Journal of Agroindustrial Technology
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No full textPRAKATA Pembaca yang budiman,Puji syukur kita panjatkan kehadirat Allah SWT, atas berkat dan rahmatNya kami dapat kembali menyajikan artikel-artikel terkini pada Jurnal Teknologi Industri Pertanian Volume 26 Nomor 1 Edisi April, Tahun 2016. Semua artikel yang dimuat pada Jurnal Teknologi Industri Pertanian ini telah diseleksi dan ditelaah oleh Dewan Editor dan Mitra Bebestari yang kompeten. Hanya artikel-artikel berkualitas baik dan sangat baik yang dapat dimuat pada Jurnal Teknologi Industri Pertanian. Topik-topik yang disajikan pada edisi ini mencakup: Aplikasi asam stearat sebagai compatibilizer pada film komposit tepung ubikayu; Model konseptual strategi pengembangan industri kecil menengah berbasis sumber daya; Optimization of phenols extraction; Analisis titik-titik ketertelusuran pada rantai pasok kakao; Aktivitas anti bakteri ekstrak etilasetat kulit kayu akway; Proses kreasi pengetahuan dan kapabilitas inovasi pada industri kecil menengah; Studi perbandingan produk insektisida formulasi emulsifiable concentrate; Optimasi proses produksi biodisel jarak pagar; Kualitas biopelet dari limbah biomassa; Analisis dan perbaikan manajemen risiko rantai pasok gula rafinasi; dan Formulasi dispersan minyak bumi dari surfaktan. Sebagai penutup disajikan artikel yang berjudul Kinerja fermentasi sagu asam menggunakan starter cair dan padat dari isolat bakteri asam laktat. Kepada penulis dan mitra bebestari yang telah berkontribusi pada penerbitan jurnal edisi ini, kami menyampaikan terima kasih yang mendalam. Kami mengundang rekan sejawat peneliti dan praktisi agroindustri mengirimkan naskah untuk disajikan pada jurnal ini. Saran dan kritik yang membangun dari pelanggan, pembaca dan para pihak lainnya sangat kami harapkan. Selamat membaca. Ketua Dewan Editor Marimi
PENGARUH OLEORESIN DAUN JERUK PURUT (Citrus hystrix DC.) PADA EDIBLE COATING TERHADAP KUALITAS SOSIS SAPI BEKU
Get PDFSausages is a nutritious and perishable food so that it needs treatment to extent the shelf life. The aim ofthis research was to find out the effect of kaffir lime leave oleoresin on beef sausage quality such asmicrobiological and physicochemical characteristic during frozen storage (-10±2°C). The completelyRandomized Design (CRD) was used with one factor was the concentration of kaffir lime leave oleoresin inedible packaging at 0%, 0.05%, and 0.15%.. The observations were done more 0, 1, 2, 3, and 4 months. Theresults showed that the addition of kaffir lime leave oleoresin on edible packaging affect the beef sausagequality. With lower amount of microbes and more stabilize color of beef sausage. The increase of kaffir limeleave oleoresin decreased TVB and pH value of beef sausage.Keywords: beef sausage, Citrus hystrix, edible packaging, oleoresi
KARAKTERISTIK CROSS LAMINATED BAMBOO SEBAGAI BAHAN KOMPOSIT STRUKTURAL
Get PDFThe research produced Cross laminated bamboo (CLB) to examine the effect of layer thickness andorientation angle of CLB layer on physical and mechanical properties of CLB products. In this study, thepreparation of the angular variation between CLB layer with an angle between the core and face/back of 0o, 45oand 90o were investigated. The type of bamboo used was betung bamboo splits were cut into size of 115 cm x 2cm with thickness of 0.80 cm, 1.00 cm and 1.33 cm respectively. The CLB products were made with a thicknessof 4 cm by using isocyanate adhesive (glue spread 280 g/m2). Testing was conducted on the test density, moisturecontent, swelling and shrinkage volume, delamination, bonding strength, compresive strength parallel to grain,MOE and MOR with reference to ASTM D 143 (2005), and JAS 1152 (2007). Based on the test results, the valueof delamination, MOE, MOR, and bonding strength were still under the standard requirements of JAS 1152(2007). When compared with CLT (Cross Laminated Timber) products of solid wood which had a value ofcompressive strength parallel to the fiber of 245 kg/cm2, compressive strength parallel to grain value of CLBcould reach 434 kg/cm2.Keywords: cross laminated bamboo, bamboo betung, isocyanate adhesive, physical mechanical propertie
