scholarly journals Production of Robusta Instant Coffee Powder with Variation of Fillers

AGROINTEK ◽  
2021 ◽  
Vol 15 (3) ◽  
pp. 932-942
Author(s):  
Miftahul Wahidatun Ni’mah ◽  
Umar Hafidz Asy'ari Hasbullah ◽  
Endang Is Retnowati

Instant coffee powder is a downstream product of coffee processing. The purpose of this research was to study the effect of fillers on the physical, chemical, and sensory properties of instant coffee powder. This study was used Robusta coffee which was roasted at medium to dark level. The fillers used were maltodextrin and dextrin. The instant coffee powder was made by crystallization and drying techniques with a cabinet dryer. The results showed that the difference between the two fillers did not affect the physical properties of instant coffee powder such as yield, pH, solubility, brightness (L*), and yellowishness (b*). Meanwhile, the chemical properties of water content showed a significant difference between the two treatments. The sensory properties of the two treatments have a description of the color tends to be bright, slightly brown, the taste was quite bitter, slightly sweet, quite sour, the aftertaste was medium sour, the aftertaste was low in smoke, the aftertaste was quite detectable, the aroma of coffee was medium, slightly sweet, and slightly caramel-flavored. The instant coffee powder has the potential to be developed as a coffee flavoring preparation for food products.

2021 ◽  
Vol 11 (10) ◽  
pp. 4417
Author(s):  
Veronica Vendramin ◽  
Gaia Spinato ◽  
Simone Vincenzi

Chitosan is a chitin-derived fiber, extracted from the shellfish shells, a by-product of the fish industry, or from fungi grown in bioreactors. In oenology, it is used for the control of Brettanomyces spp., for the prevention of ferric, copper, and protein casse and for clarification. The International Organisation of Vine and Wine established the exclusive utilization of fungal chitosan to avoid the eventuality of allergic reactions. This work focuses on the differences between two chitosan categories, fungal and animal chitosan, characterizing several samples in terms of chitin content and degree of deacetylation. In addition, different acids were used to dissolve chitosans, and their effect on viscosity and on the efficacy in wine clarification were observed. The results demonstrated that even if fungal and animal chitosans shared similar chemical properties (deacetylation degree and chitin content), they showed different viscosity depending on their molecular weight but also on the acid used to dissolve them. A significant difference was discovered on their fining properties, as animal chitosans showed a faster and greater sedimentation compared to the fungal ones, independently from the acid used for their dissolution. This suggests that physical–chemical differences in the molecular structure occur between the two chitosan categories and that this significantly affects their technologic (oenological) properties.


2021 ◽  
pp. 1-10
Author(s):  
Anshu Siwach ◽  
Siddhartha Kaushal ◽  
Ratul Baishya

Abstract Mosses are one of the most important and dominant plant communities, especially in the temperate biome, and play a significant role in ecosystem function and dynamics. They influence the water, energy and element cycle due to their unique ecology and physiology. The present study was undertaken in three different temperate forest sites in the Garhwal Himalayas, viz., Triyuginarayan (Kedarnath Wildlife Sanctuary (KWLS)), Chakrata, and Kanasar forest range. The study was focused on understanding the influence of mosses on soil physical properties and nutrient availability. Different physico-chemical properties were analysed under two different substrata, that is, with and without moss cover in two different seasons, viz., monsoon and winter. We observed mosses to influence and alter the physical properties and nutrient status of soil in both seasons. All soil physical and chemical properties, except magnesium, showed significant difference within the substrates, among all the sites and across the two seasons. Besides the soil characteristics underneath the moss vegetation, the study also highlights the diversity of mosses found in the area. Mosses appear to create high nutrient microsites via a high rate of organic matter accumulation and retain nutrients for longer periods thus, maintaining ecosystem stability.


2021 ◽  
Vol 5 (1) ◽  
pp. 152-162
Author(s):  
Anwar Salih

This study was carried out to assess some physical, chemical and sensory properties of fish waste oil extracted by two different methods: physical (boiling) and chemical (acid fermentation). Samples of common carp viscera were collected from local markets in the city of Basrah, which included viscera of the common carp Cyprinus carpio. The most prominent and significant difference was the extraction yield which amounted to 57.14% vs 35.71% (vol./wt.) for the physical and chemical methods, respectively. Other physical properties: refraction index, specific weight, specific gravity, viscosity, cloud point and pour point, Were superior in physical method of the physical method. Measured chemical indices (free fatty acids FFA, fatty acid profile, peroxide value, iodine number and Thiobarbituric acid value TBA) indicated some variability between oil types, the most obvious was FFA which increased significantly from 0.107 to 0.205% for physical and chemical methods, respectively. The sensory tests (color and odor) were in favor of oil extracted with the physical method characterized by a light amber color and a mild fishy flavor.


