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Penentuan Isolat Bakteri Asetogenik yang Mampu Menghasilkan Total Asam Tertinggi pada Pengolahan Limbah Cair Tahu secara Anaerob Hana Afifah; Nur Hidayat; Wignyanto Wignyanto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 7, No 1 (2018)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (412.781 KB) | DOI: 10.21776/ub.industria.2018.007.01.6

Abstract

AbstrakTujuan penelitian ini adalah mengetahui pengaruh dari persentase inokulum dan waktu inkubasi terhadap kemampuan isolat bakteri asetogenik untuk memproduksi total asam tertinggi serta mengetahui karakteristik dari isolat bakteri tersebut. Rancangan Acak Kelompok (RAK) disusun secara faktorial dengan dua faktor yaitu persentase inokulum (I) (10%, 15%, 20%) serta faktor waktu inkubasi (W) (24 jam, 48 jam, 72 jam). Kombinasi perlakuan terbaik pada isolat bakteri asetogenik dalam menghasilkan asam adalah I1W1, yakni persentase inokulum 10% dan waktu inkubasi 24 jam. Pada perlakuan ini kadar asam asetat yang dihasilkan adalah 3,853%, pH 5,544, total bakteri 7,7 x 107 CFU/ml, dengan kadar glukosa 2,5237%. Karakteristik dari isolat bakteri asetogenik terpilih secara morfologi koloni yaitu memiliki kenampakan warna putih, bentuk tidak beraturan, permukaan (elevasi) datar, dan tepi yang bergelombang. Berdasarkan morfologi sel, isolat bakteri merupakan bakteri Gram negatif bentuk batang. Berdasarkan identifikasi secara biokimia, isolat bakteri ini adalah Acinetobacter sp dengan probabilitas 51,25%.Kata kunci: asam asetat, bakteri asetogenik, isolasi, persentase inokulum, waktu inkubasi AbstractThe purpose of this research was to understand the effect of inoculum percentage and incubation time of acetogenic bacteria to produce total acid and to understand the characteristics of acetogenic bacteria that could produce the highest total acid. The experimental design used was Randomized Block Design that arranged in factorial with two factors: percentage of inoculum (I) (10%, 15%, 20%) and the factor Incubation time (W) (24 hours, 48 hours, 72 hours). The best treatment combination on isolated acetogenic bacteria to produce total acid was I1W1 (10% inoculum percentage and 24 hours incubation time ). This treatment produced 3.853% acetic acid levels, 5.544 pH, 7.7 x 107 CFU / ml total bacteria and 2.5237% glucose levels. The characteristics of isolated acetogenic bacteria based on colony morphology was white, irregular shape, surface (elevation) flat, and wavy edges. Based on cell morphology, the isolated bacteria were Gram-negative rod shape. Based on the biochemical identification, the isolated bacteria is an Acinetobacter sp with 51.25% probability.Keywords: acetic acid, acetogenic bacteria, isolation, percentage of inoculum, incubation time 
Ekstraksi Minyak Melati (Jasminum sambac) (Kajian Jenis Pelarut dan Lama Ekstraksi) Nur Hidayat; Ika Atsari Dewi; Danis Alfiana Hardani
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 4, No 2 (2015)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh jenis pelarut dan lama ekstraksi terhadap rendemen dan mutu minyak melati. Penelitian menggunakan rancangan acak kelompok dengan 2 faktor yaitu jenis pelarut dan lama ekstraksi. Masing-masing faktor terdiri dari 3 level dan 2 level dengan 3 kali ulangan, sehingga didapatkan total 18 satuan percobaan. Pelarut yang digunakan yaitu petroleum eter dan heksan. Lama ekstraksi yang digunakan yaitu 3 jam, 4 jam, dan 5 jam. Hasil penelitian diperoleh rendemen yang dihasilkan menggunakan pelarut petroleum eter dan pelarut heksan berbeda nyata. Rerata rendemen pelarut petroleum eter 8,10% sedangkan pelarut heksan 5,48%. Lama ekstraksi berpengaruh nyata pada ekstraksi 3 jam, 4 jam dan 5 jam. Indeks bias minyak melati hasil ektraksi adalah 1,459 – 1,475. Jumlah rendemen dan indeks bias terbaik menggunakan pelarut petroleum eter dan lama ekstraksi 5 jam menghasilkan rendemen melati absolute sebesar 0,18%. Nilai indeks bias yang dihasilkan dari penelitian yaitu 1,479 0Brix serta kandungan benzyl acetate dan linalool masing-masing 15,78% dan 6,10%.Kata Kunci: Heksan, Petroleum Eter, Ekstraksi Pelarut, Minyak AtsiriAbstrack The objective of this research was to determine the effect of different solvents and extraction duration on yield and quality of jasmine oil. This study used a randomized block design with 2 factors that was type of solvent and extraction duration. Each factor consists of 3 levels and 2 levels with 3 replications, so we get a total of 18 experimental units. Solvents used were