scholarly journals Characteristics of Liquid Smoke of Red Fruit (Pandanus conoideus. L.) Waste with Pyrolysis Method and Potentially as Biopesticide

2021 ◽  
Vol 2 (2) ◽  
pp. 81-86
Author(s):  
Fransisca Christina Dewi ◽  
Sumiyati Tuhuteru ◽  
Andi Aladin ◽  
Dan Setiyawati Yani
Keyword(s):  
Chemical Engineering ◽  
Ph Value ◽  
Raw Materials ◽  
Agricultural Science ◽  
Raw Material ◽  
Total Phenol Content ◽  
Research Activity ◽  
Physical Content ◽  
Liquid Smoke ◽  
Grade 3

This study aims to determine the yield and quality of liquid smoke in the form of pH values, acid levels, and phenol levels from the burning of red fruit seed waste as raw material for grade 3 liquid smoke using pyrolysis equipment. Liquid smoke is used as an alternative food preservative and flavor enhancer that it can use in the food processing industry to minimize the use of harmful preservatives such as formalin. But it also can be used as a biopesticide in agriculture so that it becomes an alternative to chemical pesticides in controlling pests. It was researched at the Research Laboratory of the Chemical Engineering Department FTI UMI Makassar in July 2020 and the Agrotechnology Laboratory of the Petra Baliem Wamena Agricultural Science College in April 2021. The research activity began by making grade 3 liquid smoke because liquid smoke can be used as a biopesticide at this level. Then proceed with the analysis of the chemical and physical content of liquid smoke. The research method used was an experimental method with six replications on the amount of red fruit seed waste 500 g, 1000 g, and 1500 g. The pyrolysis process was carried out at temperatures ranging from 300-400ºC for 180 minutes. The results of the observations from the tests carried out showed that the liquid smoke of red fruit seed waste produced was more in the weight or quantity of red fruit seed waste 1000 g was BM2 treatment which had a pH value of 3.35, the acid content of 14.20%, total phenol content of 4.91%, quite brown. Thick and smells like liquid smoke. The high levels of acid ranging from 13.73-14.20% and high levels of phenol ranging from 4.91-5.11% compared to previous studies with raw materials for liquid smoke of rice husks, coconut shells, and organic waste, made the liquid smoke of red fruit seed waste as a biopesticide with repellant and anti-inflammatory properties. Insects ate them because acids and phenols can provide an aromatic that insects do not like.

Effect of wood acidity and catalyst on UF resin gel time

Holzforschung ◽  
2004 ◽  
Vol 58 (4) ◽  
pp. 408-412 ◽  
Author(s):  
C. Xing ◽  
S.Y. Zhang ◽  
J. Deng
Keyword(s):  
Ph Value ◽  
Raw Materials ◽  
Urea Formaldehyde ◽  
Acid Catalyst ◽  
Buffering Capacity ◽  
Raw Material ◽  
Gel Time ◽  
Uf Resin ◽  
Effects Of Ph ◽  
Fiber Materials

Abstract Knowledge of pH and buffering capacity of raw fiber materials is important for understanding the effects of raw material on the curing rate of urea formaldehyde (UF) resin, used for panel manufacturing, especially with some less-desirable wood materials such as bark, top, and commercial thinnings. The effects of pH and buffering capacity as well as catalyst content on the gel time of UF resin were investigated. The results obtained from this study indicate that bark has a lower pH value as well as higher acid and alkaline buffering capacities than wood of the same species due to their extractives. The pH values of the raw fiber materials studied decrease with increased absolute and relative acid buffering capacity due to the increased absolute acidity mass in the solution. At lower levels of added catalyst, the effect of raw material pH on UF resin gel time is significant, while it is insignificant at higher catalyst contents. This may be due to the acidity of wood, which is the main acid catalyst source of the mixture at lower levels of added catalyst, while at higher levels, catalyst is the main source. With higher catalyst contents, all studied raw materials mixed with UF resin result in a longer gel time than does UF resin alone.

scholarly journals Pengaruh Waktu Steam Blanching dan Suhu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ)

