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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
 1   2 
Search results for , issue "Vol 4, No 2 (2014)" : 14 Documents clear
Pengembangan Adsorben dari Limbah Lumpur Industri Crumb Rubber Yang Diaktivasi dengan H3PO4 Untuk Menyerap Ion Cr(VI) Salmariza Salmariza; Mawardi Mawardi; Resti Hariyani; Monik Kasman
Jurnal Litbang Industri Vol 4, No 2 (2014)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.368 KB) | DOI: 10.24960/jli.v4i2.647.67-77

Abstract

Developing an adsorbent from activated sludge waste of crumb rubber industry which was activated by H3PO4 for Adsorption of Cr(VI) had been done. The research was carried out by characterization of activated carbon in accordance with Indonesia National Standard (SNI) 06-3730-1995, involved determination of iodine absorption, water content, and bounded carbon content. The research was conducted in batch system for activated carbon and adsorbent without activation, by observed pH sollution, contact time, and initial concentration of the treatment solution. Determination of maximum absorption capacity of activated carbon on Cr(VI) used the Langmuir isotherm equation. From the characterization study of activated carbon was obtained that adsorption of iodine 482.6 mg/g, water content 0.14%, and bonded carbon content 24.925%. The results revealed that H3PO4 activator affected the adsorption of Cr(VI). Research with batch systems were obtained the optimum pH 2, contact time 120 minutes, and the optimum concentration 50 mg/L for adsorbent without activation and optimum pH 3, contact time 60 minutes, and the optimum concentration 50 mg/L for activated carbon. The maximum adsorption capacity was obtained 1.16 mg/g for adsorbent without activation and 1.99 mg/g for activated carbon.ABSTRAK Pengembangan adsorben dari limbah lumpur aktif Industri Crumb Rubber yang diaktivasi dengan H3PO4 untuk menyerap ion Cr(VI) telah dilakukan. Pada penelitian dilakukan karakterisasi karbon aktif sesuai dengan Standar Nasional Indonesia (SNI) 06-3730-1995, meliputi penentuan daya serap terhadap iodin, kadar air, dan kadar karbon terikat. Penelitian dilakukan dengan sistem batch terhadap karbon aktif dan adsorben tanpa aktivasi, dengan mengamati pH larutan, waktu kontak, dan konsentrasi awal larutan. Penentuan kapasitas serapan maksimum karbon aktif terhadap Cr(VI) menggunakan persamaan Isoterm Langmuir. Hasil penelitian karakterisasi karbon aktif didapatkan daya serap terhadap iodin 482,6 mg/g, kadar air 0,14%, dan kadar karbon terikat 24,925%. Dari hasil penelitian menunjukkan aktivator H3PO4 mempengaruhi daya serap terhadap Cr(VI). Penelitian dengan sistem batch didapatkan pH optimum 2, waktu kontak 120 menit, dan konsentrasi optimum 50 mg/L untuk adsorben tanpa aktivasi dan pH optimum 3, waktu kontak 60 menit, dan konsentrasi optimum 50 mg/L untuk karbon aktif. Kapasitas serapan maksimum didapatkan 1,16 mg/g untuk adsorben tanpa aktivasi dan 1,99 mg/g untuk  karbon aktif. 
Pengaruh Penambahan Peppermint (Mentha piperita, L.) Terhadap Kualitas Teh Daun Pegagan (Centella asiatica, L. Urban) Tuty Anggraini; Diana Silvy; Sahadi Didi Ismanto; Firdaus Azhar
Jurnal Litbang Industri Vol 4, No 2 (2014)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (336.43 KB) | DOI: 10.24960/jli.v4i2.636.79-88

Abstract

The aim of this research was to determine the effect of peppermint extract toward quality of pegagan leaves tea. The research using a completely randomized design (CRD) consisted of 5 treatments and 3 replications. Data was analyzed statistically using ANOVA that followed by a test of Duncan's New Multiple Range Test (DNMRT) at the 5% significance level. The treatments were without the addition of peppermint extract, addition of peppermint extract 1%, 2%, 3%, and 4%. Observation of the pegagan leaves tea consisted of moisture content, ash content, antioxidant activity test, a qualitative test of triterpenoids and steroids compounds, qualitative test of alkaloids compounds, total polyphenol content, and sensory evaluation. The results showed that the addition of peppermint extract significantly affected the moisture content, ash content, antioxidant activity and total polyphenol content of pegagan leaves tea. The results of sensory evaluation showed that the addition of 4% pepermint extract was the best treatment with water content (4.10%), ash content (14.23%), antioxidant activity (55.22%), containing triterpenoid and steroid compounds, containing alkaloid compound, and total polyphenols value (11.88%).ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak peppermint terhadap kualitas teh daun pegagan. Penelitian menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 5 perlakuan dan 3 kali ulangan. Data dianalisis secara statistika dengan menggunakan ANOVA dan jika berbeda nyata, dilanjutkan dengan uji Duncan’s New Multiple Range Test (DNMRT) pada taraf nyata 5% dengan perlakuan: tanpa penambahan ekstrak peppermint, penambahan ekstrak peppermint 1%, 2%, 3 %, dan 4%. Pengamatan pada teh daun pegagan dengan penambahan ekstrak peppermint meliputi uji kadar air, kadar abu, uji aktivitas antioksidan, uji kualitatif senyawa triterpenoid dan steroid, uji kualitatif senyawa golongan alkaloid, uji kandungan total polifenol, dan uji organoleptik. Hasil penelitian menunjukkan bahwa penambahan ekstrak peppermint berpengaruh nyata terhadap uji kadar air, kadar abu, aktivitas antioksidan, dan kandungan total polifenol teh daun pegagan yang dihasilkan. Hasil uji organoleptik menunjukkan penambahan ekstrak peppermint 4% sebagai produk terbaik dengan nilai kadar air (4,10%), kadar abu (14,23%), aktivitas antioksidan (55,22%), mengandung senyawa triterpenoid dan steroid, mengandung senyawa alkaloid, dan nilai total polifenol (11,88%).
Substitusi Tepung Terigu dengan Tepung Kentang (Solanum Sp) Pada Pembuatan Cookies Kentang Inda Three Anova; Wilsa Hermianti; Silfia Silfia
Jurnal Litbang Industri Vol 4, No 2 (2014)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (350.748 KB) | DOI: 10.24960/jli.v4i2.645.123-131

