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Jurnal Litbang Industri

JLI
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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 357 Documents

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Effect of Organic Waste Concentration on Reactor Performance in Anaerobic Co-Fermentation of Wastewater of Tofu Industry and Organic Solid Waste Sofyan, Sofyan; Salmariza, Salmariza
Jurnal Litbang Industri Vol 5, No 1 (2015)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Fuel crisis of oil and gas that are faced currently requires a thought to look for an alternative energy. The objective of this study was to observe the effect of organic waste addition on reactor performance and to increase the production of biogas as an alternative renewable energy. The wastewater used was the wastewater from agglomeration of soy pulp in tofu industry, while the solid waste used was a mixture of organic waste from household and market waste. The study was conducted by fermenting the wastewater and organic waste together with sample volume 300 ml. The reactors were operated semi-continuously with substrate feeding every two weeks. The treatment used in this study were mass comparison of organic waste and wastewater (0:100)%; (5:95)%; (10:90)%; (20:80)%; (30:70)%; and (40:60)%. The results showed that the addition of organic waste affected the reactor performance and the amount of biogas produced. Anaerobic co-fermentation of wastewater from tofu industry and organic waste produced biogas more than fermentation of wastewater without organic waste. The highest amount of biogas was obtained in the treatment of organic waste addition as much as 30% with average volume of biogas was 728 ml in steady state condition.ABSTRAKKrisis bahan bakar minyak dan gas yang dihadapi saat ini memerlukan pemikiran untuk mencari energi alternatif. Penelitian ini bertujuan untuk mengamati pengaruh penambahan sampah organik terhadap kinerja reaktor anaerobik dan meningkatkan produksi biogas sebagai salah satu energi alternatif terbarukan. Limbah cair yang digunakan adalah limbah cair dari penggumpalan bubur kedelai pada industri tahu, sedangkan sampah organik yang digunakan adalah gabungan sampah organik dari rumah tangga dan sampah pasar. Penelitian dilakukan dengan mendigestasi limbah cair industri tahu dan sampah organik secara bersama-sama dalam reaktor anaerobik dengan volume sampel 300 ml. Reaktor dioperasikan secara semi kontinyu dengan pengumpanan substrat setiap dua minggu sekali. Perlakuan yang dilakukan adalah perbandingan massa sampah organik dan limbah cair yaitu (0:100)%; (5:95)%; (10:90)%; (20:80)%; (30:70)%; dan (40:60)%. Hasil penelitian menunjukkan bahwa penambahan sampah organik mempengaruhi kinerja reaktor dan jumlah biogas yang dihasilkan. Fermentasi anaerobik limbah cair industri tahu dan sampah organik menghasilkan biogas lebih banyak dibandingkan dengan fermentasi limbah cair industri tahu tanpa sampah organik. Jumlah biogas terbanyak diperoleh pada perlakuan penambahan sampah organik 30% dengan volume biogas rata-rata 728 ml pada kondisi tunak.

CATECHIN CONTENT AND ANTIOXIDANT ACTIVITY OF SOME BREWED TEMPERATURE OF BLACK TEA SYRUP Anggraini, Tuty
Jurnal Litbang Industri Vol 1, No 1 (2011)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