2019 ◽  
Vol 8 (2) ◽  
pp. 271
Author(s):  
I Nyoman Cahyadi Purnama ◽  
Pande Ketut Diah Kencana ◽  
I Made Supartha Utama
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Raw Materials ◽  
Acid Value ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Total Acid ◽  
Drying Temperature ◽  
Bamboo Leaves ◽  
Randomized Design

Bambu " tabah " adalah salah satu varietas bambu yang hanya ditemukan di pulau Bali . " Tabah " daun bambu memiliki potensi untuk dikembangkan sebagai bahan baku untuk membuat teh yang dapat menghasilkan minuman dengan berbagai manfaat. Jika dimanfaatkan secara optimal, daun bambu " tabah " dapat diolah sebagai produk yang akan memberikan keuntungan. Penelitian ini bertujuan untuk mengetahui pengaruh proses blanching dan pengeringan uap terhadap aktivitas kadar air, pH, asam total, fenol total, dan teh daun bambu " tabah " organoleptik . " Tabah "Daun bambu diperlakukan dengan waktu blanching uap dengan variasi waktu, yaitu selama 10 menit, 15 menit dan 20 menit. Setelah steam blanching, daun bambu" tabah "dikeringkan menggunakan oven dengan variasi suhu pengeringan 50 ° C, 60 ° C, dan 70 ° C. Metode penelitian yang digunakan adalah metode eksperimen dengan pola faktorial Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor dan diulang tiga kali. Faktor pertama adalah waktu blansing uap dan faktor kedua adalah suhu pengeringan.Hasil menunjukkan bahwa kombinasi terbaik dari perawatan berdasarkan penerimaan keseluruhan tes hedonis yang dihasilkan pada " tabah”Teh daun bambu adalah perlakuan waktu blansing uap 15 menit dengan suhu pengeringan 60 ° C (W2S2) yang menghasilkan 7,03% kadar air untuk kadar air SNI 8%, nilai pH 6,40, nilai asam total 0,94, total kadar fenol 54,95 , tes skor warna 4,47, tes skor aroma 4,87, tes skor rasa 4,60 dan tes keseluruhan penerimaan hedonis 4, 67.     Bamboo “tabah” is one of the bamboo variety of which finds only in Bali island. "Tabah" bamboo leaves have the potential to be developed as raw materials for making tea that can produce drinks with various benefits. If utilized optimally, "tabah" bamboo leaves can be processed as a product that will provide an advantage. This study aims to determine the effect of steam blanching and drying process on the activity of water content, pH, total acid, total phenol, and organoleptic " tabah" bamboo leaf tea. "Tabah" bamboo leaves are treated with steam blanching time with a variation of time, namely for 10 minutes, 15 minutes and 20 minutes. After steam blanching, the "tabah" bamboo leaves are dried using an oven with variations in the drying temperature of 50 ° C, 60 ° C and 70 ° C. The research method used was an experimental method with a completely randomized design (CRD) factorial pattern consisting of two factors and repeated three times. The first factor is the steam blanching time and the second factor is the drying temperature. The results showed that the best combination of treatments based on the overall acceptance of hedonic tests produced on “tabah” bamboo leaf tea is the treatment of 15 minutes steam blanching time with a drying temperature of 60 ° C (W2S2) which produces 7.03% water content for SNI water content 8%, pH value 6.40, total acid value 0.94, total phenol content 54.95, color scoring test 4.47, aroma scoring test 4.87, taste scoring test 4.60 and overall acceptance hedonic test 4, 67.

scholarly journals Kajian Tekno-Ekonomi Produksi Reaktor Pirolisis dalam Menghasilkan Bioarang dan Asap Cair

2020 ◽  
Vol 8 (2) ◽  
Author(s):  
Kemas Ridhuan ◽  
Dwi Irawan ◽  
Yulita Zanaria
Keyword(s):  
Raw Materials ◽  
Economic Value ◽  
Economic Cost ◽  
Variable Cost ◽  
Good Prospect ◽  
Liquid Smoke ◽  
Heat Value ◽  
Grade 3 ◽  
Break Even Point ◽  
The Cost

