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Junaidi, Lukman
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Pemanfaatan Teknik Ko-Kristalisasi Untuk Produksi Serbuk Ekstrak Sirsak Junaidi, Lukman; Loebis, Enny Hawani; Alamsyah, Rizal
Jurnal Litbang Industri Vol 3, No 2 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1161.012 KB) | DOI: 10.24960/jli.v3i2.625.67-76

Abstract

Research on application of co-crystallization technique on production of soursop extract powder conducted to diversify soursop product that could be used as industrial commodity. Treatment on this research was influence of: (1) anti-caking magnesium oxide (MO), magnesium carbonate (MC), and magnesium silicate (MS), and (2) storage period (0, 1, 2, and 3 months), on the characteristics of soursop powder quality. The results showed co-crystallization could be applied to produce soursop powder that met the requirements of SNI 01-4320-1996. Based on its quality characteristics, soursop powder oursop powder MC resulted a better quality compared to s MO and s MS. MC had a quality characteristics: oursop powder Soursop powder water content 1.89%, pH 4.17, sugar content 83.75%, vitamin C 42.7  total soluble solids 98.1%, TPC mg/100g, 55 colonies/g, soursop powder until coliform < 3 MPN, and contain no mold and yeast. Storage of 3 months increased water content, pH, and TPC, and contrarily decreased sugar content, vitamin C  total soluble solids.  Based on the quality characteristics, soursop powder that , and was stored for 3 months still met the SNI 01-4320-1996 requirements.ABSTRAK Penelitian pemanfaatan teknik ko-kristalisasi untuk produksi serbuk ekstrak sirsak dilakukan untuk diversifikasi produk olahan buah sirsak yang dapat dijadikan komoditas industri. Perlakuan yang diamati meliputi pengaruh: (1) penggunaan jenis anti-kempal magnesium oksida (MO), magnesium karbonat (MC), dan magnesium silikat (MS) dan (2) masa simpan (0, 1, 2, dan 3 bulan) terhadap karakteristik mutu serbuk sirsak. Hasil penelitian menunjuk-kan bahwa teknik ko-kristalisasi dapat dimanfaatkan untuk menghasilkan serbuk sirsak yang memenuhi persyaratan mutu SNI 01-4320-1996. Berdasarkan karakteristik mutunya, serbuk sirsak MC memberikan hasil yang lebih baik dibandingkan dengan serbuk sirsak MS dan serbuk sirsak MO.  Serbuk sirsak MC memiliki karakteristik mutu: kadar air 1,89%, pH 4,17, kadar gula 83,75%, Vitamin C 42,7 mg/100g, total padatan terlarut 98,1%, ALT 55 koloni/g, koliform < 3 APM, dan tidak mengandung kapang dan khamir.  Penyimpanan serbuk sirsak sampai dengan 3 bulan mengakibatkan terjadinya peningkatan kadar air, pH, dan ALT, dan sebaliknya mengakibatkan penurunan kadar gula, vitamin C dan total padatan terlarut.  Berdasarkan karakteristik mutunya, serbuk sirsak yang disimpan selama 3 bulan tetap memenuhi persyaratan mutu SNI 01-4320-1996.
(Natural Antioxidant : Source, Chemistry, and Extraction Technology) Junaidi, Lukman
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9715.801 KB)

Abstract

Antioxidant are subtances that when present in food or in the body at low concentration compared to that of an oxidizable substrate markedly delay or prevent the oxidation of that substrate. The mechanism by which antioxidants protect food from oxidation is by scavenging of free radicals via donation of an electron or a hydrogen atom,or by deactivation of metal ions and singlet oxygen. Natually occuring inhibitors of oxidation in food generally originate from plant-based materials.Antioxydant can be classified into groups based on how they work and where they are found.There have been a number of assay mathods developed to measure the capacity of antioxidant as pure compounds or in extract.These methods foccus on different mechanisms of the antioxidant such scavenging of oxygen and hydroxyl radicals,reduction of lipid peroxil radicals,chelation of metal ions,or inhibition of lipid peroxidation.The very common methods used were:ORAC,OSI,DPPH ,and TEAC.There are three principle,techniques that may be used to extract naturally occuring antioxidant:extraction using solvent solid-phase extraction,and supercritial carbondioxida extraction
Proses Delignifikasi Limbah Pasar untuk Produksi Bioetanol Hawani Loebis, Enny; Ramadhani Meutia, Yuliasri; Junaidi, Lukman; Alamsyah, Rizal
Warta Industri Hasil Pertanian Vol 32, No 02 (2015)
Publisher : Balai Besar Industri Agro

