Pub Date : 2019-06-28DOI: 10.24960/JLI.V9I1.4675.51-57
Safni Safni, Vepilia Wulanda, K. Khoiriah, D. V. Wellia
Fenol merupakan senyawa kimia yang banyak digunakan dalam proses industri. Akan tetapi fenol dalam konsentrasi berlebihan dapat menimbulkan efek buruk terhadap kehidupan manusia dan lingkungan pada umumnya. Pada penelitian ini, fenol didegradasi secara fotolisis tanpa dan dengan menggunakan katalis TiO 2 /C di bawah sinar UV (10 Watt, λ= 365 nm) dan sinar tampak (lampu philips LED 13 watt 1400 lux, λ= 465-640 nm). Larutan fenol yang telah didegradasi diukur dengan Spektrofotometer UV-Vis pada panjang gelombang 200-400 nm. Hasil karakterisasi XRD dan DRS UV-Vis memperlihatkan bahwa katalis modifikasi titania menggunakan unsur karbon berpotensi aktif pada sinar tampak. Aplikasi katalis TiO 2 /C mampu meningkatkan efisiensi dari degradasi fenol pada sistem fotolisis. Larutan fenol 8 mg/L terdegradasi sebanyak 38,98% dan 35,59% tanpa katalis dan meningkat menjadi 51,69% dan 66,10% dengan penambahan 5 mg katalis TiO 2 /C masing-masing di bawah sinar UV dan sinar tampak. ABSTRACT Phenol is a chemical compound that is widely used in industrial processes. However, phenol in excessive concentration can endanger human life and the environment. In this study, phenol was degraded without and using TiO 2 /C catalyst under UV-light (10 Watts, λ = 365 nm) and visible-light (13 watt Philips, lux= 1400, λ = 465-640 nm) photolysis. The degraded of phenol solution was measured by a UV-Vis spectrophotometer at a wavelength 200-400 nm. The results of XRD and DRS UV-Vis characterization show that the modified of titania catalyst using carbon potentially actives in visible-light. Application of TiO 2 /C catalyst can improve the efficiency of phenol degradation in photolysis system. Phenol solution with concentration 8 mg/L was degraded by 38.98% and 35.59% without catalyst and increased to be 51.69% and 66.10% in presence of 5 mg TiO 2 /C catalyst under UV-light and visible-light, respectively.
{"title":"Degradasi senyawa fenol secara fotokatalisis dengan menggunakan katalis C-doped TiO2","authors":"Safni Safni, Vepilia Wulanda, K. Khoiriah, D. V. Wellia","doi":"10.24960/JLI.V9I1.4675.51-57","DOIUrl":"https://doi.org/10.24960/JLI.V9I1.4675.51-57","url":null,"abstract":"Fenol merupakan senyawa kimia yang banyak digunakan dalam proses industri. Akan tetapi fenol dalam konsentrasi berlebihan dapat menimbulkan efek buruk terhadap kehidupan manusia dan lingkungan pada umumnya. Pada penelitian ini, fenol didegradasi secara fotolisis tanpa dan dengan menggunakan katalis TiO 2 /C di bawah sinar UV (10 Watt, λ= 365 nm) dan sinar tampak (lampu philips LED 13 watt 1400 lux, λ= 465-640 nm). Larutan fenol yang telah didegradasi diukur dengan Spektrofotometer UV-Vis pada panjang gelombang 200-400 nm. Hasil karakterisasi XRD dan DRS UV-Vis memperlihatkan bahwa katalis modifikasi titania menggunakan unsur karbon berpotensi aktif pada sinar tampak. Aplikasi katalis TiO 2 /C mampu meningkatkan efisiensi dari degradasi fenol pada sistem fotolisis. Larutan fenol 8 mg/L terdegradasi sebanyak 38,98% dan 35,59% tanpa katalis dan meningkat menjadi 51,69% dan 66,10% dengan penambahan 5 mg katalis TiO 2 /C masing-masing di bawah sinar UV dan sinar tampak. ABSTRACT Phenol is a chemical compound that is widely used in industrial processes. However, phenol in excessive concentration can endanger human life and the environment. In this study, phenol was degraded without and using TiO 2 /C catalyst under UV-light (10 Watts, λ = 365 nm) and visible-light (13 watt Philips, lux= 1400, λ = 465-640 nm) photolysis. The degraded of phenol solution was measured by a UV-Vis spectrophotometer at a wavelength 200-400 nm. The results of XRD and DRS UV-Vis characterization show that the modified of titania catalyst using carbon potentially actives in visible-light. Application of TiO 2 /C catalyst can improve the efficiency of phenol degradation in photolysis system. Phenol solution with concentration 8 mg/L was degraded by 38.98% and 35.59% without catalyst and increased to be 51.69% and 66.10% in presence of 5 mg TiO 2 /C catalyst under UV-light and visible-light, respectively.","PeriodicalId":31936,"journal":{"name":"JLI Jurnal Litbang Industri","volume":"87 4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83607319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-28DOI: 10.24960/JLI.V9I1.4326.41-49
Riska Hernandi, Abdi Dharma, Armaini Armaini
Mikroalga menjadi sumber minyak nabati yang berpotensi sebagai bahan baku pembuatan biodiesel dengan kandungan lipid 30-70% dari berat biomassa kering dan komposisi asam lemak yang lengkap. Penelitian ini bertujuan untuk mempelajari keragaman spesies mikroalga dari perairan Danau Kerinci di Jambi, menganalisis kandungan lipid dan asam lemak isolat mikroalga. Mikroalga diisolasi dengan kombinasi teknik goresan, pengenceran berseri, dan mikropipet. Penentuan tingkat pertumbuhan dengan spektrofotometer UV-Vis. Penentuan berat biomassa kering secara gravimetri. Analisis kualitatif lipid dengan uji nile red menggunakan mikroskop flourescence . Analisis kuantitatif lipid dengan ekstraksi menggunakan n-heksana. Analisis kandungan asam lemak dengan alat GC-MS. Terdapat 19 spesies mikroalga yang diidentifikasi dan 2 spesies berhasil ditapis dengan stres salinitas, yaitu MA1 ( Scenedesmus rubescens ) dan MA2 ( Galdieria sulphuraria ). MAI dan MA2 memiliki kandungan lipid yang lebih tinggi pada pupuk Growmore dibandingkan pada medium Bold’s Basal . MA1 memiliki kandungan lipid 31,95% pada medium Bold’s Basal dan 32,4% pada pupuk Growmore . MA2 memiliki kandungan lipid 28,72% pada medium Bold’s Basal dan 28,93% pada pupuk Growmore . Mikroalga MA1 dan MA2 dapat dijadikan sumber biodiesel dengan kandungan lipid dan asam lemak jenuh (C16:0, C18:0) yang tinggi. ABSTRACT Microalgae has been considered recently as a promising biomass feedstock with great potential for biodiesel production with 30-70% lipid content of the dry biomass weight and produces high fatty acid. This research investigated the diversity of microalgae species from waters of Lake Kerinci in Jambi and analysis of the lipid content and fatty acid of microalgae. The isolation was done by agar plate, serial dilution, and micropipette method. The growth rate of the isolated microalgae was determined by UV-Vis spectrophotometer. Dry biomass weight was determined gravimetrically. Nile red staining performed on the isolates to observe the potential of lipid content. Lipids were extracted using n-hexane. Fatty acid analysis by GC-MS. From the results of identification, there were 19 species of microalgae and 2 species were screened with salinity stress. Based on identification of the both isolates, it is known that MA1 isolate is Scenedesmus rubescens and MA2 is Galdieria sulphuraria. MAI and MA2 had higher lipid content in Growmore agrolyzer than Bold’s Basal medium. MA1 had lipid content 31.95% in Bold’s Basal medium and 32.4% in Growmore agrolyzer, MA2 had lipid content 28.72% in Bold’s Basal medium and 28.93 % in Growmore agrolyzer. MA1 and MA2 was a potential as a biodiesel source with high lipid content and saturated fatty acids (C16:0, C18:0).
