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All Journal Jurnal Ilmiah Peuradeun Proceedings of International Conference on Multidiciplinary Research Serambi Engineering
Makmur, Teuku
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Journal : Proceedings of International Conference on Multidiciplinary Research

 1 
The Effect of Lactobacillus Casei and Sucrose Concentrations on the Microbiology and Chemical Characteristics of Tofu Waste-Based Probiotic Drinks Irmayanti, Irmayanti; Hakim, Lukmanul; Makmur, Teuku; Rizki, Paqrul; Ar, chairuni
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.386 KB) | DOI: 10.32672/pic-mr.v3i1.2618

Abstract

One industry that produces waste is tofu industry which produces solid waste and liquid waste from the washing, soaking, and cooking processes. To increase the added value of tofu industrial waste, tofu liquid waste can be used as a probiotic drink because it still contains relatively high protein in food processing.Making probiotic drinks from tofu wastewater requires the addition of carbohydrates in the form of sucrose. This research used factorial completely randomized design(CRD) consisting of two factors. The first factor was the addition ofsucrose (S) consisting of 3 levels:S1 = 10%, S2 = 12%, S3 = 14%.The second factor was the concentration of lactobacillus casei consisting of 3 levels: L1 = 4%, L2 = 7%, L3 = 10%.The addition of sucrose (S) was found to have a very significant effect on the total microbes, total acid, but have no significant effect on thepH of tofu liquid waste probiotic drink. The best treatment of probiotic drinks was that resulting from the addition of 10% sucrose and a concentration of Lactobacillus casei 7% (S1L) to produce good quality probiotic drinks with chemical properties, namely lactic acidbacteria 4.88, with pH of 3.57%, and total acid of 1.84%.Keywords: probiotic, lactobacillus casei, sucrose, tofu waste.
Value Added Analysis and Quality Test of Cassava Crackers (Manihot Esculenta Crantz) in the Household Agroindustry in Cot Glie Aceh Besar District AR, Chairuni; Makmur, Teuku; Lamona, Asmeri; Ahyar, Zakya; Irmayanti, Irmayanti
International Conference on Multidisciplinary Research Vol 3, No 2 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (191.344 KB) | DOI: 10.32672/pic-mr.v3i2.2691

Abstract

In Indonesia, especially in Aceh Province, cassava is often used as raw material for the food industry, so the food is considered crucial in various businessesfood product. The purpose of processing cassava into a food product is to increase the durability of the cassava plant so that the selling price of cassava is more economical. One of the examples of the diversifying processed products from cassava is cassava cracker; and one of the centers of production in Aceh Province. It is located in Cot GlieAceh Besar. The present study aimed to measure the added value and test the quality of cassava crackers produced in Cot Glie District. Particularly, this study aimed to answer the following questions: (1) How is cassava manufactured into cassava crackers?, (2) How is the added value generated from processing cassava into cassava crackers in Cot Glie region?, (3) How is the quality of cassava cracker produced in household agro-industry of Cot Glie Aceh Besar?. The Snowball Sampling method was employed in determining the samples, and value-added analysis the Hayami method was employed. The findings of the research can be concluded as follows: (1) The process of processing cassava into cassava crackers on a household industrial scale in the study area is still relatively simple, (2) The added value generated from processing cassava into cassava crackers on a home industry scale in the study area is also still relatively simple,(3) The quality test of the water content and ash content produced in the business cassava crackers in the household industry scale of the study area has met the standard of SNI 0272-1990, with a maximum water content of 11% and a maximum ash content of 2%. Keywords: cassava, crackers, value-added, quality, agroindustry 
The Effects of Pyrolysis Temperature and Time to The Quality of Coconut (Cocos Nucifera) Midrib Liquid Smoke Yulia, Ruka; Pria, Wahyu Ana; Hakim, Lukmanul; Makmur, Teuku
International Conference on Multidisciplinary Research Vol 3, No 1 (2020): ICMR
Publisher : Universitas Serambi Mekkah

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.9 KB) | DOI: 10.32672/pic-mr.v3i1.2617

Abstract

The aim of this study was to determine the effect of pyrolysis temperature and pyrolysis time on thequality of liquid smoke of coconut midribs waste such as yield, pH, acetic acid, phenol. The method of thisresearch was the descriptive method. The variables of this study were pyrolysis time of 2 hours and 3hours and pyrolysis temperature of 200, 250, 300, 350, 400 oC with two repetitions. The result showedthat the best condition of coconut midrib liquid smoke was on the pyrolysis temperature of 400 oC, for 3hours pyrolysis time resulted in yield, pH, acetic acid and phenol of liquid smoke were 24%, 2.53, 6,45ppm, 3,76 ppm. The increase in pyrolysis time and temperature was also found to increase the yield,phenol, acetic acid, and pH. Keywords: Pyrolysis, liquid smoke, coconut midribs
Co-Authors Ahyar, Zakya AR, Chairuni Arsyad Arsyad Asmeri Lamona, Asmeri Firnanda, Alga Hambali Hambali Irmayanti Irmayanti, Irmayanti Lukmanul Hakim Maryam Maryam Mochammad Imron Awalludin Muchsin Muchsin Pria, Wahyu Ana Rahmi, Ayu Rahmi Rita Nengsih Rizki, Paqrul Said Ashlan, Said Siregar, Marlina Sulaiman Sulaiman Susanti Susanti Wardhana, Muhammad Yuzan Yulia, Ruka