scholarly journals CHARACTERISTIC OF CARBONATED DRINK WITH DIFFERENT TYPE OF RHIZOMES

2020 ◽  
Keyword(s):  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Total Dissolved Solids ◽  
Color Analysis ◽  
Color Intensity ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Significant Difference ◽  
Different Types ◽  
Carbonated Drink

This research aimed to study the characteristics of carbonated bir pletok with different types of rhizome composition. The research design used factorial randomized design with 1 factor, it’s the type of rhizome which comprised of javanese turmeric, cutcherry, and fingerroot. Carbonated bir pletok was analysed of total dissolved solids, color and sensory analysis. The total dissolved solids of Carbonated rhizome drinks range from 5.76 to 8.13 ˚brix. Color analysis showed no significant difference (p <0.05) on the level of brightness (L *) and the level of redness (a *). While the yellowish level (b *) showed a significant difference (p> 0.05) between rhizome drinks samples (javanese turmeric, cutcherry, and finger root) to the control. Brightness level (L *) ranges from 42,236-38,182. The redness level (a *) ranges from 55,212-59,135. The yellowish level (b *) ranges from 7,6323-21,586. The result of hedonic analysis showed fingerroot bir pletok rather liked. Hedonic characteristics of fingerroot bir pletok for color intensity, ginger aroma, bitter flavor, pungent flavor, carbonation and overall of 3.80, 3.93, 3.10, 3.16. dan 3.70 respectively. The results of descriptive analysis showed the treatment of javanese turmeric, cutcherry, and fingerroot were not significantly different from the control (p <0.05) on the carbonation parameters. While the parameters of color intensity, ginger aroma, bitter flavor, pungent flavor showed significant differences (p> 0.05).

scholarly journals Studi Pembuatan Minuman Serbuk Ekstrak Mawar Merah dengan Metode Foam Mat Drying

2020 ◽  
Vol 3 (1) ◽  
pp. 88
Author(s):  
Nisa Rahmawati ◽  
Elfi Anis Saati ◽  
Mochammad Wachid
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
National Standard ◽  
Color Intensity ◽  
Dissolved Solids ◽  
Sugar Addition ◽  
Different Types ◽  
Egg Albumen

Foam mat drying is a drying method that produced powder with better quality compared to conventional drying. The research aimed to analyze the effect of egg albumen concentration as a foaming agent and the addition of different types of sugar on red rose instant powder properties. Nested design by two factors with 3 replications was applied in this research. The first was concentration of egg albumen as the nest with 3 levels (6%, 8%, and 10%) and the second was the addition type of sugar as the nested part with 3 types (granulated sugar, corn sugar, and palm sugar). The results showed that the effect of concentration egg albumen significant (p< 0.05) on the water content, pH, total dissolved solids, anthocyanin levels, antioxidant activity, color intensity (L and a+) and appearance. The different types of sugar addition gave a significant effect (p<0.05) on water content, total dissolved solids, appearance, aroma, and taste. Water content and an ash content of red rose instant powder has been according to the Indonesian National Standard (SNI 01-4320-1996) instant powder drink. The best treatment proved by the concentration of 6% egg albumen and the addition of corn sugar with the value of moisture content of 2.46 %, an ash content of 0.42 %, solubility 86.47 %, water absorption 35.44 %, pH 4.11, total dissolved solid 10.2 ˚Brix, anthocyanin level 77.24 mg/L, antioxidant activity 69.82%, color intensity (L: 49.8 and a +: 36.4) and hedonic tests (appearance, aroma, and taste) of red rose instant powder were accepted by panelist.

