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 STABILTAS KAROTENOID EKSTRAK PEWARNA BUAH PANDAN (Pandanus tectorius) PADA SUHU DAN pH AWAL PENYIMPANAN

2018 ◽  
Vol 6 (3) ◽  
pp. 211
Author(s):  
Ni Made Dewi Indriyani ◽  
Ni Made Wartini ◽  
Ni Putu Suwariani
Keyword(s):  
Temperature Stability ◽  
Storage Conditions ◽  
Natural Source ◽  
Fruit Extract ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
The Stability ◽  
Pandanus Tectorius ◽  
Orange Color

Pandanus fruit is a part of Pandanus tectorius plant that has a yellow to orange color. Pandanus fruit has the potential to be a natural source of yellow and orange dye. The dye obtained from pandanus fruit has unstable properties. The purpose of this study was to determine the effect of pH and temperature on the stability of carotenoids from pandanus fruit and to determine the pH and temperature that can maintain the stability of pandanus fruit extract during storage. The experiment of this study used Completely Randomized Design with two factors. The first factor was acidity (pH) that consisted of three levels: pH 4, 7, and 10. The second factor was temperature that consisted of two levels: 4±3ºC and 28±3ºC. The results showed that acidity (pH) had very significant effect (P<0.01) and temperature had significant effect (P<0.05) on carotenoids. The dye extract of pandanus fruit was more stable at the storage conditions of pH 7 (neutral) and cold temperature (4±3ºC) during 4 weeks storage with decreased of carotenoids was 34.29%. Keywords : Pandanus fruit extract, carotenoids, ph, temperature, stability

scholarly journals PERUBAHAN KARAKTERISTIK BUBUK BUAH PANDAN (Pandanus tectorius) SELAMA PENYIMPANAN PADA PERLAKUAN JENIS KEMASAN DAN SUHU PENYIMPANAN

2019 ◽  
Vol 7 (2) ◽  
pp. 254
Author(s):  
I Komang Budha Astawa ◽  
Ni Made Wartini ◽  
I Wyn Gede Sedana Yoga
Keyword(s):  
Water Content ◽  
Storage Temperature ◽  
Aluminum Foil ◽  
Total Carotenoids ◽  
Cold Temperatures ◽  
Randomized Design ◽  
Factor Ii ◽  
Two Factors ◽  
Fruit Powder ◽  
Pandanus Tectorius

Pandan is part of the marine pandanus plants that are yellow to orange. Pandan fruit has the potential to be a source of natural dyes yellow and orange. Dyes obtained from pandan fruit are unstable. The purpose of this study was to determine the effect of the type of packaging and storage temperature on the characteristics of fruit powder and to determine the type of packaging and the best temperature for storing pandan powder. The design in this study used a completely randomized design with two factors. Factor I is a packaging treatment consisting of 4 types of packaging, namely polypropylene, polyethylene, aluminum foil, and brown paper. Factor II is the temperature consisting of two levels, namely 4º±2ºC and 27º±2ºC. The results showed that the temperature had a very significant effect (P<0,01) on water content and total carotene but did not have a significant effect (P>0,05) on the reddish value (L*), the reddish value (a*), reddish value (b*). The packaging type has a very significant effect (P<0.01) on water content and total carotene, but does not have a significant effect (P>0,05) on the reddish value (L*), the reddish value (a*), reddish value (b*), the most stable treatment in aluminum foil and cold temperatures 4 ± 2ºC for 4 weeks of storage, with the percentage of moisture content, total carotenoids, color intensity (L *, a *, b *) in the amount of 14.00%, 17.86%, 34,89%, 43,88%, 22,76% Keywords: pandanus (Pandanus tectorius), carotene, type of packaging, storage temperature.

