Monoglycerides are oleochemical compounds that were widely used as emulsifying agents for foods, anti-bacterial and antiviruses (monolaurin, monocaprin). The objective of this research was to study the optimal reaction conditions in monoglyceride production from coconut milk. To achieve that purpose, the research was carried out with two factors, namely the ratio of coconut milk: glycerol (50:5; 50:10; 50:15 and 50:20) and esterification reaction time (0, 1, 2, 3, 4, 5 and 6 hour). The observation was conducted on free fatty acid levels of hydrolized coconut milk, esterification reaction rates, the amount of monoglyceride and fatty acid compositions in monoglyceride. The results showed that the ratio of coconut milk with glycerol of 50: 5 and the reaction time for 4 hour had the optimum esterification reaction rate. The highest of monoglyceride amount was obtained on the reaction time for 4 hours and the ratio of coconut milk with glycerol of 50:5.
This study investigates the development of sago (Metroxylon sagu) starch‐based edible films for potential hard capsule application. In its conduct, films were made with different amount of starch (9, 10, and 11% w/v) and glycerol (25, 30, 35, and 40% w/w starch) by casting method. The films were characterized by physicochemical, water vapor barrier properties and mechanical properties analysis. The results reveal that sago starch films generally have low solubility in water. It was also found that higher glycerol content leads to decreased tensile strength and increased elongation of the films, while constant glycerol content with higher amylose content results in increased tensile strength and decreased elongation of the films. The increase of water vapor permeability of all films is in line with that of glycerol concentration. Films prepared with 10% of sago starch and 25% of glycerol have the highest tensile strength, the lowest elongation and water vapor permeability, a low moisture content and solubility.
Ice cream is generally processed from cow's milk which contains a lot of long-chain unsaturated fatty acids and animal protein so it is poorly for health. Some people also have lactose intolerance with cow’s milk. Coconut milk contains medium-chain fatty acids which are very good for health. Tempeh is a vegetable protein that is easy to digest and very good for health. This study was aimed to know the best of coconut milk concentration and soybean tempeh flour proportion for ice cream from coconut milk. This study learned two factors that were arranged factorial. The first factor was soybean tempeh flour concentration that was consisted of 3 levels each of 5; 7.5; and 10% (w / total weight). The second factor was coconut milk concentration that was consisted of 3 levels each of 12.5; 15; 17.5% (w / total weight). The experimental design used a Randomized Block Design (RCBD). The results of the study were coconut milk with a concentration 17.5% and soybean tempeh flour with a concentration 5%, with a total solid of 28.60%; protein of 6,33%; fat of 6.33%; ice cream dough viscosity of 3.17 dPa.s; overrun of 10.26%; melting speed of 1.16% min-1. Taste score 5.30 (likes); color score 5.35 (likes); flavour score 5.10 (likes); and texture scores 5.35 (likes).
:Natural Plant growth regulator (PGR) of auxin as a plant growth promoted was found in coconut water waste. The addition of glucose and tryptophan improved the quality of the substrate in the fermentation of coconut water waste. The addition of tryptophan glucose could reduce acidity / pH and produced acetic acid. Acetic acid was the source of plant growth regulator of auxin was in the form of IAA compounds (Indole acetic acid). The process of Auxin separation (IAA) was through extraction and isolation. This study was aimed to determine the content of plant growth regulator of auxin in fermented coconut water waste with the addition of glucose and tryptophan. This study used a completely randomized design with a single factor treatment. The treatments were consisted of P0 = coconut water waste, P1 = coconut water waste and 1.5 g glucose, P2 = coconut water waste and 1.5 g glucose, P3 = coconut water waste and tryptophan 8 mg P4 = coconut water waste and tryptophan 10 mg. The results of glucose and tryptophan were affected in pH and acetic acid after fermentation. The addition of tryptophan was affected the amount of plant growth regulator of auxin in fermented coconut water waste. The best treatment that obtaining IAA was P3 and P4.
Cenil dan lupis merupakan jajanan yang banyak dijual di pasar-pasar tradisional. Bahan baku utama untuk membuat cenil adalah tepung kanji, sedangkan bahan baku utama untuk lupis adalah beras ketan. Biasanya dibalut dengan parutan kelapa dan gula merah yang sudah dicairkan. Di Kelurahan Arjosari Kota Malang, terdapat penjual jajanan tradisional yang juga membuat sendiri makanan tersebut. Akan tetapi, masih terdapat kelemahan pada aspek produksi maupun dari aspek manajemennya. Diantaranya adalah penggunaan peralatan panci dandang yang terbuat dari aluminiumdan sudah berkarat, asap dari tungku (pawon) dengan bahan bakar kayu yang menyebabkan pencemaran udara, ketidaktahuan mitra dalam menggunakan pewarna sintesis yang tepat untuk cenil, dan kurangdalam mempromosikan jajanan tradisional ini. Tujuan dari pengabdian ini adalah memperbaiki sanitasi peralatan yang digunakan untuk pembuatan cenil dan lupis, mengurangi pencemaran udara selama produksi, menentukan batas maksimum penggunaan pewarna makanan sintesis pada cenil yang sesuai dengan BPOM, serta meningkatkan aspek pemasarannya. Metode yang digunakan dalam pengabdian ini adalah pencarian referensi, sosialisasi dan pendampingan penggunaan pewarna makanan sintesis, desain alat untuk panci dengan bahan dasar stainless steel, penggantian tungku dengan kompor gas bertekanan tinggi, dan pembuatan banner. Hasilnya dapat memperbaiki higienitas peralatan yang digunakan karena terbuat dari stainless steel yang tidak mudah bereaksi dengan makanan, tidak adanyapencemaran udara karena tidak menimbulkan asap di sekitar tempat produksi, mengetahui batas maksimum penggunaan pewarna makanan yang aman untuk dikonsumsi berdasarkan BPOM yaitu 70 mg/kg, atau setara dengan 1 tetes untuk tiap kg bahan. Kemudian dari aspek manajemennya, dengan adanya banner tersebut dapat memperkenalkan produk jajanan tradisional untuk menarik minat masyarakat.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.