scholarly journals Comparison of the effect of freezing on the quality of ‘nam dokmai” mango fruit

2018 ◽  
Vol 192 ◽  
pp. 03027
Author(s):  
Suwicha Prakobsang ◽  
Pimpen Pornchalermpong
Keyword(s):  
Core Temperature ◽  
Total Soluble Solid ◽  
Freezing Rate ◽  
Drip Loss ◽  
Mango Fruit ◽  
Air Blast ◽  
Before And After ◽  
Soluble Solid ◽  
Vacuum Freezing

This study evaluated effect of freezing methods on freezing rate and physical qualities of mango flesh before and after thawing. The method of freezing included still air freezing (at -20°C), air blast freezing (at -35°C, velocity 3 m/sec) and Air Blast Combined Vacuum Freezing (at -40°C, were configured core temperature 2 level is -5°C and -10°C) until the temperature reaches -20°C. The frozen flesh were thawed and evaluated for drip loss, pH, total soluble solid, colour, texture (firmness and %firmness decrease). The results showed that Air Blast Combined Vacuum Freezing (-5°C) Quality of mango frozen after thawing did not show significant effect on pH and total soluble solid of fresh mango. The frozen mango had highest lightness (L*) and the total colour differences (ΔE) had lowest and can maintain the maximum. Therefore, it's possible to introduce air blast combined vacuum freezing techniques applied to frozen mango industry as a result of significant increases freezing rate.

scholarly journals Pendugaan Umur Simpan Jeruk Siam (Citrus nobilis var. microcarpa) Berdasarkan Kandungan Vitamin C Menggunakan Persamaan Arrhenius

2016 ◽  
Vol 1 (1) ◽  
pp. 1077-1086
Author(s):  
Niken Wahyuningsih ◽  
Ratna Ratna ◽  
Zulfahrizal Zulfahrizal
Keyword(s):  
Vitamin C ◽  
Arrhenius Equation ◽  
Storage Temperature ◽  
Total Soluble Solid ◽  
Organoleptic Test ◽  
Soluble Solid

Abstrak.Menganalisis mutu selama penyimpanan dapat dilakukan dengan mengendalikan kondisi penyimpanan tertentu serta menduga laju penurunan mutu yang terjadi. Penelitian ini bertujuan untuk menduga umur simpan jeruk siam berdasarkan laju penurunan vitamin C selama penyimpanan menggunakan persamaan Arrhenius. Jeruk siam segar disimpan dengan variasi suhu yaitu suhu 10⁰C, 15⁰C, dan 28⁰C. Analisis dilakukan 3 hari sekali hingga panelis menolak dengan parameter susut bobot, tingkat kekerasan, total padatan terlarut (TPT), vitamin C, dan uji organoleptik yaitu warna, aroma, tekstur, rasa, dan penerimaan keseluruhan. Hasil penelitian diperoleh persentase susut bobot pada suhu 10⁰C dan suhu 15⁰C yaitu 11,57 % pada penyimpanan hari ke- 12. Tingkat kekerasan tertinggi pada suhu penyimpanan 10 ⁰C yaitu 2,09 Kg/cm2. Suhu 15 ⁰C mengalami kenaikan total padatan terlarut paling tinggi hingga 9,70% brix. Uji organoleptik penyimpanan terbaik pada suhu 15 ⁰C dengan lama penyimpanan hingga hari ke- 12, warna, tekstur, aroma, rasa dan penerimaan keseluruhan skornya yaitu 4,28, 4,05, 3,76, 4,50 dan 4,10. Umur simpan jeruk siam pada suhu 10⁰C umur simpannya 15 hari, suhu penyimpanan 15⁰C umur simpannya 14 hari, Suhu  28⁰C umur simpannya 13 hari. Penelitian ini didapatkan model pendugaan laju penurunan mutu jeruk siam selama penyimpanan yaitu k = 30.01808 e-777.54(1/T). Abstract. Analyzing the quality during storage could be done by controlling the storage as well as suspecting the rate of decrease the quality. This research aim to presume the life of siamese orange based on the rate of vitamin C decrease during the storage by using Arrhenius equation. The fresh siamese oranges with variety of storage temperature were 10 0C, 15 0C, and 28  0C. Analysis done in 3 days until the panelist refected to the shrinkage of weight, the level of solid, total soluble solid (TSS), Vitanin C, and organoleptic test such as colour, aroma, texture, taste, acceptance in a whole. From the result it is obtained the percentage of shrinkage weigh of temperature at 10 0C and at 15 0C  was 11,57 % in the storage of day 12. The highest level of solid was on temperature at 10 0C was 2,09 kg/cm2. On the temperature 15 0C it has the total soluble solid up to 9,70b% brix. The best organoleptic test storage was on temperature 15 0C with in 12 days of storage, the highest colour, aroma, texture, taste, and acceptance in a whole score was 4,28, 4,05, 3,76, 4,50 and 4,10. The siamese orange life storage on temperature 10 0C could be storage for 15 days, on temperature 15 0C could be storage for 14 days, on temperature 28 0C could be storage for 13 days. The reseach found out that the persume of decreasing the quality of siamese orange duringstorage was k = 30.01808 e-777.54(1/T).

