Difference in Types of Freshwater Fish as Raw Materials for the Preference Level of Korean Fish Cake

Aims: This research aims to determine the effect of different types of freshwater fish as raw material for making Korean fish cake to the level of preference of panelists. Place and Duration of Study: Fisheries Product Processing Laboratory, Faculty of Fisheries and Marine Sciences, Padjadjaran University in February-March 2019. Methodology: The method used in the research was the experimental method with the treatment of three different freshwater fish raw materials, namely freshwater pomfret, catfish and red tilapia. Data processing using Friedman Test and Bayes Test. The observations made are the hedonic test which includes appearance, aroma, texture and taste. Physical tests in the form of a folding test and bite test, chemical tests include tests of water, protein and fat levels. Results: The results showed that Korean fish cake with raw materials of red tilapia was Korean fish cake which was most preferred by panelists with an average score of appearance, aroma, texture and taste are 7.50; 6.70; 7.30 and 6.90. Folding test with a value of 5 (very rubbery), bite test with a value of 8 (strong). Chemical test results of water content is 38.38%, protein level is 15.64% and fat level is 9.05%. Conclusion: Korean fish cake with raw materials of red tilapia was Korean fish cake which was most preferred by panelists.

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Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

Asian Food Science Journal ◽

10.9734/afsj/2019/v11i430070 ◽

2019 ◽

pp. 1-10 ◽

Cited By ~ 1

Author(s):

Dinda Widu Ramasari ◽

Evi Liviawaty ◽

Atikah Nurhayati ◽

Rusky Intan Pratama ◽

Eddy Afrianto

Keyword(s):

Water Content ◽

Raw Materials ◽

Kappaphycus Alvarezii ◽

Raw Material ◽

Crude Fiber ◽

Test Results ◽

Crude Fiber Content ◽

Physical Tests ◽

Bayes Test ◽

Eucheuma Cottonii

Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organoleptic tests were carried out in the Laboratory of Fisheries Product Processing Faculty of Fisheries and Marine Sciences, University of Padjadjaran. Physical tests and chemical tests conducted at the Laboratory of Research and Biological Resources and Biotechnology Research Institute at the Society (LPPM), IPB, between March 2019 and April 2019. Methodology: The research was conducted experimentally consisted of 3 treatments with 20 semi-trained panelists as replication from Fisheries students of Fisheries and Marine Science Faculty, University of Padjadjaran who had experienced the organoleptic assessment. Hedonic tests were to determine the level of panelists preference for the products which included appearance, aroma, texture, and flavor, the results were statistically analyzed using Friedman Test and Bayes Test. Physical tests (thickness and hardness) and chemical tests (water content and crude fiber content) were carried out on the most preferred treatment product and analyzed descriptively. Results: The organoleptic test results of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw material conditions had the highest average value on each characteristic compared to other treatments, appearance of 7.70, aroma of 7.00, texture of 7.50, and flavor of 7.90. The Bayes test results on the treatment of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw materials conditions having the highest alternative which was 8.54 with the most influential taste criteria for the assessment. The thickness of the Nori was 0.108 mm, the hardness was 1916.16 gf, water content of Nori was 17.23% and crude fiber content was 10.10%. Conclusion: The treatment of Nori with raw materials of dry conditions was the most preferred by panelists.

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Sustainable Construction Materials

Architecture and Design ◽

10.4018/978-1-5225-7314-2.ch024 ◽

2019 ◽

pp. 658-687 ◽

Cited By ~ 1

Author(s):

R. V. Ralegaonkar ◽

M. V. Madurwar ◽

V. V. Sakhare

Keyword(s):

Smart City ◽

Raw Materials ◽

Construction Materials ◽

Raw Material ◽

Sustainable Construction ◽

City Development ◽

Chemical Test ◽

Physico Chemical ◽

Increasing Demand ◽

By Products

Due to ever increasing demand for the conventional construction materials as well as an increase in agro-industrial by-products it is essential to reuse these materials. As a smart city solution this chapter briefs an overview for the application of alternate raw materials as a principal source for the development of sustainable construction materials. The potential application of the discussed raw materials is elaborated as cementitious material, the aggregates as well as alternative reinforcement material. To understand the process of application, sustainable masonry product development is discussed in detail. In order to evaluate the feasibility of the raw material, the necessary physico-chemical test evaluation methods are also briefed. The developed end product performance evaluation is also discussed by desired tests as recommended by standards. The chapter concludes with a positive note that reuse of agro-industrial by-products is a feasible solution for the smart city development.

