Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer

Reduced fat mayonnaise products have an unstability of the emulsion, so a stabilizer is needed to improve quality of mayonnaise. Apple peel flour can be used as a stabilizer to improve the quality of mayonnaise. The materials used in this study were vegetable oil, egg yolk, vinegar, apple peel flour and other optional ingredients. The research treatment was without the addition of apple peel flour as a control, the use of 1%, 2% and 3% apple peel flour. The objective of this research was to determine the best percentage of apple peel flour as a stabilizer in reduced fat mayonnaise. The research method used is a laboratory experiment method. The design used was a completely randomized design with 4 treatments and 4 replications. Analysis of variance was used to analyze the resulting data, if there was a difference in the effect, it was continued with Duncan's Multiple Range Test.This study resulted that the use of apple peel flour used as a stabilizer resulted gave highly significant difference in reduced fat mayonnaise. The average acidity is 0.66-0.90, the emulsion stability is 96.92- 99.18%, the antioxidant activity is 8.37-19.38%, the carbohydrate content is 2.63-5.81% and ash by 1.72-1.92%. It could be concluded that the use of 3% apple peel flour can produce the best quality reduced fat mayonnaise product and is close to the characteristics of full fat mayonnaise.

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Daya Hidup Spermatozoa Epididimis Sapi Persilangan yang Dipreservasi dengan Air Kelapa Muda pada Suhu 5oC (VIABILITY OF EPIDIDYMAL SPERMATOZOA CROSSBREED CATTLE PRESERVED WITH COCONUT WATER AT 5oC)

jurnal veteriner ◽

10.19087/jveteriner.2017.18.4.571 ◽

2018 ◽

Vol 18 (4) ◽

pp. 571

Author(s):

Muhammad Rizal ◽

Muhammad Riyadhi ◽

Bambang Irawan ◽

Anis Wahdi ◽

Habibah Habibah ◽

...

Keyword(s):

Plasma Membrane ◽

Saline Solution ◽

Egg Yolk ◽

Coconut Water ◽

Randomized Design ◽

Significant Difference ◽

Epididymal Spermatozoa ◽

Completely Randomized Design ◽

Difference Test

The objective of this research was to examine the effectiveness of coconut water with various egg yolk concentrations in maintaining the viability of epididymal spermatozoa of crossbreed cattle preserved at 5oC. Five testis with epididymides of crossbreed cattle were obtained from slaughterhouse. Epididymal spermatozoa was collected by the combination of slicing, flushing and tissues pressure methods of cauda epididymides with saline solution (0.9% NaCl). Collected-spermatozoa was equally divided in volume into four tubes and diluted with lactose extender containing 20% egg yolk (control), 90% coconut water + 10% egg yolk (CWEY10), 85% coconut water + 15% egg yolk (CWEY15), and 80% coconut water + 20% egg yolk (CWEY20), repectively. Diluted-spermatozoa was stored in refrigerator at 5oC. Quality of dilutedspermatozoa including percentages of motile spermatozoa (MS), live spermatozoa (LS), spermatozoa with intact plasma membrane (IPM) were evaluated every day during four days of storage. Data were analyzed by using completely randomized design with four treatments and five replicates. Means were compared with significant difference test at 0.05 significant level. Results of this study showed that mean of spermatozoa concentration, percentage of MS, percentage of LS, percentage of spermatozoa abnormal, and percentage of IPM of crossbreed cattle fresh epididymal spermatozoa were 1,414 million cell/ml, 72%, 85%, 9%, and 90%, respectively. At day-4 of the storage, percentages of MS, LS, and IPM of control (43, 52.2, 59.2%) and CWEY20 (42, 52, 59%) were significantly (P<0.05) higher than CWEY10 (33, 45.4, 52.8%) and CWEY15 (37, 50, 54.6%). In conclusion, lactose and CWEY20 extenders could be maintaining the quality of epidydimal spermatozoa of crossbreed cattle for three days preservation at 5oC and two days for CWEY10 and CWEY15.

