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Kajian mutu bahan baku rumput laut (Eucheuma SP.) dan teknologi pangan olahannya Rizal Alamsyah; Nami Lestari; Reno Fitri Hasrini
Jurnal Dinamika Penelitian Industri Vol 24, No 1 (2013): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Seaweed is one of the strategic commodities in fisheries revitalization program in Indonesia. The problems faced by seaweed producers are the low quality and products diversification of seaweeds due to traditional post-harvest handling and unknown critical factors as quality benchmark of seaweeds products. This study was aimed to determine the condition of the quality of raw materials and end products that have been produced on the market and give recommendations for better seaweed processing technology. The steps taken were the collection of data and information, purchase of raw materials and seaweed based food products, analysis of various seaweed products purchased from the survei areas, process improvement based on the results of analysis, and product analysis as the results of process improvement results. Raw material quality of seaweed of Echeuma cottoni in the market are generally not eligible to be qualified as Dried Seaweed (SNI 2690 2:2009) which has the moisture content above 30%, the value of anhydrous weed below 30%, the level of foreign objects above 5% and microbial contamination was sufficiently high (max 1.0 X102 TPC colonies / gram and E.coli maxKeywords : Eucheuma sp, seaweed sweets, seaweed jam, seaweed sweet cake , seaweed crackers, seaweed cheese stickAbstrakRumput laut merupakan salah satu komoditas strategis dalam program revitalisasi perikanan di Indonesia. Permasalahan yang dihadapi adalah rendahnya mutu rumput laut dikarenakan masih tradisionalnya penanganan pascapanen serta tidak diketahuinya kritikal faktor yang dijadikan tolak ukur mutu produk rumput laut. Penelitian ini ditujukan untuk mengetahui kondisi mutu bahan baku dan produk jadinya yang telah diproduksi yang beredar di pasaran, serta memberikan rekomendasi teknologi pengolahan rumput laut yang lebih baik. Tahapan yang dilakukan adalah pengumpulan data dan informasi, pembelian bahan baku dan produk pangan berbasis rumput laut, analisis berbagai produk rumput laut yang dibeli dari daerah survei, perbaikan proses berdasarkan hasil analisis, dan analisis produk hasil perbaikan proses. Mutu bahan baku rumput laut jenis Echeuma cottoni di pasaran umumnya belum memenuhi syarat Rumput Laut Kering (SNI 2690 2:2009) yaitu kadar air masih diatas 30%, nilai anhydrous weed dibawah 30%, kadar benda asing di atas 5% dan cemaran mikrobanya cukup tinggi (ALT maks 1,0x102 koloni/gram dan E.coli maksKata kunci : Eucheuma sp, manisan basah rumput laut, selai rumput laut, dodol rumput laut, kerupuk rumput laut, kertas keju rumput laut

Aplikasi GMP dalam Produksi Garam Konsumsi Beryodium Nami Lestari
Jurnal Riset Teknologi Industri Vol 2 No 3 Juni 2008
Publisher : Balai Riset dan Standardisasi Industri Samarinda

The main objective of Good Manufacturing Practise (GMP) implementation is products with quality, nutrition and for all consumers. GMP implementation is guided by the regulation of health minister (SK. Menteri Kesehatan No. 23/MEN-KES/SK/I/1978). This regulationexplains specifically about a better control process for good industry.The important aspects for GMP implementation are location. building.equipment sanitation, material/ingredients, end products, material packaging, labeling, storage and maintenance. The aspects can be applied on consumption salt industries. By implementation GMP, production process have been done to consumption salt products that is in accordance with SNI 01 -3556 - 2000 requirements.

Mempelajari Ekstraksi Dan Stabilitas Total Karotenoid, Α dan Β Cryptoxanthin dalam Ekstrak Buah Merah (Pandanus Conoideus, Lamk Enny Hawani Lubis; Hendra Wijaya; Nami Lestari
Jurnal Riset Teknologi Industri Vol 6 No 12 Desember 2012
Publisher : Balai Riset dan Standardisasi Industri Samarinda

