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All Journal EKSAKTA: Journal of Sciences and Data Analysis FLUIDA
Ari Marlina
Unknown Affiliation
Chemical Engineering, Chemistry & Bioengineering Chemistry Earth & Planetary Sciences Energy Engineering Environmental Science Materials Science & Nanotechnology

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Pengaruh Konsentrasi Gliserol dalam Edible Coating Tepung Biji Nangka dengan Penambahan Plasticizer Gliserol Emmanuela Maria Widyanti; Nancy Siti Djenar; Ari Marlina; Endang Widiastuti; Irwan Hidayatulloh; Intan Puspitarini; Dhara Firdausa; Lidya Elizabeth
Fluida Vol 15 No 2 (2022): FLUIDA
Publisher : Department of Chemical Engineering, Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/fluida.v15i2.4419

Abstract

Tomatoes are horticultural plants that are easily damaged, need to be coated with a food grade edible coating. The basic ingredients that can be used are polysaccharides, derived from jackfruit seed flour, then glycerol plasticizer is added to improve the brittle nature of the edible coating. The maximum glycerol added was carried out with the following concentration variations: control (without glycerol), 1.5%, 2.0%, 2.5%. The analysis carried out included testing the respiration rate and weight loss in tomato storage for 6 days. In determining the respiration rate, an experiment was carried out by flowing 1 L/minute of air for 2 minutes which had been passed through a saturated Ca(OH)2 solution flowed into a jar containing tomatoes, passing through a 0.05 N NaOH solution added 0.1% phenophthalein indicator and titrated with HCl 0.05 N until the red color disappears and the weight loss decreases on tomatoes coated with edible coating. The results obtained were the lowest decrease in respiration rate at 2% glycerol concentration of 0.137 mgCO2/kg.hour and the lowest decrease in weight loss at 2.5% glycerol concentration of 1.913%.
Efficiency of Tannin Reduction in Stevia Extract by Coagulation with Lime and Adsorption with ion Exchange Resin Polban, Riniati; Sudrajat Harris Abdulloh; Endang Widiastuti; Ari Marlina
EKSAKTA: Journal of Sciences and Data Analysis VOLUME 6, ISSUE 1, April 2025
Publisher : Fakultas Matematika dan Ilmu Pengetahuan Alam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20885/EKSAKTA.vol6.iss1.art2

Abstract

Stevia, a plant commonly used as a natural sweetener, has the potential to be used as a sugar substitute because the stevioside content provides high sweetness and has a low caloric value. On the other hand, stevia contains tannins that can give it a bitter taste. To reduce the tannin content in stevia extract, tannin is coagulated with calcium metal ions from lime and then passed into a ion exchange resin column. The purpose of this study was to determine the effect of lime concentration on the reduction of tannin levels and the efficiency of resin columns in reducing tannin levels. However, it is expected that the extract still has a high level of sweetness. Extraction was carried out on dried stevia leaves using water solvent in a ratio of 1:30 (w/v). After coagulation with lime, the extract was filtered and then passed to the resin column to bind the remaining calcium ions. The concentration of lime was varied: 0,5; 1; 1,5; 2; 2,5; 3; 4; 5; 6 %. The tannin content in the extract, before and after the process was tested by spectrophotometric method using Folin Ciocalteu reagent. The sweetness level of the extract was tested by measuring the % brix value using a brix refractometer. The results showed that the high efficiency of significant tannin content reduction was 99.98% with a minimum sweetness level reduction of 47.1% at 2% (w/v) lime addition.
Co-Authors Bambang Soeswanto Dhara Firdausa Elizabeth, Lidya Endang Widyastuti Ghusrina Prihandini Hidayatulloh, Irwan Intan Puspitarini Muhammad Fauzy Ramadhana Qobus Nancy Siti Djenar Ninik Lintang Edi Wahyuni Polban, Riniati Ranti Rahmawati Sudrajat Harris Abdulloh Widiastuti, Endang Widyanti, Emmanuela Maria