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All Journal International Journal of Advances in Applied Sciences Teknotan: Jurnal Industri Teknologi Pertanian Jurnal Ilmu Dasar Jurnal Ilmiah Poli Rekayasa Jurnal Sains Materi Indonesia Jurnal Teknik Mesin Jurnal Penelitian Hasil Hutan JURNAL PETERNAKAN Jurnal Pangan dan Agroindustri Jurnal Riset Kimia ROTOR: JURNAL ILMIAH TEKNIK MESIN Majalah Kulit, Karet, dan Plastik Jurnal Litbang Industri Biopropal Industri Pro Food Jurnal Matematika Sains dan Teknologi Spektra: Jurnal Fisika dan Aplikasinya Agroindustrial Technology Journal Jurnal Teknologi Pertanian Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Ilmu dan Teknologi Kayu Tropis Jurnal Teknologi Pertanian Andalas Menara Ilmu International Journal of Agricultural Sciences Jurnal Penelitian Hasil Hutan Warta Pengabdian Andalas: Jurnal Ilmiah Pengembangan Dan Penerapan Ipteks Andalasian International Journal of Agricultural and Natural Sciences Journal of Global Sustainable Agriculture Jurnal Teknik Mesin AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Litbang Industri Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE Journal of Applied Agricultural Science and Technology Journal of Agricultural and Biosystem Engineering Research Journal of Fibers and Polymer Composites Jurnal Teknologi Pengolahan Pertanian SAINTI: Majalah Ilmiah Teknologi Industri Teknologi dan Industri Pertanian Indonesia Jurnal Penelitian Kehutanan Wallacea Andalasian International Journal of Social and Entrepreneurial Development Jurnal Ekonomi Pertanian dan Agribisnis GreenTech

Anwar Kasim

Fakultas Teknologi Pertanian Universitas Andalas

Author-ID : 296697

Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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Effect of Particles Size on EFB Bio-briquettes of Calorific Value Nofriady Handra; Anwar Kasim; Gunawarman
Jurnal Teknik Mesin Vol 7 No 1 (2017): Jurnal Teknik Mesin Vol.7 No.1 April 2017
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M) - ITP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21063/jtm.2017.v7.i1.56-62

The development of biomass has been assumed as an important issue in the past several decades and would remain to be attractive in the future due to its clean, renewable, and carbon–neutral properties. Biomass is one of the most important renewable energy resources in the world. In recent decades, the utilization of biomass has dramatically increased. The objective of this research was to knowing effect of particles size on EFB bio-briquettes of calorific value. There were many reasons. First, biomass is a renewable resource, because of the availability of biomass is unlimited, and its regenerative process runs well. Second, the extraction of biomass energy can be carried out more flexibly. The biomass can be burned directly without high technology. Biomass bio-briquettes are often used as an energy source for cooking purpose and in some industries. The 2% (dry basis) is used as a binder in a mixture with EFB fibre. Samples of solid cylindrical shape Ø 4 cm and 6 cm high and density sample is 0,8 g/cm2. The pressure is used to generate samples specified in the mold volume. The volume of the cylinder is 75,36 cm2. The particle size briquette of 40 mesh average water content of 9,1% was generated while the size of 60 mesh was 9,5%. The particle size of 60 mesh (smooth) yields the highest value between 20 mesh and 40 mesh. The value of ash content generated by 4,35% is higher than the size of 20 mesh (2,88%) and 40 mesh (3,09%). On the particle size of 20 mesh fibers (more roughly), it yields a calorific value of 4237,5 kal /g and is higher than 40 mesh fiber particle size (4102,2 kal/g) and 60 mesh (4066,5 kal/g). The difference in heating value produced by the three did not show any significant difference.

The Effect of Pressure and Temperature on The Particle Board Manufacture from Palm Oil Empty Bunches and Pine Bark Asfarizal; Anwar Kasim; Gunawarman; Santosa
Jurnal Teknik Mesin Vol 9 No 1 (2019): Jurnal Teknik Mesin Vol.9 No.1 April 2019
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LP2M) - ITP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21063/jtm.2019.v9.i1.1-5

The manufacture of particle boards without synthetic adhesives is influenced by the composition of the material, temperature, time, pressure, particle size and method of manufacture. The pressure of one important parameter and its variations often produce different properties. Pine skin is a waste that is not valuable and just wasted. Making particle boards from palm oil empty bunches and pine bark waste is an interesting and new thing. Pinus merkusii leather powder is used as an added ingredient, its composition is 70% tkks and 30% pine merkusii powder with 5-6% moisture content, dry based. The fiber lengths are 0.1-2.0 cm and pressures are 2, 4, 6, 8 and 10 kg.cm-2, temperature 150, 160, 170, 180 and 190ºC. The standard for particle board reference and bending test is SNI 03-2105-2006 and ASTM D1037. The result show of working pressure and heating temperature affect the density, moisture content and MOR. Increasing pressure and temperature tend to increase the MOR value and increase in temperature above 190oC, the MOR value decreases.

