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ITS » Non Degree » Teknik Kimia D3
Posted by dee@its.ac.id at 27/12/2011 14:02:57  •  1186 Views


PEMBUATAN EFFERVESCENT DARI EKSTRAK JAHE DAN SEREH DENGAN VARIASI PENAMBAHAN PEMANIS ALAMI

MAKING OF EFFERVESCENT FROM GINGER AND LEMONGRASS EXTRACT WITH VARIATION OF NATURAL SWEETENERS ADDITION

Author :
ROSYIDAH, ELLY  ( 2308030005 )
SAFITRI, RAKHMY RAMADHANI




ABSTRAK

Penggunaan bahan kimia sintetis pada pembuatan effervescent menyebabkan kekhawatiran pemerintah akan pengaruhnya terhadap kesehatan sehingga diperlukan bahan-bahan alami seperti jahe sereh dan pemanis alami sebagai pengganti bahan kimia sintetis yang sudah ada. Prosedur pembuatan effervescent dari ekstrak jahe dan sereh yang pertama yaitu menimbang sereh sebanyak 167 gr mengupas dan memotong sereh merebus sereh dengan penambahan air sebanyak 2 l hingga mendidih lalu menyaringnya. Tahap kedua yaitu membuat ekstrak jahe dengan menimbang jahe sebanyak 1000 gr mengupas dan mencuci jahe menghancurkan jahe dengan menambahkan ekstrak sereh menyaringnya lalu memanaskan ekstrak jahe dan sereh yang didapat pada suhu 100oC. Tahap ketiga yaitu memanaskan ekstrak jahe dan sereh dengan pemanis alami sesuai dengan variabel jenis pemanis yaitu gula pasir glukosa dan gula merah sebanyak 17651 gr sambil diaduk-aduk hingga menjadi karamel. Variabel yang digunakan adalah jenis bahan pemanis alami yaitu gula pasir glukosa dan gula merah. Tahap keempat yaitu mengeringkan karamel hingga menjadi serbuk menghancurkan serbuk memanaskannya pada suhu 50oC lalu menghaluskan serbuk yang didapat dengan ayakan 100 mesh. Tahap kelima yaitu mencampur bubuk jahe sereh dan pemanis alami dengan asam sitrat dan natrium bikarbonat masing-masing sebanyak 028 dan 053. Tahap keenam yaitu mengemas serbuk effervescent dengan aluminium foil kedap udara. Dari percobaan ini didapat bahwa nilai densitas larutan effervescent jahe dan sereh dengan penambahan gula pasir dan glukosa masing-masing sebesar 101 gramml dan 099 gramml. Hasil densitas ini lebih besar dibandingkan dengan hasil densitas larutan effervescent di pasaran yaitu sebesar 063 gramml. Hasil uji kecepatan pelarutan pada effervescent jahe dan sereh dengan variabel penambahan pemanis alami glukosa dan gula pasir masing-masing menunjukkan waktu 159 menit dan 137 menit. Hal ini sesuai dengan literatur yang menyatakan bahwa waktu pelarutan effervescent yang baik adalah selama 1 sampai 2 menit.


ABSTRACT

The use of synthetic chemicals in the manufacture of effervescent causing concern the government will affect the health so it is necessary to substituted the synthetic chemical with natural ingredients such as ginger lemongrass and natural sweeteners. The first procedures of effervescent ginger and lemongrass extract is to weigh as much as 167 g of lemon grass to peel to cut lemon grass to heat the lemon grass with the addition of 2 l of water to boil and then filter it. The second stage is to make ginger extract by measuring ginger to 1000 g peel and wash it crushing the ginger by adding lemongrass extract and then heating the ginger and lemongrass extracts at a temperature of 100oC. The third stage is added the mixture of ginger and lemongrass extract with a natural sweetener such as sugar glucose and brown sugar each of 17651 g and then stirred into caramel. Variable used is the type of natural sweetener ingredient is sugar glucose and brown sugar. A kind of natural sweeteners used has ratio of 1 1 natural sweeteners powder mixture. At the fourth stage the caramel is naturally cooled to make powder and homogenized at 50oC into smaller particle size of 100 mesh. At the fifth stage the product of effervescent is made by mixing the powder with citric acid and sodium bicarbonate respectively as 028 and 053. The sixth stage of effervescent powder is packing it with airtight aluminum foil. From the experiments are obtained that the density of an effervescent solution from ginger and lemon grass with the addition of sugar and glucose are 101 gml and 099 gml respectively and its density is higher than the commercial effervescent solution which have density at 0.63 gml. Test results on the dissolution rate of effervescent from ginger and lemon grass with the addition of variable natural sweetener such as sugar and glucose are respectively at 159 minutes and 137 minutes and those are matched with a reference with the optimum time of 1 to 2 minutes.



KeywordsEffervescent; Jahe; Sereh
 
Subject:  Jahe
Contributor
  1. Ir. Dyah Winarni Rahaju, MT
Date Create: 02/08/2011
Type: Text
Format: pdf
Language: Indonesian
Identifier: ITS-NonDegree-3100011044366
Collection ID: 3100011044366
Call Number: RSK 641.338 3 Ros p


Source
Non Degree of Chemical Engineering, RSK 641.338 3 Ros p, 2011

Coverage
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Rights
Copyright @2011 by ITS Library. This publication is protected by copyright and per obtained from the ITS Library prior to any prohibited reproduction, storage in a re transmission in any form or by any means, electronic, mechanical, photocopying, reco For information regarding permission(s), write to ITS Library




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  1.  ITS-NonDegree-16848-Abstract_id.pdf - 185 KB
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  3.  ITS-NonDegree-16848-Conclusion-390690.pdf - 382 KB




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