Combination of Carbonated Aloe Vera Drink with Lemon Juice

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Jefrianta Demu Geri ◽  
Dewi Fortuna Ayu ◽  
Noviar Harun
Keyword(s):  
Vitamin C ◽  
Aloe Vera ◽  
Sweet Taste ◽  
Total Dissolved Solids ◽  
Lemon Juice ◽  
Dissolved Solids ◽  
Combination Treatments ◽  
Randomized Design ◽  
Yellow Color ◽  
Range Test

The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated aloe vera and 10% lemon juice), L2 (80% carbonated aloe vera and 20% lemon juice), L3 (70% carbonated aloe vera and 30% lemon juice), and L4 (60% carbonated aloe vera and 40% lemon juice). Data were statistically analyzed by using analysis of variance (ANOVA) and followed by duncan new multiple range test (DNMRT) at level 5%. The combination treatments of carbonated aloe vera drinks and lemon juice had a significant effect on acidity (pH), vitamin C, total dissolved solids, and descriptive and hedonic sensory assessment. The best treatment from the research was L3 (70% carbonated aloe vera and 30% lemon juice) with pH of 4.26, vitamin C of 19.97 mg, and total dissolved solids of 14.34°brix. The overall sensory test result preferred by panelists with descriptions of yellow color, lemon flavor, and had a slightly sweet taste.

scholarly journals The Production of Bioethanol from Rimau Gerga Lebong (Rgl) Orange Waste as an Alternative Energy

2018 ◽  
Vol 248 ◽  
pp. 04004
Author(s):  
Vike Darliyasi ◽  
Kurnia Herlina Dewi ◽  
Budiyanto
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alternative Energy ◽  
Block Design ◽  
Trichoderma Viride ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Fermentation Time ◽  
Ethanol Content ◽  
Significant Difference ◽  
Orange Waste

Bioethanol from Rimau Gerga Lebong (RGL) orange waste is one of the solution to overcome fuel oil problem. The aim of this research is to get the type of microorganisms and fermentation time that produce the highest ethanol from RGL orange waste. The research method used was Randomized Block Design (RBD) of two factors, namely type of microorganisms (Trichoderma viride, Saccharomyces cerevisiae, and Trichoderma viride + Saccharomyces cerevisiae) and fermentation time (3 days, 5 days, and 7 days. Within the three type of microorganisms with variations of fermentation time showed that the pH was able to carry out the fermentation process smoothly. The highest total dissolved solids were in the type of Trichoderma viride 3 days and 5 days, and the type of mix of microorganisms on the 3rd day. The highest ethanol content is in the type of Sachharomyces cerevisiae for 7 days. ANOVA result showed that the interaction between two treatments on the total dissolved solids experienced significant differences, so it continue with the DMRT test at a significant level of 0.5%. However, it is different from the results of ANOVA on ethanol content which showed that there were significant differences between ethanol content and types of microorganisms, but there was no significant difference on fermentation time

scholarly journals Comparative Effects of Different Types of Biochar on Physical Properties of Soil And Growth of Maize

2020 ◽  
Vol 7 (4) ◽  
pp. 55-62
Author(s):  
MUHAMMAD IQBAL ◽  
MUHAMMAD YASIR ◽  
ATIF JAVED ◽  
SARMAD TAUSIF
Keyword(s):  
Plant Height ◽  
Active Carbon ◽  
Control Plant ◽  
Aggregate Stability ◽  
Randomized Design ◽  
Significant Difference ◽  
Different Types ◽  
Wood Bark ◽  
Shoot Mass ◽  
Properties Of Soil

The current pot trial was conducted to estimate the impacts of different types of biochar on the growth and nutrients availability of maize (Zea mays) and their effects on the properties of soil. Treatments including four different feedstock based biochar i.e wheat straw, rice husk, corn cob and wood bark were applied to the soil in 10 kg pots @ 1.5% w/w. The experiment was carried out using complete randomized design (CRD). The crop was harvested after the plants have completed their vegetative growth. Physiological parameters of the crop (plant height, leaf area, chlorophyll content) were measured before harvesting while shoot mass (fresh and dry) and root mass (fresh and dry) were calculated after harvesting of the crop. The data showed a significant difference when compared with the control. Plant height was significantly increased from 140cm (control) to 159.9cm in T4 (wood bark biochar). Experimental soil was analyzed in the laboratory for NPK, water aggregate stability, organic matter and active carbon. Wet aggregate stability value of the soil was improved from 17.82% to 19.5%. Similarly soil active carbon was significantly improved from 259.33 ppm to 321.25 ppm. The data showed more significant results of wood bark biochar. Nutrient availability in the soil and plant nutrients uptake N (21.6%), P (31.25%) and K (45%) was increased as a results of biochar incorporation in the soil.

