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(searched for: doi:(10.33749/*))
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Petrus Patandung, Doly P Silaban, Alexius Luther Ola
Jurnal Penelitian Teknologi Industri, Volume 11, pp 39-46; doi:10.33749/jpti.v11i1.5298

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Shinta W Apriyani, Alim M Nuryadi, Yunita F Assah
Jurnal Penelitian Teknologi Industri, Volume 11; doi:10.33749/jpti.v11i1.5073

Doly P Silaban, Alexius Luther Ola
Jurnal Penelitian Teknologi Industri, Volume 11, pp 30-38; doi:10.33749/jpti.v11i1.5055

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Judith Henny Mandei, Alim Mahawan Nuryadi
Jurnal Penelitian Teknologi Industri, Volume 11, pp 19-30; doi:10.33749/jpti.v11i1.5098

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Petrus Patandung
Jurnal Penelitian Teknologi Industri, Volume 10, pp 45-50; doi:10.33749/jpti.v10i2.4650

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Jurnal Penelitian Teknologi Industri, Volume 10, pp 77-86; doi:10.33749/jpti.v10i2.4491

Abstract:
Virgin Coconut Oil ( VCO ) adalah minyak yang dibuat dari buah kelapa segar matang yang diproses secara mekanik atau alamiah dengan atau tanpa pemanasan dan penambahan bahan kimia dan zat aditif, salah satu produk alternatif pengembangan pengolahan VCO adalah oleokimia. Tujuan penelitan ini adalah untuk mengoptimalkan metode fraksinasi/pemisahan asam lemak dengan proses hidrolisis dan transesterifikasi. Penelitian ini akan dilaksanakan dalam dua tahap yaitu: penelitian Pendahuluan untuk menguji kemurnian asam lemak kususnya asam laurat yang dihasilkan pada penelitian sebelumnya dan melakukan fraksinasi asam lemak dengan menggunakan spining band fraksionation. Penelitian lanjutan dilakukan dengan menfraksinasi asam lemak melalui reaksi esterifikasi dan hidrolisis. Reaksi esterifikasi dilakukan dengan perlakuan jumlah katalis NaOH yaitu: 0.2 mol dan 0.02 mol dengan waktu reaksi selama 60 menit. Reaksi hidolisis dilakukan dengan perlakuan waktu hidrolisis dan jenis katalis, waktu hidrolisis yang dilakukan adalah 3, 6, 9 dan 12 jam, sedangkan jenis katalis yang gunakan adalah HCl 6N 3 ml dan H2SO4 50% dengan perbandingan 1:20 (minyak:katalis).Hasil penelitian ini dapat diketahui bahwa Kemurnian asam lemak pada proses fraksinasi penelitian sebelumnya belum optimal, sehingga masih perlu mengoptimalkan proses fraksinasi untuk memisahkan asam lemak. Reaksi esterifikasi dan hidrolisis yang dilakukan belum memberikan hasil yang optimal, masih perlu mengoptimalkan suhu, tekanan, jumlah dan jenis katalis untuk bisa memutuskan rantai pada molekul trigliserida. Nilai FFA pada penelitian ini masih berada kisaran 2.1-7.2%, sedangkan spliting degree pada kisaran 1.2-2.4%. Kata Kunci: VCO, oleokimia Fraksinasi, Esterifikasi
Sjamsiwarni Reny Sjarif
Jurnal Penelitian Teknologi Industri, Volume 10, pp 59-68; doi:10.33749/jpti.v10i2.4336

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Ardi Kurniawan Makalalag
Jurnal Penelitian Teknologi Industri, Volume 10, pp 69-76; doi:10.33749/jpti.v10i2.4375

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Jurnal Penelitian Teknologi Industri, Volume 11, pp 1-10; doi:10.33749/jpti.v11i1.4298

Abstract:
To maintain the quality of food products, post-harvest handling efforts need to be done by processing, preservation, packaging and storage. This study examines the influence of the percentage of sugar and water solution to the shelf life of oil products in the sugar solution. The study was conducted using factorial experiments prepared in a completely randomized design with 2 replications. Factor A is the use of a water solvent, comprising: A1 = coconut water; A2 = mineral water (AMDK). Factor B is a variation of sugar addition (in percentage) which consist of: B1 = 25%; B2 = 35%; B3 = 45%. Packaging is done on 2 types of packaging, namely jar and Stand Up Pouch. Storage is done at room temperature (for a jar packaging) and refrigerators (for Stand Up Pouch packaging). The observation showed that the organoleptic most preferred solvent treatment of coconut water and sugar content of 25%, with the average score is 4 (love) for the assessment of the texture, color, appearance and feel. Meanwhile, in products using jar packaging, coconut products in sugar solution did not last more than 2 days. This can be seen from the number of TPC that is not eligible. Storage in Stand Up Pouch packaging tends to maintain protein and sugar content, while the total number of bacteria and mold / yeast still increase from observation of 2nd and 4th week. Total bacteria in the second week still meet the requirements based on Microbiology Criteria in Foodstuffs according to Perka BPOM RI. 16 year 2016 for the type of processed food of candied fruit, with the amount of 1.88 x 103 for coconut water solvent treatment and 6.77 x 103 for the treatment of common water solvent type.Keyword : Coconut, Sugar solution, preservation
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