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Jurnal Riset Teknologi Industri
Published by Balai Riset dan Standardisasi Industri Samarinda
ISSN : 19786891     EISSN : 25415905     DOI : 10.26578
Core Subject : Agriculture, Social, Engineering,
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering
Jurnal Riset Teknologi Industri (JRTI) adalah jurnal ilmiah yang terbit secara berkala dua kali setahun pada bulan Juni dan Desember. Memuat informasi bidang riset Teknologi Industri berupa hasil riset dan Ulasan Ilmiah bidang Perekayasaan Mesin, Pangan, Kimia Industri, Lingkungan dan Teknik Industri. Akreditasi Kemenristekdikti Akreditasi S2 Vol.10 No.1 Tahun 2016 samapi dengan Vol.14 No.2 tahun 2020. p-ISSN : 1978-6891, e-ISSN : 2541-5905.
Arjuna Subject : Teknik (semua kategori) - Teknik (Lain-Lain)
Articles 306 Documents
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Pengaruh Proses Pengolahanterhadap Mutu Produk Olahan Ikan Kendia (Thynnichthys vaillanti) Titiek Pujilestari; Arba Susanti
Jurnal Riset Teknologi Industri Vol 6 No 11 Juni 2012
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v6i11.1508

Abstract

The research was conducted in three steps, that is preliminary, the main and continuing. The preliminary research to determine the physical and chemical characteristics of kendia fish. The main research to determine the technology of fish processing in accordance with the characteristics of kendia fish. Continued research to determine the effect of polypropylene plastic packaging types 0.05 and 0.07 mm thickness on the durability of processed dried kendia fish. Dried fish processing technology kendia wet salting is carried out without and with the softening of spines, immersion in wood vinegar without and with the softening of the spines, plus a wet salting wood vinegar without and with the softening of spines, fermentation (wadi,bekasam) and shredded. Preliminary research indicates that kendia fish is white-blackish, flat, small, scaly, small prickly and hard and have a long 10 to 13.5 cm, width 3-4 cm and weighing 16-38 gr. At two months of storage, Total Plate Count tended to increase and decrease after four months of storage. The use of wood vinegar 10% less to give good results because of a bad smell arising/rot.The fat content and protein in all treatments were little changed during storage. Processed products which are preferred in the treatment of salting, dry wadi and bekasam and shredded. Kendia dried salted fish products are stored on a 0.07 mm polypropylene plastic packaging has the longest shelf life is 5 (five) months of 7 (seven) days.
Pengaruh Penambahan Rosella (Hibiscus sabdariffa L ) terhadap Sifat Fiskokimia Permen Jelly Rumput Laut Eucheuma cottonii Arba Susanty
Jurnal Riset Teknologi Industri Vol 9 No 1 Juni 2015
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (11066.143 KB) | DOI: 10.26578/jrti.v9i1.1699

