Margarin merupakan produk lemak setengah padat yang merupakan emulsi dengan tipe water in oil (w/o) yaitu fase air berada di dalam fase minyak, dengan persyaratan mengandung tidak kurang 80 persen lemak sisanya adalah air dan bahan aditif. Penelitian ini menggunakan lemak kakao dan minyak Virgin Coconut Oil (VCO) sebagai sumber lemak dan minyak sebagai bahan baku pembutan margarin. Pembuatan margarin menggunakan proses blending, yaitu menyatukan dua titik leleh lemak dan minyak yang berbeda sehingga titik leleh nya berada diantara keduanya. Margarin yang dihasilkan ini tidak memiliki warna seperti margarin komersil yang dijual dipasaran, karena tidak adanya penambahan pewarna dalam proses pembuatannya. Dalam penelitian ini pemberian warna alami pada margarin menggunakan bubuk angkak, sehingga warna margarin yang dihasilkan berwarna kemerahan. Hasil penelitian menunjukkan margarin dengan penambahan bubuk angkak tidak memberikan pengaruh terhadap sifat fisik dan kimia margarin yang dihasilkan. Margarin yang dihasilkan telah memenuhi standar SNI 01-3541-2002.
This research has been carried out to determine the activity of purple rice stem, 'broken skin' purple rice and 'skinned' purple rice. Preparation of materials includes the collection of purple rice from 'Tuah Sakato' farmer group that cultivates the rice using organic methods. The extraction method used is maceration extraction with n-hexane methanol. The rotary evaporator extracts each solvent variation from the solvent. Concentrated extracts from each solvent were tested for their antioxidant activity using the DPPH method (2,2-diphenyl-1-picrylhydrazyl) at five concentrations within the range of 800-6000 ppm, based on the sample varieties. The comparison used is ascorbic acid (vitamin C). Determination of the value of antioxidant activity had used the IC 50. The results showed that the highest antioxidant activity was possessed by purple rice stems, as evidenced by the IC 50 value of 1.474 ppm, followed by 'broken skin' purple rice with IC 50 of 4.130 ppm, and the lowest was 'skinned' purple rice with IC 50 of 98.95 ppm. Purple rice stems have the highest antioxidant activity since the antioxidant compound still intact without any further process. Then, 'broken skin' purple rice has higher antioxidant activity than 'skinned' purple rice because the former still has epidermis that contains high antioxidants. High enough antioxidant activity makes this purple rice an alternative food source that can ward off free radicals causing degenerative diseases due to unhealthy modern lifestyles.
Penelitian ini bertujuan untuk mengetahui mutu dan aktivitas antioksidan dari produk brownies panggang dari substitusi tepung terigu dengan tepung beras ungu. Rancangan Acak Lengkap (RAL) dengan perlakuan 6 taraf dan 3 kali ulangan digunakan sebagai rancangan penelitian. Perlakuan dalam penelitian ini adalah substitusi tepung terigu dengan tepung beras ungu, yaitu: A = 100 : 0, B = 80 : 20, C = 60 : 40, D = 40 : 60, E = 20 : 80 dan F = 0 : 100. Hasil memperlihatkan bahwa substitusi tepung terigu dengan tepung beras ungu memberikan pengaruh terhadap mutu yaitu : kadar air, abu, lemak, protein, serat pangan dan aktivitas antioksidan brownies panggang. Brownies panggang dengan perlakuan F (perbandingan tepung terigu : tepung beras ungu = 0 : 100) paling disukai oleh panelis berdasarkan uji organoleptik dan memenuhi syarat mutu dengan komposisi kadar air (2,60 %), kadar abu (0,72 %), kadar protein (7,09 %), kadar lemak (2,66 %), kadar serat pangan (10,09 %) dan aktivitas antioksidan (41,35 %).
The need for essential oils such as citronella oil, has increased along with the development of modern industries such as perfume, cosmetics, food, aromatherapy, and medicine industries. In the recent year, the volume of essential oil export is decreased, this due to quality issues. The purpose of this study was to determine the chemical composition of citronella oil using GC-MS (Gas Chromatography-Mass Spectroscopy) method using different amount of material in the refining tank of distillation (A = 40 kg; B = 50 kg; C = 60 kg; D = 70 kg; and E = 80 kg). The results showed that the highest percentage of citronella oil was found in A method when compared to the other method. The oil resulted, contain three main components namely citronellal (41.97%), geraniol (18.89%), and citronellol (12.91%). This research concludes that the more the amount of raw material in the refining tank will decreases the percentage of three main components (citronellal, geraniol, and citronellol) of oil resulted.
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