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All Journal GEMA TEKNOLOGI METANA Journal of Vocational Studies on Applied Research PENTANA: Jurnal Penelitian Terapan Kimia

Edy Supriyo

Department Of Industrial Chemical Engineering, Universitas Diponegoro, Jl. Prof. Sudarto, SH, Tembalang, Semarang, Indonesia 50275

Author-ID : 4098391

Chemistry Computer Science & IT Engineering

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Optimization of clove flower oil extraction (Syzgium aromaticum L.) With Factorial Design Method Muhammad Asror Muwaffaq; Edy Supriyo
Journal of Vocational Studies on Applied Research Volume 3, Issue 2, Year 2021 (October 2021)
Publisher : Sekolah Vokasi Universitas Diponegoro

Solid-liquid extraction or commonly called leaching is the removal of the solute fraction (solute) from a solid to a liquid solvent. This extraction has become a widespread oil extraction process due to the high percentage of oil produced. Soxhletation method is an extraction method that contacts a solid and a liquid by dissolving it in the liquid phase at reflux. Clove oil is an essential oil that can be produced from distillation method on parts of the clove plant, especially the leaves and flowers of cloves. All parts of the clove plant contain oil, but the flowers contain the most oil. Because the leaves and twigs of cloves also produce oil, they also become a side income for clove farmers who harvest clove flowers for cigarettes. One of the most important ingredients in clove oil is eugenol, eugenol has many benefits from antiseptic to stimulant. Isopropyl alcohol is a unwell-known solvent specially to essential oil solvent, isopropyl alcohol is a solvent that can be recovered back into a solvent form usually using distillation method. The selection of isopropyl alcohol as a solvent is based on its high boiling point compared to other solvents and has elements of carbon, hydrogen, and oxygen that can dissolve polar molecules and their alkyl groups.

Optimisation of Tapioca Oxidative Reaction by Ozone Treatment: Effect of pH, Process Time and Temperature Siswo Sumardiono; Isti Pudjihastuti; Edy Supriyo; Anggun Puspitarini Siswanto
Journal of Vocational Studies on Applied Research Volume 2, Issue 1, Year 2020 (April 2020)
Publisher : Sekolah Vokasi Universitas Diponegoro

Modification of cassava starch was produced by oxidation using ozone treatment. The oxidized starch is used in the paper processing in the pulp and paper industries. The aim of this research was to determine the effect of reaction conditions (pH and temperature) in produced oxidized starch. The oxidative reaction of cassava starch was using ozone as an oxidator while the operating condition was at temperatures of 30, 35, 40 and 45 oC in atmospheric pressure. The fixed variables were weight of cassava starch 80 grams, and volume of aquadest 200 ml. The change variables are reaction time (15, 30, 45 and 60 minutes) and pH solution (6, 7, 8 and 9). The product of oxidized starch was analyzed for carboxyl group according to JEFA method, swelling power according to Leach method and solubility according to Kainuma method. The result of this research shows with an increasing of pH reaction and reaction time, the carboxyl group and solubility increased, but swelling power decreased. The best condition was obtained at the pH of 9 with 60 minutes of reaction time.

Physico-Chemical Properties of Calcium-Fortified Analog Rice from Composite Flour (Cassava, Corn, and Snakehead Fish) for Osteoporosis Prevention Siswo Sumardiono; Isti Pudjihastuti; Edy Supriyo; Rizka Amalia
Journal of Vocational Studies on Applied Research Volume 2, Issue 2, Year 2020 (October 2020)
Publisher : Sekolah Vokasi Universitas Diponegoro

In this study, composite flour made from cassava and corn flour were processed for producing analog rice. To meet the calcium needs for the elderly andto optimize the potential of cassava, corn, and snakehead fish, the analog rice will be fortified with calcium from cork fish. The aim of this work are to study the effect of composite flour composition and the extruxtion temperature on the physico-chemical properties of calcium-fortified analog rice. The parameter process studied were mocaf flour:snakehead fish flour (MF/SFF) mass ratio (100:0; 97:3; 94 6; 91:9; and 88:12) and extrusion temperature ranging from 50oC, 70oC, and 90oC. The physico-chemical properties including bulk density, cooking time, proximate, calcium levels and its organoleptic were analyzed. The results showed that at 91:9 MF/SFF mass ratio and the extrusion temperature at 70oC obtain the best effect on the nutrient content of analog rice which contain 14.34% of water, 0.85% of ash, 71.829% of carbohydrate, 11.236% of protein, 1.12% of fat , 1,113 ppm of calcium, and 2.427% of dietary fibre.

Co-Authors Anggun Puspitarini Siswanto Aulya Akmala Hafiz Rama Devara Intan Septiani Isti Pudjihastuti Leonardus Perdana Setyo Wibowo Margaretha T S Maria Stefani Bethan Muhammad Asror Muwaffaq Muhammad Ravi Bachtiar Saputra R.TD Wisnu Broto Rizka Amalia Siswo Sumardiono Wahyuningsih Wahyuningsih Wahyuningsih Wahyuningsih

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