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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Dinamika Penelitian Industri Jurnal Penelitian Sains Agrin : Jurnal Penelitian Pertanian Seminar Nasional Lahan Suboptimal PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Edible : Jedb
Rindit Pambayun
Department Of Agricultural Technology, Faculty Of Agriculture Sriwijaya University Jalan Palembang Prabumulih, Km. 32 Indralaya OKI
Agriculture, Biological Sciences & Forestry Chemistry Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Mathematics Physics Public Health Social Sciences Other

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Optimasi pengolahan limbah cair karet remah menggunakan Mikroalga Indigen dalam menurunkan kadar BOD, COD, TSS Nurhayati, Chasri; Hamzah, Basuni; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 24, No 1 (2013): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

A study of waste water treatment technology using indigenous microalgae from waste water crumb rubber industry was done. This aims of study to use the isolated microalgae in variously pH (7, 8, 9) and concentration 5%, 10%, 15%, 20% of indigenous microalgae as a degradating Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD) and Total Suspended Solid (TSS). Stages of sewage treatment conducted in this study with comprehensive solution methode was isolation and screening indigenous microalgae ot treated waste sites, characterization microalgae, cultivation doubling microalgae and test performance of microalgae from liquid industrial waste crumb rubber. The isolate of microalgae with pH variation and concentration of indigenous microlagae has potency to reduce waste water crumb rubber. The result show that the type of microalgae as a result of identification is Chlorella vulgari. In pH variation (7, 8, 9 ) and concentration of indigenous microalgae (5%, 10%, 15%, 20%), we found that the the best result to degradated BOD, COD, and TSS as namely as pH 7 with concentration of microalga 15% was 36.84 mg/l (83.48%) for BOD, pH 7 with concentration of microalgae 20% was 88.20 mg/l (76.91%) for COD, pH 8 with concentration of microalgae 5% was 0.91 mg/l (92.67%) for TSS.Keywords : BOD, COD, crumb rubber, indigenuos microalgae, TSSAbstrakTelah dilakukan penelitian teknologi pengolahan limbah cair karet remah menggunakan mikroalga indigen. Penelitian ini untuk memanfaatkan mikroalga hasil isolasi dengan memvariasikan pH dan konsentrasi mikroalga dalam menurunkan kadar Biologycal Oxygen Demand (BOD), Chemycal Oxygen Demand (COD) dan Total Suspended Solid (TSS). Tahapan pengolahan limbah yang dilakukan pada penelitian ini dengan metode Comprehensive Solution adalah isolasi dan skrining mikroalga indigen dari limbah yang diolah, karakterisasi mikroalga, pengembangbiakan, penggandaan dan menguji kinerja mikroalga terhadap limbah cair industri crumb rubber. Mikroalga hasil isolasi diperlakuan pada pH dan konsentrasi mikroalga berturut turut yaitu 7, 8, 9 dan 5%, 10%, 15%, 20% untuk pengolahan limbah. Hasil isolasi mikroalga diperoleh satu jenis mikroakga indigen yaitu Chlorella vulgari dan perlakuan pH dan konsentrasi mikroalga mampu menurunkan kadar BOD, COD, TSS, dimana perlakuan terbaik yaitu pada pH 7 dengan konsentrasi mikroalga 10% yaitu 36,84 mg/l (32,84%) untuk BOD, perlakuan pH 7 dan konsentrasi 20% untuk 88,20 mg/l (60%) untuk BOD, dan perlakuan pH 8 dan konsentrasi 5% yaitu 0.91 mg/l (15%) untuk TSS.Kata kunci : BOD, COD, karet remah, mikroalga indigen, TSS
Pengaruh suhu dan lama penyimpanan terhadap karakteristik kompon karet dengan bahan pengisi arang aktif tempurung kelapa dan nano silika sekam padi Marlina, Popy; Pratama, Filli; Hamzah, Basuni; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

