Total = (100%)

(1)

LEMBAR

HASIL PENILAIAN SEJAWAT SEBIDANG ATAU PEER REVIEW KARYA ILMIAH : PROSIDING

Judul Karya Ilmiah : The nutritional enrichment of dried noodles by using phycocyanin extracted from Spirulina sp as an effort of food fortification

Jumlah Penulis : 8 Orang

Status Pengusul : Penulis ke-8

Identitas Prosiding : a. Judul Prosiding : The 3rd International Conference of Chemical and Materials Engineering

b. ISBN/ISSN : Online ISSN: 1742-6596, Print ISSN: 1742-6588 c. Thn Terbit, Tempat Pelaks. : 2019, Semarang, Indonesia

d. Penerbit/Organiser : IOP Publishing Ltd

e. Alamat Repository/Web : https://iopscience.iop.org/article/10.1088/1742- 6596/1295/1/012036

Alamat Artikel : https://iopscience.iop.org/article/10.1088/1742- 6596/1295/1/012036/pdf

f. Terindeks di (jika ada) : Scopus Kategori Publikasi Makalah :

√ Prosiding

Forum Ilmiah Internasional (beri

pada kategori yang tepat) Prosiding

Forum Ilmiah Nasional Hasil Penilaian

Peer Review

:

Komponen Yang Dinilai

Nilai Reviewer

Nilai Rata- Reviewer I Reviewer II rata

a. Kelengkapan unsur isi prosiding (10%) 2,00 3,00 2,50

b. Ruang lingkup dan kedalaman pembahasan (30%) 8,00 7,00 7,50

c. Kecukupan dan kemutahiran data/informasi dan metodologi (30%)

8,50 8,00 8,25

d. Kelengkapan unsur dan kualitas terbitan/prosiding(30%) 8,30 9,00 8,65

26,80 27,00 26,90

Nilai Pengusul = (40% x 26,90)/7= 1,54

Semarang, Reviewer 2

Prof. Dr. Istadi, S.T., M.T.

NIP. 197103011997021001

Unit Kerja : Teknik Kimia FT UNDIP

Reviewer 1

Prof. Dr. Widayat, S.T., M.T.

NIP. 197206091998031001

Unit Kerja : Teknik Kimia FT UNDIP

(2)

LEMBAR

HASIL PENILAIAN SEJAWAT SEBIDANG ATAU PEER REVIEW KARYA ILMIAH : PROSIDING

Judul Karya Ilmiah : The nutritional enrichment of dried noodles by using phycocyanin extracted from Spirulina sp as an effort of food fortification

Jumlah Penulis : 8 Orang Status Pengusul : Penulis ke-8

Identitas Prosiding : a. Judul Prosiding : The 3rd International Conference of Chemical and Materials Engineering

b. ISBN/ISSN : Online ISSN: 1742-6596, Print ISSN: 1742-6588 c. Thn Terbit, Tempat Pelaks. : 2019, Semarang, Indonesia

d. Penerbit/Organiser : IOP Publishing Ltd

e. Alamat Repository/Web : https://iopscience.iop.org/article/10.1088/1742- 6596/1295/1/012036

Alamat Artikel : https://iopscience.iop.org/article/10.1088/1742- 6596/1295/1/012036/pdf

f. Terindeks di (jika ada) : Scopus Kategori Publikasi Makalah :

√ Prosiding Forum Ilmiah Internasional

(beri pada kategori yang tepat)

Prosiding Forum Ilmiah Nasional

Hasil Penilaian Peer Review :

Komponen Yang Dinilai

Nilai Maksimal Prosiding Nilai Akhir Yang Diperoleh Internasional Nasional

a. Kelengkapan unsur isi prosiding (10%) 3,00 2,0

b. Ruang lingkup dan kedalaman pembahasan (30%)

9,00 8,0

c. Kecukupan dan kemutahiran data/informasi dan metodologi (30%)

9,00 8,5

d. Kelengkapan unsur dan kualitas terbitan/prosiding(30%)

9,00 8,3

Catatan Penilaian Paper oleh Reviewer :

