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OFFICIAL REPORT OF CHEMICAL CRAFT “GRAPE SYRUP” Created By: 1. Anang Rusdiyanto (K3309008) 2. Febriyani S (K3309039) 3. Nirmala Chayati (K33090 CHEMISTRY EDUCATION PROGRAMMED DEPARTMENT OF MATHEMATICS AND NATURAL SCIENCE EDUCATION FACULTY OF TEACHER TRAINING AND EDUCATION SEBELAS MARET UNIVERSITY

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OFFICIAL REPORT OF CHEMICAL CRAFT

“GRAPE SYRUP”

Created By:

1. Anang Rusdiyanto (K3309008)

2. Febriyani S (K3309039)

3. Nirmala Chayati (K33090

CHEMISTRY EDUCATION PROGRAMMED

DEPARTMENT OF MATHEMATICS AND NATURAL SCIENCE EDUCATION

FACULTY OF TEACHER TRAINING AND EDUCATION

SEBELAS MARET UNIVERSITY

SURAKARTA

2012

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OFFICIAL REPORT

I. TITLE : “MAKING SYRUP”

II. PURPOSES : Students Can Make a syrup

III. BASIC THEORY

Syrup is a concentrated fruit juice so it can not be directly in the drink

before in dilute with mineral water. This liquid is derived from pressing danging

prose pieces, and then continue with the process of concentration in both the

normal boiling and by other means such as by vacuum evaporation. However,

often times making the syrup in a natural way and without preservatives cause

the syrup that has been so durable and easy to damage the quality. For that,

things can be done as prevent have quality defects is to apply the principle of

preservation in the process of making syrup. Preservation of this principle aims

to: 

1. Prevent or slow damage to microbial

2. Prevent or slow down the decomposition process

3. Prevent damage caused by environmental factors

(Rahardjo, 1979 : 20)

In cooking, a syrup (from Arabic: شراب; sharab, beverage, via Latin:

syrupus) is a thick, viscous liquid consisting primarily of a solution of sugar in

water, containing a large amount of dissolved sugars but showing little

tendency to deposit crystals. The viscosity arises from the multiple hydrogen

bonds between the dissolved sugar, which has many hydroxyl (OH) groups, and

the water. Syrups can be made by dissolving sugar in water or by reducing

naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn

syrup is made from corn starch using an enzymatic process that converts it to

sugars. Technically and scientifically, the term syrup is also employed to denote

viscous, generally residual, liquids, containing substances other than sugars in

solution.

http://en.wikipedia.org/wiki/Syrup

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In addition to the use of sugar as a natural preservative, can also use

organic preservatives such as citric acid and sodium benzoate. Citric acid

(C6H8O7) is a weak organic acid that is found on leaves and fruit of plants of

the genus citrus(orange) as well as a natural preservative. While sodium

benzoate (C7H5NaO2)is an organic preservatives in food will be effective form

the shape decomposised become benzoate acid is not dissociated. Na-benzoate

has a function as an antimicrobial optimum at pH 2.5 to 4.0 as well as inhibit

the growth of mold and chamir. Rules of usage levels are 0.05% - 0.10%

(500-1000 ppm).

(Dahlan, M.A. dan Wartono, 1984: 5)

Examples of artificial sweeteners that can be used is sodium cyclamate

(C6H11NH-SO3Na) which has a sweetness level of 50 times sweeter

than sugar. The use of Na-cyclamate should be careful  (adjusted to the

rules) because the metabolitesare compounds that are karsinongen (causing

cancer).

(AI.Tanjung, 1979:4)

A grape is a non-climacteric fruit, specifically a berry, and from the

deciduous woody vines of the genus Vitis. Grapes can be eaten raw or they can

be used for making jam, juice, jelly, wine, grape seed extracts, raisins, vinegar,

and grape seed oil.

http://en.wikipedia.org/wiki/Grape

The grapes are not only a source of vitamins A, C, B6 and folate are

good. But also other important sources of minerals such as potassium, calcium,

iron, phosphorus, magnesium and selenium.

