scholarly journals Pengaruh Suhu dan Lama Penyimpanan terhadap Karakteristik Teh Herbal Daun Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dalam Kemasan Paper Sack

2021 ◽  
Vol 9 (1) ◽  
pp. 113
Author(s):  
Ni Made Dwi Lantari ◽  
Pande Ketut Diah Kencana ◽  
Ni Luh Yulianti
Keyword(s):  
Storage Time ◽  
Storage Temperature ◽  
Flavonoid Content ◽  
Herbal Tea ◽  
Total Acid ◽  
Bamboo Leaves ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
The Right

ABSTRAK Teh merupakan minuman yang populer serta banyak di minati masyarakat Indonesia maupun dunia. Salah satu jenis teh yaitu teh herbal, yang terbuat dari berbagai daun, biji maupun akar tanaman. Teh daun bambu tabah (Gigantochloa  nigrociliata Buse-Kurz) merupakan salah satu contoh teh herbal yang diolah untuk memanfaatkan senyawa yang terkandung di dalam daun bambu tabah tersebut untuk menghasilkan karakter tersendiri. Penyimpanan pada suhu yang tepat dapat menjaga karakter yang dimiliki oleh teh daun bambu tabah (Gigantochloa nigrociliata Buse-Kurz). Penelitian ini dilaksanakan untuk menentukan suhu dan lama penyimpanan yang tepat dengan kemasan paper sack. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor, faktor pertama yang digunakan dalam rancangan penelitian ini adalah suhu penyimpanan dan faktor kedua yang digunakan yaitu lama penyimpanan. Faktor pertama terdiri dari dua jenis suhu yaitu (F1) : suhu 10°C dan (F2) : suhu 30°C. Faktor kedua terdiri dari 6 taraf yaitu (T1) : lama penyimpanan 1 minggu, (T2) : lama penyimpanan 2 minggu, (T3) : lama penyimpanan 3 minggu, (T4) : lama penyimpanan 4 minggu, (T5) : lama penyimpanan 5 minggu dan (T6) : lama penyimpanan 6 minggu. Parameter yang diamati dalam penelitian ini terdiri dari analisis kimia meliputi kadar air, pH, total asam, total fenol, flavonoid dan uji organoleptik terdiri dari warna air seduhan, aroma dan rasa pada daun teh yang telah di seduh. Hasil penelitian menunjukan bahwa suhu penyimpanan 10°C dapat mempertahankan karakteristik teh daun bambu selama waktu penyimpanan 6 minggu lebih baik yaitu dengan kandungan fenol sebesar 114,466 mg/100g dan kandungan flavonoid sebersar 27,675 mg/100g. ABSTRACT Tea is a popular drink and is in great demand by Indonesians as well as in the world. One type of tea is herbal tea, which is made from various leaves, seeds and plant roots. Tabah bamboo leaf tea (Gigantochloa nigrociliata Buse-Kurz) is an example of herbal tea that is processed to utilize the compounds contained in the tabah bamboo leaves to produce its own character. The storage at the right temperature can maintain the character of the tabah bamboo leaf tea (Gigantochloa nigrociliata Buse-Kurz). This research was carried out to determine the proper storage temperature of tabah bamboo leaf tea during storage with packs of papersack from different temperature treatments for 6 weeks. This study used a completely randomized design (CRD) which consisted of two factors, the first factor used was storage temperature and the second factor was storage time. The first factor consists of two types of temperature, namely : a temperature of 10°C and a temperature of 30°C. The second factor consists of 6 levels, namely 1 week storage time, 2 weeks storage time, 3 weeks storage time, 4 weeks storage time, 5 storage time weeks and 6 weeks of storage. The parameters observed in this study consisted of chemical analysis including moisture content, pH, total acid, total phenol, flavonoids and organoleptic tests consisting of the color of the brewed water, aroma and taste of the brewed tea leaves. The results showed that the storage temperature of 10°C could better maintain the characteristics of bamboo leaf tea during the storage time of 6 weeks, namely with a phenol content of 114.466 mg / 100g and a flavonoid content of 27.675 mg / 100g.

scholarly journals Pengaruh Jenis Kemasan Terhadap Karakteristik Teh Daun Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) Selama Penyimpanan

