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Trian Adimarta

Politeknik Negeri Ketapang

Author-ID : 3079242

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Social Sciences Veterinary

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KARAKTERISASI KADAR KALSIUM (Ca) PADA KAPUR DARI LIMBAH CANGKANG SIPUT MENARA (Turritella bacillum) (KAJIAN SUHU DAN WAKTU KALSINASI) Trian Adimarta; Marisa Nopriyanti
Partner Vol 24, No 2 (2019): Edisi November 2019
Publisher : Politeknik Pertanian Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35726/jp.v24i2.390

Penelitian ini bertujuan untuk mengetahui proses pembuatan kapur dari cangkang siput menara (Turitella bacillum) dengan metode kalsinasi serta melakukan karakterisasi kalsium (Ca) dengan menggunakan spektrofotometri UV-Vis.Pembuatan kapur dari cangkang siput menara (Turitella bacillum) dengan metode kalsinasi menggunakan tanur dilakukan dengan perlakuan suhu 700°C, 800°C, 900°C dengan waktu 3 jam, 5 jam, 7 jam. Kapur yang dihasilkan dari proses kalsinasi dilakukan dengan menggunakan alat spektrofotometer UV-Vis.Hasil analisis kapur dari cangkang siput menara menggunakan spektrofotometer UV-Vis menghasilkan kurva standar y = 0,0465x + 0,1073 dengan r2 = 0,9851 diperoleh hasil kadar kalsium rata-rata pada kapur cangkang siput menara dengan suhu kalsinasi 700oC selama 3 jam, 5 jam dan 7 jam = 0,043 ppm, 4,026 ppm, 6,176 ppm; suhu kalsinasi 800oC selama 3 jam, 5 jam dan 7 jam = 0,531 ppm, 4,402 ppm, 6,983 ppm; suhu kalsinasi 900oC selama 3 jam, 5 jam dan 7 jam = 0,854 ppm, 4,66 ppm, 6,983 ppm. Kata kunci: Cangkang Siput Menara (Turritella bacillum), Kalsinasi,CaO.

Pembuatan Tepung Labu Kuning (Kajian Penggunaan Suhu dan Lama Pengeringan) Trian Adimarta; Marisa Nopriyanti; Irianto SP; Defi
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Pumpkin (Cucurbita moschata Duch) is a type of vegetable plant and can be used for various types of food, Pumpkin that has been cut has a lower shelf life than in its whole state so it needs to be processed so it is not easily damaged so it needs to be processed into flour so that it can be processed into flour. durable. The purpose of this study was to determine how to make pumpkin flour and to find out the best treatment variations in making pumpkin flour. The research method in making flour uses variations in temperature and different drying times. Parameters to determine the difference from flour include water content, yield, and color. The results showed that the production of pumpkin flour started from cleaning the skin and seeds, washing, weighing, cutting into thin slices, drying, and sifting. The results of the analysis of the water content of 40oC treatment for 48 hours is 19.92%, 50oC treatment for 36 hours is 11.63%, and 60oC treatment for 24 hours is 10.36%, pumpkin flour yield is 51.56%, 17, 71%, and 14.63%, while the color analysis of the 40oC treatment was significantly different from the 50oC and 60oC treatment. Of the three treatments, 60oC was the best treatment.

Karakteristik Kimia dan Analisis Sensori Pada Dodol Nanas Dengan Perbandingan Tepung Ketan dan Tepung Beras Erick Radwitya; Marisa Nopriyanti; Trian Adimarta; Ely Ernayani
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

Dodol made from pineapple fruit ingredients is likely to add to the diversity of dodol that already exists in the market. In addition, it can also increase the economic value of pineapple fruit. The goal to be achieved is to determine the influence of various differences in the addition of glutinous rice flour and rice flour on the chemical and organoleptic properties of pineapple dodol. This type of research is to use an experimental method using a list of fingerprint analysis. The process of making pineapple dodol is made with four variations of the ratio of ingredients, namely the first addition of glutinous rice flour 15 gr and rice flour 5 gr, the second addition of glutinous rice flour 5 gr and rice flour 15 gr, the third addition of glutinous rice flour 20 gr and the fourth addition of rice flour. 20 gr. The water content contained in the D treatment (rice flour 20%) has a higher water content of 33.86% this is due to the increasing concentration of rice flour, there is an increase in the water content of pineapple dodol. This is due to the addition of rice flour. because of the starch property that is to like water.

