scholarly journals Effect of acetic and citric acid solvent combination with cinnamon oil on quality of edible packaging from chitosan

2021 ◽  
Vol 919 (1) ◽  
pp. 012033
Author(s):  
J E Tambunan ◽  
A Chamidah
Keyword(s):  
Citric Acid ◽  
Essential Oil ◽  
Barrier Properties ◽  
Inhibition Zone ◽  
Cinnamon Oil ◽  
Randomized Design ◽  
Edible Packaging ◽  
Cinnamon Essential Oil ◽  
By Products

Abstract Chitosan is one of the fishery by-products, which is extracted from shrimp and crab carapace. Chitosan can be processed into edible packaging. The nature of chitosan edible packaging is depended on the type of solvent used while extraction. Acetic acid produces a strong coating with good barrier properties but less elastic, while citric acid produces an elastic layer but has relatively low barrier properties and weak coating. Cinnamon essential oil can inhibit bacterial growth. This study aimed to obtain the best proportion combination of acetic and citric acid solvents which can improve mechanical properties and permeability of the edible packaging, also determine the effect of cinnamon essential oil in inhibiting Salmonella and S. aureus bacteria. The experimental design used a completely randomized design (CRD), with solvent combination treatment in preliminary research initially followed by chitosan and cinnamon essential oil addition in the subsequent research. Data showed that the best edible packaging properties were obtained from a combination of acetic and citric acid (2:2) with 30.67 MPa tensile strength, 65.35% elongation, 0.0422 mm thickness, and moisture permeability 3.02x10−10 g.m.m−2.s−1.pa−1. The concentration of 1.5 g of chitosan with 1.5% cinnamon essential oil can produce an antibacterial with 10.15 mm inhibition zone diameter in Salmonella sp. and 9.53 mm in Staphylococcus aureus

scholarly journals Acrosome Integrity Spermatozoa Test with Addition of Gentamicin and Sweet Orange Essential Oil in Simmental Bull Liquid Semen

2020 ◽  
pp. 1-5
Author(s):  
Sukma Aditya Sitepu ◽  
Julia Marisa
Keyword(s):  
Citric Acid ◽  
Essential Oil ◽  
Sweet Orange ◽  
Egg Yolk ◽  
Randomized Design ◽  
Before And After ◽  
Acrosome Integrity ◽  
Fresh Semen ◽  
Orange Essential Oil

Aims: The purpose of this study was to determine the percentage value of spermatozoa acrosome integrity with the addition of gentamicin and sweet orange essential oil on the tris yolk extender on Simmental bull liquid semen. Methodology: The material that was used in this research included Simmental bull fresh semen, tris yolk extender, gentamicin, and sweet orange essential oil. Tris yolk extender prepares with Tris (hydroxymethyl) aminomethane (3.32 g), citric acid (1.86 g), fructose (1.37 g), glycerol (6 ml), egg yolk (20 ml), aqua dest (100 ml). The experimental design used in the study was a nonfactorial Complete Randomized Design with five treatments and five replications. The treatments comprised the addition of sweet orange essential oil at 0%, 0.25%, 0.5%, 0.75% and 1% inclusion levels. The parameter observed was the evaluation of the percentage value of acrosome integrity before and after equilibration equilibration. Results: The results showed that the percentage value of acrosome integrity in spermatozoa linearly increased along with the addition of sweet orange essential oil. The addition of sweet orange essential oil had a very significant effect (P <0.01) on the percentage of spermatozoa acrosome integrity in Simmental bull liquid semen. The percentage of acrosome integrity on the addition of 0% (P0) sweet orange essential oil is 60%, the addition of 0.25% (P1) is 64%,the addition of 0.5% (P2) is 67%, the addition of 0.75% (P3) is 69%, and the addition of 1% (P4) is 73%. Conclusion: The addition of 1% (P4) sweet orange essential oil can increase the value of acrosome integrity on spermatozoa, which subsequently improve the quality of Simmental bull liquid semen.

