scholarly journals Metode Pengeringan Sari Pandan (Pandanus amaryllifolius) untuk Meningkatkan Kualitas Bubuk Sari Pandan

2022 ◽  
Vol 4 (3) ◽  
pp. 107
Nurwanto Nurwanto

Sari pandan merupakan hasil ekstraksi daun pandan. Sari pandan siap pakai yang beredar di Indonesia mayoritas berbentuk pasta, yang memiliki beberapa kelemahan, diantaranya mudah rusak, lengket, dan susah ditakar. Pembuatan sari pandan dalam bentuk bubuk diharapkan dapat meningkatkan mutu sari pandan. Metode yang digunakan dalam penelitian ini adalah pengeringan spray drying dan pengeringan vakum. Pengujian kadar air menunjukkan bahwa sari pandan yang dibuat dengan metode spray drying memiliki kadar air yang lebih rendah daripada metode pengeringan vakum. Pengamatan sifat fisik sari pandan dalam kondisi siap pakai menunjukkan bahwa metode spray drying menghasilkan warna dan aroma sari pandan yang lebih kuat daripada metode pengeringan vakum. Uji organoleptik menunjukkan bahwa panelis lebih menyukai warna dan aroma sari pandan yang dibuat dengan metode spray drying. Pandan extracts is made from pandan leaves. The majority of ready-to-use pandan extracts in Indonesia are in the form of pasta which has several disadvantages, including perishable, sticky, and hard to be measured. Pandan extract in powder form is expected to improve the quality of the pandan extract. The method used in this study are spray drying and vacuum drying. Water content analysis shows that pandan extract made by spray drying method has a lower moisture content than the vacuum drying method. Observation of the physical properties of pandan extract in ready-to-use form showed that the spray drying method produced stronger color and aroma than the vacuum drying  method. Organoleptic tests showed that panelists preferred the color and aroma of pandan extract made using the spray drying method.

2012 ◽  
Vol 506 ◽  
pp. 529-532 ◽  
P. Sobharaksha ◽  
R. Indranupakorn ◽  
Manee Luangtana-Anan

soflavones, a special phenolic group found in soybean, have been found to act as antioxidant and are widely used in pharmaceutics and nutraceuticals. Due to the storage and handling problem, the extract has been prepared in dry form by spray drying technique. The condition of extract solution prior to spray drying has been reported to affect the property of dried powder. The aim of this work was to evaluate the effect of diluents on the physical properties of soybean extracted powder. The experiment was carried out by a Büchi B-290 Mini Spray Dryer. Four types of diluents were applied, they weremannitol, maltrodextrin, and 2 types of modified starch The comparison was then made among those with diluents and without diluent as a carrier. The physicochemical property was then characterized for flowability, moisture content, morphology, particle size and X-ray diffraction. From the results, the addition of all diluents could improve the physicochemical properties of soybean extracted powder indicating the improvement in morphology and hence the better flow property .The types of diluent also had the effect on the extracted powder. Maltodextrin and modified starch exhibited the best carrier in term of improvement of flow property. Therefore, the spray drying technique was successfully used to prepare microparticles of soybean extracted powder and by taking into consideration of the selection of suitable diluents, the good quality of soybean extracted powder could be achieved.

