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Analisis Pengendalian Mutu Kadar Air Teh Hitam pada Industri Pengolahan Teh Gustiarini Rika Putri; Rizki Fadhillah Lubis; Asri Yenita
INVENTORY: Industrial Vocational E-Journal On Agroindustry Vol 2, No 2 (2021): Published in December 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/inventory.v2i2.60

Quality control is intended to maintain and improve quality and maintain the safety of the products produced. This study uses Statistical Process Control by using several tools such as check sheets, control charts and fishbone diagrams to determine the cause of the decline in quality in tea with the aim that the next process can minimize the level of product quality decline. This study aims to determine the dominant cause of the decline in tea quality when viewed from the water content in tea. Based on the results of the study, it can be seen that the dominant cause of the decline in tea quality is the highwater content of dry tea. This type of deterioration can be caused by human error and other factors such as machine condition, raw materials and process monitoring.

Analisis Penyebab Cacat Produk Santan Kemasan dalam Penetapan Critical Control Point dengan Pendekatan HACCP di PT. X Gustiarini Rika Putri; Maria Isfus Senjawati; Yovi Erlinanto
INVENTORY: Industrial Vocational E-Journal On Agroindustry Vol 1, No 2 (2020): Published in December 2020
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/inventory.v1i2.25

Hazard Analysis Critical Control Point (HACCP) ia a quality control system from the preparation of raw maerials to the product and accepted by consumers. HACCP is a requirement for guaranteeing the safety of food products produced according to company quality standards.PT. X produces packaged coconut milk as one of the main products and has implemented HACCP in every production process of its products. The packaged coconut milk that is produced often gets bloated in the finished product warehouse before the product is distributed. Therefore it is necessary to analyze the application of HACCP in the production of packaged coconut milk. HACCP application in the packaged coconut milk production process has set 4 Critical control points. CCP 1 (UHT Sterilization System & Aseptic Tank), CCP 2 (Filtration 500 micron), CCP 3 (Product Sterilization at 140-148ºC) and CCP 4 (Filling with Astepo Filler Filling Machine). Each Critical Control Point has physical and biological hazards, which must be controlled to ensure food safety. The research objective was to analyze the implementation of HACCP plan for coconut milk products based on SNI No. 01-4852-1998 regarding the HACCP system and analyzing the causes of product defects (bloating) in the determination of the CCP. Based on the analysis of HACCP application and the causes of product defects in packaged coconut milk, product defects due to bloating are not defects in the production process but defects caused by cross-contamination of microbes after filling. Cross contamination occurs due to cracks in the neck of the aseptic bag cup that cannot be detected directly, and the use of tools that should not be used during the filling process.

Pengaruh Faktor Psikologis dan Regulasi Terhadap Perilaku Konsumsi Energi Listrik Sektor Rumah Tangga Berdasarkan Usia Maria Isfus Senjawati; Lisa Susanti; Hilma Raimona Zadry; Gustiarini Rika Putri
INVENTORY: Industrial Vocational E-Journal On Agroindustry Vol 1, No 2 (2020): Published in December 2020
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/inventory.v1i2.23

The increase in household electrical energy causes shrinkage of energy so that efforts are needed to conserve energy, especially electrical energy. One attempt to reducing the scarcity of electrical energy is by changing behavior. Changes in the behavior of electricity consumption can be influenced by psychological factors (norms, awareness, etc.), demographic factors (age, gender, income, etc.), and other factors such as regulations or policies from the government to conserve energy. This study seeks to determine the effect of psychological and regulatory factors on the behavior of household electricity consumption based on age. The method used was to conduct a survey by distributing questionnaires, the respondents obtained were 808 respondents. The results of the questionnaire were processed using the Structural Equation Model Partial Least Square (SEM-PLS) using the Smart-PLS software. The results of this study indicate that psychological and regulatory factors can explain their effect on the behavior of electrical energy consumption for ages <30 years of 50.9%. For 30-50 years old it is 49.5% while those> 50 years old are 59.3% and the rest is explained by other factors / variables outside those that have been studied so that it can be concluded that psychological factors and regulatory factors have a significant and significant influence. positive behavior towards household electrical energy consumption at all ages. it is expected that the results of this study can become the basis for making stronger regulations or policies in the field of energy conservation.

