Muliasari Kartikawati - Academia.edu (original) (raw)
Papers by Muliasari Kartikawati
Journal of Developments in Sustainable Agriculture, 2014
Biodiesel is a renewable fuel that is produced from oils derived from plants, animals, or microbe... more Biodiesel is a renewable fuel that is produced from oils derived from plants, animals, or microbes. It is nontoxic and biodegradable. Various methods such as transesterification, blending, cracking, microemulsification, and pyrolysis have been developed to convert oils from biological sources into biodiesel that is comparable to diesel fuel. Transesterification, by a number of consecutive reversible reactions, is the most common method: triglycerides are converted stepwise to diglycerides, monoglycerides, and finally glycerol, with the liberation of fatty acid methyl ester defined as biodiesel at each step. Generally, an alcohol and a catalyst are needed for transesterification of triglycerides. Microalgae are microscopic (2-200 μm), autotrophic organisms that can grow by photosynthesis. Most are eukaryotes, but the prokaryotic cyanobacteria are often included. Some microalgae contain more than 70% (w/w, dry basis) lipids. Microalgae grow extremely rapidly under optimal conditions and can grow 100 times faster than terrestrial plants. The oil yield from microalgae containing 30% oil content is 58700 L ha-1 year-1 , which is much higher than that from other crops (e.g., 636 L ha-1 year-1 for soybean and 5366 L ha-1 year-1 for oil palm). Importantly, microalgal cultivation need not encroach on arable land suitable for food production. Currently, there are several areas of research on transesterification of microalgal oil. The conversion efficiency of biodiesel production via transesterification depends on microalgal characteristics, amount and type of alcohol used, catalyst, operating temperature, and reaction time. This study reviews the technologies that generate biodiesel from microalgae by transesterification. The relative performances of alkaline, acidic, and enzymatic catalysts are evaluated. New techniques used in biodiesel production, e.g., methods using microwaves and supercritical solutions, are discussed.
Bioresource Technology, Dec 1, 2013
This research demonstrated hydrolysis of wet microalgal lipid and esterification of free fatty ac... more This research demonstrated hydrolysis of wet microalgal lipid and esterification of free fatty acid (FFA) using acid in one-step process. The investigation of simultaneous hydrolysis-esterification (SHE) of wet microalgal lipid was conducted by using L27 orthogonal design and the effects of water content, volume of sulphuric acid, volume of methanol, temperature and time on SHE were examined. As a result, water content was found to be the most effective factor. The effects of various parameters on fatty acid methyl ester (FAME) content and equilibrium relation between FAME and FFA were also examined under water content 80%. Equimolar amounts of sulphuric acid and hydrochloric acid showed similar results. This method has great potential in terms of biodiesel production from microalgae since no organic solvents are used.
The Journal of Poultry Science
Slightly acidic electrolyzed water (SAEW) is used as a disinfectant for raw chicken meat. Because... more Slightly acidic electrolyzed water (SAEW) is used as a disinfectant for raw chicken meat. Because its volume for a single immersion exceeds 10 times the weight of meat, a large amount of wastewater is generated. Importantly, a higher frequency of immersion is believed to reduce microbial contamination. The objective of this study was to investigate the effect of SAEW immersion at different frequencies on the disinfection and quality of raw chicken legs, thereby possibly limiting the usage of SAEW. Immersion for 1, 3, and 5 times, with a 7:1 SAEW:meat ratio, and duration of 15 min was tested. Meat quality was evaluated based on total aerobic bacteria, Enterobactericeae, total volatile basic nitrogen, thiobarbituric acid reactive substances, and color. A higher immersion frequency lowered the numbers of total aerobic bacteria and Enterobacteriaceae. Moreover, two immersions with a SAEW:meat ratio of 4:1 and a total immersion time of 6 min reduced the bacterial load as effectively as a single 15-min immersion with a SAEW:meat ratio of 7:1. Higher frequencies of SAEW immersion also resulted in lower total volatile basic nitrogen and lipid oxidation after 0 or 3 days of storage. They did, however, magnify the change in color, resulting in brighter meat. Overall, SAEW treatments with two to five immersions can improve the quality of raw chicken legs and reduce wastewater generation.
