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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
Arjuna Subject : -
Articles 14 Documents
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Search results for , issue "Vol 3, No 2 (2013)" : 14 Documents clear
Efek Perbedaan Jenis Alpukat dan Gula Terhadap Mutu Selai Buah Inda Three Anova; Kamsina Kamsina
Jurnal Litbang Industri Vol 3, No 2 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1820.54 KB) | DOI: 10.24960/jli.v3i2.628.91-99

Abstract

Avocado is a very popular fruit because it contains a lot of vitamins and minerals. It is more consumed in the form of fresh or juice at this time and is rarely treated into processed products. Avocado is easily decay in storage so that is necessary to be processed in order to keep the availability, for example by processing into jam. The making of jam generally use granulated sugar, however it can also use palm sugar. Palm sugar has a specific taste and flavor that can reduce the bitter taste of avocado. The study was conducted with a variety of treatments that used round green avocado (Porsea americana Mill) and long green avocado (Porsea gratissima Gaertn) with type of sugar, the granulated sugar and brown palm sugar. The resulted of jam then analyzed the moisture content, sugar content, soluble solids, ash content, fat content and level of panelists preference for color, aroma, flavor and microbiological testing. The results showed that the jam products that was made of round green avocado (Porsea americana Mill) with the use of palm sugar was preferably for organoleptic of color, flavor, and aroma, with 31,18% water content, 50.19% sugar content, 68,82% dissolved solids, 0.63% ash content, 8.48% fat content, microbe contamination of total plate count < 10 col/g, coliform bacteria < 3 MPN /g, mold yeast < 10 col/g, and meet the Indonesian National Standard for fruit jam, SNI 3746:2008.ABSTRAKBuah alpukat merupakan buah yang sangat digemari karena banyak mengandung vitamin dan mineral. Selama ini buah alpukat lebih banyak dikonsumsi dalam bentuk segar atau jus dan jarang diolah menjadi produk olahan. Buah alpukat mudah sekali mengalami kerusakan dalam penyimpanannya sehingga perlu dilakukan pengolahan agar ketersediaanya tetap terjaga, misalnya dengan mengolah menjadi selai. Pembuatan selai umumnya menggunakan gula pasir, namun dapat juga mengunakan gula aren. Gula aren memiliki rasa aroma yang khas sehingga dapat mengurangi rasa pahit dari alpukat. Penelitian dilakukan dengan variasi perlakuan pemakaian jenis buah alpukat yaitu alpukat hijau bulat (Porsea americana Mill) dan alpukat hijau panjang (Porsea gratissima Gaertn) dengan jenis gula, yaitu gula pasir dan gula aren. Selai yang didapatkan selanjutnya diuji kadar air, kadar gula, padatan terlarut, kadar abu, kadar lemak dan tingkat kesukaan panelis terhadap warna, aroma, rasa dan uji mikrobiologi. Hasil penelitian menunjukkan bahwa produk selai dengan jenis alpukat hijau bulat (Porsea americana Mill) dan pemakaian gula aren disukai dari organoleptik warna, rasa, dan aroma,  dengan kadar air 31,18%, kadar gula 50,19%, padatan terlarut 68,82%, kadar abu 0,63%, kadar lemak 8,48%, cemaran mikoba ALT < 10 kol/g, bakteri coliform < 3 APM/g, kapang khamir < 10 kol/g, dan memenuhi Standar Nasional Indonesia untuk selai buah, SNI 3746:2008.
Adsorpsi Cu2+ Menggunakan Nanofiber Polisulfon-FeOOH Yang Disintesis Dengan Metode Elektrospinning Dini Hariyati Adam; Hamzar Suyani; Muhamad Nasir; Safni Safni; Willy Cahya Nugraha
Jurnal Litbang Industri Vol 3, No 2 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1725.154 KB) | DOI: 10.24960/jli.v3i2.629.101-108

