scholarly journals KUALITAS RUMPUT LAUT MERAH (Kappaphycus alvarezii) DENGAN METODE PENGERINGAN SINAR MATAHARI DAN CABINET DRYER, SERTA RENDEMEN SEMI-REFINED CARRAGEENAN (SRC)

2017 ◽  
Vol 5 (2) ◽  
pp. 58 ◽  
Author(s):  
Thobias Tamaheang ◽  
Daisy Monica Makapedua ◽  
Siegfried Berhimpon
Keyword(s):  
Moisture Content ◽  
Food Industry ◽  
Kappaphycus Alvarezii ◽  
National Standard ◽  
Gelling Agent ◽  
The Sun ◽  
Red Seaweed ◽  
Drying Time ◽  
Difference Methods

Red seaweed (Kappaphycus alvarezii) is one type of algae that produced carrageenan. Carrageenan can be used as a stabilizer, thickening agent, gelling agent, emulsifier, coagulant agents, colloid protective agents, and crystallization-preventing agents. This property is widely used in the food industry, pharmaceuticals, cosmetics, textiles, paint, toothpaste and other industries. This research aims to determine the yield of semi-refined carrageenan (SRC) and to compare the quality of red seaweed (Kappaphycus alvarezii) prepared by two difference methods i.e. sun drying and artificial drying with various drying time (12h, 24h, or 40h). The results showed that the yield of semi-refined carrageenan (SRC) dried with artificial dryer (56%) was not within the required of Indonesian national standard for carrageenan. Also, results indicated that the lowest fat content 0.2% was achieved after 12h drying period with cabinet dryer whilst the lowest moisture content was prepared by drying seaweed for 40h under the sun. Keyword: red seaweed, semi-refined carrageenan, cabinet dryer.   Rumput laut merah (Kappaphycus alvarezii) merupakan salah satu jenis rumput laut penghasil karaginan, Karaginan sangat penting peranannya sebagai stabilisator (pengatur keseimbangan), thickener (bahan pengental), pembentuk gel, pengemulsi, koloid pelindung, penggumpal dan pencegah kristalisasi. Sifat ini sangat dimanfaatkan dalam industri makanan, obat-obatan, kosmetik, tekstil, cat, pasta gigi dan industri lainnya. Penelitian ini bertujuan untuk mempelajari serta mengetahui perbedaan kualitas dari rumput laut merah yang dikeringkan dengan menggunakan dua metode yaitu pengeringan dengan sinar matahari dan pengeringan dengan alat pengering buatan (cabinet dryer), serta rendemen semi refined-carrageenan (SRC). Hasil yang diperoleh dari penelitian ini menunjukkan bahwa kualitas karaginan yang terbaik yang dikeringkan pada perlakuan B1 (cabinet dryer) selama 12 jam dimana kadar lemak yaitu 0,2 %, serat kasar tertinggi yaitu 6.5 % pada perlakuan A1 (sinar matahari) selama 24 jam (08.00–12.00), karbohidrat tertinggi yaitu 14,72%, pada perlakuan A1(sinar matahari) selama 24 jam (08.00–12.00), kadar air terendah pada perlakuan A1 (sinar matahari) selama 40 jam (12.00–16.00) yaitu 10,75%, kadar lemak terendah terdapat pada perlakuan B1 (cabinet dryer) selama 24 jam yaitu 0,22%. Rendemen SRC yang dikeringkan dengan alat pengering buatan cabinet dryer yaitu 56%. Kata Kunci: Rumput laut merah, semi-refined carrageenan, cabinet dryer.

scholarly journals Development of Black Pepper Rotary Drum Dryer System

2020 ◽  
Vol 12 (7) ◽  
Author(s):  
Ana Sakura Zainal Abidin ◽  
◽  
Mohamad Zulhatta Kifli ◽  
Annisa Jamali ◽  
Rasli Muslimen ◽  
...  
Keyword(s):  
Moisture Content ◽  
Heating Temperature ◽  
Chemical Properties ◽  
Practical Method ◽  
Black Pepper ◽  
Drying Time ◽  
Final Weight ◽  
Rotary Drum ◽  
Current Weight

