Uji Karakteristik Sponge Iron Hasil Reduksi Menggunakan Burner Las Asitelin Dari Pasir Besi Pantai Asemdoyong Pemalang

Iron sand is sand deposits containing particles of iron ore (magnetite) found along the coast. Sponge iron is obtained from direct reduction of iron ore at a temperature below its melting point, using natural gas or gas reductant of coal or solid reductant such as coal. Sponge is also known as DRI (Directly reduced Iron) or substitute scrap (scrap substitute) in accordance with its function substitute scrap-iron in the steel industry. Sponge is some product manufacture of steel through a direct reduction process, the steel-making process flow of sponge through the burner welding asitelin. In this study is made of sponge iron from iron sand beaches raw materials Asemdoyong, Pemalang. This process uses the raw material composite pellets are made from a mixture of fine iron ore, coal, slag-forming materials and adhesives. From sampling 15 kg of sand, iron sand obtained 3.5634 kg, the percentage 23.75%. Sieving 100 mesh, obtained 2.3630 kg, the percentage of 15.75%. Briquettes are made as much as 3 kg, with a composition of 75% iron sand as 2.25 kg, 20% charcoal as much as 0.6 kg, and aci 5% as much as 0.15 kg. Briquettes produced weighing 44.47 grams per briquette. Carbon is used charcoal which serves as a reductant. Reduction of welding burner asitelin obtained sponge iron with varying weight, 12.16 g, 15.15 g and 16.61 g. Results of testing the composition of the AAS method, the composition of the raw materials obtained 52.12% Fe, 8.10% C, 1.94% Si, and 2.18% Mg. While the sponge iron is composed of 62.46% Fe, 2.70% C, 0.85% Si, and 1.43% Mg. From the data shown a significant increase in Fe content of 10.34%, and is accompanied by a decrease in the levels of impurities in the iron sand

Effect of Chitosan Coating Containing Active Agents on Microbial Growth, Rancidity and Moisture Loss of Meatball During Storage

Edible coatings based on chitosan were applied on meatball product in order to preserve quality during storages atambient and refrigeration temperatures. To improve its efficacy, chitosan coatings were incorporated with garlic oil0.2%, potassium sorbate 0.1 % and nisin 51,000 IU. The qualities of meatball assessed were total microbial growth, TBA value and percentage of moisture loss. All chitosan coatings suppressed microbial growth in meatball and strong- ly revealed when stored at refrigeration temperature. Incorporating garlic oil 0.2% into chitosan coating resulted in a greater reduction of rancidity level in meatball for both storages. Moisture loss of meatball was significantly reduced by all chitosan coatings and obviously shown when stored at refrigeration temperature

Improvement of Bovine Split Hide Gelatin Quality by Addition of Soy Protein Isolate Using Transglutaminase Enzyme

Bovine split hide is the subcutis layer with the low percentage of collagen so that the quality of the gelatin is different from that of the gelatin from cattle’s skin. This study aims to improve the characteristics of bovine split hide gelatin combined with soy protein isolate (SPI) using transglutaminase (TGase) enzyme as a protein cross-linking agent. The study was conducted using a completely randomized design with 3 x 3 factorial pattern consisting of three levels of a mixture of bovine split hide gelatin : SPI at the ratios of 90 : 10, 80 : 20, 70 : 30, and three concentrations of transglutaminase enzyme, i.e. 10, 20, and 30 U. The results showed that treatments significantly affected viscosity, gel strength, the moisture, ash, fat, and protein content of gelatin. Electrophoresis of gelatin protein showed bands distribution between 60-190 kDa. The amino acid profile of the gelatin was similar to that of collagen with a high level of aspartate, glutamate, cysteine, and proline. Morphology of gelatin was observed by Scanning Electronic Microscope (SEM) and showed a compact distributed collagen crosslink. The combination of gelatin bovine split hide and SPI at the ratio of 90 : 10 provides the best physicochemical characteristic

Pengaruh Foaming pada Pengeringan Inulin Umbi Gembili (Dioscorea Esculenta) terhadap Karakteristik Fisiko-Kimia dan Aktivitas Prebiotik

Gembili (Dioscorea esculenta) merupakan salah satu jenis Dioscorea spp. yang mengandung inulin cukup tinggi. Beberapa faktor dapat berpengaruh terhadap karakteristik fisiko-kimia dan aktivitas prebiotik inulin, salah satunya adalah cara pengeringan.Tujuan penelitian adalah mengevaluasi pengaruh foaming (pembentukan foam) pada proses pengeringan inulin umbi gembili terhadap karakteristik fisiko-kimia dan aktivitas prebiotik. Inulin umbi gembili dikeringkan dengan metode foam mat drying dibandingkan dengan cabinet drying serta dibandingkan dengan inulin komersial dari umbi chicory yang dikeringkan dengan spray drying. Karakteristik fisiko-kimia inulin yang dievaluasi meliputi kelarutan, daya serap air, kekuatan gel, kadar air, viskositas, kemurnian, kristalinitas, dan nilai aktivitas prebiotik. Hasil penelitian menunjukkan bahwa foaming pada pengeringan inulin umbi gembili dengan metode foam mat drying dapat meningkatkan kelarutan dari 79,09% menjadi 89,97%, daya serap air dari 12,39% menjadi 34,39%, dan nilai aktivitas prebiotik pada Bifidobacteria breve BRL-131 yaitu dari 1,071 menjadi 1,113 dan pada Bifidobacterium bifidum BRL-130 dari 0,658 menjadi 0,820. Pengeringan inulin umbi gembili dengan metode foam mat drying dapat menurunkan kekuatan gel dari 0,1295 N menjadi 0,0929 N, kadar air dari 10,55% menjadi 9,29%, viskositas dari 14,47 mPa menjadi 6,7 mPa pada suhu 90°c, kemurnian dari 73,58% menjadi 66,34% dan menurunkan kristalinitas. Inulin umbi gembili memiliki nilai aktivitas prebiotik lebih tinggi dibandingkan dengan inulin komersial dari umbi chicory