scholarly journals Pengaruh Nilai Hydrophile-Liphophile Balance (HLB) dan Jenis Ekstrak terhadap Karakteristik Krim Kunyit-Lidah Buaya (Curcuma domestica val.-Aloe Vera)

2019 ◽  
Vol 4 (2) ◽  
pp. 54
Author(s):  
I Gusti Ayu Sri Krsna Devi ◽  
Sri Mulyani ◽  
Lutfi Suhendra
Keyword(s):  
Block Design ◽  
Aloe Vera ◽  
Total Phenol ◽  
Separation Ratio ◽  
Turmeric Extract ◽  
Randomized Block Design ◽  
The Right

ABSTRACT This study aimed to determine the effect of  value Hydrophile-Liphophile Balance (HLB) and type of extract on the characteristics of turmeric-aloe vera cream (Curcuma domestica Val. – Aloe Vera) also determine the HLB and the right type of extract to produce the best characteristics of turmeric-aloe vera cream (Curcuma domestica Val. – Aloe Vera). This study used a factorial randomized block design with two factor. The first factor was the HLB which consist of three levels, namely HLB 9, 10 and 11. The second factor was an extract consisting of two levels, namely the addition of turmeric and aloe vera extract. The result of the study showed that HLB has an effect on the spread power. The extract has an effect on the degree of acidity and total phenol. The treatment of HLB and the addition of the extract did not affect homogeneity, separation ratio, viscocity and adhesion time. All creams fulfill the characteristics of SNI. Aloe vera and turmeric extract cream with HLB 10 were the best formulated cream at the 6th week storage of the following characteristics: homogeneus, separation ratio =1, spread power 4.8-5.2 cm, viscocity 15733–16667 cp, adhesion time 14.43–17.31 second, pH 4.87-5.00 and total phenol 1.08–1.36 mg GAE/g. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh nilai Hydrophile-Liphophile Balance (HLB) dan jenis ekstrak terhadap karakteristik krim kunyit – lidah buaya (Curcuma domestica Val. – Aloe Vera) yang dihasilkan serta menentukan perbandingan HLB dan jenis ekstrak yang tepat untuk menghasilkan karakteristik terbaik krim kunyit – lidah buaya (Curcuma domestica Val – Aloe Vera). Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial dengan dua faktor. Faktor pertama yaitu HLB yang terdiri dari 3 taraf yaitu HLB 9, 10 dan 11. Faktor kedua yaitu penambahan ekstrak terdiri dari 2 taraf yaitu penambahan ekstrak kunyit dan lidah buaya. Hasil penelitian menunjukkan perlakuan HLB berpengaruh terhadap daya sebar. Perlakuan penambahan ekstrak berpengaruh terhadap derajat keasaman dan total senyawa fenolik. Perlakuan HLB dan penambahan ekstrak tidak berpengaruh terhadap homogenitas, rasio pemisah, viskositas dan waktu lekat. Semua krim memenuhi karakteristik SNI. Krim ekstrak lidah buaya dan kunyit dengan HLB 10 merupakan krim dengan formulasi terbaik pada minggu ke-6 dengan karakteristik sebagai berikut : homogen, rasio pemisahan =1, daya sebar 4.8-5.2 cm, viskositas 15733–16667 cp, waktu lekat 14.43–17.31 detik, pH 4.87-5.00 dan total fenol 1.08–1.36 mg GAE/g.

scholarly journals Pengaruh Konsentrasi Liquor Kakao (Theobroma cacao L.) terhadap Karakteristik Krim Berbahan Aktif Ekstrak Kunyit dan Daun Asam

2021 ◽  
Vol 9 (2) ◽  
pp. 238
Author(s):  
Monica Rusiyantoro ◽  
Sri Mulyani ◽  
I Wayan Arnata
Keyword(s):  
Phenolic Compounds ◽  
Active Ingredient ◽  
Theobroma Cacao ◽  
Block Design ◽  
Total Phenol ◽  
Color Test ◽  
Color Preferences ◽  
Separation Ratio ◽  
Randomized Block Design ◽  
Theobroma Cacao L

