Karakteristik  Briket Biomassa dari Variasi Bahan Baku dan Persentase Perekat yang Berbeda

ABSTRAK Penelitian ini bertujuan untuk menganalisa karakteristik dan pengaruh jenis bahan baku dan persentase perekat yang berbeda terhadap mutu briket biomassa yang dihasilkan dan menentukan perlakuan manakah yang memberikan hasil terbaik terhadap karakteristik briket yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan menggunakan 2 faktor dan 3 kali ulangan. Faktor pertama (A) adalah jenis bahan baku yang terdiri dari 3 taraf yaitu bambu tabah ( A1), sekam padi (A2) dan campuran bambu tabah dan sekam padi (A3). Faktor kedua (B) adalah persentase perekat yang terdiri dari 3 taraf yatu konsentrasi 10%, ( B1) 15% (B2) dan 20%(B3) . Parameter penelitian yang diamati adalah kadar air, kadar abu, kadar zat menguap dan laju pembakaran. Seluruh perlakuan diulang sebanyak 3 kali ulangan sehingga didapatkan 27 unit percobaan. Data yang diperoleh dianalisis dengan sidik ragam dan apabila terdapat pengaruh perlakuan yang signifikan, maka dilanjutkan dengan uji Duncan Multiple Test (DMRT). Berdasarakan hasil penelitian diketahui bahwa, interaksi perlakuan memberikan pengaruh yang signifikan terhadap parameter kadar air, kadar abu, kadar zat menguap dan laju pembakaran. Selanjutnya Kadar air yang didapat berkisar antar 2,30% bb - 4,78%,bb kadar abu 5,88% - 34,85%, kadar zat menguap 31,30% - 51,59% dan laju pembakaran 73,20 gr/menit – 106,00 gr/menit. Kualitas briket yang paling baik diperoleh pada perlakuan A2B3 (sekam 80 gram perekat 20 gram) dimana kadar air yang dihasilkan sebesar 2,30%bb, kadar abu 32,29%, kadar zat menguap 32,01% dan laju pembakarannya selama 92,60 gr/menit. ABSTRACT This study aims to analyze the characteristics and effects of different types of raw materials and adhesive percentages on the quality of the briquettes of the biomass produced and to determine which treatment gives the best results for the characteristics of the resulting briquettes. This study used a factorial randomized block design (RBD) using 2 factors and 3 replications. The first factor (A) is the type of raw material which consists of 3 levels, namely tabah bamboo (A1), rice husk (A2) and a mixture of tabah bamboo and rice husk (A3). The second factor (B) is the adhesive percentage consisting of 3 levels, namely 10% concentration, (B1) 15% (B2) and 20% (B3). The research parameters observed were moisture content, ash content, volatile substance content and combustion rate. All treatments were repeated 3 times in order to obtain 27 experimental units. The data obtained were analyzed using variance and if there was a significant treatment effect, it was followed by the Duncan Multiple Test (DMRT). Based on the results of the study, it is known that the treatment interaction has a significant effect on the parameters of moisture content, ash content, volatile substance content and combustion rate, then the moisture content obtained ranges from 2.30% bb - 4.78%, bb ash content 5, 88% - 34.85%, the volatile substance content was 31.30% - 51.59% and the combustion rate was 73.20 grams/minutes - 106.00 grams/minutes. The best quality of briquettes was obtained in A2B3 treatment (80 grams of rice husk 20 grams of adhesive) where the water content produced was 2.30%, the ash content was 32.29%, the vaporizing substance content was 32.01% and the burning rate was 92.60 grams. /minute.

