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Jurnal Penelitian Teknologi Industri

jpti
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Published by Balai Riset dan Standardisasi Industri Manado

ISSN : 2085580X EISSN : 26144069 DOI : -

Core Subject : Science, Engineering,

Chemistry Industrial & Manufacturing Engineering

Jurnal Penelitian Teknologi Industri (JPTI), adalah jurnal ilmiah yang bertujuan untuk mempublikasikan hasil-hasil penelitian dan pengembangan, tinjauan ilmiah, paket ilmiah dan kajian dalam bidang kimia proses dan teknologi yang dilakukan oleh para peneliti/perekayasa baik yang berasal dari Balai Riset dan Standardisasi Industri Manado maupun instansi lainnya.

Arjuna Subject : -

Articles 6 Documents

Search results for , issue "Vol. 11 No. 1 Juni 2019" : 6 Documents clear

LIMBAH FLY ASH PABRIK MINYAK NABATI SEBAGAI BAHAN SUBSTITUSI SEMEN DALAM PEMBUATAN BATAKO Doly P Silaban; Alexius Luther Ola
Jurnal Penelitian Teknologi Industri Vol. 11 No. 1 Juni 2019
Publisher : Balai Riset Dan Standardisasi Industri Manado

Utilization of fly ash waste to subtitute portland cement in concrete brick fabrication to resolve enviromental problem has been done. This research used fly ash from waste of vegetable oil industry at Bitung City. Descriptive method has been used to interprete data with sand and fly ash composition as free variable and portland cement composition as constant variable. At the beginning As, Cd, Cr, Hg and Pb concentration in fly ash was analyzed and comply minimum standard on Indonesia government regulation (PP No 18 Tahun 1999) about dangerous waste, so it could be used as concrete bricks raw materials. Sample prototype dimension was molded in (cm) 27x12x8 with 10 samples for one test and data was provided from two repetition. Compressive Strength from fly ash mixing showed value (kg/cm2) 27.77-64.22 with water absorption value (%) 9.62-16.79. Compressive strength value of concrete brick from fly ash mix comply SNI 03-0349-1989 standard on grade III and IV.

THE EFFECT OF PH OF NUTMEG JUICE ON REDUCING SUGAR CONTENT AND HARD CANDY TEXTURE Judith Henny Mandei; Alim Mahawan Nuryadi
Jurnal Penelitian Teknologi Industri Vol. 11 No. 1 Juni 2019
Publisher : Balai Riset Dan Standardisasi Industri Manado

Research on the effect of pH of nutmeg on reducing sugar content and hard candy texture has been carried out. The aim of the study was to look at the effect of pH on the reducing sugar content and texture of nutmeg candy, and to obtain hard nutmeg candy that meets the requirements of SNI 3547.1-2008 specifically the reducing sugar content. The study used a randomized block design, which was treated as pH of nutmeg juice: pH 5, pH 6, and pH 7. The treatment group was the type of addition of nutmeg juice, namely: nutmeg juice; nutmeg juice + nutmeg oil 0.5%; nutmeg juice + 0.5% dried nutmeg meat pieces; and nutmeg juice + nutmeg oil and 0.5% dried nutmeg pieces. The main observation was carried out on the reducing sugar levels and the texture of nutmeg candy especially stickiness. Quality testing includes water content, sucrose levels, ash content, appearance/color, taste and odor. The results were statistically analyzed by the analysis of variance to determine significant differences between the samples using the software Minitab 17 (specifically the reducing sugar parameters). The pH of nutmeg juice affects the reducing sugar levels and the texture of nutmeg candy. Nutmeg candy made from nutmeg juice with pH 5 and 6 produces nutmeg candy with reduced sugar content of 3.29% and 3.18% (fulfilling the requirements for reducing sugar quality of SNI SNI 3547.1-2008 hard candy), with a non-sticky texture and easily bitten. The type of addition of nutmeg juice does not affect the reducing sugar content and texture of nutmeg candy.Keywords: Hard candy, nutmeg juice, pH, texture.

Indeks Kata Kunci Meity Tampinongkol
Jurnal Penelitian Teknologi Industri Vol. 11 No. 1 Juni 2019
Publisher : Balai Riset Dan Standardisasi Industri Manado

PENGAWETAN KAYU AREN SEBAGAIBAHAN SEDIAAN MEUBEL Petrus Patandung; Doly P Silaban; Alexius Luther Ola
Jurnal Penelitian Teknologi Industri Vol. 11 No. 1 Juni 2019
Publisher : Balai Riset Dan Standardisasi Industri Manado

