scholarly journals Karakteristik Mutu Biji Kakao Aceh Hasil Fermentasi Dengan Berbagai Cara Dan Interval Waktu Pengadukan

2015 ◽  
Vol 7 (1) ◽  
pp. 7-11
Author(s):  
Heru Prono Widayat
Keyword(s):  
Ph Value ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Total Sugar ◽  
Quality Analysis ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Total Sugar Content ◽  
Crop Variety

(Quality Characteristics Of Aceh Cacao Beans Resulted From Different Fermentation Methods)ABSTRACT. Response of cocoa beans to any fermentation treatment may vary according to crop variety, farming conditions and practices, and fermentation methods; including type of beans stirring methods and stirring frequencies applied during fermentation period. The objective of this research is to study quality characteristics of Aceh fermented cocoa beans treated with different stirring methods and stirring frequencies. The cocoa beans of 40 cm mass depth were kept in 53x40x50 cm rattan buckets and were fermented for 5 days. Beans stirring during fermentation was conducted either by in-place stirring andreplace-stirring to other rattan bucket. Stirring period was set for each 12 hours, 24 hours, and 48 hours of fermentation time. Beans temperature, pH, and total sugar content for each stirring period along five days-fermentationtime were recorded. The fermented beans were sundried for moisture content of approximately 6%. The results showed that the beans temperature during fermentation increased up to 45.7-46.6oC on the third-day and then decreased to 37.9-40.4oC on the fifth-day. The highest temperature (46.6oC) was recorded for in-place stirring with stirring period of 48 hours. The pH value of the beans decreased from 5.6-5.9 on the first-day to 3.2-3.4 on the fourth-day and then slightly increased to 3.4 in average on the fifth-day. The total sugar content decreased from 9.1-9.6% on the first-day to approximately 0.4% on the fifth-day. Quality analysis of the fermented beans showed that pH value varied 5.5-5.8 and fat content was 47.9-49.1%. The best quality of fermented beans was found for replace-stirring method with stirring period of 24 hours. This treatment resulted in fermented cocoa beans with 0.4% moldy, 17.5% partly purple, 3.0% slaty, and 76.7% fully fermented.

scholarly journals Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

2020 ◽  
pp. 10-25 ◽  
Author(s):  
Erina Septianti ◽  
Salengke ◽  
Jumriah Langkong ◽  
Nandi K. Sukendar ◽  
Arini Putri Hanifa
Keyword(s):  
Water Content ◽  
Quality Characteristics ◽  
Fat Content ◽  
Optimum Temperature ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
South Sulawesi ◽  
Better Than

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.  

scholarly journals Effects of Plant Age, Topography and Processing System On the Biochemical Traits and Quality of Tea

2021 ◽  
Vol 50 (3) ◽  
pp. 633-639
Author(s):  
Md Sakib Hossain ◽  
Rayhan Uddin ◽  
Pranti Barua ◽  
- Md Yasin ◽  
Mohammad Shameem Al Mamun ◽  
...  
Keyword(s):  
Sugar Content ◽  
Processing System ◽  
Quality Parameters ◽  
Tea Plant ◽  
Total Sugar ◽  
Plant Age ◽  
Carotenoid Content ◽  
Young Plant ◽  
Total Sugar Content

Laboratory experiment was conducted to study the biochemical and quality parameters of tea i.e. Polyphenol, Theaflavin (TF), Thearubigin (TR), Caffeine, Lipid, Total ash, Chlorophyll, Moisture content etc. under different variables designed for age, topography, and processing system imposed on an established tea orchard. Results revealed that plant age and topography do not have any significant effect on most of the studied parameters. In case of plant age, tannin is found to be significantly higher in mature tea plant (39.35 ppm) whereas young plant showed significantly lower total sugar content (28.98 ppm). In case of land elevation, significantly higher tannin (37.41 ppm) and lower carotenoid content (0.74 mg/g) were evident in plants from kunchi topography where flat topography showed significantly higher total sugar (26.62 ppm) in leaves. The handmade tea flavoured with significantly higher amount of polyphenol (58.57 ppm) and caffein (43.30 ppm) but industry made tea showed significantly higher amount of tannin (37.65 ppm), total sugar (15.25 ppm) and TF:TR (1:10). Bangladesh J. Bot. 50(3): 633-639, 2021 (September)

scholarly journals Improving quality of dragon fruit (hylocereus costaricensis) syrup by processing with double jacket vacuum evaporator

2021 ◽  
Vol 924 (1) ◽  
pp. 012012
Author(s):  
B Susilo ◽  
S M Sutan ◽  
Y Hendrawan ◽  
R Damayanti
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Evaporation Process ◽  
Nutritional Content ◽  
Total Sugar Content ◽  
Dragon Fruit

