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KUALITAS PEWARNAAN EKSTRAK GAMBIR PADA BATIK SUTERA Vivin Atika; Farida Farida; Titiek Pujilestari
Dinamika Kerajinan dan Batik: Majalah Ilmiah Vol 33, No 1 (2016): Dinamika Kerajinan dan Batik
Publisher : Balai Besar Kerajinan dan Batik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22322/dkb.v33i1.887

ABSTRAKGambir merupakan salah satu sumber zat warna alam yang dapat diaplikasikan pada pewarnaan batik. Penelitian ini bertujuan untuk mengetahui kualitas ekstrak gambir (arah warna dan ketahanan luntur) sebagai pewarna batik sutera. Metode penelitian yang digunakan adalah eksperimental dengan variasi jenis pelarut (air, etanol teknis) serta jenis fiksator (tawas, tunjung, kapur). Batik sutera yang telah diwarnai dengan ekstrak gambir kemudian diuji arah dan beda warna, ketuaan dan ketahanan luntur warnanya. Dari pengujian didapatkan hasil arah warna batik sutera cokelat sampai cokelat tua, nilai beda warna L* pada kisaran 44,3-66,2; a* 7,2-13,1; b* 15,1-32,1, dan nilai ketuaan warna %R pada kisaran 10,48-21,12 dan K/S 1,47-3,827. Sedangkan nilai rata-rata ketahanan luntur terhadap pencucian adalah 4 (baik), gosokan basah 4 (baik) dan sinar 4-5 (baik). Dari kegiatan ini dapat disimpulkan bahwa ekstrak gambir dapat digunakan sebagai pewarna batik sutera dengan kualitas yang baik. Kata Kunci: gambir, pewarna, batik sutera ABSTRACTGambier is one of the vegetable colorant source that can be applied for batik dyeing. This research aims to determine the color shades and fastness properties of silk batik dyed with gambier. The method used in this research is experimental with variation include kinds of solvent (water and 70% ethanol) and fixator (alum, ferrosulphate and lime). Dyed silk batik with gambier extract then evaluated by its color shades and difference of intensity also fastness properties. From the evaluation it is obtained that the color shades are brown to dark brown color, color differences score L* is 44.3-66.2; a* 7.2-13.1; b* 15.1-32.1, and color intensity %R score is 10.48-21.12 and K/S score is 1.47-3.827. While the average value of fastness to washing is 4 (good), wet rub 4 (good) and light 4-5 (good). It has been concluded that the gambier extract can be used as batik dye on silk fabrics with good qualities. Keywords: gambier, dye, silk batik

Pengaruh Suhu Ekstraksi Warna Alam Kayu Secang (Caesalpinia sappan Linn.) dan Gambir (Uncaria gambir) Terhadap Kualitas Warna Batik Titiek Pujilestari; Irfa'ina Rohana Salma
Dinamika Kerajinan dan Batik: Majalah Ilmiah Vol 34, No 1 (2017): DINAMIKA KERAJINAN DAN BATIK : MAJALAH ILMIAH
Publisher : Balai Besar Kerajinan dan Batik

