Vita Paramita
Program Diploma Teknik Kimia, Fakultas Teknik, UNDIP. Jl. Prof. Sudarto, SH Tembalang, Semarang 50239

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Journal : METANA

STUDI PENGARUH SUHU DAN KETEBALAN IRISAN TERHADAP KADAR AIR, LAJU PENGERINGAN DAN KARAKTERISTIK FISIK UBI KAYU DAN UBI JALAR Yando, Adhit Mardita; Paramita, Vita
METANA Vol 13, No 1 (2017): Juni 2017
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1350.572 KB) | DOI: 10.14710/metana.v13i1.17514

Abstract

Pengujian kadar air, laju pengeringan dan organoleptik dilakukan terhadap ubi kayu dan ubi jalar menggunakan oven Memmert type UN 110 dengan variabel suhu 70, 90 dan 120 ºC serta variabel ketebalan 1 mm,  2 mm, 3 mm, 4 mm dan  5 mm. Kadar air ubi kayu terbaik pada suhu 90ºC yaitu 54.367% dengan ketebalan 4 mm serta hasil laju pengeringan maksimalnya pada suhu 120 ºC yaitu 0.091 gram/menit dengan ketebalan 5 mm. Hasil uji organoleptik menunjukkan semua bahan pada suhu 120 ºC mengalami penghitaman namun bahan pada suhu 70 ºC dan  90 ºC dengan tebal 3, 4 dan 5 mm tidak mengalami penghitaman. Sedangkan pada ubi jalar, kadar air terbaik pada suhu 70 ºC yaitu 66.397% dengan ketebalan 1 mm serta hasil laju pengeringan maksimalnya pada suhu 120 ºC yaitu 0.077 gram/menit dengan ketebalan 5 mm. Hasil uji organoleptik memperlihatkan semua bahan mengalami penghitaman dengan bahan yang paling hitam dialami pada bahan dengan perlakuan suhu 90 ºC dengan ketebalan 1 mm.  Studies Effect Of Temperature And Thickness Of Slices To Water Content, Drying Rate And Physical Characteristic Cassava And Sweet Potatoes Determine of moisture content, drying rate and organoleptic was done on cassava and sweet potatoes using Memmert type 110 UN oven with temperature variable 70, 90 and 120 ºC and variable thickness 1 mm, 2 mm, 3 mm, 4 mm and 5 mm. The best cassava moisture content at 90ºC have value 54.367% with a thickness of 4 mm and the maximum drying rate at 120ºC have value 0.091 gram/min with a thickness of 5 mm. The result of an organoleptic test shown all the materials at 120 ºC had blackening but the material at 70 ºC and 90 ºC with thickness 3, 4 and 5 mm did not experience blackening. While in sweet potato, the best moisture content at 70 ºC have value 66.397% with a thickness of 1 mm and the maximum drying rate at 120 ºC have value 0.077 gram/min with a thickness of 5 mm. The result of an organoleptic test showed all the ingredients were blackened with the blackest material experienced by the material with temperature treatment 90 ºC with thickness 1 mm.
PRODUKSI SABUN CUCI PIRING SEBAGAI UPAYA PENINGKATKAN EFEKTIVITAS DAN PELUANG WIRAUSAHA Amalia, Rizka; Paramita, Vita; Kusumayanti, Heny; Wahyuningsih, Wahyuningsih; Sembiring, Maranatha; Rani, Dina Elvia
METANA Vol 14, No 1 (2018): Juni 2018
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (903.694 KB) | DOI: 10.14710/metana.v14i1.18657

