scholarly journals Performance Improvement of Fruit Ripeness Smart Label Based On Ammonium Molibdat Color Indicators

2020 ◽  
Vol 3 (2) ◽  
pp. 48-57
Author(s):  
Ade Iskandar ◽  
Indah Yuliasih ◽  
Endang Warsiki
Keyword(s):  
Color Change ◽  
Ammonium Molybdate ◽  
Indicator Solution ◽  
Color Changes ◽  
Time Period ◽  
Pre Treatment ◽  
Smart Label ◽  
Bubble Trapping ◽  
Color Indicator

Research in fruit ripeness indicator is still experiencing especially due to major difficulties of several fruits with no color changes in its skin when it is ripen. From the previous research, there was found that ammonium molybdate [(NH4) 6Mo7O24.4H2O] embedded in the polymer matrix could be used as an indicator label to detect the ripeness of climacteric fruits base on the color change from yellow to blue and then green. However, the performance label still needs to be developed further. The surface of the label was still poor due to air or bubble trapping inside the film. It was found that mixing H2O2 and molydate agent produced air or bubble thus in this research, a pre-treatment of film solution was done to chase away the air by storing and vacuuming the solution in cold temperature and time period of storage. A variety of film drying method was also carried out to find the best temperature of the oven to produce smooth surface of the film. The sensitivity of the label to ethylene gas was improved by adding more agent solution into the film. The best form of smart labels was produced using an oven at 40°C for 18 hours. The label composition was 100 mL distilled water, 3.5 g PVOH, 2 mL glycerol, and a color indicator solution (ammonium molybdate and hydrogen peroxide ratio of 1:10) at 4 mL. The molydate solution had to be stored for 3 days in temperature of 7oC before used. The label sensitivity was improved as low as 100 ppm of pure ethylene gas. Label application in a pack of avocados showed a relationship between label color changes and fruit quality degradation. The value of hue label on days 0 to 6 changed from yellow to greenish yellow, while on the 7th to the 10th day the color of the label was still in the same color as the day of 6th. Decreasing the quality of fruit during storage can be seen from the increase in the percentage of weight loss and hardness of fruit texture.

scholarly journals PENGARUH RESIN TERHADAP PERUBAHAN WARNA PADA CAT TEMBOK

2019 ◽  
Vol 5 (2) ◽  
pp. 132
Author(s):  
Nurlela Nurlela ◽  
Risnawati Risnawati
Keyword(s):  
Film Thickness ◽  
Vinyl Acetate ◽  
Polyvinyl Acetate ◽  
Color Change ◽  
Color Difference ◽  
Background Color ◽  
Color Changes ◽  
Synthetic Resins ◽  
Color Background

The Influence of Resin against the Change of Color on the Wall PaintThe quality of the paint is determined by the resin used. Synthetic resins for polymer paints are made by combining several monomers to achieve various characteristics. The incorporation of some monomers such as polyvinyl acetate resin, acrylic vinyl resin and acrylic styrene resin which act as a binder can affect the quality of the paint especially the color change. The purpose of this study is to find the color changes that occur on the wall paint by using Poly Styrene Acrylic , Poly Vinyl Acetate and Poly Vinyl Acrylic. From the results of the measurement of color difference, significant color change occurs in the Poly Vinyl Acetate (PVAc) + Poly Vinyl Acrylic (PVA) and Poly Styrene Acrylic (PSA). The results of the quality test of the three resins based on pH test, scrub test and viscosity test, PSA has better quality compared to PVA + PVAc and PVA resin. From the color difference measurement test, some things need to be considered, are temperature, film thickness, substrate color/background color and measurement conditions (measured in wet sample/in plate/dry surface) and test on resin added additive according to the type of each resin.Keywords: Paint, Resin, Color Changes, Poly Vinyl Acetate, Poly Styrene.ABSTRAK Kualitas dari cat sangat ditentukan oleh resin yang digunakan. Resin sintetis untuk cat berupa polimer yang dibuat dengan menggabung beberapa monomer untuk mencapai berbagai karakteristik. Penggabungan dari beberapa monomer seperti resin poli vinil asetat, resin vinil akrilik dan resin stirena akrilik yang berfungsi sebagai pengikat mampu mempengaruhi kualitas cat terutama dari perubahan warna. Tujuan dari penelitian ini adalah untuk mengetahui perubahan warna yang terjadi pada cat tembok dengan menggunakan Poli Stirena Akrilik, Poli Vinil asetat dan Poli Vinil Akrilik. Dari hasil pengukuran perbedaan warna, perubahan warna cukup signifikan terjadi pada resin Poli vinil Asetat (PVAc) + Poli Vinil Akrilik (PVA) dan resin  Poli Stirena Akrilik (PSA). Hasil uji Kualitas cat dari ketiga resin berdasarkan uji pH, uji scrub dan uji viscositas, PSA memiliki kualitas yang lebih baik dibandingkan dengan resin PVA+PVAc dan PVA. Dari pengujian pengukuran perbedaan warna, beberapa hal yang perlu di perhatikan, yaitu suhu, film thickness, warna substrat/background color dan kondisi pengukuran (diukur dalam keadaan wet sample/dalam bentuk plate/dry surface) dan pengujian terhadap resin yang ditambahkan zat aditif yang sesuai dengan tipe masing-masing resin tersebut.Kata Kunci: Cat, Resin, Perubahan Warna, Poli Vinil, Poli Stirena.

