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INDONESIA
Jurnal Litbang Industri
Published by Kementerian Perindustrian Republik Indonesia
ISSN : 22523367     EISSN : 25025007     DOI : 10.24960
Core Subject : Engineering,
Industrial & Manufacturing Engineering
Jurnal Litbang Industri (JLI) adalah jurnal ilmiah yang terbit secara berkala dua kali setahun pada bulan Juni dan Desember. JLI memuat artikel primer yang bersumber langsung dari hasil riset industri, olahan hasil pertanian, penanggulangan pencemaran industri. Semua naskah direview oleh mitra bestari. Jurnal Litbang Industri Padang diterbitkan oleh Balai Riset dan Standardisasi industri Padang, Badan Penelitian dan Pengembangan Industri, Kementerian Perindustrian Republik Indonesia. p-ISSN: 2252-3367 e-ISSN: 2502-5007
Arjuna Subject : -
Articles 288 Documents
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Penentuan Kondisi Terbaik Ekstraksi Antioksidan dari Gambir Menggunakan Metode Permukaan Respon Yeni, Gustri; Syamsu, Khaswar; Mardliyati, Etik; Sa’id, E. Gumbira
Jurnal Litbang Industri Vol 4, No 1 (2014)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v4i1.637.39-48

Abstract

Extract of Uncaria gambier contains phenolic compounds that have function as an antioxidants. Antioxidant content depends on the extraction conditions. To obtain high antioxidant activity of the phenolic compounds, the optimization process was carried out using response surface methodology (RSM) with three variables namely  the ratio of solvent (ethyl acetat : ethanol), the ratio of sample : solvent and time of extraction with the antioxidant activity DPPH (IC50) as response. Optimization result showed a quadratic polynomial regression equation of Y = 137.25 + 5.18 (R.solvent) + 24.75 (R.sample) + 11.53 (Time of.extrac) + 6.17 (R.solvent x sample) + 3.14 (Rsolvent x Time of.extrac) + 13.79 (R.sample x Time of.extrac) – 5.44 (R.solvent2) – 15.33 (R.sample2) – 5.42 (Time of.extrac2). The optimum response was achieved at the solvent ratio of ethyl acetat : ethanol = 0,37 : 0,55, ratio of sample : solvent = 1:2 and time of extraction 20 hours.  Validation result revealed that the predicted value (IC50 = 82.89 mg/mL) of this model was reasonably close to the experimental result (IC50 = 82,735 ± 0,362 mg/mL). Visual characterization of the extracts indicated that the extracts have different colour in each treatment, depending on the ratio of the solvent used.ABSTRAK Ekstrak dari Uncaria gambir mengandung senyawa fenolik katekin yang berfungsi sebagai antioksidan. Kandungannya pada hasil ekstrak bergantung pada kondisi ekstraksi yang digunakan. Untuk mendapatkan kondisi ekstraksi terbaik senyawa fenolik dari gambir dengan aktivitas antioksidan yang tinggi dilakukan proses optimasi menggunakan metode permukaan respon (RSM) pada tiga variabel yaitu rasio pelarut, rasio sampel dengan pelarut dan lama ekstraksi dengan respons aktivitas antioksidan terhadap antiradikal DPPH (IC50). Hasil optimasi menunjukkan persamaan kuadrat polinomial regresi yaitu Y = 137,25 + 5,18 (Rpelarut) + 24,75 (Rsampel) + 11,53 (Lamaeks) + 6,17 (Rpelarut x sampel) + 3,14 (Rpelarut x lamaeks) + 13,79 (Rsampel x lamaeks) - 5,44 (Rpelarut2) - 15,33 (Rsampel2) - 5,42 (Lamaeks2). Kondisi optimum dicapai pada rasio etil asetat dengan etanol  0,37:0,55, rasio sampel dengan pelarut 1:2 dan lama ekstraksi 20 jam. Hasil validasi menunjukkan nilai prediksi (IC50 = 82.89 mg/ml) dari model tidak berbeda signifikan dengan nilai hasil validasi (IC50= 82,735 ± 0,362 mg/ml). Karakteristik produk hasil ekstraksi secara visual menunjukkan warna yang berbeda dari setiap perlakuan dan tergantung dari rasio pelarut yang digunakan.
Aplikasi Gambir Sebagai Bahan Penyamak Kulit Melalui Penerapan Penyamakan Kombinasi Kasim, Anwar; Mutiar, Sri
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v2i2.600.55-62

