scholarly journals Changes of nutritional components of pre-evaporated sorghum’s panicle during storage

2021 ◽  
Vol 911 (1) ◽  
pp. 012078
Author(s):  
Suarni ◽  
Anna Sulistyaningrum ◽  
Muh. Aqil
Keyword(s):  
Shelf Life ◽  
Yield Loss ◽  
Added Value ◽  
Steam Treatment ◽  
Nutritional Content ◽  
Tannin Content ◽  
Food Ingredient ◽  
Sorghum Flour ◽  
Randomized Design ◽  
Average Water

Abstract Sorghum is a potential food ingredient with adequate nutritional content like other cereals, and has added value with high mineral Fe content. However, sorghum has the disadvantage of high tannin content which is antinutrient and susceptible to warehouse pests. Storage of sorghum in panicle form by providing hot steam treatment will provide added value because it can extend shelf life. The purpose of this study was to determine the effect of evaporation treatment on sorghum quality during storage. This study used a completely randomized design with 3 replications. The tried factors included sorghum (S) varieties, namely: Numbu (S1), Local (S1); evaporation time (T), i.e. 0 minutes / without evaporation (T0), 15 minutes (T1), 25 minutes (T2), 35 minutes (T3); and shelf life (L); 0 months (L0), 2 months (L1), 4 months (L2). The results showed that the evaporation treatment was effective in maintaining the nutritional content of sorghum both Local and Numbu varieties, reducing yield loss due to warehouse pest attacks and reducing its tannin content. Treatment of sorghum panicle evaporation for 15 minutes, both Local and Numbu varieties of sorghum can maintain nutritional content for up to 4 months with an average water content of 11.37%, ash content of 1.89%, fat content of 2.65%, protein content 8.92%, carbohydrate 75.15%, yield loss of 9.94%, and normal aroma. Sorghum storage technology with the evaporation method can reduce tannin components so that it is an added value because it is expected that sorghum flour ingredients contain very low tannin and its contribution for food diversification.

scholarly journals Pengaruh Penambahan Ekstrak Andaliman terhadap Masa Simpan Nugget Tempe

2020 ◽  
pp. 16-21
Author(s):  
Connie Daniela
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Storage Time ◽  
Added Value ◽  
Organoleptic Test ◽  
Time Treatment ◽  
Randomized Design ◽  
Factor Ii ◽  
Two Factors ◽  
North Sumatra

Andaliman  is  typical spice plant in North Sumatra, has benefits as antimicrobial and antioxidant. Tempeh is a protein source food, has short shelf life, so the tempeh processing technology is needed to create another product with  longer shelf life and increase its added value. One of them is by processing tempeh into nugget. The purpose of this study was to determine the shelf life of tempeh nugget added with andaliman fruit extract as  natural preservative and to determine which concentration was the most optimal in extending the shelf life of tempeh nugget. This study used  completely randomized design with two factors. Factor I was the concentration of andaliman extract (0%, 0.1%, 0.25%, 0.5%) and factor II was the storage time (0 day, 7 days, 14 days, 21 days). The parameters analyzed were total microbial, water content, and aroma organoleptic test. The results showed that the addition of 0.5% andaliman extract and 21 days storage time obtained the lowest amount of microbes, the lowest water content was obtained at 0% andaliman extract and 21 days storage time treatment, while the highest aroma organoleptic test was obtained at adding 0.5% andaliman extracts. This is due to the presence of antimicrobial in andaliman

scholarly journals PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS

2021 ◽  
Vol 9 (1) ◽  
pp. 25-33
Author(s):  
Ema Lestari ◽  
◽  
Adzani Ghani Ilmannafian ◽  
Saripah Saripah ◽  
◽  
...  
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Water Content ◽  
High Water ◽  
High Water Content ◽  
Sugar Solution ◽  
Nutritional Content ◽  
Single Factor ◽  
Randomized Design ◽  
Completely Randomized Design

Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100 g.

scholarly journals Kandungan Gizi dan Organoleptik Biskuit dengan Subtitusi Tepung Sukun dan Stevia

2021 ◽  
Vol 13 (2) ◽  
pp. 136-145
Author(s):  
Arwin Muhlishoh ◽  
Aryanti Setyaningsih ◽  
Zuhria Ismawanti
Keyword(s):  
Diabetes Mellitus ◽  
Cane Sugar ◽  
Nutritional Content ◽  
Food Ingredient ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Patients With Diabetes ◽  
Completely Randomized Design ◽  
Low Glycemic Index

