Abstrak Jurnal Litbang Industri Vol. 13 No. 1 Juni Tahun 2023

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iii Optimasi formula yogurt bawang hitam menggunakan response surface methodology (RSM)

Optimization of black garlic yogurt using response surface methodology (RSM)

Gunawan Priadi*¹, Fitri Setiyoningrum¹, Fifi Afiati¹, Nela Rifda Nur Millatina²,Budi Nurtama² dan Des Saputro Wibowo¹

1 Pusat Riset Mikrobiologi Terapan-Badan Riset dan Inovasi Nasional KST Soekarno, Jalan Raya Bogor KM 46, Cibinong Bogor, Indonesia

2 Departemen Ilmu dan Teknologi Pangan Fakultas Teknologi Pertanian-IPB Kampus IPB Darmaga, Bogor, Indonesia

*e-mail: [email protected]

ABSTRAK

Proses suplementasi akan menambah nilai manfaat pada produk akhir. Komposisi bahan yang tepat memberikan nilai kelebihan pada proses produksi, ekonomi, dan nilai penerimaan konsumen. Tujuan dari penelitian ini adalah untuk mengoptimasi formula yogurt yang ditambahkan dengan bawang hitam. Variabel bebas yang diamati adalah konsentrasi gelatin, skim dan ekstrak bawang hitam. Bawang hitam yang digunakan adalah bawang hitam non fermentasi dan bawang hitam terfermentasi. Optimasi formulasi yogurt dilakukan menggunakan Response Surface Methodology (RSM) dengan desain Combine D-optimal. Respon yang dipilih adalah total bakteri asam laktat, kandungan protein, lemak, total padatan, total asam tertitrasi, kapasitas antioksidan, sineresis, dan total polifenol. Hasil penelitian menunjukan kondisi optimum formulasi yogurt bawang hitam non fermentasi adalah gelatin 0,25%, skim 3,19%, dan ekstrak bawang hitam non fermentasi 3,31%. Pada yogurt bawang hitam terfermentasi diperoleh formula optimum gelatin 0,49%, skim 2,50%, dan ekstrak bawang hitam terfermentasi 3,76%. Yogurt suplementasi bawang hitam memiliki kandungan bakteri asam laktat 1,42–6,87x10⁸, total asam tertitrasi 1,26–1.88%, dan protein 4,13–5,30%. Proses suplementasi bawang hitam menghasilkan yogurt sesuai dengan standar dan nilai fungsionalnya meningkat.

Kata kunci: bawang hitam; formulasi; gelatin; skim; yogurt

ABSTRACT

The Supplementation will increase the benefit of product. The optimum material composition provides advantages in the production process, economy, and consumer-acceptable value This study aimed to optimize black garlic-supplemented yogurt formula. The independent variables were gelatin, skim and black garlic extract concentration. The black garlic used were unfermented and fermented. Yogurt optimization was performed using Response Surface Methodology (RSM) and Combine D-optimal design. The responses selected were total lactic acid bacteria, protein content, fat, total solid, titrated acids, antioxidant capacity, and total polyphenols. The results showed that the optimum condition of the yogurt unfermented black garlic formula was 0.25% gelatin, 3.19% skim, and 3.31% unfermented BG extract. In the yogurt fermented black garlic formula, the optimum was 0.49% gelatin, 2.50% skim, and 4.76% fermented BG extract. The characteristics of yogurt contained 1.42–6.87x10⁸ lactic acid bacteria, 1.26–1.88% titrated acid, and 4.13–5.30% protein. Black garlic supplementation produced yogurt that meets standards and increases its functional value.

Keywords: Black garlic; formulation; gelatin; skim; yogurt

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DDC 605. Jur L e-ISSN 2502-5007 Studi perbandingan adsorpsi Rhodamin B menggunakan karpel buah roda teraktivasi asam dan basa A Comparison study of Rhodamine B adsorption using acid-base-activated Hura crepitans L. fruit carpel

Bunga F. R. Abadi, Dian Arrisujaya*, Nurlela, Gladys A. P. K. Wardhani Program Studi Kimia, Universitas Nusa Bangsa

Jl. KH. Sholeh Iskandar Km. 4 Tanah Sareal, Bogor, Indonesia

ABSTRACT

Studi perbandingan adsorpsi Rhodamin B dalam larutan telah dilakukan menggunakan adsorben karpel buah roda teraktivasi asam dan basa. Adsorben diaktivasi menggunakan HNO3 0,01M dan NaOH 1%. Metoda yang digunakan dalam adsorpsi Rhodamin B dengan variasi parameter yang mempengaruhi kapasitas adsorpsi diantaranya, pH larutan, waktu kontak, bobot adsorben, dan konsentrasi larutan yaitu dengan metode batch.

