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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 46 Documents
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Analisis Pengaruh Variasi Komposisi Bahan Baku Terhadap Kualitas Briket Dalam Aplikasi Pembakaran Aulia, M. Dava; Nahar, Nahar; Sariadi, Sariadi
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 3, No 2 (2025): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v3i2.7441

Abstract

This study examines the characteristics of briquettes from the composition of coffee grounds, wood powder and coconut shells using adhesive variations. This study was designed using independent variables, namely variations in the composition of raw materials using samples (A, B, C) % and adhesives (10, 12, 15). The raw materials are carbonized at a temperature of 300°C.  The process of making briquettes begins using charcoal crushing and uniformity of charcoal particle sizes to 40/60 mesh, charcoal mixed with tapioca flour as the adhesive material, then briquette dough is formed and molded using a pressure of 7 bars and dried in an oven at a temperature of 105°C for 2 hours. Furthermore, charcoal is characterized including 5 test parameters, namely moisture content, ash content, calorific value and combustion rate, then the best results are analyzed by Thermal Gravimetry Analysis (TGA). The best results obtained from this study were in the form of B2 samples using a ratio of 35 : 65 for coffee grounds: coconut shells using an adhesive concentration of 12%. The moisture content value was 6.12%, the ash content was 6.21%, the burning rate was 0.192 grams/minute and the calorific value was 6067.03 cal/g. The results obtained in this study stated that the moisture content, ash content, and calorific value had met SNI 01-6235-2000. The conversion of the calorific value of 1 kg of arabica briquettes creates an electric power of 6,683 kWh/kg, so to get 1 kWh of electrical energy requires 0.142 kg.
Pengaruh Waktu Dan Suhu Ekstraksi Dan Karakteristik Pektin Dari Kulit Buah Coklat (Theobroma Cacao) Hadi, Teuku Luthfi; Sami, Muhammad
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 3, No 2 (2025): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v3i2.7448

Abstract

The chocolate fruit (Theobroma Cacao) that is considered to have economic value is the seed, while the skin is underutilized. Brown peel is a processing waste from chocolate beans. Pectin comes from the Greek word pectos which means to freeze or clump. Vangueli was the first to discover the existence of a substance that could form gel derived from fruits and succeeded in isolating it as a substance that could be dissolved in water. In this study, the extraction of brown skin pectin was carried out by extraction method using Microwave Assisted Extraction (MAE). This study aims to determine the number of yields produced, the influence of time and temperature on yields, moisture content, methoxyl content, equivalent weight and functional groups. The raw material for the source of pectin is the peel of the chocolate fruit by the solvent extraction method. The fixed variable used was the skin of a chocolate fruit weighing 20 grams, as a marinating agent used an HCl solution with a concentration of 0.05 N. In this study, two independent variables were used, namely the extraction temperature of 65°C and the extraction time of 55 minutes. From the results of the study, the best results were obtained in 35 minutes at a temperature of 85°C of 12.72% pectin yield with a moisture content of 9%. High methoxyl levels were obtained at a temperature of 65°C and a time of 45 minutes was 10.08%, an equivalent weight of 625 mg, this shows that pectin has data according to SNI.
Pembuatan Bahan Bakar Padat Biomassa Dari Limbah Sampah Organik Dengan Teknologi Biodrying Kautsar, Muhammad
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 3, No 2 (2025): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v3i2.7443

Abstract

The increasing population causes the amount of waste and energy consumption to increase. A recovery concept is needed that can utilize the energy contained in waste into alternative energy, namely biodrying. Biodrying is a waste processing method that utilizes the activity of microorganisms in decomposing organic material. Densification and innovation were carried out to make storage and transportation easier by making solid biomass fuel pellets with an adhesive mixture. This research aims to determine the effect of biodrying residence time and arpus adhesive concentration on the quality of the solid biomass fuel produced, including several tests, namely ash content, water content, volatile content, and burning time based on SNI 8951-2020. The production of solid biomass fuel was carried out by varying the biodrying residence time of 7, 10, 14, 18, 21 days and the arpus adhesive concentration of 5, 10, 15, 20, 25%. The research results showed that the best and optimal product was obtained with a biodrying time of 18 days and an adhesive concentration of 10% with an ash content of 7.50%, a water content of 11.96%, a volatile content of 69.88% and a flash time of 25 minutes.
Optimasi Suhu Pembuatan Arang Aktif Dari Ampas Kopi Terhadap Penurunan Kadar COD Dan BOD Pada Air Limbah Tahu Adlin, Irman Ansari; Ismet, Rhahmasari; Amalia, Syara; Putri, Amanda; Jufrinaldi, Jufrinaldi
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 3, No 2 (2025): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v3i2.7444

