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PEMANFAATAN SERBUK BIJI ASAM JAWA (Tamarindus indica L.) SEBAGAI FLOKULAN UNTUK MENGURANGI TSS DALAM PRODUKSI JAMU DAN PEMANFAATAN SEBAGAI SUMBER BELAJAR BIOLOGI

Sufriyati, Sufriyati (2017) PEMANFAATAN SERBUK BIJI ASAM JAWA (Tamarindus indica L.) SEBAGAI FLOKULAN UNTUK MENGURANGI TSS DALAM PRODUKSI JAMU DAN PEMANFAATAN SEBAGAI SUMBER BELAJAR BIOLOGI. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Jamu emerges as some ingredients used in order to maintain health. The result of its process carries some kind of residues passing from the filter called precipitation. The precipitation mixed in the herbal medicine should not be shaken and consumed since it is the buildup of calcium which will increase the work of the kidneys. In addition, it is not good for the stomach and intestines. Also, it is harmful for the health of pregnant women. The precipitation, however, can be reduced by adding natural coagunals in the form of tamarind seed powder. This study was aimed at examining the effect of tamarind seed powder dosage, speed and duration of the stirring on the flocculants of jamu beras kencur, and identifying the interaction between tamarind seed powder dosage, stirring speed and the duration of the stirring against the formation of flocculants in jamu beras kencur. True experiment reaearch was the type of the reasearch in this study. A completely randomized design (RAL) with the factorial pattern was also employed in this study. The first factor covered the dose of tamarind seed powder. The second factor refers to the stirring speed, and the last factor was the stirring time. The results of the study indicated that the dosage of tamarind seed powder, stirring speed, and stirring time had an effect as flocculant in reducing the amount of TSS in the production of jamu beras kencur. Besides, the best dose in reducing the TSS of jamu beras kencur is the dose of 3 gr/ml which is able to bind 31.075% of the total TSS control value of 21.745% with the jamu volume comprising 200 ml. Furthermore, the most influential stirring speed in terms of binding precipitation is the speed of 100-400 rpm with a binding capacity of 26.724% of the total control value of 21.745%. Meanwhile, the most significant stirring time is 30 minutes with a binding capacity of 27.829% of the total control value of 21.745. The results of this study serve as the source of learning biology in accordance with 6 research requirements utilized as the learning source.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201210070311039
Keywords: Jamu, jamu beras kencur, tamarind seeds (Tamarindus indica L.), flocculants, TSS, stirring speed and stirring time
Subjects: Q Science > QH Natural history > QH301 Biology
Divisions: Faculty of Teacher Training and Education > Department of Biology Education (84205)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 27 Feb 2019 04:48
Last Modified: 27 Feb 2019 04:48
URI : http://eprints.umm.ac.id/id/eprint/44634

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