scholarly journals PENGARUH METODE PENGERINGAN SIMPLISIA TERHADAP KAPASITAS ANTIOKSIDAN WEDANG UWUH

2020 ◽  
Vol 9 (1) ◽  
pp. 88
Author(s):  
Made Aditya Dharma ◽  
Komang Ayu Nocianitri ◽  
Ni Luh Ari Yusasrini
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Water Content ◽  
Total Phenol ◽  
Drying Methods ◽  
Drying Method ◽  
Air Drying ◽  
General Acceptance ◽  
Randomized Design ◽  
Completely Randomized Design

This research aims to determine the effect of drying method the antioxidant capacity of wedang uwuh and to obtain the highest antioxidant capacity of wedang uwuh. This study was designed using a completely randomized design (CRD) with four parameters of drying methods there are sun-drying, air-drying, greenhouse and oven, which were repeated four times. Therewere many parameters analyzed in this research such as water content, antioxidant capacity, total phenol and sensoryincluding color, aroma, taste and overall acceptance. All data were statistically analyzed using ANOVA and continued with Duncan's (DMRT) (? = 5%). The results showed that the drying method had a significant effect on the water content, antioxidant capacity and total phenol of wedang uwuh, but did not significantly affect to the sensory results. Air-drying method produced wedang uwuh with the highest antioxidant capacity of 63,63 mgGAEAC/L, with a moisture content of 8,05 %, and total phenol of 23,70 mg/L where, based on color, taste, flavor and general acceptance the panelists rather like the wedang uwuh produced. Keywords: simplisia, wedang uwuh, drying, antioxidant

scholarly journals The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies

2021 ◽  
Vol 332 ◽  
pp. 01003
Author(s):  
Wayuni Rahmawany ◽  
Sentosa Ginting
Keyword(s):  
Moisture Content ◽  
Dietary Fiber ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Total Dietary Fiber ◽  
General Acceptance ◽  
Hedonic Value ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.

scholarly journals EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

2021 ◽  
Vol 9 (2) ◽  
pp. 73-82
Author(s):  
Anisa Leksono ◽  
◽  
Erni Sofia Murtini ◽  
Keyword(s):  
Antioxidant Activity ◽  
Water Content ◽  
Plant Species ◽  
Black Tea ◽  
Total Phenol ◽  
Pharmacological Effects ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Aquilaria is one of the plant genus-producing agarwood. Aquilaria leaves have pharmacological effects which the potential to be processed into black tea. The aim of this study is to determine the effect of fermentation duration on physicochemical and organoleptic characteristics of Aquilaria leaves tea. This study employed a Completely Randomized Design with two factors; the plant species (A. crassna, A. malaccensis, and A. subintegra) and fermentation duration (0 minutes, 70 minutes, and 90 minutes). Parameters analyzed including water content, total phenol, and antioxidant activity. Organoleptic tests were performed on the color, taste, and aroma of the brewed tea. The results summarized that A. subintegra had the highest total phenol and antioxidant activity, but the taste of the tea was not favored. A. crassna fermented 70 minutes and A. malaccensis fermented 0 minutes were the most preferred, but both have lower total phenol and antioxidant activity than A. subintegra.

scholarly journals Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ.)

2019 ◽  
Vol 8 (2) ◽  
pp. 249
Author(s):  
I Kadek Wirawan ◽  
Pande Ketut Diah Kencana ◽  
I Made Supartha Utama
Keyword(s):  
Water Content ◽  
Total Phenol ◽  
Effect Of Temperature ◽  
Tea Leaves ◽  
Total Acid ◽  
Drying Time ◽  
Drying Temperature ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia dan sensorik teh daun bambu Tabah. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu faktor suhu pengeringan (50o C dan 60o C) dan faktor waktu pengeringan (1 jam, 2 jam, dan 3 jam). Perlakuan diulang tiga kali untuk mendapatkan 18 unit percobaan. Parameter yang diamati adalah kadar air, pH, total asam, total fenol, dan organoleptik. Hasil penelitian menunjukkan bahwa interaksi suhu dan lama pengeringan daun teh bambu Tabah memiliki pengaruh berbeda nyata terhadap kadar air, pH, total asam, total fenol, warna, penerimaan keseluruhan, tetapi tidak memiliki pengaruh yang berbeda nyata terhadap aroma dan rasa, dengan perlakuan terbaik ini, kadar air, pH, asam total, fenol total, warna, aroma, rasa dan penerimaan keseluruhan ditemukan kadar air 6,881%, pH 6,6, total asam 0, 73%, total fenol 84,01mg / 100g, warna 4,33, aroma 4,40, rasa 3,93, dan penerimaan keseluruhan 4,07.   This study aimd to determine the effect of temperature and drying time on the chemical and sensory characteristics of Tabah bamboo leaf tea. This study was designed using a Completely Randomized Design (CRD) with two factors, namely the drying temperature factor (50oC and 60oC) and the drying time factor (1 hour, 2 hours, and 3 hours). The treatment was repeated three times to obtain 18 experimental units. The parameters observed were water content, pH, total acid, total phenol, color, aroma, taste, and overall acceptance tested organoleptically. The results showed that the interaction of temperature and duration of drying of Tabah bamboo tea leaves had significantly different effects on water content, pH, total acid, total phenol, color, overall reception, but did not have a significantly different effect on aroma and taste. with this combained best treatment, the water content, pH, total acid, total phenol, color, aroma, taste and overall acceptance were found water content 6,881 %, pH 6,6, total acid 0, 73%, total phenol 84,01mg / 100g,color 4,33, aroma 4.40, taste 3,93, and overall acceptance 4,07.

