scholarly journals Karakter Fisikokimia Agar-Agar dari Rumput Laut Gracilaria sp. dengan Variasi Air Kelapa dan Lama Ekstraksi

2020 ◽  
Vol 3 (2) ◽  
pp. 102
Author(s):  
Shandra Berliana ◽  
Noor Harini ◽  
Rista Anggriani
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Gel Strength ◽  
Ash Content ◽  
Coconut Water ◽  
Extraction Time ◽  
Color Intensity ◽  
Dissolved Solids ◽  
Second Stage

Agar is a complex polysaccharide hydrocolloid that can be obtained from seaweed from the family Gracilaria sp. The function of agar is for gelling agent, thickener, stabilizer. In this research the extraction of agar from seaweed Gracilaria sp. used coconut water is able to reduce sulfate in seaweed, so can improve the properties of gel flour agar. This research was conducted in two stages. The first stage uses a factorial randomized block design consisting of 2 factors with 3 repetitions. The first factor was the ratio of seaweed and the ratio of coconut water (1:25; 1:30; 1:35). The second factor was extraction time (60 minutes, 90 minutes, 120 minutes). The agar extraction results were analyzed for yield, moisture content, ash content, viscosity, and gel strength. The second stage of the study was the application of agar flour to tomato fruit leather used a Simple Randomized Design model with various concentration of agar (0.6%, 0.9%) compared to commercial agar (0.6%, 0.9%). The parameters analyzed were water content, thickness, tensile strength, pH, total dissolved solids, color intensity, and organoleptic (taste, appearance, elasticity, preference). The results showed that there was a significant influence on the ratio of seaweed and coconut water and the extraction time, the agar produced to yield, water content, ash content, viscosity, and gel strength. The best treatment of agar that based on the SNI approach was in the R3T3 treatment, (seaweed: coconut water ratio of 1:35 with extraction time of 120 minutes) with a yield of 32.27%, moisture content of 11.08%, ash content of 3.75%, strength gel 235.51gr / cm2, viscosity 24.09 cP. The second stage of the study, the best results was obtained by adding agar to 0.9% with a moisture content of 8.13%, total dissolved solids 23.79º Brix, pH 4.03, thickness 0.39 mm , tark strength 1.64 N /mm2, color intensity (L) 40.24, (a +) 22.92, (b +) 8.09, taste 5.9 (tasty), elasticity 5.65 (easy to roll), appearance 5,75 (interesting), like 5.4 (like).

Kajian Ekstraksi Karagenan Berdasarkan Variasi Rasio Rumput Laut (Eucheuma cottonii) dengan Nira Siwalan (Borrasus flaberina L.) dan Lama Perendaman serta Aplikasinya pada Bubuk Jelly Drink Nanas (Ananas comosus)

2020 ◽  
Vol 3 (2) ◽  
pp. 129
Author(s):  
Alfajri Ula Ashfarina ◽  
Noor Harini ◽  
Listiari Hendraningsih
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Gel Strength ◽  
Ash Content ◽  
Extraction Time ◽  
Gelling Agent ◽  
Ananas Comosus ◽  
Second Stage ◽  
Randomized Block Design ◽  
Stage 1

