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Kgs Ahmadi
Program Studi Teknologi Indunstri Pertanian Fakultas Pertanian Uversitas Tribhuwana Tunggadewi
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Nursing Public Health Other

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PENDUGAAN UMUR SIMPAN MENGGUNAKAN METODE ACCELERATED SHELF-LIFE TESTING (ASLT) DENGAN PENDEKATAN ARRHENIUS PADA PRODUK TAPE KETAN HITAM KHAS MOJOKERTO HASIL STERILISASI [IN PRESS JANUARI 2015] Haryati, Haryati; Estiasih, Teti; Sriherfyna, Feronica Heppy; Ahmadi, Kgs
Jurnal Pangan dan Agroindustri Vol 3, No 1 (2015)
Publisher : Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Brawijaya

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Abstract

Tujuan dari penelitian ini adalah menduga umur simpan tape ketan hitam khas Mojokerto hasil sterilisasi. Hasil penelitian menunjukkan bahwa perlakuan suhu dan waktu sterilisasi yang dapat membunuh seluruh mikroba yaitu pada perlakuan suhu 121°C selama 10 menit. Hasil pendugaan umur simpan produk menunjukkan energi aktivasi pada parameter kadar air adalah 19,862.34 kal/mol, nilai pH 10,913.49 kal/mol, perubahan warna 21,202.01 kal/mol, dan total asam tertitrasi 8,951.10 kal/mol. Parameter total mikroba tidak ditemukan pertumbuhan mikrobiologi selama penyimpanan 40 hari sehingga tidak dapat dihitung energi aktivasinya. Nilai energi aktivasi terkecil digunakan untuk menentukan umur simpan produk, yaitu parameter total asam tertitrasi dimana reaksi berjalan mengikuti raksi orde nol sehingga diperoleh regresi linier y=-4,507.10x+7.12. Hasil perhitungan umur simpan tape ketan hitam khas Mojokerto hasil sterilisasi berdasarkan parameter total asam tertitrasi pada penyimpanan suhu ruang 25°C adalah 688.4 hari (22.9 bulan). Kata kunci: Accelerated Shelf-Life Testing (ASLT), Arrhenius, Sterilisasi, Tape ketan hitam khas Mojokerto
PEMANFAATAN LIMBAH AIR KELAPA DAN ASAM SITRAT UNTUK MEMPERPANJANG KESEGARAN BUNGA POTONG SEDAP MALAM (Polianthes tuberose) Hairurraziqin, Hairurraziqin; Santosa, Budi; Ahmadi, Kgs
Fakultas Pertanian Vol 3, No 1 (2015)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Penelitian ini bertujuan untuk mendapatkan konsentrasi terbaik aor kelapa dan asam sitrat dalam upaya untuk memperpanjang kesegaran bunga potong sedap malam. Penelitian ini dilakukan di Laboratorium Rekayasa Proses Universitas Tribhuwana Tunggadewi Malang. Metode penelitian menggunakan Rancangan Acak Langkap (RAL) dua faktor dengan dua ulangan. Faktor yang pertama adalah konsentrasi air kelapa (0%, 1%, 2%, 3% dan 4%) dan faktor yang kedua konsentrasi asam sitrat (0 ppm, 100 ppm, 200 ppm, 300 ppm dan 400 ppm). Hasil penelitian menunjukan bahwa perlakuan terbaik terdapat pada konsentrasi air kelapa 3% dan asam sitrat 300ppm dengan lama kesegaran bunga 9 hari, presentase bunga mekar 6.05%
PEMANFAATAN LIMBAH ARANG HASIL SAMPING PEMBUATAN ASAP CAIR DARI CANGKANG KELAPA SAWIT SEBAGAI BRIKET ARANG UTILIZATION OF WASTE CHARCOAL SIDE OF MAKING LIQUID SMOKE FROM SHELL OIL PALM AS BRIQUETTE CHARCOAL Tama, Yulius Koni; Ahmadi, KGS; Sasongko, Pramono
Fakultas Pertanian Vol 3, No 1 (2015)
Publisher : Universitas Tribhuwana Tunggadewi

