scholarly journals Sensory, Physicochemical and Antioxidants Evaluation of Kecombrang (Etlingera elatior) Preservative Powder with Foam-mat Drying Method for Beef Meatballs Products

2021 ◽  
Vol 22 (3) ◽  
pp. 163-172
Author(s):  
Rifda Naufalin ◽  
Erminawati Wuryatmo ◽  
Rumpoko Wicaksono ◽  
Laila Sausan El Islami
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Block Design ◽  
Physicochemical Analysis ◽  
Average Moisture Content ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Drying Method ◽  
Plant Parts ◽  
Hydrolyzed Protein

This study aims to determine the effect of the type and concentration of preservative powder with foam-mat drying method to produce optimal beef meatballs products seen from the chemical, sensory, and antioxidant evaluation. This study used an experimental method with a randomized block design with the factors being studied were the type of powder of kecombrang plant parts, namely flowers and stems with the concentrations used, namely 0%, 1%, 2%, and 3%.  Physicochemical analysis was performed on moisture content, pH, and total protein hydrolyzed (Formol test). The sensory evaluation was carried out by 25 trained people using the descriptive and hedonic testing methods on a scale of 1-5 (very dislike to very much like). Meanwhile, the best treatment from the results of physicochemical and sensory evaluation was analyzed of bioactive compounds (antioxidants) was carried out on total flavonoids and total phenols. The results showed that the best treatment combination was the type of flower preservative with a concentration of 2% which had characteristics with an average moisture content of 57.19 ± 5.71%, pH 7.1 ± 0.21, hydrolyzed protein content (Formol) 1.40 ± 0.35%, whitish-gray color (2.72 ± 1.40), scents of meat and kecombrang (3.64 ± 0.49), slightly chewy texture (3.52 ± 0.65), flavored with meat and kecombrang (3.68 ± 0.75), is rather preferenced by panelists (3.12 ± 0.97), and results of antioxidants evaluation were total flavonoids 2.42 mg QE / 100 mg, total phenolic 179.53 mg QE / 100 mg. The concentration of kecombrang flower and stems powder suitable for adding to beef meatballss is seen from the physicochemical and sensory evaluation up to 2%.

scholarly journals Pemanfaatan Limbah Kulit Buah Naga (Hylocereus costaricensis) dalam Pembuatan Teh Herbal dengan Penambahan Jahe

2017 ◽  
Vol 2 (3) ◽  
pp. 233-243
Author(s):  
Raudhatul Aiyuni ◽  
Heru Prono Widayat ◽  
Syarifah Rohaya
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Block Design ◽  
Ash Content ◽  
Herbal Tea ◽  
Fruit Peel ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
The Impact

Abstrak. Tujuan penelitian untuk mengetahui pengaruh suhu pengeringan kulit buah naga dan konsentrasi penambahan jahe terhadap teh herbal serta mengetahui tingkat penerimaan konsumen terhadap teh herbal kulit buah naga dan jahe. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama adalah suhu pengeringan (T) yaitu T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Faktor kedua adalah konsentrasi jahe (J) yaitu J1= 0%, J2= 10%, J3= 14%. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar abu, dan nilai organoleptik warna teh herbal kulit buah naga dan jahe yang dihasilkan, dan berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa. Konsentrasi jahe (J) berpengaruh sangat nyata (P≤0,01) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe, dan berpengaruh nyata (P≤0,05) terhadap kadar air, dan nilai organoleptik warna. Interaksi suhu pengeringan dengan konsentrasi jahe (T×J) berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe. Berdasarkan hasil penelitian diperoleh perlakuan terbaik yaitu perlakuan dengan suhu pengeringan 50OC (T1) dan penambahan konsentrasi jahe 14% (J3) memiliki kadar air 10,89%, kadar abu 5,85%, aktivitas antioksidan 59,05% dan total fenol 6,07 mg GAE/g bahan. Utilization Of Waste Dragon Fruit Peel (Hylocereus Costaricensis) In The Production Of Herbal Tea With Additional Ginger Abstract. The purpose of this study was to know the impact of dried temperature and concentration additional of ginger and also to know the level of accept consumen for herbal tea dragon fruit peel and ginger. This study uses a randomized block design (RAK) Faktorial two factors. The first factor is dried temperature (T) that is T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Factor II is consentration to add ginger (J) that is J1= 0%, J2= 10%, J3= 14%. The result of it showed that dried temperature obviously affected (P ≤ 0.01) on the moisture content, ash content, and sensory evaluation of color herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) to the sensory evaluation of taste. While, the ginger consentration obviously affected (P ≤ 0.01) on the sensory evaluation of taste herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) on the moisture content, and sensory evaluation of color. The interaction type of dried temperature with the ginger consentration obviously affected (P≤0,05) on the on the sensory evaluation of taste herbal tea dragon fruit peel and ginger. The best treatment is obtained from dried temperature 50°C (T1) and the addition of ginger concentration of 14% (J3) that product moisture content of  10,89%, ash content 5,85%,  antioxidant activity 59,05% and total phenol 6.07 mg GAE / g of material.

