scholarly journals PENGARUH PEMANASAN BERULANG (TYNDALISASI) SAUS SPAGHETTI IKAN TUNA TERHADAP DAYA TERIMA DAN PENDUGAAN UMUR SIMPAN DENGAN METODE AKSELERASI MODEL PERSAMAAN ARRHENIUS

2018 ◽  
pp. 98-106 ◽  
Author(s):  
Maryati Bilang ◽  
Andi Dirpan ◽  
Nur Sakinah
Keyword(s):  
Shelf Life ◽  
Physical Analysis ◽  
Main Research ◽  
Different Temperatures ◽  
Microbial Analysis ◽  
Acceleration Method ◽  
Preliminary Research ◽  
Two Stages ◽  
Research Stage ◽  
Key Parameter

Spaghetti sauce of tuna is a processed product of tomato (Lycopersicum esculentum) with the addition of tuna and added some seasoning. It has a typical taste and as a complement to eat spaghetti. This research was divided into two stages, the preliminary research stage aimed to find out the best treatment of tuna spaghetti sauce which was treated with recurrent heating 1 to 3 times of heating wherein interval 24 hours for each time of heating, with the criteria was organoleptic test results (color, flavor, and flavour) and total microbes. From the preliminary research results obtained the best spaghetti sauce treatment has A2 treatment with 2 times heating. The main research in this study aimed to determine the shelf life of the best sample by using the Arrhenius model acceleration method. The product has stored in 3 different temperatures at 31oC, 38oC and 45oC. Analyzes and parameters used were pH measurement, total microbes, total titrated acids, color and organoleptic brightness levels that include aroma and taste. The result of microbial analysis was TPC as the key parameter, the shelf life of tuna spaghetti sauce was 78 days or 2.6 months while from physical analysis (organoleptic) that has the flavor as the key parameter, the age of tuna spaghetti sauce was 267 days or 8.9 months.

scholarly journals Pengembangan model bermain sepakbola untuk meningkatkan aspek psikologis anak usia 12 -13 tahun di Yogyakarta

2016 ◽  
Vol 4 (1) ◽  
pp. 34
Author(s):  
Muna Aprilianto ◽  
Tomoliyus Tomoliyus
Keyword(s):  
Large Scale ◽  
Field Studies ◽  
Development Stage ◽  
Psychological Aspects ◽  
Average Score ◽  
Small Scale ◽  
Scale Test ◽  
Preliminary Research ◽  
Two Stages ◽  
Research Stage

Penelitian ini bertujuan untuk menghasilkan buku pedoman bermain sepakbola untuk meningkatkan aspek psikologis (semangat, gembira, dan disiplin) anak usia 12-13 tahun di Yogyakarta. Penelitian ini merupakan penelitian dan pengembangan yang terdiri atas dua tahapan yaitu tahap penelitian pendahuluan terdiri dari kajian literatur, kajian penelitian relevan, studi lapangan dan tahap pengembangan terdiri perencanaan, validasi ahli, uji skala kecil, dan uji skala besar. Peneliti ini mengambil sampel dari sekolah sepakbola di Yogyakarta. Teknik sampling yang digunakan adalah purposive sampling. Pada uji coba skala kecil dilakukan di SSB Real Madrid melibatkan 10 siswa dan satu orang pelatih. Pada uji coba skala besar dilakukan di dua tempat yaitu di SSB Real Madrid dan SSB Bina Putra Jaya Sleman melibatkan 38 siswa dan dua pelatih. Analsis data dalam penelitian ini menggunakan teknik analisis deskriptif kuantitatif dan kualitatif. Hasil validasi menunjukkan model bermain sepakbola anak usia 12-13 tahun layak untuk diuji cobakan. Berdasarkan Hasil pelaksanaan pada uji coba skala kecil dan besar secara substansi isi dan pelaksanaan tergolong sangat baik. Hasil penilaian efektivitas model tehadap psikologis anak berupa semangat, gembira, dan disiplin mengalami peningkatan: nilai pertemuan kedua lebih tinggi dari pertemuan pertama. Dapat disimpulkan model bermain sepakbola anak usia 12-13 tahun efektif untuk meningkatkan aspek psikologis berupa semangat, gembira, dan disiplin siswa dalam melakukan latihan sepakbola.Kata Kunci: model, bermain, psikologis, sekolah sepakbola Development a playing soccer model to improve the psychological aspects of 12-13 years old children in Yogyakarta AbstractThis research aims to develop a playing soccer model to improve the psychological aspects (spirit, joy, and discipline) of 12-13 years old children in Yogyakarta. This study is a research and development which consists of two stages. The Preliminary research stage and development stage. The Preliminary research stage consisted of a literature review, relevant research studies and field studies. The Development stage consisted of planning, validation expert, small-scale test, and test large scale. The Validation involve three people experts. The sampel of take it from soccer school in Yogyakarta. The small-scale tryout was conducted on 10 students and one coach of Real Madrid Soccer School in Yogyakarta. The large-scale trials were conducted with two soccer school on 38 students and two coach of Yogyakarta Real Madrid Soccer School and Sleman Bina Putra Jaya Soccer School. The resul is a playing soccer model for children aged 12-13 years with the title "Playing Soccer in Practice to Improve Psychological Aspects". Based on the small-scale tryout and the small-scale tryout content implementation aspects are in an excellent category. The Psychological development of students assessment resulting in the form of passion, joy, and discipline in playing soccer show improvement: score of the second meeting is greater than the average score of the first meeting, thus it can be concluded thaat the playing soccer model for children age 12-13 years is effective to improve students’ psychological aspects, including the aspects of spirit, joy, and discipline in doing soccer practice.Keywords: models, play, psychological, soccer school

