Jurnal Dinamika Penelitian Industri Vol. 25, No.

2, 2014

JURNAL DINAMIKA PENELITIAN INDUSTRI

(JOURNAL OF THE DYNAMICS OF INDUSTRIAL RESEARCH)
ISSN 2088-8996

Vol. 25, No. 2, 2014

ABSTRACT
THE EFFECT OF STEAMING TIME ON THE SENSORIES QUALITY OF THE EIGHT HOUR
STEAMED CAKES
Sri Agustini, Gatot Priyanto, Basuni Hamzah, Budi Santoso dan Rindit Pambayun
Program Doktor Bidang Kajian Utama Teknologi Industri Pertanian Fakultas Pertanian
Universitas Sriwijaya
e-mail : sragustini@yahoo.com

This research intended to reveal the role of steaming time in developping the sensories attribute of kue
delapan jam and to unravel the reason underlying the local wisdom in cooking traditional cakes. The
treatment was steaming time consist of 2 , 4, 6, and 8 hours. Sensory evaluation assessed by 30
panelist. Laboratory test for browning index also conducted to represent the stages of Maillard reaction.
Sensory evaluation showed that the steaming time influenced the moistness, solidity, texture, color,
appearance, taste, aroma, flavor and over all acceptance of the cake significantly. Panelist gave the
highest sensories quality for 8 hours steaming. The 8 hour steaming showed that brown colored
pigment formed adequate enough to colour the cake perfectly, and the volatile compound have been
able to give distinctive flavor and aroma completely. The sensories quality of KDJ which was steamed
fro 8 hours did not significantly differ with that steamed for 6 hours
Keywords : kue delapan jam, steaming time, sensory evaluation.
CHITOSAN NANO PARTICLE SYNTHESIS AND ITS EFFECT ON INHIBITION OF PINEAPLLE
JUICE SPOILAGE BACTERIA
Husniati dan Eva Oktarina
Balai Riset dan Standardisasi Industri Bandar Lampung
e-mail: husniati@kemenperin.go.id

Chitosan nano particles synthesized by crosslinking reaction between the ionic gelation of chitosan
with TPP (tri-polyphosphate) using Tween 80 surfactant. The reaction takes place through continuous
stirring with a magnetic stirring at room temperature for 2 hours. Based on the obtained nano size
particles PSA ranged between 215.9 and 272.9 nm with a chemical composition containing the
elements C, H, O, N, and some minerals were observed by SEM-EDS. Bioactivity test results showed
the concentration of 0.01% b/v has a maximum resistance spectrum. Toxicity tests on white mice with
LD50 value compound chitosan nano particles contain no toxic poison.
Keywords : anti bacterial, bioactivity test, ionic gelation, LD50, chitosan nano particles.

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Jurnal Dinamika Penelitian Industri Vol. 25, No. 2, 2014

JURNAL DINAMIKA PENELITIAN INDUSTRI

(JOURNAL OF THE DYNAMICS OF INDUSTRIAL RESEARCH)
ISSN 2088-8996

Vol. 25, No. 2, 2014

ABSTRACT
THE EFFECT OF pH, MICROALGAE CHLORELLA VULGARIS ISOLATE CONCENTRATION, AND
OBSERVATION PERIOD ON PROCESSING CRUMB RUBBER WASTE WATER POLLUTANT
LEVEL
Chasri Nurhayati1) , Basuni Hamzah2), Rindit Pambayun2)
1)

Balai Riset dan Standardisasi Industri Palembang ;

2,3)
Pasca Sarjana Teknologi Pertanian Fakultas Pertanian Universitas Sriwijaya
e-mail: chasrinurhayati@yahoo.com

