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dc.contributor.advisorSarah, Maya
dc.contributor.authorHasibuan, Isti Madinah
dc.date.accessioned2017-10-04T03:20:40Z
dc.date.available2017-10-04T03:20:40Z
dc.date.issued2017
dc.identifier.otherZulhelmi
dc.identifier.urihttp://repository.usu.ac.id/handle/123456789/68542
dc.description130405072id
dc.description.abstractOptimization of palm fruit sterilization with microwave energy carried out by experimental design and laboratories scale experiments. Experiments were performed in two stages: factor screening (factorial design) and optimization by RSM (response surface methodology). The independent variables used were palm fruit mass (X1: 500-1000 grams), microwave power (X2: 240-560 watts), and sterilization time (X3: 8-16 min). The dependent variables measured were temperature, moisture loss, and FFA contents. Optimum conditions obtained based on this RSM were a temperature of 62,51oC with 1000 grams of mass, 486,8 watts of power, and 13,96 min of time; moisture loss 32,07% with 350,7 grams of mass, 639,29 watts of power, 18.728 min of time; and FFA contents of 1,45% with 1000 grams of mass, 301,19 watts of power, and 12,25 min of time. The optimal conditions of this RSM differ from the optimal conditions obtained from the experiments in the laboratory. The optimal conditions based on experiments in the laboratory were 44,2oC with 1000 grams of mass, 240 watts of power, and 8 min of time; moisture loss 19,88% with 330 grams of mass, 400 watts of power and 12 min of time; FFA 0,18% with 750 grams of mass , 400 watts of power, and 12 min of time. The best overall condition obtained based on RSM were 330 grams ofmass, 261 watts of power, and 18,73 min of time with the resultant responses were temperature of 63,2oC, moisture loss 19,11%, and FFA contents 0,98%. While the best overall conditions obtained from the research conducted were 330 grams of mass, 400 watts of power, and 12 min of time with the resultant responses were temperature of 63,9°C, moisture loss of 19,88%, and FFA contents of 0,82%. The inaccuracy of model equations cause the difference of result between RSM and the observed because the model equations did not represent the data.id
dc.description.abstractOptimasi sterilisasi buah kelapa sawit dengan energi gelombang mikro dilakukan dengan membuat rancangan percobaan dan melakukan eksperimen di laboratorium. Eksperimen dilakukan dalam dua tahap, yaitu penyaringan faktor (factorial design) dan optimasi dengan RSM (response surface methodology). Variabel bebas yang digunakan adalah massa buah sawit (X1: 500-1000 gram), daya microwave (X2: 240-560 watt), dan waktu sterilisasi (X3: 8-16 menit). Adapun variabel terikat yang diukur adalah temperatur, moisture loss, dan kadar FFA. Kondisi optimal yang diperoleh berdasarkan RSM ini adalah temperatur 62,51oC dengan kondisi massa 1000 gram, daya 486,8 watt, dan waktu 13,96 menit; moisture loss 32,07% dengan kondisi massa 350,7 gram, daya 639,29 watt, dan waktu 18,728 menit; dan kadar FFA 1,45% dengan kondisi massa 1000 gram, daya 301,19 watt, dan waktu 12,25 menit. Kondisi optimal dari RSM ini berbeda dengan kondisi optimal yang diperoleh dari eksperimen di laboratorium. Adapun kondisi optimal berdasarkan eksperimen di laboratorium adalah temperatur 44,2oC dengan kondisi massa 1000 gram, daya 240 watt, dan waktu 8 menit; moisture loss 19,88% dengan kondisi massa 330 gram, daya 400 watt, dan waktu 12 menit; dan kadar FFA 0,18% dengan kondisi massa 750 gram, daya 400 watt, dan waktu 12 menit. Kondisi terbaik secara keseluruhan yang diperoleh berdasarkan RSM adalah pada massa 330 gram, daya 261 watt, dan waktu 18,73 menit dengan respon yang dihasilkan adalah temperatur 63,2oC, moisture loss 19,11%, dan kadar FFA 0,98%. Sedangkan kondisi terbaik secara keseluruhan yang diperoleh dari penelitian yang dilakukan adalah massa 330 gram, daya 400 watt, dan waktu 12 menit dengan respon yang dihasilkan adalah temperatur 63,9oC, moisture loss 19,88%, dan kadar FFA 0,82%. Ketidakakuratan persamaan model menyebabkan perbedaan hasil antara RSM dan penelitian karena persamaan model tidak mewakili data.id
dc.language.isoidid
dc.subjectFree Fatty Acidid
dc.subjectMoisture Lossid
dc.subjectOptimizationid
dc.subjectResponse Surface Methodologyid
dc.subjectTemperatureid
dc.titleOptimasi Sterilisasi Buah Kelapa Sawit dengan Energi Gelombang Mikro: Faktor-Faktor yang Mempengarhi Generasi Panasid
dc.typeStudent Papersid


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