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Determination of Benzoic Acid, Sodium Saccharin, And Caffeine By High Performance Liquid Chromatography Putra, Arief Yandra; Mairizki, Fitri; Suryani, Hamzar; Safni, Safni
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Concentrations of benzoic acid, sodium saccharin and caffeine in soft drink samples were determined by using Reverse Phase High Performance Liquid Chromatography (HPLC). The optimum analytical conditions of those three samples was methanol-phosphate buffer (1:7) as mobile phases, with pH 4.5 and flow rate 1.0 mL/min, column C18 (150x4.6 mm i.d.) as stationary phases at 400C with UV-Vis Spectrophotometer detection at 220 nm. The concentration level of those compounds observed was not beyond the maximum limit of SNI 01-011101995 for sodium saccharin and benzoic acid and SNI 01-6684-2002 for caffeine. The relative standard deviation based on retention time and peak area, as 0.37% and 0.59% for benzoic acid, 0.16% and 0.21% for sodium saccharin, 0.38% and 0.6% for caffeine. Finally, the recovery for benzoic acid, sodium saccharin and caffeine was 100.82%, 94.92% and 90.32%, respectively. The relative standard deviation and recovery of all samples met AOAC method requirements.ABSTRAKPenelitian tentang penentuan asam benzoat, natrium sakarin dan kafein telah dilakukansecara Kromatografi Cair Kinerja Tinggi (KCKT) Fasa Balik. Kondisi optimum analisis dariketiga senyawa di atas adalah fasa gerak metanol-bufer fosfat (1:7) dengan pH 4,5, laju alir 1 mL/min, kolom C18 (150 x 4,6 mm i.d.) dengan temperatur 40oC dan pendeteksiandengan Spektrofotometer UV/Vis pada panjang gelombang 220 nm. Metoda ini diaplikasikan pada beberapa sampel minuman ringan. Kadar ketiga senyawa ini di dalam sampel tidak melebihi batas maksimum yang diizinkan yaitu berdasarkan SNI 01-0222-1995 untuk natrium sakarin dan asam benzoat serta SNI 01-6684-2002 untuk kafein. Standar Deviasi Relatif ketiga senyawa ini berdasarkan waktu retensi dan luas puncak secara berturut-turut adalah; asam benzoat 0,37% dan 0,59%, natrium sakarin 0,16% dan 0,21%, kafein 0,38% dan 0,60%. Hasil perolehan kembali dari ketiga senyawa ini adalah asam benzoat 100,82%, natrium sakarin 94,92%, kafein 90,32%. Standar Deviasi Relatif dan perolehan kembali ketiga senyawa ini memenuhi persyaratan metoda AOAC.

Pengaruh Metoda Pemberian Bumbu dan Jenis Ikan terhadap Mutu dan Nilai Sensorik pada Ikan Air Tawar Asap Failisnur, Failisnur
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Fish is a high quality food, especially because it contains a lot of protein, fat, vitamins and minerals that are very good and prospective for food source. However, it is highly perishable food in storage so that required treatment such process into smoked fish. Quality of smoked fish is strongly affected by raw materials, smoking material type, the preparation process, temperature and length of smoking and its packaging. So it was produced a smoked fish with a distinctive flavor and aroma. This study was conducted with the spices treatment method using ground spices and soaking in the extracts spices, and the treatment used a variety of freshwater fish those were lele (Clarias gariepinus), mujair (Oreochromis mossambicus), and nila (Oreochromis niloticus). Smoked fish products were then analyzed for total phenols, water content, protein, fat. Organoleptic test of taste, texture and aroma was also done. Test results showed that the best treatment was lele fish soaked in spices of extracts solution. The chemical tests were obtained total phenol; 45.05 ppm, water content; 11.06%, protein; Â 66.65% and fat; 5.87% respectively. Furthermore the organoleptic test were preferred with hedonic scale 4.57; 4.50; 4.02 and 4.10 respectively for the taste, texture, color and aroma.

