Karakteristik Effervescent Prebiotik Galaktomanan Dari Ampas Kelapa

Prasetyo, Agung; Winarti, Sri

doi:10.33005/jtp.v13i2.1707

Cited by 3 publications

(3 citation statements)

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“…Carrageenan is a gel that can form a three-dimensional matrix that can bind water. This is corroborated by reference [26], as fibers contain numerous polar hydroxyl groups. As indicated by source [27], carrageenan can retain water due to the presence of free OHions (hydroxyl groups), which can effectively interact with H20 molecules.…”

Section: Moisture Contentsupporting

confidence: 62%

Characteristics of Fruit Leather with Proportion of Carica Puree (Carica pubescens) : Lime Juice (Citrus aurantifolia) and Carrageenan and Their Shelf Life Estimation

Muslimah,

Rosida

2024

ajarcde

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Fruit leather is a delectable treat crafted from pureed and dehydrated fruit. Carica fruit (Carica pubescens) contains fiber and pectin, which are requirements for making fruit leather. Lime (Citrus aurantifolia) was added as an acid in the gel formation. The addition of carrageenan is expected to improve the plasticity of fruit leather. One of the qualities of fruit leather is determined by its shelf life. This study seeks to assess the physicochemical and organoleptic attributes of carica and lime fruit leather, as well as to analyze the estimation of shelf life resulting from the optimal treatment. Factorial completely randomized design (CRD) with two factors was utilized in the study. Factor I involved the ratio of carica puree to lime juice (95:5, 90:10, 85:15), while factor II consisted of different carrageenan concentrations (0,3%, 0,6%, 0,9%) with two replications. The results were documented in English. The data was subjected to analysis of variance (ANOVA) followed by Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The most effective treatment was found to be a blend of 95% carica puree to 5% lime juice, combined with 0.9% carrageenan. The test results revealed a moisture content of 15,33%, crude fiber content of 2,55%, pH level of 4.65, tensile strength of 4,45 N, vitamin C concentration of 12,20 mg/100g, antioxidant activity of 25,23%, color intensity of 3,24 (neutral), aroma profile of 3,04 (neutral), taste rating of 4,00 (like), texture score of 3,12 (neutral), total dietary fiber content of 4,45%, and an estimated shelf life of 70 days at 10⁰C (under refrigeration), 10 days at 30⁰C (at room temperature), and 3 days at 50⁰C.

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Section: Moisture Contentsupporting

confidence: 62%

Characteristics of Fruit Leather with Proportion of Carica Puree (Carica pubescens) : Lime Juice (Citrus aurantifolia) and Carrageenan and Their Shelf Life Estimation

Muslimah,

Rosida

2024

ajarcde

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“…This is related to the level of hygroscopicity of each filler which triggers differences in the weight of the effervescent tablets due to the water content in the tablets. In addition, it can also affect the volume of material filling on the printing machine (Prasetyo & Winarti, 2019).…”

Section: Types Of Filling Materials That Role In Making Effervescentmentioning

confidence: 99%

Review of Various Influential Factors in the Production of Robusta Coffee Effervescent Drink Tablets

Ni’mah

Lestari

Maulida

et al. 2021

IJATF

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Coffee is one of Indonesia's leading plantation commodities, which is ranked third in the world. Currently, coffee-based drinks have become a lifestyle in the millennial era. The high interest in coffee affects the economy of the community. Various efforts were made to further encourage the level of coffee consumption, especially in the form of beverages. On the other hand, it is necessary to diversify the product by highlighting the technology side, such as making effervescent which is easier, more practical, and can be enjoyed directly with cold water. Effervescent is known as a product that can cause gas bubbles as a result of the reaction of acids and bases when dissolved in water. The resulting gas bubbles are carbon dioxide which gives a sparkling effect (a taste sensation like sparkling water). The use of coffee as an effervescent raw material is related to its taste, bioactive compounds, and antioxidants. Coffee extract powder can be made from robusta and arabica coffee roasted at medium level with low-temperature crystallization, spray drying, freeze drying, and vacuum drying. Other materials that need to be added such as acid sources, bases, fillers, and binders can affect the effervescent characteristics such as tablet hardness, moisture content, hygroscopicity, and dissolution time. The recommended composition is citric acid, sodium bicarbonate, dextrin, and PVP (Polyvinilpyrrolydone).

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“…Galaktomanan adalah material serbaguna yang digunakan untuk banyak aplikasi, terutama sebagai pengental dan stabilizer pada emulsi [8]. Galaktomanan banyak dimanfaatkan dalam berbagai sektor industri seperti industri tekstil, farmasi, biomedis, kosmetik dan makanan [9]. Galaktomanan juga sering digunakan sebagai suplemen serat pangan dan menjadi bahan baku edible film [10].…”

Section: Pendahuluanunclassified

Pengambilan Galaktomanan Dari Buah Nipah Dengan Metode Ekstraksi

Purnavita¹,

Wulandari²

2020

CJCE

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Nipah (Nypa fruticans W) is a palm plant (Arecaceae) that grows in the mangrove forest area. The use of nipah in Indonesia has high potential to be developed, especially nipah fruit. Palm fruit contains galactomannan which is a polysaccharide with its chain constituents are manosa and galactose. The purpose of this study was to study the optimum conditions of the ratio of the amount of precipitating material to raw materials of palm powder (35: 1; 30: 1; 25: 1; 20: 1) and extraction time (2 hours and 3 hours) to galactomannan yield. The fixed variables used are the type of precipitating agent (methanol), the concentration of the settler (95%), the ratio of the solvent to the amount of powder, the extraction temperature (50 O C), the stirring speed (rpm). Which has a working procedure by crushing the material using a blender until it is crushed then dried in the sun to dry and crushed again until smooth, then the results are extracted using water at 50 O C with a certain time then filtered and added methanol to separate galactomannan from water and wait until the precipitate is formed then continued with precipitate then continued with predetermined analysis. The results of the FTIR test of this compound also have the characteristics of an ether bond (CH2-O-CH2) that appears at 875.04 cm1. From the groups identified in the data it was concluded that the isolated compound was a compound in galactomannan. The results of luff shrimll analysis with eight analyzes showed the presence of red sediment, which means it contains galactomannan. And the statistical tests show that it has a real effect. The best combination of treatment results obtained at the amount of 200 ml of settling and mixing time of 2 hours, the highest yield of 31.25%

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Karakteristik Effervescent Prebiotik Galaktomanan Dari Ampas Kelapa

Cited by 3 publications

References 0 publications

Characteristics of Fruit Leather with Proportion of Carica Puree (Carica pubescens) : Lime Juice (Citrus aurantifolia) and Carrageenan and Their Shelf Life Estimation

Characteristics of Fruit Leather with Proportion of Carica Puree (Carica pubescens) : Lime Juice (Citrus aurantifolia) and Carrageenan and Their Shelf Life Estimation

Review of Various Influential Factors in the Production of Robusta Coffee Effervescent Drink Tablets

Pengambilan Galaktomanan Dari Buah Nipah Dengan Metode Ekstraksi

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