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Abstract

Limbah organik pasar merupakan sumber biomassa yang cukup penting untuk dimanfaatkan menjadi bioetanol. Salah satu permasalahan dalam produksi bioethanol dari biomassa adalah adanya kandungan lignin yang sulit untuk diuraikan.  Penelitian ini bertujuan untuk mempelajari proses delignifikasi limbah pasar untuk produksi bioetanol.  Tahapan proses produksi bioetanol yang diamati meliputi proses delignifikasi serta hidrolisis enzimatis dan fermentasi. Hasil penelitian menunjukkan proses delignifikasi pada sabut kelapa dapat menurunkan kadar lignin sebesar 21,64 %. Proses fermentasi simultan menggunakan Trichoderma pada sabut kelapa menghasilkan bioetanol 0,07 % pada hari ke-4 dan hari ke-5. Fermentasi simultan menggunakan P. nalgiovense S11, menghasilkan bioetanol mulai pada hari ke-3, dan cenderung terjadi peningkatan sampai hari ke-5. Fermentasi simultan menggunakan P. nalgiovense S11 menghasilkan kadar bioetanol, untuk sabut kelapa maksimum 1,07%; kulit jagung maksimum 1%,  dan tongkol jagung maksimum 5,51 %. Pada fermentasi terpisah menggunakan P. nalgiovense S11, pembentukan bioetanol untuk kulit jagung dan jerami terjadi pada hari ke-4 dan ke-5 maksimum 0,8%. Secara keseluruhan, bioetanol yang terbentuk dari proses fermentasi simultan lebih besar daripada proses fermentasi terpisah.
(Techno-economic Analysis of Small Scale Poultry Feed Industry) Junaidi, Lukman; Alamsyah, Rizal; Noerdin NK, Mochamad; F. Hutajulu, Tiurlan
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

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Abstract

Techno-economic analysis was conducted to evaluated to evaluate the financial viability of small-scale pourly feed industry. the analysis was based on three scale of capacity. that is: 4 tones, 2 tones, and 300 kg feed per day. the result of analysis shown that the viability of the pourtry feed industry was not sensitive to changes in the investment cost. however, the viability of the poultry feed industry was very sensitive to changes in the raw materials cost and feed price.
(Natural Flavor: Production, Sources, Isolation and Recovery Techniques) Junaidi, Lukman
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

A flavor is a substance which may be a single chemical entity, or a blend of chemicals of natural or synthetic origin whose primary purpose is to provide all or part of the particular flavor effect to any food or other product take in the mouth. A vast array of compounds may be responsible for the aroma of the food products, such as alcohols,aldehydes, eesters,dicarbonyls, short to medium-chain free fatty acids, methyls ketones, lactones, phenolic compounds.At present, due to the high cost or lack of availability of natural flavor extracts, most commercial flavorants are chemically synthesized, mostly from petroleum-derived precursors. Because chemical synthesis often uses environmentally unfreiendly production processes, it is desirable to switch to bioproduction, including the extraction from natural source, de novo microbial process (fermentation ), and bioconversion of natural precursos using micro-organisms or isolated enzymes.Natural flavour compounds usually exist at very low concentratiuons. To recover the flavour compounds at a purity of interest for practicial applications , flash distillation and adsorption are being used degradation as wellas high energy cosumption. These challenges inspire and encourage the development of a safer and more economical separation technique, such as: pervaporation techniques, head-space techniques, and supercritical fluid extraction.The scope of this paper covers the development in the bioflavor production, sources, isolation and recovery techniques.This paper is aimed at providing the information related on natural flavor issue which can be used as an additional information to the researcher on the natural falvor industry.
(The Study on The thermal Energy Consumption and Effisiency in Coconut Oil Processing Using HOID Technology) Junaidi, Lukman; S Tariq, A; Yang Setiawan, Yang; Supriatna, Dadang
Warta Industri Hasil Pertanian Vol 16, No 1-2 (1999)
Publisher : Balai Besar Industri Agro

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Abstract

The study on the thermal energy consumption and efficiency in coconut oil processing using HOID technology was conducted to evaluate the performance of the thermal energy efficient fumace. the preliminary comsubtion experimental conducted to examine the thermal capacity of the system, indicated that the system could be used to fry minimum of 2 tons coconut meat per 8 hours operation. The frying capacity of the furnace was influenced significanrtly by the ration of the fresh coconut meat to coconut oil and the amount of coconut oil that should be replaced. The higher the ration will result in the higher of the frying rate. The result of experiment showed that the maximum thermal efficiency of the fumace was around 70% this maximum efficiency could be achieved if the loss of the thermal energy from the system could be made minimally, espencially loss due to the sensible heat in the dry flue gas and loss due to the incomplete combustion of fuel resulting in carbon monoxide in the flue gas. The average thermal efficiency of the system was 54%.
(Research on effectiveness of Production of Palm Oil Biodiesel using Static-Mixer Reactor) Alamsyah, Rizal; Junaidi, Lukman; Hawani Lubis, Enny
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

