scholarly journals KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK SABUN CAIR PENCUCI TANGAN HANDMADE BERBAHAN AMPAS SISA KOPI ESPRESSO

2020 ◽  
Vol 4 (2) ◽  
pp. 105
Author(s):  
Asri Widyasanti ◽  
Arinda Nur Ariva
Keyword(s):  
Descriptive Analysis ◽  
Chemical Properties ◽  
Hand Washing ◽  
Added Value ◽  
Test Results ◽  
Liquid Soap ◽  
Organoleptic Characteristics ◽  
Technology Process ◽  
Coffee Grounds ◽  
Espresso Coffee

The utilization of cofee residue is still limited. Usually the remaining cofee pulp is used as fertilizer for plant growth nutrition with hydroponic media, insect repellent, air freshener and deodorizing agent. Apparently, coffee grounds pulp can still be used to treat skin. One of the efforts to increase the added value of espresso coffee residue is to be used as handmade hand-washing soap by the CSR Indonesia Kamojang POMU community. The purpose of this study was to determine the physical, chemical, and organoleptic characteristics of hand washing soap made from the residue of espresso coffee grounds. The method used in this study was a laboratory experiment with descriptive analysis. Observations on liquid soap include chemical properties, physical properties, and organoleptic tests. The results of the analysis showed that the formulation of the residual soap of espresso coffee had pH 7.9 and specific gravity 1.034. Organoleptic test results on the level of preference for the resulting liquid soap product hand washing coffee grounds, each with a score for: color = 2.83 (dislike-netral), viscosity = 2.83 (dislike-netral), aroma = 2, 83 (dislike-netral), impression when using / foaming = 3.25 (netral-like), and impression after use (impression rough) = 3.08 (netral-like). The technology process of making handmade hand washing liquid soap with the addition of the remaining espresso coffee residue then continue to be developed so that it can be applied on an industrial scale.Keywords: Characteristics, Handmade soap, Hand Washing, Residue Coffee, Espresso

scholarly journals Pengaruh Konsentrasi Minyak Kelapa Murni (Virgin Coconut Oil) dan Minyak Jarak (Castor Oil) terhadap Sifat Fisikokimia dan Organoleptik Sabun Mandi Cair

2017 ◽  
Vol 9 (1) ◽  
pp. 10-16 ◽  
Author(s):  
Asri Widyasanti ◽  
Shayana Junita ◽  
Sarifah Nurjanah
Keyword(s):  
Castor Oil ◽  
Ph Value ◽  
Descriptive Analysis ◽  
Chemical Properties ◽  
Coconut Oil ◽  
Raw Material ◽  
Plate Count ◽  
Liquid Soap ◽  
Technology Process ◽  
Soap Production

VCO contains of lauric acid that perform to smooth and to moisturize the skin. Castor oil has ricinoleic acid that serves to protect the skin. Therefore, both of the oil are suitable to be the raw material for liquid soap making. This study aimed were to produce a liquid soap, to determine the exact concentration of VCO and castor oil for liquid soap and to find out the effect of VCO and Castor Oil concentrations to the characteristics of liquid soap. The method used was laboratory experimental method with descriptive analysis. The treatments in this study were A =concentrations of VCO 100 %, B = concentrations of VCO 80 % and castor oil 20 %, C = concentrations of VCO 50 % and castor oil 50 %, D = concentrations of VCO 20 % and castor oil 80 %, and E = concentrations of castor oil 100 %,  from 200 gram soap base. The parameter observed for liquid soap included chemical properties, physical properties of soap, and organoleptic test. The result shows that all treatments complies the requirement SNI 06-4085-1996. The formula of liquid soap with treatment B was revealed as the best product with 0.01 % of total alkali content, pH value of 9.16 , specific gravity 1.06, and total plate count 5colonies/g. This technology process of natural liquid soap production with the VCO and castor oil could be develop and apply in industrial scale.

scholarly journals CORRELATION BETWEEN ADDED ROSSELA (HIBISCUS SABDARIFFA L) TO PHYSICAL AND CHEMICAL PROPERTIES OF KALAMANSI FRUIT ORANGE POWDER AS A DRINK

