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Jurnal Litbang Industri

jli
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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 213 Documents

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Pengaruh Penggunaan Cassiavera (Cinnamommum burmannii) Mutu Rendah Terhadap Kualitas Oleoresin Silfia Silfia
Jurnal Litbang Industri Vol 3, No 2 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Low grade cinnamon (Cinnamommum burmannii) such as grade B, C , KA, KB and KC is cinnamon produced from bark of twigs and branches, the most part of them is not scraped with clean, range of color between brownish dark yellow to blackish brown, less spicy flavor, and consists of chips. The purpose of this research to increase the added value of low grade Cassiavera became oleoresin in order to be more efficient of its utilize in industry and avoid from contamination of microorganisms so that can be improved the economic value. The research was conducted with variations of source of Cassiavera raw materials that consisted of treatment A (Cassiavera grade A as a control), B (Cassiavera grade C), C (Cassiavera grade A broken, D (Cassiavera grade KB), and E (Cassiavera grade KC). To produce oleoresin, Cassiavera powder 40 mesh sieve was extracted for 2x2.5 hours at 50°C in 95% ethanol in ratio 1:6. Results of the research were obtained that the best treatment come from Cassiavera grade A broken with the highest yield of oleoresin and cinnamaldehyde obtained were 32.85% and 62.84%, low specific gravity 1.008 and refractive index 1.507, moreover results of the moisture content and ash content analysis of raw material were 10.97% and 2.982% respectively.ABSTRAKCassiavera (Cinnamommum burmannii) mutu rendah (grade B, C, KA , KB dan KC) merupakan cassiavera yang berasal dari kulit ranting dan dahan, sebagian besar tidak terkikis dengan bersih, berwarna kuning tua kecoklatan sampai coklat kehitaman, rasa kurang pedas, dan terdiri dari kepingan. Tujuan penelitian adalah untuk meningkatkan nilai tambah cassiavera mutu rendah menjadi oleoresin agar penggunaannya dalam industri lebih effisien dan terhindar dari pencemaran mikroorganisme sehingga dapat ditingkatkan nilai ekonomisnya. Penelitian dilakukan dengan memvariasikan sumber bahan baku cassiavera yaitu perlakuan A (Casiavera mutu A, sebagai kontrol), B (Cassiavera mutu C), C (Cassiavera mutu A pecahan), D (Cassiavera mutu KB), dan E (Cassiavera mutu KC). Dalam pembuatan oleoresin, cassiavera diekstrak selama 2x2,5 jam pada suhu 50°C dengan pelarut etanol teknis 95% dengan perbandingan 1:6 dari bubuk cassiavera yang lolos ayakan 40 mesh. Dari hasil penelitian diperoleh perlakuan terbaik berasal dari cassiavera A pecahan dengan rendemen oleoresin dan sinamaldehid tertinggi yaitu 32,85% dan 62,84%, berat jenis dan indek bias yang rendah yaitu 1,008 dan 1,507 serta kadar air dan kadar abu bahan baku adalah 10,97% dan 2,982%.

Front Matter Jurnal Litbang Industri Vol. 11 No. 2 Desember Tahun 2021 Sofyan Sofyan
Jurnal Litbang Industri Vol 11, No 2 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Front Matter Jurnal Litbang Industri Vol. 11 No. 2 Desember Tahun 2021

Back Matter Jurnal Litbang Industri Vol. 8 No. 1 Juni Tahun 2018 Sofyan Sofyan
Jurnal Litbang Industri Vol 8, No 1 (2018)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Back Matter Jurnal Litbang Industri Vol. 8 No. 1 Juni Tahun 2018

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

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.

