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All Journal eUREKA : Jurnal Penelitian Mahasiswa Teknik Sipil dan Teknik Kimia Jurnal IPTEK Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur)
Abrina Anggraini, Sinar Perbawani
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Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Energy Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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Journal : Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur)

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Efektifitas Aplikasi Tepung Asap Pada Bakso Dengan Sistem Pengawetan Mikroenkapsulasi Asap Cair Fouk, Petronela; Abrina Anggraini, Sinar Perbawani; Yuniningsih, Susy
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 3 (2020): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Coconut shell is an alternative type of raw material that can be used as a base for making liquid smoke because it contains cellulose, lignin, hemicellulose, and ash. Liquid smoke is a natural preservative that is obtained from the results of smoke condensate in the pyrolysis process of wood content containing hemicellulose, cellulose, and lignin. The use of liquid smoke is not only in the form of liquids because in the form of liquids, but phenol components and organic acids will also evaporate if stored for a long time so that it requires special containers and places for storing liquid smoke, so the development of microencapsulation technology is needed to cover phenolic compounds and starch acid using maltodextrin. Previous researchers stated that smoked flour had 70.79% phenolic compounds and 11.10% acetic acid, while the phenol compounds in liquid smoke were 24.03% and 57.70% acetic acid. The purpose of this study was to determine the acidity level of the meatballs with a liquid smoke microencapsulation system. The drying temperatures in the microencapsulation process were (ºC) 135, 140, 145, and 150 with a maltodextrin concentration of 30% and a particle size of 120 mesh. The results of the analysis of the acidity levels in meatballs increased at 145 ºC because there was an exponential bacterial growth phase, while at temperatures of 140 ºC and 145 ºC there was a stationary phase where bacterial growth was constant and at 150 ºC the acidity level decreased due to the increase in temperature. affect the speed of cell division so that acidity levels begin to decrease or be exhausted
Analisis Daya Tahan Lama Simpan Pada Bakso Dengan Penambahan Tepung Asap Melalui Proses Mikroenkapsulasi Anin, Desi Fatima; Abrina Anggraini, Sinar Perbawani; Iskandar, Taufik
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 3 (2020): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Bakso is a processed meat product that is made by grinding it then mixing it with flour and cooking spices and then boiling it until cooked. However, meatballs have a relatively short shelf life when stored at room temperature, so preservatives are needed that are safe for consumption and can increase the shelf life of these meatballs. The preservative offered is the manufacture of liquid smoke by the pyrolysis process. The use of liquid smoke is not only limited to liquid smoke because it is considered impractical, so it is necessary to develop technology to protect the active components and facilitate its handling by making liquid smoke powder using maltodextrin as a carrier medium. This study aims to determine the optimal drying temperature in the microencapsulation process of smoked flour and the optimal storage time for the quality of food product preservation. There are 2 variables in this study, namely fixed variables and changing variables. Fixed variables included 2.5 kg coconut shell weight and 30% maltodextrin while changing variables included drying temperature (1350C, 1400C, 1450C 1500C) with shelf life (0, 2, and 4 days) and analysis parameters included moisture content and protein content. Smoked flour made by the microencapsulation method is proven to preserve food ingredients. This is because smoked flour has an acid content that can inhibit bacterial growth. Smoked flour with a concentration of 5% and a temperature of 135 ℃ is the most effective way to preserve meatball dough because it can provide a long shelf life of 3 days.
