scholarly journals Dormancy and enzymatic activity of rice cultivars seeds stored in different environments

2014 ◽  
Vol 36 (4) ◽  
pp. 435-442 ◽  
Author(s):  
Elizabeth Rosemeire Marques ◽  
Roberto Fontes Araújo ◽  
Eduardo Fontes Araújo ◽  
Sebastião Martins Filho ◽  
Plínio César Soares ◽  
...  
Keyword(s):  
Moisture Content ◽  
Enzymatic Activity ◽  
Peroxidase Activity ◽  
Natural Environment ◽  
Natural Condition ◽  
Storage Period ◽  
The Sun ◽  
Rice Cultivars ◽  
Randomized Design ◽  
Completely Randomized Design

The objective of this study was to assess the dormancy and the enzymatic activity of seeds of rice cultivars during storage in different environments. After harvesting, the seeds of two rice cultivars (BRS Ourominas and BRSMG Caravera) were dried in the sun, to reach a moisture content around 13%. Then, they were packed in paper and stored in four environments: 5 ± 2 ºC / 70 ± 5% RH, 12 ± 2 ºC / 70 ± 5% RH, 18 ± 2 ºC / 65 ± 5% RH and in a natural condition. Germination and enzymatic activity were assessed at the beginning and at 3, 6, 9 and 12 months of storage. The experiment was conducted in split subplots in a completely randomized design with three replications. The dormancy of seeds stored in the natural environment was exceeded in a shorter time than the dormancy of seeds stored in cold. Catalase and ascorbate peroxidase activity increased during the storage period, the most obviously in storage in natural environment to cultivate BRSMG Caravera. The activity of the enzyme α-amylase decreased during the storage period.

scholarly journals Seed quality of rice cultivars stored in different environments

2014 ◽  
Vol 36 (1) ◽  
pp. 32-39 ◽  
Author(s):  
Elizabeth Rosemeire Marques ◽  
Eduardo Fontes Araújo ◽  
Roberto Fontes Araújo ◽  
Sebastião Martins Filho ◽  
Plínio César Soares
Keyword(s):  
Seed Quality ◽  
Accelerated Aging ◽  
Storage Period ◽  
Rice Cultivars ◽  
Germination Test ◽  
Randomized Design ◽  
Physiological Quality ◽  
Completely Randomized Design ◽  
And Storage

The objective of this study was to evaluate dormancy and physiological quality of seeds of rice cultivars during storage in different environments. After harvesting, the seeds of three rice cultivars (Seleta, Curinga and Relâmpago) were dried in the sun, to reach moisture content at around 13%. Then, they were packed in paper and stored in four environments: 5 ± 2 ºC / 70 ± 5% RH, 12 ± 2 ºC / 70 ± 5% RH, 18 ± 2 ºC / 65 ± 5% RH and in uncontrolled condition of temperature and relative humidity (natural). Physiological quality was evaluated at the beginning and at 3, 6, 9 and 12 months of storage by germination test, electrical conductivity, accelerated aging and sand emergence. The experiment was conducted in split plots in a completely randomized design with three replications. Environmental factor was applied in the plots, cultivars in the subplots and storage period in subplots. Cultivar Seleta showed higher dormancy, which was surpassed during storage regardless of environment conservation. In general, seeds stored in natural environment showed lower physiological quality. Only the seeds of cultivar Seleta, regardless of the environment, maintained germination above the minimum required for commercialization until six months of storage.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

PENAMBAHAN ENZIM CAIRAN RUMEN LIMBAH RUMAH POTONG HEWAN PADA PAKAN BERBASIS WHEAT POLLARD DENGAN PROSES PENGOLAHAN PADA KOMPOSISI KIMIA PAKAN

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Dadik Pantaya., dkk
Keyword(s):  
Moisture Content ◽  
Research Data ◽  
Steam Temperature ◽  
Randomized Design ◽  
Durability Index ◽  
Feed Moisture ◽  
Completely Randomized Design ◽  
Enzyme Supplementation ◽  
Range Test ◽  
Basal Ration

The present study was conducted to clarify the effect of addition of enzymes from rumen liquor on performance broiler of pelleting feed with basal ration of wheat pollard with addition of enzymes and processing broiler diets. Ruminal enzymes were extracted from Australian Commercial Cross (ACC) cattles. Application of enzyme on wheat pollard. Enzyme was reacted with wheatpollard and mixed with another feedstuff before steam pelleting process. The combination nine experimental diets were used as follows three levels enzyme supplementation (0, 620 and 1.240 U/kg) and three levels steam temperature at (60, 80 and 100 oC) Feed particles size, hardness, PDI (Pellet Durability Index), moisture content, protein, GE and hemicellulosa were evaluated parameter devided into nine treatmens were used in this research. Data from Completely Randomized Design factorial 3 x 3 were analyzed with Anova, if differences were continued by Duncan’s new multiple range test. Enzyme supplementation decreased feed hardness and PDI. There were interaction beetwen enzyme and temperature for feed moisture content. Hemicellulosa was significantly reduced by steam temperature at 80 and 100 oC and enzyme supplementation 1.240 U/kgKey Words: enzyme liquor rumen, wheat pollard, steam pelleting, feed Chemical composition

scholarly journals Use of Chlorella sp. for coating ‘tommy atkins’ mango fruits stored under refrigeration

