“Minyak kemenyan” is one of Aceh’s unique products made from “pliek u” oil that is coconut oil produced traditionally from fermented coconut. Process in making minyak kemenyan is still traditional using main raw material pliek u oil, benzoe, and pleasant smell herbal which resulted in specific scent of minyak kemenyan. The oil is believed by Acehnese can cure some diseases and often use as a medicinal oil.The aim of this research is to study effects of using variety of vegetable oils (pliek u oil, hot extracted copra oil, and palm oil), and scented herbal concentration on the quality of minyak kemenyan. A randomized block design arranged factorially with three replicates was used. Product analysis were acid value, peroxide value, ester value, and sensory evaluation on smell and color of minyak kemenyan.Traditional purifying process of pliek u oil, and copra oil decreased the acid, peroxide, and iodine values of the oils. Whereas scented herbal concentration caused no significant effect on any quality values of minyak kemenyan. Processing the vegetable oils into minyak kemenyan caused slightly increased in the acid and iodine values, but significantly decreased the peroxide value of that made from pliek u oil. The best treatment was minyak kemenyan produced using pliek u oil with acid value of 6.20 mg KOH/g, peroxide value of 18,20 mgO2/100g sampel, iodine value of 4.53 Iod/100 g, ester value of 173.96 mg NaOH/g, smell and color prefered by panelist with scores of 3.0 (=ordinary) and 3.6 (=like), respectively.Keywords: traditional product, “minyak kemenyan”, “pliek u oil”, benzoe, scented herbal
{"title":"Pembuatan Minyak Kemenyan (Minyak Obat Tradisional Khas Aceh) dengan Variasi Jenis Bahan Baku Minyak dan Konsentrasi Bahan Pewangi","authors":"Normalina Arpi","doi":"10.17969/JTIPI.V5I1.998","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I1.998","url":null,"abstract":"“Minyak kemenyan” is one of Aceh’s unique products made from “pliek u” oil that is coconut oil produced traditionally from fermented coconut. Process in making minyak kemenyan is still traditional using main raw material pliek u oil, benzoe, and pleasant smell herbal which resulted in specific scent of minyak kemenyan. The oil is believed by Acehnese can cure some diseases and often use as a medicinal oil.The aim of this research is to study effects of using variety of vegetable oils (pliek u oil, hot extracted copra oil, and palm oil), and scented herbal concentration on the quality of minyak kemenyan. A randomized block design arranged factorially with three replicates was used. Product analysis were acid value, peroxide value, ester value, and sensory evaluation on smell and color of minyak kemenyan.Traditional purifying process of pliek u oil, and copra oil decreased the acid, peroxide, and iodine values of the oils. Whereas scented herbal concentration caused no significant effect on any quality values of minyak kemenyan. Processing the vegetable oils into minyak kemenyan caused slightly increased in the acid and iodine values, but significantly decreased the peroxide value of that made from pliek u oil. The best treatment was minyak kemenyan produced using pliek u oil with acid value of 6.20 mg KOH/g, peroxide value of 18,20 mgO2/100g sampel, iodine value of 4.53 Iod/100 g, ester value of 173.96 mg NaOH/g, smell and color prefered by panelist with scores of 3.0 (=ordinary) and 3.6 (=like), respectively.Keywords: traditional product, “minyak kemenyan”, “pliek u oil”, benzoe, scented herbal","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484935","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}
Factual problems of the cocoa bean agroindustry at Pidie Jaya District, Aceh Province were large distances between farmers and processor, thus determining the shortest part route, backhaul location and quality risk becomes critically to the assess. The objective this research are to determine shortest route based on the location of suppliers, back location, and risk quality recommendations. Requirement of shortest part route solved by Algorithm Djisktra, Backhaul location with MPE and Risk management quality by Multi Expert Multi Criteria Decision Making, aggregation criteria with OWA. The result of the study shows that the shortest distance suppliers Aceh Timur District was 282km, Aceh Utara District 116km, Bireuen District 57km, Pidie District 24km and Aceh Tenggara District 391km. Backhaul location sat Aceh Tengah District with a value of MPE(6533). Alternative of quality risk management were direct fermentation, improvement of transport facilities and container with a high rating criteria, thus the agroindustry has to focus on this dimension.
