scholarly journals Pembuatan Bubuk Asam Sunti melalui Optimasi Suhu dan Lama Pengeringan

2015 ◽  
Vol 7 (2) ◽  
Author(s):  
Faidha Rahmi
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Sensory Characteristics ◽  
Drying Time ◽  
Sour Taste ◽  
Drying Temperature ◽  
Random Design ◽  
Two Factors

Asam sunti is a fermented bilimbi of Acehnese used as with sour taste and specific aroma. The aim of this research was to study the production of asam sunti powder by optimatization of drying temperature and time. The study used completed random design with two factors (drying temperature and time) and three repetition. Parameter analyzed were chemical and sensory characteristics including water content, Vitamin C, pH, color and taste. The best treatment was Obtained by drying temperature of 50oC and drying time of 8 h with water content of 4, 43%, pH of 1, Vitamin C of 49,28 mg, taste of  0,41 and color of 1,5.

scholarly journals Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ.)

2019 ◽  
Vol 8 (2) ◽  
pp. 249
Author(s):  
I Kadek Wirawan ◽  
Pande Ketut Diah Kencana ◽  
I Made Supartha Utama
Keyword(s):  
Water Content ◽  
Total Phenol ◽  
Effect Of Temperature ◽  
Tea Leaves ◽  
Total Acid ◽  
Drying Time ◽  
Drying Temperature ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia dan sensorik teh daun bambu Tabah. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu faktor suhu pengeringan (50o C dan 60o C) dan faktor waktu pengeringan (1 jam, 2 jam, dan 3 jam). Perlakuan diulang tiga kali untuk mendapatkan 18 unit percobaan. Parameter yang diamati adalah kadar air, pH, total asam, total fenol, dan organoleptik. Hasil penelitian menunjukkan bahwa interaksi suhu dan lama pengeringan daun teh bambu Tabah memiliki pengaruh berbeda nyata terhadap kadar air, pH, total asam, total fenol, warna, penerimaan keseluruhan, tetapi tidak memiliki pengaruh yang berbeda nyata terhadap aroma dan rasa, dengan perlakuan terbaik ini, kadar air, pH, asam total, fenol total, warna, aroma, rasa dan penerimaan keseluruhan ditemukan kadar air 6,881%, pH 6,6, total asam 0, 73%, total fenol 84,01mg / 100g, warna 4,33, aroma 4,40, rasa 3,93, dan penerimaan keseluruhan 4,07.   This study aimd to determine the effect of temperature and drying time on the chemical and sensory characteristics of Tabah bamboo leaf tea. This study was designed using a Completely Randomized Design (CRD) with two factors, namely the drying temperature factor (50oC and 60oC) and the drying time factor (1 hour, 2 hours, and 3 hours). The treatment was repeated three times to obtain 18 experimental units. The parameters observed were water content, pH, total acid, total phenol, color, aroma, taste, and overall acceptance tested organoleptically. The results showed that the interaction of temperature and duration of drying of Tabah bamboo tea leaves had significantly different effects on water content, pH, total acid, total phenol, color, overall reception, but did not have a significantly different effect on aroma and taste. with this combained best treatment, the water content, pH, total acid, total phenol, color, aroma, taste and overall acceptance were found water content 6,881 %, pH 6,6, total acid 0, 73%, total phenol 84,01mg / 100g,color 4,33, aroma 4.40, taste 3,93, and overall acceptance 4,07.

scholarly journals CVPDr DNA FRAGMENT AFFECT DIFFERENCES IN RESISTANT TO CITRUS VEIN PHLOEM DEGENERATION (CVPD) DISEASE, NUTRIENT DEFICIENCIES AND QUALITY OF FRUITS

2017 ◽  
Vol 5 (1) ◽  
pp. 60
Author(s):  
I Gusti Ayu Diah Yuniti ◽  
I Gede Putu Wirawan ◽  
I Nyoman Wijaya ◽  
Made Sritamin
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Major Obstacle ◽  
Nutrient Deficiencies ◽  
Citrus Fruits ◽  
Sour Taste ◽  
Citrus Plant ◽  
Dna Fragment ◽  
The Difference

