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Pengaruh Perbedaan Persentase Penambahan Gliserin dan Konsentrasi Larutan Ekstrak Gambir Terhadap Beberapa Sifat Fisika dan Kadar Tanin Tinta Stempel Silfia Silfia; Hendri Muchtar; Failisnur Failisnur
Jurnal Litbang Industri Vol 5, No 1 (2015)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Gambier extract derived from leaves of Uncaria Gambier Roxb contain catechin and tannin which belonged to polyphenolic compounds. Gambier extract when added with ferosulfat salt will form a complex compound that can give a green color to black and can be used as a dye in the stamp ink. This study aims was to see how far the effect of adding glycerin and concentration of the Gambier extract solution against some physical properties and levels of tannin stamp ink. The ink manufacturing was done through a washing process of gambier, filtering, cube black manufacture, dissolution and formulation. The making of the stamp ink was done by a non factorial completely randomized design with a variation of the concentration of glycerin Ao = Without the addition of glycerin, A1 = 15% = 20% A2, A3 and A4 = 25% = 30% and the concentration of the extract gambier B1 = 20%, B2 = 25% = 30% B3, B4 and B5 = 35% = 45%. Results of the research showed that the addition of glycerin could increase some physical properties, especially against the homogenity of the ink. The best treatment was obtained on the use of gambier extracts 35% (B3) with pH 3.27, total solids 41.33%, tannin content 2.5788%, visual observation of color strength was clear and flat, viscosity was medium, not expand and not sticky, and homogeneous.ABSTRAKGambir berasal dari ekstrak daun tanaman Uncaria Gambier Roxb, mengandung senyawa katechin dan tanin yang termasuk golongan senyawa polifenol. Ekstrak gambir jika ditambahkan dengan garam ferosulfat akan membentuk senyawa komplek yang dapat memberikan warna hijau sampai hitam dan dapat digunakan sebagai pewarna pada tinta stempel. Penelitian ini bertujuan untukmelihat sejauh mana pengaruh penambahan gliserin dan konsentrasi larutan ekstrak gambir terhadap beberapa sifat fisika dan kadar tanin tinta stempel. Pembuatan tinta dilakukan melalui proses pencucian gambir, penyaringan, pembuatan cube black, pelarutan dan formulasi. Pembuatan tinta stempel dilakukan dengan rancangan acak lengkap non faktorial dengan variasi konsentrasi gliserin (0%, 15%, 20%, 25%, dan 30%) dan konsentrasi ekstrak gambir (25%, 30%, 35%, 40%, dan 45%). Hasil penelitan menunjukkan bahwa penambahan gliserin dapat meningkatkan beberapa sifat fisika terutama terhadap homogenitas tinta. Perlakuan terbaik diperoleh pada penggunaan ekstrak gambir 35% dengan pH 3,27, padatan total 41,33%, kadar tanin 2,58%, pengamatan visual terhadap kekuatan pewarnan jelas dan rata, kekentalan sedang, tidak mengembang dan tidak lengket serta homogen.

