scholarly journals ANALISIS KARAKTERISTIK KANDUNGAN KOPI BENING (CLEAR COFFEE) KABUPATEN BANYUWANGI

2020 ◽  
Vol 7 (2) ◽  
pp. 65
Author(s):  
Megandhi Gusti Wardhana ◽  
M. Sabiq Irwan
Keyword(s):  
Moisture Content ◽  
Temperature Treatment ◽  
Ash Content ◽  
Preliminary Treatment ◽  
Distillation Method ◽  
Noticeable Effect ◽  
Water Distillation ◽  
Cloth Filter ◽  
Roasting Temperature

This research aims to find out the effect of preliminary treatment (roasted light roasting 190°C, medium roasting 195°C and dark roasting 200°C) and distillation method (water distillation and coffee extract) on the characteristics of clear coffee and provide benefits to know the characteristics of quality contained in the content of clear coffee. The method used is a distillation method that is carried out for 1 hour to be able to produce a clear copy that was previously done extras with the grinder Latina600N, Cloth Filter and Moka Pot and these results will be tested proximate and organoleptic test and then calculated variance analysis. The characterization of clear coffee in the testing of pH levels, protein content, moisture content, ash content, fat content, and caffeine content resulted that the dark roasting treatment (195°C-200°C) had the highest percentage value with low caffeine levels and roasting temperature treatment of 195°C-200°C had the highest favored level by using the commonly used Latina 600N grinder cafe-café coffee in general, and based on the results of roasting temperature variant 195°C-200°C has no noticeable effect with other temperature treatment as well as grinders used.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

scholarly journals Na-Alginate Utilization of Brown Algae (Sargassum sp.) as A Halal Edible Film Basic Materials

2019 ◽  
Vol 1 (1) ◽  
pp. 9-13
Author(s):  
Nisa Nur Khasanah ◽  
Vina Amalia ◽  
Baiq Vera El Viera ◽  
Asti Sawitri
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Brown Algae ◽  
Research Method ◽  
Edible Films ◽  
Ash Content ◽  
Edible Film ◽  
Isolation And Characterization ◽  
Two Stages

Edible films made of Na-alginate from brown algae have great potential to be developed as brown algae have a fairly high abundance in Indonesia but have not been widely used. Therefore, in this study conducted by making edible films made from Na-alginate modified by the addition of hydrocolloids carrageenan and glycerol plasticizier. The addition of carrageenan biopolymers is the property of the produced Edible film. The use of glycerol as a plasticizer aims to improve the properties of elasticity Edible films. This research method consists of two stages. First, the isolation and characterization of Na-alginate. Both the preparation and characterization of making edible films. Na-alginate characterization results in yield of 25.68%, 10.84% moisture content, ash content of 23.79%. The carrageenan on the formula Edible films affect the characterization of the resulting films. The value of water absorption from 333.13% to 335.45% and the elongation of 26.26% to 33.34%, and the declining value of tensile strength of 8.93 MPa to 4.17 MPa and young's modulus values of 0.34 MPa to 0.22 MPa with the addition of carrageenan on an Edible film formula.

scholarly journals Chemistry and Physic Characterization of Milkfish (Chanos chanos) Gelatin from Tarakan, North Borneo, Indonesia

2020 ◽  
Vol 153 ◽  
pp. 01012
Author(s):  
Tri Paus Hasiholan Hutapea ◽  
Rukisah ◽  
Muliyadi ◽  
Kartika A. Madurani ◽  
Suprapto ◽  
...  
Keyword(s):  
Moisture Content ◽  
Room Temperature ◽  
Extraction Process ◽  
Ash Content ◽  
Neutral Condition ◽  
Chanos Chanos ◽  
Demineralized Water ◽  
North Borneo ◽  
Neutral Conditions

Gelatin of milkfish (Chanos chanos) from Tarakan, North Borneo, Indonesia has been extracted successfully. The gelatin was extracted from the milkfish bone. In prior to extracting, the bone was cleaned with demineralized water and then dried at room temperature. The extraction process was done in several procedures. The first procedure has immersed the bone in 0.1 M NaOH for 48 hours. After that, it was washed until it reached neutral conditions and continued with immersing it in 0.1 M HCl for 72 hours and then washed it to get the neutral condition. The next procedure is the extraction process. It was using water solvents with a ratio of milkfish bone and water is 1: 3. The extraction process was carried out at 55ºC for 4 hours. The obtained gelatin was characterized. The results showed that moisture content 6.39%; ash content 1.92%; pH 6.1; viscosity 5.39 cP; and color 75 PtCo. This result was proved that the gelatin extraction successful.