Abstract

The tofu industry in Indonesia faces significant challenges in managing liquid waste, which typically contains high levels of Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD), exceeding the government-set maximum limits. This study aims to explore the optimization of activated carbon-making temperature from coffee grounds and evaluate its ability to reduce COD and BOD levels in tofu industry wastewater. The methods used in this study include the preparation and characterization of activated carbon produced from coffee grounds with temperature variations from 150°C to 550°C. The results showed that the optimal temperature for preparing active carbon was 450°C, resulting in an active carbon yield of 32.56%. At this temperature, the measured water content was 2.96%, ash content was 2.96%, and iodine absorption was 787.24 mg/g, all of which met the standards of SNI No. 06-3730-1995. Evaluation of the impact of using the resulting activated carbon on tofu industry wastewater revealed a decrease in COD levels from 373.25 mg/L to 122.86 mg/L, corresponding to a 67% decrease, as well as a decrease in BOD levels from 191.65 mg/L to 20.02 mg/L, equivalent to an 89% decrease. These findings suggest that activated carbon derived from coffee grounds can be an effective and sustainable alternative for wastewater treatment, providing a more environmentally friendly waste management solution.
Pengaruh Proses Pengeringan terhadap Aktivitas Antioksidan Dari Wortel (Daucus carota L.): Sebuah Ulasan Rifqi, Muhammad; Faridah, Faridah; Triandita, Nanda
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 3, No 2 (2025): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v3i2.7446

Abstract

Carrots are a horticultural commodity rich in beta-carotene and antioxidants, but have the major disadvantage of a short shelf life due to their high moisture content. This study evaluated the effect of three drying methods, such as sun drying, oven drying, and freeze drying, on the reduction of moisture content, shelf life, and stability of carrot bioactive compounds. Each method was applied until uniform final moisture content was achieved, and then changes in antioxidant activity and beta-carotene content were analyzed. The results showed that all methods were able to reduce the moisture content and extend the shelf life of carrots. However, sun and oven drying caused significant decreases in beta-carotene and antioxidant activity. In contrast, freeze-drying gave more optimal results with minimal nutrient degradation. Therefore, freeze-drying is recommended as the best method to maintain the functional quality of dried carrots while extending their shelf life.
Tren Penelitian dan Perkembangan Daging Analog: Analisis Bibliometrik tentang Teknologi Pengolahan dan Keberlanjutan Pasar Jufrinaldi, Jufrinaldi; Zahran, Rizal Muhammad; Nada, Sayyidah Sofiyah; Wibowo, Muhammad Abdul Malik; Afrozi, Agus Salim; Harwanto, Untung Nugroho; Triandita, Nanda; Faridah, Faridah
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 3, No 2 (2025): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v3i2.7447

Abstract

In the last two decades, research on analog meat and plant-based meat alternatives has undergone significant transformation, driven by advances in science, shifts in consumer behavior, and the growing global urgency regarding the availability of sustainable protein sources. This study presents a systematic bibliometric analysis to identify trends in scientific publications, countries with the most significant contributions, the most productive authors, and the main thematic developments in the field of analog meat. Using a reputable citation database and a structured keyword search approach, scientific publications from 1966 to 2025 were mapped. The findings reveal exponential growth in the number of publications per year, a shift in regional leadership toward Asia and Europe, and the expansion of global collaborative networks. Authors and institutions with the highest citation rates are profiled, along with the identification of prominent research themes such as sustainability, sensory analysis, protein structuring, and precision fermentation. The results of this study are expected to contribute strategically to scientific advancement, industry innovation, and policy formulation that supports the transformation of food systems based on sustainable alternative proteins in the future.
Pembuatan Briket Biorang Dari Limbah Tempurung Kelapa Sawit (Elaeis Guineensis Jacq) Dengan Perekat Tepung Porang Ayub, Akmal Rizki; Rihayat, Teuku; Zaini, Halim
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 1 (2025): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i1.8621

Abstract

Biorang briquettes are solid fuels derived from a mixture of powder and adhesive to form a specific shape according to the desired results through a pressing process. The purpose of this study was to determine the variation in particle size and carbonization temperature of palm shell waste on the results of biorang briquette testing. This study used two independent variables, namely the particle size of palm shell charcoal 10 mesh, 20 mesh, 40 mesh, 60 mesh and 80 mesh and the carbonization temperature of 4000C, 450 0C, 500 0C, 550 0C and 600 0C. The results showed that the higher the temperature and particle size of palm shell charcoal, the lower the water content, ash content and flame duration, while the volatile content increased with increasing temperature and particle size.
Pemanfaatan Limbah Nanas (Ananas Comosus L. Merr) Sebagai Penggumpal Alami Pada Proses Pembuatan Tahu Kedelai Elfiana, Elfiana; Salmyah, Salmyah; Aulia, Rauzatul
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 1 (2025): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i1.8626