Optimalisasi Suhu Pengering pada Proses Pembuatan Tepung Asap Masu, Anjelina Sani; Abrina Anggraini, Sinar Perbawani; Yunininggsih, Susi
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 3 (2020): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Liquid smoke is the result of direct or indirect combustion of coconut shells (pyrolysis). Volatile compounds in liquid smoke that act as preservative activity can evaporate during storage. So it is necessary to develop technology to protect active components and facilitate their handling by making smoked flour using maltodextrin as a carrier medium. Smoked flour is a renewable energy that can be used as a food preservative which is made by encapsulating chitosan because smoked flour has a higher phenol value compared to liquid smoke. At the drying temperature of the smoked flour, namely 135áµ’C, 140áµ’C, 145áµ’C, and 150áµ’C, so that the smoked flour had an indigo content of 70.79% phenol and 11.10% acetic acid, while the phenol component in liquid smoke was 24.03% and 57.70% acetic acid. . The results showed that the drying temperature concentration of 145áµ’C showed the lowest water content with a value of 53.10%. While drying at a temperature of 135% has a higher protein content, namely 1.245%. The benefits of smoked flour to inhibit bacterial growth, the use of smoked flour can also maintain the quality of food products.
Teknologi Aplikasi Asap Cair Grade 3 Tempurung Kelapa Terhadap Kualitas Kayu Meranti Alamsyah; Abrina Anggraini, Sinar Perbawani; Yuniningsih, Susy
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 3 (2020): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Liquid smoke can be obtained by condensing the smoke resulting from the pyrolysis chimney. Liquid smoke resulting from the pyrolysis process can be used as raw material preservatives, antioxidants, etc. Grade 3 liquid smoke is suitable for wood preservation and can also be used as a latex coagulant. In this study, it aims to determine what percentage of liquid smoke concentration is optimal for the preservation of meranti wood and determine the optimal soaking time of the meranti wood preservation process, the method used for the data retrieval process which is the measurement of acid content and the number of bacteria. The tool used is a series of pyrolysis tools. The acidity of meranti wood samples that are not soaked using liquid smoke is generally very high starting from 6±10, while for meranti wood samples soaked acidity levels are 5-6. The lowest bacterial mortality percentage (36.4%) control while the highest mortality percentage reaches 92%-100% indicated in the concentration of treatment. At a concentration of 25% able to inhibit bacterial attacks, it can be seen with a mortality percentage of 100% of all pyrolysis temperature levels. Liquid smoke retention at a concentration of 35% is the highest and more effective at immersion for 4 hours compared to the immersion of 3, 5, and 6 hours. Liquid smoke added to Meranti wood has toxic power to bacterial development. At a concentration of 35%, the average weight loss percentage of the test sample was 27.36%.
Optimasi Kadar Abu pada Campuran Biochar dengan Pupuk NPK Melalui Metode Coating Deri , Adrianus; Iskandar , Taufik; Abrina Anggraini, Sinar Perbawani
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 3 (2020): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Improvement of decreased soil quality and to maintain available nutrients for a long time in the soil can be achieved by applying balanced fertilization and the use of soil amendments such as biochar. NPK Element N plays a role in helping the adequacy of green leaves for photosynthesis and stimulating plant growth and helping to form organic compounds that plants need. The P element serves to stimulate root growth and accelerate the plant process in the generative and flowering stages. K will help the plant to be stronger and sturdier, providing resistance to disease and drought. The process of this research begins with biochar, initially, 5 kg of rice husk biochar is finely ground and sifted at 75 mesh size to mix with NPK. Weighing 100 gr of biochar, then mixing 100 gr of biochar with NPK (grams): 10, 20, 30. Make a coating mixture and water (water and starch). The mixing time was 15 minutes. The coated Biochar was granulated and dried in an oven at 105oC for 1 hour. Analyzed coating results: Dustiness. Statistical analysis using SPSS. The lowest ash content possessed by biochar is at a 30% NPK concentration with a 30% starch coating concentration of 0.0609%. Good quality is found at a concentration of 10% NPK and 30% starch coating. This is because it is influenced by the value of the proximate analysis where the low ash content and the high dissolving time and the percentage of the coating produced.
Co-Authors Alamsyah Anin, Desi Fatima Badin, Yoseph Ratu Deri , Adrianus Fouk, Petronela Iskandar , Taufik Jenita, Joice Masu, Anjelina Sani Oktavia, Dewi Alia Suryanti, Fenni Susanto Susanto Susilo, Nicodemus Susy Yuniningsih Tapenu, Welem E.E Taufik Iskandar Yunininggsih, Susi