cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
-
Contact Email
-
Phone
-
Journal Mail Official
-
Editorial Address
-
Location
Kota banda aceh,
Aceh
INDONESIA
Jurnal Hasil Penelitian Industri
Published by Balai Riset dan Standardisasi Industri Banda Aceh
ISSN : 20895380     EISSN : 25032216     DOI : -
Core Subject : Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science
Jurnal Hasil Penelitian Industri (JHPI) merupakan Jurnal Ilmiah yang diterbitkan oleh Balai Riset dan Standardisasi Industri Banda Aceh. JHPI terbit setahun 2 (Dua) kali yaitu pada bulan April dan Oktober dengan fokus dan ruang lingkup hasil penelitian dan pengembangan sektor industri bidang pangan, industri proses, rancang bangun peralatan, teknologi hasil pertanian, lingkungan, teknologi minyak atsiri/oleo dan energi. JHPI telah diakreditasi LIPI No.630/AU2/P2MI/03/2015.
Arjuna Subject : -
Articles 6 Documents
 1 
Search results for , issue " Vol 27, No 2 (2014)" : 6 Documents clear
REVIEW KONSTANTA-KONSTANTA KINETIKA PERTUMBUHAN BAKTERI-BAKTERI ANAEROBIK PADA PEMBUATAN BIOGAS DARI KOTORAN SAPI (Review of Growth Kinetic Constants of Anaerobic Bacterias Involved on Biogas Production from Cow Manure) Wresta, Arini
Jurnal Hasil Penelitian Industri Vol 27, No 2 (2014)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

