Article Per Year (5 Year)
p-Index From 2019 - 2024
1.037
P-Index
This Author published in this journals
All Journal Jurnal AGROTEKNOLOGI Agrointek Jurnal Riset Industri Jurnal Dinamika Penelitian Industri agriTECH Jurnal Sains dan Teknologi Pangan PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Edible : Jedb I-Com : Indonesian Community Journal
Gatot Priyanto
Universitas Sriwijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences Other

Published : 17 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 17 Documents
Search

 1   2 
Pengaruh Deliknifikasi Daun NILAM (Pogostemon Cablin Benth) Dengan Larutan NaOH dan Fermentasi Dengan KAPANG TRICHODERMA VIRIDE Terahadap Minyak Hasil Penyulingan ., Nasruddin; Priyanto, Gatot; Hamzah, Basuni
Jurnal Riset Industri Vol 3, No 2 (2009):
Publisher : Badan Penelitian dan Pengembangan Industri

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1606.503 KB)

Abstract

Penelitian ini bertujuan untuk melihat pengaruh perlakuan deliknifikasi dan fermentasi daun Nilam dengan kapang terhadap Minyak Hasil Sulinagan. Daun Nilam (pogostemon cablin Benth) di poroleh dari desa Pandan Dulang Kecamatan Tanjung Agung Kabupaten Muara Enim dan penelitian di lakukan di Laboratorium Balai Riset dan Rtandardisasi Industri Palembang. Percobaan dilakukan dua kali ulang dengan cara: perebusan 55 0c dan 80 0c, di lakukan dengan fermentasi daun dengan kapang trichoderma viride :2.4.6.dan 8 hari. Daun yang telah di fermentasi di suling 8 jam dengan suhu 100 -/+ 2 0c, setiap tahap waktu penyulingan 2.4.6.dan 8 jam di ambil contoh untuk diuji Rendemen, bobot jenis dan indeks bias. Hasil sulingan dihitung Remdemen dengan metode Gravimeteri, bobot jenis metode ISO R 79-1962 E dan nilai indeks bias dengan metode ISO 280-1962 E. perlakuan deliknifikasi dengan suhu perebusan 55 0c fermentasi 6 hari total penyulingan 8 jam menghasilkan minyak nilam tertinggi yaitu 2.35% (W/W), bobot jenis 0.958 g/cm3 indek bias 1.509 nd25 memenuhi standar nasional indonesia 06-2385-1991.
Pemanfaatan tepung dari kulit secang, kunyit dan kulit manggis untuk kompon karet ., Rahmaniar; Rejo, Amin; Priyanto, Gatot; Hamzah, Basuni
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (410.055 KB)

