Physical Quality of Chevon Meatballs with Different Levels of Taro Flour Substitution as a Filler

Rice is one of the most cultivated cereals in the world and the increase in crop yield is associated with cultivars and levels of soil fertilization, and may suffer changes in grain quality after processing. The objective of this work was to evaluate the physical quality of grains of rice benefited as polished and integral of cultivars IR 424 RI and IR 431 CL as a function of different levels of fertilization. After the harvest, the grains were subjected to the debarking and polishing processes. Quality analysis was performed according to the physical classification of rice. The cultivar IR 424 RI obtained higher values of yellow, burned and plastered grains, and in the cultivar IR 431 LC more broken, chopped and stained grains were observed. The average yield of polished rice of cultivar IR 431 CL was 44.54% and cultivar IR 424 RI was 56.80%. Meanwhile, the average yield of whole rice of cultivar IR 431 CL was 65.02% and cultivar IR 424 RI was 73.08%. The increase in the fertilization levels of the rice influenced positively on the yield of whole grains, but did not present satisfactory results regarding the physical quality.

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Physical quality of chicken patties containing red beans (Vigna angularis) with different filler levels of taro meal

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/902/1/012011 ◽

2021 ◽

Vol 902 (1) ◽

pp. 012011

Author(s):

A M P Nuhriawangsa ◽

B S Hertanto ◽

A Budiharjo ◽

W Swastike ◽

L R Kartikasari

Keyword(s):

Ph Value ◽

Cooking Loss ◽

Water Holding Capacity ◽

Vigna Angularis ◽

Physical Quality ◽

Taro Flour ◽

Red Bean ◽

Water Holding ◽

Chicken Patties

Abstract This research aims to evaluate the use of different filler levels of taro meal on the physical quality of chicken patties containing red beans (Vigna angularis). Patties produced from chicken meat with the ratio of red bean flour and taro flour as filler substitution for tapioca flour are 15:0 (CP0), 15:3 (CP1), 10:0 (CP2), 10:3 (CP3), 5:0 (CP4), and 5:3 (CP5). The analysis showed a significant difference in the tenderness (P<0.01), the value of pH, cooking loss, and water holding capacity (P<0.05) of patties. The addition of taro flour can increase the tenderness value of chicken patties. Reducing the amount of red beans resulted in a decrease in the pH value of chicken patties, but the increase in the use of taro meal did not result in a difference in the pH value. The highest cooking loss was achieved with the use of 5% red beans without taro meal. The highest water holding capacity of patties produced was obtained with a ratio of red bean and taro meal of 5:3. The conclusion is that adding 10% red beans and 3% taro flour red beans increased the physical quality of chicken patties and can be accepted by consumers.

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Effect of dietary supplementation of different levels of zinc on feed intake, growth performance, carcass characteristics and physical quality of meat in sheep

Journal of Meat Science ◽

10.5958/2581-6616.2020.00007.9 ◽

2020 ◽

Vol 15 (1) ◽

pp. 45-49

Author(s):

P. Baswa Reddy ◽

D.B.V. Ramana ◽

B.M. Naveena ◽

A.R. Sen

Keyword(s):

Growth Performance ◽

Feed Intake ◽

Carcass Characteristics ◽

Dietary Supplementation ◽

Physical Quality ◽

Different Levels

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KANDUNGAN LEMAK KULIT PADA BERBAGAI JENIS AYAM KONSUMSI

Florea Jurnal Biologi dan Pembelajarannya ◽

10.25273/florea.v6i2.5486 ◽

2019 ◽

Vol 6 (2) ◽

pp. 97

Author(s):

Reni Rakhmawati ◽

Mei Sulistyoningsih

Keyword(s):

Laying Hens ◽

Animal Husbandry ◽

Fat Content ◽

Research Subjects ◽

Physical Quality ◽

Chicken Skin ◽

Native Chickens ◽

Different Levels

<em>The fat content has been known to vary so that the physical quality of meat is largely determined by its fat content. The purpose of this study was to determine the skin fat content of various types of chicken consumption. The study was conducted for 1 day at the AsriPlamongan Indah Semarang Housing, and UNDIP's animal husbandry laboratory to examine the skin fat content. The research subjects consisted of 12 chickens consisting of 3 broilers, 3 laying hens, 3 native chickens, 3 male chickens. The research variable is skin fat. The data obtained were analyzed using 5% ANOVA. The results of the study had a significant effect (P> 0.05) of 4 types of chicken on skin fat. Conclusion The fat content of chicken skin in various types of chicken consumption has different levels</em>

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Obesity Linked to Higher Rates of Chronic Illness and Worse Physical Quality of Life than Smoking, Drinking or Poverty: Three of Five Adult Americans are Overweight or Obese

PsycEXTRA Dataset ◽

10.1037/e646612010-001 ◽

2001 ◽

Keyword(s):

Quality Of Life ◽

Chronic Illness ◽

Physical Quality

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The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i1.2037 ◽

2020 ◽

Vol 2 (1) ◽

Author(s):

Silaturahmi Silaturahmi ◽

Zaidiyah Zaidiyah ◽

Tengku Mia Rahmiati

Keyword(s):

Product Diversification ◽

Fruit Peel ◽

Physical Quality ◽

Natural Colorant ◽

Randomized Design ◽

Solid Loss ◽

Dragon Fruit ◽

Completely Randomized Design ◽

Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle. The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml). The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color). The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

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Chemical and physical quality of selected public water supplies in Florida, August-September 1976

10.3133/wri7821 ◽

1978 ◽

Keyword(s):

Water Supplies ◽

Physical Quality

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The Importance of Environmental Factors in the Planning of Container Terminals: The Case Study of the Port of Augusta

Applied Sciences ◽

10.3390/app11052153 ◽

2021 ◽

Vol 11 (5) ◽

pp. 2153

Author(s):

Nadia Giuffrida ◽

Maja Stojaković ◽

Elen Twrdy ◽

Matteo Ignaccolo

Keyword(s):

Environmental Impact ◽

Container Terminal ◽

Decision Support Tool ◽

Container Terminals ◽

Mitigation Measures ◽

Support Tool ◽

Clean Environment ◽

Different Levels

Container terminals are the main hubs of the global supply chain but, conversely, they play an important role in energy consumption, environmental pollution and even climate change due to carbon emissions. Assessing the environmental impact of this type of port terminal and choosing appropriate mitigation measures is essential to pursue the goals related to a clean environment and ensuring a good quality of life of the inhabitants of port cities. In this paper the authors present a Terminal Decision Support Tool (TDST) for the development of a container terminal that considers both operation efficiency and environmental impacts. The TDST provides environmental impact mitigation measures based on different levels of evolution of the port’s container traffic. An application of the TDST is conducted on the Port of Augusta (Italy), a port that is planning infrastructural interventions in coming years in order to gain a new role as a reference point for container traffic in the Mediterranean.

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