Syrup Processing Research Articles

Non-Destructive Evaluation of the Physiochemical Properties of Milk Drink Flavored with Date Syrup Utilizing VIS-NIR Spectroscopy and ANN Analysis.

A milk drink flavored with date syrup produced at a lab scale level was evaluated. The production process of date syrup involves a sequence of essential unit operations, commencing with the extraction, filtration, and concentration processes from two cultivars: Sukkary and Khlass. Date syrup was then mixed with cow's and camel's milk at four percentages to form a nutritious, natural, sweet, and energy-rich milk drink. The sensory, physical, and chemical characteristics of the milk drinks flavored with date syrup were examined. The objective of this work was to measure the physiochemical properties of date fruits and milk drinks flavored with date syrup, and then to evaluate the physical properties of milk drinks utilizing non-destructive visible-near-infrared spectra (VIS-NIR). The study assessed the characteristics of the milk drink enhanced with date syrup by employing VIS-NIR spectra and utilizing a partial least-square regression (PLSR) and artificial neural network (ANN) analysis. The VIS-NIR spectra proved to be highly effective in estimating the physiochemical attributes of the flavored milk drink. The ANN model outperformed the PLSR model in this context. RMSECV is considered a more reliable indicator of a model's future predictive performance compared to RMSEC, and the R2 value ranged between 0.946 and 0.989. Consequently, non-destructive VIS-NIR technology demonstrates significant promise for accurately predicting and contributing to the entire production process of the product's properties examined.

Quality Control Analysis of Dry Syrup Products in the Filling and Cramping Process using the DMAIC Method in Pharmaceutical Companies

The main factor that companies, especially pharmaceutical companies, must consider is producing quality products to compete. During the production process of Dry Syrup for pharmaceutical companies, several quality defects were found, such as Alcap loss, alcap torn, alcap scratched, alcap broken 1 ring, alcap broken2 rings, bottles without alcap, alcap dented, and underweight with the acquisition of a defect percentage exceeding the maximum company tolerance limit of 5% in the last six months, from October 2022to March 2023. This research is focused on the problem of Alcap Loss and Underweight defect types because they are thedominant defects among all defect types. The DMAIC method is used to solve and reduce product quality defect problems. The proposed improvements given are making a standardized range for setting screw knives with points on how to set screw knives and adding filling weight inspection intervals with filling weight monitoring sheets. The results of the application of improvements using the DMAIC method and the application of proposed improvements reduce product defects by 40% and increase the sigma value from 3.40 to a value of 3.84.

Innovative date syrup processing with ohmic heating technology: Physiochemical characteristics, yield optimization, and sensory attributes

The present study aimed to investigate the application of the ohmic heating (OH) technique in the production of date syrup from the date fruit of the Sukkary variety at different electric field strengths (EFS) (9, 10, and 11 V/cm). The results were compared to the conventional heating method (CH). The response surface methodology was used to optimize yield. The results showed that the time to reach the boiling point of dates and water mixture using OH was less than the CH by 80% for extracting and 900% for evaporation. In addition, the productivity of date syrup using OH at EFS of 11 V/cm was higher than the CH by 86.11%. There is no significant effect between OH at EFS of 11 V/cm and CH in moisture content, refractive index, density, TSS, and viscosity. The optimum level of EFS was 11.5 V/cm, which gave a higher yield (64.93%). OH, save consumed power and cost. The OH gave the highest scores of sensory characteristics compared to CH. Total sugars, monosaccharides, and ketone monosaccharides were detected in the date syrup, and the result was positive, while the quintuple sugars and multiple sugars were negative for all treatments. The OH reduced the cost by 85.78% compared with CH.

