Nanik hendrawati, Nanik
Teknik Kimia Politeknik Negeri Malang Jln Soekarno Hatta No 9 Malang Telp (0341) 404424-404425 Fax (0341) 404420

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PENGARUH PENAMBAHAN MAGNESIUM STEARAT DAN JENIS PROTEIN PADA PEMBUATAN BIODEGRADABLE FOAM DENGAN METODE BAKING PROCESS hendrawati, Nanik; Sofiana, Anna Rubi; Widyantini, Ilmi Nur
Jurnal Bahan Alam Terbarukan Vol 4, No 2 (2015): December 2015
Publisher : Semarang State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v4i2.4166

Abstract

Biodegradable foam with cassava starch, protein and chitosan as the basic ingredients can be produced by using baking process method. Variation on magnesium stearate amount and protein types gave different effect on the biodegradable foam quality. The amount of magnesium stearate was varied as 1; 1.6; 2.2; 2.8; 3.4 and 4 % w/w and the sources of protein used in this research were taken from soy bean, peanut and egg white. The foam produced in this research was then tested for its mechanical properties, water resistance and biodegradability. It was found that addition of magnesium stearate as much as 4% w/w reduced water adsorption and biodegradability of foam. Magnesium stearate affected the ability of absorption of water and foam degradation, but did not influence on tensile strength. Different types of protein also gave influence on water absorption, biodegradability and tensile strength. The best improvement of tensile strenght among the compounds tested was shown by soy bean based foam.
HIDROLISIS MINYAK KELAPA DENGAN LIPASE TERIMOBILISASI ZEOLIT PADA PEMBUATAN PERISA ALAMI moentamaria, dwina; Agaian, Girlian; Ridhawati, Meilita Mustika; Chumaidi, Achmad; Hendrawati, Nanik
Jurnal Bahan Alam Terbarukan Vol 5, No 2 (2016): December 2016 [Nationally Accredited]
Publisher : Semarang State University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v5i2.7507

Abstract

Free Fatty acid  resulting from hydrolisis of  various types of oil enzymatically has been great interest recently to save energy, in other hand  that the product are environmentally friendly.  Lipases as biocatalysts for synthesis reactions  will  be  dissolved with the product, making difficult their reuse. Efficiency can be done with the use of enzyme immobilization, which can be used for repeated reaction. The products of free fatty acids from coconut oil by hydrolysis of lipase can be used as a natural substrate for making flavor  that can be consumed and safe for health. The effect of free lipase and  immobilization of lipase on hydrolisis  were studied.   Reaction time of hydrolisis was varied as 30, 60, 90, 120 and 150 minutes. The  variation  of concentration of lipase  addition was 4, 5, 6, 7 and 8 % .  The types of treatment were used in this research free lipase and the immobilized lipase. The results shows that the highest conversion on hydrolisis of coconut oil  by using free lipase treatment  was performed by 6 % of lipase addition  with reaction time 60 minutes that are 52,31%. While, the highest conversion on hydrolisis of coconut oil by using the immobilized lipase was shown  by 8% of lipase addition with reaction time 120 minutes that is 56,01%.  The results of the hydrolysis process in the form of fatty acid was used as the base material esterification process resulting ester product (natural flavor). Ester yield was produced by free lipase esterification was 28,21 and 32,14 % in immobilized  lipase  esterification.
THE IMMOBILIZATION OF LIPASE FROM MUCOR MIEHEI ON ZEOLITE MATRIX IN HYDROLYSIS OF PALM OIL PRODUCING FREE FATTY ACIDS WITH SOLVENT FREE SYSTEM Moentamaria, Dwina; Chumaidi, Achmad; Hendrawati, Nanik; Girlian, Girlian; Mustika, Meilita Againa
Jurnal Bahan Alam Terbarukan Vol 7, No 2 (2018): December 2018 [Nationally Accredited]
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jbat.v7i1.11399

Abstract

The enzymatic hydrolysis of palm oil can be conducted by using lipase produced from Mucor miehei to produce free fatty acid. This study aimed to compare the usage of lipase as free enzyme and as immobilized enzyme on zeolite matrix in the hydrolysis of palm oil as triglyceride producing free fatty acids which highly needed in various industrial sectors. Immobilization is an alternative hydrolysis reaction due to its usage on repetitive reaction, makes lipase reuseable, hence the whole process becomes efficient, and with moderate operational conditions. Solvent free reaction is applied, because the produced free fatty acids can be used directly in food, health, and natural flavorings industry. The palm oil used in the hydrolysis contains 0.815% initial free fatty acids as palmitate, in which water then added to it in weight ratio 1:3. Each effect of free lipase and immobilized lipase addition is 4%, 5%, 6%, 7%, 8%, and time reaction is 30, 60, 90, 120, 150 minutes are used as index to determine the amount of free fatty acids produced.  The results showed that Immobilized lipase has better ability than the free one in hydrolysis of triglyceride in palm oil producing free fatty acid with 8% lipase addition and time reaction of 120 minutes. Palm oil hydrolysis using free lipase produced the highest FFA of 1.9747% after the addition of 5% lipase concentrate, with time reaction of 60 minutes. Meanwhile, palm oil hydrolysis using immobilized lipase produced the highest FFA of 1.9747% after the addition of 8% lipase concentrate, with time reaction of 120 minutes.