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Aprillia, Beauty
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Pengaruh Suhu Evaporasi-Kristalisasi dan Persentase Gula Batu terhadap Warna Produk Serbuk Jahe Merah (Zingiber officinale) Aprillia, Beauty; Sari, Dessy Agustina
Jurnal Teknologi Vol 17 No 1 (2024): Jurnal Teknologi
Publisher : Jurnal Teknologi, Fakultas Teknik, Universitas AKPRIND Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/jurtek.v17i1.4571

Abstract

Red ginger (Zingiber officinale) is recognized as a medicinal plant with multiple benefits. The medicinal benefits of red ginger necessitate cautious handling and treatment to avoid damaging the compounds present in ginger. Producing red ginger powder to make an instant red ginger drink is one of the most frequent methods of ginger processing. The aim of this study is to investigate the impact of raising the temperature during the evaporation-crystallization process (at 80 and 90 oC). Then, the proportion of crystallization agent is rock sugar (at 60 and 100%), which alters the color of red ginger extract, both in terms of research outcomes and commercial products. Each specimen is provided in the form of a solid stage (red ginger powder) and a liquid phase, whereby the red ginger powder is dissolved in hot water (approximately 50 oC). The color of both products was analyzed using a chromameter. The results indicate that the product samples' color changed with the color components L (dark-light), a (red-green), and b (yellow-blue). These changes were caused by an increase or decrease in the amount of dye in the red ginger extract. This caused carotenoids (red) and oleoresin (yellow). Additionally, they indicated a Maillard reaction due to the increase in temperature during the evaporation-crystallization process. The optimum outcomes of this research were observed when fresh raw materials were exposed to 90 °C and 100% cube sugar content. Notably, the color values exhibited no significant discrepancies from those of commercially available red ginger products.
PENGEMBANGAN DIRI MAHASISWA BAGI KARIR CALON LULUSAN TEKNIK KIMIA Sijabat, Steven Daniel; Iyan, Iyan; Azzahra, Dinda Fatimah; Fauzia, Farah; Aprillia, Beauty; Fitria, Ismi Ari; Sari, Dessy Agustina
Damhil Education Journal Vol 4, No 1 (2024)
Publisher : Universitas Negeri Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37905/dej.v4i1.2276

Abstract

Era globalisasi telah membuat persaingan dalam mencari pekerjaan menjadi sulit. Meningkatnya jumlah lulusan dan juga meningkatnya kebutuhan perusahaan telah mengakibatkan banyaknya pengangguran. Keterampilan dan pengalaman adalah hal yang diinginkan oleh perusahaan. Banyak lulusan baru yang mengalami kebingungan untuk menentukan karir apa yang akan ditekuni. Metode yang digunakan dalam naskah ini adalah dengan menggunakan studi literatur melalui pengumpulan data dari artikel-artikel di jurnal nasional maupun internasional untuk mendukung topik dan tujuan penulisan. Hasil dari hal ini adalah masih banyak yang hanya sekedar melamar namun tidak memiliki kemampuan atau passion terhadap bidang tersebut. Artikel ini bertujuan untuk mempersiapkan lulusan teknik kimia dalam berkarir dengan memberikan pelatihan dan pengembangan diri. Pelatihan yang dapat mengatasi permasalahan yang berkaitan dengan pekerjaan dan profesi bagi lulusan teknik kimia antara lain pelatihan Aspen Hysys, AutoCAD, ISO, K3, kemampuan bahasa asing khususnya bahasa Inggris, dan sejenisnya. Calon pelamar, selama menjadi mahasiswa, telah mengikuti pelatihan jauh sebelum kelulusan. Kegiatan ini terus berlanjut setelah menyandang status fresh graduate. Para calon lulusan sebelum berkarir telah memiliki modal pengetahuan untuk lebih percaya diri dan termotivasi untuk bersaing dengan para fresh graduate lainnya dalam mencari bahkan meniti karir.
Pengaruh Suhu Evaporasi-Kristalisasi dan Persentase Gula Batu terhadap Warna Produk Serbuk Jahe Merah (Zingiber officinale) Aprillia, Beauty; Sari, Dessy Agustina
Jurnal Teknologi Vol 17 No 1 (2024): Jurnal Teknologi
Publisher : Jurnal Teknologi, Fakultas Teknik, Universitas AKPRIND Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34151/jurtek.v17i1.4571

Abstract

Red ginger (Zingiber officinale) is recognized as a medicinal plant with multiple benefits. The medicinal benefits of red ginger necessitate cautious handling and treatment to avoid damaging the compounds present in ginger. Producing red ginger powder to make an instant red ginger drink is one of the most frequent methods of ginger processing. The aim of this study is to investigate the impact of raising the temperature during the evaporation-crystallization process (at 80 and 90 oC). Then, the proportion of crystallization agent is rock sugar (at 60 and 100%), which alters the color of red ginger extract, both in terms of research outcomes and commercial products. Each specimen is provided in the form of a solid stage (red ginger powder) and a liquid phase, whereby the red ginger powder is dissolved in hot water (approximately 50 oC). The color of both products was analyzed using a chromameter. The results indicate that the product samples' color changed with the color components L (dark-light), a (red-green), and b (yellow-blue). These changes were caused by an increase or decrease in the amount of dye in the red ginger extract. This caused carotenoids (red) and oleoresin (yellow). Additionally, they indicated a Maillard reaction due to the increase in temperature during the evaporation-crystallization process. The optimum outcomes of this research were observed when fresh raw materials were exposed to 90 °C and 100% cube sugar content. Notably, the color values exhibited no significant discrepancies from those of commercially available red ginger products.
Co-Authors Azzahra, Dinda Fatimah Dessy Agustina Sari Fauzia, Farah Fitria, Ismi Ari Iyan, Iyan Sijabat, Steven Daniel