scholarly journals Application of Fucoxanthin Pigment Extract from Sargassum sp. on the Physical Quality of Blusher Preparation

2021 ◽  
Vol 10 (2) ◽  
pp. 74
Author(s):  
Dessy Nuraini ◽  
Moch. Amin Alamsjah ◽  
Eka Saputra
Keyword(s):  
Antioxidant Activity ◽  
Ph Value ◽  
Skin Irritation ◽  
Color Stability ◽  
Sem Analysis ◽  
Carotenoid Pigment ◽  
Physical Quality ◽  
Pigment Extract ◽  
Mean Size

Sargassum sp. is a brown algae (Phaeophyta) which contains fucoxanthin, i.e. a carotenoid pigment that can be developed as natural dyes. On the cheek coloring products (blusher), color is an important parameter that determines the consumer appeal. This study was carried out by extraction, purification, qualitative and quantitative analysis, making blusher preparation with addition of fucoxanthin pigment extract form Sargassum sp. of 4%, 5%, 6% and 7%, physical quality and antioxidant activity test in the best treatment. The results of this study indicated the application of fucoxanthin pigment extract from Sargassum sp. giving effect to the physical quality of blusher. This blusher preparation had good color homogeneity and almost the same particle size as the commercial blusher. It also had good color stability during 15 days of storage with a change in pH which increases between 8,32-9,34. The irritation reaction that occurred on 10 panelists were undetected and it had the highest hedonic value on blusher with the addition of 4% fucoxanthin. The best treatment in this study was blusher with 4% addition of fucoxanthin pigment extract. The 4% treatment had good homogeneity and color stability. The skin irritation was undetected, it had the most neutral pH value or matches with physiological pH value of the skin and had a moderate antioxidant activity with an IC50 value of 123,66 μg/mL and blusher had a shape like small chunks with a mean size of 36,79 μm in SEM analysis.

scholarly journals MYRICETIN NANO-PHYTOSOMES PEEL-OFF GEL MASK FORMULATION AS ANTIOXIDANT

2021 ◽  
pp. 278-281
Author(s):  
NUR AINI DEWI PURNAMASARI ◽  
MUHAMMAD DZAKWAN ◽  
GANET EKO PRAMUKANTORO ◽  
RACHMAT MAULUDIN ◽  
ELFAHMI
Keyword(s):  
Antioxidant Activity ◽  
Absorption Efficiency ◽  
Gelling Agent ◽  
Drying Method ◽  
Dpph Assay ◽  
Drying Time ◽  
Physical Quality ◽  
Ic50 Value ◽  
Anti Cancer

Objective: Peel-off gel mask is an alternative preparation which can increase the convenience of use and is expected to increase the antioxidant activity of myricetin nano-phytosomes. Myricetin has various activities, namely as a natural antioxidant, anti-inflammatory, allergy, and anti-cancer. This study aims to determine the nano-phytosome myricetin can be formulated into a gel peel-off mask, determine the concentration of PVA which has the best physical properties of the gel peel-off mask, and determine the antioxidant activity. Methods: The thin layer hydration method was used to manufacture Myricetin nano-phytosomes, then dried using the freeze-drying method. The resulting nano-phytosome characterization included particle size, polydispersion index, zeta potential and absorption efficiency. Peel-off gel mask were made with variations in the concentration of the PVA gelling agent, namely F1 3.5%, F2 7%, F3 14%. The resulting peel-off gel mask was tested for physical quality including organoleptic test, homogeneity, pH, viscosity, adhesion, drying time and testing for antioxidant activity. Results: The resulting peel-off gel mask has the good physical quality and met the existing requirements, where the different PVA concentrations resulted in different physical qualities, the higher the PVA, the faster the dry time. All three formulas exhibited very strong antioxidant activity based on DPPH assay with IC50 value of 14.8 ppm (F1), 15.37 ppm (F2), and 15.87 ppm (F3). Conclusion: Myricetin nano-phytosomes can be formulated into a gel peel-off mask, Formula 2 with a 7% concentration of PVA produces the best physical quality of the peel-off gel mask, the three gel peel-off mask formulas have excellent antioxidant activity.