The concentrations of cocoa liquor is an alternative to increase phenolic compounds and at the same time as a natural coloring agent in creams. This study aims to determine the effect of the concentration of the cocoa liquor on the characteristics of the cream with the active ingredient of turmeric and tamarind leaves and to determine the cocoa liquor concentration to produce the best characteristics of the cream with the active ingredient of turmeric and tamarind leaves. This study used a randomized block design with 6 levels of cocoa liquor concentration of 0%, 4%, 6%, 8%, 10%, and 12%. The variables observed were homogeneity, viscosity, pH, spreadability, separation ratio, adhesion, L*, a*, b* color test, and total phenol of the cream. The results showed that the treatment of cocoa liquor concentration had a very significant effect on pH, viscosity, adhesion, dispersion, L*, a*, b* color tes, total phenol test, and organoleptic color test. Meanwhile, the treatment of cocoa liquor concentration had a significant effect on the separation ratio of the cream with the active ingredient of turmeric and tamarind leaf. The results of this study indicate that the concentration of cocoa liquor as much as 4% produces a cream with the active ingredient of turmeric and tamarind leaves with the best characteristics that are homogeneous with pH 6.13, viscosity 15333cp and, adhesion 2.39sec, spreadability 7.18cm, separation ratio 0.95, color test values L * 15.39, the values of a * 11.55, the values of b * 13.92, with the organoleptic test for color preferences 5.1. Keywords: Liquor cacao, turmeric, tamarind leave, cream characteristics

scholarly journals EVALUASI KARAKTERISTIK KRIM EKSTRAK KUNYIT (Curcuma domestica Val.) PADA BERBAGAI FORMULASI

2018 ◽  
Vol 6 (1) ◽  
pp. 11
Author(s):  
Freddy Marthin Putra Simangunsong ◽  
Sri Mulyani ◽  
Amna Hartiati
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Block Design ◽  
Cream Formulation ◽  
Separation Ratio ◽  
Turmeric Extract ◽  
Randomized Block Design

This study aims to: 1) determine the effect of formulations on cream characteristics, 2) determine the formulations that produce the cream with the best characteristics. The experiments using Randomized Block Design consisted of 5 treatments and were grouped into 3. The cream was stored for 6 weeks and observed every 2 weeks, the 6th week data was tested with analysis of variances, followed by Duncan test. The variables observed were homogeneity, separation ratio, dispersion, stickiness, pH, viscosity, antioxidant capacity. The results of the cream research at 6 weeks were: the treatment had an effect on the spread, viscosity, adhesiveness, pH of cream at 6 weeks, but had no effect on antioxidant activity. During the storage of the cream remains homogeneous and does increase the separation of cream (F = 1), there is an increase in dissolved power and pH but the adhesion, viscosity, and antioxidant activity decreases. The best results are the first formulation (F1) characteristics: homogeneous creams and no separation (F = 1), 4,08 cm spread, 40.758 cp viscosity, 16.2 seconds adhesiveness, IC50 antioxidant activity: 48.39 ?g / mL and pH 8.17. Keywords: turmeric extract, stability, cream, formulation, antioxidants, IC50

scholarly journals Pengaruh Penambahan Lemak Kakao (Theobroma cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Ekstrak Kunyit (Curcuma domesticate Val.)

2020 ◽  
Vol 8 (1) ◽  
pp. 39
Author(s):  
Nabila Ayu U. Cahyani ◽  
Sri Mulyani ◽  
Ni Putu Suwariani
Keyword(s):  
Cocoa Butter ◽  
Heating Temperature ◽  
Block Design ◽  
Process Temperature ◽  
Total Phenolic ◽  
Heating Process ◽  
Acceptance Test ◽  
Separation Ratio ◽  
Turmeric Extract ◽  
Randomized Block Design