1. Kesesuaian dan kelengkapan unsur isi paper:

Kelengkapan jurnal terdiri dari ketua editor dan anggota sdh berbagai universitas, Reviewer,daftar isi, petunjuk penulisan dan indeks judul dan obyek. Scope Proceeding tentang bahan alam yaitu penambahan ekstraksi spirulina yaitu pycocyanin pada pembuatan mie instan dengan repon daya kembang. Artikel telah mengikuti format

2. Ruang lingkup dan kedalaman pembahasan:

Ruang lingkup sesuai bidang kimia khusus kimia bahan alam. Dalam pembahasan lebih banyak diskripsi sudah memberikan alasan terhadap fenomena yang terjadi. Literartur pembanding sudah digunakan untuk hasil hasil utama

3. Kecukupan dan kemutakhiran data/informasi dan metodologi:

Literatur yang terbaru dari penulis lain 5 tahun terakhir berjumlah 5 buah dari 7 artikel. Metode merupakan ulangan dari peneliti sebelumnya dan sudah umum.

4. Kelengkapan unsur dan kualitas terbitan:

Penerbit dari adalah IOPScience dari UK yang telah berpegalaman dalam bidang. Cukup banyak jurnal dan prosiding dari penerbit ini, dengan editorial board dari Universitas Diponegoro dan sebagain besar penulis Indonesia

Semarang, 2 Mei 2020 Reviewer 1

Prof. Dr. Widayat, S.T., M.T.

NIP. 197206091998031001

Unit Kerja : Teknik Kimia FT UNDIP

Total = (100%) 30,00 26,8

Nilai Pengusul = (40% x 26,8)/7= 1,53

(3)

(4)

Document details

1 of 22

The nutritional enrichment of dried noodles by using phycocyanin extracted from Spirulina sp as an eﬀort of food fortiﬁcation

(Conference Paper) (Open Access)

, , , , , , ,

Departement of Chemical Engineering, Faculty of Engineering, Diponegoro University, Indonesia Physic Department, Faculty of Science and Mathematics, Diponegoro University, Indonesia Chemistry Department, Faculty of Science and Mathematics, Diponegoro University, Indonesia

Abstract

In order to increase the nutrition value of noodles, the food fortiﬁcation by using bioactive compound was conducted.

The objective of this study was to evaluate the quality characteristics of dried noodles when diﬀerent concentrations of phycocyanin powder were added to the noodles and assess the eﬀect of phycocyanin to the organoleptic value. The phycocyanin was added at the concentration of 0.5%;1% and 1.5% and the cooking values, swelling index and organoleptic test were performed as product evaluation. The result showed that increasing the phycocyanin leads to the increase of swelling index of noodles as well as the cooking losses. The optimum cooking time was achieved at 6 min at the phycocyanin content of 0.5%. These optimum conditions provided the optimum cooking losses of 1.4%, swelling index of 68% and better appearance. © 2019 Published under licence by IOP Publishing Ltd.

SciVal Topic Prominence

Topic:

Prominence percentile: 93.754

Indexed keywords

Engineering controlled terms:

Nutrition Quality control Swelling

Engineering uncontrolled terms

Bioactive compounds Food fortiﬁcation Nutrition value Optimum conditions Product evaluation Quality characteristic Spirulina sp Swelling index

Engineering main heading:

Cooking

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Journal of Physics: Conference Series

Volume 1295, Issue 1, 8 November 2019, Article number 012036

3rd International Conference on Chemical and Material Engineering, ICCME 2018; Department of Chemical Engineering, Faculty of Engineering, Diponegoro UniversitySemarang; Indonesia; 19 September 2018 through 20 September 2018; Code 155151

Hadiyanto, H.â Aziz, M.L.â Joelyna, F.A.â Sa'Adah, A.N.â Putra, M.S.â Filardli, A.M.â Sutanto, H.^b Suzery, M.^c

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References (7)

Spohrer, R., Larson, M., Maurin, C., Laillou, A., Capanzana, M., Garrett, G.S.

(2013) Food and nutrition bulletin, 34 (2 Suppl), pp. S50-61. .