Citrus Vein Phloem Degeneration (CVPD) disease is a major obstacle in the effort to develop and increase the production of citrus fruits in Bali. The study on the polymorphism of CVPDr DNA fragment shows that the CVPDr DNA fragment is resistant factor againt CVPD disease. This study try to elaborate the difference in resistance led to differences in plant nutrients deficiencies in the citrus plant with CVPD disease. . Besides, there are also difference in the quality of fruit due to CVPD disease attacks such as water content, vitamin C content and antioxidants in citrus fruits, color, flavor, taste and texture and fruit into small, hard and sour taste.

scholarly journals Pengaruh Konsentrasi Ekstrak Umbi Bit (Beta vulgaris L.) dan Gelatin Terhadap Karakteristik Marshmallow

2018 ◽  
Vol 3 (4) ◽  
pp. 808-821
Author(s):  
Cut Betari Arhandhi ◽  
Yuliani Aisyah ◽  
Rasdiansyah Rasdiansyah
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Water Content ◽  
Beta Vulgaris ◽  
Natural Dyes ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Tuber Extract ◽  
Color Texture

Abstrak. Umbi bit merupakan salah satu bahan pangan yang dapat digunakan sebagai pewarna alami pada pembuatan soft candy seperti rshmallow. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri atas dua faktor. Faktor pertama yaitu konsentrasi ekstrak umbi bit (B) yang terdiri dari 3 taraf yaitu B1 = 5% B2 = 10% dan B3 = 15%. Faktor kedua adalah konsentrasi gelatin (G) yang terdiri dari 3 taraf yaitu G1 = 3% G2 = 5% dan G3 = 8%. Ulangan dilakukan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Hasil penelitian menunjukkan bawa konsentrasi ekstrak umbi bit berpengaruh sangat nyata terhadap kadar air, vitamin C dan aktivitas antioksidan serta uji deskrpsi aroma, rasa, warna buram, tekstur, dan mouthfeel marshmallow umbi bit. Adapun konsentasi gelatin berengaruh nyata terhadap kadar vitamin C dan uji deskripsi tekstur marshmallow umbi bit. Marshmallow umbi bit memiliki kadar air yaitu sebesar 22,06%, kadar vitmin C 80,67 Mg dan aktivitas antioksidan sebesar 30%.Abstract: Beetroot is one of food that can be used as natural dyes in making of soft candy like marshmallows. This research was conducted using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors. The first factor is the concentration of beet tuber extract (B) which consists of 3 levels, namely B1 = 5% B2 = 10% and B3 = 15%. The second factor is the concentration of gelatin (G) which consists of 3 levels, namely G1 = 3% G2 = 5% and G3 = 8%. Tests were carried out 3 replications so that 27 trial units were obtained. The results showed that the concentration of coffee extract had a very significant effect on water content, vitamin C and antioxidant activity, as well as the description of aroma, flavor, opaque color, texture, and mouthfeel marshmallow tuber content. The concentration of gelatin significantly affected vitamin C levels and test description of marshmallow tuber tuber texture. Marshmallow beetroot has a water content of 22.06%, vitamin C content of 80.67 Mg and antioxidant activity of 30%.

scholarly journals EFFECT OF ADDITION BAKING POWDER AND WATER ON SENSORY AND PHYSICAL CHARACTERISTICS OF MOCAF(Modified Cassava Flour) BISCUITS

2017 ◽  
Vol 7 (1) ◽  
pp. 1-10
Author(s):  
Wuri Marsigit ◽  
Bonodikun Bonodikun ◽  
Lortina Sitanggang
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Random Sampling ◽  
Value Added ◽  
Physical Characteristics ◽  
Sensory Characteristics ◽  
Agricultural Technology ◽  
Treatment Combination ◽  
Cassava Flour ◽  
Two Factors

The purposes of this study were to reveal   the effect of addition of baking powder and water on sensory characteristics (color, flavor, aroma and texture) and physical characteristics (expending, porosity,  and  water  content)  and  also  value-added    biscuit  from  Mocaf.  This  research  was conducted in Agricultural Technology Laboratory, Faculty of Agriculture, University of Bengkulu The experimental design used was complete random sampling ith two factors included percentage addition of baking powder  (0.2 %, 0.4 % and 0.6 %) and percentage addition of watwr (2 %, 6 % and 10 %), so it can be consisted of 9 treatment combination. Data were analyzed with ANOVA by using SPSS 17.0. Data were presented in the form of tabel. Result of study found that there were significant effects of addition baking powder dan water proportion on sensories and physics characteristic of mocaf biscuits. Biscuits mocaf  was  most preferred by the panelists (color, aroma and taste) were biscuit with addition of 10% water and 0.6 % baking powder, with physic characteristics expanding (56.55%), porosity (60,44) and water content (3.97%). The value-added biscuit mocaf were Rp 2,432 per 100 gram.

scholarly journals PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH HERBAL CELUP DAUN RAMBUSA (Passiflora foetida L.)