Rotary drum dryer has been identified as hygienic and practical method to dry black pepper. The quality of black pepper is defined based on the chemical properties and moisture content. This research aims to develop a control system for black pepper rotary drum dryer. The dried pepper should meet the specific 12% moisture content while the heating temperature must be kept below 550C. The requirement of 12% moisture content is equivalent to 30% of the remaining weight of the pepper (final weight). The developed system uses Arduino Mega 2560 REV board as a microcontroller. A type K thermocouple with MAX6675 thermocouple amplifier and S-type load cells (TAS501) with HX711 load cell amplifier are used as input sensor to microcontroller. The system keeps measuring the current weight until it hit the targeted final weight. Two set of experiments that are using 500 g and 1500 g of pre-treated pepper were conducted to verify the system. As a result, the dryer was successful to work within the desired temperature and it stop operating just after the samples reached 12% of the moisture content. The finding has proven a shorten of drying time from 4 to 7 days when using the traditional method to the current 3 – 5 hours only when using the developed system. Hence, this is an improved method achieved to a quick drying of the black pepper.

scholarly journals MYRICETIN NANO-PHYTOSOMES PEEL-OFF GEL MASK FORMULATION AS ANTIOXIDANT

2021 ◽  
pp. 278-281
Author(s):  
NUR AINI DEWI PURNAMASARI ◽  
MUHAMMAD DZAKWAN ◽  
GANET EKO PRAMUKANTORO ◽  
RACHMAT MAULUDIN ◽  
ELFAHMI
Keyword(s):  
Antioxidant Activity ◽  
Absorption Efficiency ◽  
Gelling Agent ◽  
Drying Method ◽  
Dpph Assay ◽  
Drying Time ◽  
Physical Quality ◽  
Ic50 Value ◽  
Anti Cancer

Objective: Peel-off gel mask is an alternative preparation which can increase the convenience of use and is expected to increase the antioxidant activity of myricetin nano-phytosomes. Myricetin has various activities, namely as a natural antioxidant, anti-inflammatory, allergy, and anti-cancer. This study aims to determine the nano-phytosome myricetin can be formulated into a gel peel-off mask, determine the concentration of PVA which has the best physical properties of the gel peel-off mask, and determine the antioxidant activity. Methods: The thin layer hydration method was used to manufacture Myricetin nano-phytosomes, then dried using the freeze-drying method. The resulting nano-phytosome characterization included particle size, polydispersion index, zeta potential and absorption efficiency. Peel-off gel mask were made with variations in the concentration of the PVA gelling agent, namely F1 3.5%, F2 7%, F3 14%. The resulting peel-off gel mask was tested for physical quality including organoleptic test, homogeneity, pH, viscosity, adhesion, drying time and testing for antioxidant activity. Results: The resulting peel-off gel mask has the good physical quality and met the existing requirements, where the different PVA concentrations resulted in different physical qualities, the higher the PVA, the faster the dry time. All three formulas exhibited very strong antioxidant activity based on DPPH assay with IC50 value of 14.8 ppm (F1), 15.37 ppm (F2), and 15.87 ppm (F3). Conclusion: Myricetin nano-phytosomes can be formulated into a gel peel-off mask, Formula 2 with a 7% concentration of PVA produces the best physical quality of the peel-off gel mask, the three gel peel-off mask formulas have excellent antioxidant activity.

scholarly journals PENGARUH KONSENTRASI EKSTRAK AIR SEREH WANGI (Cymbopogon nardus L.) TERHADAP KUALITAS TAHU

2016 ◽  
Vol 5 (1) ◽  
pp. 13
Author(s):  
Erynola Moniharapon ◽  
Sandriana J Nendissa ◽  
Agustina Souripet ◽  
Salma Hataul
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Storage Time ◽  
Microbial Growth ◽  
Water Extract ◽  
High Protein ◽  
National Standard ◽  
Cymbopogon Nardus ◽  
Randomized Experimental Design

The objectives of this research were both to know as well as to determine the exact concentration of lemongrass water extract applied during storage on the quality of tofu. A complete randomized experimental design with two factor of treatments was utilized. The first factor was concentration of lemongrass water extract with 3 levels of treatmens, i.e : T1 : 1 kg of lemongrass : 2 L of water, T2 : 1 kg of lemongrass : 3 L of water, T3 : 1 kg of lemongrass : 4 L of water. Whereas the second factor was the storage time, i.e : L0 : 0 day, L1 : 2 day and L3 : 4 day. Variables observed including chemical, and microbial. They consit of protein, moisture, TPC, and Salmonella. Results showed that lemongrass water extract with the concentration of 1 : 4 stored for 4 day had high protein and moisture, content which were 15.4%, and 74.37%, respectively results from microbial test showed that microbial growth was suspressed by the treatments and the content were still in the range set by Indonesian National Standard Agency.

