Jurnal Riset Teknologi Industri最新文献

{"title":"PPengaruh Metode Penggorengan dan Konsentrasi Jamur Tiram Putih (Pleurotus streatus) Terhadap Karakteristik Kimia dan Mikrobiologi Abon Udang (Panaeus indicus)","authors":"Arba Susanty, Paluphy Eka Yustini, Sitti Nurlina","doi":"10.26578/JRTI.V13I1.4052","DOIUrl":"https://doi.org/10.26578/JRTI.V13I1.4052","url":null,"abstract":"Udang merupakan sumber pangan hewani yang kaya akan protein. Jenis udang Panaeus indicus dapat diolah menjadi produk abon. Proses penggorengan merupakan tahapan penting untuk menghasilkan produk abon. Proses pengorengan menghasilkan produk dengan aroma dan rasa makanan yang khas. Pemanasan mengakibatkan terjadinya denaturasi dan koagulasi protein yang berpengaruh terhadap tekstur abon. Untuk mengurangi kenampakan tekstur menggumpal dilakukan penambahan jamur tiram putih (Pleurotus ostreatus). Penelitian ini bertujuan untuk mengetahui pengaruh metode penggorengan dan konsentrasi bahan pengisi jamur tiram putih yang berbeda terhadap karakteristik kimia dan mikrobiologi abon udang Panaeus indicus. Penelitian ini menggunakan rancangan acak lengkap 2 faktor yaitu metode penggorengan terdiri dari pan frying dan deep frying dan konsentrasi jamur tiram putih terdiri dari 15%, 30% dan 45%. Hasil penelitian ini menunjukkan metode penggorengan memberikan pengaruh nyata terhadap kadar abu, protein dan kadar lemak, sedangkan konsentrasi jamur tiram putih (Pleurotus ostreatus) yang berbeda berpengaruh nyata pada kadar air dan kadar serat abon udang Panaeus indicus. Abon udang Panaeus indicus memiliki kadar air 31,59 – 46,9%, kadar abu 4,55 – 7,92%, kadar protein 12,51 – 24,29%, kadar lemak 3,3 – 14,03%, serat kasar 4,53 – 12,83%, Salmonella negatif dan angka lempeng total 5,97x102 – 3,98x104 koloni/gram. Kata Kunci : abon, Panaeus indicus, Pleurotus ostreatus, pan frying, deep frying","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134310403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Karakterisasi dan Pengujian Aktivitas Antimikroba Minuman Probiotik Antanan (Centella asiatica L.)","authors":"Wawan Agustina, Feni Khoerunisa, Taufik Rahman, Lia Rahmawati","doi":"10.26578/JRTI.V13I1.5016","DOIUrl":"https://doi.org/10.26578/JRTI.V13I1.5016","url":null,"abstract":"Antanan are medicinal plants which contain alkaloids, saponins, steroids, terpenoids, carbohydrates, and reducing sugars. But, on the other hand, the use of them are rarely utilized. The purposes of this research were to determine the characteri stics of antanan probiotic drink and examine the effectiveness of antanan probiotic as an antimicrobial for the Staphylococcus aureus and Escherichia coli . Steps of this research were the making of antanan probiotic drink with skim milk concentration variation treatment, characterization of the raw materials and antanan probiotic, and antimicrobial test of antanan probiotic . The results showed that antanan probiotic with a concentration of skim milk 5%, 7%, and 9% had a fat content of between 0.024% - 0.178%, protein content of 3.708% - 8,589%, ash content of 0.544% - 0.738%, and the total acid of 0.951% - 1.198%. These results were met with National Standard of Indonesia (SNI 2981:2009) about Yoghurt. The test results of antimicrobial activity showed that antanan probiotic can inhibit the growth of bacteria Staphylococcus aureus and Escherichia coli . ABSTRAK Antanan merupakan tanaman obat yang mengandung alkaloid, saponin, steroid, terpenoid, karbohidrat, dan gula pereduksi namun demikian pemanfaatannya masih belum banyak. Tujuan penelitian ini adalah mengetahui karakteristik minuman probiotik antanan dan