Abstract

The research on “application ofgambieras atanning agentby using alum and gambier”had been done to findthe optimumconcentrationand produce leatherthat meetsindustry standards, moreoverto subtitute chrome as a tanningmaterialthathas a negative impacton the environment. 45 sheets goat leather were used in this research. The phase I of tanningused alumthat consisted of 5 concentration levels (3%, 5%, 7%, 9% and 11% w/v), then continued with phase II that used  gambier as a tanning agentwhich consisted of 3 concentration level (3%, 6% and 9% w/v) with 3 replications. The results showedthat all leathersmet the SNI-06-0463-1989, standardfor the leather layer of tanning combination and SNI-0253-2009, standardfor the upper skin of goat legs to the chemical and physical properties. The optimum use of alum as a combination tanning agent in phase I was found to be 3% and followed by phaseIItanning agentusinggambierto be 3%. Analytical Results showed that the levels oftanned bound: 32.88%, tanning degree: 88.62%, tensile strength: 449.17kg/cm2and percentage extension:16% respectively.ABSTRAKPenelitian tentang “aplikasi gambir sebagai bahan penyamak kulit melalui penerapan penyamakan kombinasi dengan menggunakan tawas dan gambir” dilakukan dengan tujuan untuk mengetahui konsentrasi yang optimal serta menghasilkan kulit samak yang memenuhi standar industri, dan untuk menghindari penggunaan bahan penyamak krom yang berdampak negatif terhadap lingkungan. Penelitian ini menggunakan kulit kambing. Pelaksanaan proses penyamakan kulit tahap I menggunakan tawas yang terdiri atas 5 taraf konsentrasi (3%, 5%, 7%, 9% dan 11%), kemudian dilanjutkan dengan penyamakan nabati tahap II dengan menggunakan gambir 3 taraf konsentrasi (3%, 6%, dan 9%) dengan 3 kali ulangan. Hasil penelitian menunjukkan bahwa semua hasil memenuhi standar SNI-06-0463-1989 tentang kulit lapis samak kombinasi dan SNI-0253-2009 tentang kulit bagian atas kaki kulit kambing terhadap sifat kimia dan fisik.Penggunaan zat penyamak kulit kombinasi yang optimum yaitu menggunakan penyamakan tahap I dengan tawas pada konsentrasi 3% dan dilanjutkan dengan penyamakan tahap II dengan menggunakan gambir pada konsentrasi 3%. Karakteristik kulit hasil pengamatan kulit tersamak adalah kadar tanin terikat: 32,88%, derajat penyamakan: 88,62%, kekuatan tarik: 449,17 kg/cm2 dan kemuluran: 16%.
Pengaruh Penggunaan Talas (Xanthosoma sagittifolium) Terhadap Mutu dan Tingkat Penerimaan Panelis pada Produk Roti, Pastel, Pancake, Cookies, dan Bubur Talas Hermianti, Wilsa; Firdausni, Firdausni
Jurnal Litbang Industri Vol 6, No 1 (2016)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v6i1.1250.51-60