scholarly journals Pemanfaatan Ampas Tahu Sebagai Bahan Baku Pembuatan Biodiesel

2017 ◽  
Vol 5 (3) ◽  
pp. 140
Author(s):  
Trisnawati Trisnawati ◽  
Daud K. Walanda ◽  
Irwan Said
Keyword(s):  
Methyl Ester ◽  
Moisture Content ◽  
Water Content ◽  
Vegetable Oil ◽  
Methyl Esters ◽  
Raw Material ◽  
National Standard ◽  
Biodiesel Quality ◽  
Pre Treatment

Biodiesel is an alternative raw material for fuel of diesel motor made from vegetable oil. This study attempted to utilize tofu dregs as raw material for biodiesel. This study aimed to determine the yield of biodiesel produced and the content of methyl esters in the biodiesel yield, and to analyze the quality of biodiesel produced based on Indonesian national standard (SNI). This study consisted of four stages: the provision of samples, pre-treatment, esterification and transesterification, and analysis of the quality of biodiesel produced which include the density at 15 °C, the viscosity at 40 °C, and the moisture content. The results showed that the yield of biodiesel was 4.01%, and the content of methyl ester shown by larger Rf (0.87) using eluent of hexane:diethylether:formic acid. Results of the analysis of biodiesel quality obtained the density at 15°C was 864 kg/m3, the viscosity at 40 °C was 2.57 mm2/s, and the water content was 4%. Based on the parameters ofthe density at 15 °C and the viscosity at 40 °C, the product of biodiesel met the requirements of SNI, while in term of the water content the product did not meet the requirements of SNI.

scholarly journals Effect of drying temperature on the content and composition of hop oils

2018 ◽  
Vol 64 (No. 10) ◽  
pp. 512-516 ◽  
Author(s):  
Rybka Adolf ◽  
Krofta Karel ◽  
Heřmánek Petr ◽  
Honzík Ivo ◽  
Pokorný Jaroslav
Keyword(s):  
Moisture Content ◽  
Essential Oils ◽  
Experimental Chamber ◽  
Drying Time ◽  
Drying Temperature ◽  
Different Temperatures ◽  
Traditional Manner

In terms of content, the paper is aimed at analysing and comparing the quality of fresh green hops and hops dried at two drying temperatures – 55°C (in the traditional manner) and 40°C (using the so-called gentle drying), regarding the maximum preservation of hop essential oils. Comparative experiments were carried out in an experimental chamber dryer with two Czech hop cultivars Saaz and Harmonie. The moisture content of hops at the beginning of drying was 75% and at the end of drying it was 9–10%. By lowering the drying temperature from 55°C to 40°C, the drying time in cv. Saaz prolonged from 8 to 10 h and for the cv. Harmonie from 9 h to 12 h. Compared to fresh hops, the amount of hop oils decreased by 10% when dried at 40°C and by 36% (cv. Saaz) and 43% (cv. Harmonie) when dried at 55°C. These losses can be considered significant, especially for hops intended for late and dry beer hopping. However, by drying the hops at different temperatures, the ratios between various components of the essential oils and thus also their sensory character remained approximately unchanged. Due to the reduced amount of essential oils, the drying effect reduces the intensity of hop aroma depending on the drying temperature.

scholarly journals Gelatin Application of Nile Tilapia (Oreochromis niloticus) Bone to The Quality of The Jelly Candy

2012 ◽  
Vol 6 (1) ◽  
pp. 62-70
Author(s):  
Maryani Maryani ◽  
Titi Surti ◽  
Ratna Ibrahim
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Nile Tilapia ◽  
Sugar Content ◽  
Gum Arabic ◽  
Chemical Characteristic ◽  
Gelling Agent ◽  
Randomized Design ◽  
Significant Difference

The characteristic of a jelly candy is sweet in taste and has elastic texture. The elastic texture due to gelling agent addition such as carrageenan, sea weed, gum arabic, and gelatin. The Utilization of nile tilapia bone as the source of gelatin product is away to prevent gelatin that is not halal. The aim of the research was to know the concentration of nile tilapia bone gelatin which produced the best quality of jelly candies based on physical chemical characteristic as well as the member of Escherichia coli and hedonic value. The experiment was designed using a Completely Randomized Design with 3 treatments (9%, 10%, 11%) of nile tilapia bone gelatin concentrations. Each treatment was done in triplicate. Data of elasticity, moisture content, water activity, pH, sugar contents were analyzed with Analysis of Varians (ANOVA). A Honestly Significant Difference (HSD) test was conducted to find out the difference among the treatments. The data of hedonic quality was analyzed by a Kruskall Wallis test and continued by a Multiple Comparison. The result showed that the addition of 10% nile tilapia bone gelatin produced the best quality product which had the elasticity (14.20 Newton); moisture content (17.06%); Aw 0.785; pH 4.78; sugar content (48.23%); hedonic (8.13) and the product did not content Escherichia coli bacteria. Key Words : Jelly Candy, Nile Tilapia Bone Gelatin, Quality