scholarly journals Changes of quality of rennets during storing

2012 ◽  
Vol 60 (6) ◽  
pp. 189-196
Author(s):  
Monika Kozelková ◽  
Miroslav Jůzl ◽  
Táňa Lužová ◽  
Květoslava Šustová ◽  
Aneta Bubeníčková
Keyword(s):  
Near Infrared ◽  
Color Change ◽  
Coagulation Time ◽  
Time Activity ◽  
Spectrophotometric Methods ◽  
Color Changes ◽  
Rennet Coagulation ◽  
Total Color Change ◽  
Instrumental Methods

This work deals about evaluation of qualitative parameters of rennets. During the six months storing of rennets were determined following qualitative parameters: pH, rennet coagulation time, activity (strange) of rennet and dose of rennet, and finally were used instrumental methods: Near infrared spectroscopy (NIR) for recognizing age of rennets and spectrophotometric methods of determining the color of rennets. The theory found in the references suggests, that the activity of rennet should decrease by an average of 1–2 % per month, but the results are showing, that are changing quality of rennets namely mostly activity (strange) of rennet, which was decreased by 33% per half year. In analysis of color of rennets weren’t observed major changes by the whole group. Some statistical differences were detected in the partial values L*a*b*, most advantageous were evaluation by rennet total color change during storage, which were higher than noticeable change in four samples. The least color changes (P > 0.05) were observed in microbial rennets, with no values observed (ΔEab < 2) that can be recognized even by the human eye when subjected to parallel comparison. It was found that the NIR analysis can be used to recognizing of rennets, which are different ages.

A Review of Drying Processes in the Production of Pumpkin Powder

2015 ◽  
Vol 11 (6) ◽  
pp. 789-799 ◽  
Author(s):  
Warawaran Roongruangsri ◽  
John E. Bronlund
Keyword(s):  
Future Research ◽  
Nutritional Values ◽  
Color Changes ◽  
Treatment Techniques ◽  
Pre Treatment ◽  
Local Companies ◽  
Pumpkin Powder ◽  
And Storage

Abstract Pumpkin is widely used as a valuable food source and is gaining the attention of healthcare consumers. Dried powdering pumpkin is an alternative way to increase the consumption. For these reasons, a sound knowledge of the processes for drying and powdering of pumpkin is needed. Therefore, the present review summarizes data from the literature and points out promising areas for further research. This review focused mainly on various processes of dried pumpkin powder, including pre-treatment techniques which can influence the quality of dried product. Impacts of drying and storage methods on quality changes were also revealed in dried pumpkin powder such as the loss of color, changes in texture or an off-flavor and decreases in carotenoids or other nutrients. Moreover, this review also collected the basic information about characterization of pumpkin fruit and also chemical characteristics and nutritional values of pumpkin. Finally, the review pointed out areas for future research to further elucidate the best methods of dried pumpkin powdering for the local companies.