Interpretasi data adsorpsi Rhodamin B menggunakan model isoterm Langmuir, Freundlich, Temkin dan Dubinin–Radushkevich. Pengukuran kapasitas adsorpsi dari nilai penurunan konsentrasi Rhodamin B menggunakan spektrofotometer UV-Vis pada panjang gelombang 555 nm. Kapasitas adsorpsi maksimum Rhodamin B oleh karpel buah roda teraktivasi asam dan basa masing-masing sebesar 57,80 mg/g dan 48,30 mg/g. Hasil penelitian menunjukkan bahwa adsorben karpel buah roda merupakan adsorben yang potensial dalam menurunkan konsentrasi Rhodamin B dalam larutan.

Keywords: adsorpsi; buah roda; karpel; Rhodamin B; teraktivasi

ABSTRAK

A comparative study of the adsorption of Rhodamine B in solution was studied using acid and base-activated Hura crepitans L. fruit carpel (HCFC) adsorbents. The adsorbent was activated using 0.01M HNO3 and 1%

NaOH. The method used in the adsorption of Rhodamin B (RB) with a variety of parameters that affect the adsorption capacity including; the initial pH, contact time, adsorbent weight, and concentration of the solution, was the batch method. The RB adsorption interpretation data using the Langmuir, Freundlich, Temkin and Dubinin–Radushkevich isotherm models. Measurement of the adsorption capacity of the value of decreasing the concentration of RB using a UV-Vis spectrophotometer at a wavelength of 555 nm. The maximum adsorption capacity of RB by acid- and base-activated HCFC was 57.80 mg/g and 48.30 mg/g, respectively. The results showed that HCFC adsorbents are potential adsorbents in reducing the concentration of Rhodamine B in the solution.

Kata kunci: adsorpsi; Hura crepitans L.; carpel; Rhodamine B;activated

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v Pengujian dispersi silika dalam karet menggunakan mikroskop optik

Testing the dispersion of silica in rubber using an optical microscope Muhammad Sholeh*, Ike Setyorini

Balai Besar Standardisasi dan Pelayanan Jasa Industri Kulit, Karet, dan Plastik Jl. Sokonandi No. 9 Yogyakarta, Indonesia

* e-mail: [email protected]

ABSTRACT

Kualitas dispersi bahan pengisi dalam karet sangat mempengaruhi sifat fisis dari vulkanisat karet. Metode baku pengujian dispersi silika dalam karet (ISO 11345-2006) merupakan metode pengujian kualitatif sehingga hasilnya bersifat subyektif. Tujuan penelitian ini adalah menguji metode yang merupakan penggabungan mikroskop optik dan perangkat lunak ImageJ untuk mendapatkan metode pengujian dispersi silika dalam karet secara kuantitatif. Alat yang dipergunakan untuk mengevaluasi dispersi silika yaitu mikroskop optik Arcs. Karet yang dipergunakan yaitu karet alam dan styrene butadiene rubber (SBR). Pengisi yang dipergunakan yaitu abu bagas, xerogel, dan silika terpresipitasi. Proses komponding menggunakan Haake Rheomix dilanjutkan two roll mill dengan variasi kadar silika terpresipitasi 0-60 phr. Pengujian dispersi silika dalam vulkanisat karet dilakukan dengan memotong lembaran berukuran 2 mm, kemudian penampang potongan tersebut diperiksa dengan faktor perbesaran 112,5 kali. Hasil penelitian menunjukkan bahwa silika terpresipitasi menghasilkan dispersi terbaik. Silika terpresipitasi menghasilkan dispersi dalam karet alam dengan fraksi aglomerat sebesar 0,48%, disusul xerogel (2,21%) dan abu bagas (11,19%). Dispersi silika dalam karet alam lebih baik dibandingkan dengan karet SBR. Dispersi silika terpresipitasi dalam karet alam semakin baik dari 0-60 phr sedangkan dalam karet SBR mencapai optimum pada 30 phr. Gambar mikroskop optik yang diolah dengan perangkat lunak ImageJ mampu memberikan informasi kuantitatif rating dispersi silika dalam matriks karet.

Keywords: dispersi; ImageJ; karet; mikroskop optik; silika

ABSTRAK

The quality of filler dispersion in the rubber greatly affects the physical properties of the rubber vulcanizate.

