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Pembuatan vulkanisat ban dalam dengan bahan pengisi arang aktif kayu bangkirai Herminiwati, Herminiwati; Darmadji, Purnama; Supranto, Supranto
Majalah Kulit, Karet, dan Plastik Vol 19, No 1 (2003): Majalah Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

The objective of this research was to study the preparation of vulcanized rubber Â inner tube for motorcycles. Activated carbon of bangkirai wood and carbon black N330 were utilized as filler either separately formulated or combination. The ratio of activated carbon and carbon black were 25/ 0; 18/75/6,25; 12,5/12,5; 6,25/18,75 and 0,25 respectively. In wood processing, only about 60% of wood is converted to end product, with some of 30% of the rest is converted to organic solid waste. This organic solid waste needs to be handled or converted to some more usefull product such as carbon rubber filler. The filler was prepared by carbonization process at temperature 4500C for one hour and activation process with NaCl 4 % for twenty four hours, followed by pyrolysis at temperature 5000C for one hour. Filler were milled and sieved by 400 mesh siefter. The vulcanized rubber inner tube was tested for its physical properties according to SNI 06-1542-1984. The research showed that a filler combination of activated carbon of bangkirai wood and carbon black in comparison of 6,25/18,75 could meet the requirements of SNI 06-1542-1984 in tensile strength, elongation at break, 300% modulus, hardness, density, and 200% permanent set. Â Â Â Keywords : filler, activated carbon, bangkirai wood, inner tube. Â

Sifat filler kayu keruing terhadap vulkanisat karet Herminiwati, Herminiwati; Sarengat, Nursamsi; Darmadji, Purnama; Meidrianto, Widya
Majalah Kulit, Karet, dan Plastik Vol 15, No 2 (1999): Majalah Barang Kulit, Karet, dan Plastik
Publisher : Center for Leather, Rubber, and Plastic Ministry of Industry, Indonesia

The purpose of this research was to investigate the properties of keruing wood filler in their application on vulacanizedÂ rubber of shoes soles. To know its suitability for rubber goods filler, the properties of keruing wood filler was investigated by comparing with carbon black N330. Keruing wood filler were made by carbonization process at temperature 450oC for one hour and activation process with NaCl 4% for twenty four hours, followed by pyrolisis at temperature 500oC for one hour. Filler were milled and sieved by 400 mesh siefter. The standard compound formula was prepared base on ASTM D 3192 with various filler level of keruing wood filler, carbon black N330 either separately formulated of combination. The research showed that using keruing wood filler in the amount of 30-70 phr could meet 75% the requirements of SNI. 12-0172-1987 : Canvas shoes for general purpose, where as carbon black N330 in the amount of 30-70 phr could meet 87,5% the requirements of SNI. 12-0172-1987. Combination of keruingÂ wood filler and carbon black showed that keruing wood filler could substitute 25-57 phr of carbon black.Â Â INTISARIÂ Â Penelitian ini bertujuan untuk mengetahui sifat filler kayu keruing dalam aplikasinya pada vulkanisat karet sol sepatu. Untuk mengetahui kesesuaiannya sebagai filler barang karet, maka filler kayu keruing diteliti sifat-sifatnya dengan pembanding carbon black N330. Filler kayu keruing dibuat melalui proses karbonisasi pada suhu 450oC selama 1 jam dan proses aktivasi dengan NaCl 4% selama 24 jam diikuti dengan pirolisis pada suhu 500oC selama 1 jam. Filler digiling dan diayak dengan ayakan 400 mesh. Formula standar kompon dibuat berdasar ASTM D 3192 dalam berbagai variasi kadar filler kayu keruing dan carbon black N330 secara sendiri maupun kombinasi.Hasil penelitian menunjukkan bahwa penggunaan filler kayu keruing sebesar 30 sampai dengan 70 phr dapat memenuhi 75% persyaratan SNI.12-0172-1987 : Sepatu Kanvas untuk Umum, sedangkan penggunaan carbon black N330 sebesar 30 sampai dengan 70 phr dapat memenuhi 87,5% persyaratan SNI 12-0172-1987. Kombinasinya dengan carbon black menunjukkan bahwa filler kayu keruing dapat mensubstitusi carbon black antara 25 sampai dengan 57 phr.Â

