scholarly journals PENGARUH PENAMBAHAN ASAM SITRAT TERHADAP KARAKTERISTIK FILM PLASTIK BIODEGRADABLE DARI PATI KULIT PISANG KEPOK (Musa acuminata balbisiana Colla)

2016 ◽  
Vol 5 (1) ◽  
pp. 22-28
Author(s):  
Hardjono Hardjono ◽  
Profiyanti Hermien Suharti ◽  
Dita Ayu Permatasari ◽  
Vivi Alvionita Sari
Keyword(s):  
Citric Acid ◽  
Raw Materials ◽  
Extraction Methods ◽  
Musa Acuminata ◽  
Raw Material ◽  
Banana Peel ◽  
Glycerol Concentration ◽  
Biodegradable Film ◽  
Fixed Amount ◽  
Simple Extraction

Banana peels can be used as raw material for biodegradable plastic film because the banana peels was consists of starch. Starch was derived from banana peels would be rapidly changing color or browning. Browning was prevented by the addition of citric acid during the process of starch extraction from banana peels. The aim of this study was to determine the effect of citric acid on mechanical properties and capabilities degradation of starch biodegradable film made from this starch (film plastik pati kulit pisang FPKP). FPKP was made with banana peel starch (pati kulit pisang PKP) as raw materials, with the addition of glycerol as a plasticizer, and both CaCO3 and CMC as filler, whereas the PKP was obtained by simple extraction methods with or without the addition of citric acid. Glycerol concentration was varied from 20% w/w to 60% w/w, while CaCO3 and CMC were added in a fixed amount. The results was showed that the addition of citric acid affects the color of a PKP produced. The addition of citric acid can enhance the tensile strength of FPKP, up to 4,202 MPa for FPKP with CaCO3 filler and 4.032 MPa for FPKP with CMC filler. For biodegrability of FPKP, the affect of citric acid apply vice versa.

Anthocyanins: Chemical Properties and Health Benefits: A Review

2021 ◽  
Vol 17 ◽  
Author(s):  
Siraj Salman Mohammad ◽  
Renata Oliveira Santos ◽  
Maria Ivone Barbosa ◽  
José Lucena Barbosa Junior
Keyword(s):  
Raw Materials ◽  
Health Benefits ◽  
Chemical Properties ◽  
Extraction Methods ◽  
The Body ◽  
Raw Material ◽  
Extraction Properties ◽  
Therapeutic Properties ◽  
Food Processes ◽  
Shed Light

: Anthocyanins are widely spread in different kinds of food, especially fruits and floral tissues, there is an extensive range of anthocyanin compounds reach more than 600 exist in nature. Anthocyanins can be used as antioxidants and raw material for several applications in food and pharmaceutical industry. Consequently, a plenty of studies about anthocyanins sources and extraction methods were reported. Furthermore, many studies about their stability, bioactive and therapeutic properties have been done. According to the body of work, we firstly worked to shed light on anthocyanin properties including chemical, antioxidant and extraction properties. Secondly, we reported the applications and health benefits of anthocyanin including the applications in food processes and anthocyanin characteristics as therapeutic and prophylactic compounds. We reviewed anticancer, anti-diabetic, anti-fatness, oxidative Stress and lipid decreasing and vasoprotective effects of anthocyanins. In conclusion, because the importance of phytochemicals and bioactive compounds the research is still continuing to find new anthocyanins from natural sources and invest them as raw materials in the pharmaceutical and nutrition applications.

scholarly journals WEEE collection and CRM recovery trials: piloting a holistic approach for Scotland

2018 ◽  
Vol 20 (4) ◽  
pp. 712-718
Keyword(s):  
Raw Materials ◽  
Scale Up ◽  
Holistic Approach ◽  
Extraction Methods ◽  
Social Enterprises ◽  
Raw Material ◽  
Household Waste ◽  
Sustainable Supply Chain ◽  
Gold Silver ◽  
Critical Raw Materials

