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All Journal Reaktor Jurnal Hasil Penelitian Industri Jurnal Teknologi Pertanian Andalas Seminar Nasional Hasil Riset dan Pengabdian (SNHRP) Jurnal Rekayasa Kimia & Lingkungan Teknologi dan Industri Pertanian Indonesia Jurnal Ilmiah Mahasiswa Pertanian

Normalina Arpi

Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Syiah Kuala

Author-ID : 2765052

Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Energy Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Other

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PERBAIKAN PROSES PEMISAHAN PENGOTOR PADATAN UNTUK MENINGKATKAN KUALITAS GULA MERAH TEBU RAKYAT DI ACEH TENGAH (Modification of Solid Impurities Removal Process to Improve Brown Cane Sugar Quality Traditionally Produced in Aceh Tengah) Marwan, Marwan; Indarti, Eti; Abubakar, Yusya; Arpi, Normalina
Jurnal Hasil Penelitian Industri Vol 27, No 2 (2014)
Publisher : Baristand Industri Banda Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (23.353 KB)

Brown cane sugar is traditionally produced by small enterprises at DesaBlang Mancung (Ketol District, Aceh Tengah Regency), one of them is Sara Ate Enterpriserun by a group of local young men since 2010. The product is purchased by food industriesin Medan and used as ingredients. However, its price was rather low around Rp. 5000,-per kilogram due to high content solid impurities. In this work, we introduced an improveddesign of solid separation equiment to remove un-dissolved content of the brown canesugar juice. A two stage stainless steel screen was applied to filter solids from the juice.The screen also separated entrained bagasse. The filtrate was then flowed to a settler thatallows further separation of solids such as sand or clay. To minimize possibility ofimpurities entrainment during cooking process, the furnace was also modified by usingconcrete construction. As the result, much better brown cane sugar was produced withmuch lower solid impurities (2.2% w/w) and brighter appearance, thus complying grade IISNI 01-6237-2000 .

HIDRODISTILASI MINYAK JAHE (Zingiber officinale Rosc.) Muhamad Dani Supardan; Ruslan Ruslan; Satriana Satriana; Normalina Arpi
Reaktor Volume 12, Nomor 4, Desember 2009
Publisher : Dept. of Chemical Engineering, Diponegoro University

Penelitian tentang penyulingan minyak jahe dengan metode hidrodistilasi menggunakan gelombang ultrasonik telah dilakukan. Variabel proses yang diamati adalah perbandingan pelarut air dan bubuk jahe atau SF rasio (8:1, 10:1, 12:1 dan 14:1) dan temperatur hidrodistilasi (80, 85, 90 dan 95oC). Proses hidrodistilasi dilakukan menggunakan ultrasonic bath dengan frekuensi 37 kHz. Sebagai pembanding dilakukan juga proses hidrodistilasi tanpa bantuan ultrasonik. Minyak jahe yang diperoleh berupa cairan berwarna kuning terang dengan aroma jahe yang khas. Hasil penelitian menunjukkan hidrodistilasi tanpa bantuan ultrasonik hanya dapat mengekstrak 49% minyak atsiri dalam bahan, sedangkan hidrodistilasi dengan bantuan ultrasonik mampu mengekstrak hingga 84% minyak atsiri dalam bahan pada kondisi temperatur 80oC dan SF rasio 12:1. Hasil analisis dengan kromatografi gas menunjukkan komponen dengan komposisi tertinggi dalam minyak jahe hasil hidrodistilasi dengan bantuan ultrasonik adalah Zingiberene. Hasil analisis beberapa parameter terhadap produk menunjukkan minyak jahe sudah memenuhi spesifikasi menurut Standar Nasional Indonesia (SNI) Nomor 06-1312-1998.

