Chemical and sensory properties of analogue rice based on kimpul flour (Xanthosoma sagitifolium)

Abstract Analog rice is artificial rice shaped like rice grains made from non-rice carbohydrate-rich flour with water, which can overcome food security in Indonesia. Taro kimpul is a local food rich in carbohydrates that cannot be widely used. Therefore, kimpul thread has the potential to be used as raw material in the manufacture of analog rice. This study aimed to determine the chemical characteristics of kimpul taro analog rice with dyes and binders. In addition, it is expected to increase consumer acceptance based on sensory testing. This research method uses an experimental laboratory method by making analog rice with 4 formulations. The analysis was water content, ash content, protein content, fat content, carbohydrate content, and sensory (hedonic) analysis, including colour, taste, texture, and overall aroma. The results showed that analog rice A was the best formula selected using the Bayes method based on the results of chemical and hedonic tests. Chemical and sensory characteristics of analog rice A with the use of 4% CMC and 32% beet are as follows moisture 2.88%; ash 2.3%; fat 1.1%; 5.7% protein; carbohydrate 87.94% and a preference value with an average range of neutral-good.

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The Effect of different Concentration of Fish Meat on Texture, Nutrition and Sensory of ‘Tahu bakso’ made from Tilapia (Oreochromish niloticus)

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.14550 ◽

2016 ◽

Vol 19 (3) ◽

pp. 214

Author(s):

Tri Winarni Agustini ◽

Yosomenggolo Sastro Darmanto ◽

Ima Wijayanti ◽

Putut Har Riyadi

Keyword(s):

Analysis Of Variance ◽

Protein Intake ◽

Gel Strength ◽

Ash Content ◽

Raw Material ◽

Fish Protein ◽

Fish Meat ◽

Central Java ◽

Experimental Laboratory ◽

Local Protein

Central Java is popular for soybean tofu and one of its diversification product is ‘tahu bakso’which is very famous in Central Java especially Semarang. ‘Tahu bakso’ generally produce from beef, whereas nile fish meat has a potential to be used as raw material to replace beef in producing ‘tahu bakso’. Utilisation of nile fish meat can support fish protein intake by community as well as for promoting local protein resource. The aims of this study was to observe the effect of different concentration of fish meat on physical, chemical and sensory characteristic of ‘tahu bakso’. The parameters evaluated include texture (hardness, deformation, gel strength), proximate (protein, fat, carbohydrate, ash and water), and sensory (hedonic test) of the product resulted. This study used experimental laboratory by using Completely Randomised Design with Anova (p<0,05). The treatments covers: different concentration of fish meat (30%, 40% and 50%). Treatment with highest hardness and gel strength was performed by 30% concentration with the value of 530.88 g.cm. Whereas treatment 40% concentration has highest deformation of 23.47 mm, and has no significant different to 50% concentration. Based on analysis of variance, different concentration of fishmeat gave significant effect on characteristic of proximate especially on protein and fat (p<0.05) but has no significant effect on water and ash content (p>0.05). Different concentration of fish meat has no significant effect on hedonic of ‘tahu bakso’ resulted. Overall ‘tahu bakso’ made from nile meat with 50% concentration is considered to be the most preferred by panelist, but the overall value has no significant different to 40% concentration. Therefore, it is concluded that concentration 40% of fish meat is considered as the best treatment for producing ‘tahu bakso’ with respect to texture, nutrition, sensory attributes. ‘y

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Description And Composition Chemistry of Meat and Carapace (Thalasina Anomala)

Jurnal Perikanan dan Kelautan ◽

10.31258/jpk.25.2.138-144 ◽

2020 ◽

Vol 25 (2) ◽

pp. 138

Author(s):

Tengku Muhammad Ghazali ◽

Fillia R.G Sitinjak ◽

Wahdi Simanullang

Keyword(s):

Research Method ◽

Mineral Content ◽

Dry Weight ◽

Proximate Analysis ◽

Ash Content ◽

Raw Material ◽

Body Parts ◽

Test Results ◽

Mangrove Area ◽

Two Stages

Thalasina anomala is a type of shrimp that is generally found in the muddy areas of the mangrove area on the coast of the Selat Panjang. The purpose of this study was to obtain the chemical composition of meat and carapace and the rendemen of T. Anoma. Meat and carapace as raw material. This research method description and data analyzed statistically. In this study, there are two stages, namely preparation and rendement of body parts of rama shrimp and then proximate analysis of meat and carapace. Proximate test results from meat and carapace of successive shrimp are water content 76.58 %, 38.93 % gross weight (gw), protein content 81, 46 %, 10.12 % dry weight (dw) , fat content of 5.01% (dw), 2.36% (dw), ash content of 3.93% (bk), 73.96% (dw) and Carbohydrates 9.61% (dw), 14.62% (dw). This value shows that protein in meat is beneficial in food, while carapaces ash content shows the high mineral content

