scholarly journals KERIPIK SALAK VACUUM FRYING SEBAGAI ALTERNATIF PENGEMBANGAN PRODUK INOVATIF DI DAERAH AGROKLIMAT BANGKALAN MADURA

2020 ◽  
Vol 4 (1) ◽  
pp. 23
Author(s):  
Dedin F Rosida ◽  
B Syehan ◽  
Dedid Cahya Happyanto ◽  
F T Anggraeni ◽  
Nur Hapsari
Keyword(s):  
Moisture Content ◽  
Quality Standards ◽  
Ash Content ◽  
Aluminium Foil ◽  
Vacuum Frying ◽  
Fruit Processing ◽  
Dry Food ◽  
And Storage ◽  
Maximum Moisture Content

Efforts to maintain the quality and storage of fruit is to process it into dry food. Fruit processing into chips needs to be technologically supported so that the quality of chips produced can be accepted by consumers. One way to produce healthy food without changing its original shape is to use vacuum frying technology. Using a vacuum frying, the result had better, the chips were not burnt, keep bright as the original colour and the vitamin content was not damaged. In this program produced salak chips with the characteristics of maximum moisture content of 9.9% ash content of 3.1 %, fat content of 24.1%, during storage for up to 6 weeks. The composition of salak chips was better with aluminium foil packaging than plastic. Salak chips produced still be the quality standards of fruit chips according to SNI 01-4306-1996, namely maximum moisture content of 22%, ash of 3% and fat of 25%.AbstrakUpaya mempertahankan mutu dan daya simpan buah adalah mengolahnya menjadi makanan kering. Pengolahan buah menjadi keripik perlu dukungan teknologi sehingga kualitas keripik yang dihasilkan dapat diterima konsumen. Salah satu cara untuk menghasilkan makanan sehat tanpa mengubah bentuk aslinya adalah dengan menggunakan teknologi penggorengan vakum. Penggunakan pengorengan vacuum, hasilnya akan lebih bagus, keripik tidak gosong, tetap cerah seperti warna aslinya dan kandungan vitamin dari buah olahan tidak rusak. Pada kegiatan pengabdian masyarakat ini dihasilkan keripik buah salak dengan karakteristik kadar air maksimal 9.9% kadar abu sebesar 12.5% kadar lemak 24.1% selama penyimpanan sampai 6 minggu. Komposisi keripik salak ini lebih baik dengan kemasan aluminium foil daripada kemasan plastik. Keripik salak yang dihasilkan masih memenuhi Standar mutu keripik buah menurut SNI 01-4306-1996, yaitu kadar air maksimal 22%, kadar abu maksimal 3% dan kadar lemak maksimal 25%.

scholarly journals PEMANFAATAN LIMBAH LUMPUR IPAL KAWASAN INDUSTRI DAN SERBUK GERGAJI KAYU MENJADI BRIKET

2019 ◽  
Vol 5 (1) ◽  
Author(s):  
Sissar Eka Bimantara ◽  
Euis Nurul Hidayah
Keyword(s):  
Moisture Content ◽  
Research Methodology ◽  
Calorific Value ◽  
Quality Standards ◽  
Ash Content ◽  
Heating Value ◽  
Wood Sawdust ◽  
Quality Testing ◽  
Heat Value