scholarly journals Evaluation of a gluten-free sourdough bakery product

2021 ◽  
Vol 17 (S1) ◽  
pp. 37-44
Author(s):  
Anikó Kovács ◽  
Raul Kolinka ◽  
Györgyné Kóczán ◽  
Zoltán Kókai
Keyword(s):  
Moisture Content ◽  
Food Industry ◽  
Brown Rice ◽  
Gluten Free ◽  
Free Products ◽  
Rice Sample ◽  
Bakery Product ◽  
Sensory Analyses ◽  
Bakery Industry

AbstractThe population of gluten sensitive people has been gradually rising in the last decades. The food industry, especially the bakery industry has to develop more gluten-free products to satisfy the consumer's demand. However, the quality of these products differs from the quality attributes of a standard glutenious bakery product. Therefore, the aim of our research was to develop a good quality gluten-free sourdough product with 3 different gluten-free flours: millet, brown rice and a commercially available mixture (Belbake). We investigated the differences in moisture content, the baking loss, the texture and the sensory properties of the products. According to our results in the case of the moisture content the brown rice sample had the highest, while the millet gave the lowest value. The baking loss measurement gave reverse results. In the texture analysis the brown rice sample was the softest, but the millet and the Belbake had better results in resilience and in springiness. Also, in the sensory analyses the Belbake product was found to be the best by the judges, however, there were no significant differences between them. In conclusion, the product development of a gluten-free sourdough bakery product was successful. Further research is needed to investigate the shelf life of the products.

scholarly journals UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER

2019 ◽  
Vol 5 (1) ◽  
pp. 98
Author(s):  
Maryam Jamilah ◽  
Kadirman Kadirman ◽  
Ratnawaty Fadilah
Keyword(s):  
Moisture Content ◽  
Capsicum Frutescens ◽  
Drying Time ◽  
Chemical Test ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Analysis Technique ◽  
Test Parameters ◽  
Significant Difference

This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.

scholarly journals KARAKTERISTIK KUE SEMPRONG HASIL FORMULASI TEPUNG AMPAS KEDELAI (Glycine max L.)

2021 ◽  
Vol 1 (1) ◽  
pp. 38-48
Author(s):  
Shanti Pujilestari
Keyword(s):  
Moisture Content ◽  
Rice Flour ◽  
Sweet Taste ◽  
National Standard ◽  
Crude Fiber ◽  
Snack Food ◽  
Physical Test ◽  
Randomized Design ◽  
Glycine Max L

Ampas kedelai merupakan produk samping pengolahan tahu atau susu kedelai yang masih mengandung protein 17.72% dan serat kasar sebesar 3.23%. Pada umumnya kue semprong yang merupakan kudapan tradisional Indonesia yang dibuat dengan bahan utama tepung beras berbentuk corong panjang. Pemanfaatan ampas kedelai pada kue semprong dapat dilakukan untuk menghasilkan makanan kudapan tradisional yang sehat. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh formulasi tepung beras dan tepung ampas kedelai yang berbeda (100:0, 90:10, 80:20, 70:30 dan 60:40) terhadap mutu kue semprong dan untuk memperoleh formulasi kue semprong terpilih. Penelitian eksperimen ini menggunakan Rancangan Acak Lengkap 5 perlakuan dengan 3x ulangan. Bila ada perbedaan, maka akan dilakukan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa formulasi tepung beras dan tepung ampas kedelai yang berbeda menunjukkan terdapat perbedaan nyata pada kadar air, abu, protein, lemak, karbohidrat, serat kasar, warna, aroma, rasa dan tekstur (α=0.05 dan α=0.01), tetapi berbeda tidak nyata pada kerenyahan semprong (α=0.05). Kue semprong terpilih adalah kue semprong dengan formulasi tepung beras dan tepung ampas kedelai 80:20, dengan kerenyahan 1106.12 g/mm2, kadar air 3.88%, abu 1.90%, protein 12.59%, lemak 16.12%, karbohidrat 64.06% dan serat kasar 4.21%, warna coklat (2.4), aroma kedelai agak kuat (3.4), rasa agak manis (3.2) dan agak renyah (3.6). Kue semprong terpilih telah memenuhi Standar Nasional Indonesia (SNI) Nomor 2973-2011 untuk kadar air dan protein.  ABSTRACT: Soybean garbage is a byproducts in tofu or soybean milk manufacturer where still protein contains 17.72 and crude fiber 3.23%. Semprong is traditional Indonesian snack food which have roll shaped and crispness. Generally semprong made from rice flour as the main ingredient. The utilization of soybean garbage on semprong cake can go to find a healthy traditional snack food. The aims of this research was to determine the influence of the varies formulation of rice flour and soybean garbage flour (100:0, 90:10, 80:20, 70:30 dan 60:40) to the quality of semprong snack, and to get the preference formulation. The experiment design in this research was completely randomized design with five formulations factor with three replicates. The result showed that the varies formulation of rice flour and soybean garbage had significant effect on moisture content, ash, protein, fat, carbohydrate, crude fiber, colour, flavor, taste and crispness on organoleptic but haven’t significant effect on crispness of Physical test. The preference of semprong was formulation 80:20, with 1106.12 g/mm2 crispness, 3.88% moisture content, 1.90% ash, 12.59% protein, 16.12% fat, 64.06% carbohydrate, and 4.21% crude fiber. browning color (2.4), rather strong of soybean flavor (3.4), rather sweet taste (3.2) and rather crunchy (3.0). It characteristics had fulfilled in Indonesian National Standard (SNI) Number 2973-2011 on water and protein content. Keywords: Characteristics, rice flour, soybean garbage, semprong, traditional 