Fuel Briquettes from Sisal Waste in Thailand

2017 ◽  
Vol 866 ◽  
pp. 168-171
Author(s):  
Udomdeja Polyium ◽  
Amornrat Pigoolthong
Keyword(s):  
Moisture Content ◽  
Chemical Properties ◽  
Calorific Value ◽  
Volatile Matter ◽  
Ash Content ◽  
Physical And Chemical Properties ◽  
Fixed Carbon ◽  
Physical And Chemical ◽  
And Chemical Properties

The research aims to develop fuel briquettes from sisal waste material mixed with bagasse. Sisal wastes were collected from Hub Kapong Royal Project Phetchaburi Province Thailand. These material were mixed according to the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50 respectively. Characterization of physical and chemical properties of fuel briquettes were determined by percentage moisture content, percentage ash content, percentage volatile matter, percentage fixed carbon, and calorific value with the standard number ASTM 3173, ASTM D 3175, ASTM D 3174, ASTM D 3177 and ASTM D 3286 respectively. The results show that percentage moisture content values of 9.98 - 18.14, percentage volatile matter values of 42.59 - 68.04, percentage ash content values of 16.05 -25.41, percentage fixed carbon values of 5.93 - 13.86 and calorific values of 1,820.52 - 2,485.19 kcal/kg. Fuel briquettes to be used as a fuel substitute for firewood and charcoal.

scholarly journals Ekstraksi Dan Karakterisasi Pektin Kulit Jeruk Manis Kisar (Citrus sp.)

2019 ◽  
Vol 7 (1) ◽  
pp. 61-68
Author(s):  
Jolantje Latupeirissa ◽  
Eirene G. Fransina ◽  
Matheis F.J.D.P. Tanasale
Keyword(s):  
Moisture Content ◽  
Functional Group ◽  
Ash Content ◽  
Equivalent Weight ◽  
Degree Of Esterification

Extraction and characterization of pectin from the oranges peel of kisar (Citrus sp.) have been done. Pectin was obtained from extraction oranges peel crust of kisar with HCl at temperature 90 °C during 4 hours. The content of albido and pectin are 69.17% and 82.82%, respectively. Identification functional group of pectin was using by FTIR spectrophotometer which OH-alcohol (3294.42–3373.50 cm-1), CH3-alifatic (2939.52 cm-1), C=O ester (1741.72–1730.15 cm-1), C=C alkene (1614.42–1643.35 cm-1), and C-O eter (1232.51–1276.88 cm-1).  Characterizations of pectin were equivalent weight (2011.6 mg), methoxyl content (1.17%), galacturonic level (41.64%), moisture content (28.46%), ash content (11.92%), and degree of esterification (15.95%).

scholarly journals Activation of oil palm empty bunches with hydrochloride acid & phosphoric acid and characterization based SNI No. 06-3730-1995

2021 ◽  
Vol 11 (1) ◽  
pp. 16
Author(s):  
Irna Diah Mumpuni ◽  
Mamay Maslahat ◽  
Devy Susanty
Keyword(s):  
Activated Carbon ◽  
Moisture Content ◽  
Phosphoric Acid ◽  
Oil Palm ◽  
Ash Content ◽  
National Standard ◽  
Empty Fruit Bunches ◽  
Different Characteristics

