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Permanasari, Ayu Ratna
Jurusan Teknik Kimia Politeknik Negeri Bandung
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Pengaruh Konsentrasi Substrat dan Enzim Terhadap Produk Gula Reduksi Pada Pembuatan Gula Cair dari Tepung Sorgum Merah Secara Hidrolisis Enzimatis Ayu Ratna Permanasari; Fitria Yulistiai; Mira Aulia Tsagila; Dahliana Alami; Ari Wibowo
Prosiding Seminar Nasional Teknik Kimia "Kejuangan" 2018: PROSIDING SNTKK 2018
Publisher : Seminar Nasional Teknik Kimia Kejuangan

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

Abstract

Pengaruh Metode Hidrolisis Terhadap Karakteristik Kimia Senyawa Kalsium Hasil Ekstraksi dari Cangkang Telur Ayam: The Effect of Hydrolysis Methods on Chemical Characteristics of Extracted Calcium Compounds from Chicken Eggshells Yurikke Julieta Permata Putri Sunarya; Yuni Kustiar; Nancy Siti Djenar; Ayu Ratna Permanasari
KOVALEN: Jurnal Riset Kimia Vol. 8 No. 1 (2022): April Edition
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/kovalen.2022.v8.i1.15803

Abstract

Preparation of calcium compounds such as calcium hydroxide, calcium carbonate, and calcium oxide from chicken eggshells can be done through conventional methods that are cheaper and more practical, such as the sol-gel hydrolysis method and the coprecipitation method. In this study, the synthesis of calcium compounds from domestic chicken eggshells was carried out using two methods: the coprecipitation method and sol-gel method. Coprecipitation method consists of acid hydrolysis and alkaline hydrolysis. Sol-gel method consists of modification I and modification II. The AAS results showed that the calcium content from the hydrolysis of acids, alkaline, sol-gel modification I, and sol-gel modification II: 14.50%, 6.64%, 6.68%, and 9.93%, respectively. The FTIR showed that calcium compounds have four characteristic absorption bands, including O–H (3641.60 and 3448.72 cm-1) derived from Ca(OH)2 and H2O products, C=O (2981.95 - 1799 cm-1), and C–O (1448.54 – 874.68 cm-1) both of which from carbonate ions (CO3-) in CaCO3 both from eggshell and from the resulting calcium compounds, and Ca-O (711.73 cm-1) derived from CaO products. The results showed that the modification ll sol-gel method was the best because calcium compounds consisting of CaCO3, Ca(OH)2, and CaO were produced in a smooth texture, white color, and with the highest calcium content compared to other methods.
Isomerization and Evaporation of Red Sorghum Hydrolyzate Sugar into Fructose Syrup through Water and Ethanol-Water as the Media Ayu Ratna Permanasari; Yulistiani Yulistiani; F Gustaji; R F Karisma; Wahyu Wibisono
Jurnal Internasional Penelitian Teknologi Terapan Vol 1 No 1 (2020)
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v1i1.23

Abstract

Red sorghum flour has considerable potential to be used as fructose syrup. The process of making fructose syrup was started with making hydrolyzate sugar by enzymatic hydrolysis of the polysaccharide into glucose syrup, then being isomerized using glucose-isomerase into fructose syrup. The study aimed to determine the best temperature in the isomerization process of hydrolyzate sugar from red sorghum flour through water and ethanol-water as the media and determine the optimum temperature of evaporation process to produce fructose syrup appropriate with SNI and HFS 42 commercials products. Isomerization was carried out on water media and ethanol-water media (2.5: 1) with temperature variations of 27 °C, 40 °C and 60 °C, with a total volume of 100 mL, for 43 hours, and enzyme concentration 1% (b/v) while the evaporation process was carried out at a pressure of 0.8 atm with a temperature variations of 55 °C, 60 °C, 75 °C, and a total volume of 30 ml. The best results of the isomerization process was obtained at 60 °C by water media with the concentration of fructose of 71.60 g/L and the evaporation process at 60 °C obtained an increase in fructose concentration by 70 % from initial fructose concentration and viscosity of 1.60 poise.
The Pyrolysis Reactor Design and The Effect of Liquid Smoke from Coconut Shell on Microbial Contamination of Tofu Ayu Ratna Permanasari
Jurnal Internasional Penelitian Teknologi Terapan Vol 1 No 2 (2020)
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v1i2.28

