Upload
ika-jjzett
View
61
Download
0
Tags:
Embed Size (px)
Citation preview
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
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
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%
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
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
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
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
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.
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
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
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.
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
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).
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
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 %