scholarly journals ANALISIS KANDUNGAN ENZIM DIASTASE PADA MADU SINGKONG HASIL PROSES VACUUM EVAPORATION DAN VACUUM COOLING

2021 ◽  
Vol 8 (2) ◽  
pp. 34-37
Author(s):  
Anang Lastriyanto ◽  
Silvi Astri Cahyani
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Research Method ◽  
Reduction Process ◽  
Vacuum Evaporation ◽  
Evaporation Process ◽  
Vacuum Cooling ◽  
Sample Testing ◽  
Lower Temperature ◽  
Minor Content

Honey that has a moisture content above 22% should be done moisture reduction process. reduction of water content is done so that honey does not undergo fermentation and has a longer shelf life. One of the ways that can be used to reduce water content in honey is evaporation. Evaporation is of converting some of the water content in the material into steam by utilizing temperatures close to the boiling point of water. However, the minor content of honey, such as the diastase enzyme, is very sensitive to high temperatures. Therefore, vacuum evaporation is used so that the process uses a lower temperature to minimize the damage to the diastase enzyme. The research method was carried out in 3 stages, namely sampling, evaporation process, and sample testing. The results of this study indicate that the process of vacuum evaporation and vacuum cooling can change the proximate content of cassava honey to comply with SNI.

scholarly journals Chemical properties of dadih from Tanjung Bonai Regency, Tanah Datar District, West Sumatera, Indonesia

2021 ◽  
Vol 888 (1) ◽  
pp. 012051
Author(s):  
S N Aritonang ◽  
E Roza ◽  
Yetmaneli ◽  
A Sandra
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Water Content ◽  
Research Method ◽  
Nutritional Value ◽  
Room Temperature ◽  
Chemical Properties ◽  
Buffalo Milk ◽  
Banana Leaves ◽  
Descriptive Method

Abstract Dadih derive from buffalo milk which is put into a bamboo tube and covered with banana leaves or plastic and then fermented at room temperature for 1-2 days until it forms lumps. This study aims to determine the nutritional value content (protein, fat, moisture content, pH and acidity). The research method is descriptive method and laboratory analysis. The sample used as material for this research is dadih from 5 farmers in Tajung Bonai Regency, Tanah Datar Regency. The results showed that the protein content for Dadihs ranged from 5.08-7.08%, fat content 5.57-8.09%, water content 72.38-78.74%, pH 4.4-4.9 and acidity 1.26-1.51%. From this research, it is concluded that the Tanjung Bonai Dadih has good nutritional value.

Production of grape pekmez by Ohmic heating-assisted vacuum evaporation

2021 ◽  
pp. 108201322199161
Author(s):  
Merve Tuçe Tunç ◽  
Arda Akdoğan ◽  
Cemalettin Baltacı ◽  
Zeliha Kaya ◽  
Halil İbrahim Odabaş
Keyword(s):  
Energy Efficiency ◽  
Energy Consumption ◽  
Ohmic Heating ◽  
Vacuum Evaporation ◽  
Voltage Gradient ◽  
Evaporation Process ◽  
Significant Difference ◽  
Total Process ◽  
Energy Consumptions ◽  
Voltage Gradients

Pekmez is a concentrated syrup-like food conventionally produced by vacuum evaporation process from sugar-rich fruits. In this study, the applicability of grape pekmez production by ohmic heating assisted vacuum evaporation (ΩVE) method was investigated. Conventional vacuum evaporation (CVE) and ΩVE methods were compared in terms of physicochemical properties, HMF (5-hydroxymethylfurfural) contents, rheological properties, and energy consumptions. ΩVE was run at four different voltage gradients (17.5, 20, 22.5, and 25 V/cm). Total process times for grape pekmez production were determined as 57, 28.5, 32, 39, and 50 minutes for CVE, ΩVE (25 V/cm), ΩVE (22.5 V/cm), ΩVE (20 V/cm) and ΩVE (17.5 V/cm), respectively. Energy consumption of CVE method was higher than ΩVE method for all voltage gradients. Energy efficiency increased as the voltage gradient increased. There was no significant difference between CVE and ΩVE methods for HMF contents. The results show that the ΩVE method could be an alternative to the CVE process for grape pekmez production.

scholarly journals KARAKTERISTIK DAN SKRINING FITOKIMIA EKSTRAK ETANOL 70% BATANG KEPUH (Sterculia foetida L.)

