scholarly journals PENGARUH LAMA PENYIMPANAN TERHADAP SIFAT FISIK DEDAK PADI

2019 ◽  
Vol 6 (3) ◽  
pp. 163
Author(s):  
Febrina Grace Ivonne Marbun ◽  
Rahmat Wiradimadja ◽  
Iman Hernaman
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Experimental Method ◽  
Rice Bran ◽  
Storage Time ◽  
Block Design ◽  
Physical Characteristics ◽  
Specific Density ◽  
Randomized Block Design

The study aimed to determine the effect of storage time on the physical characteristics of rice bran. The study was carried out by the experimental method using a randomized block design with 5 treatments and 4 replications. The treatments used were the length of storage, namely 0, 1, 2, 3, and 4 weeks. The variables observed were the physical properties of rice bran which included specific density, bulk density, and compact bulk density and moisture content. The collected data was analysis of variance (ANOVA) and continued with the Duncan’s test. The results showed that the storage time from week 0 to week 4 did not have a significant effect on the specific density, bulk density, and compact bulk density. The treatment of each other had a significant effect (P <0.05) increasing the rice bran moisture content. It was concluded that the length of storage increased the moisture content with the regression equation y = 1.0963X + 8.728 with R2 = 0.7602, r = 0.8719, but did not affect the physical characteristics of rice bran. Keywords: Density, Moisture Content, Physical Characteristics, Rice Bran, Storage Time

scholarly journals Bulk density and porosity of soils influenced by skidding operations in the Nkrankwanta Off-Forest Reserve of Ghana

2021 ◽  
Vol 8 (2) ◽  
pp. 1409-1415
Author(s):  
Ammal Abukari ◽  
Donkor Christian ◽  
Kwame Ochire-Boadu
Keyword(s):  
Physical Properties ◽  
Bulk Density ◽  
Block Design ◽  
Soil Surface ◽  
Soil Bulk Density ◽  
Soil Physical Properties ◽  
Soil Porosity ◽  
Forest Reserve ◽  
Randomized Block Design ◽  
Increasing Trends

 Heavy forest machinery used in skidding has the capacity to influence the physical properties of soils. These may possibly lead to an upsurge in soil disruption and compaction of the soil surface decreases forest soil fertilities. This study assesses the effects of skidding on some soil physical properties such as the soil bulk density and porosity in the Nkrankwanta off-forest reserve in Ghana. The treatments comprised of four traffic intensity levels (1, 5, 10, and 15 passes) of the Mercedes Benz skidder (MB) Trac 1800 and a slope of two levels (less than 20 % and greater than 20 %) in a completely randomized block design. In addition, porosity and soil bulk density were assessed at varied distances from the MB Trac 1800. Soil bulk density results showed increasing trends with traffic frequency. Soil bulk density measured in the undisturbed area was 0.64 g cm-3 and 0.56 g cm-3 at slopes of less than 20% and greater than 20%, respectively. On the skid trail, soil bulk density significantly increased with traffic frequency (p<0.05). However soil porosity declined. Soil porosity estimated in uninterrupted area was 59.10 % and 57.40 % at < 20% and > 20% slope, respectively. Soil porosity was significantly influenced via different skidder passes (p<0.05). The soil physical properties were not influenced by the steepness of the slope however acted together in the number of passes to influence soil porosity. The impacts of the skidder on soil physical properties were significantly apparent at distances of 2 m to each sideway of the skidding trail. In conclusion, distinct responsiveness ought to be considered throughout the operations of skidding to curtail unfriendly influences on soil physical properties in ground-base skidding.

scholarly journals Karakteristik Pengeringan dan Sifat Fisik Bubuk Jahe Merah Kering (Zingiber Officinale Var.rubrum) Dengan Variasi Ketebalan Irisan dan Suhu Pengeringan

2021 ◽  
Vol 9 (2) ◽  
pp. 148
Author(s):  
Ni luh Devi Widyanti ◽  
Ni Luh Yulianti ◽  
Yohanes Setiyo
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Bulk Density ◽  
Block Design ◽  
Zingiber Officinale ◽  
Slice Thickness ◽  
Powder Form ◽  
Randomized Block Design ◽  
Ginger Powder ◽  
Red Ginger

