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All Journal Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) Jurnal Agroindustri Jurnal Sains dan Teknologi Pangan Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian Martabe : Jurnal Pengabdian Kepada Masyarakat Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Journal of Applied Agricultural Science and Technology Paulus Civil Engineering Journal Jurnal Karya Abdi Masyarakat Jurnal Ilmiah Ilmu Terapan Universitas Jambi National Multidisciplinary Sciences Jurnal Pengabdian Masyarakat Pinang Masak Jurnal Maisyatuna Agricultural Power Journal
, Sahrial
Universitas Jambi
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Mathematics Physics Public Health Social Sciences Transportation

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EFEKTIVITAS NaCl DAN CaCl2 DALAM MEMURNIKAN MDAG DENGAN METODE CREAMING DEMULSIFICATION TECHNIQUE Mursalin, Mursalin; Sahrial, Sahrial; Wulandari, Nur
Jurnal Sains dan Teknologi Pangan 2017: PROSIDING SEMINAR NASIONAL FKPT-TPI 2017
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (25.875 KB)

Abstract

Penghilangan residu gliserol MDAG dengan metode creaming demulsification technique (CDT) telah terbukti berhasil dengan baik, metode ini hampir sama efektifnya dengan pemurnian menggunakan alat separasi short path distilation (SPD). CDT adalah metode penghilangan gliserol dari MDAG dengan prinsip merusak sistem emulsi w/o (gliserol/MDAG) baik secara fisik (penerapan panas dan pengadukan) maupun secara kimia (penambahan larutan elektrolit). Larutan elektrolit yang digunakan dapat berasal dari asam, garam, atau campuran keduanya. Penelitian ini mempelajari efektivitas penggunaan larutan NaCl dan CaCl2 5% sebagai larutan elektrolit dalam sistem CDT. Hasil penelitian menunjukkan bahwa CaCl2 lebih efektif daripada NaCl dalam memisahkan gliserol dari sistem emulsi MDAG. Pemurnian dengan larutan elektrolit CaCl2 dan NaCl 5% masing-masing menghasilkan MDAG murni dengan kandungan gliserol 1,64 dan 0,70% dari kandungan asalnya sebesar 14.99%. Kata kunci: CaCl2, CDT, demulsifikasi, elektrolit, MDAG, NaCl, purifikasi 
PHYSICOCHEMICAL PROPERTIES OF TEA (Camellia sinensis) SEED OIL AND ITS APPLICATIONS Sahrial Sahrial; Emanauli Emanauli; Meri Arisandi
Jurnal Agroindustri Vol. 7 No. 2 (2017)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.7.2.111-115

Abstract

Tea (Camellia sinensis) is widely grown for its leave sand is commercialized as black tea. Product diversification and value addition are currently are of great interest. This study provides data on the physicochemical properties of tea seed oil from Kayu Aro, Jambi Province. Extraction using-hexane was employed to obtain tea seed oil followed by physical-chemical analysis to assess its properties. Physicochemical properties, namely oil yield, density, refractive index, viscosity, turbidity, color, and melting point, as well as free fatty acid, iodine value, peroxide value, and saponification were determined. The oil yield is up to 14% (dB), density is 882.5±5.5kg/m3, refractive index is 1.48±0.20, viscosity is 64.1±0.2 Pa.s, turbidity is 0.88, color 47.0 (L),34.6 (C) and 95.3 (h) as well as free fatty acid 0.39-0.92%, iodine value 29.63-30.87gI2/100g, peroxide value 0.019-0.417 meq O2/100g, and saponification 127.721-168.382. Tea seed oil is stable and can be a potential source of edible and non-edible applications, such as natural nutraceutical,  pharmaceutical, and cosmetic products
Aplikasi penggunaan Mono Di-Acyl Glycerol (MDAG) untuk meningkatkan stabilitas dan titik leleh dark chocolate [Application of Mono Di-Acyl Glycerol (MDAG) to Improve Stability and Melting Point of Dark Chocolate] Mursalin Mursalin; Achmad Hizazi; Sahrial Sahrial
Jurnal Teknologi & Industri Hasil Pertanian Vol 27, No 1 (2022): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v27i1.53-60

