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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Komunita: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Budi Hariono
State Polytechnic of Jember
Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance Engineering Environmental Science Public Health Social Sciences

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Main Components of The Semboro Variety of Siam Orange Peel Essential Oil Prepared Using Water Distillation Method Budi Hariono; Risse Entikaria Rachmanita
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.547-554

Abstract

The maximum production potential for low quality oranges is 15% or 9,057 tons/year, the potential for orange peel waste is 50% of the total weight of oranges or the equivalent of 4,500 tons of orange peel waste The average yield of orange peel essential oil is 0.6%, resulting in a potential of 27 tons/year. The aim of this research is to obtain information regarding the best heating temperature in the distillation process and to identify the main components of Siam orange peel essential oil of the Semboro variety. The research was carried out using a laboratory-scale water distillation system, with a distillation flask capacity of 1 liter, with 150 g of orange peel as raw material at a distillation process heating temperature of 250°C and 300°C. The yields of 1.9 mL and 0.9 mL of Siam orange peel essential oil were obtained 1.083% and 0.513% respectively. The specific gravity of Siam orange peel essential oil is 0.855 g/cm3 and 0.886 g/cm3 respectively, the main components are 29 and 18 components respectively. An important finding of this research is that at a distillation process with heating temperature of 250°C, yields a limonene content of 16.10%, whereas heating at 300°C results in 7.69% limonene content. Keywords: Limonene; Low grade orange peel; Heating temperature; Quality essential oil.
Penerapan Mikro Buble Ozon Pada Proses Produksi Edamame Beku Di PT. Tagani Sukses Makmur: Paket teknologi MNBO pada pencucian edamame Abi Bakri Bakri; Budi Hariono; Muhammad Fathoni Kurnianto; Faruq Avero Azhar
KOMUNITA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 1 (2026): Februari
Publisher : PELITA NUSA TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60004/komunita.v5i1.442

Abstract

This manuscript is a written work from a community service activity, namely a collaborative package of activity implementers from the Jember State Polytechnic with Industrial partners PT. Tagani Sukses Makmur. The innovation of Micro Bubble Ozone (MBO) technology is a research result that can be applied to the edamame soybean washing process because this ozone technology can decontaminate microorganisms and reduce pesticide residues in edamame soybeans. This activity includes a Reverse Osmosis water filter technology package and MBO washing equipment, assistance with tool operation; training in the frozen edamame production process referring to SOPs according to GMP and HACCP. This manuscript is our latest written work, it has never been published in other journals before and I really hope that this manuscript can be published in Komunita, a journal of Community Service and Empowerment
Co-Authors Abi Bakri Bakri Faruq Avero Azhar Muhammad Fathoni Kurnianto Risse Entikaria Rachmanita