mengetahui efektivitas minuman probiotik antanan sebagai antimikroba bagi bakteri Staphylococcus aureus dan Escherichia coli . Tahapan penelitian dilakukan dengan membuat minuman probiotik antanan dengan variasi konsentrasi susu skim. Selanjutnya dilakukan karakterisasi terhadap bahan baku, jus antanan dan minuman probiotik antanan serta uji antimikroba dari minuman probiotik antanan. Hasil pengujian menunjukkan bahwa minuman probiotik antanan dengan konsentrasi susu skim 0%, 5%, 7%, dan 9% memiliki kandungan lemak antara 0,024%-0,178%, kadar protein3,708%- 8,589%, kadar abu 0,268% -0,738%, dan total asam 0,403%-1,1981%.Hasil tersebut telah memenuhi standar SNI 2981:2009 tentang yoghurt. Hasil uji aktivitas antimikroba menunjukkan bahwa minuman probiotik antanan dapat menghambat pertumbuhan bakteri Staphylococcus aureus dan Escherichia coli . Minuman probiotik antanan dengan konsentrasi susu skim 5% merupakan konsentrasi terbaik untuk menghambat pertumbuhan mikroba. Kata kunci :Antanan, antimikroba, Escherichia coli , Staphylococcus aureus , minuman probiotik","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117001642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Siklus Pemanasan Bertekanan-Pendinginan terhadap Komposisi Kimia dan Kualitas Biologi Tepung Campolay (Pouteria campheciana)","authors":"R. H. B. Setiarto, Lia Amalia, Yusdianti Febriani, Tiana Fitrilia, Nunuk Widhyastuti","doi":"10.26578/JRTI.V13I1.4985","DOIUrl":"https://doi.org/10.26578/JRTI.V13I1.4985","url":null,"abstract":"Campolay ( Pouteria campechiana ) has complete content of fiber, starch, calcium, phosphorus, caroten oid , thiamin, riboflavin, niacin, and vitamin C. The presence of this ingredient makes Campolay potentially an alternative functional food ingredient. Campolay processing in flour products wa s done to extend shelf life, improve functional properties, and diversify products, thus expanding use. Resistant starch (RS) is a starch that is not able to be digested by digestive enzyme and resistant to gastric acid that it is able to reach colon to be fermented by probiotic bacteria. RS is classified as insoluble fiber source and is able to decrease the glycemic index and cholesterol, preventing the colon cancer, and helping the absorption of mineral. The aim of this study is to produce the resistant starch of campolay flour through autoclaving-cooling cycle treatment . Slices of campolay were autoclaved (121 o C, 15 min utes ) and cooled (4 o C, 24 h ours ). The treatment was done for one, two and three cycles. Then, the campolay slices were dried (70 o C, 7 hours), milled and sifted (100 mesh) to obtain modified campolay flour. The modified Campolay flour was analyzed for amylose content, total starch, reducing sugar content, Rapid Digestible Starch (RDS), Slowly Digestible Starch (SDS) and Resistant Starch / RS levels, starch digestibility with three replications. The treatment of 1 cycle of autoclaving -cooling (AC-1S) resulted t he highest levels of resistant starch (36.23% bk) when compared to other treatments . It could increase the resistance of starch levels by 2.4-fold compared to the control treatment (15, 31% bk).","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133377331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Jenis Pelarut terhadap Kandungan Total Fenolik, Aktifitas Antioksidan dan Toksisitas Ekstrak Buah Ciplukan (Physalis angulata L)","authors":"Wahidiyanti Putri Julianti, Yusep Ikrawan, Ade Chandra Iwansyah","doi":"10.26578/JRTI.V13I1.5032","DOIUrl":"https://doi.org/10.26578/JRTI.V13I1.5032","url":null,"abstract":"In Indonesia, m ost people have used herbal products