Breadfruit flour is a local food ingredient that can be used as a substitute for flour with a low glycemic index content, as well as high levels of starch, amylose and resistant starch. While stevia is a source of natural sweeteners with a sweetness level of 200-300 times sweeter than cane sugar. Both ingredients are safe for patients with diabetes mellitus. This study was conducted to evaluate the nutritional and organoleptic content of biscuits substituted with breadfruit and stevia flour. Nutritional content was carried out by proximate test. Meanwhile, the organeleptic test was carried out by the hedonic test. The study was conducted using a completely randomized design with four proportion factors adding 15-50% breadfruit flour, while 8 grams of stevia was added. There was a significant difference in the average organoleptic test for each treatment of breadfruit flour and stevia biscuit formulations (p<0.05). From the results of the different test using Tukey HSD, it is known that the respondents "rather like" the taste, aroma, texture and appearance of the F1 biscuit formulation which is statistically the same as the F0 biscuit formulation (control) (p> 0.05). There was no significant difference in the average chemical quality test (moisture, ash, protein, fat, carbohydrate, and crude fiber content) in each treatment group of breadfruit flour and stevia biscuit formulations (p>0.05). Biscuit F1 is the product of choice in the manufacture of biscuits substituted with breadfruit flour and stevia with nutritional and organoleptic content close to the control. ABSTRAK Tepung sukun merupakan bahan pangan lokal yang dapat digunakan sebagai pengganti terigu dengan kandungan indeks glikemik rendah, serta kadar pati, amilosa dan pati resisten yang tinggi.  Sedangkan stevia adalah sumber bahan pemanis alami dengan tingkat kemanisan 200-300 kali lebih manis dari pada gula tebu. Kedua bahan tersebut aman untuk pasien diabetes mellitus. Penelitian ini dilakukan untuk mengevaluasi kandungan gizi dan organoleptik pada biskuit yang disubtitusi tepung sukun dan stevia. Kandungan gizi dilakukan dengan uji proksimat. Sedangkan uji organeleptik dilakukan dengan uji hedonik. Penelitian dilakukan menggunakan Rancangan Acak Lengkap dengan empat faktor proposi penambahan tepung sukunsebanyak 15 – 50%, sedangkan stevia ditambahkan sebesar 8 gram. Terdapat perbedaan yang signifikan rata-rata uji organoleptik pada tiap perlakuan formulasi biskuit tepung sukun dan stevia (p<0,05). Dari hasil uji beda menggunakan Tukey HSD, diketahui bahwa responden “agak suka” terhadap rasa, aroma, tekstur dan kenampakan formulasi biskuit F1 yang secara statistik sama dengan formulasi biskuit F0 (kontrol) (p>0,05). Tidak terdapat perbedaan yang signifikan rata-rata uji mutu kimia (kadar air, abu, protein, lemak, karbohidrat, dan serat kasar) pada tiap kelompok perlakuan formulasi biskuit tepung sukun dan stevia (p>0,05). Biskuit F1 merupakan produk terpilih pada pembuatan biskuit subtitusi tepung sukun dan stevia dengan kandungan gizi dan organoleptik mendekati kontrol.

scholarly journals KUALITAS MUFFIN DENGAN KOMBINASI TEPUNG SORGUM (Sorghum bicolor) DAN TEPUNG KACANG MERAH (Phaseolus vulgaris)

2021 ◽  
Vol 14 (1) ◽  
pp. 11
Author(s):  
Anita Gunawan ◽  
Franciscus Sinung Pranata ◽  
Yuliana Reni Swasti
Keyword(s):  
Wheat Flour ◽  
Fiber Content ◽  
Nutritional Content ◽  
Soluble Fiber ◽  
Sorghum Flour ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Red Bean ◽  
Insoluble Fiber

<em>Muffin is a cake whose manufacturing process is very easy, practical and fast. In this study, muffin with a combination sorghum flour and red bean flour are expected to be preferred because have a good nutritional content, especially fiber content. The purpose of this study was to determine the effect of adding sorghum and red bean flour to the chemical, physical, and microbiological qualities of the muffins and to determine the best concentration of adding sorghum flour and red bean flour. The experimental design in this study was a completely randomized design with variations of wheat flour, sorghum flour and red bean flour as much as 100: 0: 0 (K), 65: 30: 5 (A), 70:20:10 (B) and 75. : 10:15 (C). The parameters tested in this study included chemical, physical, and microbiological qualities. The results showed that the muffins with the best treatment were the combination of wheat flour, sorghum flour and red bean flour 75: 15: 10%. Muffins with the best treatment containing 25.99% water content, 1.46% ash content, 20.15% fat content, 9.02% protein content, 39.62% carbohydrate content, 12.11% insoluble fiber content, soluble fiber content of 3.92%, texture 133.5 g and microbiological tests which include total plate and yeast mold numbers that meet the SNI standards for sweet bread (SNI 01-2840-1995).</em>

scholarly journals The Effects of Different Concentrations of Bay Leaf Extract on Shelf Life of Preserved Scad Fish

