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Penentuan Klaster Stasiun Hujan Menggunakan Analisis Komponen Utama (Studi Kasus di Daerah Istimewa Yogyakarta)
No full textThe geographical condition of Yogyakarta Special Region is varied from the mountainous plateau of the Southern part (Gunung Kidul) and the northern part (Sleman) as well as the boundary of the sea level along the southern part of the region. This condition causes the great variability of the amount of rainfall in this region. Related to this, the study aims at analyzing the rainfall data to determine the cluster of the raingauge stations based on the similar characteristics of the rainfall. The data needed for the analysis is the 15 years daily rainfall data from 67 raingauge stations including the location of the stations which are unevenly distributed in 4 districts available in Yogyakarta, namely: Gunung Kidul, Sleman, Kulon Progo, and Bantul. The Principal Component Analysis was used to analyze the data to determine the cluster of the raingauge stations. The results indicated that, by applying the similarity of 57 - 60%, the characteristics of rainfall in Yogyakarta could be categorized into 7 clusters
Oksidasi Minyak dalam Emulsi O/W : Mekanisme dan Pengendaliannya
No full textOxidation can alter the flavor and nutritional quality of foods and produces toxic and color compounds, which make foods less acceptable or unacceptable to consumers. Consequently, lipid oxidation has been extensively studied in bulk fats and oils, and there is a fairly good understanding of the mechanisms and the factors that affect oxidation in such systems. On the other hand, lipid oxidation is still not well understood in systems in which the fat is dispersed as emulsion droplets, although a large number of foods exit partially or entirely in the form of emulsions. This article reviews discusses the major factors that influence of the mechanism and controlling lipid oxidation in 0/W (oil-in-water) emulsions
Pengaruh Penambahan Sari Ubi Kayu terhadap Mutu Saos Tomat
No full textStarch is the main composition of cassava-extract; therefore it can be used in food product as thickening agent. The purpose of this research was to know the effects of cassava-extract addition in tomato ketchup to its physical properties and consumer's acceptance. Randomized Complete Design was used in this experiment with cassava-extract volume as single factor and arranged in five treatment levels of 0, 20, 40, 60, 80 mL, each with three replications. Tomato paste of 400 mL (300 g) was added by cassava-extract according to the treatment level. The mixture was cooked for 10 minutes following addition of suitable spices. The results of the experiment showed that moisture content of tomato ketchup is around 70-80%, and its volume increase according to the increasing of cassava-extract added. Cassava-extract of 80 mL gave a tomato ketchup yield of 64%. The addition of cassava-extract in tomato ketchup processing gave influence in colour, viscosity, and sweetness of tomato ketchup. and they increased by increasing of cassava-extract addition. According to hedonic quality test, the addition of cassava extract of 60 mL and 80 mL gave a sweet, dark orange, and viscous tomato ketchup. This tomato ketchup was preferred by consume
Ekstraksi Maserasi Oleoresin Daun Jeruk Purut (Citrus hystrix DC): Optimasi Rendemen dan Pengujian Karakteristik Mutu
