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PENGARUH VARIASI KARAGENAN DAN HFS (HIGH FRUCTOSE SYRUP) TERHADAP PEMBUATAN PERMEN JELLY BERBASIS NIRA KELAPA SAWIT Dovianda, Kevin Tegar; Raja, Pada Mulia; Syukri, Muhammad; Fachrizal
Jurnal Agro Fabrica Vol. 6 No. 1 (2024): Juni 2024
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v6i1.226

In this study, the utilization of oil palm resources will be carried out. One of them is by using palm sap into jelly candy. The purpose of this study was to study the manufacture of jelly candy based on palm sap and to find out the best composition of Carrageenan and HFS in the manufacture of jelly candy based on palm sap. The stages of this research were starting from sap sampling, making jelly candy, sample testing and data processing. The method used in this study was a factorial completely randomized design (CRD) and consisted of 2 factors, each factor having 3 variations. Carrageenan Factor : K1 : 2 %, K2 : 4 % and K3 : 6 %. HFS factor : H1 : 20 %, H2 : 25 %, H3 : 30%. The test was carried out 3 times. Sample testing includes water content, vitamin c content, and organoleptic tests for aroma, taste and texture. From the results of research conducted on 9 treatments: K1H1, K1H2, K1H3, K2H1, K2H2, K2H3, K3H1, K3H2 and K3H3. The interaction of the addition of carrageenan and HFS has no significant effect on the moisture and vitamin C content of jelly candy based on palm sap. There was no interaction that had a significant effect on the addition of Carrageenan and HFS due to the different functions of the ingredients, Carrageenan served to thicken the jelly candy and HFS served to give a sweet taste to the jelly candy. The higher concentration of Carrageenan given is directly proportional to the high content of reducing ash and the higher concentration of HFS given is directly proportional to the high content of reducing sugar. Organoleptic test of taste and aroma all panelists gave normal assessments for all samples, organoleptic test of sample texture K1H1, K1H2, K1H3, dan K2H1 has an abnormal texture, sample K2H2, K2H3, K3H1, K3H2 dan K3H3 has a normal texture. The best treatment is in the K3H3 treatment, the addition of 6% carrageenan & 30% HFS, with a water content of 19.74%. Ash content 1.73%, Vitamin C 1.05%, Reducing sugar 64.19%, organoleptic test value of aroma (normal), taste (normal) and texture (normal). Key words : Palm Sap, Jelly Candy, Carrageenan, High Fructose Syrup

Karakteristik Kandungan Unsur N, P Dan K Limbah Cair Kelapa Sawit Kolam Anaerob Dengan Kontak Kuantitas Bentonit Mulia Raja, Pada; Giyanto, Giyanto; Barus, Siholanna
Agrium Vol 18 No 2 (2021)
Publisher : Faculty of Agriculture, Universitas Malikussaleh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29103/agrium.v18i2.5326

Limbah Cair Pabrik Kelapa Sawit (LCPKS) merupakan limbah organik agroindustri yang berasal dari pengolahan Tandan Buah Segar (TBS) menjadi Minyak Sawit Mentah (CPO) yang masih dapat dimanfaatkan sebagai pupuk cair. Penelitian ini bertujuan untuk mengetahui kadar Nitrogen, Fosfor, dan Kalium yang telah diberikan bentonit dan Efektif Mikroorganisme-4 ke dalam kolam anaerob LCPKS. Penelitian ini terdiri dari 4 tahap, yaitu: karakterisasi LCPKS, preparasi bentonit. Aplikasi bentonit berdasarkan jumlah LCPKS dan karakterisasi N, P, K pada LCPKS setelah pemberian bentonit. Pada penelitian ini dilakukan proses fermentasi LCPKS dengan penambahan Effective Microorganism-4 (EM4) dan partikel bentonit 3%, 5% dan 7% dengan ukuran 60 mesh dengan 3 kali ulangan. Hasil penelitian menunjukkan kadar N tertinggi yaitu 9167 ppm) diperoleh dari proses fermentasi dengan bentonit 7%, kadar P tertinggi 20,1 ppm diperoleh dari bentonit 3% dan kadar K tertinggi diperoleh bentonit 3% dengan nilai rata-rata. rata-rata 742 ppm. Aplikasi bentonit dapat meningkatkan nilai N, P & K pada LCPKS pada kolam anaerobik.