2021 ◽  
Vol 11 (3) ◽  
pp. 431-438
Author(s):  
Pramaziyah Fuaidah ◽  
Juni Triastuti ◽  
Heru Pramono
Keyword(s):  
Shelf Life ◽  
Water Level ◽  
Leaf Extract ◽  
Antimicrobial Agents ◽  
Bacterial Count ◽  
Added Value ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Randomized Design ◽  
The Difference

Scad fish (Decapterus kurroides) is the most productive fish species. To provide the added value, fishermen can process scad fish into various forms of processed products, such as preserved fish, which extend the shelf life. In order to extend the shelf life of canned fish, natural preservatives could be used that contain antimicrobial agents, such as bay leaves. The present study aimed to determine the effects of bay leaf extract in different concentrations on the shelf life of preserved scad fish. In the present study, the completely randomized design was used as an experimental research method. The treatments given differed in terms of the concentration of the bay leaf extract. The groups were treated as the scad fish without bay leaf extract (A), scad fish soaked in 6% of bay leaf extract (B), scad fish soaked in 7% of bay leaf extract (C), scad fish soaked in 8% of bay leaf extract (D), and scad fish soaked in 9% of bay leaf extract (E). The analyzed parameters included the total plate count, pH, and water level test using Analysis of Variance (ANOVA). The supportive parameters observed included an organoleptic test. The results indicated that the lowest total bacterial count from the beginning to the end of the experiment (18 hours) occurred on treatment C (7% of bay leaf extract addition), which was 1.54 × 103 to 5.85 × 106. Regarding the water level test from the beginning to the end of the experiment, treatment A (control) was not significantly different from other treatments. The difference in the concentration of bay leaf extract on scad fish effectively inhibited the growth of bacterial colonies. In conclusion, adding bay leaf extract to scad fish could inhibit bacteria for up to 12 hours. Treatment C (7% of bay leaf extract) gave the best results since this concentration level could inhibit the bacteria on scad fish.

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

scholarly journals VARIAN IKAN NIKE (Awaous melanocephalus) DAN IKAN CAKALANG (Katsuwonus pelamis) TERHADAP MUTU KERUPUK

2018 ◽  
Vol 5 (2) ◽  
pp. 44
Author(s):  
Desi Arisanti
Keyword(s):  
Water Content ◽  
Ash Content ◽  
Nutritional Content ◽  
Katsuwonus Pelamis ◽  
Hedonic Method ◽  
Average Water ◽  
The Mean ◽  
Processed Form ◽  
Current Utilization

the current utilization of nike fish and tuna is still limited to fresh condition. Crackers are a very popular food by all levels of society. Utilization of nike fish and tuna in processed form with longer shelf life has not been done. Nutritional content of both types of fish is a reason in the selection as a basic ingredient in making crackers. The purpose of this research is to know the formulation of nike fish and tuna to the quality of crackers. The observation parameters in this study are the level of favorite or hedonic method, water content, ash content, bloom and texture analizer. The results showed that the average water content of nike fish crackers and skipjack fish from treatment A1 3.3%, treatment A2 3.29%, A3 3.77%. Mean of ash content at treatment of A1 1,97%, treatment of A2 1,55%, treatment of A3 1,58%. The average of A1 is 283,54%, A2 242,75%, A3 182,23%. and the mean of analyzer analyzer test at A1 1185,6%, A2 708,9%, and A3 783,83%. Based on the results and the discussion that has been done on the quality of crackers, it can be concluded that the best formula and liked by the panelists is formula A1

scholarly journals Pengaruh Rasio Daun Dan Buah Belimbing Wuluh terhadap Kapasitas Antioksidan, Kadar Tanin dan Sifat Fisik Minuman Fungsional Jamu Daun Belimbing Wuluh (Averrhoa Bilimbi, L.)