2021 ◽  
Vol 9 (1) ◽  
pp. 95
Author(s):  
Maria Elfira Semana ◽  
Pande Ketut Diah Kencana ◽  
I Gusti Ngurah Apriadi Aviantara
Keyword(s):  
Storage Time ◽  
Aluminum Foil ◽  
Total Flavonoid ◽  
Total Flavonoids ◽  
Total Acid ◽  
Randomized Design ◽  
Different Types ◽  
Two Factors ◽  
Completely Randomized Design ◽  
And Storage

ABSTRAK Bambu tabah termasuk kingdom Plantae, divisi Magnoliophyta, kelas Monocotyledoneae, ordo Graminales, famili Gramineae, sub famili Bambusoideae genus Gigantochloa, spesies Gigantochloa nigrociliata Buse-Kurz. Bambu tabah merupakan varietas asli yang berasal dari Pupuan-Tabanan dan banyak dibudidayakan di desa Payangan Gianyar. Penelitian ini dilakukan degan tujuan untuk menentukan kemasan yang dapat mempertahankan karakteristik yang terdapat pada teh daun bambu tabah dengan perlakuan pengemasan menggunakan tiga jenis kemasan yang berbeda yang disimpan pada inkubator dengan suhu 30 °C ± 3 dengan lama penyimpanan enam minggu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor yaitu penggunaan jenis kemasan yang berbeda dan lama waktu penyimpanan. Faktor pertama terdiri dari tiga taraf yaitu, (K1) : Alumunium Foil, (K2) : Plastik Polipropilen (PP), dan (K3) : Paper Sack. Faktor kedua terdiri dari tiga taraf yaitu, (T1) : 14 hari penyimpanan, (T2) : 28 hari penyimpanan, dan (T3) : 42 hari penyimpanan. Parameter yang diamati dalam penelitian terdiri dari Kadar Air, Laju Pengeringan, pH, Total Asam, Total Fenol, Total Flavonoid, dan Uji Organoleptik terdiri dari warna, aroma, dan rasa pada daun teh bambu tabah yang diseduh. Hasil penelitian menunjukkan bahwa kandungan fenol tertinggi terdapat pada perlakuan penggunaan jenis kemasan alumunium foil selama penyimpanan 42 hari yaitu 119.354 mg/100g dan total flavonoid yang tertinggi atau terbaik terdapat pada perlakuan penggunaan jenis kemasan alumunium foil selama penyimpanan 42 hari yaitu 27.419 mg/100g.  ABSTRACT Rigid bamboos include kingdom Plantae, division Magnoliophyta, class Monocotyledoneae, order Graminales, family Gramineae, sub family Bambusoideae genus Gigantochloa, species Gigantochloa nigrociliata Buse-Kurz Tabah bamboo is a native variety originating from Pupuan-Tabanan and is widely cultivated in Payangan Gianyar village. This research was conducted with the aim of determining the packaging that can maintain the characteristics contained in tabah bamboo leaf tea with packaging treatment using three different types of packaging stored in an incubator at a temperature of 30 ° C ± 3 with a storage time of six weeks. This study used a completely randomized design (CRD) which consisted of two factors, namely the use of different types of packaging and storage time. The first factor consists of three levels, namely, (K1): Aluminum Foil, (K2): Polypropylene Plastic (PP), and (K3): Paper Sack. The second factor consists of three levels, namely, (T1): 14 days of storage, (T2): 28 days of storage, and (T3): 42 days of storage. The parameters observed in the study consisted of moisture content, drying rate, pH, total acid, total phenol, total flavonoids, and organoleptic tests consisting of color, aroma, and taste of brewed tabah bamboo tea leaves. The results showed that the highest phenol content was found in the treatment of using aluminum foil packaging for 42 days, which was 119,354 mg / 100g and the highest or best total flavonoids were found in the treatment of using aluminum foil packaging for 42 days, namely 27,419 mg / 100g.  

scholarly journals Analisis Efektifitas Tepung Jamur sebagai Larvasida Aedes aegypti

2012 ◽  
Vol 14 (1) ◽  
pp. 126
Author(s):  
Yekki Yasmin ◽  
Lenni Fitri ◽  
Betty Mauliya Bustam
Keyword(s):  
Aedes Aegypti ◽  
Beauveria Bassiana ◽  
Storage Time ◽  
Natural Sciences ◽  
The Other ◽  
Biology Department ◽  
Randomized Design ◽  
Two Factors ◽  
Result Show ◽  
Completely Randomized Design