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22322/dkb.v34i1.1651

ABSTRAKTumbuhan pembawa warna mengandung senyawa kimia yang berbeda beda baik jumlah maupun jenis senyawanya. Senyawa-senyawa dominan pembawa warna mempunyai ketahanan tertentu pada berbagai kondisi suhu . Suhu ekstraksi zat warna alam dari tumbuhan mempengaruhi arah warna. Penelitian ini bertujuan untuk mengetahui kandungan senyawa kimia dan arah warna kayu secang dan gambir. Ekstraksi zat warna alam dilakukan pada berbagai variasi suhu pemanasan yaitu 50 oC, 75 oC, 100 oC dan perendaman dalam alkohol selama 7 (tujuh) hari pada suhu kamar. Zat warna alam yang diperoleh diaplikasikan untuk pewarna batik pada kain katun dan sutera. Arah warna ditentukan melalui fiksasi menggunakan tawas, kapur dan tujung. Hasil penelitian menunjukkan bahwa suhu ekstraksi berpengaruh pada senyawa kimia zat warna alam kayu secang dan gambir. Jumlah senyawa zat warna alam pada kayu secang semakin berkurang seiring dengan peningkatan suhu ekstraksi. Pada gambir jumlah senyawa zat warna paling banyak diperoleh pada suhu ekstraksi 75 oC. Senyawa zat warna dominan pada kayu secang adalah cyclohexanone sedang pada gambir adalah methyl 3,4 dideutero 3 nonenoate 3. Arah warna kayu secang merah sampai merah kecoklatan dan pada gambir warna kecoklatan sampai coklat tua.ABSTRACTColor bearing plant contains chemical compounds that vary both the number and types of compounds. Compounds dominant color carriers having different resistance at various temperature conditions. The temperature of the extraction of natural dyes from plants affects the direction of color. This study aims to determine the content of chemical compounds and direction color of Caesalpinia sappan Linn and Uncaria gambir. Extraction of natural dyes made at various heating temperature is 50 ° C, 75 ° C, 100 ° C and soaking in alcohol for seven (7) days at room temperature. Natural dyes obtained is applied to dye batik on cotton and silk. Directions color is determined by fixation using alum, lime and tujung. The results showed that the temperature effect on the extraction of natural dyes chemical compound Caesalpinia sappan Linn and Uncaria gambir . The amount of compound natural dyes on a Caesalpinia sappan Linn decreases with increase in temperature extraction. In Uncaria gambir number of compounds most widely dye obtained in the extraction temperature 75o C. Compounds substances dominant color in the Caesalpinia sappan Linn is cyclohexanone was in Uncaria gambir is methyl 3,4 dideutero 3 nonenoate 3. Directions color of Caesalpinia sappan Linn is red to red-brown and in Uncaria gambir is brown to dark brown color.

Pengaruh Penambahan Gelatin terhadap Sifat Fisikokimia Permen Jelly Rumput Laut Eucheuma cottonii Arba Susanty; Titiek Pujilestari
Jurnal Riset Teknologi Industri Vol 8 No 16 Desember 2014
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Jelly candy has a soft chewy texture and elastic. A chewy and elastic property is highly dependent on the gel-forming material used. Eucheuma cottonii is carrageenan seaweed. Carrageenan is one of the gel-forming materials. Carrageenan gels are fragile and less elastic. The addition of gelatin aims to improve the texture of jelly Eucheuma cottonii to be elastic. The purpose of this candy jelly with variations filtrate Eucheuma cottonii and gelatin . The results showed the addition of gelatin effect on gel and tensile strength of jelly candy Eucheuma cottonii. The higher the concentrations of gelatin is added then also increase the gel strength and tensile strength Eucheuma cottonii jelly candy. Combination treatment of filtrate Eucheuma cottonii 40 % and 12 % gelatin is the best combination to produce jelly candy Eucheuma cottonii that meet quality standards except water content. Based on the hedonic quality test Eucheuma cottonii filtrate 40% combined with gelatin (8%) is a combination that meets the expectations of the panelists for Eucheuma cottonii jelly candy.ABSTRAK Permen jelly merupakan kembang gula lunak yang memiliki tekstur kenyal dan elastis. Sifat kenyal dan elastis ini sangat bergantung pada bahan pembentuk gel yang digunakan. Eucheuma cottonii merupakan rumput laut penghasil karaginan yang merupakan salah satu bahan pembentuk gel. Gel karaginan bersifat rapuh dan kurang elastis. Penambahan gelatin bertujuan untuk memperbaiki tekstur permen jelly Eucheuma cottonii menjadi elastis dan kenyal. Tujuan penelitian ini adalah mengetahui pengaruh penambahan gelatin terhadap sifat fisikokimia permen jelly Eucheuma cottonii. Proses pembuatan permen jelly dilakukan melalui dua tahapan yaitu pembuburan rumput laut untuk mendapatkan filtrat Eucheuma cottonii dan dilanjutkan dengan proses pembuatan permen jelly dengan variasi filtrat Eucheuma cottonii dan gelatin. Hasil penelitian menunjukkan penambahan gelatin berpengaruh terhadap gel strength dan tensile strength permen jelly Eucheuma cottonii. Semakin tinggi konsentrasi gelatin yang ditambahkan maka semakin meningkat pula gel strength dan tensile strength permen jelly Eucheuma cottonii. Kombinasi perlakuan filtrat Eucheuma cottonii 40% dan gelatin 12% merupakan kombinasi yang terbaik untuk menghasilkan permen jelly Eucheuma cottonii yang memenuhi standar mutu produk kembang gula lunak kecuali kadar airnya. Uji mutu hedonik rasa dan tekstur, kombinasi perlakuan filtrat Eucheuma cottonii 40% dan gelatin 8% merupakan kombinasi yang memenuhi harapan panelis untuk permen jelly Eucheuma cottonii

