dc.contributor.advisor | Retnani, Yuli | |
dc.contributor.advisor | Wijayanti, Indah | |
dc.contributor.author | Harahap, Elmida Sari | |
dc.date.accessioned | 2021-03-05T10:00:11Z | |
dc.date.available | 2021-03-05T10:00:11Z | |
dc.date.issued | 2021 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/106187 | |
dc.description.abstract | Limbah Habbatusauda merupakan salah satu limbah industri hasil olahan pertanian yang dapat dimanfaatkan sebagai pakan alternatif untuk hewan ternak. Pembuatan pakan dalam bentuk wafer merupakan salah satu cara pengawetan yang dapat dilakukan. Pencetakan wafer biasanya dilakukan mengunakan suhu 95-130℃ selama 10 hingga 15 menit. Rancangan percobaan untuk lama pemanasan dan ketebalan wafer menggunakan rancangan acak lengkap (RAL) faktorial dengan 2 faktor, yaitu faktor A dan faktor B. Faktor A adalah lama pemanasan dengan 6 taraf (4, 6, 8, 10, 12, 14) menit dan faktor B adalah ketebalan wafer dengan 2 taraf (2 dan 4) cm. Peubah yang diamati adalah kualitas fisik, efisiensi mesin, dan biaya produksi. Data dianalisis menggunakan analysis of variance (ANOVA). Hasil penelitian menunjukkan bahwa perbedaan taraf lama pemanasan dan ketebalan wafer tidak berbeda nyata(P<0,05) terhadap kadar air, aktivitas air, berat jenis, dandurabilitas wafer. Lama pemanasan mempengaruhi sifat fisik wafer pada kadar airdan wafer durability indeks, sedangkan ketebalan tidak mempengaruhi sifat fisikwafer. Wafer dengan lama pemanasan 6 menit memberikan kondisi yang terbaik pada kualitas sifat fisik wafer serta wafer dengan ketebalan 4 cm memerlukan biaya produksi yang lebih rendah dibandingkan dengan ketebalan wafer 2 cm. | id |
dc.description.abstract | Black cumin seed waste has a very good potential to be used as alternative feed for livestock. Wafer production was conducted by heating and forming with temperature of 120-130 ℃ for 10 to 15 minutes. This heating process had a good impact to increase palatability. The aim of research was to examine the effect of heating time and wafer thickness in the production of black cumin waste wafer on its physical quality and the efficiency. The Experimental design used was a completely randomized factorial design of two factors. Factor A was heating time with 6 levels (4, 6, 8, 10, 12,14) minutes, and factor B was wafer thickness (2 and 4) cm. The variables observed were physical quality, machine efficiency, and
production costs. Data were analyzed using analysis of variance (ANOVA). results showed the heating time and wafer thickness had no significant different (P<0,05) on physical quality. Heating time had an affect on moisture content and waferr durability indeks, while wafer thickness had no impact on physica quality of wafer. The 6 minutes wafer heating time provide the best condition for the physical quality and 4 cm wafer thickness required low production compared to 2 cm wafer thickness. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Kualitas Fisik dan Efisiensi Produksi Wafer Mengandung Limbah Habbatussauda pada Lama Pemanasan dan Ketebalan yang Berbeda | id |
dc.title.alternative | Physical Quality and Production Efficiency of Black Cumin Waste Wafer at Different Heating Time and Thickness | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | Black cumin waste | id |
dc.subject.keyword | Feed wafer | id |
dc.subject.keyword | Heating time | id |
dc.subject.keyword | physical quality | id |
dc.subject.keyword | production efficiency | id |