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Abstract Indonesia is an agrarian country with its extensive production sectors. One of them is of biopharma commodities called noni (Morinda sp.). The production number of noni fruit in 2013 is 8,432,119 kg and 8,577,347 kg in 2014. The research aims to obtain an optimum temperature and concentration of maltodextrin of noni powder making, the optimum total of yield and antioxidant. The powdering process was carried out using Foam Mat Drying. The research employed the Response Surface Method (RSM) with central composite design factorial 22 for optimization. The factors studied were maltodextrin (10%, 15%, and 20%) and temperatures (80°C, 85°C, and 90°C). The results showed that the optimum formula composition specifically is at a temperature of 84.447°C, and 20% w/w (weight by weight) of maltodextrin. Based on the optimum formula, it was predicted that the value of the antioxidant activity was 60.473 mg/ml per 100 mg, and the yield was 22.417% w/w. Hence, it can be concluded that the optimum formula obtained can be used as a model for the making of noni fruit powder. Keywords: Foam Mat Drying, noni powder, response surface method Abstrak Indonesia adalah sebuah negara agraris dan hasil sektor produksi terbesar. Salah satunya dari komoditas Biofarmaka yaitu mengkudu (Morinda sp.). Tanaman mengkudu yang dihasilkan nilai produksinya pada tahun 2013 sebanyak 8.432.119 kg, tahun 2014 sebanyak 8.577.347 kg. Tujuan penelitian ini didapatkan suhu dan konsentrasi maltodekstrin yang tepat pada pembuatan serbuk mengkudu serta didapatkan total rendemen dan antioksidan yang optimal. Metode yang digunakan pada proses pembubukan adalah Foam Mat Drying. Metode yang digunakan untuk optimasi adalah Metode Permukaan Tanggap (RSM) dengan rancangan komposit terpusat faktorial 22. faktor yang digunakan adalah maltodekstrin yaitu 10%, 15% dan 20% serta suhu yaitu 80°C, 85°C dan 90°C. Hasil penelitian menunjukkan komposisi formula yang terbaik suhu sebesar 84,447°C, dan maltodekstrin sebesar 20% b/b (berat per berat). Dapat diprediksikan dari formula optimal tersebut mendapatkan nilai aktivitas antioksidan sebesar 60,473 mg/ml per 100 mg dan rendemen sebesar 22,417% b/b. Disimpulkan bahwa formula optimal yang telah didapatkan dapat digunakan sebagai model untuk pembuatan serbuk dari buah mengkudu. Kata kunci: Foam Mat Drying, Metode Permukaan Tanggap, serbuk mengkudu

Freezing has been widely used to preserve vegetables including seasonal pumpkins. This work aimed to investigate the effects of freezing on pumpkin cell disintegration and phenolics. A fuzzy logic control (FLC) system was built to obtain better temperature control of the freezing system. Changes in cellular disintegration, electrical conductivity and phenolics content were evaluated. The angle measure technique and principal component analysis were used to delineate the surface texture changes of the frozen pumpkin cells. The results showed that FLC offered reliable temperature control performance. Freezing at -18 °C for 7 h caused the highest cell degradation of 0.467 on the disintegration scale. Decomposition was also indicated by an almost double increase in electrical conductivity. The changes in texture were accurately reflected in the mean angle spectra and 81.3% and 7.4% of the variability due to treatments could be explained by two principal components respectively. Freezing pumpkin at -18 °C for 6 h correlated to the maximum increase in total phenolics of 70.44%. The increased phenolics were dominated by caffeic acid, chlorogenic acid and p-coumaric acid. In conclusion, as the freezing system exhibits positive effects on the phenolics content of pumpkin, it may be employed to process seasonal pumpkin to obtain higher value from the produce.

UKM Gelali berpartisipasi dalam kegiatan pengabdian masyarakat dengan tujuan memperbaiki kualitas produk, proses produksi, desain kemasan dan merk serta persyaratan administrasi penting lainnya termasuk perizinan usaha agar produknya dapat diterima oleh konsumen. Metode pendekatan yang digunakan dalam kegiatan pengabdian kepada masyarakat ini adalah 1. identifikasi kondisi unit usaha, 2. Pelatihan, penyuluhan, dan pembimbingan teknis. Hasil dari kegiatan ini adalah efisiensi produksi (kuantitas dan kualitas) dengan perbaikan manajemen pengolahan yang ada, adanya pemberdayaan ekonomi masyarakat melalui pengembangan agroindustri pengolahan susu menjadi es krim sehingga akan meningkatkan kesejahteraan masyarakat di lingkungan UKM Es Krim Gelali

Earthworm (Lumbricus rubellus) is known to contain proteins making it suitable for alternative high-protein resources for feed or animal food. Exctraction of proteins from earthworms is not an easy task and it requires multiple steps for purifying the protein extract. Furthermore, the extraction of earthworm protein is considered as uneconomical due to high operational cost. Therefore, altering the process is necesarry to enhance the extraction. The objective of this research is to optimize the solubility of protein from earthworm juice. The design used in this research is a completely randomized design consisting of two factors which are A (earthworm concentration) and B (extraction time). The results show that solubility of protein was 28.12% and the soluble solid was 67.63%. The optimum process includes earthworm concentration of 15% and extraction time of 90 minutes.