Abstract

     Chocolate is one of the processed cocoa products in the form of a water-in-oil (w/o) emulsion. In its production, cocoa powder, sugar, and vanilla are evenly dispersed in cocoa butter by using lecithin as an emulsifier. Lecithin is an effective emulsifier used to w/o emulsions due to its HLB ranging (4-6). So far, by using a single emulsifier (lecithin), it will takes 8-12 hours of conching to produce dark chocolate with good quality and stability. Hence, the addition of MDAG which has an HLB ranging 3-5 as a co-emulsifier, is expected to reduce conching time and increase product stability and melting point. The study was aimed to determine the effect of adding MDAG as a co-emulsifier to increase the stability and melting point of dark chocolate and to determine the optimum concentration of MDAG addition. The study was arranged in a completely randomized design (CRD), the treatments were 6 levels of lecithin/MDAG ratio (%) in the dough, namely P0 (0.60:0), P1 (0.56:0.04), P2 (0.52 :0.08), P3 (0.48:0.12), P4 (0.44:0.16), and P5 (0.40:0.20). Each treatment level was repeated 3 times to obtain 18 experimental units. The parameters tested were melting point and fat-blooming. To see whether there was an effect of adding MDAG as a co-emulsifier, the data obtained were analyzed using ANOVA and followed by DNMRT at a 5% significance level. The results showed that the addition of MDAG as a co-emulsifier could increase the stability and melting point of dark chocolate. The best proportion of emulsifier mixture of lecithin and MDAG is the use of 0.44% lecithin and 0.16% MDAG which produces a melting point of 34oCwith a level of stability during storage at room temperature was quite high (not having fat-bloomduring storage up to 21 days).
The Effectiveness of the Shredder Machine and Empty Fruit Bunch Press to Reduce Oil Losses from Oil Palm Empty Fruit Bunches Sahrial Hafids; Dewi Fortuna; Ade Rizka Wahyuni
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 6 No 2 (2018): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (443.717 KB) | DOI: 10.29303/jrpb.v6i2.78

Abstract

The purpose of this study was to determine the effectiveness of the use of "Shredder Machine (SM)" and "Empty Fruit Bunch Press (EFBP) Machine" to reduce oil losses from palm oil empty fruit bunches, as well as analysis of economic aspects. This study used Randomized Block Design (RBD) with two treatments in fifteen groups as replicates. The parameters observed were oil losses, as well as efficiency and effectiveness of SM and EFBP machines, recovery costs, and economic aspects (fixed and variable costs). The result was efficiency (66.82%), effectiveness (91.59%).Assuming 50% of the processed empty bunches can recover oil losses equivalent to Rp 27,215,790 per day or Rp 7,321,047,505 per year. The fixed costwas Rp 629,366,250 and the variable cost was Rp 132,738,534, so the profit from the use of SM and EFBP Machinewas Rp 6,558,942,721 per year.
PENGEMBANGAN ALAT PENCETAK PIRING PELEPAH PINANG (Areca catechu L.) DENGAN MENGGUNAKAN METODE QUALITY FUNCTION DEPLOYMENT Sahrial Hafids; Yernisa Yernisa
Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Vol 8 No 2 (2020): Jurnal Ilmiah Rekayasa Pertanian dan Biosistem
Publisher : Fakultas Teknologi Pangan & Agroindustri (Fatepa) Universitas Mataram dan Perhimpunan Teknik Pertanian (PERTETA)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (650.855 KB) | DOI: 10.29303/jrpb.v8i2.185

