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Jurnal Dinamika Penelitian Industri
Published by Kementerian Perindustrian Republik Indonesia
ISSN : 20888996     EISSN : 24774456     DOI : -
Core Subject : Engineering,
Industrial & Manufacturing Engineering
Menyajikan karya tulis ilmiah yang berkualitas yang telah terseleksi dan direview untuk penelitian dan perekayasaan bidang teknologi industri karet, tekstil, pangan, lingkungan dan kimia lingkungan.
Arjuna Subject : -
Articles 16 Documents
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Search results for , issue "Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI" : 16 Documents clear
Pemanfaatan tepung dari kulit secang, kunyit dan kulit manggis untuk kompon karet ., Rahmaniar; Rejo, Amin; Priyanto, Gatot; Hamzah, Basuni
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

This research aims to obtain the optimal concentration in the variations of natural dyes and examines the characteristics of the resulting rubber compound. Research and laboratory testing conducted at Balai Riset dan Standardisasi Industri Palembang and PT. Kobe Internasional Mandiri Bandung. This study used dye concentration in 5 phr and 4 (four) color variation that were Formula A: Flour mangosteen peel, Formula B: Meal turmeric, Formula C: Flour wooden cup and Formula D: Synthetic dyes as the control. Parameters observed were Hardness, Shore A (ASTM D 2240-1997), tensile strength, kg / cm 2 (ISO 37, 1994), elongation at break (%), 50 PPHM ozone resistance, 20%, 24 h, 40 ° C and total color difference. The results showed that the best treatments was formula C: Flour wooden cup with Hardness test results of 44 shore A, the voltage dropped by 129 kg / cm 2, Elongation at break of 845%, the ozone resistance of rubber compounds showed no cracks and the total color difference was 26,74.Key word : rubber compound, dyes, wooden cup, turmeric, mangosteen rind.AbstrakPenelitian ini bertujuan untuk mendapatkan konsentrasi optimal variasi bahan pewarna alami dan mengkaji karakteristik kompon karet yang dihasilkan. Penelitian dan pengujian laboratorium dilaksanakan di Balai Riset dan Standardisasi Industri Palembang dan PT. Kobe Internasional Mandiri Bandung. Penelitian ini menggunakan konsentrasi pewarna 5 phr dan 4 (empat) variasi pewarna yaitu Formula A : Tepung kulit manggis, Formula B : Tepung kunyit, Formula C : Tepung kayu secang dan Formula D : Pewarna sintetis sebagai kontrol. Parameter yang diamati Kekerasan, Shore A (ASTM D. 2240-1997), tegangan putus, kg/cm2 (ISO 37, 1994), Perpanjangan Putus (%), ketahanan ozon 50 pphm, 20%, 24 jam, 40°C dan total perbedaan warna. Hasil penelitian menunjukkan bahwa Perlakuan yang baik adalah formula C : Tepung kayu secang dengan hasil uji Kekerasan sebesar 44 shore A, Tegangan putus sebesar 129 kg/cm2, Perpanjangan putus sebesar 845 %, ketahanan ozon menunjukkan kompon karet tidak retak dan total perbedaan warna yaitu 26,74.Kata kunci : kompon karet, pewarna, kayu secang, kunyit, kulit manggis.
Teknologi mutu tepung pisang dengan sistem spray drying untuk biskuit Nurhayati, Chasri; Andayani, Oktavia
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

