C. Sri Budiyati
Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro

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EKSTRAKSI DAN ANALISIS ZAT WARNA BIRU (Anthosianin) DARI BUNGA TELANG (Clitoria Ternatea) SEBAGAI PEWARNA ALAMI Ana Zussiva; Bertha Karina Lauren; C. Sri Budiyati
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

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Abstract

Needs of dyes in the food processing industry is increasing. In Indonesia a potential source of color-producing pigments derived from natural sources like flowers is still not fully utilized because of the process are still traditional. Blue natural dyes is hard to derived. Telang flower (Clitoria ternatea) is one source of blue pigment or usually called as anthocyanins. Anthocyanin are the pigments of the flavonoid group of water-soluble, colored red to blue and is widespread in plants. Mainly found in fruits and flowers, but also found on the leaves.The purpose of this study was to study the effect of solute-solvent ratio, extraction time and extraction temperature on the absorbance value (wavelength) extract, knowing the operating conditions (ratio of solute-solvent, temperature and time) extraction of the dye produced, as well as studying the effect of pH and storage conditions on stability of the dye. The research was conducted through three steps; extraction of anthocyanins from flowers Telang, spectrophotometry test, and concentration with the membrane. This study uses a variable solute-solvent ratio of 15/500, 15/550, 15/600, 15/650 and extraction temperature 30,40,50,60, and 70 oC. Both of these data can be used to deduce the best extraction conditions. Besides the stability test data be obtained from measurements made with the absorbance value of storage at temperatures 30oC, and 10 ° C; storage at pH 2,3,4,5; storage exposed to light, and in a dark room.                           . Based on research conducted, optimal extraction process is done by comparison of flower and water telang 15:500, at a temperature of 60oC. The concentration of anthocyanin in the flower extract telang is 6.35 mg / L. Optimum storage conditions are in pH 2-4, temperature 10 ° C, and protected from light exposure. The use of solvents above 500 ml of solvent resulted in excess so it will not be able to dissolve more anthocyanin and the extraction condition above 70oC causes the degradation of anthocyanins, both of these things lead to lower absorbance values.
PEMBUATAN KECAP DARI IKAN GABUS SECARA HIDROLISIS ENZIMATIS MENGUNAKAN SARI NANAS Maulana Nur Prasetyo; Nirmala Sari; C. Sri Budiyati
JURNAL TEKNOLOGI KIMIA DAN INDUSTRI Volume 1, Nomor 1, Tahun 2012
Publisher : Jurusan Teknik Kimia, Fakultas Teknik, Universitas Diponegoro,

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.795 KB)

Abstract

One of the effort to increase added value in fish with low economic value and increase the shelf life of fish nutrition is to produce a fish sauce. For that purpose, it has been studied the process of making fish sauce from snakehead fish meat  (Ophiocephalus striatus or Channa striata) by using enzymatic hydrolysis. In this study, the hydrolysis process is done by adding pineapple juice which containing bromelain enzymes into chopped snakehead fish meat with the concentration of 6, 8, and 10% (w / w). The addition of salt (NaCl) as a preservative to the mixture of cork fish and pineapple juice as much as 3%, 5%, and 7% (w / w). Enzymatic hydrolysis process carried out for 1, 2, and 3 days old and anaerobic incubation in room temperature. Analysis was performed on the fish sauce products that include protein concentration levels in products and analysis of the number of microbes on the product. The results showed that the optimum fish sauce can be produced from snakehead fish with pineapple juice which contains bromelain enzymes as much as 10% at 3 days hydrolysis time and the addition of 5% NaCl. The number of microbes is seen at least on the product with the addition of 7% NaCl, 1 day of hydrolysis and 6% pineapple juice (4 x 102).