<p>Re-Tek UK and its partners, Enscape Consulting and the University of West of Scotland commenced trials for the collection and recovery of critical raw materials from waste electrical and electronic (WEEE) products in July 2016. Sponsored by the EU LIFE funded project ‘Critical Raw Material Closed Loop Recovery’ coordinated by WRAP with EARN, ERP UK Ltd, KTN Ltd and Wuppertal Institute as beneficiaries. The trials are aimed at boosting the recovery of critical raw materials (CRMs) from household waste electrical and electronic products (WEEE) and Information Communications Technology (ICT) in particular, after functioning equipment is separated out for re-use. The new collection models provided residents with the opportunity to drop-off unwanted electrical and electronic appliances at a time and place that suits them, through a collaborative approach which encourages local authorities, educational establishments, businesses, and Social Enterprises, etc to act as hub sites. Hubs were designed to minimize product damage and encourage drop-off, rather than hoarding. Extraction methods developed after the collection phase of the trial looked at the opportunity to recover cobalt, gold and silver from ICT products, with the potential to inform how a more sustainable supply chain could be developed in Scotland. The elements studied were selected to demonstrate financial opportunity (gold/silver) and a strategic priority material (cobalt) for long term supply. These are based on bioleaching and electrochemical recovery using novel carbon based electrode systems, and chemical processing methods using extraction techniques with an assessment of pilot performance and scale up challenges. Our report is on the state of progress towards practical solutions to WEEE and CRM recovery.</p>

scholarly journals Synthesis of Glues with Citric Acid and Sulfuric Acid Protonic Acid-H<sup>+</sup> as Catalysts Using Banana Peel and Kaki as Valorised Raw Materials

2021 ◽  
Vol 9 (1) ◽  
pp. 21
Author(s):  
Andry Tahina Rabeharitsara ◽  
Ratsimba Marie Hanitriniaina ◽  
Rakotomalala Alain Fabrice ◽  
Rakotosaona Rijalalaina ◽  
Nambinina Richard Randriana
Keyword(s):  
Sulfuric Acid ◽  
Citric Acid ◽  
Raw Materials ◽  
Banana Peel ◽  
Protonic Acid

scholarly journals Multi-Criteria Decision-Making Approach for Nutraceuticals Greener Applications: The Cynara cardunculus Case Study

2021 ◽  
Vol 13 (23) ◽  
pp. 13483
Author(s):  
Michele Borroni ◽  
Carlo Massimo Pozzi ◽  
Sara Daniotti ◽  
Fabiana Gatto ◽  
Ilaria Re
Keyword(s):  
Decision Making ◽  
Raw Materials ◽  
Extraction Methods ◽  
Food Competition ◽  
Raw Material ◽  
Green Economy ◽  
Multi Criteria Decision Making ◽  
Cynara Cardunculus ◽  
High Concentration ◽  
Marginal Lands

Nutraceuticals are an ever-expanding market worldwide, facing the unstoppable transition towards a green economy. Developing economically feasible and sustainable alternatives to current raw materials for the extraction of nutraceuticals is, therefore, essential to reach these goals and, at the same time, achieve social and economic competitiveness. This paper intends to propose an economical and environmentally sustainable feedstock for chlorogenic acid (CGA) and inulin, whose current extraction from green coffee and chicory, respectively, is unsustainable. Our approach is based on the multi-criteria decision-making approach (MCDA), supported by the analytical hierarchy process (AHP), ranking the performance of competitor biomasses according to economic, social, and technological criteria. The results of this study highlight cardoon (Cynara cardunculus) as a promising raw material for the extraction of CGA and inulin in virtue of the high concentration, low-input growth regime, and the possibility of being grown on marginal lands. Nevertheless, cardoon biomass availability is currently scarce, extraction methods are underdeveloped, and consequently, the obtained product’s price is higher than the benchmark competitors. Policies and investments favoring sustainable cultivations could stimulate cardoon employment, linking economic advantages and land requalification while limiting phenomena such as desertification and food competition in the Mediterranean basin.

scholarly journals Musa acuminata L. (Banana) Peel Wastes as Edible Coating Based on Pectin with Addition of Cinnamomum burmannii Extract

2020 ◽  
Vol 32 (3) ◽  
pp. 703-705
Author(s):  
Lailan Ni`mah ◽  
Indri Makhyarini ◽  
Normalina
Keyword(s):  
Antimicrobial Property ◽  
Fungal Growth ◽  
Musa Acuminata ◽  
Edible Coating ◽  
Raw Material ◽  
Food Storage ◽  
Banana Peel ◽  
Quality Of Food ◽  
Cinnamomum Burmannii

Pectin functions as an adhesive and maintains tissue stability so that it can be used in making edible coating to improve the quality of food storage. One of the producers of pectin is Musa acuminata L. peel (containing 22.4 % pectin). In order not to overgrow with microbes, it is also necessary to have antimicrobial property, which can be obtained from Cinnamomum burmannii extract. This study is about raw material preparation, pectin extraction, pectin modification, Cinnamomum burmannii extraction and edible coating manufacturing. The parameters viz. thickness test, water vapour transmission, tensile strength test, elongation at break, biodegradation, and for trials on storing beef sausage showed that 10 % sorbitol was able to withstand the rate of fungal growth for 7 days; 15 % sorbitol was able to withstand the rate of fungal growth for 5 days; and 20 % sorbitol was able to withstand the rate of fungal growth for 3 days.