Allen, L., De Benoist, B., Dary, O., Hurrell, R.

(2006) Guidelines on Food Fortiﬁcation with Micronutrients. . Geneva: World Health Organization

Hadiyanto, Suttrisnorhadi, Sutanto, H., Suzery, M.

(2016) Songklanakarin Journal of Science and Technology, 38 (4), pp. 391-398. .

Bharath Kumar, S., Prabhasankar, P.

(2015) Journal of Food Science and Technology, 52 (3), pp. 1404-1413. . doi: 10.1007/s13197-013-1126-4

Agustini, T.W., Ma'Ruf, W.F., Widayat, Wibowo, B.A., Hadiyanto

(Open Access)

(2017) IOP Conference Series: Earth and Environmental Science, 55 (1), art. no. 012068. . doi: 10.1088/1755-1315/55/1/012068

Chaiklahan, R., Chirasuwan, N., Bunnag, B.

(2012) Process Biochemistry, 47 (4), pp. 659-664. . doi: 10.1016/j.procbio.2012.01.010

Molyneuk, P.

(2004) Songklanakarin J. Sci. Technol., 26, pp. 211-221. .

ISSN: 17426588

Source Type: Conference Proceeding Original language: English

DOI: 10.1088/1742-6596/1295/1/012036 Document Type: Conference Paper Publisher: Institute of Physics Publishing

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1

The growing importance of staple foods and condiments used as ingredients in the food industry and implications for large-scale food fortiﬁcation programs in Southeast Asia.

Cited 20 times

2

Cited 885 times

3

Phyocyanin extraction from microalgae Spirulina platensis assisted by ultrasound irradiation: Eﬀect of time and temperature

Cited 10 times http://rdo.psu.ac.th/sjstweb/journal/38-4/38-4-7.pdf

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A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as inﬂuenced by low glycemic index ingredient

Cited 17 times http://www.springerlink.com/content/121580/

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5

Study on the eﬀect of diﬀerent concentration of Spirulina platensis paste added into dried noodle to its quality characteristics

Cited 5 times http://www.iop.org/EJ/volume/1755-1315

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6

Stability of phycocyanin extracted from Spirulina sp.: Inﬂuence of temperature, pH and preservatives

Cited 99 times

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The 3rd International Conference of Chemical and Materials Engineering IOP Conf. Series: Journal of Physics: Conf. Series 1295 (2019) 011001

IOP Publishing doi:10.1088/1742-6596/1295/1/011001

1

Preface

International Conference on Chemical and Material Engineering (ICCME) 2018 The 3

^rd

International Conference on Chemical and Material Engineering (ICCME) 2018 was held by the Department of Chemical Engineering - Universitas Diponegoro in conjunction with the 60

^th

anniversary of Faculty of Engineering - Universitas Diponegoro. The event was conducted on September 19

^th

2018 in Grand Candi Hotel Semarang - Indonesia. This event was the continuation of the preceding conferences held in 2013 and 2015. The ICCME 2018 brought “Chemical and Material Engineering for Sustainable Foods, Energy, and Environment” as the grand theme.

The objectives of this conference are:

 To disseminate and develop the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions in the fields of chemical and material engineering.

 To encourage international collaborations and joint ventures

 To promote and facilitate the growth of scientific and technical development in the field of chemical and material engineering development in Indonesia and the Asia region

Although the organizing committee received a total of 115 abstract papers, the scientific committee decided that only 97 papers were eligible for oral presentations which came from Indonesia, Malaysia, Myanmar, the Philippines, Taiwan, Japan and Austria. In addition, 3 keynote and 3 invited speakers from abroad were presented during this conference. This special issue proceeding presents 76 papers selected from the presented papers after being thoroughly peer reviewed.

Special thanks are due to all keynote and invited speakers for their participation, to

the Organizing Committee members for all their hard work in making the conference

to happen, especially Universitas Diponegoro Chemical Engineering Master Program

students who generously supported the conference. The Scientific Committee

members are also thanked for reviewing the submitted manuscripts and for assisting

in the editorial process. Finally, all who travelled to Semarang, Indonesia for the

meeting are acknowledged for deciding to attend and contribute to making this a

successful conference.

