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Morfologi Dan Sifat Panas Campuran Poli Etilen Terepalat (PET) Poli Etilen Naftalat (PEN) Wiwik Pudjiastuti
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. XVIII NO. 1 APRIL 1996
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2205.58 KB) | DOI: 10.24817/jkk.v0i0.5083

Abstract

Morphology and thermal properties of strand of PET and PEN blend were investigated using differential scanning calorimeter, X - ray measurement and scanning electron microscope.The PET/PEN blend had almost an amorphous phase and showed definitely a single glass transition. Temperature of the glass transition increased with increasing PEN content. In anamorphous phase, PET is able to be miscible with PEN.
Botol Pet, Kemasan Tara-Pangan Pengganti Botol Gelas Triyanto Hadisoemarto; Wiwik Pudjiastuti
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. XX NO. 3 DESEMBER 1998
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3421.469 KB) | DOI: 10.24817/jkk.v0i0.5148

Abstract

Due to is unique characteristics, PET bottle can now be used replacing the glass bottle to pack a variety of foodstuffs, and in certain circumtances can be both reused and recycled.The principal positive features of PET bottle are being reviewed.
Pengaruh Suhu Penyimpanan terhadap Organoleptik, Derajat Keasaman dan Pertumbuhan Bakteri Coliform pada Susu Pasteurisasi Agustina Arianita Cahyaningtyas; Wiwik Pudjiastuti; Ilham Ramdhan
Jurnal Riset Teknologi Industri Vol 10 No 1 Juni 2016
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (11158.895 KB) | DOI: 10.26578/jrti.v10i1.1732

Abstract

One attempt to reduce the number of pathogenic microbes in milk is through the pasteurization process. This research aims to determine the effect of storage temperature on the organoleptic, acidity (pH) and growth of coliform bacteria in pasteurized milk. Pasteurized milk is stored at the varies of temperature  4°C (observed for 14 days), 10°C-15°C (observed for 14 days) and 25°C-27°C (observed for 22 hours), as well as also conducted an initial analysis pasteurized milk. The parameters were observed among other organoleptic (smell, taste, color, texture), pH and total coliform bacteria. Testing acidity using pH paper, while the growth of coliform bacteria testing done using Total Plate Count method based on ISO 2897 in 2008. The results of this study indicate that storage at 4°C for 14 days, organoleptic pasteurized milk is still good until the day ke- 8, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 3100x101 CFU / ml. Storage at 10°C-15°C for 14 days, organoleptic pasteurized milk is still good until the 6th day, the pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 5729x101 CFU / ml. Storage at 25°C-27°C for 22 days, organoleptic pasteurized milk is still good until the 9th, pH progressively decreases, and the growth of coliform bacteria obtained the highest score of 4.3 x106 CFU / ml.ABSTRAKSalah satu usaha untuk mengurangi jumlah mikroba patogen pada susu adalah melalui proses pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan terhadap organoleptik, derajat keasaman (pH) dan pertumbuhan bakteri Coliform pada susu pasteurisasi. Susu pasteurisasi disimpan pada suhu yang bervariasi yaitu suhu 4°C (diamati selama 14 hari), suhu 10°C-15°C (diamati selama 14 hari) dan suhu 25°C-27°C (diamati selama 22 jam), serta dilakukan pula analisa awal susu pasteurisasi. Parameter yang diamati antara lain organoleptik (bau, rasa, warna, tekstur), pH dan jumlah bakteri Coliform. Pengujian derajat keasaman menggunakan kertas pH, sedangkan pengujian pertumbuhan bakteri Coliform dilakukan dengan menggunakan metode Total Plate Count berdasarkan SNI 2897 Tahun 2008. Hasil penelitian ini menunjukkan bahwa penyimpanan pada suhu 4°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai dengan hari ke-8, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 3100x101 Cfu/ml. Penyimpanan pada suhu 10°C-15°C selama 14 hari, organoleptik susu pasteurisasi masih baik sampai hari ke-6, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 5729x101 Cfu/ml. Penyimpanan pada suhu 25°C-27°C selama 22 hari, organoleptik susu pasteurisasi masih baik sampai jam ke-9, pH semakin lama semakin menurun, dan pertumbuhan bakteri Coliform didapatkan nilai tertinggi sebesar 4,3 x106 Cfu/ml.Kata kunci : bakteri coliform, derajat keasaman, suhu penyimpanan, organoleptik, susu pasteurisasi
Pembuatan Bahan Kemasan Mampu Urai Hayati (Biodegradable Packaging) Dari Tepung Tapioka Budi Utami; Wiwik Pudjiastuti
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. XVIII NO. 2 AGUSTUS 1996
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3732.58 KB) | DOI: 10.24817/jkk.v0i0.5068