Efek Perlakuan Pendahuluan Terhadap Kandungan Nutrisi Makro Rendang Belut Failisnur Failisnur; Silfia Silfia
Jurnal Litbang Industri Vol 2, No 1 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v2i1.596.19-26

Eel (Monopterus albus Zuieuw) is a much prefered food because the taste is good, and the potential spread evenly, high nutrient content and medicinal. Product of eel rendang can be an alternative to increase consumer acceptance and provide meaningful choices for food lovers of the eel. Research conducted with a variety of pre-treatment of raw materials in the form of fresh eel, baked and fried eel before the cooking of rendang, and then analyzed the nutritional content that includes water content, proteins, fats, organoleptic and resistance storage consisted of moisture content, peroxide number and organoleptic visually. Research results showed that the best treatment was the use of baked eel first before cooking process as the preferred flavor, texture, and aroma with the score were 4,7 ; 4,8 and 4,3 respectively. The chemical testing showed low content of fat and water that was 9.93% and 24.42% respectively and high protein content that was 32,02%. The product still resistant until 3 months of storage with water content 16,2% and peroxide number 9,2 as well as flavor, aroma and texture were still good.ABSTRAKBelut (Monopterus albus Zuieuw) merupakan bahan pangan hewani yang banyak digemari karena rasanya cukup enak, potensi dan penyebaran merata, kandungan gizi tinggi dan juga berkhasiat obat. Pengolahan belut menjadi rendang belut dapat menjadi alternatif dalam meningkatkan penerimaan konsumen dan memberikan pilihan berarti bagi penikmat makanan dari belut. Penelitian dilakukan dengan berbagai perlakuan pendahuluan terhadap bahan baku belut berupa belut segar, belut yang dibakar dan belut yang digoreng sebelum dilakukan proses perendangan, kemudian dianalisis kandungan nutrisinya yang meliputi kadar air, protein, lemak dan organoleptik serta ketahanan simpannya meliputi kadar air, bilangan peroksida dan organoleptik secara visual. Hasil penelitian menunjukkan bahwa perlakuan terbaik adalah penggunaan belut yang dibakar terlebih dahulu sebelum dilakukan proses perendangan dimana dari hasil uji organoleptik lebih disukai panelis dengan nilai skala hedonik 4,7; 4,8 dan 4,3 berturut-turut untuk rasa, tekstur, dan aroma. Dari hasil uji kimia didapatkan kadar air dan lemak yang rendah yaitu 9,93% dan 24,42%, kadar protein yang lebih tinggi yaitu 32,02%. Produk masih tahan sampai 3 bulan penyimpanan dengan kadar air setelah 3 bulan 16,2% dan bilangan peroksida 9,2 serta rasa, aroma dan tekstur masih baik.

Pengaruh Penggunaan Cassiavera (Cinnamommum burmannii) Mutu Rendah Terhadap Kualitas Oleoresin Silfia Silfia
Jurnal Litbang Industri Vol 3, No 2 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v3i2.630.109-115

Low grade cinnamon (Cinnamommum burmannii) such as grade B, C , KA, KB and KC is cinnamon produced from bark of twigs and branches, the most part of them is not scraped with clean, range of color between brownish dark yellow to blackish brown, less spicy flavor, and consists of chips. The purpose of this research to increase the added value of low grade Cassiavera became oleoresin in order to be more efficient of its utilize in industry and avoid from contamination of microorganisms so that can be improved the economic value. The research was conducted with variations of source of Cassiavera raw materials that consisted of treatment A (Cassiavera grade A as a control), B (Cassiavera grade C), C (Cassiavera grade A broken, D (Cassiavera grade KB), and E (Cassiavera grade KC). To produce oleoresin, Cassiavera powder 40 mesh sieve was extracted for 2x2.5 hours at 50°C in 95% ethanol in ratio 1:6. Results of the research were obtained that the best treatment come from Cassiavera grade A broken with the highest yield of oleoresin and cinnamaldehyde obtained were 32.85% and 62.84%, low specific gravity 1.008 and refractive index 1.507, moreover results of the moisture content and ash content analysis of raw material were 10.97% and 2.982% respectively.ABSTRAKCassiavera (Cinnamommum burmannii) mutu rendah (grade B, C, KA , KB dan KC) merupakan cassiavera yang berasal dari kulit ranting dan dahan, sebagian besar tidak terkikis dengan bersih, berwarna kuning tua kecoklatan sampai coklat kehitaman, rasa kurang pedas, dan terdiri dari kepingan. Tujuan penelitian adalah untuk meningkatkan nilai tambah cassiavera mutu rendah menjadi oleoresin agar penggunaannya dalam industri lebih effisien dan terhindar dari pencemaran mikroorganisme sehingga dapat ditingkatkan nilai ekonomisnya. Penelitian dilakukan dengan memvariasikan sumber bahan baku cassiavera yaitu perlakuan A (Casiavera mutu A, sebagai kontrol), B (Cassiavera mutu C), C (Cassiavera mutu A pecahan), D (Cassiavera mutu KB), dan E (Cassiavera mutu KC). Dalam pembuatan oleoresin, cassiavera diekstrak selama 2x2,5 jam pada suhu 50°C dengan pelarut etanol teknis 95% dengan perbandingan 1:6 dari bubuk cassiavera yang lolos ayakan 40 mesh. Dari hasil penelitian diperoleh perlakuan terbaik berasal dari cassiavera A pecahan dengan rendemen oleoresin dan sinamaldehid tertinggi yaitu 32,85% dan 62,84%, berat jenis dan indek bias yang rendah yaitu 1,008 dan 1,507 serta kadar air dan kadar abu bahan baku adalah 10,97% dan 2,982%.

