scholarly journals PENGARUH PROSES FERMENTASI KOMBUCHA DAUN SIRSAK (Annona muricata L.) TERHADAP KADAR VITAMIN C

Jurnal Biota ◽  
2017 ◽  
Vol 3 (2) ◽  
pp. 90 ◽  
Author(s):  
Ike Apriani
Keyword(s):  
Vitamin C ◽  
Biology Education ◽  
Beta Carotene ◽  
Chemistry Laboratory ◽  
Activity Levels ◽  
Study Program ◽  
Randomized Design ◽  
Kombucha Tea ◽  
Experimental Laboratory ◽  
Fermented Beverage

Kombucha is a fermented beverage of tea and sugar with a symbiotic culture of bacteria and yeast, consumed for its beneficial effect on human health.  Kombucha contains antioxidant activity compounds.Yet, many research studies have shown that Soursop leaves contain vitamin C, Vitamin E, beta carotene, and flavoloids.  The purpose of this study was to determine the activity levels of vitamin C kombucha tea leaves of the soursop, The research was conducted in September 2016 in Chemistry Laboratory of Biology Education Study Program, Teaching Training and  Ilmu Tarbiyah Faculty UIN Raden Fatah Palembang. The research method was an experimental laboratory using a Completly Randomized Design (CRD) with 2 factors, the first factor was fermentation days (0 day (F1), 4 day (F2), 8 day (F3) and 12 day (F4)), and the second factor was the levels of soursop leaf tea is used (0 gr (K1), 20 gr (K2), 40 gr (K3), and 60 gr (K4)) with 3 replications. The results showed that there is a very real influence and interaction between fermentation days and content of soursop leaf tea is used to the levels of vitamin C. The highest levels of vitamin C present in the sample F4K4 (12 day / 60 gr) of 343.79 mg / 100 mL, and lowest vitamin C levels in samples F4K1 (12 day / without leaves of the soursop) amounted to 36.37 mg / 100 mL. The conclusion of this research is long fermentation and content of soursop leaves influence on the vitamin C activity.

scholarly journals Pengaruh Suhu Pasteurisasi terhadap Warna, Kandungan Vitamin C dan Betakaroten pada Sari Buah Belimbing Nanas

2021 ◽  
Vol 1 (3) ◽  
pp. 162-168
Author(s):  
Giri Halimah ◽  
Mazarina Devi ◽  
Issutarti Issutarti
Keyword(s):  
Vitamin C ◽  
Fruit Juice ◽  
Beta Carotene ◽  
B Value ◽  
Temperature Treatment ◽  
Carotene Content ◽  
Star Fruit ◽  
Randomized Design ◽  
The City ◽  
High Processing