petroleum ether and hexane. Extraction duration used was 3 hours, 4 hours, and 5 hours. The results obtained yield produced using petroleum ether and hexane was significantly different. The mean yield of petroleum ether was 8.10% while hexane was 5.48%. Extraction duration had significant effect to yield of 3 hours, 4 hours and 5 hours. The result of jasmine oil refractive index was 1.459 to 1.475. The best amount of yield and refractive index was using petroleum ether solvent and 5 hours extraction produced 0.18% yield of jasmine absolute. The result value of refractive index was 1.479 Brix and the content of benzyl acetate and linalool each 15.78% and 6.10%.Key Words: Hexane, Petroleum Ether, Solvent Extraction, Essential Oil
PENGARUH JENIS KEMASAN DAUN NILAM (Pogestemon cablin Benth.) KERING DAN LAMA PENUNDAAN PENYULINGAN TERHADAP RENDEMEN MINYAK NILAM Nur Hidayat; Desi Wiwis Sahendrati; Nimas Mayang Sabrina Sunyoto
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 1, No 2 (2012)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

The purpose of this research is to determine the effect of dried patchouli leaves (Pogostemon cablin Benth.) packaging type and distillation delay times to the yield of patchouli oil. The raw materials were used the leaves of patchouli (Pogostemon cablin Benth.) obtained from the dried patchouli farmers in Kesamben, Blitar. Experimental design used in this research was randomized block design with two factors consist of the type of packaging and the distillation delay times. Type of packaging used to store the dried patchouli leaves when there was distillation delay times consists of paper and jute sack. The distillation delay times of dried patchouli leaves consist of 5,10, and 15 days. The parameters analyzed including moisture content, total fungi, total bacteria of dried patchouli leaves, and yield of patchouli oil. The results showed that the distillation delay times have more significant influence on moisture content, total fungi and total bacteria than packaging type. Type of packaging, distillation delay times, and interaction between the two factors did not significantly effect the yield of patchouli oil. The best of alternative was the dried patchouli leaves with jute sack packaging and distillation delay times 5 days with a moisture content of 38.46%, total fungi of 7.89 log cfu/g, total bacterial of 9.53 log cfu/g, and a yield of 1.24%. The best treatment result was used as a basis to arrange the dried patchouli leaves in the storage room. The suitable arranged for unit distillation pachouli oil in Blitar was 8 unit in the length and 5 unit in the width of storage room.Keywords : Destilation delay time, Packaging type, Patchouli oil, Pogostemon cablin Benth
PEMURNIAN EUGENOL DARI MINYAK DAUN CENGKEH DENGAN REAKTAN BASA KUAT KOH DAN Ba(OH)2 (KAJIAN KONSENTRASI REAKTAN) Retty Liana Putri; Nur Hidayat; Nur Lailatul Rahmah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 3, No 1 (2014)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui konsentrasi basa kuat KOH dan Ba(OH)2yang tepat sebagai reaktan untuk menghasilkan eugenol dengan rendemen tinggi, sifat fisiko-kimia yang sesuai,dan mendapat kemurnian eugenol yang maksimal. Isolasi eugenol dilakukan dengan mereaksikannya dengan larutan basa kuat NaOH 4-6% disertai pengadukan, kemudian direaksikan dengan asam encer (HCl) sehingga terjadi pemisahan komponen eugenol dan non-eugenol. Perlakuan terbaik pada pemurnian eugenol yaitu pada perlakuan pada penggunaan basa kuat KOH dengan konsentrasi 1,25 N mendapat kemurnian eugenol sebesar 91,70% dan 8 senyawa pengotor dengan kadar sebesar 8,30%. Rendemen yang diperoleh sebesar 79%, berat jenis 1,063 gr/ml, dan indeks bias sebesar 1,610.Kata kunci: basa kuat, eugenol, minyak daun cengkehAbstract This research aimed to determine the exact concentrations of strong alkalines KOH and Ba(OH)2 as reactants to produce eugenol with high yield, suitable physical-chemical attributes and maximum eugenol purity. Isolation of eugenol was done by reacting it with strong alkaline solution of NaOH 4-6% along with stirring, then reacted with a diluted acid (HCl) resulting in the separation of eugenol and non-eugenol components.The best treatment on eugenol purification was the use of strong alkaline KOH with concentration of 1,25 N resulted in eugenol purity of 91,70% and 8,30% rate of 8contaminant compounds.Yield was 79%, density was 1,063 gr/ml, and refractive index was 1,610Keywords: clove leaf oil, eugenol, strong alkaline 
