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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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Pemanfaatan Kaolin dalam Pembuatan Cat Tembok Menggunakan “Emulsifier” Na- Silikat dan Perekat Polivinil Asetat Alexius Luther Ola
Jurnal Riset Teknologi Industri Vol 11 No.1 JUNI 2017
Publisher : Balai Riset dan Standardisasi Industri Samarinda

The purpose of this research were to study the effect of the Emulsifier and adhesive concentration on the quality of wall paint by using kaolin raw materials, to support the maximum utilization of mineral resources potentials and to diversify other products of Kaolin. This study was prepared by Completely Randomized Design (CRD) arranged as factorial and consists of two factors, namely: A. The concentration of emulsifier sodium silicate (A1 = 10%; A2 = 15%; A3 = 20%) and B. The concentration of polyvinyl acetate adhesive (B1 = 10%; B2 = 15%). Quality analysis is conducted qualitatively (nature of the review, resistance to alkali, resistance to temperature). The results showed the concentration of total solids adhesives affects the paint. Specific gravity wall paint made is 1:41 to 1:59, total solids between 50,37 to 54,82 %, 5-micron fineness, time to dry for about 30 – 50 minutes. Parameters tested quantitatively and qualitatively meet the requirements of SNI 3564 – 2014 wall paint emulsion and resistant to alkali and weather as well as easy-to-apply around. Keywords : kaolin, wall paint, emulsifier, polyvinyl acetateABSTRAKΤujuan penelitian ini adalah untuk mempelajari pengaruh konsentrasi Emulifier dan perekat terhadap mutu cat tembok dengan bahan baku kaolin, menunjang pemanfaatan sebagai potensi sumber daya mineral secara maksimal serta diversifikasi produk dari kaolin. Penelitian ini disusun dengan Rancangan Acak Lengkap (RAL) yang disusun secara faktorial dan terdari dari 2 faktor yaitu: A. Konsentrasi emulsifier natrium silikat (A1 = 10%; A2 = 15%; A3 = 20%) dan B. Konsentrasi perekat polifinil asetat (B1 = 10%; B2 = 15%). Analisis mutu dilakukan secara kualitatif (sifat pengulasan, ketahanan terhadap alkali, ketahanan terhadap suhu) dan kuantitatif. Hasil penelitian menunjuan konsentrasi perekat berpengaruh terhadap padatan total cat tembok. Berat jenis cat tembok yang dibuat adalah 1:41 – 1:59, padatan total antara 50,37 – 54,82 %, kehalusan -50 mikron, waktu mengering sekitar 30 – 50 menit. Parameter yang diuji secara kuantitatif dan kualitatif memenuhi persyaratan SNI:3564 – 2014 Cat tembok emulsi dan tahan terhadap alkali dan cuaca serta mudah diulaskan. Kata kunci : kaolin, cat tembok, emulsifier, polivinil acetat

Pengolahan Biji Kakao Menjadi Pasta Cokelat Sebagai Makanan Kesehatan Penurun Bobot Badan dan Kolesterol Darah Suprapti Suprapti
Jurnal Riset Teknologi Industri Vol 7 No 13 Juni 2013
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v7i13.1527

This research is aimed to process non fermented cocoa beans into chocolate paste as functional food for body weight and blood cholesterol reduction benefits. The research was undergone as followed: preparing paste/dark chocolate from unfermented cacao bean; analysis of chocolate paste’s water, fat, polyphenol, flavanoid, catechin, amino acid, magnesium, calium, and theobromin content;test on mouse weight reduction consisting of diuretic effect, motoric activity, and weight level monitoring and analysis of blood cholesterolreduction effect. Result showed that water content is 3.21%; fat content is 53.14%; potassium content is 1366.74 mg per 100 grams chocolate paste; magnesium content is 257,20 mg per 100 grams chocolate paste; theobromin content is 1.13%; amino acid is 11.92%; catechin is 3.28%; flavanoid 0.16% counting as quercetin and poliphenol 10.03% equal with tanic acid. Diuretic monitoring activity indicated that chocolate paste contributes in raising motoric activity. Observation on weight reduction showed that 0,2ml/mouse chocolate paste decreased mouse body mass from 200 grams to 140 grams in 8 days. 0,2 ml/mouse chocolate paste treatment for 6 days decreased blood cholesterol level, equal to treatment with Simvastatin 0.18mg/200g.

