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Jurnal Litbang Industri
Published by Balai Riset dan Standardisasi Industri Padang
ISSN : 22523367     EISSN : 25025007     DOI : http://dx.doi.org/10.24960/jli.v12i1.7464.27-32
Core Subject : Science,
Chemistry
Jurnal Litbang Industri (JLI) is a scientific journal published regularly twice a year in June and December. JLI contains primary articles or reviews are sourced directly from results of industrial research such as processing of agricultural products, food processing, fishing industry, mining industry, industrial standardization, and pollution control. All submissions are reviewed by qualified reviewers in their field.
Arjuna Subject : Kimia(semua kategori) - Kimia (Lain-Lain)
Articles 7 Documents
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Pengaruh Penambahan Dekstrin dan Albumen Telur (Putih Telur) Terhadap Mutu Tepung Pisang Matang Riyanti Ekafitri; Diki Danang Surahman; Nok Afifah
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1888.312 KB) | DOI: 10.24960/jli.v6i1.1062.13-24

Abstract

Ripe banana flour has disadvantage such as poor physical properties. This research aims to determine whether adding the dextrin and albumen (egg white) can improve the physical properties, nutritional values, and acceptance of ripe banana flour. The research design used completely randomized design with 3 treatments namely ripe banana flour control, with the addition of dextrin and the addition of albumen (egg white) foam. Analysis of the product was chemical analysis (moisture, fat, protein, ash and carbohydrate, pH, and TSS), physical properties (yield, whiteness, water holding capacity), and sensory analysis. The results showed that the addition of albumen (egg white) foam increased protein (10.40%) and ash content (2.97%), as well as increased the pH value (4.97), and the WHC at temperature 40oC (0.85) and at temperature of 80°C (1.81). The addition of dextrin increased the carbohydrate content (87.07%) and TSS (6.37o brix). Ripe banana flour without addition dextrin and albumen (egg white) produced banana flour with the highest water and fat content of  9.08% and 0.34%, and the highest yield, whiteness, and highest score of sensory acceptance: 18.42%; 26,24%; and 4,93. The addition of dextrin and egg white foam increased nutritional values such as protein, ash, and fat content of ripe banana flour, and also the pH value, TPT, and WHC, but did not improve yield and whiteness as well as sensory acceptance of ripe banana flour.ABSTRAKPengembangan mesin pengurai serat tandan kosong kelapa sawit dilakukan untuk menghasilkan serat mekanis sebagai penguat papan partikel. Didalam penelitian ini dilakukan perancangan mesin, pembuatan mesin dan evaluasi teknis kinerja mesin. Evaluasi teknis dilakukan pada putaran 600 rpm dan 900 rpm dengan masing-masing putaran 2 kali penguraian, dan masing-masing penguraian 3 ulangan. Dari hasil rancangan mesin didapatkan kapasitas mesin ± 200 kg/jam dan daya penggerak  5 HP. Hasil evaluasi teknis kinerja mesin didapatkan persentase serat dan serat campuran pada putaran 900 rpm pada pengujian 1 dan 2 tidak berbeda jauh dengan pengujian pada putaran 600 rpm. Dari 10 kg TKKS cacahan masing-masing putaran, didapatkan rata-rata serat bersih  82%, serat campuran 14%, dan 4% menjadi debu. Dari hasil penguraian pada putaran 600 rpm dan 900 rpm didapatkan 5 macam komposisi tingkatan serat yaitu, a) serat bersih 600 rpm, b) serat bersih 900 rpm, c) serat campuran (2-3 cm+kelopak), d) serat campuran (<2 cm + kelopak), e) serat campuran (serat halus + serbuk). Hasil analisis kimia ke lima serat tersebut yaitu,  rata-rata kadar air serat 9,3%, kadar ekstraktif 5,6%, kadar lemak 1,4%, kadar lignin 33,1%, kadar holoselulosa 58,33%, dan selulosa 39,2%. Dibandingkan dengan serat kayu daun jarum dan kayu meranti merah, kandungan kimia serat tersebut hampir sama atau tidak berbeda jauh.
Pengujian Kemampuan Daya Samak Cube Black dan Limbah Cair Gambir Terhadap Mutu Kulit Tersamak Gustri Yeni; Dindin Syafruddin; Anwar Kasim
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (365.568 KB) | DOI: 10.24960/jli.v6i1.1124.73-82