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 Effect of Storage Temperature on Beauveria bassiana (Bals.) Vuill. Viability on Several Carriers

2006 ◽  
Vol 22 (1) ◽  
Author(s):  
Sri Sukamto
Keyword(s):  
Beauveria Bassiana ◽  
Storage Temperature ◽  
Ultra Violet ◽  
Rice Flour ◽  
Plant Diseases ◽  
Maize Flour ◽  
The Third ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Tapioca Flour

One of the entomopatogenous fungus types commonly observed and showed potency as myco-insectiside is Beauveria bassiana(Bals.) Vuill.In order to support effectiveness and patogenous activity of B. bassiana, it is necessary to add a carrying agent that protects its spores from ultra violet ray. This study aims to investigate the effect of storage temperature on viability of B. Bassianaspores on the carrier material. The observation was carried out in the Laboratory of Plant Diseases, Indonesian Coffee and Cocoa Research Institute. The research was arranged in completely randomized design by three factors. The first factor was carrier (C), that consists of C1 = rice flour, C2 = maize flour and C3 = tapioca flour. The second factor was dosage (D), that consists of D1 = 1 g B. bassiana+ 1 g carrier; D2 = 1 g B. bassiana+ 5 g carrier and D3 = 1 g B. bassiana+ 10 g carrier. The third factor was temperature of the storage (T),that consists of T1 = 5oC; T2 = 23oC and T3 = 29oC. Viability of B. Bassiana spores was examined by observing development of 100 blastopores randomly and determined under light microscope with 400 times magnification. Observation was conducted in two replicates after the spores of B. bassiana were kept in the storage for 2, 4, 8 and 16 weeks. The result showed that by adding 1 g tapioca flour and temperature of storage of 5oC was potentiall in keeping viability of B. bassianaspores at least for 2 months. It was due to that tapioca flour gave better effect than rice and maize flours in keeping the storage and appropriate low temperature. Viability of B. bassianaspores decreased with increasing carrier dosage, temperature and duration of the storage. Whereas, storage at 5oC was found to be a better condition in keeping viability of dry pure B. bassianaspores longer than conditions of 23o and 29oC. Key word:Beauveria bassiana, temperature, viability,carrier.

scholarly journals Karakteristik Kimia dan Organoleptik Flakes Kacang Hijau dengan Penambahan Bahan Pengisi dan Air

2016 ◽  
Vol 8 (1) ◽  
pp. 24-28
Author(s):  
Maya Indra Rasyid
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Mung Bean ◽  
Protein Levels ◽  
Absorption Ratio ◽  
Bean Flour ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

(Chemical and Organoleptic Characteristics of Mung Bean Flakes with The Addition of Fillers and Water) ABSTRACT. The objective of this research was to determine the chemical and organoleptic characteristics of mung bean flakes with the addition of fillers and water. The study was conducted using completely randomized design with two factors namely the addition of fillers and water. The results showed that the addition of fillers and water has significant (P≤0,01) effect on the water absorption ratio and protein levels of mung bean flakes. The best treatment was obtained by the mung bean flour without the addition of fillers with 150% of addition water with water absorption ratio of 204%, water content of 5,7%, protein of 22,01%, starch levels of 61,76%, organoleptic values of aroma of 2,61, color of 2,42, crispness of 2,72 and flavor of 2,83.

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 The effect of organic fertilizer chicken on the growth of papaya plants in palm oil plantation: a case study of Naga Sari Village, Mestong, Muaro Jambi District

2021 ◽  
Vol 894 (1) ◽  
pp. 012030
Author(s):  
A T Maryani ◽  
N Mirna ◽  
F F Bahar
Keyword(s):  
Oil Palm ◽  
Organic Fertilizer ◽  
Organic Fertilizers ◽  
Chicken Manure ◽  
Animal Waste ◽  
Chemical Fertilizers ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Abstract The use of chemical fertilizers in agriculture has caused soil degradation and is harmful to human health. Organic fertilizers made from animal waste have received worldwide attention because they are not detrimental to health or the environment. This paper describes the effect of using organic fertilizers from chicken manure on the growth of papaya plants. A completely randomized design was used in this study using two factors and three repetitions; the variations of the fertilizers given were 0, 50, 100, 150, and 200 g. This study informed that organic chicken manure had a significant effect on the growth of oil palm and papaya plants. The best growth is oil palm and papaya plants given 200 g of organic fertilizer from chicken manure.

scholarly journals Rumen fermentation kinetics as impacted by red amaranth (Amaranthus cruentus, L) leaf powder using in vitro gas production technique

