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METANA

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Published by Universitas Diponegoro

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PENGARUH KANDUNGAN SULFAT TERHADAP KUAT TEKAN BETON Purba, Parhimpunan
METANA Vol 4, No 1 (2007): Juni 2007
Publisher : Universitas Diponegoro

Abstract Â Compressive strength is one of the important mechanical characteristic that it can indicates the concrete performance. One of the important material in concrete making is water. Water have .function as mixing material and treatment material. Water may not contain substrat that harm of concrete. This research is intendedÂ to know the influence of sulphate in the water both of as mixing material or treatment material. From this research indicates that the sulphate ion in the water most influence to concrete pressure strength. Â Key word : Compressive strength, concrete, sulphate, water cement ratio, treatment

Studi Pengaruh Penambahan Penambahan Berbagai Starter Pada Susu Kacang Fermentasi Terhadap Sifat Fisik Susu Pradipta, Tito; Paramita, Vita
METANA Vol 13, No 2 (2017): Desember 2017
Publisher : Universitas Diponegoro

Penelitian ini membahas tentang pengaruh volume penambahan susu kacang polong terhadap yoghurt susu sapi dengan variabel penambahan susu kacang polongÂ 0ml, 10ml, 20ml, 30ml, 40ml dengan perbedaan jenis starter (Lactobacillus burgaricus, starter bubuk, yoghurt plain) dan lama waktu penyimpanan. Analisa yang dilakukan meliputi Â uji viskositas, uji ph, dan uji organoleptik. Dari hasil penelitian didapat viskositas tertinggi (16,5 cP) dengan menggunakan starter Lactobacillus bulgaricus dan perbandingan volume antara susu skim dan kacang polong sebesar 9:1, pada hari pengamatan ke-14.Â Study of the Addition of Addition of Various Starter on Fermented Dairy on Physical of MilkÂ This work studied the addition of milk peas to cow milk yoghurt. The variables of milk peas addition were 0ml, 10ml, 20ml, 30ml, 40ml with difference type of starter (i.e. Lactobacillus burgaricus, starter powder, yoghurt plain) and storage time. The viscosity test, ph-test, and organoleptic test were performed to analyze the yoghurt. The highest viscosity was found at yoghurt with starter addition of Lactobacillus bulgaricus and milk and peanut ratio of 9:1, after 14 days storage.

PENGARUH ADITIF ION Cu TERHADAP MORFOLOGI KERAK GIPSUM PADA PIPA BERALIRAN LAMINER DENGAN PARAMETER LAJU ALIR Mangestiono, Wiji
METANA Vol 6, No 02 (2010): Desember 2010
Publisher : Universitas Diponegoro

Abstract Parameter in this experimental is flowrate which has some effect on the morfology of cristals Â produced Â such Â as crystal system and crystal size. Study of morfology in this research were needed to justify what kind the crystals is and to know the effects of the adition some aditives. To fullfil this demand analysis of Scaning Electron Microscopy were done and also measurement the mass of crystals. The result of this experiment : the mass of crystals decrease by adition ion Cu2+ five ppm and 10 ppm, but crystal morfology has no difference in its siystem otherwise in its length. Crystal system still orthorhombic. Keywords : crystal, flowrate,morfology, aditive

IbM KELOMPOK INDUSTRI RUMAH TANGGA KERAJINANALUMUNIUM DAN ALAT DAPUR DI KABUPATENBOYOLALI,MENINGKATKAN PENCETAKAN ALAT DAPUR SECARA MEKANIS Achmad, Laila Faizah; Susanti, Margaretha Tuti; Kusumayanti, Heny; Paramita, Vita
METANA Vol 10, No 02 (2014): Desember 2014
Publisher : Universitas Diponegoro