The production of star fruit and pineapple in the city of Blitar is very high. Processing the fruit into pineapple star fruit juice is an attempt to utilize the fruit so that it is not damaged when production is very much. The purpose of this study was to analyze the effect of pineapple star fruit juice pasteurization temperature on color, vitamin C content and beta-carotene content of star fruit juice. This research is experimental research. The research design used was a completely randomized design (design), with one treatment, namely temperature pasteurization, which consisted of 3 levels, namely 70°C, 80°C, 90°C, each repeated 2 times. Observations were made on the physical properties of the color, the content of vitamin C and the content of beta-carotene. Data obtained from the laboratory, then analyzed using ANOVA, if a trial occurs with the DMRT test. The results showed that the pasteurization temperature influenced color, vitamin C content and beta carotene content of pineapple star fruit juice. In the pasteurization temperature treatment of 90°C, the highest level of color awareness (L) was 48.89) and the lowest reddish color level (value (a +) was 0.38). In the pasteurization temperature treatment of 70°C, the highest yellow level (highest (b +) value 5.725), the highest Vitamin C content (1,111mg) and the highest beta-carotene content (1.13 mg). From this research it can be denied that the brighter color of the 90°C pasteurization temperature treatment, the highest content of Vitamin C and beta-carotene content can be obtained from the pasteurization temperature measurement of 70°C.   Produksi buah belimbing dan buah nanas di kota Blitar cukup melimpah. Pengolahan buah buah ini menjadi sari buah belimbing nanas merupakan usaha untuk memanfaatkan buah agar tidak rusak ketika produksi melimpah. Tujuan penelitian ini adalah untuk menganalisis pengaruh suhu pasteurisasi sari buah belimbing nanas terhadap warna, kandungan vitamin C dan betakaroten sari buah belimbing nanas. Penelitian ini adalah penelitian eksperimen. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL), dengan satu perlakuan yaitu suhu pasteurisasi, yang terdiri dari 3 tingkat, yaitu 70°C, 80°C, 90°C, masing masing diulang 2 kali pengulangan. Pengamatan dilakukan terhadap sifat fisik warna, kandungan Vitamin C dan kandungan betakaroten. Data pengamatan yang didapat dari laboratorium, kemudian dianalisis menggunakan ANOVA, jika terjadi perbedaan dilanjutkan dengan uji DMRT. Hasil penelitian menunjukkan bahwa suhu pasteurisasi yang berbeda berpengaruh terhadap warna, kandungan Vitamin C dan kandungan betakaroten sari buah belimbing nanas. Pada perlakuan suhu pasteurisasi 90°C, didapatkan tingkat kecerahan warna tertinggi (nilai (L) sebesar 48,89) dan tingkat warna kemerahan terendah ( nilai (a+) sebesar 0,38). Pada perlakuan suhu pasteurisasi 70°C, didapatkan tingkat warna kekuningan tertinggi (nilai (b+) sebesar 5,725), kandungan Vitamin C tertinggi (1,111mg) dan kandungan betakaroten tertinggi (1,13 mg). Dari penelitian ini dapat disimpulkan bahwa warna yang lebih cerah didapatkan dari perlakuan suhu pasteurisasi 90°C, kandungan Vitamin C dan kandungan betakaroten tertinggi didapatkan dari perlakuan suhu pasteurisasi 70°C. Saran dari penelitian ini adalah untuk menggunakan suhu pasteurisasi 70°C.

scholarly journals Viscosity and organoleptic test of gude bean soy sauce (Cajanus cajan L.)

2021 ◽  
Vol 1 (2) ◽  
pp. 71-78
Author(s):  
Maria - Kiliroong ◽  
Hadi Wael ◽  
Alwi Smith ◽  
Syahran Wael
Keyword(s):  
Biology Education ◽  
Pigeon Pea ◽  
Sweet Taste ◽  
Soy Sauce ◽  
Study Program ◽  
Average Value ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Research Type

Gude nuts are known as wooden nuts on Kisar Island, which is an area that uses wood nuts as food. This study aims to determine the viscosity value and organoleptic test of pigeon pea sauce based on the weight of the beans. This research was conducted in February - March 2021 at the Laboratory of the Biology Education Study Program, FKIP, Pattimura University, Ambon and a viscosity test at the Ambon Industrial Standardization and Research Institute (Baristand) using an experimental research type and the research design used was a completely randomized design ( RAL), using 3 treatments, namely the weight of pigeon pea 150 g, 300 g and 450 g and using 2 replications to obtain 6 samples. This study showed that the weight of pigeon pea had an effect on the viscosity and organoleptic of soy sauce. From the viscosity analysis, the highest viscosity was obtained, namely 608.065 cp with a weight of 450 g pigeon pea, while for pigeon pea 300 g 411.065 cp and 150 g gude beans at 141 cp and organoleptic test obtained the average value of the texture of soy sauce on the treatment of pigeon pea and soy sauce 450 g pigeon pea 300 g with an average value of 4 (very thick) and peanut gude 150 g with an average value of 3 (thick). In the flavor of  pigeon pea sauce 300 g and 150 g have an average value of 3 (fragrant), while for the treatment of 450 g peanuts is 4 (very fragrant). The color of the soy sauce in the pigeon pea sauce treatment was 450 g and 300 g with an average value of 4 (very black), and the 150 g peanut sauce treatment was 3 (black). In the treatment of 450 g of pigeon pea sauce and 300 g of pigeon pea sauce, the average value was 3 (sweet). For 150 g of pigeon pea soy sauce, on average the panelists gave a score of 2 (less sweet). There is an influence on the viscosity because the weight of the nuts used is different. while the organoleptic test showed a thick, fragrant, less sweet, and sweet taste.

