scholarly journals Effect of using fresh palm oil and used palm oil as a fat liquoring agent to the chemical quality of leather from tilapia fish skin

2022 ◽  
Vol 951 (1) ◽  
pp. 012038
Author(s):  
A Pertiwiningrum ◽  
K E Nugroho ◽  
M A N Roufi ◽  
A A Parameswari ◽  
V Pastawan
Keyword(s):  
Water Content ◽  
Palm Oil ◽  
Fat Content ◽  
Chemical Quality ◽  
Fish Skin ◽  
Alternative Material ◽  
Tanning Process ◽  
Vegetable Tanning ◽  
Used Palm Oil

Abstract Tilapia skin has a high value in the form of tanned tilapia skin. One of the factors that play an important role in the tanning process is the using of tanning agents. This research was carried out by vegetable tanning to the tilapia fish skin using selected concentration of fresh palm oil and used palm oil. The study aims to find out the chemical quality of leather through the using of fresh and used palm oil as fat liquoring agent in the vegetable tannery process. The same concentration of fresh palm oil (10%), and used palm oil (10%) were used in this study. The parameter of fat content, and water content as chemical quality was observed in triplicates. Based on the results, the fat content of the leather using fresh palm oil (19.265%) was significantly increased (p<0.05) compared to used palm oil (15.825%), while the water content was also significantly different (p<0.05). In conclusion, the addition of palm oil improved the moisture of tilapia fish skin and become softer that can be used for commercial products, and it became the alternative material that could be use in vegetable tannery processing.

scholarly journals Effect of using fresh palm oil and used palm oil as a fatliquoring agent to the physical quality of tilapia fish skin in vegetable tannery

2022 ◽  
Vol 335 ◽  
pp. 00008
Author(s):  
Ambar Pertiwiningrum ◽  
Kurniawan Eko Nugroho ◽  
Muhammad Aziz Nur Roufi ◽  
Viagian Pastawan ◽  
Ragil Yuliatmo ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Palm Oil ◽  
Fish Skin ◽  
Shrinkage Temperature ◽  
Physical Quality ◽  
Alternative Material ◽  
Vegetable Tanning ◽  
Animal Skin ◽  
Used Palm Oil

Fish skin is one of the alternative materials to replace the common animal skin that used in the leather tannery. This research was carried out by vegetable tanning to the tilapia fish skin using selected concentration of fresh palm oil and used palm oil. The study aims to find out the physical quality of leather through the using of fresh and used palm oil as fatliquoring agent in the vegetable tannery process. The same concentration of fresh palm oil (5%) and used palm oil (5%) were used in this study. The parameter of tensile strength, elongation, and shrinkage temperature as physical quality was observed in triplicates. Based on the results, tensile strength and leather elongation were significantly increased, while the shrinkage temperature was not significantly affected. In conclusion, the addition of palm oil caused the increasing tilapia fish skin quality that can be used for commercial products, and it became the alternative material that could be use in vegetable tannery processing.

scholarly journals Effect of Chicken Intestine Substitution to Chemical Quality of Nugget

2018 ◽  
Vol 19 (3) ◽  
pp. 207 ◽  
Author(s):  
Harapin Hafid ◽  
Nuraini Nuraini ◽  
Dian Agustina ◽  
Fitrianingsih Fitrianingsih ◽  
Inderawati Inderawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Chicken Meat ◽  
Chemical Quality ◽  
Chicken Nuggets ◽  
Chicken Intestine ◽  
Waste Fat