to maintain their health. Ciplukan plant is one of the local wisdom that is believed to be able to retain and treat various diseases, such as Diabetes mellitus .its has potential as a functional food. Ciplukan contains bioactive components, where the extraction process and the use of solvent types play an important role . This study aim s to determine the effect of solvent on total phenolics, antioxidant activities and toxicity of ciplukan (Physalis angulata L.) fruit . The experimental design used a completely randomized design (CRD) with three different solvents, namely: 70% ethanol (a1), ethyl acetate (a2), and n-hexane (a3), six replication s . Total phenolic content, total flavonoids, antioxidant activity (DPPH method), and toxicity (Method of Brine Shrimp Lethality Test) of mature ciplukan fruit extract were analyzed. The results showed that the ethanol extract of ciplukan fruit (a1) had the highest total phenolic content (140.50 mg GAE / g extract) and total flavonoids (100.46 mg QE / g) followed by a2> a3. Antioxidant activity showed that a1 had the lowest IC 50 (321.02 μg / mL), and had the highest antioxidant activity, compared to a2 and a3. Based on toxicity test, LC 50 value of ethanolic extract of ciplukan (a1) (886,1 μg / mL) as cytotoxic. This study can conclude that the type of solvent affects the total phenolics, antioxidant activities and toxicity of ciplukan fruit extract . ABSTRAK Di Indonesia, produk herbal telah digunakan sebagian besar masyarakat untuk menjaga kesehatan. Tanaman ciplukan merupakan salah satu kearifan lokal yang dipercaya dapat menjaga dan mengobati berbagai penyakit, seperti Diabetes mellitus dan memiliki potensi sebagai pangan fungsional.Ciplukan mengandung komponen bioaktif, dimana proses ekstraksi dan penggunaan jenis pelarut memainkan peranan penting.Tujuan dari penelitian ini adalah untuk mempelajari pengaruh jenis pelarut terhadap kandungan total fenolik, aktifitas antioksidan dan toksisitas ekstrakbuahciplukan ( Physalis angulata L.). Desain eksperimental menggunakan rancangan acak lengkap (RAL) dengan menggunakan3 pelarut yang berbeda, yaitu: etanol 70% (a 1 ), etil asetat (a 2 ), dan n-heksana (a 3 ), dengan6 replikasi. Kandungan total fenolik, total flavonoid, aktifitas antioksidan (metode DPPH), dan toksisitas (Metode Brine Shrimp Lethality Test ) ekstrak buah ciplukan diteliti. Hasil penelitian menunjukkan bahwa ekstrak etanol buah ciplukan (a 1 ) memiliki kandungan total fenolik tertinggi (140,50 mg GAE/g ekstrak) dan total flavonoid(100,46 mg QE/g) diikuti olehekstrak etil asetat buah ciplukan(a 2) >ekstrak n-heksana buah ciplukan (a 3 ). Aktifitas antioksidan menunjukkan a 1 memiliki IC 50 terendah (321,02 μg/mL), memiliki aktifitas antioksidan tertinggi, dibandingkan a 2 dan a 3 . Uji toksisitas menunjukkan bahwa nilai LC 50 ekstrak etanol buah ciplukan (a 1 ) (886,1μg/mL) bersifat sitotoksik dibandingkan a 2 dan a 3 .Penelitian ini menyim","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"235 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122991615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Efek Pengeringan pada Bagian Buah Labu Kuning (Cucurbita Moschata) terhadap Aktivitas Antioksidan, Sifat Kimia dan Struktur Morfologi","authors":"A. W. Indrianingsih, W. Apriyana, Vita Taufika Rosyida, Khoirun Nisa, Septiana Nurhayati, Cici Darsih","doi":"10.26578/JRTI.V13I1.4395","DOIUrl":"https://doi.org/10.26578/JRTI.V13I1.4395","url":null,"abstract":"Labu kuning ( C. moschata ) merupakan salah satu tanaman yang banyak terdapat di Indonesia. Penelitian ini bertujuan untuk mempelajari aktivitas antioksidan, struktur