Aplikasi Gambir Sebagai Bahan Penyamak Kulit Melalui Penerapan Penyamakan Kombinasi Kasim, Anwar; Mutiar, Sri
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

The research on âapplication ofgambieras atanning agentby using alum and gambierâhad been done to findthe optimumconcentrationand produce leatherthat meetsindustry standards, moreoverto subtitute chrome as a tanningmaterialthathas a negative impacton the environment. 45 sheets goat leather were used in this research. The phase I of tanningused alumthat consisted of 5 concentration levels (3%, 5%, 7%, 9% and 11% w/v), then continued with phase II that usedÂ gambier as a tanning agentwhich consisted of 3 concentration level (3%, 6% and 9% w/v) with 3 replications. The results showedthat all leathersmet the SNI-06-0463-1989, standardfor the leather layer of tanning combination and SNI-0253-2009, standardfor the upper skin of goat legs to the chemical and physical properties. The optimum use of alum as a combination tanning agent in phase I was found to be 3% and followed by phaseIItanning agentusinggambierto be 3%. Analytical Results showed that the levels oftanned bound: 32.88%, tanning degree: 88.62%, tensile strength: 449.17kg/cm2and percentage extension:16% respectively.ABSTRAKPenelitian tentang âaplikasi gambir sebagai bahan penyamak kulit melalui penerapan penyamakan kombinasi dengan menggunakan tawas dan gambirâ dilakukan dengan tujuan untuk mengetahui konsentrasi yang optimal serta menghasilkan kulit samak yang memenuhi standar industri, dan untuk menghindari penggunaan bahan penyamak krom yang berdampak negatif terhadap lingkungan. Penelitian ini menggunakan kulit kambing. Pelaksanaan proses penyamakan kulit tahap I menggunakan tawas yang terdiri atas 5 taraf konsentrasi (3%, 5%, 7%, 9% dan 11%), kemudian dilanjutkan dengan penyamakan nabati tahap II dengan menggunakan gambir 3 taraf konsentrasi (3%, 6%, dan 9%) dengan 3 kali ulangan. Hasil penelitian menunjukkan bahwa semua hasil memenuhi standar SNI-06-0463-1989 tentang kulit lapis samak kombinasi dan SNI-0253-2009 tentang kulit bagian atas kaki kulit kambing terhadap sifat kimia dan fisik.Penggunaan zat penyamak kulit kombinasi yang optimum yaitu menggunakan penyamakan tahap I dengan tawas pada konsentrasi 3% dan dilanjutkan dengan penyamakan tahap II dengan menggunakan gambir pada konsentrasi 3%. Karakteristik kulit hasil pengamatan kulit tersamak adalah kadar tanin terikat: 32,88%, derajat penyamakan: 88,62%, kekuatan tarik: 449,17 kg/cm2 dan kemuluran: 16%.

Pengaruh Penambahan Susu Bubuk Fullcream Terhadap Mutu Produk Minuman Fermentasi dari Ekstrak Ubi Jalar Merah (Ipomoea batatas L) Novelina, Novelina; Eliyasmi, Rifma; Ariani, Siska; Firdausni, Firdausni
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

This study was aimed to find exact volume of fullcream milk powder which added in the fermented beverage of red sweet potatoes extract (Ipomoea batatas L), as well as to investigate physical and chemical characteristics, and organoleptic. So it was obtained the fermented beverages which fulfilled the quality requirements of yogurt according to SNI 01- 2981-1992. Analysis was conducted on total Lactobacillus, total plates count, total lactic acid, pH, total solids, viscosity, and fat content. Organoleptic test of the color, texture, flavor, consistency, and taste was also carried out. The best product was analyzed for the chemical properties such as protein content, ash and crude fiber. The design used in this study was completely randomized design (CRD) with four treatments of fullcream milk powder addition 5%, 10%, 15% and 20% respectively with 3 replications. The organoleptic test of the most preferred by the panelists was a fermented beverage with the addition of 10% fullcream milk powder. This product contained Lactobacillus total; 7.3 x 108 CFU/ml, total plate count; 1.4 x 107 CFU/ml, total lactic acid; 1.56%, pH; 4.42, total solids; 25.62%, viscosity; 25.5 dPa.s, fat content; 3.4%, protein content; 6.34%, ash content; 0.11%, and crude fiber content; 0.17%.ABSTRAKPenelitian ini bertujuan untuk mengetahui jumlah penambahan susu bubuk fullcream yang tepat pada minuman fermentasi ekstrak ubi jalar merah (Ipomoea batatas L), sertakarakteristik fisik, kimia dan organoleptik, sehingga diperoleh minuman fermentasi dariekstrak ubi jalar merah yang memenuhi persyaratan mutu yogurt menurut SNI 01 - 2.981- 1.992. Analisis dilakukan pada total Lactobacillus, angka lempeng total, asam laktat total, pH, total padatan, viskositas, kadar lemak dan organoleptik warna ,tekstur, rasa, konsistensi, rasa. Produk terbaik yang didapatkan dianalis sifat kimia seperti kadar protein, abu dan serat kasar. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan 4 perlakuan penambahan susu bubuk fullcream 5%, 10%, 15% dan 20% dan 3 kali ulangan. Uji organoleptik yang paling disukai oleh panelis adalah perlakuan penambahan susu bubuk fullcream 10%. Produk ini mengandung Lactobacillus total dari 7,3 x 108 CFU / ml, angka lempeng total 1,4 x 107 CFU / ml, asam laktat sebesar 1,56%, pH 4,42, total padatan 25,62%, 25,5 dPa.s viskositas, kandungan lemak 3,4%, kadar protein 6,34%, kadar abu 0,11%, kadar serat kasar 0,17%.