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Effect of Borax on Lightweight Material from Cullet and Fly Ash

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.690.109 ◽

2016 ◽

Vol 690 ◽

pp. 109-113 ◽

Cited By ~ 1

Author(s):

Sutthima Sriprasertsuk ◽

Phatthiya Suwannason ◽

Wanna T. Saengchantara

Keyword(s):

Thermal Conductivity ◽

Heat Treatment ◽

Compressive Strength ◽

Fly Ash ◽

Sodium Silicate ◽

Raw Materials ◽

Raw Material ◽

Test Results ◽

Heat Process ◽

Lightweight Material

This work investigated the recycling of fly ash waste and cullet as the raw materials for lightweight bodies produced by heat treatment and using sodium silicate as the binder. Borax was mixed with fly ash and cullet, and put into the block in dimension 10x10x2 cm3. The lightweight materials thus produced were then sintered at temperature of 800 °C. Density, compressive strength and thermal conductivity were determined. Borax showed a positive sintering effect on the porosity of lightweight material during the heat process. The compressive strength of lightweight material diminished with the reduction of density and thermal conductivity. Lightweight material manufactured with borax showed the lower density and thermal conductivity accompanied by the higher compressive strength. The test results indicated that using fly ash and cullet as the raw material with borax could obtain the lightweight material, thus enhancing the possibility of its reuse in a sustainable way.

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Kajian Pemanfaatan Daging Ikan Kembung (Rastrelliger Spp) Sebagai Bahan Penyedap Rasa Alami Non MSG Dengan Pendekatan Bioekonomi Perikanan

Barakuda 45: Jurnal Ilmu Perikanan dan Kelautan ◽

10.47685/barakuda45.v2i2.76 ◽

2020 ◽

Vol 2 (2) ◽

pp. 56-68

Author(s):

Teni Novianti

Keyword(s):

Water Content ◽

Raw Materials ◽

Salt Content ◽

Production Costs ◽

Raw Material ◽

Fish Yield ◽

Food Ingredients ◽

Quality Requirements ◽

A Value ◽

Alternative Material

Currently, most food products circulating in the community are processed using additives, both natural and synthetic. One of the potential food ingredients that can be used as a natural flavor enhancer from fishery raw materials is long jawed mackerel (Rastrelliger spp). The purpose of this study was to studied preliminary research on the use of long jawed mackerel as an alternative material for natural non-MSG flavorings to replace synthetic flavors with a fisheries bioeconomic approach. The procedure in this study consisted of several steps, namely the manufacture of natural flavorings from long jawed mackerel, calculation of fish yield, analysis of water content and salt content (NaCl). Based on the research results, the processing stages of non-MSG natural flavoring made from long jawed mackerel fish include the process of selecting raw materials, washing I, filling, washing II, refining I, weighing I, drying, refining II, sifting, weighing II and packaging. The amount of long jawed mackerel yield that can be used as the main raw material for the manufacture of natural non-MSG flavorings is 53% with the final weight of flavoring powder produced is 440 grams. The chemical analysis test of the long jawed mackerel flavoring was carried out 2 repetitions and the results of the water content test were 5.35% (has not met the SNI quality requirements), while the analysis of salt content (NaCl) on the long jawed mackerel flavoring has met the SNI quality requirements with a value of 12.09%. Bioeconomic analysis of fisheries is by calculating production costs and depreciation costs incurred during the processing of flavorings from long jawed mackerel. Based on the analysis, one production time produces 88 pcs of flavoring fish meat with a cost of production of Rp. 1,496 per pcs.

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Feasibility of Solid Waste Tuna Loin of Yellowfin Thunnus albacares Raw Materials for The Product Diversification

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v18i3.11214 ◽

2015 ◽

Vol 18 (3) ◽

Author(s):

Wayan Kantun Kantun ◽

Andi Adam Malik ◽

Harianti Harianti

Keyword(s):

