scholarly journals Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

2020 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Meisya Asri Widiyanti ◽  
Lukita Purnamayati ◽  
Romadhon Romadhon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Quality Criteria ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
High Fiber ◽  
Water Holding ◽  
Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

scholarly journals QUALITY OF FEMALE BALI DUCK MEAT FED DIET CONTAINT FERMENTED PAPAYA LEAF MEAL

2021 ◽  
Vol 24 (1) ◽  
pp. 19
Author(s):  
SITI N. W. ◽  
I N. S. SUTAMA ◽  
N. M. S. SUKMAWATI ◽  
I N. ARDIKA
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Matter Content ◽  
Water Holding Capacity ◽  
Dry Matter Content ◽  
Leaf Meal ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Water Holding

The research objective was to know the effect of fermented papaya leaf meal in diet to quality of female bali duck meat. The design used was Completely Randomized Design with 3 treatments and 5 replicates, each treatment used 2 female bali duck on the age of 12 weeks. The 3 treatments were levels of fermented papaya leaf meal i.e. 0%, 8% and 16% for treatment A, B, and C respectively. Variables observed were diminishing cook meat, water holding capacity, pH, water content, protein content, fat content and dry matter content. The research results showed that water content, diminishing cook and pH of the treatments A, B and C were non significantly different (P>0.05). Di- minishing row meat of the treatment B was significantly higher (P<0.05) but, its water holding capacity was lower significantly different (P<0.05) than the A and C. Meat protein content of the treatment C was higher significantly (P<0.05) but, its muscular fat was lower significantly (P < 0.05) compare to the treatments A and B. From the re- sults of the study it can be concluded that the addition of fermented papaya leaf meal at the level of 8%-16% in the ration can improve the quality of the meat of female bali ducks aged 26 weeks.

scholarly journals Indicators of the water regime of some varieties of chrysanthemums in the conditions of the South Ural

2021 ◽  
Vol 10 (1) ◽  
pp. 57-64
Author(s):  
Svetlana Galimullovna Denisova ◽  
Antonina Anatolyevna Reut
Keyword(s):  
Water Content ◽  
Water Deficit ◽  
Water Regime ◽  
Water Holding Capacity ◽  
Research Centre ◽  
Total Water Content ◽  
Total Water ◽  
The South ◽  
Irreversible Damage ◽  
Water Holding

In introduction studies, it is of great importance to determine how favorable the water balance of the studied species is under given environmental conditions. The aim of the research was to study the water regime of some varieties of chrysanthemums in the conditions of the Southern Ural. The study was conducted in 20182020 on the basis of the South-Ural Botanical Garden-Institute of the Ufa Federal Research Centre of Russian Academy of Sciences. The objects of the study were 23 varieties of Chrysanthemum hortorum Bailey. In the course of the research, the total water content, water-holding capacity, the content of mobile moisture, water deficit, and sublethal water deficit were determined. The analysis of water regime indicators is based on the method of artificial wilting (V.N. Tarenkov, L.N. Ivanova) and the method of saturation of plant samples (V.P. Moiseev, N.P. Reshetsky). Sublethal water deficit was determined by the method of T.K. Goryshina, L.I. Samsonova, modified by N.I. Bobrovskaya. The calculations were carried out by standard methods using statistical packages of the Microsoft Excel 2003 and the Agros 2.13 program. The studies made it possible to determine the value of the sublethal water deficit (28,4%) for the varieties of chrysanthemums in the conditions of the Bashkir Ural. It was found that the studied varieties during the growing season did not experience such a moisture deficit in the tissues that could lead to irreversible damage to the assimilating organs. Our experiments showed that chrysanthemum varieties in the Bashkir Cis-Ural under the same soil-climatic and agrotechnical conditions had the following range of indicators of total water content 70,090,4% and water-holding capacity 19,0064,6%. The analysis of variance revealed significant differences between water-holding capacity and the content of mobile moisture by varieties, the share of influence was 27,8531,71%. As a result of the correlation-regression analysis, the authors revealed a direct dependence of the indicators of mobile moisture content on the total water content, and an inverse one on the indicators of the content of mobile moisture and water-holding capacity.

