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All Journal CHEMICA Jurnal Teknik Kimia Jurnal Dampak R.E.M (Rekyasa Energi Manufaktur) Jurnal Pro Food Jurnal Agrotek UMMat Jurnal Teknologi Pertanian Jurnal AME (Aplikasi Mekanika dan Energi): Jurnal Ilmiah Teknik Mesin Energi & Kelistrikan Diseminasi : Jurnal Pengabdian kepada Masyarakat Jurnal Pengendalian Pencemaran Lingkungan (JPPL) Jurnal Teknologi Pertanian Gorontalo Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Agritechnology and Food Processing Journal Of Human And Education (JAHE) Safari : Jurnal Pengabdian Masyarakat Indonesia Teknologi dan Industri Pertanian Indonesia Jurnal Teknologi Pangan dan Ilmu Pertanian Food and Agro-industry (FAGI) Journal Protech Biosystems Journal Food and Agro-industry (FAGI) Journal
Amrullah, Shafwan
Universitas Teknologi Sumbawa
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Journal : Jurnal Agrotek UMMat

 1 
The effect of fermentation time on bioethanol levels from sugar cane (saccharum officinarum) Rizaldi, Lalu Heri; -, Mikratunnisa; Rinjani, Fitrina Utari; Amrullah, Shafwan
Jurnal Agrotek Ummat Vol 9, No 3 (2022): July
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v9i3.8106

Abstract

High energy consumption has an impact on the crisis caused by the decline in fossil energy reserves, so that Indonesia must have other energy alternatives in the form of biofuels, namely bioethanol. Knowing the effect of fermentation time on ethanol content, pH value, and brix content obtained from sugarcane juice is the purpose of this study. Using completely randomized design (CRD) with fermentation time factor. Research shows that fermentation time has an effect on ethanol content and acidity (pH), but has no effect on sugar content (brix). The best treatment was obtained at 6 days of fermentation with ethanol content of 7.67%, acidity (pH) 4.87%, and sugar content (brix) 6.33%. the ratio of high and low amount of ethanol produced is influenced by sugar consumption and yeast growth during the fermentation process.
The effect of sodium tripolyphosphate (STPP) concentration on the physical and chemical properties of modified yellow pumpkin starch (Modified cucurbita moschata starch) Faisal, Muhammad; Harianto, Andi; Hutasoit, Jenri Parlinggoman; Amrullah, Shafwan; Ardiansyah, Adi
Jurnal Agrotek Ummat Vol 10, No 3 (2023): Jurnal Agrotek Ummat
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jau.v10i3.15817

Abstract

Yellow pumpkin is rich in vitamin A, carotene, and other essential nutrients, and has good durability. Apart from being a food and vegetable, pumpkin can be processed into semi-finished flour which becomes a processed product. This study aims to examine the effect of sodium tripolyphosphate (STPP) concentration on the physical and chemical properties of modified pumpkin starch (Modified cucurbita moschata starch). This study used an experimental method in the laboratory with a completely randomized design (CRD). The concentrations of STPP used in the treatments were 0.1%, 0.3%, 0.5%, 0.7%, and 0.9% of the weight of pumpkin starch. Each treatment was repeated 3 times, totaling 15 experimental units. Parameters observed included solubility, swelling power, moisture content, and starch content. Data were analyzed using analysis of variance (Anova) with a real level of 5% and Least Significance Different (LSD) further test. The results showed that STPP concentration had no significant effect on solubility and swelling power, but had a significant effect on the moisture content and starch content. The higher the STPP concentration, the higher the water content and the lower the starch content. The 0.9% STPP concentration had the highest moisture content (15.54%) and the 0.3% STPP concentration had the highest starch content (92.63%).  In order to be more complex, further research is carried out to test the parameters of phosphate content, ash content, amylose content, amylopectin content, color, PH, viscosity, anthocyanins, crude fiber, gelatinization, syneresis, antioxidants, polyphenols, reducing sugar, water holding capacity and oil holding capacity.
Co-Authors -, Mikratunnisa Abdurrahman Adi Ardiansyah Adi Ardiansyah, Adi Afgani, Chairul Anam Albar, Muhamad Anggita Dwi Puspita Ariskanopitasari Ariskanopitasari Ariskanopitasari, Ariskanopitasari As'urin, B. Asruldin, Asruldin Baiq As'urin Cyrilla Octaviananda Cyrilla Octaviananda Cyrilla Oktaviananda Deni Saputra Devi Tanggasari Dzil Ikram, Fadhli Evila Purwanti Sri Rahayu, Theresia Fadhli Dzil Ikram Fauzi Fakhriadi Fauzi Ghina Fadhilah Harianto, Andi Harits Fadhillah Immaduddin Harjito - Haryandi Haryandi Icha Ramadhani Jenri Parlinggoman Hutasoit Kandoyo, Hendrafil Khusnul Khatimah Lukman Azis Manguntungi, Baso Maulana, Diana Rahayu Mega Trishuta Pathiassana Mikhratunnisa, Mikhratunnisa Muhamad Amin Muhammad Faisal Muliana Munawir, Arif Nadila, Nadila Nairfana, Ihlana Nurkholis Nurkholis Nurkholis - Nurkholis Nurkholis Oktaviananda, Cyrilla Radiansyah, Adi Rena Jayana Rinjani, Fitrina Utari Rizaldi, Lalu Heri Saputri, Dinar Suksmayu Sopyan Ali Rohman Sopyan Ali Rohman, Sopyan Ali Tanggasari, Devi Wahyuda Pratama Yanti, Sahri Yogi Wahyudi Zikri Aulia Zikri Aulia