This research was aimed to study the chemical quality of the chicken nuggets substituted chicken intestine. The treatment was substitution of chicken meat with chicken intestine consisting of five levels was A0 (0% chicken intestine + 100% chicken meat), A1 (15% chicken intestine + 85% chicken meat), A2 (25% chicken intestine + 75% chicken meat ), A3 (40% chicken intestine + 60% chicken meat), A4 (50% chicken intestine + 50% chicken meat), A5 (65% chicken intestine + 35% chicken meat), A6 (75% chicken intestine + 25% chicken meat), A7 (90% chicken intestine + 10% chicken meat), and A8 (100% chicken intestine + 0% chicken meat). Each treatment was repeated five times. The results showed that the water content and ash substituted chicken nuggets chicken intestines were not significantly different (p> 0.05). water content of chicken nuggets  in this study was A0 (99.8%), A1 (99.8%), A2 (99.8%), A3 (99.8%), A4 (99.8%), A5 (99.9%), A6 (99.9%), A7 (99.7%), and A8 (99.8%). Ash content on A0 (2.61%), A1 (1.61%), A2 (2.90%), A3 (1.80%), A4 (2.23%), A5 (2.84% ), A6 (2.62%), A7 (2.39%), and A8 (2.26%). Intestine substitution into the chicken nuggets significant (p <0, 05) against the protein and fat content of chicken nuggets, where the highest protein content in treatment A8 (100% chicken intestine) was 24.9% and the lowest in treatment A0 (100% chicken meat) that is 11.33%. The greater increase in the nugget chicken intestinal waste, the higher the protein content. Meanwhile nugget fat content tends to decrease as the percentage of the addition of chicken intestinal waste. Fat content nuggets with chicken intestinal waste substitution of 15% (A1) amounted to 21.85%   , 25% (A2) of 20.56% , 40% (A3) of 19.09%, 50% (A4) of 18.14, 65% (A5) of 17.03%, 75% (A6) of 15.69%, 90% (A7) of 14.11%, and 100% (A8) 11.00% house-cleaning da significantly (p <0.05) with control of 0% (A0) 23.93%. The more the addition of substitution intestinal produce low-fat nugget. Can be concluded that substitution of chicken intestine increase the protein and lower fat content of chicken nuggets. Nugget product with composition 50% chicken intestine and 50% chicken meat (A4) has water content 99,8%, 17,58%, protein, 18,14% abu2.23% fat and preferred by the panelists.

PERCEPATAN PENGOMPOSAN TANDAN KOSONG KELAPA SAWIT (TKKS) DENGAN PEMBERIAN UREA (Acceleration Composting Empty Fruit Bunches (Efb) With The Application Of Urea)

AgriPeat ◽  
2019 ◽  
Vol 18 (02) ◽  
pp. 113-124
Author(s):  
Journal Journal
Keyword(s):  
Weight Loss ◽  
Water Content ◽  
Palm Oil ◽  
Organic N ◽  
Empty Fruit Bunches ◽  
Randomized Design ◽  
Compost Application ◽  
Completely Randomized Design ◽  
Total P

                                                                                                                                   ABSTRAK Kelapa sawit merupakan tanaman perkebunan yang memegang peranan penting dalam industri pangan. Luas perkebunan kelapa sawit di Indonesia pada tahun 2014 mencapai 10 juta Ha. Pertumbuhan yang pesat diikuti dengan produksi crude palm oil (CPO) dan palm karnel oil (PKO) yang juga meningkat, sekaligus produk sampingan berupa limbah. Salah satu limbah pabrik kelapa sawit yang jumlahnya besar adalah tandan kosong kelapa sawit (TKKS). Tandan kosong kelapa sawit merupakan limbah organik yang berpotensi dimanfaatkan dibidang pertanian. Akan tetapi, TKKS memiliki nilai C/N yang cukup tinggi, akibatnya sukar dan lama untuk terdekomposisi. Salah satu cara pemanfaatan TKKS adalah dengan dilakukan pengomposan dengan pengkayaan urea. Diharapkan dengan perlakuan tersebut TKKS akan cepat terdekomposisi dan dapat segera dimanfaatkan oleh tanaman. Penelitian ini bertujuan untuk (1) mengetahui pengaruh pemberian urea terhadap pengomposan TKKS dan (2) mengetahui pengaruh peningkatan dosis urea terhadap kualitas kompos TKKS. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal dengan 5 perlakuan, yaitu U1 (urea 0 g setara dengan nilai C/N=), U2 (urea 30,9 g setara dengan nilai C/N=), U3 (urea 79,3 g setara dengan nilai C/N=), U4 (urea 176,1 g setara dengan nilai C/N=) dan U5 (urea 466,3 g setara dengan C/N = ) dan 9 ulangan, sehingga diperoleh 45 satuan percobaan. Hasil penelitian menunjukan bahwa pemberian urea berpengaruh sangat nyata terhadap susut bobot, kadar air, nilai pH kompos, C-organik, N-total, P-tersedia, dan nilai C/N, selain itu pemberian urea mengakibatkan terjadi perubahan tekstur dan warna pada kompos TKKS. Pemberian dosis urea 466,3 g mampu meningkatkan kandungan N-total, serta menurunkan nilai C/N dan nilai pH kompos. Pemberian dosis urea 79,3 g atau setara dengan C/N = mampu meningkatkan kandungan P-tersedia dan kadar air, menurunkan susut bobot dan kandungan C-organik, serta menunjukan perubahan tekstur dan warna yang lebih baik. Kata kunci: tanda kosongkelapa sawit (TKSS), kompos, urea                                                                                                                                        ABSTRACT Empty fruit bunches (EFB) is a solid wastes produced in large quantity from palm oil industry. Empty fruit bunches can be used as compost material, additionally difficult to decompose because it contain cellulose, hemicellulose, and lignin, as well as value of ratio C/N is high. Use EFB as compost material through the provision of urea has been done in this research. Urea are expected to reduce the value of ratio C/N and became a starter for microbial decomposers. The purpose of this research were (1) to determine the effect of urea on composting of EFB and (2) to determine the effect of increasing doses of urea to the quality of compost of EFB. This research was used a single factor of Completely Randomized Design (CRD) with 5 treatments, namely U1 (urea 0 g), U2 (urea 30,9 g), U3 (urea 79,3 g), U4 (urea 176,1 g), and U5 (urea 466,3 g), and 9 replications, until result 45 experimental units. The result showed that urea significant effect on weight loss, water content, value of pH compost, C-organic, N-total, P-available, and value of ratio C/N, besides urea resulted Widodoe, K. dkk Percepatan Pengomposan Tandan Kosong Kelapa Sawit…..…. 114 in a change in texture and color on the compost EFB. Application of urea 466,3 g was able to increase the content of N-total, reduce the value of ratio C/N and the value of pH compost. Application of urea 79,3 g can improve the content of P-available and water content, reduce the weight loss and the content of C-organic, and showed the changes in texture and color as better. Keywords: empty fruit bunches, compost, urea

