Formulasi sediaan Cuka Buah Kopi Menggunakan Ragi (Saccharomyces cerevisiae) dan Bakteri (Acetobacter aceti)

2021 ◽  
Vol 1 (1) ◽  
pp. 38-45
Author(s):  
Fathan Said R ◽  
Gita Cahya Eka Darma ◽  
Reza Abdul Kodir
Keyword(s):  
Acetic Acid ◽  
Fruits And Vegetables ◽  
Sweet Taste ◽  
The Body ◽  
Test Results ◽  
Acetobacter Aceti ◽  
Alcohol Fermentation ◽  
Alcohol Content ◽  
Coffee Pulp ◽  
Coffee Pulp Waste

Abstract. Indonesia is the third largest coffee producing country in the world, with a variety of compounds that are beneficial to the body. Vinegar fermentation is one way to add value to the benefits of fruits and vegetables because it can form useful new chemical compounds. Vinegar has a variety of benefits that have been studied such as reducing hyperglycemia, hyperinsulinemia, hyperlipidemia and obesity. Previous research in 2013 had made acetic acid from Arabica coffee pulp waste. This study aims to obtain a coffee fruit vinegar formula that conforms to the quality standards of acetic acid SNI 01-4371-1996. The material used is whole coffee with a two-stage fermentation method, namely alcohol fermentation using S. cerevisiae for 4 days and vinegar fermentation using A. aceti for 3 days. The results showed that the formula with 25% coffee fruit and 20% sugar is the best formula compared to other formulas with organoleptic test results in brown, sour and sweet taste and a little distinctive aroma of coffee, 5.03% acetic acid content, 0% alcohol content, pH 3,242. Abstrak. Indonesia merupakan negara ketiga penghasil kopi terbesar di dunia, dengan berbagai kandungan senyawa yang bermanfaat bagi tubuh. Fermentasi cuka merupakan salah satu cara untuk menambah nilai manfaat dari buah dan sayur karena dapat membentuk senyawa kimia baru yang bermanfaat. Cuka memiliki berbagai manfaat yang telah diteliti seperti menurunkan hiperglikemia, hiperinsulinemia, hiperlipidemia dan obesitas. Penelitian sebelumnya pada tahun 2013 telah dilakukan pembuatan asam asetat dari limbah cair kulit kopi arabika. Penelitian ini bertujuan untuk mendapatkan formula cuka buah kopi yang sesuai standar mutu asam asetat SNI 01-4371-1996. Bahan yang digunakan adalah buah kopi secara utuh dengan metode fermentasi dua tahap yaitu fermentasi alkohol menggunakan S. cerevisiae selama 4 hari dan fermentasi cuka menggunakan         A. aceti selama 3 hari. Hasil penelitian menunjukan bahwa formula dengan 25% buah kopi dan 20% gula merupakan formula terbaik dibandingkan dengan formula lain dengan hasil uji organoleptis berwarna coklat, rasa asam dan manis serta sedikit aroma khas kopi, kadar asam asetat 5,053%, kadar alkohol 0%, pH 3,242.

scholarly journals Design of Alcohol Percent Detection Devices for Food Based on Arduino Uno

2020 ◽  
Vol 5 (2) ◽  
pp. 113-119
Author(s):  
Fera Anugreni ◽  
Rudi Arif Candra ◽  
Hasbaini Ben ◽  
Hardisal ◽  
Fardiansyah Adami ◽  
...  
Keyword(s):  
Sweet Taste ◽  
The Body ◽  
Traditional Food ◽  
Test Results ◽  
Alcohol Content ◽  
Measuring Device ◽  
Arduino Uno ◽  
Banana Leaves ◽  
Percentage Data ◽  
Control Part

Tape is a traditional food that is consumed by many people. Tape made using yeast by fermenting for 3-4 days covered with banana leaves to produce a sweet taste. Besides that the tape also contains alcohol from the fermentation of yeast and rice, if you consume too much tape, the body will feel hot because it does not know what percentage of the alcohol contained in the tape. To overcome such a thing, it is necessary to design a measuring device for alcohol content on food tape in order to know the percentage of alcohol on the tape. The Arduino Uno-based Alcohol Percentage Detection Device Design Series consists of three parts, namely the input part, the control part and the display part. Created to simplify the process of designing Alcohol Percentage Detection Devices on Food based on Arduino Uno. Where the MQ3 sensor is used as an input to get the alcohol percentage from the tape, Arduino Uno can be programmed in real time and the percentage data results will be displayed on LCD I2 Inc. Based on the test results it can be concluded that the MQ3 sensor which functions as an input and outputs sound in the form of a buzzer. The LCD functions as showing the percentage of alcohol on the tape. Tests that have been carried out get the results of the percentage of alcohol content on tape with five consecutive days of testing with an average of 22%, 39%, 46%, 57%, and 67%.