Abstract

Seaweed Eucheuma cottonii can be used as raw material for making jelly candy.  Jelly candy has a soft chewy texture and elastic. Rosella flower have a pharmacological effect. This effect due to the active substance content such as gossypetin, anthocyanins and glucosidehibiscin. Anthocyanins are natural pigments that give the red color and have a function as antioxidants.. The purpose of this study was to determine the effect of adding the extract of roselle (Hibiscus sabdarfifa L) of the physicochemical properties of jelly candy Eucheuma cottonii. This study will be carried out through several stages of making of roselle extract, making seaweed filtrate, determining the concentration of rosella, and making of jelly candy Eucheuma cottonii Rosella.The results of this study showed that the addition of roselle extract effect on vitamin C and total anthocyanins, gel strength, tensile strength and elongation of jelly candy Eucheuma cottonii. The addition of rosella extract give the physicochemical properties of Eucheuma cottonii Jelly candy such as gel strength 27.8642 to 64.9602 N, elongation 160.02 to 246.34%, the water content 8.26 to 9.92%, ash content 0.13 -0.21%,  Vitamin C 3,86-4,36mg / 100g and total anthocyanins 1.36 - 3,15mg / 100g. The parameter of organoleptic test such as flavour, odour and tekxture have no affect on panelist perception except color parameter of jelly candy Eucheuma cottonii rosella.ABSTRAKRumput laut Eucheuma cottonii dapat dimanfaatkan sebagai bahan baku pembuatan permen jelly. Permen jelly merupakan produk olahan bertesktur lunak dan elastis. Kelopak bunga rosella memiliki efek farmakologis karena kandungan zat aktif gossypetin, antosianin dan glucosidehibiscin. Antosianin merupakan pigmen alami yang memberi warna merah pada seduhan kelopak bunga rosella dan bersifat sebagai antioksidan. Tujuan penelitian ini adalah mengetahui pengaruh penambahan ekstrak rosella (Hibiscus sabdarfifa L) terhadap sifat fisikokimia permen jelly rumput laut Eucheuma cottonii sehingga dihasilkan permen jelly berkualitas baik yang dapat berfungsi sebagai pangan fungsional. Penelitian ini akan dilakukan melalui beberapa tahapan yaitu pembuatan ekstrak rosella, pembuatan filtrat rumput laut, penentuan konsentrasi rosella, dan pembuatan permen jelly Eucheuma cottonii rosella. Hasil penelitian ini menunjukkan bahwa penambahan ekstrak rosella berpengaruh terhadap nilai vitamin C dan total antosianin, gel strength, tensile strength dan elongasi permen jelly rumput laut Eucheuma cottonii rosella. Penambahan ekstrak rosella pada permen jelly rumput laut Eucheuma cottonii menghasilkan permen jelly dengan kekuatan gel 27,8642-64,9602 N, elongasi 160,02–246,34%, kadar air 8,26–9,92%, kadar abu 0,13-0,21%, Vitamin C 3,86-4,36mg/100g dan total antosianin 1,36–3,15 mg/100g. Berdasarkan hasil uji organoleptik, penambahan ekstrak rosella tidak mempengaruhi kesukaan panelis terhadap aroma, rasa dan tekstur permen jelly Eucheuma cottonii rosella kecuali untuk warna. Kata kunci : Eucheuma cottonii, rosella, antosianin, sifat fisikokimia
Pemanfaatan Batubara Kotor (Dirty Coal) Menjadi Karbon Aktif Haspiadi Haspiadi
Jurnal Riset Teknologi Industri Vol 4 No 7 Juni 2010
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1093.446 KB) | DOI: 10.26578/jrti.v4i7.1455

Abstract

Research  on activated carbon production from dirty coal with chemical process has been done. This research was Investigated the effect of concentration of phospharic acid as the activator on characteristics  the product Activated carbon was produced by activation of dirty cool for 2 hours at 800 0C. Chemical activation was done using phosphoric acid solution at various concentration:  15 %, 20%, 25 %, and 30 % for 24 hours and 0 % as control. The best quality of activated carbon was obtained from activated carbon using 25 % phosphoric acid. At this condition  the produced  activated carbon has choracteristics  of 1.87 % moisture content,  13,41 % ash content and adsorptive  capacity  of iodium  804.56  mg/g. This adsorptive capacity fulfill of the requirements of National  Standard  of  Indonesia for Technical  Activated Carbon (SNI 06-3730-1995). 
Ekstraksi Karotenoid dari Minyak Sawit Mentah (CPO) dengan Pelarut Dietil Eter dan Aceton Ageng Priatni; Fauziati Fauziati; Yuni Adingsih
Jurnal Riset Teknologi Industri Vol.11 No.2 DESEMBER 2017
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (291.176 KB) | DOI: 10.26578/jrti.v11i2.3014

Abstract

Minyak sawit mentah CPO (Crude Palm Oil) salah satu sumber alami yang kaya akan karotenoid. Karotenoid pada minyak sawit umumnya berkisar antara 500 - 700 ppm. Karena kandungan yang cukup tinggi tersebut maka perlu dilakukan upaya pengambilan karotenoid. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu optimum dari proses ekstraksi. Penelitian ini dilakukan dengan metode transesterifikasi dan dilanjutkan dengan proses ekstraksi. Parameter yang diamati adalah konsentrasi karotenoid dan sisa pelarut (dietil eter dan aceton).  Dari hasil penelitian diperoleh kesimpulan bahwa waktu dan suhu ekstraksi berpengaruh nyata terhadap konsentrasi karotenoid, dietil eter dan aceton. Kondisi optimum untuk ekstraksi karotenoid dari CPO adalah 9 jam dan suhu 60 oC dengan konsentrasi karotenoid 718,33 ppm, dietil eter 0,70 ppm dan aceton 3,28 ppm.
Pengaruh Berbagai Jenis Bahan Pengendap terhadap Peningkatan Gel Refined Carrageenandari Eucheuma Cottonii Rizal Alamsyah; Nami Lestari; Reno Fitri Hasrini
Jurnal Riset Teknologi Industri Vol 7 No 13 Juni 2013
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26578/jrti.v7i13.1532

