scholarly journals Physico-Chemical Characteristics of Ice Cream Made from Coconut Milk Cream and Kidney Nut Puree

2020 ◽  
Vol 3 (2) ◽  
pp. 151
Author(s):  
Sri Winarsih ◽  
Nilam Sitaresmi Cahyo ◽  
Sukardi Sukardi ◽  
Devi Dwi Siskawardani
Keyword(s):  
Block Design ◽  
Ice Cream ◽  
Coconut Milk ◽  
National Standards ◽  
Melting Time ◽  
Fishy Odor ◽  
Kidney Beans ◽  
Randomized Block Design ◽  
Physico Chemical ◽  
Optimum Formulation

Coconut milk cream is a vegetable fat to replace animal fat in making ice cream. coconut milk cream not having a fishy odor and is rich antioxidants. While kidney nut have the potential as an emulsifier and also rich antioxidants. the purpose of this study was to obtain an optimum formulation of coconut milk and kidney beans to produce ice cream with good characteristics. The study used a simple randomized block design that was repeated three times. The treatment are the proportion of coconut milk cream and kidney nut puree. the results of this study showed that ice cream have moisture 65.79 to 72.61%, 48.99% antioxidant activity, fat content was in accordance with Indonesian national standards (25.32%),overrun value (36.03%) and melting time (8.72 minutes).

scholarly journals The Addition Extract of Red Dragon Fruit (Hylocereus polyrhizus) Kefir and Aging Time on Ice Cream Made of Goat Milk

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Najiah Ahmad ◽  
Edhy Mirwandhono ◽  
Armyn Hakim Daulay ◽  
Tri Hesti Wahyuni ◽  
Hamdan
Keyword(s):  
Aging Time ◽  
Block Design ◽  
Goat Milk ◽  
Ice Cream ◽  
Melting Time ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
Department Faculty ◽  
Test Color

There is few people who like goat milk, that is why process of making goat milk into ice cream is needed. Therefore, a research has been done at Animal Production Laboratory of Husbandry Department, Faculty of Agriculture, University of North Sumatera, from April to May 2018. The design which used in this research is Randomized block design (RAK) with two factors: kefir concentration (P): (0%, 10%, 20%, 30%) and aging time (L): (6, 12, 18, 24 hours). Parameters which observed were overrun, melting time and organoleptic test (color, aroma, texture, taste). The results showed that the interaction between kefir concentration and aging time gave a significant effect to organoleptic result of flavor and did not give significant effect to overrun, melting time and organoleptic results (color, texture, taste). The concentration of  kefir had given significant effect to melting time and organoleptic results (color, aroma, texture, taste) and did not give significant effect to overrun result. The aging time gave a significant effect to overrun, melting time and organoleptic results (color, aroma, texture), and did not give a significant effect on organoleptic taste result. The best result was obtained in addition of kefir extract of red dragon fruit 30% with aging time aged 6 hours on ice cream made of goat milk.

scholarly journals PERBANDINGAN SARI KACANG KEDELAI DENGAN BUBUR UMBI BIT DAN KONSENTRASI SANTAN TERHADAP KARAKTERISTIK ES KRIM NABATI

2020 ◽  
Vol 7 (2) ◽  
pp. 57-64
Author(s):  
Nana Sutisna Achyadi ◽  
Hervelly
Keyword(s):  
Block Design ◽  
Fat Content ◽  
Coconut Milk ◽  
Melting Time ◽  
Primary Research ◽  
Soybean Milk ◽  
Organoleptic Test ◽  
Randomized Block Design ◽  
Two Stages ◽  
Texture Attributes