2017 ◽  
Vol 7 (2) ◽  
pp. 63-71
Author(s):  
Kurnia Herlina Dewi ◽  
Zulman Efendi ◽  
Ida Apri Yanti
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Chemical Properties ◽  
Added Value ◽  
Development Effort ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Addition Rate ◽  
Orange Powder ◽  
Physical And Chemical

The product development effort based on kalamansi aims to extend the shelf life, make the product more durable and increase the added value and fulfill the consumer demand for the practicality in the use. The purpose of this study was Determine the effect of rossela addition to physical and chemical characteristics, determine the effect of rossela addition to organoleptic characteristics. The research design used in this study was Completely Randomized Design (RAL) with treatment of percentage of dry rosella powder: 0%, 2.5%, and 5%, in which each treatment was repeated three repetitions so that nine treatment units were obtained. Parameters observed in water content, solubility rate, pH and organoleptic (flavor, aroma, color). The results showed that the greater percentage of rosella addition, water content, solubility rate and vitamin C were higher, following the equation y = 0,188x + 3,7733 for water content, Y = 6,4x + 37,767 for soluble time . Each addition of rosella occurs a decrease in pH following the equation Y = -0.086x + 4.215. While vitamin C levels follow the equation Y = 5,514x + 16,818. The panelist's preference for the product is good; evidenced by the three tests (aroma, flavor and color) have the highest level of addition of 5% rosella addition. The higher the rosella addition rate ratio the panelist prefers. The panelist's favorite level is at an average of 3 which is quite like.

scholarly journals UTILIZATION OF LEMONGRASS EXTRACT (CYMBOPOGON CITRATUS) AGAINST THE ANTIOXIDANT CONTENT AND SENSORY PROPERTIES OF DARK CHOCOLATE PRODUCTS

2019 ◽  
Vol 10 (2) ◽  
pp. 80
Author(s):  
Amelya Eka Pratiwy ◽  
Intan Kusumaningrum ◽  
Aminullah Aminullah
Keyword(s):  
Antioxidant Activity ◽  
Chemical Properties ◽  
Dark Chocolate ◽  
Antioxidant Compounds ◽  
Test Results ◽  
Second Stage ◽  
Antioxidant Content ◽  
Organoleptic Characteristics ◽  
Chocolate Product ◽  
Two Phases

The use of lemongrass extract on dark chocolate products is a diversification of processed chocolate products to increase the antioxidant content and sensory pofile. This research aims to study the effect of comparison chocolate and spice extracts, interaction chocolate and spice extracts comparison of lemongrass to antioxidant compounds and organoleptic characteristics, and to know the chemical properties of selected products. This study consisted of two phases: the first stage is to prepare lemongrass extract with the steam distillation method, the second stage is to make products that include chocolate melting, mixing and molding, then antioxidant tests and organoleptic to determine the selected products with quality sensory tasts and hedonic tests/preferences, chocolate product selected test chemical (moisture, ash, fat, protein, carbohydrate, and calories). The results of the study by testing the antioxidant different uses of chocolate on antioxidant components showed couverture chocolate types have a higher %inhibition compared to the chocolate kind of compound, the higher the addition of lemongrass extract, the higher antioxidant activity, in the organoleptic tests showed significantly different the parameters of aroma, taste and after taste, but not significantly different from the parameters of melt, interactions between different types of chocolate use, as well as the ratio of chocolate and lemongrass extract significantly influence antioxidant activity, but do not significantly affect organoleptic test results, couverture chocolate products with the addition of 0.3% spice extract are declared as selected products with antioxidant activity of 83.594%, 1.41% moisture, 1.04% ash, 20.96% fat, 3.40% protein content, 73.19% carbohydrates and total calories 495 kcal/100 grams.

scholarly journals Performance Study of Grass-Derived Nano-Cellulose and Polycaprolactone Composites for 3D Printing