Nutrients in

Grapes

1.00 cup (92.00 grams)

Nutrient% Daily Value

Manganese 33%

vitamin K 16.7%

vitamin C 6.1%

vitamin B 15.3%

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potassium 5%

vitamin B 65%

Calories (61) 3%

http://whfoods.org/genpage.php?dbid=40&tname=foodspice

IV. EQUIPMENTS

A. Tools

No Tool Picture Amounts

1. Pan coated email/

teflon

1

2. Electric Stove 1

3. Wooden stirrer 1

4. Spoon 1

5. Filtering 1

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No Tool Picture Amounts

6. Glass bottles 1

7. Sterilisator 1

8. Bowl 1

B. Material

No Material Picture Amounts

1. Sugar Sufficient

2. Water Sufficient

3. Grape’s Essence Sufficient

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No Material Picture Amounts

4. Na-benzoate Sufficient

5. Na-Siclamate Sufficient

6. Citric Acid Sufficient

7. CMC Sufficient

8. Sufficient

V. PROCEDURES

1. 600 ml mineral water added ½ kg of sugar in the heat

2. After boiling add soluble and sodium cyclamate and sodium benzoate

3. Then let stand until lukewarm, then add citric acid and CMC are

dissolved in water first

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4. After the cold taste Vanilla essence enter into a panic and put them in

bottles and in the sterilization of more

VI. OBSERVATION DATA

No Treatment Observation Picture

1 Sugar + water,

heated until

solute. After

boiling add with

Na- benzoate and

na siklamat until

mixing

Sugar is dissolve, after

boiling add with Na –

benzoat and Na- siklamat

then stirred until mixing

2 Continue heating

until a certain

thickness

Stirr the solution until

certain thickness

3 After a tepid +

citric acid and

thicnkener / CMC

dissolved in a

little water. Stir

until blended

Then remove from heater

/ stove and the solution

was cooled

4 Then after the

cold, add the

grape’s essence

5 Syrup that was

included in a

sterile bottle,

tightly closed, in

re- sterilized

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VII. DATA ANALYZE

This experiment aims to create a synthesis of the syrup is syrup made

from essence and not made from fruit or organic syrup.

The experiment was carried out by dissolving sugar in boiled

water. Dissolution assisted by heating to boiling. Warming aims to accelerate

dissolution of sugar, where sugar is going to come into play as the taste.  The

resulting sugar solution is colored a bit murky and there are still dirt. The next

step after boiling the sugar solution is to add sodium benzoate to it and then

do the stirring. In this case serves as a sodium benzoate preservative in

organic syrup. Then added sodium cyclamate also serving as sweeteners

instead of sugar. Sodium cyclamate is a sweetening agent that does not result

in calories and can also help those who can not eat sugar. The color of the

solution after the addition of sodium benzoate and sodium cyclamate is murky

with dirt because there are still filtering has not been done. Next is to add

citric acid after the solution of lukewarm. Purpose of the addition of citric acid

is a substance pelezat in syrup. CMC (Carboxy methyl cellulose) was also

added when the solution of lukewarm.But earlier, the CMC should be

dissolved beforehand in a little water. Dissolving in a little water is intended

to establish a certain viscosity. CMC serves as a thickening ingredient that can

stabilize, concentrate or thicken food mixed with water to form a specific

density. After a cold solution is then added vanilla essence. Essence serves as

a substance that adds smells that cause the syrup taste or smell like

essence. Then the finished syrup is put into bottles that have previously been

performed sterilization.Inserted into a bottle of syrup do filtering to filter out

impurities in the syrup. Then close the bottle tightly and do more to ensure

sterilization of the state of the bottle completely sterile. The resulting syrup

yellowish translucent color.

A grape is a non-climacteric fruit, specifically a berry, and from

the deciduous woody vines of the genus Vitis. Grapes can be eaten raw or they

can be used for making jam, juice, jelly, wine, grape seed

extracts, raisins, vinegar, and grape seed oil.

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Grapes are a type of fruit that grow in clusters of 15 to 300, and can be

crimson, black, dark blue, yellow, green, orange, and pink. "White" grapes are

actually green in color, and are evolutionarily derived from the purple

grape. Mutations in two regulatory genes of white grapes turn off production

ofanthocyanins which are responsible for the color of purple

grapes. Anthocyanins and other pigment chemicals of the larger family

of polyphenols in purple grapes are responsible for the varying shades of

purple in red wines. Grapes are also used in some kinds of confectionery.

Grapes are typically an ellipsoid shape resembling a prolate spheroid.

Grape phytochemicals such as resveratrol (a polyphenol antioxidant),

have been positively linked to inhibiting any cancer, heart disease,

degenerative nerve disease, viral infections and mechanisms ofAlzheimer's

disease.

