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All Journal Teknotan: Jurnal Industri Teknologi Pertanian Journal of Food and Life Sciences Jurnal Teknologi Pertanian Jurnal Agroindustri
Maimunah Hindun Pulungan
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Studi Perencanaan Unit Perombakan Alkyl Benzene Sulfonate (ABS) dengan Menggunakan Bakteri Pseudomonas fluorescens (Kajian : Volume Medium NPK dan Kecepatan Aerasi) Putro, Andry Prasetyo; Wignyanto, Wignyanto; Pulungan, Maimunah Hindun
Jurnal Teknologi Pertanian Vol 3, No 2 (2002)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (323.107 KB)

Abstract

Salah satu bentuk pengolahan Alkyl Benzene Sulfonate adalah secara biologis, yaitu dengan menggunakan bakteri perombak ABS, bakteri tersebut adalah Pseudomonas fluorescens. Bakteri ini dapat menghasilkan enzim lipase dan enzim alkylsulphatases yang dapat memotong rantai Alkyl Benzene Sulfonate (ABS). Proses perombakan ABS merupakan proses aerob sehingga pengaturan kecepatan aerasi sangat diperlukan untuk memaksimalkan hasil degradasinya. Selain kecepatan aerasi, volume medium juga mempengaruhi perencanaan unit perombakan ABS, sehingga diperlukan pengaturan peningkatan volume medium yang sesuai untuk mendapatkan hasil perombakan yang maksimum. Hasil penelitian menunjukkan bahwa perlakuan volume medium NPK memberikan pengaruh nyata terhadap persentase perombakan ABS dan jumlah bakteri, perlakuan kecepatan aerasi memberikan pengaruh nyata terhadap jumlah bakteri dan interaksi antara perlakuan volume medium NPK dan perlakuan kecepatan aerasi memberikan pengaruh nyata terhadap persentase perombakan ABS tetapi berpengaruh sangat nyata terhadap jumlah bakteri. Persentase perombakan ABS tertinggi diperoleh pada kombinasi perlakuan volume medium NPK 500 ml dengan kecepatan aerasi 1 vvm yaitu sebesar 81,91%, jumlah sel bakteri tertinggi diperoleh pada kombinasi perlakuan volume medium NPK 100 ml dengan kecepatan aerasi 1,5 vvm yaitu sebesar 1,75 . 107 cfu / ml, nilai pH medium tertinggi diperoleh pada kombinasi perlakuan volume medium NPK 500 ml dengan kecepatan aerasi 1,5 vvm dan volume medium NPK 2500 ml dengan kecepatan aerasi 1,5 vvm yaitu sebesar 6,85. Kata kunci: Alkyl Benzene Sulfonate (ABS), Pseudomonas fluorescens, Kecepatan aerasi, Volume medium NPK
The Making of Oyster Mushroom Log Waste Compost: Study on Goat Manure, EM4 Concentration and Reversal Time Rahmah, Nur Lailatul; Anggraeni, Sakunda; Pulungan, Maimunah Hindun; Hidayat, Nur; Wignyanto, Wignyanto
Jurnal Teknologi Pertanian Vol 15, No 1 (2014)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

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Abstract

This study aims to determine the effect of goat manure, EM 4, and a reversal of the quality of oyster mushroom log waste compost generated. The experimental design of this study is a randomized block design (RBD) with three factors: the concentration of goat manure (0, 20, and 40%), the concentration of EM4 (0; 0.1 and 0.2%) and time reversal (3, 2, and 1 week) with fermentation time 1 month. Expectations of this study was produced compost that meets the quality standards of organic fertilizers based on SNI 19-7030-2004 ie C / N ratio of 10-20 and pH from 6.8 to 7.49. The results showed that the oyster mushroom logs waste can be composted after one month of composting, where the influence of the concentration of goat manure, EM4 and time reversal significantly affect the C / N ratio, but no significant effect on pH, water content and temperature of the compost. The best treatment is to use goat manure to 40%, 0.1% and EM4 reversal period every 2 weeks. Compost has the best treatment C / N ratio, 14.50; temperature of 29oC; moisture content of 62.24%; pH 7.5; blackish brown color; smooth texture and a slight smell of soil.Keywords: oyster mushroom logs waste, compost, goat manure, EM4, time reversal
Utilization Of Kepok Banana Skin As a As a Mixture of Plastic for Biobags Ramadan, Awal; Pulungan, Maimunah Hindun; Suhartini, Sri
Journal of Food and Life Sciences Vol 3, No 1 (2019)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2019.003.01.06