Abstract

It had been done a research about adsorption of Cu2+ using polysulfone-FeOOH nanofiber prepared by elektrospinning method. Polysulfone-FeOOH nanofiber was synthesized by dissolving polysulfone pellets in 30 mL dimethylacetamide (DMAc). The effects of process conditions such as concentration, distance between the nozzle and collector, voltage and flow rate on the morphology and diameter of nanofibers were investigated. The optimum conditions of polysulfone nanofiber synthesizing was obtained with concentration 25%, distance 12 cm, voltage 25 kV, and flow rate  0.05 mL/min with average diameters of fibers was 762.927 nm. Polysulfone nanofiber was coated with FeOOH to increase the adsorbtion capacity of Cu2+. The results showed that optimum condition for removal of Cu2+ used polysulfone-FeOOH nanofiber was obtained in 2 hours contact time, pH 6, adsorbent dosage 25 mg, and concentration of Cu2+ 10 mg/L with adsorbstion capacity was 9.79 mg/g, while for polysulfone nanofiber the adsorption capacity was 8.34 mg/g. The adsorbtion pattern of Cu2+ by the both of adsorbent followed the Freundlich isotherm pattern.ABSTRAK Penelitian mengenai pemisahan ion Cu2+menggunakan nanofiber polisulfon-FeOOH yang disintesis dengan metode elektrospinning telah dilakukan. Nanofiber polisulfon P-3500 disintesis dengan cara melarutkan pelet polisulfon ke dalam 30 mL dimethylacetamide (DMAc). Pengaruh kondisi seperti konsentrasi, jarak nozzle dengan kolektor, tegangan dan laju alir terhadap morfologi dan diameter serat dipelajari. Kondisi optimum pembuatan nanofiber polisulfon diperoleh dengan konsentrasi 23 %, jarak 12 cm, tegangan 25 kV, dan laju alir 0,05 mL/min dengan ukuran diameter serat rata-rata 762,927 nm. Nanofiber yang terbentuk dilapisi dengan FeOOH untuk meningkatkan kapasitas penyerapannya terhadap ion Cu2+. Dari hasil penelitian didapatkan kondisi optimum untuk pemisahan ion Cu2+ menggunakan nanofiber polisulfon-FeOOH yaitu waktu kontak 2 jam, pH 6, bobot adsorben 25 mg, dan konsentrasi Cu2+10 mg/L dengan kapasitas penyerapan 9,79 mg/g, sedangkan untuk nanofiber polisulfon kapasitas penyerapan 8,34 mg/g. Pola penyerapan Cu2+ untuk kedua jenis adsorben lebih sesuai dengan pola isoterm Freundlich 
Pengaruh Penggunaan Cassiavera (Cinnamommum burmannii) Mutu Rendah Terhadap Kualitas Oleoresin Silfia Silfia
Jurnal Litbang Industri Vol 3, No 2 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v3i2.630.109-115

Abstract

Low grade cinnamon (Cinnamommum burmannii) such as grade B, C , KA, KB and KC is cinnamon produced from bark of twigs and branches, the most part of them is not scraped with clean, range of color between brownish dark yellow to blackish brown, less spicy flavor, and consists of chips. The purpose of this research to increase the added value of low grade Cassiavera became oleoresin in order to be more efficient of its utilize in industry and avoid from contamination of microorganisms so that can be improved the economic value. The research was conducted with variations of source of Cassiavera raw materials that consisted of treatment A (Cassiavera grade A as a control), B (Cassiavera grade C), C (Cassiavera grade A broken, D (Cassiavera grade KB), and E (Cassiavera grade KC). To produce oleoresin, Cassiavera powder 40 mesh sieve was extracted for 2x2.5 hours at 50°C in 95% ethanol in ratio 1:6. Results of the research were obtained that the best treatment come from Cassiavera grade A broken with the highest yield of oleoresin and cinnamaldehyde obtained were 32.85% and 62.84%, low specific gravity 1.008 and refractive index 1.507, moreover results of the moisture content and ash content analysis of raw material were 10.97% and 2.982% respectively.ABSTRAKCassiavera (Cinnamommum burmannii) mutu rendah (grade B, C, KA , KB dan KC) merupakan cassiavera yang berasal dari kulit ranting dan dahan, sebagian besar tidak terkikis dengan bersih, berwarna kuning tua kecoklatan sampai coklat kehitaman, rasa kurang pedas, dan terdiri dari kepingan. Tujuan penelitian adalah untuk meningkatkan nilai tambah cassiavera mutu rendah menjadi oleoresin agar penggunaannya dalam industri lebih effisien dan terhindar dari pencemaran mikroorganisme sehingga dapat ditingkatkan nilai ekonomisnya. Penelitian dilakukan dengan memvariasikan sumber bahan baku cassiavera yaitu perlakuan A (Casiavera mutu A, sebagai kontrol), B (Cassiavera mutu C), C (Cassiavera mutu A pecahan), D (Cassiavera mutu KB), dan E (Cassiavera mutu KC). Dalam pembuatan oleoresin, cassiavera diekstrak selama 2x2,5 jam pada suhu 50°C dengan pelarut etanol teknis 95% dengan perbandingan 1:6 dari bubuk cassiavera yang lolos ayakan 40 mesh. Dari hasil penelitian diperoleh perlakuan terbaik berasal dari cassiavera A pecahan dengan rendemen oleoresin dan sinamaldehid tertinggi yaitu 32,85% dan 62,84%,  berat jenis dan indek bias yang rendah yaitu 1,008 dan 1,507 serta kadar air dan kadar abu bahan baku adalah 10,97% dan 2,982%.
Pemanfaatan Teknik Ko-Kristalisasi Untuk Produksi Serbuk Ekstrak Sirsak Lukman Junaidi; Enny Hawani Loebis; Rizal Alamsyah
Jurnal Litbang Industri Vol 3, No 2 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v3i2.625.67-76