The extraction of carrageenan by Eucheumma cottonii using siwalan neera as a solvent which contains pottasium 236mg per 100g and others mineral. Carragenan extract applied on pineapple jelly drink powder as a gelling agent by different concentration. This research was conducted into two stages by 3 times repitition. First, carrageenan extraction using a Factorial Randomized Block Design (RBD) consisting of 2 factors. The first factor is the ratio of seaweed with neera siwalan (S) (1:10, 1:20, 1:30) and second factor is extraction time (T) (60 minutes, 90 minutes, and 120 minutes). Extract of carrageenan was analyzed on yield, viscosity, gel strength, moisture content and ash content. The second stage is application of carrageenan extract on pineapple jelly drink powder (K) with carrageenan concentration differently (K) of 0.5%, 1%, 1.5%, 2%, 2.5%. The parameters analyzed in the second stage are viscosity, gel strength, syneresis, and organoleptic (taste, suction power, and mouthfeel). The results shows that there was a significant effect on the Siwalan neera ratio on the carrageenan produced on yield, viscosity, gel strength, water content. The best carrageenan at stage 1 was produced from the treatment of seaweed and neera siwalan ratio 1:30 with extraction time of 120 minutes (S3T3), namely yield 82.87%, moisture content 15.3%, ash content 15.97%, gel strength 102.95 g/cm2 and 5,3 cP viscosity. The addition of the best extract carrageenan to pineapple jelly drink and it was obtained the best result namely the addition of carrageenan 1% (K2) with viscosity of 2.3 cP, gel strength 8.6615 g/cm2, sineresis (24 hours) 0.9183%, sineresis (48 Hours) 3.5430%, and sineresis (72 Hours) 5.1905%, taste 3.3 (enough in tasting), suction power 3.75 (easy to suck) and mouthfeel 2.9 (enough to feel the gel).

scholarly journals Studi Pembuatan Minuman Serbuk Ekstrak Mawar Merah dengan Metode Foam Mat Drying

2020 ◽  
Vol 3 (1) ◽  
pp. 88
Author(s):  
Nisa Rahmawati ◽  
Elfi Anis Saati ◽  
Mochammad Wachid
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
National Standard ◽  
Color Intensity ◽  
Dissolved Solids ◽  
Sugar Addition ◽  
Different Types ◽  
Egg Albumen

Foam mat drying is a drying method that produced powder with better quality compared to conventional drying. The research aimed to analyze the effect of egg albumen concentration as a foaming agent and the addition of different types of sugar on red rose instant powder properties. Nested design by two factors with 3 replications was applied in this research. The first was concentration of egg albumen as the nest with 3 levels (6%, 8%, and 10%) and the second was the addition type of sugar as the nested part with 3 types (granulated sugar, corn sugar, and palm sugar). The results showed that the effect of concentration egg albumen significant (p< 0.05) on the water content, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L and a+) and appearance. The different types of sugar addition gave a significant effect (p<0.05) on water content, total dissolved solids, appearance, aroma, and taste. Water content and an ash content of red rose instant powder has been according to the Indonesian National Standard (SNI 01-4320-1996) instant powder drink. The best treatment proved by the concentration of 6% egg albumen and the addition of corn sugar with the value of moisture content of 2.46 %, an ash content of 0.42 %, solubility 86.47 %, water absorption 35.44 %, pH 4.11, total dissolved solid 10.2 ˚Brix, anthocyanin level 77.24 mg/L, antioxidant activity 69.82%, color intensity (L: 49.8 and a +: 36.4) and hedonic tests (appearance, aroma, and taste) of red rose instant powder were accepted by panelist.

scholarly journals PEMANFAATAN HASIL HUTAN BUKAN KAYU SEBAGAI REMPAH TAMBAHAN PADA MINUMAN HERBAL JAHE INSTAN (Utilization of Non-Timber Forest Products as Additional Spices in Instant Ginger Herbal Drinks)

2020 ◽  
Vol 15 (1) ◽  
pp. 48-59
Author(s):  
Eni Suhesti ◽  
Hadinoto Hadinoto
Keyword(s):  
Water Content ◽  
Forest Products ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
Dissolved Solids ◽  
Rating Data ◽  
Physical Quality ◽  
Hedonic Rating ◽  
Randomized Design

