PENGEMBANGAN MINUMAN BERBASIS TEH DAN REMPAH SEBAGAI MINUMAN FUNGSIONAL

2019 ◽  
Vol 1 (2) ◽  
Author(s):  
Siti Chairiyah Batubara ◽  
Nindia Arum Pratiwi
Keyword(s):  
Ph Value ◽  
Raw Materials ◽  
Mixture Design ◽  
Total Sugar ◽  
Brown Sugar ◽  
Physical Test ◽  
Chemical Test ◽  
Carbohydrate Level ◽  
Optimum Formula ◽  
Functional Drink

Teh dan rempah memiliki kandungan antioksidan yang berguna untuk kesehatan. Tujuan dari pembelajaran ini adalah untuk mendapatkan formula minuman fungsional teh dan rempah terbaik. Penelitian ini menggunakan mixture design untuk menentukan formula optimum minuman fungsional terbaik yang terdiri dari gula merah, bubuk kayu manis dan bubuk kapulaga. Berdasarkan input batas atas dan batas bawah dari bahan baku sehingga didapatkan 16 formulasi yang akan diteliti. Untuk batas atas gula merah yaitu 40 dan batas bawah gula merah yaitu 35. Untuk batas atas bubuk kayu manis yaitu 15 dan batas bawah kayu manis yaitu 10. Untuk batas atas bubuk kapulaga yaitu 50 dan batas bawah bubuk kapulaga yaitu 45. Untuk menentukan kualitas minuman fungsional dilakukan uji kimia (uji karbohidrat, gula total dan nilai pH, uji fisik (Uji viskositas), uji organoleptik (uji hedonik untuk warna, aroma, rasa dan kekentalan) dan mutu hedonik yang ditentukan dari kesukaan panelis terhadap warna, aroma, rasa dan kekentalan) dan uji antioksidan. Penelitian ini untuk mendapatkan formula optimum yang terbaik dari hasil pengacakan oleh mixture design. Hasil dari pengolahan mixture design adalah anova, grafik dan duncan. Berdasarkan hasil penelitian formula minuman fungsional yang masih dapat diterima adalah formulasi 11 yang terdiri dari 40% gula merah, 12.67% bubuk kayu manis dan 47.32% bubuk kapulaga. Formula 11 mengandung 0.39% karbohidrat, 15.46% gula total, 5.38% pH 4.98%  viskositas dan 255.41 mg antoksidanSpice tea have antioxidants compounds that are beneficial for health. The purpose of this study was to get the best spice tea formulation as a functional drink. This research used a mixture design to obtain the best optimum formula functional drink that composed by brown sugar, cinnamon powder and cardamom powder. Based on input the upper and lower limits of raw materials then get 16 formulations will be researched. The upper limit of brown sugar, cinnamon powder and cardamom powder is 40, 15 and 50. The lower limit of brown sugar, cinnamon powder and cardamom powder is 35, 10 and 45. The functional drink quality determined by chemical test (carbohydrate level, total sugar and pH value), physical test (viscosity level), organoleptic test and antioxidan level. Data was processed statistically using Design Expert application with one-way analysis (one way ANOVA) at 95% confidence level. Duncan`s follow-up was carried out to find out the differences between treatments if ANOVA had a significant effect. Based on the results of the research, formulation functional drink are still aceptable is formulation 11 of 40% brown sugar, 12.67% cinnamon powder and 47.32% cardamom powder. Formulation 11 contained carbohydrate level 0.39%, total sugar 15.46% and pH value 5.38%, viscosity level 4.98%, and antioxidan level 255.41 mg

scholarly journals PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF CRYSTAL GUAVA (PSIDIUM GUAJAVA L.) SYRUP

