scholarly journals Kajian Karakteristik Fisikokimia dan Organoleptik Tepung Salak Sidimpuan (Salacca sumatrana)

2019 ◽  
Vol 8 (4) ◽  
pp. 256
Author(s):  
Ifmalinda Ifmalinda ◽  
Andasuryani Andasuryani ◽  
Husein Lubis
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Food Processing ◽  
Physicochemical Characteristics ◽  
Control Treatment ◽  
Thickness Variation ◽  
Sodium Metabisulfite ◽  
Slice Thickness ◽  
And Control

Zalacca Sidimpuan (Salacca sumatrana) is one of the salak fruit found in Indonesia. The characteristics of this type of zalacca have a distinctive shape, aroma and taste. During the harvest and overproduction, one of the efforts that can be done is to diversify food processing, namely retention. The handling in the process of shading will have an impact on the physicochemical properties of the resulting flour One of them is by giving immersion treatment and slice thickness variation. The purpose of this study was to examine the physicochemical characteristics of zalacca flour. The process of this research includes stripping the skin, separating fruit flesh with seeds, slicing with thickness (2 mm, 4 mm and 6 mm) and soaking with sodium metabisulfite concentration of 1.5 gr for 10 minutes, soaking with water and control (without soaking). The results showed that zalacca had a moisture content of 78%. Zalacca flour which has the highest water content of 11.945% in the control treatment (without immersion) 6 mm slice thickness. Salak flour which has the highest vitamin C level of 0.0585% in the control treatment (without soaking) the slice thickness is 2 mm. Zalacca flour has the highest percentage of fineness of flour 27,745% in the control treatment (without soaking) slice thickness of 2 mm. Zalacca flour which has the highest bulk density of 0.701 gr / ml on the soaking treatment of sodium metabisulfite slices thickness of 4 mm. Zalacca flour which has the highest hue of 57.9 ° on the treatment of soaking sodium metabisulfite slices thickness of 2 mm.

scholarly journals Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration

2008 ◽  
Vol 4 (7) ◽  
Author(s):  
Nyuk L Chin ◽  
Suit M Chan ◽  
Yus Aniza Yusof ◽  
Teong Guan Chuah ◽  
Rosnita A Talib
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Activity ◽  
Fruit Juice ◽  
Multiple Linear Regressions ◽  
Processing Industry ◽  
Juice Processing ◽  
Physical Composition ◽  
Linear Regressions

The properties of pummelo juice were studied by measuring its chemical and physical composition. Pummelo fruit juice was freeze-concentrated to a concentration varying from 10 to 50 °Brix for investigation at temperature ranging from 6 to 75 °C. The fresh pummelo juice compositions in terms of moisture content, ash, fat, protein, fibre, carbohydrates, and vitamin C are comparable to existing literature. The water activity, pH and acidity were predictable linearly by its concentration measured in °Brix. The density of pummelo juice was well-predicted using linear regressions with a single parameter (i.e., concentration), giving R2>0.983 and with a temperature at R2>0.921. The density of pummelo juice showed stronger dependence on its concentration than on the temperature. With multiple linear regressions, the density could be predicted by the equation, with an R2 of 0.9877. As such, these predictions are useful in the juice processing industry as densities variant by concentration and temperature are important during the pasteurization process.

scholarly journals Study of utilization three varieties of mango and concentration of apple vinegar towards physicochemical characteristics of mango chutney

2019 ◽  
Vol 1 (1) ◽  
pp. 4
Author(s):  
Muhammad Husa, Elfi Anis Saati Desiana Nuriza Putri
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Moisture Content ◽  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Soluble Solids ◽  
Crude Fiber ◽  
Color Intensity ◽  
Total Soluble Solids

