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Filli Pratama
Fakultas Pertanian, Universitas Sriwijaya
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Pengaruh suhu dan lama penyimpanan terhadap karakteristik kompon karet dengan bahan pengisi arang aktif tempurung kelapa dan nano silika sekam padi Marlina, Popy; Pratama, Filli; Hamzah, Basuni; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

The objectives research is to examines the effect of temperature and storage time to characteristics ofrubber compoundthat was added with the fillers of activated coconut shell carbon and nano silica from rice husks. Rubber compound in this study is the use of a filler treatment activated coconut shell carbon 10 phr and nano silica from rice husks 40 phr. Experimental design include variations in temperature 60°C, 70°C and 80°C and storage time 1 day, 3 days, 5 days and 7 days, with three (3 ) repetition. The results showed temperature and storage time affects the characteristics of the rubber compound rubber compound , for the parameters of hardness , tensile strength , elongation at break and abrasion resistance. Characteristics rubber compound for hardness, tensile strength, elongation at break after ageing met the requirements of the Indonesian National Standards for pads dock rubber compound SNI06-3568-2006. Abrasion resistance rubber compound for all treatments after ageing the characteristics of rubber compound on the market , the range of 400-600 cm3.Keywords : rubber compound characteristics, storage time, temperatureAbstrakPenelitian ini bertujuan untuk mengkaji pengaruh suhu dan lama penyimpanan terhadap karakteristik kompon karet dengan menggunakan bahan pengisi arang aktif tempurung kelapa dan nano silika sekam padi. Kompon karet yang digunakan dalam penelitian ini bahan pengisi dari arang aktif tempurung kelapa 10 phr dan nano silika sekam padi 40 phr. Rancangan percobaan meliputi variasi suhu 60°C, 70°C dan 80°C dan lama penyimpanan kompon karet, yaitu 1 hari, 3 hari, 5 hari dan 7 hari. Percobaan dilakukan pengulangan sebanyak 3 (tiga) kali. Hasil penelitian menunjukkan suhu dan lama penyimpanan kompon karet berpengaruh terhadap karakteristik kompon karet, pada parameter kekerasan, tegangan putus, perpanjangan putus dan ketahanan kikis. Karakteristik kompon karet untuk kekerasan, tegangan putus dan perpanjangan putus setelah pengusangan untuk semua perlakuan memenuhi syarat mutu kompon karet bantalan dermaga, sesuai SNI06-3568-2006. Ketahanan kikis untuk semua perlakuan kompon karet setelah pengusangan memenuhi karakteristik kompon karet di pasaran, kisaran 400 – 600 cm3.Kata kunci : karakteristik kompon karet, lama penyimpanan, suhu
Physical and Chemical Characteristics of Mangos (Mangifera indica L.) during Storage with Various Methods of Packaging Merynda Indriyani Syafutri; Filli Pratama; Daniel Saputra
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 1 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The research was aimed to determine the physical and chemical characteristics of mangos in various packing methods during storage. Factorial Completely Randomized Design with four treatments and three replications were used in this research. The treatments were individually and collectively packed mangos which were stored at 10 and 200C. The physical and chemical changes of mangos in the flexible packaging (individual and collective) were slower than mangos without packaging. Collectively packed mango stored was with the storage temperature of 100C was found to have longer shelf life than that of other treatments. On day 25, the collectively packed mango had weight loss of 1,464%, 0,316 Kgf hardness, 11,4% total sugars, 0,44% total acids, and 229,44 mg/100g vitamin C. Further duo-trio test indicated that panelists could detect the differences of the taste between packed and freshly harvested mangos. The hedonic test shows that most panelists preferred the taste of mangos that were collectively packed and stored at 100C (on day 10). Key words: Mangos, method, packaging, storage
PENGOLAHAN BERAS WANGI BUATAN METODE DAN RETENSI SENYAWA AROMA [Processing of Artificial Fragrant Rice The Method and Aroma Retention] Filli Pratama
Jurnal Teknologi dan Industri Pangan Vol. 17 No. 2 (2006): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