The techno-economy of pyrolysis products is very important because it is related to the profit and loss of production business. On the other hand, this product is very potential and good prospect, due to it can generate energy from wasted and problematic environmental waste. In addition, the equipment is very simple and very easy to make, maintain and operate, it does not require a large cost or capital. The research objective is to determine the economic value and BEP (Break Even Point) of pyrolysis combustion in producing liquid smoke and bio charcoal with biomass raw materials. Figure the characteristics of liquid smoke and bio-charcoal obtained such as heat value, pH, acid, specific gravity, viscosity, and color. The method used is initiated by testing the pyrolysis reactor, at this stage bio-charcoal products and liquid smoke are obtained, influenced by such as pyrolysis temperature, processing time and equipment. Followed by making bio charcoal briquette, this stage is mashed charcoal, making dough or packing, drying, then printing briquettes. And finally the process of re-liquidation of liquid smoke, by means of redestilation or continued heating so that it will produce liquid smoke grade 3, grade 2, and grade 1. The results obtained are known to have an economic cost of Rp. 244.720.000, and for equipment depreciation costs Rp. 144.839.000. For the cost of production per year, that is Rp. 100.925.000 and for the variable cost per kg, which is Rp. 4.888/kg. The initial capital required is Rp. 129.839.000. For the production cost of Rp. 7.476/kg. For the total price of sales is Rp. 100.939.306 and for BEP (Rp) which is Rp. 100.939.306 and BEP (kg) which is Rp. 13.495/kg. Keywords: BEP, economy, pyrolysis, bio charcoal, liquid smoke.

scholarly journals An effect of the recipe composition on minced meat properties

2021 ◽  
Vol 6 (2) ◽  
pp. 174-182
Author(s):  
E. V. Tsaregorodtseva
Keyword(s):  
Milk Fat ◽  
Ph Value ◽  
Raw Materials ◽  
Binding Capacity ◽  
Raw Material ◽  
Chicken Breast ◽  
Technological Parameters ◽  
Water Binding ◽  
Minced Meat ◽  
By Products

The paper describes an experiment on the development of minced meat recipes for poultry-based semi-prepared products. The design principle included a search for optimal compatibility of recipe ingredients to develop a balanced meat system. The model recipes included meat from different animal and poultry species, by-products and dairy products. White and red turkey meat and chicken breast fillet provided recipes with complete animal proteins. Fat meat raw materials were partly replaced with milk fat. A semi-prepared product filled into an intestinal casing was named “sausages for grilling”. A technology of sausages for grilling was developed with the indication of the main control technological parameters for the production process and thermal treatment up to product readiness. The incoming control of raw material quality was carried out: dairy cream was assessed by acidity and pasteurization effectiveness; cheese by sensory indicators; meat raw materials by the pH value. The functional-technological properties of raw minced meat for sausages for grilling were compared before and after cooking by the pH level, moisture mass fraction, water binding capacity. The rheological properties of minced meat (adhesion, viscosity, shearing structural-mechanical properties) were studied. The expedience of introducing meat by-products and dairy ingredients into recipes of sausages for grilling to stabilize protein and fat in the meat system was substantiated. It was proved that replacement of the main raw materials in recipes with pork heart, ginger, cheese and chicken liver allows obtaining sausages for grilling with preservation of high quality indicators. Sausage sensory properties after grilling were analyzed.

scholarly journals Karakteristik Minuman Probiotik Sari Ubi Kayu dari Kultur Bakteri Lactobacillus acidophilus dan Streptococcus thermophilus

2020 ◽  
pp. 87-94
Author(s):  
Nunung Yulia ◽  
Adi Wibowo ◽  
Eva Dania Kosasih
Keyword(s):  
Escherichia Coli ◽  
Lactobacillus Acidophilus ◽  
Functional Foods ◽  
Ph Value ◽  
Raw Materials ◽  
Streptococcus Thermophilus ◽  
Physiological Effect ◽  
Raw Material ◽  
Experiment Method ◽  
The Cost

