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Salmyah, S
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Chemical Engineering, Chemistry & Bioengineering Chemistry Education Engineering Materials Science & Nanotechnology

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THE EFFECT OF UTILIZING IE KULOH SIRA, IE ASAM SUNTI, AND CORNELA ON THE CHARACTERISTICS OF SILK TOFU Salmyah, S; TA, Cut Fatmawati; Haziri, Ahmad Abrar; Rahmawati, Cut Aja
Jurnal Sains dan Teknologi Reaksi Vol 22, No 01 (2024): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v22i01.5707

Abstract

ABSTRACTSilken tofu is a type of tofu that has a soft and compact texture. Ie kuloh sira and ie acid sunti can be used as coagulants. The lack of this coagulant results in a tofu texture that is not compact. Therefore, cornstarch is added to the making of silken tofu to improve the quality of the resulting silken tofu texture. This study aims to determine the effect of the type and concentration of coagulant and cornstarch concentration on the characteristics of silken tofu and the shelf life of silken tofu. This research method uses the Response Surface Method (RSM) and the organoleptic method. Coagulant concentration (0.5%, 1%, 1.5%, 2%, 2.5%) and cornstarch concentration (5%, 10%, 15%, 20%, 25%). The results obtained for silken tofu with coagulant ie kuloh sira and cornstarch obtained the optimal value, namely at concentrations of ie kuloh sira 2% and cornstarch 10% producing a protein content of 8.45%, texture 4.5 mm/sec. The concentration of ie kuloh sira and cornstarch did not affect the color and aroma of silken tofu, but it did affect the taste of silken tofu. Meanwhile, silk tofu with coagulant ie acid sunti and cornstarch obtained the optimal value, namely at a concentration of 1.5% ie acid sunti and 15% cornstarch producing a protein content of 7.57%, texture 4 mm/sec. The concentration of ie acid sunti and cornstarch has an effect on the color of silken tofu, but has no effect on the aroma and taste of silken tofu. The shelf life of silken tofu with coagulant ie kuloh sira and ie asam sunti only lasted 15 hours at room temperature. Meanwhile, those stored in the refrigerator can last for 3 days with a coagulant ie kuloh sira and 5 days with a coagulant ie acid sunti. Keywords: silken tofu, namely kuloh sira, namely sunti acid, cornstarch, RSM
THE EFFECT OF CRITICAL PARAMETERS ON THE OIL SEPARATOR VESSEL (102D1) TO REDUCE THE VALUE OF FATTY ACID ESTER (FAE) IN THE GLYCERIN WATER PRETREATMENT UNIT AT PT. DOMAS AGROINTI PRIMA Siswanto, Rudi; Salmyah, S; Harunsyah, H
Jurnal Sains dan Teknologi Reaksi Vol 22, No 02 (2024): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v22i02.6151

Abstract

ABSTRACTGlycerin water produced from the hydrolysis process in the splitting column still contains impurities such as oil or fatty acids that are carried along with glycerin water or other impurities found in the raw oil itself such as solid particles and gum. Oil or fatty acids that are still present in glycerin water must be removed or lowered to the maximum permissible limit before further processing in glycerin evaporation units and glycerin distillation units. The quality standard set for glycerin water is the value of fatty acid ester (FAE) in glycerin water. Glycerin water will be treated first in the glycerin water pretreatment unit to remove the oil and fatty acid content. Oil separator vessel (102D1) is one of the tools in the glycerin water pretreatment unit, is one of the important ones to control in the glycerin water pretreatment unit. Where in this oil separator vessel there will be an initial separation between oil and fatty acid with glycerin water. Optimization of separation in oil separator will determine the decrease in FAE value in (102D1) treated glycerin water end product. Observations were made on the oil separator vessel, namely temperature and pH to see both parameters of this process against the decrease in the value of fatty acid ester, data collection for temperature and pH was carried out 3 times a day for 6 days for each still paremeter to determine the value of fatty acid ester. From the observed data on the oil separator device, there are two parameters that determine the separation of oil and fatty acid from glycerin water, namely temperature and pH. The results obtained that temperature and pH greatly affect the value of fatty acids, where the higher the temperature, the lower the FAE value, from the observation data the optimum temperature is 90 – 95 oC. pH also greatly affects the value of fatty acid ester after oil separator, where the clover's pH is low in its fatty acid ester value. From the observed data, the optimum pH is pH 2 – 3.5Keywords: Fatty Acid Ester, Oil Separator, Pretreatment Glycerin Water, pH, Temperatur
PENGGUNAAN IE KULOH SIRA SEBAGAI BAHAN PENGGUMPAL DAN PENGENDAP SUSU KEDELAI Salmyah, S
Jurnal Sains dan Teknologi Reaksi Vol 22, No 02 (2024): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v22i02.6423