Processing of artificial fragrant rice in which one or more aroma compounds were introduced into raw milled rice were studied. The end product, which is potentially marketable, showed no visible difference in appearance from the untreated rice, and the cooked product showed perceivable aroma to the consumers. The aromatisation process used liquid carbon dioxide as a vehicle to deliver the aroma. Five aroma compounds of eugenol, iso-eugenol, methyl eugenol, cinnamyl alcohol, and cinnamaldehyde were used as model compounds. The results showed that liquid carbon dioxide at a pressure of 8 MPa and an equilibration time of 5 minutes were found to be the optimum conditions for imparting the aroma compounds into the rice. The retention of the model aroma compounds in rice were in the range of 33% to 50%. The aroma carrier was found to be able to carry the model compounds into the core of rice. This was significant, as it potentially provided a longer period for the aroma compounds to remain in the rice. Key words: artificial fragrant rice, liquid carbon dioxide, aroma
PENGEMBANGAN EDIBLE FILM DENGAN MENGGUNAKAN PATI GANYONG TERMODIFIKASI IKATAN SILANG [Development of Edible Film by Using Modified Cross-Linking Ganyong Starch] Budi Santoso; Filli Pratama; Basuni Hamzah; Rindit Pambayun
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objective of the research was to study chemical and physical characteristics of edible film of modified ganyong starch. The first step of the research was to make modified ganyong starch with cross linking method by using POCl3. The second step is to make edible film from modified ganyong starch. The results showed that the phosphate content and value of substitution degree of modified ganyong starch increased, but its amylose and starch content decreased. Edible film made of ganyong starch modified with POCl3 0.08% had the lowest water vapor transmission rate (18.25+0,003 g.m-2.day-1) and percentage elongation (17.01+0,001%), but the highest puncture strength (146.89+0.001 gf).  
SIFAT KIMIA DAN FISIK GULA CAIR DARI PATI UMBI GADUNG (Dioscorea hispida Dennts) [Chemical and Physical Properties of Liquid Sugar from Yam (Dioscorea hispida Dennts) Starch] . Parwiyanti; Filli Pratama; Renti Arnita
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objective of this research was to determine chemical and physical properties of liquid sugar made from yam starch (Dioscorea hispida Dennst) through enzymatic hydrolysis by using α-amylase. The experiment was designed as a Factorial Block Randomized Design with two factors and three replications. The first factor was concentrations of α-amylase (0.1, 0.3, and 0.5%), and the second was the time course of enzymatic hydrolysis (30, 60, 90, 120, and 150 min). The liquid sugar was analyzed in term of reducing sugar content, equivalent dextrose value, pH, and viscosity. The addition of different concentrations of α-amylase had significant effects (p >0.05) on reducing sugar contents and equivalent dextrose values. Enzymatic hydrolysis time course had significant effects (p >0.05) on reducing sugar content, equivalent dextrose values, pHs, and viscosity of the liquid sugar. The best liquid sugar was obtained by 0.5% α-amylase treatment for 60 min of hydrolysis. The liquid sugar had reducing sugar of 103.92 g/L, equivalent dextrose value of 34.64, pH of 5.36, and viscosity of 112.00 Poise.
MODIFIKASI WARNA, TEKTUR DAN AROMA TEMPE SETELAH DIPROSES DENGAN KARBON DIOKSIDA SUPERKRITIK [The Modification of Color, Texture, and Aroma of Tempe Processed with Supercritical Carbon Dioxide] Maria Erna Kustyawati; Filli Pratama; Daniel Saputra; Agus Wijaya
Jurnal Teknologi dan Industri Pangan Vol. 25 No. 2 (2014): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (586.449 KB) | DOI: 10.6066/jtip.2014.25.2.168

Abstract

Supercritical carbon dioxide technology was a non thermal processing which might be applied on tempe to preserve its freshness. The aim of the research was to study the effect of supercritical CO2 on the color and texture of tempe, and to identify the aroma of tempe after processed with supercritical CO2. The experiment was carried out using CompletelyRandomized Block Design with three replications. The experimental factors were pressure treatmentat supercritic (Ps) and liquid (Pc), and treatment time (T) at T1, T2, T3, T4 of 5, 10, 15, and 20 minutes, respectively. The results showed that the treatment of pressures, time and their interactions significantly affected the color of ∆L*, ∆a*, ∆b*, ∆E*, but not significantly affected the textures.The best treatment was PcT1 producing the tempe with the value of ∆L*-2.13; ∆a*0.28; ∆b*0.97 dan ∆E*0.77. Several volatile aromas of tempe were extracted due to the supercritical CO2 treatment, but it also caused the formation of new volatile aroma compounds.   
PROFIL PASTING PATI GANYONG TERMODIFIKASI DENGAN HEAT MOISTURE TREATMENT DAN GUM XANTHAN UNTUK PRODUK ROTI - Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati
Jurnal Teknologi dan Industri Pangan Vol. 27 No. 2 (2016): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (309.523 KB) | DOI: 10.6066/jtip.2016.27.2.185