Abstract

Leather tanning industries generally use sintetic tanner such as chrome (Cr+3) which can damage environment. Therefore, it is needed to find environmentally friendly tannery material, one is by using gambier. The aim of this research was to know tannic ability of gambier on goat’s leather and tuna fish. The gambier for tannery material contained high tannin (>70%) namely Cube black and liquid waste from gambier processing. Concentration of tannery material that would be used for tanned was 1 kg. Tanned leather was tested to tannery degree (DP) and physical test included pull strength, elongation, and rip strength, at same treatment compared to chrome tannery. Test results leather tanned showed that, the higher the concentration of tannery material the higher the results of DP, and the physical characteristic was better. Tanned leather from goat that used Cube black gambier concentration at 4% gave DP value approximately equal to chrome tanner (38,45% and 36,60%). For tanned tuna fish gave value of DP were 39,57% and 31,35%. Tannery material of gambier gave value of pull strength, rip strength, and elongation were higher than chrome’s. The value of pull strength of goat’s leather was 730,37 kg cm-2, tuna fish was 353,33 kg cm-2 got from liquid waste tanner. The value of rip strength fof goat’s leather was 353,33 kg cm-2, tuna fish skin 29,96 kg cm-2, and elongation value from tuna fish skin 202,0% was gotten from Cube black gambier. The result of the research showed that tannery material of gambier had tannery characteristic that can replace tanner of chrome.ABSTRAKIndustri penyamakan kulit umumnya menggunakan bahan penyamak sintetis seperti krom (Cr+3) yang dapat merusak lingkungan. Untuk itu, perlu dicari bahan penyamak yang ramah lingkungan, diantaranya menggunakan gambir. Tujuan penelitian ini adalah mengetahui daya samak gambir terhadap kulit kambing dan ikan tuna. Gambir untuk  bahan penyamak mengandung kadar tanin tinggi (>70%) adalah Cube black dan limbah cair pengolahan gambir. Konsentrasi bahan penyamak yang digunakan dalam perlakuan adalah 2%, 3% dan 4% dengan berat kulit yang akan disamak sebanyak 1 kg. Kulit tersamak diuji terhadap derajat penyamakan (DP) dan uji fisik meliputi kekuatan tarik, kemuluran dan kekuatan sobek. Pada perlakuan yang sama dibandingkan dengan penyamak krom. Hasil uji kulit tersamak menunjukkan makin tinggi konsentrasi bahan penyamak makin tinggi nilai DP dan sifat fisik kulit makin baik. Kulit tersamak dari kambing menggunakan Cube black gambir pada konsentrasi 4% menghasilkan nilai DP mendekati sama dengan penyamak krom (38,45% dan 36,60%). Untuk kulit ikan tuna tersamak menghasilkan nilai DP 39,57% dan 31,35%. Bahan penyamak gambir menghasilkan nilai kekuatan tarik, kekuatan sobek dan kemuluran lebih tinggi dari penyamak krom. Nilai kekuatan tarik kulit kambing 730,37 kg/cm2, ikan tuna 353,33 kg/cm2 diperoleh dari penyamak limbah cair. Nilai kekuatan sobek kulit kambing adalah 353,33 kg/cm2, kulit ikan tuna 29,96 kg/ cm2 dan nilai kemuluran kulit ikan tuna 202,0% diperoleh dari Cube black gambir. Hasil penelitian menunjukkan bahan penyamak gambir memiliki sifat penyamak yang dapat menggantikan penyamak krom.
Pengaruh Suhu dan Lama Pencelupan Benang Katun pada Pewarnaan Alami dengan Ekstrak Gambir (Uncaria gambir Roxb) Failisnur Failisnur; Sofyan Sofyan
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (563.145 KB) | DOI: 10.24960/jli.v6i1.716.25-37

