scholarly journals Formulation and Optimization by Experimental Design of Dairy Dessert Based on Lupinus albus L. and Stevia rebaudiana Extracts

2019 ◽  
Vol 38 (04) ◽  
Author(s):  
N. Zaouadi, Kumari ◽  
A. Hadj Ziane-Zafour, A ◽  
M. Ouazib, A ◽  
Y. Arab, A ◽  
K. Hacini A ◽  
...  
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Design Method ◽  
Lupinus Albus ◽  
Chemical Properties ◽  
Stevia Rebaudiana ◽  
Amino Acid Profile ◽  
Fat Content ◽  
Experimental Design Method ◽  
Optimal Formula

The approximate chemical composition and amino acid profile of Lupinus albus seeds were studied. Protein content of lupin and lupin mlik seeds; 45.2(±0.09) g/100g and 7.25(±0.08) g/100g, respectively; fat content 9.04(±.14) g/100g and 6.01(±0.06) g/100g, respectively. Lupine seeds rich in leucine, lysine and proline: 4.168; 4.059 and 2.620 (g/100 g) respectively. This work made it possible, using the experimental design method, to carry out eighteen trials of dessert cream formulated with different concentrations of lupin milk. The reduction of the quantity of sucrose used to 7.15% instead of 11% and the use of 3.85% Stevia rebaudiana extract have resulted in a dessert cream that is lighter in sugar. The chemical properties of the formulated tests revealed a high protein content ranging from 8.36 to 16.25 g/100 g and a fat content ranging from 3.50 to 4.92 g/100 g. Finally an optimal formula was developed with good sensory characteristics.

scholarly journals Treatment of bedsores-Combination of therapies depended the experimental design method-

2005 ◽  
Vol 42 (1) ◽  
pp. 90-98
Author(s):  
Hiroko Miyaji ◽  
Hirofumi Sakurai ◽  
Masayuki Kikawada ◽  
Katsuhiko Yamaguchi ◽  
Akihiro Kimura ◽  
...  
Keyword(s):  
Experimental Design ◽  
Design Method ◽  
Experimental Design Method

scholarly journals Optimal design for the dual slot die in melt blowing process

2014 ◽  
Vol 18 (5) ◽  
pp. 1714-1715
Author(s):  
Li-Li Wu ◽  
Ting-Ting Cheng ◽  
Chuan Xu ◽  
Ting Chen
Keyword(s):  
Experimental Design ◽  
Optimal Design ◽  
Flow Field ◽  
Design Method ◽  
Air Flow ◽  
Variance Analysis ◽  
Orthogonal Experimental Design ◽  
Melt Blowing ◽  
Experimental Design Method ◽  
Slot Die

The parameters of the dual slot die in an industrial melt blowing equipment are designed optimally using the orthogonal experimental design method. The air flow fields of different die parameters are simulated. Effects of the die parameters are analyzed using variance analysis. The results show that the inset distance and slot width have significant effects on the air flow field while effect of the slot angle is unremarkable.

scholarly journals Karakteristik Kimia Food Bar Puree Pisang Tongka Langit (Musa trogodytarum) dengan Penambahan Kenari (Canarium indicum L.)

2019 ◽  
Vol 8 (2) ◽  
pp. 48-52
Author(s):  
Vita N Lawalata ◽  
Illonkha Maatoke ◽  
Gilian Tetelepta
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Research Result ◽  
Fat Content ◽  
Snack Food ◽  
Randomized Experimental Design ◽  
Four Levels ◽  
Carbohydrate Contents ◽  
Better Than ◽  
Blended Food

