Potensi Produksi Asap Cair, Arang dan Tar dari Limbah Industri Pengolahan Kayu

The practice of burning and stockpiling to reduce wood waste from the wood processing industry is not in line with the demands of clean production, environmentally friendly and sustainable industries. Pyrolysis technology can be used to produce bioenergy from wood waste. The temperature and the time of the pyrolysis process, the water content of materials, and the content of different yields between types of wood waste affect the bioenergy products produced. This study was aimed at determining the effect of wood waste form and condition on the quality and quantity of liquid smoke, tar, and charcoal. A Completely Randomized Design with two factors of treatments, i.e., waste forms and the drying process, was applied in this research. The results showed that the condition and shape of the material affect the volume of liquid smoke and the weight of the charcoal produced. The condition of the material without drying with high water content and the shape of the chunks produce more liquid smoke with an average yield of 191.14 mL and 186.37 mL, while the charcoal produced is higher in the condition of the material with drying and shaved form at 125.83 g and 115.62 g. The results of the test characteristics of grade 1 and 2 distillation liquid smoke meet the Japanese liquid smoke quality standards with phenol levels in the range of 26.66-35.94 mg GAE/mL sample and acidity levels of 16.91-58.9%. Keywords: Char; liquid smoke; pyrolysis; tar; wood waste. ABSTRAK Praktik pembakaran dan penimbunan untuk mereduksi limbah kayu dari industri pengolahan kayu tidak selaras dengan tuntutan produksi bersih, ramah lingkungan dan industri berkelanjutan. Teknologi pirolisis dapat digunakan untuk memproduksi bioenergi dari limbah kayu dengan suhu dan waktu proses pirolisis, kadar air bahan serta kandungan rendemen yang berbeda antar jenis limbah kayu mempengaruhi produk bioenergi yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh bentuk dan kondisi limbah kayu terhadap kualitas dan kuantitas asap cair, ter dan arang. Metode penelitian yang dilakukan adalah Rancangan Acak Lengkap yang disusun secara faktorial dengan perlakuan bentuk limbah dan proses pengeringan. Hasil penelitian menunjukan bahwa kondisi dan bentuk bahan mempengaruhi volume asap cair dan bobot arang yang dihasilkan. Kondisi bahan tanpa pengeringan dengan kadar air tinggi dan bentuk bongkah menghasilkan asap cair lebih banyak dengan hasil rata-rata 191,14 mL dan 186,37 mL, sedangkan arang yang dihasilkan lebih tinggi pada kondisi bahan dengan pengeringan dan bentuk serut yaitu 125,83 g dan 115,62 g. Hasil uji karakteristik asap cair distilasi grade 1 dan 2 memenuhi standar mutu asap cair Jepang dengan kadar fenol berada pada kisaran 26,66-35,94 mg GAE/mL sampel dan kadar keasaman 16,91-58,9 %. Kata kunci: Arang; asap cair; limbah kayu; pirolisis; ter.

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Pengaruh Suhu dan Lama Pemanasan terhadap Karakteristik Ikan Tongkol Olahan yang Direndam Dalam Larutan Asap Cair Batang Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ)

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2020.v08.i01.p20 ◽

2019 ◽

Vol 8 (1) ◽

pp. 158

Author(s):

Luber Turnip ◽

I Wayan Widia ◽

Pande Ketut Diah Kencana

Keyword(s):