morfologi, sifat kimia dan fisikokimia dari tiga komponen tepung yakni kulit, biji dan daging buah dari labu kuning. Ekstrak biji, kulit dan daging buah labu kuning diperoleh dengan maserasi menggunakan pelarut etanol. Dua metode pengeringan yang digunakan yakni pengeringan dengan sinar matahari dan oven pada suhu 50 o C. Hasil uji aktivitas antioksidan dengan metode DPPH (2,2-diphenyl-1-picrylhydrazyl) menunjukkan bahwa biji labu kuning dengan metode pengeringan oven, memiliki aktivitas antioksidan yang paling tinggi, yakni memiliki aktivitas penangkapan radikal bebas sebesar 22,6% pada konsentrasi ekstrak 400 ppm, diikuti oleh kulit dan daging buah labu kuning masing-masing sebesar 16,7 dan 14,2%. Tepung kulit, biji dan daging buah labu kuning juga sudah dilakukan karakterisasi menggunakan SEM ( Scanning Electron Microscopy ) untuk mengetahui struktur morfologi permukaan, FTIR ( Fourier Transform Infrared Spectroscopy ) untuk mengetahui gugus fungsional senyawa dari labu kuning, XRD ( X-ray diffraction ) dan Uji Warna. Hasil analisis proksimat menunjukkan bahwa kandungan protein dan lemak dari biji labu kuning dengan metode pengeringan oven memiliki kandungan paling tinggi yakni sebesar 33,5% dan 33,3% sedangkan kandungan karbohidrat tertinggi dimiliki oleh daging buah labu kuning dengan pengeringan oven sebesar 75,3%. Hasil yang diperoleh menunjukkan bahwa perbedaan metode pengeringan menghasilkan karakteristik yang berbeda dari tepung labu kuning","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131017475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimasi Perancangan Agitator pada Alat Pencampur Larutan Nutrisi Hidroponik dengan Pertimbangan Frekuensi Pribadi","authors":"Aidil Haryanto, S. I. Kuala","doi":"10.26578/JRTI.V13I1.4762","DOIUrl":"https://doi.org/10.26578/JRTI.V13I1.4762","url":null,"abstract":"Agitator merupakan komponen yang penting dari sistem pencampuran larutan nutrisi tanaman hidroponik. Rancangan agitator yang optimal dapat meningkatkan kinerja proses pencampuran sehingga larutan nutrisi hidroponik yang dihasilkan dapat bercampur dengan merata. Agitator yang telah ada dioptimasi dengan rancangan sesuai metode mixing dan agitating. Optimasi perancangan juga mempertimbangkan frekuensi pribadi yaitu dengan menganalisis frekuensi getaran dan kecepatan putar kritis menggunakan analisis elemen hingga. Tipe sudu agitator yaitu pitch blade turbine (PBT) dengan perbedaan antara agitator sebelum dan sesudah optimasi terdapat pada jumlah sudu agitator, diameter sudu agitator, dan diameter poros. Hasil analisis frekuensi pribadi menghasilkan diagram Campbell yang dapat mengetahui hubungan frekuensi getaran dan kecepatan putar. Kecepatan kritis berdasarkan analisis frekuensi getaran tidak berada dikisaran kecepatan putar kerja agitator sehingga desain dianggap aman dan tidak memiliki resiko kegagalan.","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129272641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sistem Kendali Jumlah Zat Padat Terlarut (TDS) pada Larutan Nutrisi Menggunakan CCT53200E","authors":"S. I. Kuala, Yusnan Hasani Siregar, Novita Dwi Susanti","doi":"10.26578/JRTI.V13I1.4256","DOIUrl":"https://doi.org/10.26578/JRTI.V13I1.4256","url":null,"abstract":"Salah satu faktor penting pada sistem tanam hidroponik adalah ketersediaan nutrisi yang cukup serta teratur sesuai jenis, umur dan kebutuhan tanaman. Hal ini berpengaruh terhadap kualitas dan kuantitas tanaman yang dihasilkan. Pengendalian konsentrasi nutrisi secara manual saat ini dianggap kurang praktis dan efisien. Apalagi untuk industri yang mengutamakan kualitas produk sesuai