2020 ◽  
Vol 9 (3) ◽  
pp. 308
Author(s):  
Anabella Nadia Nathaniel ◽  
I Nengah Kencana Putra ◽  
AA. Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Sensory Properties ◽  
Total Flavonoids ◽  
Herbal Tea ◽  
Drying Time ◽  
Drying Temperature ◽  
Extract Content ◽  
Passiflora Foetida ◽  
C 50

This research aimed to determine the effect of drying temperature and time on antioxidant activity and sensory properties of herbal tea bag of rambusa leaf and to obtain the optimum temperature and drying time that can produce rambusa leaf herbal tea bag with the highest antioxidant activity and the best sensory properties. This research used a completely randomized factorial design with two treatments namely, drying temperature (40°C, 50°C, 60°C) and drying time (3 hours, 3.5 hours, 4 hours). There were 9 factorial combinations, each combination was repeated 2 times. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan test. The results showed that the drying temperature and time treatment had a significant effect (P<0.05) on antioxidant activity, total phenols, total flavonoids, total tannins, water content, color (scoring test), and taste (scoring test), but no significant effect (P>0.05) on the extract content in water, color (hedonic test), taste (hedonic test), and overall acceptance. The results showed that drying temperature of 60°C with a drying time of 3 hours had an optimum drying temperature and time to produce herbal tea bag of rambusa leaf with antioxidant activity of 46.28%, total phenol level of 4.14 mg GAE/g, total flavonoids content of 26.48 mg QE/g, total tannin content of 6.23 mg TAE/g, water content of 8.38%, extract content in water of 31.96%, and sensory properties of yellow color and slight liked, bitter slightly taste and slight liked, and overall acceptance neutral.

scholarly journals THE USE OF PUMPKIN (Cucurbita moschata) PASTA ON THE DRIED NOODLES PRODUCTION

2015 ◽  
Vol 5 (2) ◽  
pp. 85-94
Author(s):  
Novi Safriani ◽  
Nida El Husna ◽  
Rizka Rizkya
Keyword(s):  
Beta Carotene ◽  
Partial Substitution ◽  
Carotene Content ◽  
Drying Time ◽  
Drying Temperature ◽  
Bright Yellow ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

The aim of this study was to utilize pumpkin pasta for partial substitution of wheat flourin the dried noodles production. More over, the effect of drying temperature and time on the characteristics of the dried noodles were investigated. This study was conducted using a completely randomized design factorial consisting of two factors: the drying temperature (50oC, 60oC and 70oC) and the drying time (60, 80 and 100 minutes). The results showed that the best quality of the dried noodles obtained from the treatment combination of the drying temperature and time: 70ºC for 60 minutes. The dried noodles have a moisture content of 9.35%, ash content of 1.53%, protein content of 11%, beta-carotene content of 0.67?g/g, cooking time of 6.62 minutes, the descriptive organoleptic value: color of 1.78 (bright yellow), texture of 2.15 (slightly crumbly), aroma of 2.56 (smell of pumpkin), and the hedonic organoleptic value: flavor of 1,77 (really like), elasticity of 1.98 (really like)

scholarly journals Karakteristik Teh Daun Bambu Tali (Gigantochloa apus Kurz.) pada Metode Blansir dan Suhu Pengeringan

2020 ◽  
Vol 8 (3) ◽  
pp. 388
Author(s):  
I Gusti Ayu Krisna Dewi ◽  
Luh Putu Wrasiati ◽  
G.P. Ganda Putra
Keyword(s):  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Total Phenolic ◽  
Tea Leaves ◽  
Drying Temperature ◽  
Tukey Test ◽  
Randomized Block Design ◽  
Extract Content ◽  
Two Factors