Penentuan Kadar Minyak Atsiri Daun Kayu Manis (Cinnamomum burmannii, Blume) dengan Perlakuan Pendahuluan pada Daun Reno Irwanto; Anwar Kasim; Sahadi Didi Ismanto
Jurnal Teknologi Pengolahan Pertanian Vol 4, No 1 (2022): Jurnal Teknologi Pengolahan Pertanian
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35308/jtpp.v4i1.5661

Essential oils are essential oils that have a characteristic smell of plants and are volatile. Essential oils can be obtained by several processes such as distillation, enfleuration, maceration and extraction. Distillation is a technique used to separate the desired compound (essential oil) based on differences in boiling points. The detailing process is carried out in several ways including pre-treatment in the form of withering, drying and size reduction. Distillation can also be done by giving different distillation times. The distillation process was carried out through the stages of preparation of cinnamon leaves for determination of essential oil content, preparation of cinnamon leaves for pilot-scale distillation, separation of cinnamon leaf essential oil with distilled water, as well as analysis of the physical and chemical properties of distilled cinnamon leaf essential oil. This study used a Factorial Completely Randomized Design (CRD) with differences in distillation time (3 hours, 4 hours, 5 hours, 6 hours, and 7 hours), and leaf conditions (fresh and dry leaf conditions) for 2 replications. Data analysis was carried out with the F test at a 5% significance level, if the results were significantly different then the analysis continued with the "Duncan's New Multiple Range Test" (DNMRT) test. The results showed that the optimum distillation time was 5 hours for fresh and dry leaves with chemical and physical properties, namely yield of 0.39%, specific gravity of 1.0015, refractive index of 1.526, optical rotation -4.640 and cinnamaldehyde content of 14.21%.

PENGARUH PENAMBAHAN KONSENTRASI ASAP CAIR PADA PERENDAMAN IKAN BADA (RASBORA ARGYROTAENIA) TERHADAP KARAKTERISTIK IKAN ASAP Ilham Syukri Erdiman; Ruri Wijayanti; Anwar Kasim
Jurnal Pangan dan Agroindustri Vol. 10 No. 3: July 2022
Publisher : Department of Food Science and Biotechnology, Faculty of Agriculture Technology, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jpa.2022.010.03.5

Tujuan penelitian yakni mengetahui bagaimana pengaruh perbedaan tingkat konsentrasi asap cair pada perendaman ikan bada terhadap karakteristik ikan bada asap, dan mengetahui konsentrasi asap cair yang cocok pada perendaman ikan bada untuk pembuatan ikan bada asap. Rancangan yang digunakan yaitu RAL dimana perlakuan perbedaan konsentrasi asap cair saat perendaman yakni A (konsentrasi 1%), B (konsentrasi 2%), C (konsentrasi 3%), D (konsentrasi 4%), E (konsentrasi 5%) dan 3 kali ulangan. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi asap cair tempurung kelapa memberikan pengaruh nyata terhadap kadar lemak, kadar protein, kadar fenol, kadar air, sedangkan pada pH tidak berpengaruh nyata. Hasil pengujian terhadap ikan bada asap didapatkan kadar fenol 25.10mgGAE/gr - 104.16 mgGAE/gr, kadar air 8.02% - 11.54%, kadar protein 55.83%, kadar lemak 11.50 – 16.04 %, kadar pH 6.53 – 6.63. Konsentrasi asap cair terbaik yaitu pada perlakuan D = 4%. Tujuan penelitian yakni mengetahui bagaimana pengaruh perbedaan tingkat konsentrasi asap cair pada perendaman ikan bada terhadap karakteristik ikan bada asap, dan mengetahui konsentrasi asap cair yang cocok pada perendaman ikan bada untuk pembuatan ikan bada asap. Rancangan yang digunakan yaitu RAL dimana perlakuan perbedaan konsentrasi asap cair saat perendaman yakni A (konsentrasi 1%), B (konsentrasi 2%), C (konsentrasi 3%), D (konsentrasi 4%), E (konsentrasi 5%) dan 3 kali ulangan. Hasil penelitian menunjukkan bahwa perbedaan konsentrasi asap cair tempurung kelapa memberikan pengaruh nyata terhadap kadar lemak, kadar protein, kadar fenol, kadar air, sedangkan pada pH tidak berpengaruh nyata. Hasil pengujian terhadap ikan bada asap didapatkan kadar fenol 25.10mgGAE/gr - 104.16 mgGAE/gr, kadar air 8.02% - 11.54%, kadar protein 55.83%, kadar lemak 11.50 – 16.04 %, kadar pH 6.53 – 6.63. Konsentrasi asap cair terbaik yaitu pada perlakuan D = 4%.

