Increasing the quality of anchovy (Stelophorus sp.) with additional concentration of chitosan

Abstract Anchovy is a main capture fishery commodity in North Maluku. Currently, the processing activity of anchovy is relatively simple and traditional, consequently, causing anchovy quality to be easily degraded. One solution to overcome the problem is through the addition of chitosan concentration. This study aimed to determine effect of concentration addition of chitosan on quality of water content, protein, fat, carbohydrates, organoleptic and Total Plate Count (TPC) test. Method used in this research was the analysis of water quality test, protein content, fat content, carbohydrate content, calorie content, organoleptic test and TPC test. The study results showed that the highest water content value was 13.65% at 0.1% concentration, the highest protein value was 61.16% at 0.5% concentration, the highest ash content value was 16.5% at 1% concentration, the highest fat value was 3.99% at 1% concentration, and the highest fat value was 3.99% at 1% concentration. The highest carbohydrate content found was 11.94% at 0.1% concentration, and the highest calorific value was 2.51% at 1% concentration. Meanwhile, average organoleptic value of the highest appearance was 6.87% at a 0.3% concentration, the highest odor was 7.55% at a 0.3% concentration, the highest texture was 7.45% at a 0.1% concentration and color was 6.25% at a 0.3% concentration. Results of the TPC tests showed that anchovy with chitosan treatment and without chitosan during storage changed for all treatments. The average TPC value at all concentrations (0.1%, 0.3% and 0.5%) had the lowest TPC value compared to the control.

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Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

JURNAL GIZI INDONESIA ◽

10.14710/jgi.8.2.134-142 ◽

2020 ◽

Vol 8 (2) ◽

pp. 134-142

Author(s):

Salma Shafrina Aulia ◽

Budi Setiawan ◽

Tiurma Sinaga ◽

Ahmad Sulaeman

Keyword(s):

Lipid Oxidation ◽

Shelf Life ◽

Water Content ◽

Water Activity ◽

Critical Parameter ◽

Storage Period ◽

Life Testing ◽

Quality Of Water ◽

Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method: Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

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KUALITAS MINUMAN SARI BIJI NANGKA (Artocarpus heterophyllus)DENGAN PENAMBAHAN JAHE MERAH(Zingiber officinale varrubrum rhizoma)

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i0.8566 ◽

2019 ◽

Vol 5 ◽

pp. 115

Author(s):

Syahri Fadhila Al-Farid ◽

Jamaluddin Jamaluddin ◽

Andi Sukainah

Keyword(s):

Protein Content ◽

Water Content ◽

Zingiber Officinale ◽

Carbohydrate Content ◽

Test Results ◽

Artocarpus Heterophyllus ◽

Randomized Design ◽

Completely Randomized Design ◽

Red Ginger

This study aims to determine the quality of jackfruit seed juice drinks with the addition of red ginger and to determine the level of acceptance of panelists on jackfruit seed juice drinks. Parameters observed included water content, protein content, carbohydrate content and organoleptic including color, taste, aroma and texture. This study used a Completely Randomized Design (CRD) consisting of one factor, namely the concentration of red ginger juice with four treatments, namely: 0%, 6%, 12%, 18%, each repeated three times. The results showed that jackfruit seed juice drink with the addition of 18% red ginger was the best treatment from the results of organoleptic tests. The proximate test results showed that the best treatment was 3.13% water content in 12% ginger treatment, 2.17% protein in 18% red ginger treatment and 95.61 carbohydrate in 18% red ginger treatment.

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The pursuit of good microbiological conditions in domestic softeners: a new improvement

Journal of Water and Health ◽

10.2166/wh.2020.136 ◽

2020 ◽

Vol 18 (2) ◽

pp. 200-206

Author(s):

L. Bolelli ◽

Elida Nora Ferri ◽

Stefano Sangiorgi ◽

Giuseppe Novelli ◽

Stefano Girotti

Keyword(s):

Pathogenic Bacteria ◽

Microbiological Quality ◽

Global Network ◽

Plate Count ◽

Bacteria Growth ◽

Warm Environment ◽

Quality Of Water ◽

Softened Water ◽

Generous Support

Abstract Effective resin disinfection is mandatory to ensure the microbiological quality of water treated by domestic softeners. The wet and sometimes warm environment inside the softener is ideal for bacteria growth. Our research was focused on the evaluation of the microbial quality of water from softeners sanitized by chlorine solutions or by electrolytic systems. We employed the heterotrophic plate count and specific tests to monitor the presence of opportunistic and pathogenic bacteria (Pseudomonas aeruginosa, Escherichia coli, enterococci, and coliforms). Completely new devices were equipped with a commercially available electrolytic system or with a newly patented one or sanitized by automatic or manual addition of chlorine solutions. In all cases, the contamination was reduced, not completely avoided. In particular, the patented electrolytic system significantly reduced bacterial proliferation in strongly contaminated devices. Our data confirm the difficulties encountered to solve the problem of microbiological quality of softened water and offer encouraging information on new possible solutions. This article has been made Open Access thanks to the generous support of a global network of libraries as part of the Knowledge Unlatched Select initiative.

