scholarly journals Ratio of Seaweed Porridge Eucheuma cottonii and Sargassum sp. as a Sunscreen Cream Formula

2016 ◽  
Vol 19 (3) ◽  
pp. 183 ◽  
Author(s):  
Novi Luthfiyana ◽  
Nurjanah Nurjanah ◽  
Mala Nurilmala ◽  
Effionora Anwar ◽  
Taufik Hidayat
Keyword(s):  
Raw Materials ◽  
Physical Stability ◽  
Consumer Acceptance ◽  
Sensory Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used ◽  
Centrifugal Test ◽  
Eucheuma Cottonii ◽  
Total Test

Abstract<br />The use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation.<br />The aim of this study were to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassum<br />sp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physically<br />through sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E.<br />cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design<br />(CRD), which consisted of four treatments with two replications.The results showed that the best ratio of<br />sunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained was<br />the absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E.<br />cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL.<br />Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged from<br />normal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation one<br />year.<br /><br />

scholarly journals Ratio of Seaweed Porridge Eucheuma cottonii and Sargassum sp. as a Sunscreen Cream Formula

2016 ◽  
Vol 19 (3) ◽  
pp. 183 ◽  
Author(s):  
Novi Luthfiyana ◽  
Nurjanah Nurjanah ◽  
Mala Nurilmala ◽  
Effionora Anwar ◽  
Taufik Hidayat
Keyword(s):  
Raw Materials ◽  
Physical Stability ◽  
Consumer Acceptance ◽  
Sensory Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used ◽  
Centrifugal Test ◽  
Eucheuma Cottonii ◽  
Total Test

The use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation.<br />The aim of this study was to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassum<br />sp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physically<br />through sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E.<br />cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design<br />(CRD), which consisted of four treatments with two replications.The results showed that the best ratio of<br />sunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained was<br />the absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E.<br />cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL.<br />Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged from<br />normal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation one<br />year.<br /><br />

scholarly journals Quality of Cultured Wader Pari During Storage at Different Temperature

2017 ◽  
Vol 20 (1) ◽  
pp. 123
Author(s):  
Almira Islamei Pratiwi ◽  
Amir Husni ◽  
Siti Ari Budhiyanti ◽  
Bambang Retno Aji
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Ice Storage ◽  
Randomized Design ◽  
Duration Of Storage ◽  
Completely Randomized Design ◽  
Materials Used ◽  
Temperature Factors ◽  
Storage Technique

Rasbora lateristriata is one Indonesian freshwater fish consumed by society as a source of animal protein. Like fish in general, rasbora is considered as perishable food, so it is necessary to apply a proper storage technique, one of which is cold storage. The purpose of this study was to determine the proper storage temperature of the rasbora in the storage of freezer, chiller and ice. The raw materials used was rasbora in size of 2 grams/fish. The Wader was caught then pondered (2,1 kg). Rasbora was split into three different storages those were freezer (-20°C), chiller (4°C), and ice (10°C). The study design used a completely randomized design with storage temperature factors and the duration of storage with three treatments and three replications. Observations were made on days 0, 5, 10, 15, 20, 25, and 30 include TPC test, TVB, pH and organoleptic. The results showed that treatment of freezer, chiller, and ice storage were able to inhibit decay until the 40th day, 13th day, and day 2, repectivelly. Thus, the freezer storage (-20° C) provides more effective in inhibiting decay by TPC, TVB, pH and organoleptic.

scholarly journals PENGGUNAAN LEVEL SUKROSA TERHADAP SIFAT SENSORIS KEFIR SUSU SAPI

ZOOTEC ◽  
2017 ◽  
Vol 38 (1) ◽  
pp. 123
Author(s):  
Steviana F.J. Rumeen ◽  
A. Yelnetty ◽  
M. Tamasoleng ◽  
Nova Lontaan
Keyword(s):  
Skim Milk ◽  
Sensory Characteristics ◽  
Cow Milk ◽  
Distilled Water ◽  
Sensory Test ◽  
Uht Milk ◽  
Tukey Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Materials Used

UTILIZATION OF SEVERAL SUCROSE LEVELS ON SENSORY CHARACTERISTICS OF COWS MILK. The present study was conducted to investigate the utilization of several sucrose levels on sensory characteristics of cow milk kefir. Materials used in the study were: UHT milk, grain kefir, skim milk, sucrose, distilled water (aquadest), alcohol, spiritus or methylated spirit.  A Completely Randomized Design (CRD) with 5 treatments and 40 replications (panelists) was used in the present study. Treatments were formulated as follow: A0= sucrose 0% + grain kefir 5%, A1= sucrose 2% + grain kefir 5%, A2= sucrose 4% + grain kefir 5%, A3= sucrose 6% + grain kefir 5%, and A4= sucrose 8% + grain kefir 5%. Sensory test was conducted using hedonic scales. Variables measured were: sensory characteristics consisted of colors, aroma, viscosity, and taste. Tukey test was further employed to analyze treatment differences. Different between treatment(s) was declared at P < 0.05.  Research results showed that sucrose levels at 0%, 2%, 4%, 6%, 8% treatments gave a significant effect (P < 0.01) on aroma, viscosity, and taste, but color was not affected (P > 0.05) by treatments. It can be concluded that the utilization of sucrose at the level of 6% (A3) as most preferred by panelists based on sensory characteristics colors, aroma, viscosity, and taste. Keywords : Kefir, Grain Kefir, Sucrose, Sensory