Abstract Red dragon fruit (Hylocereus costaricensis) is a famous fruit because of its high nutritional content. Although the product diversification of red dragon fruit is quite a lot, however, this product has limited information as a syrup product. The evaporation process for making syrup at the traditional level is usually carried out at high temperatures which results in the high destruction of nutritional content and reduces the quality of syrup. The study of the evaporation process at low temperature and low pressure using a double jacket vacuum evaporator for manufacturing red dragon fruit syrup was conducted in this research in order to improve product quality. The aims of this study are to evaluate the effect of temperature process and vacuum pressure on the quality of red dragon fruit (H.costaricensis) syrup using a double jacket vacuum evaporator and to know the optimum temperature process and vacuum pressure to producing red dragon fruit sirup with higher content of vitamin C. The double jacket evaporator operates at a pressure lower than atmospheric pressure so that there were 9 treatment combinations. The result showed the temperature gave a highly significant effect, especially on vitamin C. It also gave on moisture content and reducing sugar. The temperature gave no significant effect on total sugar content. Whereas, the pressure gave a significant on moisture content, but not gave a significant on vitamin C, reducing sugar content and total sugar content. However, the best treatment for optimum vitamin C is 50 0C/-60 cmHg with 8.75 mg/100 ml.

Preservation of Fresh Areca Nuts with Several Herbal Medicine Extracts

2013 ◽  
Vol 647 ◽  
pp. 532-537
Author(s):  
Zai Feng Shi ◽  
Guang Ying Chen ◽  
Xiao Peng Zhang ◽  
Xiao Wei Qi
Keyword(s):  
Weight Loss ◽  
Herbal Medicine ◽  
Ph Value ◽  
Sugar Content ◽  
Total Sugar ◽  
Water Soluble ◽  
Areca Nut ◽  
Total Sugar Content ◽  
Chinese Herbal ◽  
Apparent Weight

In order to explore effects of Chinese herbal medicine extracts on preservation of fresh areca nuts, extracts from ginger, garlic and leaves of several Hainan tropical drug plants such as Macaranga hemsleyana Pax ＆ Hoffm, Canthium horridu Bl., Hainania trichosperma Merr., Vatica mangachapoi Blanco, together with water-soluble chitosan were used to preserve fresh areca nut. In the process, changes of apparent, weight loss, pH value, VC content and total sugar content were determined. Results showed that the Macaranga hemsleyana Pax ＆ Hoffm extracts give the best fresh preservation effects on areca nuts. With the same preservation time, fresh areca nuts rate is the highest and changes of every measured value are smallest. The fresh keeping period can be stretched from 12days to 21days under the same circumstance.

scholarly journals Effect of Batter Ageing on Microbial, Physiochemical Changes and Sensory Quality of Sel-roti

2014 ◽  
Vol 8 ◽  
pp. 12-17
Author(s):  
Santosh Dahal ◽  
Surendra Bahadur Katawal
Keyword(s):  
Lactic Acid ◽  
Sensory Quality ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Total Sugar Content ◽  
Cereal Product ◽  
Ageing Period ◽  
Fat Uptake

Sel-roti is a deep-fat fried, puffed, circular spongy doughnut like indigenous,non- alcoholic fermented cereal product of Nepal. A study was conducted to study the effect of batter ageing on physiochemical and microbial changes and its impact on sensory quality of Sel-roti.Ten samples of batters were aged for 9 h at 3 h interval at temperatures30°C, 40°C and 50°C.After ageing, acidity as lactic acid, reducing sugar and total sugar contents of the batter had increased significantly (P<0.05). The total sugar content of the batter started to decrease after 6 h of ageing. During the ageing period of 3 hour bulk density of products were decreased significantly (p<0.05) for all temperatures of ageing but after 3 hours of ageing it was increased slightly for 40°C. Fat uptake of sel-rotifound to decrease as ageing proceeds. Lactic acid bacteria, yeasts and mold co-existed in sel-rotibatter. LAB and yeast count at the end of 9 hour of aging was higher at 30°C than at 40°C. LAB and yeast count at 50°C was markedly decreased during 9 hour of ageing of batter. Mold count in the samples of batter during aging was decreased at all temperatures. Among study time and temperature of ageing quality of sel-roti prepared from batter aged at 30°C for 6 hour was found to be good in terms of sensory quality and cost effectiveness.  DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11721 J. Food Sci. Technol. Nepal, Vol. 8 (12-17), 2013

scholarly journals Physiochemical Quality and Sensory Characteristics of koji Made with Soybean, Rice, and Wheat for Commercial doenjang Production

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 975
Author(s):  
Hyun Hee Hong ◽  
Mina K. Kim
Keyword(s):  
Moisture Content ◽  
Sugar Content ◽  
Quality Characteristics ◽  
Total Sugar ◽  
Sensory Panel ◽  
Alcohol Content ◽  
Parboiled Rice ◽  
Total Sugar Content ◽  
Sensory Profiles ◽  
Flavor Profile