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Effect of Multiple Gas Media Package on Preservation of Fresh Sweet Corn at Room Temperature

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.477-478.1354 ◽

2013 ◽

Vol 477-478 ◽

pp. 1354-1358

Author(s):

Jian Qing Meng ◽

Xiao Yu Jia ◽

Wei Qiao Yang ◽

Xi Hong Li

Keyword(s):

High Temperature ◽

Water Content ◽

Room Temperature ◽

Sweet Corn ◽

Sugar Content ◽

Soluble Sugar ◽

Water Soluble ◽

Plate Count ◽

Aerobic Plate Count

Effects of different methods of gas package on freshness of harvested fresh Sweet Corn, at room temperature in its shelf life were investigated. The harvested fresh Sweet Corn were packaged under vacuum, air, N2 or CO2, respectively, and then stored 90 days at 30°Cafter the high temperature sterilization. After the sterilization and during storage, the changes of aerobic plate count, water content, soluble sugar content, and TPA were determined. The results showed that compared with others, the package with N2 could inhibit the growth of microorganisms, kept the content of water, soluble sugar and fat. After 90 days, TPA showed that the package in nitrogen could improve the quality of sweet corns.

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Microbial contamination in dental unit waterlines

Brazilian Dental Journal ◽

10.1590/s0103-64402003000100010 ◽

2003 ◽

Vol 14 (1) ◽

pp. 55-57 ◽

Cited By ~ 15

Author(s):

Maria Cristina Monteiro de Souza-Gugelmin ◽

Carolina Della Torre Lima ◽

Sergio Narciso Marques de Lima ◽

Henis Mian ◽

Izabel Yoko Ito

Keyword(s):

High Speed ◽

Microbial Contamination ◽

Water Reservoir ◽

Plate Count ◽

Plate Count Agar ◽

Quality Of Water ◽

Colony Forming Units ◽

Dental Staff ◽

Dental Unit Waterlines

The quality of water in a dental unit is of considerable importance because patients and dental staff are regularly exposed to water and aerosol generated from the dental unit. The aim of this study was to evaluate the occurrence of microbial contamination in dental unit waterlines. Water samples were collected aseptically from the waterlines (reservoir, triple-syringe, high-speed) of 15 dental units. After serial dilution to 1:10(6) in APHA, the samples were seeded by the pour-plate technique and cultured in plate count agar (Difco) for 48 h at 32ºC. Analysis was based on the number of colony forming units (CFU). The Wilcoxon non-parametric test indicated that the levels of water contamination were highest in the triple-syringe (13 of 15) and in the high-speed (11 of 15); both levels were higher than those of the water reservoir. There was no significant statistical difference between the level of contamination in the triple-syringe and the high-speed as determined by the Mann-Whitney test [p(H0) = 40.98%; Z = - 0.2281]. Because biofilm forms on solid surfaces constantly bathed by liquid where microorganisms are present, these results indicate that the water in the dental unit may be contaminated by biofilm that forms in these tubules.

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Jenis dan Teknik Pengemasan Terhadap Kualitas Bakso Aci dengan Penyimpanan Suhu Dingin

METANA ◽

10.14710/metana.v17i2.40677 ◽

2021 ◽

Vol 17 (2) ◽

pp. 41-48

Author(s):

Deli Silvia ◽

Adinda Prila Dewi ◽

Zulkarnain Zulkarnain

Keyword(s):

