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Mersi Suriani Sinaga
Departemen Teknik Kimia, Fakultas Teknik Universitas Sumatera Utara
Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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EKSTRAK DAUN SIRIH HIJAU DAN MERAH SEBAGAI ANTIOKSIDAN PADA MINYAK KELAPA Hermiati; Naomi Yemima Manalu; Mersi Suriani Sinaga
Jurnal Teknik Kimia USU Vol. 2 No. 1 (2013): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (274.321 KB) | DOI: 10.32734/jtk.v2i1.1425

Abstract

Extraction is the separation of a substance from the mixture, with the distribution of a solute between two solvents which can not be mixed to fetch solute from one solvent to another solvent. The purpose of this study was to determine the antioxidant activity found in betel leaf extract for coconut oil numbers peroxide analysis, antioxidant resistance, with Lovibond color test and to found variations in betel leaf types that produce the optimum operating conditions of antioxidants. In this study, green and red betel leaves extracted by using ethanol solvent, the extract is added to coconut oil and then tested peroxide number and color levels. The results obtained in this study were able to lower the number of betel leaves peroxide by 55.13% with the best optimum condition; volume of 150 ml of solvent, extraction time of 75 minutes, and stirring speed of 300 rpm for the raw material powder of red betel leaf.
KARAKTERISTIK EDIBLE FILM DARI EKSTRAK KACANG KEDELAI DENGAN PENAMBAHAN TEPUNG TAPIOKA DAN GLISEROL SEBAGAI BAHAN PENGEMAS MAKANAN Loisa Lorensia Sinaga; Melisa Seri Rejekina S; Mersi Suriani Sinaga
Jurnal Teknik Kimia USU Vol. 2 No. 4 (2013): Jurnal Teknik Kimia USU
Publisher : Talenta Publisher (Universitas Sumatera Utara)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.873 KB) | DOI: 10.32734/jtk.v2i4.1485

Abstract

ne way to solve the environment issue in the usage of nonbiodegradable plastic is by using biodegradable packaging. Edible film is a thin layer which is overlay the food. In this research, edible film made from mixture of soybean extract with starch and glycerol. The process of making edible films is began with producing soybean protein extract producing soy milk. Soy milk added by tapioca flour and glyserol variations : 2; 4; 6; 8 and 10 (ml/100 ml soy milk). Then, the mixture stirred by using magnetic stirer, formed and dried in the oven at the temperature of 40 °C ± 2 days. After that, the characteristics test of edible film done by checking the thickness, the tensile strength and elongation at break. The results of research shows that the addition of glycerol influence the edible film’s thickness, tensile strength and elongation at break. The thickness obtained from the increasing of the addition glycerol. They are 0,208 mm; 0,228 mm; 0,248 mm; 0,274 mm and 0,294 mm. The tensile strength will decrease if the thickness of the edible film increase. They are 0,105 MPa; 0,134 MPa; 0,088 MPa; 0,072 MPa and 0,048 MPa. The elongation at break which is obtained will increase by increasing of edible film’s thickness. They are 1,839%; 3,270%; 3,842%; 5,779%, and 6,158%. The characteristic’s test shows that the best thickness of edible film is 0,228 mm.
Co-Authors Hermiati Loisa Lorensia Sinaga Melisa Seri Rejekina S Naomi Yemima Manalu