scholarly journals KARAKTERISTIK FISIKOKIMIA TEPUNG KORO PEDANG (Canavalia ensiformis) TERMODIFIKASI DENGAN VARIASI KONSENTRASI ASAM LAKTAT DAN LAMA PERENDAMAN

2016 ◽  
Vol 36 (01) ◽  
pp. 1
Author(s):  
Achmad Ridwan Ariyantoro ◽  
Dian Rachmawanti ◽  
Imro'ah Ikarini
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Amylose Content ◽  
Physicochemical Characteristic ◽  
Absorption Capacity ◽  
Lactic Acid Concentration ◽  
Soaking Time ◽  
Jack Bean ◽  
Canavalia Ensiformis ◽  
Bean Flour

 This study was aimed to investigated physicochemical characteristic of modified jack bean flour (Canavalia ensiformis) with  various lactic acid concentration and soaking time. This study used factorial random design with two factors: lactic acid concentration (0.5%, 1%, 1.5%) and soaking time (30 and 60 minutes) with three sample repetition and two analysis repetition. The result of study showed that increased lactic acid concentration and soaking time could increased amylose content, water absorption capacity, solubility, swelling pawer, and whiteness degree of jack bean flour modified, but decereased the moisture content and protein content of jack bean flour modified.Keywords: Jack bean, modified flour, lactic acid, soaking time, physicochemical ABSTRAKPenelitian  ini  bertujuan  untuk  mengetahui  karakteristik fisikokimia tepung  koro  pedang  (Canavalia  ensifarmis) termodifikasi yang dihasilkan dari pemberian perlakuan asam laktat berbagai konsentrasi dan lama perendaman. Penelitian  ini  menggunakan  rancangan  acak  faktorial  dengan  dua  faktor  yaitu  konsentrasi  asam  laktat  (0,5%, 1%, 1,5%) dan lama perendaman (30 menit dan 60 menit) dengan 3 kali ulangan sampel dan 2 kali ulangan analisis. Hasil penelitian menyatakan bahwa semakin besar konsentrasi asam laktat dan semakin lama waktu perendaman cenderung meningkatkan kandungan amilosa, daya serap air, kelarutan, swelling pawer, dan derajat putih tepung koro pedang termodifikasi, namun menurunkan kadar air dan kadar protein tepung koro pedang termodifikasi.Kata kunci: Koro pedang, modifikasi, asam laktat, lama perendaman, fisikokimia                                                                                                                                                                              

scholarly journals PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L)

2016 ◽  
Vol 3 (1) ◽  
pp. 52
Author(s):  
Ruly Fitri Nurani
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Acid Concentration ◽  
Ipomoea Batatas ◽  
Potato Flour ◽  
Lactic Acid Concentration ◽  
Sweet Potatoes ◽  
Soaking Time ◽  
Sweet Potato Flour ◽  
Food Commodities

<p>Dependence on certain essential food commodities has led to the difficulty of overcoming  food availability. One of the food that has potential as a substitute for staple foods are sweet potatoes. The purpose of this study was to determine the effect of variations in the lactic acid concentration and soaking time on the glucose contant and quality sweet potato flour. The research is quantitative with RAL factorial 2 x 1 in 3 times repetition. The factor of research are variation of lactic acid concentration (0%, 0.5%, 1%, and 1.5%) and variation of lactic acid soaking time (30 minutes, 60 minutes, 90 minutes).Research use titration Na-tiosulfat to collect the data of glucose contant. Anava two tail is used to examine the hypothesis continued with BNJ examination. The result of hypothesis shows that sig t (variation of lactic acid concentration and variation of lactic acid soaking time) for glucose contant in sweet potato flour 0,000 with significance degree 0,05. From result above, the conclusion is variation of lactic acid concentration and variation of lactic acid soaking time affect the glucose contant and quality sweet potato flour.</p>

scholarly journals PENGARUH KONSENTRASI DAN LAMA PERENDAMAN BAHAN DENGAN ASAM LAKTAT SEBELUM PENGERINGAN TERHADAP KARAKTERISTIK BUBUK BUNGA KENIKIR (Tagetes erecta L.)

