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All Journal Jurnal Litbang Industri Biopropal Industri Warta IHP (Warta Industri Hasil Pertanian) Jurnal Litbang Industri

Lukman Junaidi

Balai Besar Industri Agro

Author-ID : 3057052

Agriculture, Biological Sciences & Forestry Chemistry Industrial & Manufacturing Engineering

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Pengembangan Teknologi Pengolahan Serbuk Minyak Buah Merah (Pandanus conoideus Lamk) untuk Sediaan Bahan Tambahan Pangan Nami Lestari; Lukman Junaidi; Hendra Wijaya; Ning Ima Arie Wardayanie; Santi Ariningsih, M.Si
Warta Industri Hasil Pertanian Vol 38, No 2 (2021)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/wartaihp.v38i2.7371

Pemanfaatan minyak buah merah sebagai bahan tambahan pangan masih terbatas. Penelitian sebelumnya menghasilkan serbuk minyak buah merah yang menggumpal dan mempunyai kelarutan yang rendah dalam fase cair. Penelitian ini bertujuan mengembangkan teknologi dan formulasi pembuatan serbuk minyak buah merah yang tidak menggumpal serta mempunyai kelarutan dalam air dan kandungan beta karoten yang cukup tinggi. Metode penelitian dilakukan dengan penambahan proses homogenisasi sebelum proses pengeringan semprot dan variasi bahan pengisi (maltodekstrin dan siklodekstrin). Hasil penelitian menunjukkan mutu serbuk minyak buah merah dipengaruhi oleh proses homogenisasi menggunakan emulsifier (lesitin) sebelum dilakukan pengeringan dengan alat pengering semprot. Serbuk minyak yang dihasilkan berbentuk kristal, berwarna merah oranye dan teksturnya tidak menggumpal. Kadar β-karoten tertinggi didapat pada serbuk minyak buah merah dengan penambahan siklodekstrin (1:2), yaitu 5,97 mg/kg. Rendemen berkisar antara 16,5 – 29,8 % dan kelarutan berkisar antara 49,13 sampai 89,32%. Sedangkan Analisis morfologi menggunakan SEM memperlihatkan bahwa serbuk minyak buah merah berbentuk bulat tidak beraturan, tersebar secara merata dan tidak membentuk flokulasi dengan ukuran 20-70 µm.

(Natural Antioxidant : Source, Chemistry, and Extraction Technology) Lukman Junaidi
Warta Industri Hasil Pertanian Vol 22, No 02 (2005)
Publisher : Balai Besar Industri Agro

Antioxidant are subtances that when present in food or in the body at low concentration compared to that of an oxidizable substrate markedly delay or prevent the oxidation of that substrate. The mechanism by which antioxidants protect food from oxidation is by scavenging of free radicals via donation of an electron or a hydrogen atom,or by deactivation of metal ions and singlet oxygen. Natually occuring inhibitors of oxidation in food generally originate from plant-based materials.Antioxydant can be classified into groups based on how they work and where they are found.There have been a number of assay mathods developed to measure the capacity of antioxidant as pure compounds or in extract.These methods foccus on different mechanisms of the antioxidant such scavenging of oxygen and hydroxyl radicals,reduction of lipid peroxil radicals,chelation of metal ions,or inhibition of lipid peroxidation.The very common methods used were:ORAC,OSI,DPPH ,and TEAC.There are three principle,techniques that may be used to extract naturally occuring antioxidant:extraction using solvent solid-phase extraction,and supercritial carbondioxida extraction

(Study on Extraction of Theobromine from Cacao seed) Lukman Junaidi; Agus Sudibyo; Hendarti -
Warta Industri Hasil Pertanian Vol 24, No 01 (2007)
Publisher : Balai Besar Industri Agro

Study on Extraction of Theobromine from Cacao seed has been conducted. The study is aimed at evaluating the extraction of theobromine effectiveness using Pavia Method and the modification of Pavia Method. The modification of Pavia Method was based on variation of MgO level and variation of organic solvent used. The variation of MgO level were 6 gr, 3 gr, and 0 gr, and the variation of organic solvent used were etanol, chloroform, and etyl acetate. The result of study showed that there was no significance influence of variation of MgO level on the weight and concentration of theobromine extracted. While the variation of organic solvent used showed significance influence to the weight and concentration of theobromine extracted. The best extraction result was obtained when using ethanol when using ethanol as an organic solvent.