The awareness on healthier foods has increased in the past decades. Therefore, the incorporation ... more The awareness on healthier foods has increased in the past decades. Therefore, the incorporation of healthier ingredients which are rich in phytochemicals beneficial for health is also drawing huge attention by food technologists worldwide. Kelor (Moringa oleifera) leaves are highly valued as food with high nutritional value, and regarded as supplement of protein and calcium besides containing phytochemicals, glucosinalates and isothyiocyanates. The aim of the present work was to improve the protein, calcium, and fibre contents and organoleptic characteristics of milkfish (Chanos chanos) meatballs. Organoleptic test, and protein, calcium and fibre content measurements were therefore conducted to evaluate the resulting milkfish meatballs with and without the addition of kelor leaves. Results obtained showed that the addition of kelor leaves increased calcium but decreased the protein content of milkfish meatballs. Boiled treatment reduced the protein content of milkfish meatballs but...
Food Research, 2018
Meatballs are very popular in every social class in many developing countries including Indonesia... more Meatballs are very popular in every social class in many developing countries including Indonesia and are produced both under the cottage or commercial meat processing industries. Rice bran contains antioxidants and therefore the substitution of cassava starch (tapioca) in making meatball are expected to improve the functional quality of "bakso" into one of traditional healthy restructured meat product. Rice bran has antioxidant activity which different among varieties and agronomical environment. Therefore, the objective of this study was to determine the bioactive compounds such us antioxidant activity of crude extract of rice bran from Bramo, Serang and Menthik rice varieties, those were obtained from East Java, Indonesia and to study the efficacy of utilization the above rice bran to improve functional quality of meat ball. Results of the study showed that the best substitution preferred by panelists was the substitution of tapioca starch with 50% Serang rice bran with organoleptic scores of 4.98; 4.84; 4.93; 4.6; 4.5 and 4.9, respectively, for color, aroma, hardness, chewiness, taste, and flavor. This substitution treatment also increased (p<0.05) the antioxidant activity from 16.75% to 35.78% and total phenol of meatballs from 37.82 mg/100 g to 90.81 mg/100 g. The results also showed that substitution of tapioca starch with 50% Serang rice bran obviously improved the eating quality of the meatballs as a community healthy food.
Produksi Rosella dilakukan salah satunya oleh kelompok petani Toga Mandiri yang berlokasi di Desa... more Produksi Rosella dilakukan salah satunya oleh kelompok petani Toga Mandiri yang berlokasi di Desa Bringin Kec. Sambikerep, Surabaya Jawa Timur. Toga Mandiri telah mengembangkan berbagai produk olahan dari rosella, seperti minuman rosella, selai rosella dan rosella kering. Proses produksi rosella kering sebagian sudah menggunakan sollar dryer tetapi belum keseluruhan dikarenakan kapasitas dari sollar dryer saat ini yang masih terbatas. Dalam hal pemasaran, Toga Mandiri mengalami kesulitan dikarenakan pandemi Covid-19. Untuk mengatasi permasalah tersebut, kegiatan pengabdian masyarakat dilakukan dengan tujuan untuk menambah kapasitas dan kecepatan pengeringan sehingga dicapai peningkatan kualitas dari produk rosella kering yang dihasilkan dan meningkatkan jangkauan pemasaran dari kelompok tani Toga Mandiri. Aktivitas pengabdian masyarakat adalah membantu permasalahan produksi dalam bentuk penerapan solar dryer untuk meningkatkan kualitas produksi dan permasalahan pemasaran dalam bentu...
Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and al... more Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and also very popular as a natural sweetener in Indonesia, and nowadays it is also becoming popular as a sweetener in some developed countries. This product is still produced in cottage level with a wide quality level and this study tried to investigate the indigenous technology of tapping, collecting and processing coconut sap in Kemloko Village, Blitar Regency and the sugar components of either fresh coconut sap without and with preservative as a raw material in producing coconut sugar. The HPLC analysis of sugar components of samples showed that the fresh coconut sap without preservative start undergoes fermentation as its sucrose content decreasing while its fructose and glucose contents were increased compared to the one with preservative. On the contrary, the sucrose component of coconut sugar prepared using fresh coconut sap without preservative were lower while its fructose and glucose...
Food Research
Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and al... more Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and also very popular as a natural sweetener in Indonesia, and nowadays it is also becoming popular as a sweetener in some developed countries. This product is still produced in cottage level with a wide quality level and this study tried to investigate the indigenous technology of tapping, collecting and processing coconut sap in Kemloko Village, Blitar Regency and the sugar components of either fresh coconut sap without and with preservative as a raw material in producing coconut sugar. The HPLC analysis of sugar components of samples showed that the fresh coconut sap without preservative start undergoes fermentation as its sucrose content decreasing while its fructose and glucose contents were increased compared to the one with preservative. On the contrary, the sucrose component of coconut sugar prepared using fresh coconut sap without preservative were lower while its fructose and glucose contents were higher compared to the one prepared using fresh coconut sap with preservative. It can be concluded that the indigenous technique of tapping, collecting and processing fresh coconut sap in this area affected the quality of coconut sugar. Therefore, an investigation of better and safer tapping, collecting and processing techniques are crucial needed to improve the coconut sugar quality.
Bioresource Technology, 2013
This research demonstrated hydrolysis of wet microalgal lipid and esterification of free fatty ac... more This research demonstrated hydrolysis of wet microalgal lipid and esterification of free fatty acid (FFA) using acid in one-step process. The investigation of simultaneous hydrolysis-esterification (SHE) of wet microalgal lipid was conducted by using L27 orthogonal design and the effects of water content, volume of sulphuric acid, volume of methanol, temperature and time on SHE were examined. As a result, water content was found to be the most effective factor. The effects of various parameters on fatty acid methyl ester (FAME) content and equilibrium relation between FAME and FFA were also examined under water content 80%. Equimolar amounts of sulphuric acid and hydrochloric acid showed similar results. This method has great potential in terms of biodiesel production from microalgae since no organic solvents are used.
Jurnal Sains dan Terapan Kimia
Gas Chromatography was introduced traditionally for the first time by James and Martin in 1952. A... more Gas Chromatography was introduced traditionally for the first time by James and Martin in 1952. As years went on, gas chromatography was further developed by combining various detectors and was used for different purposes. In this journal, 4 different types of detectors coupled with Gas Chromatography were discussed: Gas Chromatography-Mass Spectrometry (GC-MS), Gas Chromatography-Olfactometry (GC-O), Gas Chromatography-Flame Ionization (GC-FID), Gas Chromatography-Time of Flight (GC-TOF), and also a new column technology: Multidimensional Gas Chromatography (MDGC). Each type is unique and utilized differently since they differ in their end detector. These detectors may further be combined to obtain better identification of volatile compounds.
Food Research, 2018
Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and al... more Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and also very popular as a natural sweetener in Indonesia, and nowadays it is also becoming popular as a sweetener in some developed countries. This product is still produced in cottage level with a wide quality level and this study tried to investigate the indigenous technology of tapping, collecting and processing coconut sap in Kemloko Village, Blitar Regency and the sugar components of either fresh coconut sap without and with preservative as a raw material in producing coconut sugar. The HPLC analysis of sugar components of samples showed that the fresh coconut sap without preservative start undergoes fermentation as its sucrose content decreasing while its fructose and glucose contents were increased compared to the one with preservative. On the contrary, the sucrose component of coconut sugar prepared using fresh coconut sap without preservative were lower while its fructose and glucose contents were higher compared to the one prepared using fresh coconut sap with preservative. It can be concluded that the indigenous technique of tapping, collecting and processing fresh coconut sap in this area affected the quality of coconut sugar. Therefore, an investigation of better and safer tapping, collecting and processing techniques are crucial needed to improve the coconut sugar quality.
