Peramalan Penjualan Olein Curah di Perusahaan Pengolahan Kelapa Sawit Menggunakan Double Moving Average

Bulk olein is one of the products produced by Palm Oil Processing Company. Bulk cooking oil controls 75 percent of the production market share in Indonesia and about 77.5 percent of households in Indonesia use bulk cooking oil because the price is cheaper than packaged cooking oil. Demand for olein in the future is predicted to be continued to increase, so it is necessary to estimate future sales so that production activities become more effective and efficient. The method used in this study is the double moving average (DMA), which is one of the forecasting methods with data that has a trend. The calculation will be done by comparing the result of 3 moving, 4 moving and 5 moving. Forecasting error is calculated using mean absolute percentage error (MAPE). The calculation results show that the average MAPE from DMA with 5 moving has the smallest value. To verify these results, an analysis of the processed data was carried out, namely looking for data with the furthest distance from the linear line, namely t3 data and t7 data. The data is omitted in data processing and then the MAPE error value is recalculated. The results obtained are that DMA with 3 moving results have the smallest error, which is 11.863 percent. For this reason, the chosen forecasting calculation is a double moving average with 3 moving.

Artisanal refining of crude oil in the Niger Delta: A challenge to clean-up and remediation in Ogoniland

While the activities of multinational oil corporations contribute significantly to oil pollution and environmental degradation in most oil-producing countries, the extent to which illegal artisanal refineries contribute to the environmental problems in Niger Delta remains unclear. Extant literature attributes this to the expanding activities of the artisans as well as the use of crude technology in illegal oil refining. Given the widespread nature of the artisanal oil-refining economy in the Niger Delta region, we assess its contribution to the growing environmental pollution in the region. By artisanal oil refining, we mean small-scale crude oil processing or subsistent distillation of petroleum that is often outside the boundaries of the state law. This study links the continual failure of the clean-up programme in the Niger Delta to the booming artisanal crude oil-refining economy in the region. Using predominantly qualitative methods of data collection and content analysis, we adopted the enterprise value chain analysis to underscore the underlying local economic interests and external economic opportunities that sustain oil bunkering, oil theft and petro-piracy. We conclude that these illegal refining processes significantly undermine the Ogoniland clean-up project and make the remediation programme unsustainable in Nigeria.

Pembuatan Konsentrat Protein Ampas Kelapa (Cocos nucifera L.) Bebas Lemak pada Berbagai Konsentrasi NaOH

Coconut pulp contains up to 18.2% protein which is one of the wastes from coconut oil processing. Protein from coconut pulp can be used in the manufacture of protein concentrates which are widely used in the food industry. The purpose of this research is to determine the concentration of NaOH that can produce the yield and protein content of coconut pulp protein concentrate. Coconut pulp protein was extracted with NaOH at various concentrations of 0.5, 1, 1.5, 2, and 2.5 M, then continued with salting out using salt (NH4)2SO4 with a saturation of 65%. The crude protein content of coconut pulp protein concentrate was determined by the Kjeldahl method. The results showed that the use of 0.5 M NaOH resulted in the highest protein content of coconut pulp protein concentrate, which was 71.30% with a yield of 14.42%.

Utilization of By-Product of Groundnut Oil Processing for Production of Prodigiosin by Microbial Fermentation and Its Novel Potent Anti-Nematodes Effect

This study aimed to reuse groundnut oil processing by-product, groundnut cake (GNC) for the low-cost production of prodigiosin (PG) via microbial technology and to assess its novel potential application for the management of black pepper nematodes. Serratia marcescens TUN02 was found as the most active PG-producing strain. Various small-scale experiments conducted in flasks indicated that GNC at 1% may be used as the sole carbon/nitrogen source for cost-effective PG production by fermentation. Notably, no further commercial ingredients and salts are required to supplement into the culture medium of this fermentation. PG was further investigated for scale-up production in a 14-L bioreactor system and PG was produced at high yield (6886 mg/L) with large-scale volume (4 L) in a short cultivation time (10 h). PG was then purified and its nematicidal activity was evaluated and showed effective inhibition of juveniles and egg hatching of Meloidogyne incognita species, harmful on black pepper, with low IC50 values of 0.2 and 0.32 mg/mL, respectively. The simple medium containing 1% GNC is the first report of cost-effective biosynthesis of PG, as well as potential in vitro anti-egg hatching activity of PG. These results indicated the potential application of GNC for low-cost bioproduction of PG for promising and novel use in the management of black pepper nematodes.

Study on Key Aroma Compounds and Its Precursors of Peanut Oil Prepared with Normal- and High-Oleic Peanuts

High-oleic acid peanut oil has developed rapidly in China in recent years due to its high oxidative stability and nutritional properties. However, consumer feedback showed that the aroma of high-oleic peanut oil was not as good as the oil obtained from normal-oleic peanut variety. The aim of this study was to investigate the key volatile compounds and precursors of peanut oil prepared with normal- and high-oleic peanuts. The peanut raw materials and oil processing samples used in the present study were collected from a company in China. Sensory evaluation results indicated that normal-oleic peanut oil showed stronger characteristic flavor than high-oleic peanut oil. The compounds methylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine and benzaldehyde were considered as key volatiles which contribute to dark roast, roast peanutty and sweet aroma of peanut oil. The initial concentration of volatile precursors (arginine, tyrosine, lysine and glucose) in normal-oleic peanut was higher than in high-oleic peanut, which led to more characteristic volatiles forming during process and provided a stronger oil aroma of. The present research will provide data support for raw material screening and sensory quality improvement during high-oleic acid peanut oil industrial production.