SWL- Agriculture

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Browsing SWL- Agriculture by Author "Ali, Akhyar"

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    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
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    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.
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    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.
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    KAJIAN PEMANFAATAN BIOMASSA LIMBAH INDUSTRI MINYAK PICUNG (PANGIUM EDULE REINW) UNTUK BIOBRIKET SUMBER ENERGI ALTERNATIF DI DESA PULAU PICUNG, KAMPAR
    (2014-01-18) Ali, Akhyar; Ayu, Dewi Fortuna; Restuhadi, Fajar
    Seed of picung (Pangium edule Reinw) contains 70 % kernel (weight) and 40 % husk (weight). Its nucleus’s seeds contain 21-27 % oils that can be extracted. More than its 70 % component is an oil cake. The huge amount of oil cake can be used as a solid fuel such as Biomass Briket (Baiobriket). Biobriket has weight 23,046 gram,long 3,469 cm, wide 2,804 cm and high 2,277 cm. Biobriket picung is produced by manual process inlet dry materials that is pushed and pressed by hydroulic press. The pressing process produces solid materials that will be piece into specific size. Picung oil cakes have a weakness as a solid fuel. It has no high heating value and its physic characteristic that has low binder. To increasing heating value, glycerol is added. Because glycerol has a heating value equal to 1353 kcal/ kg. Glycerol can be used as an alternative heating resource. Binding problems can be solved by adding tapioca. Optimum adding of tapioca is not more than 5%. The final step of this research is found the comparison of quality between optimal biobriket picung oil cake. This research using central composit design. The first factor is quantity of glycerol (X1) and the second factor is quantity of tapioca (X2). Basis picung oil cake that is used is 200 gram. First factor’s range is between 1 – 5,5 % weight of oil seed or at 1,76-9,69 ml (density glycerol is 1,13 g/ml). The seconds factor range is 1 – 5 % weight of oil cake or at 2-10 gram. Optimation response that used is heating value (Y). Analysis with response surface method shows that adding glycerol has a positive influence to the heating value of biobriket with desirability 94 %. The optimum value for heating calor biobriket is 6243,62 kcal/kg.
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    PEMBUATAN DODOL AMPAS SIRUP NENAS (Ananas comosus L.Meer) DENGAN PENAMBAHAN BERBAGAI KONSENTRASI GULA AREN
    (2014-01-17) Ayu, Dewi Fortuna; Ali, Akhyar; Steward, Deddy
    The aim of this research were to find the optimum quantity of using palm sugar, to know Consumer preference test and self life of dodol made from banana's syrup waste. The design was Non factorial randomized block design, with 4 (four) levels of palm sugar, i.e. 500 g,1000 g, 1500 g and 2000 g for each dodot dough. The parameters measured were moisture content, Sucrose content, ph, dodol sheft life through appeared of mold and sensoric evaluation of colour, Taste, flavour, texture and overall consumer preferenre test. The results indicated that the Treatments showed signifrcantty influence for water content, suc/ose content, ph, total mold, and Sensoric characteristics of dodol such as colaur, taste, texture, flavaor and overall consumer Preference test. The optimum treatment was found by adding 2000 g sugar palm, which gave 26.5% Moisture content, 18.70% sucrose content, 4.87 ph, and the longest dodol product shelf life Was 20 days. Overall consumer preference fest of dodol is good, panelis like the sweet tasfe of Dodol, very brown colour, texture of dodol which balance between hard and soft, and stfong Flavoured of banana
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    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.
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    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.