ABSTRACT. Lubricant is a material used to coat
Rice (Oryza sativa) is one of the main cereals in the world, especially in Asian countries. Rice bran, one of the byproducts of rice dehulling, has gained a lot of popularity as a functional foodstuff in recent years. The purpose of this study was to extract Ferulic Acid from the phenolic fraction of rice bran oil using the ultrasonic method, followed by antioxidant effectiveness analyses. Oil was extracted from rice bran using the ultrasonic method in an ethanol solvent. The result was analyzed for phenol yields, and contents and the variables tested include concentrations and volumes of ethanol. Furthermore, Antioxidant effectiveness tests were carried out on the highest yields of FA. The results showed the highest yield, 24%, was achieved at an ethanol concentration of 80%, the volume of 200 ml, and 25 grams of rice bran. The ferulic acid content in the phenolic fraction of rice bran oil was 10-20% with the highest Antioxidant Effectiveness of 10.71%.
As people today are becoming more health-conscious, various efforts have been made to keep up one's health, such as by consuming highly nutritious food and drinks. One of the nutritious food sources produced from bees is honey, bioactive compounds of polyphenols, glyoxal and methylglioxal. Honey could be used as a health drink by mixing with ginger. This health drink is also produced as powdered drink to simplify storing, reduce the use of plastic packaging, and to add product value to increase market share. The aim of this research was to analyze the effects of drying time for 5, 15, and 25 minutes with an addition of maltodextrin on the yield, density, and moisture content of "Sumahe" instant powdered drink, made from cow's milk, honey, and ginger. Preparation of a mixture of packaged milk (1L), honey (30 mL), ginger water (50 mL), and maltodextrin (220 mL = 20%(v/v). Analysis of the moisture content and density of the mixture. Drying process using spray dryer at inlet temperature of 125C, outlet temperature of 80C, which are varied drying time for 15, 15 and 25 minutes and varied heating time with oven for 15,30, and 60 minutes. The results showed that the longer the drying time, the lower the moisture content of the drink. Meanwhile, the longer the drying time, the higher the yield became. A taste test of "Sumahe" also indicated that from 25 minutes of drying time, most of the panelists rated the drink as tasteful and delicious.
Community engagement activities, science and technology development for community for one of the partner SIGMA Food, Sawangan, Depok, has been done with purpose to overcome the priority problems, which are improving quality and quantity of Aloe vera juice products and diversification of Aloe vera products into jams. The abdimas team, act as the facilitator and instructor, has trained/accompanied (a) quality improvement training/counseling for Aloe vera juice by preservative addition; (b) quality improvement of Aloe vera juice in SIGMA Food by pasteurization and sterilization; and (c) diversification of Aloe vera jam product processing. The result of this training is known for improving partner’s understandings in (a) quality improvement of Aloe vera juices by preservative addition, bottle packaging sterilization process, and Aloe vera juice pasteurization; and (b) diversification of Aloe vera products.
Aloe Chinensis Baker is an aloe species that is frequently utilized in Asia, including Indonesia. Aloe vera contains various compounds in its leaves, such as vitamins, enzymes, and amino acids. The largest component of Aloe vera leaves is water. Vacuum evaporation is considered to be a potential method in the process to reduce the water content while maintaining the integrity of the nutrients. The objective of this research is to reduce the water content in pureed Aloe vera gel to obtain extracts. Evaporation using a rotary vacuum evaporator is conducted at an pressure of 110 mBar and temperature of 40 °C, and a varied time of 30, 60, 90, and 120 minutes. Analyses of amino acid contents are performed with HPLC. The results show that at 120 minutes, the preserved amino acid contents include: L-Isoleucine 29.3 ppm, L-Proline 10.8 ppm, L-Arginine 9.0 ppm, L-Asparagine 243 ppm, L-Threonine 56.9 ppm, L-Leucine 30.9 ppm, L-Methionine 38.4 ppm, L-Histidine 15.4 ppm, Aspartic Acid 24.4 ppm, L-Lysine 108.9 ppm, L-Cysteine 131.0 ppm, L-Alanine 40.2 ppm, and Glycine 230.7 ppm. The resulting Aloe vera extract show the following characteristics, density of 0.99 g/ml and pH of 6.5. Yield of 120 minutes evaporation is 40 %.
Coconut (Cocos nucifera) is a plant belonging to the Arecaceae family with a myriad of uses. Virgin coconut oil (VCO) is one of the products that can be derived from this plant. The free fatty acid content, especially lauric acid, determines the quality of VCO. There are several methods of VCO production, depending on the raw material treatments and purification/separation processes. The common methods used are centrifugation and fermentation to produce VCO that meets the Standard Nasional Indonesia (SNI). Those methods yield lauric acid contents at 45.1 -53.2% and lauric acid are known to have antibacterial and antiviral potentials. This study aimed to produce VCO with lauric acid content that met SNI standards for food supplements to increase immunity by formulating it with Rice bran oil (RBO). RBO is known to contain vitamins, antioxidants, and fatty acids, such as linoleic acid, that are needed to boost the immune system and nutrient absorption. The coconuts used were fresh ripe fruits and prepared with the wet processing procedure. The research method included comparing centrifugation and spontaneous fermentation processes, with the time of precipitation/fermentation as the independent variable. The best yield of VCO was used in combination with RBO to generate a nutritious food supplement. The centrifugation and spontaneous fermentation methods produced the highest VCO yields of 39% and 33% respectively after 24 hours of precipitation. GC-MS (Gas chromatography-mass spectrometry) analyses were employed to determine the lauric acid contents in the resulting VCO. The results showed that the lauric acid contents were 52.1% for the centrifugation and 52.3% for spontaneous fermentation. The food supplement formulation is consisting of 95% VCO and 5% RBO, and from that 100g formulation is contained 46.519 grams lauric acid and 2.431 grams.
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