OPTIMASI PROSES PRODUKSI BIODIESEL JARAK PAGAR MELALUI TRANSESTERIFIKASI IN SITU
No full textJatropha seed is potential to be utilized as raw material for biodiesel production by in situ transesterification because of its high oil content (30%). The objective of this research was to optimis reaction time and hexane to total solvent ratio in biodiesel production from jatropha seed by in situ transesterification, and to analyze the influence of reaction time and hexane to total solvent ratio on biodiesel yield and quality. The research was designed using Central Composite Design, and the in situ transesterification process was carried out at 400 rpm stirring speed and 50°C reaction temperature with potassium hidroxice (KOH) concentration of 0.075 mol/L in methanol. The process conditions were optimized using Response Surface Method with reaction time (4-10 h) and hexane to total solvent ratio (0.01-0.416) as their process variables, and the responses measured were biodiesel yield, density, viscosity, acid, saponification and ester values. The optimum process conditions to produce biodiesel from jatropha seed by in situ transesterification were obtained at 7.08 h reaction time and 0.32 hexane to total solvent ratio. For these process conditions, the optimum biodiesel yield was 57.4% with acid value of 0.48 mg KOH/g, saponification value of 281.7 mg KOH/g, ester value of 281.3 mg KOH/g, viscosity of 3.60 cSt and density of 0.67 g/cm3. The effect of process conditions on biodiesel yield was significant, especially hexane to total solvent ratio. However their effect on biodiesel quality is not important. Keywords: biodiesel, in situ transesterification, jatropha, optimization, response surface metho
KINERJA FERMENTASI SAGU ASAM MENGGUNAKAN STARTER CAIR DAN PADAT DARI ISOLAT BAKTERI ASAM LAKTAT INDIGENOUS
Get PDFIn eastern part of Indonesia, sago starch is usually used as staple food. Most of sago starch produced from traditional processing unit which not used clean potable water for its starch extraction, and the starch was kept and stored as wet starch.This causes the spontaneous fermentation of starch to become sour sago starch and contaminated by pathogenic microorganisms; which made the starch not suitable for human consumption and has short product self-life. Fruit water from settling process of starch slurry was used as microbe isolates source. Compared to solid starter, liquid starter showed high adaptation and ability to grow during fermentation, and it caused high acid accumulation in fermentation broth and dried sago starch. Fermentation process could improve the quality of sago starch, but its viscoamylography characteristic tended to reduce on peak viscosity and end viscosity lower. Sour sago had good quality since it could minimize the microbial contamination, especially pathogenic microorganisms.Keywords: lactic acid bacteria, fermentation, nanoporous sago, sour sago starch, solid starte
Ucapan Terima Kasih Jurnal Teknologi Industri Petanian
No full textJurnal Teknologi Industri Pertanian, Desember 2015 Vol. 25, No. 3ISSN : 0216 - 3160 UCAPAN TERIMA KASIH Dewan Editor menyampaikan terima kasih Kepada Bapak/Ibu/Sdr, atas kesediannya untuk menelaah nkah yang dimuat pada edisi ini. Anak Agung Putu Agung Suryawan Wiranatha, Fakultas Teknologi Pertanian, Universitas Udayana, BaliAde Iskandar, Fakultas Teknologi Pertanian, Institut Pertanian BogorBahagiawati Amir Husin, Balai Besar Penelitian dan Pengembangan Bioteknologi dan Sumberdaya Genetik Pertanian, BogorBudiatman Satiawihardja, Fakultas Teknologi Pertanian, Institut Pertanian BogorChristina Winarti, Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, BogorDjumali Mangunwidjaja, Fakultas Teknologi Pertanian, Institut Pertanian BogorDadan Kusdiana, Direktorat Jenderal Energi Baru Terbarukan dan Konservasi Energi, JakartaErliza Hambali, Fakultas Teknologi Pertanian, Institut Pertanian BogorEndang Warsiki, Fakultas Teknologi Pertanian, Institut