Pengaruh Komposisi SiO2 Pada Katalis Cao/SiO2 Terhadap Karakter Morfologi Permukaan, Ukuran Partikel dan Rendamen Metil Ester Reaksi Transesterifikasi Minyak Jarak

Artikel ini membahas tentang pengaruh komposisi SiO2 pada katalis CaO/SiO2 terhadap karakter morfologi permukaan, ukuran partikel dan rendamen metil ester pada reaksi transesterifikasi minyak jarak kepyar. SiO2 disintesis dari zeolit alam dengan metode hidrotermal, kopresipitasi dan ultrasonikasi sementara CaO disintesis dari endapan kapur air dengan metode kalsinasi. Proses pengembanan SiO2 dan CaO melalui metode impreginasi basa dengan variasi SiO2 10,20 30, 40 dan 50%. Hasil karakterisasi  menggunakan SEM-EDX menunjukkan komposisi SiO2 yang berlebih pada katalis menyebabkan terjadinya penggumpalan pada permukaan katalis. Hasil analisis ukuran partikel menggunakan Image-J menunjukkan hasil terbaik diperoleh pada penambahan SiO2 30% dengan ukuran partikel 10,01 nm yang berarti  penambahan SiO2 dengan komposisi yang kecil akan menghasilkan partikel dengan ukuran yang kecil dan pada komposisi yang berlebih menghasilkan partikel dengan ukuran yang besar. Sementara hasil uji aktivitas katalis terhadap reaksi transesterifikasi minyak jarak kepayar menunjukkan yield tertinggi  diperoleh pada penambahan SiO2 30% yaitu 92,78% yang menunjukkan bahwa komposisi SiO2 yang kecil menghasilkan yield metil ester yang tinggi dan pada komposisi yang berlebih menghasilkan yield metil ester yang rendah

Optimalisasi Usaha Agroindustri Tahu di Kota Pekanbaru

The purpose of this study to analyze the right combination of products for tofu agroindustry businesses in order to achieve optimal conditions and analyze the allocation of resources owned by tofu agro-businesses to achieve optimal conditions. The data used in this study are primary and secondary data. This research method using a sensus method. The analytical method used are the optimization analysis and sensitivity analysis using the model of Linear Programming. These results indicate that in order to achieve optimal conditions, tofu agroindustry businesses in Pekanbaru City must produce the large tofu and the little tofu as much 339,242.1 units and 0 unit. From that total production is obtained profit per month of IDR 77,971,390. Resources that become active resource that is tofu acid resource, while other resources are passive or excess resources

Impact of tempeh flour supplementation on the properties of non-gluten pasta product

Gluten-free products are needed by people with gluten allergy such as celiac disease and autism. The consumption of gluten-free products rises annually and, therefore, there is potential in the development of gluten-free products. Most of the non-gluten pasta products (NGP) contain a low amount of protein. In this study, NGP prepared from modified cassava flour (mocaf) (40%), rice flour (35%), and maize flour (25%), was supplemented with tempeh flour as a source of protein. In this research, NGP was prepared by extrusion. The cooked dough was extruded using a single screw extruder (screw diameter, 60 mm, locally manufactured by the Research Centre for Appropriate Technology-Indonesian Institute of Sciences, Subang, West Java Indonesia). The procedure of making NGP involved mixing all ingredients, steaming, extrusion, tempering, drying, and packaging. The effect of tempeh flour supplementation (0%, 2.5%, 5%, 7.5%, 10%, 12.5%, and 15% (w/w)) on the properties of NGP product was evaluated. The parameters of NGP that were evaluated included chemical properties, texture profile, elongation break, cooking properties, crystallinity structure, and morphological properties. The chemical properties included proximate and mineral content (iron (Fe) and zinc (Zn)) analysis. Results showed that adding tempeh flour significantly increased the protein, fat, fibre, iron, and zinc contents of NGP. The NGP had a moisture content of approximately 10%–12%. The higher tempeh flour addition resulted in the higher protein, lipid, Fe, and Zn contents of NGP. The highest protein and minerals (Fe and Zn) were obtained by 15% tempeh flour addition. Adding a higher amount of tempeh flour induced the higher percentage of V-type crystalline structure of amylose–lipid complex. Higher supplementation of tempeh flour resulted in higher cooking loss and decreased adhesiveness, springiness, and cohesiveness of the NGP product. The range of cooking time of NGP was between 5 min 25 sec and 6 min 50 sec. The supplementation of tempeh flour in the NGP reduced the cooking time. Observation of the morphological properties showed that starch of NGP ingredients had been fully gelatinized during the extrusion process as indicated by absence of intact starch granules.  Based on the results, it is suggested to supplement NGP with tempeh flour up to 10% (w/w) to get the nutritional advantage of tempeh without depressing its textural and cooking qualities