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STUDI PEMBUATAN PERMEN JELLY DARI KOMBINASI NANAS (Ananas comosus L.) DAN JERUK SAMBAL (Citrus microcarpa)

Pro Food ◽

10.29303/profood.v6i2.146 ◽

2021 ◽

Vol 6 (2) ◽

pp. 749

Author(s):

Eva Mayasari ◽

Tri Rahayuni ◽

Nurul Erfiana

Keyword(s):

Vitamin C ◽

Moisture Content ◽

Block Design ◽

Food Product ◽

Ash Content ◽

National Standard ◽

Ananas Comosus ◽

Average Score ◽

Randomized Block Design

ABSTRACT Jelly candy from combination of pineapple (Ananas comosus L.) and calamansi (Citrus microcarpa) is an alternative food product. The aim this study is to provide the best quality of jelly candy from the combination of pineapple and calamansi juices. This study used Randomized Block Design with one factor was combination of pineapple : calamansi consisting of 6 levels are 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Each treatment replicated 4 times therefore obtained 24 samples combination. The combination of 80% pineapple and 20% calamansi is the best treatment with a mean of moisture content 19,34%, ash content 0,30%, vitamin C 15,97mg/100G, total dissolved solids 24,500brix, pH 3,29, hardness level 0,05 kG force, the average score of the panelists preference the taste, appearance, and aroma has like (5,04), like (5,28), like (5,12), respectively. Moisture and ash content are in the levels of jelly candy qualify according to National Standard of Indonesia (SNI: 02-3547-2008), i.e., maximum moisture content of 20,0% and a maximum ash content of 3,0%. Keywords: pineapple, calamansi, combination, jelly candy, fruit juice. ABSTRAK Permen jelly dari penambahan kombinasi nanas (Ananas comosus L.) dan jeruk sambal (Citrus microcarpa) merupakan salah satu alternatif produk pangan. Penelitian ini bertujuan untuk mendapatkan karakteristik terbaik permen jelly dari kombinasi sari buah nanas dan jeruk sambal. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor perlakuan terdiri dari 6 taraf yaitu kombinasi sari buah nanas dan jeruk sambal terdiri dari 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 24 sampel kombinasi. Kombinasi 80% nanas dan 20% jeruk sambal merupakan perlakuan terbaik berdasakan kadar air sebesar 19,34%, kadar abu sebesar 0,30%, vitamin C sebesar 15,97 mG/100G, total padatan terlarut sebesar 24,500brix, pH sebesar 3,29, tingkat kekerasan sebesar 0,05 kG force. Rerata skor kesukaan panelis terhadap rasa, warna, dan aroma berturut-turut adalah menyukai (5,04), menyukai (5,28), menyukai (5,12). Kadar air dan kadar abu permen jelly yang dihasilkan memenuhi syarat mutu SNI 02-3547-2008, yaitu kadar air maksimal 20,0% dan kadar abu maksimal 3,0%. Kata Kunci : nanas, jeruk sambal, kombinasi, permen jelly, sari buah.

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KUALITAS BIOPELLET LIMBAH SEKAM PADI (Oryza sativa) SEBAGAI SALAH SATU SOLUSI DALAM MENGHADAPI KRISIS ENERGI

Jurnal Hutan Tropis ◽

10.20527/jht.v9i2.11293 ◽

2021 ◽

Vol 9 (2) ◽

pp. 412

Author(s):

Diana Ulfa ◽

Lusyiani Lusyiani ◽

Gusti A.R. Thamrin

Keyword(s):

Moisture Content ◽

Carbon Content ◽

Rice Husk ◽

Calorific Value ◽

Forest Products ◽

Average Density ◽

Ash Content ◽

Raw Material ◽

Heating Value ◽

Average Value

The purposes of this study were: 1) To analyze the characteristics of rice husk waste biopellets such as moisture content, density, ash content, flight substance content, calorific value and bound carbon content, 2) To identify the factors that influence the production of biopellets from rice husk waste. This study used a completely randomized design model with 2 (two) factors, namely variations in mesh size and variations of adhesive with 3 (three) replications. Making biopellet samples and testing the characteristics of rice husk biopellets were carried out at the Forest Products Technology Laboratory, Faculty of Forestry, Lambung Mangkurat University, Banjarbaru. The size of the powder and the amount of added adhesive as well as the interaction between the two did not have a significant effect on the value of moisture content, density, ash content, flight substance content and bonded carbon content, but had a very significant effect on heating value. The average value of moisture content ranged from 13.0771 - 14.5932%, the average density value ranged from 0.7698 g/cm3- 0.9548 g/cm3, the average value of the resulting ash content ranged from 16.5233% - 19.9633%, the average value of flying substances ranged from 57.3533% - 63.6067%, the average value of bound carbon was 6.3462% - 8.7668%, and the average heating value ranged from 2781.3800 cal/g - 3378.4600 cal/g. The factors that affect the quality of the biopelet are the process of pretreating the raw material, refining the size and mixing the adhesive.