Proses Delignifikasi Limbah Pasar untuk Produksi Bioetanol Enny Hawani Loebis; Yuliasri Ramadhani Meutia; Lukman Junaidi; Rizal Alamsyah
Warta Industri Hasil Pertanian Vol 32, No 02 (2015)
Publisher : Balai Besar Industri Agro

Limbah organik pasar merupakan sumber biomassa yang cukup penting untuk dimanfaatkan menjadi bioetanol. Salah satu permasalahan dalam produksi bioethanol dari biomassa adalah adanya kandungan lignin yang sulit untuk diuraikan. Penelitian ini bertujuan untuk mempelajari proses delignifikasi limbah pasar untuk produksi bioetanol. Tahapan proses produksi bioetanol yang diamati meliputi proses delignifikasi serta hidrolisis enzimatis dan fermentasi. Hasil penelitian menunjukkan proses delignifikasi pada sabut kelapa dapat menurunkan kadar lignin sebesar 21,64 %. Proses fermentasi simultan menggunakan Trichoderma pada sabut kelapa menghasilkan bioetanol 0,07 % pada hari ke-4 dan hari ke-5. Fermentasi simultan menggunakan P. nalgiovense S11, menghasilkan bioetanol mulai pada hari ke-3, dan cenderung terjadi peningkatan sampai hari ke-5. Fermentasi simultan menggunakan P. nalgiovense S11 menghasilkan kadar bioetanol, untuk sabut kelapa maksimum 1,07%; kulit jagung maksimum 1%, dan tongkol jagung maksimum 5,51 %. Pada fermentasi terpisah menggunakan P. nalgiovense S11, pembentukan bioetanol untuk kulit jagung dan jerami terjadi pada hari ke-4 dan ke-5 maksimum 0,8%. Secara keseluruhan, bioetanol yang terbentuk dari proses fermentasi simultan lebih besar daripada proses fermentasi terpisah.

(Catechin and Epicatechin Analysis in Cacao Bean and Cacao products Using Liquid Chromatography Mass Spectrometry) Subagja -; Harmita -; Herman Suryadi; Lukman Junaidi
Warta Industri Hasil Pertanian Vol 26, No 02 (2009)
Publisher : Balai Besar Industri Agro

Cacao beans processing into product may affect active compound contents in the final products, especially catechin and epicatechin. Temperature treatments during cacao processing can induce epimerization reaction of (-)-epicatechin to be (-)-catechin. Therefore, catechin and epicatechin ratio in the samples would be change. The aim of the was to know imfluence during cacao beans processing, especially cathechin and epicatechin concentration. Samples taken during the process were cacao nib, cacao mass, cacao powder, and butter. Analysis of catechin and epicatechin in samples was carried out by liquid chromatography mass spectrometry. Analytical for catechin were using mobile phase A (0.1 %formic acid in deionized water) and mobile phase B (acetonitril-methanol = 50:50) at flow rate of 0.5 ml/min. gradient elution were set at 0 minutes (10%B), 15 minutes (35%B), 20 minutes (40%B), 30 minutes (50% B), 35 minutes (60% B), and 35.1 minutes (105 B). Mass sprectrometer was set at ESI voltage (-) 3500 volt, desolvation temperature 300 oC, nubelizer pressure 50 psi, desolvation gas 10L/min, and fragmentor voltage (-) 160 volt. Results of the research showed that of catechin and cacao nib, cacao mass and cacao powder were 1:21,7; 1:20,0; and respectively. Heat treatments during cacao mass processing sowed a decrease tendency of catechin and epicatechin concentrations.