Limbah merkuri merupakan suatu limbah berbahaya yang sering digunakan sebagai proses amalgamasi dalam penambangan emas. Dampak dari merkuri akan semakin meningkat terlebih para penambang tidak pernah mengolah limbah merkuri tersebut sebelum dibuang ke lingkungan, sehingga diperlukan suatu metode untuk menjadikan limbah merkuri tersebut tidak beracun atau bahkan hilang. Salah satu metode yang dapat dilakukan yaitu melakukan proses bioremediasi. Pada penelitian ini, proses bioremediasi dilakukan dengan menggunakan bakteri indigenous yang diisolasi dari limbah penambangan emas Tumpang Pitu, Banyuwangi. Bakteri indigenous tersebut didapatkan dengan mengambil sampel berupa sedimen dan sampel cair dari penambangan emas, dan kemudian dilakukan proses isolasi dan seleksi menggunakan merkuri dengan kadar 0-130 ppm. Proses ini untuk mendapatkan bakteri yang resisten terhadap kadar merkuri tertinggi dan mampu untuk melakukan proses degradasi merkuri terbaik. Selanjutnya, dilakukan proses identifikasi bakteri yang terbukti mampu untuk melakukan proses bioremediasi. Penelitian ini memiliki tujuan untuk mendapatkan bakteri indigenous dari limbah penambangan emas pada proses bioremediasi limbah merkuri di suatu lingkungan sehingga tidak berbahaya bagi lingkungan. Hasil penelitian menunjukkan bahwa bakteri jenis Morganella morganii yang resisten terhadap merkuri dan mampu melakukan bioremediasi merkuri hingga mencapai 92.46%

Abstrak Tujuan penelitian ini adalah mengetahui pengaruh dari persentase inokulum dan waktu inkubasi terhadap kemampuan isolat bakteri asetogenik untuk memproduksi total asam tertinggi serta mengetahui karakteristik dari isolat bakteri tersebut. Rancangan Acak Kelompok (RAK) disusun secara faktorial dengan dua faktor yaitu persentase inokulum (I) (10%, 15%, 20%) serta faktor waktu inkubasi (W) (24 jam, 48 jam, 72 jam). Kombinasi perlakuan terbaik pada isolat bakteri asetogenik dalam menghasilkan asam adalah I1W1, yakni persentase inokulum 10% dan waktu inkubasi 24 jam. Pada perlakuan ini kadar asam asetat yang dihasilkan adalah 3,853%, pH 5,544, total bakteri 7,7 x 107 CFU/ml, dengan kadar glukosa 2,5237%. Karakteristik dari isolat bakteri asetogenik terpilih secara morfologi koloni yaitu memiliki kenampakan warna putih, bentuk tidak beraturan, permukaan (elevasi) datar, dan tepi yang bergelombang. Berdasarkan morfologi sel, isolat bakteri merupakan bakteri Gram negatif bentuk batang. Berdasarkan identifikasi secara biokimia, isolat bakteri ini adalah Acinetobacter sp dengan probabilitas 51,25%. Kata kunci: asam asetat, bakteri asetogenik, isolasi, persentase inokulum, waktu inkubasi Abstract The purpose of this research was to understand the effect of inoculum percentage and incubation time of acetogenic bacteria to produce total acid and to understand the characteristics of acetogenic bacteria that could produce the highest total acid. The experimental design used was Randomized Block Design that arranged in factorial with two factors: percentage of inoculum (I) (10%, 15%, 20%) and the factor Incubation time (W) (24 hours, 48 hours, 72 hours). The best treatment combination on isolated acetogenic bacteria to produce total acid was I1W1 (10% inoculum percentage and 24 hours incubation time ). This treatment produced 3.853% acetic acid levels, 5.544 pH, 7.7 x 107 CFU / ml total bacteria and 2.5237% glucose levels. The characteristics of isolated acetogenic bacteria based on colony morphology was white, irregular shape, surface (elevation) flat, and wavy edges. Based on cell morphology, the isolated bacteria were Gram-negative rod shape. Based on the biochemical identification, the isolated bacteria is an Acinetobacter sp with 51.25% probability. Keywords: acetic acid, acetogenic bacteria, isolation, percentage of inoculum, incubation time