2020 ◽  
Vol 11 (2) ◽  
pp. 64
Author(s):  
Rosy Hutami
Keyword(s):  
Psidium Guajava ◽  
Total Sugar ◽  
Sugar Concentration ◽  
Plate Count ◽  
Test Quality ◽  
Product Analysis ◽  
Physical Test ◽  
Chemical Test ◽  
Guava Fruit ◽  
Total Plate Count

Food diversification based on crystal guava fruit is still limited. The purpose of this study were to utilize crystal guava fruit in the form of processed syrup and to determine the effect of ratio of the guava flesh vs water and sugar concentration to the characteristic of crystal guava syrup. The experimental design that used in this study was a Completely Randomized Design (CRD) with two factors. The first factor was the ratio of guava flesh and water which consist of three levels, namely A1 (30:70), A2 (40:60), A3 (50:50) and the second factor was sugar concentration that was also consist of three levels, namely B1 (50%), B2 (60%), B3 (70%). Product analysis included chemical test (total sugar), physical test (viscosity and total dissolved solids), microbial analysis (total plate count) and sensory  test (quality and hedonic test) of selected crystal guava syrup. Statistical analysis was done by using ANOVA with Duncan. The selected crystal guava syrup was the ratio of guava flesh and water 50:50 and sugar concentration 70%. It had total sugar, viscosity and total dissolved solid (TDS) about 75,11%, 9,92cP and 77,70◦brix, respectively. Selected guava syrup was tested for total plate count and the result obtained was 7,7x101 CFU/mL that had conformed to SNI 3544:2013. The result of sensory quality of the selected product was the color leads to yellowish white, the aroma leads to the smell of crystal guava, the taste leads to sweet acidity, and the flavor leads to crystal guava with the result of hedonic test was leads towards likes (6.07-6, 89).

scholarly journals Acceleration of Production Natural Disinfectants from the Combination of Eco-Enzyme Domestic Organic Waste and Frangipani Flowers (Plumeria alba)

2021 ◽  
Vol 5 (1) ◽  
pp. 15-21
Author(s):  
Made Rai Rahayu ◽  
Muliarta Nengah ◽  
Yohanes Parlindungan Situmeang
Keyword(s):  
Organic Waste ◽  
Ph Value ◽  
Raw Materials ◽  
Alcohol Concentration ◽  
Alcohol Content ◽  
Fixed Amount ◽  
Brown Sugar ◽  
Fermentation Time ◽  
Water Composition ◽  
Fruit Skin

Spraying disinfectants is one of the efforts to prevent the transmission of COVID-19. One of the high needs for disinfectants can be overcome by using natural disinfectants or those made from natural ingredients, such as the use of eco-enzymes. The problem is that it takes 3 months to produce eco-enzyme, so it needs innovation to be able to produce it quickly. This research is an experimental study with independent variables, namely the composition of organic waste (rambutan fruit skin, corn cobs, chayote skin) as a substrate in varied eco-enzyme raw materials. Each treatment added 10% frangipani sandalwood extract. Control variables include fermentation time, water composition, brown sugar, yeast (Saccharomyches cerevisiae) with a fixed amount. The experimental results showed that the longer of fermentation time, the alcohol concentration increased, while the pH value decreased. The optimum time to produce eco-enzymes according to standard requirements for disinfecting purposes is 8-10 days, wherein the fermentation has produced an alcohol content of 60-70% and the pH of eco-enzymes has been reached below 4.0. The content of compounds in frangipani flower extract through phytochemical and GC-MS tests include terpenoids (linalool, geraniol, terpineol), quercetin from the flavonoid and citrulline groups of alkaloids and tannins which have various activities that support their role as a natural disinfectant including antibacterial, anti-fungi, and antivirals. The combination of Eco-Enzym from domestic organic waste and frangipani flower (Plumeria alba) is able to inhibit the growth of Staphylococcus aureus bacteria with very strong inhibition category ranging from 31.85-34.41 mm.   Keywords: disinfectant, eco-enzyme, frangipani flowers

