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All Journal Agrointek Jurnal Agroindustri Industria: Jurnal Teknologi dan Manajemen Agroindustri Jurnal Teknologi Agro-Industri Jurnal Teknologi Pertanian Andalas Jurnal Ilmiah Inovasi Jurnal Pengabdian Kepada Masyarakat (Mediteg)
Nina Hairiyah
Agroindustri, Politeknik Negeri Tanah Laut, Tanah Laut
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Optimasi Metode Ekstraksi Terhadap Parameter Mutu Ekstrak Daun Ketepeng Cina (Senna alata) Nuryati Nuryati; Raden Rizki Amalia; Nina Hairiyah; Nanis Nurisyah
Jurnal Teknologi Agro-Industri Vol. 10 No. 02 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i02.183

Abstract

Ketepeng Cina (Cassia alata) is a plant that is widely used to treat various skin problems caused by bacteria or fungi. Various studies have been carried out to obtain optimal extract results such as the influence of the type of drying or solvent used. The optimal extract can be used for applications in making products based on Chinese ketepeng extract such as gel, cream or soap preparations. In this research, optimization of the extraction method will be carried out to obtain extracts with the best parameters in terms of water content, yield and flavonoid values ​​resulting from extraction methods using cold methods (maceration) and hot methods (sochlet and reflux). The research results showed that the optimal extract produced was using the reflux method with a yield value of 23,24%, water content of 4,02%, total ash content of 1,20%, non-acid ash content of 1,04%, and flavonoids of 8,78%.
ANALISIS KERUSAKAN BEARING MAIN SHAFT PADA MESIN SCREW PRESS MSB 15 DENGAN METODE TOTAL PRODUCTIVE MAINTENANCE (TPM) DI PABRIK KELAPA SAWIT PT. XYZ Nina Hairiyah; Imron Musthofa; Aminah Aminah
Jurnal Teknologi Pertanian Andalas Vol 28, No 1 (2024)
Publisher : Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jtpa.28.1.1-7.2024

Abstract

Salah satu perusahaan kelapa sawit yang memproduksi CPO dan kernel di Kalimantan Selatan adalah PT. XYZ. Material yang sering mengalami kerusakan pada proses produksi kelapa sawit di PT. XYZ adalah bearing main shaft pada mesin screw press MSB 15 yang mempengaruhi kualitas dan kuantitas CPO dan kernel yang dihasilkan. Penelitian ini bertujuan untuk mendapatkan penyebab kerusakan bearing main shaft pada mesin screw press MSB 15 dengan metode Total Productive Maintenance (TPM) menggunakan informasi dan pengetahuan mengenai Overall Equipment Effectiveness (OEE), TPM, dan jam kerja mesin yang ada di stasiun press. Hasil penelitian menunjukkan bahwa OEE pada mesin press di PT. XYZ berada di bawah standar, yaitu dengan nilai availability 77% yang seharusnya 90%. Nilai performance rate dan quality rate yaitu 89,57% dan 100%. Secara keseluruhan nilai OEE masih berada pada angka 68,5% masih dibawah standar yaitu 85%, yang artinya produksi yang dilakukan masih dinilai wajar namun perlu banyak perbaikan yang dilakukan. Hasil analisis yang dilakukan penyebab kerusakan bearing main shaft screw press MSB 15  stasiun press PT. XYZ adalah faktor engine error, human error, dan material.
Perbandingan Parameter Mutu Ekstrak Bunga Telang (Clitoria ternatea) Menggunakan Metode Refluks, Sokhlet, dan Maserasi Hairiyah, Nina; Amalia, Raden Rizki; Nuryati, Nuryati; Faridah, Faridah
Jurnal Teknologi Agro-Industri Vol. 10 No. 02 (2023): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v10i02.181

Abstract

Butterfly pea flower (Clitoria ternatea) is a plant that is known to contain high levels of flavonoids, anthocyanins and antioxidants which can be used for food and non-food products. Butterfly flower extract can be used as an active ingredient in product manufacturing. This research aims to compare the quality parameters of pea flower extract (Clitoria ternatea) obtained using the reflux, sochlet and maceration methods from organoleptic, yield, water content, total ash content, acid insoluble ash content and flavonoid aspects. The research results showed that for organoleptic parameters, butterfly pea flower extract had a deep purplish blue color and a distinctive aroma of butterfly pea flower. Based on the parameters of yield value, water content, total ash content, acid insoluble ash content, and flavonoids, the best extraction method for pea flowers (Clitoria ternatea) is the heat method (reflux or sokhlet).  
Quality Control of SIR 20 Product Using The Statistical Quality Control (SQC) At PT. WLK Hairiyah, Nina; Rizki Amalia, Raden; Nuryati, Nuryati
Jurnal Teknologi Agro-Industri Vol. 11 No. 1 (2024): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v11i1.191

