scholarly journals Penggunaan Tepung Sagu Dalam Pembuatan Rendang Telur Dan Pengaruhnya Terhadap Kualitas Kimia

2017 ◽  
Vol 14 (1) ◽  
pp. 18
Author(s):  
Sukatno Sukatno ◽  
Irdha Mirdhayati ◽  
Dewi Febrina
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Protein Content ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Rice Flour ◽  
Fat Content ◽  
Rice Starch ◽  
Main Ingredient

Rendang telur is one of the Indonesian local foods that were popular in west Sumatra community. Rendang telur is presented in combination egg crackers and dried rendang seasoning. Generally, the main ingredient used in making egg crackers was combination of rice flour and wheat flour. This research was conducted to study the using of sago flour as a main ingredient due to sago had high availability in Riau province and utilization of non rice starch. The aims of this research was to know the chemical properties of Rendang telur that were made by using sago flour. The experimental design was Complete Randomize Design with four treatments and four replications.The treatments were amount of sago flour that were used, consists of A (rice flour 25 g as a control), B (sago flour 25 g), C (sago flour 30 g) and D (sago flour 35 g). Variable analyzed were protein content, moisture content, lipid content, acid value and content of free fatty acid. The result show that the protein content ranged between9.14-6.42% wb, the moisture content ranged between 2.94-2.04%, fat content ranged between 41.01-30.6% wb, acid value andfree fatty acid ranged between 1.70-2.14 mg and 1.09-1.37%, respectively. It can be concluded that sago flour could use asreplacer rice flour if amount added is not more than 30 g based on protein content. An addition of 35 g sago flour could reduce protein content, but non significance effect to moisture content, fat content, acid value and free fatty acid content.

scholarly journals KARAKTERISASI SIFAT FISIK, KIMIA DAN SENSORIS BIHUN BERBAHAN TEPUNG KOMPOSIT GANYONG (Canna edulis) DAN KACANG HIJAU (Vigna radiata)

2018 ◽  
Vol 11 (02) ◽  
pp. 128
Author(s):  
Jumanah Jumanah ◽  
Wiwik Siti Windrati ◽  
Maryanto Maryanto
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Mung Bean ◽  
Chemical Properties ◽  
Rice Flour ◽  
Fat Content ◽  
Ash Content ◽  
Composite Flour ◽  
Main Ingredient ◽  
Bean Flour

Vermicelli is a processed product with yarn forms which are made from rice flour. Canna flour can replace the main ingredient of rice flour in making vermicelli. The manufacture of vermicelli flour composite requires protein ingredients such as mung bean flour to increase the protein content of vermicelli. The purpose of this study is to determine the good ratio of manufacture of vermicelli made from canna and mung bean composite flour and knowing the best formulation based on the most preferred of vermicelli. The research is using Completely Random Design (CRD) one factor method that is canna flour and mung bean flour substitution with five variations treatments that is Controls (vermicelli rice commercial), P1 (60%:5%:35%), P2 (50%:15%:35%), P3 (40%:25%:35%), P4 (30%:35%:35%), P5 (20%:45%:35%). This research results indicate that the of canna flour and mung bean ratio effected on ash content, fat content, protein content, carbohydrate, color, rehydration, elasticity and organoleptic , but did not effected on moisture content, taste, flavor and overall. Vermicelli favored pains on P4 treatment (30%: 35%: 35%) produced had value of preferences color 5.46 (netral), flavor 5.46 (neutral), taste 5.23 (nettral), texture 5.92 (netral), overall 5.92. Chemical properties of moisture content 9.85%, ash content 0.05%, fat content 1.74%, protein content 9.83%, carbohydrate content 78.60%, and color (lightness) 54,94 , elasticity 7.32 %and power of Rehydration 24.77%. Keywords: vermicelli, canna flour, mung bean flour, tapioca

scholarly journals Physiochemical analysis of oil extracted from Vitelleria paradoxa seed obtained from Wukari North Eastern Nigeria