Get PDFThis research was aimed to find out the optimum yield condition on kaffir lime leaves oleoresin production at various temperature and contact time during maceration extraction and to find out the characteristics of kaffir lime leaves oleoresin such as citronella content, kaffir lime leaves oil content, and solvent residue levels at optimum yield. This research used the variations of extraction temperature (70, 75 and 80°C) and extraction time (4, 5 and 6 hours). Based on Response Surface Methodology (RSM), the equation of kaffir lime leaves oleoresin sample optimization as follow Y = 7,9333 + 1,2333X + 0,5333X - 1,0000X 2 - 0,7000X 2 + 0,1250X X . The optimum yield of kaffir lime leaves oleoresin (8,447%) was obtained at 78,221°C extraction temperature and 5,438 hour extraction time. The characteristics of kaffir lime leaves oleoresin quality at the optimum yield such as 25,66% citronella level, 9,638% kaffir lime leaves oil content and 5,8% solvent residue level.ABSTRAKPenelitian ini bertujuan untuk mengetahui kondisi rendemen optimum dalam proses produksi oleoresin daun jeruk purut pada variasi suhu dan waktu kontak selama proses ekstraksi maserasi dan mengetahui karakteristik mutu oleoresin daun jeruk purut yang meliputi kadar sitronelal, kadar minyak atsiri dan kadar sisa pelarut pada rendemen yang optimum. Penelitian ini menggunakan variasi suhu ekstraksi (70, 75 dan 80°C) dan waktu ekstraksi (4, 5 dan 6 jam). Pada pengolahan data dengan menggunakan (RSM) diketahui persamaan optimasi rendemen oleoresin daun jeruk purut yaitu Y = 7,9333 + 1,2333X 1+ 0,5333X 2- 1,0000X 1² - 0,7000X1² + 0,1250X. Rendemen optimum oleoresin daun jeruk purut diperoleh sebesar 8,447%, didapatkan pada kondisi suhu ekstraksi 78,221°C dan waktu ekstraksi 5,438 jam. Karakteristik mutu oleoresin daun jeruk purut pada rendemen optimum yaitu kadar sitronelal 25,66%, kadar minyak atsiri 9,638% dan kadar sisa pelarut 5,8%
Produksi Biodiesel dari Transesterifikasi Minyak Jelantah dengan Bantuan Gelombang Mikro: Pengaruh Intensitas Daya dan Waktu Reaksi terhadap Rendemen dan Karakteristik Biodiesel
Get PDFThe purpose of this research was to study the effect of power intensity and reaction time on the yield and the characteristic using an erlenmeyer glass heated in a microwave oven with power capacity of 399 watt and frequency of 2,450 arrangements was used in this experiment. Treatment consisted of two factors, namely power intensity and reaction time. The power intensity included three levels (30, 50, and 70%). Similarly did for the reaction time (30, 60, and 120 cooking oil to methanol). Parameters to be analyzed included biodiesel yield, acid number, density, and viscosity of = 1%. The results showed that both microwave power intensity and reaction time and their interaction had no effect on the viscosity, acid number and density of produced biodiesel. Biodiesel produced has acid number of 2.98 to 4.20 mgKOH/g, density of 0.87 to 0.88 g/mL, and viscosity of 1.9 to 2 cSt. Microwave power intensity and reaction time andtime of 30 seconds was adequate for microwave-assisted biodiesel synthesis with an average yield reaching 91.1%.ABSTRAKTujuan penelitian ini adalah mempelajari pengaruh intensitas daya dan waktu reaksi terhadap rendemen dan karakteristik biodisel dari minyak jelantah yang dihasilkan melalui reaksi transesterifikasi yang dibantu dengan pemberian gelombang mikro (microwave). Minyak jelantah diperoleh dari pabrik kerupuk yang berlokasi di Sukarame, Bandar Lampung. Reaksi pembuatan biodiesel dilakukan menggunakan gelas erlenmeyer yang dipanaskan di dalam oven microwave berdaya 399 watt dan frekuensi 2.450 MHz yang telah dilengkapi dengan pengaduk listrik berkecepatan 1446 RPM. Penelitian menggunakan rancangan acak faktorial dengan dua faktor. Kedua faktor adalah intensitas daya gelombang mikro dengan tiga taraf [(30, 50, dan 70%) dan waktu reaksi, juga dengan tiga taraf (30, 60, dan 120 detik). Setiap kombinasi perlakuan dilakukan dengan tiga kali ulagan. Reaksi transesterifikasi dilakukan dengan 100ml minyak jelantah pada perbandingan molar minyak jelantah terhadap metanol 1:6. Parameter yang dianalisis meliputi rendemen, bilangan asam, massa