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All Journal Jurnal Litbang Industri Jurnal Hilirisasi IPTEKS (JHI) Jurnal Litbang Industri Teknologi dan Industri Pertanian Indonesia
Dewi Arziyah
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Dentistry Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Veterinary Other

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Pengaruh alkalisasi pada pasta kakao terhadap rendemen minyak hasil pengempaan Dewi Arziyah; Sri Mutiar
Jurnal Litbang Industri Vol 11, No 2 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v11i2.6901.97-102

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh alkalisasi dengan menggunakan tiga senyawa kimia terhadap lemak kakao. Alkalisasi menggunakan senyawa kimia Na2CO3, K2CO3 dan Ca(OH)2 dengan konsentrasi masing-masingnya 0,5%, 1%, 1,5%, 2% dan 2,5%. Alkalisasi dan ukuran partikel adalah salah satu faktor yang mempengaruhi pengolahan untuk menghasilkan cokelat berkualitas. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan tiga ulangan. Data dianalisis menggunakan ANOVA untuk melihat perbedaan antar perlakuan. Data selanjutnya diuji menggunakan Least Significant Difference pada tingkat signifikansi 5% untuk menemukan karakteristik terbaik. Hasil penelitian menunjukkan bahwa ada pengaruh interaksi antara jenis bahan kimia dengan konsentrasinya terhadap rendemen minyak kakao, pH, dan analisis warna. Kombinasi perlakuan yang menghasilkan rendemen tertinggi adalah penambahan alkali Na2CO3 pada konsentrasi 2,5% dengan suhu 80oC dengan rendemen  35,33 %.   
Pengaruh alkalisasi pada pasta kakao terhadap rendemen minyak hasil pengempaan Dewi Arziyah; Sri Mutiar
Jurnal Litbang Industri Vol 11, No 2 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (538.288 KB) | DOI: 10.24960/jli.v11i2.6901.97-102

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui pengaruh alkalisasi dengan menggunakan tiga senyawa kimia terhadap lemak kakao. Alkalisasi menggunakan senyawa kimia Na2CO3, K2CO3 dan Ca(OH)2 dengan konsentrasi masing-masingnya 0,5%, 1%, 1,5%, 2% dan 2,5%. Alkalisasi dan ukuran partikel adalah salah satu faktor yang mempengaruhi pengolahan untuk menghasilkan cokelat berkualitas. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan tiga ulangan. Data dianalisis menggunakan ANOVA untuk melihat perbedaan antar perlakuan. Data selanjutnya diuji menggunakan Least Significant Difference pada tingkat signifikansi 5% untuk menemukan karakteristik terbaik. Hasil penelitian menunjukkan bahwa ada pengaruh interaksi antara jenis bahan kimia dengan konsentrasinya terhadap rendemen minyak kakao, pH, dan analisis warna. Kombinasi perlakuan yang menghasilkan rendemen tertinggi adalah penambahan alkali Na2CO3 pada konsentrasi 2,5% dengan suhu 80oC dengan rendemen  35,33 %.   
Analisis Nilai Tambah dan Kelayakan Non Finansial Minuman Teh Celup Kahwa Cassia Vera (Studi Kasus CV. Tiga Berlian) Ruri Wijayanti; Dewi Arziyah; Malse Anggia
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 14, No 1 (2022): Vol. (14) No. 1, April 2022
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.994 KB) | DOI: 10.17969/jtipi.v14i1.20058

Abstract

West Sumatra is one of the coffee-producing areas. Product development is not only from the seeds but the leaves have also been used in the form of processed drinks known as kawa (leaf kawa) drinks. The high benefits of cassia vera which are supported by its potential and development prospects are good opportunities, coupled with the application of post-harvest technology, it can make the selling value of a product more value-added. The objectives of the research were: to analyze the added value of the Kahwa Casia vera tea bag industry, to analyze the non-financial feasibility of the Kahwa Casia vera tea bag industry, and to calculate the Break-Even Point (BEP) value of the Kahwa Casia vera tea bag industry. The research method used is a case study. The data collection process was carried out through observation, surveys, and interviews. The types of data needed in this research are qualitative data and quantitative data. The results showed that the Kahwa Casia vera tea beverage business provided an increase in added value for the Kahwa Casia vera tea beverage business per kg of 73.65% of the product value. Based on the analysis of non-financial aspects which include marketing plans, engineering, and technology plans, as well as organizational and management plans, the Kahwa Casia Vera Tea beverage business is considered feasible to run. Then the Kahwa Casia vera tea beverage business is above its break-even point (BEP) in rupiah of IDR 95,903,577, while the BEP in units is 2,559 units.
PENERAPAN TEKNOLOGI SPINNER UNTUK MENINGKATKAN PRODUKSI MINUMAN BUBUK JAHE INSTAN DI UKM AR-RIDWAN KOTA PADANG Sri mutiar; Ruri Wijayanti; Dewi Arziyah; Lisa Yusmita; Malse Anggia; Ariyetti Ariyetti
Jurnal Hilirisasi IPTEKS Vol 6 No 2 (2023)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v6i2.654

Abstract

Instant spice drinks that function to maintain body stability and are believed to be able to increase the body's immunity are developing very rapidly in the era of the Covid-19 pandemic. Ginger is a spice with various benefits, providing opportunities for the Small Business industry. One of them is the instant spice drink industry player "Instant Red Ginger Ar-ridhwan" which produces natural instant spice drinks. However, the processing of instant spice drinks still needs to be improved. In this case, appropriate technology is urgently required to speed up the production process. The purpose of this activity is to introduce technology in the production of instant spice drinks to produce products with more guaranteed quality and to be able to generate additional income for partners through the optimization of processing. The service begins with identification, planning, trial production of instant spice drinks, and evaluation. The stages of implementing this activity are socialization, demonstration/training, and evaluation. The results of the activities that have been carried out show new knowledge for partners in carrying out alternative applications of ginger processing technology, especially in the ginger squeezing process. The spinner tool can shorten ginger's pressing time compared to using the previous press tool. The application of appropriate technology in the production of instant spice drinks needs to be carried out thoroughly at every stage of the processing process to be able to increase the maximum quality and quantity, and product testing is required to produce products with more guaranteed quality and be able to generate additional income for partners and the community.
Co-Authors Ariyetti Ariyetti Lisa Yusmita Malse Anggia Mutiar, Sri Ruri Wijayanti Sri Mutiar