Effect of Sodium Hydroxide Concentration on Production of Activated Carbon from Cassava Peel

Cassava is a staple crop that can grow in Indonesia throughout the year and has a high adaptability to various soil conditions. Cassava or cassava can be processed into various food industries such The high carbon content of cassava peel makes it can be used as raw material for the manufacture of activated carbonas tapioca flour, fermentation industry, and other basic industries. Activated carbon is made by chemical activation of an alkaline solution. The results of the study produced activated carbon with a moisture content of 9.3406%, ash content of 6.5907%, iodine number 781,7656 mg/g . The results of the activated carbon have met the quality standard of SNI 06-3730-1995

Tapioca flour as a heat insulator for learning media for students with hearing impairments

The objective of this study was to determine the use of tapioca flour as a heat insulator for learning media for students with hearing impairments. Experiments were done method by testing tapioca flour placed on the wall that heat radiated by bulb lamp with various intensities (i.e. 8, 10, and 12 W). The results showed that tapioca flour is a good heat insulator. This is confirmed by the test results using thermocouple tools showing a decrease in temperature of the insulator testing toolbox. The tapioca flour caused the heat from the lamp inside the box to be restrained from spreading out completely. The concept of heat radiation and the change of heat adsorbed by tapioca flour was explained, which can be further developed for learning media for students with hearing impairment. The results of this study are expected to facilitate teachers in providing understanding to students in understanding the occurrence of heat insulators, especially for students with hearing impairments.

REVIEW: TEKNOLOGI PEMBUATAN SORBITOL DARI TEPUNG TAPIOKA

Sugar alcohol or sorbitol is a derivative product of carbohydrates, namely glucose through the hydrogenation process with hydrogen gas. The glucose used comes from flour, because the carbohydrate content in tapioca flour is considered the highest compared to other flour ingredients. Before the hydrogenation process is carried out, tapioca flour is enzymatically hydrolyzed so that the starch is broken down into glucose. The process of making sorbitol can be done in two ways, namely the electrolysis reduction process and the hydrogenation process with the help of a nickel catalyst. This literature study aims to determine the technology for making sorbitol and its advantages and disadvantages, both in terms of product and process, so that it can be used as a reference in selecting processes in sorbitol manufacturing plants. The catalytic hydrogenation process has advantages, namely the resulting yield is greater and the operating costs are relatively cheaper. The catalytic hydrogenation process also has several disadvantages, namely that it requires good safety handling because it requires high pressure in the process.

Analysis The Effect of Coconut Shell Charcoal Mixed Doses and Adhesive In Characteristics Jamu Dregs Briquettes

Briquette is an alternative simple fuel that has a relatively high calorific value, so it has the potential to reduce the use of firewood and fuel oil (BBM). Herbal waste is one of the biomass materials that came from the rest of the material in the production of herbal medicine made from medicinal plants. Utilization of herbal dregs as briquettes has been implemented by PT. Industri Jamu dan Farmasi Sido Muncul. Tbk, as fuel for boiler engines. Making briquettes from biomass requires the addition of materials, one of which is coconut shell charcoal and adhesives such as molasses and tapioca flour to improve the physical properties of the briquettes. Briquettes with good quality have a maximum moisture content and ash content of 8%, a heating value of more than 5000 cal/gram, a constant combustion temperature of 350℃ for a long period of time and is easily flammable. The purpose of this study was to determine the characteristics of briquettes based on the value of water content, ash content, combustion temperature, combustion rate, and calorific value. Variable treatment with the addition of coconut shell charcoal with several doses of 10%, 20%, and 30% and variations of adhesive materials. Data analysis was performed by using two-factor ANOVA statistical test. The results showed that briquettes with tapioca flour adhesive and 30% coconut shell charcoal composition had the best characteristics of briquettes compared to other variations.

PREDICTIVE MAINTENANCE IMPLEMENTATION OF AUTOCLAVE REACTOR AGITATOR

Machines are an important factor in the industrial world to produce a product in a company. PT. XYZ is a company engaged in the food industry for sweeteners processed from tapioca flour and corn flour where, through research observations, data is obtained that there are problems that are often faced such as damage to the Agitator Autoclave machine, unavailability of spare parts ( spare parts) needed when there is a breakdown and a breakdown schedule for maintenance workers who have to work overtime. The purpose of this study is to determine the current condition of machine maintenance to reduce damage or failures, the level of machine effectiveness and provide alternative solutions to increase machine effectiveness. The research method used is quantitative using the Overall Equipment Effectiveness (OEE) method, Six Big Losses, Failure Modes and Effects Analysis. The results of the study resulted in an Overall Equipment Effectiveness (OEE) value of 75.07%. The low OEE value on the Agitator Autoclave machine is due to the low performance factor because the engine speed does not match its ideal speed and also the low idle and minor losses in the losses factor caused by frequent breakdowns. Suggestions and suggestions that can be recommended are to periodically evaluate machines and replace old machines.

