scholarly journals REVIEW: PEMANFAATAN BROMELAIN PADA BEBERAPA PANGAN LOKAL INDONESIA

2019 ◽  
Vol 10 (1) ◽  
pp. 33
Author(s):  
Warsono El Kiyat ◽  
Kevin Reynaldo ◽  
Jeremiah Irwan ◽  
Eryd Saputra
Keyword(s):  
Local Food ◽  
Ph Value ◽  
Raw Materials ◽  
Coconut Oil ◽  
Water Soluble ◽  
Ananas Comosus ◽  
Soluble Nitrogen ◽  
Fish Sauce ◽  
Virgin Coconut Oil

Bromelain is one of the protease that can be produced from all of parts of the pineapple plants (Ananas comosus). It has potential to improve quality of local Indonesian food such as tempeh gembus, virgin coconut oil (VCO), and dumbo catfish based fish sauce (DCBFS). Tempeh gembus is a traditional food that has unique characteristics especially in its taste because it contains amino acids. VCO attracts consumers because of its health aspect. Its raw materials are available in Indonesia. DCBS  is a product of fermented fish with salt that has a distinctive taste and is produced in Indonesia. This study aimed to analyze the effect of bromelain on local Indonesian food and its applications. The result showed that the use of bromelain in local Indonesian food could improve the quality and nutritional value of local food. Bromelain can be used in local food like tempeh gembus, virgin coconut oil, and fish sauce from dumbo catfish. The use of bromelain in tempeh gembus could  increase both of the water-soluble nitrogen level and the pH value. However, the addition of bromelain in the production of virgin coconut oil and fish sauce from dumbo catfish could increase the yield of theirs. .

scholarly journals Potential Global Competitiveness of Sri Lankan Virgin Coconut Oil Industry

2018 ◽  
Vol 11 (1) ◽  
pp. 1520-1526
Author(s):  
Pivithuru Janak Kumarasinghe ◽  
Savinda Perera
Keyword(s):  
Sri Lanka ◽  
Market Share ◽  
Raw Materials ◽  
Coconut Oil ◽  
Oil Industry ◽  
Local Market ◽  
Sri Lankan ◽  
Virgin Coconut Oil ◽  
Export Competitiveness

The study focuses on Sri Lankan virgin coconut oil industry because of it is one of the upcoming export products and also its position as one of the key player in the global market. Sri Lankan coconut industry is one of the major foreign exchange and employment generation source and element of the Sri Lankan nation. The study attempted to unearth the determinants of export competitiveness of virgin coconut oil industry in Sri Lanka by drawing attention on Porter’s theory of the competitive advantage of nations. The target population of the study consisted with individual firms which are engaging in virgin coconut oil export in Sri Lanka is two hundred and nineteen. The study used a likert scale to measure the chosen variables. Based on the Pearson Correlation analysis researcher can say that there is significance strong positive relationship between Availability of Raw materials, Quality of demand and Market share of export with the Export Competitiveness. According to regression analysis researcher can say that availability of Raw materials, Local market, Quality of demand and Market share of export has significance positive affect on Advantage of Export Competitiveness.

scholarly journals PEMBUATAN VIRGIN COCONUT OIL DENGAN BANTUAN ENZIM BROMELAIN SEBAGAI ALTERNATIF PRAKTIKUM DI SMAN KAMPAR

2017 ◽  
Vol 1 (1) ◽  
pp. 121
Author(s):  
Alwan Hendri ◽  
Fitri Refelita
Keyword(s):  
Water Content ◽  
Coconut Oil ◽  
Coconut Milk ◽  
National Standard ◽  
Teacher Appraisal ◽  
Ananas Comosus ◽  
Virgin Coconut Oil ◽  
Pineapple Juice ◽  
Three Samples

