scholarly journals Effect of Different Kefir Grain Starter Concentration on Yield, pH, CO2 Content, and Organoleptic Properties of Buffalo Milk Kefir

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Lorentia Lydia Margareth ◽  
Nurwantoro Nurwantoro ◽  
Heni Rizqiati
Keyword(s):  
Carbon Dioxide ◽  
Ph Value ◽  
Buffalo Milk ◽  
Organoleptic Properties ◽  
Solution Ph ◽  
Kefir Grain ◽  
Randomized Design ◽  
Carbon Dioxide Co2 ◽  
The Ideal

This research was investigated the effect of different kefir grain starter concentration on yield, pH, carbon dioxide (CO2) content, and organoleptic properties of buffalo milk kefir, and to investigated the ideal kefir grain concentration for good quality of kefir. Complete randomized design used in this research with 4 treatments and 5 replications in concentration 2.5, 5, 7.5, and 10% g/v kefir grain. Buffalo milk, kefir grain, Na2CO3 solution, 1% PP solution, pH meter, burette, and analytical balance were used in this research. The yield and pH of kefir was measured. Carbon dioxide (CO2)  content was measured by Na2CO3 titration, while the organoleptic properties that included level of sourness, sour aroma, texture, and overall acceptance were done by 25 panelists. The results indicated that different kefir grain starter concentration significantly affected to the yield, pH, CO2 content, and organoleptic properties (p<0.05). The most optimal kefir grain concentration was 5% proved by yield 81.81%, pH value 4.20, CO2 content 0.43%, and proper organoleptic properties which were low level of sourness, acceptable aroma of kefir and texture. As conclusion, the concentration of grain relied on the kefir properties that may achieve in the optimum quality of kefir.

scholarly journals Carbon Dioxide Laser Vulvovaginal Rejuvenation: A Systematic Review

Cosmetics ◽  
2021 ◽  
Vol 8 (3) ◽  
pp. 56
Author(s):  
Tassahil Messas ◽  
Achraf Messas ◽  
George Kroumpouzos
Keyword(s):  
Carbon Dioxide ◽  
Systematic Review ◽  
Laser Therapy ◽  
Carbon Dioxide Laser ◽  
Invasive Treatment ◽  
Erbium:Yag Laser ◽  
Non Invasive ◽  
Level I ◽  
Carbon Dioxide Co2

Genitourinary syndrome of menopause (GSM) causes significant symptomatic aggravation that affects the quality of life (QoL). Vulvovaginal atrophy (VVA), the hallmark of GSM, is managed with topical non-hormonal therapy, including moisturizers and lubricants, and topical estrogen application. Patients not responding/being unsatisfied with previous local estrogen therapies are candidates for a noninvasive modality. Carbon dioxide (CO2) laser therapy, especially the fractionated type (FrCO2), has drawn considerable attention over the past two decades as a non-invasive treatment for GSM. This systematic review describes the accumulated evidence from 40 FrCO2 laser studies (3466 participants) in GSM/VVA. MEDLINE, Scopus and Cochrane databases were searched through April 2021. We analyze the effects of FrCO2 laser therapy on symptoms, sexual function, and QoL of patients with GSM/VVA. As shown in this review, FrCO2 laser therapy for GSM shows good efficacy and safety. This modality has the potential to advance female sexual wellness. Patient satisfaction was high in the studies included in this systematic review. However, there is a lack of level I evidence, and more randomized sham-controlled trials are required. Furthermore, several clinical questions, such as the number of sessions required that determine cost-effectiveness, should be addressed. Also, whether FrCO2 laser therapy may exert a synergistic effect with systemic and/or local hormonal/non-hormonal treatments, energy-based devices, and other modalities to treat GMS requires further investigation. Lastly, studies are required to compare FrCO2 laser therapy with other energy-based devices such as erbium:YAG laser and radiofrequency.

scholarly journals Evaluation of the Properties, Gas Permeability, and Selectivity of Mixed Matrix Membrane Based on Polysulfone Polymer Matrix Incorporated with KIT-6 Silica