2021 ◽  
Vol 4 (1) ◽  
pp. 059-066
Author(s):  
Azuaga TI ◽  
Azuaga IC ◽  
Okpaegbe UC ◽  
Ibrahim AI ◽  
Manasseh CK
Keyword(s):  
Fatty Acid ◽  
Melting Point ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Moisture Content ◽  
Iodine Value ◽  
Oil Recovery ◽  
Acid Value ◽  
Ash Content ◽  
Saponification Value

Soxhlet extraction of oil from seeds of Vitelleria paradoxa was carried out using n-hexane as the solvent. Standards methods were adopted in the analysis of the physiochemical properties; moisture content, melting point, total ash content, pH, specific gravity, iodine value, saponification value, acid value, free fatty acid value and ester value were all evaluated. The oil recovery rate was good with 32.6% yield, moisture content of 3.1%, melting point of 52oC and pH 5.7. Total ash content was 50.3%, specific gravity of 0.9 g/cm3, iodine value 39 mg/L, saponification value 224.6 mgKOH/g, acid value 59.9 mgKOH/g free fatty acid (FFA) 29.9 mgKOH/L and ester value 164.7 mg/L. The results shows that oil from Vitelleria paradoxa seed holds the potentials for wider applications in foods, cosmetics, pharmaceuticals, lubricants and soap making.

scholarly journals Comparative Analysis of Physico-Chemical Properties of Oil Extract From Two Varieties of Fluted Pumpkin Seeds Using Different Extraction Methods

2018 ◽  
Vol 13 (2) ◽  
pp. 48-60
Author(s):  
M. O. Sunmonu ◽  
E. O. Ajala ◽  
M. M. Odewole ◽  
S. Morrison ◽  
A. M. Alabi
Keyword(s):  
Refractive Index ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Crude Protein ◽  
Chemical Properties ◽  
Acid Value ◽  
Ash Content ◽  
Crude Fibre ◽  
Mean Values

This study investigates physical and chemical properties two seeds namely Ugba (Telfairia pedata) and Ugwu (Telfairia occidentalis) using soaking soxhlet methods of extraction. The physical properties examined are moisture content, ash content, crude protein, fat and oil, crude fibre and carbohydrates. The chemical properties examined are Acid value (mgKOH/g), saponification value, iodine value, free fatty acid, peroxide and refractive index. Higher mean values of moisture content, ash content, crude fibre and carbohydrates were noticed in Ugwu than in Ugba under soaking method. However, the trend was reversed for crude protein and free fatty acid, in whose case they appear to be higher in Ugba than in Ugwu. For soxhlet method, moisture content, ash content, crude fibre and carbohydrates seems to have higher mean values in Ugwu seed compared to when Ugba seed was used. However, crude protein and fat and oil content were higher using Ugba seed than Ugwu seed oil. For soaking method, Ugba seed seem to produce higher mean values of sap value, iodine value, and refractive index when compared with Ugwu seed. On the other Ugwu, seems to produce acid value, free fatty acid and peroxide value when compared with ugba for soaking method. Using soxhlet apparatus however, Ugba seed produces higher mean values for acid value, sap value, iodine value, and free fatty acid compared to Ugwu. The reverse was the case with peroxide and refractive index, still with soxhlet apparatus.Kathmandu University Journal of Science, Engineering and TechnologyVol. 13, No. 2, 2017, page: 48-60

scholarly journals PENGARUH ABU PELEPAH PISANG SEBAGAI KATALISATOR BASA PADAT TERHADAP ANGKA ASAM PRODUK BIODIESEL

Konversi ◽  
2013 ◽  
Vol 2 (1) ◽  
pp. 14
Author(s):  
Primata Mardina ◽  
Aldipo Prayudi ◽  
Mirza Chumaidi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Rice Bran ◽  
Free Fatty Acid Content ◽  
Rice Bran Oil ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Solid Base ◽  
Base Catalyst ◽  
Solid Base Catalyst