2019 ◽  
Vol 7 (1) ◽  
pp. 90
Author(s):  
Made Wahyu Nadaiswara Putra ◽  
Ni Made Wartini ◽  
Lutfi Suhendra
Keyword(s):  
Lactic Acid ◽  
Water Content ◽  
Acid Concentration ◽  
Immersion Time ◽  
Tagetes Erecta ◽  
Total Carotenoid ◽  
Lactic Acid Concentration ◽  
Soaking Time ◽  
Carotenoid Level ◽  
Tagetes Erecta L

Marigold flowers (Tagetes erecta L.)  have the potential as natural dyes that contain color pigments from carotenoid compounds. The purpose of this study was to determine the effect of lactic acid concentration and soaking time before drying on the characteristics of kenikir flower powder and determine the concentration of lactic acid and the duration of lactic acid immersion before the best combustion to produce kenikir flower powder. This study used a randomized block design using factorial patterns with 2 factors. The first factor is the concentration of lactic acid consisting of 3 levels: 0,5, 1,0, and 1,5%. The second factor is the immersion time consisting of 3 levels: 60, 90, and 120 minutes. The results showed that the treatment of lactic acid concentration affected the total carotenoid level, brightness (L *), redness level (a *) yellowish level (b *) but did not significantly affect the water content. The treatment of immersion time did not affect the total carotenoid level, brightness level (L*), yellowish level (a*), redness level (b*) and water content. Immersion treatment with a concentration of 1,5% and 90 minutes soaking time is the best treatment for producing kenikir flower powder with characteristics namely water content 16,71%, total carotenoid content 18,77%, brightness level (L*) 38,23, redness level (a*) 29,02, yellowish level (b*) 51,93. Keywords : Tagetes erecta L., lactic acid, karotenoid, color

scholarly journals PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTA TERHADAP KANDUNGAN GLUKOSA DAN KUALITAS TEPUNG GANYONG (Canna Edualis Kerr ) SEBAGAI PETUNJUK PRAKTIKUM BIOKIMIA

2016 ◽  
Vol 3 (2) ◽  
pp. 62
Author(s):  
Erika Ayu Desanti ◽  
R. Bekti Kiswardianta ◽  
Nasrul Rofiah Hidayati
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Research Method ◽  
Lactic Acid Concentration ◽  
Titration Method ◽  
Soaking Time ◽  
Glucose Levels ◽  
Randomized Design ◽  
Material Preparation

<p>This study aims to investigate the influence of concentration and soaking time of lactic acid toward <br />glucose and quality of canna’s starch (Canna Edualis Kerr). The research method using a completely<br />randomized design (CRD) with 3x3x3 factorial and three replications. The repetition are K1L1, K1L2,<br />K1L3, K2L1, K2L2, K2L3, K3L1, K3L2, first K3L3. The first factors is variations of concentration (K)<br />include 1%, 1.5%, 2%, the second factor is soaking time (L), there are 60 minutes, 90 minutes, 120<br />minutes. Collecting data by calculating the glucose level using titration method with Na. Organoleptic<br />tests include color, odor, texture and level of preference to the 15 panelists using a closed questionnaire.<br />Best organoleptic test are K3L3 treatment (2% of lactic acid concentration with 120 minutes soaking<br />time) with a total value of 82.5 while the lowest are K3L1 treatment (2% of concentration with a 60<br />minutes of soaking time) with 48.5 of values. Data analysis shows the variation of concentration affect on<br />glucose levels (P = 0.000 &lt;0.05). Soaking time affect on glucose levels (P = 0.000 &lt;0.05) .There are any<br />interaction effect of concentration and soaking time on glucose levels. Based on the results showed that<br />the highest glucose levels found in K1LI treatment with 1% of lactic acid concentration and 60 minutes of<br />soaking time. As for the glucose concentration was lowest for K3L3 treatment with 3% of lactic acid<br />concentration and 120 minutes of soaking time. The results of this study are used as material preparation<br />Biochemistry lab manual.</p><p> </p>

Post-Mortem Diagnosis of Hypoxia by Means of Brain Lactic Acid Concentration

1958 ◽  
Vol 192 (3) ◽  
pp. 577-580 ◽  
Author(s):  
Donald D. Van Fossan ◽  
Robert T. Clark
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Oxygen Deficiency ◽  
Postmortem Brain ◽  
Post Mortem ◽  
Lactic Acid Concentration ◽  
Altitude Exposure ◽  
Post Mortem Brain ◽  
Exposure Levels ◽  
The Brain

Simulated altitude exposure elevates the postmortem brain lactic acid concentration up to 98 mg/100 gm above controls depending on species used, duration, and intensity of exposure. The sharp difference in post-mortem brain lactic acid concentration between altitude exposed animals and controls remains demonstrable for the longest postmortem intervals studied (20 hr. in the dog, 30 hr. in the rabbit, and 6 hr. in the rat). Upon recovery from altitude exposure the brain lactic acid and/or precursors return toward pre-exposure levels in accordance with first order reaction kinetics during the first few minutes. The velocity constant is .32 and the half-life is 2.2 minutes. Elevated post-mortem brain lactic acid concentration is a constant finding in animals which were hypoxic at the time of death and appears to be a suitable criterion for establishing ante-mortem altitude exposure or other physiologically similar oxygen deficiency situations.

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