scholarly journals Pemanfaatan Limbah Padat Sari Apel sebagai Bahan Baku Cuka Apel Menggunakan Metode Backslop

2019 ◽  
Vol 2 (1) ◽  
pp. 136
Author(s):  
Alvianty Novitasari ◽  
Warkoyo Warkoyo ◽  
Sri Winarsih
Keyword(s):  
Acetic Acid ◽  
Phase Ii ◽  
Fermentation Process ◽  
Ph Value ◽  
Raw Material ◽  
Soluble Solids ◽  
Acetobacter Aceti ◽  
Alcohol Content ◽  
Apple Cider ◽  
Factor I

Solid wasted of apple cider containing a lot of compounds such as carbohydrates, glucose, malic acid, and flavonoids. The purpose of this research is to utilize the solid wasted of apple cider as the raw material of apple vinegar. The fermentation process of making apple vinegar in this research using the backstop method. This research consists of 2 steps of the fermentation process. The first step of fermentation using yeast to transform sugar into alcohol. Second step fermentation is a continuance of first step fermentation with the addition of apple vinegar backstop culture which contain Acetobacter aceti with density 4 x 107cfu / ml to transform alcohol to acetic acid. This research uses simple and factorial Randomized Block Design (RBD). Fermentation phase I using simple RBD with the proportion of apple raw material (solid wasted of apple cider: apple) 100% : 0%; 75%: 25%; 50%: 50%; 25%: 75% as factor I. Fermentation phase II using factorial RBD with the combination of factor I and the addition of apple vinegar backstop with concentration 5%, 10%, and 15% as factor II. The results showed that during the first step fermentation process the raw material proportion of apple (solid wasted of apple cider: apple) affected total soluble solids, pH value, and alcohol content. Fermentation phase II showed an interaction between the proportion of the raw material of apple (apple cider waste: apple) and the addition of backstop apple vinegar concentration to total dissolved solids, alcohol content, acetic acid, except pH value. The best results showed treatment with apple material proportion (25% solid wasted of apple cider: 75% apple) and addition of apple vinegar backstop concentration 15 % produce 4.6 g / 100ml acetic acid, 4% soluble solids total, pH value of 3.4 and alcohol residue of 0% (v/v), with colorful organoleptic results quite appealing, the scent is sufficient, and preferences are favored by the panelists.

scholarly journals Utilization of Eco-Enzymes from Fruit Skin Waste as Hand Sanitizer

2021 ◽  
Vol 5 (3) ◽  
Author(s):  
Rusdianasari Rusdianasari ◽  
Adi Syakdani ◽  
Muhammad Zaman ◽  
Muhammad Zaman ◽  
Febby Fitria Sari ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Organic Waste ◽  
Fruits And Vegetables ◽  
Ph Value ◽  
Screening Tests ◽  
Alcohol Content ◽  
Brown Sugar ◽  
Fermentation Time ◽  
Hand Sanitizer ◽  
Fruit Skin

Eco-enzyme is a multifunctional liquid produced from fermentation of waste or organic waste, brown sugar or granulated sugar, and water. Fermentation of  eco-enzymes  is carried out for ±3 months. The length of time fermentation affects color, aroma and pH. The  resultingeco-enzyme liquid is dark brown and has a strong fresh sour aroma.  Eco-enzymeliquid has an alcohol content and acetic acid. Alcohol and acetic acid are produced from the bacterial metabolic process that is naturally present in the rest of fruits and vegetables. Variations in the fermentation time of eco-enzymes  used are 2.5 months and 3 months. Analysis conducted on  eco-enzymes  include pH tests and phytochemical screening  tests. The pH value obtained in  eco-eznyme  2.5 months is 3, while the pH value in  eco-eznyme  3 months is 1.5. Eco-enzymes  with a fermentation time of 3 months contain alkaloid compounds, flavonoids, saponins, and tannins. In this study  Eco-eznyme  was used as a hand sanitizer  spray by diluting the eco-enzyme with aquadest. The dilution ratios used vary for each sample: 1:40, 2:40, 3:40, 4:40, 5:40. Analysis conducted on  hand sanitizer spray include pH test, organoleptic test, and antibacterial activity test. Based on the results of the analysis, not all hand sanitizer samples meet SNI standards, the best samples obtained in hand sanitizer with an eco-enzyme fermentation time of 3 months and a dilution ratio of 5: 40. The results of the analysis showed that the value of pH 5, the level of aroma fondness in hand sanitizer 2.40, the favorite color level 2.46