Functional foods are food that consumed, as usual, has a physiological effect and can reduce the effect of chronic disease. One of them is probiotic beverages. Probiotic beverages that have been widely known overtime was produced by a dairy house. This product could have been expensive due to the cost of raw materials. The alternative raw material such as the use of extracted cassava juice may reduce the price of the final product. The aims of this research were to study the effects of culture comparison between characteristics of the probiotic beverage from cassava juice, and get the best culture comparison that produces the best probiotic characteristics of the lactic beverage fermentation from cassava juice. This research applied qualitative experiment method in Lactobacillus acidophilus and Streptococcus thermophiles as an inoculum evaluated. Serial in culture ratio respectively 20:50; 30:50; 40:50; and 50:50. The observed research were pH value, viscosity, total lactic acid bacteria (LAB) and activities test against bacteria Escherichia coli. The result showed that the best culture comparison qualified as probiotics criteria was 50:50. It was having pH value 4,1; viscosity 0,706 g/mL; total LAB 2,1x106 cfu/mL and activity bacteria Escherichia coli was 5,3 mm.

Asap Cair dari Cangkang Sawit sebagai Bahan Baku Industri

2016 ◽  
Vol 9 (2) ◽  
pp. 177-186
Author(s):  
Fauziati Fauziati ◽  
Haspiadi Haspiadi
Keyword(s):  
Oil Palm ◽  
Raw Materials ◽  
Pyrolysis Process ◽  
Active Components ◽  
Food Preservative ◽  
Oil Processing ◽  
Liquid Smoke ◽  
Industrial Material ◽  
Materials Research ◽  
Grade 3

Oil Palm shells , which are agricultural by-products from palm oil processing that contain many chemical compounds has potential to developed into industrial materials. Research has been done show that oil palm shells can be used to produce liquid smoke by pyrolysis method. The main composition of oil palm shell is hemicelluloses, cellulose and lignin. Pyrolysis process of oil palm shells can produced more than 400 active compounds that can be used as an industrial material. In the pyrolysis process hemicelluloses will be degraded into acids, cellulose. Whereas, lignin degraded into phenol. The compound is the role as an antibacterial and antioxidant and  beneficial to a preservative food, wood, latex and fertilizer. To get the liquid smoke with good quality needed refining because  there are also carcinogenic compounds such as benzoperen /tar. Liquid smoke produced by the process of purifying having the quality of different namely grade 1 as a food preservative , grade 2 as a food preservative raw materials such as raw meat and raw fish and grade 3 as preservative or coagulant latex and wood. Liquid smoke grade 1 and grade 2 obtained from the furification by filtration, destilation and the addition of adsorbents such as zeolites and activative charcoal. Ekpecially for the liquid smoke as an anticeptic in addition to the necessary compounds containing the active components is also required pungent aroma and color of the clear liquid smoke.ABSTRAKCangkang sawit merupakan sisa pengolahan kelapa sawit yang banyak mengandung senyawa kimia dan memiliki potensi untuk dikembangkan menjadi bahan industri. Penelitian yang telah dilakukan menunjukkan bahwa cangkang  kelapa sawit dapat digunakan untuk menghasilkan asap cair. Komposisi utama cangkang kelapa sawit adalah hemiselulosa, selulosa dan lignin. Proses pirolisis dari cangkang kelapa sawit dapat menghasilkan lebih dari 400 senyawa aktif yang dapat digunakan sebagai bahan industri. Dari proses pirolisi hemiselulosa akan terdegrdasi menjadi asam, selulosa, karbonil, sedangkan lignin terdegradasi menjadi phenol. Senyawa tersebut mempunyai peranan sebagai bahan antibakteri, antioksidan dan bermanfaat untuk pengawetan bahan pangan, lateks, kayu, pupuk. Untuk mendapatkan asap cair dengan mutu yang baik diperlukan pemurnian karena masih mengandung  senyawa-senyawa yang bersifat karsinogenik seperti benzoperen/tar. Asap cair yang dihasilkan dengan proses pemurnian memiliki mutu berbeda-beda yaitu grade 1 sebagai bahan pengawet makanan siap saji, grade 2 sebagai bahan pengawet bahan makanan mentah dan grade 3 sebagai bahan pengawet atau penggumpal lateks dan kayu. Asap cair grade 1 dan grade 2 diperoleh dari hasil pemurnian dengan penyaringan, destilasi dan penambahan adsorben seperti zeolit dan arang aktif. Sedangkan asap cair grade 3 diperoleh dari hasil pirolisis  cangkang sawit  kemudian disaring tanpa dilakukan redistilasi dan penambahan adsorben seperti zeolit dan arang aktif. Khusus untuk asap cair sebagai bahan antiseptik selain diperlukan senyawa yang mengandung komponen aktif juga diperlukan aroma yang tidak menyengat dan warna asap cair yang jernih.  Kata Kunci : Asap cair, cangkang  kelapa sawit, pirolisis, senyawa aktif 

scholarly journals The Influence of Oil Raw Materials on The Quality of Finished Soap Products in The Laboratory Division at PT. Solar Wings Corps

