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All Journal Jurnal Sains dan Teknologi Reaksi Jurnal Sains Riset
Haziri, Ahmad Abrar
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Economics, Econometrics & Finance Education Engineering Materials Science & Nanotechnology Social Sciences

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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
PENGARUH BAN DALAM BEKAS KENDARAAN SEBAGAI ASPAL PANAS PADA CAMPURAN ASPAL BETON (AC-BC) TERHADAP HASIL PENGUJIAN MARSHALL Haziri, Ahmad Abrar
Jurnal Sains Riset Vol 15, No 1 (2025): April 2025
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Jabal Ghafur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47647/jsr.v15i1.3194

Abstract

Peningkatan jumlah limbah ban yang tidak diimbangi penanganan tepat dapat menimbulkan pencemaran lingkungan. Salah satu upaya pemanfaatannya adalah menjadikan limbah ban dalam sepeda motor sebagai substitusi aspal panas pada campuran aspal beton (AC-BC). Jalan memiliki peran vital dalam mendukung aktivitas ekonomi, namun sering mengalami kerusakan akibat beban kendaraan yang terus meningkat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan limbah ban dalam terhadap campuran (AC-BC) dengan variasi 0%, 1%, 2%, 3%, dan 4% dari berat aspal, serta pengaruh perendaman 30 menit pada suhu 60°C. Pengujian dilakukan menggunakan metode Marshall untuk mengevaluasi karakteristik stabilitas dan deformasi. Hasil menunjukkan bahwa campuran aspal dengan penetrasi 60/70 memenuhi spesifikasi teknis, dan substitusi optimal terdapat pada kadar 2%, menghasilkan stabilitas 1603 kg. Temuan ini menunjukkan potensi limbah ban dalam sebagai bahan alternatif yang dapat meningkatkan kualitas perkerasan jalan secara berkelanjutan.
PENGARUH BAN DALAM BEKAS KENDARAAN SEBAGAI ASPAL PANAS PADA CAMPURAN ASPAL BETON (AC-BC) TERHADAP HASIL PENGUJIAN MARSHALL Haziri, Ahmad Abrar
Jurnal Sains Riset Vol 15, No 1 (2025): April 2025
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Jabal Ghafur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47647/jsr.v15i1.3123

Abstract

Peningkatan jumlah limbah ban yang tidak diimbangi penanganan tepat dapat menimbulkan pencemaran lingkungan. Salah satu upaya pemanfaatannya adalah menjadikan limbah ban dalam sepeda motor sebagai substitusi aspal panas pada campuran aspal beton (AC-BC). Jalan memiliki peran vital dalam mendukung aktivitas ekonomi, namun sering mengalami kerusakan akibat beban kendaraan yang terus meningkat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan limbah ban dalam terhadap campuran (AC-BC) dengan variasi 0%, 1%, 2%, 3%, dan 4% dari berat aspal, serta pengaruh perendaman 30 menit pada suhu 60°C. Pengujian dilakukan menggunakan metode Marshall untuk mengevaluasi karakteristik stabilitas dan deformasi. Hasil menunjukkan bahwa campuran aspal dengan penetrasi 60/70 memenuhi spesifikasi teknis, dan substitusi optimal terdapat pada kadar 2%, menghasilkan stabilitas 1603 kg. Temuan ini menunjukkan potensi limbah ban dalam sebagai bahan alternatif yang dapat meningkatkan kualitas perkerasan jalan secara berkelanjutan.
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 Salmyah, S TA, Cut Fatmawati