scholarly journals Penggunaan Edible Coating Dalam Pengawaten Buah Kelengkeng Dimocarpus longan Lour

2021 ◽  
Vol 21 (2) ◽  
pp. 374-382
Author(s):  
Suriana Laga ◽  
Saiman Sutanto ◽  
Fatmawati Fatmawati ◽  
Abd. Halik ◽  
Aylee Christine Alamsyah Sheyoputri
Keyword(s):  
Weight Loss ◽  
Experimental Design ◽  
Moisture Content ◽  
Water Content ◽  
Storage Time ◽  
Edible Coating ◽  
Coating Application ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

Masalah yang sering muncul  pada buah-buahan adalah adalah cepatnya mengalami kerusakan karena proses respirasi dan transpirasi sehingga akan memperpendek umur simpan. Salah satu upaya memperpanjang kesegaran buah Kelengkeng dengan pemakaian Edible Coating.  Penelitian ini bertujuan untuk mengetahui kemampuan Edible Coating sebagai pengemas buah Kelengkeng selama penyimpanan. Perlakuan penelitian terdiri atas aplikasi Edible Coating (Kontrol) dan lama penyimpanan (1 hari, 2 hari, 3 hari, 4 hari, 5 hari dan 6 hari). Parameter yang diamati adalah susut berat, kadar air dan warna. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial dengan dua kali ulangan. Pengaruh perlakuan aplikasi Edible Coating dan lama penyimpanan berpengaruh sangat nyata terhadap susut berat, kadar air dan warna buah Kelengkeng. Penggunaan Edible Coating sebagai pelapis mampu mengurangi susut berat buah Kelengkeng, mempertahankan kadar air dan warna buah Kelengkeng selama penyimpanan. The problem that often arises in fruits is that they are quickly damaged due to the respiration and transpiration processes so that they will shorten their shelf life. One of the efforts to extend the freshness of Longan fruit is by using Edible Coating. This study aims to determine the ability of Edible Coating as a packaging for longan fruit during storage. The research treatment consisted of Edible Coating application (Control) and storage time (1 day, 2 days, 3 days, 4 days, 5 days and 6 days). Parameters observed were weight loss, moisture content and color. The experimental design used was a completely randomized design with a factorial pattern with two replications. The effect of Edible Coating application treatment and storage time had a very significant effect on weight loss, moisture content and color of Longan fruit. The use of Edible Coating as a coating is able to reduce the weight loss of longan fruit, maintain water content and color of longan fruit during storage

scholarly journals The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags

2021 ◽  
Vol 332 ◽  
pp. 08003
Author(s):  
Tantri A. Iranza ◽  
Ismed Suhaidi ◽  
Rona J. Nainggolan
Keyword(s):  
Water Content ◽  
Total Sugar ◽  
Fiber Content ◽  
Total Phenol ◽  
Crude Fiber ◽  
Drying Time ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

Comparison of fig leaves with stevia leaves and drying time were evaluated for their effect on the quality of fig leaf teabags. The study was designed using a factorial completely randomized design with 2 factors: the ratio of fig leaves to stevia leaves (D) and drying time (P). The results of the analysis showed that the ratio of fig leaves and stevia leaves had a very significant effect on the water content, total sugar, and total phenol and had no significant effect on the crude fiber content. Drying time has a very significant effect on water content, total phenol, and crude fiber content, and has no significant effect on total sugar. The interaction between the 2 factors gave a very significant effect on the total phenol. The best fig leaf tea formulation is 95% fig leaf: 5% stevia leaf and 120 minutes drying time with antioxidant activity content of 23.81 g/mL.

scholarly journals Pengaruh Penambahan EM-4 Terhadap Kualitas Pupuk Kompos Kotoran Gajah