Abstract. Chutney is a native Indian processed product, made from cuts of fruits or vegetables and nuts cooked in a sweet, sour and spice mixture. The quality requirements of chutney are influenced by the use of raw materials herbs and spices. The purpose of this study was to determine the response of three varieties of mango and its interaction with concentration of apple vinegar towards physicochemical characteristics of mango chutney. The experimental design of this study used a nested design with two factors. The first factor was three varieties of mango consisting of podang mango, gadung, and kweni and the second factor was the concentration of apple vinegar (5%: 10%: 15%).Parameters analyzed were moisture content, ash content, vitamin C, total soluble solids, total titrated acids, pH, crude fiber, antioxidant activity, color intensity, topicality and hedonic test (flavor, aroma, and appearance). The study showed that differences in mango varieties and apple vinegar concentration did not interact with moisture content, ash content, total soluble solids, total titrated acids, vitamin C, crude fiber, antioxidant activity, pH, color intensity, topicality and hedonic test. The differences in mango varieties significantly affected on water content, color intensity (L and a+), topicality, and hedonic test, whereas the difference of apple vinegar concentration had no significant effect on ash content, pH, total soluble solids, total titrated acids, vitamin C, crude fiber, and antioxidant activity. The optimum composition based on De Garmo test chutney made from gadung mango and 5% apple vinegar (G2C1) with moisture content 23,50 %, ash content 3,15 % vitamin C 0,10 %, total titrated acid 0,75 %, crude fiber 7,05 %, total soluble solids 4,60 ºbrix, ph 4,31 %, antioxidant activity 93,67 %, colour intensity: lightness (L) 36,13, redness (a+ ) 4,67 and yellowness ( b+) 10,00, Topicality 10,67 cm, and hedonic test : appearance 2,13 %, aroma 3,30 % and flavor 2,97 %.

scholarly journals Loss of Food Nutrients orchestrated by Cooking Pots: a common trend in developing world

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Uloma Onyeka ◽  
Obinna Ibeawchi
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Food Processing ◽  
Strong Impact ◽  
Common Trend ◽  
Hidden Hunger ◽  
Abundant Evidence ◽  
Micronutrient Malnutrition ◽  
Macro Nutrients ◽  
Previous Idea

AbstractThere is abundant evidence that cooking reduces the level of nutrients in foods, but the reductions are exacerbated by among other factors the type of cooking pot used. We conducted a research to determine the influence of various cooking pots on macro and micronutrients of cooked foods. Seven pots and five types of food stuffs were used for the study. The cooking pots used included unpitted aluminum, pitted aluminum, stainless steel, titanium, enamel coated, clay (earthen) and iron-cast while the food stuff were chosen from the major classes of food as to include tubers (yam), cereals (rice), fleshy (beef), vegetables (tomato) and legumes (cowpea). Cooking pot forged from titanium offered best (up to 87.7%) protection (retention) of micronutrients while pitted aluminum pot offered the least retention irrespective of the food sample cooked. Significant portions of food micro nutrients namely vitamin C, vitamin A and selenium were mostly affected compared with the macro nutrients. In the course of our investigations we observed that titanium and enamel coated cooking pots required less quantity of water to get food done. The use of less water to cook transmitted to low (69.67%) moisture content of food cooked in such pots compared to values as high as 76.89% when other pots were used. Food cooked with less water may impact better taste to food since the food is expected to be more nutrient-dense; having considerable lower moisture content. Our research evidenced that cooking pot can have a strong impact on people's morbidity since some pots can aggravate hidden hunger, that is, micronutrient malnutrition. Hidden hunger is a subtle enemy that drains away health and vitality unnoticed until it is too late to reverse. It is crucial to state here that our findings may have turned on its head the previous idea of using pressure pot to cook food. Pots that offered low-pressure cooking (80°C/0.48 bar) was found to preserve the most heat liable (vitamin C and volatiles) nutrients probably because of the lower water boiling temperature and reduced level of oxygen. Our conclusion and recommendation, therefore, is the use of titanium and enamel surface coated cooking pots which offered better protection of food micronutrients among other cooking pots tested. This is a piece of information that is quite vital and beneficial to food consumers, manufacturers of cook wares, operators and key players in the food processing industry.

