scholarly journals Optimizing acceptability of mango jam enriched with pectin from cacao husk (Theobroma cacao L.)

DYNA ◽  
2019 ◽  
Vol 86 (208) ◽  
pp. 292-296
Author(s):  
Angelica Maria Torregroza Espinosa ◽  
Luty Del carmen Gomezcaceres Pérez ◽  
Jhonatan Andres Rodríguez Manrique ◽  
Rolando José López Martínez
Keyword(s):  
Data Analysis ◽  
Citric Acid ◽  
Theobroma Cacao ◽  
Citric Acid Concentration ◽  
Randomized Design ◽  
Product Acceptability ◽  
Completely Randomized Design ◽  
Hedonic Scale ◽  
Theobroma Cacao L ◽  
Range Test

This experiment was conducted in order to optimize and quantify the acceptability of mango jam enriched with pectin extracted from husk of cacao grown in the department of Sucre, Colombia. The experiment was performed using a two-factor, completely randomized design: pectin concentration (0.2%, 0.4%, 0.6%) and citric acid concentration (0.1%, 0.3%, 0.5%). All experiments were conducted in triplicate for each treatment, for a total of 27 experimental units. Variables such as fresh fruits (65.5%) and sugar (34.0%) were held constant. Data analysis was performed using an analysis of variance while the comparison of means was performed by the Tukey's range test. After 24 hours, a test for measuring product acceptability was conducted among 60 people using a 7-point hedonic scale. The survey yielded an acceptability value (I like moderately) of 6.7 for pectin concentrations of 0.2% and citric acid concentrations of 0.3%.

scholarly journals The Effect of the addition of Durian (Durio Zibethinus Murr) Flesh on Gayo Arabica Wine Coffee Characteristics

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Wanda Krisna Dinata ◽  
Novizar Nazir ◽  
Gunarif Taib
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Ash Content ◽  
Significance Level ◽  
Sensory Test ◽  
Durio Zibethinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Addition Amount ◽  
Range Test

The effect of durian flesh on the characteristics of Gayo Arabica wine coffee quality by fermentation methods has been investigated. This study aims to determine the effect of giving durian flesh to the characteristics of the Arabica Gayo wine coffee and to determine the optimum addition amount of durian flesh. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA was then continued with Duncan's New Multiple Range test (DNMRT) at a significance level of 5%.  The treatments were: the addition of durian flesh 0, 25, 50, 75, and 100 g to 1000 g of a coffee cherry. Based on the sensory test, the highest score was obtained by adding 0 g of durian flesh to 1000 g coffee cherry (Score: 76.5)  which was followed by the addition of 75 g of durian pulp to 1000 g coffee cherry (score: 72.75).  The results showed that the addition of durian pulp had a significant effect on the ash content and caffeine content but did not significantly affect the water content.

scholarly journals THE EFFECT OF DURATION TIME ON ONGGOK FERMENTATION WITH ENRICHMENT N, S, P BY Trichoderma reesei ON NUTRIEN VALUE

2020 ◽  
Vol 2 (1) ◽  
pp. 27-32
Author(s):  
Nila Cahyaning Febriyani ◽  
Agung - Subrata
Keyword(s):  
Data Analysis ◽  
Trichoderma Reesei ◽  
Incubation Time ◽  
Crude Protein ◽  
P Element ◽  
Nutrient Value ◽  
Randomized Design ◽  
Nitrogen Free Extract ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to study the effect of incubation time on onggok fermentation with enrichment N, S, P by Trichoderma reesei on nutrient value. The materials of this research were onggok, T. Reesei and N, S, P element. This research used completely randomized design with 4 treatments different incubation time with 5 replication; T0: 0 day, T1: 2 days, T2: 4 days and T3: 6 days. The parameters observed were crude protein, crude fat, crude fiber, and nitrogen free extract of fermented onggok. Data analysis was used by Analysis of Variance (ANOVA) and continued by Duncan’s Multiple Range test if they were significantly different. Results of this research showed that there were haven’t effect (P>0.05) of the treatment on nutrient value. The conclusion of this research was incubation time on onggok fermentation with enrichment N, S, P by Trichoderma reesei have not been able to decrease crude fiber.Keywords : Onggok, fermentation, T.reesei

Evaluation of Different Types of Substrates in Cocoa Nursery (Theobroma Cacao L.)

