scholarly journals Liquid smoke application in latex as an environment-friendly natural coagulant

2021 ◽  
Vol 926 (1) ◽  
pp. 012052
Author(s):  
Evahelda ◽  
R F Astuti ◽  
S N Aini ◽  
Nurhadini
Keyword(s):  
Raw Materials ◽  
Clotting Time ◽  
Wood Industry ◽  
Rubber Material ◽  
Environment Friendly ◽  
Natural Coagulant ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Completely Randomized Design

Abstract Liquid smoke has many benefits, especially in the food, fishery, timber, and plantation industries. It is used as a preservative or durability increased and aroma and taste addition in the food and fishery industry. In the wood industry, liquid smoke can resist termite attacks, while in the plantation industry, it functions as a latex coagulant containing antifungal, antibacterial, and antioxidants that can improve rubber product’s quality. Most of the rubber farmers in Bangka Belitung still use alum as a coagulant to coagulate their latex. However, alum coagulant can reduce the quality of the processed rubber material (bokar). The reason farmers use alum is that raw materials are cheap, therefore getting coagulant raw materials at low prices and not pollute the environment with a less moderate aroma/odor caused by non-recommended coagulant materials (alum) are needed. This study aims to apply liquid smoke as a natural coagulant in latex freezing. The research method used a Completely Randomized Design, with liquid smoke concentration replicated three times. Parameters observed were clotting time speed and organoleptic test for odor during 14 days of storage. The results showed that the best concentration of liquid smoke was 15% no odor and a clotting time of 8.23 minutes.

scholarly journals Quality of Cultured Wader Pari During Storage at Different Temperature

2017 ◽  
Vol 20 (1) ◽  
pp. 123
Author(s):  
Almira Islamei Pratiwi ◽  
Amir Husni ◽  
Siti Ari Budhiyanti ◽  
Bambang Retno Aji
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Ice Storage ◽  
Randomized Design ◽  
Duration Of Storage ◽  
Completely Randomized Design ◽  
Materials Used ◽  
Temperature Factors ◽  
Storage Technique

Rasbora lateristriata is one Indonesian freshwater fish consumed by society as a source of animal protein. Like fish in general, rasbora is considered as perishable food, so it is necessary to apply a proper storage technique, one of which is cold storage. The purpose of this study was to determine the proper storage temperature of the rasbora in the storage of freezer, chiller and ice. The raw materials used was rasbora in size of 2 grams/fish. The Wader was caught then pondered (2,1 kg). Rasbora was split into three different storages those were freezer (-20°C), chiller (4°C), and ice (10°C). The study design used a completely randomized design with storage temperature factors and the duration of storage with three treatments and three replications. Observations were made on days 0, 5, 10, 15, 20, 25, and 30 include TPC test, TVB, pH and organoleptic. The results showed that treatment of freezer, chiller, and ice storage were able to inhibit decay until the 40th day, 13th day, and day 2, repectivelly. Thus, the freezer storage (-20° C) provides more effective in inhibiting decay by TPC, TVB, pH and organoleptic.

scholarly journals Application of different Fresh Fish Handling Technique on the Quality of Raw Ingredients of Pindang Production

2017 ◽  
Vol 19 (2) ◽  
pp. 89 ◽  
Author(s):  
Pandit I Gde Suranaya
Keyword(s):  
Room Temperature ◽  
Raw Materials ◽  
Raw Material ◽  
P Value ◽  
Fresh Fish ◽  
Randomized Design ◽  
Handling Technique ◽  
Completely Randomized Design ◽  
Crushed Ice

Histamine toxicity can be occurred after consumsing decomposing fish (pindang). The community (fishermen) perform different handling techniques on raw materials of pindang to slow down the decomposition process. This research is aimed to know the influence of various techniques of handling fish on the quality of raw materials of pindang. This research used completely randomized design with single factor. This study compared various methods of fish handling commonly used by community (fisherman in Kusamba village) to maintain the quality of raw materials of pindang, such as: kept on room temperature (technique A), add 1 kilogram crushed ice for 4 kilogram fishes (technique B), add 10% salt (technique C), and combination of technique B and C (ice and fish combination 1:8 plus 5% salt as technique D). Diversity analysis show a significant influence of different techniques of fish handling on the quality of raw material of pindang (p value <0.05). Addition of crushed ice show the best quality result among fish handling technique with histamine levels 11.30 mgN%, moisture content 74.53%, TVB 20.19 mgN%, salt 0.32%, bacteria 13 x 101 colonies / g, and negative coliform. Organoleptic assessment for B techniques also show the best result with visibility score 8.0 (bright, strong, and thin scale), eye 7.7 (convex, slightly foggy cornea, slightly faint pupil), odor 7.8 (soft odor), and texture 7.8 (elastic).

