scholarly journals Optimization of dissolved proteins in extracts of earthworm (Lumbricus rubellus) with factor adding concentration of papain enzyme and earthworms

2021 ◽  
Vol 924 (1) ◽  
pp. 012076
Author(s):  
N Hidayat ◽  
Y D Nugrahany ◽  
V R Permatasari ◽  
I Nurika
Keyword(s):  
Base Material ◽  
Total Dissolved Solids ◽  
Enzyme Concentration ◽  
Quadratic Model ◽  
Lumbricus Rubellus ◽  
Two Factors ◽  
Soluble Solid ◽  
Variable Equation ◽  
Rsm Model ◽  
Optimum Solution

Abstract Earthworms (Lumbricus rubellus) can be used as an alternative to meet protein needs. This study aimed to obtain optimal N-Amino and Total Soluble Solid (TSS) results in earthworm extract. Efforts to improve the results of N-Amino and TDS (Total Dissolved Solids) in earthworm extract can be done by hydrolyzing the juice of earthworms with the help of enzyme protease papain under certain conditions, so it will facilitate the process of solving protein content. The experimental design in this study was Surface Methodology Response (RSM) model using thirteen models and two factors, namely the addition of papain enzyme concentration (6%, 8% and 10% (b/v)) and the percentage of earthworm base material (10%, 20% and 30% (b/v)). The results of this study showed the highest total protein value of 47.93% (g/L) obtained at the concentration of earthworms by 30% and 10% of papain enzyme. Then the validation results showed the optimum solution at 30% concentration of earthworms and 10% of papain enzyme that produced an N-Amino response of 7.2% and a TDS of 74% (g/L) with a Desirability of 0.906. N-Amino has a quadratic model with the actual variable equation Y 1 = 10 , 66 − 0 , 025 X 1 − 2 , 38 X 2 + 0 , 007 X 1 X 2 + 0 , 004 X 1 2 + 0 , 15 X 2 2 , and TDS has a quadratic model with the actual variable equation Y 2 = 33 , 33 + 1 , 323 X 1 + 2 , 66 X 2 − 0 , 012 X 1 X 2 − 0 , 024 X 1 2 − 0 , 043 X 2 2 .

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

scholarly journals Effects of different post-harvest treatments on bio-chemical characters and diseases of litchi in storage

2020 ◽  
Vol 8 (1) ◽  
pp. 57
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Sohanur Rahman ◽  
Md. Kamrul Hassan
Keyword(s):  
Low Temperature ◽  
Vitamin C ◽  
Ambient Temperature ◽  
Disease Incidence ◽  
Storage Period ◽  
Post Harvest ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Chemical Characters

Objective of the study was to evaluate the effects of different post-harvest treatments on bio-chemical characters and diseases of litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors. Factor A: Temperature viz. T1: Ambient temperature, T2: 4ºC temperature; Factor B: PP bags (Polypropylene bag) viz. P1: Control (unwrapped), P2: 50 micro meter (µm) PP bag, P3: 75µmm PP bag, P4: 100µm PP bag. The experiment was conducted in completely randomized design (CRD) with three replications. Significant variation was observed in total soluble solid, PH of fruit pulp, vitamin c content, percent disease incidence and disease severity during the storage period. TSS contents increased up to the 6th day of storage and there after declined. pH values were maximum (4.14) in the fruits kept in 100µ polypropylene bag at ambient temperature. Vitamin C continent decreased with the increase of storage period. Disease incidence and severity progress with the storage period. Among the treated and untreated fruits, 75µm pp bag at low temperature (4ºC) treatment exhibited better storage performance. More research should be conducted by using other litchi cultivar like Bedana, China-3 etc. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature.  

scholarly journals aquatic AQUATIC INVERTEBRATE FAUNA OF SONG THANH NATURE RESERVE IN QUANG NAM PROVINCE, VIETNAM

2017 ◽  
Vol 33 (3) ◽  
Author(s):  
Nam Ngo Xuan
Keyword(s):  
Nature Reserve ◽  
Mesh Size ◽  
Total Dissolved Solids ◽  
Dry Season ◽  
Environmental Parameter ◽  
Aquatic Invertebrate ◽  
Zooplankton Species ◽  
Invertebrate Fauna ◽  
Two Factors ◽  
Dry And Rainy Seasons

