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All Journal Reaktor GEMA TEKNOLOGI METANA Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Waste Technology Jurnal Keteknikan Pertanian Tropis dan Biosistem Jurnal Pengabdian Vokasi Journal of Vocational Studies on Applied Research

Heny Kusumayanti

Departemen Teknologi Dan Industri, Sekolah Vokasi, Universitas Diponegoro

Author-ID : 303499

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Mechanical Engineering Other

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Pangan Fungsional Dari Tanaman Lokal Indonesia Kusumayanti, Heny; Hanindito, Satrio Bagus; Mahendrajaya, Robertus Triaji
METANA Vol 12, No 1 (2016): Juni 2016
Publisher : Universitas Diponegoro

Masyarakat lebih suka mengkonsumsi makanan dengan nutrisi dan protein yang baik dan berguna untuk kesehatan sehingga mereka dapat menikmati hidup dengan cara yang lebih sehat. Cara hidup yang sehat harus dimulai dari diri kita sendiri. Pangan fungsional merupakan makanan dan bahan pangan yang dapat memberikan manfaat tambahan di samping mempunyai fungsi gizi dasar pangan tersebut sesuai dengan posisinya dan bisa bermanfaat bagi kesehatan. Pangan lokal Indonesia adalah merupakan potensi yang bisa dikembangkan menjadi makanan fungsional. Misalnya: jagung (zea mays), ubi jalar (Ipomoea batatas), belimbing, wortel, juga sumber bahan makanan tambahan dari hasil laut dari golongan mikroalga. Tujuan dari paper review ini adalah untuk mengetahui berbagai macam olahan lokal di Indonesia yang bisa dimanfaatkan untuk pangan fungsional.Â Â Functional Food From Indonesian Local PlantsÂ People prefer to consume foods with good nutrition and protein and are useful for health so they can enjoy life in a healthier way. A healthy way of life should start from ourselves. Functional food is food and food that can provide additional benefits in addition to having the basic nutritional function of the food in accordance with its position and can be beneficial to health. Indonesian local food is a potential that can be developed into functional food. For example: zea mays, Ipomoea batatas , starfruit, carrots, as well as additional sources of food from marine products from the microalgae. The purpose of this paper review is to know the various local proceses in Indonesia that can be utilized for functional food.

Pembuatan dan Karakterisasi Komposit dari Styrofoam Bekas dan Serat Ijuk Aren Purbasari, Aprilina; Darmaji, Timothius Adrian Christantyo; Sary, Cindy Nella; Kusumayanti, Heny
METANA Vol 15, No 2 (2019): Desember 2019
Publisher : Universitas Diponegoro

Komposit merupakan gabungan dari dua atau lebih bahan yang menghasilkan efek sinergis. Komposit dapat dibuat dari polimer sebagai matriks dan serat alam sebagai bahan penguat. Pada penelitian ini komposit dibuat dari styrofoam bekas dan serat ijuk aren. Styrofoam merupakan salah satu jenis polimer yang sulit terdegradasi secara alami, sedangkan serat ijuk aren merupakan serat alam yang mudah diperoleh di Indonesia. Pembuatan komposit dilakukan dengan alat hot press pada berbagai perbandingan massa styrofoam dan serbuk ijuk aren (10:90; 20:80; 30:70; 40:60; dan 50:50). Karakterisasi komposit yang dihasilkan meliputi uji kekuatan mekanik, kerapatan, daya serap air, mikrostruktur, dan gugus fungsional. Komposit mempunyai kekuatan mekanik tertinggi sebesar 90,26 kgf/cm2 pada perbandingan massa styrofoam dan serbuk ijuk aren 30:70. Semakin tinggi kandungan styrofoam dalam komposit maka kerapatan komposit akan semakin meningkat dan daya serap air komposit semakin menurun. Komposit mempunyai struktur yang homogen dan gugus fungsional yang berasal dari styrofoam dan serat ijuk aren.Composite is a combination of two or more materials that produce a synergistic effect. Composite can be made from polymers as matrices and natural fibers as reinforcing agents. In this study, composite were synthesized from used styrofoam and sugar palm fiber. Styrofoam is one type of polymer that is difficult to degrade naturally, whereas sugar palm fiber is a natural fiber that is easily obtained in Indonesia. Composite synthesis was done using hot press equipment at various mass ratio of styrofoam to sugar palm fiber powder (10:90; 20:80; 30:70; 40:60; and 50:50). Characterization of obtained composites covered tests of mechanical strength, density, water absorption, microstructure, and functional groups. Composite had the highest mechanical strength of 90.26 kgf/cm2 at the mass ratio of styrofoam to sugar palm fiber powder of 30:70. The increase of the styrofoam content in composite caused the increase of composite density and the decrease of composite water absorption. Composite had homogeneous structure and functional groups derived from styrofoam and sugar palm fiber. Â