Karakteristik dan Aktivitas Antioksidan Pedada Beserta Turunannya Rizki Fadhillah Lubis; Gustiarini Rika Putri; Rahmad Syukur Siregar
REACTOR: Journal of Research on Chemistry and Engineering Vol 1, No 2 (2020): Published in December 2020
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v1i2.35

Indonesia is a country with the largest mangrove forests in the world. Indonesia also has various types of mangrove plants, one of which is pedada fruit (Sonneratia caseolaris). Pedada fruit is one type of mangrove whose fruit can be eaten. This fruit has good nutritional content and a source of vitamins A, B and C that are needed by the body. In addition, pedada fruit also contains phytochemical compounds that are closely related to antioxidant activity. With natural resources and abundant availability and nutrient content, pedada fruit is recommended to be used as processed food in order to increase food diversification. Pedada fruit has been processed into food processed products such as dodol, syrup, flour, ice cream, hard candy flavor, and jam. This study aims to study the characteristics of pedada fruit and its processed products into jam. Pedada fruit and jam have weak antioxidant activity values where the antioxidant activity is 549.91 ppm and 646.25 ppm, respectively.

Pengaruh Penambahan Stabilizer Carboxyl Metyl Celulosa dan Tepung Agar terhadap Karakteristik Fisiko Kimia Velva Sirsak Gustiarini Rika Putri; Selfa Dewati Samah
REACTOR: Journal of Research on Chemistry and Engineering Vol 2, No 1 (2021): Published in June 2021
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v2i1.21

Fruits are perishable agro materials, so further processing is necessary after the fruit is harvest. Soursop is a fruit dessert with characteristics like ice cream. The purpose of this study was determined the appropriate compotition and agar powder in the manufacture of soursop velva so that a product with physical characteristics such as ice cream. The physical characteristics of soursop velva are total solid, water content, pH, vitamin C, fiber, total acid, melting speed and overrun. The soursop velva research method with six treatments, A (0,4 % CMC added), B (0,5% CMC added), C (0,6% CMC added), D (0,4% agar powder added), E (0,5% agar powder added), F (0,6% agar powder added). Observation were made on the physico-chemical characteristics of soursop velva. The result shows that soursop Velva added with 0,6% agar powder content 24,79% total solid, 75,24% water content, pH 4,30 and 33, 84 mg/100 g material of vitamin C, 2,2% fiber, 2,2% total acid, with 19,69 minutes melting speed and 134,67% overrun.

Karakterisasi Kimia CMC (Carboxymethyl Cellulose) Umbi Ganyong Selfa Dewati Samah; Renny Futery; Gustiarini Rika Putri; M. Ikhlas Armin
REACTOR: Journal of Research on Chemistry and Engineering Vol 3, No 2 (2022): Published in December 2022
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52759/reactor.v3i2.61

