scholarly journals Kualitas Fisik Telur Puyuh Yang Direndam Dalam Larutan Gelatin Tulang Kaki Ayam Dengan Lama Penyimpanan Yang Berbeda

2017 ◽  
Vol 14 (1) ◽  
pp. 31
Author(s):  
Indra Joni
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Egg White ◽  
Gelatin Solution ◽  
Egg Weight ◽  
White Index ◽  
Randomized Design ◽  
And Storage

Quail eggs is one of the perishable food. If left in the open air at room temperature, the shelf life ranged between 10-14 days. Preservation is one of the way to prolong shelf life which can be done by soaking the eggs in a gelatin solution. The purpose of the study was to know the physical quality of quail egg soaked in gelatin bone chicken feet long with different time of storage. The experimental design of this study was Complete Randomized Design (CRD) factorial pattern 3 x 3 with 5 replications. The first factor was soaking time (0, 30 and 60 minutes) and the second factor was storage time (0, 15 and 30 days). The results showed that there was nos ignificant effect of soaking period (P>0.05) on egg weight, egg white index, yolk index, Haugh units and pH. The longer the storage time, the egg weight, egg white index, yolk index, haugh unit were decreased and the other hand, pH value was increased. Soaking quail eggs in gelatin solution of chicken feet during 30 minutes and storage time for 15 days resulted in pH value almost the same with untreated egg(control).

scholarly journals Karakteristik Fisikokimia dan Aktifitas Antioksidan Daging Itik yang Dilapisi Ekstrak Propolis Selama Penyimpanan Suhu Ruang

2021 ◽  
Vol 9 (3) ◽  
pp. 151-157
Author(s):  
A. Apriantini ◽  
S. Adinata ◽  
Y. C. Endrawati
Keyword(s):  
Shelf Life ◽  
Storage Time ◽  
Ph Value ◽  
Edible Coating ◽  
Cooking Loss ◽  
Propolis Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Storage Times ◽  
And Storage

Duck meat is a perishable food that has a short shelf-life. Therefore, packaging is needed to be used tomaintain duck meat quality during storage, one of the ways to extend shelf-life of duck meat is usingpropolis extract as edible coating which is contained antioxidant substances which can be used to extendduring storage. The aim of this research was to analyze the effect of propolis extract as an edible coatingmaterial on duck meat to maintain the quality and extend shelf-life of duck meat at room temperature.The research was used a completely randomized design (CRD) factorial 4x3 with 3 replications,consisting of 4 propolis concentrations (0.0%, 0.5%, 1.0%, 1.5%) and 3 storage times (0 hours, 6 hoursand 24 hours). Duck meats coated with propolis extracts had a significant effect on the water content andantioxidant activity of duck meat (P < 0.05). The storage time had a significant effect on the pH valueand the cooking loss of duck meat (P <0.05). The addition of propolis extract and storage time had asignificant effect on the pH value, cooking loss and antioxidant activity of duck meat (P <0.05).

scholarly journals PENGARUH LAMA PERENDAMAN DALAM GEL LIDAH BUAYA (Aloe vera) TERHADAP KUALITAS TELUR AYAM RAS

ZOOTEC ◽  
2020 ◽  
Vol 40 (1) ◽  
pp. 150
Author(s):  
Asrul Lamarang ◽  
A. Yelnetty ◽  
L.Ch.M Karisoh ◽  
N.N Lontaan
Keyword(s):  
Storage Time ◽  
Aloe Vera ◽  
Egg Yolk ◽  
Egg White ◽  
Egg Weight ◽  
White Index ◽  
Significant Difference ◽  
Chicken Eggs ◽  
Haugh Unit

THE EFFECT OF IMMERSION IN GEL OF ALOE VERA ON THE QUALITY OF  CHICKEN EGGS DURING STORAGE. The study was conducted to determine the duration effect of immersion of chicken eggs in aloe vera extract (Aloe Vera) on the quality of broiler eggs during storage. The material used in this study was freshly bred eggs at first day at weight of 55 - 60 grams. Aloe vera was obtained from the center of the ornamental plant of Bahu Village. The tools used in the study were including knives, scales, blenders, containers, diameter caliper, egg candlling, petri dishes. The method used was a completely randomized design (CRD) method with factorial pattern of a 5 x 5 with 3 replications. Factor A was the immersion time and factor B was the storage time. The observed variables were egg weight, egg white index, egg yolk index, and haugh unit. The data obtained were analyzed using ANOVA. The results of this study indicated that there was no significant difference (P> 0.05) on Egg Weight, however, there were significant differences (P< 0.05) on the egg white Index, Egg Yolk Index and Haugh Unit. Soaking eggs in aloe vera gel could extend the storage time up to 30 days.Keywords: Eggs, Aloe vera, Storage, Physical Quality

scholarly journals The influence of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward beef quality

