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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
 1 
Search results for , issue "Vol 2, No 2 (2024): Juni" : 6 Documents clear
Variasi Persentase Pati Resisten Jagung Tipe 3 pada Sifat Fisik dan Organoleptik Es Krim Kelapa Susilo, Donor Utomo Muhammad; Amperawati, Suharyani; Imelda, Fenny
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 2 (2024): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i2.5462

Abstract

The main ingredient of ice cream is cream. Regularly, ice cream is made from animal fat of milk, but can be made from vegetable fats as well. Coconut milk as a source of vegetable fat (cream) can be an alternative substance for making ice cream and is suitable for people with lactose intolerance. Making coconut ice cream requires a gelling agent dissolved in ice cream mixture (ICM). Corn starch that was modified physically (RS type 3) can be used in making of coconut ice cream which functions as a gelling agent. The research purpose was understanding of how to make coconut cream which can produce an overrun quality and organoleptic (hedonic) test. The study was conducted in a laboratory scale with a completely randomized design (CRD) with 4 variations in the proportion of the addition of this resistant starch and 3 replications which were tested for analysis of variant (ANOVA) and further tests with the Duncan and Kruskal Wallis multiple distance test. The results showed that the addition of resistant starch had an effect on the overrun significantly with the highest value of 23.53% at the 5% level of the proportion of ingredient. The hedonic test for the coconut ice creams at the proportion of ingredient was 5% as the highest score observed by the panelists whose the score was not significantly different from the proportions of the ingredients 3% and 6%.
Pengaruh Jenis Gula dan Waktu Fermentasi Terhadap Kualitas Minuman Fermentasi Kombucha Air Kelapa Sipahutar, Alin Syafira; Elwina, Elwina; Zulkifli, Zulkifli
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 2 (2024): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i2.5468

Abstract

Coconut water is rich in nutrients in the form of sugar, protein, fat, electrolytes, growth hormones and is relatively good for developing bacterial growth to produce other food products. As a diversification of coconut water waste, coconut water is processed into a fermented coconut water kombucha drink. This research aims to determine the effect of the type of sugar and fermentation time on the quality of the fermented coconut water kombucha drink by varying the type of sugar, namely: (cane sugar; palm sugar and coconut sugar) and varying the fermentation time 3;6;9;12 and 15) day. After obtaining the fermented coconut water kombucha drink, analysis was carried out to obtain the best coconut water kombucha. The tests carried out included lactic acid tests, Vitamin C levels, pH variance ANOVA tests kombucha was palm sugar type coconut water kombucha and a fermentation time of 15 days with a lactic acid content of 3.6302% and a Vitamin C content of 0.3052, pH 3.2 and the organoleptic test results had an average color, aroma , and taste of 3.1.
Karakteristik Kimia Dan Akseptabilitas Set Yogurt Jambu Biji Merah (Psidium guajava L) Dengan Variasi Waktu Inkubasi Faisal, Muhammad
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 2 (2024): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i2.5463

Abstract

Red guava has high levels of vitamin C among other fruits such as papaya and Siamese oranges which can be used as a source of vitamin C requirements and has a distinctive color. This research aims to determine the length of incubation time and the comparison of the concentration of red guava juice with cow's milk on the chemical characteristics and acceptability of the yogurt set, comparing it with SNI Yogurt and determining the best chemical characteristics and acceptability. The experimental design used was a descriptive method by calculating the average value and standard deviation with treatment A1 = (50% cow's milk: 50% red guava juice), A2 = (60% cow's milk: 40% red guava juice), and A3 = (40% Cow's milk: 60% Red guava juice) for incubation time treatment B1 = (4.5 hours), B2 = (5.5 hours), B3 = (6.5 hours), and B4 = (7.5 hours). The results showed that the length of incubation time and the ratio of concentrations of red guava juice to cow's milk had an effect on chemical characteristics and acceptability. The lactic acid content produced is in accordance with the 2009 SNI yogurt range, namely 0.5-2.0% and acceptability of sour/distinctive taste, normal/distinctive aroma and thick liquid texture. Treatment A3 (40% cow's milk: 60% red guava juice) B2 (incubation time 5.5 hours) produced chemical characteristics (lactic acid content 0.88% and vitamin C content 152.84 mg/100g) and the best acceptability with a color hedonic value of 4 .24 (neutral), taste 3.92 (neutral), aroma 3.40 (neutral), texture 3.64 (neutral) and total acceptance 3.28 (somewhat like).
Pembuatan Briket Biomassa Berbahan Baku Kulit Pisang Kepok dan Kulit Pisang Raja dengan Aditif Tempurung Kelapa Rahmadita, Ahmad Fata
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 2 (2024): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i2.5464