Blood ◽  
2012 ◽  
Vol 120 (21) ◽  
pp. 384-384
Author(s):  
Yongzhi Qiu ◽  
Ashley C Brown ◽  
Woo Jin Jung ◽  
Yumiko Sakurai ◽  
Robert Mannino ◽  
...  

Abstract Abstract 384 Background: Whereas surface-immobilized fibrinogen readily causes platelet adhesion and spreading, soluble fibrinogen, on the other hand, does not lead to platelet activation without the presence of other hemostatic/thrombotic signals. This dramatically different response of platelets to fibrinogen may be due to biochemical difference in fibrinogen unfolding (Agnihotri, et al., Langmuir, 2004), but may also be due to the difference in how platelets directly react to the physical properties of the substrate underneath the fibrinogen. Similarly, recent studies have shown that many types of adherent eukaryotic cells respond differently to substrates of different physical properties. In particular, cells are able to mechanosense the stiffness of their underlying substrate, and to change their spreading, re-organize their cytoskeleton, and even alter gene expression responding to the sensed stiffness (Discher, et al., Science, 2005). More specific to platelets, our group has recently shown that the contraction of single platelets on fibrinogen surfaces increases with increasing substrate stiffness (Lam, et al., Nat Mater, 2011). Therefore, we hypothesize that substrate stiffness can also affect platelet adhesion and spreading on fibrinogen. In this study, we synthesized polyacrylamide (PAA) gels, which can be tuned to different stiffnesses and easily modified with covalently-bound fibrinogen on the surface. This assay enables independent control of substrate stiffness while maintaining constant biochemical composition and fibrinogen density, and we applied this system to quantitatively investigate the role of substrate stiffness in platelet adhesion and spreading on fibrinogen. Results and Discussions: 3 μg/ml fibrinogen was covalently bound to the surface of PAA gels of different stiffnesses (0.25, 0.5, 2.5, 5, 50 and 100 kilopascals (KPa)) (Figure 1A). This applied range of substrate stiffness mimics the stiffness of different tissues in the body (Engler, et al., Cell, 2006). Moreover, glass (with a stiffness of ∼65–70 × 103 KPa) adsorbed with 3 μg/ml fibrinogen was also used for comparison. During 2 hour incubations, washed human platelets differently adhered to and spread on the surface of PAA gels. By simply varying the stiffness of the fibrinogen-bound PAA gels, we observed dramatic differences in the number of adherent platelets and their morphology (Figure 1B). The number of adherent platelets increased with increasing stiffness, reaching a plateau at 2.5 KPa, with adherence similar to that of fibrinogen-adsorbed glass (Figure 1C). While platelets did not spread on 2.5 KPa and softer gels, approximately 30–40% adherent platelets spread on 5KPa and stiffer gels, resulting in a significantly higher average spreading area of adherent platelets (Figure 1D and E). However, compared to all the gels, mostly all platelets adhered on glass surface spread (area > 35 μm2) and showed a significantly higher spreading area (Figure 1D and E). Moreover, no significant difference in fibrinogen concentration was detected among fibrinogen-bound PAA gels of different stiffnesses and fibrinogen-adsorbed glass (Data not shown), which indicated that the difference we observed could be independently due to the substrate stiffness. Conclusions and Ongoing Efforts: Our data suggest that platelets sense the mechanical properties of the underlying substrate to fine-tune the degree of adhesion and spreading on fibrinogen. Thus, fibrinogen on soft substrates appears to activate platelets to a lesser degree than the same concentration of fibrinogen on stiffer substrates. We are currently investigating how substrate stiffness triggers mechanotransduction in platelets and affects their outside-in activation and signaling. Our study also provides potential insights for preventing clot formation on implanted biomaterials and medical devices. Disclosures: No relevant conflicts of interest to declare.