Solid Waste ◽

Raw Materials ◽

Product Diversification ◽

Raw Material ◽

Chemical Test ◽

Microbiological Test ◽

Average Value ◽

Microbiological Testing ◽

Fresh Frozen ◽

Processed Form

Indonesia is one country in the world exporters of tuna in the form of fresh, frozen and processed. Tuna exported in processed form large enough to leave waste for exporting companies. The purpose of this study was to determine a feasibility study on solid waste exported tuna loin for raw material diversification. This research was conducted in Majene Makassar Strait. The study was conducted using descriptive exploratory method by taking a sample of 3 times and each sample was tested 3 times resulting in 9 times of testing for each of the observed variables. Chemical test which includes moisture, protein, fat, ash, carbohydrates, and histamine. Microbiological test that is E. coli, Salmonella and the total number of bacteria. Data were analyzed by descriptive qualitative and quantitative display via Tables, Graphics and Image in the form of average value. The results showed that the chemical solid waste tuna loin has a water content ranged from 78.34 to 78.78%, protein content ranged from 14.32 to 16.41%, fat ranged from 1.56 to 1.66%, ash content ranged from 5.18 to 5. 58%, carbohydrate content ranged from 1.29 to 1.34%, and histamine ranged from 2.08 to 3.21 mg / kg. Solid waste microbiologically tuna loin contains E.coli range from 1.2 to 1.9 (<2), Salmonella negative and TPC ranged from 1.4 to 1.8 x 105 kol/g. The results of chemical and microbiological testing showed solid waste tuna loin still suitable as raw material diversification products.

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ANALISIS KETERSEDIAAN BAHAN BAKU DAN NILAI TAMBAH PRODUK MANISAN PADA AGROINDUSTRI REZEKI MORO DI DESA PESUCEN KECAMATAN KALIPURO KABUPATEN BANYUWANGI

SEPA Jurnal Sosial Ekonomi Pertanian dan Agribisnis ◽

10.20961/sepa.v15i2.27594 ◽

2019 ◽

Vol 15 (2) ◽

pp. 180

Author(s):

Inkatama Kharismawanti ◽

Djoko Soejono

Keyword(s):

Data Analysis ◽

Raw Materials ◽

Value Added ◽

Raw Material ◽

Added Value ◽

Optimal Time ◽

Processed Foods ◽

Stock Level ◽

A Value

Candied fruit is one of the processed foods which favored by many people. One of the sweets agro-industry that exists in Pesucen, Kalipuro, Banyuwangi is Rezeki Moro agro-industry. This study aimed to find out: 1) the stock level of raw materials of candid fruit in Rezeki Moro agro-industry, 2) the optimal time to reorder raw materials, and 3) the amount of added value of fruit after being processed into candied fruit. The data analysis used was the analysis of raw materials availability using EOQ and ROP methods and value-added. The result of the study showed that the need for raw material such as nutmeg was 30 kilograms, while the number of economical orders with the EOQ method was 73 kilograms. The need for tamarind was 25 kilograms, while the number of economical orders with the EOQ method was 32 kilograms, also the need for ceremai (Phyllantus acidus) was 50 kilograms while the number of economical orders with the EOQ method was 60 kilograms. The level of reordering of raw materials from all sweets product in Rezeki Moro agro-industry was efficient since the ROP point was smaller than the EOQ point. The processing of candied nutmeg provided an added value of Rp. 9,848.00 (39.39%). The added value of processing candied tamarind is Rp. 17,468.00 (46%). Furthermore, the processing of candied ceremai has added value Rp. 12,548.00 with a value-added ratio of 43.5%. Manisan buah adalah salah satu bentuk makanan olahan yang banyak disukai oleh masyarakat. Salah satu Agroindustri manisan yang ada di Desa Pesucen Kecamatan Kalipuro Kabupaten Banyuwangi adalah Agroindustri Rezeki Moro. Penelitian ini bertujuan untuk mengetahui (1) tingkat persediaan bahan baku manisan buah pada agroindustri manisan Rezeki Moro, (2) waktu optimal pemesanan kembali bahan baku (3) besarnya nilai tambah buah setelah dijadikan manisan buah. Analisis data menggunakan analisis ketersediaan bahan baku dengan metode EOQ dan ROP serta nilai tambah. Hasil Penelitian menunjukkan bahwa kebutuhan bahan baku pala adalah sebesar 30 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 73 kilogram. Kebutuhan bahan baku asem adalah sebesar 25 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 32 kilogram, begitu juga dengan Kebutuhan bahan baku ceremai adalah sebesar 50 kilogram sedangkan jumlah pemesanan ekonomis dengan metode EOQ adalah sebesar 60 kilogram. Tingkat pemesanan kembali bahan baku dari semua produk manisan pada Agroindustri Manisan Buah Rezeki Moro adalah efisien, dikarenakan nilai ROP lebih kecil daripada nilai EOQ. Pengolahan manisan pala memberikan nilai tambah sebesar Rp. 98,48,00 (39,39%). Nilai tambah pengolahan manisan asem sebesar Rp. 17.468,00 (46%). Selain itu, pengolahan manisan ceremai memiliki nilai tambah sebesar Rp. 12.548,00 (43,5%).