This research is about effectivity analysis of two kinds of fungi i.e. Beauveria bassiana and Metharrizium anisopliae as Aedes aegyptilarvacide, it has been conducted at laboratories Zoology in Biology Department, Mathematics and Natural Sciences Faculty, Syiah KualaUniversity. Aims of this research were estimating maximum time storage of fungi powder as effective larvacide and the number of bacteriacolonies were found in water used for experiment. This research was used Completely Randomized Design (CRD). The experiments consistof two factors i.e kind and saving time of fungi. The result show that the longer the storage time of Beauveria bassiana the more ineffectiveit was as larvacide and the least fungi colonies were found. Metharrizium anisopliae on the other hand, the longer it was kept, the moreeffective it was as larvacide and the more fungi colonies were found.

scholarly journals PENGARUH JENIS PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN EKSTRAK MENIRAN (Phyllanthus niruri L.)

2020 ◽  
Vol 9 (4) ◽  
pp. 458
Author(s):  
Rizky Amalia Rachmawati ◽  
Ni Wayan Wisaniyasa ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Activity ◽  
Total Phenol ◽  
Total Phenol Content ◽  
Flavonoid Content ◽  
Phyllanthus Niruri ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Four Levels ◽  
Effect On Yield ◽  
The Right

This study was conducted to determine the effect of different solvents on the antioxidant activity of gale of the wind extract and to find out the right type of solvent used to extract gale of the wind with the highest antioxidant activity using maceration method. The experimental design used in this study was a completely randomized design (CRD) with a type of solvent as a treatment. The treatment consisting of four levels, namely methanol, ethanol, acetone, isopropanol. All treatments were repeated four times so that they were obtained 16 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect followed by Duncan test. The results showed that the type of solvent treatment had a very significant effect on yield, total phenol, total flavonoids, total tannin, and antioxidant activity (IC50). The results showed that acetone solvent had the best treatment which produced a yield of 22.58%, total phenol content of 188.77 mg GAE/g, total flavonoid content of 247.60 mg QE/g, total tannin content of 297.51mg TAE/g, and antioxidant activity (IC50) of 15.19 ppm.

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

2019 ◽  
Vol 8 (2) ◽  
pp. 223
Author(s):  
I Nyoman Cakra Lagawa ◽  
Pande Ketut Diah Kencana ◽  
I Gusti Ngurah Apriadi Aviantara
Keyword(s):  
Treatment Time ◽  
Total Flavonoid ◽  
Agricultural Technology ◽  
Total Flavonoids ◽  
Total Acid ◽  
Distinctive Character ◽  
Drying Temperature ◽  
Bamboo Leaves ◽  
Randomized Design ◽  
Two Factors