2021 ◽  
Vol 11 (3) ◽  
pp. 1273
Author(s):  
Chen Feng ◽  
Jiping Zhou ◽  
Xiaodong Xu ◽  
Yani Jiang ◽  
Hongcan Shi ◽  
...  
Keyword(s):  
3D Printing ◽  
Mechanical Test ◽  
Chemical Properties ◽  
Test Results ◽  
Performance Study ◽  
Compression Process ◽  
Ansys Fluent ◽  
Nano Cellulose ◽  
Physical And Chemical ◽  
And Chemical Properties

In recent years, 3D printing has received increasing attention from researchers. This technology overcomes the limitations of traditional technologies by printing precise and personalized scaffold with arbitrary shapes, pore structures, and porosities for the applications in various tissues. The cellulose nanocrystal (CNC) is extracted from Humulus Japonicus (HJS) and mixed with poly(ε-caprolactone) (PCL) to prepare a series of CNC/PCL composites for printing. Based on the analysis of the physical and chemical properties of the series of the CNC/PCL composites, an optimal mass ratio of CNC to PCL was obtained. The Solidworks was used to simulate the stretching and compression process of the scaffolds with three different patterns under an external force. The flow of nutrient solution in the scaffolds with different patterns was simulated by ANSYS FLUENT, and then a new optimization scaffold pattern with a concave hexagon shape was advised based on the simulation results. Collectively, the mechanical test results of the material and scaffold confirmed that the optimal filling amount of the CNC was 5%, and the scaffold pattern with concave hexagon shape exhibited better mechanical properties and suitable for the transport of cells and nutrients, which is expected to be more widely used in 3D printing.

scholarly journals Natural Drying of Astringent and Non-Astringent Persimmon “Rojo Brillante”. Drying Kinetics and Physico-Chemical Properties

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 647
Author(s):  
Cristina M. González ◽  
Rebeca Gil ◽  
Gemma Moraga ◽  
Alejandra Salvador
Keyword(s):  
Chemical Properties ◽  
Drying Kinetics ◽  
Added Value ◽  
Diospyros Kaki ◽  
Drying Characteristics ◽  
Water Diffusivity ◽  
Physico Chemical ◽  
Drying Treatment ◽  
Effective Water ◽  
Natural Drying

Persimmon (Diospyros kaki L.f.) crop has markedly increased in Spain, and “Rojo Brillante” persimmon is the main cultivated variety. This astringent cultivar requires de-astringency treatment before commercialization, which may involve an extra cost. Its short commercial season implies handling large volumes of fruits with consequent postharvest losses. Therefore, the development of derived added-value products is of much interest. In this study, astringent and non-astringent “Rojo Brillante” persimmons were dehydrated by following a natural drying method used in Asia. The drying kinetics and physico-chemical properties were analyzed for 81 days. The results indicated subsequent reductions in weight, water content, and water activity throughout the drying process, and the equatorial diameter decreased. All the employed thin-layer mathematical models were suitable for representing the drying characteristics of both products with similar behavior. The effective water diffusivity values were 5.07 × 10−11 m2 s−1 and 6.07 × 10−11 m2 s−1 for astringent and non-astringent persimmon samples, respectively. The drying treatment significantly decreased the soluble tannins content, and the astringent samples obtained similar values to those obtained for the non-astringent samples in 20 days. The external and internal flesh of the astringent fruit remained orange through the drying period, while brown coloration in the non-astringent fruit was observed after 57 drying days. Therefore, prior de-astringency treatment would not be necessary.

scholarly journals Palladium and Copper: Advantageous Nanocatalysts for Multi-Step Transformations

Nanomaterials ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1891
Author(s):  
Antonio Reina ◽  
Trung Dang-Bao ◽  
Itzel Guerrero-Ríos ◽  
Montserrat Gómez
Keyword(s):  
Chemical Properties ◽  
Added Value ◽  
Solid Supports ◽  
Nanosized Materials ◽  
Nano Structures ◽  
Liquid Phases ◽  
Wide Range ◽  
Synthetic Methodologies ◽  
Physical And Chemical ◽  
A Current