The standard method for testing silica dispersion in rubber (ISO 11345-2006) is a qualitative test method so that the results are subjective. The purpose of this study was to test the method which is a combination of an optical microscope and ImageJ software to obtain a quantitative method for testing the silica dispersion in rubber. The equipment used to evaluate silica dispersion was the Arcs optical microscope. The rubber used in this study were natural rubber and styrene butadiene rubber. The fillers used were bagasse ash, xerogel, and precipitated silica. The compounding process using Haake Rheomix was followed by two roll mills with variations in the content of precipitated silica from 0-60 phr. The silica dispersion test in rubber vulcanizate was carried out by cutting a 2 mm slab, then the surface of the cross section was examined with a magnification factor of 112.5 times. The results showed that precipitated silica produced the best dispersion. Precipitated silica resulted in dispersion in natural rubber with an agglomerate fraction of 0.48%, followed by xerogel (2.21%) and bagasse ash (11.19%). Silica dispersion in natural rubber was better than in SBR rubber. The dispersion of precipitated silica in natural rubber was increased from 0-60 phr while in SBR rubber reached an optimum at 30 phr. Optical microscope images processed with ImageJ software were able to provide quantitative information on the rating of silica dispersion in the rubber matrix.

Kata kunci: dispersion; ImageJ; rubber; optical microscope;silica

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Optimasi Konsentrasi Enzim Bromelin, Suhu, dan Lama Tunggu Adonan pada Pembuatan Cemilan Kreker Tanpa Fermentasi

Optimization of Bromelain Concentration, Temperature, and Dough Standing Time in The Making of Snack Non-Fermented Crackers

Ade Zulkifli Mustari*¹, Sugiyono², dan Nur Wulandari²

1 Program Studi Magister Teknologi Pangan, Sekolah Pascasarjana, Institut Pertanian Bogor Jl. Raya Dramaga, Bogor, Indonesia

2 Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor Jl. Raya Dramaga, Bogor, Indonesia

ABSTRAK

Penambahan sodium metabisulfite (SMBS) pada cemilan kreker bertujuan untuk mendapatkan tekstur yang renyah, namun dapat menyebabkan reaksi alergi. Bromelin merupakan protease yang berpotensi dapat menggantikan SMBS tanpa efek samping. Penelitian ini bertujuan untuk mendapatkan konsentrasi bromelain, suhu adonan dan waktu tunggu yang optimum pada pembuatan cemilan kreker tanpa fermentasi. Penelitian ini juga bertujuan untuk mengetahui sifat fisikokimia dan sensorik dari parameter optimasi cemilan kreker.

Penelitian dilakukan dalam tiga tahap, yaitu penetapan respon dan kisaran faktor, optimasi parameter menggunakan RSM D-Optimal, dan karakterisasi sifat fisikokimia dan sensori cemilan kreker. Kisaran konsentrasi bromelain ditentukan 0,1–0,25%, suhu adonan 35–50 ⁰C dan waktu pendiaman 30–60 menit.

Respon yang dipilih berupa densitas, kekerasan, dan nilai warna C. Kondisi optimum yang diperoleh dengan nilai desirability 0,98 adalah konsentrasi bromelin 0,25%, suhu 35 ⁰C, dan lama tunggu adonan 43 menit. Berat jenis, pengembangan, dan nilai warna (L, a*, b*, C*, dan H) produk hasil optimasi berbeda nyata (p<0.05) dengan produk yang menggunakan SMBS. Analisis proksimat memberikan nilai yang tidak berbeda nyata pada semua atribut. Uji sensori kesukaan (n=78 panelis) menunjukkan perbedaan yang nyata (p<0.05) pada atribut kenampakan sedangkan atribut lain tidak berbeda nyata dimana kenapakan SMBS lebih disukai daripada produk hasil optimasi.

Kata kunci: bromelin; cemilan kreker; natrium metabisulfit; respon surface method; optimisasi

ABSTRACT

Sodium metabisulfite (SMBS) is added to the snack cracker to get a crispy texture, but it may caused an allergic reaction. Bromelain is a protease that has the potential to replace SMBS without any major side effects. This study aimed to obtain an optimum concentration for bromelain, dough temperature, and standing time in the making of non fermented snack crackers. This study also aimed to determine the physicochemical and sensory properties of the optimized parameters of snack crackers. The research was conducted in three steps, i.e.

determination of significant responses and the range of factors, optimization of parameters using the RSM D- Optimal, and characterization of physicochemical and sensory properties of snack crackers. The range of bromelain concentration was 0.1–0.25%, dough temperature was 35–50⁰C, and standing time was 30–60 minutes. The responses were density, hardness, and color C* value. The optimum conditions obtained with a desirability value of 0.98 were using bromelain concentration of 0.25%, dough temperature of 35 ^oC, and standing time of 43 minutes. The density, development, and color value (L, a*, b*, C*, and ⁰H) of the optimized product were significantly different from the product using SMBS (p<0.05). Proximate analysis revealed no significant differences among all attributes. The preference test showed that the product's appearance was significantly different (<0.05), and the SMBS product was preferred over the optimized product.

