Garuda - Garba Rujukan Digital

p-Index From 2019 - 2024

1.554

P-Index

This Author published in this journals

All Journal Agroland : Jurnal Ilmu-Ilmu Pertanian AGRISAINS AGROTEKBIS Agrointek REKAYASA agriTECH AGROLAND: The Agricultural Sciences Journal Jurnal Pengolahan Pangan Abditani : Jurnal Pengabdian Masyarakat Buletin Palma

Syahraeni Kadir

Program Studi Agroteknologi, Universitas Tadulako, Palu, Jl. Soekarno Hatta Km. 9 Palu, Sulawesi Tengah, 94118

Author-ID : 294560

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Electrical & Electronics Engineering Engineering Physics

Published : 27 Documents Claim Missing Document

Claim Missing Document

Articles

Title

Profil Aroma Asap Cair Tempurung Kelapa Hasil Distilasi Fraksinasi Bertingkat pada Berbagai Perlakuan Suhu Syahraeni Kadir; Purnama Darmadji; Chusnul Hidayat; Supriyadi Supriyadi
agriTECH Vol 32, No 1 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Have been carried out in stages distillation liquid smoke at a temperature of 90, 100, 110, 120, 130 and 140 °C,which aims to assess the decrease in the intensity of the aroma of coconut shell liquid smoke through fractionation by distillation storey.The results were obtained a total recovery of 90.52 % with the highest at a temperature range of 100-130 °C distillation ie 88.88 %. Sensory evaluation results showed that the liquid smoke fraction II at a temperature of 120 °C obtained the highest percentage of acceptance by panelists namely 65 %. The main volatile components as a liquid smoke aroma contributors are grouped into four, namely: Group alcohols, acids and esters, carbonyl group, phenol and its derivatives as well as guaiacol and its derivatives. All of the tested liquid smoke fractions containing groups of the compounds with varying intensity.ABSTRAKTelah dilakukan distilasi asap cair secara bertingkat pada suhu 90; 100; 110; 120; 130 dan 140 °C, yang bertujuanmengkaji penurunan intensitas aroma asap cair tempurung kelapa melalui distilasi fraksinasi bertingkat. Dari hasil penelitian diperoleh total rendemen sebesar 90,52 % dengan hasil tertinggi pada suhu distilasi berkisar 100-130 °C yakni88,88 %. Hasil pengujian sensoris menunjukkan bahwa asap cair fraksi ll yang didistilasi pada suhu 120 °C memperoleh persentase penerimaan tertinggi oleh panelis yakni 65%. Komponen volatil utama sebagai kontributor aroma asap cair dikelompokkan ke dalam empat golongan yaitu: (1) Kelompok alkohol, asam dan ester, (2) Kelompok karbonil, (3) Fenol dan turunannya serta (4) Guaiakol dan turunannya. Seluruh fraksi asap cair yang diujikan mengandung kelompok senyawa tersebut dengan intensitas yang bervariasi.

