scholarly journals Microbiological, physical and chemical properties of joruk (fermented fish product) with different levels of salt concentration

2020 ◽  
Vol 22 (1) ◽  
Author(s):  
Dyah Koesoemawardani ◽  
LULU ULYA AFIFAH ◽  
NOVITA HERDIANA ◽  
A.S. SUHARYONO ◽  
ESA GHANIM FADHALLAH ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Water Content ◽  
Salt Concentration ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Fermented Fish ◽  
Fish Product ◽  
Physical And Chemical ◽  
Different Levels ◽  
And Chemical Properties

Abstract. Koesoemawardani D. Afifah LU, Herdiana N, Suharyo AS, Fadhallah EG, Ali M. 2021. Microbiological, physical, and chemical properties of joruk (fermented fish product) with different levels of salt concentration. Biodiversitas 22: 132-136. Joruk is a fermented fish product originated in Ogan Komering Ulu Timur, South Sumatra, Indonesia. The aim of this study was to determine the effect of salt on the microbiological, physical and chemical properties of joruk. This research was arranged in a Randomized Complete Block Design (RCBD), with treatment of salt concentrations at 5%, 10%, 15%, 20%, 25%, and 30% (w/w). The follow-up test used the Least Significance Difference (LSD) at 5%. The result of this study showed that the addition of 10% salt produced the best joruk with the best microbiological and chemical properties as follows: total LAB of 8.75 log cfu/g, total microbes of 13.25 log cfu/g, and total mold of 4.27 log cfu/g, pH of 5.85, total lactic acid of 2.97%, Total Volatile Base (TVB) of 153.05 mgN /100g, and water content of 59.33%. Based on this study, it is concluded that the addition of salt at different concentrations significantly affects the pH, total lactic acid, total lactic acid bacteria (LAB), and water content of joruk.

The effect of different peroxides on physical and chemical properties of poly(lactic acid) modified with maleic anhydride

Polymer ◽  
2019 ◽  
Vol 179 ◽  
pp. 121669 ◽  
Author(s):  
Talita R. Rigolin ◽  
Lidiane C. Costa ◽  
Tiago Venâncio ◽  
Bruno Perlatti ◽  
Sílvia H.P. Bettini
Keyword(s):  
Lactic Acid ◽  
Maleic Anhydride ◽  
Chemical Properties ◽  
Poly Lactic Acid ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

WILDIERS' BIOS AND THE LACTIC ACID BACTERIA: THE RELATION OF BIOS TO THE WATER-SOLUBLE B-VITAMINS

1938 ◽  
Vol 16b (2) ◽  
pp. 46-53 ◽  
Author(s):  
Blythe Alfred Eagles ◽  
Olga Okulitch ◽  
Arthur Stephen Kadzielawa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Chemical Properties ◽  
Water Soluble ◽  
Vitamin B ◽  
Physical And Chemical Properties ◽  
Heat Stable ◽  
Physical And Chemical ◽  
Growth Of Animals ◽  
And Chemical Properties

The influence of three distinct activators prepared from tomatoes, yeast, or liver, on the metabolism of two species of lactic acid bacteria has been studied. One of these activators is Bios II A, and the other two have been shown to be components constituting Bios II B. On the basis of their physical and chemical properties, it is suggested that the growth stimulants required by the lactic acid bacteria are identical with certain of the heat-stable accessory food factors of the Vitamin-B complex essential for the growth of animals.

scholarly journals Soil Disintegration Characteristics of Collapsed Walls and Influencing Factors in Southern China

