PHYSICAL AND CHEMICAL CHARACTERISTIC OF YOUNG COCONUT LEAVES (Cocos nucifera L.) AS TRADITIONAL PACKAGING

Traditional food is usually packed with natural packaging materials such as young coconut leaves (janur), but a little scientific information is available related to the packaging material. This study aimed to examine the physical and chemical characteristics of fresh and steamed janur (30 minutes steaming at 100 0 C). The physical and chemical properties of janur were expected to be the basis for the development of janur as an environmentally friendly packaging material. The results showed that fresh and steamed janur color was greenish-yellow and brownish-yellow. The fresh and steamed janur had a tensile strength 19.19 MPa and 30.62 MPa; water content 73.54% and 69.57%; and fat content 1.85% and 0.54%, respectively. After steaming, the microstructure of the cells became finer and irregular. The dominant fatty acid in fresh janur and steamed janur was palmitic acid (24.27%), and palmitoleic acid (38.56%), respectively. The treatment of steaming of janur influenced the physical and chemical characteristics of packaging materials.

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The Effect of Gelatin Addition from Various Fish Skin to the Physical and Chemical Properties of Chikuwa

Jurnal Ilmu Pangan dan Hasil Pertanian ◽

10.26877/jiphp.v3i1.3796 ◽

2019 ◽

Vol 3 (1) ◽

pp. 78

Author(s):

Muhammad Irvan

Keyword(s):

Protein Content ◽

Chemical Properties ◽

Gel Strength ◽

Chemical Characteristics ◽

Fish Scale ◽

Physical And Chemical Properties ◽

Physical And Chemical Characteristics ◽

Significant Difference ◽

Physical And Chemical ◽

And Chemical Properties

Chikuwa is one of Japanese traditional fishery food product that commonly made from potato starch, fish surimi, and some spices. To enhance Chikuwa physical and chemical properties especially in texture attribute and protein content, Gelatin can be added. Gelatin is a partial hydrolysis protein that usually added in food making process to improve the gumminess quality and the protein content. Gelatin can be derived from bone collagen, skin and fish scale. The purpose of this study is to analyze the effect of gelatin from various skin fish to the physical and chemical characteristics of Chikuwa. The research method used is experimental laboratories using a completely randomized design (CRD) with 3 replications. The data analysed with ANOVA and continued with BNJ analysis if there is a significant difference between the treatments. This research has divided into two stages. The first step aim is to make the gelatin from the skin of seabass, payus fish and tilapia with 3% concentrations. The second step is Chikuwa making added with gelatin. The parameters that observed are water content, protein content, white degree, gel strength, sensory attributes, folding, bite. The results showed that Chikuwa with the addition of gelatin from seabass, payus and tilapia skin are significantly different (p <0.05) due to the physical and chemical characteristics of Chikuwa. The best Chikuwa quality is Chikuwa with the addition of seabass gelatin, where the gelatin yield is 18.03 ± 0.68; the gelatin gel strength is 251.11 ± 1.08 bloom; the viscosity is 5.80 ± 0.15 cP; the gel Chikuwa sample strength is 954.54 ± 0.56 gcm and protein content is 22.01 ± 0.98%

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Investigation of the effect of depressor additives on the rheological properties of oil

The Journal of Almaty Technological University ◽

10.48184/2304-568x-2020-3-104-107 ◽

2021 ◽

pp. 104-107

Author(s):

A. Sh. Zainullina ◽

A. Zh. Arystan

Keyword(s):

Rheological Properties ◽

Pour Point ◽

Chemical Properties ◽

Oil Fields ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Physico Chemical ◽

Physical And Chemical ◽

Positive Effect

The article is devoted to the study of physico-chemical properties of oil fields Uzen, Kenkiyak, Martyshi and study the effect of depressor additives on the rheological properties of oil fields Uzen. The main analyses of oil were carried out, including the content of paraffins, viscosity, pour point. Depressor additives of brands were used during the research MR-1055/980, Deprop 4125, WX 161. It is established that the effect of depressor additives on oil has a positive effect on their physical and chemical characteristics.

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Various dosages of active powder of cassava improved sustainability of physical and chemical characteristics of Vertisol and Alfisol on dryland farming system

Tropical Drylands ◽

10.13057/tropdrylands/t030105 ◽

2019 ◽

Vol 3 (1) ◽

Author(s):

IN P SOETEDJO

Keyword(s):

