Prasetya, Muhammad Arie (2013) UJI KINERJA ALAT GRANULATOR GUNA PRODUKSI MINUMAN INSTAN BUBUK KAYA ANTIOKSIDAN DARI LIMBAH KULIT BUAH MANGGIS (Performance Test of Granulator for Prroduction Of Antioxidant Instant Powder Beverages from Mangosteen Waste). Undergraduate thesis, Undip.
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Instant product is defined as a practical product in the consumer and does not leave residual waste in the household when served. The process of making instant drinks consist of two stages, i.e. the extraction process and the process of drying or evaporation. The extraction performed as the first step in making instant drinks or juice to get the desired active ingredient while drying is the next process which aims to eliminate the moisture content in the material and to formed crystals. Mangosteen rind (KBM) is the biggest part of the mangosteen fruit (Garcinia mangostana L.) were categorized as waste. Phytochemical studies showed that antioxidant compounds in KBM, especially xanthones, anthocyanins and group fenoliklainnya compounds have functional properties and health benefits such as antidiabetic, anticancer, anti-inflammatory, immune-boosting, antibacterial, antifungal, antiplasmodial, and etc. The materials required in the making of mangosteen rind instant powder beverage is: Fresh mangosteen rind, maltodextrin, citric acid, sugar and water. The main tools are required in the manufacture of instant powder drink mangosteen rind is a granulator which is a device consisting of a series of evaporation stirred tank, the motor-rotor stirrer, temperature control equipment, control of RPM and gas stove. A good Instant powder is having a great yield and low water content. From the experiments have been conducted, showing that the more Maltodextrin addition, will resulting the higher yield and low water levelof rind. Maltodextrin serves as a filler material (filler) which are inert materials that can sustain the volatile substrate to missing. From the test results of yield and moisture content of treatment with the addition of 12% Maltodextrin and a temperature of 80 oC cooking is the most optimal conditions that produce the highest yield of 63.09% and the lowest water content ie 8:05%. From the test results it can be seen that the vitamin C content of the mangosteen rind powder form for mg/100gr 48.45 and can be categorized as high. The results of organoleptic tests produce optimal variable color is more attractive than the other comparison ie a red brick, aroma and taste noticeably stronger.
|Item Type:||Thesis (Undergraduate)|
|Subjects:||T Technology > TP Chemical technology|
|Divisions:||Faculty of Engineering > Diploma in Chemical Engineering|
Faculty of Engineering > Diploma in Chemical Engineering
|Deposited By:||Mrs Pudja D3 Teknik Kimia|
|Deposited On:||14 Oct 2014 11:43|
|Last Modified:||15 Dec 2014 13:24|
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