Penelitian ini adalah untuk mengetahui pengaruh jenis dan konsentrasi fiksator terhadap kualitas pewarna alami dari daun mangga arum manis yang diaplikasikan pada kain. Penelitian ini menggunakan Rancangan Acak Tersarang dengan dua faktor. Faktor utama adalah jenis fiksator yaitu tawas, garam, dan kapur tohor, sedangkan faktor tersarang adalah konsentrasi pada setiap fiksator. Konsentrasi fiksator terdiri dari tawas dengan konsentrasi 10% dan 15%, garam 10% dan 12%, serta kapur tohor 8% dan 10%. Sifat setiap fiksator dapat mempengaruhi arah warna serta ikatan antar serat dan pigmen warna. Pada fiksator tawas, perlakuan terbaik diperoleh pada konsentrasi 10% dengan nilai a* 11.63, nilai b* 22.3, dan nilai L* 63.13. Pada fiksator garam, perlakuan terbaik terdapat pada konsentrasi 10% dengan nilai a* 9.87, nilai b* 30.1, dan nilai L* 62.07. Pada fiksator kapur tohor, perlakuan terbaik terdapat pada konsentrasi 10% dengan nilai a* 14.57, nilai b* 29.3, dan nilai L* 56.8

Abstrak Penelitian ini bertujuan mengetahui pengaruh suhu fermentasi dan penambahan suplemen metal ion terhadap pertumbuhan Z.mobilis serta mengukur kemampuannya dalam menghasilkan etanol. Penelitian ini dilaksanakan dengan menggunakan Rancangan Acak Kelompok dengan dua faktor, yaitu suhu fermentasi (30, 34, dan 38 °C) dan penambahan ion logam dari senyawa garam (Kalium dikromat, Magnesium klorida, dan Asam borat). Hasil penelitian menunjukkan bahwa suhu saat fermentasi dan penambahan suplemen ion logam memberikan pengaruh signifikan terhadap pertumbuhan sel, total gula reduksi, dan kadar etanol. Pertumbuhan sel tertinggi sebesar 0,753 NTU dengan penambahan kalium dikromat pada suhu fermentasi 38 °C. Total gula reduksi terendah sebesar 789,97 mg/ml dengan penambahan Asam borat pada suhu fermentasi 34 °C. Kadar etanol tertinggi sebesar 2,234% dengan penambahan kalim dikromat pada suhu fermentasi 34 °C. Kata kunci: gula reduksi, ion logam, kadar etanol, tekanan suhu tinggi, Zymomonas mobilis Abstract This study was aimed to find out the effect of fermentation temperature and metal ion supplement addition towards the growth of Z.mobilis as well as to measure its capability in producing ethanol. This research was conducted by using the randomized block design with two factors namely fermentation temperature (30,34,38 oC) and metal ion supplement addition of Potassium dichromate, Magnesium chloride and Boric acid. The result showed that temperature stress and metal ion supplement addition had significant influence on cell growth, total reducing sugar, and the amount of ethanol production. The highest cell growth was 0,753 NTU with Potassium dichromate addition at fermentation temperature of 38 oC. the lowest total reducing sugar was 789.97 mg/ml with Boric acid addition at fermentation temperature of 34 oC. the highest ethanol production was 2.234% with Potassium dichromate addition at fermentation temperature of 34 oC. Keywords: reduction sugar, metals ion, amount of ethanol, temperature stress, Zymomonas mobilis