Results of the Sweet Taste Cognitive Threshold Test of 38 Peoples who Participated in the Sweet Teste Test using Teste-Disks at the University Festival

2020 ◽  
pp. 9-12
Author(s):  
Mayumi Hirabayashi ◽  
Akemi Ito ◽  
Naomi Katayama
Keyword(s):  
Blood Glucose ◽  
Eating Habits ◽  
Sweet Taste ◽  
The Body ◽  
Test Results ◽  
Perception Threshold ◽  
Sugar Intake ◽  
Threshold Test ◽  
Acceptable Range ◽  
The University

Although sugar intake did not directly lead to diabetes, the results will vary depending on age, sex, individual differences, and the nature of sugar ingested.However, the change in blood glucose level and the accumulation of fat in the body cannot neglected about the sugar intake. Also, if the sweetness recognition threshold increases, the intake of sugar may increase. Therefore, the purpose of this study was to conduct a sweetness cognitive threshold test to understand the sensitivity of the general public to sweetness. The acceptable range (sugar concentration of 2.5% or less) was 25 out of 38 participants who recognized sweetness, 65.8% of the total. Two of the 14 male participants were unrecognizable even at the sweetest concentration of 80.0%. Females had better sweetness perception threshold results than males. In the future, we think it would be good to use a questionnaire to investigate the usual eating habits and compare it with the wetness cognitive threshold test results.

A Review on Isolation of Acetobacter and Production of Vinegar From Pineapple and Papaya Waste (Peels) Using Acetobacter aceti

2021 ◽  
pp. 272-287
Author(s):  
B. Praveena ◽  
R. Sonashree ◽  
Rashmi R. Halbavi ◽  
J. Bhavana ◽  
Shamsiya Rizwana ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Fruits And Vegetables ◽  
Cost Effective ◽  
Acetic Acid Bacteria ◽  
Acetobacter Aceti ◽  
Natural Sources ◽  
Environmental Deterioration ◽  
Fruit Wastes

India is the second-largest producer of contemporary fruits and vegetables. This leads to generation of a large amount of waste, both solid and liquid. This waste is incautiously or carelessly being thrown without any treatment promoting environmental deterioration. The chapter deals with how these fruit wastes, especially pineapple and papaya peels, which are usually discarded during the processing or consumption of the fruit, are useful in preparation of vinegar, which is termed as a useful product from waste. It also discussed the general characteristics of Acetic acid bacteria, importance of the bacteria, and how it can be isolated by natural sources, which is cost effective. So, the waste peels generated after consuming the fruits and vegetables need not be discarded as waste; instead, it can be used in so many ways to produce useful products.

scholarly journals Analisis Kadar Asam Asetat Dalam Media Limbah Fermentasi Biji Kakao Akibat Penambahan Konsentrasi Acetobacter Aceti Dan Waktu Inkubasi

2017 ◽  
Vol 23 (1) ◽  
pp. 67-72
Author(s):  
Wiwik Kusmawati
Keyword(s):  
Acetic Acid ◽  
Incubation Time ◽  
Acid Content ◽  
The Other ◽  
Test Results ◽  
Acetobacter Aceti ◽  
Cocoa Beans ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

This study aims to determine the effect of Acetobacteraceti concentration and incubation time on levels of acetic acid in the vinegar fermentation of cocoa beans waste media. This study uses a completely randomized design (CRD) arranged as factorial, consisting of two factors and repeated three times. The frst factor is the concentration of Acetobacteraceti which consists of three levels, namely Acetobacteraceti starter concentration of 10% (A1), 13% (A2) and 16% (A3). While the second factor is the time of incubation for 6 days (W1), 8 days (W2) and 10 days (W3). Results of analysis of variance showed that the concentration of Acetobacteraceti and incubation time affect the concentration of acetic acid in the vinegar fermentation of cocoa beans waste media. While Duncan’s test results showed the treatment inoculation 13% starter Acetobacteraceti with 6 days of incubation time signifcantly different from the other treatments with maximum acetic acid content is 4,02%. So that these results meet the standards of vinegar.