Abstract

Natural dyes re-extraction of raw gambier was used as a dye on cotton yarn. Al2 (SO4)3, FeSO4 and CaO was used as a mordant with post-mordanting method. Dyeing process was done through a few stages; re-extracting of raw gambier, bleaching of cotton yarn, dyeing with gambier solution extract, mordanting with post-mordanting method, and finishing. Dyeing process was carried out at temperature of 30, 50, and 70⁰C with dyeing time 5, 15, and 25 minutes. Analysis of tannin content and particle size was conducted on raw gambier, gambier solution extract and remaining of dyeing solution. Cotton yarn which had been dyed with extracts of gambier evaluated its tensile strength, elongation, shrink yarn, intensity, color direction, and color fastness. The result showed that the hidhest color streght was obtained at 70⁰C dyeing and 25 minutes dyeing time using CaO mordant. Color fastness to 40⁰C washing with the use of CaO modant was good (4). The value of rubbing and light fastness was good until very good (4-5) for all treatments. All treatments with the same mordant shown to have similar of color direction visually, however quantitatively each of sample had a different significant on intensity and direction of colors.ABSTRAKPewarna alam gambir digunakan sebagai pewarna pada benang katun melalui  ekstraksi ulang dari gambir asalan.  Al2(SO4)3, FeSO4 dan CaO digunakan sebagai mordan dengan metoda pasca mordanting. Proses pencelupan dilakukan melalui tahapan; ekstraksi ulang gambir asalan, pengelantangan benang katun, pencelupan dengan larutan ekstrak gambir, pemordanan dengan metoda pasca mordanting, dan finishing. Proses pencelupan dilakukan pada suhu 30, 50 dan 70⁰C dengan lama pencelupan 5, 15 dan 25 menit.  Analisis kadar tanin dan ukuran partikel dilakukan terhadap gambir asalan, larutan ekstrak gambir dan larutan sisa pencelupan. Benang katun yang telah diwarnai dengan ekstrak gambir dievaluasi kekuatan tarik, mulur, mengkeret benang, intensitas, corak dan ketahanan luntur warnanya. Hasil penelitian didapatkan bahwa intensitas warna tertinggi terdapat pada pencelupan 70⁰C dan waktu pencelupan  25 menit dengan menggunakan mordan CaO. Ketahanan luntur warna terhadap pencucian 40⁰C dengan penggunaan mordan CaO bernilai baik (4).  Nilai ketahanan luntur warna terhadap penyeterikaan dan sinar matahari adalah baik sampai sangat baik (4-5) untuk semua pelakuan.  Semua perlakuan dengan mordan yang sama terlihat mempunyai arah warna yang sama secara visual, namun secara kuantitatif masing-masing memiliki perbedaan intensitas dan arah warna yang cukup signifikan.
Pengaruh Fermentasi Bakteri Asam Laktat Terhadap Sifat Fisikokimia Tepung Gadung Modifikasi (Dioscorea hispida) R. Haryo Bimo Setiarto; Nunuk Widhyastuti
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (491.701 KB) | DOI: 10.24960/jli.v6i1.1134.61-72

Abstract

Yam (Dioscorea hispida) is one of the tubers belonging to the family dioscoreaceae. Yam tubers not only have high content of carbohydrate, but also contain some toxic compounds such as: cyanogenic glycosides, alkaloids dioscorin, dehydrodioscorin, saponin and sapogenin. Fermentation of yam tubers can affected for physicochemical and amylography characteristics of modified yam flour and reduced toxic compounds. This study was aimed to determine effect of lactic acid bacteria (LAB) fermentation on the physicochemical properties and characteristics of yam flour amilography modification. From the 15 isolates of Lactobacillus plantarum had been selected two isolate (L. plantarum B291 and B307) with the highest amylase enzyme activity to be used as starter fermentation to produce modified yam flour. Fermentation of LAB could reduce levels of HCN on modified yam flour, although decreased levels of HCN was not significant with requirements of SNI. Fermentation of LAB increased levels of protein, fat and lactic acid, but decreased pH value and carbohydrate content in modified yam flour. Based on results of amylography analysis, control of yam flour with shredded without fermentation had the best gelatinization profile because it most resistant about heating.ABSTRAKGadung (Dioscorea hispida) merupakan salah satu jenis umbi-umbian yang tergolong dalam family Dioscoreaceae.  Ubi gadung memiliki kandungan karbohidrat yang tinggi, akan tetapi juga mengandung beberapa senyawa racun berupa glikosida sianogenik, alkaloid dioscorin, dehydrodioscorin, saponin dan sapogenin yang berbahaya bagi kesehatan. Fermentasi umbi gadung dapat mempengaruhi sifat fisikokimia dan amilografi tepung gadung modifikasi serta menurunkan senyawa toksiknya. Penelitian ini bertujuan untuk mengetahui pengaruh bakteri asam laktat (BAL) penghasil amilase terhadap sifat fisikokimia dan amilografi tepung gadung modifikasi. Sebanyak 15 isolat Lactobacillus plantarum telah diseleksi, sehingga diperoleh 2 isolat BAL yaitu L. plantarum B291 dan B307 dengan aktivitas enzim amilase paling tinggi untuk digunakan sebagai starter dalam fermentasi pembuatan tepung gadung modifikasi. Penambahan BAL pada proses fermentasi dapat menurunkan kadar HCN tepung gadung modifikasi, walaupun penurunan kadar HCN yang dihasilkan tidak signifikan dan belum memenuhi persyaratan SNI. Perlakuan fermentasi BAL menyebabkan peningkatan kadar protein, lemak dan asam laktat pada tepung gadung modifikasi, namun berdampak pada penurunan nilai pH dan kadar karbohidratnya. Dari hasil analisis amilografi diketahui bahwa tepung gadung kontrol yang diparut tanpa fermentasi memiliki profil gelatinisasi yang paling baik karena paling tahan panas.
Penentuan Jumlah Bakteri Asam Laktat (BAL) dan Cemaran Mikroba Patogen Pada Yoghurt Bengkuang Selama Penyimpanan Yulia Helmi Diza; Tri Wahyuningsih; Wilsa Hermianti
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (396.441 KB) | DOI: 10.24960/jli.v6i1.891.1-11