The purpose of this study was to determine the influence of microalgae concentration, pH and time of
observation of the levels of pH, biochemical oxygen demand (BOD), chemical oxygen deman (COD),
total suspended solids (TSS), and ammonia on crumb rubber waste water. This study use the
Completely Randomized Design-factorial which consisting of three factors. The first factor is the
concentration of microalgae (K) with K1=5%, K2 =10%, K3=15% and K4=20%, the second factor is pH
(P) with P1=pH7, P2=pH 8, P3=pH 9 and the third factor is the time of observation (W) with the standard
of 1,2,3,4,5,6,7,8,9,10. The variables that were observed were pH, BOD, COD, TSS, and ammonia.
The results showed that the microalgae concentration, pH and time of observation has significant effect
on pH, BOD, COD, TSS, and ammonia. Combination treatment of microalgae concentration of 5% and
th
a pH of 7 and time of 5 observation (K1P1W5) is the best treatment to reduce crumb rubber waste
water according to Government Regulation of South Sumatera Number 8 Year 2012 (Per. Gub.
Sum.Sel. 8 Th 2012) and Kep.Men. LH No. 51/Men LH/10/1995 with a pH of 7.72, the BOD of 58.3667
mg/L, COD of 108.5700 mg/L, TSS of 3.0300 mg/L, and ammonia of 3.3500 mg/L.
Keywords : crumb rubber waste water, microalgae concentration, pH, quality standards of waste water

BIOREMEDIATION OF CASSAVA WASTE WATER BY IMMOBILIZED BACTERIA

ON MICROBIAL FUEL CELL
Eva Oktarina
Balai Riset dan Standardisasi Industri Bandar Lampung
e-mail: evaoktarina@gmail.com

Bioremediation technique have been applied by industrial, as itself or combined with methane
installation. This research aim is to explore the ability of immobilized bacteria for liquid cassava waste
bioremediation on MFC. Single chamber non membrane MFC installed on laboratories scale. Variation
that used in this research are MFC-immobilized Serratia (MFC 1), MFC-immobilized Pseudomonas
(MFC 2), and MFC-immobilized Enterobacter (MFC 3). Waste water parameter that will be observed
are pH, cyanide (CN), COD, TSS, NH3. dan conductivity. Result showed that cyanide removal is 50 98,49%; COD removal is 23,58 - 31,28%; and NH3 removal is 40,55 - 98,01%. Voltage (mV) outputs
from the MFCs are 698, 684 and 665. Immobilized Serratia, Pseudomonas and Enterobacter can be
used as tapioca liquid waste water bioremediation on Microbial Fuel Cell (MFC).
Keywords: bioremediation, cassava waste water, enterobacter, pseudomonas, serratia

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Jurnal Dinamika Penelitian Industri Vol. 25, No. 2, 2014

JURNAL DINAMIKA PENELITIAN INDUSTRI

(JOURNAL OF THE DYNAMICS OF INDUSTRIAL RESEARCH)
ISSN 2088-8996

Vol. 25, No. 2, 2014

ABSTRACT
THE EFFECT OF SUGAR ADDITION TO THE QUALITY OF COCONUT WATER VINEGAR
Silfia1) dan Sri Agustini2)
1)

Balai Riset dan Standardisasi Industri Padang ; Balai Riset dan Standardisasi Industri Palembang
e-mail: silfiabintiarsul@yahoo.com

2)

Vinegar is an organic acid compound known as a preservative acids, flavoring and aroma in food.
Vinegar can be made from sugar containing substrate which can be obtained from a various of
materials such as fruits and coconut water. This research intended to maximize the utilisation of
coconut water as raw material in making natural vinegar. Coconut water vinegar is a natural product
that is produced from fermentation of coconut water substrate enriched with sugar. Research applied
completely randomized design where the sugar addition as treatment consist of 6%, 8%, 10%, 12%,
14%. The effect of sugar addition on the quality of coconut water vinegar examined according to SNI
requirement and sensories test for taste and aroma by 20 panelist. The results showed that treatment
of 12% adding sugar gave the best results with a level of acetic acid, pH and sugar concentration
were 8.22%, 3.80, 5.82% respectively. Contamination Pb was not detected, Fe was 0.065 ppm,
arsenic was 0.046 ppm. Score for organoleptic test for taste and aroma was 3.59 and 3.78 out of 5
respectively.
Keywords : vinegar, coconut water, sugar, pH
THE USE OF WAX FROM RUBBER SEED OIL FOR THE MANUFACTURE
OF BATIK FABRIC
Luftinor
Balai Riset dan Standardisasi Industri Palembang
e-mail: luftinor@yahoo.co.id