Pembuatan dan Karakteristik Resin Melamin Formaldehid sebagai Bahan Coating Fauziati Fauziati; Ageng Priatni
Jurnal Riset Teknologi Industri Vol 5 No 10 Desember 2011
Publisher : Balai Riset dan Standardisasi Industri Samarinda

This research aims to manufacture Melamine Formaldehyde Resin as a raw material coating with a mole ratio that is different and knowing the characteristics of MF resins. The research was carried out by reacting Melamine and Formaldehyde with a mole ratio of 1:2; 1:3; 1:4; 1:5 and 1:6 and characterize the properties of the resulting Melamine Formaldehyde Resin with Viscosity, Pot Life and pH parameter. The conclusión of this research that the best Melamine Formaldehyde Resin is produced on a mole ratio 1:6 of Melamine Formaldehyde with a reaction time of 14 minutes and the following characteristics : viscosity value is 1550 (mm2/s)/centistokes; Pot Life is 3 days and the pH is 6,63.

Evaluasi Karakteristik Fisika-Kimia dan Nilai SPF Lotion Tabir Surya Ekstrak Daun Kersen (Muntingia calabura L.) Anita Dwi Puspitasari; Eka Intan Kusuma Wardhani
Jurnal Riset Teknologi Industri Vol.12 No.2 Desember 2018
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Sinar matahari memiliki banyak manfaat kesehatan tetapi juga dapat menyebabkan masalah kulit, mulai dari yang ringan hingga berat, untuk mencegah masalah tersebut upaya yang biasa dilakukan dengan memakai tabir surya. Bahan alam yang diketahui berkhasiat sebagaitabir surya alami adalah daun kersen yang memiliki kandungan flavonoid. Penelitian ini bertujuan untuk mengetahui karakter fisika dan kimia sediaan lotion tabir surya dengan variasi konsentrasi ekstrak etanol daun kersen serta mengetahui nilai SPF sediaan lotion tabir surya dengan variasi konsentrasi ekstrak etanol daun kersen.Daun kersen diekstraksi dengan pelarut etanol 70% dan menggunakan metode maserasi. Pengujian karakteristik dan nilai SPF dilakukan pada 4 formula lotion yang masing-masing mengandung ekstrak konsentrasi 0 gram (Formula 1), 1 gram (Formula 2), 2 gram (Formula 3) dan 3 gram (Formula 4).Keempat formula lotion berwarna putih hingga coklat muda, beraroma khas minyak mawar dan berbentuk semi padat dengan viskositas antara 50-63,33 dPas. Lotion yang dihasilkan memenuhi semua persyaratan fisika dan kimia, serta memiliki nilai SPF berturut-turut 0,62 (tidak efektif); 8,7 (proteksi maksimal); 15,2 (proteksi ultra); 20,8 (proteksi ultra). SPF menunjukkan seberapa kuat tabir surya dapat memberikan perlindungan dari sunburn.Kata kunci: SPF, Lotion, Tabir surya, Muntingia calabura L.Besides its many benefits for health, sunlight can also cause health problem, such as mild to severe skin problem.to prevent these problems the usual effort is to use a sunscreen.One of the natural ingredients efficacious for sunscreen is the MuntingiacalaburaL. leaves that contain flavonoids. This study aims to determine the physical and chemical characteristics of sunscreen lotion preparations with variations in the concentration of ethanol extract of MuntingiacalaburaL. leaves and to know the SPF value of sunscreen lotion preparations with variations in the concentration of ethanol extract of MuntingiacalaburaL. leaves.Extraction of MuntingiacalaburaL. leaves was carried out by maceration method using 70% ethanol solvent. Characteristics and SPF values were tested on 4 lotion formulas in which each contained 0 gram (Formula 1), 1 gram (Formula 2), 2 grams (Formula 3) and 3 grams (Formula 4) of the concentration extract.The fourth formula lotion is white to light brown,it has a distinctive aroma of rose oil and is semi-solid with viscosity between 50-63.33 dPas. The resulting lotion meets all physical and chemical requirements, and has an SPF value of 0.62 (not effective); 8.7 (maximum protection); 15.2 (ultra protection); 20.8 (ultra protection). SPF is a measure of how much solar energy is required to produce sunburn on protected skin.Keywords: SPF, Lotion, Sunscreen, Muntingia calabura L.