Pengaruh jenis isolat-isolat bakteri fermentatif dari ubi kayu terhadap rendemen, derajat putih, dan bentuk granula tepung mocaf K Kamsina; N Nurmiati; P Periadnadi
Jurnal Litbang Industri Vol 9, No 2 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Isolat bakteri indigenous ubi kayu merupakan isolat bakteri asli yang berada dalam umbi ubi kayu. Ubi kayu jenis lambau dan ketan (Manihot esculenta Crantz) merupakan jenis ubi kayu lokal Sumatera Barat, sedangkan ubi kayu kultivar karet (Manihot glaziovii) merupakan ubi kayu dengan kandungan asam sianida (HCN) tinggi. Penelitian ini bertujuan untuk melihat kemampuan masing-masing isolat bakteri indigenous ubi kayu terhadap rendemen, derajat putih serta bentuk granula tepung mocaf yang dibandingkan dengan perlakuan tanpa pemberian isolat. Penelitian menggunakan rancangan acak lengkap (RAL) dengan perlakuan pemberian starter isolat bakteri indigenous ubi kayu jenis ketan (A), lambau (B), karet (C) dan tanpa isolat/kontrol (D). Terhadap produk mocaf yang dihasilkan dilakukan pengujian meliputi rendemen, derajat putih, dan bentuk granula tepung mocaf. Hasil analisis terhadap berbagai perlakuan menunjukkan perlakuan optimal untuk tepung mocaf yang dihasilkan adalah pemberian starter isolat bakteri indigenous jenis ketan dengan rendemen 35,85%, derajat putih 94,40% dengan dinding sel ubi kayu sudah banyak yang pecah menjadi granula-granula yang lebih kecil dan memiliki rongga pada bagian granulanya.ABSTRACTCassava indigenous bacterial isolates are native bacterial isolates that are in tubers of cassava. Lambau and sticky rice (Manihot esculenta Crantz) are types of local cassava from West Sumatra, while rubber cultivar cassava (Manihot glaziovii) is a cassava with a high content of cyanide acid (HCN). This study was aimed to look at the ability of each indigenous cassava isolate to yield, the degree of white and the form of mocaf flour granules compared to the treatment without administration of isolates. The study used a completely randomized design (CRD) with the following treatments: administration of indigenous cassava isolate starter of sticky rice type (A), lambau (B), rubber (C) and without isolate / control (D). The mocaf products were tested including yields, white degrees, and the granules shape of mocaf flour. The analysis results of various treatments showed that the optimal treatment for mocaf flour produced was the provision of indigenous bacterial isolates starter from sticky rice type (A) with a yield of 35.85%, white degree 94.40% with a lot of cassava cell walls that had broken into smaller granules and had cavities on the granules.

Pemanfaatan katekin ekstrak gambir (Uncaria gambir Roxb) sebagai pengawet alami terhadap karakteristik mie basah K Kamsina; F Firdausni; S Silfia
Jurnal Litbang Industri Vol 10, No 2 (2020)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Ekstak gambir merupakan ekstrak dari sari getah yang diekstraksi dari daun tanaman gambir dan mengandung senyawa antioksidan yang berfungsi sebagai pengawet pangan. Guna meningkatkan ketahanan simpan pangan dan meminilisir penggunaan pengawet sintetis dilakukan penelitian ini dengan tujuan mengetahui pengaruh pemberian konsentrasi ekstrak gambir terhadap nilai gizi dan ketahanan simpan mie pangsit. Penelitian dilakukan dengan metoda Rancangan Acak Lengkap (RAL) dengan (persentase ekstrak gambir) yaitu 0% (kontrol, 0,1%, 0,2%, 0,3% dan 0,4% dengan 5 kali ulangan. Peningkatan penggunaan ekstrak gambir menyebabkan peningkatan nilai kadar air menjadi 34,706%, kadar abu 0,0443%, antioksidan 18,82% dan total fenol 84%. Hasil perlakuan optimal didapatkan pada perlakuan 0,2% untuk uji organoleptik warna, rasa, aroma, dan tekstur disukai dengan nilai berturut-turut 3,50; 4,00; 4,13 dan 4,24. Sedangkan untuk ketahanan simpan mie basah sampai hari ke-4 cemaran mikroba (angka lempeng total) mengandung 9,8x105koloni/g dan memenuhi standard SNI 2987:2015 (mie basah).