Heat and mass transfer in vacuum drying process of fructooligosaccharides syrup

Abstract Fructooligosaccharides (FOS) is a functional food additive. FOS syrup produced by biological methods can be easily transported, stored and used after drying. In this study, the effects of operating pressure, heating temperature and initial moisture content of FOS syrup on the drying characteristics during vacuum drying were studied. With a visual system, the state changes of the material during the drying process were recorded. The specific heat, viscosity and thermal conductivity of the FOS at different temperatures and moisture contents were measured. From the perspective of drying characteristics, the whole drying process can be divided into four periods: the increasing drying rate period AB, the first falling drying rate period BC, the second falling drying rate period CD and the third falling drying rate period DE. The heat transfer mode in AB and BC was boiling heat transfer, with the material viscosity less than 267.9 Pa·s. In CD period, the heat transfer mode was convection heat transfer with the material viscosity of 267.9 Pa·s to 501.6 Pa·s. In DE period, the material viscosity was greater than 501.6 Pa·s and did not have fluidity, and the heat transfer mode was heat conduction. A multivariate model for the convection heat transfer coefficient was obtained based on the heat balance. The maximum error between the simulation value by the model and the experimental value of the material moisture content during the vacuum drying process was 4.18 %.

Kinetics of the hydrolysis of sorghum flour with two amilaceouos enzymes

In the production process of glucose syrup, the conversion of corn starches to sugars occurs through acid or enzymatic hydrolysis. Corn has been the traditional raw material in its preparation. The use of other cereals, such as sorghum, is reported for its similar properties to corn. The objective of the work is to study the kinetic behavior in the hydrolysis of sorghum flour, using two enzymes: Bialfa-T and Glucozyme 2X in the production of syrup. The sorghum used was UDG 110. Two experimental screening designs 22 to study the effect of enzymes on sorghum flour were performed. The variables studied were: substrate concentration and enzyme concentration and as response variables reducing sugars (RS) (g/L), conversion (%) and enzymatic activity (UI). The regression models for the three response variables were significant for the Bialfa-T enzyme, while for Glucozyme 2X, only the enzymatic activity model was significant, since this enzyme acts on already transformed starches and the variable with the highest influence turned out to be the substrate concentration, followed by the enzyme concentration.

Assessing the carrying capacity of mangroves as raw materials for culinary products: Case study in Serdang Bedagai, North Sumatra, Indonesia

Abstract. Purwoko A, Susilowati A, Situmorang AI. 2023. Assessing the carrying capacity of mangroves as raw materials for culinary products: Case study in Serdang Bedagai, North Sumatra, Indonesia. Biodiversitas 24: 250-257. Many studies have focused on the ecological and socio-economic benefits of the mangrove ecosystem, yet limited information is available regarding the potential uses of non-timber products from mangroves for creative culinary products. This study aims to assess the production and carrying capacity of raw materials derived from mangrove vegetation to make processed food products using a case study from mangrove ecosystem in Kampung Nipah Mangrove Tourism Area, Sei Nagalawan Village, Perbaungan Sub-district, Serdang Bedagai District, North Sumatra Province, Indonesia. In doing so, we analyzed the species composition and abundance of mangrove vegetation to result in the production potential of raw materials used for culinary purposes. Ten mangrove species were recorded in the studied area with Acanthus ilicifolius, Rhizophora apiculata and Avicennia marina were the most important species at the seedling, sapling and tree level, respectively. The Kampung Nipah Mangrove Tourism Area utilizes three mangrove species as raw materials for food, namely A. marina, Soneratia caseolaris, and A. ilicifolius which are used as raw materials for making mangrove dodol (a sweet toffee), fruit syrup, and crackers, respectively. Based on the abundance of species used for mangrove culinary products, the abundance of A. marina and A. ilicifolius are highly available, while S. caseolaris is scarce. These results imply that the abundance of A. marina and A. ilicifolius is sufficient for dodol and crackers production, yet the abundance of S. caseolaris is not sufficient as raw material for syrup processing. Therefore, it is necessary to enrich the population S. caseolaris to support the production of mangrove syrup.

IMPACT OF CONCENTRATION POLARIZATION ON THE EFFICIENCY OF ELECTROMEMBRANE DEMINERALIZATION OF SUGAR SYRUP

The article presents the results of investigation the phenomenon of concentration polarization.
 The technological parameters of electrodialysis and electrodeionization processes at various applied voltages are presented. The results about the influence of concentration polarization on the efficiency of the electromembrane demineralization process of sugar syrup were concluded.

