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Syafnil Syafnil
Dept. of Agric. Technology, Fac. of Agriculture, Univ. of Bengkulu
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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USE OF SAND AS A COMPONENT OF MULTI SOIL LAYERING (MSL) SYSTEM TO MINIMIZE LIQUID WASTE CONTAMINANT OF CRUDE PALM OIL (CPO) Citra Pratiwi Sidebang; Syafnil Syafnil
Jurnal Agroindustri Vol 7, No 2 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.2.116-124

Abstract

Purpose of this research was to determine a capability of MSL-sand in reducing contaminants out of the liquid waste of CPO; to determine optimal rate of flow and; to determine the efficiency of MSL-sand in reducing oil-fat, BOD, COD and pH of liquid waste of CPO.  The research was done by flowing liquid waste through an MSL-sand with a rate of flow were0.3 L/hour, 0.6 L/hour, 0.9 L/hour, and 1.2 L/hour; each of treatment was repeated three times. Result of the research showed that with rate of flow of 0.3 L/hour, 0.6 L/hour, 0.9 L/hour, and 1.2 L/hour, the MSL-sand was capable of reducing oil-fat from 471.6 mg/L to 21.30 mg/L, 33.40 mg/L, 43.47 mg/L, and 55.30 mg/L respectively;BOD from 412 mg/Lto 6.73 mg/L,19.27 mg/L,33.10 mg/L, and46.93 mg/L respectively;COD from 1237 mg/L to  31.33 mg/L, 61.67 mg/L, 98.33 mg/L, and135.00 mg/L respectively;and pH from 9.00to 6.72,6.88,7.21 and7.36 respectively.  The optimal rate of flow to reduce liquid waste contaminant was 0.3 L/jam (class III) and 0.4 L/jam (class IV). Efficiency of the MSL-sand with the rate of flow of 0.3 L/jam,0.6 L/jam,0.9 L/jam, dan 1.2 L/jam in reducing oil-fat was 95.48 %, 92.92 %, 90.78 %, and88.27 % out of 471.6 mg/L; COD was  97.47 %, 95.01 %,92.05 %, and89.06 % out of 1237 mg/L; and BOD was98.37 %, 95.32 %, 91.97 %, and88.61 %out of 412 mg/L. Reduce of contaminant out of the liquid waste of CPO proved that MSL-sand was capable of reducing oil-fat, COD and BOD and also neutralize the pH.
QUALITY PROFILE OF DRIED FISH PRODUCED USING YTP-UNIB-2013 WITH VARIED DRYING TEMPERATURES Iis Darniati; Yuwana Yuwana; Syafnil Syafnil
Jurnal Agroindustri Vol 5, No 1 (2015)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.5.1.12-19

Abstract

Objectives of this research were 1) to determine fish drying time YTP-UNIB 2013 biomass dryer with four different temperatures; 2) to compare the resulted dry fishes to SNI Standards for fish; 3) to find the optimum drying temperature to produce dry fish with better fit to SNI standards.Utilizing “ Kaseh” fish (Opisthopterus tardoore) as experimental sample dryings with temperatures 30-40 oC, 40-50 oC, 50-60 oC and 60-70 oC, in term of drying time, resulted 10 hours, 8 hours, 6.5 hours and 5.5 hours respectively. From the TPC point of view, the dry fishes produced by these temperature ranges contained 1,16 x 106 kol/g, 1,0875 x 106 kol/g, 0,744 x 106 kol/g and 0,8975 x 106 kol/g. These dry fishes fitted respectively to 8.6, 8.8, 8.4 and 7.8 average organoleptical scores. The finding suggested that drying with 50-60 temperature ranges would be proper choice for drying fish with YTP-UNIB 2013 biomass dryer.Keywords : 
EVALUATE THE QUALITY CHANGES OF FRYING OIL DURING CONTINOUS FRYING OF LEMURU FISH (Sardinella lemuru) Reni Indria Putri; Budiyanto Budiyanto; Syafnil Syafnil
Jurnal Agroindustri Vol 6, No 1 (2016)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.6.1.1-7

Abstract

The frying oil quality decreased during continoiu frying is not only caused by frying condition, but also caused by the food composition of material being fried. The objective of the study was to evaluate the quality changes of frying oil during continous frying of Sardinella lemuru. 12 consecutive batches of frying of lemuru fish were conducted. Frying oil quality changes after 2nd, 4th, 6th, 8th, 10th and 12th batch of frying were evaluated based on determination free fatty acids (FFA), conjugated dienoic acid (CDA), and the smoke point of the oil samples. The results showed that the more repetitions frying the higher levels of FFA and its CDA value while the value of the lower smoke point. Over 12 times in the frying oil quality parameter of FFA still under the limit was broken and starts to break down in the 23rd frying, but the parameters of the CDA value there is no obtained limit demage, while smoke point of the oil begins to break downin 12th frying.
Co-Authors Budiyanto Budiyanto Citra Pratiwi Sidebang Iis Darniati Reni Indria Putri Yuwana Yuwana