Polymers ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 1732 ◽  
Author(s):  
Sie Hao Ding ◽  
Tiffany Yit Siew Ng ◽  
Thiam Leng Chew ◽  
Pei Ching Oh ◽  
Abdul Latif Ahmad ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Polymer Matrix ◽  
Pressure Difference ◽  
Gas Permeability ◽  
Gas Permeation ◽  
Mixed Matrix Membranes ◽  
Mixed Matrix Membrane ◽  
Mixed Matrix ◽  
Carbon Dioxide Co2 ◽  
The Ideal

Mixed matrix membranes (MMMs) separation is a promising technology for gas permeation and separation involving carbon dioxide (CO2). However, finding a suitable type of filler for the formation of defect-free MMMs with enhancement in gas permeability remains a challenge. Current study focuses on synthesis of KIT-6 silica and followed by the incorporation of KIT-6 silica as filler into polysulfone (PSF) polymer matrix to fabricate MMMs, with filler loadings of 0–8 wt %. The effect of KIT-6 incorporation on the properties of the fabricated MMMs was evaluated via different characterization techniques. The MMMs were investigated for gas permeability and selectivity with pressure difference of 5 bar at 25 °C. KIT-6 with typical rock-like morphology was synthesized. Incorporation of 2 wt % of KIT-6 into PSF matrix produced MMMs with no void. When KIT-6 loadings in the MMMs were increased from 0 to 2 wt %, the CO2 permeability increased by ~48%, whereas the ideal CO2/CH4 selectivity remained almost constant. However, when the KIT-6 loading in PSF polymer matrix was more than 2 wt %, the formation of voids in the MMMs increased the CO2 permeability but sacrificed the ideal CO2/CH4 selectivity. In current study, KIT-6 was found to be potential filler for PSF matrix under controlled KIT-6 loading for gas permeation.

scholarly journals Determination of Dissolved CO2 Concentration in Culture Media: Evaluation of pH Value and Mathematical Data

Processes ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1373
Author(s):  
Amir Izzuddin Adnan ◽  
Mei Yin Ong ◽  
Saifuddin Nomanbhay ◽  
Pau Loke Show
Keyword(s):  
Carbon Dioxide ◽  
Ph Value ◽  
Culture Media ◽  
Co2 Concentration ◽  
Co2 Solubility ◽  
Greenhouse Gasses ◽  
Dipotassium Phosphate ◽  
The Difference ◽  
Carbon Dioxide Co2

Carbon dioxide is the most influential gas in greenhouse gasses and its amount in the atmosphere reached 412 µmol/mol in August 2020, which increased rapidly, by 48%, from preindustrial levels. A brand-new chemical industry, namely organic chemistry and catalysis science, must be developed with carbon dioxide (CO2) as the source of carbon. Nowadays, many techniques are available for controlling and removing carbon dioxide in different chemical processes. Since the utilization of CO2 as feedstock for a chemical commodity is of relevance today, this study will focus on how to increase CO2 solubility in culture media used for growing microbes. In this work, the CO2 solubility in a different medium was investigated. Sodium hydroxide (NaOH) and monoethanolamine (MEA) were added to the culture media (3.0 g/L dipotassium phosphate (K2HPO4), 0.2 g/L magnesium chloride (MgCl2), 0.2 g/L calcium chloride (CaCl2), and 1.0 g/L sodium chloride (NaCl)) for growing microbes in order to observe the difference in CO2 solubility. Factors of temperature and pressure were also studied. The determination of CO2 concentration in the solution was measured by gas analyzer. The result obtained from optimization revealed a maximum CO2 concentration of 19.029 mol/L in the culture media with MEA, at a pressure of 136.728 kPa, operating at 20.483 °C.

scholarly journals Silver Rasbora Bekasam Using Various Processed Rice on Microbiological and Organoleptic Properties

2019 ◽  
Vol 2 (2) ◽  
pp. 107
Author(s):  
Anugerah Dany Priyanto
Keyword(s):  
Added Value ◽  
Organoleptic Properties ◽  
Fresh Fish ◽  
Randomized Design ◽  
Fish Product ◽  
Fresh Products ◽  
Probiotic Food ◽  
High Level ◽  
Fermentation Media

