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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 28, No 2 (2015)" : 6 Documents clear
ADSORPSI MINYAK SEREH DAPUR MENGGUNAKAN BENTONIT (Lemongrass Oil Adsorption Using Bentonite) Supardan, Muhammad Dani; Fatanen, Arief; Erika, Cut
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

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Abstract

Lemongrass (Cymbopogon citratus) is one of the plants which produce essential oil. Thequality of the essential oil can be determined from the physiochemical properties of the oil. In this study,chemical purification method is implemented by using bentonite as adsorbent. The Completely RandomDesign (CRD) factorial consisted of two factors is used in statistical data analysis. The first factor whichis observed is the time of adsorption (T) which is consisted of 4 levels which are T1 = 30 minutes, T2 = 60minutes, T3 = 90 minutes, and T4 = 120 minutes. The second factor is the absorbent concentration whichis consisted of 3 levels which are K1 = 1%, K2 = 5%, and K3 = 10%. The result of this study showed thatpurification using bentonite can improve the quality of the oil. Time of adsorption and adsorbentconcentration influenced the yield of lemongrass oil (P≥0,01). The physical properties of the oil producedwere in accordance with the Essential Oil Association of America standard. Adsorption processes notonly reduce the citral content of lemongrass oil, however, also reduce the content of non-oxygenatedterpenes which can damage the quality of the lemongrass oil.
EVALUASI MUTU FISIKOKIMIA DAN ORGANOLEPTIK MODIFIKASI KUE SATU BERBASIS TEPUNG PISANG (Quality Evaluation of Physicochemical and Organoleptic Characteristic of Modified Satu Cake Based on Banana Flour) Sarifudin, Achmat; Ekafitri, Riyanti; I.M, Nur Kartika
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

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Abstract

Satu cake is a traditional cake usually made from mixture of mung bean flour and sugarflour. The research had proposed Satu cake by subtituting mung bean flour to banana flour. The objectiveof this research was to evaluate the quality of Satu cake as the influence of the differences ratio ofbanana flour and sugar flour 1:1, 1:2, and 1:3, respectively and 3 replications for each The physicalquality properties (whiteness and hardness), chemical properties (water, ash, protein, fat, carbohydrate,and fiber content) as well the sensory evaluation were evaluated. Results showed that increasing thepercentage of banana flour in the Satu cake formula tended to increase the hardness value, water content,ash content, protein content, meanwhile the whiteness index tended to decrease. The different ratiobetween sugar flour and banana flour was not significantly effect to the fat content, carbohydratecontent, fiber content of the Satu cake sample. The whiteness degree of the Satu cake ranging from 39,25-44,23%, hardness value from 0,46 to 0,53 mm/gr/sec, water content from 17,2 to 20,1%, ash content from0,8 to 1,3%, protein content from 4,4 to 6,6%, fat content from 0,3 to 0,4%, carbohydrate content from 71to 74,4%, fiber content from 2,8 to 3,2%. Result of sensory evaluation recommended the most favoredamong the Satu cake samples was sample from formulation sugar flour : banana flour 1:1.
PERANCANGAN PERALATAN PENGONGSENGAN BIJI KOPI SISTIM BLOWER (Design of Coffee Roaster Using Blower System) Syarifuddin, Syarifuddin
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

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Abstract

Aceh is one of the largest coffee producer in Indonesia. In Aceh Province, coffee plantsgenerally grow in the region of Gayo highland (Aceh Tengah and Bener Meriah). Generally, coffeproducers in Aceh are still using simple processing tools to roast the coffee resulting black beans andcharred that can eliminate the distinctive taste of coffee. This research aims to design of coffee roaster byusing blower system with the following specifications: reactor capacity of 0,5 kg, cylinder reactordimension: length of 30 cm, diameter of Ø 20 cm and plate thickness 5 mm. The roaster itself had 80 cmlength,50 cm width and 120 cm height. The experiment was done under the variation of two variables: (a)in dependent variable: cylinder rotation speed 75 rpm, (b) dependent variables: processing temperature120, 130, 140 and 150 oC, roasting time 8, 9 10, 11 and 12 minutes and coffee weight 250, 300,400 and500 gr. The quality of coffee were analyzed on moisture content, colour, aroma and the infection of fungi.Results showed that the moisture conten coffee were low about 0,28 – 1, 76%. Fortunately the bestflavour, aroma and colour of coffee were obtained under the treatment of roasting time 10 minutes,processing temperature 130 0C as the flavor and aroma of coffee can be maintained. In addition, therewas no infection from fungi as well as mold at all treated samples.
PENGARUH PENGERINGAN TERHADAP KOMPONEN VOLATIL YANG TERLIBAT PADA EKSTRAKSI ANDALIMAN (Zanthoxylum acanthopodium DC) (Effect of Dehydration of Fruit on Volatile Aroma Constituents of Andaliman Zanthoxylum acanthopodium DC) Meutia, Yuliasri Ramadhani; Wardayanie, Ning Ima Arie
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