Water Content ◽

Heating Temperature ◽

High Water ◽

Heating Time ◽

Effect Of Temperature ◽

High Water Content ◽

Color Test ◽

Liquid Smoke ◽

Organoleptic Characteristics ◽

Randomized Design

Tuna has a high protein and water content, and has solid meat. But tuna is also very easy to damage. The cause of damage fish is a high water content which can cause microorganisms to multiply easily. Fumigation with liquid smoke is safer and more practical than conventional fumigation, because liquid smoke contains phenol, carbonyl and organic acids which are useful for providing a distinctive taste and as preservatives in fish. The liquid smoke comes from stem of tabah bamboo (Gigantochloa nigrociliata Buse-Kurz). The purpose of this study was to determine the effect of temperature and heating time on the characteristics of processed tuna which soaked in liquid smoke stem of tabah bamboo and to find out the temperature and heating time of the best organoleptic characteristics of processed tuna which soaked in a solution of liquid smoke stem of tabah bamboo. The method used is Factorial Completely Randomized Design with two factors. The first factor is the treatment of heating temperature which consists of three levels, and the second factor is the treatment of heating time which consists of three levels. Each treatment was repeated twice. The best combination of treatments is the heating temperature of 100?C, heating for 4 hours produce pH 5.5, water content 58.06%, ash content 1.69%, protein content 18.29%, hedonic color test 3.94, aroma test hedonic 4.28, hedonic texture test 4.72, hedonic taste test 4.5, texture scoring test 4.83, and the overall acceptance scoring test is 4.39. Keywoard : smoked tuna, liquid smoke, tabah bamboo.

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PREFERENSI BEBERAPA JENIS PATI DALAM PENGGUNAANNYA SEBAGAI EDIBLE COATING

JURNAL BIOINDUSTRI ◽

10.31326/jbio.v2i1.479 ◽

2019 ◽

Vol 2 (1) ◽

pp. 285-294

Author(s):

. Mirnawati ◽

. Seveline

Keyword(s):

Water Content ◽

High Water ◽

Edible Coating ◽

High Water Content ◽

Fruit Storage ◽

Ps I ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

The Difference

Melon is a type of fruit that has a high water content. High water content causes limited fruit storage, therefore it is necessary to preserve it to maintain the freshness of the melon. One method that can maintain the freshness of the fruit is edible coating. The purpose of this study was to determine the characteristics of organolepic melons given starch-based edible coatings from several types of tubers, namely cassava, canna, and lesser yam. This study used factorial Completely Randomized Design (CRD) with two factors. The first factor is the difference in CMC with a concentration of 1% and 1.5%. The second factor is the difference in glycerol with a concentration of 1% and 3%. The results of the study based on the ANOVA test showed that the type of starch treatment and the concentration between treatments did not have a significant effect on the texture, color, and aftertaste of the melon, but significantly affected the taste and aroma of the melon. So it can be concluded that from all edible coating formulations, panelists preferred the PS I formulation (cassava starch) with 1% CMC concentration and 1% glycerol.Keywords: cassava, canna, edible coating, lesser yam, melons

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Initial Moisture Content of Corncobs Plays an Important Role in Maintaining its Quality during Storage

Jurnal Agritech ◽

10.22146/agritech.26663 ◽

2018 ◽

Vol 38 (2) ◽

pp. 167

Author(s):

Lince Mukkun ◽

Herianus J.D. Lalel ◽

Yuliana Tandirubak

Keyword(s):

Moisture Content ◽

Water Content ◽

Insect Pests ◽

Initial Moisture Content ◽

High Water ◽

High Water Content ◽

Initial Water Content ◽

Initial Water ◽

Plant Materials ◽

Randomized Design

Maize is one of the important staple foods for people in Timor, East Nusa Tenggara Province, Indonesia. Subsistent farmers store the maize for their own consumption until the next harvest season, for seed and feed. However, high initial water content of the kernel due to improper drying prior storage initiate serious damage and losses during the maize storage. High water content promotes the growth of fungi and insects, and increase respiration rate, resulting in rapid deterioration of maize. The purpose of this study was to determine the initial moisture content that might minimize damage and losses of maize in the farmers’ storage, and to study the effects of some plant materials that are used to smoke corns before storage. The experiment was initiated by sun-drying the harvested corncobs for 0, 2, 4, 6, 8, and 10 days (6 hours a day). This experiment was designed using Completely Randomized Design with 6 treatments and 3 replications. Dried corncobs were stored in the farmer’s storage for 4 months. The effects of maize kernels’ initial water content on the development of water content in kernels; the percentage of damaged kernels; and the species of pathogen and insects were investigated during storage with 2-week intervals. The results demonstrated that drying the corncobs prior storage for 10 days, resulting in 12.96% of water content, significantly decreased the percentage of seed damage to 6.5%, as compared to without drying process which resulted in 63%. Aspergillus flavus, Fusarium sp., and Penicillium sp were found to be the main pathogen during storage. There are no insect pests found during the storage.