scholarly journals The Effects of Tanning with Kepok Banana (Musa Paradisiaca L) Bunch on the Physical Quality of Rabbit Skin

2019 ◽  
Vol 8 (4) ◽  
pp. 12564-12567 ◽  
Keyword(s):  
Tensile Strength ◽  
Environmentally Friendly ◽  
National Standard ◽  
Tannin Content ◽  
Rabbit Skin ◽  
Physical Quality ◽  
Musa Paradisiaca ◽  
Tanning Process ◽  
Vegetable Tanning

Vegetable tanning is leather tanning using tanning agents derived from plants. Utilization of mimosa (as a source of tannins from Acacia wood) for tanning materials has various weaknesses in terms of influence on the environment. Kepok banana (Musa paradisiaca L.) bunch is one of the abundant banana waste and not yet utilized. Banana bunches contain 2-5% tannins so they have the potential to be used as tanning agent. Although the tannin content is not high, it is still possible to be used as tanning agent for small-sized skin, such as rabbit skin. This study aimed to determine the physical quality of rabbit skin that wastanned with banana bunches. The results showed that Kepok banana bunches can be used as a good tanning material that is environmentally friendly. The use of Kepok banana (Musa paradisiaca L.) bunch as tanning material had a significant effect (P <0.05) on physical quality of rabbit skin. With 25% Kepok banana (Musa pardisiaca L.) bunch as tanning agent, the tanning process could produce leather sheets that met Indonesian National Standard (SNI) no 06-0237-1989 with 1.17 mm of thickness, 4.7 mm of softness, 12.02 kg/cm of tear strength, 239.55 kg/cm2 of tensile strength, and 174.12% of elongation.

scholarly journals Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

2020 ◽  
pp. 10-25 ◽  
Author(s):  
Erina Septianti ◽  
Salengke ◽  
Jumriah Langkong ◽  
Nandi K. Sukendar ◽  
Arini Putri Hanifa
Keyword(s):  
Water Content ◽  
Quality Characteristics ◽  
Fat Content ◽  
Optimum Temperature ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
South Sulawesi ◽  
Better Than

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.  

scholarly journals Karakteristik Fisik, Kimia dan Mutu Sensori Susu Bubuk Kecambah Kedelai Instan Berdasarkan Variasi Penambahan Maltodekstrin

2019 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Rosita Dewi ◽  
Siti Aminah ◽  
Agus Suyanto
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Sensory Quality ◽  
Fat Content ◽  
General Purpose ◽  
Physical Test ◽  
Chemical Test ◽  
Soybean Sprouts ◽  
Physical And Chemical