{"title":"Rancang Bangun Transportasi Logistik Kakao Agroindustri Coklat Kabupaten Pidie Jaya Provinsi Aceh","authors":"Yusriana Yusriana, Rachman Jaya","doi":"10.17969/JTIPI.V5I1.999","DOIUrl":"https://doi.org/10.17969/JTIPI.V5I1.999","url":null,"abstract":"Factual problems of the cocoa bean agroindustry at Pidie Jaya District, Aceh Province were large distances between farmers and processor, thus determining the shortest part route, backhaul location and quality risk becomes critically to the assess. The objective this research are to determine shortest route based on the location of suppliers, back location, and risk quality recommendations. Requirement of shortest part route solved by Algorithm Djisktra, Backhaul location with MPE and Risk management quality by Multi Expert Multi Criteria Decision Making, aggregation criteria with OWA. The result of the study shows that the shortest distance suppliers Aceh Timur District was 282km, Aceh Utara District 116km, Bireuen District 57km, Pidie District 24km and Aceh Tenggara District 391km. Backhaul location sat Aceh Tengah District with a value of MPE(6533). Alternative of quality risk management were direct fermentation, improvement of transport facilities and container with a high rating criteria, thus the agroindustry has to focus on this dimension.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2013-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484954","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}
This study aimed to determine the effect of the addition of wheat flour as a potential prebiotic on growth and acidification rate of probiotic Lactobacillus acidophilus (L. acidophilus) in fermented milk. The study was conducted by adding the flour with concentrations 1, 3 and 5% in the fermentation medium with 15% skim milk. Observed growth parameters including the total number of probiotic bacteria, decreasing pH and increasing acidity during the fermentation process. The results showed that the addition of wheat flour speed up the fermentation time, accelerate the process of decline in pH, increasing the acidity and increase the total number of probiotic bacteria.This study shows that wheat flour supplemented in fermented milk could enhance the growth characteristics of probiotics L. acidophilus. Keywords: probiotics, L. acidophilus, growth, wheat flour
{"title":"Pengaruh Suplementasi Tepung Terigu terhadap Pertumbuhan dan Laju Pengasaman Probiotik Lactobacillus acidophilus","authors":"Elmy Mariana, Hilda Susanti","doi":"10.17969/JTIPI.V4I3.738","DOIUrl":"https://doi.org/10.17969/JTIPI.V4I3.738","url":null,"abstract":"This study aimed to determine the effect of the addition of wheat flour as a potential prebiotic on growth and acidification rate of probiotic Lactobacillus acidophilus (L. acidophilus) in fermented milk. The study was conducted by adding the flour with concentrations 1, 3 and 5% in the fermentation medium with 15% skim milk. Observed growth parameters including the total number of probiotic bacteria, decreasing pH and increasing acidity during the fermentation process. The results showed that the addition of wheat flour speed up the fermentation time, accelerate the process of decline in pH, increasing the acidity and increase the total number of probiotic bacteria.This study shows that wheat flour supplemented in fermented milk could enhance the growth characteristics of probiotics L. acidophilus. Keywords: probiotics, L. acidophilus, growth, wheat flour ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484764","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}
Tomato fruit undergoes many physicochemical changes after harvest caused by the process of metabolism. The method used to inhibit the metabolic processes in tomatoes can be overcome by controlled atmosphere storage. However, this method requires a high cost. Therefore there is another method that is more practical and economical to imitate the mechanism of the controlled atmosphere is by the use of coating materials (coating). Coating material must be able to form a barrier layer of the loss of water content and can maintain fruit quality and does not pollute the environment. Chitosan is a natural alternative as a coating material that is non-toxic and safe for health. This study aimed to observe the effect of chitosan coating on quality and shelf life of fresh tomatoes at different maturity levels. The study design used was completely randomized design (CRD) factorial with two factors. The factor I was the maturity stages which consisted of 3 (three) levels : K1 = full green (0-10% red skin), K2 = light red (30-60% red skin), K3 = ripe ( 70% red skin). Factor II is storage duration which consisted of 5 (five) level : P1 = 0 day, P2 = 5 days, P3 = 10 days, P4 = 15 days, P5 = 20 days, with 2 (two) replications. The analysis conducted on tomatoes were weight loss, solusble solids concentration, total acid, and vitamin C. The results showed that the tomatoes were coated chitosan could inhibit weight loss, soluble solids concentration, total acid, and vitamin C than untreated tomatoes (control). Chitosan coating with a concentration of 1% and a long soaking for 10 minutes on the tomatoes with the maturity stages of 0-10% skin red and 30-60% skin red could maintain in good condition for 20 days of storage. But the tomatoes with the maturity stage 70% red skin only able to survive 10 days of storage.