Abstrak Penelitian bertujuan menentukan konsentrasi fiksator jenis bahan fiksasi yang berbeda terhadap hasil kualitas kain mori primissima pewarna alami daun sirsak. Penelitian menggunakan Rancangan Acak Tersarang dua faktor. Faktor utamanya adalah jenis bahan fiksasi kapur tohor dan tawas, sedangkan faktor yang tersarang adalah konsentrasi bahan fiksasi 10%, 15%, dan 20%. Dilakukan uji organoleptik (warna dan tingkat kehalusan) dan uji fisik (intensitas warna, uji ketahanan luntur warna). Data uji organoleptik menggunakan uji Friedman, data intensitas warna dengan ANOVA dilanjutkan dengan uji BNT (Beda Nyata Terkecil) dengan kepercayaan (α=0,05) jika terdapat beda tidak nyata, dan data ketahanan luntur warna dianalisis secara deskriptif. Hasil penelitian menunjukkan perlakuan terbaik fiksator tawas pada konsentrasi 10% diperoleh nilai warna 3,93 (menyukai), tingkat kehalusan 3,83 (menyukai), nilai intensitas warna merah 14,47, nilai intensitas warna kuning 14,03, nilai kecerahan 55,4, gosokan kering dan gosokan basah 4 (baik), perubahan warna 3 (cukup baik), dan skala penodaan 4 (baik). Perlakuan terbaik fiksator kapur tohor pada konsentrasi 20% diperoleh nilai warna 3,97 (menyukai), tingkat kehalusan 4 (menyukai), nilai intensitas warna merah 18,8, nilai intensitas warna kuning 18,87, nilai kecerahan 51,1, gosokan kering 3 (cukup baik), dan gosokan basah 2 (agak baik), perubahan warna 2 (agak baik), skala penodaan 3-4 (cukup baik). Kata kunci: Daun sirsak, fiksasi, pewarna alami Abstract This research aims to determine concentration of fixator from different material fixation types to quality primissima results soursop leaves natural dyes. Research using Random Design Nested by two factors. The first factor is type of material fixation unlike lime and alum, the nested factor is concentration of fixation 10%, 15% and 20%. The parameters to test is organoleptics test (color and smoothness) and physic test (color intensity and color fastness test). Organoleptics data results using Friedman test, intensity data with ANOVA and if there is no real difference continue with BNT (the smallest Real Difference) trust (α = 0.05), fastness color data with analyzed descriptively. The analysis showed best concentration of alum is 10% obtained value on color 3.93, smoothness 3.83, redness value 14.47, yellowness value 14.03, brightness value 55.4, dry rub and rub 4, color change 3 and scale desecration 4. The best concentration in unlike lime is 20% obtained value on color 3.97, smoothness 4, redness value 18.8, yellowness value 18.87, brightness value 51.1, dry rub 3, wet rub 2, color change 2 and scale desecration 3-4. Keywords: Fixation, natural dyes, soursop leaf

This study aims to determine the shelf life of reed roots extracts beverages with Accelerated Shelf Life Testing (ASLT) method based on Arrhenius model, the model equations to express the relationship of temperature on the level of product damage. Determining shelf life by using the Accelerated Shelf Life Testing (ASLT) is done by speeding up the process of degradation or reaction in the experiment, namely raising the storage temperature on some level temperature above room temperature, thus speeding up analysis time shelf life. ASLT method used in determining the shelf-life reed roots extracts beverage using the parameter values of acidity (pH) and color (brightness). reed roots extracts beverage stored for 35 days, at a temperature of 20oC, 30oC and 40oC. From the Arrhenius model calculations with values obtained Ea (activation energy) for the parameters pH value of 9010.68 cal/mol, while the color parameters (brightness) of 4110.16 cal/mol, then the parameters used as the basis for determining the shelf life of reed roots extracts beverage is a parameter that has the smallest activation energy value, ie parameter color value (brightness). Shelf life of reed roots extracts beverage estimated for 44 days at 27oC and 41 days at 30oC.

Abstrak Pestisida yang banyak direkomendasikan untuk bidang pertanian adalah golongan organofosfat, karena golongan ini lebih mudah terurai di alam. Pestisida jenis organofosfat di negara berkembang seperti Indonesia biasanya ditemukan dalam bentuk insektisida. Penggunaan pestisida yang secara terus menerus dapat menyebabkan akumulasi residu pada tanah yang dapat membahayakan biota tanah dan dapat mencemari tanah sehingga ekosistem terganggu. Oleh karena itu perlu adanya penelitian untuk mengurangi efek buruk dari insektisida pada lingkungan. Pada penelitian ini bakteri yang diperoleh dari hasil isolasi lalu diujikan kemampuannya dalam mendegradasi salah satu jenis insektisida. Media yang digunakan adalah media Mineral Salt. Pengujian kandungan dimetoat di lakukan dengan Liquid Chromatography-Mass Spectrometry (LCMS) untuk melihat kemampuan isolat bakteri dalam mendegradasi dimetoat. Untuk mengetahui efektivitas isolasi bakteri dalam pendegradasian dimetoat, analisa data penelitian dilakukan dengan menggunakan metode uji-T berpasang (paired T-test) untuk populasi saling tergantung (dependen). Hasil penelitian menunjukkan bahwa isolat bakteri mampu mendegradasi dimetoat dari 1000 ppb pada hari pertama hingga 502,56 ppb pada hari ketiga. Hal ini menunjukan bahwa kemampuan isolat bakteri dalam menurunkan dimetotat disebabkan adanya sumber karbon pada dimetoat yang berperan sebagai sumber makanan utama bagi isolat bakteri. Kata Kunci: Biodegradasi, Bakteri, Dimetoat, Insektisida, LC-MS, Abstract The organophosphate group is a recommended pesticide in agricultural field since it is easier to decompose in nature. This pesticide type in developing countries, such as Indonesia, is usually found in the form of insecticide. A continuous usage of pesticides may lead to residue accumulation in soil which in turn endangers land biota and pollutes land thus disturbs the ecosystem. Therefore, a research to decrease the unfavourable effect of insecticide to the environment. In the study, the bacteria from isolation result were then tested for their ability to degrade dimethoate, as a type of insecticide. The media used in the study was Mineral Salt and the Liquid Chromatography-Mass Spectrometry (LC-MS) was used to observe the capability of the bacteria isolate in degrading dimethoate. The study was conducted with paired T-test method for dependent population to identify the effectiveness of bacteria isolate in degrading dimethoate. The result shows that bacteria isolate was able to degrade dimethoate from 1000 ppb on the first day to 502.56 ppb on the third day. It is believe that the bacterial isolate ability in degrading dimethoate was caused by carbon source in dimethoate which acted as a main nutrition for the bacterial isolate. Keywords: Biodegradation, Bacteria, Dimethoate, Insectiside, LC-MS

