Article Per Year (5 Year)
p-Index From 2020 - 2025
1.633
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Industri Pertanian Jurnal Penelitian Pertanian Terapan Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) G-Tech : Jurnal Teknologi Terapan TEKTAN Industrika : Jurnal Ilmiah Teknik Industri Jurnal Agristan Journal of the Community Development in Asia Chalaza Journal of Animal Husbandry Jurnal Ilmiah ESAI Jurnal Pengembangan Agroindustri Terapan
Sarono .
Politeknik Negeri Lampung
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Veterinary Other

Published : 14 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 14 Documents
Search

 1   2 
Pemanfaatan Limbah Delignifikasi Bioethanol dari Tandan Kosong Kelapa Sawit Menjadi Surfaktan Natrium Lignosulfonat Widia Rini Hartari; Bigi Undadraja; Febrina Delvitasari; Maryanti; Ersan; Sarono
G-Tech: Jurnal Teknologi Terapan Vol 7 No 3 (2023): G-Tech, Vol. 7 No. 3 Juli 2023
Publisher : Universitas Islam Raden Rahmat, Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33379/gtech.v7i3.2786

Abstract

Surfaktan (Surface active agent) merupakan senyawa yang bersifat ampipilik (hidropilik dan hidropobik dalam satu molekul), sehingga dapat diaplikasikan sebagai defoaming, emulsifier, detergency, emuliency, dan lainnya. Tujuan penelitian ini adalah mendapatkan Surfaktan Natrium Lignosulfonat dari limbah proses delignifikasi bioethanol. Metode penelitian dilakukan 2 tahap yaitu delignifikasi TKKS dengan NaOH yang memiliki konsentrasi 10, 20, dan 30%. Tahap kedua analisis rendemen lignin, TSS (total padatan), dan konsentrasi surfaktan natrium lignosulfonat menggunakan spektrofotometer UV-Vis, pH. Data yang diperoleh kemudian dianalisis secara Deskriptif. Hasil surfaktan dengan pengujian Spektrofotometer UV-Vis adalah kandungan surfaktan yang tinggi dan stabil adalah pada konsentrasi NaOH 10% baik dalam waktu 30 menit yaitu 2,480; 2,360; 2,679 dan 60 menit yaitu 2,768; 2,812; 2,878 ppm.
THE EFFECT OF PRESERVATION METHODS ON THE STORAGE OF YELLOW PUMPKIM PUREE Sarono Sarono; Yatim R. Widodo
Jurnal Pengembangan Agroindustri Terapan Vol 1 No 1 (2022)
Publisher : Politeknik Negeri Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25181/jupiter.v1i1.2652

Abstract

Puree is a fruit paste with a moisture content of about 60% of the process of steaming and crushing the fruit or often called a ready-to-cook (RTC) product. One of the problems of this puree is that high moisture content causes the puree to easily be damaged. The purpose of this study was to determine the effect of storage temperature, addition of sugar, the use of ammonium benzoate to shelf life of pumpkin puree. Treatment of the study were (1) Addition of sugar with level 20%; 30%; 40%; and 50%, (2) addition of sodium benzoate, with level 1,000 ppm, 2,000 ppm, 3,000 ppm, and (3) storage temperature, with room temperature level and cool box. The results showed that (1) Storage at cold temperatures (0-5oC) was more effective to increase shelf life of yellow pumpkin puree compared with addition of sugar and use of ammonium benzoate preservatives, (2), sugar addition to 30% less effective for prolonging life keep the pumpkin puree, (3) The addition of ammonium benzoate to 3,000 ppm can improve the shelf life of the yellow pumpkin puree.
The Effect of Media Composition on The Change of Bag Log Waste Composition and Production of Oyster Mushroom Sarono Sarono; Yana Sukaryana; Sri Astuti
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 1 (2024): March 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i1.92-101

Abstract

OPEFB has low biodegradability so its utilization is very limited. Oyster mushrooms are mushrooms that are capable of producing enzymes capable of degrading cellulose, hemicellulose, and lignin contained in) OPEFB. The research objective was to determine the effect of the composition of the growing media on the production of oyster mushrooms and changes in the composition of the resulting baglog waste. The study was carried out with the combination treatment of rubber wood and OPEFB, with levels: (a) 100% rubber wood powder and 0% OPEFB, (b) 75% rubber wood powder and 25% OPEFB, (c) 50% rubber wood powder and OPEFB 50%, (d) 25% rubber wood powder and 75% OPEFB, (e) 0% rubber wood powder and 100% OPEFB. Observation of raw material composition, mycelia growth, wet weight of the fungus, biological efficiency, changes in lignin content, cellulose, and hemicellulose before and after being used as a growing medium for oyster mushrooms. The results showed that the fastest mycelial growth occurred in the use of 100% OPEFB media. The highest oyster mushroom production occurred in the media 100% rubber sawdust. The higher the wet weight of the oyster mushrooms produced, the less the weight of the baglog waste produced. The oyster mushroom fermentation process for 60 days was able to reduce the content of 3.39% cellulose, 11.01% hemicellulose, and 1.98% lignin. Keywords: OPEFB, Oyster Mushroom, Cellulose, Hemicellulose, Lignin
Formulation of Onggok Composite Flour Snack Bar (Manihot Esculenta) as Emergency Food Source of Protein Murdiani, Murdiani; Kalsum, Nurbani; Sarono, Sarono
Journal of The Community Development in Asia Vol 5, No 2 (2022): May 2022
Publisher : AIBPM Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32535/jcda.v5i2.1499

Abstract

ABSTRACTThis study aimed to develop a snack bar product made from composite flour of Onggok and tapioca as an alternative emergency food and protein source. Additionally, to analyze the chemistry of a snack bar product made from Onggok composite flour. The study was arranged in a Completely Randomized Design (CRD) with 6 treatments and was repeated 3 times, that was the ratio of onggok composite flour and wheat flour. The ratio of onggok composite flour and wheat flour composition consisted of six levels, they were F1 (50%:50%), F2 (60%:40%), F3 (70%:30%), F4 (80%:20%),  F5 (90%:10%), F6 (100%:0%). Then the data was processed by using ANOVA (Analysis of Variance) and continued with the LSD test (Least Significant Difference) at a significant level of 5%. The results of the proximate analysis showed that the protein of the snack bar was 11.06%, the dietary fiber was 8.23%, the ash content was 1.24%, and the moisture content was 3.27%. Based on the organoleptic test, it showed that the preferred level of consumer satisfaction was F1 with a ratio of 50%:50%. Therefore, the Onggok composite flour snack bar is good to use as an alternative high protein emergency food that deserves to be developed.Keywords: Onggok Composite Flour, Snack bar, Emergency foo
Co-Authors Annisa Fitri Bastaman Syah Chandra Utami Wirawati Devy cendikia Eko Win Kenali Ersan Febrina Delvitasari Imam Asrowardi maryanti, Maryanti Murdiani, Murdiani Nurbani Kalsum Sri Astuti Sri Astuti Sri Handayani Sukamto Sukamto Supriyanto Supriyanto Undadraja, Bigi Widia Rini Hartari Yana Sukaryana Yatim R. Widodo