Pengawetan kayu aren sebagai bahan sediaan pembuatan meubel adalah suatu usaha untuk memanfaatkan pohon aren yang tidak produktif.Tujuan penelitian adalahmengolah batang aren yang tidak produktif menjadi bahan meubel dengan melalui pengawetan sehingga diperoleh ketersediaan bahan baku untuk produk meubel yang tahan lama. Metode penelitian yaitu batang aren dipotong-potong dengan ukuran panjang 125 cm, lebar 10 cm dan tebal 5 cm.Hasil penelitian ternyata bahwa kayu aren dengan panjang dari dasar 6 meter dapat diolah menjadi meubel dengan melalui proses pengawetan dengan menggunakan bahan kimia tirmisida dengan produk meja 58 x 50 x 45 cm. Pengawetan menggunakan metode perendaman dingin kayu aren direndam selama 1, 2 dan 3 minggu. Hasil penetrasi diperoleh sebesar 45,56-93,25 %, kadar air sebesar 12,60-14,75 %. Hasil penelitian menunjukkan bahwa hasil yang terbaik diperoleh pada perlakuan dengan perendaman 3 minggu Karena produk kayu aren tidak berjamur sampai dengan penyimpanan 30 hari dengan kadar air 14,65 %. Hasil proses pembuatan meubel atau meja ternyata dapat menarik dari segi warna dan penampakan yaitu berwarna coklat.

THE INFLUENCE OF A SOLVENT AND SUGAR ADDITION ON PRESERVATION YOUNG COCONUT MEAT Yunita Fillia Assah
Jurnal Penelitian Teknologi Industri Vol. 11 No. 1 Juni 2019
Publisher : Balai Riset Dan Standardisasi Industri Manado

To maintain the quality of food products, post-harvest handling efforts need to be done by processing, preservation, packaging and storage. This study examines the influence of the percentage of sugar and water solution to the shelf life of oil products in the sugar solution. The study was conducted using factorial experiments prepared in a completely randomized design with 2 replications. Factor A is the use of a water solvent, comprising: A1 = coconut water; A2 = mineral water (AMDK). Factor B is a variation of sugar addition (in percentage) which consist of: B1 = 25%; B2 = 35%; B3 = 45%. Packaging is done on 2 types of packaging, namely jar and Stand Up Pouch. Storage is done at room temperature (for a jar packaging) and refrigerators (for Stand Up Pouch packaging). The observation showed that the organoleptic most preferred solvent treatment of coconut water and sugar content of 25%, with the average score is 4 (love) for the assessment of the texture, color, appearance and feel. Meanwhile, in products using jar packaging, coconut products in sugar solution did not last more than 2 days. This can be seen from the number of TPC that is not eligible. Storage in Stand Up Pouch packaging tends to maintain protein and sugar content, while the total number of bacteria and mold / yeast still increase from observation of 2nd and 4th week. Total bacteria in the second week still meet the requirements based on Microbiology Criteria in Foodstuffs according to Perka BPOM RI. 16 year 2016 for the type of processed food of candied fruit, with the amount of 1.88 x 103 for coconut water solvent treatment and 6.77 x 103 for the treatment of common water solvent type.Keyword : Coconut, Sugar solution, preservation

PENGARUH KONSENTRASI SODA ABU TUNGKU KOPRA ASAP DAN ASAP CAIR TERHADAP KUALITAS MI BASAH Shinta W Apriyani; Alim M Nuryadi; Yunita F Assah
Jurnal Penelitian Teknologi Industri Vol. 11 No. 1 Juni 2019
Publisher : Balai Riset Dan Standardisasi Industri Manado

Mi merupakan makanan yang dibuat dari tepung terigu dan dikonsumsi secara luas di masyarakat karena harganya yang murah dan pembuatannya mudah. Mi basah mempunyai kadar air tinggi sehingga tidak dapat disimpan lama. Hal ini menjadikan banyak pihak berlaku curang dengan cara menambahkan bahan makanan non pangan seperti boraks atau formalin untuk mendapatkan mi basah yang kenyal dan memperpanjang masa simpan. Pada penelitian ini, digunakan soda abu tungku kopra asap sebagai bahan pengenyal dan asap cair sebagai bahan pengawet mi basah. Penelitian pertama adalah penambahan larutan soda abu ke dalam adonan mi dengan perlakuan 0, 2, 3, 4, 5 dan 10oBaume untuk kemudian dilanjutkan dengan uji kesukaan. Penambahan soda abu 4oBaume menghasilkan mi basah yang paling disukai. Penelitian dilanjutkan dengan perlakuan penambahan asap cair sebanyak 0% (A), 0,5% (B), 1% (C), 1,5% (D) dan 2% (E). Mi basah yang dihasilkan kemudian diuji kadar protein, kadar abu dan kadar airnya serta uji organoleptik dan cemaran mikrobiologinya selama penyimpanan (hari ke-1, ke-7, ke-14 dan ke-21). Dari hasil pengamatan didapat kadar protein berkisar antara 6,18-7,72%, kadar abu 1,04-1,36% dan kadar air 50,60-55,64%. Dari pengamatan fisik, sampai penyimpanan hari ke-21, mi basah masih kenyal dan tidak tumbuh jamur yang terlihat. Pada hari ke-21 jumlah ALT berkisar antara 1,59×101-1,09×102 cfu, sedangkan jumlah kapang berkisar antara 7,72×100-2,55×101 cfu, masih lebih kecil dari persyaratan SNI (2406-90) yaitu 1,0×106 dan 1,0×104 cfu. Dapat disimpulkan bahwa penambahan soda abu dan asap cair dapat menghasilkan mi basah yang kenyal dan memiliki daya simpan lama.Kata kunci: asap cair, mie basah, soda abu

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