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Jurnal Riset Teknologi Industri

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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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Pengaruh Lama Proses Fermentasi terhadap Kadar Asam Sianida (HCN) dan Kadar Protein Pada Kulit dan Daun Singkong Hermanto Hermanto; Fitriani Fitriani
Jurnal Riset Teknologi Industri Vol.12 No.2 Desember 2018
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Pemanfaatan limbah ikutan tanaman singkong untuk bahan campuran pakan unggas bertujuan untuk mendapatkan karakteristik limbah ikutan tanaman singkong (Kulit dan daun Singkong) dan metode waktu fermentasi yang terbaik untuk menurunkan kadar sianida (HCN) dan kenaikan kadar protein yang terkandung dalam kulit dan daun singkong tersebut.Kulit dan daun singkong yang didapatkan dari petani atau pabrik tapioka/mocaf dibersihkan/dicuci, kemudian di cacah/dihaluskan, dianalisa kadar asam sianida (HCN), kadar protein, derajad keasaman( pH) dan kadar Serat Kasar. Hasil uji kadar asam sianida (HCN) pada kulit singkong 231 mg/kg dan daun singkong 183 mg/kg. Hasil uji tingkat keasaman (pH) kulit singkong dan daun singkong segar 6,16 dan 5,89 serta hasil uji serat kasar untuk kulit singkong 2,83 % dan daun singkong 15,35 %. Untuk menurunkan kadar asam sianida(HCN) dan menaikan kadar protein diperlukan proses fermentasi. Setelah difermentasi terjadi penurunan kadar asam sianida untuk kulit singkong menjadi 0,47 mg/kg, terjadi penurunan 99.89 % dan Daun singkong menjadi 0,46 mg/kg terjadi penurunan 99,74 %.Kenaikan kadar proteinya pada kulit singkong dari 4,58 % menjadi 10,26 % terjadi kenaikan 124,02 % sedang pada daun singkong dari 8,30 % menjadi 9,57 % terjadi kenaikan 15,30 %. Pada tingkat keasaman (pH) hasil uji kulit singkong segar 6,20, daun singkongnya 5,89, setelah difermentasi terjadi peningkatan derajad keasaman sebesar 3,74 – 4,53.Fermentasi optimal pada hari ke empat dengan konsentrasi ragi tape 0,5 % menurunkan kadar asam sianida (HCN) kulit singkong 17.091,01 % dan daun singkong 5216,46 %, sedangkan kenaikan kadar protein sebesar 48,93 % (kulit singkong) dan 43,49 % (daun singkong).Kata kunci: Fermentasi, asam sianida, kadar protein, kulit, daun singkong ABSTRACTThe utilization of waste by-product of tapioca for a blend of poultryintended to get the characterictics of waste by-product of tapioca (skin and cassava leaves ) and methods of fermentation the best to reduce levels of cyanide(HCN) and a surge of the protein contained in the skin and cassava leaves.The skin of cassava and cassava leaves are right from the farmers or mill tapioca/mocaf be cleaned, washed, then.-be refined and then analyzed levels of hydrogen cyanide (HCN), levels of protein, degrees (pH) of and levels of fiber.The test results levels of hydrogen cyanide (HCN) on the cassava 231 mg/kg and cassava leaves 183 mg/kg. The testresults were the acidity (pH) of the cassava and cassava leaves of fresh 6,16 and 5,89 as well as the results of the rough to the cassava 2,83 % and cassava leaves 15,35 %. To reduce levels of hydrogen cyanide (HCN) and raise levels of proteins necessary process of fermentation. After fermented the the acid content of cyanide (HCN), for the cassava to 0,47 mg/kg, of 99,89 % and cassava leaves to 0,46 mg/kg of 99,74 %. The protein content of those this late in the cassava of 4,58 % to 10,26 % of the 124 02 % while the cassava leaves of 8,30 % to 9,57 % there is an increase of 15,30 %. At this level of the results of the cassava fresh 6,20 cassava leaves 5,89, after it’s fermented, an increase in acidity 3,74 – 4,53 in the acid.Fermentasi optimum day to four with a concentration of yeast cake, 0,5 % lower levels of hydrogen cyanide (HCN) the cassava 17.091,01 % and cassava leaves 5216,46 % while the protein co

