PRACTICUM HERBS AND

BEVERAGE

MAKING JAMS AND SYRUPS

HERBALBy

Lidya Mandari 10.70.0110

Yemima Rosa P B 10.70.0139

Michella M.J 11.70.0087

Jan Foreign Student

INTRODUCTION

• Jam is a type of processed foods derived fromfruit juice or fruit that has been destroyed,added sugar and cooked until thickened.

• According to ISO (1994), the syrup is definedas a concentrated sugar solution (sucrose: HighFructose Syrup and sugar inversion or other)with or without the addition of food additivesare permitted.

MATERIAL AND METHOD 1

• Materials

The tools used in this lab is the analytical balance,stove, mixer, bottle empty containers UC 1000,empty bottles round hexagon containers, blenders,pans, knives, telanan,etc.

The materials used in this lab to make cinnamonsyrup (groups 1-2), lemongrass (groups 3-4) andTamarind (groups 5-6). To make rosella jamwhich (groups 1-3) and ginger (group 4-6), sugar,citric acid, pectin.

MATERIAL AND METHOD 2

• Method

Making Syrup

Materials,water, sugar

cooked until boiling

Added citric acid

chill

move into the bottle sensory test

MATERIAL AND METHOD 3

• Making Jam

Materials + sugar

stirring until smooth

be cooked

Added pectin

stirring constantly, until almost boiling

Let stand

move into the bottle

sensory test

RESULTS OF OBSERVATIONS 1

Observations

Syrup

RESULTS OF OBSERVATIONS 2

Observations

jam

DISCUSSION 1

• Jam

Pectin to increase emulsion stability in foodproducts so there is no separation between thedispersed phase and the dispersing phasewhere food products are stored in a long time.

Sugar is added to the gel formation, provide asweet taste, a source of calories, can improvethe texture of food and as a preservative.

DISCUSSION 2

• Sensory analysis was performed testing to provide

an assessment of a product, by relying on the

senses.

• 5 results panelists have a different preference

level on color, flavor, viscosity and flavor of jam.

Rosella jam (groups 1-3) average panelists liked

the color, aroma and flavor rosella jam. Panelists

liked the viscosity of groups 1 and 2. that most

panelists favored jam in group 2

DISCUSSION 3

Ginger jam (groups 4-6) average panelists

liked the color, aroma and taste of lemongrass

jam. Panelists liked the viscosity of groups 4

and 5. The most preferred of panelists that

there jam group 4.

In groups 3 and 6 panelists do not like the

level of viscosity due to jams made too thin.

DISCUSSION 4

• Syrup

Sugar plays a role and function are very large in thebeverage industry as a sweetener, enhance the sourtaste, another taste, and also gives a sense of viscosityprovides for repair.

Citric acid can act as a preservative, as a confirmation offlavor and after-taste color or envelop unwelcome,citric acid also serves to isolate / separate the metal ionswhich can cause oxidation reactions, browningreactions, and the formation of structures that complexstructures.

DISCUSSION 5

• The results of the 5 panelists each have differentpreferences on the color, taste and flavor syrups.

At cinnamon syrup (groups 1 and 2) average panelistslike taste, flavor and color of cinnamon syrup. The mostpreferred group of panelists that syrup 1.

At lemongrass syrup (groups 3 and 4) also averagepanelists like taste, flavor and color lemongrass syrup.The most preferred group of panelists that syrup 3.

In Tamarind syrup (groups 5 and 6) also averagepanelists like taste, flavor and color of Tamarind syrup.The most preferred group of panelists that syrup 5.

REFERENCE

• Cruess, W.V. 1958. Commercial Fruit and Vegetable Products. Mc.Graw-Hill Co. New York.

• Desrosier, NW. 1988. Teknologi Pengawetan Pangan. (M Muljohardjo, penerjemah). Jakarta: UI Press.

• Lutony, Tony. L. 1993. Tanaman Sumber Pemanis. PT Penebar Swadaya. Jakarta.

• Muryanti. 2011. Proses Pembuatan Selai Herbal Rosella (Hibiscus sabdariffa L) Kaya Antioksidan dan Vitamin C. Tugas akhir sebagai persyaratan sarjana FakultasPertanian Universitas Sebelas Maret. Surakarta.

• Satuhu, S. 1994. Penanganan dan Pengolahan Buah. PT Penebar Swadaya. Jakarta.

