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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 Metode Pasteurisasi terhadap Karakteristik Kimia dan Sensori Tepache Amos Amos; Nurimansyah Nurimansyah; A. Nova Zulfahmi; Martanto Martanto; 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.v4i2.9557

Abstract

Tepache is a traditional fermented beverage made from pineapple peels that has the potential to be developed into a value-added product. Without preservation treatment, the fermentation process continues during storage, causing the acidity level to rise and limiting the shelf life. Pasteurization is one method that could potentially be applied, but its effects on the chemical and sensory characteristics of tepache have not yet been studied. This study aims to examine the effects of two pasteurization methods on the chemical and sensory characteristics of tepache. Three treatments were applied in a one-factor completely randomized design (CRD) with two replicates: a control without thermal treatment (P0), pasteurization at 63 °C for 30 minutes (P1), and pasteurization at 80 °C for 5 minutes (P2). The chemical parameters analyzed included pH, total titratable acidity (TTA), and vitamin C content, while the sensory evaluation was conducted by 20 semi-trained panelists. The chemical data were analyzed using one-way ANOVA, and the sensory data were analyzed using the Friedman test at a significance level of α = 5%. The pasteurization method had no significant effect on any of the parameters. pH values ranged from 3.460 to 3.478, TTA ranged from 0.643 to 0.733% lactic acid, and vitamin C content ranged from 50.08 to 58.66 mg/100 g. Sensory evaluations of color, aroma, taste, and overall impression also showed no significant differences, with scores ranging from near neutral to slightly liked. Both pasteurization methods produced tepache with chemical quality and sensory acceptability equivalent to the control.
Analisis Pengadaan Bahan Baku Kedelai Pada Industri Rumah Tangga Tahu Dan Tempe (Studi Kasus: UMKM Tahu dan Tempe di Desa Tempurukan, Kabupaten Ketapang) Nia Ananda Syaputri; Nurimansyah Nurimansyah; Assrorudin Assrorudin; A.Nova Zulfahmi; Rois Indriawan
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.v4i2.9561

Abstract

Soybeans are the primary raw material in the tofu industry, and their availability significantly affects the smooth operation of micro, small, and medium enterprises (UMKM). This study aims to analyze the raw material procurement system for soybeans at tofu and tempeh processing UMKM in Tempurukan Village, Ketapang Regency, West Kalimantan, using the Economic Order Quantity (EOQ) and Total Inventory Cost (TIC) methods. Data were collected through observation, interviews, and direct documentation at the business locations. The analysis results indicate that the current procurement system, operating at a frequency of 24 times per year, is not yet optimal. The optimal order quantity is 4,243 kg per order with a frequency of 7 times per year, representing a reduction of 70.83% compared to the initial policy. The optimal total inventory cost based on TIC is IDR 2,121,250 per year. In conclusion, the EOQ method has proven effective in optimizing raw material procurement, reducing inventory costs, and ensuring a sustainable supply of raw materials to support the competitiveness of UMKM.
Uji Hedonik dan Mutu Hedonik Susu Nabati sebagai Alternatif Pengganti Susu Sapi Slamet Hadi Kusumah; Yopi Nugraha; Suci Sopiah
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.v4i2.9629

Abstract

The demand for plant-based milk as an alternative to cow's milk continues to rise, yet sensory acceptance remains the main barrier to its adoption. This study aimed to compare the sensory characteristics and panelists' preference for four types of plant-based milk (soy, almond, oat, and mung bean milk) with UHT cow's milk as the control, using hedonic and hedonic quality tests. The evaluation involved 31 untrained panelists assessing commercial samples. The hedonic test measured the liking of five attributes (color, aroma, taste, texture, and overall liking) on a seven-point scale, while the hedonic quality test assessed ten sensory quality attributes on a five-point scale. Data were analyzed using ANOVA followed by Duncan's Multiple Range Test at a 5% significance level. The results showed that UHT cow's milk obtained the highest overall liking (5.65) and the highest overall quality (4.29), differing significantly from all plant-based milks. Among the plant-based milks, overall liking did not differ significantly (4.00–4.55), with mung bean and oat milk numerically highest and soy milk lowest. Almond milk stood out in aroma liking, comparable to cow's milk, whereas the strongest beany aftertaste was found in the legume-based milks (soy and mung bean). Viscosity and sweetness did not differ significantly among samples, while cow's milk excelled in color, homogeneity, mouthfeel, and creaminess. Sensorially, plant-based milks have not yet matched cow's milk, but mung bean and oat milk are the most promising for development through improvements in taste, aroma, beany aftertaste, and creaminess.
Perancangan Kemasan Produk Amplang Berbasis Preferensi Konsumen Di Kabupaten Ketapang Oktavia Omi Rani; Nurimansyah Nurimansyah; Ira Arianti; Irfan Cholid; A. Nova Zulfahmi
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.v4i2.9727