Pemanfaatan Azadirachtin dari Mimba (Azadirachta indica A. Juss) untuk Sediaan Anti Semut Eddy Sapto Hartanto; Tiurlan Farida Hutajulu
Jurnal Riset Teknologi Industri Vol 8 No 16 Desember 2014
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Nowadays, the use of natural plant source insecticides is one of the best choice due to its characteristic, which is safer and easily degradable by nature (biodegradable) compared to synthetic materials. One of plant sources which consists of active components for insecticides is neem plant. The extraction of seed (a1) and leaf of neem (a2) produce neem’s active compound was conducted by using Effective Microorganism. The efficacy test of the neem seed and leaf was conducted by using extract concentrated of 3% (b1) and 6% (b2) and observed with interval of 2 to 6 days. The extraction products were evaporated with rotary vacuum evaporator. The extracs obtained were tested their solubility. The higest Azadirachtin were obtained on combination of a1b2 (neem”seeds, EM4, 6%)for 6 days fermentation period which acquired 1313,23 ppm of azadirachtin and combination of a2b2 (neem’ leaves, EM4 6%)which acquired 665,69 of azadirachtin. The active compounds were tested their ability as insecticide at 50 ppm of azadirachtin concentration ABSTRAK Saat ini, penggunaan anti serangga nabati yang berasal dari tanaman sudah menjadi salah satu pilihan terbaik, karena relatif lebih aman, mudah terurai di alam dibandingkan dengan bahan sintetik. Salah satu jenis tanaman yang mengandung bahan aktif dan bermanfaat untuk anti semut adalah tanaman mimba Ekstraksi biji mimba (a1) dan daun mimba (a2) untuk menghasilkan bahan aktif mimba menggunakan Effective Mikroorganism (EM4) dengan menggunakan konsentrasi 3% (b1) dan 6% (b2), dengan pengamatan selama 2, 4 dan 6 hari. Dari hasil uji kelarutan ekstrak a1b2 (biji mimba, kadar EM4, 6%) diperoleh azadirachtin tertinggi yaitu sebesar 1313,23 ppm dengan lama fermentasi selama 6 hari, sedangkan dengan perlakuan a2b2 (daun mimba, kadar EM4, 6%) adalah sebesar 665,69 ppm. Hasil uji manfaat ekstrak mimba untuk mengendalikan semut dengan menggunakan kadar azadirachtin sebesar 50 ppm. Kata kunci : azadirachtin, efektif microorganism, ekstraksi, mimba, semut,

Pengaruh Konsentrasi Substrat terhadap Kadar Gliserol dan Konstanta Michaelis (Km) pada Hidrolisa CPO secara Enzimatis Ageng Priatni
Jurnal Riset Teknologi Industri Vol 3 No 5 Juni 2009
Publisher : Balai Riset dan Standardisasi Industri Samarinda

The aim of this research is to know the effect of substrate concentration on enzymatic hydrolysis reaction of CPO. CPO was hydrolized by water and catalized by lipase enzymes. Amount of water was varied of 50 grams; 100 grams; 150 grams and 200 grams. The result showed that substrate concentration had effect on glycerol content and Michaelis Constant (Km).13,28 % glycerol content and 2,04x 10-2 M (gmo/lml) Michaelis Constancy (Km) were produced at 625,86 mg/ml substrate concentration

Cover Vol.13. No.1 DESEMBER 2019 Cover, Cover
Jurnal Riset Teknologi Industri Vol.13 No.2 Desember 2019
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Cover