• Syahrumsyah.,H, Murdianto.,W, Pramanti ,.N. 2010. Pengaruh PenambahanKarboksi Metil Selulosa (CMC) Dan Tingkat Kematangan Buah Nanas (AnanasComosus (L) Merr.) Terhadap Mutu Selai Nanas . Jurnal Teknologi PertanianJurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Mulawarman. Samarinda.

• Tressler, D.K. and J.G. Woodroof, 1976. Fruit Products Formulary Volume 3: Fruit, Vegetable, and Nut Products. The AVI Publishing Company Inc. Westport, Connecticut.

• Wong, Dominic, W.S., 1989. Mechanism And Theory In Food Chemistry. Van Nostrand Reinhold. New York.

• Winarno, FG. 1997. Kimia Pangan dan Gizi. Jakarta : Gramedia Pustaka Utama.

APPENDIX 1

lemongrass extract

lemongrass extract added sugar

Lemongrass Syrup

Syrup

APPENDIX 2Jam

Heating crushed

rosellaRosella jam

APPENDIX 3

• Syrup Packaging

• Jam Packaging with glass

Produced by:

Food

Tecnology

Department

Netto: 236 g

Exp

ire

d d

ate

: 1

4

Fe

bru

ari

20

14

The benefit :

to address a variety of diseases and health

problems. Benefits of red rosella among

others, can lower uric acid, lower

cholesterol levels in the body, destroying

fat, body slimming, reducing smoking

addiction, prevent stroke and

hypertension, improve digestion, eliminate

hemorrhoids, blood sugar levels, prevent

cancer, tumors, cysts and the like.

Serving suggestion: Spread the bread with jam and ready to eat

Ingredients: Rosella,

pectin, sugar, water

TEA BAG DRINK of MOSABy

Lidya Mandari 10.70.0110

Yemima Rosa P B 10.70.0139

Michella M.J 11.70.0087

Jan Foreign Student

THE GOAL

The goal of this lab is to determine a

method of making student steeping

products from the drying process with

solar tunnel dryer, the tea bag

packaging, and manufacturing of both

primary and secondary packaging.

METHOD

METHOD First, the sample (lemon grass and secang and secang

wood) were washed and cut into smaller pieces. After that, the weight was measured using electric scale and the moisture content was measured by refractometer. Then, the sample was put and distributed evenly in a mesh. The fan was turned on and then the covers were closed. The moisture balance was recorded every 30 minutes by putting the mesh onto the elctric scale. After the moisture balanced reached below 7% the sample was taken back to the laboratory and blended. After that, the two samples were put into a tea bag with a certain ratio (2:1) and then sealed. At last, tea bag put into primary packaging and then secondary packaging.

RESULT (1)TIME

INITIAL WEIGHT

(gram)

MOISTURE

BALANCE (m)m x 100% R

t0 346 0,720 72% 96,88

t30 253 0,620 62% 96,88

t60 202 0,520 52% 96,88

t90 165 0,410 41% 96,88

t120 130 0,250 25% 96,88

t150 104 0,068 6,8% 96,88

Until <7%

RESULT (1)TIME

INITIAL WEIGHT

(gram)

MOISTURE

BALANCE (m)m x 100% R

t0 346 0,720 72% 96,88

t30 253 0,620 62% 96,88

t60 202 0,520 52% 96,88

t90 165 0,410 41% 96,88

t120 130 0,250 25% 96,88

t150 104 0,068 6,8% 96,88

Until <7%

Panelist Color Taste Flavor Overall

1 1 1 2 1

2 2 2 3 2

3 2 2 3 2

4 1 2 2 2

5 2 2 1 2

6 2 2 3 2

7 2 2 2 2

8 2 2 2 2

9 2 2 2 2

10 1 2 1 2

PACKAGING

DISCUSSION

The amount of each sample provided in each group differs from each other. It affects the rate of drying because the greater the amount the longer it takes to dry. Moreover, the sample of each group varies in size. Size affects the rate of drying because of the contact area to the sun. The smaller the size the faster the drying rate, because the area exposed to the sun is increased.

DISCUSSION Solar tunnel dryer (STD) are commonly used for

drying agricutural products. It consist of fans,

transparent covering, and tunnel to put the

samples. The working principle is to push hot air

through the tunnel using the fan to enhance the

drying rate. This following figure is a simplified

arrangement of simplified STD.