Pertanian BogorFlora Elvistia Firdaus, Fakultas Teknologi Industri, Universitas Jayabaya, JakartaFaqih Udin, Fakultas Teknologi Pertanian, Institut Pertanian BogorGustan Pari, Pusat Penelitian dan Pengembangan Keteknikan Kehutanan dan Pengolahan Hasil Hutan, Bogor Hari Adi Prasetya, Balai Riset Standarisasi Industri Palembang, PalembangHalimatuddahliana, Fakultas Teknik, Universitas Sumatera Utara, MedanKudang Boro Seminar, Fakultas Teknologi Pertanian, Institut Pertanian BogorLeopold Oscar Nelwan, Fakultas Teknologi Pertanian, Institut Pertanian BogorMuslich, Fakultas Teknologi Pertanian, Institut Pertanian BogorMulyorini Rahayuningsih, Fakultas Teknologi Pertanian, Institut Pertanian BogorNur Richana, Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, BogorUsman Ahmad, Fakultas Teknologi Pertanian, Institut Pertanian BogorSih Yuwanti, Fakultas Teknologi Pertanian, Universitas Jember, JemberSukrisno Widyotomo, Pusat Penelitian Kopi Kakao Indonesia, JemberSahirman, Pusat Pengembangan dan Pemberdayaan Pendidikan dan Tenaga Kependidikan Pertanian, CianjurRofiq Sunaryanto, Balai Pengkajian Bioteknologi, Badan Pengkajian dan Penerapan Teknologi, Kawasan Puspiptek Serpong, TangerangTriana Lindriati, Fakultas Teknologi Pertanian, Universitas Jember, JemberTeti Estiasih, Fakultas Teknologi Pertanian, Universitas Brawijaya, MalangYeni Herdiyeni, Fakultas Matematika dan Ilmu Pengetahuan Alam, Institut Pertanian BogorYusuf Sudo Hadi, Fakultas Kehutanan, Institut Pertanian Bogo
KARAKTERISASI KOMPON KARET DENGAN MENGGUNAKAN EKSTRAK KAYU SECANG, PASIR KUARSA DAN KULIT KERANG
Get PDFThe objective of the research were to analyze the characteristics and get the formula of rubber compound that was added with extract of Caesalpinia sappan wood and fillers of silica quartz sand and CaCO3 from shell. Factorial completely randomized design (RALF) with two factors was used. The first factor was the concentration of extract of caesalpinia sappan wood (ά) which was 3 phr, 6 phr, 9 phr, 12 phr and the second factor was the concentration ratio of silica from quartz sand and CaCO3 from shell (β) which was 10:90 phr, 25:75 phr, 50:50 phr, 90:10 phr. Parameters tested were tensile strength, elongation at break, after aging tensile strength, after aging elongation at break and color change. The results showed that treatment of extract of Caesalpinia sappan wood concentration, a mixture of quartz sand with shells and their interaction significantly affected to the tensile strength, elongation at break, after aging tensile strength and after aging elongation at break of rubber compound resulted. The best treatments met the requirements of rubber compound in accordance with for SNI were ά3β4 treatment (9 phr of extract of caesalpinia sappan wood concentration and 75:25 phr mixture of quartz sand with shell) with rubber compound characteristics for these parameters, tensile strength of 30 N/mm2, elongation at break of 496%, after aging tensile strength of 27 N/mm2 and after aging elongation at break of 457% and the total change of color difference of 19.9.Keywords: extract of caesalpinia sappan wood, quartz sand, rubber compound, silica, shel
Pedoman Bagi Penulis
Get PDFPEDOMAN BAGI PENULISJurnal Teknologi Industri Pertanian Ketentuan Umum Penulis harus menjamin bahwa naskah yang dikirimkan adalah asli dan tidak pernah dipublikasikan di jurnal lainnya, yang dinyatakan dengan surat pernyataan seperti terlampir.Naskah yang akan dipublikasikan pada Jurnal Teknologi Industri Pertanian dapat berupa hasil penelitian, analisis kebijakan, komunikasi singkat, opini, gagasan dan review. Naskah dapat ditulis dalam Bahasa Indonesia atau Bahasa Inggris menggunakan format yang sesuai dengan kaidah bahasa yang digunakan. Editor tidak menerima naskah yang tidak memenuhi persyaratan yang diminta. Penentuan layak tidaknya naskah yang akan dipublikasikan ditentukan oleh Dewan Editor Jurnal Teknologi Industri Pertanian atas masukan mitra bestari yang kompeten.Naskah dikirimkan ke editor sebanyak tiga eksemplar dalam bentuk naskah asli dan softcopy dalam CD atau dapat