scholarly journals PEMBUATAN DEKSTRIN DARI PATI UBI KAYU MENGGUNAKAN ENZIM AMILASE DARI AZOSPIRILLUM sp. JG3 DAN KARAKTERISASINYA

Molekul ◽  
2010 ◽  
Vol 5 (1) ◽  
pp. 15 ◽  
Author(s):  
Dian Riana Ningsih ◽  
Ari Asnani ◽  
Amin Fatoni
Keyword(s):  
Moisture Content ◽  
Optimum Condition ◽  
Water Content ◽  
Substrate Concentration ◽  
Manihot Esculenta ◽  
Cassava Starch ◽  
Ash Content

Amylase enzyme is used to hydrolyze starch into simpler molecules such as dextrin. Amylase can be isolated fromAzospirillum sp. JG3 bacteria. The purpose of this study was to characterize dextrins from cassava starch (Manihot esculenta) is catalyzed by the enzyme amylase from Azospirillum sp. JG3 bacteria. Stages of this study are: determination of optimum substrat and to analyze the chemical and physical dextrins including moisture content, ash content, dexstrosa equivalent (DE) and the yield obtained. The result of this research showed that optimum condition hydrolysis starch of cassava that using amylase from Azospirillium sp. JG3 bacteria was acquired at substrate concentration 3% and the results of analysis obtained dextrins include yield of 96.67%, water content of 9.39%, 0.25% ash content and dexstrosa equivalent (DE) of 16.55.

scholarly journals Physicochemical Characteristics of Malaysian Stingless Bee Honey from Trigona Species

2018 ◽  
Vol 17 (1) ◽  
Author(s):  
Fatima IJ ◽  
Mohd Hilmi AB ◽  
Salwani I ◽  
Lavaniya M
Keyword(s):  
Electrical Conductivity ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Content ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Stingless Bee ◽  
Apis Dorsata ◽  
Tualang Honey

The physicochemical properties of stingless bee honey are diverse according to origin of geographical or botanical and fruit or flower season. These factors result in production of honey with different colour, pH, ash and water content although the bee species is similar. To date, the physicochemical properties of honey from Malaysian Trigona species are unknown. Therefore, determination of physicochemical properties of honey from stingless bee is crucial for Malaysian researchers in order to analyse the purity of the honey. Five honey samples were used for the current study. Four samples were stingless bee honey from two of the most common domesticated Malaysian stingless bee species; Trigona thorasica and Trigona itama. Meanwhile, one sample was from Tualang honey. For stingless bee honey, the values for pH, moisture content, electrical conductivity, ash content and hydroxymethylfurfural (HMF) were 2.79±0.04 to 2.95±0.02, 28.3±0.68 to 33.7±0.51, 0.47±0.22 to 0.55±0.38, 0.132±0.03 to 0.532±0.83 and 0.080±0.16 to 3.42±1.03, respectively. The colour of stingless bee honey varies based on observation or absorbance assay. The study described the physicochemical properties derived from Malaysian bees of Trigona thorasica, Trigona itama, and Apis Dorsata.

scholarly journals Application of the Calorimetric Methods to the Characteristics of Seeds from Olives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 90
Author(s):  
Andrzej Bryś ◽  
Joanna Bryś ◽  
Marko Obranović ◽  
Dubravka Škevin ◽  
Szymon Głowacki ◽  
...  
Keyword(s):  
Olive Oil ◽  
Water Content ◽  
Cooling System ◽  
Waste Product ◽  
Normal Pressure ◽  
Ash Content ◽  
Initial Water Content ◽  
Scanning Calorimetry ◽  
Initial Water

The olive oil industry represents an important productive sector in the Mediterranean basin countries. Olive stone is an essential by-product generated in the olive oil extraction industries and it represents roughly 10% by weight of the olive fruit. The seeds of pickled olives are also a significant waste product. In the present study, we have investigated the possibility of the use of differential scanning calorimetry for the thermal characterization of seeds from green and black pickled olives from Croatia. The differential scanning calorimeter (DSC) with a normal pressure cell equipped with a cooling system was used to determine the thermal properties of seeds from olives. The following analyses were also performed: the determination of calorific values in a pressure bomb calorimeter, the determination of initial water content, the determination of changes of water content during drying at the temperatures of 30 °C, 50 °C and 80 °C, the determination of a percentage content of seeds mass to the mass of the whole olives, and the determination of ash content. Seeds from olives are characterized by very good parameters as a biomass. The analyzed olive seeds were characterized by low water content, low ash content, and a relatively high caloric value.

scholarly journals KARAKTERISTIK DAN SKRINING FITOKIMIA EKSTRAK ETANOL 70% BATANG KEPUH (Sterculia foetida L.)

