New energy and renewable widely available in Indonesia. One of them is the biomass that can be used with gasification technology. Biomass is an organic matter to which derived from biological materials. This research was used integration gasification system with a gas engine, which works more properly with CO, and H2. The advantage of this biomass power plant compared the environmental impact on other types of plants such as coal-fired power plants, diesel power plants, etc. Therefore the potential of environmental impacts was generated, it is necessary to calculate quantitatively through the life cycle assessment methods. This research aimed to calculate impact assessment on electricity production from a Biomass Power Plant system through a life cycle assessment with boundary cradle to grave in Indonesia. The study revealed that greenhouse gas (GHG) emission of electricity production from an empty fruit bunch palm oil mill was 0.15 kg CO2-eq kWh–1. The gas engine was the highest GHG emission contributor during its life cycle. Empty fruit bunch as a source of biomass for electricity production was considered as climate-friendly power plant system due to its potential in reducing GHG emission from palm oil production and released lower GHG emission.
Abstrak. Indonesia adalah salah satu penghasil pisang terbesar di asia. Masa hidup pisang relatif pendek. Sehingga tidak dapat menjangkau jarak jauh dalam pemasaran. Tujuan penelitian ini adalah untuk mempelajari efek penyerap etilen kalium permanganat untuk menunda proses pematangan, untuk mengetahui efektivitas etilen kalium permanganat untuk menyerap etilen dan untuk mengembangkan model penentuan konsentrasi etilen selama penyimpanan sebelum proses pematangan. Hasil penelitian ini menunjukkan bahwa konsentrasi etilen setara dengan 0,16 ml/g.jam pada perlakuan 10 g , diikuti oleh perlakuan penyerap etilen 20 g dengan nilai setara dengan 0,06 ml/g.jam, penyerap 30 g sama dengan 0,03 ml / g.hour dan penyerap 40 g sama dengan 0,02 ml / g.hour pada suhu kamar 25 – 28 oC. Pada suhu dari 13, efektivitas penyerap etilen sama dengan 0,11 ml / g.hour pada perlakuan konsentrasi penyerap 10 g, diikuti oleh penyerap 20 g sama dengan 0,05 ml / g.hour . Penyerap 30 g sama dengan 0,03 ml / g.hour dan penyerap 40 g sama dengan 0,02 ml / g.hour. Fase klimakterik pada pisang dengan suhu 13 oC adalah di hari ke-11 , dengan produksi CO2 sama dengan 47,12 ml/kg dan produksi etilen sama dengan 1.82 ppm pada suhu ruang. Pada penggunaan etilen permanganat potasium diperoleh umur penyimpanan yang lebih panjang pada pisang, yaitu 20 hari pada suhu ruang dan 45 hari pada suhu 13 oC. Study of Lengthen Shelf Life of Pisang Raja (Musa paradisiaca Var. Sapientum L.) by Using Absorber Ethylene Potassium Permanganate SubstanceAbstract. Indonesia is one of the biggest bananas producers in Asia. Banana is categorized as perishable commodity, therefore it cannot market is limited by distribution time. Reach a long distance in marketing. This aim of this research is to study the effect of ethylene potassium permanganate to delay the ripening of the fruit process, to know the effectiveness of ethylene potassium permanganate to absorb the ethylene and to develop ethylene concentration model during storage before ripening process. Results show that concentration of ethylene is equal to 0.16 ml/g.hour at 10 g of treatment, followed by 20 g of absorber , that is equal to 0.06 ml/g.hour, 30g of absorber, that is equal to 0.03 ml/g.hour and 40g of absorber that is equal to 0.02 ml/g.hour at room temperature (25-28oC) temperature . At temperature of 13 0C, the effectivity of ethylene absorber is equal to 0.11 ml/g.hour at treatment concentration of 10 g of absorber, followed by absorber 20 g of equal to 0.05 ml/g.hour. The absorber 30 g equal to 0.03 ml/g.hour and absorber 40 g equal to 0.02 ml/g.hour. Climacteric phase in banana at temperature of 13 0C is on the 11th day, with production of CO2 equals to 14.67 ml/kg and production of ethylene equals to 0.96 ppm. Climacteric phase is in the 5th day with production CO2 equals to 47.12 ml/kg and production of ethylene equals to 1.82 ppm at room temperature. The ethylene potassium permanganate substance chamber is able to lengthen the shelf life of banana for 20 days at room temperature and for 45 days at temperature of 13 0C.