Abstract

Sabun cuci piring merupakan salah satu kebutuhan dalam rumah tangga yang berfungsi sebagai penghilang kotoran dan lemak pada peralatan makan dan masak. Konsumsi sabun cuci piring yang  terus menerus setiap harinya, menyebabkan kebutuhan pengadaan sabun dengan biaya yang tidak sedikit, terlebih pada ibu-ibu kelompok pembuat jajan pasar sederhana di RT 4 RW 7 Kelurahan Pedalangan Kecamatan Banyumanik. Tujuan dilaksanakannya pengabdian kepada masyarakat ini adalah untuk memberi pengetahuan dan pelatihan kepada ibu-ibu RT 4, RW 7, Kelurahan Pedalangan, Kecamatan Banyumanik tentang pembuatan sabun cuci piring cair guna mengurangi pengeluaran masyarakat terhadap pembelian sabun sekaligus untuk menciptakan peluang usaha baru. Dalam kegiatan pengabdian, akan dijelaskan bahan baku, prosedur kerja dan perhitungan biaya produksi pembuatan sabun cuci piring. Dari  kegiatan yang dilakukan,  mitra dapat menghasilkan luaran produk barang berupa sabun cuci piring cair sesuai dengan metode yang diberikan dalam pelatihan. Production of Dish Washer Soap as Efforts to Increase Effectiveness And Entrepreneurial Opportunity Dishwashing liquid is one of household stuff that used for removing grease and dirt from dishes. Using the dishwashing liquid continuously cause the need of its stuff at a high enough cost. The purpose of this activity is to provide knowledge and training to the making of dishwashing liquid soap in order to reduce cost as well as to create new business opportunity. In this activities, the raw materials and procedure of producing dishwashing liquid will explained, and the production costs of dishwashing manufacture will calculated. From the activities undertaken, can produce the dishwashing liquid soap in accordance with the methods given in the training.  
IBM KELOMPOK INDUSTRI RUMAH TANGGA KERAJINANALUMUNIUM DAN ALAT DAPUR DI KABUPATENBOYOLALI,MENINGKATKAN PENCETAKAN ALAT DAPUR SECARA MEKANIS Achmad, Laila Faizah; Susanti, Margaretha Tuti; Kusumayanti, Heny; Paramita, Vita
METANA Vol 10, No 02 (2014): Desember 2014
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (85.595 KB) | DOI: 10.14710/metana.v10i02.11045

Abstract

Crafts copper and aluminum metal is well known as the only craft villages featured in Bambu Kuning  District Boyolali which is the center of industry UKM need to be given guidance and training , especially for UKM that there is little need of such a helping hand for community service programs ( IbM ). IbM basic selection service programs to improve the quality and productivity of  the aluminum craft in which the earlier process of making traditional , manually ( using hand -made) in order to become more mechanical craft aluminum kitchen equipment especially produced more precise form, include : Improvement of the manufacturing process of aluminum kitchen utensils mechanically, Design a simple hydraulic press tools according to their ability to operate and care for craftsmen improvement of more uniform product specifications in order to look more attractive.The method offered on IbM activities provide training and guidance to craftsmen on how to operate the hydraulic press tools properly and correct , also perfect the shape of the product so that the resulting shape kitchen tools more precise, more improved quality and can be sold at a higher price also to the wider marketing and export between islands . Plan that will be implemented to produce products in accordance with the Standard of food quality ( SII ) , starting from :1. Improvement of human resources with training and consultation on technology printing process2. Technology improvements equipment by designing a simple hydraulic press toolsTarget outcomes kitchen appliance is able to sell the product in accordance with the SII marketing broader, reaching levels of economical operation in the field of technology , management and promotion through the integration and synchronization of marketing flows from the point of production to the level of use of the product by the user or the user.
STUDI PENGARUH PENAMBAHAN PENAMBAHAN BERBAGAI STARTER PADA SUSU KACANG FERMENTASI TERHADAP SIFAT FISIK SUSU Pradipta, Tito; Paramita, Vita
METANA Vol 13, No 2 (2017): Desember 2017
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1192.42 KB) | DOI: 10.14710/metana.v13i2.18013