scholarly journals Physical quality of chicken patties containing red beans (Vigna angularis) with different filler levels of taro meal

2021 ◽  
Vol 902 (1) ◽  
pp. 012011
Author(s):  
A M P Nuhriawangsa ◽  
B S Hertanto ◽  
A Budiharjo ◽  
W Swastike ◽  
L R Kartikasari
Keyword(s):  
Ph Value ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Vigna Angularis ◽  
Physical Quality ◽  
Taro Flour ◽  
Red Bean ◽  
Water Holding ◽  
Chicken Patties

Abstract This research aims to evaluate the use of different filler levels of taro meal on the physical quality of chicken patties containing red beans (Vigna angularis). Patties produced from chicken meat with the ratio of red bean flour and taro flour as filler substitution for tapioca flour are 15:0 (CP0), 15:3 (CP1), 10:0 (CP2), 10:3 (CP3), 5:0 (CP4), and 5:3 (CP5). The analysis showed a significant difference in the tenderness (P<0.01), the value of pH, cooking loss, and water holding capacity (P<0.05) of patties. The addition of taro flour can increase the tenderness value of chicken patties. Reducing the amount of red beans resulted in a decrease in the pH value of chicken patties, but the increase in the use of taro meal did not result in a difference in the pH value. The highest cooking loss was achieved with the use of 5% red beans without taro meal. The highest water holding capacity of patties produced was obtained with a ratio of red bean and taro meal of 5:3. The conclusion is that adding 10% red beans and 3% taro flour red beans increased the physical quality of chicken patties and can be accepted by consumers.

QUALITY CONTROL OF ZINGIBER OFFICINALE OILS IN PRODUCT FORMULATIONS

2015 ◽  
Vol 77 (3) ◽  
Author(s):  
Nurhazwani Mohd Hirmizi ◽  
Saidatul Husni Saidin ◽  
Nor Azah Mohamad Ali ◽  
Azrina Aziz ◽  
Mailina Jamil ◽  
...  
Keyword(s):  
Essential Oils ◽  
Ph Value ◽  
Solid Phase ◽  
Chemical Constituents ◽  
Skin Irritation ◽  
Zingiber Officinale ◽  
Gas Chromatography Mass Spectrometry ◽  
Limit Test ◽  
Main Components

Zingiber officinale (ginger) is one of the most commonly used flavouring ingredients in food and culinary dishes. The essential oils are known for its unique aroma and characteristic and widely used as therapy. In this study, the essential oil was formulated as massage oil and the quality of massage oil was evaluated on its physicochemical properties, i.e. colour, odour, density, viscosity, refractive index and pH value. The efficacy of the product was determined by the value of the melanin (coloured pigment) and erythema (redness of skin) as well skin irritation analysis (Finn Chamber Patch). The massage oil was also tested using Head Space-Solid Phase Microextraction-Gas Chromatography Mass Spectrometry (HS-SPME-GCMS) to determine the presence of ginger’s essential oils important chemical constituents in the massage oil. Analysis revealed the presence of a-zingiberene, neral and geranial which are the main components found in ginger massage oil. For safety use, the finished product was tested for microbial enumeration test and heavy metal analysis. Result showed that there was no microbial contamination and meets the British Pharmacopoeia 2011 specifications in topical use. Meanwhile the results of limit test for heavy metals were found to be below detectable levels of National Pharmaceutical Control Bureau specifications.

scholarly journals Pengaruh Pelapisan Kitosan-Nisin terhadap Kualitas Ikan Sidat (Anguilla bicolor bicolor) selama Masa Penyimpanan pada Suhu Rendah

2019 ◽  
Vol 15 (2) ◽  
pp. 251
Author(s):  
Triana Kusumaningsih ◽  
Tri Martini ◽  
Tika Diah Utami
Keyword(s):  
Low Temperatures ◽  
Microbial Contamination ◽  
Ph Value ◽  
Storage Period ◽  
Chitosan Solution ◽  
Sem Analysis ◽  
Lower Amount ◽  
Plate Count ◽  
Physical Changes