Pengurangan Bau dan Mikroba di Industri Peternakan Ayam dengan Menggunakan Asap Cair Titiek Pujilestari
Jurnal Riset Teknologi Industri Vol 5 No 9 Juni 2011
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Considering there are many farms that ignores environmental issues that may cause pollution impacts such as air pollution, especially the smell, it is necessary efforts to reduce air pollution by adding a material that can inhibit microbial growth and absorb odors. The smell comes from the content of ammonia and hydrogen sulfide gases, which are removed during the process of decomposition of chicken manure. One attempt to reduce odor is to spray liquid smoke chicken manure into chicken coop location. Liquid smoke is an organic liquid that is yellow to dark brown sengak smell (smoke) and contains many chemical components such as acidic compounds, phenol and alcohol.

Pengaruh Penambahan Rumput Laut Pada Pengolahan Kaldu Instan Ikan dan Udang Titiek Pujilestari; Sugihartono Sugihartono
Jurnal Riset Teknologi Industri Vol 7 No 13 Juni 2013
Publisher : Balai Riset dan Standardisasi Industri Samarinda

It has been an instant broth processing research be conducted semi-wet and dry of fish kite (Decapterus sp) and fires shrimp (Mefnpeizneus moizoceros Pabr), thickeners used dry seaweed (Eucheuma sp) soaked three hours of 0.25 and 0.5 parts by weight fish/shrimp and water by five (5) sections. Addition of seaweed as much as 0.25 parts by weight of the broth has been able to deliver instant results that the organoleptic relative to the addition of 0.5 parts. Broth is more soluble instant semi-wet/pasta and mixed evenly in boiling water, while the dry form (sheet) with a thickness of 2-3 mm with an area of 6 cm2 take time for 4-5 minutes to dissolve in boiling water. Material thickener (seaweed) had no effect on protein and fat content, but the significant effect on the moisture content of instant broth of fish and shrimp. Water content of the semi-wet broth decreased at 4 weeks of storage, but of the dry/sheet broth is increases. Bacteria E. Coli did not grow up in an instant broth of fish/shrimp semi-wet/paste and dry/sheet storage up to 4 (four) weeks, but there was growth of mold/mildew and other types of microbes.

Pengaruh Proses Pengolahanterhadap Mutu Produk Olahan Ikan Kendia (Thynnichthys vaillanti) Titiek Pujilestari; Arba Susanti
Jurnal Riset Teknologi Industri Vol 6 No 11 Juni 2012
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v6i11.1508

The research was conducted in three steps, that is preliminary, the main and continuing. The preliminary research to determine the physical and chemical characteristics of kendia fish. The main research to determine the technology of fish processing in accordance with the characteristics of kendia fish. Continued research to determine the effect of polypropylene plastic packaging types 0.05 and 0.07 mm thickness on the durability of processed dried kendia fish. Dried fish processing technology kendia wet salting is carried out without and with the softening of spines, immersion in wood vinegar without and with the softening of the spines, plus a wet salting wood vinegar without and with the softening of spines, fermentation (wadi,bekasam) and shredded. Preliminary research indicates that kendia fish is white-blackish, flat, small, scaly, small prickly and hard and have a long 10 to 13.5 cm, width 3-4 cm and weighing 16-38 gr. At two months of storage, Total Plate Count tended to increase and decrease after four months of storage. The use of wood vinegar 10% less to give good results because of a bad smell arising/rot.The fat content and protein in all treatments were little changed during storage. Processed products which are preferred in the treatment of salting, dry wadi and bekasam and shredded. Kendia dried salted fish products are stored on a 0.07 mm polypropylene plastic packaging has the longest shelf life is 5 (five) months of 7 (seven) days.

