Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Jurnal Hasil Penelitian Industri Teknologi dan Industri Pertanian Indonesia JURNAL REKAYASA KIMIA & LINGKUNGAN
Eti Indarti
Jurusan Teknologi Hasil Pertanian, Universitas Syiah Kuala, Darussalam – Banda Aceh
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
KARAKTERISTIK LEMAK KAKAO HASIL EKSTRAKSI MENGGUNAKAN BANTUAN ULTRASONIK (Characterization of Cacao Fat Extracted by Ultrasonic Assisted) Supardan, M Dani; Hasnidar, Hasnidar; Indarti, Eti
Jurnal Hasil Penelitian Industri Vol 25, No 1 (2012)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Penelitian ini bertujuan untuk mempelajari karakteristik lemak kakao yangdihasilkan dengan metode ekstraksi pelarut menggunakan bantuan ultrasonik. Lemakkakao diperoleh dari hasil ekstraksi biji kakao yang berasal dari perkebunan rakyat diKecamatan Langkahan Kabupaten Aceh Utara yang telah mengalami perlakuan awaldengan cara fermentasi dan pengeringan. Pada penelitian ini, proses ekstraksi dilakukandengan pelarut n-heksan. Karakteristik lemak kakao hasil ekstraksi menggunakan bantuanultrasonik adalah asam lemak bebas berkisar antara 0,83–0,90%; bilangan penyabunanberkisar antara 193,56–195,16 mg KOH/gram lemak; bilangan iod 33,93 gram/100 gram;titik leleh awal 33,27oC dan titik leleh akhir 35,28oC serta indeks bias 1,457. Hasil-hasilanalisis ini menunjukkan bahwa sebagian besar parameter uji sudah memenuhi syaratmutu lemak kakao sesuai Standard Nasional Indonesia (SNI) No. 01-3748-1995. Uji solidfat content pada suhu 40oC menunjukkan lemak kakao yang mencair sekitar 96,32% yangberarti sebanyak 3,68% masih merupakan padatan. Disamping itu, hasil analisis gaskromatografi menunjukkan kandungan asam lemak tertinggi dan terendah dalam lemakkakao masing-masing adalah asam stearat dan asam arasidat.
PERBAIKAN PROSES PEMISAHAN PENGOTOR PADATAN UNTUK MENINGKATKAN KUALITAS GULA MERAH TEBU RAKYAT DI ACEH TENGAH (Modification of Solid Impurities Removal Process to Improve Brown Cane Sugar Quality Traditionally Produced in Aceh Tengah) Marwan, Marwan; Indarti, Eti; Abubakar, Yusya; Arpi, Normalina
Jurnal Hasil Penelitian Industri Vol 27, No 2 (2014)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Brown cane sugar is traditionally produced by small enterprises at DesaBlang Mancung (Ketol District, Aceh Tengah Regency), one of them is Sara Ate Enterpriserun by a group of local young men since 2010. The product is purchased by food industriesin Medan and used as ingredients. However, its price was rather low around Rp. 5000,-per kilogram due to high content solid impurities. In this work, we introduced an improveddesign of solid separation equiment to remove un-dissolved content of the brown canesugar juice. A two stage stainless steel screen was applied to filter solids from the juice.The screen also separated entrained bagasse. The filtrate was then flowed to a settler thatallows further separation of solids such as sand or clay. To minimize possibility ofimpurities entrainment during cooking process, the furnace was also modified by usingconcrete construction. As the result, much better brown cane sugar was produced withmuch lower solid impurities (2.2% w/w) and brighter appearance, thus complying grade IISNI 01-6237-2000 .
Efek Pemanasan terhadap Rendemen Lemak pada Proses Pengepresan Biji Kakao Indarti, Eti
Jurnal Rekayasa Kimia & Lingkungan Vol 6, No 2 (2007): Jurnal Rekayasa Kimia & Lingkungan
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pengaruh pemanasan terhadap perolehan lemak kakao selama pengepresan biji kakao menggunakan pengepres mekanis telah diteliti. Variabel percobaan mencakup tekanan 30 dan 40 MPa dengan variasi suhu 50-90oC. Kandungan lemak rata-rata pada biji kakao sebesar 51,32%. Hasil penelitian menunjukkan bahwa faktor tekanan tidak mempengaruhi rendemen lemak kakao sedangkan faktor suhu berpengaruh nyata terhadap rendemen lemak kakao. Rendemen tertinggi sebesar 34,95% diperoleh pada suhu 70oC dan tidak berbeda nyata dengan rendemen pada suhu 80 dan 90oC. Asam lemak bebas meningkat dengan peningkatan suhu pemanasan pengepres dan diduga karena penguraian trigliserida pada suhu diatas 80oC. Profil asam lemak dari lemak kakao adalah asam palmitat 26,24%, stearat 42,23% dan oleat 26,53%. Komposisi ini hampir sama dengan komposisi lemak kakao dari berbagai sumber. Dari hasil karakteristik solid fat content diperoleh bahwa lemak yang diperoleh memiliki sifat pencairan pada suhu 20-30oC. Idealnya, lemak kakao mulai mencair pada kisaran suhu 30-35 oC. Kondisi ini menjadi pertimbangan pada proses perdagangan lemak kakao, karena akan mempengaruhi penerapan penggunaan lemak kakao pada industri makanan (convectionary).Kata kunci: kandungan lemak padat, konfeksionari, lemak kakao, pengepresan, pengepres mekanis
Karakteristik dan Uji Sensori Edible Cup dari Rumput Laut Eucheuma Cottonii Indarti, Eti; Nafis, Azizul; Sulaiman, Muhammad Ikhsan
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 15, No 2 (2023): Vol. (15) No. 2, Oktober 2023
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v15i2.25242

Abstract

The enormous use of plastic has a negative impact on environmental sustainability because the current plastic circulating is synthetic plastic that cannot be decomposed quickly in nature. To overcome this problem, the implementation of edible materials becomes necessary to reduce the use of less degradable plastic. Edible packaging on food ingredients is divided into several forms such as edible film, edible coating, encapsulation, and edible cups. Edible cup is one of the innovations in a cup-shaped wrap that can be safely and directly consumed. Edible cups can be produced from agricultural products that contain hydrocolloids such as seaweed. This study aims to produce edible cups from Euchuma cottonii seaweed and determine its characteristics. In this study, edible cups were made with the type of seaweed, namely Eucheuma cottonii with concentrations of 10%, 15%, and 20%. The resulting edible cup will then be subjected to a character, hedonic test and a description test. FTIR analysis show the character spectra of seaweed spectrum. The hardness of edible cup showed at concentration of 20% resulted the higher value (1.5 Kg/cm2), meanwhile the morphology of edible cup at 10% concentration showed the smooth surface. The hedonic test (color, aroma, and taste) on the edible cup showed that the concentration of 10% treatment exhibited the best edible cup with the most preferred hedonic score.
Co-Authors B Tou, Fathia Arami Hasnidar Hasnidar Ismail Sulaiman M Dani Supardan, M Dani Marwan Marwan Muhammad Ikhsan Sulaiman Nafis, Azizul Normalina Arpi Yusya Abubakar