Protection of the genome through antioxidant actions may be a general

function of resveratrol.  In laboratory studies, resveratrol bears a

significant transcriptional overlap with the beneficial effects ofcalorie

restriction in heart, skeletal muscle and brain. Both dietary interventions

inhibit gene expression associated with heart and skeletal muscle aging, and

prevent age-related heart failure.

Resveratrol is the subject of several human clinical trials, among

which the most advanced is a one year dietary regimen in a Phase III study of

elderly patients with Alzheimer's disease.

Synthesized by many plants, resveratrol apparently

serves antifungal and other defensive properties. Dietary resveratrol has been

shown to modulate the metabolism of lipids and to inhibit oxidation of low-

density lipoproteins and aggregation of platelets.

Resveratrol is found in wide amounts among grape varieties, primarily

in their skins and seeds which, in muscadine grapes, have about one hundred

times higher concentration than pulp. Fresh grape skin contains about 50 to

100 micrograms of resveratrol per gram.

http://en.wikipedia.org/wiki/Grape

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Syrup is a viscous liquid that has dissolved sugar levels are very high,

but almost no tendency to precipitate crystals. Viscosity of the syrup is caused

by a number of hydrogen bonds between hydroxyl groups on sugar molecules

dissolved in water molecules dissolve it. To increase levels of dissolved sugar,

heating is usually done so that the resulting syrup solution is fully saturated.

Sodium cyclamate (sweetener code

952) is an artificial sweetener. It is 30–50

times sweeter than sugar (depending on

concentration; it is not a linear relationship),

making it the least potent of the commercially used artificial sweeteners.

Some people find it to have an unpleasant aftertaste, but, in general, less so

than saccharin or acesulfame potassium. It is often used synergistically with

other artificial sweeteners, especially saccharin; the mixture of 10 parts

cyclamate to 1 part saccharin is common and masks the off-tastes of both

sweeteners. It is less expensive than most sweeteners, including sucralose, and

is stable under heating.

http://en.wikipedia.org/wiki/Sodium_cyclamate

Formula of citric acid is:

Citric acid is a weak organic acid. It is a natural

preservative/conservative and is also used to add

an acidic, or sour, taste to foods and soft drinks. In

biochemistry, the conjugate base of citric acid,

citrate, is important as an intermediate in the citric acid cycle, and therefore

occurs in the metabolism of virtually all living things.

Formula of sodium benzoate is

Sodium benzoate (E211) has the chemical formula NaC6H5CO2. It is the

sodium salt of benzoic acid and exists in this form when

dissolved in water. It can be produced by reacting sodium

hydroxide with benzoic acid. Sodium benzoate is a

preservative. It is bacteriostatic and fungistatic under

acidic conditions. It is used most prevalently in acidic foods such as salad

dressings (vinegar), carbonated drinks (carbonic acid), jams and fruit juices

(citric acid), pickles (vinegar), and condiments. It is also found in alcohol-based

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mouthwash and silver polish. It can also be found in cough medicines like

Robitussin Sodium benzoate. Declared on the product label sodium benzoate 'or

E211. because sodium benzoate will only work when the pH balance of the food

is less than 3.6. Therefore effective in most soda, vinegar, fruit juice, and mix

ingredients such as salad dressings. This addition is used to stop the fermentation

process in wine.

http://industri10yusup.blog.mercubuana.ac.id/2010/10/07/sodium-benzoat-oleh-

faisal/

Carboxymethyl cellulose (CMC) or

cellulose gum is a cellulose derivative with

carboxymethyl groups (-CH2-COOH) bound to

some of the hydroxyl groups of the glucopyranose

monomers that make up the cellulose backbone. It

is often used as its sodium salt, sodium

carboxymethyl cellulose.

http://en.wikipedia.org/wiki/Carboxymethyl_cellulose

The grapes are not only a source of vitamins A, C, B6 and folate are

good. But also other important sources of minerals such as potassium, calcium,

iron, phosphorus, magnesium and selenium.

All vitamins are very useful for maintaining a healthy body. Here are

some health benefits of grapes, as quoted by Idiva.

1. Asthma

Wine assimilatory power that can increase the water content in the

lungs. This is very good for asthmatics because it can reduce

breathing problems.

2. Antibacterial

Red wine contains a powerful antibacterial and antiviral properties, so

it can protect the body from infection.

3. Alzheimer's

Research has shown that wine can improve brain health and prevent

Alzheimer's disease. This is because wine contains resveratol, which

is a polyphenol that reduces the level of amyloidal beta peptides in

Alzheimer's patients.