BIODIESEL DENGAN ALTERNATIF BAHAN BAKU MINYAK NABATI BARU DAN BEKAS Kusumayanti, Heny; Puspitasari, Nurul
METANA Vol 4, No 1 (2007): Juni 2007
Publisher : Universitas Diponegoro

Abstract Biodiesel represent one of substance of alternative of fuel substitution which can be innovated and friendly environmentally. This Biodiesel earn also made plainly Â and Â exploit the existing substance around. Price from raw material its maker also cheap enough. The example by using new vegetation oil and ex-vegetation oil. Process of with the process transesterifikasi, that is dissolve the oil by NaOH and methanol. Later then mingled and yield two coat after hushed 8 clock that is flake is biodiesel and substratum is gliserol. Examination conducted by experience is combustion by using tinder and with the iron rasher Keywords : biodiesel, oil

IbM KELOMPOK INDUSTRI RUMAH TANGGA KERAJINANALUMUNIUM DAN ALAT DAPUR DI KABUPATENBOYOLALI,MENINGKATKAN PENCETAKAN ALAT DAPUR SECARA MEKANIS Achmad, Laila Faizah; Susanti, Margaretha Tuti; Kusumayanti, Heny; Paramita, Vita
METANA Vol 10, No 02 (2014): Desember 2014
Publisher : Universitas Diponegoro

Crafts copper and aluminum metal is well known as the only craft villages featured in Bambu Kuning Â District Boyolali which is the center of industry UKM need to be given guidance and training , especially for UKM that there is little need of such a helping hand for community service programs ( IbM ). IbM basic selection service programs to improve the quality and productivity of Â the aluminum craft in which the earlier process of making traditional , manually ( using hand -made) in order to become more mechanical craft aluminum kitchen equipment especially produced more precise form, include : Improvement of the manufacturing process of aluminum kitchen utensils mechanically, Design a simple hydraulic press tools according to their ability to operate and care for craftsmen improvement of more uniform product specifications in order to look more attractive.The method offered on IbM activities provide training and guidance to craftsmen on how to operate the hydraulic press tools properly and correct , also perfect the shape of the product so that the resulting shape kitchen tools more precise, more improved quality and can be sold at a higher price also to the wider marketing and export between islands . Plan that will be implemented to produce products in accordance with the Standard of food quality ( SII ) , starting from :1. Improvement of human resources with training and consultation on technology printing process2. Technology improvements equipment by designing a simple hydraulic press toolsTarget outcomes kitchen appliance is able to sell the product in accordance with the SII marketing broader, reaching levels of economical operation in the field of technology , management and promotion through the integration and synchronization of marketing flows from the point of production to the level of use of the product by the user or the user.

Pengolahan Ubi Jalar ( Ipomoea batatas L) Dengan Sistem Kering Untuk Meningkatkan Komoditas Pangan Lokal Kusumayanti, Heny; Ahmad, Laila Faizah; Setiawati, FS Nugraheni; Ginting, Sofiani Br
METANA Vol 12, No 2 (2016): Desember 2016
Publisher : Universitas Diponegoro

Indonesia merupakan negara yang mempunyai banyak tanaman, diantaranya tanaman ubi jalar (Ipomoea batatas L). Apabila panen tiba harga ubi jalar segar menjadi turun dan umur simpan ubi jalar segar tidak bisa bertahan lama. Masyarakat Indonesia biasa mengkonsumsi ubi jalar antara lain dengan cara direbus, digoreng atau dibuat kolak ubi jalar. Umur simpan dari ubi jalar segar tidak bertahan lama, untuk itu diperlukan cara menanggulangi supaya umur simpan menjadi lebih panjang maka dilakukan pengolahan pangan ubi jalar menjadi tepung ubi jalar. Selain dapat memperpanjang umur simpan ubi jalar, apabila tepung ubi jalar dijual juga bisa menambah pendapatan masyarakat. Pengolahan ubi jalar selain dibuat menjadi tepung ubi jalar, ubi jalar bisa juga dibuat menjadi keripik ubi jalar. Selain bisa dikonsumsi sendiri, masyarakat juga bisa menjual keripik ubi jalar sehingga bisa menambah pendapatannya masyarakat.Â Sweet Potato Processing (Ipomoea Batatas L) With Dry Systems To Improve Local Food Commodities Indonesia is a country that has a lot of plants, including sweet potato (Ipomoea batatas L). If the harvest price of fresh sweet potatoes to be down and the shelf life of fresh sweet potatoes canâ€™t last long. Indonesian society used to eat sweet potatoes, among others with boiled, fried or made sweet potato compote. The shelf life of fresh sweet potatoes did not last long, it needed a way to overcome that shelf life becomes longer then made the food processing sweet potato yams into flour. Besides being able to extend the shelf life of sweet potato, sweet potato flour if the sale also can increase people's income. Sweet potato processing in addition to be made into sweet potato starch, sweet potato can also be made into sweet potato chips. In addition to their own consumption, the public can also sell sweet potato chips so they can add the public revenue.

