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ardy rimanda putra
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INDONESIA
Jurnal Inovasi Pembangunan
Published by Badan Penelitian Dan Pengembangan Daerah Provinsi Lampung
ISSN : 23545704     EISSN : 2622190X     DOI : https://doi.org/10.35450/jip
Core Subject : Economy, Humanities, Health, Science, Education, Agriculture, Social, Engineering,
Aerospace Engineering Agriculture, Biological Sciences & Forestry Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other
Development Innovation Journal published starting from volume 01 of 2013 when it was still under the Bappeda Lampung Province in the Field of Research and Development under the name Journal of Development Innovation. Then since the enactment of Local Regulation of Lampung Province No. 3 of 2014 Regional Research and Development Agency of Innovation Lampung Province was formed on August 8, 2014. Field of Publication and Information one of the main tasks is the journal and journal title changed from Journal of Development Innovation to Journal of Innovation and Development. Furthermore, based on Regional Regulation No. 8 of 2016 Regional Research and Development Agency (Balitbangnovda) Lampung Province again changed into Regional Research and Development Agency (Balitbangda) Lampung Province, Division of Science and Technology oversees Sub Division Data Dissemination and Publication Kelitbangan as a manager of journals and the name of the journal was again changed to Journal of Development Innovation. Focus and Scope Development Innovation: Jurnal Kelitbangan (JIP) is a journal that provides a source of scientific information aimed at researchers, research institutions, government agencies, and stakeholders in all fields. JIP publishes original research manuscripts, reviews articles, studies, and case studies that focus on research: Public Culture Government Information and communication technology Social and Cultural Rights Health Economics Agriculture Technique Education Energy Transportation Tourism
Arjuna Subject : Umum - Umum
Articles 4 Documents
 1 
Search results for , issue "Vol 2 No 03 (2014): November 2014" : 4 Documents clear
Ekstraksi Minyak Biji Karet (Hevea brasiliensis) dengan Mengadopsi Metode Pembuatan Minyak Kelapa Tradisional Dian Fajar Lestari
Inovasi Pembangunan : Jurnal Kelitbangan Vol 2 No 03 (2014): November 2014
Publisher : Balitbangda Provinsi Lampung

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Abstract

So far rubber-tree seeds are used only in rubber-plant propagation, while in fact the rubber-tree seeds have a high oil content that can be exploited by society into value-added products. To achieve it a simple technology is needed to extract oil out of the seeds. The extracted oil of the rubber-tree seed is expected to be a raw material for making biodiesel or other products that could provide alternative solutions to the energy crisis in Indonesia through developing alternative fuels. This study aims to determine whether the traditional coconut oil extraction method can be applied to the extraction of the rubber-tree seed oil. Targets to be achieved is to discover an extraction technology of rubber-tree seed oil which is simple and effective. The study was conducted on the rubber-tree seeds in the same way to make coconut milk and process it into oil. The process started with clearing the rubber-tree seeds of their hard shell, blended them with water, and crushed and pressed to give milk. The milk was then processed to oil with two treatments, heating and use of yeast. The result of the heating treatment suggested that the traditional oil processing methods could be applied to the extraction of rubber-tree seed oil with the highest yield reached 32,4%, a specific gravity of 0,91, average viscosity of 39,67, and the acid number of 23,66.
Inovasi Material pada Pembuatan Bata Merah Tanpa Dibakar untuk Kemakmuran Industri Kerakyatan Muhammad Amin
Inovasi Pembangunan : Jurnal Kelitbangan Vol 2 No 03 (2014): November 2014
Publisher : Balitbangda Provinsi Lampung

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Abstract

Brick making process has been hindered in the process of making that long because it should be burning again. During the combustion process is a growing problem of air pollution and the costs incurred to purchase a fairly expensive firewood. So we need to find a solution to solving this problem is by doing innovation or engineering materials with the addition of cement, sand, rice husk ash, limestone and iron ore with a certain variation of the composition. From the analysis of the material all the material qualifies as an addition to the cement forming and physical quality test based on the highest compressive strength of the composition I = 52.60 kg/cm2 , the highest specific gravity test on IV = 2.60 kg/cm3 composition, porosity test lowest on the composition of the I = 15 %, all shapes and sizes according to the standard square is 190 x 95 x 50 mm . So the overall manufacture of bricks without fuel had already solved the length of time that the process of making a shorter 3 days, production costs is to be cheap Rp.196,84/brick, carbon dioxide gas pollution problems are avoided due to the burning of brick and quality produced in accordance with standards quality according to ISO and ASTM .
Efektivitas Transfer Teknologi Pengolahan Beras Siger Terhadap Peningkatan Produktivitas Usaha Beras Tiwul Tradisional Beni Hidayat
Inovasi Pembangunan : Jurnal Kelitbangan Vol 2 No 03 (2014): November 2014
Publisher : Balitbangda Provinsi Lampung

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Abstract

“Siger” rice is cassava analogue rice adopt tiwul making process but with the appearance (more uniform shape, brighter colors) and the flavor is better. “Siger” rice is basically an instant tiwul that have been modernized. Because processed by the same method, the “siger” rice characterized as a functional food as well as traditional Tiwul. In order to transfer “siger” rice processing technology, has developed a pilot center for processing of “Siger” rice in Margomulyo village, Jati Agung, South Lampung. The study aims 1) to assess the effectiveness of technology transfer” siger” rice to increase productivity of traditional tiwul business 2) to reviewing the composition of the functional components of “Siger” rice result of technology transfer . The results showed that 1) the activities of technology transfer has been able to increase the productivity of the business as reflected in production capacity from 10 kg to 100 kg per week; selling price from Rp 8.000/kg to Rp 10.000/ kg ; profits per week from Rp 20.000 to Rp 350.000 ; expanding the marketing reach form Margomulyo village into South Lampung and Bandar Lampung and 2) “Siger” rice of technology transfer characterized as a functional food that is reflected in the high content of dietary fiber (14.95%) and resistant starch (7.78%) ; and more slowly digested the body because it has a low starch digestibility (17.65%).
Pengaruh Konsentrasi Lactobacillus acidophilus dan Tepung Sagu Terhadap Umur Simpan dan Sifat Sensori Tempe Kedelai Febri Hamzah
Inovasi Pembangunan : Jurnal Kelitbangan Vol 2 No 03 (2014): November 2014
Publisher : Balitbangda Provinsi Lampung

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Abstract

This study aimed to determine the concentration of Lactobacillus acidophilus and sago flour that extend shelf life and maintain the sensory properties of soy tempeh. This study used a Randomized Complete-Block Design (RBCD) with two factors and three replications. The first factor is the concentration of Lactobacillus acidophilus which consists of 3 levels (1%, 1.5% and 2%), while the second factor is the concentration of sago flour which consists of 4 levels (0%, 0.4%, 0.8% and 1,2%). The data were analyzed by analysis of variance and further trials with HSD test at 5% type αerror level. The results showed that the concentration of Lactobacillus acidophilus by 1.5% and by 0.4% sago flour extend the shelf life and maintain the sensory properties of soy tempeh. Shelf life at these concentrations is 112 hours. This shows that the addition of soy tempeh Lactobacillus acidophilus by 1.5% and sago flour by 0.4% able to increase the shelf life of soy tempeh up to 58 hours.

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