Abstract

Liquid smoke is a natural food preservative which can be made of coconut shells through the pyrolysis process. This study aimed to design a pyrolysis reactor and utilize the coconut shell waste to produce liquid smoke as a natural preservative of tofu. 1.5 kg of chopped coconut shell was pyrolyzed at 400C for 5 hours and produced 488 mL of grade 3 liquid smoke with a yield of 34.23%. The liquid smoke was then purified by extraction using ethyl acetate (1: 1 ratio) solvent and 70C temperature for 2 hours. The extract was then distilled at 80C and produced grade 1 liquid smoke. This liquid smoke had an acid content of 12.26% and a phenol content of 0.73%. This liquid smoke was then applied to tofu for 3 days and analyzed the microbial contamination. The smallest amount of microbial contamination was found in the samples of yellow tofu and white tofu coated with liquid smoke and stored in the refrigerator for 1.4 × 105 CFU / mL and 8 × 103 CFU/ml.
The effect of precipitation pH and temperature of Mg/Al Hydrotalcite synthesis on the glucose isomerization Ayu Ratna Permanasari; Rony Pasonang Sihombing; Cecep Yudha Hidayatullah; Solehudin Al-Ayubi; Rijal Muyasar Fahmi; Muhammad Fadly Wiryawan Kautsar,; Wahyu Wibisono
Jurnal Internasional Penelitian Teknologi Terapan Vol 3 No 1 (2022): April 2022
Publisher : Bandung State Polytechnic (Politeknik Negeri Bandung)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/ijatr.v3i1.55

Abstract

Mg/Al Hydrotalcite as the catalyst in isomerization of glucose into fructose was made by coprecipitation of Mg(NO3)2.6H2O and Al(NO3)3.9H2O. Operating condition of precipitation including the temperature and pH was determined by Response Surface Method (RSM). The catalyst synthesis was carried out in the mole ratio of Mg/Al 3:1 for 18 h and the catalyst was activated by calcination for 3 h at 500°C. Catalyst characterization was done by FTIR, BET, and XRD. The highest mass product of Hydrotalcite Mg/Al 4.52 g, reached at the precipitation conditions of pH 9 and temperature of 45ºC. The catalytic activity of hydrotalcite Mg/Al was tested by the isomerization of Glucose into Fructose. The highest yield and selectivity were 20.14%, 62.40%, respectively. It was reached in pH 9 and 45ºC. While the highest conversion, 53.47%, was achieved in the pH 11.12 with a precipitation temperature of 45ºC. By the RSM analysis, neither the mass of catalyst product nor the catalytic activity from the isomerization (yield, conversion, and selectivity) were affected significantly by the pH and temperature precipitation.
Penentuan pH dan Suhu Optimum Isomerisasi Pembuatan Sirup Fruktosa dari Hidrolisat Onggok Menggunakan Katalis Mg/Al Keryanti Keryanti; Ayu Ratna Permanasari; Resti Nurul Hidayah; Rizkiya Hasanah
CHEESA: Chemical Engineering Research Articles Vol 5, No 1 (2022)
Publisher : Universitas PGRI Madiun

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25273/cheesa.v5i1.10243.1-12

Abstract

Onggok merupakan limbah padat yang dihasilkan dari industri tepung tapioka yang masih mengandung karbohidrat dalam bentuk pati sebesar 70,37%, amilosa 17,22% dan amilopektin 53,15%. Onggok berpotensi untuk diolah menjadi sirup fruktosa melalui proses hidrolisis pati yang dilanjutkan dengan isomerisasi gula hidrolisat. Penelitian ini bertujuan untuk menentukan pH dan suhu optimum isomerisasi pembuatan sirup fruktosa dari hidrolisat onggok melalui eksperimen dan analisis Response Surface Methodology (RSM). Proses hidrolisis untuk memecah pati menjadi glukosa dilakukan secara enzimatis, sedangkan isomerisasi untuk mengubah glukosa menjadi fruktosa dilakukan menggunakan katalis hidrotalsit Mg/Al yang disintesis sendiri. Variasi pH dan suhu isomerisasi ditentukan menggunakan desain eksperimen RSM. Dari percobaan didapatkan bahwa kondisi optimum isomerisasi yaitu pada pH 7 dan suhu 120 oC dengan yield sebesar 36,19% dan selektivitas sebesar 25,88%. Selanjutnya, melalui contour plot dan surface plot dari analisis RSM dapat diprediksi bahwa yield dan selektivitas fruktosa dapat mencapai masing-masing sebesar 17,87% dan 35,07% pada pH 6,58 dan suhu 126,2 ⁰C.
Studi Literatur Pengaruh Pirolisis, Jenis Adsorban serta Aktivator dalam Karakterisasi Asap Cair Rony Pasonang Sihombing; Keryanti Keryanti; Fitria Yulistiani; Ayu Ratna Permanasari
Jurnal Kimia Fullerene Vol 6 No 1 (2021): Fullerene Journal of Chemistry
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37033/fjc.v6i2.234

