Proceedings of the Seminar Nasional 1 Baristand Industri Padang - SNIIBIPD 2020最新文献

The effect of lampung robusta coffee (Coffea canephora) fermented lactic acid bacteria on coffee cider and caffeine levels 南蓬罗布斯塔咖啡(咖啡canephora)发酵乳酸菌对咖啡苹果酒和咖啡因含量的影响

Proceedings of the Seminar Nasional 1 Baristand Industri Padang - SNIIBIPD 2020 Pub Date : 2020-12-05 DOI: 10.32698/GCS-SNIIBIPD3437

Rizki Adrianto, Damar Wiraputra, A. Sari

{"title":"The effect of lampung robusta coffee (Coffea canephora) fermented lactic acid bacteria on coffee cider and caffeine levels","authors":"Rizki Adrianto, Damar Wiraputra, A. Sari","doi":"10.32698/GCS-SNIIBIPD3437","DOIUrl":"https://doi.org/10.32698/GCS-SNIIBIPD3437","url":null,"abstract":"Coffee is a drink with a distinctive taste from steeping coffee beans that have been roasted, mashed and turned into a powder. Robusta coffee still has a flavor below Arabica coffee because it has a high caffeine content of around 1-2%. The purpose of this study was to obtain coffee extract in accordance with the SNI for ground coffee and reduce the caffeine content received by consumers through the fermentation process with LAB (lactic acid bacteria). Robusta coffee fermentation is added with mixed microbes are Leuconostoc mesenteroides and Lactobacillus plantarum with variations in fermentation time of 0, 8, 16, 24 hours. The characteristic parameters of ground coffee that observed were the proximate test which included water content, ash content, coffee extract, caffeine anhydrous, and dissolved metals. From the test results, the coffee fermentation time variation obtained coffee extract of 27.98% - 30.93%, caffeine anhydrous by 1.02% - 0.23%. Based on the results of research on robusta fermented coffee, the lowest caffeine content was found in 24-hour fermented coffee and coffee extracts produced fulfill the standard requirements of ground coffee.","PeriodicalId":200827,"journal":{"name":"Proceedings of the Seminar Nasional 1 Baristand Industri Padang - SNIIBIPD 2020","volume":"278 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116200299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of hydro electric power plant on the water quality of the Brantas River 水力发电厂对布兰塔斯河水质的影响

Proceedings of the Seminar Nasional 1 Baristand Industri Padang - SNIIBIPD 2020 Pub Date : 2020-12-05 DOI: 10.32698/GCS-SNIIBIPD3436

L. Mahmudah, Ardhaningtyas Riza Utami

引用次数: 0

The effect of tumeric addition on antioxidant activity in banana chips 添加姜黄对香蕉片抗氧化活性的影响

Proceedings of the Seminar Nasional 1 Baristand Industri Padang - SNIIBIPD 2020 Pub Date : 2020-12-05 DOI: 10.32698/GCS-SNIIBIPD3427

R. Lestari, E. Edison, Kony Putriani

{"title":"The effect of tumeric addition on antioxidant activity in banana chips","authors":"R. Lestari, E. Edison, Kony Putriani","doi":"10.32698/GCS-SNIIBIPD3427","DOIUrl":"https://doi.org/10.32698/GCS-SNIIBIPD3427","url":null,"abstract":"Turmeric rhizome is one part of the turmeric plant that contains curcumin compounds which have antioxidant activity. The addition of turmeric to the frying process is expected to provide antioxidant activity in the banana chips produced. This study aims to determine the effect of the addition of turmeric on the antioxidant activity of banana chips fried in vacuum frying and ordinary frying. The antioxidant activity was measured using the DPPH method by measuring the absorbance value using a microplate reader. The absorbance value was used to calculate the percent inhibition of banana chips against DPPH. The results of this study showed that the percentage of inhibition of banana chips fried by vacuum frying without the addition of turmeric was 81.18% and with the addition of turmeric 86%. The percentage of inhibition of banana chips fried in regular frying without the addition of turmeric was 79.54% and with the addition of turmeric 85.71%. From the results of data analysis using ANOVA, it was concluded that the effect of the addition of turmeric on the antioxidant activity of banana chips was significantly different. The effect of vacuum frying and regular frying on the antioxidant activity of banana chips was not significantly different.","PeriodicalId":200827,"journal":{"name":"Proceedings of the Seminar Nasional 1 Baristand Industri Padang - SNIIBIPD 2020","volume":"142 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123405881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation and stability test of Immunomodulatory herbal syrups 免疫调节草药糖浆的评价及稳定性试验

Proceedings of the Seminar Nasional 1 Baristand Industri Padang - SNIIBIPD 2020 Pub Date : 2020-12-05 DOI: 10.32698/GCS-SNIIBIPD3439

Azlaini Yus Nasution, Deri Islami, Savita Salsabilla, Wici Ersalinda

{"title":"Evaluation and stability test of Immunomodulatory herbal syrups","authors":"Azlaini Yus Nasution, Deri Islami, Savita Salsabilla, Wici Ersalinda","doi":"10.32698/GCS-SNIIBIPD3439","DOIUrl":"https://doi.org/10.32698/GCS-SNIIBIPD3439","url":null,"abstract":"Herbal syrup is a type of food supplement used for children. Several types of herbal plant extracts can be formulated in this syrup preparation. The plant extract used is an immunomodulator to increase the child's immune system. In addition, plant extracts are added that are efficacious as an appetite enhancer, intelligence enhancer and for children's physical growth. To fulfill this property, a syrup preparation consisting of gotu kola extract, curcuma extract, albumin extract from snakehead fish, honey and date extract is made. The compounds that can modulate the immune system can be obtained from plants. Gotu kola extract can increase children's intelligence and curcuma extract can increase appetite. Albumin extract from fish such as snakehead fish can be used as a source of albumin to increase children's growth. Honey has antimicrobial activity and acts as an antioxidant. Date juice can be a source of energy and a source of iron and can treat constipation problems. This study aims to obtain data on the results of the evaluation and stability test of herbal syrup preparations. The results showed the characteristics of the syrup with a thick liquid texture, brown color and a distinctive smell. The pH of the resulting preparation is between 4.97-5.00 and the viscosity is between 0.516-1.440 poise. The pH of the herbal syrup has met the requirements of Indonesian Pharmacopoeia.","PeriodicalId":200827,"journal":{"name":"Proceedings of the Seminar Nasional 1 Baristand Industri Padang - SNIIBIPD 2020","volume":"84 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125497333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0