PERFORMANCE OF GLUCOMANNAN-ALGINATE COMBINATION AS A pH SENSITIVE EXCIPIENT OF VITAMIN C ENCAPSULATION USING GELATION METHOD

Objective: This research aimed to develop pH-sensitive vitamin C encapsulation using a combination of biodegradable glucomannan and alginate as an excipient. Methods: Gelation of the excipient was developed by dropping the matrix into the CaCl2 solution to obtain beads. Various ratios of glucomannan-alginate (1:0, 1:1, 1:3, 3:1 and 0:1, g/g), vitamin C concentrations (1, 3 and 5% of total excipient) and excipient preparation methods (mixed glucomannan-alginate matrix, glucomannan beads coated with alginate and alginate beads coated with glucomannan) were selected as variables. Entrapment efficiency of encapsulation and the release of vitamin C were determined at pH 1.2 and 6.8 which represent the pH of the stomach and the small intestine liquid, respectively. Results: Encapsulation of 3% vitamin C using 1:1 (g/g) glucomannan-alginate showed the most efficient matrix. This ratio also had lower released of vitamin C in pH 1.2 compared to that in pH 6.8. Coating the glucomannan bead with alginate showed better ability in encapsulating vitamin C. Combination excipient, as well as the addition of the vitamin C, increased the peak absorbance of the functional groups. The surface morphology of the encapsulation bead depended on the preparation method. Conclusion: An equal ratio of glucomannan and alginate (1:1, g/g) which encapsulated 3% vitamin C showed the most efficient encapsulation as well as lower released vitamin C in pH 1.2 compared to that in pH 6.8. Higher efficiency was observed in encapsulating vitamin C using glucomannan which was coated with alginate

Paddy Drying in Batch Fluidized Bed and Scale-up Simulation in Continuous Operation Mode

The objective of this research is to develop the industrial-scale fluid bed dryer for paddy by scale-up of lab-scale experimental data. The developed dryer was conducted by simulation using a two phase model. Firstly, the experimental works by using lab-scale batch fluid bed dryer, was conducted to determine the drying curve of paddy (Xin 0.32 kg/kg dry base). In the experimental works,the inlet air temperature was varied (°C): 40; 50; 60. The drying rate curves as a function of moisture content showed only decreasing drying rate period. Then, a very good agreement between the measured and simualtion results of the profile of moisture content in solids was produced by simulator. Finally, asimulated continuous fluidized bed dryer for paddy with dimension 5 m of length and 1.5 of width was succesfully performed, in which the influence of mass solid flow rate 0.1; 0.2; 0.4 tons/h, height of bed 0.25; 0.50; 0.75 m, and air temperature 50; 70; 100 °C on drying process were studied. Keywords: Paddy; fluid bed dryer; batch, contonious;  modelling; simulatio

Kinetic Study of Saponin Extraction from Sapindus rarak DC by Ultrasound-Assisted Extraction Methods

Saponin is an important plant-derived compound that is commonly found in sapindaceae plants, such as Sapindus rarak DC. Saponin is extensively used in plenty of industries as a detergent or emulsifying agent in cleansers, shampoos, and cosmetics. The extraction of saponin was previously studied and shows that the extraction assisted by ultrasonic waves was found to be an effective method. However, the previous studies have rarely examined the extraction kinetic study of the ultrasound-assisted extraction (UAE). In the present study, the extraction of saponin from Sapindus rarak DC and its extraction kinetics is conducted. The results show that the highest saponin yield of 354.92 (mg of saponin per gram of dry feed) was obtained from the extraction using a solid-to-liquid (S/L) ratio of 1:50 (w/v) at 50 °C. The amount of extracted saponin increased with the increase of extraction temperature as well as the solute ratio in the solution. However, increasing the temperature to 60 °C decreased the saponin yield. The results of a simple kinetics study of saponin extraction also show that the second-order kinetics model can better describe the UAE process, with an R2 value of 0.929 and a rate coefficient of 0.00495 L.g-1.min-1. The experimental results agree well with the practical calculations obtained using the second-order kinetics model based on an average error of 6.79%. Copyright © 2019 BCREC Group. All rights reserve

Peningkatan Kuantitas dan Kualitas Produk UKM Wingko Babat di Kota Semarang dengan “Modified Oven”