The purpose of this study was to determine the comparison of soybean milk with beetroot extract and concentrate of coconut milk on the characteristics of vegetable ice cream.This research method was conducted in two stages, namely preliminary research consist of analysis of total dissolved solids from the ratio of soybeans to water, namely (1: 4), (1: 6) and (1: 8). The primary research was carried out by using a 3x3 factorial system of randomized block design (RBD)/ Rancangan Acak Kelompok (RAK) with three repetitions. Factor (A) was comparison of soybean juice with beetroot porridge, consisting of 3 (three) levels a1 = 1: 1, a2 = 1: 2, a3 = 2: 1, and factor (B) was the use of coconut milk concentration, consisting of 3 (three ) level b1 = 18%, b2 = 20% and b3 = 22%. The results showed that the comparison of soybean milk with beetroot slurry influences fat content, overrun, melting time, and organoleptic tests including color, aroma and texture. Coconut milk concentration affects organoleptic test of texture attributes. The interaction between soybean juice comparison with beetroot extract and concentration of coconut milk on vegetable ice cream affected the organoleptic test of taste attributes but did not affect the fat content, protein content, overrun, melting time and organoleptic test of the color attributes, aroma and texture. The comparison of soybean juice with beetroot slurry influences fat content, overrun, melting time, and organoleptic tests including color, aroma and texture.

scholarly journals Effect of grated coconut and water ratio and commercial cheese starter percentage on characteristics of soft cheese made from coconut milk

2022 ◽  
Vol 951 (1) ◽  
pp. 012104
Author(s):  
D Yunita ◽  
D Mariska ◽  
S Rohaya ◽  
E Varizki ◽  
K Gkatzionis ◽  
...  
Keyword(s):  
Ph Value ◽  
Block Design ◽  
Starter Culture ◽  
Fat Content ◽  
Starter Cultures ◽  
Coconut Milk ◽  
Water Removal ◽  
Randomized Block Design ◽  
Soft Cheese ◽  
Optimum Formulation

Abstract The aim and objective of this research was to produce a soft cheese made from coconut milk and to examine the effect of grated coconut:water ratio (1:1, 1:2 and 1:3) and percentage of commercial cheese starter culture (1% and 1.5%) on its characteristics. The study was conducted using a factorial randomized block design. After two weeks of storage at 4°C, the cheeses (18 samples) were analysed for total lactic acid (LAB) counts, pH, and fat content. The lowest-fat coconut cheese was analysed for proximate and spreading ability. The results showed that the grated coconut:water ratio had a significant effect (P≣0.01) on the total LAB counts, pH value, and fat content of the cheese. The optimum formulation for soft cheese was selected based on the lowest pH (4.64) and fat content (42%) which was reached by using coconut and water 1:1. However, the spreading ability of this cheese could be improved by optimising the growth of starter cultures, water removal and adding stabilizers.

Physico-chemical and sensory interactions of arabica coffee genotypes in different water regimes

2021 ◽  
pp. 1-9
Author(s):  
D. S. Ferreira ◽  
J. F. T. do Amaral ◽  
L. L. Pereira ◽  
J. M. S. Ferreira ◽  
R. C. Guarçoni ◽  
...  
Keyword(s):  
Block Design ◽  
Data Set ◽  
Arabica Coffee ◽  
Water Regimes ◽  
Physical Chemical ◽  
Randomized Block Design ◽  
Physico Chemical ◽  
Sensory Interactions ◽  
Specialty Coffee ◽  
Low Altitude

Abstract The production of specialty coffee has several factors and parameters that are added up in the course of production, so that the quality is expressed in the act of consumption. Based on this scenario, this study included the analysis of ten genotypes of arabica coffee, the materials being subjected to irrigated and rainfed water regimes, in a low altitude region, to identify responses for sensory and physical–chemical quality. The genotypes were evaluated in a split-plot scheme with a randomized block design, with three replications. Arabica coffee fruits were harvested with 80% cherry seeds and processed by the wet method. Subsequently, the characteristics related to physical–chemical and sensory analyses were evaluated. The genotypes of the Paraíso group showed great variability for the physical–chemical and sensory variables for rainfed and irrigated regimes. The genotypes of the Catuaí group, however, showed less variability for sensory characteristics in both cultivation environments and for physical–chemical characteristics in the irrigated regime. In the sensorial data set, the genotypes Catuaí 144 CCF and Catuaí 144 SFC (when irrigated) and Paraíso H 419-3-3-7-16-2, Paraíso H 419-3-3-7-16-11 and Catucaí 24-137 (rainfed cultivation), are more favourable to the production of specialty coffee at low altitude.

