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All Journal Jurnal Penelitian Pertanian Terapan Pasundan Food Technology Journal (PFTJ) Indonesian Journal of Life Sciences
Wildan Qoharisma Salam
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Industrial & Manufacturing Engineering Medicine & Pharmacology

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PENDUGAAN UMUR SIMPAN IKAN ASAP MENGGUNAKAN JENIS ASAP TEMPURUNG KELAPA DAN JENIS IKAN AIR TAWAR Asep Dedy Sutrisno; Wildan Qoharisma Salam
Pasundan Food Technology Journal (PFTJ) Vol 7 No 2 (2020): PASUNDAN FOOD TECHNOLOGY JOURNAL (PFTJ)
Publisher : Department of Food Technology, Universitas Pasundan, Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23969/pftj.v7i2.2981

Abstract

The purpose of this research was to find out the shelf life of smoked fish produced from different types of freshwater fish, namely bawal fish, tawes fish and nilem fish using different types of coconut shell smoke, first grade liquid smoke, second grade liquid smoke and direct smoke.This research was conducted using Arrhenius Method on smoked fish using different coconut shell smoke and different freshwater fish species and stored at 25oC for 6 days. The responses in this research is organoleptic response (color, texture, flavour), microbiological response (Total Plate Count) and H2S test and Indol test. The method of this research consists of a preliminary research conducted to obtain a panelist acceptance limit on smoked fish products. The main research was conducted to find out the shelf life of smoked fish using different types of coconut shell smoke with different freshwater fish using microbial parameters also analyzed H2S test and Indol test to determine the overall quality degradation in smoked fish. Based on the parameters of total microbes treated using Arrhenius method, the shelf life of smoked fish was 5.75 days for bawal with garde 1 liquid smoke, 5.91 days for bawal with grade 2 liquid smoke and 3.97 days for bawal with smoke directly. For tawes with grade 1 liquid smoke that is 6.33 days, 3.90 days for tawes with grade 2 liquid smoke and 4.45 for tawes with direct smoke. Nilem fish with grade 1 liquid smoke is 5.72 days, 6.09 days for nilem with grade 2 liquid smoke and 4.25 day for nilem with direct smoke.
Pengaruh Suhu Pasteurisasi Dengan Menggunakan Metode Ohmic Heating Terhadap Karakteristik Minuman Fungsional Sari Buah Jeruk Lemon ikrawan, yusep; Rukmamana, Jaka; Gozali, Thomas; Triani, Rini; Salam, Wildan Qoharisma
Jurnal Penelitian Pertanian Terapan Vol 23 No 4 (2023)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jppt.v23i4.3245

Abstract

The purpose of this study was to determine the effect of temperature on the pasteurization process of ohmicheating method on chemical, physical, microbiological, and ogranoleptic characteristics of lemon juice. Thisstudy used a simple linear regression method with application SPSS version 25. Simple linear regression testdecision making can refer to two things, namely comparing the significance value with the probability value of5%. The response in this study includes the chemical response is protein levels. Physical responses carried outinclude color using colorimetric methods, viscosity, and specific gravity. Microbiological responses include totalplate count (TPC). Organoleptic response is a hedonic test of aroma, taste, and aftertaste. Based on the results of the study, it shows that there is an influence of temperature on the characteristics of lemon juice that has beenpasteurized on the Line Process machine using the ohmic heating method, namely protein content, viscosity, specific gravity, color, and total microbes. Temperature also affects the level of preference for organolepticresponses to the attributes of aroma, taste, and aftertaste.
Process Modeling and Techno-Economic Analysis of Xylitol Production from Oil Palm Empty Fruit Bunch (OPEFB) using SuperPro Designer® Salam, Wildan Qoharisma; Pramanda, Ihsan Tria; Harjanto, Fariz Hutama Putra; Rukmana, Jaka
Indonesian Journal of Life Sciences 2023: IJLS Vol 05 No .02
Publisher : Indonesia International Institute for Life Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54250/ijls.v5i02.183

Abstract

The utilization of OPEFB as a biomass waste from the crude palm oil industry offers a potential avenue for producing xylitol through biotechnological processes. The production of xylitol involves a series of steps, including hydrolysis, fermentation, and purification. Xylitol, a sugar alcohol used as a food sweetener, is obtained in crystalline form. However, the fermentation process generates impurities that need to be separated to achieve a high purity level of xylitol. To address this, a combined approach of membrane distillation and cooling batch crystallization was employed in this study. The feasibility of establishing a xylitol production plant was assessed through simulation and techno-economic analysis using SuperPro Designer software version 12. The plant was designed to produce 3.00 MT/batch of xylitol as the primary product, requiring 20 MT/batch of OPEFB. Each batch operation lasted for seven days, with a batch cycle occurring every three days. The simulation was evaluated based on the annual operating cost (AOC). The project incurred a total investment of $2.00 MM, with an annual operating cost of $3.78 MM, and generated yearly revenues of $6.84 MM. The economic analysis revealed that the plant was economically viable, with a payback period of 11 months, a gross margin of 44.71%, and an internal rate of return (IRR) of 62.26%.
Co-Authors Asep Dedi Sutrisno Gozali, Thomas Harjanto, Fariz Hutama Putra Ikrawan, Yusep Jaka Rukmana Pramanda, Ihsan Tria Rukmamana, Jaka Triani, Rini