Cream is a solid preparation in the form of an emulsion containing no less than 60% water. This study aims to determine the effect of cocoa butter substitution and process temperature on the characteristics of turmeric extract cream and determine the substitution of cocoa fat and process temperature to produce the best turmeric extract cream characteristics. This research uses factorial randomized block design. The first factor is the addition of cocoa butter which consists of 5 levels which is equal to 0g; 2.5g; 5g; 7.5g and 10g, and the second factor is the application of heating temperature which consists of two levels, 65oC and 70oC to produce 10 treatment combinations and grouped into two groups so that 20 experimental units are obtained. The parameters observed were homogeneity, pH, viscosity, dispersion, adhesion, separation ratio, total phenolic compounds, overall acceptance of the cream. the best treatment is determined by the effectiveness index. The results of the study stated that the treatment of cocoa butter substitution affected the pH, viscosity, spreadability, adhesion, separation ratio, total phenolic and acceptance test of cream preference and heating temperature had an effect on total phenolic cream. Process temperature has a significant effect on total phenolic cream. The treatment of cocoa butter and heating temperature have a very significant effect on the acceptance of the cream. The treatment of substitution of cocoa fat as much as 0% at a temperature of 70oC heating process produces the best treatment with the following characteristics: 7800 cp viscosity, 6.3 cm diameter dispersion, separation ratio = 1, pH 6.40 and total phenolic 6.95 mg GAE / g. Keywords: cocoa butter, heating temperature, cream, turmeric

scholarly journals PENGARUH PENAMBAHAN pH BUFFER-EKSTRAK KUNYIT, EKSRAK DAUN ASAM DAN KOMBINASI EKSTRAK KUNYIT – DAUN ASAM (Curcuma domestica Val. - Tamarindus indicia L.) TERHADAP KARAKTERISTIK KRIM

2019 ◽  
Vol 7 (3) ◽  
pp. 347
Author(s):  
I Kadek Alit Susendiana Adi ◽  
Sri Mulyani ◽  
Bambang Admadi Harsojuwono
Keyword(s):  
Phenolic Acid ◽  
Block Design ◽  
Total Phenolic ◽  
Active Ingredients ◽  
Effect Of Ph ◽  
Separation Ratio ◽  
Turmeric Extract ◽  
Randomized Block Design ◽  
Ph Buffer

This research aims to : 1) know the  effect  of pH buffer and active ingredients of turmeric extrac, tamarind leaves extract and combination turmeric–tamarind leaves extract on the characteristics of the cream produced. 2) determine the pH buffer and active ingredients of turmeric extrac, tamarind leaves extract and combination turmeric–tamarind leaves extract which produce the best cream characterstics. The study used factorial pattern randomized block design. The first factor is the addition of a buffer of the three levels,  namely pH buffer 4, 5, 6. The second factor is the amount of turmeric exctrac, tamarind leaves extract, and mixied turmeric exctrac - tamarind leaves extract. The results of the study showed that the treatment of adding pH buffer had an effect on the pH of the cream, and did not affect the homogeneity of the cream, separation ratio, dispersion, viscosity, adhesion time, total phenolic. The addition of turmeric extract, tamarind leaves extract, and combination of turmeric-tamarind leaves extract had an effect on the pH of the cream and total phenolic acid, whereas it did not affect homogeneity, separation ratio, spreadability, viscosity, adhesion time. All cream formulations meet SNI, namely homogeneity cream characteristics, separation ratio =1, pH, dispersion time, and total phenolic cream, with the best formulation at pH 4 buffer and turmeric extract namely pH cream (6,68), power spread of cream (5,39) cm, cream viscosity (20,200) cp, cream sticky time (16.90) second, and total phenolic cream (10.83) mg GAE/g. Keywords : cream, pH buffer, turmeric extrac, thamarin leaves exctrac, and  combination turmeric-thamarin leaves extrac.

scholarly journals PENGARUH PEMBERIAN PUPUK ORGANIK CAIR NIRA AREN (Arenga pinnata MERR) TERHADAP PERTUMBUHAN TANAMAN KANGKUNG DARAT (Ipomea reptans POIR)

2018 ◽  
Vol 8 (2) ◽  
pp. 50-55
Author(s):  
Lukman Arif
Keyword(s):  
Block Design ◽  
Organic Fertilizer ◽  
Leaf Length ◽  
Single Factor ◽  
Randomized Block Design ◽  
Palm Juice ◽  
Spinach Plant ◽  
Palm Sugar ◽  
Number Of Leaves ◽  
The Right

This study aims to determine to determine the effect of land spinach plant growth due to the provision of liquid organic fertilizer palm sugar and to determine the right concentration of palm sugar palm POC to the growth of land spinach plants. This experiment used a single factor randomized block design consisting of 4 replications of 4 treatments. The best experimental results on plant height and number of leaves, leaf length and leaf width aged 14 and 24 HST were influenced by the use of palm juice 40 ml / L water with a height of 19.59 cm and 32.13 cm number of leaves 6.34 and 12.25 strands, leaf length 13.71 and 15.75 while leaf widths are 1.74 and 3.48 cm.

