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All Journal International Journal of Advances in Applied Sciences Reaktor CHEMICA Jurnal Teknik Kimia Elkawnie Jurnal Rekayasa Bahan Alam dan Energi Berkelanjutan Resona : Jurnal Ilmiah Pengabdian Masyarakat BERDIKARI : Jurnal Inovasi dan Penerapan Ipteks Jurnal Empower : Jurnal Pengembangan Masyarakat Islam JCES (Journal of Character Education Society) Agroindustrial Technology Journal Conference on Innovation and Application of Science and Technology (CIASTECH) Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat SPEKTA (Jurnal Pengabdian Kepada Masyarakat : Teknologi dan Aplikasi) JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Logic : Jurnal Rancang Bangun Dan Teknologi
Gita Indah Budiarti
Universitas Ahamd Dahlan
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mathematics Mechanical Engineering Physics Public Health Social Sciences Other

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Studi Konversi Pati Ubi Kayu (Cassava Starch) menjadi Glukosa secara Enzimatik budiarti, gita indah
CHEMICA: Jurnal Teknik Kimia Vol 3, No 1 (2016): Juni 2016
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (534.298 KB) | DOI: 10.26555/chemica.v3i1.4306

Abstract

Cassava starch has potential as raw material for production glucose and fructose in Indonesia. Glucose of cassava starch can be used as substitute of cane sugar and synthetic sweetener. Glucose of starch production process includes acid hydrolysis and enzymatic hydrolysis. Enzymatic hydrolysis is usually used because non-corrosive, low reaction temperatures and no contaminate product of hydrolysis. Therefore, the purpose of  this paper is to provide existing knowledge of steps process, factors influencing, kind of enzyme and sugar product from enzymatic hydrolisis of cassava starch .
Pengaruh Total Solid dan Perbandingan Bahan Baku dengan Inokulum terhadap Produksi Biogas dari Jerami Jagung Budiarti, Gita Indah; Shytophyta, Lukhi Mulia; Fajariyanto, Dika; Nugroho, Yusuf Eko
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (419.195 KB) | DOI: 10.26555/chemica.v5i1.9891

Abstract

The effect of total solid (TS) content and feedstock/inoculum (F/I) ratio  on biogas production from corn stover by solid‐state anaerobic digestion (SS‐AD) were studied. At a F/I ratio of 2, conversion of corn stover under room temperature resulting in higher biogas yield. SS‐AD performed as expected at the TS content of 20%, 22%, 24%. The highest biogas yield of 200 L kg‐1 volatile solids (VS) was obtained at TS content of 22%, F/I ratio of 2.
Modification blanching process of potato flour using hydrogen rich water Gita Indah Budiarti; Lukhi Mulia Shitophyta; Ndaru Okvitarini; Vinna Fajarwaty; Ayu Damayanti
Reaktor Volume 20 No.4 December 2020
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (345.202 KB) | DOI: 10.14710/reaktor.20.4.161-165

Abstract

The chemical composition of potatoes includes carbohydrates, protein, fiber, vitamins, and minerals. The composition of vitamins and minerals in potatoes is higher than wheat flour. Brownish color in potato flour has reduced consumer's interest, so it needs to be modified to improve the color and physicochemical properties of flour. Researchers are trying to modify the blanching process using hydrogen-rich water. Because hydrogen-rich water has antioxidants that can prevent the browning process (oxidation) potato flour, cheaper, safer, and healthier than chemical compounds. The purpose of this study was to optimize the blanching process for potato flour modification. Variation of the process used is soaking time at 30, 45, 60, 75, and 90 minutes. The optimal results of water content, ash content, reducing sugar content, protein, color, and swelling power were obtained at 75 minutes are 6.7%, 2.68%, 0.26%, 7.1%, 81.17, and 7 g/g. The quality of the modified potato flour met the physicochemical parameters of the flour according to the SNI standard for flour, except ash content. The quality of potato flour produced almost equals as the quality of wheat flour, so it needs to be considered as a substitute for wheat flour and is friendly for diabetics.Keywords: potatoes, modified flour, physicochemical properties, wheat
Characteristic of Kimpul (Xanthosoma sagittifolium) Flour Modified with Hydrogen Rich Water Gita Indah Budiarti; Endah Sulistiawati; Nurani Sofiana; Dessy Norma Yunita
Reaktor Volume 21 No.4 December 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.449 KB) | DOI: 10.14710/reaktor.1.1.155-159

