Gusti Randy Pratama, Ali Musa Harahap, T. Muhandri
Nutmeg is the main commodity at the Fakfak district of Papua in the agriculture subsector. Yet, the farmers have not been able to enjoy optimal added value from production results. Some of the problems included are pricing, developing derivative products and market access. The purpose of this study is to map the nutmeg value chain in the Fakfak district by understanding the characteristics of actors influencing the chain and the potential for its development. This study uses a qualitative approach with the main instrument of interviews used in data collection techniques. The results showed that actors involved in the nutmeg value chain are seed suppliers, farmers, local collectors, BUMKAM (village enterprise), IRT (home industry), inter-island traders and cooperatives. The use of nutmeg meat has become a potential in increasing the added value of processed nutmeg products in Fakfak District.
{"title":"VALUE CHAIN STUDY OF PAPUA NUTMEG IN FAKFAK DISTRICT","authors":"Gusti Randy Pratama, Ali Musa Harahap, T. Muhandri","doi":"10.21111/atj.v3i2.3794","DOIUrl":"https://doi.org/10.21111/atj.v3i2.3794","url":null,"abstract":"Nutmeg is the main commodity at the Fakfak district of Papua in the agriculture subsector. Yet, the farmers have not been able to enjoy optimal added value from production results. Some of the problems included are pricing, developing derivative products and market access. The purpose of this study is to map the nutmeg value chain in the Fakfak district by understanding the characteristics of actors influencing the chain and the potential for its development. This study uses a qualitative approach with the main instrument of interviews used in data collection techniques. The results showed that actors involved in the nutmeg value chain are seed suppliers, farmers, local collectors, BUMKAM (village enterprise), IRT (home industry), inter-island traders and cooperatives. The use of nutmeg meat has become a potential in increasing the added value of processed nutmeg products in Fakfak District.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"71 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78794429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ahmat Muzaeni Arif Efendi, M. Kholis, A. Nurmaydha
Seorang muslim harus memiliki perhatian tinggi pada makanan dengan perkembangan makanan cepat saji yang sangat cepat karena berkaitan dengan maqasid syariah yang bertujuan kemaslahatan dunia maupun akhirat. Maqashid syariah sebagai kebutuhan dasar manusia memberikan pedoman antara lain, menjaga agama, menjaga jiwa, menjaga akal, menjaga keturunan, dan menjaga harta. Indonesia dengan mayoritas masyarakat muslim harus melakukan penjaminan terhadap hal tersebut dengan peraturan yang dibuat melalui Sistem Jaminan Halal (SJH) produk pangan. Herbal Chicken Ponorogo merupakan salah satu restoran yang menyediakan makanan olahan ayam yang bersertifikat halal di Ponorogo. Pentingnya sertifikasi halal atau label halal yang diperoleh menjadikan Herbal Chicken Ponorogo mempunyai kewajiban untuk menerapkan Sistem Jaminan Halal. Metode yang digunakan untuk menganalisis kehalalan pangan pada usaha ini adalah Halal Assurance System (HAS) 23102. Dalam penerapannya Herbal Chicken Ponorogo dibawah Moh. Husni Thamrin memiliki kebijakan sendiri dalam pengelolaannya dan tetap berpegang teguh pada prinsip halal. Hasil pengamatan yang dilakukan di Herbal Chicken Ponorogo menunjukkan bahwa penerapan sistem jaminan halal relatif baik. Pengamatan terhadap 11 aspek kehalalan dalam HAS 23102 telah dipenuhi 7 aspek halal yaitu (1) kebijakan halal, (2) bahan, (3) fasilitas produksi, (4) kemampuan telusur (traceability), (5) penanganan produk yang tidak memenuhi kriteria, (6) audit internal, dan (7) kaji ulang manajemen. Pada aktivitas kritis hampir semua prosedur sudah dipenuhi oleh Herbal Chicken Ponorogo kecuali prosedur pembelian, aturan pengunjung, dan aturan karyawan secara tertulis.