Abstract

Penelitian ini membahas tentang pengaruh volume penambahan susu kacang polong terhadap yoghurt susu sapi dengan variabel penambahan susu kacang polong  0ml, 10ml, 20ml, 30ml, 40ml dengan perbedaan jenis starter (Lactobacillus burgaricus, starter bubuk, yoghurt plain) dan lama waktu penyimpanan. Analisa yang dilakukan meliputi  uji viskositas, uji ph, dan uji organoleptik. Dari hasil penelitian didapat viskositas tertinggi (16,5 cP) dengan menggunakan starter Lactobacillus bulgaricus dan perbandingan volume antara susu skim dan kacang polong sebesar 9:1, pada hari pengamatan ke-14. Study of the Addition of Addition of Various Starter on Fermented Dairy on Physical of Milk This work studied the addition of milk peas to cow milk yoghurt. The variables of milk peas addition were 0ml, 10ml, 20ml, 30ml, 40ml with difference type of starter (i.e. Lactobacillus burgaricus, starter powder, yoghurt plain) and storage time. The viscosity test, ph-test, and organoleptic test were performed to analyze the yoghurt. The highest viscosity was found at yoghurt with starter addition of Lactobacillus bulgaricus and milk and peanut ratio of 9:1, after 14 days storage.
ANALISA KADAR LEMAK DALAM SUSU PERAH SAPI MENGGUNAKAN GAYA SENTRIFUGASI Masruroh, Hidayatul; Masruroh, Ulla Disky; Nugraheni, Fransisca Sri; Paramita, Vita
METANA Vol 14, No 1 (2018): Juni 2018
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (852.971 KB) | DOI: 10.14710/metana.v14i1.19172

Abstract

Selama berabad-abad susu telah dikenal sebagai bahan pangan yang dibutuhkan oleh manusia, karena susu banyak mengandung semua komponen bahan yang diperlukan oleh manusia. Kandungan terbesar susu adalah air dan lemak. Penelitian ini melakukan pengujian kandungan lemak pada susu sapi murni menggunakan gaya sentrifugasi, dengan tujuan untuk mengetahui pengaruh variabel berubah, berupa suhu yang digunakan dalam penimpanan susu yaitu 50C, 250C dan 300C, putaran yang digunakan selama percobaan yaitu 1772 rpm, 2080 rpm, 2455 rpm, 3266 rpm, dan 4080 rpm serta waktu yang digunakan yaitu 15 menit, 20 menit dan 25 menit terhadap pemisahan lemak dalam susu sapi murni. Uji analisa pada penelitian ini meliputi uji kandungan lemak, pH, densitas dan viskositas. Pada penelitian tersebut variabel paling optimal yaitu susu pada suhu 300C dengan kecepatan putaran 2455 rpm dan dalam waktu 25 menit mendapatkan hasil kandungan lemak sebesar 2,5ml. Sedangkan hasil pengukuran pH dari ketiga variabel mendapatkan hasil 6,5. Untuk densitas hasil yang didapat yaitu 1,014;1,052; 1,036 masing-masing pada suhu 50C,250C,300C dan untuk viskositas sebesar 1,46. Hasil penelitian menunjukkan bahwa tidak perbedaan signifikan pengaruh kecepatan putaran sentrifugasi terhadap densitas, pH maupun viskositas. Namun terdapat pengaruh putaran kecepatan sentrifugasi terhadap kadar lemak yang terpisahkan. Semakin tinggi suhu penyimpanan disertai peningkatan kecepatan putaran sentrifugasi, maka semakin tinggi kadar lemak yang terpisahkan.    Fat Content Separation Analysis from Dairy Milk by using Centrifuge For centuries dairy has been well known as the food needed by humans, due to its benefits for growth. The major content of milk is water and fat. This study examined the fat content of pure cow's milk using centrifugation force, with the aim to know the effect of independent variables, such as the temperature used in milk storage (5, 25 and 30 0C), the rotation speed of centrifugation (1772, 2080, 2455, 3266, and 4080 rpm) and the centrifugation time (15, 20 and 25 minutes) against the separation of fat in pure cow's milk. The analysis was including fat content test, pH, density and viscosity. In this study, the most optimum variables of fat content separation from milk (2.5 ml) were found at temperature of 300C with the centrifugation speed of 2455 rpm rotation and within 25 minutes. While, there were no different of the pH (6.5) and viscosity (1.46) regarding to the dependent variables. For the density, the results obtained are 1.014, 1.052; 1,036 for each at 50C, 250C, 300C. The result showed that there were no significant difference in the effect of centrifugation rotation speed to density, pH and viscosity. However, increasing the centrifugation rotation speed increased the fat content. The higher the storage temperature along with the increased speed of the centrifugation cycle, were resulted the higher the separated fat content.
PENGEMBANGAN PROSES ENZIMATIS GELOMBANG MIKRO UNTUK PRODUKSI ASAM LEMAK DARI BUAH SAWIT SECARA IN SITU Yulianto, Mohammad Endy; Abidin, Zainal; S, FS Nugraheni; Paramita, Vita
METANA Vol 6, No 02 (2010): Desember 2010
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (93.375 KB) | DOI: 10.14710/metana.v6i2.3854

