scholarly journals Total Dissolved Solids on Turmeric Emulsion (Curcuma longa L.) Affected by Iota and Kappa Carrageenan

2018 ◽  
Vol 5 (1) ◽  
Author(s):  
Lusida Mulia Arganis ◽  
Heni Rizqiati ◽  
Anang Mohamad Legowo ◽  
Yoyok Budi Pramono ◽  
Ahmad Ni'matullah Al-Baarri
Keyword(s):  
Curcuma Longa ◽  
Total Dissolved Solids ◽  
Red Seaweed ◽  
Dissolved Solids ◽  
Total Dissolved Solid ◽  
Kappa Carrageenan

The quality of emulsion such as total dissolved solids, may be determined by type of emulsifier. Carrageenan is a polysaccharide from red seaweed (Rhodophyceae) and it is well known as emulsifier, however the application of carrageenan has not widely used in traditional beverage in Java Island, Indonesia. Therefore, the purpose of this research was to determine the effect of carrageenan in turmeric emulsion on its total dissolved solids. Distribution of total dissolved solids was tested using total dissolved solid-meter. Iota and kappa carrageenan were used. As a result, carrageenan might increase total dissolved solid at 58±3.4% and iota had reached higher total dissolved solid than kappa. As conclusion, total dissolved solid might be elevated by the addition of carrageenan.

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

The Prediction and Evaluation of the Groundwater Quality of Taikang Formation in Tertiary in West of Daqing Oilfield by Using Resistivity Logging Data

2013 ◽  
Vol 726-731 ◽  
pp. 3538-3541
Author(s):  
Kun Xiao ◽  
Chang Chun Zou ◽  
Biao Xiang
Keyword(s):  
Drinking Water ◽  
Groundwater Quality ◽  
Total Dissolved Solids ◽  
Formation Water ◽  
The South ◽  
High Quality ◽  
Dissolved Solids ◽  
Well Location ◽  
Resistivity Logging

In order to research the groundwater quality of the Taikang Formation in Tertiary in west of Daqing Oilfield, resistivity logging data of 140 wells in the study area were analyzed to forecast the groundwater total dissolved solids (TDS) distribution of the plane. When the resistivity logging value (Rt) of the Taikang Formation in Tertiary is above 45Ω.m and its corresponding value of Formation water TDS is below 1000 mg/L, the quality of groundwater accords with life standards for drinking. The south area of Hongweixing well area and the east of Xishuiyuan well area, including Ranghulu, Qianjincun, Dulitun and Nanshuiyuan well area are favorable for high quality groundwater. The research provides the evidences to evaluate the groundwater quality in west Daqing Oilfield and determine specific well location, improving the efficiency of exploring the underground drinking water.

Survey of the Water Quality of the Bahar County Streams (Iran) by NSFWQI

2015 ◽  
Vol 16 (SE) ◽  
pp. 395-403
Author(s):  
Abbas Ghaffari Habib ◽  
Seyed Hadi Khatami
Keyword(s):  
Water Quality ◽  
Dissolved Oxygen ◽  
Fecal Coliform ◽  
Agricultural Sector ◽  
Oxygen Demand ◽  
Total Dissolved Solids ◽  
Biological Oxygen Demand ◽  
Dissolved Solids ◽  
The Mean

In Bahar County (Iran), rivers are among the important sources of water for the agricultural sector. Therefore, this research evaluated the parameters of temperature, pH, Total Dissolved Solids (TDS), turbidity, nitrate, total phosphate, dissolved oxygen (DO), Biological Oxygen Demand (BOD5), and fecal coliform at five stations for five months (from February 2015 to June 2015) to determine water quality in the rivers. Based on this evaluation, the NSFWQI index was calculated and, finally, the routes of the rivers were zoned. The best water quality was recorded at Station Number 3 with the NSFWQI Value of 80 in January, and the worst at Station Number 5 (latgah) with the NSFWQI Value of 37 in June. Based on the mean NSFWQI indices, water quality was Medium at Stations Number 1, 2, and 4, good at Station Number 3, and bad at Station number 5.

scholarly journals ALAT UKUR TDS (TOTAL DISSOLVED SOLID) AIR GARAM DENGAN RESISTIF SEBAGAI INDIKATOR

