DESIGN AND MANUFACTURE OF A FISH PELLET MACHINE WITH A SCREW EXTRUDER METHOD CAPACITY OF BATTER 2.35 TONS/HOUR

The design of this fish pellet production machine is based on the working principle of a screw extruder. The working principle of this screw extruder is used for compaction by pushing the dough in the mold which ultimately results in fish pellets in accordance with the size of the mold hole continuously. Screw extruder is made by cutting the steel plate to form a ring. Then the steel plate is spiral formed by heat treatment and then welded to the screw extruder shaft. A binding pellet machine with screw extruder method has been successfully made with components in the form of hopper, screw extruder, screw cylinder, reducer, motor and mold plate. The screw extruder is capable of delivering the dough material at 2.23 m3/hour with a rotation of 35 rpm with a screw diameter of 6 inch. This fish pellet is driven by an electric motor with 1 HP power. This electric motor will drive the reducer, then turn the screw extruder. This fish pellet production machine has produced a fish pellet production capacity of 2,35 ton/hour

CEMARAN ANGKA LEMPENG TOTAL (ALT) DAN ANGKA KAPANG KHAMIR (AKK) PADA BOLU KUKUS DENGAN LAMA PENYIMPANAN 3 HARI

ABSTRAK Pendahuluan: Bolu kukus merupakan jajanan pasar yang digemari oleh semua kalangan masyarakat. Jajanan ini memiliki daya simpan yang singkat. Penyimpanan bolu kukus lebih dari 3 hari dapat meningkatkan faktor resiko pertumbuhan jamur dan bakteri kontaminan. Tujuan penelitian ini adalah untuk mengetahui cemaran Angka Lempeng Total (ALT) dan Angka Kapang Khamir (AKK) pada bolu kukus yang di produksi oleh prodeusen di Desa Bebalang Bangli dengan lama penyimpanan 3 hari pada suhu ruangan (270C) dan mengidentifikasi jamur apa saja yang mengkontaminasi bolu kukus. Metode: Penelitian yang digunakan adalah eksperimental, sampel yang digunakan adalah bolu kukus yang dibuat oleh produsen yang kurang dari 18 jam. Jumlah sampel yang digunakan adalah 15 buah bolu kukus dari 3 produsen rumah tangga. Hasil: Angka Lempeng Total (ALT) pada produsen A sebanyak 897×104 CFU/mL, Produsen B sebanyak 86×104 CFU/mL, Produsen C sebanyak 167×104 CFU/mL.Hasil penelitian Angka Kapang Khamir (AKK) didapatkan hasil yang melebihi batas standar SNI 7388-2009, menyatakan standar Angka Kapang Khamir (AKK) pada roti yaitu batas maksimum 1×104 koloni/g. Hasil Angka Kapang Khamir (AKK) Produsen A sebanyak 1,85×104 CFU/mL, Produsen B sebanyak 8,4×104 CFU/mL, Produsen C sebanyak 12,5×104 CFU/mL. Hasil pengamatan jamur kontaminan didapatkan 3 spesies jamur yaitu Aspergillus flavus, Aspergillus fumigatus dan Rhizopus stolonifer. Diskusi: Hasil penelitian yang telah dilakukan didapatkan hasil yang melebihi batas standar SNI 7388-2009 yang sudah ditetapkan yaitu ALT dan AKK batas maksimum 1×104 koloni/g. Kata kunci : Angka Lempeng Total (ALT) Angka Kapang Khamir (AKK), bolu kukus, Aspergillus flavus, Aspergillus fumigatus dan Rhizopus stolonifer. Introduction: Steamed cake or “bolu kukus” is one of the most favorite cake in traditional market. Steamed cake has a short shelf life, in more than 3 days of storage it may increase the risk factors of bacteria and mold contamination. The aim of this research is to know bacterial and mold contamination of traditional steam cake using standard plate count and yeast and mold plate count after 3 days of storage (270C) and also to identify type of mold in sample. Method: Type of this study is experimental study, using 15 steamed cake as a sample. Sample was taken from 3 traditional steamed cake producer in Bebalang Village, Bangli and stored in room temperature (270C). Result: Meanwhile in sample the total bacteria using standard plate count are 897x104 colony/ g (A producer), 86x104 colony/ g (B producer) and 167x104 colony/g (producer C). Yeast and mold plate count also show that contamination are more than SNI 7388-2009 (1x104 colony/g). The result shows that yeast and mold contamination are 1.85 × 104 colony /g (A Producer), 8.4 × 104 colony/g (B producer) and 12.5 × 104 colony/g (C Producer). Identification result shows that mold contaminant in traditional steamed cake is Aspergillus flavus, Aspergillus fumigatus and Rhizopus stolonifer. Discussion: The result of this study show that total bacterial and fungi of steamed cake after 3 days of storage are more than standard using Standar National Indonesia 7388-2009 (SNI 7388-2009). The maximum contaminant level of bacteria using SNI 7388-2009 is 1x104 colony/g. Key words : Standard Plate Count, Yeast and Mold Plate Count, Aspergillus flavus, Aspergillus fumigatus, Rhizopus stolonifer, Traditional Steamed Cake.