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All Journal Jurnal Dedikasi Jurnal Gamma Jurnal Sains dan Teknologi Pangan Reka Buana : Jurnal Ilmiah Teknik Sipil dan Teknik Kimia JAST : Jurnal Aplikasi Sains dan Teknologi Food Science and Technology Journal (Foodscitech) Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Jurnal Aplikasi Dan Inovasi Ipteks SOLIDITAS Food Technology and Halal Science Journal
Mochammad Wachid
Universitas Muhammadiyah Malang
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Economics, Econometrics & Finance Education Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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Journal : jurnal gamma

 1 
POTENSI BIOETHANOL DARI LIMBAH KULIT ARI KEDELAI LIMBAH PRODUKSI TEMPE Wachid, Mochammad
Jurnal Gamma Vol 6, No 2 (2011): Maret
Publisher : Jurnal Gamma

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.183 KB)

Abstract

Mochammad WachidStaf Pengajar Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian PeternakanUniversitas Muhammadiyah MalangAlamat Korespondensi : Jl. Raya Tlogomas 246 MalangEmail: mochammadwachid@yahoo.comABSTRACTEthanol is a colorless clear liquid, volatile, has a pungent aroma and a patio painful skin. In theworld of education the ethanol is used as a disinfectant and solvent in various studies, besides thatethanol can also be a source of energy to overcome the energy crisis. In previous studies of soybeanhusk waste tempe production which has been a waste and can be raw material for ethanol fermentationprocess. The purpose of this research is to increase ethanol soybean husk production, by controllingthe temperature and pH of the fermentation process.The research was conducted in the ITP FPP UMM laboratory by controlling the fermentationtemperature at temperatures 30oC, 35oC, 40oC and pH 4.5, 5, 5.5. The parameters measured werethe levels of ethanol, reducing sugar and pH changes during fermentation 12, 24 and 36 hours.The results showed that the treatment temperature is 30oC with pH 4.5 produce ethanol withthe highest levels of 4.071% at the 36. while the production of ethanol using the fastest treatment at40 oC ph5, 5 at the 12 with 2.748% ethanol levels but decreased thereafter.Keywords: ethanol, soy bran, temperature, pH, fermentation.
OPTIMALISASI ZAT GIZI PADA PROSES PERKECAMBAHAN PEMBUATAN TAOGE : KAJIAN SUHU DAN LAMA PERENDAMAN Wachid, Mochammad
Jurnal Gamma Vol 1, No 2 (2006): Maret
Publisher : Jurnal Gamma

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.491 KB)

Abstract

Bean sprouts has high nutrition value, cheap, and easy to get. The making process of bean sprouts is very simple, that is by germination process. Germination process increases digestion  power because germination is a catabolic process that serves important nutrition for plant growth by hydrolytic reaction of reserve nutrition in the seed. Germination is affected by  the condition and place. The aim of this study is to know the effect of submergence water and the duration of submergence to the bean sprouts' quality and the increase of the nutrition of  bean sprouts.             The result of this research shows that the temperature of water and the duration of submergence gives different quality and different increase of  the nutrition of  bean sprouts (water degree, dust degree, rendemen, vitamin c, fat degree, reduction sugar degree, protein degree, and density). From the result of this research, it is expected to the increasing of food quality. So, it will be implicated to better health quality of  the people.
OPTIMALISASI ZAT GIZI PADA PROSES PERKECAMBAHAN PEMBUATAN TAOGE : Kajian Suhu Dan Lama Perendaman Mochammad Wachid
Jurnal Gamma Vol. 1 No. 2 (2006): Maret
Publisher : Jurnal Gamma

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Bean sprouts has high nutrition value, cheap, and easy to get. The making process of bean sprouts is very simple, that is by germination process. Germination process increases digestion power because germination is a catabolic process that serves important nutrition for plant growth by hydrolytic reaction of reserve nutrition in the seed. Germination is affected by the condition and place. The aim of this study is to know the effect of submergence water and the duration of submergence to the bean sprouts' quality and the increase of the nutrition of bean sprouts. The result of this research shows that the temperature of water and the duration of submergence gives different quality and different increase of the nutrition of bean sprouts (water degree, dust degree, rendemen, vitamin c, fat degree, reduction sugar degree, protein degree, and density). From the result of this research, it is expected to the increasing of food quality. So, it will be implicated to better health quality of the people.
POTENSI BIOETHANOL DARI LIMBAH KULIT ARI KEDELAI LIMBAH PRODUKSI TEMPE Mochammad Wachid
Jurnal Gamma Vol. 6 No. 2 (2011): Maret
Publisher : Jurnal Gamma

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Mochammad WachidStaf Pengajar Jurusan Ilmu dan Teknologi Pangan, Fakultas Pertanian PeternakanUniversitas Muhammadiyah MalangAlamat Korespondensi : Jl. Raya Tlogomas 246 MalangEmail: mochammadwachid@yahoo.comABSTRACTEthanol is a colorless clear liquid, volatile, has a pungent aroma and a patio painful skin. In theworld of education the ethanol is used as a disinfectant and solvent in various studies, besides thatethanol can also be a source of energy to overcome the energy crisis. In previous studies of soybeanhusk waste tempe production which has been a waste and can be raw material for ethanol fermentationprocess. The purpose of this research is to increase ethanol soybean husk production, by controllingthe temperature and pH of the fermentation process.The research was conducted in the ITP FPP UMM laboratory by controlling the fermentationtemperature at temperatures 30oC, 35oC, 40oC and pH 4.5, 5, 5.5. The parameters measured werethe levels of ethanol, reducing sugar and pH changes during fermentation 12, 24 and 36 hours.The results showed that the treatment temperature is 30oC with pH 4.5 produce ethanol withthe highest levels of 4.071% at the 36. while the production of ethanol using the fastest treatment at40 oC ph5, 5 at the 12 with 2.748% ethanol levels but decreased thereafter.Keywords: ethanol, soy bran, temperature, pH, fermentation.
Co-Authors Abrina Anggraini Abrina Anggraini, Abrina Abrina Anggraini, Sinar Perbawani Ahmad Wahyudi Anjarsar, Sintya Aulia Arfida Boedi Rochminarni Arfida Boedirochminarni Boedirochminarni A Boedirochminarni A, Boedirochminarni Boedirohminarni, Arfida Damat, Damat Elfi Anis Saati Erykawati, Lubenah Haprinata, Edwin Eka Jamroji Jamroji MP Editor, Ir. Dian Indratmi, MP Mujianto Mujianto Nela Ary Verenzia Nisa Rahmawati Noor Harini Nurkhozin Azis Nurkhozin Azis, Nurkhozin Pratiwi Mutia Putri Adek Putro Sinar Perbawani Abrina Anggraini Sri Wahyuni Sukardi Sukardi Tyas Anugrah Hirgawati Verta Hedyana Vritta Amroini Wahyudi Wehandaka Pancapalaga Zainal Muhtadi