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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Protech Biosystems Journal
Dian Purbasari
University of Jember
Agriculture, Biological Sciences & Forestry Energy Engineering

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Influence of Soaking Temperature and Concentration of Sugar Solution in the Process of Osmotic Dehydration of Curcuma (Curcuma xanthorrhiza Roxb.) Sutarsi Sutarsi; Gadis Dien Syahda Vi; Ning Puji Lestari; Iwan Taruna; Dian Purbasari
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 3 (2024): September 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i3.711-719

Abstract

Curcuma (Curcuma xanthorrhiza Roxb.) is a type of medicinal plant native to Indonesia that has a moisture content of around 80-90% when harvested. Osmotic dehydration is a technique for reducing water content that can be used to overcome this problem by immersing the material in a high concentration solution. The purpose of this study was to analyze the effect of temperature and concentration of sugar solution on final water content, weight reduction, solid gain, water loss, and analyze the temperature and concentration optimal for the observed variables in curcuma dehydration process. The method used in this study was to use a completely randomized design (CRD) which was arranged in a factorial manner with 2 factors namely sugar content 50°Brix, 60°Brix, 70°Brix and immersion temperature 30°C, 40°C, 50°C with 3 repetitions. The results of the curcuma osmotic dehydration process which produces the most optimal treatment combination is at an immersion temperature of 50°C and a solution concentration of 70°Brix. This treatment combination resulted in a water content of 63.44% wb, a weight reduction of 34.73%, a solid gain of 11.81%, a water loss of 46.54%, and a total color difference of 69.64. Keywords: Curcuma, Osmotic dehydration, Sugar concentration, Temperature.
Study of Distillation Method and Time on the Quality of Basil (Ocimum sanctum L.) Essential Oil Siswoyo Soekarno; Setyawan Dwi Hernanto; Dian Purbasari; Dewi Melani
Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Vol 13, No 2 (2024): June 2024
Publisher : The University of Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/jtep-l.v13i2.606-614

Abstract

"Basil" or basil has economic value both in fresh form, simplicia and essential oil. This research aims to evaluate the method and duration of distillation in making essential oil from basil. Two distillation methods, namely steam and boil distillation, are carried out with different distillation times (1 hour, 2 hours, and 3 hours). The parameters observed were physical characteristics which included oil volume, yield, pH, distillation rate, color, aroma and spots. The results show that the best distillation process time is 2 h for both distillation methods. Steam distillation for 2 hours produced the best essential oil of 1.1 ml, yield 0.11%, pH 5.78, distillation rate of 0.53 ml/h, pale yellow color, strong aroma, clean spots. Meanwhile, water boiled distillation for 2 h produced 1.2 ml of essential oil, 0.12% yield, pH 6.31, distillation rate of 0.60 ml/h, brown color, weak aroma, very spotty. Distillation of basil leaf essential oil using the steam method for 2 h was determined as the best treatment based on the highest essential oil yield, smallest pH, highest distillation rate, clearest color, most distinctive aroma, and cleanest stain. Keywords: Aroma, Basil leaves, Essential oil, Steam distillation, Yield.
Physicochemical Characteristics Of Temulawak (Curcuma xanthorrhiza Roxb.) Instant Powder By Crystallization Method Dian Purbasari; Alfina Sabrin Eka Febrianti; Sutarsi Sutarsi; Ning Puji Lestari; Iwan Taruna
Protech Biosystems Journal Vol 4, No 2 (2024): Protech Biosystem Journal
Publisher : Universitas Muhammadiyah Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/protech.v4i2.25512

Abstract

Temulawak is a medicinal plant whose rhizome is utilised. To extend the shelf life, temulawak is processed into instant powder drink through crystallisation method with the help of sugar as sweetener and crystallisation agent. This study aims to analyse the physicochemical characteristics of temulawak instant powder produced from the crystallisation method and determine the best sugar concentration on the characteristics of the instant powder produced. This study used a completely randomised design (CRD) method with one factorial, namely different sugar concentrations (40%, 50%, and 60%). The results showed that different sugar concentrations affected the parameters of water content, degree of fineness (FM), grain average (D), redness level (a), yellowish level (b), water absorption and yield. Moisture content values ranged from 2.14 - 2.72%; FM values ranged from 1.39 - 2.05; D values ranged from 0.011 - 0.017 mm; brightness values ranged from 74.49 - 77.43; redness values ranged from 29.52 - 31.16; yellowness values ranged from 67.56 - 69.92; bulk density values ranged from 0.478 - 0.495 g/cm³; water absorption values ranged from 7.74 - 9.01% and yield values ranged from 36.07 - 50.99%. The best formulation of different sugar concentrations is the treatment formulation with 40% sugar concentration.
Co-Authors Alfina Sabrin Eka Febrianti Dewi Melani Gadis Dien Syahda Vi Iwan Taruna Ning Puji Lestari Setyawan Dwi Hernanto Siswoyo Soekarno Sutarsi, Sutarsi