Penggunaan minyak dedak padi mentah dengan kandungan asam lemak bebas yang tinggi akan menghasilkan biodiesel dengan kandungan impurities yang tinggi jika dibuat dengan reaksi transesterifikasi berkatalisator basa homogen. Untuk meminimalisasi kandungan impurities dalam produk biodiesel, maka digunakan katalisator basa padat yang berasal dari bahan alam yaitu abu pelepah pisang. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh konsentrasi abu pelepah pisang sebagai katalisator basa padat terhadap banyaknya kandungan asam lemak bebas sebagai impurities dalam produk biodiesel. Biodiesel dibuat dengan cara mencampurkan minyak dedak padi mentah, metanol dan abu pelepah pisang dalam labu leher tiga yang dilengkapi dengan piringan pemanas, pengaduk magnet dan pendingin balik. Sistem dijaga suhunya pada 60oC dan molar rasio antara metanol dan minyak dedak mentah sebesar 6:1. Proses pembuatan biodiesel ini menggunakan konsentrasi katalisator sebesar 1%, 2% dan 3%w/w minyak dengan pengambilan waktu sampel 30, 60 dan 90 menit. Hasil penelitian menunjukkan bahwa penambahan konsentrasi abu pelepah pisang menghasilkan kecenderungan yang positif terhadap kandungan asam lemak bebas dalam produk biodiesel, yang dinyatakan dengan semakin menurunnya nilai angka asam. Angka asam terkecil adalah 76,1885 mg KOH/gram sampel terjadi pada konsentrasi katalisator 3%w/w untuk waktu reaksi 90 menit.  Keywords: biodiesel, katalisator basa padat, angka asam The effect of ash from pseudo stem of banana as base solid catalyst on free fatty acid content in biodiesel product from crude rice bran oil was investigated. The base solid-catalyzed transesterification for synthesis of biodiesel from crude rice bran oil was carried out in a laboratory scale reactor. The reaction temperature and stirring speed were maintained constant at 60oC and 400 rpm for 30, 60 and 90 minutes.  Molar ratio of metanol to crude rice bran oil was 6:1 and the concentration of catalyst was 1% , 2% and 3% based weight of oil. The results showed that the addition of concentration of  solid base catalyst brought positive trend on free fatty acid content in biodiesel, which expressed by the declining of the acid value. The smallest acid value was 76.1885 mg KOH/gram at 3% w/w catalyst for 90 minutes of reaction time.Keywords: biodiesel, solid base catalyst, acid value.

Influence of Drying Methods on Primary Processing Techniques of Cocoa Beans Based on Free Fatty Acid Content

2019 ◽  
Vol 56 (3) ◽  
pp. 249
Author(s):  
E. Shahanas ◽  
Seeja Thomachan Panjikkaran ◽  
C. L. Sharon ◽  
E. R. Aneena ◽  
B. Suma ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Drying Methods ◽  
The Sun ◽  
Cocoa Beans ◽  
Processing Techniques

<p>A systematic study was conducted to standardize the fermentation periods, methods and the performance of drying methods (natural sun drying and artificial oven drying) in the development of free fatty acid content in cocoa beans. Cocoa beans were subjected to different days of fermentation, starting with one day up to seven days and various fermentation methods (basket, heap and sack method). Heap method at seventh day of fermentation attained the best results with maximum per cent of fully fermented beans and lowest free fatty acid content (&lt;1.75%). After fermentation, the cocoa beans were sun-dried and oven dried. The pH of sun dried beans ranged from 4.71 to 5.91, while that of oven dried beans was between 4.53 and 5.89. The sun dried beans contained higher moisture content than artificially oven dried beans and the bean recovery was also more in sun dried beans. The lipase activity prone to free fatty acid formation was higher in oven dried cocoa beans than sun dried beans. However the free fatty acid content was increased in both sun dried and oven dried cocoa beans (1.26 and 1.47%) compared to fermented cocoa beans, but it remains below the permissible limit of 1.75%.</p>

scholarly journals Evaluation of The Antioxidant Potentials of African Nutmeg (Monodora Myristica) Extraction Palm Oil Stability