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EFEK PENAMBAHAN ENZIM (Amylase, Protease, Xylanase) DALAM PAKAN TERHADAP BERAT TELUR DAN DIAMETER KUNING TELUR PADA ITIK CAMPURAN

VITEK : Bidang Kedokteran Hewan ◽

10.30742/jv.v11i1.69 ◽

2021 ◽

Vol 11 (1) ◽

pp. 39-47

Author(s):

Bagus Uda Palgunadi ◽

Ratna Widyawati ◽

Dian Ayu Kartika Sari ◽

Halimah Tusadiah

Keyword(s):

Egg Yolk ◽

Egg Weight ◽

Experimental Animals ◽

Anova Test ◽

Average Value ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design

The purpose of this research aims to determine the effect of adding enzymes (amylase, protease, xylanase) in feed on egg weight and egg yolk diameter in mixed ducks. The experimental animals used were 24 laying ducks. The design used was a completely randomized design (CRD) with 4 treatments and 6 replications. The four treatments were P0 (Control), P1 (6 ducks with Avizym1502®5gram / kg), P2 (6 ducks with Avizym1502® 10gram / kg), and P3 (6 ducks given Avizym1502). ® 15gram / kg). This treatment is carried out once a day for 9 weeks. Before the treatment, the ducks were adapted for a week. After that, the initial egg weight and yolk diameter were measured at week 0, week 6, and week 9. Data obtained from the results of weighing eggs found an average value of P0 (59.1667 ± 3.9200a) g, P1 5gram / kg (56.1667 ± 2.9268a) g, P2 10gram / kg (60.1667 ± 4.9966a) g, and P3 15gram / kg (67.6667 ± 2.7325ᵇ) g. The results of data from examining the diameter of the egg yolk found an average value of P0 (45.03 ± 1.2956a) mm, P1 5gram / kg (44.35 ± 0.7969a) mm, P2 10gram / kg (45.75 ± 1.5694a) mm, and P3 15gram / kg (48.83 ± 0.7394ᵇ) mm. The data obtained were then analyzed using the ANOVA test which statistically showed that there was a significant difference (P <0.05) between egg weight and yolk diameter in mixed ducks treated with enzymes (amylase, protease, xylanase) in the feed.

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Motilitas dan viabilitas spermatozoa semen sexing kambing peranakan etawa (pe) menggunakan metode sedimentasi putih telur dengan pengencer yang berbeda

Jurnal Sains Peternakan ◽

10.21067/jsp.v5i1.3140 ◽

2017 ◽

Vol 5 (1) ◽

pp. 50-56 ◽

Cited By ~ 1

Author(s):

Yanpiterson Umbu Lele ◽

Enike Dwi Kusumawati ◽

Aju Tjatur Nugroho Krisnaningsih

Keyword(s):

Significant Influence ◽

Research Method ◽

Egg Yolk ◽

Egg White ◽

Variance Analysis ◽

Laboratory Research ◽

Sedimentation Method ◽

Randomized Design ◽

Completely Randomized Design

ABSTRAK Tujuan penelitian ini adalah untuk mengetahui motilitas dan viabilitas spermatozoa semen hasil sexing kambing Peranakan Etawa (PE) dengan metode sedimentasi putih telur menggunakan pengencer yang berbeda. Materi yang digunakan dalam penelitian ini adalah semen segar kambing Peranakan Etawa (PE) berumur 2 tahun dan bobot badan 120 kg dari Balai Besar Inseminasi Buatan (BBIB) Singosari Malang. Metode penelitian ini yang digunakan adalah penelitian laboratorium dengan menggunakan rancangan acak lengkap (RAL). Perlakuan terdiri dari semen sexing dengan menggunakan pengencer Andromed lapisan atas dan Andromed lapisan bawah dan Tris Aminomethan Kuning Telur lapisan atas dan Tris Aminomethan Kuning Telur lapisan bawah dengan masing-masing 10 ulangan. Variabel yang diamati adalah motilitas dan viabilitas spermatozoa semen sexing dengan pengencer yang berbeda, proses sexing menggunakan metode sedimentasi putih telur. Data yang diperoleh dianalisis menggunakan Analisis Varian (ANOVA) apabila perlakuan memberikan perbedaan, maka dilanjutkan dengan Uji BNT. Hasil penelitian menunjukkan bahwa metode sedimentasi putih telur dengan pengencer yang berbeda pada kambing Peranakan Etawa (PE) memberikan pengaruh yang sangat nyata (P<0,01) terhadap motilitas dan viabilitas spermatozoa semen sexing. Motilitas dan viabilitas terbaik terdapat pada pengencer Tris aminomethan kuning telur lapisan atas sebesar 75,65%, 74,41% dan Andromed lapisan atas sebesar 65,4%, 60%. Berdasarkan hasil penelitian dapat disimpulkan bahwa kualitas spermatozoa semen sexing kambing PE dengan menggunakan pengencer Tris aminomethan memberikan hasil terbaik terhadap motilitas dan viabilitas. Berdasarkan hasil penelitian ini maka disarankan agar menggunakan pengencer Tris aminomethan kuning telur sebagai pengencer sexing spermatozoa. ABSTRACT The purpose of this study was to determine the motility and viability of PE sperm sexing with egg white sedimentation method using different diluents. This research method used was laboratory research using a completely randomized design (CRD) treatment PE sexing sperm. The results showed that the quality of PE sperm goat with various diluents showed a significant influence (P<0,01). The variables observed were motility and viability of sperm. The data obtained were analyzed using variance analysis (ANOVA) with complete randomized design (CRD). Motility and viability at best against Tris aminomethane top layer of egg yolk 65,4% and the top layer of Andromed 75,65%, 74,41%. Based on the results it is suggested that using Tris aminomethane yolk as a diluents sexing sperm. It can be concluded that the quality of sexing sperm goat PE by using tris aminomethane diluent gives the best result on motility and viability.

