Advance Drying Technology for Heat Sensitive Products

This book presents the advance drying technology for heat sensitive products cited from international journals, handbooks, and current research of authors. In the first edition, the printing and publication was funded Diponegoro University. In this second edition, the publication was supported from Directory of Higher Education under competitive research grant. The topic discusses the current drying technology for heat sensitive product, challenges, development and application in accordance with high quality product as well as efficient energy usage. Unlike first edition, this book observes and evaluates several food products drying under air dehumidification. The conceptual process has been also submitted to Indonesian Patent 2014. In the first edition, the book consisted of 7 chapters. Whereas, in this second edition, the book was extended up to 10 chapters completed with application of air dehumidification for food drying. Chapter 1 discusses about the challenge and progress on drying technology development. Chapter 2 describes the application and research of vacuum and freezes dryer. It is followed by the concept of air dehumidified by zeolite for efficient drying, depicted in Chapter 3. Chapter 4 evaluates the conventional condenser and adsorption dryer for low temperature drying. Chapter 5 is an overview of microwave and radio frequency dryer. After that, Chapter 6 presents the types of dryers applied in industries involving tray, spray, fluidized, moving bed, and drum dryer. Chapter 7 evaluates the future possible development for innovative dryer namely adsorption dryer with zeolite for industry. Chapters 8, 9 and 10 present the application of air dehumidification for agriculture and food drying. These chapters are results of the research conducted during 2012 – 2014

Perbaikan Sifat Tepung Ubi Kayu Melalui Proses Fermentasi Sawut Ubi Kayu dengan Starter Bakteri Asam Laktat

Produksi ubi kayu di Indonesia mencapai total produksi sebesar 28.000.000 ton/tahun. Ubi kayu ini sangat besar potensinya untuk dimanfaatkan sebagai tepung ubi kayu termodifikasi. Salah satu metode untuk memodifikasi ubi kayu yaitu dengan proses fermentasi ubikayu menggunakan starter bakteri asam laktat Lactobacillus casei. Pada proses fermentasi sawut ubi kayu, mikroba yang tumbuh menghasilkan enzim yang dapat menghancurkan sel ubi kayu dan mendegradasi polimer pati menjadi lebih pendek. Proses degradasi granula pati ini menyebabkan perubahan sifat fisikokimia terutama daya kembang dari tepung ubi kayu yang dihasilkan. Variabel yang mempengaruhi proses fermentasi yaitu konsentrasi starter bakteri asam laktat dan waktu fermentasi sawut ubi kayu. Sifat fisikokimia tepung ubi kayu dengan perlakuan fermentasi dapat mencapai hasil yang lebih baik. Penelitian fermentasi yang telah dilakukan, menyatakan bahwa fermentasi 48 jam dan konsentrasi 6 % v/v menunjukan nilai swelling power, tingkat pengembangan papatan, dan viskositas  yang sangat baik. Nilai baking expansion dan hardness juga menunjukkan nilai yang cukup baik. Artikel ini mengulas kesimpulan penelitian yang pernah dilakukan penulis dan peneliti lainnya untuk didapat komparasi hasil-hasil penelitian

Optimization of solid‐state fermentation condition for crude protein enrichment of rice bran using Rhizopus oryzae in tray bioreactor

Enhancement of crude protein content in rice bran with the solid‐state fermentation method in tray bioreactor using Rhizopus oryzae FNCC 6011 has been investigated. This research aimed to optimize the fermentation condition using the response surface methodology (RSM). The central composite design (CCD) with three independent variables, including substrate thickness (1 to 3 cm), fermentation temperature (28 to 32 °C), and nutrient concentration of KH2PO4 (2 to 6 g/L) used to determine the crude protein enrichment. The quadratic model has successfully described the effect of variable interactions on responses very well as indicated by the F value and p‐value are 11.20 and 0.0041, respectively. The multiple correlation coefficients (R2) of 0.9438 indicated that 94.38% of the model data has approached the actual data with a deviation of 5.62%. The interaction between the variable substrate thickness and the fermentation temperature is the most influential variable on the crude protein enrichment of rice bran, indicated by the highest F value of 24.08 and the lowest p‐value of 0.0027. The highest protein increase of 62.51% was obtained at 2 cm substrate thickness, fermentation temperature of 30 °C, and KH2PO4 concentration of 4 g/L