The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing. The physiochemical characteristic and sensory profiles were performed after fermenting samples of koji for a 72 h period. The physiochemical quality characteristics that were tested include pH, moisture content, color, acidity, TA, amino-type nitrogen content, reducing- and total-sugar content, and alcohol content; the enzymatic activities that were tested include amylase (α- and β-) and protease (neutral and acidic) activities. A descriptive sensory analysis was conducted on three types of koji with a highly trained sensory panel (n = 7) using the SpectrumTM Method. Differences in physiochemical and sensory profiles were observed on three koji samples (p < 0.05). Soybean koji had higher values in acid and TA, while rice koji had the highest values in reducing and total sugar, at 90.3 mg/g and 107.5 mg/g respectively. Wheat koji had the lowest values in protease activities. The flavor profile of soybean koji was characterized by bean sprout, cracker, and cheonggukjang aromatics; that of rice koji was characterized by overripe banana, solvent, syrup, and parboiled rice aromatics; and that of wheat koji was characterized by woody and roasted aromatics.

The Effect of Drying Temperatures on the Quality of Dried Mopan Persimmon

2015 ◽  
Vol 1092-1093 ◽  
pp. 1561-1564
Author(s):  
Hui Yi Yang ◽  
Shu Qin Gu ◽  
Da Xin Lu ◽  
Yu Zhao ◽  
Cui Rong Wu
Keyword(s):  
Moisture Content ◽  
Acid Content ◽  
Sugar Content ◽  
Total Sugar ◽  
Optimal Temperature ◽  
Drying Process ◽  
Tannin Content ◽  
Total Acid ◽  
Total Sugar Content

The effect of drying temperatures on the quality of dried Mopan persimmon was studied in this paper. The drying temperatures were selected at 50℃, 55℃and 60℃ respectively. The moisture content, soluble tannin content, total sugar content and total acid content were determined for evaluating the quality of dried samples. The result showed that the drying temperature at 55℃ was the optimal temperature for drying Mopan persimmons. Under the condition, the drying process took for 92 hrs, the final moisture content was 33.71%, the soluble tannin content was 3.02%, the total sugar content and total acid content were 4.83% and 0.24% respectively.

scholarly journals ANALISIS RANCANGAN FAKTORIAL TIGA FAKTOR UNTUK OPTIMALISASI PRODUKSI BIOETANOL DARI MOLASES TEBU

2016 ◽  
Vol 25 (1) ◽  
pp. 145
Author(s):  
Abdullah Bin Arif SP.MSi ◽  
Wahyu Diyono ◽  
Agus Budiyanti ◽  
Nur Richana
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Raw Materials ◽  
Sugar Content ◽  
Nitrogen Concentration ◽  
Calcium Content ◽  
Optimal Dose ◽  
Total Sugar ◽  
Yield Data ◽  
Fermentation Time ◽  
Total Sugar Content

Bioethanol is a plant-based fuels potential as alternative materials to substitute fossil fuels which are non-renewable. The aim of this study is to get the optimal dose of Saccharomyces cerevisiae as starer, concentration of nitrogen (urea) and fermentation time for the production of bioethanol effectively and efficiently. This study was conducted at the Laboratory of Postharvest Research and Development Institute, Bogor from May to September 2015. The materials used are molasses of sugar cane. The experimental design used was a factorial design with 3 factors. The first factor was the treatment of fermentation time (1, 2 and 3 days). The second factor was the nitrogen concentration (0, 2 and 4 grams). The thirtd factor was the Saccharomyces cerevisiae concentration (1, 1.5 and 2 grams). Each treatment was repeated twice. Observations were made on the characteristics of the raw materials (total sugar content, ash content and calcium content) and the resulting product (total sugar content, alcohol content and yield). Data were analyzed using analysis of variance and Duncan Multiple Range Test (DMRT). The results showed that the addition of starter Saccharomyces cerevisiae and treatment of urea 2 grams each produced the highest yield alcohol with a fermentation time of 3 days.

scholarly journals KARAKTERISTIK MUTU ORGANOLEPTIK OLAHAN COKLAT DENGAN LAMA FERMENTASI YANG BERBEDA PADA BIJI KAKAO LINDAK (Theobroma cacao L.)”.