Optimization of extraction process of Children's Qingfei Zhisou Syrup based on pharmacodynamics

This study determined the extraction rates of indirubin in Indigo Naturalis by ethanol reflux extraction method and water extraction method. The pharmacodynamic study against cough induced by ammonia water in the mouse model and the cough induced by citric acid in the guinea pig model were performed to optimize the extraction process of the sovereign medicinal Indigo Naturalis and the whole prescription of Children's Qingfei Zhisou Syrup. The extraction rate of indirubin by the ethanol reflux method was 51.89%, and indirubin was not detected in the product of water extraction. Two samples of Children's Qingfei Zhisou Syrup prepared with different methods can prolong the incubation period of cough and suppress the frequency of coughs in pharmacodynamic experiments. In terms of prolonging the incubation period of cough, the two samples prepared with different methods had no significant difference. In terms of reducing the frequency of coughs, the high-dose Five kinds of ethanol extracts such as indigo naturalis and three kinds of water extracts such as gypsum had better effect against the citric acid-induced cough of guinea pigs than other samples(P<0.05). The extraction rate of indirubin in Children's Qingfei Zhisou Syrup sample prepared with ethanol was higher than that with water. The two samples of Children's Qingfei Zhisou Syrup prepared with the two methods showed good antitussive effects. The sample prepared with 5 ingredients(including Indigo Naturalis) extracted with ethanol and 3 ingredients(including Gypsum Fibrosum) extracted with water had better alleviation effect on the citric acid-induced cough of guinea pig than the whole water extract sample. In conclusion, the optimum extraction scheme is ethanol extraction for 5 ingredients including Indigo Naturalis in combination with water extraction for 3 ingredients including Gypsum Fibrosum, and the Children's Qingfei Zhisou Syrup produced in this manner has better antitussive efficacy.

An Optimization Study for Laboratory Scale Production of Glucose Syrup from Potato, Wheat and Maize Starch

Glucose syrup is a valuable food ingredient produced by the hydrolysis of starch preferrably from maize. In this study, small-scale production process of glucose syrup from wheat, maize and potato starches was investigated. Two-step ezymatic hydrolysis using α–amylase and amyloglucosidase for liquefaction and saccharification, respectively, was analyzed based on the glucose content of a final product. The optimization of conditions was conducted with different initial amount of starch, different amount of enzymes and reaction time. Starch slurries at 30% were hydrolzed into smaller dextrins by 0.0002% (mL/g, venzyme /wstarch) α–amylase for 2 hours and further hydrolyzed into glucose by 0.0002% (mL/g, venzyme /wstarch) amyloglucosidase for 48 hours optimally. These process conditions yielded glucose syrups with dextrose equivalent (DE) values of 97.04, 97.27 and 95.34% and dry matter content of 84.30, 78.30 and 82.37% from wheat, maize and potato starches, respectively. It was concluded that starch from different biological origins offered promising raw materials for the enzymatic production of glucose syrup wih high DE value at optimum conditions.

Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm (Borassus flabellifer Linn.) Syrup.

Simple SummarySyrup, a concentrated solution of sugar, is widely used as a sweetener for beverages, foods, and medicines. Palmyra palm syrup is a popular product in Asian countries. Palmyra palm syrup not only provides sweetness to products but also improves food color, aroma, and taste. Palm syrup processing is simple: heating to evaporate water until the total soluble solid reaches 70° Bx. Traditional palmyra palm syrup processing is quick, simple, and low cost and does not require a machine. The disadvantages of palmyra palm syrup are its sensory properties such as dark color, lack of transparency, and it garners less interest than other syrups. Improving the quality of palmyra palm syrup requires increasing the syrup concentration under vacuum condition or using a membrane filter, or both. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02–14.95 mg/100 g). This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics.Palmyra palm syrup, produced from Borassus flabellifer flowers’ sap, is rich in nutrients and minerals and has unique flavors. This study evaluated the in vitro antioxidant activity, physicochemical characteristics, and Maillard reaction products of palmyra palm syrup prepared by thermal and ultrafiltration processes. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02–14.95 mg/100 g). The radical scavenging activity of 2,2-diphenyl-1-1 picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) in palmyra palm syrup with thermal process was higher than with ultrafiltration. This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics.

