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Erra Yusnita
Pusat penelitian dan pengembangan hasil hutan
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PENGARUH LAMA PEMASAKAN BIJI TERHADAP RENDEMEN DAN SIFAT FISIKO-KIMIA MINYAK KEMIRI Erra Yusnita; B Wiyono; Hartoyo Hartoyo
Jurnal Penelitian Hasil Hutan Vol 19, No 1 (2001): Buletin Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2001.19.1.1-8

Abstract

Kemiri (Aleuritus mollucana Willd) plants are widely distributed in the tropical and sub tropical regions. Meanwhile, kemiri plant grows vastly almost anywhere in Indonesia. Kemiri nut meg can be used not only as food-seasoning, ingredients but also as a traditional medicine. The kernel portion of kemiri nut has high nutrition and energy (calorific) values, and so does its oil. The nut, is the meat part after removing the kemiri thell, could is further produced oil after having undergone certains extractions process.Kemiri nut oil has such specific characteristics that being easily dried under open air. Therefore, this oil can be used as volatilizing agent in the manufactures of paint and varnish.In addition, the properties of kemiri nut oil are affected by its extraction methods and quality of its raw material (kemiri nut). In this regard, the study is conducted to learn the effect of cooking duration on the yield and physico-chemical propertiesof the resulting oil. The aim of this study is to find out the optimal cooking duration capable of producing oil with satisfactory qualities.The results reveal that increase in the cooking duration are affected significantly the yield, specific gravity, light transmittion, free fatty acid (FFA) content, and iod number of the oil. Cooking duration for 30 minutes turned out to give optimum condition with respect to oil properties, i.e. yield at 49,94%, iod number = 158.657; FFA = 1.1399; specific gravity = 0.9211, and transmittion = 70.43.Keywords : yield, physico-chemical properties, cooking duration.
PENGARUH CARA PENGOLAHAN DAN BENTUK BAHAN TEMULAWAK (Curcuma xanthorrhiza Roxb) SEGAR TERHADAP MUTU PRODUK KERINGNYA Erra Yusnita; Abdul Hakim Lukman
Jurnal Penelitian Hasil Hutan Vol 17, No 2 (1999): Buletin Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.1999.17.2.67-76

Abstract

Temulawak (Curcuma xanthorrhiza Raxb), sebagai tanaman asli berasal dari pulau Jawa (Indonesia), telah  banyak  dimanfaatkan  untuk  obat-obatan   tradisional dan  industri  kecil makanan dan minuman. Disamping itu, komoditi temulawak ini telah banyak pula diekspor ke luar  negeri.  Dalam  pengolahannya menjadi  produk  temulawak  bermanfaat, pengeringan merupakan salah satu  tahapan yang  diterapkan. Pengeringan ini biasanya dilakukan  secara alami  dengan  memanfaatkan panas  sinar  matahari.  Sayangnya cara  ini  memiliki  beberapa kelemahan, seperti sukar diatur, dan mudah diserangjamur serta mengalami kontaminasi. Oleh sebab itu, adanya modifikasi  cara pengeringan perlu  dilaksanakan yaitu dengan  menerapkan perlakuan pendahuluan  perebusan  atau pengukusan. Disamping  itu adanya  cara pengirisan temulawak juga dilaksanakan yang diharapkan dapat mempengaruhi  efektifitas kedua perlakuan tersebut.Hasil  memunjukan bahwa baik perebusan atau pengukusan cenderung meningkatkon kadar air,  kadar pati dan zat sari  larut air dibandingkan  dengan  tanpa kedua perlakuan tersebut . Selanjutnya  pengirisan  menghasilkan  zat  sari  larut  air yang lebih  tinggi  daripada  tanpa pengirisan. Dilain hal adanya perlakuan perebusan atau pengukusan serta cara pengirisan  tak berpengaruh secara nyata tehadap kadar abu,  lemak, serat kasar dan protein. Adanya reaksi pewarnaan  khusus yang positif  memunjukan  bahwa adanya zat berkhasiat dalam temulawak seperti pati dan minyak atsiri.
PENGOLAHAN DEKSTRIN SAGU (METROXYLON RUMPHII) SECARA ENZIMATIS R Sudradjat; Erra Yusnita
Jurnal Penelitian Hasil Hutan Vol 20, No 1 (2002): Buletin Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4370.559 KB) | DOI: 10.20886/jphh.2002.20.1.55-69