Keywords: bromelain; snack cracker; sodium metabisulfite. respon surface method; optimization

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vii Perbandingan efisiensi adsorben fly ash dan dolomit yang berasal dari Sumatera Barat terhadap

penyerapan methylene blue

Comparing the efficiency of fly ash and dolomite from West Sumatera as adsorbent for adsorption of methylene blue

Desniorita ¹, Rita Youfa ², Elda Pelita ³, Resi Levi Permadani ¹, Anang Baharuddin Sahaq¹, dan Miftahurrahmah *²

1 Teknik Rekayasa Energi Terbarukan Politeknik ATI Padang Kota Padang- Sumatera Barat

2 Teknik Kimia Bahan Nabati Politeknik ATI Padang Kota Padang- Sumatera Barat

3 Kimia Analisis Politeknik ATI Padang Kota Padang- Sumatera Barat

ABSTRACT

Fly ash merupakan limbah hasil pembakaran pabrik kelapa sawit yang mengandung silika dan mineral alkali yang dikenal sebagai komponen penting adsorben. Dolomit diketahui juga sebagai material sedimentasi karbonat yang memiliki kemampuan menyerap logam. Bahan baku utama yang digunakan untuk penelitian adalah fly ash yang diperoleh dari Pabrik Kelapa Sawit Mutiara Agam di Provinsi Sumatera Barat, dolomit dari Kamang, dan methylene blue (MB) sebagai senyawa model limbah tekstil. Bahan tersebut dikalsinasi 900^oC selama 4 jam, kemudian dihaluskan dan diayak agar ukuran partikel seragam. Adsorben dolomit dan fly ash dilakukan karakterisasi morfologi dan dilanjutkan dengan uji penyerapan pada larutan MB. Berdasarkan hasil uji penyerapan, adsorben fly ash memiliki efisiensi penyerapan tertinggi sebesar 99,236% dibandingkan dengan adsorben dolomit yaitu sebesar 46,9%.

Keywords: adsorpsi; dolomit; fly ash

ABSTRAK

Fly ash is a waste of palm oil mill combustion which contains silica and alkaline minerals which are known as important components of adsorbents. Dolomite is also known as a carbonate sedimentation material which has the ability to absorb metals. The main raw materials used in this study were fly ash obtained from the Mutiara Agam Palm Oil Mill in West Sumatra, dolomite from Kamang, and methylene blue (MB) as a textile waste model solution. The material was calcined at 900^oC for 4 hours, then crushed and sieved so that the particle size was uniform. The morphological characterization of dolomite and fly ash adsorbent was tested then followed by an adsorption test in MB solution. The result showed that the fly ash adsorbent had the highest adsorption efficiency of 99.236% compared to the dolomite adsorbent which was 46.9%.

Kata kunci: adsorption; dolomite; fly ash

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Proximate composition and functional properties of banana flour at different ripening stages Kandungan proksimat dan sifat fungsional tepung pisang pada berbagai tingkat kematangan buah

Lanny Sapei*

Department of Chemical Engineering, Faculty of Engineering, University of Surabaya Jalan Raya Kalirungkut, Surabaya 60293, East Java, Indonesia

* e-mail: [email protected] ABSTRACT

Bananas commonly grow in tropical areas and have many health benefits derived from both the inner and outer parts of the fruit. The proximate composition and functional properties of banana flour with varying ripening stages of plantain banana fruit (green, green-yellow, yellow-green) were studied in this research. Banana was peeled prior to drying and milling into flour followed by starch extraction. Besides proximate analysis, the yields of the obtaining banana flour and starch, as well as the functional properties of starch such as solubility, swelling power, and pasting properties, were also determined. The total carbohydrate, crude fiber, and ash content tended to decrease with the ripening process, in contrast, fat, protein, and moisture content tended to increase over ripening. The amylose/amylopectin content of banana starch influenced the functional properties such as solubility, swelling, and pasting profiles. However, there were no significant differences in the chemical compositions and functional characteristics of banana flour compared with its ripening stage (P>0.05) based on Kruskal-Wallis non-parametric statistical tests. Indeed, the information about chemical characteristics and functional properties of banana flour and starch during fruit ripening is important for the banana fruit processing and their product quality assurance.

