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Jurnal Dinamika Penelitian Industri

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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.

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Articles 387 Documents

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Penentuan sifat termofisik (Thermophysic Properties) temu lawak dan temu putih Lamhot P. Manalu
Jurnal Dinamika Penelitian Industri Vol 22, No 2 (2011): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

The most important limitation in process design for agricultural products is the lack of information on their thermal properties. Although a lot of experimental data can be found, the variety of products and the differences in measurement method make limitation on the value of the available data, especially for Indonesia’s products. These data are needed to get information about temperature change when product was processed like heating or cooling. It is worth due to optimizing the efficiency of energy. The objective of this study isto determine thermal diffusivity and conductivity of java turmeric and zedoary herbs. The values were determined numerically with indirect methods. The result shows that thermal conductivity of java turmeric and zedoary are 0.2797 W/moC and 0.1359 W/moC, respectively, while thermal diffusivity are 9.34x10-8 m2/s and 1.00x10-7 m2/s, respectively.Keywords : thermal properties, java turmeric, zrdoary, thermal conductivity, thermal diffusivity AbstrakDalam merancang suatu sistem proses dan peralatan pengolaan hasil pertaniandiperlukan pengetahuan tentang sifat-sifat panas suatu bahan diantaranya panas jenis, konduktivitas dan difusivitas panas. Nilai-nilai tersebut untuk produk pertanian lokal sangat jarang ditemukan, sehingga dalam aplikasinya sering digunakan data sifat panas dari literatur luar yang belum tentu sesuai dan tepat dengan produk dalam negeri, hal ini dapat menyebabkan terjadinya bias dalam perhitungan dan perancangan. Studi ini bertujuan untuk menentukan sifat-sifat/properti panas dari tanaman obat temu lawak dan temu putih. Hasil studi mendapatkan bahwa nilai panas konduktivitas panas temu lawak dan temuputih masing-masing adalah 0.2797 W/moC dan 0.1359 W/moC, sedangkan nilai difusivitas panasnya masing-masing adalah 9.34x10-8 m2/detik dan 1.00x10-7 m2/detik.Kata Kunci : sifat panas, temu lawak, temu putih jenis, konduktivitas, difusivitas panas

PEMANFAATAN MINYAK BIJI KARET EPOKSI DAN PASIR KUARSA DALAM PEMBUATAN KARET GRIP HANDLE KENDARAAN BERMOTOR RODA DUA Rahmaniar Rahmaniar; Aprillena Tornadez Bondan
Jurnal Dinamika Penelitian Industri Vol 28, No 1 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

This study aimed to find a grip handle rubber compound formulations that meet the requirements of National Standard of Indonesia (SNI). This research used variety of plasticizes from epoxy of rubber seed oil and the filler variety of silica quartz sand. The research design used was completely randomized design (CRD) with two repetitions. The first factor was the epoxy of rubber seed oil concentration (A), respectively: A1 = 1 phr; A2 = 1.5 phr, and A3 = 2 phr. The second factor was the concentration of quartz sand with the particle size 200 mesh (B), respectively: B1 = 30 phr; B2 = 40 phr; B3 = 50 phr, and B4 = 60 phr. Quality testing for the characteristics of a rubber compound were tensile strength, elongation at break, tear resistance and density. The results showed that the value of the physical characteristics of the compound with the best treatment results were the treatment A1B2 (used 1 phr of rubber seed oil and 40 phr of silica quartz sand) with the value of tensile strength test results 77.98 kg/cm2, elongation at break 661%, tear resistance 34.1 kg/cm and density 1.24 g/ml. The test result of compound from of A1B2 treatment met the SNI 06-7031-2004 for grip handle.