{"title":"Pengaruh Pelapisan Kitosan terhadap Sifat Fisik dan Kimia Tomat Segar (Lycopersicum pyriforme) pada Berbagai Tingkat Kematangan","authors":"Melly Novita, Satriana Satriana, Martunis Martunis, Syarifah Rohaya, Etria Hasmarita","doi":"10.17969/JTIPI.V4I3.736","DOIUrl":"https://doi.org/10.17969/JTIPI.V4I3.736","url":null,"abstract":"Tomato fruit undergoes many physicochemical changes after harvest caused by the process of metabolism. The method used to inhibit the metabolic processes in tomatoes can be overcome by controlled atmosphere storage. However, this method requires a high cost. Therefore there is another method that is more practical and economical to imitate the mechanism of the controlled atmosphere is by the use of coating materials (coating). Coating material must be able to form a barrier layer of the loss of water content and can maintain fruit quality and does not pollute the environment. Chitosan is a natural alternative as a coating material that is non-toxic and safe for health. This study aimed to observe the effect of chitosan coating on quality and shelf life of fresh tomatoes at different maturity levels. The study design used was completely randomized design (CRD) factorial with two factors. The factor I was the maturity stages which consisted of 3 (three) levels : K1 = full green (0-10% red skin), K2 = light red (30-60% red skin), K3 = ripe ( 70% red skin). Factor II is storage duration which consisted of 5 (five) level : P1 = 0 day, P2 = 5 days, P3 = 10 days, P4 = 15 days, P5 = 20 days, with 2 (two) replications. The analysis conducted on tomatoes were weight loss, solusble solids concentration, total acid, and vitamin C. The results showed that the tomatoes were coated chitosan could inhibit weight loss, soluble solids concentration, total acid, and vitamin C than untreated tomatoes (control). Chitosan coating with a concentration of 1% and a long soaking for 10 minutes on the tomatoes with the maturity stages of 0-10% skin red and 30-60% skin red could maintain in good condition for 20 days of storage. But the tomatoes with the maturity stage 70% red skin only able to survive 10 days of storage. ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484662","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}
Ryan Moulana, J. Juanda, Syarifah Rohaya, Ria Rosika
Anthocyanin is pigments are red, purple and blue that commonly found in plants and can be used as a natural dye. One kind of plant that can be extracted as a source of natural dyes and contain anthocyanin is rosella petals flower. The use of solvents and acids are the factors that determine the quality and quantity of anthocyanin that extracted from rosella petals flower. Therefore in this study will be assessed the influence of the use of appropriate solvents and acids in the process of extraction of anthocyanin from rosella petals flower. Types used are varieties rosella sabdariffa. This research was conducted using Randomized Block Design Factorial consisting of 2 factors that is the type of solvent (J) consisting of ethanol and methanol, as well as the second factor which is the type of acid (P) consisting of tartaric acid, citric acid, and acid acetate. Based on the analysis it was found that the anthocyanin pigment (in red) in rosella petals flower is more stable in the acidic conditions (low pH). Type of acid (P) gives a very significant influence (P ≤ 0.01) toward pH values and significant influence (P ≤ 0.05) toward the intensity of the color. Type of solvent (J) that used gives a very significant influence (P ≤ 0.01) toward the intensity of the color, as well as a significant influence (P ≤ 0.05) on yield and levels of anthocyanin