PEMURNIAN EUGENOL DARI MINYAK DAUN CENGKEH DENGAN REAKTAN ASAM MONOPROTIK. KAJIAN JENIS DAN KONSENTRASI ASAM Halima Wahyu Haryani; Nur Hidayat; Nur Lailatul Rahmah
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 3, No 2 (2014)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan asam nitrat (HNO3) dan asam klorida (HCl) serta konsentrasinya (1,2; 1,4; 1,6 dan 1,8 N) terhadap kualitas eugenol. Pemurnian dilakukan dengan cara ekstraksi secara kimia yaitu menggunakan larutan basa kuat (NaOH) yang akan mengubah fenol menjadi garamnya, sedangkan larutan asam kuat (HNO3 dan HCl) mengubah Naeugenol menjadi eugenol kembali. Hasil penelitian menunjukkan bahwa perbedaan penggunaan jenis reaktan asam dengan konsentrasi yang berbeda berpengaruh dalam pemurnian eugenol dari minyak daun cengkeh. Pengaruh secara nyata tampak pada parameter rendemen, berat jenis dan indeks bias sedangkan untuk warna dan kelarutan dalam etanol 70% tidak berpengaruh nyata. Perlakuan terbaik yaitu jenis reaktan asam HNO3 1,8 N dengan hasil rendemen 81,30%, berat jenis 1,0653 g/ml, indeks bias 1,547o brix, warna coklat kemerahan, kelarutan dalam etanol 70% yaitu 1:2 dan kadar kemurnian eugenol meningkat dari 79,10% menjadi 95,10%.Kata Kunci: Eugenol, Ekstraksi, Kemurnian, Minyak Daun Cengkeh, Reaktan.Abstract This research aims to find out the influence of the use of nitric acid (HNO3) and hydrochloric acid (HCl) and concentration (1.2; 1.4; 1.6 and 1.8 N) to the quality of eugenol. The purification can do with chemical extraction using a solution of strong base (NaOH) which will convert phenols into salts, while strong acid solution (HNO3 and HCl) changed the Na-eugenol to eugenol. The results showed that differences in the use of acid reactant type with different concentrations is influece in the purification of eugenol from clove leaf oil. Significantly influence looks at the parameters yield, specific gravity and refractive index as for color and solubility in ethanol 70% no effect is real. The best treatment that is kind of the reactant acid HNO3 1.8 N with 81.30% yield results, specific gravity g/ml, 1.0653 refractive index 1,594 obrix, reddish-brown color, solubility in ethanol 70% which is 1: 2 and eugenol-purity levels increased from 79.10% to 95.10%Keywords: Eugenol, Extraction, Clove Leaf Oil, 
PENENTUAN KARAKTERISTIK PRODUK SEBAGAI BAHAN PERTIMBANGAN DALAM PERENCANAAN PENGEMBANGAN PRODUK KERIPIK TEMPE. ( STUDI KASUS DI INDUSTRI KERIPIK TEMPE ”ABADI” MALANG ) Dian Wijaya; Sri Maryani Santoso; Nur Hidayat
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 1, No 2 (2012)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

The objectives of this research are to determine the product characteristics that will meet to satisfy of costumer and know customer satisfaction level due to change in redesign of tempe crackers. The method that in used are Kano method. The Kano model of costumer satisfaction classifies product characteristic based on costumer perceiving and their influencing on costumer satisfaction.The results in this research showed that four characteristics of product would have highly significant influencing on the satisfaction and unsatisfaction of the costumers, there are presentation of product figure at packaging material, at a level of  IBT 0.87 and IWT -0.93, texture of product sowed with celery leaves at a level of  IBT 0.85 and IWT -0.90, tempe crackers with curry sense at a level of  IBT 0.85 and IWT -0.81, and tempe crackers with round shape at a level of  IBT 0.63 and IWT -0.72 Keywords: model Kano, Sample, Product Characteristics
PENENTUAN CCP (CRITICAL CONTROL POINT) PADA INDUSTRI JENANG KENTANG (STUDI KASUS KONTAMINASI KAPANG DI UKM “TEGUH RAHARDJO”PONOROGO) Rekiyana Fatarini; Nur Hidayat; Widelia Ika Putri
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 2, No 2 (2013)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Tujuan penelitian ini adalah mengetahui ada tidaknya kapang pada setiap titik proses produksi dan mengetahui tindakan apa yang dapat mengurangi/mencegah keberadaan kapang pada proses dan produk jenang kentang dari UKM “Teguh Rahardjo”. Penelitian ini menggunakan metode tuang (pour plate) untuk analisis produk, metode cawan terbuka untuk analisis pada ruangan, dan metode oles (swab) untuk analisis pada peralatan dan pada pekerja. Hasil analisis pada produk, ruangan, peralatan dan pekerja selanjutnya dibuat pohon keputusan (decision tree) untuk dapat menentukan titik kritis/CCP. Hasil dari penelitian yang telah dilakukan ditemukan adanya kapang pada proses pendinginan, proses