Pengaruh Anti Kempal Terhadap Daya Simpan dan Kinetika Umur Simpan Serbuk Ekstrak Sirsak Lukman Junaid; Enny Hawani Loebis
Jurnal Riset Teknologi Industri Vol 8 No 15 Juni 2014
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Soursop is a potential tropical fruit as raw material for food industry. To increase its value added, soursop need to be processed to extend its shelf life, by co-crystallization technique. The research aim was to define kinetics formula and establishing shelf life of soursop extract product. Shelf life testing is conducted for the product that processed using variety of variable of treatments anti-caking types: magnesium oxide (MO), magnesium carbonate (MC), magnesium silicate (MS), and temperature storage: 27°C, 30°C, 35°C, 40°C and 45°C . The results showed that kinetics formula for the soursop powder MO, MC and MS were ln K = 3,963 - 2259 (1/T), ln K = 2,219 - 1651 (1/T) and ln K = 8,597 - 3636 (1/T). Based on the kinetics, the shelf life of product which is store in 27°C, were: 9.49, 7.44 and 6.91 months respectively. The variation of anti-caking type was significantly affect the product shelf life. Using anti-caking of MS and temperature storage 27°C will resulted in a longer shelf life 9.49 months. The effect of storage temperature on the product shelf life is more significant for the product using anti-caking MS compared to product using anti-caking MO or MC.ABSTRAKBuah sirsak merupakan buah tropis yang potensial dijadikan sebagai bahan baku industri pangan. Untuk meningkatkan nilai tambahnya, buah sirsak dapat diproses dengan teknik kokristalisasi, untuk memperpanjang umur simpan. Penelitian ini bertujuan menentukan persamaan kinetika dan menetapkan umur simpan produk serbuk ekstrak sirsak. Pengukuran umur simpan dilakukan terhadap produk yang di proses dengan variasi perlakuan jenis anti kempal: magnesium oksida (MO), magnesium karbonat (MC) dan magnesium silikat (MS), serta suhu penyimpanan: 27°C, 30°C, 35°C, 40°C dan 45°C. Hasil penelitian menunjukkan persamaan kinetika umur simpan serbuk sirsak MO, MC dan MS berturut-turut: ln K = 3,963 - 2259 (1/T), ln K = 2,219 - 1651 (1/T) dan ln K = 8,597 - 3636 (1/T). Berdasarkan persamaan kinetika tersebut dapat ditetapkan umur simpan produk pada suhu 27°C, berturut turut adalah: 9,49, 7,44 dan 6,91 bulan. Variasi perlakuan jenis anti kempal sangat berpengaruh terhadap masa simpan produk. Penggunaan anti kempal MS dan suhu penyimpanan 27°C memberikan masa simpan yang lebih lama yaitu 9,49 bulan. Pengaruh suhu penyimpanan terhadap umur simpan produk lebih nyata untuk produk dengan anti kempal MS dibandingkan dengan produk dengan anti kempal MO atau MCKata kunci : umur simpan, serbuk ekstrak sirsak, ko-kristalisasi, anti-kempal

Minimisasi Sulfur Batubara dengan Sodium Karbonat untuk Bahan Baku Briket Haspiadi Haspiadi
Jurnal Riset Teknologi Industri Vol 2 No 3 Juni 2008
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Coal is a raw material especially in the "cost briquet" industry. Coal is a solid with a sulfur content up to 5%, and sulfur has negative effect at exhaust emission.The main objective of this study is to remove sulfur from coal after the coal crushed and screened and then soluted by sodium carbonate (Na2CO3) in various concentration. The results of analyzes of sulfur content which has been done. show that the concentration of sodium carbonate has correlation to change sulfur content in coal. An optimum concentration was obteined in 2,5%sodium carbonate which can remove 8,29 % sulfur contained in coal.