Abstract

Sago tree (Metroxylon rumphii) is a potential source of starch and an important contributor of non timber forest products for foodstuff reserve because it has a high carbohydrate content particularly starch. The idea of converting sago starch into dextrin compound is to enhance wider use and increase the economic value of the this commodity. Dextrin has been known for its use as additives in textile industries, pulp/paper industries and pharmaceutical industries.A laboratory trial has been conducted to convert sago into dextrin harnessing the activities of particular enzymes. The aim of this trial was to figure out optimum condition of enzymatic 'sago-processing into satisfactory-quality dextrin, able to comply with the requirement of Indonesian National Standard (INS). The target is to obtain appropriate technology development in sago-derived dextrin.The result revealed that the optimum condition was obtained at substrate concentration of 25 percent with enzyme dosage at 0,9 gram per kg of substrate (dry-weight). In this condition, the dextrin solubility complies with the INS requirement; i.e 25 percent with enzyme dosage at 0,5 gram per kg of substrate (dry- weight).
PENGARUH KADAR STIMULAN TERHADAP PRODUKTIVITAS GET AH PO HON PINUS (Pin us merkussi Jungh. et de Vriese) PADA BERBAGAI TINGKAT UMUR DI DAERAH SUMEDANG, JAWA BARAT Erra Yusnita; S Sumadiwangsa; Dendi Setyawan; Erik Dahlian
Jurnal Penelitian Hasil Hutan Vol 19, No 3 (2001): Buletin Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5640.851 KB) | DOI: 10.20886/jphh.2001.19.3.165-174

Abstract

Pine (Pinus merkusii Jungh et.de. Vriese) trees have an important role on related industries endeavoring in forest products, due to the widespread utlilization on their potential wood as well as gum matters.Production of pine gum can be affected by the manner of its tapping, kind and percentage of stimulant agent, age and diameter of trees. and genotype factors. Related as such, this investigation was intended lo evaluate the effect of pine tree diameters and stimulant percentage on productivity of pine tapping. In addition, this investigation was also to evaluate whether the tapping orientations (i.e. north­. east­, south­, and west­directions) affected the gum productivity. The main aim was to find out which tapping manner turned out to be the most efficient, the most economic and the safest either lo the trees or to the tapping worker themselves and end up with the optimum and continuity of pine gum production. The pine trees selected for this investigation were the ones growing in Sumedang region, West Java (Indonesia).Results revealed that age of pine trees significantly affecfed the gum production. Tree age of 16, 26 and 31 year old produced gum at 50.15 gr, 81.94 gr, and 9. l7 gr respectively per tree stand. Meanwhile productivity was also affected by tapping orientation, in which the east direcfion of tapping on 16­ year old pine tree at stimulant level of either 15% or 20% brought about the optimum productivity. Likewise, optimum production was obtained from 26­year old pine tree at 15% stimulant percentage with north­ as well as south­direction of tapping, and frorn the 31 year old pine free stands at 25% stimulant by west­direction tapping.
PENGARUH SUHU DAN WAKTU PEMASAKAN BIJI KEMIRI TERHADAP SIFAT MINYAKNYA Erra Yusnita; Bambang Wiyono; Dendi Setyawan
Jurnal Penelitian Hasil Hutan Vol 17, No 2 (1999): Buletin Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2804.599 KB) | DOI: 10.20886/jphh.1999.17.2.101-112