Teh merupakan minuman herbal yang banyak dikonsumsi oleh masyarakat. Pengolahan daun bambu tabah (Gigantochloa nigrociliata BUSE-KURZ) menjadi teh merupakan upaya untuk memanfaatkan senyawa yang ada di dalamnya yang mampu memberikan karakter tersendiri untuk hasil produk teh nantinya. Penelitian ini dilakukan dengan tujuan untuk menentukan hasil dan karakteristik teh daun  bambu tabah dari perlakuan waktu pelayuan dan suhu pengeringan yang berbeda. Penelitian ini telah dilaksanaka pada mulai bulan Mei 2019 sampai dengan bulan Juli 2019 di Laboratorium Pasca Panen Fakultas Teknologi Pertanian Universitas Udayana, Laboratorium Biokimia dan Nutrisi Fakultas Teknologi Pertanian Universitas Udayana dan Laboratorium Analisis Pangan Fakultas Teknologi Pertanian Universitas Udayana. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari dua faktor, faktor pertama yang digunakan dalam rancangan penelitian ini adalah  waktu pelayuan dan faktor kedua yaitu suhu pengeringan. Faktor pertama terdiri dari tiga taraf yaitu (P1) : pelayuan 8 jam, (P2) : pelayuan 10 jam, dan (P3) : pelayuan 12 jam. Faktor kedua terdiri dari tiga taraf yaitu (T1): suhu 50 °C, (T2): suhu 60 °C, dan (T3): suhu 70 °C. Parameter yang diamati dalam penelitian terdiri dari analisis kimia meliputi kadar air, pH, total asam, total fenol, total flavonoid  dan uji organoleptik terdiri dari warna air seduhan,aroma, dan rasa pada daun teh yang diseduh. Hasil penelitian menunjukan bahwa kandungan fenol tertinggi terdapat pada perlakuan  waktu pelayuan 12 jam dengan suhu pengeringan  70 oC yaitu 114,5664 mg/100g. Untuk total flavonoid yang terbaik pada perlakuan waktu pelayuan 12 jam dengan suhu pengeringan 70 oC yaitu 27.1697 mg/100g.   Tea is herbal drink that is consumed by many people. The processing of tabah bamboo leaves (Gigantochloa nigrociliata BUSE-KURZ) into tea is an effort to utilize the compounds in it that are able to give a distinctive character to the results of tea products later. This research was conducted with the aim of determining the yield and characteristics of tabah bamboo leaf tea from different treatment time withering and drying temperatures. This research has been carried out from May 2019 to July 2019 in the Post Harvest Laboratory of the Faculty of Agricultural Technology, Udayana University, Biochemical and Nutrition Laboratory, Faculty of Agricultural Technology, Udayana University and the Food Analysis Laboratory, Faculty of Agricultural Technology, Udayana University. This study uses a Completely Randomized Design (RAL) consisting of two factors, the first factor used in the design of this study is the duration of withering and the second factor is the drying temperature. The first factor consists of three levels, namely (P1): 8 hour withering, (P2): 10 hour withering, and (P3): 12 hour withering. The second factor consists of three levels, namely (T1): temperature 50 ° C, (T2): temperature 60 ° C, and (T3): temperature 70 ° C. The parameters observed in the study consisted of chemical analysis including water content, pH, total acid, total phenol, total flavonoids and organoleptic tests consisting of the color of the brewing water, aroma, and taste in the brewed tea leaves. The results showed that the best phenol content was found in the treatment of 12 hours withering time with a drying temperature of 70 oC, 114.5664 mg / 100g. For the best total flavonoids in the treatment time withering time of 12 hours with a drying temperature of 70 oC is 27.1697 mg / 100g.

scholarly journals Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy

2018 ◽  
Vol 1 (2) ◽  
pp. 162-171 ◽  
Author(s):  
Carly Purba ◽  
Hotnida Sinaga ◽  
Mimi Nurminah
Keyword(s):  
Vitamin C ◽  
Ash Content ◽  
Total Acid ◽  
Arabic Gum ◽  
Pineapple Juice ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Completely Randomized Design

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of  moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.

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 STABILITAS KADAR KAROTENOID EKSTRAK BUAH PANDAN (Pandanus tectorius) PADA CAHAYA DAN SUHU PENYIMPANAN

2018 ◽  
Vol 6 (3) ◽  
pp. 218
Author(s):  
Made Gabhina Aryayustama ◽  
Ni Made Wartini ◽  
Ni Putu Suwariani
Keyword(s):  
High Temperatures ◽  
Storage Temperature ◽  
Temperature Stability ◽  
Dark Condition ◽  
Fruit Extract ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
The Stability ◽  
Pandanus Tectorius

Carotenoid extract of pandanus fruit has some deficiencies that are easily damaged by acid, light, and high temperatures. The aim of this study was to know the best treatment of light and temperature to maintain the stability of the pandanus fruit extract during storage. The experiment in this study used Completely Randomized Design with two factors. The first factor was light that consisted of two levels: dark and bright. The second factor was storage temperature that consisted of three levels: 4±3?C, 28±3?C and 45±3?C. The results showed that the treatment of 4±3?C in dark condition had the best treatment to maintain the stability of pandanus fruit extract with the smallest decrease of carotenoid 13,47% during 4 weeks of storage. Keywords : Pandanus fruit extract, carotenoids, light, temperature, stability

scholarly journals Pengaruh Ketebalan Plastik Polietilen Densitas Rendah Sebagai Bahan Pengemas terhadap Mutu Daun Seledri (Apium gravelens L.) Selama Penyimpanan Dingin

2019 ◽  
Vol 8 (2) ◽  
pp. 240
Author(s):  
I Kadek Puja Harta Hadi ◽  
Ida Ayu Rina Pratiwi Pudja ◽  
Gede Arda
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Packaging Material ◽  
Low Density Polyethylene ◽  
Low Density ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right ◽  
And Storage