Pre-Drying Effect and Quality Change of Rough Rice under Hot Air-Assisted Radio Frequency Disinfestation Treatment

2021 ◽  
Vol 37 (6) ◽  
pp. 1045-1054
Author(s):  
Windi Damayanti ◽  
Meiji Liao ◽  
Yuanrong Xu ◽  
Pu Jing ◽  
Shunshan Jiao
Keyword(s):  
Moisture Content ◽  
Radio Frequency ◽  
Moisture Loss ◽  
Total Phenolic ◽  
Moisture Removal ◽  
Drying Method ◽  
Quality Change ◽  
Hot Air ◽  
Rough Rice

HighlightsHA-RF disinfestation treatment had better pre-drying effect of rough rice than that of HA treatmentHighest moisture loss (8.7%) was obtained for samples with highest IMC (39.6% d.b.)Initial moisture content (IMC) correlated negatively with milling quality of rough riceHA-RF can be used as a pre-drying method to partially reduce the moisture contentAbstract.Hot air-assisted radio frequency (HA-RF) is an environmentally friendly disinfestation method, which can completely control the insects and meanwhile maintain quality of rough rice. In this study, the pre-drying effect of HA-RF disinfestation treatment of rough rice with different initial moisture contents (IMCs) (16.7%, 24.8%, 34.7%, and 39.6% d.b.) was investigated along with associated quality change. HA-RF treatments had better pre-drying effect of rough rice with various IMCs than that of hot air (HA) treatment and larger electrode gap obtained lower moisture removal. IMCs of rough rice also influenced the moisture removal for HA-RF treatments, and the corresponding moisture loss were 4.3%, 5.3%, 6.1%, and 8.7% for the treated rough rice with IMC of 16.7%, 24.8%, 34.7%, and 39.6%, respectively. More quality loss was observed for the rough rice with higher IMC, especially for broken rate, fissure, and water uptake ratio. HA-RF treatment had no influences on total phenolic acids, protein, and fat contents, but amylose and vitamin E contents were affected. Non-milled rice treated by HA-RF had an obvious decrease in the lightness (L*) except for the samples with highest IMC (39.6%). RF disinfestation treatment can be used as a pre-drying method to partially reduce the moisture content (MC) of rough rice. Keywords: Disinfestation, Moisture content, Pre-drying, Quality, Rough rice.

scholarly journals Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)

2018 ◽  
Vol 5 (2) ◽  
pp. 71 ◽  
Author(s):  
Nurud Diniyah ◽  
Achmad Subagio ◽  
Riri Nur Lutfian Sari ◽  
Pradiska Gita Vindy ◽  
Alif Ainur Rofiah
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Food Product ◽  
Average Moisture Content ◽  
Fermentation Time ◽  
Cassava Flour ◽  
Randomized Block Design ◽  
Cassava Varieties

MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes  from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Application of starch MOCAF can be used for food, cosmetics, and medicines industry.Keywords : modified starch, cassava, fermentation, yield

scholarly journals Drying a Standing Teak Tree using a Solar Kiln Drying Method

2021 ◽  
Vol 18 (8) ◽  
Author(s):  
Khamtan PHONETIP ◽  
Latsamy BOUPHA ◽  
Bounyu PHANOUVONG ◽  
Oudone SICHALUENE ◽  
Khanxay KHAMMANIVONG ◽  
...  
Keyword(s):  
Moisture Content ◽  
Tectona Grandis ◽  
Average Moisture Content ◽  
Drying Method ◽  
Transparent Plastic ◽  
Drying Time ◽  
Plastic Sheet ◽  
Kiln Drying ◽  
Solar Kiln ◽  
Teak Tree