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh suhu dan waktu pemasakan biji kemiri terhadap sifat fisiko - kimia minyak kemiri, sehingga didapat kondisi pemasakan biji yang terbaik : Rancangan percobaan yang dipergunakan adalah Acak Lengkap Faktorial,yang terdiri dari dua faktor, yaitu suhu pemasakan (A) dan waktu pemasakan (B). Faktor A dalam 3 taraf yaitu 950C, 1050C, 1150C, sedangkan faktor B dalam 4 taraf yaitu 20, 30, 40, 50 menit.Hasil analisis keragaman menunjukkan bahwa suhu dan waktu pemasakan tidak memberikan pengaruh yang nyata terhadap rendemen, bobot jenis, indeks bias dan bilangan peroksida minyak kemiri. Waktu pemasakan  berpengaruh nyata pada viskositas dan kadar asam lemak bebas, tetapi berpengaruh  sangat  nyata  pada bilangan iod. Juga didapatkan bahwa suhu dan waktu pemasakan, serta interaksi kedua faktor  berpengaruh sangat nyata pada bilangan penyabunan minyak kemiri. Interaksi kedua faktor hanya berpengaruh terhadap kejemihan  (transmisi).Hasil menunjukkan bahwa  rendemen minyak  kemiri yang tinggi dengan sifat fisiko  kimia yang baik diperoleh dari kombinasi suhu 950C dan waktu pemasakan 30 menit, yaitu 52,72 %, dengan sifat fisiko kimia yang dapat bersaing dengan minyak biji rami yaitu : bobot  jenis 0,9268,  indeks bias 1,4739, viskositas 50,37 cp, transmisi 79,30 %, kadar asam  lemak bebas 1,6380%, bilangan iod 158,75, bilangan peroksida  1,1572 mg 02 per 100 gr, dan bilangan penyabunan 191.12.      Altematif  lain kombinasi suhu dan waktu pemasakan adalah pada suhu 105°C dan waktupemasakan 20 menit.
PENGARUH LAMA PEMASAKAN BIJI TERHADAP RENDEMEN DAN SIFAT FISIKO-KIMIA MINYAK KEMIRI Erra Yusnita; B Wiyono; Hartoyo Hartoyo
Jurnal Penelitian Hasil Hutan Vol 19, No 1 (2001): Buletin Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2441.756 KB) | DOI: 10.20886/jphh.2001.19.1.1-8

Abstract

Kemiri (Aleuritus mollucana Willd) plants are widely distributed in the tropical and sub tropical regions. Meanwhile, kemiri plant grows vastly almost anywhere in Indonesia. Kemiri nut meg can be used not only as food-seasoning, ingredients but also as a traditional medicine. The kernel portion of kemiri nut has high nutrition and energy (calorific) values, and so does its oil. The nut, is the meat part after removing the kemiri thell, could is further produced oil after having undergone certains extractions process.Kemiri nut oil has such specific characteristics that being easily dried under open air. Therefore, this oil can be used as volatilizing agent in the manufactures of paint and varnish.In addition, the properties of kemiri nut oil are affected by its extraction methods and quality of its raw material (kemiri nut). In this regard, the study is conducted to learn the effect of cooking duration on the yield and physico-chemical propertiesof the resulting oil. The aim of this study is to find out the optimal cooking duration capable of producing oil with satisfactory qualities.The results reveal that increase in the cooking duration are affected significantly the yield, specific gravity, light transmittion, free fatty acid (FFA) content, and iod number of the oil. Cooking duration for 30 minutes turned out to give optimum condition with respect to oil properties, i.e. yield at 49,94%, iod number = 158.657; FFA = 1.1399; specific gravity = 0.9211, and transmittion = 70.43.Keywords : yield, physico-chemical properties, cooking duration.
PENGARUH CARA PENGOLAHAN DAN BENTUK BAHAN TEMULAWAK (Curcuma xanthorrhiza Roxb) SEGAR TERHADAP MUTU PRODUK KERINGNYA Erra Yusnita; Abdul Hakim Lukman
Jurnal Penelitian Hasil Hutan Vol 17, No 2 (1999): Buletin Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.1999.17.2.67-76