1) Measure the physical quality of instant ginger herbal drinks 2) Test the effect of the type of instant ginger drink on the consumer's hedonic rating. This research was conducted at the Laboratory of the Faculty of Forestry, Universitas Lancang Kuning using a completely randomized design with research factors of the types of spices added, namely without adding spices, adding cinnamon spices and lime, and adding spices of lemongrass and tamarind spices. Data on beverage quality consists of water content, ash content, and total dissolved solids. Whereas consumer hedonic rating data includes aroma, taste, thickness, color and overall preference. Data on beverage quality were analyzed descriptively and compared with SNI. Hedonic test data was analyzed using variance analysis, followed by Duncan is multiple comparison test. The results showed that the physical quality of instant jeu herbal drinks made without the addition of NTFPs as well as the addition of NTFPs consisting of water content, ash content and total dissolved solids still met SNI regarding the quality of traditional beverage powder. The type of concoction of instant ginger herbal drinks has a significant effect on the hedonic rating of color, aroma, thickness and overall preference (overall).

scholarly journals The Effect of Heating Schedule on Physico-Chemical Properties of Instant Coffee of Liberika Tungkal Jambi

2019 ◽  
Vol 2 (2) ◽  
pp. 26-29
Author(s):  
Mursalin Mursalin ◽  
Addion Nizori ◽  
Irma Rahmayani
Keyword(s):  
Crystal Growth ◽  
Moisture Content ◽  
Chemical Properties ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
Hot Water ◽  
Dissolved Solids ◽  
Instant Coffee ◽  
Physico Chemical ◽  
Heating Schedule

Abstract— The making of instant brewed coffee using co-crystallization method is strongly influenced by the heating schedule (HS) applied. Five levels of HS (HS1, HS2, HS3, HS4 and HS5) were studied on the physico-chemical properties of instant coffee of Liberika Tungkal Jambi. The treatment was applied in a completely randomized design with 4 replications. The coffee was extracted using a special coffee extractor in a ratio of hot water/coffee powder of 15/1. Parameters observed were moisture content, ash content, pH, solubility, and total dissolved solids. The data obtained were analyzed using ANOVA and DNMRT at 5% significance. The results showed that the physico-chemical properties of instant coffee had significant effect on moisture content, pH, solubility, and total dissolved solids but not on ash content. The optimal HS to produce Liberika Tungkal Jambi instant coffee with good quality was heating at 110oC in the beginning, followed by 90oC at the initiation of crystallization, and 75oC when crystal growth (HS3).  HS3 produces instant coffee with water content 1.57-1.61%; ash content 6.12-6.16; pH 5.50-5.56; solubility 98.22-98.25; and total dissolved solids 8.47-8.53% Brix.   Keywords— crystal growth,instant coffee, libtukom, recrystallization,  

scholarly journals KARAKTERISTIK SIFAT-SIFAT KIMIA DAN ORGANOLEPTIK KUE KERING BERBAHAN DASAR PATI SAGU, UBI KAYU, UBI JALAR DAN KELADI

2016 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Febby J Polnaya ◽  
Rachel Breemer
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Sweet Potato ◽  
Sensory Analysis ◽  
Total Protein ◽  
Proximate Composition ◽  
Ash Content ◽  
Crude Fiber ◽  
Brownish Yellow ◽  
Color Texture

The purpose of this research was to characterize chemical and sensory properties (color, texture, taste and liking) of starch-based sago, cassava, sweet potato and cocoyam cookies. Analysis of cookies include moisture content, ash, fat, protein, crude fiber and sensory analysis including color, texture, taste and likeness). The proximate composition indicated that the water content of cookies varied between 1.48 to 2.05%, ash content of 0.65 to 0.72%, 19.23 to 21.76% of fat, crude fiber from 0.41 to 0.71% and 1.33 to 2.42% of total protein. Based on organoleptic tests, the color of cookies was yellow to brownish-yellow, with crispy texture, the taste was sweet and were mostly preferred.

scholarly journals EKSTRAKSI DAN KARAKTERISASI GELATIN KULIT IKAN BARONANG (Siganus canaliculatus) DENGAN METODE ENZIMATIS MENGGUNAKAN ENZIM BROMELIN