Carboxymethyl Cellulose (CMC) a compound made from starch of tubers ganyong flour with added methanol, propanol and water. Four process involving alkalization process, karboksimetilasi, neutralization in the process of making the CMC. Carboxymethylization process involving alkazation process neutralization in the proess of making the CMC. Alkazation is reaction between cellulose and soda solution (alkaline) to become alkaline cellulose (cellulose is soluble in soda solution). Carboxymethylization is rection between alkaline cellulose and sodium chloro acetate compound to form sodium Carboxymethyl Cellulose (Na.CMC) which froms a viscous solution. Neutralization is solution neutralization process and the last prcess is the manufacture of CMC. Two processes were first made is Alkazation and Carboxymethylization by reacting 22 g NaOH and 20 g ClCH2COONa respectively. Acetic acid is added is used in the neutralization process, during the heating process in the oven. The overall results for each degree of substitution; pH; viscosity; water content; NaCl concentration; purity; Redemen of cellulose: Rendemen of CMC ganyong; 0.81; 8; 7 cP; 5% 2.01%; 97.99%; 2%; 98.5% respectively. CMC ganyong from the research that has been tested by FTIR spectra test results CMC ganyong can be seen in the picture there are similarities peaks that appears indicating CMC canna generated in this study have the same chemical molecules CMC commercially for food chemical codex is at 732 cm-1 while the peak of commercial CMC 725 cm-1 is carboxyl group and -CH. Based on the research results obtained, it can be concluded that the CMC is of good quality as a filler to make chemical bond stronger.

Instalasi Digester dan Pelatihan Pembuatan Biogas dari Kotoran Sapi Untuk Bahan Bakar Industri dan Rumah Tangga Rudianto Rudianto; Zulhamidi Zulhamidi; Pharmayeni Pharmayeni; Irna Ekawati; Gustiarini Rika Putri
Journal of Industrial Community Empowerment Vol 1, No 2 (2022): Published in October 2022
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (643.488 KB)

The issue of renewable energy sources has become a concern, especially after energy sources using fossil fuels are running low. One form of renewable energy that has not been managed optimally is a source of energy that comes from livestock waste from livestock. This livestock waste contains potential that is beneficial to the community. LIvestock waste in the form of cow dung is processed into biogas and can be used as a source of fuel for the community. Dairy farming in Nagari Lasi, Canduang District, Agam Regency, West Sumatra Province, has had a very positive influence on the community, including in the economic aspect. Since then, individuals or communities have started to open businesses, both similar businesses and businesses related to livestock activities. Currently the number of cattle in Nagari Lasi has reached around 1000 heads, plus other livestock such as buffalo and goats. The number of livestock so that the source of cow dung waste is also widely available to be processed as a renewable energy source. One of the tri dharma of higher education for lecturers is to carry out community service. For this reason, the lecturer of the Department of Agro-Industrial Engineering at the ATI Polytechnic Padang carries out service in a dairy farm in Nagari Lasi, Canduang District, Agam Regency, West Sumatra Province. For the initial stage, a digester is built which is a device that becomes a place where organic matter (cow dung) is broken down by bacteria anaerobically (without air) into CH4 and CO2 gases. This CH4 gas is called biogas which can be used as fuel. In addition to producing biogas, the leftover sludge from the dried process will become compost. This compost can also be used by the community for agriculture. The fermentation process that occurs in the digester has produced biogas and can be used as fuel. For 50 liters of cow dung, after being fermented it produces biogas which can fully fill a 500 liter capacity package in three hours. And that amount of gas can be used for burning in the stove for two hours continuously. Combustion using the biogas produced is able to boil water with a capacity of three liters in about ten minutes.

PENAMBAHAN KUNYIT TERHADAP MASA SIMPAN NUGGET JAGUNG Gustiarini Rika Putri
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 12, No 2 (2015): VOL 12 NOMOR 2 DESEMBER 2015
Publisher : Politeknik ATI Padang