<p>Telah dilakukan penelitian mengenai preparasi dan karakterisasi pelapisan kitosan nisin terhadap kualitas ikan sidat (<em>A</em><em>nguilla bicolor bicolor</em>) selama penyimpanan pada suhu rendah. Penyimpanan dilakukan selama 8 hari pada suhu 5 ± 2 °C. Nisin sebanyak (0, 2, 4, 6 dan 8 g) ditambahkan ke dalam larutan kitosan 1% (b/v), sehingga diperoleh lima larutan pelapis, yaitu kitosan 1,0% dan kitosan-nisin: 0,2; 0,4; 0,6 dan 0,8% (b/v). Pelapis kitosan-nisin optimal diketahui melalui pengamatan terhadap perubahan fisik daging. Tebal lapisan kitosan-nisin diamati menggunakan analisis SEM. Parameter yang diukur selama penyimpanan adalah nilai pH, nilai jumlah cemaran mikroba dengan metode <em>T</em><em>otal Plate Count</em> (TPC), kadar air, kadar lemak dan kadar protein. Hasil penelitian menunjukkan bahwa berdasarkan perubahan fisik selama penyimpanan, konsentrasi kitosan-nisin sebesar 0,6% (b/v) merupakan konsentrasi optimal untuk mempertahankan kualitas ikan sidat. Tebal lapisan kitosan-nissin adalah (0,529 − 0,554) mm. Ikan sidat terlapis kitosan-nisin mengalami penurunan kadar proksimat (air, lemak dan protein), peningkatan nilai pH dan jumlah cemaran mikroba yang lebih rendah dibandingkan ikan tanpa pelapisan. Hal tersebut menunjukkan bahwa pelapisan kitosan-nisin pada ikan sidat dapat mempertahankan kualitas ikan sidat selama penyimpanan pada suhu rendah.</p><p><strong>Effect of Chitosan-Nisin Coating on Quality of Eel (<em>Anguilla bicolor bicolor</em>) during the Storage Period at Low Temperature.</strong> The research of the preparation and characterization of chitosan-nisin as a coating layer on the eel (<em>A</em><em>nguilla bicolor bicolor</em>) were studied. The quality of the eels after coating was observed during storage at low temperatures. The storage was carried out for 8 days at a temperature of 5 ± 2 °C. A various mass of nisin as much as (0, 2, 4, 6 dan 8 g) was added to 1% (b/v) chitosan solution, thus five coating solutions were obtained, namely 1.0% chitosan and chitosan-nissin 0,2; 0,4; 0,6 and 0,8% (w/v), respectively. The optimalization of chitosan-nisin coating was known through the observation of the physical changes of meat. The thickness of chitosan-nisin layer was observed using scanning electron microscopy (SEM) analysis. The parameters measured during storage are pH value, the amount of microbial contamination using the total plate count (TPC) method, water content, fat content and protein content. The results showed that based on the physical changes during storage, the concentration of chitosan-nisin of 0.6% (w/v) was the optimal concentration to maintain the quality of eel. The thickness of the chitosan-nissin layer was observed of 0.529 – 0.554 mm. Chitosan-nisin coated eel decreased proximate levels (water, fat and protein), increased pH value and lower amount of microbial contamination compared to fish without coating. These phenomena show that the chitosan-nisin coating can maintain the quality of eel during storage at low temperatures.</p>

scholarly journals The effect of powdered spices formula on antioxidant activity and sensory quality of solid brem

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 120-127
Author(s):  
N.V. Maramy ◽  
B.R. Handayani ◽  
M.A. Zaini
Keyword(s):  
Antioxidant Activity ◽  
Water Activity ◽  
Sensory Quality ◽  
Ph Value ◽  
Block Design ◽  
Polynomial Method ◽  
Significance Level ◽  
Light Yellow ◽  
Significant Difference