Analisa Perilaku Mekanik Kompositserat Kapuk Randu Menggunakanmatrik Polyester

The background research is the development of science and technology in the field of materials engineering and the demands off indinga new breakthrough in the provision of high quality materials and environmentally friendly. Composite materials of natural fibers that are more light weight, malleable, corrosion resistance, low price andeasy to obtain. This study uses materials such aspolyesterresin, and a catalyst Randu Kapok fiber. Randomly arranged fibers incomposites with various volume fractions of 15%, 25%, 35%. Making way press mold, bending tests were conducted with a reference standard ASTM D790-02, tensile testing standard ASTM D-638. Testing through the process of tensile and bending tests to determine the mechanical properties of the composite. Greatest tension obtained in the composite with 35% volume fractionis equal to 3,8046 MPa while the largest bending strength of the composite obtained from volume fraction 15% at 84MPa. Void formed causing the load can be held by thematrixis reduced due tolack of homogenan specimens

Effects of Salinity on Embryonic and Early Larval Development of a Tropical Sea Urchin, Salmacis sphaeroides

Effects of salinity on fertilization, embryonic stage, and early larval development and growth performances of short-spined white sea urchin, Salmacis sphaeroides were conducted under a controlled laboratory condition. The experiment was carried out with seven salinity treatments (15, 20, 25, 30, 35, 40 and 45 PSU), each of which was triplicated. Significantly highest fertilization success was achieved at 30 PSU, followed by those at 25, 35, 20, 40 and 45 PSU, while the lowest value was obtained at 15 PSU, decreased with increasing and decreasing salinities (p.05) were noted among these three salinity levels on prism larval length and width. However, significance differences (p>.05) were noted in morphometric characters of 2-arm and 4-arm pluteus larvae. The findings of the this study indicate that S. sphaeroides is stenohaline and do not survive and develop out of the range from 25 to 35 PSU

