Judul: Kajian Pembuatan Teh Celup Dengan Daun Pegagan (Centella Asiatica L. Urban)
Abstrak: Trend of back to nature has been widely developed in the world. One of the products from crop gotu kola is an herbal tea. Herbal tea contains powerful herbs for health. Packaging form of bags has been made to increase the added value of gotu kola tea. Tea bags are packaged processed food products in the packaging bag made from filterpaper that can be presented instantly and quickly. Gotu kola plant contains many chemical substances that useful to human’s health. Gotu kola can be clean the toxins blood from the body,improve digestive disorders and delay wrinkles. In addition it can helpimprove stamina, memory, mentally, and also help balancingthe energy levels, decrease symptoms of stress and depression. The active agent of this plant can also increase IQ, mental ability, such as mentally weak disorder in children. Making gotu kola tea bags in this study consisted of two types, namely sweet type and non sweet type, stevia is used to be sweetener. Through organoleptic test, panelist were asked to express they response to several tests of taste, aroma and color of a tea bag steeping of gotu kola. The results of analytical of chemical praresearch for raw materials of herbal tea ie gotu leaves, green tea leaves, citrus leaves and stevia leaves showed that the water content range ie 5,88-7,43 % w / w (SNI: max 8 % w / w) ash content, ie 4,65 - 5,76 % w / w (SNI: max 8 % w / w); and fiber content, ie 10,23 - 12,74 % w / w (SNI: max 16 % w / w). But all of the samples do not follow the standard of ISO, in terms of water soluble ash content, ie 35,63-41,22 % w / w (SNI min 45 % w / w). Results of quality analysis from all the selected samples showed that all of the samples have been met with SNI, which are not torn after soaking for about 15 minutes both cold water and hot water. Based on the results of statistical calculations can be obtained that the panelists preferred formulation for non sweet type is to the G formula, the composition are from 20% grams of gotu kola ; 60% of green tea; and 20% of citrus leaves. Where as for sweet type is preferred to the D formula, the composition are from 42,86% of gotu kola; 28,57% of green tea; 14,285% of citrus leaves; and 14,285% of stevia.
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Judul: Pembuatan Minuman Teh Hijau dalam Botol dengan Penambahan Ekstrak Klorofil Daun Suji (Pleomele angustifolia N. E. Brown) dan Evaluasi Mutunya selama Penyimpanan
Abstrak: Green tea is the most famous health drink in the world. Polyphenolic compounds contained in green tea have many usages, so that also with suji leaf (Pleomele angustifolia). Production of green tea drink with the addition of chlorophyll extract of suji leaf was increased its antioxidant content. The objective of this research was established the formulation of green tea drink product which combined with chlorophyll extracts from suji leaf, the long time of heating process, and the shelf life of drink product. The storage evaluate had been performed by ASLT (Accelerated Shelf Life Testing) method or acceleration method which was applied Arrhenius model with zero reaction orde and one reaction orde. This research had been done by two steps including preliminary research and main research. The experiment reported the best resulted of chlorophyll content analyze and antioxidant activity on chlorophyll extracts was performed at Cu2+ with 0 ppm concentration, therefore no addition Cu2+ on the chlorophyll extract drink. The best combination of tea amount and boil water at 85˚C to phenol total analyze and antioxidant activity was identified on 1.25: 100 (w/v). The formulation of ingredient consist of refined sugar 12 % (w/v), sitric acid 0,018 % (w/v), CMC 0,05 % (w/v), green tea 1,25 g/100 ml water, and chloropyll extract (10; 20; 30) ml/100 ml for each product. The first, second, and third sample were indicated 2.9; 2.9; and 2.9 for flavor score, 3.6; 3.5; and 3.4 for taste score, 3.5; 3.2; and 3.1 for color score; 3.6; 3.3; and 3.2 for overall score of organoleptic test. Organoleptic test had shown no significant effect. The experiment reported the best resulted of antioxidant activity was performed at third sample. The total bacterial analysis indicated that both of them period was described the value of Standard Plate Count < 2.5 x 102 colony/ml. The variable of ASLT (Accelerated Shelf Life Testing) was used including antioxidant activity value for sample which was sterilized until 10 min have shelf life 223 days at 25 oC respectively and in 15 min have shelf life 235 days at 25 oC respectively. Therefore the sterilization time was using sterilization 15 min than 10 min caused the shelf life was a long time. Based on the experiment indicated the optimal combination value of green tea to boil water was 1.25: 100 (w/v) at 85 oC. It also known the best ingredient formulation were refined sugar 12 % (w/v), sitric acid 0,018 % (w/v), CMC 0,05 % (w/v), green tea 1,25 g/100 ml water, and chloropyll extract 30 ml/100 ml to product based on organoleptic test and antioxidant activity. The sterilization processed of product for 15 min with 121 oC was better than product which was sterilized for 10 min with 121 oC.
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Judul: Heisenberg Uncertainty of Double SlitSystem Based on Budiyono-Rohrlich Quantum Statistics Model
Abstrak: Interpretasi kuantum dikembangkan untuk memaknai secara fisis dengan jelas bagaimana suatu dinamika pada sistem mikroskopis yang dijelaskan dengan teori-teori kuantum, seperti interpretasi Copenhagen yang mendeskripsikan sistem kuantum sebagai suatu keadaan yang dideskripsikan dengan fungsi gelombang yang berisikan bagaimana peluang keadaan suatu sistem. Interpretasi kuantum juga bisa dibawa dari suatu sistem klasik seperti pada model statistika-kuantum Budiyono-Rohrlich yang menjelaskan bagaimana dinamika kuantum berhubungan dengan sistem klasik dengan penerapan statistika pada model Hamiltonian sistem. Fungsi distribusi dapat mendeskripsikan bagaimana suatu sistem terdistribusi pada suatu ruang pada pandangan klasik namun untuk sistem kuantum fungsi distribusi adalah peluang dari sistem tersebut. Sistem klasik dan kuantum juga dipisahkan berdasarkan pada ketidakpastian Heisenberg tentang suatu pengukuran yang tidak bisa secara sekaligus dilakukan bersamaan. Model statistika-kuantum Budiyono-Rohrlich membawa suatu sistem klasik menjadi sistem kuantum dengan dua aksioma yaitu hukum kekekalan energi rata rata dan konservasi rapat probabilitas. Sistem klasik yang didefinisikan akan diatur dengan menambahkan dua variable matematis berupa ontic extensions dan epistemic restrictions dimana kedua variabel ini yang akan menghubungkan bagaimana sistem klasik bisa diubah menjadi sebuah sistem kuantum. Dua variabel matematis tadi membuat sebuah sistem bisa diperlihatkan ketidakpastiannya lewat perhitungan simpangan rata-rata dan hasilnya akan selalu memenuhi ketidakpastian Heisenberg
Keyword: fungsi distribusi, model Budiyono-Rohrlich, ontic extension, epistemic restriction, ketidakpastian Heisenberg