ABSTRACT The purpose of this activity is the application of dryer machine in potato crackers industry to strengthen production capabilities and fulfillment of market demand. There were several activities that had done, beginning: 1) survey to “Dua Merpati” SMEs in Batu regency and do primary evaluation, 2) design and create dryer machine 3) training 4) implementation of machine in SMEs, and 5) last evaluation and mentoring. The results showed that the application of dryer machine rack type can increase production capabilities and maintain continuity of production during the wet season, so as to meet the demand. Dryer machine that has implemented the specification: The dimensions of the drying chamber 3 x 3 meters with 126 trays, trays dimensions 30 x 70 cm, dryer capacity is 1000 kg of wet crackers/process. Performance of the dryer is to achieve a moisture content of 9 % takes 3 hours. This saves time by 50 %, where before with sun drying takes at least 6 hours. It means that the application of dryer machine in SMEs “Dua Merpati” can improve the performance of it’s production system, product quality, efficiency, productivity and keep the production continuity. Keywords : potato cracker, dryer machine

The objectives of this study were to determine the saline concentration and moromi’s fermentation duration of Koro Benguk salty soy sauce at best organolepticly and determine consumers’ preferences towards Koro Benguk salty soy sauce from the best treatment results. The study was conducted using a randomized design method using two factors: the saline concentration (17%; 20%; and 23%) and duration of moromi’s fermentation (2; 3; and 4 weeks). The best treatment results based on the Friedman test was on the saline concentration of 17% and moromi’s fermentation duration was 4 weeks, with the NP value of 1,000; had a preference color level of 5:40 (liked); aroma of 4.30 (rather liked); flavor of 4.55 (rather liked); and viscosity of 5.05 (liked). The obtained protein was 7.14%; and dissolved solids of 27obrix. Consumers’ preferences towards the best treatment showed that product of Koro Benguk salty soy sauce was acceptable to consumers.

Establishing crab meat canning industry which has several units production scattered in Madura region. A unit production is assigned to provide canning raw material requirements such as strip crab meat. This study aims to analyze problems of the company to know defense strategy and how to increase productivity. Further more, evaluating quality management system activities aims to improve the system and product quality to conform to the wishes of consumers. Improvement of product quality conducted an assessment of the quality management system which applied to unit production using the scoring method. This assessment aims to reduce the risk of production failure, with prevent infringement of production processes. Assessment of the production aspects including GMP, GTP and SSOP. Then to identify problems and analyze what strategies will be used can used a SWOT analysis. Analysis strategy using SWOT method aims to determine what factors can affect company productivity. Observation result of GMP overall implementation on unit process did not implemented properly. Average total percentage earned was only 50% which means GMP implementation didnt meet eligibility standarts. While the GTP application only obtained between 25% to 50%. That percentage result indicates that the implementation of the GTP did meet the standards. It is also found in the SSOP observation which indicates average percentage result was only 25% to 50%. While the results of the SWOT analysis namely the company improvement strategy which is used to improve productivity. It can be done by increasing the number of partnerships, increasing supply of raw materials and improving product quality. Keywords: Quality Management System, Quality, SWOT

