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FS Nugraheni S
Jurusan Teknik Kimia PSD III Teknik, UNDIP Semarang

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PENGEMBANGAN PROSES ENZIMATIS GELOMBANG MIKRO UNTUK PRODUKSI ASAM LEMAK DARI BUAH SAWIT SECARA IN SITU

METANA Volume 06, Nomor 2, Tahun 2010
Publisher : METANA

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Abstract Vegetable oil is one of plantation commodity and used as food source and oleochemical. One of the connection between vegetable industry and oleochemical industry is the conversion of vegetable oil into fatty acid. Indonesia is one of major producer of Crude Palm Oil (CPO), Palm Kernel Oil (PKO) and Cocos Nucifera Oil (CNO), but Indonesia is also import fatty acid in the application of paint, plastics, cosmetics, detergent and soap industry. These facts show a pityfull condition of vegetable oil industry. Therefore, it is neccesary to take an effort in order to fulfill our domestic demand of fatty acid. Up to now, the fatty acid is produce by converting CPO into fatty acid, which provide high cost production due to the expensive process of CPO production. An alternative process was proposed by cutting the two stages of fatty acid production into one stage. This stage covered the direct enzymatics production of fatty acid from fresh fruit of palm oil. The lipase of palm oil is inactivated in a microwave based-enzymatics hydrolysis bioeractor. The research objectives was developing the fatty acid production through microwave biochemical process by activate the lipase enzyme of the fresh fruit of palm oil. The parameters examined were including pH, ratio of water-fruit, and the milling of the palm oil as time function. The lipase activity as a result of microwave tunning up process was increasing along with the increasing of the reaction temperature. Without the addition of buffer, the acidity of the system decreased along with the production of fatty acid. Along with the increasing of the water concentration, the fatty acid produced was also increased.   Key Words: fatty acid, lipase, microwave

RANCANG BANGUN ALAT PENGADUK MEKANIS DI INDUSTRI KECIPUT

METANA Vol 10, No 02: Desember 2014
Publisher : Universitas Diponegoro

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Abstract

Abstract   Jenang is unique snack from kudus regency and used as kudus icon which was produced from several small industry,middle industry and big industry that has flexible texture,sweet and long lifetime (approximately 6 month). There are so many obstacles which is faced by small industry with traditional mixer that jenang quality is not too good.  The characteristics are inflexible texture,flour flavor in jenang taste and also short lifetime (only 1 month). It is because of each cooking process need 6 – 7 hours and temperature 600 – 700C in the jenang produstion process, so the quality is low. In training and consulting about jenang cooking process explain that to produce better quality of jenang it need cooking period only 4 – 5 hours and temperature 1000 – 1100C. The characteristics of jenang that was produced are more flexible,no flour flavor and long lifetime (in 1 month these product still can be consumed) This training and consulting  the industry responses are very good.they also hoped that there will be a follow –up especially in mechanical instrumentation grant for producing jenang. Because small industry still use manual instrumentation in jenang production Keyword : jenang, flexibility,loose of flour flavor Abstrak Jenang merupakan makanan camilan yang khas dari Kudus dan sebagai  ikon Kudus yang diproduksi dari berbagai industri kecil,menengah dan besar dengan rasa gurih,lentur,manis dan legit serta mempunyai umur simpan selama 6 bulan. Banyak kendala yang dialami industri kecil dengan alat pengaduk tradisional dimana kualitas jenang kurang baik,diantaranya kurang lentur,rasa tepungnya masih ada dan tidak awet (hanya 1 bulan) karena dalam memproduksi setiap masak membutuhkan waktu 6 – 7 jam dan suhu 600 - 700C hal ini yang menyebakan kualitas kurang memenuhi syarat. Adanya pelatihan dan konsultasi tentang kinerja alat pengaduk mekanis pada proses pemasakan jenang dijelaskan bahwa untuk waktu pemasakan hanya 4 – 5 jam dan suhu 1000 – 1100C menghasilkan jenang kualitas baik yaitu lebih lentur,rasa tepung hilang dan selama 1 bulan ini jenang belum mengeras (masih awet) Pelatihan dan konsultasi ini dilaksanakan sangat diterima para pengrajin dan diharapkan ada tindak lanjut khususnya bantuan alat mekanis pembuatan jenang mengingat pengrajin kecil ini dalam memproduksi jenang masih secara manual Kata kunci : jenang, kelenturan, rasa tepung hilang