Pemanfaatan limbah cair industri karet remah sebagai media pertumbuhan Chlorella Vulgaris untuk pakan alami ikan Eli Yulita
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Chlorella vulgaris can utilize organic substances contained in waste rubber which serves as a medium for its growth. C. vulgaris is one of the types of microalgae that can be used as raw material forage and natural forage fish. This research aims to utilize crumb rubber industry wastewater as a medium for the growth of C. vulgaris natural forage fish. The initial phase of the research, namely the preparation of pure isolates of C. vulgaris, followed by the rejuvenation to log phase, carried out to scale up biomass obtained from cultures of C. vulgaris which could be used as a natural forage. The next was testing the quality of natural forage product including beta carotene, folic acid, oils and fats, fat, unsaturated fat, protein, moisture content, ash content, chlorophyll, crude fiber, iron (Fe), manganese (Mn), potassium and vitamin and the wasted residual of the media used. The results of the test for protein content and moisture content of C. vulgaris fish forage by utilizing the waste water of crumb rubber industry respectively were 2.3% and 95.46%. While the quality of the natural forage product produced were unsaturated fatty 0.44 mg / kg; 2.3% protein; fatty oils 141 mg / L; chlorophyll a 2.7094 mg / L; chlorophyll b, 0.8424 mg / L and vitamin B1 3.99 mg / kg; Vitamin D 2.52 mg / 100 g and Vitamin E 1.09 mg / 100 g.Keywords : the waste, C. vulgaris, natural forage fishAbstrakChlorella vulgaris dapat memanfaatkan bahan-bahan organik yang terdapat di dalam limbah karet yang berfungsi sebagai media pertumbuhan C. vulgaris. C. vulgaris adalah salah satu jenis mikroalga yang dapat digunakan sabagai bahan baku pakan dan pakan alami ikan. Penelitian ini bertujuan memanfaatkan limbah cair industri karet remah sebagai media pertumbuhan C. vulgaris untuk pakan alami ikan. Tahap awal penelitian yaitu penyiapan isolat murni C. vulgaris, selanjutnya dilakukan peremajaan sampai fase log, dilakukan scale up sampai diperoleh biomassa dari kultur C. vulgaris yang dapat digunakan sebagai pakan alami. Selanjutnya dilakukan pengujian terhadap mutu pakan alami yang dihasilkan meliputi beta karoten, asam folat, minyak dan lemak, kadar lemak, lemak tak jenuh, protein, kadar air, kadar abu, khlorofil, serat kasar, Besi (Fe), Mangan (Mn), kalium, vitamin dan limbah sisa dari media yang digunakan. Hasil pengujian kadar protein dan kadar air pakan ikan C. vulgaris dengan memanfaatkan limbah cair industri karet remah berturut-turut yaitu 2,3% dan 95,46%. Sedangkan mutu pakan alami yang dihasilkan yaitu lemak tak jenuh 0,44 mg/kg; protein 2,3%; minyak lemak 141 mg/L; khlorofil a 2,7094 mg/L; khlorofil b, 0,8424 mg/L dan vitamin B1 3,99 mg/Kg; Vitamin D 2,52 mg/100 g dan Vitamin E 1,09 mg/100 g.Kata Kunci : limbah cair, C. vulgaris, pakan alami ikan

LOCAL NATURAL RESOURCES FILLER IN MAKING OF RADIATOR CAP SEAL VULCANIZED Hari Adi Prasetya
Jurnal Dinamika Penelitian Industri Vol 28, No 2 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Activated charcoal palm shell can be used as a filler in the manufacture of vulcanized cap seal radiator. Palm shell charcoal is a waste processing of palm oil and renewable resources. This research aimed to determine the effect of activated charcoal palm shell on the mechanical properties of the vulcanisate radiator cap seal and to obtain the best concentration to prevent the hardening of the radiator cap seal. The effect of activated charcoal palm shell consentrations (35, 45, 55 and 65 phr, respectively) on the hardness, tensile strength, elongation et break, ageing resistance (change of hardness, tensile strength, elongation et break) and tear resistance were evaluated. The experimental research used non Factorial Completely Randomized Design and each treatments was replicated three times. The results showed that the best properties fullfilled the requirements of commercial radiator cap seal was using of 45-55 phr of activated charcoal palm shell. This range showed the mechanical properties of: 68-71 Shore A in hardness, 131-139 N/mm2 in tensile strength, 447-450 % for elongation at break, with no significant difference before and after ageing, and 40-42 kg/cm for the tear resistance.

