PRA RANCANGAN PABRIK ETIL ASETAT DENGAN PROSEES DEHIDROGENASI ETANOL KAPASITA…

Pabrik pembuatan etil asetat dengan kapasitas produksi 73.000 ton/tahun direncanakan pembangunannya pada tahun 2032 yang berlokasi di Kabupaten Gresik, Jawa timur seluas 4,833 Ha. Operasi pabrik berjalan selama 24 jam/hari dalam 300 hari/tahun. Komoditi etil asetat yang diproduksi mengacu pada Patent WO No. 2024/081921 A2 yang menggunakan proses dehidrogenasi dan hidrogenasi dengan etanol sebag…

HANDBOOK OF PETROLEUM REFINING PROCESSES

Edition

-

ISBN/ISSN

0-07-041763-6

Collation

xii, 510 p. : ill, ; 23 cm

Series Title

CHEMICAL PROCESS TECHNOLOGY HANDBOOK SERIES

Call Number

665.53 Mey h

REDUKSI KALSIUM OKSALAT PADA PATI PORANG (Amorphophallus muelleri Blume) MENG…

This study aims to determine the physical and chemical properties of porang starch. This research was carried out at the Agricultural Product Chemistry Laboratory, Faculty of Agriculture, Sriwijaya University from 22 April 2021 to September 2022. This study used a Completely Randomized Factorial Design (RALF) with two treatment factors. The treatment was repeated three times. The first factor i…

PEMURNIAN EKSTRAK FENOLIK BEKATUL MENGGUNAKAN METODE ADSORPSI-DESORPSI DINAMIS

This research aims to purify rice bran phenolic extract using dynamic adsorption-desorption method. This study used a Completely Randomized Design (CRD) Non Factorial with 1 level of treatment and each treatment was repeated 2 times. The treatment factors included 2 stages, including stage 1 which included variations in adsorption flow rates (1 BV/h, 2 BV/h, 3 BV/h, 4 BV/h, 5 BV/h, 6 BV/h, 7 BV…

PENGARUH KONSENTRASI NATRIUM BENZOAT TERHADAP SIAT FISIKOKIMIA SELAI LEMBARAN…

This study aimed to determine the effect of sodium benzoate concentration on the physicochemical properties of sliced tomato jam during storage. The research was conducted in October 2021 at general microbiology laboratory and agricultural biotechnology laboratory as well as chemical laboratory for processing and sensory agricultural products, Sriwijaya University. This research used a Factoria…

STABILITAS DAN PENDUGAAN UMUR SIMPAN PASTA GLUKOMANAN DENGAN METODE ACCELERAT…

In order to facilitate the use of glucomannan gel in the food industry, efforts are made to create pastes from the gel so that it can be used immediately without requiring a lengthy dissolution period. Therefore, to determine pasta's quality and shelf life, additional concentrations and the use of different temperatures were carried out on the shelf life of pasta during storage. This study used…

SOLASI DAN KARAKTERISASI BAKTERI PENGHASIL SELULASE DARI TANDAN KOSONG KELAPA…

Oil palm empty fruit bunches (OPEFB) contain high enough cellulose, which is around 49.95%. This study aims to isolate cellulolytic bacteria from oil palm empty fruit bunches and to screen bacteria that have the potential to produce extracellular cellulase using the clear zone method. This research used descriptive explorative and quantitative research methods. The results of the data obtained …

PENGARUH PERBEDAAN KONSENTRASI AQUAFABA KACANG KEDELAI TERHADAP KARAKTERISTIK…

This study aimed to determine the effect of different concentrations of soy aquafaba on the physical, chemical, and sensory characteristics of French meringue. This research was conducted in November 2022 at Chemical, Processing and Sensory Laboratory of Agricultural Products, Agricultural Product Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya…

Bahaya Bahan Kimia pada Kesehatan Manusia dan Lingkungan

Edition

-

ISBN/ISSN

979-448-755-4

Collation

xiii, 154hlm.: ilus.; 24cm

Series Title

-

Call Number

363.179 Bah b

Bahaya Bahan Kimia pada Kesehatan Manusia dan Lingkungan

Edition

-

ISBN/ISSN

979-448-755-4

Collation

xiii, 154hlm.: ilus.; 24cm

Series Title

-

Call Number

363.179 Wor b

PENGARUH ULTRASONIKASI TERHADAP KARAKTERISTIK FISIK DAN KIMIA B UAH MELON ( C…

The cantalupensis variety of melon is one of fruit commodity produced in Indonesia and contains moderate amounts of sugar, so it is not recommended for those with sugar tolerance disorders. One possible effort is to treat the melon by the method of ultrasonication. The purpose of this study is to determine the impact of ultrasonic wave frequencies and long-exposure to cantalupensis varieties of…