scholarly journals Development and Shelflife Study of Papaya-Black Grape Blend Fruit Rollups

2019 ◽  
pp. 1-9
Author(s):  
V. Saranya ◽  
K. Uma Devi ◽  
W. Jessie Suneetha ◽  
B. Anila Kumari ◽  
K. B. Suneetha
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Room Temperature ◽  
Control Sample ◽  
Storage Period ◽  
Microbial Counts ◽  
Titrable Acidity ◽  
Control Cabinet ◽  
And Control ◽  
Β Carotene

The study aims to standardize papaya – black grape blend fruit rollups in proportions of 70:30, 60:40, 50:50 with experimental Ezidri food dehydrator and to compare them with 50:50 of control cabinet dryer rollups. Experimental Ezidri 50:50 ratio rollups were accepted by taste panel judges compared to other ratios and control sample. The results revealed that moisture content, TSS, thickness, pH, vitamin C, β – carotene, L*, a* and b* color values of fruit rollups decrease while, titrable acidity and microbial counts increase in storage period to 10 weeks at room temperature. It was concluded that Ezidri papaya – black grape sample showed superior qualities than control sample (cabinet) during storage.

scholarly journals Resistance of Listeria monocytogenes Biofilms to Sanitizing Agents in a Simulated Food Processing Environment

2006 ◽  
Vol 72 (12) ◽  
pp. 7711-7717 ◽  
Author(s):  
Y. Pan ◽  
F. Breidt ◽  
S. Kathariou
Keyword(s):  
Stainless Steel ◽  
Listeria Monocytogenes ◽  
Food Processing ◽  
Extracellular Polymeric Substances ◽  
Control Treatment ◽  
Daily Cycles ◽  
Sterile Plastic ◽  
And Control ◽  
Ammonium Compounds ◽  
Food Processing Environment

ABSTRACT The objective of this study was to evaluate the resistance of biofilms of Listeria monocytogenes to sanitizing agents under laboratory conditions simulating a food processing environment. Biofilms were initially formed on stainless steel and Teflon coupons using a five-strain mixture of L. monocytogenes. The coupons were then subjected to repeated 24-h daily cycles. Each cycle consisted of three sequential steps: (i) a brief (60 s) exposure of the coupons to a sanitizing agent (a mixture of peroxides) or saline as a control treatment, (ii) storage of the coupons in sterile plastic tubes without any nutrients or water for 15 h, (iii) and incubation of the coupons in diluted growth medium for 8 h. This regimen was repeated daily for up to 3 weeks and was designed to represent stresses encountered by bacteria in a food processing environment. The bacteria on the coupons were reduced in number during the first week of the simulated food processing (SFP) regimen, but then adapted to the stressful conditions and increased in number. Biofilms repeatedly exposed the peroxide sanitizer in the SFP regimen developed resistance to the peroxide sanitizer as well as other sanitizers (quaternary ammonium compounds and chlorine). Interestingly, cells that were removed from the biofilms on peroxide-treated and control coupons were not significantly different in their resistance to sanitizing agents. These data suggest that the resistance of the treated biofilms to sanitizing agents may be due to attributes of extracellular polymeric substances and is not an intrinsic attribute of the cells in the biofilm.

scholarly journals Physicochemical Characteristics of Malaysian Stingless Bee Honey from Trigona Species

2018 ◽  
Vol 17 (1) ◽  
Author(s):  
Fatima IJ ◽  
Mohd Hilmi AB ◽  
Salwani I ◽  
Lavaniya M
Keyword(s):  
Electrical Conductivity ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Content ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Stingless Bee ◽  
Apis Dorsata ◽  
Tualang Honey