{"title":"ANALISIS IMPLEMENTASI SISTEM JAMINAN HALAL (SJH) PADA USAHA MAKANAN SIAP SAJI (STUDI KASUS HERBAL CHICKEN PONOROGO)","authors":"Ahmat Muzaeni Arif Efendi, M. Kholis, A. Nurmaydha","doi":"10.21111/atj.v3i1.3845","DOIUrl":"https://doi.org/10.21111/atj.v3i1.3845","url":null,"abstract":"Seorang muslim harus memiliki perhatian tinggi pada makanan dengan perkembangan makanan cepat saji yang sangat cepat karena berkaitan dengan maqasid syariah yang bertujuan kemaslahatan dunia maupun akhirat. Maqashid syariah sebagai kebutuhan dasar manusia memberikan pedoman antara lain, menjaga agama, menjaga jiwa, menjaga akal, menjaga keturunan, dan menjaga harta. Indonesia dengan mayoritas masyarakat muslim harus melakukan penjaminan terhadap hal tersebut dengan peraturan yang dibuat melalui Sistem Jaminan Halal (SJH) produk pangan. Herbal Chicken Ponorogo merupakan salah satu restoran yang menyediakan makanan olahan ayam yang bersertifikat halal di Ponorogo. Pentingnya sertifikasi halal atau label halal yang diperoleh menjadikan Herbal Chicken Ponorogo mempunyai kewajiban untuk menerapkan Sistem Jaminan Halal. Metode yang digunakan untuk menganalisis kehalalan pangan pada usaha ini adalah Halal Assurance System (HAS) 23102. Dalam penerapannya Herbal Chicken Ponorogo dibawah Moh. Husni Thamrin memiliki kebijakan sendiri dalam pengelolaannya dan tetap berpegang teguh pada prinsip halal. Hasil pengamatan yang dilakukan di Herbal Chicken Ponorogo menunjukkan bahwa penerapan sistem jaminan halal relatif baik. Pengamatan terhadap 11 aspek kehalalan dalam HAS 23102 telah dipenuhi 7 aspek halal yaitu (1) kebijakan halal, (2) bahan, (3) fasilitas produksi, (4) kemampuan telusur (traceability), (5) penanganan produk yang tidak memenuhi kriteria, (6) audit internal, dan (7) kaji ulang manajemen. Pada aktivitas kritis hampir semua prosedur sudah dipenuhi oleh Herbal Chicken Ponorogo kecuali prosedur pembelian, aturan pengunjung, dan aturan karyawan secara tertulis.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"140 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72556069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Coffee bean oil is the result of extracting coffee beans that have aromatic compounds and can be used as fragrance for making perfumes. The purpose of this study was to make a perfume formula eau de toilette by mixing coffee bean oil. The results showed perfume with a mixture of 0.01 ml lemon formula, 2 ml coffee and 0.02 ml patchouli had longer fragrance resistance and organoleptic test results for overall fragrance and natural fragrance were preferred by panelists. The perfume formula which has the highest specific gravity and spot is owned by perfume with the addition of 1 ml of coffee. The difference in the addition of the amount of coffee bean oil in the perfume formulation gives a difference in the clarity of perfume.
{"title":"PEMANFAATAN MINYAK BIJI KOPI (Fine Robusta Toyomerto) SEBAGAI BAHAN BAKU PEMBUATAN PARFUM EAU DE TOILETTE","authors":"Muhamad Mustakim, Maya Sari, M. Kholis","doi":"10.21111/atj.v3i1.3793","DOIUrl":"https://doi.org/10.21111/atj.v3i1.3793","url":null,"abstract":"Coffee bean oil is the result of extracting coffee beans that have aromatic compounds and can be used as fragrance for making perfumes. The purpose of this study was to make a perfume formula eau de toilette by mixing coffee bean oil. The results showed perfume with a mixture of 0.01 ml lemon formula, 2 ml coffee and 0.02 ml patchouli had longer fragrance resistance and organoleptic test results for overall fragrance and natural fragrance were preferred by panelists. The perfume formula which has the highest specific gravity and spot is owned by perfume with the addition of 1 ml of coffee. The difference in the addition of the amount of coffee bean oil in the perfume formulation gives a difference in the clarity of perfume.