scholarly journals Postharvest quality of tomato as affected by nitrogen and sulfur interaction

2020 ◽  
Vol 69 (2) ◽  
pp. 130-135
Author(s):  
Matias Siueia Júnior ◽  
Maria Ligia de Souza Silva ◽  
Anderson Ricardo Trevizam ◽  
Valdemar Faquin ◽  
Deivisson Ferreira da Silva
Keyword(s):  
Vitamin C ◽  
Fruit Quality ◽  
Tomato Fruit ◽  
Beta Carotene ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Solanum Lycopersicum L ◽  
Randomized Design

Nitrogen (N) and sulfur (S) are nutrients that, in addition to influencing plant growth and production, interfere with processes related to postharvest fruit quality. In the present study, N x S interaction was evaluated in the postharvest quality of tomato (Solanum lycopersicum L.). The experiment was conducted in a greenhouse using 5 dm3 capacity vessels containing a 0-20 cm layer of a dystropherric Red Latosol. A 5 x 3 factorial design was used, with combinations of five doses of N (0, 100, 200, 300 and 400 mg dm-3) and three doses of S (0, 60 and 120 mg dm-3) distributed in a completely randomized design, with four repetitions. After harvest, the attributes of fruit quality were evaluated: firmness, pH, soluble solids (SS), titratable acidity (AT), soluble solids ratio and titratable acidity (SS / AT), vitamin C, lycopene and beta-carotene. An increase in firmness was observed, as well as the content of soluble solids, titratable acidity and the SS / AT ratio of the fruits as a result of the interaction N x S. However, this interaction favoured the reduction of the contents of vitamin C, lycopene and beta-carotene, and the quality characteristics of tomato fruit in relation to the recommended values. Only the increasing doses of N favoured a higher pH in the tomato fruits.

Combination of Carbonated Aloe Vera Drink with Lemon Juice

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Jefrianta Demu Geri ◽  
Dewi Fortuna Ayu ◽  
Noviar Harun
Keyword(s):  
Vitamin C ◽  
Aloe Vera ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Lemon Juice ◽  
Dissolved Solids ◽  
Combination Treatments ◽  
Randomized Design ◽  
Yellow Color ◽  
Range Test

The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera and 10% lemon juice), L2 (80% carbonated aloe vera and 20% lemon juice), L3 (70% carbonated aloe vera and 30% lemon juice), and L4 (60% carbonated aloe vera and 40% lemon juice). Data were statistically analyzed by using analysis of variance (ANOVA) and followed by duncan new multiple range test (DNMRT) at level 5%. The combination treatments of carbonated aloe vera drinks and lemon juice had a significant effect on acidity (pH), vitamin C, total dissolved solids, and descriptive and hedonic sensory assessment. The best treatment from the research was L3 (70% carbonated aloe vera and 30% lemon juice) with pH of 4.26, vitamin C of 19.97 mg, and total dissolved solids of 14.34°brix. The overall sensory test result preferred by panelists with descriptions of yellow color, lemon flavor, and had a slightly sweet taste.

scholarly journals Kombucha Tea as a Reservoir of Cellulose Producing Bacteria: Assessing Diversity among Komagataeibacter Isolates

2021 ◽  
Vol 11 (4) ◽  
pp. 1595
Author(s):  
Salvatore La China ◽  
Luciana De Vero ◽  
Kavitha Anguluri ◽  
Marcello Brugnoli ◽  
Dhouha Mamlouk ◽  
...  
Keyword(s):  
Intraspecific Diversity ◽  
Water Retention Capacity ◽  
Combined Model ◽  
Discrimination Power ◽  
Retention Capacity ◽  
High Mechanical Strength ◽  
Kombucha Tea ◽  
Typing Methods ◽  
Fermented Beverage ◽  
Tea Production