REMOVAL OF IRON FROM AQUEOUS SOLUTION BY RICE HUSK: ISOTHERM AND KINETIC STUDY Kasman, Monik; Ibrahim, Shaliza; Salmariza, Salmariza
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

This work was focused on iron adsorption by rice husk. The use of rice husk for the removal of iron from aqueous solution at different contact time, pH, adsorbent doses and initial iron concentration was investigated. This study was also aimed to recognize the mechanisms that govern iron removal, and to find an appropriate isotherm and kinetic model in batch process. The equilibrium adsorption isotherms have been analyzed by Freundlich and Langmuir model. The pseudo-first, and pseudo-second order kinetic models have been used to investigate the mechanism of adsorption and potential rate controlling steps. The equilibrium data fitted well to Freundlich model and mechanism of adsorption described well to pseudo first order kinetic. The iron adsorption process was highly dependent on pH, dosage and initial concentration dependent. Iron was reduced higher with decrease in iron concentration and increase in rice husk dosage. The suitable contact time for iron removal was found to be 180 minutes.ABSTRAKFokus penelitian ini adalah adsorpsi besi dengan menggunakan adsorban sekam padi. Eksperimen dilakukan dengan memvariasikan waktu kontak, nilai pH, dosis adsorban dan konsentrasi awal besi. Penelitian bertujuan untuk mengamati mekanisme yang mempengaruhi penyisihan besi dan menemukan model isothermal dan kinetika yang tepat untuk proses adsorpsi besi. Kesetimbangan model isotermal dianalisis dengan modelFreundlich dan Langmuir. Model kinetika order pertama dan kedua digunakan untuk mengamati mekanisme adsorpsi dan tahap kontrol kecepatan potensial. Hasil penelitian menunjukan bahwa model adsorpsi yang tepat untuk penyisihan besi adalah model Freundlich dan mekanisme adsorpsi yang sesuai adalah kinetika orde pertama. Prosesadsorpsi besi sangat dipengaruhi oleh pH, dosis adsorban dan konsentrasi awal besi. Persentase penyisihan besi meningkat jika konsentrasi awal besi menurun dan dosis adsorban meningkat. Hasil penelitian menunjukan bahwa adsorpsi besi terjadi dengan baikpada waktu kontak sekurang-kurangnya 180 menit.

Studi Penentuan Difusivitas Panas Mangga Arummanis Terproses Minimal Manalu, Lamhot P; Lukas, Amos; Yeni, Gustri
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

The 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 Indonesian products. These data are required to get information about temperature change when product was processed like heating or cooling. It is worth to optimize efficiency of energy. The objective of this study was to predict thermal diffusivity and conductivity of minimmaly processed product of arummanis mangoes. The value was determined numerically with direct and indirect methods. The result showed that thermal conductivity was 0.6058 W/moC while thermal diffusivity was 1.70 x 10-7 m2/s (direct method).ABSTRAKPada perancangan suatu sistem pengolahan hasil pertanian diperlukan pengetahuantentang 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 panas dari produk mangga arummanis terproses minimal. Hasil studi ini mendapatkan bahwa nilai panas konduktivitas panas mangga arummanis terproses minimal adalah 0.6058 W/moC, sedangkan nilai difusivitas panasnya adalah 1.70x10-7 m2/detik.

