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INDONESIA
Jurnal Dinamika Penelitian Industri
Published by Kementerian Perindustrian Republik Indonesia
ISSN : 20888996     EISSN : 24774456     DOI : -
Core Subject : Engineering,
Industrial & Manufacturing Engineering
Menyajikan karya tulis ilmiah yang berkualitas yang telah terseleksi dan direview untuk penelitian dan perekayasaan bidang teknologi industri karet, tekstil, pangan, lingkungan dan kimia lingkungan.
Arjuna Subject : -
Articles 387 Documents
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KEMAMPUAN PROSES DAN KARAKTERISTIK VULKANISASI CAMPURAN NBR/EPDM mayasari, hesty eka; Setyorini, Ike; Setyadewi, Noor Maryam
Jurnal Dinamika Penelitian Industri Vol 29, No 1 (2018): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (983.198 KB) | DOI: 10.28959/jdpi.v29i1.3669

Abstract

Blending of two rubbers can produce superior product properties. This study examines the process and cure characteristics of the NBR/EPDM blend. This study used several types of compatibilizer, i.e. methyl-methacrylate-butadiene-stirene (MBS), montmorillonite, and silica. Compatibilizer is used to get the homogeneous blend. NBR/EPDM compounds were done by two-roll mill. The mooney viscosity, rheology, and cure kinetics were studied with mooney viscometer and rheometer. It is known that the NBR/EPDM blends produce the compound with the process ability, curing time, and cure rate index better than NBR compound and EPDM compound separately. Montmorillonite as the compatibilizer produces compound with the process ability and cure rate index better than MBS and silica. Montmorillonite can be used as appropriate compatibilizer for the NBR/EPDM blend.
PENGARUH PENGGUNAAN TEPUNG TAPIOKA DALAM PEMBUATAN LEM TEGEL KARET Susilawati, Nesi; Rahmaniar, Rahmaniar
Jurnal Dinamika Penelitian Industri Vol 29, No 1 (2018): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1003.497 KB) | DOI: 10.28959/jdpi.v29i1.3403

Abstract

The purpose of this research is to know effect the addition of tapioca flour to adhesiveness and viscosity of the tile compound rubber glue formulations using filler material. The tile compound rubber glue made from mixture of tapioca flour as filler material. Design research with variation of tapioca flour such as formula A (8 g of tapioca flour), formula B (12 g of tapioca flour), formula C (16 g of tapioca flour), formula D (20 g of tapioca flour) and formula E (24 g tapioca flour) and F (requirements generally and comparison glue). The result showed that the addition of tapioca flour  have significant effects on the adhesiveness and viscosity of glue. The higher the addition of tapioca flour (24 g), the adhesiveness would be lower (1.78 kg / in) because of decreased adhesion force. Tiles rubber compound glue formula complied with requirements generally glue (the adhesiveness value of 4.395 kg / in and the Brookfield viscosity value of 98.275 cP is the B formula (tapioca flour 12 g) with an adhesiveness value of 4.17 kg / in and viscosity value 51.33 cP.
KARAKTERISTIK AMILOGRAFI TEPUNG SORGUM FERMENTASI DAN APLIKASINYA PADA PRODUK CAKE DAN COOKIES SORGUM Setiarto, Raden Haryo Bimo; Widhyastuti, Nunuk; Saskiawan, Iwan
Jurnal Dinamika Penelitian Industri Vol 28, No 1 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1265.264 KB) | DOI: 10.28959/jdpi.v28i1.2203

Abstract

This study aims to investigate the characteristics of fermented sorghum flour amylograph and organoleptic test of the product cake and cookies from fermented sorghum flour. Production of sorghum flour was made with four variations of treatments, ie: control (without fermentation), solid fermentation, liquid fermentation, mixture fermentation (solid and liquid). Amylograph profile analyzes the four samples of sorghum flour was conducted with Viscograph Brabender. In the manufacture of cookies and cake, wheat flour can be substituted with fermented sorghum flour on percentage (0%, 25%, 50%, 75%, 100%). Organoleptic test of the product cake and cookies sorghum were calculated using hedonic test. The results of amylograph analysis indicated that sorghum flour with liquid fermentation treatment has the best profile of gelatinization because it had resistance, high stability about heating and it also had a good setback viscosity. Overall, cookies and cake was made from mixture of sorghum flour and wheat flour in the ratio 1 : 1 (substitution of wheat flour 50%) were well received by the panelists. 
Cover, Daftar Isi, Susunan Dewan Redaksi, Acknowledgement Editorial, Team
Jurnal Dinamika Penelitian Industri Vol 28, No 1 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1367.579 KB) | DOI: 10.28959/jdpi.v28i1.3064