Abstract

Packaging is an important factor influencing consumer perceptions and purchasing decisions for food products. This study aimed to identify consumer preferences for the packaging design of amplang products in Ketapang Regency as a basis for developing packaging designs that better meet market needs. The research employed a quantitative descriptive method using a survey approach involving 39 respondents selected through non-probability sampling with purposive-accidental sampling techniques. Data were collected through structured questionnaires and analyzed using descriptive statistics, including percentages, mean scores, and Likert scale index analysis. The results showed that packaging plays a highly important role in purchasing decisions, with an index value of 88.2%. The highest-rated packaging attributes were the ability to maintain product crispness (89.2%), protect the product (86.3%), and environmental friendliness (85.6%). The main weaknesses of current amplang packaging were incomplete product information (48.7%) and insufficient airtightness (25.6%). Consumers preferred medium-sized standing pouch packaging (87.2%) with neutral colors (59.0%). In addition, product information was identified as the highest priority in packaging design, followed by packaging strength and attractive visual design. Based on these findings, the recommended packaging design for amplang is a medium-sized standing pouch that is informative, durable, practical, environmentally friendly, and capable of preserving product quality and crispness. The findings are expected to serve as a reference for small and medium enterprises (SMEs) in improving the competitiveness and added value of amplang products.
Karakteristik Organoleptik Cookies Tepung Kernel Tika Haryanti; Marselus Hendro; 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.v4i2.9394

Abstract

Cookies are a type of biscuit with a crisp texture and low moisture content; the primary ingredient used in their production is kernel flour. The cookie-making process involves mixing the dough, shaping the dough (foaming), and baking (haking). This study aims to determine the characteristics of Cookies made with kernel flour substitution based on analysis of sensory properties (aroma, color, texture, and taste) as assessed by hedonic testing. This study employed a factorial design comparing the ratios of kernel flour to wheat flour used in cookie production, with four treatments: (K = 200 g kernel flour : 0 g wheat flour, P1 = 40 g kernel flour : 160 g wheat flour, P2 = 80 g kernel flour : 120 g wheat flour, and P3 = 120 g kernel flour : 80 g wheat flour). The results of the sensory of Cookies made with kernel flour substitution showed that the substitution had a significant effect on the sensory properties of the resulting Cookies; specifically, each sample differed significantly (calculated F table F at 5%) in terms of colour, aroma, taste, and texture. The most preferred cookie (average preference score of 6.0000) was the one with 40% kernel flour added.
Karakteristik Kimia Snack Bar Berbasis Tepung Ubi Jalar Ungu (Ipomea batatas), Tepung Kulit Buah Naga Merah (Hylocereus polyrhizus), dan Kacang Almond (Prunus dulcis) Almira Fadila Sarasvati; Sukardi Sukardi; Sri Winarsih
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.v4i2.9729

Abstract

A snack bar is a commercial ready-to-eat food product that has a balanced nutritional quality that is useful for the body, including protein, carbohydrates, vitamins, and minerals. Snack bars are usually made from a mixture of wheat flour and soybean. To increase the fiber and antioxidant content of the snack bar, purple sweet potato flour is formulated with dragon fruit peel flour. The research method was factorial randomized complete block design (RCBD), with factor I: ratio of purple sweet potatoes to dragon fruit peel (100:0, 90:10, 80:20, 70:30%, factor II: concentration of almond nut (10% and 15%). The result showed that the ratio of 70% : 30% and 15% almond nut (T4G2) was recommended for product formulation based on the effectivity value by de Garmo analysis. It contains moisture of 13.31%, ash of 2.84%, protein of 10.22%, fat of 20.0%, fiber of 3.72%, and carbohydrate of 48.90%. Purple sweet potato flour and red dragon fruit peel flour have the potential to be used as snack bar raw materials, and their protein content can be increased by adding almonds.

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