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All Journal Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Teknologi
Handayani, Utari
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Standardization Of Pinyaram Recipes In Titian Panjang Kanagarian Kayutanam Padang Pariaman District Handayani, Utari; Gusnita, Wiwik
Jurnal Pendidikan Tata Boga dan Teknologi Vol 4, No 1 (2023): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v4i1.471

Abstract

This research was motivated by differences in the materials and tools used, the manufacturing process, and the quality of pinyaram in Titian Panjang Kanagarian Kayutanam, Padang Pariaman District. This study aims to standardize pinyaram recipes at Titian Panjang Kanagarian Kayutanam, Padang Pariaman District which includes materials and tools, manufacturing techniques and analyzes the quality of pinyaram so as to produce a good recipe. This type of research is a qualitative and quantitative research using a mixed method. Qualitative data sources were obtained from research informants and quantitative data sources were obtained from trained panelists and limited panelists. Qualitative data collection techniques are observation, interviews, documentation, and quantitative data collection techniques are organoleptic test questionnaire format. The qualitative data analysis techniques are: data reduction, data presentation, drawing conclusions, and quantitative data analysis techniques using the formula (Mx=∑ x / N ) and testing the validity of qualitative data. Based on the research results obtained 10 Pinyaram recipes in Titian Panjang Kanagarian Kayutanam. The pinyaram recipe was analyzed and tested with 5 selected recipes. The results of the organoleptic test obtained the highest value by Mrs. Nita and used as a standardization of the converted pinyaram recipe. The standardization of the pinyaram recipe was carried out by organoleptic tests to get good quality pinyaram including: shape (round), color (golden yellow), aroma (fragrant), texture (soft) and taste (sweet). 
Pengurangan Emisi pada Kendaraan Menggunakan Kaolin Alam sebagai Adsorben di Kota Lhokseumawe Putra, Alfian; Wijaya, Nanang R; Fauzan, Reza; Handayani, Utari
Jurnal Teknologi Vol 24, No 2 (2024): Oktober 2024
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v24i2.5878

Abstract

This study aims to utilize kaolin as a membrane to reduce CO emissions in vehicles. The study was designed with constant variables including 10% PVA, 10% TiO2 catalyst, 8% starch adhesive, and 130 ml of distilled water, resulting in a total mixture weight of 140 grams. The membrane dimensions were 70 mm in length and 50 mm in diameter, with 19 holes of 3 mm each. Independent variables included kaolin carbon ratios (6:1, 5:1, 4:1, 3:2, 1:1) % of total mixture weight, engine rotation (1000, 2000, and 3000) rpm, and sintering temperatures (800°C, 900°C).The CO absorber is a component of the exhaust system designed to reduce carbon monoxide content in exhaust gases from internal combustion engines. CO absorbers typically consist of noble metal catalyst plates (such as platinum, palladium, and rhodium) embedded on ceramic or metal substrates. When exhaust gases pass through the CO absorber, catalytic reactions occur on the catalyst surface, converting carbon monoxide into carbon dioxide (CO2), which is safer for the environment. The study results showed that membranes with a composition of 65.8 g kaolin and 35 g activated carbon absorbed 84.64% of CO exhaust gases, achieving a final CO concentration of 0.80% at 1000 rpm. At 2000 and 3000 rpm, membranes with a composition of 72.8 g kaolin and 28 g activated carbon absorbed 90.45% and 92.31% of CO exhaust gases, with final CO concentrations of 0.57% and 0.54%, respectively. These results comply with the Ministerial Regulation No. 05 of 2006, which sets the CO emission threshold at 1.5% for the year 2007.
Co-Authors Alfian Putra Gusnita, Wiwik Reza Fauzan Wijaya, Nanang R