Bananas are a perishable commodity, necessitating further processing fluor substitution flour is a refined products used as a biscuits raw material diversification treatment. The hygienic way in the manufacture of bananas could be done by spray drying were utilize the hot temperatures of a blower This study used a fluor substitution kepok (A1) and fluor substitution. (A2) Having six variations of composition ratio of banana gedah flour, mung bean flour and fish fluor on treatment (P) were P1 (1: 1.5: 1.5), P2 (1: 1: 1), P3 (1: 0.5 : 0.5), P4 (2: 0.5: 0.5), P5 (3: 0.5: 0.5), P0 (4: 0: 0) Testing the quality standards of SNI 01- 3841-1995 of banana gedah flour based treatment and 01-7111.2-2005 The results showed that drying of banana gedah flour produced 3.62% water content for kepok fluor substitution bananas and 3.73% for fluor substitution bananas, met the the quality standards of SNI 01-3841-1995 with category A for quality. The best treatment on occured on A1P1 obtained by comparison 1: 1.5: 1.5 All biscuits treatment with bananas fluor substitution, fish flour and green bean flour met the quality requirements 01-7111.2-2005 except for the water content of banana gedah flour.Keywords: banana flour, spray drying, biscuitsAbstrakPisang merupakan komoditi bersifat mudah rusak, sehingga diperlukan pengolahan lanjutan. Tepung pisang merupakan produk olahan digunakan sebagai diversifikasi bahan baku biskuit. Cara hyangiene dalam pembuatan tepung dapat dilakukan dengan spray drying yaitu memanfaatkan suhu panas blower. Penelitian ini menggunakan pisang kepok (A1) dan pisang gedah (A2). Mempunyai enam variasi komposisi perbandingan tepung pisang, tepung kacang hijau dan tepung ikan pada substitusi biskuit (P) yaitu P1 (1:1,5 :1,5); P2 (1:1:1); P3 (1:0,5:0,5); P4 (2:0,5 :0,5); P5 (3:0,5:0,5); P0 (4:0:0). Pengujian tepung pisang berdasarkan standar mutu SNI 01-3841-1995 dan biskuit SNI 01-7111.2- 2005. Hasil penelitian menunjukkan pengeringan tepung pisang menghasilkan kadar air 3,62% untuk tepung pisang kepok dan 3,73% untuk tepung pisang gedah, memenuhi standar mutu SNI 01-3841-1995 kategori mutu A. Kandungan gizi biskuit terbaik diperoleh pada perlakuan A1P1 dengan perbandingan 1:1,5 :1,5. Semua perlakuan biskuit dengan substitusi tepung pisang , tepung ikan dan tepung kacang hijau memenuhi syarat mutu SNI 01-7111.2-2005 kecuali untuk kadar air biskuit tepung pisang gedah.Kata kunci: Tepung pisang, spray drying, biskuit
Pengaruh suhu dan lama penyimpanan terhadap karakteristik kompon karet dengan bahan pengisi arang aktif tempurung kelapa dan nano silika sekam padi Marlina, Popy; Pratama, Filli; Hamzah, Basuni; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

The objectives research is to examines the effect of temperature and storage time to characteristics ofrubber compoundthat was added with the fillers of activated coconut shell carbon and nano silica from rice husks. Rubber compound in this study is the use of a filler treatment activated coconut shell carbon 10 phr and nano silica from rice husks 40 phr. Experimental design include variations in temperature 60°C, 70°C and 80°C and storage time 1 day, 3 days, 5 days and 7 days, with three (3 ) repetition. The results showed temperature and storage time affects the characteristics of the rubber compound rubber compound , for the parameters of hardness , tensile strength , elongation at break and abrasion resistance. Characteristics rubber compound for hardness, tensile strength, elongation at break after ageing met the requirements of the Indonesian National Standards for pads dock rubber compound SNI06-3568-2006. Abrasion resistance rubber compound for all treatments after ageing the characteristics of rubber compound on the market , the range of 400-600 cm3.Keywords : rubber compound characteristics, storage time, temperatureAbstrakPenelitian ini bertujuan untuk mengkaji pengaruh suhu dan lama penyimpanan terhadap karakteristik kompon karet dengan menggunakan bahan pengisi arang aktif tempurung kelapa dan nano silika sekam padi. Kompon karet yang digunakan dalam penelitian ini bahan pengisi dari arang aktif tempurung kelapa 10 phr dan nano silika sekam padi 40 phr. Rancangan percobaan meliputi variasi suhu 60°C, 70°C dan 80°C dan lama penyimpanan kompon karet, yaitu 1 hari, 3 hari, 5 hari dan 7 hari. Percobaan dilakukan pengulangan sebanyak 3 (tiga) kali. Hasil penelitian menunjukkan suhu dan lama penyimpanan kompon karet berpengaruh terhadap karakteristik kompon karet, pada parameter kekerasan, tegangan putus, perpanjangan putus dan ketahanan kikis. Karakteristik kompon karet untuk kekerasan, tegangan putus dan perpanjangan putus setelah pengusangan untuk semua perlakuan memenuhi syarat mutu kompon karet bantalan dermaga, sesuai SNI06-3568-2006. Ketahanan kikis untuk semua perlakuan kompon karet setelah pengusangan memenuhi karakteristik kompon karet di pasaran, kisaran 400 – 600 cm3.Kata kunci : karakteristik kompon karet, lama penyimpanan, suhu
Pemanfaatan limbah cair industri karet remah sebagai media pertumbuhan Chlorella Vulgaris untuk pakan alami ikan Yulita, Eli
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