Study on Different Maturity on Maintaining Quality and Prolonging Storage Life of Kiwifruit

2013 ◽  
Vol 411-414 ◽  
pp. 3174-3177 ◽  
Author(s):  
Yu Long Ding ◽  
Ling Min Shen ◽  
Dan Zhou Liu ◽  
Min Wang ◽  
Xi Hong Li
Keyword(s):  
Respiratory Rate ◽  
Acid Content ◽  
Storage Life ◽  
Total Soluble Solid ◽  
Postharvest Physiology ◽  
Titratable Acid ◽  
Soluble Solid

The effects of 1-MCP treatment on postharvest physiology and quality of kiwifruits with four different maturities were studied. Different maturities of kiwifruits were treated with1-MCP (0.5μL L-1) at 20°C for 24 hours, then stored at 0±0.5°C. Results showed that the fruit whose firmness of 11.5 kg cm-2 kept a slower respiratory rate, higher firmness, and more stable total soluble solid and titratable acid content during the end of the storage compared with other different maturity.

scholarly journals PENGEMBANGAN MINUMAN TEH HITAM DENGAN DAUN KELOR (MORINGA OLEIFERA L) SEBAGAI MINUMAN MENYEGARKAN

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Yessy Friskilla ◽  
Rahmawati Rahmawati
Keyword(s):  
Analysis Of Variance ◽  
Moringa Oleifera ◽  
Black Tea ◽  
Total Dissolved Solids ◽  
Total Soluble Solid ◽  
Test Results ◽  
Dissolved Solids ◽  
Know How ◽  
Soluble Solid

Minuman teh merupakan minuman yang digemari hampir semua golongan umur karena selain memberikan efek menyegarkan juga mempunyai manfaat kesehatan. Saat ini pemanfaatan daun kelor sebagai produk makanan minuman karena manfaatnya yang baik untuk kesehatan sedang berkembang. Berdasarkan hal tersebut, maka dibuat pengembangan minuman teh hitam dengan daun kelor. Untuk mengetahui mutu teh hitam daun kelor, maka dibuat berbagai formulasi. Tujuan penelitian untuk mengetahui bagaimana pengaruh formulasi daun kelor dan teh hitam terhadap mutu teh yang dihasilkan. Formulasi  daun kelor dengan teh hitam, yaitu 75:25, 80:20, 85:15, 90:10, 95:5. Data dianalisis dengan analisis varian (ANAVA). Jika hasil uji ANAVA menunjukkan perbedaan nyata maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan formulasi daun kelor dengan teh hitam berbeda nyata (α = 0,05) terhadap kekentalan, kadar karbohidrat, total padatan terlarut, kadar tanin, warna dan rasa secara organoleptik. Formulasi teh daun kelor teh hitam 85:15 paling disukai. Minuman  ini berwarna  coklat, beraroma agak langu, dan berasa agak sepat, dengan kekentalan 1,90 cP, kadar air 3,21%, abu 7,51%, lemak 1,12%, protein 8,68%, karbohidrat 8,02%, pH 7,18, total padatan terlarut 5,31% dan kadar tanin 3,89 ppm. Disarankan untuk membuat teh hitam daun kelor dalam bentuk teh celup sehingga penyajiannya menjadi lebih cepat, mudah dan praktis.Kata kunci : teh hitam, daun kelor, minuman menyegarkan AbstractTea is a favorite drink from children to adults because tea provides a refreshing effect and health benefits. Currently the utilization of Moringa leaves as a food or beverage product is growing because of its good benefits for health. Based on this, then made the development of black tea drinks with moringa leaves. To determine the quality of black tea with moringa leaves, then made various formulations products. The purpose of this research is to know how the effect of leaf and black tea formulation on the quality of tea produced. Moringa leaf formulation with black tea, which are 75:25, 80:20, 85:15, 90:10, 95: 5. Data were analyzed by analysis of variance (ANAVA). If the ANAVA test results showed that there are significantly differences, then proceed with Duncan test. The results showed that moringa leaves with black tea formulation were significantly different (α = 0,05) to viscosity, carbohydrate, total soluble solid, tannin contents, color and taste organoleptically. The moringa leaves and black tea formulation 85:15 is most preferred. This drink is brown, slightly flavored and slightly bitter, with 1.90 cP thickness, 3.21% moisture, 7.51% ash, 1.12% fat, 8.68% protein, 8.02 carbohydrates % contents, pH 7.18, total dissolved solids 5,31% and tannin 3,89 ppm. It is advisable to make black tea moringa leaves in the form of tea bags. It will becomes faster, easier and practical when consumed.Keywords : black tea, moringa leaves, formulation 