(14)

The 3rd International Conference of Chemical and Materials Engineering IOP Conf. Series: Journal of Physics: Conf. Series 1295 (2019) 011001

IOP Publishing doi:10.1088/1742-6596/1295/1/011001

2

We greatly hope that this proceeding will be advantageous in future implementations of chemical and material engineering, not only to the academia, but also to the industries by which broadening our scientific perspective.

Andri Cahyo Kumoro & Dyah Hesti Wardhani

Conference Scientific and Organizing Committee Chairs

Conference Scientific Committee:

1. Prof. Dr. Andri Cahyo Kumoro, ST, MT (Chair-Indonesia) 2. Prof. Dr. Hadiyanto, ST, MSc (Indonesia)

3. Prof. Hong-Wei Yen (Taiwan)

4. Prof. Abdul Latif Ahmad (Malaysia)

5. Dr. Oki Muraza (Kingdom of Saudi Arabia)

6. Dr. Xosè Antòn Vàzquez Àlvarez (Spain)

7. Dr. Ivan Salmeron Ochoa (Mexico)

(15)

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Volume 1295 2019

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The 3rd International Conference of Chemical and Materials Engineering 19–20 September 2018, Semarang, Indonesia

Accepted papers received: 09 July 2019 Published online: 08 November 2019

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012001

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Chemical Reaction Engineering and Catalysis

Separation and Purification

Production of solketal (2,2-Dimethyl-1,3-dioxolane-4-methanol) from glycerol and acetone by using homogenous acidic catalyst at the boiling temperature (preliminarry study)

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012036

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The nutritional enrichment of dried noodles by using phycocyanin extracted from Spirulina sp as an effort of food fortification

Production of Fish Feed from Soy Residue and Shrimp Waste using Tapioca as Binding Agent

S Sumardiono and Z D Siqhny

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Micro & Nanomaterials

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Retno Wulandari and Ratnawati

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Study of Plasma Electrolysis Method on Starch-Based Hybrid Latex Synthesis N Saksono, A B Junior, E Gustaf, S S R Dyasti and M Chalid

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(19)

The 3rd International Conference of Chemical and Materials Engineering IOP Conf. Series: Journal of Physics: Conf. Series 1295 (2019) 012036

IOP Publishing doi:10.1088/1742-6596/1295/1/012036

1

The nutritional enrichment of dried noodles by using **phycocyanin extracted from Spirulina sp as an effort of food fortification**

1

Departement of Chemical Engineering, Faculty of Engineering, Diponegoro University

2

Physic Department, Faculty of Science and Mathematics, Diponegoro University

3

Chemistry Department, Faculty of Science and Mathematics, Diponegoro University

Abstract.

In order to increase the nutrition value of noodles, the food fortification by using bioactive compound was conducted. The objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of phycocyanin powder were added to the noodles and assess the effect of phycocyanin to the organoleptic value. The phycocyanin was added at the concentration of 0.5%;1% and 1.5% and the cooking values, swelling index and organoleptic test were performed as product evaluation. The result showed that increasing the phycocyanin leads to the increase of swelling index of noodles as well as the cooking losses. The optimum cooking time was achieved at 6 min at the phycocyanin content of 0.5%. These optimum conditions provided the optimum cooking losses of 1.4%, swelling index of 68% and better appearance.

1. Introduction

Food fortification is a worthwhile approach to improve the quality of nutrition of populations.

The challenges of the food industry are to increase the micronutrient level of processed foods [1] in order to reduce micronutrient deficiencies [2]. One of micronutrient from natural resource is phycocyanin which can be extracted from microalgae Spirulina sp. Phyocyanin is mostly used for promoting anti-oxidant, anti-cancer, natural food dyes and pharmaceutical [3].

Noodle is staple food majorly composed by wheat flour and commonly consumed by Indonesian population as a substitute of daily rice consumption. Besides, it is available in fresh condition, the noodle is also produced in dry form. The dried noodle has water content of 8-10% and mostly composed by carbohydrate (79.4%), protein (12.1%), fat (1%) [4]. The proportion of carbohydrate are dominant than other nutrition, therefore the attempts are required to improve the noodle’s nutrition especially its functionality.