This aim of research was to find the optimum conditions for the extraction process of “buah merah” oil that produce optimum β-cryptoxanthin content. The treatments of extraction process are steaming at 800C, autoclave at 1210C for 30 and 60 minutes respectely, and storing in refrigerator at -50C for one night, then pressed and centrifugated. “Buah merah” oil produced from those treatments was tested for β-cryptoxanthin content. The “buah merah” oil with highest content of β-cryptoxanthin is conducted characteristics test based on water content, FFA, foreign matterial, PAHs and test for stability of total carotenoids, α and β cryptoxhantin of “buah merah” oil that stored in various conditions of temperature (40C, 250C, 350C), storage (dark and light using light flouresense lamp 10 W, type of packaging (brown glass bottle, soft capsules in PVC bottle), and extraction methods (traditional and modern). Observations was conducted every week.for 8 weeks The results showed that extraction process of “buah meraht”oil that produce of β-cryptoxanthin content with highest yield is extraction process using autoclave heating at 121° C for 1 hour that result 35% yield and 20.78% β-cryptoxanthin content. The type of packaging that resulted the best stability of consentration of total carotenoid α and β-cryptoxanthin in in the “buah merah” oil is packaging that use double package of capsule (primary packaging) and PVC bottle (secondary packaging) and store in dark condition with temperature of 4 ° C.

Diversifikasi Pengolahan Jahe Menjadi Produk Awetan Nami Lestari; Eldha Sampepana; Sitti Nurlina; Tita Sri Palupi
Jurnal Riset Teknologi Industri Vol 1 No 1 Juni 2007
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Ginger ( Zingiber Officinale) is one of spices having many beneficial uses and its potency in East Kalimantan is quite big. This region produces about2,454.000 tons of ginger every year. (The Plantation Services of East Kalimantan Province, 2004). The aim of this research is to find an effecient technology for small and madium scale industries to process ginger to become preserved products like instant ginger drinks, candies and syrup. The research looked for the right formulae in processing of instant ginger drinks and ginger syrups and tile right filler substance in making ginger candies. The formula willbe represented in the composition of ginger, sugar and water. Based on organoleptic testing, the best species of ginger made for those products is "elephantginger" and Ihe best composition for making instant ginger products is 750 gram, 1000 gram and 250 ml for "elephant ginger'; sugar and waterrespectively. In addition, the best composition to make ginger syrup is 500 gram and 1000 ml of ..elephant ginger". suqer and water respectively. Lastly. the best filler substance for soft ginger candy is gelatinous flour.

Pengembangan Produk Olahan Rosella (Hibiscus sabdarifa Linn.) Menjadi Minuman Jelly dan Rosella Leather Mirna Isyanti; Nami Lestari
Jurnal Riset Teknologi Industri Vol 7 No 13 Juni 2013
Publisher : Balai Riset dan Standardisasi Industri Samarinda

The study of development of rosella’s product has been conducted in Centre for Agro-Based Industry. The study aimed to developed the diversification of rosella processing into a jelly drink and rosella leather product. The aim of this research is to develop the rosella processed in the form of jelly drink and rosella leather as a diversification product of rosella. The method using in the research is optimalization jelly drink and rosella leather process to get the best formulation based on panelist like most. This jelly drink consist of dry extract rosella in water for 15 minutes with formulation 1 : 50. Using organoleptic with hedonic testing, the rosella jelly drink that the panelist like most from the overall parameter is jelly powder 0,4% and sugar 17,5%. Gel strength of rosella jelly drink that approaching commercial products is 46,65 gf. The chemical analysis of jelly drink rosella selected show that the water content is 72,2%, the ash content is 0,30%, the sugar content is 22,2%, and the acidity are 3,15. Hedonic testing of rosella leather shows that the most likely product from the taste, flavor, and texture are product with composition 75% rosella and 25% pink guava. The chemical analysis of rosella leather selected shows that the water content is 16,8%, the ash content is 0,74%, the sugar content is 69,0%, the total acid is 16,3 ml N NaOH/100 g, the dietary fiber products is 4,08 - 5,42%.

Pengaruh Mutu Biji Coklat Kering pada Proses Pengolahan Produk Awetan Coklat Nami Lestari
Jurnal Riset Teknologi Industri Vol 2 No 3 Juni 2008
Publisher : Balai Riset dan Standardisasi Industri Samarinda

This research has conducted to find out the effects of the cocoa beans quality on chocolate manufacture to produce the chocolate mass, chocolate butter and cocoa powder. Parameter evaluated of the cocoa beans quality (SNI 01-2323-2002) were moisture. insects. fungi. foreigh matters, and shell content.Parameter analysis of the chocolate mass were colour. flavor. moisture. butter and pH. The analysis ot Ihe cocoa butter were colour. flavor and free fatty acid (FFA) content The analysis of cocoa powder were colour. flavor. butter content, pH and total plate count. The quality of cocoa beans coming from 6 (six) regencies was analyzed and tehe the best two (from Kutai Timor and Samarinda) of them were chosen for further process to make chocolate mass. After that cocoa butter and powder produced. All the qualify of cocoa beans. chocolate mass. cocoa butter and cocoa powder were analyzed based on appropriate National Standard of Indonesia (SNI). The main quality parameters. influencing tne products were moeisture and fat content while the key step of process to meet the standard were the fermentation. roasting and pressing.