standar yang berlaku. Dalam penelitian ini dilakukan perancangan sistem kendali TDS ( Total Dissolved Solid) / jumlah zat terlarut yang merupakan indikator konsentrasi nutrisi dalam larutan nutrisi hidroponik menggunakan CCT53200E yang ada dipasaran. Tahap pertama dilakukan perhitungan jumlah kebutuhan larutan nutrisi dan air sebagai dasar perhitungan waktu aktif solenoid valve nutrisi dan solenoid valve air. Selanjutnya dilakukan perancangan sistem kendali yang terdiri dari perancangan sensor ketinggian air beserta power supply -nya dan perancangan wiring diagram keseluruhan sistem kendali jumlah zat terlarut beserta interface -nya. Simulasi dilakukan untuk memvalidasi perancangan sistem kendali dengan output berupa LED sebagai indikator aktuator yaitu solenoid valve. Simulasi pada nilai TDS normal, TDS tinggi dan TDS rendah menunjukan solenoid valve nutrisi dan solenoid valve air dapat bekerja sesuai kondisi real pada perancangan. Perancangan dan simulasi dilakukan menggunakan software Proteus 7.0 Free Trial. Hasil perancangan sistem kendali ini dapat dimanfaatkan pada industri holtikultura dalam menjaga kualitas dan kuantitas produk yang dihasilkan.","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122498649","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proses Termal dan Penggunaan Umur Simpan Nasi Goreng dalam Kemasan Retort Pouch","authors":"M. Kurniadi, A. Kusumaningrum, Asep Nurhikmat, Agus Susanto","doi":"10.26578/JRTI.V13I1.4177","DOIUrl":"https://doi.org/10.26578/JRTI.V13I1.4177","url":null,"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","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122054248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pemisahan Kromium Pada Shaving Menggunakan Kalium Hidroksida Sebagai Upaya Penanganan Limbah Industri Penyamakan","authors":"Sugihartono Sugihartono, Dona Rahmawati, S. Sutyasmi","doi":"10.26578/jrti.v13i1.3870","DOIUrl":"https://doi.org/10.26578/jrti.v13i1.3870","url":null,"abstract":"This study aims to obtain total chromium which can be separated from the waste shavings by using a potassium hydroxide base.Handling the waste (shavings) of leather tanning industry using potassium hydroxide can produce double value that one gets chromium and collagen hydrolyzate. The separation of chromium is carried out using the concentration of potassium hydroxide 4; 5; 6; and 7%. The dose used for each concentration of KOH is 600 ml of KOH / 100 g of shavings. The results showed that the KOH solution can be used for the separation of chromium into shavings, a 5% KOH concentration gives separate chromium with the highest separation rate of 1.24% w / w or equal to 95,38 % of the chromium weight contained in shvings. The collagen  hydrolyzate or gelatin obtained is rich in protein elements of 45.56 - 56.88% w / w, but contains a total chromium of 0.58 to 0.76 mg / g of collagen hydrolyzate. Successfully separated chromium can be purified and reused for tanning, while collagen hydrolyzate can be used for plant fertilizer. Abstrak  Penelitian ini bertujuan untuk memperoleh total kromium yang dapat dipisahkan dari limbah shavings menggunakan basa kalium hidroksida. Penanganan limbah ( shavings) industri penyamakan kulit menggunakan basa kalium hidroksida dapat menghasilkan nilai ganda yaitu diperolehnya kromium dan hidrolisat kolagen. Pemisahan kromium dilakukan dengan menggunakan kalium hidroksida konsentrasi 4; 5; 6; dan 7 %. Dosis yang digunakan pada masing-masing konsentrasi KOH adalah sebanyak 600 ml KOH/100 g shavings. Hasil penelitian menunjukkan bahwa larutan KOH dapat digunakan untuk pemisahan kromium pada limbah