Water Content ◽

Analysis Of Variance ◽

Cold Storage ◽

Vacuum Packaging ◽

Anova Analysis ◽

Quality Of Water ◽

Randomized Design ◽

Statistical Analysis Method ◽

The Right

Telah dilakukan penelitian tentang pengaruh jenis material kemasan vakum dan non-vakum terhadap kualitas kadar air, dan organoleptik bakso aci pada penyimpanan suhu dingin. Tujuan Penelitian ini untuk mengetahui pengaruh kemasan bakso aci dengan penggunaan plastik Polietilen (PE) dan plastik nilon yang dikemas melalui teknik pengemasan vakum dan non-vakum pada penyimpanan suhu dingin. Serta untuk mendapatkan jenis kemasan yang tepat dalam penggunaannya terhadap kualitas bakso aci. Pengujian yang dilakukan meliputi uji kadar air dan uji organoleptik. Metode analisa statistik yang digunakan berupa Rancangan Acak Lengkap (RAL) untuk mendapatkan hasil yang lebih baik dan tidak terjadi kesalahan yang signifikan. Penelitian yang dilakukan menggunakan RAL dengan 4 perlakuan dan 2 kali pengulangan. Pengolahan data yang dilakukan dengan software SPSS (Statistical Product and Service Solutions) menggunakan metode ANOVA ( Analysis of Variance) dan uji lanjut Duncan untuk Uji kadar air dan menggunakan Kruskall Walls dan uji lanjut dengan Mann- Whitney untuk uji organoleptik terhadap kenampakan, aroma dan tekstur. Pengujian organoleptik mengikuti standar SNI untuk Bakso dengan 10 orang panelis tak terlatih. Berdasarkan penelitian yang dilakukan didapatkan hasil bahwa kadar air terendah yaitu dengan penggunaan kemasan polietilen (PE) teknik pengemasan Vakum dengan nilai 2,35. Hasil untuk pengujian Organoleptik, yang dapat disimpulkan dari segi kenampakan, aroma dan tekstur perlakuan yang terbaik adalah dengan penggunaan jenis kemasan polietilen, dengan teknik pengemasan vakum dan jenis kemasan nilon dengan teknik pengemasan vakum yang mampu meyimpan dengan baik hingga hari ke-8. Research has been carried out on the effect of vacuum and non-vacuum packaging materials on the quality of water content and organoleptic properties of tapioca meatballs in cold storage. The purpose of this study was to determine the effect of meatball tapioca packaging with the use of polyethylene (PE) plastic and Nilon plastic packaged through vacuum and non-vacuum packaging in cold storage. As well as to get the right type of packaging in its use on the quality of tapioca meatballs. The tests carried out included water content tests and organoleptic tests. The statistical analysis method used was a completely randomized design (CRD) to get better results and there were no significant errors. The study was conducted using RAL with 4 treatments and 2 treatments. Data processing was carried out using SPSS (Statistical Product and Service Solutions) software using the ANOVA (Analysis of Variance) method and Duncan's further test for moisture content testing and using Kruskall Walls and further testing with Mann-Whitney for organoleptic tests on appearance, aroma and texture. The organoleptic followed the SNI standard for Meatballs with 10 panelists not being tested. Based on the research conducted, it was found that the lowest water content was the use of polyethylene (PE) packaging with a vacuum packaging technique with a value of 2.35. The results for organoleptic testing, which can be guaranteed in terms of appearance, smell and treatment are the best by using polyethylene packaging, with packaging techniques and Nilon packaging types with vacuum packaging techniques which are able to store well until the 8th day.

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Quality Analysis of Briquettes based on Waterding with Variation of Pressure and Pellet Geometry to Water Content and Value of Calories

Lensa : Jurnal Kependidikan Fisika ◽

10.33394/j-lkf.v8i2.2758 ◽

2020 ◽

Vol 8 (2) ◽

pp. 55

Author(s):

Lintang Pratama ◽

Dwi Pangga ◽

Dwi Sabda Budi Prasetya

Keyword(s):

Moisture Content ◽

Water Hyacinth ◽

Calorific Value ◽

Quality Analysis ◽

Test Results ◽

Heating Value ◽

Tapioca Starch ◽

Quality Of Water ◽

Value Range

This study is a research on water hyacinth-based briquettes which shows the calorific value of each form of briquettes. The purpose of this study was to analyze the quality of water hyacinth briquettes with variations in pressure and pellet geometry. The quality analyzed includes moisture content and calorific value. The method of making briquettes starts from charcoal, pounding, then mixing with tapioca starch adhesive. The composition of the mixture used is 90% water hyacinth charcoal with 10% tapioca starch adhesive. 4 geometric variations are used, namely, solid box, hollow box, solid tube and hollow tube with 3 pressure variations, namely, 10 PSI, 20 PSI and 30 PSI. Test results and analysis,briquettes at a pressure of 20 PSI produces a calorific value range of 91.15 - 150.14 cal / gram. The resulting calorific value is higher than the briquettes at a pressure of 10 PSI and 30 PSI with a heating value range of 93.84 - 148.79 cal / gram and 89.81 - 135.39 cal / gram. Hollow briquettes produce a calorific value range of 107.24 - 150.14 cal / gram higher than solid geometric briquettes which produce a heating value range of 89.81 - 148.79 cal / gram. So that the contribution of the results of this research is that the community makes briquettes with shape and pressure with good results shown in this study.

