scholarly journals Formulation of Flakes Bran Flour Substitution with Fortified Zinc for Fertile-Age Women

2018 ◽  
Vol 2 (2) ◽  
pp. 19
Author(s):  
Atikah Ulfa ◽  
Avliya Quratul Marjan ◽  
Taufik Maryusman
Keyword(s):  
Free Radicals ◽  
Free Radical ◽  
Experimental Design ◽  
G Protein ◽  
Chemical Properties ◽  
Randomized Design ◽  
Color Degree ◽  
Chemical Character ◽  
Physical And Chemical ◽  
Zinc Fortification

<p>There are about 32.9% Indonesian women susceptive to obesity and free radical exposure. Free radicals are resistible to Zn-cofactors and a-tocopherols. The aims of this study was to make flakes formulations with zinc fortification, then analyze the physical and chemical character of flakes (hardness and color degree), and analyze carbohydrate, protein, fat, zinc, and α-tocopherol. The experimental design used for this study was a complete randomized design. The results showed the best formulas that substitution by bran was 25 % and fortified seng was 118,9 mg. The chemical properties of the best formulas should has increased the levels of protein, fat, and Zinc. One serving (55g) of flakes has 208,4 Kal; 3,38 g protein; 0,27 g fat; 48,12 g carbohydrate ; 1,89 mg seng; and 3,53mg α-tocopherol.</p>

scholarly journals Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol

2021 ◽  
Vol 2 (2) ◽  
pp. 185
Author(s):  
Eva Fitriyaningsih
Keyword(s):  
Experimental Design ◽  
Nutritional Value ◽  
Economic Value ◽  
Chemical Properties ◽  
Animal Nutrition ◽  
P Value ◽  
Randomized Design ◽  
Study Results ◽  
Completely Randomized Design ◽  
Actual Participation

Background: Using young breadfruit to increase the breadfruit usability and economic value, one of the efforts is through the enrichment of the type of processed breadfruit products, breadfruit provides nutritional value that is beneficial to health, one of the help of breadfruit is increasing breadfruit for shredded products.Objectives: This study aims to find out how to improve young breadfruit 20%, 30%, 40% of the chemical properties (carbohydrate, protein, and fiber) of shredded tuna.Methods: This study used an experimental design with a non-factorial Completely Randomized Design (CRD) with three preparations and three repetitions. Then the chemical tests (carbohydrate, protein, and fiber) at the Laboratory of Animal Nutrition and Feed Technology of the Faculty of Agriculture, Syiah Kuala University, Banda Aceh.Results: The study results showed actual participation in young breadfruit 20%, 30%, and 40% of the chemical properties (carbohydrate, protein, and fiber) in shredded tuna with a p-value < 0.05.Conclusion: Agreeing that 20%, 30%, and 40% of young breadfruit were approved for shredded tuna's chemical properties (carbohydrate, protein, and fiber).

scholarly journals Self-assembly of biopolymer films for UV protection of wood

2021 ◽  
Author(s):  
Kristina Ivana Fabijanic ◽  
Aída Ninfa Salinas López ◽  
Long Pan ◽  
Chi-Yuan Cheng ◽  
Yu Wang ◽  
...  
Keyword(s):  
Free Radical ◽  
Self Assembly ◽  
Three Dimensional ◽  
Chemical Properties ◽  
Free Radical Scavenger ◽  
Radical Scavenger ◽  
Ionic Surfactant ◽  
Reducing Ability ◽  
Alternative Material ◽  
Physical And Chemical

AbstractThere is an increasing need for materials with tunable physical and chemical properties that are relatively non-toxic and efficacious for their intended application. Many wood stains and finishes emit toxic chemicals which may have serious implications to one’s health. A novel alternative material is realized between xanthan gum and Neodol, a non-ionic surfactant. The resulting three-dimensional film is evaluated as a free-radical scavenger for the protection of wood at different ratios. Atomic force microscopy visualizes the topography and quantifies the local nanomechanics, while rheological measurements showcase a shift from viscoelastic material to gel. Electron plasmon resonance confirms the free-radical reducing ability (3.5 times), while liquid chromatography mass spectroscopy quantifies the UV degradation of sinapyl alcohol. This material has potential, not only in coating industries as a safer option, but also in those industries requiring flexibility and tenability, namely for biosensors and anti-inflammatory therapeutics. Graphic abstract

scholarly journals New Nanocomposite Derivatives From Thiadiazole Polymers /Silica Synthesis and Characterization using Free Radical Polymerization

2019 ◽  
Vol 32 (1) ◽  
pp. 27 ◽  
Author(s):  
Nasir Sadoon Abid ◽  
Maha T. Sultan ◽  
Jumbad H. Tomma
Keyword(s):  
Free Radical ◽  
Silica Nanoparticles ◽  
Radical Polymerization ◽  
Chemical Properties ◽  
Free Radical Polymerization ◽  
Polymer Chains ◽  
X Ray ◽  
Silica Nanocomposites ◽  
Ft Ir ◽  
Physical And Chemical