Keywords: banana; pasting; proximate; ripening; starch

ABSTRAK

Pohon pisang merupakan tanaman yang banyak tumbuh di daerah tropis dan buah pisang baik bagian dalam maupun luar memiliki banyak manfaat terhadap kesehatan. Kandungan proksimat dan sifat fungsional tepung pisang pada berbagai tingkat kematangan pisang kepok (hijau, hijau-kuning, kuning-hijau) dipelajari dalam penelitian ini. Buah pisang dikuliti sebelum dikeringkan dan ditepungkan serta diekstraksi untuk pengambilan patinya. Di samping analisa proksimat, dilakukan pula pengujian terhadap rendemen dari tepung serta pati pisang, serta sifat fungsional pati pisang seperti kelarutan, daya pembengkakan, dan sifat pasta. Kandungan karbohidrat total, serat kasar, dan abu cenderung menurun seiring dengan peningkatan kematangan buah, sedangkan kandungan lemak, protein, dan kadar air cenderung meningkat dengan meningkatnya kematangan buah. Kandungan amilosa/ amilopektin pada pati pisang mempengaruhi beberapa sifat fungsional seperti kelarutan, daya pembengkakan, dan profil pasta. Tidak ada perbedaan nyata terhadap komposisi kimia serta karakteristik fungsional tepung pisang pada berbagai tingkat kematangan buah (P>0.05) berdasarkan uji non- parametrik Kruskal-Wallis. Karakteristik kimia dan sifat fungsional tepung dan pati pisang berdasarkan tingkat kematangan buah sangat penting untuk proses pengolahan buah serta penjaminan mutu dari produk-produk buah pisang kepok.

Kata kunci: kematangan; pasta; pati; pisang; proksimat

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ix Pengaruh ukuran pori filter pada penyaringan ekstrak daun gambir dan lama pemanasan terhadap hasil

sediaan pewarna tekstil serta aplikasinya dalam mewarnai kain katun

Effect of filter pore size on filtering gambier leaf extract and heating time on the results of textile dye and its application in dyeing of cotton fabrics

F. Failisnur* dan Sofyan Sofyan Balai Standardisasi dan Pelayanan Jasa Industri Padang Jalan Raya LIK No. 23 Ulu Gadut, Padang, Sumatera Barat, Indonesia

* e-mail: [email protected]

ABSTRAK

Pemanfaatan pewarna alam dalam mewarnai tekstil memerlukan beberapa tahapan proses yang cukup panjang sehingga menjadi kelemahannya dibandingkan pewarna sintetis yang langsung siap pakai. Pengembangan gambir dalam bentuk pewarna siap pakai mempunyai prospek yang baik untuk dikembangkan. Pembuatan pewarna dari ekstrak daun gambir dilakukan melalui variasi perlakuan ukuran pori filter saat penyaringan (100, 200, 400 mesh) dan lama pemanasan (10, 30, 50 menit). Pewarna yang diperoleh memiliki rendemen, pH dan kadar tanin rata-rata 95,88%; 3,56; dan 20,89%. Setelah diaplikasikan untuk mewarnai kain katun diperoleh hasil optimal pada perlakuan ukuran pori filter 400 mesh dengan lama pemanasan 30 menit. Dari hasil pengujian diperoleh intensitas warna kain yang diwarnai adalah 10,9184, arah warna hijau kehitaman (L*, a*, b* berturut- turut 35,04; 4,60 dan 13,74). Pengujian ketahanan luntur warna pada pencucian dengan perubahan warna bernilai kurang sampai cukup (2-3), penodaan warna perhadap kain lain bernilai baik sampai sangat baik (4-5), dan terhadap gosokan dan sinar matahari bernilai baik sampai sangat baik (4 - 5).

Kata kunci: ekstrak daun gambir; intensitas warna; kain katun; ketahanan luntur warna; pewarna

ABSTRACT

The use of natural dyes in dyeing textiles requires several long stages of the process which is a weakness compared to synthetic dyes which are ready to use immediately. Gambir in the form of ready-to-use dyes has a good prospects for development. Dye production from gambir leaf extract was carried out through various treatments of filter pore size (100, 200, 400 mesh) and heating time (10, 30, 50 minutes). The dyes obtained had an average yield of 95.88%, were acidic with pH 3.56, and an average tannin content of 20.89%. After being applied to dye cotton cloth, optimal results were obtained in the treatment of 400 mesh filter pore size with 30 minutes of heating time. From the test results, it was found that the color intensity of the dyed cloth was 10.9184, the direction of the color was blackish green (L*, a*, b* respectively 35.04; 4.60 and 13.74). Color fastness to washing with discoloration was low to moderate (2-3), color staining to other fabrics was good to very good (4 – 5), and color fastness to rubbing and sunlight was good to very good (4-5).