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UJI MUTU BRIKET DARI PENCAMPURAN JERAMI DAN SEKAM PADI DARI LIMBAH PASCA PANEN DI LAHAN GAMBUT

Jurnal Hutan Tropis ◽

10.20527/jht.v9i3.12316 ◽

2021 ◽

Vol 9 (3) ◽

pp. 282

Author(s):

Fonny Rianawati ◽

Zainal Abidin ◽

Muhammad Naparin

Keyword(s):

Water Content ◽

Combustion Rate ◽

Calorific Value ◽

Volatile Matter ◽

Ash Content ◽

Rice Husks ◽

Innovation And Technology ◽

Density Values ◽

Quality Value

This study aims to conduct a study of the quality value of briquettes made from mixing straw and rice husks which include a flame test and combustion rate which is expected to be used to educate people around the forest by providing innovation and technology regarding the use of post-harvest waste. The results showed that the value of the quality of briquettes made from variations in the mixing of straw and rice husks including the flame test of the combustion rate obtained results, for treatment A (100% straw) of 0.68 gr/minute, treatment B (100% husk) of 0 ,57 gr/minute, treatment C (Husk 75% + Straw 25%) was 0.40 gr/minute, treatment D (Husk 25% + Straw 75%) was 0.46 r/minute and treatment E (Husk 50% + Straw 50%) of 0.43 gr/minute. The value of the flame to boiling time for treatment A = 38.62 minutes, treatment B = 31.05, treatment C = 23.22 minutes, treatment D = 36.05 and treatment E = 27.95 minutes. Density values of all treatments, and the water content for treatment B and treatment C can meet SII. While other parameters: ash content, volatile matter, bound carbon and calorific value still cannot meet the standards, so it is recommended to carry out further research with other variations of treatment, in order to obtain briquettes with quality that can meet the standards.

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Evaluation of Physical Chemical and Biological Characteristics of Underground Wells in Badra City, Iraq

Baghdad Science Journal ◽

10.21123/bsj.2019.16.3.0560 ◽

2019 ◽

Vol 16 (3) ◽

pp. 0560

Author(s):

Kadhim Hashim Yaseen Al-Araji

Keyword(s):

Total Coliform ◽

Plate Count ◽

The Public ◽

E Coli ◽

Quality Of Water ◽

Advance Method ◽

Pollution Detection ◽

Private Wells ◽

Positive Results

The quality of groundwater should be improved by keeping safe water sources from contaminants in protective way by doing regular measuring and checkup before it supplied for usage. Private Wells do not receive the same services that wells supplying the public do. Well owners are responsible for protecting their drinking water. This work was carried out in Badra city, Iraq from December 2017 to May 2018, six wells water were investigated to determine the general characteristics of wells as well as studying the effect of environmental factors on the quality of water. The average of six wells were eleven parameters that is out of permissible limits were EC, Sal., Alk., TH, TDS, Na, Ca, Cl, SO4, Fe, Zn (4402-5183 /cm, 2.76-3.9 ppt, 302-366mg/L, 3164-4248 mg/L, 604-675 mg/L, 375-524 mg/L, 635-871 mg/L, 631-1107 mg/L, 2430-4570 g/L, 114-392 g/L). Respectively, microbiological investigations involved the total coliform, total plate count, as well as the detection for the presence of E. coli, Salmonella and Cholera. Results shows that there is a significant relation between the increasing of the TDS and Turbidity, TDS gives an indication for the significant increasing of chemical ions. Wells number 3, 4 and 5 showed gave positive results for E.coli growth which as a source of microbial pollution. Detection for the presence of chemical and microbial contaminate is an important alarm since this water has a direct effect on the human and animal's health. Advance method of rapid detection for the well water quality is highly recommended to avoid any health issue and prevent the outbreak of health risk and ecological contaminants.

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"Base Genep" Instant Spices Quality For Sale In East Denpasar

SEAS (Sustainable Environment Agricultural Science) ◽

10.22225/seas.4.2.2623.142-150 ◽

2020 ◽

Vol 4 (2) ◽

pp. 142-150

Author(s):

Sofia nggoweng ◽

Ni Made Ayu Suardani singapurwa ◽

I Nyoman Rudianta

Keyword(s):

Escherichia Coli ◽

Moisture Content ◽

Water Content ◽

Ph Value ◽

Descriptive Study ◽

Experimental Methods ◽

Plate Count ◽

Test Results ◽

Total Plate Count

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.

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