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Jurnal Riset Teknologi Industri

jrti
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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 306 Documents

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Rancang Bangun Mesin Penggiling dan Potong Kerupuk Ikan dengan Menggunakan Gearbox Etwin Fibrianie Soeprapto; Dwi Cahyadi; Andi Farid Hidayanto
Jurnal Riset Teknologi Industri Vol. 12 No.1 Juni 2018
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Proses pembuatan kerupuk di UD Sanda saat ini masih bersifat semi otomatis melalui 3 (tiga) stasiun kerja yang berbeda fungsi dan peletakannya. Hal tersebut menjadi masalah tidak efisiennya waktu kerja operator bekerja dari satu stasiun kerja ke stasiun kerja lainnya. Sesuai dengan tujuannya, yakni mengembangkan suatu mesin yang dapat mengefisienkan waktu kerja operator, maka penelitian ini merancang sebuah mesin yang mempunyai fungsi selain sebagai penggiling juga sebagai pemotong adonan kerupuk dalam satu stasiun kerja. Dalam perencanaan mesin ini dimulai dari memperhitungkan perencanaan daya motor listrik, merancang sistem transmisi mesin, memperhitungkan sabuk V, Pulley, Sprocketchain yang akan digunakan pada mesin. Berdasarkan perhitungan mesin didapat sebagai berikut: mesin menggunakan motor listrik 1 pk dengan kecepatan putar 1500 rpm, daya yang dihasilkan motor listrik sebesar 0.746 kw, sistem transmisi memutar dengan kecepatan 50 rpm. Mesin menggunakan sabuk V dengan tipe B dengan ukuran diameter puli besar 100 mm, dan diameter puli kecil 60 mm, mata rantai pada sprocket chain sebanyak 13 mata. Driver gear dan driven gear-nya masing-masing 50 rpm. Kuantiti produk yang dihasilkan sebanyak 5,10 kg/jam.

Penelitian Penggunaan Bahan Bakar Nabati (Bbn) pada Mesin Diesel Stasioner sebagai Upaya Mengurangi Ketergantungan terhadap Bahan Bakar Minyak Sony Harbintoro; Luky Krisnadi; Hafid Hafid
Jurnal Riset Teknologi Industri Vol 7 No 14 Desember 2013
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Research on used biofuel for stationary diesel engine as an effort to reduce defendency fuel oil has been done. The objective is to stationary diesel engines are widely used by farmers for tractors and other farm machinery can be used biofuel as a substitute fuel oil. The research method was taken, consist of : (1) pressing and degumming process, (2) viscosities test, (3) effect the use jathropa curcas as fuel to the diesel engine component, namely : plunger and plunger housing, injector, cylinder head, piston and oil. The jathropa curcas which become fuel for engine diesel must be passing on pre-heating process at converter before goes to high pressure fuel pump (bosch pump). The aim of pre-heating process is to decrease the viscosity value of vegetable oil to be equal with diesel fuel. Based on endurance test for 17 hour, fit to SAE Paper No.942010 showed that engine diesel can be running well and performance can not change which is significant but there was much more deposit at piston head that is 12.55% compare to diesel fuel.

Pengaruh Penambahan Perekat Tepung Sagu dan Bentonit Terhadap Briket Limbah Arang Tempurung Kelapa Petrus Patandung
Jurnal Riset Teknologi Industri Vol 9 No 1 Juni 2015
Publisher : Balai Riset dan Standardisasi Industri Samarinda