Pengaruh Jenis Starter untuk Meningkatkan Effisiensi Waktu Fermentasi dan Analisis Proksimat Biji Kakao Silfia Silfia; Kamsina Kamsina; Yulia Helmi Diza; Wilsa Hermianti
Jurnal Litbang Industri Vol 7, No 1 (2017)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Process of cocoa beans fermentation is done to destroy pulp and occurrence of chemical reactions, biochemistry, and physical changes in cocoa seeds. The purpose to improve the chemical content, to develop formation of taste, color, and compound of distinctive aroma of chocolate. This research was conducted by observing influence of starter type to improve fermentation time efficiency and proximate analysis. The purpose of research was to shorten fermentation time, so that farmer group can shorten fermentation time and reduce expenditure. The study design was a factorially complete randomized design. The treatments for cleaved cocoa seeds were type of starter added and length of fermentation. The starter type given were 1% tape starter and 1% bread starter with fermentation length 48, 72, and 96 hours. Each treatment was performed with 4 replications. The results showed that in the treatment of 1% tape starter and treatment of fermentation lenght 96 hours (the 4th day) gave optimum result with content of water 7.22%, ash 3.45%, fat 50.56%, and protein 15.21%.ABSTRAK Proses fermentasi biji kakao dilakukan untuk menghancurkan pulpa dan terjadinya reaksi kimia, biokimia, dan perubahan fisika dalam keping biji. Tujuannya untuk memperbaiki kandungan kimia, dapat mengembangkan pembentukan calon rasa, warna, dan senyawa aroma khas cokelat. Penelitian ini dilakukan dengan melihat pengaruh jenis starter untuk meningkatkan efisiensi waktu fermentasi dan analisis proksimat biji kakao. Tujuan dari penelitian adalah untuk mempersingkat waktu fermentasi, sehingga diharapkan kelompok tani dapat memperpendek waktu fermentasi dan mengurangi pengeluaran. Rancangan penelitian adalah rancangan acak lengkap (RAL) secara faktorial. Perlakuan untuk biji kakao yang telah dibelah yaitu jenis starter yang ditambahkan dan lama fermentasi. Jenis starter yang diberikan adalah 1% starter tape dan 1% starter roti dengan lama fermentasi 48, 72, dan 96 Jam. Masing-masing perlakuan dilakukan dengan 4 kali ulangan. Hasil penelitian menunjukkan bahwa pada perlakuan pemberian 1% starter tape dan perlakuan lama fermentasi 96 jam (hari ke-4) memberikan hasil optimal, yaitu kadar air 7,22%, abu 3,45 %, lemak 50,56%, dan protein 15,21%.