The study analyzed the composition of the aquatic invertebrate fauna of Song Thanh Nature Reserve in Quang Nam province of Vietnam. There were 48 qualitatively and 48 qualitative samples were collected at 12 sitesby plankton net for the zooplankton (plankton net No 52 for qualitative samples and plankton net No 57 for quantative samples), but with zoobenthos, using PondNet for the qualitative samples and Subber Net (50 cm x 50 cm, mesh size 0,2mm) for quantative samples. This investigation was realized in March and September 2015. As a result, a total of 166 species belonging to two groups, the zooplankton group has 12 species, 11 genera, 9 families, 3 ordes, 2 classes and the zoobenthos group has 154 species, 120 genera, 59 families, 13 orders,4classes. The most richness class is insecta with 141 species, 109 genera, 52 families, 9 orders. Moreover, pH is the environmental parameter that has more effective than others on zoobenthos group both in dry and rainy seasons; whereas, turbidity and total dissolved solids are two factors that effectmore strongly than others on zooplankton group. The number of zooplankton species in dry season is lower than in rainy season and in contrast with zoobenthos species. The species of Crustacea and Bivalvia classes are invisible in the dry season, they only appear the species that belong to insecta and Gastropoda classes.             Keyword: aquatic invertebrate, fauna, Song Thanh, Nature Reserve, Vietnam

scholarly journals Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy

2018 ◽  
Vol 1 (2) ◽  
pp. 162-171 ◽  
Author(s):  
Carly Purba ◽  
Hotnida Sinaga ◽  
Mimi Nurminah
Keyword(s):  
Vitamin C ◽  
Ash Content ◽  
Total Acid ◽  
Arabic Gum ◽  
Pineapple Juice ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Completely Randomized Design

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of  moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.

scholarly journals KARAKTERISTIK SARI BUAH SALAK VARIETAS NANGKA (Salacca zalacca Var. ambonesnsis) PADA PENAMBAHAN JENIS DAN KONSENTRASI PENSTABIL

2019 ◽  
Vol 7 (1) ◽  
pp. 98
Author(s):  
Yohannes Eko Putra Simanullang ◽  
Ida Bagus Wayan Gunam ◽  
Ni Made Wartini
Keyword(s):  
Block Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Total Acid ◽  
Dissolved Solids ◽  
Arabic Gum ◽  
Main Research ◽  
Randomized Block Design ◽  
Stabilizer Concentration ◽  
Two Factors

The purpose of this study is to determine the type and concentration of stabilizers used in the functional drinks of salak juice and determine the type and concentration of stabilizers to produce the best characteristic salak juice. The main research aims to determine the type and concentration of stabilizers that product of salak juice. Primary research carried out by using a randomized block design (RBD) consisting of two factors The stabilizers used in this reseach that CMC, arabic gum, and gelatin. Concentration of the stabilizers used was 0.10%, 0.15%, 0.20% and 0.25%. The results showed that the type of stabilizers, concentration of stabilizers and interaction affected on the characteristics of functional fruit salak juice. The type and stabilizer concentration had an effect on total dissolved solids, viscosity, total sugar, stability, color scoring test, taste scoring test, aroma scoring test, and overall acceptance, but did not affect pH and total acid. The CMC stabilizer with a concentration of 0.25% is the best treatment for producing salak juice with characteristics of pH 4.12, total dissolved solids 13.60oBrix, total acid 0.58%, viscosity 32.0cP, total sugar 2.45%, stability with absorbance 0.580A, the color scoring rate was 3.85 (transparan yellow-pale yellow), the scoring rate was 3.80 (normal-specific), the level of aroma was 3.70 (normal-specific) and the level of overall accepted was 3.70 (normal – like). Keywords : Salak  juice, Stabilizers, Concentration , CMC, gelatin, gum arab

Application of Response Surface Methodology to Optimize the Process of Saponification Reaction from Coconut Oil in Ben Tre - Vietnam

2018 ◽  
Vol 279 ◽  
pp. 235-239 ◽  
Author(s):  
Nguyen Phu Thuong Nhan ◽  
Tran Thien Hien ◽  
Le Thi Hong Nhan ◽  
Phan Nguyen Quynh Anh ◽  
Le Tan Huy ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Alkaline Solution ◽  
Coconut Oil ◽  
Solution Concentration ◽  
Significant Error ◽  
Solution Temperature ◽  
Two Factors ◽  
Good Repeatability ◽  
Rsm Model

Response Surface Methodology (RSM) is used to optimize the conditions of the saponification reaction (Concentration of alkaline solution (%), temperature (°C) and reaction time (hour)). Level of foaming and durability of the emulsion (cleaning ability) from the product of the saponification reaction are two factors to evaluate the optimization process by RSM. After optimization, the alkaline solution concentration is 11%, the reaction was carried out for 2.5-3 hours at 85°C for the highest level of foaming and the most prolonged durability of the emulsion. This parameter was compared with the experiment, and the results showed that there was no significant error, this proves that the RSM model has good repeatability, can optimally correct and is essential in optimizing the survey parameters.