scholarly journals Instrumental meat quality characteristics associated with aged m. longissimus thoracis from the four Canadian beef quality grades

2016 ◽  
Vol 96 (2) ◽  
pp. 143-153 ◽  
Author(s):  
Jose Puente ◽  
Saranyu S. Samanta ◽  
Heather L. Bruce
Keyword(s):  
Meat Quality ◽  
Shear Force ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Drip Loss ◽  
Beef Quality ◽  
Before And After ◽  
Sources Of Variation ◽  
Plot Design

Canadian beef is quality graded to characterize the potential eating quality of the cooked product. Instrumental meat quality characteristics of 48 m. longissimus thoracis (LT, rib eye) from four Canadian beef grades (Canada A, AA, AAA, and Prime, n = 12) before and after an additional 14-d aging were compared using a split plot design with grade, aging, and their interaction as fixed sources of variation. Mean percentage intramuscular fat was greatest in Canada Prime muscle and least in Canada A and AA muscles (P < 0.0001), whereas mean percentage drip loss was lower in Canada Prime muscle than in muscle from all other grades (P = 0.0348). Canada Prime and AAA muscles were redder and yellower than muscles from other grades even after aging (P < 0.03), which may be associated with increased fat content and indicative of accelerated myoglobin oxidation and increased myoglobin oxygenation. Shear force was not different among the Canada grades, although the differences between Canada AA cooked beef LT and that of Canada Prime and AAA carcasses approached significance (P = 0.0993). Results indicated that Canada quality grades did not differentiate beef on cooked product tenderness, substantiating that muscle compositional characteristics alone define beef grade advantages.

scholarly journals Pengukusan untuk Menurunkan Gejala Chilling Injury dan Mempertahankan Mutu Buah Pisang Nipah

2020 ◽  
Vol 16 (3) ◽  
pp. 116
Author(s):  
Nurhayati Hamzah ◽  
NFN Assrorudin
Keyword(s):  
Low Temperature ◽  
Chilling Injury ◽  
Total Soluble Solid ◽  
Injury Index ◽  
Low Temperature Storage ◽  
Climacteric Fruit ◽  
Soluble Solid ◽  
Index Weight ◽  
Temperature Storage