Abstract

Peningkatan kesadaran akan dampak lingkungan yang terkait dengan produksi dan penggunaan piring plastik memunculkan gagasan untuk memproduksi piring ramah lingkungan dari bahan alami, seperti pelepah pinang (Areca catechu L.). Untuk membuat piring dari pelepah pinang dibutuhkan alat pencetak. Penelitian ini bertujuan untuk meningkatkan kualitas alat pencetak dengan menggunakan Metode QFD. Metode ini terdiri dari empat tahapan, yaitu: (1) Perencanaan Produk, (2) Perencanaan Teknik, (3) Perencanaan Proses, dan (4) Perencanaan Produksi. Berdasarkan hasil analisis kebutuhan pelanggan dihasilkan daftar lima prioritas kebutuhan pelanggan, yaitu: (1) tidak melelahkan, (2) tidak berkarat, (3) rangka kompak, kokoh dan stabil, (4) ergonomis, dan (5) cetakan yang dapat diganti. Terdapat lima karakteristik kualitas untuk memenuhi lima kebutuhan pelanggan, yaitu: (1) pengepres otomatis, (2) sasis ergonomis, (3) bahan cetakan tidak berkarat, (4) sasis kaku dan kuat, dan (5) desain minimalis. Oleh karena itu, dapat disimpulkan bahwa dengan menggunakan keempat fase Metode QFD alat pencetak piring dari pelepah pinang yang memenuhi kebutuhan pelanggan telah berhasil dikembangkan.
Evaluasi Waktu Pelaksanaan pada Pekerjaan Struktur Lapisan Bawah Jalan Takkalasi-Bainange-Lawo (Studi Kasus: Proyek Pembangunan Jalan Takkalasi-Bainange-Lawo) Tangdialla, Lintje Tammu; Latupeirissa, Josefine Ernestine; Sahrial
Paulus Civil Engineering Journal Vol. 5 No. 4 (2023): PCEJ Vol.5, No.4, Desember 2023
Publisher : Universitas Kristen Indonesia Paulus

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Abstract

Estimasi waktu pelaksanaan proyek konstruksi bertujuan untuk mengetahui kecukupan waktu pelaksanaan proyek dengan kesepakatan yang telah diatur sebelumnya. Tujuan dari penelitian ini adalah untuk mengetahui tujuan pelaksanaan dan jangka waktu pelaksanaan, timeline serta mengetahui faktor-faktor yang mempengaruhi kegagalan proyek. Metode yang digunakan dalam penelitian ini adalah Earned Value dengan Analisis Deskriptif. Hasil kajian ini menunjukkan baru 24.812 proyek konstruksi yang telah selesai, yaitu masih 75.188%. Jadi, dapat dikatakan proyek tidak berjalan dengan baik karena koordinasi yang kurang baik antara pengawas dan kontraktor, pengawasan, keterlambatan material, sumber daya manusia yang terbatas, peralatan tertunda, kondisi cuaca tidak memungkinkan, dan peralatan sering rusak. . Hasil analisis terhadap data jadwal pelaksanaan action plan yang 100% terlaksana hanya mempengaruhi pergerakan, pengendalian dan keselamatan lalu lintas, serta kesehatan dan keselamatan kerja. 
PENDAMPINGAN USAHA DIYUM DAN COCONUT MILKSHAKE SEBAGAI UPAYA PENGEMBANGAN USAHA RINTISAN MAHASISWA PROGRAM STUDI TEKNOLOGI INDUSTRI PERTANIAN UNIVERSITAS JAMBI Yernisa, Yernisa; Sahrial, Sahrial; Yulia, Ade; Oktaria, Fera; Aini, Latifa
LOGISTA - Jurnal Ilmiah Pengabdian kepada Masyarakat Vol 8 No 1 (2024)
Publisher : Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Andalas Kampus Limau Manis - Padang, Sumatera Barat Indonesia-25163