Abstract

Liquid smoke is a preservative solution that can be used safely. This grade 1 product can be also used as food preservative. The aim of this article is to discuss and examine the previous experiment’s results by literature review. The outcome of this article is expected to be regenerated by other research using the existing variable which is discussed on this article or using new variable. Based on the result. There are some variables that effect the final quality of liquid smoke. Some of them are pyrolisys temperature, pyrolisys time, adsorbant type and activator type. Pyrolisys temperature used was arround 250 °C – 300 °C with resulted pH 1.41 to 2.25. While for pyrolisys temperature was arround 4 – 5 hours with phenol content arround 3.04% to 4.08%. The type of adsorbant used was zeoilte and quartz sand, which the acid total having both increment and decrement phenomenon. Activator type used were salt activator such as NaCl , NaHCO, CaCl2, Na2SO4 and base activator (NaOH) which producing the most percent acid total.
Pembuatan gula Cair dari Pati Singkong dengan menggunakan Hidrolisis Enzimatis Ayu Ratna Permanasari; Fitria Yulistiani
Fluida Vol 11 No 2 (2015): FLUIDA
Publisher : Jurusan Teknik Kimia, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v11i2.81

Abstract

Pada penelitian ini dibuat gula cair dari tepung tapioka yang dihidrolisis dengan enzim. Hidrolisis enzimatis pati terdiri dari dua tahapan yaitu liquifikasi dan sakarifikasi. Pada proses liquifikasi digunakan enzim á-amilase untuk memecah pati yang mengandung amilosa dan amilopektin menjadi dekstrin. Selanjutnya pada tahapan kedua proses sakarifikasi, dimana dekstrin dihidolisa menjadi glukosa dengan bantuan enzim glukoamilase. Volume enzim cair yang ditambahkan adalah 0,3; 0,4; dan 0,5 ml sedangkan konsentrasi substrat divariasikan 25%; 33,3%; dan 40%. Hasil terbaik diperoleh pada konsentrasi substrat 33,3% dan volume enzim sebesar 0,3 ml, yaitu memiliki kecepatan hidrolisis yang paling cepat untuk proses liquifikasi dan sakarifikasi.
PENGARUH LAJU ALIR DAN WAKTU INJEKSI UDARA TERHADAP PERSEN PEROLEHAN PADA EKSTRAKSI EMAS (Au) DAN PERAK (Ag) Ayu Ratna Permanasari; Emmanuela Maria Widyanti; Dwi Nirwantoro Nur; Khoirin Najiyyah Sably; Novita Deni
Prosiding Industrial Research Workshop and National Seminar Vol 9 (2018): Industrial Research Workshop and National Seminar
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (857.198 KB) | DOI: 10.35313/irwns.v9i0.1035