2019 ◽  
Vol 4 (2) ◽  
pp. 64
Author(s):  
Ridawati Marpaung ◽  
Siti Nurlina Putri
Keyword(s):  
Quality Characteristics ◽  
Taste Preferences ◽  
Cocoa Beans ◽  
Fermentation Time ◽  
Organoleptic Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The University ◽  
Theobroma Cacao L

Penelitian ini bertujuan untuk mengetahui karakteristik mutu organoleptik olahan coklat dengan lama fermentasi yang berbeda pada biji kakao lindak. Fermentasi hingga pengeringan biji kakao dilaksanakan  di RT 12 Kelurahan Sungai Asam Kecamatan Pasar Jambi dan proses pengolahan coklat serta analisis organoleptik olahan coklat dilaksanakan di Laboratorium Dasar Universitas Batanghari Jambi mulai bulan Mei sampai Juli 2019. Penelitian dirancang menggunakan rancangan acak lengkap (RAL), dengan perlakuan lama fermentasi yang berbeda, sebagai berikut: F0 = tidak difermentasi, F1 = fermentasi 2 hari,  F2 = fermentasi 4 hari, F3 = fermentasi 6 hari,  dan F4 = fermentasi 8 hari. Setiap perlakuan diulang 3 kali sehingga terdapat 15 unit percobaan, setiap unit percobaan sebanyak 1 kg biji kakao,sehingga jumlah keseluruhan biji kakao adalah 15 kg. Peubah yang diamati adalah warna, aroma, cita rasa, kepahitan, kesukaan pada coklat, pH dan kadar air biji kakao kering. Hasil penelitian menunjukkan bahwa lama fermentasi yang berbeda berpengaruh nyata terhadap mutu organoleptik warna, aroma, cita rasa, kesukaan serta pH dan kadar air biji kakao kering, tetapi berbeda tidak nyata terhadap kepahitan. Penilaian tertinggi terhadap warna, aroma, cita rasa, kepahitan dan kesukaan terdapat pada perlakuan lama fermentasi 6 hari dan 8 hari.Kata kunci : fermentasi, kakao lindak, mutu organoleptik coklat. ABSTRACT The aim of this study was to determine the organoleptic quality characteristics of processed chocolate with different fermentation times on the cocoa beans. Fermentation up to drying of cocoa beans is carried out in RT 12 Kelurahan Sungai Asam, Pasar Jambi district and the processing of chocolate and organoleptic analysis of chocolate are carried out at the Laboratory of the University of Batanghari Jambi from May to July 2019. The study was designed using a completely randomized design (CRD), with treatment different fermentation time, as follows: F0 = not fermented, F1 = 2 days fermentation, F2 = 4 days fermentation, F3 = 6 days fermentation, and F4 = 8 days fermentation. Each treatment was repeated 3 times so that there were 15 units of experiment, each unit of experiment was 1 kg of cocoa beans, so that the total number of cocoa beans was 15 kg. Variables observed were color, flavor, taste, bitterness, preference for chocolate, pH and moisture content of dried cocoa beans. The results showed that different fermentation time significantly affected the organoleptic quality of color, flavor, taste, preferences and pH and water content of dried cocoa beans, but not significantly different from bitterness. The highest assessment of color, flavor, taste, bitterness and likeness is found in the 6-days and 8-days fermentation treatment.Keywords: fermentation, bulk cocoa, chocolate organoleptic quality

scholarly journals Modifikasi Proses Pengolahan Kopi Arabika Menggunakan Metode Honey Process

2021 ◽  
Vol 10 (3) ◽  
pp. 317
Author(s):  
Hazfri Dalimunthe ◽  
Dina Mardhatilah ◽  
Maria Ulfah
Keyword(s):  
Water Content ◽  
Ph Value ◽  
Block Design ◽  
Sugar Content ◽  
Optimal Level ◽  
Total Sugar ◽  
Process Maturity ◽  
Total Sugar Content ◽  
Coffee Beans ◽  
Brix Value

The amount of mucilage can be adjusted according to the washing intensity. The level of ripeness of the coffee fruit is also directly proportional to the mucilage constituent components. Optimally ripe coffee cherries have a higher sugar, protein, lipid and water content than raw coffee cherries. So that research is needed to determine the effect of washing intensity and level of ripeness of coffee cherries on the characteristics of the resulting taste of coffee. The research design used was a complete two-factor block design. The first factor is the intensity of washing mucilage that sticks to the surface of the coffee beans; 2 times washing, 1 time washing, without washing. The second factor is the level of ripeness of the coffee cherries; raw coffee cherries, optimally ripe coffee cherries, past ripe coffee cherries. The analyzes were carried out, namely water content, ash content, total sugar content, pH value, Brix, and organoleptic test using the SCAA cupping method. The results of this study indicate that washing intensity affects the Brix value, water content, total sugar content, and pH. Whereas in the second factor, the level of ripeness of the coffee fruit affects the Brik value, water content, total sugar content, and pH. This study also showed that there was a correlation between washing intensity and the level of ripeness of the coffee cherries and the preference of the panelists. The non-washing treatment (black honey) and the optimal level of ripeness were the most preferred by the panelists, all coffees produced from this study met SNI 01-3542-2004. Keywords: arabica characteristics, honey process, maturity level, washing intensity

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