Solid brem is one of Indonesian traditional food. The low level of antioxidant content might be increased by adding powdered spice formula which is rich in phenolic compounds. The objective of this study was to determine the effect of powdered spices formula on antioxidant activity and sensory quality of solid brem. The formulation of powdered spices was ginger, turmeric, cloves, nutmeg, pepper, and cinnamon in a ratio of 3: 1: 1: 1: 1: 0.5. Randomized Complete Block Design (RCBD) with six treatments of adding powdered spices formula (0, 1, 2, 3, 4, and 5%) and three replications were used as the method. The data were analyzed by analysis of variance (ANOVA) at a 5% significance level using Co-Stat software and tested further by Orthogonal Polynomial Method (OPM) or using Honestly Significant Difference (HSD). The result showed that adding powdered spices formula on solid brem had a significant different effect on antioxidant activity, water activity, pH value, physical quality (texture and color), and sensory quality (hedonic) on color, taste, texture, and melting in the mouth. The addition of 4% of the spices formula is recommended to produce the best quality of solid brem with the following characteristic: 80.51% of antioxidant activity, 15.71 mg GAE/g of material total phenol, 40.90% Brix of total dissolved solids, 0.55 water activity (Aw), 3.44 pH value, 9.08 N texture value (physical), and 84.68 oHue color value (physical). The product had light yellow; slightly spicy, solid and rather smooth texture, and melting in the mouth. The high content of antioxidant activity in the product proved the potential of using powdered spices in improving the antioxidant activity of solid brem.

scholarly journals KUALITAS FISIK DAGING DADA DAN PAHA BROILER YANG DIRENDAM DALAM LARUTAN DAUN SALAM (Syzygium polyanthum)

2018 ◽  
Vol 6 (1) ◽  
pp. 83
Author(s):  
Dian Septinova ◽  
Madi Hartono ◽  
Purnama Edy Santosa ◽  
Siti Hartika Sari
Keyword(s):  
Ph Value ◽  
Cooking Loss ◽  
Broiler Meat ◽  
Soaking Time ◽  
Physical Quality ◽  
Tukey Test ◽  
Randomized Design ◽  
Completely Randomized Design

The objectives of the study were (1) to know there was or no interaction between soaking time in bay leaf and type of carcass to the physical quality of broiler meat; (2) To know the duration of optimum immersion for the physical quality of the muscles of the breast and thighs. This research was arranged using Completely Randomized Design (RAL) with factorial pattern. The first factor is the length of meat immersion in bay leaf solution, namely: P0: control; P1 (20 minutes); P2 (40 minutes); P3 (60 minutes). While the second factor is a piece of carcass, namely: K1 (thigh) and K2 (chest). Each treatment was repeated 3 times. The research variables were pH of meat, WHC, and cooking loss. The data obtained were proceed to variance analyze and further tested by BNT  Test for length of  immersion and Tukey test for carcass type at 5% level of significant. The results showed that there was no interaction (P>0,05) between soaking time and carcass cut. The duration of immersion had no significant (P>0,05) effect on pH, WHC, and cooking loss. Carcasses cut of thight and breast have a significant effect (P<0,05) on pH and cooking loss, but are not significant (P>0,05) for WHC. The pH value of the thigh meat is significantly (P<0,5) higher than the breast, but the cooking loss is lower. Keywords :  Bay Leaf, Breast, Thight, Broiler, Physical Quality

scholarly journals The Effectiveness of Gelugur acid (Garcinia atroviridis) Marinade on the Physical Quality of Culled Chicken Meat

2021 ◽  
Vol 16 (2) ◽  
pp. 105-116
Author(s):  
Peni Patriani ◽  
Harapin Hafid
Keyword(s):  
Ph Value ◽  
Chicken Meat ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Physical Quality ◽  
Fresh Fish ◽  
Randomized Design ◽  
Water Holding