KAJIAN PENGARUH PERLAKUAN PULP DAN LAMA PENYEDUHAN TERHADAP MUTU KIMIA TEH CASCARA Murna Muzaifa; Dian Hasni; Normalina Arpi; M. Ikhsan Sulaiman; Moh. Sahlan Limbong
Jurnal Teknologi Pertanian Andalas Vol 23, No 2 (2019)
Publisher : Universitas Andalas

Telah dilakukan penelitian untuk menganalisis mutu kimia seduhan cascara yang diperoleh dari kulit kopi arabika Gayo. Penelitian ini menggunakan rancangan acak lengkap dengan dua faktor yaitu perlakuan pulp dan lama seduhan cascara. Faktor perlakuan pulp kopi (P) terdiri atas 6 taraf yaitu pulp buah kopi yang difermentasi dalam karung selama 12 jam (P1), pulp yang direndam air selama 12 jam (P2), pulp yang dibiarkan diruang terbuka (P3), pulp dari pengolahan kering (P4), pulp dari limbah produksi wine coffee (P5) dan pulp dari limbah petani (P6). Faktor kedua yaitu lama penyeduhan (H) yang terdiri atas 3 taraf yaitu (H1 = 4 menit, H2 = 6 menit dan H3 = 8 menit). Parameter yang diamati meliputi nilai pH, total padatan terlarut dan total fenol. Hasil penelitian menunjukkan bahwa perlakuan pulp kopi dan lama seduhan berpengaruh terhadap nilai pH dan total padatan terlarut. Nilai total fenol seduhan cascara hanya dipengaruhi oleh lama penyeduhan cascara. Cascara dengan total fenol tertinggi diperoleh pada pembuatan cascara dari pulp secara natural dengan penyeduhan 8 menit.

Ekstraksi Oleoresin dari Limbah Penyulingan Pala Menggunakan Ultrasonik Normalina Arpi; Satriana Satriana; Kiki Rezekiah
Jurnal Rekayasa Kimia & Lingkungan Vol 9, No 4 (2013): Jurnal Rekayasa Kimia & Lingkungan
Publisher : Chemical Engineering Department, Syiah Kuala University, Banda Aceh, Indonesia

Penelitian ini bertujuan untuk mempelajari pengaruh ukuran partikel limbah penyulingan pala (Myristica fragrans Houtt.) dan suhu ekstraksi terhadap rendemen dan mutu oleoresin pala yang dihasilkan pada proses ekstraksi pelarut menggunakan bantuan ultrasonik. Etanol mutu teknis (technical grade) digunakan sebagai pelarut. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan ulangan sebagai kelompok yang terdiri dari ukuran partikel bahan (P) yaitu P1= 10 mesh, P2= 40 mesh dan P3= 60 mesh dan suhu ekstraksi (S) yaitu S1= 40oC, S2= 50oC dan S3= 60oC. Analisis oleoresin pala yang dilakukan meliputi analisis awal (kadar air dan kadar abu) dan analisis akhir (bobot jenis, indeks bias, dan sisa pelarut). Hasil penelitian menunjukkan ukuran partikel dan suhu ekstraksi berpengaruh terhadap rendemen dan mutu oleoresin yang dihasilkan. Rendemen tertinggi sebesar 7,16% diperoleh pada ukuran partikel 10 mesh dan suhu 60oC. Hasil analisis bobot jenis oleoresin menunjukkan bahwa bobot jenis tertinggi yaitu 1,250 dihasilkan pada suhu ekstraksi 50oC. Sementara itu, hasil analisis indeks bias oleoresin menunjukkan bahwa ukuran partikel dan suhu ekstraksi memberikan pengaruh yang sangat nyata terhadap oleoresin pala dimana ukuran partikel 40 mesh pada suhu ekstraksi 40oC dan 60oC serta ukuran partikel 60 mesh pada suhu 50oC memiliki nilai indeks bias yang lebih tinggi yaitu berkisar antara 1,476 hingga 1,480. Hasil analisis sisa pelarut juga menunjukkan bahwa ukuran partikel dan suhu ekstraksi berpengaruh terhadap tingginya sisa pelarut, dimana ukuran partikel 10 mesh mengandung sisa pelarut 0,229% dan suhu ekstraksi 40oC mengandung sisa pelarut 0,265%.