The objectives research is to examines the effect of temperature and storage time to characteristics ofrubber compoundthat was added with the fillers of activated coconut shell carbon and nano silica from rice husks. Rubber compound in this study is the use of a filler treatment activated coconut shell carbon 10 phr and nano silica from rice husks 40 phr. Experimental design include variations in temperature 60°C, 70°C and 80°C and storage time 1 day, 3 days, 5 days and 7 days, with three (3 ) repetition. The results showed temperature and storage time affects the characteristics of the rubber compound rubber compound , for the parameters of hardness , tensile strength , elongation at break and abrasion resistance. Characteristics rubber compound for hardness, tensile strength, elongation at break after ageing met the requirements of the Indonesian National Standards for pads dock rubber compound SNI06-3568-2006. Abrasion resistance rubber compound for all treatments after ageing the characteristics of rubber compound on the market , the range of 400-600 cm3.Keywords : rubber compound characteristics, storage time, temperatureAbstrakPenelitian ini bertujuan untuk mengkaji pengaruh suhu dan lama penyimpanan terhadap karakteristik kompon karet dengan menggunakan bahan pengisi arang aktif tempurung kelapa dan nano silika sekam padi. Kompon karet yang digunakan dalam penelitian ini bahan pengisi dari arang aktif tempurung kelapa 10 phr dan nano silika sekam padi 40 phr. Rancangan percobaan meliputi variasi suhu 60°C, 70°C dan 80°C dan lama penyimpanan kompon karet, yaitu 1 hari, 3 hari, 5 hari dan 7 hari. Percobaan dilakukan pengulangan sebanyak 3 (tiga) kali. Hasil penelitian menunjukkan suhu dan lama penyimpanan kompon karet berpengaruh terhadap karakteristik kompon karet, pada parameter kekerasan, tegangan putus, perpanjangan putus dan ketahanan kikis. Karakteristik kompon karet untuk kekerasan, tegangan putus dan perpanjangan putus setelah pengusangan untuk semua perlakuan memenuhi syarat mutu kompon karet bantalan dermaga, sesuai SNI06-3568-2006. Ketahanan kikis untuk semua perlakuan kompon karet setelah pengusangan memenuhi karakteristik kompon karet di pasaran, kisaran 400 – 600 cm3.Kata kunci : karakteristik kompon karet, lama penyimpanan, suhu
PENGARUH MODIFIKASI PROSES TERHADAP KUALITAS SENSORIS KUE DELAPAN JAM Agustini, Sri; Hamzah, Basuni; Santoso, Budi; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 26, No 2 (2015): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

Penelitian ini difokuskan pada pengaruh modifikasi proses terhadap kualitas sensoris kue hasil modifikasi. Perlakuan dalam penelitian ini adalah suhu pengukusan yang teridiri dari 105 oC, 110 oC, dan 115 oC dan waktu pengukusan yang terdiri dari 3 jam dan 4 jam. Evaluasi sensoris dilakukan oleh 30 orang panelis terlatih menggunakan kue delapan jam tradisonal sebagai kontrol. Data diolah menggunakan uji Friedman’s. Hasil uji sensoris menunjukkan bahwa moistness, kepadatan, tekstur, warna, rasa, dan aroma Kue Delapan Jam hasil modifikasi berbeda tidak nyata dengan kontrol, sedangkan kenampakan semua kue hasil modifikasi berbeda nyata dengan kontrol. Kualitas sensoris kue yang dikukus pada suhu 105 oC dan 110 oC selama 4 jam, dan yang dikukus pada suhu 115 oC selama 3 jam berbeda tidak nyata dengan kontrol. Modifikasi proses melalui peningkatan suhu pengukusan mampu mempercepat reaksi Maillard dan pembentukan senyawa flavor yang meningkatkan kualitas sensoris kue hasil modifikasi.
Pengaruh suhu dan waktu vulkanisasi terhadap karakteristik kompon sol karet cetak berbahan pengisi arang cangkang sawit Pireno, Cahyo Adi; Wijaya, Agus; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 24, No 1 (2013): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