scholarly journals Responses of Apples to Postharvest Jasmonate Treatments

1998 ◽  
Vol 123 (3) ◽  
pp. 421-425 ◽  
Author(s):  
Xuetong Fan ◽  
James P. Mattheis ◽  
John K. Fellman
Keyword(s):  
Color Change ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Maximum Effect ◽  
Minimum Concentration ◽  
Color Changes ◽  
Promotive Effect ◽  
Solids Content

The effect of exogenous methyl jasmonate (MJ) and jasmonic acid (JA) compared with the effect of ethephon on surface color and quality of `Golden Delicious' and `Fuji' apples (Malus ×domestica Borkh.) was studied. Treatments were applied by dipping fruit in water solutions of JA, MJ, or ethephon or by exposing fruit to MJ vapors. Response to MJ vapor treatment depended on fruit developmental stage, with the maximum effect occurring as fruit began to produce ethylene. MJ promoted color changes more effectively than JA. The promotive effect of JA increased with JA concentration. A minimum concentration of 0.1 mmol·L-1 JA was needed to promote significant color change within 15 d at 20 °C. JA at 1 or 10 mmol·L-1 promoted color change more effectively than 0.35 or 3.5 mmol·L-1 ethephon. The magnitude of JA-promoted responses decreased at lower temperatures. Treatments with 10 mmol·L-1 JA or 3.5 mmol·L-1 ethephon were phytotoxic. Treatments using JA at 1 or 10 mmol·L-1 in water promoted loss of fruit titratable acidity compared to controls. Firmness and soluble solids content were relatively unresponsive to JA treatments. Based on these results, using JA and MJ to promote degreening of apple fruit with minimal loss of other quality attributes appears feasible.

scholarly journals Effects of Chlorella sp. Additions on the Changes of Visceral Mass and Proximate Contents of Shellfish

2019 ◽  
Vol 7 (2) ◽  
pp. 79
Author(s):  
Clara Dhisa Sumunaring Ratna ◽  
Trijoko Trijoko
Keyword(s):  
Color Change ◽  
Food Preferences ◽  
Nutrient Content ◽  
Northern Coast ◽  
Visceral Mass ◽  
Color Changes ◽  
Chlorella Sp ◽  
Good Taste ◽  
High Nutrient

Shellfish, called as kerang in Indonesia, contains animal protein that’s popular, making it as and important fisheries and marine commodity. Supported by the good taste and high nutrient content in it. Paphia undulata or Kerang  Batik, Peryglipta reticulata or Kerang Kemiri, Meretrix meretrix or Kerang Tahu, and Codakia tigerina or Kerang Madu, are consumption shells from northern coast of Java. To improve the quality of shellfish, Chlorella added as shellfish food preferences. It supported by the high nutrient content in Chlorella sp. Shellfish kept for 15 days in a basket with a sand substrate and drainage from sea. Therefore, the water quality had been controlled for the changed of salinity and water temperature. Parameters used to see the improvement shellfish quality is the color changes on visceral mass and the changes of proximate content (moisture, protein, fat, carbohydrate and ash). This study proves the color changes on visceral mass and proximate content. The color change occurs on the visceral mass and the gills. The changes of viscerall mass occurs on kerang batik from white greyish to yellow while the more clearly gills occurs on kerang madu and kemiri. Meanwhile, the change of proximate shown by the increasing of protein and moisture on all the spesies while on the otherside the decreasing of carbohydrate and ash, but the increasing of fat only occurs on kerang batik and kerang madu. The higher proximate changes occur on kerang madu, where the ammount of moisture at 71,43 ± 0,03 %, the protein at 16,55 ± 0,02 %, the fat at 1,35 ± 0,04 %, the carbohydrate at 2,9 ± 0,03 %, and the ash at 8,09 ± 0,04 %. The conclusion of this research are kerang madu has the higher positive influences by addition of Chlorella, shown by the increasing of proximate contents and the clearly of gills. Keywords : addision of Chlorella sp., changes of visceral mass, proximate, shellfish

scholarly journals Pengembangan Label Pintar untuk Indikator Kesegaran Daging Sapi pada Kemasan

