23 research outputs found
Optimasi Sintesa Ester Maltitol Asam Lemak Dari Minyak Kelapa Sawit Menggunakan Lipase Getah Pepaya sebagai Katalisator
No full textResearch optimization of the ester Maltlitol Fatty Acid (EMALTAL) synthesis from palm as biosurfactant has been conducted. Papaya latex lipase used as a catalyst in the synthesis. This research aims to study the optimization of biosurfactant synthesis Maltitol Fatty Acid Esters (EMALTAL) from palm oil using papaya latex lipase as a catalyst. Before the synthesis carried out, palm oil is converted into methyl esters Fatty Acids (EMAL). Optimal conditions needed to form EMALTAL determined by Response Surface Method / RSM. To get the optimum conversion EMALTAL synthesis, the reaction is affected by three variables: time, papaya latex lipase levels and temperature as well as the response variable is called the optimum conversion EMALTAL synthesis. By using response surface methods (RSM), the optimal synthesis conditions obtained at a temperature of 0C 39.4490, 53.2440 minutes of time and concentration of crude papaya latex 7.6600% to 28.6806% conversion of surfactant in the form of monoester. Characterization of EMALTAL shows the melting point of 24.5-27oC, 180oC smoke point and refractive index of 1.441. EMALTAL produced a monoester that serves as an emulsifie
ANTIOKSIDAN BIJI KAKAO: PENGARUH FERMENTASI DAN PENYANGRAIAN TERHADAP PERUBAHANNYA (ULASAN)
Full text linkThe main cocoa antioxidant compounds are flavanols that consist of monomer (epicatechin and catechin) and oligomers from dimers to decamers (procyanidin), with small quantity of anthocyanin (cyaniding glucoside) and flavonol (quercetin glycoside). Cocoa processing stages that affect antioxidant compounds changes atre fermentation and roasting. Fermentation causes decrease of polyphenol content due to polyphenols diffusion out of the cotyledons, furthermore polyphenols undergo oxidation and condensation. Roasting temperature more than 70oC cause loss of (+)-catechin. During roasting, protein that bounded to the cell wall (cellulose and pectin) undergo Maillard reaction where its products potentially as antioxidants. This study is useful to know the proper of cocoa beans processing so antioxidant content can be maximized
Aktivitas Antioksidan Kulit Biji Kakao dari Hasil Penyangraian Biji Kakao Kering pada Derajat Ringan, Sedang dan Berat
Full text linkCocoa bean shell is waste from chocolate industry that containing polyphenol 5.78 % and can be used as natural antioxidant source. The most important step in cocoa processing is roasting. Roasting is needed for developing the chocolate flavor. Chocolate industries do their roasting with low, medium and high degree, depend on product’s necessity. The objective of this research is to determine the effect of roasting degree toward cocoa bean shell antioxidant activity. Cocoa bean roasted at low degree (110 ºC for 60 minutes), medium (140 ºC for 40 minutes) and high (190ºC for 15 minutes). Cocoa bean shell polyphenol was extracted with acetone 70 %. Yield, total phenolic, DPPH free radical scavenging activity as IC50 and inhibition of linoleic acid oxidation was analyzed from crude polyphenol extract. The result shows that the increasing of roasting temperature leads to low yield. Cocoa bean shell polyphenol extract with high roasting degree has the lowest yield (8.07 % b/b). While cocoa bean shell polyphenol extract using medium roasting degree has the highest total phenolic and DPPH free radical scavenging activity of 21.23 ± 0.39 mg GAE/g dry extract and IC50 74.31 ± 0.72 μg/mL, respectively. Cocoa bean shell polyphenol extract is able to inhibit the linoleic acid oxidation. Roasting enhance the inhibition of linoleic acid oxidation compared to extract without roasting about 6%. For the future study, it is needed to identify the cocoa bean shell antioxidant compound during roasting.