scholarly journals FORMULASI CRISPY COOKIES BERBAHAN BAKU TEPUNG KACANG KORO PEDANG (Canavalia ensiformis) TERMODIFIKASI

2018 ◽  
Vol 4 (1) ◽  
Author(s):  
Intan Kusumaningrum Kusumaningrum
Keyword(s):  
Chemical Analysis ◽  
Descriptive Analysis ◽  
Nutritional Values ◽  
Jack Bean ◽  
Main Research ◽  
Bean Flour ◽  
Physical Testing ◽  
Qualitative Descriptive ◽  
Two Stages ◽  
Research Stage

This research was conducted to obtain the influence between the comparison of modified jack bean flour with cornstarch (100:0, 90:10, 80:10, 70:30, 60:40, and 50:50) in crispy cookies formulation to obtain the selected formulation sensory values of the product which examined by professional panelists and to analyze the nutritional values of the product. This research was divided into two stages : preparation and main research. Preparation stage consists of making modified jack bean flour. Main research stage consists of (1) Producing crispy cookies, (2) Organoleptic testing by Qualitative Descriptive Analysis method, (3) Physical testing (crispness), (4) Data analysis and (5) Chemical analysis for the selected formula. The results showed that the cookies produced from jack bean flour still have undesirable sensoric characters such as unpleasant aroma; bitter and sour taste; bitter, sour, and beany after taste. The selected formula was the formula with the comparison of modified jack bean flour : cornstarch = 60:40. The chemical analysis results of the selected formula were: water content of 1,34%, ash content of 2,14%, protein value of 14,33%, fat of 30,30% ,fibre of 0,30%, carbohydrate of 51,89%, and HCN of 0.01%.

scholarly journals Pendugaan Umur Simpan Rendang Telur yang Dikemas Plastik High Density Polyetilen (HDPE) dan Aluminium Foil dengan Teknik Pengemasan Berbeda Menggunakan Metode Akselerasi

2021 ◽  
Vol 13 (1) ◽  
pp. 1-8
Author(s):  
Raswen Efendi ◽  
Dewi Fortuna Ayu ◽  
Nadya Nofaren
Keyword(s):  
Activation Energy ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Aluminum Foil ◽  
Regression Equation ◽  
High Density ◽  
Aluminium Foil ◽  
Quality Degradation ◽  
Different Temperatures ◽  
Acceleration Method

The purpose of this research is to estimate the shelf life of egg rendang  that is packed with High Density Polyetilen (HDPE) plastic, aluminium foil, and vacuum aluminium foil. Estimation of shelf life using the acceleration method by storing the egg rendang for 30 days at three different temperatures, i.e, 30°C, 35°C, and 40°C. The parameters observed during the storage process were sensory assessments of rancidity and thiobarbituric acid (TBA) values of egg rendang. Data were analyzed using linear regression and the equations obtained were used to calculate the shelf life of egg rendang at normal temperature, which is 27°C. The egg rendang stored using vacuum aluminium foil packaging have a longer shelf life compared to HDPE packaging and non vacuum aluminum foil. The egg rendang shelf life packed with aluminium foil vacuum based on rancidity sensory test was 100 days, with the regression equation y =-7241,9x+20,317, an activation energy (Ea) of 14.382,4 kal.mol-1, and the value of quality degradation (k) was 0.021 quality unit per day. The egg rendang shelf life packed with aluminium foil vacuum based on the TBA value was 99.50 days, with the regression equation y =-6995,3x+18,577, the activation energy (Ea) of 13.892.7 kal.mol-1, and the value of quality degradation (k) was 0.008 quality unit per day.