Keywords: gambier leaf extract; color intensity; cotton fabrics; color fastness; dyes

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Pengaruh pencampuran terigu dan bubuk kedelai sebagai bahan pengisi terhadap karakteristik dendeng jamur tiram (Pleurotus sp)

The mixing effect of wheat and soybean flour as a filling material on the characteristics of oyster mushroom jerky (Pleurotus sp)

Novelina*¹, Hanifah Andryani¹ , Kesuma Sayuti ¹dan Firdausni ²

1 Departemen Teknologi Pangan dan Hasil Pertanian, Fak. Teknologi Pertanian Universitas Andalas, Kampus Limau Manis Padang 23163

2 Balai Standardisasi dan Pelayanan Jasa Industri Padang Jalan Raya LIK No. 23 Ulu Gadut, Padang, Sumatera Barat, Indonesia

* e-mail: [email protected] ABSTRAK

Dendeng merupakan produk yang diolah secara tradisional dari daging, dengan menambahkan garam dan bubuk ketumbar kemudian dijemur hingga kering sehingga tahan lama. Salah satu upaya pembuatan dendeng analog adalah dengan menggunakan jamur tiram putih dengan penambahan tepung terigu dan tepung kedelai sebagai bahan pengisi. Tujuan penelitian adalah untuk mengetahui pengaruh pencampuran tepung kedelai dan tepung terigu sebagai bahan pengisi terhadap karakteristik dendeng jamur tiram. Perbandingan bahan pengisi dan jamur tiram adalah 1:2, sedangkan bahan pengisi adalah campuran tepung terigu dan tepung kedelai dengan beberapa perbandingan. Pengamatan dilakukan terhadap kekerasan, kadar proksimat, kadar asam lemak bebas, uji sensori, dan kadar asam amino produk terbaik. Hasil perlakuan terbaik berdasarkan statistik pada analisis fisik, kimia dan organoleptik adalah dendeng jamur tiram dan bahan pengisi tepung kedelai 100% dengan nilai rata-rata kekerasan 45,72 N/cm², kadar air 8,97%, kadar serat kasar 18,99%, kadar abu 3,83%, kadar protein 21,79%, kadar lemak 27,63%, kadar asam lemak bebas 0,14%, dan nilai penerimaan organoleptik seperti warna, aroma, rasa dan tekstur.

Kata kunci: dendeng; jamur tiram; bahan pengisi;

ABSTRACT

Jerky is a product that is traditionally processed from meat, by adding salt and coriander powder, and then drying so it lasts longer. One of the efforts to make analog jerky is to use white oyster mushrooms with the addition of wheat flour and soy flour as fillers. The study aimed to determine the mixing effect of soy flour and wheat flour as a filler on the characteristics of oyster mushroom jerky. The ratio of fillers and oyster mushrooms is 1:2, while the filler is a mixture of wheat flour and soy flour with several ratios. Observations were made on hardness, proximate levels, free fatty acid levels, sensory tests, and best product amino acid levels. The best treatment results based on statistics on physical, chemical, and organoleptic analysis were oyster mushroom jerky and 100% soy flour filler with an average hardness value of 45.72 N/cm², 8.97%

moisture content, 18.99% crude fiber content, ash content of 3.83%, protein content 21.79%, fat content 27.63%, free fatty acid content 0.14%, and organoleptic acceptance values such as color, aroma, taste, and texture.

Keywords: Jerky; oyster mushroom; filler

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xi Pengaruh penambahan bubuk Azolla microphylla terhadap karakteristik cookies dari MOCAF (Modified

Cassava Flour)

The effect of powder Azolla microphylla addition on the characteristics of cookies from MOCAF (Modified Cassava Flour)

Vlio Lina Monalisa, Fauzan Azima, Rina Yenrina, dan Tuty Anggraini^*

Program Studi Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Andalas Limau Manis, Kecamatan Pauh, Padang, Indonesia.