Wingko babat merupakan makanan oleh-oleh khas Kota Semarang yang banyak diminati oleh para wisatawan. Proses pembuatan wingko babat meliputi beberapa tahap yaitu tahap pencampuran bahan baku, pencetakan, pemasakan, pendinginan dan pengemasan. Namunpada proses pemasakan, bahan yang dimasak tidak bisa merata. Hal ini disebabkan distribusi api atau panas tidak merata sehingga produk yang dihasilkan terkadang ada yang gosong. Kuantitas produk atau jumlah bahan yang dimasak tidak bisa maksimal karena proses pemasakan lama. Akibatnyasulit memenuhi permintaan pasar. Untuk mengatasi permasalahan ini perlu dilakukan perbaikan sistem pemasakan bahan wingko babatdengan cara mendesain ulang peralatan masaknya yaitu dengan rancang bangun alat masak bahan wingko babat.Alat ini dinamakan modified oven. Alat ini terdiri dari lima bagian utama yaitu (1) saluran pipa, (2) modified oven, (3)lubangtempat keluarnya api, (4) lubang sirkulasi udara, dan (5) penyangga. Hasil aplikasi alat ini menunjukkan peningkatan kuantitas dan kualitas produk. Kapasitas produksi meningkat 75% per harinya.Penggunaan bahan bakar untuk sekali masak menurun 50%. Omset produksi naik menjadi hampir 75% dan keuntungan UKM meningkat 2 kali lipat. Hasil pemasakan dapat seragam sehingga produk wingko yang dihasilkan tidak sampai gosong. Tekstur produk lembut dan proses pemasakan menjadi lebih cepat. Kualitas produk wingko menjadi lebih terjaga dan dapat memenuhi permintaan pasar khususnya pada musim wisatawan

Prediction of the thermophysical properties of papaya seed oil influencing solvent selection based on the new group contribution model

As one of the sustainable food sources, papaya seed oil (PSO) has extraordinary health benefits with unsaturated fatty acids being the main components. In general, the PSO extraction can be accomplished by predetermining the thermophysical properties of the PSO, appropriate use of solvent, and operating conditions. However, the thermophysical properties data of the PSO in the literature are quite scarce, while their quantitative measurements are expensive and time-consuming. For this reason, the group contribution models (GCMs) that have been developed over the last few decades can be essential tools for the estimation of the thermophysical properties of PSO. Moreover, this study also proposes a new GCM to predict PSO thermophysical properties based on its fatty acids composition and validate the accuracy using the experimental data available in the literature. The results showed that the new model has excellent accuracy in estimating the thermophysical properties of PSO at 298.15 K and normal boiling point (Tb). The average absolute relative deviation (AARD) for enthalpy of vaporization values at both temperatures were 2.09% and 2.04%, respectively. Meanwhile, the AARD values for molar volume at both temperatures were 0.48% and 0.86%, respectively. Accordingly, the estimated values of the Hansen’s solubility parameters and partition coefficients were very close to the experimental data with a distance (D) of 0.21 and AARD of 0.030%. Therefore, this model can be employed to quickly predict the important PSO properties and other its unknown properties based on its molecular structure for its extraction purpose

Peningkatan Kuantitas dan Kualitas Produk UKM Wingko Babat di Kota Semarang dengan “Modified Oven”

Wingko babat merupakan makanan oleh-oleh khas Kota Semarang yang banyak diminati oleh para wisatawan. Proses pembuatan wingko babat meliputi beberapa tahap yaitu tahap pencampuran bahan baku, pencetakan, pemasakan, pendinginan dan pengemasan. Namunpada proses pemasakan, bahan yang dimasak tidak bisa merata. Hal ini disebabkan distribusi api atau panas tidak merata sehingga produk yang dihasilkan terkadang ada yang gosong. Kuantitas produk atau jumlah bahan yang dimasak tidak bisa maksimal karena proses pemasakan lama. Akibatnyasulit memenuhi permintaan pasar. Untuk mengatasi permasalahan ini perlu dilakukan perbaikan sistem pemasakan bahan wingko babatdengan cara mendesain ulang peralatan masaknya yaitu dengan rancang bangun alat masak bahan wingko babat.Alat ini dinamakan modified oven. Alat ini terdiri dari lima bagian utama yaitu (1) saluran pipa, (2) modified oven, (3)lubangtempat keluarnya api, (4) lubang sirkulasi udara, dan (5) penyangga. Hasil aplikasi alat ini menunjukkan peningkatan kuantitas dan kualitas produk. Kapasitas produksi meningkat 75% per harinya.Penggunaan bahan bakar untuk sekali masak menurun 50%. Omset produksi naik menjadi hampir 75% dan keuntungan UKM meningkat 2 kali lipat. Hasil pemasakan dapat seragam sehingga produk wingko yang dihasilkan tidak sampai gosong. Tekstur produk lembut dan proses pemasakan menjadi lebih cepat. Kualitas produk wingko menjadi lebih terjaga dan dapat memenuhi permintaan pasar khususnya pada musim wisatawan

