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INDONESIA
Jurnal Hasil Penelitian Industri
Published by Balai Riset dan Standardisasi Industri Banda Aceh
ISSN : 20895380     EISSN : 25032216     DOI : -
Core Subject : Science, Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Energy Environmental Science
Jurnal Hasil Penelitian Industri (JHPI) merupakan Jurnal Ilmiah yang diterbitkan oleh Balai Riset dan Standardisasi Industri Banda Aceh. JHPI terbit setahun 2 (Dua) kali yaitu pada bulan April dan Oktober dengan fokus dan ruang lingkup hasil penelitian dan pengembangan sektor industri bidang pangan, industri proses, rancang bangun peralatan, teknologi hasil pertanian, lingkungan, teknologi minyak atsiri/oleo dan energi. JHPI telah diakreditasi LIPI No.630/AU2/P2MI/03/2015.
Arjuna Subject : -
Articles 61 Documents
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PENGARUH IRADIASI TERHADAP KUALITAS SAMBAL TRADISIONAL (Irradiation Effect on The Quality of Traditional Sauce) Kadir, Idrus
Jurnal Hasil Penelitian Industri Vol 27, No 2 (2014)
Publisher : Baristand Industri Banda Aceh

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Abstract

Research on the application of irradiation technology in the field of foodpreservation has done relatively long which began around the 1950s to the present . Oneof the benefits of irradiation technology as an alternative technology for food preservationis not causing residue and can maintain the quality of foodstuffs including nutritionalquality remained relatively unchanged. Research on the effect of irradiation on the qualityof traditional sauce has been done. Tradisional sauce obtained from one of thesupermarkets in South Jakarta were irradiated with doses of 5 kGy and 0 kGy as controls .Three brands of traditional sauce on the market are brands A , B and C which have beenprepared in packaging bag included in the carton at a certain size and then irradiated at adose of 5 kGy , and the sauce is not irradiated ( control ) was prepared for comparison . Atboth the irradiated sauce and unirradiated as control were tested those fisico-chemistryand microbiology quality namely: pH , water content , water activity ( Aw ), protein content,fat content total microbial ( ALT ), molds and yeasts , total coliforms , and Staphylococcusaureus . In the control (0 kGy), conducted testing heavy metal. The results showed thatirradiation can improve the hygienic quality of traditional sauce by reducing microbialcontamination 2-3 log cycle at a dose of 5 kGy . In the traditional sauce found nosignificant heavy metal contamination. Improved hygienic quality of traditional saucethat expected to increase the competitiveness of agro- industry of traditional sauce inorder to boost the economy.
EKSTRAKSI PROTEIN DARI BUNGKIL INTI SAWIT DENGAN TEKNIK PENGENDAPAN MENGGUNAKAN PELARUT ALKALI (Extraction of Protein from Palm Kernel Cake with Precipitation Method Using Alkaline) Hasibuan, Hasrul Abdi; Daulay, Anny Sartika
Jurnal Hasil Penelitian Industri Vol 28, No 1 (2015)
Publisher : Baristand Industri Banda Aceh

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Abstract

Extraction of protein from palm kernel cake (PKC) has been conducted via 2 step i.e. 1)protein was dissolved using akaline solution (NaOH) and 2) protein was separated using precipitationtechnique with added chloride acid (HCl). The research was conducted using Response SurfaceMethodology (RSM) for study the effects of variable interaction includes the ratio of PKC and solvent,temperature and time on extraction to obtaining the optimal of consentrate, yield and recovery. Theresults of RSM analysis shows that the time of extration and temperature had a significant influence onyield of protein while the ratio of PKC and solvent had not significant effect. The condition optimum wasreached at the ratio of PKC and solvent 1:50, temperature 40 °C and time 3 hours. At optimumconditions about 46% protein can be extracted from the PKC with 14.6% yield and protein content in theconcentrate of 49.72%. Protein concentrate containing amino acids with the largest component isglutamate 11.04%, aspartate 5.69% and leucine 5.03%.
EVALUASI MUTU FISIKOKIMIA DAN ORGANOLEPTIK MODIFIKASI KUE SATU BERBASIS TEPUNG PISANG (Quality Evaluation of Physicochemical and Organoleptic Characteristic of Modified Satu Cake Based on Banana Flour) Sarifudin, Achmat; Ekafitri, Riyanti; I.M, Nur Kartika
Jurnal Hasil Penelitian Industri Vol 28, No 2 (2015)
Publisher : Baristand Industri Banda Aceh