The important parameters needed for process and digester design in biogasproduction are kinetic constants. This research will study these constants for biogasproduction from cow manure. The study is based on anaerobic bacterias cell growthkinetic with simplifying the organic degradation to biogas in one main step that is done bymathanogenic bacterias, and the value of μg is represented by Monod Equation. From thisresearch it is obtained the value of kinetic constant for cow manure biogas productioni.e. , , CH VS Y 4 / , CO VS Y 2 / , VS X Y / , CH X Y 4 / and CO X Y 2 / respectively of 0,0433 day-1 to0,1386 day-1, 21,23 mg/L, 478,42 L CH4/kg VS, 438,02 L CO2/kg VS, 30,9278 g VS/g sel,14,7965 L CH4/g cell, dan 13,5470 L CO2/g cell.
PENGARUH IRADIASI TERHADAP KUALITAS SAMBAL TRADISIONAL (Irradiation Effect on The Quality of Traditional Sauce) Kadir, Idrus
Jurnal Hasil Penelitian Industri Vol 27, No 2 (2014)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Research on the application of irradiation technology in the field of foodpreservation has done relatively long which began around the 1950s to the present . Oneof the benefits of irradiation technology as an alternative technology for food preservationis not causing residue and can maintain the quality of foodstuffs including nutritionalquality remained relatively unchanged. Research on the effect of irradiation on the qualityof traditional sauce has been done. Tradisional sauce obtained from one of thesupermarkets in South Jakarta were irradiated with doses of 5 kGy and 0 kGy as controls .Three brands of traditional sauce on the market are brands A , B and C which have beenprepared in packaging bag included in the carton at a certain size and then irradiated at adose of 5 kGy , and the sauce is not irradiated ( control ) was prepared for comparison . Atboth the irradiated sauce and unirradiated as control were tested those fisico-chemistryand microbiology quality namely: pH , water content , water activity ( Aw ), protein content,fat content total microbial ( ALT ), molds and yeasts , total coliforms , and Staphylococcusaureus . In the control (0 kGy), conducted testing heavy metal. The results showed thatirradiation can improve the hygienic quality of traditional sauce by reducing microbialcontamination 2-3 log cycle at a dose of 5 kGy . In the traditional sauce found nosignificant heavy metal contamination. Improved hygienic quality of traditional saucethat expected to increase the competitiveness of agro- industry of traditional sauce inorder to boost the economy.
KARAKTERISASI BAKTERI SELULOLITIK SIMBION RAYAP ASAL TAMAN NASIONAL BUKIT BAKA BUKIT RAYA, KALIMANTAN BARAT (Characterization of Cellulolytic Bacteria Termite Symbiont from Bukit Baka Bukit Raya National Park, West Kalimantan) Hidayat, Mohamad Rusdi; Hidayati, Hidayati
Jurnal Hasil Penelitian Industri Vol 27, No 2 (2014)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Cellulase is the third largest industrial enzyme worldwide. This enzyme isproduced by microorganisms. Termite is one of the arthropods that could utilize symbioticmicroorganisms in their gut to digest lignocellulose. The purpose of this study was tocharacterize the cellulolytic bacteria that have been previously isolated from termites gutoriginated from the Bukit Baka Bukit Raya National Park. Isolates used were isolateMRH.13.S, isolate MRH.13.AF, and isolate MRH.13.O2. Characterizations conductedwere on the determination of the isolates growth curve, as well as the determination of theoptimum pH and temperature. The results showed that isolate MRH.13.S have an optimumtime at 36 hours. While isolate MRH.13.AF isolates had optimum time at 24 hours. Bothisolates have optimum pH in acidic conditions, and optimum temperature of 60˚C. Andisolates MRH.13.O2 have an optimum time of 48 hours, with an optimum pH in acidic toneutral and optimum temperature of 60˚C.
PERBAIKAN PROSES PEMISAHAN PENGOTOR PADATAN UNTUK MENINGKATKAN KUALITAS GULA MERAH TEBU RAKYAT DI ACEH TENGAH (Modification of Solid Impurities Removal Process to Improve Brown Cane Sugar Quality Traditionally Produced in Aceh Tengah) Marwan, Marwan; Indarti, Eti; Abubakar, Yusya; Arpi, Normalina
Jurnal Hasil Penelitian Industri Vol 27, No 2 (2014)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Brown cane sugar is traditionally produced by small enterprises at DesaBlang Mancung (Ketol District, Aceh Tengah Regency), one of them is Sara Ate Enterpriserun by a group of local young men since 2010. The product is purchased by food industriesin Medan and used as ingredients. However, its price was rather low around Rp. 5000,-per kilogram due to high content solid impurities. In this work, we introduced an improveddesign of solid separation equiment to remove un-dissolved content of the brown canesugar juice. A two stage stainless steel screen was applied to filter solids from the juice.The screen also separated entrained bagasse. The filtrate was then flowed to a settler thatallows further separation of solids such as sand or clay. To minimize possibility ofimpurities entrainment during cooking process, the furnace was also modified by usingconcrete construction. As the result, much better brown cane sugar was produced withmuch lower solid impurities (2.2% w/w) and brighter appearance, thus complying grade IISNI 01-6237-2000 .
FORMULASI DAN ANALISIS DESKRIPTIF KUANTITATIF RAISIN CAKE BERBASIS TEPUNG KOMPOSIT KACANG MERAH, KEDELAI, DAN JAGUNG (The Formulation and Quantitative Descriptive Analysis of Raisin Cake Based on Composites Flour: Redbean, Soybean, and Corn) Astuti, Santi Dwi; Andarwulan, Nuri
Jurnal Hasil Penelitian Industri Vol 27, No 2 (2014)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Composite flour based on nuts and seeds can be formulated to obtainnutrient composition and bioactive compound as functional food ingredient. This study wasusing red bean and soybean flour as a source of protein that rich in dietary fiber andmicronutrients, and corn starch to improve the rheological properties of product. Theaimed of study was formulation of raisin cake based on composite flour rich in nutrients content and sensory analysis using quantitative descriptive analysis method. Compositeflour was consisting of red beans, soybeans and corn in the ratio of 65:25:10. Theproportion of composite flour as wheat flour substitution in raisin cake production were0%, 25%, 50%, 75%, and 100%. Quantitative descriptive analysis was performed using 10trained panelists. The results showed that product with composite flour up to 100% hassame intensity with control (raisin cake with 100% wheat flour) on sensory attributes i.e.elasticity, homogeneity, crust color, milky aroma and taste, raisin taste (sweet, acid,bitter), and fatty aftertaste. Raisin cake with composite flour substitution up to 50 % havethe same hardness and elasticity values with control. Raisin cake with 50% composite floursubstitution can be classified as functional food with claims as a good source of vitaminB6, and as very good source of protein, dietary fiber, calcium, magnesium, phosphorus,potassium, and vitamin C. Although product have the same preferences with control, itshave lower on vitamin B1 and vitamin B3 than control. Raisin cake with 50 % compositeflour was recommended to be consumed as a breakfast menu. Based on the nutritionadequation for general food, in each serving size (100g) of product was able to fulfill thedaily nutrition needs i.e. 16.48 % protein, 6.82 % total dietary fiber, 6.38 % calcium,10.46% magnesium, 17.96% phosphorus, 7.58% potassium, 7.36% zinc, 0.78% vitamin C,and 23.5% vitamin B12, respectively.
PENGGUNAAN BAHAN PEMUCAT PADA PRODUKSI KACANG GARING (The Use of Bleach in Crispy Peanut Production) Setianingsih, Nanik Indah; Christianto, Herry Yuli; Nilawati, Nilawati
Jurnal Hasil Penelitian Industri Vol 27, No 2 (2014)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Abstract

Some of crispy peanut industry used alum as additive in order to make thecolor of peanut looks white and clean. Using alum in food production is not recommended,because alum is unlisted as additive food and also has negatif effect for health. The aim ofthis research was to find additive to replace alum in crispy peanut production, effective inbleaching and don’t have negatif effect for health. This research used completly randomfactorial design with kind of bleach and time of dyeing factor. The result of variantanalysis of lightness level parameter show that 87,5% of treatment resulted lightness levelvalue different with control significantly. Most of optimal lightness level value be obtainedin using 1% of bleach both of calcium sulfat and calcium oxide. Use of calsium sulfatresulted higher of lightness level value than calsium oxide. The result of organoleptic testshow that panelist liked taste, texture and color of crispy peanut commonly. Treatmentwith time of dyeing and kind of bleach 1% concentration did not affecting the difference inorganoleptic valuation significantly. The result analysis base of quality requirements,crispy peanut with time of dyeing and kind of bleach 1% concentration treatment meet thedetermined standard.

Page 1 of 1 | Total Record : 6

 1 

Filter by Year

2014 2014


Reset
Filter By Issues
All Issue Vol 29, No 2 (2016) Vol 29, No 1 (2016) Vol 28, No 2 (2015) Vol 28, No 1 (2015) Vol 27, No 2 (2014) Vol 27, No 1 (2014) Vol 26, No 2 (2013) Vol 26, No 1 (2013) Vol 25, No 2 (2012) Vol 25, No 1 (2012)