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Abstract

Andaliman (Zanthoxylum acanthopodium) is typical of North Sumatra spice plant that iswidely used as specific flavor. In other hand andaliman has several benefits such as antimicrobial,antioxidant and as an immunomodulator. Studies on the effect of the extraction of the flavor componentsor potent odorant of andaliman has been done, but the effect of dehydration of the fruit before theextraction to the flavor components have not reported yet. This research were conducted to study theeffect of dehydration of the andaliman’s fruit against theirs volatile compounds. Andaliman used as rawmaterials in the study were given pretreatment by drying and then extracted by maceration method usingethanol and ethyl acetate (1 : 1) for 2 hours, 4 hours, and 6 hours. The extracts were analyzed using GCMSfollowed by GC-O to analyze potential odorants. The results showed that geranyl acetate were themain compound of both andaliman extract with dehydration of the fruit and also andaliman extractedfrom its fresh fruit. Maceration process after 6 hours can bring a new dominant flavor compoundsnamely D-Limonene besides geranyl acetate on both the treatment of the raw material. However aromawere described from sniffing port of GC-O on wet andaliman vary from andaliman-like, sour, green andflowery. While the green aroma were mostly described on dehydrated andaliman’s fruit extract. This mayconclude that the process of drying of raw materials could affect aroma that described by using GC-O.
SIFAT FUNGSIONAL TEPUNG KORO KRATOK HITAM, MERAH DAN PUTIH (Phaseolus lunatus L.) DENGAN PERLAKUAN LAMA PERENDAMAN (Functional Properties of Black, Red and White Lima Bean (Phaseolus lunatus L.) Flour Produced under Different Soaking Time) Diniyah, Nurud; Windrati, Wiwik Siti; Maryanto, Maryanto
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

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Abstract

The aim of this research is to determine technical functional characteristics of the varietieslima bean seed flour (black, red, and white) with different treatment soaking time (12, 24 and 36 hour).Parameter of emulsion activity and stability, foam activity and stability, OHC (Oil Holding Capacity),WHC (Water Holding Capacity) and viscosity are investigated. The results showed that white lima beanseed flour with 12 hour soaking time have the highest emulsion activity and stability (164,28 m2/g; 4,39jam); foaming activity and stability, OHC and WHC of the varieties lima bean seed increased withincrease in soaking time. While, viscosity showed constant value for all varieties of lima bean seed flour.
PRODUKSI SERBUK EKSTRAK NANGKA DENGAN TEKNIK ENKAPSULASI (Production of Jackfruit Extract Powder Using Encapsulation Technique) Loebis, Enny Hawani; Junaidi, Lukman
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

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Abstract

Research on production of jackfruit extract using encapsulation technique conducted todiversify jackfruit product to be used as industrial commodity. Treatment on this research was influenceof: anti-caking magnesium oxide (MO), magnesium carbonate (MC), and magnesium silicate (MS), andstorage period (0, 1, 2, and 3 months), on the characteristics of jackfruit powder quality. The resultsshowed encapsulation could be applied to produce jackfruit powder that meets the requirements of SNI01-4320-1996. Based on its quality characteristics, jackfruit powder MO resulted a better qualitycompared to jackfruit powder MC and jackfruit powder MS. Jackfruit powder MO has a qualitycharacteristics: water content 2.04%, pH 4.88, sugar content 84.21%, vitamin C 3.74 mg/100g, totalsoluble solids 97.5%, TPC 120 colonies/g, coliform < 3 MPN/g, and contain no mold and yeast. Storageof jackfruit powder up to 3 months increased water content, pH, and TPC, and contrarily decreased sugarcontent, vitamin C, and total soluble solids. Based on the quality characteristics, jackfruit powder thatwas stored for 3 months still meets the SNI 01-4320-1996 requirements.

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