{"title":"Efektivitas Penggunaan Jenis Pelarut dan Asam dalam Proses Ekstraksi Pigmen Antosianin Kelopak Bunga Rosella (Hibiscus sabdariffa L)","authors":"Ryan Moulana, J. Juanda, Syarifah Rohaya, Ria Rosika","doi":"10.17969/JTIPI.V4I3.739","DOIUrl":"https://doi.org/10.17969/JTIPI.V4I3.739","url":null,"abstract":"Anthocyanin is pigments are red, purple and blue that commonly found in plants and can be used as a natural dye. One kind of plant that can be extracted as a source of natural dyes and contain anthocyanin is rosella petals flower. The use of solvents and acids are the factors that determine the quality and quantity of anthocyanin that extracted from rosella petals flower. Therefore in this study will be assessed the influence of the use of appropriate solvents and acids in the process of extraction of anthocyanin from rosella petals flower. Types used are varieties rosella sabdariffa. This research was conducted using Randomized Block Design Factorial consisting of 2 factors that is the type of solvent (J) consisting of ethanol and methanol, as well as the second factor which is the type of acid (P) consisting of tartaric acid, citric acid, and acid acetate. Based on the analysis it was found that the anthocyanin pigment (in red) in rosella petals flower is more stable in the acidic conditions (low pH). Type of acid (P) gives a very significant influence (P ≤ 0.01) toward pH values and significant influence (P ≤ 0.05) toward the intensity of the color. Type of solvent (J) that used gives a very significant influence (P ≤ 0.01) toward the intensity of the color, as well as a significant influence (P ≤ 0.05) on yield and levels of anthocyanin ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484802","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}
The study aimed to investigate the effects of drying temperature and time to potato starch variety of Granola. Recently, the starch is often used as a raw material for food, pharmaceutical and non-food industries such as textiles, packaging, detergent, etc. Because of unpreserved nature of fresh potato and its quality still reduced during storage, the research was conducted to process potato into semi-finished product in form of starch that expected will enhance the stability during storage, and shipping. The research design used was completely randomized design (CRD) factorial consist of 2 factors. The first factor was the drying temperature (T) consists of 3 levels i.e T1 = 40oC, T2=50oC, and T3 = 60oC. The second factor was drying time (L) consists of 3 levels i.e L1 = 5 hr, L2=6 hr, and L3 = 7 hr. Combination of the treatments was 3 x 3 = 9 with 3 replications, in order to obtain 27 units of the experiment. The analysis of potato starch was made to measure yield, moisture, starch and ash contents, as well as starch brighness. The results showed that drying temperature (T) was highly significant effected to starch yield, moisture, ash content, and starch brighness. While, drying time (L) has significantly effected on moisture and starch brighness. The interaction between temperature and time were not significantly effected to yield, moisture, starch, ash contents, as well as starch brighness. Based on the results, the best quality of potato starch was obtained from the treatment of drying temperature (T1= 40oC) and drying time (L1=5 hr) with the following characteristics: yield (3.61%), moisture content (16.40%), starch content (82.09%), ash content (0.57%), and starch brighness about 54.61%.