UTILIZATION OF ALGINATE AS AN ENCAPSULATION MODEL OF COCONUT SHELL LIQUID SMOKE Novianty, Hilda; Darmadji, Purnama; Pranoto, Yudi; Suharwadji, -
Marine Research in Indonesia Vol 40, No 1 (2015)
Publisher : Research Center for Oceanography - Indonesian Institute of Sciences (LIPI)

Alginate extracted from brown seaweed has gelling properties that make it useful as a wall material in encapsulation systems. Liquid smoke contains the active substances, such as phenols, which can preserve food. In order to protect the active substances, liquid smoke is encapsulated by using alginate and maltodextrin. The purpose of this study was to investigate liquid smoke encapsulation technology with maltodextrin and alginate using a spray dryer, to improve the physical and chemical characteristics of the liquid smoke. The microcapsules of liquid smoke were made, using a spray dryer SD 04, by encapsulating liquid smoke with two types of wall materials, maltodextrin and the combination of alginate- maltodextrin. The ratio of liquid smoke to total solids (wall materials) was 9:1 (v/w). The alginate concentration used was 0.5 to 2% (w/v). Parameters observed in this study were phenol release, shape and morphology, encapsulant efficiency, drying yield, phenol marker and, particle size. This study used a completely randomized design with three replications. The best treatment was obtained by using the alginate with a concentration of 1% (w/v) and maltodextrin of 9% (w/v) with phenol release of 2.52% (w/w) in the 20 minute of release, encapsulant efficiency of 45.13% and drying yield of 28.74%. The particle size analyzer results showed that the particles were agglomerating. Scanning electronic microscope (SEM) observation illustrated that all treatments have a better capsule morphology than the controls, whereas Optilab image processing and analysis software results showed that phenolic compounds are encapsulated by wall materials used.Â

PENGARUH PENAMBAHAN ASAP CAIR TERHADAP SIFAT KIMIA DAN SENSORIS TELUR ASIN RASA ASAP Nursiwi, Asri; Darmadji, Purnama; Kanoni, Sri
Jurnal Teknologi Hasil Pertanian Vol 6, No 2 (2013)
Publisher : Universitas Sebelas Maret (UNS)

Telur asin merupakan produk hasil olahan telur yang diperoleh dengan cara penggaraman. Citarasayang muncul dari telur asin selama ini hanya asin. Selain itu pada telur asin masih sering tercium bau amis danbau busuk yang disebabkan karena tidak optimalnya proses penggaraman. Untuk mengatasi permasalahantersebut maka pada penelitian ini dikembangkan pembuatan telur asin rasa asap yang dihasilkan denganpenambahan asap cair. Dalam penelitian ini dilihat perubahan kimia yang terjadi pada telur selama prosesperendaman dalam larutan garam dengan penambahan asap cair. Penelitian dilakukan dengan penambahan asapcair pada konsentrasi 0%, 0,5%, dan 1% (v/v) dalam larutan garam 30% (b/v). Pada hari perendaman ke-8, 10,dan 12 dilakukan analisa kadar air, kadar garam, kadar protein, dan kadar lemak. Selain itu juga dilakukanpengujian sensoris oleh 20 orang panelis untuk menilai tingkat kesukaan panelis terhadap sembilan sampeltersebut. Hasil penelitian menunjukkan bahwa selama proses perendaman telur dalam larutan garam denganpenambahan asap cair terjadi perubahan kadar air, kadar garam, dan kadar protein. Akan tetapi kadar lemak tidakmengalami perubahan. Telur asin yang dibuat dengan penambahan asap cair dengan konsentrasi 0,5 % danlama perendaman 8 hari merupakan telur asin yang paling disukai panelis.

UTILIZATION OF ALGINATE AS AN ENCAPSULATION MODEL OF COCONUT SHELL LIQUID SMOKE Novianty, Hilda; Darmadji, Purnama; Pranoto, Yudi; Suharwadji, -
Marine Research in Indonesia Vol 40 No 1 (2015)
Publisher : Research Center for Oceanography - Indonesian Institute of Sciences (LIPI)

