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PEMANFAATAN TEPUNG TERMODIFIKASI UMBI RAWA DAN TEPUNG REBUNG SEBAGAI COATING FLOUR PRODUK GORENGAN Setiawati, Evy
Jurnal Riset Industri Hasil Hutan Vol 7, No 1 (2015)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (475.288 KB)

Abstract

Tingkat penyerapan tepung terigu sebagai bahan penyalut terhadap minyak cukup tinggi. Penyerapan minyak goreng yang terlalu tinggi pada produk akan mempengaruhi tampilan dan rasa produk. Disamping itu, kandungan lemak akibat penyerapan minyak goreng yang tinggi dapat mengganggu kesehatan konsumen. Tepung umbi alabio dan umbi nagara dapat dijadikan alternatif coating flour karena termasuk jenis tepung berpati. Penelitian ini bertujuan menganalisa pengaruh tepung termodifikasi umbi alabio, umbi nagara dan rebung terhadap tingkat penyerapan minyak goreng. Penelitian dilakukan melalui beberapa tahap, pembuatan tepung termodifikasi berbahan baku umbi alabio, umbi nagara, dan rebung; formulasi tepung termodifikasi; pengujian tepung termodifikasi, pembuatan produk coating flour; dan pengujian produk gorengan. Semakin banyak tepung modifikasi umbi nagara yang ditambahkan maka minyak yang diserap pun semakin tinggi. Komposisi tepung modifikasi umbi alabio dan tepung rebung dengan komposisi 90:10 lebih dipilih sebagai coating flour karena mempunyai kandungan amilosa yang tinggi, viskositas puncak yang rendah. Karakter coating flour tersebut mampu menghasilkan aneka gorengan yang rendah lemak, tinggi karbohidrat, tinggi serat pangan, dan rendah tingkat penyerapan minyaknya.
PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN Setiawati, Evy
Jurnal Riset Industri Hasil Hutan Vol 6, No 2 (2014)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (377.599 KB)

Abstract

To overcome the reduction of fish quality, almost all people preserve fish by formaldehyde. Therefore, it is necessary to find a substitute for food preservative that safe for health. One of the natural preservative is wood vinegar. The research aim was to investigate the effect of wood vinegar from wood Galam on fish preservation. Purification of wood vinegar used in this research was used redistilled based on boiling point. The making of Galam wood vinegar used temperature variation ≤100°C and 100 <x <200°C. The purification used temperature variation x≤1000C, 100<x≤1100C, and 110<x≤ 1200C. Fish preservation used redistilled vinegar by concentration of 2.5%, 5%, 7.5%, and 10%. Microbiological analysis included Total Plate Count and Fungus. Redistilled wood vinegar product were colorless clear, transparent, weak, pH from 2.52 to 2.73,  specific gravity from 1.001 to 1.004, total acid from 16.75 to 42.34%. Fish preservation using 7.5% wood vinegar equal to 10%, but with different from 2.5% and 5%. Wood vinegar that had 7.5% concentration has the same effect to 10%, on the other hand, there is the greatest microbial growth treatment on 2.5% wood vinegar concentration. Based on the TPC, it can be said that the fish preservation could last up to 3 days at room temperature, and there was a significant microbial growth on the fifth day. Keywords: fish preservatives, redistilled, wood vinegar, galam wood
SINTESIS FEROMON 3-METIL 4-OKTANOL SEBAGAI ZAT PEMBASMI HAMA KUMBANG KELAPA Rhynchoporus spp. Setiawati, Evy; Anwar, Khoerul
Jurnal Riset Industri Hasil Hutan Vol 3, No 2 (2011)
Publisher : Kementerian Perindustrian

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Abstract

The compound of 3-methyl-4-octanol had been synthesized by the formation of Grignard reagent sec-buthyl magnesium bromide. The choosing of reactant 2-bromo butane and n-pentanal were resulted from retrosynthesize analysize of 3-methyl-4octanol pheromone. The reaction of sec-buthyl magnesium bromide was done at temperature 400C for 30 minutes, while the reaction between this reagent with n-pentanal was done for two hours. The formed compound was hydrolized using saturated NH4Cl solution and then cooled. The compound was identified using Infra Red spectrophotometre (IR), Gas Chromatography (GC), and Gas Chromatography-Mass Spectroscopy (GC-MS). The yield persentage of the compound was 12,70%.Keywords: synthesis, hydrolisis, pheromone, Grignard reagent, Rhynchoporus spp
FORMULASI PERMEN DARI SARANG SEMUT ASAL KALIMANTAN SELATAN Setiawati, Evy; Crisnaningtyas, Farida
Jurnal Riset Industri Hasil Hutan Vol 5, No 2 (2013)
Publisher : Kementerian Perindustrian

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Abstract

Ant plant (Myrmecodia sp) is one of the many forest products that has a lot of benefits. Active compounds in this plant has been proven to to have benefit for the body. The aim of this research was to obtain the formulation ant plant products that have some benefits. The research methodologies consist of ant plant processing, phytochemical testing, formulation making, candy making, product testing according to SNI and organoleptic testing. Based on the phytochemical testing, ant plant (Myrmecodia sp) contained active compounds such as saponin, alkaloid, tannin, phenolic, flavonoid, triterfenoid and glycoside. Based on organoleptic test, the most preferred for ant plant candy formulation were consist of sugar, glucose, honey and mint, and 25% of ant plant extract. Based on SNI 357.1:2008 about hard candy, the formulations of ant plant candy meet the requirements specified.Keywords: ant plant, extraction, active compounds, formulation, candy
DAYA TAHAN ROTAN YANG DIAWETKAN DENGAN CUKA KAYU GALAM TERHADAP SERANGAN BUBUK Dinoderus minutus Farb. Setiawati, Evy
Jurnal Riset Industri Hasil Hutan Vol 2, No 2 (2010)
Publisher : Kementerian Perindustrian