Silver rasbora fish is a fresh fish that is often found in the traditional market, but the product has decreased in quality during its distribution chain. Bekasam is a spontaneous fermented fish product by adding salt as microorganism selective material and rice as source of carbohydrates for expected microorganisms. Aims of this study were to innovate silver rasbora fish processing into bekasam and explore various kinds of processed rice as fermentation media. This study was used by a completely randomized design (CRD) with factor was processed rice, particulary uncooked rice, cooked rice, karak, and nasi aking that given to fish by 50% (w/w). Observations were made on fresh silver rasbora fish and bekasam to compare the quality of fermented products. The observed parameters included total lactic acid bacteria and organoleptic. The results showed that processed rice had significantly effect on total LAB toward bekasam (P <0.05). Total LAB of bekasam which were fermented by various kinds of processed rice which can classified as probiotic food between 8.12-8.75 log CFU / g. Likewise on the organoleptic properties had significant effect (P <0.05). The best product was obtained from the bekasam using karak as fermentation media. The bekasam had total LAB of 8.12 log CFU / g and also had organoleptic properties with a high level of preference compared to the others. Hopefully, this research can increases the added value of silver rasbora fish and better quality than fresh products.

scholarly journals KUALITAS SILASE DAUN GAMAL DENGAN PENAMBAHAN MOLASES SEBAGAI ZAT ADITIF

2017 ◽  
Vol 7 (2) ◽  
Author(s):  
Ervi Herawati ◽  
Mega Royani
Keyword(s):  
Lactic Acid ◽  
Animal Feed ◽  
Ph Value ◽  
Gliricidia Sepium ◽  
Feed Material ◽  
Randomized Design ◽  
Coumarin Compound ◽  
Optimal Quality ◽  
Acid Percentage

AbstrakGamal adalah tanaman leguminosa pohon yang dapat tumbuh dengan cepat namun pemanfaatannya sebagai bahan pakan ternak memiliki palatabilitas yang rendah akibat bau dan rasanya yang menyengat dan pahit, berasal dari senyawa kumarin, sehingga kurang disukai oleh ternak. Salah satu alternatif yang dapat digunakan untuk menghilangkan zat antinutrisi tersebut yaitu dengan cara dibuat silase. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan molasses terhadap kualitas silase pada daun gamal terfermentasi yang memberikan hasil silase terbaik. Uji kualitas yang diukur adalah pH, persentase asam laktat, dan kadar amonia. Metode penelitian yang digunakan adalah metode eksperimental dengan metode Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan. Perlakuannya terdiri dari penambahan molasses pada daun gamal yaitu P1=1%, P2=2%, P3=3%, P4=4%, dan P5=5%. Hasil pengujian menunjukkan bahwa kualitas silase daun gamal yang optimal didapat pada perlakuan 4 (P4=4% molasses) yang menghasilkan rata-rata nilai pH sebesar 4,18, persentase asam laktat 1,143%, dan kadar NH3 sebesar 6,06 mM. Kata kunci: asam laktat, gamal, molases, NH3, pH. AbstractGliricidia sepium is a leguminous tree that grows rapidly but its use as animal feed material has low palatability due to its stinky smell and bitter taste, caused by coumarin compound, hence it is less favored by livestock. One alternative way to remove this compound is by making silage. This study was aimed to determine the effect of adding molasses to the quality of silage on fermented Gliricidia sepium leaves to obtain the best silage result. Quality tests measured include pH, lactic acid percentage, and ammonia levels. Method used was experimental Completely Randomized Design with 5 treatments and 4 replications. The treatment consisted of the addition of molasses on the Gliricidia sepium leaf, P1 = 1%, P2 = 2%, P3 = 3%, P4 = 4%, and P5 = 5%. Results showed that the optimal quality of Gliricidia sepium leaf silage was obtained from P4 (4% molasses) which resulted in average pH value of 4.18, lactic acid percentage 1.143%, and NH3 level of 6.06 mM.Keywords: lactic acid, Gliricidia sepium, molasses, NH3, pH.

