<p>Noodle is kind of most popular food. Dry noodle is raw noodle that dry till 8 - 10 % moisture contents. It’s raw material is wealth flour that imported. So that it is necessary to reduce wealth flour consumption in dry noodle production. It can substitute by yellow pumpkin. Yellow pumpkin is local plant that a lot. Angkak is fermented rice by Monascus sp that contain antosianin (red color agent) can use as natural colorant. So that, its need study to define exactly the percentage of wealth flour, yellow pumpkin and angkak flour in dry noodle production that accept by consumer. It is also to know the effect of yellow pumpkin and angkak addition on antioxidant activity and nutrient content (moisture, ash and protein content), also the effect on sensory character (color, aroma, elasticity, taste and overall). This study use factorial completely random design with two factors, first factor is the yellow pumpkin substitute (0%, 20 %, 30% and 40%) on wealth flour and second factor is the angkak flour addition (0%,1%,2%and 3%). The result of this study shown the most prefer yellow pumpkin percentage use by the panelist is dry noodle with 20 % substitute treat combine without angkak flour addition. As bigger as yellow pumpkin substitute will increase the moisture and ash content, then protein content and antioxidant activity insignificantly decrease. As bigger as angkak flour addition will increase the ash, protein content and antioxidant activity, then moisture content decrease. The dry noodle’s aroma and taste was unaffected by the yellow pumpkin substitute and angkak addition. As bigger as angkak flour addition, will decrease the elasticity score by the panelist. Overall parameter, was almost unaffected by the yellow pumpkin substitute and angkak addition. The highest score is dry noodle with 20 % yellow pumpkin substitute treat without angkak flour addition.</p>
Abstrak. Kumbi atau Voacanga foetida (blume) rolfe merupakan tumbuhan dari family Apocynaceae. Pulau Lombok merupakan daerah utama tempat tumbuhnya 'Kumbi' ini. Kumbi memiliki kandungan selulosa yang cukup tinggi. Selulosa merupakan salah satu bahan baku dalam pembuatan bioetanol. Sebelumnya telah dilakukan penelitian mengenai pembuatan bioetanol dari buah Kumbi (Voacanga foetida (blume) rolfe) ini dengan kadar 14% dan % rendemen sebesar 14,793%. Hasil yang didapatkan ini sudah cukup tinggi namun belum memenuhi syarat untuk dijadikan sebagai bahan baku campuran pada bahan bakar. Tujuan dari penelitian ini untuk mengetahui pengaruh suhu fermentasi terhadap rendemen bioetanol dari buah kumbi menggunakan Saccharomyces cerevisiae dan Rhyzopus oryzae. Metode yang digunakan adalah hidrolisis dengan HCl dan fermentasi menggunakan Saccharomyces cerevisiae dan Rhyzopus oryzae. Berdasarkan penelitian yang telah dilakukan, bioetanol dari buah kumbi dapat diproduksi melalui proses hidrolisis dan fermentasi menggunakan Saccharomyces cerevisiae dan Rhyzopus oryzae dengan variasi suhu fermentasi 28°C, 30°C, 32°C, 34°C, 36°C, 38°C dan 40°C, dan destilasi pada suhu 78 o C, menghasilkan rendemen bioetanol kasar pada suhu optimum 36 °C sebesar 66,02% (w/w) menggunakan Saccharomyces cerevisiae sedangkan dengan rasio yang sama menggunakan Rhyzopus oryzae suhu optimum dicapai pada 32°C, menghasilkan rendemen bioetanol kasar sebesar 88,14% (w/w). Kata kunci: Bioetanol, Buah Kumbi, Hidrolisis, FermentasiAbstract. Kumbi or Voacanga foetida (blume) Rolfe is a plant of the family Apocynaceae. Lombok Island is the main area where the growth of Kumbi. Kumbi has a high cellulose content. Cellulose is a raw material in the manufacture of bioethanol. Research for bioethanol production from fruit Kumbi (Voacanga foetida (blume) Rolfe) generates yield of 14.793%. These results are not yet eligible to be used as raw material in the fuel mixture. This study aims to determine the effect of temperature on the yield of bioethanol fermentation of fruit Kumbi using Saccharomyces cerevisiae and Rhyzopus oryzae. The method used is by HCl hydrolysis and fermentation with Saccharomyces cerevisiae and Rhyzopus oryzae. The results showed that ethanol from Kumbi fruit can be produced by the hydrolysis and fermentation using Saccharomyces cerevisiae and Rhyzopus oryzae. Fermentation temperature variation used was 28 °C, 30 °C, 32 °C, 34 °C, 36 °C, 38 °C, 40 °C and distilled at a temperature of 78 C. The yield of bioethanol 66.02% (w/w ) obtained using Saccharomyces cerevisiae at a temperature of 36 °C while the same ratio used Rhyzopus oryzae produce bioethanol yield of 88.14% (w / w) at a temperature of 32 o C.