Activated carbon is a solid product resulting from carbonization and activation of lignocellulosic biomass by several methods and activators. Each activator can produce different characteristics of activated carbon. The activated carbon of Oil Palm Empty Fruit Bunches (OPEFB) is processed from Empty Fruit Bunches (EFB) waste, which is quite abundant in Indonesia. The purpose of this study was to determine the characteristics of OPEFB carbon that had been chemically activated using hydrochloric acid (HCl) and phosphoric acid (H3PO4) based on the Indonesian National Standard (SNI) No. 06 - 3730 - 1995. The research method consisted of the process of carbonization of OPEFB using a pyrolysis device at 400oC for 6 hours; activation of carbon with activator HCl and H3PO4 at various activator concentrations; characterization of activated carbon on the parameters of moisture content, ash content, absorption of iodine, and absorption of methylene blue. The results showed that the 0.5000 M HCl was the best activator that produced the quality of OPEFB activated carbon according to SNI 06 - 3730 - 1995 on parameters of moisture content, ash content and absorption of iodine.Keywords: Activated Carbon, Iodine Absorption, Oil Palm Empty Fruit BunchesABSTRAKAktivasi karbon tandan kosong kelapa sawit dengan asam klorida dan asam fosfat serta uji karakterisasi berdasarkan SNI No. 06–3730–1995Karbon aktif merupakan produk padatan yang dihasilkan dari karbonisasi dan aktivasi biomassa lignoselulosa dengan beberapa metode dan aktivator. Masing-masing aktivator dapat menghasilkan karakteristik karbon aktif yang berbeda. Karbon aktif Tandan Kosong Kelapa Sawit (TKKS) diolah dari limbah TKKS yang keberadaannya cukup melimpah di Indonesia. Tujuan penelitian ini adalah mengetahui karakteristik karbon TKKS yang telah diaktivasi secara kimia menggunakan aktivator asam klorida (HCl) dan asam fosfat (H3PO4) berdasarkan Standar Nasional Indonesia  (SNI) No.  06 – 3730 – 1995. Metode penelitian terdiri atas proses karbonisasi TKKS menggunakan alat pirolisis pada suhu 400 ℃ selama 6 jam; aktivasi karbon dengan aktivator HCl dan H3PO4 pada berbagai konsentrasi aktivator; serta karakterisasi karbon aktif pada parameter kadar air dan abu, daya jerap terhadap iod serta daya jerap terhadap biru metilen. Hasil penelitian menunjukkan bahwa HCl 0,5 M merupakan aktivator terbaik dan karbon aktif yang dihasilkan memiliki karakteristik yang sesuai dengan SNI 06 – 3730 – 1995 pada parameter kadar air dan abu serta daya jerap terhadap iod.Kata kunci: Daya Jerap Iod, Karbon Aktif, Tandan Kosong Kelapa Sawit

scholarly journals PREPARATION AND CHARACTERIZATION OF SODIUM CARBOXYMETHYL CELLULOSE FROM KAPOK (CEIBA PENTANDRA) ALPHA-CELLULOSE

2020 ◽  
pp. 9-14
Author(s):  
PUTRI ZAHRA ARDIYANITA ◽  
SUTRIYO SUTRIYO ◽  
HERMAN SURYADI
Keyword(s):  
Moisture Content ◽  
Infrared Spectrum ◽  
Carboxymethyl Cellulose ◽  
Particle Density ◽  
Ash Content ◽  
Sodium Carboxymethyl Cellulose ◽  
X Ray Diffraction ◽  
Ceiba Pentandra ◽  
Amorphous Structures

Objective: This study aimed to obtain sodium carboxymethyl cellulose (NaCMC) from α-cellulose of the hulls of kapok (Ceiba pentandra) anddetermining its identity and characteristics base on compendial requirements and compared to the reference (standard).Methods: α-Cellulose was isolated from kapok hulls and used to generate NaCMC powder through alkalization and carboxymethylation. Alkalizationwas performed using 25% NaOH (containing sodium tetraborate), whereas carboxymethylation was using sodium monochloroacetate. Identificationand characterization were performed through infrared spectrum analysis using Fourier transform infrared, qualitative analysis, organolepticexamination, morphologic examination, and topographical analysis using scanning electron microscopy (SEM), and X-ray diffraction. Tests conductedwere pH determination, sulfated ash content, moisture content, loss on drying, particle density, and viscosity.Results: The obtained NaCMC powder was yellowish-white with a similar infrared spectrum as the NaCMC standard. The powder had a degreeof substitution of 0.57 and a pH of 8.5. According to SEM, the obtained powder had a similar morphology as the NaCMC standard, although thesynthesized NaCMC had a rougher surface. The obtained NaCMC also had a similar diffractogram as the NaCMC standard, which was characterizedby the presence of crystalline and amorphous structures. Besides, the NaCMC powder had a similar moisture content (8.50%), sulfated ash content(36.43%), and loss on drying (9.87%) as the standard, whereas its 1% viscosity value (20.6 cP) was substantially different.Conclusion: NaCMC generated from α-cellulose of kapok hulls fulfills compendial requirements and has similar characteristics to reference.

scholarly journals The Effect Of Particle Size On The Characterization Of Activated Carbon From Tropical Black Bamboo (Gigantochloa Atroviolacea)