2011 ◽  
Vol 9 (1) ◽  
pp. 26-32
Author(s):  
AVE SONIA RAHMAN ◽  
TJAHJADI PURWOKO ◽  
ESTU RETNANINGTYAS NUGRAHENI
Keyword(s):  
Storage Time ◽  
Ph Value ◽  
Morinda Citrifolia ◽  
Plate Count ◽  
Dilution Method ◽  
Beef Quality ◽  
Fresh Meat ◽  
Randomized Design ◽  
Ethanol Extracts ◽  
And Storage

Rahman AS, Purwoko T, Nugraheni ER. 2011. The influence of ethanol extracts concentration of mengkudu fruit (Morinda citrifolia) and storage time toward beef quality. Biofarmasi 9: 26-32. The high protein content of beef makes it easy to get a contamination caused by an activity of bacteria. The use of formalin as a preservative substance especially for beef can make a damage to health, so it is required to find preservative substances as alternative to substitute formalin. Mengkudu (Morinda citrifolia L.) has antibacteria compounds to the decompose bacteria of beef, so mengkudu fruit can be one of natural preservative substance alternatives, especially for beef. The purposes of this research were to determine the influence of ethanol extracts concentration of mengkudu fruit and a storage-time effect toward bacteria amount, and to determine the concentration that had a same activity with formalin to combate the replication of bacteria. This research used two-way completely randomized design. The samples were fresh meat beef that be submerged in mengkudu extract with concentrations of 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% and formalin 1% as a comparator. After that, the beef was storaged in a room temperature during 16 hours, and every 4 hours it was tested for water content, pH value, beef temperature and a total plate count (TPC) test with a dilution method, and then the number of bacteria colonies with the limit of the bacteria amount of the beef to consume might not be more than 1x104 CFU/gram. The data were analyzed by ANOVA. If there was a significance, it would be continued by a DMRT test with an error rate 5%. The research results showed that all extracts concentration of mengkudu fruit and storage-time gave a significant effect (p<0.05) toward bacteria amount. The concentration of 100% had the same activity with formalin to combate the replication of bacteria among 16 hours storage time.

scholarly journals Egg quality of laying hens fed diets with plant extracts

2019 ◽  
Vol 41 (1) ◽  
pp. 43801
Author(s):  
Debora Duarte Moraleco ◽  
Jean Kaique Valentim ◽  
Larissa Gonçalves Silva ◽  
Heder José D'Ávila Lima ◽  
Tatiana Marques Bitencourtt ◽  
...  
Keyword(s):  
Specific Gravity ◽  
Storage Time ◽  
Laying Hens ◽  
Egg Quality ◽  
Shell Weight ◽  
Flower Extract ◽  
Randomized Design ◽  
And Storage ◽  
Haugh Unit

The objective of this study was to evaluate the effect of marigold flower extract and paprika on egg quality of Black Avifran laying hens in different periods of storage. A completely randomized design study with a 3x3 factorial scheme with three diets (control, paprika, and marigold flower extract) and three storage periods (0, 7, and 14 days) was carried out. The following metrics were evaluated: egg weight, yolk weight, shell weight; yolk color, albumen height, specific gravity, and Haugh unit as well as the yolk, shell, and albumen percentage relative to the total weight of the egg. There was no significant interaction between additives and storage time (p > 0.05) for most of the parameters evaluated. The only exception was observed for yolk color, in which the interaction effect between treatments was significant (p < 0.05). The effect of storage time was significant (p < 0.05) for albumen weight, albumen percentage, yolk color, albumen height, specific gravity, and Haugh unit, with reduction of these parameters over the evaluation period. The use of paprika and marigold flower extract in the diets of Black Avifran laying hens does not influence egg quality.

scholarly journals PENGARUH KONSENTRASI DAUN BELIMBING WULUH (Averhoa bilimbi L.) DAN LAMA PENYIMPANAN TERHADAP KUALITAS FISIK TELUR PUYUH

