The Utilization Of Palm Oil Mill Effluent For Renewable Energy

The demand of energy in the world today has increased exponentially, therefore, more efforts have been focused on looking for alternative renewable sources, such as biodiesel, which involves fuel produced from oil of plant, or animal fat. The objective of the research, therefore, was to utilize the palm oil mill effluent (POME) as a raw material in the production of biodiesel, by applying varying solvent, extraction time and the effluent to solvent ratio. Furthermore, the best output of oil rendement of (81.07%), in comparison with the total sample taken,was obtained using n-hexane, at an extraction time of 3 days, and ratio of 1:1. Furthermore, the output possessed a high acid number. Hence, it is considered in the process of esterification and transesterification, required in the production of biodiesel. The HCl catalyst ratio of 1.25% (%v) was used in the esterification process, and the lowest acid number of 2.08 mg-KOH/gr was obtained, followed by the transesterification process, using 1.5% (%w) of NaOH catalyst of the oil weight. Hence, the characteristics of biodiesel produced were in accordance with SNI 04-7182-2006.Keywords: POME, Biodiesel, Esterification and Transesterification, Extraction, n-Hexan

ANALISA KUALITAS BAHAN BAKAR JENIS PERTALITE DI SPBU DENGAN PERTALITE DI PERTAMINI BERDASARKAN PARAMETER UJI SPECIFIC GRAVITY, REID VAPOUR PRESSURE, DOCTORT TEST, DISTILASI, COPPER STRIP TEST, OCTANE NUMBER

Pertalite is a type of fuel with 90-octane level which is used for four- wheeled and two-wheeled vehicles. This study compares the quality of Pertalite fuel at Gas Stations (SPBU) with Pertamina Mini (Pertamini). The aim of the research is to compare the quality of pertaline sold in different places. The parameters used in this research were specific gravity ASTM D-1298 which showed specific gravity 60/60 "F of 0.718 for Gas Station A, 0.719 for Gas Station B, 0.720 for Gas Station C 0.720 at Pertamini A, 0.731 at Pertamini B, and 0.730 at Pertamini C. Then, distillation ASTM D-86 on temperature 90% marked the values of 210 °C, 210°C. 178 °C, and 183 C. Reid vapour pressure ASTM D-323 results were 7.1 Psig. 7.6 Psin. 65 Psig. 7.1 Psig. 3.5 Psig, and 2.9 Psig. Doctor test IP-30 showed the results negative, negative, negative, slightly positive, slightly positive, negative." Copper strip test ASTM D-130 showed the results of 1b, 3b, 2a, 2a, 3h, and 2h. The last test, the octane number ASTM D-2699, showed the results of 90, 89.4, 90, 80, 764, and 87. The results of this study indicated that the values of some parameters for pertalite at gas stations met the spec values, while various test parameters for pertalite ut Pertamini were off spec. It is suggested that the quality of pertalite meet the criteria for the analysis results according to the standard provision

PENDUGAAN UMUR SIMPAN PRODUK MINUMAN GINGER LATTE MENGGUNAKAN MODEL ARRHENIUS

Information about a product's shelf life is essential for the food industry to ensure the safety and quality of the product. Process development is needed if the product's shelf life is short-lived. This study aimed to increase the shelf life of ginger latte with sterilization at 121oC temperature using an autoclave for 10, 15, and 20 minutes then being hot filled at 90oC. Product sterilized in aluminum foil pouch then transferred to PET plastic bottles with hot fill method. Beforehand, the product characteristics were tested on the organoleptic test, pH, and total dissolved solids before being treated with sterilization and hot fill. The Arrhenius method was used to calculate product shelf life with sensory, pH, and total dissolved solids as parameters. The product shelf life before sterilization and hot filling were 18 days in storage at 10oC. Based on the calculation using the ASLT method Arrhenius model, the product shelf life was 35 days with sterilization at 121oC in 25oC storage temperature. The pH and total dissolved solids on day 28 after sterilization were recorded at 5.33 and 14.5oBrix for 15 minutes, respectively, and 5.83 and 14.9oBrix for 10 minutes of sterilization, respectively.Keywords: accelerated shelf life study (ASLT), ginger latte, sterilization, shelf lif

PENDUGAAN UMUR SIMPAN PRODUK MINUMAN GINGER LATTE MENGGUNAKAN MODEL ARRHENIUS

Information about a product's shelf life is essential for the food industry to ensure the safety and quality of the product. Process development is needed if the product's shelf life is short-lived. This study aimed to increase the shelf life of ginger latte with sterilization at 121oC temperature using an autoclave for 10, 15, and 20 minutes then being hot filled at 90oC. Product sterilized in aluminum foil pouch then transferred to PET plastic bottles with hot fill method. Beforehand, the product characteristics were tested on the organoleptic test, pH, and total dissolved solids before being treated with sterilization and hot fill. The Arrhenius method was used to calculate product shelf life with sensory, pH, and total dissolved solids as parameters. The product shelf life before sterilization and hot filling were 18 days in storage at 10oC. Based on the calculation using the ASLT method Arrhenius model, the product shelf life was 35 days with sterilization at 121oC in 25oC storage temperature. The pH and total dissolved solids on day 28 after sterilization were recorded at 5.33 and 14.5oBrix for 15 minutes, respectively, and 5.83 and 14.9oBrix for 10 minutes of sterilization, respectively.Keywords: accelerated shelf life study (ASLT), ginger latte, sterilization, shelf lif