4 research outputs found
Pengaruh pH dan Temperatur pada Ekstraksi Antioksidan dan Zat Warna Buah Stroberi
Get PDFIndonesia is one of the tropical country that is potential to cultivate different types of plants, include strawberry. The use of synthetic dyes in foods are harmful to body health. Therefore, natural dyes can be used as alternative substitutes that can reduce harmful effects to the body. Dyeing capability of strawberry is caused by anthocyanin that gives red color. Furthermore, strawberry contains antioxidant that prevents free radicals in the human tissue. The purpose of this experiment is to study the effect of pH and temperature in the extraction of anthocyanin from strawberry towards total content of anthocyanin, antioxidant activity and total content of phenolic compound. The strawberry were extracted at the temperature variation of 5oC, 30oC and 60oC, and pH variation of 2, 7 and 12 respectively using water as solvent. The highest total anthocyanin content in the strawberry is 44.4mg/100grsample that obtained at 5oC and pH of 2. The highest antioxidant activity and total phenolic content in the strawberry are 91.2% and 218.7 ppm respectively
Pengaruh pH dan Temperatur pada Ekstraksi Antioksidan dan Zat Warna Buah Stroberi
Get PDFIndonesia is one of the tropical country that is potential to cultivate different types of plants, include strawberry. The use of synthetic dyes in foods are harmful to body health. Therefore, natural dyes can be used as alternative substitutes that can reduce harmful effects to the body. Dyeing capability of strawberry is caused by anthocyanin that gives red color. Furthermore, strawberry contains antioxidant that prevents free radicals in the human tissue. The purpose of this experiment is to study the effect of pH and temperature in the extraction of anthocyanin from strawberry towards total content of anthocyanin, antioxidant activity and total content of phenolic compound. The strawberry were extracted at the temperature variation of 5oC, 30oC and 60oC, and pH variation of 2, 7 and 12 respectively using water as solvent. The highest total anthocyanin content in the strawberry is 44.4mg/100grsample that obtained at 5oC and pH of 2. The highest antioxidant activity and total phenolic content in the strawberry are 91.2% and 218.7 ppm respectively
ADOPTION OF SIX SIGMA – DMAIC METHODOLOGY TO OPTIMIZE SERVICE LEVEL at PT. ULTRA PRIMA CORRUGATOR
No full textIn the beginning of 2018, there is a new competitor that is quite strong competitor, it is a subsidiary of Sinarmas Group. PT. Ultra Prima Corrugator has to face this competition with their mission that 100% service level for customer. In this case Service Level is defined as fulfillment of delivery in one day. This company needs give a trust for customer by improving their current service level still reach average 65%There are three departments are involved in affecting in service level : PPIC, Production and Logistic Department. Therefore, the root causes of man power, environmental, methods, material, and machines should be concerned to improve Service Level of company by using six sigma – DMAIC Methodology. Solutions of each department will be implemented according to schedule which is developed. The solutions of PPIC Department based on each root causes are: Making S.O.P for mapping Roll Paper and S.O.P for Incoming Material, Making Schedule for coordination, Knowledge Sharing, Making system for Automatic Data Analyst. The solutions of Production Department are : Conducting Preventive Maintenance, Making S.O.P for Work reference, Making Standard Viscosity and pH. The solutions of Logistic Department are : Making S.O.P for Cubication Box Transport.Keywords : Logistic, PPIC, Production, Service Level, Six Sigma – DMAIC Methodolog
ADOPTION OF SIX SIGMA – DMAIC METHODOLOGY TO OPTIMIZE SERVICE LEVEL at PT. ULTRA PRIMA CORRUGATOR
No full textIn the beginning of 2018, there is a new competitor that is quite strong competitor, it is a subsidiary of Sinarmas Group. PT. Ultra Prima Corrugator has to face this competition with their mission that 100% service level for customer. In this case Service Level is defined as fulfillment of delivery in one day. This company needs give a trust for customer by improving their current service level still reach average 65%There are three departments are involved in affecting in service level : PPIC, Production and Logistic Department. Therefore, the root causes of man power, environmental, methods, material, and machines should be concerned to improve Service Level of company by using six sigma – DMAIC Methodology. Solutions of each department will be implemented according to schedule which is developed. The solutions of PPIC Department based on each root causes are: Making S.O.P for mapping Roll Paper and S.O.P for Incoming Material, Making Schedule for coordination, Knowledge Sharing, Making system for Automatic Data Analyst. The solutions of Production Department are : Conducting Preventive Maintenance, Making S.O.P for Work reference, Making Standard Viscosity and pH. The solutions of Logistic Department are : Making S.O.P for Cubication Box Transport.Keywords : Logistic, PPIC, Production, Service Level, Six Sigma – DMAIC Methodolog
