Brown rice milk is milk from brown rice. It is used lactose intolerance and low fat milk. This research aimed to use the sodium alginate extracted from Sargassum binderi as an stabilitazion and degradation of brown rice milk. Sargassum binderi seaweed taken from Sayang Heulang beach, Pameungpeuk Garut, West Java. The purpose of this research is increase the stability of milk and extend shelf life of brown rice milk. The method used was extraction alginate from Sargassum binderi and analysis of brown rice milk. The analysis were dye degradation, deposition rate and shelf life of brown rice milk. Result of this research was constant pH value of the composition of brown rice milk from various variations of the addition alginate until the 15 days to various compositions of adding alginate to milk. Then, the sedimentation rate of the effect addition alginate was in order 1. The addition of 1.2% alginate had the lowest deposition rate constant at 0,0171. The constant rate of deposition brown rice milk samples with the addition of 1.2% alginate which is 0.0022 was the best milk sample because it successfully suppressed the degradation rate of dyes up to 95.79% compared to those without the addition alginate. The number of microbes that appear in milk samples did not exceeded the maximum limit of microbial contamination.

<p class="E-JournalAbstractBodyIndo">Daun stevia merupakan salah satu jenis tanaman herbal yang menghasilkan sukrosa alami yang dapat dimanfaatkan dalam aplikasi pemanis dalam skala industri maupun rumah tangga. Metode penelitian yang digunakan dalam penelitian ini adalah ekstraksi senyawa tannin menggunakan karbon aktif. Karbon aktif dianalisis senayawa kimianya dan diidentifikasi gugus fungsi menggunakan FTIR. Senyawa tannin dari daun stevia dilakukan proses ektraksi dengan menggunakan perut etanol dan dianalisis senyawa kandungan tannin dengan menggunakan HPLC. Karbon aktif yang digunakan dalam proses ekstraksi sesuai dengan standar SNI dalam batas pemakaian penggunaanya sebagai adsorben dalam proses adsorpsi senyawa tannin. Gugus fungsiyang dihasilkan dari karbon aktif adalah vibrasi ulur O-H, C-O, C=O, C-H aromatik dan C-H finger print. Kadar senyawa kandungan tannin dari daun stevia yaitu 0,0122% dan 0,0123% dengan menggunakan pelarut etanol 30% dan 70%.</p>