Abstrak. Umbi bit merupakan salah satu tanaman umbi-umbian yang banyak tumbuh di Indonesia dan tinggi akan kandungan antioksidan dan kandungan karbohidrat. Kandungan yang dimiliki umbi bit dapat dimanfaatkan untuk pembuatan roll cookies. Untuk meningkatkan nilai gizi rolled cookies, dapat menambahkan tepung kacang hijau. Penelitian ini bertujuan untuk mengkaji penambahan pasta umbi bit merah dan tepung kacang hijau terhadap tingkat kesukaan dan penerimaan rolled cookies yang dihasilkan. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yang diteliti. Faktor pertama adalah rasio tepung terigu dan pasta umbi bit merah yang terdiri dari 3 taraf yaitu R1=30:70, R2=50:50, R3=70:30. Faktor kedua adalah Persentase tepung kacang hijau yang terdiri dari 3 taraf yaitu K1= 50%, K2=40%, K3=30%. Setiap perlakuan diulang sebanyak 2 kali sehingga diperoleh 18 satuan percobaan. Pengamatan yang dilakukan terdiri dari uji hedonik dan tingkat penerimaan. Dari hasil penelitian dapat dinyatakan perlakuan berpengaruh sangat nyata (P≥0,01) terhadap uji hedonik yang meliputi (warna, aroma, rasa dan tekstur), dan sangat berpengaruh nyata (P≥0,01) terhadap tingkat penerimaan yang meliputi (warna, aroma, rasa, mutu hedonik rasa, tekstur, mutu hedonik tekstur dan keseluruhan). Formulasi terbaik rolled cookies berdasarkan parameter organoleptik diperoleh pada kombinasi K2R2. Rolled cookies terbaik memiliki tingkat kesukaan terhadap warna 3,71 (suka), aroma 4,48 (suka), rasa 4,43 (suka) dan tekstur 4,56 (suka), sedangkan tingkat penerimaan rolled cookies terhadap warna 4,53 (suka), aroma 4,53 (suka), rasa 4,56 (suka), mutu hedonik rasa 4,50 (suka), tekstur 4,50 (suka), mutu hedonik tekstur 4,56 (suka) dan penerimaan keseluruhan 4,23 (suka). Study of Addition of Red Bit Bulb Paste (Beta vulgaris L) and Green Bean Flour (Phaseolus radiatus L) in Making Roll Cookies Abstract. Beetroot is one of the tubers that grows in Indonesia and is high in antioxidants and carbohydrate content. Beetroot bulbs contain betalain pigments which are a combination of betasianin purple pigments and betasianin yellow pigments which function as natural dyes. Usually beetroot is consumed by juicing or processed again into fine texture food, but it is necessary to diversify beetroot products into attractive and popular products for consumption by the majority of Indonesians, for example rolled cookies. To increase the nutritional value of rolled cookies, other ingredients can be added such as green bean flour. This study aims to study the process of making rolled cookies from beets and also to determine the effect of adding green bean flour and the comparison of the number of beet paste and mung bean flour to the level of preference and acceptance of the resulting rolled cookies. The research design used was a Completely Randomized Design (CRD) with 2 factors studied. The first factor is the ratio of wheat flour and red beetroot paste consisting of 3 levels, namely R1 = 30: 70, R2 = 50: 50, R3 = 70: 30. The second factor is the percentage of green bean flour which consists of 3 levels, namely K1 = 50%, K2 = 40%, K3 = 30%. Each treatment was repeated 2 times to obtain 18 trial units. Observations made consisted of hedonic tests and acceptance levels. From the results of the study it can be stated that the treatment has a very significant effect (P10.01) on the hedonic test which includes (color, aroma, taste and texture), and is very significant (P≥0.01) on the level of acceptance which includes (color, aroma, taste, hedonic quality taste, texture, hedonic texture and overall quality). The best formulation of rolled cookies based on organoleptic parameters is obtained in the K2R2 combination. The best rolled cookies have a preference for color of 3.71 (likes), aroma of 4.48 (likes), flavor of 4.43 (likes) and flavor of 4.56 (likes), while the level of acceptance of rolled cookies is 4.53 ( likes), aroma 4.53 (likes), taste 4.56 (likes), hedonic quality taste 4.50 (likes), texture 4.50 (likes), hedonic quality texture 4.56 (likes) and overall acceptance 4 , 23 (likes).