Pemisahan metanol dari limbah biomassa tandan kosong kelapa sawit dari hasil samping pembuatan pulp Syamsul Bahri
Jurnal Dinamika Penelitian Industri Vol 23, No 2 (2012): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

This study aims to determine the optimum conditions for the process of producing paper pulp using NaOH in methanol solvent. The TKKS pulping process includes cooking, washing, crushing, screening, bleaching and methanol recovery process that has been used. Some of the factors that influence the percentage of yield pulp include solvent concentration, cooking temperature, cooking time, type and properties of the catalyst. Optimum conditions in the pulping process of TKKS using NaOH in methanol solvent is 35% methanol concentration, NaOH concentration of 1.5% using a 10 gram MgSO4 cooking temperature 115-135 oC for pulp yield of 47.60%. The optimum conditions of bleaching process to obtain a good whiteness without damaging the physical properties of pulp include tensile strength, crack, tear strength and folding endurance by using 3% H2O2 for bleaching process, generating whiteness of 42.56% GE that meet applicable standards. Methanol as an alternative solvent in the manufacture of pulp can be used as a substitute for ethanol, even with efficiency greater yield. Percent methanol recovery on average at the optimum conditions at the destruction and cooking process is at 19.80% and 27.40%.Keywords : Empty fruit bunches Management, oil palm, pulp, process the methanolAbstrakPenelitian ini bertujuan untuk mengetahui kondisi optimum proses pembuatan bubur kertas (pulp) menggunakan NaOH dalam pelarut metanol. Proses pembuatan bubur kertas dari TKKS meliputi pemasakan, pencucian, penghancuran, penyaringan, pemutihan dan proses recovery metanol yang telah digunakan. Beberapa faktor yang berpengaruh terhadap persen yield bubur kertas antara lain konsentrasi pelarut, temperatur pemasakan, waktu pemasakan, jenis dan sifat katalis. Kondisi optimum pada proses pembuatan bubur kertas dari TKKS menggunakan NaOH dalam pelarut metanol yaitu konsentrasi metanol 35%, konsentrasi NaOH 1,5% dengan menggunakan MgSO4 sebesar 10 gram pada temperatur pemasakan 115-135 oC untuk mendapatkan yield bubur kertas sebesar 47,60%. Kondisi optimum proses bleaching sehingga didapatkan derajat putih yang baik tanpa merusak sifat fisik bubur kertas meliputi kekuatan tarik, retak, kekuatan sobek dan ketahanan lipat yaitu dengan menggunakan 3% H2O2 selama proses bleaching, menghasilkan derajat putih sebesar 42,56% GE yang memenuhi standard yang berlaku. Metanol sebagai alternatif pelarut pada proses pembuatan bubur kertas dapat digunakan sebagai penganti ethanol, bahkan dengan efisiensi persen yieldnya yang lebih besar. Persen recovery metanol rata-rata pada kondisi optimum proses pemasakan dan penghancuran adalah sebesar 19,80% dan 27,40%.Kata kunci : Derajat putih, metanol, pengolahan tandan kosong kelapa sawit, bubur kertas

KOMPOSISI NUTRISI PAKAN AYAM RAS PEDAGING MASA AKHIR (BROILER FINISHER) DARI BEBERAPA BAHAN PAKAN LOKAL Nasruddin Nasruddin
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 | DOI: 10.28959/jdpi.v21i2.3177

This research aims to study the nutritional content of chicken feed is sourced from local feedstuffs, Local feed ingredients used in this study are wheat bran, rice bran, tofu waste, fish meal, shellfish flour, cornstarch and salt. Feed ingredient is formulated in accordance with nutrient adequacy ratio, then from some formula steamed, rolled with a rolling pin and dried fish. Pellet feed testing including moisture content, protein content, fat content, ash content, calcium content, and phosphorus levels. Tests on the feed from several treatment SNI 01-3931-2006 using method of feeding broiler final period (broiler finisher). Results of laboratory testing of food to feed formula B with 25 g of wheat bran, rice bran 19 g, 12 g flour tofu waste, fish meal 17 g, 5 g shellfish flour, corn flour 20 g, 2 g salt and water content of 7,640% yield, 22,850% of protein, fat 6,114%, 6,320% ash, calcium 0,914% and 0,817% phosphorus. For these parameters meet the requirements of SNI 01-3931-2006 broiler feed the final period (Broiler finisher).

