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INDONESIA
Jurnal Industri Hasil Perkebunan
Published by Kementerian Perindustrian Republik Indonesia
ISSN : 19790023     EISSN : 24770051     DOI : -
Core Subject : Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering
Arjuna Subject : -
Articles 12 Documents
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Search results for , issue "Vol 11, No 1 (2016)" : 12 Documents clear
KETAHANAN USANG BARANG JADI KARET PEGANGAN SETANG SEPEDA MOTOR DARI TEPUNG KULIT KERANG Rahmaniar Rahmaniar
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (259.793 KB) | DOI: 10.33104/jihp.v11i1.3409

Abstract

Padding used to strengthen and enlarge rubber volume, can improve the quality of rubbery goods’physical characteristics and vulcanization. The objectives of the research were to obtain the formulation ofrubber compound met SNI standardvaried with particle size of flour clamshell and ratio composition of padding(clamshell flour: carbon black). The experimental design of the research was Completely RandomizedFactorial Design. The first factor was concentration of clamshell flour in particle size (A): A1:30 phr, A2:40 phr, A3: 50 phr. The second was ratio composition of padding (clamshell flour: carbon black N330) (B):B1 = 15:55 phr, B2=25:45 phr and B3=35:35 phr. Testing on quality of rubber compound’s characteristicsincludevisual test, modulus, and ageing resistance including hardness, tensile strength, elongation at break.The result showed that visual test for physical compound characteristics value is no defect for all formula, 55– 104% for modulus, while compound physical test after ageing process shows 56 – 64 shore A for hardness,106 – 129 kg/cm2 for tensile strength, 336 – 579% for elongation at break. Test result for all parametersmeets SNI 06-7031-2004 as the standard for motorcycle grip handle.Keywords: rubber compound, Flour Clamshell, carbon black.
KARAKTERISTIK MUTU DAN CITARASA COKELAT KAYA POLIFENOL Sitti Ramlah
Jurnal Industri Hasil Perkebunan Vol 11, No 1 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (312.084 KB) | DOI: 10.33104/jihp.v11i1.3553

Abstract

Research of Flavor and Quality Characteristics of Rich Polyphenol Chocolate has been done.This research aims to understand the flavor and quality characteristics of polyphenol–rich chocolate,therefore can be used for functional food. Research method referred to Ramlah (2014), whereas cocoabeans roasting temperature was set on 40oC and 120oC and re-formulated without soy milk addition.Testing parameters are moisture content, protein as SNI 2323-2008 procedure, fat content as SNI 3749-2009 procedure, flavor test and polyphenol content using spectrophotometer analyzed in IndonesiaCoffee and Cocoa Research Institute, Jember. Results of this study concluded that chocolate madefrom fermented cocoa beans roasted at 40oC has the quality characteristics of the water content of2.03%; protein content of 11.15%; fat content of 48.67% and polyphenol content of 5.36%. Chocolateprepared from fermented cocoa beans roasted at 120oC has the quality characteristics of water contentof 1.43%; protein content of 8.84%; fat content of 53.39% and polyphenol content of 4.83%. In termsof flavor, overall panelists’ acceptance to chocolate F1 is to have good flavor and aroma and tend to beacidic, whereas chocolate F2 has very good flavor and aroma.Kata Kunci characteristics of quality, flavor, roasting, chocolate, Polyphenol.

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