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All Journal Jurnal Riset Teknologi Industri

Suroto HS

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Author-ID : 4328430

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

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Articles

Kombinasi Campuran Limbah Kayu dan Non Kayu untuk Briket sebagai Bahan Bakar Alternatif Suroto HS; Jantri Sirait
Jurnal Riset Teknologi Industri Vol 2 No 4 Desember 2008
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Berdasarkan pengalaman dari proses moulding limbah yang diperoleh mencapai 25% dari volume kayu yang diolah. Jika kayu yang diolah sekitar 100 m3 per hari maka akan diperoleh limbah sekitar 25 m3. Jika dalam setu bulan bekerja 25 hari maka akan diperoleh limbah sebesar 625 m3. Jika diasumsikan hasil samping tempurunq kelapa sebesar 10% dengan rata-rata produksi kelapa di Kaltim sebesar 1.195.68 kg/Ha maka diperkirakan hasil samping tempurung kelapa sebesar 119,57 Kg/Ha. Batubara saat ini merupeken hasil tambang yang potensial penghasil pendapatan asli daerah. Penggunaan utama batubara saat ini sebagai penghasil energi, namun pada sisi lain sebagian dimanfaa/kan un/uk briket batubara. Asal bahan baku briket saat ini kebanyakan mesih dalam bentuk tunggal (batubara, tempurung kelapa dan arang kayu). Dalam penelitian ini akan mengkombinasikan bahan limbah serbuk arang kayu, tempurung kelapa dan batubara. Hasil menunjukan kualitas briket tunggal dengan parameter nilai kalor berturut-turut 5.419 cal/g bengkirai (B), 5.324 cal/g batubara (Bb), 4.356 cal/g tempurung kelapa {Tk}, 4.126 cal/g ulin (U), dan 4.087 ca//g merent! (M). Sedangkan kualitas kombinasi cemouren dengan parameter nilai kalor berturut-turui 4.876 cal/g BBb, 4.868 cal/g BTk, 4.783 cal/g UMB, 4.760 cal/g BTk, 4.477 cal/g UTk, 4.454 cal/g UB, 4.221 cal/g BTk, 4.162 cal/g BM, 4.156 cal/g MBb, dan 4.039 cal/g UM. Bila dibandingkan dengan standar nilai kalor yang dipersyaratkan secara nasional dan internasional masih belum memenuhi slandar.

Aktivitas Antioksidan Ekstrak Umbi Bawang Tiwai Suroto HS
Jurnal Riset Teknologi Industri Vol 4 No 7 Juni 2010
Publisher : Balai Riset dan Standardisasi Industri Samarinda

The of research antioxidant activity of tuber extract of bawang tiwai was carried out in the water solvent on 100°C combined with ethanol solvent 96%.The parameter of antioxidant activaty with had been analyzed was:total of fenol. total of antioxidant activity, capacity of free radical capture, reduction power, oxygen reactive species.The result of this research was that the total of fenol resulted in ethanol solven was higher than water solvent, the antioxidant activity of 100 ppm bawang tiwai extract in ethanol solvent is better than in water solvent,but still lower than vitamin C,the capacity of free radical capture combined with ethanol solvent50 ppm was higher than water solvent50ppm.butstilllowerthanvitamin C.Reduction power of tuber extract of bawang tiwai combined with ethanol solvent was hight than water solvent 50 ppm, but stil lower than vitamin C and reactive oxygen with ethanol species of tuber extract of bawang tiwai combined with ethanol solvent was better than water, but still lower than vitamin C.

Bawang Tiwai (Eleutherin americana Merr.) sebagai Pengawet, Antioksidan dan Pewarna untuk Pangan Suroto HS
Jurnal Riset Teknologi Industri Vol 6 No 12 Desember 2012
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Bawang tiwai (Eleutherine americana Merr.) contains phytochemicals such as alkaloids, flavonoids, phenolics, glycosides, steroids, saponins, anthocyanins, protein and carbohydrate. The results showed that bawang tiwai has potential to be applied as food preservatives, antioxidants and coloring agents. Bawang tiwai extracts application opportunities in industries such as bread and sauce as a preservative, antioxidant coconut oil and color syrup and jelly. Phenol compound acts as a preservative and antioxidants, while anthocyanins coloring agents.