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KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SELAI PADA BERBAGAI RASIO BUAH NAGA MERAH (Hylocereus polyrhizus Britt and Rose) - GULA PASIR

Jurnal Pengolahan Pangan ◽

10.31970/pangan.v4i1.19 ◽

2019 ◽

Vol 4 (1) ◽

pp. 16-25

Author(s):

Huriah Huriah ◽

Nur Alam ◽

Abd Hamid Noer

Keyword(s):

Water Content ◽

High Water ◽

High Water Content ◽

Physical Parameters ◽

Physical Chemical ◽

Organoleptic Characteristics ◽

Randomized Design ◽

Excess Production ◽

Dragon Fruit ◽

Processed Products

The high water content in dragon fruit causes the fruit to be easily damaged, therefore it needs to be processed to reduce the amount of loss, including making it into jam. In addition, processing dragon fruit into various processed products also aims to overcome the problem of excess production when the harvest season arrives. The aim of this research was to obtain the ratio of dragon-sugar fruit which gave the best influence on the physical, chemical and organoleptic characteristics of jam. The study used a completely randomized design (CRD) for the analysis of physical parameters of jam (softness) and chemical jam (water content, total dissolved solids, anthocyanin and vitamin C levels). Randomized Group Design (RBD) for analysis of organoleptic test parameters (color, texture, taste and preference). As a treatment, it is the ratio of dragon-sugar, which consists of five levels of treatment, namely P1 = dragon fruit 450 g: granulated sugar 550 g, P2 = dragon fruit 500 g: granulated sugar 500 g, P3 = dragon fruit 550 g: sugar 450 g, P4 = dragon fruit 600 g: granulated sugar 400 g, P5 = dragon fruit 650 g: granulated sugar 350 g. Each treatment was repeated 3 times so that there were 15 experimental units. The data obtained were analyzed using F test 0.01 and 0.05. If the treatment has a significant or very real effect, then proceed with the BNJ test at tararf 0.01 and 0.05. The results showed that treatment P4 (600: 400 b / b dragon-sugar ratio) gave the best influence on the physical, chemical and organoleptic characteristics of dragon fruit jam. This treatment can reduce the use of sugar by 15 percent from the standard use of sugar in making jam.

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PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS

Jurnal Pangan dan Agroindustri ◽

10.21776/ub.jpa.2021.009.01.3 ◽

2021 ◽

Vol 9 (1) ◽

pp. 25-33

Author(s):

Ema Lestari ◽

◽

Adzani Ghani Ilmannafian ◽

Saripah Saripah ◽

◽

...

Keyword(s):

Vitamin C ◽

Shelf Life ◽

Water Content ◽

High Water ◽

High Water Content ◽

Sugar Solution ◽

Nutritional Content ◽

Single Factor ◽

Randomized Design ◽

Completely Randomized Design

Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100 g.

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SEED GERMINATION AND SEEDLING FORMATION OF Eugenia stictopetala (MYRTACEAE) UNDER DIFFERENT ENVIRONMENTAL CONDITIONS

FLORESTA ◽

10.5380/rf.v49i4.62077 ◽

2019 ◽

Vol 49 (4) ◽

pp. 869

Author(s):

Richard Matheus Fernandes ◽

Clara Anne Araújo Abreu ◽

Ademir Kleber Morbeck Oliveira

Keyword(s):

Seed Germination ◽

Water Content ◽

Environmental Conditions ◽

High Water ◽

High Water Content ◽

Recalcitrant Seeds ◽

Randomized Design ◽

Different Temperatures ◽

Completely Randomized Design ◽

Initial Storage

The species Eugenia stictopetala, known as “cambucá” or dog-tongue, is found in areas of Cerrado and produces fruits in the form of drupe, black when mature and much consumed by the fauna. Despite its potential for use, there is no information about its germination processes and for this reason, the objective of this work was to evaluate its germination and seedling formation at different temperatures, besides its germination after initial storage. Newly collected seeds from the Cerrado area were evaluated at six temperatures (20, 25, 30, 35, 20-30 and 25-35 °C) and after 35 days of storage in different environmental conditions in a completely randomized design. The results indicated that the seeds have a high water content and the temperature of 30 °C being the most suitable for germination and seedling formation. After storage, loss of water content occurs, leading to a reduction in germination rates, indicating a characteristic of recalcitrant seeds.