Chlorella vulgaris can utilize organic substances contained in waste rubber which serves as a medium for its growth. C. vulgaris is one of the types of microalgae that can be used as raw material forage and natural forage fish. This research aims to utilize crumb rubber industry wastewater as a medium for the growth of C. vulgaris natural forage fish. The initial phase of the research, namely the preparation of pure isolates of C. vulgaris, followed by the rejuvenation to log phase, carried out to scale up biomass obtained from cultures of C. vulgaris which could be used as a natural forage. The next was testing the quality of natural forage product including beta carotene, folic acid, oils and fats, fat, unsaturated fat, protein, moisture content, ash content, chlorophyll, crude fiber, iron (Fe), manganese (Mn), potassium and vitamin and the wasted residual of the media used. The results of the test for protein content and moisture content of C. vulgaris fish forage by utilizing the waste water of crumb rubber industry respectively were 2.3% and 95.46%. While the quality of the natural forage product produced were unsaturated fatty 0.44 mg / kg; 2.3% protein; fatty oils 141 mg / L; chlorophyll a 2.7094 mg / L; chlorophyll b, 0.8424 mg / L and vitamin B1 3.99 mg / kg; Vitamin D 2.52 mg / 100 g and Vitamin E 1.09 mg / 100 g.Keywords : the waste, C. vulgaris, natural forage fishAbstrakChlorella vulgaris dapat memanfaatkan bahan-bahan organik yang terdapat di dalam limbah karet yang berfungsi sebagai media pertumbuhan C. vulgaris. C. vulgaris adalah salah satu jenis mikroalga yang dapat digunakan sabagai bahan baku pakan dan pakan alami ikan. Penelitian ini bertujuan memanfaatkan limbah cair industri karet remah sebagai media pertumbuhan C. vulgaris untuk pakan alami ikan. Tahap awal penelitian yaitu penyiapan isolat murni C. vulgaris, selanjutnya dilakukan peremajaan sampai fase log, dilakukan scale up sampai diperoleh biomassa dari kultur C. vulgaris yang dapat digunakan sebagai pakan alami. Selanjutnya dilakukan pengujian terhadap mutu pakan alami yang dihasilkan meliputi beta karoten, asam folat, minyak dan lemak, kadar lemak, lemak tak jenuh, protein, kadar air, kadar abu, khlorofil, serat kasar, Besi (Fe), Mangan (Mn), kalium, vitamin dan limbah sisa dari media yang digunakan. Hasil pengujian kadar protein dan kadar air pakan ikan C. vulgaris dengan memanfaatkan limbah cair industri karet remah berturut-turut yaitu 2,3% dan 95,46%. Sedangkan mutu pakan alami yang dihasilkan yaitu lemak tak jenuh 0,44 mg/kg; protein 2,3%; minyak lemak 141 mg/L; khlorofil a 2,7094 mg/L; khlorofil b, 0,8424 mg/L dan vitamin B1 3,99 mg/Kg; Vitamin D 2,52 mg/100 g dan Vitamin E 1,09 mg/100 g.Kata Kunci : limbah cair, C. vulgaris, pakan alami ikan
Model pengembangan formula kompon vulkanisir ban luar dump truck dengan filler fly ash ., Nasruddin; ., Sudirman; Mahendra, A.; Haryono, A.
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