Analisa Kekuatan Tarik pada Sambungan Las Baterai terhadap Kekuatan Arus Listrik Baterai Sulharman Sulharman; Sudirman Sudirman
Jurnal Riset Teknologi Industri Vol 6 No 12 Desember 2012
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Research analysis of the tensile strength of the weld on the battery to power an electric current battery has been done. The goal is to determine the tensile strength of welded joints using welding batteries with a variable flow battery, the thickness and diameter of the test material. Research methodology, including: (1) assemble welding battery (battery consists of 3 pieces) with the desired total current is 60 A, 80 A and 120 A, (2) arranging charging the battery and welding handle bar positive and negative, (3 ) welding on iron plate with thickness 4mm, 6mm and 8 mm with a current 60 A, 80 A and 120 A, (4) on an iron rod diameter 8mm, 10mm, and 12 mm with a current 60 A, 80 A and 120 A. The results showed the shape of specimens of iron, welding tools and strong currents thickness / diameter significantly influence the tensile specimens welded with welding tools batteries. The best treatment to iron rod the current round is 60 A at 8 mm diameter tensile yield amounted to 11.65 kg/mm2. The best treatment for the current iron plate is 80 A at 8 mm thick plate produce a tensile strength of 38.2 kg/mm2. From the calculation of economic, investment and operational costs-making tools, welding batteries cheaper than welding inventer and welding dynamo. However, welding batteries can not be regulated the size of the battery current.

Pengaruh Jenis Pati dan Lipid terhadap Sifat Fisikokimia Edible Film Komposit dan Aplikasinya sebagai Pengemas Dodol Nanas Nok Afifah; Lia Ratnawati; Doddy A Darmajana
Jurnal Riset Teknologi Industri Vol.13 No.2 Desember 2019
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Edible film berbasis pati dan lipid telah dibuat dengan memvariasikan jenis pati (pati garut, ganyong, dan ubi kayu) dan jenis lipid (beeswax dan beeswax-cocoa butter). Edible film dibuat dengan mencampurkan pati, karagenan, lilin lebah, cocoa butter, gliserol, tween 80, dan aquades. Formula terpilih digunakan untuk membungkus dodol nanas. Dodol dibungkus dengan plastik propilen dan lembaran edible film dengan dan tanpa penambahan natriun benzoat-asam askorbat. Pengaruh komposisi film terhadap ketebalan, laju transmisi uap air, kuat tarik, elongasi, dan warna film diuji. Pengaruh tipe kemasan terhadap kadar air, asam lemak bebas, komponen warna (nilai ‘L’, ‘a’, dan ‘b’), tekstur, dan angka lempeng total dievaluasi. Jenis pati dengan kadar amilosa lebih tinggi cenderung meningkatkan kuat tarik dan menurunkan elongasi. Edible film dari pati ubi kayu menghasilkan perbedaan warna yang lebih rendah daripada jenis pati lain. Penambahan cocoa butter menurunkan laju transmisi up air, kuat tarik, dan elongasi, namun meningkatkan ketebalan dan perbedaan warna (DE). Komposit edible film berbasis pati garut dan beeswax-cocoa butter mempunyai laju transmis uap air terendah dan digunakan untuk membungkus dodol nanas. Setelah penyimpanan selam 6 minggu pada suhu 30oC , kadar air dan lightness dodol menurun, sedangkan asam lemak bebas, nilai warna ‘a’ dan ‘b’, tekstur, dan angka lempeng totalnya meningkat. Edible film dengan penambahan natriun benzoat-asam askorbat lebih baik dalam mempertahankan mutu dodol dibandingkan edible film tanpa natriun benzoat-asam askorbat dengan nilai kadar air 10,49%, FFA 0,086%, kekerasan 21.155gf, angka lempeng total 1.100 koloni/g pada akhir masa penyimpanan.