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Abstract

Penelitian sumber energi terbarukan menjadi penting saat ini karena bahan bakar minyak bumi, gas alam, dan batu bara yang selama ini merupakan sumber utama energi jumlahnya semakin menipis. Cangkang kelapa sawit memiliki potensi yang sangat besar untuk menjadi sumber energi terbarukan sebagai bahan baku pembuatan briket arang. Penelitian ini bertujuan untuk mendapatkan komposisi perekat dan ukuran butiran arang yang paling baik untuk pembuatan briket arang, sifat dari briket arang yang dibuat dari cangkang kelapa sawit dan mengetahui kelayakan usaha dari pembuatan briket arang dari cangkang kelapa sawit. Penelitian ini dilaksanakan memakai Rancangan Acak Lengkap (RAL) yang disusun secara 2 faktorial, yaitu Faktor I : Perbandingan perlakuan arang, Faktor II : Konsentrasi Perekat (K). Karakteristik briket arang dari cangkang kelapa sawit yang terbaik adalah dengan nilai kalor sebesar 7,41kalor/gram, kadar air sebesar 2,63%, dan waktu nyala selama 7,41 menit
Chemical Activation of Natural Zeolite for Purification of Fish Oil from By- Product of Fishmeal Processing Ahmadi, Kgs; Mushollaeni, Wahyu
Jurnal Teknologi Pertanian Vol 8, No 2 (2007)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Omega-3 fatty acid has health benefits.  Indonesia has some species of fish that contain this kind of fatty acid such as lemuru.  However its utilization as -3 fatty acid source is still limited.  Fish oil from lemuru meal processing has poor quality because of its color and peroxide value, besides its free fatty acid content. Therefore purification process should be employed to improve its quality.This research was conducted to elucidate the performance of natural zeolite in purification of fish oil from lemuru meal processing. Acitivation of natural zeolite was employed to increase its adsorption capacity.  One  technique to activate natrural zeolite was chemical activation by strong acid (HF, H2SO4, dan HCl). Concentration level of activated zeolite in purification was also defined. The best result was natural zeolite activated by HCl and concentration level of 15%.  The characteristics of purified lemuru oil were as followed: absorbance at 430 nm of 0,24, free fatty acid content 4,12, ω-3 fatty acid content of 20,34%, and peroxide value of 93,6 meq/kg.Keywords: natural zeolite, purification, lemuru meal processing, fish oil
Correlation Of Emulsifying Properties And Microcapsule Oxidative Stability In Microencapsulation By Spray Drying Method Estiasih, Teti; Ahmadi, Kgs.
Jurnal Teknologi Pertanian Vol 5, No 1 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This research was conducted to elucidate the correlation of protein emulsifying properties and microcapsule oxidative stability.  These properties were analyzed in sodiuym caseinate stabilized triglycerieds enriched with w-3 fatty acids emulsions.  Phospholipids was added to enhance these emulsifying properties. The results showed that emulsion stability index (ESI), refered to emulsion stability prior to drying, was correlated significantly with microcapsule oxidative stability.  Other properties did not significantly correlated because of phospholipids addition that cahnged the emulsifying properties and film forming properties of microcapsule concomitantly. Keywords: protein emulsifying properties, microencapsulation, oxidative stability
Correlation Of Emulsifying Properties And Microcapsule Oxidative Stability In Microencapsulation By Spray Drying Method Estiasih, Teti; Ahmadi, Kgs.
Jurnal Teknologi Pertanian Vol 5, No 1 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.068 KB)

Abstract

This research was conducted to elucidate the correlation of protein emulsifying properties and microcapsule oxidative stability.  These properties were analyzed in sodiuym caseinate stabilized triglycerieds enriched with w-3 fatty acids emulsions.  Phospholipids was added to enhance these emulsifying properties. The results showed that emulsion stability index (ESI), refered to emulsion stability prior to drying, was correlated significantly with microcapsule oxidative stability.  Other properties did not significantly correlated because of phospholipids addition that cahnged the emulsifying properties and film forming properties of microcapsule concomitantly. Keywords: protein emulsifying properties, microencapsulation, oxidative stability
Performance of Activated Natural Zeolite on Purification of Oil from Tempeh Chips Frying Ahmadi, Kgs
Jurnal Teknologi Pertanian Vol 10, No 2 (2009)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Used frying oil is the oil that used repeatedly.  This oil has low quality physically and chemically.  This research was objected to purify used frying oil from tempeh chips processing therefore it is suitable for consumption.  The elucidated factors were HCl normality and zeolite activation temperature.  This research used completely randomized design with two factors that arranged factorially.  The first factor was HCl normality in zeolite soaking: without soaking (HCl 0 N), and soaking with HCl 2 N, 4 N, and 6 N.  The second factor was ziolite activation temperature: 3000C, 4000C, 5000C, dan 6000C.The result showed that HCl normality and zeolite activation temperature were significantly affected the performance of zeolite.  The color value, free fatty acid content, and anisidin value decreased as the HCl normality and activation temperature increased.  It was supposed that the increasing HCl normality and activation temperature caused the ratio of Si/Al increased.  It affected the capability of zeolite for adsorption.  Meanwhile, the peroxide value increased as the HCl normality increased due to increasing polarity that caused by increasing Si/Al ratio.  The best characteristic of purified used frying oil was obtained from HCl 6 N and activation temperature of 6000C with the characteristic as followed: color value that indicated by absorbance at 500 nm of 0.491, free fatty acid content of 0.5%, peroxide value of 0.094 meq/kg, and anisidine value of 43.92.Keywords: used frying oil, natural zeolite, activation
Low Temperature Crystallization for Vitamin E Concentrate Preparation from Palm Fatty Acid Distillate: Study on Solvent Type Ahmadi, Kgs.
Jurnal Teknologi Pertanian Vol 11, No 1 (2010)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Palm Fatti Acid Distillate (PFAD) is one source of natural vitamin E enrich with tocotrienol.  This research aimed to aplly low temperature solvent crystallyzation in vitamin E concentrate preparation from PFAD.  The advantage of this method is simple and low temperature use.  The crystallized PFAD fraction was unsaponifiable fraction from saponification process.  The elucidated factor was solvent type.  The result showed that PFASD contained vitamin E comprised of  tocopherol and ,  ,  tocotrienol and the major component was fatty acids.  The saponification process decreased free fatty acid content and increased vitamin E concentration.  The solvent type affected the characteristic of vitamin E concentrate including the concentration of vitamin E, antioxidant activity, free fatty acids content, and yield.  The most suitable solvent was hexane due to its non polar characteristic.Keywords: low temperature crystallization, vitamin E concentrate, palm fatty acid distillate
Pembuatan Trigliserida Kaya Asam Lemak -3 dari Minyak Hasil Samping Pengalengan Ikan Lemuru (Sardinella longiceps) Estiasih, Teti; Ahmadi, Kgs.
Jurnal Teknologi Pertanian Vol 5, No 3 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

