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Optimization of the Stability of Nano-emulsion Medium Chain Triglycerides (MCT) using α-Cyclodextrin
Full text linkThis study aims to determine the stability of nano-emulsion synthesized from virgin coconut oil (VCO) using α-cyclodextrin, and lecithin or tween 80 as surfactants. The study procedures included the production of nanoemulsions, examining emulsion type, density, particle size, pH, and zeta potential. The effect of the independent variables on the pH of the product was also examined using the response surface method (RSM). The results obtained 10 nano-emulsion formulas, belonging to the o/w type. The samples typically had a density range of 1.178–1.254 g/mL, with a pH of 5.0–5.5, which was considered safe for the skin. The smallest particle size of 5.495 µm was obtained from formula 6 (60 mL, 16 mL, 18 g, 6 g of water, VCO, cyclodextrin, and tween 80 as surfactant) with a zeta potential of -45.500 to -89.567 mV. Based on these results, formula 6 had the best characteristics, with an optimum pH of 5.5, small particle size, and good stability, as indicated by the zeta potential value
Pengembangan Sistem Otomatisasi pH Larutan Nutrisi pada Hidroponik Sistem DFT (Deep Flow Technique) Berbasis IOT
Full text link Hidroponik merupakan teknik budidaya di bidang pertanian yang sesuai dengan keadaan saat ini, terutama di Indonesia dimana lahan pertanian semakin menyusut akibat ekspansi industri. Teknik budidaya ini menggunakan air sebagai media tanam dan efektif pada lahan terbatas. Meskipun hidroponik meminimalkan perawatan yang dibutuhkan tanaman, pemantauan rutin terhadap larutan nutrisi tetap penting. Tujuan dari penelitian ini adalah untuk mengembangkan sistem pemantauan dan pengendalian larutan nutrisi hidroponik DFT berbasis Internet of Things (IoT) pada kangkung. Sistem kendali yang digunakan adalah sensor pH sebagai pendeteksi nilai pH larutan, Arduino Uno sebagai mikrokontroler, modul ESP 8266 sebagai modul wifi, dan aplikasi Blynk sebagai platform IoT dan kontrol PID. Hasil kalibrasi sensor pH dengan membandingkan nilai sensor pH dengan pH meter pada larutan buffer memberikan nilai R 2 sebesar 0,9997, sedangkan nilai sensor pH selama 18 hari memberikan nilai R 2 sebesar 0,9908 dengan hasil error sebesar 0,274%. Hasil penelitian menunjukkan bahwa sensor pH bekerja dengan baik dan akurat. Pengontrol PID sistem ini adalah Kp=2. 1; Ki = 0,05; dan Kd = 0,03. Pemeriksaan kondisi pabrik di 60 tanaman (30 kangkung dengan sistem kendali dan 30 kangkung tanpa sistem kendali). Pengamatan pada 18 hari setelah tanam (HSS) menunjukkan bahwa kubis dengan sistem kontrol memiliki tinggi batang 40,50 cm dan 18 helai daun serta hasil 1,064 kg, sedangkan kangkung tanpa sistem kontrol memiliki tinggi batang 35,66 cm dan 16 helai daun. Berdasarkan hasil penelitian, sistem pengendalian yang diterapkan pada tanaman kangkung hidroponik memberikan pengaruh yang baik terhadap pertumbuhan dan perkembangan tanaman kangkung dibandingkan dengan tanaman kontrol
Glycerolysis-intertesterification of Palm Stearin and Nyamplung Oil Mixture in High Shear Continuous Stirred Tank Reactor
Full text linkGlycerolysis-interesterification can be used for the synthesis of products containing high total Mono- and Diacylglycerol (MDAG). Therefore, this study aimed to evaluate the synthesis of products rich in MDAG content using glycerolysis-interesterification method in High Shear Continuous Stirred Tank Reactor (HS-CSTR). The impact of varying material flow rates (6, 10, 14, 18, and 22 mL/min) and processing time on the concentration of MDAG, physical properties of the resulting product, and consistency of product quality throughout the process were assessed. Furthermore, glycerolysis-interesterification reaction was performed at a temperature of 120 °C, with a glycerol and oil mixture mole ratio of 1:5 (mol/mol), 3% NaOH, and a stirring speed of 2000 rpm. Oil mixture consisted of Palm Stearin (PS) and Nyamplung oil (Calophyllum inophyllum) (MC) with a PS:MC mole ratio of 80:20 (mol/mol). Subsequently, the acylglycerol concentration and physical properties of the product were analyzed. The results showed that the material flow rate had a significant effect on MDAG and the physical properties of the product. The highest MDAG was obtained at a flow rate of 6 mL/min with content of 58.56±0.91%, and Slip Melting Point (SMP) of 41.44±0.08 °C and 42.9±0.03 °C. The hardness, emulsion capacity, and stability values were 10.88±0.22 N, 85.2±6.93%, and 88.7±5.00%, respectively. The acylglycerol concentration and physical properties of the product did not significantly fluctuate throughout the process, indicating that the process had achieved a steady state condition
Sensory Profiling Evaluation and Panel Performance Test of Chocolate Ice Cream Premix Products