scholarly journals Pengembangan Media Pembelajaran Menggunakan Model CAI Sebagai Upaya Memperbaiki Kualitas Pembelajaran Pada Mata Kuliah Fisika Optik

2017 ◽  
Vol 7 (1) ◽  
Author(s):  
Euis Ismayati
Keyword(s):  
Learning Outcomes ◽  
Subject Matter ◽  
Engineering Students ◽  
Positive Response ◽  
Instructional Media ◽  
Computer Based ◽  
Preliminary Research ◽  
The Difference ◽  
Two Stages ◽  
Research Stage

This research aims to develop instructional media products with the computer based instructions  in Physics Optical subject matter for S1 Electrical Engineering students, know the difference learning outcomes between students who use instructional media and students who do not use instructional media, and to study the response of students to instructional media with computer based instructions. The research was conducted in two stages: 1) preliminary research stage,   research and development which is carried out to develop an interactive instructional media products for Optical Physics. 2) Further research using action research class method, the steps using the model of Lewin. The research consisted of four cycles, in which researcher as a teacher as well as research instruments. The results showed that the instructional media products that are developed enough to attract students which is indicated from the increase of learning outcomes and positive response from students.

scholarly journals PENGARUH KONSENTRASI BAHAN PENGISI DAN SODIUM TRIPOLYPHOSPHATE (Na5P3O10) TERHADAP KARAKTERISTIK SOSIS JAMUR TIRAM PUTIH (Pleurotus ostreatus)

2018 ◽  
Vol 5 (1) ◽  
pp. 25
Author(s):  
Iyan Sofyan
Keyword(s):  
Sodium Tripolyphosphate ◽  
Block Design ◽  
Ash Content ◽  
Filler Material ◽  
Physical Analysis ◽  
Primary Research ◽  
Main Research ◽  
Hardness Level ◽  
Randomized Block Design ◽  
Preliminary Research

The purpose of the research is to determine the effect of the concentration of filler material and concentration sodium tripolyphosphate to the characteristics of white oyster mushrooms sausage. The research method consists of preliminary research and primary research. The preliminary research conducted to determine the type of filler material to be used in the main research. The primary research is to determine of the varying concentration of filler material and sodium tripolyphosphate concentration.The Experimental design that used in this research is a Randomized Block Design with factorial pattern of 3x3 in followed by Duncan test. . The first factor of the primary research is the concentration of filler material (a) that is 8.00% (a1), 8.25% (a2), 8.50% (a3) and 8.75% (a4). The second factor of the primary research is the concentration of sodium tripolyphosphate (b) that is 12% (b1), 13% (b2), 14% (b3), and 15% (b4). Observation parameter conducted to physical analysis covering hardness level by using penetrometer appliance. Organoleptic test that covering color, aroma, texture, and flavor. and also chemical analysis of selected samples covering protein rate, fiber rate, and ash content rate.The results of research showed that the chosen sample a3b1 treatment with (filler material concentration (a) 15%, and sodium tripolyphosphate (b) 0.24%). has a hardness level of 7.80 mm / sec, protein content  of 4.9%, ash content of 0, 95% and fiber content of 6.86%. based on organoleptics test show that the value of a favorite on the attributes of color, flavor, taste and texture are 4.62, 2.30, 4.65, 4.44 respectively.  

scholarly journals PENGARUH PERBANDINGAN SARI EDAMAME (Glycin Max L. Merrill) DENGAN SARI BLACK MULBERRY (Morus nigra L.) DAN KONSENTRASI PENSTABIL TERHADAP KARAKTERISTIK MINUMAN EDAMUBERRY

2020 ◽  
Keyword(s):  
Vitamin C ◽  
Protein Content ◽  
Research Design ◽  
Block Design ◽  
Main Research ◽  
Morus Nigra ◽  
Randomized Block Design ◽  
Two Factors ◽  
Preliminary Research ◽  
Two Stages

The purpose of this research was to determine the effect of edamame juice ratio with black mulbery juice and concentration of stabilizer to the characteristics of Edamuberry beverage. The Research consist of two stages : preminary research and main research. The main research conducted is to make Edamuberry beverage by using stabilizer that has been obtained form preliminary research. This research design was used factorial pattern 3x3 in Randomized Block Design (RBD), which consists of two factors. The ratio of edamame juice to black mulber y juice of three levels are 1:2, 1,5:1,5, 2:1 and concentration of stabilizer of three levels are 0,1%, 0,2% and 0,3%. The response in the research was flavor, colour, taste, protein content of the kjedahl method, vitamin C content iodimetry method, and viscosity with viscometer. The result of preliminary research showed that Edamuberry beverage with additions CMC stabilizer prefered by consumers and have viscosity 145 mPas, stability 13,7oBrix, and pH 5,9. The result of main research were showed that : the ratio of edamame juice to black mulbery juice affected the colour, taste, protein content, vitamin C content and viscosity but does not affected flavor. CMC concentration affected the colour, taste and viscosity. The interaction ratio of edamame juice to black mulbery juice and CMC concentration affect to colour, taste and viscosity. The selected sample in the main research is a1b1 (ratio of edamame juice to black mulbery juice 1:2 and CMC concentration 0,1%) with a protein content 3,301%, vitamin C content 27,007 mg/100g and viskosity 91,667 mPas.

