SWL- Agriculture

Permanent URI for this collection

https://repository.unri.ac.id/handle/123456789/2821

Browse

Browsing SWL- Agriculture by Author "Ali, Akhyar"

Now showing 1 - 5 of 5
  • No Thumbnail Available
    Item
    EVALUASI MUTU SABUN PADAT DARI MINYAK GORENG BEKAS MAKANAN JAJANAN DI KECAMATAN TAMPAN KOTA PEKANBARU DENGAN PENAMBAHAN NATRIUM HIDROKSIDA DAN LAMA WAKTU PENYABUNAN
    (2014-01-18) Fortuna Ayu, Dewi; Ali, Akhyar; Sulaiman, Rudianda
    The objective of this research was to evaluate the quality of the solid soap made from used cooking oil hawker food located in Tampan Subdistrict, City of Pekanbaru, through the addition of several doses of sodium hydroxide and foaming time. The research conducted from July to September 2009, at Laboratory Analysis and Processing of Agricultural Crops, Agricultural Faculty, University of Riau. The research experiments carried out by using a Factorial Randomized Block Design (RAK) with 3 repetitions. The first factor was the concentration of NaOH 32% (K) and the second factor was the length of foaming time. The observed parameters were water content, free fatty acid, pH, foam test, irritation test, and organoleptic test included color, aroma, and texture. The research results showed that the differencess concentration of sodium hydroxide influenced water content, free fatty acids, pH, aroma and texture, while the foaming time and their interaction influenced aroma and texture soap. Compared with SNI 06-3532-1994, water content and free fatty acid meet the quality standard of soap bar (SNI 06-3532-1994). Treatment K2W2 (NaOH 60 ml with 45 minutes) showed the best solid soap from used cooking oil
  • No Thumbnail Available
    Item
    EVALUASI MUTU SABUN PADAT DARI MINYAK GORENG BEKAS MAKANAN JAJANAN DI KECAMATAN TAMPAN KOTA PEKANBARU DENGAN PENAMBAHAN NATRIUM HIDROKSIDA DAN LAMA WAKTU PENYABUNAN
    (2016-09-29) Ayu, Dewi Fortuna; Ali, Akhyar; Sulaiman, Rudianda
    The objective of this research was to evaluate the quality of the solid soap made from used cooking oil hawker food located in Tampan Subdistrict, City of Pekanbaru, through the addition of several doses of sodium hydroxide and foaming time. The research conducted from July to September 2009, at Laboratory Analysis and Processing of Agricultural Crops, Agricultural Faculty, University of Riau. The research experiments carried out by using a Factorial Randomized Block Design (RAK) with 3 repetitions. The first factor was the concentration of NaOH 32% (K) and the second factor was the length of foaming time. The observed parameters were water content, free fatty acid, pH, foam test, irritation test, and organoleptic test included color, aroma, and texture. The research results showed that the differencess concentration of sodium hydroxide influenced water content, free fatty acids, pH, aroma and texture, while the foaming time and their interaction influenced aroma and texture soap. Compared with SNI 06-3532-1994, water content and free fatty acid meet the quality standard of soap bar (SNI 06-3532-1994). Treatment K2W2 (NaOH 60 ml with 45 minutes) showed the best solid soap from used cooking oil.
  • No Thumbnail Available
    Item
    EVALUASI MUTU SABUN PADAT TRANSPARAN DARI MINYAK GORENG BEKAS DENGAN PENAMBAHAN ASAM STEARAT DAN GLISERIN
    (2014-01-18) Ali, Akhyar; Ayu, Dewi Fortuna; Rossi, Evy; Vicky Noviani, Dian
    used cooking oil can be used as base substance To manufactured of transparent solid soap. This aims of this reseach,,was determine effict of the addition stearic acid and glycerin with various concentrations of the quality of transparent solid ,soap and determine the best formulation of transparent solid soap. This research conducted in the Laboratory Processing and Analysis-of Agticuttural Technology, Faculty of Agriculture, University of Riau. This research carried out an experimantelly using a completely randomized design (RAlL) with 8 treatments and 3 repetition. Data quality of product was analyzed statistically variance. If it shows F-hit greater than F-tab then do Tukey test. Whereas organoleptic test carried out in non-parametric. If it shows F hit greater than F tab then do Friedman test at level 5 %. The results showed that the addition of stearic acid and glycerin provide effect to the water content, ALB, and pH. Based on the results of the research best formulation of transparent solid soap is AG6 (stearic acid 12%, glycerin t 11%) with 3,09% water content,. ALB not detected, the volume of foam144.244cm, pH 10.5, no cause iritation and the result organoleptic test panelist for colour, flavor, texture and foam showed preference.
  • No Thumbnail Available
    Item
    Pengaruh Lama Fermentasi dan Suhu Penggorengan Terhadap Mutu Keripik Tapai Ubi Kayu
    (2014-01-17) Ali, Akhyar; Efendi, Raswen; Fitriani, Shanti
    Ubi kayu atau singkong di Indonesia merupakan hail produksi pertanian kedua terbesar setelah padi. Jumlah produksi ubi kayu secara nasional pada tahun 2003 sebesar 18.5 ton, meningkat pada tahun 2004 sebesar 19.4 ton dan 19.9 ton pada triwulan pertama tahun 2006 (BPS, 2OO7), sehingga ubi kayu mempunyai potensi sebagai sumber karbohidrat yang penting dalam bahan pangan. Ubi kayu dalam keadaan segar tidak tahan lama. Untuk pemasaran yang memerlukan waktu lama, ubi kayur harus diolah dulu menjadi bentuk lain yang lebih awet, seperti gaplek, tapioka (tepung singkong), tapai, peuyeum, keripik singkong dan lain-lain.Hal ini sesuai dengan program pemerintah khususnya dalam mengatasi masalah kebutuhan bahan pangan, terutama nonberas. Tapai merupakan olahan ubi kayu hasil fermentasi yang memiliki rasa khas. Fermentasi adalah suatu reaksi metabolisme yang meliputi sederet reaksi oksidasi-reduksi, yang donor dan aseptor elektronnya adalah senyawa-senyawa orgarik, umumnya menghasilkan energi (Lidiasari et a1.,2A06). Tapai memiliki daya tahan simpan yang relatif singkat. Hal ini karena aktivitas mikioorganisme setelah fermentasi masih berlangsung yang mengakibatkan terjadinya kerusakan fermentasi atau tingginya kadar alkohol (etanol) yang dihasilkan yang menyebabkan tapai tidak dapat lagi dikonsumsi.
  • No Thumbnail Available
    Item
    PERBAIKAN MUTU MINYAK GORENG BEKAS MAKANAN JAJANAN DI KECAMATAN TAMPAN KOTA PBKANBARU DENGAN MENGGUNAKAN ARANG AKTIF DAN BENTONIT SEBAGAI BAHAN BAKU DALAM PEMBUATAN SABUN PADAT TRANSPARAN
    (2014-01-17) Ali, Akhyar; Ayu, Dewi Fortuna
    This study aims to determine the influene of several concentrations of activated charcoal and concentrations of bentonite in the improvement of physic-chemical nature of cooking oil used and the quality of the resulting transparent solid soap. This research has been conducted from august to November 2010. This study conducted in the laboratory processing and analysis of agricultural technology, faculty of agriculture university of riau.