PENGARUH PENAMBAHAN DAGING KEONG SAWAH (PILA AMPULLACEA) TERHADAP KARAKTERIST…

This study aims to determine the effect of addition rice snail to the physical and chemical characteristics of the rice snail (Pila ampullacea) crackers produced. This research was conducted from March 2021 to April 2021. The research method used was a randomized block design with one treatment factor consisting of 4 levels of treatment and repeated 3 times. The treatment used the addition of r…

PENGARUH PENAMBAHAN KITOSAN TERHADAP DAYA SIMPAN KULIT PANGSIT DI SUHU RUANG

This study aims to determine the best concentration of chitosan for the shelf life of dumpling skin which produces chemical characteristics, (moisture content, ash content, pH,) Sensory microbiology (Mold Number Test) preferred by the panelists. This study used 2 treatment factors, namely chitosan (A) with 4 levels of treatment, namely without the addition of chitosan, the addition of chitosan …

PENGARUH WAKTU PENGUKUSAN TERHADAP MUTU BEKASAM INSTAN DARI IKAN NILA (Oreoch…

The study aims to determine the effect of instant bekasam steaming for a longer period of time on the chemical characteristics, microbiological and sensory during storage.This study was conducted in an experimental laboratory using the Factorial Group Randomized Design Method (RAKF) with 2 treatment factors, the difference in cooking time (A) and the difference in storage time (B) with 3 treatm…

PENGARUH KONSENTRASI BUBUR DAUN BAMBU JEPANG (DRACAENA SURCULOSA LINDL) DAN L…

This study aimed to analyze the effectiveness of using japanese bamboo (Dracaena surculosa Lindl) leaf pulp as a natural preservative and its effect on the characteristics of beef during cold storage. The research was carried out from March 2022 to June 2022 at the Chemical, Processing and Sensory Laboratory of Agricultural Products and the Laboratory of Microbiology and Biotechnology of Agricu…

PERUBAHAN SIFAT MIKROBIOLOGI, FISIK, DAN KIMIA RUSIP SELAMA PENGOLAHAN MENJAD…

Rusip is a traditional fermented fish product originating from Bangka�Belitung. The fermentation involved enzymatic, physical and chemical processes. The lactic acid bacteria (LAB) played the key role in the process. Rusip is produced using anchovies, 25% salt and 10% palm sugar. This study aimed to determine the effect of processing into chili sauce on microbiological, physical and chemical …

PENINGKATAN POTENSI PATI PORANG (Amorphophallus muelleri Blume) UNTUK PRODUK …

Porang starch free of calcium oxalate is a potential source in increasing food availability and security. Research on th e removal of calcium oxalate from porang starch was aimed at obtaining a method for removing calcium oxalate from porang starch using immersion in citric acid solution and producing calcium oxalatestarch as well as studying the physical and chemical free characteristics of po…

PENGARUH LAMA PEMASAKAN TERHADAP SIFAT KIMIA DAN MIKROBIOLOGI SAMBAL BEKASAM

The objective of this research was to determine the effect of the cooking time of the bekasam chili sauce on the chemical and microbiological characteristics of the bekasam chili sauce. It is suspected that the cooking time will have a significant effect on the chemical and microbiological properties of the bekasam chili sauce. This study used a completely randomized non-factorial design with o…

PENGARUH LAMA PERENDAMAN SKARIFIKASI KIMIA TERHADAP PERKECAMBAHAN BENIH LAMTO…

This research aims to find out the duration of immersion in the best chemical solution that can break physical dormancy and accelerate the germination of lamtoro seeds. This research was conducted in October to November 2021 at the Seed Technology Laboratory of Sriwijaya University, Indralaya, Ogan Ilir. This research used a randomized block design (RBD) with 6 types of treatment. Each treatmen…

KANDUNGAN GIZI IKAN LUNDU (Macrones gulio) SEBAGAI BAHAN BAKU DIVERSIFIKASI P…

This study aims to determine the nutritional content of catfish (Macrones gulio). This research method was carried out experimentally in a laboratory whose results were analyzed descriptively with types of preparations, namely, whole, fillet with skin, head and bones and fins and repeated three times. The parameters of this research include proximate analysis (moisture, ash content, fat content…

KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PERMEN JELLY KERING DENGAN PENAMBAHAN …

