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All Journal Warta IHP (Warta Industri Hasil Pertanian) Jurnal Ilmiah Teknik Kimia Jurnal Engine: Energi, Manufaktur, dan Material
Rochmi Widjajanti
Politeknik STMI Jakarta
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Energy Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering

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Pengembangan Modifikasi Pengolahan Fruit Leather dari Puree Buah-buahan Tropis Nami Lestari; Rochmi Widjajanti; Lukman Junaidi; Mirna Isyanti
Warta Industri Hasil Pertanian Vol 35, No 1 (2018)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (518.666 KB) | DOI: 10.32765/warta ihp.v35i1.3802

Abstract

Buah-buahan di Indonesia beragam jenisnya, umumnya buah dikonsumsi segar. Pada saat buah-buahan berlebihan, perlu diolah menjadi produk awetan, diantaranya produk fruit leather. Penelitian ini bertujuan untuk mengembangkan proses produksi fruit leather dari beberapa buah tropis segar dan puree untuk peningkatan kualitas produk fruit leather. Penelitian terdiri dari penelitian pendahuluan untuk pencarian formulasi serta kondisi optimum proses (suhu dan lamanya pengeringan) dan penelitian lanjutan ditujukan untuk membuat produk fruit leather menggunakan bahan baku yang berbeda yaitu puree dan buah segar mangga gedong, mangga arumanis, jambu biji, dan strawberry. Formulasi dan kondisi proses berdasarkan pengolahan terbaik dari penelitian pendahuluan, lalu dilakukan uji organoleptik, dan uji mutu produk. Dari hasil penelitian didapat formula terbaik menggunakan gula (campuran gula kristal putih dan bubuk glukosa) serta bahan pengisi bubuk agar-agar. Proses pembuatan fruit leather terbaik adalah agar-agar dimasak bersama air sampai mendidih, dicampur dengan pure buah, gula pasir, bubuk glukosa, asam sitrat dan margarin cair, dihancurkan dengan menggunakan blender, dihamparkan di loyang yang telah dialasi plastik tipis, dikeringkan pada excalibur dehydrator pada suhu 480 selama 18 jam, produk dipotong-potong dan dikemas dalam plastik atau alumnium foil. Bahan baku terbaik untuk campuran fruit leather adalah buah mangga gedong segar, buah strawberry segar dan puree jambu biji.
Analisis Sifat Mekanik dan Sifat Termal Komposit Poliuretan Berpenguat Serat Nanas Dan Cangkang Kemiri Silvia Silvia; Rochmi Widjajanti; Ida Nur Apriani
Jurnal Engine: Energi, Manufaktur, dan Material Vol 6, No 2 (2022)
Publisher : Proklamasi 45 University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30588/jeemm.v6i2.1038

Abstract

The development of materials that have good durability continues to grow rapidly. One way to increase the durability of a material is the manufacture of composite materials. Composite is a material consisting of a matrix and a reinforcing material. The purpose of this study is first to determine the best composition for fillers and matrix in the manufacture of polyurethane composites reinforced with pineapple fiber and candlenut shells, second to determine the mechanical properties of the composite material, and third to determine the thermal stability of the composite material. To find out the best composition results, tensile strength tests were carried out using the Universal Testing Machine (UTM) and thermal properties were tested using Differential Scanning Calorimetry (DSC) and Thermogravimetric Analysis (TGA). In this study, variations in the composition of composite materials from polyurethane, pineapple fiber, candlenut shell powder and aluminum powder will be carried out with the percentages of filler and matrix of 50:50, 60:40 and 70:30 (%). Based on the results of the study, the composite with a variation of 50:50(%) has the best mechanical properties with a tensile strength 10,592 MPa, strain value (elongation at break) 0.7072% and modulus of elasticity (E) 5526,054 MPa. Stability termal of composite was found that the composition with the ratio of filler and matrix 60:40 (%) is the best composition based on the thermal properties. It has a melting temperature 287.4℃ and begins to decompose at temperature 292.65℃.
Pengaruh Penambahan Cangkang Kemiri Terhadap Karakteristik Komposit Poliuretan Silvia Silvia; Rochmi Widjajanti; Ida Nur Apriani
Jurnal Ilmiah Teknik Kimia Vol. 7 No. 2 (2023): JURNAL ILMIAH TEKNIK KIMIA
Publisher : Program Studi Teknik Kimia, Universitas Pamulang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32493/jitk.v7i2.28257

Abstract

Composite was made to increase the durability of the material. In this study, 5 variations were carried out on candlenut shell powder, 18, 22, 26, 30, 34 grams. The study aims to know the effect of adding candlenut shell powder in polyurethane composite. The material characterization carried out using Scanning Electron Microscopy (SEM), Fourier Transform Infrared (FTIR), Universal Testing Machine (UTM), and thermal properties testing using Thermogravimetric Analysis (TGA) and Differential Scanning Calorimetry (DSC). The addition of candlenut shells affects the characteristics of the polyurethane composite. Composite looks uniform on the surface and it has the same functional groups as pure polyurethane like N-H, C-H alkanes and C=O. For tensile strength test, it was found that PU-26 had the best tensile strength of 10,531 MPa. Based on the DSC test results, it was found that PU-30 had the highest melting temperature of 276.4℃ with an enthalpy/∆H of 8.058 (J/g).
Co-Authors Ida Nur Apriani Ida Nur Apriani Lukman Junaidi Mirna Isyanti Nami Lestari Silvia Silvia