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KUALITAS MOTILITAS DAN VIABILITAS SPERMATOZOA DARI SEMEN AFKIR SAPI LIMOUSIN PADA PENGENCER SUSU SKIM KUNING TELUR SITRAT DENGAN PENAMBAHAN BERBAGAI KADAR GLUKOSA

Ovozoa Journal of Animal Reproduction ◽

10.20473/ovz.v7i2.2018.96-101 ◽

2020 ◽

Vol 7 (2) ◽

pp. 96

Author(s):

Rudi Irvanto ◽

Hardijanto Hardijanto ◽

Widya Paramita ◽

Suherni Susilowati ◽

Tita Damayanti L ◽

...

Keyword(s):

Research Design ◽

Glucose Level ◽

Skim Milk ◽

Egg Yolk ◽

Spermatozoa Motility ◽

Bull Semen ◽

Randomized Design ◽

Completely Randomized Design

Quality of spermatozoa motility and viability from rejected limousin bull semen diluted with skim milk egg yolk sitrat added with various levels of glucose. Glucose level used were 0%, 0,5%, 1,5%, 2,5%, and 3,5%. Writer was using on four years old Limousine bull. Bull semen used in this research was bull rejected semen with bellow 70% motility. Semen observation was done at 0 hour, 24 hours and 48 hours. Research design used in this study was completely randomized design with faktorial pattern with 5 replicates. Highest result in motility this research was showed at 24 hours with 30% value in glucose 2,5% treatment and 48 hours with 10% value. The lowest result showed in glucose 0% treatment at 24 hours and 0% at 48 hours. Highest result in viability showed on glucose 2,5% treatment with 62,6% value at 24 hours and at 48 hours with 53,4% value. Lowest result in viability showed on glucose 0% treatment with 44,2% value at 24 hours and 31,4% value at 48 hours.

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Cryopreservation of Indonesian native chicken semen by using dimethyl sulfoxide and various level of ethylene glycol as cryoprotectants

Biodiversitas Journal of Biological Diversity ◽

10.13057/biodiv/d211231 ◽

2020 ◽

Vol 21 (12) ◽

Author(s):

KHAERUDDIN KHAERUDDIN ◽

JUNAEDI JUNAEDI ◽

HASTUTI HASTUTI

Keyword(s):

Ethylene Glycol ◽

Dimethyl Sulfoxide ◽

Liquid Nitrogen ◽

Egg Yolk ◽

Sperm Cryopreservation ◽

Randomized Design ◽

Native Chicken ◽

Ringer’S Lactate ◽

Completely Randomized Design

Abstract. Khaeruddin, Junaedi, Hastuti. 2020. Cryopreservation of Indonesian native chicken semen by using dimethyl sulfoxide and various level of ethylene glycol as cryoprotectants. Biodiversitas 21: 5718-5722. Imported purebred chickens are becoming more popular and a regular staple in Indonesia. Therefore, it is necessary to strengthen conservation efforts to preserve Indonesian chickens, one of which is by means of sperm cryopreservation. This study aimed to determine the effects of the addition of DMSO and different concentrations of ethylene glycol to a Ringer’s lactate egg yolk (RLY)-or coconut water egg yolk (CWY)-based extender on the quality of frozen-thawed Indonesian chicken sperm. This study was used nine Indonesian native roosters about 20 months of age. The semen extenders used in this study were RLY + DMSO 7%, RLY + ethylene glycol 3%, RLY + ethylene glycol 5%, RLY + ethylene glycol 7%, CWY + DMSO 7%, CWY + ethylene glycol 3%, CWY + ethylene glycol 5% and CWY + ethylene glycol 7%. Liquid semen was packaged in 0.25 mL straw, then cooled at 5oC for 2 hours, frozen at 5 cm above liquid nitrogen for 10 minutes, following stored in a liquid nitrogen container for 24 hours. The semen straws were thawed at 37oC for 30 seconds. Statistical analysis for multiple comparisons was performed as a completely randomized design with eight treatment levels and seven replications. The results showed that there were no differences in sperm motility, recovery rate, and abnormality between extenders after the freeze-thaw process. Whereas, RLY + DMSO 7% was the highest sperm viability.