scholarly journals Penambahan Sari Lengkuas Merah (Alpinia purpurata) Dalam Edible Coating Pati Sagu Meranti Terhadap Sifat Kimia, Mikrobiologi dan Kesukaan Buah Tomat (Lycopersicum esculentum Mill)

2020 ◽  
Vol 12 (1) ◽  
pp. 1-8
Author(s):  
Dewi Fortuna Ayu ◽  
Raswen Efendi ◽  
Vonny Setiaries Johan ◽  
Lutfi Habibah
Keyword(s):  
Weight Loss ◽  
Total Dissolved Solids ◽  
Edible Coating ◽  
Lycopersicum Esculentum ◽  
Sago Starch ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Alpinia Purpurata

This research aim was to study the application of red galanga juice addition in meranti sago starch edible coating on chemical, microbiology, and hedonic properties of tomatoes during storage.  The study used a Completely Randomized Design (CRD) with 5 treatments and 3 replications so that 15 (fifteen) experimental units were obtained.  The treatments used were P0 (without addition of red galangal juice), P1 (1% addition of red galangal juice), P2 (3% addition of red galangal juice), P3 (5% addition of red galangal juice), and P4 (7 % addition of red galangal juice) in formulation of sago starch edible coating which applicated on tomatoes during 21 days storage.  The data obtained were statistically analyzed using Anova and DNMRT at a 5% level.  The results showed that the addition of red galangal juice significantly affected weight loss, total dissolved solids, hardness, total microbes, and hedonic organoleptic assessment of the tomato texture.  The addition of red galangal juice in edible coating didn’t significantly affect the organoleptic assessment of the tomato color.  The best treatment of this research was P4 which showed on tomatoes after 21 days storage that had 16.38% weight loss, 1.39 °Brix total dissolved solids, 5.83 kg/f hardness, 5.52 log CFU/g total microbes, and overall hedonic assessment of color was 2,70 (somewhat like), and 3.26 texture (somewhat like).

scholarly journals AUTONOMY OF TEACHER EDUCATORS TEACHING B.ED. COURSE IN DELHI

2021 ◽  
pp. 30-39
Author(s):  
Zaidi R.F ◽  
Khan W.A ◽  
Kumar R
Keyword(s):  
Teaching And Learning ◽  
Teacher Educators ◽  
Descriptive Analysis ◽  
Sampling Technique ◽  
Teacher Autonomy ◽  
Teaching Methodology ◽  
Significant Difference ◽  
Different Types ◽  
Test Of Significance ◽  
Gender Type

Purpose-Teacher autonomy is one of the important research topics and has got centre place in the field of teacher education. The main purpose of autonomy is to develop the ability to organize and direct their own teaching and learning inside and outside the classroom. Hence, the present study is an attempt to explore the Autonomy of teacher educators teaching in B.Ed. colleges in Delhi concerning their gender, type of institutions and subject of teaching. Methodology-Overall 100 teacher educators working in different types of B.Ed. colleges of Delhi were taken as sample by stratified random sampling technique. Teacher Autonomy scale (TAS) constructed by Pearson and Moomaw (2006) was used to collect data. The data was analyzed with the help of descriptive analysis and test of significance. Findings -The result showed that moderate level of autonomy was found among teacher educators and there was statistically a significant difference for type of institutions and no difference for gender and subject of teaching was found among teacher educators of Delhi. Significance- Teacher educators are teacher of teachers are mainly responsible to train teachers as autonomous teachers. To develop autonomy among perspective teachers, to make our teacher autonomous practitioner we should trained them in such a way that they have good chance of autonomous learning. It can only be possible if teacher educators have autonomous approach. Teacher educators autonomy should not be confined to the classroom but it also include curricular and research autonomy and teacher should have freedom to reflect and innovate to improve his teaching and learning process. KEY WORDS: Autonomy, Teacher educators, Government B.Ed. institutions, Self-financed B.Ed. institutions

scholarly journals Pengaruh Penambahan Natrium Benzoat dan Suhu Penyimpan Terhadap Mutu Minuman Herbal Cabe Jamu Cair