scholarly journals A Study of the Synergistic Interaction of Konjac Glucomannan/Curdlan Blend Systems under Alkaline Conditions

Materials ◽  
2019 ◽  
Vol 12 (21) ◽  
pp. 3543
Author(s):  
Weijian Ye ◽  
Bowen Yan ◽  
Jie Pang ◽  
Daming Fan ◽  
Jianlian Huang ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Loss Modulus ◽  
Physical Property ◽  
Konjac Glucomannan ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
Low Frequencies ◽  
Ideal Mixing ◽  
Alkaline Conditions ◽  
Water Holding

To improve the gelation performance of konjac glucomannan (KGM) thermo-irreversible gel in the condition of alkaline, this study investigated the interactions between KGM and curdlan (CUD) in terms of the sol state and gelation process. The apparent viscosity, rheological properties during heating and cooling, thermodynamic properties, gelation properties and water holding capacity of KGM/CUD blend systems in an alkaline environment were studied using physical property testing instruments and methods. The results showed that the viscosity of the KGM/CUD blended solution was greater than the value calculated from the ideal mixing rules in the condition of alkaline (pH = 10.58). As the proportion of CUD in the system increased, the intersection of storage modulus (G’) and loss modulus (G”) shifted to low frequencies, the relaxation time gradually increased, and the degree of entanglement of molecular chains between these two components gradually increased. The addition of CUD helped decrease the gelation temperature of KGM, increased the gelation rate and inhibited the thinning phenomenon of KGM gels at low temperatures (2–20 °C). The addition of CUD increased the hardness and gel strength of KGM but did not significantly improve the water holding capacity of the KGM/CUD blend gel. The process of mixing KGM and CUD improved the thermal stability of the gel. In summary, KGM/CUD exhibited excellent compatibility under alkaline conditions, and the blend systems produced a “viscosifying effect”. KC8 and KC5 show better thermal stability, low temperature resistance and gel strength compared to KGM. This blended gel can be used as a structural support material to provide reference for the development of konjac bionic vegetarian products.

Physicochemical Characteristics and Water-holding Capacity of Bamboo Shoot Peel Extracts

2019 ◽  
Vol 24 (3) ◽  
pp. 153-164
Author(s):  
Eui-seon Jeong ◽  
Ki Hoon Lee ◽  
Jin seok Kim ◽  
Young Su Park ◽  
Se Hwan Kwon ◽  
...  
Keyword(s):  
Physicochemical Characteristics ◽  
Water Holding Capacity ◽  
Bamboo Shoot ◽  
Water Holding

scholarly journals Aluminosilicates at different levels in rye litter and feed affect the growth and meat quality of broiler chickens

2021 ◽  
Author(s):  
Mirosław Banaszak ◽  
Jakub Biesek ◽  
Marek Adamski
Keyword(s):  
Body Weight ◽  
Protein Content ◽  
Meat Quality ◽  
Broiler Chickens ◽  
Body Weight Gain ◽  
Management Practice ◽  
Water Holding Capacity ◽  
Group 3 ◽  
Water Holding ◽  
Group 1

