scholarly journals Karakteristik Mutu Sirup Bit dengan Penambahan Carboxymethyl Cellulose

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Pika Yulia Putri ◽  
Yusmarini Yusmarini ◽  
Dewi Fortuna Ayu
Keyword(s):  
Analysis Of Variance ◽  
Carboxymethyl Cellulose ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Purple Colour ◽  
Beet Root ◽  
Total Dissolved Solid ◽  
Sucrose Level ◽  
Range Test

This research aimed to study the influence of addition of carboxymethyl cellulose (CMC) and to get the best CMC concentration in making of beet syrup. The research was conducted with five treatments and three replications. The treatments in this study were CMC addition of 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%. Data were statistically analyzed by using analysis of variance and followed by duncan new multiple range test at level 5%. The result of analysis of variance showed that the influence of CMC had significantly affected pH, total dissolved solid, sucrose level, and viscosity. The treatment also significantly effected aroma and hedonic test, but didn’t significantly affected colour and flavor of beet syrup. Based on this research, the best treatment was syrup with 0.9% CMC addition which had pH 5.75, total dissolved solids 71.16°brix, viscosity 351.56 cP, and sucrose level 69.68%. Characteristics of best treatment syrup based on descriptive test were red purple colour, beet root flavor, sweet taste, thick, and on hedonic test was favored by panelists.Keywords: Syrup, beet root, carboxymethyl cellulose (CMC)

Combination of Carbonated Aloe Vera Drink with Lemon Juice

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Jefrianta Demu Geri ◽  
Dewi Fortuna Ayu ◽  
Noviar Harun
Keyword(s):  
Vitamin C ◽  
Aloe Vera ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Lemon Juice ◽  
Dissolved Solids ◽  
Combination Treatments ◽  
Randomized Design ◽  
Yellow Color ◽  
Range Test

The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera and 10% lemon juice), L2 (80% carbonated aloe vera and 20% lemon juice), L3 (70% carbonated aloe vera and 30% lemon juice), and L4 (60% carbonated aloe vera and 40% lemon juice). Data were statistically analyzed by using analysis of variance (ANOVA) and followed by duncan new multiple range test (DNMRT) at level 5%. The combination treatments of carbonated aloe vera drinks and lemon juice had a significant effect on acidity (pH), vitamin C, total dissolved solids, and descriptive and hedonic sensory assessment. The best treatment from the research was L3 (70% carbonated aloe vera and 30% lemon juice) with pH of 4.26, vitamin C of 19.97 mg, and total dissolved solids of 14.34°brix. The overall sensory test result preferred by panelists with descriptions of yellow color, lemon flavor, and had a slightly sweet taste.

scholarly journals PENGARUH KONSENTRASI JUS DAUN PEGAGAN DAN PERBANDINGAN CMC DENGAN MAIZENA TERHADAP KARAKTERITIK SORBET

2018 ◽  
Vol 7 (1) ◽  
pp. 33
Author(s):  
Ida Susilowati ◽  
Putu Ari Sandhi W ◽  
I Desak Putu Kartika Pratiwi
Keyword(s):  
Antioxidant Activity ◽  
Analysis Of Variance ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Green Color ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
The Right

This research was conducted to determine the effect of pegagan juice and the ratio of CMC with maizena to produced the best characteristics of sorbet and to know the concentration of pegagan juice and the ratio of CMC with the right maizena to produced the best characteristics of sorbet. This study used a Completely Randomized Design (CRD) factorial consisting of two factors, the first factor is concentration of pegagan juice as follow 5%, 7,5%, 10% and the second factors is ratio of CMC with maizena as follow 0:1, 0,25:0,72, 0,5:0,5, 0,75:0,25, 1:0. The data obtained were analyzed by analysis of variance and if the treatment have an effect on the parameters observed then continued with Duncan test. The results showed that the best characteristic of sorbet at 10% of pegagan juice concentration and the ratio of CMC with maizena 0.75: 0.25 with the criteria of antioxidant activity 53.50%, Total dissolved solids 210Brix, melting power 61%, green color, sweet taste and a sense of pegagan rather strong and rather soft texture.

scholarly journals ALAT UKUR TDS (TOTAL DISSOLVED SOLID) AIR GARAM DENGAN RESISTIF SEBAGAI INDIKATOR