Pengaruh Beberapa Jenis Talas (Xanthosoma sp) dan Bahan Fortifikasi Pangan dalam Pembuatan Mie Wilsa Hermianti; Silfia Silfia
Jurnal Litbang Industri Vol 1, No 1 (2011)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Noodle is a food product processed from wheat flour is very popular among many people because it is easy and fast in the serving as well as glut so it is often used as a food substitute for rice. To anticipate and reduce dependence on wheat, the making of noodles can be replaced with crops such as taro tubers. Taro plant is one of the major crops among the various types of tubers in the tropics as a source of carbohydrate.There are 60 local varieties of taro reported in West Sumatra, but only three types of taro are easily found in the market. They are purple stems Colocasia esculenta, green stems Colocasia esculenta and kimpul taro (Xanthosoma sagittifolium). Research was carried out by combination of treatment type of taro and fortification materials (red sweet potatoes, carrots, and spinach) to enrich the nutrional and to vary the appearance of noodles. Organoleptic tests of the noodle produced including color, aroma, flavor, texture, and analysis of water content, ash content, protein, crude fiber, carbohydrates and fats as well as observations of the shelf life of the products based on water content and visual appearance for 3 months of storage. Research results indicate that the optimal results was the treatment of taro noodle from kimpul taro substitute with 50% flour and 7% additional material of spinach (T2P3). The taro noodles product had moisture content of 7.40%, 64.54% of carbohydrate, crude fiber of 2.71%, protein content of 11.81%, 11.19% of fat, calorific value of 405.5 calorie and organoleptic tests were preferred by panelists.ABSTRAKMie merupakan produk pangan hasil olahan tepung terigu yang sangat disukai berbagai kalangan masyarakat karena mudah dan cepat dalam penyajian serta mengenyangkan sehingga sering dijadikan sebagai makanan pengganti nasi. Untuk mengantisipasi dan mengurangi ketergantungan terhadap terigu dalam pembuatan mie dapat disubsitusi dengan tanaman umbi-umbian seperti talas. Tanaman talas adalah salah satu jenis tanaman utama diantara bermacam umbi-umbian di daerah tropis sebagai sumber karbohidrat. Tanaman talas juga banyak jenisnya, di Sumatera Barat dilaporkan ada 60 varietas lokal talas namun yang banyak ditemui di pasaran adalah dari jenis Colocasia esculenta batang ungu dan batang hijau serta kimpul (Xanthosoma sagittifolium). Penelitian dilakukan dengan perlakuan jenis talas dan bahan fortifikasi untuk memperkaya gizi dan variasi penampilan mie yakni penggunaan ubi jalar merah, wortel, dan bayam. Uji organoleptik terhadap mie yang dihasilkan meliputi warna, aroma, rasa dan tekstur dan analisis kadar air, kadar abu, protein, serat kasar, karbohidrat dan lemak serta pengamatan daya simpan yakni kadar air dan penampakan secara visual selama 3 bulan penyimpanan. Hasil penelitan menunjukkan bahwa perlakuan yang memberikan hasil optimal adalah pada perlakuan pembuatan mie dari talas kimpul dengan subsitusi terigu 50% dan bahan tambahan bayam 7% (T2P3) dengan kadar air produk mie talas 7,40%, karbohidrat 64,54%, serat kasar 2,71%, kadar protein 11,81%, lemak 11,19%, nilai kalori 405,5 kalori dan uji organoleptik disukai oleh panelis.

Pengaruh Proses Pengolahan Terhadap Sifat Fisika dan Kimia Bubuk Kedelai Failisnur Failisnur; Firdausni Firdausni; Silfia Silfia
Jurnal Litbang Industri Vol 5, No 1 (2015)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Soybean powder is a functional product which contains high protein and isoflavones. Protein and isoflavones can prevent chronic and degenerative diseases. The processing can affect the composition especially protein and isoflavones mainly the physical properties of soybean powder. The purpose of the research was to evaluate the effect of processing on the physical and chemical properties in order to produce soybean powder to develop the applications in food and pharmaceutical industries. The soybean was processed through a few treatments, roasting, soaking, steaming, boiling, and without treatments as a comparator. The results showed that the processing of immersion, roasting, steaming, and boiling decreased bulk density until 0.06, wettability 8 seconds, protein content 10.87%, and crude fiber 4.85%. However, the isoflavone content of soybean powder increased to 0.077% and water content 2.18% compared to soybean powder without processing.ABSTRAKBubuk kedelai merupakan produk fungsional mengandung protein yang tinggi dan isoflavon. Protein dan isoflavon dapat mencegah penyakit kronis dan degeneratif. Proses pengolahan dapat mempengaruhi komposisi terutama protein dan isoflavon serta sifat fisika dari bubuk kedelai. Tujuan penelitian ini adalah untuk mengevaluasi pengaruh proses pengolahan terhadap sifat fisika dan kimia kedelai bubuk guna mengembangkan aplikasi dalam industri makanan dan farmasi. Kedelai diolah dengan beberapa proses, yaitu: penyangraian, perendaman, pengukusan dan perebusan, serta tanpa pengolahan sebagai pembanding. Hasil penelitian menunjukkan bahwa proses perendaman, penyangraian, pengukusan dan perebusan menurunkan densitas kamba hingga 0,06, wettability 8 detik, kadar protein 10,87% dan serat kasar 4,85%. Akan tetapi, kandungan isoflavon bubuk kedelai naik hingga 0,077% dan kadar air 2,18% dibandingkan dengan bubuk tanpa pengolahan.

