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Production of Low Emission Pellet from Coco Peat Waste Rizal Alamsyah
International Coconut Community Journal Vol 29 No 2 (2013): CORD
Publisher : International Coconut Community

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (530.332 KB) | DOI: 10.37833/cord.v29i2.84

Abstract

Study was conducted on coco peat as a low emission pellet form biomass fuel alternative to produce synthetic gas (syngas) through gasification process in use for other processes. Coco peat was first screened and formulated with other materials such as coco peat, starch, and waste cooking oil. These materials were mixed and pelletized using a pelletizer to form coco peat pellet. It was burned on an updraft gasifier to produce synthetic gas (syngas) and then streamed to a stove through a pipe. The syngas was then split and burned and the heat generated was used for boiling water and for drying agricultural products. Air quality around the stove (emission test) was measured and analyzed when gasification took place. The best results of coco peat pellet were made from 85% of coco peat waste, 5% starch (binder), and 10% of waste cooking oil with stronger texture and shiny surface. The experimental gasification using updraft gasifier exhibited better result when half of the volume of gasifier was filled with 5 kg pellet and the syngas produced can be used for 3.5 hours drying and boiling. Air quality surrounding the stove was tested during gasification process. It was done based on the Indonesian Environmental Regulation issued by Indonesian the Ministry of Environment on Standards (KEP-13/MENLH/3/1995 dated March 7th, 1995) regarding standard air quality from static matter and covers NH3, Cl2, HCl, HF, NO2, particles, SO2 and H2S parameters. The result of measurements indicated that all parameters meet the quality standards) including CO and CO2 at 0.0001 mg/kg.
(The production of Chitosan (Natural Polymer) from Shrim Shells for Additives Uses) Rizal Alamsyah; Endah Djubaedah; enie Hawani Lubis; Mochamad Nurdin NK
Warta Industri Hasil Pertanian Vol 18, No 1-2 (2001)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v18i1-2.2485

Abstract

The study of the productions of chitosan from shrimp and prawn shells using chemical method was conducted to obtain chitosan in relation to food and pharmacy product used. he process of chitosan production consist of demineralization using. HCI, deproteinization and deproteinization have been fullfilled especially for food grade chitosan requirements .the rendemen of chitosan from eaw materials was 14,1% while the viscosity was 23.0 m pas, and the degree of deacetylatuion was 80,23% the disintegration time of sugar coated table was 31 minutes and its weight variation was o,48% meanwhile the moisture content of sugar coated table was 2.4% wet basic .  
Kajian mutu bahan baku rumput laut (Eucheuma SP.) dan teknologi pangan olahannya Rizal Alamsyah; Nami Lestari; Reno Fitri Hasrini
Jurnal Dinamika Penelitian Industri Vol 24, No 1 (2013): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (162.75 KB) | DOI: 10.28959/jdpi.v24i1.657

Abstract

Seaweed is one of the strategic commodities in fisheries revitalization program in Indonesia. The problems faced by seaweed producers are the low quality and products diversification of seaweeds due to traditional post-harvest handling and unknown critical factors as quality benchmark of seaweeds products. This study was aimed to determine the condition of the quality of raw materials and end products that have been produced on the market and give recommendations for better seaweed processing technology. The steps taken were the collection of data and information, purchase of raw materials and seaweed based food products, analysis of various seaweed products purchased from the survei areas, process improvement based on the results of analysis, and product analysis as the results of process improvement results. Raw material quality of seaweed of Echeuma cottoni in the market are generally not eligible to be qualified as Dried Seaweed (SNI 2690 2:2009) which has the moisture content above 30%, the value of anhydrous weed below 30%, the level of foreign objects above 5% and microbial contamination was sufficiently high (max 1.0 X102 TPC colonies / gram and E.coli maxKeywords : Eucheuma sp, seaweed sweets, seaweed jam, seaweed sweet cake , seaweed crackers, seaweed cheese stickAbstrakRumput laut merupakan salah satu komoditas strategis dalam program revitalisasi perikanan di Indonesia. Permasalahan yang dihadapi adalah rendahnya mutu rumput laut dikarenakan masih tradisionalnya penanganan pascapanen serta tidak diketahuinya kritikal faktor yang dijadikan tolak ukur mutu produk rumput laut. Penelitian ini ditujukan untuk mengetahui kondisi mutu bahan baku dan produk jadinya yang telah diproduksi yang beredar di pasaran, serta memberikan rekomendasi teknologi pengolahan rumput laut yang lebih baik. Tahapan yang dilakukan adalah pengumpulan data dan informasi, pembelian bahan baku dan produk pangan berbasis rumput laut, analisis berbagai produk rumput laut yang dibeli dari daerah survei, perbaikan proses berdasarkan hasil analisis, dan analisis produk hasil perbaikan proses. Mutu bahan baku rumput laut jenis Echeuma cottoni di pasaran umumnya belum memenuhi syarat Rumput Laut Kering (SNI 2690 2:2009) yaitu kadar air masih diatas 30%, nilai anhydrous weed dibawah 30%, kadar benda asing di atas 5% dan cemaran mikrobanya cukup tinggi (ALT maks 1,0x102 koloni/gram dan E.coli maksKata kunci : Eucheuma sp, manisan basah rumput laut, selai rumput laut, dodol rumput laut, kerupuk rumput laut, kertas keju rumput laut
Pengaruh Berbagai Jenis Bahan Pengendap terhadap Peningkatan Gel Refined Carrageenandari Eucheuma Cottonii Rizal Alamsyah; Nami Lestari; Reno Fitri Hasrini
Jurnal Riset Teknologi Industri Vol 7 No 13 Juni 2013
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v7i13.1532