2021 ◽  
Vol 9 (1) ◽  
pp. 130
Author(s):  
Irfan Fadel ◽  
Ida Ayu Gede Bintang Madrini ◽  
Sumiyati Sumiyati
Keyword(s):  
Organic Matter ◽  
Moisture Content ◽  
Water Content ◽  
National Standard ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Elephant Dung ◽  
Temperature Water ◽  
Food Consumed

ABSTRAK Kotoran gajah kaya akan selulosa dan lignin. Kotoran gajah memiliki warna yang bervariasi mulai dari kehijauan hingga kehitaman, tergantung dari makanan yang dikonsumsi (Mathew and Mary 2015). Sementara ini kotoran gajah belum banyak dimanfaatkan Maka dari itu kotoran gajah belum dimanfaatkan secara maksimal. kotoran gajah belum banyak dimanfaatkan secara maksimal. Pengomposan menjadi salah satu pilihan untuk menjadikan kotoran gajah lebih bermanfaat. Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan bioaktivator EM-4 terhadap suhu, pH, kadar air, ratio C/N, bahan organik yang dihasilkan dan untuk menentukan konsentrasi larutan bioaktivator EM-4 yang menghasilkan kualitas kompos yang terbaik dari kotoran gajah dan sesuai dengan Standar Nasional Indonesia (SNI) 19-7030-2004). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Perlakuan dengan menggunakan 50 kg kotoran gajah untuk satu perlakuan dan masing masing konsentrasi EM-4 0 ml (kontrol), 50 ml, 100 ml dan 150 ml. Keempat perlakuan tersebut   dilakukan   pengulangan   sebanyak   2 kali sehingga didapatkan 8 unit percobaan. Parameter pengamatan meliputi suhu kompos, pH, Kadar Air, Bahan Organik, Karbon, Nitrogen,C/N ratio. Hasil pengomposan kotoran gajah dengan larutan EM-4 selama 2 bulan, maka dapat dilihat penambahan larutan EM-4 berpengaruh terhadap suhu, kadar air, ratio C/N dan bahan organik sedangkan pH tidak menunjukkan pengaruh yang signifikan. Pada perlakuan penambahan 150 ml EM-4 pada 50 kg kotoran gajah, suhu mencapai termofilik pada hari ke 28 yaitu 46,1 ?C, ratio C/N 19,63 dan bahan organik 35%. Semua perlakuan memenuhi SNI 19-7030-2004. ABSTRACT Elephant dung is rich in cellulose and lignin. Elephant dung has a color that varies from greenish to blackish, depending on the food consumed (Mathew & Mary, 2015). Meanwhile, elephant dung has not been used much. Therefore, elephant dung has not been fully utilized. elephant dung has not been fully utilized. Composting is an option to make elephant dung more useful. The purpose of this study was to determine the effect of the addition of EM-4 bioactivator on temperature, pH, moisture content, C / N ratio, organic matter produced and to determine the concentration of the EM-4 bioactivator solution which produces the best quality compost from elephant dung and in accordance with Indonesian National Standard (SNI) 19-7030-2004). This study used a completely randomized design (CRD). The treatment used 50 kg of elephant dung for one treatment and each concentration of EM-4 0 ml (control), 50 ml, 100 ml and 150 ml. The four treatments were repeated 2 times in order to obtain 8 experimental units. Observation parameters include compost temperature, pH, moisture content, organic matter, carbon, nitrogen, C / N ratio. The results of composting elephant dung with EM-4 solution for 2 months, it can be seen that the addition of EM-4 solution has an effect on temperature, water content, C / N ratio and organic matter while pH does not show a significant effect. In the treatment of adding 150 ml of EM-4 to 50 kg of elephant manure, the temperature reached thermophilic on day 28, namely 46.1 ?C, C / N ratio 19.63 and 35% organic matter. All treatments comply with SNI 19-7030-2004.

scholarly journals The Effet of pH and Pasteurisation Temperature on Water Content and Vitamin C Content From Tomato Sauce (Lycopersicum esculentum Mill)

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Nurhidayati Nurhidayati ◽  
Ruka Yulia ◽  
Putri Meutia Sari
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Water Content ◽  
Chemical Properties ◽  
Ph Control ◽  
Lycopersicum Esculentum ◽  
Tomato Sauce ◽  
Effect Of Ph ◽  
Randomized Design ◽  
Completely Randomized Design