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87163596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"MINIMASI BIAYA DISTRIBUSI MENGGUNAKAN ALGORITMA NEAREST NEIGHBOUR (STUDI KASUS STOCKIST PT. XYZ)","authors":"Abdul Ghofur, M. F. F. Mu'tamar","doi":"10.21111/atj.v3i1.3792","DOIUrl":"https://doi.org/10.21111/atj.v3i1.3792","url":null,"abstract":"","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88030844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"PEMILIHAN ALTERNATIF PEMASOK BERAS INDUSTRI CATERING MENGGUNAKAN ANALYTICAL NETWORK PROCESS (Studi Kasus di PT. AXC)","authors":"Kholid Fadlulloh, M. F. F. Mu'tamar","doi":"10.21111/atj.v3i1.3791","DOIUrl":"https://doi.org/10.21111/atj.v3i1.3791","url":null,"abstract":"","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"76 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86737967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cassava is one type of tuber that is very famous in Indonesia. Cassava in a state of fresh is easily damaged because it is very sensitive to the infestation of fungi and other microbes. Therefore it needs further processing, one of them is by drying. Cassava that has dried can be processed into cassava flour. In the drying process, the shape of the slices of cassava will affect the duration of drying, the quality and durability of cassava flour during storage. Therefore, the purpose of this study is to measure the yield of cassava and analyze the effect of cassava slices on drying characteristics. Before drying, cassava is cleaned and peeled. Peeled cassava is sliced in 3 slices, namely an upright circle with a thickness of 0,5 cm (S1), an oblique circle shape with a thickness of 0,5 cm (S2) and a circle shape of 5 cm thickness and then split upright into 8 or 4 parts with a thickness of 0,5 cm (S3). The data taken are peeled cassava, water content, dried cassava, rate of decrease in water content, and visual appearance of cassava drying. Based on the results of the study, the best cassava slices are sliced circle shape (S2) because of the accumulated data, the results obtained from S2 slices show maximum results.
{"title":"PENGARUH BENTUK IRISAN SINGKONG TERHADAP KARAKTERISTIK PENGERINGAN","authors":"Wendianing Putri Luketsi, Devi Urianty Miftahul Rohmah","doi":"10.21111/atj.v3i1.3801","DOIUrl":"https://doi.org/10.21111/atj.v3i1.3801","url":null,"abstract":"Cassava is one type of tuber that is very famous in Indonesia. Cassava in a state of fresh is easily damaged because it is very sensitive to the infestation of fungi and other microbes. Therefore it needs further processing, one of them is by drying. Cassava that has dried can be processed into cassava flour. In the drying process, the shape of the slices of cassava will affect the duration of drying, the quality and durability of cassava flour during storage. Therefore, the purpose of this study is to measure the yield of cassava and analyze the effect of cassava slices on drying characteristics. Before drying, cassava is cleaned and peeled. Peeled cassava is sliced in 3 slices, namely an upright circle with a thickness of 0,5 cm (S1), an oblique circle shape with a thickness of 0,5 cm (S2) and a circle shape of 5 cm thickness and then split upright into 8 or 4 parts with a thickness of 0,5 cm (S3). The data taken are peeled cassava, water content, dried cassava, rate of decrease in water content, and visual appearance of cassava drying. Based on the results of the study, the best cassava slices are sliced circle shape (S2) because of the accumulated data, the results obtained from S2 slices show maximum results.","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89573247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.24961/j.tek.ind.pert.2019.29.3.233
D. Setyaningsih, Desi Musdaniaty, N. Muna
Eucheuma cottonii is red algae that contain high carbohydrates, especially carrageenan. Carrageenan is a sulfated polygalactan with 15-40% of ester-sulfate content. It is formed by alternate units of D-galactose and 3,6-anhydro-galactose joined by α-1,3 and β-1,4-glycosidic linkage. The galactose polymer therein can be hydrolyzed into Galactooligosaccharide (GOS)type prebiotics. Hydrolysis was done by low concentration of sulfuric acid and crude enzyme from inactivation of Vibrio algynoliticus cell broth. Combination of prebiotic and probiotic provide lactic acid bacteria (BAL) as well as its food sources in the colon. The aim of this research is to know the characteristics of BALgrowth and fermentation in hydrolysateof E. cottonii and to know the best method in producing synbiotic powdersfrom BAL grown in hydrolysate. Analysis conducted include the characteristics of synbiotic powders using two types of BAL, namely Lactobacillus casei and kefir bacteria (Lactobacillus spp.). Characteristics of the two types of BAL produced during fermentation were qualified as probiotics which were amounted to more than 108 cell/mL, pH value 0.2%. The results showed that the number of living bacteria was higherin the method of synbiotic productions after dryingof hydrolysates followed by inoculum addition, than the method of synbiotic productions which inoculum addition was donebefore drying. Keywords:Eucheuma cottonii, Lactobacillus casei,Lactobacillus spp.in kefir