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/logista.8.1.56-61.2024

Abstract

Mahasiswa prodi Teknologi Industri Pertanian saat ini memiliki beberapa kelompok usaha rintisan yang inovatif. Sayangnya, proses penerapan teknologi masih tradisional dan faktor manajemen kualitas produk belum menjadi fokus utama. Fokus peningkatan kualitas produk pangan dapat dilakukan melalui upaya pemenuhan persyaratan kualitas pangan dengan menerapkan Cara Produksi Pangan yang Baik (CPPB) dan menerapkan Sistem Jaminan Halal (SJH) untuk dapat memperoleh sertifikasi halal produk. Kegiatan pengabdian pendampingan difokuskan kepada dua kelompok usaha rintisan yaitu DiYam dan Coconut Milkshake. Hasil pendampingan usaha rintisan mahasiswa ini adalah meningkatkan penggunaan teknologi proses seperti teknologi penyimpanan dan pendinginan produk, peningkatan pemahaman mitra mengenai CPPB dan sistem jaminan halal masing-masingnya naik menjadi 28,75% dan 23,25% dari sebelum mengikuti kegiatan. Pemahaman mengenai CPPB naik menjadi 3,15 (Sangat paham) dari sebelumnya 2,00 (tidak paham) dan sertifikasi halal sebesar 3,31 (sangat paham) dari sebelum dan 2,38 (cukup paham), dan mendorong pengimplementasian manajemen kualitas dari kelompok usaha mahasiswa ini dengan pendaftaran NIB (Nomor Induk Berusaha), memenuhi persyaratan CPPB dan sistem jaminan halal. Kata kunci: Diyam, Coconut Milkshake, Usaha rintisan mahasiswa, CPPB, Sistem jaminan Halal ABSTRACT Agricultural Industrial Technology program have several innovative startup groups. Unfortunately, the technological application process is still traditional, and product quality management has not been the main focus. The focus on improving food product quality can be achieved through efforts to meet food quality requirements by implementing Good Manufacturing Practices (GMP) and applying the Halal Assurance System (HAS) to obtain halal product certification. The mentoring activities are focused on two student startup groups, DiYam and Coconut Milkshake. The results of mentoring these student startups include increased use of process technologies such as product storage and cooling, and an increase in partner understanding of GMP and halal assurance systems to 28.75% and 23.25%, respectively, from before participating in the activities. Understanding of GMP increased from 2.00 (not understanding) to 3.15 (very understanding), and halal certification understanding increased to 3.31 (very understanding) from 2.38 (fair understanding), encouraging the implementation of quality management by these student startup groups with the registration of the Business Identification Number (NIB), meeting GMP requirements, and the halal assurance system. Keywords: Diyam, coconut milkshake, Student startup businesses, Good Manufacturing Practices (GMP), Halal Assurance System (HAS)
Optimization of Drying Temperature in the Production Process of Tea Seed Oil Hafids, Sahrial
Indonesian Food Science and Technology Journal Vol. 2 No. 1 (2018): Volume 2 Number 1, December 2018 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.609 KB) | DOI: 10.22437/ifstj.v2i1.6296

Abstract

This study aims to determine the optimal temperature for drying kernel flour from tea seeds which will be used as raw material in the production of tea seed oil (TSO) by maceration method using n-hexane solvent. The study used a completely randomized design with 6 treatments for drying temperatures, namely: 60, 70, 80, 90, 100, and 110oC. The results showed that the optimal temperature for drying kernel flour from tea seeds was 80oC with a drying time of 3.5 hours. At the optimum temperature obtained TSO yield of 16.12% with free fatty acid content of 0.40%, iodine number 30.16 g I2/100 g of material, peroxide number 0.16 meq KOH /100 g, saponification number 144.55 mg KOH/g TSO, specific gravity 0.94 g/ml, refractive index 1.67, and melting point 2.0oC.
Study of Low-Fat Ice Cream with The Substitution of Super Red Dragon (Hylocereus costaricensis) Fruit Peel Hafids, Sahrial; Rahmi, Silvi Leila; Chairunisah, Annida Rani
Indonesian Food Science and Technology Journal Vol. 3 No. 1 (2019): Volume 3. Number 1, December 2019 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v3i1.10186