Studies of variability on Physio-Chemical properties of Aonla (Emblica officinalis Gaertn) fruit

2016 ◽  
Vol 1 (01) ◽  
pp. 88-91
Author(s):  
Ram Kumar ◽  
M. M. Syamal ◽  
R. Chandra ◽  
Vishwanath .
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Block Design ◽  
Chemical Properties ◽  
Ascorbic Acid Content ◽  
Total Sugar ◽  
Emblica Officinalis ◽  
Randomized Block Design ◽  
Physico Chemical

The present investigation was conducted on different genotypes of aonla to assess the variability in physico- chemical properties of fruits. These plants were planted in the campus of Banaras Hindu University, Varanasi, U.P. The experiment was arranged in randomized block design with 12 treatments and 4 replications. The observations recorded during experiment showed that genotype 6 and 7 were found most superior, in terms of physico-chemical properties of fruits. The maximum pulp content (88.25%), pulp: stone ratio (8.24) and ascorbic acid content (679.25 mg/ 100g) was recorded in genotype 7. Whereas, highest TSS (12.18%), lowest acidity (1.80%) and maximum sugar (3.50%, 2.50% and 6.0% reducing, non-reducing and total sugar respectively) was found in genotype 6.

Effect of zinc enriched farm yard manures on yield of mung bean and Physico-Chemical Properties of soil

2018 ◽  
Author(s):  
N. R. Meena ◽  
M. K. Meena ◽  
K. K. Sharma ◽  
M. D. Meena
Keyword(s):  
Seed Yield ◽  
Block Design ◽  
Chemical Properties ◽  
Available N ◽  
Loamy Sand Soil ◽  
Randomized Block Design ◽  
Physico Chemical ◽  
Average Improvement ◽  
Enrichment Process ◽  
Extractable Zn

The aim of this study was to investigate the effect of zinc enriched Farm Yard Manures (FYM) on zinc deficient loamy sand soil and yield of mungbean[Vigna radiata (L.) Wilczek.]. Treatments consisted of 15 combinations of three levels of FYM i.e. F0 (no FYM), F1 (FYM @ 5 t ha-1) and F2 (FYM @ 10 t ha-1) and five treatments of enrichment i.e. Zn enrichment (EnZn1, EnZn2, and EnZn3) at three levels of Zn (2.5, 5.0 and 7.5 kg Zn ha-1) @ 500 kg ha-1 FYM and without enrichment (Zn0 and Zn1) at two levels of Zn (inorganic salts) i.e. 0 kg and 5 kg Zn ha-1, replicated thrice in factorial randomized block design (FRBD)during 2012. The enrichment process was started 50 days before their use in kharif season experiment on mung bean.The average improvement in seed yield of mungbean was 1179 kg ha-1. Zinc-enriched FYM and their straight application produced (10983kgha-1) 31.86 and 22.83% higher grain yield, respectively, relative to control Zn0 (8959kg ha-1).The yield was increased due to enrichment and it was achieved by 9.04 % over straight application of zinc. Zn uptake was recorded significantly higher under the EnZn2 (143.96 g ha-1) which was at par with EnZn3 (148.23 g ha-1) followed by EnZn1 (118.50 g ha-1) all these values are significantly higher than Zn0 (92.02 g ha-1).The average improvement in total uptake of Zn by mungbean was 48.71%higher due to zinc enriched FYM than the straight application of zinc. The application of zinc enriched FYM significantly increased available N, organic carbon andDTPA-extractable Zn with increasing the level of enrichment.The application of zinc enriched FYM had non-significant effect on bulk density, saturated hydraulic conductivity and moisture retention at 1/3 and 15 bar and CEC than control.Application of 2.5 kg Zn ha-1which wascomparable to enriched with FYM,in terms of higher seed yield of mungbean.

