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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
I Made Dwipayana
Mahasiswa Program Studi Teknologi Industri Pertanian, Fakultas Teknologi Pertanian, Unud
Agriculture, Biological Sciences & Forestry

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Pengaruh Perbandingan Bahan Pelarut dan Lama Ekstraksi terhadap Karakteristik Ekstrak Pewarna Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) I Made Dwipayana; Ni Made Wartini; Luh Putu Wrasiati
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 7 No 4 (2019): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (180.747 KB) | DOI: 10.24843/JRMA.2019.v07.i04.p09

Abstract

Dyes from fragrant pandan leaves contain chlorophyll obtained through the extraction process. The purpose of this study were to determine the effect of the ratio of ingredients to solvents and the length of extraction on the characteristics of natural coloring extracts of fragrant pandan leaves and determine the best treatment from the comparison of ingredients with solvents and extraction time to produce natural coloring extracts of fragrant pandan leaves. This study used a 2 factor factorial randomized block design. The first factor is the comparison of materials with solvents consisting of 3 levels, namely 1:13, 1:15, and 1:17. The results showed that the comparative treatment of the material with the solvent and the extraction time greatly influenced the extract yield, chlorophyll a levels, chlorophyll b levels, total chlorophyll levels, brightness level L *, redness level a *, yellowish level b *, interactions greatly influenced the levels chlorophyll a, chlorophyll b level, total chlorophyll content, redness level (a *), yellowish level (b *) but have no effect on extract yield and brightness level (L *). Comparison of material treatment with solvent 1:15 and extraction time for 36 hours, is the best treatment to produce pandanus fragrant leaf extract coloring with extract yield characteristics of 10.32%, chlorophyll a levels of 3402.04 ppm, chlorophyll b levels of 612.23 ppm, total chlorophyll content of 4013.42 ppm, brightness level (L *) 35.27, redness level (a *) 17.15, yellowish level (b *) 30.43. Keywords: Pandanus amaryllifolius Roxb., chlorophyll, nature color, extraction.
Pengaruh Rasio Campuran Surfaktan dan Minyak Atsiri Jahe (Zingiber Officinale Var. Amarum) terhadap Karakteristik Mikroemulsi yang Dihasilkan I Made Dwipayana; Lutfi Suhendra; I Gusti Ayu Lani Triani
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 10 No 1 (2022): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (385.332 KB) | DOI: 10.24843/JRMA.2022.v10.i01.p01

Abstract

This study aims to determine the effect of the mixture ratio of surfactant and ginger essential oil on the characteristics of the resulting microemulsion and determine the best ratio of surfactant and ginger essential oil mixture to obtain the best microemulsion characteristics. This experiment used a simple randomized block design (RAK) with a mixture ratio of surfactant and ginger essential oil: 100:0; 98:2; 96:4; 94:6; 92:8; 90:10; 88:12; 86:14; 84:16; 82:18. Data were analyzed using analysis of variance and continued with the BNJ test. The best treatment was the highest ratio of ginger essential oil which still formed microemulsion. The microemulsion with the best ratio was tested for stability against pH and dilution during 8 weeks of storage with observations every 2 weeks. Data were analyzed using linear regression to determine the stability of ginger essential oil microemulsion. The results showed that the ratio of the mixture of surfactants and ginger essential oil had an effect on the characteristics of the resulting microemulsion. The ratio of surfactant and ginger essential oil 96:4 is the best treatment for making ginger essential oil microemulsion with the characteristics of having a transparent microemulsion appearance, turbidity index values before and after centrifugation of 0.225±0.011% and 0.294±0.008% and having a particle size of 12, 5±5.0 nm, the largest droplet size was 11 nm, and was stable for 8 weeks of storage. Keywords: microemulsion, surfactant, ratio, Zingiber Officinale var. Amarum
Co-Authors I Gusti Ayu Lani Triani Luh Putu Wrasiati Lutfi Suhendra Ni Made Wartini