{"title":"Penapisan, isolasi, dan karakterisasi mikroalga yang berpotensi sebagai sumber biodiesel dari perairan Danau Kerinci, Jambi","authors":"Riska Hernandi, Abdi Dharma, Armaini Armaini","doi":"10.24960/JLI.V9I1.4326.41-49","DOIUrl":"https://doi.org/10.24960/JLI.V9I1.4326.41-49","url":null,"abstract":"Mikroalga menjadi sumber minyak nabati yang berpotensi sebagai bahan baku pembuatan biodiesel dengan kandungan lipid 30-70% dari berat biomassa kering dan komposisi asam lemak yang lengkap. Penelitian ini bertujuan untuk mempelajari keragaman spesies mikroalga dari perairan Danau Kerinci di Jambi, menganalisis kandungan lipid dan asam lemak isolat mikroalga. Mikroalga diisolasi dengan kombinasi teknik goresan, pengenceran berseri, dan mikropipet. Penentuan tingkat pertumbuhan dengan spektrofotometer UV-Vis. Penentuan berat biomassa kering secara gravimetri. Analisis kualitatif lipid dengan uji nile red menggunakan mikroskop flourescence . Analisis kuantitatif lipid dengan ekstraksi menggunakan n-heksana. Analisis kandungan asam lemak dengan alat GC-MS. Terdapat 19 spesies mikroalga yang diidentifikasi dan 2 spesies berhasil ditapis dengan stres salinitas, yaitu MA1 ( Scenedesmus rubescens ) dan MA2 ( Galdieria sulphuraria ). MAI dan MA2 memiliki kandungan lipid yang lebih tinggi pada pupuk Growmore dibandingkan pada medium Bold’s Basal . MA1 memiliki kandungan lipid 31,95% pada medium Bold’s Basal dan 32,4% pada pupuk Growmore . MA2 memiliki kandungan lipid 28,72% pada medium Bold’s Basal dan 28,93% pada pupuk Growmore . Mikroalga MA1 dan MA2 dapat dijadikan sumber biodiesel dengan kandungan lipid dan asam lemak jenuh (C16:0, C18:0) yang tinggi. ABSTRACT Microalgae has been considered recently as a promising biomass feedstock with great potential for biodiesel production with 30-70% lipid content of the dry biomass weight and produces high fatty acid. This research investigated the diversity of microalgae species from waters of Lake Kerinci in Jambi and analysis of the lipid content and fatty acid of microalgae. The isolation was done by agar plate, serial dilution, and micropipette method. The growth rate of the isolated microalgae was determined by UV-Vis spectrophotometer. Dry biomass weight was determined gravimetrically. Nile red staining performed on the isolates to observe the potential of lipid content. Lipids were extracted using n-hexane. Fatty acid analysis by GC-MS. From the results of identification, there were 19 species of microalgae and 2 species were screened with salinity stress. Based on identification of the both isolates, it is known that MA1 isolate is Scenedesmus rubescens and MA2 is Galdieria sulphuraria. MAI and MA2 had higher lipid content in Growmore agrolyzer than Bold’s Basal medium. MA1 had lipid content 31.95% in Bold’s Basal medium and 32.4% in Growmore agrolyzer, MA2 had lipid content 28.72% in Bold’s Basal medium and 28.93 % in Growmore agrolyzer. MA1 and MA2 was a potential as a biodiesel source with high lipid content and saturated fatty acids (C16:0, C18:0).","PeriodicalId":31936,"journal":{"name":"JLI Jurnal Litbang Industri","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84539485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-28DOI: 10.24960/JLI.V9I1.4664.1-7
Fitriana Djafar, M. D. Supardan
Penelitian ini bertujuan untuk membuat mikrokapsul minyak jahe dengan menggunakan teknik spray drying . Bahan penyalut yang digunakan adalah maltodekstrin. Variabel penelitian yang dipelajari adalah konsentrasi maltodekstrin yaitu 10, 20 dan 30 (%-b/v) dan rasio minyak jahe terhadap maltodekstrin yaitu 1:8, 1:10, 1:12 dan 1:14 (b/v). Variabel penelitian dengan rendemen tertinggi akan digunakan untuk mempelajari pengaruh variasi suhu inlet proses spray drying (160, 170, 180 dan 190 o C). Hasil analisis gas kromatografi-spektrofotometri massa menunjukkan bahwa ada lima komponen terbesar yang terdapat dalam minyak jahe yaitu benzene (28,62%), zingiberene (19,46%), β- bisabolene (13,48%), cyclohexane (12,59%) dan farnesene (5,83%). Rendemen produk mikrokapsul minyak jahe tertinggi diperoleh pada perlakuan konsentrasi maltodekstrin 30% dan rasio minyak jahe terhadap maltodekstrin 1:14 yaitu sebesar 37 gram. Hasil penelitian juga menunjukkan bahwa peningkatan suhu inlet spray drying memberikan pengaruh terhadap kadar air, kadar minyak total, kadar minyak di permukaan dan kadar minyak terperangkap mikrokapsul minyak jahe. Hasil analisis Scanning Electron Microscopy menunjukkan mikrostruktur produk mikrokapsul minyak atsiri jahe yang dihasilkan memiliki bentuk yang bervariasi. ABSTRACT This study aims to make ginger oil microcapsules using spray drying technique. Maltodextrine was used as a coating material. The process variables studied were maltodextrin concentration 10, 20 and 30 (%-w/v) and ratio of ginger oil to maltodextrin 1:8, 1:10, 1:12 and 1:14 (w/v). The best process variable with the highest product yield will be used to investigate the effect of inlet temperature variations of spray drying process (160, 170, 180 and 190 o C). The results of gas chromatography-mass spectroscopy analysis showed that the five largest components contained in ginger oil were benzene (28.62%), zingiberene (19.46%), β-bisabolene (13.48%), cyclohexane (12.59%) and farnesene (5.83%). The highest yield of ginger essential oil microcapsule products was obtained 37 grams at maltodextrin concentration 30% and ratio of ginger oil to maltodextrin 1:14. The experimental results showed that the inlet temperature of spray drying affected the moisture content, total oil content, surface oil content, and trapped oil content of the ginger oil microcapsules products. Meanwhile, Scanning Electron Microscopy analysis results showed that the microstructure of ginger essential oil products from several research treatments generally have various shape.