{"title":"PRODUKSI BUBUK SINBIOTIK DARI HIDROLISATEucheuma cottonii MENGGUNAKANSPRAY DRYING","authors":"D. Setyaningsih, Desi Musdaniaty, N. Muna","doi":"10.24961/j.tek.ind.pert.2019.29.3.233","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert.2019.29.3.233","url":null,"abstract":"Eucheuma cottonii is red algae that contain high carbohydrates, especially carrageenan. Carrageenan is a sulfated polygalactan with 15-40% of ester-sulfate content. It is formed by alternate units of D-galactose and 3,6-anhydro-galactose joined by α-1,3 and β-1,4-glycosidic linkage. The galactose polymer therein can be hydrolyzed into Galactooligosaccharide (GOS)type prebiotics. Hydrolysis was done by low concentration of sulfuric acid and crude enzyme from inactivation of Vibrio algynoliticus cell broth. Combination of prebiotic and probiotic provide lactic acid bacteria (BAL) as well as its food sources in the colon. The aim of this research is to know the characteristics of BALgrowth and fermentation in hydrolysateof E. cottonii and to know the best method in producing synbiotic powdersfrom BAL grown in hydrolysate. Analysis conducted include the characteristics of synbiotic powders using two types of BAL, namely Lactobacillus casei and kefir bacteria (Lactobacillus spp.). Characteristics of the two types of BAL produced during fermentation were qualified as probiotics which were amounted to more than 108 cell/mL, pH value 0.2%. The results showed that the number of living bacteria was higherin the method of synbiotic productions after dryingof hydrolysates followed by inoculum addition, than the method of synbiotic productions which inoculum addition was donebefore drying. Keywords:Eucheuma cottonii, Lactobacillus casei,Lactobacillus spp.in kefir","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"147 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80593609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.24961/j.tek.ind.pert.2019.29.3.317
S. Wahyuni, Anna Dhora
Palm oil consists of a group of fatty acids which have high detergency so that it has the potential to become the basis for foaming agents. The use of palm oil as a foaming agent is an effort to diversify palm oil derivative products by utilizing local raw materials. The foaming agent is a foaming agent that can be developed as a fire poison formula for fire fighting. The purpose of this study is to obtain the right temperature and type of alkali to produce the foaming agent with the best characteristics of the results of the saponification process of neutralizing palm fatty acids with alkali NaOH and KOH. The study consisted of three stages: the preparation phase, the foaming agent synthesis stage and the product characterization stage. The foaming agent synthesis was carried out according to the experimental design through the neutralization of the oleic acid feed saponification process, which was added with a 30% alkaline solution (NaOH and KOH) calculated using the saponification value of palm oil oleic acid. The research process was carried out at a temperature variation of 50oC, 70oC, 90oC, and 110oC with a stirring speed of 250 rpm for 90 minutes. Comparison of the molar ratio between oleic acid and lye/alkali solution is 1: 1 Observation was made on the quality and performance of foaming agents as products. The results of the analysis of the quality of Na / K-oleate foaming agent, showed that Na-Oleate at 50oC has produced the best foaming agent with the following characteristics: acidity (pH) value 8.17, density 1.0662 g/cm3, viscosity 1.07 cP, surface tension 17.76 dyne/cm, 32.10% foam stability and 50% emulsion stability. Keywords: foaming agent, palm fatty acids, alkali
棕榈油由一组具有高去污力的脂肪酸组成，因此它有可能成为发泡剂的基础。使用棕榈油作为发泡剂是通过利用当地原材料使棕榈油衍生产品多样化的努力。发泡剂是一种可开发为消防用火毒配方的发泡剂。本研究的目的是为了获得合适的温度和碱的类型，以生产具有最佳特性的发泡剂与碱NaOH和KOH中和棕榈脂肪酸皂化过程的结果。研究分为三个阶段:发泡剂制备阶段、发泡剂合成阶段和产品表征阶段。通过油酸原料皂化过程的中和，按照实验设计进行发泡剂合成，加入30%碱性溶液(NaOH和KOH)，根据棕榈油油酸皂化值计算。研究过程在50℃、70℃、90℃、110℃的温度变化条件下进行，搅拌速度为250 rpm，搅拌90 min。比较了油酸与碱液/碱溶液的摩尔比为1:1，并对发泡剂产品的质量和性能进行了观察。对Na / k -油酸酯发泡剂的质量分析结果表明，在50℃条件下，Na-油酸酯发泡剂的酸度(pH)为8.17，密度为1.0662 g/cm3，粘度为1.07 cP，表面张力为17.76 dyne/cm，泡沫稳定性为32.10%，乳化稳定性为50%。关键词:发泡剂，棕榈脂肪酸，碱