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The Quality of Alkali Treated Cottonii (ATC) Made from Eucheuma cottonii Collected from Different Regions In Indonesia

SQUALEN Bulletin of Marine and Fisheries Postharvest and Biotechnology ◽

10.15578/squalen.v8i3.37 ◽

2013 ◽

Vol 8 (3) ◽

pp. 117 ◽

Cited By ~ 3

Author(s):

Muhamad Darmawan ◽

Bagus Sediadi Bandol Utomo ◽

Raekal Amral Yuda Mulia

Keyword(s):

Melting Point ◽

Moisture Content ◽

Raw Materials ◽

Gel Strength ◽

Ash Content ◽

Raw Material ◽

Sulphate Content ◽

Eucheuma Cottonii

The presented study has been carried out in order to study the quality of Alkali Treated Cottonii (ATC) made from Eucheuma cottonii which being collected from different regions in Indonesia (Belitung, Nusa Tenggara Barat and Lampung). The quality variables analyzed were the characteristics of raw materials (Clean anhydrous weed and impurities) and the characteristics of ATC produced (moisture content, ash content, acid insoluble ash content, yield, gel strength, sulphate content, gelling -melting point). The analysis was done in 3 replicates and the data were statistically analyzed using SPSS 15 package software. Results indicated that the raw material from Lampung had a better quality than those from Nusa Tenggara Barat and Belitung. In addition, the characteristics of ATC produced from these three raw materials showed that seaweed from Lampung produced better quality ATC than those from Nusa Tenggara Barat and Belitung in terms of their gel strength, sulphate content and yield.

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Karakteristik Briket Biomassa dengan Variasi Geometri dan Jenis Bahan Baku yang Berbeda

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2021.v09.i02.p06 ◽

2021 ◽

Vol 9 (2) ◽

pp. 193

Author(s):

I Putu Dharma Putra Ritzada ◽

Ni Luh Yulianti ◽

Ida Bagus Putu Gunadnya

Keyword(s):