jenis, dan viskositas biodiesel. Data dianalisis menggunakan ANOVA diikuti uji beda nyata terkecil (BNT) pada tingkat signifikansi = 5% dan = 1%. Hasil penelitian menunjukkan bahwa intensitas daya gelombang mikro dan waktu reaksi tidak berpengaruh terhadap bilangan asam, viskositas, dan massa jenis biodiesel. Biodiesel yang dihasilkan memiliki bilangan asam 2,98–4,20 mgKOH/g, massa jenis 0,87–0,88 g/mL, dan viskositas 1,9–2,0 cSt. Intensitas daya gelombang mikro dan waktu reaksi serta interaksinya berpengaruh nyata pada rendemen biodiesel. Dalam penelitian ini, tanpa memperhatikan intensitas daya gelombang mikro, waktu reaksi terbaik adalah 30 detik saat rendemen biodiesel rata-rata mencapai 91,1%
Sifat Fisik dan Kimia Madu dari Nektar Pohon Karet di Kabupaten Bangka Tengah, Indonesia
Get PDFThis research aimed to determine physical and chemical characteristics of nectar honey from rubber tree flowers including colour, pH, water content, hidroksimetil-furaldehid (HMF), total sugars, antibacterial, and antioxidant activities. Honey was obtained from Kalung protected forest in Namang village, Central Bangka Regency. Results showed that the initial characteristics of honey were L* 27.07 ± 0.31; a* 1.17 ± 0.15; b* 1.17 ± 0.12. The pH value was 3.92 ± 0.01, water content 24.25 ± 1.49%, HMF 0 mg/kg, total sugars 74.77 ± 0.15%. This honey had low antioxidant activity at the IC50 level of 1.71 mg/mL, and its clear zone diameters against both Eschericia coli and Staphylococcus aureus were 1.50 mm and 2.25 mm, respectively. ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia madu dari nektar pohon karet, meliputi warna, pH, kadar air, hidroksimetilfurfural (HMF), kadar gula total, aktivitas antibakteri, dan antioksidan. Sampel madu diambil secara purposive sampling (sengaja) dari hutan lindung Kalung, Desa Namang, Kabupaten Bangka Tengah. Hasil penelitian menunjukkan bahwa karakteristik warna madu adalah L* 27,07+0,31; a*1,17 ± 0,15; b* 1,17 ± 0,12. Nilai pH 3,92 ± 0,01, kadar air 24,25 ± 1,49%, kadar HMF 0 mg/kg, kadar gula total 74,77 ± 0,15%. Madu ini memiliki aktivitas antioksidan rendah dengan nilai IC50 sebesar 1,71 mg/mL dan memiliki sifat antibakteri terhadap Eschericia coli dan Staphylococcus aureus dengan diameter zona bening berturut turut sebesar 1,50 mm dan 2,25 mm.This research aimed to determine physical and chemical characteristics of nectar honey from rubber tree flowers including colour, pH, water content, hidroksimetil-furaldehid (HMF), total sugars, antibacterial, and antioxidant activities. Honey was obtained from Kalung protected forest in Namang village, Central Bangka Regency. Results showed that the initial characteristics of honey were L* 27.07 ± 0.31; a* 1.17 ± 0.15; b* 1.17 ± 0.12. The pH value was 3.92 ± 0.01, water content 24.25 ± 1.49%, HMF 0 mg/kg, total sugars 74.77 ± 0.15%. This honey had low antioxidant activity at the IC50 level of 1.71 mg/mL, and its clear zone diameters against both Eschericia coli and Staphylococcus aureus were 1.50 mm and 2.25 mm, respectively.ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia madu dari nektar pohon karet, meliputi warna, pH, kadar air, hidroksimetilfurfural (HMF), kadar gula total, aktivitas antibakteri, dan antioksidan. Sampel madu diambil secara purposive sampling (sengaja) dari hutan lindung Kalung, Desa Namang, Kabupaten Bangka Tengah. Hasil penelitian menunjukkan bahwa karakteristik warna madu adalah L* 27,07+0,31; a*1,17 ± 0,15; b* 1,17 ± 0,12. Nilai pH 3,92 ± 0,01, kadar air 24,25 ± 1,49%, kadar HMF 0 mg/kg, kadar gula total 74,77 ± 0,15%. Madu ini memiliki aktivitas antioksidan rendah dengan nilai IC50 sebesar 1,71 mg/mL dan memiliki sifat antibakteri terhadap Eschericia coli dan Staphylococcus aureus dengan diameter zona bening berturut turut sebesar 1,50 mm dan 2,25 mm....
