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Mursalin Mursalin
Universitas Jambi
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PENGARUH LUAS PERMUKAAN BONGKAHAN KAPUR API TERHADAP LAJU PENGERINGAN FILLET IKAN PATIN Mursalin Mursalin; Purwiyatno Hariyadi; Soewarno T. Soekarto
Journal BiGME Vol. 1 No. 1 (2021): Journal of Bio-Geo Material and Energy (BiGME), March 2021
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v1i1.12313

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh ukuran bongkahan batu kapur yang digunakan pada pengeringan absorpsi terhadap laju pengeringan fillet ikan patin. Tiga macam ukuran bongkahan kapur api, yaitu 100 g per bongkah atau dengan luas permukaan 8.65 cm2/kg (U1), 50 g per bongkah atau dengan luas permukaan 10.40 cm2/kg (U2), dan 25 g per bongkah atau memiliki luas permukaan 13.09 cm2/kg (U3), ditempatkan pada bagian bawah lemari pengering dan dipisahkan dengan kawat kasa dari fillet ikan patin yang ditempatkan di rak bagian atas,.perbandingan kapur: ikan (5:1). Untuk mencapai kadar air fillet ikan patin 12% basis basah, dibutuhkan waktu masing-masing selama 46, 38, dan 30 jam untuk luas permukaan bongkahan kapur 8.65, 10.40, dan 13.09 cm2/kg. Pengeringan fillet ikan patin terbagi dalam 4 periode, yaitu periode transisi (kondisioning), periode cepat (pengeringan air bebas), periode lambat (pengeringan air terikat tersier) dan periode sangat lambat (pengeringan air terikat sekunder). Pada batu kapur ukuran besar, proses kondisioning dan periode pengeringan air bebas cenderung lebih cepat tetapi setelah memasuki periode pengeringan air terikat, laju pengeringannya akan sangat lambat dibandingkan dengan penggunaan ukuran bongkahan yang lebih kecil.
Crystal Forming Rate and Distribution Changes of MCT Content in Palm Kernel Oil Fractionation Product Mursalin Mursalin; Yernisa Yernisa
Journal BiGME Vol. 1 No. 2 (2021): BiGME, September 2021 (on going)
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/bigme.v1i2.15963

Abstract

Palm kernel oil is considered a special oil since it contains medium chain tryglicerides (MCT), especially lauric acid that is easily digested and has a special character as cocoa butter substitutes (CBS). Palm kernel oil fractionation will produce a solid fraction (stearin) and a liquid fraction (olein) with specific characteristics (specialty fat) that the physico-chemical properties are highly dependent on the cooling treatment applied. In this research, 3 kinds of crystallization temperatures (18.0 oC, 19.0 oC, dan 20.0 oC) in various cooling rates and duration of the crystallization process, were examined for its effect on the crystal-forming rate of palm kernel oil and distribution changes of MCT content of fraction resulted. All tracks recorded during the cooling process had to be calculated to predict the crystal-forming rate in the crystallization process. In all cooling treatments, the amount of olein fraction produced decreased and the stearin fraction increased which was equal to the duration of the crystallization process. The setting of crystallization temperature at 18.0 oC produced a stearin forming rate higher than at temperatures of 19.0 and 20.0 oC. Forming rate of stearin (crystal) was contrary to the crystallization temperature and duration of the cooling period but not being affected by initial cooling temperature, initial cooling rate, duration of the cooling process to reach crystallization temperature, and average rate of oil cooling. Percentage of oil crystal-forming at 3 crystallization temperature equals to logarithmic of crystallization duration. The lower the crystallization temperature, the higher the rate of oil crystallization forming. As the increase of stearin produced during crystallization, MCT content was decreasing, but for olein, as the decreasing it during the crystallization period, the distribution of MCT content tends to increase.
Application of Mono-Diacylglycerol from Fully Hydrogenated Palm Kernel Oil for making Ice Cream mursalin mursalin
Jurnal Teknologi & Industri Hasil Pertanian Vol 25, No 1 (2020): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v25i1.44-51