A new class of thiadiazole /silica nanocomposites with chemical bonds between thiadiazole monomers and modified nanosilica surface were synthesized by free radical polymerization. Presence silica nanoparticles in the structure of  nanocomposite showed effectively improve the physical and chemical properties of Producing polymers. A nanocomposite material with feature properties comparison with their polymers, The structure and morphology of the synthesis materials were investigated by FT-IR spectrum which display preparation new thiadiazole compounds and polymerization monomers. FT-IR showed disappeared double bond (C=C) of monomers, due to produce long chains of thiadiazole polymers and nanocomposite. X-ray diffraction gave idea about crystalline structure of nanoparticles and nanocomposite , X-ray showed that silica nanoparticles have high intensity at 18000 , due to nanoscale of particles which allowed for particles aggregation together. While nanocomposite show low intensity due to reacted thiadaizole polymer chains with silica nanoparticles surface. The distribution of nanoparticles had characterized by Atomic forces microscopy AFM. AFM results shown roughness in the surfaces of nanocomposites C1 and C2, comparison with silica nanoparticles which gave smooth surface. The roughness attributed to reaction between functionalized surface of silica nanoparticles and chains of thiadaizole polymers, which led to change in size particles distribution and surface of particles that refer to nanocomposite.    

scholarly journals Physiochemical Characteristics of Functional Drinks Antidiarrhoe Tea-Leaf Suweg (Amorphophallus paeoniifolius BI)

2018 ◽  
Vol 4 (2) ◽  
Author(s):  
Ikabela Tifandi ◽  
Bhakti Etza Setiani ◽  
Siti Susanti
Keyword(s):  
Chemical Properties ◽  
Ash Content ◽  
Tannin Content ◽  
Color Test ◽  
Physical Test ◽  
Crude Fiber Content ◽  
Chemical Character ◽  
Tea Leaf ◽  
Physical And Chemical ◽  
Test Result

leaf suweg as a product of tea form believed be efficacious antidiarrheal so potentially as a funcional beverage. This research aims to know the physical and chemical character of tea-leaf products suweg packed in the form of sac. The product is divided into 5 types of formula such as F0 (100% tea powder), F1, F2, F3 (25%, 50%, and 75% suweg leaf substitution) and F4 (100% suweg) with 4 replications respectively. The results showed that the chemical properties of moisture content, ash content, and crude fiber content were not significantly different between the various formulas, while the highest tannin content was shown by F1 (p< 0.05). Physical test result that the state of steeping has met the SNI standard of tea powder where all formulas dissolveperfectly in water at 100C. The physical color test of steeping shows the sequence of dark brown (F0), faded brown (F1), brownis green (F2), green (F3) and clear green (F4). It can be conclude that the suweg tea product produced in this study have the same chemical characteristict with tea products in general except tannin conten, with he quality.keywords : tea, greentea leaves, suweg, functional drinks 

scholarly journals PERUBAHAN BEBERAPA SIFAT FISIS DAN KIMIA PASTA GAMBIR SELAMA PENYIMPANAN

2015 ◽  
Vol 1 (2) ◽  
pp. 102
Author(s):  
Anwar Kasim ◽  
Yoli Sub’han ◽  
Netty Sri Indeswari
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Water Soluble ◽  
Soluble Substance ◽  
Initial Water ◽  
Randomized Design ◽  
Chemical Content ◽  
Water Soluble Substance ◽  
Physical And Chemical ◽  
Storage Change

ABSTRACT Studying about the change of physical and chemical properties Gambir paste during 28 days was conducted in order to know the change primarily the chemical content and physical properties as storage consequences. Experimental design was used completely randomized design for 4, 8, 12, 16, 20, 24, and 28 days storage periods. Replication was two and as a control was used paste non treatment. F-test and T-Dunnet test were applicated for statistical analysis. The result indicated that treatment can not change physical properties but change the chemical properties gambir paste. The initial water contents of gambir paste was 72.26% and after 28 days storage 71.68%. Color of gambir paste was still yellow during storage. The initial non water soluble substance was 6.96% and after 28 days storage 4.69%. The initial non alcohol soluble substance was 14.83% and after 28 days storage 13.15%. The initial chatechin contents was 72.22% and after 28 days storage 65.38%. The initial tannin contents 38.68% and after 28 days storage 35.12%. Total ash content of gambir paste was 2.72%.   Keywords : gambir, paste, storage, change, properties

scholarly journals Production of lettuce seedlings in substrates with tung compost, carbonized rice husk and earthworm humus