Lumpur IPAL pada Kawasan Industri sampai saat ini belum dapat dimanfaatkan dengan baik, pemanfaatan lumpur IPAL menjadi briket merupakan salah satu upaya untuk mengatasi permasalahan limbah lumpur IPAL. Tujuan penelitian ini adalah mengetahui lumpur IPAL dengan campuran serbuk gergaji kayu dapat dijadikan bahan bakar alternatif berupa briket, mengetahui pengaruh variasi lumpur IPAL dan serbuk gergaji kayu terhadap mutu briket berupa kadar abu, nilai kalor, kadar air , dan mengetahui komposisi terbaik antara lumpur IPAL dan serbuk gergaji kayu untuk menghasilkan nilai kalor optimum pada briket. Metodologi penelitian meliputi pengeringan bahan, karbonisasi bahan, penghalusan dan penyaringan bahan 20 mesh (841 µm), 40 mesh (420µm), dan 60 mesh (250 µm), pencetakan dan pengepresan briket, serta pengeringan briket. Selanjutnya dilakukan uji mutu briket, hasil analisis pada briket terbaik terdapat pada perbandingan 20 : 80 dengan menggunakan ayakan 60 mesh, memiliki nilai kalor 4366,8 kal/g, kadar air 1,26% dan kadar abu 1,32%. Nilai kalor pada briket masih belum memenuhi baku mutu dari SNI 4931 Tahun 2010, Minimnya nilai kalor yang dihasilkan bisa juga karena variabel perlakuan, dengan perbandingan yang dilakukan terhadap lumpur dan serbuk gergaji serta menggunakan ukuran ayakan yang berbeda. Kata Kunci : briket, lumpur IPAL, serbuk gergaji kayu. IPAL sludge in the Ngoro Persada Industry has yet to be utilized properly, utilizing IPAL sludge into briquettes is one of the efforts to solve this problem. The aim of this research was to determine the IPAL sludge with a mixture of wood sawdust can be used as an alternative fuel in the form of briquettes, to determine the effect of variations in IPAL sludge and wood sawdust on the quality of briquettes in the form of heat value, ash content and moisture content as well as knowing the best composition between IPAL sludge and wood sawdust to produce briquettes with the best heating value. The research methodology included material drying, carbonization of materials, refining and filtering of 20 mesh (841 μm), 40 mesh (420μm), and 60 mesh (250 μm), printing and pressing briquettes, and briquette drying. Furthermore, briquette quality testing was conducted, the results showed that the best briquettes were at a ratio of 20: 80 using 60 mesh sleve, having a heating value of 4366.8 cal / g, 1.26% moisture content and 1.32% ash content. The calorific value of briquettes still does not meet the quality standards of SNI 4931 of 2010, the lack of heat value produced can also be due to treatment variables, with the comparison carried out on sludge and wood sawdust and using different sieve sizes. Keywords: briquettes, IPAL sludge, wood sawdust.

scholarly journals RASIO NATRIUM KARBONAT DALAM EKSTRAKSI BERPENGARUH PADA MUTU NATRIUM ALGINAT Sargassum muticum

2019 ◽  
Vol 10 (1) ◽  
Author(s):  
Sovia Indah Nurkhanifah ◽  
Amir Husni
Keyword(s):  
Moisture Content ◽  
Functional Group ◽  
Extraction Efficiency ◽  
Quality Standards ◽  
Ash Content ◽  
Sargassum Muticum ◽  
Quality Analysis ◽  
Lower Viscosity ◽  
Alginate Extraction

Several studies have been conducted in an effort to improve alginate extraction efficiency. This study aims to determine the effect of Na2CO3 ratio on the quality of sodium alginate Sargassum muticum. The Na2CO3 ratios used were 1:10, 1:20, 1:30, 1:40, 1:50 (w/v) and quality analysis were made on yield (%), viscosity (cps), pH, moisture content (% ), white degree (%), ash content (%) and functional group. The results showed that the higher Na2CO3 ratio had significantly lower viscosity. The value of yield, pH, moisture content, degree of white, and ash content showed that the effect of Na2CO3 ratio did not significantly different. The best Na2CO3 ratio was 1:20 w/v because it had medium viscosity, besides that, as a result of yield, pH, moisture content, white degree, ash content has met alginate quality standards.

scholarly journals Analysis of the Quality of Mixed Coconut Shell Waste Briquettes with Various Biomass Additives as Alternative Fuels

2021 ◽  
Vol 4 (2) ◽  
Author(s):  
Yusraida Khairani Dalimunthe ◽  
Sugiatmo Kasmungin ◽  
Listiana Satiawati ◽  
Thariq Madani ◽  
Teuku Ananda Rizky
Keyword(s):  
Moisture Content ◽  
Calorific Value ◽  
Volatile Matter ◽  
Matter Content ◽  
Ash Content ◽  
Coconut Shell ◽  
Bamboo Charcoal ◽  
A Value ◽  
Shell Waste