2018 ◽  
Vol 39 (2) ◽  
pp. 565 ◽  
Author(s):  
Agda Malany Forte de Oliveira ◽  
Railene Hérica Carlos Rocha ◽  
Wellinghton Alves Guedes ◽  
George Alves Dias ◽  
José Franciraldo de Lima
Keyword(s):  
Relative Humidity ◽  
Raw Materials ◽  
Storage Period ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Edible Coatings ◽  
Fruit Maturation ◽  
Chlorella Sp ◽  
Randomized Design ◽  
Completely Randomized Design

The number of studies on edible coatings that are used for extending the shelf life of fruits has steadily increased. For this purpose, it is necessary to choose raw materials with characteristics that maintain product quality. The objective of this study is to evaluate the effect of coatings of Chlorella sp. on the post-harvest conservation of ‘Tommy Atkins’ mango fruits. The experiment was conducted using a completely randomized design, and spray treatments (T) with 0%, 1%, 2%, 3%, or 4% of Chlorella sp. were applied to the fruits. After the treatments, the fruits were stored for 28 days (21 days at 10 °C and 42% relative humidity and 7 days at 25 °C and 42% relative humidity), and were analyzed on day 28. There was higher pulp firmness in fruits as the concentration of Chlorella sp. was increased, and the concentration of ascorbic acid was comparatively higher (22.17%) in fruits treated with 3% Chlorella sp. The percentage of soluble solids and the soluble solids/titratable acidity ratio were decreased as the coating concentrations were decreased. The use of Chlorella sp. at 1% and 2% allowed fruit maturation without compromising fruit quality attributes during the 28-day storage period.

scholarly journals The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies

2021 ◽  
Vol 332 ◽  
pp. 01003
Author(s):  
Wayuni Rahmawany ◽  
Sentosa Ginting
Keyword(s):  
Moisture Content ◽  
Dietary Fiber ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Total Dietary Fiber ◽  
General Acceptance ◽  
Hedonic Value ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals Viability of Trichoderma harzianum Grown on Different Carrier Formulation

2017 ◽  
Vol 2 (6) ◽  
pp. 95
Author(s):  
Purwanto Unsoed ◽  
YuyunYuwariah AS ◽  
Sumadi Sumadi ◽  
Tualar Simarmata
Keyword(s):  
Moisture Content ◽  
Trichoderma Harzianum ◽  
Laboratory Testing ◽  
Growth Promotion ◽  
Peat Soil ◽  
Cow Manure ◽  
Population Count ◽  
Randomized Design ◽  
Carrier Materials ◽  
Completely Randomized Design

The suitable carrier composition is needed to ensure the effectiveness of Trichoderma harzianum as inoculant of biocontrol, plant growth promotion and decomposer fungus. The research aimed to investigate formulation of carrier to enhance of Trichoderma harzianum viability was conducted from January till June 2015 in Laboratory. Testing of the compotition of carrier materials on viability of Trichoderma harzianum using a completely randomized design consisting of 9 treatment compotitions of peat soil, cow manure, biocharcoal and nutrient. The observed variables were the population of Trichoderma harzianum (cfu/g) on a regular basis i.e2, 4, 8, 12, 16, 20, and 24 weeks after production, pH and moisture content (%) of media. The result showed that the different carrier formulations resulted number of spore varried, from 1.33 x 105cfu/g to 7.98 x 106cfu/g. The best formulation of Trichoderma harzianum was peat soil 40% + cow manure 40% + biocharcoal 10% + nutrient 10% with the maximum population count achieved 7.98 x 106cfu/g after 24 weeks of storage. Keywords: Trichoderma harzianum, carrier formulation, viability, biocharcoal, nutrient..

scholarly journals SIFAT FISIK DAN MEKANIS PAPAN SAMBUNG DARI KAYU MANIS (Cinnamomum burmanii) DAN KAYU DURIAN (Durio zibethinus) DENGAN MENGGUNAKAN PEREKAT PV Ac

2017 ◽  
Vol 4 (1) ◽  
pp. 54
Author(s):  
Noor Mirad Sari ◽  
Trisnu Satriadi ◽  
Muhammad Safi’i
Keyword(s):  
Mechanical Properties ◽  
Moisture Content ◽  
Physical Properties ◽  
Vinyl Acetate ◽  
Economic Value ◽  
Finger Joint ◽  
Durio Zibethinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
A Current