Journal of Developments in Sustainable Agriculture, 2014
Biodiesel is a renewable fuel that is produced from oils derived from plants, animals, or microbe... more Biodiesel is a renewable fuel that is produced from oils derived from plants, animals, or microbes. It is nontoxic and biodegradable. Various methods such as transesterification, blending, cracking, microemulsification, and pyrolysis have been developed to convert oils from biological sources into biodiesel that is comparable to diesel fuel. Transesterification, by a number of consecutive reversible reactions, is the most common method: triglycerides are converted stepwise to diglycerides, monoglycerides, and finally glycerol, with the liberation of fatty acid methyl ester defined as biodiesel at each step. Generally, an alcohol and a catalyst are needed for transesterification of triglycerides. Microalgae are microscopic (2-200 μm), autotrophic organisms that can grow by photosynthesis. Most are eukaryotes, but the prokaryotic cyanobacteria are often included. Some microalgae contain more than 70% (w/w, dry basis) lipids. Microalgae grow extremely rapidly under optimal conditions and can grow 100 times faster than terrestrial plants. The oil yield from microalgae containing 30% oil content is 58700 L ha-1 year-1 , which is much higher than that from other crops (e.g., 636 L ha-1 year-1 for soybean and 5366 L ha-1 year-1 for oil palm). Importantly, microalgal cultivation need not encroach on arable land suitable for food production. Currently, there are several areas of research on transesterification of microalgal oil. The conversion efficiency of biodiesel production via transesterification depends on microalgal characteristics, amount and type of alcohol used, catalyst, operating temperature, and reaction time. This study reviews the technologies that generate biodiesel from microalgae by transesterification. The relative performances of alkaline, acidic, and enzymatic catalysts are evaluated. New techniques used in biodiesel production, e.g., methods using microwaves and supercritical solutions, are discussed.
Bioresource Technology, Dec 1, 2013
This research demonstrated hydrolysis of wet microalgal lipid and esterification of free fatty ac... more This research demonstrated hydrolysis of wet microalgal lipid and esterification of free fatty acid (FFA) using acid in one-step process. The investigation of simultaneous hydrolysis-esterification (SHE) of wet microalgal lipid was conducted by using L27 orthogonal design and the effects of water content, volume of sulphuric acid, volume of methanol, temperature and time on SHE were examined. As a result, water content was found to be the most effective factor. The effects of various parameters on fatty acid methyl ester (FAME) content and equilibrium relation between FAME and FFA were also examined under water content 80%. Equimolar amounts of sulphuric acid and hydrochloric acid showed similar results. This method has great potential in terms of biodiesel production from microalgae since no organic solvents are used.
The Journal of Poultry Science
Slightly acidic electrolyzed water (SAEW) is used as a disinfectant for raw chicken meat. Because... more Slightly acidic electrolyzed water (SAEW) is used as a disinfectant for raw chicken meat. Because its volume for a single immersion exceeds 10 times the weight of meat, a large amount of wastewater is generated. Importantly, a higher frequency of immersion is believed to reduce microbial contamination. The objective of this study was to investigate the effect of SAEW immersion at different frequencies on the disinfection and quality of raw chicken legs, thereby possibly limiting the usage of SAEW. Immersion for 1, 3, and 5 times, with a 7:1 SAEW:meat ratio, and duration of 15 min was tested. Meat quality was evaluated based on total aerobic bacteria, Enterobactericeae, total volatile basic nitrogen, thiobarbituric acid reactive substances, and color. A higher immersion frequency lowered the numbers of total aerobic bacteria and Enterobacteriaceae. Moreover, two immersions with a SAEW:meat ratio of 4:1 and a total immersion time of 6 min reduced the bacterial load as effectively as a single 15-min immersion with a SAEW:meat ratio of 7:1. Higher frequencies of SAEW immersion also resulted in lower total volatile basic nitrogen and lipid oxidation after 0 or 3 days of storage. They did, however, magnify the change in color, resulting in brighter meat. Overall, SAEW treatments with two to five immersions can improve the quality of raw chicken legs and reduce wastewater generation.