{"title":"Pengaruh penyalut maltodekstrin terhadap produk mikrokapsul minyak jahe dengan teknik spray drying","authors":"Fitriana Djafar, M. D. Supardan","doi":"10.24960/JLI.V9I1.4664.1-7","DOIUrl":"https://doi.org/10.24960/JLI.V9I1.4664.1-7","url":null,"abstract":"Penelitian ini bertujuan untuk membuat mikrokapsul minyak jahe dengan menggunakan teknik spray drying . Bahan penyalut yang digunakan adalah maltodekstrin. Variabel penelitian yang dipelajari adalah konsentrasi maltodekstrin yaitu 10, 20 dan 30 (%-b/v) dan rasio minyak jahe terhadap maltodekstrin yaitu 1:8, 1:10, 1:12 dan 1:14 (b/v). Variabel penelitian dengan rendemen tertinggi akan digunakan untuk mempelajari pengaruh variasi suhu inlet proses spray drying (160, 170, 180 dan 190 o C). Hasil analisis gas kromatografi-spektrofotometri massa menunjukkan bahwa ada lima komponen terbesar yang terdapat dalam minyak jahe yaitu benzene (28,62%), zingiberene (19,46%), β- bisabolene (13,48%), cyclohexane (12,59%) dan farnesene (5,83%). Rendemen produk mikrokapsul minyak jahe tertinggi diperoleh pada perlakuan konsentrasi maltodekstrin 30% dan rasio minyak jahe terhadap maltodekstrin 1:14 yaitu sebesar 37 gram. Hasil penelitian juga menunjukkan bahwa peningkatan suhu inlet spray drying memberikan pengaruh terhadap kadar air, kadar minyak total, kadar minyak di permukaan dan kadar minyak terperangkap mikrokapsul minyak jahe. Hasil analisis Scanning Electron Microscopy menunjukkan mikrostruktur produk mikrokapsul minyak atsiri jahe yang dihasilkan memiliki bentuk yang bervariasi. ABSTRACT This study aims to make ginger oil microcapsules using spray drying technique. Maltodextrine was used as a coating material. The process variables studied were maltodextrin concentration 10, 20 and 30 (%-w/v) and ratio of ginger oil to maltodextrin 1:8, 1:10, 1:12 and 1:14 (w/v). The best process variable with the highest product yield will be used to investigate the effect of inlet temperature variations of spray drying process (160, 170, 180 and 190 o C). The results of gas chromatography-mass spectroscopy analysis showed that the five largest components contained in ginger oil were benzene (28.62%), zingiberene (19.46%), β-bisabolene (13.48%), cyclohexane (12.59%) and farnesene (5.83%). The highest yield of ginger essential oil microcapsule products was obtained 37 grams at maltodextrin concentration 30% and ratio of ginger oil to maltodextrin 1:14. The experimental results showed that the inlet temperature of spray drying affected the moisture content, total oil content, surface oil content, and trapped oil content of the ginger oil microcapsules products. Meanwhile, Scanning Electron Microscopy analysis results showed that the microstructure of ginger essential oil products from several research treatments generally have various shape.","PeriodicalId":31936,"journal":{"name":"JLI Jurnal Litbang Industri","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85006785","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-28DOI: 10.24960/JLI.V9I1.5227.9-14
Gustri Yeni, S. Silfia, Yulia Helmi Diza
Penelitian ini bertujuan untuk mengetahui pengaruh jenis pelarut dan kecepatan homogenizer terhadap karakteristik partikel katekin gambir. Penelitian dilakukan dengan cara katekin gambir dilarutkan dengan variasi pelarut air, etanol 20%, campuran etanol 20% dan etil asetat (perbandingan 1:10) dan kecepatan homogenizer 500; 1.500; 2.000; dan 2.500 rpm. Karakteristik partikel hasil perlakuan diuji menggunakan particle size analyzer (PSA) diperoleh hasil bervariasi antara 2.148-3.354 nm. Proses pengadukan dengan kecepatan 2500 rpm dapat memperkecil ukuran partikel (2.148 nm), secara visual dilihat dari tingkat kejernihan larutan yang dihasilkan. Peningkatan kecepatan homogenizer menyebabkan terjadi kerusakan senyawa katekin yang ditandai dengan perubahan warna menjadi coklat, ditunjukkan dengan penurunan kadar katekin dari 84,32% menjadi 75,91%. Sampel hasil perlakuan dikeringkan dengan spray dryer pada kondisi operasi suhu inlet 100 o C dan outlet 90 o C, tekanan vakum pada 15 Psi, terjadi penurunan ukuran partikel (209,45 nm). Sampel diuji menggunakan scanning electron microscope (SEM) menunjukkan morfologi katekin tidak simetris. Analisis ukuran partikel katekin dilanjutkan menggunakan software image-J dan diperoleh ukuran partikel antara 209,53-280,50 nm. ABSTRACT This study was aimed to determine the effect of solvent type and homogenizer speed on the particle characteristics of gambier catechins. The research was conducted by dissolving the gambir catechins with solvents variation of water, ethanol 20%, mixture of ethanol 20% and ethyl acetate (ratio 1:10) and homogenizer speed 500; 1,500; 2,000; and 2,500 rpm. The particle characteristics of the treatment were tested using a particle size analyzer (PSA) and obtained the results varied between 2,148-3,354 nm. The stirring process at a speed of 2500 rpm can reduce the particle size (2,148 nm), visually seen from the clarity level of the solution produced. Increasing the speed of the homogenizer caused damage to the catechin compound which was marked by a change in color became brown, indicated by a decrease in catechin content from 84.32% to 75.91%. The treated sample was dried with a spray dryer under operating conditions of inlet temperature 100 o C and outlet temperature 90 o C, vacuum pressure at 15 Psi particle size decreased (209.45 nm). Samples were tested using a scanning electron microscope (SEM) showed the symmetrical morphology of the catechins. The analysis of catechins particle size was continued using the image-J software and obtained the particle size between 209.53-280.50 nm.
