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Kurnia Harlina Dewi
Agricultural Industrial Technology, Andalas University. Indonesia
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Karakteristik Reologi Komposit Serbuk Cangkang Kemiri dan Poliuretan Yovial Mahyoedin; Kurnia Harlina Dewi; Wenny Marthiana; Rizky Arman; Ridho Azhari
JURNAL KAJIAN TEKNIK MESIN Vol 4, No 1 (2019): Jurnal Kajian Teknik Mesin
Publisher : Universitas 17 Agustus 1945 Jakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3869.714 KB) | DOI: 10.52447/jktm.v4i1.1466

Abstract

AbstrakPenelitian ini bertujuan menentukan karakteristik reologi komposit serbuk cangkang kemiri (SCK) berukuran 45µm<d<75µm dan resin Poliuretan (PU) dengan komposisi bervariasi, yaitu 5%:95%, 10%:90%, 15%:85%. Pencampuran SCK dan PU dilakukan dengan mechanical mixer dengan kecepatan dan lama pengadukan masing-masing 10, 15 dan 20 menit dan 100, 200 dan 250 rpm. Reologi komposit diperoleh dengan pengujian rotational viscometer dan dioptimasi dengan metoda Taguchi. Penelitian menunjukkan viskositas terkecil 218,66 mPa.s, ditemukan pada komposit dengan komposisi 5% 95%, waktu pengadukan 15 menit dan kecepatan pengadukan 100 rpm.  Kata kunci: Serbuk cangkang kemiri, Poliuretan, Viskositas, Reologi.  Abstract This study aimed to determine the composite rheological characteristics of candlenut shells (SCK) with particle size of 45µm <d <75µm and polyurethane (PU) resins with varying compositions, namely 5%: 95%, 10%: 90%, 15%: 85%. Mixing of SCK and PU is carried out using mechanical mixers with a speed and stirring time of 10, 15 and 20 minutes and 100, 200 and 250 rpm, respectively. Composite rheology was obtained by rotational viscometer testing and optimized by the Taguchi method. The results showed the smallest viscosity of 218.66 mPa.s, found in composites with a composition of 5% 95%, stirring time of 15 minutes and stirring speed of 100 rpm. Keywords: candlenut shell, polyurethane, viscosity, rheology
EFFECTS OF HEATING AND SUGAR ON THE QUALITY OF HARD CANDY MADE OF SYRUP KALAMANSI SIDEPRODUCT Ferdy Saputra Hutagalung; Kurnia Harlina Dewi; Bosman Sidebang
Jurnal Agroindustri Vol 8, No 2 (2018)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.8.2.97-104

Abstract

This research aims to get the effect of long warming (minutes) and the type of sugar in the manufacture of calamansi candy which are seen from the physical, chemical and organoleptic test. To get  long  warming and type of sugar that produces the best calamansi  and also to compare the best calamansi with SNI candy and give information about the nutritional values of candy. This research was conducted at the Laboratory of Agricultural and Industrial Technology Laboratory, University of Bengkulu. This research needs 12, 14, and 16 minutes to produce the calamansi candy. The data obtained were analyzed by using  variety of two directions ANOVA method for  (moisture content, ash content and pH), the data obtained for organoleptic test by using of one direction  ANOVA method . The result is different and did TREN test (TUKEY) and the result of peroksimat analysis data that obtained should compared with SNI Candy (3547.1: 2008). The result of the research showed that the most preferred of  calamansi candy consumers was granulated sugar with a long warming by 14 minutes and for liquid sugar of calamansi candy favored of consumers was melted sugar with a long warming by 16 minutes, judging of  the physical characteristic of (moisture content) and chemical characteristic of (pH and ash content) had fulfill SNI candy. To know the nutritional values of calamansi candy so have to do the proximate analysis (reduction of sugar, protein, total acid, carbohidrat and vitamin C). Diversification of product calamansi candy has qualified to be developed into a business calamansi agro industry in Bengkulu but, after further the research concerning the economic feasibility as well as shelf life  of  calamansi candy. 
Optimasi Proses Maserasi Hasil Samping Industri Sirup Jeruk Kalamansi (Citrofortunella microcarpa) Tuti Tutuarima; Kurnia Harlina Dewi; Novita Sinambela
Jurnal Ilmiah Teknologi Pertanian Agrotechno Vol 3 No 2 (2018)
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JITPA.2018.v03.i02.p07