2018 ◽  
Vol 10 (1) ◽  
pp. 797-806
Author(s):  
Hongyi Zhou ◽  
Huixia Li
Keyword(s):  
Water Content ◽  
Correlation Coefficient ◽  
Sandy Soil ◽  
Soil Layer ◽  
Chemical Properties ◽  
Soil Samples ◽  
Red Soil ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract Collapsed walls cause collapsed mounds, and the disintegration characteristics of collapsed walls are thus closely linked with the occurrence of collapsed mounds. The current study examines the disintegration characteristics and the physical and chemical properties of collapsed walls. A multilevel analysis was conducted by obtaining soil samples from four layers of a collapsed wall. The results showed that 1) the physical and chemical properties of the soil samples (red soil layer, sandy soil layer, debris layer, gravel and eluvial breccia) are closely related to the weathering degree of the crust; 2) gravel and eluvial breccia disintegrated in the shortest time, whereas red soil exhibited the slowest disintegration in the vertical section of the collapsed wall. The order of the disintegrating ratio of the layers is as follows: red soil layer < sandy soil layer < debris layer < gravel and eluvial breccia. Initial water content significantly influenced the disintegration ratio of the red soil layer and sandy soil layer, whereas its effect on the debris layer and gravel eluvial breccia is minimal; and 3) most of the physical and chemical properties of the collapsed wall are significantly correlated with the disintegration ratio of the soil sample. The following physical and chemical properties, which are positively correlated with the disintegration ratio, are arranged based on highest to lowest correlation coefficient: sand content, MgO, natural water content, K2O, CaO, exchangeable sodium, pH, porosity, Na2O, and cation exchange capacity. The following physical and chemical properties, which are negatively correlated with the disintegration ratio, are organized based on highest to lowest correlation coefficient: cosmid, Fe2O3, silt particle, Al2O3, TiO2, SiO2, organic matter, free iron oxide, and free alumina. Only exchangeable calcium, saturated water content, specific gravity of soil particles, and dry density of soil particles are significantly correlated with the disintegration ratio. The correlation coefficient indicates that the disintegration ratio and soil structure, as well as the chemical content of clay minerals, are closely correlated. The study helps explain the mechanism of wall collapse and provides references for developing protective measures against erosion.

scholarly journals Characterization of Physical and Chemical Properties of Effervescent Tablets Temulawak (Curcuma zanthorrhiza) in the Various Proportion of Sodium Bicarbonate and Tartaric Acid

2020 ◽  
Vol 142 ◽  
pp. 03006
Author(s):  
Herlina ◽  
Nita Kuswardhani ◽  
Maria Belgis ◽  
Adinda Tiara
Keyword(s):  
Sodium Bicarbonate ◽  
Water Content ◽  
Tartaric Acid ◽  
Chemical Properties ◽  
Ash Content ◽  
Physical And Chemical Properties ◽  
Randomized Design ◽  
The Right ◽  
Physical And Chemical ◽  
And Chemical Properties

The purpose of this study was to determine the effect of comparative treatment of the proportion of Sodium bicarbonate and tartaric acid on the physical and chemical properties of effervescent tablets temulawak, as well as knowing the proportions of sodium bicarbonate and tartaric acid right to produce a good effervescent tablets temulawak. The research method uses a single completely randomized design namely the ratio of sodium bicarbonate: tartaric acid, (F1 = 2.0: 2.5; F2 = 2.5: 2.0; F3 = 3.0; 1.3; F4 = 3 , 5: 1,0, and F5 = 4.0: 0.5y). each treatment was repeated 3 (three) times. The resulted data were analyzed by ANOVA test. The results showed that the proportion of sodium bicarbonate and tartaric acid significantly affected color lightness, hardness, hygroscopicity, solubility times, water content, ash content, and not significantly affect viscosity and pH. The right proportion of sodium bicarbonate acid tartaric acid for making effervescent tablets temulawak is A1 treatment (proportion of sodium bicarbonate and tartaric acid 2.0: 2.5) with the attributes of water content of 66.72%, hardness of 2.20 kg, hygroscopicity of 25.43 g, solubility times of 35 seconds, viscosity 1.75 MPa.S, water content 1.19%, ash content 3.10%, and pH = 5.1.

scholarly journals Karakteristik Sifat Fisik dan Kimia Edible Film Pati Sagu Rumbia (Metroxylon sagu Rottb) untuk Bahan Baku Cangkang Kapsul (Characteristics of Physical and Chemical Properties of Edible Film of Rumbia Sago Starch for Capsule Shell Material)

2018 ◽  
Vol 10 (2) ◽  
pp. 55-62
Author(s):  
Hamlan Ihsan ◽  
Nadra Khairiah ◽  
Rufida Rufida
Keyword(s):  
Tensile Strength ◽  
Water Content ◽  
Chemical Properties ◽  
Quality Standard ◽  
Edible Film ◽  
Physical And Chemical Properties ◽  
Sago Starch ◽  
Metroxylon Sagu ◽  
Physical And Chemical ◽  
And Chemical Properties

