Pengaruh Jenis Dan Konsentrasi Katalisator Asam Terhadap Sintesis Furfural Dari Sekam Padi

-Indonesia is an agrarian country with a large rice production, where rice production is often high, the potential of rice waste will be higher, one of the waste is rice hull that can be used as raw material for the manufacture of furfural. This research aims to determine the type and concentration of acid catalyst in the manufacture of furfural, and analyze the effect of acid catalyst type and concentration to furfural obtained. This research was done by three stages, namely preparation of raw materials, hydrolysis and distillation process. Preparation of raw materials was started by reducing the rice hull's size up to 80 mesh and then drying. Acid catalyst hydrolysis carried out for four hours with the operating temperature of 85 oC, then filtered hydrolyzate was purified by distillation. Research was done by varying the acid catalyst in the form of sulfuric acid and hidrochloric acid with the concentration of 1%, 3%, 5%, 7% and 9%. The results showed that the synthesis of furfural from rice hull obtained the highest furfural concentration on the sulfuric acidcatalyst at 1% concentration. The furfural obtained with concentration of 1%, 3%, 5%, 7% and 9% on a sulfuric acidcatalyst respectively at 1.815%; 1.256%; 0.933%; 0.733% and 0.730%, while the furfural obtained on the hydrochloric acid catalyst respectively at 1.659%; 1.126%; 0.848%; 0.737% and 0.726%

Alokasi Biaya Bersama dalam Menentukan Laba Bruto Per Produk pada Ud. Sinar Sakti Manado

Perusahaan dalam meningkatkan kegiatan usahanya perlu melakukan proses produksi yang memanfaatkan satu atau beberapa bahan baku utamanya untuk menghasilkan dua atau lebih jenis produk yang hampir sama tetapi dengan variasi yang berbeda. Perusahaan yang menghasilkan beberapa jenis produk perlu mengalokasikan biaya yang dianggap sebagai biaya bersama agar dapat diketahui harga pokok produksi masing-masing produk dengan menggunakan metode alokasi biaya bersama salah satunya metode nilai jual relatif atau harga pasar. Tujuannya untuk mengetahui dan menganalisis alokasi biaya bersama dalam menentukan laba bruto per produk pada UD.Sinar Sakti Manado. Analisis terhadap alokasi biaya bersama digunakan dalam menentukan laba bruto per jenis produk yang menghasilkan lebih dari satu jenis produk sehingga perlu melakukan pengalokasian biaya bersama dengan metode nilai jual relatif atau harga pasar karena dengan metode ini Perusahaan dapat menentukan berapa kontribusi laba yang dihasilkan dari masing-masing produk. Menghadapi persaingan yang semakin ketat maka Perusahaan seharusnya memiliki strategi dalam meningkatkan usahanya dengan menggunakan metode yang dapat membantu Perusahaan agar tetap bertahan. Perusahaan yang menghasilkan lebih dari satu jenis produk sebaiknya melakukan pengalokasian biaya bersama sehingga Perusahaan dapat mengetahui laba yang dihasilkan oleh masing-masing produk. Kata kunci: alokasi biaya, metode nilai jual, laba brut

Methanogen activity and microbial diversity in Gulf of Cádiz mud volcano sediments

The Gulf of Cádiz is a tectonically active continental margin with over sixty mud volcanoes (MV) documented, some associated with active methane (CH4) seepage. However, the role of prokaryotes in influencing this CH4 release is largely unknown. In two expeditions (MSM1-3 and JC10) seven Gulf of Cádiz MVs (Porto, Bonjardim, Carlos Ribeiro, Captain Arutyunov, Darwin, Meknes, and Mercator) were analyzed for microbial diversity, geochemistry, and methanogenic activity, plus substrate amended slurries also measured potential methanogenesis and anaerobic oxidation of methane (AOM). Prokaryotic populations and activities were variable in these MV sediments reflecting the geochemical heterogeneity within and between them. There were also marked differences between many MV and their reference sites. Overall direct cell numbers below the SMTZ (0.2–0.5 mbsf) were much lower than the general global depth distribution and equivalent to cell numbers from below 100 mbsf. Methanogenesis from methyl compounds, especially methylamine, were much higher than the usually dominant substrates H2/CO2 or acetate. Also, CH4 production occurred in 50% of methylated substrate slurries and only methylotrophic CH4 production occurred at all seven MV sites. These slurries were dominated by Methanococcoides methanogens (resulting in pure cultures), and prokaryotes found in other MV sediments. AOM occurred in some slurries, particularly, those from Captain Arutyunov, Mercator and Carlos Ribeiro MVs. Archaeal diversity at MV sites showed the presence of both methanogens and ANME (Methanosarcinales, Methanococcoides, and ANME-1) related sequences, and bacterial diversity was higher than archaeal diversity, dominated by members of the Atribacterota, Chloroflexota, Pseudomonadota, Planctomycetota, Bacillota, and Ca. “Aminicenantes.” Further work is essential to determine the full contribution of Gulf of Cádiz mud volcanoes to the global methane and carbon cycles