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Abstract

Satu cake is a traditional cake usually made from mixture of mung bean flour and sugarflour. The research had proposed Satu cake by subtituting mung bean flour to banana flour. The objectiveof this research was to evaluate the quality of Satu cake as the influence of the differences ratio ofbanana flour and sugar flour 1:1, 1:2, and 1:3, respectively and 3 replications for each The physicalquality properties (whiteness and hardness), chemical properties (water, ash, protein, fat, carbohydrate,and fiber content) as well the sensory evaluation were evaluated. Results showed that increasing thepercentage of banana flour in the Satu cake formula tended to increase the hardness value, water content,ash content, protein content, meanwhile the whiteness index tended to decrease. The different ratiobetween sugar flour and banana flour was not significantly effect to the fat content, carbohydratecontent, fiber content of the Satu cake sample. The whiteness degree of the Satu cake ranging from 39,25-44,23%, hardness value from 0,46 to 0,53 mm/gr/sec, water content from 17,2 to 20,1%, ash content from0,8 to 1,3%, protein content from 4,4 to 6,6%, fat content from 0,3 to 0,4%, carbohydrate content from 71to 74,4%, fiber content from 2,8 to 3,2%. Result of sensory evaluation recommended the most favoredamong the Satu cake samples was sample from formulation sugar flour : banana flour 1:1.
PEMANFAATAN MINYAK BIJI ALPUKAT (Avocado seed oil) UNTUK SINTESIS MEMBRAN POLIURETAN (Utilization of Avocado Seed Oil for Polyurethane Membrane Synthesis) Fitriani, Fitriani; Khairan, Khairan; Marlina, Marlina
Jurnal Hasil Penelitian Industri Vol 29, No 1 (2016)
Publisher : Baristand Industri Banda Aceh

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Abstract

Avocado seed oil has been used for the synthesis of polyurethane membrane, which is reactedwith 1,6-hexamethylene diisocyanate (HMDI). The main objective of this research is manufacture ofpolyurethane membranes from avocado seed oil, as a filter of this membrane use as a filter of metals fromwater such as mercury (Hg) etc.. Polyurethane membrane was synthesized by the crosslink method betweenHMDI and avocado seed oil. The results showed that the optimum ratio condition HMDI and avocado seedoil is 1.8: 5 (w/v). The result showed that flux value work at the optimum condition is 88 L/m2.h.bar, withrejection coefficient of 98.87%. Analysis with Fourier Transform Infrared (FTIR) showed that of functionalN-H group at 3314.996 cm-1, and did not reveal any FTIR of -NCO functional group at 2270 cm-1. Theabsence of absorption -NCO group proves membrane synthesis was successful. Mechanical tests andDifferential Thermal Analysis (DTA) showed that the membrane was the characteristics of a hard and rigid.Scanning Electron Microscope- Energy Dispersive X-ray (SEM-EDX) assay showed that the membranesurface is not homogeneous and membrane capable for filtering heavy metals from water contaminatedwith mercury (Hg).
PENGEMBANGAN PERALATAN PENYULINGAN MINYAK ATSIRI JERUK PURUT (Citrus hystrix D.C) MENGGUNAKAN SISTEM UAP (Development of Lime (Citrus hystrix D.C) Essential Oil Refining Equipment Using Steam System) Syarifuddin, Syarifuddin
Jurnal Hasil Penelitian Industri Vol 29, No 2 (2016)
Publisher : Baristand Industri Banda Aceh

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Abstract

The extraction of essential oils can be done several ways such as: boiling systems, steamsystems, combined of steam systems and extraction with organic solvents. In an industrial scale extraction ofessential oils from the leaves of lime is more efficient by steam distillation system. In this research, there arethree methods to develop refining equipment, first: Use of sawdust as a substitute for firewood by usingcylindrical stove so as to save costs, the need for cost sawdust 0,38USD/ distillation cycle, second reduction thegoose neck can increase the pressure on the boiler so that distillation proses can be shortened to 2 hours andthe third use of double condenser cooling causes the distillate is perfect. Equipment Specifications of kettleasfollows: 1000 mm in high, 500 mm in diameter, raw materials capacity 10 kg/distillation. Handling rawmaterials before refining also affect the yield. Lime essential oil using this equipment has a yield of 0.67% to0.98%. Essential oils are produced having physical properties include solubility in alcohol 1:1, transparent(colorless), refractive index of 1.3600–1.3786 and density 0,8543 – 0,8614 g/cc. Chemical constituents of limeoil in the GCMS analysis comprise of : Linalool 4.19%, I-Phellandrene 4.30%, alpha-Fenchene 2.22%,geranyl acetate 4.10%, Citronella 47.98%, beta-Citronellol 48.58%, Cytronellyl acetate 9.18%, tran-Caryopyllene 1.68%. The results on the chemical components examination shows that there are about 23 activecomponents in which the percent cumulative amount is still small. The quality of the lime essential oil is highlydependent on the number of citronella content.
KARAKTERISASI DAN MODIFIKASI SIFAT FUNGSIONAL KAYU MANIS DALAM PRODUK PANGAN (Characterization and Modification Functional of Cassia Vera in Food Product) Djafar, Fitriana; Redha, Fauzi
Jurnal Hasil Penelitian Industri Vol 25, No 1 (2012)
Publisher : Baristand Industri Banda Aceh