{"title":"SAPONIFIKASI-NETRALISASI ASAM OLEAT MINYAK SAWIT MENJADI FOAMING AGENT RAMAH LINGKUNGAN","authors":"S. Wahyuni, Anna Dhora","doi":"10.24961/j.tek.ind.pert.2019.29.3.317","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert.2019.29.3.317","url":null,"abstract":"Palm oil consists of a group of fatty acids which have high detergency so that it has the potential to become the basis for foaming agents. The use of palm oil as a foaming agent is an effort to diversify palm oil derivative products by utilizing local raw materials. The foaming agent is a foaming agent that can be developed as a fire poison formula for fire fighting. The purpose of this study is to obtain the right temperature and type of alkali to produce the foaming agent with the best characteristics of the results of the saponification process of neutralizing palm fatty acids with alkali NaOH and KOH. The study consisted of three stages: the preparation phase, the foaming agent synthesis stage and the product characterization stage. The foaming agent synthesis was carried out according to the experimental design through the neutralization of the oleic acid feed saponification process, which was added with a 30% alkaline solution (NaOH and KOH) calculated using the saponification value of palm oil oleic acid. The research process was carried out at a temperature variation of 50oC, 70oC, 90oC, and 110oC with a stirring speed of 250 rpm for 90 minutes. Comparison of the molar ratio between oleic acid and lye/alkali solution is 1: 1 Observation was made on the quality and performance of foaming agents as products. The results of the analysis of the quality of Na / K-oleate foaming agent, showed that Na-Oleate at 50oC has produced the best foaming agent with the following characteristics: acidity (pH) value 8.17, density 1.0662 g/cm3, viscosity 1.07 cP, surface tension 17.76 dyne/cm, 32.10% foam stability and 50% emulsion stability. Keywords: foaming agent, palm fatty acids, alkali","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77388317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.24961/j.tek.ind.pert.2019.29.3.307
M. Lubis, Ani Suryani, I. A. Kartika, Erliza Hambali
Foaming agent contains surfactant that facilitates formation of foam to reduce the surface tension of liquid so that it can easily form bubbles. This time, foaming agent is used to produce lightweight concrete. Surfactant can be produced from fatty acid of palm oil named potassium palmitate and natrium laurate. The aim of this study to formulate a foaming agentfor production of lightweight concrete that could form foam that has best performances. Foaming agent for lightweight concrete was made mixturing from surfactant of potassium palmite and sodium laurate, sodium silicate and water. Design of experiment used was Completely Randomized Factorial Design with α = 5% and Duncan post hoc test with α = 5%. Analysis of variance showed consentration of surfactant and consentration of natrium silicate has significant effect in foam stability, foaming ability, foam size and surface tension.The best formulation of foaming agent was foaming agent made from 15% of surfactant, 5% of natrium silicate and 80% of water. Its performances was foam stability of 92.72%, foaming ability of 173.33%, foam size of 249.54 µm and surface tension of 27.78 dyne/cm. Keywords: foaming agent, palm oil, surfactant, sodium silicate, lightweight concrete
{"title":"PEMANFAATAN FOAMING AGENT DARI MINYAK SAWIT PADA BETON RINGAN","authors":"M. Lubis, Ani Suryani, I. A. Kartika, Erliza Hambali","doi":"10.24961/j.tek.ind.pert.2019.29.3.307","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert.2019.29.3.307","url":null,"abstract":"Foaming agent contains surfactant that facilitates formation of foam to reduce the surface tension of liquid so that it can easily form bubbles. This time, foaming agent is used to produce lightweight concrete. Surfactant can be produced from fatty acid of palm oil named potassium palmitate and natrium laurate. The aim of this study to formulate a foaming agentfor production of lightweight concrete that could form foam that has best performances. Foaming agent for lightweight concrete was made mixturing from surfactant of potassium palmite and sodium laurate, sodium silicate and water. Design of experiment used was Completely Randomized Factorial Design with α = 5% and Duncan post hoc test with α = 5%. Analysis of variance showed consentration of surfactant and consentration of natrium silicate has significant effect in foam stability, foaming ability, foam size and surface tension.The best formulation of foaming agent was foaming agent made from 15% of surfactant, 5% of natrium silicate and 80% of water. Its performances was foam stability of 92.72%, foaming ability of 173.33%, foam size of 249.54 µm and surface tension of 27.78 dyne/cm. Keywords: foaming agent, palm oil, surfactant, sodium silicate, lightweight concrete","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86511148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-01-01DOI: 10.24961/j.tek.ind.pert.2019.29.3.278