Chemical Characteristic ◽

Farming System ◽

Soil Microbiology ◽

Organic Fertilizers ◽

Chemical Characteristics ◽

P Availability ◽

Total N ◽

Physical And Chemical Characteristics ◽

Dryland Farming ◽

Physical And Chemical

Abstract. Soetedjo IP. 2019. Various dosages of active powder of cassava improved sustainability of physical and chemical characteristics of Vertisol and Alfisol on dryland farming system. Trop Drylands 3: 29-33. Vertisol and Alfisol are two kinds of dominant soil in dryland farming system of East Nusa Tenggara and other areas with similar ecological conditions. However, both soils generally have a low content of some nutrients such as N, P, K, C organic, and are dominated by clay, high water saturated, and prone to Al, Fe, and Mn poisonings. Some studies reported that improvement practices by application of inorganic and organic fertilizers increased soil compaction and soil microbiology dormancy. An innovation product called active powder may improve soil microbiology activity and physical characteristics of soil, which might then improve the availability of soil nutrients. Research had been done to know the effect of various dosages of active powder to enhance the physical and chemical characteristic of Vertisol and Alfisol in dryland farming system in Kupang, East Nusa Tenggara. The research was a factorial treatment designed laid out in a Randomized Complete Block Design, and four replicates. The treatments employed were two types of soil (Vertisol and Alfisol) and various dosages of active powder (0, 100, 200, and 300 g ha-1). Parameters observed were subjected to ANOVA and was followed by a Least Significant Different Test at 0.05 level. Results of the research showed that dosage of active powder of 300 g ha-1 was able to improve number colony of soil bacteria, soil porosity, soil bulk density, total N, P availability, and K availability. Generally, the physical and chemical characteristic of Vertisol was better improved than Alfisol. The yield of mungbean was significantly affected by the dosage of the active powder of 200-300 g ha-1 in which yield of mungbean grown at Vertisol was higher than that at Alfisol.

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Optimization of Glyceryl Polyacrylate in Nanoemulgel of Mangosteen (Garcinia mangostana L.) Rind Fraction

Biomedical & Pharmacology Journal ◽

10.13005/bpj/2208 ◽

2021 ◽

Vol 14 (02) ◽

pp. 1051-1057

Author(s):

Ni Putu Ayu Dewi Wijayanti ◽

Putu Sanna Yustiantara ◽

I Wayan Agus Widiantara

Keyword(s):

Chemical Properties ◽

Percutaneous Penetration ◽

Gelling Agent ◽

Chemical Characteristics ◽

Garcinia Mangostana ◽

Physical And Chemical Characteristics ◽

Low Viscosity ◽

Physical And Chemical ◽

Active Substances ◽

Fruit Rind

The mangosteen fruit rind fraction positively contains flavonoids and polyphenols which can act as an antioxidant anti-inflammatory. The use of mangosteen rind fraction in topical preparations requires a good delivery system to support percutaneous penetration, one of which is nanoemulsion. The topical use of nanoemulsion has low viscosity and to increase the penetration of active compound, therefore it needs to be formulated into nanoemulgel preparations. In formulating nanoemulgel preparations, the optimum concentration of gelling agents is needed to obtain a nanoemulgel that meets the physical and chemical characteristics of the gel preparation. Therefore we need an optimization of glyceryl polyacrylate gelling agent in order to obtain a nanoemulgel with good characteristics. Nanoemulgel for mangosteen rind fraction was made in four formulas with gelling agent concentrations of glyceryl polyacrylate as much as 1% (F1), 2% (F2), 3% (F3), and 4% (F4). The nanoemulgel has been evaluated for its physical and chemical characteristics including organoleptic test, homogeneity, adhesion, viscosity, dispersibility, and pH. The active substance release test is carried out on a gel that meets the overall requirements for physical and chemical properties. The analysis showed that the F1 produced a nanoemulgel that met the physical and chemical characteristics of the semisolid preparations. Organoleptic of F1 isi semisolid form with yellow color and typically garcinia fruit rind fraction odor, homogen mixture, 1 ± 0.02s adhesion, 8340 ± 555 viscosity, 6.87 ± 0.39 cm2 spreadability, and 6.39 ± 0.01 pH. The results of the release of active substances showed that the F1 formula was able to release 49.9% of active substances in 10 minutes and within 480 minutes was able to release 96.54% of active substances with a total flux of 5.36 µg / cm2 minutes which fulfill the release requirement.Based on these results, it can be concluded that glyceryl polyacrylate with a concentration of 1% can produce good nanoemulgel.

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Physical and Chemical Characteristics of Teak (Tectona Grandis) Leaves as Food Packaging Material

Indonesian Food and Nutrition Progress ◽

10.22146/ifnp.46786 ◽

2021 ◽

Vol 17 (2) ◽

pp. 51

Author(s):

Swastika Dewi ◽

Supriyadi Supriyadi ◽

Umar Santoso

Keyword(s):

Fatty Acids ◽

Tensile Strength ◽

Fatty Acid ◽

Food Packaging ◽

Tectona Grandis ◽

Fat Content ◽

Packaging Material ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Physical And Chemical

Teak (Tectona grandis) leaves is commonly used as the packaging material of traditional food in Indonesia. This study aimed to determine the physical and chemical characteristics of teak leaves with various maturation stages to obtain information about the potency of teak leaves as active packaging material. The physical characteristics analysis including leaf color, thickness, and tensile strength, while chemical characteristics were moisture, fat content, fatty acid, and volatile profile. The results showed that the color, thickness, tensile strength, moisture, and fat content, were light green, 0.306±0.024 mm, 0.22±0.114 MPa, 74.93%, and 2.52% respectively for young teak leaves; while the mature has darker green, 0.388±0.001 mm, 0.36±0.163 MPa, 73.05%, and 2.54% respectively. The fatty acid profiles showed that young teak leaves contained 5 types of fatty acids, dominated by lignoceric acid; while mature teak leaves contained 9 types of fatty acids dominated by tricosanoic acid. The volatile components of young teak leaves e.g. acid and ester compounds, while the mature was dominated by acid and ether compounds. From the results, it is suggested that the use of teak leaves as active food packaging material can be scientifically justified.

