. Ratnawati
Jurusan Teknik Kimia Fakultas Teknik Universitas Diponegoro Jl. Prof. Sudharto, Kampus UNDIP Tembalang, Semarang 50239

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PENGARUH PENAMBAHAN ZEOLIT 3A TERHADAP LAMA WAKTU PENGERINGAN GABAH PADA FLUIDIZED BED DRYER

Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik Vol 1, No 1 (2012): PROSIDING SEMINAR NASIONAL SAINS DAN TEKNOLOGI 3 2012
Publisher : Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik

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Abstract

Kandungan air yang tinggi (lebih dari 14%) dalam gabah dapat menyebabkan penurunan kualitas beras. Gabah panen umumnya mempunyai kandungan air sekitar 21-26 %. Gabah ini harus segera dikeringkan setelah pemanenan. Sistem pengeringan tradisional yang sering diterapkan oleh para petani di Indonesia mempunyai kendala antara lain ketergantungan terhadap cuaca, waktu pengeringan yang lama, kualitas produk yang tidak seragam serta mudahnya kontaminasi benda asing. Kajian mengenai sistem pengeringan pada suhu rendah dan waktu yang singkat perlu dilakukan dalam upaya peningkatan kualitas gabah. Diperkenalkan sistem pengeringan gabah dengan sistem adsorbsi oleh zeolit 3A pada fluidized bed dryer. Secara garis besar gabah panen akan dikeringkan dalam suatu unggun terfluidisasi pada suhu 40 0C, flowrate 3 m/s dengan komposisi perbandingan zeolit:gabah berturut-turut adalah sebagai berikut 0:100; 20:80; 40:60 dan 60:40 (% w). Pengamatan dilakukan terhadap penurunan kadar air serta waktu pengeringan. Pengeringan akan dihentikan ketika kadar air dalam gabah mencapai sekitar 14%. Dari penelitian ini didapatkan hasil bahwa waktu pengeringan tersingkat pada kompisi zeolit:gabah = 60:40 yakni selama 17,40 menit. Pengeringan ini menghemat hingga 22,77 menit dibandingkan pengeringan tanpa zeolit.Kata kunci: pengeringan gabah, zeolit 3A, fluidized bed dryer.

PENGARUH PENAMBAHAN AGAR-AGAR TERHADAP TINGKAT KESUKAAN, KADAR SERAT, DAN INDEKS GLIKEMIKNASI PUTIH

MEDIA GIZI MASYARAKAT INDONESIA Vol 2, No 1 (2012)
Publisher : Fakultas Kesehatan Masyarakat UNHAS

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Abstract

Rice is known as a food ingredient which has a GI (Glycemic Index) is high or hyperglycemic. This study aimed to determine the effect of the addition of gelatin to the level of joy, fiber content and glycemic index than white rice was not textured pera (hard). Laboratory Experiment type of research was to design post test only control design. This study used an experimental method, a four-stage treatment and repeated twice. The population in this study were labeled premium quality rice production and South Sulawesi. Samples drawn using random sampling techniques to rice labeled contained in traditional and modern markets, with the brand "Chief Special". Data obtained by testing the level of semi-trained panelist 20 preference for color, texture, flavor and overall formula of white rice, rice paired differences test agar elected and white rice, proximate analysis of carbohydrates by the method of Luff-Schoorl and crude fiber by the oven method, test glycemic index by the method in vivo. Favorite level data were analyzed using the Kruskal Wallis and Mann Whitney test followed-U. Proximate test data and glycemic index were analyzed descriptively. The resulted of this study indicate addition of gelatin on the white rice not significantly affect the level of preference of color, flavor, and overall (p> 0.05). In contrast, the addition of 1% agar and 1.5% had a significant influence on the level of texture preference (p = 0.004). The higher the concentration the addition of gelatin, the joy on the wane. The addition of gelatin did not increase the amount of crude fiber in white rice. Gelatin was a soluble fiber that does not count as crude fiber (crude fiber) so that the fiber content of rice gelatin (0.135%) lower than the crude fiber content of control rice (0.14%). The addition of gelatin lowers the glycemic index (GI) of white rice. IG rice gelatin (94.1) was lower than the control rice glycemic index (110.8). Based on this research, it is advisable to consume rice agar by the public because it has a lower glycemic index than the control rice. Keywords : gelatin, white rice, the preferences, fiber content, glycemic index

Penerapan Metode FIFO Pada Sistem Informasi Persediaan Barang

JURNAL TEKNIK KOMPUTER Vol 4, No 1 (2018): JURNAL TEKNIK KOMPUTER AMIK BSI
Publisher : AMIK BSI Jakarta

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Abstract

Inventory system is a process to determine and manage goods that function to obtain an information about the stock of goods that exist. In this case the authors focus on controlling existing pipeline inventory at PT Fivalco Indonesia. The greater the amount of inventory of goods owned by PT Fivalco Indonesia, now the data processing in PT Fivalco Indonesia there are often problems in terms of availability of stock items such as stock shortages or excess stock even the difference in stock. Recognizing that the growing company will be more and more data is processed, then PT Fivalco Indonesia requires application programs for inventory. Therefore it is needed a inventory information system in PT Fivalco Indonesia that can determine the amount of inventory in covering all orders from consumers and also an information system that can support all activities on inventory management goods. Overcome the existing problems, the writer tries to apply inventory information system with FIFO method using Microsoft Visual Basic and MySQL database so that users work in inventory management to be efficient and effective and will facilitate the sales department to demand goods out and demand of goods in company need to check directly to the warehouse to find out information about the stock of goods.