scholarly journals The physical characteristics of analog cincau from different proportions of the cottonii organic powder

2021 ◽  
Vol 924 (1) ◽  
pp. 012087
Author(s):  
E Sinurat ◽  
J Basmal ◽  
Nurhayati
Keyword(s):  
Alkali Treatment ◽  
Gel Strength ◽  
Physical Characteristics ◽  
Gelling Agent ◽  
Physical Analysis ◽  
Soluble Fiber ◽  
Physical Quality ◽  
Tapioca Flour ◽  
Eucheuma Cottonii

Abstract Black grass jelly often called black jelly, also known as black cincau (“cincau” in Indonesian), was produced by boiling the black grass jelly to extract the jelly. It has a high soluble fiber content. This study investigated the analog cincau formulation using organic powder cottonii (OPC) ingredients as the gelling agent. The OPC was obtained from Seaweed Eucheuma cottonii (Lampung) without an alkali treatment. The analog cincau formulation consists of OPC, konjac, KCl, tapioca flour, cincau flavor. A commercial cincau was used as a reference. The physical quality characterization of analog cincau in this study includes gel strength, elasticity, and syneresis. Based on the physical analysis results, the best formula of analog cincau was the cincau using the following formula: OPC 65%, konjac 15%, tapioca flour 10%, and KCl 10%. Its physical characteristics were almost similar to the commercial cincau. The characteristics of the cincau with the best formula were the gel strength of 532 g/cm2, elasticity 246 (g/sec), and syneresis 2.70%.

scholarly journals Characterization of Tuna Jerky with the Addition of Seaweed (Eucheuma cottonii) Flour

2019 ◽  
Vol 22 (2) ◽  
pp. 273-286
Author(s):  
Reni Lobo ◽  
Joko Santoso ◽  
Bustami Ibrahim
Keyword(s):  
Heavy Metal ◽  
Protein Content ◽  
Paired Comparison ◽  
Research Result ◽  
Proximate Analysis ◽  
Gel Strength ◽  
High Quality ◽  
Eucheuma Cottonii

Fish jerky has hard texture which could make the appearance became less attractive to consumers. The aim of this study was to characterize tuna jerky with the addition of seaweed flour E. cottonii in order to increase acceptability by consumers. Result shown that seaweed flour characterization was consisted dietary fiber 73.95±0.45%, viscosity 107.02±0.51 cPs, gel strength 435.03±4.99 g/cm2, carageenan 54.56±0.18%, heavy metal Hg was <0.002 ppm, Pb was <0.004 ppm and Cd was 0.063±0.001 ppm, water content 12.63±0.08% and yield 6.07±0.08%. Based on research result, the additional of 2.5% E. cottonii concentration flour resulting high quality jerky with appearance value was 7.60, flavour was 7.67, texture was 5.7 and taste was 7.63 from 1-9 scales. Result from paired comparison test against commercial jerky (beef) resulting positive value, that means the quality of tuna jerky had better quality compared to commercial jerky and well accepted by panelist. Proximate analysis of tuna jerky shown that protein content 30.24±0.1%, water 11.32±0.02%, lipid 3.03±0.00% and ash 5.69±0.06%. Texture analysis results shown hardness 827.50±15.67, adhesiveness 0.09±0.02 and fracture 10.95±2.24.

scholarly journals THE EFFECT OF SEAWEED POWDER (Eucheuma cottonii) ADDITION IN CATFISH SAUSAGE

2015 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Lisa Amanda Yakhin ◽  
Kristalia Mulya Wijaya ◽  
Joko Santoso
Keyword(s):  
Clarias Gariepinus ◽  
Gel Strength ◽  
Sensory Properties ◽  
Gelling Agent ◽  
Gel Properties ◽  
Commercial Fish ◽  
Lipid Contents ◽  
Gelling Properties ◽  
Sarcoplasmic Protein ◽  
Eucheuma Cottonii

Sangkuriang catfish (Clarias gariepinus) is one of freshwater fish which gives low gelling capacity due to its high content of sarcoplasmic protein and lipid contents. Catfish surimi was made into fish sausage with tapioca starch as filler and seaweed powder as gelling agent. Seaweed Eucheuma cottonii have ability to increase gelling properties because of its hydrocolloid content, carrageenan. In this research, different concentrations of E. cottonii seaweed powder were added to fish sausage. E. cottonii powder improved gel strength (1816.69 g.cm), WHC (88.67%) of fish sausage without giving any effect to the sensory properties of fish sausage (aroma, flavor, off-flavor, color). The best concentration of E. cottonii powder adding was 0.50%. Fish sausage added with seaweed powder (0.50%) had comparable WHC, gel properties (gel strength, biting and folding test) and sensory properties with commercial fish sausage marketed in Indonesia. Furthermore, fish sausages added by either seaweed powder had higher whiteness degree, whiter color, and higher dietary fiber content compare to commercial fish sausage. Keywords : catfish, Eucheuma cottonii, fish sausage, seaweed powde 

