Santoso, Edric Octavianus and Rahmawati, Della (2017) Utilization of iron extracts from kelakai (stenochlaena palustris) and its application as iron fortificant in UHT milk product. Bachelor thesis, Swiss German University.

	Text Edric Santoso 11305030 TOC.pdf Download (1MB)
	Text Edric Santoso 11305030 1.pdf Restricted to Registered users only Download (520kB)
	Text Edric Santoso 11305030 2.pdf Restricted to Registered users only Download (1MB)
	Text Edric Santoso 11305030 3.pdf Restricted to Registered users only Download (1MB)
	Text Edric Santoso 11305030 4.pdf Restricted to Registered users only Download (1MB)
	Text Edric Santoso 11305030 5.pdf Restricted to Registered users only Download (264kB)
	Text Edric Santoso 11305030 Ref.pdf Download (488kB)

Abstract

"Milk has been classified into a beverage with high amount of minerals like calcium and phosphor but low in iron and vitamin C. Kelakai extract is believed rich in this micronutrients, making it possible to do fortification and supplementation of iron. Extraction method was selected based on absorbance value and estimated iron content, resulting in extract of blended Kelakai leaves at pH 7 as best extraction method since it bears most iron compound. The extraction method was done with hot distilled water as the solvent at 85°C for 30 minutes. The increase of iron content in milk after added with 10% volume of extract was around 50-60%. Thus, varying addition of iron content were as following: 10 %, 20 %, 25 % and 50 %. Hence, it led also to various formulation as: 2 %, 4 %, 5 % and 10 % extract based on volume / volume, respectively. Sensory tests were conducted both for preference (ranking test) and also similarity and difference (multiple paired comparison test). From the F results of Analysis of Variance (ANOVA), no F values exceed critical F values found from both the table and interpolation, resulting in irrelevant treatment and not significantly different.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Stenochalenapalustris ; Kelakai ; ANOVA ; Spectroscopy
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	29 Apr 2020 11:38
Last Modified:	29 Apr 2020 11:38
URI:	http://repository.sgu.ac.id/id/eprint/60

Actions (login required)

View Item