The aim of this research was to study the effect of comparative analysis of ingredients and the amount of adhesive on the coconut shell charcoal briquettes and bagasse charcoal. This research used Split Plot Design that consisted of two factors. The first factor is the total ratio of coconut shell charcoal and bagasse charcoal and coconut shell charcoal and bagasse charcoal 1: 1 (L1), 1: 2 (L2) and 1: 3 (L3), while the second factor was the amount of sago adhesive as plots section, consisting of: 10% (P1), 20% (P2) and 30% (P3). The parameters analyzed include: heating value, moisture content, ash and volatile matter. The results showed that the amount of adhesive greatly affected the briquette charcoal produced, the addition of the amount of adhesive would reduce the briquette's heating value, as well as the water content, ash content and evaporation rate increased with the addition of the amount of adhesive. Comparison of coconut shell charcoal and bagasse charcoal can influence to cause higher levels of volatile matter because the level of sugarcane charcoal volatile matter is higher than coconut shell charcoal which has lower volatile matter levels. Judging from the heating value in this study, the best results in this study were in the treatment of P1L1, namely the ratio of coconut shell charcoal and bagasse 1:1 with the amount of sago adhesive 10% with a heating value 5687.45%.
Tujuan penelitian untuk mengetahui cara pengolahan minuman instan lidah buaya dengan penambahan kacang hijau dan kadar air serta kandungan protein minuman instan lidah buaya dengan penambahan kacang hijau serta untuk mengetahui sifat organoleptik lidah buaya instan. minum dengan tambahan kacang hijau. Metode penelitian ini terdiri dari beberapa tahapan yaitu, proses pembuatan ekstrak lidah buaya, pembuatan tepung kismis hijau dan proses pembuatan minuman serbuk instan lidah buaya. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL). Pola faktornya adalah kadar penambahan ekstrak kangkung (0 gram, 20 gram, 40 gram, dan 60 gram) dengan 3 kali ulangan. Dari hasil uji kimia, kadar air minuman instan pada lidah buaya dengan penambahan kacang hijau tertinggi terdapat pada perlakuan P3 dengan penambahan 60 gram kacang hijau yaitu sebesar 3,02%, pada kandungan protein minuman instan pada lidah buaya dengan penambahan kacang hijau tertinggi terdapat pada perlakuan P3 dengan penambahan 60 gram kacang hijau yaitu 5,07% dan dari hasil uji organoleptik terdapat perbedaan yang nyata pada warna, aroma, rasa, dan tingkat kesukaan. Perlakuan yang disukai antar sampel adalah perlakuan P3 dengan penambahan 60 gram kacang hijau dengan warna coklat, aroma kacang hijau, dan rasa kacang hijau yang cukup.
The purpose of this study was to determine how much influence of different immersion duration (1 day, 2 days and 3 days) and ethanol concentration (50%, 70% and 90%) on the yield in the production of essential oils made from Pontianak orange peels. The study was conducted using a Completely Randomized Design (CRD) with factorial pattern: A factor was the level of soaking time (1 day, 2 days, 3 days), and B factor was the ethanol concentration (50%, 70% and 90%) of 3 replications. The highest yield of Pontianak orange peel essential oil was produced in the treatment of immersion for 3 days with ethanol concentration of 90% (A3B3) which was 8.89%. While the lowest yield was obtained in the treatment of 1-day immersion with the ethanol concentration of 50% (A1B1) which was equal to 5.01%. The immersion duration and ethanol concentration affect the colour and pH, whereas the aroma was not significantly affected among samples.
This study aims to investigate the effect of using banana peels in the process of refining Pontianak orange peel essential oil and to assess the effect of soaking time on banana skin yield, clarity value, and quality of Pontianak orange peel essential oil. Completely randomized design (CRD) method with four different treatments, namely soaking time of banana peels for 1 day, 2 days, 3 days, and 4 days, was used in this study with three repetitions. The results showed that the longer the banana peel soaked in orange peel essential oil, the turbidity level of the oil decreased significantly. The highest turbidity was recorded at 37 NTU, while the lowest turbidity reached 17 NTU. The organoleptic test results for clarity, color, and aroma showed significant differences between the samples, which can be seen from the calculated F value which is greater than the table F value at a significance level of 5% and 1%.
The purpose of this study was to determine the effect of adding agar powder as a thickener to the physical, chemical, and sensory characteristics of papaya dodol and to determine the water content, vitamin C, and organoleptic content of papaya dodol by adding agar powder as a thickener to the physical, chemical characteristics, and sensory lunkhead papaya. The research method used was a completely randomized design (CRD) with three replications with the addition of agar powder, namely control without the addition of 0% P1 agar powder, 3% P2 agar powder, 5% P3 agar powder and 7% P4 agar powder. In this study the parameters observed were water content, vitamin C, and organoleptic properties of papaya dodol with the addition of agar powder as a thickener to the physical, chemical, and sensory characteristics of papaya dodol. The addition of agar powder in the manufacture of papaya dodol increases the water content in the product. In addition, agar powder can also protect vitamin C during the processing, although it still suffers damage when heated. The use of agar powder also gives a significantly different chewy texture to papaya dodol. However, the agar powder did not have a significant effect on the color, aroma, and taste of the papaya dodol, because the papaya dodol aroma was stronger and more dominant, while the agar powder had no taste and its gelatinous nature did not affect the change in the taste of the papaya dodol.
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