2017 ◽  
Vol 35 (2) ◽  
pp. 174-179 ◽  
Author(s):  
Maristela Watthier ◽  
Magnólia AS Silva ◽  
José E Schwengber ◽  
Maria H Fermino ◽  
Tiago V Custódio
Keyword(s):  
Rice Husk ◽  
Chemical Properties ◽  
Total Porosity ◽  
Nutrient Content ◽  
Dry Density ◽  
Physical And Chemical Properties ◽  
Randomized Design ◽  
Shoot Mass ◽  
Physical And Chemical ◽  
And Chemical Properties

ABSTRACT Different properties of substrates based on tung compost (TC), carbonized rice husk (CRH) and earthworm humus (H) were analyzed, besides the effect of the formulations on the production of lettuce seedlings, cv. Veneranda. The experiment was carried out in Pelotas, Rio Grande do Sul State, Brazil, from December 2012 to February 2013, in a greenhouse, using completely randomized design with seven treatments and three replications. The used substrates were formulated on a volume basis: T1= commercial substrate S10® (control); T2= 90% carbonized rice husk (CRH) + 10% humus (H); T3= 75% CRH + 15% tung compost (TC) + 10% H; T4= 55% CRH + 35% TC + 10% H; T5= 35% CRH + 55% TC + 10% H; T6= 15% CRH + 75% TC + 10% H; T7= 90% TC + 10% H. Seedlings were produced in polystyrene trays with 200 cells, being evaluated 35 days after sowing. The substrate with larger proportion of CRH (T2 with 90% CRH) showed suitable dry density (DD) and total porosity (TP), high pH and aeration space (AS), low easily available water (EAW), electric conductivity (EC), and nutrient content, constituting an inert substrate, not being indicated as substrate due to the lower development of the seedlings. Using 15% TC, an increase was noticed in DD, AEW, EC and nutrients and, a decrease in TP, AS and pH due to, mainly, the size of tung compost particles, which accommodated themselves and altered physical and chemical properties of the substrates. Substrates with 90% and 75% TC (T7 and T6) provided the greatest shoot length, fresh and dry shoot mass and leaf area for lettuce seedlings due to higher nutrient content, also considering physical and chemical properties of these substrates. Pure CRH is not indicated to be used as substrate, but mixed with tung compost (T6), it provides high quality seedlings. Tung compost was effective in producing lettuce seedlings, since the composting is able to eliminate phytotoxic substances from this material which can hinder the seedling growth.

scholarly journals Characterization of Physical and Chemical Properties of Effervescent Tablets Temulawak (Curcuma zanthorrhiza) in the Various Proportion of Sodium Bicarbonate and Tartaric Acid

2020 ◽  
Vol 142 ◽  
pp. 03006
Author(s):  
Herlina ◽  
Nita Kuswardhani ◽  
Maria Belgis ◽  
Adinda Tiara
Keyword(s):  
Sodium Bicarbonate ◽  
Water Content ◽  
Tartaric Acid ◽  
Chemical Properties ◽  
Ash Content ◽  
Physical And Chemical Properties ◽  
Randomized Design ◽  
The Right ◽  
Physical And Chemical ◽  
And Chemical Properties

The purpose of this study was to determine the effect of comparative treatment of the proportion of Sodium bicarbonate and tartaric acid on the physical and chemical properties of effervescent tablets temulawak, as well as knowing the proportions of sodium bicarbonate and tartaric acid right to produce a good effervescent tablets temulawak. The research method uses a single completely randomized design namely the ratio of sodium bicarbonate: tartaric acid, (F1 = 2.0: 2.5; F2 = 2.5: 2.0; F3 = 3.0; 1.3; F4 = 3 , 5: 1,0, and F5 = 4.0: 0.5y). each treatment was repeated 3 (three) times. The resulted data were analyzed by ANOVA test. The results showed that the proportion of sodium bicarbonate and tartaric acid significantly affected color lightness, hardness, hygroscopicity, solubility times, water content, ash content, and not significantly affect viscosity and pH. The right proportion of sodium bicarbonate acid tartaric acid for making effervescent tablets temulawak is A1 treatment (proportion of sodium bicarbonate and tartaric acid 2.0: 2.5) with the attributes of water content of 66.72%, hardness of 2.20 kg, hygroscopicity of 25.43 g, solubility times of 35 seconds, viscosity 1.75 MPa.S, water content 1.19%, ash content 3.10%, and pH = 5.1.

scholarly journals CHARACTERIZATION OF SORGUM MUFFIN (Sorghum bicolor) OF KD 4 VARIETY WITH SOAKING GRAIN AND SORGUM FLOUR CONCENTRATION TREATMENT

2021 ◽  
Vol 18 (1) ◽  
pp. 37
Author(s):  
Ita Yustina ◽  
Ana Nurhasanah ◽  
SS. Antarlina
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Sorghum Flour ◽  
Randomized Design ◽  
Sorghum Grains ◽  
Completely Randomized Design ◽  
Physical And Chemical ◽  
And Chemical Properties

