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Jelau, Kaprianto
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Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Karakteristik Bubuk Kulit Buah Jeruk Siam (Citrus Nobilis) Pada Variasi Suhu Dan Lama Blansir Jelau, Kaprianto; Wrastiati, Luh Putu; Anggreni, A. A Made Dewi
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 13 No 2 (2025): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2025.v13.i02.p10

Abstract

Siamese orange is classified as a citrus that contains chlorophyll and can be used as a natural dye. This study aims to examine the impact of blanching time and temperature on the best results of Siamese orange peel powder. This study applies a Randomized Block Design from the first 2 aspects (blanching temperature, 3 levels of 60°C, 70°C, and 80°C) and the second (blanching time, 3 levels of 2, 4, and 6 minutes). The report is analyzed using ANOVA. From the results, it was found that, the blanching temperature treatment greatly affected the water content, chlorophyll content, total beta-carotene content, greenness level (a *), yellowness level (b *) and sensory tests ( hedonic), but did not affect the brightness level (L *). Meanwhile, the blanching time treatment greatly affects the total chlorophyll content, total beta-carotene content, brightness level (L*) and overall sensory acceptance test, but does not affect the water content and greenness level (a*).
Karakteristik Sabun Padat Pada Perlakuan Penambahan Penstabil Tween 80 Viani, Sofia Charlotie; Putranti, Jessica Ayuningtyas; Jelau, Kaprianto
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 12 No 2 (2024): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2024.v12.i02.p10

Abstract

The research conducted sought to determine the impact of the addition and amount of tween 80 to obtain the best solid soap characteristics. This research is a one-factor experimental study, namely the percentage of tween 80 addition (0%, 0.25%, 0.5%, 0.75%, and 1%). The results showed that the addition of tween 80 had a significant effect on the hardness, pH, foam, moisture, firmness, brightness (L*), and yellowness (b*) of solid soap, but had no significant effect on redness (a*) and foam stability. Increasing the level of tween in the mixture will cause the moisture of the foam to increase, resulting in a firmer, higher pH, brighter and more yellow color intensity. The conclusion based on the data encountered by the author is that the solid soap added with tween 80 as much as 0.75% has the best characteristics, referring to the physicochemical data which shows the results of foam with a pH of 10.45 ± 0.49, foam stability of 85.67 ± 3.30, texture of 22.38 ± 0.70, level of brightness (L*) 86.35 ± 0.354, level of redness (a*) 0.95 ± 0.636, and level of yellowness (b*) 2.7 ± 0.141. As for the organoleptic test (scoring and hedonic), panelists prefer soap with the treatment of adding 1% tween 80 showing the highest value, namely the foam is rated 4.75 ± 0.44, the stickiness is 4.45 ± 0.89, the humidity is 4.45 ± 0.69, and the overall acceptance is 5.95 ± 0.83.
Co-Authors Anggreni, A. A Made Dewi Luh Putu Wrasiati Putranti, Jessica Ayuningtyas Viani, Sofia Charlotie Wrastiati, Luh Putu