scholarly journals SIFAT FISIK DAN MEKANIS PAPAN SAMBUNG DARI KAYU MANIS (Cinnamomum burmanii) DAN KAYU DURIAN (Durio zibethinus) DENGAN MENGGUNAKAN PEREKAT PV Ac

2017 ◽  
Vol 4 (1) ◽  
pp. 54
Author(s):  
Noor Mirad Sari ◽  
Trisnu Satriadi ◽  
Muhammad Safi’i
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Physical Properties ◽  
Vinyl Acetate ◽  
Economic Value ◽  
Finger Joint ◽  
Durio Zibethinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
A Current

This research aims to utilize cinnamon (Cinnamomum burmanii) and wood durian (Durio zibethinus) which is an unused wood or waste, a product that has economic value. The purpose of this study was to determine the physical properties (moisture content, density) and mechanical (MoE, MoR , and the efficiency of the connection) continued boards cinnamon (Cinnamomum burmanii) and wood durian (Durio zibethinus). Connecting board manufacturing is done with menjari method (finger joint), as well as testing done of testing physical properties (moisture content, density)on the mechanical properties of wood intact and (MoE, MoR, the efficiency of the connection) to connect the board. Board continued to use Poly vinyl acetate (PVAC) as adhesive. This study uses a completely randomized design (CRD) with 2 types of wood, 3 treatments and 3 repetitions. Results of this indicate that the use of a waste can produce a quality produst and has economic value.  The results of all these studies show that connecting boards made from cinnamom cinnamom + MM has elasticity (MoE) is high but less well on the test and also the level of efficiency MoR connection. While on board grafting wood + wood durian durian (DD) has a current MoE and MoR efficiency is low but good connection. Boards cinnamon +connection durian wood (MD) has an elasticity (MoE) is low but has a high MoR and efficiency is very good connection. From the results obtained that the board continued the MD who has good quality MM and DD. Further research based on other types, concentrations and types of adhesive connection method.Penelitian ini bertujuan untuk dapat memanfaatkan kayu manis (Cinnamomum burmanii) dan kayu durian (Durio zibethinus) yang merupakan kayu yang tidak terpakai atau limbah, menjadi produk yang memiliki nilai ekonomis. Tujuan dari penelitian ini adalah mengetahui sifat fisis (kaar air, berat jenis) dan mekanis (MoE, MoR, dan efisiensi sambungan) papan sambung kayu manis dan kayu durian. Pembuatan papan sambung dilakukan dengan metode menjari (finger joint), serta pengujian yang dilakukan yaitu pengujian sifat fisis (kadar air, berat jenis) pada kayu utuh dan sifat mekanis (MoE, MoR, efisiensi sambungan) pada papan sambung. Papan sambung dengan menggunakan Poly vinyl acetate (PVAc) sebagai perekatnya. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 jenis kayu, 3 perlakuan dan 3 pengulangan. Hasil penelitian ini menunjukkan bahwa pemanfaatan suatu limbah bisa menghasilkan suatu produk yang berkualitas dan memiliki nilai ekonomis. Hasil dari semua penelitian ini menunjukkan papan sambung yang terbuat dari kayu manis + kayu manis MM memiliki elastisitas (MoE) yang tinggi tapi kurang baik pada uji MoR dan juga tingkat efisiensi sambungannya. Sedangkan pada papan sambung kayu durian + kayu durian (DD) memiliki MoE yang sedang dan MoR yang rendah tapi efisiensi sambungan baik. Papan sambung kayu manis + kayu durian (MD) memiliki elastisitas (MoE) yang rendah tapi memiliki MoR yang tinggi serta efisiensi sambungan sangat baik. Dari hasil yang diperoleh bahwa papan sambung MD yang memiliki kualitas yang baik dibandingkan MM dan DD. Penelitian lebih lanjut berdasarkan dari jenis lainnya, konsentrasi jenis perekat dan metode sambungan.

scholarly journals Sifat Kayu Lapis yang Dibuat dari Lima Jenis Kayu Asal Riau

2020 ◽  
Vol 25 (4) ◽  
pp. 657-663
Author(s):  
Achmad Supriadi ◽  
Deazy Rachmi Trisatya ◽  
Ignasia Maria Sulastiningsih
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Wood Species ◽  
Bonding Strength ◽  
Urea Formaldehyde ◽  
Physical And Mechanical Properties ◽  
Modulus Of Rupture ◽  
National Standard ◽  
Randomized Design ◽  
Completely Randomized Design

