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All Journal Jurnal Teknologi Industri Pertanian Manfish Journal
Wica Elvina
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Earth & Planetary Sciences Engineering Industrial & Manufacturing Engineering

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FORMULASI DISPERSAN MINYAK BUMI DARI SURFAKTAN DIETANOLAMIDA (DEA) DAN METIL ESTER SULFONAT (MES) Wica Elvina, Erliza Hambali, dan Mohamad Yani
Jurnal Teknologi Industri Pertanian Vol. 26 No. 1 (2016): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

Utilisations of surfactant from palm oil, such as diethanolamide (DEA) and methyl ester sulfonate (MES) develope for variety products. One of the potential utilisations from both surfactants is a product of petroleum dispersant (oil spill dispersant/OSD). This research conducted to find a formulation for produce the OSD product. OSD formulation of this research had been found. Nonionic surfactant was DEA solution, and anionic surfactant was MES solution, both of surfactant mixed on various concentrations and certain ratio, with heated at 50°C for 60 minutes. The OSD product was analysedfor emulsion stability, density, surface tension, pH, and viscosity. The best product was applied to simulation testing on oil pollution of seawater. The best result of OSD formulation was at ratio 1 : 3 and the formulated of DEA 3% and MES 5%. The OSD productwas indicated good stability (>80%) with physical and chemical properties of density of 0.90  g/cm3, surface tension of 25.59 mN/m, pH of 9.1, and the viscosity of 131 cP. The testing result of applied OSD simulation for oil pollutin handling in seawater (10 mL/L) showed the dispersed ability for oil spill was good (>80%). The mixture of oil spill and OSD soluble on seawater showed significant increase of COD and BOD value. Keywords: diethanolamide (DEA), methyl ester sulfonate (MES), Oil Spill Dispersant (OSD), surfactant
Kajian Potensi Pemanfaatan Limbah Sisik Ikan Dari Usaha Ikan Tangkap Laut (Studi Kasus Pasar Kota Bengkulu) Wica Elvina; Risnita Tri Utami
Jurnal Kelautan, Lingkungan, dan Perikanan Vol 3 No 2 (2022): MANFISH JOURNAL
Publisher : Jurusan Ilmu Kelautan dan Perikanan Politeknik Negeri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (269.465 KB) | DOI: 10.31573/manfish.v2i3.468

Abstract

The potential utilization of fish by-products from fishery processing businesses in the form of fish scales can still be utilized for various synthetic products. Fish scales contain 29.8 – 40.9% protein; fat content 0.1-1%, mineral content 30.0-36.8%, collagen 37.5%, with the content of these protein compounds, fish scales can produce active compounds such as chitosan, collagen and gelatin. Bengkulu City is an area that has a major contribution to the province Bengkulu, with a total production of 46,145 tons of marine catch per year (KKP, 2020). This research aims to determine the potential of fish scales produced from fish processing activities in Bengkulu City based on the yield of fish scales per total weight of fish. Snapper, grouper and pomfret are the three types of marine capture fisheries could produce the highest production volume in Bengkulu City. Based on the research conducted, it was found that the yield of snapper scales resulted in the highest yield of fish scales, was 5.2% per total weight, with the results of the yield, it was known that fish scales could be utilized and potentially reprocessed into new products. The results of interviews with fish processing entrepreneurs in one of the largest markets in Bengkulu City (Panorama Market), it is known that every day the fishery product processing can produce 20-50 kg of snapper, so if this related to the yield of fish scales with the amount of fish production, it is known that Snapper scales have high potential to be used to provide additional income for fisheries entrepreneurs. The fish scale waste obtained can be reprocessed into useful products such as gelatin, chitosan, and collagen. Gelatin is used as a food additive, chitosan is used as a natural preservative, and collagen is used as an additive in food or pharmaceutical products.
Co-Authors Risnita Tri Utami