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PEMANFAATAN TEPUNG KULIT PEPAYA (Carica papaya L) DALAM RANSUM TERHADAP KUALITAS INTERNAL TELUR

ZOOTEC ◽

10.35792/zot.40.2.2020.28360 ◽

2020 ◽

Vol 40 (2) ◽

pp. 418

Author(s):

Armando Paat ◽

C.L. Sarajar ◽

J. R. Leke ◽

F. N. Sompie

Keyword(s):

Carica Papaya ◽

Laying Hens ◽

Egg Yolk ◽

Internal Quality ◽

Egg Weight ◽

Randomized Design ◽

Completely Randomized Design ◽

Chicken Eggs

UTILIZATION AND INTERNAL QUALITY OF EGG ON PAPAYA PEEL MEAL DIET (CARICA PAPAYA L). The aim of research was to utilization and internal quality of eggs on papaya (carica papaya L) peel meal diet. The material used in this study were one hundred laying hens (MB 402). The completely randomized design (CRD) was done in this research for analysing of statistics to five treatments and four replications, each replications was occupied by five laying hens (MB 402). The variable measured were egg weight, egg yolk, colour of egg yolk. The result of this research showed that egg weight, egg yolk, the colour egg yolk was not significantly different (P>0.05). Conclusion, the utilization of flour skin papaya until 16% in feed will increase the quality of chicken eggs. Kata Kunci: Papaya peel meal, laying feed, the quality internal egg.

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Vegetable pigments in sorghum-based diets for laying hens

Caderno de Ciências Agrárias ◽

10.35699/2447-6218.2020.24309 ◽

2020 ◽

Vol 12 ◽

Author(s):

Donaldo Antônio Nunes Junior ◽

Heder José D’Avila Lima ◽

Jean Kaique Valentim ◽

Laura Aline Zanelatto Souza ◽

Nayara Emanoelle Matos e Silva ◽

...

Keyword(s):

Egg Production ◽

Laying Hens ◽

Egg Quality ◽

Energy Sources ◽

Natural Pigment ◽

Randomized Design ◽

Significant Difference ◽

Egg Yolks ◽

Completely Randomized Design

The main objective of this research is to evaluate the inclusion of different natural pigment solutions in diets formulated with maize and sorghum solutions on the growth performance and egg quality of commercial laying hens created in hot climates. Throughout the conduction of this experiment, were used 252 laying hens of the Hisex Brow, in a completely randomized design, with six treatments, seven repetitions, and six birds per plot. The experimental diets were assigned with different energy sources and adding pigmentation solutions, diet 1 (corn), diet 2 (corn + annatto), diet 3 (corn + carrot), diet 4 (sorghum), diet 5 (sorghum + annatto), diet 6 (sorghum + Carrot). Afterward, being evaluated the performance and quality of eggs. It was observed significant difference with reference t egg production, egg weight (g), gem weight (g), the weight of shell (g), albumin in weight (g), and gem coloration (tons) among the treatments. There was no difference in the parameters of performance and quality of eggs evaluated, only the variable yolk color had a significant effect between treatments. Replacing the energy source of the corn diet with sorghum in the diet of laying hens at peak production provides similar performance and egg quality, which can be a substitute for quality and efficiency. The use of annatto and carrots as a natural pigmentation promotes greater pigmentation of the egg yolks of laying Hisex Brown eggs and does not impair the performance of the birds.

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Post harvest evaluation of physical-chemical parameters of mechanically damaged Tahiti acid limes

Revista Brasileira de Pesquisa em Alimentos ◽

10.14685/rebrapa.v1i2.20 ◽

2010 ◽

Vol 1 (2) ◽

pp. 79

Author(s):

Michel Shoiti Tamura ◽

Roselene Ferreira Oliveira ◽

Simone Correia Molina ◽

Edmar Clemente

Keyword(s):

