Pelatihan Pembuatan Desain Kemasan Produk Pada UKM Sari Ne Lemon

Sari Ne Lemon in East Denpasar is an UKM that is active in lemon cultivation. The lemon plantation owned by Sari Ne Lemon is located in Pelaga Village, Petang District, Badung Regency. Although the lemon plantation is currently still in the village of Petang, the production and sales center is located in East Denpasar. Initially the results of the cultivation of lemon plantations were only in the form of lemons that had not undergone further processing. Currently, Sari Ne Lemon has developed lemon juice into packaged lemon juice. In its effort to develop lemon juice products, Sari Ne Lemon encountered difficulties in terms of packaging and marketing. The packaging owned by Sari Ne Lemon is still very simple, namely lemon juice is packaged and sold in plastic bottles. Therefore, the resulting product has not been able to compete in the industrial market. This service activity aims to find and implement solutions to the problems experienced by partners. Packaging that is only in the form of plastic bottles without labels will be changed into 2 types of packaging, namely labeled plastic bottle packaging and labeled plastic press glass packaging. With the activities of making branding and training on packaging of processed lemon juice products, it will produce products that have higher competitiveness and selling value. UKM Sari Ne Lemon has been helped by the successful development of their new product packaging through packaging design and implementation in 14 oz glass cups and small plastic bottles.

Effect of lemon juice concentration on proximate composition of cheese produced from cow's milk

The quality and composition of cheese produced in Ethiopia may vary due to the quality and composition of the milk, method of manufacture, and the process passed from parents to children by observation and practical experiences. In view of this, the effect of lemon juice concentration on the proximate composition of cheese produced from cow’s milk was investigated. The treatment consisted of three lemon juice concentrations (20 mL, 30 mL, and 40 mL) and two milk sources (Menelik and Yigezu dairy farms). The experiment was laid out as a Complete Randomized Design (RCD) in factorial arrangements (2×3=6 treatments) and replicated three times per treatment. Proximate composition (moisture, ash, crude protein, and crude fat) of cheese samples were analyzed using standard methods and sensory quality (aroma, taste, color, and overall acceptability) of cheese were determined using a 10-member panel. Lemon juice concentration has a significant (P< 0.05) effect on proximate composition and sensory characteristics of cheese. The proximate composition result showed that the highest moisture content was 56.23% in the Menelik milk sample treated at 20 mL lemon juice concentration, ash, and crude protein content were highest, 2.88%, and 16.31% in the Menelik milk sample treated at 30 mL lemon juice concentration. A significantly high crude fat (24.99%) content was observed in cheese processed with a 20 mL lemon juice treated milk sample. So, significantly high protein (16.31%), crude fat (24.99%), and moisture (56.23%) contents were observed in cheese, processed using lemon juice. The sensory quality result showed that the highest overall acceptability was 6.00 in the Menelik milk sample treated at 30 mL lemon juice concentration. The sensory quality of the cheese sample has average values of aroma, taste, color, and overall acceptability of 5.12, 5.35, 6.00, and 5.48 on a 7-point hedonic scale, respectively, and was liked slightly. The study concluded that lemon juice concentration had a significant effect on the proximate composition and sensory quality of cheese.

Thermal-cycling, simulated brushing, and beverages induced color changes and roughness of CAD/CAM poly (methyl methacrylate) denture resins

The aim of the present study was to evaluate and compare the effect of thermal-cycling, mechanical brushing and beverage storage on the color changes and surface roughness of conventional heat-polymerized and CAD/CAM PMMA used to fabricate complete dentures. A total of 100 specimens measuring 10 mm in diameter and 3 mm in thickness were fabricated from conventional PMMA resin (Heat-cured, Major. Base.20, Moncalieri, Italy) and CAD/CAM blocks (Opera system, Principauté de Monaco, French). The specimens were subjected to a combined surface treatment involving thermo-cycling, mechanical brushing, and immersed in either artificial saliva (AS), coffee, tea, Coca-Cola, or lemon juice. Colour differences (∆E) and surface roughness (Ra) was determined using a spectrophotometer and non-contact profilometer, respectively. The data were analyzed using IBM SPSS v.20 (α=0.05). Factorial ANOVA showed that independent factors, namely material, beverages, and the interaction between independent factors, significantly influenced ΔE (F=76.862; p<0.001) and surface roughness (F=71.685; p<0.001). The overall highest and lowest colour differences was obtained for CAD/CAM PMMA (∆E=1.93 ± 1.29) and conventional PMMA (∆E=1.41 ± 1.39) resins, respectively (p=0.061). Conventional PMMA (1.22±0.20) demonstrated significantly increased roughness compared to CAD/CAM PMMA (0.91±0.17) (p <0.001). Pearson correlation showed a low degree of correlation, which was non-significant for both the PMMA (r=0.015; p=0.917) and C-PMMA materials (r=0.097; p=0.505). CAD/CAM milled PMMA resins demonstrated greater colour change and lower surface roughness compared to conventional heat-polymerized PMMA resins. Specimens in tea and coffee demonstrated maximum colour changes and were perceivable by the human eye. On the contrary, specimens immersed in low pH acidic beverages namely Coca-Cola and lemon juice demonstrated maximum surface roughness.

Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert

Plant-based foods with desirable texture and nutritional value have attracted considerable interest from consumers. In order to meet the growing demand for more sustainable and health-focused products, new sources for plant-based products are needed. In this study, we aimed to develop an innovative plant-based dessert based on the underutilized crop chufa tubers (Cyperus esculentus). The chufa extract was fermented with plant-adapted lactic acid bacteria and formulated with the purpose of imitating the Danish summer dessert “cold butter-milk soup”. The effect of various bacterial fermentations and formulations on steady and oscillatory rheology, stability, dry matter, pH, and sugar profile of the product were studied and compared to a commercial cold buttermilk soup sample. A strain of Leuconostoc mesenteroides was found to create the most similar taste to a commercial sample. By adding lemon juice, sucrose, xanthan gum, and vanilla to the fermented chufa drink, the drink was found to mimic the pH, texture, acid profile, and stability of a commercial dairy-based sample, while containing a lower concentration of carbohydrates.

Lemon Juice Assisted Green Synthesis of Reduced Graphene Oxide and Its Application for Adsorption of Methylene Blue

Sustainable synthesis of reduced graphene oxide (rGO) is of crucial significance within the development of carbon nanomaterials. In this study, a green and eco-friendly strategy for the synthesis of rGO using lemon juice as the reducing agent for graphene oxide (GO) without using toxic and harmful chemicals was demonstrated. The reduction with lemon juice effectively eliminated the oxygen-containing functionalities of GO and regenerated the conjugated systems as confirmed by the UV-vis and FTIR spectroscopic and X-ray diffraction analyses. Microscopic evaluation showed the successful manufacturing of exfoliated and separated few layers of nano-sheets of rGO. The application of the resultant rGO as an adsorbent for organic pollutants was investigated using methylene blue (MB) as a model. The adsorption kinetics of MB on rGO is best matched with the pseudo-second-ordered kinetic model and the Langmuir model with a high adsorption capacity of 132.2 mg/g. The rGO exhibited good reusability with a removal efficiency of 80.4% in the fourth cycle. This green method provides a new prospect for the large-scale production of rGO in a cost-effective and safe manner.

Role of Citrus Fruit Juices in Prevention of Kidney Stone Disease (KSD): A Narrative Review

To explore the relationship between citrus fruit juices (oranges, grapefruits, and lemonades) and kidney stone disease (KSD). Methods: A systematic review was performed using the Medline, EMBASE, and Scopus databases, in concordance with the PRISMA checklist for all English, French, and Spanish language studies regarding the consumption of citrus fruit juices and the relationship to urinary stone disease. The main outcome of interest was the association of citrus fruit juices with KSD. Results: Thirteen articles met the criteria for inclusion in the final review. Three large epidemiological studies found that grapefruit juice was a risk factor for stone formation, while orange juice did not increase the risk for KSD. Ten small prospective clinical studies found that orange, grapefruit, and lemon juices all increased urinary citrate levels. Only orange and grapefruit juices had an alkalinizing effect and while lemon juice has a protective effect by raising urinary citrate levels, it lacked a significant alkalinizing effect on urine pH. Orange juice and grapefruit juices significantly increased urinary oxalate levels, while orange juice also had a high carbohydrate content. Conclusion: While orange juice seems to play a protective role against stone formation, grapefruit was found to raise the risk of KSD in epidemiological studies but had a protective role in smaller clinical studies. Lemon juice had a smaller protective role than orange juice. Larger amounts of, as well as more accurate, data is needed before recommendations can be made and a high carbohydrate content in these juices needs to be taken into consideration.

PREPARATION AND CHARACTERIZATION OF EGG SHELL BHASMA BY USING MODERN ANALYTICAL TECHNIQUES

Calcium is one of the essential elements for living beings. As a supplement, it is used to treat Calcium deficiencies due to a calcium deficient diet. In Rasaratnasamuchchaya Calcium bhasma (Eggshell bhasma) is included as a rich calcium supplement. There is a need for work on the determination of the percentage of Calcium in the eggshell and its limit of acceptance. Easy absorption of bhasma in the body is possible when its preparation is carried out in an acidic medium. Lemon juice is one of the acidic mediums employed for this purpose at pH 2.4. The eggshell powder is subjected to five calcination cycles to convert it into the Bhasma. Analysis of Eggshell Bhasma has been done by various modern analytical techniques to determine its exact chemical compositions. Various instrumental methods like XRD, FTIR, and SEM have been incorporated for analysis of raw materials, intermediates as well as final products. The calcium carbonate present in eggshells is in calcite form. In the present work, structural and chemical characterization of eggshell bhasma was carried out to develop an analytical profile of it.