Abstract

Temulawak (Curcuma xanthorrhiza Raxb), sebagai tanaman asli berasal dari pulau Jawa (Indonesia), telah  banyak  dimanfaatkan  untuk  obat-obatan   tradisional dan  industri  kecil makanan dan minuman. Disamping itu, komoditi temulawak ini telah banyak pula diekspor ke luar  negeri.  Dalam  pengolahannya menjadi  produk  temulawak  bermanfaat, pengeringan merupakan salah satu  tahapan yang  diterapkan. Pengeringan ini biasanya dilakukan  secara alami  dengan  memanfaatkan panas  sinar  matahari.  Sayangnya cara  ini  memiliki  beberapa kelemahan, seperti sukar diatur, dan mudah diserangjamur serta mengalami kontaminasi. Oleh sebab itu, adanya modifikasi  cara pengeringan perlu  dilaksanakan yaitu dengan  menerapkan perlakuan pendahuluan  perebusan  atau pengukusan. Disamping  itu adanya  cara pengirisan temulawak juga dilaksanakan yang diharapkan dapat mempengaruhi  efektifitas kedua perlakuan tersebut.Hasil  memunjukan bahwa baik perebusan atau pengukusan cenderung meningkatkon kadar air,  kadar pati dan zat sari  larut air dibandingkan  dengan  tanpa kedua perlakuan tersebut . Selanjutnya  pengirisan  menghasilkan  zat  sari  larut  air yang lebih  tinggi  daripada  tanpa pengirisan. Dilain hal adanya perlakuan perebusan atau pengukusan serta cara pengirisan  tak berpengaruh secara nyata tehadap kadar abu,  lemak, serat kasar dan protein. Adanya reaksi pewarnaan  khusus yang positif  memunjukan  bahwa adanya zat berkhasiat dalam temulawak seperti pati dan minyak atsiri.
PENGOLAHAN DEKSTRIN SAGU (METROXYLON RUMPHII) SECARA ENZIMATIS R Sudradjat; Erra Yusnita
Jurnal Penelitian Hasil Hutan Vol 20, No 1 (2002): Buletin Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2002.20.1.55-69

Abstract

Sago tree (Metroxylon rumphii) is a potential source of starch and an important contributor of non timber forest products for foodstuff reserve because it has a high carbohydrate content particularly starch. The idea of converting sago starch into dextrin compound is to enhance wider use and increase the economic value of the this commodity. Dextrin has been known for its use as additives in textile industries, pulp/paper industries and pharmaceutical industries.A laboratory trial has been conducted to convert sago into dextrin harnessing the activities of particular enzymes. The aim of this trial was to figure out optimum condition of enzymatic 'sago-processing into satisfactory-quality dextrin, able to comply with the requirement of Indonesian National Standard (INS). The target is to obtain appropriate technology development in sago-derived dextrin.The result revealed that the optimum condition was obtained at substrate concentration of 25 percent with enzyme dosage at 0,9 gram per kg of substrate (dry-weight). In this condition, the dextrin solubility complies with the INS requirement; i.e 25 percent with enzyme dosage at 0,5 gram per kg of substrate (dry- weight).
PENGARUH KADAR STIMULAN TERHADAP PRODUKTIVITAS GET AH PO HON PINUS (Pin us merkussi Jungh. et de Vriese) PADA BERBAGAI TINGKAT UMUR DI DAERAH SUMEDANG, JAWA BARAT Erra Yusnita; S Sumadiwangsa; Dendi Setyawan; Erik Dahlian
Jurnal Penelitian Hasil Hutan Vol 19, No 3 (2001): Buletin Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.2001.19.3.165-174

