scholarly journals Gelatin Application of Nile Tilapia (Oreochromis niloticus) Bone to The Quality of The Jelly Candy

2012 ◽  
Vol 6 (1) ◽  
pp. 62-70
Author(s):  
Maryani Maryani ◽  
Titi Surti ◽  
Ratna Ibrahim
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Nile Tilapia ◽  
Sugar Content ◽  
Gum Arabic ◽  
Chemical Characteristic ◽  
Gelling Agent ◽  
Randomized Design ◽  
Significant Difference

The characteristic of a jelly candy is sweet in taste and has elastic texture. The elastic texture due to gelling agent addition such as carrageenan, sea weed, gum arabic, and gelatin. The Utilization of nile tilapia bone as the source of gelatin product is away to prevent gelatin that is not halal. The aim of the research was to know the concentration of nile tilapia bone gelatin which produced the best quality of jelly candies based on physical chemical characteristic as well as the member of Escherichia coli and hedonic value. The experiment was designed using a Completely Randomized Design with 3 treatments (9%, 10%, 11%) of nile tilapia bone gelatin concentrations. Each treatment was done in triplicate. Data of elasticity, moisture content, water activity, pH, sugar contents were analyzed with Analysis of Varians (ANOVA). A Honestly Significant Difference (HSD) test was conducted to find out the difference among the treatments. The data of hedonic quality was analyzed by a Kruskall Wallis test and continued by a Multiple Comparison. The result showed that the addition of 10% nile tilapia bone gelatin produced the best quality product which had the elasticity (14.20 Newton); moisture content (17.06%); Aw 0.785; pH 4.78; sugar content (48.23%); hedonic (8.13) and the product did not content Escherichia coli bacteria. Key Words : Jelly Candy, Nile Tilapia Bone Gelatin, Quality

scholarly journals Innovation in Utilizing Pineapple Waste for Making Jam by Effect of Addition of Maizena Flour and Palm Sugar

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Mauliza Agustina ◽  
Salfauqi Nurman ◽  
Ruka Yulia
Keyword(s):  
Moisture Content ◽  
Sugar Content ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Significant Difference ◽  
Palm Sugar ◽  
Pineapple Pulp ◽  
Variable Influence ◽  
Test Color

<p>The purpose of this study was to determine the effect of adding cornstarch and palm sugar to the quality of pineapple pulp and to determine the best treatment and variable influence on processing pineapple pulp. The variables used were addition of cornstarch (2%, 5% and 5%), with the addition of palm sugar (20%, 30% and 40%). While the parameters analyzed are moisture content, organoleptic test (color, aroma, taste, texture), topping and sugar content. The research data were processed using Factorial Completely Randomized Design (RAL) with 2 replications, data analysis with ANOVA and the Smallest Significant Difference Advanced Test (LSD). The best treatment in this study is the treatment of Z1G3 SNI quality requirements for pineapple pulp 3726-2008 in general the water content is max 20% with a moisture content value of 46.47%, organoleptic test color value 3.90 (somewhat like), aroma value 4.13 (likes), taste 4.37, texture 4.17 (likes), topical power of 4.04% and SNI max sugar content of 45% in the research produced 26.47% sugar content.</p>

scholarly journals The Optimum Storage Conditions on the Quality of the Stingless bee Honey

2021 ◽  
Vol 2049 (1) ◽  
pp. 012003
Author(s):  
Imron Meechai ◽  
Isma-ae Chelong ◽  
Romlee Chedoloh
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Sugar Content ◽  
Storage Condition ◽  
Storage Conditions ◽  
Stingless Bee ◽  
Significant Difference ◽  
Storage Times ◽  
And Storage

Abstract Honey of stingless bee has a higher moisture content than bees. Long-term storage may cause fermentation processes to change the physicochemical properties and taste. Thus, the aim of this research was evaluation of the optimum storage condition on the quality of stingless bee honey. Stingless bee honey (Tetragonular larviceps) was contained in plastic bottle and kept at ambient temperature (30-35°C) and low temperature (4-8°C) for 0-45 days. Before and after storage honey were analyzed the physicochemical properties and sensory investigation for comparison of quality. The results showed that temperatures and storage times have affected on the reducing sugar content, pH, conductivity, color, moisture content with significant difference (p<0.05). While, temperatures and storage times have unaffected on the °Brix value (p>0.05). Additionally, the physicochemical properties of honey were according with previously quality report. The sensory investigation indicated that the smell natural flavor, consistency, taste and sourness were not significant difference (p>0.05). In contrast, the color and overall preference were significant difference (p<0.05). For honey quality, Thus, the honey might keep at 4-35°C for ≤45 day of this study.