This research aims to utilize cinnamon (Cinnamomum burmanii) and wood durian (Durio zibethinus) which is an unused wood or waste, a product that has economic value. The purpose of this study was to determine the physical properties (moisture content, density) and mechanical (MoE, MoR , and the efficiency of the connection) continued boards cinnamon (Cinnamomum burmanii) and wood durian (Durio zibethinus). Connecting board manufacturing is done with menjari method (finger joint), as well as testing done of testing physical properties (moisture content, density)on the mechanical properties of wood intact and (MoE, MoR, the efficiency of the connection) to connect the board. Board continued to use Poly vinyl acetate (PVAC) as adhesive. This study uses a completely randomized design (CRD) with 2 types of wood, 3 treatments and 3 repetitions. Results of this indicate that the use of a waste can produce a quality produst and has economic value.  The results of all these studies show that connecting boards made from cinnamom cinnamom + MM has elasticity (MoE) is high but less well on the test and also the level of efficiency MoR connection. While on board grafting wood + wood durian durian (DD) has a current MoE and MoR efficiency is low but good connection. Boards cinnamon +connection durian wood (MD) has an elasticity (MoE) is low but has a high MoR and efficiency is very good connection. From the results obtained that the board continued the MD who has good quality MM and DD. Further research based on other types, concentrations and types of adhesive connection method.Penelitian ini bertujuan untuk dapat memanfaatkan kayu manis (Cinnamomum burmanii) dan kayu durian (Durio zibethinus) yang merupakan kayu yang tidak terpakai atau limbah, menjadi produk yang memiliki nilai ekonomis. Tujuan dari penelitian ini adalah mengetahui sifat fisis (kaar air, berat jenis) dan mekanis (MoE, MoR, dan efisiensi sambungan) papan sambung kayu manis dan kayu durian. Pembuatan papan sambung dilakukan dengan metode menjari (finger joint), serta pengujian yang dilakukan yaitu pengujian sifat fisis (kadar air, berat jenis) pada kayu utuh dan sifat mekanis (MoE, MoR, efisiensi sambungan) pada papan sambung. Papan sambung dengan menggunakan Poly vinyl acetate (PVAc) sebagai perekatnya. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 jenis kayu, 3 perlakuan dan 3 pengulangan. Hasil penelitian ini menunjukkan bahwa pemanfaatan suatu limbah bisa menghasilkan suatu produk yang berkualitas dan memiliki nilai ekonomis. Hasil dari semua penelitian ini menunjukkan papan sambung yang terbuat dari kayu manis + kayu manis MM memiliki elastisitas (MoE) yang tinggi tapi kurang baik pada uji MoR dan juga tingkat efisiensi sambungannya. Sedangkan pada papan sambung kayu durian + kayu durian (DD) memiliki MoE yang sedang dan MoR yang rendah tapi efisiensi sambungan baik. Papan sambung kayu manis + kayu durian (MD) memiliki elastisitas (MoE) yang rendah tapi memiliki MoR yang tinggi serta efisiensi sambungan sangat baik. Dari hasil yang diperoleh bahwa papan sambung MD yang memiliki kualitas yang baik dibandingkan MM dan DD. Penelitian lebih lanjut berdasarkan dari jenis lainnya, konsentrasi jenis perekat dan metode sambungan.

scholarly journals Dehydration for Better Quality Value Added Product of Bitter Gourd (Momordica charantia L.)

2016 ◽  
Vol 4 (4) ◽  
Author(s):  
Donal Bhattacharjee A ◽  
Satyabrata Das ◽  
R.S. Dhua
Keyword(s):  
Moisture Content ◽  
Value Added ◽  
Momordica Charantia ◽  
Boiling Water ◽  
Bitter Gourd ◽  
Rehydration Ratio ◽  
Randomized Design ◽  
Quality Value ◽  
Completely Randomized Design

An experiment was carried out to evaluate the dehydration and rehydration characteristics of bitter gourd (Momordica charantia L.) fruits. The slices of bitter gourd were blanched in boiling water and steam for 1, 2 and 3 minutes respectively. The slices were then dried at 65°C, 60°C and 55°C in a cabinet dryer up to constant moisture content.After final dehydration, rehydration for 10minutes, 20minutes, 30minutes, 50minutes, 70minutes and 90 minutes were undertaken respectively. There were seven treatments, replicated thrice and experiment was laid out in completely randomized design. The moisture content declined rapidly in bitter gourd rings dried at 65°C.The rehydration ratio recorded was 6.42, coefficient of rehydration was 13.91 and percent water in rehydrated sample was 88.14% respectively in water blanched samples. Hence, it is concluded that, among the three drying temperatures and two blanching methods, better dehydration and rehydration characters were reported in samples dried at 60°C and blanched in water for 2 minutes.

scholarly journals PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

2017 ◽  
Vol 6 (1) ◽  
pp. 14
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Nurhayati Hasan
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Period ◽  
Edible Coating ◽  
Glycerol Concentration ◽  
Total Acid ◽  
Best Response ◽  
Randomized Design ◽  
Completely Randomized Design

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.

Sign in / Sign up

Export Citation Format

Share Document