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Abstract

Karakteristik dan modifikasi sifat fungsional kayumanis dalam produkpangan bertujuan untuk diversifikasi produk oleoresin menjadi produk pangan danmeningkatkan nilai tambah dari komoditi kayu manis di Provinsi Aceh. Ruang lingkupkegiatan penelitian meliputi proses ekstraksi oleoresin kayumanis, proses pemurnian,karakteristisasi produk oleoresin kayumanis (GCMS dan SEM), aplikasi oleoresinkayumanis dalam produk pangan, uji organoleptik terhadap produk pangan modifikasi.Ekstraksi oleoresin kayumanis menggunakan metode ekstraksi sokhlet. Variabelpercobaan terdiri dari variabel tetap yaitu berat kayumanis 60 gram dan ukuran partikel60 mesh, sedangkan variabel berubah yaitu 1). rasio pelarut terhadap bahan (1:8, 1;10,1;12 dan 1:14), 2). jenis pelarut (Etanol 96% p.a dan Etanol daur ulang), 3) perlakuansetelah ektraksi (diuapkan dan tidak diuapkan). Perlakuan ekstraksi oleoresin kayumanisdengan metode sokhlet yang paling optimal yaitu pada perlakuan jenis pelarut etanol 96%(diuapkan), rasio bahan dan pelarut 1: 15, ukuran partikel 80 mesh, waktu ekstrak 8 jam,dengan yield oleoresin kayumanis sebesar 41,53% Hasil uji karakterisasi sifat fisiko kimiaterhadap oleoresin kayumanis pada perlakuan optimal yaitu warna oleoresin coklatkemerahan; bentuk cairan kental; bau/aroma khas kayumanis, Indeks Bias 1,5304; BobotJenis 1,0179; morfologi/bentuk struktur partikel tidak seragam. Hasil uji GCMS diketahuisecara umum oleoresin hasil ekstraksi dengan metode sohklet menggunakan pelarut etanol96% dan pelarut bekas tidak berbeda secara signifikan, yaitu mengandung komponenpropene, propene, trideuteroacetonitril, Cinnamaldehyd, Coumarin. Hasil Ujiorganolpetik diketahui bahwa respon panelis terhadap produk pangan aplikasi berupa kuekering yakni “sangat suka” pada variasi penambahan oleoresin 2% yaitu sebesar 48%panelis
MUTU SOYGHURT DITINJAU DARI JENIS GULA DAN PERSENTASE GELATIN (Review of Quality Soyghurt Based Sugar Type and Percentage of Gelatin) Lullung, Alfrida; Yumas, Medan; Abriana, Andi
Jurnal Hasil Penelitian Industri Vol 25, No 2 (2012)
Publisher : Baristand Industri Banda Aceh

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Abstract

Penelitian mutu soyghurt ditinjau dari jenis gula dan persentase gelatin telahdilakukan. Proses pembuatan soyghurt diawali dengan pembuatan susu kedelai denganvariasi penambahan jenis gula dan konsentrasi gelatin, kemudian dilanjutkan denganproses fermentasi menggunakan starter Streptococcus thermophillus dan Lactobacillusbulgaricus. Variabel pengamatan adalah derajat keasaman (pH), total padatan terlarut,kadar protein, total asam, dan uji organoleptik. Hasil penelitian menunjukkan bahwasoyghurt dari hasil fermentasi susu kedelai dengan penambahan sukrosa 7% dan gelatin5% (perlakuan A1B2) yang memenuhi SNI 01 – 2891 – 1992 dan yang paling di sukaioleh panelis dengan tingkat kesukaan terhadap rasa (5,0), aroma (3,3), warna (4,1) dantekstur (4,9).
PERBANDINGAN MUTU MINYAK KELAPA YANG DI PROSES MELALUI PENGASAMAN DAN PEMANASAN SESUAI SNI 2902-2011 (Comparation of Coconut Oil Quality Processed through Acidifying and Heating According to SNI 2902-2011) Susanto, Tri
Jurnal Hasil Penelitian Industri Vol 26, No 1 (2013)
Publisher : Baristand Industri Banda Aceh