Alginate extracted from brown seaweed has gelling properties that make it useful as a wall material in encapsulation systems. Liquid smoke contains the active substances, such as phenols, which can preserve food. In order to protect the active substances, liquid smoke is encapsulated by using alginate and maltodextrin. The purpose of this study was to investigate liquid smoke encapsulation technology with maltodextrin and alginate using a spray dryer, to improve the physical and chemical characteristics of the liquid smoke. The microcapsules of liquid smoke were made, using a spray dryer SD 04, by encapsulating liquid smoke with two types of wall materials, maltodextrin and the combination of alginate- maltodextrin. The ratio of liquid smoke to total solids (wall materials) was 9:1 (v/w). The alginate concentration used was 0.5 to 2% (w/v). Parameters observed in this study were phenol release, shape and morphology, encapsulant efficiency, drying yield, phenol marker and, particle size. This study used a completely randomized design with three replications. The best treatment was obtained by using the alginate with a concentration of 1% (w/v) and maltodextrin of 9% (w/v) with phenol release of 2.52% (w/w) in the 20 minute of release, encapsulant efficiency of 45.13% and drying yield of 28.74%. The particle size analyzer results showed that the particles were agglomerating. Scanning electronic microscope (SEM) observation illustrated that all treatments have a better capsule morphology than the controls, whereas Optilab image processing and analysis software results showed that phenolic compounds are encapsulated by wall materials used.

Asap Cair Kayu Sengon sebagai Chelating Agents Logam Timbal (Pb) pada Model Menggunakan Biji Kedelai (Glycine max) A'yuni, Nur Rohmah Lufti; Darmadji, Purnama; Pranoto, Yudi
PLANTA TROPIKA: Jurnal Agrosains (Journal of Agro Science) Vol 5, No 1 (2017)
Publisher : Universitas Muhammadiyah Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18196/pt.2017.070.42-51

Soybean (Glycine max) is one of the plants that strongly accumulate heavy metals. Therefore, soybeans need to be given a pre-treatment so that no accumulation of heavy metals in the human body. The aim of this study was to determine the influence of Paraserianthes falcataria (L.) Nielsen wood liquid smoke concentration to the reduction of Pb metal in soybean seeds and determine the influence of liquid smoke compounds to the reduction of Pb metal in soybean seeds. The study used a completely randomized design with three replications. Factor to be examined was the effect of liquid smoke concentration to the reduction of Pb metal in soybean seeds with variations 0; 12.5; 25; 50 and 100 % by 25 ml. Parameters measured were Pb metal reduction, the changes of acid, phenol, carbonyl and pH liquid smoke after chelation and Pb metal reduction because of liquid smoke compounds. Model of Pb metal was made from soybean seeds that have been contaminated by Pb (NO3) 2 with the 2 ppm concentration. The results showed that the greater the concentration of liquid smoke, the greater the reduction of Pb metal. The liquid smoke with the 100% concentration gives the highest reduction of Pb metal in soybean seeds 59.12%. Carbonyl compounds of liquid smoke give the highest reduction of Pb metal in soybeans seeds 46.42Â %, followed by acetic acid 43.97 % and phenol 41.55 %.

Maltodextrin from Cassava Starch (Manihot Utilissima) and Its Application as Encapsulating Agent of Red Guava Juice Extract (Psidium Guajava) Krisnitya, Widya; Darmadji, Purnama; Pranoto, Yudi
Journal of Agri-Food Science and Technology Vol. 1 No. 1 (2020): February
Publisher : Universitas Ahmad Dahlan

Cassava starch is one of the processed products of cassava, which can be made into maltodextrin. Maltodextrin is often applied to the encapsulation method of instant drink packaging in Indonesia. One of the most favorite fruits in the instant drink industry is red guava. The research objectives are to know the characteristic of maltodextrin made by hydrolysis of cassava starch, and to identify the effects of the amount of maltodextrin added to the characteristic of red guava extract produced. In the research, the hydrolysis time of cassava starch is varied into 60, 90, and 120 minutes. Maltodextrin made will be analyzed, and its characteristics on the encapsulation of red guava extract will be defined. The red guava juice is encapsulated by the variants of maltodextrin concentration as 10%, 15%, 20%, and 25%. Red guava extract powder produced from the selected amount of maltodextrin then be analyzed for its characteristics. The results showed that the highest DE was found in maltodextrin with 120 minutes hydrolysis time. The increased amount of maltodextrin added affects the increase of solubility and vitamin C levels of the produced red guava juice extract. The water content is not affected by the amount of maltodextrin added.

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