{"title":"Pengaruh jenis pelarut dan kecepatan homogenizer terhadap karakteristik partikel katekin gambir","authors":"Gustri Yeni, S. Silfia, Yulia Helmi Diza","doi":"10.24960/JLI.V9I1.5227.9-14","DOIUrl":"https://doi.org/10.24960/JLI.V9I1.5227.9-14","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh jenis pelarut dan kecepatan homogenizer terhadap karakteristik partikel katekin gambir. Penelitian dilakukan dengan cara katekin gambir dilarutkan dengan variasi pelarut air, etanol 20%, campuran etanol 20% dan etil asetat (perbandingan 1:10) dan kecepatan homogenizer 500; 1.500; 2.000; dan 2.500 rpm. Karakteristik partikel hasil perlakuan diuji menggunakan particle size analyzer (PSA) diperoleh hasil bervariasi antara 2.148-3.354 nm. Proses pengadukan dengan kecepatan 2500 rpm dapat memperkecil ukuran partikel (2.148 nm), secara visual dilihat dari tingkat kejernihan larutan yang dihasilkan. Peningkatan kecepatan homogenizer menyebabkan terjadi kerusakan senyawa katekin yang ditandai dengan perubahan warna menjadi coklat, ditunjukkan dengan penurunan kadar katekin dari 84,32% menjadi 75,91%. Sampel hasil perlakuan dikeringkan dengan spray dryer pada kondisi operasi suhu inlet 100 o C dan outlet 90 o C, tekanan vakum pada 15 Psi, terjadi penurunan ukuran partikel (209,45 nm). Sampel diuji menggunakan scanning electron microscope (SEM) menunjukkan morfologi katekin tidak simetris. Analisis ukuran partikel katekin dilanjutkan menggunakan software image-J dan diperoleh ukuran partikel antara 209,53-280,50 nm. ABSTRACT This study was aimed to determine the effect of solvent type and homogenizer speed on the particle characteristics of gambier catechins. The research was conducted by dissolving the gambir catechins with solvents variation of water, ethanol 20%, mixture of ethanol 20% and ethyl acetate (ratio 1:10) and homogenizer speed 500; 1,500; 2,000; and 2,500 rpm. The particle characteristics of the treatment were tested using a particle size analyzer (PSA) and obtained the results varied between 2,148-3,354 nm. The stirring process at a speed of 2500 rpm can reduce the particle size (2,148 nm), visually seen from the clarity level of the solution produced. Increasing the speed of the homogenizer caused damage to the catechin compound which was marked by a change in color became brown, indicated by a decrease in catechin content from 84.32% to 75.91%. The treated sample was dried with a spray dryer under operating conditions of inlet temperature 100 o C and outlet temperature 90 o C, vacuum pressure at 15 Psi particle size decreased (209.45 nm). Samples were tested using a scanning electron microscope (SEM) showed the symmetrical morphology of the catechins. The analysis of catechins particle size was continued using the image-J software and obtained the particle size between 209.53-280.50 nm.","PeriodicalId":31936,"journal":{"name":"JLI Jurnal Litbang Industri","volume":"287 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74950821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-28DOI: 10.24960/JLI.V9I1.4649.23-31
D. Sari
Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk ekstrak daun kacang tujuh jurai terhadap sifat fisik dan kimia tablet effervescent . Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu penambahan bubuk ekstrak daun kacang tujuh jurai masing-masing 10, 15, 20, 25, dan 30% dengan 3 kali ulangan. Pengamatan tablet effervescent meliputi pengamatan fisik : penampakan, waktu larut, kekerasan dan kerapuhan; pengamatan kimia : kadar air, pH larutan, kadar vitamin C, aktivitas antioksidan, kadar klorofil, dan warna. Hasil penelitian menunjukkan bahwa penambahan bubuk ekstrak daun kacang tujuh jurai berpengaruh nyata terhadap ketebalan tablet, waktu larut, kerapuhan, kadar air, vitamin C, aktivitas antioksidan, kadar klorofil dan warna tablet effervescent yang dihasilkan. Penambahan bubuk ekstrak daun kacang tujuh jurai tidak mempengaruhi ukuran diameter tablet effervescent, kekerasan dan pH. ABSTRACT This study was aimed to determine the effect of the addition of lima bean leaf extract powder on the physical chemical and properties of effervescent tablets. This study used a completely randomized design (CRD) with 5 treatments, the addition of lima bean leaf extract powder of 10, 15, 20, 25, and 30% with 3 replications, respectively. Tablet effervescent observations include physical observations: appearance, dissolution time, hardness and fragility; chemical observations: water content, pH of the solution, vitamin C level, antioxidant activity, chlorophyll content, and color. The results showed that the addition of lima bean leaf extract powder significantly affected tablet thickness, dissolution time, fragility, moisture content, vitamin C, antioxidant activity, chlorophyll content and effervescent tablet color produced. The addition of lima bean leaf extract powder did not affect the size of the effervescent tablet diameter, hardness and pH.
{"title":"Pembuatan minuman fungsional tablet effervescent dari bubuk ekstrak daun kacang tujuh jurai (Phaseolus lunatus, L.)","authors":"D. Sari","doi":"10.24960/JLI.V9I1.4649.23-31","DOIUrl":"https://doi.org/10.24960/JLI.V9I1.4649.23-31","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh penambahan bubuk ekstrak daun kacang tujuh jurai terhadap sifat fisik dan kimia tablet effervescent . Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5 perlakuan yaitu penambahan bubuk ekstrak daun kacang tujuh jurai masing-masing 10, 15, 20, 25, dan 30% dengan 3 kali ulangan. Pengamatan tablet effervescent meliputi pengamatan fisik : penampakan, waktu larut, kekerasan dan kerapuhan; pengamatan kimia : kadar air, pH larutan, kadar vitamin C, aktivitas antioksidan, kadar klorofil, dan warna. Hasil penelitian menunjukkan bahwa penambahan bubuk ekstrak daun kacang tujuh jurai berpengaruh nyata terhadap ketebalan tablet, waktu larut, kerapuhan, kadar air, vitamin C, aktivitas antioksidan, kadar klorofil dan warna tablet effervescent yang dihasilkan. Penambahan bubuk ekstrak daun kacang tujuh jurai tidak mempengaruhi ukuran diameter tablet effervescent, kekerasan dan pH. ABSTRACT This study was aimed to determine the effect of the addition of lima bean leaf extract powder on the physical chemical and properties of effervescent tablets. This study used a completely randomized design (CRD) with 5 treatments, the addition of lima bean leaf extract powder of 10, 15, 20, 25, and 30% with 3 replications, respectively. Tablet effervescent observations include physical observations: appearance, dissolution time, hardness and fragility; chemical observations: water content, pH of the solution, vitamin C level, antioxidant activity, chlorophyll content, and color. The results showed that the addition of lima bean leaf extract powder significantly affected tablet thickness, dissolution time, fragility, moisture content, vitamin C, antioxidant activity, chlorophyll content and effervescent tablet color produced. The addition of lima bean leaf extract powder did not affect the size of the effervescent tablet diameter, hardness and pH.","PeriodicalId":31936,"journal":{"name":"JLI Jurnal Litbang Industri","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78435516","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Penelitian cangkang pensi ( Corbicula moltkiana ) sebagai penyerap zat warna metanil yellow telah dilakukan dengan sistem batch . Kondisi optimum penyerapan terjadi pada pH 4 dan konsentrasi awal 100 mg/L. Proses adsorpsi terjadi mengikuti model isoterm Langmuir dengan nilai R 2 adalah 0,886 pada monolayer dengan kapasitas adsorpsi maksimum (q max ) diperoleh 2,591 mg/g. Hasil analisis gugus fungsi cangkang pensi dengan FTIR menunjukkan adanya interaksi antara molekul zat warna metanil yellow dan gugus fungsi. Analisis morfologi permukaan cangkang pensi menggunakan SEM menunjukkan bahwa pori-pori cangkang pensi telah diisi oleh molekul zat warna metanil yellow . Cangkang pensi dapat digunakan sebagai bahan penyerap zat warna metanil yellow di dalam larutan. ABSTRACT The study of the Pensi Shell (Corbicula moltkiana) to adsorb metanil yellow (MY)dyes has been investigated. This study was determined by batch system. The optimum conditions of metanil yellow dyes adsorption occurred at pH 4 and initial concentration 100 mg/L. The adsorption process was properly described by Langmuir isotherm model which was indicated by the value of R 2 =0,886. This confirmed that the adsorption process was monolayer with maximum adsorption capacity (q max ) was 2,591 mg/g. Functional groups analysis by FTIR showed the interactions MY molecule on pensi shell functional groups. Analysis of morphology surface of pensi shell by SEM indicated that the pore was filled by MY molecules. Pensi shell could be used as adsorbent of metanil yellow dyes in aqueous solution.
