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Optimization of Tetrigona apicalis Propolis Extract using Glycerol Solvent with Shaking Ultrasound Assisted Extraction Method Dwi Desmiyeni Putri; Syahdilla Anggiva Akhni Rarasati; Oktaf Rina; Isnina Isnina
Jurnal Penelitian Pendidikan IPA Vol 11 No 4 (2025): April
Publisher : Postgraduate, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jppipa.v11i4.10466

Abstract

Tetrigona apicalis were known as lebah penyengat and its can be produce propolis were extracted by metode shaking ultrasound-assisted extraction (SUAE), which produces perfect extraction, higher yield and active content, and a shorter time. The purpose of this research were fined the optimum conditions for extracted its by using the SUAE method in glycerol solvent. It were done to raw propolis with size reduced, then solvent was added and macerated using shaker. It was processed with a sonicator, than filtered. The solvent used  70% glycerol, and the results of the propolis extract are processed using Response Surface Methodology (RSM). The optimal conditions of its process from the yield response shown were a stirring time of 28.76 minutes and an ultrasonic process time of 23.94 minutes with a yield of 4.238%. Based on statistical analysis using Minitab Version 19 software, stirring time and ultrasonic processing time are factors that have a significant influence on the yield of propolis extract produced. The model used is a quadratic model with R2 0.9191. A quadratic equation model was obtained which states the relationship between propolis extract yield and the varied factors X = 0.865 + 0.0091A – 0.0186B – 0.000006A2 + 0.00370.B2  + 0.00215AB
Karakteristik Sensori dan Kimia Cookies Berbasis Tepung Mangrove Jenis Lindur (Bruguiera gymnorrizha) Simamora, Agnes Relita Maryati Br; Suroso, Erdi; Rina, Oktaf; Hidayati, Sri; Widaputri, Silaturahmi
Jurnal Agroindustri Berkelanjutan Vol. 3 No. 2 (2024)
Publisher : Jurusan Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jab.v3i2.9931

Abstract

Penelitian ini bertujuan untuk mengetahui formulasi terbaik dari cookies berbasis tepung mangrove lindur berdasarkan uji sensori dan mengetahui komposisi uji kadar air dan uji derajat putih dari cookies berbasis tepung mangrove lindur. Penelitian dilakukan dengan rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor dan empat kali ulangan yang terdiri dari 6 taraf konsentrasi penambahan tepung lindur sebesar 0% (P1), 10% (P2), 20% (P3), 30% (P4), 40% (P5), dan 50% (P6). Hasil pengujian sensori menunjukkan bahwa cookies dengan penambahan 30% (P4) yang memberikan pernerimaan keseluruhan terbaik. Uji kadar air dari cookies berbasis tepung mangrove lindur yang terbaik adalah sebesar 1,244% dan uji derajat putih dari cookies berbasis tepung mangrove lindur adalah sebesar 24,175%.