Abstract

Experiment of biodegradable packaging from cassava starch has been done in a laboratory scale by preparing 9 formulation containing several type of substances. Physical properties and biodegradability from each formulation have been evaluated. Comparing with TIS Z 1707 - 1975, formulation 7 has the best physical properties using for food packaging with thickness= 0,15 mm, tensile strength= 189,39 kg£'cm2, elongation= 112,919 °!CJ, \VVTR = 43,29 glm2. 24 hr and biodegradability = 2 weeks.
Spesifikasi Kertas Karton Gelombang (KKG) Untuk Nanas Kaleng Wiwik Pudjiastuti
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. XVII NO. 4 DESEMBER 1995
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.5065

Abstract

Corrugated boxes as secondary packaging can decrease the damage of the primary packaging during transportation process. Experiment has been carried out to determine spesification of corrugated boxes canning pineapple. From physical and transportation test of corrugated board and boxes showed that the spesification of corrugated boxes for canning pineapple were Regular Sloted Container (RSC) type 0201, inner dimension 351 x 175 x 355 mm with corrugated board aimed at "Standar National Indonesia" (SNI) 14 - 1439 - 1989.
Persyaratan Umum Tentang Kemasan Wiwik Pudjiastuti
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 23 NO. 2 DESEMBER 2001
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4796

Abstract

Export packaging must meet the global market requirements which is, at present, mainly influenced by the consumer awareness in safety and environmental protection, and modern logistic distribution. General requirements needed to be considered in the export packagingdevelopment are as follws : Requirement for safety use, llALAL food symbol, dangerous goods packaging, requirement for requirement for environmental protetion and requirement for packaging size standardization.
Pembuatan Bahan Kemasan Mampu Urai Hayati (Biodegradable Packaging) Dari Tepung Tapioka Budi Utami; Wiwik Pudjiastuti
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. XVIII NO. 2 AGUSTUS 1996
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.5068

Abstract

Experiment of biodegradable packaging from cassava starch has been done in a laboratory scale by preparing 9 formulation containing several type of substances. Physical properties and biodegradability from each formulation have been evaluated. Comparing with TIS Z 1707 - 1975, formulation 7 has the best physical properties using for food packaging with thickness= 0,15 mm, tensile strength= 189,39 kg£'cm2, elongation= 112,919 °!CJ, \VVTR = 43,29 glm2. 24 hr and biodegradability = 2 weeks.
Dampak Penggunaan Bahan Kemasan Foam Terhadap Lingkungan Wiwik Pudjiastuti
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. 25 NO. 2 AGUSTUS 2003
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.4694

Abstract

Foam merupakan salah satu bahan kemasan yang berkembang cukup pesat serta digunakan cukup luas baik dinegara-negara maju maupun negara berkembang seperti Indonesia. Hal ini disebabkan karena sebagai bahan kemasan, foam memberikan banyak keuntungan antara lain : tahan bocor, ringan praktis, dan harganya sangat murah dibandingkan dengan bahan kemasan lain. Namun hal ini akan menjadi ancaman yang cukup serius bila dalam proses pembuatannya menggunakan blowing agent dengan global warming potential yang tinggi yang berpengaruh terhadapt terjadinya penipisan lapisan ozon yang sangat berbahaya bagi lingkungan dan kesehatan manusia.
Pengaruh Polimer Kristal Cair (LCP) Terhadap Morfologi Campuran Pet/Pen Wiwik Pudjiastuti
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. XVIII NO. 3 DESEMBER 1996
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2413.066 KB) | DOI: 10.24817/jkk.v0i0.5077

Abstract

The experiment of morfology and thermal properties of ternary polymer blends containing liquid crystalline polymer (vectra) has been done using differential scanning calorimeter, x­ ray measurement and scanning electron microscope.In the case of ternary blends, PET/PEN/LCP (vectra), LCP component were not miscible, with both PEN and PET ones and tended to form fibrous structures in the PET/PEN blend.
Botol Pet, Kemasan Tara-Pangan Pengganti Botol Gelas Triyanto Hadisoemarto; Wiwik Pudjiastuti
Jurnal Kimia dan Kemasan BULLETIN PENELITIAN VOL. XX NO. 3 DESEMBER 1998
Publisher : Balai Besar Kimia dan Kemasan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24817/jkk.v0i0.5148

Abstract

Due to is unique characteristics, PET bottle can now be used replacing the glass bottle to pack a variety of foodstuffs, and in certain circumtances can be both reused and recycled.The principal positive features of PET bottle are being reviewed.