Abstract

Jeruk Kalamansi (Citrofortunella microcarpa) merupakan salah satu komoditi unggulan Provinsi Bengkulu yang diolah menjadi sirup. Hasil samping industri sirup jeruk kalamansi berupa kulit, pulp, biji, dan cairan hasil pengendapan. Hasil samping ini berpotensi mengandung senyawa aktif berupa concrete, oleoresin dan atau minyak atsiri. Penelitian ini bertujuan untuk mendapatkan kondisi proses maserasi optimum dalam produksi concrete dari hasil samping industri sirup jeruk kalamansi yang berbentuk padatan (kulit dan pulp). Variabel yang digunakan pada penelitian ini adalah lama maserasi (6, 12, dan 24 jam) dan rasio antara berat bahan dan volume pelarut (1:1, 1:2, dan 1:3). Pelarut yang digunakan adalah etanol 96%. Respon yang diharapkan pada penelitian ini adalah rendemennya. Pengolahan data menggunakan metode respon permukaan pada software Minitab 16. Berdasarkan analisa varian diketahui bahwa efek linear lebih signifikan dibandingkan efek kuadratik, sehingga persamaan optimasi yang didapat adalah Y = 25,1667 + 6,1167 X1 + 1,2397 X2. Titik optimum belum tercapai. Rendemen maksimum diperoleh sebesar 54,6823 %, didapatkan pada lama maserasi 24 jam dan rasio berat bahan dan volume pelarut 1:1,75. Karakteristik mutu concrete kulit & pulp jeruk kalamansi yaitu berat jenis 0,985, bilangan asam 1,838, dan indeks bias 1,354.
MODIFIKASI BAHAN BAKU PERMEN KALAMANSI DENGAN PENAMBAHAN BUAH NAGA MERAH [Modification of Calamansi Candy Raw Material with Addition of Red Dragon Fruit] Kurnia Harlina Dewi; Valentina Bernita; Sigit Mujiharjo
Jurnal Teknologi & Industri Hasil Pertanian Vol 24, No 2 (2019): Jurnal Teknologi & Industri Hasil Pertanian
Publisher : Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtihp.v24i2.89-99

Abstract

The red dragon fruit is a highly nutritious fruit that can enrich the weakness of the nutritional value of calamansi candy. The purpose of this study was to know the effect of the red dragon fruit with and without seeds to the properties of calamansi candy, as well as to determine the best percentage of dragon fruit addition for consumers preferred calamansi candy. This research was conducted at the Laboratory of Agricultural Tech-nology and FMIPA at the Bengkulu University. Data were analyzed descritiply and pre-sented in graphical form. The results showed that the greater the concentration of the red dragon fruit in the process of calamansi candy, the higher the moisture content, ash con-tent, pH, vitamin C, and total acid. However, the greater addition of red dragon fruit without seeds, the vitamin C content decreased. The most preferred calamansi candy by consumers was those either with or without seeds of 10% red dragon fruit addi-tion. The composition of this candy was met SNI criteria with carbohydrate 7.41% and 6.59%, protein 1.79% and 1,45%, and reducing sugar 49% and 30.5% for calamansi can-dy without and with seed of red dragon, respectively.
Pengembangan Silamak Pangek Pisang sebagai Makanan Tradisional Unggulan Nagari Kinari melalui Rekayasa Proses dan Modifikasi Bentuk Kurnia Harlina Dewi; Risa Meutia; Nika Rahma Yanti; Rahmi Awalina
Warta Pengabdian Andalas Vol 27 No 1 (2020)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat (LPPM) Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jwa.27.1.58-65.2020

Abstract

Silamak Pangek Pisang is, made of banana fruit, one of the Nagari Kinari Traditional Foods that has the potential to be developed and introduced to the commercial world. The development of Silamak Pangek Pisang as traditional food is expected to be able to be an effort to increase family income. Therefore, it is necessary to transfer a technology and product development, so that these traditional food products and traditional foods can be accepted by many walks of life outside Nagari Kinari. Efforts can be made in developing traditional food products are modification of forms and processes. Form engineering is done by making Silamak Pangek Pisang that easier to consume with better appearance. While the process modification is done to make the Silamak Pangek Pisang less susceptible to damaged. The results show, a transfer of technology occurred where development of traditional food products create a more attractive appearance, and simpler to pack, consumed, with prolonged shelf life.
Pembuatan produk spray-dent dengan menggunakan ekstrak daun sirih hijau dan perasan jeruk nipis tanpa deterjen sebagai pembersih gigi pada anak usia dini Hendra Saputra Darman; Alfi Asben; Kurnia Harlina Dewi
Jurnal Litbang Industri Vol 12, No 1 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1373.888 KB) | DOI: 10.24960/jli.v12i1.7732.49-60

