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All Journal Reaktor Research Report - Engineering Science Jurnal Teknik Kimia Indonesia
Tony Handoko
Jurusan Teknik Kimia, Fakultas Teknologi Industri Universitas Katolik Parahyangan, Bandung
Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Energy Engineering Materials Science & Nanotechnology

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PENGARUH JENIS DAN KONSENTRASI ASAM, TEMPERATUR DAN WAKTU EKSTRAKSI TERHADAP KARAKTERISTIK FISH GLUE DARI LIMBAH IKAN TENGGIRI Tony Handoko; Sherly Octavia Rusli; Isabella Sandy
Reaktor Volume 13, Nomor 4, Desember 2011
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (51.974 KB) | DOI: 10.14710/reaktor.13.4.237-241

Abstract

THE EFFECTS OF TYPES AND ACID CONCENTRATIONS, TEMPERATURES AND EXTRACTION TIME ON THE FISH GLUE CHARACTERISTIC OBTAINED FROM MACKEREL FISH BONE WASTE. As a maritime nation, Indonesia produced fresh fish products up to 4,408,419 tons in 2005. Mackerel fish is one of them. Its bone waste has an economic value as a source for fish glue production. The purpose of this research was to determine the optimum conditions in fish glue processing. Preliminary research was done to determine the acid type (CH3COOH and HCl) and its concentration (4%, 5%, and 6%) in soaking process. While the main research was then done to determine the best temperature (45oC, 60oC, and 75oC) and time of extraction (4 hrs, 5 hrs, 6 hrs). The fish glue products were analyzed their adhesion and physical characteristics, such as density, viscosity, pH, and water content. The results showed that weak acid (CH3COOH) of 5% concentration is the best solution in soaking process and extraction in 4 hrs at 45oC has given the optimum condition for producing fish glue. The glue has a nice odor but its adhesion strength remains poor.      Abstrak   Sebagai negara maritim, Indonesia menghasilkan produk perikanan yang sangat besar mencapai 4.408.419 ton pada tahun 2005 dan terus bertambah. Salah satu produk perikanan yang terbesar adalah ikan tenggiri dengan limbah tulang yang mempunyai nilai ekonomis yang tinggi sebagai bahan baku fish glue. Penelitian ini bertujuan untuk menemukan kondisi proses yang dapat menghasilkan fish glue yang baik melalui dua tahap yaitu penelitian pendahuluan dan utama. Penelitian pendahuluan bertujuan mendapatkan jenis asam (CH3COOH dan HCl) dan konsentrasi asam terbaik (4%, 5%, dan 6%) pada  proses perendaman tulang ikan. Penelitian utama bertujuan  menentukan temperatur ekstraksi (45oC, 60oC, dan 75oC) dan waktu ekstraksi (4 jam, 5 jam, 6 jam). Analisis fish glue yang dilakukan adalah uji kerekatan dan sifat fisik berupa densitas, viskositas, pH, dan kadar air. Hasil dari penelitian adalah larutan perendaman yang paling baik adalah asam lemah (CH3COOH) dengan konsentrasi 5%-v/v dan ekstraksi pada 4 jam 45oC telah memberikan hasil yang optimum terhadap jumlah fish glue yang diperoleh. Fish glue sudah tidak berbau amis namun belum memiliki kekuatan rekat yang baik.
The Influence of Glycerol Monostearate Concentration and Storage Condition on Tomato Powder’s Contents Using Foam Mat Drying Method Putri Ramadhany; Abigail Fern Pramana; Arabella Febiola; Tony Handoko
Reaktor Volume 21 No. 1 March 2021
Publisher : Dept. of Chemical Engineering, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (58.043 KB) | DOI: 10.14710/reaktor.21.1.1-10

Abstract

Tomato is a seasonal horticultural product that has beneficial effects on human health. It contains a high concentration of lycopene and vitamin C. However, tomato production, which continues to increase in Indonesia, is not balanced with its consumption. Due to its high moisture content, harvested tomato relatively has a short shelf-life. Resultantly, the unconsumed tomato will end up being wasted. One way to prolong tomato’s shelf-life is by converting it into powder form. In this research, the tomato was shifted into tomato powder using a foam mat drying method. The weight ratio of GMS to tomato juice was varied: (1) 4%-w/w, (2) 5%-w/w, and (3) 6%-w/w. Tomato powder was then stored in two types of materials (sealed brown glass bottle and laminated aluminium foil (LAF) resealable zipper) and three conditions (refrigerator ( ± 4 ℃), room temperature (± 25.2 ℃) and sun-exposed  (± 30 ℃)). According to the results, foam mat drying could maintain the nutrients of the tomato powder. Increasing GMS larger than 5%-w/w had no big impact on reserving lycopene and vitamin C. At 5%-w/w GMS, tomato powder consisted of 1.09%/w/w moisture, 42.58 mg/100 g lycopene, and 123.28 mg/100 g vitamin C. It was found that moisture and vitamin C on tomato powder content was influenced by storage conditions, while lycopene content was influenced by storage material. Moisture content and vitamin C were best maintained at the sun-exposed condition and room temperature, respectively. While lycopene was best stored in the laminated aluminium foil (LAF) resealable zipper.
Co-Authors Abigail Fern Pramana Arabella Febiola Arry Miryanti G Suhandjaja Gischa Widhi H Muljana Henky Muljana Isabella Sandy Lesty Meilianasari Ramadhany, Putri Sherly Octavia Rusli