ABSTRAK
Kulit biji kakao merupakan limbah dari industri pengolahan cokelat yang mengandung polifenol sebesar 5,78 %, sehingga berpotensi untuk dimanfaatkan sebagai sumber senyawa antioksidan alami. Tahapan penting dalam pengolahan biji kakao kering adalah penyangraian yang berguna untuk pengembangan citarasa khas cokelat. Industri pengolahan cokelat melakukan penyangraian dengan derajat ringan, sedang dan berat, berdasarkan produk yang dikehendaki. Penelitian ini bertujuan untuk mengetahui pengaruh derajat penyangraian terhadap aktivitas antioksidan kulit biji kakao. Biji kakao kering disangrai pada derajat ringan (110 ºC selama 60 menit), sedang (140 ºC selama 40 menit) dan berat (190 ºC selama 15 menit). Polifenol kulit biji kakao diekstrak menggunakan aseton 70 %. Ekstrak polifenol kering dianalisis rendemen, total fenolik, RSA DPPH yang dinyatakan sebagai IC50 dan penghambatan oksidasi asam linoleat. Hasil penelitian menunjukkan bahwa semakin tinggi suhu penyangraian, rendemen yang diperoleh semakin kecil. Ekstrak polifenol kulit biji kakao dengan penyangraian derajat berat mempunyai rendemen paling kecil (8,07 % b/b). Ekstrak polifenol kulit biji kakao dengan penyangraian derajat sedang mempunyai total fenolik dan aktivitas antioksidan penangkap radikal DPPH paling tinggi yaitu sebesar 21,23 ± 0,39 mg EAG/g ekstrak kering dan nilai IC50 74,31 ± 0,72 μg/mL. Ekstrak polifenol kulit biji kakao mampu menghambat oksidasi asam linoleat. Penyangraian meningkatkan aktivitas penghambatan oksidasi asam linoleat sebesar 6 % bila dibandingkan dengan ekstrak polifenol kulit biji kakao tanpa penyangraian. Perlu dilakukan penelitian selanjutnya untuk identifikasi senyawa antioksidan kulit biji kakao dari hasil penyangraian
The Application of Artificial Intelligence in Waste Classification as an Effort In Plastic Waste Management
Full text linkPurpose: Sorting waste before it is deposited in the Final Disposal Site (TPA) is crucial to reduce the increasing amount of waste accumulation each year. This issue can be addressed by implementing machines capable of automatically sorting waste.Design/methodology/approach: This research is quantitative and utilizes secondary data, namely image data of various types of waste. The images will be classified into organic and inorganic waste using a deep learning model. The measurement conducted involves assessing the accuracy of the designed deep learning model in classifying waste images into appropriate categories.Fondings/results: Based on the available dataset, waste identification will be performed, including food waste, paper, wood, leaves, electronic waste, metal, plastic, and bottles. The overall accuracy of the model is 94.42%, indicating that the model correctly classifies 94.42% of waste samples.Originality/value/state of the art: This research can classify 8 types of waste classes successfully using deep learning
IDENTIFIKASI PERMASALAHAN DAN PENGELOLAAN IKM PENGOLAHAN KAKAO KOTA PALOPO
Full text linkAbstrak: Kota Palopo, Sulawesi Selatan mempunyai Unit Pelaksana Teknis Daerah di Kawasan Industri Palopo (KIPA) yang terdiri dari UPT pengolah sawit, kakao, sagu, pembibitan ternak ayam dan snack “Zaro”. KIPA dibangun dengan tujuan untuk meningkatkan pendapatan daerah Kota Palopo. Tetapi UPTD tersebut mempunyai masalah yang menyebabkan tidak beroperasinya kegiatan pengolahan komoditas potensi di Kota Palopo. Ruang lingkup kegiatan ini adalah melakukan identifikasi masalah pada UPTD dan IKM pengolah kakao serta memberikan solusi atas permasalahan, salah satunya dengan pelatihan pembuatan minuman cokelat rempah. Identifikasi masalah dilakukan melalui observasi dan wawancara. Identifikasi masalah diperlukan untuk menyusun rekomendasi strategi pengelolaan UPTD di Kota Palopo. Salah satu rekomendasi strategi adalah melakukan peningkatan kemampuan SDM yaitu dengan pelatihan. Hasil dari kegiatan pelatihan ini adalah peserta mampu mengolah minuman cokelat rempah, terbentuknya 4 kelompok usaha, dan sampai sekarang kelompok tersebut melakukan produksi secara kontinu. BBIHP tetap melakukan kegiatan pendampingan IKM serta membantu proses pemasaran. Kegiatan ini dapat meningkatkan pendapatan masyarakat Kota