Abstract

Konsentrasi oksigen terlarut merupakan salah satu faktor yang berperan penting dalam proses sianidasi, selain konsentrasi sianida. Kurangnya pasokan oksigen kedalam slurry dapat menyebabkan rendahnya nilai perolehan emas (Au) dan perak (Ag) karena oksigen terlarut yang dihasilkan rendah. Tujuan penelitian ini yaitu untuk mengetahui pengaruh laju alir udara terhadap nilai oksigen terlarut dan waktu penginjeksian udara terhadap perolehan Au dan Ag. Dilakukan tahapan persiapan dengan mencari laju alir udara terbaik dengan mengalirkan udara pada slurry yaitu 20, 30, 40 lpm, selanjutnya slurry disianidasi dengan variasi waktu injeksi udara 2,3,4 jam, pH 10.5-11, NaCN 500ppm. Masing-masing dilihat dari kadar oksigen terlarut yang paling tinggi. Dari hasil laju alir terbaik dan waktu injeksi terbaik, maka dilakukan sianidasi lagi terhadap slurry dengan kondisi operasi yang sama. Berdasarkan hasil penelitian, laju alir optimum udara yang didapatkan yaitu 20 liter per menit (lpm) dengan rata-rata nilai oksigen terlarut yang dihasilkan sebesar 8,11 ppm, dan waktu penginjeksian udara optimum yang didapatkan untuk  ekstraksi emas (Au) selama 4 jam dan perolehan Ag (perak) selama 8 jam proses sianidasi, dengan persen perolehan masing-masing sebesar 72,11% dan 75,54 %.
PENGARUH pH PADA PEMANFAATAN LIMBAH PADAT TEPUNG TAPIOKA (ONGGOK) MENJADI GULA CAIR SECARA HIDROLISIS ENZIMATIS Linda Maulani; Wulan Suci Ramdhayani; Fitria Yulistiani; Ayu Ratna Permanasari
Prosiding Industrial Research Workshop and National Seminar Vol 9 (2018): Industrial Research Workshop and National Seminar
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (896.922 KB) | DOI: 10.35313/irwns.v9i0.1063

Abstract

Industri tepung tapioka menghasilkan limbah padat (onggok) sekitar 2/3 bagian atau sekitar 75% dari bahan mentahnya. Salah satu upaya untuk mengurangi dan mengolah limbah padat tepung tapioka yaitu dengan cara dimanfaatkan menjadi gula cair. Kandungan pati dalam onggok yang meliputi amilosa dan amilopektin dapat dihidrolisis menggunakan enzim sehingga menghasilkan gula reduksi berupa glukosa. Proses hidrolisis onggok menjadi glukosa meliputi gelatinasi, likuifikasi, dan sakarifikasi. Konsentrasi substrat yang akan digunakan adalah 25% (b/v). pH awal substrat divariasikan pada 5,5; 6; dan 6,5. Proses gelatinasi berlangsung pada suhu 50°C. Proses likuifikasi berlangsung pada suhu 90°C selama satu jam dengan penambahan enzim α-amilase, sedangkan proses sakarifikasi berlangsung pada suhu 55°C selama dua jam dengan penambahan enzim glukoamilase. Produk dianalisis menggunakan spektrofotometer dengan reagen DNS (Asam Dinitrosalisilat) pada panjang gelombang 540 nm. Hasil terbaik diperoleh pada pH 5,5 dengan konsentrasi gula reduksi sebesar 283,654 g/l.
Co-Authors Aprillia Nurul’Aina Ari Wibowo Aulia Syalwa Iskandar C. Yudha Hidayatulloh Cecep Yudha Hidayatullah Dahliana Alami Dwi Nirwantoro Nur F Gustaji Fitria Yulistiai Harita Nurwahyu Chamidy Hidayatulloh, Irwan Keryanti, Keryanti Khoirin Najiyyah Sably Linda Maulani Mira Aulia Tsagila Muhammad Fadly Wiryawan Kautsar Muhammad Fadly Wiryawan Kautsar, Muhammad Fahmi Hidayatulloh Muhari, Emma Hermawati Nancy Siti Djenar Naura Alfairuzy Quluby Nizar Fathurohman Novita Deni R F Karisma Resti Nurul Hidayah Revani Triananda Rijal Muyasar Fahmi Rijal Muyasar Fahmi Rizkiya Hasanah Salma Liska Saripudin Saripudin Saripudin Saripudin Sihombing, Rony Pasonang Solehuddin Al-Ayubi Solehudin Al-Ayubi Tri Reksa Saputra Tri Reksa Saputra Wahyu Wibisono WAHYU WIBISONO Widyanti, Emmanuela Maria Wulan Suci Ramdhayani Yulistiani Yulistiani Yulistiani, Fitria Yuni Kustiar Yurikke Julieta Permata Putri Sunarya