Abstract

PEMBUATAN BARANG JADI KARET MENGGUNAKAN SULFUR Rahmaniar, Rahmaniar; Marlina, Popy; T.B, Aprillena
Jurnal Dinamika Penelitian Industri Vol 21, No 1 (2010): JURNAL DINAMIKA PENELITIAN
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7651.146 KB) | DOI: 10.28959/jdpi.v21i1.3157

Abstract

The objective of the research was to obtain the rubber compound formulation with nano sulfur application in vulcanization process to produce vechicle rubber compound that will fulfill the standard specification. The experiment held by crushing the sulphr to covert intonano size through mechanical milling. Nano Sulphur were characterized with XRD method (X-RAY Difraction) and SEM method (Scanning Eletronical magnetic). The steps for making the rubber compound are mastication/milling the rubber and mixing with other supporting chemicals (activator, filler, softener, antioxidant, resin, accelerator) using the open mill, continued with vulcanization processwhich using nano sulphur as the vulcanization agent untilthe rubber compound ready to be molded.the experimental research used factorial completely  randomized design with two factor as treatments, and each combination was replicated for three time. The first factor is the variation of vulcanization temperature (140 ˚C and 170˚C) and the second factor is the variation of suphur size (40nm,60nm,80nm, and 400nm). Tested parameters are modulus,elongation at break ,tear strength and density of rubber compound from the vehicle. The result showed that the variation of vulcanization elongation at break ,tear strength ,and density of rubber compound of the vehicle. The best treatment is obtained in temperature variation 140˚C and sulfur size 60nm (T1S2),with compound rubber characteristic of vehicle for modulus 108N/cm2,elongation at break 565% tear strength 90 kg/cm2, and density 1,220g/cm2.
KARAKTERISTIK SIFAT FISIKA KIMIA MEMBRAN DARI BERBAGAI FORMULA KOMPON Nasruddin, Nasruddin
Jurnal Dinamika Penelitian Industri Vol 21, No 1 (2010): JURNAL DINAMIKA PENELITIAN
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28959/jdpi.v21i1.3163

Abstract

The research aims to study the chracteristics of physical and chemical properties of membrane for pressing seeds to product palm kernel oil. The main material used for this study was natural rbber , synthetic rubber ,nitrile butandiene rubber( NBR),chloroprene rubber(CR),vucaniztion materials ,materials activist , abrasion rest and filler materials. The membrane consist of five vulcanization dormula through a process using an open mill.Membrane was tested in the laboratory by ASTM test method that includes: mooney visvometer ,hardness,tensile strength ,moludus of 200%,elongation at break,tear strength density and abrasion.Results of laboratory tests showed the treatment of compound D to get the best value , namely: hardness with the value 79 shore A; tensile strength 152kg/cm2;modulus 200% with the value of 40 kg/cm2, elongation at break with a 610%,tear streangth with value of 96kg/cm2;density with value of 1451 g/cm3 and abrasion rest itha value of 270,9mm3.
SISTEM PENGONTROLAN KONDISI UDARA PADA ALAT PENGERING TERKENDALI Manalu, Lamhot P.
Jurnal Dinamika Penelitian Industri Vol 21, No 2 (2010): JURNAL DINAMIKA PENELITIAN
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (8524.308 KB) | DOI: 10.28959/jdpi.v21i2.3170