KONVERSI ASAM SIANIDA MENJADI PROTEIN DALAM TEPUNG UBI KAYU DENGAN FERMENTASI MENGGUNAKAN Rhizopus oligosporus

Tepung ubi kayu merupakan salah satu alternatif tepung yang dewasa ini sering ditemukan di pasaran. Tepung ubi kayu adalah hasil fermentasi dengan bahan baku ubi kayu yang diolah lebih lanjut menjadi tepung. Namun, tepung ubi kayu umumnya mempunyai residu glukosa siaongenik yang tinggi yaitu sebesar 62 mg (Adindu, M.N, 2003) yang memiliki kecenderungan sebagai racun. Pada penelitian ini, sianida terikat dikurangi kadarnya dengan mengkonversikannya menjadi protein dengan bantuan kapang Rhizopus oligosporus. Sedangkan sianida terlarut di hilangkan dengan bantuan perendaman dengan larutan garam serta larutan buffer. Selain itu, larutan buffer juga mengontrol pH menjadi kisaran netral, karena pada range ini sianida terikat menjadi lebih mudah untuk terkonversi. Tujuan penelitian ini adalah untuk mengetahui seberapa besar pengaruh perlakuan kombinasi perendaman dengan garam, perendaman dengan larutan buffer serta fermentasi dengan Rhizopus oligosprus terhadap kadar asam sianida dan kadar protein yang tersisa di dalam tepung ubi kayu. Variabel yang dipelajari antara lain %berat Rhizopus oligosporus, lama waktu fermentasi (12 jam sampai 72 jam) dan perbedaan bentuk ubi kayu saat fermentasi yaitu chips dan parutan. Dari penelitian didapat hasil bawah kadar sianida terendah diperoleh dari fermentasi selama 72 jam pada media ubi kayu parut. Sedangkan kadar protein tertinggi diperoleh dari fermentasi dengan media ubi kayu chips

Physico-Chemical Properties of Calcium-Fortified Analog Rice from Composite Flour (Cassava, Corn, and Snakehead Fish) for Osteoporosis Prevention

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

OPTIMISATION OF TAPIOCA OXIDATIVE REACTION BY OZONE TREATMENT: EFFECT OF pH, PROCESS TIME AND TEMPERATURE

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

Organic Fertilizer Production From Cattle Waste Vermicomposting Assisted by Lumbricus Rubellus

Composting is decomposition of compound in organic waste by specific treatment using microorganism aerobically. Natural composting for producing organic fertilizer from manure and market waste utilize long time processing and less equal to the market demand. Vermicomposting is a technique to produce high quality compos fertilizer from biodegradable garbage and mixture of red worm (Lumbricus Rubellus). In conventional compos production took 8 weeks of processing time, in vermicomposting only took half processing time of conventional technique. It is occurred by red worm additional ease cellulose degradation contain in manure which is could not decomposed with composting bacteria. The purposes of this research are to investigate the effect of manure comparison to red worm growth and to evaluate the effect of comparison between manure and market waste to red worm growth. This research was conducted by vary the weight of red worm (100 gr, 200 gr, 300 gr, 400 gr, 500 gr) and market waste addition (50 gr, 100 gr, 150 gr, 200 gr, 300 gr). Moreover, 3 kg of manure was mixed by various weight of red worm, while variation of market waste addition was involved 500 gr red worm and 3 kg manure mixture. Optimum increasing weight of red worm that was obtained by 100 gr red worm addition is 160 gr within 2 weeks. In added market waste variation, the highest increasing of red worm was resulted by 50 gr market waste addition, with 60 gr increasing weight of red worm. Production of casting fertilizer was highly effected by composition of used materials such as medium, manure and red worm comparison as well as market waste additiona

