Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Jurnal Litbang Industri Jurnal Riset Teknologi Industri Jurnal Litbang Industri
Riyanti Ekafitri
Pusbang TTG-LIPI
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Pengaruh Penambahan Dekstrin dan Albumen Telur (Putih Telur) Terhadap Mutu Tepung Pisang Matang Riyanti Ekafitri; Diki Danang Surahman; Nok Afifah
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1888.312 KB) | DOI: 10.24960/jli.v6i1.1062.13-24

Abstract

Ripe banana flour has disadvantage such as poor physical properties. This research aims to determine whether adding the dextrin and albumen (egg white) can improve the physical properties, nutritional values, and acceptance of ripe banana flour. The research design used completely randomized design with 3 treatments namely ripe banana flour control, with the addition of dextrin and the addition of albumen (egg white) foam. Analysis of the product was chemical analysis (moisture, fat, protein, ash and carbohydrate, pH, and TSS), physical properties (yield, whiteness, water holding capacity), and sensory analysis. The results showed that the addition of albumen (egg white) foam increased protein (10.40%) and ash content (2.97%), as well as increased the pH value (4.97), and the WHC at temperature 40oC (0.85) and at temperature of 80°C (1.81). The addition of dextrin increased the carbohydrate content (87.07%) and TSS (6.37o brix). Ripe banana flour without addition dextrin and albumen (egg white) produced banana flour with the highest water and fat content of  9.08% and 0.34%, and the highest yield, whiteness, and highest score of sensory acceptance: 18.42%; 26,24%; and 4,93. The addition of dextrin and egg white foam increased nutritional values such as protein, ash, and fat content of ripe banana flour, and also the pH value, TPT, and WHC, but did not improve yield and whiteness as well as sensory acceptance of ripe banana flour.ABSTRAKPengembangan mesin pengurai serat tandan kosong kelapa sawit dilakukan untuk menghasilkan serat mekanis sebagai penguat papan partikel. Didalam penelitian ini dilakukan perancangan mesin, pembuatan mesin dan evaluasi teknis kinerja mesin. Evaluasi teknis dilakukan pada putaran 600 rpm dan 900 rpm dengan masing-masing putaran 2 kali penguraian, dan masing-masing penguraian 3 ulangan. Dari hasil rancangan mesin didapatkan kapasitas mesin ± 200 kg/jam dan daya penggerak  5 HP. Hasil evaluasi teknis kinerja mesin didapatkan persentase serat dan serat campuran pada putaran 900 rpm pada pengujian 1 dan 2 tidak berbeda jauh dengan pengujian pada putaran 600 rpm. Dari 10 kg TKKS cacahan masing-masing putaran, didapatkan rata-rata serat bersih  82%, serat campuran 14%, dan 4% menjadi debu. Dari hasil penguraian pada putaran 600 rpm dan 900 rpm didapatkan 5 macam komposisi tingkatan serat yaitu, a) serat bersih 600 rpm, b) serat bersih 900 rpm, c) serat campuran (2-3 cm+kelopak), d) serat campuran (<2 cm + kelopak), e) serat campuran (serat halus + serbuk). Hasil analisis kimia ke lima serat tersebut yaitu,  rata-rata kadar air serat 9,3%, kadar ekstraktif 5,6%, kadar lemak 1,4%, kadar lignin 33,1%, kadar holoselulosa 58,33%, dan selulosa 39,2%. Dibandingkan dengan serat kayu daun jarum dan kayu meranti merah, kandungan kimia serat tersebut hampir sama atau tidak berbeda jauh.
Pengaruh Penambahan Dekstrin dan Albumen Telur (Putih Telur) Terhadap Mutu Tepung Pisang Matang Riyanti Ekafitri; Diki Danang Surahman; Nok Afifah
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1888.312 KB) | DOI: 10.24960/jli.v6i1.1062.13-24