In order to improve its nutritional value, the dried noodle should be fortified by using bioactive

compounds. Agustini et al[5] used dried Spirulina powder as fortification agent to increase the quality

of noodle. However, the specific antioxidant purpose still was not addressed in that case. Therefore,

addition of phycocyanin is best option to deliver noodle product with high antioxidant function. The

phycocyanin is able to protect human body from free radical damage, and prevent from degenerative

diseases[6]. The objective of this research was to evaluate the use of phycocyanin as fortification agents

in dried noodle product. The quality of noodle was evaluated based on its sensoric, anti-oxidant activity,

cooking times and swelling quality.

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The 3rd International Conference of Chemical and Materials Engineering IOP Conf. Series: Journal of Physics: Conf. Series 1295 (2019) 012004

IOP Publishing doi:10.1088/1742-6596/1295/1/012004

1

Production of solketal (2,2-Dimethyl-1,3-dioxolane-4-

methanol) from glycerol and acetone by using homogenous acidic catalyst at the boiling temperature (preliminarry study)

Mahreni

^a*

, Tjukup Marnoto

^a

, Muhamad Maulana Azimatun Nur

^a,b*

a

Chemical Engineering Department, Faculty of Industrial Technology, Universitas Pembangunan Nasional "Veteran" Yogyakarta, Yogyakarta, Jl. SWK 104,

Condongcatur, Sleman, Yogyakarta, Postal code: 55281, Indonesia

b

Energy and Sustainability Research Institute Groningen, University of Groningen, Nijenborgh 7, Groningen, Postal code: 9747 AG, The Netherlands

*corresponding author: mahreni@upnyk.ac.id

Abstract. Currently, solketal is produced from glycerol and acetone by using heterogeneous catalyst. However, a solid heterogeneous catalyst is not preferable since water contained in the glycerol, is adsorbed on the surface of the catalyst. Water could act as inhibitor in the reaction and lowering the activity of the catalyst.

Therefore, homogenous acid catalyst is proposed to avoid the inhibition during the reaction. The aim of this research was to utilize sulphuric acid as the homogenous acid catalyst, to explore the effect of the mole ratio glycerol:acetone to the conversion, and determine the entrophy and entaphy of the reaction . The process was carried out in a three neck reactor equipped with a heater, temperature control, cooler and stirrer. The reaction conditions were set at a constant boiling temperature, the reaction time was varied at 4 - 12 h, and the mole ratio of acetone to glycerol was varied in the range of 2:1 - 7: 1. Results indicated that the highest conversion (>80 %) was recorded at 62°C, 10 h, and 6.9:1 mole ratio. The conversion of glycerol to solketal was influenced by mole ratio which is consistent to Lecatelier principle. From the entropy (∆S =280.02 J.

mole K

^-1

) and enthalpy (∆H= 95.948 J. mole

^-1

), it can be concluded that the reaction of solketal formation was exothermic.

Keywords: acetone; catalyst; glycerol; solketal; sulphuric acid;

1. Introduction

Currently, the production of renewable energy is increasing worldwide. Fossil fuels, which are non- renewable fuels, and the problem of environmental pollutions have driven the demand of the renewable energy [1], [2] [3] . Indonesia is well known as the largest palm oil producer in the world.

Recently, biodiesel produced from the palm oil is growing rapidly. Biodiesel is an ester of

triglycerides and alkyl is produce by transesterification reaction. Biodiesel is an alkyl ester often

named FAME (Fatty acid methyl ester) is produced by the transesterification of oil or fat with alcohol

(21)

4/20/2020 Gas permeation properties and preparation of carbon membrane by PECVD method using indene as precursor - IOPscience

https://iopscience.iop.org/article/10.1088/1742-6596/1295/1/012057 1/3

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PAPER • OPEN ACCESS

Gas permeation properties and preparation of carbon membrane by PECVD method using indene as precursor