VALUE INCREASING OF REJECT COAL WITH BIOMASS ADDING AS BIO-COAL BRIQUETTE

2020 ◽  
Vol 3 (2) ◽  
pp. 123
Author(s):  
Dyah Marganingrum ◽  
Lenny Marilyn Estiaty
Keyword(s):  
Alternative Energy ◽  
Ignition Time ◽  
Bottom Ash ◽  
Calorific Value ◽  
Added Value ◽  
Physical Test ◽  
Chemical Test ◽  
Agglomeration Process ◽  
Strategic Solution ◽  
Index Value

Aim: This paper aims to explain the added value increasing method of reject coal which has not utilized by the company. Methodology and Results: The method to increase added value in this study used the agglomeration process of briquettes form that changing composition by adding biomass. The biomass functions to minimize bottom ash produced from burning briquettes so that the briquettes burn entirely. Stages processes in this study consist of characterization, briquetting, physical test, and chemical test. Based on the analysis, reject coal still has a high calorific value of 5,929 cal/gr. Shapes and sizes that were not following needs of coal market or consumer due to reject coal to be a waste. Briquettes have been successfully produced and meet specification requirements based on applicable regulations in Indonesia. Besides physical properties, the briquette meet density requirements which are greater than or equal to 1 gr/cm3 and shatter index value is less than 0.5%. The gas emission test shows below threshold, which is CO 0-30 ppm, H2S 0-3.6 ppm, and NOx is not detected. After evaluation, it showed that by adding 30% biomass, ignition time could be decreased and remaining unburned briquettes or bottom ash was reduced as much as 68.68%. Conclusion, significance and impact study: The bio-coal briquettes is a strategic solution to environmental problems and alternative energy sources that are environmentally friendly, because CO and H2S emissions are still below the threshold, even for NOx not detected. Making Bio-coal briquettes as a solution to the utilization of reject coal mining waste to be used as an alternative energy source has been successfully carried out.

Synthesis and Application of Itaconic Acid Water-Coke Slurry Dispersant

2017 ◽  
Vol 896 ◽  
pp. 167-174 ◽  
Author(s):  
Zhi Yuan Yang ◽  
Zhuo Yue Meng ◽  
Zhi Hua Li ◽  
Si Tong Wang
Keyword(s):  
Surface Tension ◽  
Polyethylene Glycol ◽  
Itaconic Acid ◽  
High Performance ◽  
Ph Value ◽  
Raw Materials ◽  
Esterification Reaction ◽  
Solution Ph ◽  
Powder Surface ◽  
Coke Powder

Polyethylene glycol (PEG-200) and itaconic acid (IA) were used as raw materials to compound macromer through esterification reaction. A new type of specialized water-coke slurry dispersant was synthesized by copolymerization of microware, sodium methallyl sulfonate (SMAS) and maleic anhydride (MA). The experiment showed that the concentration of slurry could be reached to 63% with the dosage of 0.2%, and the apparent viscosity was 1140.3 mPa∙s. Through the analysis of the infrared, the dispersant was confirmed to have polyethylene glycol branched chain and hydrophilic functional groups such as carboxyl or sulfonic group. When the concentration of dispersant was 30 g/L, the surface tension of water could be decreased from 72.70 mN/m to 45.50 mN/m. Furthermore, when the solution pH value was 9, the Zeta potential of semi-coke powder surface could also be decreased from-13.38 mV to-25 mV with the addition of dispersant. Thus, this dispersant could increase electronegativity of semi-coke powder surface, enhance steric-hindrance effect and prevent the phenomenon of powder flocculation and gather. Meantime, it also could reinforce the semi-coke hydrophilic by reducing the surface tension of water effectively. And then, the high performance water-coke slurry could be obtained.