2020 ◽  
Vol 20 (3) ◽  
Author(s):  
SARI WIJI UTAMI ◽  
Silfiatus Saadah ◽  
Fatimatuz Zuhro
Keyword(s):  
Egg White ◽  
Egg Weight ◽  
Physical Quality ◽  
Star Fruit ◽  
Randomized Design ◽  
Interaction Treatment ◽  
Completely Randomized Design ◽  
Haugh Unit

The purpose of this research was to analize physical quality of quail eggs which has soaked with wuluh star fruit leaves extract and has storaged for some weeks. This research used 108 quail eggs, 0 day old. This research used a Completely Randomized Design with 6 leaves extract concentrastion treatments (0%, 10%, 15%, 20%, 25%, and 30%) and 6 durations of storage treatments (0, 1, 2, 3, 4, and 5 weeks) with three replication. The data were analyzed by ANOVA 5% and continued with Duncan test. The result showed that leaves extract concentrastion treatments gave significant effect to egg weight, eggshell weight, egg white weight, yolk score, albumin pH, Haugh Unit (HU), and the shell thick of quail eggs. The interaction treatment gave significant effect to eggshell wheight, albumin pH, and the shell thick of quail eggs.

scholarly journals PENGARUH KONSENTRASI PEKTIN DALAM SUHU DAN WAKTU PENYIMPANAN BERBEDA TERHADAP KARAKTERISTIK PELEMBAB KULIT

2017 ◽  
Vol 4 (2) ◽  
pp. 187
Author(s):  
Herlina Eva Fitriani ◽  
Supriyono Eko Wardoyo ◽  
Amry Syawaalz
Keyword(s):  
Specific Gravity ◽  
Storage Time ◽  
Microbial Contamination ◽  
Emulsion Stability ◽  
Ph Value ◽  
Optimum Concentration ◽  
Synthetic Material ◽  
Characteristic Appearance ◽  
And Storage

Effect of Concentration of Pectin in Different Temperature and Storage Time on Characteristics of Skin Moisturizing        The use of pectin as a substituent a synthetic material in the manufacture of skin moisturizers can support the reuse of natural ingredients for skin care . This study aimed to obtain optimum concentrations in the preparation of skin moisturizers and to see the characteristics of skin moisturizer with the addition of the pectin concentration . The result showed the optimum concentration of pectin in the preparation of moisturizing the skin with a concentration of 0.05 % with a characteristic appearance ( viscosity ) was most preferably , the pH value of 7.08 ; a specific gravity of 0.98 g / ml ; viscosity of 2229 cP , emulsion stability of 100 % , and there was no microbial contamination in accordance with the standard of quality of skin moisturizersKeyword:. Pectin, concentration, characteristics, skin moisturizing ABSTRAK         Penggunaan pektin sebagai pensubstitusi bahan sintetik dalam pembuatan pelembab kulit dapat mendukung penggunaan kembali bahan-bahan alami untuk perawatan kulit. Penelitian ini bertujuan untuk mendapatkan konsentrasi optimum dalam sediaan pelembab kulit dan mempelajari karakteristik pelembab kulit dengan penambahan konsentrasi pektin.  Hasil penelitian didapatkan konsentrasi optimum pektin dalam sediaan pelembab kulit dengan konsentrasi 0,05 % dengan karakteristik penampakan (kekentalan) yang paling disukai, nilai pH 7,08; bobot jenis 0,98 g/ml; viskositas 2229 cP, stabilitas emulsi 100 %, dan tidak terdapat cemaran mikroba sesuai dengan syarat mutu pelembab kulit..Kata kunci: Pektin, konsentrasi, karakteristik, pelembab kulit

scholarly journals Evaluasi Kualitas Telur Itik Talang Benih dengan Jenis Daun dan Lama Penyimpanan yang Berbeda

2019 ◽  
Vol 6 (3) ◽  
pp. 294
Author(s):  
Jekson Fresli ◽  
Wismalinda Rita ◽  
Nur Hidayah
Keyword(s):  
Storage Time ◽  
Egg Quality ◽  
Egg Yolk ◽  
Egg Consumption ◽  
Randomized Design ◽  
Egg Storage ◽  
Guava Leaves ◽  
And Storage ◽  
Haugh Unit