Pembuatan Nata Berbasis Nira Kelapa Sawit Dengan Penambahan Ekstrak Taoge Sebagai Sumber Protein Raja, Pada Mulia; Syukri, Muhammad; Giyanto, Giyanto; Rangkuti, Ika Ucha Pradifta; Hondro, Rasyid
BEST Journal (Biology Education, Sains and Technology) Vol 6, No 2 (2023): September 2023
Publisher : Program Studi Pendidikan Biologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30743/best.v6i2.7774

Getah lontar ini dapat diolah menjadi nata dengan bantuan Acetobacter xylinum. Waktu penelitian selama 3 bulan yaitu dari bulan Mei 2021 – Juli 2021. Metode yang digunakan dalam penelitian ini adalah metode Rancangan Acak Lengkap (RAL) non faktorial dan terdiri dari 4 taraf perlakuan yaitu perlakuan A tanpa penambahan ekstrak tauge. , perlakuan B dengan penambahan ekstrak tauge. 2%, perlakuan C dengan penambahan ekstrak tauge 4%, dan perlakuan D dengan penambahan ekstrak tauge 6%. Perlakuan pembuatan nata berbahan dasar nira nira menghasilkan hasil pada perlakuan A sebesar 67,64%, perlakuan B sebesar 68,26%, perlakuan C sebesar 68,39%, dan perlakuan D sebesar 68,51%. Perlakuan pembuatan nata berbahan dasar nira nira menghasilkan kadar air pada perlakuan A sebesar 84,37%, perlakuan B sebesar 83,26%, perlakuan C sebesar 82,63%, dan perlakuan D sebesar 80,98%. Perlakuan pembuatan nata berbahan dasar nira aren menghasilkan serat kasar pada perlakuan A sebesar 7,05% dan perlakuan D sebesar 6,45%. Perlakuan pembuatan nata berbahan dasar nira aren menghasilkan kadar abu pada perlakuan A sebesar 0,615% dan perlakuan D sebesar 0,81%. Perlakuan terbaik terdapat pada perlakuan D dengan rendemen 68,51%, kadar air 80,98%, serat kasar 6,45%, dan kadar abu 0,81%. Hasil uji organoleptik menunjukkan aroma dan rasa tidak normal, sedangkan warna dan tekstur normal.

ANALISIS ASAM LEMAK BEBAS DAN NILAI DOBI PADA MINYAK SAWIT MENTAH (CPO) SETELAH PROSES APLIKASI KOMBINASI BENTONIT DAN MAGNESIUM OKSIDA (MgO) Raja, Pada Mulia; Adlyansyah, Adlyansyah
Jurnal Agro Fabrica Vol. 3 No. 1 (2021): Juni 2021
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

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

Bentonite and Magnesium Oxide (MgO) are adsorbents that can be combined applied in Crude Palm Oil (CPO) to reduce its free fatty acids (FFA) content. The quality standard of Crude Palm Oil (CPO) in SNI 01-2901-2006 is the content of FFA, water and impurities, respectively, a maximum of 5%, 0.25% and 0.25%. Another parameter which determines the quality of CPO is the deterioration of bleachability index (DOBI). The purpose of this study was to determine the ability of the combination of bentonite and magnesium oxide (MgO) to reduce levels of FFA and increase the value of DOBI. The stages of this research are: 1). Natural bentonite preparation and activation 2). The variations in the combination of Bentonite and Magnesium Oxide (MgO) are Bentonite: MgO (1: 1), Bentonite: MgO (3: 1), and Bentonite: MgO (1: 3) 3). Application of combination of Bentonite and Magnesium Oxide (MgO) on CPO and 4). Analysis of free fatty acid levels and the value of DOBI in CPO. The results showed that the best FFA reduction is on the combination of Bentonite: Mg O (3: 1) was 2.95% (according to SNI 01-2901-2006) while the highest DOBI value was shown in the Bentonite: MgO treatment (1:3) namely 2.79 (according to SNI 01-2901-2006). The combination of Bentonite: MgO can reduce the value of free fatty acids where the initial value of FFA = 5.2 after treatment, the value of FFA is 2.95% and increase the value of DOBI in CPO where the initial DOBI value is 1.65 and after treatment becomes 2.79.

ANALISA ORGANOLEPTIK POMADE BERBASIS PALM FATTY ACID DISTILLATE DAN GLISERIN Siregar, Leonardi; Zakwan, Zakwan; Raja, Pada Mulia
Jurnal Agro Fabrica Vol. 3 No. 1 (2021): Juni 2021
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

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Palm Fatty Acid Distillate (PFAD) is a by-product of the palm oil refining process which contains 80% of free fatty acids (ALB). Overall the palm oil manufacturing process will produce 73% olein, 21% stearin, 5-6% PFAD and 0.5% trench CPO. CPO can be used to produce solid palm oil (RBD stearin) and liquid palm oil. PFAD is a by-product of the Fractionation process at the Downstream Industry plant, which can add value to the industry if it is developed, for example, as a raw material for pomade. This study aimed to determine the quality of pomade hair oil based on PFAD and Glycerine using the organoleptic method. The stages of this research are; (1). Sampling (2). Deodorization (3). Pomade Making (4). Organoleptic analysis (5). Test data using LSR (BNT). The color BNT test analysis results with the notation of 0.01 and 0.04 seem to give a significant difference in the aroma analysis test P1M1 P2M2 with P3M3 P4M4 P5M5 it looks very significant and the results of the texture analysis test also show a very significant difference.

