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All Journal Jurnal Sains dan Teknologi Pangan Indonesian Food Science and TechnologyJournal
yermia, yermia yermia
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Agriculture, Biological Sciences & Forestry

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PEMBUATAN DAN ANALISIS KOMPONEN KIMIA ASAP CAIR KAYU GAMAL (Gliricidia sepium) HASIL PEMURNIAN DENGAN METODE DESTILASI BERTINGKAT Suaib, Nur Fajriani; yermia, yermia yermia; agustina, agustina
Jurnal Sains dan Teknologi Pangan Vol 4, No 1 (2019): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (275.793 KB) | DOI: 10.33772/jstp.v4i1.5621

Abstract

ABSTRACTThe objective of this research was to make liquid smoke from Gamal wood (Gliricidia sepium) and to analyze the chemical components of Gamal wood liquid smoke purified by multilevel distillation method. The results show that Gamal wood contained 46.34% cellulose, 12.35% hemicellulose, and 29.12% lignin. The pyrolysis of Gamal wood produced 34.17% Gamal wood liquid smoke. The liquid smoke was then purified using a multilevel distillation method to produce 90% purely distilled Gamal liquid smoke, which contained approximately 4.65% phenols, 12.86% carbonyl, 15.24% acids, and pH value of 1.7. The results show that Gamal wood has the potential to be used in liquid smoke production. Keywords: Liquid smoke, Gamal wood, Multilevel distillation method   ABSTRAK Penelitian ini bertujuan untuk membuat asap cair dari kayu gamal (Gliricidia sepium) dan analisis komponen kimia asap cair kayu gamal hasil dari pemurnian dengan metode destilasi bertingkat. Hasil pengujian menunjukkan kayu gamal mengandung selulosa 46,34%, hemiselulosa 12,35%, dan lignin 29,12%. Hasil pirolisis kayu gamal menghasilkan rendemen asap cair kayu gamal sebesar 34,17 %. Asap cair kasar dimurnikan dengan menggunakan metode destilasi bertingkat menghasilkan kondensat redestilasi asap cair dengan rendemen sebesar 90%. Redestilat asap cair kayu gamal  mengandung total fenol sebesar 4,65%, total kabonil 12,86%, total asam 15,24% dan nilai pH 1,7. Hasil pengujian menunjukkan kayu gamal berpotensi untuk dimanfaatkan dalam produksi asap cair. Kata Kunci: Asap cair, kayu gamal, destilasi bertingkat
Rheological Characterization of Sugar Palm Fruits (Arenga pinnata) at Different Maturity Levels and Concentrations Yermia, Yermia; Pudji Rahayu, Winiati; Edhi Suyatma, Nugraha; Muhandri, Tjahja; Hari Purnomo, Eko
Indonesian Food Science and Technology Journal Vol. 8 No. 1 (2024): Volume 8. Number 1, December 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i1.37940

Abstract

Aren is a versatile crop with significant economic potential in tropical regions, particularly Southeast Asia. While young fruits are commonly processed into kolang-kaling, the industrial potential of both young and matured fruits, especially about their rheological and structural properties for edible packaging, still needs to be explored. This study investigates palm fruits' rheological and structural properties at different maturity stages and evaluates their potential for industrial applications, specifically in developing edible films. Rheometer testing revealed that young fruits exhibit pseudoplastic flow behavior (n < 1), whereas matured fruits display Newtonian flow behavior (n = 1). The consistency index (K) increased as concentration. Dynamic rheological measurement showed that young fruits experienced a decrease in LVR and matured fruits showed an increase at higher concentration. The storage modulus (G') of matured fruits was higher than that of young fruits, indicating better mechanical stability in the former Both young and matured fruit had a loss factor < 1 and G' greater than G", indicating elastic behavior predominance. X-ray diffraction (XRD) analysis showed that matured fruits have a crystalline structure, while young fruits are semi-crystalline. The crystalline properties of matured fruits make them suitable for applications requiring mechanical stability, such as edible film production. In contrast, the semi-crystalline nature of young fruits is better suited for flexible packaging applications. These findings open new opportunities for utilizing palm fruit as an innovative base material in developing eco-friendly edible packaging for the food industry.  
Co-Authors Eko Hari Purnomo Nugraha Edhi Suyatma Suaib, Nur Fajriani Tjahja Muhandri Winiati Pudji Rahayu