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 Liquid smoke application in latex as an environment-friendly natural coagulant

2021 ◽  
Vol 926 (1) ◽  
pp. 012052
Author(s):  
Evahelda ◽  
R F Astuti ◽  
S N Aini ◽  
Nurhadini
Keyword(s):  
Raw Materials ◽  
Clotting Time ◽  
Wood Industry ◽  
Rubber Material ◽  
Environment Friendly ◽  
Natural Coagulant ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Completely Randomized Design

Abstract Liquid smoke has many benefits, especially in the food, fishery, timber, and plantation industries. It is used as a preservative or durability increased and aroma and taste addition in the food and fishery industry. In the wood industry, liquid smoke can resist termite attacks, while in the plantation industry, it functions as a latex coagulant containing antifungal, antibacterial, and antioxidants that can improve rubber product’s quality. Most of the rubber farmers in Bangka Belitung still use alum as a coagulant to coagulate their latex. However, alum coagulant can reduce the quality of the processed rubber material (bokar). The reason farmers use alum is that raw materials are cheap, therefore getting coagulant raw materials at low prices and not pollute the environment with a less moderate aroma/odor caused by non-recommended coagulant materials (alum) are needed. This study aims to apply liquid smoke as a natural coagulant in latex freezing. The research method used a Completely Randomized Design, with liquid smoke concentration replicated three times. Parameters observed were clotting time speed and organoleptic test for odor during 14 days of storage. The results showed that the best concentration of liquid smoke was 15% no odor and a clotting time of 8.23 minutes.

scholarly journals PENGARUH LAMA PENGUKUSAN TERHADAP KUALITAS KERUPUK SINGKONG DENGAN BAHAN DASAR TEPUNG CASAVA

AGRICA ◽  
2019 ◽  
Vol 12 (2) ◽  
pp. 38-43
Author(s):  
Yuyun Wahyuni
Keyword(s):  
Ash Content ◽  
Consumer Acceptance ◽  
Physical Factors ◽  
Food Ingredients ◽  
Randomized Design ◽  
Treatment Factor ◽  
Completely Randomized Design ◽  
Processed Products ◽  
Organoleptic Parameters

Cassava is also known as cassava, an annual tropical and sub-tropical tree from the Euphorbiaceae family. Tubers widely recognized as staple foods. Cassava has advantages compared to other food ingredients. Aside from being a staple food, many kinds of cassava processed products have utilized by our community, including cassava crackers. This study used a Completely Randomized Design (CRD) with 5 (five) treatments and 4 (four) replications or 5 x 4 to obtain 20 experimental units. The treatment factor is steaming length, which consists of 5 levels of steaming time as follows: A: 30 minutes, B: 60 minutes, C: 90 minutes, D: 120 minutes, E: 150 minutes. The quality of cassava crackers to be tested or measured based on their physical appearance is related to consumer acceptance. In conducting organoleptic testing, panelists influenced by several factors. Factors that influence panelists include physical factors and psychological factors. The organoleptic parameters observed included color, taste, and degree of crispness. Laboratory tests include carbohydrate tests, water content, ash content, protein, and fat content. The conclusion was that the effect of steaming time had no significant effect on moisture content, ash content, protein, and crispness, while the effect of steaming duration had a significant impact on the levels of fat, carbohydrate, taste, and color in cassava crackers. The best quality of the five treatments was treatment 5 (p5), ie, steaming time with 150 minutes

scholarly journals TINGKAT KEASINAN DAN UJI ORGANOLEPTIK TELUR AYAM RAS DENGAN WAKTU PERENDAMAN YANG BERBEDA

2021 ◽  
Vol 4 (1) ◽  
pp. 41-45
Author(s):  
Umbang Arif Rokhayati ◽  
Soegeng Herijanto
Keyword(s):  
Salt Solution ◽  
Salt Water ◽  
Water Solution ◽  
Salinity Level ◽  
Table Salt ◽  
Soaking Time ◽  
Randomized Design ◽  
Salty Taste ◽  
Completely Randomized Design ◽  
Materials Used

The purpose of this study was to determine the organoleptic value of salty taste in eggs soaked in salt solution with different soaking times. The materials used in this study were 90 eggs, rubbing ash and crust salt (table salt). The experimental design used was a completely randomized design (CRD) with 3 treatments and 3 replications. The parameters observed in this study were the organoleptic value and salinity level. The results showed that the duration of soaking eggs in a salt solution had a significant effect on the organoleptic value and salinity of the eggs (P 0.05) on the organoleptic value and the salinity level of the panelists preferred the results of soaking in a salt water solution with a long soaking time of 12 days.