scholarly journals STUDI PEMBUATAN PERMEN JELLY DARI KOMBINASI NANAS (Ananas comosus L.) DAN JERUK SAMBAL (Citrus microcarpa)

Pro Food ◽  
2021 ◽  
Vol 6 (2) ◽  
pp. 749
Author(s):  
Eva Mayasari ◽  
Tri Rahayuni ◽  
Nurul Erfiana
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Block Design ◽  
Food Product ◽  
Ash Content ◽  
National Standard ◽  
Ananas Comosus ◽  
Average Score ◽  
Randomized Block Design

ABSTRACT   Jelly candy from combination of pineapple (Ananas comosus L.) and calamansi (Citrus microcarpa) is an alternative food product. The aim this study is to provide the best quality of jelly candy from the combination of pineapple and calamansi juices. This study used Randomized Block Design with one factor was combination of pineapple : calamansi consisting of 6 levels are 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Each treatment replicated 4 times therefore obtained  24 samples combination. The combination of 80% pineapple and 20% calamansi is the best treatment with a mean of moisture content 19,34%, ash content 0,30%, vitamin C 15,97mg/100G, total dissolved solids 24,500brix, pH 3,29, hardness level 0,05 kG force, the average score of the panelists preference the taste, appearance, and aroma has like (5,04), like (5,28), like (5,12), respectively. Moisture and ash content are in the levels of jelly candy qualify according to National Standard of Indonesia (SNI: 02-3547-2008), i.e., maximum moisture content of 20,0% and a maximum ash content of 3,0%.   Keywords: pineapple, calamansi, combination, jelly candy, fruit juice.   ABSTRAK   Permen jelly dari penambahan kombinasi nanas (Ananas comosus L.) dan jeruk sambal (Citrus microcarpa) merupakan salah satu alternatif produk pangan. Penelitian ini bertujuan untuk mendapatkan karakteristik terbaik permen jelly dari kombinasi sari buah nanas dan jeruk sambal. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dengan 1 faktor perlakuan terdiri dari 6 taraf yaitu kombinasi sari buah nanas dan jeruk sambal terdiri dari 100:0%, 90:10%, 80:20%, 70:30%, 60:40%, 50:50%. Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 24 sampel kombinasi. Kombinasi 80% nanas dan 20% jeruk sambal merupakan perlakuan terbaik berdasakan kadar air sebesar 19,34%, kadar abu sebesar 0,30%, vitamin C sebesar 15,97 mG/100G, total padatan terlarut sebesar 24,500brix, pH sebesar 3,29, tingkat kekerasan sebesar 0,05 kG force. Rerata skor kesukaan panelis terhadap rasa, warna, dan aroma berturut-turut adalah menyukai (5,04), menyukai (5,28), menyukai (5,12). Kadar air dan kadar abu permen jelly yang dihasilkan memenuhi syarat mutu SNI 02-3547-2008, yaitu kadar air maksimal 20,0% dan kadar abu maksimal 3,0%.   Kata Kunci : nanas, jeruk sambal, kombinasi, permen jelly, sari buah.

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