2016 ◽  
Vol 7 (2) ◽  
pp. 127
Author(s):  
Sri Anna Marliyati ◽  
Ahmad Sulaeman ◽  
Mega Pramudita Rahayu

<p>ABSTRACT</p><p>The objective of this research was to study the use of carrot powder as a source of natural β-carotene in instant noodle. Four formulas were developed based on carrot powder level added into the formula (0%, 10%, 15%, and 20%). The carrot instant noodle was evaluated for sensory properties by 30 panelists. The best formula was analyzed for chemical properties, including proximate composition, dietary fibre, and β-carotene. The physical properties were analyzed in color, cooking time, elasticity, and water holding capacity. The experimental design applied terms of Complete Randomized Design. The result showed that instant noodle with 15% carrot powder was the best formula of carrot instant noodle. No significant difference in acceptance between this formula and commercial instant noodles. Product was composed of moisture content 7.75% (wb), ash 1.59% (d.b), protein 12.82% (d.b), fat 1.41% (d.b), carbohydrate 84.18% (d.b) and β-carotene 2 390 μg/100 g (199 RE or 99.5 RAE/serving size). Carrot instant noodle had physical properties as cooking time was 3.5 minutes, the color was yellow-redish, elasticity properties was 162.22%, and water holding capacity was 143.89%. This noodle contribute above 15% RDA of vitamin A for the children aged 4—5 years.</p><p>Key words: β-carotene, carrot powder, instant noodle</p><p>ABSTRAK</p><p>Tujuan penelitian ini adalah untuk mempelajari penggunaan serbuk wortel sebagai sumber beta karoten alami dalam mi instan. Empat formula dikembangkan berdasarkan jumlah serbuk wortel yang ditambahkan (0%, 10%, 15%, dan 20%). Mi instan wortel dievaluasi sifat organoleptiknya oleh 30 orang panelis. Formula terbaik dianalisis sifat-sifat kimianya meliputi komposisi, serat pangan, dan beta karoten, sedangkan sifat-sifat fisik yang dianalisis adalah warna, waktu masak, elastisitas, dan daya serap air. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap. Hasil penelitian menunjukkan bahwa mi instan dengan penambahan 15% serbuk wortel merupakan formula terbaik. Tidak ada perbedaan yang nyata dalam penerimaan antara mi instan formula ini dengan mi instan komersial. Produk mi instan ini mengandung air sebesar 7.75% (bb), abu 1.59% (bk), protein 12.82% (bk), lemak 1.41% (bk), karbohidrat 84.18% (bk) dan karoten 2 390 μg/100 g (199 RE atau 99.5 RAE/takaran saji). Mi instan wortel mempunyai sifat-sifat fisik seperti waktu masak 3.5 menit, warna kuning kemerahan, elastisitas 162.22%, dan daya serap air 143.89%. Mi ini berkontribusi sebesar 15% terhadap Angka Kecukupan Gizi vitamin A untuk anak usia 4—5 tahun.</p><p>Kata kunci: β-karoten, mi instan, serbuk wortel</p>


2021 ◽  
Vol 10 (1) ◽  
pp. 31-35
Author(s):  
Agung Sugiharto ◽  
Adilla Syarifa ◽  
Nindita Handayani ◽  
Rizky Mahendra

Bioplactic from banana corm and glycerol has been studied in this research. In addition, the physical chemical properties of it has been improved by adding chitosan, clay and CMC as filler and glycerol as plasticizer. Plastic that produced form organic material such as starch usually has poor properties in physical and mechanical. Composition variation of chitosan, clay and CMC as filler then combined by variation of glycerol as plasticizer have produced significant improve of the bioplastic physical properties. Properties of the bioplastic that studied in this research was focused to biodegradation, elongation, and tensile strength. The addition of fillers and plasticizers is carried out to produce a better bioplastics. This study used 3 variations of the filler composition : 4, 5, and 6 grams and 2 variations of the plasticizer composition: 1 ml and 2 ml. The bioplastics that produced were tested for tensile strength, elongation, and biodegradation of the soil for 7 days. The best tensile strength results is 8.43 MPa for bioplastic that using CMC fillers. On the other side, the best elongation percentage is 9.87% for bioplastic which using CMC fillers. The bioplastic that added Clay as filler can be degraded up to 100% in 7 days.