(Natural Flavor: Production, Sources, Isolation and Recovery Techniques) Lukman Junaidi
Warta Industri Hasil Pertanian Vol 25, No 02 (2008)
Publisher : Balai Besar Industri Agro

A flavor is a substance which may be a single chemical entity, or a blend of chemicals of natural or synthetic origin whose primary purpose is to provide all or part of the particular flavor effect to any food or other product take in the mouth. A vast array of compounds may be responsible for the aroma of the food products, such as alcohols,aldehydes, eesters,dicarbonyls, short to medium-chain free fatty acids, methyls ketones, lactones, phenolic compounds.At present, due to the high cost or lack of availability of natural flavor extracts, most commercial flavorants are chemically synthesized, mostly from petroleum-derived precursors. Because chemical synthesis often uses environmentally unfreiendly production processes, it is desirable to switch to bioproduction, including the extraction from natural source, de novo microbial process (fermentation ), and bioconversion of natural precursos using micro-organisms or isolated enzymes.Natural flavour compounds usually exist at very low concentratiuons. To recover the flavour compounds at a purity of interest for practicial applications , flash distillation and adsorption are being used degradation as wellas high energy cosumption. These challenges inspire and encourage the development of a safer and more economical separation technique, such as: pervaporation techniques, head-space techniques, and supercritical fluid extraction.The scope of this paper covers the development in the bioflavor production, sources, isolation and recovery techniques.This paper is aimed at providing the information related on natural flavor issue which can be used as an additional information to the researcher on the natural falvor industry.

(Coleus amboinicus Lour) (Techno Economic Analysis of Production Unit of Torbangun (Coleus amboinicus Lour) Extraxt Powder) Lukman Junaidi; Tiurlan F. Hutajulu; Dadang Supriatna; Subagja -; Eddy Sapto Hartanto
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Torbangun leaves could be extraxted to produce powder whice could be used as a raw material for nutraceutical or medicenal industri. techno economic analysis was conducted to evaluate the financial viability of the production unit of torbangun extract powder. the results of analisis showed that the production unit of torbangun extract powder was very feasible financially. based on the techno economic analysis, the production unit of torbangun extract powder resulted the net present value (NPV) i.e. Rp 650.170.746, internal rate of return (IRR) i.e.36,73% and pay back period i.e. 2,72 years. the break oven point of the production unit of torbangun extract powder was Rp 242.979.681 per year and the based price was Rp 355.239 per kg. the sensitivity analysis showed that the viability of the production unit o torbangun extract powder was very sensitive to the changes in the raw material cost,product price,and yield of the process. on the other hand the changes in the investment cost, electricity, and and working days,ware not sensitive to the viability of production unit of torbangun extract powder.

Pengembangan Modifikasi Pengolahan Fruit Leather dari Puree Buah-buahan Tropis Nami Lestari; Rochmi Widjajanti; Lukman Junaidi; Mirna Isyanti
Warta Industri Hasil Pertanian Vol 35, No 1 (2018)
Publisher : Balai Besar Industri Agro