AbstractMaking coconut oil was usually done with heating coconut milk for hours until the protein in coconut milk broke and the oil can go out from coconut milk emulsion. The aim of this study was to determine the effect of pineapple juice addition against the amount of produced oil, to determine the quality of VCO enzymatic were density, water content, organoleptic (color, smell and flavor), teacher appraisal on work procedure and product of study result. The variation of pineapple juice shown that more pineapple juice addition then more produced VCO. The mount of produced oil for sample A 80 mL, sample B 83 mL and sample C 85 mL. The quality of three samples were for density which sample A 0.916, sample B 0.938, sample C 0.95. And for water content which sample A0.5, sample B 0.83 dan sample C 1.16. Between three sample, only sample A was accordance with SNI (Indonesia National Standard) No. 7381:2008 which for density was (0.91-0.92) and water content (0.1-0.5%). The teacher appraisal questionnaire about study result and appropriateness of VCO manufacture enzymatic gave cumulative value was 83.20% and it was in very good category.Keyword: VCO (Virgin Coconut Oil), Kelapa (Coconut nucifera L), Enzim Bromelain, Nanas (Ananas comosus L)

scholarly journals Kualitas Fisik dan Sensoris Daging Ayam Broiler yang Diberi Pakan dengan Penambahan Ampas Virgin Coconut Oil (VCO) (Physical and Sensory Quality of Meat of Broiler Chicken Fed with The Addition of Virgin Coconut Oil Waste)

2012 ◽  
Vol 34 (1) ◽  
pp. 55 ◽  
Author(s):  
Agus Hadi Prayitno ◽  
Edi Suryanto ◽  
Zuprizal (Zuprizal)
Keyword(s):  
Broiler Chicken ◽  
Sensory Quality ◽  
Ph Value ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Broiler Meat ◽  
Physical Quality ◽  
Meat Samples ◽  
Dietary Treatments

<p>The experiment was conducted to evaluate physical and sensory quality of meat of broiler chicken fed diets with addition of VCO waste. One hundred and twenty five DOC’s unsex Arbor Acres strain CP 707 were randomly divided<br />into 25 groups containing five birds each. There were five dietary treatments and five cages in each treatment for replication. Chickens were raised for 35 days. Levels of VCO waste in feed treatments were: 0, 0.5, 1.0, 1.5, and 2.0%.<br />Drinking water and feed were given ad libitum. For the first week, birds were fed BR1, afterward dietary treatments were given until the end of the experiment and then they were slaughtered. Meat samples (Pectoralis superficialis) were<br />taken to determine the physical and sensory quality of meat. The data of physical quality were analysed by the analysis variance of completely randomized design, whereas data of sensorial quality were analysed by the analysis of non<br />parametric test of Hedonic Kruskal-Wallis. The results showed that addition of VCO waste level increased pH value and water-holding capacity and decreased cooking loss and tenderness of meat of broiler chicken. However, sensorial<br />test indicated that VCO waste addition did not affect color, taste, texture, juiciness, tenderness, and acceptability of meat of broiler chicken. It could be concluded that the addition of VCO waste in the ration improved the physical<br />quality of broiler meat.</p><p>(Key word: Chicken broiler meat, Physical quality, Sensory, VCO waste)<br /><br /></p>

scholarly journals The Effects of Grated Coconut Heating and Harvesting Technique on the Productivity and Quality of Virgin Coconut Oil

2008 ◽  
Vol 22 (2) ◽  
pp. 135-142
Author(s):  
Sutardi Sutardi ◽  
◽  
Umar Santoso ◽  
Anggia Anggia ◽  
◽  
...  
Keyword(s):  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Harvesting Technique

scholarly journals An overview of factors that affected in quality of virgin coconut oil

2019 ◽  
Author(s):  
Arie Febrianto Mulyadi ◽  
Matthias Schreiner ◽  
Ika Atsari Dewi
Keyword(s):  
Coconut Oil ◽  
Virgin Coconut Oil

Effect of chymosin and salt reduction on the quality of ultrafiltrated white-salted cheese