Abstract

Kimpul taro (Xanthosoma sagittifolium) contains high enough of starch and fibers so that it can function as a non-rice food carbohydrates source. Previous research was done a research about taro block process technology (Hermianti et al., 2010). In this study, taro blocks was used for making of various wet food, semi-wet and dry food products such as bread, pies, cookies, pancakes, and taro porridge by substituting wheat flour and rice flour. The research was aimed to find out the composition of the appropriate use of taro block in making of various food products with a good quality and preferred. Bread, pies, and cookies were made with percentage of taro block 0% (control/without taro block), 25%, 50%, and 75%, whereas for pancakes with formula of taro block 0% (control/without taro block ), 30%, 50%, 100%. Porridge was made to subtitute rice flour with percentage of taro block 0% (control/without taro block), 30%, 50%, and 100%. The chemical analysis of taro block was done on several parameter included moisture content, ash content, starch, and protein, while for processed food products were conducted the organoleptic test (color, aroma, taste, and texture) based on the panelists acceptance level. The most products of taro cookies and taro bread preferred by panelists were analyzed the fat content, protein, carbohydrates and calories and storability for dry food products (cookies). The results showed that taro block moisture content 12.40%, ash content 1.12%, starch content 73.37%, amylose 2.88%, amylopectin 70.49%, and  protein 3.4%. The organoleptic test with optimal results and preferably were bread and pastel with the use of taro 25%, cookies with the use of taro 50%, taro pancake formula with 50%  taro block,  and porridge with usage of taro block 30%.ABSTRAKTalas kimpul (Xanthosoma sagittifolium) mengandung karbohidrat dan serat yang tinggi  sehingga dapat berfungsi  sebagai sumber bahan pangan karbohidrat. Penelitian terdahulu telah dilakukan teknologi pembuatan talas blok (Hermianti et al, 2010). Pada penelitian ini dilakukan  penggunaan talas blok untuk pembuatan aneka produk makanan basah, semi basah, dan makanan kering seperti roti, pastel, cookies, pancake, dan bubur talas dengan mensubstitusi tepung terigu dan tepung beras. Penelitian ini  bertujuan untuk mengetahui jumlah penggunaan talas yang memberikan hasil yang optimal dalam pembuatan beberapa produk tersebut sehingga dihasilkan pangan dengan mutu yang baik dan disukai.  Penelitian substitusi terigu dengan talas  yang dilakukan dalam pembuatan roti, pastel, dan cookies 0% (kontrol/ tanpa talas blok), 25%, 50% dan 75%, untuk pancake dengan formula talas dengan terigu  0% (kontrol/tanpa talas blok), 30%, 50%,100%, sedangkan untuk bubur talas dengan formula talas dengan tepung beras 0% (kontrol/tanpa talas blok), 30%, 50%, dan 100%. Analisis  kimia dilakukan  terhadap bahan baku talas blok meliputi kadar air, kadar abu, kadar pati, dan protein sedangkan untuk produk olahan pangan dilakukan uji organoleptik (warna, aroma, rasa dan tekstur) berdasarkan tingkat penerimaan panelis. Produk cookies talas dan roti talas yang paling disukai panelis dianalisis kandungan lemak, protein, karbohidrat dan kalorinya serta daya simpan untuk produk makanan kering (cookies). Hasil penelitian menunjukkan talas blok mengandung kadar air 12,40%, kadar abu 1,12%, kadar pati 73,37%, amilosa 2,88%, amilopektin 70,49% dan protein 3,4%. Hasil  uji organoleptik dengan hasil yang optimal dan lebih disukai adalah roti dan pastel dengan penggunaan 25% talas, cookies dengan penggunaan 50% talas, pancake dengan formula talas  dengan tepung 50% dan bubur dengan pemakaian talas blok 30%.
Studi Eksperimental dan Pemodelan Matematika Proses Pengeringan Kakao Dengan Energi Surya Secara Intermitten Putra, Haznam; Dina, Sari Farah; Napitupulu, Farrel H; Ambarita, Himsar
Jurnal Litbang Industri Vol 4, No 1 (2014)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v4i1.644.49-57

