scholarly journals Pengaruh Berbagai Macam Pendinginan dan Pengemasan Terhadap Umur Simpan Jagung Manis (Zea mays saccharata)

2021 ◽  
Vol 1 (2) ◽  
pp. 55-60
Author(s):  
Rustiningsih Rustiningsih ◽  
Nafi Ananda Utama ◽  
Innaka Ageng Rineksane
Keyword(s):  
Sweet Corn ◽  
Starch Content ◽  
Reducing Sugar ◽  
Storage Life ◽  
Organoleptic Properties ◽  
Sugar Water ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Refrigeration Storage

This  research was aimed to study  the influence  of   kinds of cooling and packing  on the storage life of sweetcorn in order to obtain the simple postharvest  technology and easy to practice.  The research was done during the February - March of 2005 in the Research Laboratory of Agriculture Faculty, Muhammadiyah  University of Yogyakarta.  The reducing sugar analysis was done in the  Agriculture Technology Faculty of Gadjah Mada University. The laboratory  experiment  was arranged  ini 2 x 3 factorial  completely  randomized design with three replications.  The cooling first factor  was refrigerated in refrigerator to be compared  to the hydro-cooling.  Meanwhile,  the polypropilene and polyethylene  packaging were tested and compared to the unpackaged one. The flavor; reducing sugar, water content, percentage  of nonconsumable  part of sweetcorn,   fresh  weight  of ears,  and organoleptic properties  were observed. The result showed  that there was no significantly   interaction between cooling and packaging on  the  storage life  and  quality  of  sweet corn. The  cooling treatment was significantly influenced the starch and reducing sugar level  as well as the packaging treatment. Refrigeration   storage could significantly keep   the  level   of reducing  sugar  to remain higher than the hydro-cooling, this treatment  was also   decreased the starch  content, decreased the proportion  of unconsumable  part,  and maintained   the flavor. The  polyethylene    packaging significantly keep the level  of reducing  sugar to remain higher and relatively maintained the flavor   than  the polypropilene packaging or  unpackaged, but  decreased  the portion  of unconsumable  part. 

scholarly journals THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

2021 ◽  
Vol 18 (2) ◽  
pp. 87
Author(s):  
Miskiyah Miskiyah ◽  
Juniawati Juniawati ◽  
Nur Afni Oktafia ◽  
Siti Chairiyah Batubara
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Ash Content ◽  
Reducing Sugar ◽  
Sucrose Content ◽  
Test Results ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

scholarly journals Effects of pre-sowing seed treatment with KCl on yield and quality of two peanut cultivars L12 and L18

2021 ◽  
Vol 20 (1) ◽  
pp. 1-9
Author(s):  
Trong V. Le
Keyword(s):  
Seed Treatment ◽  
Starch Content ◽  
Mineral Elements ◽  
Yield And Quality ◽  
Saponification Value ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Sowing Seed

The study was conducted to evaluate the effect of 0.05% KCl on yield and quality of two peanut varieties L12 and L18 grown in Thanh Hoa province. The experiment was arranged in a completely randomized design with two factors (varieties and chemicals). After careful selection, L12 and L18 seeds were divided into two parts. Part 1 was treated with distilled water as control and part 2 was treated with 0.05% KCl. The results showed that pre-sowing seed treatment with 0.05% KCl increased the yield components and yield of both L12 and L18 when compared to the control, in which the yield of L18 in both treatments reached 37.37 quintals/ha and 39.54 quintals/ha and was higher than that of the L12 variety at 35.77 quintals/ha and 36.40 quintals/ha. Pre-sowing seed treatment with 0.05% KCl also increased the quality of peanuts such as starch content, reducing sugar, lipid, saponification value, protein, B vitamins, total amino acids and content of some mineral elements in peanuts such as N, K, Ca, Mg. Briefly, the results of this study indicated that pre-sowing seed with KCl increased the yield and quality of peanuts.

scholarly journals ORGANOLEPTIC PROPERTIES OF KAPE-KAPE FISH (Psenes sp) USING EXTRACT OF KECOMBRANG FLOWER (Nicolaia Spesiosa, Horan) AS A NATURAL PRESERVATIVE

2019 ◽  
Vol 9 (1) ◽  
pp. 19-27
Author(s):  
Christina Angelia Saragih ◽  
Lukman Hidayat ◽  
Tuti Tutuarima
Keyword(s):  
Organoleptic Properties ◽  
Active Compounds ◽  
Natural Preservative ◽  
Anova Test ◽  
Flower Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Observation Times