Pengaruh Substitusi Tepung Pisang pada Pembuatan Brownies terhadap Sifat Kimia dan Penerimaan Organoleptik Silfia, Sifia
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Kepok banana (Musa paradisiaca L) is a banana which is usually consumed after being processed first. The banana flesh has a high solid content so that it is very suitable to be made banana flour. Banana flour is obtained from banana fruit flesh through a process of drying and milling. The benefits of banana flours will make it more durable, easier in packing and transportation, more practical for diversifying processed products, to provide added value of banana, and to create business opportunities for the rural agroindustry development. Thus the study was conducted to compare the banana flour with wheat flour. The concentration of banana flour used were 100%, 75%, 50%, 25%, and 0% (control). Products were then analyzed for the crude fiber content, water content, protein, and organoleptic tests were done for taste, aroma, and texture. The results showed that the banana browniez provide the optimum result in treatment when 75% of banana flour was used resulting crude fiber content 1.88%, water content 38.01%, protein content 12.9%, texture, taste and aroma were preferred by the panelists.ABSTRAKPisang kepok (Musa paradisiacal L) merupakan pisang yang biasanya dikonsumsi setelah diolah terlebih dahulu. Daging buahnya memiliki kandungan padatan yang cukup tinggi sehingga sangat cocok untuk dijadikan tepung pisang. Tepung pisang diperoleh dari dagingbuah pisang melalui proses pengeringan dan penggilingan. Manfaat diolah menjadi tepung pisang adalah agar lebih tahan lama, lebih mudah dalam pengemasan dan pengangkutan, lebih praktis untuk diversifikasi produk olahan, memberikan nilai tambah buah pisang, dan menciptakan peluang usaha pengembangan agroindustri pedesaan dan mengurangipenggunaan pemakaian terigu. Penelitian pembuatan brownies pisang dilakukan dengan perlakuan perbandingan tepung pisang dengan tepung terigu. Persentasi tepung pisang yang digunakan adalah 100%, 75%, 50%, 25%, dan kontrol. Produk kemudian dianalisis kadar serat kasar, air, protein, dan uji organoleptik terhadap rasa, aroma, dan tekstur. Hasil penelitian menunjukkan bahwa pembuatan brownies pisang memberikan hasil yang optimal pada perlakuan penggunaan tepung pisang 75% dengan kadar serat kasar 1.88%, kadar air 38.01%, protein 12.09%, tekstur, rasa, dan aroma disukai panelis.

REMOVAL OF IRON FROM AQUEOUS SOLUTION BY RICE HUSK: ISOTHERM AND KINETIC STUDY Monik Kasman; Shaliza Ibrahim; Salmariza Salmariza
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

This work was focused on iron adsorption by rice husk. The use of rice husk for the removal of iron from aqueous solution at different contact time, pH, adsorbent doses and initial iron concentration was investigated. This study was also aimed to recognize the mechanisms that govern iron removal, and to find an appropriate isotherm and kinetic model in batch process. The equilibrium adsorption isotherms have been analyzed by Freundlich and Langmuir model. The pseudo-first, and pseudo-second order kinetic models have been used to investigate the mechanism of adsorption and potential rate controlling steps. The equilibrium data fitted well to Freundlich model and mechanism of adsorption described well to pseudo first order kinetic. The iron adsorption process was highly dependent on pH, dosage and initial concentration dependent. Iron was reduced higher with decrease in iron concentration and increase in rice husk dosage. The suitable contact time for iron removal was found to be 180 minutes.ABSTRAKFokus penelitian ini adalah adsorpsi besi dengan menggunakan adsorban sekam padi. Eksperimen dilakukan dengan memvariasikan waktu kontak, nilai pH, dosis adsorban dan konsentrasi awal besi. Penelitian bertujuan untuk mengamati mekanisme yang mempengaruhi penyisihan besi dan menemukan model isothermal dan kinetika yang tepat untuk proses adsorpsi besi. Kesetimbangan model isotermal dianalisis dengan modelFreundlich dan Langmuir. Model kinetika order pertama dan kedua digunakan untuk mengamati mekanisme adsorpsi dan tahap kontrol kecepatan potensial. Hasil penelitian menunjukan bahwa model adsorpsi yang tepat untuk penyisihan besi adalah model Freundlich dan mekanisme adsorpsi yang sesuai adalah kinetika orde pertama. Prosesadsorpsi besi sangat dipengaruhi oleh pH, dosis adsorban dan konsentrasi awal besi. Persentase penyisihan besi meningkat jika konsentrasi awal besi menurun dan dosis adsorban meningkat. Hasil penelitian menunjukan bahwa adsorpsi besi terjadi dengan baikpada waktu kontak sekurang-kurangnya 180 menit.