{"title":"Pengaruh Suhu dan Lama Pengeringan terhadap Kuantitas dan Kualitas Pati Kentang Varietas Granola","authors":"Martunis Martunis","doi":"10.17969/JTIPI.V4I3.740","DOIUrl":"https://doi.org/10.17969/JTIPI.V4I3.740","url":null,"abstract":"The study aimed to investigate the effects of drying temperature and time to potato starch variety of Granola. Recently, the starch is often used as a raw material for food, pharmaceutical and non-food industries such as textiles, packaging, detergent, etc. Because of unpreserved nature of fresh potato and its quality still reduced during storage, the research was conducted to process potato into semi-finished product in form of starch that expected will enhance the stability during storage, and shipping. The research design used was completely randomized design (CRD) factorial consist of 2 factors. The first factor was the drying temperature (T) consists of 3 levels i.e T1 = 40oC, T2=50oC, and T3 = 60oC. The second factor was drying time (L) consists of 3 levels i.e L1 = 5 hr, L2=6 hr, and L3 = 7 hr. Combination of the treatments was 3 x 3 = 9 with 3 replications, in order to obtain 27 units of the experiment. The analysis of potato starch was made to measure yield, moisture, starch and ash contents, as well as starch brighness. The results showed that drying temperature (T) was highly significant effected to starch yield, moisture, ash content, and starch brighness. While, drying time (L) has significantly effected on moisture and starch brighness. The interaction between temperature and time were not significantly effected to yield, moisture, starch, ash contents, as well as starch brighness. Based on the results, the best quality of potato starch was obtained from the treatment of drying temperature (T1= 40oC) and drying time (L1=5 hr) with the following characteristics: yield (3.61%), moisture content (16.40%), starch content (82.09%), ash content (0.57%), and starch brighness about 54.61%. ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484813","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}
To harvest papaya by using a long pole may break it. It can influence the price reduction or even it cannot be sold if it drops to the ground. Harvesting by using hand is also possible but this methode could cause injury due to harvester fingers. So, it was required to design a tool for harvesting papaya in order to keep the high quality, increase the quantity and introduce a convenient method in harvesting papaya for farmers. A semi mechanical papaya harvester was designed at Agricultural Machinery and Equipment Laboratory, Syiah Kuala University and then it was evaluated at papaya farming in Alue Rindang Village, Seulimum Sub district, Aceh Besar District from January until March 2010. The tool has dimension by 335 cm in length, 23 cm in width and 5.5 kg in weight. The tool could harvest 222 papaya fruits per hour whereas by using traditional method the farmers could harvest only 133 papaya fruits per hour. Therefore, the use of papaya harvester is promising to improve the quantity and quality of papaya fruits. Keywords: papaya, harvester
用长杆收割木瓜可能会把它折断。它可以影响降价，甚至如果它掉到地上就卖不出去。用手收割也是可行的，但这种方法可能会因收割者的手指而受伤。因此，为了保证木瓜的高品质，增加木瓜的数量，并为农民提供一种方便的木瓜收获方法，需要设计一种木瓜收获工具。在Syiah Kuala University农业机械设备实验室设计了一台半机械式木瓜收割机，并于2010年1月至3月在Aceh Besar区Seulimum街道value Rindang村的木瓜种植中对其进行了评估。该工具长335厘米，宽23厘米，重5.5公斤。该工具每小时可收获222个木瓜果实，而使用传统方法的农民每小时只能收获133个木瓜果实。因此，木瓜收割机的使用有望提高木瓜果实的数量和质量。关键词:木瓜;收获机