Rice bran is a byproduct of rice processing which was generally used for animal feed. Rice bran oil could be used as raw material in the fields of pharmaceuticals, cosmetics, and food oil. The purpose of this research is to extract rice bran into oil as a raw material for Trioxolane using n-Hexane solvent and purify the oil by adsorption using bentonite. Trioxolent compounds were obtained from ozonated fatty acids. Variable extraction time 2, 3 and 4 hours and use of bentonite 2.5, 5 and 7.5 grams from 10 ml of crude rice bran oil. The results obtained an oil yield of each variable extraction time 2, 3, and 4 hours respectively - the value is 8.4, 10, 11%. The optimum operating conditions were obtained by extraction time of 4 hours and refining 75% bentonite. The characteristics of rice bran oil has a moisture content of 8%, an acidic value of 67% mg NaOH/g sample, a peroxide number of 21 mgrek/g sample, an iod number of 46 mgI2 / g sample and the results of fatty acid analysis using GCMS is 33.5 % oleic acid, 24.8% Linoleic acid, 32.6% Palmitic acid.
Wood Sengon (Sengon) is a type of timber that can quickly grow, accessible but its use as a construction material has not been optimized. The technology used to support the wood as a construction material is a laminate. Engineering experiments was done by making laminated beams of wood Sengon and wood coconut. The purpose of this study is to determine how much the increase in flexural strength for laminated wood Sengon beams and wood Coconut beams as a replacement of structural beam with a variety of adhesive and timber placement. The method used is an experimental method for flexural strength testing of laminated beams. The results showed an average flexural strength of the maximum obtained in laminated beams with variations EP-S (adhesive epoxy glue and placement position in the wood Sengon) amounted to 679 350 kg / cm2. An increase in the strength of 254 025 kg / cm2 (59.72%) are from wood Sengon bending strength 425 325 kg / cm2 (probe grade IV) to 679 350 kg / cm2 (strong class III). The use of technology should pay attention to the position of the bearing laminated wood. Wood with strong higher class should be put on the outside position to provide reinforcement for the wood with a powerful low grade placed in the position.Kayu Sengon (Sengon) termasuk dalam jenis kayu yang dapat dengan cepat tumbuh, mudah di dapat tetapi penggunaannya sebagai bahan konstruksi belum optimal. Teknologi yang digunakan guna mendukung kayu sebagai bahan konstruksi adalah dengan laminasi. Rekayasa eksperimen dilakukan dengan membuat balok laminasi dari kayu Sengon dan kayu Kelapa. Tujuan penelitian ini adalah untuk mengetahui seberapa besar peningkatan kuat lentur balok kayu dengan laminasi Sengon dan Kelapa sebagai pengganti balok struktur dengan variasi bahan perekat dan perletakan kayu. Metode penelitian yang digunakan adalah metode eksperimen untuk pengujian kuat lentur balok laminasi. Hasil penelitian menunjukkan kuat lentur rata-rata maksimum diperoleh pada balok laminasi dengan variasi EP-S (perekat lem epoksi dan perletakan posisi kayu Sengon didalam) sebesar 679.350 kg/cm2. Terjadi peningkatan kekuatan sebesar 254.025 kg/cm2 (59.72%) yaitu dari kuat lentur kayu Sengon 425.325 kg/cm2 (kelas kuar IV) menjadi 679.350 kg/cm2(kelas kuat III). Penggunaan teknologi laminasi hendaknya memperhatikan posisi perletakan kayu. Kayu dengan klas kuat lebih tinggi diletakkan pada posisi luar untuk memberikan perkuatan pada kayu dengan kelas kuat rendah yang terletak pada posisi dalam.
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