Analisis Neraca Air Lahan terhadap Jenis Tanah yang Berkembang pada Daerah Karts di Kecamatan Parigi Kabupaten Muna Sulawesi Tenggara
Get PDFSoil water balance is describes the condition of the water in an area. The difference of climatic conditions and land characteristic denotes the effect of the soil water balance. The objective of this study is to determine soil water balance on the type of soil that developed at parent material karts. Village Parigi district Muna has an area of 16245.88 ha consists of Inceptisol, Mollisol, and Andosol and developing in Qal and Qpw geological formation. The results of research showed that surplus on rainwater occurred in February, March, and April. While the water deficit occurred in January, May, June, July, August, September, October, November, and December. Soil water balance in the research site was affected by climate, soil condition, and soil characteristic. Soil was formed above the karst rock showing little effect on the soil water balance. ABSTRAK Neraca air lahan menggambarkan kondisi air pada suatu wilayah. Perbedaan kondisi iklim dan karateristik lahan memberikan pengaruh terhadap nerca air lahan. Tujuan penelitiaan ini yaitu untuk mengetahui neraca air lahan pada jenis tanah yang berkembang pada bahan induk karts. Kecamatan Parigi Kabupaten Muna memiliki luas 16.245,88 ha terdiri dari jenis tanah Iceptisol, Mollisol, dan Andisol dan berkembang pada formasi geologi Qal dan Qpw. Hasil penelitiaan menunjukan bahwa surpulus air hujan terjadi pada bulan Februari, Maret dan April, sedangkan divisit air terjadi pada bulan Januari, Mei, Juni, Juli, Agustus, September, Oktober, November, dan Desember. Neraca air lahan dilokasi penelitian dipengaruhi oleh iklim, kondisi lahan, dan karateristik tanah. Tanah yang terbentuk diatas batuan karts memberikan pengaruh yang kecil terhadap neraca air lahan
Kajian Metode dan Waktu Fermentasi Cairan Pulpa pada Perubahan Karakteristik Cuka Kakao
Get PDFThe pulp water as byproduct of cocoa beans fermentation is potential to be used as a raw material for making cocoa vinegar, but unfortunately the content of acetic acid is relatively low. So that, it is necessary to increase the content of acetic acid, by performed further fermentation method with several addition of carbon sources (sugar and alcohol) and fermentation time. The purposes of this research were: (1) to study the effect of the addition of sugar, alcohol and fermentation time on different urther fermentation method on the characteristics of cocoa vinegar and (2) to determine the optimal further fermentation method and fermentation time for the production of cocoa vinegar with the highest content of acetic acid. Several fermentation methods were conducted by using three different methods e.g.the alcoholic and acetic acid fermentation (2 stages), acetic acid fermentation (1 stage), and fermentation without inoculum (natural). The experimental design of this study was using a factorial BRD two factors on the 2 stages and the 1 stage fermentation method, as well as the simple RBD on the natural fermentation. The first factor on the 2 stages fermentation methods used two different inoculum e.g. Saccharomyces cerevisiae and Acetobacter aceti, 4 different concentration of sugar (4, 6, 8 and 10 %), while on the 1 stage fermentation method used inoculum Acetobacter aceti, is 4 different concentrations of alcohol addition (6, 8, 10, and 12 %), while the second factor is the same, namely 6 levels of fermentation time (0, 5, 10, 15, 20, and 25 days). Meanwhile, the treatment of fermentation time on the natural