M Kyaw , N P. Dugos , S Mori , S A. Roces and A B. Beltran Published 1 September 2019 • Published under licence by IOP Publishing Ltd

Journal of Physics: Conference Series, Volume 1295, The 3rd International Conference of Chemical and Materials Engineering 19–20 September 2018, Semarang, Indonesia

Abstract

This work could demonstrate a new approach to the fabrication of gas separation membrane using indene as polymeric precursor for low pressure PECVD system. Membrane characterization was done by taking Scanning Electron Microscopy (SEM) and FTIR measurements. For membrane performance testing, permeability and selectivity of the membrane were evaluated with pure gases of H , N , and CO using a differential permeation technique. PECVD-derived polyindene membrane showed

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myatkyaaw@gmail.com

Chemical Engineering Department, De La Salle University, 2401 Taft Ave, Manila 0922, Philippines Department of Chemical Engineering, Tokyo Institute of Technology, Tokyo 152-8552, Japan

Department of Chemical Engineering, Mandalay Technological University, Mandalay, Myanmar M Kyaw et al 2019 J. Phys.: Conf. Ser. 1295 012057

https://doi.org/10.1088/1742-6596/1295/1/012057 Buy this article in print

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Judul Karya Ilmiah : The nutritional enrichment of dried noodles by using phycocyanin extracted from Spirulina sp as an effort of food fortification

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Identitas Prosiding : a. Judul Prosiding : The 3rd International Conference of Chemical and Materials Engineering

b. ISBN/ISSN : Online ISSN: 1742-6596, Print ISSN: 1742-6588 c. Thn Terbit, Tempat Pelaks. : 2019, Semarang, Indonesia

d. Penerbit/Organiser : IOP Publishing Ltd

e. Alamat Repository/Web : https://iopscience.iop.org/article/10.1088/1742- 6596/1295/1/012036

Alamat Artikel : https://iopscience.iop.org/article/10.1088/1742- 6596/1295/1/012036/pdf

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Prof. Dr. Widayat, S.T., M.T.

NIP. 197206091998031001

Unit Kerja : Teknik Kimia FT UNDIP

Judul Karya Ilmiah : The nutritional enrichment of dried noodles by using phycocyanin extracted from Spirulina sp as an effort of food fortification

Jumlah Penulis : 8 Orang Status Pengusul : Penulis ke-8

Identitas Prosiding : a. Judul Prosiding : The 3rd International Conference of Chemical and Materials Engineering

b. ISBN/ISSN : Online ISSN: 1742-6596, Print ISSN: 1742-6588 c. Thn Terbit, Tempat Pelaks. : 2019, Semarang, Indonesia

d. Penerbit/Organiser : IOP Publishing Ltd

e. Alamat Repository/Web : https://iopscience.iop.org/article/10.1088/1742- 6596/1295/1/012036

Alamat Artikel : https://iopscience.iop.org/article/10.1088/1742- 6596/1295/1/012036/pdf

f. Terindeks di (jika ada) : Scopus Kategori Publikasi Makalah :

(beri pada kategori yang tepat)

Hasil Penilaian Peer Review :

a. Kelengkapan unsur isi prosiding (10%) 3,00 2,0

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9,00 8,3

Semarang, 2 Mei 2020 Reviewer 1

Prof. Dr. Widayat, S.T., M.T.

NIP. 197206091998031001

Unit Kerja : Teknik Kimia FT UNDIP

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The nutritional enrichment of dried noodles by using phycocyanin extracted from Spirulina sp as an eﬀort of food fortiﬁcation

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References (7)

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The growing importance of staple foods and condiments used as ingredients in the food industry and implications for large-scale food fortiﬁcation programs in Southeast Asia.

Phyocyanin extraction from microalgae Spirulina platensis assisted by ultrasound irradiation: Eﬀect of time and temperature

A study on noodle dough rheology and product quality characteristics of fresh and dried noodles as inﬂuenced by low glycemic index ingredient

Study on the eﬀect of diﬀerent concentration of Spirulina platensis paste added into dried noodle to its quality characteristics

Stability of phycocyanin extracted from Spirulina sp.: Inﬂuence of temperature, pH and preservatives

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