Pengaruh Perbandingan Sari Buah dan Gula Terhadap Mutu Minuman Fungsional Labu Kuning Kamsina Kamsina; Inda Three Anova; Firdausni Firdausni
Jurnal Litbang Industri Vol 5, No 2 (2015)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Functional beverage is a kind of beverage obtained from the edible part of fruit through process of washing, crushing, and purifying (if required), pasteurizing, fermenting, and packaging to be consumed immediately. Functional drinks of pumpkin can be used as a satisfying taste and have special function to increase the certain vitamins and minerals intake, inceasing stamina, and reducing the risk of certain diseases (such as antioxidants to reduce the risk of cancer). The purpose of this study was to determine the optimum concentration of pumpkin juice and sugar concentration in making functional drinks of pumpkin. The results showed that the treatment variation of pumpkin juice and water ratio 1:1 and the addition of sugar 20% (A1B3) provided the best results for pH, sugar content, total acid, total dissolved solid, metal contamination, and the amount of lactic acid bacteria. For all treatments, the results of microbial contamination were good, both coliforms <2 APM/100 ml (negative) and salmonella (negative), and had storage resistance at a temperature of 4oC (refrigerator) for three (3) weeks.ABSTRAKMinuman fungsional dihasilkan dari pengolahan buah untuk dikonsumsi secara langsung. Minuman ini diperoleh melalui proses pencucian, penghancuran, penjernihan (jika dibutuhkan), pasteurisasi, fermentasi, dan pengemasan. Minuman fungsional labu kuning bisa digunakan sebagai pemuas rasa dan berfungsi khusus untuk menambah asupan vitamin dan mineral tertentu, meningkatkan stamina tubuh, dan mengurangi resiko penyakit tertentu (seperti antioksidan untuk mengurangi resiko kanker). Tujuan penelitian ini adalah menentukan konsentrasi juice labu kuning dan konsentrasi gula yang optimal dalam pembuatan minuman fungsional labu kuning. Hasil penelitian menunjukkan bahwa perlakuan rasio sari labu kuning dengan air 1:1 dan penambahan gula pasir 20% (A1B3) memberikan hasil terbaik terhadap nilai pH, kadar gula, total asam, total padatan terlarut, cemaran logam dan jumlah bakteri asam laktat. Untuk semua perlakuan, cemaran mikroba hasilnya bagus, baik bakteri koliform <2 APM/100 ml (negatif) maupun salmonella (negatif) serta memiliki ketahanan simpan pada suhu 40C (refrigerator) selama 3 (tiga) minggu.

Front Matter Jurnal Litbang Industri Vol. 9 No. 2 Desember Tahun 2019 Sofyan Sofyan
Jurnal Litbang Industri Vol 9, No 2 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Front Matter Jurnal Litbang Industri Vol. 9 No. 2 Desember Tahun 2019

