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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Bambang Admadi
JURUSAN TEKNOLOGI INDUSTRI PERTANIAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA
Agriculture, Biological Sciences & Forestry

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PENGARUH KONSENTRASI NaCl DAN RASIO AIR DENGAN BAHAN TERHADAP KARAKTERISTIK MUTU PATI UBI GADUNG (Dioscorea hispida Dennst) Ni Luh Desi Rastiyati; Amna Hartiati; Bambang Admadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to 1) know the effect of NaCl concentration and the ratio of water to thematerial of the quality characteristics of potato tuber gadung, 2) knowing the quality characteristicsof best potato tuber gadung made from the effect of NaCl concentration and the ratio of water tomaterial. This study uses a randomized block design factorial design. The first factor is the soakingusing NaCl solution that consists of three levels: NaCl 0%, NaCl 5%, NaCl 10% and the secondfactor is ratio of water and tuber gadung peel which consists of 3 levels: 2: 1, 4: 1, 6 : 1,. Eachtreatment was divided into two by the time of implementation. Variables observed were yield, ashcontent, moisture content, starch content, amylose content, amylopectin content and multiplecomparison test colors. Determining the best treatment is done by testing the effectiveness index.The effect of NaCl concentration and the ratio of water to material and their interactions verysignificant effect on the quality characteristics of starch tuber on the yield and comparison pluralcolor test (Degrees white), while the quality characteristics of starch tuber gadung not significantlyaffect the ash content, moisture content, starch content, levels of amylose and amylopectin content.Starch with soaking treatment in 10% NaCl solution and ratio of water and tuber gadung 6: 1 withthe quality characteristics of the best gadung starch tuber is, has a yield of 17.17% and acomparison plural color test 4.95% (equal whiteness of R), levels ash 0.18%, the water content of5.46%, 45,91% starch content, amylose content was 0.17% and 45,74% amylopectin content Keywords: NaCl, ratio water, starch, tuber gadung.
KARAKTERISTIK MUTU DAN RENDEMEN ALGINAT DARI EKSTRAK RUMPUT LAUT Sargassum sp. DENGAN MENGGUNAKAN LARUTAN ASAM ASETAT I Made Topan Wira Aristya; Bambang Admadi; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This research is aimed to determine the concentration of acetic acid which is appropriate to produce high yield and best alginate quality of Sargassum sp. seaweed. This study uses descriptive quantitative and qualitative design by comparing the best results of the standard alginate exist. The concentrations of acetic acid tested are 0%; 0.5%; 1%; 1.5%; 2%; and 2.5%. Each concentration was repeated 3 times. The variables observed in the alginate include yield, moisture content, ash content, viscosity, pH, and the functional groups by FTIR. The extraction of alginate with a solution of acetic acid concentration by 1.5% is the best in the alginate extraction with 2.90% of yield, 7.37% moisture content, 0.37% ash content, 12cp viscosity, and a 6.0 of pH. In the other side also, the alcohol/phenol (OH) by the wave number of 3626.17 cm-1, alkane group (C-H) by the wave number of 298.88 cm-1, a triple bond (C?N) at wave number of 2376.30 cm-1, carbonyl (C=O) on 1680.00 cm-1 wave numbers, and typical areas fingerprint mannuronat at wave number of 852.54 cm-1 were gained. Keywords: alginate, extraction, Sargassum sp., acetic acid
PENGARUH JENIS DAN KONSENTRASI ASAM TERHADAP NILAI DEXTROSE EQUIVALENT PADA HIDROLISIS PATI UBI TALAS (Colocasia esculenta L. Schoot) Nopia Cahyani Putri; Amna Hartiati; Bambang Admadi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 4 No 3 (2016): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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This research aims to 1) find out the effect of acid concentration and interaction of the Dextroseequivalence (DE) value hydrolysis starch, 2) to find out the type and concentration of acid that produces highest DE value starch hydrolysis results. This study used a factorial Randomized Block Design with factorial pattern. The first factor is the type of acid solvent consisting of 3 levelshydrolysis of starch with HNO33M, hydrolysis of starch with H2SO4 3M, hydrolysis of starch HCl 3M and the second factor is : 5%, 6%, 7%. Each treatment was divided into two according by the time of implementation. Variables observed that reducing sugar, total sugar, and Dextroseequivalence (DE). Determining the best treatment done with the analysis of the DE value of taro starch. Treatment acids very significant effect on the value of hydrolyzed taro starch DE while the acid concentration and interaction treatment did not significantly affect on the value of taro starch DE hydrolyzed. Starch hydrolysis involves the kinds of 3M sulfuric acid at a concentration of 7% is the best treatment to the value of Dextrose Equivalence (DE) highest, the number of 37,93%. Keywords: hydrolysis, acid, DE, starch, taro
PENGARUH PENAMBAHAN KALSIUM ASETAT (Ca(CH3COO)2) DAN BIOETANOL TERHADAP KARAKTERISTIK BIOETANOL GEL Arnita Adriani Purba; Bambang Admadi; I Wayan Arnata
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 5 No 1 (2017): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

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Abstract

This study aims to 1) knowing the effect of calcium acetate and ethanol to the characteristics of bioethanol gel, 2) knowing the adding of calcium acetate and ethanol which gives the best characteristics of bioethanol gel. This study uses a randomized block design factorial design. The first factor is the addition of calcium acetate which consists of four levels: 15 grams, 20 grams, 25 grams, 30 grams and the second factor is bioethanol, which consists of three levels: 75 grams, 85 grams and 95 grams. Variables observed were how long it lasts, viscosity, calorific value, thermal efficiency, the percentage of combustion residue, ash content. The addition of calcium acetate and ethanol concentration and their interactions very significant effect on the characteristics of bioethanol gel. Bioethanol gel with the addition of calcium asetate 20 grams and bioethanol 85 grams of bioethanol with the best treatment that has long lit 3,380 s / g, viscosity 6200 cPa.s, calorific value 4610,596 kJ/kg, the thermal efficiency of 0.47, the percentage of combustion residues 0269%, and % ash content 0.0892. The keyword : calcium asetate, bioethanol, bioethanol gel.
Co-Authors Amna Hartiati Arnita Adriani Purba I Made Topan Wira Aristya I Wayan Arnata Ni Luh Desi Rastiyati Nopia Cahyani Putri