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Pengaruh asam giberelat (GA3) dan waktu panen terhadap kualitas hasil buah zukini (Cucurbita pepo L.)

Kultivasi ◽

10.24198/kultivasi.v18i2.21766 ◽

2019 ◽

Vol 18 (2) ◽

Author(s):

Kusumiyati Kusumiyati ◽

Syariful Mubarok ◽

Ine Elisa Putri ◽

Risa Nurul Falah

Keyword(s):

Water Content ◽

High Water ◽

Soluble Solids ◽

High Water Content ◽

Total Soluble Solids ◽

Significance Level ◽

Randomized Design ◽

Fruit Skin ◽

Cultivation Techniques

Sari. Zukini merupakan sayuran buah yang banyak diminati oleh konsumen. Sayuran ini memiliki kadar air yang tinggi. Petani memerlukan teknik budidaya yang tepat untuk meningkatkan kualitas buah zukini, diantaranya dengan penggunaan hormon giberelin (GA3) dan waktu panen yang tepat. Tujuan dari penelitian ini adalah untuk mengetahui efek penggunaan GA3 dan perbedaan waktu panen terhadap kualitas hasil buah zukini, yaitu nilai total padatan terlarut (TPT), kekerasan, dan kadar air buah. Penelitian menggunakan metode percobaan rancangan acak lengkap (RAL) factorial, dengan 2 faktor dan 5 ulangan. Faktor pertama yaitu konsentrasi GA3 (0 part per million (ppm) dan 300 ppm) dan faktor kedua yaitu waktu panen 5 hari setelah berbunga (HSB), 10 HSB, dan 15 HSB. Data diuji dengan analisis sidik ragam (ANOVA), dilanjutkan uji lanjut Duncan dengan taraf nyata 5% dan diolah menggunakan software SPSS 24. Hasil penelitian menunjukkan bahwa terdapat interaksi antara GA3 dan waktu panen terhadap kadar air buah zukini. Konsentrasi GA3 300 ppmmenghasilkan kulit buah yang lebih keras dibandingkan dengan GA3 0 ppm kemudian 10 HSB dan 15 HSB memiliki nilai kekerasan lebih keras dibandingkan 0 HSB. Nilai TPT untuk GA3 300 ppm dan GA3 0 ppm menghasilkan nilai yang sama, sedangkan 5 HSB dan 10 HSB menampilkan nilai TPT lebih tinggi ketimbang 15 HSB. Kata Kunci: Cucurbitaceae ∙ hormon ∙ kadar air ∙ kekerasan buah ∙ total padatan terlarut Abstract. Zucchini is a fruit vegetable that is a lot of demand by costumers. This vegetable has a high water content. The farmers needs proper cultivation techniques to improve the quality of zucchini, including the used of the hormone gibberelin (GA3) and the harvest periods. The aim this research was to know effect used GA3 and harvest periods toward zucchini fruit quality, that were total soluble solids (TDS), firmness and fruit water content. This study used a Completely Randomized Design (CRD) with factorial pattern with 2 factors and 5 replications. The first factors was concentration of GA3 (0 part per million (ppm) and 300 ppm) and the second factor was harvest periods (5 days after flowering (DAF), 10 DAF, and 15 DAF). Data were tested by analysis of variance (ANOVA), followed by Duncan Multiple Range test with a significance level of 5% and processed using SPSS 24 software. The results of the study showed that there were interactions between GA3 and harvest periods on moisture content of zucchini fruit. Concentration of GA3 300 ppm obtained fruit skin that is harder than GA3 0 ppm and 10 DAF, then 15 DAF have a harder firmness values than 0 DAF. TDS values for GA3 300 ppm and GA3 0 ppm presented the same value, then 5 DAF and 10 DAF showed TDS value higher than 15 DAF. Keywords: Cucurbitaceae ∙ fruit firmness ∙ hormone ∙ water content ∙ total soluble solids

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PENGARUH LAMA PERENDAMAN DAN KONSENTRASI ASAP CAIR TERHADAP PENILAIAN ORGANOLEPTIK DAN KIMIA POKEA (Batissa violacea var. celebensis, von Martens 1897) ASAP