2020 ◽  
Author(s):  
Thiwakorn Ampapon ◽  
Bounnaxay Viennasay ◽  
Metha Wanapat
Keyword(s):  
Rumen Fermentation ◽  
Gas Production ◽  
Amaranthus Cruentus ◽  
Randomized Design ◽  
In Vitro Gas Production ◽  
Two Factors ◽  
Dry Matter Degradation ◽  
Leaf Powder ◽  
Completely Randomized Design

Abstract Background A need for research searching for alternative rumen enhancers warrants immediate attention. The in vitro fermentation experiment was conducted using factorial arrangement of two factors of roughage to concentrate and seven level of red amaranth leaf powder percentage of total substrate in a Completely randomized design (CRD). Two factors, namely Factor A was two ratio of roughage (R) to concentrate (C) at 60:40 and 40:60 and Factor B was level of red amaranth (Amaranthus cruentus, L) leaf powder (RALP) supplementation at 0, 2, 4, 6, 8, 10, and 12% of total dietary substrate. Results Red amaranth leaf powder (RALP) contained phytonutrients both condensed tannins and saponins in addition with high macro minerals (Ca, K, and Mg). This experiment revealed innovations of the RALP supplementation by enhancing rumen propionate (C3) production, reducing acetate (C2) to (C3) ratio, reducing protozoal population and mitigating methane (CH4) production. Furthermore, rumen dry matter degradation percentages were remarkably enhanced (P < 0.001) by increasing RALP supplementation. Conclusion Plants rich in phytonutrients and minerals such as red amaranth leaf powder (RALP) have a vital and promising role in modulating rumen fermentation, mitigating methane production, as well as increasing substrate degradability.

scholarly journals Pengujian Umur Simpan Kopi Arabika Bubuk Pada Jenis Kemasan dan Suhu Simpan Yang Berbeda

2021 ◽  
Vol 8 (1) ◽  
pp. 37
Author(s):  
Elsera Br Tarigan ◽  
Edi Wardiana ◽  
Handi Supriadi
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Storage Period ◽  
Fat Content ◽  
Test Method ◽  
Life Test ◽  
Coffee Plantations ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
And Storage

<p><em>Coffee is a beverage that is widely consumed around the world. Proper packaging and storage temperature may extend shelf life of ground coffee. The study aimed to analyze the shelf life of ground Arabica coffee stored in different packaging types and temperature, conducted at smallholder coffee plantations in Garut Regency and the Integrated Laboratory of Indonesian Industrial and Beverage Crops Research Institute, Sukabumi, from June to August 2018. A completely randomized design in factorial was used with 3 factors and 2 replications. The first factor was the packaging type  which consisted of 3 types: thick alumunium  foil 65</em><em>m</em><em> (AF65), thick alumunium  foil 130</em><em>m</em><em> (AF130), and thick lamination 114</em><em>m</em><em> (L144). The second factor was the storage temperature which consisted of 3 levels: 25 <sup>o</sup>C, 35 <sup>o</sup>C, and 45 <sup>o</sup>C, while the third factor was the storage period which consisted of 5 levels: coffee unstored, and coffee stored for 2 weeks, 4 weeks, 6 weeks, and 8 weeks. The variables observed were the water and fat content, and the analysis of shelf life was carried out using the ASLT (Accelerated Shelf Life Test) method. The results showed that during storage, the water content increased, whereas the fat content decreased. Fat content is a critical variable in determining the shelf life of coffee. The coffee in AF130 packaging has longer shelf life than in AF65 and L144. To extend the shelf life of coffee packaged in AF130 and L144 is best kept at 45<sup> o</sup>C whereas coffee in AF65 packaging  is ideally at 25<sup> o</sup>C.</em></p>

scholarly journals Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count

2016 ◽  
Vol 1 (1) ◽  
pp. 816-823
Author(s):  
Feby Zalika Parindra ◽  
Yusdar Zakaria ◽  
Yurliasni Yurliasni
Keyword(s):  
Ph Value ◽  
Plate Count ◽  
Milk Processing ◽  
Total Plate Count ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Microbial P ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

Abstrak.  Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%,  (B2) 25%,  B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P0,01) terhadap kekentalan dan warna susu probiotik.  nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract.  A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus)  has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a  highly significant influence (P 0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P 0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P 0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation

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