The purpose of this research was to study the effect of temperature and time of vulcanization in rubber sole compound manufacturing by utilizing palm shell charcoal as filler. The research was carried out at Industrial Research and Standardization Laboratory Palembang on May to November 2012. Experimental design used in this study was factorial completely randomized design (CRD). Two factors were investigated, namely temperature (designed as T with the following three levels: 130, 140 and 150 °C) and vulcanization time (designed as W with the following levels, 10, 12 and 14 minutes). The observed physical parameters were according to SNI 0778: 2009, including tensile strength, elongation at break, hardness and tear strength. The results showed that temperature and time of vulcanization significantly affected all physical parameters. The best physical properties result was obtained in the treatment T1W1 (vulcanization temperature of 130 °C and vulcanization time of 10 minutes) with the following values: tensile strength of 17.567 N/mm2, elongation at break of 578.33%, hardness of 59 Shore A and tear strength of 5.167 N/mm2 with all physical parameters met SNI quality standard.Keywords : Vulcanization, compound, filler, palm shell charcoalAbstrakTujuan dari penelitian ini adalah mempelajari pengaruh suhu dan waktu vulkanisasi pada pembuatan kompon sol karet cetak dengan memanfaatkan arang cangkang sawit sebagai bahan pengisi. Penelitian dilaksanakan di Balai Riset dan Standardisasi Industri Palembang dan dilaksanakan bulan Mei sampai November 2012. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) faktorial dengan tiga variasi suhu (T1: 130 °C, T2: 140 °C, T : 150 °C) dan tiga variasi waktu vulkanisasi (W1: 10 menit, W2: 12 menit, W3: 14 menit). Parameter yang diuji adalah parameter uji sesuai dengan SNI 0778:2009 tentang sol karet cetak yaitu tegangan putus, perpanjangan putus, kekerasan dan ketahanan sobek. Hasil penelitian menunjukkan bahwa suhu dan waktu berpengaruh nyata terhadap semua parameter uji fisik. Perlakuan yang memberikan hasil terbaik diperoleh pada perlakuan suhu vulkanisasi 130 °C dan waktu vulkanisasi 10 menit (T1W1) dengan nilai parameter uji tegangan putus sebesar 17,567 N/mm2, perpanjangan putus 578,33%, kekerasan sebesar 59 Shore A dan ketahanan sobek 5,167 N/mm2 dengan semua parameter uji fisik memenuhi syarat SNI.Kata kunci: Vulkanisasi, kompon, bahan pengisi, arang cangkang sawit
Profil gelatinisasi formula pempek “lenjer” Karneta, Railia; Rejo, Amin; Priyanto, Gatot; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

This research aims to determine the gelatinization profiles of pempek lenjer dough from several formulas, with comparising fish with tapioca flour treatment. During the heating occured an increase in viscosity caused by the swelling of the irreversible starch granules in the water caused by the kinetic energy of water molecules which is stronger than the attraction of starch molecules so that the water could get into the starch granules. Gelatinization profile result showed that the higher the addition of tapioca flour on the pempek dough the lower the initial gelatinization temperature (63°C), the lower the maximum viscosity (100 BU) is more compact the gel, paste stability was relatively low (41 BU) and the higher the reverse viscosity (31 BU), the development of the granules became larger, but the greater the the possibility of retrogradation.Keywords: dough, formulation, gelatinization, amilography properties, pempekAbstrakPenelitian ini bertujuan untuk mengetahui profil gelatinisasi adonan pempek lenjer dari beberapa formula, dengan perlakuan perbandingan ikan dengan tepung tapioka. Selama pemanasan terjadi peningkatan viskositas yang disebabkan oleh pembengkakan granula pati yang irreversible dalam air, karena energi kinetik molekul air lebih kuat dari daya tarik molekul pati sehingga air dapat masuk ke dalam granula pati. Hasil profil gelatinisasi menunjukkan bahwa semakin tinggi penambahan tepung tapioka pada adonan pempek maka suhu awal gelatinisasi semakin rendah (63°C), viskositas maksimum semakin rendah (100 BU) gel lebih kompak, stabilitas pasta relatif rendah (41 BU) dan viskositas balik semakin tinggi (31 BU) pengembangan granula lebih besar, tetapi kemungkinan retrogradasi semakin besar.Kata kunci: adonan, formula, gelatinisasi, sifat amilografi, pempek
QUALITY PROFILE OF SMOKED AFRICAN SHARPTOOTH CATFISH (CLARIAS GARIEPINUS) TREATED WITH UNCARIA GAMBIER (UNCARIA GAMBIR ROXB) Sari, Selly Ratna; Agustini, Sri; Wijaya, Agus; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 28, No 2 (2017): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (586.556 KB) | DOI: 10.28959/jdpi.v28i2.3019