Freshness is one of the important factors in determining the quality of fish. Kecombrang flower extract contains active compounds of polyphenols, flavonoids, tannins and safonin as antimicrobial ingredients. Kecombrang flower extract can be used to slow down damage to fish. The study aimed to determine the effect of using kecombrang flower extract on organoleptic properties of fish (eyes, gills, mucus, meat, odor and texture). This study used a Completely Randomized Design (CRD) of one factor, namely the use of kecombrang flower extract with concentrations (0%, 2%, 4%, and 6%) and observation times of 0, 6, 12, 18 and 24 hours. All of data were analyzed using ANOVA test. At a concentration of 6% the 12th hour storage is still able to maintain the organoleptic properties of fish. Whereas at concentrations of 0%, 2% and 4% fish are no longer suitable for consumption.

scholarly journals PENGARUH SUBTITUSI JAGUNG MANIS TERHADAP KUALITAS DADIAH

2018 ◽  
Vol 9 (2) ◽  
pp. 92
Author(s):  
Fatmawati Fatmawati Fatmawahttp://jpk.ppj.unp.ac.id/index.ti ◽  
Anni Faridah ◽  
Elida Elida
Keyword(s):  
Sweet Corn ◽  
Design Method ◽  
Buffalo Milk ◽  
Test Format ◽  
Color Quality ◽  
Randomized Design ◽  
Yellow Color ◽  
Variant Analysis ◽  
Completely Randomized Design

The purpose of this study was to analyze the effect of sweet corn substitution by 0%, 25%, 50% and 75% on the quality of color, smell, texture and taste of the amount of buffalo milk used. This type of research belongs to a kind of pure experiment using a completely randomized design method of one factor. This research was conducted in Kanagarian Gadut Pakan Raba'a Jorong Lareh Nan Panjang Payakumbuh. The research instrument used is organoleptic test format given to 5 expert panelists namely dadiah farmers. The data obtained is tabulated and do Variant Analysis (ANAVA), if Fcount> Ftable then proceed with Duncan test. The results of the data analysis obtained the highest overall score, yellow color quality is 4.00 (X3), quality smells typical dadiah 4.00 (X0), sweet corn quality 3.33 (X3), soft texture quality 3.80 (X0), solid texture quality 4.00 (X3) ,quality of sweet corn flavor 3.53 (X3) and acid taste 3,73 (X3).

scholarly journals The Effect of Treating String Bean Pods with Modified Atmosphere Packaging and UV-C Irradiation on Their Storage Life

Agronomy ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 1747
Author(s):  
Jolanta Franczuk ◽  
Robert Rosa ◽  
Anna Zaniewicz-Bajkowska ◽  
Agnieszka Ginter
Keyword(s):  
Dry Matter ◽  
Modified Atmosphere Packaging ◽  
Storage Life ◽  
Modified Atmosphere ◽  
Total Sugars ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage ◽  
Uv C

The aim of the experiment was to determine the optimal treatment of string bean pods, prolonging their storage life. To this end, the effect of modified atmosphere packaging in Xtend® bags (CH-49) and UV-C radiation on the quality of string beans ‘Unidor’ in cold storage was studied. Observations of the pods and their measurements were made after 14 and 28 days and chemical analyses 14 days after irradiation exposure and storage at 2–4°C. The tests were conducted in laboratory conditions in a completely randomized design. Storing bean pods in Xtend® bags significantly increased the weight and umber of pods fit for consumption, compared to those stored in bulk. However, the content of dry matter, total sugars, and protein in pods stored in Xtend® bags decreased. Irradiation, regardless of the exposure time and the distance of lamps from the surface, contributed to an increase in the weight and number of pods suitable for consumption after 14 and 28 days. After 14 days irradiated pods contained more dry matter, L-ascorbic acid, polyphenols and flavonoids. After UV-C irradiation for 600 seconds with lamps at a height of 40 cm pods in Xtend® bags responded with the most favorable protein content.

scholarly journals PENGARUH KEMASAN TERHADAP MUTU SALE PISANG RAJA (Musa X paradisiaca AAB) SELAMA PENYIMPANAN

2018 ◽  
pp. 118-126
Author(s):  
Andi Nur Faidah Rahman ◽  
Meta Mahendradatta ◽  
Jusmiati Effendi
Keyword(s):  
Storage Time ◽  
Ash Content ◽  
Reducing Sugar ◽  
Vacuum Packaging ◽  
Storage Quality ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
And Storage