The effect of the addition of corn starch adhesive and bentonite to waste coconut shell charcoal briquettes research are purposed to determine the effect of corn starch adhesive and bentonite waste coconut shell charcoal briquette with the variation of the concentration of corn starch and bentonite so it can produce briquettes that qualify as fuel. Design research method using the addition of corn starch and bentonite 3:2; 2,5:2,5 and 2:3 (w /w) g by using coconut shell charcoal waste 5kg with descriptive data analysis, while treatment has 5 (five) times repetation. The results showed that the range: 4.20 to 4.40% moisture content, ash 9.24 to 9.80%, from 0.63 to 0.68 density type g/m³, the missing part on the heating temperature of 950 °C 13,77 to 13.92% and the calorific value of 6728.15 to 6729.61 cal/g. Briquettes obtained can be used as an alternative fuel, using 700 g briquettes can cooked 5 (five) liters water, and it’s takes 45-56 minutes. The analysis showed that the best treatment is using corn starch and bentonite is 3:2, which produces a high enough caloric value is equal to 6729.61 cal/g.ABSTRAKPenelitian pengaruh penambahan perekat tepung sagu dan bentonit terhadap briket limbah arang tempurung kelapa dilakukan dengan tujuan untuk mengetahui pengaruh perekat tepung sagu dan bentonit briket limbah arang tempurung kelapa dengan variasi konsentrasi tepung sagu dan bentonit sehingga dihasilkan briket yang memenuhi syarat sebagai bahan bakar. Metode rancangan penelitian adalah penambahan tepung sagu dan bentonit 3:2; 2,5:2,5 dan 2:3 (b/b) gram dengan menggunakan limbah arang tempurung kelapa sebanyak 5 kg dengan data dianalisis secara deskriptif, sedangkan ulangan dilakukan sebanyak 5 (lima) kali. Hasil penelitian menunjukkan kisaran: kadar air 4,20-4,40%, abu 9,24-9,80%, kerapatan jenis 0,63-0,68 g/m³, bagian yang hilang pada pemanasan suhu 950°C 13,77-13,92% dan nilai kalori 6728,15-6729,61 kal/g. Briket yang diperoleh dapat digunakan sebagai bahan bakar alternatif, dengan menggunakan 700 gr briket pemasakan air 5 (lima) liter memerlukan waktu 45-56 menit. Perlakuan terbaik diperoleh dengan perbandingan tepung sagu dan bentonit yaitu 3:2 yang menghasilkan nilai kalori yang cukup tinggi adalah sebesar 6729,61 kal/g. Kata kunci : Tempurung kelapa,limbah arang, tepung sagu, bentonit, briket

Proses Penurunan Zat Warna dalam Limbah Cair Industri Sarung Samarinda dengan Metode Elektrokoagulasi Dedy Irawan; Zainal Arifin; Emma Maulidya
Jurnal Riset Teknologi Industri Vol 6 No 11 Juni 2012
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Industry of sarung samarinda products original handicraft from Samarinda province. Except it, liquid wastes also given production from color processing. The wastes have a bad potency because of colour contain. In order to, it was needing process before as a garbage to environment. The main research has decrease colour compound of direct black 38 in liquid waste from fabrication. It was done after electrocoagulation process. The variable studied were voltage between 6-12 volt, space of electrode between 3-7 cm, time of process between 3-7 cm, time of process between 45-225 minutes in the batch reactor with capacity one litres. it made for get the best condition. The experiment result show wave length of 505 nm with spectrofotometry device. Based on product, the best of voltage electricity of 9 volt, time of process 180 minutes, and space of electrode 3 cm. In order to, the best result can decrease color concentration of 94,29%. That method could be one of alternative decrease of waste Sarung Samarinda Industry

