scholarly journals Analisis Kadar Vitamin C, Kalsium dan Posforus pada Cabai Rawit (Capsicum frustescens L.) Hasil Pengawetan

2018 ◽  
Vol 7 (4) ◽  
pp. 185
Author(s):  
Ida Nurjannah ◽  
Sri Mulyani Sabang ◽  
Afadil Afadil
Keyword(s):  
Vitamin C ◽  
Research Result ◽  
Chili Pepper ◽  
Calcium And Phosphorus ◽  
Cooling Technique

This study aimed to determine the levels of vitamin C, calcium and phosphorus of the preserved chili pepper. In this research, two preservation techniques were applied, cooling and drying. For analysis of vitamin C was used the iodometric method, the results obtained in the technique of cooling was 11.08 mg/100 g and the drying technique was 9.85 mg/100g. For calcium and phosphorus analysis was analyzed by using the spectrodirect instrument, research result obtained for calcium in the cooling technique was 20.00 mg/L and the drying technique was 12.33 mg/L while for phosphorus of the cooling technique was 27.66 mg/L and the drying technique was 55.16 mg/L.

scholarly journals IDENTIFIKASI KOMPONEN ISOFLAVONOID PADA BUAH BALANGKASUA (Lepisanthes alata (Blume) Leenh.)

2019 ◽  
Vol 44 (2) ◽  
pp. 205
Author(s):  
Susi Susi
Keyword(s):  
Vitamin C ◽  
Rural Areas ◽  
Research Result ◽  
Nutrient Content ◽  
Crude Fiber ◽  
Total Acid ◽  
Growth Area ◽  
Phytochemical Compounds ◽  
Low Levels ◽  
Peel Extract

Balangkasua (Lepisanthes alata (Blume) Leenh.) is one of the exotic fruit typical of South Kalimantan, there are two kinds are yellow and purple-peel. This exotic fruit is still relatively low levels of consumption, this is because the harvest period is very short, not yet commercially grown, the growth area is in rural areas that are generally difficult to reach by public. Though the content of the nutritional value and phytochemical compounds that can be utilized. This research was aimed to determine the nutrient content in the pulp and peel and identify isoflavonoid component in the methanol extract of peel, pulp and seeds of purple peel balangkasua. Research result showed that pulp balangkasua contain protein of 8.40%, crude fiber of 21.76%, total acid of 26.90 mg KOH / g as well as vitamin C of 41.50 mg / 100 g, whereas in peel has a protein content of 4.20%, crude fiber of 37.83%, total acid of 13.47% and vitamin C of 38 mg/100 g).  Balangkasua was detected contain isoflavonoid compound there were equol and daidzein in seed, pulp was contained genestein, equol and genistin, and in the peel extract was contained genestein.

Lean Production on Chili Pepper Supply Chain Using Value Stream Mapping

2018 ◽  
Vol 34 (2) ◽  
pp. 311-320
Author(s):  
Tomy Perdana ◽  
Fernianda Rahayu Hermiatin ◽  
Ajeng Sesy Nur Pratiwi ◽  
Tetep Ginanjar
Keyword(s):  
Supply Chain ◽  
Research Result ◽  
Chili Pepper ◽  
Value Stream Mapping ◽  
Chilli Pepper ◽  
Operation System ◽  
Waste Products ◽  
Value Stream ◽  
Efficiency And Effectiveness ◽  
Kanban System

In the globalization economic development, most of industries have been developing strategies to improve efficiency in their production processes. Meanwhile, chili pepper supply chain is still not aware about efficiency and effectiveness in its management. Most actors in chili pepper supply chain face several obstacles, i.e. losses, waste products, and inefficiency in delivery time. This research is focused on the development of chili pepper supply chain performance using Value Stream Mapping (VSM) analysis and aims to create a new key system to develop efficiency and effectiveness. VSM is used as an instrument to enhance comparative advantage in wildly industries. VSM in chili pepper involves operation system such as 6S, Volkswagen production system, visual workplace, quick changeover system, and Hiejunka Kanban system. Those techniques are applied to reduce waste in chili pepper supply chain. The research result shows that chilli pepper supply chain should explore the implementation of VSM.

scholarly journals KANDUNGAN PROTEIN KASAR, KALSIUM, DAN FOSFOR TEPUNG LIMBAH UDANG SEBAGAI BAHAN PAKAN YANG DIOLAH DENGAN ASAM ASETAT (CH3COOH)

