scholarly journals Effect of Drying Temperature on Sensory Properties of Mustard Flour (Brassica juncea) Using Oven Dryer

2021 ◽  
Vol 1 (2) ◽  
Author(s):  
Yeny Ekawati ◽  
Ida Agustina Saidi
Keyword(s):  
Brassica Juncea ◽  
Sensory Properties ◽  
Drying Temperature ◽  
Oven Drying ◽  
Non Parametric

This study aims to determine the effect of drying temperatures on sensori properties of mustard greens flour. The study was conducted from February to April 2020. Hedonic test used non-parametric statistical to determine sensori properties of mustard greens flour.The sample used was mustard greens (Brassica juncea) from Waru, Sidoarjo. Various temperature used oven  drying at 40oC, 50oC,60oC and 70oC. The results showed that the drying temperatures has not difference on hedonic test of color, aroma, and texture of mustard flour.

scholarly journals PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP AKTIVITAS ANTIOKSIDAN DAN SIFAT SENSORIS TEH HERBAL CELUP DAUN RAMBUSA (Passiflora foetida L.)

2020 ◽  
Vol 9 (3) ◽  
pp. 308
Author(s):  
Anabella Nadia Nathaniel ◽  
I Nengah Kencana Putra ◽  
AA. Sri Wiadnyani
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Sensory Properties ◽  
Total Flavonoids ◽  
Herbal Tea ◽  
Drying Time ◽  
Drying Temperature ◽  
Extract Content ◽  
Passiflora Foetida ◽  
C 50

This research aimed to determine the effect of drying temperature and time on antioxidant activity and sensory properties of herbal tea bag of rambusa leaf and to obtain the optimum temperature and drying time that can produce rambusa leaf herbal tea bag with the highest antioxidant activity and the best sensory properties. This research used a completely randomized factorial design with two treatments namely, drying temperature (40°C, 50°C, 60°C) and drying time (3 hours, 3.5 hours, 4 hours). There were 9 factorial combinations, each combination was repeated 2 times. The data obtained were analyzed by analysis of variance. If the treatment had a significant effect, it would be followed by the Duncan test. The results showed that the drying temperature and time treatment had a significant effect (P<0.05) on antioxidant activity, total phenols, total flavonoids, total tannins, water content, color (scoring test), and taste (scoring test), but no significant effect (P>0.05) on the extract content in water, color (hedonic test), taste (hedonic test), and overall acceptance. The results showed that drying temperature of 60°C with a drying time of 3 hours had an optimum drying temperature and time to produce herbal tea bag of rambusa leaf with antioxidant activity of 46.28%, total phenol level of 4.14 mg GAE/g, total flavonoids content of 26.48 mg QE/g, total tannin content of 6.23 mg TAE/g, water content of 8.38%, extract content in water of 31.96%, and sensory properties of yellow color and slight liked, bitter slightly taste and slight liked, and overall acceptance neutral.

scholarly journals PENGARUH SUHU PENGERINGAN OVEN TERHADAP AKTIVITAS ANTIOKSIDAN BUBUK DAUN CEMCEM (Spondias pinnata (L.f) Kurz)

2020 ◽  
Vol 9 (3) ◽  
pp. 350
Author(s):  
I Putu Willigis Benito Khatulistiwa ◽  
I Dewa Gde Mayun Permana ◽  
I Gusti Ayu Kadek Puspawati
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Temperature Treatment ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Drying Temperature ◽  
Oven Drying ◽  
Randomized Design ◽  
Leaf Powder ◽  
Range Test

This study aimed to determine the effect of oven drying temperature on the antioxidant activity of cemcem leaf powder and get the rightest oven drying temperature to produce cemcem leaf powder which had the highest antioxidant activity. The experimental design used was a completely randomized design with a drying temperature treatment consisting of consisting of 4 levels including: 40oC, 50oC, 60oC and 70oC. The treatment was repeated 4 times to obtain 16 experimental units. The data obtained were analyzed using variance analysis, if it had a significant effect then it was continued with the Duncan Multiple Range Test (DMRT). The results showed the drying temperature had a very significant effect (p<0.01) on water content, total phenolic, total flavonoids and antioxidant activity. Drying temperature of 50oC is the best temperature to produce cemcem leaf powder with the highest antioxidant activity of 61.98% with IC50 79.58 ppm, total phenolic 48.03 mg GAE/g powder, total flavonoids 49.11 mg QE/g powder, water content 7.78%.

scholarly journals ANALISA KINERJA MESIN OVEN PENGERING BUAH BERKAPASITAS 1 KG

2020 ◽  
Vol 7 (2) ◽  
pp. 147-155
Author(s):  
Adi Saputra
Keyword(s):  
Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Drying Temperature ◽  
Oven Drying ◽  
Dry Fruit

One way to process pineapples, pineapples are classified as highly perishable and rotten foods. For this reason, it is necessary to handle fruit to save the abundance of fruit that occurs during harvest. One example of what the community has done is dealing with the abundant harvest of pineapples by making fruit as a daily snack, namely getting dry fruit products that are ready to eat by making pineapple chips. The production of fruit kiripik is usually done by frying which is done by frying which contains oil which is usually called conventional frying. Therefore, with this oven drying machine, it can help the community in making pineapple chips. The purpose of this study was to determine the moisture content in the manufacture of pineapple chips in a drying oven machine, to analyze the ratio of temperature settings that were set 95 to 110 in the drying process. The fastest drying time is achieved at drying at a drying temperature of 110 ° C.  