scholarly journals The Use of Bee Wax, Chitosan and BAP to Prolong Shelflife of Mangosteen (Garcinia mangostana L.) Fruit

2014 ◽  
Vol 1 (1) ◽  
pp. 32 ◽  
Author(s):  
Darda Efendi ◽  
Heliyana Hermawati
Keyword(s):  
Weight Loss ◽  
Titratable Acidity ◽  
Garcinia Mangostana ◽  
Coating Materials ◽  
Color Changes ◽  
Color Development ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Non Destructive

<p>ABSTRACT</p><p><br />The objective of this research was to determine the effect of coating materials and BAP concentration on inhibition of ripening process of mangosteen. The experiment used factorial completely randomized design with two factors, and three replication s. Coating materials as the first factor consisted of control (without coating) , bee wax 6%, and chitosan 2%. The second factor was concentration of Benzil Amino Purine (BAP), with 0, 5, 10, 15, and 20 ppm. Non destructive observations were weight loss, diameter decrease, peel and calyx color development. While, destructive observations were fruit hardness, total soluble solid (TSS), total titratable acidity (TTA) and opened ability. The result showed that bee wax was effective to inhibit weight loss. Interaction of bee wax and BAP 20 ppm inhibited peel and calyx color changes during storage.</p><p><br />Key word: coating material, cytokinin, benzil amino purine, calyx, storage</p>

scholarly journals Pembuahan Jeruk Siam (Citrus microcarpa L.) di Luar Musim dengan Perlakuan Induksi Pembungaan dan Zat Pemecah Dormansi

2021 ◽  
Vol 11 (1) ◽  
pp. 10
Author(s):  
I WAYAN RUMADA ◽  
I NYOMAN RAI ◽  
RINDANG DWIYANI
Keyword(s):  
Fruit Quality ◽  
Block Design ◽  
Fruit Weight ◽  
Dormancy Breaking ◽  
Flowering Induction ◽  
Combination Treatments ◽  
Randomized Block Design ◽  
Two Factors ◽  
Soluble Solid

Fertilization outside the season of Siam Orange (Citrus microcarpa L.) with Induction of Flowering and Dormancy Breaking Substances. The Siam orange (Citrus microcarpa L.) produces seasonal fruit with the on-season harvest from July to August while the off-season harvest, i.e. from February to September there is hardly any fruit, or very limited supply. The purpose of this study was to examine the response of flowering induction and dormancy-breaking substances to produce off-season fruits of Siam orange. This research began in April to December 2016. The experiment was arranged factorially with two factors using a randomized block design (RBD), with nine combination treatments and six replications. Flowering induction factors consist of three levels, namely Ik = Control, IP = Paclobutrazol at a dose of 7.5 g/l, and Im = cutting the tip of dormant twigs. Dormancy-breaking substances factor consists of three levels, namely Dk = Control, Db = BAP 200 ppm, and Dn = KNO3 300 ppm. The results of the experiment showed that the highest fruit weight per tree at off-season production was obtained by induction with paklobutrazol (28.86 kg) and the lowest was in control (12.75 kg). Flowering induction treatments was not significantly different effect on fruit quality of Siam orange, represented by weight per fruits, fruit diemater, total soluble solid and vitamine C content was not siginificant different among levels of treatment. Dormancy-breaking substances treatment also not significantly effect on fruit quality of Siam orange. Based on this research it is recommended to induce flower for off-season produce of Siam orange by pruning the tips of dormant twigs or by using paklobutrzol.

scholarly journals PENGEMBANGAN MINUMAN TEH HITAM DENGAN DAUN KELOR (MORINGA OLEIFERA L) SEBAGAI MINUMAN MENYEGARKAN

2018 ◽  
Vol 1 (1) ◽  
Author(s):  
Yessy Friskilla ◽  
Rahmawati Rahmawati
Keyword(s):  
Analysis Of Variance ◽  
Moringa Oleifera ◽  
Black Tea ◽  
Total Dissolved Solids ◽  
Total Soluble Solid ◽  
Test Results ◽  
Dissolved Solids ◽  
Know How ◽  
Soluble Solid