Abstract

Abstract Vegetable oil is one of plantation commodity and used as food source and oleochemical. One of the connection between vegetable industry and oleochemical industry is the conversion of vegetable oil into fatty acid. Indonesia is one of major producer of Crude Palm Oil (CPO), Palm Kernel Oil (PKO) and Cocos Nucifera Oil (CNO), but Indonesia is also import fatty acid in the application of paint, plastics, cosmetics, detergent and soap industry. These facts show a pityfull condition of vegetable oil industry. Therefore, it is neccesary to take an effort in order to fulfill our domestic demand of fatty acid. Up to now, the fatty acid is produce by converting CPO into fatty acid, which provide high cost production due to the expensive process of CPO production. An alternative process was proposed by cutting the two stages of fatty acid production into one stage. This stage covered the direct enzymatics production of fatty acid from fresh fruit of palm oil. The lipase of palm oil is inactivated in a microwave based-enzymatics hydrolysis bioeractor. The research objectives was developing the fatty acid production through microwave biochemical process by activate the lipase enzyme of the fresh fruit of palm oil. The parameters examined were including pH, ratio of water-fruit, and the milling of the palm oil as time function. The lipase activity as a result of microwave tunning up process was increasing along with the increasing of the reaction temperature. Without the addition of buffer, the acidity of the system decreased along with the production of fatty acid. Along with the increasing of the water concentration, the fatty acid produced was also increased.   Key Words: fatty acid, lipase, microwave
PENGARUH SUHU TERHADAP KADAR AIR DAN AKTIVITAS AIR DALAM BAHAN PADA KUNYIT (CURCUMA LONGA) DENGAN ALAT PENGERING ELECTRICAL OVEN Leviana, Wilandika; Paramita, Vita
METANA Vol 13, No 2 (2017): Desember 2017
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1174.163 KB) | DOI: 10.14710/metana.v13i2.18012

Abstract

Kunyit merupakan tanaman obat berupa semak dan bersifat tahunan (parenial). Kandungan air yang cukup tinggi membuat kunyit harus diolah sebelum disimpan dalam jangka waktu yang lama. Pada penelitian ini pengeringan kunyit dengan menggunakan electrical oven. Proses pengeringan kunyit dilakukan dengan variabel berubah seperti jenis bahan, suhu, dan ketebalan irisan. Jenis bahan yang digunakan yaitu kunyit orange dan kunyit putih, variabel suhu pengeringan 700C, 800C, 1000C serta variabel irisan 1mm, 2mm, 3mm, dan 4mm. Uji analisa pada penelitian ini meliputi analisa kadar air, aktivitas air, dan organoleptik seperti uji warna, aroma, dan penampakan fisik. Pada penilitian tersebut didapatkan variabel optimal pada jenis kunyit orange dan putih yaitu pada variabel suhu pengeringan 800C dengan ketebalan irisan 3mm waktu pengeringan selama 135 menit untuk kunyit putih dan 150 menit untuk kunyit orange. Kadar air sebesar 3,515% dan 0,11 aktivitas air pada kunyit putih, aroma dan bentuk yang khas warna dan kunyit serta tidak berubah bentuk, sedangkan pada kunyit orange kadar air sebesar 2,741% dan aktivitas air sebesar 0,061 aroma yang sedikit khas kunyit dengan warna putih kekuningan. Effect of Temperature on Water Content And Water Activity In Material On Turmeric (Curcuma Longa) With Tools Electrical Oven Dryer Turmeric is a medicinal plant of bush and annual (parenial). The water content is high enough to make turmeric should be processed before being stored for long periods. In this research drying turmeric using electrical oven. The process of drying turmeric by changing variables such as material type, temperature, and slice thickness. Type of materials used are orange turmeric and white turmeric, drying temperature variables 700C, 800C, 1000C and variable slices 1mm, 2mm, 3mm, and 4mm. Test analysis in this study include water content, water activity, and organoleptic analysis such as color, aroma, and physical appearance. In the research, the optimum variables on turmeric and white turmeric were varied in drying temperature 800C with 3mm slice thickness drying time for 135 minutes for white turmeric and 150 minutes for turmeric. Water content of 3,515% and 0.11 of water activity in white turmeric, aroma and shapes typical of color and turmeric and unchanged, while in turmeric orange moisture of 2.741% and water activity of 0.061 a slightly turmeric-white scent with white Yellowish. 
EMULSIFIKASI EKSTRAK KULIT DAN BUAH NAGA MERAH MENGGUNAKAN XANTHAN GUM: ANALISIS KADAR FENOLIK, KADAR FLAVONOID DAN KESTABILAN EMULSI Paramita, Vita; Abidin, Zainal; Wikanta, Deddy K; Aini, Falasifah N; Adiatma, Afifta L
METANA Vol 11, No 02 (2015): Desember 2015
Publisher : Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (886.27 KB) | DOI: 10.14710/metana.v11i02.14753