Understanding the rate of drying of standing trees dried by using a solar kiln drying method could help in predicting the change of moisture content in the tree over a period of drying time. The purpose of this study was to observe the change of moisture content profile in a standing tree during drying. A standing Tectona grandis tree was selected for the experiment with a diameter at breast height of 29 cm in a mixed-species plantation. The tree was girdled with 20 cm width at 20cm above ground. For the experiment, the tree was wrapped in a transparent plastic sheet and a black plastic sheet was installed at the bottom with an angle of 39 °C facing Southwest to maximize solar radiation, with the method being modified from the solar kiln method, which is known as a greenhouse type, with 2 layers of plastic cover. The black and white sheets were placed on the inner side for insulation and for collecting heat from the sun’s radiation, while the outer layer was transparent, which allowed radiation to propagate unhindered in the black sheet. In this study, a sensor for temperature and relative humidity (DHT22) was attached inside the wrapped plastic and the data recorded every 6 min. The results showed that drying a standing teak tree from an initial average moisture content of 105 % to a constant point of 60 % took 80 days under the maximum of the collected temperature of 46 °C inside the wrapped plastic; this finding confirmed that the predicted model of recharge and discharge curve was likely accurate.

scholarly journals PENGARUH FORMULASI MALTODEKSTRIN DAN TWEEN 80 PADA KARAKTERISTIK FISIKOKIMIA BUMBU HERBAL INSTAN

Pro Food ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 479
Author(s):  
Eva Mayasari ◽  
Tri Rahayuni ◽  
Jessi Manalu
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Block Design ◽  
Chemical Properties ◽  
Tween 80 ◽  
Drying Method ◽  
Randomized Block Design ◽  
Two Factors ◽  
Physical And Chemical ◽  
And Chemical Properties

ABSTRACT Herbal spices used in making instant spices are sansakng leaf (Albertisia papuana Becc.), onion, and garlic. The drying method in making instant spices uses the foam mat drying method. The purpose of this study was aimed to determine the effect of maltodextrin and tween 80 formulations on instant herbal spices and determine the best formulation of maltodextrin and tween 80 formulations added on instant herbal spices based on physical and chemical properties. This study used a randomized block design (RBD) factorial pattern which is consisted of two factors of maltodextrin (5%,10%,15%) and tween 80 (0.5% and 1%), each treatment was replicated four times. The ANOVA (α=5%) results showed that the addition of maltodextrin on intant herbal spices significantly affected on moisture content, water absorption, water activity, and yield. While the addition of  tween 80 on intant herbal spices significantly affected on moisture content and water activity. The best treatment on physicochemical properties showed in the combination of maltodextrin 5% and tween 80 1%.   Keywords:  Albertisia papuana Becc., foam mat drying, maltodextrin, sansakng, tween 80   ABSTRAK  Bumbu herbal yang digunakan pada pembuatan bumbu instan adalah daun sansakng (Albertisia papuana Becc.), bawang merah, dan bawang putih. Metode pengeringan dalam pembuatan bumbu instan menggunakan metode foam mat drying. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi maltodekstrin dan tween 80 pada bumbu herbal instan dan menentukan formulasi yang tepat dari formulasi maltodekstrin dan tween 80 pada pembuatan bumbu herbal instan berdasarkan sifat fisik dan kimia. Penelitian ini menggunakan rancangan acak kelompok (RAK) pola faktorial dengan dua faktor, yaitu konsentrasi maltodekstrin (5%, 10% 15%) dan  konsentrasi tween 80 (0,5% dan 1%), masing-masing perlakuan diulang sebanyak empat kali. Parameter pengamatan yang diukur adalah karakteristik fisik dan kimia bumbu herbal instan. Hasil  ANOVA (α=5%) menunjukkan bahwa penambahan maltodekstrin pada bumbu herbal instan berpengaruh nyata terhadap terhadap kadar air, daya serap air, aktivitas air dan rendemen bumbu herbal instan. Sedangkan penambahan tween 80 berpengaruh nyata terhadap kadar air dan aktivitas air. Kombinasi maltodekstrin sebanyak 5% dan tween 80 sebanyak 1% merupakan perlakuan terbaik berdasarkan karakteristik fisikokimia. Kata Kunci: Albertisia papuana Becc, foam mat drying, maltodekstrin, sansakng, tween 80

scholarly journals Genetic variability among broccoli genotypes based on biochemical and molecular traits

2021 ◽  
Vol 39 (3) ◽  
pp. 288-293
Author(s):  
Osmar J Chaves Júnior ◽  
Douglas M Zeffa ◽  
Leonel V Constantino ◽  
Renata M Giacomin ◽  
Rafael GB Siqueira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Block Design ◽  
Principal Component ◽  
Molecular Data ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Total Phenolic Compounds ◽  
Biochemical Traits ◽  
Phenotypic Data