Jurnal Kimia ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 22
Author(s):  
N. P. S. E. Cahyani ◽  
J. Susiarni ◽  
K. C.S. Dewi ◽  
N. L.P. Melyandari ◽  
K. W.A. Putra ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Ethanol Extract ◽  
Phytochemical Screening ◽  
Residual Solvent ◽  
Solvent Content ◽  
Residual Content ◽  
Ethanol Level ◽  
Anti Inflammatory

Kepuh (Sterculia foetida L) is a type of kapok plant that has been scientifically proven to have activity as an anti-inflammatory and analgesic. 70% ethanol extract of stem stem is obtained by maceration using 70% ethanol. Examination of the characteristics of 70% ethanol extract of kepuh stem included organoleptic, of moisture content and determination of residual solvent content. Phytochemical screening of 70% ethanol extract of kepuh bark includes: alkaloid, flavonoid, saponin, tannin , polyphenol, and examination of glycosides. The results of the examination of the characteristics of 70% ethanol extract of kepuh stem obtained water content of 8.66 ± 0.748%, the residual content of the solvent had a 0 (zero) ethanol level. The results of phytochemical screening showed 70% ethanol extract of stem stem containing steroid compounds, triterpenoids, flavonoids, saponins, tannins and polyphenols. The identification using UV-Vis spectrophotometry produced ? 212, the absorbance was 1.8601 and ? 284, the absorbance was 0.42186.

scholarly journals KARAKTERISTIK SIFAT-SIFAT KIMIA DAN ORGANOLEPTIK KUE KERING BERBAHAN DASAR PATI SAGU, UBI KAYU, UBI JALAR DAN KELADI

2016 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Febby J Polnaya ◽  
Rachel Breemer
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Sweet Potato ◽  
Sensory Analysis ◽  
Total Protein ◽  
Proximate Composition ◽  
Ash Content ◽  
Crude Fiber ◽  
Brownish Yellow ◽  
Color Texture

The purpose of this research was to characterize chemical and sensory properties (color, texture, taste and liking) of starch-based sago, cassava, sweet potato and cocoyam cookies. Analysis of cookies include moisture content, ash, fat, protein, crude fiber and sensory analysis including color, texture, taste and likeness). The proximate composition indicated that the water content of cookies varied between 1.48 to 2.05%, ash content of 0.65 to 0.72%, 19.23 to 21.76% of fat, crude fiber from 0.41 to 0.71% and 1.33 to 2.42% of total protein. Based on organoleptic tests, the color of cookies was yellow to brownish-yellow, with crispy texture, the taste was sweet and were mostly preferred.

scholarly journals Pengolahan Sampah Organik dan Limbah Biomassa dengan Teknologi Olah Sampah di Sumbernya

2021 ◽  
Vol 6 (3) ◽  
Author(s):  
I Made Indradjaja M. Brunner ◽  
Arief Norhidayat ◽  
Satria M. Brunner
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Early Stage ◽  
Calorific Value ◽  
Ash Content ◽  
Waste Processing ◽  
Biomass Waste ◽  
Aerobic Activity ◽  
Three Stages ◽  
Biomass Pellet

Solid Waste Processing Technology at the Source (TOSS) is an alternative method in processing organic and biomass waste on a communal scale. The processing of organic and biomass waste material is carried out in three stages of the process: biodrying which utilizes the aerobic activity of microorganisms; chopping which is intended to refine the material, and pelletization to compact the material into biomass pellets. The biodrying process in bamboo boxes is able to reduce the water content in organic and biomass waste within 4-5 days. Sorting of non-organic materials can be done at an early stage before or after the biodrying process. Sorting is required before chopping and pelletizing process to avoid unnecessary machine break down. The biomass pellet which is the final product has a diameter of about 10 mm with a length between 10-40 mm, a calorific value between 3000-4000 kcal/kg, and a moisture content of up to 15%. Compared to coal, biomass pellets tend to have higher volatile and ash content, while lower ash and sulfur content.