Pengaruh Iradiasi terhadap Tingkat Cemaran Mikroba Bahan Pangan Berbasis Aneka Sayur pada Skala Semi Pilot Idrus Kadir
Jurnal Riset Teknologi Industri Vol 8 No 15 Juni 2014
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Irradiation technology is one of the alternative technologies that can be used to improve the hygienic quality of food, including various food based on vegetables. Research has been conducted to determine the effect of irradiation on the level of microbial contamination of various food based on vegetables e.g. carrots, celery and mushrooms food. Assorted vegetables that have been cleaned dried by sun drying for 4 days weighed and then packed with plastic packaging polyethylene (PE) laminates, and then put in a carton box of a certain size. Various dried vegetables were then irradiated with a dose of 5 kGy and 7.5 kGy at doses rate 9 kGy/hour, and control (0 kGy) as a comparison . The results showed that a dose of 5-7,5 kGy irradiation is effective enough to reduce the level of microbial contamination dried vegetables 1-4 log cycle and on the irradiation dose levels of microbial contamination can meet the requirements of SNI . Thus , irradiation can improve the hygienic quality of various vegetable in order to improve the competitiveness of various dried vegetables commerciallyABSTRAKTeknologi iradiasi merupakan salah satu teknologi alternatif yang dapat digunakan untuk meningkatkan kualitas higienik bahan pangan, termasuk bahan pangan berbasis aneka sayur. Telah dilakukan penelitian untuk mengetahui pengaruh iradiasi terhadap tingkat cemaran mikroba bahan pangan berbasis aneka sayur (wortel, seledri dan jamur pangan). Aneka sayuran yang telah dibersihkan dikeringkan dengan pengeringan sinar matahari selama 4 hari lalu ditimbang dan dikemas dengan pengemas plastik polietilen (PE), dan selanjutnya dimasukkan ke dalam kotak karton dengan ukuran tertentu. Aneka sayur kering tersebut selanjutnya diiradiasi dengan dosis 5 kGy dan 7.5 kGy dengan laju dosis 9 kGy/jam, dan kontrol (0 kGy) sebagai pembanding. Hasil penelitian menunjukkan bahwa dosis iradiasi 5-7,5 kGy cukup efektif untuk menurunkan tingkat cemaran mikroba aneka sayur kering 1-4 log cycle dan pada dosis iradiasi tersebut tingkat cemaran mikroba dapat memenuhi persyaratan SNI. Dengan demikian, iradiasi dapat meningkatkan kualitas higienik aneka sayur kering dalam rangka meningkatkan daya saing aneka sayur kering secara komersial. Kata kunci : aneka sayur, iradiasi, kualitas higienik, cemaran mikroba

Modifikasi Alat Pemotong Nata De Coco Semi Otomatis Sulharman Sulharman
Jurnal Riset Teknologi Industri Vol 3 No 5 Juni 2009
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Modification was clipper of nata de coco with system work appliance owning knife block of athwart and lengthwise direction by using conveyor as conductor of nata de coco.Clipper modification of nata de coco consist of 3(three) part of : knife block as part of functioning cut nata (knife block consist of 2 part of that is part of athwart and lengthwise), conveyor as conductor of nata de coco step into knife block, and workbench as part of uniting knife block and of conveyor. From result of test of performance appliance got crosscut ability 182 kg/hour.Difference of appliance capacities before and after modified equal to 1.4 times or there is 45,6 %. Energy at this appliance equal to 1300 watt. Tecno economic to the effort nata de coco by using this clipper is value of BEP Rp.160.310.850,7..percentage of BEP 35,28%.capacities 246,63 kg with time return capital 2,5 year.