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Abstract

Rattan on frequently attacked by the powder post beetle (Tellu, 2001). The prevention of dry powder attacks is done by preservation. The increasing resistant of rattan from insect attack can be done by an environmentally friendly preservative, the Galam wood vinegar. This research  aims to determine the most effective concentration of preservative that shows the lowest attacks level of D. Farb minutus powder. The rattan used is green rattan (Calamus sp.) The concentration of preservative that are used:10%, 40%, 70% and 100%. The testing of dry powder attack  used force feedback method. The effectiveness test parameters of wood vinegar to dry powder attacks  included degree of protection Dinoderus minutus Farb. powder,  reduction percentage of rattan weight and the mortality of dry powder Dinoderus sp for toxicological testing of wood vinegar. The test results showed that the degree of protection powder in rattan growing along with the increased concentration of preservatives. The higher the concentration of  wood vinegar, the smaller the reduction of rattan weight and the higher the mortality rate of dry powder. Keywords: resistant of rattan, wood vinegar, Dinoderus minutus.
PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN Setiawati, Evy
Jurnal Riset Industri Hasil Hutan Vol 6, No 2 (2014)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (377.599 KB) | DOI: 10.24111/jrihh.v6i2.1233

Abstract

To overcome the reduction of fish quality, almost all people preserve fish by formaldehyde. Therefore, it is necessary to find a substitute for food preservative that safe for health. One of the natural preservative is wood vinegar. The research aim was to investigate the effect of wood vinegar from wood Galam on fish preservation. Purification of wood vinegar used in this research was used redistilled based on boiling point. The making of Galam wood vinegar used temperature variation ≤100°C and 100 <x <200°C. The purification used temperature variation x≤1000C, 100<x≤1100C, and 110<x≤ 1200C. Fish preservation used redistilled vinegar by concentration of 2.5%, 5%, 7.5%, and 10%. Microbiological analysis included Total Plate Count and Fungus. Redistilled wood vinegar product were colorless clear, transparent, weak, pH from 2.52 to 2.73,  specific gravity from 1.001 to 1.004, total acid from 16.75 to 42.34%. Fish preservation using 7.5% wood vinegar equal to 10%, but with different from 2.5% and 5%. Wood vinegar that had 7.5% concentration has the same effect to 10%, on the other hand, there is the greatest microbial growth treatment on 2.5% wood vinegar concentration. Based on the TPC, it can be said that the fish preservation could last up to 3 days at room temperature, and there was a significant microbial growth on the fifth day. Keywords: fish preservatives, redistilled, wood vinegar, galam wood
FORMULASI PERMEN DARI SARANG SEMUT ASAL KALIMANTAN SELATAN Setiawati, Evy; Crisnaningtyas, Farida
Jurnal Riset Industri Hasil Hutan Vol 5, No 2 (2013)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (179.117 KB) | DOI: 10.24111/jrihh.v5i2.1216

Abstract

Ant plant (Myrmecodia sp) is one of the many forest products that has a lot of benefits. Active compounds in this plant has been proven to to have benefit for the body. The aim of this research was to obtain the formulation ant plant products that have some benefits. The research methodologies consist of ant plant processing, phytochemical testing, formulation making, candy making, product testing according to SNI and organoleptic testing. Based on the phytochemical testing, ant plant (Myrmecodia sp) contained active compounds such as saponin, alkaloid, tannin, phenolic, flavonoid, triterfenoid and glycoside. Based on organoleptic test, the most preferred for ant plant candy formulation were consist of sugar, glucose, honey and mint, and 25% of ant plant extract. Based on SNI 357.1:2008 about hard candy, the formulations of ant plant candy meet the requirements specified.Keywords: ant plant, extraction, active compounds, formulation, candy
Sifat fisik dan mekanik balok lamina dari batang kelapa sawit berdasarkan jumlah lapisan [ The physical and mechanical properties of laminated lumber from oil palm trunk based on the number of layers] Harsono, Dwi; Ihsan, Hamlan; Miyono, Miyono; Setiawati, Evy
Jurnal Riset Industri Hasil Hutan Vol 13, No 1 (2021)
Publisher : Kementerian Perindustrian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24111/jrihh.v13i1.6157

Abstract

The total area of oil palm plantations in 2019 is 14.2 million hectares. Every 25 years, there is always oil palm plantations replanting that produced oil palm trunks. The potential of oil palm trunks used as raw material for laminated lumber is about 52.5% of the total of oil palm biomass. Oil palm trunks have a very low density, so that it needs special processing before it could be applied as building material or other uses. The purpose of this study is to analyze the physical and mechanical properties of laminated lumber from oil palm trunks at the end position based on the number of layers. The method used in this research was the utilization of oil palm trunks lamination using PVAc (polyvinyl acetate) adhesive with variations of 1, 2, 3, and 4 layers. The results showed that oil palm trunks could be used as raw material for laminated lumber. The characteristics of laminated lumber made from 1, 2, 3, and 4 layers range between: moisture content (12.16–13.6) %, density (1.281–0.331) g/cm3, MoR (65.46–116.54) kg/cm2, and compressive strength parallel to its fibers (43.31–114,66) kg/cm2. The physical properties of the oil palm trunks laminated lumber with the increasing number of layers tends to increase the density and reduce the moisture content, rather than oil palm trunks laminated lumber with a smaller number of layers. The increasing number of oil palm trunks layers lamination increase the value of laminated lumber mechanical properties.