Metal nanoparticles have been deeply studied in the last few decades due to their attractive physical and chemical properties, finding a wide range of applications in several fields. Among them, well-defined nano-structures can combine the main advantages of heterogeneous and homogenous catalysts. Especially, catalyzed multi-step processes for the production of added-value chemicals represent straightforward synthetic methodologies, including tandem and sequential reactions that avoid the purification of intermediate compounds. In particular, palladium- and copper-based nanocatalysts are often applied, becoming a current strategy in the sustainable synthesis of fine chemicals. The rational tailoring of nanosized materials involving both those immobilized on solid supports and liquid phases and their applications in organic synthesis are herein reviewed.

scholarly journals The Influence Of NO/O2 On The NOx Storage Properties Over A Pt-Ba-Ce/γ-Al2O3 Catalyst

2019 ◽  
Vol 17 (1) ◽  
pp. 1459-1465
Author(s):  
Xuedong Feng ◽  
Jing Yi ◽  
Peng Luo
Keyword(s):  
Sol Gel ◽  
Chemical Properties ◽  
No Oxidation ◽  
Test Results ◽  
X Ray Diffraction ◽  
Storage Performance ◽  
Transmission Electron ◽  
Temperature Programmed ◽  
Physical And Chemical ◽  
Al2o3 Catalyst

AbstractWith the purpose of studying the influence of NO/O2 on the NOx storage activity, a Pt-Ba-Ce/γ-Al2O3 catalyst was synthesized by an acid-aided sol-gel method. The physical and chemical properties of the catalyst were characterized by X-ray diffraction (XRD) and Transmission Electron Microscope (TEM) methods. The results showed that the composition of the catalyst was well-crystallized and the crystalline size of CeO2 (111) was about 5.7 nm. The mechanism of NO and NO2 storage and NOx temperature programmed desorption (NO-TPD) experiments were investigated to evaluate the NOx storage capacity of the catalyst. Pt-Ba-Ce/γ-Al2O3 catalyst presented the supreme NOx storage performance at 350℃, and the maximum value reached to 668.8 μmol / gcat. Compared with O2-free condition, NO oxidation to NO2 by O2 had a beneficial effect on the storage performance of NOx. NO-TPD test results showed that the NOx species stored on the catalyst surface still kept relatively stable even below 350℃.

A Comparison of Hand Washing Techniques To Remove Escherichia coli and Caliciviruses under Natural or Artificial Fingernails

2003 ◽  
Vol 66 (12) ◽  
pp. 2296-2301 ◽  
Author(s):  
CHIA-MIN LIN ◽  
FONE-MAO WU ◽  
HOI-KYUNG KIM ◽  
MICHAEL P. DOYLE ◽  
BARRY S. MICHAELS ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Tap Water ◽  
Hand Washing ◽  
Microbial Populations ◽  
Liquid Soap ◽  
E Coli ◽  
Hand Sanitizer ◽  
Before And After ◽  
Escherichia Coli Jm109 ◽  
Viral Indicators

Compared with other parts of the hand, the area beneath fingernails harbors the most microorganisms and is most difficult to clean. Artificial fingernails, which are usually long and polished, reportedly harbor higher microbial populations than natural nails. Hence, the efficacy of different hand washing methods for removing microbes from natural and artificial fingernails was evaluated. Strains of nonpathogenic Escherichia coli JM109 and feline calicivirus (FCV) strain F9 were used as bacterial and viral indicators, respectively. Volunteers with artificial or natural nails were artificially contaminated with ground beef containing E. coli JM109 or artificial feces containing FCV. Volunteers washed their hands with tap water, regular liquid soap, antibacterial liquid soap, alcohol-based hand sanitizer gel, regular liquid soap followed by alcohol gel, or regular liquid soap plus a nailbrush. The greatest reduction of inoculated microbial populations was obtained by washing with liquid soap plus a nailbrush, and the least reduction was obtained by rubbing hands with alcohol gel. Lower but not significantly different (P > 0.05) reductions of E. coli and FCV counts were obtained from beneath artificial than from natural fingernails. However, significantly (P ≤ 0.05) higher E. coli and FCV counts were recovered from hands with artificial nails than from natural nails before and after hand washing. In addition, microbial cell numbers were correlated with fingernail length, with greater numbers beneath fingernails with longer nails. These results indicate that best practices for fingernail sanitation of food handlers are to maintain short fingernails and scrub fingernails with soap and a nailbrush when washing hands.