Abstract

One of the research result in order to diversify the processed jicama is jicama yoghurt with quality characteristics has largely met the quality requirements of SNI 2981: 2009 about yoghurt, but it is not known how long the jicama yoghurt can be stored with the availability of lactic acid bacteria alive eligible probiotic drink, namely a minimum of 106 colonies/g and there are no pathogenic microbial contamination Coliform and Salmonella that are safe for consumption. This research was conducted with the treatment of storage time of 0, 1, 2, 3 and 4 weeks at cold temperature (4°C). The yoghurt produced was tested a total value of lactic acid bacteria and pathogenic microbial contamination (Coliform and Salmonella). During storage was also tested total acid content, inulin and calcium, as well as organoleptic testing. Analysis of the various treatments showed the number of lactic acid bacteria that grow until week 3 (three) as much as 2.81 x 106 colonies/gram, or 6.4 log cycles, the yoghurt quality was still good and safe from contamination of pathogenic microbes that coliform <2 colonies/g and salmonella negative/100 ml. Decrease the number of lactic acid bacteria grow during storage of 2.38 x 108 colonies/gram at storage 0 weeks to 6.0 x 105 colonies/gram at 4 weeks of storage, or a decrease of 2.6 log cycle. During storage, the total acid tends to increase but still meet the quality requirements yoghurt, while the content of inulin and calcium tend to remain and organoleptic preferred by the panelists until the fourth week of storage.ABSTRAKSalah satu hasil penelitian dalam rangka diversifikasi olahan bengkuang adalah yoghurt bengkuang dengan karakteristik mutu telah memenuhi sebagian besar syarat mutu SNI 2981:2009 tentang yoghurt, namun belum diketahui berapa lama yoghurt bengkuang dapat disimpan dengan ketersediaan bakteri asam laktat hidup yang memenuhi syarat minuman fungsional, yakni  minimal 106 koloni/g dan tidak terdapat cemaran mikroba patogen Coliform dan Salmonella sehingga aman untuk dikonsumsi. Penelitian ini dilakukan dengan perlakuan lama penyimpanan 0, 1, 2 , 3 dan 4 minggu pada suhu dingin (4oC). Yoghurt yang dihasilkan diuji nilai total bakteri asam laktat dan cemaran mikroba patogen (Coliform dan Salmonella). Pengujian total asam, kandungan inulin dan kalsium, serta pengujian organoleptik juga dilakukan selama penyimpanan. Hasil analisis pada berbagai perlakuan menunjukkan jumlah bakteri asam laktat yang tumbuh sampai minggu ke-3 (tiga) masih memenuhi syarat yoghurt yang baik, yaitu sebanyak 2,81 x 106 koloni/g atau 6,4 siklus log dan aman dari cemaran mikroba patogen yaitu coliform <2 koloni/g dan salmonella negatif/100 ml. Jumlah bakteri asam laktat yang tumbuh mengalami penurunan selama penyimpanan dari 2,38 x 108 koloni/g pada penyimpanan 0 minggu menjadi 6,0 x 105 koloni/g pada penyimpanan 4 minggu, atau turun sebesar 2,6 siklus log. Total asam selama penyimpanan cenderung mengalami peningkatan tapi masih memenuhi syarat mutu yoghurt, sementara kandungan inulin dan kalsium cenderung tetap dan secara organoleptik disukai oleh panelis sampai penyimpanan minggu keempat.
Pengaruh Penggunaan Talas (Xanthosoma sagittifolium) Terhadap Mutu dan Tingkat Penerimaan Panelis pada Produk Roti, Pastel, Pancake, Cookies, dan Bubur Talas Wilsa Hermianti; Firdausni Firdausni
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (458.677 KB) | DOI: 10.24960/jli.v6i1.1250.51-60