Analisis Nilai Gizi, Komponen Asam Amino dan Asam Lemak Ikan Terbang (Cypselurus hexazona) Presto Sugeng Hadinoto
Jurnal Riset Teknologi Industri Vol 9 No 2 Desember 2015
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Presto is a method of development processing of fishery products. Products from presto cooked using high temperature and pressure so that the precocious without destroying the texture and can soften the bone. The aim of this study was to determine the effect of cooking presto on the nutritional, amino acids and fatty acids flying fish value. The resulted product then analyzed the nutritional value and analysis amino acid components using HPLC and the fatty acid component analysis using GCMS respectively. Results of the analysis flying fish presto contains 60.30% moisture content, 1.70% ash content, 26.95% protein and 1.95% fat. In addition, known flying fish presto contains 15 amino acids which composed of 9 essential amino acids and 6 non-essential amino acids percentage. All of the amino acids increased after presto processing. The highest essential amino acid lysine (2.43%) and the highest non-essential amino acid is glutamic (4.10%). From the results of the study also note that flying fishpresto contains 20 types of fatty acids which consists of 10 types of Saturated Fatty Acis (SFA), 4 types of Monounsaturated Fatty Acid (MUFA) and 6 types of Pollyunsaturated Fatty Acid (PUFA). SFA is highest in palmitic acid (15.66%), the highest MUFA is oleic acid (9.98%) and the highest PUFA is DHA (9.58%). In general, fatty acids decreased after processed into fish presto only linoleic and linolenic fatty acids are increased.ABSTRAKPresto merupakan suatu metode pengembangan pengolahan hasil perikanan. Produk dari presto dimasak menggunakan suhu dan tekanan tinggi sehingga cepat matang tanpa merusak tekstur dan dapat melunakkan tulang. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemasakan presto terhadap nilai gizi, kandungan asam amino dan asam lemak ikan terbang. Produk yang dihasilkan kemudian dilakukan analisis nilai gizi, analisis komponen asam amino menggunakan HPLC dan analisis komponen asam lemak menggunakan GCMS. Hasil analisis diperoleh ikan terbang presto mengandung kadar air 60,30%, kadar abu 1,70%, protein 26,95%, lemak 1,95%. Disamping itu diketahui ikan terbang presto mengandung 15 asam amino yang terdiri dari 9 asam amino esensial dan 6 asam amino non esensial, semua asam amino mengalami peningkatan presentase setelah dipresto, dimana asam amino esensial tertinggi adalah lisin (2,43%) dan asam amino non esensial tertinggi adalah asam glutamat (4,10%). Dari hasil penelitian juga diketahui bahwa ikan terbang presto mengandung 20 jenis asam lemak yang terdiri dari 10 jenis SFA (Asam Lemak Jenuh), 4 jenis MUFA (Asam Lemak Tidak Jenuh Tunggal) dan 6 jenis PUFA (Asam Lemak Tidak Jenuh Majemuk). SFA tertinggi terdapat pada asam palmitat (15,66%), MUFA tertinggi asam lemak oleat (9,98%) sedangkan PUFA tertinggi adalah DHA (9,58%). Secara umum asam lemak mengalami penurunan setelah diolah menjadi ikan presto hanya asam lemak linoleat dan linolenat yang mengalami peningkatan. Kata Kunci : Ikan terbang, asam amino, asam lemak, presto

Penggunaan Konsentrat Limbah Serbuk Kayu Ulin Sebagai Coating Kayu Titiek Pujilestari
Jurnal Riset Teknologi Industri Vol 5 No 9 Juni 2011
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Preparation of extractive waste substances concentrate “ulin” sawdust produce hot water using a solvent yield of 8.40%. The application concentrates obtained by use of hot water as a coating on rubber wood using immersion methods and resurfacing at a concentration of 1%, 2% and 3%. Fungal colonies revealed by extensive measurements in mm2, immersion method gives results of fungal attack was smaller than with the method of resurfacing. Average retention at a concentration of 2% has the highest value compared to the concentration of 1% and 3%, both on the resurfacing and the immersion. Shrinkage of wood in all treatments the highest in the tangential direction from 2.19 to 5.94%, the decrease in the radial direction from 1.34 to 4.85% and the lowest longitudinal direction from 0.10 to 0.56%

Page 17 of 31 | Total Record : 306

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Home Page

OAI Link

Editorial Team

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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

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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