Rice Husk ◽

Raw Materials ◽

Block Design ◽

Volatile Matter ◽

Quality Parameters ◽

Raw Material ◽

Cylindrical Shape ◽

Significant Treatment Effect ◽

Rice Husks ◽

Significant Treatment

ABSTRAK Penelitian ini bertujuan untuk menganalisa karakteristik briket biomassa dengan variasi geometri dan jenis bahan baku briket biomassa yang berbeda dan menentukan perlakuan manakah yang menghasilkan briket dengan kualitas yang paling baik. Penelitian ini menggunakan RAK (Rancangan Acak Kelompok) Faktorial menggunakan 2 faktorial dan 3 kali ulangan. Faktor pertama adalah jenis bahan baku (A) yang terdiri dari tiga taraf yaitu bambu tabah (A1), sekam padi (A2) dan campuran bambu tabah sekam padi (A3). Faktor kedua yaitu bentuk geometri briket (B) yang terdiri dari dua taraf yaitu balok (B1) dan silinder (B2). Seluruh perlakuan diulang sebanyak 3 kali ulangan sehingga didapatkan 18 data pengamatan. Data yang diperoleh dianalisis dengan sidik ragam dan apabila terdapat pengaruh perlakuan yang signifikan, maka dilanjutkan dengan uji BNT terhadap rata-rata perlakuan. Hasil penelitian menunjukan bahwa Interaksi antar perlakuan jenis bahan baku dan bentuk geometri memberikan pengaruh yang signifikan terhadap parameter mutu briket yang dihasilkan, Perlakuan briket yang dibuat dari sekam padi dengan bentuk silinder (A2B2) merupakan perlakuan yang menghasilkan briket dengan kualitas paling baik dengan nilai kadar air sebesar 2,64% bb, kadar abu sebesar 6,60%, laju pembakaran sebesar 73,16 (gr/menit) dan volatille matter sebesar 13,86 %. ABSTRACT This study aims to analyze the characteristics of biomass briquettes with different geometry variations and types of biomass briquette raw materials and determine which treatment produces the best quality briquettes.This research uses block design (RAK) using 2 factorials and 3 replications.The first factor is the type of raw material (A) which consists of three levels, namely tabah bamboo (A1), rice husk (A2) and a mixture of tabah bamboo rice husk (A3). The second factor is the geometric shape of the briquette (B) which consists of two levels, namely beams (B1) and cylinders (B2). All treatments were repeated 3 times in order to obtain 18 observational data. The data obtained were analyzed by means of variance and if there was a significant treatment effect, then it was followed by the BNT test on the average treatment.The results showed that the interaction between treatments. Types of raw materials and geometric shapes had a significant effect on the quality parameters of the resulting briquettes.The treatment of briquettes made from rice husks in a cylindrical shape (A2B2) is a treatment that produces the best quality briquettes with a moisture content value of 2.64% bb.ash content was 6.60%, combustion rate was 73.16 (gr / minute) and volatile matter was 13.86%.

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Growth performance and wood quality of white jabon (Neolamarckia cadamba) progeny testing at Parung Panjang, Bogor, Indonesia

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d200826 ◽

2019 ◽

Vol 20 (8) ◽

Author(s):

Nurul Chaerani ◽

DEDE J SUDRAJAT ◽

ISKANDAR Z SIREGAR ◽

ULFAH J SIREGAR

Keyword(s):

Specific Gravity ◽

Moisture Content ◽

Growth Performance ◽

Wood Density ◽

Block Design ◽

Wood Quality ◽

Basic Density ◽

Progeny Testing ◽

Pilodyn Penetration

Abstract. Chaerani N, Sudrajat DJ, Siregar IZ, Siregar UJ. 2019. Growth performance and wood quality of white jabon (Neolamarckia cadamba) progeny testing at Parung Panjang, Bogor, Indonesia. Biodiversitas 20: 2295-2301. The aim of this study was to evaluate the genetic parameters of growth and wood quality in white jabon progeny test at 54 months old in Parung Panjang, Bogor. The 105 half-sib families obtained from 12 provenances were evaluated in a randomized complete block design with five replications. Wood quality was assessed both in a non-destructive way using a pilodyn and by destructive method using wood sample taker. Results indicated that the mean value ranged from 5.10 to 10.15 m for height, 6.67 to 15.30 cm for diameter, 2.30 to 3.62 cm for pilodyn penetration, 0.66 to 0.82 g/cm3 for wood density, 0.33 to 0.50 for specific gravity, and 66 to 111 % for moisture content, respectively. There were significant differences among 105 families for all traits except moisture content. The high heritability estimate was found for height (0.4-0.69) and basic density (0.27-0.59). Applying 80% selection intensity on diameter and leaving 84 best families in each block will produce a high total genetic gain. Pilodyn penetration had negative correlation with diameter, wood density, and specific gravity.

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Standardization of Mango (Mangifera Indica L.) Peel Simplisia of Gadung Variety

PHARMADEMICA : Jurnal Kefarmasian dan Gizi ◽

10.54445/pharmademica.v1i1.2 ◽

2021 ◽

Vol 1 (1) ◽

pp. 1-8

Author(s):

Andini Andini ◽

Cindy Fernanda Putri

Keyword(s):