PPengaruh Metode Penggorengan dan Konsentrasi Jamur Tiram Putih (Pleurotus streatus) Terhadap Karakteristik Kimia dan Mikrobiologi Abon Udang (Panaeus indicus) Arba Susanty; Paluphy Eka Yustini; Sitti Nurlina
Jurnal Riset Teknologi Industri Vol.13. No.1 JUNI 2019
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Udang merupakan sumber pangan hewani yang kaya akan protein. Jenis udang Panaeus indicus dapat diolah menjadi produk abon. Proses penggorengan merupakan tahapan penting untuk menghasilkan produk abon. Proses pengorengan menghasilkan produk dengan aroma dan rasa makanan yang khas. Pemanasan mengakibatkan terjadinya denaturasi dan koagulasi protein yang berpengaruh terhadap tekstur abon. Untuk mengurangi kenampakan tekstur menggumpal dilakukan penambahan jamur tiram putih (Pleurotus ostreatus). Penelitian ini bertujuan untuk mengetahui pengaruh metode penggorengan dan konsentrasi bahan pengisi jamur tiram putih yang berbeda terhadap karakteristik kimia dan mikrobiologi abon udang Panaeus indicus. Penelitian ini menggunakan rancangan acak lengkap 2 faktor yaitu metode penggorengan terdiri dari pan frying dan deep frying dan konsentrasi jamur tiram putih terdiri dari 15%, 30% dan 45%. Hasil penelitian ini menunjukkan metode penggorengan memberikan pengaruh nyata terhadap kadar abu, protein dan kadar lemak, sedangkan konsentrasi jamur tiram putih (Pleurotus ostreatus) yang berbeda berpengaruh nyata pada kadar air dan kadar serat abon udang Panaeus indicus. Abon udang Panaeus indicus memiliki kadar air 31,59 – 46,9%, kadar abu 4,55 – 7,92%, kadar protein 12,51 – 24,29%, kadar lemak 3,3 – 14,03%, serat kasar 4,53 – 12,83%, Salmonella negatif dan angka lempeng total 5,97x102 – 3,98x104 koloni/gram.Kata Kunci : abon, Panaeus indicus, Pleurotus ostreatus, pan frying, deep frying

Kunyit Putih (Curcuma zedoaria [Berg.] Roscoe) sebagai Pengawet dan Antioksidan Pangan Suroto Hadi Saputra; Saibun Sitorus
Jurnal Riset Teknologi Industri Vol 8 No 16 Desember 2014
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Community health awareness, especially regarding the selectionof healthyfoods. Healthy food is pretty containing nutrients, it does not contain harmful substances, andfresh. This scientific review using literature search. The purposeof this paperis to provide information about the white turmeric (Curcuma zedoaria[Berg.] Roscoe) as preservative and antioxidant agents of food products. White turmeric (C. zedoaria) contains secondary metabolic compounds include terpenoids, phenolics and alkaloids. Compounds that act as antimicrobial agents are phenol group including 2,3-dimethoxy-5-benzoquinon such as2,3-dimethoxy-5-methyl-benzoquinon, 2,6-diphenyl-benzoquinon and2,6-dimethoxy-benzoquinon. Compounds that act as antioxidants are a group of flavonoids that dihicalcone, chalcone, flavones, catechins, leucoanthocyanidins, flavonols, saltflavin, anthocyanidins.White turmeric extract 10mg/kg of materialable to suppress the growth of microbial in noddle up to 3 days.ABSTRAKSaat ini masyarakat menyadari betapa pentingnya memilih makanan yang sehat terutama kandungan zat gizi, segar dan tidak mengandung zat-zat yang berbahaya. Ulasan ilmiah ini menggunakan metode penelusuran literatur.Tujuan penulisan ini adalah memberikan informasi tentang kunyit putih (Curcuma zedoaria [Berg.] Roscoe) sebagai pengawet dan antioksidan untuk produk pangan. Kunyit putih (C. zedoaria) mengandung senyawa metabolik sekunder antara lain terpenoid, fenolik dan alkaloid. Senyawa yang berperan sebagai anti mikroba adalah kelompok fenol yaitu 2,3-dimetoksi-5-benzokuinon seperti 2,3-dimetoksi-5-metil-benzokuinon, 2,6-difenil-benzokuinon dan 2,6-dimetoksi-benzokuinon. Senyawa yang berperan sebagai antioksidan adalah kelompok flavonoid yaitu dihikalkon, kalkon, flavon, katekin, leukoantosiadin, flavonol, garam flavin, antosianidin. Ekstrak kunyit putih 10 mg per kg bahan mampu menekan pertumbuhan mikroba pada produk miehingga 3 hari. Kata kunci : kunyit putih, fenolik, pengawet, antioksidan, mie.