scholarly journals COMBINED EFFECT OF STREPTOMYCIN AND SWEET ORANGE ESSENTIAL OIL TO MEMBRANE AND ACROSOME INTEGRITY BOER GOAT FROZEN SEMEN

2019 ◽  
Vol 3 (2) ◽  
pp. 89
Author(s):  
Sukma Aditya Sitepu ◽  
Julia Marisa
Keyword(s):  
Essential Oil ◽  
Sweet Orange ◽  
Membrane Integrity ◽  
Boer Goat ◽  
Randomized Design ◽  
Frozen Semen ◽  
Acrosome Integrity ◽  
Completely Randomized Design ◽  
Orange Essential Oil

One of factors that cause a bad quality of Boer Goat frozen semen is the growth of bacterial. This can be overcome by adding antibiotics such as streptomycin. To further suppress the growth of bacteria can be added other ingredients that contain antibacterials such as sweet orange essential oil. The purpose of this research is to know the percentage value of Membrane Integrity and Acrosome Integrity on Boer Goat frozen semen with addition sweet orange essential oil and streptomycin. The method used was experimental using Completely Randomized Design with 5 treatments and 5 replications. The treatment in this research is addition 0%, 0,25%; 0.5%; 0.75% and 1% sweet orange essential oil on tris yolk and streptomycin extender. The results showed the best treatment addition combination streptomycin and sweet orange essential oil to percentage Membrane Integrity and Acrosome Integrity is increase 1% sweet orange essential oil.Keywords: Boer Goat, essential oil, frozen semen, streptomycin, sweet orange.

scholarly journals Study on the Improvement of Essential Oil Quality and Its Repellent Activity of Betel Leaves Oil (Piper betle l.) from Indonesia

2018 ◽  
Vol 34 (6) ◽  
pp. 2913-2926 ◽  
Author(s):  
Dante Alighiri ◽  
Edy Cahyono ◽  
Willy Tirza Eden ◽  
Ersanghono Kusuma ◽  
Kasmadi Imam Supardi
Keyword(s):  
Citric Acid ◽  
Essential Oil ◽  
Sodium Carbonate ◽  
Iron Content ◽  
Oil Quality ◽  
Acid Value ◽  
Piper Betle ◽  
Significant Difference ◽  
Main Component

The study to improve the quality of Indonesia betel leaves oil is done by treatment of citric acid and sodium carbonate. The treatment showed that the iron content and acid value were reduced optimally in the addition of 5% (w/w) citric acid (12 hours, 50oC) and 5% (w/w) sodium carbonate (9 hours, 50oC) yielded 0.45 mg/L of iron content and 1.00 mg/g of acid value, respectively. The main component of Indonesia betel leaves oil are 4-allyl phenylacetate. The descriptive sensory analysis showed that there were differences between betel leaves oil from Bogor compared with Boyolali and Makassar. There is a significant difference that the content of betel leaves oil from Bogor contains an isoeugenol compound of 20.71% while, Boyolali and Makassar contain eugenol of 17.02 and 19.21%, respectively. The study of the insect repellency indicated that Indonesia betel leaves oil potentially used as mosquito of Aedes aegypti repellent.

Quality of guava cv. ‘Pedro Sato’ treated with cassava starch and cinnamon essential oil

2016 ◽  
Vol 209 ◽  
pp. 214-220 ◽  
Author(s):  
Lucimara Nazaré Silva Botelho ◽  
Denise Alvarenga Rocha ◽  
Mariana Aparecida Braga ◽  
Aline Silva ◽  
Celeste Maria Patto de Abreu
Keyword(s):  
Essential Oil ◽  
Cassava Starch ◽  
Cinnamon Essential Oil

Quality of cold-stored cucumber as affected by nanostructured coatings of chitosan with cinnamon essential oil and cinnamaldehyde

