scholarly journals Effect of heating temperature and time on the formation of 11S globulin nanofibril from Bogor nut (Vigna subterranean (L.) Verdc.) for food ingredients

2020 ◽  
Vol 443 ◽  
pp. 012078
Author(s):  
D Sarastani ◽  
D Fardiaz ◽  
M T Suhartono ◽  
H N Lioe ◽  
N Purwanti
Keyword(s):  
Heating Temperature ◽  
Food Ingredients ◽  
11S Globulin

Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

2020 ◽  
Vol 29 (11) ◽  
pp. 45-49
Author(s):  
L.N. Fedyanina ◽  
◽  
E.S. Smertina ◽  
V.A. Lyakh ◽  
A.E. Elizarova ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Scientific Literature ◽  
Consumer Demand ◽  
Raw Materials ◽  
Plant Materials ◽  
Food Ingredients ◽  
Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

The use of insoluble matter of Moroccan oil shale for removal of dyes from aqueous solution

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Methylene Blue ◽  
Oil Shale ◽  
Heating Temperature ◽  
Blue Dye ◽  
Adsorption Capacities ◽  
Experimental Parameters ◽  
Initial Ph ◽  
New Material ◽  
Activating Agent ◽  
Moderate Cost

The study aims to use an adsorbent natural based of Moroccan oil shale of Timahdit area (Y layer) in a physical-chemical adsorption process for treating industrial discharges colorful. The used adsorbent is the insoluble party of the sub-critical extraction of decarbonized oil shale of Timahdit. The tests performed on the methylene blue (MB), showed a strong elimination in the first 10 minutes. The influences of various experimental parameters were studied: mass ratio of adsorbent, time and temperature of thermal treatment, contact time, pH of MB and heating temperature of solution on the parameters of material were studied. The experimental results have shown that the adsorption of methylene blue dye by the adsorbent is more than 90% at initial pH a range 6-7 at room temperature for 30 minutes. The process is simple and the adsorbent produced is a new material with interesting adsorption capacities of moderate cost which does not require an activating agent and can be used as industrial adsorbent for the decontamination of effluents containing organic pollutants.

Development of new technologies: 1 Control of proteolytic processes during maturation of hard cheese with a high second heating temperature

2020 ◽  
Vol 56 (4) ◽  
pp. 18-20
Author(s):  
A.D. Koval ◽  
◽  
A.N. Belov ◽  
A.V. Grishkova ◽  
A.V. Mironova ◽  
...  
Keyword(s):  
New Technologies ◽  
Heating Temperature ◽  
Hard Cheese

PENGARUH SUHU PEMANASAN FORMALIN 10% TERHADAP PERKEMBANGAN TELUR Ascaris lumbricoides

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Ni Putu Aryadnyani
Keyword(s):  
Experimental Study ◽  
Environmental Factors ◽  
Ascaris Lumbricoides ◽  
Heating Temperature ◽  
Control Group ◽  
Control Group Design ◽  
Group Design ◽  
Design Result

AbstractBackground Ascaris lumbricoides eggs had very thick walls consisted of three layers, they were albuminoid layer, hyaline layer and vitelin layer. These layers were impermeable causing the Ascaris lumbricoides eggs resistant to less supportive environmental factors. Formalin 10% was a preservative that was often used to preserve faeces containing parasites such as protozoa and worm eggs. However, without heating, formalin 10% was not effective to preserve the Ascaris lumbricoides eggs because they would keep developing to become infective (containing larvae). Objective This study aims to prove whether there is an effect of adding 10% formalin which is heated at 60 C, 70 C and 80 C to the development of Ascaris lumbricoides eggs.Methods The design of this research was an experimental study with The Randomized Posttest Control Group Design. Result The Ascaris lumbricoides eggs were still growing into infective eggs in faeces although they were heated by formalin 10% at 60C, 70C and 80C. conclusion Based on the results of the study, there was no effect of heating temperature of formalin 10% on the development of Ascaris lumbricoides egg.Keywords: Formalin 10%, Ascaris lumbricoides, Heating, Soil Transmitted Helminth

Bahaya Penggunaan Formalin Sebagai Pengawet Bahan Makanan

2020 ◽  
Vol 4 (1) ◽  
pp. 39
Author(s):  
Hasnidar Hasnidar ◽  
Andi Tamsil ◽  
Andi Akram
Keyword(s):  
Food Products ◽  
Target Group ◽  
Training Methods ◽  
Food Ingredients ◽  
Fresh Fish ◽  
The Public ◽  
Inappropriate Use ◽  
Salted Fish ◽  
Extension Activity ◽  
And Training

Fishery products are one of the products that have very limited durability and perishable so that the community, especially fishermen, preserve the product so that its freshness can last longer. One of the preservatives used is formalin, although it is very dangerous to human health. Some food products that contain formalin include: fresh fish, salted fish, tofu, wet noodles. Counseling on food safety needs to be continued widely to the public in various forms. This activity aims to educate and train partner groups on: 1) the dangers of formaldehyde on health; 2) characteristics of formalin food ingredients; 3) how to detect formalin foods; 4) eliminate / reduce formaldehyde levels in food products; 5) safe preservatives. The activities was carried out on February 7, 2019, in Desa Untia, Kecamatan Biringkanaya, Kota Makassar. The target group is fishermen and fisheries processors, as many as 23 people. The method used in service is counseling and training methods through lectures, discussions, and practice/training. The extension activity was attended by Untia village chiefs, local fisheries instructors, administrators of the All-Indonesian Fishermen Association (HNSI) and the target group. The activities went on smoothly and the target group enthusiastically attended counseling and training, because the knowledge/skills were needed to protect their families from the dangers of disease that could be caused by inappropriate use of formalin.

Effect of increased temperatures on structures of titanium VT22 alloy strengthened by electromechanical processing

2020 ◽  
pp. 376-379
Author(s):  
S.A. Yakovlev ◽  
M.M. Zamal’dinov ◽  
A.A. Glushchenko ◽  
I.R. Salakhutdinov
Keyword(s):  
Titanium Alloys ◽  
Heating Temperature ◽  
Alloy Vt22 ◽  
Vt22 Alloy ◽  
Machine Parts ◽  
Operational Modes

The hardening methods of titanium alloys are analyzed. Effect of heating temperature on resistance of VT22 alloy structures strengthened by electromechanical processing is defined. Results of change in hardness of the strengthened structures depending on heating temperature are presented. Recommendations on the operational modes of machine parts made of alloy VT22 strengthened by electromechanical processing are provided.

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