Retread tire dump trucks imported and local characterization has been performed as a basis for modeling the development of a formula dump truck tire retreading. Materials used include natural rubber SIR 20, Thermoplastic Elastomer (inserting ETP), carbon black, silica and fly ash. The test results showed that the addition of the ETP on natural rubber SIR 20 for retread tire dump trucks can increase the hardness of 3.03%, 3.87% tensile strength, tear strong 15.46%, 100% modulus with a value of 36.28%, the modulus 300% with a value of 27.71% and 52.46% abrasion value. Testing of mechanical properties in fresh condition after aging (aging) and after ozone exposure given PPHM 25 for 3x24 hours at a temperature of 40°C shows, the addition of ETP a positive effect on some mechanical properties. The test results showed the addition of SEM-EDS ETP can protect natural rubber from ozone attack. Fly ash is added to the compound of formula has a tendency to bind to one another, so that the process of making the formula developed an innovative mixing with coupling agent Si type of PEG 400 and 69.Keywords: natural rubber, ETP, carbon black, fly ash, dump truck tire compound.AbstrakVulkanisir ban luar dump truck impor dan lokal telah dilakukan karakterisasi sebagai dasar untuk membuat model pengembangan formula vulkanisir ban luar dump truck. Bahan yang digunakan antara lain karet alam SIR 20, Elastomer Termoplastik (inserting ETP), carbon black, silica dan fly ash. Hasil pengujian menunjukkan, penambahan ETP pada karet alam SIR 20 untuk vulkanisir ban luar dump truck dapat meningkatkan kekerasan 3,03%, kuat tarik 3,87%, kuat sobek 15,46%, modulus 100% dengan nilai 36,28%, modulus 300% dengan nilai 27,71% dan abrasi = 52,46%. Pengujian sifat mekanik pada kondisi segar setelah proses penuaan (aging) dan setelah diberi paparan ozon 25 pphm selama 3x24 jam pada suhu 40°C menunjukan, penambahan ETP memberikan efek positif pada beberapa sifat mekanik. Hasil pengujian SEM-EDS menunjukan penambahan ETP dapat melindungi karet alam dari serangan ozon. Fly ash yang ditambahkan pada formula kompon memiliki kecenderungan berikatan satu sama lain, sehingga pada proses pembuatan formula dikembangkan suatu inovasi pencampuran dengan coupling agent jenis PEG 400 dan Si 69.Kata Kunci : karet alam, ETP, carbon black, fly ash, kompon ban luar dump truck.
Profil gelatinisasi formula pempek “lenjer” Karneta, Railia; Rejo, Amin; Priyanto, Gatot; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

This research aims to determine the gelatinization profiles of pempek lenjer dough from several formulas, with comparising fish with tapioca flour treatment. During the heating occured an increase in viscosity caused by the swelling of the irreversible starch granules in the water caused by the kinetic energy of water molecules which is stronger than the attraction of starch molecules so that the water could get into the starch granules. Gelatinization profile result showed that the higher the addition of tapioca flour on the pempek dough the lower the initial gelatinization temperature (63°C), the lower the maximum viscosity (100 BU) is more compact the gel, paste stability was relatively low (41 BU) and the higher the reverse viscosity (31 BU), the development of the granules became larger, but the greater the the possibility of retrogradation.Keywords: dough, formulation, gelatinization, amilography properties, pempekAbstrakPenelitian ini bertujuan untuk mengetahui profil gelatinisasi adonan pempek lenjer dari beberapa formula, dengan perlakuan perbandingan ikan dengan tepung tapioka. Selama pemanasan terjadi peningkatan viskositas yang disebabkan oleh pembengkakan granula pati yang irreversible dalam air, karena energi kinetik molekul air lebih kuat dari daya tarik molekul pati sehingga air dapat masuk ke dalam granula pati. Hasil profil gelatinisasi menunjukkan bahwa semakin tinggi penambahan tepung tapioka pada adonan pempek maka suhu awal gelatinisasi semakin rendah (63°C), viskositas maksimum semakin rendah (100 BU) gel lebih kompak, stabilitas pasta relatif rendah (41 BU) dan viskositas balik semakin tinggi (31 BU) pengembangan granula lebih besar, tetapi kemungkinan retrogradasi semakin besar.Kata kunci: adonan, formula, gelatinisasi, sifat amilografi, pempek
Pengaruh adsorben bentonit terhadap kualitas pemucatan minyak inti sawit Bahri, Syamsul
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

