Article Per Year (5 Year)
p-Index From 2021 - 2026
2.307
P-Index
This Author published in this journals
All Journal Agrointek Agrifor : Jurnal Ilmu Pertanian dan Kehutanan Jurnal Teknologi Pertanian Jurnal Agroindustri Majalah Obat Tradisional Proceeding of International Congress Jurnal Sains dan Teknologi Pangan TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Buletin LOUPE (Laporan Umum Penelitian) Indonesian Journal for Social Responsibility Journal of Food Security and Agroindustry Journal of Farming and Agriculture
Y. Erning Indrastuti
Program Studi Teknologi Pengolahan Hasil Perkebunan, Jurusan Teknologi Pertanian Politeknik Negeri Pontianak
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Environmental Science Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences

Published : 22 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 22 Documents
Search

 1   2   3 
Pembuatan Bioetanol dari Nira Kelapa Sawit Menggunakan Saccharomyces cerevisiae Ledy Purwandani; Erning Indrastuti; Fenny Imelda
Jurnal Loupe Vol 16 No 01 (2020): Edisi Juli 2020
Publisher : Jurusan Pertanian Politeknik Pertanian Negeri Samarinda Kampus Sei Keledang Jalan Samratulangi, Kotak Pos 192 Samarinda 75123

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/buletinloupe.v16i01.70

Abstract

Pohon kelapa sawit tua (Elaeis quineensis Jacq) yang memasuki periode replanting berpotensi menghasilkan nira. Tujuan dari penelitian adalah menghasilkan produk bioetanol dari nira sawit yang berasal dari pohon sawit yang sudah tidak produktif dan ditebang dengan optimalisasi proses fermentasi menggunakan Saccharomyces cerevisiae dengan perlakuan kombinasi waktu fermentasi (24, 48, dan 72 jam) dan starter mikroba yang ditambahkan (5, 10, dan 15%). Proses fermentasi dilakukan pada suhu ruang (26-28°C). Penelitian dilakukan dalam tiga tahap. Tahap pertama adalah proses fermentasi. Tahap kedua adalah proses destilasi yang dilakukan pada suhu 78°C, Tahap ketiga adalah penentuan kualitas bioetanol yang dihasilkan. Parameter kualitas bioetanol yang diamati meliputi kadar etanol dan densitas. Hasil penelitian menunjukkan bahwa kadar bioetanol dari nira kelapa sawit yang dihasilkan dengan perlakuan lama waktu fermentasi dan konsentrasi inokulum berkisar 3-8%. Perlakuan terbaik bioetanol dari nira kelapa sawit dengan penentuan metode indeks efektivitas adalah perlakuan dengan perlakuan lama waktu fermentasi 24 jam dan penambahan konsentrasi inokulum 10%. Rendemen dari bioetanol dengan satu kali destilasi berkisar 8-14% dengan densitas 0,9892-0,9938 g/L.
Pengaruh Ukuran Partikel Ampas Kelapa dan Rasio Kacang Tanah pada Karakteristik Snack bar Tinggi Serat Siti Aisyah; Yuliana Erning Indrastuti; Donor Utomo Muhammad Susilo; Dodi Iskandar; Suharyani Amperawati
Journal of Food Security and Agroindustry Vol. 4 No. 2 (2026): JUNE
Publisher : PAKIS JOURNAL INSTITUTE

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58184/jfsa.v4i2.979

Abstract

Coconut dregs are a byproduct of the coconut oil processing industry, and their utilization as food is limited, even though they still contain crude fiber. This study aimed to analyze the effects of the size and ratio of peanuts and coconut dregs on the physical (color), chemical (water content and crude fiber), and sensory characteristics of snack bars. This study used a Completely Randomized Design (CRD) with two factors: the first factor is size of the coconut dregs (coarse and fine). The second factor was the ratio of coconut dregs to peanuts (15:85, 20:80, and 25:75 g/g). The analysis carried out on the snack bar was water content, fiber content, color (L*, a*, b*, whiteness index and browning index), sensory analysis (taste, color, aroma and texture) and hedonic. The results showed that the size of coconut dregs and the ratio of coconut dregs: peanuts did not affect the water content, b*, aroma, but did affect the fiber content, L*, a*, browning index, sensory taste, color, texture and hedonic. The 25:75 g ratio of coarse coconut dreg to peanuts had the highest preference score, with water and fiber contents of 4.51% and 17.52 %, respectively. The browning index of the snack bar with the highest preference score was the lowest. The coarse coconut dreg had a browning index of 28.80. The browning index of the snack bar with a coconut dreg:peanut ratio of 25:75 g had a browning index of 27.61.
Co-Authors A. Harijono Abdul Rahim Agato, Agato Andreas Yolan Kristandi Bambang Susilo Borneo Satria Pratama Desi Ramayanti Dodi Iskandar Dodi Iskandar Dodi Iskandar Dodi Iskandar, Dodi Donor Utomo Muhammad Susilo Dum Susilo Eso Solihin Essa Annisa Syadiah Fenny Imelda Fenny Imelda Fitrah Adelina Fitrah Adelina Imelda, Fenny Iwan Rusiardy Kuswartini, Kuswartini Ledy Purwandani Linda Linda Masitah Muflihah Ramadhia Mutaqin, Zaenal N Narsih Narsih Narsih Nur Komar Nurkhalisah, Nurkhalisah Pratama, Borneo Satria Purwandani, Ledy Reskiati Wiradhika Anwar Rollando, Rollando S Saniah Safitri, Sela Sasmidi Sasmidi SATRIYAS ILYAS Siti Aisyah Sudarmin Sudarmin Suharyani Amperawati Suharyani Amperawati Sumardi H. S. Susana Susana Susana Susana Tata Yudhi Wardana Tata Yudi Wardhana Teti Estiasih Yasin Arifin Dayaka