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Jurnal Riset, Inovasi, Teknologi & Terapan
Published by Politeknik Negeri Lhokseumawe
ISSN : 29872006     EISSN : 29861799     DOI : https://dx.doi.org/10.30811/ristera
Core Subject : Science, Engineering,
Chemical Engineering, Chemistry & Bioengineering Chemistry Industrial & Manufacturing Engineering
Jurnal Riset, Inovasi, Teknologi & Terapan (Jurnal RISTERA) merupakan sebuah wadah yang menampung artikel ilmiah dari hasil riset civitas akademika kampus, mahasiswa D3/Sarjana Terapan/S1/S2/S3, Praktisi, Industri, dan Instasi Pemerintah. Dengan adanya jurnal ini dapat memberikan informasi tentang inovasi terkini tentang teknologi terapan langsung yang dapat digunakan di industri dan masyrakat.
Arjuna Subject : Teknik Kimia (semua kategori) - Teknik Kimia (Lain-Lain)
Articles 6 Documents
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Search results for , issue "Vol 2, No 1 (2023): Desember" : 6 Documents clear
Pengaruh Fortifikasi Nanokalsium Terhadap Karakteristik Reologi Mie Jufrinaldi, Jufrinaldi; First, Lourenty; Dias Septaningrum, Laura Ryan; Pangestuti, Kinanti; Sulistiawaty, Lilis; Faridah, F.
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 1 (2023): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i1.4966

Abstract

Noodles have become a very popular food ingredient among the people. It is hoped that the addition of nano calcium powder in making noodles is a solution for people to meet their calcium needs. The purpose of this research is to see the effect of nanocalcium fortification on the rheological characteristics of noodles. The stages of this research consist of the synthesis of nanocalcium from broiler chicken bones, nanocalcium fortification of noodle dough and characterization of noodles using a texture analyzer. The results show that the addition of 0.7 grams of nanocalcium to 250 grams of noodle dough shows differences in rheological characteristics both by means of significance tests and principal component analysis.
Aktivitas Antioksidan Dari Buah Strawberry (Fragia X Ananassa) : Sebuah Ulasan Rifqi, Muhammad; Haziman, Muhammad Luthfan; Faridah, F.; Triandita, Nanda
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 1 (2023): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i1.4967

Abstract

Strawberry merupakan buah yang sudah banyak dikembangkan di Indones. Strawberry banyak dibudidayakan di daerah yang memiliki dataran yang tinggi, seperti Lembang, Ciwidey, Sukabumi, dan Cianjur. Warna merah yang menarik dari strawberry dihasilkan dari kandungan senyawa antosianin yang terkandung di dalamnya. Proses ekstraksi pada senyawa antosianin dipengaruhi oleh pelarut yang digunakan serta lamanya ekstraksi. Tingginya kandungan antosianin pada buah strawberry berkorelasi dengan semakin kuatnya aktivitas antioksidan pada buah strawberry dalam menangkal radikal bebas. Buah strawberry memiliki kelemahan diantaranya mudah rusak, selain itu senyawa antosianin yang sudah diekstrak mudah mengalami kerusakan karena sifatnya yang tidak stabil, sehingga perlu dilakukan tindakan lebih lanjut diantaranya proses esnkapsulasi. Proses enkapsulasi merupakan proses perubahan ekstrak antosianin dari bentuk cair ke bentuk serbuk menggunakan bahan penyalut, salah satunya adalah maltodekstrin. Serbuk antosianin ini bisa dimanfaarkan sebagai pewarna, pengawet, dan bahan tambahan pangan untuk meningkatkan antioksidan yang aman pada makanan.
Evaluasi Kinerja Turboexpander (KE -5601) Berdasarkan Kondisi Minimum Feed Di Unit 56 LPG Plant PT Perta Arun Gas Zuraihan, Zuraihan; Ridwan, Ridwan; Suryani, Suryani
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 1 (2023): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i1.4968

Abstract

A turboexpander is an escrow and compressor connected in a process. The turboexpander rotates at high speed by utilizing gas expansion in the expander and gas compression in the compressor. The compressor-expander consists of wheels at each end that are gassed. The gas flow at high speed will rotate the shaft connected to the end of the compressor part. The purpose of this paper is to calculate the efficiency of equipment that is able to maximize the separation process between methane and ethane, and simulate flow and pressure variations to see changes in efficiency. The method used is to take the measured output value from the tool in the form of flow rate, pressure and temperature. Based on the calculation results obtained η=77%, HpExpander=2619.40 Horsepower, shaft speed=5220.76 rpm, and QLoss=22%.
Karakteristik Fruit Leather Buah Pala (Myristica fragrans) Dengan Variasi Jenis Hidrokoloid Gel Dzakiah, Dzakiah; Imelda, Fenny; Saniah, Saniah; Narsih, Narsih
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 1 (2023): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i1.4969