Fraksinasi dan Identifikasi Senyawa Volatil pada Asap Cair Tempurung Kelapa Hibrida Syahraeni Kadir; Purnama Darmadji; Chusnul Hidayat; Supriyadi Supriyadi
agriTECH Vol 30, No 2 (2010)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Hybrid coconut shell is a potential raw material for liquid smoke because it contains lignin and cellulose as in local coconut shell. The liquid smoke has been found to contain compound functioning as smoky product improvement. The objective of this research was to identify components of volatile compound existing in the liquid smoke of hybrid coco- nut shell resulted from fractionation at various redistillation temperatures.Crude liquid smoke fractionation in this research was conducted by redistillation levels (level I, II, III) and pre-con- densation (IV) with three temperatures: <100oC, 100-110oC, and >110oC. Redistillate was analyzed for its chemical component including total phenol, carbonyl, and acid. Liquid smoke components of volatile compound were identified using GC-MS. Results of the research indicated that liquid smoke fraction resulted from redistillation at 100-110oC had highest concentration of 85.70%, contains about 1.36-1.47% of total phenol, 5.25-6.38% of carbonyl and 14.91-15.35% of total acid. Aroma range of liquid smoke from redistillation had strong (+1) aroma to very strong aroma (+4), particularly on pre-condensation fraction. Fraction in level II in each redistillation temperature had aroma rep- resentative for testing organic component with GC-MS. Results of volatile compound analysis with GC-MS revealed that crude liquid smoke contains 42 of organic compounds. However, its fractionation results contain 25 of organic compounds with redistillation temperature <100oC, 21 of organic compounds at 100-110oC and 16 of organic com- pounds at >110oC. Some compounds that play role in liquid smoke aroma are phenolic compound, guaiacol deriva- tives, syringol derivatives, isoeugenol, vanilin, furan, furfural, acetic acid, acetophenon and cyclotene.ABSTRAKTempurung kelapa hibrida merupakan salah satu bahan baku potensial untuk asap cair karena mengandung lignin dan selulosa sebagaimana halnya pada tempurung kelapa lokal. Beberapa hasil penelitian menunjukkan bahwa di dalam asap cair terkandung berbagai senyawa kimia yang berperan memperbaiki mutu produk asapan. Penelitian ini bertu- juan mengidentifikasi komponen senyawa volatil di dalam asap cair tempurung kelapa hibrida hasil fraksinasi pada berbagai suhu redistilasi. Fraksinasi asap cair kasar di dalam penelitian ini dilakukan dengan redistilasi bertingkat (I, II dan III) serta prekondensasi (IV), dengan tiga variasi suhu : < 100 °C; 100-110 °C dan >110 °C. Redistilat yang diperoleh kemudian dianalisis komponen kimiawinya yang meliputi total fenol, karbonil, asam dan pH. Komponen senyawa volatil asap cair diidentifikasi dengan menggunakan GC-MS. Hasil penelitian menunjukkan bahwa redisti- lasi asap cair pada suhu 100-110 °C mempunyai total rendemen tertinggi yakni 85,70%, yang mengandung sekitar1,36-1,47% fenol, 5,25-6,38% karbonil dan 14,91-15,35% total asam. Kisaran aroma asap hasil fraksinasi dengan redistilasi bertingkat mempunyai kisaran aroma kuat (+1) sampai dengan sangat kuat/menyengat (+4), terutama pada fraksi pre kondensasi. Hasil pengujian dengan GC-MS menunjukkan bahwa asap cair kasar mengandung 42 senyawa organik. Akan tetapi, hasil fraksinasinya menunjukkan bahwa pada suhu redistilasi <100 °C terdapat 25 senyawa organik; 21 senyawa organik pada suhu redistilasi 100-110 °C dan 16 senyawa organik pada suhu redistilasi >110°C. Beberapa senyawa yang berperan di dalam aroma asap cair adalah senyawa fenol, derivat guaiakol, derivat syringol, isoeugenol, vanilin, furan, furfural, asam asetat, asetofenon dan sikloten.

Kesetimbangan Adsorpsi Fenol dari Asap Cair Tempurung Kelapa Hibrida pada Arang Aktif Syahraeni Kadir; Purnama Darmadji; Chusnul Hidayat; Supriyadi Supriyadi
agriTECH Vol 31, No 1 (2011)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