Uji Pupuk Slow Release Urea Dirakit dari Berbagai Bahan Polimer terhadap Pertumbuhan dan Hasil Bawang Merah Tiron pada Tanah Sawah Purwosari

This research aims to determine 1) the effect of four formulas on slow release urea on the growth and yield of shallot plant at Purwosari village and 2) formula of slow release urea that have the best growth and yield of shallot plant at Purwosari village. The research was conducted in November 2019 untill Maret 2020 The research was conducted at the ex-paddy fields of Purwosari village, Baturraden District, Banyumas Regency and Research Laboratory, Jenderal Soedirman University. Research in the form of non-factorial field experiments using RAKL with five treatments repeated five times. The formula of each treatment includes: F0 = NPK (Urea, SP-36, and KCl), F1 = 70% urea + 6% chitosan + 24% humic acid, F2 = 70% urea + 10% Azolla microphylla + 10% gondorukem + 10% humic acid , F3 = 60% urea + 10% Azolla microphylla + 10% montmorillonite + 10% gondorukem + 10% humic acid, and F4 = 56% urea + 3% humic acid + 24% zeolite + 11% tapioca flour + 6% gondorukem. The observed variable including growth and yield components of shallot. The variable of growth including the height of plant, the number of leaves, the weight of fresh plant of clump-1, the weight of fresh plant of effective plot, the weight of dry plant of clump-1, the weight of dry plant of effective plot, and the number of clump-1 bulbs. The yield components of shallot is a bulbs. Result of the research showed that the best formula for plant growth and yield of shallot plant is F2. The growth and yield of shallot produced by F4 is always lower than in the control treatment (F0). Farmers can fertilize less and optimize nitrogen uptake by plants with application of slow release of urea.

The effect of tapioca flour and milk powder on the quality of analog mushroom processed from surimi

Surimi is a myofibril protein concentrate that can be processed into various innovative analog products. Innovation surimi research into analog mushroom products was formulated with tapioca flour (12% & 15% ) and milk powder (2.5% & 5%) has been done. The surimi that was formulated using both ingredients and other material was molded and steamed to become a surimi jelly in mushroom shape. Observations of analog mushroom were made on proximate analysis, pH, texture profile, colour, and sensory evaluation. The results showed that the more tapioca concentrations added, will affect of the decrease of ash and protein content, texture profile value (springiness, cohesiveness), and sensory value (appearance, texture and taste), but increase of hardness, brightness (L* value) and yellowness (+b*) of analog mushrooms. While the addition of concentration milk powder has an effect increasing of fat content, brightness (L* value) and texture profile value (gumminess & chewingness). Mushroom analogs treated with 12% tapioca flour and 5% milk powder produce analog mushroom that have physical (lightness, L* value), texture profile value (hardness, springeness, cohesiveness, gummines and chewingness) and sensory properties (texture and taste) better compared to other treatments

The physical characteristics of analog cincau from different proportions of the cottonii organic powder

Black grass jelly often called black jelly, also known as black cincau (“cincau” in Indonesian), was produced by boiling the black grass jelly to extract the jelly. It has a high soluble fiber content. This study investigated the analog cincau formulation using organic powder cottonii (OPC) ingredients as the gelling agent. The OPC was obtained from Seaweed Eucheuma cottonii (Lampung) without an alkali treatment. The analog cincau formulation consists of OPC, konjac, KCl, tapioca flour, cincau flavor. A commercial cincau was used as a reference. The physical quality characterization of analog cincau in this study includes gel strength, elasticity, and syneresis. Based on the physical analysis results, the best formula of analog cincau was the cincau using the following formula: OPC 65%, konjac 15%, tapioca flour 10%, and KCl 10%. Its physical characteristics were almost similar to the commercial cincau. The characteristics of the cincau with the best formula were the gel strength of 532 g/cm2, elasticity 246 (g/sec), and syneresis 2.70%.

The Effect of Moringa oleifera Leaves Addition on The Characteristic of Tuna (Thunnus albacares) Fishball

Indonesia has many potential marine source, such as tuna (Thunnus albacares) fish, and supported with rich biodiversity including Moringa oleifera leaves. Tuna fish is a very potential protein source which can be develop in many potential food product, such as fishball. This research was conducted to determine the effect of Moringa oleifera leaves addition on the characteristic of tuna fishball. The fishball were made from tuna fish, mixed with local flour, i.e. modified cassava flour (mocaf) flour, tapioca flour, and sago flour. Fresh moringa leaves was added to fishball with three different concentration (10%,20%,30%) and followed by the evaluation of chemical characteristic, including water content, ash content, protein content, fat content, carbohydrate content, antioxidant activity, and sensory characteristic, including hedonic test and descriptive test. The chemical analysis of the fishball showed that the addition of moringa leaves increased the water content to 4.84%, protein content to 7.25%, antioxidant activity to 3.03% and decreased the fat content to 0.18%. The most preferred fishball product from the sensory analysis was the fishball with 10% moringa leaves addition. The hedonic sensory test showed that the overall acceptance of the fishball with 10% moringa leaves addition was not significantly different with the fishball without moringa leaves addition. This study indicated that a healthy fishball could be made from tuna fish mixed with local flour and moringa leaves.