{"title":"Biosorben cangkang pensi (Corbicula moltkiana) sebagai penyerap zat warna metanil yellow ditinjau dari pH dan model kesetimbangan adsorpsi","authors":"Rahmiana Zein, Putri Ramadhani, Hermansyah Aziz, Refilda Suhaili","doi":"10.24960/JLI.V9I1.4661.15-22","DOIUrl":"https://doi.org/10.24960/JLI.V9I1.4661.15-22","url":null,"abstract":"Penelitian cangkang pensi ( Corbicula moltkiana ) sebagai penyerap zat warna metanil yellow telah dilakukan dengan sistem batch . Kondisi optimum penyerapan terjadi pada pH 4 dan konsentrasi awal 100 mg/L. Proses adsorpsi terjadi mengikuti model isoterm Langmuir dengan nilai R 2 adalah 0,886 pada monolayer dengan kapasitas adsorpsi maksimum (q max ) diperoleh 2,591 mg/g. Hasil analisis gugus fungsi cangkang pensi dengan FTIR menunjukkan adanya interaksi antara molekul zat warna metanil yellow dan gugus fungsi. Analisis morfologi permukaan cangkang pensi menggunakan SEM menunjukkan bahwa pori-pori cangkang pensi telah diisi oleh molekul zat warna metanil yellow . Cangkang pensi dapat digunakan sebagai bahan penyerap zat warna metanil yellow di dalam larutan. ABSTRACT The study of the Pensi Shell (Corbicula moltkiana) to adsorb metanil yellow (MY)dyes has been investigated. This study was determined by batch system. The optimum conditions of metanil yellow dyes adsorption occurred at pH 4 and initial concentration 100 mg/L. The adsorption process was properly described by Langmuir isotherm model which was indicated by the value of R 2 =0,886. This confirmed that the adsorption process was monolayer with maximum adsorption capacity (q max ) was 2,591 mg/g. Functional groups analysis by FTIR showed the interactions MY molecule on pensi shell functional groups. Analysis of morphology surface of pensi shell by SEM indicated that the pore was filled by MY molecules. Pensi shell could be used as adsorbent of metanil yellow dyes in aqueous solution.","PeriodicalId":31936,"journal":{"name":"JLI Jurnal Litbang Industri","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81662170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-28DOI: 10.24960/JLI.V9I1.5273.59-67
Yulia Helmi Diza, Alfi Asben, Tuty Anggraini
Pembuatan tablet effervescent dengan bahan aktif ekstrak kering daun senduduk dan sediaan kering bakteri asam laktat yang berasal dari dadih Kabupaten Sijunjung telah dilakukan melalui pencetakan langsung. Penelitian ini bertujuan untuk membuat sediaan minuman fungsional yang mengandung senyawa antioksidan dan bakteri baik yang mudah dan cepat disajikan. Bahan aktif yang digunakan adalah sediaan kering BAL asal dadih sebanyak 2%, 4% dan 6% dari bahan penyusun tablet dan ekstrak kering daun senduduk sebanyak 15% untuk semua perlakuan. Terhadap produk yang dihasilkan dilakukan pengujian total BAL, aktivitas antioksidan, total fenol, pH larutan, kadar air, waktu larut, kekerasan, dan uji kesukaan meliputi penampakan tablet, rasa, warna larutan dan aroma. Hasil penelitian menunjukkan bahwa total BAL yang tumbuh pada larutan tablet effervescent yang memenuhi syarat untuk pangan fungsional adalah perlakuan penambahan sediaan kering BAL 4% dan 6%, yaitu 4,04x10 6 kol/g, 1,72x10 7 kol/g, aktivitas antioksidan 52,20% dan 54,50% dengan total fenol 0,81 mg GAE/g dan 0,86 mg GAE/g. Dari hasil uji kesukaan diketahui bahwa perlakuan yang mempunyai rata-rata nilai kesukaan tertinggi adalah perlakuan dengan bahan aktif ekstrak kering senduduk 15% dan sediaan kering BAL 4% dengan pH 5,03, kadar air 9,34%, waktu larut 1,875 menit dan kekerasan 4,18 kg. ABSTRACT Making of effervescent tables with active ingredients of dried extracts of senduduk leaves and dried preparations of lactic acid bacteria from dadih Sijunjung have been done through direct compression. This study aims to make functional beverage preparations that contain antioxidant compounds and bacteria both easily and quickly served. The active ingredients used were dried LAB preparations from dadih as much as 2%, 4% and 6% of the constituent tablets and dried extracts of senduduk leaves as much as 15% for all treatments. The products were tested of total LAB, antioxidant activity, total phenol, pH of the solution, moisture content, dissolution time, hardness, and test of preference included tablet appearance, taste, solution color, and flavour. The results showed that the total LAB that grown in the effervescent tablet solution met the requirements for functional food was the treatment of the addition of 4% and 6% LAB dry dosage, namely 4.04x106 col/g, 1.72x107 col/g, antioxidant activity 52.20% and 54.50% with total phenol 0.81 mg GAE/g and 0.86 mg GAE/g. From the test results, it was known that the treatment that had the highest average value of preference was treatment with the active ingredient of dry extract of 15% and dry preparation of LAB 4% with pH 5.03, moisture content 9.34%, soluble time 1.875 minutes, and hardness 4.18 kg .