Abstract

The problems faced by carragenan producers is the optimation of the presipitation ingridients.  Presipitation process on the extraction carragenan from seaweeds is very essential since the fraction with higher molecul weight will be separated from the lighter one, and it can influence the gel strength which is one of the important characteristics.  Precipitation ingridients used in this experiments consist of  methanol, ethanol, and isopropanol. The extraction of carragenan from Eucheuma cottonii in this research follows some steps e.g. extraction with KOH 6%, heating, rinsing, pulping, hot filtering, addition of KCL 5%, precipitation, washing-rinsing, squizing, drying and grinding. Quality parameters observed were gel strength, moisture content, ash content, viscosity, boiling point, and gel point. From these experiments methanol ingridients exhibited the best characteristics of refined carragenan in term of gel strength (1407,83 g/cm2), moisture content (9,96%), ash content (18,7%), viscosity (251 cP), boiling point (27,6°C), and gel point (30,3°C).  In general refined carrageenan processed with these presipitation meet the standard from FAO (Food Agriculture Organization), FCC (Food Chemicals Codex), dan EEC (European Economic Community). 
Diversifikasi Pengolahan Jahe Menjadi Produk Awetan Nami Lestari; Eldha Sampepana; Sitti Nurlina; Tita Sri Palupi
Jurnal Riset Teknologi Industri Vol 1 No 1 Juni 2007
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1066.771 KB) | DOI: 10.26578/jrti.v1i1.1337

Abstract

Ginger ( Zingiber Officinale) is one of spices having many beneficial uses and its potency in East Kalimantan is quite big.  This region produces about2,454.000  tons of  ginger  every  year.  (The  Plantation  Services of  East Kalimantan Province, 2004). The aim of this research is to find an effecient technology for small and madium scale industries to process ginger to become preserved products like instant ginger drinks, candies and syrup. The research looked for the right formulae in processing of instant ginger drinks and ginger syrups and tile right filler substance in making ginger candies. The formula willbe represented in the composition of ginger, sugar and water. Based on organoleptic testing, the best species of ginger made for those products is "elephantginger" and Ihe best composition for making instant ginger products is 750 gram, 1000 gram and 250 ml for "elephant ginger'; sugar and waterrespectively. In addition, the best composition to make ginger syrup is 500 gram and 1000 ml of ..elephant ginger". suqer and water respectively. Lastly. the best filler substance for soft ginger candy is gelatinous flour.
Analisis Material dan Energi pada Produksi Bio-Briket Arang Tongkol Jagung Wawan Agustina
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 (7225.286 KB) | DOI: 10.26578/jrti.v10i1.1753