ABSTRAK Pengolahan jahe merah dalam bentuk bubuk merupakan salah satu cara untuk mengawetkan hasil panen jahe merah yang memiliki kadar air yang tinggi. Pengolahan jahe merah dalam bentuk bubuk perlu dilakukannya pengeringan pada bahan sehingga mampu mengeluarkan kandungan air yang terdapat pada bahan. Dalam pengeringan suatu bahan suhu dan ketebalan merupakan hal berpengaruh pada pengeringan. Tujuan dari penelitian ini yaitu untuk mengetahui karakteristik pengeringan, sifat fisik bubuk jahe merah serta perlakuan yang menghasilkan kualitas bubuk jahe kering yang paling baik dengan variasi suhu dan ketebalan irisan selama pengeringan. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor dan tiga kali ulangan. Faktor yang pertama yaitu suhu pengeringan 50oC, 60oC, dan 70oC dan faktor kedua yaitu ketebalan irisan jahe merah 1 mm, 3 mm, 5 mm. Parameter yang diamati yaitu kadar air, kerapatan curah, sudut curah, indeks keseragaman, dan laju penurunan kadar air jahe merah. Dari hasil penelitian menunjukkan bahwa interaksi antar perlakuan suhu dan ketebalan irisan memberikan pengaruh yang signifikan terhadap parameter kadar air, kerapatan curah, sudut curah, dan laju penurunan kadar air jahe merah. Selanjutnya perlakuan terbaik diperoleh pada perlakuan (N3S5) dari jahe merah yang dikeringkan dengan ketebalan irisan 3 mm yang dikeringkan dengan suhu 50oC dengan nilai kadar air 10,05% bb, kerapatan curah 790Kg/m3, sudut curah 43,34o. ABSTRACT  Processing red ginger in powder form is one way to preserve the red ginger crop, which has a high moisture content. Processing of red ginger in powder form requires drying of the material so it can remove the water content in the material. In drying a material, the temperature and thickness influence drying. The purpose of this study was to determine the drying characteristics, the physical properties of red ginger powder and the treatment that produced the best dry ginger powder quality with variations in temperature and slice thickness during drying. The design used in this study was a factorial randomized block design (RBD) with two factors and three replications. The first factor is the drying temperature of 50oC, 60oC, and 70oC and the second factor is the thickness of the red ginger slices 1 mm, 3 mm, 5 mm. The parameters observed were moisture content, bulk density, angle of bulk, uniformity index, and rate of reduction in water content of red ginger. The results showed that the interaction between the temperature treatments and the thickness of the slices had a significant effect on the parameters of moisture content, bulk density, angle of bulk, and the rate of reduction in water content of red ginger. The best treatment was obtained in treatment (N3S5) of dried red ginger with a thickness of 3 mm slices dried at a temperature of 50oC with a moisture content value of 10.05% bb, bulk density 790Kg/m3, angle of bulk 43.34o.

scholarly journals Physical Characteristics of Edible Film Gel Made under Various pH and Ratio of Casein and Tapioca

2014 ◽  
Vol 15 (1) ◽  
pp. 51
Author(s):  
Triana Lindriati ◽  
Yhulia Praptiningsih ◽  
Dwi Fatma Wijayanti
Keyword(s):  
Data Analysis ◽  
Moisture Content ◽  
Physical Properties ◽  
Block Design ◽  
Physical Characteristics ◽  
Edible Film ◽  
Tukey Test ◽  
Two Factors ◽  
Film Making

Gelation from casein and tapioca take place in the edible film making. An interaction of carbohydrate and protein in the formation of gel could be affect on the physical properties of edible film gel. An appropriate ratio of casein-tapioca and pH was expected to produce physical characteristics of edible film gel. The aims of this research were to know the influence of casein- tapioca ratio, pH and the interaction of casein-tapioca ratio and pH to produce edible film gel. The research was conducted by randomized completely block design with two factors. The first factor was casein-tapioca ratio (0:100; 20:80; 40:60; 60:40; 80:20; 100:0) and the second factor was pH (4; 7; 9). The parameter of observation were colour (lightness and chroma), moisture content, WHC, precipitation and viscosity of edible film gel. The data analysis uses minitab V.1.6 carried on Tukey test. The result shows that casein-tapioca ratio influenced on colour (lightness and chroma), moisture content, WHC, precipitation and viscosity of edible film gel. The treatment of pH influenced on colour (lightness and chroma), moisture content, WHC and precipitation of edible film gel. An interaction between the ratio of casein-tapioca and pH influenced on colour (lightness and chroma), moisture content, WHC and precipitation of edible film gel. Keywords: Edible film gel, interaction of carbohydrate-protein, physical characteristics  

scholarly journals PENGARUH KONSENTRASI STPP DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK PATI KIMPUL TERMODIFIKASI IKATAN SILANG

