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Pengaruh Proses Degumming dan Netralisasi Terhadap Sifat Fisiko Kimia dan Profil Asam Lemak Penyusun Minyak Biji Gambas (Luffa acutangula Linn.) Meilano, Antonius Rizky; Soetjipto, Hartati; Cahyanti, Margareta Novian
Chimica et Natura Acta Vol 5, No 2 (2017)
Publisher : Departemen Kimia

Penelitian mengenai minyak biji gambas umumnya menggunakan minyak kasar, pemurnian terhadap minyak biji gambas masih belum dilakukan. Tujuan dari penelitian ini adalah untuk menentukan efek proses degumming dan netralisasi terhadap sifat fisiko kimia dan kandungan minyak biji gambas (Luffa acutangula Linn.). Metode yang digunakan dalam memperoleh minyak biji gambas yaitu maserasi dengan pelarut heksana. Sifat fisiko-kimia minyak biji gambas sebelum dan sesudah pemurnian ditentukan berdasarkan SNI 01-3555-1998. Sesudah pemurnian minyak biji gambas mengalami perubahan warna, massa jenis, kadar air, bilangan asam, bilangan peroksida, dan bilangan penyabunan. Analisa profil asam lemak dilakukan dengan instrumen GC-MS. Adanya pemurnian tidak berpengaruh terhadap komponen utama asam lemak penyusun minyak biji gambas.

Isoterm Sorpsi Air pada Tepung Ubi Jalar Terfermentasi dengan Angkak Yulinda Eka Ayu Rukmawati; Sri Hartini; Margaretha Novian Cahyanti
Jurnal Kimia Valensi Jurnal Kimia VALENSI Volume 3, No. 1, Mei 2017
Publisher : Syarif Hidayatullah State Islamic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15408/jkv.v3i1.4814

The research was aimed to obtain moisture sorption curve , moisture sorption isotherm models and obtain determine the water content monoleyer of fermented sweet potato flour with red yeast rice.The moisture sorption isotherm model used are GAB (Guggenheim Anderson deBoer), BET (Brunauer Emmet Teller) and Caurie.Meanwhile, the test of modelling accuray by MRD (Mean Relative Deviation). The results showed that the water sorption isotherm curve of sweet potato flour fermented with red yeast rice Sigmoid shaped the approach of type II. The precise mathematical models are models of GAB (Guggenheim Anderson deBoer) with a value of MRD at a temperature of 30 °C, 35 °C, 40 °C respectively at 4.41%, to 2.50%, 3.37%. Moisture content of the monolayer at temperature of 30 °C, 35 °C and 40 °C in GAB model was 7.34%, 6.57%, 16.09%, BET model was 2.09%, 1.05%, 4.26%, and Caurie model was 1.41%, 1.36%, 1.42%.DOI: http://dx.doi.org/10.15408/jkv.v0i0.4814

Pengaruh Proses Degumming dan Netralisasi Terhadap Sifat Fisiko Kimia dan Profil Asam Lemak Penyusun Minyak Biji Gambas (Luffa acutangula Linn.) Antonius Rizky Meilano; Hartati Soetjipto; Margareta Novian Cahyanti
Chimica et Natura Acta Vol 5, No 2 (2017)
Publisher : Departemen Kimia

Penelitian mengenai minyak biji gambas umumnya menggunakan minyak kasar, pemurnian terhadap minyak biji gambas masih belum dilakukan. Tujuan dari penelitian ini adalah untuk menentukan efek proses degumming dan netralisasi terhadap sifat fisiko kimia dan kandungan minyak biji gambas (Luffa acutangula Linn.). Metode yang digunakan dalam memperoleh minyak biji gambas yaitu maserasi dengan pelarut heksana. Sifat fisiko-kimia minyak biji gambas sebelum dan sesudah pemurnian ditentukan berdasarkan SNI 01-3555-1998. Sesudah pemurnian minyak biji gambas mengalami perubahan warna, massa jenis, kadar air, bilangan asam, bilangan peroksida, dan bilangan penyabunan. Analisa profil asam lemak dilakukan dengan instrumen GC-MS. Adanya pemurnian tidak berpengaruh terhadap komponen utama asam lemak penyusun minyak biji gambas.