scholarly journals Analysis of Hydrogen Sulfide (H2S) and Hydrocarbon Composition of Natural Gas from GMS (Gas Metering Station) in PT. Pupuk Sriwidjaja Palembang

2018 ◽  
Vol 4 (1) ◽  
pp. 17-23
Author(s):  
Rostyanesia Rostyanesia ◽  
Salmahaminati Salmahaminati ◽  
Putri Dwinanda Vidya
Keyword(s):  
Carbon Dioxide ◽  
Natural Gas ◽  
Hydrocarbon Composition ◽  
Blue Color ◽  
Steel Cylinder ◽  
The Many ◽  
Carbon Dioxide Co2 ◽  
Main Material

Natural gas of GMS (Gas Metering Station) is an important component that must be analyzed routinely in PT. Fertilizer Sriwidjaja because it is the main material used in addition to Carbon dioxide (CO2) and water vapor in the manufacture of ammonia. The quality of natural gas will affect the ammonia and urea fertilizer product. The purpose of this research is to know the composition of hydrocarbons and to know the level of H2S gas in natural gas which is contained in GMS pipes. Determination of H2S levels was performed to find out the many catalysts used in the manufacture of ammonia gas.In determining the hydrocarbon composition, the first gas sample is taken using Stainless Steel Cylinder Tube. After the gas filled tube it was analyzed using GC (Gas Chromatography) and  it will know the hydrocarbon composition of GMS. As for the determination of H2S level, the gas sample taken as much as 30 L through gas spreader and inserted into erlenmeyer with 10% Cd Acetate and NaOH. Subsequently, 1% PADAS (N, N-Dimethyl-p-phenylendiamine sulphate) and FeCl3 were added. After the solution changed to blue color then analyzed using UV-Vis Spectrophotometer in 660 nm wavelength.The results obtained are nitrogen-containing natural gas and various hydrocarbon components: methane, hexane, carbon dioxide, ethane, propane, i-butane, n-butane, i-pentane, and n-pentane with H2S 2,954 ppm with the largest composition of methane 85.89%. The results have been in accordance with the standards used in the Pusri Industry which apply the provision that the natural gas used should contain methane with concentrations greater than 70% 

scholarly journals Exergetic analysis of the transcritical cycle of an bottle cooler operating with CO2

2009 ◽  
Vol 2 ◽  
pp. 52
Author(s):  
Igor Marcel Gomes Almeida ◽  
Cleiton Rubens Formiga Barbosa ◽  
Francisco De Assis Oliveira Fontes
Keyword(s):  
Carbon Dioxide ◽  
Second Law Of Thermodynamics ◽  
Key Factors ◽  
Cooling Systems ◽  
Expansion Valve ◽  
Exergetic Analysis ◽  
Carbon Dioxide Co2 ◽  
Natural Refrigerant ◽  
The Impact

The second law of thermodynamics deals with the quality of energy. More specifically, it is concerned with the degradation of energy during a process, the entropy generation, and the lost opportunities to do work; and it offers plenty of room for improvement. This paper aims to identify key factors that affect refrigeration system performance with CO2. Due to the impact of global warming of CFC´s and HFC's, the use of natural refrigerants has received worldwide attention. The natural refrigerant, carbon dioxide (CO2/R744) is promising for use in cooling systems, especially in the transcritical cycle. An exergetic analysis through the cycle of a bottle cooller (exposer) adapted for commercial use with carbon dioxide was carried out so that the effectiveness of the system components can be estimated and classified, allowing direct efforts to improve performance of components to the transcritical cycle. The analysis revealed that the compressor and expansion valve are the largest sources of losses in the system, and therefore, efforts should focus on improving these components.

scholarly journals PENGARUH INFUSA DAUN KELOR (Moringa oleifera) SEBAGAI PRESERVATIF ALAMI TERHADAP KUALITAS DAGING BABI