<p>Buah pisang nipah termasuk buah klimakterik yang  pematangannya akan berlangsung cepat jika disimpan pada suhu ruang. Penyimpanan suhu rendah merupakan salah satu teknik memperpanjang umur simpan buah pisang namun dapat menyebabkan  kerusakan berupa pencokelatan kulit buah yang dikenal sebagai salah satu gejala <em>chilling injury</em>. Penelitian ini bertujuan untuk mendapatkan informasi tentang pengaruh pengukusan dalam menurunkan gejala <em>chilling injury </em>serta mempertahankan mutu buah pisang nipah yang disimpan pada suhu rendah. Percobaan dilakukan menggunakan  rancangan acak lengkap dengan empat perlakuan dan tiga ulangan. Perlakuan terdiri dari pengukusan pada suhu 42oC selama 15 menit, 48oC selama 10 menit, 100oC selama 30 detik dan tanpa pengukusan. Parameter pengamatan terdiri dari indeks <em>chilling injury</em>, susut bobot, kekerasan buah dan total padatan terlarut. Hasil penelitian menunjukkan perlakuan pengukusan dapat mengurangi gejala <em>chilling injury </em>dan dapat mempertahankan buah pisang selama 15 hari penyimpanan. Pengukusan pada suhu 100oC selama 30 detik merupakan perlakuan terbaik. Perlakuan pengukusan tidak menurunkan kandungan total padatan terlarut dan berpengaruh tidak nyata terhadap peningkatan susut bobot serta penurunan kekerasan buah pisang nipah.</p><p> </p><p><strong>Steaming to Reduce the Symptoms of Chilling Injury and Maintaining Quality of  Banana CV. Nipah</strong></p><p>Nipah banana is a kind of climacteric fruit which is the ripening can be faster if its storage at room temperature. Low temperature storage is a way to prolong shelf-life but can caused peel browning, known as chilling injury symptom. This study was aiming to get information about steaming decreased chilling injury symptom and maintaining nipah banana quality at low temperature. The experiment was arranged in a randomized complete design with 4 treatments and 3 replication. Nipah bananas were steamed at 42oC 15 minutes, 48oC 10 minutes, 100oC 30 seconds and unsteamed. Chilling injury index, weight lost, firmnes and total soluble solid were measured. The result showed that steaming treatments decreased chilling injury symptom and maintained Nipah banana until 15 days storage. Steaming on 100oC,30 seconds was more effective to alleviate chilling injury symptom than others. No significant effect were found on weight loss, firmness and total soluble solid.</p><p><strong><br /></strong></p>

scholarly journals Evaluation of Wine Purpose Varieties of Grapes under the Environmental Condition of Malwa Plateau

2020 ◽  
pp. 98-107
Author(s):  
S. R. Anjanawe ◽  
I. S. Naruka ◽  
Asheesh Sharma ◽  
Pradeep Mishra
Keyword(s):  
Confidence Interval ◽  
Separation Method ◽  
Total Soluble Solid ◽  
Percent Confidence Interval ◽  
Environmental Condition ◽  
Treatment Performance ◽  
Soluble Solid ◽  
Different Characteristics

The quality of wine totally depends on the variety of grape. Grapes are unique among fruits. Ripe, they contain sufficient sugar and an appropriate amount of acid so that when they ferment enough alcohol is produced to make a palatable wine that is protected against imminent spoilage. In present investigation experiment was carried during 2014 to 2016 for 3 year. Treatment performance was observed using Tukey’s mean separation method in 95% percent confidence interval. Under this experiment grape ten variety tested under different characteristics. From the result it is found that number of mature and fruitful cane maximum found in Shiraz variety 39.61 and 22.05. Total soluble Solid (TSS) and acidity is important aspect for wine preparation. Minimum TSS and acidity was found in Shiraz variety 0.62 and 18.5. Highest yield variety was recorded in Grenache. From the study, it is observed that performance of Shriraz variety is most suitable for wine preparation in Malwa plateau.

scholarly journals Effects of transplanting time on the yield and quality of onion (Allium cepa L.)

2020 ◽  
Vol 5 (3) ◽  
pp. 247-253
Author(s):  
M.A. Khan ◽  
M.M. Rahman ◽  
R. Sarker ◽  
M.I. Haque ◽  
S.N. Mazumdar
Keyword(s):  
Dry Matter ◽  
Matter Content ◽  
Solid Content ◽  
Total Soluble Solid ◽  
Soluble Solid Content ◽  
Dry Matter Content ◽  
Yield Attributes ◽  
Yield And Quality ◽  
Soluble Solid