2021 ◽  
pp. 57-65
Dhinar Patliani ◽  
Dian Purbasari

Turmeric (Curcuma longa L) in Indonesia is widely known as a herbal medicinal plant, food coloring, and food flavoring. The high water content of turmeric will shorten the storage time and the quality of the ingredients. The need for drying which is the process of removing the moisture content of the material with the aim of prolonging the shelf life. The use of the foam-mat drying method with the addition of adhesives aims to speed up the drying process and maintain the quality of a material. The result of drying turmeric obtained is turmeric powder product. This study used a completely randomized design (CRD) with two factors, namely the variation of the microwave oven power and the composition of the developer agent (ovalet). The research procedure was divided into two stages, namely the manufacture of powder and continued with the measurement of physical quality. The stages of making powder begin with the preparation of raw materials, stripping, size reduction, addition of developer, drying, then grinding. The second stage is measuring physical quality, namely fineness modulus, average grain size, powder moisture content, color, water absorption, oil absorption, and bulk density. The power variations used are 420 watts, 535 watts, and 680 watts, while the composition of the developer is 1%, 2%, and 4%. Data analysis using two-way ANOVA statistical test with two factors that affect the variation of power and composition of the developer (ovalet). FM values ​​ranged from 0.364 – 1.576, D values ​​ranged from 0.005 – 0.0012 mm, final moisture content values ​​ranged from 7.60 – 9.59%, powder moisture content values ​​ranged from 9.47 – 11.43%ww , L values ​​ranged from 61.46 – 65.96, a values ​​ranged from 13.54 – 16.05, b values ​​ranged from 48.21 – 52.42, DSA values ​​ranged from 2.78 – 3.54 ml/ g, DSM values ​​ranged from 1.22 – 1.60 ml/g, and DC values ​​ranged from 0.38 – 0.44 g/cm3. The combination treatment of drying power with developer is influenced by the drying power of the parameters, namely the value of moisture content, fineness modulus, average grain size, brightness level, redness level, yellowness level, oil absorption, water absorption, and bulk density. While the developer affects the finenes modulus, average grain size, yellowness level, and bulk density.

2018 ◽  
Vol 73 ◽  
pp. 05015
Witdarko Yus ◽  
Mekiuw Yosehi ◽  
Sri Suryaningsih Ni Luh ◽  

One of drying method applied in flour milling industry is pneumatic drying. Various kinds of variable both dried materials and drying process condition strongly influence the quality of drying result. Fineness Modulus (FM) and Water Rate are significant variables in defining the flour quality. The aim of this study is to identify the influence of dryer air temperature on FM and Moisture Content in pneumatic dryer process condition. Both variables have sufficiently big coefficient of determination value; therefore, it can be employed to predict well the fineness modulus and water rate of the flour.

2003 ◽  
Vol 60 (3) ◽  
pp. 471-475 ◽  
Angela Maria Maluf ◽  
Denise Augusta Camargo Bilia ◽  
Claudio José Barbedo

The physiological quality of seeds of native species is important to produce healthy saplings and therefore guarantee the success of programs to recover disturbed vegetation. This reinforces the necessity for investigating the physiological quality of those seeds. To evaluate the effects of different drying rates on the germination, moisture content and storability of Eugenia involucrata diaspores, mature fruits collected at Mogi Guaçu, SP, Brazil had their epi- and mesocarps removed by washing and were dried at 30, 40 or 50ºC until their water content was reduced from 57% (fresh diaspores) to 13% (final drying), totaling six drying levels. In a second experiment, diaspores had their moisture content reduced from 57% to 49%, at 30ºC, totaling six drying levels (0h, 1h, 2h, 3h, 4h and 5h), and were kept for 180 days in plastic bags under cold storage. The drying rate had no effect on tolerance to desiccation by E. involucrata diaspores; water contents lower than 51% decreased both germinability and storability. Diaspores can be stored for up to 180 days as long as their water content is reduced to 53% and they are kept inside plastic bags under cold storage.

2005 ◽  
Vol 85 (12) ◽  
pp. 1999-2004 ◽  
Seng Kean Loh ◽  
Yaakob B Che Man ◽  
Chin Ping Tan ◽  
Azizah Osman ◽  
Nazimah Sheik A Hamid

2020 ◽  
Vol 11 (1) ◽  
pp. 39
Aminullah Aminullah ◽  
Tjahja Muhandri ◽  
Subarna Subarna

The drying process of corn noodles was an effort to increase the shelf life and it was a form of noodles diversification. The objective of this research was to study and analyze the effect of guar gum addition on the physical quality of the extruded dry corn noodle made from a mixture of wet and dry corn flour. Manufacturing dry corn noodles was conducted using wet corn noodles from a mixture of wet and dry corn flour, which was then dried in a tray dryer at a temperature of 60-70 °C for 1 - 1.5 hours. The treatments used were a combination of alum levels of 0.01%; moisture content of 80% (dry base); and guar gum concentration of 0%, 1%, and 2%. Physical properties of dry corn noodles included rehydration time, hardness, adhesiveness, suppleness, elongation, and cooking loss. The results showed that the optimum rehydration time for dry corn noodles was about 9 minutes. The addition of guar gum to the physical qualities of dry corn noodles tended not to be significant statistically, but as a score, an increase in guar gum levels tended to increase the elongation of dry corn noodles. While, increasing levels of guar gum tended to reduce the stickiness and cooking loss levels of them.