2016 ◽  
Vol 19 (1) ◽  
pp. 9
Author(s):  
Aloisius Wisnu Lalita Dewa ◽  
Priyo Sasmoko
Keyword(s):  
Water Quality ◽  
Salt Water ◽  
Digital Signal ◽  
Alternating Current ◽  
Total Dissolved Solids ◽  
Analog Signal ◽  
Dissolved Solids ◽  
Factory Production ◽  
Total Dissolved Solid ◽  
Reading Distance

Aloisius Wisnu Lalita Dewa, Priyo Sasmoko  in this paper explain that, physical water quality can be identified in various ways, one of which is measuring the amount of solute called Total Dissolved Solid (TDS). This study aims to design and make a TDS solution by using two electrodes as sensors. These two electrodes flow alternating current and negative values alternately into water. Analog signal in the form of voltage is read by the microcontroller by converting it into a digital signal, then the microcontroller processes the data and displays the TDS value. Tests are carried out by measuring the same solution using TDS meters and salt water TDS. Testing starts from a solution of 175 ppm to 8500 ppm. Making solutions based on TDS meter factory production. The results of salt water TDS measurements showed that the measured tds values increased from 173 ppm to 8007 ppm. Error reading at 8500 ppm, this is because the reading distance of salt water TDS is only up to 8260 ppm. Keywords : TDS, conductivity, electroda, measurement device.ReferencesMalvino. 1995. Prinsip-prinsip Elektronkai. Jakarta : Erlangga.Rusmadi, Dedy. 2001. Mengenal Komponen Elektronika. Bandung : Pionir JayaSumariyah, Yulianto. T, Priyono J, 2006. Rancang Bangun Sistem Pengukur Konduktivitas Larutan Elektrolit Menggunakan Mikrokontoler AT89C51. Program Studi Fisika Fakultas MIPA Universitas Diponegoro. Semarang.Utomo, D. 2012. Alat pengukur resistansi konduktivitas. dan Total dissolved solids air dengan Teknik dorong-tarik. Program Studi Sistem Komputer. Fakultas Teknik Elektronika dan Komputer. Universitas Kristen Satya Wacana. Salatiga.Wiono.A,Rahmawati. E, 2014.  Perancangan Dan Pembuatan Alat Ukur Konduktivitas Larutan Berbasis Mikrokontroler. Program Studi Fisika Fakultas MIPA Universitas Negeri Surabaya. Surabaya

Optimization of Apparent Peak Viscosity in Carboxymethyl Cellulose Fracturing Fluid: Interactions of High Total Dissolved Solids, pH Value, and Crosslinker Concentration

SPE Journal ◽  
2016 ◽  
Vol 22 (02) ◽  
pp. 615-621 ◽  
Author(s):  
N. E. Pica ◽  
C.. Terry ◽  
K.. Carlson
Keyword(s):  
Carboxymethyl Cellulose ◽  
Oil And Gas ◽  
Produced Water ◽  
Ph Value ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Service Companies ◽  
Polymer Loading ◽  
Crosslinker Concentration ◽  
Reducing Costs

Summary It has been common practice to use a freshwater source (either ground water or surface water) as the base fluid for hydraulic fracturing with crosslinked-gel fluids. Currently, oil and gas operators are beginning to reuse and recycle the main byproduct of oil extraction, which is produced water. However, because of the high variability of produced-water quality (temporal and spatial), and the high content of total dissolved solids (TDS), the viscosity targets for the fluid can be difficult to achieve. The research described in this paper examines the sensitivity of higher-salinity waters to several variables related to the gel-formation process. The polymer used for the gel fluid was a carboxymethyl cellulose (CMC) derivative, and zirconium (Zr) was used as the crosslinking metal. Rheology experiments were conducted at different pH values, polymer loading, and crosslinker concentrations. The outcome of this research is presented in 3D contour-peak-viscosity maps that can be used by oil and gas operators and service companies to optimize the chemicals that are applied, thus reducing costs.

scholarly journals Pengaruh Penambahan Natrium Benzoat dan Suhu Penyimpan Terhadap Mutu Minuman Herbal Cabe Jamu Cair