Bambu Tali leaves are part of bamboo plants that have not been used optimally. Bambu Tali leaves can be used as a refreshing drink. The aims of this study is to determine the effect of blanching and drying temperature on the characteristics of the Bambu Tali leaves and to determine method of blanching and drying temperature which can produce the best characteristics of Bambu Tali tea leaves. This study used a Randomized Block Design with two factors. The first factor’s is the blanching method that is without blanching, steam blanching, and water blanching. The second factors that is drying temperature that consisting of 50oC, 60oC, and 70oC. Data were analyzed by analysis of variance and continued with Tukey test. The results showed that the blanching treatment and drying temperature significantly affected the water content, ash content, extract content in water, total phenolic, IC50, and organoleptic test. The steam blanching treatment with a drying temperature of 70oC is the best treatment to produce Tali’s bamboo tea leaves with a characteristics of water content is  5.17%, ash content is 5.52%, extract content in water is 35.70%, total phenolic is 36.92 mg GAE/g, and antioxidant activity of IC50 2,629.06 ppm, and color scoring of sensory evaluation is 3.55 (yellowish green to green), taste scoring is 3.55 (slightly astringent to astringent), Scent scoring of 3.45 (slightly leaf scent to leaf scent), and overall reception 4.90 (rather like). Keywords: Gigantochloa apus Kurz., blanching, drying temperature, tea.

Physical and Sensory Characterization of Red Spinach Noodles (Amaranthus tricolor L.) with Drying Temperature Variations

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Irmayanti Irmayanti
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Nutritional Value ◽  
Ash Content ◽  
Amaranthus Tricolor ◽  
Temperature Variations ◽  
Drying Temperature ◽  
Two Factors

The purpose of this research is to obtain a formula of dried noodles with the addition of red spinach and a combination of drying temperature with better nutritional value and can be sensitively accepted. This research consisted of two factors, the addition of red spinach paste (B) consisting of 3 levels, namely: B1: 35%, B2: 40%, B3: 45% and drying temperature (S) consisted of 3 levels, namely S1: 65 oC S2: 70 oC S3: 75 oC. The addition of red spinach paste and drying temperature have an effect on increasing panelist acceptance of dried red spinach noodle products. Based on hedonic organoleptic testing, red spinach dried noodles with the treatment of adding 45% red spinach paste and a drying temperature of 75 oC are the best formulas most favored by panelists. Dry noodles with the addition of 45% red spinach paste and a drying temperature of 75 oC contain water content, ash content, water absorption and taste organoleptic value 4.10 (like), color 4.10 (like), odor 4.30 (like) and texture 4.20 (like ).

scholarly journals Kinerja Alat Pengeringan Kopra Sistem Oven Skala Kelompok Tani dan Karakteristik Produk / Performance of Copra Drying Oven System of Farmer Scale and Product Characteristics

Buletin Palma ◽  
2017 ◽  
Vol 17 (2) ◽  
pp. 175
Author(s):  
A. Lay ◽  
Ismail Maskromo
Keyword(s):  
Water Content ◽  
Coconut Oil ◽  
Quality Standard ◽  
Quality Analysis ◽  
Drying Methods ◽  
Laboratory Equipment ◽  
Drying Time ◽  
Drying Temperature ◽  
Oil Processing