Abstract

Kimpul one of tuber that potentially for substitute wheat in Indonesia. The disadvantage of kimpul tubers is that they are easily damaged or not durable because they have a high moisture content. Either method to modify starch is to use hydrogen rich water. The advantages of HRW compared to other modification methods are that HRW is safer, healthier for the body and more economical. The objective of the work was to determine the effect of hydrogen rich water and drying temperature on characteristic kimpul flour. Variables were used in this research pH (3, 6,7,9,11), soaking time (15, 30, 45, 60, and 75 minutes), temperature drying (100,110,120°C). The result is yield maximum obtained 38.67% at pH 7, soaking time 45 minutes and temperature drying 100°C. Swelling power is 0.52%. Structure molecule spherical and, separated. Result of proximate analysis for modified kimpul flour are ash content 4.49%; fat content 0.27%; fiber 4.69%; carbohydrate content 76.25%; protein 4.15%; moisture content 10.14%, energy 313.76 Kal/100 g; reducing sugar 0.78%. Color analysis result L, a and b are 19.63; 1.78 and 9.23 respectively. Hydrogen rich water has a good effect on molecules and color.Keywords: flour, kimpul, hydrogen rich water
Pengaruh Total Solid dan Perbandingan Bahan Baku dengan Inokulum terhadap Produksi Biogas dari Jerami Jagung Gita Indah Budiarti; Lukhi Mulia Shytophyta; Dika Fajariyanto; Yusuf Eko Nugroho
CHEMICA: Jurnal Teknik Kimia Vol 5, No 1 (2018): Juni 2018
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (419.195 KB) | DOI: 10.26555/chemica.v5i1.9891

Abstract

The effect of total solid (TS) content and feedstock/inoculum (F/I) ratio  on biogas production from corn stover by solid‐state anaerobic digestion (SS‐AD) were studied. At a F/I ratio of 2, conversion of corn stover under room temperature resulting in higher biogas yield. SS‐AD performed as expected at the TS content of 20%, 22%, 24%. The highest biogas yield of 200 L kg‐1 volatile solids (VS) was obtained at TS content of 22%, F/I ratio of 2.
Characterization of Egg Shell Waste As Adsorbent for Cooking Oil Waste Purification Gita Indah Budiarti; Alia Ariesanti; Endah Utami; Okka Adiyanto; Utaminingsih Linarti
CHEMICA: Jurnal Teknik Kimia Vol 8, No 2 (2021): December 2021
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v8i2.22196

Abstract

Eggshell has a shaft and a high surface area, so it has the potential to become an adsorbent. The adsorbent is an adsorbent in the filtration process. Waste cooking oil can be reused as raw material with economic value. So far, the waste bank that accommodates used waste has not gone through the filtration process, so the selling price is low. Waste cooking can be filtered using various adsorbent media, including activated carbon, commercial silica, and local adsorbents such as eggshells. A filtration process on waste cooking oil is expected to increase income for waste banks. The objective of this study was to investigate formulations adsorbent from eggshells for purification waste cooking oil. The variables used were a variety of particle size adsorbents (60, 80 mesh) and adsorbent weight (10, 15 g). The optimal result for the decreased acidic number was obtained at 60 mesh particle size, weight 15 grams.
Modified Pumpkin Flour Using Hydrogen Rich Water with a Microwave Dryer Gita Indah Budiarti; Ayu Wulandari; Siti Mutmaina; Endah Sulistiawati
CHEMICA: Jurnal Teknik Kimia Vol 7, No 1 (2020): Juni 2020
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26555/chemica.v7i1.16230

Abstract

Pumpkin is a fruit that contains fiber and vitamin A which works to prevent diabetes. Pumpkin's use is not optimal, so it needs innovation for Pumpkin, one of which is to make Pumpkin into flour. Pumpkin does not have gluten, so modification is needed. Modifications used are using hydrogen-rich water with a microwave dryer. Hydrogen-rich water has antioxidant content and is safer for the modification of starch food. The purpose of this study was to determine the physicochemical properties (water content and expandability) and beta carotene levels in HRW-modified flour using a microwave dryer. First, Pumpkin soaked with a variation of time 1, 2, 3, 4, and 5 hours. The optimal results of water capacity and beta carotene levels were obtained at the immersion time of 1 hour by 11%, 7.4 g/g of sample, and 3,164.79 μg/g. The results obtained are higher than the modification of HRW without a microwave dryer.
Aplikasi Hydrogen Rich Water Pada Modifikasi Tepung Kentang Dengan Pengering Gelombang Mikro Sebagai Alternatif Substitusi Gandum Gita Indah Budiarti; Endah Sulistiawati
Elkawnie: Journal of Islamic Science and Technology Vol 5, No 2 (2019)
Publisher : Universitas Islam Negeri Ar-Raniry Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22373/ekw.v5i2.4704