{"title":"Perancangan dan Pengujianalat Pemetik Pepaya Tipe Semi Mekanis","authors":"Mustaqimah Mustaqimah","doi":"10.17969/JTIPI.V4I3.737","DOIUrl":"https://doi.org/10.17969/JTIPI.V4I3.737","url":null,"abstract":"To harvest papaya by using a long pole may break it. It can influence the price reduction or even it cannot be sold if it drops to the ground. Harvesting by using hand is also possible but this methode could cause injury due to harvester fingers. So, it was required to design a tool for harvesting papaya in order to keep the high quality, increase the quantity and introduce a convenient method in harvesting papaya for farmers. A semi mechanical papaya harvester was designed at Agricultural Machinery and Equipment Laboratory, Syiah Kuala University and then it was evaluated at papaya farming in Alue Rindang Village, Seulimum Sub district, Aceh Besar District from January until March 2010. The tool has dimension by 335 cm in length, 23 cm in width and 5.5 kg in weight. The tool could harvest 222 papaya fruits per hour whereas by using traditional method the farmers could harvest only 133 papaya fruits per hour. Therefore, the use of papaya harvester is promising to improve the quantity and quality of papaya fruits. Keywords: papaya, harvester ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484723","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}
A series of bimetallic Cu-Cr supported onto diatomite was synthesized using impregnation method and characterized using X-ray diffractometer (XRD) technique. The catalyst compositions were CuCrO2, Cu2O, Al2O3 and SiO2. The catalyst contained 5, 10, 20, and 30 wt.% of Cu-Cr respectively, with Cu : Cr ratio of 1:1. The catalytic performance of the samples was evaluated based on the application to a hydrogenated palm oil at 70oC and 7 bar of pressure by measuring its iodine number. The result showed that the bimetallic Cu-Cr deposited onto diatomite was an effective catalysts for hydrogenation of palm oils and its catalytic activity was highly dependent on the composition of metals. Iodine number of palm oil decreased to 27.2 from 43.28 by using of 30 wt.% of Cu-Cr after 120 minutes reaction almost similar to the performance of commercial nickel catalyst that could decrease the iodine number to 26.1. Keywords: hydrogenation, palm oil, copper-chromium, diatomite, impregnation.
{"title":"KATALIS BIMETAL Cu-Cr/DIATOMEA UNTUK HIDROGENASI MINYAK SAWIT","authors":"Husni Husin","doi":"10.17969/JTIPI.V4I2.265","DOIUrl":"https://doi.org/10.17969/JTIPI.V4I2.265","url":null,"abstract":"A series of bimetallic Cu-Cr supported onto diatomite was synthesized using impregnation method and characterized using X-ray diffractometer (XRD) technique. The catalyst compositions were CuCrO2, Cu2O, Al2O3 and SiO2. The catalyst contained 5, 10, 20, and 30 wt.% of Cu-Cr respectively, with Cu : Cr ratio of 1:1. The catalytic performance of the samples was evaluated based on the application to a hydrogenated palm oil at 70oC and 7 bar of pressure by measuring its iodine number. The result showed that the bimetallic Cu-Cr deposited onto diatomite was an effective catalysts for hydrogenation of palm oils and its catalytic activity was highly dependent on the composition of metals. Iodine number of palm oil decreased to 27.2 from 43.28 by using of 30 wt.% of Cu-Cr after 120 minutes reaction almost similar to the performance of commercial nickel catalyst that could decrease the iodine number to 26.1. Keywords: hydrogenation, palm oil, copper-chromium, diatomite, impregnation.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67484866","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}
I. S. Nasution, Yusmanizar Yusmanizar, Kurnia Melianda
The problem that often occurs before consuming fresh pineapple is it takes a long time to peel the pineapple. Minimal processing of pineapple is one of the solutions for practical use by consumers who would like to consume it fresh. However, minimally processed pineapple will be easily damaged and has short shelf life. The aims of this study are to determine the quality of minimally processed pineapple coated with edible coating, effect of calcium chloride dipping, as well as plastic packaging at low temperatures storage. Combination of Cassava starch and glycerol used as edible coating for pineapple dipped in CaCl2for 1 minute and 2 minutes, respectively. Products were packaged using polyethylene, polypropylene, and without packaging. It is obtained that dipping the product in CaCl2 for 2 minutes and packaging it using polypropylene (plastic) can prolong the shelf life of minimally processed pineapple stored at 5°C up to 8 days.