A field experiment was conducted at Spices Research Sub-Centre (SRSC), Bangladesh Agricultural Research Institute (BARI), Faridpur, Bangladesh during the winter season of 2018-2019 to investigate the influences of transplanting times of seedlings and the varieties on the yield and quality of onion bulbs. There were six levels of transplanting time such as T1: November 15, T2: November 30, T3: December 15, T4: December 30, T5: January 14 and T6: January 29 under the trial. The varieties used in the study were: BARI Onion-1 and BARI Onion-4. The experiment was laid out in a randomized complete block design (RCBD) of factorial concept with three replications. The results revealed that dates of transplanting, varieties and their combined effects had significant effect on the parameters studied with minor exception. The plant height, number of leaves/plant and incidence of bolting were decreased with the passage of transplanting time. The maximum values (54.51 cm, 8.53 and 71.28%) of the aforementioned traits were recorded at early transplanting on November 15, respectively. The reduced percent of bolting (2.22%) was observed at December 30. While no incidence of bolting was found under transplanting on 14-29 January. Bulb diameter, individual bulb weight, yield, total soluble solid content and dry matter content of bulb were increased up to transplanting on December 15. Afterwards the values of aforesaid parameters were gradually decreased. The highest yield (17.65 t/ha), total soluble solid content (17.02 0brix) and dry matter content of bulb (15.95%) were obtained from December 15 insignificantly followed by December 30 (16.30 t/ha). The delayed transplanting on 29 January markedly reduced the yield (6.72 t/ha), total soluble solid content (12.58 0brix) and dry matter content of bulb (11.61%) as well. The variety BARI Onion-4 performed better in respect of yield and yield attributes but it showed inferior quality. The combined effect of December 15 x BARI Onion-4 gave the highest yield attributes and yield of onion followed by the combination of November 30 x BARI Onion-4 and December 30 x BARI Onion-4 while the values among the three treatments were statistically similar.

Kepuasan Masyarakat Terhadap Pelayanan Kelurahan Setelah Pemekaran Di Tangerang Selatan

Liquidity ◽  
2018 ◽  
Vol 2 (2) ◽  
pp. 151-159
Author(s):  
Pitri Yandri
Keyword(s):  
Public Perception ◽  
Service Personnel ◽  
Urban Services ◽  
Hospitality Workers ◽  
Care Workers ◽  
Before And After ◽  
Cartesian Diagram ◽  
Better Than

The purpose of this study is (1) to analyze public perception on urban services before and after the expansion of the region, (2) analyze the level of people's satisfaction with urban services, and (3) analyze the determinants of the variables that determine what level of people's satisfaction urban services. This study concluded that first, after the expansion, the quality of urban services in South Tangerang City is better than before. Secondly, however, public satisfaction with the services only reached 48.53% (poor scale). Third, by using a Cartesian Diagram, the second priority that must be addressed are: (1) clarity of service personnel, (2) the discipline of service personnel, (3) responsibility for care workers; (4) the speed of service, (5) the ability of officers services, (6) obtain justice services, and (7) the courtesy and hospitality workers.

Strategic Role of Zakat in Multidimensional Quality of Life in Sijunjung, Indonesia

2018 ◽  
Vol 15 (1) ◽  
pp. 55-72
Author(s):  
Herlin Hamimi ◽  
Abdul Ghafar Ismail ◽  
Muhammad Hasbi Zaenal
Keyword(s):  
Quality Of Life ◽  
Positive Impact ◽  
Wealth Distribution ◽  
Absolute Poverty ◽  
Before And After ◽  
The Status ◽  
Being There ◽  
The Impact

Zakat is one of the five pillars of Islam which has a function of faith, social and economic functions. Muslims who can pay zakat are required to give at least 2.5 per cent of their wealth. The problem of poverty prevalent in disadvantaged regions because of the difficulty of access to information and communication led to a gap that is so high in wealth and resources. The instrument of zakat provides a paradigm in the achievement of equitable wealth distribution and healthy circulation. Zakat potentially offers a better life and improves the quality of human being. There is a human quality improvement not only in economic terms but also in spiritual terms such as improving religiousity. This study aims to examine the role of zakat to alleviate humanitarian issues in disadvantaged regions such as Sijunjung, one of zakat beneficiaries and impoverished areas in Indonesia. The researcher attempted a Cibest method to capture the impact of zakat beneficiaries before and after becoming a member of Zakat Community Development (ZCD) Program in material and spiritual value. The overall analysis shows that zakat has a positive impact on disadvantaged regions development and enhance the quality of life of the community. There is an improvement in the average of mustahik household incomes after becoming a member of ZCD Program. Cibest model demonstrates that material, spiritual, and absolute poverty index decreased by 10, 5, and 6 per cent. Meanwhile, the welfare index is increased by 21 per cent. These findings have significant implications for developing the quality of life in disadvantaged regions in Sijunjung. Therefore, zakat is one of the instruments to change the status of disadvantaged areas to be equivalent to other areas.

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