Evaluation of Micellar-Enhanced Ultrafiltration (MEUF) Membrane for Dye Removal of Synthetic Remazol Dye Wastewater

Micellar-Enhanced Ultrafiltration Membrane (MEUF) is one of promising technology to separate low molecular weight substances such as dyes. The MEUF process involves a combination of ultrafiltration and surfactant at a concentration higher than surfactant’s Critical Micelle Concentration (CMC). This research was focused on the application of MEUF for synthetic Remazol dye wastewater containing Remazol Yellow/Black B/ Turquoise Blue at different dye concentration. In the MEUF system, a PolyEther Sulphone Ultrafiltration membrane and Cetyl Pyridinum Chloride (CPC) surfactant at concentration of 2 times of its Critical Micelle Concentration were used. Evaluation of MEUF performance was determined based on flux profile and rejection.  It was confirmed that dye concentration did not change the flux profile significantly. Flux reduction was effected by the addition of surfactant in the MEUF system. Flux decline in the MEUF was due to the formation of surfactant micelle aggregates with dye generating a deposited layer on the membrane surface.  As the CPC is an ionic surfactant, the formation of the micelle is attributed to a balance between the attraction of hydrocarbon chain (hydrophobic tail) and ionic repulsion.  Scanning Electron Microscopy images verified that there was an additional layer on the membrane surface after MEUF was performed, indicating a deposited layer. The permeate rejections were more than 70% and 96% for rejection of Chemical Oxygen Demand and Remazol dye, respectively. The rejection of dye ion and Chemical Oxygen Demand were attributed due to anionic dye solubilization in the surfactant micelles. The solubilization was formed by adsorbtion through electrostatic attraction.Micellar-Enhanced Ultrafiltration Membrane (MEUF) is one of promising technology to separate low molecular weight substances such as dyes. The MEUF process involves a combination of ultrafiltration and surfactant at a concentration higher than surfactant’s Critical Micelle Concentration (CMC). This research was focused on the application of MEUF for synthetic Remazol dye wastewater containing Remazol Yellow/Black B/ Turquoise Blue at different dye concentration. In the MEUF system, a PolyEther Sulphone Ultrafiltration membrane and Cetyl Pyridinum Chloride (CPC) surfactant at concentration of 2 times of its Critical Micelle Concentration were used. Evaluation of MEUF performance was determined based on flux profile and rejection.  It was confirmed that dye concentration did not change the flux profile significantly. Flux reduction was effected by the addition of surfactant in the MEUF system. Flux decline in the MEUF was due to the formation of surfactant micelle aggregates with dye generating a deposited layer on the membrane surface.  As the CPC is an ionic surfactant, the formation of the micelle is attributed to a balance between the attraction of hydrocarbon chain (hydrophobic tail) and ionic repulsion.  Scanning Electron Microscopy images verified that there was an additional layer on the membrane surface after MEUF was performed, indicating a deposited layer. The permeate rejections were more than 70% and 96% for rejection of Chemical Oxygen Demand and Remazol dye, respectively. The rejection of dye ion and Chemical Oxygen Demand were attributed due to anionic dye solubilization in the surfactant micelles. The solubilization was formed by adsorbtion through electrostatic attraction

Karakteristik Dan Analisis Sensorik Produk Tahu dengan Koagulan Alami

Tahu merupakan produk olahan kedelai yang banyak dikonsumsi di Asia. Tahu diperoleh dari proses koagulasi susu kedelai menggunakan koagulan. Umumnya koagulan yang digunakan dalam proses pembuatan tahu adalah garam (CaCl2, CaSO4, MgCl2) dan asam (Asam asetat, Glukano δ-lactone (GDL)). Dalam penelitian ini dilakukan pembuatan tahu menggunakan koagulan alami belimbing wuluh, jeruk nipis dan larutan chitosan. Produk tahu yang diperoleh dibandingkan dengan produk tahu dengan penggunaan koagulan komersial CaSO4. Karakteristik tahu yang diuji meliputi yield, kadar protein, kadar air dan tekstur serta analisis sensorik yang terdiri dari rasa, aroma, warna dan tekstur. Hasil penelitian menunjukkan bahwa penggunaan koagulan alami (Belimbing wuluh, Jeruk nipis dan Chitosan) menghasilkan produk tahu dengan yield dan kadar protein yang lebih tinggi dibandingkan dengan koagulan komersial. Sedangkan kadar air tahu dengan koagulan alami Belimbing wuluh dan jeruk nipis menghasilkan produk tahu dengan kadar air yang lebih tinggi. Analisis tekstur menunjukkan bahwa koagulan chitosan menghasilkan produk tahu yang paling keras. Berdasarkan uji sensorik terhadap produk tahu, dapat dinyatakan bahwa panelis lebih menyukai sampel tahu dengan tingkat keasaman yang lebih rendah dalam penilaian rasa dan aroma. Sedangkan untuk penilaian warna, panelis lebih menyukai sampel tahu dengan konsentrasi asam yang lebih tinggi