scholarly journals Berry-cluster thinning to reduce compactness of ‘Black Star’ table grapes

2017 ◽  
Vol 47 (4) ◽  
Author(s):  
Sergio Ruffo Roberto ◽  
Cesar Hideki Mashima ◽  
Ronan Carlos Colombo ◽  
Adriane Marinho de Assis ◽  
Renata Koyama ◽  
...  
Keyword(s):  
Statistical Model ◽  
Somatic Mutation ◽  
Block Design ◽  
Table Grape ◽  
Chemical Characteristics ◽  
Table Grapes ◽  
Randomized Block Design ◽  
Physico Chemical ◽  
Cluster Thinning ◽  
Loose Medium

ABSTRACT: The berry-cluster thinning technique was evaluated at different phenological times to prevent bunch compactness of ‘Black Star’ table grape, a new somatic mutation of ‘Brasil’ grape. The trial was carried out during 2012 and 2013 seaons in a vineyard situated in Marialva, PR, Brazil. Vines were trained in an overhead trellis system and spaced at 3x4m. The randomized block design was used as a statistical model with five replications and five treatments. The following treatments were evaluated: control; brushing prior to anthesis; and berry-cluster thinning at different times, when berries were 3-6, 7-10, or 11-15mm in diameter. The prevalence of bunch compactness was evaluated considering the levels: loose, medium loose, and dense bunches. The main physico-chemical characteristics of grapes and yield were also appraised. The data obtained were submitted to ANOVA, and toTukey’s test at 5% was applied. So, thinning is a mandatory practice to avoid bunch compactness of ‘Black Star’ grapes. The technique has to be performed, preferably, by means of brushing prior to anthesis, and the failure to accomplish this practice at this time, berry-cluster thinning when berries are 11-15mm in diameter can be used.

scholarly journals Nutrient Uptake and Physico : Chemical Properties of Soil Influenced by Organic and Inorganic Packages in Rice

2015 ◽  
Vol 3 (1) ◽  
pp. 80-84
Author(s):  
Dushyant Pandey ◽  
Shrikant Chitale ◽  
D Thakur
Keyword(s):  
Nutrient Uptake ◽  
Green Manure ◽  
Nutrient Management ◽  
Block Design ◽  
Rice Variety ◽  
Chemical Properties ◽  
Available Phosphorus ◽  
Randomized Block Design ◽  
Physico Chemical ◽  
Properties Of Soil

Field Study on Nutrient uptake and Physico – chemical properties of soil influenced by organic and inorganic packages in rice was carried out at Research Cum Instructional Farm IGKV., Raipur (C.G.) during kharif 2010 and 2011. The soil of experimental field was ‘Inceptisols’ (Matasi), which was low in nitrogen, medium in available phosphorus and potassium. The experiment was laid out in randomized block design with three replication. The treatments consisted of Basmati type rice variety viz. Kasturi Comprising organic, inorganic and integrated nutrient management. Treatment T1 (50% RDF + 50% N (CDM), T2 (100% N((1/3 rd each CDM +NC+CCR) T3 (100% N (1/3 rd each CDM + NC + CCR) + Green manure in rice), T4 100% N (1/3 rd each CDM + NC + CCR) +Deep summer ploughing), T5 (50% N(CDM)+RP+PSB+Azos.), T6 (100%N(1/3 rd each CDM+NC+CCR) + Azos.+ PSB) and T7 (100% RDF).among different nutrient management practiceshigher nutrient uptake in grain and straw were observed under treatment T7(100% RDF).followed by T1 (50% RDF + 50% N (CDM) an INM treatment.whereas water uptake was exceeding in100% N applied through 1/3 rd each CDM + NC + CCR + Green manure in rice. Bulk density, pH and EC were also exceeds in T7, except T6 (100% N CDM + NC + CCR + Azos + PSB) which has higher OC.