The awareness on healthier foods has increased in the past decades. Therefore, the incorporation ... more The awareness on healthier foods has increased in the past decades. Therefore, the incorporation of healthier ingredients which are rich in phytochemicals beneficial for health is also drawing huge attention by food technologists worldwide. Kelor (Moringa oleifera) leaves are highly valued as food with high nutritional value, and regarded as supplement of protein and calcium besides containing phytochemicals, glucosinalates and isothyiocyanates. The aim of the present work was to improve the protein, calcium, and fibre contents and organoleptic characteristics of milkfish (Chanos chanos) meatballs. Organoleptic test, and protein, calcium and fibre content measurements were therefore conducted to evaluate the resulting milkfish meatballs with and without the addition of kelor leaves. Results obtained showed that the addition of kelor leaves increased calcium but decreased the protein content of milkfish meatballs. Boiled treatment reduced the protein content of milkfish meatballs but...
Food Research, 2018
Meatballs are very popular in every social class in many developing countries including Indonesia... more Meatballs are very popular in every social class in many developing countries including Indonesia and are produced both under the cottage or commercial meat processing industries. Rice bran contains antioxidants and therefore the substitution of cassava starch (tapioca) in making meatball are expected to improve the functional quality of "bakso" into one of traditional healthy restructured meat product. Rice bran has antioxidant activity which different among varieties and agronomical environment. Therefore, the objective of this study was to determine the bioactive compounds such us antioxidant activity of crude extract of rice bran from Bramo, Serang and Menthik rice varieties, those were obtained from East Java, Indonesia and to study the efficacy of utilization the above rice bran to improve functional quality of meat ball. Results of the study showed that the best substitution preferred by panelists was the substitution of tapioca starch with 50% Serang rice bran with organoleptic scores of 4.98; 4.84; 4.93; 4.6; 4.5 and 4.9, respectively, for color, aroma, hardness, chewiness, taste, and flavor. This substitution treatment also increased (p<0.05) the antioxidant activity from 16.75% to 35.78% and total phenol of meatballs from 37.82 mg/100 g to 90.81 mg/100 g. The results also showed that substitution of tapioca starch with 50% Serang rice bran obviously improved the eating quality of the meatballs as a community healthy food.
Produksi Rosella dilakukan salah satunya oleh kelompok petani Toga Mandiri yang berlokasi di Desa... more Produksi Rosella dilakukan salah satunya oleh kelompok petani Toga Mandiri yang berlokasi di Desa Bringin Kec. Sambikerep, Surabaya Jawa Timur. Toga Mandiri telah mengembangkan berbagai produk olahan dari rosella, seperti minuman rosella, selai rosella dan rosella kering. Proses produksi rosella kering sebagian sudah menggunakan sollar dryer tetapi belum keseluruhan dikarenakan kapasitas dari sollar dryer saat ini yang masih terbatas. Dalam hal pemasaran, Toga Mandiri mengalami kesulitan dikarenakan pandemi Covid-19. Untuk mengatasi permasalah tersebut, kegiatan pengabdian masyarakat dilakukan dengan tujuan untuk menambah kapasitas dan kecepatan pengeringan sehingga dicapai peningkatan kualitas dari produk rosella kering yang dihasilkan dan meningkatkan jangkauan pemasaran dari kelompok tani Toga Mandiri. Aktivitas pengabdian masyarakat adalah membantu permasalahan produksi dalam bentuk penerapan solar dryer untuk meningkatkan kualitas produksi dan permasalahan pemasaran dalam bentu...
Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and al... more Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and also very popular as a natural sweetener in Indonesia, and nowadays it is also becoming popular as a sweetener in some developed countries. This product is still produced in cottage level with a wide quality level and this study tried to investigate the indigenous technology of tapping, collecting and processing coconut sap in Kemloko Village, Blitar Regency and the sugar components of either fresh coconut sap without and with preservative as a raw material in producing coconut sugar. The HPLC analysis of sugar components of samples showed that the fresh coconut sap without preservative start undergoes fermentation as its sucrose content decreasing while its fructose and glucose contents were increased compared to the one with preservative. On the contrary, the sucrose component of coconut sugar prepared using fresh coconut sap without preservative were lower while its fructose and glucose...
