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All Journal Agrointek AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Madaniya Newton-Maxwell Journal of Physics
Yazid Ismi Intara
Universitas Bengkulu
Religion Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mechanical Engineering Physics

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Penyuluhan Pemurnian Crude Palm Oil (CPO) Ulfah Anis; Yazid Ismi Intara; Hidayat Koto
Madaniya Vol. 5 No. 2 (2024)
Publisher : Pusat Studi Bahasa dan Publikasi Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53696/27214834.817

Abstract

Pasar Bembah merupakan desa yang memiliki potensi dalam pengolahan kelapa sawit. Desa tersebut memiliki perkebunan sawit yang cukup luas dan terdapat industry skala rumahan untuk pengolahan CPO. Tujuan kegiatan pengabdian ini meningkatkan pengetahuan masyarakat terkait pemurnian CPO dan produk turunan dari kelapa sawit. Metode pengabdian yang dilakukan yaitu persiapan; sosialisasi (penyuluhan mengenai metode pemurnian minyak kelapa sawit); diskusi, dan tanya jawab. Khalayak sasaran pada pengbdian ini yaitu beberapa masyarakat desa Pasar Bembah, warga yang memiliki usaha pengolahan CPO, dan aparat desa. Kegiatan pengabdian ini dapat meningkatkan pengetahuan masyarakat mengenai pemurnian CPO menggunakan metode sederhana, yaitu tahap deodorisasi dengan dialiri nitrogen, dan produk turunan lain dari kelapa sawit yaitu lilin dan sabun.
Characteristics of CPO Extraction Results from Spinner Machine Test Capacity 15-45 Kg for Home Industrial Scale Yazid Ismi Intara; Reza Jarot Widianto; Bosman Sidebang Sidebang
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 11 No 1 (2024)
Publisher : UNIVED Press, Dehasen University Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37676/agritepa.v11i1.5194

Abstract

Purpose: This research aims to obtain the characteristics of CPO extraction results using a home industry spinner machine and determine the capacity of palm fruit suitable for CPO extraction using the spinner machine. Methodology: The spinner machine tested used a speed of 1800 rpm for 15 minutes, with capacity ratios of 15, 30, and 45 kg. The spinning process produces oil that will come out through the oil drain hole. Testing these three capacities will determine which one is more capable of producing CPO oil and is safe for engine rotation. Observing the characteristics of CPO involved yield tests, free fatty acid (FFA) tests, impurity content tests, and water content tests. Results: The yield test results ranged from 19.66% to 21.6%, the FFA test results ranged from 4.096% to 5.376%, the water content test results ranged from 0.2% to 0.6%, and the dirt content test results ranged from 2% to 5%. Findings: The 30 kg capacity was the most effective and efficient for CPO extraction using the home industry spinner machine. Novelty: The use of spinner machines in the home industry for CPO extraction has not been widely studied, and this research identifies the optimal capacity and efficiency of the spinner machine. Originality: This study provides new insights into the application of spinner machines for CPO extraction, highlighting their potential use in the home industry. Conclusions: The 30 kg capacity was the most effective and efficient for CPO extraction using the home industry spinner machine. Paper Type: Experimental Research Article Keywords: CPO, Extraction, home industry, spinner
Kajian Pengeringan pada Pengering Tipe Rak dengan Konveksi Panas dari Pipa yang Dialiri Air Panas Geothermal Yedi Gunawan; Yazid Ismi Intara; Bosman Sidebang; Ulfah Anis
Newton-Maxwell Journal of Physics Vol. 5 No. 1: April 2024
Publisher : UNIB Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33369/nmj.v5i1.33301

Abstract

This research aims to obtain the temperature performance of heat convection from hot water flow in pipes in the drying chamber during the drying process. This research method descriptively examines the drying function and the hot air flow process in the drying system. The results obtained from the research show that the average temperature in the drying room is 37oC while the temperature outside the dryer (environmental temperature) is 22oC. To dry 2 mm thick cassava slices from an ingredient weight of 23 g to 8 g, it takes 8-10 hours. The longer the drying time, the lower the moisture ratio value. An increase in temperature affects a decrease in the moisture ratio in geothermal hot water flow dryer. The decrease in the moisture ratio value was influenced by the decrease in the water content of the material during the drying process. The distribution of temperature movements that occur in the drying room at the beginning of the drying process where the room temperature moves turbulensitly from 30.8 - 35.1oC. During the drying process, the movement of heat distribution shows the active phenomenon of a convection heat source from the side of the drying chamber which is a spiral-shaped heating design around the drying chamber. The constant temperature is 36 – 38oC which is the hottest temperature that is almost uniform in the drying room. The use of hot water energy from geothermal hot springs can be an alternative continuous and hygienic drying process
Pengaruh lama perendaman dalam larutan kapur dan asam sitrat pada pembuatan gelatin untuk marshmallow dari tulang ikan tenggiri (Scomberomorus commersoni) Yazid Ismi Intara; Deddy Muladi Togatorop; Bosman Sidebang Sidebang
AGROINTEK Vol 19, No 1 (2025)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v19i1.20974

Abstract

Mackerel is a type of bony fish that contains which can be converted into gelatin by extracting it with an acid solution. This study aims to obtain the physical and chemical characteristics of gelatin from mackerel bone extract, physical characteristics of the marshmallow made from mackerel gelatin, and organoleptic test results on the product marshmallow from mackerel gelatin. The design in this study used a Completely Randomized Design (CRD) with one different factor, namely lime soaking time for 24 hours (K1) and 48 hours (K2) and 6% citric acid immersion for 12 hours (S1), 18 hours (S2) and 24 hours (S3). The test results for the water content of gelatin from mackerel bone waste were 6-16.33%, the ash content was 0.34-0.56%, and the ranged from 1.16-3.8%. Marshmallow moisture content ranged from 11.66 to 14.66 %, and the texture/hardness was 80 - 92.1 mm/g/s. The results of the hedonic test showed that the level of panelists preference the taste of the product marshmallow ranges from 2.1 - 3.3 (dislikes-neutral), on texture has a scale of 2.6 - 3.4 (dislikes - neutral), on aroma ranged from 1.9 - 3.6 (immensely dislike - neutral), on color between 2.5 - 3.7 (dislike - neutral) and overall (appearance) between 2.4 - 3.3 (dislike - neutral).
Co-Authors Bosman Sidebang Bosman Sidebang Bosman Sidebang Sidebang Deddy Muladi Togatorop Hidayat Koto Reza Jarot Widianto Ulfah Anis Yedi Gunawan