Food bar is high caloric food made from blended food, enriched with nutrients, then formed into a compact bar shape. It is usually consumed either as breakfast or as snack food and is better than cakes or chocolates. This study was aimed to characterize the effect of canarium nut addition on the making of banana puree food bar. A completely randomized experimental design with four levels of treatments, i.e. 0%, 5%, 10% and 15% was applied in this research. Result showed that banana puree food bar with canarium nut addition caused not only a decrease in moisture, ash, and carbohydrate contents of 3.96%, 0.1%, and 2.6% but also an increase in protein content and fat content of 1.99% and 4.68%, respectively. Keywords: canarium nut, food bar, Musa troglodytarum, puree, tongka langit banana   ABSTRAK Food bar merupakan produk pangan berkalori tinggi yang dibuat dari campuran bahan pangan (blended food), diperkaya dengan nutrisi, kemudian dibentuk menjadi bentuk padat dan kompak (a food bar form). Food bar biasanya digunakan untuk sarapan atau sebagai makanan ringan (camilan), food bar merupakan makanan yang lebih baik dibandingkan dengan kue ataupun coklat. Penelitian ini bertujuan untuk mengkarakterisasi pengaruh penambahan kenari dalam pebuatan food bar puree pisang tongka langit. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan perlakuan penambahan kenari 0%, 5%, 10%, 15%. Hasil penelitian menunjukkan bahwa food bar puree pisang tongka langit dengan penambahan kenari menyebabkan terjadinya penuruanan kandungan air, abu, karbohidrat yaitu 3,96%, 0,1%, 2,6% dan peningkatan kadar protein sebesar 1,99% dan lemak 4,68%. Kata kunci: food bar, kenari, pisang tongka langit, puree, Musa troglodytarum

scholarly journals The Characteristic of Calcium Fortified Fish Keropok from Belida Fish Bone

2017 ◽  
Vol 19 (3) ◽  
pp. 233
Author(s):  
Indrati Kusumaningrum ◽  
Andi Noor Asikin
Keyword(s):  
Experimental Design ◽  
Moisture Content ◽  
Protein Content ◽  
Calcium Content ◽  
Fish Bone ◽  
Fat Content ◽  
Ash Content ◽  
Chemical Characteristics ◽  
East Kalimantan ◽  
Calcium Source

Abstract<br />Belida (Chitala sp.) bone is one of the waste from amplang processing which not treated properly<br />yet until now especially in East Kalimantan. One type of the usage of this waste is processed to fish bone<br />powder as calcium source which can be added to various food formulations such as keropok. The aim of<br />this study was to determine the chemical characteristics of belida fishbone powder added keropok Observed<br />parameters in this study were moisture content, ash content, protein content, fat content, calcium content,<br />phosphor content and whiteness. The method applied the experimental design was Completely Randomized<br />Design with five treatments of 0% (K0), 5% (K1), 10% (K2), 15% (K3) dand 20% (K4) fishbone powder<br />addition with three replications to each treatments. The results showed that the addition of belida bone<br />powder hadn’t significant effect to moisture of fortified keropok while had significant effect on ash, protein,<br />fat, calcium, phosphor content and whitness. The higher addition of fishbone powder increasing the value of<br />ash, calcium, phosphor and whiteness but decreasing protein and fat content of fortifief keropok. The result<br />showed that K3 was the best treatment with 5.64% calcium content.<br /><br />

scholarly journals Kitāb al-Naḥw al-Wāḍih wa al-Ṭarīqah al-Istinbāṭiyyah wa Fa’āliyyah Istikhdāmihā li Tarqiyyah Fahm al-Ṭalabah fī Qawā’id al-Naḥw

2020 ◽  
Vol 3 (1) ◽  
pp. 48
Author(s):  
Muharidinsyah Muharidinsyah
Keyword(s):  
Experimental Design ◽  
Design Method ◽  
Boarding School ◽  
Suitable Method ◽  
Experimental Design Method ◽  
Post Test ◽  
Quasi Experimental ◽  
Test Result

Textbook is important for student as main media in learning Arabic and significant to teacher for teaching besides suitable method in order to achieve necessary result, is the textbooks, however, must be fit students’ level of capability and nahwu al-wadhih is one of effective textbooks for any students’ level since it offers practical study which goes along with istinbathiyah method. Thus the writer is interested in conduct research that concerns on application of nahwu al-wadhihin Darul Hikmah boarding school, and decided to entitle this research as “effectiveness in using nahwu al-wadhih and istinbathiyah method to improve students’ understanding in Arabic grammar”. The aim of this study is to reveal the effectiveness of using nahwu al-wadhih and istinbathiyah method in Darul Hikmah boarding school and to disclose students’ responses toward Arabic grammar using nahwu al-wadhih and istinbathiyah method in DarulHikmah boarding school. This research uses a quasi-experimental design method. Research instruments for this research are interview along with pre-test and post-test. Result of study indicates that using nahwu al-wadhih and istinbathiyah method is effective to improve students’ understanding in learning Arabic grammar in DarulHikmah and students’ responses in learning Arabic grammar using nahwu al-wadhih and istinbathiyah method in Darul Hikmah are enthusiastic and excited.

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