The objective of this study was to determine the physical and mechanical properties of plywood made of punak (Tetramerista glabra Miq.), meranti bunga (Shorea teysmanniana Dyer ex Brandis), mempisang (Alphonsea spp.), suntai (Palaqium burckii H.J.L.), and pasak linggo (Aglaia argentea Blume). Liquid urea formaldehyde (UF) was used as an adhesive. Data analysis was carried out using a completely randomized design. Results showed that the moisture content and density of plywood produced in this study were around 10.4-10.95% and 0.65 to 0.93 g/cm3, respectively. The modulus of elasticity (MOE) and modulus of rupture (MOR) of plywood produced were between 63.371-123.548 kg/cm2 and 517-1.052 kg/cm2, respectively. It was also found that the tensile strength and bonding strength of the plywood produced were 461.6-1.095 kg/cm2 and 18.97-31.79 kg/cm2, respectively. It was recorded that moisture content and the bonding strength of the plywood produced met the Indonesian National Standard of Plywood. Among others, plywood produced from pasak linggo showed a superior quality. Referring to statistical analysis, it was confirmed that physical and mechanical properties of plywood were significantly affected by wood species, except moisture content. Keywords: mechanical properties, physical properties, plywood, Riau wood species

scholarly journals SIFAT FISIK DAN MEKANIK KAYU MENGKUDU (Morinda citrifolia L) BERDASARKAN DIAMETER DAN POSISI KETINGGIAN BATANG

2019 ◽  
Vol 7 (1) ◽  
Author(s):  
Sri Wahyuni ◽  
Fadiilah H Usman ◽  
. Nurhaida
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Water Content ◽  
Physical And Mechanical Properties ◽  
Dimensional Change ◽  
Morinda Citrifolia ◽  
British Standard ◽  
Standard Methods ◽  
Randomized Design ◽  
Completely Randomized Design

This study aims to determine the diameter and height position of noni wood that can produce the best physical and mechanical properties. The physical properties measured in this study were adjusted to their use, namely water content, density, and dimensional change using the standard British standard methods no. 373 (1999). Noni tree (Morinda citrifolia L) which is used in diameter 20 cm and 25 cm. Tree felling is carried out on branches as high as branch-free and 3 parts are taken, namely the base, middle, end where each part is 1 meter in size and the distance between parts is 1 meter. The three parts of the wood (base, middle, end) are made sticks measuring 2.5 x 2.5 x 1m. after that the stick is dried until it reaches a moisture content of 12-18%. This study used the Factorial Experiment pattern in Completely Randomized Design (CRD) with 2 treatment factors, namely a stem diameter of 25 cm, 20 cm, and height of stem (base, middle, end) so that 18 experimental combinations were obtained. The results showed that none wood (Morinda citrifolia L) was yellow ie 8/6 chroma value 2.5 Y and after being sprayed with a young cream color that is 7/4 Very Pale Brown 10 YR, until the old cream is 6/4 Light Yellowish Brown 10 YR based on Munsell 2000 with the best physical and mechanical properties is found in the diameter of 25 cm and the middle height of the stem with the value of water content 21.4690%, density 0.5500 gr / cm3, shrinkage 0.1122%, MOE 108810.37 kg / cm2, MOR 408,038.90 kg / cm2,MCS 280,00 kg/cm3 and included in the strong class category II-III.Keywords: Diameter, mechanical properties, noni, physical, the height position of a stem

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

PENAMBAHAN ENZIM CAIRAN RUMEN LIMBAH RUMAH POTONG HEWAN PADA PAKAN BERBASIS WHEAT POLLARD DENGAN PROSES PENGOLAHAN PADA KOMPOSISI KIMIA PAKAN

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Dadik Pantaya., dkk
Keyword(s):  
Moisture Content ◽  
Research Data ◽  
Steam Temperature ◽  
Randomized Design ◽  
Durability Index ◽  
Feed Moisture ◽  
Completely Randomized Design ◽  
Enzyme Supplementation ◽  
Range Test ◽  
Basal Ration

