scholarly journals PENGARUH KONSENTRASI NATRIUM METABISULFIT DAN LAMA PERENDAMAN TERHADAP KARAKTERISTIK BUBUK BUNGA KENIKIR (Tagetes erecta L.)

2019 ◽  
Vol 7 (1) ◽  
pp. 81
Author(s):  
Komang Adi Darmawan ◽  
Ni Made Wartini ◽  
Luh Putu Wrasiati
Keyword(s):  
Water Content ◽  
Block Design ◽  
Tagetes Erecta ◽  
Sodium Metabisulfite ◽  
Total Carotenoid ◽  
Soaking Time ◽  
Brightness Level ◽  
Randomized Block Design ◽  
Residue Levels ◽  
Tagetes Erecta L

Marigold powder can be used as natural orange dyes extract of marigold powder contain ?-carotene. The aim of this research was to investigate the effect of sodium metabisulfite (Na2S2O5) concentration and soaking time on the characteristics of marigold flower powder and determine the best treatment of the concentration of sodium metabisulphite (Na2S2O5) and soaking time to produce powdered marigold flowers. This research used factorial randomized block design with 2 factor experiments. The first factor is the concentration of sodium metabisulfite (Na2S2O5) which consists of 3 levels: 2000, 2500, and 3000 ppm. The second factor is the soaking time which consists of 3 levels: 10, 20, and 30 minutes. The results of research showed that the treatment of sodium metabisulfite (Na2S2O5) concentration take effect on water content, total carotenoid levels, brightness (L*), yellowish level (b*), and sulfite residue levels, but no effect to the level of redness (a*). The treatment of soaking time take effect on the levels of sulfite residues but no effect on water content, total carotenoid levels, brightness level (L*), yellowish level (b*), and redness level (a*). Soaking treatment in sodium metabisulfite (Na2S2O5) solution with a concentration of 2500 ppm and soaking time of 10 minutes, is the best treatment to produce marigold flower powder with the characteristics of water content 11,40%, total carotenoid levels of 18.91%, brightness level (L*) 44.19, redness level (a*) 63.80, yellowish level (b*) 56.86, and sulfite residue levels of 182.40 ppm. Keywords : Tagetes erecta L, sodium metabisulfite, carotenoid, color.

scholarly journals PENGARUH KONSENTRASI DAN LAMA PERENDAMAN BAHAN DENGAN ASAM LAKTAT SEBELUM PENGERINGAN TERHADAP KARAKTERISTIK BUBUK BUNGA KENIKIR (Tagetes erecta L.)

2019 ◽  
Vol 7 (1) ◽  
pp. 90
Author(s):  
Made Wahyu Nadaiswara Putra ◽  
Ni Made Wartini ◽  
Lutfi Suhendra
Keyword(s):  
Lactic Acid ◽  
Water Content ◽  
Acid Concentration ◽  
Immersion Time ◽  
Tagetes Erecta ◽  
Total Carotenoid ◽  
Lactic Acid Concentration ◽  
Soaking Time ◽  
Carotenoid Level ◽  
Tagetes Erecta L

Marigold flowers (Tagetes erecta L.)  have the potential as natural dyes that contain color pigments from carotenoid compounds. The purpose of this study was to determine the effect of lactic acid concentration and soaking time before drying on the characteristics of kenikir flower powder and determine the concentration of lactic acid and the duration of lactic acid immersion before the best combustion to produce kenikir flower powder. This study used a randomized block design using factorial patterns with 2 factors. The first factor is the concentration of lactic acid consisting of 3 levels: 0,5, 1,0, and 1,5%. The second factor is the immersion time consisting of 3 levels: 60, 90, and 120 minutes. The results showed that the treatment of lactic acid concentration affected the total carotenoid level, brightness (L *), redness level (a *) yellowish level (b *) but did not significantly affect the water content. The treatment of immersion time did not affect the total carotenoid level, brightness level (L*), yellowish level (a*), redness level (b*) and water content. Immersion treatment with a concentration of 1,5% and 90 minutes soaking time is the best treatment for producing kenikir flower powder with characteristics namely water content 16,71%, total carotenoid content 18,77%, brightness level (L*) 38,23, redness level (a*) 29,02, yellowish level (b*) 51,93. Keywords : Tagetes erecta L., lactic acid, karotenoid, color

Effect of Nitrogen and GA3 on growth and flowering behavior of African marigold (Tagetes erecta L.) cv. Pusa Narangi Gainda