scholarly journals PENGARUH JARAK TANAM PADA PENGGUNAAN METODE BUDIDAYA RAKIT TALI TERHADAP BERAT RUMPUT LAUT (Eucheuma cottonii) DI DUSUN TOISAPU KECAMATAN LEITIMUR SELATAN

2016 ◽  
Vol 2 (2) ◽  
pp. 106-111
Author(s):  
Etnah Garpenassy ◽  
H Tuaputty
Keyword(s):  
Growth Rate ◽  
Local Community ◽  
Randomized Design ◽  
Preparation Phase ◽  
Wet Weight ◽  
Completely Randomized Design ◽  
Planting Distance ◽  
Cultivation Techniques ◽  
Implementation Stage ◽  
Eucheuma Cottonii

Background: Toisapu village is one of village in Ambon Island which have potential to develop seaweed. Prospects Seaweed cultivation is very beneficial if growth and quality can be developed as a base for the production of various purposes in the industrial world. However, cultivation techniques undertaken by the local community have not fully had good planting quality. Method: The study includes the preparation phase, the implementation stage, and the observation stage. The parameters measured were the growth rate of Eucheuma cottonii seaweed is weight in the form of gram, using Completely Randomized Design (RAL) with 4 treatment levels and 6 replications. Results: The results of this study show that at a distance of 30 cm seaweed growth experienced a better growth rate when compared with other growth spacing, with wet weight for 45 days was 218 grams. Conclusion: Plant spacing affects the weight of seaweed, a good planting distance for seaweed growth is 30 cm at sea ebb and sea level with average wet weight for 45 days (6 weeks) is 218 grams.

scholarly journals LIMBAH TERNAK KELINCI SEBAGAI BAHAN BAKU PUPUK ORGANIK POTENSIAL

2018 ◽  
Vol 16 (2) ◽  
pp. 152
Author(s):  
Risvan Anwar ◽  
Djatmiko Djatmiko
Keyword(s):  
Raw Materials ◽  
Organic Fertilizer ◽  
Nutrient Content ◽  
Raw Material ◽  
Organic Fertilizers ◽  
Animal Waste ◽  
Livestock Waste ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Many Sources

Many sources of raw materials which allegedly can enrich the nutrient content in the organic fertilizer. The weakness of organic fertilizer for this is the low level of nutrients contained in them.This study aims to determine the nutrient content contained in various combinations of organic fertilizer raw materials with rabbit animal waste as the main raw material.This study aims to determine the nutrient content in various combinations of organic fertilizer raw materials with rabbit animal waste as the main raw material. The experiment used a completely randomized design with raw materials as treatments, Livestock Waste Rabbit (LTK), Cow Manure (PKS) and Abu Straw Rice (AJP). Such treatment: B1 = LTK; B2 = LTK: PKS = 2: 1; B3 = LTK: AJP = 3: 1; B4 = LTK: PKS: AJP = 6: 2: 1; B5 = LTK: PKS: AJP = 5: 2: 1; B6 = LTK: PKS: AJP = 4: 2: 1; B7 = LTK: PKS: AJP = 3: 2: 1; B8 = LTK: PKS: AJP = 2: 2: 1; B9 = LTK: PKS: AJP = 1: 2: 1. The research concluded (a) Organic fertilizers are made from various materials raw has fulfilled SNI 19-7030-2004 about the specifications of Organic Waste Compost. (B) A combination of organic fertilizer raw materials significantly affect the nutrient content of manure. (C) Organic fertilizers expectations are: (a) Raw materials of animal wastes rabbit (LTK), (b) LTK: PKS: AJP = 6: 2: 1, (c) LTK: PKS: AJP = 2: 2: 1 and (d) LTK: PKS: AJP = 1: 2: 1.

scholarly journals Edible coating quality with three types of starch and sorbitol plasticizer

2020 ◽  
Vol 142 ◽  
pp. 02003 ◽  
Author(s):  
Retno Utami Hatmi ◽  
Erni Apriyati ◽  
Nurdeana Cahyaningrum
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Raw Materials ◽  
Chemical Properties ◽  
Edible Coating ◽  
Raw Material ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Arrowroot Starch

Edible coating is one form of packaging technology with environmentally friendly theme. The raw materials of edible coating derived from nature, while the waste is decomposed or even zero waste. The research of edible coating using experimental design RAL (completely randomized design) with two factors, namely the type of raw material used tuber starch (cassava, arrowroot and canna) and the percentage of starch (3%, 4% and 5%) (b/v) with three replications time. The quality analisys of edible coating includes the physical properties (thickness (mm), tensile strength (N) and elongation (mm)) and chemical properties (moisture content (%), solubility (%), the water vapor transmissin rate (g/hour) and peroxide (mek/kg). The research showed that the edible coating with sorbitol plasticizer of arrowroot starch 4% provide best physicochemical properties (thickness 0,09mm; 1,63N tensile strength; elongation 84,38mm; water content of 11.19%; solubility of 31.40%; the transfer of water vapor 0,16g / h and 3,20mek/ kg).

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