{"title":"Pembuatan tablet effervescent berbahan aktif sediaan kering ekstrak daun senduduk dan bakteri asam laktat asal dadih Sijunjung sebagai minuman fungsional","authors":"Yulia Helmi Diza, Alfi Asben, Tuty Anggraini","doi":"10.24960/JLI.V9I1.5273.59-67","DOIUrl":"https://doi.org/10.24960/JLI.V9I1.5273.59-67","url":null,"abstract":"Pembuatan tablet effervescent dengan bahan aktif ekstrak kering daun senduduk dan sediaan kering bakteri asam laktat yang berasal dari dadih Kabupaten Sijunjung telah dilakukan melalui pencetakan langsung. Penelitian ini bertujuan untuk membuat sediaan minuman fungsional yang mengandung senyawa antioksidan dan bakteri baik yang mudah dan cepat disajikan. Bahan aktif yang digunakan adalah sediaan kering BAL asal dadih sebanyak 2%, 4% dan 6% dari bahan penyusun tablet dan ekstrak kering daun senduduk sebanyak 15% untuk semua perlakuan. Terhadap produk yang dihasilkan dilakukan pengujian total BAL, aktivitas antioksidan, total fenol, pH larutan, kadar air, waktu larut, kekerasan, dan uji kesukaan meliputi penampakan tablet, rasa, warna larutan dan aroma. Hasil penelitian menunjukkan bahwa total BAL yang tumbuh pada larutan tablet effervescent yang memenuhi syarat untuk pangan fungsional adalah perlakuan penambahan sediaan kering BAL 4% dan 6%, yaitu 4,04x10 6 kol/g, 1,72x10 7 kol/g, aktivitas antioksidan 52,20% dan 54,50% dengan total fenol 0,81 mg GAE/g dan 0,86 mg GAE/g. Dari hasil uji kesukaan diketahui bahwa perlakuan yang mempunyai rata-rata nilai kesukaan tertinggi adalah perlakuan dengan bahan aktif ekstrak kering senduduk 15% dan sediaan kering BAL 4% dengan pH 5,03, kadar air 9,34%, waktu larut 1,875 menit dan kekerasan 4,18 kg. ABSTRACT Making of effervescent tables with active ingredients of dried extracts of senduduk leaves and dried preparations of lactic acid bacteria from dadih Sijunjung have been done through direct compression. This study aims to make functional beverage preparations that contain antioxidant compounds and bacteria both easily and quickly served. The active ingredients used were dried LAB preparations from dadih as much as 2%, 4% and 6% of the constituent tablets and dried extracts of senduduk leaves as much as 15% for all treatments. The products were tested of total LAB, antioxidant activity, total phenol, pH of the solution, moisture content, dissolution time, hardness, and test of preference included tablet appearance, taste, solution color, and flavour. The results showed that the total LAB that grown in the effervescent tablet solution met the requirements for functional food was the treatment of the addition of 4% and 6% LAB dry dosage, namely 4.04x106 col/g, 1.72x107 col/g, antioxidant activity 52.20% and 54.50% with total phenol 0.81 mg GAE/g and 0.86 mg GAE/g. From the test results, it was known that the treatment that had the highest average value of preference was treatment with the active ingredient of dry extract of 15% and dry preparation of LAB 4% with pH 5.03, moisture content 9.34%, soluble time 1.875 minutes, and hardness 4.18 kg .","PeriodicalId":31936,"journal":{"name":"JLI Jurnal Litbang Industri","volume":"4032 5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86722552","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-28DOI: 10.24960/JLI.V8I2.4050.61-66
Gunawan Priadi, Fitri Setiyoningrum, F. Afiati, R. Syarief
Ubi kayu merupakan sumber karbohidrat yang berpotensi sebagai bahan pengisi keju cedar olahan. Pengkajian terhadap karakteristik fisikokimia keju cedar olahan bertujuan untuk memperoleh model formula penambahan bahan pengisi berbasis ubi kayu dan mengetahui nilai kesukaan terhadap keju cedar olahan terpilih. Penelitian terdiri dari beberapa tahap yaitu pembuatan keju cedar olahan, karakterisasi keju olahan, penentuan model fomula penambahan bahan pengisi berbasis ubi kayu, verifikasi formula terpilih dan uji organoleptik terhadap produk dengan model formula terpilih. Pembuatan keju cedar olahan mengunakan rancangan acak lengkap dengan satu faktor. Penentuan model formula mengunakan respon permukaan historical data . Hasil penelitian menunjukan bahwa penambahan mocaf dan tapioka dengan variasi konsentrasi berpengaruh signifikan terhadap kadar lemak dan karbohidrat produk, sedangkan kadar air, kadar abu, kadar protein dan profil tekstur produk tidak dipengaruhi secara signifikan. Penambahan tapioka 3% (b/b) merupakan model formula terpilih keju cedar olahan dengan karakteristik kadar air 46,96 %; kadar protein 36,39 % (bk); kadar lemak 36,05 % (bk); kadar karbohidrat 5,09% (bk), nilai kekerasan 844,518 gF; daya adhesive 69,739 g/s; elastisitas 0,421; daya kohesif 0,424; kelengketan 358,697 gF; dan daya kunyah 151,244 gF serta nilai kesukaan keju cedar olehan formula terpilih cenderung netral. Mocaf dan tapioka dapat dijadikan bahan pengisi keju cedar olahan. Abstract Cassava is a potential source of carbohydrate as a filler for processed cedar cheese. Study of physicochemical characteristics of processed cheddar cheese was done to obtain the formula of the cassava based filler addition and preferential value of the selected formula. The research consisted of some steps, i.e. processed cheddar cheese production, processed cheddar cheese characterization, determination of processed cheddar cheese formula model, verification of selected formula, and hedonic test on selected formula product. Preparation of processed cheddar cheese using randomized complete design with one factor, while the formula modeling using response surface with historical data method. The result showed that the use of modified cassava flour (mocaf) and tapioca with different concentration significantly influenced (p<0,05) to the increasing fat and decreasing carbohydrate content of the product, while the water, ash, protein and texture profile ore not significantly influenced. The addition of 3% tapioca (w/w) was selected as formula model with the characteristic water content 46.96%; protein 36.39% (db); fat 36.05% (db); carbohydrate 5.09% (db), hardness 844.518 gF; adhesiveness 69.739 g/s; springiness 0.421; cohesiveness 0.424; gumminess 358.697 gF; and chewiness 151.244 gF, with preferential value tend to be neutral. Mocaf and tapioca could be used as filler in processing processed cheddar cheese.