Penggunaan tepung ubi jalar (Ipomea batatas L.) pada pembuatan kerupuk kempelang Palembang Hari Adi Prasetya
Jurnal Dinamika Penelitian Industri Vol 22, No 1 (2011): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

The research objective is to determine the effect of sweet potato (Ipomea batatas L.) flour utilization in processing of Palembang kempelang chips. The sweet potato flours used in this study are produced from white, yellow and purple sweet potatoes. Modification of tapioca and sweet potato flours promote gel formation characteristics so that sweet potato flour that is used as supplement material will give chemical and physical properties advantage. The results showed that kempelang chips which use white, yellow and purple sweet potato flours within 3% to 8% range had protein content of 9% to 14%, lipid content of 0.3% to 0.5% and carbohydrate content of 76% to 89%,respectively. The results of chips test for all treatments had fulfill the chips standard quality in accordance to SNI 01-2713-2006. Organoleptic tests showed that crispiness and taste of chips using purple sweet potato flour is more prefered than that of white and yellow sweet potato flours, but it had dark color which is unfavoured by consumers.Keywords: Sweet potato flour, tapioca flour, kempelang chips, organoleptic tests AbstrakPenelitian ini bertujuan untuk melihat pengaruh penggunaan tepung ubi jalar (Ipomea batatas L.) pada pembuatan kerupuk kempelang. Tepung ubi jalar yang digunakan berasal dari ubi jalar putih, kuning dan ungu. Modifikasi tepung tapioka dan tepung ubi jalar memberikan sifat mudah membentuk gel sehingga penggunaan tepung ubi jalar sebagai bahan tambahan pada proses pembuatan kerupuk kempelang Palembang dapat memberikan keunggulan sifat kimia dan fisika. Hasil penelitian menunjukkan bahwa kerupuk kempelang menggunakan tepung ubi jalar putih, kuning dan ungu antara 3%–8%, kadar protein antara 9%–14%, kadar lemak antara 0,3%–0,5% dan kadar karbohidrat antara 76%–89%. Hasil uji kerupuk untuk semua perlakuan memenuhi syarat mutu kerupuk, sesuai SNI 01-2713-2006.Hasil uji organoleptik menunjukkan bahwa kerenyahan dan rasa kerupuk menggunakan tepung ubi jalar ungu lebih disukai dari kerupuk menggunakan tepung ubi jalar putih dan kuning, tetapi warna kerupuknya yang gelap tidak disukai oleh konsumen. Kata Kunci: Tepung ubi jalar, tepung tapioka, kerupuk kempelang, uji organoleptik

COVER_SUSUNAN DEWAN REDAKSI_DAFTAR ISI . .
Jurnal Dinamika Penelitian Industri Vol 27, No 2 (2016): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Komposit batu apung dan clay sebagai bahan pengisi pada pembuatan kompon lis kaca mobil Syamsul Bahri; Rahmaniar .
Jurnal Dinamika Penelitian Industri Vol 26, No 1 (2015): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

The objective of this research was to find out the formulation of the pumice and clay filler in the car glass frame compound production. The experimental design used in this study was Complete Randomized Design (CRD) with two replications and two factors. The first factor was pumice and clay concentration (A1 20:80, A2 40:60, A3 50:50, A4 60:40, A5 80:20), the second factor was a mixture pumice and clay (B1 : 50, B2 : 60, B3 : 70, B4 : 80, B5 : 90 ). The tested parameters were hardness, tensile strength, elongation at break and after ageing. Test results good compounds were present in the formula A4B4 with fillers pumice and clay that was 60: 40 and the number of fillers were used 80 phr. As for the physical characteristics compound resulting it has value hardness 69 shore A, tensile strength 29 N/mm2, elongation at break 272 %, after ageing to the parameters of hardness 67 shore A, tensile strength 26 N/mm2, elongation at break 275 %. Testing shows that was done for all of the parameters of meet SNI 06-1490-1989 wainscoting glass motor vehicle.Keywords : pumice, clay, compound rubberTujuan penelitian ini adalah untuk mendapatkan formulasi bahan pengisi batu apung dan clay dalam pembuatan kompon yang sesuai dengan spesifikasi lis kaca mobil. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 2 (dua) kali ulangan, dua faktor. Faktor pertama konsentrasi batu apung dan clay (A) phr : (A1=20:80, A2 = 40:60, A3 = 50:50, A4 = 60:40, A5 = 80:20), faktor kedua campuran batu apung dan clay, phr (B1 : 50, B2 : 60, B3 : 70, B4 : 80, B5 : 90 ). Parameter yang diuji kekerasan, tegangan putus, perpanjangan putus , ketahanan usang yaitu kekerasan, tegangan putus, perpanjangan putus. Hasil uji kompon yang baik terdapat pada formula A4B4 dengan bahan pengisi batu apung berbanding clay yaitu 60 : 40 dan jumlah bahan pengisi yang digunakan yaitu 80 phr. Adapun karakteristik fisik kompon yang dihasilkan mempunyai nilai yaitu kekerasan 69 shore A, tegangan putus 29 N/mm2, perpanjangan putus 272%, ketahan usang untuk parameter kekerasan = 67 shore A, tegangan putus 26 N/mm2, perpanjangan putus 275%. Hasil uji yang dilakukan untuk semua parameter memenuhi SNI 06-1490-1989 Lis kaca kendaraan bermotor.Kata kunci : batu apung, clay, kompon karet