Abstrak Penelitian ini bertujuan mendapatkan kombinasi antara konsentrasi sodium metabisulfit yang digunakan dalam larutan perendaman dan penambahan maltodekstrin untuk menghasilkan puree bawang merah terbaik secara organoleptik. Selanjutnya analisa sifat fisik dan residu sulfit dilakukan pada hasil kombinasi terbaik tersebut. Dengan menggunakan Rancangan Acak Kelompok, faktor konsentrasi sodium metabisulfit yang digunakan untuk perendaman bawang merah yaitu 400, 500, dan 600 ppm. Adapun faktor penambahan maltodekstrin yang digunakan sebanyak 0,4, 0,5 dan 0,6% (b/b). Analisa menunjukkan bahwa hasil terbaik diperoleh dari kombinasi perlakuan perendaman sodium metabisulfit dengan konsentrasi 400 ppm dan penambahan maltodekstrin sebanyak 0,4% b/b. Hasil terbaik tersebut mempunyai beberapa karakteristik fisik yaitu rendemen 94,8%, kadar air produk jadi 86,22%, total padatan 13,58% dan viskositas 133,086 cp. Hasil analisa residu sulfit menunjukkan konsentrasi sebesar 73,53 ppm. Kata kunci: Bawang Merah, Maltodekstrin, Puree, Sodium Metabisulfit Abstract The aim of this research was to find out the combination of sodium metabisulphite concentration was applied in the soaking solution and additional of maltodextrin in order to yield the shallot puree with the best organoleptic characteristic. For further, the analysis of physical characteristic and sulfite residue will be performed toward the result. Using Group Randomized Design, the factor of concentrations amount of sodium metabisulphite in the solution was used to soak the shallots were 400, 500 and 600 ppm. While the maltodextrin additions were 0.4%, 0.5% and 0.6% (w/w). The analysis demonstrated that the best product was resulted by combination of treatments of soaking with 400 ppm sodium metabisulphite solution and adding of 0.4% (w/w) maltodextrin. Physical characteristic of that result was indicated by several parameters, those were 94.8% of yield, 86.22%of moisture,13.58%of total solid, and 133.086 cp of viscocity. It also showed the sulfate residue in amount of 73.53 ppm. Keywords: Maltodextrin, Puree, Shallot, Sodium Metabisulphite

Abstrak Penelitian ini bertujuan untuk mengkaji rasio bahan baku dan pelarut heksana, serta lama kejutan listrik terhadap mutu minyak atsiri concrete dalam ekstraksi melati putih. Dalam penelitian ini, ekstraksi minyak atsiri concrete dari melati putih (Jasminum sambac) menerapkan teknologi tegangan tinggi kejut listrik (PEF). Untuk mengekstrak senyawa non-polar, digunakan larutan hexana 95%. Berdasarkan hasil uji t pre-treatment PEF memiliki perbedaan yang nyata dibandingkan dengan metode konvensional maserasi. Pengaruh pre-treatment PEF pada minyak melati concrete meningkat pada kualitas, total hasil memiliki perbedaan sampai dengan 0,97%, indeks bias memiliki perbedaan hingga 2,2, senyawa linalool memiliki perbedaan sampai dengan 2,35% dan senyawa asetat benzil memiliki perbedaan sampai dengan 0,35% dibandingkan dengan metode ekstraksi konvensional. Perlakuan terbaik diperoleh pada PEF tegangan = 20kV/cm, frekuensi = 20kHz, durasi PEF = 7 rasio kedua dan rasio bahan baku dan pelarut = 1:2,5 b / v). Kata kunci : ekstraksi, kejut listrik, melati putih, minyak atsiri Abstract This research aimed to analyze raw material and hexane solven ratio, and electric pulse period to concrete essential oil quality on white jasmine extraction. In this research, the extraction of concrete essential oils from Jasminum sambac applying high intensity pulsed electric fileds (PEF) technology. To extract non-polar compound, 95% hexana solution was used. Based on the results of the t test pretreatment PEF had a real differences than maceration conventional method. The effect of pretreatment PEF on concrete essential oils improved on the quality, total of yield had a difference up to 0,97%, refractive index had a difference up to 2,2, linalool compound had a difference up to 2,35% and benzyl acetate compound had a difference up to 0,35% compared with conventional extraction method. A set of best treatment (PEF strength=20kV/cm, frequency= 20kHz, duration of PEF = 7 second and solid-to-solvent ratio=1:2,5 w/v). Keywords : electric pulse, essential oil, extraction, white jasmine