Identification of a thermostable cellobiose 2-epimerase from Caldicellulosiruptor sp. Rt8.B8 and production of epilactose using Bacillus subtilis.

Epilactose, a potential prebiotics, was derived from lactose through enzymatic catalysis. However, production and purification of epilactose are currently difficult due to powerless enzymes and inefficient downstream processing steps. The encoding gene of cellobiose 2-epimerase (CE) from Caldicellulosiruptor sp. Rt8.B8 was cloned and expressed in Escherichia coli BL21(DE3). The enzyme was purified and it was suitable for industrial production of epilactose from lactose without by-products, because of high kcat (197.6s-1 ) and preferable thermostability. The Rt8-CE gene was further expressed in the Bacillus subtilis strain. We successfully produced epilactose from 700 g L-1 lactose in 30.4% yield by using the recombinant Bacillus subtilis whole cells. By screening of a β-galactosidase from Bacillus stearothermophilus (BsGal), a process for separating epilactose and lactose was established, which showed a purity of over 95% in a total yield of 69.2%. In addition, a mixed rare sugar syrup composed of epilactose and d-tagatose was successfully produced from lactose through the co-expression of l-arabinose isomerase and β-galactosidase. Our study shed light on the efficient production of epilactose using a food-grade host expressing a novel CE enzyme. Moreover, an efficient and low-cost process was attempted to obtain high purity epilactose. In order to improve the utilization of raw materials, the production process of mixed syrup containing epilactose and d-tagatose with prebiotic properties produced from lactose was also established for the first time. © 2021 Society of Chemical Industry.

Effect of electron beam irradiation on physicochemical properties of corn starch and improvement of enzymatic saccharification of corn starch at high concentration (45%)

AbstractCornstarch was irradiated under different doses of electron beam radiation (0–5.4 kGy), and the physicochemical properties of starch were analyzed. The dextrose equivalent (DE) values, which is a representative indicator of saccharification in the sugar production process, was measured after the EBI pre‐treated cornstarch at high concentration (45%, wt/wt) was hydrolyzed by thermostable α‐amylase and glucoamylase. The reducing sugar content of the cornstarch markedly increased with increasing irradiation dose. In addition, reduced transmittance, flexural vibration of chemical bond, the viscosity, and the relative crystallinity decreased with increasing irradiation dose. Scanning electron microscope (SEM) showed that the penetrating pinholes and pits were observed on the surface of irradiated cornstarch granules. After being hydrolyzed by thermostable α‐amylase and glucoamylase, slurry of cornstarch EBI pre‐treated at dose of 4.32 and 5.4 kGy exhibited the low viscosity values and high dextrose equivalent (DE) values. The resulting low viscosity values and high dextrose equivalent (DE) values slurry from EBI pre‐treated cornstarch have potential for use in syrup industry.Practical ApplicationsThe slurry made from EBI pre‐treated cornstarch at the concentration of 45% (wt/wt)exhibited a rather low viscosity values and high dextrose equivalent (DE) values compared with that of the slurry (45% wt/wt)made from the non‐EBI pre‐treated cornstarch. Therefore, the use of starch modified by electron beam irradiation treatment could lead to reduce corn syrup processing costs. Corn syrup is an important raw material of bakery industry. The reduction of its production cost is of great significance for stabilizing the market price of bakery food and promoting the coordinated development of bakery industry.