<p class="E-JOURNALAbstrakTitle">The purpose of this study was to determine the effect of pH control and pasteurization temperature on making tomato sauce on the quality produced. This study uses a factorial completely randomized design (RAL) 2 which is used is the measurement of pH (R) (3, 4 and 5 and pasteurization temperature (T) (70˚C, 80˚C and 90˚C). , vitamin C and organoleptic tests (color and taste) .The results of the research showed the best treatment on the combination of R2T2 treatment with a pH regulator 4 and 800C pasteurization temperature which produced a good quality tomato sauce with chemical properties namely 77.24% moisture content, vitamin C 0.059%, organoleptic taste 3.74 (likes) and color 3.87 (likes).</p>

STUDY ON PROCESSING OF DRIED CHILI INTO BLOCK CHILI

2013 ◽  
Vol 3 (1) ◽  
pp. 23-30
Author(s):  
Khaeruddin Hidayat ◽  
Muhammad Syaiful ◽  
Kurnia Herlina Dewi
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Consumer Acceptance ◽  
Drying Process ◽  
Drying Time ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

The research objective is to obtain the drying period of various capacities dryer to reach the best moisture content in the process of blocks dried chili production and gaining the consumer acceptance to the product. This study used a completely randomized design (CRD) with two factors: the capacity of the material and the drying time and three times repetition. The measured parameters were changes of weight during drying process, moisture content, organoleptic tests and levels of acidity (pH). The results showed that the drying periods with best moisture in the process of blocks dried chili production are drying for 8 hours at capacity of 0.3 g/cm2, 10 hours at a capacity of 0.5 g/cm2 and 10 hours at a capacity of 1 g/cm2. The highest consumer acceptance to the product for the color, aroma and overall attributes is on the blocks dried chili with a water content of 41-60%, while for the aroma is on the blocks dried chili with a water content of 61-80%.

scholarly journals Effects of drying methods and acidic strength on physicochemical properties of potassium caseinate

2022 ◽  
Vol 34 (1) ◽  
pp. 1-12
Author(s):  
Fatma Maruddin ◽  
Wahyu Triputra Hasim ◽  
Nursida ◽  
Ratmawati Malaka ◽  
Hikmah Muhammad Ali ◽  
...  
Keyword(s):  
Moisture Content ◽  
Freeze Drying ◽  
Physicochemical Characteristics ◽  
Acid Strength ◽  
Drying Methods ◽  
Microstructural Properties ◽  
Drying Method ◽  
Chemical Structures ◽  
Randomized Design

The aims of the present study were to characterize physicochemical characteristics and chemical structures by Fourier Transform Infrared (FTIR), and mark dissolved protein content, microstructure, and moisture content of potassium caseinate prepared by drying methods and acid strength. The experiment was arranged according to factorial complete randomized design with triplicates, while data from FTIR and microstructure analysis was presented descriptively. The results demonstrated that acids and drying methods for preparing potassium caseinate could increase antioxidant activity, a* score (reddish) and b* score (yellowish). Specifically, freeze-drying method coupled with acid treatments accounted for reducing moisture content but improved viscosity and microstructural properties. Briefly, we could argue that drying techniques and acids established noticeable effects on the quality of potassium caseinate.

scholarly journals Hydration methods and physiological potential of sweet corn seeds

2020 ◽  
Vol 36 (4) ◽  
Author(s):  
Jéssica de Lucena Marinho ◽  
Inês Cristina De Batista Fonseca ◽  
Claudemir Zucareli
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Filter Paper ◽  
Sweet Corn ◽  
Humid Atmosphere ◽  
Analysis Methodology ◽  
Randomized Design ◽  
Physiological Quality ◽  
Completely Randomized Design

The evaluation of the physiological potential of sweet corn seeds is fundamental in the production process, because the germination and vigor reflect the potential for storage, commercialization and use of these seeds. The choice of vigor tests with an adequate and efficient analysis methodology is fundamental to obtaining reliable results. In this sense, the objective of this study was to assess the physiological potential of sweet corn seeds after hydration using different moistening methods to increase water content to 20%. First, the lot of seeds was characterized as to its moisture content and initial physiological potential. Subsequently, two experiments were conducted, both under a completely randomized design. In the first experiment, different volumes of water on the filter paper sheets were assessed for seed hydration a method that uses a wet substrate. In the second, four hydration methods were evaluated: wet substrate (WS), humid atmosphere (HU), immersion in water (IW) and addition of the required amount of water (WR). A constant temperature of 25ºC was used in both experiments and then the moisture content and physiological potential of seeds were determined. The humid atmosphere method reduces the physiological quality of sweet corn seeds because it favors the deterioration and hence is unsuitable for the hydration of seeds of this species. The wet substrate method, in an amount equivalent to 2.5 times the paper mass, increased the water content of sweet corn seeds to 20%, achieving the desired degree of moisture without altering their physiological potential.

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