AGROINTEK ◽  
2020 ◽  
Vol 14 (2) ◽  
pp. 199-212
Author(s):  
Krisna Kharisma Suga ◽  
Nur Aini ◽  
Retno Setyawati
Keyword(s):  
Moisture Content ◽  
Calcium Oxalate ◽  
Amylose Content ◽  
Starch Content ◽  
Block Design ◽  
Physical Characteristics ◽  
Soaking Time ◽  
Swelling Power ◽  
Randomized Block Design ◽  
Paste Viscosity

Kimpul is one type of tubers that is high in carbohydrate content so it canbe used as a source of starch. Natural starch generally still has severaldisadvantages. One of method that can be done to overcome theseweaknesses is by modifying cross-linked starch. The objectives of thisstudy are: 1) to know the effect of STPP concentration on chemical andphysical characteristics of modified kimpul starch; 2) to know the effect ofsoaking time on chemical and physical characteristics of modified kimpulstarch; 3) to determine the best combination treatment between STPPconcentration and soaking time on the chemical and physicalcharacteristics of modified kimpul starches. This is an experimentalresearch with Randomized Block Design. The factors studied were theconcentration of sodium trypolyphosphate (1, 2 and 3%) and soaking time(60 and 90 minutes). The variables tested were moisture content, starchcontent, amylose content and calcium oxalate content, brightness, swellingpower, sollubility and its amylographic properties. The results showedthat both STPP concentration factors and soaking time affected themodified chemical and physical characteristics of kimpul starchcrosslinking methods. The chemical and physical characteristics of crossbonded modified kimpul starch increased with STPP concentration andsoaking time used. Modified kimpul starch using 3% STPP concentrationand 90 minutes soaking time had moisture content, starch content, amylosecontent, calcium oxalate content, brightness and high swelling power. Thebest modified kimpul starch is modified kimpul starch using 2% STPPconcentration and 60 minutes soaking time. It has a water content of7,88%, starch content of 63,13%, amylose content of 17,28%, oxalatecontent of 15,84 ppm, swelling power 15,79 g/g, sollubility 11,55%,brightness of 44.13, initial gelatinization temperature of 78,75oC, peakviscosity of 5152.5 cP, hot paste viscosity of 2310,4 cP, breakdownviscosity of 2815 cP, setback viscosity of 1563 cP and cold paste viscosityof 3873,5 cP

scholarly journals Pengaruh Frekuensi Pengolahan Tanah dan Pupuk Kompos terhadap Sifat Fisik Tanah dan Hasil Jagung

2019 ◽  
Vol 9 (2) ◽  
pp. 154
Author(s):  
I PUTU DHARMA ◽  
I NYOMAN PUJA
Keyword(s):  
Soil Moisture ◽  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Soil Moisture Content ◽  
Block Design ◽  
Soil Physical Properties ◽  
Soil Tillage ◽  
Corn Yield ◽  
No Tillage

The Effect of Soil Tillages Frequency and Compost Fertilizer on Soil Physical Properties and Corn Yields. The aims of this research is to determine of effect soil tillage frequency and compost fertilizer on soil physical properties and corn yields. The method was used a Randomized Block Design (RBD), factorial consisting of two factors, namely: Soil Tillages Frequency (T) consists of 3 levels, namely: T0 = no tillage; T1 = if one time and T2 = if twice. Compost Fertilizer (K) consists of 3 levels, namely: K0 = Without compost, K1 = 5 tons compost/ha and B2 = 10 tons compost/ha. Combination treatment into 9 treatments, namely T0K0 , T0K1, T0K2, T1K0, T1K1, T1K2, T2K0, T2K1, T2K2. and each treatment was repeated 3 times, so there were 27 research plots.The results showed that the soil tillage frequency and compost fertilizer had no significant effect on the soil physical properties and corn yields. Twice soil tillage frequency resulted bulk density, porosity, soil moisture content and dry corn yields respectively 1.01 g/cm3, 60.98%, 37.31% and 0.83 kg/m2, and not significant different compared with no tillage which is 1.03 g/cm3, 60.43%, 36.57% and 0.81 kg/m2. Addition of 10 tons compost/ha resulted bulk density, porosity, soil moisture content and dry corn yield respectively 0.99 g/cm3, 61.75%, 38.21% and 0.86 kg/m2, and not significant different compared with without compost fertilizer which is 1.06 g/cm3, 59.40%, 36.44% and 0.80 kg/m2.