Sale raja banana are foods processed by mature banana which have been through thedrying process. During storage, quality of sale raja banana decreased in terms of chemicalcomposition and organoleptics. It is needed a method to maintain the quality of sale rajabanana during storage by applying packaging technology. The purpose of this study was todetermine the effect of packaging methods (without packaging, HDPE packaging and HDPEvacuum packaging) and storage time on the chemical composition and organoleptic quality ofsale raja banana. The design of this study consisted of two factors: packaging using threetreatment levels (without packaging, HDPE packaging, and HDPE vacuum packaging) andstorage time with five levels of treatment (0, 7, 14, 21, and 28 days). Data was processed usingfactorial Completely Randomized Design (CRD) with three replications. The chemicalparameters analyzed were water content, ash content, reducing sugar, pH, and organoleptictests (including color, aroma, taste and texture). The results showed that the storage of saleraja banana with HDPE vacuum packaging for 28 days gave the best results for all parameters

scholarly journals Hydration methods and physiological potential of sweet corn seeds

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Jéssica de Lucena Marinho ◽  
Inês Cristina De Batista Fonseca ◽  
Claudemir Zucareli
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Filter Paper ◽  
Sweet Corn ◽  
Humid Atmosphere ◽  
Analysis Methodology ◽  
Randomized Design ◽  
Physiological Quality ◽  
Completely Randomized Design

The evaluation of the physiological potential of sweet corn seeds is fundamental in the production process, because the germination and vigor reflect the potential for storage, commercialization and use of these seeds. The choice of vigor tests with an adequate and efficient analysis methodology is fundamental to obtaining reliable results. In this sense, the objective of this study was to assess the physiological potential of sweet corn seeds after hydration using different moistening methods to increase water content to 20%. First, the lot of seeds was characterized as to its moisture content and initial physiological potential. Subsequently, two experiments were conducted, both under a completely randomized design. In the first experiment, different volumes of water on the filter paper sheets were assessed for seed hydration a method that uses a wet substrate. In the second, four hydration methods were evaluated: wet substrate (WS), humid atmosphere (HU), immersion in water (IW) and addition of the required amount of water (WR). A constant temperature of 25ºC was used in both experiments and then the moisture content and physiological potential of seeds were determined. The humid atmosphere method reduces the physiological quality of sweet corn seeds because it favors the deterioration and hence is unsuitable for the hydration of seeds of this species. The wet substrate method, in an amount equivalent to 2.5 times the paper mass, increased the water content of sweet corn seeds to 20%, achieving the desired degree of moisture without altering their physiological potential.

scholarly journals Kadar Laktosa, Gula Reduksi, dan Nilai pH Yoghurt dengan Penambahan Bekatul Selama 15 Hari Penyimpanan Refrigerasi

2020 ◽  
Vol 3 (2) ◽  
pp. 38-43
Author(s):  
Dyah Laksito ◽  
Rizza Wijaya ◽  
Rizki Amalia Nurfitriani
Keyword(s):  
Experimental Design ◽  
Rice Bran ◽  
Reducing Sugars ◽  
Ph Value ◽  
Reducing Sugar ◽  
Ph Values ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Refrigeration Storage ◽  
Range Test

This study aimed to determine the effect of 15 days refrigeration storage on lactose content, reducing sugars, and the pH value of yoghurt by addition of rice bran. The experimental design used a completely randomized design (CRD) for 4 treatments and 5 replications. The treatments consisted of T0 (without storage), T1 (5 storage days), T2 (10 storage days), and T3 (15 storage days). The results showed that lactose content, reducing sugar, and pH value of yoghurt were analyzed by analysis of variance (ANOVA). If there were significant differences, then further tested by Duncan's Multiple Range Test. Yoghurt by addition of rice bran stored for 15 days in the refrigerator could reduce lactose content and pH values and increased the level of reducing sugar, so that be able to maintain the quality and freshness of yoghurt.

scholarly journals Karakteristik Mi Basah Tapioka dengan Penambahan Kacang Pagar (Phaseolus lunatus)

2020 ◽  
Vol 12 (2) ◽  
pp. 71-77
Author(s):  
Nahdatul Ikhlas ◽  
Shanti Fitriani ◽  
Rahmayuni Rahmayuni
Keyword(s):  
Starch Content ◽  
National Standard ◽  
Phaseolus Lunatus ◽  
Randomized Design ◽  
Yellow Color ◽  
Completely Randomized Design ◽  
Lima Beans ◽  
Carbohydrate Contents ◽  
Range Test