ABSTRACT Broccoli (Brassica oleracea var. italica) is one of the most important vegetables in the world and also shows important functional properties. The present study aimed to characterize 19 broccoli genotypes using biochemical traits (content of total phenolic compounds, total flavonoids and antioxidant activity) and AFLP (Amplified Fragment Length Polymorphism) molecular markers. The experiment was carried out in a greenhouse using a complete randomized block design with three replicates. The phenotypic data were subjected to analysis of variance (p≤0.05), Scott-Knott average clustering method (p≤0.05) and principal component analysis (PCA). Using molecular data, Ward’s hierarchical clustering, Bayesian clustering and principal coordinate analysis (PCoA) were performed. Molecular data showed genetic diversity among the genotypes (three groups), also a wide variability in the total phenolic compounds, total flavonoids content and antioxidant activity using FRAP method. HT3010, Hanabi and Bonanza genotypes showed desirable biochemical traits for the demanding functional food consumers, in addition to being promising genotypes to be exploited in plant breeding programs.

scholarly journals Effect of drying methods on quality of dried white tumeric (Curcuma amada)

2021 ◽  
Vol 922 (1) ◽  
pp. 012008
Author(s):  
R Pravitajaty ◽  
J N W Karyadi ◽  
A S Teleumbauna ◽  
K Ma’rufah ◽  
A N I Kusumastuti ◽  
...  
Keyword(s):  
Moisture Content ◽  
Freeze Drying ◽  
Particle Density ◽  
Heating Temperature ◽  
Total Phenolic ◽  
Drying Methods ◽  
Drying Method ◽  
Total Phenolic Compound ◽  
Curcuma Amada

Abstract White turmeric (Curcuma amada) is a traditional medicine that contains phenolic as an antioxidant—usually processed into drinks or capsules. Currently, the drying method used is sunlight can reduce the quality of white turmeric. The study’s objectives were to investigate the most optimal drying method based on physical and chemical quality and drying rate. There were seven drying methods employed: sun-drying (SD), cabinet drying with the heating temperature of 50 °C, 60°C, and 70°C (namely CD50, CD60, and CD70, respectively), freeze-drying with the final heating temperature of 30°C, 40°C, and 50°C (namely FD30, FD40, and FD50, respectively). Quality parameters measured were moisture content, color, volume, particle density, morphological visualization, and total phenolic compound. The results showed that the drying method affected the observed parameters. The freeze-drying with a heating temperature of 30°C was the most optimal drying method, with moisture content reduced from 91.41% to 7.56%. After the drying process, the color changed value was 19.18, with a volume shrinkage of 69.37% and particle density of 0.41 g/cm3. The total phenolic compound of freeze-dried white Tumeric was 8.427 mgGAE gsolid −1.

scholarly journals Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)

2018 ◽  
Vol 5 (2) ◽  
pp. 71
Author(s):  
Nurud Diniyah ◽  
Achmad Subagio ◽  
Riri Nur Lutfian Sari ◽  
Pradiska Gita Vindy ◽  
Alif Ainur Rofiah
Keyword(s):  
Moisture Content ◽  
Block Design ◽  
Food Product ◽  
Average Moisture Content ◽  
Fermentation Time ◽  
Cassava Flour ◽  
Randomized Block Design ◽  
Cassava Varieties

MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes  from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Application of starch MOCAF can be used for food, cosmetics, and medicines industry.Keywords : modified starch, cassava, fermentation, yield

scholarly journals Moisture Measurement in Paper and Cardboard Packaging Waste Bales for Recycling

2021 ◽  
Vol 11 (10) ◽  
pp. 4586
Author(s):  
Ana Silveira ◽  
João Cardoso ◽  
Maria José Correia ◽  
Graça Martinho
Keyword(s):  
Quality Control ◽  
Dielectric Properties ◽  
Moisture Content ◽  
Reliable Method ◽  
Drying Method ◽  
Waste Streams ◽  
Oven Drying ◽  
Quality Issue ◽  
Commercial Device ◽  
Non Destructive

Moisture content is a quality issue raised by recycling plants in the acceptance of paper and cardboard coming from waste streams. The current way to measure this parameter is by the oven drying method, which is a slow and invasive process, costing time and resources for the recyclers to do this type of quality control. An alternative to such a measurement technique is the use of plate-form devices which indirectly measure the moisture content using the dielectric properties of water and paper. This study has tested this method and developed a representative equation for the use of devices with these properties in the Portuguese market. For that, 48 wastepaper and cardboard bales were tested with both the traditional (oven drying) method and a commercial device equipped with dielectric technology. An equation that fits the studied reality (R2 = 0.76) was achieved, and possible problems regarding the use of this device were tested. The results showed that this type of device could be used as a time- and cost-saving, non-destructive and reliable method in the quality control of wastepaper and cardboard bales.

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