Reduction on the Levels of Tannins From Stevia Rebaudiana Extract Using Activated Carbon

Kusumaningsih, Triana; Asrilya, Nur Jannah; Wulandari, Suci; Wardani, Dewi Restu Tri; Fatihin, Khoirul

doi:10.20961/alchemy.v11i1.111

Cited by 10 publications

(6 citation statements)

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“…Based on the sweet taste intensity time curve (Figure 6) and the bitter taste (Figure 7) of stevia sugar that appears in the cookies, it results that the more stevia sugar substitutes added, the greater the area of stevia sweet taste intensity and the greater the area of stevia bitter taste intensity. This shows that stevia sugar will produce a strong sweet taste, but with a high addition it will cause a bitter aftertaste due to the content of tannin compounds [21]. Figure 7 shows that the bitter taste of stevia sugar is experienced after the sweet flavor of stevia has vanished, that it predominates throughout the aftertaste, and that it eventually goes away as the 90-second mark approaches.…”

Section: Quantitative Description Analysismentioning

confidence: 99%

Physical, chemical and sensory properties of cookies added with Arthrospira platensis granules and stevia sugar

Raharjo,

Ekantari

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Cookies can be supplemented with the protein, fatty acids, vitamins, and minerals present in Arthrospira platensis, however adding the powder alters the product’s flavor, color, and aroma. Granulating the powder, which has the benefit of not being easily soluble in the dough, is one technique to reduce the fishy smell and flavor and boost consumer acceptance. Stevia sugar is used in this study to make low-calorie cookies in place of sucrose sugar. This study conduct to ascertain how the inclusion of Arthrospira granules and stevia sugar affected sensory qualities and levels of customer acceptance. The study 2×4 totally random design included stevia sugar replacement (30%; 50%) and granule addition (3%; 6%; 9% (w/w dough)) with 0% serving as the control. The results showed that stevia sugar affected swelling volume and that granules affected granule appearance, color, and flavor. A follow-up test was carried out because, with sensory averages of like-really like, the G1S1 (3% granules: 30% stevia) and G1S2 (3% granules: 50% stevia) treatments were not significantly different based on hedonics. Although the ash content was not considerably different, the water content and overall sugar content were. In the depth investigation revealed that 3% of granules can be added to arthrospira to lessen its fishy flavor. The Time Intensity results show that G1S1 treatment produces the best Arthrospira platensis granula cookies that can be utilized as an alternative functional food, whereas G1S2 treatment produces a very bitter aftertaste.

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Section: Quantitative Description Analysismentioning

confidence: 99%

Physical, chemical and sensory properties of cookies added with Arthrospira platensis granules and stevia sugar

Raharjo,

Ekantari

2023

IOP Conf. Ser.: Earth Environ. Sci.

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“…The prospect of developing kemojo cake with stevia sweetener is very good for development because of diversifying traditional food products into healthier, lower in calories, have antioxidant activity, and increase selling prices. The existence of kemojo cakes is increasing along with the number of business actors who modify the shape, size, and taste of kemojo cake [7] Making kemojo cake using stevia sweetener is expected to be an alternative and help the kemojo product industry. However, for its application, it is necessary to carry out an economic feasibility test in the kemojo cake industry.…”

Section: Research Backgroundmentioning

confidence: 99%

Economic Feasibility of Kemojo Cake Products Using Stevia Extract (Stevia rebaudiana B.)

Fitriani

Dewi

Syukri

2023

ajarcde

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This study aims to determine the feasibility of kemojo cake products using stevia as a sweetener produced on an industrial scale. The research method used a descriptive method with mathematical analysis. The research begins with making assumptions and analysing parameters, components and cost structure, investment funding requirements and working capital. These parameters calculate production, revenue, and cash flow projections. Determination of the economic feasibility of kemojo cake products with Net Present Value (NPV), Incremental Rate of Return (IRR), Net B/C and Pay Back Period (PBP). The assumption of a year's production of kemojo cakes is 31,680 boxes for at IDR 35,000.00/box. The proportion of capital comes from 60% own capital and 40% credit. The average operational costs per year are IDR 675,083,359.00, variable costs IDR 549,813,919.00 and fixed costs IDR 125,269,440.00. The average income per year is IDR 1,108,800,000.00 while expenses are IDR 770,378,416.00. The profit earned was IDR 287,658,346. Profit on sales of 20.40% with 15% tax per year. This business BEP occurs in sales of an average value of Rp 338,421,584 or 25.94% of production capacity per year. The results showed that the NPV was Rp 279,583,647, the IRR was 79%, and the Net B/C was 2.22 times. Based on existing criteria or assumptions, this business is feasible to carry out with PBP for two years, or the capital invested in this business can be returned before the project ends (3 years).

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“…Tannins are polyphenolic compounds with a sufficiently high molecular weight (more than 1000) and are capable of forming complexes with proteins. The bitter taste in the leaves is due to tannic compounds, the high tannin content causes a bitter and unpleasant taste [20]. The African leaf (Vernonia Amygdalina) is known as the bitter leaf because of its bitter taste [21].…”

Section: Ration Consumptionmentioning

confidence: 99%

Response of Broilers with The Addition of Herbs (Miana Leaf Flour and African Leaf Flour) in the Broiler Ration

Fati

Syukriani²,

Irda³

et al. 2022

JURNAL TERNAK

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The purpose of this study is to determine the response of broilers to the addition of African leaf flour and Miana leaves. This study used a completely randomized design. Day old broilers (DOC) 90 tails were randomly divided into 6 treatments and 3 replicates, with each replicate consisting of 5 tails. The six treatments were: A (excluding African Leaf Powder (TDA) and Miana Leaf Powder (TDM)), B (Added 4% TDA), C (Added 4% TDM), D (Added 2% TDA + 2% TDM), E (addition of 1% TDA + 3% TDM) and F (addition of 3% TDA + 1% TDM) were added to the self-stirring ration. The measured parameters were PBB, ration consumption, ration conversion, and carcass percentage. The results obtained from the addition of African leaf meal and Miana leaf meal had no significant effect (P> 0.05) on body weight, ration consumption, ration conversion and carcass percentage. The addition of African leaf meal and Miana leaf can be tolerated up to 4% in the broiler ration.

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Reduction on the Levels of Tannins From Stevia Rebaudiana Extract Using Activated Carbon

Cited by 10 publications

References 0 publications

Physical, chemical and sensory properties of cookies added with Arthrospira platensis granules and stevia sugar

Physical, chemical and sensory properties of cookies added with Arthrospira platensis granules and stevia sugar

Economic Feasibility of Kemojo Cake Products Using Stevia Extract (Stevia rebaudiana B.)

Response of Broilers with The Addition of Herbs (Miana Leaf Flour and African Leaf Flour) in the Broiler Ration

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