The adsorption of liquid smoke phenol of hybrid coconut shell on activated carbon was evaluated at various tempera- ture (30-70 °C) and phenol concentration to determine the adsorption capacity and adsorption interaction. The data were evaluated using Langmuir and Freundlich adsorption models. The results showed that the activated carbon ad- sorption capacity increased with an increase in liquid smoke concentration from 0.025 to 1.0 % but it declined due to an increase in the adsorption temperature from 30 to 70 °C. The affinity of phenol onto activated carbon was higher in the high liquid smoke concentration comparing with low concentration. Adsorption capacity decreased when the phe-nol equilibrium concentration (C ) was 342.78 mg/L, in which it decreased from 32.67 mg/g to 13.02 mg /g. Phenoladsorption onto activated carbon was best fitted to the Freundlich isotherm model than Langmuir isotherm model. Thephenol adsorption capacity of activated carbon at equilibrium concentration (K ) has decreased from 12.05 mg/g to 9.66 mg/g when the adsorption temperature increased from 30 to 50 °C. The adsorption capacity increased from 13.46 mg/g to 17.02 mg/g at an increase in the temperature from 60 to 70 °C. The value 1/n was above zero, which means that the adsorption interaction was cooperative with the activation energy of 403.43 KJ/mol. In summary, the adsorption was chemisorption.ABSTRAKAdsorpsi fenol dari asap cair tempurung kelapa hibrida pada arang aktif dievaluasi pada berbagai suhu (30-70 °C) dan konsentrasi fenol untuk menentukan kapasitas adsorpsi dan mekanisme adsorpsi. Data yang diperoleh dievalusi meng- gunakan model Langmuir dan Freundlich. Data hasil penelitian menunjukkan bahwa kapasitas adsorpsi arang aktif terhadap fenol dari asap cair tempurung kelapa hibrida meningkat sejalan dengan peningkatan konsentrasi asap cair dari 0,025 ke 1,0 %, namun kapasitas adsorpsi menurun akibat peningkatan suhu adsorpsi dari 30 ke 70 °C. Hal ini menunjukkan afinitas arang aktif terhadap fenol lebih tinggi pada asap cair konsentrasi tinggi dibanding dengan asapcair konsentrasi rendah. Penurunan kapasitas adsorpsi terbesar terjadi pada konsentrasi fenol setimbang (Ce) 342,78 mg/L yaitu menurun dari 32,67 mg/g menjadi 13,02 mg/g. Mekanisme adsorpsi fenol pada arang aktif lebih sesuaidengan model isotherm Freundlich dibanding model isotherm Langmuir. Kapasitas adsorpsi arang aktif terhadap fenolpada konsentrasi setimbang (KF) mengalami penurunan dari 12,05 mg/g menjadi 9,66 mg/g pada kenaikan suhu ad- sorpsi dari 30 ke 50 °C, selanjutnya kapasitas tersebut meningkat dari 13,46 mg/g menjadi 17,02 mg/g pada kenaikansuhu dari 60 ke 70 °C. Adapun nilai 1/n berada di atas nol yang berarti bahwa adsorpsi bersifat kooperatif dengan energi aktivasi sebesar 403,43 KJ/mol yang merupakan reaksi khemisorpsi.

Karakteristik Fisik, Kimia, dan Fungsional Pati Ubi Banggai Asetat pada Berbagai Variasi Waktu Reaksi If'all If'all; Asriani Hasanuddin; Abdul Rahim; Syahraeni Kadir
agriTECH Vol 40, No 4 (2020)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Banggai yam plant (endemic in Banggai Kepulauan Regency) is a potential raw material in production of modified starch. The one of techniques to increase the value of starch is modification of starch by acetylation method. This study objectives to determine the physical, chemical and functional characteristics of Banggai acetate yam starch at various reaction times. The study used a Completely Randomized Design with treatment time reaction (T), namely T1: 30 min, T2: 35 min, T3: 40 min, T4: 45 min, T5: 50 min, T6: 55 min. This study was conducted to determine the characteristics of yam acetate starch, which includes percent acetyl, degree of substitution, water and oil holding capacity (WHC/OHC), flammability, solubility, moisture content, ash, fat, protein, starch and amylose starch. The results showed that the longer reaction time under certain conditions will increase the acetyl percent, degree of substitution, WHC, OHC, flareability, solubility but reduce levels of fat, water, ash, fat, protein, starch and amylose starch, yam acetate. In this study at the best reaction time is (50 min), gives the acetyl percent 8.658% and substitution degree of 0.356, the value of WHC, OHC, Swelling ratio and solubility of 32.21%, 30.21%, 1.98 g/g, and 19.17% respectively.

Co-Authors Abd Hamid Abdi, Yudha Alimba Abdul Rahim Abdul Rahim Abdul Rahim Abdul Rahim Arifuddin Lamusa Asriani Hasanuddin Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Chusnul Hidayat Diky Gunawan Suwiryono Erna Listiorini Gatot Siswo Hutomo I Kadek Agus Heriawan If'all, If'all Irmayanti Ismail Jugni Hadiustri Agape Jusman, Jusman Mappiratu Mappiratu Mudinillah, Adam Muhammad Fawzul Alif Nugroho Nur Alam Partayasa, I nyoman Ponirin Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Purnama Darmadji Darmadji Rahim, Abdul Rahmi, Rahmi Rostiati Dg Rahmatu Saadilah, Muh. Sakka Samudin Sukisman Sukisman Sukmawati, Sukmawati Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Supriyadi Syamsuddin Laude Usman Made Veronika Veronika Victoryos Metoli

Title Search

Found 4 Documents Search Journal : agriTECH

Abstract

Abstract

Abstract

Abstract

Title

Found 4 Documents
Search
Journal : agriTECH