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PROSES PEMBUATAN DAN PENGUJIAN BENDA UJI KERAMIK UNTUK BAHAN BAKU ISOLATOR LISTRIK KERAMIK PORSELEN (MANUFACTURING AND TESTING PROCESS OF CERAMIC SPECIMENS FOR RAW MATERIALS OF ELECTRICAL ISOLATOR PORCELAIN CERAMIC)

Majalah ilmiah Pengkajian Industri ◽

10.29122/mipi.v10i3.487 ◽

2016 ◽

Vol 10 (3) ◽

pp. 173-180

Author(s):

Wahyu wahyu Garinas

Keyword(s):

Test Object ◽

Test Specimen ◽

Raw Materials ◽

Separation Process ◽

Raw Material ◽

Materials Processing ◽

Test Results ◽

Composition Materials ◽

Ball Clay

Penelitian ini merupakan bagian dari kegiatan mencari bahan baku untuk pembuatan isolator keramik porselen. Bahan baku untuk pembuatan benda uji keramik sebagian besar menggunakan bahan baku lokal.Proses pengolahan bahan baku pada penelitian iniÂ : pembuatan komposisi, pengolahan bahan dan pembuatan benda uji.Metode yang akan dilakukan dalam pengolahan iniÂ yaitu proses pemisahan dengan cara basah dan kering.Untuk mengetahui kualitas kelistrikan dari bahan baku keramik maka dibuat benda uji dan dilakukan uji tegangan tembus listrik.Hasil uji terhadap benda uji ternyataÂ semua benda uji masih belum memenuhi standar IEC maupun ASTM. Nilai hasil uji terhadap sampelÂ sekitarÂ Â (7,99 - 9,35) kV/mm dan semua sampelÂ belum memenuhiÂ standar yang direkomendasikan oleh PLN (9,85 kV/mm). Hasil uji tersebut menunjukkan bahwa sampel no. 5 dan 6 yang mendekati standar dari PLN. Perlu evaluasi terhadapÂ komposisi , bahan dan proses pembuatan dari benda uji keramik.Â Kata Kunci : Bahan mentah keramik (kaolin, felspar, ball clay,kuarsa), pengujian Â benda uji, pengujian tegangan tembus, kualitas bahan keramik.Â Abstract This study is part of the looking for raw materials for the manufacture of ceramic porcelain insulators.The raw material for the manufacture of ceramic test specimens mostly using local raw materials.The processing of the raw material in this study: preparing a composition, materials processing and manufacturing of the test object. The method will be done in this processing is the separation process by means of wet and dry.To know the the quality of the electrical ceramic raw materials then created of the test specimen and test the electrical Puncture Voltage.The test results of the test specimen it turns out all specimens still does not meet PLN (IEC and ASTM) standards.Value test results on samples approximately (7.99 to 9.35) kV / mm and all samples do not meet the standards recommended by PLN.The test results showed that the samples no. 5 and 6 are closer to a standard of PLN.Needs to be evaluation of the composition, materials and manufacturing process of ceramic test specimen.Â Keywords : Â raw material ceramic, specimens test, puncture voltage test, ceramic material quality.

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KRITERIA RUMAH MAKAN SUPPLIER MINYAK JELANTAH DALAM RANGKA PERENCANAAN BAHAN BAKU BIODIESEL

Jurnal Agro Fabrica ◽

10.47199/jaf.v1i1.25 ◽

2019 ◽

Vol 1 (1) ◽

pp. 27-33

Author(s):

D.U.M. Susilo ◽

Th. Candra Wasis A.S. ◽

Zakwan .