Jurnal Kimia ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 22
Author(s):  
N. P. S. E. Cahyani ◽  
J. Susiarni ◽  
K. C.S. Dewi ◽  
N. L.P. Melyandari ◽  
K. W.A. Putra ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Ethanol Extract ◽  
Phytochemical Screening ◽  
Residual Solvent ◽  
Solvent Content ◽  
Residual Content ◽  
Ethanol Level ◽  
Anti Inflammatory

Kepuh (Sterculia foetida L) is a type of kapok plant that has been scientifically proven to have activity as an anti-inflammatory and analgesic. 70% ethanol extract of stem stem is obtained by maceration using 70% ethanol. Examination of the characteristics of 70% ethanol extract of kepuh stem included organoleptic, of moisture content and determination of residual solvent content. Phytochemical screening of 70% ethanol extract of kepuh bark includes: alkaloid, flavonoid, saponin, tannin , polyphenol, and examination of glycosides. The results of the examination of the characteristics of 70% ethanol extract of kepuh stem obtained water content of 8.66 ± 0.748%, the residual content of the solvent had a 0 (zero) ethanol level. The results of phytochemical screening showed 70% ethanol extract of stem stem containing steroid compounds, triterpenoids, flavonoids, saponins, tannins and polyphenols. The identification using UV-Vis spectrophotometry produced ? 212, the absorbance was 1.8601 and ? 284, the absorbance was 0.42186.

Characterization of Shear Strength and Interface Friction of Organic Soil

2020 ◽  
Vol 857 ◽  
pp. 203-211
Author(s):  
Majid Hamed ◽  
Waleed S. Sidik ◽  
Hanifi Canakci ◽  
Fatih Celik ◽  
Romel N. Georgees
Keyword(s):  
Shear Stress ◽  
Shear Strength ◽  
Internal Friction ◽  
Moisture Content ◽  
Water Content ◽  
Friction Angle ◽  
Structural Materials ◽  
Organic Soil ◽  
Internal Friction Angle ◽  
Interface Friction

This study was undertaken to investigate some specific problems that limit a safe design and construction of structures on problematic soils. An experimental study was carried out to examine the influence of loading rate and moisture content on shear strength of organic soil. Influece of moisture content on interface friction between organic soil and structural materials was also attempted. A commonly used soil in Iraq was prepared at varying moisture contents of 39%, 57% and 75%. The experimental results showed that the increase in water content will decrease the shear stress and the internal friction angle. An increase of the shearing rate was found to decrease the shear stress and internal friction angle for all percetanges of water contents. Further, direct shear tests were carried out to detect the interface shear stress behavior between organic soil and structural materials. The results revealed that the increase in water content was shown to have significant negetavie effects on the interface internal friction and angle shear strength.

Analytical solution for soil water redistribution during evaporation process

2013 ◽  
Vol 68 (12) ◽  
pp. 2545-2551 ◽  
Author(s):  
Jidong Teng ◽  
Noriyuki Yasufuku ◽  
Qiang Liu ◽  
Shiyu Liu
Keyword(s):  
Analytical Solution ◽  
Water Content ◽  
Soil Water ◽  
Exponential Function ◽  
Experimental Result ◽  
Water Evaporation ◽  
Evaporation Process ◽  
Climate Control ◽  
Water Redistribution ◽  
Control Apparatus

Simulating the dynamics of soil water content and modeling soil water evaporation are critical for many environmental and agricultural strategies. The present study aims to develop an analytical solution to simulate soil water redistribution during the evaporation process. This analytical solution was derived utilizing an exponential function to describe the relation of hydraulic conductivity and water content on pressure head. The solution was obtained based on the initial condition of saturation and an exponential function to model the change of surface water content. Also, the evaporation experiments were conducted under a climate control apparatus to validate the theoretical development. Comparisons between the proposed analytical solution and experimental result are presented from the aspects of soil water redistribution, evaporative rate and cumulative evaporation. Their good agreement indicates that this analytical solution provides a reliable way to investigate the interaction of evaporation and soil water profile.