scholarly journals PENGARUH LAMA PERENDAMAN DAN KONSENTRASI ASAP CAIR TERHADAP PENILAIAN ORGANOLEPTIK DAN KIMIA POKEA (Batissa violacea var. celebensis, von Martens 1897) ASAP

2019 ◽  
Vol 2 (1) ◽  
pp. 110
Author(s):  
Prilya Zhatrawati Mentang ◽  
Moh Nuh Ibrahim ◽  
Kobajashi Togo Isamu
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Soaking Time ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Two Factors ◽  
The Mean ◽  
Completely Randomized Design

AbstrakPenelitian ini bertujuan Untuk mengetahui pengaruh lama perendaman asap cair, konsentrasi asap cair interaksi antara lama perendaman dan konsentrasi asap cair terhadap mutu pokea asap.Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) yang terdiri dari dua faktor. Faktor pertama yaitu waktu perendaman (5, 10, 15 menit), faktor kedua yaitu konsentrasi asap cair (2%, 4%, 6%) dengan tiga kali ulangan. Pokea asapterhadap interaksi lama perendaman dan konsentrasi asap cair terhadap organoleptikrupa, bau, tekstur, rasa, kadar air dan kadar protein berpengaruh sangat nyata. Kadar benzo(a)pyrene pada T3N1 sebesar 2,47 mg/kg, T3N2 sebesar            5,46 mg/kg dan T3N3 sebesar 3,84 mg/kg. Rerata organoleptik rupa diperoleh nilai tertinggi pada T2N2 sebesar 4 (suka), bau pada perlakuan T2N3 sebesar 4 (suka), rasa pada perlakuan T2N3 sebesar 3 (agak suka), tekstur pada perlakuan T2N3 sebesar           4 (suka), kadar air pada perlakuan T3N1 sebesar 9,91% dan kadar protein pada perlakuan T2N3 sebesar 45,69%. Kata kunci: Pokea, asap cair, kadar air, kadar protein, organoleptik  AbstractThe aims of this study was to determine the effect of liquid smoke soaking time, liquid smoke concentration and interaction between soaking time and liquid smoke concentration on the quality of smoke pokea. This research used a Factorial Completely Randomized Design (FCRD) consisting of two factors. The first factor is soaking time (5, 10, 15 minutes), the second factor is the concentration of liquid smoke (2%, 4%, 6%) with three replications.Smokedpokea for interaction of soaking time and liquid smoke concentration on organoleptic appearance, odor, texture, taste, water content and protein content had a very significant effect. The level of benzo(a)pyrene on T3N1 was 2.47 mg/kg, T3N2 was 5.46 mg/kg and T3N3 was 3.84 mg/kg. The mean organoleptic obtained the highest value on T2N2 of 4 (likes), odor at T2N3 of 4 (likes), taste on T2N3 of 3 (rather like), texture on T2N3 of 4 (likes), water content on T3N1 was 9.91% and protein content in T2N3 was 45.69%.Key words: Pokea clam, liquid smoke, moisture content, protein content, organoleptic

scholarly journals EVALUASI MIKROSTRUKTUR KULIT TELUR ITIK PASCA FORMULASI KHITOSAN-ASAP CAIR SELAMA PENGASINAN

2018 ◽  
Vol 21 (1) ◽  
pp. 14
Author(s):  
MIWADA I N. S. ◽  
M. HARTAWAN ◽  
I K. SUKADA
Keyword(s):  
Electron Microscope ◽  
Scanning Electron Microscope ◽  
Ph Value ◽  
Curing Time ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Egg Shells ◽  
Completely Randomized Design ◽  
Scanning Electron

This study aims at analyzing the ability of chitosan-formula liquid smoke to make innovation of curing timeswith penetration through the pores of duckling egg shells on the process of salting. A completely randomized design(CRD) was used with long curing treatment in 5, 10, 15, and 20 days. Besides, formula chitosan-liquid smoke with20 g/l and 3% concentration were used in this experiment. The results showed that the curing of time up to 15 daysgave the highest score (P<0.05) with good criteria. The quality of chemical in a long curing times gave significantdifferences (P<0.05) from indicators as of pH value, protein, and content of total phenol, and acids. The resultof SEM (Scanning Electron Microscope) showed that formulation of chitosan-liquid smoke could give effect to arelatively open eggshells microstructure. It can be concluded that chitosan formulation with 20 g/l concentrationand 3% of liquid smoke concentration can be effective at 15 days curing time.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

2020 ◽  
Vol 7 (2) ◽  
pp. 119
Author(s):  
Lukman Affandhy ◽  
Muchamad Luthfi ◽  
Dian Ratnawati ◽  
Frediansyah Firdaus
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Research Method ◽  
Moringa Oleifera ◽  
The Third ◽  
Randomized Design ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Second Period

ABSTRAK  Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu  perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata  >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci:  kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

