Imam Santoso

Optimizing Vitamin E Purification from Unsaponiable Matter of Palm Fatty Acids Distillate by Low Temperature Solvent Crystallization

Palm fatty acid distillate (PFAD), a by-product of deodorization in palm oil refining, contains about 0.7%-1% vitamin E. The advantage of PFAD over other vitamin E sources is higher amount of tocotrienols than that of tocopherols. Vitamin E purification of unsaponiable matter of PFAD was aimed to remove other impurities to obtain high vitamin E concentration, mainly tocotrienols. This research used low temperature solvent crystallization to purify vitamin E. To optimize response of vitamin concentration, a response surface method was applied with three factors, i.e., the ratio between solvent and unsaponifiable matter (A), crystallization temperature (B), and crystallization time (C). The relation of three factors was quadratic with equation Y = -128.54361 + 41.33904A - 0.87995B + 1.58941C + 0.00290AB - 0.044324AC + 0.00120BC - 3.33113A 2 - 0.039535B 2 - 0.02710C 2 . The optimum crystallization condition was obtained at ratio of solventto unsaponifiable matter of 6.04:1, crystallization temperature of -10.54 °C, and crystallization time of 24.16 hours. Vitamin E enriched fraction from optimum crystallization conditions contained vitamin E of 20.13% (w/w).

ANALISIS EFEKTIVITAS KINERJA DALAM KLASTER AGROINDUSTRI MAKANAN RINGAN DI KOTA MALANG

The development of snacks cluster is one effort to improve the business performance of SMEs Agroindustry scale in Malang. This study was conducted in centers tempe h chips industry and industrial centers marning corn. The main problem centers snack food industry in Malang, among others; aspects of management, technology and production systems. This is thought to be one cause of the lack of effectiveness in the performance of clusters. The purpose of this study was to analyze the influence of variables management, technology and production systems on the effectiveness of performance cluster snacks in Malang. Methods of data analysis using a modeling GSCA use. The analy sis shows that the management and technology variables significantly influence production systems. However, both these variables do not directly affect the effectiveness of the performance of the cluster snacks.