Bacterial cellulose (BC) is receiving a great deal of attention due to its unique properties such as high purity, water retention capacity, high mechanical strength, and biocompatibility. However, the production of BC has been limited because of the associated high costs and low productivity. In light of this, the isolation of new BC producing bacteria and the selection of highly productive strains has become a prominent issue. Kombucha tea is a fermented beverage in which the bacteria fraction of the microbial community is composed mostly of strains belonging to the genus Komagataeibacter. In this study, Kombucha tea production trials were performed starting from a previous batch, and bacterial isolation was conducted along cultivation time. From the whole microbial pool, 46 isolates were tested for their ability to produce BC. The obtained BC yield ranged from 0.59 g/L, for the isolate K2G36, to 23 g/L for K2G30—which used as the reference strain. The genetic intraspecific diversity of the 46 isolates was investigated using two repetitive-sequence-based PCR typing methods: the enterobacterial repetitive intergenic consensus (ERIC) elements and the (GTG)5 sequences, respectively. The results obtained using the two different approaches revealed the suitability of the fingerprint techniques, showing a discrimination power, calculated as the D index, of 0.94 for (GTG)5 rep-PCR and 0.95 for ERIC rep-PCR. In order to improve the sensitivity of the applied method, a combined model for the two genotyping experiments was performed, allowing for the ability to discriminate among strains.

scholarly journals Vitamin Analysis, Trace Elements Content, and Their Extractabilities in Tetrapleura tetraptera

2020 ◽  
Vol 2020 ◽  
pp. 1-8
Author(s):  
Prince Oteng ◽  
John K. Otchere ◽  
Stephen Adusei ◽  
Richard Q. Mensah ◽  
Emmanuel Tei-Mensah
Keyword(s):  
Trace Elements ◽  
Vitamin A ◽  
Vitamin C ◽  
Trace Element ◽  
Trace Element Content ◽  
Beta Carotene ◽  
Flame Atomic Absorption ◽  
Significant Difference ◽  
Tetrapleura Tetraptera ◽  
Vitamin Analysis

Tetrapleura tetraptera is widely cherished in African traditional homes because of its alleged therapeutic and nutritional properties. This present study aimed at determining the levels of vitamin A, C, E, and beta-carotene and trace element (Fe, Cu, Mn, Co, Se, and Zn) concentrations and their extractabilities in the pulp, seeds, and whole fruit (mixture of pulp and seeds) of T. tetraptera. The total trace element concentration of Fe, Cu, Co, Mn, and Zn and their extractabilities (%) were determined using flame atomic absorption spectrometer (FAAS), whereas UV-VIS spectrophotometer was used to determine selenium concentration. The trace element content (mg/kg) based on dry weight in the pulp, seeds, and whole fruit was Fe (162.00 ± 7.14, 115.00 ± 12.00, and 154.00 ± 25.20, respectively), Zn (31.60 ± 4.77, 43.40 ± 5.29, and 41.50 ± 8.97, respectively), Cu (16.10 ± 4.98, 11.90 ± 8.40, and 17.20 ± 14.50, respectively), Mn (55.30 ± 2.41, 156.00 ± 10.20, and 122.00 ± 5.29, respectively), Co (38.10 ± 6.40, 21.10 ± 7.15, and 44.00 ± 14.90, respectively), and Se (1.49 ± 0.17, 2.43 ± 0.28, and 2.97 ± 0.27 μg/g, respectively). The mineral extractabilities (%) in the pulp, seeds, and whole fruit of T. tetraptera were established to be in the order Co > Zn > Fe > Cu > Se > Mn. Also, the chromatographic method (HPLC) was used to evaluate vitamin E concentration, and vitamin C and concentration of beta-carotene were calculated from the obtained concentration of vitamin A using a conversion factor by the titrimetric method. From the results of vitamin analysis, a significant difference (p<0.05) was observed among the pulp, seeds, and whole fruit for vitamin C and E. However, no significant difference (p>0.05) was perceived among these plant parts for vitamin A and beta-carotene. This study has therefore revealed that the pulp, seeds, and whole fruit of T. tetraptera contain varying concentrations of vitamins and trace elements and has given many vital insights on which part of T. tetraptera to consume, as concentrations of these nutrients differ in the discrete parts of the fruit.

