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All Journal Jurnal Kimia dan Kemasan Jurnal Kimia dan Kemasan
Djumarman Djumarman
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Chemical Engineering, Chemistry & Bioengineering Chemistry Materials Science & Nanotechnology

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Aseptic Packaging Djumarman Djumarman
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN II NO.5 JANUARI 1977
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4858

Abstract

The choice of a packaging material for a particular product raises a number of im­ portant considerations. The term aseptic packaging here is refer to conditions· sufficiently controlled that viable microbiological contamination of a product during packaging does not occur or is within practical limits for the subsequent usual comercial storage and distribution. This means that occasionally a very low level of contamination from the container or airbone sources may occur but does not result in spoilage.
Kegiatann Penelitian Dan Pengembangan Untuk Menemukan Pestisida Baru Djumarman Djumarman
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN NO.35 TRIWULAN I 1987/1988
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4950

Abstract

Developing a commercial pesticide is an expensive and time consuming process. Moving a single product from the discovery phase to the market­ place can take a decade of work and will cost many millions of dollars before the additional tens of millions needed to design and build a production faci­lities. A significant portion of the research and development process is testing to determine that the product works againts the pests it was made to control. Part of this process is balancing the expenses of using the pesticide again ts the market value of the resulting increased crop yield.
Pengaruh Perlakuan Penambahan Sulfit dan Sorbat terhadap Mutu Lada Hijau Kering Selama Penyimpanan Endah Djubaedah; djumarman Djumarman; Edwin Rachmat; Mochamad Noerdin
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 26 NO. 1 APRIL 2004
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4699

Abstract

Penelitian pengaruh penambahan sulfit dan sorbat terhadap mutu lada hijau kering selama penyimpanan telah dilaksanakan. Kandungan piperin lada hijau kering berkurang dari 3% menjadi 0,9% selama penyimpanan 6 minggu. Perlakuan tanpa sorbat menghasilkan produk yang kandungan piperin menurun lebih besar daripada perlakuan dengan sorbat 500 ppm. Kombinasi perlakuan NaCl, NaHS03 dan asam sorbat dapat menghambat reaksi pencoklatan dan pertumbuhan mikroorganisma seperti yang ditunjukkan oleh tingginya derajat warna hijau dan rendahnya nilai angka lempeng total. Perlakuan sorbat 500 ppm mempunyai pengaruh yang nyata terhadap ratio rehidrasi selama penyimpanan. Perlakuan perendaman dalam larutan NaCl 20% selama 24 jam sebelum dilakukan blanching dengan larutan NaHS03 0, 15% dan asam sorbat 500 ppm merupakan perlakuan terbaik.
Pengaruh Drajat Kehalusan Dalam Pengaktipan Bentonit Clay Dengan Asam Sulfat Djumarman Djumarman
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN III NO.9 JANUARI 1978
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4879

Abstract

The effect of mesh size of bontonite clay before activation process has been investigated in Industrial Rese­arch Institute Jakarta. Bentonit clay being used was from Tambelang, Karawang. The result indicated the finer the clay the better the result. Treatment un­der pressure could minimize time and conentration of acid.
Plastik Sebagai Bahan Kemasan Makanan Koentoro Soebijarso; djumarman Djumarman
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN IV NO.13 & 14 JANUARI & APRIL 1979
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4914

Abstract

The advantage of plastic usage as packaging material are light,not fra­gile, not rusted, easy colored, easy formed for various designs, available in various types, not expensive, etc.The main factors in selecting of packaging material for food packaging are: the characteristics of the raw material/food material, the characteristics of the packaging material , environmental factors, and the method of food preservation. Physically, plastics for packaging can be divided into rigid plastic, semi­rigid, and flexible.
Pengaruh Ukuran Partikel Beberapa Insektisida Terhadap Efektivitas Dalam Aplikasinya Djumarman Djumarman
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN NO.36 TRIWULAN II 1987/1988
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4957