REVIEW: TEKNOLOGI PREPARASI PATI NANOPARTIKEL DAN APLIKASINYA DALAM PENGEMBANGAN KOMPOSIT BIOPLASTIK Maryam Maryam; Anwar Kasim; Novelina Novelina; Emriadi Emriadi
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 15, No 2 (2018): VOL 15 NO 2 DESEMBER 2018
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (502.195 KB)

The use of starch in the industry is very wide, both in the field of food and non-food. Therefore, to expand its application, starch needs to be modified in the form of starch nanoparticles. Nanoparticle technology will improve starch characteristics as a result; it has low suspension viscosity at relatively high concentrations, and has high binding strength due to a large active surface area. In general, there are three ways of making nanoparticle starch, namely acid or enzymatic hydrolysis, regeneration (precipitation) and mechanical treatment. The purpose of this study was to conduct a journal review relating to the preparation method of starch nanoparticles and their application in the development of bioplastic composites. The development of bioplastics is currently constrained by the results of bioplastic characteristics; both the physical and mechanical properties produced are still low. Nanoparticle technology developed to improve the characteristics with the addition of nano-sized material (nanoparticles) into bioplastic formulas that produce nanocomposites. The problem faced in the development of nanoparticle starch is that the preparation method used is not ready for commercial production. The resulting yield is still low and the process steps are too long. One way to overcome this is to adapt the nanoparticle starch preparation method that is more efficient for the production scale.

Penggunaan Analisis Regresi Linear Berganda untuk Mendapatkan Model Prediksi Respon Asam Lemak Bebas dan Dobi Hasil Rebusan Tandan Buah Segar Sawit Pandu Imam; Santosa Santosa; Isril Berd; Anwar Kasim
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 9, No 2 (2017): Vol.(9) No.2, October 2017
Publisher : Agricultural Faculty

Target of this research are : ( 1) Knowing physical result of steaming of Fresh Fruit Bunch; ( 2) Knowing the chemical of result of steaming of Fresh Fruit Bunch; ( 3) Finding model of prediction respon result of sterilization of Fresh Fruit Bunch ( 4 ) Determining time depth of steaming most precise to condition of raw material ( FFB ) to be sterilization. This research done at PT.Bio Nusantara Teknologi Bengkulu, by using horizontal type sterilizer. Research method the used experiment which is direct to be done at factory. Multiple regression analysis to analyse data obtained, to the investigation of influence of free variable to variable of respon representing indicator efficacy of sterilization operation. Result of research indicate that treatment of variation : heavy classification of bunches, fruit maturity and time depth steaming to have an effect on to respon result of sterilization perceived. Model of Prediction of met steaming respon as follows : Y1(Evaporation %) = 5,18 - 0,042 X1- 0,012 X2+0,082 X3 ; Y2 ( Fruit lose, g)=1629,96+8,14X1 - 3,22 X2 - 10,22 X3 ; Y3(Throughput apart mesokarp, g / men ) = - 0,748 - 0,297 X1 + 0,111 X2 + 0,336 X3 ; Y4 (percent heavy of mesokarp = 60,12 - 0,044 X1 + 0,018 X2 - 0,103 X3 ; Y5 ( Amount of kernel break = - 1,515 - 0,06 X1+ 0,035 X2 + 0,115 X3 ; Y6 ( FFA )= - 0,655 + 0,011 X1 + 0,029 X2 + 0,032 X3 and Y7 ( DOBI) = 5,205 - 0,001 X1 + 0,01 X2 - 0,024 X3. Time depth steaming correct to braise small FFB, unrippe = 95 minute with score assess 7; Small FFB, mature = 95 minute with score assess 6; Small FFB over mature = 90 minute with score assess 6. Time depth steaming correct for big FFB, unrippe = 100 minute with wight assess 6; Big FFB mature = 80 minute with score assess 5 and for big FFB, over mature = 95 minute with score assess 6.

