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All Journal Jurnal Agroindustri
Devi Silsia
Dept of Agricultural Technology, Faculty of Agricultural, University of Bengkulu
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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RENDEMEN AND CHARACTERISTICS OF PEKTINS RED DRAGON FRUIT LEATHER (Hylocereus costaricensis) WITH THE DIFFERENCE IN EXTRACTION METHOD AND TIME Devi Silsia; Magrisa Febreini; Laili Susanti
Jurnal Agroindustri Vol 11, No 2 (2021)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.11.2.120-132

Abstract

This study aims to determine the effect of the method and time of extraction on the yield and characteristics of pektin red dragon fruit leather according to the SNI pektin (01-2238-1991) and the International Pektin Producers Association (IPPA) 2003. The experimentals design was a Completely Randomized Design with 2 factors. The first factor was the extraction method used, namely (M1 = conventional method, M2 = ultrasonik method). The second factor was extraction time (W1 = 15 minutes, W2 = 30 minutes, W3 = 60 minutes, and W4 = 90 minutes. The results showed that the extraction method had a significant effect on yield, equivalent weight, galacturonic acid content, degree of esterification, water content and ash content, but had no significant effect on methoxyl content. Extraction time significantly affected yield, equivalent weight, methoxyl content, galacturonic acid content, degree of esterification, water content and ash content. While the interaction of the two treatments had a significant effect on yield, equivalent weight, and water content. The highest yield was obtained using the ultrasonik method for 60 minutes with a value of 13.57%. The equivalent weight that meets IPPA (2003) and SNI pektin standards (01-2238-1991) is found in conventional and ultrasonik methods at 30 and 60 minutes.
EFFECT OF YEAST CONCENTRATION AND TYPE ON BIOETHANOL PRODUCTION FROM SUGARCANE BAGASSE Tuti Maryana; Devi Silsia; Budiyanto Budiyanto
Jurnal Agroindustri Vol 10, No 1 (2020)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.10.1.47-56

Abstract

Sugarcane bagasse is one of the potential biomass as raw material for bioethanol production. This study aims to determine the effect of  concentration and type of yeast on the characteristics of bioethanol produced from bagasse bagel delignified with a mixture of NH4OH-NaOH in a ratio of 1:20. This study uses a Completely Randomized Design (CRD) with 2 factors: yeast concentration (0.4%, 0.6% and 0.8%) and the type of yeast (tape yeast and bread yeast). The results of this study indicate that Bioethanol levels increase with increasing yeast concentration. The highest levels of bioethanol were obtainedat  the use of  0.8% bread yeast, ie 14.16%
Co-Authors Budiyanto Budiyanto Laili Susanti Magrisa Febreini Tuti Maryana