Research on the effect of bentonite as adsorbent in the bleaching process of palm kernel oil was conducted. The study was designed using complete randomized design with 2 factors; the first factor was the percentage of bentonite as weight of volume: 1%, 2% and 3%, and the second factor was the volume of palm kernel oil: 100 ml, 200 ml and 300 ml. Firstly, experiment started by producing kernel oil by pressing the raw material at 10 g/cm2 and continued with the process of immersion with adsorbent at a temperature of 105°C for 1 hour. Oil products was tested according to the procedures of Coconut Palm Oil qualities include color, odor, taste, moisture content, free fatty acid levels in based on SNI 01-2901-2006 test standards, while pelicans oil parameter was tested by alcohol-KOH saponification process. The results showed that the percentage of the bentonite significantly effect on oil quality for color only, while the other parameters were not affected by the presence of the bentonite as an adsorbent. The processing optimum condition was 2% bentonite soaked 200 ml oil volume, which resulted yellow color as close as required in accordance with SNI.Keywords: bentonite, bleaching, palm kernel oil, colorAbstrakTelah dilakukan penelitian pengaruh adsorben bentonit pada proses pemucatan minyak inti sawit. Penelitian didesain dengan menggunakan rancangan acak lengkap 2 faktorial dimana faktor pertama yaitu persentase bentonit w/v (1%, 2% dan 3%) dan faktor kedua yaitu volume minyak inti sawit (100 ml, 200 ml dan 300 ml). Percobaan dilakukan dengan pembuatan minyak inti sawit melalui pressing pada 10 g/cm2 dan dilanjutkan dengan proses perendaman minyak dengan adsorben pada suhu 105°C selama 1 jam. Produk minyak diuji kualitasnya meliputi parameter warna, bau, rasa, kadar air, kadar asam lemak sesuai dengan standar uji SNI 01-2901-2006, sedangkan parameter minyak pelikan diuji dengan saponifikasi alkohol-KOH. Hasil penelitian menunjukkan bahwa persentase bentonit berpengaruh signifikan terhadap kualitas minyak untuk warna saja, sedangkan parameter lain tidak dipengaruhi oleh adanya bentonit sebagai adsorbent. Kondisi optimum yaitu 2% bentonit pada volume minyak 200 ml, dimana hasil warnanya mendekati kuning sesuai dengan yang dipersyaratkan Standar Nasional Indonesia.Kata kunci: bentonit, minyak inti sawit, pemucatan, warna
Pengaruh waktu tinggal terhadap reaksi hidrolisis pada pra-pembuatan biogas dari limbah cair pabrik kelapa sawit Rambe, Siti Masriani; ., Iriany; ., Irvan
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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Abstract

This research aims to study the effect of residence time on hydrolysis reaction which is an initial stage in the process of making biogas from palm oil mil effuentl (POME). This research was done in an anaerobic baffle reactor consisting of 4 compartments (baffle clearance reactor CBR) varied on 1.5 and 3 cm. Experiments preceded by acclimatization process and semi-batch start up. The residence time was varied from 18, 12 and 6 days. The results showed that the rate of decomposition of Total Solid (TS), COD and other parameters influenced by the residence time. The best results were obtained at a residence time of 18 days and a CBR of 1.5 cm with COD decomposition rate of 60.92% and 60.92%. Reactor with Anaerobic Baffle system could be used as a shelter at the same reactor on pre-hydrolysis reactor biogas production from POME.Keywords: anaerobic baffle reactor, hydraulic retention time (HRT), hydrolysis,POME, total solidAbstrakPenelitian ini bertujuan untuk mempelajari pengaruh waktu tinggal terhadap reaksi hidrolisis yang merupakan tahapan awal pada proses pembuatan biogas dari limbah cair pabrik kelapa sawit (LCPKS). Penelitian ini dilakukan dalam reaktor bersekat anaerob yang terdiri dari 4 ruang dengan jarak sekat dari dasar reaktor (clearance baffle reactor, CBR) divariasikan 1,5 dan 3 cm. Percobaan diawali oleh proses aklimatisasi dan start up secara semi batch. Waktu tinggal divariasikan dari 18, 12 dan 6 hari. Hasil penelitian menunjukkan bahwa laju dekomposisi Total Solid (TS), COD dan parameter lainnya dipengaruhi oleh waktu tinggal. Hasil terbaik diperoleh pada waktu tinggal 18 hari dan CBR 1,5 cm dengan laju dekomposisi COD sebesar 60,92% dan 60,92%. Reaktor dengan sistem Anaerobic Baffle Reactor dapat digunakan sebagai reaktor penampungan sekaligus reaktor hidrolisis pada pra-pembuatan biogas dari LCPKS.Kata kunci: LCPKS, hidrolisis, reaktor bersekat, total solid, waktu tinggal
Profil gelatinisasi formula pempek “lenjer” Railia Karneta; Amin Rejo; Gatot Priyanto; Rindit Pambayun
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (590.732 KB) | DOI: 10.28959/jdpi.v25i1.671

