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All Journal Jurnal AGROTEKNOLOGI AUSTENIT Jurnal Keteknikan Pertanian Jurnal Dinamika Penelitian Industri agriTECH PUBLIKASI PENELITIAN TERAPAN DAN KEBIJAKAN Edible : Jedb

Amin Rejo

Universitas Sriwijaya

Author-ID : 359229

Agriculture, Biological Sciences & Forestry Automotive Engineering Control & Systems Engineering Economics, Econometrics & Finance Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Public Health Social Sciences

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Pemanfaatan tepung dari kulit secang, kunyit dan kulit manggis untuk kompon karet Hamzah, Basuni; Priyanto, Gatot; Rejo, Amin; ., Rahmaniar
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)

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 Â° 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, 40Â°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 Hamzah, Basuni; Priyanto, Gatot; Rejo, Amin; ., Rahmaniar
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)

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 âlenjerâ Pambayun, Rindit; Priyanto, Gatot; Rejo, Amin; Karneta, Railia
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)

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 (63Â°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 (63Â°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

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

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.

APLlKASI ARTIFICIAL NEURAL NETWORK UNTUK MENDUGA PRODUKSI TEBU (Saccharum officinarum L) DI PTPN VII PG. CINTA MANIS Amin Rejo
Jurnal Keteknikan Pertanian Vol. 21 No. 4 (2007): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.021.4.%p

AbstractThe objective of this research was to estimate the production of sugarcane by using artificial neural network algorithm. The training was done at soma variety of iteration, those are 1000, 2000, 3000, and 4000 with the nodes at the hidden layer. 2,4, 6, and 8. Based on the simulation. it showed that the more nodes and iteration could reduce sum of squere error. for example iteration 1000 at node 2, sum of square error was 0.0148. and at the node 8, sum of squares error was 0.000196 In ither side at the node 2, the iteration 1000, the sum of squares was 0.0148, and the iteration 4000, the sum of squares was 0.00345. The result of the model test showed that sugarcane productivity had the exact for prediction that was from 87. 5 % to 97.15 %, for sugarcane production it had low prediction that was 40.0 % to 92 5 .% and respectively, it had 94.2 % to 98.8 %. Keywords: Artificial neural network, beckpropaqation, estimate of suqaercene production Diterima: 18 Nopember 2007; Disetujui: 3 Desember 2007

PENINGKATAN MASA SIMPAN LEMPOK DURIAN UKURAN KECIL DENGAN MENGGUNAKAN EMPAT JENIS KEMASAN Santoso, Budi; Rejo, Amin
Publikasi Penelitian Terapan dan Kebijakan Vol 1 No 3 (2007): Jurnal Pembangunan Manusia
Publisher : Badan Penelitian dan Pengembangan Daerah Provinsi Sumatera Selatan

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The objective of this research was to predict shelf life of lempok durian (bite size) that was packed by four kinds of packaging and using ASLT method. The research was arranged in ASLT and Complete randomized design with four treatments. Each treatment was replicated three times. The treatments use four packaging. The packaging was wrapping, parchment paper, Aluminium foil, aluminium foil and wrapping. The parameters were FFA (Free Fatty Acid), water content, total plate count, and visual observation. The result showed that lempok durian that was packed by four kinds of packaging had significant effect on characteristic of lempok durian during storage.Lempok durian packaged with parchment paper could increase the shelf life of lempok durian for 191 days, lempok durian packaged with alumunium foil could increase the shelf life of lempok durian for 113 days, lempok durian packaged with alumunium foil and wrapping could increase the shelf life of lempok durian for 122 days, lempok durian packaged with wrapping could increase the shelf life of lempok durian for 33 days. The best of treatments was lempok durian packaged with parchment paper because could increase the shelf life of lempok durian for 191days.

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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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.

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

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.

PENGATURAN TEKANAN UDARA PANAS PADA ALAT PEMBUAT ASAP CAIR MENGGUNAKAN TEKNIK MODIFIKASI GATE VALVE Indra Gunawan; Hasbi Hasbi; Amin Rejo
AUSTENIT Vol. 4 No. 02 (2012): AUSTENIT 04022012
Publisher : Politeknik Negeri Sriwijaya, Indonesia

Pemanfaatannya buah kelapa di Wilayah Sumatera Selatan masih terbatas pada olahan buah kelapa saja sebagai bahan baku pembuatan minyak kelapa dan kebutuhan rumah tangga. Tempurung kelapa sebagai limbah pertanian, jika diolah dengan baik maka akan menjadi sumber nafkah, karena tempurung kelapa memiliki potensi yang baik untuk digunakan sebagai bahan baku industri, salah satunya asap cair (liquefied smoke). Penelitian tentang pembuatan dan pemanfaatan asap cair (liquefied smoke) telah banyak dilakukan sebelumnya namun memiliki banyak kelemahan, diantaranya kurang efektif dan efisien, biaya produksi yang mahal serta sulit pengoperasiaannya. Oleh karena itu, dalam penelitian ini diusulkan pembuatan alat pembuat asap cair yang lebih sederhana, murah dan efisien dengan pengaturan tekanan udara panas mengunaakan teknik modifikasi gate valve. Alat pembuat asap cair yang telah dimodifikasi telah diuji coba dan mampu meningkatkan hasil produksi asap cair 59,3 % pada suhu 2000 C.

KARAKTERISTIK LAMA MASAK DAN WARNA PEMPEK INSTAN DENGAN METODE FREEZE DRYING A. Alhanannasir; Amin Rejo; Daniel Saputra; Gatot Priyanto
JURNAL AGROTEKNOLOGI Vol 12 No 02 (2018)
Publisher : Faculty of Agricultural Technology, University of Jember

Pempek is a typical food of Palembang, South Sumatra, Indonesia, mostly processed in the form of wet with a moisture content of 50-60%, so that it only lasts for 3-4 days. In order for pempek to long last, it was processed into instant pempek using the freeze drying method. Pempek had tube form with a size of 3 cm in high and 4 cm in diameter. This study was aimed to see the freeze drying pressure and time to length of cooking, density, and lightness of instant pempek. Stored pempek at temperature of -50° C was carried out freeze drying with a pressure of 0.002 bar, 004 bar, 0.006 bar, and 0.008 bar for 38 hours, 40 hours, 42 hours, and 44 hours with a methodology of Split the Duncan Real Distance Difference Test Plot Design. The result showed that the pressure and time had very significant effect on the length of cooking, density and lightness of pempek. P3 (0.006 bar) pressure treatment affected shorter cooking time of pempek about 10.83 minutes, L2 treatment has 14.17 minutes for cooking times and the P3L2 treatment combination has low density of 0.71 g / cm3 and color brightness (lightness) about 85.38, almost resemble with white color. Making instant pempek with freeze drying method gave better results in ways of shorter and faster cooking time than instant pempek by other drying methods. Keywords: cooking length, freeze drying, instant pempek

Co-Authors Adhiguna, Rizky Tirta Afrizal Vachlepi, Afrizal Basuni Hamzah Daniel Saputra Dwi Budi Santoso Gatot Priyanto Hasbi Hasbi Haskari, Farry Apriliano Indra Gunawan Rahmaniar ., Rahmaniar Rahmaniar Rahmaniar, Rahmaniar Railia Karneta Railia Karneta Railia Karneta Rindit Pambayun Rindit Pambayun Rindit Pambayun Syapoetri, Dessy Wahab, harsyamsi Zulyanti, Afriyani

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