A Making Cheese Sticks from Tapioca Flour Substitution with Corn Flour: Cheese Sticks Trian Adimarta
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 2 No 2 (2022)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

This study aims to determine the value of moisture content and ash content, as well as determine the organoleptic test on cheese stick products with the addition of corn flour. The method used in this study was mixing all the ingredients, 25%, 50%, 75% tapioca flour and 75%, 50%, 25% corn flour, kneading the dough, milled until thin, cut, and fried. Furthermore, organoleptic tests were carried out, namely preferences for taste, color, and texture, while chemical tests used the parameters of moisture content and ash content. The results of the organoleptic test of cheese sticks with the addition of corn flour were for a sample of 25% tapioca flour: 75% corn flour the average values for taste, color and texture were 6.3, 6.3 and 7.4, for a sample of 50 % tapioca flour: 50% corn flour the average values for taste, color and texture preferences were 7.7, 7.2 and 7.6 respectively, while for the sample 75% tapioca flour: 25% corn flour the average value there are preferences for taste, color and texture respectively 7.3, 6.97 and 6.4. The best results of the three treatments were cheese sticks with 50% tapioca flour: 50% corn flour. Then the results of chemical analysis of the 3 treatments showed that the cheese sticks had a moisture content value of 7.27%, 6.98% and 9.23%, respectively. Meanwhile, the ash content of the 3 treatments was 1.425%, 1.445% and 1.255%, respectively.

ANALISIS MIKROBIOLOGI SIRUP BUAH PEDADA (sonneratia caseolaris) DIKABUPATEN KETAPANG Marisa Nopriyanti; Trian Adimarta; Lisa Sapitri
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 3 No 1 (2023)
Publisher : Pengelola Jurnal Politeknik Negeri Ketapang

This study aims to determine the boiling process in the manufacture of broiler syrup using the unblender method, to determine the heating process in the preparation of broiler syrup using the blended method and to determine the APM/ml of Coliform and E.coli contamination in broiler syrup. The process of making pedada fruit syrup (Sonneratia caseolaris) includes two methods, namely without blending and blending. The pedada fruit with the method without blending, namely the pedada fruit that has been cleaned and cut into pieces, then added 65% sugar and 1000 ml of water and then boiled, while the blended method of pedada is mashed and added 1000 ml of water then filtered to extract the juice, after that added 65 % sugar. The syrup is heated for ± 30 minutes with a stove temperature of ± 100°C, that is, by stirring it until it thickens slightly, then cools it and puts it in a bottle. This research method uses the MPN method using lactose broth media. The results of the analysis of contamination of Coliform bacteria and E.coli syrup of breast milk (Sonneratia caseolaris) were carried out using two processes and the method of broiler fruit with the boiling process and the non-blender method and the heating process in the blender method. Analysis of Coliform contamination used series 3, namely using 3 tubes for each dilution, after incubation for 24 hours each series was negative, there were no bubbles and gas. Analysis of E.coli contamination used 6 tubes, after incubation for 24 hours each tube was negative for no bubbles and no gas.

Karakteristik Kimia dan Analisis Sensori Pada Dodol Nanas Dengan Perbandingan Tepung Ketan dan Tepung Beras Erick Radwitya; Marisa Nopriyanti; Trian Adimarta; Ely Ernayani
Jurnal Teknologi Pangan dan Industri Perkebunan Vol 2 No 2 (2022)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Dodol yang dibuat dari bahan buah nanas kemungkinan dapat menambah keanekaragaman dodol yang telah ada dipasaran. Selain itu juga dapat menaikkan nilai ekonomis buah nanas. Tujuan yang akan dicapai adalah untuk mengetahui pengaruh berbagai perbedaan penambahan tepung ketan dan tepung beras terhadap sifat kimia dan organoleptik dodol nanas. Jenis penelitian ini adalah menggunakan metode eksperimen dengan menggunakan daftar analisa sidik ragam. Proses pembuatan dodol nanas dibuat dengan empat variasi perbandingan bahan yaitu yang pertama penambahan tepung ketan 15 gr dan tepung beras 5 gr, kedua penambahan tepung ketan 5 gr dan tepung beras 15 gr, ketiga penambahan tepung ketan 20 gr dan ke empat penambahan tepung beras. 20 gr. Kadar air yang terkandung dalam perlakuan D (tepung beras 20%) mempunyai kadar air lebih tinggi yaitu 33,86% hal ini disebabkan karena semakin meningkatnya konsentrasi tepung beras maka terjadi peningkatan kadar air dodol nanas. Hal ini disebabkan karena penambahan tepung beras. karena sifat pati yaitu suka air.

Co-Authors Defi Ely Ernayani Erick Radwitya Irianto SP Lisa Sapitri Marisa Nopriyanti

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