Pengaruh Beberapa Jenis Talas (Xanthosoma sp) dan Bahan Fortifikasi Pangan dalam Pembuatan Mie Wilsa Hermianti; Silfia Silfia
Jurnal Litbang Industri Vol 1, No 1 (2011)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Noodle is a food product processed from wheat flour is very popular among many people because it is easy and fast in the serving as well as glut so it is often used as a food substitute for rice. To anticipate and reduce dependence on wheat, the making of noodles can be replaced with crops such as taro tubers. Taro plant is one of the major crops among the various types of tubers in the tropics as a source of carbohydrate.There are 60 local varieties of taro reported in West Sumatra, but only three types of taro are easily found in the market. They are purple stems Colocasia esculenta, green stems Colocasia esculenta and kimpul taro (Xanthosoma sagittifolium). Research was carried out by combination of treatment type of taro and fortification materials (red sweet potatoes, carrots, and spinach) to enrich the nutrional and to vary the appearance of noodles. Organoleptic tests of the noodle produced including color, aroma, flavor, texture, and analysis of water content, ash content, protein, crude fiber, carbohydrates and fats as well as observations of the shelf life of the products based on water content and visual appearance for 3 months of storage. Research results indicate that the optimal results was the treatment of taro noodle from kimpul taro substitute with 50% flour and 7% additional material of spinach (T2P3). The taro noodles product had moisture content of 7.40%, 64.54% of carbohydrate, crude fiber of 2.71%, protein content of 11.81%, 11.19% of fat, calorific value of 405.5 calorie and organoleptic tests were preferred by panelists.ABSTRAKMie merupakan produk pangan hasil olahan tepung terigu yang sangat disukai berbagai kalangan masyarakat karena mudah dan cepat dalam penyajian serta mengenyangkan sehingga sering dijadikan sebagai makanan pengganti nasi. Untuk mengantisipasi dan mengurangi ketergantungan terhadap terigu dalam pembuatan mie dapat disubsitusi dengan tanaman umbi-umbian seperti talas. Tanaman talas adalah salah satu jenis tanaman utama diantara bermacam umbi-umbian di daerah tropis sebagai sumber karbohidrat. Tanaman talas juga banyak jenisnya, di Sumatera Barat dilaporkan ada 60 varietas lokal talas namun yang banyak ditemui di pasaran adalah dari jenis Colocasia esculenta batang ungu dan batang hijau serta kimpul (Xanthosoma sagittifolium). Penelitian dilakukan dengan perlakuan jenis talas dan bahan fortifikasi untuk memperkaya gizi dan variasi penampilan mie yakni penggunaan ubi jalar merah, wortel, dan bayam. Uji organoleptik terhadap mie yang dihasilkan meliputi warna, aroma, rasa dan tekstur dan analisis kadar air, kadar abu, protein, serat kasar, karbohidrat dan lemak serta pengamatan daya simpan yakni kadar air dan penampakan secara visual selama 3 bulan penyimpanan. Hasil penelitan menunjukkan bahwa perlakuan yang memberikan hasil optimal adalah pada perlakuan pembuatan mie dari talas kimpul dengan subsitusi terigu 50% dan bahan tambahan bayam 7% (T2P3) dengan kadar air produk mie talas 7,40%, karbohidrat 64,54%, serat kasar 2,71%, kadar protein 11,81%, lemak 11,19%, nilai kalori 405,5 kalori dan uji organoleptik disukai oleh panelis.