Pembuatan Minyak Kemenyan (Minyak Obat Tradisional Khas Aceh) dengan Variasi Jenis Bahan Baku Minyak dan Konsentrasi Bahan Pewangi Normalina Arpi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 1 (2013): Vol.(5) No.1, February 2013
Publisher : Agricultural Faculty

“Minyak kemenyan” is one of Aceh’s unique products made from “pliek u” oil that is coconut oil produced traditionally from fermented coconut. Process in making minyak kemenyan is still traditional using main raw material pliek u oil, benzoe, and pleasant smell herbal which resulted in specific scent of minyak kemenyan. The oil is believed by Acehnese can cure some diseases and often use as a medicinal oil.The aim of this research is to study effects of using variety of vegetable oils (pliek u oil, hot extracted copra oil, and palm oil), and scented herbal concentration on the quality of minyak kemenyan. A randomized block design arranged factorially with three replicates was used. Product analysis were acid value, peroxide value, ester value, and sensory evaluation on smell and color of minyak kemenyan.Traditional purifying process of pliek u oil, and copra oil decreased the acid, peroxide, and iodine values of the oils. Whereas scented herbal concentration caused no significant effect on any quality values of minyak kemenyan. Processing the vegetable oils into minyak kemenyan caused slightly increased in the acid and iodine values, but significantly decreased the peroxide value of that made from pliek u oil. The best treatment was minyak kemenyan produced using pliek u oil with acid value of 6.20 mg KOH/g, peroxide value of 18,20 mgO2/100g sampel, iodine value of 4.53 Iod/100 g, ester value of 173.96 mg NaOH/g, smell and color prefered by panelist with scores of 3.0 (=ordinary) and 3.6 (=like), respectively.Keywords: traditional product, “minyak kemenyan”, “pliek u oil”, benzoe, scented herbal

Kombinasi Antioksidan Alami α-tokoferol dengan Asam Askorbat dan Antioksidan Sintetis BHA dengan BHT dalam Menghambat Ketengikan Kelapa Gongseng Giling (U Neulheu) selama Penyimpanan Normalina Arpi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 2 (2014): Vol.(6) No.2, June 2014
Publisher : Agricultural Faculty

Roasted coconut paste (Acehnese: u neulheu) containing high fat (± 70 %) which can cause rancidity. The purpose of this research is to determine the appropriate antioxidant, and the combination of antioxidants to inhibit rancidity of roasted coconut paste during storage. The experiment was conducted using a randomized block design (RBD) with 3 factors. Factor A is a combination of antioxidants, there are two levels ie α-tocopherol : ascorbic acid (A1), and BHA : BHT (A2). Factor K is the concentration of antioxidants, there are 3 levels ie 0.02 % : 0 % (K1), 0.01 % : 0.01 % (K2), and 0 % : 0.02 % (K3). Factor P is the storage time, there are two levels ie 0 months (P1) and 2 months (P2). The results showed that the antioxidant α-tocopherol, BHA, and BHT, singly or not combined, function equivalently to inhibit the increase of free fatty acids and peroxide number. All three of these antioxidants function better than ascorbic acid. Synergism effect was seen in ascorbic acid in combination with α-tocopherol, but not in BHA with BHT. After stored for 2 months, there were an increase (P≤0,01) in water content, acid number, and peroxide number of roasted coconut paste. Natural antioxidant α-tocopherol (0.02 %), the combination of α-tocopherol with ascorbic acid (0.01 % : 0.01 %), and the synthetic antioxidants BHA with BHT (single or in combination ) can inhibit fat oxidation and rancidity of roasted coconut paste up to 2 months of storage.

Kajian Pembuatan Cokelat Batang dengan Metode Tempering dan Tanpa Tempering Eti Indarti; Normalina Arpi; Slamet Budijanto
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 5, No 1 (2013): Vol.(5) No.1, February 2013
Publisher : Agricultural Faculty

This research is aimed to improve stability of milk chocolate bars by tempering process. The making of chocolate bars consisted of two formulations, namely a higher fat bar (40%) and low fat bar (21.5%).The study includes the chocolate bar preparation with and without tempering results. The melting point of milk chocolate bars that use cocoa butter tempering (L1) is higher than the milk chocolate bars that use fat without tempering (L2) for all treatments. Solid fat content (SFC) of F1 has higher solid phase at room temperature (55-60%) in all treatments compared with milk chocolate bar F2 (40-43%) and chocolate produced by UKM (Malaysia) 40-48 % and soccolatte 35-38% at the same temperature (350C). Blooming was not formed on the milk chocolate bars containing cocoa butter L1, while the milk chocolate bars showed blooming with L2 treatment.Keywords: chocolate bar, tempering, moulding, melting point, solid fat content, blooming