2021 ◽  
Vol 1 (3) ◽  
pp. 213-221
Author(s):  
Rosa Abidin ◽  
Rina Mariana ◽  
Teti Setiawati
Keyword(s):  
Herbal Medicine ◽  
Antioxidant Capacity ◽  
Analysis Of Variance ◽  
Chemical Properties ◽  
Selling Price ◽  
Duncan Multiple Range Test ◽  
Tannin Content ◽  
Anova Analysis ◽  
Randomized Design ◽  
Range Test

The parts of the starfruit plant, namely the leaves and fruit of the starfruit, have the potential to be made into a functional drink. Efforts that have been developed to use the leaves and fruit of starfruit are herbal medicine. This study aims to determine the chemical properties (antioxidant capacity and tannin content), physical properties (color) and differences in the selling price of the herbal medicine for starfruit leaves with different leaf and fruit ratios. The research design used was a completely randomized design (CRD) with a factor of different ratios between leaves and fruit with two repetitions. Data were analyzed using ANOVA (Analysis of Variance). If there are differences, then proceed with the Duncan Multiple Range Test (DMRT). The results showed that the highest antioxidant capacity and tannin content of starfruit leaves were found in the ratio of 80 percent: 20 percent herbal medicine. The highest color brightness (L) is found in the herbal ratio 60 percent: 40 percent. The redness color (a -) is in the ratio 80 percent: 20 percent and the yellow color (b +) is the highest in the ratio of 60 percent: 40 percent herbal medicine. Bagian tanaman belimbing wuluh yaitu daun dan buah belimbing wuluh sangat berpotensi untuk dibuat minuman fungsional. Upaya yang dikembangkan untuk pemanfaatan daun dan buah belimbing wuluh adalah sebagai jamu. Penelitian ini memiliki tujuan untuk mengetahui sifat kimia (kapasitas antioksidan dan kadar tanin), sifat fisik (warna) dan perbedaan harga jual jamu daun belimbing wuluh dengan rasio daun dan buah yang berbeda. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor yaitu rasio yang berbeda antara daun dan buah dengan dua kali pengulangan. Data dianalisis menggunakan ANOVA (Analysis of Variance). Jika terdapat perbedaan, maka dilanjutkan dengan Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa kapasitas antioksidan dan kadar tanin jamu daun belimbing wuluh tertinggi terdapat pada rasio jamu 80 persen: 20 persen. Kecerahan warna (L) tertinggi terdapat pada rasio jamu 60 persen: 40 persen. Warna kemerahan (a+) terdapat pada rasio 80 persen: 20 persen dan warna kuning (b+) tertinggi terdapat pada rasio jamu 60 persen: 40 persen.

scholarly journals PERUBAHAN KADAR RAFINOSA, GLUKOSA, MANOSA, ARABINOSA DAN SUKROSA WHEAT POLLARD AKIBAT LAMA STEAM DAN PENAMBAHAN AIR YANG BERBEDA

2017 ◽  
Vol 15 (2) ◽  
pp. 161-169
Author(s):  
Bambang Sulistiyanto ◽  
Sri Kismiati ◽  
Cahya Setya Utama
Keyword(s):  
Digestive Tract ◽  
Starch Content ◽  
Short Chain Fatty Acids ◽  
Steam Treatment ◽  
Sucrose Content ◽  
Water Addition ◽  
Feed Material ◽  
Glucose Levels ◽  
Randomized Design ◽  
The Mean

Wheat pollard is a waste of the wheat industry and many contain non starch polisacharida (NSP) that interfere with the chicken digestive tract. NSP in wheat pollard can be removed by heating, so it can be used by microbes in the digestive tract of poultry. Utilization of NSP by microbes will result in short chain fatty acids (SCFA), namely acetic acid, propionate and butyrate which have a positive effect on the digestive tract of poultry. The purpose of this study is to examine changes in levels of rafinose, glucose, mannose, arabinose and sucrose in wheat pollard into a source of functional feed for poultry. The benefit of research is to know the technique / manufacture of functional feed material from wheat pollard. The material used in the research is wheat pollard and aquades by using autoclave tool. The design used was a complete randomized design of 2x3 factorial pattern with 3 replications. The first factor is the duration of steam 30 and 60 minutes while the second factor is the addition of water (0, 30 and 60%). The results showed that the addition of water and the duration of different steam strongly influenced (p <0.001) and had interactions on rafinose, mannose, arabinose, sucrose and glucose parameters. The mean of water addition factor increased rafinose level from 1.11+0.03% to 29+0.02% while steam duration decreased raffinose content from 1.99+0.01% to 1.90+0.04%. Glucose levels increased in water addition factor and steam duration from 0.25+0.01% to 1.06+0.12% and 0.54+0.03% to 0.63+0.07%. The mean of water addition factor decreased the mannose level from 0.19+0.01% to 0.06+0.02% and the steam duration increased the manosa level from 0.09+0.01% to 0.15+0.01%. Levels of arabinose increased in water addition factor and steam duration from 0.30+0.03% to 0.98+0.01% and 0.54+0.02% to 0.70+0.04%. The average water addition decreased the sucrose content from 1.80+0.09% to 1.55+0.04% and the steam duration increased the sucrose content from 1.48+0.04% to 1.72+0.03%. The research conclusions that the steam treatment and the addition of water greatly affect the changes of rafinose, glucose, mannose, arabinose and sucrose in wheat pollard and potentially as functional feed. Recommendations that can be given by researchers is the source of feed ingredients that have high starch content should be processed before it is given to poultry so it has a functional value and improve the digestibility of the feed material.

