0000000000675927
AUTHOR
Zita Letviany Sarungallo
KARAKTERISTIK MUTU MIKROENKAPSULAT MINYAK BUAH MERAH (Pandanus conoideus) DENGAN PERBANDINGAN KONSENTRAS
ABSTRACT
 Red fruit oil is very sensitive to oxygen. One effort that can be done to improve its stability is using microencapsulation technology. This study aims to produce a stable formula of red fruit oil microencapsulated with the best quality characteristics. Formulation of emulsion of red fruit oil to be encapsulated using 11% degumed red fruit oil, mixture of emulsifier and stabilizer (maltodextrin, gum arab, gelatin, tween 80 and Carboxymethyl Celluloce (CMC)) 22%, and water 67%. The emulsion materials are homogenized and dried using a spray dryer. The parameters observed include the color, viscosity and stability of the emulsion, as well as the physicochemical chara…
Kondisi Sanitasi Pada Kapal Kargo Di Wilayah Kerja Kantor Kesehatan Pelabuhan (KKP) Kelas III Manokwari
Ship sanitation and its environment are a mandate from International Health Regulation (IHR)2005 and the regulation of Ministry of Health Republic IndonesiaNo 40 Tahun 2015 that request all the ship in Indonesia territory should have a certificate of ship sanitation. This is due to prevent, protect and control spreading of diseases. This study aimed to analyze the sanitation condition of cargo ships in working area of Harbour Health Office (KKP) type III Manokwari. Research location was done in Manokwari Harbour on September to October 2020. Method used in this study was descriptive approach and direct observation. Sample was obtained by purposive sampling, that 13 (thirteen) cargo ship…
Sifat Fisikokimia Minyak Buah Merah (Pandanus conoideus Lamk.) Degumming dan Karakteristik Mikroenkapsulat Minyak Buah Merah yang Dihasilkan
Minyak buah merah (Pandanus conoideus Lamk.) mengandung asam lemak tidak jenuh yang cukup tinggi sehingga sangat mudah teroksidasi. Peningkatan stabilitas karotenoid dalam minyak buah merah dapat dilakukan melalui teknologi mikroenkapsulasi. Penelitian bertujuan untuk menentukan sifat fisikokimia minyak buah merah dan mikroenkapsulat minyak buah merah. Penelitian terdiri dari dua tahap, yaitu proses degumming minyak buah merah kasar dan pembuatan mikroenkapsulat minyak buah merah. Sifat fisikokimia minyak buah merah yang diamati adalah viskositas, titik cair, kadar air, asam lemak bebas, bilangan peroksida, total karotenoid, tokoferol, bilangan iod. Pengamatan karakteristik mikroenkapsulat …
Morfologi Buah Selama Tahap Perkembangan Buah Merah (Pandan
<em>This research was aimed to describe the morphological characteristics of red fruit in each period of fruit development in order to obtain information appropriate harvest time.� Three cultivars of Pandanus conoideus was used� namely cultivar Monsor, Memeri, and Edewewits that grown in the Garden Experiments UNIPA Manokwari, West Papua. The result of this research showed that the development of red fruit divided in four stages i.e. young fruit, unripe, ripe and over-ripe.� Development of young fruit until ripe for Monsor and Memeri achieved within 4,5 months, while for Edewewits about 8,5 months.� The position of fruit in trees was change depending on the fruit development stage.� T…
Mutu Kimia Minyak dan Komponen Aktif Minyak Buah Merah (Pandanus conoideus L.) yang Dinetralisasi Menggunakan Larutan Alkali
Pemurnian minyak kasar melalui tahap degumming dan netralisasi dimaksud untuk menghilangkan komponen tidak murni yang tidak diinginkan seperti gum dan asam lemak bebas (ALB). Penelitian ini bertujuan untuk mengetahui mutu dan kandungan aktif minyak buah merah (Pandanus conoideus L.) hasil netralisasi secara alkali. Proses netralisasi minyak buah merah hasil degumming dilakukan menggunakan larutan alkali dengan 3 konsentrasi larutan NaOH yaitu 0,8N, 1N dan 1,25N, dengan rasio minyak: alkali: air pencucian, masing-masing 5:1:1, dengan tujuh kali pencucian. Parameter mutu minyak buah merah hasil netralisasi (MBMN) yang diuji meliputi rendemen, ALB, bilangan peroksida, total karotenoid dan toko…