Abstract

Abstrak                 Pertumbuhan produksi buah naga di Indonesia meningkat dengan munculnya kebun buah yang memproduksi buah naga. Pertumbuhan ini perlu diikuti pula dengan pemanfaatan zat aktif dalam buah naga, terutama senyawa fenolik dan flavonoid. Pengembangan ekstrak buah naga dalam bentuk emulsi merupakan tantangan utama dalam bidang pangan maupun farmasi untuk meningkatkan efektifitas kinerja komponen-komponen zat antioksidan. Selain itu, pemanfaatan ekstrak tumbuhan jauh lebih murah secara ekonomis dibandingkan dengan hasil purifikasi dari senyawa tertentu yang mahal. Penelitian ini menggunakan buah naga merah lokal (Hylocereus polyrhizus) dalam bentuk emulsi dengan menggunakan xanthan gum sebagai zat penstabil. Tujuan dari penelitian ini adalah mengevaluasi pengaruh kadar fenolik dan kadar flavonoid dalam buah naga merah sebagai antioksidan serta kestabilannya dalam bentuk emulsi. Metode analisa yang diterapkan meliputi analisa kadar fenolik, kadar flavonoid, kadar air dan tes kestabilan emulsi. Dapat disimpulkan bahwa kadar fenolik ekstrak buah naga (9,66 mg/g) 14 kali lebih besar dibandingkan dengan kadar fenolik pada ekstrak kulit buah naga (0,69 mg/g). Sementara, hampir tidak ada perbedaan terhadap hasil kadar flavonoid antara kulit maupun daging buah naga. Suhu penyimpanan berpengaruh signifikan terhadap kestabilan emulsi ekstrak kulit (0,14 mg/g) maupun buah naga (0,15 mg/g). Emulsi yang disimpan pada suhu 8 °C tidak menunjukkan adanya perubahan warna selama masa penyimpanan (7 hari). Kata kunci: H. polyrhizus, emulsi, xanthan gum, fenolik, flavonoid   Abstract                 Production growth of dragon fruit in Indonesia increased and supported by the fruit farms. This production growth should be followed by the utilization of the active substances from the dragon fruit. i.e. phenolic and flavonoid. The development of dragon fruit extract as an emulsion provided a challenge in food and pharmaceutical application. The active substances from dragon fruit extract provided the antioxidant capability and cost effectiveness while comparing them to the expensive purified of specific component. This work studied the emulsification of the peel and the flesh of local dragon fruit (Hylocereus polyrhizus) by applying xanthan gum as stabilizer and evaluated the phenolic, flavonoid content and their emulsion stability. Analysis applied were including phenolic content, flavonoid content, moisture content and organoleptically of emulsion stability test. Phenolic concentration contained on the flesh (9,66 mg/g) fourteen times higher than on the peel of local dragon fruit (0,69 mg/g). Meanwhile, both peels and flesh of the dragon fruit were containing no differences on their flavonoid content (0,14 and 0,15 mg/g). Storing emulsion on the 8 °C did not show any color change for periode of 7 days.  Keywords: H. polyrhizus, emulsion, xanthan gum, phenolic, flavonoid