scholarly journals The Influence Of Climate Leadership, Organizational Behavior And Discipline Work Against The Performance Of Members Of The Police Of The Republic Of Indonesia Sabhara Units Of The Resort City Of Padang

2020 ◽  
Author(s):  
Anton Kusuma Jaya
Keyword(s):  
Organizational Behavior ◽  
Organizational Climate ◽  
Leadership Behavior ◽  
High Reliability ◽  
Descriptive Analysis ◽  
Test Results ◽  
Know How ◽  
Dependent Variables ◽  
Independent Variable ◽  
The Republic

The purpose of this research was: 1) to explain whether there was a Climate of leadership, Organizational Behavior Disciplines Work on performance of Member unit of the police of the Republic of Indonesia Sabhara Resort City of Padang and 2) measure the magnitude of the influence of Climate leadership, Organizational Behavior Disciplines Work on performance of Member unit of the police of the Republic of Indonesia Sabhara Resort City of Padang.This research was conducted in February-March 2016 in Sabhara units of the police force of the Republic Indonesia's resort city of Padang.The sample used in this study as many as 32 respondents using a sampling of saturated. As for the independent variable of climate leadership, Organizational Behavior Disciplines work, whereas the variable dependennya is the performance of members of the police. This research is explanatory research.The method of data collection is the kuestioner. Data analysis techniques using Descriptive Analysis and Inferensial Analysis.To know how the variables are independent of the dependent variable are partial, used test t. Whereas to know the influence of the variables are independent of the dependent variables simultaneously, use the test F. Assumptions used in the test of validity is if R-female > R-table item is declared valid. R-count shown in the table above, from individual items suggests that R-female > R-table so that the items are declared valid.Based on a test of the validity of the instrument of climate leadership, Organizational Behavior and discipline Work against Performance known to all items stated valid and reliability test results show that the instruments have a high reliability and meets the criteria of a good instrument requirements, i.e., valid and reliability.Free Leadership Behavior variables (X 1) effect significantly to performance (Y), Organizational Climate (X 2) a significant effect on performance, variable (Y) Discipline work (X 3) a significant effect on performance (Y). Hypothesis (H1) until the Union (H3) third.

scholarly journals Agroindustrial Study of Banana Crackers and Salai Based on Income, Value Added and Break Even Point

2018 ◽  
Vol 1 (1) ◽  
pp. 37-46
Author(s):  
Lukman Hidayat ◽  
Hidayat Koto ◽  
Odi Andanu
Keyword(s):  
Data Collection ◽  
Descriptive Analysis ◽  
Value Added ◽  
Added Value ◽  
Cost Ratio ◽  
Qualitative And Quantitative ◽  
Break Even Point

The aim of this research was to analyze and calculates the income, added-value, and break even point of agroindustry that processing bananas into banana crackers and salai. Methods of data collection in this research were using observation and interviews. Data were analyzed using descriptive analysis, qualitative and quantitative, for the value-added, income, Break Even Point (BEP) and Revenue Cost ratio (R/C). The results shown that the average of value added per kilograms for Salai Rp. 4.371,37, sweet and salted banana crackers   are Rp 2.944,00 and Rp 3.627,90. The income of salai, sweet and salted banana crackers per year’s are Rp. 29.566.251,-, Rp. 18.437.067, 96,- and Rp. 20.286.567,-.  The average of BEP per month’s for salai is salai Rp. 1.415.636, sweet and salted banana crackers are Rp. 988.966, and Rp.781.352. The Average of BEP, units or packs per month’s for salai is 145 packs, sweet banana crackers were 124 packs and salted were 98 packs. R/C of Salai was 1.66, sweet banana crackers were 1.49 and salted was 1.71. Added-value of banana Salai Rp. 743, 47 more than salted banana crackers, amounted to 1.471,37 compared to sweet banana crackers. Banana salai income greater Rp. 9.279.684 than salted banana crackers, amounting to Rp. 11.129.183 compared to sweet banana crackers.Keywords: Value Added, Income, Banana crackers, Salai, Break Even Point

Sign in / Sign up

Export Citation Format

Share Document