2017 ◽  
Vol 3 (01) ◽  
Author(s):  
Luis Tarquino Llerena Ramos ◽  
Cesar Ramiro Bermeo Toledo ◽  
Paula Marisol V
Keyword(s):  
Theobroma Cacao ◽  
Production Cost ◽  
Black Soil ◽  
Organic Substrates ◽  
Rice Husks ◽  
State Technical ◽  
Randomized Design ◽  
Different Types ◽  
Completely Randomized Design ◽  
Theobroma Cacao L

This research was conducted at the experimental farm "La Maria" State Technical University of Quevedo, located at Km 7.5 Vía Quevedo - El Empalme, with the overall objective to determine the effect of different organic substrates on seedling growth cocoa nursery conditions. The specific objectives were to evaluate the growth of cocoa plants in different substrates study, identify the substrate that allows greater root development of seedlings of cacao and perform economic analysis of each of the treatments studied. The experiment was conducted under a completely randomized design with 10 treatments in three replicates and treatment means were compared with Duncan test at 95% probability. The treatments were: T1: 60% Bokashi + 40% black earth, T2: 60% Bokashi + 40% sawdust raft, T3: 60% Bokashi + 40% chaff burnt rice, T4: 40% Bokashi + 20% sawdust balsa + 20% black soil + 20% chaff burnt rice, T5: 60% vermicompost + 40% black earth, T6: 60% vermicompost + 40% sawdust raft, S7: 60% vermicompost + 40% chaff burnt rice, T8: 40% vermicompost + 20% black soil + 20% chaff burn rice + 20% sawdust raft, T9: 30% bokashi + 30% vermicompost + 20% black earth + 10% sawdust + 10% balsa burning rice chaff, T10: 75% + 25% black earth rice husks. The main results of this research it was observed that the planted in treating 9 (30% Bokashi, 30% vermicompost, 20% black soil, 10% sawdust balsa and 10% chaff burnt rice), was recorded 100% germination, plant also produced in this substrate were greater height, stem diameter, presence of leaves and root length. Treatment 10 (75% of black earth and 25% rice husks) produced the highest returns with 59.68% of the production of 1000 seedlings, meaning that for every dollar invested a profit of $ 0.60 was obtained for every dollar reversed, however, with treatment 9 (30% bokashi, 30% vermicompost + 20% black soil + 10% sawdust raft + 10% chaff burnt rice) plants showed better characteristics that are the basis for acceptance by the buyer, generating a return of 34.23%, as a result of higher production cost.

The Effect of Storage Duration and Invigoration Treatment on Viability of Cocoa (Theobroma cacao L.) Seeds

Nabatia ◽  
2016 ◽  
Vol 4 (2) ◽  
pp. 109-117
Author(s):  
Tri Widiyanti ◽  
Agus Miftakhurrohmat
Keyword(s):  
Theobroma Cacao ◽  
Significant Interaction ◽  
Storage Time ◽  
Plant Protection ◽  
Variable Number ◽  
Storage Duration ◽  
Randomized Design ◽  
Number Of Leaves ◽  
Completely Randomized Design ◽  
Theobroma Cacao L

The aim of this study was to determine the effect of giberrelin (GA3) storage durationand treatment on the viability of cocoa (Theobroma cacao L.) seeds carried out at theLaboratory of Indonesian Center for Seedling and Plant Protection (BBPPTP) Surabayaon Mojoagung No. No. 52, Mojoagung Subdistrict, Jombang Regency in February toApril 2014. This study used a completely randomized design with factorial patterns with2 factors. The first factor is the storage time which consists of 4 stages P1 (7 days ofnatural storage of seeds), P2 (14 days of storage of natural seeds), P3 (22 days of storageof natural seeds), and P4 (29 days of storage of natural seeds). The second factor isinvigoration treatment which consists of 3 types without treatment (I0), GA3 10 ppm(I1), GA3 20 ppm (I2). The results showed a significant interaction between storage timeand invigoration treatment of plant height and germination capacity, storage durationtreatment affected the variable number of leaves, 7 days storage time (P1) produced theaverage number of leaves (3.75 strands) even though the result is the same as the storageperiod of 14 days (P2). While the invigoration treatment had no effect on the observationvariable of the number of leaves.

scholarly journals Growth and quality of SJ-02 cocoa seedlings (Theobroma cacao L.) under different irrigation depths and cultivation containers

2020 ◽  
pp. 1695-1700
Author(s):  
Vinicius de Souza Oliveira ◽  
Stefany Sampaio Silveira ◽  
Robson Prucoli Posse ◽  
Laís Gertrudes Fontana Silva ◽  
Valeria Pancieri Sallin ◽  
...  
Keyword(s):  
Theobroma Cacao ◽  
Quality Index ◽  
Dry Mass ◽  
Seedling Production ◽  
Randomized Design ◽  
Irrigation Depth ◽  
Completely Randomized Design ◽  
Theobroma Cacao L ◽  
Cocoa Seedlings