Abstract

Kimpul taro (Xanthosoma sagittifolium) contains high enough of starch and fibers so that it can function as a non-rice food carbohydrates source. Previous research was done a research about taro block process technology (Hermianti et al., 2010). In this study, taro blocks was used for making of various wet food, semi-wet and dry food products such as bread, pies, cookies, pancakes, and taro porridge by substituting wheat flour and rice flour. The research was aimed to find out the composition of the appropriate use of taro block in making of various food products with a good quality and preferred. Bread, pies, and cookies were made with percentage of taro block 0% (control/without taro block), 25%, 50%, and 75%, whereas for pancakes with formula of taro block 0% (control/without taro block ), 30%, 50%, 100%. Porridge was made to subtitute rice flour with percentage of taro block 0% (control/without taro block), 30%, 50%, and 100%. The chemical analysis of taro block was done on several parameter included moisture content, ash content, starch, and protein, while for processed food products were conducted the organoleptic test (color, aroma, taste, and texture) based on the panelists acceptance level. The most products of taro cookies and taro bread preferred by panelists were analyzed the fat content, protein, carbohydrates and calories and storability for dry food products (cookies). The results showed that taro block moisture content 12.40%, ash content 1.12%, starch content 73.37%, amylose 2.88%, amylopectin 70.49%, and  protein 3.4%. The organoleptic test with optimal results and preferably were bread and pastel with the use of taro 25%, cookies with the use of taro 50%, taro pancake formula with 50%  taro block,  and porridge with usage of taro block 30%.ABSTRAKTalas kimpul (Xanthosoma sagittifolium) mengandung karbohidrat dan serat yang tinggi  sehingga dapat berfungsi  sebagai sumber bahan pangan karbohidrat. Penelitian terdahulu telah dilakukan teknologi pembuatan talas blok (Hermianti et al, 2010). Pada penelitian ini dilakukan  penggunaan talas blok untuk pembuatan aneka produk makanan basah, semi basah, dan makanan kering seperti roti, pastel, cookies, pancake, dan bubur talas dengan mensubstitusi tepung terigu dan tepung beras. Penelitian ini  bertujuan untuk mengetahui jumlah penggunaan talas yang memberikan hasil yang optimal dalam pembuatan beberapa produk tersebut sehingga dihasilkan pangan dengan mutu yang baik dan disukai.  Penelitian substitusi terigu dengan talas  yang dilakukan dalam pembuatan roti, pastel, dan cookies 0% (kontrol/ tanpa talas blok), 25%, 50% dan 75%, untuk pancake dengan formula talas dengan terigu  0% (kontrol/tanpa talas blok), 30%, 50%,100%, sedangkan untuk bubur talas dengan formula talas dengan tepung beras 0% (kontrol/tanpa talas blok), 30%, 50%, dan 100%. Analisis  kimia dilakukan  terhadap bahan baku talas blok meliputi kadar air, kadar abu, kadar pati, dan protein sedangkan untuk produk olahan pangan dilakukan uji organoleptik (warna, aroma, rasa dan tekstur) berdasarkan tingkat penerimaan panelis. Produk cookies talas dan roti talas yang paling disukai panelis dianalisis kandungan lemak, protein, karbohidrat dan kalorinya serta daya simpan untuk produk makanan kering (cookies). Hasil penelitian menunjukkan talas blok mengandung kadar air 12,40%, kadar abu 1,12%, kadar pati 73,37%, amilosa 2,88%, amilopektin 70,49% dan protein 3,4%. Hasil  uji organoleptik dengan hasil yang optimal dan lebih disukai adalah roti dan pastel dengan penggunaan 25% talas, cookies dengan penggunaan 50% talas, pancake dengan formula talas  dengan tepung 50% dan bubur dengan pemakaian talas blok 30%.
Pengembangan Mesin Pengurai Serat Tandan Kosong Kelapa Sawit (TKKS) untuk Menghasilkan Serat Mekanis Junaidi Junaidi; Anwar Kasim; Ardinal Ardinal
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1785.521 KB) | DOI: 10.24960/jli.v6i1.955.39-49