Buah-buahan di Indonesia beragam jenisnya, umumnya buah dikonsumsi segar. Pada saat buah-buahan berlebihan, perlu diolah menjadi produk awetan, diantaranya produk fruit leather. Penelitian ini bertujuan untuk mengembangkan proses produksi fruit leather dari beberapa buah tropis segar dan puree untuk peningkatan kualitas produk fruit leather. Penelitian terdiri dari penelitian pendahuluan untuk pencarian formulasi serta kondisi optimum proses (suhu dan lamanya pengeringan) dan penelitian lanjutan ditujukan untuk membuat produk fruit leather menggunakan bahan baku yang berbeda yaitu puree dan buah segar mangga gedong, mangga arumanis, jambu biji, dan strawberry. Formulasi dan kondisi proses berdasarkan pengolahan terbaik dari penelitian pendahuluan, lalu dilakukan uji organoleptik, dan uji mutu produk. Dari hasil penelitian didapat formula terbaik menggunakan gula (campuran gula kristal putih dan bubuk glukosa) serta bahan pengisi bubuk agar-agar. Proses pembuatan fruit leather terbaik adalah agar-agar dimasak bersama air sampai mendidih, dicampur dengan pure buah, gula pasir, bubuk glukosa, asam sitrat dan margarin cair, dihancurkan dengan menggunakan blender, dihamparkan di loyang yang telah dialasi plastik tipis, dikeringkan pada excalibur dehydrator pada suhu 480 selama 18 jam, produk dipotong-potong dan dikemas dalam plastik atau alumnium foil. Bahan baku terbaik untuk campuran fruit leather adalah buah mangga gedong segar, buah strawberry segar dan puree jambu biji.

(The Production of Chicken and Fish Feeds Using Some Substitution Materials) Rizal Alamsyah; Turlan F. Hutajulu; Mochamad Noerdin N.K; Lukman Junaidi
Warta Industri Hasil Pertanian Vol 17, No 1-2 (2000)
Publisher : Balai Besar Industri Agro

The study was aiming at investigating for both chicken and fish feet by using substitution materials which so far is used as by product. These substitution feeds were comprised of palm oil sludge, shrimp shell, gold snail, and by product from leather fleshing. Feed formulation, were based and Least square methods represented in Feedmania program and calculated by using computer. These raw materials can be substituted for amount parts of conventional materials e.g. yellow corn, soybean meal, and fish meal. Based on feed consumed for broiler chicken, it is obtained the result as follow feed convertion ratio (FCR) was 1.95/1, and the feed efficiency for fish was 41%.

(Research on effectiveness of Production of Palm Oil Biodiesel using Static-Mixer Reactor) Rizal Alamsyah; Lukman Junaidi; Enny Hawani Lubis
Warta Industri Hasil Pertanian Vol 27, No 02 (2010)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32765/warta ihp.v27i02.2614

Research on Effectivenes of Production of Palm Oil Biodiesel Using Static-Mixer Reactor has been conducted. The aim of research was to evaluate the faster and more effective of production process of biodiesel compare to the existing conventional mehod using blade-agitator. The production method investigated was related to application of Static-Mixer Reactor in the biodiesel production. The results show that application of Static-Mixer Reactor ij the biodiesel production give the faster trans-esterification reaction speed in producing Fatty Acid Methyl Ester/FAME compare to blade-agitator reactor. To produce FAME 96,5% as required in SNI Biodiesel (SNI 04-7182-2006), Static-Mixer Reactor only needs 15, 10, dan 5 minutes for temperature 50, 69 and 70 C . while blade-Mixer Reactor also could produce biodiesel with the viscosity and acid value better than biodiesel which produced by blade-agiitator reactor. The resultd also show that application of static mixer could produce biodiesel that meet the requirements of Indonesia Nasional Standar for Biodiesel (SNI) 04-7182-2006. These could be seen in the quality parameters related to acid value, glycerol total, viscocity, water content, and density.

Co-Authors A S Tariq Agus Sudibyo Dadang Supriatna Dede Abdurahman Eddy Sapto Hartanto Enny Hawani Loebis Enny Hawani Loebis Enny Hawani Lubis Harmita - Hendarti - Hendra Wijaya Herman Suryadi Irma Susanti Mirna Isyanti Mochamad Noerdin N.K Mochamad Noerdin NK Nami Lestari Ning Ima Arie Wardayanie Rizal Alamsyah Rochmi Widjajanti Santi Ariningsih, M.Si Subagja - Tiurlan F. Hutajulu Tiurlan F.Hutajulu Turlan F. Hutajulu Yang Yang Setiawan Yuliasri Ramadhani Meutia

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