scholarly journals Shelf-life Estimation of Instant Pempek Rajungan (Portunus pelagicus) Rancidity with the Arrhenius Acceleration Method

2021 ◽  
Vol 10 (1) ◽  
pp. 59-66
Author(s):  
In-In Hanidah ◽  
◽  
Debby Moody Sumanti ◽  
Agung Tri Mulyono ◽  
Novy Prakusya Yusuf ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Shelf Life ◽  
Storage Process ◽  
Portunus Pelagicus ◽  
Sample Data ◽  
Different Temperatures ◽  
Acceleration Method ◽  
The Relationship ◽  
Storage Temperatures

Abstract Rancidity is one of the potential damages to the instant pempek rajungan (Portunus pelagicus) during storage. The purpose of this study was to estimate the shelf life of instant pempek rajungan packed with polypropylene plastic (PP) based on the relationship between storage temperatures and free fatty acids produced. Estimation of shelf life using the acceleration method based on the Arrhenius model. Samples were stored for 30 days at three different temperatures, 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C. The parameter observed during the storage process was an assessment of the rancidity level based on the free fatty acids formed in the sample. Data were analyzed using linear regression and the equation obtained was used to calculate the shelf life of pempek rajungan at room temperature (27 °C). The results showed that the storage time for instant pempek rajungan products at temperatures of 25 ± 2 °C, 35 ± 2 °C, and 45 ± 2 °C could be estimated to be 78, 86, and 70 days respectively with an increase in the number of free fatty acids of 85.2018%, 265.3478%, and 253.1427%. Keywords: Arrhenius, free fatty acid, instant, pempek rajungan, shelf life

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

scholarly journals Shelf Life Studies of Three Wasabi Flavoured Sauces

1970 ◽  
Vol 44 (2) ◽  
pp. 147-156
Author(s):  
Tamanna Sultana ◽  
GP Savage ◽  
NG Porter ◽  
DL McNeil ◽  
JR Sedcole
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Initial Level ◽  
Tomato Sauce ◽  
Wasabia Japonica ◽  
Different Temperatures ◽  
Small Change ◽  
Shelf Life Studies ◽  
The Stability ◽  
Storage Temperatures

Isothiocyanates (ITCs) contained in purees extracted from wasabi (Wasabia japonica (Miq) Matsum) can be used to manufacture a range of interesting spicy foods. In New Zealand, local manufacturers are showing interest in producing various forms of processed wasabi based sauces. However, isothiocyanates have been shown to degrade quickly in some situations. Therefore, in this study, the stability of allyl ITC was investigated in three wasabi flavoured products stored at four different temperatures (4, 10, 20 and 30°C) for 22 weeks. Two creamy (mayonnaise and tartare) sauces and a non-creamy sauce were prepared from an original recipe and flavoured with a known volume of "wasabi oil". Two types of pouches (clear and metallic plastic) were used to store each product and allyl ITC content was measured in the stored sauces at two week intervals. The initial level of allyl ITC found in mayonnaise, tartare and smoky tomato sauces were 415.3, 411.4 and 144.7 mg/ kg respectively, prior to storage. Temperature showed a strong influence in reducing allyl ITC (P=0.005 to <0.001) but no significant effect was identified for the two types of packets used. The non-creamy smoky tomato sauce was very unstable at 10°C or higher temperatures and the allyl ITC contents reduced rapidly with increasing storage temperatures. For instance, at 30°C, a 66% loss occurred by week 2 and a 90% loss occurred by week 6 in the smoky tomato sauce. However, mayonnaise and tartare sauces had a shelf life of 8 to 9 weeks with only a marginal reduction in allyl ITC (2% overall) at all the stored temperatures (4-30°C). These creamy sauces were characterized by a sudden fall in 10 weeks ending in a 69-70% loss of allyl ITC at 22 weeks. No microbial growth occurred in any of the sauces stored at any of the temperatures during the course of this storage experiment though very small change of colour was noticed for the sauces when stored at 30°C. Keywords: Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009DOI: 10.3329/bjsir.v44i2.3665Bangladesh J. Sci. Ind. Res. 44(2), 147-156, 2009

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