2019 ◽  
pp. 19-25
Author(s):  
Dian Haryati ◽  
Lulu Nadhira ◽  
Humairah Hera ◽  
Nurlaila Abdullah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Enzyme Concentration ◽  
Ash Content ◽  
Extraction Time ◽  
Gelling Agent ◽  
Fish Skin ◽  
Food Ingredient ◽  
Protein Food ◽  
Protein Levels

Basically, gelatin is pure protein food ingredient, obtained from thermal collagen denaturation from animals. Gelatin is used as a stabilizer, gelling agent, binder, thickener, emulsifier, adhesive, whipping agent, and food wrap which is edible coating. Protein levels in fish skin determine the amount of collagen contained in skin tissue, so the baronang fish skin has a considerable opportunity as a source of collagen to be hydrolyzed into gelatin. This study aimed to determine the characteristics of gelatin produced from baronang fish skin by enzymatic extraction and to determine the best treatment of a combination of enzyme concentrations with extraction time. Making gelatine was carried out by hydrolysis using bromelin enzyme at a concentration of 1%, 1.5% and 2% with extraction time of 2 hours, 4 hours and 6 hours. The result, obtained gelatine with water content ranging from 3.13-5.83%, the water content ranged from 0.17-3.56%, ash content 0.35 - 3.65% and protein levels ranged from 91-94, 72%. The chemical characteristics of gelatine from baronang fish skin have a yield of up to 6%, water content <6%, ash content <4% and protein content reaching 94%. The best treatment was obtained at 1% enzyme concentration and extraction for 4 hours with a protein content of 94.72%.

scholarly journals CHARACTERISTIC OF CARBONATED DRINK WITH DIFFERENT TYPE OF RHIZOMES

2020 ◽  
Keyword(s):  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Total Dissolved Solids ◽  
Color Analysis ◽  
Color Intensity ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Significant Difference ◽  
Different Types ◽  
Carbonated Drink

This research aimed to study the characteristics of carbonated bir pletok with different types of rhizome composition. The research design used factorial randomized design with 1 factor, it’s the type of rhizome which comprised of javanese turmeric, cutcherry, and fingerroot. Carbonated bir pletok was analysed of total dissolved solids, color and sensory analysis. The total dissolved solids of Carbonated rhizome drinks range from 5.76 to 8.13 ˚brix. Color analysis showed no significant difference (p <0.05) on the level of brightness (L *) and the level of redness (a *). While the yellowish level (b *) showed a significant difference (p> 0.05) between rhizome drinks samples (javanese turmeric, cutcherry, and finger root) to the control. Brightness level (L *) ranges from 42,236-38,182. The redness level (a *) ranges from 55,212-59,135. The yellowish level (b *) ranges from 7,6323-21,586. The result of hedonic analysis showed fingerroot bir pletok rather liked. Hedonic characteristics of fingerroot bir pletok for color intensity, ginger aroma, bitter flavor, pungent flavor, carbonation and overall of 3.80, 3.93, 3.10, 3.16. dan 3.70 respectively. The results of descriptive analysis showed the treatment of javanese turmeric, cutcherry, and fingerroot were not significantly different from the control (p <0.05) on the carbonation parameters. While the parameters of color intensity, ginger aroma, bitter flavor, pungent flavor showed significant differences (p> 0.05).

scholarly journals PENGARUH KONSENTRASI SERBUK EKSTRAK DAUN KELOR (Moringa Oliefera Lam) DAN TINGKAT KEHALUSAN BAHAN TERHADAP KARAKTERISTIK MINUMAN INSTAN SERBUK KACANG HIJAU (Vigna radiata L)

2018 ◽  
Vol 5 (1) ◽  
pp. 18
Author(s):  
Hasnelly Sriyono
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Pollen Extract ◽  
Green Beans ◽  
Dissolved Solids ◽  
Physical Response ◽  
Leaf Powder ◽  
Powder Extract