Pemanfaatan Ragi Tapai dan Getah Buah Pepaya pada Ekstraksi Minyak Kelapa secara Fermentasi Cut Erika; Yunita Yunita; Normalina Arpi
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 1 (2014): Vol.(6) No.1, February 2014
Publisher : Agricultural Faculty

(The Use of Tapai Yeast and Papaya Fruit Sap on Coconut Oil Extraction By Fermentation)ABSTRACT. In Aceh, coconut oil extraction is traditionally done through a natural fermentation of fresh coconut meat to produce simplah and pliuk u oil. Simplah oil and pliek u oil have high level of moisture content, free fatty acids, and peroxide value due to long fermentation process. The study was conducted by using the fresh shredded coconut meat. Then mixed with tapai yeast and papain from immature papaya fruit sap and were fermented for 48, 72, and 96 hours respectively. The yield of coconut oil produced in this study was from 8.53 % - 19.0 %, moisture content 12.58 - 2.66 %, free fatty acid content 3.29 % - 11:55 %, and peroxide value 0.76 - 1.75 mg O2/g of oil sample. The highest yield of coconut oil was obtained in the control treatment which significantly different from other treatments. The highest moisture content and free fatty acid were obtained on the treatment of using tapai yeast during fermentation process of coconut oil and did not meet the requirements set by the Indonesian National Standard (SNI 01-2902-1982), while the peroxide value of coconut oil produced in various treatment have met the criteria of SNI. The average organoleptic score of coconut oil color 3.38 (from moderate to clear) which the highest score was obtained on fermented coconut oil with the addition of tapai yeast. The highest hedonic score of aroma was found in the coconut oil fermented with the addition of papain from papaya fruit sap with fermentation time of 48 hours is 2.9 (from dislike to moderate).

Pengaruh Perendaman Kitosan dan Gelatin Selama Penyimpanan Terhadap Mutu Fisik, Kimia dan Organoleptik Keumamah Dengan Kemasan Berbeda. Resaldy Novrianto; Normalina Arpi; Fahrizal Fahrizal
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 1 (2022): Februari 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Keumamah adalah hasil olahan tradisional Aceh yang terbuat dari ikan tongkol, tuna ataupun cakalang yang direbus kemudian dikeringkan dibawah sinar matahari. Tekstur keumamah setengah kering tidak sekeras keumamah kering, tapi kurang awet. Pelapisan edible coating berbasis khitosan dapat berfungsi sebagai pengawet alami keumamah sehingga dapat memperpanjang masa simpan. Tujuan penelitian ini yaitu untuk mempelajari pembuatan keumamahsetengah kering dengan atau tanpa penambahan kitosan dan atau gelatin, menentukan karakteristik mutu kimia, organoleptik dan melihat perubahan selama penyimpanan 25 dan 30 hari dalam kemasan tidak vakum atau vakum.Penelitian menggunakan Rancangan Acak Kelompok (RAK) 3 faktor yaitu faktor perendaman (K),K1= tanpa bahan perendam (kontrol), K2= perendaman dengan larutan kitosan 1,5%, dan K3= perendaman dalam campuran larutan kitosan 1,5% dan gelatin 3%. Faktor kedua, pengemasan (P), P1= pengemasan tidak vakum, dan P2= pengemasan vakum. Faktor ketiga,masa penyimpanan (L), L1 = 25 hari, L2= 30 hari.Analisis yang dilakukan adalah penentuan kadar air, angka lempeng total, pH, kadar protein, dan uji organoleptik deskripsi aroma, warna, tekstur dan overall.Hasil penelitian menunjukkan bahwa kadar air, jumlah mikroorganisme, pH , dan protein lebih rendah pada keumamah yang dikemas vakum. Kadar airkeumamah dalam kemasan tidak vakum 11,53 % dan yang dikemas vakum 8,26%, nilai angka lempeng berkisar antara 15 x 106 koloni/g – 300 x 106 koloni/g. Nilai rata-rata pH 7,19. Nilai rata-rata protein sebesar 4,21. Nilai rata-rata aroma yaitu sebesar 4,09 (kuat).Nilai rata-rata warna sebesar 3,08 (netral). Nilai rata-rata tekstur sebesar 3,08 (netral) dan untuk nilai rata-rata overall yaitu sebesar 2,58 (netral).