Food Research
Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and al... more Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and also very popular as a natural sweetener in Indonesia, and nowadays it is also becoming popular as a sweetener in some developed countries. This product is still produced in cottage level with a wide quality level and this study tried to investigate the indigenous technology of tapping, collecting and processing coconut sap in Kemloko Village, Blitar Regency and the sugar components of either fresh coconut sap without and with preservative as a raw material in producing coconut sugar. The HPLC analysis of sugar components of samples showed that the fresh coconut sap without preservative start undergoes fermentation as its sucrose content decreasing while its fructose and glucose contents were increased compared to the one with preservative. On the contrary, the sucrose component of coconut sugar prepared using fresh coconut sap without preservative were lower while its fructose and glucose contents were higher compared to the one prepared using fresh coconut sap with preservative. It can be concluded that the indigenous technique of tapping, collecting and processing fresh coconut sap in this area affected the quality of coconut sugar. Therefore, an investigation of better and safer tapping, collecting and processing techniques are crucial needed to improve the coconut sugar quality.
Bioresource Technology, 2013
This research demonstrated hydrolysis of wet microalgal lipid and esterification of free fatty ac... more This research demonstrated hydrolysis of wet microalgal lipid and esterification of free fatty acid (FFA) using acid in one-step process. The investigation of simultaneous hydrolysis-esterification (SHE) of wet microalgal lipid was conducted by using L27 orthogonal design and the effects of water content, volume of sulphuric acid, volume of methanol, temperature and time on SHE were examined. As a result, water content was found to be the most effective factor. The effects of various parameters on fatty acid methyl ester (FAME) content and equilibrium relation between FAME and FFA were also examined under water content 80%. Equimolar amounts of sulphuric acid and hydrochloric acid showed similar results. This method has great potential in terms of biodiesel production from microalgae since no organic solvents are used.
Jurnal Sains dan Terapan Kimia
Gas Chromatography was introduced traditionally for the first time by James and Martin in 1952. A... more Gas Chromatography was introduced traditionally for the first time by James and Martin in 1952. As years went on, gas chromatography was further developed by combining various detectors and was used for different purposes. In this journal, 4 different types of detectors coupled with Gas Chromatography were discussed: Gas Chromatography-Mass Spectrometry (GC-MS), Gas Chromatography-Olfactometry (GC-O), Gas Chromatography-Flame Ionization (GC-FID), Gas Chromatography-Time of Flight (GC-TOF), and also a new column technology: Multidimensional Gas Chromatography (MDGC). Each type is unique and utilized differently since they differ in their end detector. These detectors may further be combined to obtain better identification of volatile compounds.
Food Research, 2018
Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and al... more Coconut sugar is widely used in Indonesian and other Asian countries cuisine for centuries and also very popular as a natural sweetener in Indonesia, and nowadays it is also becoming popular as a sweetener in some developed countries. This product is still produced in cottage level with a wide quality level and this study tried to investigate the indigenous technology of tapping, collecting and processing coconut sap in Kemloko Village, Blitar Regency and the sugar components of either fresh coconut sap without and with preservative as a raw material in producing coconut sugar. The HPLC analysis of sugar components of samples showed that the fresh coconut sap without preservative start undergoes fermentation as its sucrose content decreasing while its fructose and glucose contents were increased compared to the one with preservative. On the contrary, the sucrose component of coconut sugar prepared using fresh coconut sap without preservative were lower while its fructose and glucose contents were higher compared to the one prepared using fresh coconut sap with preservative. It can be concluded that the indigenous technique of tapping, collecting and processing fresh coconut sap in this area affected the quality of coconut sugar. Therefore, an investigation of better and safer tapping, collecting and processing techniques are crucial needed to improve the coconut sugar quality.