Crafts copper and aluminum metal is well known as the only craft villages featured in Bambu Kuning Â District Boyolali which is the center of industry UKM need to be given guidance and training , especially for UKM that there is little need of such a helping hand for community service programs ( IbM ). IbM basic selection service programs to improve the quality and productivity of Â the aluminum craft in which the earlier process of making traditional , manually ( using hand -made) in order to become more mechanical craft aluminum kitchen equipment especially produced more precise form, include : Improvement of the manufacturing process of aluminum kitchen utensils mechanically, Design a simple hydraulic press tools according to their ability to operate and care for craftsmen improvement of more uniform product specifications in order to look more attractive.The method offered on IbM activities provide training and guidance to craftsmen on how to operate the hydraulic press tools properly and correct , also perfect the shape of the product so that the resulting shape kitchen tools more precise, more improved quality and can be sold at a higher price also to the wider marketing and export between islands . Plan that will be implemented to produce products in accordance with the Standard of food quality ( SII ) , starting from :1. Improvement of human resources with training and consultation on technology printing process2. Technology improvements equipment by designing a simple hydraulic press toolsTarget outcomes kitchen appliance is able to sell the product in accordance with the SII marketing broader, reaching levels of economical operation in the field of technology , management and promotion through the integration and synchronization of marketing flows from the point of production to the level of use of the product by the user or the user.

Pengolahan Ubi Jalar ( Ipomoea batatas L) Dengan Sistem Kering Untuk Meningkatkan Komoditas Pangan Lokal Kusumayanti, Heny; Ahmad, Laila Faizah; Setiawati, FS Nugraheni; Ginting, Sofiani Br
METANA Vol 12, No 2 (2016): Desember 2016
Publisher : Universitas Diponegoro

Indonesia merupakan negara yang mempunyai banyak tanaman, diantaranya tanaman ubi jalar (Ipomoea batatas L). Apabila panen tiba harga ubi jalar segar menjadi turun dan umur simpan ubi jalar segar tidak bisa bertahan lama. Masyarakat Indonesia biasa mengkonsumsi ubi jalar antara lain dengan cara direbus, digoreng atau dibuat kolak ubi jalar. Umur simpan dari ubi jalar segar tidak bertahan lama, untuk itu diperlukan cara menanggulangi supaya umur simpan menjadi lebih panjang maka dilakukan pengolahan pangan ubi jalar menjadi tepung ubi jalar. Selain dapat memperpanjang umur simpan ubi jalar, apabila tepung ubi jalar dijual juga bisa menambah pendapatan masyarakat. Pengolahan ubi jalar selain dibuat menjadi tepung ubi jalar, ubi jalar bisa juga dibuat menjadi keripik ubi jalar. Selain bisa dikonsumsi sendiri, masyarakat juga bisa menjual keripik ubi jalar sehingga bisa menambah pendapatannya masyarakat.Â Sweet Potato Processing (Ipomoea Batatas L) With Dry Systems To Improve Local Food Commodities Indonesia is a country that has a lot of plants, including sweet potato (Ipomoea batatas L). If the harvest price of fresh sweet potatoes to be down and the shelf life of fresh sweet potatoes canâ€™t last long. Indonesian society used to eat sweet potatoes, among others with boiled, fried or made sweet potato compote. The shelf life of fresh sweet potatoes did not last long, it needed a way to overcome that shelf life becomes longer then made the food processing sweet potato yams into flour. Besides being able to extend the shelf life of sweet potato, sweet potato flour if the sale also can increase people's income. Sweet potato processing in addition to be made into sweet potato starch, sweet potato can also be made into sweet potato chips. In addition to their own consumption, the public can also sell sweet potato chips so they can add the public revenue.

SISTEM PENGOLAHAN LIMBAH GAS CIANIDA PADA INDUSTRI PESTISIDA STUDI KASUS PT. ALFA ABADI PESTISIDA - JAWA BARAT Supriyo, Edy
METANA Vol 5, No 2 (2007): Desember 2007
Publisher : Universitas Diponegoro

Abstract Â Pesticide industries produce substance to kill pest and weeds, therefore product,side product, raw Â material and its wastes are hazardous and poison. The main pollution from pesticides industries are air pollutant. According to property of the wastes, treatment wastes include combination of absorbtion, catalytic and condensation order to match with limiting value by government. After being treated, the component moritored i.e. CN was reduced from 10 mg/lt become 0.01 mg/lt Â Keywords : cyanide, pesticide industry. Â