Abstract

Fruit leather is a processed food product from pulp of fruit flesh that has been crushed with the addition of stabilizer then dried in a mold using an oven, so as to form a thin sheet that can be rolled up. The raw material for fruit leather can come from fruits such as nutmeg flesh. The purpose of this study was to determine the physical and chemical characteristics of fruit leather from nutmeg flesh with a variation of 0.3% hydrocolloid gel (CMC, pectin and carrageenan). Parameters observed included color, texture, water content, and pH. The results showed that the physical characteristics of the fruit leather of nutmeg flesh with the addition of carrageenan had a texture value of 0.12 kg/mm2 and a color with an *L value of 27.45; the value of *a is 6.03; the value of *b is 13.20. While the chemical characteristics have a water content value of 22.37% and a pH of 3.56. The addition of CMC has a texture value of 0.28 kg/mm2 and a color value with a *L value of 30.78; the value of *a is 5.94; the value of *b is 12.41. While the chemical characteristics have a water content value of 19.03% and a pH of 3.51. The addition of pectin has a texture value of 0.23 kg/mm2 and a color value of *L, which is 31.02; the value of *a is 5.77; the value of *b is 12.31. While the chemical characteristics have a water content value of 16.61% and a pH of 3.33.
Pengaruh Konsentrasi Sari Buah Kurma (Phoenix dactylifer) terhadap Mutu Minuman Jeli Karika Kurma Subagyo, Sabilla Haibati; Azni, Intan Nurul
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 1 (2023): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i1.4965

Abstract

Karika is one of the typical fruits of Dieng, Wonosobo, Central Java. Karika has a high water content, so it is included in the fruit that does not last long when stored fresh. Characteristics of Karika fruit which is sour and slightly bitter and has sap that can cause itching, making Karika unpalatable to be consumed directly. To increase the usability of Karika fruit, food diversification is carried out by making Karika kurma jelly drink with the addition of Sukkari date juice as a sugar substitute sweetener. This study aims to examine the effect of the concentration of date palm juice (Phoenix dactylifera) on the quality of Karika kurma jelly drink. This type of research is an experimental study with a completely randomized design (CRD) with one factor and five levels of three repetitions. The data obtained were analyzed using ANOVA at level α 0.05 if there was a significant difference, then the Duncan Multiple Range Test (DMRT) was continued. The ANOVA test results showed that all parameters were significantly different. The more addition of the concentration of Sukkari date juice causes an increase in the value of viscosity, total dissolved solids, pH and total sucrose sugar, and decreases the value of syneresis. The results showed that the best treatment was the addition of 27.5% concentration of Sukkari date palm extract with a viscosity characteristic of 1204.67 Cps, total dissolved solids 8.53 (ºBrix), syneresis for 24, 48 and 72 hours respectively of 0 .18%, 0.32% and 0.52%, pH levels were 4.92, and sucrose levels were 2.93. The quality scores for color, aroma, taste and texture were 2.88 (dark yellow), 3.41 (rather strong), 3.19 (slightly sweet), and 2.81 (slightly chewy) with hedonic ratings like the parameters color, aroma, taste and texture.
Pembuatan Karbon Aktif Dari Limbah Kulit Jeruk Manis (Citrus sinensis L) Sebagai Adsorben Ion Besi (Fe2+) Dalam Air Sumur Maulida, Hikmah; Elwina, Elwina; Fachraniah, Fachraniah
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 1 (2023): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i1.4970

Abstract

This research aims to utilize sweet orange peel waste as an adsorbent of Fe2+ in the form of activated carbon by reviewing the adsorbate characteristics based on absorption capacity of I2, moisture content and ash content, the effect of H2SO4 and KOH activators on adsorption capacity and removal efficiency of Fe2+ ion and adsorption kinetics of Fe2+ ion in well water samples. The fixed variable is the weight of the adsorbent, which is temperature of 315 ° C, 50 grams, particle size of 10 ± 32 mesh, volume of adsorbate 10 liters and flow rate of 4 liters / minute. The independent variable is H2SO4 and KOH activator and the adsorption time is 0; 10; 20; 30; 60; 90; 120; 150; 180; 210 and 240 minutes. The results showed that charcoal with H2SO4 activation met SNI 06-3730-1995 standards, while charcoal with KOH activation did not meet SNI standards. The equilibrium adsorption capacity (qe) for charcoal with H2SO4 activation of 0.284 mg/g occurred at 120 minutes, for charcoal with KOH activation of 0.587 mg/g occurred at 240 minutes. The highest removal efficiency of Fe2+ ions for activated charcoal H2SO4 was 91.35% and KOH 68.39%. Adsorption kinetics fulfills the second order pseudo kinetics model, which is H2SO4 activation charcoal with R2 is 0.998 and KOH with R2 is 0.9956.

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