Abstract

In this research, the behaviors of cocoa drying using solar dryers have been studied. Cocoa was taken from plantation area around North Sumatra - Indonesia. Solar energy is used as a source of energy that save and clean for drying. Cocoa is a mainstay in Indonesian commodities, but quality of the current generated is relatively low. The aims of this research to gain the quality with mathematical modelling of drying by producing a good quality of cocoa. Preparation phase started from cocoa fermentation process. With some testing times, it was taken one test where the results of fermented cocoa that had been washed and dried from water content 55.83% to 7.01%, which lasted for three days, 22 to 24 April 2013 from at 7:00 to 17:00 pm (intermittent). The study was conducted at the Solar Energy Laboratory, Faculty of Engineering Department of Mechanical Engineering of North Sumatra University Medan. It is located in Medan city with the position of 3.36 ° N - 98.4 ° E, altitude 200 meters above sea level and meridian time (GMT +7). From the experimental results obtained an experimental equation mathematical model for intermittent drying of cocoa, with the value of diffusivity coefficient was between 1.39 x10-10 to 1.85 x10-10 m2/sec, besides the quality of the dried cocoa in this study was better in colour and not moldy than dried cacao directly under the sun. ABSTRAK Pada penelitian ini, perilaku pengeringan menggunakan pengering kakao tenaga surya telah dilakukan. Kakao diambil dari perkebunan di sekitar daerah Sumatera Utara – Indonesia. Energi surya digunakan sebagai sumber energi pengeringan yang hemat dan bersih. Kakao merupakan komoditi andalan di Indonesia hanya saja mutu yang saat ini dihasilkan masih terbilang rendah. Penelitian ini bertujuan mendapatkan persamaan pengeringan dengan pemodelan matematika untuk menghasilkan mutu kakao yang baik. Tahap preparasi dimulai dari proses fermentasi kakao. Dengan beberapa kali pengujian kakao, diambil hasil salah satu pengujian dimana hasil fermentasi kakao yang telah dicuci kemudian dikeringkan dari kadar air 55,83% menjadi 7,01% yang berlangsung selama tiga hari yakni 22–24 April 2013 dari pukul 07.00 – 17.00 WIB (Intermitten).  Penelitian dilakukan di Laboratorium Solar Energi Jurusan Teknik Mesin Fakultas Teknik Universitas Sumatera Utara Medan yang berada di kota Medan dengan posisi 3.36 °LU – 98.4 °BT, ketinggian di atas permukaan laut 200 meter dan waktu meridian (7 + GMT). Dari hasil percobaan percobaan didapat persamaan model matematika untuk pengeringan kakao secara intermitten, dengan nilai koefisien difusifitas berada pada nilai 1,39 x10-10 – 1,85 x10-10 m2/detik, selain itu kualitas kakao yang dikeringkan lebih baik dari segi warna dan tidak berjamur dibandingkan dengan kakao yang dikeringkan secara langsung dibawah sinar matahari.
Pengaruh Penambahan Tepung Tempe Terhadap Mutu Kecap Air Kelapa Silfia, Sifia
Jurnal Litbang Industri Vol 1, No 1 (2011)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v1i1.591.22-29