Sintesa Metil Ester Sulfonat dari Minyak Jarak Pagar (Jathropa Curcas Oil) dan Aplikasinya pada Proses Enhanced Oil Recovery (EOR) Nugroho, Amin; Buchori, Luqman
METANA Vol 15, No 1 (2019): Juni 2019
Publisher : Universitas Diponegoro

Konsumsi minyak bumi mengalami peningkatan dari tahun ke tahun, sementara produksinya cenderung mengalami penurunan. Produksi minyak bumi dapat ditingkatkan dengan oil recovery. Sejak tahun 1980, teknik Enhanced Oil Recovery (EOR) dengan menggunakan surfaktan sebagai penginjeksi (surfactant flooding) merupakan salah satu teknik yang paling berhasil untuk meningkatkan produksi minyak. Surfaktan dapat dibuat dari bahan alami, salah satunya dari minyak jarak pagar. Tujuan dari percobaan ini adalah untuk mengkaji pengaruh waktu reaksi dan pengaruh penambahan metanol terhadap metil ester sulfonat (MES, surfaktan) yang dihasilkan dalam operasi sulfonasi. Surfaktan yang diperoleh kemudian diaplikasikan dalam proses EOR. Proses pembuatan MES dari minyak biji jarak dilakukan melalui 2 tahapan yaitu proses esterfikasi dan transesterifikasi dengan katalis batu dolomite. Metil ester (ME) yang diperoleh kemudian disulfonasi untuk mendapatkan MES. Konsentrasi surfaktan anionik dalam produk dianalisa dengan spektrofotometer. Hasil penelitian menunjukkan bahwa MES yang memiliki kandungan surfaktan anionik paling tinggi diperoleh pada waktu reaksi 90 menit dan penambahan metanol dengan konsentrasi 40%wt yaitu sebesar 55,464 mg/L. Uji kompatibilitas didapatkan larutan berwarna keruh (koloid), sedangkan tegangan antarmukanya sebesar 17,71 dyne/cm dan tegangan antarmuka pada suhu 80oC adalah 26,57 dyne/cm.Â Petroleum consumption has increased from year to year, while production tends to decline. Petroleum production can be increased by oil recovery. Since 1980, the Enhanced Oil Recovery (EOR) technique using surfactants as injectors (surfactant flooding) is one of the most successful techniques for increasing oil production. Surfactants can be made from natural ingredients, one of them from jatropha oil. The purpose of this experiment was to examine the effect of reaction time and the effect of adding methanol to methyl ester sulfonate (MES, surfactant) produced in sulfonation operations. The surfactants obtained are then applied in the EOR process. The process of MES production from castor oil is carried out through 2 stages, namely esterfication and transesterification with dolomite catalyst. Methyl esters (ME) were obtained then sulfonated to obtain MES. The concentration of anionic surfactants in the product was analyzed by a spectrophotometer. The results showed that the MES which had the highest anionic surfactant content was obtained at the reaction time of 90 minutes and the addition of methanol with a concentration of 40% wt was 55.464 mg/L. Compatibility test obtained colloidal colored solution (colloid), while surface tension was 17.71 dyne/cm and surface tension at 80oC was 26.57 dyne/cm.

PEMODELAN DAN SIMULASI PROSES PENGERINGAN CHIPS MOCAF Ariwibowo, Didik; Yohana, Eflita; Yulianto, M. Endy; Paramitha, Vita; Arifan, Fahmi
METANA Vol 8, No 02 (2012): Desember 2012
Publisher : Universitas Diponegoro

This study was to propose the use of a simple heat and mass transfer based model to predict the evolutions of the moisture content and temperature of cassava chip undergoing superheated steam drying (SSD). Cassava chip has been chosen as the product to be simulated because of its various uses in the food especially as modified cassava flour (mocaf). Recently, superheated steam drying (SSD) has received much attention as an alternative drying technique for heat-sensitive biomaterials. There are a very limited number of works that report attempts to model this drying process, although there are a number of works that report studies of this drying technique experimentally. The results showed that the drying of the product is affected by the drying steam temperature and the product characteristics. The model was found to be able to predict the heat and mass transfer behavior. Keywords: Cassava chip, mocaf, superheated steam drying

