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All Journal JURNAL AGROINDUSTRI HALAL Energy: Jurnal Ilmiah Ilmu-ilmu Teknik
Mokh. Suseno Aji Sari, Mokh. Suseno Aji
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Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Electrical & Electronics Engineering Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Social Sciences

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The Analysis of Benzoate in Deepika Sauce of Sejahtera Sentosa SME with Uv-Vis Spectrophotometry Method Andini, Andini; Sari, Meiria Istiana; Sari, Mokh. Suseno Aji
JURNAL AGROINDUSTRI HALAL Vol. 10 No. 3 (2024): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v10i3.11920

Abstract

The food additives level of use, particularly benzoate as preservatives, must comply with Indonesian regulations to ensure food safety for consumers. This study is aimed to determine the benzoic compounds content and determine the levels of benzoic compounds in 6 types of sauce manufactured by Sejahtera Sentosa SME. The identification of benzoate compounds was carried out via FeCl3 which was characterized by the formation of a brown precipitate while determination of the benzoate compounds level was conducted via the UV-Vis spectrophotometry method at a wavelength of 274 nm. The results indicated that the six samples of Deepika Sauce A, B, C, D, E and F contained benzoate preservatives sequentially by 0.986 ; 0.943 ; 0.852 ; 0.635 ; 0.700 ; and 0.992 g/kg. The benzoate preservatives use in chili sauce samples does not exceed the threshold set in the Regulation of the Head of the Drug and Food Control Agency of the Republic of Indonesia Number 11 of 2019, namely 1 g/kg.
Omron PLC Automation Control System for Souvenir Conveyors Sari, Mokh. Suseno Aji; Zakaria , Dimas Aji
ENERGY: JURNAL ILMIAH ILMU-ILMU TEKNIK Vol. 13 No. 1 (2023): ENERGY: JURNAL ILMIAH ILMU-ILMU TEKNIK
Publisher : Universitas Panca Marga

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51747/energy.v13i1.p50-55

Abstract

Souvenirs are relatively small objects and the price is not expensive, forgifts or purchased as a memento from a place  visited,  for  example  from  a  relative's  or  relative's  wedding.  Initially,  souvenir  products  were  part  of  the handicrafts  produced  by  the  creativity  of  the  craftsmen  who  were  able  to  turn  worthless  objects  into  attractive handicraft  products,  and  were  in  great  demand  by  many  people,  especially  tourists.  Souvenirs  are  not  only handicrafts for souvenirs from a place, but have penetrated into the industry which are widely used and used in events,  activities  and  ceremonies  so  that  they  are  mass  produced.  In  everyday  life,  souvenirs  are  still  using  a manual system. PLC system development is relatively easy, has much better resistance, is cheaper, consumes less power,  detects  errors  more  easily  and  quickly, fewer  cablingsystems,  and  easy  maintenance.  PLCs  are  widely used in industrial applications such as packaging processes, material handling, automated assembly, etc. PLCs produce an output to control goods counter conveyors. A ladder diagram program that uses the CX Programmer application can be applied as commands in the PLC and produces an output that is used to drive and control the pneumatic control system on souvenirs.
Co-Authors Andini, Andini Sari, Meiria Istiana Zakaria , Dimas Aji