Rekayasa ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 77-81
Author(s):  
Millatul Ulya ◽  
Nadiyah Ferah Aronika ◽  
Khoirul Hidayat
Keyword(s):  
Analysis Of Variance ◽  
Sodium Benzoate ◽  
Storage Temperature ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Piper Retrofractum ◽  
And Storage

Minuman herbal cabe jamu cair merupakan inovasi produk baru yang masih perlu dikaji tentang metode pengawetannya. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan konsentrasi natrium benzoat dan suhu penyimpanan terhadap mutu minuman herbal cabe jamu cair. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan 2 faktor yaitu pengaruh konsentrasi natrium benzoat (0 ppm, 200 ppm, 300 ppm) dan suhu penyimpanan (35 dan 45 °C). Hasil analysis of variance menunjukkan konsentrasi natrium benzoat berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT), warna dan total mikroba. Suhu penyimpanan berpengaruh nyata (Pkurang dari 0,05) terhadap total padatan terlarut (TPT), warna, dan total mikroba. Interaksi antara konsentrasi natrium benzoat dan suhu penyimpanan berpengaruh nyata (P kurang dari 0,05) terhadap total padatan terlarut (TPT).Kata Kunci: Cabe jamu, natrium benzoat, suhu penyimpanan, mutuEffect of Sodium Benzonate Addition and Storage Temperature on Quality of Piper Retrofractum Vahl Liquid Herbal DrinkABSTRACTPiper retrofractum vahl liquid herbal drink is an innovation of new products need to research about the method. This research aims to determine the effect of sodium benzoate addition and storage temperature on quality of piper retrofractum vahl liquid herbal drink. The design used in this study was a completely randomized design (CRD) with 2 factors, namely the effect of sodium benzoate concentration (0 ppm, 200 ppm, 300 ppm) and storage temperature (35°C and 45°C). The results analysis of variance shows that the concentration of sodium benzoate has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. Storage temperature has a significant effect (P less than 0.05) on total dissolved solids (TDS), color and total microbes. The interaction between sodium benzoate concentration and storage temperature was a significant effect (P less than 0.05) to total dissolved solids (TDS).Keywords: piper retrofractum vahl, sodium benzoate, storage temperature, quality .

scholarly journals Investigation on Suitable Spat Collectiors and Culture Sites for Edible Oyster in the Coast of Bay of Bengal, Bangladesh

2021 ◽  
Vol 49 (2) ◽  
pp. 257-265
Author(s):  
Jakia Hasan ◽  
Md Mozzammel Hoque ◽  
Ahmed Fazley Rabbi ◽  
Shafiqur Rahman ◽  
Md Zulfikar Ali
Keyword(s):  
Bay Of Bengal ◽  
Suspended Solids ◽  
Total Suspended Solids ◽  
Oyster Shell ◽  
Total Dissolved Solids ◽  
Dissolved Solids ◽  
Oyster Culture ◽  
Significant Difference ◽  
Edible Oyster ◽  
Suitable Location

