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Nilna, Faidliyah Nilna Minah
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Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Pembuatan Minuman Serbuk Mix Fru Making Mix Fruit Powder Drink Rich In Vitamin C And Antioxidants To Increase Immunity Nilna, Faidliyah Nilna Minah
jurnal ATMOSPHERE Vol. 2 No. 1 (2021): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v2i1.3538

Abstract

Vitamin dan mineral diperlukan tubuh untuk meningkatkan sistem kekebalan tubuh, namun vitamin dan mineral tidak dapat disintesa oleh tubuh sehingga diperlukan konsumsi makanan yang kaya akan antioksidan seperti buah jambu biji merah, pepaya, tomat dan apel. Minuman sari buah yang diolah dalam bentuk serbuk lebih tahan lama dan praktis. Salah satu pengolahan minuman serbuk yang dipandang tepat adalah dengan metode pengeringan Foam Mat Drying. Penelitian ini bertujuan untuk menganalisa pengaruh variasi komposisi buah (jambu biji merah 40%, pepaya 40%, tomat 40%, apel 40% dan tiap buah 25%) dan suhu pengeringan (50oC,60oC,70oC) terhadap kadar vitamin C dan aktivitas antioksidan pada minuman serbuk dengan menggunakan tween 80 (Foaming Agent) dan maltodekstrin sebagai bahan pengisi. Hasil analisa menunjukkan kadar vitamin C terbaik mencapai 582,69mg/100g pada komposisi 25% tiap buah pada suhu 60oC dan aktivitas antioksidan yang paling tinggi sebesar 42,905% pada variasi komposisi buah jambu biji merah 40% pada suhu 50oC.
PENGARUH VARIASI SUHU DAN WAKTU PENGERINGAN PADA PEMBUATAN ENZIM PAPAIN DARI EKSTRAK DAUN PEPAYA Nilna, Faidliyah Nilna Minah; Muyassaroh; Azizah, Wasiatul; Sabrina, Mala
jurnal ATMOSPHERE Vol. 2 No. 2 (2021): ATMOSPHERE
Publisher : Teknik Kimia ITN Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36040/atmosphere.v2i2.4287

Abstract

Papaya leaves have long been known as leaves that contain meat tenderizers. Papaya leaves can soften the meat because it contains papain which is one of the protease enzymes. In the fresh papaya leaves there is sap which contains 5.3% papain. Meat tenderizer in powder form is more practical and more durable. One of the papain enzyme powder drying methods that is considered appropriate to be applied in the ginger powder production process is the foam mat drying method. This study aims to examine the foam drying process on papain enzyme activity using tween 80 (foam agent) and maltodextrin as filler to help maintain foam consistency. The drying process was carried out by varying the drying temperature (50oC, 55oC, 60oC, 65oC, and 75oC) and drying time (2 hours, 3 hours, 4 hours, 5 hours and 6 hours). The results of the analysis showed that the highest enzyme activity reached 408.7 U/mL for drying at an operating temperature of 60oC with a time of 2 hours..
Co-Authors Azizah, Wasiatul MUYASSAROH Sabrina, Mala