STUDI PEMURNIAN GAMBIR (Uncaria gambir Roxb) DENGAN MENGGUNAKAN ARANG AKTIF DARI TEMPURUNG KELAPA SAWIT SEBAGAI ADSORBEN

  ABSTRACTThe purpose of this research is to know the effect of particle size and concentration activator MgCl2 to effectiveness the active carbon and examine the ability of the best active carbon that produced as adsorben to purifying gambier. This research is done in 3 steps: (A) the making of the active carbon from variety of size : ≥ 250µm (A1),180µm < F ≤ 250µm (A2), 125µm < F ≤ 80 µm (A3) and F ≤ 125 (A4) and some the activator concentration MgC12 : 0% (B1), 20% (B2), 40% (B3), 60% (B4) and 80% (B5), (B) the testing quality of the active carbon include the content of water and adsorbable Iod and (C) the testing of active carbon as adsorben to purifying of gambier. To examine about the quality of active carbon got the best active carbon from carbon of coconut shell of sawit by size ≤ 125µm with activator concentration 20% MgC12 with the content of water 2.23% and adsorbable Iod 3080.97 (mg/g). The gambir rendemen the best purifying that produced is 55.5% by the content of dust 1.303% and the content of catechin 72.40%. Keywords: Catechin compounds, Active carbon.  

The Development Strategy of Sustainable Bioethanol Industry on Iconic Sumba Island, Eastern Indonesia

The development of biofuel industry in Indonesia represents the emerging phase, because of the impetus of government commitment to reduce greenhouse gas emission regulations which are decanted in President Decree No. 61 the year 2011.  Indonesia has committed to reducing greenhouse gasses by 26% below 2005 levels, equivalent to 767 million tons of greenhouse gasses on their own.  National Energy Policy set to blending bioethanol in premium 10% and 20% in 2020 and 2050 respectively.  Potency that owned by Sumba Island, especially in east eastern Indonesia, encourages the growth of bioethanol industry regarding the availability of raw material resources and tropical climate for biofuel crop cultivation. Therefore it is necessary to analyze the feasibility of bioethanol production from potential raw materials in Sumba Island. It combines a Bayes method with financial analysis and a Strengths, Weakness, Opportunities and Threats (SWOT) framework to propose the development strategy of sustainable bioethanol industry in the Sumba Island.  Recommended feedstock for the development of the bioethanol industry in Sumba Island is sweet sorghum and cassava.  Financial feasibility assessment of bioethanol industry is based on the assumption that at least 70% of the feedstock is supplied by the company’s land and the rest comes from the farming communities.  The proposed integration pattern is by integrating the ethanol industry with bio-farming and bio-manure to utilize the waste completely. The development of bioethanol industry in Sumba Island is still faced with many obstacles, including the sustainability of feedstock both for cassava and sweet sorghum, infrastructure constraints, and regulation enforcement. Alternative strategies for the development of an integrated bioethanol industry are (1) conducting intensification and extensification of agricultural land to meet the needs of raw materials, (2) promoting technological innovation and institutional innovation to accelerate the delivery and adoption bioethanol, and (3) developing bioethanol industry cluster that is supported by the infrastructure cluster

FAME Production from Jatropha curcas Seed Oil via Calcium Oxide Catalyzed Transesterification and its Purification using Acid Activated Bentonite

This paper presents the study of transesterification of Jatropha curcas oil (JCO) via environmentally benign process using calcium oxide as heterogeneous catalyst.  Response surface methodology (RSM) based on central composite design (CCD) was performed to optimize three reaction variables in this study.  The transesterification process variables were reaction time, x1 (60 minutes-120 minutes),   molar ratio of methanol: oil, x2 (5:1 – 13:1), and amount of catalyst,  x3 (0.5 % –1.50 % of mass fraction).  Since water washing method is not suitable to purify CaO synthesized fatty acid methyl esters (FAME),   the purification of as-synthesized FAME with acid-activated bentonites to eliminate the remaining calcium was also investigated.   It was found that the yield of JCO FAME could reach up to 94.35 % using the following reaction conditions: 79.33 minutes reaction time, 10.41:1 methanol:oil molar ratio and 0.99 %  catalyst at reaction temperature 65oC.  Among bentonites used in the purification,   2.5% of H2SO4-activated bentonite shows a good performance as decalcifying agent for FAME purification.  The properties of purified jatropha FAME were comparable to those of diesel and satisfied the international standard

Principal Component Analysis for Sensory Profiling of Rendang from Various Region in West Sumatra