2021 ◽  
Vol 328 ◽  
pp. 05009
Author(s):  
Rachmad Hidayat ◽  
Hidayat ◽  
Rifky Maulana Yusron ◽  
Wasiur ◽  
Moh. Jufriyanto
Keyword(s):  
Raw Materials ◽  
Essential Element ◽  
Raw Material ◽  
Soap Product ◽  
Research Activity ◽  
Maximum Profit ◽  
Saponification Value ◽  
Quality Product ◽  
Laboratory Division

The business actors are required to generate the maximum profit possible, thus demanding workers to work productively. This cannot be denied because workers are the most essential element in running the company’s wheels. PT Wings Surya is a manufacturing company that produce soap. this research activity focuses on how to check soap products using the AOCS Method, in which the AOCS (The American Oil Chemists’ Society) method is a method applied to measure and analyze levels in oil so that it is known whether these levels already meet the standards to be processed into a quality product. The quality of the finished soap product can be determined and anticipated by looking at the quality of the Iodide Value, Peroxide Value, and Saponification Value of the raw oil used for the soap product. The finished product of soap at PT. Wings Surya in November based on the quality of the raw material used, it will produce a finished product of soap with good quality but not with the rancid smell caused by the raw material of the oil it self.

scholarly journals Дестабилизация вин. Кристаллообразование калиевых солей

2019 ◽  
pp. 261-266
Author(s):  
Nonna Gnilomedova ◽  
Nadezhda Anikina ◽  
Sofia Chervyak
Keyword(s):  
Volume Fraction ◽  
Ph Value ◽  
Raw Materials ◽  
Climatic Conditions ◽  
Diagnostic Methods ◽  
Raw Material ◽  
Crystal Formation ◽  
Material Base ◽  
Production Stages ◽  
Technological Processing

Среди различных причин потери товарного вида вин наиболее частой является кристаллическая дестабилизация за счет выпадения виннокислых солей. В большинстве случаев осадок представлен калиевой, реже - кальциевой солью. Изменение климатических условий, наблюдаемое за последнее время, расширение сырьевой базы, внедрение новых приемов возделывания винограда и технологии его переработки, а также использование современных вспомогательных материалов для виноделия влияет на коллоидный и минеральный состав вин, в результате чего общепринятые способы кристаллической стабилизации, а также методы диагностики вин на склонность к кристаллообразованию являются недостаточно эффективными. В данном литературном обзоре изложены современные представления о механизмах формирования в винах микро- и макрокристаллов битартрата калия. Показано, что кристаллическая дестабилизация вин зависит от множества разнонаправленно влияющих факторов, таких как температура вина, объемная доля этилового спирта, содержание коллоидных веществ, а также катионно-анионного состава, обусловливающего значение рН, ионную силу раствора и степень диссоциации органических кислот. Приведены количественные выражения и взаимосвязи содержания катионов калия и анионов винной кислоты, дестабилизирующих систему вина, с агротехническими особенностями возделывания винограда и технологическими приемами его переработки. Обоснована необходимость разработки новых методологических подходов для контроля и регулирования кристаллической стабильности вин на основе изучения качественного состава сырья и продуктов его переработки на всех этапах производства.Among the various reasons why wines loose marketable condition, crystalline destabilization due to the loss of tartrate salts is the most frequent one. In most cases, the sediment is represented by potassium, less often - by calcium salt. The change in climatic conditions observed recently, the expansion of the raw material base, introduction of new grapevine cultivation methods and grapes processing technology, as well as the use of modern auxiliary materials for winemaking affect the wine colloidal and mineral composition. This makes the conventional methods of crystalline stabilization less effective, while diagnostic methods to determine wine tendency to crystal formation are insufficient. This literature review presents modern understanding of the mechanisms of potassium bitartrate micro- and macrocrystals formation in wines. It has been demonstrated that crystalline destabilization of wines depends on many diverse factors: wine temperature, the volume fraction of ethyl alcohol, the colloidal substances content, the cation-anion composition determining the pH value, the ionic strength of the solution and the degree of organic acids dissociation. The quantitative expressions and interrelationships of the potassium cations and tartaric acid anions content destabilizing the wine system are given along with agrotechnical peculiarities of grapevine cultivation and grapes technological processing methods. An argument was made for the new methodological approaches to control and regulate the crystalline stability of wines by studying the qualitative composition of the raw materials and products of their processing at all production stages.