Kajian kandungan dan karakteristiknya pati resisten dari berbagai varietas pisang Nanti Musita
Jurnal Dinamika Penelitian Industri Vol 23, No 1 (2012): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Production of banana in the Indonesia at this time reach 50 % from totally production in Asia and also having various banana type. Banana represent the source of very potential dietary fibre to keep in good health and resistant starch is included in group of dietary fibre. This research is used to 11 banana types, they are banana of ambon, batu, janten, kapas, kepok manado, kepok kuning, muli, nangka, raja bulu, raja sereh, and tanduk. Result of research indicate that (1) Starch rendemen and resistant starch banana of ambon (8,58%; 29,37%), batu (0,87%; 39,35%), janten (3,95%; 26,17%), kapas (5,08%; 26,55%), kepok kuning (22,01 %; 27,70%), kepok manado (12,24%; 27,21%), muli(6,62%; 26,42%), nangka (3,12%; 26,28%), raja bulu (24,12%; 30,66%), raja sereh (2,32%; 25,63%), and tanduk (2,07%; 29,60%), (2) Water absorpsion and swelling power banana of ambon (1,44 ml/g;2,53 g/g), batu (0,80 ml/g; 1,76 g/g), kepok kuning (1,49 ml/g; 2,58 g/g), raja bulu (0,89 ml/g; 2,11 g/g), and tanduk (1,32 ml/g; 2,23 g/g, and represent the resistant starch type 2 (RS Type II), (3) Banana of raja bulu has content and characteristic resistant starch better than banana of kepok kuning, ambon, tanduk, and batu.Keywords : content and characteristic, resistant starch, banana AbstrakProduksi pisang Indonesia saat ini mencapai 50 % dari total produksi Asia, dan juga mempunyai berbagai jenis pisang. Pisang adalah sumber serat pangan yang sangat potensial menjaga kesehatan, dan pati resisten termasuk kelompok serat pangan. Penelitian ini menggunakan 11 jenis pisang yaitu pisang ambon, batu, janten, kapas, kepok kuning, kepok menado, muli, nangka, raja bulu, raja sereh, dan tanduk. Hasil penelitian menunjukkan bahwa (1) Rendemen pati dan kadar pati resisten pisang ambon (8,58%; 29,37%), batu (0,87%; 39,35%), janten (3,95%; 26,17%), kapas (5,08%; 26,55%), kepok kuning (22,01%; 27,70%), kepok manado (12,24%; 27,21%), muli (6,62%; 26,42%), nangka (3,12%; 26,28%), raja bulu (24,12%; 30,66%), raja sereh (2,32%; 25,63%), dan tanduk (2,07%; 29,60%), (2) Daya serap air dan daya kembang pisang ambon (1,44 ml/g; 2,53 g/g), batu (0,80 ml/g; 1,76 g/g), kepok kuning (1,49 ml/g; 2,58 g/g), raja bulu (0,89 ml/g; 2,11 g/g), dan tanduk (1,32 ml/g; 2,23 g/g), dan termasuk pati resisten tipe 2 (RS type II), (3) Pisang raja bulu mempunyai kandungan dan karakteristik pati resisten yang lebih baik dibandingkan pisang kepok kuning, ambon, tanduk, dan batu.Kata kunci : kajian dan karakteristik, pati resisten, pisang

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