{"title":"Pemanfaatan modified cassava flour dan tepung tapioka sebagai bahan pengisi keju cedar olahan","authors":"Gunawan Priadi, Fitri Setiyoningrum, F. Afiati, R. Syarief","doi":"10.24960/JLI.V8I2.4050.61-66","DOIUrl":"https://doi.org/10.24960/JLI.V8I2.4050.61-66","url":null,"abstract":"Ubi kayu merupakan sumber karbohidrat yang berpotensi sebagai bahan pengisi keju cedar olahan. Pengkajian terhadap karakteristik fisikokimia keju cedar olahan bertujuan untuk memperoleh model formula penambahan bahan pengisi berbasis ubi kayu dan mengetahui nilai kesukaan terhadap keju cedar olahan terpilih. Penelitian terdiri dari beberapa tahap yaitu pembuatan keju cedar olahan, karakterisasi keju olahan, penentuan model fomula penambahan bahan pengisi berbasis ubi kayu, verifikasi formula terpilih dan uji organoleptik terhadap produk dengan model formula terpilih. Pembuatan keju cedar olahan mengunakan rancangan acak lengkap dengan satu faktor. Penentuan model formula mengunakan respon permukaan historical data . Hasil penelitian menunjukan bahwa penambahan mocaf dan tapioka dengan variasi konsentrasi berpengaruh signifikan terhadap kadar lemak dan karbohidrat produk, sedangkan kadar air, kadar abu, kadar protein dan profil tekstur produk tidak dipengaruhi secara signifikan. Penambahan tapioka 3% (b/b) merupakan model formula terpilih keju cedar olahan dengan karakteristik kadar air 46,96 %; kadar protein 36,39 % (bk); kadar lemak 36,05 % (bk); kadar karbohidrat 5,09% (bk), nilai kekerasan 844,518 gF; daya adhesive 69,739 g/s; elastisitas 0,421; daya kohesif 0,424; kelengketan 358,697 gF; dan daya kunyah 151,244 gF serta nilai kesukaan keju cedar olehan formula terpilih cenderung netral. Mocaf dan tapioka dapat dijadikan bahan pengisi keju cedar olahan. Abstract Cassava is a potential source of carbohydrate as a filler for processed cedar cheese. Study of physicochemical characteristics of processed cheddar cheese was done to obtain the formula of the cassava based filler addition and preferential value of the selected formula. The research consisted of some steps, i.e. processed cheddar cheese production, processed cheddar cheese characterization, determination of processed cheddar cheese formula model, verification of selected formula, and hedonic test on selected formula product. Preparation of processed cheddar cheese using randomized complete design with one factor, while the formula modeling using response surface with historical data method. The result showed that the use of modified cassava flour (mocaf) and tapioca with different concentration significantly influenced (p<0,05) to the increasing fat and decreasing carbohydrate content of the product, while the water, ash, protein and texture profile ore not significantly influenced. The addition of 3% tapioca (w/w) was selected as formula model with the characteristic water content 46.96%; protein 36.39% (db); fat 36.05% (db); carbohydrate 5.09% (db), hardness 844.518 gF; adhesiveness 69.739 g/s; springiness 0.421; cohesiveness 0.424; gumminess 358.697 gF; and chewiness 151.244 gF, with preferential value tend to be neutral. Mocaf and tapioca could be used as filler in processing processed cheddar cheese.","PeriodicalId":31936,"journal":{"name":"JLI Jurnal Litbang Industri","volume":"38 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81356359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-28DOI: 10.24960/JLI.V8I2.4329.111-117
K. Kamsina, F. Firdausni
Gambir merupakan sari getah yang diekstraksi dari daun tanaman gambir dan mengandung senyawa katekin yang bersifat sebagai antimikroba. Guna meningkatkan ketahanan simpan pangan dan meminilisir penggunaan antimikroba sintetis dilakukan penelitian ini dengan tujuan mengetahui pengaruh pemberian konsentrasi katekin terhadap nilai gizi dan ketahanan simpan cake bengkuang. Penelitian ini dilakukan dengan metoda Rancangan Acak Lengkap (RAL) dengan 5 perlakuan (persentase catechin) yaitu A (kontrol), B (0,010%), C (0,015%), D (0,020%) dan E (0,025%) dengan 5 kali ulangan. Hasil perlakuan optimal didapatkan pada perlakuan D dengan nilai kadar air 21,55%, kadar abu 0,3805%, gula 15,765%, antioksidan 28,38% dan total fenolik 2,01%. Uji organoleptik warna, rasa, aroma, dan tekstur disukai dengan nilai berturut-turut 3,481; 3,593; 3,593; 3,333. Sedangkan untuk ketahanan simpan cake bengkuang sampai minggu ke-3 untuk kadar air 31,91 % dan mikroba (Angka lempeng total) 7,4 x 10 4 koloni/g dan memenuhi standard SNI 01-3840-1995 (Roti). Penggunaan ekstrak gambir sebagai antimikroba dalam menghambat pertumbuhan bakteri kuat dengan daya hambat bakteri Escherechia coli 11 mm dan Salmonella 15 mm. Abstract Gambier is a material that extracted from the leaves of gambier plants and contains catechin compounds which have antimicrobial characteristic. In order to improve the storage resistance of food and to minimize the use of synthetic antimicrobials, this study was carried out with the aim of knowing the effect of giving catechin concentrations on the nutritional value and storage resistance of yam cake. The method was conducted by a completely randomized design (CRD) with 5 treatments (percentage of catechin), namely A (control), B (0.010%), C (0.015%), D (0.020%) and E (0.025%) with 5 replications. The optimal result were obtained in treatment D with water content value 21.55%, ash content 0.3805%, sugar content 15.765%, antioxidant 28.38%, and total phenol 2.01%. Organoletic test of color, taste, flavor, and texture were preferred with value 3.481; 3.593; 3.593; 3.333 respectively. Whereas the resistance of jicama cake storage until the third week for water content 31.91% and microbes (total plate number) 7.4 x 10 4 colony/g and fulfilled the SNI standard 01-3840-1995 (Bread). The use of gambier extract as an antimicrobial in inhibit the growth of strong bacteria with inhibition of 15 mm for Salmonella bacteria and 11 mm for Escherechia coli.
