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Journal : Jurnal Kimia dan Kemasan

Rice Husk In Indonesia Koentoro Soebijarso
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN III NO.11 & 12 JULI & OKTOBER 1978
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1199.362 KB) | DOI: 10.24817/jkk.v0i0.4903

Abstract

The paddy production in Indonesia should contain rice husk 20 - 25 %. bran 10 - 12 %, and rice 63 - 70 %. Rice husk usually burned to ash used as abrasive purposes for household application, and also rice husk used for burning bricks. In this case we are facing the secondary waste product which is rich in Si02 con­tent, the ash from burning the rice husk as fuel.The characteristics for rice husk and ash (dry basis) from Tangerang & Karawang especially ash, Si02, CaO, MgO, and Fe2o3 are determinated.
Plastik Sebagai Bahan Kemasan Makanan Koentoro Soebijarso; djumarman Djumarman
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN IV NO.13 & 14 JANUARI & APRIL 1979
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (5241.493 KB) | DOI: 10.24817/jkk.v0i0.4914

Abstract

The advantage of plastic usage as packaging material are light,not fra­gile, not rusted, easy colored, easy formed for various designs, available in various types, not expensive, etc.The main factors in selecting of packaging material for food packaging are: the characteristics of the raw material/food material, the characteristics of the packaging material , environmental factors, and the method of food preservation. Physically, plastics for packaging can be divided into rigid plastic, semi­rigid, and flexible.
Pelaksanaan Wajib Uji Barang Di DKI Jakarta Koentoro Soebijarso
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN I NO.3 JULI 1976
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1119.144 KB) | DOI: 10.24817/jkk.v0i0.4836

Abstract

In the fraraework of compulsory testing in DK.I JAKARTA several process of collecting and certification of samples has been done, with the purpose to simplify the system of administrative worko To cheek the quality of the product distributed into the market, Balai Penelitian Industri and Dinas Perindustrian DKI conduct market sampling and the result of this is alsoused for standardization feedback.
Pembuatan Dry Yeast (Lab Scale) Bag.1 Koentoro Soebijarso
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN TAHUN II NO.5 JANUARI 1977
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (4881.564 KB) | DOI: 10.24817/jkk.v0i0.4857

Abstract

Yeast can be used for many purposes , in the fermentation industries, bakeries, alcoholic beverages , etc , Yenst can be also used for · Saccharification and fermentation in home industries, and also it can be used as cat­tle food. The protein conten is about 45-52 % dry matter (White)1-2,6 % fats and a good sources of Calsium, Iron, and Phos­phor. Inthis experiment active dry yeast Temperature, pH, medium and exponentialfeeding and sever­al, drying exper­iment was conducted within Lab-scaIe unit,in making mass production, drying was made by drum/spray­drying.