Profil Asam Lemak Dan Karakterisasi Minyak Biji Labu Kuning (Cucurbita moschata D.) Hartati Soetjipto; Trisna Anggreini; Margareta Novian Cahyanti
Jurnal Kimia dan Kemasan Vol. 40 No. 2 Oktober 2018
Publisher : Balai Besar Kimia dan Kemasan

Tujuan penelitian ini adalah memperoleh rendemen optimal minyak biji labu kuning ditinjau dari metode ekstraksi dan pelarut, menentukan sifat fisika kimia minyak biji labu kuning, serta menentukan komposisi minyak biji labu kuning dengan metode Gas Chromatography-Mass Spectrometry (GC-MS). Data dianalisis dengan menggunakan Rancangan Acak Kelompok (RAK), 4 perlakuan dan 6 kali ulangan. Sebagai perlakuan adalah penggunaan metode dan jenis pelarut sedangkan sebagai kelompok adalah waktu analisis. Pengujian antar rataan perlakuan dilakukan dengan uji Beda Nyata Jujur (BNJ) dengan tingkat kebermaknaan 5%. Hasil penelitian menunjukkan bahwa rendemen minyak biji labu kuning optimal diperoleh dari penggunaan metode soxhlet dengan pelarut heksana yaitu sebesar 36,65 ± 2,20%. Minyak yang diperoleh berwarna merah kecoklatan berbau khas biji labu kuning dengan kadar air minyak 3,86 ± 1,21%; massa jenis minyak 0,83 ± 0,03 g/ml; kadar asam lemak bebas 6,56 ± 2,59%; bilangan asam 13,06 ± 5,15 mg KOH/g; bilangan peroksida 6,54 ± 0,09 meq O2/kg; dan bilangan penyabunan 199,44 ± 0,47 mg KOH/g. Hasil analisis GC-MS menunjukkan bahwa minyak biji labu kuning tersusun atas 4 komponen utama yaitu : asam palmitat (24,64%); asam linoleat (57,96%); asam stearat (6,83%); dan skualena (2,13% dan 8,44%).

Pengaruh Konsentrasi Fosfat Terhadap Perbandingan Ca/P Hidroksiapatit dari Limbah Gipsum Industri Keramik Asep Mufti Kurniawan; Sri Hartini; Margareta Novian Cahyanti
EKSAKTA: Journal of Sciences and Data Analysis VOLUME 19, ISSUE 1, February 2019
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/eksakta.vol19.iss1.art5

Gypsum waste has the potential to be made into hydroxyapatite (HAp). In this study synthesis of HAp with hydrothermal method using microwave at heating temperature of 100 ºC was carried out. The purpose of this study was to obtain hydroxyapatite bioceramic compounds from gypsum waste, determine the ratio of Ca/P in obtained HAp and characterizing the obtained HAp. HAp characterization has been carried out using FTIR and XRD. The result showed that 2,5 grams of gypsum powder produced HAp powder yield of 65,61% to 84,43%. Calcium levels are 0,02440 % to 0,03466 %, while phosphate levels are 0,038 % to 0,055 %. The Ca/P ratio are 0,28 to 0,39. FTIR HAp characterization results indicate the presence of phosphate groups (PO43-), hydroxyl groups (OH-), and Ca-O groups. But based on XRD analysis, The HAp obtained is not a standard HAp.

Pemberdayaan Anggota PKK di Desa Lembu dalam Membuat Kosmetik Sri Hartini; Hartati Soetjipto; Cucun Alep Ryanto; Margareta Novian Cahyanti; Dewi Kurniasih Arum Kusuma Hastuti
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 2 No. 2 (2016): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.2.2.81-86

Community Service in the Village Lembu, District of Bancak on 2015/2016 focused on training the manufacture of cosmetic products. The most mothers Household of PKK’s member supplied and trained in one skill, namely the training of cosmetic products, such as soaps, lotions and others. Service activities packaged in the form of community empowerment by methods PRA (Participatory Rural Appraisal) to form the basis of a briefing about the character cosmetic products and training products manufacture. The implementation steps include the stage of awareness of materials, devices used when creating products and maturation/curing of the product before use. The practice of making cosmetic conducted in groups and each group of at least 5 people. Completeness is the continuity of the motivation for the manufacture of cosmetic products which are prepared to serve the needs of the market. From the results of development activities can be concluded that the public powerful of time management and become skilled productive use of household appliances for the production of cosmetics, and does not stutter anymore to make cosmetics with the appropriate technology. Marketing begins with consumers who come from the rural communities Lembu, then slightly extends in the District Bancak. Two excellent products that can meet the needs of the community are soaps and lotions with a sale value of Rp. 10.000/100 ml. Monitoring and evaluation of cosmetic products made in directly consultation with the campus UKSW.