Abstract

Pine (Pinus merkusii Jungh et.de. Vriese) trees have an important role on related industries endeavoring in forest products, due to the widespread utlilization on their potential wood as well as gum matters.Production of pine gum can be affected by the manner of its tapping, kind and percentage of stimulant agent, age and diameter of trees. and genotype factors. Related as such, this investigation was intended lo evaluate the effect of pine tree diameters and stimulant percentage on productivity of pine tapping. In addition, this investigation was also to evaluate whether the tapping orientations (i.e. north­. east­, south­, and west­directions) affected the gum productivity. The main aim was to find out which tapping manner turned out to be the most efficient, the most economic and the safest either lo the trees or to the tapping worker themselves and end up with the optimum and continuity of pine gum production. The pine trees selected for this investigation were the ones growing in Sumedang region, West Java (Indonesia).Results revealed that age of pine trees significantly affecfed the gum production. Tree age of 16, 26 and 31 year old produced gum at 50.15 gr, 81.94 gr, and 9. l7 gr respectively per tree stand. Meanwhile productivity was also affected by tapping orientation, in which the east direcfion of tapping on 16­ year old pine tree at stimulant level of either 15% or 20% brought about the optimum productivity. Likewise, optimum production was obtained from 26­year old pine tree at 15% stimulant percentage with north­ as well as south­direction of tapping, and frorn the 31 year old pine free stands at 25% stimulant by west­direction tapping.
PENGARUH SUHU DAN WAKTU PEMASAKAN BIJI KEMIRI TERHADAP SIFAT MINYAKNYA Erra Yusnita; Bambang Wiyono; Dendi Setyawan
Jurnal Penelitian Hasil Hutan Vol 17, No 2 (1999): Buletin Penelitian Hasil Hutan
Publisher : Pusat Penelitian dan Pengembangan Hasil Hutan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20886/jphh.1999.17.2.101-112

Abstract

Penelitian ini bertujuan untuk mempelajari pengaruh suhu dan waktu pemasakan biji kemiri terhadap sifat fisiko - kimia minyak kemiri, sehingga didapat kondisi pemasakan biji yang terbaik : Rancangan percobaan yang dipergunakan adalah Acak Lengkap Faktorial,yang terdiri dari dua faktor, yaitu suhu pemasakan (A) dan waktu pemasakan (B). Faktor A dalam 3 taraf yaitu 950C, 1050C, 1150C, sedangkan faktor B dalam 4 taraf yaitu 20, 30, 40, 50 menit.Hasil analisis keragaman menunjukkan bahwa suhu dan waktu pemasakan tidak memberikan pengaruh yang nyata terhadap rendemen, bobot jenis, indeks bias dan bilangan peroksida minyak kemiri. Waktu pemasakan  berpengaruh nyata pada viskositas dan kadar asam lemak bebas, tetapi berpengaruh  sangat  nyata  pada bilangan iod. Juga didapatkan bahwa suhu dan waktu pemasakan, serta interaksi kedua faktor  berpengaruh sangat nyata pada bilangan penyabunan minyak kemiri. Interaksi kedua faktor hanya berpengaruh terhadap kejemihan  (transmisi).Hasil menunjukkan bahwa  rendemen minyak  kemiri yang tinggi dengan sifat fisiko  kimia yang baik diperoleh dari kombinasi suhu 950C dan waktu pemasakan 30 menit, yaitu 52,72 %, dengan sifat fisiko kimia yang dapat bersaing dengan minyak biji rami yaitu : bobot  jenis 0,9268,  indeks bias 1,4739, viskositas 50,37 cp, transmisi 79,30 %, kadar asam  lemak bebas 1,6380%, bilangan iod 158,75, bilangan peroksida  1,1572 mg 02 per 100 gr, dan bilangan penyabunan 191.12.      Altematif  lain kombinasi suhu dan waktu pemasakan adalah pada suhu 105°C dan waktupemasakan 20 menit.
Co-Authors Abdul Hakim Lukman B Wiyono Bambang Wiyono Dendi Setyawan Erik Dahlian Hartoyo Hartoyo R Sudradjat S Sumadiwangsa