Abstract

This research aims to obtain the optimal concentration in the variations of natural dyes and examines the characteristics of the resulting rubber compound. Research and laboratory testing conducted at Balai Riset dan Standardisasi Industri Palembang and PT. Kobe Internasional Mandiri Bandung. This study used dye concentration in 5 phr and 4 (four) color variation that were Formula A: Flour mangosteen peel, Formula B: Meal turmeric, Formula C: Flour wooden cup and Formula D: Synthetic dyes as the control. Parameters observed were Hardness, Shore A (ASTM D 2240-1997), tensile strength, kg / cm 2 (ISO 37, 1994), elongation at break (%), 50 PPHM ozone resistance, 20%, 24 h, 40 ° C and total color difference. The results showed that the best treatments was formula C: Flour wooden cup with Hardness test results of 44 shore A, the voltage dropped by 129 kg / cm 2, Elongation at break of 845%, the ozone resistance of rubber compounds showed no cracks and the total color difference was 26,74.Key word : rubber compound, dyes, wooden cup, turmeric, mangosteen rind.AbstrakPenelitian ini bertujuan untuk mendapatkan konsentrasi optimal variasi bahan pewarna alami dan mengkaji karakteristik kompon karet yang dihasilkan. Penelitian dan pengujian laboratorium dilaksanakan di Balai Riset dan Standardisasi Industri Palembang dan PT. Kobe Internasional Mandiri Bandung. Penelitian ini menggunakan konsentrasi pewarna 5 phr dan 4 (empat) variasi pewarna yaitu Formula A : Tepung kulit manggis, Formula B : Tepung kunyit, Formula C : Tepung kayu secang dan Formula D : Pewarna sintetis sebagai kontrol. Parameter yang diamati Kekerasan, Shore A (ASTM D. 2240-1997), tegangan putus, kg/cm2 (ISO 37, 1994), Perpanjangan Putus (%), ketahanan ozon 50 pphm, 20%, 24 jam, 40°C dan total perbedaan warna. Hasil penelitian menunjukkan bahwa Perlakuan yang baik adalah formula C : Tepung kayu secang dengan hasil uji Kekerasan sebesar 44 shore A, Tegangan putus sebesar 129 kg/cm2, Perpanjangan putus sebesar 845 %, ketahanan ozon menunjukkan kompon karet tidak retak dan total perbedaan warna yaitu 26,74.Kata kunci : kompon karet, pewarna, kayu secang, kunyit, kulit manggis.
Ketahanan usang kompon karet dengan bahan ekstrak kayu secang, silika pasir kuarsa dan kalsium karbonat kulit kerang ., Rahmaniar; Rejo, Amin; Priyanto, Gatot; Hamzah, Basuni
Jurnal Dinamika Penelitian Industri Vol 26, No 1 (2015): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.652 KB)

Abstract

The objectives of this study were to find out the effect of temperature and long storage to the characteristic of dock pads on the basis of National Standard of Indonesia 06-3568-2006 and to obtain the aging resistance of rubber compound. The usage formula of rubber compound was treatment A3P4 (9 phr of the extract of caesalpinia sappan wood and the mixture of quartz sand silica : calcium karbonat clamshell 75:25 phr). The experimental design uses some various temperatures of 60 oC, 70 oC and 80 oC and variation of time from one day until 7 days. The tested parameters were the hardness, tensile strength and elongation at break . The result of the study showed that the obtained hardness were 65-68 shore A, tensile strength were 26-30 N/mm2 and the elongation at break were 263-496%. The variety analysis showed that the hardness gave lack significant effect, meanwhile the temperature and time gave significant effect for the tensile strength parameter as well as the interaction. Futhermore, elongation at break parameter affected significantly toward the temperature, the time and intraction between them, Activated energy (EA) of the rubber compound hardness 5,994 K.kal/mol., the tensile strength was 6,915 K.kal/mol and elongation at break was 66,775 K.kal/mol, finally the aging resistance of rubber compound for the storage temperature of 60 oC was 48,08 days.Keywords : the extract of caesalpinia sappan wood, after ageing, rubber compound, calcium karbonat clamshell, quartz sand silicaAbstrakTujuan penelitian mengetahui pengaruh suhu dan lama penyimpanan terhadap karakteristik kompon bantalan dermaga sesuai SNI 06-3568-2006 dan mendapatkan umur usang kompon karet. Formula kompon karet yang digunakan perlakuan A3P4 (9 phr ekstrak kayu secang dan campuran silika pasir kuarsa : kulit kerang = 75:25). Rancangan percobaan dengan variasi suhu 60 oC, 70 oC dan 80 oC dan variasi waktu 1 hingga 7 hari. Parameter yang di uji Kekerasan, tegangan putus dan perpanjangan putus. Hasil penelitian untuk kekerasan 65-68 shore A, tegangan putus 22-30 N/mm2 dan perpanjangan putus 263-496%. Analisa keragaman untuk kekerasan memberikan pengaruh yang tidak signifikan, untuk parameter tegangan putus perlakuan suhu dan waktu berpengaruh secara signifikan sedangkan interaksi berpengaruh signifikan. Untuk parameter perpanjangan putus berpengaruh secara signifikan terhadap suhu, waktu dan interaksi keduanya. Energi aktivasi (EA) kompon karet kekerasan 5,994 K.kal/mol, tegangan putus 6,915 K.kal/mol dan perpanjangan putus 66,775 K.kal/mol. Umur usang kompon karet untuk variasi suhu penyimpanan 60 oC memberikan waktu 48,08 hari.Kata Kunci : ekstrak kayu secang, ketahanan usang, kompon karet, kulit kerang, silika pasir kuarsa
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (590.732 KB)