2016 ◽  
Vol 5 (2) ◽  
pp. 46
Author(s):  
Helen C D Tuhumury ◽  
Sandriana J Nendissa ◽  
Mardila Rumra

This research was aimed to determine the accurate ratio of concentration of tongka langit banana puree and water that would result in ice cream having good quality and would be preferred by consumers. A Completely Randomized experimental design having four levels of concentration ratio of tongka langit banana: water, i.e. 3%:52%, 5%:50%, 7%:48%, and 10%:45% was applied. Respective variables observed were chemical properties (protein, fat, vitamin C, and total solids contents), sensory properties (color, taste, texture, and overall acceptance), as well as physical properties (resistance / rate of melting). Results showed that the ratio of 7% : 48% was determined as the best ratio to produce ice cream with the best physicochemical and sensory properties.


2019 ◽  
Vol 8 (1) ◽  
pp. 71 ◽  
Author(s):  
Budi Mulyana ◽  
Sri Wahyuni Sarah Siallagan ◽  
Teguh Yuwono ◽  
Ris Hadi Purwanto

The productivity of cajuput plantation has improved through tree breeding, while manipulation of site and management engineering of timber plantations have been less attention. Management engineering can be obtained by determining the optimum cycle of cajuput leaves harvesting. This study aims to determine the optimum cycling of cajuput leaves harvesting at KPH Yogyakarta by considering the biological cycles of cajuput leaves, chemical physical properties, and the yield of cajuput oil. The tools used in the research were digital scales, distillation devices, and testing tools of physical-chemical properties of cajuput oil. The material for research was the cajuput plants at KPH Yogyakarta. Data of cajuput leave-twig biomass were obtained for 9 months from 9 plots which were well distributed on various ages. Biological cycle analysis uses curent monthly increment (CMI) and mean monthly increment (MMI) intersection approach. Analysis of the physical-chemical properties on cajuput oil refers to SNI 3954:2014 on cajuput oil. The results showed that the biological cycles of cajuput leaves were obtained 5 months after leaves harvesting. The chemical physical properties of cajuput oil that meet the requirements of SNI were achieved after the leaves are 7 months after harvested. The yield of cajuput oil which is above 0.7% was obtained after the leaves are 8 months after harvested. Thus, the optimum cycle for harvesting of cajuput leaves in KPH Yogyakarta is after 8 months.


2020 ◽  
Vol 10 (2) ◽  
pp. 95-105
Author(s):  
Susana Rodríguez-Jurado ◽  
Juan Fernando García-Trejo ◽  
Ignacio Mejía-Ugalde ◽  
Juan Manuel Vera-Morales ◽  
Marcela Vargas-Hernández ◽  
...  

Abstract Approximately 40% of the water used in intensive agriculture is discarded as ‘drainage,’ which contains high amounts of ions that pollute the environment. This work aimed at investigating polyculture (tomatoes, cucumbers, and lettuce) under three production systems, namely, open (OPS), soil (SPS), and closed (CPS), in which the drainage water from the first crop was used to feed the second crop, and the water from the second crop was used to feed the third crop. The water and fertilizer efficiencies and some physical–chemical properties of the plants and soil were measured. The results showed no significant difference in the yield for polycultures between the CPS and OPS systems. The most efficient system for water use was the CPS, with 54.85 kg m−3, with a water savings of 55.69% compared to the OPS. The efficiency of fertilizers, such as N, P, K, Ca, and Mg, was statistically higher in the CPS, providing more kilograms of fruit per kilogram of nutrients. The reuse of drainage water in a polyculture not only increased the efficiency of the water and fertilizers but also increased the yields produced per cubic meter of water used, thereby minimizing environmental contamination.


2015 ◽  
Vol 4 (1) ◽  
pp. 25-32
Author(s):  
Agustina Souripet

The aim of this research was to analyze the composition and physico-chemical properties of purple rice that is preferred by group of people in Bali. Purple rice were made with various pasta proportions, which were 100, 200, 300, 400 and 500 g were added to 700 g of rice. Physical properties include texture and color of purple rice with various proportion of pasta were analyzed followed by hedonic test. Parameters observed were, texture, color, and overall preference of purple rice. This research was designed as completely randomized design with 2 replicates and data of the results were analyzed using ANOVA at the significance level of 95%, followed by Duncan’s Multiple Range Test, if there was a significant difference. The results of research indicated that purple rice had texture of 2,19–2,37 N, with lightness of 42,7–54,97, tending to be blueish red (purple) with degree of redness of +8,33 until +15,13 and blueness degree of +1 until +4,60. Purple rice made from a mixture of ratio of 100 g rice: 300 g was preferred by panelists with texture of 2,26 N, lightness of 48,93, tending to be blueish red (purple) with degree value redness of +14,40 and blueness degree of +2,37.


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