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INDONESIA
Jurnal Litbang Industri
Published by Kementerian Perindustrian Republik Indonesia
ISSN : 22523367     EISSN : 25025007     DOI : 10.24960
Core Subject : Engineering,
Industrial & Manufacturing Engineering
Jurnal Litbang Industri (JLI) adalah jurnal ilmiah yang terbit secara berkala dua kali setahun pada bulan Juni dan Desember. JLI memuat artikel primer yang bersumber langsung dari hasil riset industri, olahan hasil pertanian, penanggulangan pencemaran industri. Semua naskah direview oleh mitra bestari. Jurnal Litbang Industri Padang diterbitkan oleh Balai Riset dan Standardisasi industri Padang, Badan Penelitian dan Pengembangan Industri, Kementerian Perindustrian Republik Indonesia. p-ISSN: 2252-3367 e-ISSN: 2502-5007
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Articles 14 Documents
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Search results for , issue "Vol 13, No 2 (2023)" : 14 Documents clear
Abstrak Jurnal Litbang Industri Vol. 13 No. 2 Desember Tahun 2023 Sofyan Sofyan
Jurnal Litbang Industri Vol 13, No 2 (2023)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v13i2.8512.iii-xiii

Abstract

Abstrak Jurnal Litbang Industri Vol. 13 No. 2 Desember Tahun 2023
Potential of salak (Salacca sumatrana) peel extract as a reducing agent for silver nanoparticle synthesis Azis H. Riyadi; Purwiyatno Hariyadi; Nugraha E. Suyatma; Sri Yuliani
Jurnal Litbang Industri Vol 13, No 2 (2023)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v13i2.7981.115-120

Abstract

Salak peel extract has a potential to be used as a natural reducing agent in the synthesis of silver nanoparticles (AgNPs). The salak peel (SP) used contained 0.082 and 0.031 % on a dry basis of phenolic and flavonoids compounds,  respectively. AgNPs were synthesized by reacting AgNO3 1 mM with the SP extract; with and without heating at 60oC for 10 minutes; followed by incubation for 1 to 6 days at room temperature. The addition of NaOH as a catalyst agent was also evaluated. Surface Plasmon Resonance (SPR) spectra patterns were observed using UV-Vis spectrophotometer. The resulting silver nano colloid exhibited an SPR spectrum in the wavelength range 400 – 450 nm. The absorbance value of the SPR spectrum increased temperature, alkali, and increased amount of SPE (Salak Peel Extract). FTIR spectra confirmed that the phenolics and flavonoids in the salak peel become the major component of  reducing compounds in forming AgNPs. This study proves the chemical components of SP that are potentially used as bio-reductor of AgNP synthesis.
Inovasi sala lauk substitusi kacang merah dan ikan lele sebagai cemilan ibu hamil Maize Lina Minarni; Nani Ratnaningsih; Bandraningsih Lastariwati
Jurnal Litbang Industri Vol 13, No 2 (2023)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v13i2.8130.153-160

Abstract

Anemia pada ibu hamil dapat dicegah dengan mengkonsumsi bahan pangan yang mengandung zat besi dan protein. Bahan pangan yang mengandung zat besi dan protein diantaranya kacang merah dan ikan lele. Pengembangan inovasi makanan yang mengandung zat besi dan protein dilakukan dalam pembuatan produk sala lauk kacang merah dan ikan lele. Sala lauk merupakan salah satu makanan tradisional yang berasal dari daerah Pariaman, Sumatera Barat. Penelitian ini bertujuan untuk menentukan formula terbaik dari susbtitusi kacang merah dam ikan lele dalam pembuatan sala lauk, mengetahui tingkat kesukaan dan kandungan gizi dari sala lauk kacang merah dan ikan lele (kadar proksimat dan zat besi). Metode Penelitian menggunakan Reseacrh and Devolopment (R&D) dengan model 4D yaitu menentukan (define), merancang (design), mengembangkan (develop), dan menyebarluaskan (disseminate). Hasil uji organoleptik kepada 80 panelis menunjukkan rata-rata produk acuan sebesar 3,5 (agak disukai) dan produk pengembangan sebesar 4.0 (disukai). Pengujian kandungan gizi pada sala lauk kacang merah dan ikan lele per 100 g menghasilkan protein 6.10 g, lemak 8.81 g, karbohidrat 31.77 g, energi 230.71 g, dan zat besi 1.33 mg/100g. Berdasarkan kandungan gizi produk sala lauk kacang merah dan ikan lele terpilih diharapkan dapat menjadi makanan alternatif pencegah anemia pada ibu hamil.
Back Matter Jurnal Litbang Industri Vol. 13 No. 2 Desember Tahun 2023 Sofyan Sofyan
Jurnal Litbang Industri Vol 13, No 2 (2023)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v13i2.8517.xiv-xvii

Abstract

Back Matter Jurnal Litbang Industri Vol. 13 No. 2 Desember Tahun 2023

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