Palopo.Abstract: Kota Palopo, South Sulawesi has a Regional Technical Implementation Unit (RTIU) in Palopo Industrial Area (PIA) consisting of palm oil processing, cocoa, sago, poultry breeding, and snack "Zaro". PIA was built with the goal to increase the revenue of Palopo. But they had a problem that resulted in the operation of potential commodity processing activities in Palopo. The scope of this activity is to identify problems in the RTIU and SMEs processing cocoa and provide solutions to the problem, one of them with the training of chocolate spices drink making. The identification of the issue is done through observation and interviews. Problem identification is required to develop the recommendation for the RTIU management strategy in Palopo. One of the strategic recommendations is to improve human resources capability, namely with training. The result of this training activity is that participants are able to process chocolate spice drinks, the formation of 4 business groups, and until now the group carried out continuous production. BBIHP continues to conduct IKM assistance activities as well as assist the marketing process. This activity can increase the income of the people of Palopo City
PREDIKSI CUACA MENGGUNAKAN METODE CASE BASED REASONING DAN ADAPTIVE NEURO FUZZY INFERENCE SYSTEM
No full textWeather is one of the nature elements that can influence decision making in human's life. Based on that issue, the author wants to make an application that is able to predict weather with good accuracy. The application is a weather forecasting system, using computer technology that implements expert system. The methods used are Adaptive Neuro Fuzzy Inference System (ANFIS) and Case Based Reasoning (CBR), and a combination of both methods will applied to the system. The system also has learning methods like Backpropagation Error (BPE) and Recursive Least Error (RLSE), to increase its accuracy. Clustering and data cleaning also done inside the system, as it needed by forecasting process to achieve a good result. K-Means is the clustering algorithm, while Box and Whisker Plot is the algorithm for data cleaning. The result from this project is to create a weather forecasting system with high accuracy
PREDIKSI CUACA MENGGUNAKAN METODE CASE BASED REASONING DAN ADAPTIVE NEURO FUZZY INFERENCE SYSTEM
No full textWeather is one of the nature elements that can influence decision making in human's life. Based on that issue, the author wants to make an application that is able to predict weather with good accuracy. The application is a weather forecasting system, using computer technology that implements expert system. The methods used are Adaptive Neuro Fuzzy Inference System (ANFIS) and Case Based Reasoning (CBR), and a combination of both methods will applied to the system. The system also has learning methods like Backpropagation Error (BPE) and Recursive Least Error (RLSE), to increase its accuracy. Clustering and data cleaning also done inside the system, as it needed by forecasting process to achieve a good result. K-Means is the clustering algorithm, while Box and Whisker Plot is the algorithm for data cleaning. The result from this project is to create a weather forecasting system with high accuracy
Pembuatan Produk Plastik Menggunakan Mesin Extrusion Blow Molding Kepada Siswa SMKN 2 Depok Sleman
Full text linkDengan pertumbuhan industri plastik yang semakin pesat tentunya sangat berpengaruh pada kebutuhan tenaga kerja industri. Pelatihan ini bertujuan untuk memberikan bekal keterampilan pembuatan produk plastik dengan menggunakan mesin extrusion blow molding kepada siswa dan siswi SMKN 2 Depok Sleman. Pelatihan dilakukan dengan metode sosialisasi dan praktik kepada 35 peserta siswa dan siswi SMKN 2 Depok Sleman. Evaluasi pelatihan dilakukan dengan metode angket menggunakan kuesioner. Hasil pelatihan menunjukkan bahwa peserta pelatihan mampu membuat produk plastik dengan menggunakan mesin extrusion blow molding. Peserta pelatihan menunjukkan antusiasme dan keaktifan yang tinggi selama kegiatan, serta memberikan umpan balik positif terkait pelaksanaan kegiatan. Hasil evaluasi keterserapan materi yang disampaikan selama pelatihan menunjukkan bahwa terjadi peningkatan nilai rerata dari 60,57 (pretest) menjadi 89,40 (posttest). Penilaian peserta terhadap berbagai aspek pelatihan juga menunjukkan hasil yang baik, dengan rata-rata nilai mencapai 4,45