Pemanfaatan Zat Ekstraktif Limbah Serbuk Kayu Ulin sebagai Coating Meubel Fauziati Fauziati
Jurnal Riset Teknologi Industri Vol 3 No 6 Desember 2009
Publisher : Balai Riset dan Standardisasi Industri Samarinda

This research is aimed to use extracted substances from sawdust of ulin for meubet coating. Extraction and fractionation used the solvent of methanol, n hexan, diethyl ether, ethyl ace tat and hot water with the concentration of 1 %, 2 %, 4 % and % respectively. The meubel Is made of rubber wood. By application of the meubel will increase. The highesl yield of fractination was achieved by 51,05 % of ethyl acetate and it will inhibit the growth of fungi about 89,09 %. The result of phytochemical test showed thai the solvent of dlethyl ether and ethyl acetate can isolate the most of bioactive compound like alkanoid, saponin, tripenoid and flavonoid. These bioactive compound gives cotor appearence and durability to the coaling product. The results also showed that the bigger concentration resulted in the bigger retention and pene/ratlon of the extract. In case of extraction with hot water and 2 % of concentrate gave maximum retention and penetration of 4 %.

Pengaruh Starter Bakteri Asam Laktat dan Penambahan Tepung Talas Termodifikasi terhadap Kualitas Yogurt Sinbiotik Raden Haryo Bimo Setiarto; Nunuk Widhyastuti
Jurnal Riset Teknologi Industri Vol 11 No.1 JUNI 2017
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Yogurt was the one of functional food product which contains probiotic bacteria to improve the balance of intestinal microflora. The functional value of yogurt can be increased by the addition of modified taro flour to stimulate the growth of probiotic bacteria in the digestive tract. This study aimed to determine the effect of variation lactic acid bacteria starter and fortified of modified taro flour for the quality of taro yogurt synbiotic. This research used statistical randomized block design. The parameters which used to determine the quality of yogurt in this study were pH value, total acid content, the viability of lactic acid bacteria and organoleptic tests. The results showed that the best combination starter to produce yogurt were starter Lactobacillus bulgaricus + Lactobacillus achidophillus + Streptococcus thermophillus with a pH value of 4, total acid content 1.32%, total lactic acid bacteria 6.93 log cfu / ml, and total organoleptic test by a value of 4.5. Meanwhile, the best formulation was added to modify taro flour (TTM) 0.5 % (w/v) to produce taro yogurt synbiotic with pH value 4.5, total acid content 1.44%, total lactic acid bacteria (LAB) 7.01 log cfu / ml, and total organoleptic test 4.215. Variation of lactic acid bacteria starter and fortification of modified taro flour was not given significant effect for pH, total lactic acid content and organoleptic quality (taste, texture, colour, smell) of synbiotic yogurt. Based on microbiology and organoleptic standard, qualities of taro yogurt synbiotic products stay awake during the storage period of 4 weeks at cold temperatures.Keywords: product quality, lactic acid bacteria starter, prebiotic taro flour, taro yogurt synbioticABSTRAKYogurt merupakan salah satu produk pangan fungsional yang mengandung bakteri probiotik untuk memperbaiki keseimbangan mikroflora usus. Nilai fungsional yogurt dapat ditingkatkan dengan penambahan tepung talas termodifikasi untuk menstimulasi pertumbuhan bakteri probiotik dalam saluran pencernaan. Penelitian ini bertujuan untuk mengetahui pengaruh variasi starter bakteri asam laktat dan penambahan tepung talas termodifikasi terhadap kualitas yogurt talas sinbiotik. Metode penelitian ini menggunakan rancangan acak kelompok. Parameter yang diamati pada penelitian ini adalah nilai pH, total asam tertitrasi, viabilitas bakteri asam laktat dan uji organoleptik. Hasil penelitian menunjukan bahwa variasi starter terbaik adalah yogurt yang dibuat dari Lactobacillus bulgaricus + Lactobacillus achidophillus + Streptococcus thermophillus dengan nilai pH 4, total asam tertitrasi 1,32%, total bakteri asam laktat 6,93 log cfu/ml, dan total uji organoleptik dengan nilai 4,5. Sementara itu penambahan tepung talas termodifikasi (TTM) terbaik untuk produksi yogurt talas sinbiotik adalah sebesar 0,5% (b/v) dengan nilai pH 4,5, total asam tertitrasi 1,44%, total bakteri asam laktat (BAL) 7,01 log cfu/ml, dan total uji organoleptik 4,215. Perlakuan variasi starter kultur bakteri asam laktat dan penambahan tepung talas termodifikasi tidak memberikan pengaruh yang signifikan terhadap perubahan nilai pH, kadar total asam tertitrasi dan kualitas organoleptik (rasa, tekstur, warna, aroma) dari yogurt sinbiotik. Secara mikrobiologis dan organoleptik kualitas produk yogurt talas simbiotik tetap terjaga selama masa penyimpanan 4 minggu pada suhu dingin.Kata Kunci: Kualitas produk, starter bakteri asam laktat, tepung talas prebiotik, yogurt talas sinbiotik

