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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 56 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 Muhammad Alghifari Ramadhan; 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.) Muhammad Khalik Habibi; 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 M. Fauzan Zufarsyarif
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 Abdan Syakura; Halim Zaini; 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 Huzairi Ulfa
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 .
Karakteristik Fisikokimia, dan Sensorik Minuman Probiotik Tepache Kulit Nanas (Ananas Comosus L.) Dengan Variasi Penambahan Kayu Manis (Cinnamomum Verum) dan Cengkeh (Syzygium Aromaticum) Imam Surya Permana; Ayu Dian Pratiwi Permatahati; Rois Indriawan; Dian Fitriarni; Nurimansyah Nurimansyah
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9559

Abstract

Tepache is a traditional fermented beverage made from pineapple peel with potential as a functional food. The addition of spices such as cinnamon and cloves is expected to influence the physicochemical and sensory characteristics of the product. This study aimed to examine the effect of spice variation on pH, total soluble solids (°Brix), titratable acidity (TAT), and sensory acceptability of pineapple peel tepache. A completely randomized design (CRD) with three treatments was applied: P1 (control), P2 (cinnamon 3 g/L), and P3 (cinnamon 3 g/L + cloves 1 g/L), each with three replications. Results showed that spice addition significantly affected pH and TAT, but not °Brix. pH increased with spice addition: P1 (3.23), P2 (3.30), and P3 (4.04), while TAT decreased from P1 (0.74%), P2 (0.62%), to P3 (0.51%). °Brix ranged from 8.00 to 9.00 across all treatments. Based on the Friedman Test, the scoring test showed that P3 had the highest mean rank for color, aroma, taste, and viscosity intensity, while the hedonic test showed P1 was preferred in aroma, but P3 was more preferred in taste and overall acceptability. The combination of cinnamon and cloves synergistically inhibited lactic acid bacteria activity, affecting the acid profile of the product; however, further optimization of spice concentration is needed to improve consumer aroma acceptance.
Desain Pengemasan Bingke Tradisional Terhadap Mutu Produk dan Daya Tarik Konsumen Putri Ramadhani; Nurimansyah Nurimansyah; Ningrum Dwi Hastuti; Irfan Cholid; Ira Arianti
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9630

Abstract

Penelitian ini mengkaji pengembangan desain kemasan produk Bingke tradisional guna meningkatkan mutu serta daya tarik di mata konsumen, dengan menggunakan pendekatan Quality Function Deployment (QFD) 4 Phase. Metode yang digunakan bersifat kuantitatif melalui teknik purposive sampling yang melibatkan 33 responden. Pengumpulan data dilakukan lewat kuesioner, kemudian diolah menggunakan uji validitas, reliabilitas, serta metode QFD yang mencakup empat tahapan: perencanaan produk, komponen, proses, dan produksi. Hasil pengujian menunjukkan bahwa instrumen penelitian memiliki keandalan sangat tinggi, ditandai dengan nilai Cronbach Alpha 0,961, dan seluruh indikator dinyatakan valid. Berdasarkan Voice of Customer (VOC), konsumen mengutamakan kemasan yang mencerminkan identitas tradisional, mampu melindungi produk, memuat informasi lengkap, kuat saat dibawa, serta aman dan nyaman digunakan. Melalui analisis House of Quality (HOQ), diperoleh prioritas teknis yang meliputi penggunaan warna dan ilustrasi menarik, konsistensi tipografi dan logo, penerapan seal dan plastik dalam, finishing cetak berkualitas tinggi, serta kelengkapan label informasi. Rekomendasi akhir mengarah pada penggunaan box kokoh berbahan food-grade yang dilengkapi elemen visual dan budaya lokal, sehingga mampu meningkatkan nilai estetika, keamanan, dan daya saing produk Bingke tradisional.
Pembuatan Selai Lembaran Ubi Benggala (Manihot esculenta) dengan Variasi Konsentrasi Gula Aren Melly Harya Kurniatillah; Yuni Selvianti Sari
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9395

Abstract

Fruit leather is a chewy, dehydrated fruit puree rolled into flat, flexible sheets. Generally, fruit leather uses granulated sugar, but in this study, palm sugar was used. This study aims to determine the appropriate concentration of palm sugar and the physical and chemical characteristics of sweet potato fruit leather. The method used was an experimental design with 4 treatments based on physical and chemical parameters, including elongation, organoleptic, and fiber content tests. The elongation test results showed the following: control: 0.007%, P1: 0.11%, P2: 0.05%, and P3: 0.22%, with the highest elasticity observed in P3, which used 95 g of palm sugar. The crude fiber content test results for each treatment were 0.58%, 0.55%, 0.60%, and 0.63%, respectively. Organoleptic scoring and hedonic tests indicated that the treatment most preferred by the panelists was treatment 2, which used a concentration of 90 g of palm sugar. The conclusion of this study is that the best sweet potato sheet jam with varying concentrations of palm sugar, as determined by physical and chemical tests, was treatment 2, which used 90 g of palm sugar.
Uji Stabilitas dan Aktivitas Antioksidan pada Bubuk Jahe Merah Sebagai Minuman Herbal Widia Anas Tya; Ira Arianti; Rois Indriawan; A. Nova Zulfahmi; Assrorudin Assrorudin
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 2 (2026): Juni
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i2.9584

Abstract

This study aimed to evaluate the stability and antioxidant activity of red ginger powder (Zingiber officinale var. rubrum) as an herbal drink for relieving menstrual pain (dysmenorrhea). The study employed an experimental method using a Completely Randomized Design (CRD). Red ginger powder was produced through washing, slicing, and drying processes using a cabinet dryer at 70°C. Stability testing included organoleptic evaluation, homogeneity, pH, and viscosity during real-time storage at room temperature. Antioxidant activity was analyzed using the DPPH method by measuring absorbance with a UV-Vis spectrophotometer. The results showed that red ginger powder possessed good antioxidant activity, indicated by a decrease in absorbance values at various sample concentrations. Stability testing revealed changes in aroma becoming more acidic and a decrease in pH from 5 to 3 after storage, while homogeneity and viscosity remained relatively stable. Active compounds such as gingerol in red ginger function as antioxidants capable of inhibiting the formation of prostaglandins, which are responsible for menstrual pain. Based on the findings, red ginger powder has the potential to be developed as a practical, safe, and effective natural herbal product to help relieve dysmenorrhea.

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