scholarly journals THE UTILIZATION OF BAY LEAF (SyzygiumpolyanthumWalp) FLOUR IN FEED ON CARCASS QUALITY, MICROFLORA INSTESTINE OF BROILER

2020 ◽  
Vol 6 (11) ◽  
pp. 1-9
Author(s):  
Sjofjan O. ◽  
Adli D.N. ◽  
Hanani P.K. ◽  
Sulistiyaningrum D.
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Abdominal Fat ◽  
Carcass Quality ◽  
Breast Meat ◽  
Leaf Meal ◽  
Randomized Design ◽  
Significant Difference

The research purpose was to determine the utilization of bay meal (SyzygiumpolyanthumWalp) microflora, and carcass quality of broiler. The research method was used completely randomized design with 5 treatments and 4 replicates. The materials used for this research were 80 unsex 15 days old with average body weight 307.725±22.17 g/head. The treatments used for research were dietary with T0 (basal feed), T1 (basal feed + 1% bay leaf meal), T2 (basal feed + 2% bay leaf meal), T3 (basal feed + 3% bay leaf meal), T4 (basal feed + 4% bay leaf meal). The parameters observed were intestinal characteristic bacteria (lactic acid bacteria, Escherichia coli, and Salmonella sp.) and (carcass percentage, abdominal fat, organ visceral weight, breast meat cholesterol). The data analysis was the analysis of variance (anova) and continued by Duncan Multiple Range Test. The results showed that using bay leaf effect as in feed has significant difference (P<0.05) on lactic acid bacteria and Escherichia coli and significantly different (P<0.01) (breast meat cholesterol) but didn’t significant difference (P>0.05) on carcass percentage, abdominal fat and organ visceral weight. The addition of 4% bay leaf gave the best effect on microflora, and breast cholesterol quality of broiler.

scholarly journals UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER

2019 ◽  
Vol 5 (1) ◽  
pp. 98
Author(s):  
Maryam Jamilah ◽  
Kadirman Kadirman ◽  
Ratnawaty Fadilah
Keyword(s):  
Moisture Content ◽  
Capsicum Frutescens ◽  
Drying Time ◽  
Chemical Test ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Analysis Technique ◽  
Test Parameters ◽  
Significant Difference

This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.

scholarly journals PENGARUH PERBEDAAN BAHAN PENYAMAK TERHADAP KUALITAS KULIT IKAN PARI MONDOL (Himantura gerrardi) TERSAMAK The Effect of Different Tanning Materials towards Leather Quality of Tanned Mondol Stingray (Himantura gerrardi)

2016 ◽  
Vol 11 (2) ◽  
pp. 140
Author(s):  
Tika Kusmaryanti ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Ph Value ◽  
Block Design ◽  
Shrinkage Temperature ◽  
Quality Requirements ◽  
Tear Strength ◽  
Randomized Block Design ◽  
Significant Difference

ABSTRAK   Usaha penyamakan kulit ikan Pari umumnya dilakukan oleh usaha kecil menengah dan hanya menggunakan metode aldehid dengan bahan samak formalin, Selain itu juga belum diketahui kualitas kulit ikan Pari Mondol tersamak yang menggunakan bahan samak krom. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penggunaan jenis bahan penyamak terhadap kualitas fisik dan kimiawi kulit ikan Pari Mondol tersamak. Materi penelitian berupa kulit ikan Pari Mondol (Himantura gerrardi) dan bahan samak. Penelitian dilakukan dengan metode eksperimental laboratoris. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan bahan samak yang berbeda, yaitu formalin, krom, dan kombinasi. Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, suhu kerut, ketahanan bengkuk (bengkok), pH dan kadar air. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan bahan penyamak menyebabkan pengaruh nyata terhadap nilai kekuatan tarik, kekuatan sobek dan ketebalan tetapi tidak memberikan pengaruh nyata terhadap nilai pH, kadar air dan ketahanan bengkuk. Produk yang terbaik yaitu kulit ikan Pari Mondol yang disamak dengan bahan samak kombinasi antara krom dan mimosa, yang sebagian persyaratan mutunya sudah memenuhi persyaratan mutu kulit ikan Pari tersamak menurut SNI 06-6121-1999.   Kata kunci: Kualitas, kulit Ikan Pari, penyamak     ABSTRACT  Meanwhile the quality of Stingray tanned leather which using chrome tannin materials was not yet known. This research aims to determine the effect of different types used tannin materials towards physical and chemical quality of Stingray leather quality. The materials used in this research isStingray (Himantura gerrardi) skin and tannin materials. The study was conducted with laboratory experimental method. The experiments was designed according to the Randomized Block Design with different tanning materials (formalin, chrome, and chrome-combination). Each treatment was done with in triplicate. The quality variables that measured were tensile strength, elongation, tear strength, thickness, shrinkage temperature, bent resistance, pH and moisture content. Data were analyzed using Analysis of Variance. To find the difference between treatments, the data were tested with Honestly Significant Difference Test . The results showed that various of tannin materials gave significant effects to the values of tensile strength, tear strength and thickness however there was not any significant effect on bent resistance, moisture content and pH value. The best product were Stingray tanned leather with chrome-combination tannin material, which partially quality requirements has been comply with Stingray tanned leather quality requirements according to SNI. Keywords: Quality, stingray skin, tanning