scholarly journals UJI STABILITAS PENYIMPANAN IKAN PEPEREK (Leiognathus equulus) KERING DENGAN METODE PENGEMASAN YANG BERBEDA

2020 ◽  
Vol 3 (2) ◽  
pp. 178
Author(s):  
Rusnawati Rusnawati ◽  
Haslianti Haslianti ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Moisture Content ◽  
Storage Time ◽  
Block Design ◽  
Aluminum Foil ◽  
Plate Count ◽  
Aluminium Foil ◽  
Plastic Packaging ◽  
Total Plate Count ◽  
Randomized Block Design ◽  
Treatment Factor

ABSTRACT         The aim of this study was to determine the storage stability test of dried peperek fish (Leiognathus equulus) with different packaging methods. This study used a randomized block design (RBD) consisting of 2 treatment factors. The first treatment factor is PE plastic packaging (VO) and aluminum foil plastic packaging (V1). The second treatment factor is storage time which consists of 4 levels, namely H1 (1 day), H2 (7 days), H3 (14 days), and H4 (21 days). Test parameters include organoleptic tests (appearance, aroma, and texture), TPC, and moisture content. Based on the results, it showed that the effect of storage time of PE plastic packaging and aluminum foil plastic packaging on organoleptic tests is appearance V0T14 8.32, V1H1 6.64, aroma V0T14 8.36, V1H1  3.69, texture V0T14 8.52,  V1H1 4. while the best moisture content test results are found in V1H14 with the lowest value of 13.94% and lowest TPC content in V1H14 with the lowest value of 1.46x105. Keywords: fish peperek (leiognathuus equlus), Total Plate Count TPC, water content test, and organolepticABSTRAKPenelitian ini bertujuan untuk mengetahui uji stabilitas penyimpanan ikan peperek (Leiognathus equulus) kering dengan metode pengemasan yang berbeda. Penelitian ini menggunakan rancangan acak kelompok (RAK) yang terdiri dari 2 faktor perlakuan. Faktor perlakuan pertama yaitu kemasan plastik pe (VO) dan kemasan plastik aluminium foil (V1). Faktor perlakuan kedua adalah waktu penyimpanan yang terdiri dari 4 taraf yaitu H1 (1 hari), H2 (7 hari), H3 (14 hari) dan H4 (21 hari). Parameter uji meliputi Uji organoleptik (kenampakan, aroma, dan tekstur), TPC dan kadar air. Berdasarkan hasil penelitian, menunjukkan bahwa pengaruh lama penyimpanan kemasan plastik PE dan kemasan plastik aluminium foil terhadap uji organoleptik yaitu kenampakan V0T14 8.32, V1H1 6.64, aroma V0T14 8.36, V1H1  3.69 tekstur V0T14 8.52,  V1H1 4. sedangkan hasil uji kadar air  terbaik terdapat pada V1H14 dengan nilai terendah 13.94%, dan kandungan TPC terendah V1H14 dengan nilai terendah 1.46x105.Kata kunci: Ikan peperek (leiognathuus equlus), Total Plate Count TPC, uji kadar air, dan uji organoleptik

scholarly journals Karakteristik Fisiko Kimia dan Sensoris Burger Kerang Darah (Anadara granosa)

2018 ◽  
Vol 6 (2) ◽  
pp. 134-144
Author(s):  
Ervianti Ervianti ◽  
Herpandi Herpandi ◽  
Ace Baehaki
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sensory Analysis ◽  
Block Design ◽  
Ash Content ◽  
Physical Characteristics ◽  
Chemical Characteristics ◽  
Randomized Block Design ◽  
Blood Clam ◽  
Anadara Granosa

The purpose of this research was to physical characteristics, chemical characteristics and sensory analysis burger blood clam. The Research was conducted in January until March 2017. This research used a randomized block design (RBD) consisted of one-factor treatment with two replications. Factor treatment consist of combinations blood clam and threadfin breams surimi 90% : 0%, 70% : 20%, 50% : 40%, 30% : 60%. The variables observed were chemical characteristics (moisture content, ash, protein, fat, and carbohydrate), physical characteristics (elasticity), and sensory analysis on appearance, flavor, texture, color and taste. Result of this research showed difference combinations blood clam and threadfin breams surimi had significantly effect on moisture content (68.15%, 69.85%, 70.84%, 71.14%), ash content (2.75%, 2.47%, 2.1%, 1.9%), protein content (14.72%, 15.43%, 18.18%, 19.44%) and fat content (5.38%, 3.78%, 2.51%, 1.6%) and elasticity (30.66 gf, 35.73 gf, 40.06 gf, 41.73 gf), The result of sensory analysis had significantly effect on appearance, texture, colour and flavor. The best treatment from the physical and sensory analysis was treatment A3 with combination blood clam and threadfin breams surimi 30% : 60%.