The study aimed to evaluate the growth and quality of SJ-02 cocoa seedlings under different irrigation depths and cultivation container sizes. The experiment was arranged as a completely randomized design, in a factorial scheme (4x3), where the first factor consisted of the application of four different irrigation depths (6, 10, 12 and 14 mm d-1) and the second one was composed of three different cultivation containers (small, medium and large). Twelve treatments were evaluated with eight repetitions, totaling 96 plants in the experimental field. At 74 days after sowing, the leaf area, stem diameter, plant height, dry mass of the aerial part, dry mass of the root system, total dry mass and Dickson's quality index of all seedlings were analyzed. The 10.32 mm d-1 irrigation depth and the medium and large cultivation containers provided the highest quality in seedling production, being the most suitable ones. However, there was no interaction between the factors

scholarly journals Kluwek Seed (Pangium edule Reinw) Germination Response to Soaking Time and Concentration of Gibberellin Acid (GA3)

2021 ◽  
Vol 22 (2) ◽  
pp. 161
Author(s):  
Tri Ratnasari ◽  
Daniar Alfi Ana ◽  
Hari Sulistiyowati ◽  
Dwi Setyati
Keyword(s):  
Data Analysis ◽  
Seed Germination ◽  
Immersion Time ◽  
Germination Percentage ◽  
Soaking Time ◽  
Hard Seed ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Hard Seed Coat ◽  
Range Test

Kluwek seeds (Pangium edule Reinw.) have a low germination percentage caused by dormancy due to hard seed coat. Kluwek seed germination takes about 1 month. The purpose of this study was to obtain a combination of treatments that were effective in increasing the percentage of kluwek seed germination and reducing the intensity of kluwek seed dormancy. This study used a Completely Randomized Design (CRD) factorial design. The first factor was immersion time (H) consisting of five levels, namely H0: Control (0 hour), H1: 6 hours, H2: 12 hours, H3: 18 hours, and H4: 24 hours and the second factor was giberellin concentration (G) with five levels namely G0: 0 ppm, G1: 25 ppm, G2: 50 ppm, G3: 75 ppm and G4: 100 ppm. Data analysis used Analysis of Variance (Anava) and further tested with Duncans' Multiple Range test (DMRT) at a significant level of 5%. The results obtained showed that the percentage of seed germination without immersion is 6.67%. Soaking using aquades produces an average germination percentage of 28.33%. The most effective treatment was GA3 75 ppm for 24 hours with seed germination of 60%, while the value of dormant intensity is 40%.Keywords: dormancy, germination, gibberellin, kluwek.

scholarly journals Effects of fermentation and drying durations on the quality of cocoa (Theobroma cacao L.) beans during the rainy season in the Juaboso District of the Western-North Region, Ghana

2021 ◽  
Vol 45 (1) ◽  
Author(s):  
Emmanuel Ackah ◽  
Eric Dompey
Keyword(s):  
Moisture Content ◽  
Theobroma Cacao ◽  
Rainy Season ◽  
Quality Data ◽  
Sun Drying ◽  
Randomized Design ◽  
Fermentation Period ◽  
Completely Randomized Design ◽  
Theobroma Cacao L

Abstract Background Postharvest treatments are crucial to the quality of cocoa finished products. This study aimed at investigating the effects of durations of fermentation and drying on the quality of cocoa (Theobroma cacao) beans during the rainy season. The study employed a 4 × 3 factorial with four fermentation durations of 5, 6, 7 and 8 days and three drying periods of 4, 5 and 6 days, resulting in a total of 12 treatment combinations, laid in a Completely Randomized Design with three replications. Bean quality data were collected on bean count/100 g, moisture content and cut test attributes including mouldy, slaty and purple, as well as percentage purity. Results The study showed that the applied fermentation and drying periods single handedly resulted in moisture content higher than the recommended, coupling 8 days fermentation with 6 days drying period resulted in a moisture content of 5.6% which falls below the acceptable standard (7.5%) recommended. Number of beans/100 g increased with increasing fermentation and drying periods. Coupling any of the fermentation periods with 5 or 6 days drying duration resulted in mould content within the acceptable grade 1 limit (3%). Longer fermentation period coupled with any of the drying durations resulted in very encouraging and minimal values of purple, while coupling 6, 7 or 8 days fermentation period with 6 days drying resulted in slaty content within the grade 1 limit (3%). Conclusion The overall effect of the treatments on the quality attributes from the cut test revealed that 8 days fermentation with the traditional leave heap method, coupled with 6 days sun drying during the rainy season, resulted in superior bean quality with a percentage purity of 98.00%.

scholarly journals STUDI PEMANFAATAN PUPUK ABU BOILER PADA PERTUMBUHAN BIBIT TANAMAN KAKAO (Theobroma cacao L.)