scholarly journals The effect of vermiwash and vermicompost produced from leaves of Azadirachta indica and Citrus aurantifolia on the growth parameters of celery through hydroponic system

2019 ◽  
Vol 3 (1) ◽  
pp. 11-16
Author(s):  
ABDULLAH ADIL ANSARI ◽  
HEERAWATTIE RAGHUBEER ◽  
SIRPAUL JAIKISHUN
Keyword(s):  
Azadirachta Indica ◽  
Growth Parameters ◽  
Block Design ◽  
Apium Graveolens ◽  
Hydroponic System ◽  
Citrus Aurantifolia ◽  
Randomized Block Design ◽  
Physico Chemical ◽  
Number Of Leaves ◽  
Hydroponic Systems

Abstract. Ansari AA, Raghubeer H, Jaikishun S. 2019. The effect of vermiwash and vermicompost produced from leaves of Azadirachta indica and Citrus aurantifolia on the growth parameters of celery through hydroponic system. Trop Drylands 3: 11-16. This research was designed to determine the physico-chemical composition of vermiwash and vermicompost produced from neem (Azadirachta indica) and lime (Citrus aurantifolia) and their influence on the growth parameters on celery (Apium graveolens) through hydroponic system. Plants were treated with six treatments-A (nutrient solution for hydroponic systems), B (vermiwash and vermicompost made from T1), C-control (water), D (vermiwash and vermicompost made from T2), E (vermiwash and vermicompost made from T3). All treatments were replicated six times in a complete randomized block design (CRBD). Results indicated that vermiwash and vermicompost when used in combination can be substituted for chemical hydroponic solution used in hydroponic systems. T2 had a significant effect on celery plant where it produced plants with greater heights and stem diameter. Maximum amount of sodium was seen in plants treated with F. Plants treated with T1 had the highest number of leaves and branches. This research will further enhance the need for hydroponic agriculture as it has less detrimental effect on the environment and produces greater yield and better quality of crops.

scholarly journals PHYSICO-CHEMICAL EVALUATION OF TOMATO HYBRID DERIVATIVES FOR PROCESSING SUITABILITY

2016 ◽  
Vol 4 (3) ◽  
pp. 131-145
Author(s):  
Fikreyohannes GedamuMihretu ◽  
M.N. Bhalekar
Keyword(s):  
Block Design ◽  
Titratable Acidity ◽  
Shape Index ◽  
Research Area ◽  
Soluble Solids ◽  
Chemical Evaluation ◽  
Randomized Block Design ◽  
Physico Chemical ◽  
Fruit Pericarp ◽  
Pericarp Thickness

Investigation was carried out to evaluate F5 and F6 generations of tomato hybrid derivatives for its physicochemical characters and its suitability for processing during spring-summer 2009/10 and 2010/11 at Vegetable Research area, Mahatma Phule Agricultural University, Rahuri.  F5 and F6 generations of two crosses (M-3-1 x H-24 and 87-2 x 18-1-1) and two standard checks (‘Bhagyashree’ and ‘Dhanashree’) were evaluated for processing suitability in randomized block design in three replications. There were significant differences in all the fruit physical characters studied. Significantly highest polar and equatorial diameters, shape index of fruit, pericarp thickness were recorded in both F5 and F6 generation. Biochemical composition and processing qualities of tomato genotypes in both F5 and F6 generations showed significant differences except fruit juice per cent in F6 generation. Major processing quality characters maximum recorded in F5 and F6 generations were: total soluble solids, 5.03 (T18) and 5.17oBrix (T27); titratable acidity 0.6 per cent (T13) and 0.68 per cent (T24); low pH, 4.07 (T21) and 4.07 (T6); maximum ascorbic acid, 36.27 (T26) and 32.93 (T32) mg/100 g; fruit total sugars, 3.72 per cent (T6) and 3.71 per cent (T26); maximum lycopene in T26 , which was 5.95 and 4.23 mg/100 g; β-carotene, was highest  in T32, 2.97 and 2.94 mg/100 g in F5 and F6 progenies.

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