Abstract

The purpose of this study was to determine the pasting properties of modified canna starch produced with heat moisture treatment (HMT) and addition of xanthan gum (XG) for gluten free bread. This research used a Factorial Randomized Completely Design with two factors as treatments for pasting properties and one factor of starch’s type for bread dough formulation. The first factor (A) was HMT temperatures (80 and 100oC) for 8 hours at canna starch water content of 15% and the second (C) was the concentration of XG (0; 0.5; 1; 1.5; 2% w/w). The parameters determined were pasting properties and specific volume, texture, and sensory analysis for bread. The results showed that all treatments and their interaction had significant effect on the pasting properties, while XG concentration had no significant effect on the gelatinization time. Meanwhile, interaction between HMT temperatures and XG concentration had no significant effect on the setback. The best treatment was canna starch modified by HMT at 80oC and added with 1.5% of xanthan gum, with 72.25±0,23oC of gelatinization temperature; 6.16±0.04 minutes of gelatinization time, 4556±107.01 cP of peak viscosity, 5141±64.00 cP of final viscosity, 2235±27.51 cP of breakdown, and 2818±15.52 cP of setback. The specific volume of the bread produced was 2.85±0.017 cm3/g, texture of 109.03±7.50 gf and average hedonic scores for taste, color, texture and aroma of 5.34; 5.46; 5.56 and 5.80 respectively (5=least liked, 6=liked).
KARAKTERISTIK KOMPON KARET DENGAN BAHAN PENGISI ARANG AKTIF TEMPURUNG KELAPA DAN NANO SILIKA SEKAM PADI Popy Marlina, Filli Pratama, Basuni Hamzah, Rindit Pambayun TIN
Jurnal Teknologi Industri Pertanian Vol. 25 No. 1 (2015): Jurnal Teknologi Industri Pertanian
Publisher : Department of Agroindustrial Technology, Bogor Agricultural University

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Abstract

The objective of the research was to the characterize rubber compound added with the fillers of activated coconut shell carbon and nano silica from rice husks. The experiment was done based on factorial completely randomized design with two factors as treatments with three replications. The first factor was the concentration of activated coconut shell carbon (0, 10, 20, 30, 40 and 50 phr), and the second factor was nano-sized (350 to 400 nm in diameter) silica from rice husks (50, 40, 30, 20, 10 and 0 phr). The parameters measured included the hardness, tensile strength, elongation at break, and abrasion resistance. The results showed that the addition of activated coconut shell carbon and nano-sized silica from rice husks, as well as the interactions had highly significant effect on all parameters. The hardness of rubber compounds ranged from 24 to 58 Shores A, the tensile strength were15 to 71 N/m2, the elongation at breakswere108 to 689%, and the abrasion resistances ranged 427 to 1002 cm3. The addition of activated coconut shell carbon and nano-sized silica from rice husk increased the hardness, decreased the tensile strength, elongation at break and abrasion resistance of the rubber compound. The treatment of A2S2 (10phr of activated coconut shell carbon and 40 phr of nano-sized silica from rice husk), A4S6 (30phr of activated coconut shell carbon and 0 phr of nano-sized silica from rice husk) and A5S5 (40phr of activated coconut shell carbon and 10 phr of nano-sized silica from rice husk), met the requirements of the Indonesian National Standards for pads dock rubber compound (SNI 06-3568-2006).Keywords: coconut shell, rice husk, rubber compound, silica
Modifikasi Profil Pasta Pati Ganyong dengan Heat Moisture Treatment dan Gum Xanthan untuk Produk Roti Parwiyanti Parwiyanti; Filli Pratama; Agus Wijaya; Nura Malahayati
Jurnal Penelitian Sains Vol 19, No 1 (2017)
Publisher : Faculty of Mathtmatics and Natural Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (361.292 KB) | DOI: 10.56064/jps.v19i1.11

