Sains, Teknologi dan Ekonomi Bisnis

Zat additive adalah zat tambahan yang diberikan untuk menambah (seperti pemutih, pengawet, perasa, pewarna) dari produk. Ada 2 zat additive yaitu alami dan sintetis.

> Asam / Natrium / Kalium benzoat (kecap dan saus), Natrium / Kalsium propionat (roti dan kue), Asam sorbat (minuman aroma jeruk), Etilen oksida dan Etil format (bumbu dan kacang - kacangan), Natrium nitrit (daging olahan), Natrium metabisulphite, Kalsium benzoat (bir dan minuman), Kalsium / Kalium sorbat, Kalium / Asam propionat, Formalin dan Boraks

> Benzaldehid (buah lobi), Etil butirat (nanas), Oktil asetat (jeruk), Amil asetat (pisang), Amil valerat (apel), Mono Sodium Glutamat (MSG / Vetsin)

> Hidrogen peroksida, Natrium hipoklorit, Kalsium hipoklorit (kaporit)

> Asam askorbat, Butil Hidroksi Anisol (BHA), Butil Hidroksi Toluena (BHT)

Referensi : Diolah dari berbagai sumber 

ARTIKEL TERKAIT :
1. AWAS Bahan Berbahaya di Sekeliling Kita
2. Pembuatan Reagent Untuk Analisa Laboratorium
3. Pemutihan dan Pengawet Sambal Petis

PPM (Part Per Million) / BPJ (Bagian Per Juta) adalah banyaknya materi yang diberikan per 1 juta bahan (10^-6). Penggunaan bahan additive atau residu biasanya menggunakan standar ini, karena ambang batas yang diperbolehkan sangat kecil.

Atau jika dianggap volume dan massa sama misalnya densitas air, maka 1 ppm = 1 mg/L
^oAPI (American Petroleum Institute) = satuan untuk menyatakan berat jenis minyak dengan membutukan nilai dari Specific Gravity (SG).

^oBe (Baume) = satuan yang biasanya untuk menyatakan tingkat konsentrasi suatu bahan tapi lebih tepatnya massa jenis cairan. Ini konversi ^oBe ke berat jenis (ρ) pada suhu 60 ^oF

Do you know about Chemical Engineering? there is a little story abouit it from my experience why I choose this department. Actually, I have a passion in health field and until I spend my live in this department. In this department, I found a lot of knowledge and experience about innovation and technology process. Chem. Eng makes my live changed because I learned about chemical process in scale indutries and this is very unusual for me. I can knowledge about react many substance to be changed other substance that have different characteristic then the first

Until mid - half semester of total semester at my college, I have not found sense in this department, I still think about medicine department is the best choice in life. But, from day to day I found sense in this department and I also perform like that. Many practical in the laboratory applied and this made me have a challenge to get a lot of knowledge. Here I learned character and high discipline such as practical, research and presentation with lecturer. This character still brought until now and I'm very happy with that lesson, now I feel that lesson required in my job and really applied in the job world.

My message from my experience choose Chem. Eng is don't regret choose that department, because it is one of department which learn all of study in engineering. Chem. Eng learn about process, construction, electric, instrumentation control, mechanical process, environmental management, statistic, economic, design and many others. So, you will get a lot of knowledge and more ready if you will looking for a job and if you are positioned in any position so you have a basic knowledge in the field. Many friends tell about interest in Chem. Eng, by their opinion Chem. Eng is a king in industrial because they know that leading project and production.  Most of job vacancies where empty is Chem . Eng and wherever you see job vacancies, try look that Chem. Eng almost fill in vacancy and why these thing happen? because all of industries need process in manufacturing product so engineer in Chem. Eng can handle this position.

I have a great expectation to be a real engineer, can be a inovator with update innovation. I will do research in according to my educational background. Can provide for many people sharing knowledge so that have benefit for me and other people.

Pada industri pembuatan sambal cabe, biasanya menginginkan produknya keliatan lebih cerah dan bersih karena selama ini yang sering ditemui adalah warna kotor, dimana ini dipengaruhi oleh penggunaan bahan baku yang tidak dijaga dan cenderung sembarangan. Penggunaan Zat X ini dapat memberikan efek pencerah pada sambal.

• Zat X Diberikan pada Saat Perendaman Bahan Baku

1. Bahan baku sambal seperti cabe, bawang merah dan bahan penunjang lainnya dipotong sekitar 2 cm agar luas permukaan kontak besar dan pori – pori terbuka 
2. Melakukan perendaman di larutan Zat X 20% sekitar 15 menit 
3. Memblender bahan sampai benar – benar hancur 
4. Menggoreng bahan dengan ditambah bahan seperti gula dan minyak goreng selama 15 menit 
5. Mengangkat dan menyimpan dalam wadah dengan perbedaan kondisi sambal seperti penyimpanan saat panas, penyimpanan saat pendinginan selama 15 menit, penyimpanan dengan penambahan Zat X lagi saat sudah dingin dan penyimpanan saat benar – benar sudah dingin sekitar 30 menit

• Zat X Diberikan pada Saat Penggorengan Bahan Baku 

1. Memblender bahan baku sampai hancur 
2. Menggoreng bahan dengan menambahkan air, gula, minyak dan Zat X sekitar 15 menit 
3. Mengangkat dan menyimpan dalam wadah dengan perbedaan kondisi sambal seperti penyimpanan saat panas, penyimpanan saat pendinginan selama 15 menit, penyimpanan dengan penambahan Zat X lagi saat sudah dingin dan penyimpanan saat benar – benar sudah dingin sekitar 30 menit

• X substance given while submerged raw material 

1. Raw material of chili sauce are chili, red union and other support material cut approximately 2 cm so that  enlarge contact surface area and opening the pores
2. Doing submerged in the X substance solution about 15 minutes
3. Blending raw material until broken
4. Frying raw material with adding such as sugar and palm oil during 15 minutes
5. Pick up and save in the container with different condition sauce such as save while hot, while cold during 15 minutes, with adding X substance in cold condition and saving while cold about 30 minutes

• X substance given while frying raw material

1. Blending raw material until broken
2.  Frying raw material with adding such as water, sugar, palm oil and X substance about 15 minutes
3. Pick up and save in the container with different condition sauce like save while hot, while cold during 15 minutes, with adding X substance in cold condition and saving while cold about 30 minutes"

1. Menyiapkan Zat X Liquid kadar 10%, 20%, 30% dan 40% wt dan Zat X Powder kadar 6%, 8% dan 10% wt
2. Menyiapkan peralatan seperti Erlenmeyer tempat pemanasan Zat X di hot plate
3. Merangkai alat sehingga uap yang dihasilkan erlenmeyer ditangkap di alat yang ada saringannya tempat susu kedelai powder
4. Menunggu sekitar 15 menit kemudian mengangkatnya dan mengeringkan di oven pada suhu 50 ^oC
5. Setelah 5 menit, mengangkatnya dan menyiapkan di seal plastic

1. Preparing liquid X substance with concentration 10%, 20%, 30% and 40% wt and powder  X substance with concentration 6%, 8% and 10% wt
2. Preparing equipment like erlenmeyer as heating place X substances in the hot plate
3. Assembling  equipment so that vapor that produced in the erlenmeyer is catched in the screening equipment as place of soybean milk powder
4. Waiting about 15 minutes then pick up and drying in the oven at temperature 50 ^oC
5. After 5 minutes, pick up and preparing in the seal plastic"