Abstract

The problems faced by carragenan producers is the optimation of the presipitation ingridients.  Presipitation process on the extraction carragenan from seaweeds is very essential since the fraction with higher molecul weight will be separated from the lighter one, and it can influence the gel strength which is one of the important characteristics.  Precipitation ingridients used in this experiments consist of  methanol, ethanol, and isopropanol. The extraction of carragenan from Eucheuma cottonii in this research follows some steps e.g. extraction with KOH 6%, heating, rinsing, pulping, hot filtering, addition of KCL 5%, precipitation, washing-rinsing, squizing, drying and grinding. Quality parameters observed were gel strength, moisture content, ash content, viscosity, boiling point, and gel point. From these experiments methanol ingridients exhibited the best characteristics of refined carragenan in term of gel strength (1407,83 g/cm2), moisture content (9,96%), ash content (18,7%), viscosity (251 cP), boiling point (27,6°C), and gel point (30,3°C).  In general refined carrageenan processed with these presipitation meet the standard from FAO (Food Agriculture Organization), FCC (Food Chemicals Codex), dan EEC (European Economic Community). 
Pengaruh Tekanan Pemasakan dan Penggunaan Rak Penyusun Terhadap Mutu dan Kekerasan Tulang Ayam Presto Rizal Alamsyah
Jurnal Riset Teknologi Industri Vol 7 No 14 Desember 2013
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (10972.629 KB) | DOI: 10.26578/jrti.v7i14.1538

Abstract

 Problems encountered in the production of chicken presto is bones which it is rapidly destroyed while cooking spices still does not penetrate properly  into the meat and rancidity is still felt. The purpose of this study was to determine the effect of vapor pressure cooking and the influence of position rack storage of raw chicken in aoutoclave on quality and tenderness of chicken bones  of chicken presto. The study consisted of two phases, namely the production of chicken presto, and storage for 8 weeks. Steam pressure treatment used were 10, 15 and 20 psi. These treatment were conducted with rack storage (shelf dividers) and without rack storage (stacked as usual). Tests were conducted on the product organoleptic and bone hardness test. Presto chicken products with the highest organoleptic acceptance is the treatment T2, which was the process of cooking presto with a pressure of 15 psi and processed without the use rack storage. Rack storage did not affect the organoleptic score increase on the product. Organoleptic test results showed presto chicken products accepted by the panelists with the average value of A between 3.3 to 3.6. The bone hardness test shows hardness values varying between 22.44 gf / mm to 60,46 gf / mm
Analisa Pengeringan Gabah Dengan Alat Pengering Tipe Bak (Batch Dryer) Rizal Alamsyah; Abdullah Kamarudin; Eriyanto -
Warta Industri Hasil Pertanian Vol 1, No 1 (1984)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2241.416 KB) | DOI: 10.32765/warta ihp.v1i1.1993

Abstract

Pendekatan simulasi dengan membentuk model matematik dari pengeringan gabah pada alat pengering tipe bak (batch dryer) merupakan suatu cara yang dapat menggambarkan penampilan alat pengeing tanpa melakukan percobaan terlebih dahulu. Penurunan model pengeingan didasarkan atas keseimbangan energy dan massa udara pengeing dengan memperhatikan sifat-sifat udara seperti panas laten pennguapan (hfg), panas jenis udara pengeing (cp), juga perubahan-perubahan parameter  pengeringan seperti konstanta pengeingan (k) dan kadar air keseimbangan gabah (Me).Penampilan pengeringan gabah hasil perhitungan ternyata mendekati karakteristik pengeringan gabah hasil pengamatan percobaan.