OPTIMASI NIRA SAWIT DALAM PEMBUATAN MINUMAN SINBIOTIK DENGAN TAMBAHAN INULIN DAN KULTUR BAKTERI LACTOBACILLUS CASEI Rinaldi, Wahyu; Raja, Pada Mulia; Syukri, Muhammad; Maharani, Rhyna; Rangkuti, Ika Ucha Pradifta
Jurnal Agro Fabrica Vol. 4 No. 1 (2022): Juni 2022
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v4i1.178

Oil palm trunks can produce quite a lot of sap water, which is approximately 10 per day for 1 month for 1 oil palm tree that is uprooted, currently, there is not much optimal processing of palm oil with an economical selling price, for this reason, it is necessary to develop functional foods. This study aims to determine whether palm sap can be used in the manufacture of symbiotic beverage products with optimum chemical, microbiological and organoleptic qualities. The study was arranged using a non-factorial Completely Randomized Design (CRD) method with 3 treatments of incubation time, namely 12 hours, 24 hours, and 36 hours with each treatment using 6 replications so that 18 experiments were carried out. The best treatment by SNI 2981:2009 was obtained at an incubation time of 24 hours, namely with a pH of 5.2, water content is 82.50%, total dissolved solids is 17.33%, the lactic acid content is 0.81%, a total lactic acid bacteria of 2.8 x 108 and produces a minimum dense texture with sufficient acidity. The organoleptic aspect of taste and aroma at 24 hours of incubation time was favored or acceptable to consumers with a taste score of 3.3b and aroma of 3.3ab (scale 1-5) in the hedonic rating test. Meanwhile, at 36 hours of incubation, consumers did not like it with a taste score of 2.2a and aroma of 2.1a. This is because the longer the fermentation time can increase the acidity of the product which causes the distinctive taste and aroma of palm sap to increase.

PEMBUATAN SABUN CUCI TANGAN CAIR BERBASIS BERBAGAI MERK MINYAK ZAITUN DENGAN PENAMBAHAN MINYAK ATSIRI SEREH WANGI (CYMBOPOGON WINTERIANUS JOWITT) Aisyah, Siti; Raja, Pada Mulia; Purwanto, Heri
Jurnal Agro Fabrica Vol. 5 No. 2 (2023): Desember 2023
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v5i2.210

Soap is a product that functions as a cleaner and wash. Hand washing soap in the form of a solution (liquid) is preferred because it looks more attractive and is more practical. Liquid Soap Liquid soap is made through a saponification process using oil and using alkali (KOH). Olive oil contains α-tocopherol (vitamin E) and β-carotene which function as antioxidants. The use of essential oils is good in making perfume, cosmetics, medicines, soap and fragrances, essential oils function as a fixative. The essential oils used are generally patchouli oil, citronella oil, vetiver oil and sandalwood oil. This research aims to make liquid hand washing soap based on various brands of olive oil with the addition of citronella essential oil. The liquid hand washing soap produced is in accordance with SNI, where olive oil-based liquid hand washing soap with brands "B" and "C" has a normal pH, namely 7.03 and 6.98, while brand "A" has a slightly acidic pH, namely 6.01 and brand “D” has a slightly alkaline pH, namely 7.95. The specific gravity produced by brand "A" is 1,027 g/ml, brands "B", "C" and "D" are 1,024 g/ml, 1,096 g/ml and 1,099 g/ml. The liquid hand washing soap based on olive oil with the addition of citronella essential oil produced does not contain microbes with the clean power of brand "B" being higher at 191 FTU turbidity compared to brand "A" at 173 FTU turbidity, brand "C" at 166 FTU turbidity and the “D” brand only has 122 FTU turbidity.

PENGARUH PROSES NETRALISASI PADA SEMI VIRGIN RED PALM OIL DENGAN MENGGUNAKAN NATRIUM HIDROKSIDA (NaOH) TERHADAP KADAR ALB, KADAR KOTORAN DAN KADAR AIR Mubarokah, Siti; Raja, Pada Mulia; Rahimah; Winardi, Rafael Remit; Fachrizal
Jurnal Agro Fabrica Vol. 6 No. 1 (2024): Juni 2024
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v6i1.225

