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Articles by Rachma Wikandari
Total Records ( 3 ) for Rachma Wikandari
  Rachma Wikandari , Ria Millati , Siti Syamsiyah , Ririn Muriana and Yuliana Ayuningsih
  Yeast isolate of Bekonang has been being applied for many years in ethanol home industry of Bekonang, Central Java, Indonesia. Its tolerance against furfural, Hydroxymethylfurfural (HMF) and acetic acid as the most by product components in acid hydrolysate was investigated. Isolate of Bekonang was cultivated on 50 g glucose L-1 at 30°C for 48 h under aerobic condition. Each flask was added with different concentrations of furfural (0.25, 0.5, 1, 1.5 g L-1), HMF (0.5, 1, 2, 3 g L-1) and acetic acid (0.75, 1.5, 3, 4.5, 6 g L-1). During fermentation, glucose consumption, ethanol yield and productivity were examined and compared with a reference. The results show that was completely consumed in the media with addition of furfural and HMF up to 0.5 g L-1 as well as in the presence of acetic acid up to 6 g L-1. Addition of 0.5 g L-1 of furfural and HMF only decreased both ethanol yield and productivity for <10%. However in the presence of furfural and HMF at 1 g L-1, the ethanol yields were decreased by 26 and 18.45%, respectively and ethanol productivities were decreased by 73 and 71%, respectively. Additions of acetic acid up to 1.5 g L-1 result in increasing both ethanol yield and productivity up to 6.96 and 6.89%, respectively. However, higher concentrations of acetic acid up to 1.5 g L-1 caused decreased ethanol yield and productivity. Addition of acetic acid in all tested concentrations results in acceptable range of ethanol yield and productivity compared with the reference. These findings show that furfural and HMF were inhibitors to the Isolate of Bekonang, while acetic acid can behave as a friend or foe depending on its concentration.
  Ria Millati , Rachma Wikandari , Elisabeth Titik Trihandayani , Muhammad Nur Cahyanto , Mohammad J. Taherzadeh and Claes Niklasson
  Oil Palm Empty Fruit Bunch (OPEFB) was hydrolyzed in a one-stage hydrolysis using dilute-sulfuric acid (0.2, 0.8%) at 170-230°C with a holding time of 5 and 15 min. The maximum yield of xylose was 135.94 g kg-1 OPEFB, obtained at 0.8% acid, 190°C and 5 min. The maximum yield of glucose was 62.70 g kg-1 OPEFB, obtained at 0.8% acid, 210°C and 5 min. Based on these results, two-stage hydrolysis was performed to produce hydrolyzates for the fermentation process. Hydrolyzate from the first stage was fermented by Mucor indicus while the hydrolyzate from the second stage was fermented by Saccharomyces cerevisiae. The corresponding ethanol yields were 0.45 and 0.46 g ethanol g-1 sugar consumed.
  Rachma Wikandari , Tiara Anjarsari Nurul Utami , Nurul Hasniah and Sardjono
  Background and Objective: The exploration of a new food resource is important with the inevitably fast-growing global population. This study aimed to characterize the chemical, nutritional, physical and sensory properties of tempe made from various underutilized legumes. Materials and Methods: The chemical and nutritional characterization included proximate analysis and antinutrient compound determination, amino acid profiles and micronutrient analysis. Moreover, the sensory evaluation included that of appearance, texture, aroma, taste and overall acceptance and the physical characterization included texture and color analyses. The underutilized legumes used in this study were mung bean, cowpea, black soybean, kidney bean, groundnut and velvet bean. Tempe made from yellow soybeans, which is commonly consumed, was used as a control. Results: In terms of nutrition and chemical composition, black soybean was superior to the others and exhibited better properties than those of the control. On the other hand, the overall panelist acceptability of tempe made from underutilized legumes was lower than that of the control. Conclusion: This study found that underutilized legumes were potential raw material for making tempe. However, education, promotion and habituation will be needed to increase their acceptability by consumers.
 
 
 
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