The physicochemical properties of stingless bee honey are diverse according to origin of geographical or botanical and fruit or flower season. These factors result in production of honey with different colour, pH, ash and water content although the bee species is similar. To date, the physicochemical properties of honey from Malaysian Trigona species are unknown. Therefore, determination of physicochemical properties of honey from stingless bee is crucial for Malaysian researchers in order to analyse the purity of the honey. Five honey samples were used for the current study. Four samples were stingless bee honey from two of the most common domesticated Malaysian stingless bee species; Trigona thorasica and Trigona itama. Meanwhile, one sample was from Tualang honey. For stingless bee honey, the values for pH, moisture content, electrical conductivity, ash content and hydroxymethylfurfural (HMF) were 2.79±0.04 to 2.95±0.02, 28.3±0.68 to 33.7±0.51, 0.47±0.22 to 0.55±0.38, 0.132±0.03 to 0.532±0.83 and 0.080±0.16 to 3.42±1.03, respectively. The colour of stingless bee honey varies based on observation or absorbance assay. The study described the physicochemical properties derived from Malaysian bees of Trigona thorasica, Trigona itama, and Apis Dorsata.

scholarly journals Efek Color Retention Agent pada Mi Basah dengan Pewarna Alami Cabai Merah (Capsicum Annuum L.) pada Karakteristik Fisikokimia

2020 ◽  
Vol 26 (1) ◽  
pp. 105-112
Author(s):  
Alyarahma Nur Aisya ◽  
Siti Susanti ◽  
Bhakti Etza Setiani
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Characteristics ◽  
Magnesium Carbonate ◽  
Graphical Analysis ◽  
Natural Dyes ◽  
Significance Level ◽  
Color Retention ◽  
Randomized Design ◽  
Red Color

There are many innovations in wet noodle processing with color variations. One of wet noodle processing innovations is the use of natural dyes such as fruit or vegetable dyes. The essence of red chilies can be used as a natural dye for wet noodles. Natural dyes dissolve easily during the boiling process, therefore color retention agents can be added in the processing and expected to be able to retain the red color of chilies in wet noodles. This study aims to determine the effect of adding color retention agents on physicochemical characteristics, namely moisture content, color resistance, texture, and vitamin C content in wet noodles. The method used in this study was a completely randomized design (CRD) with 5 treatments of color retention agents each with 4 repetitions. The treatments applied were T0: without the addition of a color retention agent, T1: ascorbic acid (C6H8O6), T2: citric acid (C6H8O7), T3: magnesium hydroxide (Mg(OH2)), and T4: magnesium carbonate (MgCO3). The test results were analyzed using Analysis of Variance (ANOVA) and if there is a significant effect at the 5% significance level, then proceed with the Duncan Multiple Region Test to determine the differences between treatments. All data analyses were calculated by using a computer program SPSS 21.0 for windows. Data from the test for vitamin C content were analyzed using Microsoft Excel through graphical analysis. The results is addition of color retention agent treatment to wet noodles with natural dyes from chilies had a significant effect on the color resistance, moisture content, texture, and vitamin C content of wet noodles. T4 wet noodle is the best wet noodle treatment in maintaining the red color with the physical characteristics according to SNI.   Keywords: color retention agents, noodles, red chili

scholarly journals PENGARUH PENAMBAHAN MALTODEKSTRIN TERHADAP KARAKTERISTIK FISIKOKIMIA BUBUK TOMAT HASIL PENGERINGAN PEMBUSAAN (FOAM MAT DRYING)

Agrin ◽  
2019 ◽  
Vol 22 (1) ◽  
pp. 22
Author(s):  
Asri Widyasanti ◽  
Nur Alifa Septianti ◽  
Sarifah Nurjanah
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Absorption ◽  
Bulk Density ◽  
Total Yield ◽  
Ash Content ◽  
Absorption Index ◽  
Foam Density ◽  
Tomato Powder

