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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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Pengaruh Penggunaan Ragi Instan dan Ragi Alami dari Jeruk (Citrus Sinensis) Terhadap Mutu dan Karakteristik Roti Manis Farhani, Farhani; Syafruddin, Syafruddin; Pardi, Pardi
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.v4i1.8623

Abstract

Natural yeast is a mixture of flour, water, and or other components fermented with a natural starter containing lactic acid bacteria (LAB) and yeast. The mixture is used as a baking agent in the production of sweet bread. The natural yeast in this study used fermented sweet orange soaking water as the yeast. Natural yeast can change the availability of fiber fraction, protein, and increase mineral content in flour. The purpose of this study was to determine the effect of adding instant yeast and natural yeast on the quality and characteristics of sweet bread. The experiment consisted of the independent variables of instant yeast and natural yeast with concentrations of 10%, 15%, 20% instant yeast and 10%, 15%, 20% natural yeast. The observation parameters used included microbial contamination, moisture content, ash, organoleptic. The results showed that the treatment of adding different proportions of instant yeast and natural yeast had a significant effect on moisture content with the lowest and highest ranges of 18.5-35% instant yeast and 21.5-37.5% natural yeast (wet basis), ash content in instant yeast with a range of 0.84-1.50%, and in natural yeast with a range of 0.93-1.50%. Then in microbial contamination with the two treatments there are the same results which meet the SNI.
Pendugaan Umur Simpan Kerupuk Opak Singkong Dengan Metode Accelerated Shelf Life Testing (ASLT) Model Arrhenius Ramadhan, Muhammad Alghifari; Elfiana, Elfiana; Irwan, Irwan
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.v4i1.8628

Abstract

Shortening is a fat product used in the food industry to improve the texture and quality of the final product. The use of vegetable fats and olein as raw materials offers a healthier and environmentally friendly alternative to animal fats. This research aims to develop a shortening emulsifier formula made from stearin and olein using lecithin, to increase product stability and quality. In this research, white butter (shortening) was made using raw materials that had gone through neutralization, bleaching, deodorization and fractionation methods, and the final result of the white butter product used a mixing method, namely by mixing olein and stearin produced from the Teaching Factory laboratory, with raw materials 50 g olein and 100 g stearin, by varying the lecithin content, namely 2.5 g, 3.0 g, 3.5 g, 4.0 g, 4.5 g and with stirring time for 3.5 minutes, 4 .0 minutes, 4.5 minutes, 5.0 minutes, 5.5 minutes. The best results were obtained at a lecithin level of 3.0 grams and a stirring time of 5.0 minutes. With a melting point value of 49.5°C, water content of 0.19%, free fatty acids of 0.19%, these values meet SNI. and organoleptic with an average value of 4.3 (very bright) for color, 4.6 (very not rancid) for aroma, and 3.7 (very soft) for texture. From the results of the microbial contamination test, there were 7 colonies in the sample with a lecithin content of 3.0 g with a stirring time of 5.0 minutes, and 6 colonies in the 4.0 g sample with a stirring time of 5.5 minutes. This value still meets the SNI standard for shortening against microbial contamination, namely 10 Apm/gram.
Ekstraksi Dan Karakterisasi Pektin Dari Kulit Buah Durian (Durio Zibethinus L.) Habibi, Muhammad Khalik; Adriana, Adriana
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.v4i1.8606

Abstract

Albedo or durian inner skin is one of durian fruit waste and has no economic value. Durian skin proportionally contains high celluloseelements (50-60%) and lignin content (5%) and low starch content (5%) so that it can be indicated that the material can be used in themanufacture of pectin, pectin comes from Greek, pectos which means freezing or clotting. Vangueli was the first to discover the existenceof substances that can form jels derived from fruits and succeeded in isolating them as substances that can dissolve in water. In this study,durian fruit peel pectin was extracted using Microwave Assisted Extraction (MAE). This study aims to determine the amount of yieldproduced, the effect of time and temperature on yield, water content, methoxyl content, equivalent weight and functional groups. The rawmaterial source of pectin is durian fruit peel with solvent extraction method. The fixed variable used is durian fruit peel weighing 20 grams,as an acidifier used HCl solution with a concentration of 0.05 N. In this study, two independent variables were used, namely extractiontemperature 75, 80, 85, 90, 95 ℃ and extraction time 15, 30, 45, 60, 75 minutes. From the research results, the best results were obtainedat 60 minutes at 75 oC with 14.45% pectin yield with 9% water content. High methoxyl content was obtained at 65 oC and 45 minutes at10.08%.
Pembuatan Biobriket Dari Cangkang Kemiri Melalui Proses Karbonisasi Dengan Bahan Perekat Tepung Tapioka Zufarsyarif, M. Fauzan
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.v4i1.8624