scholarly journals Respons Pertumbuhan dan Rendemen Minyak Klon Nilam (Pogostemon cablin Benth) terhadap Aplikasi Berbagai Dosis Urea (Growth Response And Yield Of Patchouli Clones (Pogostemon Cablin Benth) On Dose Urea Various Applications)

2020 ◽  
pp. 109-119
Author(s):  
Retno Ayu Diah Pangestu ◽  
M. Tahir ◽  
Fatahillah Fatahillah
Keyword(s):  
Block Design ◽  
Dry Weight ◽  
Optimal Dose ◽  
Fertilizer Application ◽  
Control Treatment ◽  
Randomized Block Design ◽  
Best Response ◽  
Pogostemon Cablin ◽  
Wet Weight ◽  
The Right

Patchouli (Pogostemon cablin Benth) is a plant that produces essential oils and important foreign exchange earner for Indonesia. Using superior clones  with the right fertilizer application will increase the yield of patchouli oil. The research aims to obtain patchouli plants that have the best response of urea fertilization application and optimum dosage of urea for patchouli plant growth. The study was conducted at the Politeknik Negeri lampung’s teaching farm in December 2018 until May 2019. The experiment was conducted using a factorial randomized block design (RBD), consisting of two treatment factors, namely the type of urea clone. The first factor is the type of clone consisting of 2 levels, namely NPL 9 clone and Lhokseumawe clone. The second factor is the treatment of urea doses consisting of 4 levels, namely control, 250 kg.ha-1, 300 kg.ha-1, and 350 kg.ha-1. Variables observed included plant’s height, bough, diameter, number of leaves, stalk angle, chlorophyll content, wet weight of plant, wind dry weight of plant, and yield. The results of research showed  NPL 9 clone had a superior appearance and 350 kg.ha-1 of urea dose  was the optimal dose compared to other doses and could increase patchouli yield 2,3% compared to the control treatment.

scholarly journals PENGARUH PENAMBAHAN TEPUNG UBI JALAR UNGU (Ipomea batatas L. var. ayamurasaki) TERHADAP KARAKTERISTIK HEALTH-PROMOTING YOGURT

2019 ◽  
Vol 8 (4) ◽  
pp. 341
Author(s):  
Gusti Chandra Rizki ◽  
Komang Ayu Nocianitri ◽  
I Made Sugitha
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Sweet Potato ◽  
Block Design ◽  
Potato Flour ◽  
Randomized Block Design ◽  
Health Promoting ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
The Right

This research aims to identify the effect of adding purple sweet potato flour to the characteristics of health-promoting yogurt and to identify the right concentration of purple sweet potato flour to produce health-promoting yogurt with the best characteristics. This research used a Randomized Block Design (RBD) of the addition of purple sweet potato flour with the concentration of 0%, 2%, 4%, 6%, 8%. Each treatment was repeated 3 times, resulting in 15 experimental units. The data were then Analyzed of Variance (ANOVA) method and if the treatment had an effect on the variable, the Duncan Multiple Range Test (DMRT) were performed. The results showed purple sweet potato flour has significant effect to lactic acid total, pH, antioxidant activity, color, texture, and taste of health-promoting yogurt and did not significantly affect LAB total, hedonic taste, aroma, and overall acceptance. The addition of 8% purple sweet potato flour resulted in the best characteristic under the following criteria: 1.23% of lactic acid total, 3.73 of pH, 90.33% of antioxidant activity, 13.19 log CFU/ml of LAB total, pink color and indefferent color, thick texture rather like, sour taste rather like, flavor and overall acceptance rather like. Keywords: health-promoting yogurt, purple sweet potato flour, antioxidant.  

scholarly journals SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON

2019 ◽  
Vol 8 (2) ◽  
pp. 122
Author(s):  
Ida Ayu Ganitri Adnyasuari ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Randomized Block Design ◽  
The Right ◽  
Aleurites Moluccana

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.

