum dianalisa nilai daya kembang, kealarutan, dan derajat substitusinya. Hasil penelitian menunjukkan bahwa, kondisi optimal diperoleh pada tepung yang dimodifikasi dengan rasio reaktan 1:3, pH 8, dan waktu reaksi 30 menit, dengan nilai swelling power,solubility, dan derajat substitusi sebesar 7,3 g/g; 18,6 %; dan 0,033. Â kata kunci :gadung, asetilasi, swelling power, solubility, derajat substitusiÂ AbstractÂ The objective of this research are to investigate the effect of glacial acetic acid:flour mass ratio, pH, and reaction time on the swelling power, solubility,and degree of substitution acetylated gadung tuber flour. The acetylation was carried out by dispersing 20 grams of gadung flour in 100 mL distilled water. The pH of the dispersed system was adjusted to a certain value (8, 9 or 10) by adding of 1 M NaOH.Â Then, the predetermined mass of glacial acetic acid (1:3, 1:4, and 1:5)Â was added to the reaction mixture. The pH was brought back to the initial condition by adding of 100 mL 1 M NaOH. The acetylation reaction was let to occur for 10 to 60 minutes before it had been terminated by adding 1 M HCl until pH 5,5. The acetylated flour were obtained by filtration of reaction mixture. It is followed by threefold washing that used distilled water with 1: 3 (w/v). The acetylated flour then were dried in an electric oven at 50oC before analyzed to swelling power, solubility, and degree of substitution. Based on the value of swelling power and water solubility of acetylated gadung tuber flour were obtained, the best reaction condition were the ratio of glacial acetic acid/gadung tuber flour 1:3, pH 8, and the reaction time of 30 minutes with swelling power 7,3 g/g; solubility 18,6%, and degree of substitution 0,033.Â key words : gadung, acetylation, swelling power, solubility, degree of substitutionÂ

Potency of Microalgae as Biodiesel Source in Indonesia Hadiyanto, Hadiyanto; Widayat, Widayat; Cahyo Kumoro, Andri
International Journal of Renewable Energy Development Vol 1, No 1 (2012): February 2012
Publisher : Center of Biomass & Renewable Energy, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijred.1.1.23-27

Within 20 years, Indonesia should find another energy alternative to substitutecurrent fossil oil. Current use of renewable energy is only 5% and need to be improved up to 17%of our energy mix program. Even though, most of the area in Indonesia is covered by sea, howeverthe utilization of microalgae as biofuel production is still limited. The biodiesel from currentsources (Jatropha, palm oil, and sorghum) is still not able to cover all the needs if the fossil oilcannot be explored anymore. In this paper, the potency of microalgae in Indonesia was analysed asthe new potential of energy (biodiesel) sources.

Analisis Pengaturan Temperatur, Konsentrasi, dan Waktu Pengadukan pada Tekanan Atmosferik untuk Meningkatkan Kepresisian Densitas Larutan Alginat Permanadewi, Indrasukma; Kumoro, Andri Cahyo; Wardhani, Dyah Hesti; Aryanti, Nita
TEKNIK In Press
Publisher : Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/teknik.v42i1.35994

Alginat merupakan polimer polisakarida linier yang sangat mudah larut dalam air dengan densitas dan viskositas yang dapat diatur sesuai keperluan. Sifat khas ini membuat alginat banyak digunakan dalam industri pangan maupun non pangan. Seperti pada kebanyakan bahan alam lainnya, densitas larutan alginat pada umumnya juga dipengaruhi oleh temperatur, konsentrasi dan waktu pengadukan. Karenanya, penelitian ini bertujuan untuk meningkatkan kepresisian densitas larutan alginat dengan pengaturan temperatur (30, 45, 60 dan 75Â°C), konsentrasi alginat (1, 2, 3, 4 dan 5% massa) dan waktu pengadukan (15, 30, 45 dan 60 menit) menggunakan metode piknometri. Hasil penelitian menunjukkan bahwa semakin tinggi temperatur maka densitas akan semakin rendah, sebaliknya semakin tinggi konsentrasi dan waktu pengadukan maka densitas larutan alginat akan semakin meningkat. Dengan demikian, dapat disimpulkan apabila menginginkan densitas larutan alginat 0,9228 g/ml maka konsentrasi alginat yang digunakan 2% dengan suhu 30Â°C dan waktu pengadukan 30 menit.

Response Surface Methodology for Formulating PVA/Starch/Lignin Biodegradable Plastic Ratnawati Ratnawati; Retno Wulandari; Andri Cahyo Kumoro; Hadiyanto Hadiyanto
Emerging Science Journal Vol 6, No 2 (2022): April
Publisher : Ital Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28991/ESJ-2022-06-02-03

The use of petroleum-based plastics has raised environmental issues as more plastic waste enters and accumulates in the environment. It has led to the development of biodegradable plastics. Starch is one of the potential materials to make biodegradable plastic, but starch-based plastic has poor mechanical strength. Blending starch with poly(vinyl alcohol) (PVA) and lignin is expected to improve the mechanical properties of the plastic. Biodegradable plastic films from PVA/starch/lignin blends with glycerol as a plasticizer were prepared using an internal mixer for compounding and a hot press molding machine for film making. The percentage of lignin (2-10%), glycerol (25-65%), and mixing temperature (190-230 oC) were varied according to the three levels of the Box-Behnken design. The ANOVA evaluation revealed that glycerol had the most significant effect on the mechanical properties of the film. Then, three models for the estimation of tensile strength, elongation at break, and tear resistance were developed. As expected, the models satisfactorily predict the effect of all input variables on the response variables. The optimum conditions for preparing the film were acquired from the equations, namely 197.6 oC for the temperature, 10% for lignin, and 45.1% for glycerol. The biodegradable plastic prepared using the optimum conditions possessed a tensile strength of 8.46 ± 1.08 MPa, an elongation at break of 139.00 ± 8.59%, and a tear resistance of 69.50 ± 2.50 N/mm. These values are in good agreement with the predicted values. Doi: 10.28991/ESJ-2022-06-02-03 Full Text: PDF

Co-Authors . Widayat Adi Cifriadi Adi Cifriadi, Adi Aji Prasetyaningrum Ana Farida Aprilina Purbasari Ardianingsih, Retno Arkie Septiana A. Arkie Septiana A. Aryanti, Nita Asron Ferdian Falaah Asron Ferdian Falaah, Asron Ferdian Avriliana Dewi A. Bakti Jos Bakti Jos C Sri Budiyati Catarina Sri Budiyati Catarina Sri Budiyati Catarina Sri Budiyati Cindi Yasintasia Dessy Ariyanti Diah Permata Wijayanti Diah Susetyo Retnowati Diah Susetyo Retnowati Dwi Haryanti Dyah Hesti Wardhani Evi Ristanti R Fitra Pradhita Frans Arienata H. Frans Arienata H. H Hadiyanto H. Hargono Hargono . Hargono Hargono Hargono Hargono Kristinah Haryani M. Djaeni Maharani Ratridewi Marcelinus Christwardana Margaretha Praba Aulia Marissa Widiyanti Masitah Hasan Monica Setiono H. Nafiunisa, Aininu Nita Aryanti Nurul Aini Permanadewi, Indrasukma Ratnawati Ratnawati Retno Wulandari Riris Yuliana Y.S. Rizka Amalia Rizka Amalia Rizka Amalia Sofiah Sofiah Sri Sinto Dewi Wardhani, Dyah Hesti Wikanastri Hersoelistyorini Wilis Ari Setyati

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