Abstract

Modifikasi pati ganyong dengan Heat Moisture Treatment (HMT) dan gum xanthan (GX) diharapkan dapat mengubah profil pasta pati ganyong sehingga dapat diaplikasikan sebagai bahan baku atau tambahan dalam pengolahan produk roti.  Penelitian ini menggunakan rancangan acak kelompok faktorial dengan 2 perlakukan dan 3 ulangan.  Perlakuan yang diberikan adalah suhu HMT (80oC dan 100oC) pada kadar air pati 15%, waktu 8 jam dan konsentrasi GX (0, 0,5; 1; 1,5; 2 %).  Data dianalisis dengan sidik ragam (ANOVA) pada α=0.05, dilanjutkan dengan uji BNJ (α=0.05).  Parameter yang diamati adalah profil pasta (suhu gelatinisasi, waktu gelatinisasi, viskositas puncak, viskositas akhir, breakdown, dan setback).  Hasil penelitian menunjukkan bahwa modifikasi pati ganyong dengan kombinasi perlakuan suhu HMT dan konsentrasi GX menghasilkan pati termodifikasi dengan profil pasta yang berbeda nyata antar perlakuan, kecuali perlakuan konsentrasi GX berpengaruh tidak nyata terhadap waktu gelatinisasi dan interaksi suhu HMT dan konsentrasi GX berpengaruh tidak nyata terhadap setback.  Perlakuan terbaik sebagai bahan roti adalah suhu HMT 80oC dan konsentrasi GX 1,5%.  Profil pasta pada perlakuan terbaik adalah suhu gelatinisasi 72,25±0,23oC; waktu gelatinisasi 6,16±0,04 menit, viskositas puncak 4556±107,01 cP, viskositas akhir 5141±64,00 cP, breakdown 2235±27,51 cP, setback 2818±15,52 cP.
Sifat Fisikokimia Zat Pewarna dari Bunga Eceng Gondok (Eichhornia crassipes) yang Diekstrak dengan Metode Microwave Asissted Extraction (MAE) Merynda Indriyani Syafutri; Filli Pratama; Gading Putra Yanda
Jurnal Lahan Suboptimal : Journal of Suboptimal Lands Vol. 8 No. 1 (2019): JLSO
Publisher : Research Center for Sub-optimal Lands (PUR-PLSO), Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (483.472 KB) | DOI: 10.33230/JLSO.8.1.2019.417

Abstract

Syafutri et al, 2019. Physicochemical Properties of Colorant from Water Hyacinth Flower (Eichhornia crassipes) Extracted by Microwave Assisted Extraction (MAE) Method. JLSO 8(1):94-106.The objective of this research was to determine the effect of oven microwave power and extraction time on color intensity, anthocyanin stability, and antioxidant activity of colorant from water hyacinth flower (Eichhornia crassipes) extracted by microwave assisted extraction (MAE) method. The research was conducted at Agricultural Product Chemical Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. The experiment used a Factorial Completely Randomized Design with two factors and each treatment was repeated three times.  The first factor was oven microwave power (100 watts and 300 watts) and the second factor was extraction time in oven microwave (1 minute, 2 minutes, and 3 minutes). The parameters were color intensity, anthocyanin stability, and antioxidant activity. The results showed that the oven microwave power and extraction time had significant effects on color intensity and antioxidant activity. The increasing of oven microwave power and extraction time increased a* value and antioxidant activity, and decreased b* value, significantly. The result also showed that the anthocyanin compounds was not stable with heating up to 105°C.
Co-Authors . Parwiyanti Achmad Faizal Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Agus Wijaya Ahmad Sultoni Pulungan Alif Muflih, Muhammad Alviana, Vivi Ayu Anny Yanuriati Ardia Ayu Pramesti Regita Lince Ariyani, Gusniar Paulin Arsi Arsi, Arsi Ayu, Putri Azra, Muhammad Rizki Basuni Hamzah Basuni Hamzah Basuni Hamzah Budi Santoso Chandra Irsan Citra Pratiwi Prayitno Daniel Saputra Daniel Saputra Daniel Saputra Davitri, Nessia Defira, Citra Dharia Renate Donny Prariska Eka Lidiasari Erlita Indah Astari Eva Helda Fanny Astari Folmer Pardosi Gading Putra Yanda Gatot Priyanto Guttifera Haisen Hower Harman Hamidson Harman Hamidson Hermanto Hermanto Herpndi Ichsan, Onne Akbar Nur Indah Widiastuti Kiki Yuliati Leonardo Yohanes H. Manurung Luthfia Azhari, Salsabila Maria Erna Kustyawati Maria Erna Kusyawati Meriska Indriani Merynda Indriyani Syafutri Muliajaya, Fitra Nabila, Ade Nadila, Nur Nessia Davitri Novita Sari, Karlinda Nugroho, M. Aldi Nura Malahayati Oktareni, Sangkut Sri Parwiyanti Parwiyanti Parwiyanti, Parwiyanti Popy Marlina Popy Marlina, Popy Pramesti Regita Lince, Ardia Ayu Pratiwi, Citra Prayitno, Citra Pratiwi Prayoga, Agung Rahmad Hari Purnomo Ramadhani, Imes Suci Renti Arnita Riki Anggara Rindit Pambayun Rindit Pambayun Rindit Pambayun Saputri, Rizky Ayu Selly Ratna Sari Siregar, Ias Marroha Doli SUGITO Sugito - Suparman Suparman Suparman Syachputra, M. Ryan Syaiful, Friska Tamrin Tamrin Tamrin Tania Marta, Siti Hafiza Titi Tricahyati Tri Wardani Widowati Tricahyati, Titi Wisaksono, Muaffan Alfaiz Wulandari Wulandari Wulandari Wulandari Wulandari Wulandari Yanuriati, Anny