Analisis Total Volatile Base (TVB) dan Uji Organoleptik Nugget Ikan Dengan Penambahan Kitosan 2,5%

2021 ◽  
Vol 4 (1) ◽  
pp. 1-10
Author(s):  
Darmawati Dalle ◽  
◽  
Hasnah Natsir ◽  
Seniwati Dali
Keyword(s):  
Total Volatile

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan kitosan 2,5% pada nugget ikan melalui analisis Total Volatile Base (TVB) dan uji organoleptik. Analisis TVB terdiri dari tahap ekstraksi, destilasi dan titrasi. Sedangkan uji organoleptik menggunakan beberapa parameter yaitu uji kenampakan, aroma, tekstur, dan cita rasa. Hasil yang diperoleh menunjukkan bahwa penambahan kitosan 2,5% dapat memberi daya tahan pada nugget ikan hingga jam ke-24 dengan nilai TVB 21,79 mg-N/100g pada penyimpana suhu 27 °C. Sedangkan penyimpanan pada suhu 5 °C dapat memberi daya tahan hingga jam ke-72 dengan nilai TVB 13,43 mg-N/100g. Hasil uji organoleptik menunjukkan nugget ikan masih sangat disukai. Oleh karena itu, nugget ikan yang melalui proses pengawetan dengan penambahan kitosan 2,5% masih memenuhi syarat untuk dikonsumsi.

Effects Attributed to Maleic Hydrazide when used for Chemical Sucker Control on Bright Tobacco

1980 ◽  
Vol 10 (2) ◽  
Author(s):  
Heinz Seltmann
Keyword(s):  
Statistical Difference ◽  
Reducing Sugars ◽  
Maleic Hydrazide ◽  
Water Soluble ◽  
Total Volatile ◽  
Total Alkaloids ◽  
Group I ◽  
Excellent Control ◽  
Per Se ◽  
Group Ii

AbstractThe effect of maleic hydrazide (MH) per se on bright tobacco was determined by comparing plants treated with MH to those without MH under conditions of good chemical sucker control. Sequential applications of each of five contact-type agents with MH one week later (Group I) were compared to dual applications of each of the same contact agents (Group II). In Group II suckers missed during applications were individually wetted to ensure excellent control. Sucker control was measured as 95 % for Group I and assumed to be 99 % for Group II. There were no agronomic differences between Groups I and II. In the visual warehouse appraisal, there was only a statistical difference for thin-bodied tobaccos between the two groups and a trend for slightly more heavy-bodied tobaccos in Group I. The chemical and physical analyses showed that filling value at 13 % moisture and equilibrium moisture content (EMC) measured at 60 % relative humidity were significantly lower in Group I than Group II. The result for EMC was questioned. Actual values for total alkaloids, total volatile bases minus nicotine, total ash, and alkalinity number of water-soluble ash were lower and reducing sugars were higher where MH was used. Except for EMC, the findings in this study reflected those established in studies where MH-treated and normally hand-suckered tobaccos were compared, but the differences here were generally not as great.

scholarly journals Investigations of Museum Indoor Microclimate and Air Quality. Case Study from Romania

Atmosphere ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 286
Author(s):  
Dorina Camelia Ilieș ◽  
Florin Marcu ◽  
Tudor Caciora ◽  
Liliana Indrie ◽  
Alexandru Ilieș ◽  
...  
Keyword(s):  
Air Quality ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Construction Materials ◽  
International Standards ◽  
Total Volatile ◽  
Negative Effects ◽  
Museum Exhibits ◽  
Volatile Organic ◽  
Total Volatile Organic Compounds

Poor air quality inside museums is one of the main causes influencing the state of conservation of exhibits. Even if they are mostly placed in a controlled environment because of their construction materials, the exhibits can be very vulnerable to the influence of the internal microclimate. As a consequence, museum exhibits must be protected from potential negative effects. In order to prevent and stop the process of damage of the exhibits, monitoring the main parameters of the microclimate (especially temperature, humidity, and brightness) and keeping them in strict values is extremely important. The present study refers to the investigations and analysis of air quality inside a museum, located in a heritage building, from Romania. The paper focuses on monitoring and analysing temperature of air and walls, relative humidity (RH), CO2, brightness and particulate matters (PM), formaldehyde (HCHO), and total volatile organic compounds (TVOC). The monitoring was carried out in the Summer–Autumn 2020 Campaign, in two different exhibition areas (first floor and basement) and the main warehouse where the exhibits are kept and restored. The analyses aimed both at highlighting the hazard induced by the poor air quality inside the museum that the exhibits face. The results show that this environment is potentially harmful to both exposed items and people. Therefore, the number of days in which the ideal conditions in terms of temperature and RH are met are quite few, the concentration of suspended particles, formaldehyde, and total volatile organic compounds often exceed the limit allowed by the international standards in force. The results represent the basis for the development and implementation of strategies for long-term conservation of exhibits and to ensure a clean environment for employees, restorers, and visitors.