Salah satu cara yang dilakukan untuk mempertahankan kualitas daun seledri dan memperpanjang umur simpan adalah menggunakan pengemasan dengan ukuran ketebalan plastik polietilen densitas rendah (LDPE) yang tepat dan penyimpanan pada suhu rendah. Tujuan penelitian ini adalah untuk mengetahui pengaruh ketebalan plastik polietilen densitas rendah sebagai bahan pengemas terhadap mutu daun seledri selama penyimpanan dingin dan untuk mengetahui tingkat ketebalan plastik polietilen densitas rendah berapakah yang dapat mempertahankan mutu daun seledri yang terbaik. Metode penelitian ini menggunakan penelitian eksperimental. Rancangan  percobaan  yang  digunakan  adalah  Rancangan  Acak  Lengkap  (RAL) dengan perlakuan ketebalan plastik polietilen densitas rendah dengan ukuran ketebalan 0,02 mm; 0,03 mm; 0,04 mm; 0,05 mm, 0,06 mm. Pengamatan dilakukan setiap 3 hari sekali dan setiap perlakuan diulang sebanyak 3 kali pada suhu penyimpanan 100 ± 20C selama 18 hari penelitian. Parameter dalam penelitian ini adalah susut bobot, kadar air, warna, tekstur, tingkat kesegaran, dan aroma. Hasil analisis ragam menunjukkan bahwa perlakuan ketebalan plastik LDPE sebagai bahan pengemas daun seledri berpengaruh sangat nyata (P?0,01) terhadap parameter penelitian. Perlakuan terbaik diperoleh dari ketebalan plastik polietilen densitas rendah ukuran 0,04 mm dengan susut bobot 4,64 %, warna 18,97, tekstur 0,0455 N, kadar air 90,22 %, tingkat kesegaran 4,87 dan aroma 5,00. Kesimpulan bahwa tingkat ketebalan plastik LDPE 0,04 dapat mempertahankan mutu daun seledri paling lama diantara ukuran ketebalan yang lainnya yaitu selama 18 hari.     One way to maintain the quality of celery and extend shelf life is to use packaging with the right size level of low density polyethylene (LDPE) and storage at low temperatures. The purpose of this study was to determine the effect of low density polyethylene plastic as a packaging material on the quality of celery during cold storage and to determine what size level of low density polyethylene plastic can maintain the best quality celery. This research method uses experimental research. The study applied a completely Randomized Design (RAL) with one treatment factor: size level of LDPE plastic (0.02 mm, 0.03 mm, 0.04 mm, 0.05 mm, 0.06 mm). Observations were carried out once every 3 days and each treatment was repeated 3 times at a storage temperature of 100 ± 20C for 18 days of the study. The parameters in this study are weight loss, water content, color, texture, level of freshness, and aroma. The results of the analysis of variance showed that the treatment of size level of LDPE plastic as a celery packaging material had a very significant effect (P?0.01) on the research parameters. The best treatment was obtained from the size level of a low density polyethylene plastic size of 0.04 mm with a weight loss is 4.64%, a color is 18.97, a texture is 0.0455 N, a moisture content is 90.22%, a level of freshness is 4.87 and a scent is 5.00. The conclusion that size level of LDPE plastic is 0.04 mm can maintain the longest quality of celery among other size level for 18 days.

scholarly journals Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Celup Herbal Daun Ciplukan (Physalis angulata L.)

2021 ◽  
Vol 10 (1) ◽  
pp. 44
Author(s):  
I Gede Widiyana ◽  
Ni Made Yusa ◽  
I Made Sugitha
Keyword(s):  
Antioxidant Activity ◽  
Bitter Taste ◽  
Zingiber Officinale ◽  
Tea Leaves ◽  
Herbal Tea ◽  
Randomized Design ◽  
Ginger Powder ◽  
Physalis Angulata ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of the addition of emprit ginger powder and the right addition to getting the best ciplukan leaf herbal characteristics. The design used in this study was a Completely Randomized Design with the treatment of the addition of emprit ginger powder consisting of 5 levels, namely 0%, 10%, 20%, 30%, and 40%. This study was repeated three times to obtain 15 experimental units. The data obtained were analyzed by analysis of variance and if the treatment had a significant effect it was followed by Duncan's Multiple Range (DMRT) test. The results showed that ciplukan leaf herbal tea with the addition of 20% emprit ginger powder was the best treatment with the criteria of water content value of 7.84%, total phenol 1.18 mgGAE/g, total flavonoid 0.56 mgQE/g, antioxidant activity 58.02%, IC50 812.96 ppm, yellowish-brown color, somewhat distinctive flavor of ciplukan tea leaves and somewhat dislike, rather bitter taste, and overall rather dislike reception.