ENRICHMENT OF FUNCTIONAL DRINKS FROM VEGETABLE RAW MATERIALS WITH PROTEINS OF GRAIN CROPS

2020 ◽  
Author(s):  
О.В. ПРИСТУПКО ◽  
Л.Я. РОДИОНОВА
Keyword(s):  
Chemical Composition ◽  
Ph Value ◽  
Raw Materials ◽  
Optimal Ratio ◽  
Grain Crops ◽  
Complexing Ability ◽  
Functional Orientation ◽  
Materials Used ◽  
Vegetable Raw Materials ◽  
Pectin Substances

Разработаны рецептуры напитков функционального назначения из овощных соков с добавлением концентрата из пророщенного зерна полбы Руно . Исследована комплексообразующая способность (КС) напитка при оптимальном соотношении белка и пектина. Определен химический состав используемого сырья и энергетическая ценность готовых напитков. Установлено содержание в 100 г разработанного напитка, образец 1 и 2 соответственно: сухих веществ 8,6 и 7,2 пектиновых веществ 1,80 и 1,79 белков 3,46 и 3,40 г углеводов 10,46 и 7,87 г жиров по 0,14 г. КС образцов 1 и 2 соответственно (58 0,1) и (56 0,2) мг Pb2/мл значение pH 5,1 0,3 и 5,3 0,4. Разработанные овощные соки с мякотью, обогащенные пророщенным зерном полбы Руно , могут быть рекомендованы в качестве овощных напитков функциональной направленности. Recipes of functional drinks from vegetable juices with the addition of concentrate from sprouted grain of spelt Runo have been developed. The complexing ability of the drink with the optimal ratio of protein and pectin was studied. Was determined the chemical composition of the raw materials used and the energy value of the finished beverages. The content of 100 g of developed drinks, the samples 1 and 2, respectively: dry solids 8,6 and 7,2 pectin substances 1,80 and 1,79 proteins 3,46 and 3,40 g carbohydrates 10,46 and 7,87 g of fats in each sample of 0,14 g. The complexing ability of samples 1 and 2, respectively (58 0,1) and (56 0,2) mg Pb2/ml the pH value, respectively 5,1 0,3 and 5,3 0,4. Developed vegetable juices with pulp, enriched with sprouted grain of spelt Runo , can be recommended as vegetable drinks of a functional orientation.

Effect of wood acidity and catalyst on UF resin gel time

Holzforschung ◽  
2004 ◽  
Vol 58 (4) ◽  
pp. 408-412 ◽  
Author(s):  
C. Xing ◽  
S.Y. Zhang ◽  
J. Deng
Keyword(s):  
Ph Value ◽  
Raw Materials ◽  
Urea Formaldehyde ◽  
Acid Catalyst ◽  
Buffering Capacity ◽  
Raw Material ◽  
Gel Time ◽  
Uf Resin ◽  
Effects Of Ph ◽  
Fiber Materials

Abstract Knowledge of pH and buffering capacity of raw fiber materials is important for understanding the effects of raw material on the curing rate of urea formaldehyde (UF) resin, used for panel manufacturing, especially with some less-desirable wood materials such as bark, top, and commercial thinnings. The effects of pH and buffering capacity as well as catalyst content on the gel time of UF resin were investigated. The results obtained from this study indicate that bark has a lower pH value as well as higher acid and alkaline buffering capacities than wood of the same species due to their extractives. The pH values of the raw fiber materials studied decrease with increased absolute and relative acid buffering capacity due to the increased absolute acidity mass in the solution. At lower levels of added catalyst, the effect of raw material pH on UF resin gel time is significant, while it is insignificant at higher catalyst contents. This may be due to the acidity of wood, which is the main acid catalyst source of the mixture at lower levels of added catalyst, while at higher levels, catalyst is the main source. With higher catalyst contents, all studied raw materials mixed with UF resin result in a longer gel time than does UF resin alone.

scholarly journals PEMANFAATAN LIMBAH FLY ASH DARI PEMBAKARAN BATUBARA PADA PEMBUATAN SEMEN PCC (PORTLAND COMPOSITE CEMENT) DI PT SEMEN XYZ LAMPUNG