Rekayasa ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 77-81
Author(s):  
Millatul Ulya ◽  
Nadiyah Ferah Aronika ◽  
Khoirul Hidayat
Keyword(s):  
Analysis Of Variance ◽  
Sodium Benzoate ◽  
Storage Temperature ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Piper Retrofractum ◽  
And Storage

Minuman herbal cabe jamu cair merupakan inovasi produk baru yang masih perlu dikaji tentang metode pengawetannya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi natrium benzoat dan suhu penyimpanan terhadap mutu minuman herbal cabe jamu cair. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu pengaruh konsentrasi natrium benzoat (0 ppm, 200 ppm, 300 ppm) dan suhu penyimpanan (35 dan 45 °C). Hasil analysis of variance menunjukkan konsentrasi natrium benzoat berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT), warna dan total mikroba. Suhu penyimpanan berpengaruh nyata (Pkurang dari 0,05) terhadap total padatan terlarut (TPT), warna, dan total mikroba. Interaksi antara konsentrasi natrium benzoat dan suhu penyimpanan berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT).Kata Kunci: Cabe jamu, natrium benzoat, suhu penyimpanan, mutuEffect of Sodium Benzonate Addition and Storage Temperature on Quality of Piper Retrofractum Vahl Liquid Herbal DrinkABSTRACTPiper retrofractum vahl liquid herbal drink is an innovation of new products need to research about the method. This research aims to determine the effect of sodium benzoate addition and storage temperature on quality of piper retrofractum vahl liquid herbal drink. The design used in this study was a completely randomized design (CRD) with 2 factors, namely the effect of sodium benzoate concentration (0 ppm, 200 ppm, 300 ppm) and storage temperature (35°C and 45°C). The results analysis of variance shows that the concentration of sodium benzoate has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. Storage temperature has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. The interaction between sodium benzoate concentration and storage temperature was a significant effect (P less than 0.05) to total dissolved solids (TDS).Keywords: piper retrofractum vahl, sodium benzoate, storage temperature, quality .

Indices of Productivity in British Columbia Lakes

1956 ◽  
Vol 13 (4) ◽  
pp. 515-540 ◽  
Author(s):  
T. G. Northcote ◽  
P. A. Larkin
Keyword(s):  
British Columbia ◽  
Total Dissolved Solids ◽  
Solid Content ◽  
General Level ◽  
Bottom Fauna ◽  
Significant Relation ◽  
Dissolved Solids ◽  
Hyperbolic Curve ◽  
Total Dissolved Solid ◽  
Physical And Chemical

The relation between physical and chemical indices of production and standard crops of plankton, bottom fauna and fish was examined in 100 British Columbia lakes. A significant increase in plankton and fish quantities with increase in total dissolved solid content of lake waters was demonstrated and a similar relationship suggested for bottom fauna. Although the general form of the relationship between mean depth and plankton, and between bottom fauna and fish quantity, suggested a hyperbolic curve with larger quantities in lakes of low mean depth, the only generalization which seemed justified was that quantities of fauna from lakes of great mean depth were never as high as those found in some lakes of low mean depth. No significant relation was found between intensity and length of growing season and quantities of plankton, bottom fauna or fish, although a significant relationship was demonstrated between summer epilimnion temperature and plankton.In a multiple regression analysis using all lakes the predominance of total dissolved solids over mean depth in affecting summed indices of lake fauna was shown. However for lakes in the southern interior plateau, one of the 9 regions distinguished in British Columbia, no significant relation could be demonstrated between mean depth or total dissolved solids and summed indices of fauna or plankton alone. Thus total dissolved solid content of the water appeared to be the most important factor in determining the general level of productivity in lakes studied throughout the province, although within a region neither total dissolved solids nor mean depth could be used either singly or together to predict plankton, bottom fauna or fish quantities.

scholarly journals PENGEMBANGAN MINUMAN TEH HITAM DENGAN DAUN KELOR (MORINGA OLEIFERA L) SEBAGAI MINUMAN MENYEGARKAN

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Yessy Friskilla ◽  
Rahmawati Rahmawati
Keyword(s):  
Analysis Of Variance ◽  
Moringa Oleifera ◽  
Black Tea ◽  
Total Dissolved Solids ◽  
Total Soluble Solid ◽  
Test Results ◽  
Dissolved Solids ◽  
Know How ◽  
Soluble Solid