This research aimed to determine the effect of different concentration of pedada fruit pulp on the physicochemical and sensory characterictics of dried jelly candy pedada fruit. This research method used a randomized block design (RAK) with treatment of different concentrations of pedada fruit pulp with 4 levels (F0 as control or without the addition of pedada fruit pulp, F1 is 40% pedada frui…

PERUBAHAN FRAKSI SERAT BERDASARKAN ANALISA VAN SOEST DARI TEPUNG DARAH DENGAN…

Blood is one of the livestock wastes that can be used as animal feed protein in the form of blood meal. Blood meal is one of the animal feed ingredients that comes from fresh blood, which can be obtained at Slaughterhouses. Constraints in the processing of blood meal is that it is difficult to dry, if the blood meal is heated at high temperatures it can damage the nutritional content of the blo…

KAJIAN SIFAT KIMIA TEPUNG BUAH NIPAH (Nypa fruticans) DENGAN PROSES DEFATTING…

This study aims to produce nipah fruit flour (Nypa fruticans wurmb) by defatting and deproteinization and to determine the effect of defatting and deproteinization on the chemical properties of nipah flour. Differences in the processing of flour will affect the characteristics of the flour produced. This research was conducted using a completely randomized design method (CRD) with the treatment…

PENGARUH KUAT ARUS DAN WAKTU ELEKTROKOAGULASI TERHADAP PENURUNAN pH, KADAR, T…

The objective of this research was to determine the effect of using aluminum electrodes on the electrocoagulation process with a variens amount of current density and operating time on decreasing pH, TSS, TDS, oil and COD in POME. This study used a Completely Randomized Factorial Design with two treatment factors and was repeated 3 times. The first factor is current density (10, 40, 70 and 100 …

PENGARUH KONSENTRASI NATURAL DYE TUMBUHAN TERATAI (Nymphaea pubescens L.) TER…

Dye Sensitized Solar Cell (DSSC) can convert solar energy into electrical energy using dyes which have an important role in DSSC performance. The dye used in this research is chlorophyll from lotus leaf extract and anthocyanin from lotus flower extract using maceration method and aquades solvent, then drying using Foam Mat Drying method at 40⁰ for 24 hours to produce powdered dye for lotus le…

PENGARUH KONSENTRASI NATURAL DYE TUMBUHAN BUNGUR (Lagerstroemis speciosa) TER…

Dye Sensitized Solar Cell (DSSC) can convert solar energy into electrical energy using dye as a sensitizer. The dyes used in this study were chlorophyll from the extract of bungur leaves and anthocyanins from the extract of bungur flowers which were treated with various concentrations of 2, 4, 6, 8, and 10% in methanol solvent. The purpose of this study was to study the effect of different dye …

PENGARUH BLANCHING SIFAT FISIK DAN KIMIA DAN PEREBUSAN TERHADAP KECIPIR REBUS…

The objective of this research was to know the effect of blanching (temperature and time) and duration of boiling on the physical and chemical properties of winged bean vegetables. The research was conducted in Januari 2022 to March 2022 at the Laboratory of Agricultural Chemistry and Laboratory of Agricultural Product Processing, Agricultural Faculty, University of Sriwijaya. The research used…

PENGARUH SUHU EKSTRAKSI TERHADAP KANDUNGAN FITOKIMIA DAN AKTIVITAS ANTIOKSIDA…

This study aimed to determine the effect of extraction temperature on Uticularia aurea extract on the yield, bioactive compounds and antioxidant activity. This research was conducted experimentally in the laboratory with 3 levels of extraction temperature (30°C, 45°C, and 60°C) and was replicated by 3 times. Parameters were measured in this study included yield extract, bioactive compounds (…

KARAKTERISTIK FISIK, KIMIA DAN SENSORIS FLAKE DENGAN SUBSTITUSI TEPUNG KACANG…

This research aimed to study the effect of germination of mung bean flour and the length of germination time of mung bean on the physical, chemical and hedonic characteristics of flakes. The study used a Randomized Design Complete Factorial (RALF) with two treatment factors and each treatment was done in three replication. The first factor was the substitution of germination of mung bean flour …

SIFAT FISIK DAN KIMIA SELAI OLES SEMANGKA (Citrullus Lanatus) DENGAN PENAMBAH…

This study aims to study the effect of several types of thickening agents on the physical and chemical properties of watermelon (Citrullus lanatus) spread. This research will be carried out at the Chemical Laboratory of Agricultural Products and the Processing Laboratory of the Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Palembang. This research will sta…