Basuni Hamzah
Bidang Kajian Utama Teknologi Industri Pertanian Program Doktor Ilmu-Ilmu Pertanian Progam Pascasarjana Universitas Sriwijaya

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Pengaruh Deliknifikasi Daun NILAM (Pogostemon Cablin Benth) Dengan Larutan NaOH dan Fermentasi Dengan KAPANG TRICHODERMA VIRIDE Terahadap Minyak Hasil Penyulingan ., Nasruddin; Priyanto, Gatot; Hamzah, Basuni
Jurnal Riset Industri Vol 3, No 2 (2009):
Publisher : Badan Penelitian dan Pengembangan Industri

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Penelitian ini bertujuan untuk melihat pengaruh perlakuan deliknifikasi dan fermentasi daun Nilam dengan kapang terhadap Minyak Hasil Sulinagan. Daun Nilam (pogostemon cablin Benth) di poroleh dari desa Pandan Dulang Kecamatan Tanjung Agung Kabupaten Muara Enim dan penelitian di lakukan di Laboratorium Balai Riset dan Rtandardisasi Industri Palembang. Percobaan dilakukan dua kali ulang dengan cara: perebusan 55 0c dan 80 0c, di lakukan dengan fermentasi daun dengan kapang trichoderma viride :2.4.6.dan 8 hari. Daun yang telah di fermentasi di suling 8 jam dengan suhu 100 -/+ 2 0c, setiap tahap waktu penyulingan 2.4.6.dan 8 jam di ambil contoh untuk diuji Rendemen, bobot jenis dan indeks bias. Hasil sulingan dihitung Remdemen dengan metode Gravimeteri, bobot jenis metode ISO R 79-1962 E dan nilai indeks bias dengan metode ISO 280-1962 E. perlakuan deliknifikasi dengan suhu perebusan 55 0c fermentasi 6 hari total penyulingan 8 jam menghasilkan minyak nilam tertinggi yaitu 2.35% (W/W), bobot jenis 0.958 g/cm3 indek bias 1.509 nd25 memenuhi standar nasional indonesia 06-2385-1991.
PENELITIAN SUSU DAN HOMOGENISASI MEDIA BESAR MENGGUNAKAN MEDIA LACTIC M37 DAN PENGARUHNYA PADA NILAI GIZI KEJU Hamzah, Basuni
Jurnal Dinamika Penelitian Industri Vol 21, No 1 (2010): JURNAL DINAMIKA PENELITIAN
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (7018.715 KB) | DOI: 10.28959/jdpi.v21i1.3164

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Skim milk homogenization at 7 (single stage), 71 and 176 kg/cm2(dual stage,35 kg/cm2 second stage )Was used in the manufacture of cottage cheese. Each lots of skim milk manufactured into cottage cheese was inoculated with lactic culture M37.Bulk stater of lactic culture M30 was homogenized at 0,35(single stage ),106,and 246 kg/cm2 (dual stage 35kg/cm2 second stage).the use of 4 deifferent bulk culture with 3 different skim milk treatment produced a total of 12bulk starter skim milk treatment combinations. All 12 bulk starter skim milk treatment combinations were randomized prior to their manufacture. The experiment was relicated four time to manufacture of 48 vats of cottage cheese. Either homogenization of skim milk at 71 kg/cm2(dual stage, 35kg/cm2second storage)or greater or homoginezation of bulk culture at 246kg/cm2(dual stage, 35kg/cm2second storage) reduced yield loss
STUDY ON DISTILATION PROCESS OF PATCHOULI OIL THROUGH LEAVES DELIGNIFICATION ., Nasruddin; Priyanto, Gatot; Hamzah, Basuni
Jurnal Teknologi dan Industri Pangan Vol. 16 No. 3 (2005): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Research was objected to determine the effect of patchouli leaves preparation on the distillation efficiency and quality of patchouli oil. The patchouli leaves (Pogostemon cablin Benth) were taken from Pandan Dulang Village, Muara Enim. It was separated from the stems and dried until maximum moisture content of 15%. Experiment was conducted in two replications base on these treatments, i.e delignification temperature (550C, 800C) and fermentation time (2, 4, 6, 8, days). NaOH solution (0,25%) was used for delignification. The distillation process was conducted at 100 ? 20C and ambient pressure environment. Patchouli oil quality was expressed as several parameter such as ester numbers, acid numbers, and specific gravity. The result showed that increasing of fermentation time is followed by decreasing of the patchouli oil quality. Delignification at 550C for 6 days was identified as the treatment produced the highest efficiency process which about 2,346% (w/w) of patchouli oil that could be extracted and showed specific gravity 0.959, acid number 0,761 and ester number 4,561. All patchouli oil produced using the treatment of fermentation time were in the range of physico-chemical quality standard of patchouli oil given by SNI no 06-2385-1991. Keyword : patchouli leaves, preparation, delignification, fermentation, and distillation