AbstractLitter sanitation treatments and feed supplements that stimulate bird growth. The aim of this study was to analyse the effects of zeolite (z) and halloysite (h) in feed and rye straw litter on growth performance, meat quality in chickens. 500 males Ross 308 were allocated to 5 groups (10 replicates). Feed for groups 2–5 was supplemented with halloysite and zeolite (25:75). The content of aluminosilicates in the feed was different depending on the feeding phase: 0.5, 1, 1.5, or 2%. The following doses were used in litter: 2, 0.800 kg/m2 h; 3, 0.400 kg/m2 h and 0.400 kg/m2 z; 4, 0.800 kg/m2 z; 5, 0.200 kg/m2 h, and 0.600 kg/m2 z. Growth, and meat quality were analysed. Body weight and body weight gain were higher in groups 2–5 than in group 1, while feed intake was lower in groups 1 and 2 (p < 0.05). Body weight, the weight of carcass, and most of its elements were higher in the experimental groups (p < 0.05). Breast muscles from group 1 were characterised by better water-holding capacity and higher protein content, while those from 4 had higher content of collagen and water (p < 0.05). Breast muscles from group 3 were characterized by lower yellowness than in 2 (p < 0.05). Leg muscles from group 1 were characterized by lower redness than in 4 (p < 0.05). Water-holding capacity was better in group 3 and protein content was higher in 2 (p < 0.05). The content of fat in leg muscle was lower in all experimental groups compared to control (p < 0.05). This indicates the suitability of aluminosilicates in poultry management practice, with better growth and meat quality.

scholarly journals Effects of water deficit on the growth and yield formation of maize (Zea mays L.)

2017 ◽  
pp. 143-148
Author(s):  
Mahama Salifu
Keyword(s):  
Water Content ◽  
Soil Water ◽  
Soil Water Content ◽  
Water Deficit ◽  
Crop Production ◽  
Water Holding Capacity ◽  
Field Soil ◽  
The World ◽  
Soil Water Holding Capacity ◽  
Water Holding

Maize (Zea mays L.) is the most important consuming cereal crop in the world after rice and wheat. This requires an understanding of various management practices as well as conditions that affect maize crop performance. Water deficit stress during crop production is one of the most serious threats to crop production in most parts of the world and drought stress or water deficit is an inevitable and recurring feature of global agriculture and it is against this background that field study of crops response to water deficit is very important to crop producer and researchers to maximize yield and improve crop production in this era of unpredicted climatic changes the world over.A pot experiment was carried out to determine the effects of water deficit on growth and yield formation of maize. Two maize cultivars were used Xundan20 and Zhongdan5485. Three levels of soil water content were used in two stages of water control levels at two stages of the maize plant development1. The JOINTING STAGE: A. CONTROL (CK) soil water content: from 70% to 80% of soil water holding capacity at the field, soil water content: from 55% to 65% of soil water holding capacity at the field, soil water content: from 40% to 50% of the Soil water holding capacity at the field.2. The BIG FLARE PERIOD: A. CONTROL (CK) soil water content: from 75% to 85% of soil water holding capacity at the field, soil water content: from 58% to 68% of soil water holding capacity at the field, soil water content: from 45% to 55% of the soil water holding capacity at the field.This research mainly studied the effects of water deficit on physiological, morphology and the agronomical characteristics of the maize plant at the different water stress levels.The importance of these results in this experiment will enable plant producers to focus and have a fair idea as to which stage of the maize plant’s development that much attention must be given to in terms of water supply.

scholarly journals The effects of Mo, Cu, Mn on some physiological indexes of common bean variety NHPO4 at seedling stage

2019 ◽  
Vol 15 (3) ◽  
pp. 117
Author(s):  
Le Van Trong Trong ◽  
Bui Bao Thinh
Keyword(s):  
Common Bean ◽  
Water Content ◽  
Chlorophyll Content ◽  
Scientific Basis ◽  
Water Holding Capacity ◽  
Seedling Stage ◽  
Bean Variety ◽  
Physiological Indexes ◽  
The Common ◽  
Water Holding

This paper presents the results about effect of Mo, Cu, Mn to some physiological indexes of common bean variety NHP04 at seedling stage. The results showed that Mo, Cu and Mn affected water content in leaves, water holding capacity, transpiration intensity and chlorophyll content in leaves, in which Mo had the most effect. The results of this research can serve as scientific basis to enhance the tolerance and productivity of the common bean varieties and the plant.

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