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Facile preparation of nanofiller-paper using mixed office paper without deinking

TAPPI Journal ◽

10.32964/tj14.3.167 ◽

2015 ◽

Vol 14 (3) ◽

pp. 167-174 ◽

Cited By ~ 8

Author(s):

QIANQIAN WANG ◽

J.Y. ZHU

Keyword(s):

Cellulose Nanofibrils ◽

Ash Content ◽

Raw Material ◽

Mechanical Grinding ◽

Microscope Imaging ◽

Facile Preparation ◽

Electron Microscope Imaging ◽

Thermal Stability Of ◽

Scanning Electron ◽

Office Paper

Mixed office paper (MOP) pulp without deinking with an ash content of 18.1 ± 1.5% was used as raw material to produce nanofiller-paper. The MOP pulp with filler was mechanically fibrillated using a laboratory stone grinder. Scanning electron microscope imaging revealed that the ground filler particles were wrapped by cellulose nanofibrils (CNFs), which substantially improved the incorporation of filler into the CNF matrix. Sheets made of this CNF matrix were densified due to improved bonding. Specific tensile strength and modulus of the nanofiller-paper with 60-min grinding reached 48.4 kN·m/kg and 8.1 MN·m/kg, respectively, approximately 250% and 200% of the respective values of the paper made of unground MOP pulp. Mechanical grinding duration did not affect the thermal stability of the nanofiller-paper.

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Assessment of Pellets from Three Forest Species: From Raw Material to End Use

Forests ◽

10.3390/f12040447 ◽

2021 ◽

Vol 12 (4) ◽

pp. 447

Author(s):

Miguel Alfonso Quiñones-Reveles ◽

Víctor Manuel Ruiz-García ◽

Sarai Ramos-Vargas ◽

Benedicto Vargas-Larreta ◽

Omar Masera-Cerutti ◽

...

Keyword(s):

Chemical Properties ◽

Ash Content ◽

Hot Water ◽

Raw Material ◽

Chemical Components ◽

Energy Yield ◽

Cellulose Content ◽

Fixed Carbon ◽

End Use ◽

The Impact

This study aimed to evaluate and compare the relationship between chemical properties, energy efficiency, and emissions of wood and pellets from madroño Arbutus xalapensis Kunth, tázcate Juniperus deppeana Steud, and encino colorado Quercus sideroxyla Humb. & Bonpl. in two gasifiers (top-lit-up-draft (T-LUD) and electricity generation wood camp stove (EGWCS)) in order to determine the reduction of footprint carbon. In accordance with conventional methodologies, we determined the extracts and chemical components (lignin, cellulose, holocellulose), and the immediate analyses were carried out (volatile materials, fixed carbon, ash content and microanalysis of said ash), as well as the evaluation of emission factors (total suspended particulate matter (PM2.5), CO, CO2, CH4, black carbon (BC), elemental carbon (EC), and organic carbon (OC)). The results were statistically analyzed to compare each variable among species and gasifiers. The raw material analyzed showed how the pH ranged from 5.01 to 5.57, and the ash content ranged between 0.39 and 0.53%. The content values of Cu, Zn, Fe, Mg, and Ca ranged from 0.08 to 0.22, 0.18 to 0.19, 0.38 to 0.84, 1.75 to 1.90, and 3.62 to 3.74 mg kg−1, respectively. The extractive ranges from cyclohexane were 2.48–4.79%, acetone 2.42–4.08%, methanol 3.17–7.99%, and hot water 2.12–4.83%. The range of lignin was 18.08–28.60%. The cellulose content ranged from 43.30 to 53.90%, and holocellulose from 53.50 to 64.02%. The volatile material range was 81.2–87.42%, while fixed carbon was 11.30–17.48%; the higher heating value (HHV) of raw material and pellets presented the ranges 17.68–20.21 and 19.72–21.81 MJ kg−1, respectively. Thermal efficiency showed statistically significant differences (p < 0.05) between pellets and gasifiers, with an average of 31% Tier 3 in ISO (International Organization for Standardization) for the T-LUD and 14% (ISO Tier 1) for EGWCS, with Arbutus xalapensis being the species with the highest energy yield. The use of improved combustion devices, as well as that of selected raw material species, can reduce the impact of global warming by up to 33% on a cooking task compared to the three-stone burner.