Citric Acid Production from Toba Banana Peel (Musa acuminata Colla) through Submerged Fermentation using Aspergillus niger

2019 ◽  
Vol 13 (4) ◽  
pp. 118-122
Author(s):  
MEVA GUSTINA E. SIDAURUK ◽  
◽  
SURYA NINGSIH HUTAURUK ◽  
MERRY MERYAM MARTGRITA ◽  
ADELINA MANURUNG ◽  
...  
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Submerged Fermentation ◽  
Acid Production ◽  
Musa Acuminata ◽  
Citric Acid Production ◽  
Banana Peel

scholarly journals Application of Bacterial Nano Cellulose as a Reinforcing Material in The Liner Test Paper

2020 ◽  
Vol 9 (2) ◽  
pp. 126-134
Author(s):  
Daisy A Sriwedari ◽  
Edwin Kristianto Sijabat
Keyword(s):  
Raw Materials ◽  
Dry Weight ◽  
Strength Properties ◽  
Raw Material ◽  
Banana Peel ◽  
Test Paper ◽  
Absorption Properties ◽  
Surface Sizing ◽  
Nano Cellulose ◽  
Reinforcing Material

This research is about the application of Bacterial nano cellulose (BNC) as a reinforcing material in the making of liner test paper. BNC was obtained from the fermentation of banana peel extract using Gluconacetobacter xylinum bacteria obtained from the making starter of nata de coco. The reason for using banana peel waste is because it’s available in large number all across Indonesia. BNC is mixed with secondary fiber as a raw material for making liner test paper. From the experimental handsheets results, strength properties and absorption properties were then tested. Variations in the composition of the use of BNC are 0% (blank), 5%, 10%, 15%, 20%, 25%, 30% of the handsheet dry weight. The BNC is also applicated on surface sizing as a substitute for the surface sizing agent. The results of this study indicate that BNC can be used as an alternative raw material on wet end and on surface sizing, because both applications can increase the strength properties of liner test paper, and can reduce the use of chemical additive. The highest increase in strength properties of liner test paper was obtained at the composition of nano cellulose 30% and using surface sizing. Ring crush index is 14.02 Nm / g, concora index is 12.73 Nm / g, bursting index is 3.78 KPa.m² / g, ply bonding is 388.57 J / m². The absorption properties of paper increases but it has a low prosity. The highest cobb size results are obtained at 30% BNC composition, which is 45.30 g / m2 without using surface sizing and 41.83 g / m² using surface sizing. The highest porosity value is obtained at 30% BNC composition, which is 158 s / 100cc using surface sizing. This research is expected to be a reference for further research in the field of BNC, as the alternative raw materials besides wood in paper making.

scholarly journals PENGARUH MIKROORGANISME, BAHAN BAKU, DAN WAKTU INKUBASI PADA KARAKTER NATA: REVIEW

2021 ◽  
Vol 14 (1) ◽  
pp. 62
Author(s):  
Sherly Novia Yuana Putri ◽  
Wahyu Fajri Syaharani ◽  
Cindy Virgiani Budi Utami ◽  
Dyah Retno Safitri ◽  
Zahra Nur Arum ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Raw Materials ◽  
Food Product ◽  
Fiber Content ◽  
Coconut Water ◽  
Raw Material ◽  
Banana Peel ◽  
Fermentation Time ◽  
High Fiber ◽  
Physical Tests