Abstract

A microprocessor-based laboratory dryer system was constructed to control experimental conditions in the study of the moisture content of agricultural products and medicinal plants (simplicia). The equipment also recorder the condition of the air and the sample weights during the thin-layer drying tests for these products. This paper describes the hardware and software which were developed for use in the study of drying properties of various products. Two condition process variables are controlled simulataneously: the humidity and temperature of the air in drying chamber with temperature accuracy of ± 1 oC and relative humidity accuracy of ± 2%. The drying conditions were held constant and the variation in conditions in the drying chamber was shown to have no measurable effect on the thin-layer drying process subject to requirement of ASABE standard.
SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG MAIZENA PADA PEMBUATAN PASTA Duma, Netty; Rosniati, Rosniati
Jurnal Dinamika Penelitian Industri Vol 21, No 2 (2010): JURNAL DINAMIKA PENELITIAN
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7304.533 KB) | DOI: 10.28959/jdpi.v21i2.3175

Abstract

Pasta is a kind of food made from wheat flour, water and other additional ingredients. This research was aimed to know the impact of wheat flour substitution with maize flour in pasta making. Preliminary research was done to found the better formulate between CMC, STPP, wheat flour and maize flour in pasta making and resulted good formula between wheat flour ad maize flour were 90% : 10%: 80%: 20%: and 70%: 30%. These formulate were used for the main research and the best formulated were resulted on 90% wheat flour and 10% maize flour water content was 9,10% which near to control value 8,14%. Rehydration potential was 9,93 minute and elasticity value 792,4 N/m2 which almost similar the elasticity control value 810,73N/m2.
The Technology of Robusta Coffee Decaffeination for Small and Medium Scale of Industries Suharman, Suharman; Gafar, Patoni A
Jurnal Dinamika Penelitian Industri Vol 28, No 2 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1054.454 KB) | DOI: 10.28959/jdpi.v28i2.2953

Abstract

The research on the Technology of Robusta Coffee (Coffea canephora L.) Decafeinationfor Small and Medium Scale of Industries had been carried out. The purpose of the research was to get the technology of decaffeination on robusta coffee. The research was conducted by using Completely Randomized Design (RAL) with raw material samples taken from specified area (purposive sampling), there wereMuara Enim, Pagar Alam and Lubuk Linggau Districts and then combined by composites. The main apparatus were 10 liter silindric container and 10 liter steamer with simple condenser. The treatments include boiling and steaming coffee beans at 100°C for 30, 60 and 90 minutes. The results show that the process of decreasing caffeine (decaffeination) by boiling 30, 60 and 90 minutes resulted caffeine content of 0.66%, 0.45% and 0,40% each; whereas by steaming resulted 1.65%, 0.42% dan 0.45% each. The results of this research can be applied by small and medium industres (SMIs) because simple and low cost.
NATURAL RUBBER MODIFICATION FOR UPPER LAYER OF RUBBERIZED ASPHALT PAVING BLOCK AS SHOCK ABSORBER Nasruddin, Nasruddin
Jurnal Dinamika Penelitian Industri Vol 28, No 2 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (844.786 KB) | DOI: 10.28959/jdpi.v28i2.3093

Abstract

The research of rubber compounding modification for upper layer of rubberized asphalt paving block as shock absorber using natural rubber, styrene butadiene rubber (SBR) as synthetic rubber, fly ash as filler and also vegetable oil as plasticizer has been conducted. The research design was varying the filler Si-69, fly ash and palm oil. The five formulas A, B, C, D, and E designed by varying the amount of Si-69 (48.5; 50.75; 53.00; 55.25; and 57.50) phr; coal fly ash (4.75, 7.00, 9.25, 11.50 and 13.75) phr; and vegetable oil from palm oil (6.5, 7.0, 7.5, 8.0, 8.5, and 9) phr, while the NR:SBR was 82.50: 17.50 phr for each formula. Based on the testing results, the formula D has the best physic-mechanical properties among others. It has specific gravity 1.78 g/cm3; hardness 81 ShoreA; abrasion resistance 52,85 mm3 ; compression set, 25% defl, 70oC, 22h: 21,40%; tensile strength 195,69 N/ m3; ozone resistance showed no crack.

Page 14 of 39 | Total Record : 387

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