ABSTRAK                                                                        Tujuan penelitian ini mengetahui jenis daun dan lama penyimpanan terbaik pada kualitas telur itik talang benih konsumsi. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) pola faktorial dengan 2 faktor dan 3 kali ulangan. Faktor pertama yaitu jenis daun (daun sirsak dan jambu biji) dan faktor kedua yaitu lama penyimpanan (0, 15, dan 30 hari). Parameter yang diamati yaitu warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Data dianalisis menggunakan ANOVA dan perbedaan antara perlakuan diuji lanjut dengan uji DMRT. Hasil penelitian menunjukan bahawa tidak ada interaksi antara jenis daun dan lama penyimpanan terhadap warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Daun sirsak lebih mampu mempertahankan warna kuning telur dibandingkan daun jambu biji (P<0,05), namun tidak berbeda nyata (P>0,05) terhadap albumen indeks, yolk indeks, dan haugh unit. Lama penyimpanan sangat berpengaruh nyata (P<0,01) terhadap warna kuning telur, albumen indeks, yolk indeks, dan haugh unit. Dapat disimpulkan bahwa daun sirsak memiliki kemampuan lebih baik dalam mempertahankan warna kuning telur itik talang benih. Penyimpanan telur sebaiknya dilakukan sampai batas 15 hari karena albumen indeks, yolk indeks, dan haugh unit memiliki mutu 2.Kata Kunci: daun, itik talang benih, kualitas telur, lama penyimpananABSTRACTThe amis of this study to determine the type of leaves and the best storage time for the quality of talang benih duck’s egg consumption. The research was design in factorial completely randomized design with 2 factors and 3 replications. The first factor is type of leaves (soursop and guava) and the second factor is storage time (0, 15 and 30 days). Variables observed were yolk color, albumen index, yolk index, and haugh unit. Data were analyzed using ANOVA and differences between treatments were tested by DMRT test. The results showed that there was no interaction between leaves type and storage time for yolk color, albumen index, yolk index, and haugh unit. Soursop leaves are more able to maintain the color of egg yolk than guava leaves (P <0.05), but not significantly different (P>0.05) to the albumen index, yolk index, and haugh unit. Storage time had strong significant effect (P<0.01) on egg yolk color, albumen index, yolk index, and haugh unit. It is concluded that soursop leaves have a better ability to maintain the color of duck egg yolk. Egg storage time should be carried out up to 15 days because albumen index, yolk index, and haugh unit had quality 2.Key words: egg quality, leaves, storage time, talang benuh duck

scholarly journals PENGARUH KONSENTRASI ASAP CAIR TEMPURUNG KENARI DAN LAMA PENYIMPANAN TERHADAP KUALITAS KIMIA DAN FISIK DAGING

2012 ◽  
Vol 35 (1) ◽  
pp. 50 ◽  
Author(s):  
Rizky Arizona ◽  
Edi Suryanto ◽  
Yuny Erwanto
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Ph Value ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Water Holding Capacity ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Water Holding

<p>The objective of the experiment study was to determine the effect of canary shell liquid smoke on the chemical, physical and sensory qualities of beef stored at room temperature. Beef samples were dipped in liquid smoke solution<br />with the concentration of 0, 4, 8, and 12% (v/v) during 15 minutes and then stored for 0,2, and 4 days at room temperature. Each treatment was carried out three times and the variables measured were water, phenol and acid<br />content, pH, water-holding capacity, cooking loss and sensory properties of samples. Data on chemical and physical qualities were analyzed using analysis of variance (Completely Randomized Design/CRD) with factorial 4x3. The<br />sensory properties were analyzed by a non parametric h-test. The results showed that liquid smoke concentration up to 12% significantly (p&lt;0.05) increased water holding capacity and cooking loss of samples. Storage time up to four days<br />significantly (p&lt;0.05) increased its pH value, cooking loss, whereas water-holding capacity was decreased. The meat sensory test showed that flavor and slimming rate were affected significantly (p&lt;0.05) by liquid smoke. There was no<br />interaction between liquid smoke concentration and storage time. In conclusion, the addition of liquid smoke up to 12% increased phenol and acid content, while the physical quality of meat has decreased. Quality of beef stored up to 4 days<br />showed a decreased of quality such as pH, water-holding capacity, cooking loss, and sensory meat.</p><p><br />(Keywords: Canary shell, Liquid smoke, Storage time, Quality of beef)<br /><br /></p>

Studi Potensi Buah Kurma (Phoenix dactylifera L), Suhu dan Lama Penyimpanan terhadap Perubahan karakterisitk Susu Acidophillus