The purpose of this research to study the effect of the concentration of Moringa leaf powder extract and degree of fineness of materials on the instant beverage powder green beans.This research uses experimental design factorial 3x3 in ranangan randomized (RAK) in a repeat 3 times, where the factors include: the effect of the concentration of pollen extract of leaves of Moringa (K), which consists of three levels, namely k1 (5%), k2 (10% ), k3 (15%) and the degree of fineness of the material (T), which consists of three levels: t1 (60mesh), t2 (80mesh), t3 (100mesh).The response in this study is a chemical response, ie protein content, moisture content. Physical response that total dissolved solids (TSS). Response organoleptic including color, aroma, taste, and consistency and test the antioxidant activity in the selected sample.Moringa leaf powder extract concentration significantly affected the water content of the instant beverage powder green beans. Degree of fineness of materials significantly affect total soluble solid instant beverage powder green beans. The interaction between the concentration of Moringa leaf powder extract and degree of fineness of materials does not affect the organoleptic tests include color, flavor, aroma, consistency, and chemical responses include water content, protein content and physical response that total dissolved solids in the instant beverage powder green beansBased on the chemical analysis and fisica analysis showed that the treatment was selected on the instant beverage powder green beans are k3t3 concentration of Moringa leaf powder extract (15%) and the degree of fineness of materials (100mesh) with a total value of 5.87°Brix dissolved solids, water content of 8.18%, protein content 20,34% and amounted to 186014 ppm antioxidant activity.

scholarly journals Physicochemical Characteristics of Carrageenan Based on Different Harvesting Times From Bontang Coastal, East Kalimantan

2019 ◽  
Vol 22 (1) ◽  
pp. 136
Author(s):  
Andi Noor Asikin ◽  
Indrati Kusumaningrum
Keyword(s):  
Moisture Content ◽  
Kappaphycus Alvarezii ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Ash Content ◽  
Harvesting Time ◽  
East Kalimantan

Proper harvesting time determines the physicochemical characteristics of carrageenan. The purpose of this study was to determine the physicochemical characteristics of carrageenan extracted from Kappaphycus alvarezii at various different harvesting times from the Bontang Coastal, East Kalimantan. This study consisted of 7 treatments at the harvesting times, which were harvested at 30; 35; 40; 45; 50; 55 and 60 days. The parameters observed included yield, moisture content, ash content, viscosity and gel strength. The results showed the highest yield at the age of 50 days of harvest (46.91%), the highest viscosity at the age of<br />55 days harvest (50.25 cP), and the highest gel strength at 40 days of harvesting at 60.14 g/cm2.

scholarly journals Pengolahan Sampah Organik dan Limbah Biomassa dengan Teknologi Olah Sampah di Sumbernya

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
I Made Indradjaja M. Brunner ◽  
Arief Norhidayat ◽  
Satria M. Brunner
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Early Stage ◽  
Calorific Value ◽  
Ash Content ◽  
Waste Processing ◽  
Biomass Waste ◽  
Aerobic Activity ◽  
Three Stages ◽  
Biomass Pellet

Solid Waste Processing Technology at the Source (TOSS) is an alternative method in processing organic and biomass waste on a communal scale. The processing of organic and biomass waste material is carried out in three stages of the process: biodrying which utilizes the aerobic activity of microorganisms; chopping which is intended to refine the material, and pelletization to compact the material into biomass pellets. The biodrying process in bamboo boxes is able to reduce the water content in organic and biomass waste within 4-5 days. Sorting of non-organic materials can be done at an early stage before or after the biodrying process. Sorting is required before chopping and pelletizing process to avoid unnecessary machine break down. The biomass pellet which is the final product has a diameter of about 10 mm with a length between 10-40 mm, a calorific value between 3000-4000 kcal/kg, and a moisture content of up to 15%. Compared to coal, biomass pellets tend to have higher volatile and ash content, while lower ash and sulfur content.

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