Pembuatan Briket Arang Daun Kelapa Sawit (Elaeis Guineensis Jacq.) Dengan Perekat Pati Sagu (Metroxylon Sago Rott.)

Increasing need of energy and decreasing of fuel supply requires human to discover alternative energy resources. Consequently, there should be a research to discover a new renewable energy source such as palm leaves waste. Oil palm\u27s leaves (Elaeis guineensis Jacq.) are mostly the least used waste from oil palm plantation as an alternative energy resources. This research aims to discover the precise adhesive consentration rate in sago\u27s starch (Metroxylon sago Rott.) to make oil palm\u27s kernel, which are 97%:3%, 96%:4%, 95%:5%, 94%:6%, and 93%:7%. Based on analitycal result of oil palm\u27s leaves charcoal briquet research, the best quality briquet is the P1 composition which composed rate is 97%:3%, has 3,21% water content, 30,18% ashes content, 0,0022 g/s combustion rate, 20,73% evaporated substance rate, 54,46% carbon rate, and 5.114 cal/g heat value

Perbedaan Ukuran Partikel terhadap Kualitas Briket Arang Daun Pisang Kering

Dry banana leaves contain beneficial compounds lignin and cellulose which is quite high and has not been utilized optimally. Therefore, the study aims to take advantage of dry banana leaves as the main material for the manufacturing of charcoal briquettes and charcoal briquettes obtain formulations are of good quality. The study was conducted experimentally using Complete Random Design (CRD) with 6 treatments and 3 replications and continued with Duncan\u27s New Multiple Range Test (DNMRT) at level 5%. The treatmentsin the research including P0 (charcoal powder dry banana leaveswithout sieve), P1 (charcoal powder dry banana leaves20 mesh), P2 (charcoal powder dry banana leaves40 mesh), P3 (charcoal powder dry banana leaves60 mesh), P4 (charcoal powder dry banana leaves80 mesh), and P5 (charcoal powder dry banana leaves100 mesh). The result of analysis of variance showed that the particle size charcoal dry banana leaves significant effect on ash content, density, calorific value and fueled power. Selected treatment wasP3 (charcoal powder dry banana leaves 60 mesh) which has a water content 6.80%, ash content of 29.86%, a density of 0.38 g/cm3, 4646 calorific value cal/g, and fueled power 0.0016 g/sec

Daun Pandan Wangi (Pandanus Amarylifolius Roxb.,) Terhadap Aktivitas Antioksidan

The purposes of this study were to obtain the effect of drying time on antioxidant activity and to obtain the best quality herbal tea fragrant pandan leaves (Pandanus amarylifollius Roxb.,). This study used a completely randomized design with 5 treatments and 3 replications. The treatments used were herbal tea fragrant pandan leaves are P1 (drying 110 minutes), P2(drying 130 minutes), P3 (drying 150 minutes), P4 (drying 170 minutes) and P5 (drying 190 minutes). Data were analyzed statistically using ANOVA and DNMRT at 5% level. The results showed that the drying time significantly affected the moisture content, ash content, antioxidant activity and sensory assessment (descriptive and hedonic). The treatment chosen from the results of this research was the treatment P3(Drying 150 minutes). Treatment of P3 had a water content of 5,17%, ash content of 3,30% and antioxidant activity (IC50) of 5,68 ppm. Rate sensory descriptive and hedonic herbal tea fragrant pandan leaves treatment P3 had the colour of powdered tea that was green and the colour of brewed tea was a little green, the aroma of tea powder was scented fragrant pandan leaves and the aroma was brewed tea wasa little scented fragrant pandan leaves, taste steeping tea was a little astringent. The overall assessment of herbal tea steeping fragrant pandan leaves was slightly favored and tea powder was too slightly favored by the panelists

Pemanfaatan Buah Pepaya (Carica Papaya L.,) dan Tomat (Lycopersicum Esculentum Mill.,) dalam Pembuatan Fruit Leather