The research aimed to study the use of wax from rubber seed oil and to get the right formula in the
process of making batik fabric. Research treatment included two kinds of wax, rubber seed oil and
paraffin, with each composition was 3.0 kg, 2.5 kg, 2.0 kg, 1.5 kg, 1.0 kg, 0.5 kg, 0 kg and 0 kg, 0.5 kg,
1.0 kg, 1.5 kg, 2.0 kg, 2.5 kg, 3.0 kg. Batik wax with a formula which has been created was attached to
the fabric according to the desired motifs, further staining process and pelorodan. The results showed
that the melting point of the batik wax ranged 48-61C, 70-90C for plorodan temperature, motif
excellent value range 2-5, color reflectance 7.443 to 9.125, color fastness to laundering 4-5, color
fastness to rubbing 4-5 and color fastness to sunlight 4-5. Optimal conditions obtained in batik wax
formula IV for mori fabric base with wax melting point 55C, 80C temperature plorodan, 4 (good) the
value of perfection motif, 7.443 color reflectance, color fastness to washing, rubbing and sun with a
value from 4 (good) to 4-5 (good). Formula III for silk fabric base, with a melting point of wax 53C,
80C plorodan temperature, the value of perfection motif 4 (good), color reflectance 8.619, color
fastness to washing, rubbing and sun with a value from 4 (good) to 5 (very good).
Keywords : rubber seeds, batik fabric, wax, plorodan

Jurnal Dinamika Penelitian Industri Vol. 25, No. 2, 2014

JURNAL DINAMIKA PENELITIAN INDUSTRI

(JOURNAL OF THE DYNAMICS OF INDUSTRIAL RESEARCH)
ISSN 2088-8996

Vol. 25, No. 2, 2014

ABSTRACT
UTILIZATION OF BRUSHING RUBBER AND SILICA FROM COCONUT COIR AS FILLER
MATERIAL IN RUBBER ROOF TILES COMPOUND PRODUCTION
Nuyah
Balai Riset dan Standardisasi Industri Palembang
e-mail: nuyah1957@yahoo.co.id

This study aims to determine the effect of brushing rubber and silica from coconut coir as a filler in the
production of compound rubber tile, and get the rubber compound formula right and meet the
requirements. The type of filler used is brushing rubber and silica filler material from the coconut coir
with ratio variation were formula 1 (brushing rubber: silica = 22: 8), the formula 2 (brushing rubber:
silica = 18: 12), the formula 3 (brushing rubber : silica = 15: 15), the formula 4 (brushing rubber: silica =
12: 18), the formula 5 (brushing rubber: silica = 8: 22) and the formula 6 (brushing rubber: silica = 4:
26). Results showed that the addition of rubber and silica brushing of coconut coir significantly affect
the hardness, tensile strength, elongation at break and ozone resistance. The best formula obtained in
the formula 3 (brushing rubber: silica = 15: 15) with a value of 50 shore A hardness, tensile strength of
6.3 MPa, elongation at break of 410% and Ozone resistance No cracks.
Keywords : brushing rubber, silica, rubber roof tiles compound
THE EFFECT OF CARBON BLACK AND BRUSHING RUBBER VARIATION FOR
FLOOR CLEANER RUBBER
Syamsul Bahri dan Bambang Sugiyono
Balai Riset dan Standardisasi Industri Palembang
e-mail: esbe45@yahoo.com; sugiyonobambang88@gmail.com

Present day, floor cleaner is made from rubber which have high hardness, low scratch resistance, low
scrape resistance and less elastic making it difficult to use on ceramic tiles. This study aims to obtain
exact formula using the fill ratio of Crumb Rubber and Rubber Brushing, thus obtained rubber goods
that meet the technical standards. Experimental design that used in this experiment was Full Random
Design with 4 (four) condition and 3 (three) times repetition. The condition are K1 = Carbon Black 20
phr, K2 = Carbon Black 15 phr dan Brushing Rubber 5 phr, K3 = Carbon Black 10 phr dan Brushing
Rubber 10 phr, K4 = Carbon Black 5 phr dan Brushing Rubber 15 phr. Condition of brushing rubber as
a filler affects the characteristics of the rubber compound rubber for hardness, tensile strength,
elongation at break and density. The best test result was K1 (Carbon Black 20 phr) with the value of
tensile strength 165 Kg/cm2, elongation at break 532%, tear resistance 38 Kg/cm 2 and abration
resistance 2,0 mm3/Kg. Condition K4 (Carbon Black 5 phr dan Brushing Rubber 15 phr) had the best
hardness with value 63 Shore A.
Keyword : rubber, floor cleaner rubber, compound

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