Abstract

The purpose of this research was to study antibacterial properties of gambier on the quality charecteristic of smoked African sharptooth catfish (Clarias gariepinus)  which was marinated by  antibacterial gambier, and to review the effect of concentration and marination time of gambier on the physical, chemical and microbiology characteristic of smoked African sharptooth catfish. Research applied completely randomized design with the concentration of gambier and marination time as treatment with 3 replication.The concentration of gambier consist of A1 (0%), A2 (2%), A3 (4%) and A4 (6%). The marination time consist of  B1 (15 minute), B2 (30 minute) and B3 (45 minute). The parameters were Water activity (aw), Protein content, Texture, color (L*lightness, C*chroma and H*hue) and Total plate count (TPC). Test result showed that the   concentration  and marination time had significant effect on characteristic of smoked African sharptooth catfish. The characteristic of smoked African sharptooth catfish were: water activity (0.78-0.86), Protein content (30.57-33.47%), texture (717.6-835.2 gf), color L* (27.8-37.8), C* (4.1-6.3%), H*(21.8-34.2o), TPC (2.36-5.49 Log Cfu/g) and the best treatment was A4B3 (6% 45 m). All treatment showed the characteristic of smoked African sharptooth catfish which was introduced with gambier had better characteristic than control.
PERUBAHAN KEKERASAN KOMPON KARET DENGAN BAHAN PENGISI ARANG AKTIF TEMPURUNG KELAPA DAN NANO SILIKA SEKAM PADI Marlina, Popy; Pratama, Filli; Hamzah, Basuni; Pambayun, Rindit
Agrin : Jurnal Penelitian Pertanian Vol 18, No 1 (2014): Agrin
Publisher : Jenderal Soedirman University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20884/1.agrin.2014.18.1.214

Abstract

Produk karet sering mengalami kerusakan, terutama terjadinya pengerasan pada saat penyimpanan, pengangkutan dan penggunaannya.  Tujuan penelitian ini untuk mengetahui perubahan mutu kompon karet setelah pengusangan.  Perlakuan kompon karet yang digunakan dalam penelitian ini adalah arang aktif tempurung kelapa 10 phr dan nano silika sekam padi 40 phr) dan metode yang digunakan adalah metode akselerasi.  Variasi perlakuan yang diteliti dalam pengukuran umur simpan adalah suhu penyimpanan (60 oC, 70 oC dan 80 oC) dan lama penyimpanan (1, 2, 3, 4, 5, 6 dan 7 hari).  Parameter mutu yang digunakan untuk menentukan keberterimaan produk adalah nilai kekerasan kompon karet.  Peningkatan kekerasan kompon karet pada suhu penyimpanan  60oC dengan kisaran nilai kekerasan sebesar 53-56 Shore A, suhu 70oC kisaran nilai kekerasan 53-57 Shore A dan 80oC kisaran nilai kekerasan 53-59 Shore A. Kata kunc : kompon karet,  arang aktif tempurung kelapa, nano silika sekam padi ABSTRACTThe rubbery products are easily hardened during storage, transportation and usage.  The objective of the research was to  study changes in quality. Treatment of rubber compound used in this study is coconut shell activated charcoal and nano silica 10 phr 40 phr rice husk).  Variation in the observed treatment measurements ageing is storage temperature (60oC, 70oC and 80oC) and storage time (1, 2, 3, 4, 5, 6 and 7 days).  Quality parameters used to determine the acceptability of the product is the value of hardness rubber compound. Increased hardness rubber compound at 60 ° C with a storage temperature range of values of 53-56 Shore A hardness, 70 ° C range of 53-57 Shore A hardness values and hardness value of 80 ° C range 53-59 Shore A. Key words : Rubber compound, coconut shell activated charcoal and rice husk silica nano
Pemanfaatan Formula Kinang untuk Pembentukan Permen Jeli Fungsional Pambayun, Rindit; Ferdinan, Muhammad; Santoso, Budi; Widowati, Tri Wardani; Puspa Dewi, Siti Rusdiana
Seminar Nasional Lahan Suboptimal 2018: Prosiding Seminar Nasional Lahan Suboptimal "Tantangan dan Solusi Pengembangan PAJALE dan Kel
Publisher : Seminar Nasional Lahan Suboptimal