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
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

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

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.
PENGARUH PERENDAMAN KEDELAI TERHADAP MUTU SARI KEDELAI Nazarena, Yunita -; Malahayati, Nura; Priyanto, Gatot
Jurnal Sains dan Teknologi Pangan Vol 6, No 2 (2021): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (557.784 KB) | DOI: 10.33772/jstp.v6i2.16123

Abstract

According to BPOM (2006), soymilk is an emulsion product that is extracted from boiled and ground soybeans with the addition of water. Soymilk is a food product that has several advantages including being cheaper than cow's milk and high nutritional value. The process of making soymilk will affect the quality produced. Soaking soybeans aims to soften the cellular structure of soybeans so that they are easy to grind, provide better dispersion and suspension of soybean solids at the time of extraction and make it easier to peel the soybean skin and result in mold that can ferment soybeans without skin. The research design used was factorial completely randomized design (RALF) with two treatment factors and three replications. The first factor is the immersion temperature (A) consisting of A1 = 30 ° C, A2 = 50 ° C. The second factor is the immersion time (B) consisting of B1 = 9 hours, B2 = 12 hours and B3 = 15 hours. The data obtained were analyzed using the Analysis of Variance (ANOVA) statistical test at a 5% level of confidence using version 9 of the SAS (Statistical Analysis System) program. The treatment that had a significant effect was followed by the Duncan Multiple Range Test (DMRT) difference test. The laboratory examination results showed that the average value of total dissolved solids of soymilk 10.33-15.67% (SNI TPT min 11.50%); the average pH value of soymilk is 6.03-7.02 (SNI pH 6.5-7.0); and soymilk total protein average value 1.07-1.50% (SNI protein min 1.0%). A1B1 treatment (30 ° C, 9 hours) is the best treatment because it meets SNI standards for soybean juice (pH 7.02; TPT 15.67%; protein 1.27%)
PEMBUATAN KOMPON KARET DENGAN MENGGUNAKAN PEWARNA ALAMI MANUFACTUREOF RUBBER COMPOUND WITH NATURAL DYES ADDITION Rahmaniar, Rahmaniar; Rejo, Amin; Priyanto, Gatot; Hamzah, Basuni
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 3, No 1 (2014): EDIBLE
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v3i1.149

Abstract

Pembuatan kompon karet agar dihasilkan barang jadi karet yang layak digunakan terlebih dulu karet mentah dicampur dengan bahan kimia lainnya seperti bahan pengisi, bahan pelunak dan bahan pewarna. Penelitian ini bertujuan untuk mendapatkan konsentrasi optimal variasi bahan pewarna alami dan mengkaji karakteristik kompon karet yang dihasilkan.Penelitian dan pengujian laboratorium dilaksanakan di Balai Riset dan Standardisasi Industri Palembangdan PT. Kobe Internasional Mandiri Bandung. Penelitian ini menggunakan konsentrasi pewarna 5 phr dan 4 (empat) variasi pewarna yaitu Formula A : Tepung kulit manggis, Formula B : Tepung kunyit, Formula C : Tepung kayu secang dan Formula D : Pewarna sintetis sebagai kontrol. Parameter yang diamati modulus (%), ketahanan usang dengan parameter Kekerasan, Shore A, tegangan putus, kg/cm2), modulus %, perpanjangan putus (%),parameter ketahanan retak lentur dan analisa warna. Hasil penelitian menunjukkan bahwa Perlakuan yang baik adalah formula C : Tepung kayu secang dengan hasil uji Modulus sebesar 29%, Ketahanan usang untuk parameter kekerasan 43 shore A, tegangangan putus :171kg/cm2 , modulus : 29%, perpanjangan putus : 943%, , ketahanan retak lentur menunjukkan kompon karet tidak retak dan hasil tingkat kecerahan warna ?L* : 15,0, ?a* : -15,4 dan ?b* : 26,74.
Preliminary Study of Duku's Peel Drying by Exposing Under Infrared Radiation Emitter Laila Rahmawati; Hari Hariadi; Daniel Saputra; Kaprawi Sahim; Gatot Priyanto
AGROINTEK Vol 16, No 1 (2022)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v16i1.11857

