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Enny Hawani Loebis
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering

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Pemanfaatan Teknik Ko-Kristalisasi Untuk Produksi Serbuk Ekstrak Sirsak Lukman Junaidi; Enny Hawani Loebis; Rizal Alamsyah
Jurnal Litbang Industri Vol 3, No 2 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24960/jli.v3i2.625.67-76

Abstract

Research on application of co-crystallization technique on production of soursop extract powder conducted to diversify soursop product that could be used as industrial commodity. Treatment on this research was influence of: (1) anti-caking magnesium oxide (MO), magnesium carbonate (MC), and magnesium silicate (MS), and (2) storage period (0, 1, 2, and 3 months), on the characteristics of soursop powder quality. The results showed co-crystallization could be applied to produce soursop powder that met the requirements of SNI 01-4320-1996. Based on its quality characteristics, soursop powder oursop powder MC resulted a better quality compared to s MO and s MS. MC had a quality characteristics: oursop powder Soursop powder water content 1.89%, pH 4.17, sugar content 83.75%, vitamin C 42.7  total soluble solids 98.1%, TPC mg/100g, 55 colonies/g, soursop powder until coliform < 3 MPN, and contain no mold and yeast. Storage of 3 months increased water content, pH, and TPC, and contrarily decreased sugar content, vitamin C  total soluble solids.  Based on the quality characteristics, soursop powder that , and was stored for 3 months still met the SNI 01-4320-1996 requirements.ABSTRAK Penelitian pemanfaatan teknik ko-kristalisasi untuk produksi serbuk ekstrak sirsak dilakukan untuk diversifikasi produk olahan buah sirsak yang dapat dijadikan komoditas industri. Perlakuan yang diamati meliputi pengaruh: (1) penggunaan jenis anti-kempal magnesium oksida (MO), magnesium karbonat (MC), dan magnesium silikat (MS) dan (2) masa simpan (0, 1, 2, dan 3 bulan) terhadap karakteristik mutu serbuk sirsak. Hasil penelitian menunjuk-kan bahwa teknik ko-kristalisasi dapat dimanfaatkan untuk menghasilkan serbuk sirsak yang memenuhi persyaratan mutu SNI 01-4320-1996. Berdasarkan karakteristik mutunya, serbuk sirsak MC memberikan hasil yang lebih baik dibandingkan dengan serbuk sirsak MS dan serbuk sirsak MO.  Serbuk sirsak MC memiliki karakteristik mutu: kadar air 1,89%, pH 4,17, kadar gula 83,75%, Vitamin C 42,7 mg/100g, total padatan terlarut 98,1%, ALT 55 koloni/g, koliform < 3 APM, dan tidak mengandung kapang dan khamir.  Penyimpanan serbuk sirsak sampai dengan 3 bulan mengakibatkan terjadinya peningkatan kadar air, pH, dan ALT, dan sebaliknya mengakibatkan penurunan kadar gula, vitamin C dan total padatan terlarut.  Berdasarkan karakteristik mutunya, serbuk sirsak yang disimpan selama 3 bulan tetap memenuhi persyaratan mutu SNI 01-4320-1996.
Pemanfaatan Teknik Ko-Kristalisasi Untuk Produksi Serbuk Ekstrak Sirsak Lukman Junaidi; Enny Hawani Loebis; Rizal Alamsyah
Jurnal Litbang Industri Vol 3, No 2 (2013)
Publisher : Institution for Industrial Research and Standardization of Industry - Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1161.012 KB) | DOI: 10.24960/jli.v3i2.625.67-76