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4. Breast cancer

Research also indicates that purple grape juice helps in preventing

breast cancer had significantly reduced tumor mass in the breast.

5. Constipation

Wine contains organic acids, sugars, cellulose, known as a laxative.

These benefits are very good to deal with complaints of constipation

or difficult bowel movements.

6. Fatigue

Grape juice contains instant energy. Grape juice that is rich in iron

can reduce fatigue balanced with adequate rest.

7. Heart disease

Nitric oxide levels in the blood will increase when you eat the grapes,

which are useful to prevent clotting and reduce the risk of heart

disease. Antioxidants can also stop the oxidation of LDL cholesterol

that block blood vessels.

8. Digestion

If you suffer from indigestion, you'll want to eat grapes. Wine is also

good for other stomach problems.

9. Migraine

Drinking pure grape juice without water mixture in every morning to

cure disease or migraine headaches.

10. Renal impairment

Wine can help get rid of acid in the kidneys. This means reducing the

pressure of renal impairment.

http://wolipop.detik.com/read/2011/03/06/124509/1585460/857/10-manfaat-

anggur-bagi-kesehatan

Calculate Price Making of Grape syrup :

1. Sugar : Rp 2.500,00

2. Sodium benzoate : Rp 200,00

3. Sodium siklamat : Rp 500,00

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4. Thickner / CMC : Rp 500,00

5. Electricity : Rp 1.000,00

6. Label : Rp 500,00

7. Bottle : Rp 1.000,00

8. Leaflet : Rp 1.000,00

9. Shrinkage : Rp 500,00

10. Energy : Rp 1.000,00

Total : Rp 8.700,00

Sell Price : Rp10.500,00

Profit : Rp10.500,00 – Rp 8.700,00 = Rp 1.800,00

% Profit : x 100%

: 17,14 %

VIII. CONCLUSSION

Syrup is a viscous liquid that has dissolved sugar levels are very high,

but almost notendency to precipitate crystals.

Sodium benzoate as a preservative organic functions in syrup

Sodium cyclamate which serves as a non-sugar sweeteners

Citric acid is a substance pelezat in syrup

CMC serves as a thickening ingredient that can stabilize, concentrate or

thicken food mixed with water to form a specific density

Essence serves as a substance that adds smells that cause

the syrup taste or smell like essence

The resulting syrup colored translucent yellowish

IX. BIBLIOGRAPHY

Pembuatan sirup buah.. Jakarta : Pusat Penelitian dan Pengembangan

Hortikultura, Badan Litbang Pertanian, 1989. 2 hal. (Pamplet).

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Rahardjo. Bahan-bahan tambahan pada pembuatan sirop dan minuman

ringan. Majalah Kimia, VI (16), 1979: 1-11.

Dahlan, M.A. dan Wartono. Pembuatan sirup. Bogor : Balai Besar

Litbang Industri Hasil Pertanian, Departemen Perindustrian, 1984. 5

hal.

Tanjung, A.I. Cara Pembuatan Sirup yang Baik. Majalah Kimia, V

(14/15), Desember 1978/Maret 1979: 1-4.

Kus Sri Martini dan Sri Retno Dwi Ariani. 2010.Kimia Dalam Kehidupan

Sehari-hari. Surakarta : UNS Press

http://en.wikipedia.org/wiki/Grape

X. ATTACHMENT

- One sheet of temporary report

- One sheet of leaflet

- One sheet of answer the question

Known, Surakarta, March 12th, 2012

Assistant Practicants:

1. Anang

2. Febriyani

3. Nirmala

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ANSWER QUESTION

1. Weaknesses compared to synthetic syrup, organic syrup are chemicals. When

consumed directly-menurus can lead to various diseases. Diseases such as cancer,

diabetes, and other.

2. The function of sodium siclamate is as an artificial sweetener

The function of sodium benzoate is as preservative

3. Calculate Price Making of Grape syrup :

Sugar : Rp 2.500,00

Sodium benzoate : Rp 200,00

Sodium siklamat : Rp 500,00

Thickner / CMC : Rp 500,00

Electricity : Rp 1.000,00

Label : Rp 500,00

Bottle : Rp 1.000,00

Leaflet : Rp 1.000,00

Shrinkage : Rp 500,00

Energy : Rp 1.000,00

Total : Rp 8.700,00

Sell Price : Rp10.500,00

Profit : Rp10.500,00 – Rp 8.700,00 = Rp 1.800,00

% Profit : x 100%

: 17,14 %

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