Nanoprobing Application on Characterization of 6T-SRAM Single Bit Failures with Different Gox Breakdown Defect

2006 ◽  
Author(s):  
Cheng-Piao Lin ◽  
Chin-Hsin Tang ◽  
Cheng-Hsu Wu ◽  
Cheng-Chun Ting
Keyword(s):  
Copper Metallization ◽  
Physical Analysis ◽  
Electrical Characteristics ◽  
Gate Leakage Current ◽  
Data Retention ◽  
Simulation Data ◽  
Failure Data ◽  
Dual Gate ◽  
Soft Breakdown

Abstract This paper analyzes several SRAM failures using nano-probing technique. Three SRAM single bit failures with different kinds of Gox breakdown defects analyzed are gross function single bit failure, data retention single bit failure, and special data retention single bit failure. The electrical characteristics of discrete 6T-SRAM cells with soft breakdown are discussed and correlated to evidences obtained from physical analysis. The paper also verifies many previously published simulation data. It utilizes a 6T-SRAM vehicle consisting of a large number of SRAM cells fabricated by deep sub-micron, dual gate, and copper metallization processes. The data obtained from this paper indicates that Gox breakdown location within NMOS pull-down device has larger a impact on SRAM stability than magnitude of gate leakage current, which agrees with previously published simulation data.

Characterization of cellulose fibers in Thespesia populnea barks: Influence of alkali treatment

2019 ◽  
Vol 217 ◽  
pp. 178-189 ◽  
Author(s):  
M. Kathirselvam ◽  
A. Kumaravel ◽  
V.P. Arthanarieswaran ◽  
S.S. Saravanakumar
Keyword(s):  
Alkali Treatment ◽  
Cellulose Fibers ◽  
Thespesia Populnea

Electrical Characterization of Low Temperature GaAs Layers, and Observation of the Extremely Large Carrier Concentrations in Undoped Material

1991 ◽  
Vol 241 ◽  
Author(s):  
Bijan Tadayon ◽  
Mohammad Fatemi ◽  
Saied Tadayon ◽  
F. Moore ◽  
Harry Dietrich
Keyword(s):  
Molecular Beam Epitaxy ◽  
Low Temperature ◽  
Substrate Temperature ◽  
Molecular Beam ◽  
Electrical Characterization ◽  
Physical Characteristics ◽  
Hall Measurements ◽  
Undoped Material ◽  
Low Temperature Gaas

ABSTRACTWe present here the results of a study on the effect of substrate temperature, Ts, on the electrical and physical characteristics of low temperature (LT) molecular beam epitaxy GaAs layers. Hall measurements have been performed on the asgrown samples and on samples annealed at 610 °C and 850 °C. Si implantation into these layers has also been investigated.

scholarly journals Pengaruh Perlakukan Alkali terhadap Sifat Fisik, dan Mekanik Serat Kulit Buah Pinang

2018 ◽  
Vol 11 (1) ◽  
pp. 6
Author(s):  
Cokorda putri Kusuma kencanawati ◽  
I Ketut Gede Sugita ◽  
NPG Suardana ◽  
I Wayan Budiasa Suyasa
Keyword(s):  
Tensile Strength ◽  
Room Temperature ◽  
Alkali Treatment ◽  
Agricultural Waste ◽  
Alkaline Treatment ◽  
Physical Characteristics ◽  
Percentage Increase ◽  
Fiber Density ◽  
Areca Catechu ◽  
Wax Content