2016 ◽  
Vol 19 (1) ◽  
pp. 9
Author(s):  
Aloisius Wisnu Lalita Dewa ◽  
Priyo Sasmoko
Keyword(s):  
Water Quality ◽  
Salt Water ◽  
Digital Signal ◽  
Alternating Current ◽  
Total Dissolved Solids ◽  
Analog Signal ◽  
Dissolved Solids ◽  
Factory Production ◽  
Total Dissolved Solid ◽  
Reading Distance

Aloisius Wisnu Lalita Dewa, Priyo Sasmoko  in this paper explain that, physical water quality can be identified in various ways, one of which is measuring the amount of solute called Total Dissolved Solid (TDS). This study aims to design and make a TDS solution by using two electrodes as sensors. These two electrodes flow alternating current and negative values alternately into water. Analog signal in the form of voltage is read by the microcontroller by converting it into a digital signal, then the microcontroller processes the data and displays the TDS value. Tests are carried out by measuring the same solution using TDS meters and salt water TDS. Testing starts from a solution of 175 ppm to 8500 ppm. Making solutions based on TDS meter factory production. The results of salt water TDS measurements showed that the measured tds values increased from 173 ppm to 8007 ppm. Error reading at 8500 ppm, this is because the reading distance of salt water TDS is only up to 8260 ppm. Keywords : TDS, conductivity, electroda, measurement device.ReferencesMalvino. 1995. Prinsip-prinsip Elektronkai. Jakarta : Erlangga.Rusmadi, Dedy. 2001. Mengenal Komponen Elektronika. Bandung : Pionir JayaSumariyah, Yulianto. T, Priyono J, 2006. Rancang Bangun Sistem Pengukur Konduktivitas Larutan Elektrolit Menggunakan Mikrokontoler AT89C51. Program Studi Fisika Fakultas MIPA Universitas Diponegoro. Semarang.Utomo, D. 2012. Alat pengukur resistansi konduktivitas. dan Total dissolved solids air dengan Teknik dorong-tarik. Program Studi Sistem Komputer. Fakultas Teknik Elektronika dan Komputer. Universitas Kristen Satya Wacana. Salatiga.Wiono.A,Rahmawati. E, 2014.  Perancangan Dan Pembuatan Alat Ukur Konduktivitas Larutan Berbasis Mikrokontroler. Program Studi Fisika Fakultas MIPA Universitas Negeri Surabaya. Surabaya

scholarly journals Kajian Tingkat Akurasi Sensor pada Rancang Bangun Alat Ukur Total Dissolved Solids (TDS) dan Tingkat Kekeruhan Air

Jurnal Fisika ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 37-46
Author(s):  
Rahmi Putri Wirman ◽  
Indrawata Wardhana ◽  
Vandri Ahmad Isnaini
Keyword(s):  
Rhodamine B ◽  
Water Samples ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Quality Of Water ◽  
Accuracy Level

Total Dissolved Solids (TDS) and turbidity of water are parameters to determine the quality of water. In this research, instruments development and study of accuracy level for TDS meter and turbidimeter have been made. Instruments were made using TDS sensor and turbidity sensor that were inexpensive and available on the market. The samples used for instruments examination were water with dye (Rhodamine B) and powder of coffee as impurities. The results showed that the sensors worked properly and provided a better accuracy in measuring water samples with coffee impurities than dye impurities. The inaccuracy on the determination of water samples with dye impurities due to dye particles which have soluble properties on water and microscopic size than particles of coffee.

scholarly journals Physico-Chemical and Microbiological Qualities of Water From Wells, Drillings and Tanks Used as Drinking Water in the Municipality of Allada (Benin, West Africa)

2017 ◽  
Vol 13 (15) ◽  
pp. 69
Author(s):  
Sohounou Marc ◽  
Vissin Expédit Wilfrid ◽  
Sintondji Luc Olivier ◽  
Houssou Christophe S. ◽  
Agbossou K. Euloge ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Drinking Water ◽  
Water Source ◽  
Total Dissolved Solids ◽  
Physicochemical Analysis ◽  
High Concentration ◽  
Dissolved Solids ◽  
Physico Chemical ◽  
High Turbidity