2018 ◽  
Vol 6 (2) ◽  
pp. 199
Author(s):  
Arjun Nurfawaidi ◽  
Bambang Kuswandi ◽  
Lestyo Wulandari
Keyword(s):  
Room Temperature ◽  
Color Change ◽  
Bromocresol Purple ◽  
Methyl Red ◽  
Ph Indicator ◽  
The Mean ◽  
Ph Increase ◽  
Smart Label ◽  
Imagej Software ◽  
Color Indicator

  Meat is a high nutritional food that rich of protein, fat, and sugar. Smart label has been applied as a beef freshness detector. Two types of pH indicator have been used i.e bromocresol purple (BCP) and methyl red (MR) as dual indicator freshness. The objective of this research was to determine the beef freshness using smart label at room temperature. The color change of the smart label was examined by imageJ software to determine the freshness degree using the mean RGB value. The beef was examined every 2 hours for pH and total volatile base (TVB-N) analysis during the 24 hours storage at room temperature. The result showed that color indicator will change according to the beef freshness, bromocresol purple turned from yellow to purple (mean RGB 171.465 ± 1.122) and methyl red turned from red to yellow (mean RGB 162.082 ± 1.315). The beef freshness at room temperature decreased as the pH increase from 5.61 to 6.23 along with the color change of smart label. Furthermore, the color would change when 0.022 %N of TVB-N has been reached. Therefore, the beef freshness can be determined by using smart label based on dual indicator of bromocresol purple and methyl red in room temperature.   Keywords: beef freshness, smart label, pH, TVB  

scholarly journals Acid Base Indicator from Shoot-Leaves Ethanol Extract of Pucuk Merah (Syzygium oleana)

2018 ◽  
Vol 2 (3) ◽  
pp. 139 ◽  
Author(s):  
Sukemi Sukemi ◽  
Usman Usman ◽  
Boyfanie Ivan Putra ◽  
Widya Purwati ◽  
Nindy Nur Rahmawati ◽  
...  
Keyword(s):  
Color Change ◽  
Ethanol Extract ◽  
Raw Material ◽  
Green Moss ◽  
Acid Base ◽  
Solution Ph ◽  
Indicator Solution ◽  
Color Changes ◽  
And Performance ◽  
Ph Range

Experiment on natural acid-base indicators is usually done by extracting the natural sources with certain solvent, testing the extract with acid, base and neutral solutions, observing the color changes, making conclusion and discharging the remaining extract at the end of the experiment. Production of long-lasting natural acid-base indicator is needed to reduce the discharged of chemicals excessively. This research was carried out to produce natural acid-base indicator from extract of shoot leaves of <em>Syzygium oleana</em> (SLS). The extraction was done by maceration technique using ethanol 95% for 13 h. The extract of SLS (SLS indicator solution) is then used to produce SLS indicator paper by soaking the filter paper in SLS indicator solution and followed by drying under shade. Both of the solution and paper indicators were tested for their color changes in pH solutions range of 1-13. Durability and performance of the indicator was investigated for 6 d. Absorbance of the indicator solution was measured under wavelength of 200-700 nm by using UV-Vis spectrophotometer. The results showed that, both of the indicators can be used as acid-base indicator; even it can be used to determine the pH range of solution. The color changes of SLS indicator in solution pH of 1-13 were pink-fade green-moss green-brown. Both of the indicators showed a good performance in their color change for 6 d of storage. Thus, the ethanol extract of SLS can be used as raw material to produce acid-base indicator.

scholarly journals Rancangan Kemasan dengan Indikator Warna untuk Deteksi Tingkat Kematangan Buah Alpukat

2020 ◽  
Vol 7 (2) ◽  
pp. 155-162
Author(s):  
Meika Wahyuni Azrita ◽  
Usman Ahmad ◽  
Emmy Darmawati
Keyword(s):  
Potassium Permanganate ◽  
Process Design ◽  
Ethylene Production ◽  
Color Change ◽  
Total Dissolved Solids ◽  
Ammonium Molybdate ◽  
Maturity Level ◽  
Ripening Process ◽  
Physicochemical Changes ◽  
Color Indicator