Full text linkThe growth of the food and beverage industry in Indonesia is creating new opportunities for the ice cream sector, which experienced a remarkable 51.9% growth between 2013 and 2018. Nowadays, crafting ice cream at home has become convenient through the use of premixes, often added with chocolate flavor. Therefore, this study aimed to conduct a sensory profiling evaluation and panel performance test on chocolate ice cream mix powder products. Sensory analysis was used to analyze product quality, differences, and similarities, with humans as measurement tools. This study also employed a group of trained and reliable panelists for product testing. The sensory profile and performance of several chocolate ice cream premixes on the market were assessed with the quantitative descriptive analysis (QDA) method. The premix products considered were those registered with BPOM, and the analysis encompassed physical characteristics (overrun and melting rate) and sensory evaluation. Meanwhile, the panelist selection was based on ISO 8586 Year 2012. Panelist performance evaluation was conducted to determine their proficiency in sensory analysis, and the results obtained were analyzed using sensehub and XLSTAT. The QDA test results showed that PT XYZ chocolate ice cream premix was superior in all sensory attributes. However, the weaknesses identified in this premix were related to low overrun value and higher melting rate. The panelist performance evaluation indicated that panelists P1 to P9 needed retraining in discrimination skills. This is because although the panelists had a relatively good consistency, their discrimination ability showed insignificant results
Characteristics of Bread with The Substitution of Fermented Purple Yam Flour (Dioscorea alata)
Full text linkFermented purple yam flour is known to have high swelling power, which is capable of improving its ability as a substitute for wheat flour in bread production. Therefore, this study aimed to determine the effect of the substitution of wheat flour with fermented purple yam flour (FF), at 0%, 10%, 15%, 20%, 25%, and 30% concentrations on the physical, chemical, and sensory characteristics of bread. The result showed that FF concentration has no significant effect on the moisture content, specific loaf volume, hedonic aroma, and taste but significantly affected porosity, anthocyanin content, antioxidant activity, hedonic color, texture, and overall acceptance of the bread. Furthermore, the best treatment obtained was at the 25% substitution level, which produced bread with 29.30% moisture content, 27.18% porosity, 3.06 cm 3 /g specific loaf volume, and 5.30 mg/g anthocyanin. It also produced 61.03% antioxidant activity, color 3.88, texture 4.00, taste 3.92, and overall acceptance 4.00 (Likes). The maximum substitution rate of fermented purple yam flour was 25%
Synthesis and Characterization of Nanomaterials from Porang (Amorphophallus muelleri) and Its Application for Bioplastic: Preliminary
Full text linkThe increase in plastic waste caused by population growth and human activities is capable of leading to negative consequences for the environment. The substantial accumulation contributes to environmental pollution since its resilience against microbial degradation poses a significant challenge. Furthermore, the utilization of bioplastics as a biodegradable substitute presents a viable strategy for diminishing reliance on synthetic plastics. Starch emerges as a prevalent primary component in the fabrication of bioplastics, owing to its array of merits including renewability, cost-effectiveness, non-toxicity, and facile degradability. The application of nanomaterials to bioplastics is believed to accelerate the degradation of bioplastics. Therefore, this study aimed to identify the characteristics of nanomaterial from porang (Amorphophallus muelleri) and bioplastic. The method included the extraction of porang nanomaterial through a specified water-to-porang ratio (2.5:1) followed by sonication (50 W, 75 minutes). The formulation of bioplastics involved the amalgamation of corn starch, porang nanomaterial, and glycerol. In addition, the chemical properties of porang nanomaterials included 41.41% starch content, 13.49% amylose, 7.87% ash, and 2.52% calcium oxalate. The particle size of porang nanomaterials was distributed from 603.7-952.1 nm with an average 722.6 nm crystalline structure containing calcium oxalate. The bioplastic had the form of a thin brown layer with a thickness value ranging from 0.23-0.39 mm. This research was expected to provide new information related to the essential characteristics of nanomaterials from porang and its potential application in solving environmental issues caused by synthetic plastics
Shelf Life and Secondary Metabolite Content of Sweet Potato (Ipomoea batatas L.) Lam. Coated with Chitosan Coating at Low Temperature Storage