ZOOTEC ◽  
2015 ◽  
Vol 35 (1) ◽  
pp. 1 ◽  
Author(s):  
Andre R.Y. Wowor ◽  
B. Bagau ◽  
I Untu ◽  
H Liwe
Keyword(s):  
Acetic Acid ◽  
Acid Solution ◽  
Protein Content ◽  
Crude Protein ◽  
Phosphorus Content ◽  
Research Result ◽  
Acetic Acid Solution ◽  
Shrimp Waste ◽  
Randomized Design ◽  
Calcium And Phosphorus

THE EFFECT OF UTILIZATION OF ACETIC ACID (CH3COOH) SOLUTION IN SHRIMP WASTE MEAL PROCESSING AS A FEED ON CRUDE PROTEIN, CALCIUM AND PHOSPHORUS CONTENT.An experiment was conducted to determine the effect of different level of acetic acid solution in the processing of shrimp waste meal. Shrimp waste material was in the form of leftover meat, skin, head, and other unutilized parts of shrimp. Research was arranged using Completely Randomized Design (CRD) with 4 treatments: A0 = distilled water without acetic acid solution, A1 = 5% acetic acid solution, A2 = 10% acetic acid solution, and A3 = 15% acetic acid solution. Each treatment was replicated 4 times. Tukey’s test was employed to analyze treatment differences. Variable measured were: crude protein, calcium, and phosphorus content of shrimp waste. Research result showed that acetic acid solution level significantly affect protein, calcium, and phosphorus content of shrimp waste. Crude protein content of A2 was significantly (P < 0.05) higher compared with A0, A1, and A3, but significantly (P < 0.05) reduced calcium and phosphorus content of shrimp waste meal at the higher level. It can be concluded that utilization of 10% acetic acid solution in shrimp waste meal processing gave the best result with protein content of 56,37%, calcium 2,98%, and phosphorus 0,98%. Keywords :Shrimp waste meal, Acetic acid solution, Protein, Calcium, Phosphorus    

scholarly journals Pengaru Suhu dan Umur Panen Terhadap Mutu Tauge (Phaseolus radiates) Selama Penyimpanan Dingin

2016 ◽  
Vol 1 (1) ◽  
pp. 1052-1058
Author(s):  
Cut Hospita Lisa ◽  
Bambang Soekarno Putra ◽  
Ichwana Ichwana
Keyword(s):  
Weight Loss ◽  
Vitamin C ◽  
Research Result ◽  
Soluble Solids ◽  
Coefficient Of Performance ◽  
Coolant Temperature ◽  
Extent Of Damage ◽  
Engine Coolant ◽  
Time Of Harvest ◽  
Bean Sprouts

Abstrak. Tauge kacang hijau yang sering kita konsumsi mengandung banyak gizi yang bermanfaat bagi tubuh kita, tapi termasuk jenis sayuran yang mudah rusak. Untuk meminimalisir tingkat kerusakan dilakukan percobaan menggunakan metode penyimpanan dengan jenis plastik pengemas Strech film dengan 3 variasi umur panen yaitu umur panen 3 hari, umur panen 5 hari dan umur panen 7 hari serta disimpan pada 3 variasi suhu ( 4°C, 7°C dan 30°C). Hasil penelitian diperoleh perlakuan terbaik tauge untuk parameter susut bobot, total padatan terlarut selama penyimpanan 10 hari terdapat pada suhu 7ᴼC variasi umur panen 3 hari dengan persentase susut bobot 15.80%, total padatan terlarut 10.2 % Brix, Vitamin C 1.76 mg, Kalsium 0,21 %, organoleptik warna 3,75, organoleptik aroma 3,55, organoleptik penerimaan keseluruhan 3,55. Hasil perhitungan Menghitung Coefficient Of Performance (COP) menunjukkan bahwa pada suhu 7ᴼC dengan nilai COP 2,45 paling tinggi nilainya dibandingkan suhu 4ᴼC dan energi yang dilepaskan atau beban pendinginan yang harus didinginkan oleh mesin pendingin pada suhu pendinginan 4ᴼC paling besar yaitu 236,6 kJ. Abstract. Mung bean sprouts are often we consume contain many nutrients that are beneficial to our bodies, but including the types of vegetables that are easily damaged. To minimize the extent of damage done experiments using the storage method with a type of plastic packaging Stretch films with 3 variations of harvesting are harvesting three days, harvesting age 5 days and time of harvest 7 days and stored at three variations of temperature (4 ° C, 7 ° C and 30 ° C). The research result was the best treatment parameters bean sprouts for weight loss, total soluble solids during storage of 10 days at a temperature of 7ᴼC variations are harvesting three days with weight loss percentage of 15.80%, amount dissolved solids 10.2% Brix, 1.76 mg Vitamin C, Calcium 0.21 %, 3.75 organoleptic color, aroma organoleptic 3.55, 3.55 organoleptic overall acceptance. The results of calculations Calculating Coefficient Of Performance (COP) show that at temperatures 7ᴼC with the highest value of 2.45 COP value than 4ᴼC temperature and the energy released or cooling load to be cooled by the engine coolant temperature cooling greatest 4ᴼC is 236.6 kJ ,  

scholarly journals Difference in the salivary pH before and after consumption of vitamin C lozenge on preclinical student of Faculty of Dentistry Universitas Padjadjaran