The purpose of this research was to analyze the physical and chemical properties of sago starch edible film (Metroxylon sagu Rottb) as capsule shells material. The research was started with the extraction of the rumbia starch, and was followed with the production of edible film added with modified carrageenan concentrations (20% and 30% w/w) to the main compound. Organoleptic test showed that the color and odor of the films were normal. Water content of wet sago and dry sago was 12.55%, and 5.38%, respectively. Although the addition of carrageenan increased the water content but still corresponded with SNI gelatin quality standard with a maximum of water content of 16%. The ash content of fresh sago and dry sago was 0.36% and 1.09%, respectively, and the content increased significantly with the addition of carrageenan. The pH of all varied samples was 5.5 – 7.0, and the pH was in accordance with SNI. Meanwhile, the heavy metal content of the samples measured by means of AAS was negative. Based on viscosity testing withBrookfield method, high carrageenan concentration led to low viscosit. tensile strength test based on ASTM D 882-2002 gave positive results for dry sago (21.05 kg/cm2) whereas fresh sago with modified 20% and 30% carrageenan had tensile strength of 5.33 kg/cm2 and 18.18 kg/cm2, respectively. The results showed that sago starch had the potential as a raw material for producing soft capsules by modified composition to enhance physical and mechanical properties in order to meet the quality standard of edible film.

scholarly journals Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

2020 ◽  
Vol 10 (4) ◽  
pp. 1383
Author(s):  
Samuel Longoria ◽  
Juan Contreras ◽  
Ruth Belmares ◽  
Mario Cruz ◽  
Mildred Flores
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Loss Modulus ◽  
Chemical Properties ◽  
Lactobacillus Paracasei ◽  
Rheological Characteristics ◽  
Physical And Chemical Properties ◽  
Gas Cell ◽  
Physical And Chemical ◽  
And Chemical Properties

Dough fermentation with lactic acid bacteria has been extensively studied due to the associated health benefits and its effects on physical and rheology parameters in dough and bread. However, most of the studies rely on long fermentation times. The aim of this study is to evaluate the effect of short fermentation times (0 to 8 h) with Lactobacillus paracasei in rheology, physical and chemical properties on cassava dough and biscuits. Both storage modulus and loss modulus decreased as the fermentation times increased, down to 54,206.67 ± 13,348 and 17,453.89 ± 3691 Pa, respectively. Fermentation with L. paracasei influenced biscuit’s hardness and chemical properties, and gas cell sizes were increased notably. These results suggest that short fermentation times could be used to improve dough’s rheological characteristics.

Macroaggregate-associated physical and chemical properties of a no-tillage chronosequence in a Miamian soil

2009 ◽  
Vol 89 (3) ◽  
pp. 319-329 ◽  
Author(s):  
C. G. Ochoa ◽  
M. K. Shukla ◽  
R. Lal
Keyword(s):  
Water Content ◽  
Chemical Properties ◽  
Slope Position ◽  
Physical And Chemical Properties ◽  
No Tillage ◽  
The Past ◽  
Available Water ◽  
Available Water Content ◽  
Physical And Chemical ◽  
And Chemical Properties

No-tillage (NT) has been shown to increase macroaggregate stability and soil organic carbon (SOC). Our objective was to quantify the effects of NT duration and slope position on macroaggregate-associated bulk density (ρb), available water content (AWC), hydrolysable and nonhydrolysable OC concentrations in fields under corn rotation. All fields were on Oxyaquic Hapludalfs (Alfisols) classified as Miamian soil. Macroaggregates (5-8 mm diameter) were separated from triplicate soil samples collected from 0-10 and 10-20 cm depths of the summit slope (SS) and toe slope (TS) positions from four fields under NT for the past 15 yr (NT15), 10 yr (NT10), 6 yr (NT6) and also from a chisel-tilled field (NT0) to a depth of 20 cm. At the SS position, macroaggregate-associated hydrolysable and nonhydrolysable OC were greater for NT15 than NT6 in both depths. At the TS position, hydrolysable OC was greater for NT10 than NT6 in the 0-10 cm depth only. Macroaggregate-associated AWC and hydrolysable OC were positively related to the NT duration, especially at the SS position. A positive correlation was obtained between water-stable macroaggregates (WSA) and hydrolysable OC at both depths and slope positions. A negative correlation between WSA and nonhydrolysable OC was observed at SS and TS positions in the 0-10 cm depth only. The increase in aggregate-associated hydrolysable OC at the SS position of fields under NT for 15 yr indicates that C accretion in macroaggregates is likely dependent on the continuation of NT.Key words: No-tillage, macroaggregate-associated available water content, hydrolysable carbon, nonhydrolysable carbon, macroaggregate stability

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