Pengaruh Penambahan Rumput Laut Pada Pengolahan Kaldu Instan Ikan dan Udang Titiek Pujilestari; Sugihartono Sugihartono
Jurnal Riset Teknologi Industri Vol 7 No 13 Juni 2013
Publisher : Balai Riset dan Standardisasi Industri Samarinda

It has been an instant broth processing research be conducted semi-wet and dry of fish kite (Decapterus sp) and fires shrimp (Mefnpeizneus moizoceros Pabr), thickeners used dry seaweed (Eucheuma sp) soaked three hours of 0.25 and 0.5 parts by weight fish/shrimp and water by five (5) sections. Addition of seaweed as much as 0.25 parts by weight of the broth has been able to deliver instant results that the organoleptic relative to the addition of 0.5 parts. Broth is more soluble instant semi-wet/pasta and mixed evenly in boiling water, while the dry form (sheet) with a thickness of 2-3 mm with an area of 6 cm2 take time for 4-5 minutes to dissolve in boiling water. Material thickener (seaweed) had no effect on protein and fat content, but the significant effect on the moisture content of instant broth of fish and shrimp. Water content of the semi-wet broth decreased at 4 weeks of storage, but of the dry/sheet broth is increases. Bacteria E. Coli did not grow up in an instant broth of fish/shrimp semi-wet/paste and dry/sheet storage up to 4 (four) weeks, but there was growth of mold/mildew and other types of microbes.

Optimalisasi Pengolahan Air Limbah Industri Cold Storage Sistim Plug Flow Activated Sludge Haspiadi Haspiadi
Jurnal Riset Teknologi Industri Vol 5 No 10 Desember 2011
Publisher : Balai Riset dan Standardisasi Industri Samarinda

The purpose of this research was to treat wastewater from cold storage industries using the plug flow activated sludge process at the laboratory scale. Various were that used in this research are 0 (control), 6, 12, 18 and 30 hours for Hidrolic Retention Time (HRT) and also numbers of seeding are 0,5 %, 1 %, 1,5 %, and 0 % (control) taken from the ditches of cold storage industry. The research result indicated that generally, there was decrease of pollutant concentration in both control and treated samples by adding seeding. The best result in efficiency without adding seeding as a contorl were obtained in 30 hours, and were able to achieve a 75 percent Total Suspended Solid reduction and 87,76 percent removed COD. Whereas the best result in efficiency by adding seeding 1% was obtained in 24 hours, it was possible to acieve 75,71 percent Total Suspended Solid reduction and remove COD by 83,33 percent.

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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

Location
Kota samarinda,

Kalimantan timur

INDONESIA

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Home Page

OAI Link

Editorial Team

Contact

Reviewer

Google Scholar

Contact Name Eldha Sampepana

Contact Email editorjrti@gmail.com

Phone +625417771364

Journal Mail Official editorjrti@gmail.com

Editorial Address Jl. MT. Haryono/ Banggeris No.1, Samarinda 75124 Tel.Fax: (0541) 7771364/ 745431 Whatsapp : 0821 5541 4969

Location Kota samarinda, Kalimantan timur INDONESIA

Abstract

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Abstract

Abstract

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Abstract

Abstract

Abstract

Abstract

Contact Name
Eldha Sampepana

Contact Email
editorjrti@gmail.com

Phone
+625417771364

Journal Mail Official
editorjrti@gmail.com

Editorial Address
Jl. MT. Haryono/ Banggeris No.1, Samarinda 75124 Tel.Fax: (0541) 7771364/ 745431 Whatsapp : 0821 5541 4969

Location
Kota samarinda,

Kalimantan timur

INDONESIA