EVALUASI KUALITAS FISIK DAN UJI PALATABILITAS RANSUM BERBASIS RUMPUT KUMPAI TEMBAGA (HYMENACHNE ACUTIGLUMA) MELALUI KOMBINASI LUMPUR SAWIT DAN DAUN UBI KAYU Riswandi, Riswandi; Hamzah, Basuni; Wijaya, Agus; Abrar, Arfan; Akbar, M. Reski Valian
Jurnal Lahan Suboptimal : Journal of Suboptimal Lands Vol 7, No 2 (2018): JLSO
Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (566.952 KB) | DOI: 10.33230/JLSO.7.2.2018.355

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Riswandi et al, 2018. Physical Quality Evaluation and Palatability of (Hymenachne acutigluma) through Combination of Palm Oil and Cassava Leaves. JLSO 7(2):204-212. The aim of this study to investigate the physical quality and palatability based feed Hymenachne acutigluma which is combine cassava leaves and palm oil as animal feed.  This reseach   was done in 3 months in Cattle Nutrition and Feed Laboratory and Livestock Experiment Studies Program Faculty of Agriculture, University of Sriwijaya.  This reseach used completely randomazed design method with 4 treatments and 4 replications.  The treatment consisted of R0 (85% Hymenachne acutigluma + 15% concretate), R1 (55% Hymenachne acutigluma + 30% cassava leaves + 15% concrentate), R2 (55% Hymenachne acutigluma + 30% palm oil + 15% concentrate), R3 (55% Hymenachne acutigluma + 15% cassava leaves + 15% palm oil + 15% concentrate).  The observed variabels are smell, water ration, density and palatability of feed consisted.  The results showed thet the treatment had significant effect (P<0.05) on density of the ration and had no significant effect (P>0.05) on the smell and the water content of the feed.  The result of the palatability rations show thet the treatment of R1 is the most favored by the livestock.  The conclusion of this reseach is indicate that the combination 55% Hymenachne acutigluma + 30% cassava leaves + 15% concrentate can improve the physical quality and palatability. 
Sifat Antagonistik Lactobacillus sp B441 dan II442 Asal Tempoyak terhadap Staphylococcus aureus Widowati, Tri Wardani; Hamzah, Basuni; Wijaya, Agus; Pambayun, Rindit
Agritech Vol 34, No 4 (2014)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (258.293 KB) | DOI: 10.22146/agritech.9438

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Lactobacillus sp B441 and II442 were species of lactic acid bacteria isolated from tempoyak, a kind of food fermented made from durian flesh. Staphylococcus aureus is a pathogenic bacteria that has natural habitat on the surface of human body such as on the skin and in mucous membranes like the nose. Contamination of Staphylococcus aureus was a risk factor in tempoyak fermentation, especially, during taking the durian flesh from seeds. The aim of this research was to observe antagonistic property of Lactobacillus sp B441 and II442 isolated from tempoyak during low temperature fermentation against Staphylococcus aureus. Phenotypic identification using API 50 CHL test kit indicated that isolates were Lactobacullus plantarum B441 and Lactobacillus plantarum II442. Based on co-culture analysis show that isolates of Lactobacillus plantarum B441 and II442 have bactericidal effect against Staphylococcus aureus ATCC 25923 as a indicator of pathogenic bacteria. At 25 th hours, population of Staphylococcus aureus ATCC 25923 in mix-culture with Lactobacillus plantarum B441 and Lactobacillus plantarum II442 decreased 3 – 4 log cycle from initial population. However, population of Staphylococcus aureus ATCC 25923 in mono-culture increased 2 log cycles at 25 th hours.  