PEMBERDAYAAN INDUSTRI KECIL KERIPIK PISANG DALAM UPAYA MENUJU INDUSTRI MANDIRI Pudjihastuti, Isti; Supriyo, Edy; Hartati, Retno
METANA Edisi Khusus Februari 2011
Publisher : Universitas Diponegoro

Abstract Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â The development of micro industries, in banana chip micro industry to the member of group which is culinary enterprise Pemalang speciallized is give suitable solution to consument for giving natural culinary with high nutrition value independently and cheap.The development of micro industries is circular activity that consist of briefing about the use of gelatse system in banana chip production by naturally and independently, the suitable tachnique of banana chip production, production of furnace completely by steack as pilot plan, assitancy when the producer makes snack in gelatse system. Moreover, the taste of snack more delicious, the market bigger.

PENGEMBANGAN PROSES MODIFIKASI CASSAVA DENGAN HIDROLISA ASAM LAKTAT DAN UV UNTUK SUBSTITUSI TERIGU DALAM PRODUK PANGAN Sumardiono, Siswo; Pudjihastuti, Isti
METANA Vol 11, No 02 (2015): Desember 2015
Publisher : Universitas Diponegoro

AbstrakÂ Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Pati termodifikasi merupakan produk sangat prospektiv dalam industri makanan. Pertimbangan utama dari penelitian ini adalah meningkatnya volume permintaan import gandum dan kebutuhan akan pati termodifikasi. Metode penelitian yang dilakukan Â adalah dengan hidrolisis asam laktat dan reaksi fotokimia Â UV sebagai katalis terhadap Â tapioka untuk memodifikasi sifat sifat fisikokimia dan rheologi. Tujuan penelitian ini adalah mempelajari pengaruh konsentrasi asam, lama penyinaran lampu UV, dan waktu pengeringan dengan pengering sinar matahari. Variabel percobaan meliputi konsentrasi asam laktat (0,5; 1; 1,5; dan 2%), lama penyinaran dengan lampu UV (10, 15, 20, dan 25 menit) dan waktu pengeringan dengan sinar matahari 4 jam. Tapioka dilarutkan dalam larutan asam laktat pada reaktor tangki berpengaduk yang dilengkapi lampu UV dan kemudian disaring. Tepung tapioka terhidrolisis dikeringkan dengan sinar matahari. Sifat fisikokimia dan rheologi produk ditentukan dengan analisis viskositas, swelling power, kelarutan, daya kembang, hardnes dari roti muffin. Hasil optimum diperoleh 4250 dPa; 26,05; 2,25%; 3,75 ml / g, 160,02 gf, dan 300,35 gf untuk viskositas, swelling power, kelarutan, daya kembang, hardnes samping dan tengah roti muffin. Sifat fisikokimia dan rheologi berubah secara signifikan jika dibandingkan dengan tapioka asli dan gandum. Produk ini diharapkan dapat digunakan untuk substitusi gandum pada produk pangan.Kata kunci: swelling power, hidrolisis asam, UV, baking ekspansiÂ AbstractÂ Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Modified starch is a very prospective conversion starch in the food industry. The main consideration of the research is the increasing volume of wheat import and industries demand of modified starch. The research method is by acid hydrolysis using lactic acid and UV photochemical and reaction as catalyst of tapioca in order to modify physicochemical and rheological properties. The purpose if this research to study the effect of acid concentration, UV lightening, and drying period using sunlight. The experiment variables are lactic acid concentration (0,5; 1; 1,5;and 2%), UV lightening period (10, 15, 20, and 25 minutes) and drying period using sunlight 4 hours. Tapioca was dissolved in lactic acid solution on agitated tank reactor which was lighted by UV lamp and then screened. The hydrolyzed tapioca was the dried by sunlight. The physicochemical and rheological properties of product were determined by viscosity analysis, swelling power, solubility, baking expansion, center and wall hardness of muffin. Optimum result was obtained 4250 dPaâ€™s; 26,05; 2,25%; 3,75 ml/g, 160,02 gf, andÂ 300,35 gf for viscosity, swelling power, solubility, baking expansion, center and wall hardness of muffin respectively. The physicochemical and rheological properties changed significantly compared to initial tapioca and wheat. Moreover, it was expected to use as food product substitution.Â Keywords: swelling power, acid hydrolysis, UV, baking expansion

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