2020 ◽  
Vol 4 (2) ◽  
Author(s):  
Dwi Septiyana Sari ◽  
◽  
Susanti Sundari
Keyword(s):  
Compressive Strength ◽  
Fly Ash ◽  
Raw Materials ◽  
Testing Machine ◽  
Technical Aspect ◽  
Raw Material ◽  
Physical Test ◽  
Composite Cement ◽  
The Difference ◽  
The Cost

Abstract This study discusses the use of fly ash waste from coal burning on the manufacture of PCC (Portland composite cement) at PT. XYZ Lampung. The purpose of this research is to look at the technical studies and the efficiency of raw materials in the use of fly ash in cement making, in this case PCC cement (Portland Composite Cement). The steps taken in analyzing the data in this study were viewed from a technical aspect by means of a physical test, namely the cement compressive strength test at the age of 3 days, 7 days, and 28 days using the Compression Testing Machine. This test was conducted to see the comparison of the compressive strength of PCC cement using limestone and fly ash as raw materials, then calculate the difference in raw material costs in the year before and after the replacement of limestone with fly ash. The results showed that cement with the addition of fly ash after 3 days, 7 days and 28 days had an increased compressive strength value, which increased 21.69%, 16.07% and 8.05% respectively of the compressive strength of cement using limestone. The use of fly ash as a substitute for limestone has an effect on the cost of raw materials, where the difference between the cost of raw materials in 2019 and the cost of raw materials in 2018 is Rp. 39,440,952,074.

scholarly journals Pengaruh Waktu Steam Blanching dan Suhu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ)

2019 ◽  
Vol 8 (2) ◽  
pp. 271
Author(s):  
I Nyoman Cahyadi Purnama ◽  
Pande Ketut Diah Kencana ◽  
I Made Supartha Utama
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Raw Materials ◽  
Acid Value ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Total Acid ◽  
Drying Temperature ◽  
Bamboo Leaves ◽  
Randomized Design

Bambu " tabah " adalah salah satu varietas bambu yang hanya ditemukan di pulau Bali . " Tabah " daun bambu memiliki potensi untuk dikembangkan sebagai bahan baku untuk membuat teh yang dapat menghasilkan minuman dengan berbagai manfaat. Jika dimanfaatkan secara optimal, daun bambu " tabah " dapat diolah sebagai produk yang akan memberikan keuntungan. Penelitian ini bertujuan untuk mengetahui pengaruh proses blanching dan pengeringan uap terhadap aktivitas kadar air, pH, asam total, fenol total, dan teh daun bambu " tabah " organoleptik . " Tabah "Daun bambu diperlakukan dengan waktu blanching uap dengan variasi waktu, yaitu selama 10 menit, 15 menit dan 20 menit. Setelah steam blanching, daun bambu" tabah "dikeringkan menggunakan oven dengan variasi suhu pengeringan 50 ° C, 60 ° C, dan 70 ° C. Metode penelitian yang digunakan adalah metode eksperimen dengan pola faktorial Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor dan diulang tiga kali. Faktor pertama adalah waktu blansing uap dan faktor kedua adalah suhu pengeringan.Hasil menunjukkan bahwa kombinasi terbaik dari perawatan berdasarkan penerimaan keseluruhan tes hedonis yang dihasilkan pada " tabah”Teh daun bambu adalah perlakuan waktu blansing uap 15 menit dengan suhu pengeringan 60 ° C (W2S2) yang menghasilkan 7,03% kadar air untuk kadar air SNI 8%, nilai pH 6,40, nilai asam total 0,94, total kadar fenol 54,95 , tes skor warna 4,47, tes skor aroma 4,87, tes skor rasa 4,60 dan tes keseluruhan penerimaan hedonis 4, 67.     Bamboo “tabah” is one of the bamboo variety of which finds only in Bali island. "Tabah" bamboo leaves have the potential to be developed as raw materials for making tea that can produce drinks with various benefits. If utilized optimally, "tabah" bamboo leaves can be processed as a product that will provide an advantage. This study aims to determine the effect of steam blanching and drying process on the activity of water content, pH, total acid, total phenol, and organoleptic " tabah" bamboo leaf tea. "Tabah" bamboo leaves are treated with steam blanching time with a variation of time, namely for 10 minutes, 15 minutes and 20 minutes. After steam blanching, the "tabah" bamboo leaves are dried using an oven with variations in the drying temperature of 50 ° C, 60 ° C and 70 ° C. The research method used was an experimental method with a completely randomized design (CRD) factorial pattern consisting of two factors and repeated three times. The first factor is the steam blanching time and the second factor is the drying temperature. The results showed that the best combination of treatments based on the overall acceptance of hedonic tests produced on “tabah” bamboo leaf tea is the treatment of 15 minutes steam blanching time with a drying temperature of 60 ° C (W2S2) which produces 7.03% water content for SNI water content 8%, pH value 6.40, total acid value 0.94, total phenol content 54.95, color scoring test 4.47, aroma scoring test 4.87, taste scoring test 4.60 and overall acceptance hedonic test 4, 67.