Keyword(s):

Raw Materials ◽

Waste Cooking Oil ◽

Raw Material ◽

Biodiesel Production ◽

Analytic Hierarchy ◽

Cooking Oil ◽

Used Cooking Oil ◽

A Value ◽

Many Sources ◽

The City

The using of biodiesel as an environmentally friendly fuel has received attention from consumers to producers. So, a lot of research was done on the potential raw material to become biodiesel. One of the raw materials for biodiesel was waste cooking oil. Pontianak City have many sources including waste cooking oil from restaurants. Therefore restaurants in the city of Pontianak might be used as suppliers of waste cooking oil in biodiesel production. This study aims to determine the priority of criteria and sub-criteria for restaurants as suppliers and determine good restaurants as suppliers of used cooking in Pontianak City . Purposive technique sampling using a sample of 61 house dining, interviewed to obtain alternative data suppliers. Expert survey questionnaire contains priority weighting of criteria and supplier criteria, analyzed using AHP ( Analytic Hierarchy Process ). Grouping of restaurants based on alternative supplier values is used to determine good restaurants to be suppliers. The priority criteria for restaurants as consecutive suppliers are experience (0.289), quality (0.279), capacity (0.231), service (0.148) and price (0.053). Sub-criteria priority of restaurants as suppliers in a row is the time span of used cooking oil sold(0.161), length of time used cooking oil (0.155), income (0.129), type of cooking oil (0.107), type of fried food products (0.092), volume of cooking oil (0.090), frying volume (0.085), transaction convenience (0.082), subject to used cooking oil (0.056), used cooking oil price (0.030) and ease of payment (0.013). A value of ≥ 0.325 is a dining value that shows a very better priority as a supplier. The number of restaurants as suppliers is 8 % of the population of restaurants in the city of Pontianak..

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APLIKASI PENGELOLAAN DATA PENGUJIAN JELLY STRENGTH DAN WHITENES PADA INDUSTRI SURIMI PT.KELOLA MINA LAUT TUBAN

SAINTEKBU ◽

10.32764/saintekbu.v9i1.96 ◽

2016 ◽

Vol 9 (1) ◽

Author(s):

Nur Arini ◽

Muhyiddin Zainul Arifin ◽

Agus Sifaunajah

Keyword(s):

Raw Material ◽

Test Results ◽

Sales Price ◽

Strength Grade ◽

A Value ◽

A Company ◽

New System

PT Manage Mina Seafood is a company working in the field of fisheries, particularly the freezing of fish that can be called by the term surimi , Grade is the emergence of a value of the test results together with the final result , RM or raw material or also called the raw material is bad it will display the grade with a low value , low value is impacting the sales price is very cheap , the testing manual systems are still so simple when compared with the progress of this company in this program I am using Java .Therefore I strive to create an effective new system more attractive and long term for the company , for my research this time I can give results in value can make progress on the company and accepted by the company PT.KML .Â Keywords : Surimi , Jelly strength , Grade , Java

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FEASIBILITY OF THE UTILIZATION CONDENSATE AS RAW MATERIAL FOR PETROCHEMICAL

Scientific Contributions Oil and Gas ◽

10.29017/scog.39.3.102 ◽

2018 ◽

Vol 39 (3) ◽

Author(s):

Holisoh Holisoh

Keyword(s):

Crude Oil ◽

Petrochemical Industry ◽

Raw Materials ◽

Raw Material ◽

Process Unit ◽

Test Results ◽

Economic Calculation ◽

Hydrocarbon Product

The utilization of condensate is currently not optimal yet, where most of its production are mixed with crude oil which results in significant shrinkage in oil volume. As a hydrocarbon product, condensate can be utilized as a raw material for petrochemical industry, fuel and solvent. Currently raw materials of petrochemical industry in Indonesia are imported from other countries. To optimize the utilization of condensate it is necessary to conduct a characteristic test of several types of condensate and then conducted a utilization analysis based on their number and its nature. Paraffin, Olefin, Naphthenic and Aromatic (PONA) test results showed that the six samples of condensate in the test had a fairly high paraffin content of above 60%. The highest paraffin content was 82.84% for condensate B and the lowest was 61.4% for condensate E. The six condensate samples contain higher paraffin, which are suitable for use as raw material for petrochemical olefin.The results of the economic calculation of the construction unit Olefin Process Center with a capacity of 100,000 BPSD, which is an IRR as 22.8 %, the NPV as of US $ 1,801,491,951.12 , POT for 4.1 years, and PI as 1.87. Developing of Olefin Process Unit Center being constructed in Indonesia is economical worthy.

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