<p><em>Nata is an organic food product that has a high fiber content. Nata is a fermented produc</em><em>e </em><em>by <span style="text-decoration: underline;">Acetobacter</span> <span style="text-decoration: underline;">xylinum</span>. </em><em>There is very limited review article that discussed the making process of nata using different starter, raw material, and the length of incubation time in once. So that, </em><em>this </em><em>review</em><em> discusses the comparison of various parameters that affect the fermentation process of nata. This review aims to </em><em>discuss</em><em> the effect of using several types of microorganisms</em><em>,</em><em> different raw materials, and different fermentation time</em><em> on nata production</em><em>. Factors that influence the </em><em>success of nata</em><em> </em><em>fermentation process</em><em> include fermentation time, the addition of ingredients </em><em>(</em><em>sugar, vinegar, and urea</em><em>)</em><em>, the use of hollow caps, avoiding products from shocks, and the use of sterile equipment. The bacteria that can be used for </em><em>making nata</em><em> include <span style="text-decoration: underline;">Acetobacter</span> <span style="text-decoration: underline;">xylinum</span> and <span style="text-decoration: underline;">Acetobacter</span> </em><span style="text-decoration: underline;">sp</span><em>. Several raw materials can be used to make nata, such as coconut water, seaweed, banana peels, tofu water, cassava, and jackfruit straw. The best raw material to make nata from color parameters is seaweed, aroma parameter is jackfruit straw, and taste parameter is cassava. Based on chemical and physical tests, the best raw material for moisture content parameters is seaweed, fiber content parameter is cassava, thickness parameter is banana peel, and yield parameter is coconut water followed by cassava. The length of fermentation affects the thickness and weight of nata, chewier</em><em> texture of nata</em><em>, and the darker</em><em> color of nata</em><em>. The best thickness of nata </em><em>produced </em><em>on the 14<sup>th</sup> day of fermentation was 1.7 cm. The best overall weight of nata on </em><em>produced</em><em> the 10<sup>th</sup> day of fermentation was 600 g/L. The texture of nata was the chewiest in the fermentation time of 14 days</em><em> with</em><em> the value was 72.33 g/5mm. The lowest degree of nata</em><em> </em><em>whiteness </em><em>produced </em><em>on the 14<sup>th</sup> day of fermentation </em><em>with the value </em><em>was 72.307%.</em><em></em></p>

scholarly journals Characteristics of Environmentally Friendly Food Container Composite Made From Sorghum Bagasse and Citric Acid

2020 ◽  
Vol 9 (2) ◽  
pp. 103-112
Author(s):  
Ismadi Ismadi ◽  
Sukma Surya Kusumah ◽  
Subyakto Subyakto ◽  
Bambang Subiyanto ◽  
Lisman Suryanegara ◽  
...  
Keyword(s):  
Citric Acid ◽  
Raw Materials ◽  
Physical And Mechanical Properties ◽  
Environmentally Friendly ◽  
Raw Material ◽  
Food Container ◽  
Sustainable Resources ◽  
Sorghum Bagasse ◽  
Local Species ◽  
The Common

The common food container product was made from plastic such as polypropylene, polystyrene, etc which has slowed to degrade hence affected to the environmental pollution and health disorder. Therefore, environmentally friendly food container composite is developed from sustainable resources such as sorghum bagasse and citric acid. The effects of sorghum species, sorghum particles and citric acid content on the composite properties were investigated. Local species of sorghum was used as raw material such as Super 2 in the manufacturing of food packaging.  The size and moisture content of the particles were passthrough on 40 mesh and 10%, respectively. The content of the particle was variated such as 10, 15, and 20% wt. Furthermore, citric acid was used as a binder with difference content such as 10, 20, and 30% wt.  Those raw materials were mixed with tapioca starch, polyvinyl alcohol (PVA), and glutaraldehyde. The mixing material was hot pressed at 180 ℃ for 15 minutes. The composite dimension was 12 cm x 10 cm x 3 mm. The physical and mechanical properties of the composite were carried out. Considering the properties of the composite, sorghum bagasse and citric acid are suitable as raw material of food container composite.

scholarly journals Blends of cassava starch with banana flours as raw materials for gluten-free biscuits

2021 ◽  
Vol 42 (4) ◽  
pp. 2293-2312
Author(s):  
Magali Leonel ◽  
◽  
Thaís Paes Rodrigues dos Santos ◽  
Sarita Leonel ◽  
Ciro Hugo Elnatan de Souza Santos ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Starch Content ◽  
Cassava Starch ◽  
Raw Material ◽  
Banana Peel ◽  
Gluten Free ◽  
Free Products ◽  
Functional Additive ◽  
Banana Flour

The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different mixtures of cassava starch with banana flour, obtained from the pulp and peel of green fruits, for the production of gluten-free biscuits. In the preparation of the biscuits, seven mixtures were prepared with varying percentages of cassava starch, banana pulp flour and banana peel flour. A formulation with wheat flour was used as a control. Wheat flour, cassava starch and banana flours were analyzed for chemical composition. The results showed that the banana peel flour stood out for its higher levels of proteins, fibres, lipids, ash, total phenols, total flavonoids and antioxidant activity which make this flour effective as a functional additive. However, the results of physical and sensory characteristics of the biscuits showed that the variation in the percentage of banana peel flour led to greater changes in the quality attributes of the biscuits, so the percentage of inclusion should be limited. Banana pulp flour (UBF) had high starch content, however, the biscuits produced with higher percentages of this flour and lower percentages of cassava starch showed lower propagation rates, greater hardness and less sensory acceptance, showing the importance of the starchy raw material in the physical properties of biscuits. Formulations containing cassava starch mixed with up to 15% banana flour (1:1, pulp and peel) are a good basis for making gluten-free biscuits.

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