scholarly journals Intake of antioxidant vitamins in women with different physical activity levels

2020 ◽  
Vol 12 (1) ◽  
pp. 166-172
Author(s):  
Anna Pietrzak ◽  
Anna Kęska ◽  
Marziyeh Saghebjoo ◽  
Zeynab Nezamdoost
Keyword(s):  
Physical Activity ◽  
Vitamin A ◽  
Vitamin C ◽  
Female Athletes ◽  
Bioelectrical Impedance ◽  
Impedance Analysis ◽  
Study Groups ◽  
Antioxidant Vitamins ◽  
Activity Levels ◽  
Sedentary Women

SummaryStudy aim: The purpose of this study was to compare intake of antioxidant vitamins (A, C, E) in young women with various levels of physical activity.Material and methods: The study included 3 groups of females: 40 women with no extra physical activity (Sedentary), 40 women involved in regular, moderate sports activities (Recreationally Active) and 40 female athletes competing at an international level (Athletes). Participants’ diet was assessed on the basis of 3-day diet records which were analysed using the computer program ‘Dieta 5.0’. Body composition was evaluated by the bioelectrical impedance analysis (BIA) method.Results: Athletes were characterized by the lowest body fat and highest lean body mass in comparison with the other groups. They also showed the highest intake of energy, proteins and carbohydrates compared to Active and Sedentary women. The consumption of vitamin A amounted to 180.0% of RDA in Athletes, 98.8% in Recreationally Active and 97.8% in Sedentary women. Vitamin C intake in Athletes equalled 275.0% of RDA, whereas the deficiency of this vitamin was observed in Recreationally Active and Sedentary women (62.3% and 46.1% of RDA, respectively). The study groups showed consumption of vitamin E at the level of 146.7% of AI in Athletes, 115.0% in Recreationally Active and 111.3% in Sedentary women.Conclusion: Athletes consumed excessive amounts of antioxidant vitamins. Recreationally Active and Sedentary women met the demand for vitamin A and E, but the intake of vitamin C was not sufficient, which could lead to health problems. The current findings also indicate that energy intake was at a low level regardless of the study group.

scholarly journals UJI AKTIVITAS ANTIOKSIDAN EKSTRAK ETANOL BULBUS BAWANG DAYAK (Eleutherine americana Merr) DENGAN METODE DPPH (1,1-Diphenyl-2-Picrylhydrazyl)

PHARMACON ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 451
Author(s):  
Rizkah V. Mokoginta ◽  
Herny E. I. Simbala ◽  
Karlah L.R Mansauda
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Ethanol Extract ◽  
Antioxidant Compounds ◽  
Onion Plant ◽  
Dpph Method ◽  
Ic50 Values ◽  
Experimental Laboratory ◽  
Ethanol Extracts ◽  
Eleutherine Americana