Adequacy of Directions in Official Methods for Total and Free Water in Fertilizers

1963 ◽  
Vol 46 (4) ◽  
pp. 582-591
Author(s):  
Joseph H Caro ◽  
Paul R Rexroad
Keyword(s):  
Systematic Study ◽  
Free Water ◽  
The Other ◽  
Official Method ◽  
Total Water ◽  
Drying Temperature ◽  
Oven Drying ◽  
Test Conditions ◽  
Other Hand

Abstract Through systematic study of test conditions, it is established that official method 2.012, for total water in fertilizers by oven drying, is adequately specified as now written. On the other hand, method 2.015 for free water by vacuum desiccation requires restatement of specifications dealing with degree of vacuum, type of desiccant, and drying temperature. Corrective specifications are suggested.

Effect of drying temperature on fuel moisture content measurements

2010 ◽  
Vol 19 (6) ◽  
pp. 800 ◽  
Author(s):  
Stuart Matthews
Keyword(s):  
Moisture Content ◽  
Dry Mass ◽  
Fuel Moisture ◽  
Laboratory Measurements ◽  
Fire Behaviour ◽  
Drying Temperature ◽  
Oven Drying ◽  
Fuel Moisture Content ◽  
Study Laboratory

Oven-drying of fuel samples is often used to determine fuel moisture content. In this study, laboratory measurements are used to demonstrate that drying temperature has a significant effect on the oven-dry mass of dead grass, pine and eucalyptus fuels. Differences between oven-dry masses of fuels dried at 60 and 105°C of up to 3.5% were measured. This is a large enough difference to have a significant effect on fire behaviour predictions. Samples should be dried at 105°C.

scholarly journals Effect of Various Blansing Treatment and Drying Temperature on Organoleptic Characteristics of Mustard Leaf Stalk Flour (Brassica juncea)

2021 ◽  
Vol 1 (1) ◽  
Author(s):  
Zendy Violita Rukmana ◽  
Ida Agustini Saidi
Keyword(s):  
Brassica Juncea ◽  
Food Analysis ◽  
Drying Temperature ◽  
Organoleptic Characteristics ◽  
Analysis Laboratory ◽  
Descriptive Method

This study aims to determine the effect of blanching method and drying temperatures on organoleptik properties of  mustard stalk flour. The study was conducted at the Development Product and Food Analysis Laboratory of  Muhammadiyah Sidoarjo University from March to May 2020 used basic descriptive method. The sample used was mustard greens stalk.  Various blanching method used without blanching, water blanching, steam blanching, and microwave blanching. Various temperature used cabinet drying at 55°C and 65 oC. The result showed there was different characteristic organoleptik of mustard stalk flour between blanching method and drying temperature. The best treatment was mustard stalk flour that used steam blanching and drying temperature 55 oC that show hedonic test of colour 3,47, texture 3,10, and aroma 2,43.

Correlation between Flavour Compounds and Sensory Properties of Potherb Mustard (Brassica juncea, Coss.) Pickle

2007 ◽  
Vol 13 (6) ◽  
pp. 423-435 ◽  
Author(s):  
Dayun Zhao ◽  
Jian Tang ◽  
Xiaolin Ding
Keyword(s):  
Brassica Juncea ◽  
Latent Variables ◽  
Yangtze River Delta ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Large Set ◽  
Chemical Parameters ◽  
Flavour Compounds ◽  
Umami Taste ◽  
Physico Chemical

To characterise the flavour of the indigenous Chinese potherb mustard (Brassica juncea, Coss.) pickle, 28 samples representing two typical types with different brining storage time were sourced from 14 cities in the Yangtze River Delta Megalopolis area in China, either short time storage or long time storage pickles sampled from cities open markets. Pickle samples were assessed by descriptive sensory evaluation conducted using a trained panel and an established pickle flavour lexicon. Pickle samples were also analysed for flavour components, as expressed by physico-chemical parameters. The relationships between the flavour compounds and sensory properties of pickles were studied by the partial least squares (PLS) regression method. Results demonstrated that some latent variables both in the independent variables (physico-chemical parameters) and dependent variables (taste sensory attributes) can be extracted to build the PLS models for prediction. PLS1 regression of sensory data revealed that preference was predominantly related to umami taste, whereas umami taste was mainly related to free amino acid of glutamic acid and aspartic acid contents in the pickle juice. The biplot of PLS2 with all the samples and variables explained 100% of the X-variables (instrumental measurements) and 85% of the Y-variables (taste sensory attributes). The prediction abilities of the PLS models obtained yield good results for the prediction of taste sensory characteristics of potherb mustard pickle according to physico-chemical parameters analysis. However, the total instrumental analysing parameters collected for judgement of potherb mustard pickle quality was a rather large set of data, sensory values evaluated by trained panelists are relatively convenient to obtain. These results illustrated the application of multivariate analysis as an effective strategy for improving the quality of potherb mustard pickles.

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