Abstract

Ripe banana flour has disadvantage such as poor physical properties. This research aims to determine whether adding the dextrin and albumen (egg white) can improve the physical properties, nutritional values, and acceptance of ripe banana flour. The research design used completely randomized design with 3 treatments namely ripe banana flour control, with the addition of dextrin and the addition of albumen (egg white) foam. Analysis of the product was chemical analysis (moisture, fat, protein, ash and carbohydrate, pH, and TSS), physical properties (yield, whiteness, water holding capacity), and sensory analysis. The results showed that the addition of albumen (egg white) foam increased protein (10.40%) and ash content (2.97%), as well as increased the pH value (4.97), and the WHC at temperature 40oC (0.85) and at temperature of 80°C (1.81). The addition of dextrin increased the carbohydrate content (87.07%) and TSS (6.37o brix). Ripe banana flour without addition dextrin and albumen (egg white) produced banana flour with the highest water and fat content of  9.08% and 0.34%, and the highest yield, whiteness, and highest score of sensory acceptance: 18.42%; 26,24%; and 4,93. The addition of dextrin and egg white foam increased nutritional values such as protein, ash, and fat content of ripe banana flour, and also the pH value, TPT, and WHC, but did not improve yield and whiteness as well as sensory acceptance of ripe banana flour.ABSTRAKPengembangan mesin pengurai serat tandan kosong kelapa sawit dilakukan untuk menghasilkan serat mekanis sebagai penguat papan partikel. Didalam penelitian ini dilakukan perancangan mesin, pembuatan mesin dan evaluasi teknis kinerja mesin. Evaluasi teknis dilakukan pada putaran 600 rpm dan 900 rpm dengan masing-masing putaran 2 kali penguraian, dan masing-masing penguraian 3 ulangan. Dari hasil rancangan mesin didapatkan kapasitas mesin ± 200 kg/jam dan daya penggerak  5 HP. Hasil evaluasi teknis kinerja mesin didapatkan persentase serat dan serat campuran pada putaran 900 rpm pada pengujian 1 dan 2 tidak berbeda jauh dengan pengujian pada putaran 600 rpm. Dari 10 kg TKKS cacahan masing-masing putaran, didapatkan rata-rata serat bersih  82%, serat campuran 14%, dan 4% menjadi debu. Dari hasil penguraian pada putaran 600 rpm dan 900 rpm didapatkan 5 macam komposisi tingkatan serat yaitu, a) serat bersih 600 rpm, b) serat bersih 900 rpm, c) serat campuran (2-3 cm+kelopak), d) serat campuran (<2 cm + kelopak), e) serat campuran (serat halus + serbuk). Hasil analisis kimia ke lima serat tersebut yaitu,  rata-rata kadar air serat 9,3%, kadar ekstraktif 5,6%, kadar lemak 1,4%, kadar lignin 33,1%, kadar holoselulosa 58,33%, dan selulosa 39,2%. Dibandingkan dengan serat kayu daun jarum dan kayu meranti merah, kandungan kimia serat tersebut hampir sama atau tidak berbeda jauh.
Tepung Talas Bogor Termodifikasi Hasil Oksidasi Menggunakan Hidrogen Peroksida dengan dan Tanpa Iradiasi Sinar UV Riyanti Ekafitri; Yudi Pranoto; Ainia Herminiati; Taufik Rahman
Jurnal Riset Teknologi Industri Vol.12 No.2 Desember 2018
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.895 KB) | DOI: 10.26578/jrti.v12i2.3804

Abstract

Peningkatan mutu tepung talas dapat dilakukan dengan modifikasi secara kimia melalui proses oksidasi menggunakan hidrogen peroksida yang dikatalis dengan iradiasi UV. Tujuan penelitian ini adalah mengamati karakteristik tepung talas yang dioksidasi dengan hidrogen peroksida dan diberi perlakuan dengan dan tanpa iradiasi sinar UV selama waktu tertentu. Rancangan percoban yang digunakan adalah rancangan acak lengkap dengan 2 faktor: (1) perlakuan tanpa dan dengan iradiasi UV dan (2) waktu reaksi selama 5, 15, dan 30 menit. Analisa yang dilakukan diantaranya: proksimat, kandungan karboksil, nilai L, a, b, sifat pasting, swelling power dan baking expansion. Hasil menunjukkan bahwa komposisi kimia tepung talas bogor terbesar adalah komponen pati (84,03%). Perlakuan oksidasi tepung talas dengan hidrogen peroksida tanpa atau disertai dengan iradiasi UV mengubah sifat fisiko kimia dan baking expansion tepung talas: meningkatkan kandungan karboksil, menurunkan kecerahan warna (nilai L, a, b), meningkatkan swelling power dan baking expansion, meningkatkan peak viscosity, final viscosity, dan breakdown viscosity, menurunkan setback viscosity, peak time dan peak temperature, dibandingkan dengan tepung talas alami. Perlakuan oksidasi hidrogen peroksida dengan iradiasi UV memiliki karakteristik kandungan karboksil yang lebih tinggi, nilai L,a, b yang lebih rendah, dan peak viscosity, final viscosity, serta breakdown viscosity yang lebih tinggi dibandingkan dengan perlakuan oksidasi hidrogen peroksida secara tunggal. Waktu oksidasi/oksidasi-iradiasi (5-30 menit) tidak berpengaruh signifikan pada sebagian besar parameter uji. Baking expansion tepung talas tertinggi dihasilkan pada perlakuan oksidasi dengan iradiasi UV selama 15 menit sebesar 32,46%.Kata kunci : tepung talas, oksidasi, iradiasi UV                                                                    ABSTRACTTo improve the quality of taro flour can be done by oxidation process using hydrogen peroxide catalyzed by UV irradiation. The objective of this study was to observe the characteristics of taro flour which was oxidized with hydrogen peroxide and treated with and without UV irradiation for a certain time. The experimental design used was a complete randomized design with 2 factors: (1) treatment without and with UV irradiation and (2) reaction time for 5, 15, and 30 minutes. Analyzes conducted include: proximate, carboxyl content, L, a, b, pasting properties, swelling power and baking expansion. The results showed that the largest chemical composition of taro flour was the starch component (84.03%). Oxidation of taro flour with hydrogen peroxide without or with UV irradiation changes the physicochemical properties and baking expansion of taro flour: increases carboxyl content, decreases color brightness (L, a, b), increases swelling power and baking expansion, increases peak viscosity, final viscosity, and breakdown viscosity, decreases setback viscosity, peak time and peak temperature compared with native taro flour. The hydrogen peroxide oxidation treatment with UV irradiation has higher carboxyl contents, lower L, a, b, and peak viscosity, final viscosity, and higher viscosity breakdown than taro flour which was oxidized by hidrogen peroxide without UV irradiation. Oxidation/oxidation-irradiation time (5 to 30 minutes) give no significant effect on almost all parameters.The highest baking expansion of taro flour was produced in the oxidation treatment with UV irradiation for 15 minutes as much as 32.46%. Keywords: taro flour oxidation, UV irradiation 
Co-Authors Ainia Herminiati Diki Danang Surahman Nok Afifah Taufik Rahman Yudi Pranoto