Abstract

Research on application of co-crystallization technique on production of soursop extract powder conducted to diversify soursop product that could be used as industrial commodity. Treatment on this research was influence of: (1) anti-caking magnesium oxide (MO), magnesium carbonate (MC), and magnesium silicate (MS), and (2) storage period (0, 1, 2, and 3 months), on the characteristics of soursop powder quality. The results showed co-crystallization could be applied to produce soursop powder that met the requirements of SNI 01-4320-1996. Based on its quality characteristics, soursop powder oursop powder MC resulted a better quality compared to s MO and s MS. MC had a quality characteristics: oursop powder Soursop powder water content 1.89%, pH 4.17, sugar content 83.75%, vitamin C 42.7  total soluble solids 98.1%, TPC mg/100g, 55 colonies/g, soursop powder until coliform < 3 MPN, and contain no mold and yeast. Storage of 3 months increased water content, pH, and TPC, and contrarily decreased sugar content, vitamin C  total soluble solids.  Based on the quality characteristics, soursop powder that , and was stored for 3 months still met the SNI 01-4320-1996 requirements.ABSTRAK Penelitian pemanfaatan teknik ko-kristalisasi untuk produksi serbuk ekstrak sirsak dilakukan untuk diversifikasi produk olahan buah sirsak yang dapat dijadikan komoditas industri. Perlakuan yang diamati meliputi pengaruh: (1) penggunaan jenis anti-kempal magnesium oksida (MO), magnesium karbonat (MC), dan magnesium silikat (MS) dan (2) masa simpan (0, 1, 2, dan 3 bulan) terhadap karakteristik mutu serbuk sirsak. Hasil penelitian menunjuk-kan bahwa teknik ko-kristalisasi dapat dimanfaatkan untuk menghasilkan serbuk sirsak yang memenuhi persyaratan mutu SNI 01-4320-1996. Berdasarkan karakteristik mutunya, serbuk sirsak MC memberikan hasil yang lebih baik dibandingkan dengan serbuk sirsak MS dan serbuk sirsak MO.  Serbuk sirsak MC memiliki karakteristik mutu: kadar air 1,89%, pH 4,17, kadar gula 83,75%, Vitamin C 42,7 mg/100g, total padatan terlarut 98,1%, ALT 55 koloni/g, koliform < 3 APM, dan tidak mengandung kapang dan khamir.  Penyimpanan serbuk sirsak sampai dengan 3 bulan mengakibatkan terjadinya peningkatan kadar air, pH, dan ALT, dan sebaliknya mengakibatkan penurunan kadar gula, vitamin C dan total padatan terlarut.  Berdasarkan karakteristik mutunya, serbuk sirsak yang disimpan selama 3 bulan tetap memenuhi persyaratan mutu SNI 01-4320-1996.

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