Pengaruh Proses Pengolahan Terhadap Sifat Fisika dan Kimia Bubuk Kedelai Failisnur Failisnur; Firdausni Firdausni; Silfia Silfia
Jurnal Litbang Industri Vol 5, No 1 (2015)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Soybean powder is a functional product which contains high protein and isoflavones. Protein and isoflavones can prevent chronic and degenerative diseases. The processing can affect the composition especially protein and isoflavones mainly the physical properties of soybean powder. The purpose of the research was to evaluate the effect of processing on the physical and chemical properties in order to produce soybean powder to develop the applications in food and pharmaceutical industries. The soybean was processed through a few treatments, roasting, soaking, steaming, boiling, and without treatments as a comparator. The results showed that the processing of immersion, roasting, steaming, and boiling decreased bulk density until 0.06, wettability 8 seconds, protein content 10.87%, and crude fiber 4.85%. However, the isoflavone content of soybean powder increased to 0.077% and water content 2.18% compared to soybean powder without processing.ABSTRAKBubuk kedelai merupakan produk fungsional mengandung protein yang tinggi dan isoflavon. Protein dan isoflavon dapat mencegah penyakit kronis dan degeneratif. Proses pengolahan dapat mempengaruhi komposisi terutama protein dan isoflavon serta sifat fisika dari bubuk kedelai. Tujuan penelitian ini adalah untuk mengevaluasi pengaruh proses pengolahan terhadap sifat fisika dan kimia kedelai bubuk guna mengembangkan aplikasi dalam industri makanan dan farmasi. Kedelai diolah dengan beberapa proses, yaitu: penyangraian, perendaman, pengukusan dan perebusan, serta tanpa pengolahan sebagai pembanding. Hasil penelitian menunjukkan bahwa proses perendaman, penyangraian, pengukusan dan perebusan menurunkan densitas kamba hingga 0,06, wettability 8 detik, kadar protein 10,87% dan serat kasar 4,85%. Akan tetapi, kandungan isoflavon bubuk kedelai naik hingga 0,077% dan kadar air 2,18% dibandingkan dengan bubuk tanpa pengolahan.

Pengaruh Jenis Starter untuk Meningkatkan Effisiensi Waktu Fermentasi dan Analisis Proksimat Biji Kakao Silfia Silfia; Kamsina Kamsina; Yulia Helmi Diza; Wilsa Hermianti
Jurnal Litbang Industri Vol 7, No 1 (2017)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Process of cocoa beans fermentation is done to destroy pulp and occurrence of chemical reactions, biochemistry, and physical changes in cocoa seeds. The purpose to improve the chemical content, to develop formation of taste, color, and compound of distinctive aroma of chocolate. This research was conducted by observing influence of starter type to improve fermentation time efficiency and proximate analysis. The purpose of research was to shorten fermentation time, so that farmer group can shorten fermentation time and reduce expenditure. The study design was a factorially complete randomized design. The treatments for cleaved cocoa seeds were type of starter added and length of fermentation. The starter type given were 1% tape starter and 1% bread starter with fermentation length 48, 72, and 96 hours. Each treatment was performed with 4 replications. The results showed that in the treatment of 1% tape starter and treatment of fermentation lenght 96 hours (the 4th day) gave optimum result with content of water 7.22%, ash 3.45%, fat 50.56%, and protein 15.21%.ABSTRAK Proses fermentasi biji kakao dilakukan untuk menghancurkan pulpa dan terjadinya reaksi kimia, biokimia, dan perubahan fisika dalam keping biji. Tujuannya untuk memperbaiki kandungan kimia, dapat mengembangkan pembentukan calon rasa, warna, dan senyawa aroma khas cokelat. Penelitian ini dilakukan dengan melihat pengaruh jenis starter untuk meningkatkan efisiensi waktu fermentasi dan analisis proksimat biji kakao. Tujuan dari penelitian adalah untuk mempersingkat waktu fermentasi, sehingga diharapkan kelompok tani dapat memperpendek waktu fermentasi dan mengurangi pengeluaran. Rancangan penelitian adalah rancangan acak lengkap (RAL) secara faktorial. Perlakuan untuk biji kakao yang telah dibelah yaitu jenis starter yang ditambahkan dan lama fermentasi. Jenis starter yang diberikan adalah 1% starter tape dan 1% starter roti dengan lama fermentasi 48, 72, dan 96 Jam. Masing-masing perlakuan dilakukan dengan 4 kali ulangan. Hasil penelitian menunjukkan bahwa pada perlakuan pemberian 1% starter tape dan perlakuan lama fermentasi 96 jam (hari ke-4) memberikan hasil optimal, yaitu kadar air 7,22%, abu 3,45 %, lemak 50,56%, dan protein 15,21%.