PENCEGAHAN PENCOKLATAN ENZIMATIK PADA PORANG KUNING (Amorphophallus oncophyllus)

Abstract   ENZYMATIC BROWNING INHIBITION OF YELLOW PORANG (Amorphophallus oncophyllus). Glucomannan is widely used in the cosmetics, food and health industry due to its high viscosity. One sources of local glucomannan is yellow porang tuber (Amorphophallus oncophyllus). Unfortunately, the content of carotenoids, polyphenoloxidases and tannins of the tuber is high enough and causing brownish color of the flour. Sodium acid pyrophosphat (Na2H2P2O7) or SAPP is a safe whitening agent used as an food additive and categorized as generally recognized as safe (GRAS). The purpose of this work was to study the enzymatic browning inhibition of yellow porang using SAPP as well as its effect on glucomannan content. Extended maceration time up to 3 h did not increase the degree of whiteness and glucomannan levels significantly. 2% of Na2H2P2O7 increased the degrees of whiteness into 50,33. Higher degree of whiteness was obtained in maseration of the flour than that of slurry, wet chips and dried chips. In these three variables, increasing degree of whiteness was in line with the glucomannan content. SAPP provided the highest degree of whiteness (61.48), however, the highest glucomannan samples (75.08%) was obtained at maceration using NaHSO3.   Keywords: Amorphophallus oncophyllus; degree of whiteness; glucomannan; yellow porang     Abstrak   Glukomanan banyak digunakan di industri kosmetik, makanan dan kesehatan karena viskositas yang tinggi. Salah satu sumber glukomanan lokal adalah umbi porang kuning (Amorphophallus oncophyllus). Sayangnya, kandungan karoten, polyphenoloxidases dan tannins pada umbi ini cukup tinggi menyebabkan tepung yang dihasilkan berwarna kecoklatan yang tidak diinginkan oleh pengguna. Sodium acid pyrophosphat (Na2H2P2O7) atau SAPP merupakan bahan pemutih yang aman digunakan sebagai zat additif dan dikategorikan dan termasuk ”generally recognized as safe” (GRAS). Tujuan penelitian ini yaitu mempelajari pencegahan pencoklatan pada porang kuning menggunakan SAPP serta efeknya terhadap kadar glukomanan. Peningkatan waktu maserasi hingga 3 jam tidak meningkatkan derajat putih dan kadar glukomanan secara signifikan. Konsentrasi SAPP 2% memberikan derajat putih 50,33. Maserasi tepung porang memberikan derajat putih tertinggi dibanding maserasi slurry, chips basah maupun chips kering. Pada ketiga variabel tersebut, kenaikan kadar glukomanan sejalan dengan derajat putihnya. Penggunaan SAPP pada tepung menghasilkan derajat putih tertinggi yaitu 61,48 namun kadar glukomanan tertinggi (75,08%) dicapai pada sampel yang dimaserasi menggunakan NaHSO3.   Kata kunci: Amorphophallus oncophyllus; derajat putih; glukomanan; porang kunin

Analisis Pengaturan Temperatur, Konsentrasi, dan Waktu Pengadukan pada Tekanan Atmosferik untuk Meningkatkan Kepresisian Densitas Larutan Alginat

Alginat merupakan polimer polisakarida linier yang sangat mudah larut dalam air dengan densitas dan viskositas yang dapat diatur sesuai keperluan. Sifat khas ini membuat alginat banyak digunakan dalam industri pangan maupun non pangan. Seperti pada kebanyakan bahan alam lainnya, densitas larutan alginat pada umumnya juga dipengaruhi oleh temperatur, konsentrasi dan waktu pengadukan. Karenanya, penelitian ini bertujuan untuk meningkatkan kepresisian densitas larutan alginat dengan pengaturan temperatur (30, 45, 60 dan 75°C), konsentrasi alginat (1, 2, 3, 4 dan 5% massa) dan waktu pengadukan (15, 30, 45 dan 60 menit) menggunakan metode piknometri. Hasil penelitian menunjukkan bahwa semakin tinggi temperatur maka densitas akan semakin rendah, sebaliknya semakin tinggi konsentrasi dan waktu pengadukan maka densitas larutan alginat akan semakin meningkat. Dengan demikian, dapat disimpulkan apabila menginginkan densitas larutan alginat 0,9228 g/ml maka konsentrasi alginat yang digunakan 2% dengan suhu 30°C dan waktu pengadukan 30 menit