Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal International Journal of Advance Tropical Food (IJATF)
Dego Y. Ali
Universitas Brawijaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Medicine & Pharmacology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
The properties of Sweet Sorghum Syrup Produced by Combined Vacuum Falling Film and Rotary Evaporation Sudarminto S. Yuwono; Nur Istianah; Dego Y. Ali; Rizkhia J.A. Aghata
International Journal of Advance Tropical Food Vol 2, No 1 (2020): May
Publisher : Universitas PGRI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26877/ijatf.v2i1.5811

Abstract

The combination of Vacuum Falling Film Evaporator(FFE) and Rotary Evaporator (RE) was conducted in producing sweet sorghum syrup. The aim of this research was to evaluate the performance of single FFE and combined FFE-RE on sorghum syrup concentration. Single FFE was studied at the temperature of 70, 80, and 90°C. The best single FFE treatment was continued by RE at 60, 70, and 80°C. Sweet sorghum that were concentrated using single FFE(90°C) and combined FFE(90°C)-RE(80°C) had the highest Total Soluble Solid(TSS) of 44.2°Brix and 87.53°Brix, also the acceptable lightness(L*) of 30.13 and 25.83 respectively. That combined FFE-RE produced sorghum syrup had the highest overall Hedonic score 3.34 within the taste parameter value of 2.89; color of 3,75; aroma of 3,29; and texture of 3.42. It was also accomplished with the redness(a*) of -2.11, yellowness(b*) of 5.13, turbidity of 387.66 NTU, viscosity of 2036.67cP, and reducing sugar of 52.54%.
Co-Authors Nur Istianah Rizkhia J.A. Aghata Sudarminto Setyo Yuwono