2019 ◽  
Vol 1 (1) ◽  
pp. 25-29
Author(s):  
Yulius Gae Lada
Keyword(s):  
Theobroma Cacao ◽  
Statistical Tests ◽  
Leaf Length ◽  
Biomass Combustion ◽  
Randomized Design ◽  
Wet Weight ◽  
Completely Randomized Design ◽  
Theobroma Cacao L ◽  
Cocoa Seedlings ◽  
Boiler Ash

Boiler ash is a solid waste from biomass combustion from palm oil mills. The boiler ash can be used as fertilizer because it has a high content in the samples of N, P, K and Mg and is safe for the environment. This study aims to determine the effect of boiler ash fertilizer on the growth of cocoa seedlings and get the optimal fertilizer dose when applied. This research was conducted in Jayapura – Papua for 3 months (September – November). This study used a completely randomized design that was repeated as many as 6 replications. The treatments given include: A0 (control), A1 (300 g.polybag–1), A2 (350 g.polybag–1), A3 (400 g.polybag–1) and A4 (450 g.polybag–1). Parameters measured were plant height, leaf number, leaf width, leaf length and plant wet weight. Based on statistical tests, the results showed that the use of boiler ash fertilizer on the growth of cocoa seedlings which was seen from all parameters had no significant effect. However, A4 treatment using 450 g of boiler ash fertilizer per polybag gives significant results for all parameters measured.

scholarly journals BIOSORPSI Hg(II) DENGAN KULIT BUAH KAKAO (Theobroma cacao L.)

KOVALEN ◽  
2016 ◽  
Vol 2 (1) ◽  
Author(s):  
Fitri Fitri ◽  
Syaiful Bahri ◽  
Nurakhirawati Nurakhirawati
Keyword(s):  
Theobroma Cacao ◽  
Contact Time ◽  
Interaction Time ◽  
Randomized Design ◽  
Fruit Skin ◽  
Completely Randomized Design ◽  
Theobroma Cacao L

ABSTRACT This study aims are determine the amount of biosorbent from cocoa fruit skin and required best interaction time to be able to adsorb Hg(II) in solution. This study was conducted using a completely randomized design (CRD) with 5 variations of biosorbent amount is 2, 4, 6, 8, and 10 grams and contact time is 30, 60, 90, 120, 150 minutes. Each treatment was repeated twice. The results showed that the best amount of biosorbent in the adsorption of Hg(II) is 99.11% with biosorbent weight 2 grams. Best contact time for the adsorption of Hg(II) is 90 minutes with the amount of adsorbed as much as 99.82%. Keywords : Biosorption, Cocoa fruit skin, Mercury

scholarly journals PENGARUH PENAMBAHAN TEPUNG SUKUN (Artocarpus communis), PISANG HIJAU (Musa paradisiaca L.), COKLAT (Theobroma cacao L.) DAN KURMA (Phoenix dactylifera) TERHADAP DAYA TERIMA DAN NILAI KARBOHIDRAT EGG ROLL

2018 ◽  
Vol 13 (1) ◽  
pp. 81
Author(s):  
Kholifatul Hafidha ◽  
Rita Ismawati
Keyword(s):  
Theobroma Cacao ◽  
Phoenix Dactylifera ◽  
Carbohydrate Content ◽  
Endurance Athletes ◽  
Test Statistic ◽  
Musa Paradisiaca ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Green Banana ◽  
Theobroma Cacao L

Carbohydrates have an important role for endurance athletes to replenish glycogen in muscle and liver that had been used during muscle contraction. This research aims to analyze the effect of adding breadfruit flour (Artocarpus communis), green banana (Musa paradisiaca L.), dates (Phoenix dactylifera) and chocolate (Theobroma cacao L.) toward the acceptance and carbohydrate content of egg roll as an alternative snack for endurance athletes. This research use True Experimental Research, completely randomized design with four formula and repeated four times for each formula. Panelist in this study consist of 30 athletes of Local Training Center, Indonesian National Sport Committee in East Java Region. Based on the test of acceptance on the modification of egg roll formula, the most preferred formula was F1 (breadfruit flour 150 g, chocolate 500 g, dates 150 g) with the highest mean rank values were on color (2.65) and flavor (2.70), while the aroma and texture aspect had the lower mean rank (2.50) each compared to F0 (2.87 and 2.58). The result of Friedman Test statistic on all characteristics of the acceptability include color, aroma, texture and flavor found there was not significant diffrence on the acceptance of egg roll (p>0.05). The highest carbohydrate content was F1 (59.4/100 g). Based on the best acceptance value and the highest carbohydrate content, it was conclude that the optimal  formula was F1. Total egg roll that should be consumed by the athletes before sport was 125 grams (12 sticks egg roll) and 60-95 grams (6-8 sticks egg roll) for after sport

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