The present study was conducted to clarify the effect of addition of enzymes from rumen liquor on performance broiler of pelleting feed with basal ration of wheat pollard with addition of enzymes and processing broiler diets. Ruminal enzymes were extracted from Australian Commercial Cross (ACC) cattles. Application of enzyme on wheat pollard. Enzyme was reacted with wheatpollard and mixed with another feedstuff before steam pelleting process. The combination nine experimental diets were used as follows three levels enzyme supplementation (0, 620 and 1.240 U/kg) and three levels steam temperature at (60, 80 and 100 oC) Feed particles size, hardness, PDI (Pellet Durability Index), moisture content, protein, GE and hemicellulosa were evaluated parameter devided into nine treatmens were used in this research. Data from Completely Randomized Design factorial 3 x 3 were analyzed with Anova, if differences were continued by Duncan’s new multiple range test. Enzyme supplementation decreased feed hardness and PDI. There were interaction beetwen enzyme and temperature for feed moisture content. Hemicellulosa was significantly reduced by steam temperature at 80 and 100 oC and enzyme supplementation 1.240 U/kgKey Words: enzyme liquor rumen, wheat pollard, steam pelleting, feed Chemical composition

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

scholarly journals The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies

2021 ◽  
Vol 332 ◽  
pp. 01003
Author(s):  
Wayuni Rahmawany ◽  
Sentosa Ginting
Keyword(s):  
Moisture Content ◽  
Dietary Fiber ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Total Dietary Fiber ◽  
General Acceptance ◽  
Hedonic Value ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.

scholarly journals Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol

2021 ◽  
Vol 2 (2) ◽  
pp. 185
Author(s):  
Eva Fitriyaningsih
Keyword(s):  
Experimental Design ◽  
Nutritional Value ◽  
Economic Value ◽  
Chemical Properties ◽  
Animal Nutrition ◽  
P Value ◽  
Randomized Design ◽  
Study Results ◽  
Completely Randomized Design ◽  
Actual Participation

Background: Using young breadfruit to increase the breadfruit usability and economic value, one of the efforts is through the enrichment of the type of processed breadfruit products, breadfruit provides nutritional value that is beneficial to health, one of the help of breadfruit is increasing breadfruit for shredded products.Objectives: This study aims to find out how to improve young breadfruit 20%, 30%, 40% of the chemical properties (carbohydrate, protein, and fiber) of shredded tuna.Methods: This study used an experimental design with a non-factorial Completely Randomized Design (CRD) with three preparations and three repetitions. Then the chemical tests (carbohydrate, protein, and fiber) at the Laboratory of Animal Nutrition and Feed Technology of the Faculty of Agriculture, Syiah Kuala University, Banda Aceh.Results: The study results showed actual participation in young breadfruit 20%, 30%, and 40% of the chemical properties (carbohydrate, protein, and fiber) in shredded tuna with a p-value < 0.05.Conclusion: Agreeing that 20%, 30%, and 40% of young breadfruit were approved for shredded tuna's chemical properties (carbohydrate, protein, and fiber).

scholarly journals Viability of Trichoderma harzianum Grown on Different Carrier Formulation

2017 ◽  
Vol 2 (6) ◽  
pp. 95
Author(s):  
Purwanto Unsoed ◽  
YuyunYuwariah AS ◽  
Sumadi Sumadi ◽  
Tualar Simarmata
Keyword(s):  
Moisture Content ◽  
Trichoderma Harzianum ◽  
Laboratory Testing ◽  
Growth Promotion ◽  
Peat Soil ◽  
Cow Manure ◽  
Population Count ◽  
Randomized Design ◽  
Carrier Materials ◽  
Completely Randomized Design

