Article Per Year (5 Year)
p-Index From 2021 - 2026
0.444
P-Index
This Author published in this journals
All Journal Jurnal Teknologi Jurnal Riset, Inovasi, Teknologi & Terapan
Pardi Pardi
Politeknik Negeri Lhokseumawe
Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Electrical & Electronics Engineering Industrial & Manufacturing Engineering Mechanical Engineering

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
Penggunaan Ekstrak Daun Pepaya Sebagai Inhibitor Korosi Baja Karbon Dalam Lingkungan Crude Oil Muhammad Libasut Taqwa; Irwan Irwan; Pardi Pardi
Jurnal Teknologi Vol 21, No 1 (2021): April 2021
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (167.097 KB) | DOI: 10.30811/teknologi.v21i1.2193

Abstract

The study of papaya leaf extract as a carbon steel corrosion inhibitor in a crude oil environment has been investigated using a weight-loss method. The effects of papaya leaf extract concentrations and immersion time have been employed to investigate the corrosion rate, with a variation of papaya leaf extract concentrations of 0, 1, 2, 3, 4, and 5 % volume and immersion time of 1, 2, 3, 4 and 5 hours. The results showed that increasing papaya leaf extract concentrations decreased the corrosion rate of carbon steel in a crude oil environment. While the increase of immersion time enhances the carbon steel corrosion rate in a crude oil environment. The lowest rate of corrosion obtained was 4.0152 mpy using papaya leaf extract concentration of 5 % volume at 5 hours immersion time. The inhibition efficiency also increased with increasing concentrations of papaya extract and immersion time. The highest inhibition efficiency was 65.54% at the concentration of papaya leaf extract 5% vol. at 5 hours immersion time.
Pengaruh Penggunaan Ragi Instan dan Ragi Alami dari Jeruk (Citrus Sinensis) Terhadap Mutu dan Karakteristik Roti Manis Farhani Farhani; Syafruddin Syafruddin; Pardi Pardi
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 1 (2025): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i1.8623

Abstract

Natural yeast is a mixture of flour, water, and or other components fermented with a natural starter containing lactic acid bacteria (LAB) and yeast. The mixture is used as a baking agent in the production of sweet bread. The natural yeast in this study used fermented sweet orange soaking water as the yeast. Natural yeast can change the availability of fiber fraction, protein, and increase mineral content in flour. The purpose of this study was to determine the effect of adding instant yeast and natural yeast on the quality and characteristics of sweet bread. The experiment consisted of the independent variables of instant yeast and natural yeast with concentrations of 10%, 15%, 20% instant yeast and 10%, 15%, 20% natural yeast. The observation parameters used included microbial contamination, moisture content, ash, organoleptic. The results showed that the treatment of adding different proportions of instant yeast and natural yeast had a significant effect on moisture content with the lowest and highest ranges of 18.5-35% instant yeast and 21.5-37.5% natural yeast (wet basis), ash content in instant yeast with a range of 0.84-1.50%, and in natural yeast with a range of 0.93-1.50%. Then in microbial contamination with the two treatments there are the same results which meet the SNI.
Co-Authors Farhani Farhani Irwan Irwan Muhammad Libasut Taqwa Syafruddin Syafruddin