Makalah ini menganalisis pengaruh perlakukan alkali dan tanpa perlakukan alkali terhadap karakateristik fisik, morfologi dan sifat mekanik serat kulit buah pinang (areca Catechu L.). Selama ini pemanfaatan limbah pertanian belum dilakukan secara maksimal, sehingga dapat menimbulkan pencemaran terhadap lingkungan. Serat kulit buah pinang (Areca Husk Fiber/AHF) selama ini hanya dipergunakan sebagai bahan bakar biomassa dan media tanam sedangkan untuk pemanfaatan lain belum ada sama sekali. AHF diberi perlakukan NaOH 2,5%, 5%, 7,5% dan 10% dengan waktu perendaman 2 jam pada temperatur kamar, untuk mengetahui karakteristik fisik AHF maka dilakukan pengukuran panjang dan diameter serat, pengujian densitas, pengujian kadar air dan moisture sedangkan untuk mengetahui karakteristik mekanik dilakukan pengujian tarik serat tunggal sesuai dengan ASTM D 3379. Dari penelitian ini diketahui bahwa diameter AHF mengalami pengurangan diameter akibat perlakukan alkali, hal ini terkait dengan hilangnya kandungan lignin, pektin dan wax. Densitas AHF menurun dengan meningkatan prosentase NaOH bila dibandingkan dengan AHF tanpa perlakukan NaOH. Kekuatan tarik bervariasi dengan adanya perlakuan alkali.  Kekuatan tarik AHF tertinggi pada serat yang mengalami perlakukan NaOH 5% yaitu sebesar 165 Mpa dan kekuatan tarik terendah pada AHF dengan perlakuan Alkali 10% yaitu sebesar 137 MPa . This paper analyzes the effect of alkali and non-alkali treatments on the physical characteristics, morphology and mechanical properties of betel nut huks fiber (areca Catechu L.). the used of agricultural waste has not been done optimally, causing environmental pollution. Areca Husk Fiber (AHF) only used as biomass fuel and planting medium, while for the other uses it has not existed. AHF was given 2.5%, 5%, 7.5% and 10% NaOH treatment with 2 hours immersion at room temperature, to known the physical characteristics of AHF then measured the length and diameter of fiber, density test, water content and moisture test. Mechanical characteristics of single fiber tensile testing in accordance with ASTM D 3379. From this study that known the diameter of AHF has a reduction in diameter due to alkaline treatment, this is related to loss of lignin, pectin and wax content. The density of AHF decreases with the percentage increase of NaOH when compared with AHF without the treatment of NaOH. Tensile strength varies with alkaline treatment. The highest AHF tensile strength in treated fibers was 5% NaOH of 165 Mpa and lowest tensile strength in AHF with 10% Alkali treatment of 137 MPa.

scholarly journals Thin-layer hydration method to prepare a green tea extract niosomal gel and its antioxidant performance

2021 ◽  
Vol 68 (1) ◽  
pp. 126-136
Author(s):  
U. Chasanah ◽  
N. Mahmintari ◽  
F. Hidayah ◽  
F.A. El Maghfiroh ◽  
D. Rahmasari ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Thin Layer ◽  
Green Tea ◽  
Chorioallantoic Membrane ◽  
Entrapment Efficiency ◽  
Physical Characteristics ◽  
Green Tea Extract ◽  
Gelling Agent ◽  
Niosomal Gel ◽  
Tea Extract

Abstract This study aimed to prepare a niosomal gel of green tea (Camellia sinensis) extract containing catechins, mostly epigallocatechin-3-gallate (ECGC), as a potent antioxidant. Niosomes can increase EGCG's stability and penetration into the skin for a better therapeutic effect. Niosomes were prepared by a thin-layer hydration method, were evaluated for their vesicle shape, particle size, polydispersity index, zeta potential and entrapment efficiency, and then incorporated into gels using sodium alginate as a gelling agent. Three niosomal gel formulations were prepared with different concentrations of niosomes green tea extract. Afterwards, organoleptic properties, chemical and physical characteristics, antioxidant activity, and stability and irritability of the niosomal gels were investigated. The different concentrations of green tea extract had a significant effect on the physical characteristics, but not on the chemical ones. Its antioxidant activity was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging method. The 50% extract green tea niosomes gel showed the highest inhibition value (25.13%). The stability was determined by freeze–thaw and real-time methods; they showed a decrease in pH, but still within the pH range of skin. The irritability test used was the Hen's Egg Test-Chorioallantoic Membrane (HET-CAM) method, which showed no irritation for all formulas. In conclusion, 50% green tea extract niosomes gel results showed it to be the best formulation with optimal antioxidant results.

scholarly journals CHARACTERISTICS OF FISH CRACKERS BASED ON TYPES OF FISH AND DIFFERENT TYPES OF STARCH

2018 ◽  
Vol 5 (2) ◽  
pp. 102
Author(s):  
Dede Zaenal Arif
Keyword(s):  
Economic Value ◽  
Free Variable ◽  
Physical Analysis ◽  
Second Stage ◽  
Sample Composition ◽  
Different Types ◽  
Development Levels ◽  
Tapioca Flour ◽  
Two Stages ◽  
Organoleptic Parameters