ABSTRAKLactobacillus sp B441 dan II442 merupakan spesies bakteri asam laktat yang diisolasi dari tempoyak yaitu makanan fermentasi dari daging buah durian. Staphylococcus aureus adalah bakteri patogenik yang habitat alaminya pada permukaan kulit manusia dan membran mukosa seperti hidung. Proses fermentasi tempoyak khususnya saat pemisahan daging buah durian dari bijinya beresiko terkontaminasi oleh Staphylococcus aureus. Tujuan dari penelitian ini adalah mengkaji sifat antagonistik dari Lactobacillus sp B441 and II442 yang diisolasi dari tempoyak terhadap Staphylococcus aureus. Identifikasi secara fenotif menggunakan API 50 CHL test kit menunjukkan bahwa isolat bakteri asam laktat tersebut adalah Lactobacullus plantarum B441 dan Lactobacillus plantarum II442. Berdasar uji co-culture diketahui bahwa kedua spesies tersebut mempunyai efek bakterisidal terhadap bakteri Staphylococcus aureus ATCC 25923. Pada jam ke 25 Staphylococcus aureus yang ditumbuhkan secara mix-culture dengan Lactobacillus plantarum B441 dan Lactobacillus plantarum II442 asal tempoyak turun 3 – 4 log cycle dari populasi awal. Sedangkan populasi Staphylococcus aureus ATCC 25923 secara mono-culture meningkat sekitar 2 log cycle pada jam ke 25.
Perbaikan Sifat Mekanik dan Laju Transmisi Uap Air Edible Film dari Pati Ganyong Termodifikasi dengan Menggunakan Lilin Lebah dan Surfaktan Santoso, Budi; Pratam, Filli; Hamzah, Basuni; Pambayun, Rindit
Agritech Vol 32, No 1 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.688 KB) | DOI: 10.22146/agritech.9650

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Edible film from ganyong starch without and with modification were incorporated by CMC and lecithin as surfactants. Edible film were characterized with respect to water vapor transmission rate and mechanical properties. Incorporation of CMC 2 % and lecithin 1 % as surfactants decreased water vapor transmission rate. Puncture strength decreased but still fulfill Japanese Industrial Standard (JIS) 1975 min 50 gf.  Elongation of edible film increased and not fulfill JIS 1975 min 70 %.ABSTRAKEdible film pati ganyong sebelum dan setelah dimodifikasi ditambahkan surfaktan CMC dan lesitin. Karakteristik edible film yang diamati adalah laju transmisi uap air dan sifat mekanik (kuat tekan dan persen pemanjangan). Penambahan CMC dengan konsentrasi 2 % dan lesitin 1 % menurunkan laju transmisi uap air edible film pati ganyong. Kuat tekan edible film pati ganyong mengalami penurunan, namun masih memenuhi standar JIS 1975 minimal 50gf. Nilai persen pemanjangan edible film pati ganyong meningkat tetapi belum memenuhi standar JIS 1975.
PENGEMBANGAN EDIBLE FILM DENGAN MENGGUNAKAN PATI GANYONG TERMODIFIKASI IKATAN SILANG [DEVELOPMENT OF EDIBLE FILM BY USING MODIFIED CROSS-LINKING GANYONG STARCH] Santoso, Budi; Pratama, Filli; Hamzah, Basuni; Pambayun, Rindit
Jurnal Teknologi dan Industri Pangan Vol. 22 No. 2 (2011): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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The objective of the research was to study chemical and physical characteristics of edible film of modified ganyong starch. The first step of the research was to make modified ganyong starch with cross linking method by using POCl3. The second step is to make edible film from modified ganyong starch. The results showed that the phosphate content and value of substitution degree of modified ganyong starch increased, but its amylose and starch content decreased. Edible film made of ganyong starch modified with POCl3 0.08% had the lowest water vapor transmission rate (18.25+0,003 g.m-2.day-1) and percentage elongation (17.01+0,001%), but the highest puncture strength (146.89+0.001 gf).  
