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Nana Supriyatna
Baristand Industri Pontianak
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Process Optimization of Pontianak Aloe vera Powder (Aloe chinensis Beakker) as Raw Material for Hand body lotion Nana Supriyatna
Biopropal Industri Vol 1, No 2 (2010)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (293.758 KB) | DOI: 10.36974/jbi.v1i2.723

Abstract

Process optimization of Pontianak aloe vera powder (Aloe chinensis Beaker)  as raw material for hand body lotion have been conducted on laboratory scale with the aim of obtaining the optimum conditions of processing technologies through the addition of maltodextrin and Carboxy Methyl Cellulase. The optimum results achieved at the ratio of maltodextrin to the CMC by 90%: 10%. Characteristics of aloe vera powder produced showing yellowish white color, water content of 8:56%, 5:50 pH, total solid Aloe 25.5%, weight flour ratio and fresh aloe vera leaves 1.5: 100, aloin content of 164.40 ppm, 257.08 ppm malic acid content, 10.32 ppm vitamin E and 1.4 x 105 colonies/g total bacteria. Making hand body lotion of aloe vera powder optimization results show the characteristic white color with a fragrant aroma, acidity (pH) 7:07, 10.34 ppm of malic acid, 1.1 x 104 colony/g total bacteria, and quite stable while storage.
Dextrin Production by Enzimatic Process from Various Sweet Potatoes in Pontianak Nana Supriyatna
Biopropal Industri Vol 3, No 2 (2012)
Publisher : Balai Riset dan Standardisasi Industri Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (48.313 KB) | DOI: 10.36974/jbi.v3i2.738

Abstract

Dextrin is a modified starch that widely used in food and pharmaceutical industries. One of the starch source that could be used for dextrin production is sweet potatoes that widely cultivated in Pontianak. The aims of this study is to produce dextrins enzymatically using different types of sweet potatoes that available in Pontianak. Dextrin production optimization performed on 0.1%, 0.2%, and 0.3% of alpha amylase concentrations and liquification at 95°C for 1, 1.5 and 2 hours. Three varieties of sweet potatoes used: white, yellow, and purple. The results showed that the highest dextrin production is at 0.3% concentration with 2 hours of liquification. The characteristics of the dextrose produced are: fairly soluble in water, dextrose content range 4.14%–4.41%, water content was 10.5% –11.0%, yield range 7%–12%, and 80 mesh filter pass between 91–95%. Dextrins production has met SNI 01-2593-1992 standard dextrin for the food industry.
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