2018 ◽  
Vol 1 (2) ◽  
pp. 126-135
Author(s):  
B.M. Mofio ◽  
O.Z. Adeyanju
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Lipid Oxidation ◽  
Palm Oil ◽  
Free Fatty Acid Content ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Oil Stability ◽  
Monodora Myristica

Palm Oil contains high content of carotenoids and is a rich source of vitamin E consisting of tocopherols and tocotrienols which are well known nutritional antioxidants. Lipid oxidation has seriously limited the stability of palm oil resulting in rancidity. Therefore this work evaluates the antioxidant potential of Monodora myristica (African nutmeg) on Palm oil stability. Monodora myristica extract was obtained by maceration technique using n-hexane as solvent. Equal volumes of Palm oil obtained from one source were treated with different volumes (0.2ml, 0.4ml, 0.6m, 0.8m, 1.0ml) of African Nutmeg extract using syringe. Two experimental groups were prepared. A group were placed under the sun (S.S) and the other group in a room (S.R) for a period of two weeks. These treated oil samples were analyzed by titration, on weekly basis to determine the free fatty acid content and acid value. Results obtained showed that for the two groups of treated Palm oil, the free fatty acid content and acid value increased significantly (P<0.05 and P<0.01) at lower volumes of extract and as the period (week) extends. The free fatty acid content and acid value of oil samples treated with higher extract volumes decreased significantly (P<0.05 and P<0.01) for both groups (S.S and S.R). However all the values were higher than pre-treatment values. Hence, Monodora myristica extract reduces effect of lipid oxidation on palm oil and consequently increases its stability.

scholarly journals Production of Biodiesel (B100) from Jatropha Oil Using Sodium Hydroxide as Catalyst

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
Joshua Folaranmi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Iodine Value ◽  
Free Fatty Acid Content ◽  
Sodium Methoxide ◽  
Fatty Acid Content ◽  
Research Work ◽  
Food Competition ◽  
Jatropha Oil

This research work is about the production of biodiesel from jatropha oil. Other oils can also be used for the production, but jatropha was chosen because it is not edible therefore, it will not pose a problem to humans in terms of food competition. Before the transesterification process was carried out, some basic tests such as free fatty acid content, iodine value, and moisture content were carried out. This was done so as to ascertain quality yield of the biodiesel after the reaction. The production of the biodiesel was done with standard materials and under standard conditions which made the production a hitch-free one. The jatropha oil was heated to 60°C, and a solution of sodium methoxide (at 60°C) was added to the oil and stirred for 45 minutes using a magnetic stirrer. The mixture was then left to settle for 24 hours. Glycerin, which is the byproduct, was filtered off. The biodiesel was then thoroughly washed to ensure that it was free from excess methanol and soap. The characterization was done at NNPC Kaduna refinery and petrochemicals. The result shows that the product meets the set standard for biodiesel.

scholarly journals PENGARUH PERBANDINGAN TEPUNG BERAS HITAM (Oryza sativa L. indica) DENGAN TERIGU TERHADAP KARAKTERISTIK BAKPAO

2019 ◽  
Vol 8 (2) ◽  
pp. 207
Author(s):  
Rizky Rahmat Hidayat ◽  
I Made Sugitha ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Oryza Sativa ◽  
Moisture Content ◽  
Protein Content ◽  
Oryza Sativa L ◽  
Rice Flour ◽  
Fat Content ◽  
Ash Content ◽  
Crude Fiber ◽  
Black Rice ◽  
Crude Fiber Content

