ABSTRAKMinyak nilam yang diproduksi oleh petani lokal umumnya masih memiliki mutu rendah yang disebabkan oleh proses penyulingan yang relatif singkat serta masih menggunakan metode dan peralatan yang sederhana. Rasio refluks pada distilasi fraksinasi dapat digunakan sebagai perlakuan untuk meningkatkan mutu minyak nilam. Penelitian ini bertujuan untuk mengetahui pengaruh dari rasio refluks terhadap mutu dan karakteristik minyak nilam hasil distilasi fraksinasi serta kondisi proses yang terjadi. Metode penelitian yang digunakan adalah metode eksperimen dengan analisis deskriptif. Penelitian ini dilakukan dengan tiga variabel penelitian yaitu rasio refluks (20:1), (30:1), dan (40:1) dengan pengulangan sebanyak tiga kali, serta diatur untuk menghasilkan 3 fraksi (cut) pada masing-masing variabel penelitian. Parameter yang diukur meliputi rendemen proses, kadar patchouli alcohol, warna, bobot jenis, indeks bias, bilangan asam, dan kelarutan dalam etanol 90%. Hasil penelitian menunjukkan bahwa rasio refluks tidak memberikan pengaruh yang signifikan terhadap karakteristik minyak nilam yang dihasilkan pada cut yang sama, kecuali pada nilai bilangan asam. Rasio refluks (20:1) sudah cukup baik dalam menghasilkan mutu minyak nilam, khususnya pada cut 3 karena memiliki kadar patchouli alcohol yang tinggi sebesar 85,39%, serta serta memiliki kondisi proses paling efisien karena memiliki waktu proses paling singkat, yaitu 13,28 jam serta menghasilkan rendemen tertinggi sebesar 95%. Kata Kunci: distilasi fraksinasi, minyak nilam, rasio refluks ABSTRACT Patchouli oil produced by local farmers commonly has low quality caused by relatively short distillation process and still use simple methods and equipments. Reflux ratio in fractional distillation can be used as treatment to increase patchouli oil quality. This study aimed to know the effect of reflux ratio on patchouli oil quality and properties also the conditions that being occurred during process. The method used in this study
Guaiene is one component of patchouli oil, which is used in the flavor and pharmaceutical industries. It can be isolated using vacuum fractionation distillation. This study aim to study the effect of isolation stages on the performance of the distillation process. The method used is the descriptive method with two-stage fractionation and one-stage fractionation as its treatment. In one-stage fractionation, patchouli oil is fractionated with 8 temperature ranges: 249–261, 261–273, 273–280, 280–286, 286–291, 291–302, 302–319, and 319–321 °C. At two-stage fractionation, fractionation was carried out to obtain the patchouli alcohol component as the highest component of patchouli oil, then guaiene was isolated from the remaining fractions with 5 temperature ranges: 249–261, 261–274, 274–281, 281–287 and 287– 300 °C. Vacuum fractionation distillation was conducted using the BR 36–100 Spinning Bend Distillation System. The results showed that at one-stage fractionation produced 5 cut fractions, while the fractionation of two-stage fractions produced 2 cut fractions. One-stage fractionation takes longer time than two-stage fractionation (23.12 and 19.32 hours, respectively), with electricity consumption also being greater, 207.83 and 176.18 kWh, respectively.
Chemical characteristics of coffee are depended on types of coffee. Different types of coffee have the unique characteristic. Chemical components have significant effects on taste and aroma of brewing. Those characteristics are the result of volatile and nonvolatile components during roasting then affecting taste. Kopi Luwak has distinct chemical and taste from regular coffee. On previous research, Marcone (2004b) and Mahendratta et al. (2011) explained that quality improvement on Kopi Luwak is result of lower protein content and higher fat content compared to regular coffee. Lower protein content reduces bitter taste while higher fat content can increase body or feeling heavy. The aim of this research was to obtain information about chemical compound of Kopi Luwak and regular Arabica coffee. From this study, it can be analyzed that protein content of regular green coffee beans was 9.48%, and regular roasted bean was 11.3% while protein content of Kopi Luwak green bean was 8.8%, and its roasted bean was 10.12%. Further, caffeine content had been analyzed where regular coffee beans contained 0.70% and its roasted bean contained 0.61% while caffeine content of green bean from Kopi Luwak was 0.51%, and its roasted bean was 0.47%. pH valued was also observed where regular green bean was 6.7 and regular roasted bean was 6.9 while green bean of Kopi Luwak was 5.3 and its roasted bean 5.7. Moreover, sugar content of regular coffee beans was 1.9% and its roasted bean was 0.015% while sugar content of Kopi Luwak green bean was 1.6% while its roasted bean was 0.013%. Fat content of regular green coffee beans was 8.5% and its roasted bean was 11.7% while fat content of Kopi Luwak green bean was 9.3% and its roasted bean was 12.2%. Fatty acid content of regular coffee beans consisted of hexadecanoic acid with area 40.3%, Kopi Luwak bean was 44.3%, and octadecenoic content with area 2.46% while Kopi Luwak bean was 7.12%.