2016 ◽  
Vol 1 (01) ◽  
pp. 84-87
Author(s):  
Himanshu Kumar ◽  
J Kumar ◽  
Pavitra Dev ◽  
Nathi Ram ◽  
Kaviraj .
Keyword(s):  
Foliar Application ◽  
Block Design ◽  
Tagetes Erecta ◽  
University Campus ◽  
Fresh Weight ◽  
Randomized Block Design ◽  
Flower Diameter ◽  
African Marigold ◽  
Tagetes Erecta L ◽  
Horticultural Research

A field experiment was conducted to study the response of nitrogen and GA3 on growth and flowering behavior of African marigold (Tagetes erecta L.) cv. Pusa Narangi Gainda at the Horticultural Research Farm, Department of Horticulture C. C. S. University Campus, Meerut (U.P.) in 2015. There were applied a total number of nine treatments and layout arranged in randomized block design (RBD) with three replications. Result indicated that soil application of nitrogen@100kg/ha with foliar application of GA3 @ 200ppm at 20 and 50 days after transplanting were found to be statistically significant and most beneficial in relation to plant height, primary branch, secondary branch, spread of plant, diameter in stem, flower diameter, number of flower per plant, fresh weight of flower per plant and yield of flower as compared to control and other treatments.

scholarly journals Karakteristrik Enkapsulat Ekstrak Pewarna Fungsional Bunga Rosella (Hibiscus sabdariffa L.) pada Perlakuan Perbandingan Kasein-Maltodekstrin

2019 ◽  
Vol 7 (4) ◽  
pp. 509
Author(s):  
Putu Dwi Ariyanti Lestari ◽  
Luh Putu Wrasiati ◽  
Ni Putu Suwariani
Keyword(s):  
Water Content ◽  
Encapsulation Efficiency ◽  
Block Design ◽  
Hibiscus Sabdariffa ◽  
Single Factor ◽  
Total Anthocyanin ◽  
Brightness Level ◽  
Randomized Block Design ◽  
Functional Dyes

Rosella contains high levels of anthocyanin and can be used as a source of functional dyes. The making of functional dyes is carried out through the process of extraction and encapsulation. The aims of this study were to determine the effect of casein-maltodextrin encapsulation ratio on the encapsulation characteristics of rosella flower functional dye extract and determine the best encapsulation ratio of casein-maltodextrin in producing rosella functional dye extract encapsulates. Experiments in this study used a single factor randomized block design. These factors are the casein and maltodextrin ratio which consists of (maltodextrin), (1: 0.5), (1: 1), (1: 1.25), (1: 1.5), (1: 1.75), (1: 2.0), (1: 2.5) and (casein). The results showed that casein and maltodextrin comparison factors had a significant effect of yield, (P <0.01) on yield, total anthocyanin, surface anthocyanin level, encapsulation efficiency, solubility, brightness (L*), redness (a*), yellowish level (b*) but did not have a significant effect (P> 0.05) on water content. The comparison treatment between casein and maltodextrin 1: 0.5 is a treatment to produce encapsulate products of roselle flower functional dye extract with a yield of 42.86 percent, water content of 5.04 percent, surface anthocyanin total of 9.43 mg/g, surface anthocyanin level 1.66 mg/g, encapsulation efficiency 82.37 percent, solubility 45.84 percent, brightness level (L*) 60.86, redness level (a*) 25.64, yellowish level (b*) 29.61. Keywords: rosella (Hibiscus sabdariffa L.), extraction, casein, maltodextrin, encapsulation.

scholarly journals PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF)

2018 ◽  
Vol 7 (2) ◽  
pp. 53
Author(s):  
Komang Biandari Devi Permatasari ◽  
Putu Timur Ina ◽  
Ni Made Yusa
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Block Design ◽  
Ash Content ◽  
Cucurbita Moschata ◽  
Total Carotenoid ◽  
Cassava Flour ◽  
Randomized Block Design ◽  
The Right

The purpose of this research is to know the effect of pumpkin flour and ratio mocaf on the characteristics of chiffon cake and to know the right ratio for pumpkin flour and mocaf to produce chiffon cake with the best characteristics. The experimental design used is randomized block design with the treatment ratio of pumpkin flour with mocaf 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60%; 50% : 50%; and 60% : 40%. The treatment was repeated 3 times to get 18 units of the experiment. The data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the ratio of pumpkin flour and mocaf had significant effect on water and ash content, total carotenoid, unfolding factor, hedonic test (colour, aroma, texture, taste, pores uniformity and overall acceptance), and scoring test (colour, aroma, taste, pores uniformity) of chiffon cake. Ratio of 30% pumpkin flour : 70% mocaf has the best characteristic with 36.65% water content, 1.38% ash content, 511.65% unfolding factor, 27.39 ?g/g total carotenoid, pores uniformity is uniform and liked, color yellow and liked, flavor pumpkin medium and rather liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.