Minimizing adsorbent requirements using multi-stage batch adsorption for malachite green removal using microwave date-stone activated carbons

Microwave and thermal treatment methods have been applied in order to produce two derived active carbons using waste date pits/stones from a date syrup processing plant. The adsorption properties of the two products have been tested for the adsorption of the toxic Malachite Green dye, which is commonly applied in the textile and plastics industry. Equilibrium isotherms were determined by experiment and evaluated using six isotherm correlations. The optimum fitting correlation for the thermally treated product was the Langmuir-Freundlich isotherm and for the microwave product was the Redlich-Peterson. The surface areas of the thermal product and the microwave product were 669.3 m2/g and 1123 m2/g respectively; and maximum malachite green adsorption capacities were 58 mg/g and 98 mg/g respectively. A two-stage batch adsorber model has been developed to optimize the two-step adsorption process to adsorb malachite green and minimize the amount of adsorbent, and therefore adsorbent cost, used for both thermal treated and microwave treated date stones. The output applications include the minimum total adsorbent for designing various percentages dye removal based on various effluent discharge concentrations and various initial dye concentrations.

Framework of life cycle assessment on nutmeg syrup processing

This study aimed to design the life cycle assessment (LCA) framework on two methods of the nutmeg syrup production process. The difference between those two ways based on how to eliminate tannin in nutmeg flesh, namely: using a salt solvent and albumin. There are three environmental impacts considered in the framework: gas emissions, noise levels, and human energy consumptions. Nutmeg syrup processing has a long process that each step consists of several activities which require resources, including humans, raw materials, water, energy, machine, and tools. The environmental impact needs to be measured for the sustainability of the industry. The stages carried out in this study, including field observations, data collections, establishing LCA framework based on ISO 14044 involving defining goal and scope, identifying inventory analysis, assessing environmental impacts, recommendations for reducing environmental impacts. This LCA framework can be used as the basic to carry out LCA on nutmeg syrup production. A decision-maker can use that LCA result to choose the best production process to reduce environmental impact so they can produce an environmentally sustainable industry.

Simulink models of technological systems with perfect mixing and plug-flow hydrodynamics

The dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics are based on the systems of algebraic and differential equations that describe a change in the basic technological parameters. The main difficulty in using such models in MathWorks Simulink™ computer simulation systems is the representation of ordinary differential equations (ODE) and partial differential equations (PDE) that describe the dynamics of a process as a MathWorks Simulink™ block set. The study was aimed at developing an approach to the synthesis of matrix dynamic models of elements of technological systems with perfect mixing and plug-flow hydrodynamics that allows for transition from PDE to an ODE system on the basis of matrix representation of discretization of coordinate derivatives. The process of synthesis of the dynamic matrix mathematical model was considered by the example of a sugar syrup cooler, the quality indicator of the finished product are selected as sucrose crystals and their portion in the total volume of caramel mass. Taking into account the dependence of syrup viscosity on temperature, thermal effects as a result of the process of crystallization of sucrose from syrup, design features of a typical caramel machine made it possible to clarify the dynamics of the process of syrup cooling. The model developed with this approach allows to obtain real-time estimates of temperatures at the outlet of the cooler, which makes it possible to study the dynamics of the technological process and synthesize the control system. The presented approach allows to implement mathematical models of ideal reactors in Simulink system and to move to matrix ordinary differential equations, which makes it possible to convert them into Simulink blocks. The approach is also applicable to other models of ideal reactors, which allows to form libraries of typical ideal reactors of Simulink system for synthesis of heat and mass exchange equipment. The proposed approach significantly simplifies the study and modernization of the current and the development of new technological equipment, as well as the synthesis of algorithms for controlling the processes therein.

Filtration of stored thick juice for the syrup campaign

Extraction of sucrose from sugarbeet for sugar production on an industrial scale can be divided into two distinct types of operations: beet processing (operation of the entire factory) and syrup processing (operation of the sugar house only). During the beet harvesting campaign thick juice is stored in large tanks for subsequent processing in the syrup campaign. It is good practice to filter the thick juice prior to storage for removal of microbes and insolubles. More importantly is filtration of the thick juice during the thick juice campaign for food safety and to remove any solids that have precipitated during storage for sugar quality. This is normally done using a filter aid to ensure filtration to below 5 µm is achieved. The use of a filter aid is not ideal due to health concerns and the risk of causing sugar quality issues if filter aid is carried forward with the syrup. A filtration system designed to operate without the use of a filter aid was therefore trialed at one of the Tereos factories in France. Standard liquor from storage tanks were filtered through 14–25 µm filter material during the 2018 thick juice campaign. Operational and sugar quality results are discussed.