Studi Penentuan Difusivitas Panas Mangga Arummanis Terproses Minimal Lamhot P Manalu; Amos Lukas; Gustri Yeni
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

The 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 Indonesian products. These data are required to get information about temperature change when product was processed like heating or cooling. It is worth to optimize efficiency of energy. The objective of this study was to predict thermal diffusivity and conductivity of minimmaly processed product of arummanis mangoes. The value was determined numerically with direct and indirect methods. The result showed that thermal conductivity was 0.6058 W/moC while thermal diffusivity was 1.70 x 10-7 m2/s (direct method).ABSTRAKPada perancangan suatu sistem pengolahan hasil pertanian diperlukan pengetahuantentang 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 panas dari produk mangga arummanis terproses minimal. Hasil studi ini mendapatkan bahwa nilai panas konduktivitas panas mangga arummanis terproses minimal adalah 0.6058 W/moC, sedangkan nilai difusivitas panasnya adalah 1.70x10-7 m2/detik.

Pengaruh Substitusi Tepung Pisang pada Pembuatan Brownies terhadap Sifat Kimia dan Penerimaan Organoleptik Sifia Silfia
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Kepok banana (Musa paradisiaca L) is a banana which is usually consumed after being processed first. The banana flesh has a high solid content so that it is very suitable to be made banana flour. Banana flour is obtained from banana fruit flesh through a process of drying and milling. The benefits of banana flours will make it more durable, easier in packing and transportation, more practical for diversifying processed products, to provide added value of banana, and to create business opportunities for the rural agroindustry development. Thus the study was conducted to compare the banana flour with wheat flour. The concentration of banana flour used were 100%, 75%, 50%, 25%, and 0% (control). Products were then analyzed for the crude fiber content, water content, protein, and organoleptic tests were done for taste, aroma, and texture. The results showed that the banana browniez provide the optimum result in treatment when 75% of banana flour was used resulting crude fiber content 1.88%, water content 38.01%, protein content 12.9%, texture, taste and aroma were preferred by the panelists.ABSTRAKPisang kepok (Musa paradisiacal L) merupakan pisang yang biasanya dikonsumsi setelah diolah terlebih dahulu. Daging buahnya memiliki kandungan padatan yang cukup tinggi sehingga sangat cocok untuk dijadikan tepung pisang. Tepung pisang diperoleh dari dagingbuah pisang melalui proses pengeringan dan penggilingan. Manfaat diolah menjadi tepung pisang adalah agar lebih tahan lama, lebih mudah dalam pengemasan dan pengangkutan, lebih praktis untuk diversifikasi produk olahan, memberikan nilai tambah buah pisang, dan menciptakan peluang usaha pengembangan agroindustri pedesaan dan mengurangipenggunaan pemakaian terigu. Penelitian pembuatan brownies pisang dilakukan dengan perlakuan perbandingan tepung pisang dengan tepung terigu. Persentasi tepung pisang yang digunakan adalah 100%, 75%, 50%, 25%, dan kontrol. Produk kemudian dianalisis kadar serat kasar, air, protein, dan uji organoleptik terhadap rasa, aroma, dan tekstur. Hasil penelitian menunjukkan bahwa pembuatan brownies pisang memberikan hasil yang optimal pada perlakuan penggunaan tepung pisang 75% dengan kadar serat kasar 1.88%, kadar air 38.01%, protein 12.09%, tekstur, rasa, dan aroma disukai panelis.

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Journal Mail Official
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Location
Kota adm. jakarta selatan,

Dki jakarta

INDONESIA