A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation. One of the methods to maintain the quality of post-harvest chicken meat is using spices. Gelugur acid (Garnicia atroviridis) is a spice for cooking spice, sweets, herbs, deodorizing fresh fish, and even cleansing fish before it proceeds into the processing stage. This study aimed to determine the concentration of Garcinia atroviridis which is effective to improve the physical quality of culled chicken meat. This study used a randomized design with 4 treatments and 5 replications. The treatments consisted of T0: without marination using Garcinia atroviridis (as control), T1: marination in 50 g of Garcinia atroviridis + 1000 mL aquadest, T2: marination in 50 g of Garcinia atroviridis + 750 mL aquadest, T3: marination in 50 g of Garcinia atroviridis + 500 mL aquadest. The parameters were the physical quality of meat consisting of meat pH, water holding capacity, tenderness, cooking loss, drip loss and meat color. Based on the results of the study, Garcinia atroviridis marinade had significant effect (P <0.05) on the pH value of the meat, cooking loss, drip loss, tenderness, water holding capacity, and meat brightness. It was concluded that the marination of meat at concentration of 50 g of Garcinia atroviridis + 1000 mL aquadest (T1) was effective in maintaining the pH value, reducing meat drip loss, increasing water holding capacity, increasing tenderness, brightening the color of the meat and maintaining the freshness of the refined culled chicken meat. Marination of meat in concentration of 50 g Garcinia atroviridis + 750 mL aquadest (T2) was also effective in reducing cooking loss of culled chicken meat.

scholarly journals PENGARUH KOMBINASI SARIPATI BUAH NANAS DAN PEPAYA TERHADAP KUALITAS FISIK DAGING ITIK PETELUR AFKIR

2021 ◽  
Vol 5 (1) ◽  
pp. 30-36
Author(s):  
Anisa Ramadhani ◽  
Rr. Riyanti ◽  
Veronica Wanniatie ◽  
Dian Septinova
Keyword(s):  
Analysis Of Variance ◽  
Ph Value ◽  
Water Holding Capacity ◽  
Variance Analysis ◽  
Physical Quality ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Post Production ◽  
Water Holding

This research aimed to determine the effect of combination of pineapple and papaya fruit quintessence on pH, water holding capacity, and tenderness of meat of post production of laying duck. This research was conducted in December 2019 to January 2020 at Production and Reproduction of Livestock Laboratory, and Instrument Laboratory, Faculty of Agriculture University of Lampung. The materials of this research used were 20 pieces thigh meat of post production of laying duck. This research used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment were without marination of combination of pineapple and papaya fruit (P0), marination with 25% pineapple + 75% papaya (P1), marination with 50% pineapple + 50% papaya (P2), and marination with 75% pineapple + 25% papaya (P3). The variables observed were pH value, water holding capacity (WHC), and tenderness of laying duck meat. The data obtained were then analyzed by using variance analysis at 5% level, the result of which had significant effect were continued tested using the Least Significance Different (BNT). The results of the analysis of variance showed that the addition of laying duck meat with a combination of pineapple and papaya fruit quintessence did not effect (P>0,05) on physical quality of meat of post production of laying duck. Keywords: Laying duck meat, Papaya, Pineapple, Physical quality

scholarly journals PHYSICAL QUALITY OF BEEF WHICH IS AGING TRADITIONALLY

2021 ◽  
Vol 24 (2) ◽  
pp. 72
Author(s):  
POETY M. K. ◽  
N. L. P. SRIYANI ◽  
A. A. OKA
Keyword(s):  
Ph Value ◽  
Water Holding Capacity ◽  
Optimal Time ◽  
Fresh Meat ◽  
Physical Quality ◽  
Research Material ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

This research aims to determine the effect of traditional aging meat on the physical quality of beef and the opti- mal time of traditional withering to obtain good quality beef. The research material used was beef on the LD muscle (Longisimus dorsi). The design used was completely randomized design (CRD) with 4 treatments and 4 replicati- ons, namely P0 = fresh meat without aging, P1 aging beef for 6 hours, P2 aging beef for 8 hours and P3 aging beef for 10 hours at room temperature 28-29oC. The variables observed in this study were pH, color, water holding capacity, cooking losses, and weep lose. The results showed that statistically traditional aging beef was significantly different (P<0.05) on the pH value, color and weep lose but not significantly different (P>0.05) on the value of water holding capacity and cooking loss. It can be concluded that the length time of aging beef could affect beef physical quality and the optimal time to produce the best quality physic of the beef is 6 hours.

