Correction to: Food Analysis Laboratory Manual

2019 ◽  
pp. C1-C2
Author(s):  
S. Suzanne Nielsen
Keyword(s):  
Food Analysis ◽  
Laboratory Manual ◽  
Analysis Laboratory

scholarly journals Perbaikan Kualitas Buah Jambu Biji (Psidium guajava L.) Kultivar Getas Merah melalui Aplikasi GA3, sebagai Upaya Meningkatkan Daya Saing Buah Lokal

2019 ◽  
Vol 9 (1) ◽  
pp. 23
Author(s):  
NI NYOMAN ARI MAYADEWI ◽  
I MADE SUKEWIJAYA
Keyword(s):  
Quality Improvement ◽  
Food Analysis ◽  
Psidium Guajava ◽  
Agricultural Technology ◽  
Guava Fruit ◽  
Seed Content ◽  
Chemical Content ◽  
Analysis Laboratory ◽  
Number Of Seeds

Quality Improvement of Guava Fruit (Psidium guajava L.) “Getas Merah” Cultivar Through GA3 Application, as an Effort to Increase Local Fruit Competitiveness. This study aimed to improve the quality of fruit of Getas Merah guava, which reduces the content of fruit seeds by giving gibberellic acids (GA3). This research was conducted in Banjar Lawak, Bilok Sidan Village, Petang District, Badung Regency from July to November 2017. The area of guava plant used by farmers with rental system. Samples taken in the field and then analyzed at the Laboratory of Agronomy and Horticulture Faculty of Agriculture Udayana University. Analysis of chemical content of fruits carried out in Food Analysis Laboratory Faculty of Agricultural Technology Udayana University. This experiment was a one-factor experiment with GA3 concentration of six levels i.e. G0 = 0 ppm, G1 = 50 ppm, G2 = 100 ppm, G3 = 150 ppm, G4 = 200 ppm and G5 = 250 ppm. Each level of treatments was repeated 5 times.  The results showed that there was a decrease of seed content in fruit of 9.24% (GA3 of 50 ppm), 13.99% (GA3 of 100 ppm), 46.33% (GA3 of 150 ppm), 48.92% (GA3 of 200 ppm), and 65.01% (GA3 of 250 ppm) when compared to controls. In this study the treatment of several levels of concentration can reduce the number of seeds, but can not make fruit without seeds.

scholarly journals Effect of Various Blansing Treatment and Drying Temperature on Organoleptic Characteristics of Mustard Leaf Stalk Flour (Brassica juncea)

2021 ◽  
Vol 1 (1) ◽  
Author(s):  
Zendy Violita Rukmana ◽  
Ida Agustini Saidi
Keyword(s):  
Brassica Juncea ◽  
Food Analysis ◽  
Drying Temperature ◽  
Organoleptic Characteristics ◽  
Analysis Laboratory ◽  
Descriptive Method

This study aims to determine the effect of blanching method and drying temperatures on organoleptik properties of  mustard stalk flour. The study was conducted at the Development Product and Food Analysis Laboratory of  Muhammadiyah Sidoarjo University from March to May 2020 used basic descriptive method. The sample used was mustard greens stalk.  Various blanching method used without blanching, water blanching, steam blanching, and microwave blanching. Various temperature used cabinet drying at 55°C and 65 oC. The result showed there was different characteristic organoleptik of mustard stalk flour between blanching method and drying temperature. The best treatment was mustard stalk flour that used steam blanching and drying temperature 55 oC that show hedonic test of colour 3,47, texture 3,10, and aroma 2,43.

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