冈比亚是一种从冈比亚植物的叶子中提取的树脂汁，含有一种耐微生物化合物。为了提高粮食存贮率，并将合成抗菌素的使用降至最低，本研究旨在确定草甘病浓度对营养价值的影响，以及工蚁蛋糕的保质性。这项研究是用五种随机设计方法完成的，即A(控制百分比)、B(0.010%)、C(0.020%)、D(0.020%)和E(0.025%)，再重复5次。最佳治疗结果是D治疗，含水率为21.55%，含盐量为0.3805%，含糖量为15765%，抗氧化剂为2838%，总ph值为2.01%。连续3.481次的有机着色、味觉、香味和纹理测试;3,593;3,593;3,333。另一方面，为了保持蛋糕的存活率，直到第三周，涉及31.91 %的水和微生物，7.4×10 4个菌落/g，符合标准SNI 01-3840-1995(面包)。用冈比氏提取物作为抗菌素，用11毫米的大肠杆菌和15毫米沙门氏菌的抑制抑制抑制强大细菌的生长。甘菊是一种从甘菊植物的叶子中提取出来的材料，并接触有抗微生物特性的化合物。为了增加粮食供应阻力，并减少合成抗微生物药的使用，这项研究的目标是确定将营养价值集中在山药蛋糕的营养价值和储存阻力上的效果。方法是由五种配方的完全融合设计，namely a(控制)，B (0.010%)， C (0.020%)， D(0.025%)和5种复制因子来控制的。最佳结果是接受水浸值为21.55%，灰受限为0.3805%，糖含量为15765%，抗氧化剂含量为28.38%，总苯酚含量为2.01%。颜色、口味、口味和文本的有机测试优先于价值3.481;3.593;3.593;3.333 respectively。在第三周的水饱率前，jicama蛋糕的反抗力量被储存了33.91%和微生物，这是7.4×10次殖民地/g，并填补了SNI标准01-3840-1995(面包)。用冈比耶排泄物作为一种抗微生物的药物，用15毫米的沙门氏菌抑制和11毫米的大肠杆菌抑制。
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Pub Date : 2018-12-28DOI: 10.24960/JLI.V8I2.4334.53-60
Gustri Yeni, S. Silfia, Wilsa Hermianti, Tri Wahyuningsih
Tepung bengkuang dapat dimanfaatkan sebagai penyalut tipis (enkapsulan) bahan aktif. Untuk memenuhi spesifikasi produk tersebut tepung bengkuang perlu dilakukan modifikasi. Tujuan dari penelitian ini adalah mempelajari pengaruh hidrolisis asam terhadap pati secara lambat untuk menghasilkan tepung termodifikasi dari bengkuang dengan karakteristik fisiko-kimia yang dapat dimanfaatkan sebagai enkapsulan. Proses hidrolisis asam tepung bengkuang menggunakan variasi perlakuan waktu hidrolisis (24, 48, dan 72 jam) dan konsentrasi HCl (1%, 2%, dan 3%). Hasil penelitian menunjukkan perlakuan optimal diperoleh pada waktu hidrolisis 72 jam dan konsentrasi HCl 2% dengan nilai derajat polimerisasi (DP) 22,34 yang sudah memenuhi persyaratan jika digunakan sebagai matrik enkapsulan. Karakteritik dari tepung termodifikasi pada kondisi ini adalah kadar air 16,47%, kadar abu 1,17%, amilosa 31,01%, viskositas 155cP, kelarutan 80,83%, dan aktivitas antioksidan (IC 50 ) 148 μgml -1 . Morfologi granula tepung hasil uji dengan mikroskop dan SEM bentuknya tidak terlalu banyak mengalami perubahan pada hidrolisis asam. Abstract Jicama flour can be used as a thin coating (encapsulation) of an active ingredients. To meet the specifications of the product, jicama flour needs to be modified. The purpose of this study was to study the effect of acid hydrolysis on starch slowly to produce jicama modified flour with physico-chemical characteristics that could be used as an encapsulants. The process of acid hydrolysis of jicama flour using treatment variations of hydrolysis time (24, 48, and 72 hours) and HCl concentrations (1, 2, and 3%). The results showed that the optimal treatment was obtained at 72 hours hydrolysis and 2% HCl concentration with a polymerization degree (DP) of 22.34 which met the requirements if used as an encapsulation matrix. The characteristics of the modified flour in this condition were water content 16.47%, ash content 1.17%, amylose 31.01%, viscosity 155cP, solubility 80.83%, and antioxidant activity (IC 50 ) 148 μgml- 1 . The test results of flour granular morphology with microscopy and SEM did not change too much in acid hydrolysis.
{"title":"Pengaruh waktu hidrolisis dan konsentrasi HCl terhadap karakteristik pati termodifikasi dari bengkuang (Pachyrrhizus erosus)","authors":"Gustri Yeni, S. Silfia, Wilsa Hermianti, Tri Wahyuningsih","doi":"10.24960/JLI.V8I2.4334.53-60","DOIUrl":"https://doi.org/10.24960/JLI.V8I2.4334.53-60","url":null,"abstract":"Tepung bengkuang dapat dimanfaatkan sebagai penyalut tipis (enkapsulan) bahan aktif. Untuk memenuhi spesifikasi produk tersebut tepung bengkuang perlu dilakukan modifikasi. Tujuan dari penelitian ini adalah mempelajari pengaruh hidrolisis asam terhadap pati secara lambat untuk menghasilkan tepung termodifikasi dari bengkuang dengan karakteristik fisiko-kimia yang dapat dimanfaatkan sebagai enkapsulan. Proses hidrolisis asam tepung bengkuang menggunakan variasi perlakuan waktu hidrolisis (24, 48, dan 72 jam) dan konsentrasi HCl (1%, 2%, dan 3%). Hasil penelitian menunjukkan perlakuan optimal diperoleh pada waktu hidrolisis 72 jam dan konsentrasi HCl 2% dengan nilai derajat polimerisasi (DP) 22,34 yang sudah memenuhi persyaratan jika digunakan sebagai matrik enkapsulan. Karakteritik dari tepung termodifikasi pada kondisi ini adalah kadar air 16,47%, kadar abu 1,17%, amilosa 31,01%, viskositas 155cP, kelarutan 80,83%, dan aktivitas antioksidan (IC 50 ) 148 μgml -1 . Morfologi granula tepung hasil uji dengan mikroskop dan SEM bentuknya tidak terlalu banyak mengalami perubahan pada hidrolisis asam. Abstract Jicama flour can be used as a thin coating (encapsulation) of an active ingredients. To meet the specifications of the product, jicama flour needs to be modified. The purpose of this study was to study the effect of acid hydrolysis on starch slowly to produce jicama modified flour with physico-chemical characteristics that could be used as an encapsulants. The process of acid hydrolysis of jicama flour using treatment variations of hydrolysis time (24, 48, and 72 hours) and HCl concentrations (1, 2, and 3%). The results showed that the optimal treatment was obtained at 72 hours hydrolysis and 2% HCl concentration with a polymerization degree (DP) of 22.34 which met the requirements if used as an encapsulation matrix. The characteristics of the modified flour in this condition were water content 16.47%, ash content 1.17%, amylose 31.01%, viscosity 155cP, solubility 80.83%, and antioxidant activity (IC 50 ) 148 μgml- 1 . The test results of flour granular morphology with microscopy and SEM did not change too much in acid hydrolysis.","PeriodicalId":31936,"journal":{"name":"JLI Jurnal Litbang Industri","volume":"85 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78938431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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