This study aims to determine the performance of a continuous and intermittent sun drying of fermented-cocoa bean by using thin-layer drying method. Continuous drying using a solar dryer finned-flat plate collector type which is operated in two modes drying time, daytime and night time. During the day, the cocoa beans are dried in the drying chamber using hot air generated by the solar collectors. In the nighttime, desiccant (CaCl2) was added to the drying chamber that had been isolated. Open sun drying as intermittent drying of cocoa beans is done only on daytime. The drying process is terminated when equilibrium moisture content has been achieved. The results showed that the continuous drying rate higher than the intermittent drying. Dried-cocoa beans produced from continuous drying showed a lower moisture content (7.34% vs 7.50%), a better physical appearance, but the higher the degree of acidity (pH = 5.93 vs. 6.13). Total fat content and free fatty acids slightly lower than the intermittent sun-drying.ABSTRAKPenelitian ini bertujuan untuk mengetahui performa pengeringan kontinyu dan terputus pada biji kakao fermentasi menggunakan metode pengeringan lapis tipis. Pengeringan kontinyu menggunakan alat pengering surya tipe kolektor pelat datar bersirip yang dioperasikan dalam dua mode pengeringan, waktu siang dan waktu malam. Pada siang hari, biji kakao dikeringkan didalam ruang pengering menggunakan udara panas yang dihasilkan oleh kolektor surya. Pada malam hari desikan (CaCl2) dimasukkan kedalam ruang pengering yang telah diisolasi. Penjemuran langsung biji kakao di matahari sebagai pengeringan terputus dilakukan hanya pada sinag hari. Proses pengeringan dihentikan ketika kondisi keseimbangan kadar air dicapai. Hasil penelitian menunjukkan bahwa pengeringan kontinyu menghasilkan laju pengeringan yang lebih tinggi dibandingkan dengan pengeringan terputus. Biji kakao yang dihasilkan dari pengeringan kontinyu juga menunjukkan kadar air yang lebih rendah (7.34% vs 7.50%), penampilan fisik yang lebih baik, tetapi derajat keasaman lebih tinggi (pH=5,93 vs 6,13). Kadar lemak total dan asam lemak bebas sedikit lebih rendah dibanding penjemuran langsung. Kata kunci : biji kakao fermentasi, pengeringan kontinyu, pengeringan terputus, performa.
Galangal is one of spices containing phenol. This study aims to product phenol in a liquid phase from galangal. The variations performed in this study involve the time of extraction (3 hours, 6 hours, 9 hours), temperature (30 oC, 45 oC, 60 oC) and particle size of raw material (70 mesh, 100 mesh, 140 mesh). One of the analysis in this study is the yield of phenol. The highest phenol in this study is about 4,5%. This result is obtained using 140 mesh of tray at 60°C of temperature and 9 hours of extraction time.
Palm oil shell charcoal is obtained by roasting method. Palm oil shells are roasted on an iron pot in the open air. The process of completion is declared completed when no more smoke comes out (at a temperature of about 348 0 C). Randemen of palm shell charcoal of the result roasting, the average is 38.20%. The palm shell charcoal is pounded and the powder is passed 200 mesh sieve (74 micron), ready to be used as filler in rubber vulcanisats, which is used as raw material for the manufacture of goods of rubber or other purposes in accordance with the specification. From the study of economic techniques in Small and Medium Scale business, about the processing of carbon palm shell powder as Carbon Black can be known as follows ; Randemen raw materials = 38.20%; Production capacity of carbon black is 300 kg/day; Number of working days (after deducting with Sundays and national holidays) is 283 days/year; Working hours per day on average is 8 hours; Working schedule per day is 08.00-16.00 (1 hour break);
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