Water, source of life, is also a source of disease when it is polluted. The aim of this study is to analyze the physicochemical quality and the bacteriological quality of the wells, boreholes and tank for drinking water in the Commune of Allada. The methodology is based on the collection of data, data processing and analysis carried out at the Laboratory for Quality Control of Water and Food (LCQEA) of the Ministry of Health. From the water sampling carried out at three (03) traditional wells, two (02) boreholes, two (02) tanks and water of river (02), bacteriological and physicochemical analysis were performed. The results showed that pH is higher at the tank than other water sources. Well 3 (P3) has a very high electrical conductivity (EC) which was 384.95 μS / cm and 192.47 mg / L for total dissolved solids (TDS). The tank 2 exhibited high value in pH 9.14; 71.72 (μS / cm) for the electrical conductivity (CE) and 35.86 mg / L, in total dissolved solids (TDS). Well 2 (P2) has a high turbidity of 4.53 (NTU) at all analyzed water points. The concentration of iron, copper nickel and cobalt remains low(less than 0.4 mg / L).Wells 2 and tank 1 are concentrated in lead, respectively 20.75mg / L and 13.71mg / L. Tank 1 and 2 have a high concentration of cadmium compared to other water points. The presence of Escherichia coli with a high concentration at home SONEB (39 CFU) and at well 2 (7.10 2 ) was found. In view of these results some recommendations were made.

scholarly journals Pengaruh Penambahan Natrium Benzoat dan Suhu Penyimpan Terhadap Mutu Minuman Herbal Cabe Jamu Cair

Rekayasa ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 77-81
Author(s):  
Millatul Ulya ◽  
Nadiyah Ferah Aronika ◽  
Khoirul Hidayat
Keyword(s):  
Analysis Of Variance ◽  
Sodium Benzoate ◽  
Storage Temperature ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Piper Retrofractum ◽  
And Storage

Minuman herbal cabe jamu cair merupakan inovasi produk baru yang masih perlu dikaji tentang metode pengawetannya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi natrium benzoat dan suhu penyimpanan terhadap mutu minuman herbal cabe jamu cair. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu pengaruh konsentrasi natrium benzoat (0 ppm, 200 ppm, 300 ppm) dan suhu penyimpanan (35 dan 45 °C). Hasil analysis of variance menunjukkan konsentrasi natrium benzoat berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT), warna dan total mikroba. Suhu penyimpanan berpengaruh nyata (Pkurang dari 0,05) terhadap total padatan terlarut (TPT), warna, dan total mikroba. Interaksi antara konsentrasi natrium benzoat dan suhu penyimpanan berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT).Kata Kunci: Cabe jamu, natrium benzoat, suhu penyimpanan, mutuEffect of Sodium Benzonate Addition and Storage Temperature on Quality of Piper Retrofractum Vahl Liquid Herbal DrinkABSTRACTPiper retrofractum vahl liquid herbal drink is an innovation of new products need to research about the method. This research aims to determine the effect of sodium benzoate addition and storage temperature on quality of piper retrofractum vahl liquid herbal drink. The design used in this study was a completely randomized design (CRD) with 2 factors, namely the effect of sodium benzoate concentration (0 ppm, 200 ppm, 300 ppm) and storage temperature (35°C and 45°C). The results analysis of variance shows that the concentration of sodium benzoate has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. Storage temperature has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. The interaction between sodium benzoate concentration and storage temperature was a significant effect (P less than 0.05) to total dissolved solids (TDS).Keywords: piper retrofractum vahl, sodium benzoate, storage temperature, quality .

scholarly journals The Effect of Diyala River Water Quality on the Quality of Tigris River Water using GIS Mapping

2019 ◽  
Vol 25 (10) ◽  
pp. 71-87
Author(s):  
Fatima Muqdad Al-Rubaie ◽  
Nawar Omran Al-Musawi
Keyword(s):  
Water Quality ◽  
River Water ◽  
Total Dissolved Solids ◽  
River Water Quality ◽  
Environmental Data ◽  
Total Alkalinity ◽  
Dissolved Solids ◽  
Tigris River ◽  
Diyala River