Jurnal Fish Protech ◽

10.33772/jfp.v2i1.6487 ◽

2019 ◽

Vol 2 (1) ◽

pp. 110

Author(s):

Prilya Zhatrawati Mentang ◽

Moh Nuh Ibrahim ◽

Kobajashi Togo Isamu

Keyword(s):

Moisture Content ◽

Protein Content ◽

Water Content ◽

Soaking Time ◽

Liquid Smoke ◽

Randomized Design ◽

Two Factors ◽

The Mean ◽

Completely Randomized Design

AbstrakPenelitian ini bertujuan Untuk mengetahui pengaruh lama perendaman asap cair, konsentrasi asap cair interaksi antara lama perendaman dan konsentrasi asap cair terhadap mutu pokea asap.Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari dua faktor. Faktor pertama yaitu waktu perendaman (5, 10, 15 menit), faktor kedua yaitu konsentrasi asap cair (2%, 4%, 6%) dengan tiga kali ulangan. Pokea asapterhadap interaksi lama perendaman dan konsentrasi asap cair terhadap organoleptikrupa, bau, tekstur, rasa, kadar air dan kadar protein berpengaruh sangat nyata. Kadar benzo(a)pyrene pada T3N1 sebesar 2,47 mg/kg, T3N2 sebesar 5,46 mg/kg dan T3N3 sebesar 3,84 mg/kg. Rerata organoleptik rupa diperoleh nilai tertinggi pada T2N2 sebesar 4 (suka), bau pada perlakuan T2N3 sebesar 4 (suka), rasa pada perlakuan T2N3 sebesar 3 (agak suka), tekstur pada perlakuan T2N3 sebesar 4 (suka), kadar air pada perlakuan T3N1 sebesar 9,91% dan kadar protein pada perlakuan T2N3 sebesar 45,69%. Kata kunci: Pokea, asap cair, kadar air, kadar protein, organoleptik AbstractThe aims of this study was to determine the effect of liquid smoke soaking time, liquid smoke concentration and interaction between soaking time and liquid smoke concentration on the quality of smoke pokea. This research used a Factorial Completely Randomized Design (FCRD) consisting of two factors. The first factor is soaking time (5, 10, 15 minutes), the second factor is the concentration of liquid smoke (2%, 4%, 6%) with three replications.Smokedpokea for interaction of soaking time and liquid smoke concentration on organoleptic appearance, odor, texture, taste, water content and protein content had a very significant effect. The level of benzo(a)pyrene on T3N1 was 2.47 mg/kg, T3N2 was 5.46 mg/kg and T3N3 was 3.84 mg/kg. The mean organoleptic obtained the highest value on T2N2 of 4 (likes), odor at T2N3 of 4 (likes), taste on T2N3 of 3 (rather like), texture on T2N3 of 4 (likes), water content on T3N1 was 9.91% and protein content in T2N3 was 45.69%.Key words: Pokea clam, liquid smoke, moisture content, protein content, organoleptic

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Hydrogels as Antibacterial Biomaterials

Current Pharmaceutical Design ◽

10.2174/1381612824666180213122953 ◽

2018 ◽

Vol 24 (8) ◽

pp. 843-854 ◽

Cited By ~ 6

Author(s):

Weiguo Xu ◽

Shujun Dong ◽

Yuping Han ◽

Shuqiang Li ◽

Yang Liu

Keyword(s):

Mechanical Properties ◽

Drug Delivery ◽

Tissue Engineering ◽

Water Content ◽

Oxygen Permeability ◽

Structural Diversity ◽

High Water ◽

Clinical Applications ◽

High Water Content ◽

Biomedical Field

Hydrogels, as a class of materials for tissue engineering and drug delivery, have high water content and solid-like mechanical properties. Currently, hydrogels with an antibacterial function are a research hotspot in biomedical field. Many advanced antibacterial hydrogels have been developed, each possessing unique qualities, namely high water swellability, high oxygen permeability, improved biocompatibility, ease of loading and releasing drugs and structural diversity. In this article, an overview is provided on the preparation and applications of various antibacterial hydrogels. Furthermore, the prospects in biomedical researches and clinical applications are predicted.

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