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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Heryani, Susi
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(Production Biodiesel of Used Cooking Oil by Using Palm Sugar Bunches Ash as Catalyst) Alamsyah, Rizal; Hawani Lubis, Enny; Heryani, Susi
Warta Industri Hasil Pertanian Vol 27, No 01 (2010)
Publisher : Balai Besar Industri Agro

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Research on production of used cooking oil by using palm sugar bunches ash as catalyst has been conducted. This research was aimed at investigating to the variation of transesterification time (2,3 and 4 hours) by adding 5% palm sugar bunches ash catalyst. The result of transesterification show the use of palm sugar bunches which is uncomposted give better result than the used of composted in tern of kinematic viscosity value. For other parameter (acid value, glycerol total contain, ester value) using either composted or non composted give biodiesel that meet biodiesel requirement No. 04-7182-2006. Based on the research, it could be concluded that 2 hours transesterifikation using non composted catalyst give biodiesel requirement whit yield of metil ester 87,90% and acid value 0,73 mg KOH/g, kinematic viscosity 2,39 cSt, glycerol total contain 0,128 (%b/b) and aster content 98,72 (%b/b). While a composted catalyst give kinematic viscosity value between 1,69 - 1,98, that is not meet biodiesel requirement (2,3 - 6,0 cSt).
Pengaruh Perbandingan Asam Format Dan Hidrogen Peroksida Dalam pembuatan Senyawa Epoksi Dari Minyak Kelapa Sawit Alamsyah, Rizal; Susanti, Irma; Christian Siregar, Nobel; Heryani, Susi
Warta Industri Hasil Pertanian Vol 30, No 02 (2013)
Publisher : Balai Besar Industri Agro

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Senyawa epoksi merupakan produk komersial yang dapat diterapkan untuk beberapa tujuan seperti plasticizer, stabilizer, dan coating resin polimer, serta antioksidan dalam pengolahan karet alam. Penelitian ini bertujuan untuk membuat senyawa epoksi berbasis minyak sawit kasar dengan melakukan optimasi proses dengan variabel pelarut, suhu, dan katalis. Penelitian ini menggunakan bahan aku minyak kelapa sawit (CPO), katalis amberlite, H2SO4, H2O2, benzena, heksana, dan asam format. Parameter yang diamati meliputi bilangan oksigen oksiran, bilangan iod, bilangan asam, bilangan penyabunan, dan fourier transform infrared spectroscopy (FTIR. Hasil penelitian menunjukan semakin tinggi perbandingan H2O2 dan asam formiat menyebabkan pembentukan senyawa epoksi yang semakin baik ditunjukan dengan bilangan oksiran yang semakin tinggi.Perbandingan yang optimum antara H2O2, dan asam formiat adalah 2:1 Hasil penelitian menunjukan bahwa kondisi yang optimal pembuatan epoxy diperoleh dengan menggunakan pelarut benzene sebanyak 25% dari CPO, katalis amberlite, pada suhu 70C selama 6jam. Hasil analisis menunjukan bilangan oksigen oksiran 6, 20% bilangan iodium 12,6 (g iod/100g), bilangan asam 8,96 (mg KOH/g), bilangan penyabunan 202 (mg. KOH/g).
The Optimation of Shrimp Shells Demineralisation, Deproteinisation, and Deasetilation on Water Soluble Chitosan Production Alamsyah, Rizal; Heryani, Susi; Susanti, Irma
Warta Industri Hasil Pertanian Vol 29, No 01 (2012)
Publisher : Balai Besar Industri Agro

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Shrimps shell still considered a solid waste (solid waste) and the problem of environmental pollution. Shrimp shell processing into high value-added products such as chitin and chitosan water soluble can expand its application in user industries. This study was aimed to obtain optimal condition for shrimp shells which resulted from quick frozen shrimp into water soluble chitosan (WSC). Stage of the process was conducted on the extraction of chitin (demineralization and deproteinasi), extraction of acid-soluble chitosan (ASC) (deacetylation), and manufacture of water-soluble chitosan. Demineralization of shrimp shells performed using 1 N HCL, the ratio (1:4), at a temperature of 70-75 C. Deproteinisasi performed using NaOH 3.5%, ratio (1:4) at a temperature of 80-85 C, the results of the deproteinisasi is chitin. Extraction of chitosan (deacetylation process) is done using NaOH 50%, ratio (1:20) at a temperature of 120-140 C. Demineralization, deproteinization, and deacetilation were conducted for 4 and 6 hours. One treatment was also conducted to produce ASC by applying directly deacetilation NaOH 50% at 140 C without demineralization and deproteinization. For the WSC stage, ASC producd was then mixed with DMAc (dimethyl acetate), stored (for aging), separated, washed, dried, and blended. The best treatment is demineralization process step, deproteinisasiand deacetylation for 4 hours, which ASC yield of 28.33% and WSC 15.46%. As for the process of direct deasetilisasi, produced the greates chitosan. The best characteristics of WSC was expressed in term of solubility (5 mg WSC/250 mL water), moisture content (10,0%), mineral or ash content (0.16%), nitrogen content (2.11%), viscosity (6 cps), and degree of deacetylation (64,75%).
Pengaruh Perlakuan Blansing dan Variasi Penggunaan Gula Terhadap Karakteristik Organoleptik dan Daya Terima Dendeng Jamur Tiram Aviana, Tita; Heryani, Susi
Warta Industri Hasil Pertanian Vol 33, No 02 (2016)
Publisher : Balai Besar Industri Agro

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Abstract

Pada penelitian ini dilakukan formulasi dan karakterisasi dendeng berbahan baku jamur tiram (Pleurotus ostreotus). Penggunaan jamur tiram sebagai bahan baku menjadikan produk dendeng jamur sebagai salah satu pangan alternatif vegetarian. Bau langu khas jamur yang kurang disukai merupakankendala, dandiperlukan perlakuan pendahuluan untuk menghilangkan bau langu agar menghasilkan produk dendeng dengan mutu organoleptik yang disukai, dengan proses blansing. Formulasi dendeng menambahkan gula merah dan gula pasir sebagai pengikat dan pembentuk tekstur dendeng. Proses pengolahannya adalah penyortiran, blansing, penirisan, pengecilan ukuran, pencampuran bumbu, pencetakan, pengeringan, dan pengemasan. Analisa yang dilakukan meliputi analisa proksimat dan ujiorganoleptik melalui uji kesukaan terhadap 20 orang panelis produk dendeng jamur. Hasil uji sensori menyatakan bahwa dendeng menggunakan jamur giling dengan penambahan gula merah dan gula pasir (D2G2) disukai panelis . Hasil analisa sifat fisik dan kimia terhadap produk akhir menunjukkan bahwa produk D2G2 memiliki kadar air 12,8%, kadar abu 4,72%, kadar protein 4,58%, kadar lemak 0,98%, karbohidrat 76,9%, kadar serat makanan 8,06% dan vitamin B2 <0,25 mg/kg
Co-Authors Alamsyah, Rizal Aviana, Tita Christian Siregar, Nobel Hawani Lubis, Enny Susanti, Irma