scholarly journals THE UTILIZATION OF BINAHONG (ANREDERA CORDIFOLIA (TEN.) STEENIS) LEAF AS AN ANTI‑AGING

2018 ◽  
Vol 11 (13) ◽  
pp. 87 ◽  
Author(s):  
Nazliniwaty Nazliniwaty ◽  
Suryanto Suryanto ◽  
Desy Damayanti Damanik
Keyword(s):  
Surface Tension ◽  
Particle Size ◽  
Water Content ◽  
Leaf Extract ◽  
Dosage Form ◽  
Aging Effect ◽  
Ash Content ◽  
Water Soluble ◽  
Low Viscosity

Objective: To formulate binahong leaf extract in the microemulsion dosage form and to evaluate the anti-aging effect on the human skin.Methods: Binahong leaf extract was prepared by maceration then formulated into microemulsion dosage form with various concentrations of 0.1%, 0.3%, and 0.5%. The microemulsion preparation was prepared by adding the oil phase to the water phasehen mixed until a clear and transparent microemulsion was formed. Characterization of the dried powder included the determination of water content, water-soluble content, ethanol-soluble content, total ash content, and unsaturated acid ash content. Evaluation of microemulsion preparation included a stability test, determination of homogeneity, density, viscosity, pH, centrifugation, microemulsion type, surface tension, particle size, irritation test, and anti-aging effect test using skin analyzer. Anti-aging parameters measured included moisture, number of spots and wrinkles number.Results: Characterization results showed the water content of 7.48%, water-soluble content of 19.2%, ethanol soluble content of 9.46%, total ash content of 4.65%, and acid content of 0.58%. Microemulsion preparation of the binahong leaf extract was homogen, had low viscosity, pH 6.0–7.0, density of 1.049–1.0753 g/ml, surface tension of 35.24–38.00 dyne/cm, particle size of 364.68–632.72 nm, stable for 12 weeks storage and did not irritate the skin. The results of anti-aging effect measurements showed that the 0.5% binahong leaf extract microemulsion gave the best results.Conclusion: The dried powder of binahong leaf is qualified to be formulated. Microemulsion preparation of 0.5% binahong leaf extract showed the best anti-aging effect.

THE EFFECT OF SLICE THICKNESS AND FRYING TEMPERATURE CHARACTERISTICS OF PUMPKIN CHIPS BY VACUUM FRYING METHOD

2013 ◽  
Vol 3 (2) ◽  
pp. 83-97
Author(s):  
Sugito Sugito ◽  
Hermanto Hermanto ◽  
Arfah Arfah
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Slice Thickness ◽  
Frying Temperature ◽  
Physical Chemical ◽  
Vacuum Frying ◽  
Randomized Block Design

The objective of research was to determine the effect of slice thickness and frying temperature on the physical, chemical and sensorycharacteristics of pumpkin chips by vacuum frying method. Research used a Factorial Completely Randomized Block Design with 2 treatments and 3 replications. A factor (the slice thickness: 1, 2, and 3 mm) and B factor (frying temperature : 80, 90, and 100oC). The results showed that the slice thickness had significant effect on the crispy texture, yield, and water content of pumpkin chips. The temperature had significant effect on the lightness, chroma, crispy texture, yield, and moisture content. Interaction slice thickness and temperature had significant effect on the water content of pumpkin chips. A3B3 treatment (slice thickness 3 mm and frying temperature 100oC) was the best treatment with physical characteristic (yield 17.47%, crispy texture 183.6 gf, colour with 54.63% lightness, 42.17% chroma and 54.90o hue), chemical cha-racteristic (1.63% water content, 8.08% ash content) and sensory characteristics by scoring preferences 3.48 crispy texture, 3.2 flavour, 2 colour and 3.32 taste. A3B3 treatment had 1.58 dissoluble fiber content, 12.92 mg/mL IC50 antioxidant activity, 21.90 fat rate,1.46 ppm total carotene.

TINGKAT PENERIMAAN KONSUMEN TERHADAP BAKSO IKAN LELE DENGAN KONSENTRASI DAGING YANG BERBEDA

2016 ◽  
Vol 1 (1) ◽  
pp. 8-13
Author(s):  
Musdalifah Musdalifah ◽  
Wendy Alexander Tanod
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Ash Content ◽  
Consumer Acceptance ◽  
National Standard ◽  
Central Sulawesi