Multi Responses Optimization for the Sugar Content and Microbial Impurities of Carrot Syrup

Carrots are one type of agricultural products with large quantities in Indonesia. One of the carrot based products is carrot syrup. To determine the optimal process and composition of the carrot syrup, design of experiment using Taguchi method was carried out. This research have focused to optimize the carrot syrup with multiple quality using multi response Taguchi method based on the average quality losses. The quality dimension used are the sugar content and microbial impurities of the carrot syrup. The two quality dimensions have different responses, larger the better for sugar content and smaller the better for microbial content mold and yeast. The parameters determined to optimize the product quality dimensions are the duration of heating and the amount of sugar. The result of the optimal process and composition of carrot syrup is the duration of heat for 30 minutes and the amount of sugar of 210%.

Determining the priority level of suppliers by using AHP and TOPSIS

The selection of suppliers by any company is important as a wise effort to get a smooth supply of raw materials to meet its needs from time to time. The selection and determination of sugar suppliers is important for PT MM as a syrup processing company that sometimes suffers from a shortage of sugar as raw material. This raw material is sometimes not available in sufficient quantities and causes disruption of production activities and failure to achieve production targets. While the company does not want to keep a stock of raw materials to meet the needs for a long time. This company prefers regular supply from time to time. Therefore the company must be selective in choosing the best actual suppliers that will become the company’s partners in the future. Selection is done by using five criteria, namely price, quality, delivery, service and warranty. The five criteria are then outlined in 14 sub-criteria. The company should select some of the right suppliers by trying to use available selection methods such as AHP methods and TOPSIS. AHP method can be implemented to determine the order of criteria used in supplier assessment, and TOPSIS to rank suppliers by using weighted criteria.

Maltose syrup residue as the substrate for Monascus pigments production

Abstract The objective of this study was to determine the effect of pH on the growth rate and production of pigments by Monascus ruber from maltose syrup residue as a substrate. The cultivations were carried out in solid and submerged media under different pH conditions. The highest radial growth rate occurred when the Monascus ruber was cultivated at pH 6.5 and the production of yellow pigments occurred at low pH values (2.0 and 2.5), whereas the production of orange pigments occurred at pH 3.0 and 3.5 and that of red pigments when the fungus was cultivated above pH 4.0. The results showed that the pH value had a significant influence on the radial growth rate and production of pigments, and especially on the profile of yellow, orange and red pigments when cultivated in a medium containing maltose syrup. Maltose syrup was shown to be a potential substrate for the production of pigments by Monascus ruber, potentiating the use of byproducts from the syrup processing industry to produce microbial pigments.

PENERAPAN TEKNOLOGI EKSTRAKSI FASA CAIR-GAS PADA PENGEMBANGAN PRODUK BERBASIS JERUK KALAMANSI

Community Service Activity ( CSA ) of the application of science and technology entitled Application of Liquid-Gas Phase Extraction Technology on Development of Kalamansi - Orange - Based has been completed. This activity aims to implement gas-liquid extraction technology, namely steam distillation in extracting essential oils from residues of Kalamansi orange syrup processing, providing knowledge and ways to process Kalamansi orange essential oil into products which have economic value in addition to syrup. It was carried out with the target audience , namely Bhakti Nusa Production Unit in SMKS 16 Bengkulu . It is done to help the production unit to develop Kalamansi-based products by utilizing residues produced by syrup which is rich in essential oils. The products produced on the CSA of the application of science and technology include aromatherapy candles, air freshener gels, anti-mosquito lotions and Bay Tat cakes of Kalamansi jam. The product produced is more widely informed through the socialization activity that received a response and enthusiasm from the audience. Products of CSA of t he application of science and technology are expected to be a superior product from the Bhakti Nusa Production Unit of SMKS 16 Pharmac y as well as to be a top-quality product of the pride of Bengkulu C ity with high economic value. Keywords : Extraction, Liqiud-Gas, Kalamansi, Essential oil