Moisture Content ◽

Mangifera Indica ◽

Quality Standard ◽

Ash Content ◽

Water Soluble ◽

Raw Material ◽

Yellow Colour ◽

Water Soluble Compound ◽

Mango Peel ◽

Compound Concentration

Mango peel (Mangfera indica L.) has many pharmacological effects as a traditional medicine. Therefore, standardization of mango peel simplisia needs to be done as a preparation of phytopharmaca raw material. This research aimed to obtain standardization of mango peel simplisia include specific and non-specific parameter. The research procedures include plant determination, simplisia preparation as well as specific standardization test (includes organoleptic, water-soluble compound concentration, and ethanol solution compound concentration) and nonspecific standardization test (includes moisture content, dried shrinkage, total ash content and acid insoluble ash content). The specific organoleptic parameters of dried mango peel simplisia have a distinctive sweet aroma, bitter taste, and brownish yellow colour. Water-soluble and ethanol-soluble concentrations are 22,36% ± 1,17% and 9,56% ± 0,07%. Moisture content is 9,09% ± 1,44%. Dried shrinkage rate is 0,19% ± 0,04%. Total ash and acid insoluble ash contents are 4,11% ± 0,10% and 0,14% ± 0,03%. The mango peel simplisia has met the quality standard of the raw material.

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Pemanfaatan Limbah Kulit Buah Naga (Hylocereus costaricensis) dalam Pembuatan Teh Herbal dengan Penambahan Jahe

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v2i3.4014 ◽

2017 ◽

Vol 2 (3) ◽

pp. 233-243

Author(s):

Raudhatul Aiyuni ◽

Heru Prono Widayat ◽

Syarifah Rohaya

Keyword(s):

Moisture Content ◽

Sensory Evaluation ◽

Block Design ◽

Ash Content ◽

Herbal Tea ◽

Fruit Peel ◽

Randomized Block Design ◽

Dragon Fruit ◽

Two Factors ◽

The Impact

Abstrak. Tujuan penelitian untuk mengetahui pengaruh suhu pengeringan kulit buah naga dan konsentrasi penambahan jahe terhadap teh herbal serta mengetahui tingkat penerimaan konsumen terhadap teh herbal kulit buah naga dan jahe. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama adalah suhu pengeringan (T) yaitu T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Faktor kedua adalah konsentrasi jahe (J) yaitu J1= 0%, J2= 10%, J3= 14%. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar abu, dan nilai organoleptik warna teh herbal kulit buah naga dan jahe yang dihasilkan, dan berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa. Konsentrasi jahe (J) berpengaruh sangat nyata (P≤0,01) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe, dan berpengaruh nyata (P≤0,05) terhadap kadar air, dan nilai organoleptik warna. Interaksi suhu pengeringan dengan konsentrasi jahe (T×J) berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe. Berdasarkan hasil penelitian diperoleh perlakuan terbaik yaitu perlakuan dengan suhu pengeringan 50OC (T1) dan penambahan konsentrasi jahe 14% (J3) memiliki kadar air 10,89%, kadar abu 5,85%, aktivitas antioksidan 59,05% dan total fenol 6,07 mg GAE/g bahan. Utilization Of Waste Dragon Fruit Peel (Hylocereus Costaricensis) In The Production Of Herbal Tea With Additional Ginger Abstract. The purpose of this study was to know the impact of dried temperature and concentration additional of ginger and also to know the level of accept consumen for herbal tea dragon fruit peel and ginger. This study uses a randomized block design (RAK) Faktorial two factors. The first factor is dried temperature (T) that is T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Factor II is consentration to add ginger (J) that is J1= 0%, J2= 10%, J3= 14%. The result of it showed that dried temperature obviously affected (P ≤ 0.01) on the moisture content, ash content, and sensory evaluation of color herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) to the sensory evaluation of taste. While, the ginger consentration obviously affected (P ≤ 0.01) on the sensory evaluation of taste herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) on the moisture content, and sensory evaluation of color. The interaction type of dried temperature with the ginger consentration obviously affected (P≤0,05) on the on the sensory evaluation of taste herbal tea dragon fruit peel and ginger. The best treatment is obtained from dried temperature 50°C (T1) and the addition of ginger concentration of 14% (J3) that product moisture content of 10,89%, ash content 5,85%, antioxidant activity 59,05% and total phenol 6.07 mg GAE / g of material.