Pengaruh Penambahan Air pada Pengolahan Susu Kedelai

2015 ◽  
Vol 4 (1) ◽  
pp. 8-13
Author(s):  
Priscillia Picauly ◽  
Josefina Talahatu ◽  
Meitycorfrida Mailoa
Keyword(s):  
Glycine Max ◽  
Physical Properties ◽  
Sweet Taste ◽  
Soya Milk ◽  
Randomized Design ◽  
Soybean Extract ◽  
Glycine Max L ◽  
Completely Randomized Design ◽  
Water Ratio

Soybean (Glycine max (L) Merr) is needed as an alternative diversification in order to increase protein consumption. Soybean can be processed into variety of foods and drinks. The most popular drink from soybean is soya milk which is made from soybean extract yielded from the addition of water. The amount of water added determine the quality of soya milk due to its effect on the chemical and physical properties of soya milk. This research was intended to find out the proper ratio of soybean and water in the processing of soya milk to yield the best quality. A completely randomized design was used with eight treatments of soybean and water ratio as follows, ratio of 1 : 6, ratio of 1 : 8, ratio of 1 : 10, ratio of 1 : 12, ratio of 1 : 14, ratio of 1 : 16, ratio of 1 : 18 and ratio of 1 : 20. Result showed the soybean and water ratio 1 : 10 in the processing of soya milk yielded milk having good quality according to its chemical with protein content of 2.53%, fat of 1.20%, sugar total of 1.60%, pH of 7.1, and organoleptic characteristies of both somewhat sweet taste and viscous texture.

KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

2015 ◽  
Vol 4 (2) ◽  
pp. 41-44
Author(s):  
Priscillia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Water Solubility ◽  
Physical Property ◽  
Rice Flour ◽  
Absorption Index ◽  
Randomized Design ◽  
Nutrition Value ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

Pengaruh ovaprim, aromatase inhibitor, dan hipofisa terhadap kualitas telur ikan Lele Dumbo (Clarias gariepinus)

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Erwin A. Aziz ◽  
Ockstan Kalesaran
Keyword(s):  
Survival Rate ◽  
Experimental Design ◽  
Aromatase Inhibitor ◽  
Fish Larvae ◽  
Clarias Gariepinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Hatching Eggs

This study aimed to determine the effect of ovaprim hormone, aromatase inhibitor and pituitary on the quality of the catfish eggs (Clarias gariepinus). Experimental Design used was Completely Randomized Design (CRD) with four treatments, each with three replications. Treatment A: ovaprim; treatment B: Aromatase inhibitors, treatment C: hypophysis and treatment D: Control. The results showed that the difference in treatment gave highly significant effect on fertilization and hatching eggs but no significant effect on the survival rate of larvae. Aromatase inhibitor hormone was the best because it provided highly significant effect on fertilization (92.66%), hatchability of eggs (95%), and surviva rate (81.33%) of fish larvae.   Keywords : Clarias gariepinus. Ovaprim, Aromatase Inhibitor, Hypophysis, egg, larvae

scholarly journals Photo-selective shade nets on the production and quality of sugarcane plantlets

2019 ◽  
Vol 23 (5) ◽  
pp. 366-371 ◽  
Author(s):  
José J. F. Cordeiro Júnior ◽  
Héliton Pandorfi ◽  
José A. D. Barbosa Filho ◽  
Alex S. Moraes ◽  
Luiz A. de Almeida Neto ◽  
...  
Keyword(s):  
Solar Radiation ◽  
Substrate Temperature ◽  
Principal Component ◽  
Global Solar Radiation ◽  
Saccharum Officinarum ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT Brazil is the world’s largest producer of sugarcane (Saccharum officinarum L.) and research aimed at propagation has promoted higher quality in production. The objective of this study was to investigate the effect of the variation of micrometeorological elements on the survival and quality of pre-sprouted sugarcane plantlets. The study was carried out in a protected environment (UFRPE). Plantlets of the cultivar RB92579 were obtained by the technique of production of pre-sprouted plantlets. The protected environments were divided into four modules covered with low-density polyethylene plastic + photo-selective shade nets and one module without shade net. Micrometeorological data of global and photosynthetically active solar radiation, air temperature, substrate temperature, relative humidity and the solar radiation spectrum were recorded in each module. The experiment was conducted in a completely randomized design and the principal component analysis was used to verify the association between the cultivation modules, micrometeorological variables and crop variables. Anti-UV low-density polyethylene plastic + freshnet led to lower transmittance of global solar radiation, higher percentage of photosynthetically active radiation and lower plantlet mortality. Substrate temperature above 30.2 °C resulted in higher plantlet mortality. Larger spectrum in the red range led to the production of better quality plantlet. The use of freshnet shade net promoted adequate conditions for the cultivation of sugarcane plantlets and allows obtaining better quality plantlets.

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