Full text linkSweet potato (Ipomoea batatas (L.) Lam.) has diverse varieties with different secondary metabolite content. Postharvest treatment with low-temperature storage and chitosan coating is expected to expand the shelf life of sweet potatoes. The combination of these treatments will affect the secondary metabolite content of diverse sweet potato varieties. Therefore, this study aims to observe the secondary metabolite content and shelf life extension of 3 sweet potato varieties after coating with chitosan and low-temperature storage. A completely randomized design (CRD) was used with a three-factors experiment. The first factor was chitosan concentration at 0, 10, 15, and 20 g/L, the second was storage room temperature at 25, 15, and 5 °C, while the third was the color of sweet potato varieties namely white, purple, and orange from Tembakur and Mendut varieties. Meanwhile, the control group was tubers without chitosan coating at a storage temperature of 25 °C. Each treatment had five replications and the parameters assessed were changes in wet weight, hardness, respiration, the total chlorophyll level, carotenoid, vitamin C, reducing sugar, and the level of flavonoid. Data were analyzed with Analysis of Variance and then continued with Duncan's Multiple Range Test at a significance level of 5%. The result showed that low-temperature storage combined with chitosan coating affected the shelf life of sweet potatoes. Overall, the best storage temperature was 15 °C, indicated by the highest residual secondary metabolite and the most extended shelf life. The 5°C treatment decreased oxygen consumption during storage, as indicated by a low respiration rate. However, this storage temperature caused a chilling injury and culminated in the shorter shelf life of all examined sweet potatoes. The best coating was achieved by chitosan 15 g/L, indicated by the capability to coat sweet potato surface and maintain the high content of all targeted chemical components. The results also revealed that 20 g/L chitosan concentration is not practical for coating due to its in elasticity and the potential to create a crack in the coating layer
Analysis of Consumers' Perception on Purchase Decisions of Takeaway Coffee Drinks in Yogyakarta
Full text linkThis study aimed to determine and analyze the effect of brand image, product, price perception, and preference on purchase decisions of takeaway coffee. The research analyzed variables that most influence purchase decisions of coffee drink takeaway in Yogyakarta and the effect of each independent variable. Data were collected using an online questionnaire from individuals who have purchased takeaway coffee drinks in Yogyakarta more than once. The sample size was 100 respondents, selected using non-probability sampling techniques with the purposive sampling method. The other process was analyzing data by employing a multiple regression approach. The results showed that brand image and product positively affected purchasing decisions with t-count values of 2.340 and 2.715 and significant levels of 0.008 and 0.006, respectively. Price perception reversely influences purchasing decisions, with a t-value of 1.626 and a significance level of 0.107. Preference positively affected purchasing decisions with a t-value of 5.605 and a significance level 0,000. Furthermore, brand image, product, price perception, and preference positively affected purchasing decisions, with an F value of 65.334 and a significance level 0.000. (6) The magnitude of brand image, product, price perception, and perception of takeaway coffee drinks on purchasing decisions (adjusted R 2 ) is 0.504. Considering these results, the regression equation obtained was Y = -0,177 + 0,293X1 + 0,273X2 + 0,320X3 + 5,550D1 + e
Identification and Composition of Volatile Compounds in Liquid Smoke Derived from Betara Variety of Areca catechu Husk
Full text linkThe seeds of Areca nut plants hold significant economic value, with a remarkable total production of 65,295.89 tons. However, the husk, constituting 50% to 75% of the fruit, are persistently discarded. This study aims to explore the conversion of Areca nut waste into liquid smoke with specific physical properties and chemical composition. It uses GC-MS to identify volatile chemicals in liquid smoke and carries out a distillation process using a glass column containing natural zeolite for purification. Furthermore, the pyrolysis method is employed at a varying temperature of 150 °C, 250 °C, 350 °C, and 450 °C for 3 hours to process the waste into liquid smoke. The study determines the chemical composition of total acid, phenol, and carbonyl, which range from 1.34% to 3.09%, 0.37% to 0.42%, and 6.84% to 7.46%, respectively. The physical properties of crude liquid smoke in terms of yield range from 16.93% to 31.49%, while the color brightness varies from 25.02 to 57.46. The result shows that liquid smoke comprises 13 acidic, 20 carbonyl, and 6 phenolic compounds, contributing to the aroma. In addition, temperature of the pyrolysis process affects the formation of liquid smoke and the corresponding compounds contained in Areca husk