The assessment of a river water’ quality is an essential procedure of monitor programs and is used to collect basic environmental data. The management of integrated water resources in a sustainable method is also necessary to allow future generations to meet their water needs. The main objective of this research is to assess the effect of the Diyala River on Tigris River water quality using Geographic Information System (GIS) technique. Water samples have been collected monthly from November 2017 to April 2018 from four selected locations in Tigris and Diyala Rivers using the grab sampling method. Fourteen parameters were studied which are Turbidity, pH, Dissolved Oxygen, Biological Oxygen Demand, Electrical Conductivity, Total Dissolved Solids, Total Hardness, Calcium, Magnesium, Chloride, Sulphate, Phosphate, Sodium, and Total Alkalinity. The results of GIS maps showed that the water quality of the Tigris River nearly affected by the water quality of the Diyala River within the locations selected. The maps also reveal that in March and April 2018 the quality of surface water got a sudden peak compared with the other months. This is due to the increase in both the parameter of Turbidity and Total Dissolved Solids.  

scholarly journals PEMANFAATAN HASIL HUTAN BUKAN KAYU SEBAGAI REMPAH TAMBAHAN PADA MINUMAN HERBAL JAHE INSTAN (Utilization of Non-Timber Forest Products as Additional Spices in Instant Ginger Herbal Drinks)

2020 ◽  
Vol 15 (1) ◽  
pp. 48-59
Author(s):  
Eni Suhesti ◽  
Hadinoto Hadinoto
Keyword(s):  
Water Content ◽  
Forest Products ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
Dissolved Solids ◽  
Rating Data ◽  
Physical Quality ◽  
Hedonic Rating ◽  
Randomized Design

1) Measure the physical quality of instant ginger herbal drinks 2) Test the effect of the type of instant ginger drink on the consumer's hedonic rating. This research was conducted at the Laboratory of the Faculty of Forestry, Universitas Lancang Kuning using a completely randomized design with research factors of the types of spices added, namely without adding spices, adding cinnamon spices and lime, and adding spices of lemongrass and tamarind spices. Data on beverage quality consists of water content, ash content, and total dissolved solids. Whereas consumer hedonic rating data includes aroma, taste, thickness, color and overall preference. Data on beverage quality were analyzed descriptively and compared with SNI. Hedonic test data was analyzed using variance analysis, followed by Duncan is multiple comparison test. The results showed that the physical quality of instant jeu herbal drinks made without the addition of NTFPs as well as the addition of NTFPs consisting of water content, ash content and total dissolved solids still met SNI regarding the quality of traditional beverage powder. The type of concoction of instant ginger herbal drinks has a significant effect on the hedonic rating of color, aroma, thickness and overall preference (overall).

Indices of Productivity in British Columbia Lakes

1956 ◽  
Vol 13 (4) ◽  
pp. 515-540 ◽  
Author(s):  
T. G. Northcote ◽  
P. A. Larkin
Keyword(s):  
British Columbia ◽  
Total Dissolved Solids ◽  
Solid Content ◽  
General Level ◽  
Bottom Fauna ◽  
Significant Relation ◽  
Dissolved Solids ◽  
Hyperbolic Curve ◽  
Total Dissolved Solid ◽  
Physical And Chemical

The relation between physical and chemical indices of production and standard crops of plankton, bottom fauna and fish was examined in 100 British Columbia lakes. A significant increase in plankton and fish quantities with increase in total dissolved solid content of lake waters was demonstrated and a similar relationship suggested for bottom fauna. Although the general form of the relationship between mean depth and plankton, and between bottom fauna and fish quantity, suggested a hyperbolic curve with larger quantities in lakes of low mean depth, the only generalization which seemed justified was that quantities of fauna from lakes of great mean depth were never as high as those found in some lakes of low mean depth. No significant relation was found between intensity and length of growing season and quantities of plankton, bottom fauna or fish, although a significant relationship was demonstrated between summer epilimnion temperature and plankton.In a multiple regression analysis using all lakes the predominance of total dissolved solids over mean depth in affecting summed indices of lake fauna was shown. However for lakes in the southern interior plateau, one of the 9 regions distinguished in British Columbia, no significant relation could be demonstrated between mean depth or total dissolved solids and summed indices of fauna or plankton alone. Thus total dissolved solid content of the water appeared to be the most important factor in determining the general level of productivity in lakes studied throughout the province, although within a region neither total dissolved solids nor mean depth could be used either singly or together to predict plankton, bottom fauna or fish quantities.

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