Pesona Jamur farmer groups primarily focus on producing baglog and cultivating oyster mushrooms. Currently, they are doing business development by making a food product called oyster mushroom chips. This program aims at improving the quality of processed oyster mushroom chips by applying the appropriate technology of a spinner machine equipped with a magnetic contactor. The method used were practical training and assistance in processing oyster mushroom chips then dissemination of applied technology a spinner machine to the partners. The result of this program indicated that the oyster mushroom chip product processed by the Pesona Mushroom Farmers Group has a light brown color and the shape of the mushroom chips is not crushed. Oyster mushroom chip products are of higher quality than before the training activities because they had used the correct processing technique. The taste of the chips is also more savory, coupled with the complete form of chips, which are expected to attract consumers and increase product value. The correct chip processing technique and a spinner machine can minimize the oil content in oyster mushroom chips and expired dates. The product's expiration has increased from one month to four months without preservatives.
The home industry business of cassava chips on Jogonalan, Klaten, was using manual tools in the process of slicing raw cassava. The cassava cutting machine was an alternative solution for the businessman to increase productivity in producing cassava chips. Cassava, as a raw material for making chips will be easily cut with this machine. This design aims to plan a cassava cutting machine with a safe and efficient construction in its application. The machine design method refers to the Pahl and Beitz concept. The planning and design process into the following main phases: Planning and task clarification, conceptual design, embodiment design, and detail design. Analysis of the motion mechanism and calculation of engine elements were used to determine the machine's power specification and capacity. The cassava cutting machine's planned capacity is 80kg/hour with a motor power of 0.25 hp, the final rotation of 210 rpm. The technical analysis result on the main part of the cassava cutting shows that the power capacity of the electric motor, transmission system, and frame construction on the machine was safe.
This research focuses on the isolation of MCC (microcrystalline cellulose) into NCC (nanocrystalline cellulose) by acid hydrolysis process. The sulfuric acid hydrolysis (44 wt.% H2SO4) aims to fibrillation from MCC into NCC material. NCC has good properties such as high-surface-area, high-aspect-ratio, weight light, and reactive materials. The morphology of NCC was characterized by SEM (Scanning Electron Microscope) and TEM. The physical characterization was tested using FTIR, XRD, and TGA. The morphological result showed that the particle size of NCC was more homogeneous with a diameter size of 25±3 nm with 310±5 nm in length. The physical properties of NCC better slightly than MCC, indicated by the increasing crystallinity index value from 74.8 to 76.4%, and it has a high thermal resistance of 330°C.
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