The suitable carrier composition is needed to ensure the effectiveness of Trichoderma harzianum as inoculant of biocontrol, plant growth promotion and decomposer fungus. The research aimed to investigate formulation of carrier to enhance of Trichoderma harzianum viability was conducted from January till June 2015 in Laboratory. Testing of the compotition of carrier materials on viability of Trichoderma harzianum using a completely randomized design consisting of 9 treatment compotitions of peat soil, cow manure, biocharcoal and nutrient. The observed variables were the population of Trichoderma harzianum (cfu/g) on a regular basis i.e2, 4, 8, 12, 16, 20, and 24 weeks after production, pH and moisture content (%) of media. The result showed that the different carrier formulations resulted number of spore varried, from 1.33 x 105cfu/g to 7.98 x 106cfu/g. The best formulation of Trichoderma harzianum was peat soil 40% + cow manure 40% + biocharcoal 10% + nutrient 10% with the maximum population count achieved 7.98 x 106cfu/g after 24 weeks of storage. Keywords: Trichoderma harzianum, carrier formulation, viability, biocharcoal, nutrient..

scholarly journals PENGARUH SUBSTITUSI TEPUNG TERIGU DENGAN TEPUNG KENTANG HITAM (Coleus tuberosus) TERHADAP SIFAT KIMIA DAN ORGANOLEPTIKCOOKIES

Pro Food ◽  
2018 ◽  
Vol 4 (1) ◽  
pp. 304-310
Author(s):  
Siska Cicilia ◽  
Eko Basuki ◽  
Agustono Prarudiyanto ◽  
Ahmad Alamsyah ◽  
Dody Handito
Keyword(s):  
Chemical Composition ◽  
Physical Properties ◽  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Potato Starch ◽  
Ash Content ◽  
Randomized Design ◽  
Alternative Materials ◽  
Completely Randomized Design

Cookies is one type of populer biscuits. The basic ingredients of cookies are generally wheat flour. The availability of wheat flour in Indonesia is dependent on imports. To overcome this, the substitute of wheat flour is needed. Alternative materials can from tubers one of them is a black potato. The objective of this research were to substitute wheat flour with black potato starch for cookie manufacture and to analyze chemical composition and physical properties of cookies. The design used was Completely Randomized Design (CRD) with flour flour treatment: black potatoes are 100%, 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and 50%: 50%. The addition of black potato starch cause a decrease in water content, protein content, fat content and increased ash content of cookies. The addition of potato starch up to 30% produces the preferred cookies that accepted by panelists.Key words: Coleus tuberosus, cookies, wheat flourABSTRAKCookies (kue kering) merupakan salah satu jenis biskuit yang banyak disukai oleh masyarakat dari berbagai kalangan. Bahan dasar pembuatan cookies umumnya adalah tepung terigu. Ketersediaan tepung terigu di Indonesia masih tergantung pada impor. Untuk mengatasi hal tersebut maka diperlukan bahan alternatif pengganti terigu. Bahan alternatif bisa berasal dari umbi-umbian salah satunya adalah kentang hitam. Penelitian ini bertujuan untuk mensubstitusi tepung terigu dengan tepung kentang hitam pada pembuatan cookies serta menganalisa komposisi kimia dan sifat fisik cookies tersebut. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan perlakuan tepung terigu tepung : kentang hitam yaitu 100%, 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan 50% : 50%. Penelitian ini dilakukan di laboratorium pengolahan pangan dan laboratorium kimia dan biokimia pangan Fatepa Universitas Mataram. Penambahan tepung kentang hitam menyebabkan penurunan kadar air, kadar protein, kadar lemak dan peningkatan kadar abu cookies.Penambahan tepung kentang sampai 30% menghasilkan cookies yang disukai panelis.Kata kunci: cookies, kentang hitam, tepung terigu

Physical properties of kumquat fruit

2013 ◽  
Vol 27 (1) ◽  
pp. 107-109 ◽  
Author(s):  
F. Jaliliantabar ◽  
A.N. Lorestani ◽  
R. Gholami
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Physical Properties ◽  
Elasticity Modulus ◽  
Geometric Mean ◽  
Rupture Force ◽  
Projected Area ◽  
Initial Rupture ◽  
Mean Diameter ◽  
Mass Volume

Abstract Some physical properties of kumquat were investigated. Physical properties which were measured included fruit dimensions, mass, volume, projected area, density, geometric mean diameter, sphericity and surface area. Bulk density, porosity and also packaging coefficient were calculated. Mechanical properties such as the elasticity modulus, rupture force and energy required for initial rupture have been determined. The experiments were carried out at moisture content of 82.6% (w.b.). The results show that the kumquat fruit is one of the smallest fruit in the citrus family.

Sign in / Sign up

Export Citation Format

Share Document