fermentation method was the same as the second factor. All methods of fermentation were performed at room temperature in 2 blocks/replications.The results showed that: 1) the characteristics of cocoa vinegar and OD660 of watery pulp were affected by : (1) the treatment of the sugar addition and fermentation time and their interaction on the 2 stages fermentation method by the treatment of the alcohol addition and fermentation time, their interaction on the 1 stage fermentation method, and by the treatment of fermentation time on the natural fermentation method, and (2) the cocoa vinegar with the highest content of acetic acid was produced on the 2 stages fermentation method by the addition of 6 % sugar within 25 days (2.35 %), on the 1 stage fermentation method by the ddition of 10 % alcohol within 20 days (3.37 %), and on the natural fermentation method within 15 days (2.65 %), respectively. Our result showed that the 1 stage fermentation method with the addition of 10 % alcohol using inoculum of Acetobacter aceti within 20 days is the most optimal further fermentation method for the production of cocoa vinegar.ABSTRAKCairan pulpa hasil samping fermentasi biji kakao berpotensi sebagai bahan baku pembuatan cuka kakao, tetapi kadar asam asetat yang dihasilkan relatif rendah. Untuk itu, perlu dilakukan upaya peningkatan kadar asam asetat antara lain dengan melakukan beberapa metode fermentasi lanjutan dengan variasi penambahan sumber karbon (gula dan alkohol) dan lama fermentasi. Tujuan penelitian ini adalah: (1) mengkaji pengaruh penambahan gula, alkohol dan lama fermentasi pada metode fermentasi lanjutan yang berbeda terhadap karakteristik cuka kakao dan (2) menetapkan metode fermentasi lanjutan dan lama fermentasi yang optimal untuk produksi cuka kakao dengan kadar asam asetat tertinggi. Metode fermentasi lanjutan yang dilakukan terdiri dari 3 metode yaitu: fermentasi alkohol dan asam asetat (2 tahap), fermentasi asam asetat (1 tahap), dan fermentasi tanpa inokulum (alami). Rancangan percobaan pada penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial 2 faktor pada metode fermentasi 2 tahap dan 1 tahap, serta RAK faktor tunggal pada fermentasi alami. Faktor I pada metode fermentasi 2 tahap yang menggunakan inokulum Saccharomyces cerevisiae dan Acetobacter aceti, adalah penambahan gula 4 konsentrasi (4, 6, 8, dan 10 %), dan pada metode fermentasi 1 tahap, yang menggunakan inokulum Acetobacter aceti, adalah penambahan alkohol 4 konsentrasi (6, 8, 10, dan 12 %), sedangkan faktor II lama fermentasi (0, 5, 10, 15, 20, dan 25 hari). Sementara itu perlakuan lama fermentasi pada metode fermentasi alami sama seperti pada faktor II. Semua metode fermentasi dilakukan pada suhu kamar dalam 2 kelompok. Hasil penelitian menunjukkan bahwa: (1) karakteristik cuka kakao dan OD660 cairan pulpa dipengaruhi oleh perlakuan penambahan gula dan lama fermentasi serta interaksinya pada metode fermentasi 2 tahap dan oleh perlakuan penambahan alkohol dan lama fermentasi serta interaksinya pada fermentasi 1 tahap, serta oleh perlakuan lama fermentasi alami, dan (2) cuka kakao dengan kadar asam asetat tertinggi masing-masing dihasilkan pada fermentasi 2 tahap dengan penambahan gula cenderung 6 % dalam waktu 25 hari (2,35 %), fermentasi 1 tahap dengan penambahan alkohol 10 % dalam waktu 20 hari (3,37 %), dan fermentasi alami dalam waktu 15 hari (2,65 %). Dengan demikian metode fermentasi 1 tahap dengan penambahan alkohol 10 % menggunakan inokulum Acetobacter aceti dalam waktu 20 hari merupakan metode fermentasi lanjutan yang paling optimal untuk produksi cuka kakao