Abstrak. Mesin gasifikasi bertujuan untuk menghasilkan gas mampu bakar (CO, H2, CH4). Gas mampu bakar yang dihasilkan dapat digunakan untuk menggantikan fossil fuel untuk menjalankan gas engine. Namun gas mampu bakar yang dihasilkan tersebut mengandung tar (kotoran) yang masih tinggi, sehingga terjadi pengotoran filter engine dan mengakibatkan mesin tidak dapat dioperasikan dalam waktu yang cukup lama. Penelitian ini bertujuan untuk mendisain Mesin Pembangkit Listrik Tenaga Biomassa (PLTBm) pada daerah terisolasi dari jaringan listrik PT.PLN (Persero) di Indonesia melalui aplikasi tar wet scrubber dan gas filter. Mesin gasifier yang dirancang berupa tipe downdraft dengan kapasitas terpasang 25 kW. Tambahan komponen rangkaian PLTBm yang dirancang adalah tar wet scrubber, gas filter dan gas engine. Secara keseluruhan mesin PLTBm yang dirancang terdiri dari : (1)Tangki pengisian biomassa, (2)Tangki biomassa, (3)Reaktor tipe downdraft, (4)Cyclon, (5)Tar wet schrubber, (6)Water tank, (7)Gas filter, (8)Blower, (9)Gas engine kapasitas 25 kW, (10)Air inlet nozzle, (11)Connection pipe, (12)Termometer indicator, (13)Exhaust gas, (14)Pressure indicator. Pengurangan nilai tar selain menggunakan karbon aktif, juga menggunakan sistem perangkap kotoran gas (wet scrubber). Gasifier yang digunakan pada penelitian ini memiliki diameter reaktor 900 mm dan tinggi 1000 mm. Cyclon memiliki diameter 580 mm dengan tinggi 1766 mm. Gas filter memiliki panjang 700 mm, tinggi 700 mm dan lebar 700 mm. Tar wet scrubber terdiri dari 5 tabung (diameter tabung 300 mm) yang terangkai satu dengan yang lainnya dengan tujuan untuk menangkap tar yang masih terkandung dalam gas mampu bakar yang dihasilkan dari reaktor gasifikasi dengan dimensi total yaitu lebar 1750 mm dan tinggi 1300 mm.