Abstract

Potatoes are one of plant types which consumed the tuber. It has high moisture content about 80% and will be easily demaged if not handled properly. Potatoes also have high content of carbohydrates about 70% therefore can be processed become flour. The high carbohydrate content causes potatoes known as food material that can substitute (replace) other carbohydrate sources such as rice, corn and wheat. The purpose of research was to see the effect substitution of wheat flour with potato flour in the cookies produced. The research was carried out by comparisons of wheat flour and potato flour (75%:25%, 50%:50%, 25%:75%). The potato cookies obtained was tested the water content, protein content, carbohydrate content, ash content, and organoleptic of texture, color, aroma, and flavour. Potato cookies had a good nutritional quality and appearance, the level of acceptance (organoleptic) was preferred until most preferred in the substitution of 50% potato flour. The cookies obtained had water content 3.58%, protein content 9.1%, carbohydrate content 46.56%, ash content 1.39%, and met The Indonesian National Standards for cookies 01-2973-1992.ABSTRAK Kentang merupakan salah satu jenis tanaman yang dikonsumsi umbinya. Memiliki kadar air yang cukup tinggi yaitu sekitar 80% dan akan cepat rusak apabila tidak ditangani dengan baik. Kentang juga memiliki kadar karbohidrat yang tinggi sekitar 70% sehingga dapat diolah menjadi tepung. Tingginya kandungan karbohidrat ini menyebabkan kentang dikenal sebagai bahan pangan yang dapat mensubstitusi (menggantikan) sumber karbohidrat lain seperti beras, jagung dan gandum. Tujuan penelitian adalah untuk melihat pengaruh substitusi tepung terigu dengan tepung kentang terhadap cookies yang dihasilkan. Penelitian dilakukan dengan memsubstitusikan tepung terigu dan tepung kentang (75%:25%, 50%:50%, 25%:75%). Terhadap cookies kentang  yang dihasilkan dilakukan pengujian kadar air, kadar protein, kadar karbohidrat, kadar abu, dan tingkat kesukaan panelis terhadap tekstur, warna, aroma, dan rasa. Cookies kentang memiliki mutu nutrisi dan tampilan yang cukup baik, tingkat penerimaan (organoleptik) termasuk disukai hingga sangat disukai pada formulasi tepung kentang 50%. Cookies yang dihasilkan memiliki kadar air 3,58%, kadar protein 9,1%, kadar karbohidrat 46,56%, kadar abu 1,39%, dan memenuhi Standar Nasional Indonesia untuk cookies 01-2973-1992.
Pengaruh Suhu Penggorengan dan Ketebalan Irisan Buah Terhadap Karakteristik Keripik Nanas Menggunakan Penggorengan Vakum Asmawit Asmawit; Hidayati Hidayati
Jurnal Litbang Industri Vol 4, No 2 (2014)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.515 KB) | DOI: 10.24960/jli.v4i2.639.115-121

Abstract

Pineapple is one of the fruits that are produced in West Kalimantan. The production which is relatively high and it had a relatively short shelf life that is necessary to diversify the products from pineapple fruit that can add the sale value and extend the shelf life. One potential alternative is to develop the processing become chips. Pineapple chips processing was done by using a vacuum frying.  In the making process of pineapple chips was done by varying of frying temperature at 80, 85 and 90 degC and slice thickness 3, 4 and 5 mm. The research goal was to determine the effect of frying temperature and slice thickness of fruit on the characteristics of pineapple chips. The analysis showed that the frying temperature between 85-90oC and slices thick 3 mm were a good combination in the making of pineapple chips and met the SNI 01-4304-1996.ABSTRAK Nanas merupakan salah satu buah yang banyak dihasilkan di Kalimantan Barat. Produksi nanas yang relatif tinggi dan umur simpan yang relatif pendek mendasari perlu dilakukan diversifikasi produk dari buah nanas sehingga dapat menambah nilai jual dan memperpanjang umur simpan buah. Salah satu alternatif yang potensial untuk dikembangkan adalah dengan mengolahnya menjadi keripik. Pengolahan keripik nanas dilakukan dengan menggunakan alat penggorengan hampa (vacuum frying). Pada proses pembuatan keripik nanas ini dilakukan penelitian berupa variasi suhu penggorengan yaitu 80, 85 dan 90oC dan tebal irisan yaitu 3, 4 dan 5 mm. Tujuan penelitian ini adalah  untuk mengetahui pengaruh suhu penggorengan dan tebal irisan buah terhadap karakteristik keripik nanas. Hasil analisa  menunjukkan bahwa suhu penggorengan antara 85-90oC dan tebal irisan 3 mm, merupakan kombinasi yang baik dalam pembuatan keripik nanas dan sudah memenuhi SNI 01-4304-1996.

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