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Tax Compliance Decision Analysis: Audit Strategy, Audit Rate, Perceived Probability of Audit, and Taxpayer Ethics

Information Management and Business Review ◽

10.22610/imbr.v8i3.1327 ◽

2016 ◽

Vol 8 (3) ◽

pp. 11-21

Author(s):

Meinarni Asnawi

Keyword(s):

Empirical Evidence ◽

Tax Compliance ◽

Laboratory Method ◽

Random Group ◽

Fixed Group ◽

Multiple Treatment ◽

Experimental Laboratory ◽

Audit Strategy ◽

Indirect Relationship ◽

Perceived Probability

This study aims to provide empirical evidence that audit strategy, audit rate, perceived probability of audit and taxpayer ethics have impact on tax compliance. This Research employs the experimental laboratory method with multiple treatment design to refer behavioral change in tax compliance decision. 156 voluntary student participants were recruited from three major; accounting, management, and economics major. The participants grouped into random and fixed group adaptable with audit strategy treatment. Random selection is used to establish participant to each group. Audit rate treatment was classified in four audit level; uninformed audit rate, 10%, 20%, and finally 30%. Perceived probability of audit treatment; subjects determine the percentage of perceived audit. Furthermore taxpayer ethics treatment uses tax ethics film. The results provide empirical evidence that in the random group, strategy random audit, audit rate, perceived probability of audit and taxpayer ethics have significant relationship with tax compliance decision. Conversely, fixed group disprove that audit fixed strategy insignificantly with tax compliance decisions. Audit fixed strategy and audit rate have indirect relationship to tax compliance decision by perceived probability of audit. These results from both of group may suggest that taxpayers will increase the tax compliance decision when his possibility to be audited is high. Taxpayer ethics has significant impact on tax compliance decision at all audit level. Taxpayer ethics plays an important role of increased tax compliance decision. This study has implication for judgment theory to consider taxpayer ethics.

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Standardization of Mango (Mangifera Indica L.) Peel Simplisia of Gadung Variety

PHARMADEMICA : Jurnal Kefarmasian dan Gizi ◽

10.54445/pharmademica.v1i1.2 ◽

2021 ◽

Vol 1 (1) ◽

pp. 1-8

Author(s):

Andini Andini ◽

Cindy Fernanda Putri

Keyword(s):

Moisture Content ◽

Mangifera Indica ◽

Quality Standard ◽

Ash Content ◽

Water Soluble ◽

Raw Material ◽

Yellow Colour ◽

Water Soluble Compound ◽

Mango Peel ◽

Compound Concentration

Mango peel (Mangfera indica L.) has many pharmacological effects as a traditional medicine. Therefore, standardization of mango peel simplisia needs to be done as a preparation of phytopharmaca raw material. This research aimed to obtain standardization of mango peel simplisia include specific and non-specific parameter. The research procedures include plant determination, simplisia preparation as well as specific standardization test (includes organoleptic, water-soluble compound concentration, and ethanol solution compound concentration) and nonspecific standardization test (includes moisture content, dried shrinkage, total ash content and acid insoluble ash content). The specific organoleptic parameters of dried mango peel simplisia have a distinctive sweet aroma, bitter taste, and brownish yellow colour. Water-soluble and ethanol-soluble concentrations are 22,36% ± 1,17% and 9,56% ± 0,07%. Moisture content is 9,09% ± 1,44%. Dried shrinkage rate is 0,19% ± 0,04%. Total ash and acid insoluble ash contents are 4,11% ± 0,10% and 0,14% ± 0,03%. The mango peel simplisia has met the quality standard of the raw material.

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PENGARUH LAMA PENGUKUSAN TERHADAP KUALITAS KERUPUK SINGKONG DENGAN BAHAN DASAR TEPUNG CASAVA

AGRICA ◽

10.37478/agr.v12i2.307 ◽

2019 ◽

Vol 12 (2) ◽

pp. 38-43

Author(s):

Yuyun Wahyuni

Keyword(s):

Ash Content ◽

Consumer Acceptance ◽

Physical Factors ◽

Food Ingredients ◽

Randomized Design ◽

Treatment Factor ◽

Completely Randomized Design ◽

Processed Products ◽

Organoleptic Parameters

Cassava is also known as cassava, an annual tropical and sub-tropical tree from the Euphorbiaceae family. Tubers widely recognized as staple foods. Cassava has advantages compared to other food ingredients. Aside from being a staple food, many kinds of cassava processed products have utilized by our community, including cassava crackers. This study used a Completely Randomized Design (CRD) with 5 (five) treatments and 4 (four) replications or 5 x 4 to obtain 20 experimental units. The treatment factor is steaming length, which consists of 5 levels of steaming time as follows: A: 30 minutes, B: 60 minutes, C: 90 minutes, D: 120 minutes, E: 150 minutes. The quality of cassava crackers to be tested or measured based on their physical appearance is related to consumer acceptance. In conducting organoleptic testing, panelists influenced by several factors. Factors that influence panelists include physical factors and psychological factors. The organoleptic parameters observed included color, taste, and degree of crispness. Laboratory tests include carbohydrate tests, water content, ash content, protein, and fat content. The conclusion was that the effect of steaming time had no significant effect on moisture content, ash content, protein, and crispness, while the effect of steaming duration had a significant impact on the levels of fat, carbohydrate, taste, and color in cassava crackers. The best quality of the five treatments was treatment 5 (p5), ie, steaming time with 150 minutes