Abstract

The research aims to get concentration of addition of Kepok banana flour and glycerol to produce good mechanical quality in the manufacture of plastic biobags. The study was designed using a randomized design group with 2 factors. The first factor used is the proportion of raw material for banana peel flour: banana starch (P) which consists of 3 levels. The second factor is the concentration of glycerol (G) which consists of 2 levels. Parameters observed for plastic biobags include: tensile strength, percentage elongation, elasticity, swelling, brightness, thickness, moisture content, and biodegradation. Analysis data obtained, processed using analysis of variance (ANOVA), If the results of the analysis of variance are significant differences between factors, it will be followed by a BNT test of 5%. Based on the results of physical and mechanical properties analysis, the best plastic biobags were found in the treatment proportion of 25% skin flour: 75% banana starch with a concentration of 2%. with a yield rate of 11,78%, tensile strength value of 0,41 N/cm2  , percentage elongation 10%, elasticity of 0,035 Mpa, swelling of 57,17%, brightness level of 29,97 thickness 0,956 mm, moisture content 11,77% and degraded completely for 22 days with percentage biodegradation 55,23%.
OPTIMASI KONSENTRASI ENZIM PAPAIN DAN SUHU PEMANASAN PADA PEMBUATAN DANGKE DENGAN RESPONSE SURFACE METHOD (RSM) Pulungan, Maimunah Hindun; Kamilia, Marta Muthia; Dewi, Ika Atsari
Jurnal Teknologi Pertanian Vol 21, No 1 (2020)
Publisher : Fakultas Teknologi Pertanian Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (459.407 KB) | DOI: 10.21776/ub.jtp.2020.021.01.7

Abstract

ABSTRAK Tujuan penelitian mengetahui konsentrasi enzim papain serta suhu pemanasan yang optimal sehingga diperoleh dangke dengan kualitas dan penerimaan konsumen yang baik. Penelitian dirancang menggunakan Response Surface Method menggunakan Rancangan Komposit Terpusat dengan dua faktor. Faktor pertama konsentrasi enzim papain (0,1%; 0,3%; 0,5%) dan faktor kedua suhu pemanasan (65ºC; 75ºC; 85ºC). Hasil solusi optimal diperoleh pada perlakuan konsentrasi enzim papain sebesar 0,21% dan suhu pemanasan sebesar 77,73 ºC dengan dangke yang memiliki nilai kadar protein sebesar  11,93%, total padatan terlarut whey dangke sebesar 6,310Brix dan rendemen sebesar 14,44%. Warna netral, tekstur agak tidak menyukai, rasa tidak menyukai dan aroma netral. Kata Kunci: Dangke; Enzim Papain; Response Surface Method; Suhu  PemanasanABSTRACT The purpose is to determine the concentration of the papain enzyme and heating temperature the optimal in order to obtained with quality and good consumer acceptance. The study was designed used the Response Surface Method with Centralized Composite Design with two factors. The first factor is the concentration of the papain enzyme (0.1%; 0.3%; 0.5%) and the second factor is the heating temperature (65ºC; 75ºC; 85ºC). The optimal solution results obtained in the treatment of papain enzyme concentration of 0.21% and heating temperature of 77.73 ºC with dangke which has a protein content value of 11.93%, the total dissolved solids of whey dangke amounted to 6.310Brix and the yield of 14.44%. Neutral color, somewhat disliked texture, disliked taste and neutral aroma.Keywords: Dangke; Heating Temperature; Papain Enzyme; Response Surface Method
Utilization of Corn Flour (Zea mays L.) as Material Subtitution for Ice Cream Cone Rismawati, Devi; Pulungan, Maimunah Hindun; Rahmah, Nur Lailatul
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.03

Abstract

Flour needs that continue to increase will have an impact on increasing the need for flour in Indonesia. To reduce this increase, wheat flour substitution is needed. This study aims to determine the right amount of corn flour substitution for wheat flour which produces the best quality for physical properties (rendement, the thickness, the breakability, the endurance of cone to ice cream) and chemical properties (moisture content, protein content, reducing sugars) and knowing consumer acceptance of cone produced. The study was made using Factorial Randomized Block Design (FRBD) with two factors. The first factor is the proportion of corn flour and wheat flour has 5 levels (0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, 100%: 0%). The second factor is the roasting time with 3 levels (20 minutes, 25 minutes, 30 minutes). Parameters observed included water content, protein content, reducing sugar, rendement, the thickness, the breakability, the endurance of cone to ice cream and organoleptic properties such as color, aroma, texture, taste. Data obtained from physical and chemical tests were analyzed using variance (ANOVA). The results analysis of variance have significant differences so that the Smallest Significant Difference Test (LSD) is performed with a real level of 5%. Then the best selection was made from each treatment. The best selection results obtained in the treatment of 100% corn flour and 0% wheat flour with a time of 30 minutes has a moisture content of 3.52%, protein content 0,0007%, reducing sugar 0,0007%, yield 85,13%, thickness 2, 71 mm, fracture 0.26 N and cone resistance to ice cream 68 minutes 5 seconds.Keywords: Cone, Consumer Acceptance, Corn Flour, Corn
Ice Cream Cone Product Development Based On Purple Sweet Potato (Ipomoea batatas L.) (Study Substituted Purple Sweet Potato Flour and Baking Time) insiah, halimatul; pulungan, maimunah hindun; rahmah, nur lailatul
Journal of Food and Life Sciences Vol 4, No 1 (2020)
Publisher : University of Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jfls.2020.004.01.01

