The objectives of this research were to study the effect of fish and flour formulation as well as centre point temperature on the thermal diffusivity and shelf life of pempek lenjer. The parameters observed were the temperature of pempek at several position: i.e. (r 0 ) = 0 cm, r 1 = 1 cm, r 2 = 2 cm, cooking time, change of textural value, total volatile nitrogen and total microbes of pempek during storage. Data temperature distribution was analyzed by using diffusivity at center point model, and random diffusivity models through computer program of Engineering Equation Solver (EES) Ver 8.91. The shelf life data was analyzed by using linear regression to determine the relationship between storage time and the measured variables which was followed by calculating using Arrhenius method to compare the decrease of pempek lenjer quality. The results showed that thermal diffusivity coefficient of pempek lenjer for formula 1 was in the range of 0.321 to 1.515 .10 -7 m 2 /s, for formula 2 was in the range of 0.297 to 1.389.10 -7 m 2 /s, for formula 3 was in the range of 0.378 to 1.471 . 10 -7 m 2 /s and for formula 4 was in the range of 0.2778 to 1.620.10 -7 m 2 /s.The research results showedthat longerstorage time results in lower values of texture, but produced higher value of total volatile nitrogen and total microbes. The lowest Eavaluefrom the measured variablewas totalmicrobes which can be used as the main parameter of deterioration for pempek lenjer during storage. The shelf life of pempek lenjer based on total microbes value was in the range of 27 to 33 hours Abstrak Tujuan penelitian inimempelajari pengaruh formula ikan dan tepung, serta suhu terhadap difusivitas panas dan umur simpan pempek lenjer. Variabel yang diukur adalah suhu sampel pempek pada titik pusat (r 0 ) = 0 cm, r 1 = 1 cm, r 2 = 2 cm,lama pemasakan pempek, perubahan nilai tekstur, total volatil nitrogen dan total mikroba selama penyimpanan. Data distribusi suhudianalisis menggunakan model difusivitas panas pada titik sebarang, dan model difusivitas panas pada titik pusat dengan program computer Engineering Equation Solver (EES) Ver 8.91. Data umur simpan dianalisismenggunakan regresi linier untuk melihat hubungan antara lama penyimpanan dengan tekstur, total volatil nitrogen, dan total mikroba yang diukur, dan dilanjutkan dengan perhitungan cara Arrhenius untuk membandingkan penurunan mutu pempek lenjer. Hasil penelitian menunjukkan bahwa koefisien difusivitas panas pempek lenjer pada formula 1 adalah interval 0,321 -1,515. 10 -7 m 2 /s, pada formula 2 adalah 0,297 -1,389.10 -7 m 2 /s, pada formula 3 adalah 0,378 -1,471. 10 -7 m 2 /s, dan formula 4 adalah 0,2778 -1,620.10 -7 m 2 /s.Semakin lama penyimpanan, tekstur semakin menurun, tetapi total volatil nitrogen dan total mikroba semakin meningkat. Nilai Ea terendah pada total mikroba, sehingga dapat dijadikan parameter kunci kerusakan pempek lenjer selama penyimpanan. Umur simpan pempek "lenjer" berdasarkan total mikroba selama 27 -33 jam.Kata kunci : difusivitas panas, umur simpan, pempek
Palm oil mill effluent (POME) contains high amounts of organic matter, potentially as a source of environmental pollution. The processing of POME in anaerobic ponds is produced by biomethane, which is a greenhouse gas and also is a potential as a renewable energy source. Indonesia is the world's largest CPO producer, but POME processing is still mostly done by conventional methods without methane capture. In this system, the value of methane emitted into the atmosphere is unknown. This research focused on estimating the methane emissions in anaerobic ponds (AP) multiple feeding wastewater treatment plants (WWTPs) for land applications, with CH 4-meter systems based on TGS2611 sensors, SHT11 and microcontrollers, and using closed static chambers. The sampling of wastewater and methane gas was carried out in October-November 2018. The results showed that the methane gas emissions in combined anaerobic ponds (AP2-AP1) and AP3 were 43,704 and 35,321 mg/m 2 /day respectively, and a total of 405.358 and 61.812 kg/day sequential on AP2-AP1 (9,275 m 2) and AP3 (1,750 m 2). It was obtained from the correlation between methane emissions with removed COD as a conversion coefficient of 0.2107 kg CH 4 /kg COD removed. On the basis of linear regression with R 2 0.9725, it was still below the theoretical value (stoichiometry) of 0.25 kg CH 4 /kg COD removed. From the conversion coefficient, COD removed, and the amount of POME in 2018, which was 104,179 m 3 , contributed to emitting 462 tons of methane from the entire anaerobic pond. This conversion coefficient can be used to quickly estimate the methane emissions in Indonesian palm oil mills.
Pempek is a typical food of Palembang, South Sumatra, Indonesia, mostly processed in the form of wet with a moisture content of 50-60%, so that it only lasts for 3-4 days. In order for pempek to long last, it was processed into instant pempek using the freeze drying method. Pempek had tube form with a size of 3 cm in high and 4 cm in diameter. This study was aimed to see the freeze drying pressure and time to length of cooking, density, and lightness of instant pempek. Stored pempek at temperature of -50° C was carried out freeze drying with a pressure of 0.002 bar, 004 bar, 0.006 bar, and 0.008 bar for 38 hours, 40 hours, 42 hours, and 44 hours with a methodology of Split the Duncan Real Distance Difference Test Plot Design. The result showed that the pressure and time had very significant effect on the length of cooking, density and lightness of pempek. P3 (0.006 bar) pressure treatment affected shorter cooking time of pempek about 10.83 minutes, L2 treatment has 14.17 minutes for cooking times and the P3L2 treatment combination has low density of 0.71 g / cm3 and color brightness (lightness) about 85.38, almost resemble with white color. Making instant pempek with freeze drying method gave better results in ways of shorter and faster cooking time than instant pempek by other drying methods. Keywords: cooking length, freeze drying, instant pempek
Emissions of carbon dioxide equivalent (CO2eq) will continue to increase along with human activities that continuously carry out land conversion activities, increased use of vehicles, increased waste, and other activities. This study aims to analyze the factors causing an increase in carbon dioxide emissions in urban areas and plant-based control using causal loops with a dynamic systems approach. Through the analysis method using the causal loop, then determined the cause and effect relationship of each CO2eq emission source variable and its control efforts in Prabumulih City. The results of this study describe the causal loop relationship, both positive and negative relationships between variables from urban CO2eq emission sources and emission control by optimizing plant species as an absorber of CO2eq emissions.
The physical properties of fibres produced from pineapple leaves can vary due to the differences in growing locations within a stem and are influenced by leaf growth age. Pineapple leaf fibres require quality increase, particularly in dyeing. The utilizing of natural dyes ingredients from suji (Dracaena angustifolia) leaves extract, turmeric (Curcuma domestica val) and sappan (Caesalpinia sappan [L.]) wood have friendly impact on the environment. Various types of natural dyes and leaf fibres growing location within the stems of pineapple plants and the color intensity are carefully examined in this study. The diversity of natural dyes used in dyeing influenced the fibres color intensity of pineapple leaves. Pinneaple leaf fibers growing loccation within pineapple stems impacted fibre color lightness intensity, the axis a* and b* colors. The utilization of pineapple leaf fibers from the base of plant stem is more suitable to be used as textile raw material due to its higher lightness level.
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