This research aims to determine the effect of the sodium hydroxide (NaOH) neutralization process in semi virgin red palm oil on free fatty acid levels, dirt levels and water content. Efforts to obtain the best quality red palm oil can be done by administering sodium hydroxide (NaOH). The method used in this research was a non-factorial Completely Randomized Design (CRD) using the chemical Sodium Hydroxide (NaOH) with concentrations of 3%, 4% and 5% of the sample weight. Each chemical and its concentration was repeated in 3 repetition units. The types of observations carried out are ALB levels, dirt levels, water content. The data obtained were analyzed using the Anova Test and Duncan's Test. The research results show that sodium hydroxide (NaOH) can reduce ALB levels by up to 0.13%. In the Dirt Content parameter, the chemical sodium hydroxide (NaOH) can reduce the dirt content by 0.0024% and in the Water Content parameter, the use of the chemical sodium hydroxide (NaOH) can reduce the water content by up to 0.0027%. With the conclusion that the use of the chemical resist sodium hydroxide as an efficient catalyst in the SVCPO neutralization process.

PENGARUH VARIASI KARAGENAN DAN HFS (HIGH FRUCTOSE SYRUP) TERHADAP PEMBUATAN PERMEN JELLY BERBASIS NIRA KELAPA SAWIT Dovianda, Kevin Tegar; Raja, Pada Mulia; Syukri, Muhammad; Fachrizal
Jurnal Agro Fabrica Vol. 6 No. 1 (2024): Juni 2024
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v6i1.226

In this study, the utilization of oil palm resources will be carried out. One of them is by using palm sap into jelly candy. The purpose of this study was to study the manufacture of jelly candy based on palm sap and to find out the best composition of Carrageenan and HFS in the manufacture of jelly candy based on palm sap. The stages of this research were starting from sap sampling, making jelly candy, sample testing and data processing. The method used in this study was a factorial completely randomized design (CRD) and consisted of 2 factors, each factor having 3 variations. Carrageenan Factor : K1 : 2 %, K2 : 4 % and K3 : 6 %. HFS factor : H1 : 20 %, H2 : 25 %, H3 : 30%. The test was carried out 3 times. Sample testing includes water content, vitamin c content, and organoleptic tests for aroma, taste and texture. From the results of research conducted on 9 treatments: K1H1, K1H2, K1H3, K2H1, K2H2, K2H3, K3H1, K3H2 and K3H3. The interaction of the addition of carrageenan and HFS has no significant effect on the moisture and vitamin C content of jelly candy based on palm sap. There was no interaction that had a significant effect on the addition of Carrageenan and HFS due to the different functions of the ingredients, Carrageenan served to thicken the jelly candy and HFS served to give a sweet taste to the jelly candy. The higher concentration of Carrageenan given is directly proportional to the high content of reducing ash and the higher concentration of HFS given is directly proportional to the high content of reducing sugar. Organoleptic test of taste and aroma all panelists gave normal assessments for all samples, organoleptic test of sample texture K1H1, K1H2, K1H3, dan K2H1 has an abnormal texture, sample K2H2, K2H3, K3H1, K3H2 dan K3H3 has a normal texture. The best treatment is in the K3H3 treatment, the addition of 6% carrageenan & 30% HFS, with a water content of 19.74%. Ash content 1.73%, Vitamin C 1.05%, Reducing sugar 64.19%, organoleptic test value of aroma (normal), taste (normal) and texture (normal). Key words : Palm Sap, Jelly Candy, Carrageenan, High Fructose Syrup

PEMBUATAN BRIKET ARANG DARI BLENDING CANGKANG KELAPA SAWIT DAN TONGKOL JAGUNG MENGGUNAKAN PEREKAT TAPIOKA Afriedy Syaputra Siburian; Pada Mulia Raja; Busrizal Faisal; Fachrizal
Jurnal Agro Fabrica Vol. 6 No. 2 (2024): Desember 2024
Publisher : Institut Teknologi Sawit Indonesia (ITSI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47199/jaf.v6i2.267

Briquettes are solid fuels made from a mixture of palm kernel shells and corn cobs. Usually used as an alternative fuel such as firewood, charcoal, or coal. This study aims to determine the best composition for briquette quality. Palm kernel shells are a by-product of palm oil processing, while corn cobs are the part of the corn plant at the top of the stem that functions as a place for corn kernels to grow. Corn cobs are often unused agricultural waste. The study was conducted at the ITSI Process Laboratory, ITSI Physics Laboratory, and PTKI Physics Laboratory with an experimental method using This study used the Completely Randomized Design (CRD) Non-Factorial method using three variations of Comparison (Palm Kernel Shells 75%: 25% Corn Cobs; Palm Kernel Shells 50%: 50% Corn Cobs; Palm Kernel Shells 25%: 75% Corn Cobs) with three repetitions each. With the addition of Tapoika each 20%.. High water content can affect the quality of briquettes, because it can inhibit the evaporation process, combustion, and density of briquettes.

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