The purpose of this study was to see the best quality of briquettes from the main ingredient of coconut shell waste<br />with various biomass additives to see the calorific value, moisture content, ash content, and volatile matter<br />content of the biomass mixture. Furthermore, further research will be carried out specifically to see the quality of<br />briquettes from a mixture of coconut shell waste and sawdust. The method used in this research is to conduct a<br />literature study of various literature related to briquettes from coconut shell waste mixed with various additives<br />specifically and then look at the best quality briquettes produced from these various pieces of literature. As for<br />what is determined as the control variable of this study is coconut shell waste and as an independent variable,<br />namely coffee skin waste, rice husks, water hyacinth, Bintaro fruit, segon wood sawdust, coconut husk, durian<br />skin, bamboo charcoal, areca nut skin, and leather waste. sago with a certain composition. Furthermore, this<br />paper also describes the stages of making briquettes from coconut shell waste and sawdust for further testing of<br />the calorific value, moisture content, ash content, volatile matter content on a laboratory scale for further<br />research. From various literatures, it was found that the highest calorific value was obtained from a mixture of<br />coconut shell waste and bamboo charcoal with a value of 7110.7288 cal / gr and the lowest calorific value was<br />obtained from a mixture of coconut shell waste and sago shell waste with a value of 114 cal / gr, then for the value<br />The highest water content was obtained from a mixture of coconut shell waste and rice husk with a value of<br />37.70% and the lowest water content value was obtained from a mixture of coconut shell waste 3.80%, then for the<br />highest ash content value was obtained from a mixture of coconut shell waste and coffee skin with a value of<br />20.862% and for the lowest ash content value obtained from a mixture of coconut shell and Bintaro fruit waste,<br />namely 2%, and for the highest volatile matter content value obtained from a mixture of coconut shell and coconut<br />husk waste with a value of 33.45% and for the value of volatile matter levels The lowest was obtained from a<br />mixture of coconut shell waste and sago skin waste with a value of 33 , 45%.

scholarly journals Physiological quality of pink pepper seeds (Schinus terebinthifolia Raddi.) as a function of storage

2021 ◽  
Vol 38 (1) ◽  
pp. 144-157
Author(s):  
Thaísa De Oliveira Silveira ◽  
Madelon Rodrigues Braz ◽  
Gilmara Pires de Moura Palermo ◽  
Tiago Böer Breier
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Storage Period ◽  
Seed Storage ◽  
Dry Weight ◽  
Native Forest ◽  
Alternative Source ◽  
Physiological Quality ◽  
And Storage

Seeds of native forest species for food and seedling production have a growing demand that impacts the need for studies involving seed storage in order to maintain good levels of germination quality. Thus, scientific analyzes that explore the physiological potential of the seeds of these species are necessary, especially for the pink pepper (Schinus terebinthifolia Raddi.), a species used as an alternative source of income for traditional communities and which has been arousing interest due to the consumption of its fruits as a condiment in the national and international market. This work aimed to assess the physiological quality of pink pepper seeds according to the storage period and seed size. The seeds came from a rural settlement, a pioneer in the extraction of pink pepper, in the state of Rio de Janeiro, Brazil. The seeds were evaluated for moisture content, germination, first count, length and dry weight of the germinated seedlings, during the period of time that they remained stored and the size of the seeds. The results allowed to conclude that: i) the germinative percentage of the stored pink pepper seeds decreased over the months; ii) the moisture content of the seeds decreased over the months evaluated iii) the different sizes of seeds did not show differences in germination and storage time and iv) values of length and dry weight of the seedlings did not differ according to the period of storage.

scholarly journals Drying and storage of Eugenia involucrata DC. seeds

2003 ◽  
Vol 60 (3) ◽  
pp. 471-475 ◽  
Author(s):  
Angela Maria Maluf ◽  
Denise Augusta Camargo Bilia ◽  
Claudio José Barbedo
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Cold Storage ◽  
Native Species ◽  
Plastic Bags ◽  
Physiological Quality ◽  
Drying Rates ◽  
And Storage ◽  
Water Contents