Titratable Acidity ◽

Soluble Solids ◽

Chemical Parameters ◽

Post Harvest ◽

Physical Chemical ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design ◽

Solids Content

From harvest to consumption, fruit and vegetables suffer a series of mechanical damages which, depending on their sensitiveness, may cause damages that put their final quality at risk. This work had as its objective evaluate the post harvest quality of mechanically damaged ‘Tahity’ acid limes. The experiment was carried out in a completely randomized design, with 3 repetitions and 7 fruits per treatment, mechanical damages were then evaluated by cutting and impacting in comparison to healthy fruits (control), and maintained for periods of 0, 3. 6, 9, 12, 15 and 18 days, thus obtaining a 3 x 7 factorial experiment. Analyses were made throughout the 18 days, so as to determine the total soluble solids content (expressed in °Brix); titratable acidity (in g of citric acid. 100mL-1); ratio (relationsoluble solids and titratable acidity); vitamin C (expressed in mg of ascorbic acid 100mL-1) and pH. The results obtained showed that there was significant difference in the chemical parameters evaluated, mainly those submitted to damaging treatment. DOI: http://dx.doi.org/10.14685/rebrapa.v1i2.20

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Motility, Viability, Spermatozoa Abnormality, and pH of Bali Cattle Semen in Another-Yellow Water Driller Stored in a Different Time

Journal of Tropical Animal Science and Technology ◽

10.32938/jtast.v3i2.1032 ◽

2021 ◽

Vol 3 (2) ◽

pp. 76-90

Author(s):

Fransiskus X. Manehat ◽

Agustinus Agung Dethan ◽

Paulus Klau Tahuk

Keyword(s):

Positive Impact ◽

Egg Yolk ◽

Sugarcane Juice ◽

Spermatozoa Motility ◽

Average Value ◽

Cane Juice ◽

Randomized Design ◽

Completely Randomized Design ◽

Bali Cattle

This study aims to determine the quality of Bali cattle spermatozoa diluted using sugarcane juice-egg yolk. This research was carried out in the stables and Laboratory of the Faculty of Agriculture, University of Timor in August-September 2020. Semen was collected from an adult male bali cattle, aged ± 4.5 years in healthy condition. The method used in this study is an experimental method using a completely randomized design consisting of 4 treatments and 5 replications. Each treatment was T1: 0.075 ml semen + 0.3 ml of egg yolk sugarcane juice diluent and stored for 24 hours, T2: semen 0.075 ml + 0.3 ml of diluent for egg yolk cane juice and stored for 48 hours, T3: semen 0.075 ml + 0.3 ml of diluent for egg yolk sugarcane juice and stored for 72 hours, T4: semen 0.075 ml + 0 ,3 ml of egg yolk sugarcane juice diluent and stored for 96 hours. The variables measured were individual motility, viability, spermatozoa abnormalities, and semen pH. The results showed that the T4 treatment on a shelf life of 96 hours still showed a good average value with individual spermatozoa motility values of 45%, spermatozoa viability of 77.3%, spermatozoa abnormalities of 12.5% and semen pH 6.6. It can be concluded that the use of cane juice-egg yolk diluent has a positive impact because it is able to maintain the viability of spermatozoa for 96 hours.

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Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

E3S Web of Conferences ◽

10.1051/e3sconf/202233500017 ◽

2022 ◽

Vol 335 ◽

pp. 00017

Author(s):

Hemas Azizila Nidhal ◽

Herly Evanuarini ◽

Imam Thohari

Keyword(s):

Moisture Content ◽

Sensory Evaluation ◽

Emulsion Stability ◽

Egg Yolk ◽

Fat Replacer ◽

Reduced Fat ◽

Randomized Design ◽

Experimental Laboratory ◽

Completely Randomized Design ◽

Total Oil

Reduced fat mayonnaise has the disadvantage of destabilization of emulsion. Emulsion destabilization that occurs is the separation of oil and water. Pumpkin flour is used to increase the viscosity and stability of the emulsion. The objective of this study was to determine the best percentage of the use of pumpkin flour in reduced fat mayonnaise based on pH, emulsion stability, moisture content, and sensory evaluation. The material used in this research was mayonnaise made from egg yolk, canola flower oil, vinegar, pumpkin flour as a fat replacer carbohidrates based, and other optional ingredients. The method used was an experimental laboratory with a completely randomized design with 4 treatments and 4 replications. The treatments consisted of without the use of pumpkin as a control, the use of pumpkin flour 2%, 4%, and 6% of the total oil used. The variables measured were pH, emulsion stability, moisture content, and sensory evaluation. The results showed that the use of pumpkin flour on mayonnaise gave highly significant effect on pH, stability emulsion, moisture content and increased panelists preferences. The conclusion of the study that using 6% pumpkin flour produced the best reduced-fat mayonnaise.

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