The catechin contents and the antioxidant activity of black tea syrup that brewed at some temperature still poorly understood. It has been investigated whether catechin contents and antioxidant activity of black tea syrup may be affected by hot or cold water.Â The temperature of 30Â°C, 60Â°C, and 90Â°C were used to brew the syrup, and then the catechin and the antioxidant were determined at each temperature by using DPPH radical scavenging activity method. Measurement of DPPH was conducted for 2 minutes reaction time. Catechin contents were determined by using HPLC method. The result of research showed that the catechin and the antioxidant activity affected by temperature tested. Five kinds of catechin derivatives detected in black tea syrup, EGC (epigallocatechin), C (catechin), EGCG (epigallocatechin gallate), EC (epicatechin) and ECG (epicatechin gallate). The highest DPPH scavenging activity of black tea syrup was showed by 30Â°C.ABSTRAKKandungan katechin dan aktivitas antioksidan dari sirup teh hitam yang diseduh pada beberapa temperatur masih belum begitu dipahami. Pada penelitian ini telah diselidiki apakan kandungan katechin dan aktioksidan dipengaruhi oleh air dingin atau air panas. Temperatur 30oC, 60oC, dan 90oC digunakan untuk menyeduh sirup teh hitam lalu ditentukan kandungan katechin dan aktifitas antioksidannya pada masing-masing temperatur menggunakan metode aktifitas perangkap radikal bebas DPPH (dyphenyl pycrylhydrazyl). Pengukuran DPPH dilakukan selama waktu reaksi dua menit. Kandungan katechin ditentukan menggunakan metode HPLC (High Performance Liquid Chromatography). Hasil penelitian menunjukkan bahwa kandungan katechin dan aktifitas antioksidan sirup teh hitam dipengaruhi oleh temperatur yang diuji. Lima jenis turunan katechin terdeteksi dalam sirup teh hitam yaitu EGC (epigallocatechin), C (catechin), EGCG (epigallocatechin gallate), EC (epicatechin) and ECG (epicatechin gallate). Aktifitas perangkap DPPH tertinggi dari sirup teh hitam diperoleh pada temperatur 30oC.

Penentuan Sifat Termofisik Temu Lawak dan Temu Putih Manalu, Lamhot P; Amos, Amos; Wahyu, Wahyu; Purwanto, Purwanto
Jurnal Litbang Industri Vol 2, No 1 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

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 Indonesias products. These data are required to get information about temperature change when product is processed like heating or cooling. It is worth due to optimizing the efficiency of energy. The objective of this study was to determine thermal diffusivity and conductivity of java turmeric and zedoary herbs. The values were determined numerically with indirect methods. The result showed that specific heat of java turmeric and zedoary were 2.835 kJ/ kgoC and 2.863 kJ/ kgoC, thermal conductivity were 0.2797 W/moC and 0.1359 W/moC, respectively, while thermal diffusivity were 9.34x10-8 m2/s and 1.00x10-7 m2/s, respectively.ABSTRAKDalam merancang suatu sistem proses dan peralatan pengolahan hasil pertanian diperlukan 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 panasjenis temu lawak dan temu putih adalah masing-masing 2.835 kJ/ kgoC dan 2.863 kJ/ kgoC, konduktivitas panas 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.

Pengaruh Substitusi Tepung Pisang Terhadap Mutu Kue Kering Silfia, Sifia
Jurnal Litbang Industri Vol 2, No 1 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Banana (Musa paradisiaca) is a highly nutritious fruit that is a source of vitamins, minerals and carbohydrates. Bananas are used as table fruit, smoked bananas, mashed bananas and banana flour. The purpose of this research was to extend the shelf life of banana which was processed into cookies. The research was conducted by treatment of comparison between banana flour and wheat flour, which is 100:0%, 80:20%, 60:40%, 40:60%, and 0:100%. The product was then analyzed the moisture content, ash, protein, and organoleptic test for taste, aroma, texture, and storage resistance. The results showed that comparison treatment of banana flour and wheat flour 80:20%, providing optimal results with 3.55% moisture content, 1.19% ash content, 14.25% protein, texture, flavor and aroma, and preferably keep hold more than 16 weeks.ABSTRAKPisang (Musa paradisiaca) adalah buah yang sangat bergizi yang merupakan sumber vitamin, mineral dan juga karbohidrat. Pisang dijadikan buah meja, sale pisang, pure pisang dan tepung pisang. Tujuan penelitian ini adalah untuk memperpanjang masa simpan pisang yang diolah menjadi kue kering. Penelitian dilakukan dengan perlakuan perbandingan tepung pisang dengan tepung terigu, yaitu 100:0%, 80:20%, 60:40%, 40:60% dan 0:100%. Produk kemudian dianalisis kadar air, abu, protein, dan uji organoleptik terhadap rasa, aroma, tekstur, dan ketahanan simpan. Hasil penelitian menunjukkan bahwa perlakuan tepung pisang dengan tepung terigu 80:20% memberikan hasil optimal dengan kadar air 3,55%, kadar abu 1,19%, protein 14,25%, tekstur, rasa dan aroma disukai serta ketahanan simpan lebih dari 16 minggu.