The physiological quality of seeds of native species is important to produce healthy saplings and therefore guarantee the success of programs to recover disturbed vegetation. This reinforces the necessity for investigating the physiological quality of those seeds. To evaluate the effects of different drying rates on the germination, moisture content and storability of Eugenia involucrata diaspores, mature fruits collected at Mogi Guaçu, SP, Brazil had their epi- and mesocarps removed by washing and were dried at 30, 40 or 50ºC until their water content was reduced from 57% (fresh diaspores) to 13% (final drying), totaling six drying levels. In a second experiment, diaspores had their moisture content reduced from 57% to 49%, at 30ºC, totaling six drying levels (0h, 1h, 2h, 3h, 4h and 5h), and were kept for 180 days in plastic bags under cold storage. The drying rate had no effect on tolerance to desiccation by E. involucrata diaspores; water contents lower than 51% decreased both germinability and storability. Diaspores can be stored for up to 180 days as long as their water content is reduced to 53% and they are kept inside plastic bags under cold storage.

EFFECT OF PROCESSING AND STORAGE ON THE QUALITY OF GELOSE FROM IRISH MOSS (CHONDRUS CRISPUS)

1948 ◽  
Vol 26f (3) ◽  
pp. 160-167
Author(s):  
D. MacDougall
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
East Coast ◽  
Storage Temperature ◽  
Chondrus Crispus ◽  
Irish Moss ◽  
Optimum Ph ◽  
Processing And Storage ◽  
And Storage

Irish moss (Chondrus crispus) from Canada's east coast was used to study possible improvements in the production and storage of gelose. The optimum pH for the extraction of gelose from Irish moss was between 6 and 7. Fine leaf particles, which prevent rapid filtration, were readily removed by supercentrifuging. Comparison of drum drying and drying from the frozen state showed that the former caused a marked lowering of viscosity but had little effect on suspending power or jelly strength. The logarithm of the viscosity determined by means of a MacMichael viscosimeter was related directly to the concentration; therefore, viscosity measurements can be corrected for the moisture content of the samples. The effect of storage temperature on deterioration was greater than the effect of relative humidity. Samples stored at 0° and 40° F. for 12 weeks showed no significant changes in viscosity or suspending power, whereas those stored at 80° and 120° F. deteriorated very rapidly. Material was vacuum ice-dried to 2% moisture without damage but the quality decreased when the extracts were stored at high temperatures.

scholarly journals The Use of Different Deacetylation Temperature Toward Quality of Chitosan Mud Crab Shell (Scylla serrata)

2021 ◽  
Vol 934 (1) ◽  
pp. 012092
Author(s):  
R Karnila ◽  
S Loekman ◽  
S Humairah
Keyword(s):  
Moisture Content ◽  
Ash Content ◽  
Scylla Serrata ◽  
Crab Shell ◽  
Mud Crab ◽  
Degree Of Deacetylation ◽  
Randomized Design ◽  
Chitin And Chitosan ◽  
Two Stages

Abstract This research aims to determine the chemical composition (proximate) of chitosan and chitin, The best deacetylation temperature for obtaining chitosan, and the yield of chitosan and chitin from mud crab. This research was conducted in two stages, that is: 1) Preparation of mud crab flour and 2) Extraction and analysis of chitin and chitosan. The experimental design used for chitosan isolation was Completely Randomized Design (CRD). The process of deacetylation chitin becomes chitosan by using 50% NaOH with varying heating temperatures (120, 130, and 140°C). Parameters observed were yield, moisture content, ash content, and degrees of deacetylation. The result showed that the best chitosan was obtained by chitin deacetylation process into chitosan using a temperature of 130°C (KO2). Characteristics quality of the chitosan mud crab shell produced are KO1: yield 61.00%, moisture content 6.47%, ash content 17.18% (db), and degree of deacetylation 49.63%. KO2: yield 59.94%, moisture content 6.48%, ash content 14.85% (db) with degree of deacetylation 51.13%. KO3: yield 53,97, moisture content 6.54%, ash content 14.66% (db) and degree of deacetylation 52.63%. Characteristic quality of chitin included yield was 27.81%, moisture content 7.29%, ash 44.05%, and degree of deacetylation 33.09%.

scholarly journals The Effect of Stage of Harvest and Storage on the Seed Quality of Chickpea (Cicer arietinum L.)