Pemanfaatan tepung dari kulit secang, kunyit dan kulit manggis untuk kompon karet ., Rahmaniar; Rejo, Amin; Priyanto, Gatot; Hamzah, Basuni
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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This research aims to obtain the optimal concentration in the variations of natural dyes and examines the characteristics of the resulting rubber compound. Research and laboratory testing conducted at Balai Riset dan Standardisasi Industri Palembang and PT. Kobe Internasional Mandiri Bandung. This study used dye concentration in 5 phr and 4 (four) color variation that were Formula A: Flour mangosteen peel, Formula B: Meal turmeric, Formula C: Flour wooden cup and Formula D: Synthetic dyes as the control. Parameters observed were Hardness, Shore A (ASTM D 2240-1997), tensile strength, kg / cm 2 (ISO 37, 1994), elongation at break (%), 50 PPHM ozone resistance, 20%, 24 h, 40 ° C and total color difference. The results showed that the best treatments was formula C: Flour wooden cup with Hardness test results of 44 shore A, the voltage dropped by 129 kg / cm 2, Elongation at break of 845%, the ozone resistance of rubber compounds showed no cracks and the total color difference was 26,74.Key word : rubber compound, dyes, wooden cup, turmeric, mangosteen rind.AbstrakPenelitian ini bertujuan untuk mendapatkan konsentrasi optimal variasi bahan pewarna alami dan mengkaji karakteristik kompon karet yang dihasilkan. Penelitian dan pengujian laboratorium dilaksanakan di Balai Riset dan Standardisasi Industri Palembang dan PT. Kobe Internasional Mandiri Bandung. Penelitian ini menggunakan konsentrasi pewarna 5 phr dan 4 (empat) variasi pewarna yaitu Formula A : Tepung kulit manggis, Formula B : Tepung kunyit, Formula C : Tepung kayu secang dan Formula D : Pewarna sintetis sebagai kontrol. Parameter yang diamati Kekerasan, Shore A (ASTM D. 2240-1997), tegangan putus, kg/cm2 (ISO 37, 1994), Perpanjangan Putus (%), ketahanan ozon 50 pphm, 20%, 24 jam, 40°C dan total perbedaan warna. Hasil penelitian menunjukkan bahwa Perlakuan yang baik adalah formula C : Tepung kayu secang dengan hasil uji Kekerasan sebesar 44 shore A, Tegangan putus sebesar 129 kg/cm2, Perpanjangan putus sebesar 845 %, ketahanan ozon menunjukkan kompon karet tidak retak dan total perbedaan warna yaitu 26,74.Kata kunci : kompon karet, pewarna, kayu secang, kunyit, kulit manggis.
Optimasi pengolahan limbah cair karet remah menggunakan Mikroalga Indigen dalam menurunkan kadar BOD, COD, TSS Nurhayati, Chasri; Hamzah, Basuni; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 24, No 1 (2013): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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A study of waste water treatment technology using indigenous microalgae from waste water crumb rubber industry was done. This aims of study to use the isolated microalgae in variously pH (7, 8, 9) and concentration 5%, 10%, 15%, 20% of indigenous microalgae as a degradating Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD) and Total Suspended Solid (TSS). Stages of sewage treatment conducted in this study with comprehensive solution methode was isolation and screening indigenous microalgae ot treated waste sites, characterization microalgae, cultivation doubling microalgae and test performance of microalgae from liquid industrial waste crumb rubber. The isolate of microalgae with pH variation and concentration of indigenous microlagae has potency to reduce waste water crumb rubber. The result show that the type of microalgae as a result of identification is Chlorella vulgari. In pH variation (7, 8, 9 ) and concentration of indigenous microalgae (5%, 10%, 15%, 20%), we found that the the best result to degradated BOD, COD, and TSS as namely as pH 7 with concentration of microalga 15% was 36.84 mg/l (83.48%) for BOD, pH 7 with concentration of microalgae 20% was 88.20 mg/l (76.91%) for COD, pH 8 with concentration of microalgae 5% was 0.91 