Abstract

This research aims to determine the gelatinization profiles of pempek lenjer dough from several formulas, with comparising fish with tapioca flour treatment. During the heating occured an increase in viscosity caused by the swelling of the irreversible starch granules in the water caused by the kinetic energy of water molecules which is stronger than the attraction of starch molecules so that the water could get into the starch granules. Gelatinization profile result showed that the higher the addition of tapioca flour on the pempek dough the lower the initial gelatinization temperature (63°C), the lower the maximum viscosity (100 BU) is more compact the gel, paste stability was relatively low (41 BU) and the higher the reverse viscosity (31 BU), the development of the granules became larger, but the greater the the possibility of retrogradation.Keywords: dough, formulation, gelatinization, amilography properties, pempekAbstrakPenelitian ini bertujuan untuk mengetahui profil gelatinisasi adonan pempek lenjer dari beberapa formula, dengan perlakuan perbandingan ikan dengan tepung tapioka. Selama pemanasan terjadi peningkatan viskositas yang disebabkan oleh pembengkakan granula pati yang irreversible dalam air, karena energi kinetik molekul air lebih kuat dari daya tarik molekul pati sehingga air dapat masuk ke dalam granula pati. Hasil profil gelatinisasi menunjukkan bahwa semakin tinggi penambahan tepung tapioka pada adonan pempek maka suhu awal gelatinisasi semakin rendah (63°C), viskositas maksimum semakin rendah (100 BU) gel lebih kompak, stabilitas pasta relatif rendah (41 BU) dan viskositas balik semakin tinggi (31 BU) pengembangan granula lebih besar, tetapi kemungkinan retrogradasi semakin besar.Kata kunci: adonan, formula, gelatinisasi, sifat amilografi, pempek
Pengaruh adsorben bentonit terhadap kualitas pemucatan minyak inti sawit Syamsul Bahri
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (516.454 KB) | DOI: 10.28959/jdpi.v25i1.679

Abstract

Research on the effect of bentonite as adsorbent in the bleaching process of palm kernel oil was conducted. The study was designed using complete randomized design with 2 factors; the first factor was the percentage of bentonite as weight of volume: 1%, 2% and 3%, and the second factor was the volume of palm kernel oil: 100 ml, 200 ml and 300 ml. Firstly, experiment started by producing kernel oil by pressing the raw material at 10 g/cm2 and continued with the process of immersion with adsorbent at a temperature of 105°C for 1 hour. Oil products was tested according to the procedures of Coconut Palm Oil qualities include color, odor, taste, moisture content, free fatty acid levels in based on SNI 01-2901-2006 test standards, while pelicans oil parameter was tested by alcohol-KOH saponification process. The results showed that the percentage of the bentonite significantly effect on oil quality for color only, while the other parameters were not affected by the presence of the bentonite as an adsorbent. The processing optimum condition was 2% bentonite soaked 200 ml oil volume, which resulted yellow color as close as required in accordance with SNI.Keywords: bentonite, bleaching, palm kernel oil, colorAbstrakTelah dilakukan penelitian pengaruh adsorben bentonit pada proses pemucatan minyak inti sawit. Penelitian didesain dengan menggunakan rancangan acak lengkap 2 faktorial dimana faktor pertama yaitu persentase bentonit w/v (1%, 2% dan 3%) dan faktor kedua yaitu volume minyak inti sawit (100 ml, 200 ml dan 300 ml). Percobaan dilakukan dengan pembuatan minyak inti sawit melalui pressing pada 10 g/cm2 dan dilanjutkan dengan proses perendaman minyak dengan adsorben pada suhu 105°C selama 1 jam. Produk minyak diuji kualitasnya meliputi parameter warna, bau, rasa, kadar air, kadar asam lemak sesuai dengan standar uji SNI 01-2901-2006, sedangkan parameter minyak pelikan diuji dengan saponifikasi alkohol-KOH. Hasil penelitian menunjukkan bahwa persentase bentonit berpengaruh signifikan terhadap kualitas minyak untuk warna saja, sedangkan parameter lain tidak dipengaruhi oleh adanya bentonit sebagai adsorbent. Kondisi optimum yaitu 2% bentonit pada volume minyak 200 ml, dimana hasil warnanya mendekati kuning sesuai dengan yang dipersyaratkan Standar Nasional Indonesia.Kata kunci: bentonit, minyak inti sawit, pemucatan, warna

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