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Abstract

Research on Effectivenes of Production of Palm Oil Biodiesel Using Static-Mixer Reactor has been conducted. The aim of research was to evaluate the faster and more effective of production process of biodiesel compare to the existing conventional mehod using blade-agitator. The production method investigated was related to application of Static-Mixer Reactor in the biodiesel production. The results show that application of Static-Mixer Reactor ij the biodiesel production give the faster trans-esterification reaction speed in producing Fatty Acid Methyl Ester/FAME compare to blade-agitator reactor. To produce FAME 96,5% as required in SNI Biodiesel (SNI 04-7182-2006), Static-Mixer Reactor only needs 15, 10, dan 5 minutes for temperature 50, 69 and 70 C .  while blade-Mixer Reactor also could produce biodiesel with the viscosity and acid value better than biodiesel which produced by blade-agiitator reactor. The resultd also show that application of static mixer could produce biodiesel that meet the requirements of Indonesia Nasional Standar for Biodiesel (SNI) 04-7182-2006. These could be seen in the quality parameters related to acid value, glycerol total, viscocity, water content, and density.
(The Effectiveness of Bamboo Charcoal as a Cigarette Smoke Filter) Junaidi, Lukman; Wijaya, Hendra
Warta Industri Hasil Pertanian Vol 28, No 01 (2011)
Publisher : Balai Besar Industri Agro

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Abstract

Research on effectiveness effectiveness of using bamboo charcoal for cigarette smoke filter has been conducted .the aim of research was to investigate the characteristics of bamboo charcoal as a cigarette smoke filter .the results show the type of bambo charcoal andong and betung as well as particle size give no significance influence on benzene and chloroform adsorption ,while in contrarily give significance influence on significance influence on benzene  and chloroform adsorption,while in contrarily give significance influence on 0idium adsorption .usingthe cigarette filter added with bamboo charcoal andong and betung could increase 90% tar adsorption in cigarette smoke compare to tar adsorption by cigarette filter without bamboo charcoal added .while bamboo charoal filter andong and betung could increase nicotine adsorption in cigarette smoke only 45% and 19% respectively compare to tar adsorption by cigarette filter without bamboo charcoal added. The size of mesh of bamboo charcoal filter andong and betung give same level of influence on tar and nicotine adsorption.the lower the size of mesh the higher the effectiveness on tar and nicotine adsorption.
(Development of Processing of Breakfast Cereals and Rootcrops) Sutrisniati, Dwi; Junaidi, Lukman
Warta Industri Hasil Pertanian Vol 20, No 1-2 (2003)
Publisher : Balai Besar Industri Agro

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Abstract

A study to find out the best method in processing of breakfast cereal and root crop has been conducted the materials used were flour from cassava ,corn,soybean,sweet potato,tapioca and seasoning .the proximate analysis and organoleptic test was conducted toevaluate the quality and the acceptance of the product.addition of 2%chocolate powder to the formula can improve the taste and flavor of the product.breakfast cereal and root crops accepted by panelist were products which made from mixed of corn flour cassava (10.10);mixed of sory flour ,sweet potato and tapioca(9:9:2),mixed of corn product which was made from mixed of soy flour has a fat and protein content higher than product which was made from mixed of corn flour.
(The Influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics) Junaidi, Lukman; Sudibyo, Agus; F.Hutajulu, Tiurlan; Abdurahman, Dede
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

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Abstract

Research on the influence of Extraction Temperature Treatment on Cocoa Butter Quality Characteristics gas been conducted. The study was focused on the effect of treatment of the extraction temperature range when conducted hydraulic pressing on cocoa nibs. The variation of temperature range was chosen at: 40-50C: 50-60C: 60-70C: 70-80C: 80-90C. The research showed that treatment of extraction temperature level give an influence on the cocoa butter quality characteristics e.g: moisture content, FFA, sapnification value, iodine number and refrective index. The results showed that moisture content of cocoa butter extracted decrease with increasing of ectraction temperature, while FFA, saponification value, iodine number and refractive index increase with increasing of extraction temperature.The treatment of extraction temperature level also give influence on the proportion of fatty acid type (saturated fatty acid and unsaturated fatty acid) on coca butter. The proportion of total unsaturated fatty acids tend to decrease with increasing of extraction temperature. On the other hand the proportion of total saturated fatty acids and yield of extraction tend to increase with increasing of eextraction temperature.
Co-Authors -, Harmita -, Hendarti Abdurahman, Dede Alamsyah, Rizal Enny Hawani Loebis, Enny Hawani F. Hutajulu, Tiurlan F. Hutajulu, Turlan F.Hutajulu, Tiurlan Hawani Loebis, Enny Hawani Lubis, Enny Herman Suryadi Noerdin N.K, Mochamad Noerdin NK, Mochamad Ramadhani Meutia, Yuliasri S Tariq, A Sapto Hartanto, Eddy Subagja ., Subagja Sudibyo, Agus Supriatna, Dadang Sutrisniati, Dwi Wijaya, Hendra Yang Setiawan, Yang