Abstrak Penelitian ini bertujuan untuk mengetahui perbedaan hasil penelitian gelatin yang diproduksi pada skala laboratorium dan skala bench serta mengetahui nilai efisiensi proses dan rendemen dalam pembuatan gelatin tulang ikan kakap merah pada skala laboratorium dan skala bench. Penelitian dilakukan dengan membuat gelatin tulang ikan kakap merah skala laboratorium dan bench, kemudian dilakukan analisa proksimat (kadar air, abu, protein, lemak) dan kekuatan gel, serta menghitung nilai efisiensi proses dan rendemen dari kedua skala tersebut. Analisa gelatin tulang ikan kakap merah skala laboratorium diperoleh nilai kadar air 4,64%, kadar protein 90,67%, kadar lemak 2,55%, kadar abu 2,14%, kekuatan gel 200,33 bloom dan rendemen 15,03%. Analisa gelatin tulang ikan kakap merah skala bench diperoleh nilai kadar air 4,28%, kadar protein 89,63%, kadar lemak 3,01%, kadar abu 3,08%, kekuatan gel 199,33 bloom dan rendemen 14,95%. Nilai efisiensi proses pada produksi gelatin tulang ikan kakap merah berturut-turut adalah proses pencucian 100%, degreasing 94,74%, pengecilan ukuran 100%, demineralisasi 94,74%, pencucian 100%, ekstraksi 89,47%, penyaringan 100%, pengeringan 92,71% dan pengecilan ukuran 100%. Nilai efisiensi rendemen yang diperoleh sebesar 86,62%. Kata kunci: efisiensi, gelatin, nilai analisa dan kekuatan gel, skala bench Abstract The purpose of this research is to know the difference results of research that produced in laboratory-scale and bench-scale and to know the value of efficiency process and yield in manufacture gelatine of red snapper’s bone on a laboratory-scale and bench-scale. Research done by making gelatine of red snapper’s bone in laboratory-scale and bench-scale, then analyzed proximate (moisture, ash, protein, fat) and strength of a gel and counting the value of efficiency process and yield. Analysis gelatine of red snapper’s bone on laboratory-scale obtained moisture content value of 4.64%, protein 90.67%, fat 2.55%, ash 2,14%, the strength of gel 200,33 bloom and yield 15,03%. Analysis gelatine red snapper’s bone on bench-scale obtained moisture content value of 4.28%, protein 89,63%, fat 3.01%, ash 3.08%, gel strength 199,33 bloom and yield 14.95%. The value of efficiency process for the production of gelatine red snapper’s bone in a row is the process of washing 100%, degreasing 94,74%, size diminution 100%, demineralisasi 94,74%, extraction 89,47%, filtering 100%, drying 92,71% and size diminution 100%. The yield efficiency values acquired for 86,62%. Keywords: efficiency, gelatine, value of analysis and strength of gel, bench-scale

Pewarna sintetis pada proses pembatikan tergolong pewarna senyawa azo. Zat warna azo memiliki sifat sulit terdegradasi, beracun, mutagenik dan karsinogenik, sehingga limbah cair batik perlu diolah secara fisika-kimia sebelum dibuang ke lingkungan. Pengolahan secara fisika digunakan adsorben zeolit dan arang. Pengolahan secara kimia, dengan memodifikasi adsorben dengan larutan H2SO4. Rancangan percobaan menggunakan RAK dengan 3 faktor. Faktor I adalah jenis adsorben (A) terdiri dari 2 level. Faktor II adalah konsentrasi aktivator H2SO4 terhadap adsorben (K) terdapat 4 level. Faktor III adalah waktu pengolahan (J) terdapat 12 level. Analisa warna limbah cair batik dilakukan dengan menggunakan color reader dengan output berupa kecerahan (L), a (warna merah-hijau) dan b (warna kuning-biru). L a b kemudian dikonversi menjadi L, C (chroma), H (derajat hue) untuk mendapatkan gambaran warna tiga dimensi. Nilai L, C, H merupakan parameter penelitian. Efisiensi dekolorisasi diperoleh dari membandingkan nilai L, C, H limbah cair batik sebelum perlakuan dan setelah perlakuan. Hasil penelitian menunjukkan, kemampuan rata-rata dekolorisasi limbah cair batik dengan zeolit dan arang berdasarkan parameter kecerahan (L) dan chroma (C) secara berturut-turut adalah 34,800% dan 43,219% untuk zeolit dan 42,165% dan 46,935% untuk arang. Nilai oHue untuk zeolit dan arang adalah 88,97o dan 89,44o menunjukkan warna kuning pucat. Kata kunci: Adsorben Termodifikasi, Dekolorisasi, Limbah Pewarna Batik