Abstract

It had been done the research on effect of tempe flour addition to the quality of coconut water sauce with the aim of reducing dependence on soybean as a raw material of soy sauce and potential use of coconut water waste. The study was conducted with the combined treatment of tempe flour percentage (5% and 10%), and the addition of the preservative sodium benzoate treatment (0.1 g and 0.2 g). The protein level, metal contamination (Pb, Cu, Fe, Zn), microbial contamination and organoleptic tests of the flavor, color, fragrance and product stability during storage were analyzed. The results showed that the addition of tempe flour of 10% with 0.2 grams of the preservative sodium benzoate provide optimal results with a protein content of 6.24%, texture, flavor, and color were preferred and the product keep persitst for more than 8 weeks.ABSTRAKTelah dilakukan penelitian pengaruh penambahan tepung tempe terhadap mutu kecap air kelapa dengan tujuan mengurangi ketergantungan pada kacang kedele sebagai bahan baku pembuatan kecap dan memanfaatkan limbah air kelapa. Penelitian dilakukan dengan kombinasi perlakuan persentase tepung tempe 5% dan 10%, dan perlakuan penambahan pengawet natrium benzoat 0,1 gr dan 0,2 gr. Produk kemudian dianalisis kadar protein, cemaran logam (Pb, Cu, Zn), cemaran mikroba dan uji organoleptik terhadap rasa, warna, aroma dan ketahanan simpan. Hasil penelitian menunjukkan bahwa penambahan tepung tempe 10% dengan pengawet natrium benzoat 0,2 gram memberikan hasil optimal dengan kadar protein 6,24%, tekstur, rasa dan warna disukai serta tahan simpan lebih dari 8 minggu.
Pemanfaatan Teknik Ko-Kristalisasi Untuk Produksi Serbuk Ekstrak Sirsak Junaidi, Lukman; Loebis, Enny Hawani; Alamsyah, Rizal
Jurnal Litbang Industri Vol 3, No 2 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v3i2.625.67-76

Abstract

Research on application of co-crystallization technique on production of soursop extract powder conducted to diversify soursop product that could be used as industrial commodity. Treatment on this research was influence of: (1) anti-caking magnesium oxide (MO), magnesium carbonate (MC), and magnesium silicate (MS), and (2) storage period (0, 1, 2, and 3 months), on the characteristics of soursop powder quality. The results showed co-crystallization could be applied to produce soursop powder that met the requirements of SNI 01-4320-1996. Based on its quality characteristics, soursop powder oursop powder MC resulted a better quality compared to s MO and s MS. MC had a quality characteristics: oursop powder Soursop powder water content 1.89%, pH 4.17, sugar content 83.75%, vitamin C 42.7  total soluble solids 98.1%, TPC mg/100g, 55 colonies/g, soursop powder until coliform < 3 MPN, and contain no mold and yeast. Storage of 3 months increased water content, pH, and TPC, and contrarily decreased sugar content, vitamin C  total soluble solids.  Based on the quality characteristics, soursop powder that , and was stored for 3 months still met the SNI 01-4320-1996 requirements.ABSTRAK Penelitian pemanfaatan teknik ko-kristalisasi untuk produksi serbuk ekstrak sirsak dilakukan untuk diversifikasi produk olahan buah sirsak yang dapat dijadikan komoditas industri. Perlakuan yang diamati meliputi pengaruh: (1) penggunaan jenis anti-kempal magnesium oksida (MO), magnesium karbonat (MC), dan magnesium silikat (MS) dan (2) masa simpan (0, 1, 2, dan 3 bulan) terhadap karakteristik mutu serbuk sirsak. Hasil penelitian menunjuk-kan bahwa teknik ko-kristalisasi dapat dimanfaatkan untuk menghasilkan serbuk sirsak yang memenuhi persyaratan mutu SNI 01-4320-1996. Berdasarkan karakteristik mutunya, serbuk sirsak MC memberikan hasil yang lebih baik dibandingkan dengan serbuk sirsak MS dan serbuk sirsak MO.  Serbuk sirsak MC memiliki karakteristik mutu: kadar air 1,89%, pH 4,17, kadar gula 83,75%, Vitamin C 42,7 mg/100g, total padatan terlarut 98,1%, ALT 55 koloni/g, koliform < 3 APM, dan tidak mengandung kapang dan khamir.  Penyimpanan serbuk sirsak sampai dengan 3 bulan mengakibatkan terjadinya peningkatan kadar air, pH, dan ALT, dan sebaliknya mengakibatkan penurunan kadar gula, vitamin C dan total padatan terlarut.  Berdasarkan karakteristik mutunya, serbuk sirsak yang disimpan selama 3 bulan tetap memenuhi persyaratan mutu SNI 01-4320-1996.
Karakteristik konsentrasi timbel (Pb) dalam daun 3 (tiga) jenis pohon di sekitar pabrik peleburan aki bekas di Tangerang dan Bekasi Fauzi, Ridwan; Hidayat, Muhamad Yusup; Hindratmo, Bambang; Masitoh, Siti
Jurnal Litbang Industri Vol 9, No 2 (2019)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v9i2.4867.97-104

