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Profil gelatinisasi formula pempek “lenjer” Railia Karneta; Amin Rejo; Gatot Priyanto; Rindit Pambayun
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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

Ketahanan usang kompon karet dengan bahan ekstrak kayu secang, silika pasir kuarsa dan kalsium karbonat kulit kerang Rahmaniar .; Amin Rejo; Gatot Priyanto; Basuni Hamzah
Jurnal Dinamika Penelitian Industri Vol 26, No 1 (2015): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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

Pemanfaatan tepung dari kulit secang, kunyit dan kulit manggis untuk kompon karet Rahmaniar .; Amin Rejo; Gatot Priyanto; Basuni Hamzah
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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.

ANALISIS TEKNIS DAN FINANSIAL SISTEM PENYIMPANAN GABAH DI SUMATERA SELATAN Ervan Dinata Ginting; Amin Rejo; Tamaria Panggabean
Jurnal Teknik Pertanian Sriwijaya Vol 1, No 1 (2012)
Publisher : Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (11.923 KB)

This research objective was to analysis the technical and financial variety of grain storage systems in South Sumatra. This study used description method through observation and the data analysis the technical and financial. The Hermetic storage system of puddy grain have a theoritical capacity (KT) was 70 kg, the effective capacity (KE) was 50 kg, the efficiency of equipment (EA) was 71.42%, depreciation of puddy grain 6%, BEP price production was Rp 3.557/kg, BEP for volume production 1.253,74 kg, NPV Rp. 2.420.893, Net B/C ratio 1.18 and IRR 53%. The barn systemÂ have KT was 768.000 kg, KE was 200.000 kg, EA was 26,04%, depreciation of puddy grain 18%, BEP price production was Rp 3.048/kg, BEP for volume production 124.976,10 kg, NPV Rp. 433.782.041, Net B/C ratio 1,31 and IRR 51%. The rice plant system have KT was 1.024.000 kg, KE wasÂ Â Â Â Â 700.000 kg, EA was 68,36%, depreciation of puddy grain 18%, BEP price production wasÂ Rp 2.889/kg, BEP for volume production 414.525,51 kg, NPV Rp. 1.784.722.815, Net B/C ratio 1,33 dan IRR 56,06%.Â The sacks system have KT was 25 kg, KE was 20 kg, EA was 80%, depreciation of puddy grain was 10%, BEP price production was Rp 3.583/kg, BEP for volume production 145,11 kg, NPV Rp. 240.005, Net B/C ratio 1,14 dan IRR 55,65%. Based on the investment criteria of sensitivity analysis increased the cost of 10%, and sensitivity analysis of decrease the prices of 10% of storage systems still fit for use because NPV > 0 and Net B/C ratio > 1.Â Keywords : Technical analysis, analysis of financial, analysis of sensitivity

Difusivitas Panas dan Umur Simpan Pempek Lenjer Railia Karneta; Amin Rejo; Gatot Priyanto; Rindit Pambayun
Jurnal Keteknikan Pertanian Vol. 1 No. 1 (2013): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.01.1.%p

AbstractThe objectives of this research were to study the effect of fish and flour formulation as well as centre point temperature on the thermal diffusivity and shelf life of pempek lenjer. The parameters observed were the temperature of pempek at several position: i.e. (r0) = 0 cm, r1 = 1 cm, r2 = 2 cm, cooking time, change of textural value, total volatile nitrogen and total microbes of pempek during storage. Data temperaturedistribution was analyzed by using diffusivity at center point model, and random diffusivity models through computer program of Engineering Equation Solver (EES) Ver 8.91. The shelf life data was analyzed by usinglinear regression to determine the relationship between storage time and the measured variables which was followed by calculating using Arrhenius method to compare the decrease of pempek lenjer quality. The results showed that thermal diffusivity coefficient of pempek lenjer for formula 1 was in the range of 0.321 to 1.515 .10-7 m2/s, for formula 2 was in the range of 0.297 to 1.389.10-7 m2/s, for formula 3 was in the rangeof 0.378 to 1.471 . 10-7 m2/s and for formula 4 was in the range of 0.2778 to 1.620.10-7 m2/s.The research results showedthat longerstorage time results in lower values of texture, but produced higher value oftotal volatile nitrogen and total microbes. The lowest Eavaluefrom the measured variablewas totalmicrobes which can be used as the main parameter of deterioration for pempek lenjer during storage. The shelf lifeof pempek lenjer based on total microbes value was in the range of 27 to 33 hoursKeywords : thermal diffusivity, shelf life, pempekAbstrakTujuan penelitian inimempelajari pengaruh formula ikan dan tepung, serta suhu terhadap difusivitas panas dan umur simpan pempek lenjer. Variabel yang diukur adalah suhu sampel pempek pada titik pusat (r0) = 0 cm, r1 = 1 cm, r2 = 2 cm,lama pemasakan pempek, perubahan nilai tekstur, total volatil nitrogen dan total mikroba selama penyimpanan. Data distribusi suhudianalisis menggunakan model difusivitas panas pada titik sebarang, dan model difusivitas panas pada titik pusat dengan program computer Engineering Equation Solver (EES) Ver 8.91. Data umur simpan dianalisismenggunakan regresi linier untuk melihat hubungan antara lama penyimpanan dengan tekstur, total volatil nitrogen, dan total mikroba yang diukur, dan dilanjutkan dengan perhitungan cara Arrhenius untuk membandingkan penurunan mutu pempek lenjer. Hasil penelitian menunjukkan bahwa koefisien difusivitas panas pempek lenjer pada formula 1 adalah interval 0,321 - 1,515. 10-7 m2/s, pada formula 2 adalah 0,297 – 1,389.10-7 m2/s, pada formula 3 adalah 0,378 – 1,471. 10-7 m2/s, dan formula 4 adalah 0,2778 – 1,620.10-7 m2/s.Semakin lama penyimpanan, tekstur semakin menurun, tetapi total volatil nitrogen dan total mikroba semakin meningkat. Nilai Ea terendah pada total mikroba, sehingga dapat dijadikan parameter kunci kerusakan pempek lenjer selama penyimpanan. Umur simpan pempek “lenjer” berdasarkan total mikroba selama 27 - 33 jam.Kata kunci : difusivitas panas, umur simpan, pempekDiterima: 17 Juni 2013; Disetujui: 26 September 2013

