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All Journal Indonesian Journal of Chemical Science and Technology
Ekin Dwi Arif Kurniawan
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Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

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Effect of Sugar, Salt, and Flavorings Addition on Temperature Changes and Specific Heat Capacity in Citric Acid, Acetic Acid, and Ascorbic Acid Solutions Alfira Julian Pratiwi; Ekin Dwi Arif Kurniawan; Rafidah Almira Samosir; Mutia Ardila; Gioni Thesia Boru Simbolon; Afrilia Tria Ivanka; Muhammad Fadhli; Tetra Tasya Anggraini Butar; Eren Nazura; Moondra Zubir; Abd Hakim S
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68735

Abstract

This study aims to evaluate the effect of the addition of additives in the form of sugar, salt, and flavorings on changes in temperature and type heat capacity in citric acid, acetic acid, and ascorbic acid solutions. The methodology used is a quantitative experimental approach with direct observation of temperature changes as well as calculation of enthalpy changes (ΔH) in various combinations of acidic and additive solutions. The results of the analysis showed that the types of additives exerted different effects on the thermal stability and heat capacity of each acidic solution. Sugars tend to provide the most optimal thermal stability with minimal fluctuations in ΔH change, while salts cause the greatest fluctuations. Flavorings show a more varied and inconsistent pattern of change. These findings provide in-depth insights into the thermal characteristics of organic acid solutions with additive modification, contributing to the development of applications in the fields of food, pharmaceutical, and applied chemistry education.
Influence of Cooking Temperature on the Moisture Content and Organoleptic Properties of Pineapple, Banana, and Dragon Fruit Jam Mutia Ardila; Rafidah Almira Samosir; Alfira Julian Pratiwi; Ekin Dwi Arif Kurniawan; Najwa Putri L. Nasution; Gresvita Sanova Turnip; Sari Mawaddah; Faizah A. Nasution; Feri P. Jahata Samosir; Moondra Zubir; Abd Hakim S
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68736

Abstract

Jam is a processed fruit product with high density and acidity, making it more stable than other fruit-based products. The jam-making process includes crushing the fruit, adding sugar, acid, thickening agents, and applying heat. Cooking temperature plays a critical role in determining the moisture content, texture, aroma, and taste of jam. This study investigates the influence of cooking temperature on the moisture content and organoleptic properties of pineapple (Ananas comosus), banana (Musa paradisiaca), and dragon fruit (Hylocereus spp.) jams. The jams were prepared by heating at various temperatures (900C, 1000C, 1100C), followed by moisture content measurement and organoleptic testing. Results showed that higher temperatures significantly reduced moisture content and enhanced sensory quality. Jams cooked at 110°C had the lowest moisture levels and the best organoleptic scores. These findings highlight the importance of temperature control in producing high-quality jam.
Influence of Temperature and Stirring Duration on the Solubility Kinetics of Palm Sugar (Arenga Pinnata) in Water: Implications for Food Processing Efficiency Rafidah Almira Samosir; Alfira Julian Pratiwi; Ekin Dwi Arif Kurniawan; Mutia Ardila; Trimutia Wulandari; Flia Arnesta Sipayung; Dira Rahma Cahya; Nove Briani Minar Sihombing; Einstenia Sirait; Moondra Zubir; Abd Hakim S
Indonesian Journal of Chemical Science and Technology (IJCST) Vol. 8 No. 2 (2025): JULY 2025
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v8i2.68737

Abstract

Palm sugar (Arenga pinnata) is widely used in traditional and industrial food processing, where its solubility plays a crucial role in determining product consistency and efficiency. However, most previous studies have focused on the solubility of refined cane sugar, leaving limited understanding of how temperature and stirring conditions affect the dissolution behavior of palm sugar, which has a more complex composition. This study aims to examine the effect of temperature, solute mass, and stirring duration on the solubility of palm sugar in water. A laboratory-based experimental method was employed, varying temperature (50°C, 75°C, 100°C), sugar mass (20 g and 40 g), and stirring duration (1 and 2 minutes). In general, the findings indicate that higher temperature accelerates the dissolution rate, while greater solute mass extends dissolution time. These results confirm temperature as the dominant factor influencing dissolution kinetics. The implications of this study include improving household practices for faster sugar preparation, optimizing processing efficiency in small-scale food industries, and contributing to food science education by providing an applied example of solubility principles.
Co-Authors Abd Hakim S Afrilia Tria Ivanka Alfira Julian Pratiwi Dira Rahma Cahya Einstenia Sirait Eren Nazura Faizah A. Nasution Feri P. Jahata Samosir Flia Arnesta Sipayung Gioni Thesia Boru Simbolon Gresvita Sanova Turnip Moondra Zubir Muhammad Fadhli Mutia Ardila Najwa Putri L. Nasution Nove Briani Minar Sihombing Rafidah Almira Samosir Sari Mawaddah Tetra Tasya Anggraini Butar Trimutia Wulandari