Abstract

Abstract— This research aimed to identify the effect of the substitution of super red dragon fruit peel (Hylocereus costaricensis) towards the physical and organoleptic characteristic of low-fat ice cream, todeterminethe best formulationof the Substitution of super red dragon fruit peel (Hylocereus costaricensis)intolow-fat ice creamand to determine whether the best formulation of low-fat ice cream with the substitution of super red dragon fruit peel (Hylocereus costaricensis)is as acceptable as commercial ice cream. This research was designed using a completely randomized design (CRD) with the substitutionof super red dragon fruit peel (0, 6, 8, 10, and 12% w/w) as the treatments. The parameters of overrun, melting time, viscosity, colour (L*, a* and b* values), and organoleptic evaluation including hedonic quality of colour and texture and overall acceptance were analyzed. The best treatment of organoleptic evaluation then was analyzed by paired comparison evaluation method with commercial ice cream. The result showed that the substitutionof super red dragon fruit peel was significantly different (P<0,01) on overrun, melting time, viscosity, colour (L*, a* and b* values), hedonic quality of colour and texture, and overall acceptance. The substitutionof 8% super red dragon fruit peel was found to be the best treatment based on organoleptic evaluation with overrun of 38,40%, melting time of 16,11 minutes, viscosity of 551,03 cP, colour; L* 63,80, a* 12,78, b* 19,25, hedonic quality of colour 3,10 (pink), texture 4,15 (smooth, non-snowy) and overall acceptance 4,45 (like moderately). The best formulation of low-fat ice cream with the substitution of 8% super red dragon fruit peel was not significantly different on the paired comparison evaluation with the score of 0,20 (Similar). Keywords— Ice cream; Low-fat; Peel; Super Red Dragon Fruit.
Energy potential from Areca Palm through Direct Combustion and Pyrolysis in Indonesia: A review Setyawan, Hendrix Yulis; Sunaryo, Sunaryo; Waluyo, Budi; Merlya, Merlya; Choirun, Annisa'u; Nizori, Addion; Sahrial, Sahrial
Indonesian Food Science and Technology Journal Vol. 4 No. 1 (2020): Volume 4. Number 1, December 2020 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v4i1.11200

Abstract

Global warming that occurs due to rapid population growth and increasing of energy consumption makes energy supply decreases. Energy source from non-renewable energy (fossil fuel) cause increasing greenhouse gas emission level and scarcity of natural resources. This paper reports that agricultural residues especially areca palm wastes had been widely used as an alternative energy source to reducing fossil fuel consumption. About 4.780.000 tones areca palm produced per year around the world and the shell was burned in open air or just thrown in the environment. This work aimed to investigate energy potential from areca palm shell using direct combustion and pyrolysis method also do analysis about this technology from environmental point of view and that contribution for sustainable uses.
Co-Authors Achmad Hizazi Addion Nizori Ade Rizka Wahyuni Ade Yulia Ade Yulia Ade Yulia Agustian, Egie Aini, Latifa Alfia, Alfia Aris Munandar Arsa, Daniel Bariyah, Wulan Budi Waluyo Chairunisah, Annida Rani Choirun, Annisa'u Dawam Suprayogi Dea Uly Sitanggang, Lidwina Dewi Fortuna Dompak MT Napitupulu Emanauli Emanauli Emanauli Emanauli Emanauli, Emanauli F. Permatasari Fauziah Fiardilla Ilhami, Mohamad Kurniawati Kurniawati Latupeirissa, Josefine Ernestine Lisani, Lisani Mansur, Ely Meri Arisandi Meri Arisandi Merlya, Merlya Mursalin Mursalin Napitupulu, Dompak MT Ni Made Ayu Suardani Singapurwa Nur Azizah Nur Wulandari Oktaria, Fera Raden Mohamad Herdian Bhakti Ratih, Luh Rosliana Putri Hasibuan Setyawan, Hendrix Yulis Silvi Leila Rahmi Siti Nurisjah Situmorang, Riris Sunaryo Sunaryo Tangdialla, Lintje Tammu Utami, Cahyaning Rini Utomo, Pradita Eko Prasetyo Yernisa Yernisa Yundari, Yundari