AbstractDetermining the ripeness levels of avocados is still having difficulties because the fruit does not change color when ripe. Smart labels based on color indicators of ammonium molybdate with potassium permanganate can be used to detect the maturity of avocados by detecting ethylene gas (C2H4) produced during the ripening process. This study aims to examine the physiological and physicochemical changes that occur in avocados during the ripening process, design packaging of color indicator labels to determine the level of maturity of avocados and changes in color indicators to the maturity level of avocados. Parameters measured were respiration rate and ethylene production, hardness, total dissolved solids and color change. The data obtained were tested using ANOVA and  Duncan's further test to obtain the best treatment. The best performance was obtained from label composed by 2 grams ammonium molibdat and 3 grams potassium permanganate because it has a good and even color gradation response to different level of ripeness by detecting the presence of ethylene in packaging.AbstrakPenentuan kematangan buah alpukat masih mengalami kesulitan karena buah tidak mengalami perubahan warna saat matang. Label cerdas berbasis indikator warna amonium molibdat  dengan kalium permanganat dapat digunakan untuk mendeteksi kematangan buah alpukat dengan mendeteksi gas etilen (C2H4) yang dihasilkan selama proses pematangan. Penelitian ini bertujuan untuk mengkaji perubahan fisiologi dan fisiko kimia yang terjadi pada buah alpukat selama proses pematangan, perancangan kemasan label indikator warna untuk mengetahui tingkat kematangan buah alpukat dan perubahan indikator warna terhadap tingkat kematangan buah alpukat. Parameter yang diukur adalah laju respirasi dan pembentukan etilen, kekerasan, total padatan terlarut dan uji warna. Data yang diperoleh diuji dengan ANOVA dan dilakukan uji lanjut Duncan untuk mendapatkan perlakuan terbaik. Kinerja terbaik diperoleh dari label yang disusun oleh 2 gram amonium molibdat dan 3 gram kalium permanganat karena memiliki respons gradasi warna yang baik dan merata terhadap tingkat kematangan yang berbeda dengan mendeteksi keberadaan etilen dalam kemasan.

scholarly journals Influence of Different Pigment Incorporation Methods on Color, Dimensional Stability, and Detail Reproduction of Silicones

2019 ◽  
Vol 13 (03) ◽  
pp. 399-404 ◽  
Author(s):  
Adhara Smith Nobrega ◽  
Estefania Marrega Malavazi ◽  
Clóvis Lamartine de Moraes Melo Neto ◽  
Isabela Caroline de Sousa Ervolino ◽  
Lisiane Cristina Bannwart ◽  
...  
Keyword(s):  
Conventional Method ◽  
Dimensional Stability ◽  
Quantitative Data ◽  
Color Change ◽  
Color Changes ◽  
Tukey Test ◽  
Aging Period ◽  
Mechanical Methods ◽  
Level Of Significance

Abstract Objective To analyze the influence of three pigment incorporation methods on color change, dimensional stability, and detail reproduction of the MDX4–4210 and A-2186 silicones. Materials and Methods The A-2186 and MDX4–4210 silicones were used for preparation of samples, with the incorporation of bronze, black and pink pigments, usingconventional, mechanical, and industrial incorporation methods. Samples were submitted to the initial readings of color (n = 10; 22-mm diameter × 2-mm thickness), detail reproduction, and dimensional stability (n = 10; 30-mm diameter × 3-mm thickness). Readings were also taken at the end of 252, 504 and 1,008 hours of aging cycles. Results Quantitative data were evaluated by ANOVA and Tukey test, with a level of significance of 5%. The mechanical and industrial methods caused smaller color changes of all samples compared with the conventional method (p < 0.05). In most cases, the mechanical and industrial methods caused less samples’ contraction than the conventional method after aging (p < 0.05). The color change values increased progressively in each aging period for all samples (p < 0.05). The contraction values increased progressively in each aging period for all samples (p < 0.05). In the qualitative analysis of detail reproduction, all samples presented full reproduction of the three grooves, with accurate angles, initially and after the aging periods. Conclusions The industrial and mechanical methods showed the best results for color and dimensional stability. Despite the statistical differences, all pigment incorporation methods generated acceptable dimensional and color changes of the MDX4-4210 and A-2186 silicones, regardless of the pigment and aging. In addition, the detail reproduction was satisfactory after aging periods in all cases of this study, showing the excellent quality of the A-2186 and MDX4–4210 silicones.