Abstract

ABSTRAK Ie kuloh sira merupakan larutan yang diperoleh dari limbah industri garam rakyat. Ie kuloh sira dapat dipakai sebagai bahan penggumpal dalam proses pembuatan tahu. Penambahan 50 ml Ie kuloh sira di dalam 50 liter susu kedelai dapat menghasilkan tahu dengan rasa yang enak dan aroma yang sedap karena di dalam ie kuloh sira masih tersisa garam NaCl yang tidak habis mengkristal. Kelebihan volume ie kuloh sira akan menyebabkan rasa tahu menjadi pahit dan warna menjadi coklat. Waktu pengendapan yang baik adalah 25 menit dengan kadar protein 32,9% dan rendemen 10.292,5 gram.Kata kunci: Ie kuloh sira, penggumpal protein, tahu.
THE EFFECT OF UTILIZING IE KULOH SIRA, IE ASAM SUNTI, AND CORNELA ON THE CHARACTERISTICS OF SILK TOFU Salmyah, S; Fatmawati TA, Cut; Haziri, Ahmad Abrar; Rahmawati, Cut Aja
Jurnal Sains dan Teknologi Reaksi Vol 22, No 01 (2024): JURNAL SAINS DAN TEKNOLOGI REAKSI
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/jstr.v22i01.6328

Abstract

ABSTRACT Silken tofu is a type of tofu that has a soft and compact texture. Ie kuloh sira and ie acid sunti can be used as coagulants. The lack of this coagulant results in a tofu texture that is not compact. Therefore, cornstarch is added to the making of silken tofu to improve the quality of the resulting silken tofu texture. This study aims to determine the effect of the type and concentration of coagulant and cornstarch concentration on the characteristics of silken tofu and the shelf life of silken tofu. This research method uses the Response Surface Method (RSM) and the organoleptic method. Coagulant concentration (0.5%, 1%, 1.5%, 2%, 2.5%) and cornstarch concentration (5%, 10%, 15%, 20%, 25%). The results obtained for silken tofu with coagulant ie kuloh sira and cornstarch obtained the optimal value, namely at concentrations of ie kuloh sira 2% and cornstarch 10% producing a protein content of 8.45%, texture 4.5 mm/sec. The concentration of ie kuloh sira and cornstarch did not affect the color and aroma of silken tofu, but it did affect the taste of silken tofu. Meanwhile, silk tofu with coagulant ie acid sunti and cornstarch obtained the optimal value, namely at a concentration of 1.5% ie acid sunti and 15% cornstarch producing a protein content of 7.57%, texture 4 mm/sec. The concentration of ie acid sunti and cornstarch has an effect on the color of silken tofu, but has no effect on the aroma and taste of silken tofu. The shelf life of silken tofu with coagulant ie kuloh sira and ie asam sunti only lasted 15 hours at room temperature. Meanwhile, those stored in the refrigerator can last for 3 days with a coagulant ie kuloh sira and 5 days with a coagulant ie acid sunti.Keywords: silken tofu, namely kuloh sira, namely sunti acid, cornstarch, RSM
Co-Authors Cut Aja Rahmawati Fatmawati TA, Cut Harunsyah, H Haziri, Ahmad Abrar Rudi Siswanto, Rudi TA, Cut Fatmawati