ABSTRACT

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk Azolla microphylla terhadap karakteristik cookies dari MOCAF (Modified Cassava Flour). Penelitian ini menggunakan Rancangan Acak Lengkap dengan 5 perlakuan yaitu penambahan bubuk Azolla microphylla 0%, 8%, 10%, 12%, dan 14%

dengan 3 kali ulangan. Data yang diperoleh dianalisis secara statistika dengan ANOVA (Analysis of Variance) dan dilanjutkan dengan uji DNMRT (Duncan’s New Multiple Range Test) pada taraf nyata 5%. Analisis dilakukan terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, aktivitas antioksidan, uji kekerasan, uji warna, uji organoleptik (warna, aroma, rasa dan tekstur). Hasil penelitian menunjukkan perlakuan optimum pada penambahan bubuk Azolla microphylla sebanyak 12% dengan karakteristik yaitu kekerasan (83,85 N/cm2), ºHue (178,70), kadar air (3,42%), kadar abu (1,49)%, kadar lemak (23,19%), kadar protein (7,34%), kadar karbohidrat (64,14%), kadar serat kasar (6,87%), aktivitas antioksidan (46,89%), dan uji oranoleptik meliputi warna 3,75 (suka), aroma 3,15 (biasa), rasa 3,55 (suka), tekstur 3,35 (biasa).

Keywords: bubuk Azolla microphylla; cookies; karakteristik; mocaf

ABSTRAK

This research aimed to determine the effect of Azolla microphylla powder addition on characteristics cookies from MOCAF (Modified Cassava Flour). This study used a completely randomized design with 5 treatments, namely the addition of powder Azolla microphylla 0%, 8%, 10%, 12%, and 14% with 3 repetitions. The data obtained were analyzed statistically with ANOVA (Analysis of Variance) and continued with the DNMRT test (Duncan’s New Multiple Range Test) at a significant level of 5%. Analysis was performed on moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content, antioxidant activity, hardness test, color test, organoleptic test (color, aroma, taste and texture). The results showed that the optimum treatment was the addition of powder Azolla microphylla much as 12% with the characteristics of hardness (83.85 N/cm2), ºHue (178.70), moisture content (3.42%), ash content (1.49)%, fat content (23.19%), protein content (7.34%), carbohydrate content (64.14%) , crude fiber content (6.87%), antioxidant activity (46.89%), and oranoleptic tests including color 3.75 (like), aroma 3.15 (ordinary), taste 3.55 (like), texture 3 .35 (regular).

Kata kunci: Azolla microphylla powder; cookies; characteristics; mocaf

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Formulasi katekin dari gambir dan vitamin C dalam pembuatan sabun wajah Formulation of catechins from gambier and vitamin C in the manufacture

of facial soap

Gustri Yeni¹, Dwi Mulyani^*2, Arhamsyah^*3

1 Balai Standardisasi dan Pelayanan Jasa Industri Padang

Jalan Raya LIK No. 23 Ulu Gadut, Limau Manis Selatan, Kec. Pauh, Padang, Indonesia

2 Akademi Farmasi Imam Bonjol Jalan Kesehatan No 20, Bukittinggi, Indonesia

3 Balai Standardisasi dan Pelayanan Jasa Industri Banjarbaru

Jalan Panglima Batur No.2, Loktabat Utara, Kec. Banjarbaru Utara, Kota Banjar Baru, Kalimantan Selatan 7071 * e-mail : [email protected]

ABSTRAK

Uncaria gambir Roxb dengan kandungan utama katekin, memiliki sifat daya astringensia, antibakteri, dan antioksidan. Aktivitas antioksidan dari katekin berfungsi bagi kesehatan kulit, dan mampu mempertahankan kekuatan dan elastisitas kulit. Katekin dari gambir memiliki stabilitas rendah pada pH lebih besar dari 7, sedangkan pH produk sabun yang dihasilkan antara pH 9-10. Peningkatan stabilitas katekin dari gambir dapat dilakukan dengan mengatur kondisi pH formula dengan vitamin C yang bersifat asam dan menurunkan nilai pH formula. Uji coba pembuatan sabun wajah menggunakan katekin dalam jumlah tetap dan variasi vitamin C bertujuan untuk mengetahui konsentrasi vitamin C yang dapat meningkatkan stabilitas katekin dan sifat fisik sabun selama masa penyimpanan. Sabun dibuat dengan metode setengah panas (semi-boiled), produk dalam bentuk padat, diformulasikan dengan bahan dasar NaOH, aquades, minyak, yaitu minyak zaitun dan VCO.

Konsentrasi vitamin C yang ditambahkan adalah 5%, 10% dan 15% dengan kandungan katekin sebanyak 5%.