Aplikasi Ekstrak Umbi Bawang Tiwai ( Eleutherine americana L.Merr ) terhadap Waktu Simpan Roti Basah Suroto HS
Jurnal Riset Teknologi Industri Vol 3 No 6 Desember 2009
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Wet bread is one of the most popular foods in Indonesia it has limitation storage time Ihal is about 2 and 3 days in a room temperature. The usage of preservative substance to make the food durable without complay food grade standar will be dangerous for human health. Sintetics preservative made of chemical malerial has negative effect for health. So. another alternative musl be found. Bawang tiwai tuberexlract is one of the best alternatives 10 substitute potassium/sodium propionate. because it contains antimicroba. The purpose of this research is to getlhe best extraxt dosage of bawang tiwai tuber toward the duration of wet bread storage. There are two ways in researching bawang tiwai tuber extract. they are using etanol sovent and water 10d'C were used in dosage 0.25 gram. 0.5 gram. 1 gram, 1.5 gram, 2 gram. Hey were compared with slntelics preservative potassium/sodium propionate with dosage 2 gram/kg better of wet bread. The result of the research shows Ihat the best dosage is bawang tiwai tuber extract in 2 gram/kg wei bread batter. because it can hold out about 14 days in a room temperature.

Kombinasi Campuran Limbah Moulding dan Kayu HTI untuk Pellet Kayu sebagai Bahan Bakar Alternatif Suroto HS; Yuliansyah Yuliansyah
Jurnal Riset Teknologi Industri Vol 2 No 3 Juni 2008
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Eventhough the poteify waste into wood savinncy of timber and thenumber of active moulding industries are deccreasinq racently, the demand of moulding products is still hight. Actually the waste of moulding can be utillized for fuel but the waste must be treatedpreviosly. The treatment is to classify weste into wood saving, woodplaning and sawdust. Tile size wood saving and wood planing ware reduced by using a hemmer mill, after that the wastes were screened.wilile the sawdust was screened directly. Them. all screened wood were combined wiht the screened wood from timber estate. All of these materials were mixed together with cassava glue. Pellet is an alternative source of fuel. The quality of produced pellet is 0.49- 0.80 gr/cm3 for density parameter. 2.40 - 9.64% for moisture content, and0.15 - 1.08% for ash content. These properties meet the requirements of national and international market. How ever; parameter of gross caloric value of pellet. which was 4042 - 4380 cal/g. did not meet the requirements.

Analisa Kandungan Kimia Dan Pemanfaatan Bawang Tiwai ( Eleutherine Americana Merr) Untuk Bahan Baku Industri Suroto HS; Eldha Sampepana
Jurnal Riset Teknologi Industri Vol 1 No 1 Juni 2007
Publisher : Balai Riset dan Standardisasi Industri Samarinda

This research aims to get information about the utilization of chemical compound contained in Bawang Tiwai. Bawang Tiwai collected from forest and merchandizer were sorted according to their age/rotten/dries and defects. The next step is making specimens simplisia by using knifes or slicer, after that they are dried naturally by the sun for about 2 weeks and finally they are powdered by using blender. Extraction is done by solving the sample in methanol and hot water solution. The mixing is then shaked thoroughly by a shaker for 24 hours or ovenight. Based on chemical analysis, Bawang Tiwai contains chemical compounds like tanin, fenol, carbohydrate, and protein. Bawang Tiwai can be made as a raw material of pharmaeutical and food additive industries.

Aktivitas Anti Mikroba Dari Ekstrak Bawang Tiwai Suroto HS; Irawan Wijaya Kusuma
Jurnal Riset Teknologi Industri Vol 3 No 5 Juni 2009
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Bawang tiwai (Eleutherine americana L. Merr) has chemical compound such as carbohydrate, protein, fat, alkaloid, flavonoid, carbocylate acid, aldehyde keton, thanin and phenol. Bawang tiwai is used by the ethnic of Dayak in Eas Kalimantan for spicy and medicine. Information about this chemical compound should be studied further and one of the study is to know the characteristic and activity of bawang tiwai as antimicrobial activity. The extract of bawang tiwai using methanol solvent has characteristic of brown concentrated solid (gummy), non crystalin, non aromatic and the extract of bawang tiwai using the solvent of n-tiexene. dietil ether and elit acetate has a characteristic of yellow brownies solid, bit oil, and both extractives are dissolved in acetone and methanol. Repeated seperetion with hexen, etil acetate, benzene-acetone using a coloum chromatography resulted in old yellow to brown fraction and aromatic. The fraclions resulted by step one and two separation are able to resist the growth of salmonella thypi and Bacillus cereus.

Co-Authors Eldha Sampepana Irawan Wijaya Kusuma, Irawan Wijaya Jantri Sirait Yuliansyah Yuliansyah

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