Browsing by Author "Wijana, Susinggih"

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    Analisis Efisiensi Produksi Bubuk Cincau Hitam (Mesona Palustris) Pada Skala Ganda
    (2016-03-02) Wijana, Susinggih; Sugiarto, Yusron; Cholilie, Irvan Adhin
    The objectives of this research are to compare the quality of the black grass jelly powder between laboratory scale and scale up experiment and to define their process efficiency. Tool that had been used is extractor with 100 Littre capacities, while the raw materials are 5 kg dried grass black leaf and 75 littre water. From the organoleptic tests (30 general panelist), it can be seen that there are no significant differences quality between laboratory scale and scale up experiment in color, odor, flavor, and texture. Moreover, from proximate test for grass black jelly powder, it can be observed that there are no significant differences in all parameters. Furthermore, grass black jelly powder for scale up contains water, carbohydrate, crude fiber, and yield in the amount of 12.25%; 43.7%; 5.89%; and 16.28% respectively. In addition, from energy efficiency analysis, it can be measured that from boiling, draining, evaporating, drying, and milling process, the efficiency are 85.11%, 76.97%, 99.64%, 99.99% respectively. Utility needs for each batch are 0.1 m3 water that cost Rp 220.5, 20,01 Kwh electricity that cost Rp 18,569.28, and 30Kg LPG that cost Rp 234.000,00. In brief, the total cost is Rp 252,789.78.
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    Analisis Efisiensi Produksi Sirup Gula Kelapa Pada Berbagai Jenis Bahan Baku Dan Bahan Bakar Yang Digunakan
    (2016-03-02) Pranowo, Dodyk; Wijana, Susinggih; Rohmaningtyas
    The fundamental problems in the development of palm sugar (Cocos nucifera L) were high production costs and not practicaly product, hence, required effort to improve the syrup of palm sugar. The aims of this study to obtain the efficient conditions process to make palm sugar syrup from various types of raw materials and fuel used. The research method using a randomized block design (RBD) with 2 factors, the type of fuel (LPG and kerosene) and the type of raw material (sugar palm print and palm sap) and analysis of the effectiveness of the index. The results showed that the production of sugar syrup with palm sugar product and kerosene fuel was the best alternative with an index value of 1.00 and the cost effectiveness of the production of each bottle @ 650 ml at Rp. 11.55
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    Pengembangan Desain Motif Industri Kreatif Kerajinan Batik Berbasis Cerita Rakyat Di Kabupaten Trenggalek
    (2016-03-02) Dewi, Ika Atsari; Nurmansyah, M. Andhy; Wijana, Susinggih; Rahmah, Nur Lailatul
    Batik is one of Indonesian native creative industry products using techniques such as fabric dyeing with wax medium that has been recognized by UNESCO. Trenggalek is one regency in East Java that begins to develop batik centre. But one of the fundamental weaknesses encountered , apart from the aspects of raw material, dyeing, production technology and market, is batik design. This whole time, the motif design developed are more dominated by clove as a leading commodity of Trenggalek. It is still not enough to be used as identity, because other regency also have cloves as a leading commodity . It therefore requires the introduction of a design that is more directed to the art or history of Trenggalek and is expected to open up opportunities for patents for Trenggalek motif . This study was aimed to get a distinctively batik motif design of Trenggalek derived from folklore. Data was collected by conducting survey, interview, and matriculation at three batik centers in Trenggalek Regency and involved local cultural figures. The results of the study refered to the folklore of a Muslim religious spreader and leader in Trenggalek named Menak Sopal. Iconic element that can be developed into a local area element of branding was a white elephant and a white alligator with variations of Isen clove and mangosteen
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    Studi Proses Pengolahan Puree Mangga Podang (Mangifera Indica L.) Sebagai Bahan Baku Olahan Lanjut (Kajian Jenis Dan Konsentrasi Filler)
    (2016-03-02) Mulyadi, Arie Febrianto; Wijana, Susinggih; Istichomah, Siti Nur
    The purpose of this research is to get combination type and concentration filler proper to making puree mangga podang against the nature of organoleptik puree mangga podangResearch carried out in Agrochemical Technology Laboratory Department of Agroindustrial Technology the Faculty of Agricultural Technology University of Brawijaya unfortunate in september 2012. In this research mango used are a mangga podang of Kediri, the determination of the best treatment based on the best treatment from the results of the test with a method of index organoleptik effectiveness. Research is done by using the method random group ( a shelf ) by using two factors that is the type and concentration filler and three times. The first is the type of filler namely dextrin and agar flour and the second factor is the concentration filler 5 % and 10 %. Observation is color, taste, the fragrance and texture. The results of observations will be done with Friedman test. If there is different treatment of real and continued with Friedmen continued test. The best treatment is dextrin with 10% concentration.Characteristic quality of puree mango podang covering the quality of the water level 87,86 %, total sugar 18,08 %, a total of solids dissolved 23.1 % brix, vitamin c 29,93 mg / 100g, viscosity 1204,5 cp. The result of testing organoleptik by 15 the panel against color, the scent of; taste, obtained the result not detected the existence of real different level of confidence on agar powder with 5 % concentration.