Dispersion studies on Gezira soil

1941 ◽  
Vol 31 (4) ◽  
pp. 466-478 ◽  
Author(s):  
T. N. Jewitt
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Initial Moisture Content ◽  
Degree Of Dispersion ◽  
Heavy Clay

1. The degree of dispersion on shaking of the heavy clay Gezira soil has been studied in relation to its initial moisture content when it is added to the water. A minimum dispersibility was found at about 7% initial moisture content. Such behaviour is different from that found with certain English soils by Puri & Keen.2. Spontaneous dispersion was studied using the same soil, and by this method it was found that the dispersion decreases with increasing moisture content over a range of zero to 9% moisture.3. This relation between dispersion and water content is discussed in relation to possible effects in the field of practice. Attention is drawn to possible seasonal and daily differences in the effect of rainfall.

scholarly journals KARAKTERISTIK SIFAT-SIFAT KIMIA DAN ORGANOLEPTIK KUE KERING BERBAHAN DASAR PATI SAGU, UBI KAYU, UBI JALAR DAN KELADI

2016 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Febby J Polnaya ◽  
Rachel Breemer
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Sweet Potato ◽  
Sensory Analysis ◽  
Total Protein ◽  
Proximate Composition ◽  
Ash Content ◽  
Crude Fiber ◽  
Brownish Yellow ◽  
Color Texture

The purpose of this research was to characterize chemical and sensory properties (color, texture, taste and liking) of starch-based sago, cassava, sweet potato and cocoyam cookies. Analysis of cookies include moisture content, ash, fat, protein, crude fiber and sensory analysis including color, texture, taste and likeness). The proximate composition indicated that the water content of cookies varied between 1.48 to 2.05%, ash content of 0.65 to 0.72%, 19.23 to 21.76% of fat, crude fiber from 0.41 to 0.71% and 1.33 to 2.42% of total protein. Based on organoleptic tests, the color of cookies was yellow to brownish-yellow, with crispy texture, the taste was sweet and were mostly preferred.

scholarly journals Numerical investigation of wetting front migration and soil water distribution under vertical line source irrigation with different influencing factors

2021 ◽  
Author(s):  
Yanwei Fan ◽  
Liangjun Ma ◽  
Hujun Wei ◽  
Pengcheng Zhu
Keyword(s):  
Soil Moisture ◽  
Moisture Content ◽  
Water Content ◽  
Influencing Factors ◽  
Line Source ◽  
Vertical Line ◽  
Initial Water Content ◽  
Wetting Front ◽  
Simulation Results ◽  
Soil Wetting

Abstract Vertical line source irrigation (VLSI) is an underground irrigation method suitable for deep-rooted plants. Understanding the characteristics of the soil wetting body of the VLSI was the key to designing this irrigation system. On the basis of experimental verification of the reliability of the HYDRUS simulation results of VLSI under the conditions of soil texture (ST), initial water content (θi), line source buried depth (B), line source diameter (D) and line source length (L), numerical studies of the migration law of the wetting front of VLSI and the distribution characteristics of soil moisture were performed. The wetting front migration (WFM) was mainly influenced by ST, θi, D and L (P < 0.05), while B had little effect on WFM (P > 0.05). The shape of the soil wetting body changed little under different influencing factors. The water content contour was approximately ‘ellipsoidal’ around the line source. The soil moisture near the line source was close to the saturated moisture content. The moisture content around the line source gradually decreased outward, and the contour lines gradually became dense. According to the simulation results, a prediction model of multiple factors influencing the migration process of the VLSI wetting front was established. The predicted value was in good agreement with the measured value. The results of this research could provide a theoretical basis for further optimizing the combination of VLSI and irrigation elements.

scholarly journals Klasifikasi Kematangan Jeruk Lemon Menggunakan Metode K-Nearest Neighboard

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
Indrawati Indrawati
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Nearest Neighbor ◽  
Training Image ◽  
K Nearest Neighbor ◽  
Oil Glands ◽  
Shortest Distance ◽  
Approximate Distance ◽  
Dark Green