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

2021 ◽  
Vol 109 ◽  
pp. 280-302
Author(s):  
Alaa El-Din A. Bekhit ◽  
Benjamin W.B. Holman ◽  
Stephen G. Giteru ◽  
David L. Hopkins
Keyword(s):  
Total Volatile ◽  
Total Volatile Basic Nitrogen ◽  
Meat Spoilage ◽  
Basic Nitrogen

scholarly journals Live Yeast or Live Yeast Combined with Zinc Oxide Enhanced Growth Performance, Antioxidative Capacity, Immunoglobulins and Gut Health in Nursery Pigs

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1626
Author(s):  
Shenfei Long ◽  
Tengfei He ◽  
Sung Woo Kim ◽  
Qinghui Shang ◽  
Tadele Kiros ◽  
...  
Keyword(s):  
Average Daily Gain ◽  
Basal Diet ◽  
Conversion Ratio ◽  
Gut Health ◽  
Total Volatile ◽  
Feed Conversion ◽  
Nursery Pigs ◽  
Serum Iga ◽  
Daily Gain ◽  
Live Yeast

This study aimed to investigate the effects of dietary LY or LY combined with ZnO supplementation on performance and gut health in nursery pigs. 192 Duroc × Landrace × Yorkshire piglets (weaned on d 32 of the age with 9.2 ± 1.7 kg BW) were allocated into four treatments with eight replicate pens, six piglets per pen. The treatments included a basal diet as control (CTR), an antibiotic plus ZnO diet (CTC-ZnO, basal diet + 75 mg/kg of chlortetracycline + ZnO (2000 mg/kg from d 1 to 14, 160 mg/kg from d 15 to 28)), a LY diet (LY, basal diet + 2 g/kg LY), and a LY plus ZnO diet (LY-ZnO, basal diet + 1 g/kg LY + ZnO). The results showed that pigs fed LY or LY-ZnO had increased (p < 0.05) average daily gain, serum IgA, IgG, superoxide dismutase, fecal butyric acid, and total volatile fatty acid concentrations, as well as decreased (p < 0.05) feed conversion ratio and diarrhea rate compared with CTR. In conclusion, pigs fed diets with LY or LY combined with ZnO had similar improvement to the use of antibiotics and ZnO in performance, antioxidant status, immunoglobulins, and gut health in nursery pigs.

scholarly journals Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4153
Author(s):  
Doaa Abouelenein ◽  
Ahmed M. Mustafa ◽  
Simone Angeloni ◽  
Germana Borsetta ◽  
Sauro Vittori ◽  
...  
Keyword(s):  
Microwave Drying ◽  
Drying Methods ◽  
Volatile Profile ◽  
Drying Method ◽  
Drying Process ◽  
Total Volatile ◽  
Ethyl Hexanoate ◽  
Complete Destruction ◽  
Freeze Dried ◽  
Volatile Profiles

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying methods on the volatile profile of strawberry using the HS-SPME/GC–MS method, in addition to analysis of strawberry jam volatiles. A total of 165 compounds were identified, accounting for 85.03–96.88% of the total volatile compositions. Results and PCA showed that freezing and each drying process affected the volatile profile in a different way, and the most remarkable representative differential volatiles were ethyl hexanoate, hexyl acetate, (E)-2-hexenyl acetate, mesifurane, (E)-nerolidol, γ-decalactone, 1-hexanol, and acetoin. Shade air-dried, frozen, freeze-dried, and oven-dried 45 °C samples retained more of the fruity and sweet aromas of strawberry, representing more than 68% of the total aroma intensity according to the literature. In contrast, the microwave-drying method showed drastic loss of fruity esters. Strawberry jams demonstrated complete destruction of esters and alcohols in most jams, while terpenes were significantly increased. These findings help better understand the aroma of strawberry and provide a guide for the effects of drying, freezing, and jam processing.

Keeping Quality of Pacific Coast Dogfish

1959 ◽  
Vol 16 (6) ◽  
pp. 791-794 ◽  
Author(s):  
R. H. Moyer ◽  
B. A. Southcott ◽  
E. G. Baker ◽  
H. L. A. Tarr
Keyword(s):  
Pacific Coast ◽  
Sea Water ◽  
Total Volatile ◽  
Bacterial Counts ◽  
Ph Values ◽  
Appreciable Increase ◽  
Muscle Ph ◽  
Keeping Quality ◽  
Viable Bacteria

Pacific coast dogfish (Squalus suckleyi) were held 21 days in ice and in refrigerated sea water with and without added chlortetracycline, viable bacterial counts and volatile bases being determined periodically. Viable bacteria increased sharply after about 14 days but the muscle pH values showed little or no increase. No appreciable increase in the total volatile base or trimethylamine content of the muscle was noted until the fish were stored for more than 2 weeks, and then the increases observed were comparatively small.

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