ABSTRACTDayak onion plant (Eleutherine americana Merr.) or commonly called forest onion is a typical plant of Central Kalimantan that has been used by local peoples for cure a various types of diseases. This study aims to determine the activity of antioxidant compounds from Dayak bulb ethanol extracts from Kotamobagu City. This research method is an experimental laboratory. Initially the Dayak bulb sample was extracted maceration with 96% ethanol solvent then evaporated until a thick extract was obtained. As a parameter, the DPPH method (1,1-diphenyl-2-picrylhydrazyl) was used to test the antioxidant activity of the samples at concentrations of 50, 60, 70, 80 and 90 mg / L and as a comparison standard used Vitamin C with concentrations of 2, 4, 6, 8 and 10 mg / L. The results obtained showed antioxidant activity in Dayak bulb ethanol extracts with IC50 values of 41.46 mg / L and on vitamin C IC50 values of 1.04 mg / L. Based on these results it can be concluded that the onion bulb ethanol extract has very strong antioxidant activity. Keywords: Dayak Onion bulbs, Activity, Antioxidant, DPPH  ABSTRAK Tanaman bawang Dayak (Eleutherine americana Merr.) atau biasa disebut bawang hutan merupakan tanaman khas Kalimantan Tengah yang sudah dipergunakan masyarakat lokal sebagai obat berbagai jenis penyakit. Penelitian ini bertujuan untuk mengetahui aktivitas senyawa antioksidan dari ekstrak etanol bulbus bawang Dayak yang berasal dari Kota Kotamobagu. Metode penelitian ini adalah eksperimental laboratorium. Awalnya sampel bulbus bawang Dayak diekstraksi maserasi dengan pelarut etanol 96% kemudian dievaporasi hingga didapatkan ekstrak kental. Sebagai parameter, digunakan metode DPPH (1,1-diphenyl-2-picrylhydrazyl) untuk pengujian aktivitas antioksidan sampel pada konsentrasi 50, 60, 70, 80 dan 90 mg/L dan sebagai standar pembanding digunakan Vitamin C dengan konsentrasi 2, 4, 6, 8 dan 10 mg/L. Hasil penelitian yang didapat menunjukkan aktivitas antioksidan pada ekstrak etanol bulbus bawang Dayak dengan nilai IC50 sebesar 41,46 mg/L dan pada vitamin C nilai IC50 sebesar 1,04 mg/L. Berdasarkan hasil tersebut dapat disimpulkan bahwa ekstrak etanol bulbus bawang Dayak memiliki aktivitas antioksidan yang sangat kuat. Kata kunci: Bulbus Bawang Dayak, Aktivitas, Antioksidan, DPPH

scholarly journals ANALYSIS OF WATER SALINITY LEVEL OF FREQUENCY MOLTING IN VANNAMEI SHRIMP (LITOPENAEUS VANNAMEI) ABLATED

2020 ◽  
Vol 4 (2) ◽  
Author(s):  
Mutiara Salsabiela Salsabiela
Keyword(s):  
Litopenaeus Vannamei ◽  
Phase Changes ◽  
Salinity Level ◽  
Water Salinity ◽  
Optimum Level ◽  
Laboratory Methods ◽  
Randomized Design ◽  
Best Value ◽  
Experimental Laboratory ◽  
The Difference