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.

Biodegradabilitas Polikarboksilat Dari Asam Alginat dan Tapioka Winursito, Isananto
Jurnal Litbang Industri Vol 3, No 1 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Abundantly occurring carbohydrates in nature can be used to obtain functional and biodegradable polycarboxylate for its application in various industrial fields. Partially-dicarboxylated of carbohydrate in alginic acid and tapioca with dicarboxylation degree from 13 to 78 mol% were prepared. The biodegradability of dicarboxylated alginic acid and tapioca, evaluated by biochemical oxygen demand (BOD), depended on dicarboxylation degree. Dicarboxylated alginic acid and tapioca containing high remaining glucopyranose groups showed excellent biodegradation, though dicarboxylated alginic acid with the dicarboxylation degree of 56 mol% was no longer biodegradable. However, dicarboxylated tapioca was still biodegrade up to the dicarboxylation degree of 74 mol%.ABSTRAK Karbohidrat yang terdapat secara melimpah di alam dapat digunakan untuk membuat polikarboksilat fungsional dan biodegradabel yang dapat dipakai di berbagai bidang industri. Dikarboksilasi-sebagian telah dilakukan terhadap karbohidrat dalam asam alginat dan tapioka, menghasilkan polimer terdikarboksilasi dengan derajat dikarboksilasi 13-78 mol%. Biodegradabilitas asam alginat dan tapioka terdikarboksilasi, dihitung berdasarkan kebutuhan oksigen untuk aktivitas biokimia (BOD), tergantung pada derajat dikarboksilasi. Asam alginat dan tapioka terdikarboksilasi dengan sisa gugus glukopiranosa yang tinggi dapat terdegradasi dengan baik. Asam alginat terdikarboksilasi pada derajat dikarboksilasi 56 mol% sudah tidak mengalami biodegradasi lagi, namun tapioka terdikarboksilasi masih dapat mengalami biodegradasi sampai derajat dikarboksilasi 74 mol%.

Pemanfaatan Teknik Ko-Kristalisasi Untuk Produksi Serbuk Ekstrak Sirsak Junaidi, Lukman; Loebis, Enny Hawani; Alamsyah, Rizal
Jurnal Litbang Industri Vol 3, No 2 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

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 42.7Â 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 CÂ total soluble solids.Â 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. Â 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. Â 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.Â Berdasarkan karakteristik mutunya, serbuk sirsak yang disimpan selama 3 bulan tetap memenuhi persyaratan mutu SNI 01-4320-1996.

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

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 50Â°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 50Â°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%, Â 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%.

Rice Husk Packed Bed Column Reactor To Remove Cadmium From Landfill Leachate Kasman, Monik; Ibrahim, Shaliza; Salmariza, Salmariza
Jurnal Litbang Industri Vol 4, No 1 (2014)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