{"title":"PENGARUH PENGGUNAAN LAPISAN EDIBEL (EDIBLE COATING), KALSIUM KLORIDA, DAN KEMASAN PLASTIK TERHADAP MUTU NANAS (Ananas comosus Merr.) TEROLAH MINIMAL","authors":"I. S. Nasution, Yusmanizar Yusmanizar, Kurnia Melianda","doi":"10.17969/JTIPI.V4I2.268","DOIUrl":"https://doi.org/10.17969/JTIPI.V4I2.268","url":null,"abstract":"The problem that often occurs before consuming fresh pineapple is it takes a long time to peel the pineapple. Minimal processing of pineapple is one of the solutions for practical use by consumers who would like to consume it fresh. However, minimally processed pineapple will be easily damaged and has short shelf life. The aims of this study are to determine the quality of minimally processed pineapple coated with edible coating, effect of calcium chloride dipping, as well as plastic packaging at low temperatures storage. Combination of Cassava starch and glycerol used as edible coating for pineapple dipped in CaCl2for 1 minute and 2 minutes, respectively. Products were packaged using polyethylene, polypropylene, and without packaging. It is obtained that dipping the product in CaCl2 for 2 minutes and packaging it using polypropylene (plastic) can prolong the shelf life of minimally processed pineapple stored at 5°C up to 8 days.","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485049","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}
Satriana Satriana, N. Husna, Desrina Desrina, M. D. Supardan
This study undertakes the transesterification process of used cooking oils that have undergone a process of esterification. The transesterification process carried out by reacting methanol and esterified used cooking oil using KOH as catalyst. Stirring technique used is based on hydrodynamic cavitation. This research aims to study the characteristics of biodiesel that made from transesterified used cooking oil with different concentrations of methanol. The concentration of methanol used consists of 5 (five) level are: 99.9%, 95%, 90%, 80%, and 70%. The transesterification process using hydrodynamic cavitation technique with a 99.9% concentration of methanol result in biodiesel with characteristics consistent by Indonesian National Standard (SNI). In this condition, biodiesel produced 92.93% of the yield which has characteristics of acid number 0.80 mg KOH / g, total glycerol 0.045%, alkyl ester 99.45%, iodine number 14.92 g I2/100 g, viscosity 2,35 mm2 / s , density 0.87745 g/cm3 and pH value 4.885. Based on research, the concentration of methanol lower than 99.9% not yet can produce biodiesel from used cooking oil that have characteristics according to Indonesian National Standard (SNI).
{"title":"KARAKTERISTIK BIODIESEL HASIL TRANSESTERIFIKASI MINYAK JELANTAH MENGGUNAKAN TEKNIK KAVITASI HIDRODINAMIK","authors":"Satriana Satriana, N. Husna, Desrina Desrina, M. D. Supardan","doi":"10.17969/JTIPI.V4I2.267","DOIUrl":"https://doi.org/10.17969/JTIPI.V4I2.267","url":null,"abstract":"This study undertakes the transesterification process of used cooking oils that have undergone a process of esterification. The transesterification process carried out by reacting methanol and esterified used cooking oil using KOH as catalyst. Stirring technique used is based on hydrodynamic cavitation. This research aims to study the characteristics of biodiesel that made from transesterified used cooking oil with different concentrations of methanol. The concentration of methanol used consists of 5 (five) level are: 99.9%, 95%, 90%, 80%, and 70%. The transesterification process using hydrodynamic cavitation technique with a 99.9% concentration of methanol result in biodiesel with characteristics consistent by Indonesian National Standard (SNI). In this condition, biodiesel produced 92.93% of the yield which has characteristics of acid number 0.80 mg KOH / g, total glycerol 0.045%, alkyl ester 99.45%, iodine number 14.92 g I2/100 g, viscosity 2,35 mm2 / s , density 0.87745 g/cm3 and pH value 4.885. Based on research, the concentration of methanol lower than 99.9% not yet can produce biodiesel from used cooking oil that have characteristics according to Indonesian National Standard (SNI). ","PeriodicalId":31317,"journal":{"name":"Jurnal Teknologi dan Industri Pertanian Indonesia","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2012-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67485035","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：