ABSTRAKPencarian bahan energi alternatif yang tidak berkompetisi dengan pangan dan pakan sangat perlu dan mendesak. Biomassa lignoselulosa merupakan salah satu sumber energi terbarukan yang potensial. Metode penggandaan produksi bioenergi dari skala laboratorium ke skala industri perlu dikaji untuk pengembangan. Penelitian ini bertujuan untuk mendapatkan metode penggandaan produksi bioetanol dari tongkol jagung. Percobaan produksi bioetanol dari skala laboratorium ke skala industri dilakukan dengan metode Pg/V tetap (tenaga pengadukan per volume). Perhitungan penggandaan skala berdasarkan data reologi cairan fermentasi dan spesifikasi fermentor yang digunakan. Hasil penelitian menunjukkan penggandaan skala produksi bioetanol dengan kapasitas bioreaktor 200 l, menghasilkan volume kerja 65% atau 130 liter dengan tinggi cairan fermentasi 0,840 m, diameter tangki bioreaktor 0,441 m, diameter pengaduk jenis turbin pipih 0,187 m, dan kecepatan agitasi 66,34 rpm. Berdasarkan perhitungan dasar penggandaan produksi bioetanol dengan kapasitas bioreaktor 10.000 l diperoleh volume kerja 65% atau 6.500 l dengan tinggi cairan fermentasi 2,87 m, diameter tangki bioreaktor 1,49 m, diameter pengaduk jenis turbin pipih 0,63 m, dan kecepatan agitasi 29,52 rpm.Kata kunci: jagung, tongkol, lignoselulosa, bioetanol, penggandaan produksi ABSTRACTThe effort to search for alternative energy materials that do not compete with food and feed is necessary and urgent. Lignocellulosic biomass is one potential source of renewable energy. Scalinge up methodproduction of bioenergy production from laboratory scale to industrial scale needs to be studied and developed. The aim of this study is to find get scalinge up method o0f the bioethanol production from corn cobs. An Eexperiments on scalinge up of bioethanol production from laboratory scale to industrial scale was is done by the Pg / V constant method (stirring power per volume). Scale up calculations based on data from fermented liquid rheological characteristics and specifications fermenters are used. The results showed that the calculation of basic scale up bioethanol production capacity bioreactor of 200 l, obtained working volume of 65% or 130 l, high of liquid fermentation 0.840 m, diameter tank bioreactor 0.441 m, diameter of a stirrer of turbine type of flat 0.187 m and the speed of agitation at 66.34 rpm. Based on the calculation of basic scale up bioethanol production capacity bioreactor of 10,000 l, obtained working volume of 65% amounting to 6,500 l, high of liquid fermentation 2.87 m, diameter tank bioreactor 1.49 m, diameter of a stirrer of turbine type of flat 0.63 m and the speed of agitation at 29.52 rpm.
ABSTRAKDurian tergolong buah klimakterik dengan tingkat respirasi tinggi, sehingga menyebabkan umur simpannya pendek karena proses pematangan buah berlangsung cepat. Laju respirasi dapat ditekan dengan mengatur kondisi atmosfir lingkungan dan penyimpanan pada suhu rendah. Mengkondisikan atmosfir lingkungan untuk buah dapat dilakukan dengan mengaplikasikan teknik pengemasan atmosfir termodifikasi (Modified Atmosphere Packaging/MAP) dan vakum. Tujuan penelitian adalah untuk mengetahui pengaruh aplikasi teknik pengemasan terhadap umur simpan buah durian. Penelitian dilakukan terhadap buah durian Perwira dengan tingkat ketuaan 1-3 hari sebelum jatuh yang berasal dari Majalengka, Jawa Barat, Indonesia. Sebelum dilakukan pengemasan, buah durian dibersihkan kemudian dicelupkan ke dalam ekstrak lengkuas 5%, dicelupkan dalam larutan lilin 4 % dan selanjutnya ditiriskan. Masing-masing sebanyak 16 buah durian yang sudah kering kemudian dikemas secara MAP menggunakan plastik PE ketebalan 0,04 dan 0,06 mm dengan 16 perforasi berdiameter 0,5 cm dan secara vakum. Buah yang sudah dikemas kemudian disimpan pada suhu 13-15°C dan 20-22°C. Respon yang diamati meliputi umur simpan, total padatan terlarut (TPT), keretakan, pH, vitamin C, total asam, warna, tekstur, dan organoleptik. Hasil penelitian menunjukkan penggunaan kemasan vakum menunjukkan kandungan TPT dan tingkat keretakan buah yang lebih rendah dibandingkan dengan kemasan MAP, namun tidak berpengaruh terhadap pH, vitamin C, dan total asam. Jenis kemasan juga tidak berpengaruh terhadap warna buah durian, namun pada tekstur menunjukkan bahwa jenis kemasan vakum dapat mempertahankan tekstur lebih baik dibandingkan dengan kemasan MAP. Buah durian dikemas secara MAP menggunakan plastik PE berketebalan 0,06 mm dengan perforasi 0,5 cm ataupun vakum dan disimpan pada suhu dingin 12-15°C dapat meningkatkan umur simpan buah durian hingga 21 hari. Durian classified as climacteric fruit with high respiration rate, thus causing short shelf life because the fruit ripening process takes place quickly. The respiration rate can be suppressed by regulating the environmental and atmospheric conditions of storage at low temperatures. Conditioning the environmental atmosphere for the fruit can be done by applying modified Atmosphere Packaging (MAP) and vacuum techniques. The purpose of this research was to know the influence of application of packaging technique to the durian shelf life durian. The study was conducted on durian Perwira fruit with a degree of aging 1-3 days before falling from Majalengka, West Java, Indonesia. Before packing, durian fruit was cleaned and then dipped into 5% galangal extract, dipped in 4% wax solution and then drained. Each of the 16 dried durians was then packed in MAP using a PE plastic thickness of 0.04 and 0.06 mm with 16 perforated diameters of 0.5 cm and vacuum. The packaged fruit was then stored at a temperature of 13-15 ° C and 20-22 ° C. The observed responses include shelf life, total dissolved solids (TPT), cracking, pH, vitamin C, total acid, color, ...
Banana cv mas (Musa acuminata, L.) is one type of banana which is the superior fruit of Indonesia. Banana has the highest production among fruits in Indonesia. Besides having a delicious taste of banana cv mas kirana has a very interesting appearance, but the simultaneous ripened fruit in large numbers becomes an obstacle in its trade. Ethylene treatment is the primary choice to overcome the trade obstacles. The treatments given for banana fruit were: (i) The concentration of ethylene are 0, 100, 150 and 200 ppm with 24 hours of exposure duration; (ii) Temperature of ripening room (ripening chamber): ambient (25-30°C) and (15-20°C) with RH in the range 80 - 95% and CO2 observations / measurements performed periodically to keep the concentration not more than 1% in ripening room / chamber. Banana cv mas kirana look ripe simultaneously on ethylene treatment occurring on the fifth day in the room with ambient condition, while the skin color of banana control is still green. While the banana cv mas kirana simultaneously ripens after the seventh day. The concentration of ethylene at 100 ppm is effective and efficient for ripening the banana cv mas kirana
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