Sorghum is a plant that produces syrup, forage and animal feed silage. The utilization of sorghum stalk as fuel oil (bioethanol) is an energy increasingly needed by the depletion of deposits of fossil fuel oil. Thus, tools and methods are needed to produce sorghum stem bioethanol, which has a certain purity level. This study aims to increase the purity of bioethanol from sorghum stems using the Bernoulli Distillation System (BDS) by experimentally testing the purification of sorghum stem bioethanol. In the bioethanol purification stage, heat transfer in the reactor and condenser was analyzed, and the performance of the ejector was analyzed with a vacuum pressure (-55 cmHg), temperature 71°C, test time of 1800, 3600, 5400 and 7200 seconds with a test material of 28% capacity 20 liters. The results of the analysis of the highest conduction heat transfer on the water jacket wall are 14757.72 Joules, the reactor tank is 962.1 Joules, the bottom of the reactor tank is 765.05 Joules and convection in the reactor fluid is 2.09 Joules. The highest heat transfer energy in the condenser is 72683.1 Joules. While the efficiency of the water jet ejector is 65.4%, the highest increase in bioethanol content is 51% in 3600 seconds, as much as 745 ml. The characteristics of the bioethanol obtained included a calorific value test of 1389.48 cal/gram, a viscosity of 1.02044, a flash point of 32.5°C, and a density of 0.934 g/cm3. Thus, the Bernoulli Distillation System's purification process can increase bioethanol levels effectively and efficiently. [ABSTRACT FROM AUTHOR]

Heat transfer occurs due to the difference in temperature between the system and its surroundings. The effect of temperature can affect various aspects of the refining process, including efficiency, selectivity, reaction kinetics, and the quality of the final product. This study aims to analyze heat transfer in a double-jacket reactor by measuring temperature data taken using a temperature data logger system. Prototype low cost-effective temperature monitoring for double jacket reactor vacuum is this system integrates an Arduino Mega 2560, a type K thermocouple, amplifier MAX 6675 module, and an SD card data logger to measure and record reactor temperature for 30 minutes. The temperature data obtained is used to calculate the heat transfer and analyze the heat transfer characteristics of the reactor. Heat transfer analysis based on measured temperature data is able to provide insight into the characteristics of heat transfer in the observed system and can identify hot spots and heat transfer energy in the system. Thus, the temperature data logger used in the double jacket reactor in the vacuum distillation system can produce accurate data and information, and this system has broad application potential in temperature monitoring in various fields. [ABSTRACT FROM AUTHOR]

This research aims to: 1) determine the closeness of the properties of overfermented tempeh protein hydrolyzate flour to the properties of 11 cooking spices, 2) determine the potential of overfermented tempeh protein hydrolyzate flour as a raw material for the cooking spices industry. Fourier Transform Infrared (FTIR) Spectroscopy absorbance patterns were analyzed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Based on the PCA, the study's findings indicated that over-fermented tempeh hydrolisate flour 19/25H with a loading factor value of 0.617, 22/12H with a loading factor value of 0.609, 5/1H with a loading factor value of 0.533, 14/7H with a loading factor value of 0.533, 15/8H with a loading factor value of 0.528, 20/17H with a loading factor value of 0.513, As the primary ingredient for the savoury flavors of grilled chicken (SF01), over-fermented tempeh hydrolisate flour 4/15H with a loading factor value of 0.504 and 9/10H with a loading factor value of 0.505 both offer potential flavor character, Balado (SF02), Barbeque (SF03), Spicy Corn (SF04), Cheese (SF05), Salty Cheese (SF06), Sweet Spicy (SF07), Roasted Beef (SF08) and Tiramisu (SF09). Based on the result of hierarchical cluster analysis of over-fermented tempeh hydrolisate flour 9/10H and 23/23H, they have flavour character and functional properties as the main ingredient for the Savoury Flavours of Grilled Chicken (SF01) with closeness value of 453.406 (9/10H) and 465.536 (23/23H), Balado (SF02) with closeness value of 506.061 (9/10H) and 544.227 (23/23H), Barbeque (SF03) with a closeness value of 593.029 (9/10H) and 652.165 (23/23H), Spicy Corn (SF04) with closeness value of 595.097 (9/10H) and 632.614 (23/23H), Cheese (SF05) with closeness value of 482.596 (9/10H) and 520.814 (23/23H), Salty Cheese (SF06) with closeness value of 469.605 (9/10H) and 475.465 (23/23H), Sweet Spicy (SF07) with closeness value of 515.754 (9/10H) and 563.700 (23/23H), Roasted Beef (SF08) with closeness value of 526.120 (9/10H) and 525.428 (23/23H) and Tiramisu (SF09) with closeness value of 520.196 (9/10H) and 551.815 (23/23H). [ABSTRACT FROM AUTHOR]