Abstract

Kentang merupakan umbi tinggi mineral dapat digunakan sebagai bahan alternatif substitusi gandum. Namun, kentang memiliki daya kembang yang rendah dibandingkan gandum. Sehingga dilakukan modifikasi menggunakan hydrogen rich water yang aman untuk makanan dibantu dengan pengering gelombang mikro. Penelitian ini bertujuan untuk mengetahui pengaruh hydrogen rich water terhadap sifat fisikokimia tepung kentang yaitu swelling power, kelarutan, viskositas dan morfologi tepung kentang. Variasi waktu perendaman modifikasi pati dan pH yang digunakan adalah 10, 20, 30, dan 40 menit dan 9, 5. Dari hasil yang diperoleh, perlakuan yang direkomendasikan adalah waktu perendaman 30 menit dan pH 5  dengan nilai swelling power, kelarutan dan viskositas masing-masing 12,51 g/g, 2,28%, dan  1,14 cP. Analisis Scanning Electron Microsopy (SEM) menunjukkan morfologi pati yang telah dimodifikasi kasar dan menyatu. Hasil yang diperoleh lebih tinggi daripada nilai dari tepung terigu. Sehingga kentang dapat dipertimbangkan sebagai bahan alternatif substitusi terigu.
PENERAPAN TEKNOLOGI TOKO ONLINE UNTUK PEMASARAN PRODUK BAGI IBU-IBU AISYIYAH GUNUNG KIDUL Gita Indah Budiarti; Murein Miksa Mardhia; Ahmad Azhari
JCES (Journal of Character Education Society) Vol 3, No 1 (2020): Januari
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.788 KB) | DOI: 10.31764/jces.v3i1.1338

Abstract

Abstrak: Pemasaran dan promosi merupakan hal terpenting bagi penjualan produk. Ibu-ibu Aisyiyah Gunung Kidul (mitra) memiliki produk, salah satunya makanan ringan dari mokaf. Perlu adanya inovasi pada pemasaran untuk meningkatkan penjualan mitra. Kegiatan ini bertujuan untuk membuat toko online bagi mitra kemudian melatih mitra untuk menggunakannya. Metode yang digunakan adalah pelatihan dan evaluasi. Hasil dari kegiatan ini mitra mampu menggunakan website dan aplikasi dengan baik. Mitra yang dapat menunggah produknya sebesar 63%. Mitra sangat antusias pada pelatihan ini, dan berharap ada tindak lanjut dari kegiatan ini.Abstract: Marketing and promotion are the most important things for product sales. Aisyiyah Gunung Kidul mothers (partners) have products, one of which is snacks from the mokaf. There needs to be innovation in marketing to increase partner sales. This activity aims to create an online shop for partners and then train partners to use it. The method used is training and evaluation. The results of this activity partners are able to use the website and application well. Partners who can upload their products by 63%. Partners are very enthusiastic about this training, and hope that there will be a follow-up to this activity.
PENERAPAN TEKNOLOGI TOKO ONLINE UNTUK PEMASARAN PRODUK BAGI IBU-IBU AISYIYAH GUNUNG KIDUL Gita Indah Budiarti; Murein Miksa Mardhia; Ahmad Azhari
Jurnal Pemberdayaan: Publikasi Hasil Pengabdian Kepada Masyarakat Vol. 3 No. 3 (2019)
Publisher : Universitas Ahmad Dahlan, Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/jp.v3i3.1229

Abstract

Marketing and promotion are the most important things for product sales. Aisyiyah Gunung Kidul mothers (partners) have products, one of which is snacks from the mokaf. There needs to be innovation in marketing to increase partner sales. This activity aims to create an online shop for partners and then train partners to use it. The method used is training and evaluation. The results of this activity partners are able to use the website and application well. Partners who can upload their products by 63%. Partners are very enthusiastic about this training, and hope that there will be a follow-up to this activity.
Co-Authors Alia Ariesanti Alia Ariesta Amalia Yuli Astuti Ayu Damayanti Ayu Wulandari Azhari, Ahmad Dessy Norma Yunita Dika Fajariyanto Dika Fajariyanto Dika Fajariyanto Endah Sulistiawati Endah Sulistiawati Endah Utami Endah Utami Erfan Fakhriyanto Evitasari, Rachma Tia Fajariyanto, Dika Ika Dyah Kumalasari Irene Enjeli Purba Isana Arum Primasari Lukhi Mulia Shitophyta Lukhi Mulia Shytophyta Mitha Ulli Rahmatillah Murein Miksa Mardhia Ndaru Okvitarini Nugroho, Yusuf Eko Nurani Sofiana Okka Adiyanto Qaulina Tsabit Riantika Aulia Putri Safira Izza Gusti Zarni Seila Setiyani Shytophyta, Lukhi Mulia Siti Mutmaina Surya Adami Titisari Juwitaningtyas Utaminingsih Linarti Utaminingsih Linarti, Utaminingsih Vaniaa Insani Syita Harmony Vinna Fajarwaty Yusuf Eko Nugroho Yusuf Eko Nugroho Yusuf Eko Nugroho