Arabitol byproduct on the production of biodiesel Reutalis trisperma has calories of 0.2 cals / g equivalent to the level of sweetness of sucrose can be produced by using the yeast of Debaryomyces hansenii. The research was done by experimental method and descriptive analysis with two replications. The variation in this study was the ratio between the concentration of glycerol substrate and the fermentation medium added to 250 m / L of work volume in five treatments, namely: A (1: 16) crude glycerol, B (1: 16) pure glycerol, C (1: 8) crude glycerol, D (1:5) crude glycerol, and E (1:4) crude glycerol. The experimental results that the D. hansenii ITB CC R85 yeast may accumulate the formation of arabitol during the stationary phase at 120 h. The best fermentation condition was obtained at treatment C with a specific growth rate (μ) of 0.0608/h, arabitol concentration of 0.2373 g / L, the yield of arabitol to glycerol (Yp / s) of 0.0041 g / g, the yield of biomass to the substrate (Yx / s) of 0.3214 g / g.
In search of biofuel as sustainable energy alternatives for anticipating the gradually decreasing fossil fuel that surely would affect engine performances of industrial machinery as a whole, the research herewith was aimed to confirm that oil obtained from compressing Sunan pecan seeds (Reutalis trisperma) is the suitable unedible raw oil material to be processed. By carrying out esterification and transesterification processes, the oil became biofuel which consists of various forms of long-chains components of fatty acid methyl ester (FAME). To make it usable for diesel engine, steps of further processes have been done, i.e., purification and fractionation to produce FAME of single fatty acid components as well as selecting them by PROMETHEE method. The result showed that FAME with single unfractionated fatty acid components was closed to diesel oil characteristics and so the most appropriate biofuel for internal combustion engine.
Biodiesel merupakan bahan bakar alternatif yang berasal dari minyak nabati. Kemiri sunan (Reutealis trisperma) merupakan salah satu tanaman yang memiliki potensi sebagai bahan baku biodiesel. Untuk mendapatkan mutu biodiesel yang optimal, perlu dilakukan peningkatan asam lemak ester yang relevan melalui proses destilasi fraksinasi. Penelitian ini bertujuan untuk mengetahui pengaruh temperatur destilasi fraksinasi terhadap mutu biodiesel, mengetahui fraksi biodiesel dengan rendemen dan mutu terbaik, serta mengetahui mutu biodiesel kemiri sunan. Metode yang digunakan adalah metode eksperimental dengan analisis deskriptif. Destilasi fraksinasi dilakukan dengan tiga perlakuan suhu yaitu A = 260-330°C; B = 330-348°C; dan C = 348-360°C. Percobaan dilakukan sebanyak tiga kali ulangan. Hasil penelitian menunjukkan bahwa biodiesel terdestilasi pada perlakuan A dan B. Fraksi biodiesel terbaik apabila ditinjau dari kebutuhan mesin dan kebutuhan proses merupakan fraksi biodiesel hasil perlakuan A dengan perolehan nilai terbaik dari rendemen, viskositas kinematik, densitas, kadar air, bilangan asam, bilangan iod, titik nyala, serta angka setana secara berturut-turut adalah 16,08%; 2,69 mm2/s; 872,27 g/cm3; 0,22%; 0,27 mg KOH/g minyak; 17,83 g-I2/100 g minyak; 288,33°C; dan 71,50.Kata Kunci: Biodiesel, kemiri sunan, destilasi fraksinasi
Ganitri (ElaeocarpusganitrusRoxb) is a plant that is grown in A B S T R A KGanitri (Elaeocarpus ganitrus roxb) merupakan salah satu tanaman yang banyak ditanam di Indonesia sebagai pohon pelindung. Biji ganitri banyak dihasilkan di Indonesia, tetapi belum dimanfaatkan secara maksimal. Biji ganitri asal Indonesia belum banyak diketahui kandungan kimianya, sehingga baru dimanfaatkan sebatas perhiasan dan perdagangan. Penelitian ini dilakukan untuk mengetahui kandungan kimia minyak ganitri berdasarkan proses ekstraksi. Metode penelitian yang digunakan adalah rancangan acak lengkap dan metode deskriptif kualitatif untuk analisis kimia minyak. Hasil penelitian menunjukkan bahwa minyak ganitri memiliki kandungan kimia: kadar FFA sebesar 66,05 %, bilangan Iodsebesar 5,66, bilangan Penyabunan sebesar 38,42 mg KOH/g, bilangan Asam sebesar 51,79 %, kadar minyak 74,61 %, dan rendemen sebesar 47,84 %.
Abstract. Image processing method has been used in non-destructive tests of agricultural products. Compared to manual method, image processing method may produce more objective and consistent results. Image capturing box installed in currently used tomato grading machine (TEP-4) is equipped with four fluorescence lamps to illuminate the processed tomatoes. Since the performance of any lamp will decrease if its service time has exceeded its lifetime, it is predicted that this will affect tomato classification. The objective of this study was to determine the minimum light levels which affect classification accuracy. This study was conducted by varying light level from minimum and maximum on tomatoes in image capturing boxes and then investigates its effects on image characteristics. Research results showed that light intensity affects two variables which are important for classification, for example, area and color of captured image. Image processing program was able to determine correctly the weight and classification of tomatoes when light level was 30 lx to 140 lx.
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