LWT ◽  
2020 ◽  
Vol 123 ◽  
pp. 109089 ◽  
Author(s):  
M.A. Istúriz-Zapata ◽  
M. Hernández-López ◽  
Z.N. Correa-Pacheco ◽  
L.L. Barrera-Necha
Keyword(s):  
Essential Oil ◽  
Nanostructured Coatings ◽  
Cinnamon Essential Oil

Effect of chitosan nanoparticles loaded with cinnamon essential oil on the quality of chilled pork

LWT ◽  
2015 ◽  
Vol 63 (1) ◽  
pp. 519-526 ◽  
Author(s):  
Jing Hu ◽  
Xuge Wang ◽  
Zuobing Xiao ◽  
Wencheng Bi
Keyword(s):  
Essential Oil ◽  
Chitosan Nanoparticles ◽  
Cinnamon Essential Oil ◽  
Chilled Pork

Improvement of storage quality of strawberries by pullulan coatings incorporated with cinnamon essential oil nanoemulsion

LWT ◽  
2020 ◽  
Vol 122 ◽  
pp. 109054 ◽  
Author(s):  
Yifu Chu ◽  
ChengCheng Gao ◽  
Xiaoya Liu ◽  
Ni Zhang ◽  
Tian Xu ◽  
...  
Keyword(s):  
Essential Oil ◽  
Storage Quality ◽  
Cinnamon Essential Oil

Evaluasi Kualitas Nutrisi Complete Feed Fermentasi Berbahan Dasar Ampas Sagu dengan Lama Pemeraman yang Berbeda

2016 ◽  
Vol 1 (1) ◽  
Author(s):  
Taufiqul Hafizh ◽  
Sitti Wajizah ◽  
Samadi Samadi
Keyword(s):  
Incubation Time ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Crude Fiber ◽  
Randomized Design ◽  
Nutritive Values ◽  
High Level ◽  
Control And Management ◽  
By Products

Abstrak. Pakan merupakan salah satu faktor yang mempengaruhi produtivitas dan reproduktivitas ternak, disamping beberapa faktor lainnya seperti genetik, pengontrolan penyakit, dan manajemen pemeliharaan. Salah satu usaha yang dapat menunjang ketersediaan pakan ternak ruminansia adalah dengan memanfaatkan berbagai limbah pertanian berupa ampas sagu. Namun kandungan nutrisi yang terdapat pada ampas sagu sangat rendah dengan kandungan serat kasar yang cukup tinggi dan kandungan protein kasar masih rendah. .  Penelitian ini bertujuan untuk mengevaluasi kualitas nutrisi dari Complete feed berbahan dasar ampas sagu yang difermentasi dengan menggunakan saus burger pakan (SBP) pada lama pemeraman yang berbeda. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 4 perlakuan berupa lama pemeraman yaitu P0 (0 hari), P7 (7 hari), P14 (14 hari) dan P21 (21 hari). Setiap perlakuan diulang sebanyak 4 kali sehingga diperoleh 16 unit perlakuan. Peubah yang diamati dalam penelitian ini adalah kadar bahan kering, kadar protein kasar, kadar serat kasar, kadar abu, kadar lemak kasar dan kadar BETN.  Evaluation of Nutritive Values Complete Feed Based on Sago Residues with different Incubation TimeAbstract. Feed is one of the factors influencing productivity and reproductivity of animals besides other factors such as genetics, disease control, and management. One of the efforts to support the availability of ruminant feed is to utilize agriculture by products such as sago residues. However, nutritive values of sago residues was very low fiber with high level of crude fiber and low level of  crude protein. One of the efforts to improve the nutritional quality of sago residues is by fermentation. This study aimed to evaluate the nutritional quality of the fermented complete feed based on sago residues  with different incubation time. The design used in this study was completely randomized design (CRD) with 4 treatments (incubation time) ; P0 (without incubation-control), P7 (7 days), P14 (14 days) and P21 (21 days) of incubation time. Each treatment was repeated four times with total of 16 treatment units. The parameters observed in this study were the contents of dry matter, crude protein, crude fiber, ash, fat and N-free extract.

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