<p class="Abstrak"><span lang="EN-GB">By processing sorghum grains into flour, the use of sorghum grains to support food diversification can be made more varied. The research objective was to determine the physical and chemical properties of sorghum muffins and changes of physical properties of sorghum muffins during storage. The research uses a completely randomized design with two factor, grain soaking duration (hours) and ratio of concentration of whole sorghum flours with gluten flour (%) and consists of nine treatments combination. The result shows that treatment has a significant effect on the power expansion, degree of brightness, fat, and preference for organoleptic properties. The best treatment was 24-hours of soaking, 25% whole sorghum flour, 75% gluten flour that produces expanded power at 138,83%, degree of brightness (L) at 67.03, redness (a) at +4.33, yellowness (b) at +27.37, water content of 12.59%, protein content of 6.95%, fat content of 2.46%, score of color at 3.20, texture score at 3.13, aroma score at 3.16, taste score at 3.24, and for overall acceptance at 3.53 (like). Changes of physical properties of sorghum muffins during storage for 3 days can be explained with the linear equation. For all parameter (weight loss, volume loss, brightness loss), the value of constant a in the equation of sorghum muffin was lower than control muffin that indicated quality loss of sorghum muffins is higher than control muffin. Increasing the concentration of sorghum flour resulted a decrease in the quality of the muffins. The soaking treatment of the seeds in making sorghum flour can maintain the quality of the muffin.</span></p>

scholarly journals Pengaruh Penambahan Bubuk Coklat terhadap Sifat Fisik, Kimia, dan Organoleptik Minuman Instan Bekatul

2016 ◽  
Vol 1 (2) ◽  
pp. 121
Author(s):  
Abdul Hadi ◽  
Nadia Siratunnisak
Keyword(s):  
Water Content ◽  
Rice Bran ◽  
Chemical Properties ◽  
Ash Content ◽  
Control Treatment ◽  
Selling Price ◽  
Cocoa Powder ◽  
Randomized Design ◽  
Physical And Chemical ◽  
The Impact

The instant beverage product ingredients bran is a powder made from rice bran with the addition of sugar, saffron and cocoa powder. The addition of the cocoa powder bran instant drinks can enhance the flavor of drinks, so the demand by the public and boost the selling price of rice bran. This study is experimental by using bran as the manufacture of beverages physical, chemical and organoleptic. The experimental design used was completely randomized design (CRD) with 4 treatments with 3 repetitions. Based on the physical properties of rice bran instant drink water content showed that the more the addition of cocoa powder the higher the water content, pH is highest in treatment T3 (BC 250, BK 250), while the ash content is highest in the control treatment. Based on the organoleptic test of the instant beverage bran with the addition of 350, 300, 250 grams of cocoa powder to the acceptability of flavor, color, aroma and texture result of variance (ANOVA) significantly affect the taste, aroma, color, texture in instant drinks bran. The impact of the addition of cocoa powder in instant drinks bran to the taste, aroma, levels of protein, fiber, starch, pH, moisture content and ash content with a variety of treatments (T0, T1, T2, and T3). Keywords:  Rice bran, cocoa powder, physical and chemical properties

scholarly journals PENGARUH KONSENTRASI LARUTAN KALSIUM HIDROKSIDA (Ca (OH)2) TERHADAP KARAKTERISTIK FISIK DAN KIMIA GELATIN KULIT SAPI

2019 ◽  
Vol 15 (1) ◽  
pp. 217
Author(s):  
Susan ., Mokoolang ◽  
Meity ., Sompie ◽  
Indiyah ., Wahyuni
Keyword(s):  
Calcium Hydroxide ◽  
Chemical Properties ◽  
Animal Husbandry ◽  
Food Engineering ◽  
Animal Product ◽  
Randomized Design ◽  
Significant Difference ◽  
Lime Solution ◽  
Product Technology ◽  
Physical And Chemical

The aim of the study was to examine the effect of differences in the concentration of lime solution (Ca (OH) 2) on the physical and chemical properties of gelatin in cow skin. This research was conducted in December 2017 until January 2018 at the Laboratory of Animal Product Technology at the Faculty of Animal Husbandry, Sam Ratulangi University of Manado and analysis was carried out at the Food Engineering Laboratory, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta. This study used a Completely Randomized Design (CRD) 4 x 4 with the treatment of the concentration of calcium hydroxide (Ca (OH) 2) solution, each treatment was repeated four times (Steel and Torrie, 2001). The results showed that the treatment of the concentration of calcium hydroxide (Ca (OH) 2) gave no significant difference (P> 0.05) on gel strength, viscosity, yield, pH and water content of gelatin in cow skin.*eprm*

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