Abstract

The purpose of this research was to design shredded oil palm empty fruit bunch (EFB) fiber extractor machine, to conduct technical evaluation on the machine performance, and to conduct fiber chemical analysis. This prototype is expected to increase added value on EFB waste as it is not maximally utilized. The machine must be both technically and economically feasible to be applied in particle board industry to produce oil palm empty fruit bunch fiber. Based on its design, the machine has ± 200 kg/hours capacity and 5 HP motor. The evaluation of machine performance on 600 RPM and 900 RPM rotations resulted on similar numbers of fiber and mixed fiber percentage. From 10 shredded EFB extracted, 7.6 kg (76%) clean fiber, 2.05 kg (20%) mixed fiber, and 1.35 kg ash were obtained. Three times extracting process on 600 RPM rotation resulted on fiber percentage based on its length as follows: 4.6% long fiber (>10 cm), 32.3% medium fiber (5-10 cm), and 61.4% short fiber (2-4 cm). Meanwhile, the percentages on 900 RPM rotation were 0% of long fiber, 22.37% of medium fiber, and short fiber of 77.3%. There were five types of composition of extracted fiber level; 1) clean fiber on 600 RPM, 2) clean fiber on 900 RPM, 3) mixed fiber (medium fiber 2-3 cm + petal), 4) mixed fiber (short fiber <2 cm + petal), 5) mixed fiber (soft fiber + pollens). The result of chemical analysis showed that those five types of fibers contained 9.3% water, 5.6% extractive, 1.4% fat, 33.1% lignin, 58.33% holocellulose, and 39.2% cellulose contents. Finally the analysis showed that it had a similar chemical composition compared to the fibers of softwood and Red Meranti wood.ABSTRAKPengembangan mesin pengurai serat tandan kosong kelapa sawit dilakukan untuk menghasilkan serat mekanis sebagai penguat papan partikel. Didalam penelitian ini dilakukan perancangan mesin, pembuatan mesin dan evaluasi teknis kinerja mesin. Evaluasi teknis dilakukan pada putaran 600 rpm dan 900 rpm dengan masing-masing putaran 2 kali penguraian, dan masing-masing penguraian 3 ulangan. Dari hasil rancangan mesin didapatkan kapasitas mesin ± 200 kg/jam dan daya penggerak  5 HP. Hasil evaluasi teknis kinerja mesin didapatkan persentase serat dan serat campuran pada putaran 900 rpm pada pengujian 1 dan 2 tidak berbeda jauh dengan pengujian pada putaran 600 rpm. Dari 10 kg TKKS cacahan masing-masing putaran, didapatkan rata-rata serat bersih  82%, serat campuran 14%, dan 4% menjadi debu. Dari hasil penguraian pada putaran 600 rpm dan 900 rpm didapatkan 5 macam komposisi tingkatan serat yaitu, a) serat bersih 600 rpm, b) serat bersih 900 rpm, c) serat campuran (2-3 cm+kelopak), d) serat campuran (<2 cm + kelopak), e) serat campuran (serat halus + serbuk). Hasil analisis kimia ke lima serat tersebut yaitu,  rata-rata kadar air serat 9,3%, kadar ekstraktif 5,6%, kadar lemak 1,4%, kadar lignin 33,1%, kadar holoselulosa 58,33%, dan selulosa 39,2%. Dibandingkan dengan serat kayu daun jarum dan kayu meranti merah, kandungan kimia serat tersebut hampir sama atau tidak berbeda jauh.

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