Abstract

Konsentrasi timbel (Pb) yang tinggi di udara, khususnya di sekitar pabrik peleburan aki bekas berisiko bagi kesehatan manusia. Tumbuhan mempunyai fungsi filtrasi terhadap polutan udara sehingga udara yang dihasilkan menjadi lebih segar. Peran tumbuhan dalam penyerapan timbel di lokasi sekitar peleburan aki bekas belum banyak dikaji. Penelitian ini bertujuan mengidentifikasi karakteristik konsentrasi timbel dalam daun di sekitar pabrik peleburan aki bekas di kawasan industri Kadu Manis Tangerang dan kawasan industri Jababeka Bekasi. Penelitian ini adalah penelitian kuantitatif, sampel yang diambil merupakan daun pada pohon yang berada di sekitar kawasan industri Kadu Manis Tangerang dan kawasan industri Jababeka Bekasi. Sampel daun diambil sesuai arah mata angin dengan jenis pohon yang diambil adalah Trembesi (Samanea saman), Bintaro (Cerbera manghas), dan Glodokan (Polyalthia longifolia). Sampel daun diambil dalam radius 0 hingga 7,5 km dari lokasi peleburan aki bekas. Konsentrasi timbel dalam daun dihitung dengan menggunakan AAS (Atomic Absorption Spectrophotometry). Analisis data dilakukan dengan menggunakan regresi linear berganda.  Hasil penelitian menunjukkan bahwa arah angin berpengaruh nyata terhadap konsentrasi timbel dalam daun. Pepohonan yang berada di sebelah utara pabrik peleburan mempunyai kadar timbel paling besar dibanding tiga arah lainnya. Jarak dengan peleburan aki bekas hanya berpengaruh nyata terhadap konsentrasi timbel di kawasan industri Jababeka Bekasi.ABSTRACTThe high concentration of lead (Pb) in the air, especially around the smelter of used batteries is harmful for human health. Plants have a good filtration function for air pollutants. Effect of plants in the absorption of lead in the air, especially in locations around the smelting of used batteries has not been widely studied. This study aims to identify the characteristics of lead concentration in leaves around the smelter in industrial area of Kadu Manis, Tangerang and industrial area of Jababeka, Bekasi. This research is quantitative research, samples taken are leaves on trees that are around the smelters. Leaf samples were taken following the direction of the wind, with the tree species taken were Trembesi (Samanea saman), Bintaro (Cerbera manghas), and Glodokan (Polyalthia longifolia). Samples were taken in a radius of 0 to 7.5 km from the smelters. The lead concentration was analyzed using AAS (Atomic Absorption Spectrophotometry). Data analysis was performed using multiple linear regression. Wind direction has a significant effect on lead concentration in leaves. Trees that are north of the smelter have the highest lead levels compared to the other three directions. The distance with lead smelting only has a significant effect on lead concentration in Jababeka Industries.
Studi Potensi Pembentukan Biogas Dari Sampah Makanan dan Ko-Substrat Feses Sapi Untuk Energi Listrik Alternatif: Studi Kasus Di Universitas Andalas Ardinal, Ardinal; Gewe, Rima Senditya; Raharjo, Slamet; Iskandar R, Iskandar R
Jurnal Litbang Industri Vol 5, No 2 (2015)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v5i2.673.101-111