Bark Characteristics of Acacia auriculiformis A. Cunn. ex Benth. and Acacia mangium Willd. From Industrial Plantation Forest Sri Mutiar; Anwar Kasim; Emriadi; Alfi Asben
Jurnal Penelitian Kehutanan Wallacea Vol. 9 No. 1 (2020)
Publisher : Foresty Faculty of Hasanuddin University

Increasing the value of bark can be known through the characteristics of the bark such as physical properties, the grade of fiber quality and the chemical composition of the bark. The purpose of this study is to find out the characteristics of the bark of the acacia plant species (i.e. Acacia auriculiformis and Acacia mangium) of Industrial Plantation Forest. The characteristics of the bark observed includes physical properties, quality grade of fiber and chemical composition. The results of this study showed that the bark density, thickness and water content of A. auriculiformis were 1.18g/cm3, 1.55 mm and 35.27% respectively, while, the bark density, thickness and water content of A. mangium were 0.95 g/cm3, 1.23 mm and 48.21% respectively. The fiber qualities of both plants are classified as grade III. The extractive substance levels of A. auriculiformis and A. mangium were 23.06% and 20.63%, respectively. Based on the analysis with GCMS it can be seen that the main compounds dissolve-hexane from species A. auriculiformis were 2-phenyl phenol 33.6% and palmitic acid 13.5%. In the species A. mangium the main compounds soluble n-hexane were palmitic acid 28.97% and oleic acid 21.43%. The results of the analysis showed that these two bark species could potentially to be adhesives materials, tanning agent, particle boards, and inhibitors at the rate of corrosion of steel.

FORMULASI PERBANDINGAN LIMBAH KULIT KAYU AKASIA (ACASIA MANGIUM) DAN TEPUNG TAPIOKA SEBAGAI BAHAN BAKU PEMBUATAN BIO BRIKET Ruby Afrizon; Anwar Kasim; Dewi Arziyah
JURNAL TEKNOLOGI PERTANIAN Vol. 12 No. 1 (2023)
Publisher : Prodi Teknologi Pangan Fakultas Pertanian Universitas Islam Indragiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32520/jtp.v12i1.2583

This study aims to determine the effect of the concentration of acacia bark and tapioca flour on the characteristics of acacia bark biobriquettes. This research was conducted at the Laboratory for Analysis of Physical Properties of Materials and Products, Agricultural Industrial Technology, Dharma Andalas University, Padang. The design used in this study was a completely randomized design (CRD) with a comparison of the percentage of adhesive concentration, namely: A = 0%, B = 5%, C = 10%, D = 15%, E = 20% with 3 replications. Observations from each treatment were analyzed by ANOVA. If it is significantly different, then continue using the DNMRT follow-up test at the 5% level. The research was carried out in two stages, the first stage was the manufacture of biobriquettes with a comparison of the percentage of adhesive concentration and chemical analysis testing of the biobriquettes was carried out. The results showed that the comparison of the percentage of adhesive concentration had a significant effect on moisture content, ash content, density test, calorific value and burning rate. The results of testing on biobriquettes obtained treatment E. with the addition of 20% adhesive.

Lignin Degradation of Kapok Fiber (Ceiba pentandra, L) with Different Times of Pulping Fransiska Angelina Rezekinta; Anwar Kasim; Edi Syafri; Irawati Chaniago; Firman Ridwan
Journal of Applied Agricultural Science and Technology Vol. 7 No. 3 (2023): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v7i3.186

Lignin reduced the adhesion between the polymeric matrix and natural reinforcement in composite materials by its hydrophobic characteristic. Removal of lignin can be a solution to improve fiber function in composite use. This study aimed to determine the degradation of lignin at different times of pulping. The soda process was conducted at 60, 70, 80, 90, and 100 minutes of pulping using heat in a room atmosphere. Yields, lignin content, and lignin spectrum (FT-IR analysis) were measured. The result showed the highest degradation of lignin was in 100 minutes of pulping with 80.34% lignin degradation and 3.57% lignin left in fibers. However, the yield of fibers decreased with increasing pulping time due to lignin removal. 100 minutes of pulping time showed the highest loss of fiber yield. This study showed the best pulping time for kapok fiber is 100 minutes with 3.57 % lignin remaining in the pulp.

Characteristics of Kawa Daun with Differences in the Drying Time and Thickness of Arabica Coffee Leaves Jeany Ristia; Anwar Kasim; Novelina Novelina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 3 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v7i3.311

Kawa daun is a beverage that is typical of West Sumatra and is created from dried coffee leaves.The purpose of this study is to ascertain the water content of kawa daun powder, pH value, total dissolved solids, the hedonic test for steeping kawa daun during drying using a microwave, the thickness of the pile of Arabica coffee leaves, and the preferred brew of kawa daun tea among the panelists. This study used a completely randomized design (CRD) factorial pattern with 2 factors. Factor A drying time for 3, 7, and 11 minutes. Factor B number of piles of leaves 2, 4, 6, 8, and 10 leaves. The resulting coffee leaf powder and kawa daun brew were then tested using hedonic tests for color, aroma, and taste as well as water content, pH value, and total dissolved solids. The panelists' chosen and favorite kawa daun drink composition was dried with 10 piles of leaves for 11 minutes. The properties of coffee leaf powder include a water content of 4.11%, a pH value of 6.4, 1.3 °Brix of total dissolved solids, and hedonic scores of 4.95 (very like), 4.40 (like), and 4.80 (very like) for color, scent, and taste.