Abstract

The importance of particle size in relation to activity have been reviewed. Studies with DDT indicated that there is an inverse relationship exists between the DDT crystal size and effectiveness. Field tests with chlorpyrifos showed that finer particled wettable powder were more active againts the cotton bollwonn than the larger particles which formed on the plant from emulsion sprays. But, control of codling moth with chlor­ pyrifos showed that a larger particled wettable powder remains toxic to just inster larvae for longer than finer particles. Other experiments showed that first inster larvae of cabbage white Butterfly picked up and dropped tha largest particles of carbaryl, whilethe smallest adhere too strongly to the plant surface.
Iodisasi Garam Djumarman Djumarman
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN III NO.11 & 12 JULI & OKTOBER 1978
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4908

Abstract

Iodization of salt is processe in which iodine in the form of potassium Iodate solution, is added. into salt , The materials needed for the purpose are : salt (NaCl), potassium iodate (KIO3) and water. Iodized salt in Indonesia should contain 40 ppm of potassium Iodate,with 10 ppm tolerable deviation.  
Pengaruh Berbagai jenis Bahan Container dan Antioksidan Terhadap Mutu Minyak Goreng Selama Penyimpanan Djumarman Djumarman
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN I NO.4 OKTOBER 1976
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4844

Abstract

Pengaruh Berbagai jenis Bahan Container dan Antioksidan Terhadap Mutu Minyak Goreng Selama Penyimpanan
PERBANDINGNAN UMUR AMPAS DAN PERBANDINGANNYA DENGAN PELARUT ORGANIK PADA EKSTRAKSI OLEORESIN PALADARI AMPAS PENYULINGAN MINYAK PALA (Myristica Fragrans Houtt) Djumarman Djumarman; S. Ketaren; Bowo Yogo Libritanto
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 27 NO. 1 APRIL 2005
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.3574

Abstract

Penyulingan minyak pala (Myristica Fragrans Houtt) yang dilkaukan oleh industri kecil banyak menghasilkan ampas yang saa,t ini hanya ditumpuk atau dibuang. Penelitian ini dilakukan untuk mengekstrak oleoresin dari ampas pala tersebut dengan rendemen yang tinggi dan kualitas baik. Ekstraksi dilakukan menggunakan pelarut organik. Faktor yang diteliti adalah umur ampas dalam tumpukan yang dihitung sejak dibongkar dari ketel penyullingan dan perbandingan antara ampas pala dan pelarut. Umur ampas yang dipelajari pengaruhnya adalah 1 hari, 14 hari, dan 28 hari; sedangkan perbandingan ampas dengan pelarut yang dipelajari adalah 1:2, 1:3, 1:4, dan 1:5. Dari hasil penelitian pendahuluan diperoleh hasil bahwa jenis pelarut yang dipilih adalah heksan. Penelitian lebih lanjut menunjukkan bahwa perlakuan yang paling baik adalah perlakuan dengan menggunakan ampas berumur 1 hari dengan menggunakan perbandingan ampas : heksan = 1:3. Dari perlakuan ini diperoleh oleoresin dengan rendemen 4,89% dengan karakteristik : kadar minyak atsiri 7,67%, bobot jenis 0.8913, indeks bias 1.484, kadar abu 0,03%, bilangan iod 18.40, bilangan asam 7.13, dan bilangan penyabunan 207.81. Sedangkan asam lemak yang dominan dalam oleoresin yang diperoleh adalah asam mirstat 54.99%
Plastik Sebagai Bahan Kemasan Makanan Koentoro Soebijarso; djumarman Djumarman
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN IV NO.13 & 14 JANUARI & APRIL 1979
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5241.493 KB) | DOI: 10.24817/jkk.v0i0.4914

Abstract

The advantage of plastic usage as packaging material are light,not fra­gile, not rusted, easy colored, easy formed for various designs, available in various types, not expensive, etc.The main factors in selecting of packaging material for food packaging are: the characteristics of the raw material/food material, the characteristics of the packaging material , environmental factors, and the method of food preservation. Physically, plastics for packaging can be divided into rigid plastic, semi­rigid, and flexible.
Co-Authors Bowo Yogo Libritanto Edwin Rachmat Endah Djubaedah Koentoro Soebijarso Mochamad Noerdin S. Ketaren