3 research outputs found
Optimisation of Biobriquette Production Enriched with Burning Lighter Materials
No full text. The increasing trend of fossil fuel consumption is inversely proportional to the available natural gas reserves. Renewable energy sources derived from biomass are needed to become alternative fuels, such as biobriquettes. This study aims to optimize biobriquette production by adding burning initiator materials to obtain the best composition that meets the Indonesian National Standard (SNI) and exhibits good ignition characteristics. The experimental design was based on the Taguchi method with an L9 (34) orthogonal array, and the results were statistically analyzed using Grey Relational Analysis (GRA) to evaluate multiple responses. Although the highest Grey Relational Grade (GRG) indicated the theoretical optimum, the confirmation test revealed a slightly different composition with better burning performance. The optimal composition consisted of 3 g of OPEFB (A1), 16 g of PKS (B2), 40% pine sap (C3), and 20% sulfur (D3), producing a moisture content of 1.148%, ash content of 10.75%, volatile matter content of 12.36%, calorific value of 7,223.5 cal‧g-1, initial ignition time of 1.83 s, and burning rate of 0.237 mg‧min-1. These results indicate that the produced biobriquettes meet SNI standards for moisture, volatile matter, calorific value, and have good burning ease
PENGGUNAAN DIAGRAM PARETO DAN CEDAC UNTUK MENGANALISA TINGKAT KECACATAN PADA PRODUKSI GULA KRISTAL DI PG. GONDANG BARU
No full textCrystals sugar are an important source of sweetener in everyday life and
have a high level of consumption. The high levels of sugar consumption in
addition requires the availability of sufficient amounts of sugar, also with good
quality sugar. This report aims to identify the causes of sugar disability in PG.
Gondang Baru, knowing seven tools are the most appropriate tools for analyzing
sugar disability and sugar make comparisons with similar market products.
The method used in analyzing the data that is defective sugar are Pareto
diagram and CEDAC. As for the comparison with the research object sugar
market products were analyzed using QDA diagram and sensory testing. Pareto
charts compiled by collecting data crystals sugar disability such gravel in the form
of sugar and sugar dust in PG. Gondang Baru, while CEDAC analyzed
qualitatively by interviewing several workers at PG. Gondang Baru. Processing
data use QDA diagram a sensory test by distributing 33 questionnaires while
differentiating sensory testing conducted by the triangle test to determine the
difference in which panelists were selected in advance by using a threshold test.
The results of data processing show that the damage occurs much sugar is
sugar as much as 199 sacks of gravel ranging from August 4 to 11 Septermber
2013, with a percentage of 0.33%. While the dominant factor that causes damage
to the sugar that is because operators or workers are less careful during the
operation of the machine, and the machine or equipment production has been
much damaged and needs to be fixed immediately. As for the comparison with
market products on the level of sweetness of sugar, both samples have not seen a
real difference to the significance of the response panelists 5% and 1%
Roasting optimization of robusta coffee beans and their effect on the antioxidant related compound
No full textCoffee is known for its flavor and antioxidant effects. Roasting may change the characteristics of caffeic, chlorogenic, ferulic, and sinapic acids. While temperature and time are key factors affecting coffee’s aroma, flavor, and taste, airflow during roasting also significantly impacts bean quality and antioxidant content. This study examined the effects of roasting parameters like temperature, time, and airflow on Robusta coffee beans’ physicochemical qualities (phenols, tannins, flavonoids, and chlorogenic acid) and antioxidant activity. The best roasting parameters refer to the combination of temperature, time, and airflow that produces the most favorable qualities in the coffee beans, such as optimal flavor, aroma, and antioxidant content. Beans were roasted at 190°C, 210°C, and 230°C for 11, 14, and 17 minutes, with airflow settings of 1/4, 2/4, and 3/4. Response Surface Methodology (RSM) and Design Expert software optimized roasting conditions for optimal antioxidant content. The best roasting settings for antioxidant activity and physicochemical content were 190°C, 11 minutes, and 3/4 damper opening. These findings emphasize the importance of correctly managing temperature, time, and air movement during coffee roasting to maximize its health benefits. This approach helps produce functional beverages with better antioxidant capabilities for sensory pleasure and health advantages