Evaluasi sediaan meliputi warna, aroma, kadar air, pH, daya stabilitas dan iritasi pada kulit. Hasil uji coba menunjukkan semua formula memenuhi persyaratan evaluasi fisik, bentuk padat, warna krem kecoklatan, dan seluruh sabun beraroma khas katekin. Sabun dengan kandungan ekstrak katekin sebanyak 5% dan penambahan vitamin C 15% (F3) memiliki kualitas yang paling baik dan memenuhi standar pembersih wajah menurut SNI 16-4380-1996, yaitu stabilitas 84%, kadar air 3,22%, pH 6 dan tidak mengiritasi kulit.

Kata kunci: gambir; katekin; sabun wajah; vitamin C ABSTRACT

Uncaria gambir Roxb with the main content of catechins has astringent, antibacterial and antioxidant properties. The antioxidant activity of catechins functionate for skin health, and is able to maintain strength and elasticity of skin. Catechins from gambir have low stability at a pH greater than 7, while the pH of the resulting soap product is between pH 9-10. Increasing the stability of catechins from gambier can be done by adjusting the pH of the formula with acidic vitamin C and reduce the pH value of the formula. The trial of making facial soap using a fixed amount of catechins and variations of vitamin C aims to determine the concentration of vitamin C which can increase the stability of the catechins and the physical properties of the soap during storage. The soap was made using the semi-boiled method, the product was in solid form, formulated with the basic contents NaOH, distilled water, oil, namely olive oil and VCO. The concentration of vitamin C added was 5%, 10% and 15% with a catechin content of 5%. Evaluation of the preparation includes color, aroma, moisture content, pH, stability and irritation to the skin. The trial results showed that all formulas met the physical evaluation requirements, solid form, brownish-beige color, and all soaps had a distinctive catechin aroma. Soap containing 5% catechin extract and 15% vitamin C (F3) had the best quality and met the standards for facial cleansers according to SNI 16-4380-1996, namely 84% stability, 3.22% moisture content, pH 6 and did not cause irritation to the skin.

Keywords: gambier; catechins; face soap; vitamin C

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xiii The treatment of automotive workshop wastewater using electrocoagulation process

Pengolahan limbah cair bengkel dengan proses elektrokoagulasi

Monik Kasman*¹, Salmariza Sy², Anggrika Riyanti¹, Hendi Matalata¹, Irpan Firfansyah¹

1 Departement of Environmental Engieering University of Batanghari,Jambi Jl. Slamet Riyadi, Broni, Jambi, 36122, Indonesia

2 Center for Standardization and Industry Services Padang Jl. Raya LIK No. 23 Ulu Gadut Padang 25164, Indonesia

* e-mail: [email protected] ABSTRAK

Automotive workshop activities generate waste water requiring some treatments before being discharged into receiving water surface. One of the wastewater treatment methods for is the electrocoagulation method. This study aims to observe the effectiveness of the electrocoagulation method in treating wastewater from automotive workshop activities. Observations were limited to the effect of current density on the efficiency of removal of pollutants from wastewater from automotive workshop activities, including pH, Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD) ,oil and grease Current density were varied into 62 A/m², 53 A/m ², and 31 A/m ². The results showed that the highest removal efficiency for the pollutant parameters BOD, COD, and oil and grease respectively were 91.53%, 94.90%, and 81,38% at current density 62 A/m ². The electrocoagulation process was strongly influenced by the current density, where the higher the current density, the higher the removal efficiency.

Kata kunci: automotive workshop wastewataer; current density; electrocoagualation

ABSTRACT

Kegiatan usaha perbengkelan menghasilkan limbah cair yang memerlukan pengolahan sebelum dibuang ke badan air penerima. Salah satu metode pengolahan limbah cair usaha perbengkelan adalah metode elektrokoagulasi. Penelitian ini bertujuan mengamati efektifitas metode elektrokoagulasi dalam mengolah limbah cair kegiatan usaha perbengkelan. Pengamatan dibatasi pada pengaruh kerapatan arus terhadap efisiensi penyisihan polutan limbah cair kegiatan usaha perbengkelan, meliputi pH, Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD) dan minyak lemak. Variasi kerapatan arus meliputi 62 A/m², 53 A/m² dan 31 A/m². Hasil penelitian menunjukkan bahwa efisiensi penyisihan tertinggi untuk parameter polutan BOD, COD, dan minyak lemak secara berurut adalah 91,53%, 94,90%, dan 81,38% pada kerapatan arus 62 A/m². Proses elektrokoagulsi sangat dipengaruhi oleh kerapatan arus, dimana semakin tinggi kerapatan arus, semakin tinggi efisiensi penyisihan.

Keywords: Limbah cair bengkel; kerapatan arus; elektrokoagulasi