2010 ◽  
Vol 22 (2) ◽  
Author(s):  
Nirmala Trihasmana Sopannata ◽  
Edeh Roletta Haroen ◽  
Tuty Sutini Richata
Keyword(s):  
Standard Deviation ◽  
Vitamin C ◽  
Sampling Method ◽  
Research Result ◽  
Average Difference ◽  
Significant Difference ◽  
Salivary Ph ◽  
Before And After ◽  
The Difference ◽  
Paired T Test

Introduction: Vitamin C lozenge can increase pH saliva. Increasing saliva pH is cause saliva works as a buffer that can neutralize the acidity of vitamin C. The purpose of this research was to find  the difference saliva pH before and after sucking vitamin C tablet. Methods: The research was carried out with quasi-experiment, using purposive sampling method and Paired t Test. This research was conducted on 30 students of the Faculty of Dentistry of Padjadjaran University, ranging 18-23 years of age. The research was carried out by measuring salivary pH before and after sucking vitamin C tablet. Results: Research result indicates that the average difference of salivary pH after sucking vitamin C tablet is 0.42 with standard deviation ±0,189. From statistic results   T calc 12,282 > T table 2,05  Ho is rejected, H1 is accepted. Conclusion: The research conclusion shows that there is a significant difference on saliva pH before and after sucking  vitamin C tablet lozenge on preclinical student of Faculty of Dentistry Padjadjaran University.

scholarly journals KECERNAAN KALSIUM DAN FOSFOR RANSUM KOMPLIT BERBASIS TEBON JAGUNG PADA TERNAK SAPI PERANAKAN ONGOLE (PO)

ZOOTEC ◽  
2020 ◽  
Vol 40 (2) ◽  
pp. 401
Author(s):  
Asuela A. Koluod ◽  
C.L. Kaunang ◽  
R.V. Tuturoong ◽  
M.R. Waani
Keyword(s):  
Experimental Method ◽  
Research Result ◽  
T Test ◽  
Unequal Variance ◽  
Feed Digestibility ◽  
Calcium And Phosphorus

DIGESTIBILITY OF CALCIUM AND PHOSPHORUS COMPLETE FEED BASED ON CORN FORAGE IN ONGOLE CROSSBREED COWS. Research was conducted to evaluate digestibility of calcium and phoshorus ongole crossbreed cows based on Corn Forage. Fourteen cows were used in this experiment, one and a half to two years old by weight of one hundred eighty to two hundred and fifty kilograms. this research was using experimental method, the data were analyzed by T test (Unequal Variance Assumed). Consisting of two replications and seven treatments used. The treatment used was : Ra = 50% concentrate+ 50% corn forage, Rb = 50% concentrate+ 25% king grass + 25% corn forage. The variables measured were feed calcium and phosphorus consumption, calcium and phosphorus digestibility. The results of analysis T test showed that intake capacity of calcium significantly affected (P<0.05) between Ra (31.49 gram/animal/day) and Rb (31.02 gram/animal/day) while calcium digestibility of treatment Rb (84.92%) higher significantly than Ra (77.70%). The results of analysis T test showed that intake capacity of phosphorus Rb (31.45 gram/animal/day) significantly affected (P<0.01) than Ra (30.52 gram/animal/day) and phosphorus digestibility Rb (88.39%) significantly affected (P<0.01) than Ra (83.94%). Based on the research result can be concluded that the complete feed consisting of 50% concentrate, 25% king grass (Pennisetum purpupoides) dan 25% corn forage increase digestibility of calcium and phosphorus ongole crossbreed cows.Key Words: Ongole crossbreed cattle, complete feed, digestibility, calcium and phosphorus.

scholarly journals ALTERNATIF TEKNIK PASSIVE COOLING YANG EFISIEN PADA RUANG AUDITORIUM GEDUNG B UNIVERSITAS ‘AISYIYAH YOGYAKARTA

2018 ◽  
Vol 1 (1) ◽  
pp. 43-57
Author(s):  
Indah Pujiyanti
Keyword(s):  
Thermal Comfort ◽  
Air Temperature ◽  
Research Method ◽  
Research Result ◽  
Mass Effect ◽  
Passive Cooling ◽  
Research Model ◽  
Air Stream ◽  
Room Volume ◽  
Cooling Technique

