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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 61 Documents
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PROSES PEMBUATAN VERNIS DARI SERBUK DAMAR MENGGUNAKAN PELARUT BERBASIS MINYAK HIDROKARBON (The Process of Making Varnish from Damar Powder Using an Oil-Based Hydrocarbon Solvent) Redha, Fauzi
Jurnal Hasil Penelitian Industri Vol 26, No 1 (2013)
Publisher : Baristand Industri Banda Aceh

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Abstract

Study of process technology of varnish production from Damar (resin)powder using an hydrocarbon oil-based solvent has been done. The purpose of thisresearch is to obtain a simple varnish manufacturing technology and increase theeconomic value of the damar resin which was available in Aceh province. Solvents used inthis study were the solvent mixture of gasoline and kerosene to the variation ratio of70%:30%, 50%:50%, 30%:70%. Comparison between the raw material resin and solventfor 1:1.5 (w/v), and addition of methanol (methanol 70%) as an additive with variation of0%, 20%, 30% and 40%. The results obtained by testing the viscosity, density and theapplication characteristic of varnish including gloss, daubing impression, and speeddrying. From testing the physical properties of viscosity indicated that varnish’s viscosityobtained above the standard range varnish’s viscosity is 6-7 cP. Varnish viscosity obtainedis in the range of 216-300 cP. For testing density, overall varnish resulting from anyvariation give a specific gravity ranging from 0.774 g/ml - 0.895 g/ml and wasapproaching the standard value of SNI 06-1009-1989. The most satisfactory varnish isproduced from B1 treatment (solvent composition: 50% gasoline: 50% kerosene, theaddition of methanol to 20% by volume) which gave the lowest viscosity values at 216, 85cP, density of 0.881 g/mL, with a good application characteristics
PENELITIAN TEKNOLOGI PROSES PENGOLAHAN MINUMAN REBUNG TABAH (Gigantocholoa nigrociliata) (The Research about Processing Technology of Tabah Bamboo Shoots (Gigantocholoa nigrociliata) Drink) Syamsixman, Syamsixman
Jurnal Hasil Penelitian Industri Vol 26, No 2 (2013)
Publisher : Baristand Industri Banda Aceh

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Abstract

The research about processing technology of Tabah bamboo shoots drinkhad been done. It was aimed to find the right technique to produce a high quality andhealthy bamboo shoots drink. The research has two steps. The first step was aimed to findout the best blanching technique and CMC concentration that will be used in the secondstep. Several factors of blanching technique and CMC concentration were tested. Thefactors of blanching technique include the boiling media (water and 3% saline), blanchingtemperature (room temperature, 80 oC, and 100 oC) and blanching duration (0, 1, and 2 hours) which resulted in 13 different treatments, while concentration of CMC was variedin 5 different treatments (0.00; 0.01; 0.02; 0.03; 0.04 %). In the first steps all samples wasobserved both visually, for their stability and bitter taste of fresh bamboo shoots, andchemically, for its water, carbohydrat, dietary fiber, cyanide acid, sugar, and potassiumcontain of bamboo shoots drink. While in the next step, they were observed for theirdietary fiber, pH, plate count agar, sugar, potassium, cyanide acid, taste, and aroma. Thefirst research found out that the most important factor is blanching duration with 3%saline as boiling media for 15, 30, 45, and 60 minutes blanching duration and 0.02percent CMC concentrations. Those criteria was then applied in the second research. Itwas found out that using 3% saline as boiling media with 90 - 100 oC blanchingtemperature and 60 minutes blanching duration had been given the best result. Theproduct was its healthy because of its low cyanide acid contents (43.88 mg/kg) lesser thanFAO standard (50 mg/kg) and it also had good quality because of its good stability with3.5 hedonic scale (very like), high potassium amount (438.20 ppm), 0.85 percent dietaryfiber (w/w), 15% sugar, low pH (3.3), and low PCA (75 colony/g) lesser than nationalstandard SNI 01-3719-1995 (200 colony/g). It also had good taste with 3.2 hedonic scale(very like) and aroma with 3.3 hedonic scale (very like).
PENINGKATAN KONSENTRASI SITRAL MINYAK SEREH DAPUR (Cymbopogon citratus) MENGGUNAKAN DISTILASI VAKUM (Improvement of Citral Concentration of Lemongrass Oil (Cymbopogon Citratus) Using Vacuum Distillation) Ermaya, Dewi; Meilina, Hesti; Sulaiman, Ismail; Safriani, Novi; Supardan, M Dani
Jurnal Hasil Penelitian Industri Vol 26, No 2 (2013)
Publisher : Baristand Industri Banda Aceh