Abstract

The quality of ice cream is largely determined by the type of emulsifier used.  The utilization of an appropriate emulsifier will produce ice cream with good quality. A mixture of Mono-Diacylglycerol made from fully Hydrogenated Palm Kernel Oil (furthermore in this paper we named it as MDAG) and Tween-80 in various comparisons was used as an emulsifier in ice cream making and their effects were analyzed. The composition of the mixture was determined based on 5 types of HLB values, namely 4.5 (E1); 5.3 (E2); 6.1 (E3); 6.9 (E4); and 7.7 (E5); obtained from a mixture of MDAG and Tween-80 (87.5: 12.5); (80.8: 19.2); (74.2: 25.8); (67.5: 32.5); and (60.8: 39.2), respectively. The five treatment levels of the mixture composition of the two types of emulsifiers were arranged in a completely randomized design with 4 replications. The parameters observed were overrun, melting time, texture, and consumer preferences for taste and overall acceptance. The data obtained were statistically analyzed using ANOVA, followed by Duncan New Multiple Range Test (DNMRT) . The results showed that the composition of the mixture of MDAG and Tween-80 had a very significant effect on overrun, melting time, texture, taste, and overall acceptance of the ice cream produced. The best quality ice cream was obtained from the mixture composition of MDAG and Tween-80 at HLB 6.1 with MDAG: Tween-80 (74.2: 25.8) with an overrun value of 68.43%, melting time of 21.13 minutes, texture score of 4.76 (as good as a local commercial ice cream produced in Kumpeh District, Muaro Jambi), preferences score of taste was 5.92 (from a score interval of 1-7), and an overall acceptance score was 5.56 (from a score interval of 1-7).
Aplikasi penggunaan Mono Di-Acyl Glycerol (MDAG) untuk meningkatkan stabilitas dan titik leleh dark chocolate [Application of Mono Di-Acyl Glycerol (MDAG) to Improve Stability and Melting Point of Dark Chocolate] Mursalin Mursalin; Achmad Hizazi; Sahrial Sahrial
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i1.53-60

Abstract

     Chocolate is one of the processed cocoa products in the form of a water-in-oil (w/o) emulsion. In its production, cocoa powder, sugar, and vanilla are evenly dispersed in cocoa butter by using lecithin as an emulsifier. Lecithin is an effective emulsifier used to w/o emulsions due to its HLB ranging (4-6). So far, by using a single emulsifier (lecithin), it will takes 8-12 hours of conching to produce dark chocolate with good quality and stability. Hence, the addition of MDAG which has an HLB ranging 3-5 as a co-emulsifier, is expected to reduce conching time and increase product stability and melting point. The study was aimed to determine the effect of adding MDAG as a co-emulsifier to increase the stability and melting point of dark chocolate and to determine the optimum concentration of MDAG addition. The study was arranged in a completely randomized design (CRD), the treatments were 6 levels of lecithin/MDAG ratio (%) in the dough, namely P0 (0.60:0), P1 (0.56:0.04), P2 (0.52 :0.08), P3 (0.48:0.12), P4 (0.44:0.16), and P5 (0.40:0.20). Each treatment level was repeated 3 times to obtain 18 experimental units. The parameters tested were melting point and fat-blooming. To see whether there was an effect of adding MDAG as a co-emulsifier, the data obtained were analyzed using ANOVA and followed by DNMRT at a 5% significance level. The results showed that the addition of MDAG as a co-emulsifier could increase the stability and melting point of dark chocolate. The best proportion of emulsifier mixture of lecithin and MDAG is the use of 0.44% lecithin and 0.16% MDAG which produces a melting point of 34oCwith a level of stability during storage at room temperature was quite high (not having fat-bloomduring storage up to 21 days).
The Effect of NaOH Concentration on The Physical and Chemical Properties of Jerbung Shrimp (Fenneropenaeus Merguiensis de Man) Waste Powder: Jerbung Shrimp (Fenneropenaeus Merguiensis de Man) Waste Powder Wiranto Satria; Nazarudin Nazarudin; Mursalin Mursalin
Journal BiGME Vol. 4 No. 1 (2024): Journal of Bio-Geo Material and Energy (BiGME), March 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i1.31975

Abstract

This research was conducted to determine the effect of NaOH concentration on the physical and chemical properties of shrimp waste powder. This research used a Completely Randomized Design (CRD) with NaOH concentration treatment consisting of 5 levels (1%, 1.25%, 1.5%, 1.75% and 2%) and 4 repitition. The data obtained were analyzed statistically using analysis of variance and followed by Duncan's New Multiple Range Test (DnMRT) when necessary. The research shows that the NaOH concentration has a significant effect on the ash content, protein content, L* and b* values, but has no significant effect on the water content, fat content, solubility and a* values. The best characteristics of shrimp waste powder is obtained using NaOH 1.5% which produces powder with 4.22% water, 39.27% ash, 18.37% protein, 12.43% fat, solubility of 4. 04%, L* value 48.37, a* value 10.92 and b* value 21.47.
The Application of Pineapple Peel Derived-Adsorbent to Decrease FFA in Crude Palm Oil (CPO) : Pineapple peel-derived adsorbent AD Lestari; Mursalin Mursalin; Achmad Hizazi; Ulyarti Ulyarti; Nazarudin Nazarudin
Journal BiGME Vol. 4 No. 1 (2024): Journal of Bio-Geo Material and Energy (BiGME), March 2024
Publisher : PUI BiGME Universitas Jambi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/jbigme.v4i1.33950

Abstract

Co-Authors AA Sudharmawan, AA Achmad Hizazi AD Lestari Lavlinesia Lavlinesia Purwiyatno Hariyadi Sahrial Sahrial Soewarno T. Soekarto Wiranto Satria Yernisa Yernisa