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All Journal REACTOR : Journal of Research On Chemistry And Engineering SAINTI: Majalah Ilmiah Teknologi Industri
Imelda Bahar
Politeknik ATI Padang
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Energy Engineering Industrial & Manufacturing Engineering

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Kemasan Flexible dan Standing Pouch Ditinjau dari Cemaran Mikroba Imelda Bahar; Nurfarahim Hendri; Alda Novita
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.v1i2.6

Abstract

Industry Packaging produced the product than package used directly as food or material packaging to protect and secure the products. Therefore, it is necessary to review the presence of microbes that can contaminate the packaging, which can damage food or materials when using the packaging. The presence of contaminating microbes such as mold, Coliform yeast, Coliform and E. coli can come from new packaged products. Thus, the sample packaging is tested using the Colony counting method or Plate counting. by doing a swab on the test sample then dissolved and grown on the media. The medium is in the form of a petri film spreader in accordance with the microbes to be tested and then observed and the growth count is calculated. The microbes observed were Coliform, mold, and yeast as well as E. coli on flexible packaging and Coliform on standing pouch. After conducting the research, there was’n the type of microbe tested or zero and in accordance with the packaging industry company standards.
PENENTUAN SOLID CONTENT PADA PRODUK DISPERSI Imelda Bahar
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 16, No 2 (2019): VOL 16 NO 2 DESEMBER 2019
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (515.364 KB)

Abstract

Dispersion products are widely used in various industries, especially the paint industry. Paint is defined as a liquid that is used to coat the surface of a material with the aim of beautifying, strengthening, or protecting the material. So that the paint produced can be produced properly, then several tests on the dispersing material are carried out including solid content analysis. Solid content is a characteristic that was first carried out to determine the polymer content contained in the finished product. Gravimetric method where the measurement is directly with one tool namely CEM Smart Turbo Moisture / Solid Analizer so that the measurement of solid content is faster compared to using an oven. The results of the average measurement of solid content in sample A were obtained from CEM Smart Turbo Moisture / Solid Analizer 48.05 % and oven 48.35 %, in sample B from CEM Smart Turbo Moisture / Solid Analizer 99.55 % and oven 99, 75 %, and in the C CEM sample Smart Turbo Moisture / Solid Analizer 55.71% and oven 55.94 %. Solid content measurement results obtained from CEM Smart Turbo Moisture / Solid Analizer and oven are still within the limits set by a company.
PEMBUATAN NATA DE COCO DENGAN PENAMBAHAN UREA, TANPA UREA DAN EKSTRAK TOGE Imelda Bahar
JURNAL ILMIAH TEKNOLOGI INDSUTRI (SAINTI) Vol 15, No 2 (2018): VOL 15 NO 2 DESEMBER 2018
Publisher : Politeknik ATI Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (314.459 KB)

Abstract

Nata de coco is a type of beverage component that is a cellulose compound (dietary fiber) produced from coconut water through a fermentation with the bacterium Acetobacter xylinum process. The process is aerobic fermentation. To use of urea for component of N are limited and there is an opinion about that are dangerous for processed food products, so the nata is made with urea, without urea and by using bean sprout extract. Bean sprouts or plant sprouts are newly grown small come from seed beans that are sown or through germination. After measuring the thickness of the nata starter, it was nata using the bean sprout extract had an average thickness of 1.7 cm, using 1.35 cm urea and without urea the thickness was 0.45 cm in white and the texture was thick.
Co-Authors Alda Novita Nurfarahim Hendri