Minuman teh merupakan minuman yang digemari hampir semua golongan umur karena selain memberikan efek menyegarkan juga mempunyai manfaat kesehatan. Saat ini pemanfaatan daun kelor sebagai produk makanan minuman karena manfaatnya yang baik untuk kesehatan sedang berkembang. Berdasarkan hal tersebut, maka dibuat pengembangan minuman teh hitam dengan daun kelor. Untuk mengetahui mutu teh hitam daun kelor, maka dibuat berbagai formulasi. Tujuan penelitian untuk mengetahui bagaimana pengaruh formulasi daun kelor dan teh hitam terhadap mutu teh yang dihasilkan. Formulasi  daun kelor dengan teh hitam, yaitu 75:25, 80:20, 85:15, 90:10, 95:5. Data dianalisis dengan analisis varian (ANAVA). Jika hasil uji ANAVA menunjukkan perbedaan nyata maka dilanjutkan dengan uji Duncan. Hasil penelitian menunjukkan formulasi daun kelor dengan teh hitam berbeda nyata (α = 0,05) terhadap kekentalan, kadar karbohidrat, total padatan terlarut, kadar tanin, warna dan rasa secara organoleptik. Formulasi teh daun kelor teh hitam 85:15 paling disukai. Minuman  ini berwarna  coklat, beraroma agak langu, dan berasa agak sepat, dengan kekentalan 1,90 cP, kadar air 3,21%, abu 7,51%, lemak 1,12%, protein 8,68%, karbohidrat 8,02%, pH 7,18, total padatan terlarut 5,31% dan kadar tanin 3,89 ppm. Disarankan untuk membuat teh hitam daun kelor dalam bentuk teh celup sehingga penyajiannya menjadi lebih cepat, mudah dan praktis.Kata kunci : teh hitam, daun kelor, minuman menyegarkan AbstractTea is a favorite drink from children to adults because tea provides a refreshing effect and health benefits. Currently the utilization of Moringa leaves as a food or beverage product is growing because of its good benefits for health. Based on this, then made the development of black tea drinks with moringa leaves. To determine the quality of black tea with moringa leaves, then made various formulations products. The purpose of this research is to know how the effect of leaf and black tea formulation on the quality of tea produced. Moringa leaf formulation with black tea, which are 75:25, 80:20, 85:15, 90:10, 95: 5. Data were analyzed by analysis of variance (ANAVA). If the ANAVA test results showed that there are significantly differences, then proceed with Duncan test. The results showed that moringa leaves with black tea formulation were significantly different (α = 0,05) to viscosity, carbohydrate, total soluble solid, tannin contents, color and taste organoleptically. The moringa leaves and black tea formulation 85:15 is most preferred. This drink is brown, slightly flavored and slightly bitter, with 1.90 cP thickness, 3.21% moisture, 7.51% ash, 1.12% fat, 8.68% protein, 8.02 carbohydrates % contents, pH 7.18, total dissolved solids 5,31% and tannin 3,89 ppm. It is advisable to make black tea moringa leaves in the form of tea bags. It will becomes faster, easier and practical when consumed.Keywords : black tea, moringa leaves, formulation 

scholarly journals THE APPLICATION OF BIOFERTILIZER ON GROWTH AND YIELD OF MELON VARIETIES (Cucumis melo L.)

2021 ◽  
Vol 4 (2) ◽  
pp. 50
Author(s):  
Safwandi Safwandi ◽  
Fadli Hanani ◽  
Muhammad Yusuf N ◽  
Jamidi Jamidi ◽  
Hafifah Hafifah ◽  
...  
Keyword(s):  
Cucumis Melo ◽  
Block Design ◽  
Total Dissolved Solids ◽  
Growth And Yield ◽  
Horticultural Crop ◽  
Dissolved Solids ◽  
Randomized Block Design ◽  
Two Factors ◽  
Cucumis Melo L ◽  
Biological Fertilizer

Melon (Cucumis melo L.) is one of potential horticultural crop in Indonesia. Unfortunately, melon production is currently unable to meet national demand. The objective of this study was to investigate the effect of biofertilizer, varieties and interaction between the dose of biofertilizer and varieties on the growth and yield of melons. The study was conducted in January-April 2021 at Paloh Lada Village, Dewantara District and the Laboratory of Agriculture Faculty, Universitas Malikussaleh. These experiments were arranged in a Factorial Randomized Block Design (RBD) with two factors. The first factor was biofertilizer (P) consisting of 4 levels: P0 (0 ml/L), P1 (5 ml/L), P2 (10 ml/L) and P3 (15 ml/L) and the second factor was melon varieties (V): V1 (F1 Pertiwi Anvi) and V2 (F1 Action 88). There was 8 treatment combinations with 3 replications, resulted in 24 experimental units. The interaction between biofertilizers and varieties gave significant effect on the growth and yield of melon, while the interactions between bio fertilizer did not differ on all variables observed. The application of biological fertilizer 10 ml/L on V1 variety (F1 Pertiwi Anvi) is recommendable. There was an interaction between of biological fertilizers and melon varieties on the total dissolved solids (Brix %).

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