BANTUAN ALAT PENJERNIH AIR TANAH DI PERUMAHAN DELTA MAS KOTA SEMARANG

Air merupakan sumber daya alam yang sangat penting bagi kehidupan manusia. Air dibutuhkan antara lain untuk pembangkit listrik, industri, pertanian, peternakan, dan dalam kehidupan sehari-hari manusia. Kegiatan pengabdian kepada masyarakat oleh Tim Pengabdian kepada Masyarakat Departemen Teknik Kimia FT Undip dilaksanakan di Perumahan Delta Mas, Kota Semarang. Pada Perumahan tersebut terdapat sumber air tanah yang berada di pangkal Jalan Delta Mas V (RT 5 RW 4). Air tanah tersebut digunakan untuk sarana kebersihan, sedangkan untuk minum dan memasak warga membeli air gunung atau air yang sudah diolah. Berdasarkan analisis situasi maka kegiatan pengabdian kepada masyarakat bertujuan untuk mengetahui kualitas air tanah serta memberikan bantuan alat penjernih air tanah di Perumahan Delta Mas, Kota Semarang. Hasil analisis air tanah yang diambil pada musim penghujan dan musim kemarau menunjukkan bahwa kadar deterjen, timbal (Pb), dan total Coliform melebihi Standar Baku Mutu Media Air untuk Keperluan Higiene Sanitasi sehingga Tim Pengabdian kepada Masyarakat memberikan bantuan berupa alat penjernih air dengan komponen utamanya karbon aktif untuk mengatasi hal tersebut. Hasil analisis air tanah setelah pemakaian alat penjernih air pada 1, 7, dan 28 hari menunjukkan bahwa kandungan deterjen dan timbal (Pb) dapat berkurang sehingga memenuhi Standar Baku Mutu, namun kandungan total Coliform masih melebihi Standar Baku Mutu. Selanjutnya disarankan untuk menghilangkan atau disinfeksi bakteri Coliform dalam air dengan cara yang sederhana, yaitu dengan pemanasan atau dengan proses klorinasi menggunakan kalsium hipoklorit (Ca(ClO)2 atau kaporit.Kata kunci : alat penjernih, air tanah,air higiene sanitas

Development of A Novel UV-Photochemical Reactor for Producing Modified Cassava Starch as New Alternatives to Wheaten Breads

This study evaluated the effect of added lactic acid and UV irradiation on the psycochemical and rheological properties of modified cassava starches. Commercial cassava starch was modified by using 1%(w/w) lactic acid solution for 20 min and the drained starch was irradiated with UV. Combination of lactic acid addition and UV irradiation decreased the intrinsic viscosity of cassava starch. Amylopectin is considered to be more soluble than amylose when starch is subjected to the action of lactic acid. Washing lactic acidified starch with water resulting in higher pH and consequencely lower specific volume of applied on food. Therefore, in order to have higher specific volume, the acidified cassava starch suspension was directly drained. Acidification and UV irradiation reduce properties of solubility and swelling power. This evidence possibly related to crystallization of amylose and amylopectin in the starch granule. To verify effect UV-irradiation on modified cassava starch, another experiment was established. Cassava starch was soaked in lactic acid solution as mentioned above prior to treat under a hot air oven, set at 40°C for 23 hours. The cassava starch treated by acidification and UV-irradiation tended have better psychochemical and rheological properties than treated in oven

PENGEMBANGAN TEKNOLOGI BIOCODIGESTER ANAEROBIK UNTUK PERCEPATAN PRODUKSI BIOGAS DARI LIMBAH TAPIOKA DAN LIMBAH PETERNAKAN

Abstract - IKMs’ factory activity in Margoyoso produces liquid and solid wastes. The possible alternative was to use the liquid effluent as biogas raw material. This study focuses on the used of urea, ruminant, yeast, microalgae, the treatment of gelled and ungelled feed for biogas production, pH control during biogas production using buffer Na2CO3, and feeding management in the semi-continuous process of biogas production that perform at ambient temperature for 30 days. Ruminant bacteria, yeast, urea, and microalgae was added 10% (v/v), 0.08% (w/v), 0.04% (w/v), 50% (v/v) of mixing solution volume, respectively. The pH of slurry was adjusted with range 6.8-7.2 and was measured daily and corrected when necessary with Na2CO3. The total biogas production was measured daily by the water displacement technique. Biogas production from the ungelling and gelling mixture of cassava starch effluent, yeast, ruminant bacteria, and urea were 726.43 ml/g total solid and 198 ml/g total solid. Biogas production from ungelling mixture without yeast was 58.6 ml/g total solid. Biogas production from ungelling mixture added by microalgae without yeast was 58.72 ml/g total solid and that with yeast was 189 ml/g total solid. Biogas production from ungelling mixture of cassava starch effluent, yeast, ruminant bacteria, and urea in semi-continuous process was 581.15 ml/g total solid. Adding of microalgae as nitrogen source did not give significant effect to biogas production. But adding of yeast as substrate activator was very helpful to accelerate biogas production. The biogas production increased after cassava starch effluent and yeast was added. Requirement of sodium carbonate (Na2CO3) to increase alkalinity or buffering capacity of fermenting solution depends on pH-value. Key Words: biogas cassava; C/N ratio; ruminant, bacteria; semi-continuous biodigester; yeas