scholarly journals DAMPAK PEMBERIAN TEPUNG ECENG GONDOK (Eichhornia crassipes) DALAM PAKAN BUATAN BAGI PERUBAHAN WARNA DAN KELANGSUNGAN HIDUP IKAN MAS KOKI (Carassius auratus)

2017 ◽  
Vol 2 (2) ◽  
pp. 72
Author(s):  
Syahrizal Syahrizal ◽  
Muarofah Ghofur ◽  
Ardi Aljumrada
Keyword(s):  
Water Hyacinth ◽  
Carassius Auratus ◽  
Eichhornia Crassipes ◽  
Fish Community ◽  
Color Change ◽  
Genetic Material ◽  
Ornamental Fish ◽  
Color Changes ◽  
Color Quality

Efforts to improve the quality of ornamental fish other than manipulate its genetic material we can add supplements at pakannya containing pigments or dyes, so that it can increase the brilliance of the color quality of ornamental fish. One type of fish community of interest is a carp of the chef because of the prominence of the shape and colour of its body. The method of research done using Random Design is complete with 3 replicates IE A = without adding flour water hyacinth (control), B = addition of flour water hyacinth 100 g/Kg Feed, C = Artificial addition of flour 200 hyacinth g/Kg Feed Artificial and D = addition of flour water hyacinth 300 g/Kg Feed. From the results of research that has been done is obtained that addition of carotenoids that are derived from the flour water hyacinth (Eichhornia crassipes) on artificial feed gives influence on color change and the growth of Goldfish chef. Color change obtained for each treatment is A Treatment: 0.41, 1.18, B: C: and D: 1.34 1.65. The highest color changes occur in the treatment of D of 1.65. The absolute weights of the CARP growth chef every treatment is A: 29.31, B: 30.10, C: and D: 28.64 28.07 and highest in treatment B of 30.10 grams and the survival rate of 100%.Keywords : Water hyacinth, artificial feeding, carp cooksUsaha untuk meningkatkan kualitas dari ikan hias selain dari memanipulasi genetiknya kita dapat menambahkan bahan suplemen pada pakannya yang mengandung pigmen atau pewarna, sehingga dapat meningkatkan kecemerlangan kualitas warna ikan hias tersebut. Salah satu jenis ikan hias yang diminati masyarakat adalah ikan mas koki karena keunggulan bentuk dan warna tubuhnya. Metode penelitian yang dilakukan adalah menggunakan Rancangan Acak Lengkap dengan 3 ulangan yaitu A = tanpa penambahan tepung eceng gondok (kontrol),  B = Penambahan tepung eceng gondok 100 gram/Kg Pakan Buatan, C = Penambahan tepung eceng gondok 200 gram/Kg Pakan Buatan dan D = Penambahan tepung eceng gondok 300 gram/Kg Pakan Buatan. Dari hasil penelitian yang telah dilakukan didapatkan bahwa penambahan karotenoid yang berasal dari tepung eceng gondok (Eichhornia crassipes) pada pakan buatan memberikan pengaruh terhadap perubahan warna dan pertumbuhan ikan mas koki. Perubahan warna yang didapat tiap perlakuan adalah Perlakuan A : 0,41, B : 1,18, C : 1,34 dan D : 1,65. Perubahan warna tertinggi terdapat di perlakuan D sebesar 1,65. Pertumbuhan bobot mutlak ikan mas koki setiap perlakuan adalah A : 29,31, B : 30.10, C : 28,64, dan D :28,07 dan tertinggi di perlakuan B sebesar 30,10 gram dan tingkat kelangsungan hidup sebesar 100%.Kata Kunci : Enceng gondok, pakan buatan, ikan mas koki

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