Pemlastis epoksi ester minyak sawit sebagai pengganti epoksi minyak kedelai pada kulit imitasi
Full text linkA plasticizer is a liquid added to synthetic leather materials to make the product softer, more flexible, and easier to process. The development of sustainable plasticizers in this study was achieved using palm oil as the primary raw material. The study aimed to evaluate the application of epoxidized palm oil esters on imitation leather. The epoxidation process used palm oil esters as the base material, with acetic acid, hydrogen peroxide, and amberlite resin as catalysts. The mixture was heated to a temperature of 60 °C and stirred at a speed of 400 rpm for 4 hours. The resulting epoxy oil was then applied to the top layer of imitation leather, and its mechanical properties were tested. Epoxidized palm oil esters replaced 50% and 100% of epoxidized soybean oil the imitation leather. As a control, plasticizers from commercial epoxidized soybean oil were used. The mechanical test results showed that replacing 100% of the epoxidized soybean oil with palm oil esters in synthetic leather did not result in significant differences in longitudinal tensile strength and transverse elongation compared to the control. However, artificial leather with epoxidized palm oil esters demonstrated better tear resistance than the control. Further studies are required to determine the optimal conditions for the epoxidation reaction, fatty acid composition, and stability of epoxidized palm oil esters.Pemlastis adalah cairan yang ditambahkan kebahan kulit sintetis untuk membuat produk menjadi lebih lembut, fleksibel, dan mudah diproses. Pengembangan pemlastis yang berkelanjutan dilakukan melalui penggunaan minyak sawit sebagai bahan baku utama dalam penelitian ini. Tujuan dari penelitian ini adalah untuk mengevaluasi aplikasi epoksi ester minyak sawit pada kulit imitasi. Proses epoksidasi menggunakan ester minyak sawit sebagai bahan dasar, dengan katalis asam asetat, hidrogen peroksida, dan resin amberlite. Campuran dipanaskan pada suhu 60 °C dan diaduk pada kecepatan 400 rpm selama 4jam. Minyak epoksi yang dihasilkan kemudian diaplikasikan pada lapisan atas kulit sintetis dan diuji sifat mekaniknya. Variasi epoksi ester minyak sawit pada kulit imitasi menggantikan sebanyak 50 dan 100% epoksi minyak kedelai. Sebagai kontrol, digunakan pemlastis dari epoksi minyak kedelai komersial. Hasil pengujian mekanik menunjukkan bahwa penggantian 100% epoksi minyak kedelai dengan epoksi ester minyak sawit pada kulit sintetis tidak menghasilkan perbedaan signifikan pada kekuatan tarik membujur dan kemuluran melintang dibandingkan kontrol. Namun, kulit sintetis dengan epoksi ester minyak sawit menunjukkan ketahanan sobek yang lebih baik dibandingkan kontrol. Penelitian lanjutan diperlukan untuk menentukan kondisi optimal reaksi epoksidasi, komposisi asam lemak, dan stabilitas epoksi ester minyak sawit
TEKNOLOGI DIGITAL SENSOR WARNA UNTUK MENGUKUR TINGKAT FERMENTASI KAKAO (ULASAN)
Full text linkPemerintah berencana untuk memberlakukan SNI Kakao No. 2323-2008 secara wajib sebagai upaya meningkatan mutu biji kakao. Diantara aspek mutu dalam SNI yang sangat penting adalah tingkat fermentasi yang sempurna. Sampai saat ini, tingkat fermentasi ditentukan dengan metoda uji belah, yang hanya membandingkan warna keping biji secara secara visual dan kualitatif. Warna cokelat menunjukkan tingkat fermentasi yang sempurna dan warna ungu dominan digolongkan sebagai under fermented. Cara uji yang bersifat subyektif ini sering menimbulkan permasalahan karena perbedaan persepsi antara pedagang dan petani tentang kualitas biji yang sedang ditransaksikan. Untuk itu perlu adanya inovasi berbasis teknologi digital menggunakan sensor warna yang akan mengetahui tingkat fermentasi secara obyektif, efektif dan efisien. Ulasan ini bertujuan untuk mengetahui potensi teknologi digital sensor warna sehingga bermanfaat untuk menentukan tingkat fermentasi sempurna dari kakao
