Rice bran is an epidermis of rice produced from 10 - 12% of the rice milling process. Rice bran is susceptible to fat damage due to enzymatic and oxidative processes that cause rancidity, therefore a further process such as heating is needed for stabilization. This study is using the factorial Randomized Block Design (RBD) method, the variables are the type of heating method (autoclave and microwave) and heating duration. Autoclaving (30 min at 75°C) yielded best content value. The heated rice bran has 2.89% water content, 5.79% ash content, 13.87% protein, 7.24% crude fat, 2.68% dietary fibre, 2.04% free fatty acids, and 0.85% peroxides. The contents of free fatty acids, peroxide value, and proximate value from heated rice bran are better than untreated rice bran (control).
Contributing to the solution-finding for the availability of dwindling fossil energy, this study produced charcoal fuel from a biomass mixture of coconut shell waste and coal, using adhesive from meranti wood. The research was conducted by observing the effect of the carbonization temperature parameters and the amount of coal used in the mixture on the quality of charcoal fuel. The quality was evaluated on the calorific value, water content, and ash content. In addition, the data were analyzed mathematically using the response surface methodology to determine the interaction effect of independent variables on the response and to obtain the best conditions for producing charcoal fuel with the desired quality in the variable range of carbonization temperature of 300oC-500oC and coal mass in the range 10-30 grams. The results revealed that the temperature parameter had a significant effect on the calorific value, water content, and ash content. While the amount of coal mass did not significantly affect the calorific value and ash content but significantly affected the water content of charcoal fuel. The carbonization temperature and the amount of coal in the mixture of raw materials suggested were 409.625oCand10gr.
Most of the fruit and vegetable production ends up as agricultural waste. The waste is generated not only from fruits and vegetable residues that cannot be consumed directly, such as seeds, peels, and stems, but also from the result of inefficient post-harvest processing, in addition to the perishable nature of fruits and vegetables. Those wastes undoubtedly become a problem to the environment because it contributes to gas emissions production. Meanwhile, those wastes contain lignocellulose, starch, or sugar, which can be processed into bioethanol. As is known, bioethanol is an alternative in dealing with the problem of dwindling fossil energy. So, this chapter will overview various fruits and vegetable waste potential as raw materials for bioethanol production and the processing steps such as hydrolysis, fermentation, distillation, and dehydration. Besides, it will suggest future research about bioethanol production from fruits and vegetable wastes.
ABSTRAKDesa Gadingkulon yang berlokasi di Kecamatan Dau, merupakan salah satu desa dengan produksi jeruk manis tertinggi di Kabupaten Malang. Produksi yang tinggi ini dimanfaatkan oleh masyarakat, khususnya kelompok UPPKS Flamboyan 3 Princi, untuk diolah menjadi berbagai macam olahan produk. Namun hingga saat ini olahan jeruk yang dihasilkan hanya berfokus pada produk makanan dan minuman, seperti minuman sari jeruk. Sedangkan produk samping sisa produksi seperti kulit jeruk hanya diolah menjadi kerupuk kulit jeruk yang masih sangat rendah peminatnya. Kulit jeruk mengandung minyak atsiri dengan komponen utama limonene yang memiliki banyak khasiat di bidang kesehatan. Tujuan dari kegiatan pengabdian masyarakat ini adalah untuk memafaatkan limbah kulit jeruk yang dapat diekstraksi kandungan minyak atsirinya dengan metode distilasi uap sederhana. Kegiatan yang dilakukan penyuluhan proses produksi dan pengemasan minyak atsiri kulit jeruk secara sederhana. Dari kegiatan ini, mitra menunjukkan antusiasme dalam pengolahan limbah kulit jeruk dan berupaya untuk dapat melakukan proses ekstraksi minyak atsiri secara mandiri. Kata kunci: ekstraksi; minyak atsiri; kulit jeruk manis ABSTRACTGadingkulon Village, located in Dau District, is one of the villages with the highest sweet orange production in Malang Regency. The community utilizes this increased production, especially the UPPKS Flamboyan 3 Princi group, to be processed into various kinds of processed products. However, until now, processed sweet orange products have only focused on food and beverage products, such as orange juice. Meanwhile, the remaining by-products, the orange peel, are only processed into orange peel crackers, which are still very low in demand. Orange peel contains essential oils with the main component, limonene, which has many health benefits. This community service activity aims to utilize orange peel waste, which can be extracted from its essential oil content by a simple steam distillation method. The activities carried out were counseling on the production and packaging process of orange peel essential oil in a simple way. From this activity, partners showed enthusiasm for processing orange peel waste and tried to be able to carry out the essential oil extraction process independently. Keywords: extraction; essential oil; sweet orange peel
In the beginning, tubers have only known as a source of starch. But later on, the existence of process innovation acquaints the other product from the tuber, such as liquid sugar. In this research, tubers such as ganyong, suweg, uwi, talas, and gembili were analyzed to know its potential as being material for a sugar alternative. The process included starch production and hydrolysis using an acid catalyst. Then sugar content and density were analysed using the Luff-Schoorl and pycnometer respectively. The results showed that the highest reducing sugar content was 2.8598% which was obtained in ganyong with 6% acetic acid catalyst. The lowest sugar content was obtained in the gembili sample (0.4816%) with the addition of an acetic acid catalyst of 2%. Besides, this research confirmed that the higher concentration of the acid catalyst, the higher the reducing content in sugar alternative from tubers.
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