PENGANTAR REAKSI Kusumayanti, Heny
METANA Vol 6, No 01 (2009): April 2009
Publisher : Universitas Diponegoro

PENGANTAR REDAKSI

OPTIMASI WAKTU PERENDAMAN DAN KONSENTRASI NATRIUM METABISULFIT PADA PROSES PRODUKSI TEPUNG SUKUN Kusumayanti, Heny; Faizah, Laila; Broto, R TD. Wisnu
METANA Vol 10, No 02 (2014): Desember 2014
Publisher : Universitas Diponegoro

Abstract The breadfruit plants were included in the tribe Moraceae produce breadfruit. Breadfruit can be used and consumed by the public into processed foods for a snack, can be in the form of fried breadfruit, boiled breadfruit, gethuk breadfruit. To overcome the breadfruit harvest time, and to extend the shelf life of breadfruit, breadfruit then can be made into other processed food products, including breadfruit can be processed into flour breadfruit. Breadfruit flour can be made using raw materials made breadfruit chips of a certain size, then the chips is soaked with a solution of natrium Â metabisulphite with various concentrations and soaking time varies. In immersion chip by using solution of natrium metabisulphite 0,8 % yield breadfruit flour carbohydrate 25.87% with a soaking time 55 minutes. Key Words: breadfruit, breadfruit flour Abstrak Tanaman sukun yang termasuk dalam suku Moraceae menghasilkan buah sukun. Buah sukun dapat dimanfaatkan serta dikonsumsi masyarakat menjadi makanan olahan untuk camilan, bisa dalam bentuk sukun goreng, sukun rebus, gethuk sukun. Untuk mengatasi waktu panen raya sukun, dan untuk memperpanjang umur simpan buah sukun, maka buah sukun bisa dibuat menjadi produk olahan pangan yang lain, diantaranya buah sukun tersebut dapat diolah menjadi tepung sukun. Tepung sukun dapatÂ dibuat dengan menggunakan bahan baku buah sukun yang dibuat chip dengan ukuran tertentu, selanjutnya chip tersebut direndam dengan menggunakan larutan natrium metabisulfit dengan berbagai konsentrasi dan waktu perendaman yang bervariasi. Pada perendaman chip dengan menggunakan larutan natrium metabisulfit 0,8 % menghasilkan tepung sukun dengan kadar karbohidrat 25,87 % dengan waktu perendaman 55 menit. Key Words : buah sukun, tepung sukun

DIVERSIFIKASI KUNYIT (CURCUMA DOMESTICA) DAN KENCUR (KAEMPFERIA GALANGA L.) SEBAGAI MINUMAN HERBAL SERBUK SIAP SAJI Pudiastutiningtyas, Nurul; Mubin, Nurul; Safitri, Laras Intan; Kusumayanti, Heny
METANA Vol 11, No 01 (2015): Juli 2015
Publisher : Universitas Diponegoro

