Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Open Global Scietific Journal
Tamrin
University of Lampung
Agriculture, Biological Sciences & Forestry Environmental Science

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search
Journal : Open Global Scietific Journal

 1 
Effect of Amount and Type of Fuel on The Smoked Fish Quality Sandi Asmara; Oktafri; Tamrin; Putri Windasari
Open Global Scientific Journal Vol. 1 No. 2 (2022): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (253.567 KB) | DOI: 10.70110/ogsj.v1i2.10

Abstract

Indonesia has a diverse range of fish species in both seawater and freshwater. Lampung is one of the provinces in Indonesia that has a rich diversity of fish species. Lampung has a wide variety of fish species, including tilapia. Tilapia is a food material that decomposes quickly due to bacteria and microorganisms. As a result, one of them is the need for profitable handling by utilizing smoking technology. Smoked fish is popular in Lampung, but the most commonly used fuel is coconut shell, coconut coir, and corn cobs. The use of common fuel in the community still cannot assess the smoking fuel that can produce good quality standards of fish. As a result of the aforementioned issues, the research was to evaluate effect of fuel quantity and type on the quality of smoked fish. The goal of this study is to determine the effect of fuel amount on tilapia smoking, the type of fuel that can produce smoked fish of optimal quality, and the cost of fuel needed for tilapia smoking using coconut shell fuel, coconut coir, and corn cobs. The method used in this study was organoleptic testing on 25 panelists using a smoked fish score sheet determined by SNI smoked fish, and then the panelists' scores were processed using excel. The amount of fuel used and the duration of smoking have no effect on the quality value of smoked fish, and the type of fuel that can produce smoked fish of optimal quality, namely coconut coir, passed the SME (export quality certificate)  standard with an organoleptic value of smoked fish of 8.0.
Production of Bio Charcoal Briquettes Made from Coal and Palm Fronds Sandi Asmara; Winda Rahmawati; Tamrin; Ipang Setiawan
Open Global Scientific Journal Vol. 2 No. 1 (2023): Open Global Scientific Journal
Publisher : Research and Social Study Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (532.71 KB) | DOI: 10.70110/ogsj.v2i1.13

Abstract

Biomass from oil palm fronds has not been effectively utilized in Central Lampung, there is a need for alternative processing of palm oil fronds into more useful materials. One method of processing palm fronds is to create bio charcoal briquettes, which are used as an alternative fuel. The purpose of this research was to see how palm fronds and particle size of palm oil fronds affected the properties of bio charcoal briquettes. The factorial completely randomized design (CRD) was used in the research with one factor, namely the particle size of the oil palm fronds passing through the sieve with one treatment, namely 20 mesh. To produce 25 experimental units, the study used five treatments with five replications. The obtained material was then tested for LSD. The results revealed that palm fronds had no impact on briquette density, moisture content, compressive strength, shatter resistance index, or rate of burning. The particle size of palm leaves going through the 20 mesh sieve affects density, compressive strength, shatter resistance index, and burning rate significantly. The findings revealed the following features of bio charcoal briquettes: The moisture content is 5.17-6.89%, the heating value is 4372.42 - 5074.50 cal/g a density of 0.568-0.674 g/cm3, a compressive strength of 3.85 - 4.58 kg/cm2, a shatter resistance index of 12.58-17.19%, a burning rate of 1.40-1.47 gram/minute, and a bottom temperature of 287°C. (for 60 minutes and a mass of 200 grams).
Co-Authors Ipang Setiawan Oktafri Putri Windasari Sandi Asmara Winda Rahmawati