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Abstract

Lemongrass oil is the one type of essential oil that has high economic value.This research purpose to learn the process continued to increase the levels of citral inlemongrass oil using vacuum distillation method. Vacuum distillation process oflemongrass oil was carried out at operating condition: temperature of 100 to 140 oC,pressures of 50 to 90 mbar and pH of 3 to 7. Gas chromatography-mass spectroscopy(GCMS) results show that vacuum distillation process increased the concentration of citralof lemongrass oil. The experimental results show that variations of temperature, pressureand pH influence on concentration of citral. The highest citral of 84.7% obtained atexperimental condition of temperature of 140 oC, pressure of 70 mbar and pH of 5.
EKSTRAKSI DAN IDENTIFIKASI OLEORESIN ASAM GELUGUR (Garcinia atroviridis Griff ex T. Anders) (Extraction and Identification of Gelugur Oleoresine (Garcinia atroviridis Griff ex T. Anders) Hutajulu, Tiurlan Farida; Hartanto, Eddy Sapto
Jurnal Hasil Penelitian Industri Vol 27, No 1 (2014)
Publisher : Baristand Industri Banda Aceh

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Abstract

Extraction and Identification on oleoresin of Gelugur Acid has beenconducted, identifying research oleoresin of Gelugur Acid (Garcinia atroviridis Griff ex T.Anders) aims to find out how to extract oleoresin by using alcohol solvents with differentvariations of the extraction using alcohol 30%, 70% and 95%. Oleoresin extractionresults obtained information that the higher the concentration of alcohol will resulted in ahigher oleoresin obtained. At these identification was also obtained information about thecontent of organic acids such as ascorbic acid at 51 mg / kg; tartart acid 35 mg / kg; malicacid 28 mg / kg and 10.2 mg citric acid / kg. Essential oil yield of gelugur acid of0.3529% b/b, with the physicochemical properties of the specific gravity of 0.9244 b/v,1.4929 refractive index, solubility in 90% alcohol, clear in 1:1 (1 part oil: 1 parts ofalcohol); acid number of 3.8148 and ester numbers of 10.098.
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

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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

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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.
SINTESIS ADSORBEN ZEOLIT@AuNPs@MET MENGGUNAKAN EKSTRAK DAUN BINAHONG (Anredera cordifolia) SEBAGAI BIOREDUKTOR PREKURSOR Au DAN KARAKTERISASINYA (Synthesis Zeolite@AuNPs@MET Adsorbent by Binahong (Anredera cordifolia) Leaf Extract as Au Precursor Bioreduc Nurdiani, Nurdiani; Darusman, Latifah K.; Rohaeti, Eti
Jurnal Hasil Penelitian Industri Vol 28, No 1 (2015)
Publisher : Baristand Industri Banda Aceh