2005 ◽  
Vol 72 (2) ◽  
pp. 234-242 ◽  
Author(s):  
Mutlag M Al-Otaibi ◽  
R Andrew Wilbey
Keyword(s):  
Amino Acids ◽  
Free Amino ◽  
Trichloroacetic Acid ◽  
Profile Analysis ◽  
Water Soluble ◽  
Soluble Nitrogen ◽  
Salt Reduction ◽  
Texture Profile ◽  
Sensory Data

This study demonstrated that both chymosin and salt-in-moisture (SM) were important factors for proteolysis in the manufacture of ultrafiltrated white-salted cheese, with significant effects on water-soluble nitrogen and nitrogen soluble in trichloroacetic acid. In contrast, the levels of free amino acids were not significantly affected by chymosin and salt treatments. The cheeses made using high levels of chymosin with low SM had lower levels of residual αs1- and β-casein at the end of ripening. On texture profile analysis, the hardness and fracturability of the cheeses significantly increased with SM and decreased during ripening. Increases in chymosin significantly contributed to the overall weakening of the structure throughout ripening. Bitter flavour was detected after 12 weeks in the cheese made with the higher chymosin level and lower SM, which could be the result of accumulation of γ-casein fractions. The sensory data indicated that the hedonic responses for low chymosin with low SM cheeses were good and acceptable in flavour, which may be due to the moderate levels of proteolysis products.

scholarly journals Pengaruh Jenis Minyak Terhadap Sifat Fisik Sabun Mandi Cair

2020 ◽  
Vol 6 (1) ◽  
pp. 13-17
Author(s):  
Febrina Nugrahini ◽  
Nining Sugihartini ◽  
Laela Hayu Nurani
Keyword(s):  
Olive Oil ◽  
Ph Value ◽  
Coconut Oil ◽  
Specific Weight ◽  
Liquid Bath ◽  
Plate Count ◽  
Group A ◽  
Oil Characteristics ◽  
Group B

Soap is obtained from the saponification reaction that occurs between oil and alkaline solution. Various kinds of oils used in soap making also affect the quality of soap. The purpose of this study is to determine the effect of oil type on the physical properties of liquid bath soap. This research was divided into 3 groups, coconut oil group (A), VCO oil group (B), and olive oil group (C). Liquid bath soap obtained from each type of oil is tested based on SNI provisions including a soap quality test (oil characteristics test, organoleptic test, pH test, specific gravity, total plate count), viscosity test, and antioxidant test. Liquid bath soap of the three types of oil has the same shape, color, and odor. Coconut liquid soap, VCO, and olives respectively have a pH value of 6.64; 6.9; 6.52. (P = 0,000) Specific weight 1.0511; 1.0427; 1.0425. Viscosity 558cps; 686; 420. (p = 0.003) IC50 3547.36; 4523.46; 3542.02. (p = 0.035). Bath soaps that best meet SNI requirements are those made with olive oil.

scholarly journals Ecological Assessment of Quality of Surface Water of Small and Medium Rivers of Poltava Region

2019 ◽  
Keyword(s):  
Cluster Analysis ◽  
Surface Water ◽  
Fishery Management ◽  
Ecological Status ◽  
Quality Standard ◽  
Water Soluble ◽  
Small Rivers ◽  
Soluble Nitrogen ◽  
Normative Value