Abstract

Pasta gigi merupakan produk yang umum digunakan untuk membersihkan gigi. Spray-Dent merupakan produk alternatif pembersih gigi yang memiliki zat aktif dari ekstrak daun sirih hijau dan perasan jeruk nipis yang aman dan mudah dalam pengaplikasiannya untuk anak usia dini. Bahan-bahan penyusun lain dari produk Spray-Dent terdiri dari bahan-bahan yang aman seperti air, sorbitol, dan perisa jeruk. Pada penelitian ini, peneliti membuat Spray-Dent dengan berbagai variasi jumlah ekstrak daun sirih hijau dan perasan jeruk nipis dengan perbandingan: 0% : 0% (kontrol) 0,1 % : 10 % (formulasi 1), 0,2 % : 20 % (formulasi 2), 0,3 % : 30 (formulasi 3), 0,4 % : 40 % (formulasi 4). Sampel produk Spray-Dent tersebut diuji dengan pengujian analisis kandungan zat aktif (bahan baku dan fomulasi Spray-Dent tebaik), uji antimikroba, uji karakteristik fisik, dan uji iritasi. Formulasi terbaik ditentukan dengan menggunakan metode Simple Additive Weight (SAW) dengan parameter warna, aroma, rasa (skala 1-5), kemampuan antimikroba (diameter zona bening), dan sifat mengiritasi pada kulit (persen mukus dari Slug yang dihasilkan). Formulasi 4 terpilih menjadi formulasi terbaik dengan penilaian warna 3, aroma 3,3, rasa 2,8, kemampuan antimikroba 13,1 mm, dan sifat mengiritasi 14%.   
Pembuatan produk spray-dent dengan menggunakan ekstrak daun sirih hijau dan perasan jeruk nipis tanpa deterjen sebagai pembersih gigi pada anak usia dini Hendra Saputra Darman; Alfi Asben; Kurnia Harlina Dewi
Jurnal Litbang Industri Vol 12, No 1 (2022)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v12i1.7732.49-60

Abstract

Pasta gigi merupakan produk yang umum digunakan untuk membersihkan gigi. Spray-Dent merupakan produk alternatif pembersih gigi yang memiliki zat aktif dari ekstrak daun sirih hijau dan perasan jeruk nipis yang aman dan mudah dalam pengaplikasiannya untuk anak usia dini. Bahan-bahan penyusun lain dari produk Spray-Dent terdiri dari bahan-bahan yang aman seperti air, sorbitol, dan perisa jeruk. Pada penelitian ini, peneliti membuat Spray-Dent dengan berbagai variasi jumlah ekstrak daun sirih hijau dan perasan jeruk nipis dengan perbandingan: 0% : 0% (kontrol) 0,1 % : 10 % (formulasi 1), 0,2 % : 20 % (formulasi 2), 0,3 % : 30 (formulasi 3), 0,4 % : 40 % (formulasi 4). Sampel produk Spray-Dent tersebut diuji dengan pengujian analisis kandungan zat aktif (bahan baku dan fomulasi Spray-Dent tebaik), uji antimikroba, uji karakteristik fisik, dan uji iritasi. Formulasi terbaik ditentukan dengan menggunakan metode Simple Additive Weight (SAW) dengan parameter warna, aroma, rasa (skala 1-5), kemampuan antimikroba (diameter zona bening), dan sifat mengiritasi pada kulit (persen mukus dari Slug yang dihasilkan). Formulasi 4 terpilih menjadi formulasi terbaik dengan penilaian warna 3, aroma 3,3, rasa 2,8, kemampuan antimikroba 13,1 mm, dan sifat mengiritasi 14%.   
Comparative Analysis of Value-Added Analysis at Five Dadiah Agro-industry Centers in West Sumatra Province Nurul Hathiqah Nurul; Kurnia Harlina Dewi; Rina Yenrina
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (343.246 KB) | DOI: 10.29165/ajarcde.v7i1.220