scholarly journals PENANGANAN IKAN NILA (Oreochromis niloticus) HIDUP DENGAN DENGAN MENGGUNAKAN ES SEBAGAI PENGAWET

2017 ◽  
Vol 5 (3) ◽  
pp. 80
Author(s):  
Mafrian Kris Maraja ◽  
Netty Salindeho ◽  
Jenki Pongoh
Keyword(s):  
Mortality Rate ◽  
Storage Time ◽  
Storage Temperature ◽  
Cold Chain ◽  
Optimum Time ◽  
Live Fish ◽  
Randomized Design ◽  
Different Temperatures ◽  
Completely Randomized Design ◽  
And Storage

Imotilization of fish is one way of handling techniques by using low temperature (cooling). Cooling (cold chain) is applied to transport live fish so that the weight of the load during transportation could be reduced and fish do not experience stress during transportation. This technique is more advantageous when compared with the wet transportation system by using water. After the fish fainted, fish could be re-awakened by returning the fish to the pond with the aid of sufficient aeration to facilitate fish regain consciousness. This study aims to determine the rate of stunning, the speed of awareness, and mortality of nile tilapia fish which was treated and stored at different temperatures and times. This study used a factorial completely randomized design (RAL) with 2 treatments namely, storage method (A) treatment consisting of 2 storage levels (Temperature 10-12 ° C and 14-16 ° C); and storage time (B) consisting of 4 levels (2, 4, 6 and 8 hours). The optimum time of fainting fish is at a temperature of 14-16 ° C that is 8.19 min. For re-awakening, the optimum time is 48 seconds when fish was stored for 2 hours. The best mortality rate was achieved at storage temperature ± 14-16 ° C because after 6 hours storage the mortality rate was only 20.8%, but by the maximum storage (8 hours) the mortality has reached 87.5%, Meanwhile at a storage temperature of ± 10-12 ° C, the mortality has reached 50% after 6 hours and 100% at 8 hours.Pemingsanan ikan merupakan salah satu cara teknik penanganan dengan pengunaan suhu rendah (pendinginan). Pemingsanan dengan suhu rendah diaplikasikan untuk transportasi ikan hidup dengan tujuan mengurangi berat beban selama transportasi dan supaya ikan tidak mengalami stress selama transportasi. Teknik ini lebih menguntungkan jika dibandingkan dengan transportasi sistem basah dengan menggunakan air. Setelah dipingsankan ikan kembali disadarkan dengan mengembalikan ikan ke kolam air habitatnya dengan dibantu aerasi yang cukup agar ikan kembali sadar. Penelitian ini bertujuan untuk mengetahui kecepatan pemingsanan, kecepatan penyadaran, dan mortalitas ikan nila yang dipingsankan dan disimpan pada suhu dan waktu berbeda. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan 2 perlakuan yaitu, perlakuan metode penyimpanan (A) yang terdiri atas 2 taraf penyimpanan (Suhu 10–12°C dan 14–16°C); perlakuan lama penyimpanan (B) yang terdiri atas 4 taraf (2, 4, 6 dan 8 jam). Waktu optimum kecepatan pingsan adalah pada suhu 14–16°C yaitu 8,19. Untuk penyadaran kembali, waktu optimumnya adalah 48 detik, pada ikan nili yng disimpan 2 jam. Pada penyimpanan suhu ±14-16°C didapat tingkat mortalitas terbaik karena sampai penyimpanan 6 jam tingkat mortalitasnya hanya 20,8%, namun sampai penyimpanan maksimum ( 8 jam) sudah mencapai 87,5%, sedangkan pada suhu penyimpanan ±10-12°C , setelah 6 jam mortalitasnya sudah mencapai 50% dan saat 8 jam tingkat mortalitasnya sudah mencapai 100%.

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