scholarly journals OPTIMASI KUALITAS KEMBANG GULA LUNAK DARI BUAH NANAS (Ananas comosus L) KARENA PERBEDAAN KONSENTRASI SIRUP GLUKOSA DAN PUTIH TELUR

Heuristic ◽  
2016 ◽  
Vol 12 (01) ◽  
Author(s):  
Rahmat Edy Setyono ◽  
Rini Rahayu Sihmawati ◽  
Dwi Agustiyah Rosida
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Chemical Properties ◽  
Time Trial ◽  
Reducing Sugar ◽  
Ananas Comosus ◽  
Real Effect ◽  
Randomized Block Design ◽  
Glucose Syrup ◽  
The Right

The aim of this research was to know the effect of glucose syrup and albumen to quality of pineapple softcandy in physical, chemical and organoleptic and to know the right glucose syrup and albumen concentration of the making pineapple softcandy.The research used Completely Randomized Block Design, with consist of 3 level with 3 times repeat , the glucose syrup ( G) ( 35%,50%, 65%) and albumen ( A) ( 2%, 4%, 6%).Chemical properties of the test include water content, reducing sugar and physic properties such as texture and sensory testing include flavor and color. Obtained data were tested using ANOVA followed by BNT if it showed the real difference in treatment and used DMRT if there were interaction between two factor. The results of this research showed that the addition of glucose syrup and egg albumen real effect on reducing sugar levels and no real effect on the moisture content and texture of pineapple softcandy . The average sugar content is highest reduction in treatment G3A3 (35 .107%) and the lowest in treatment G1A1 (34 163%). Differences in execution time trial showed no significant differences in effect on all parameters tested. Organoleptic test results showed the majority of panelists do not like to color soft confectionery pineapple. As for the taste of the most preferred in the treatment G3A3.Kata kunci : kembang gula lunak, sirup glukosa, putih telur, buah nanas

scholarly journals Contrasts in Areas of Rubber Tree Clones in Regard to Soil and Biomass Carbon Stocks

2015 ◽  
Vol 39 (5) ◽  
pp. 1378-1385
Author(s):  
Anderson Ribeiro Diniz ◽  
Marcos Gervasio Pereira ◽  
Fabiano de Carvalho Balieiro ◽  
Eduardo Vinicius da Silva ◽  
Felipe Martini Santos ◽  
...  
Keyword(s):  
Plant Biomass ◽  
Block Design ◽  
Rubber Tree ◽  
Tree Biomass ◽  
Soil C ◽  
Randomized Block Design ◽  
C Stocks ◽  
Biomass Component ◽  
C Stock ◽  
The Right

ABSTRACT Rubber tree (Hevea brasiliensis) crop may accumulate significant amounts of carbon either in biomass or in the soil. However, a comprehensive understanding of the potential of the C stock among different rubber tree clones is still distant, since clones are typically developed to exhibit other traits, such as better yield and disease tolerance. Thus, the aim of this study was to address differences among different areas planted to rubber clones. We hypothesized that different rubber tree clones, developed to adapt to different environmental and biological constrains, diverge in terms of soil and plant biomass C stocks. Clones were compared in respect to soil C stocks at four soil depths and the total depth (0.00-0.05, 0.05-0.10, 0.10-0.20, 0.20-0.40, and 0.00-0.40 m), and in the different compartments of the tree biomass. Five different plantings of rubber clones (FX3864, FDR 5788, PMB 1, MDX 624, and CDC 312) of seven years of age were compared, which were established in a randomized block design in the experimental field in Rio de Janeiro State. No difference was observed among plantings of rubber tree clones in regard to soil C stocks, even considering the total stock from 0.00-0.40 m depth. However, the rubber tree clones were different from each other in terms of total plant C stocks, and this contrast was predominately due to only one component of the total C stock, tree biomass. For biomass C stock, the MDX 624 rubber tree clone was superior to other clones, and the stem was the biomass component which most accounted for total C biomass. The contrast among rubber clones in terms of C stock is mainly due to the biomass C stock; the aboveground (tree biomass) and the belowground (soil) compartments contributed differently to the total C stock, 36.2 and 63.8 %, respectively. Rubber trees did not differ in relation to C stocks in the soil, but the right choice of a rubber clone is a reliable approach for sequestering C from the air in the biomass of trees.

Sign in / Sign up

Export Citation Format

Share Document