PENGEMBANGAN BAHAN AJAR IPA SMP PADA TEMA ENERGI DALAM TUBUH MENGGUNAKAN METODE 4STMD

EDUSAINS ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 166-175
Author(s):  
Gia Juniar Nur Wahidah ◽  
Sjaeful Anwar
Keyword(s):  
Concept Maps ◽  
The Body ◽  
Instructional Materials ◽  
Teaching Material ◽  
Test Results ◽  
Teaching Materials ◽  
Eligibility Criteria ◽  
Material Development ◽  
Selection Step ◽  
Selection Of

Abstract This research aims to produce science teaching materials in junior level with Energy in The Body as the theme using Four Steps Teaching Material Development  (4STMD). The material is presented in an integrated way so that students can  think holistically and contextually. The method used in this study is Research and Development. In this R&D methods is used 4STMD. There are four steps done on the development of teaching materials, the selection step, structuring step, characterization, and didactic reduction. Selection step includes the selection of indicators in accordance with the demands of the curriculum which is then developed with the selection of concepts and values that are integrated with the concept of science. Structuring step includes make macro structures, concept maps, and multiple representations. Characterization's step includes preparation instruments, then  trial to students to identify difficult concepts. The last, didactic reduction was done by neglect and the annotations in the form of sketches.The test results readability aspect instructional materials lead to the conclusion that by determining the main idea, the legibility of teaching materials reached 67%, with moderate readability criteria. Test results of feasibility aspects based on the results of questionnaires to the 11 teachers lead to the conclusion that the overall, level of eligibility teaching materials reached 91% with the eligibility criteria well. Keywords: teaching materials; energy; 4STMD Abstrak Penelitian ini bertujuan untuk menghasilkan bahan ajar IPA SMP pada tema Energi dalam Tubuh menggunakan metode Four Steps Teaching Material Development (4STMD). Materi disajikan secara terpadu sehingga memacu siswa untuk berpikir secara holistik dan kontekstual. Metode penelitian yang digunakan pada penelitian ini adalah metode penelitian dan pengembangan. Dalam penelitian dan pengembangan yang ini, digunakan metode Four Steps Teaching Material Development (4STMD). Terdapat empat tahap yang dilakukan pada pengembangan bahan ajar, yakni tahap seleksi, strukturisasi, karakterisasi, dan reduksi didaktik. Tahap seleksi meliputi pemilihan indikator yang sesuai dengan tuntutan kurikulum yang kemudian dikembangkan dengan pemilihan konsep dan nilai yang diintegrasikan dengan konsep IPA. Tahap strukturisasi meliputi pembuatan struktur makro, peta konsep, dan multipel representasi dari materi. Tahap karakterisasi meliputi penyusunan instrumen karakterisasi, kemudian uji coba kepada siswa untuk mengidentifikasi konsep sulit. Tahap terakhir, yaitu reduksi didaktik konsep terhadap konsep sulit. Reduksi didaktik yang dilakukan berupa pengabaian dan penggunaan penjelasan berupa sketsa. Hasil uji aspek keterbacaan bahan ajar menghasilkan kesimpulan bahwa berdasarkan penentuan ide pokok, keterbacaan bahan ajar mencapai 67%, dengan kriteria keterbacaan tinggi. Hasil uji aspek kelayakan berdasarkan hasil angket terhadap 11 orang guru menghasilkan kesimpulan bahwa secara keseluruhan tingkat kelayakan bahan ajar mencapai 91% dengan kriteria kelayakan baik sekali. Kata Kunci: bahan ajar; energi; 4STMD  Permalink/DOI: http://dx.doi.org/10.15408/es.v8i2.2039  

Perception of the risk of contamination through feeding in pregnant and breastfeeding women

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
M Company-Morales ◽  
A Fontalba-Navas ◽  
M F Rubio-Jimenez ◽  
V Gil-Aguilar ◽  
J P Arrebola
Keyword(s):  
Fruits And Vegetables ◽  
Cumulative Effect ◽  
The Body ◽  
Primary Data ◽  
Toxic Substances ◽  
Large Fish ◽  
Structured Interviews ◽  
Chemical Substances ◽  
Synthetic Chemicals ◽  
Harmful Effects