Abstract

Energy sources that promise to replace our dependence on fossil fuels include biomass waste sources. This study studied the characteristics of biobriquettes from variations of kapok banana peels plus coconut shells and variations of plantain peels added coconut shells with variations in the addition of tapioca adhesive. This study was designed with fixed variables of variation in raw material composition with a sample of 90:10; 80:20; 70:30 (grams) and tapioca adhesive composition 10; 20; 30; 40; 50 (%). Banana peels that have dried naturally are then carbonized with a temperature of 300°C -350°C for 3 hours. The process of making biobriquettes begins with the crushing of charcoal and filtering charcoal grains so that a grain size of 60 mesh is obtained. Then the charcoal is mixed between kapok banana peel charcoal and plantain with coconut shell charcoal with a variation of 90:10; 80:20; 70:30 (grams) then the variation of the charcoal mixture is mixed with tapioca flour as an adhesive with variation 10; 20; 30; 40; 50 (%). Then formed biobriquette dough, then molded with a pressure of 100 kg / cm2 and dried under the hot sun. Furthermore, the charcoal is characterized by 5 parameters, namely moisture content, ash content, bound carbon content and calorific value test and compressive test. The best results for banana kepok obtained from this study were in a sample of a mixture variation of 70:30 grams with a variation of a 20% tapioca adhesive mixture. With a moisture content value of 6.95%, ash content of 16.6%, bound carbon content of 60.45%, calorific value of 6,539.04 cal/g and a compressive test value of 86.98 kg/cm2. The best results for plantains obtained from this study were in samples of mixed variations of 70:30 grams with variations of tapioca adhesive mixtures of 50%. With a moisture content value of 7.09%, ash content of 15.8%, bound carbon content of 62.31%, calorific value of 5,415.14 cal/g and a compressive test value of 89.69 kg/cm2. The results obtained in this study for water content, ash content and bound carbon content have not met, then for calorific values and compressive tests have met SNI 01-6235-2000 standards, which are ≥ 5,000 cal / g.
Optimasi Injeksi Trisodium Phosphate Pada Air Suplai Boiler Di Unit 4 PLTU Nagan Raya Menggunakan Design Expert Metode Pendekatan Response Surface Bok-Behnken Lubis, Fadhil Ramadhan
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 2 (2024): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i2.5466

Abstract

In the steam power plant industry, supporting facilities commonly called BOP (Balance of Plant) include Coal Handling, Ash Handling and WTP (Water Treatment Plant). TSP Trisodium Phosphate is one of the chemicals in water treatment. Besides functioning as a cleaner, TSP also functions to precipitate magnesium, iron, and silica and is able to help maintain the pH value of boiler water. Therefore, this activity was carried out to optimise chemical injection in the water treatment process for boiler water with good quality so as to produce steam with good quality as well. From the analysis results, the optimum injection of chemicals is 0.462 ppm TSP (Trisodium Phosphate) resulting in a pH value of 9.279, SiO2 (Sillicon dioxyde) 64.5 ppb, and Na+ (Sodium) 0.719 ppb.
Sistem Kontrol Dan Monitoring Hidrogen - Oksigen (HHO) Generator Berbasis Internet Of Things (IoT) Putra, Chandra Syah
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 2, No 2 (2024): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v2i2.5467

Abstract

Electrolysis is a way to separate water (H2O) into hydrogen (H2) and oxygen (O2) gas by using an electric current through the water. The aim of this research is to create an Internet of Things (IoT) based prototype system that can monitor and control the hydrogen gas (H2) production process using the water electrolysis method. This research was carried out in several stages starting with a technology survey, then continuing with prototype design (including hardware design, software design, and circuit schematic design). This monitoring system device is designed with 3 sensors, namely: MQ-8 gas sensor, ACS712 current sensor, and BME280 pressure-temperature sensor. The MQ-8 sensor is set with a reading scale of 200-1000 ppm (parts per million) with an RMSE value obtained of 0.0288%. The ACS712 current sensor has an accuracy of 88.35% with a reading scale of 0-3.3 amperes, and the BME280 sensor has an accuracy of 94.47% for temperature and 99.37% for pressure with an ambient air reading scale. The results of water electrolysis testing of the entire system show that the system can work well in measuring parameters in accordance with the data sheet provisions, as well as providing flexibility in monitoring for users via smartphone.

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