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Journal : Jurnal Riset, Inovasi, Teknologi

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Pembuatan Teh Herbal Dari Daun Sukun (Artocarpus Altilis) dan Bunga Melati (Jasminum Sambac) Humairah, Amanda; Putra, Alfian; Nahar, Nahar
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 3, No 1 (2024): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v3i1.6158

Abstract

Herbal tea is a mixture of flowers, leaves, seeds, roots, or dried fruits used as a medicinal drink. Breadfruit leaf jasmine flower herbal tea is an herbal drink made in the form of tea powder using breadfruit leaves jasmine flowers which have many benefits including, Lowering cholesterol levels, lowering high blood pressure, kidney failure, treating heart disease, stomach acid, diabetes. Herbal tea makers use variations of the withering process for (4 days, 5 days, and 6 days) and the drying method using an oven for 10 minutes at a temperature of 75 ℃. The tests carried out include yield tests, water content, ash content, antioxidant activity tests using the DPPH method, tannin tests, flavonoids and organoleptic tests. The results showed the best herbal tea at 6 days of withering and compared its composition with sample 3 (TH3). The yield obtained was very low, although there was a reduction in raw materials to the product, the quality of the tea was the best because the air obtained was in accordance with the provisions of SNI No. 3.4%. 3836. 2013 and knowing the quality of life of herbal tea which was 10.6%. antioxidants contained in herbal tea breadfruit leaves have strong antioxidant content, has been proven in the IC50 equation as much as 4.865 in accordance with the provisions of less than 50 indicating the amount of antioxidant content In herbal tea made from jasmine leaves and flowers, the tannin content is 112 mg / kg body weight per day. Testing of flavonoid samples changed color to yellow which indicates positive flavonoids in herbal breadfruit jasmine leaves.
Pembuatan Hand And Body Lotion Dari Ekstrak Rimpang Kunyit Dengan Menggunakan Metode Maserasi Ariani, Nita; Nahar, Nahar; Diana, Selvie
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 1, No 1 (2022): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v1i1.3702

Abstract

Turmeric (Curcuma longa) is one of the most useful plants that can grow and develop throughout Indonesia. Turmeric is known to have high curcumin content so it has several pharmacological effects such as antioxidants. This study aims to produce a turmeric extract lotion preparation and to test the physical quality according to the Indonesian National Standard (SNI-16-4399- 1996). This research method is experimental which consists of making simplicia and extraction using maceration with 96% ethanol as solvent. The formulation used turmeric extract with a volume of 1 ml, 3 ml and 6 ml and the addition of carrageenan concentrations with a mass of 1gr, 1.5gr, 2gr, 2.5gr and 3gr. Evaluation of the physical quality characteristics of lotion preparations included organoleptic observation, homogeneity testing, absorbency test and pH test. The results showed that the three extract concentration formulas produced a homogeneous lotion, thick, smooth texture, odorless, light yellow, light orange and yellow. Hand and body lotion with the use of 3gr carrageenan added with 6 ml turmeric extract resulted in a homogeneous appearance; pH 7.0; viscosity 23600 cPs. The addition of turmeric extract produces hand and body lotion that meets the standards of SNI 4399-1996.
Analisis Pengaruh Variasi Komposisi Bahan Baku Terhadap Kualitas Briket Dalam Aplikasi Pembakaran Aulia, M. Dava; Nahar, Nahar; Sariadi, Sariadi
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 3, No 2 (2025): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v3i2.7441

Abstract

This study examines the characteristics of briquettes from the composition of coffee grounds, wood powder and coconut shells using adhesive variations. This study was designed using independent variables, namely variations in the composition of raw materials using samples (A, B, C) % and adhesives (10, 12, 15). The raw materials are carbonized at a temperature of 300°C.  The process of making briquettes begins using charcoal crushing and uniformity of charcoal particle sizes to 40/60 mesh, charcoal mixed with tapioca flour as the adhesive material, then briquette dough is formed and molded using a pressure of 7 bars and dried in an oven at a temperature of 105°C for 2 hours. Furthermore, charcoal is characterized including 5 test parameters, namely moisture content, ash content, calorific value and combustion rate, then the best results are analyzed by Thermal Gravimetry Analysis (TGA). The best results obtained from this study were in the form of B2 samples using a ratio of 35 : 65 for coffee grounds: coconut shells using an adhesive concentration of 12%. The moisture content value was 6.12%, the ash content was 6.21%, the burning rate was 0.192 grams/minute and the calorific value was 6067.03 cal/g. The results obtained in this study stated that the moisture content, ash content, and calorific value had met SNI 01-6235-2000. The conversion of the calorific value of 1 kg of arabica briquettes creates an electric power of 6,683 kWh/kg, so to get 1 kWh of electrical energy requires 0.142 kg.
Co-Authors A, Bakhtiar Alfian Putra Amri Amri Anisah, Yuli Anwar Anwar Arhami, Muhammad Ariani, Nita Ariefin, Ariefin Aulia, M. Dava Dewi, Ratni Diana, Selvie E. Elwina Elfiana Elfiana, Elfiana Fachraniah, Fachraniah Faisal Abdullah Halim Zaini, Halim Humairah, Amanda Indra Mawardi Irwan Irwan Lukman Hakim M. Yunus M.T., Ridwan, Muhammad Hatta Muhammad Reza Zulman Nurdin, Irwan Pardi Pardi, Pardi Rahmi, Nur Atikah Ratna Sari Ridwan, Ridwan Safriadi Safriadi Sami, Muhamma Sariadi Sariadi Syafruddin Syafruddin Taufik Taufik Turmizi, Turmizi Uswatun Hasanah Zulkifli Zulkifli