Abstract

Good quality is an important requirement for companies to gain competitiveness in their products on the market. PT. WLK is a company that produces SIR 20 rubber, which is currently experiencing quality problems such as white spot product defects and contamination that does not meet established quality standards. The aim of this research is to analyze the quality control of SIR 20 products at PT.WLK using the Statistical Quality Control (SQC) approach. This quality control analysis is carried out using statistical tools in the form of check sheets, P control charts, Pareto diagrams and fishbone diagrams. The results of the research carried out show that white spots are caused by several factors, namely humans, machines, environment and methods, while contamination is caused by humans, machines and materials so that it does not meet quality standards. Good quality standards, namely the absence of product defects such as white spots and contamination. Based on the results of research carried out using cause and effect diagrams, factors that cause product defects can be identified, such as human factors that are not careful enough, raw materials that are handled poorly, machines that do not receive enough maintenance, work method factors that often occur deviations in work implementation, and weather factors that often change.
Karakteristik Kimia dan Organoleptik Stick Puff Pastry Dengan Variasi Penambahan Tepung Daun Kelor (Moringa oleifera) Amalia, Rizki; Hairiyah, Nina; Nuryati, Nuryati; Aulia, Zaitun
Jurnal Teknologi Agro-Industri Vol. 11 No. 2 (2024): Jurnal Teknologi Agro-Industri
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Negeri Tanah Laut

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34128/jtai.v11i2.212

Abstract

Daun kelor (Moringa oleifera) dalam kondisi kering mengandung gizi yang lebih tinggi, seperti protein, serat, karbohidrat, dan kalsium, dibandingkan kondisi basah. Potensi ini dimanfaatkan untuk menghasilkan tepung daun kelor yang digunakan menjadi bahan substitusi pada produk puff pastry stick. Penelitian ini bertujuan untuk (1) mengkarakterisasi sifat kimiawi produk berupa kadar air, kadar abu, kadar protein, dan serat kasar, (2) menganalisis organoleptik melalui metode hedonik berdasarkan warna, aroma, rasa, dan tekstur, serta (3) menentukan formulasi terbaik menggunakan metode Bayes dengan variasi penambahan tepung daun kelor: F0 (tanpa tepung daun kelor), F1 (2,5 g tepung daun kelor), F2 (5 g tepung daun kelor), F3 (7,5 g tepung daun kelor), dan F4 (10 g tepung daun kelor). Hasil karakterisasi kimiawi menunjukkan bahwa puff pastry stick dengan kelima formulasi memenuhi standar mutu SNI untuk cookies, kecuali pada kadar protein formula F0 dan serat kasar. Uji organoleptik yang melibatkan 30 panelis menunjukkan bahwa formula F1 (penambahan 2,5 g tepung daun kelor) paling disukai berdasarkan warna, aroma, rasa, dan tekstur. Dengan demikian, formulasi terbaik pada penelitian ini adalah F1, yang memberikan keseimbangan nutrisi dan tingkat penerimaan organoleptik yang optimal.
Co-Authors Ade Setia Rahman Adzani Ghani Ilmannafian Amalia, Raden Rizki Aminah Aminah Anggun Angkasa BP Aprilia Widyastuti Aulia, Zaitun Ayu Nurmalasari Bella Krestinawiyati Fituwana Chatarina Umbul Wahyuni Eva Luliyanti Fatimah, Fatimah Fitri Nordiyah Hermawan Susanto Iis Sakhatun Ika Kusuma Nugraheni Imron Musthofa Imron Musthofa Irda Handriyani Jubaidah Jubaidah Ma'ratus Sholikhah Mariatul Kiptiah Meldayanoor Mella Wulandary Muhammad Indra Darmawan Nanis Nurisyah Nuryati Nuryati Nuryati Nuryati Nuryati Nuryati Nuryati Nuryati Nuryati Nuryati Raden Rizki Amalia Raden Rizki Amalia Rino Adi Wijaya Riski Yulia Rahayu Rizki Amalia Rizki Amalia Rizki Amalia, Raden Siti Hajar Taufik Djatna