Tomat termasuk komoditas tanaman yang banyak dijumpai di Indonesia, namun memiliki nilai ekonomiyang rendah dan mudah rusak. Salah satu usaha yang dapat dilakukan untuk mengatasi hal tersebut adalah denganmengolah tomat menjadi berbagai produk olahan salah satunya adalah pembuatan bubuk tomat. Pembuatan bubuksuatu bahan dapat dilakukan dengan metode pengeringan pembusaan. Penelitian bertujuan untuk mengetahuipengaruh penambahan maltodekstrin sebagai bahan pengisi terhadap karakteristik fisikokimia bubuk tomat yangdihasilkan. Metode yang digunakan dalam penelitian ini adalah eksperimental laboratorium dengan analisisdeskriptif. Perlakuan yang dicoba adalah penambahan maltodekstrin (10%, 15% dan 20% b/b), dengan tiga kaliulangan. Parameter yang diamati meliputi: rendemen, warna, laju pengeringan, dan karakteristik fisikokimia bubuktomat yang meliputi warna, kadar air, kadar abu, kelarutan, indeks penyerapan air, bulk density, foam density,kadar vitamin C, dan higroskopisitas. Hasil penelitian menunjukkan rata-rata kadar air awal campuran jus dan pulptomat hasil proses mixing adalah 82,68% (bb) hingga 94,9% (bb). Nilai kadar air bubuk tomat berkisar antara5,86% (bb) hingga 15,28% (bb). Pada penelitian ini hasil terbaik terdapat pada bubuk tomat dengan perlakuanpenambahan maltodekstrin 20% dengan hasil rendemen 15,29%; kadar air 5,86%; kadar abu 6,24%; foam density0,57 g/cm3; bulk density 0,77 g/cm3; kelarutan 95,23%; indeks penyerapan air 12,96%; tingkat higroskopisitas11,36%; kadar vitamin C 75,49 mg/100g. Karakteristik warna bubuk tomat pada perlakuan penambahanmaltodekstrin maupun kontrol menghasilkan warna kromatis merah.Kata kunci: bubuk tomat, maltodekstrin, pengeringan pembusaan, tomatABSTRACTTomato is one of plant commodities that easy to find in Indonesia, but it is easily damaged and has a loweconomic price. One of the alternative to solve the problem was performed by processing the fresh tomato intotomato powder. Tomato powder can made by foam mat drying method. The purpose of this study was to determinethe effect of maltodextrin addition as a filler material on physicochemical properties of tomato powder that madeby foam mat drying. This study conducted with laboratory experimental method with descriptive analysis. Therewere three repetitions that consisted of 3 treatments based on the maltodextrin addition (10%, 15% and 20% w/w).The observed parameters were total yield value, colour, drying rate, and physicochemical properties such ascolour, moisture content, ash content, solubility, water absorption index, bulk density, foam density, vitamin Ccontent, and hygroscopicity. The results showed that the average moisture content of tomato juice and pulp frommixing process was 82.68% (bb) to 94.9% (bb). The value of tomato powder water content ranges from 5.86%(bb) to 15.28% (bb). In this study, the best results were found in tomato powder with 20% maltodextrin additiontreatment with total yield of 15.29%; 5.86% moisture content; 6.24% ash content; foam density 0.57 g/cm3; bulkdensity 0.77 g/cm3; 95.23% solubility; water absorption index 12.62%; hygroscopicity 11.36%; vitamin C content75.49 mg/100g. All of maltodextrin additions and control treatments with and without maltodextrin were resultingred chromatic colour characteristic.Keywords: foam mat drying, maltodextrin, tomato, tomato powder

Perbandingan Efek Suplementasi Tablet Tambah Darah Dengan Dan Tanpa Vitamin C Terhadap Kadar Hemoglobin Pada Ibu Hamil Dengan Usiakehamilan 16-32 Minggu Di Desa Keniten Kecamatan Mojo Kabupaten Kediri