Minuman teh merupakan minuman yang digemari hampir semua golongan umur karena selain memberikan efek menyegarkan juga mempunyai manfaat kesehatan. Saat ini pemanfaatan daun kelor sebagai produk makanan minuman karena manfaatnya yang baik untuk kesehatan sedang berkembang. Berdasarkan hal tersebut, maka dibuat pengembangan minuman teh hitam dengan daun kelor. Untuk mengetahui mutu teh hitam daun kelor, maka dibuat berbagai formulasi. Tujuan penelitian untuk mengetahui bagaimana pengaruh formulasi daun kelor dan teh hitam terhadap mutu teh yang dihasilkan. Formulasi  daun kelor dengan teh hitam, yaitu 75:25, 80:20, 85:15, 90:10, 95:5. Data dianalisis dengan analisis varian (ANAVA). Jika hasil uji ANAVA menunjukkan perbedaan nyata maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan formulasi daun kelor dengan teh hitam berbeda nyata (α = 0,05) terhadap kekentalan, kadar karbohidrat, total padatan terlarut, kadar tanin, warna dan rasa secara organoleptik. Formulasi teh daun kelor teh hitam 85:15 paling disukai. Minuman  ini berwarna  coklat, beraroma agak langu, dan berasa agak sepat, dengan kekentalan 1,90 cP, kadar air 3,21%, abu 7,51%, lemak 1,12%, protein 8,68%, karbohidrat 8,02%, pH 7,18, total padatan terlarut 5,31% dan kadar tanin 3,89 ppm. Disarankan untuk membuat teh hitam daun kelor dalam bentuk teh celup sehingga penyajiannya menjadi lebih cepat, mudah dan praktis.Kata kunci : teh hitam, daun kelor, minuman menyegarkan AbstractTea is a favorite drink from children to adults because tea provides a refreshing effect and health benefits. Currently the utilization of Moringa leaves as a food or beverage product is growing because of its good benefits for health. Based on this, then made the development of black tea drinks with moringa leaves. To determine the quality of black tea with moringa leaves, then made various formulations products. The purpose of this research is to know how the effect of leaf and black tea formulation on the quality of tea produced. Moringa leaf formulation with black tea, which are 75:25, 80:20, 85:15, 90:10, 95: 5. Data were analyzed by analysis of variance (ANAVA). If the ANAVA test results showed that there are significantly differences, then proceed with Duncan test. The results showed that moringa leaves with black tea formulation were significantly different (α = 0,05) to viscosity, carbohydrate, total soluble solid, tannin contents, color and taste organoleptically. The moringa leaves and black tea formulation 85:15 is most preferred. This drink is brown, slightly flavored and slightly bitter, with 1.90 cP thickness, 3.21% moisture, 7.51% ash, 1.12% fat, 8.68% protein, 8.02 carbohydrates % contents, pH 7.18, total dissolved solids 5,31% and tannin 3,89 ppm. It is advisable to make black tea moringa leaves in the form of tea bags. It will becomes faster, easier and practical when consumed.Keywords : black tea, moringa leaves, formulation 

scholarly journals PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF SAPODILLA (Achras zapota L.) JAM BASED ON PECTIN AND SUCROSE ADDITION

2016 ◽  
Vol 6 (2) ◽  
pp. 88-100 ◽  
Author(s):  
Yogi Harto ◽  
Yessy Rosalina ◽  
Laili Susanti
Keyword(s):  
Experimental Data ◽  
Chemical Analysis ◽  
Factorial Design ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Organoleptic Properties ◽  
Dissolved Solids ◽  
Physical Chemical ◽  
Red Color ◽  
Acceptance Score