Dynamics of the physical properties of soybean during storage under tropical condition

2019 ◽  
Author(s):  
D.M.C. Champathi Gunathilake ◽  
J. Bhat ◽  
I.R. Singh ◽  
K.A. Tharanga Kahandawala
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Storage Time ◽  
Seed Mass ◽  
Storage Period ◽  
Physical Property ◽  
Storage Conditions ◽  
Processing Conditions ◽  
Tropical Condition

This research study was carried out for 16 weeks to evaluate the effect of ambient storage conditions on the physical properties of soybean. Two soybean varieties named Pb-1 and PM-13 were used for the experiment. The hardness, bulk density, moisture content and thousand seed mass changed significantly within the storage period (P less than 0.05). Hardness and bulk density of seeds increased with time while thousand seed mass and moisture content decreased with storage time in both varieties. The ‘L’ and ‘a’ color values were not changed significantly with storage time however, the ‘b’ color values were significantly altered with storage time in both varieties. Seed physical property changers are directly affected to its processing conditions such as grading, separation, drying and grinding. Therefore, soybean processing conditions and processing power requirements required to be altered accordingly.

Effect of carboxymethyl cellulose on the physicochemical and sensory properties of bread enriched with rice bran

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 322-328
Author(s):  
C. Harsono ◽  
C.Y. Trisnawati ◽  
I. Srianta ◽  
Y. Marsono
Keyword(s):  
Moisture Content ◽  
Research Design ◽  
Rice Bran ◽  
Carboxymethyl Cellulose ◽  
Specific Volume ◽  
Block Design ◽  
Sensory Properties ◽  
Randomized Block Design ◽  
Innovative Products

Bread enriched with rice bran is one of the innovative products of bread. The addition of 10% of rice bran into bread will reduce the specific volume of bread and result in the texture of bread enriched with rice bran being harder. Texture and volume development problems in the making of bread enriched with rice bran can be improved by adding Carboxymethyl Cellulose (CMC). The research aimed to observe the effect of CMC concentration on the physicochemical and sensory properties of bread enriched with rice bran. The research design was a Randomized Block Design consisting of one factor which was the CMC concentration with five levels, 0%, 0.5%, 1%, 1.5%, and 2% with five replications. The results showed that increasing CMC concentration decreased moisture content in bread enriched with rice bran, increased specific volume, decreased hardness, increased springiness, increased cohesiveness, increased preference sensory properties ease to bite, softness, and moistness. The best treatment was 2% CMC addition. Bread enriched with rice bran with 2% CMC concentration has moisture content 41.79%, specific volume 3.61 cm3 /g, hardness 326.93 g, springiness 0.95 mm, cohesiveness 0.67, preference for ease of bite 5.52 (slightly preferred), preference for softness 5.24 (slightly preferred), and preference for moistness 5.02 (slightly preferred).

Measuring the Thermo-Technical Parameters of Autoclaved Aerated Concrete

2016 ◽  
Vol 824 ◽  
pp. 100-107 ◽  
Author(s):  
Alena Struhárová
Keyword(s):  
Thermal Conductivity ◽  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Capillary Absorption ◽  
Measuring Device ◽  
Technical Parameters ◽  
Autoclaved Aerated Concrete ◽  
Aerated Concrete ◽  
Technical Properties

Bulk density and moisture content are factors that significantly affect the physical properties of autoclaved aerated concrete (AAC) including thermal conductivity and other thermo-technical characteristics. This article shows the results of measurements of compressive strength, capillary absorption, water absorption and porosity of AAC (ash on fluidized fly ash) at different bulk density and also the results of thermal conductivity of AAC at different bulk density and variable moisture content of the material. The thermo-technical properties were measured using the Isomet 2104, a portable measuring device. Acquired results demonstrate dependence of physical properties including thermal conductivity of AAC on bulk density and moisture content. The reliability and accuracy of the method of measuring was also shown.

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