Abstract

This study aims to dcidee the subtitution of the use of purple sweet potato flour and baking time in making of ice cream cones and knowing consumer acceptance of ice cream cone purple sweet potato. Experiments using Least Significance Different (LSD) consisted of 2 factors. The first factor is the subtitution for purple sweet potato flour (P) and the second factor is baking time (W). The P factor has 4 levels, namely 100%, 75%, 50%, and 25%. The W factor has 3 levels, namely 20 minutes, 25 minutes, and 30 minutes. Parameters of observation based on yield, thickness, fracture, resistance of ice cream cone, water content test, protein content, and reducing sugar content. The best treatment results were followed by organoleptic tests using a hedonic scale (color, flavor, taste, and texture) carried out by 30 semi-trained panelists. Physical and chemical data were analyzed by ANOVA variance (α = 0.05) and if significantly different continued with LSD test (α = 0.05). The selection of the best treatment used the Multiple Attribute method. Organoleptic data were analyzed by Friedman test (α = 0.05). The best treatment results were obtained subtitution of 75% purple sweet potato flour with 20 minutes baking time. The best treatment has characteristics of water content of 4.07%, yield of 0.98%, fracture of 0.67N, thickness of 2.67mm, resistance of cone 85 minutes, protein content of 27.4656 mg/L, reduced sugar content of 3.8931 mg/L, and organoleptic test results with a scale of 1-5 were obtain on average color 3.73, flavor 3.57, taste 3.57, and texture 2.97. Keywords:  Purple Sweet Potato Flour, Quality of Ice Cream Cone, Wheat Flour
Perbaikan Desain Kemasan Produk Biskuit Brownies Menggunakan Metode Quality Function Deployment (QFD) Maimunah Hindun Pulungan; Lisha Dwi Hastari; Ika Atsari Dewi
Teknotan: Jurnal Industri Teknologi Pertanian Vol 13, No 2 (2019): TEKNOTAN, Desember 2019
Publisher : Fakultas Teknologi Industri Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24198/jt.vol13n2.2

Abstract

UKM Canggi Fully merupakan industri yang memproduksi biskuit brownies Cripyx yang dikemas dalam bentuk standing pouch berwarna merah berisi 60 gram. Penampilan desain visual kurang menarik serta bahan kemasan kurang tebal dan kokoh sehingga produk mudah patah dan pelanggan ragu membeli produknya. UKM ingin memperluas segmentasi pasar dan memenuhi permintaan pelanggan maka dilakukan perbaikan desain kemasan biskuit brownies menggunakan metode QFD sehingga diketahui atribut tingkat kepentingan pelanggan, respon teknis yang dapat dilakukan produsen dan desain kemasan yang diterima pelanggan dan produsen. Hasil penelitian menunjukkan atribut yang diinginkan pelanggan adalah kapasitas produk, desain grafis, dimensi, bentuk, kekuatan dan ketahanan kemasan. Respon teknis yang dapat dilakukan produsen adalah desain visual modern, warna kemasan menarik, gambar produk dan kejelasan informasi, dimensi sesuai kapasitas, kapasitas produk lebih banyak, bentuk kemasan ergonomis, bahan kemasan lebih tebal, tahan tumpukan dan tidak mudah rusak. Rancangan desain kemasan biskuit brownies yang diterima produsen yaitu, kemasan toples berbentuk persegi panjang sebagai kemasan primer dilapisi kemasan sekunder dengan bahan kertas art paper dengan gramatur kertas 260 gram dan bagian luar kertas diberi laminasi doff. Dimensi kemasan yang digunakan memiliki panjang 14 cm, lebar 8 cm, dan tinggi 7 cm, dengan perpaduan warna krem, cokelat dan merah serta memiliki kapasitas 280 gram.
EVALUATION OF THE BLACK GARLIC FERMENTATION CHRACTERISTIC USING CAMION (BLACK GARLIC FERMENTATION MACHINE) Melati Ayuning Putri; Maimunah Hindun Pulungan; Sukardi Sukardi
Jurnal Agroindustri Vol 10, No 2 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.2.156-167

Abstract

Co-Authors Andry Prasetyo Putro Ika Atsari Dewi Ika Atsari Dewi insiah, halimatul Kamilia, Marta Muthia Lisha Dwi Hastari Melati Ayuning Putri Nur Hidayat Nur Lailatul Rahmah Ramadan, Awal Rismawati, Devi Sakunda Anggraeni Sri Suhartini Sukardi Sukardi Wignyanto Wignyanto