Peluang Minyak Sawit Sebagai Bahan Sediaan Farmasi Fauziati Fauziati; Hermanto Hermanto; Fitriani Fitriani
Jurnal Riset Teknologi Industri Vol.13 No.2 Desember 2019
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Minyak sawit mentah mengandung senyawa aktif yang sangat berguna bagi kesehatan tubuh manusia, komposisi senyawa bio aktif pada sawit mentah (CPO), antara lain vitamin E, karatenoid, fitosterol, squalene, phospholipid, Co enzyme, polyphenolik. Fitosterol merupakan steroida (sterol) yang terdapat didalam tanaman dan mempunyai struktur yang mirip dengan kolesterol, tetapi fitosterol mengandung gugus etil pada rantai cabangnya. Pada tanaman terdapat lebih dari 40 senyawa sterol yang didominasi oleh tiga bentuk utama dari fitosterol, yaitu beta sitosterol, compesterol dan stigmasterol. Kegunaan fitosterol adalah menurunkan kadar kolesterol didalam darah dan mencegah penyakit jantung. Fitosterol terdiri dari 28 hingga 30 atom dengan steroid sebagai rangka struktur dengan gugus hidroksil menempel pada C-3 dari cincin A, dan rantai alifatik pada atom C-17 dari cincin D senyawa ini tidak larut dalam air, tetapi larut dalam alkohol. Fitosterol menghambat penyerapan dan meningkatkan eksresi, sedangkan asam lemak tidak jenuh khususnya asam lemak linoleat dan oleat menjadikan kolesterol pada tingkat kadar yang normal dan alfa tokoferol menurunkan kadar kolesterol LDL, dimana LDL –teroksidasi pemicu rusaknya pembuluh darah dan penyebab timbulnya plak yang merupakan salah satu faktor pemicu penyakit jantung sehingga fitosterol sangat bermanfaat bagi kesehatan, dan fitosterol dapat memperbaiki regulasi kolesterol darah pada tingkat normal.Kata Kunci : minyak sawit mentah, fitosterol, kolesterol

Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi Agustina Arianita Cahyaningtyas; Wiwik Pudjiastuti; Ilham Ramdhan
Jurnal Riset Teknologi Industri Vol 10 No 1 Juni 2016
Publisher : Balai Riset dan Standardisasi Industri Samarinda

One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature 4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi

Kombinasi Campuran Limbah Moulding dan Kayu HTI untuk Pellet Kayu sebagai Bahan Bakar Alternatif Suroto HS; Yuliansyah Yuliansyah
Jurnal Riset Teknologi Industri Vol 2 No 3 Juni 2008
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Eventhough the poteify waste into wood savinncy of timber and thenumber of active moulding industries are deccreasinq racently, the demand of moulding products is still hight. Actually the waste of moulding can be utillized for fuel but the waste must be treatedpreviosly. The treatment is to classify weste into wood saving, woodplaning and sawdust. Tile size wood saving and wood planing ware reduced by using a hemmer mill, after that the wastes were screened.wilile the sawdust was screened directly. Them. all screened wood were combined wiht the screened wood from timber estate. All of these materials were mixed together with cassava glue. Pellet is an alternative source of fuel. The quality of produced pellet is 0.49- 0.80 gr/cm3 for density parameter. 2.40 - 9.64% for moisture content, and0.15 - 1.08% for ash content. These properties meet the requirements of national and international market. How ever; parameter of gross caloric value of pellet. which was 4042 - 4380 cal/g. did not meet the requirements.

Potensi Bakteri Asam Laktat Sebagai Kandidat Probiotik Antimikroba Patogen Asal Fermentasi Kakao Varietas Criollo Urnemi Urnemi; Sumaryati Syukur; Endang Purwati; Sanusi Ibrahim; Jamsari Jamsari
Jurnal Riset Teknologi Industri Vol 6 No 12 Desember 2012
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Lactic Acid Bacteria (LAB) were isolated from cocoa beans three days fermentation Criollo variety. That were eleven isolates, all of isolates were named Gr3 (1, 2, 3, 4,…,11). All of isolates were tested to antimicrobial activity against indicator pathogenic bacteria (Escherichia coli 14237, Staphylococcus aureus NBRC 13276, Bacillus subtilis BTCCB 612, Listeria monocytogenesis dan Salmonella typhii), than that was chosen potential one isolate had highest inhibition zones to pathogens. One potential isolate was done determination weigh protein bacteriocin by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE). Result of antimicrobial activity test showed that, 11 isolates had inhibition zone to pathogenic bacteria, that were 7 mm till 11 mm at 48 hours observation. That was found one isolate potential, it was Gr3.7. Gr3.7 isolate had high inhibition zones to against growth pathogenic bacteria, that was 11mm to Salmonella typhii and Listeria monocytogenesis at 48 hours observation. Determination crude weight protein test was estimated 24 kDa protein by using SDS-PAGE. To Found purifying weight protein bacteriocin must be done purification processing. Probiotic candidate (Gr3.7) can be used as natural antibiotics, because it had positive responce to against Salmonella typhii. Salmonella typhii was known pathogen in intestine, beside that it was used as food preservative, because it had positive response to against Listeria monocytogenesis.

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Home Page

OAI Link

Editorial Team

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Reviewer

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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