Potential spat collectors and suitable culture sites were investigated for the development of edible oyster culture from June to December 2019 at three study sites (Moheshkhali, the Jeti of Nuniarchora, and Sonadia) of Cox’s Bazar coast of Bangladesh. Four types of collectors such as oyster shell, earthen pot, kortal (windowpane oyster shell) and tiles were investigated. On site sampling of water quality parameters and number of spats on each collector were done at 15-days interval following standard methods. Results indicated insignificant difference (P > 0.05) in temperature, salinity, dissolved oxygen and pH, while significant difference (P < 0.05) in total dissolved solids, total suspended solids and Chl-a content of the water among the study locations. However, these parameters were in suitable range for growth and spawning of oyster. Results also indicated spat recruitment was significantly influenced by the types of collectors and study locations with significantly (P < 0.05) higher spat were recruited in Tiles. Tiles were also found to facilitate with an advantage of recycling of this collector. The location in interaction with polluting materials such as total dissolved solids and total suspended solids had a significant effect on spat recruitment rate and therefore, Sonadia was the most suitable location for spat recruitment. This study site can also be used as a suitable location for the development of oyster culture in the cost of Bay of Bengal, Bangladesh based on its environmental characteristics. Bangladesh J. Zool. 49 (2): 257-265, 2021

scholarly journals The effect of Red Paprika Extract (Capsicum Annuum) in Feed on the Color Intensity Level of Comet Fish (Carassius auratus)

2021 ◽  
pp. 37-45
Author(s):  
Kiki Haetami ◽  
Walim Lili ◽  
Roffi Grandiosa ◽  
Freddy Aditya Destiyantara
Keyword(s):  
Water Quality ◽  
Survival Rate ◽  
Quality Parameters ◽  
Intensity Level ◽  
Fish Feed ◽  
Observation Data ◽  
Color Intensity ◽  
Randomized Design ◽  
Significant Difference ◽  
Fish Survival

This study aims to analyze the effect of red paprika flour in fish feed to increase the color intensity of the Comet fish juvenile. The research method used a Complete Randomized Design experiment consist of four treatments and three replicates. The treatments consisted of various levels of addition red pepper extract, namely treatment A (0%), B (3%), C (5%) and D (7%). The investigation includes color intensity of the fish. Survival rate and water quality parameters data were also taken. The color observation data were analyzed using the Kruskal-Wallis analysis, if there was a significant difference, the Z test was performed. The results of this study indicated that the addition of 5% red paprika extract to the feed was the best treatment with an increase in the color intensity level of comet fish at 4.71. While the comet fish Survival Rate (SR) data in all treatments were observed to be 100% and the water quality during the maintenance period was in the optimal range and met the standards. The average temperature value was 24.7-26.4ºC, DO 5.6-5.8 mg/L and pH 6.67-7.53.

scholarly journals PEMANFAATAN HASIL HUTAN BUKAN KAYU SEBAGAI REMPAH TAMBAHAN PADA MINUMAN HERBAL JAHE INSTAN (Utilization of Non-Timber Forest Products as Additional Spices in Instant Ginger Herbal Drinks)

2020 ◽  
Vol 15 (1) ◽  
pp. 48-59
Author(s):  
Eni Suhesti ◽  
Hadinoto Hadinoto
Keyword(s):  
Water Content ◽  
Forest Products ◽  
Total Dissolved Solids ◽  
Ash Content ◽  
Dissolved Solids ◽  
Rating Data ◽  
Physical Quality ◽  
Hedonic Rating ◽  
Randomized Design

1) Measure the physical quality of instant ginger herbal drinks 2) Test the effect of the type of instant ginger drink on the consumer's hedonic rating. This research was conducted at the Laboratory of the Faculty of Forestry, Universitas Lancang Kuning using a completely randomized design with research factors of the types of spices added, namely without adding spices, adding cinnamon spices and lime, and adding spices of lemongrass and tamarind spices. Data on beverage quality consists of water content, ash content, and total dissolved solids. Whereas consumer hedonic rating data includes aroma, taste, thickness, color and overall preference. Data on beverage quality were analyzed descriptively and compared with SNI. Hedonic test data was analyzed using variance analysis, followed by Duncan is multiple comparison test. The results showed that the physical quality of instant jeu herbal drinks made without the addition of NTFPs as well as the addition of NTFPs consisting of water content, ash content and total dissolved solids still met SNI regarding the quality of traditional beverage powder. The type of concoction of instant ginger herbal drinks has a significant effect on the hedonic rating of color, aroma, thickness and overall preference (overall).

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