scholarly journals Conservation of Alstroemeria cut flowers stored under refrigeration

2020 ◽  
Vol 43 ◽  
pp. e50016
Author(s):  
Vanessa Cury Galati ◽  
Ana Carolina Corrêa Muniz ◽  
João Emmauel Ribeiro Guimarães ◽  
Claudia Machado Fabrino Mattiuz ◽  
Ben Hur Mattiuz
Keyword(s):  
Storage Period ◽  
Postharvest Quality ◽  
Cut Flowers ◽  
Floral Longevity ◽  
Randomized Design ◽  
Significant Difference ◽  
Relative Water ◽  
Peroxidase Enzymes ◽  
Storage Temperatures

Alstroemeria flowers have shown great importance in the world trade of cut flowers due mainly to its beauty and wide variety of colors. However, the durability of its inflorescences is usually hampered by the rapid yellowing of the leaves, which impairs their decorative quality. Cut flowers require the use of technologies to improve postharvest quality and floral longevity. This research aimed to study the postharvest conservation of inflorescences of Alstroemeria cv. Ajax at different storage temperatures. Floral stems were placed in containers with distilled water and stored at four temperatures (4, 8, 12, and 22ºC) for 12 days. The following analyses were performed: fresh mass variation, respiratory activity, relative water content, soluble and reducing carbohydrate contents, polyphenol-oxidase and peroxidase enzymes, pigments (anthocyanin and carotenoids), and longevity. The experiment was conducted in a completely randomized design, the results were submitted to analysis of variance (ANOVA), and the effect of treatments submitted to F-test. Significant differences were compared using the least significant difference (LSD) at 95% confidence interval (p ≤ 0. 05). The temperatures of 8 and 12ºC were effective in maintaining the postharvest quality of inflorescences during storage period, as they remained turgid due to transpiration reduction caused by low temperatures, and longevity reaching 46 and 22 days, respectively.

Propionic acid-treated barley in the diets of bacon pigs

1975 ◽  
Vol 21 (3) ◽  
pp. 295-302 ◽  
Author(s):  
D. J. A. Cole ◽  
P. H. Brooks ◽  
P. R. English ◽  
R. M. Livingstone ◽  
J. R. Luscombe
Keyword(s):  
Moisture Content ◽  
Growth Performance ◽  
Propionic Acid ◽  
Significant Interaction ◽  
Feed Utilization ◽  
Carcass Quality ◽  
Linear Measurements ◽  
Moisture Contents ◽  
Significant Difference

SUMMARYGrowth performance and carcass quality (linear measurements) were studied in pigs grown from 25 to 90 kg on barley stored and prepared in different ways. Half the barley was dried to about 14% moisture content for storage and half was not dried but treated with 0·8% propionic acid. Each was given after hammer-milling (3·2 mm screen) or rolling. A total of 144 pigs was used at four centres.The performance and carcass quality of pigs given acid-treated barley were as good as those given dried barley. While feed utilization, expressed on the basis of air-dry feed, was poorer for pigs fed on acid-treated barley this difference disappeared when account was taken of the different moisture contents of the barley samples. Pigs fed on diets based on milled barley grew more quickly, had better feed utilization but greater fat measurements than pigs fed on rolled barley. There was a significant interaction between storage method and feed preparation (milling or rolling). Pigs given the acid-treated barley grew more quickly when it was in the milled form than when it was rolled, whereas for the dried barley there was a small, non-significant difference in favour of the rolled form.

scholarly journals Postharvest quality of red gerberas depending on the storage temperature