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

Journal of Earth Energy Science, Engineering, and Technology ◽

10.25105/jeeset.v4i2.9118 ◽

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

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PENGARUH PERBEDAAN BAHAN PENYAMAK TERHADAP KUALITAS KULIT IKAN PARI MONDOL (Himantura gerrardi) TERSAMAK The Effect of Different Tanning Materials towards Leather Quality of Tanned Mondol Stingray (Himantura gerrardi)

SAINTEK PERIKANAN Indonesian Journal of Fisheries Science and Technology ◽

10.14710/ijfst.11.2.140-147 ◽

2016 ◽

Vol 11 (2) ◽

pp. 140

Author(s):

Tika Kusmaryanti ◽

Ratna Ibrahim ◽

Putut Har Riyadi

Keyword(s):

Tensile Strength ◽

Moisture Content ◽

Ph Value ◽

Block Design ◽

Shrinkage Temperature ◽

Quality Requirements ◽

Tear Strength ◽

Randomized Block Design ◽

Significant Difference

ABSTRAK Usaha penyamakan kulit ikan Pari umumnya dilakukan oleh usaha kecil menengah dan hanya menggunakan metode aldehid dengan bahan samak formalin, Selain itu juga belum diketahui kualitas kulit ikan Pari Mondol tersamak yang menggunakan bahan samak krom. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penggunaan jenis bahan penyamak terhadap kualitas fisik dan kimiawi kulit ikan Pari Mondol tersamak. Materi penelitian berupa kulit ikan Pari Mondol (Himantura gerrardi) dan bahan samak. Penelitian dilakukan dengan metode eksperimental laboratoris. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan bahan samak yang berbeda, yaitu formalin, krom, dan kombinasi. Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, suhu kerut, ketahanan bengkuk (bengkok), pH dan kadar air. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan bahan penyamak menyebabkan pengaruh nyata terhadap nilai kekuatan tarik, kekuatan sobek dan ketebalan tetapi tidak memberikan pengaruh nyata terhadap nilai pH, kadar air dan ketahanan bengkuk. Produk yang terbaik yaitu kulit ikan Pari Mondol yang disamak dengan bahan samak kombinasi antara krom dan mimosa, yang sebagian persyaratan mutunya sudah memenuhi persyaratan mutu kulit ikan Pari tersamak menurut SNI 06-6121-1999. Kata kunci: Kualitas, kulit Ikan Pari, penyamak ABSTRACT Meanwhile the quality of Stingray tanned leather which using chrome tannin materials was not yet known. This research aims to determine the effect of different types used tannin materials towards physical and chemical quality of Stingray leather quality. The materials used in this research isStingray (Himantura gerrardi) skin and tannin materials. The study was conducted with laboratory experimental method. The experiments was designed according to the Randomized Block Design with different tanning materials (formalin, chrome, and chrome-combination). Each treatment was done with in triplicate. The quality variables that measured were tensile strength, elongation, tear strength, thickness, shrinkage temperature, bent resistance, pH and moisture content. Data were analyzed using Analysis of Variance. To find the difference between treatments, the data were tested with Honestly Significant Difference Test . The results showed that various of tannin materials gave significant effects to the values of tensile strength, tear strength and thickness however there was not any significant effect on bent resistance, moisture content and pH value. The best product were Stingray tanned leather with chrome-combination tannin material, which partially quality requirements has been comply with Stingray tanned leather quality requirements according to SNI. Keywords: Quality, stingray skin, tanning

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Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.)

Asian Fisheries Science ◽

10.33997/j.afs.2021.34.4.008 ◽

2021 ◽

Vol 34 (4) ◽

Author(s):

ABU BAKAR ASYRUL-IZHAR ◽

◽

NORIZAH MHD SARBON ◽

MOHAMMAD RASHEDI ISMAIL-FITRY

Keyword(s):

Moisture Content ◽

Linear Expansion ◽

Raw Materials ◽

Raw Material ◽

Colour Properties ◽

Mixing Times ◽

Sensory Acceptability ◽

Water Holding ◽

Carbohydrate Contents

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage.

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