Pemanfaatan Daun Kelor (Moringa oleifera) menjadi Olahan Makanan yang Bergizi

Abstract - Seki Village is a dry land area in the East Nusa Tenggara region where the majority of the population work as farmers. Moringa plants are easy to grow in dry land areas, so they are widely available in Seki village. Scientifically, Moringa that grows in dry land areas in NTT has a higher nutrient content than those found elsewhere. At the time of the survey in the partner area, namely the homes of residents in Seki Village, it was stated that this plant lives very much and is abundant. The problem occurs when the abundant moringa plant is only processed in the form of boiled vegetables so that on average it is disliked by children and adults who consume it. However, if it is processed in an innovative way, it will increase people's interest in consuming it and can improve the economy of the people. This Program of devotion is implemented to provide alternative solutions. External to be achieved: 1) Increased community motivation to be more productive and creative in managing Moringa leaves, 2) Knowing science and technology to produce noodles and cakes made from Moringa leaves, 3) Skilled in making noodles and cakes made from moringa Moringa leaves, 4) Increased business opportunity reference for the people of Seki Village. The program partners are local women who are members of the Ebenhazer Congregation. The program ran smoothly and received support from church leadership. The results obtained 1) This service has a positive impact on the community by introducing the technology of making noodles and cakes made from Moringa leaves as an alternative for consuming Moringa leaves, 2) This program provides skills to partner groups regarding the ways and steps of making noodles and cakes made from moringa Moringa leaves which have the potential as a home industry, 3) still need special attention from various parties to improve the Village Human Resources Seki in maximizing the potential of Moringa leaves.  The method used is through a workshop, namely the provision of material and practice of making noodles and cakes made from Moringa leaves by the participants in the activity.   Abstrak – Desa Seki merupakan daerah lahan kering di wilayah nusa tenggara timur yang mayoritas penduduknya berprofesi sebagai petani. Tanaman kelor merupakan yang mudah tumbuh di daerah lahan kering sehingga banyak terdapat di desa Seki. Secara ilmiah, kelor yang tumbuh di daerah lahan kering di NTT mempunyai kandungan gizi lebih tinggi dari kandungan gizi yang hidup di tempat lain. Pada saat survei di daerah mitra yaitu rumah warga di Desa Seki bahwa tanaman ini hidup sangat banyak dan melimpah. Masalah terjadi ketika tanaman kelor yang melimpah hanya diolah dalam bentuk sayur yang direbus sehingga rata-rata tidak disukai oleh anak-anak dan orang dewasa yang mengkonsumsinya. Namun bila didiolah secara inovatif maka akan menambah minat masyarakat dalam mengonsumsinya dan dapat meningkatkan perekeonomian warga. Program pengabdian ini dilaksanakan untuk memberikan solusi alternatif yang ingin dicapai yaitu: 1) Meningkatnya motivasi masyarakat untuk lebih produktif dan kreatif dalam mengelola daun kelor, 2) Mengetahui IPTEK memproduksi mie dan kue berbahan dasar daun kelor, 3) Terampil membuat mie dan kue berbahan dasar daun kelor, 4) Meningkatnya referensi peluang usaha bagi masyarakat Desa Seki. Mitra program adalah para ibu-ibu warga sekitar yang tergabung dalam Jemaat Ebenhazer. Program berjalan dengan lancar dan mendapat dukungan dari pimpinan jemaat. Hasil yang diperoleh 1) Pengabdian ini berdampak positif bagi masyarakat dengan memperkenalkan teknologi pembuatan mie dan kue berbahan dasar daun kelor sebagai salah satu alternatif dalam mengkomsumsi daun kelor, 2) Program ini memberikan ketrampilan kepada kelompok mitra terkait cara dan langkah pembuatan mie dan kue berbahan dasar daun kelor yang berpotensi sebagai industri rumah tangga, 3) masih perlu perhatian khusus dari berbagai pihak untuk meningkatkan SDM Desa seki dalam memaksimalkan potensi daun kelor.  Metode yang digunakan adalah melalui kegiatan workshop yakni pemberian materi dan praktik membuat mie dan kue berbahan dasar daun kelor oleh peserta kegiatan &nbsp

Simplification of wastes for a warehouse using Boolean logic: A conceptual paper

Warehouse accumulate wastes consisting of inventory, waiting and transportation. However, the existence of warehouse will increase the operation expenditure and can lead to profit losses. Therefore, manufacturers need to identify and minimize wastes to reduce the consumption of resources and keep minimum inventory in the warehouse. Value Stream Mapping (VSM) is an approach to minimize waste. This tool visualizes the information and material flow of manufacturing activities. The development of a model based from VSM determined the current state of wastes in a warehouse. From the information flow, the optimum combination of wastes was determined through Boolean concept. The wastes are simplified and combined by passing through the Boolean operators consist of AND Gate and OR Gate. The outcomes of this paper is to propose a conceptual model of new VSM to identify and minimize wastes in a warehouse. At the same time, to propose a method that can cater for time consumed in every activity which differs from one station to another