Abstract: The title of this paper research result is “The Passive Cooling Alternatif Technique Which Is Efficient In Auditorium Room ‘Aisyiyah Yogyakarta University. The problem which is going to be discussed in this final assignment research is to find the passive cooling technique which is applicable and effective to thermal comfort aspect for auditorium room ‘Aisyiyah Yogyakarta University. The goal which is going to be achieved in this final assignment is to know the passive cooling technique which is applicableand effective to thermal comfort aspect for auditorium room ‘Aisyiyah Yogyakarta University.The research method is conducted by direct observation on sample. Then the research model is made according to observation result. Then, the research model was tested by ecotect software to measure the temperature made by each model. The data got from the measurement were analyzed for thermal quality.Based on the analysis result, it is known that temperature in auditorium room ‘Aisyiyah Yogyakarta University until 30 celcius and that is not recommendation for comfortable room. Passive cooling techniques which are applicable for auditorium room ‘Aisyiyah Yogyakarta University are ventilative cooling and mass effect cooling (single banked room). It is also known that the effective passive cooling technique is mix-ventilation type with ratio ventilation more than 1:6,79. It is also known that there is a relation between room volume percentages which is passed by air stream with its air temperature in the room.Keywords: passive cooling technique, applicable, effective, auditorium room, UNISA

VITAMIN C, CAROTENE, CALCIUM, AND PHOSPHORUS IN EXPRESSED VEGETABLE JUICE

1942 ◽  
Vol 7 (2) ◽  
pp. 140-143 ◽  
Author(s):  
M. E. PUFFER ◽  
W. F. HINMAN ◽  
H. CHARLEY ◽  
E. G. HALLIDAY
Keyword(s):  
Vitamin C ◽  
Vegetable Juice ◽  
Calcium And Phosphorus

scholarly journals Hama pada Cabai Merah

2018 ◽  
Vol 6 (02) ◽  
pp. 18
Author(s):  
Didi Budi Cahyono ◽  
Hasna Ahmad ◽  
A. R. Tolangara
Keyword(s):  
Research Method ◽  
Spodoptera Litura ◽  
Diversity Index ◽  
Locusta Migratoria ◽  
Research Result ◽  
Chili Pepper ◽  
Economic Aspect ◽  
Mole Cricket ◽  
Qualitative Descriptive ◽  
Locusta Migratoria Manilensis

AbstrakHama merupakan hewan yang merusak tanaman dan umumnya merugikan para petani dari segi ekonomi, maka manusia selalu akan memperhatikannya, guna meningkatkan hasil pertanian, jika tidak hasil panennya akan menurun. Adapun tujuan penelitian inim untuk mengetahui keanekaragaman jenis hama yang menyerang tanaman cabai merah. Metode penelitian ini bersifat deskriptif kualitatif, dengan menggunakan perhitungan indeks keanekaragaman jenis. Hasil penelitian menunjukkan bahwa Jenis hama yang ditemukan pada tanaman cabe merah terdiri dari jenis  Locusta migratoria manilensis, Gryllus mitratus, Grylloptalpa africana, Lycosa sp, Spodoptera litura L., Mycus percicae, Planococus citri, Aulocophora sp,  Epilachna argus. Populasi hama tertinggi adalah ulat grayak (Spodoptera litura L.) dan jenis yang memiliki populasi terendah yaitu orong-orong (Grylloptalpa africana). Keankaregaman jenis hama pada tanaman cabe merah memiliki nilai keragaman sebesar H’ = 1,825, maka dikategorikan keanekaragaman jenis sedang.Kata kunci: Jenis hama, Tanaman Cabe, Keanekaragaman jenis AbstractPest is a destructive animal for plants and is generally harming the farmers in terms of economic aspect. Thus, people always put their attention to it in order to increase the produce otherwise the harvest will be decreased. The research aimed to find out the diversity of pest type attacking chili pepper crop. The research method was qualitative descriptive using the calculation of diversity index. The research result indicates that the types of pest found in chili pepper crop were: Locusta migratoria manilensis, Gryllus mitratus, Grylloptalpa africana, Lycosa sp, Spodoptera litura L., Mycus percicae, Planococus citri, Aulocophora sp, and Epilachna argus. The highest population was taro caterpillar (Spodoptera litura L.) and the lowest was mole cricket (Grylloptalpa Africana). The diversity of pest in chili pepper has diversity value of H’ = 1.825 and it categorized as medium diversity.Keywords: Type of pest, Chili pepper, Type diversity

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