This study aimed was to got exact formulation of combination of papaya fruit puree and tomato puree in the manufacture of fruit leather. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. The treatments used against fruit leather were PT1 (papaya fruit puree 65%, tomato puree 35%), PT2 (papaya fruit puree 55%, tomato puree 45%), PT3 (papaya fruit puree 50%, tomato puree 50%), PT4 (45% papaya fruit puree, tomato puree 55%) and PT5 (35% papaya fruit puree, tomato puree 65%). Data were analyzed statistically using ANOVA and DNMRT at 5% level. The results showed that the use of papaya fruit puree and tomato puree significantly effect on water content, ash content, acidity (pH), fiber content, total sugar content and sensory analysis. Fruit leather chosen from the results of this study was fruit leather treatment PT2 which has moisture content 11,86%, ash content 1,03%, degree of acidity 4,39, fiber content 3,12%, levels total sugar 36,45%, reddish orange color, flavor slightly fruity papaya and tomatoes, slightly sour taste, chewy texture and overall assessment fruit leather preferred by the panelists

Optimalisasi Konsentrasi Sukrosa Dan Ammonium Sulfat Pada Produksi Nata De Citrus Menggunakan Sari Jeruk Afkir

This study aimed to explore the use of rejected citrus fruit as raw material for making nata and to obtain the best concentration of sucrose and ammonium sulfate on the characteristics of nata de citrus produced. Research conducted experiments used a Completely Randomized Design (CRD) Factorial model with two factor treatments and three replications. The first factor was the concentration of sucrose with four levels, namely 0, 2.5, 5 and 7.5% and the second factor was the concentration of ammonium sulfate with three levels, namely 0.5, 0.6 and 0.7%. The results showed interaction of sucrose and ammonium sulfate concentrations significantly affected the acquisition of the water content and reducing sugar content. Sucrose concentrations significantly affected againts the value of water content, degree of acidity (pH), thickness, wet weight, yield and reducing sugar content. The concentrations of ammonium sulfate significantly affected againts water content, thickness, wet weight, yield and reducing sugar content. The best treatment of S3A3 (7,5% sucrose and 0,7% ammonium sulfate) result the degree of water content 88,94%, degree of acidity (pH) 3,57, thickness 4,58 mm, wet weight 132,20 g, yield 30,28% and reducing sugar content 1,89% of nata de citrus was relatively better than other treatments

Penambahan Sari Jeruk Nipis (Citrus Aurantifolia) terhadap Mutu Sirup Buah Kundur (Benincasahispida)

The purpose of this research was to obtain the best ratio of bligo extracts and lime extracts in the manufacturing of syrup. This research used Complete Randomized Design (CRD) with four treatments and four replication which followed by Duncan's New Multiple Range Test (DNMRT) at level 5%. The treatments in this research included KD0 (ratio of bligo extracts and lime extracts 100 : 0), KD1 (bligo extracts and lime extracts 95 : 5), KD2 (ratio bligo extracts and lime extracts 90 : 10), KD3 (bligo extracts and lime extracts 85 : 15). The result showed that the ratio of bligo extracts and lime extracts significantly affected pH, sucrose, viscosity, total dissolved and sensory value (colour, flavour , taste and overall acceptability) but are did not significant affected the sensory value viscosity. The best treatment was KD3 (bligo extracts and lime extracts 85 : 15) with pH 3,96, sucrose 65%, viscosity 295,82cP, total dissolved 70,63 obrix and sensory scores of KD3 are 2,47 (colour), 2,37 (flavour), 1,87 (taste), and comprehersive score (3,80)

Pengembangan Etanol Semi Padat dengan Pencampuran Minyak Jelantah

The purpose of this study was to obtain the concentration of sodium hydroxide (NaOH) and the appropriate concetration of ethanol with a mixture of waste cooking oil to formulate the semi-solid ethanol as an alternative for house hold fuel. The research was carried out by using completely randomized design (CRD) with factorial design. The first factor is the concentration of NaOH (12, 13, 14, and 15%), and the second factor is the concentration of ethanol (85, 90, and 95%). Results of analysis of variance showed interaction of ethanol concentration and the addition of NaOH concentration significanly affected the degree of acidity (pH) and the calorific value. The addition of different concentrations of ethanol, significantly affected on burning residue, calorific value, and heat transfer. The addition of different concentrations of NaOH significantly affected on viscosity, acidity (pH), burning residue, calorific value and heat transfer. At the beginning of the burning, flame color changed from blue to yellowish blue,, then to yellow flame before the flame extinguished. The best formulation of semi-solid ethanol is treatment A2B3 whic shows a viscosity of 19,500 cP, the calorific value of 22,519 J/g and 45.34% combustion residues