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Sarlini Martha ◽  
Yurliasni Yurliasni ◽  
Yusdar Zakaria
Keyword(s):  
Lactic Acid ◽  
Acid Level ◽  
Storage Time ◽  
Ph Value ◽  
Phoenix Dactylifera ◽  
Lactic Acid Level ◽  
Storage Duration ◽  
Phoenix Dactylifera L ◽  
And Storage

Abstrak.  Kualitas susu fermentasi sangat dipengaruhi oleh pertumbuhan mikroba, kadar air, proses pengolahan, suhu dan lama penyimpanan. Variasi dan fluktuasi suhu pada saat penyimpanan dapat mempengaruhi mutu baik secara fisik, kimia dan mikrobiologi. Penelitian bertujuan untuk mempelajari pengaruh suhu dan lama penyimpanan yang berbeda pada susu Acidophillus yang ditambah buah kurma. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial yang terdiri dari 2 faktor yaitu faktor A (suhu) terdiri dari A1=5 °C, A2=10 °C. Faktor B (lama penyimpanan) terdiri B1=0 hari, B2=14 hari, B3=28 hari, B4=42 hari dan dianalisis meliputi viabilitas L. acidophillus, nilai pH, kadar asam laktat, sineresis, dan kadar protein. Hasil analisis menunjukkan bahwa lama penyimpanan berpengaruh sangat nyata (P0.01) terhadap viabilitas L. acidophillus, nilai pH, kadar asam laktat dan kadar protein, akan tetapi pada sineresis tidak terdapat pengaruh yang nyata.  Disimpulkan bahwa lama penyimpanan dapat mengakibatkan pertumbuhan L. acidophillus tidak stabil dan terjadinya perubahan karakteristik fisik susu Acidophillus.Study of dates Potensil (Phoenix dactylifera L), Temperature and Storage Length on Change of Acidophillus milk CharacteristicsAbstract. The quality of fermented milk is strongly influenced by the growth of microbes, moisture content, processing, temperature and storage time. Variations and fluctuations in temperature during storage may affect the quality of both physical, chemical and microbiological. The study aimed to study the effect of temperature and different storage time on Acidophillus milk plus dates.This research uses Completely Randomized Design (RAL) of factorial pattern consisting of 2 factors ie factor A (temperature) consisting of A1 = 5 °C, A2 = 10 °C. Factor B (storage duration) consisted of B1 = 0 days, B2 = 14 days, B3 = 28 days, B4 = 42 days and analyzed including viability of L. acidophillus, pH value, lactic acid level, syneresis, and protein content.The results showed that storage duration had significant effect (P 0.01) on the viability of L. acidophillus, pH value, lactic acid level and protein content, but there was no significant effect on sineresis. It was concluded that long storage may lead to unstable growth of L. acidophillus and the change in physical characteristics of Acidophilus milk.

scholarly journals Influence of Packaging and Storage Conditions on the Quality and Shelf-life of Chewy Santol (Kraton-Yee) Candies

2020 ◽  
Vol 141 ◽  
pp. 02002
Author(s):  
Phanida Renumarn ◽  
Natthaya Choosuk
Keyword(s):  
Shelf Life ◽  
Life Prediction ◽  
Ph Value ◽  
Storage Conditions ◽  
Easy Method ◽  
Acceptable Quality ◽  
Shelf Life Prediction ◽  
And Storage ◽  
Quality And Shelf Life

In the present study, influence of two types packaging (inflated polypropylene (IPP) and laminated aluminium foil (ALU)) and storage conditions (with/without 1 g of silica desiccant packets (SDPs)) on quality and shelf life of chewy santol candies were studied. After storage at 25 degrees Celsius for 30 days, it was found that the combination of ALU with SDPs presented the best treatment to maintain the quality of colour, water activity (aw), moisture content, total acidity, pH value, sensory evaluation i.e. (colour, odour, flavour and overall acceptance). Shelf-life prediction by using accelerated Q10 method based on moisture factors as an indicator of deterioration of the samples during storage. The samples were incubated at 25, 35 and 45°C and sampled every 5 days for estimated on physical, chemical quality and microbiological change. The predicted shelf life of chewy santol candies at 25°C of IPP and ALU packaging with SDPs using Q10 method were 25 and 27 days, respectively. However, the IPP and ALU packaging without SDPs, the products can be stored less than 25 days. SDPs provides a cheaper and easy method to keeping quality of the chewy santol candies. Therefore, the products with SDPs packaging can maintain the product quality during storage and has an acceptable quality to consumers.

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