Abstract Introduction Persistent Toxic Substances (PTS) are substances that are characterized by the cumulative effect at low doses inside the body. Exposure to PTS in pregnant and breastfeeding women, through food consumption, shows various harmful effects on the health of the mother, the fetus and the baby. The objective of this article is to analyze how pregnant and breastfeeding women perceive the presence of chemical substances in food and reflect on the accumulation, transmission and elimination of these substances. Methodology Descriptive and interpretive study under the qualitative research paradigm following a phenomenological and ethnographic perspective. As instruments to obtain the primary data we rely on 111 semi-structured interviews with pregnant and breastfeeding women, 4 focused ethnographies, 8 focus groups (63 women), 71 feeding diaries, 71 free listings. To encode the content of the speeches of pregnant and nursing women we rely on the N-Vivo 12 software. Results Pregnant and breastfeeding women are concerned about food quality controls. Women trust on local and seasonal foods such as fresh fruits and vegetables from non-extensive crops and close to their home. Foods that produce distrust in women are processed, packaged foods, red meat and large fish. The latter foods promote in women a perception of risk of contamination by chemical substances, manifesting a defenseless situation to maintain a diet without contaminants. Conclusions Pregnant and breastfeeding women in Spain have no information on the risk and danger of synthetic chemicals or PTS, with the exception of certain toxic substances such as mercury present in large fish. Women maintain a duality in their own care and that of the fetus or child. This circumstance implies that the women interviewed believe that PTS and synthetic chemicals may have different harmful effects on the mother and the degree of growth of the fetus and, subsequently, of the baby. Key messages Future mothers are worried about the type of product they eat, knowing that food influences healthy growth and development of the fetus. Pregnant and breastfeeding women often distrust “processed” or “industrial” foods, which they tend to associate with low quality and large amounts of additives and chemical substances.

scholarly journals Association between Serum Concentration of Carotenoid and Visceral Fat

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 912
Author(s):  
Mai Matsumoto ◽  
Hiroyuki Suganuma ◽  
Naoki Ozato ◽  
Sunao Shimizu ◽  
Mitsuhiro Katashima ◽  
...  
Keyword(s):  
Cardiovascular Diseases ◽  
Visceral Fat ◽  
Fruits And Vegetables ◽  
Beta Carotene ◽  
The Body ◽  
Healthy Individuals ◽  
Health Checkup ◽  
Visceral Fat Area ◽  
The Relationship ◽  
Aomori Prefecture

Consumption of fruits and vegetables rich in carotenoids has been widely reported to prevent cardiovascular diseases. However, the relationship between serum carotenoid concentrations and visceral fat area (VFA), which is considered a better predictor of cardiovascular diseases than the body-mass index (BMI) and waist circumference, remains unclear. Therefore, we examined the relationship in healthy individuals in their 20s or older, stratified by sex and age, to compare the relationship between serum carotenoid concentrations and VFA and BMI. The study was conducted on 805 people, the residents in Hirosaki city, Aomori prefecture, who underwent a health checkup. An inverse relationship between serum carotenoid concentrations and VFA and BMI was observed only in women. In addition, the results were independent of the intake of dietary fiber, which is mainly supplied from vegetables as well as carotenoids. This suggests that consumption of a diet rich in carotenoids (especially lutein and beta-carotene) is associated with lower VFA, which is a good predictor of cardiovascular disease, especially in women. This study is the first to comprehensively evaluate the association between serum carotenoid levels and VFA in healthy individuals.

Durability of Red Mud Based Geopolymer Paste in Acid Solutions

2016 ◽  
Vol 866 ◽  
pp. 99-105 ◽  
Author(s):  
Smita Singh ◽  
M.U. Aswath ◽  
R.V. Ranganath
Keyword(s):  
Mechanical Properties ◽  
Acetic Acid ◽  
Fly Ash ◽  
Red Mud ◽  
Acetic Acid Solution ◽  
Strength Loss ◽  
Acid Solutions ◽  
Test Results ◽  
Acid Attack ◽  
Geopolymer Paste

The present investigation is on the effect of red mud on the mechanical properties and durability of the geopolymer paste in sulphuric and acetic acid solution. Red mud and fly ash were used to form the geopolymer paste along with the alkalies. The variation of red mud in the paste composition was from 0% to 90%. Cylindrical shaped specimens of 1 inch diameter and 1 inch height were prepared. The specimens were immersed in 5% sulphuric acid and 5% acetic acid for 1, 7, 14, 28, 56 and 84 days and tested for weight loss, visual deformation, strength loss and colour of the solvent, based on the procedure specified by ASTM C 267 – 01. SEM/EDX Tests were performed on the geopolymer specimens. Test results show that initially, the strength of the geopolymer increased upon the addition of red mud. The strength was maximum when the percentage of red mud was 30%. The maximum strength obtained was 38 MPa for the paste containing 30% red mud using 10M alkali solution as against 31.69 MPa, when only fly ash was used. Geopolymer paste containing 30% and 50% red mud showed better resistance to acid attack. The strength loss was minimum for the samples containing 30% red mud in both inorganic and organic acid i.e. sulphuric and acetic acid.

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