Abstract

Pineapples contain many useful ingredients, one of which is acid and the enzyme bromelain. This content is also found in pineapple waste which we can use as an alternative coagulating agent for tofu. This content is able to bind proteins into lumps in soybean juice to form curd (clumps of tofu). In this research we used pineapple waste to extract the acid content remaining in pineapple waste. This is also an effort and solution to reduce waste in the surrounding environment and add economic value to pineapple waste which is usually not utilized. This research aims to find out how the volume of pineapple waste juice and soaking time influence the tofu making process. The process method is that the soybeans are soaked for 6 soaking times each; 8; 10; and 12 hours. After soaking the soybeans, they are ground using a grinder, then the soybean juice is filtered from the dregs and boiled for about 15 minutes, then the coagulation process is carried out with variations in the volume of pineapple waste juice, namely 20; 40; 60; 80 and 100 ml. Put the soybean juice that has coagulated into the mold, wait until the tofu forms. The results of the research showed that the best water content, texture and protein content were obtained from making tofu by soaking for 6 hours with 60 ml of pineapple waste coagulating agent. The water content result was 60%, which was liked by many panelists, the texture test was 212.5 gf and the protein value was 15.63%. The results obtained in this research are in accordance with SNI 01-3142-1998.
Pemanfaatan Daun Sirih Hijau (Piper Betle L.) Sebagai Bahan Baku Pembuatan Oleoresin Dengan Menggunakan Metode Ekstraksi Audadi, Ultalalah; Dewi, Ratni; Amalia, Zuhra
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 1 (2025): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i1.8622

Abstract

Green betel leaf (Piper betle L.) is a herbal plant that has long been known in Indonesia because it has many medical benefits and other uses in various traditional ceremonies. Ingredients in betel leaves such as essential oils (cavicol, eugenol), flavonoids, and tannins can function as antimicrobials, antifungals, and antioxidants. Betel leaves are very easy to decline in quality so they need to be processed further. One of the efforts to maintain the quality and increase the use value of betel leaves is by processing them into oleoresin. Oleoresin functions as a raw material for adding flavor, aroma, natural preservatives and others. The purpose of this study was to determine the best raw material size, time, and extraction temperature for the oleoresin produced. The process method uses sokletation extraction and then a rotary vacuum evaporator is used to remove the remaining ethanol solvent in the solvent. The solvent used was 70% ethanol with a material and solvent ratio of 1:10 and three factors: raw material size of 9 mesh (2 mm) and 20 mesh (250 μm), time of 120, 135, 150, 165, and 180 minutes, and temperature of 75 and 80oC. Oleoresin obtained was tested including water content, yield, specific gravity, organoleptic (color, aroma, shape), and GC-MS (Gas Chromatography-Mass Spectrometry). Based on the research, the best results were obtained from the value of raw material moisture content of 7.74%, yield of 30%, specific gravity of 1.0196 g/mL, and oleoresin content of 5.10% resulting in greenish brown oleoresin extract in liquid form and has a distinctive aroma of betel leaf.
Uji Kadar Flavonoid Dan Aktivitas Antioksidan Pada Ekstrak Kulit Buah Melinjo (Gnetum Gnemon L) Fadhlurrahman, Fadhlurrahman; Zaini, Halim; Dewi, Ratni
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 1 (2025): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i1.8627

Abstract

Melinjo fruit peel waste has various components or compounds that function for the body and can be used for natural food coloring. The compounds found in red melinjo fruit peel are phenolics, flavonoids, lycopene, vitamin C, and β-carotene. The objective of this study was to determine the effect of variations in extraction time and solvent type on flavonoid content and antioxidant activity. This study was conducted by varying the maceration extraction time for 1, 2, 3, 4 and 5 days, the types of solvents used were distilled water and 70% ethanol. The results of melinjo fruit peel extract on the effect of extraction time on both solvents, the longer the extraction time, the better the results. Depending on the type of solvent used, the 70% ethanol solvent produces a more complex extract because ethanol is active in the extraction of flavonoids, and the Aquadest solvent can only extract components that are only soluble in water. The effect of varying the extraction time using the solvent types of distilled water and 70% ethanol on the flavonoid content test showed a maximum increase in flavonoid levels on day 5. And in the antioxidant activity test, the effect of extraction time shows that the longer the extraction the higher the %inhibition, the type of 70% ethanol solvent produces an antioxidant value of 2.42 μg/mL, which is more effective to use because it produces a higher %inhibition compared to Aquadest solvent with a value of 5.45 μg/mL.

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