Co-Authors Abral, Hairul Adjar Pratoto Adjar Pratoto, Adjar Ahmad Fuadi Aidil Putra, Aidil Akhis Soleh Ismail Alfi Asben Amelia Sari, Dice Anak Agung Istri Sri Wiadnyani Annisa Putri Anwar, Aswaldi Ardinal Ardinal Ardinal Ardinal Ardinal Ardinal Ardinal Ardinal Ardinal, Ardinal Ariyeti Ariyeti Ariyetti Ariyetti Ariyetti, Ariyetti Arziyah, Dewi Asfarizal Asfarizal Asfarizal Saad Asfarizal Saad Athanasia Amanda Septevani Athanasia Amanda Septevani, Athanasia Amanda Azmi, Ifta Cahyono, Nilam Chaniago , Irawati D. Novia Daimon Syukri Deddi Prima Putra Deivy Andhika Permata Delfiana, Winda Deni Novia Derosya, Vioni Dewi Arziyah Dewi Arziyah Dindin Syafruddin Dini Novita Sari E Efrina Edi Syafri Edi Syafri Emriadi - F Failisnur Fakhruzy Fakhruzy Fakhruzy, Fakhruzy Fauzan Azima Fika, Weni Firman Ridwan Fitriani Kasim Fitriani Kasim Fransiska Angelina G Rezekinta Fransiska Angelina Rezekinta G Gunawarman, G Gunawarman Gustri Yeni Gustri Yeni Harahap, Risda Munarti Rusdy Hasbullah Hasbullah Hasbullah Hasbullah Hazli Nurdin Helsa Marda S.R Heni Pujiastuti Herwin Gevin Ichiura, Hideaki Ilham Syukri Erdiman Ilyas, R.A Inda Three Anova Irawati Chaniago Isril Berd Janwaris Pinem Janwaris Pinem, Janwaris Jeany Ristia Jhoni Heni Helvandari Junaidi - - Kurnia Harlina Dewi Kurnia Harlina Dewi Laksono Trisnantoro Lenny Marlina, Lenny Lisa Yusmita Lisa Yusmita Lisa Yusmita, Lisa Mahardika, Melbi Malrianti, Yefsi Malse Anggia Maryam, Maryam Melbi Mahardika Melbi Mahardika Melbi Mahardika Mochamad Asrofi Mochamad Asrofi Muhammad Arwani Munzir Busniah Mutiar, Sri Nazar, Armenia Neswati Neswati Netty Sri Indeswari Netty Sri Indeswari Nguyen Ngoc Anh Thu Nilam Cahyono Nofriady Handra, Nofriady Novelina Novizar Nazir Novizar Novizar Pandu Imam Pirma, Dio Sandhika Putri, Rizky Astricia Razi, Ramadhani Ar Reno Irwanto Rezekinta, Angelina Rezekinta, Fransiska Angelina Rilma Novita Rina Yenrina Rini B Rini Bahar RINI RINI Rini Rini Rini Rini Ririn Fatma Nanda Ristia, Jeany Robbani, Syifa Rozalia Rozalia Ruby Afrizon Ruri Wijayanti Sahadi Didi Ismanto Salmariza Salmariza Salmariza, Salmariza Samosir, Joni Frengki Santosa Santosa Santosa Santosa Santosa Santosa Santosa Santosa Sayuti, Kesuma Sir Anderson Sirait, Nofita Chintya Sri Mutiar Sri mutiar Sri Mutiar Sri Mutiar Sri Mutiar Sri Mutiar, Sri Subâ€™han, Yoli Sudirman Sudirman Surini Siswarjono Syafira, Salsabila Putri Syafri, Edi Syafruddin, Dindin Syahrani, Nia Syukri Arief Tuty Anggraini Wahyudi David Wahyudi David Weni Fika Wijaya, Mike Yaswan, Rendri Yeni, Gustri Yoli Subâ€™han Yoserizal Yoserizal Yulhendri Yulhendri Yumarni Yumarni Yusniwati Yusniwati

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