Abstract

Duku (Lansium domesticum) is of tropical fruit which has a short shelf life of around 3-5 days at room temperature. There were many methods that were used to prolong the shelf life of duku, the one method that is commonly found is Modified Atmosphere Packaging (MAP). In the last decade, infrared is one of methods that had been implemented in food processing to securing and ensuring the foodstuff quality. There was a limited study reported about using infrared to prolong the shelf life, securing, and ensuring the quality of duku. In this preliminary study, duku was exposed using infrared emitter radiation (1000 watts), 10 cm of infrared distance, 400°C of temperature, and 50 seconds of exposing time. The result has shown the treatment could create a shell likeness on duku’s peel and could extend the shelf life of duku up to 2 weeks. 
Penentuan Difusivitas Panas Pempek Lenjer Selama Perebusan Menggunakan Metode Numeri Railia Karneta; Amin Rejo; Gatot Priyanto; Rindit Pambayun
agriTECH Vol 35, No 1 (2015)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.831 KB) | DOI: 10.22146/agritech.9415

Abstract

The knowledge of thermal diffusivity coefficient is important in order to determine the proper or optimum time for pempek lenjer processing. Formula and temperature will affect thermal diffusivity. The research objective was to numerically determine thermal diffusivity coefficient of pempek lenjer during boiling. The measured variables were sample temperature measured at pempek center point (r0) = 0 cm, r1= 1 cm, r= 2 c, and time for boiling pempek. Data was analyzed by using 9 and 12 models through computer program of Engineering Equation Solver (EES) Ver 8.91. The results showed that thermal diffusivity coefficient of pempek lenjer for formula 1, 2, 3, and 4 were between 0.321 and 1.515 .10 -7 m2/s, between 0.297 and 1.389.10-7 m2/s, between 0.378 and 1.471. 10-7 m/s and between 0.2778 and 1.620. 10-7 m2/s respectively .ABSTRAKKoefisien difusivitas panas pada perebusan pempek lenjer harus diketahui, karena dapat ditentukan waktu pengolahan pempek yang tepat (optimal). Formula dan suhu akan mempengaruhi koefisien difusivitas panas.Tujuan penelitian adalah menentukan koefisien difusivitas panas pada perebusan pempek lenjer secara numerik. Variabel yang diukur adalah suhu sampel pada titik pusat (r0) = 0 cm, r1= 1 cm, r2= 2 cm, dan lama pemasakan pempek. Data yang diperoleh dianalisis menggunakan model difusivitas panas di titik sembarang dan model difusivitas panas di titik pusat, dengan program computer Engineering Equation Solver (EES) Ver 8.91.Hasil penelitian menunjukkan bahwa koefisien difusivitas panas pempek lenjer pada formula 1 adalah interval 0,321 - 1,515. 10-7 m/s, pada formula 2 adalah 0,297 - 1,389. 10-7 m2/s, pada formula 3 adalah 0,378 - 1,471. 10-7 m/s, dan formula 4 adalah 0,2778 - 1,620. 10-7 m2/s.
Model Kinetika Degradasi Capsaicin Cabai Merah Giling pada Berbagai Kondisi Suhu Penyimpanan Dharia Renate; Filli Pratama; Kiki Yuliati; Gatot Priyanto
agriTECH Vol 34, No 3 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.469 KB) | DOI: 10.22146/agritech.9462