scholarly journals Deskripsi Daging Rana Arfaki (Anura; Ranidae) yang Dikonsumsi Masyarakat Moiley di Pegunungan Arfak

2022 ◽  
Vol 11 (3) ◽  
pp. 330
Author(s):  
Freddy Pattiselanno ◽  
Anita Oce Athabu ◽  
Daniel Yohanes Seseray
Keyword(s):  
Body Weight ◽  
Ph Value ◽  
Animal Protein ◽  
The Body ◽  
Meat Processing ◽  
Fresh Meat ◽  
Physical Quality ◽  
Processing Techniques ◽  
Average Body

Abstract In Papua, especially in the Arfak Mountains, one of wild animals that commonly used as a non-animal protein source is frogs. Although it has been consumed by local people for generations, there is no representative information on the characteristics of Arfak frog meat. This study aims to determine the body weight and weight of carcass of Arfak frogs (Rana arfaki) comsumed by the Moiley communtiies in the Arfak Mountains. In addition, this study also attempts to reveal the physical quality and processing techniques of consumed Arfak forg meat. We used descriptive method with observation techniques in the field. The results show that an average body weight of Arfak frogs consumed in Mbenti is 2.53 ± 0.81gr, with an average of carcass percentage 46.77% and non-carcass percentage 53.23%.  The physical quality of the meat is, fresh and looks intact, the color of flesh and muscles is white to yellowish white, has a distinctive aroma, and elastic texture as well as strong muscles. The pH value of fresh meat is an average of 7.03. Various meat processing techniques are practiced including fried, stir-fry, grilled and smoked, and pickling/smoked is more preffered bacuse it is easy and the meat can keep longer as a source of food for household animal protein. Keywords: Arfak; Cosnsumption; Meat; Quality; Rana arfaki   Abstrak Di Papua khususnya di Pegunungan Arfak, salah satu jenis satwa yang dimanfaatkan masyarakat sebagai sumber protein hewani non-ternak adalah katak. Meskipun telah dikonsumsi oleh masyarakat lokal secara turun temurun, sampai saat ini belum tersedia informasi yang representatif tentang karakteristik daging katak Arfak. Tujuan dari penelitian ini adalah untuk mengetahui bobot badan dan berat karkas katak Arfak (Rana arfaki) yang dikonsumsi masyarakar Moiley di Pegunungan Arfak.  Selain itu juga penelitian ini bertujuan untuk mengetahui kualitas fisik dan teknik pengolahan daging katak Arfak yang dikonsumsi. Metode yang digunakan adalah metode deskriptif dengan teknik observasi atau pengamatan langsung di lapangan.  Rataan bobot badan katak Arfak (Rana arfaki) yang dikonsumsi oleh masyarakat di Mbenti yaitu 2,53 ± 0,81gr dengan rataan persentase karkas yaitu 46,77% dan persentase non-karkasnya sebesar 53,23%. Kualitas fisik daging katak Arfak yaitu memiliki karakteristik segar dan tampak utuh, warna daging dan otot putih hingga putih kekuningan, memiliki aroma khas, dengan tekstur elastis serta memiliki otot kuat. Sedangkan nilai pH daging katak Arfak segar yang dikonsumsi oleh masyarakat yaitu rata-rata adalah 7,03.  Teknik pengolahan daging yang dilakukan oleh masyarakat beragam antara lain goreng, tumis, bakar dan asap. Cara asar/asap lebih disenangi karena mudah dilakukan dan dapat memperpanjang masa simpan daging sebagai cadangan sumber pangan protein hewani rumah tangga. Kata kunci: Arfak; Daging; Konsumsi; Kualitas; Rana arfaki

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