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Lyse Bulo
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Pengaruh Penambahan Tepung Rumput Laut (Cottonii, Spinosum, Gracilaria) Terhadap Kandungan Nutrisi (Protein, Dan Kadar Abu) Amplang Ikan Tongkol Esri Ruga Tumaya; Tjodi Harlim; Lyse Bulo
Paulus Chem Engineering Journal Vol 1 No 1 (2022): Vol.1 No.1 Juni 2022 Paulus Chemical Engineering Journal
Publisher : Prodi Teknik Kimia

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The technology of diversifying the processing of komo tuna fish pulp, which is nutritious and rich in fiber, is carried out by adding cottonii, Spinosum, and Gracilaria types of seaweed flour. In this paper, we will discuss the effect of adding cottonii, Spinosum, Gracilaria seaweed flour to the nutritional content (protein, and ash content) of komo tuna (Euthynnus affinis) amplang, and the panelists' preference for komo tuna (Euthynnus affinis) amplang. seaweed flour (cottonii, spinosum, gracilaria) was added through hedonic test. The method used is an experiment with the main stages covering the preparation of raw materials, making seaweed flour, making komo tuna fish amplang. The results obtained were the addition of seaweed flour (cottonii, spinosum, gracilaria) had an effect on the protein content and ash content of amplang komo tuna (Euthynnus affinis). The protein content of tuna Amplang is 25.9% for the addition of Cottonii type seaweed, while the ash content does not meet the SNI standard for the addition of seaweed to Amplang. Amplang organoleptic test obtained the highest number of appearances in the treatment without the addition of seaweed flour, then followed by cottonii, spinosum and finally gracilaria seaweeds, as well as the high textural values in the treatment without the addition of seaweed flour.
Pengaruh Penambahan Alginat Pada Pembuatan Serbuk Terong Belanda ( Cypomandra Betaceae ) Ledy Bulawan; Tjodi Harlim; Lyse Bulo
Paulus Chem Engineering Journal Vol 1 No 1 (2022): Vol.1 No.1 Juni 2022 Paulus Chemical Engineering Journal
Publisher : Prodi Teknik Kimia

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This study aims todetermine the appropriate ratio between the water and fruit juice as well as the mass of the alginate powder as well as organoleptic test results tamarillo Powder . The method used to study the tamarillo powder is a volume ratio of water : fruit juice ( 1 : 1 , 1 : 2 , 1 : 3 ) with the addition of alginate 0.1 g , 0.2 g , 0.3 g . Analysis was conducted on the organoleptic ( flavor , aroma , color , texture ) and humidity . Based on the research results of data processing tamarillo powder obtained the best results of the organoleptic analysis through expert panelists that the volume ratio of water : fruit juice ( 1 :1 ) with the addition of 0.1 g alginate which give a sense ( strong acids and sweet-sour ) , aroma tamarillo powerful , purple –brown color , and relatively coarse texture with a water content of 0.05 % .
Pengaruh Variasi Volume Pelarut Heksan dan Waktu Ekstraksi Terhadap Lemak Kakao yang Dihasilkan Regina Resti Oktaviana; Lyse Bulo; Lydia Melawaty
Paulus Chem Engineering Journal Vol 1 No 1 (2022): Vol.1 No.1 Juni 2022 Paulus Chemical Engineering Journal
Publisher : Prodi Teknik Kimia

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Cocoa beans (theobroma cacao) are Indonesian agricultural commodities that have high economic value. Cocoa fat is one of cocoa bean processed products that is useful for aromatization. One method of extraction cocoa fat is the method of maceration, which is a separation method used to remove one or several components of a solid or liquid with the help of a solvent. In this research, cocoa fat extraction process is done, which is done percentage analysis, saponification number and acid number from cocoa fat extraction result. The purpose of this study was to determine the effect of process variables on cocoa fat content. Specifically include: (1) the effect of solvent volume on the amount of cocoa fat present, (2) to know the correlation of extraction time to the amount of cocoa fat produced. The results showed that the yield of cocoa fat was inversely proportional to the increase in the solvent volume variable (ml), and was directly proportional to the time of extraction (hours). The results showed that the highest percentage ofbrown oil of 18.12% was obtained from cocoa fat extraction using 200 ml hexane solvent for 6 hours yellow and solid and the aroma concentrated.
Pengaruh Waktu Pemanasan dan Konsentrasi Larutan Pemasak Terhadap Kualitas Pulp dari Eceng Gondok (Eichhornia Crassipes) Rony Tulak; Lyse Bulo; Tjodi Harlim
Paulus Chem Engineering Journal Vol 1 No 1 (2022): Vol.1 No.1 Juni 2022 Paulus Chemical Engineering Journal
Publisher : Prodi Teknik Kimia

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Pulping process from water hyacinth (eichronia crassipes) is done by using soda proces, where pulping process starting with the preparation of raw materials, cooking process using NaOH solution, washing with water, filtering and drying then analyzed to determine the quality of the pulp. The dried pulp is bleached using chorine.The Variable concentration of NaOH cooking solution 7%, 9%, 11% and cooking time 90, 120, 150 minutes are the variable which used to determine its effect on the quality of the pulp produced. Meanwhile, the parameters tested to determine the pulp quality are yield (% yield), moisture content and physical strength of the pulp.On this research were obtained that the optimum concentration at 7% and cooking time at 90 minutes with % yield of 17,167% , moisture content 9,615%, tensile strength (Force) 25,47 N and voltage (σ) 2,461 MPa.
Co-Authors Esri Ruga Tumaya Ledy Bulawan Lydia Melawaty Regina Resti Oktaviana Rony Tulak Tjodi Harlim