Judul: Moisture Determination by Using Oven, Toluene Destilation and Infra Red Methods.
Abstrak: Feeds analysis using proximate analysis involv.es the determination of moisture, ash, fat, crude protein, crude fiber and nitrogen free of extract (NFE). Feed moisture content determin is dry matter of feeds, so that accurate of moisture value influences nutrient content of feeds. Moisture determination method with oven is used for all feeds and ration except volatile component and drying sample with contant weight. Toluene destilation was used for feeds which containt fat and volatile component beside water and through this way it will get the exact result, because lipid oxidation and sugar decomposition can be avoided. Infra red method was done fastIy and easily any accuration. This research was conducted to calculate conversion value between oven and infrared on toluene destilation. The material were used com, soybean meal, king grass and Leucaena leucocephala. The design of this research was factorial Completely Randomized design (3x4) and 3 replication. The factor of treatment Factor A: moisture analysis method (oven, toluene destilation and infrared) and factor B kind of feeds (com, soybean meal, king grass and Leucaena leucocephala). The data were statistifically analyzed by Anova and contrast orthogonal was used to compare the treatment difference. The treatment of analysis method and kind of feeds were significantly affected (P<0.0l) on moisture. The regretion result with linier regretion equality to all kind of feeds Y = -5.07 + 1,00X (r = 0.99) on oven method (X) to the toluene destilation (Y) and tinier regretion equality to all kind of feeds Y = -1.83 + 1.21X (r = 0.99) for infrared method (X) on toluene destilation (Y). Key word: moisture content, drying oven, toluene destilation, infrared, convertion value.
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Judul: Validation of moisture content method in seasoning powder using moisture analyzer halogen HB-43S, as alternative of oven and karl fischer method
Abstrak: In seasoning industries, moisture content of the product is one of important parameters to be measured and reported to assure the food product quality. The common analysis method to measure it in the food industry is Loss on drying (LOD) method by oven and Karl Fischer method. The result of LOD method is recognized as moisture content, while the result of Karl Fischer method commonly known as water content. The method that preferably used by PT. Givaudan Indonesia is Loss on drying method. This research aimed to obtain the heating conditions (temperature) in Moisture Analyzer Halogen HB43-S which can make the analysis result of this equipment will close to the result of LOD method using oven UM-400. The data obtained will be tested statistically using Dunnett Test method that compare these with the control. The result revealed that the use of Moisture Analyzer HB43-S at 105oC provided similar result to oven UM-400 method, however the use of oven methods is still more efficient rather than using Moisture Analyzer for the higher number of samples that more than 30. Moisture analyzer efficiently used for the limited samples only. Base on this research result we will use Moisture Analyzer method for handling the urgent request only. Karl Fischer method suitable for derivate sucrose products, it is able to replace oven analysis to measure vanilla flavour. This validation is needed to give information and data that can be used to expedite the approval of products.
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Judul: Rencana pengembangan koridor sungai kapuas sebagai kawasan interpretasi wisata budaya Kota Pontianak
Abstrak: Sungai Kapuas sebagai sungai yang membelah Kota Pontianak merupakan sungai terpanjang di Indonesia (1681 km) yang memiliki fungsi ekonomi yang penting bagi kehidupan masyarakatnya. Di sampingn itu Sungai Kapuas merupakan awal dimulainya kebudayaan kota khususnya budaya melayu, namun perkembangan aspek ekonomi masyarakat pada kawasan Sungai Kapuas sering melupakan aspek budaya dan ekologi setempat sehingga hampir hilang dan terlupakan. Untuk itu perlu perencanaan tapak guna pengembangan koridor Sungai Kapuas sebagai aktivitas wisata budaya Kota Pontianak.
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