Rendang is one of traditional food of Minangkabau society, West Sumatera which has unique flavor and aroma. The characteristic of rendang is the umami taste which is a mixture of salty, sweet and spicy flavor that harmonizes with each other. The main ingredients in the manufacture of rendang are meat, coconut milk,  and spices. Spices used in rendang are red chili, red onion, garlic, turmeric, galangal, coriander, lemongrass, ginger, candlenut, bay leaf, turmeric leaves and orange leaves. The use of these spices can improve the aroma and distinctive taste of rendang. The purpose of this study was to identify the sensory characteristics of rendang products from various regions in West Sumatra. The method used to analyze rendang sensory characteristics is Quantitative Descriptive Analysis (QDA) which uses trained panelists on the test. QDA consist of panelist training, Focus Group Discussion (FGD) and sensory testing of rendang products. There are 11 attributes identified by the panelists on rendang are obtained from FGD,   they are blackish color and aroma (oil, roasted coconut, umami, aroma of meat and smoke), and taste (sweet, salty, spicy, umami and bitter). The results of QDA test were analyzed using Principal Component Analysis (PCA). The PCA identified four major components that accounted for 99.3% of the variation of sensory data.  Sensory profiling shows the correlation between each attribute and the sample of rendang indicating that the rendang is spread over four quadrants. Rendang from Bukittinggi is found in the first quadrant and characterized by the aroma of fishy, the taste of salt and sweet.  Rendang from Pariaman, Sawahlunto, and Tanah Datar / Batusangkar are found in the second quadrant characterized by umami aroma, spicy flavors, umami taste and aroma of the oil. Rendang from Padang is in the third quadrant and characterized by the aroma of roasted coconut and black color. Rendang from Payakumbuh contained in the fourth quadrant characterized by the aroma of smoke and bitter taste.  Based on the evaluation of sensory characteristics performed using PCA, it can be concluded that the new sensory characteristics (the result of a reduction of eleven sensory attributes analyzed) on rendang products in various areas in West Sumatra can be distinguished by four attributes:  aroma, cooking time, spices and flavors. This is the first systematic study on profiling of sensory attributes of rending using a standard sensory method

Sustainable Design of Biorefinery Processes on Cocoa Pod: Optimization of Pectin Extraction Process with Variations of pH, Temperature, and Time

Pectin is a polysaccharide compound, which is a D-galacturonic acid polymer that is connected by α-1-4 glycosidic bonds. Pectin can be extracted from the cocoa pod. This research is part of research on the Sustainable Design of biorefinery processes of cocoa pod.  The aim of this research were to extract pectin from cocoa pod by optimizing pH, temperature and time. The response from this study was the yield, pectin content and methoxyl content. This research used the Surface Response Methodology (RSM) with  the center point obtained was pH 2.5, temperature 95 ° C and time was 3 hours.  The treatment consisted of pH, temperature, time, and the expected response was the results of pectin, pectin content, and methoxyl content. The result showed that the pH, temperature and extraction time of cocoa pod had significant effect to the yield of pectin, pectin content and methoxyl content. The optimum conditions for the extraction of pectin were pH of 2, temperature of 95 °C and extraction time of 3 hours with a predicted yield of pectin of 2.33%, pectin content of 44.39% and methoxyl content of 7.07%. The functional groups between the standard pectin and the cocoa pod  pectin are not significantly different. They have the same variety of functional groups. This data supports that the extracted pectin has the same structure with standard pectin which is shown in the IR spectrum of of FTIR test

Physicochemical and Fatty Acid Profile of Fish Oil from Head of Tuna (Thunnus albacares) Extracted from Various Extraction Method

By-product of tuna fish processing industry has the potential to be developed into fish oil rich in omega. Fish by-products are the main natural source of omega-3 polyunsaturated fatty acids, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) with a great importance in food industry and pharmacy. The purpose of this research is to see the effect of fish oil extracting method from the head of tuna fish as by-product of tuna  fish processing industry to the physicochemical properties and the profile of fatty acid fish oil. There are several methods of extraction to produce of fish oil. This research was run in triplicate with a completely randomized design (CRD) with three treatments:   pre-cooked wet rendering, acid silage, and solvent extraction. It can be concluded that the extraction method has an effect on physicochemical properties and fatty acid profile of fish oil. The wet rendering extraction method is the most effective and most potential extraction method to be applied because it produces the highest yield (12.80%) compared to the silage process (6.16%) and solvent extraction method (8.49%). PUFA produced from wet rendering was 44.34%, statistically not different with solvent extraction method (44.49%), but it higher than silage process method (32.77%)

The Making and Characterization of Husk Jengkol’s Activated Carbon as Adsorbent

This research aims to make the adsorbent from Activated Carbon from Jengkol (ACJH) and identify the characteristics of ACJH adsorbent which have been processed. This study used CRD (Completely Randomized Design) of 5x3 factorial and two replications. Factor A (adsorbent size) consists of 5 levels: A1 (20 mesh), A2 (40 mesh), A3 (60 mesh), A4 (80 mesh), A5 (100 mesh). Factor B (activator) consists of three levels: B1 (without activator / control), B2 (activator NaOH of 0.1 M), B3 (activator HCl of 0.1 M). The data was analyzed by analysis of variance (ANOVA) and followed by Duncan's New Multiple Range Test (DNMRT) at the 5% significance level. The results showed that there was interaction between the particle size of the adsorbent and an activator on all parameters of observation. The best ACJH adsorbent has particle size of 100 mesh with 0.1 M HCl activator with characteristics: yield (23.69%), water content (2.84%), volatile content (1.13%), ash content (3.16 %),  fixed carbon (92.87%),  iodine adsorption (1064.66 mg / g) as well as having the largest pores of the adsorbent