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All Journal METANA Rekayasa
RTD Wisnu Broto
Jurusan Teknik Kimia PSD III Teknik, UNDIP Semarang

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STUDI AWAL PEMBUATAN ASAM LEMAK SECARA ENZIMATIK DARI BUAH SEGAR KELAPA SAWIT Yulianto, Mohammad Endy; Broto, RTD Wisnu; Pudjihastuti, Isti
METANA Vol 1, No 2 (2004): Volume 1, Nomor 2, Desember Tahun 2004
Publisher : METANA

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Abstract

Abstract Vegetable oil is one of plantation commodity, having advantages either as food or olechemical. One of the connecting bridges between vegetable oil and oleochemical industry is the conversion of vegetable oil to fatty acid. The supply of fatty acid in indonesia by import. Beside the promising market in global trading indonesia has the superiority in raw material supply for fatty acid  production. In indonesia, the most raw materials used for producing fatty acid naturally include crude palm oil (CPO), palm kertnel oil (PKO), and coconut oil (CNO). Fatty acid production by enzymatic from palmfruit can be reduce investation and operation cost. The objective of this research is finding a new way of product fatty acid by direct separation from palm fruit.  The research is information of process condition in fatty acid production by enzymatic from palm fruit, by quality of fatty acid is used in cosmetics, plastic, tyre, PVC, stabilizer, paint and soap industries. The variables studied in this process include temperature, pH, and water consentration. Yield of fatty acid is analysed for quality and quantity. The quality analysis include water consentration, acid number, iod number and perokside number. The quantity analysis is used titration or chromatografi gas. The research shows that the enzyme lipase action increases by temperature increase, and optimum temperatureof lipase from palm fruit for hydrolysis reaction is 35o C. If used buffer pH of reaction, fatty acid production can be increase. Beside that, water consentration increases by fatty acid production increase to. Keywords : fatty acid, enzyme, palm fruit
MODIFIKASI PERALATAN PENGERING PADA INDUSTRI EMPING GEPUK MELINJO Astuti, Widi; Kusumayani, Heni; Broto, RTD Wisnu
Rekayasa Vol 8, No 1 (2010): Juli 2010
Publisher : Unnes Journal. Research and Community Service Institute, Semarang State University

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Abstract

Limpung is area of melinjo plant cultivation, so there are many emping gepuk melinjoentrepreneurs in this area. But, problem of rancidity often experienced by the enterpreneurs. Thisis due to still high levels of water in emping, due to imperfect of drying process. As a result, in thefrying process requires a lot of oil that resulted in rancidity. This society service is intended tomodify the drying equipment that can improve the quality of the product. The methods usedinclude planning and design, prototype manufacturing and testing equipment. Modification is doneby replacing plate using stainless steel dryer that has holes 10 mm in diameter. Stainless steel,beside has a good heat transfer, also has a high food safety standards (food grade) so as to improvethe quality and hygiene products. Result, the use of stainless steel plate can cause the dryingprocess of emping running optimally so that the water level can be lowered to below 15%. Inaddition, its anti-rust will not cause rust contaminated products.Limpung merupakan wilayah budidaya tanaman melinjo sehingga banyak ditemukanpengrajin emping gepuk melinjo di daerah ini. Namun, permasalahan ketengikan sering dialamipara pengrajin. Hal ini disebabkan masih tingginya kadar air dalam emping, akibat kurangsempurnanya proses pengeringan sehingga proses penggorengan membutuhkan banyak minyak.Kegiatan ini bertujuan memodifikasi peralatan pengering yang sudah ada untuk meningkatkankualitas produk. Modifikasi meliputi penggantian plat besi dengan stainless steel yang mempunyaikoefisien transfer panas dan standar keamanan pangan tinggi (food grade) sehingga dapatmeningkatkan kualitas dan higienitas produk. Metode yang digunakan meliputi perancangan dandesain, pembuatan prototype dan pengujian. Hasilnya, penggunaan plat stainless steel dapatmenyebabkan proses pengeringan emping lebih optimal sehingga kadar air dapat diturunkanhingga di bawah 15% dan standar keamanan pangan dapat terpenuhi.Kata kunci: peralatan pengering, emping gepuk melinjo