Abstract

Research on application of co-crystallization technique on production of soursop extract powder conducted to diversify soursop product that could be used as industrial commodity. Treatment on this research was influence of: (1) anti-caking magnesium oxide (MO), magnesium carbonate (MC), and magnesium silicate (MS), and (2) storage period (0, 1, 2, and 3 months), on the characteristics of soursop powder quality. The results showed co-crystallization could be applied to produce soursop powder that met the requirements of SNI 01-4320-1996. Based on its quality characteristics, soursop powder oursop powder MC resulted a better quality compared to s MO and s MS. MC had a quality characteristics: oursop powder Soursop powder water content 1.89%, pH 4.17, sugar content 83.75%, vitamin C 42.7  total soluble solids 98.1%, TPC mg/100g, 55 colonies/g, soursop powder until coliform < 3 MPN, and contain no mold and yeast. Storage of 3 months increased water content, pH, and TPC, and contrarily decreased sugar content, vitamin C  total soluble solids.  Based on the quality characteristics, soursop powder that , and was stored for 3 months still met the SNI 01-4320-1996 requirements.ABSTRAK Penelitian pemanfaatan teknik ko-kristalisasi untuk produksi serbuk ekstrak sirsak dilakukan untuk diversifikasi produk olahan buah sirsak yang dapat dijadikan komoditas industri. Perlakuan yang diamati meliputi pengaruh: (1) penggunaan jenis anti-kempal magnesium oksida (MO), magnesium karbonat (MC), dan magnesium silikat (MS) dan (2) masa simpan (0, 1, 2, dan 3 bulan) terhadap karakteristik mutu serbuk sirsak. Hasil penelitian menunjuk-kan bahwa teknik ko-kristalisasi dapat dimanfaatkan untuk menghasilkan serbuk sirsak yang memenuhi persyaratan mutu SNI 01-4320-1996. Berdasarkan karakteristik mutunya, serbuk sirsak MC memberikan hasil yang lebih baik dibandingkan dengan serbuk sirsak MS dan serbuk sirsak MO.  Serbuk sirsak MC memiliki karakteristik mutu: kadar air 1,89%, pH 4,17, kadar gula 83,75%, Vitamin C 42,7 mg/100g, total padatan terlarut 98,1%, ALT 55 koloni/g, koliform < 3 APM, dan tidak mengandung kapang dan khamir.  Penyimpanan serbuk sirsak sampai dengan 3 bulan mengakibatkan terjadinya peningkatan kadar air, pH, dan ALT, dan sebaliknya mengakibatkan penurunan kadar gula, vitamin C dan total padatan terlarut.  Berdasarkan karakteristik mutunya, serbuk sirsak yang disimpan selama 3 bulan tetap memenuhi persyaratan mutu SNI 01-4320-1996.
Pengaruh Anti Kempal Terhadap Daya Simpan dan Kinetika Umur Simpan Serbuk Ekstrak Sirsak Lukman Junaid; Enny Hawani Loebis
Jurnal Riset Teknologi Industri Vol 8 No 15 Juni 2014
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (12898.514 KB) | DOI: 10.26578/jrti.v8i15.1547

Abstract

Soursop is a potential tropical fruit as raw material for food industry. To increase its value added, soursop need to be processed to extend its shelf life, by co-crystallization technique. The research aim was to define kinetics formula and establishing shelf life of soursop extract product. Shelf life testing is conducted for the product that processed using variety of  variable of treatments anti-caking types: magnesium oxide (MO), magnesium carbonate (MC), magnesium silicate (MS), and temperature storage: 27°C, 30°C, 35°C, 40°C and 45°C . The results showed that kinetics formula for the soursop powder MO, MC and MS were ln K = 3,963 - 2259 (1/T), ln K = 2,219 - 1651 (1/T) and ln K = 8,597 - 3636 (1/T). Based on the kinetics, the shelf life of product which is store in 27°C, were: 9.49, 7.44 and 6.91 months respectively.  The variation of anti-caking type was significantly affect the product shelf life. Using anti-caking of MS and temperature storage 27°C will resulted in a longer shelf life 9.49 months. The effect of storage temperature on the product shelf life is more significant for the product using anti-caking MS compared to product using anti-caking MO or MC.ABSTRAKBuah sirsak merupakan buah tropis yang potensial dijadikan sebagai bahan baku industri pangan. Untuk meningkatkan nilai tambahnya, buah sirsak dapat diproses dengan teknik kokristalisasi, untuk memperpanjang umur simpan. Penelitian ini bertujuan menentukan persamaan kinetika dan menetapkan umur simpan produk serbuk ekstrak sirsak. Pengukuran umur simpan dilakukan terhadap produk yang di proses dengan variasi perlakuan jenis anti kempal: magnesium oksida (MO), magnesium karbonat (MC) dan magnesium silikat (MS), serta suhu penyimpanan: 27°C, 30°C, 35°C, 40°C dan 45°C. Hasil penelitian menunjukkan persamaan kinetika umur simpan serbuk sirsak MO, MC dan MS berturut-turut: ln K = 3,963 - 2259 (1/T), ln K = 2,219 - 1651 (1/T) dan ln K = 8,597 - 3636 (1/T).  Berdasarkan persamaan kinetika tersebut dapat ditetapkan umur simpan produk  pada suhu 27°C, berturut turut adalah: 9,49, 7,44 dan 6,91 bulan. Variasi perlakuan jenis anti kempal sangat berpengaruh terhadap masa simpan produk. Penggunaan anti kempal MS dan suhu penyimpanan 27°C memberikan masa simpan yang lebih lama yaitu 9,49 bulan.  Pengaruh suhu penyimpanan terhadap umur simpan produk lebih nyata untuk produk dengan anti kempal MS dibandingkan dengan produk dengan anti kempal MO atau MCKata kunci : umur simpan, serbuk ekstrak sirsak, ko-kristalisasi, anti-kempal
Co-Authors Lukman Junaid Lukman Junaidi Rizal Alamsyah