Analisis Kadar Air, Abu, Serat dan Lemak Pada Minuman Sirop Jeruk Siam (Citrus nobilis var. microcarpa)

Kristiandi, Kiki; Rozana, Rozana; Junardi, Junardi; Maryam, Andi

doi:10.21776/ub.jkptb.2021.009.02.07

Cited by 11 publications

(12 citation statements)

References 6 publications

(6 reference statements)

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“…Total ash content shows a mixture of inorganic components or minerals found in a material. It indicates the purity, total mineral content, and cleanliness of the material [29]. Table 2 shows the total ash content of noni fruit slices from microwave-drying and hot-steam-air drying at 60℃ have met the Indonesia pharmacopoea standard (lower than 7%).…”

Section: Post-drying Qualitymentioning

confidence: 99%

Microwave drying vs hot-steam-air drying of seedless noni fruit: drying performance and post-drying quality

Yuniarti,

Setiadi,

Basri

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Noni fruit contains several beneficial compounds for health, including scopoletin as its active component. The fruits contain a high moisture content, generally above 80%, rendering them to rot quickly. The drying process can potentially increase the fruit’s shelf life as it reduces the moisture content, stop the enzymatic reactions/microorganism activities and inhibit the quality degradation. This study compared the drying performance and post-process quality of noni fruit slices from the microwave and hot-steam-air drying at 50°C and 60°C. The drying performance parameters were time and rate. Several post-drying quality parameters stipulated in Indonesia pharmacopoea standard, such as scopoletin, total ash, and insoluble-acid ash contents, were observed. The results show the drying rate of noni fruit ranged from -3.51 x 10−3 % min−1 (for microwave-drying) to -2.45 x 10-5 % min−1 (for hot-steam-air drying at 50°C). Noni fruits from hot-steam-air drying at 60°C had the highest scopoletin content (22.47 mg kg−1) and the lowest total ash content (4.78%). Microwave-dried noni fruit had the lowest insoluble-acid ash content (0.02%). Drying methods significantly affected the drying rate, total ash content, and insoluble-acid ash content of noni fruit. Treatment scoring shows microwave- and hot-steam-air drying at 60°C are potential options for drying noni fruit.

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Section: Post-drying Qualitymentioning

confidence: 99%

Microwave drying vs hot-steam-air drying of seedless noni fruit: drying performance and post-drying quality

Yuniarti,

Setiadi,

Basri

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Table 1 shows that the highest k.ash was obtained at 0.9% treatment, namely 1.61% due to the mineral content in cinnamon powder. The ash content of cinnamon is 2.4%, the ash content is a mineral in food (Kristiandi et al, 2021).…”

Section: Ash Cotent (%)mentioning

confidence: 99%

Effect of Cinnamon Powder Addition (Cinnamomum burmannii) on the Quality of Banten Banana Jam (Musa acuminata) Stored at Room Temperature

Marselina pandiangan,

Sinaga,

Masniari Lubis

2023

IJRP

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This research was conducted to determine the effect of cinnamon powder addition to improve the quality of banten banana jam. This research was designed using a factorial Completely Randomized Design (CRD) with two factors, namely the addition of cinnamon (T): (0%, 0.3%, 0.6%, 0.9%) and storage time (P): (0 week, 1 week, 2 weeks, 3 weeks). Parameters analyzed were moisture content, ash content, crude fiber content, total soluble solids, total microbial, acidity (pH), smear test, values of color, aroma, taste, texture, and general acceptance. The results showed that the addition of cinnamon powder had a highly significant effect on the moisturer content, ash content, crude fiber content, total microbial, acidity (pH), and smear test. In addition storage time has a highly significant effect on moisture content, crude fiber content, total soluble solids, total microbes, acidity (pH), smear test, hedonic aroma, and had a significantl effect hedonic of taste. Meanwhile interaction between the addition of cinnamon powder and storage time had a highly significant effect on the moisture content and total microbial. The best banana jam was resulted from the addition of 0,9% cinnamon stored for 2 weeks.

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“…Tahap pembakaran dalam tanur diulang hingga didapatkan berat konstan. Kadar abu total dihitung terhadap berat bahan uji dan dinyatakan dalam % b/b (Kristiandi et al, 2021).…”

Section: E Analisa Kadar Abu Totalunclassified

“…Penetapan kadar abu diperoleh dengan cara pemanasan simplisia dimana senyawa organik dan turunannya terdestruksi dan menguap, sehingga tinggal unsur mineral dan anorganik. Tujuan penetapan kadar abu adalah untuk memberikan gambaran kandungan mineral dalam suatu simplisia (Kristiandi et al, 2021). Kandungan kadar abu pada bawang dayak lebih kecil dibandingkan dengan umbi bit terlihat pada tabel 3.…”

Section: Parameterunclassified

Formulasi teh celup herbal dari campuran umbi bit (Beta vulgaris L.) dan bawang dayak (Eleutherine palmifolia (L) Merr.)

Yulia¹,

Fitri

Putra

2022

JPS

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Penggunaan umbi bit dan bawang dayak telah diteliti memiliki khasiat sebagai antioksidan. Untuk memudahkan penggunaannya sebagai minuman kesehatan, dalam mengoptimalkan pemanfaatan tanaman obat tradisional, dapat dibuat menjadi teh kemasan. Penelitian ini dilakukan untuk membuat dan mengetahui formula teh herbal yang tepat. Teh herbal dibuat dengan 5 formulasi (F1, F2, F3, F4, F5) dengan mengkombinasikan umbi bit dan bawang dayak. Lima formula teh herbal yang dibuat dilakukan uji organoleptis, meliputi warna, aroma, bentuk dan rasa, untuk mengetahui formula yang paling disukai. Data yang didapatkan di analisis menggunakan Statistik dengan uji Kolmogorov-Smirnov dan Shapiro-Wilk untuk mengetahui data signifikan dan terdistribusi secara normal. Hasil penelitian analisis warna, bentuk dan rasa, diperoleh data signifikansi < 0,025, artinya Ho ditolak, dan data tidak terdistribusi secara normal. Sementara pada analisis aroma diperoleh signifikansi >0,025, artinya Ho diterima, data terdistribusi secara normal. untuk uji Kolmogorov smirnov, batas signifikansi (α) 0,025, dari data yang diperoleh, warna sebesar 0.001, aroma 0,099, bentuk 0.002, dan rasa 0,000. Dari penelitian ini dapat disimpulkan bahwa formula yang lebih disukai oleh panelis adalah F3.

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Analisis Kadar Air, Abu, Serat dan Lemak Pada Minuman Sirop Jeruk Siam (Citrus nobilis var. microcarpa)

Cited by 11 publications

References 6 publications

Microwave drying vs hot-steam-air drying of seedless noni fruit: drying performance and post-drying quality

Microwave drying vs hot-steam-air drying of seedless noni fruit: drying performance and post-drying quality

Effect of Cinnamon Powder Addition (Cinnamomum burmannii) on the Quality of Banten Banana Jam (Musa acuminata) Stored at Room Temperature

Formulasi teh celup herbal dari campuran umbi bit (Beta vulgaris L.) dan bawang dayak (Eleutherine palmifolia (L) Merr.)

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