This study was carried out to investigate the effect of sucrose and pectin on physical, chemical and organoleptic properties of sapodilla jam and to determine the best treatment in accordance with SNI. The evaluation consisted of a 2 X 3 factorial design with three replicates, two Pectin concentrations (0.5%, 0.7%) and three sugar concentrations (35%, 45%, 55%). Experimental data were subjected to ANOVA test followed by Tukey's test 5%. The results showed the proportion of pectin and sugar have significantly different impact on color, aroma, taste, a smear of jam and overall consumers acceptance on sapodilla jam. Results of chemical analysis and physical use of pectin have significantly different impact on total dissolved solids (TDS), but has no effect on pH and a smear of jam. The use of sugar affect the TDS and a smear of jam but pH did not differsignificantly. The interaction between pectin and sugar have significantly different impact on a smear of jam but has no effect on pH and TDS. The best product is the use of pectin 0.5% and sugar 55% , brownish-red color (4.20), sweet taste (4,07). aroma is quite flavorful distinctive sapodilla fruit (2.83), smooth texture and easily applied evenly (4.57). The overall consumers acceptance score (4.57). TDS (94.77%), pH (4.4) and fruit fiber positive (+).

scholarly journals The Effect of Comparison of Starfruit and Carrot Porridge on Characteristics of Sheet Jam

2019 ◽  
Vol 2 (2) ◽  
pp. 37-45
Author(s):  
Evachristina Sihotang ◽  
Indriyani ◽  
Dian Wulansari
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Sour Taste ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Best Parameter ◽  
Semi Solid ◽  
Range Test

Abstract-Sheet jam wasa modification of semi-solid topical jam made from fruits or vegetables, then concentrated with the aimedof forming solids or sheets. Jam generally usedripe fruit that was nottoo ripe and hada slightly sour taste. The purpose of this studyto determine the effect of starfruit and carrotporridge on the characteristics of sheet jam and to get a comparison of starfruit and carrot porridge on the characteristics of sheet jam. This study useda Completely Randomized Design (CRD) with 5 treatments, the comparisonedof starfruit porridgecarrotwere 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% . Each treatment wasrepeated 3 times to obtain 15 experimental units. The parameterswereobservedin making sheet jam werewater content, vitamin C content, total dissolved solids (TPT), acidity (pH), degree of color, and organoleptic testing. The data obtained were analyzed with a variety of tests at the level of 1% and 5%. If the data obtained hada significant effect, then thedata would be continued withDNMRT (Duncan's New Multiple Range Test) at the 5% level. The researchresultsof starfruit and carrot porridge treatmentto the best sheet jams was 25%:75%with water content (36,53%), vitamin C (44,00 mg / 100 g of material), Total Dissolved Solids (42,20oBrix), pH (4,03), and degree of color (L=33,09, a=+9,31, b=+24,10 and0Hue=68,88). The best parameter of organoleptic testof sheet jam were the texturewassoft, slightly dense (2,92), color wasorange (4,32), plasticitywasnot easily broken (4.24), taste (3,60),overall acceptance (3,64)and aroma(3,60) according to panelists' judgment, which was somewhat preferred.  Keywords-  Carrots; sheet jam; starfruit.

scholarly journals The shelf life of kawista fruit salad (rujak) dressing using Accelerated Shelf-Life Testing (ASLT) method

2022 ◽  
Vol 951 (1) ◽  
pp. 012087
Author(s):  
M Hayati ◽  
N Arpi ◽  
Z F Rozali
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Analytical Methods ◽  
Storage Time ◽  
Total Dissolved Solids ◽  
Life Testing ◽  
Dissolved Solids ◽  
Palm Sugar ◽  
Total Dissolved Solid

Abstract Rujak kawista sauce is one of the typical Indonesian foods made from palm sugar, tamarind, bird’s eye chili, nuts, and special fruits of kawista to enhance the flavour. There is no information about the shelf-life of rujak kawista sauce to date. Therefore, it is necessary to conduct a study on the storage time of the rujak kawista sauce to determine the product’s shelf life. This study used the ASLT method to determine the shelf life of rujak sauce. The sauce was stored at temperatures of 30°C, 40°C, and 50°C within 21 days storage time and was analysed every seven days. The analytical methods used to support the ASLT method are TBA, moisture content, FFA, total dissolved solids and pH. The result showed that TBA value was 0.046-0.19 mg malonaldehyde/kg, moisture content was 16.68-20%, FFA was 0.66-0.80%, total dissolved solid was 17.9-21.1°Brix, and pH was 3.1-3.5. Based on Arrhenius calculations, the shelf-life of rujak kawista sauce was two months.

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