2019 ◽  
Vol 5 (2) ◽  
pp. 101
Oktavio Rosani ◽  
Devy Susanty ◽  
Ary Triyanto

Numbers of Mold and Yeast on White Pepper from BangkaWhite pepper is one of Indonesia's spices that are needed for both public consumption and exports. Post-harvest processing of white pepper by farmers is often done with unclean. Each source of white pepper has different water content and will affect the quality of white pepper. In this study, seven samples (S1, S2, S3, S4, S5, S6, S7) were from Bangka. All samples tested had higher water content than SNI quality standard (13%), but still below the quality standard 2 (18%). Sample S2 has the highest water content compared to other samples. Sample S1 and S2 have high Numbers of Mold and Yeast (AKK) and do not suitable with quality standart of BPOM. Of all samples, S2  had the highest AKK (5,51 x 104 colony / g) and sample S5 had the smallest AKK (8,8 x 102 colony / g). This shows the relationship between water content in white pepper with AKK. White pepper that has a high water content has a high AKK, whereas white pepper that has low moisture content has low AKK.Keywords: white pepper, Numbers of Mold and Yeast, moisture contentABSTRAKLada putih adalah salah satu rempah Indonesia  yang  banyak dibutuhkan baik untuk konsumsi masyarakat ataupun ekspor. Proses pengolahan pasca panen lada putih oleh petani sering dilakukan dengan tidak bersih. Setiap sumber lada putih memiliki kadar air yang berbeda dan akan mempengaruhi kualitas lada putih. Pada penelitian ini,tujuh sampel (S1, S2, S3, S4, S5, S6, S7)  berasal dari Bangka. Semua sampel yang di uji memiliki kadar air yang lebih tinggi dari standar mutu 1 SNI (13%), namun masih berada di bawah standar mutu 2 (18 %). Sampel S2 memiliki kadar air yang paling tinggi dibandingkan dengan sampel lainnya. Sampel S1 dan S2 memiliki  (Angka Kapang Khamir) AKK yang tinggi dan tidak memenuhi syarat mutu. BPOM. Dari semua sampel, sampel S2 memiliki AKK paling tinggi (5,51 x 104 koloni/g) dan sampel S5 memiliki AKK paling kecil (8,8 x 102 koloni/g). Hal ini menunjukan hubungan antara kadar air pada lada putih dengan AKK. Lada putih yang memiliki kadar air tinggi memiliki AKK yang juga tinggi, sedangkan lada putih yang memiliki kadar air rendah memiki AKK yang  rendah.Kata Kunci: Lada putih, Angka kapang khamir, Kadar Air