The addition of maltodextrin is known to coat flavor components, increase volume, accelerate the drying process, prevent heat damage and increase solubility and characteristic quality of sensory. The general purpose of the research is to know the effect of variation of maltodextrin addition to physical characteristics (white degree, solubility and water absorption), chemistry (water content, ash content, fat content, protein and carbohydrate) and sensory milk quality of instant soybean sprouts based on variation of maltodextrin addition. The method of this research is monofactorial experiment, which consists of 5 treatment of maltodextrin concentration, 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 5 times, so that 25 experimental units were obtained. Physical and chemical test results were analyzed using Anova method followed by Duncan's advanced test while the sensory quality test data were analyzed using Friedman followed by Wilcoxon's advanced test. The results showed that there was a significant effect of the addition of maltodextrin concentration to physical test (white degree, solubility and water absorption) and water content, crude fiber, protein and carbohydrate but no significant effect on ash and fat content. Instant soybean sprouts with a 15-20% maltodextrin variation yield the best physical, chemical and sensory quality.

scholarly journals Sustainable Rigid Polyurethane Foam from Wasted Palm Oil and Water Hyacinth Fiber Composite—A Green Sound-Absorbing Material

Polymers ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 201
Author(s):  
Nathapong Sukhawipat ◽  
Laksana Saengdee ◽  
Pamela Pasetto ◽  
Jatupol Junthip ◽  
Ekkachai Martwong
Keyword(s):  
Polyurethane Foam ◽  
Palm Oil ◽  
Water Hyacinth ◽  
Sound Absorption ◽  
Fiber Composite ◽  
Mesh Size ◽  
Alternative Material ◽  
Absorbing Material ◽  
Used Palm Oil ◽  
Water Hyacinth Fiber

A novel rigid sound-absorbing material made from used palm oil-based polyurethane foam (PUF) and water hyacinth fiber (WHF) composite was developed in this research. The NCO index was set at 100, while the WHF content was set at 1%wt with mesh sizes ranging from 80 to 20. The mechanical properties, the morphology, the flammability, and the sound absorption coefficient (SAC) of the PUF composite were all investigated. When the WHF size was reduced from 80 to 20, the compression strength of the PUF increased from 0.33 to 0.47 N/mm2. Furthermore, the use of small fiber size resulted in a smaller pore size of the PUF composite and improved the sound absorption and flammability. A feasible sound-absorbing material was a PUF composite with a WHF mesh size of 80 and an SAC value of 0.92. As a result, PUF derived from both water hyacinth and used palm oil could be a promising green alternative material for sound-absorbing applications.

scholarly journals The Effect of Different Processing Techniques in Sweet Potato (Ipomoea batatas) of Content Nutrition

2020 ◽  
Vol 142 ◽  
pp. 01007
Author(s):  
Dyah Triasih ◽  
Fitri Dwi Utami
Keyword(s):  
Total Energy ◽  
Protein Content ◽  
Water Content ◽  
Sweet Potato ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Chemical Quality ◽  
Quality Test ◽  
Processing Techniques

The objective of this study is to define the quality of sweet potato nutrition content in different processing techniques. Processing techniques were roasted, steamed, fried, and boiled. The research method was to experiment complete randomized design with four treatments and five replications for each treatment . The variables chemical quality test were water content, fat content, protein content, ash content, carbohydrate content, and total energy. The result of the chemical quality test showed processing techniques of sweet potato were significant influence water content, fat content, protein content, carbohydrate content, and analysis of total energy (P<0,05). The conclusion roasted processing techniques have higher levels of protein, carbohydrate content, and overall energy than others but have low on fat content, water content, and ash content.

scholarly journals KARAKTERISASI FISIKOKIMIA IKAN BAGE (MAKANAN TRADISIONAL SUMBAWA) MENGGUNAKAN OVEN PENGERING

2021 ◽  
Vol 5 (1) ◽  
pp. 34-39
Author(s):  
Rhestu Isworo ◽  
Anni Nuraisyah
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Average Moisture Content ◽  
Drying Process

Lemuru production in Sumbawa has increased and is one of the processed productsthe famous one is bage fish. This bage fish is processed by a process of salting andpickling, then drying and frying. Request from the Sumbawa peopleThere are already many who want to bring this typical bage fish souvenir from the region. Bytherefore in this study a controlled drying process was carried out usingoven, and is expected to be a solution to improve the quality of bage fishphysicochemical and microbiological. The results showed that fresh lemuru hadthe average moisture content was 86%, protein content was 19.8%, fat content was 6.1%. Water contentThe highest bage fish was found in treatment with a temperature of 50 ° C for 2 hours (56.33%)while the lowest water content is found in 4 hours drying with a temperature of 60 ° C(28.41%). The highest TPC test value was obtained in bage fish drying at 50oCfor 2 hours, which is 21000 CFU / gr (2.1 x 104 CFU / gr).

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