Abstract

Production process to yield amount of energy is not quit of use other type of energy, but also in course of corn cob charcoal bio briquette production. Amount of material and energy required in the production process need to be analyzed or reviewed. The purposes of this research is to know the amount of material and energi required to yield one set of functional unit of material ( kg) and energi ( MJ) from bio briquette corn cob charcoal product.  Method used at this research is by studying amount of material and energi used in each step of charcoal corn cob bio briquette production process. Production process stages include carbonization process, charcoal milling (flouring), an adhesives making, mixing charcoal powder with an adhesive and briquette molding. Result of the research show the rendement of charcoal to raw material of corn cob is equal to 19%.  At production process had loss material of equal to 60.61%. The biggest  material loss is on carbon making process is equal to 38.18%. To yield 1 (one) kg of charcoal bio briquette needed 4.96 kg of corn cob, 0.075 kg of tapioca, and 0.68 kg of water. The conversion energi from raw material to product have loss the material of equal to 74.14%. To yield 1 MJ of energi from charcoal bio briquette needed  4.17 MJ of total energy (energy from raw material and process) and 0.30 MJ energi process. ABSTRAKProses produksi untuk menghasilkan suatu energi tidak terlepas dari penggunaan energi lainnya, tidak terkecuali dalam proses produksi biobriket arang tongkol jagung. Jumlah dari material dan energi yang diperlukan dalam proses produksi tersebut perlu dianalisis atau dikaji. Tujuan dari penulisan ini adalah untuk mengetahui jumlah material dan energi yang dibutuhkan untuk menghasilkan satu satuan unit fungsional material (kg) dan energi (MJ) dari produk biobriket arang tongkol jagung. Metode penelitian yang dilakukan adalah dengan cara mengkaji jumlah material dan energi yang masuk atau yang dibutuhkan pada setiap tahapan proses pembuatan biobriket arang tongkol jagung. Tahapan proses tersebut meliputi karbonisasi, penggilingan arang, pembuatan bahan perekat, pencampuran serbuk arang dengan bahan perekat dan pencetakan briket. Hasil penelitian menunjukkan rendemen arang terhadap bahan baku tongkol jagung adalah sebesar 19%. Pada proses produksi terjadi penyusutan material sebesar 60,61%, penyusutan material terbesar terjadi pada proses karbonisasi yaitu sebesar 38,18%. Untuk menghasilkan 1 kg biobriket arang tongkol jagung diperlukan 4,96 kg tongkol jagung, 0,075 kg tapioka, dan 0,68 kg air. Pada konversi energi dari bahan baku terhadap produk yang dihasilkan terjadi kehilangan sebesar 74,14%. Untuk menghasilkan 1 MJ energi dari biobriket arang tongkol jagung diperlukan 4,17 MJ energi total (energi bahan baku dan proses) dan diperlukan 0,30 MJ energi proses. Kata kunci : Energi, Bio-briket, arang, tongkol jagung, analisis 
Rekayasa Alat Pengering Rumput Laut Jantri Sirait
Jurnal Riset Teknologi Industri Vol 5 No 10 Desember 2011
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9733.089 KB) | DOI: 10.26578/jrti.v5i10.1499

Abstract

Seaweed dried device that has been changed well done, which the system has transferred the warm throughout the left and the right side wall can transfer the warm to the dried shelves. The dried has been for 28 hours on the 40oc – 60oc temperature with the heavy of the dried sea weed is about 20 kg. the seaweed dried device specification conclude of ; 124 cm high, 80 cm length, 80 cm width. The warm space has length 77 cm, 48 cm width, 9 cm high, with 27 kg capacities the coral stones as the warm media. 
Proses Termal dan Penggunaan Umur Simpan Nasi Goreng dalam Kemasan Retort Pouch Muhamad Kurniadi; Anissa Kusumaningrum; Asep Nurhikmat; Agus Susanto
Jurnal Riset Teknologi Industri Vol.13. No.1 JUNI 2019
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (391.731 KB) | DOI: 10.26578/jrti.v13i1.4177