shavings , KOH 5% menghasilkan kromium terpisah dengan tingkat pemisahan terbanyak yaitu 1,24% b/b, atau setara 95,38 % dari krom yang terdapat pada kulit shavings . Hidrolisat kolagen atau gelatin yang diperoleh kaya unsur protein yaitu 45,56 – 56,88 % b/b, namun mengandung krom total sebanyak 0,58 – 0,76 mg/g hidrolisat kolagen. Kromium yang berhasil dipisahkan dapat dimurnikan dan dimanfaatkan kembali untuk proses penyamakan, sedangkan hidrolisat kolagen dapat digunakan untuk pupuk tanaman.","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115329667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pengaruh Kemasan Botol, Suhu dan Lama Penyimpanan Sirup Ekstrak Bawang Tiwai (Eleutheriana americana Merr) terhadap Metabolik Sekunder dan Mikroba","authors":"Suroto Hadi Saputra, Eldha Sampepana, Arba Susanty","doi":"10.26578/jrti.v12i2.4355","DOIUrl":"https://doi.org/10.26578/jrti.v12i2.4355","url":null,"abstract":"Packaging, temperature and storage time, secondary metabolic content and antioxidant capacity of beverage products are important things to note. The purpose of this study was to determine the type of bottle packaging and storage temperature on secondary metabolic content, antioxidant capacity and microbial contamination in tiwai extract extract syrup. The treatment of this study uses a variety of bottle types, namely transparent glass bottles coated with aluminum foil, chocolate bottles, C plastic bottles coated with aluminum foil and variations in storage temperature: room temperature (27 O C), 6 O C temperature (refrigerator), temperature 20 O C (AC room ) The storage time of tiwai extract extract syrup with intervals of 7, 14, 21 days. Based on the results of the study it can be concluded that the use of bottle A, B C packaging with more storage time can reduce the total phenolic compounds, total flavonoids and antioxidant capacity of tiwai onion extract drinks. The storage time of tiwai onion extract drinks was able to survive for 7 days with transparent glass bottles coated with aluminum foil and chocolate bottles at room temperature and 6 O C temperature (refrigerator).  ABSTRAK Pengemasan, suhu dan lama waktu peyimpanan, kandungan metabolik sekunder dan kapasitas antioksidan produk minuman merupakan hal yang penting untuk diperhatikan. Tujuan penelitian ini adalah untuk mengetahui jenis kemasan botol dan suhu penyimpanan terhadap kandungan metabolik sekunder, kapasitas antioksidan dan cemaran mikroba pada minuman sirup ekstrak bawang tiwai. Perlakuan penelitian ini menggunakan variasi jenis kemasan botol yaitu A (botol kaca transfaran yang dilapisi aluminium foil), B (botol coklat), C (botol plastik yang dilapisi aluminium foil) dan variasi suhu penyimpanan : suhu ruangan, suhu 6 0 C (lemari pendingin), suhu 20 0 C(ruang AC). Lama penyimpanan sirup ekstrak bawang tiwai dengan interval waktu yaitu 2-21 hari. Berdasarkan hasil penelitian dapat disimpulkan bahwa penggunaan kemasan botol A, B C dengan makin lama waktu penyimpanan dapat menurunkan total fenol, total flavonoid dan kapasitas antioksidan minuman ekstrak bawang tiwai. Umur simpan minuman ekstrak bawang tiwai mampu bertahan disimpan selama 7 hari dengan kemasan botol kaca transparan yang dilapisi aluminium foil dan botol coklat pada suhu ruang dan suhu 6 O C (lemari pendingin). Kata Kunci : Jenis Kemasan Botol, Suhu Penyimpanan, Minuman Sirup Bawang Tiwai, Metabolik sekunder, Antioksidan dan Mikrobiologi","PeriodicalId":117182,"journal":{"name":"Jurnal Riset Teknologi Industri","volume":"23 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126621216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}