Analisa Sifat Fisiko Kimia Dan Anti Bakteri Asap Cair Cangkang Kelapa Sawit Untuk Pengawet Pangan Titiek Pujilestari
Jurnal Riset Teknologi Industri Vol 4 No 8 Desember 2010
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Physico-chemical properties and enti-becterial agent of liquid smoke palm shell for food preservation has been performed. The liquid smoke was made by dry distillation method, and then partially purified by precipitation filtration and distillation. Chemical components were assayed using GC-MS and anti bacteria. capacity was assayed using agar diffusion method. Results showed that differences in purification treatment leads to a different physico-chemical properties and anti bacterial capacity of liquid smoke produced. Partially purified of pure liquid smoke produced followed by distillation process have characteristic of clear, impurities of 0.09% and pH of 3.07 .Dominant chemical compounds found in the various treatments were cyclopentanone, 2-furancarboxaldehyde. acetic acid. and acid propanoate. Partial purified liquid smoke by precipitation-filtration showed inhibition on bacterial growth of E. Coli and S. aureus. but could not inhibit the growth of Salmonella, whereas partial purified of liquid smoke by distillation did not have inhibitory effect on the growth of E. Coli, S aureus and Salmonella.

Analisis Senyawa Kimia pada Tiga Jenis Jahe dan Penggunaannya untuk Keperluan Industri Titiek Pujilestari
Jurnal Riset Teknologi Industri Vol 3 No 6 Desember 2009
Publisher : Balai Riset dan Standardisasi Industri Samarinda

The Essential Oil Distillation Of Local Gingers ( Emprit Ginger, Red Ginger And Elephant Ginger) From East Borneo Make In Two Condition; I.E Freh And Dry Condition Was Carry Out. The Essential Oil Produce From Fresh Ginger Having Much Amount Of Chemical Compound Than The Dry Condition. In Tile (Resh Condition. Elephantginger Have 81 Kindof Compounds.Red Ginger Have 59kind Of Compounds, Emprit Ginger Have 56 Kind Of Compounds, Mean While In Dry Condition The Amount Of Gingercompound Is Decrease. The Elephant Ginger Became 76 Kind Of Compounds, Red Ginger 46 Kind Of Compounds, Emprit Ginger 40 Kind Of Compounds. The Ginger 'Compoundcan Use As Perfume Flavor, Insecticide. Analytical Reagent, Indicator, Food Flavor. Coloring Matters, Cosmetic, Anti Cancer' Material And Anti Oxidant. Three Kind Of Ginger In The Fresh Or Dry Condition Having Three Same Compound, They Are C-Citral, Ar Curcumene,And Beta Sesquipphellandrene.

Asesmen Teknologi Proses Produksi Ikm Furnitur Rotan di Kalimantan Selatan Menggunakan Metode Teknometrik Evy Setiawati; Titiek Pujilestari
Jurnal Riset Teknologi Industri Vol 5 No 10 Desember 2011
Publisher : Balai Riset dan Standardisasi Industri Samarinda

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Ko-Kristalisasi Buah Nanas Sebagai Upaya Penggerak Kegiatan Ekonomi Di Pedesaan Titiek Pujilestari
Jurnal Riset Teknologi Industri Vol 5 No 10 Desember 2011
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Pineapple (Ananas cosmosus L. Merr) is a perishable commodity and when the harvest abundant existence. Pineapple fruit contains high nutrition and complete, has very many benefits as an antioxidant and health. Development needs to be done pineapple juice processing as baked products in powder form in a way that has durability crystallization save. A fact that the number of urbanization and migration from rural to urban areas to earn a better income. To solve problems and improve the communities in rural areas required the development of economic sectors that are able to integrate the economy of farming and agricultural industries by utilizing local qualified

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