Abstract

Research about thermal process of fried rice in retort pouch packaging and its shelf life prediction were conducted. The aim of this study were thermal process optimization and predicted shelf life of fried rice in retort pouch packaging. Thermal process was done in temperature of 110 °C and 121°C during 15 minutesand 20 minutes using parameters i.e. lethality value (Fo) and Total Plate count (TPC). Shelf life prediction used Accelerated Shelf-life Test (ASLT) model Arrhenius through decresed of rancidity approach. The samples were storaged in various temperature 27, 35 dan 55 °C and analyzed once a week for 35 days. The results showed that the best of thermal process in 121°C for 20 minutes. The Result of TPC value was 0,4 x 103cfu/ml and lethality value 11.88 minutes. Shelf life prediction of fried rice in retort pouch packaging was 8.25 months.                                                       ABSTRAK Penelitian mengenai proses termal dan pendugaan umur simpan nasi goreng dalam kemasan retort pouch telah dilakukan. Tujuan penelitian yaitu melakukan optimasi sterilisasi dan pendugaan umur simpan nasi goreng dalam retort pouch. Optimasi sterilisasi dilakukan pada suhu 110 °C dan 121°C dengan waktu 15 menit dan 20 menit, menggunakan parameter uji Angka Kecukupan Panas (Fo) dan uji Angka Lempeng Total (ALT). Pendugaan umur simpan menggunakan teknik Accelerated Shelf-life Test (ASLT) model Arrhenius melalui pendekatan penurunan mutu angka ketengikan thiobarbituric acid (TBA). Penyimpanan sampel pada variasi suhu 27, 35 dan 55°C, diuji setiap 7 hari selama 35 hari.Hasil penelitian menunjukkan bahwa proses sterilisasi retort pouch yang terbaik yaitu pada suhu 121°C selama 20 menit. Hasil ALT yaitu 0,4 x 103 cfu/ml dan Angka Kecukupan Panas Fo 11,88 menit. Perkiraan umur simpan nasi goreng dalam retort pouch adalah 8,25 bulan.Kata kunci: Nasi goreng, umur simpan, retort pouch, model Arrhenius, Fo, TBA
Rekayasa Alat Peniris Amplang Sistem Sentrifugal dengan Penggerak Manual untuk Industri Kecil Krupuk Amplang Sulharman Sulharman
Jurnal Riset Teknologi Industri Vol 8 No 16 Desember 2014
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (6239.505 KB) | DOI: 10.26578/jrti.v8i16.1558

Abstract

Engineering research has been done spinner manual tool of amplang and the goal is to accelerate spinner tool of amplang that accelerate the draining oil time and larger production quantities of amplang also saving electricity. This reseach method are (1) design tools, (2) making tools and (3) test tools. Testing the tool by; enter amplang that had been fried in container of spinner machine and then turning it by the handle, and then calculate the length of draining time. Based on the results obtained by means of engineering; frame spinner machine of iron: height 14.5 cm, length 100 cm, width 60 cm, thick 5 cm. Frame player mechanism of iron: height 70 cm, length 23 cm, width 40 cm, thick 5 cm. Frame buffer spinner of iron: top diameter 48 cm, bottom diameter 42 cm, height 50 cm, diameter 1 cm of iron axle. Containers spinner of  plastic: top diameter 45.5 cm, bottom diameter of 37.5 cm, height 56 cm.Mechanism player spinner container: top diameter of dish 18 cm and number of teeth 44 pieces, down diameter of dish 6.5 cm and a number of teeth 16 pieces, distance above and below the disc is 53 cm. Results spinner manual tool performance can accommodate 7 kg manual and spinner without rotation only 5 kg.ABSTRAKRekayasa alat peniris amplang manual untuk industri kecil amplang dilakukan dengan tujuannya meningkatkan produktivitas alat peniris amplang sehingga mempercepat waktu penirisan dan jumlah produksi yang lebih besar serta hemat listrik. Metode pembuatan alat peniris, meliputi: (1) desain alat, (2) pembuatan alat, (3) menguji alat. Pengujian alat dilakukan dengan cara;  memasukkan  amplang yang telah digoreng ke dalam wadah peniris kemudian memutarnya menggunakan handel pemutar, lalu menghitung lama waktu penirisan. Berdasarkan hasil rekayasa alat diperoleh; rangka peniris dari besi: tinggi  14,5 cm, panjang 100 cm, lebar 60 cm, tebal 5 cm  Rangka mekanisme pemutar wadah peniris dari besi:  tinggi 70 cm, panjang 23 cm, lebar 40 cm, tebal 5 cm. Rangka penyangga peniris dari besi: diameter atas 48 cm, diameter bawah 42 cm, tinggi 50 cm, diameter besi 1 cm. Wadah peniris dari plastik: diameter atas 45,5 cm, diameter bawah 37,5 cm, tinggi 56 cm. Mekanisme pemutar wadah peniris: diameter  piringan atas 18 cm dengan jumlah gigi 44 buah, diameter piringan bawah 6,5 cm dengan jumlah gigi 16 buah, jarak piringan atas dan piringan bawah 53 cm. Hasil unjuk kerja alat  peniris rekayasa manual dapat menampung 7 kg sebelumnya  peniris tanpa putaran hanya 5 kg.Katakunci : alat peniris manual, sentrifugal, kerupuk amplang

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