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Penelitian tentang penambahan kunyit terhadap masa simpan nugget jagung bertujuan untuk meminimalkan mikroba perusak nugget jagung dengan menambahkan kunyit giling dan memperpanjang masa simpan olahan nugget jagung pada beberapa kondisi penyimpanan. Metode dalam penentuan masa simpan nugget jagung adalah Metode Accelerated Shelf Life Test/ASLT dengan persamaan Arhenius, dimana nugget jagung yang telah ditambahkan kunyit giling segar dengan berbagai konsentrasi (0%, 1%, 2%, 3% dan 4%) disimpan pada tiga tingkat suhu yang berbeda, yaitu suhu -15oC, -5oC dan 5oC. Pengamatan terhadap nugget jagung adalah masa simpan dan Total Plate Count. Hasil analisis kerusakan fisik nugget jagung selama penyimpanan dapat diminimalkan dengan penambahan kunyit giling. Hasil analisis Total Plate Count menunjukkan bahwa penyimpanan Nugget Jagung pada suhu -15oC selama 30 hari mampu menekan pertumbuhan mikroba dari 5,0 x 104 cfu/g (tanpa penambahan kunyit) menjadi 2,4 x 104 cfu/g (penambahan kunyit 4 %). Penambahan 4 % kunyit pada suhu -15oC memiliki umur simpan terlama yaitu 68 hari atau 2 bulan 8 hari.

PENAMBAHAN KUNYIT TERHADAP MASA SIMPAN NUGGET JAGUNG Gustiarini Rika Putri
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 12, No 2 (2015): VOL 12 NOMOR 2 DESEMBER 2015
Publisher : Politeknik ATI Padang

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Penelitian tentang penambahan kunyit terhadap masa simpan nugget jagung bertujuan untuk meminimalkan mikroba perusak nugget jagung dengan menambahkan kunyit giling dan memperpanjang masa simpan olahan nugget jagung pada beberapa kondisi penyimpanan. Metode dalam penentuan masa simpan nugget jagung adalah Metode Accelerated Shelf Life Test/ASLT dengan persamaan Arhenius, dimana nugget jagung yang telah ditambahkan kunyit giling segar dengan berbagai konsentrasi (0%, 1%, 2%, 3% dan 4%) disimpan pada tiga tingkat suhu yang berbeda, yaitu suhu -15oC, -5oC dan 5oC. Pengamatan terhadap nugget jagung adalah masa simpan dan Total Plate Count. Hasil analisis kerusakan fisik nugget jagung selama penyimpanan dapat diminimalkan dengan penambahan kunyit giling. Hasil analisis Total Plate Count menunjukkan bahwa penyimpanan Nugget Jagung pada suhu -15oC selama 30 hari mampu menekan pertumbuhan mikroba dari 5,0 x 104 cfu/g (tanpa penambahan kunyit) menjadi 2,4 x 104 cfu/g (penambahan kunyit 4 %). Penambahan 4 % kunyit pada suhu -15oC memiliki umur simpan terlama yaitu 68 hari atau 2 bulan 8 hari.

PENENTUAN KADAR AIR, KADAR ABU, ZAT TERBANG DAN FIXED CARBON DALAM BATUBARA PT. TAMBANG BATUBARA BUKIT ASAM (PERSERO) TBK, TANJUNG ENIM Renny Futeri; Gustiarini Rika Putri
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 15, No 1 (2018): VOL 15 NO 1 JUNI 2018
Publisher : Politeknik ATI Padang

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Coal is one of the fossil fuels which in general are sedimentary rocks that can be burned, formed from organic deposits, mainly are plant remnants and are formed through coalification processes. Coal has each characteristic that is different from each other depending on the level of the coal itself. The quality of coal is the nature of the physical and chemical properties of coal which affect its potential usefulness. Parameters used to determine coal quality include calculating water content, ash content, levels of flying and fixed carbon substances. From the test results of coal samples carried out the value of the water content can range from 6.26-12.42 %: ash content values obtained 3.06-7.87 %; the value of the flying substances obtained 36.94-44, 23% and the fixed carbon values obtained ranged from 41.96 to 48.86% with a standard water content of 1.29-21.66 %, ash content of 2.93-16.73 %; flying substance levels of 22.38-46.42 % and fixed carbon 37.8-98% . From the analysis data, it can be concluded that the water content, ash content, and flying substances contained in the sample have met the standards of the ASTM (American Society for Testing and Materials) used by PT. Coal Mine Bukit Asam (Persero) Tbk, Tanjung Enim.

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