2020 ◽  
Vol 8 (1) ◽  
pp. 1-23
Author(s):  
Selviani Trivoningsi Dangur ◽  
Novalino H. G. Kallau ◽  
Diana Agustiani Wuri
Keyword(s):  
Moringa Oleifera ◽  
Ph Value ◽  
Biceps Femoris ◽  
Laboratory Research ◽  
Plate Count ◽  
Total Plate Count ◽  
Randomized Design ◽  
Experimental Laboratory ◽  
Completely Randomized Design

Pork is one of the most consumption types of meat in the East Nusa Tenggara region.. Moringa leaf are one part of the plant which is known to have antimicrobial compounds.The aimof this research was to determine the influence of Moringa leaf infusion as a natural preservative to the quality of pork.This research is an experimental laboratory research and used a total of 48 samples of thigh pork (Biceps femoris). This research used a completely randomized design with factorial pattern. The first factor was concentration of infusion Moringa leaf consist of 0% (K0), 5% (K1), 10% (K2), and 15% (K3) and the second factor was time of storage consist of  0,6, 12, and 18 hours with 3 replications. The parameters of porkquality that have been examined: color, texture, odor, value in the Eber test, pH value, and total plate count (TPC) value.The results showed that the addition of Moringa leaf infusion change the color and odor. The Eber test shows the K3 group can last up to 18 hours. There was no significant effect of infusion concentration (P> 0.05) on the pH value and there was a very significant effect on the time of storage (P<0.01) on the pH value. There was a significant effect of infusion concentration (P<0.05) and very significant effect on the time of storage (P <0.01) on the TPC value. The value of TPC in the K3 group was below of the Standar Nasional Indonesia contamination limit for laying less than 12 hours at room temperature.

scholarly journals Study on Optimization of Yeast Level and Duration for Aerobic and Anaerobic Fermentation for Production of Jack Fruit (Artocarpus heterophyllus L.) Wine

2020 ◽  
pp. 12-19
Author(s):  
S. K. Anil ◽  
Praveen Gidagiri ◽  
R. Hamsa ◽  
Praveen Jholgikar
Keyword(s):  
Ph Value ◽  
Anaerobic Fermentation ◽  
Content Increase ◽  
Alcohol Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Cold Condition ◽  
Completely Randomized Design ◽  
Aerobic And Anaerobic

The present investigation on Optimization of yeast level and duration for aerobic and anaerobic fermentationfor production of jack fruit (Artocarpus heterophllyus L.) wine was carried out in the department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot), Arabhavi, during the year 2010-2011. It consisting of different treatments viz T1 –20 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T2-30 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T3–20 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T4 –30 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T5 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T6 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T7 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation and T8 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation. The experiment was laid out in a completely randomized design with three replications. The main objective was to standardize the optimum yeast level and duration required for aerobic and anaerobic fermentation and also to study various biochemical and organoleptic quality of wine recorded at regular interval during the storage of wine. The highest TSS was maintained in treatment T1 (10.47) and T4 (10.47) in cold condition and in ambient condition T1 (10.43) followed by T2 (10.35) shows highest TSS. The pH value increases from 3.36 (fresh wine) to 3.89 (6 MAS in cold) and 3.84 (6 MAS in ambient) and acidity will decrease from 0.59 to 0.49 (Cold) and 0.52 (ambient). Alcohol content increase from 7.46 to 8.12 percent (Cold) and 8.04 (Ambient). Tannin per cent were showed non significant difference and decreasing trend can be seemed over period of aging, T8 (30 g of yeast + 48 hrs aerobic and 14 days of anaerobic fermentation) observe the highest per cent of tannins throughout the investigation.

scholarly journals PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

2012 ◽  
Vol 35 (1) ◽  
pp. 50 ◽  
Author(s):  
Rizky Arizona ◽  
Edi Suryanto ◽  
Yuny Erwanto
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Water Holding

<p>The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution<br />with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid<br />content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The<br />sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p&lt;0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days<br />significantly (p&lt;0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p&lt;0.05) by liquid smoke. There was no<br />interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days<br />showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.</p><p><br />(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)<br /><br /></p>

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