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All Journal Journal Of Chemical Process Engineering (JCPE) Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang REACTOR : Journal of Research On Chemistry And Engineering
Megawati Megawati
Department of Chemical Engineering, Faculty of Engineering, Universitas Negeri Semarang
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering

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Pengaruh Perbedaan Pelarut Asam Pada Ekstraksi Antosianin Bunga Dadap Merah (Erythrina Crista-Galli) Dengan Metode Microwave Assisted Extraction astrilia damayanti; Megawati Megawati; Nur Kholifah Chandra Mulyani; Eva Amalia Alvionita
Journal of Chemical Process Engineering Vol 5, No 1 (2020)
Publisher : Universitas Muslim Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (899.108 KB) | DOI: 10.33536/jcpe.v5i1.481

Abstract

Penggunaan pewarna alami pada berbagai bidang teknologi sekarang ini dapat menggunakan tanaman karena dapat diperbaharui, bunga dadap merah menjadi salah satu sumber pigmen antosianin yang banyak ditemukan di Indonesia. Penelitian ini bertujuan untuk menentukan pelarut asam terbaik dalam proses ekstraksi ditinjau dari kadar total antosianinnya. Proses ekstraksi dadap merah dilakukan dengan metode gelombang mikro menggunakan microwave. Daya microwave yang digunakan sebesar 600 W. Ekstraksi antosianin dilakukan dengan perbedaan pelarut yaitu etanol yang diasamkan menggunakan 4% asam sitrat, 4% asam tartarat dan 1% HCl. Rasio pelarut yang digunakan sebesar 1:25 dan waktu selama 3, 6, 9, 12 dan 15 menit. Kadar antosianin tertinggi yang diperoleh masing-masing pelarut dilakukan uji karakteristik intensitas warnanya. Hasil ekstraksi antosianin tertinggi menggunakan 4% asam sitrat diperoleh sebesar 3,673754647 mg/L pada waktu 12 menit. Antosianin tertinggi menggunakan 4% asam tartarat diperoleh sebesar 8,098959108 mg/L pada waktu 3 menit. Antosianin tertinggi yang diperoleh menggunakan 1% HCl sebesar 28,52169517 mg/L pada waktu ekstraksi 12 menit. Intensitas warna antosianin tertinggi diperoleh pada pelarut etanol yang diasamkan menggunakan 1% HCl. Hasil penelitian ini menunjukkan bahwa ekstraksi antosianin terbaik adalah ekstraksi menggunakan pelarut etanol yang diasamkan dengan 1% HCl.
Hidrolisis Limbah Kulit Pisang (Musa acuminata) Menggunakan Katalis Asam untuk Produksi Bioetanol Zuhriyan Ash shiddieqy Bahlawan; Megawati Megawati; Bayu Triwibowo; Alfiansyah Aji Pratama; Zefanya Pradiza; Anggun Septiamurti
REACTOR: Journal of Research on Chemistry and Engineering Vol 3, No 1 (2022): Published in June 2022
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v3i1.45

Abstract

Banana is one of the fruits that can thrive in Indonesia. This plant is often found in tropical soils with slightly moist soil conditions. However, banana peels are underutilized and are only disposed of as agricultural waste. On the other hand, the carbohydrate content of banana peels is still quite high, reaching 12.2% so it can be used as raw material for making bioethanol. Carbohydrates in the substrate cannot be directly converted into bioethanol but need to be pretreated first to break down polysaccharides into monosaccharides. In this research, the pretreatment process of carbohydrate hydrolysis from banana peels into reducing sugars is studied. From the studies, the reducing sugar concentration was obtained with banana peels substrate concentration of 20 g/L, 5 M of sulfuric acid concentration, and an optimum hydrolysis time of 70 minutes with the obtained reducing sugar reach 16.82 g/L. Reducing sugar can be converted into bioethanol by fermentation process with S. cerevisiae yeast. It is hoped that these studies can provide an initial impact on the development of alternative energy based on biomass and utilization of banana peel waste.
Training on making kombucha tea from snake fruit peel and butterfly pea flower Astrilia Damayanti; Megawati Megawati; Widi Astuti; Luluk Arvi Cahyaning Suwandi; Reyhan Dwi Saputra; Melanie Hartalia Putrie
Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang Vol 7, No 4 (2022): November 2022
Publisher : University of Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26905/abdimas.v7i4.8240

Abstract

Snake fruit peel is an organic waste that is often not utilized, while the flower of the butterfly pea is known as a natural dye for food and beverages. The COVID-19 pandemic causes susceptibility to the human body. Therefore, it is necessary to process healthy drinks in order to utilize organic waste. This community service program activity aims to introduce fermented food processing to the community, especially the Family Welfare Development (PKK) Group RT 3 RW 3, Ngijo Village, Gunungpati District, Semarang City by utilizing snake fruit peel (Salacca zalacca) and butterfly pea flower (Clitoria ternatea) as kombucha tea. The method of this program is in the form of delivering material either through posters, videos, demonstrations, and youtube links. A positive response was given by community after conducting a taste test on the product that was socialized in the form of many questions submitted including other alternative raw materials and the volume of kombucha tea served. This program has the potential to foster community motivation in entrepreneurship so that family income will increase.
Co-Authors Alfiansyah Aji Pratama Anggun Septiamurti Astrilia Damayanti Bahlawan, Zuhriyan Ash Shiddieqy Bayu Triwibowo Eva Amalia Alvionita Luluk Arvi Cahyaning Suwandi Melanie Hartalia Putrie Nur Kholifah Chandra Mulyani Reyhan Dwi Saputra Widi Astuti Zefanya Pradiza