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Abstract

Heating process commonly used in the production of coconut oil, meanwhilethe acidification process can also be used as an alternative production process by additionof acetic acid at the isoelectric pH. The study was conducted to compare the quality of oilproducts through the process of acidification and heating, by comparing them with thequality requirements of SNI 2902-2011. The results showed that the yield of palm oilthrough acidification process is lower than heating. Based on the physical and chemicaltesting indicated that the quality of coconut oil processed through acidification andheating for the color parameter that is equal to 12/60 - 14/70; moisture and dirt from 0.1 -0.48%, iodine number 6, 8 - 9.8 g Iod/100g; saponification number 243 - 263 mg KOH / gsample; Free Fatty Acid as lauric acid 0.2 -1.26%; unsaponificated material 0.2 - 0.7%;metal contamination Cd 0.006 - 0.05 mg / kg; Pb 0.005 -0.02 mg / kg; Sn 0.007 -0.09 mg /kg; Hg 0.004 - 0.01 mg / kg; As 0.005 - 0.02 mg / kg. Based on the comparison testaverage concentration of the quality parameters coconut oil produced through heating andacidification, the result is above tcritical 1.71 (α = 0.05, one-tail test), which means there isno significant difference in the quality of oil processed through heating and acidification. Based on the comparison of the average concentration of each parameter with the qualityrequirements of SNI 2902-2011, the result (tstat) is more than 1.71 (α = 0.05), which meansquality of coconut oil for both processes meet the quality requirements of SNI 2902-2011.
PEMANFAATAN LUMPUR SPRAY POND INDUSTRI GULA UNTUK NUTRISI PERTUMBUHAN BAKTERI HALOFILIK (The Using of Spray Pond Mud from Sugar Industry for Halophilic Bacteria Growing Nutrient) Nilawati, Nilawati
Jurnal Hasil Penelitian Industri Vol 26, No 1 (2013)
Publisher : Baristand Industri Banda Aceh

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Abstract

Mud spray pond is a collection of falling water condenser at processingsugar that forms sludge are accommodated in the spray-pond tub. Mud is still containvapor juice which there are organic materials. Mud is in the sugar mills often called Lemi.Outside the sugarcane milling season, Lemi used as a source of fish and snails feed. Lemicontent protein 1.43%, carbohydrate 0.30%, water 14.14%, ash 69.45% and C organic9,54%. Because it still contains organic material that can be used as nutrients halofilik. Sotherefore it can be used Lemi to reduce Luria Berthani media use in the growing of starterhalofilic. There are 6 kinds of formulations used was 0 ml starter; 100 ml Lemi and 400 mlsalt water (L1), 50 ml starter; 100 ml Lemi and 350 ml salt water (L2), 100 ml starter;100 ml Lemi and 300 ml salt water (L3), 200 ml starter; 100 ml Lemi and 200 ml saltwater (L4), 300 ml starter; 100 ml Lemi and 100 ml salt water (L5) and 400 ml starter;100 ml Lemi and 0 ml salt water (L6). The results of the research that has been done thenthe best formulations for bacterial nutrients haofilik using Lemi was L3 formula that wasmixtured of salt starter with brine 200 Be as much as 300 ml, Lemi 100 ml, 100 ml LBstarter, 1 gram sugar and urea 1 gram. With the N content of 0.10% and 1.261% C, andthe amount of bacteria that grew in the starter halofilik as much as 6.60 x 106 colonies permilliliter
MUTU GULA AREN (Arenga pinnata Merr) DI PASAR KOTA BANDA ACEH (The Palm (Arenga pinnata merr) Sugar Quality In Banda Aceh Market) Muzaifa, Murna; Juanda, Juanda; Rinaldi, Rinaldi
Jurnal Hasil Penelitian Industri Vol 26, No 2 (2013)
Publisher : Baristand Industri Banda Aceh

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Abstract

The aim of this research was to study the quality of arenga palm sugarespecially solid sugar at several markets in Banda Aceh. The research was conducted bysurvey using purposive random sampling method with proportional samples. Five marketschosen are Peunayong, Aceh, Seutui, Kampong Ateuk and Lamnyong. The total number ofpalm sugar traders who spread in the five markets are about 40 peoples. This researchsecured 8 traders as respondents. Needed palm sugar about 1 kilogram for analyses thereal quality. The parameters analyzed include moisture content, insoluble in water, ashcontent and reducing sugar levels. The data analyzed by using histogram and the dataanalysis were made by using SPSS program. The result showed the average moisturecontent and reduced sugar content has met the SNI 01-3743-1995, whereas the insolublematerial and ash content did not have any specifications yet. The average of moisturecontent of the palm sugar were 4,01%, the reduction palm sugar were 7,78%, the insolublematerials were 1,34% and ash content were 2,58%. The palm sugar parameter which mostunspecific materials were the insoluble for 87,5%.

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