The landfill leachate can be a major problem due to large variability of high organic, inorganic, heavy metal content and toxicity characteristics from landfill leachate such asÂ cadmium. Thus, this study was aimed to observe the application of rice husk packed bed column to reduce cadmium from landfill leachate. Experiment was conducted in gravity down flow system by pumping landfill leachate into packed bed column. The effect of influent flow rate to adsorption capacity was studied by varying flow rate (5 mL/min and 10 mL/min). The effluent-influent concentration ratio Ce/C0 (%) as a function of throughput volume (L) was used to represent the breakthrough curve in column systems. Result shows that the flow rate of 5 mL/min was favorable to achieve higher removal rates with the percentage of cadmium was 57 %. At breakthrough time, the cadmium effluent concentration reached on 0.01 mg/l for both of flow rate.ABSTRAKLindi yang dihasilkan dari TPA (Tempat Pembuangan Akhir) menimbulkan permasalahan lingkungan karena kandungan pencemarnya meliputi material organik, material anorganik, logam dan material beracun. Salah satu logam berat yang terdapat dalam lindi tersebut adalah kadmium. Penelitian ini bertujuan untuk mereduksi kadmium dalam lindi dengan menggunakan sekam padi yang diinstal dalam packed bed column. Lindi dipompakan dari tangki penampung lindi ke dalam packed bed column dan dialirkan dari atas ke bawah kolom secara gravitasi. Fokus pada penelitian ini adalah pengaruh laju alir influen terhadap kapasitas adsorpsi. Dimana lindi dialirkan dengan laju alir 5 mL/menit dan 10 mL/menit. Kurva breakthrough (titik jenuh) kolom dipresentasikan oleh hubungan antara rasio konsentrasi efluen-influen Ce/C0 (%) dan jumlah aliran lindi yang diolah dalam kolom. Hasil eksperimen menunjukkan bahwa persentase reduksi tertinggi dicapai pada laju alir 5 mL/menit yaitu 57%. Waktu jenuh kedua laju alir (5 mL/menit dan 10 mL/menit) tercapai saat konsentrasi efluen kadmium 0.01 mg/L.Â

Stabilitas Ekstrak Kurkumin Kunyit dan Klorofil Daun Pandan Menggunakan ï¡ Tocoferol dan Dekstrin Elizarni, Elizarni; Firdausni, Firdausni; Anwar, Hazil; Sari, Risma
Jurnal Litbang Industri Vol 4, No 2 (2014)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Stability level of natural dyes is lower than synthetic dyes in treatment process, heating, and storage because natural dyes are easy to degrade or fade. The research was conducted to study the natural dyestuff manufacturing in the form of raw turmeric powder, pandan leaves which have a good stability in use as a food additive. The purpose of research was to get the optimum curcumin extract from turmeric and pandan leavesâs chlorophyll with variations of hot water used and pH. In the obtaining extract was used optimum a tocopherol and dextrins to get a dry powder of turmeric and pandan leaves. The result of research showed that the best pH solution for the extraction of turmeric was pH 4 at a heating temperature 600C with absorbance value 0.8539, while the optimum pH for chlorophyll extraction from Pandan leaves was pH 10 with absorbance value 0.9208. The use of 1-3% dextrin could increase the stability of the dyes.ABSTRAK Zat warna alam mempunyai tingkat kestabilan yang rendah dibandingkan pewarna sintetis dalam proses pengolahan, pemanasan, dan penyimpanan, karena pewarna alami mudah mengalami degradasi atau pemudaran. Penelitian ini dilakukan untuk mempelajari pembuatan zat warna alam dalam bentuk bubuk dari bahan baku kunyit, daun pandan yang memiliki tingkat kestabilan yang baik dalam penggunaannya sebagai bahan tambahan makanan. Tujuan penelitian untuk mendapatkan ekstrak kurkumin dari kunyit dan klorofil dari daun pandan yang optimum dengan variasi pemakaian air panas dan pH. Terhadap ekstrak dilakukan pemakaian a tocoferol dan dekstrin yang optimum untuk mendapatkan bubuk kering dari kunyit dan daun pandan. Hasil penelitian menunjukkan bahwa pH larutan ekstraksi yang terbaik untuk kunyit adalah pH 4 pada suhu pemanasan 600C dengan nilai absorban 0,8539, sedangkan untuk pH optimum ekstraksi klorofil dari daun pandan adalah pH 10 dengan absorban 0,9208. Pemakaian dekstrin 1-3% dapat meningkatkan kestabilan zat warna.

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