The purpose of this research is to produce fish crackers from different types of fish, namely catfish and patin fish as well as different types of starch and know the characteristics of a good fish crackers. The benefit that can be expected from this research was to utilize catfish and patin fish abundant potency and add economic value. The method of this research was divided into two stages, namely the first stage is the stage which determines the range of the comparison with the fish flour, determine the type of fish and determine the type of flour used by using the hedonik method of organoleptic parameters. On the second stage has a purpose and that is to analyze chemical and physical fish crackers by comparison. The data were analyzed using the method of experiment results simple linear variable (x) increase in comparison of fish and flour (part). The free variable (y) consists of the response of the color, flavor, aroma, texture, volume and the development levels of crispness. The type of fish and the type of starch correlated against all response organoleptic, except the catfish and tapioca flour was not correlated against sense, catfish and cornmeal were not correlated against the texture of the fish, and catfish and sago flour not correlated against scent. The highest correlation is indicated by the sample composition of the cornmeal and catfish fish total value index by 17 of the total value of the correlation coefficient in classification. The sample was selected based on organoleptic level consumer favorite is with the composition of samples catfish and tapioca flour with a 1:1 comparison (111). Based on the results of the chemical analysis of protein obtained 24,38%, fat content of 1.6%, levels of starch of 44.69% and water content of 5.5%. Physical analysis of the parameter and the mobilising of the volume development of IE of 146.43% and the level of crispness that is of 0.56 mm/s/50gram.  

scholarly journals Formulasi dan Evaluasi Fisik Sediaan Emulgel Tabir Surya Ekstrak Kulit Batang Kayu Manis (Cinnamomum burmannii)

2019 ◽  
Vol 5 (1) ◽  
pp. 90-99
Author(s):  
Risqika Yuliatantri Paramawidhita ◽  
Uswatun Chasanah ◽  
Dian Ermawati
Keyword(s):  
Chemical Constituents ◽  
Physical Characteristics ◽  
Gelling Agent ◽  
Bark Extract ◽  
Cinnamon Bark ◽  
Cinnamomum Burmannii ◽  
Dispersive Power ◽  
One Way Anova ◽  
Optimal Formula ◽  
Brown Color

One of the natural ingredients can be used for sunscreen is Cinnamomum burmannii. Sinamaldehid chemical constituents in cinnamon bark extract that has potential as an antioxidant and can be used as a sunscreen content. This study was to determine the levels of cinnamon bark extract ( 1 %, 2 % and 3 % ) which can give physical characteristics, acceptability, which is optimal for preparations with HPMC as a gelling agent, Evaluations include pH, the power spread, the viscosity and acceptability. The results of organoleptic for formula I (1%), II (2%) and III (3%) have a soft texture grainy, the distinctive smell of cinnamon, and all formula has a pale brown color. From the analysis of One-Way ANOVA found significant differences for any dispersive power. But did not have significant differences in pH and viscosity. For acceptability evaluation formula III is the optimal formula to applied softness, easiest formula to flattened and easy to wash.

scholarly journals FORMULASI DAN KARAKTERISASI FISIK MASKER GEL PEELOFF EKSTRAK LENGKUAS (Alpinia galanga, (L.) Sw)

2019 ◽  
Vol 16 (02) ◽  
pp. 14
Author(s):  
Mar’atus Sholikhah ◽  
Rahayu Apriyanti
Keyword(s):  
Statistical Tests ◽  
Ease Of Use ◽  
Gelling Agent ◽  
P Value ◽  
Topical Drug Delivery ◽  
Drying Time ◽  
Pharmaceutical Dosage Forms ◽  
Alpinia Galanga ◽  
Organoleptic Parameters

ABSTRACT Alpinia galanga (L.) Sw or galangal is widely used by Indonesian people as a spice in cooking. The content of catechins and 1-acetoxicavicol acetate in the extract is known to have antioxidant activity. The ability of these antioxidants needs to be applied to pharmaceutical dosage forms to improve aesthetics and ease of use. One of the topical drug delivery systems that is in accordance with the needs of the community today is the preparation of peel-off gel mask. The purpose of this study was to determine the effect of variations in PVA gelling agent concentration as a mask base on the physical characteristics of galangal extract peel-off gel masks. Three mask formulations were made based on variations in the concentration of PVA in the range of 5% -15%. The physical characterization of the preparations included organoleptic tests, homogeneity, pH, viscosity, adhesion, dispersion, and drying time. Homogeneity and organoleptic parameters were analyzed descriptively. The parameters of viscosity, drying time, pH, spreadability, and adhesion were analyzed statistically using Anova Single Factor with a confidence level of 95%. The results showed that the F1 and F2 formulas with PVA concentrations of 10% and 12.5% were the optimum formulas as a mask base. Based on statistical tests, variations in the concentration of PVA significantly influence the parameters of mask adhesion with a p-value of 0.0001 (

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