2017 ◽  
Vol 3 (1) ◽  
pp. 76
Author(s):  
Siti Asiyah ◽  
Dwi Estuning Rahayu ◽  
Wiranti Dwi Novita Isnaeni
Keyword(s):  
Treatment Group ◽  
Vitamin C ◽  
Gestational Age ◽  
Group Treatment ◽  
Sampling Technique ◽  
Hemoglobin Level ◽  
The Body ◽  
Control Group ◽  
Fetal Organ ◽  
And Control

The needed of Iron Tablet in pregnancy was increase than mother who not pregnant.  That  cause of  high metabolism at the pregnancy for formed of  fetal organ and energy. One of effort for prevent anemia in mother pregnant with giving the Iron tablet and vitamin c. The reason of  this research in 4 June – 11 July 2014 is for compare the effect of  iron tablet suplementation with and without vitamin C toward Hemoglobin level in mother pregnant With Gestational Age Of 16-32 Weeks In Desa Keniten Kecamatan Mojo Kabupaten Kediri. This research method using comparative analytical.  Research design type of Quasy Eksperiment that have treatment group and control group. Treatment group will giving by Iron tablet and 100 mg vitamin C, and control group just giving by iron tablet during 21 days. Population in this research are all of mother pregnant with Gestational Age Of 16-32 Weeks with Sampling technique is  cluster random sampling is 29 mother pregnant. Comparison analysis of  iron tablet suplementation effect with and without vitamin C toward Hemoglobin level in mother pregnant With Gestational Age Of 16-32 Weeks, data analysis using Mann Whitney U-test and the calculated U value (44,5) less than U-table (51). So there was difference of iron tablet suplementation effect with and without vitamin C toward Hemoglobin level in mother pregnant With Gestational Age Of 16-32 Weeks Therefore, the addition of vitamin C on iron intake is needed to increase the uptake of iron tablets. When the amount of iron uptake increases, the reserves of iron in the body will also increase, so as to prevent anemia in pregnant women; Keywords : Iron Tablet (Fe), Vitamin C, Hemoglobin level, Mother Pregnant

A cost-effective preventative approach to potentially save lives in the coronavirus pandemic, jointly using Vitamin D, Curcumin, and Vitamin C. Authors Bakare T A and Soar J S

2020 ◽  
Author(s):  
Jagjit S Soar
Keyword(s):  
Vitamin D ◽  
Vitamin C ◽  
Cost Effective ◽  
Risk Groups ◽  
The Elderly ◽  
Pharmaceutical Drugs ◽  
Over The Counter ◽  
Literature Searches ◽  
Pharmaceutical Agents ◽  
And Control

he current COVID-19 pandemic now believed to be based on the mutation of the SARS-CoV virus (first reported in 2002) to SARS-CoV-2 emerging in 2019, is naturally causing extreme worry and concern around the world with sometimes mixed and incoherent messages on how to deal with it. There is a plethora of information from previous epidemics caused by other coronaviruses such as severe acute respiratory syndrome, SARS (2002) and Middle East respiratory syndrome MERS (2012) from which we can extrapolate guidance on how to deal with the current pandemic. In the current absence of specific pharmaceutical agents, we propose assessing the extended tools that we already possess in our biological armoury to combat, prevent and control the spread of this virus. Using a set of precise criteria to locate such possible contenders, we conducted literature searches to find compounds that met these criteria. We have now reduced this to a shortlist of three agents that may be the best candidates. We propose vitamin C, vitamin D and Curcumin fit our criteria well. These compounds are widely available to the general public. They are available online and over-the-counter as supplements. Otherwise healthy individuals are safely able to self-administer these agents as a prophylactic to protect themselves and to enhance their immune response. This would be especially desirable for the elderly and at risk groups. These agents can also be used as adjunct therapy, particularly for those who may have early symptoms. This preventative therapy could be implemented whilst awaiting specific pharmaceutical drugs to emerge as a treatment for COVID-19. Our suggested compounds are a highly cost-effective way to potentially reduce the mortality that is regretfully mounting as a result of COVID-19 infection. The biological mode of action and the dosing of these compounds are summarised.

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