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Abstract

Modifying zeolite with Au nanoparticles and mercaptoethanol ligand(zeolite@AuNPs@MET) has been developed as an adsorbent of heavy metal ions. The preparation ofzeolite@AuNPs@MET composite material was done in three steps. Firstly, incorporating gold precursorin to zeolite cavity. Secondly, reduction of gold nanoparticles by binahong leaf extract. Thirdly, modifyingzeolite@AuNPs with mercaptoethanol ligand. Binahong was used as bioreductor agent in the synthesis ofAu nanoparticles since it has large contents of flavonoids, saponins, tannins, and steroids which containreducing functional group. The zeolite@AuNPs@MET composite material was characterized by XRD,EDX, PSA, TEM, FTIR and UV Visible Spectrophotometer. EDX measurements showed Au content of0.88%, TEM and PSA measurement showed Au nanoparticle size in the range of 7.12 nm to 14.45 nmwith an average size distribution of 110.6 nm while gold nanoparticles immobilized in the pores ofzeolites have sizes ranging from 4.98 nm to 9.50 nm with an average size distribution of 279 nm. UVVisible absorption spectrum revealed a new formed peak at 537 nm, indicating formation of AuNPs. The characteristic peaks (at 526 nm and 532 nm) were also found in the UV-Vis absorption spectrum ofAuNPs immobilized in the zeolite pores and AuNPs in the zeolite@AuNPs@MET composite, respectively.FTIR measurements of mercaptoethanol ligand showed the presence of a peak at 2550 cm-1 regionindicating SH functional groups, which disappeared after modification of zeolite@Au with MET ligand,indicated the –SH bond was broken and the remained –S was attached to AuNPs. All of thecharacterization revealed the success of the composite material preparation, which is an interestingmaterial expected to have highly potential as a heavy metal ion adsorbent.
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.
POTENSI DAN PEMANFAATAN HASIL SAMPING INDUSTRI DAUN BELUNTAS (Potential and Utilization of Industry By-Product Beluntas Leaves) Yusriani, Yenni; Asmairecen, Sharli; Djafar, Fitriana; Busthan, Meuthia
Jurnal Hasil Penelitian Industri Vol 29, No 1 (2016)
Publisher : Baristand Industri Banda Aceh

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Abstract

Beluntas leaf (Pluchea indica L. Less) is one byproduct of the agriculture industry is knownas effective agents for efficacious as an appetite enhancer and aid digestion which is expected to spurgrowth. Since the old times, as plant Beluntas is considered have ability believed to reduce body odor,reduce heat and other benefits. Beluntas leaves can be used as a source of antioxidants, anti-stress, antibacterial,anti-cancer, lowering cholesterol, lowering fever, deodorizing fishy. This is due to Beluntascontaining amino acid (leucine, isoleucine, tryptophan, threonine), alkaloids, flavonoids, essential oils,chlorogenic acid, sodium, potassium, aluminum, calcium, magnesium, phosphorus, iron, vitamins A and C.This paper is a revision of some of the results of research that has been done on the potential and utilizationof industrial by products Beluntas leaves.
ANALISIS ENERGI DAN MUTU PRODUK PADA PROSES PEMASAKAN BUBUR KEDELAI DI INDUSTRI KECIL MENENGAH TAHU (Analysis of Energy and Product Quality in Soy Slurry Cooking in Small and Medium Enterprises of Tofu) Afifah, Nok; Novrinaldi, Novrinaldi
Jurnal Hasil Penelitian Industri Vol 29, No 2 (2016)
Publisher : Baristand Industri Banda Aceh

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Abstract

Tofu is one of the small scale industries that use stoves with LPG or biomass as fuel. Thetypes of fuel, shapes and materials of stove are some factors that affect to the performance of the stove.The cooking process influence yield and the quality of the tofu. This study aimed to compare the energyrequirements and product quality of soy slurry cooking process in three small and medium enterprises oftofu which used different fuels (LPG, firewood and rice husk). This research was conducted with theobservations and direct measurements in the field by following the steps in the tofu production accordingto their usual procedures. Measurement parameters included the mass (weight) of material, the materialtemperature and cooking time. Furthermore, soybeans and soy slurry resulted from cooking process wereanalyzed in term moisture, ash, protein and fat. Soy slurry which cooked by LPG produced minimumspecific fuel consumption of 10.83 g per kg of soy slurry and minimum cooking time of 0.17 minute per kgof soy slurry. However, energy cost of LPG fuel was the highest, nearly 2 times the energy cost offirewood and rice husk. Economically, rice husk was the most efficient fuel. The addition of water duringthe cooking process produced soy slurry with water content in the range 91% -96%. Ash and fat contentwere not too reduced during cooking process, but the protein content decreased respectively by 13%, 26%and 32% in the use of LPG fuel, firewood, and rice husk. The optimum quality of soy slurry was obtainedby cooking using LPG.

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