Abstract

The potential raw materials for biogas formation through anaerobic treatments available on the campus of Andalas University (Unand) in Padang are the cafeteria’s food waste and cow feces. This study was aimed to look at the effect of cow feces in the formation of biogas from food waste that used a floating drum digester which was conditioned twice. Retention time was 20 days and the pH of packing material was conditioned by adding limestone. The ratio variation of packing materials composition such as food waste and cow feces were 100:0 (control digester), 75:25 (test 1 digester with a C/N ratio 30) and 50:50 (test 2 digester with a C/N ratio 25). The results showed that cumulative volume of biogas in control digester was 0.927 liters with methane gas estimated 591.885 mg/L and did not light when burned. The cumulative volume of biogas in test 1 digester was 13.715 liters with methane gas estimated was 15502.61 mg/L with the reddish color of blue flame. The cumulative volume of biogas in test 2 digester was 10.18 liters with concentration of methane gas was estimated 23297.59 mg/L and with blue color flame.ABSTRAKBahan baku potensial pembentukan biogas melalui pengolahan anaerobik yang tersedia di Kampus Universitas Andalas (Unand) Padang yakni sampah makanan kantin dan feses sapi. Studi ini bertujuan untuk melihat pengaruh penambahan feses sapi dalam pembentukan biogas dari sampah makanan menggunakan floating drum digester yang dikondisikan duplo. Waktu retensi 20 hari dan pH bahan isian dikondisikan dengan menambahkan batu kapur. Variasi rasio komposisi bahan isian berupa sampah makanan dan feses sapi yakni 100:0 (digester kontrol), 75:25 (digester uji 1 dengan rasio C/N 30) dan 50:50 (digester uji 2 dengan rasio C/N 25). Hasil penelitian menunjukkan volume kumulatif biogas digester kontrol yakni 0,927 liter dengan estimasi gas metana 591,885 mg/L serta tidak menyala saat dibakar. Volume kumulatif biogas digester uji 1 yakni 13,715  liter dengan estimasi konsentrasi gas metana 15502,61 mg/L serta warna nyala biru kemerahan. Volume kumulatif biogas digester uji 2 yakni 10,18 liter dengan estimasi konsentrasi gas metana 23297,59 mg/L serta warna nyala biru.
Pemanfaatan Daun Ubi Kayu Menjadi Dendeng Sebagai Makanan Alternatif Vegetarian Pengganti Protein Firdausni, Firdausni; Anova, Inda Three
Jurnal Litbang Industri Vol 5, No 1 (2015)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v5i1.662.61-69

Abstract

The research on utilization of cassava leaves in making of jerky as a protein source  was aimed to optimize the utilization of cassava leaves became products which were delicious, preferably and as a source of protein for vegetarians. Processing of cassava leaves became jerky was made by several stages of the process and addition of fillers, flour, and other seasoning condiment to produce a soft jerky with preferred taste. The first  stage was done to get  the right process and variation of flour addition, control (0%) craftsmen version, the addition of tapioca flour 25%, 50% and 75%. The results showed that the addition of flour ratio affected the levels of protein, carbohydrate and organoleptic of cassava leaves jerky. The making of cassava leaves jerky by treatment tapioca flour addition of 50% indicated optimal results with water content  2.91%, ash content  4.47%, protein 14.01%, fat content 20.15%, and crude fiber 11.10 %, and organoleptic testing for taste, color, aroma and texture were preferred. Observations storability of cassava leaves jerky with plastic packaging at room temperature was still in good condition visually for three months of storage.ABSTRAK Penelitian pemanfaatan daun ubi kayu dalam pembuatan dendeng sebagai sumber protein bertujuan untuk mengoptimalkan pemanfaatan daun ubi kayu menjadi produk olahan yang enak, disukai dan sebagai sumber protein bagi vegetarian. Pengolahan daun ubi kayu menjadi dendeng dilakukan dengan beberapa tahapan proses dan penambahan bahan pengisi, tepung, dan bumbu-bumbu yang lain sehingga dihasilkan dendeng yang empuk dengan rasa yang disukai. Tahap awal dilakukan untuk mendapatkan proses yang tepat dan variasi penambahan tepung yaitu kontrol (0%) versi pengrajin, penambahan tepung tapioka 25, 50, dan 75%.  Hasil penelitian menunjukkan bahwa perbandingan penambahan tepung berpengaruh terhadap kadar protein,  karbohidrat, dan organoleptik dendeng daun ubi kayu.  Pembuatan  dendeng daun ubi kayu dengan perlakuan penambahan tepung tapioka 50% menunjukkan  hasil yang optimal dengan  kadar air 2,91%, kadar abu 4,47 %, protein 14,01%,  lemak 20,15%, dan serat kasar 11,10%, dan uji organoleptik rasa, warna, aroma dan tekstur disukai.  Dendeng daun ubi kayu dengan kemasan plastik pada suhu ruang masih dalam kondisi baik secara visual selama tiga bulan  penyimpanan.
Pengaruh Penambahan Susu Bubuk Fullcream Terhadap Mutu Produk Minuman Fermentasi dari Ekstrak Ubi Jalar Merah (Ipomoea batatas L) Novelina, Novelina; Eliyasmi, Rifma; Ariani, Siska; Firdausni, Firdausni
Jurnal Litbang Industri Vol 2, No 2 (2012)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v2i2.605.93-102