Methanogen activity and microbial diversity in Gulf of Cádiz mud volcano sediments

The Gulf of Cádiz is a tectonically active continental margin with over sixty mud volcanoes (MV) documented, some associated with active methane (CH4) seepage. However, the role of prokaryotes in influencing this CH4 release is largely unknown. In two expeditions (MSM1-3 and JC10) seven Gulf of Cádiz MVs (Porto, Bonjardim, Carlos Ribeiro, Captain Arutyunov, Darwin, Meknes, and Mercator) were analyzed for microbial diversity, geochemistry, and methanogenic activity, plus substrate amended slurries also measured potential methanogenesis and anaerobic oxidation of methane (AOM). Prokaryotic populations and activities were variable in these MV sediments reflecting the geochemical heterogeneity within and between them. There were also marked differences between many MV and their reference sites. Overall direct cell numbers below the SMTZ (0.2–0.5 mbsf) were much lower than the general global depth distribution and equivalent to cell numbers from below 100 mbsf. Methanogenesis from methyl compounds, especially methylamine, were much higher than the usually dominant substrates H2/CO2 or acetate. Also, CH4 production occurred in 50% of methylated substrate slurries and only methylotrophic CH4 production occurred at all seven MV sites. These slurries were dominated by Methanococcoides methanogens (resulting in pure cultures), and prokaryotes found in other MV sediments. AOM occurred in some slurries, particularly, those from Captain Arutyunov, Mercator and Carlos Ribeiro MVs. Archaeal diversity at MV sites showed the presence of both methanogens and ANME (Methanosarcinales, Methanococcoides, and ANME-1) related sequences, and bacterial diversity was higher than archaeal diversity, dominated by members of the Atribacterota, Chloroflexota, Pseudomonadota, Planctomycetota, Bacillota, and Ca. “Aminicenantes.” Further work is essential to determine the full contribution of Gulf of Cádiz mud volcanoes to the global methane and carbon cycles

Faktor Reduksi Arus Gangguan pada Kabel 150 Kv Fasa Tiga Berinti Tunggal

In urban areas the use of underground cables is growing rapily in recent. Cable line are used to distribute electrical energy is called high voltage cable line. When a ground fault occurs in a power network, a ground fault current flow towards the sources through the earth and the other flow through mettalic sheath of the cable. For safety in substation reduction factor must be small. In this paper present the method for calculate reduction factor value at three single core cable. This method can give the value of reduction factor for different distance and different ground fault locations,happened between source substation and suplied substation

Functional ingredients from microalgae

A wide variety of natural sources are under investigation to evaluate their possible use for new functional ingredient formulation. Some records attested the traditional and ancient use of wild harvested microalgae as human food but their cultivation for different purposes started about 40 years ago. The most popular species are Arthrospira (traditional name, Spirulina), Chlorella spp., Dunaliella spp. and Haematococcus spp. Microalgae provide a bewildering array of opportunities to develop healthier food products using innovative approaches and a number of different strategies. Compared to other natural sources of bioactive ingredients, microalgae have many advantages such as their huge biodiversity, the possibility to grow in arid land and with limited fresh water consumption and the flexibility of their metabolism, which could be adapted to produce specific molecules. All these factors led to very sustainable production making microalgae eligible as one of the most promising foods for the future, particularly as source of proteins, lipids and phytochemicals. In this work, a revision of the knowledge about the use of microalgae as food and as a source of functional ingredients has been performed. The most interesting results in the field are presented and commented upon, focusing on the different species of microalgae and the activity of the nutritionally relevant compounds. A summary of the health effects obtained together with pros and cons in the adoption of this natural source as functional food ingredients is also proposed. © the Partner Organisations 2014

Functional ingredients from microalgae

A wide variety of natural sources are under investigation to evaluate their possible use for new functional ingredient formulation. Some records attested the traditional and ancient use of wild harvested microalgae as human food but their cultivation for different purposes started about 40 years ago. The most popular species are Arthrospira (traditional name, Spirulina), Chlorella spp., Dunaliella spp. and Haematococcus spp. Microalgae provide a bewildering array of opportunities to develop healthier food products using innovative approaches and a number of different strategies. Compared to other natural sources of bioactive ingredients, microalgae have many advantages such as their huge biodiversity, the possibility to grow in arid land and with limited fresh water consumption and the flexibility of their metabolism, which could be adapted to produce specific molecules. All these factors led to very sustainable production making microalgae eligible as one of the most promising foods for the future, particularly as source of proteins, lipids and phytochemicals. In this work, a revision of the knowledge about the use of microalgae as food and as a source of functional ingredients has been performed. The most interesting results in the field are presented and commented upon, focusing on the different species of microalgae and the activity of the nutritionally relevant compounds. A summary of the health effects obtained together with pros and cons in the adoption of this natural source as functional food ingredients is also proposed