<p>Traditional copra processing by smoking and sun drying methods will produce low quality copraand oil. In order to improve the quality of copra and oil, copra drier through oven system with controlled drying temperature is a necessity. The purpose of this research is to design a copra dryer through oven system that can be utilized by farmer groups. Research carried out from May 2014 to December 2015, with tool’s construction and field test conducted at the Repair Engineering and Laboratory Equipment of Indonesian Palm Crops Research Institute. Moreover, copra and oil’s quality analysis performed at Research and Standardization of Industrial Institute Laboratory, Manado. The quality analysis is based on valid quality standard. The research results showed that copra drier system on a farmers scale, using coconut coir as a fuel, has been built with capacity of 1550-1650 coconuts/process period. Drying temperature is varied between 28-70 Cwith optimum temperature at 55-60 C and drying time approximately 27 hours.It produces various copra such as, white copra, brown copra and dark copra, with water content of 4.36-4.88%, fat content of 63.53-64.17% and Free Fatty Acid of 0.05-0.12%. White copra, which then processed into frying oil, produced white color oil with water content of 0.05%, peroxide value 0.13 meq O2/kg without any lead (Pb) detected in the oil. As a result, coconut oil can be safely consumed without any purification process. In conclusion, copra drying through oven system is sufficient enough to apply for farmers group in order to encourage excellent quality copra and oil processing.</p><p><strong>ABSTRAK</strong></p><p>Pengolahan kopra secara tradisional dengan cara pengasapan dan penyinaran matahari  menghasilkan kopra dan minyak bermutu rendah. Untuk meningkatkan mutu kopra dan minyak diperlukan alat pengeringan kopra sistem oven dengan suhu pengeringan terkontrol. Penelitian bertujuan untuk merancang alat pengering kopra  sistem oven yang dapat diaplikasikan pada kelompok tani. Penelitian dilaksanakan pada bulan Mei 2014 sampai Desember 2015, perancangan alat dan uji lapang dilakukan di Bengkel Rekayasa Alat Balai Penelitian Tanaman Palma, analisis mutu kopra dan minyak kelapa di Laboratorium  Balai Riset dan Standardisasi Industri Manado. Hasil penelitian menun-jukkan bahwa telah dirancang alat  pengering  kopra sistem oven skala kelompok tani, yang menggunakan bahan bakar sabut kelapa, kapasitas olah 1550-1650 butir kelapa/periode proses.  Pengeringan kopra dengan suhu pengeringan  bervariasi 28-70ºC, suhu optimal 55-60ºC, waktu pengeringan 27 jam,  dihasilkan  kopra beragam, yakni kopra putih,  kopra coklat, dan kopra gelap,  kadar air 4,36-4,88%, kadar lemak 63,53-64,17% dan kadar ALB 0,05-0,12%. Kopra putih yang diolah menjadi minyak kelapa, menghasilkan minyak kelapa berwarna putih, kadar air 0,05%, bilangan peroksida 0,13 meq O2/kg, dan tidak terdeteksi cemaran logam timbal (Pb). Minyak kelapa yang dihasilkan dapat dikonsumsi sebagai minyak goreng walaupun tanpa proses pemurnian. Alat pengeringan kopra sistem oven, cukup memadai untuk diaplikasikan pada kelompok tani dalam menunjang pengolahan kopra dan minyak bermutu baik.</p>

scholarly journals The Effect of Comparison of Starfruit and Carrot Porridge on Characteristics of Sheet Jam

2019 ◽  
Vol 2 (2) ◽  
pp. 37-45
Author(s):  
Evachristina Sihotang ◽  
Indriyani ◽  
Dian Wulansari
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Sour Taste ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Best Parameter ◽  
Semi Solid ◽  
Range Test

Abstract-Sheet jam wasa modification of semi-solid topical jam made from fruits or vegetables, then concentrated with the aimedof forming solids or sheets. Jam generally usedripe fruit that was nottoo ripe and hada slightly sour taste. The purpose of this studyto determine the effect of starfruit and carrotporridge on the characteristics of sheet jam and to get a comparison of starfruit and carrot porridge on the characteristics of sheet jam. This study useda Completely Randomized Design (CRD) with 5 treatments, the comparisonedof starfruit porridgecarrotwere 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% . Each treatment wasrepeated 3 times to obtain 15 experimental units. The parameterswereobservedin making sheet jam werewater content, vitamin C content, total dissolved solids (TPT), acidity (pH), degree of color, and organoleptic testing. The data obtained were analyzed with a variety of tests at the level of 1% and 5%. If the data obtained hada significant effect, then thedata would be continued withDNMRT (Duncan's New Multiple Range Test) at the 5% level. The researchresultsof starfruit and carrot porridge treatmentto the best sheet jams was 25%:75%with water content (36,53%), vitamin C (44,00 mg / 100 g of material), Total Dissolved Solids (42,20oBrix), pH (4,03), and degree of color (L=33,09, a=+9,31, b=+24,10 and0Hue=68,88). The best parameter of organoleptic testof sheet jam were the texturewassoft, slightly dense (2,92), color wasorange (4,32), plasticitywasnot easily broken (4.24), taste (3,60),overall acceptance (3,64)and aroma(3,60) according to panelists' judgment, which was somewhat preferred.  Keywords-  Carrots; sheet jam; starfruit.

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