Lima beans (Phaseolus lunatus) have been valued to increase proteins and improve the quality of wet noodles.  The purpose of this research was to get the best formulation of tapioca and lima beans paste on the quality and sensory character of wet noodles based on Indonesian National Standard.  This research was conducted experimentally by using a completely randomized design with four treatments and four replications.  The treatment in this research was the ratio of tapioca and lima beans paste such as 90:10, 80:20, 70:30 and 60:40.  Data obtained were statistically analyzed using analysis of variance and continued with duncan’s new multiple range test (DNMRT) at a 5% level.  The result of this research showed that the ratio of tapioca and lima beans paste significantly affected moisture, ash, protein, fat, starch, carbohydrate contents as well as elongation and sensory characteristic of color, flavor, elasticity, stickiness and taste.  The best treatment in this research was the ratio of tapioca and lima beans paste (70:30) where moisture content of 61.25%, ash content of 0.87%, protein content of 4.32%, fat content of 0.86%, starch content of 30.29%, carbohydrate content of 32.67% and elongation of 32.50%.  The descriptive test showed that wet noodles had yellow color, flavouring lima beans, chewy, a little sticky and lima beans taste and overall assessment hedonically was favoured by panelists. Keywords: wet noodles, tapioca and lima beans paste

scholarly journals THE EFFECT OF GENOTYPE QUALITY OF UNPAD SWEET CORN SEEDS TOWARDS ITS PHYSIOLOGICAL QUALITY

2019 ◽  
Vol 23 (2) ◽  
pp. 103-111
Author(s):  
Niki Rahayu ◽  
Anne Nuraini ◽  
Sumadi Sumadi
Keyword(s):  
Sweet Corn ◽  
Storage Period ◽  
Grain Weight ◽  
Corn Seed ◽  
Randomized Design ◽  
Significant Difference ◽  
Physiological Quality ◽  
Completely Randomized Design ◽  
Knott’S Test

This study was aimed at determining the effect of genotype quality of Unpad sweet corn seeds on physiological quality after four months of storage. The experimental design used was a completely randomized design with a treatment factor of 16 genotypes of sweet corn with 2 replications. The data were analyzed using the F test, if there was a significant difference in Scott Knott’s test at the level of 5%. All of the seed genotypes had different qualities, so there was a significant difference in 100 grain weight parameters, germination and simultaneous growth based on ANOVA test. Seeds that had good initial physical quality are able to maintain quality until the end of storage period. After the storage period there is the best genotype, namely with code 613 which is able to maintain its physical-physiological quality until the end of storage. Based on the results of the study, it can be concluded that the genotype of sweet corn seed npad Genotype 613 (P5 x P1 (x) (3)) has good physical and physiological qualities and can be used as a candidate for hybrid elders. This is seen from the quality of seeds that meet the requirements of quality seed characters from 100 grain weight parameters and germination.PENGARUH MUTU GENOTIP BENIH JAGUNG MANIS UNPAD TERHADAP MUTU FISIOLOGISPenelitian ini bertujuan untuk mengetahui pengaruh mutu genotip benih jagung manis Unpad terhadap mutu fisiologis setelah empat bulan penyimpanan. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap dengan faktor perlakuan 16 genotipe jagung manis dengan 2 ulangan. Data dianalisis menggunakan uji F, apabila terdapat perbedaan yang signifikan dilakukan uji lanjut Scott Knott taraf 5 %.Semua genotip benih memiliki mutu yang berbeda, sehingga terdapat perbedaan yang signifikan pada parameter bobot 100 butir, daya berkecambah dan keserempakan tumbuh berdasarkan uji anova. Benih yang memiliki mutu fisik awal yang baik mampu mempertahankan mutu sampai periode akhir penyimpanan. Setelah periode simpan terdapat genotip terbaik yaitu dengan kode 613 yang mampu mempertahankan mutu fisik-fisiologisnya sampai akhir penyimpanan. Berdasarkan hasil penelitian dapat diambil kesimpulan bahwa genotip benih jagung manis Unpad Genotip 613 (P5 x P1 (x) (3)) memiliki mutu fisik dan fisiologis yang baik dan dapat dijadikan sebagai calon tetua hibrida. Hal ini dilihat dari kualitas benih yang memenuhi syarat karakter benih bermutu dari parameter bobot 100 butir dan daya berkecambah.

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