scholarly journals Impact of mineral and organic absorbent during the discoloration of avocado oil by comparing with olive oil

2021 ◽  
Vol 16 (2) ◽  
pp. 113-121
Author(s):  
Orléans Ngomo ◽  
Joseph Sieliechi ◽  
Etienne Dongo
Keyword(s):  
Activated Carbon ◽  
Shelf Life ◽  
Olive Oil ◽  
Nutritional Quality ◽  
The Other ◽  
Added Value ◽  
Avocado Oil ◽  
Before And After ◽  
Valuable Product ◽  
Cie Lab

Avocado is a versatile and valuable product. Its oil is comparable to olive oil in terms of nutritional quality. It can also be used in cosmetics, in particular, in soaps, shampoos and lotions. Despite all these important attributes that avocado has, it is highly perishable and coupled with the lack of farm-to-market roads, a lot of it is lost after harvest during the peak season. The introduction of methods that will transform avocado to products with a long shelf life and added value will go a long way to solving the problem of post-harvest losses and poverty. One of these methods is the production of avocado oil. In addition, in order to reduce the colour of the pigments without altering their quality, discoloration tests were carried out by adsorption on bleaching grounds (a montmorillonite, a kaolinite and activated carbon). The colour intensities of the oils before and after adsorption were determined using two complementary methods: a UV-Vis spectrophotometer and a Konica Minolta spectrophotometer CM-5. The UV-Vis spectrophotometer show that the activated carbon has a best fixing capacity of the pigments; According to the Colorimetric parameters (CIE-Lab) the coordinates L* a* b* that showed brightness (L*) of the avocado oil was half of the olive oil (41.13±0.02 vs 84.85±0.02). The activated carbon was better in fixing the red (a*) (4.99±0.01vs 15.73±0.01 before adsorption) and yellow (b*) (63.71±0.09 vs 70.07±0.09 before adsorption) pigments, while the other two adsorbents have very little influence on the red colour of avocado oil. RésuméL’avocat est un produit versatile et de grande valeur. Son huile est comparable à huile d’olive en terme de qualité nutritionnelle ; elle peut également être utilisée en cosmétique en occurrence dans les savons, champoings et lotions. En pleine saison, l’on fait face à une abondance des avocats dans les zones de production qui sont très souvent enclavées ; c’est ainsi que face aux difficultés de transport et les routes peu praticables pour l’importation, l’on se retrouve en train de perdre de très importantes quantités d’avocats après les récoltes. Or la production d’huile d’avocats permettrait de réduire les pertes post récolte, réduirait le chômage et permettrait de lutter contre la pauvreté après la vente des huiles extraites. De plus, dans le but de réduire les pigments colorés, des tests de décolorations effectués par adsorption sur des terres décolorantes (une montmorillonite en provenance de Maroua, une kaolinite en provenance de Douala et le charbon actif) sont effectués. Les couleurs des huiles mesurées avant et après adsorption à l’aide deux appareils complémentaires : Le spectrophotomètre UV-Vis et du Konica Minolta spectrophotomètre CM-5 montrent. Les analyses spectrophotométriques UV-Vis montrent que c’est le charbon activé qui présente la meilleure adsorption des pigments ; D’après les coordonnées L*a*b*, la clarté de l’huile d’avocat est pratiquement la moitié de celle de l’huile d’olive (41,13±0,02 contre 84,85±0,02), le charbon activé fixe mieux les pigments rouges (a*) (4,99±0,01 contre 15,73±0,01 avant adsorption) et jaunes (b*) (63,71±0,09 contre 70,07±0,09 après adsorption), tandis que les deux autres adsorbants influencent très peu sur la coloration des huiles.

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