Abstract

The objective of this research was to asses relationship between temperature and storage time of capsaicin degradation of red chilli paste and to measure activation energy and shelf life using the Arrhenius model. The treatmens were storage temperature (20°C, 30°C, 40°C) and storage times (0, 2, 4, 6, 8, 10 weeks).  Parameters analyzed were capsaicin content using HPLC method, pH, and particle size.  The data was analyzed using linier regression and Arrhenius equation  The results showed that temperature condition and storage time affected capsaicin degradation of red chilli paste, unlike pH and particle size.  The longer storage time the lower capsaicin content.  The capsaicin content of red chilli paste stored at 30°C and 40°C in week-4 was 746,36 μg/g and 714,19 μg/g respectively, and it declined to 149,31 μg/g and 136,77 μg/g after being stored for ten weeks.  Research concluded that red chilli paste stored for 10 weeks at 20°C caused the lowest capsaicin degradation from   916.8029 μg/g  to 683.8097 μg/g. Degradation rate of capsaicin followed the first order reaction.  Arrhenius equation for capsaicin was  Y= -9356.3x + 27.836, (R=0.76), and activation energy was 18.581 kcal/mol.  Shelf life determination of capsaicin followed kinetic reaction equation of the fi rst order  i.e t = ln(Ao-At)/k.  The self life of red chilli paste stored at 20°C, 30°C and 40°C were 10.62 weeks, 8.62 weeks and 8.45 weeks respectively.ABSTRAKTujuan penelitian untuk mengkaji hubungan suhu dan lama penyimpanan terhadap degradasi capsaicin cabai merah giling serta menghitung energi aktivasi dan waktu simpan dengan pendekatan model persamaan Arrhenius. Perlakuan terdiri dari dua faktor yaitu suhu penyimpanan (20°C, 30°C, dan 40°C) serta lama penyimpanan (0, 2, 4, 6, 8 dan 10 minggu). Metode analisis untuk kadar capsaicin menggunakan HPLC. Analisis pendukung yaitu pH dan ukuran partikel.  Data disajikan dengan grafi k persamaan regresi linier dan persamaan Arrhenius.  Hasil penelitian menunjukkan bahwa kondisi suhu dan lama penyimpanan berpengaruh terhadap degradasi capsaicin cabai merah giling, namun, pH dan ukuran partikel tidak berpengaruh secara signifi kan.  Semakin lama penyimpanan maka kandungan capsaicin semakin menurun. Kadar capsaicin cabai giling yang disimpan pada suhu 30°C dan 40°C  pada minggu ke-empat masing masing sebesar 746,36 μg/g dan 714,19 μg/g menurun perlahan sampai pada  minggu ke-10 menjadi 149,31 μg/g dan 136,77 μg/g.  Dari hasil penelitian disimpulkan bahwa kadar capsaicin cabai giling yang disimpan pada suhu 20°C selama 10 minggu merupakan degradasi terendah dari 916,80 μg/g menjadi 683,81 μg/g.  Laju degradasi capsaicin mengikuti orde satu.  Persamaan Arrhenius untuk Capsaicin adalah Y= 27,836-9356,3x (R=0,76) dan energi aktivasi sebesar 18581,65 kal/mol. Penentuan umur simpan capsaicin mengikuti persamaan kinetika reaksi orde satu yaitu t =ln(Ao-At)/k, maka umur simpan capsaicin cabai merah giling yang disimpan pada suhu 20°C, 30°C dan 40°C berturutturut sebesar 10,64 minggu; 8,62 minggu dan 8,45 minggu.
Co-Authors Agus Wijaya Amin Rejo Antaria Marsega Basuni Hamzah Budi Santoso Daniel Saputra Debby Amilita Filli Pratama Hari Hariadi Hermanto hermanto Hermanto Hermanto Junaidi, Yulian Kaprawi Sahim Kiki Yuliati Laila Rahmawati Muhammad Arbi Nasruddin . Nazarena, Yunita - Nura Malahayati Rahmaniar ., Rahmaniar Rahmaniar Rahmaniar, Rahmaniar Railia Karneta Railia Karneta Railia Karneta Rindit Pambayun Rindit Pambayun Rindit Pambayun Rindit Pambayun Rindit Pambayun Sari Apriliana Sriati Sugito Sugito Zuhara Hilda