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Ahmad Sapta Zuidar
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Pengaruh Jenis Ikan dan Konsentrasi Garam pada Rebung Ikan Terfermentasi Ahmad Sapta Zuidar; Samsul Rizal; Kania Widyastuti
Inovasi Pembangunan : Jurnal Kelitbangan Vol 4 No 02 (2016): August 2016
Publisher : Balitbangda Provinsi Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (506.384 KB)

Abstract

Bamboo shoots can be fermented fish, known as Lemea in Bengkulu. Making lemea generally use freshwater fish, but the marine fisheries sector in Bandar Lampung potent enough, so we need to try to make one. Lemea has a distinctive flavor that is affected by salt. Therefore it is necessary to investigate the exact salt concentration in producing the best fish fermented bamboo shoots. This study aims to determine the effect of fish and salt concentrations in fish fermented bamboo shoots. Research arranged as factorial in complete randomized block design (RAKL). The first factor is the type of fish (J), namely J1 (mackerel) and J2 (carp). The second factor is the concentration of salt (G), namely (G1) 5%, (G2) 7.5%, (G3) 10%, (G4) 12.5%, and (G5) 15%. Data were analyzed further by testing HSD 5% and 1%. Observations made include the value of pH, total acid, total microbes, and organoleptic (color, aroma, texture, and overall acceptance). Results of analysis of variance showed that the type of fish affect the total acid and total microbes, whereas the effect on total salt concentration of acid, acidity (pH), total microbes, and organoleptic (color, aroma, texture). The best results were obtained in this study are the two types of fish that mackerel and carp with salt concentration of 5%, with a pH value of 5.3767, 0.0662% total acid, total microbes of 7.68 log cfu / g, color scores 2, 8 (white and gray), aroma score of 2.7 (acid), and the texture score of 3.8 (slightly soft).
KAJIAN PENGGUNAAN KATALISATOR ASAM SULFAT DAN LAMA PEMASAKAN PADA PROSES PRODUKSI PULP ACETOSOLVE DARI AMPAS TEBU DAN BAMBU BETUNG Ahmad Sapta Zuidar; Sri Hidayati; Jamhuri -
Jurnal Teknologi & Industri Hasil Pertanian Vol 18, No 2 (2013): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (249.632 KB) | DOI: 10.23960/jtihp.v18i2.123 - 131

Abstract

Pulp production requires raw materials that have high cellulose and hemicellulose content.  Alternative materials that can be used in the production of pulp are sugarcane bagasse and betung bamboo.  The production process of pulp used in this study was the acetosolve.  Acetosolve process was pulp production processes that use acetic acid as an organic solvent.  The objectives of this research were to find out the H2SO4 concentration and duration of pulp cooking to produce acetosolve pulp that have the highest yield, cellulose, hemicellulose, and lignin.  The research was arranged within a Complete Randomized Block Design in factorial with three replications.  The first factor was five levels of the concentration catalyst  (H2SO4): (K1) 0,125%, (K2) 0,25%, (K3) 0,5%, (K4) 1%, and (K5) 2%; and the second factor was two levels of the cooking duration:  (L1) 2 hours and (L2) 4 hours.  Data were analyzed using ANOVA and further tested using LSD at 5% level ofsignificance.  The results showed that the best pulping condition was found at 0,5% H2SO4 and two hours cooking duration.  The highest yield of pulp acetosolve was 81,42%, and its characteristics were:  83,57% of cellulose, 5,43% of hemicellulose, and 9,52% of lignin. Keywords: acetosolve pulp,  betung bamboo, sugarcane bagasse.
Co-Authors Jamhuri - Kania Widyastuti Samsul Rizal Sri Hidayati