Media salinity is a masking factor that plays an important role in controlling the process of shrimp molting and osmoregulation. Both of them are ecophysiological factors for shrimp life, so it is necessary to know the optimum level or range of media salinity for each phase of the molting phase changes in the stage and osmoregulation phase. This study was conducted to examine the molting frequency of adult L. vannamei which was ablated and cultivated at various levels of salinity. This research was carried out for 60 days. This study uses experimental laboratory methods with a systematic randomized design (RAS) with 4 treatments and 3 replications in each treatment. The treatments tested were salinity with S1 treatments (10 ppt, 289.20 mOsm / l postmolt H2O isosmotic), S2 (15 ppt, 432.80 mOsm / l H2O initial intermolt isosmotic), S3 (25 ± 1 ppt, 725, 15 mOsm / l H2O isosmotic final intermolt) and S4 (29 ± 1 ppt, 820.10 mOsm / l H2O isosmotic molt). Data were analyzed with ANOVA. Meanwhile, the difference in effect between treatments was obtained through Duncan's multiple area test. ANOVA results showed that various levels of isoosmotic media salinity at various molting phases had an influence (p <0.05) on molting frequency. The best value of molting frequency was in the S4 treatment (29 ± 1 ppt) (close to isoosmotic molt) 10 times. In the maintenance of L. vannamei which is affixed, it should pay attention to the needs of isoosmotic media, namely media with a salinity of 25 ± 1-29 ± 1 ppt (final intermolt isoosmotic range / premolt to molt). the difference in effect between treatments was obtained through Duncan's multiple region test. ANOVA results showed that various levels of isoosmotic media salinity at various molting phases had an influence (p <0.05) on molting frequency. The best value of molting frequency is in the treatment of S4 (29 ± 1 ppt) (close to isoosmotic molt) 10 times. In the maintenance of L. vannamei which is affixed, it is better to pay attention to the needs of isoosmotic media, ie media with a salinity of 25 ± 1-29 ± 1 ppt (final intermolt isoosmotic range / premolt to molt). the difference in effect between treatments was obtained through Duncan's multiple region test. ANOVA results showed that various levels of isoosmotic media salinity at various molting phases had an influence (p <0.05) on molting frequency. The best value of molting frequency is in the treatment of S4 (29 ± 1 ppt) (close to isoosmotic molt) 10 times. In the maintenance of L. vannamei which is affixed, it is better to pay attention to the needs of isoosmotic media, ie media with a salinity of 25 ± 1-29 ± 1 ppt (final intermolt isoosmotic range / premolt to molt). The best value of molting frequency was in the S4 treatment (29 ± 1 ppt) (close to isoosmotic molt) 10 times. In the maintenance of L. vannamei which is affixed, it is better to pay attention to the needs of isoosmotic media, ie media with a salinity of 25 ± 1-29 ± 1 ppt (final intermolt isoosmotic range / premolt to molt). The best value of molting frequency is in the treatment of S4 (29 ± 1 ppt) (close to isoosmotic molt) 10 times. In the maintenance of L. vannamei which is affixed, it is better to pay attention to the needs of isoosmotic media, ie media with a salinity of 25 ± 1-29 ± 1 ppt (final intermolt isoosmotic range / premolt to molt). Keyword : Salinity, Osmoregulation, Molting, L. vannamei, Ablation. 

scholarly journals UPAYA PEREMAJAAN DAN PENYERAPAN LOGAM MINYAK GORENG BEKAS INDUSTRI MAKANAN TRADISIONAL DENGAN MEMANFAATKAN BIOADSORBEN TANDAN KOSONG KELAPA SAWIT (TKKS)

2017 ◽  
Vol 9 (2) ◽  
pp. 85-93
Author(s):  
Susi Desminarti ◽  
Edi Joniarta
Keyword(s):  
Peroxide Value ◽  
Statistical Design ◽  
Acid Value ◽  
Chemistry Laboratory ◽  
Food Industries ◽  
Cooking Oil ◽  
Used Cooking Oil ◽  
Randomized Design ◽  
Fe Content ◽  
Completely Randomized Design

The research has been carried out in the Processing and Chemistry Laboratory of Politeknik Pertanian Negeri Payakumbuh and Post Harvest Laboratory in Bogor since July until November 2006. The research objectives was to prolong the using time of used cooking oil on food industries through applying the empty fruit bunch of palm bioadsorbent. The optimum condition of TKKS applied were 125 mm size and 5% bioadsorben from the weight of oil (Desminarti dan Rahzarni, 2004). The prolonging of cooking oil application can be done throughrefining used cooking oil so that the part of bad cooking oil can be lremoved. Statistical design used in this research was Completely Randomized Design with four treatments dan three replications. If the result was significant it will be followed by DMRT test on 5% significant level. Based on the experiment could be concluded that that four times titration could produced the oil based on SNI criterya in the relation to the water content (0.23%), peroxide value (0.82%) and free fatty acid value (0.23%) and it could also decrease Fe content from 76ppm to 22 ppm, Cu from 1.2 ppm to 0.40 ppm and Non Urea Adduct Forming (NAF) from 126 ppm to 102 ppm. The bioadsorbent sorption content on water varied from 78% to 80%; peroxide value from 14.71 to 59.80%, free fattyacid from 55.61 to 89.25%, Fe from 68.42 to 71.05%, Cu from 5% to 60% and NAF from 17.46 to 19.05%.

Sign in / Sign up

Export Citation Format

Share Document