Abstrak— Klasifikasi jeruk lemon adalah disiplin bidang ilmu yang menggambarkan identifikasi jeruk berdasarkan sifatnya. Beberapa sifat dari jeruk lemon, diantaranya kulit terluar lemon kaya akan kelenjar minyak, kematangan ditandai dengan warna kulit kuning terang. Jeruk lemon yang berwarna hijau gelap, menandakan jeruk lemon tersebut belum matang dan kandungan air di dalamnya akan lebih sedikit. Pada penelitian ini kematangan diklasifikasikan menggunakan metode K-Nearest Neighbor. Hasilnya adalah klasifikasi kematangan dengan kadar air 90% jarak terdekat rata-rata sebesar 10,86 dengan akurasi 85%, sedangkan pada pengujian jeruk lemon dengan kematangan 80% diperoleh jarak terdekat 7,3 dengan akurasi 81%. Pada pengujian dengan kematngan dengan kadar air 70 persen diperoleh jarak rata-rata terdekat 19,4 dan akurasi 86,11%. Untuk jeruk lemon dengan kategori tidak matang dengan kadar air 50% diperoleh jarak terdekat sebesar 19,46 dan akurasi 88,9 % , sedangkan pada pengujian jeruk lemon mentah dengan kadar air 40% diperoleh jarak terdekat 16,19 dan akurasi 88,73 dan untuk pengujian jeruk lemon tidak matang dengan kadar air 30% diperoleh klasifikasi dengan jarak terdekat rata-rata sebesar 1,85 dan akuras 84,13%. Hal ini menunjukkan bahwa sistem klasifikasi dengan menggunakan metode K-NN cukup baik, indikatornya adalah jarak terdekat rata-rata yang dihasilkan antara citra uji dan citra training bernilai antara 1,85 sampai 19,46 dan akurasinya antara 81% sampai88,89 %.Kata kunci— Akurasi, Jeruk lemon, Klasifikasi, kedekatan, tetangga, uji.Abstract— Classification of lemon is the discipline of science that describes the identification of citrus by its character. Some characterof lemon, lemon outer shell is rich in oil glands, maturity is marked by bright yellowskin color, lemon which is dark green, indicates the immature lemon and water content in it will be less. In this study maturity are classified using K-Nearest Neighbor method. The result is a classification of maturity with 90% moisture content has shortest distance average of 10.86 with an accuracy of 85%, while in the testing of lemon with a maturity of 80% obtained the nearest distance of 7.3 with an accuracy of 81%. In maturity testing with a water content of 70 percent derived average approximate distance of 19.4 and 86.11% accuracy. For the lemon with the category of immature by moisture content of 50% obtained the nearest distance at 19.46 and accuracy of 88.9%, while in the testing of raw lemon with a moisture content of 40% obtained the nearest distance 16.19 and accuracy of 88.73 and for testing of immature lemon with a water content of 30% obtained classifications with the average nearest distance of 1.85 and accuracy of 84.13%. This indicates that the classification system using K-NN was very good, the indicator is the average nearest distance between the tested images and training image between 1.85 to 19.46 valuable and accuracy between 81% to 88.89%.Keywords— Accuracy, Lemon, classification,nearets, neighbors, test.

scholarly journals Pengaruh Konsentrasi Asam Askorbat dan Waktu Perendaman terhadap Kadar Air dan Bilangan Peroksida pada Minyak Kopra

2016 ◽  
Vol 8 (1) ◽  
pp. 29-32
Author(s):  
Erma Suryani ◽  
Virna Muhardina
Keyword(s):  
Ascorbic Acid ◽  
Moisture Content ◽  
Water Content ◽  
Acid Concentration ◽  
Fat Content ◽  
Peroxide Number ◽  
Ascorbic Acid Concentration ◽  
High Fat ◽  
Soaking Time ◽  
Randomized Design

(Effect of Ascorbic Acid Concentration and Soaking Time on Water Content And Peroxide Numbers of Copra Oil) ABSTRACT. Copra oil is a product produced from the dried coconut through several stages of drying until the moisture content reaches 5-6%. Copra oil susceptible to oxidation due to containing high fat content. This causes the oil susceptible to rancidity, discoloration and odor. One of the efforts to prevent the oxidation of foods high in fat can be done with the giving ascorbic acid as an antioxidant. The purpose of this study was to determine the ascorbic acid concentration and coconut meat soaking time in the solution as well as to determine the effect of ascorbic acid on the water content and peroxide numbers of copra oil. This study used a Complete Randomized Design (CRD) with 2 factorial and three levels: (1) ascorbic acid concentration (0.5%, 1% and 1.55%) and (2) soaking time (10 minutes, 20 minutes and 30 minutes). The results showed that ascorbic acid concentration has significant effect (P≤0,01) on peroxide number. While soaking time has significant effect on the water content and peroxide.

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