Nera Umilia Purwanti ◽  
Sri Yuliana ◽  
Novita Sari

PENGARUH CARA PENGERINGAN SIMPLISIA DAUN PANDAN (Pandanus amaryllifolius) TERHADAP AKTIVITAS PENANGKAL RADIKAL BEBAS DPPH (2,2-DIFENIL-1-PIKRILHIDRAZIL)EFFECT OF DRYING METHODS OF PANDAN LEAVES (Pandanus amaryllifolius) TOWARDS SCAVENGING FREE RADICAL ACTIVITY DPPH (2,2-DIPHENYL-1-PICRYLHYDRAZYL) METHODNera Umilia Purwanti1), Sri Luliana1), Novita Sari1)1) Department of Pharmacy, Tanjungpura University, West BorneoABSTRACTPost harvest processing plant can determine the quality of the raw materials of medicinal plants. The main factors that contribute in post harvest processing of medicinal plants is a drying method. Drying is the most important step to keep the compound stability in simplisia especially the compounds that have antioxidant activity. The objective of this research is to know the effect of drying method in gaining of antioxidant activity extract methanol Pandanus amaryllifolius leaves. The drying methods tested were oven-drying at 40ºC, direct sunlight-drying (SML), indirect sunlight-drying (SMTL), air-drying at ±25ºC (KA) and fresh samples without drying as control. In the result of analysis with Kruskall-Wallis test show that the drying method of simplisia can influence significantly of percent inhibition extract methanol Pandanus amaryllifolius leaves against DPPH, the highest percent inhibition were by oven-drying of 64,553%, then followed on samples dried with SML, SMTL, KA and fresh samples respectively of 61,73; 58,81; 56,14 dan 55,13%. Drying method of simplisia can influence antioxidant activity extract methanol Pandanus amaryllifolius, which the optimal drying for the samples were dried in ovenKey Words : Antioxidant, Pandanus amaryllifolius, drying methods, DPPH.ABSTRAKPengolahan pasca panen tanaman dapat menentukan kualitas bahan baku tanaman obat. Faktor utama yang sangat berperan dalam pengolahan pasca panen tanaman obat adalah proses pengeringan. Pengeringan merupakan tahapan penting dalam menjaga kestabilan senyawa dari simplisia terutama senyawa yang mempunyai aktivitas antioksidan. Tujuan dari penelitian ini yaitu untuk mengetahui pengaruh metode pengeringan simplisia terhadap aktivitas antioksidan ekstrak metanol daun pandan (Pandanus amaryllifolius). Metode pengeringan yang diuji adalah pengeringan oven pada suhu 40ºC, pengeringan sinar matahari langsung (SML), pengeringan sinar matahari tidak langsung (SMTL), pengeringan kering angin pada suhu ±25ºC (KA) serta sampel segar tanpa pengeringan sebagai kontrol. Hasil analisis menggunakan Uji Kruskall-Wallis menunjukkan bahwa metode pengeringan simplisia dapat berpengaruh secara signifikan pada persen inhibisi ekstrak metanol daun pandan terhadap DPPH, yang mana persen inhibisi tertinggi yaitu pada sampel yang dikeringkan dengan oven sebesar 64,55%, kemudian diikuti pada sampel yang dikeringkan dengan SML, SMTL, KA dan segar masing-masing sebesar 61,73; 58,81; 56,14 dan 55,13%. Metode pengeringan simplisia dapat mempengaruhi aktivitas antioksidan ekstrak metanol daun pandan (Pandanus amaryllifolius), dimana pengeringan yang optimal yaitu pada sampel yang dikeringkan dengan oven. Kata Kunci : Antioksidan, daun pandan wangi, metode pengeringan, DPPH. 

2018 ◽  
Vol 8 (2) ◽  
pp. 80
RTM Sutamihardja ◽  
Nia Yuliani ◽  
Oktavio Rosani

Optimization of Drying Temperature Using Oven on Quality of Black Pepper and White Pepper Powder           Pepper (Piper Nigrum L) is an Indonesian spice plant widely used for export and import activity. The post-harvest process of pepper affected the quality, especially on the drying process. One of secondary metabolite compound is piperin. Piperin is an active substance of alkaloid group giving a distinctive spicy flavor to the pepper. Drying process by using the oven could improve the quality of pepper. The results showed that the optimum temperature for white pepper was 85° C for 20 minutes with the water content of 10.65%, total mold/yeast was 1 x 104 colony/g, and piperin content of 4.58%. For Black pepper, the optimum temperature was at 105° C for 20 minutes with the moisture content of 7.84%, total mold/yeast was 1.3 x 104 colony/g and piperin 5,01%.Keywords: White Pepper, Black Pepper, Piperin Content.ABSTRAK           Lada (Piper Nigrum L) adalah tanaman rempah Indonesia yang banyak digunakan untuk ekspor dan impor. Proses pasca panen lada yang tidak maksimal menyebabkan kualitas menurun. Lada memiliki senyawa metabolit sekunder berupa piperin. Piperin adalah zat aktif golongan alkoloid yang memberikan cita rasa pedas khas pada lada. Pengeringan dengan menggunakan oven mampu meningkatkan mutu lada. Hasil penelitian menunjukan suhu optimum untuk pengovenan lada putih adalah 85°C selama 20 menit dengan kadar air sebesar 10,65 %, AKK 1 x 104 koloni/ g, dan kadar piperin 4,58 %. Lada hitam efektif pada suhu optimum 105°C selama 20 menit dengan kadar air sebesar 7,84 %, AKK 1,3 x 104 koloni / g dan kadar piperin 5,01 %.Kata kunci : Lada Putih, Lada Hitam, Kadar Piperin

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