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Rizka Karima, Rizka
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KARAKTERISASI SIFAT FISIKA DAN KIMIA CUKA KAYU DARI TANDAN KOSONG KELAPA SAWIT Karima, Rizka
Jurnal Riset Industri Hasil Hutan Vol 6, No 1 (2014)
Publisher : Kementerian Perindustrian

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Abstract

There’s so many pal solid waste or palm empty fruit bunches, but the utilization is not maximized, this research its to optimized utilization of palm solid waste to be wood vinegar and want to know the composition physical properties and chemical properties of wood vinegar from palm empty fruit bunches. Total yield of wood vinegar from palm empty fruit bunches its 15,94 % and total yield of charcoal its 64,58 %. GCMS result showing chemical properties from wood vinegar of burning < 100oC its obtained 19 compound and burning >100 oC its obtained 6 compound. The result physichal properties testing from crued wood vinegar its obtained specific gravity 1,0005 and 1,0010, pH value are 3,233 and 3,186, TAT content are 9,36 % and 11,12 %, phenol content its 0,44 %. The result physical properties testing from wood vinegar which has decolorizatin by activated carbon its obtained specific gravity are 0,9987 and 0,999, pH value are 3,036 and 3,012, TAT content are 8,29 % and 9,27 % and phenol content its 0,01 %.Keywords: palm bunches, wood vinegar, liquid smoke
PENGARUH PERENDAMAN DAN PEREBUSAN TERHADAP KADAR HCN PADA BIJI KARET Karima, Rizka
Jurnal Riset Industri Hasil Hutan Vol 7, No 1 (2015)
Publisher : Kementerian Perindustrian

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Biji karet (Hevea brasiliensis) merupakan salah satu bagian dari pohon karena yang dapat dimanfaatkan, biji karet memiliki kandungan lemak atau minyak yang tinggi sehingga minyak tersebut dapat dimanfaatkan salah satunya menjadi minyak pangan.Namun, kendala yang dihadapi adalah adanya senyawa racun yang terdapat pada biji karet yaitu asam sianida (HCN) yang sangat berbahaya jika masuk ke dalam tubuh. Asam sianida pada biji karet dapat dikurangi melalui proses pengolahan seperti perendaman dan perebusan. Tujuan penelitian ini untuk mengetahui perlakuan yang tepat untuk menurunkan kadar HCN dalam proses pembuatan minyak pada biji karet. Variasi perendaman yang dilakukan adalah 12 jam, 24 jam dan 36 jam, sedangkan perebusan dilakukan selama 0 jam ;  0,5 jam ; 1 jam dan 1,5 jam. Perlakuan yang memberikan nilai penurunan kadar HCN paling besar adalah perendaman selama 24 jam yang dilanjutkan perebusan selama 1,5 jam, penurunan yang dihasilkan hingga 98,26 % dari kadar HCN awal sebesar 111,19 mg/L dan kadar HCN setelah perlakuan tersebut sebesar 1,93 mg/L.
KUALITAS MINYAK BIJI KARET SEBAGAI MINYAK PANGAN ALTERNATIF PASCA PENGHILANGAN HCN Karima, Rizka
Jurnal Riset Industri Hasil Hutan Vol 7, No 2 (2015)
Publisher : Kementerian Perindustrian

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Abstract

The rubber seeds (Hevea brasiliensis) can be used because rubber seed contains a high fat or oil contain so that it can be utilized as being edible oil. However, the problem is the presence of Hydrogen Cyanide (HCN) toxic compound in the rubber seeds which is so dangerous. Cyanide acid it can be reduces with soaking and boiling process. The purpose of this research were to known quality of rubber seeds. Rubber seeds oil was produced after HCN content was reduced. Mean yield of rubber seeds was 20,13%. Quality testing is done with a few key parameters on which oil fatty acid composition, acid number, peroxide number and iodine number. Total saturated fatty acid content was 14.1% and an unsaturated fatty acid was 85.9%, the mean value of the acid number was 4.19 mgKOH / g, peroxide value MeqO 11.17 / kg and iodine number of 140 g iodine / 100 g. These results indicate that good quality oil for edible oils when compared with the standard.Keywords : rubber seeds, rubber seeds oil, edible oil
PENGARUH JENIS DAN JUMLAH ADSORBEN SERTA LAMA PERENDAMAN TERHADAP CUKA KAYU UNTUK PENGAWET MAKANAN (The Effect of Type And Amount of Adsorbent and Soaking Time to The Characteristics of Wood Vinegar for Food Preservatives) Karima, Rizka; Edwar, Fatmi
Jurnal Riset Industri Hasil Hutan Vol 8, No 1 (2016)
Publisher : Kementerian Perindustrian

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Abstract

Wood vinegar contains antibacterial compounds and antioxidants which is important as preservative in the food industry. This research aims to identify the characteristics of wood vinegar after deodorized, because the smell of wood vinegar spoils the odour of foods preserved with wood vinegar. The deodorizing used three types of adsorbent such as bentonite, active sand and zeolite. It was performed with three variations of weight: 10, 25, and 50 grams, and three variations of the soaking time: 2, 4, and 6 hours. The deodorised wood vinegar was organoleptically tested by 20 panelists to smell the deodorised wood vinegar. The five smallest samples were tested from the total 27 samples. However, the fifth and sixth were the same so the total sample tested was six samples. The physical and chemical testing results stated that the treated wood vinegar odor reduction has changed the chemical content, decreased the levels of total acids about 69,35 %, and decreased the phenol content about 51,51 %. It resulted in the obtained values did not meet the standard quality of wood vinegar. From the results of GC-MS spectra, there are entrained Silica that dissolved in the wood vinegar after deodorizing. In conclusion, the adsorbent able to eliminate the odor but degrade the quality of wood vinegar.Keywords: food preservative, wood vinegar, adsorbent
Co-Authors Fatmi Edwar, Fatmi