Purpose. Environmental assessment of the quality of surface water of small and medium rivers of the Poltava region, in particular: medium rivers – Psel, Vorskla, Merla and five small rivers –Govtva, Grun, Kolomak, Poluzorie, Tashan. Methods. Field, atomic absorption spectrophotometry, cluster analysis. Results. In accordance with the quality standard for surface water of cultural and household purposes, all indicators for medium-sized rivers are within the normal range. There was an excess of zinc in the waters of small rivers - Grun, Tashyas and Poluzorie. The low content of soluble oxygen does not meet the norm. When comparing values ​​with the norm of quality of water for reservoirs of fishery management, excess BOD-5 for the Vorskla and Psel rivers is defined; the content of ammonia and nitrites significantly exceeded the normative value for the river Vorskla, Psel, Merla. The excess of surfactants for medium rivers is determined. The river Vorskla is mostly polluted with cupper; the Psel river – with zinc and iron, in water from the Gotvva, Tashan, Poluzorie and Grun rivers we have identified exceeding BOD-5. Regarding the water-soluble nitrogen compounds, only the nitrogen content corresponds to the normative value. The greatest pollution with ammonia is observed for the Govtva and Kolomak rivers. Excess of MAC on the content of nitrites was identified for the Kolomak river. As a result of the cluster analysis of the river, the degree and nature of pollution of surface water are grouped into three main groups: the first is the Kolomak river, the second one is the Merla, Psel, Grun, Vorskla rivers, the third one is the Tashan, Poluzorie and Govtva rivers. In the future, the results can serve as a tool for regulation, monitoring and solution of pollution problems. Conclusions. Small rivers of Poltava region are under considerable anthropogenic impact, their ecological status is estimated as ecological regression. Therefore, priority attention should be paid to improving the ecological status of small rivers in the Poltava region and implementation of the proposed nature conservation measures.

scholarly journals ANALISIS KELAYAKAN AGROINDUSTRI VIRGIN COCONUT OIL(STUDI KASUS KELOMPOK TANI ANUGRAH KELURAHAN TANDURUSA KECAMATAN AERTEMBAGA KOTA BITUNG)

2016 ◽  
Vol 12 (3A) ◽  
pp. 147
Author(s):  
Sakila ., Rahman ◽  
Vicky V.J. Palenewen ◽  
Femi H. Elly
Keyword(s):  
Raw Materials ◽  
Coconut Oil ◽  
Variable Cost ◽  
Fixed Costs ◽  
Total Revenue ◽  
Sample Collection ◽  
Virgin Coconut Oil ◽  
Group Data ◽  
Break Even Point ◽  
Result Analysis

This study aims to analyze how much profit out of the business of agro-industry Virgin Coconut Oil and analyzing the feasibility of agroindustrial Virgin Coconut Oil of Grace Farmers Group in Tandurusa Village Aertembaga Sub=District, District of Bitung. This research method is a method of Agro-industry survey on business Tandurusa Grace Farmer Group. Data were collected through interviews using a questionnaire technique. Methods of sample collection is done use purposive sampling) are members of farmer groups Grace. Analyzed using profits to the equation TC = TFC + TVC, TR = Q. P, Π = TR - TC. Then proceed to calculate the value of R / C which is the ratio between the total revenue with total costs incurred during the production process, wherein if R / C> 1 = worthy, R / C = 1 = breakeven, R / C <1 = not feasible. To find out if this Virgin Coconut Oil Agroindustri no profit or loss by the use of analysis Break Even Point (BEP). Result analysis and discussion shows that the total variable cost is Rp. 81.96 million, / year and total fixed costs are Rp.8.295.000, - / year, while total revenue was Rp. 249 600 000, - and BEP production was 61.75 liters and the BEP price is Rp.12.343.750 / year and Rp. 1,028.645, - / month and Rp. 85.720, - / 2day. Total profit / year is Rp. 159 345 000, - / year. With the value of R / C ratio is 3, so that it can be concluded that the Virgin Coconut Oil Agroindustri Poktan Grace Village Tandurusa experiencing gains and financially feasible to be developed because it exceeds the BEP and also R / C Ratio of her that is> 1. Fluctuations in the price and availability of raw materials greatly influence Virgin Coconut Oil production. Venture capital also influences the production of Virgin Coconut Oil. Agribusiness Virgin Coconut Oil provides an opportunity to increase income of farmers' income and employment opportunities and improve the State Foreign Exchange.

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