Â Â Minuman herbal dewasa ini banyak digemari masyarakat. Minuman herbal serbuk siap saji merupakan minuman yang diracik dengan bahan-bahan alami yang ada di tanah air, berkhasiat menyegarkan dan menyehatkan badan. Bahan yang akan digunakan untuk minuman herbal dalam penelitian ini adalah kunyit (Curcuma domestica) dan kencur (Kaempferia galanga L.) dengan menggunakan proses kristalisasi dengan kristaliser dengan suhu operasi 100oC. Pada penelitian ini di dapatkan hasil maksimal pada percobaaan ketiga Â dengan bahan kunyit (Curcuma Domestica) 750 gr, air 500 mL, gula 10 gr dan volume yang dihasilkan 930 mL sehingga dihasilkan densitas sebesar 1.057 gr/mL dan viskositas 1.268 cp, untuk menjadi serbukÂ 23.50 gr memerlukan waktu pemanasan 120 menit. Hasil serbuk pada bahan kencur (Kaempferia galanga L.) yang paling maksimal pada percobaaan ketiga Â dengan bahan 800 gr, air 500 mL, gula 10 gr. Volume filtrat yang dihasilkan adalah 1200 mL sehingga dihasilkan densitas sebesar 1.052 gr/mL dan viskositas 1.199 cp, untuk menghasilkan serbuk sebesar 54.32 gr memerlukan waktu 150 menit untuk pemanasan.Â Key wordsÂ : kunyit, kencur,Â kristalisasi, minuman herbalÂ AbstractHerbal beverage favored by many adults of the community. Fast powders herbal beverage is a drink and fresh with natural ingredients that are in the homeland, invigorating, therapeutic and nourish the body. Materials to be used for herbal beverage in this research are turmeric (Curcuma domestica) and galingale (Kaempferia Galanga L.) by using the process of crystallization by crystallizer with 100oC operating temperature. On this research in the get maximum results on experiment number three with turmeric (Curcuma domestica) 750 gr., 500 mL water, sugar 10 gr and the resulting volume 930 mL so the resulting density of 1,057 gr/mL and viscosity 1,268 cp, to produce of 23,50 grÂ powder required the warming time 120 minutes. The results of the powder materials galingale (Kaempferia galanga L.) maximum experiment number three with 800 gr of galingale (Kaempferia galanga L.), 500 mL water, sugar 10 gr. Volume of filtrate produced is 1200 mL so the resulting density of 1,052 gr/mL and Â viscosity 1,199 cp, to produce 54,32 gr of powder require 150 minutes for warming.Key words: turmeric, galingale, crystallization, herbal beverage

PEDOMAN PENULISAN NASKAH JURNAL METANA Kusumayanti, Heny
METANA Vol 9, No 01 (2013): Juli 2013
Publisher : Universitas Diponegoro

PEDOMAN PENULISAN NASKAH JURNAL METANA

PERBAIKAN SISTEM PEMANASAN DENGAN MEMODIFIKASI TUNGKU PEMANAS YANG DILENGKAPI DENGAN CEROBONG ASAP Kusumayanti, Heny; Astuti, Widi; Broto, R.TD Wisnu
METANA Edisi Khusus Februari 2011
Publisher : Universitas Diponegoro

Abtract Â The empowerment of micro industries, in empingâ€˜s chip micro industry to the member of group which is enterprise Batang speciallized is give suitable solution to consument for giving natural culinary with high nutrition value independently and cheap. The development of micro industries is a circular activity that consist of briefing about the usage of furnace completely by stack gas as pilot plan, assitancy when the producer makes sweet empingâ€™s chip system more delicious and better performance than productâ€™s previous Â Key word: micro industries empingâ€™s chip.

Co-Authors Afiyatun Inayah AGUS PURWANTO Agus Purwanto Ahmad, Laila Faizah Amalia Pritayanti Aprilina Purbasari Ariestya Meta Devi Arkhan Subari B Budiyono Basa Ulina br Simalango Budiono Budiono Budiyono Budiyono Darmaji, Timothius Adrian Christantyo Dessy Ariyanti Dessy Ariyanti Didik Wisnu Widjajanto Dina Elvia Rani Dwi Handayani Elin Siswati Fahmi Arifan Falaah, Miftakhu Fathurrahman, Hanif Muhammad Ginting, Sofiani Br Hanindito, Satrio Bagus Herlani Siti Hidayanti Herry Santosa Heru Susanto Ida Hayu Dwimawanti Iman Setiono Isti Pudjihastuti Itta Rahmalia Karismawan P U Laila Faizah Achmad, Laila Faizah Laila Faizah, Laila Lulluil Mahsunnah Mahendrajaya, Robertus Triaji Maranatha Sembiring Margaretha Tuti Susanti Mohamad Endy Y Yulianto Mubin, Nurul Ni Putu Adeyani Noer Abyor Handayani Nurul Pudiastutiningtyas Nurul Pudiastutiningtyas Nurul Pudiastutiningtyas, Nurul Nurul Puspitasari Pangi Pangi Pudiastuningtyas, Nurul R TD. Wisnu Broto, R TD. Wisnu R.TD Wisnu Broto Reny Yesiana Rizka Amalia Rizka Amalia RTD. Wisnu Broto Safitri, Laras Intan Sary, Cindy Nella Setiawati, FS Nugraheni Siregar, Vynda Dindasari Sri Rejeki Thoyib Hanifan Syuhada Titik Istirokhatun Tri Murti Nila W Vita Paramita Vita Paramita Vynda Dindasari Siregar Wahyunimgsih, Wahyunimgsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih Widi Astuti Windyandari, Aulia Windyandari Yudanto, Yusuf Arya Yusim, Adi Kurniawan Zahra Aumy Pranita Zahra Rahma Namira Zulfaidah Aryani

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