Slab Quality and Environmental Degradation with The Addition of Additives and Coagulant Afriyani Zulyanti; Amin Rejo; Farry Apriliano Haskari; Afrizal Vachlepi
Sriwijaya Journal of Environment Vol 2, No 2 (2017): Water As A Vital Resource for Life
Publisher : Program Pascasarjana Universitas Sriwijaya

Abstract : This research used ammonium chloride at doses of 0%, 0.15%, 0.30% and 0.45% with 0% dose, 0.15%, 0.30% and 0.45% while formic acid and liquid smoke coagulants. The objective of this research is to determine the effects of the addition of additives (NH4Cl) and the type of coagulants on the quality slab degradation. The observed parameters were the value of dry rubber content (%), initial plasticity (Po), plasticity retention index (PRI), ash content (%), volatile matter (%) and Mooney viscosity. The results showed that doses ammonium chloride and coagulants affected to the value of dry rubber content (%), initial plasticity (Po), plasticity retention index (PRI), ash content (%), volatile matter (%) and Mooney viscosity. The treatment dose 0.45% ammonium chloride with coagulant has the best combination treatment reason it produced slab with dry rubber content 46.517%, initial plasticity 45, plasticity retention index 94, ash content 0.278%, volatile matter 0.604% and Mooney viscosity 72.Keywords: Ammonium chloride, coagulants and slab. Abstrak (Indonesian) : Penelitian ini menggunakan amonium klorida dengan dosis 0%, 0,15%, 0,30% dan 0,45% sedangkan jenis koagulan asam format dan asap cair. Penelitian ini dilakukan untuk mengetahui pengaruh penambahan zat aditif (NH4Cl) dan jenis koagulan terhadap degradasi mutu sleb. Parameter yang diamati adalah kadar karet kering (%), plastisitas awal (Po), indeks retensi plastisitas (PRI), kadar abu (%), kadar zat menguap (%), viskositas Mooney. Hasil penelitian menunjukkan bahwa penambahan dosis amonium klorida dan jenis koagulan berpengaruh nyata terhadap kadar karet kering (%), plastisitas awal (Po), indeks retensi plastisitas (PRI), kadar abu (%), kadar zat menguap (%), viskositas Mooney. Perlakuan dosis amonium klorida 0,45% dengan koagulan asam format merupakan perlakuan terbaik menghasilkan kadar karet kering 46,517%, plastisitas awal 45, indeks retensi plastisitas 94, kadar abu 0,278% , kadar zat menguap 0,604% dan viskositas Mooney 72.Kata Kunci: Amonium klorida, koagulan dan sleb.

Experimental Analysis of Adhesive Joint Strength and Moisture Level of Pineapple Leaf Fiber (PALF) from Different Location within a Stem Dessy Syapoetri; amin rejo; rizky tirta adhiguna; harsyamsi Wahab
Sriwijaya Journal of Environment Vol 4, No 3 (2019): AGROTECHNOLOGY AND SOCIOECONOMICAL WELFARE
Publisher : Program Pascasarjana Universitas Sriwijaya

The utilization of pineapple leaf fiber (PALF) as textile fiber material will have a very important meaning that is in terms of utilization of agro-waste. Pineapple leaf fiber (PALF) has different characteristics due to pineapple leaf’s position. Utilization of PALF from base of the plant stem is more appropriate to be used as textile fiber material. PALF categorized as staple fiber (short fiber) which needs to have a connecting process. The connecting process is usually carried out by dead knotted.The research objective was to know the effect of the location of pineapple leaves and various adhesive materials to characteristics of pineapple fibers. The research was conducted on September 2018 until March 2019 at Department of Agricultural Technology Sriwijaya University and Center for Textiles in Bandung, West Java Province. The research used Factorial Completely Randomized Design (RALF) with two treatment factors of the pineapple fibers location in the stem consisting of three levels namely the upper part (A1), the middle (A2) and the bottom (A3) and the type of adhesive consisting of two levels, polyvinyl alcohol (B1) and polyester resin (B2). This research consisted three parameters of moisture content (%), tensile strength / bundle (gf), and tensile strength (gf). The result of this research showed that the difference of location of fibers in pineapple leaves affect the moisture content (%), tensile strength / bundle (gf), and tensile strength (gf). The combination of interaction location of pineapple fibers on leaves and the type of adhesive significantly affected the moisture content (%) of MC and MR, tensile strength / bundle (gf) of Fmax and Emax. The best treatment was found on the treatment combination of lower fiber treatment and polyester adhesive (A3B2), namely MC 3.18%, MR value in A3B2 treatment of 3.28%. The best treatment of tensile strength / bundle is in the A3B2 treatment of 1779.8 gf for the value of F max and the E max value found in the treatment A3B2 which is 4.79%.

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