2016 ◽  
Vol 46 (11) ◽  
pp. 1945-1951 ◽  
Author(s):  
Ana Carolina Corrêa Muniz ◽  
Vanessa Cury Galati ◽  
Kelly Magalhães Marques ◽  
Claudia Fabrino Machado Mattiuz ◽  
Ben-Hur Mattiuz
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Postharvest Quality ◽  
Vase Life ◽  
Randomized Design ◽  
Two Factors ◽  
Relative Water ◽  
Loss Of Mass

ABSTRACT: This study aimed to verify the best storage temperature in the postharvest quality conservation of inflorescences of gerberas cv. 'Intenza'. Inflorescences were kept in distilled water and stored at the temperatures of 22ºC (control); 12ºC; 8ºC and 4ºC. The experiment was conducted in a completely randomized design in split plot with two factors: 4 treatments (temperatures) X 4 evaluation dates (0, 3, 6 and 9 days). It was used three replicates, with three inflorescences each. It were evaluated the variation of fresh mass, relative water content, soluble and reducing sugars content and longevity. Results were submitted to analysis of variance and means compared by Tukey test at 5% of probability. The inflorescences of gerbera maintained at 4ºC, 8ºC and 12ºC showed a greater postharvest life compared with the inflorescences of the control, highlighting those kept at 4ºC which presented less loss of mass and higher soluble sugar content; thus, maintaining the quality of gerberas for a longer period, with vase life of approximately 15 days.

COMPARISON OF MICROBIOLOGICAL QUALITY OF MILK PRODUCTS FROM ORGANIC AND CONVENTIONAL PRODUCTION

2018 ◽  
Vol XX (6) ◽  
pp. 147-153
Author(s):  
Anita Kukułowicz
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Dairy Product ◽  
Microbiological Quality ◽  
Organic Production ◽  
Microbiological Analysis ◽  
Milk Products ◽  
Significant Difference ◽  
Conventional Production

The aim of the research was to compare the microbiological quality of dairy products derived from organic and conventional farming. The test material consisted of milk and milk products (natural yoghurt, cream, curd cheese, rennet ripening cheese, milk). Investigated products were subjected to microbiological analysis and marked for the number of Enterococcus sp., Staphylococcus aureus, yeast and moulds, Escherichia coli as well as to state the presence of Salmonella sp. in them. All samples were free of Salmonella sp. Escherichia coli occurred in 2 samples of curd cheese from organic production. Products derived from organic and conventional production didn’t differ in the average number of microorganisms depending on the type of dairy product, with the exception of ripening rennet cheese, which showed a significant difference in the amount of Staphylococcus aureus.

scholarly journals Vegetable pigments in sorghum-based diets for laying hens

2020 ◽  
Vol 12 ◽  
Author(s):  
Donaldo Antônio Nunes Junior ◽  
Heder José D’Avila Lima ◽  
Jean Kaique Valentim ◽  
Laura Aline Zanelatto Souza ◽  
Nayara Emanoelle Matos e Silva ◽  
...  
Keyword(s):  
Egg Production ◽  
Laying Hens ◽  
Egg Quality ◽  
Energy Sources ◽  
Natural Pigment ◽  
Randomized Design ◽  
Significant Difference ◽  
Egg Yolks ◽  
Completely Randomized Design

The main objective of this research is to evaluate the inclusion of different natural pigment solutions in diets formulated with maize and sorghum solutions on the growth performance and egg quality of commercial laying hens created in hot climates. Throughout the conduction of this experiment, were used 252 laying hens of the Hisex Brow, in a completely randomized design, with six treatments, seven repetitions, and six birds per plot. The experimental diets were assigned with different energy sources and adding pigmentation solutions, diet 1 (corn), diet 2 (corn + annatto), diet 3 (corn + carrot), diet 4 (sorghum), diet 5 (sorghum + annatto), diet 6 (sorghum + Carrot).  Afterward, being evaluated the performance and quality of eggs. It was observed significant difference with reference t egg production, egg weight (g), gem weight (g), the weight of shell (g), albumin in weight (g), and gem coloration (tons) among the treatments. There was no difference in the parameters of performance and quality of eggs evaluated, only the variable yolk color had a significant effect between treatments. Replacing the energy source of the corn diet with sorghum in the diet of laying hens at peak production provides similar performance and egg quality, which can be a substitute for quality and efficiency. The use of annatto and carrots as a natural pigmentation promotes greater pigmentation of the egg yolks of laying Hisex Brown eggs and does not impair the performance of the birds.

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