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All Journal Turbo : Jurnal Program Studi Teknik Mesin TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Frida Dwi Anggraeni
Universitas Widyagama Malang
Agriculture, Biological Sciences & Forestry Mechanical Engineering

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Pemanfaatan dinding sebagai permukaan kondensasi untuk meningkatkan kinerja solar still double slope Nova Risdiyanto Ismail; Purbo Suwandono; Dadang Hermawan; Frida Dwi Anggraeni
TURBO [Tulisan Riset Berbasis Online] Vol 12, No 1 (2023): Jurnal TURBO
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/trb.v12i1.2439

Abstract

Indonesia is an archipelagic country that often experiences drought, especially in the dry season. In the dry season, there is very abundant solar and seawater energy, so to overcome the problem, you can use solar still technology that utilizes solar energy to process seawater into condensate / fresh water economically. Various efforts are made to optimize the performance of solar stills, in this case the study aims to utilize the wall as a condensation surface to improve the performance of solar still double slope. The study was conducted experimentally by comparing: 1. Solar still double slope without utilizing the wall as a condensing surface, 2. Solar still double slope by utilizing the north side wall as a condensing surface, 3. Solar still double slope by utilizing the south side wall as a condensation surface, and 4. Solar still double slope by utilizing the north and south side walls as condensing surfaces. The results of the study using solar still double slope by utilizing the north wall as a condensing surface obtained the highest productivity of 1966 ml and the highest efficiency of 68.58%.
Sifat pro-oksidan perasan jeruk lemon (Citrus Limun L.) untuk meningkatkan aktivitas antioksidan teh hitam Frida Dwi Anggraeni; Suprihana

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v15i1.4779

Abstract

Black tea was a drink made through fermentation by the enzyme polyphenol oxidase which could enzymatically oxidize catechins in fresh leaves. Lemon juice was added to the tea to determine the effect of adding lemon juice to the tea. This research aimed to determine the effect of brewing temperature and the pro-oxidant properties of adding lemon juice on changes in polyphenols and antioxidant activity of black tea. This research used a factorial design with 2 treatment factors, namely black tea brewed at 80oC and 100oC with the addition of 0%, 1% and 2% lemon juice with 3 repetitions. Green tea was used as a control. Analysis was carried out on total phenol content and IC50. Data analysis used the ANOVA test with a confidence level of 0.05. The research results showed that the total phenol of steeping black tea at a temperature of 80oC were lower than those steeping black tea at a temperature of 100oC, namely 20.41% and 27.08% respectively, but lower than the total phenol of green tea. Likewise, the higher level of added lemon juice, the higher total phenol content, but lower than total phenol content of green tea. For antioxidant activity was measured by IC50 inhibition, it showed that IC50 value at a black tea steeping temperature of 100oC was lower than IC50 value at 80oC black tea steeping. Likewise, with the addition of lemon juice, IC50 value decreased, namely 65.75 µg/ml to 35.84 µg/ml for steeping black tea at 80oC and 22.88 µg/ml to 15.94 µg/ml for steeping black tea at 100oC. The smaller IC50 value, the higher antioxidant activity.
Co-Authors Dadang Hermawan Nova Risdiyanto Ismail Purbo Suwandono Suprihana