The purpose of study was to find the optimum ratio of black rice flour (Oryza sativa L. indica) with wheat to produce bakpao with the best characteristics. The Randomized Block Design (RBD) was used in the research with treatment that is the ratio of black rice flour with wheat which consist of 6 levels: 0%:100%, 5%:95%, 10%:90%, 15%:85%, 20%:80%, 25%:75%. The treatment was repeated 3 times to obtain 18 units of experiment. The data obtained were analyzed by variance and if the treatment had an effect on the observed variable then continued with Duncan Multiple Range Test (DMRT) test. The ratio of black rice flour to wheat had significant effect to protein content, fat content, IC50, texture, color (hedonic and scoring), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Not Significant effect to moisture content, ash content, carbohydrate content, crude fiber content, texture (scoring) and taste (hedonic). The ratio of black rice flour and wheat  (10%:90%) produces bakpao with the best characteristics namely: 37.44% moisture content, 0.85% ash content, 7.46% protein content, 6.10% fat content, 48.15% carbohydrate content, 2.42% crude fiber content, swelling power 52.41%, IC50 41,48 g/100g, texture 9.87 N/mm, grey color, rather soft texture, tasted rather like black rice, rather liked color and flavor, liked texture, taste and overall acceptability.

scholarly journals Determination of the Quality of Coconut Oils (Unrefined Grade) and (Refined Grade) Produced from Three Survey Regions of East Godavari District, India

2019 ◽  
pp. 1-8
Author(s):  
G. V. Pavan Kumar ◽  
N. V. V. S. S. Lakshmi ◽  
Ch. Deena ◽  
V. Chandra Sekhar ◽  
N. Mehar Nikhitha ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Food Safety ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Coconut Oil ◽  
Acid Value ◽  
Continuous Processing ◽  
Saponification Value ◽  
Three Samples

Aim: The study sought to assess the quality of coconut oil extracted from fresh copra milk by Traditional fermentation(FWCE) and from dry copra balls by continuous processing using expellers(TDCE,DMCE) method with respect to moisture content (MC), free fatty acid (FFA) content, Acid value (AV) and Saponification value in comparison with Food safety and standards authority of India. Methodology: Three samples of coconut oil were taken from major processing centers in east Godavari district (AMP, SML, KRG) for quality determination. Similarly three samples of coconut oil were prepared from fresh grated coconut milk in the Medicinal chemistry laboratory at Korangi College of pharmacy and three samples were prepared from dry coconut cups. Replicate titer values of each of the nine (09) oil samples obtained were compared with brand double refined oil and the averages were taken into consideration. The AOAC and AOCS methods were used in the analyses and the results compared with Standards provided by Food safety and standards authority of India, Coconut Development Board, Kochi. Results: The results showed that 50% of the total fermented oil sample had high moisture content than standard and expected to undergo oxidative rancidity. According to the standards, 100% of the oil samples had free fatty acids and acid value within acceptable range indicating no signs of rancidity. Conclusion: There was a significant difference in saponification value, free fatty acid profile and moisture content of Traditional fermented (FWCE) and dry copra balls by continuous processing expellers (TDCE, DMCE) method. The ANOVA (P<0.05) showed that there were significant differences in the MC, FFA, AV of oils produced among the processing centers and that produced in laboratory. The processes involved in all the extraction centers vary and might have accounted for that. The results indicate that the coconut oils produced in both the cases meet the standards however new technologies in processing should be adopted to improve the quality to meet the standards.

The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali

2017 ◽  
Vol 3 (6) ◽  
pp. 119
Author(s):  
Ni Made Darmadi ◽  
Dewa Gede Semara Edi ◽  
I Made Kawan
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Fish Skin ◽  
Economic Sectors ◽  
Food Quality And Safety ◽  
Processed Products ◽  
Micro Analysis ◽  
Flavor Enhancer

Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.

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