Sugar production from sugar cane, palms, and beet plants could not be able to fulfill domestic sugar need in Indonesia. Moreover, there is a shift in sugarcane as a raw material for ethanol. An alternative solution to this problem is sugar production from other sources such as starch, which is widely found in local Indonesian tubers. Arrowroot tubers (Maranta arundinacea L.) are minor tubers that have potential to be used as raw material for sugar production because they contain 19.40-20.96% starch. The purpose of this study was to explore a method of producing sugar based on arrowroot starch. The method used was literature review. In general, the production of arrowroot starch-based sugar consists of extraction, hydrolysis, purification, and crystallization. Starch extraction can be done using wet or dry methods. Hydrolysis aims to break down starch into simple sugars which can be done by acid hydrolysis, enzymatic hydrolysis or a combination of both. Purification aims to remove impurities from sugar components through defecation, sulfitation, or carbonation methods. Crystallization aims to obtain sugar crystals which can be done by adding anti-solvent or cooling. Productivity and quality of arrowroot starch-based crystal sugar depend on the sugar production method used.
Yoghurt plain merupakan yoghurt tanpa penambahan pemanis maupun flavor lain. Warna, viskositas, dan sineresis merupakan salah satu parameter karakteristik fisik yoghurt plain yang menjadi salah satu indikator karakteristik yoghurt secara keseluruhan. Warna putih kekuningan, putih terang sampai putih keruh yoghurt plain disebabkan oleh adanya pigmen karoten dan riboflavin pada basis susu. Viskositas yoghurt disebabkan oleh adanya koagulasi protein susu (kasein/misel) akibat penurunan pH karena produksi asam laktat selama proses fermentasi. Sineresis yoghurt merupakan fenomena pemisahan whey dari koagulan yoghurt karena penurunan kelarutan dan pengerutan partikel kasein. Bahan baku, proses pembuatan, dan penyimpanan yoghurt berpengaruh terhadap warna, viskositas, dan sineresis yoghurt plain. Penambahan total padatan terutama protein dan penggunaan stabiliser dapat dilakukan untuk memperbaiki viskositas dan sineresis yoghurt.
The purpose of the research is to study the effect of the use of videos and e-module to understand the production of briquettes from melinjo (Gnetum gnemon) shell with various particle sizes and binder concentrations for vocational school students. The production of melinjo skin briquettes is conducted using two factors of the completely randomized design (particle size and concentration of tapioca). The study of the briquettes characteristics conducted is compressed density, relaxed density, relaxation ratio, percentage of moisture content, burning rate, specific fuel consumption, percentage of resistance index, and percentage of durability index. The learning process used a quasi-experimental method (One-group pretest-posttest). The learning is performed in two sessions by using video and emodule. Evaluation of student learning outcomes conducted through pretest, after video posttest, and after e-module posttest. Based on the analysis of variation, the concentration of tapioca, and the size of the particle have a significant effect on the briquettes' characteristics. The t-test results of the pretest, after video posttest, and after e-module posttest indicated that the average students' knowledge value increases and varies significantly on each test. This e-module can also be used to improve vocational high school students' knowledge of melinjo skin briquettes.
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