dikirim via email. Naskah ditulis dalam Microsoft Word, Gambar/grafik dalam Microsoft Excel dan tuliskan nama pengarang sebagai nama file. Naskah dapat dikirimkan dengan softcopynya kepada : Editor Jurnal Teknologi Industri Pertanian, Departemen Teknologi Industri Pertanian (TIN), Fateta IPB, Kampus IPB Darmaga PO Box 220 Bogor 16002, Telpon/Fax : 0251-8625088; 0251-8621974; dengan alamat e-mail: [email protected] [email protected] Hak Cipta tulisan yang dimuat ada pada Jurnal Teknologi Industri Pertanian. Penulis yang naskahnya dimuat diharuskan membayar kontribusi biaya penerbitan sebesar Rp 75.000,- per halaman. Biaya tambahan untuk pencetakan halaman berwarna menjadi tanggung jawab penulis.Penulis harus mengusulkan 3 nama mitra bebestari yang kompeten dibidangnya dan bergelar doktor beserta alamat lengkapnya yang penulis harapkan dapat mereview naskahnya
PROSES KREASI PENGETAHUAN DAN KAPABILITAS INOVASI PADA IKM SUKU CADANG BERBAHAN UTAMA KARET
No full textSMEs have an important role in the process of industrialization and development of the national economic. Studies of the process of knowledge creation for innovation in small and medium enterprises (SMEs) are still relatively limited. However, innovation is one of the factors that determine the ability of SMEs to grow and compete. This study aims to identify and analyze the practices of knowledge creation and innovation, as well as to examine the links between knowledge creation and the ability to innovate in the rubber parts based SMEs. The data that will be analyzed in order to achieve the purposes of this research is collected through in-depth interviews, participatory observations, questionnaires, and focus group discussions, with 38 corporate leaders SMEs as the respondents. The analytical method used corrected-item-total-correlation (CITC) and the correlation-product-moment with the help of statistical software. The results showed that the creation of knowledge to the innovation process includes socialization, externalization, combination, and internalization of knowledge. The process of innovation is done in four areas:. The results also showed that the activity’s intensity of the process knowledge creation is correlated positively and significantly related to the capability to innovateproducts, production processes, organization, and marketing. Process socialization, externalization, combination, and internalization of knowledge are jointly contribute to the capability to innovate. Nevertheless, the individual contribution of each process is different. Keywords: innovation capability, knowledge creation, SM
FORMULASI DISPERSAN MINYAK BUMI DARI SURFAKTAN DIETANOLAMIDA (DEA) DAN METIL ESTER SULFONAT (MES)
Get PDFUtilisations of surfactant from palm oil, such as diethanolamide (DEA) and methyl ester sulfonate (MES) develope for variety products. One of the potential utilisations from both surfactants is a product of petroleum dispersant (oil spill dispersant/OSD). This research conducted to find a formulation for produce the OSD product. OSD formulation of this research had been found. Nonionic surfactant was DEA solution, and anionic surfactant was MES solution, both of surfactant mixed on various concentrations and certain ratio, with heated at 50°C for 60 minutes. The OSD product was analysedfor emulsion stability, density, surface tension, pH, and viscosity. The best product was applied to simulation testing on oil pollution of seawater. The best result of OSD formulation was at ratio 1 : 3 and the formulated of DEA 3% and MES 5%. The OSD productwas indicated good stability (>80%) with physical and chemical properties of density of 0.90 g/cm3, surface tension of 25.59 mN/m, pH of 9.1, and the viscosity of 131 cP. The testing result of applied OSD simulation for oil pollutin handling in seawater (10 mL/L) showed the dispersed ability for oil spill was good (>80%). The mixture of oil spill and OSD soluble on seawater showed significant increase of COD and BOD value. Keywords: diethanolamide (DEA), methyl ester sulfonate (MES), Oil Spill Dispersant (OSD), surfactan