Pengaruh Berbagai Jenis Bahan Pengendap terhadap Peningkatan Gel Refined Carrageenandari Eucheuma Cottonii Rizal Alamsyah; Nami Lestari; Reno Fitri Hasrini
Jurnal Riset Teknologi Industri Vol 7 No 13 Juni 2013
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v7i13.1532

The problems faced by carragenan producers is the optimation of the presipitation ingridients. Presipitation process on the extraction carragenan from seaweeds is very essential since the fraction with higher molecul weight will be separated from the lighter one, and it can influence the gel strength which is one of the important characteristics. Precipitation ingridients used in this experiments consist of methanol, ethanol, and isopropanol. The extraction of carragenan from Eucheuma cottonii in this research follows some steps e.g. extraction with KOH 6%, heating, rinsing, pulping, hot filtering, addition of KCL 5%, precipitation, washing-rinsing, squizing, drying and grinding. Quality parameters observed were gel strength, moisture content, ash content, viscosity, boiling point, and gel point. From these experiments methanol ingridients exhibited the best characteristics of refined carragenan in term of gel strength (1407,83 g/cm2), moisture content (9,96%), ash content (18,7%), viscosity (251 cP), boiling point (27,6°C), and gel point (30,3°C). In general refined carrageenan processed with these presipitation meet the standard from FAO (Food Agriculture Organization), FCC (Food Chemicals Codex), dan EEC (European Economic Community).

Peningkatan Kandungan Yodium pada Es Krim dari Rumput Laut Euchema Cottonii Yuni Adiningsih; Nami Lestari
Jurnal Riset Teknologi Industri Vol 8 No 15 Juni 2014
Publisher : Balai Riset dan Standardisasi Industri Samarinda

The purpose of this research is to increase the iodine content of processed foods such as ice cream with the addition of seaweed variations Euchema cotonii. Seaweed is one of the food sources that contain high fiber and iodine so good for health. Variables research done by adding seaweed to the dough ice cream with the amount of 25%, 50% and 75%. The test results showed the water content, protein, fat concentration increases with seaweed. Test results proximat ie water content ranged 34.55% -37.15%, protein 1.6% -4% range, fat 20.25% - 26.45 % range, ranged from 20.6 to 22.6% carbohydrate. The addition of seaweed showed elevated levels of iodine which is quite high due to the amount of seaweed is added. Test results iodine levels without seaweed ice cream of 2.07 ppm to 19.91 ppm with the addition of seaweed as much as 75%. Test hedonic/A indicates aroma, color, texture and taste almost preferred by the panelists. ABSTRAKTujuan penelitian ini adalah melakukan peningkatan kandungan yodium pada olahan pangan berupa es krim dengan variasi penambahan rumput laut jenis Euchema Cotonii. Rumput laut merupakan salah satu sumber bahan pangan yang mengandung serat dan yodium yang tinggi sehingga baik untuk kesehatan. Variabel penelitian dilakukan dengan penambahan rumput laut ke dalam adonan es krim dengan jumlah 25%, 50% dan 75%. Hasil uji menunjukan kadar air, protein, lemak meningkat seiring dengan bertambahnya konsentrasi rumput laut. Hasil uji proximat yaitu kadar air berkisar 34,55%-37,15%, protein berkisar 1,6%-4%, lemak berkisar 20,25%-26,45%, karbohidrat berkisar 20,6-22,6%. Penambahan rumput laut menunjukan peningkatan kadar yodium yang cukup tinggi seiring dengan jumlah rumput laut yang ditambahkan. Hasil uji kadar yodium es krim tanpa rumput laut sebesar 2,07 ppm menjadi 19,91 ppm dengan penambahan rumput laut sebanyak 75%. Uji hedonik/kesukaan menunjukan aroma, warna, tekstur dan rasa hampir disuka oleh panelis. Kata kunci : es krim, rumput laut Euchema Cottonii, yodium

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