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Physical and Chemical Characteristics of Depigmented Oven Dried Dehulled Millet Flours

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v6i8.1022-1029.1924 ◽

2018 ◽

Vol 6 (8) ◽

pp. 1022

Author(s):

Eunice Asheobin Adgidzi ◽

Jane Chinyelu Ani ◽

Roselina Karim ◽

Hasanah Mohd Ghazali

Keyword(s):

Citric Acid ◽

Chemical Properties ◽

Mesh Size ◽

Titratable Acidity ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Maximum Particle ◽

Physical And Chemical ◽

End Set ◽

Respective Solution

The physical and chemical characteristics oven dried millet flour from dehulled millet soaked in different media was studied. Depigmented oven dried dehulled millet flour was produced by soaking dehulled millet in different solutions; water, 1% NaCl, 1% Na2CO3, and 1% citric acid. All samples were soaked in their respective solution for 12h, dried in the oven at 60oC for 6h then milled into flour and sieved through 710µm mesh size. The physical properties of oven dried dehulled millet; colour had L* (whiteness value), a* (redness values), and b* (yellowness values) that differed significantly ranging from 66.74 to 84.21, 0.85 to 1.43, and 6.89 to 12.69 respectively. The minimum, mean and maximum particle size distributions of samples ranged from 9.53 to 23.41µm, 29.09 to 50.15µm and 59.46 to 176.01 µm respectively. Starch granules in micrographs of oven dried depigmented millet flours were irregular, compact and polygonally shaped. Gelatinization properties of oven dried millet flour; the onset temperature (To), peak temperature (Tp), end set temperature (Te) and enthalpy varied significantly ranging from 70.15 to 97.65 o C, 79.48 to 102.31 o C, 83.30 to 104.96 o C, and 6.70 to 28.41 (J/g) respectively. Chemical properties comprising of moisture, fats, ash, protein, crude fiber, pH, total titratable acidity, pH of soak solution, phytates and tannins varied significantly ranging from 10.19 to 10.88%, 4.27 to 4.61%, 0.71 to 1.19%, 7.25 to 8.67%, 1.00 to 1.08%, 4.35 to 8.45, 0.001 to 0.084%, 3.32 to 9.93, 0.60 to 0.62, 1.84 to 6.45mg/g and 3.06 to 6.68 mg/g respectively. Depigmenting dehulled millet by soaking in 1% Na2CO3 impaired the colour of sample ODMF2 while depigmenting dehulled millet grains by soaking in 1% citric acid solution for 12 h improved colour of sample ODMF1.

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The Physical and Chemical Characteristic of 3 Varietas of Germination Brown Rice (Mentik susu, Ciherang, and Pandan wangi)

Jurnal Gizi dan Pangan Soedirman ◽

10.20884/1.jgipas.2021.5.2.3898 ◽

2021 ◽

Vol 5 (2) ◽

pp. 63

Author(s):

Dwi Eva Nirmagustina

Keyword(s):

Brown Rice ◽

Chemical Characteristic ◽

Chemical Characteristics ◽

Germinated Brown Rice ◽

Rice Varieties ◽

Germination Time ◽

Physical And Chemical Characteristics ◽

Germination Process ◽

The Difference ◽

Physical And Chemical

Brown rice has physical and sensory characteristics that are less favorable despite its high content of nutrition and phytochemical. The germination process is one way to improve and increase the acceptance of brown rice. The objective research was to determine germination time and varieties of brown rice on the physical and chemical characteristics of germinated brown rice. The research was conducted in RAL with 2 factors, germination time (24, 48, and 72 hours) and rice varieties (Mentik susu, Ciherang, and Pandan wangi). The data obtained were processed with analysis of variance to determine the effect of treatment on the parameters tested. If the effect is significant, then to determine the difference between treatments, a Tukey test is performed. Germination time of 24, 48, and 72 hours affected the color, germination, weight, dimensions of lenght, width, and thickness, bulk density, hydration capacity and swelling of germinated brown rice var. Mentik susu, Ciherang, and Pandan wangi. Germination time of 24, 48, 72 hours affected the chemical composition of BCG var. Mentik susu, Ciherang, and Pandan wangi. Based on observations of the physical and chemical characteristics of BCG var. Mentik susu, Ciherang, and Pandan wangi, germination time of 48 hours is recommended to do the germination with germination time of 48 hours compared to germination time of 24 and 72 hours.

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