Zakaria, Muchammad (2019) Uji Karakteristik Fisik Dan Mekanik Kemiri (Aleurites moluccana L. Willd) Pada Proses Perlakuan Konsentrasi NaOH Dan Perendaman Air Suhu Dingin (3±1)oC. Magister thesis, Universitas Brawijaya.
Abstract
Pemecahan biji kemiri dari tempurung sangat penting untuk diperhatikan karena meningkatnya kebutuhan konsumsi inti biji kemiri dipasaran, baik digunakan untuk bumbu massak maupun keperluan lainnya. Peningkatan tersebut tidak dapat diimbangi dengan kualitas dan mutu dari pemecahan biji kemiri karena pada umumnya persentase inti biji kemiri utuh setelah pemecahan rendah, dan terdapat ikatan perekat diantara inti biji kemiri dengan tempurung. Tujuan penelitian ini adalah menganalisis kekuatan tempurung biji kemiri terhadap kombinasi perlakuan, menguji pelepasan ikatan perekat, menganalisis tingkat keutuhan biji kemiri. Penelitian dilakukan menggunakan metode rancangan acak kelompok faktorial (RAKF) dengan dua faktor. Faktor pertama adalah konsentrasi NaOH (10%, 15%, 20%, 25%, dan 30%), sedangkan faktor kedua adalah waktu perendaman air suhu dingin (3±1)oC selama 10 menit dan 45 menit. Dari kedua kombinasi tersebut didapatkan 10 kombinasi perlakuan dan diulang sebanyak 3 kali dengan masing-masing sample 25 biji. Pengujian kekuatan tempurung kemiri dilakukan dengan Brazilian test. Dari penelitian ini didapatkan hasil beban tekan pada biji kemiri dengan variasi perendaman NaOH dan lama waktu perendaman air suhu dingin 10 dan 45 menit rata rata adalah 31.28 N dan 22.30 N, sedangkan kontrol membutuhkan beban tekan 47.78 N. Massa inti biji yang masih melekat pada tempurung dengan variasi perendaman NaOH dan lama waktu perendaman air suhu dingin 10 dan 45 menit didapatkan nilai rata rata 0.114 gr dan 0.033 gr, sedangkan kontrol 1.753 gr. Hasil inti biji kemiri yang utuh dengan variasi perendaman NaOH dan lama waktu perendaman air suhu dingin 10 dan 45 menit rata rata didapatkan biji utuk 7 dan 15 butir, sedangkan pada kontrol tidak didapatkan inti biji kemiri yang utuh. Hasil penelitian menunjukkan bahwa parameter kenaikan konsentrasi NaOH tidak berpengaruh nyata, sedangkan parameter waktu berpengaruh sangat nyata.
English Abstract
The breakdown of candlenut seeds from the shell is very important to note because of the increasing need for consumption of candlenut seeds in the market, both used for cooking spices and other necessities. This increase cannot be balanced with the quality and grade of the breakdown of candlenut seeds because in general the percentage of candlenut seeds core intact after breakdown is low, and there is an adhesive bond between the nucleus seeds and the shell of the candlenut. The purpose of this study was to analyze the strength of candlenut seed shell against a combination of treatments, test the release of adhesive bonds, and analyze the level of integrity of candlenut seeds. The study was conducted using a factorial randomized block design (RAKF) method with two factors. The first factor was NaOH with concentrations of 10%, 15%, 20%, 25%, and 30%, while the second factor was the time of soaking the seed in cold water with temperature of (3±1)oC for 10 and 45 minutes. From the two combinations, 10 combination treatments were obtained and repeated 3 times with each consisted of 25 seeds sample. Strength testing of the candlenut shell was carried out using Brazilian test. From this study, it is obtained that the compressive load of candlenut seeds with variations of NaOH immersion and the immersion time of cold water 10 and 45 minutes on average was 31.28 N and 22.30 N, while the control sample needed compressive load of 47.78 N. The obtained average core mass of the seeds still attached to the shell with variations in NaOH immersion and the length of immersion of cold water 10 and 45 minutes are 0.114 gr and 0.033 gr, while the control is 1,753 gr. The results of the candlenut seeds core intact with variations in NaOH immersion and the length of time of soaking cold water 10 and 45 minutes on average are 7 and 15 grains, whereas in the control there were no core candlenut seeds intact. The results showed that increasing NaOH concentration had no significant effect, while the time parameter had a very significant effect.
| Item Type: | Thesis (Magister) |
|---|---|
| Identification Number: | TES/583.69/ZAK/u/2019/041903820 |
| Uncontrolled Keywords: | Proses pemecahan kemiri, NaOH, Perendaman air suhu dingin,-The process of breaking candlenut, NaOH, Low temperature immersio |
| Subjects: | 500 Natural sciences and mathematics > 583 Magnoliopsida (Dicotyledons) > 583.6 Dilleniidae > 583.69 Euphorbiales |
| Divisions: | S2/S3 > Magister Keteknikan Pertanian, Fakultas Teknologi Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 29 Jul 2022 02:05 |
| Last Modified: | 29 Jul 2022 02:05 |
| URI: | http://repository.ub.ac.id/id/eprint/192878 |
![[thumbnail of MUCHAMMAD ZAKARIA.pdf]](http://repository.ub.ac.id/style/images/fileicons/text.png) |
Text
MUCHAMMAD ZAKARIA.pdf Download (3MB) |
Actions (login required)
 |
View Item |