Abstract

This study was aimed to find exact volume of fullcream milk powder which added in the fermented beverage of red sweet potatoes extract (Ipomoea batatas L), as well as to investigate physical and chemical characteristics, and organoleptic. So it was obtained the fermented beverages which fulfilled the quality requirements of yogurt according to SNI 01- 2981-1992. Analysis was conducted on total Lactobacillus, total plates count, total lactic acid, pH, total solids, viscosity, and fat content. Organoleptic test of the color, texture, flavor, consistency, and taste was also carried out. The best product was analyzed for the chemical properties such as protein content, ash and crude fiber. The design used in this study was completely randomized design (CRD) with four treatments of fullcream milk powder addition 5%, 10%, 15% and 20% respectively with 3 replications. The organoleptic test of the most preferred by the panelists was a fermented beverage with the addition of 10% fullcream milk powder. This product contained Lactobacillus total; 7.3 x 108 CFU/ml, total plate count; 1.4 x 107 CFU/ml, total lactic acid; 1.56%, pH; 4.42, total solids; 25.62%, viscosity; 25.5 dPa.s, fat content; 3.4%, protein content; 6.34%, ash content; 0.11%, and crude fiber content; 0.17%.ABSTRAKPenelitian ini bertujuan untuk mengetahui jumlah penambahan susu bubuk fullcream yang tepat pada minuman fermentasi ekstrak ubi jalar merah (Ipomoea batatas L), sertakarakteristik fisik, kimia dan organoleptik, sehingga diperoleh minuman fermentasi dariekstrak ubi jalar merah yang memenuhi persyaratan mutu yogurt menurut SNI 01 - 2.981- 1.992. Analisis dilakukan pada total Lactobacillus, angka lempeng total, asam laktat total, pH, total padatan, viskositas, kadar lemak dan organoleptik warna ,tekstur, rasa, konsistensi, rasa. Produk terbaik yang didapatkan dianalis sifat kimia seperti kadar protein, abu dan serat kasar. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap (RAL) dengan 4 perlakuan penambahan susu bubuk fullcream 5%, 10%, 15% dan 20% dan 3 kali ulangan. Uji organoleptik yang paling disukai oleh panelis adalah perlakuan penambahan susu bubuk fullcream 10%. Produk ini mengandung Lactobacillus total dari 7,3 x 108 CFU / ml, angka lempeng total 1,4 x 107 CFU / ml, asam laktat sebesar 1,56%, pH 4,42, total padatan 25,62%, 25,5 dPa.s viskositas, kandungan lemak 3,4%, kadar protein 6,34%, kadar abu 0,11%, kadar serat kasar 0,17%.

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