scholarly journals Characteristics and consumer acceptance level of Sargassum hystrix nori

2021 ◽  
Vol 919 (1) ◽  
pp. 012030
Author(s):  
S T Firmansyah ◽  
A Husni
Keyword(s):  
Initial Conditions ◽  
Raw Materials ◽  
Proximate Analysis ◽  
Consumer Acceptance ◽  
Raw Material ◽  
Antidiabetic Activity ◽  
Total Phenol Content ◽  
Antioxidant Power ◽  
Acceptance Level ◽  
Ferric Reducing Antioxidant Power

Abstract Nori is processed seaweed that is quite popular, including in Indonesia. The purpose of this study was to determine the characteristics and consumer acceptance level of nori from Sargassum hystrix seaweed. S. hystrix (in wet and/or dry form) was soaked in 0.01% NaOH, then blended into a slurry. S. hystrix slurry was molded in size 15x15 cm and dried in an oven (70°C, 3 hours). The analysis included thickness, hardness, proximate analysis, antioxidant activity with 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and Ferric reducing antioxidant power (FRAP), antidiabetic activity, and hedonic tests. The results of this study indicate that the composition of the initial conditions of raw materials has a significant effect (P<0.05) on the characteristics and consumer acceptance level of S. hystrix nori. The best treatment was obtained on nori made from the initial raw material in wet form with the characteristics of a thickness of 0.34 mm, hardness of 335.21 gf, water content of 14.47%, ash content of 21.22%, protein content of 7.51%, fat content of 9.64%, total phenol content of 21.01 mg GAE/g, DPPH inhibition activity 62.77%, FRAP value 133.50 M/g, (-glucosidase inhibitory activity 43.81%, and consumer acceptance level of appearance 2.66, aroma 2.41, texture 3.06, flavour 3.26, and color 2.98.

scholarly journals Aplikasi Teknologi Asap Cair dalam Pengolahan dan Pengawetan Produk Perikanan di Pulau Mandangin [ Technology Application of Liquid Smoke in Processing and Preservation of Fishery Products in The Mandangin Island]

2019 ◽  
Vol 7 (1) ◽  
pp. 1
Author(s):  
Sapto Andriyono ◽  
Wahju Thajaningsih ◽  
Agustono Agustono ◽  
Endang Dewi Masithah ◽  
Kustiawan Tri Pursetyo ◽  
...  
Keyword(s):  
Raw Materials ◽  
Value Added ◽  
Raw Material ◽  
Alternative Source ◽  
Technology Application ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Island Community ◽  
Fish Product ◽  
Fishery Products

Abstract The increase in value-added of fishery products is one of which can be done by processing. In addition to maintaining the value of the protein in the fish raw material, it would be easier if the product is stored and increase the sale value of the fish itself. The ability to perform in the fish processing in Mandangin island is still very limited. Community service activities that have been carried out by a team of the Faculty of Fisheries and Marine Universitas Airlangga was introduce smoked fish product processing with liquid smoke,because this method easier and faster so that the products can be marketed. Liquid smoke was developed because the location is very minimal in the supply of raw materials such as firewood and coconut, so the use of liquid smoke is very appropriate. The resulting refined products are expected to be a source of protein Mandangin Island community itself and is able to become an alternative source of income for the community to increase the sale value of fishery products. Mentoring process being conducted by a team from the Faculty of Fisheries and Marine Universitas Airlangga so that the products can be marketed outside Mandangin Island or even to other areas in East Java.

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