Abstract

Increasing energy needs require the search for alternative energy. One alternative energy is charcoal biobriquettes which can utilize biomass waste. This research studies the characteristics of biobriquettes from candlenut shells with tapioca flour adhesive. This research was structured using a Randomized Block Design (RAK) model, namely particle size (60, 80, 100, 120 and 150 mesh) and adhesive composition (5, 10, 15, 20 and 25%). Clean candlenut shells were dried using a 1050C oven for 2 hours and the water content was calculated. Next, it is carbonized at a temperature of 400°C. The process of making biobriquettes begins with crushing the charcoal and filtering the charcoal granules to obtain granule sizes of 60 mesh, 80 mesh, 100 mesh, 120 mesh and 150 mesh. Then the charcoal is mixed with tapioca flour as an adhesive. Then the biobriquette dough is formed, then molded and dried in the oven at 1050C for 1 hour. Next, the biobriquettes were characterized including 5 parameters, namely water content, density, ash content, combustion rate and heating value test. The best results obtained from this research were obtained on sample A2 with a particle size of 60 mesh and an adhesive composition of 10% where the water content value was 4.70%, the ash content was 5.6%, the density was 0.536 g/cm³, the heating value was 5,238 cal/g and a combustion rate of 0.160 g/minute. The results obtained in this research for water content, ash content and density are in accordance with Japanese, British and American standards. Then the calorific value meets SNI standards.
Proses Pemurnian Minyak Jelantah Menggunakan Metode Adsorbsi Kolom Syakura, Abdan; Zaini, Halim; Syafruddin, Syafruddin
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.v4i1.8607

Abstract

Cooking oil is one of the basic human needs as a food processing ingredient. Using cooking oil repeatedly and continuously during thefrying process will reduce the quality of the cooking oil. One way to process used cooking oil is by adsorption using an activated carbonadsorbent. In this research, adsorbents used sugar cane bagasse, rice husks and coconut fiber were used using the column adsorptionmethod. Also, with sampling times of 0, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100 (minutes). This research aims to determine the comparativeeffect of adsorbent variations and the effect of adsorption time on the reduction of free fatty acids, water content, peroxide value and density. Sugarcane bagasse, rice husks and coconut fiber were activated using 0.1 N NaOH for 2 hours, where the activation aims to increasethe pore diameter or produce new pores. The results of the research that has been carried out are that the best reduction in free fatty acidswas in the rice husk adsorbent type with an adsorption time of 90 minutes, resulting in free fatty acids of 1.84%. And the best peroxidevalue obtained was 6.6 mg/g. From the results of this research it can be concluded that rice husk adsorbent is better in reducing free fattyacids and peroxide value using the column adsorption method.
Evaluasi Peformance Heat Recovery Steam Generator (B-9203 C) di Plant PT. Petra Arun Gas Ulfa, Huzairi
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.v4i1.8625

Abstract

Heat recovery steam generation is a water steam boiler type steam generator that utilizes heat energy from fuel gas or residual exhaust gas from a turbine which can produce saturated steam. The HRSG system consists of a boiler feed system, steam system and fuel system. The boiler feed system provides water requirements for HRSG automatically according to steam requirements. The economizer and boiler are found in the 92 HRSG (Heat Recovery Steam Generation) unit. The economizer functions as an initial heater for the Boiler Feed Water (BFW) before it enters the Boiler. The boiler functions as final heating for the Boiler Feed Water (BFW) after the heated water comes out of the Economizer .

Page 5 of 5 | Total Record : 46

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