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All Journal Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Indonesian Food Science and TechnologyJournal
Hafids, Sahrial
TIP FTP UNJA
Agriculture, Biological Sciences & Forestry

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Optimization of Drying Temperature in the Production Process of Tea Seed Oil Sahrial Hafids
Indonesian Food Science & Technology Journal Vol. 2 No. 1 (2018): Vol 2 no 1, December 2018
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.609 KB) | DOI: 10.22437/ifstj.v2i1.6296

Abstract

This study aims to determine the optimal temperature for drying kernel flour from tea seeds which will be used as raw material in the production of tea seed oil (TSO) by maceration method using n-hexane solvent. The study used a completely randomized design with 6 treatments for drying temperatures, namely: 60, 70, 80, 90, 100, and 110oC. The results showed that the optimal temperature for drying kernel flour from tea seeds was 80oC with a drying time of 3.5 hours. At the optimum temperature obtained TSO yield of 16.12% with free fatty acid content of 0.40%, iodine number 30.16 g I2/100 g of material, peroxide number 0.16 meq KOH /100 g, saponification number 144.55 mg KOH/g TSO, specific gravity 0.94 g/ml, refractive index 1.67, and melting point 2.0oC.
Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel Sahrial Hafids; Silvi Leila Rahmi; Annida Rani Chairunisah
Indonesian Food Science & Technology Journal Vol. 3 No. 1 (2019): Vol 3 no 1, December 2019
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i1.10186

Abstract

Abstract— This research aimed to identify the effect of the substitution of super red dragon fruit peel (Hylocereus costaricensis) towards the physical and organoleptic characteristic of low-fat ice cream, todeterminethe best formulationof the Substitution of super red dragon fruit peel (Hylocereus costaricensis)intolow-fat ice creamand to determine whether the best formulation of low-fat ice cream with the substitution of super red dragon fruit peel (Hylocereus costaricensis)is as acceptable as commercial ice cream. This research was designed using a completely randomized design (CRD) with the substitutionof super red dragon fruit peel (0, 6, 8, 10, and 12% w/w) as the treatments. The parameters of overrun, melting time, viscosity, colour (L*, a* and b* values), and organoleptic evaluation including hedonic quality of colour and texture and overall acceptance were analyzed. The best treatment of organoleptic evaluation then was analyzed by paired comparison evaluation method with commercial ice cream. The result showed that the substitutionof super red dragon fruit peel was significantly different (P<0,01) on overrun, melting time, viscosity, colour (L*, a* and b* values), hedonic quality of colour and texture, and overall acceptance. The substitutionof 8% super red dragon fruit peel was found to be the best treatment based on organoleptic evaluation with overrun of 38,40%, melting time of 16,11 minutes, viscosity of 551,03 cP, colour; L* 63,80, a* 12,78, b* 19,25, hedonic quality of colour 3,10 (pink), texture 4,15 (smooth, non-snowy) and overall acceptance 4,45 (like moderately). The best formulation of low-fat ice cream with the substitution of 8% super red dragon fruit peel was not significantly different on the paired comparison evaluation with the score of 0,20 (Similar). Keywords— Ice cream; Low-fat; Peel; Super Red Dragon Fruit.
The Effectiveness of the Shredder Machine and Empty Fruit Bunch Press to Reduce Oil Losses from Oil Palm Empty Fruit Bunches Sahrial Hafids; Dewi Fortuna; Ade Rizka Wahyuni
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 6 No 2 (2018): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (443.717 KB) | DOI: 10.29303/jrpb.v6i2.78

Abstract

The purpose of this study was to determine the effectiveness of the use of "Shredder Machine (SM)" and "Empty Fruit Bunch Press (EFBP) Machine" to reduce oil losses from palm oil empty fruit bunches, as well as analysis of economic aspects. This study used Randomized Block Design (RBD) with two treatments in fifteen groups as replicates. The parameters observed were oil losses, as well as efficiency and effectiveness of SM and EFBP machines, recovery costs, and economic aspects (fixed and variable costs). The result was efficiency (66.82%), effectiveness (91.59%).Assuming 50% of the processed empty bunches can recover oil losses equivalent to Rp 27,215,790 per day or Rp 7,321,047,505 per year. The fixed costwas Rp 629,366,250 and the variable cost was Rp 132,738,534, so the profit from the use of SM and EFBP Machinewas Rp 6,558,942,721 per year.
Co-Authors Ade Rizka Wahyuni Annida Rani Chairunisah Dewi Fortuna Silvi Leila Rahmi