2021 ◽  
Vol 22 (2) ◽  
pp. 99
Author(s):  
Envrinda Arief Fauzia ◽  
Herry Purnama
Keyword(s):  
Particle Size ◽  
Activated Carbon ◽  
Moisture Content ◽  
Functional Group ◽  
Group Analysis ◽  
Ash Content ◽  
Common Term ◽  
Effect Of Particle Size ◽  
Functional Group Analysis

Activated carbon also known as activated charcoal is a common term for carbon materials, which comprises charcoal. Activated carbon has a good adsorption capacity against gases and pollutants in liquids because of its wide surface. The material used in this research was tropical black bamboo, with the variation of particle size -10+20 mesh, -20+40 mesh, -40+60 mesh and -60+80 mesh.  There are 2 processes to produce activated carbon, i.e. carbonation and activation. In this research, the carbonation is set at 380°C in 1 hour. Then, each size of carbon was activated by H3PO4 9.8% along 24 hours. The analysis conducted were moisture content, ash content, iodine number, and functional group analysis using Fourier Transform Infrared Spectroscopy (FTIR). The smaller particle size, the more pores will be produced and it caused the surface area higher. The results showed that variation of particle size had effect on the characterization and quality of activated carbon, where moisture content is between 10.60 to 4.05%, ash content is 1% to 0.2% and iodine adsorption is between 710 mg/g to 900 mg/g. In FTIR analysis, it showed that all of the samples had O-H, C=C, and C-O functional group.

scholarly journals Characterization of Jelly Candy from Seaweed (Gelidium sp.) and Gelatin

Marinade ◽  
2018 ◽  
Vol 1 (01) ◽  
pp. 36-44
Author(s):  
Estherella Manurung ◽  
Raja Marwita Sari Putri ◽  
Made Suhandana
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sugar Content ◽  
Gc Content ◽  
Ash Content ◽  
Chemical Quality ◽  
Ga Content

Jelly candy was formulated with additional Gelidium and gelatin. Gelidium and gelatin contain components that can improve the texture. The objective of this study was to know the chemical quality from Gelidium sp. jelly formulation. Three treatments GA (content of Gelidium was 63,2%), GB (content of Gelidium was 61,80%) and GC (content of Gelidium was 60,4%) were analyzed to see their chemical quality. The highest moisture content was obtained at GA treatment (19,13%). The highest ash content was obtained at GC treatment (0,45%). The highest sugar content obtained at GB treatment (55,22%). The highest Protein content obtained at GC treatment (21,89%). The lead (Pb) unidentified in a product after formulation.

scholarly journals Evaluation and Characterization of Alginate Extracted from Brown Seaweed Collected in the Red Sea

2021 ◽  
Vol 11 (14) ◽  
pp. 6290
Author(s):  
Sarah H. Rashedy ◽  
Mohamed S. M. Abd El Hafez ◽  
Mahmoud A. Dar ◽  
João Cotas ◽  
Leonel Pereira
Keyword(s):  
Moisture Content ◽  
Red Sea ◽  
Potential Application ◽  
Food Industry ◽  
Brown Seaweed ◽  
Ash Content ◽  
Phytochemical Analysis ◽  
Lipid Concentration ◽  
Brown Seaweeds

Alginates are one of the most important compounds of brown seaweeds. These compounds are employed in the food area, because of their important rheological properties, such as viscosity, gelling, and stabilizing features and as dietary fiber source. In this study, five species of dominant brown seaweeds were collected in the Red Sea (Padina boergesenii, Turbinaria triquetra, Hormophysa cuneiformis, Dictyota ciliolata, and Sargassum aquifolium) so as to characterize the alginate yield and its properties. The analysis demonstrated differences in the alginate yield among the seaweeds. The highest yield of alginate was recorded in the species T. triquetra (22.2 ± 0.56% DW), while the lowest content was observed in H. cuneiformis (13.3 ± 0.52% DW). The viscosity from the alginates varied greatly between the species, whereas the pH varied slightly. The alginate exhibited a moisture content between 6.4 and 13.1%, the ash content ranged between 12.3 and 20% DW, the protein reached values from 0.57 to 1.47% DW, and the lipid concentration varied from 0.3 to 3.5% DW. Thus, the phytochemical analysis demonstrated that the extracted alginates can be safely applied in the food industry. Furthermore, the alginate yield reveals the potential application of these seaweeds as a nutraceutical raw source, which can be exploited by the food industry.

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