1970 ◽  
Vol 44 (3) ◽  
pp. 303-310
Author(s):  
A Khatun ◽  
MAH Bhuiyan ◽  
MM Ud-deen
Keyword(s):  
Moisture Content ◽  
Root Length ◽  
Laboratory Experiments ◽  
Seed Quality ◽  
Dry Weight ◽  
Germination Percentage ◽  
Shoot Length ◽  
Harvesting Stage ◽  
And Storage

Laboratory experiments were carried out to determine the effects of harvesting stages on the seed quality of chickpea. Chickpea seed of three varieties (BARI Chola-5, BARI Chola-6 and BARI Chola-8) were collected at three harvestings times i.e. from three different times at 7 days interval prior to harvesting, viz. i) when the pods were yellowish with a few yellow greens (H1 stage), ii) when most of the pods were light brown with a few yellow (H2 stage), and iii) when all the pods were completely brown and dry (H3 stage). Significant variation was observed in three varieties of chickpea for all the parameters studied except vigour-I. The highest germination percentage, root length, shoot length, root plus shoot length and vigour-II was observed in BARI Chola-5 which was significantly higher over BARI Chola-8. Dry weight was found to be significantly higher in BARI Chola-8 which was identical to BARI Chola-6. Moisture content was significantly higher in BARI Chola-8. Seed collected at the stage when most of the pods were light brown with a few yellow (H2 stage) recorded the highest germination percentage, dry weight, vigour-I and root length. Pods (H1 stage) gave the highest moisture content in seeds. BARI Chola-5 seeds recorded the highest germination at H2 stage. Interaction effects of varieties and harvesting stage had non-significant effect on germination percentage, vigour-I, shoot length and vigour-II in both the years. Keywords: Chickpea, Harvesting stage, Storage, Vigour, Moisture, Germination DOI: 10.3329/bjsir.v44i3.4403 Bangladesh J. Sci. Ind. Res. 44(3),303-310, 2009  

scholarly journals EFFECT OF STORAGE MATERIALS ON THE PROXIMATE COMPOSITION OF TOMATO (Lycopersicon Esculentum) POWDER

2020 ◽  
Vol 4 (2) ◽  
pp. 203-206
Author(s):  
RUKAYAT OLADIPUPO ◽  
K. A. Yusuf ◽  
G. Salawu
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Crude Protein ◽  
Storage Period ◽  
Proximate Analysis ◽  
Aluminium Foil ◽  
Crude Fibre ◽  
Storage Materials ◽  
Tomato Powder

The effect of storage materials on the quality of tomato powder was studied. Fresh, firm and matured red tomatoes were washed, sorted and sliced to a uniform thickness of 5mm. The sliced tomatoes were pre-treated by dipping in 1% calcium chloride (CaCl2) and 0.2% potassium metabislphite (KMS) solution for 10 minutes at room temperature. 200g each of the sample was dried at temperatures of 600C until equilibrium moisture content was attained. The dried tomatoes were ground into powder and stored in Black polyethylene [BPE], White polyethylene [WPE], and Laminated Aluminium Foil [LAF] pouches for 6 weeks. The moisture content, crude protein, crude fibre, fat, total ash, and vitamin C of the tomato powder were determined using the method prescribed by AOAC. The carotene contents were determined by HPLC. The proximate analysis was repeated after 2 weeks, 4 weeks and 6weeks of storage.  There was an increase in moisture content and ash content after 6 weeks of storage while a decrease in value of protein, fat and vitamin C content occurred after the storage period. All the parameters measured were best retained by the laminated aluminium foil (LAF) compared to black polyethylene (BPE) and white polyethylene (WPE) packaging material for the entire period of the study.

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