Increased production of catfish in Central Sulawesi was not followed by an increase in the consumption of meat catfish. Diversification of products made from meat catfish, into attractive products such as meatballs need to be done. This study aims to determine consumer acceptance of meatball use catfish meat. This study uses 4 treatments and 3 repetitions. The parameters tested in each treatment, the ash content, moisture content and organoleptic assessment. The treatments were given, namely variations in the concentration of meat catfish 200 g, 400 g, 600 g and 800 g. The results showed the ash content meatballs catfish ranging from 0.64% to 0.93%. The water content meatball catfish of each treatment ranged between 66.75% - 70%. Value organoleptic appearance meatballs catfish range of 6.33 to 6.83. Smell value of meatballs catfish ranging from 6.50 to 6.83. Flavor value of meatballs catfish ranging from 6.33 to 6.83. Texture value of meatballs catfish ranging from 6.33 to 6.83. From the results of this study concluded that the levels of ash and water content meatball catfish from each treatment were given still meet the Indonesian National Standard and meatballs catfish with meat concentrations of 600 g and 800 g preferably panelists

scholarly journals Determination Of Proximate Composition And Crude Yeild Of Shrimp Shells(Peneaus Semisulcatus)

2019 ◽  
Author(s):  
Sutharshiny Sathyaruban ◽  
Shivatharsiny Yohi ◽  
Sivashanthini Kuganathan
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Retention Factor ◽  
Dry Weight ◽  
Solvent System ◽  
Ash Content ◽  
Shrimp Shells ◽  
Shrimp Shell ◽  
Tiger Prawn

The present study was carried out to determine the proximate composition of green tiger prawn and to select the suitable solvent system for carotenoid extraction. Samples (P. semisulcatus) were purchased from the landsites and transported to the laboratory in an ice box. The whole shrimp were peeled manually, and the residues, consisting head, tail and shells are separated. The moisture content, total lipid, protein, and ash content were quantified using standard methods. Weight of extracted crude of shrimp shells and retention factor (Rf) for the shrimp shell powder were determined using different pure and mixed organic solvents. Moisture content of the fresh shrimp shells was found to be 76.40 ± 0.92 %. In the present study, quantification showed that the shrimp shells are significantly rich in ash content (25.52 ± 0.06 % in dry weight). Significantly (p < 0.05) the highest crude yield of 10.24 ± 0.02 % was obtained from shrimp shells, when the dried shrimp shells powder was dissolved with the mixture of acetone and ethanol (1:1) than the other solvents. The lowest crude yield (2.32 ± 0.01 %) was extracted with ether. The highest Rf was obtained when the shrimp shell crude was dissolved with the mixture of acetone and ethanol (1:1). It can be recommended from our findings that the dried shrimp shells of Peneaus semisulcatus would be directly utilized for formulations of poultry animal feeds and sea cucumber juvenile feeds due to its high ash content. The mixture of the acetone and ethanol (1:1) would be the better choice for obtaining the highest crude yield from the shrimp shells.

scholarly journals Karakteristik Fisikokimia dan Sensoris Nugget Kijing (Pilsbryoconcha exilis)

2018 ◽  
Vol 7 (1) ◽  
pp. 76-85
Author(s):  
Ina Permata Sari ◽  
Herpandi Herpandi ◽  
Shanti Dwita Lestari
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Ash Content ◽  
Sensory Characteristics ◽  
Chemical Characteristics ◽  
Physical Chemical ◽  
Randomized Block Design

The purpose of this research was to observe the effects of threadfin breams surimi (Nemiptarus nematophorus) and mussel (Pilsbryoconcha exilis) to physical, chemical and sensory characteristics of nugget. This research used randomized block design (RBD) consisted of one factor treatment and three replications. Factor treatment consisted of combination ratio threadfin breams surimi and mussel 100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%, 0% : 100%. The variables observed were physical characteristics (elasticity), chemical characteristics (moisture content, ash, protein, fat, carbohydrate, and iron) and sensory analysis on appereance, flavour, taste and texture of the final products. Different combinations of threadfin breams surimi and mussel had significant effect on elasticity (222.53 gf, 278.33 gf, 300.66 gf, 312.13 gf, 452.86 gf), ash content (3.26%, 2.51%, 2.23%, 1.63%, 1.45%), protein content (8.27%, 12.11%, 14.8%, 17.14%, 20.73%), carbohydrate content (17.32%, 14.34%, 11.11%, 8.42%, 3.5%), and iron (23.61%, 18.56%, 12.77%, 7.24%, 1.54%). Based on the results, the greater addition of surimi concentration caused the increasing value of elasticity, protein, and water content. While the greater addition of mussel concentration resulted on the increased value of ash, fat and iron. This research showed that the combination of 75% threadfin breams surimi and 25% mussel produced on nugget with the best characteristics.

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