pemotongan, dan proses pengemasan. Kapang yang paling banyak muncul pada tiga proses tersebut adalah kapang berwarna putih, kapang berwarna hijau, dan kapang berwarna hitam. Tindakan pengendalian/pencegahan yang dapat dilakukan pada tiga proses yang dikenali sebagai sumber kontaminasi kapang pada jenang kentang adalah dapat diberikan saran perbaikan yang terdiri dari pengendalian kualitas produk, sanitasi peralatan, sanitasi pekerja, dan sanitasi ruang.Kata kunci : Titik kritis, Kapang, Jenang kentang.Abstract The objectives of this research are to determine whether there is any point in the mold production process and to know what actions to reduce / prevent the presence of mold in the process and porridge potato product from UKM “Teguh Rahardjo”. This study uses a pour plate method for product analysis, open cup method for the analysis of the room, and the swab methods for analysis of the equipment and the workers. Results of analysis on products, room, equipment and workers hereafter devised decision tree to be able to determine the critical point / CCP. The results of the research that has been done found the mold on the cooling process, the process of cutting, and packaging process. Most mold appear on three of these processes is a white mold, green mold, and the mold is black. Control measures or precautions that can be performed on three processes that are recognized as a source of mold contamination in potato porridge is that it can be given suggestions for improvements consisting of product quality control, sanitation equipment, sanitation workers, and sanitation space.Keywords: Critical Point, Mold, Potato Poridge.
KARAKTERISTIK KOMPOS BERBAHAN DASAR LIMBAH BAGLOG JAMUR TIRAM (KAJIAN KONSENTRASI EM4 DAN KOTORAN KAMBING) Nur Lailatul Rahmah; Novia Ayu Setyaningtyas; Nur Hidayat
Industria: Jurnal Teknologi dan Manajemen Agroindustri Vol 4, No 1 (2015)
Publisher : Department of Agro-industrial Technology, University of Brawijaya

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Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui kombinasi penambahan konsentrasi EM4 dan konsentrasi kotoran kambing yang tepat untuk menghasilkan kompos yang baik. Kompos terdiri dari limbah baglog jamur tiram, kotoran kambing, dan EM4 yang dicampur hingga merata. Proses pengomposan dapat dipercepat dengan bantuan EM4 (Effective Microorganism 4). Penelitian ini mengkaji pengaruh penambahan konsentrasi EM4 sebesar 0%, 0,1% dan 0,2% serta penambahan konsentrasi kotoran kambing 0%, 20%, dan 40%. Pengolahan data pada penelitian ini menggunakan analisis ragam (ANOVA), jika beda nyata α=0,05 maka dilanjutkan uji DMRT 5% apabila tidak beda nyata diuji dengan BNT 5%. Pemilihan perlakuan terbaik didapatkan dengan menggunakan metode Multiple Attribut. Perlakuan terbaik dari penelitian ini berdasarkan rasio C/N, kadar C-organik, N, P2O5, K2O terdapat pada penambahan konsentrasi kotoran kambing 20% dan penambahan konsentrasi EM4 0% dengan pembalikan 2x selama sebulan (28 hari). Perlakuan terbaik memiliki rasio C/N, kadar C-organik, N, P2O5, K2O, warna, bau, dan tekstur berturut-turut 16,51, 22,95%, 1,39%, 1,31%, 1,78%, coklat kehitaman, halus, dan sedikit bau tanah.Kata Kunci: Baglog Jamur Tiram, EM4, Kompos, EM4, Multiple AttributAbstract The aim this research are knowing combination of additional concentration of EM4 and goat manure appropriate concentration to produce good compost. Compost consists of oyster mushrooms baglog’s waste, goat dung, and EM4 until evenly mixed. The composting process can be accelerated with the help of EM4 (Effective Microorganism 4). This study examines the effect of adding EM4 concentrations of 0%, 0.1% and 0.2% and the addition of goat manure concentration of 0%, 20%, and 40%. Processing of the data in this study using analysis of variance (ANOVA), if the real difference α = 0.05 and then continued DMRT 5% when tested with no significant difference BNT 5%. Selection of the best treatment is obtained by using the method of Multiple Attributes. The best treatment of this research is based on the ratio C/N, C, N, P2O5, K2O contained in K2E1W2 treatment, namely the addition of goat manure concentration of 20% and addition of EM4 concentration of 0% with a twice reversal for a month (28 days). The best treatment known to have a C/N ratio, C-organic’s content, N, P2O5, K2O, colour, smell, and texture consecutive 16,51, 22,95%, 1,39%, 1,31%, 1,78%, blackish brown, smooth, slight smell of soil.Keywords: Oyster Mushroom baglog’s waste, EM4, Compost, EM4, Multiple Attributes