Rosniyati Suwarda, T. T. Irawadi, Prayoga Suryadarma, Indah Yuliasih
The degree of stability of starch-based edible films during storage varies greatly compared to synthetic films. This work aimed to study the effect of storage temperatures on the stability of sago starch acetate edible film during storage. Edible films produced by casting and storage at 5, 30 and 40 oC temperatures for 34 days. The observed characteristics were crystallinity, contact angle, physical, mechanical and barrier (WVTR) film properties. Sago starch acetate edible films presented lower relative crystallinity (10,10%) and highest contact angle (51,04o) when compared with native starch edible films. The results indicated that sago starch acetate edible films were relatively stable when stored at low (5 oC) and high (30 and 40 oC) temperatures. Storage temperatures did not affect physical properties (solubility, transparency) and mechanical (elongation at break / EAB) of sago starch acetate edible films except tensile strength (TS) and water vapor transmission rate (WVTR). TS values increased at temperatures 30 and 40 oC and WVTR values increased at temperature 30 oC. Changes in physical and mechanical properties occur at the beginning of storage, but then tend to be stable until the end of storage. Sago starch acetate edible films had low physical and mechanical characteristics, that was TS (2.25–4.90 MPa), elongation at break (29.65–89.62%), solubility (15.01–29.61%), transparency (0.91–1.87) and very low WVTR value (0.07–0.33 g/m2.hour) and Ea (-8.6E-04 kJ/mol). Sago starch acetate edible films had good physical and mechanical properties and resistant to moisture, can be used for applications as edible films and coatings for foods that contain high water content. Keywords: edible film, mechanical and physical properties, sago starch acetate, water vapor transmission rate
{"title":"STABILITAS EDIBLE FILM PATI SAGU (METROXYLON SAGU ROTTB.) ASETAT SELAMA PENYIMPANAN PADA BERBAGAI SUHU","authors":"Rosniyati Suwarda, T. T. Irawadi, Prayoga Suryadarma, Indah Yuliasih","doi":"10.24961/j.tek.ind.pert.2019.29.3.278","DOIUrl":"https://doi.org/10.24961/j.tek.ind.pert.2019.29.3.278","url":null,"abstract":"The degree of stability of starch-based edible films during storage varies greatly compared to synthetic films. This work aimed to study the effect of storage temperatures on the stability of sago starch acetate edible film during storage. Edible films produced by casting and storage at 5, 30 and 40 oC temperatures for 34 days. The observed characteristics were crystallinity, contact angle, physical, mechanical and barrier (WVTR) film properties. Sago starch acetate edible films presented lower relative crystallinity (10,10%) and highest contact angle (51,04o) when compared with native starch edible films. The results indicated that sago starch acetate edible films were relatively stable when stored at low (5 oC) and high (30 and 40 oC) temperatures. Storage temperatures did not affect physical properties (solubility, transparency) and mechanical (elongation at break / EAB) of sago starch acetate edible films except tensile strength (TS) and water vapor transmission rate (WVTR). TS values increased at temperatures 30 and 40 oC and WVTR values increased at temperature 30 oC. Changes in physical and mechanical properties occur at the beginning of storage, but then tend to be stable until the end of storage. Sago starch acetate edible films had low physical and mechanical characteristics, that was TS (2.25–4.90 MPa), elongation at break (29.65–89.62%), solubility (15.01–29.61%), transparency (0.91–1.87) and very low WVTR value (0.07–0.33 g/m2.hour) and Ea (-8.6E-04 kJ/mol). Sago starch acetate edible films had good physical and mechanical properties and resistant to moisture, can be used for applications as edible films and coatings for foods that contain high water content. Keywords: edible film, mechanical and physical properties, sago starch acetate, water vapor transmission rate","PeriodicalId":14920,"journal":{"name":"Journal of Agroindustrial Technology","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80187402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：