Pengaruh Penambahan Kokoa Terhadap Mutu Kimia Dan Sensori Minuman Kopi-Kakao Salsabila Salsabila; Heru Prono Widayat; Normalina Arpi
Jurnal Ilmiah Mahasiswa Pertanian Vol 7, No 1 (2022): Februari 2022
Publisher : Fakultas Pertanian, Universitas Syiah Kuala

Abstrak. Penelitian ini bertujuan untuk mempelajari dan menentukan beberapa kandungan kimia dan tingkat kesukaan minuman yang dibuat dari berbagai rasio bubuk kopi arabika dan kokoa. Analisis yang dilakukan terhadap campuran bubuk kopi-kokoa yaitu kadar air dan kadar lemak. Analisis pada minuman atau seduhan kopi-kokoa yaitu kadar kafein, total fenol, penghambatan DPPH, dan uji organoleptik hedonik terhadap warna, aroma, rasa, tekstur, aftertaste, dan overall. Hasil penelitian menunjukkan rasio bubuk kopi dan kokoa (C) berpengaruh nyata terhadap kadar air campuran bubuk kopi-kokoa, kafein, penghambatan DPPH, tekstur, aftertaste dan overall minuman kopi-kokoa. Jenis kokoa (V) berpengaruh sangat nyata terhadap kadar lemak bubuk campuran kopi-kokoa dan tingkat kesukaan terhadap aroma minuman kopi-kokoa dan berpengaruh nyata terhadap total fenol minuman kopi-kokoa. Interaksi kedua perlakuan berpengaruh nyata terhadap tingkat kesukaan rasa minuman kopi-kokoa. Hasil penelitian ini menunjukkan bahwa kadar air yang dikandung campuran bubuk kopi-kokoa 2,67%-3,83%, kadar lemak 12,64% -14,15%. Sedangkan minuman kopi-kokoa yang dihasikan mengandung kafein 0,98%-1,24%, total fenol 0,36 mg/L-0,50 mg/L dan penghambatan DPPH 53,47%-71,71%. The Effect Of Additional Cocoa On Chemical And Sensory Quality Of Coffee-Cocoa BeverageAbstract. This research aims to learn and determine some of the chemical content and level of preference of drinks made from various ratios of Arabica coffee and Cocoa grounds. The analysis was carried out on the coffee-cocoa powder mixture, which is water content and fat content. Analysis of coffee-cocoa drinks included caffeine content, total phenol, inhibition of DPPH (2,2-diphenyl-1-picrylhydrazyl), and hedonic organoleptic tests on color, aroma, taste, texture, aftertaste, and overall. The results showed that the ratio of coffee and cocoa powder (C) had a significant effect on the water content of the coffee-cocoa mixture, caffeine, DPPH inhibition, texture, aftertaste and overall coffee-cocoa drinks. The type of cocoa (V) had a very significant effect on the fat content of the coffee-cocoa mixture powder and the level of preference for the aroma of the coffee-cocoa drink and significantly on the total phenol of the coffee-cocoa beverage. The interaction of the two treatments had a significant effect on the level of preference for coffee-cocoa drinks. The results of this research indicate that the water content of the coffee-cocoa mixture is 2.67%-3.83%, fat content is 12.64% -14.15%. While the coffee-cocoa beverage produced contains caffeine 0.98%-1.24%, total phenol 0.36 mg/L-0.50 mg/L and DPPH inhibition 53.47%-71.71%.

Co-Authors Anwar Fuadi Asmawati Asmawati Cut Erika Dian Hasni, Dian Eko Heri Purwanto Eti Indarti Eti Indarti Eva Murlida Fahrizal Fahrizal Faidha Rahmi, Faidha Heru Prono Widayat Heru Prono Widayat Kiki Rezekiah M. Ikhsan Sulaiman Marwan Marwan Moh. Sahlan Limbong Muhamad Dani Supardan Muhammad Dani Supardan Mulizani Mulizani Murna Muzaifa Pocut Nurul Alam Resaldy Novrianto Rita Andini Ruslan Ruslan Salsabila Salsabila Satriana Satriana Satriana Satriana Slamet Budijanto Sofia Rahmi Taskiyatun Nufus Winny Erfisa Yanti Meldasari Lubis Yuliani Aisyah Yunita Yunita Yusya Abubakar

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