Sorption isotherm modeling of “gaplek” flour fortified by protein from red bead tree flour Margareta Novian Cahyanti; Alvama Pattiserlihun
Journal of Science and Science Education Vol 2 No 1 (2018): JoSSE Vol. 2 No. 1 (May 2018)
Publisher : Faculty of Science and Mathematics, Universitas Kristen Satya Wacana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24246/josse.v2i1p1-6

The objective of the study is to determine the characteristic of moisture sorption isotherm from "gaplek" flour fortified with protein from red bead tree flour using various modeling and being observed from the monolayer moisture content and its absorption types. This research used 5 salt solutions and storage temperature of 298K, 308K, and 318K. The models used were Brunauer-Emmet-Teller (BET), Guggenheim-Anderson-de Boer (GAB) and Caurie model. The monolayer moisture content was around 5.07 – 8.53% db. kb value of GAB model was around 0.5941-0.6252. c value of GAB model was around 16.0588-23.4111. C value of BET was around 32.7241-306.5000. Whereas the c value in Caurie model was around 1.1419-1.2769. The equilibrium and monolayer moisture content on ‘gaplek" flour fortified with protein from red bead tree flour was decreasing as the temperature going up. GAB constant value indicated that the process of moisture absorption on the "gaplek" flour fortified with protein from red bead tree flour categorized in type II.

Thermodynamic Properties of Water Adsorption on Gaplek Flour Fortified with Red Bead Tree Seed Margareta Novian Cahyanti; Alvama Pattiserlihun
Molekul Vol 13, No 2 (2018)
Publisher : Universitas Jenderal Soedirman

The moisture sorption isotherm data of gaplek flour fortified with red bead tree seed stored in a chamber, the relative humidity of chamber ranging from 10% to 97% regulated using a saturated salt solution, was determined at three temperatures 25°, 35°, and 45 °C. The experimental data used to determine the thermodynamic functions were isosteric heat of sorption, sorption entropy, and free energy changes. The sorption isosteric heats were determined by the application of the Clausius–Clapeyron equation. Isosteric heats of adsorption increased to maximum level and then declined with increase of moisture content. Adsorption entropy increased to maximum level and then declined with the increase of moisture content. The free energy changes increased with increase in moisture content. The spreading pressure increased with increasing water activity.

Thermodynamic Properties of Water Adsorption on Gaplek Flour Fortified with Red Bead Tree Seed Margareta Novian Cahyanti; Alvama Pattiserlihun
Molekul Vol 13, No 2 (2018)
Publisher : Universitas Jenderal Soedirman

The moisture sorption isotherm data of gaplek flour fortified with red bead tree seed stored in a chamber, the relative humidity of chamber ranging from 10% to 97% regulated using a saturated salt solution, was determined at three temperatures 25°, 35°, and 45 °C. The experimental data used to determine the thermodynamic functions were isosteric heat of sorption, sorption entropy, and free energy changes. The sorption isosteric heats were determined by the application of the Clausius–Clapeyron equation. Isosteric heats of adsorption increased to maximum level and then declined with increase of moisture content. Adsorption entropy increased to maximum level and then declined with the increase of moisture content. The free energy changes increased with increase in moisture content. The spreading pressure increased with increasing water activity.

PENGARUH PEMURNIAN DEGUMMING DAN NETRALISASI TERHADAP PROFIL MINYAK BIJI LABU KUNING (Cucurbita moschata D.) Hartati Soetjipto; Apriyanti Tindage; Margareta Novian Cahyanti
JURNAL KONVERSI Vol 7, No 1 (2018)
Publisher : Universitas Muhammadiyah Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24853/konversi.7.1.8

ABSTRACTThe objective of the study were to obtain of pumpkin (C. moschata D.) seed oil yield using hexane soxhlet extraction method and the effect of purification on the profile of pumpkin seed oil fatty acids. The results of the study showed that the yield of pumpkin seed crude oil was 37,98% (b/b), whereas the optimum rendement after purification was 76,27% (w/w) by using 0,15% H3PO4. The GC-MS analysis of pumpkin seed oil showed the presence of three same main components of pumpkin seed oil before and after purification which are: linoleic acid, palmitic acid, and stearic acid, respectively. The content of pumpkin seed oil before purification are as follows: 57,96% of linoleic acid, 24,63% of palmitic acid, dan 6,82% of stearic acid, respectively. In the contrary, the content of pumpkin seed oil after purification are as follows: 48,21% of linoleic acid, 20,70% of palmitic acid, dan 5,27% stearic acid, respectively. The purification processes do not affect on the main components of pumpkin seed oil, but determine the difference percentages of pumpkin seed oil main components.

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