Abstract

This study aims to compare the value added of buffalo milk processing production into Dadiah at each Dadiah agro-industry center in West Sumatra Province. The research was conducted in five Dadiah agro-industry centers in West Sumatra Province: Agam District, Lima Puluh Kota District, Tanah Datar District, Sijunjung District, and Solok District. The research was conducted in March-July 2022. The research method used is a case study. Respondents in this study were Dadiah entrepreneurs with owner status. The number of respondents in the survey was 31 Dadiah business actors, with respondent criteria The value added analyzed is Dadiah business actors who process high buffalo milk raw materials in each district. Data analysis using the Hayami method. The results showed that in the production of buffalo milk processing into Dadiah the value-added ratio of Dadiah agroindustry in Sijunjung District was 89.83. higher than the value-added ratio of another dadiah agroindustry in West Sumatra Province. Dadiah processing production in every agroindustry in West Sumatra Province provides a high level of profit found in dadiah agroindustry in Sijunjung District. With a profit rate of IDR 69,948.25/Month, higher than other Dadiah agroindustry in West Sumatra Province.
Economic Feasibility of Kemojo Cake Products Using Stevia Extract (Stevia rebaudiana B.) Dita Fitriani; Kurnia Harlina Dewi; Daimon Syukri
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 7 No. 1 (2023)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (453.399 KB) | DOI: 10.29165/ajarcde.v7i1.243

Abstract

This study aims to determine the feasibility of kemojo cake products using stevia as a sweetener produced on an industrial scale. The research method used a descriptive method with mathematical analysis. The research begins with making assumptions and analysing parameters, components and cost structure, investment funding requirements and working capital. These parameters calculate production, revenue, and cash flow projections. Determination of the economic feasibility of kemojo cake products with Net Present Value (NPV), Incremental Rate of Return (IRR), Net B/C and Pay Back Period (PBP). The assumption of a year's production of kemojo cakes is 31,680 boxes for at IDR 35,000.00/box. The proportion of capital comes from 60% own capital and 40% credit. The average operational costs per year are IDR 675,083,359.00, variable costs IDR 549,813,919.00 and fixed costs IDR 125,269,440.00. The average income per year is IDR 1,108,800,000.00 while expenses are IDR 770,378,416.00. The profit earned was IDR 287,658,346. Profit on sales of 20.40% with 15% tax per year. This business BEP occurs in sales of an average value of Rp 338,421,584 or 25.94% of production capacity per year. The results showed that the NPV was Rp 279,583,647, the IRR was 79%, and the Net B/C was 2.22 times. Based on existing criteria or assumptions, this business is feasible to carry out with PBP for two years, or the capital invested in this business can be returned before the project ends (3 years).
Kajian  Penerimaan Konsumen terhadap Produk “Koteja” Kopi dengan Tambahan Bahan Berkhasiat Kurnia Harlina Dewi; Helmiyetti Helmiyetti; Nusril Nusril; Yessy Rosalina; Ronni Armando Siahaan
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 6, No 2 (2014): Vol.(6) No.2, June 2014
Publisher : Agricultural Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (673.393 KB) | DOI: 10.17969/jtipi.v6i2.2067

Abstract

This study aimed to asses effect of different efficacious materials and types of sugar on consumer acceptance of “Koteja” (coffee with addition of sea cucumber and ginger) based on organoleptic tests (taste, aroma, and color) and to determine the most preferred coffee by consumers and in accordance with SNI. This study was conducted by using randomized completely design with 2 (two) factors; efficacious materials (Morinda citrifolia, Piper retrofractum, Syzgium aromaticum and material mix) and types of sugar (white sugar and brown sugar). Experimental data were subjected to ANOVA test followed by DMRT with 5% level of significant. The result showed that the use of Java chili (Piper retrofractum) and brown sugar was the most preferred by consumer.
Co-Authors Alfi Asben Awalina, Rahmi Bosman Sidebang Daimon Syukri Devi Silsia Dita Fitriani Ferdy Saputra Hutagalung Hasanuddin Hasanuddin Helmiyetti Helmiyetti Hendra Saputra Darman Laili Susanti Novita Sinambela Nurul Hathiqah Nurul Nusril Nusril Nusril Nusril Pahala Sarumpaet Rahma Yanti, Nika Ridho Azhari Rina Yenrina Risa Meutia Rizky Arman Ronni Armando Siahaan Sigit Mujiharjo Tuti Tutuarima Valentina Bernita Wenny Marthiana Yessi Rosalina Yessy Rosalina Yovial Mahyoedin