Pengaruh Penambahan Gula dan Karagenan Terhadap Mutu Jelly Mentimun Kamsina Kamsina; Inda Three Anova
Jurnal Litbang Industri Vol 3, No 1 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Jelly is a semi-solid form of snacks made from fruit juice which is cooked with sugar. Vegetables and fruits Jelly are a drink that is made from natural ingredients such as cucumber jelly maker given additional flour as a thickener, cane sugar as a sweetener, salt and citric acid. Cucumber jelly contains elements of nutritional and functional, efficacious for preventing high blood pressure, digestive cleanse, rejuvenate the skin and others. The purpose of this study to provide an alternative of cucumber processing became cucumber jelly and to increase the added value and shelf life of cucumbers processed products. Research design used a completely randomized design (CRD) in factorial used to see the effect of adding sugar 40%, and 30% as well as the addition of carrageenan treatment variations 1% and 0.75%. The results showed that the addition of sugar 30% and 1% carrageenan gave jelly yield of cucumber preferred organoleptic taste, aroma, color and texture was favored on the organoleptic, whereas treatment of sugar concentration 40% and 1% carrageenan gave the highest results for sugar 22.99%, 44.99% moisture content, ash content 0.99%. All treatments showed no contamination of Cu, Sn, As and Pb, for microbial contamination such as Fungus / Yeast and Total Plate Count undetectable (<10 colonies / g) as well as Coliform bacteria <2 APM / g as well as shelflife for 3 months at storage temperature conditions 5 - 10 degC.ABSTRAKJelly adalah sejenis makanan ringan berbentuk semi padat yang terbuat dari sari buah-buahan yang dimasak dengan gula. Jelly sayuran adalah minuman yang dibuat dari bahan-bahan alami seperti mentimun yang diberi tambahan tepung pembuat jelly sebagai pengental, gula tebu sebagai pemanis, garam dan asam sitrat. Jelly mentimun mengandung unsur nutrisi dan bersifat fungsional, berkhasiat untuk mencegah darah tinggi, membersihkan pencernaan, meremajakan kulit dan lain-lain. Penelitiani ini bertujuan untuk memberikan alternatif pengolahan mentimun menjadi jelly mentimun dan dapat meningkatkan nilai tambah serta daya simpan dari produk olahan mentimun Rancangan penelitian menggunakan Rancangan acak lengkap (RAL) secara faktorial digunakan untuk melihat pengaruh penambahan gula 40%, dan 30% serta variasi perlakuan penambahan karagenan 1% dan 0,75%. Hasil penelitian menunjukkan bahwa perlakuan penambahan gula 30% dan karagenan 1% memberikan hasil jelly mentimun yang lebih disukai dari uji organoleptik rasa, aroma, warna dan cukup disukai dari organoleptik tekstur, sedangkan perlakuan kosentrasi gula 40% dan karagenan 1% memberikan hasil yang tertinggi untuk kadar gula 22,99%, kadar air 44,99%, kadar abu 0,99%. Semua perlakuan menunjukkan tidak adanya cemaran logam Cu, Sn, As dan Pb, untuk cemaran mikroba seperti Kapang/Khamir dan Angka Lempeng Total tidak terdeteksi (<10 koloni/g) serta bakteri Koliform <2 APM/g serta memiliki ketahanan simpan selama 3 bulan penyimpanan pada kondisi suhu 5 - 100C.

Design of mold press for the manufacturing of silica sand pellet form Dedikarni Panuh; Rieza Zulrian Aldio; Amir Surya Hidayah
Jurnal Litbang Industri Vol 11, No 2 (2021)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Currently, the ceramic industries is utilizing many natural mineral resources. The purpose of this study is to design and manufacture the tool; a mold press pellet or silica sand mold and to obtain the results of silica sand pellets that are affected by varying pressure. The materials used for the tools were STM A276, Type 410 steel. ST60 martensite. SS400 steel was used to made the round plate at a mold position. This study produced mold with dimensions of 25.45 mm of diameter, height of 89 mm, volume at 45.07 cm³ with a mold circle area of 5.06 cm² and punch cross-sectional area of 452.16 mm². The maximum pressing force on the mold was 49050 N, the normal stress result was 108.47 MPa, the strain value was 3.8 mm / mm, the modulus of elasticity value was 28.54 MPa, the mold material had a maximum limit of 812,871 MPa, indicating that the mold material used was very good. This silica sand pellet mold produced can be utilized for the development of fuel cell and composite materials.

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Home Page

OAI Link

Editorial Team

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Contact Name Muhammad Syahrir

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Phone +6275172201

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Editorial Address http://litbang.kemenperin.go.id/jli/about/editorialTeam

Location Kota padang, Sumatera barat INDONESIA

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Contact Name
Muhammad Syahrir

Contact Email
syahrir_gassa@yahoo.com

Phone
+6275172201

Journal Mail Official
sofyan@kemenperin.go.id

Editorial Address
http://litbang.kemenperin.go.id/jli/about/editorialTeam

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Kota padang,

Sumatera barat

INDONESIA