Pengaruh Perbedaan Persentase Penambahan Gliserin dan Konsentrasi Larutan Ekstrak Gambir Terhadap Beberapa Sifat Fisika dan Kadar Tanin Tinta Stempel Silfia Silfia; Hendri Muchtar; Failisnur Failisnur
Jurnal Litbang Industri Vol 5, No 1 (2015)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Gambier extract derived from leaves of Uncaria Gambier Roxb contain catechin and tannin which belonged to polyphenolic compounds. Gambier extract when added with ferosulfat salt will form a complex compound that can give a green color to black and can be used as a dye in the stamp ink. This study aims was to see how far the effect of adding glycerin and concentration of the Gambier extract solution against some physical properties and levels of tannin stamp ink. The ink manufacturing was done through a washing process of gambier, filtering, cube black manufacture, dissolution and formulation. The making of the stamp ink was done by a non factorial completely randomized design with a variation of the concentration of glycerin Ao = Without the addition of glycerin, A1 = 15% = 20% A2, A3 and A4 = 25% = 30% and the concentration of the extract gambier B1 = 20%, B2 = 25% = 30% B3, B4 and B5 = 35% = 45%. Results of the research showed that the addition of glycerin could increase some physical properties, especially against the homogenity of the ink. The best treatment was obtained on the use of gambier extracts 35% (B3) with pH 3.27, total solids 41.33%, tannin content 2.5788%, visual observation of color strength was clear and flat, viscosity was medium, not expand and not sticky, and homogeneous.ABSTRAKGambir berasal dari ekstrak daun tanaman Uncaria Gambier Roxb, mengandung senyawa katechin dan tanin yang termasuk golongan senyawa polifenol. Ekstrak gambir jika ditambahkan dengan garam ferosulfat akan membentuk senyawa komplek yang dapat memberikan warna hijau sampai hitam dan dapat digunakan sebagai pewarna pada tinta stempel. Penelitian ini bertujuan untukmelihat sejauh mana pengaruh penambahan gliserin dan konsentrasi larutan ekstrak gambir terhadap beberapa sifat fisika dan kadar tanin tinta stempel. Pembuatan tinta dilakukan melalui proses pencucian gambir, penyaringan, pembuatan cube black, pelarutan dan formulasi. Pembuatan tinta stempel dilakukan dengan rancangan acak lengkap non faktorial dengan variasi konsentrasi gliserin (0%, 15%, 20%, 25%, dan 30%) dan konsentrasi ekstrak gambir (25%, 30%, 35%, 40%, dan 45%). Hasil penelitan menunjukkan bahwa penambahan gliserin dapat meningkatkan beberapa sifat fisika terutama terhadap homogenitas tinta. Perlakuan terbaik diperoleh pada penggunaan ekstrak gambir 35% dengan pH 3,27, padatan total 41,33%, kadar tanin 2,58%, pengamatan visual terhadap kekuatan pewarnan jelas dan rata, kekentalan sedang, tidak mengembang dan tidak lengket serta homogen.

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