Omega-3 fatty had benefial effect for health.  Fish oil from by product of lemuru canning process was a potential source of w-3 fatty acids.  This fish oil had to be refined by alkali to fulfill the standar of crude fish oil.  The w-3 fatty acids content in this fish oil (in the triglyceride form) could be enhanced by rapid solidification.  Modification to this process was done therefore the process was easier to handle and cheaper.  Modified rapid solidification could enrich the w-3 fatty acids content in the triglyceride form 1,87.  The residue of this process could be used as raw material  of the rapid solidification.   Key words: w-3 fatty acids, triglyceride, alkali refining, rapid solidification.
Pembuatan Trigliserida Kaya Asam Lemak -3 dari Minyak Hasil Samping Pengalengan Ikan Lemuru (Sardinella longiceps) Estiasih, Teti; Ahmadi, Kgs.
Jurnal Teknologi Pertanian Vol 5, No 3 (2004)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (181.077 KB)

Abstract

Omega-3 fatty had benefial effect for health.  Fish oil from by product of lemuru canning process was a potential source of w-3 fatty acids.  This fish oil had to be refined by alkali to fulfill the standar of crude fish oil.  The w-3 fatty acids content in this fish oil (in the triglyceride form) could be enhanced by rapid solidification.  Modification to this process was done therefore the process was easier to handle and cheaper.  Modified rapid solidification could enrich the w-3 fatty acids content in the triglyceride form 1,87.  The residue of this process could be used as raw material  of the rapid solidification.   Key words: w-3 fatty acids, triglyceride, alkali refining, rapid solidification.
Co-Authors Aditya Wicaksono AGUS WIDODO Ahmadi, Mamad Aprianti, Elna Budi Santosa Edyson Indawan Ely, Matelda Yuspit Feronica Heppy Sriherfyna Fithri Choirun Nisa Fitriyah Kusumastuti Hairurraziqin Hairurraziqin, Hairurraziqin Haryati Haryati Hendriono, Hendriono Jon, Patrisius Sunardi Kaka, Heleria Ambu Klanita, Weny Km, Yis Wiyanto KM, Yis Wiyanto Lemos, Jose Lera, Herkulanus Lero, Nikodemus Jawu Lorine Tantalu Lorine Tantalu Nipu, Gema Nonok Supartini Noppy, Noppy Nursyamsiyah, Anis Oni, Marselina Paranggi, Ferdinan Landu Pramono Sasongko Rahmawati, Atina Rahmawati, Atina Retno Ayu Dewi Novitawati Rohim, Risqi Nur Rozana, Rozana Sada, Maria Yasinta SATRIYAS ILYAS Susilo, Setiawan Teti Estiasih Teti Estiasih Teti Estiasih Togo, Ludwika Y Umiatun . Untung, Umbu Wahyu Mushollaeni Wawan Gunawan Wirawan Wirawan Wirawan Wirawan Wondo, Theresia Yulius Koni Tama, Yulius Koni