scholarly journals Optimization Mixture Ratio of Petasites japonicus, Luffa cylindrica and Houttuynia cordata to Develop a Functional Drink by Mixture Design

2015 ◽  
Vol 25 (3) ◽  
pp. 329-335 ◽  
Author(s):  
Hae-Jin Jeong ◽  
Kyoung-Pil Lee ◽  
Hun-Sik Chung ◽  
Dong-Seop Kim ◽  
Han-Soo Kim ◽  
...  
Keyword(s):  
Mixture Design ◽  
Luffa Cylindrica ◽  
Mixture Ratio ◽  
Houttuynia Cordata ◽  
Functional Drink ◽  
Petasites Japonicus

scholarly journals Stabilitas Zeolit HY Hidrofobik terhadap Uji Hot Liquid Water (HLW)

2021 ◽  
Vol 10 (2) ◽  
pp. 58-62
Author(s):  
Yuni Susanti ◽  
Yeni Variyana
Keyword(s):  
Liquid Water ◽  
Raw Materials ◽  
Sodium Aluminate ◽  
Zeolite Catalysts ◽  
Wave Number ◽  
Physical Test ◽  
Hy Zeolite ◽  
Ftir Spectrometer ◽  
Two Phases ◽  
The Stability

Initially, zeolite catalysts cannot be used for reactions involving hot liquid water, so it is necessary to modify the zeolite to be stable under these conditions. The synthesis of HY and hydrophobic zeolites aimed to determine the stability of zeolite in hot liquid water (HLW). The stability of zeolite in HLW is related to zeolite hydrophobicity. In this study, the main raw materials for the synthesis of HY zeolite were sodium aluminate (NaAlO2) and Ludox HS-40 by calcining the product at 350 oC for 1 hour. Furthermore, increasing the hydrophobicity of HY zeolite was carried out by modifying the external zeolite surface using organosilanes (aminopropyltriethoxysilane). The stability of two zeolites in HLW was set at 200 oC. Zeolite analysis used physical test and Fourier Transform-Infra Red (FTIR) Spectrometer. The results of the zeolite distribution in two phases confirmed that HY zeolite was completely dispersed in the water phase, while the zeolite one was dispersed in the organic phase. Moreover, the IR spectra of HY zeolite showed that the wide peak detection at wave number 720 cm-1 for beginning to disappear. This means that the HLW condition could be damaged to the d6r unit. Another result was shown by hydrophobic zeolite spectra with a stable peak for 72 hours. This indicates that the hydrophobic zeolite has thermal stability in HLW so that it can be used in chemical reaction catalytic applications that use on phase.

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