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Characterization of Activated Carbon from Industrial Solid Waste Agar with a Different Activator Concentrations

Omni-Akuatika ◽

10.20884/1.oa.2018.14.1.327 ◽

2020 ◽

Vol 16 (1) ◽

pp. 77

Author(s):

Khuril Zaqyyah ◽

Sri Subekti ◽

Mirni Lamid

Keyword(s):

Activated Carbon ◽

Carbon Content ◽

Solid Waste ◽

Active Carbon ◽

Liquid Waste ◽

Ash Content ◽

Raw Material ◽

Activator Concentration ◽

Industrial Solid Waste ◽

Randomized Design

Production of seaweed processing generates a huge amount of waste, either waste solid or liquid waste. For solid waste contains a lot of organic carbon derived from cellulose or hemicellulose. Therefore, the solid waste that has the potential as a raw material of activated carbon. This study aims to determine the characteristics of the activated carbon produced from solid waste agar and determine the optimal concentration of activator that produced the best characteristics of the activated carbon. The treatment used is a different activator concentration which is designed using completely randomized design (CRD) with five treatments and four replications. The results showed the five treatments are significant differences in the characteristics of the ash and pure active carbon content. This study shows that the manufacture of activated carbon industrial solid waste agar with a different activator concentration influence on the characteristics of the active carbon with ash content parameter and pure active carbon content. The concentration of activator that can provide the highest value of pure activated carbon is in P5 with a concentration of 6 M. Based on this study are advised to do further research on how to lower the ash content of the activated carbon from solid waste agar.

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Nori Level of Preference with Mixed Sargassum sp. and Eucheuma spinosum Seaweed as Raw Material

Asian Food Science Journal ◽

10.9734/afsj/2019/v11i230059 ◽

2019 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Abdurrahman Faris ◽

Evi Liviawaty ◽

Yuli Andriani ◽

Eddy Affrianto

Keyword(s):

Water Content ◽

Experimental Method ◽

Raw Material ◽

Chemical Characteristics ◽

Crude Fibre ◽

Biological Resources ◽

Research Level ◽

Physical Testing ◽

Physical And Chemical ◽

Crude Fibre Content

This research aimed to obtain the best nori from a mixture of Sargassum sp and Eucheuma spinosum seaweed and the most preferred by panellists. The research's method used in this study is an experimental method with 3 treatments comparing the seaweed between Sargassum sp. and Eucheuma spinosum that is 1:1, 2:1, 3:1 then tests that used are hedonic test with 20 semi-trained panellists who have experience in organoleptic assessment as replications, physical and chemical tests were also tested for the best treatment according to hedonic test. This research was conducted at the Fisheries Product Processing Technology Laboratory of the Faculty of Fisheries and Marine Sciences, Universitas Padjadjaran, while the chemical and physical testing of the final results of the research was conducted at the Laboratory of Biological Resources and Biotechnology at LPPM Institut Pertanian Bogor. This research was conducted on February 28, 2019, until March 8, 2019. Based on the results of the research level of preference of nori, it was found that all treatments carried out were still acceptable to the panellists, but the treatment with a ratio of 1: 1 was more preferred by panellists. Chemical characteristics of the Sargassum sp. and Eucheuma spinosum, namely water content contained in the amount of 15.67%, crude fibre content of 11.7% and physical characteristics of the hardness of 300.78 gf, also thickness with nori 0.347 mm.

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The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i3.15075 ◽

2017 ◽

Vol 19 (3) ◽

pp. 233

Author(s):

Indrati Kusumaningrum ◽

Andi Noor Asikin

Keyword(s):

Experimental Design ◽

Moisture Content ◽

Protein Content ◽

Calcium Content ◽

Fish Bone ◽

Fat Content ◽

Ash Content ◽

Chemical Characteristics ◽

East Kalimantan ◽

Calcium Source

Abstract Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone powder as calcium source which can be added to various food formulations such as keropok. The aim of this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed parameters in this study were moisture content, ash content, protein content, fat content, calcium content, phosphor content and whiteness. The method applied the experimental design was Completely Randomized Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder addition with three replications to each treatments. The results showed that the addition of belida bone powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein, fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result showed that K3 was the best treatment with 5.64% calcium content.

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