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Eldha Sampepana
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Jl. MT. Haryono/ Banggeris No.1, Samarinda 75124 Tel.Fax: (0541) 7771364/ 745431 Whatsapp : 0821 5541 4969
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Jurnal Riset Teknologi Industri
Published by Balai Riset dan Standardisasi Industri Samarinda
ISSN : 19786891     EISSN : 25415905     DOI : 10.26578
Core Subject : Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering
Jurnal Riset Teknologi Industri (JRTI) adalah jurnal ilmiah yang terbit secara berkala dua kali setahun pada bulan Juni dan Desember. Memuat informasi bidang riset Teknologi Industri berupa hasil riset dan Ulasan Ilmiah bidang Perekayasaan Mesin, Pangan, Kimia Industri, Lingkungan dan Teknik Industri. Akreditasi Kemenristekdikti Akreditasi S2 Vol.10 No.1 Tahun 2016 samapi dengan Vol.14 No.2 tahun 2020. p-ISSN : 1978-6891, e-ISSN : 2541-5905.
Arjuna Subject : Teknik (semua kategori) - Teknik (Lain-Lain)
Articles 5 Documents
 1 
Search results for , issue "Vol 1 No 1 Juni 2007" : 5 Documents clear
Diversifikasi Pengolahan Jahe Menjadi Produk Awetan Nami Lestari; Eldha Sampepana; Sitti Nurlina; Tita Sri Palupi
Jurnal Riset Teknologi Industri Vol 1 No 1 Juni 2007
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1066.771 KB) | DOI: 10.26578/jrti.v1i1.1337

Abstract

Ginger ( Zingiber Officinale) is one of spices having many beneficial uses and its potency in East Kalimantan is quite big.  This region produces about2,454.000  tons of  ginger  every  year.  (The  Plantation  Services of  East Kalimantan Province, 2004). The aim of this research is to find an effecient technology for small and madium scale industries to process ginger to become preserved products like instant ginger drinks, candies and syrup. The research looked for the right formulae in processing of instant ginger drinks and ginger syrups and tile right filler substance in making ginger candies. The formula willbe represented in the composition of ginger, sugar and water. Based on organoleptic testing, the best species of ginger made for those products is "elephantginger" and Ihe best composition for making instant ginger products is 750 gram, 1000 gram and 250 ml for "elephant ginger'; sugar and waterrespectively. In addition, the best composition to make ginger syrup is 500 gram and 1000 ml of ..elephant ginger". suqer and water respectively. Lastly. the best filler substance for soft ginger candy is gelatinous flour.
Analisa Kandungan Kimia Dan Pemanfaatan Bawang Tiwai ( Eleutherine Americana Merr) Untuk Bahan Baku Industri Suroto HS; Eldha Sampepana
Jurnal Riset Teknologi Industri Vol 1 No 1 Juni 2007
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1380.159 KB) | DOI: 10.26578/jrti.v1i1.1338

Abstract

This research aims to get information  about the utilization of chemical compound  contained in Bawang  Tiwai. Bawang Tiwai collected from forest and merchandizer  were sorted according to their age/rotten/dries and defects. The next step is making specimens simplisia by using knifes or slicer, after that they are dried naturally  by the sun for about  2 weeks and finally  they are powdered  by using blender. Extraction is done by solving the sample in methanol  and hot water solution. The mixing is then shaked thoroughly  by a shaker for 24 hours or ovenight.  Based on chemical analysis, Bawang Tiwai contains chemical compounds  like tanin, fenol, carbohydrate, and protein. Bawang Tiwai can be made as a raw material  of pharmaeutical  and food additive industries.
Rekayasa Prototipe Alat Uji Chlor Untuk Industri Air Minum Isi Ulang Yuni Adiningsih
Jurnal Riset Teknologi Industri Vol 1 No 1 Juni 2007
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (462.632 KB) | DOI: 10.26578/jrti.v1i1.1339

Abstract

The enqinereed equipment was simply made by comparing caouc yielded by sample with comparator colour. In the testing of free Chlor for refill drinking water the equipment reads accordingly to the standard of SNI. Its maximum reading is 0, 1 mg/l. For the value of more than 0, 1 mg/I, should be read by a titration method. This equipment production was 50% and 86,6% cheaper for the reagent then the commercial ones. 
Pembuatan Alat Pengering Ikan Dengan Sistem Aliran Air Panas Berbahan Bakar Briket Batubara Jantri Sirait
Jurnal Riset Teknologi Industri Vol 1 No 1 Juni 2007
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (957.21 KB) | DOI: 10.26578/jrti.v1i1.1335

Abstract

A fish drying constructed making use a hot water flowing system and coal brickel as a fuel has been assembled. Thissystem was built using the following structure: sheet metal for the outer wall, alumunium plate for the inner wall and layer of plywood, stereoform, and alumunium foil were arranged in between, and hoi weter cylinder made from sheet metal (1 mm ). Hot water flowing system in the drying shelf assembled in a spiral like structure moving around the inner wall of the drying room. Fish drying system constructed making use coal brickel, and this sysrem was able 10 produce dried fish witt) water content confirms the SNI 012721-1992 following 7 nours drying time.
Kondisi Optimum Ekstraksi Secang Ageng Priatni; Tatik Purwanti
Jurnal Riset Teknologi Industri Vol 1 No 1 Juni 2007
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (552.55 KB) | DOI: 10.26578/jrti.v1i1.1336

Abstract

Recently,Secang had productive be a kind of tea and sold broadly. In Dr. Ratu Safitri research had been known that Secang had antioxidant activity and power as radical scavenging bul they werelabile if extracted ill water.The purpose of tiJis research is to know effect of temperature and time of Secang tea extraction and optimum conditions. In this research, secang teawas extracted in water. The temperature of extraction was varleclof 50' C, 750'C & 100' C and time of extraction was varied of 1, 3 & 5 minutes. Then extract was analyzed with Radical Scavenging DPPH  (1,1-diphenyl-2-picrylhydrazyl) method. The result of this research snowed that increase of temperature and time of secang tea extraction  caused yield  of extract increasingly. Time caused increasing absorbance  of  extraction  but  temperature  was opposite.  The optimum  conditions of secang tea extraction is 50'C and 5  minutes

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