No abstract

Biodelfurization of petroleum has emerged as a potential alternative to the hydrodesulfurization and oxidative desulfurization processes. However, the main obstacle in its commercial application is the efficiency and practicality of using bacterial cells. Pseudomonas sp. strain KWN5 was tested for the ability to use dibenzothiophene (DBT) in n-tetradecane as the sole sulfur source with two phase oil-water system. The biodesulfurization ability of strain KWN5 was evaluated by immobilized cells with dibenzothiophene as substrates. The cells immobilized by entrapping them with sodium alginate (SA) had high DBT biodesulfurization activity and could degrade 100 mg DBT/L in n-tetradecane of 46.76–100%, depended on concentrations of sodium alginate and cells within 24 h at 37oC with shaking at 160 rpm. The combination of SA concentration of 3% (w/v) with bacterial cells OD660 40 (25.52 mg DCW/mL) has an optimal biodesulfurization activity on 100 mg DBT/L in n-tetradecane, which is equal to 71.85% biodesulfurization. The immobilized cells of Pseudomonas sp. strain KWN5 in alginate beads were more efficient for the degradation of DBT and can be reused for five cycles (220 h) without any loss in their activity. The results of this study clearly show the role of the effects of cell immobilization in increasing the process of biodesulfurization.

Persaingan industri yang semakin ketat di era globalisasi saat ini, menuntut perusahaan untuk meningkatkan kinerja karyawan agar dapat mencapai tujuan secara optimal. PT Indoroti Prima Cemerlang adalah salah satu industri yang bergerak dalam bidang produksi pangan yaitu roti dengan brand yang terkenal yaitu Mr. Bread. Permasalahan yang terjadi di PT. Indoroti Prima Cemerlang adalah ketidakstabilan produktivitas karyawan dari bulan ke bulan. Tujuan penelitian ini yaitu mengetahui perngaruh beban kerja dan kepuasan kerja di PT. Indoroti Prima Cemerlang. Metode yang digunakan pada penelitian ini yaitu metode analisis faktor dengan hasil yang diperoleh yaitu terbentuk 3 faktor yang mempengaruhi kinerja karyawan. Metode yang kedua yaitu uji T dan uji F dengan hasil beban kerja berpengaruh negatif tetapi tidak signifikan sedangkan kepuasan kerja berpengaruh positif dan signifikan terhadap kinerja karyawan. Metode ketiga yaitu Full Time Equivalent dengan hasil perhitungan beban kerja dengan indeks FTE menunjukkan bahwa elemen kerja I memiliki indeks FTE 1,13. Indeks tersebut menunjukkan bahwa beban kerja pada elemen I tergolong normal karena berada pada range antara 1-1,28. Pada elemen kerja II memiliki indeks FTE sebesar 0,14 yang menunjukkan bahwa beban kerja tergolong underload  dengan range nilai FTE antara 0-0,99. Elemen kerja III dan IV  tergolong overload karena berada pada range FTE >1,28.

This study aims to determine the effect of the mixture ratio of surfactant and ginger essential oil on the characteristics of the resulting microemulsion and determine the best ratio of surfactant and ginger essential oil mixture to obtain the best microemulsion characteristics. This experiment used a simple randomized block design (RAK) with a mixture ratio of surfactant and ginger essential oil: 100:0; 98:2; 96:4; 94:6; 92:8; 90:10; 88:12; 86:14; 84:16; 82:18. Data were analyzed using analysis of variance and continued with the BNJ test. The best treatment was the highest ratio of ginger essential oil which still formed microemulsion. The microemulsion with the best ratio was tested for stability against pH and dilution during 8 weeks of storage with observations every 2 weeks. Data were analyzed using linear regression to determine the stability of ginger essential oil microemulsion. The results showed that the ratio of the mixture of surfactants and ginger essential oil had an effect on the characteristics of the resulting microemulsion. The ratio of surfactant and ginger essential oil 96:4 is the best treatment for making ginger essential oil microemulsion with the characteristics of having a transparent microemulsion appearance, turbidity index values before and after centrifugation of 0.225±0.011% and 0.294±0.008% and having a particle size of 12, 5±5.0 nm, the largest droplet size was 11 nm, and was stable for 8 weeks of storage. Keywords: microemulsion, surfactant, ratio, Zingiber Officinale var. Amarum

Cocoa fat are composed of vegetable fat which is contain high stearate acid and palmitate acid and usualy used at pharmacy sector as a suppositoria, in indutrial sector it use as cosmetic based such as lipstick and lip balm, and in food sector it used as a mixing ingredient of chocolate bar, candy, and bakery. VCO (Virgin Coconut Oil) is a clear oil from fresh coconut extraction proces which is contain high antioxidant and laurate acid that good for health benefit. In this study we will learn about comparation effect of cocoa butter and VCO and mixig duration to margarne characteristic. The comparation of cocoa butter and VCO are 65:35, 70:30, and 75:25 and the mixing duration are 10 minute, 15 minute, 20 minute. The result show the increase of cacao butter make margarine have a higer fat contain, texture, and chocolate taste. The resutlt show that both comparation of ingridient and mixing duration give a real imppact to margarine charasteristic. In this study the best treatment is in comparation cacao butter and VCO at 70:30 and with mixing duration for 15 minute. The best margarine characteristic having a result water content14,46±0,37%, fat content90.42±0.61%, texture analyzer2.74 ± 0.19 %, color intencity test L* 34.23±0.04%, a* 17.6 ±0.25%, b* 19.34±0.25% and scoring color 3.40 ±0.51%, taste 3.30 ± 0.51%, and favorites 3.00 ± 0.65 %.