Abstrak. Tujuan penelitian ini adalah mengetahui pengaruh konsentrasi ragi, lama fermentasi dan interaksi antara konsentrasi dan lama fermentasi terhadap mutu tempe biji melinjo. Penelitian ini menggunakan Rancangan Acak lengkap (RAL) faktorial dengan dua faktor yang terdiri dari 3 level dengan 2 kali ulangan. Konsentrasi ragi (R) sebanyak 3 level R1 = 1%, R2 = 2%, R3 = 3%. Lama fermentasi (F) sebanyak 3 level F1 = 18 jam, F2 = 24 jam, dan F3 = 36 jam. Hasil penelitian menunjukkan bahwa konsentrasi ragi berpengaruh nyata (P 0,05) terhadap warna dan tidak berpengaruh (P 0,05) nyata terhadap kadar air, kadar protein, rasa, aroma dan tekstur tempe biji melinjo. Lama fermentasi berpengaruh nyata (P 0,05) terhadap kadar air dan kadar protein tidak berpengaruh nyata (P 0,05) terhadap warna, aroma, rasa dan tekstur tempe biji melinjo. Interaksi antara konsentrasi ragi dan lama fermentasi (RF) tidak berpengaruh nyata (P 0,05) terhadap kadar air, kadar protein, warna, aroma, rasa dan tekstur tempe biji melinjo. Perlakuan terbaik pada konsentrasi ragi 1% dan lama fermentasi 24 jam (R1F2) dengan kadar air 69,72%, kadar protein 4,69%, warna 3,90 (suka), rasa 4,08 (suka), aroma 4,03 (suka) dan tekstur 3,95 (suka). The Influence of Yeast Concentration and Fermentation Time on Moisture Content, Protein Content and Organoleptic on Tempeh from Melinjo Seeds (Gnetum Gnemon L) Abstract. The aim of this study was to determine the effect of yeast concentration, fermentation time and interaction between concentration and fermentation time on the quality of melinjo seed tempeh. This study uses factorial completely randomized design (RAL) consisting of two factors and three levels with two replications. Yeast concentrations (R) are R1 = 1%, R2 = 2%, R3 = 3%. The fermentation times (F) are F1 = 18 hours, F2 = 24 hours, and F3 = 36 hours. The results showed that the yeast concentration had a significant effect (P 0.05) on the color and had no effect (P 0.05) on moisture content, protein content, taste, aroma and texture of melinjo seed tempeh. The fermentation time had a significant effect (P 0.05) on the moisture and protein content and had no effect (P 0.05) on the color, aroma, taste and texture of melinjo seed tempeh. The interaction between yeast concentration and fermentation time (RF) did not have a significant effect (P 0.05) on moisture content, protein content, color, aroma, taste and texture of melinjo seed tempeh. The best treatment was obtained at yeast concentration of 1% and 24-hour fermentation time (R1F2) with a moisture content of 69.72%, protein content 4.69%, color 3.90 (likes), taste 4.08 (likes), aroma 4.03 (likes) and texture 3.95 (likes).
Cincau hitam merupakan jenis minuman tradisional berbentuk agar-agar yang digemari oleh masyarakat, biasanya dicampur dengan potongan buah dan larutan sirup dan gula. Penelitian ini bertujuan untuk mengetahui pengaruh interaksi subtitusi tepung sagu dan tepung kanji serta lama perebusan cincau hitam, menggunakan metode Rancangan Acak Lengkap (RAL) yang terdiri dari 2 faktor. Faktor pertama yaitu subtitusi perbandingan tepung sagu dan tepung kanji(S) yang terdiri dari 3 level yaitu (70:30%, 50:50% dan 30:70%) dan faktor kedua yaitu lama perebusan yang terdiri dari 3 level yaitu (1jam, 1,5jam dan 2 jam). Masing-masing perlakuan terdiri dari 2 ulangan, maka terdapat 18 kombinasi satuan percobaan. Hasil analisis dari interaksi subtitusi tepung sagu dan tepung kanji serta lama perebusan berpengaruh sangat nyata (P ≤ 0,01) terhadap kadar air dan kadar serat cincau hitam. Kata Kunci : Tepung Sagu, Tepung Kanji, Lama Perebusan, Cincau Hitam
<pre>Tofu waste has a high nutritional value because in the manufacturing process, not all protein content can be extracted. At present the use of tofu waste is used as a manufacture of gusts, crackers, soy sauce and animal feed. Even though 100 grams of tofu waste still has a carbohydrate content of 11.07%, 4.71% protein, 1.94% fat and 0.8% ash. Tofu waste can be processed into flour by passing the bleaching process using sodium metabisulfite. The purpose of this study is to find out the making the flour from tofu waste using sodium metabisulfite as anti browning. This research was carried out using factorial Randomized Complete Design (RAL) with variations in the concentration of sodium metabisulfite namely 0, 100,300 and 500 ppm and immersion duration of 30, 45, and 60 minutes. In this study, the best treatment was produced by soaking sodium p-metulfulfite 500 ppm with 60 minutes immersion time producing tofu flour with moisture content 9.43%, ash content 2.17%, organoleptic test aroma 3.87 (likes) color (4, 03) like it.</pre>
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.