mg/l (92.67%) for TSS.Keywords : BOD, COD, crumb rubber, indigenuos microalgae, TSSAbstrakTelah dilakukan penelitian teknologi pengolahan limbah cair karet remah menggunakan mikroalga indigen. Penelitian ini untuk memanfaatkan mikroalga hasil isolasi dengan memvariasikan pH dan konsentrasi mikroalga dalam menurunkan kadar Biologycal Oxygen Demand (BOD), Chemycal Oxygen Demand (COD) dan Total Suspended Solid (TSS). Tahapan pengolahan limbah yang dilakukan pada penelitian ini dengan metode Comprehensive Solution adalah isolasi dan skrining mikroalga indigen dari limbah yang diolah, karakterisasi mikroalga, pengembangbiakan, penggandaan dan menguji kinerja mikroalga terhadap limbah cair industri crumb rubber. Mikroalga hasil isolasi diperlakuan pada pH dan konsentrasi mikroalga berturut turut yaitu 7, 8, 9 dan 5%, 10%, 15%, 20% untuk pengolahan limbah. Hasil isolasi mikroalga diperoleh satu jenis mikroakga indigen yaitu Chlorella vulgari dan perlakuan pH dan konsentrasi mikroalga mampu menurunkan kadar BOD, COD, TSS, dimana perlakuan terbaik yaitu pada pH 7 dengan konsentrasi mikroalga 10% yaitu 36,84 mg/l (32,84%) untuk BOD, perlakuan pH 7 dan konsentrasi 20% untuk 88,20 mg/l (60%) untuk BOD, dan perlakuan pH 8 dan konsentrasi 5% yaitu 0.91 mg/l (15%) untuk TSS.Kata kunci : BOD, COD, karet remah, mikroalga indigen, TSS
Pengaruh suhu dan lama penyimpanan terhadap karakteristik kompon karet dengan bahan pengisi arang aktif tempurung kelapa dan nano silika sekam padi Marlina, Popy; Pratama, Filli; Hamzah, Basuni; Pambayun, Rindit
Jurnal Dinamika Penelitian Industri Vol 25, No 1 (2014): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

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The objectives research is to examines the effect of temperature and storage time to characteristics ofrubber compoundthat was added with the fillers of activated coconut shell carbon and nano silica from rice husks. Rubber compound in this study is the use of a filler treatment activated coconut shell carbon 10 phr and nano silica from rice husks 40 phr. Experimental design include variations in temperature 60°C, 70°C and 80°C and storage time 1 day, 3 days, 5 days and 7 days, with three (3 ) repetition. The results showed temperature and storage time affects the characteristics of the rubber compound rubber compound , for the parameters of hardness , tensile strength , elongation at break and abrasion resistance. Characteristics rubber compound for hardness, tensile strength, elongation at break after ageing met the requirements of the Indonesian National Standards for pads dock rubber compound SNI06-3568-2006. Abrasion resistance rubber compound for all treatments after ageing the characteristics of rubber compound on the market , the range of 400-600 cm3.Keywords : rubber compound characteristics, storage time, temperatureAbstrakPenelitian ini bertujuan untuk mengkaji pengaruh suhu dan lama penyimpanan terhadap karakteristik kompon karet dengan menggunakan bahan pengisi arang aktif tempurung kelapa dan nano silika sekam padi. Kompon karet yang digunakan dalam penelitian ini bahan pengisi dari arang aktif tempurung kelapa 10 phr dan nano silika sekam padi 40 phr. Rancangan percobaan meliputi variasi suhu 60°C, 70°C dan 80°C dan lama penyimpanan kompon karet, yaitu 1 hari, 3 hari, 5 hari dan 7 hari. Percobaan dilakukan pengulangan sebanyak 3 (tiga) kali. Hasil penelitian menunjukkan suhu dan lama penyimpanan kompon karet berpengaruh terhadap karakteristik kompon karet, pada parameter kekerasan, tegangan putus, perpanjangan putus dan ketahanan kikis. Karakteristik kompon karet untuk kekerasan, tegangan putus dan perpanjangan putus setelah pengusangan untuk semua perlakuan memenuhi syarat mutu kompon karet bantalan dermaga, sesuai SNI06-3568-2006. Ketahanan kikis untuk semua perlakuan kompon karet setelah pengusangan memenuhi karakteristik kompon karet di pasaran, kisaran 400 – 600 cm3.Kata kunci : karakteristik kompon karet, lama penyimpanan, suhu