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Abstract

Pambayun et al, 2019. Utilization of Betel Chewinging Formulation for Processing of Functional Jelly Candy. pp. 156-164.The research objective was to develop jelly candy having antioxidant and antibacterial properties by utilizing betel chewinging formulation. Method used in this research was factorial randomized block design with two treatment factors and two replications. The first factor was betel chewinging formulation (A) consisting of A1 = 2%, A2 = 4%, and A3 = 6% (b/v) and the second factor was gelatin concentration (B) consisting of  B1= 15%, B2= 20% and B3 = 25 % (b/v).  The results showed that jelly candy contains total phenol with magnitude of 41.39 mg/L to 61.83 mg/L, inhibition power diameter (DDH) Streptococcus mutans bacteria in the range of 9.67 mm to 16.67 mm, antioxidant with IC50 value in the range of 1,572.78 ppm to 1,117.96 ppm, lightness of 17.50% to 32.47%, chroma of 2.97% to 3.97%, hue value of 20.73o to 26.07o, texture of 692.03 to 1,654.67 (gf) and solubility of 3.87 to 7.00 minutes.  
PERUBAHAN NILAI GIZI PEMPEK LENJER SELAMA PEREBUSAN Karneta, Railia; Rejo, Amin; Priyanto, Gatot; Pambayun, Rindit
Publikasi Penelitian Terapan dan Kebijakan Vol 7 No 2 (2013): Jurnal Pembangunan Manusia
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

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Abstract

Pempek lenjer cooking is done by boiling, which aims to make tapioca flour (starch) undergo gelatinization process, so the starch granules swell and denatured proteins. Long and high temperature on the boiling process pempek be controlled because it affects the nutritional value of pempek. The purpose of this study is to see the effect of the formula and the temperature at the center point to changes in the nutritional value pempek lenjer during boiling. Treatment with four standard formula dough and five degree temperature treatment. The results showed that the higher the addition of starch, the water content, protein content, fat content and ash content further go down, but the levels of carbohydrates and fiber content get higher. Water content get the highest in the temperature at the center of pempek 950C, protein content, fat content, carbohydrate content, ash content, and fiber content get highest in the temperature at the center of pempek 750C.
PENGEMBANGAN EDIBLE FILM DENGAN MENGGUNAKAN PATI GANYONG TERMODIFIKASI IKATAN SILANG [Development of Edible Film by Using Modified Cross-Linking Ganyong Starch] Budi Santoso; Filli Pratama; Basuni Hamzah; Rindit Pambayun
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The objective of the research was to study chemical and physical characteristics of edible film of modified ganyong starch. The first step of the research was to make modified ganyong starch with cross linking method by using POCl3. The second step is to make edible film from modified ganyong starch. The results showed that the phosphate content and value of substitution degree of modified ganyong starch increased, but its amylose and starch content decreased. Edible film made of ganyong starch modified with POCl3 0.08% had the lowest water vapor transmission rate (18.25+0,003 g.m-2.day-1) and percentage elongation (17.01+0,001%), but the highest puncture strength (146.89+0.001 gf).  
Co-Authors Agus Wijaya Agus Wijaya Agustini, Sri Amin Rejo Basuni Hamzah Budi Santoso Cahyo Adi Pireno, Cahyo Adi Chasri Nurhayati, Chasri Dedik Budianta Dwi Budi Santoso Eduan Rismansyah Fatmalina Febry Febria Agustina Ferdinan, Muhammad Filli Pratama Gatot Priyanto Gatot Priyanto Hasbi Hasbi Herpandi . Iis Susanti, Iis Popy Marlina, Popy Railia Karneta Selly Ratna Sari Siti Rusdiana Puspa Dewi Sri Agustini Tri Wardani Widowati Vemi Ariani Wijaya, Agus Yani, Ade Vera