scholarly journals Karakteristrik Enkapsulat Pewarna dari Ekstrak Daun Pepaya (Carica papaya L.) pada Perlakuan Perbandingan Gelatin dan Maltodekstrin

2021 ◽  
Vol 9 (1) ◽  
pp. 42
Author(s):  
Samapta Manggala Aditya ◽  
Luh Putu Wrasiati ◽  
Sri Mulyani
Keyword(s):  
Water Content ◽  
Chlorophyll Content ◽  
Leaf Extract ◽  
Carica Papaya ◽  
Block Design ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Brightness Level ◽  
Randomized Block Design

Papaya leaves can be used as a green dye because it contains chlorophyll. Chlorophyll compounds as a green coloring are obtained by extraction and stored in the form of encapsulation powder. This study has two purposes, (i) to know the effect of the gelatin and maltodextrin encapsulants ratio on the encapsulates characteristics of papaya leaf coloring extract, and (ii) to determine the encapsulates comparison treatment of the best gelatin and maltodextrin in producing the characteristic encapsulate extract of papaya leaf coloring. Experiments in this study were  using a randomized block design with one  treatment, namely the ratio of gelatin and maltodextrin consisting of 7 levels, namely, (1:0), (0:1) (1:1), (1:1.5), (1:2), (1:2.5), (1:3). The results showed that the ratio of gelatin-maltodextrin was highly significant (P<0.05) on yield, total chlorophyll content, solubility, brightness level, redness level (a*), yellowish level (b*) and no effect (P>0.05) on water content. The treatment of gelatin and maltodextrin (1:3) ratio was the best treatment to produce encapsulate sea lettuce extract with yield of 35.27 %, water content of 6.13%, total chlorophyll content of 1192.69 ppm, solubility of 79.12%, brightness level (L*) 39.39, redness level (a*) 16.95 and yellowish level (b*) 14.84. Keywords : papaya leaf extract, gelatin, maltodextrin, encapsulation

Stem Cold Hardiness, Leaf Heat Tolerance, Growth, and Performance of Six Japanese Maples (Acer palmatum) in Northern Illinois

HortScience ◽  
1998 ◽  
Vol 33 (3) ◽  
pp. 512e-512
Author(s):  
A.M. Shirazi
Keyword(s):  
Water Content ◽  
Heat Tolerance ◽  
Cold Hardiness ◽  
Block Design ◽  
Leaf Tissue ◽  
Ion Leakage ◽  
Randomized Block Design ◽  
Leaf Tissues ◽  
Artificial Freezing ◽  
And Performance

Six different Japanese Maples (Acer palmatum) cultivars `Water Fall', `Burgundy Lace', `Crimson Queen', `Oshio-Beni', `SangoKaKu', and `Bloodgood' from Monrovia Nursery were planted in a randomized block design on 4 June 1997 at the The Morton Arboretum. Leaf heat tolerance was evaluated by measuring ion leakage of the leaf tissue at 25–60 °C in July, Aug., and Sept. 1997. The LT50 (the temperature at which 50% of the tissues were injured) of all the cultivars were higher in July (≈53 °C) and were lower in September (≈47 °C). Water content of the leaf tissues were higher in July compare to August and September and were not related to heat tolerance of most cultivars. Stem cold hardiness was performed by artificial freezing tests in Oct., Dec., and Feb. 1997/98. The Lowest Survival Temperature (LST) for the most hardy to least hardy cultivars in October and December were: `Burgundy Lace' (–15, –27 °C), `Bloodgood' (–18, –24 °C), `Oshio-Beni' (–15, –24 °C), `Crimson Queen' (–15, –18 °C), `Water Fall' (–9, –18 °C) and `SangoKaKu' (–9, –12 °C), respectively. Growth, dormancy development, spring budbreak and performance of these cultivars will be compared.

scholarly journals Growth Response of Mucuna Cuttings to Concentration and Duration of Soaking Shallot Extract

2021 ◽  
Vol 4 (2) ◽  
pp. 122-129
Author(s):  
Enda Sabda Gentri Sembiring ◽  
Julaili Irni ◽  
Rama Riana Sitinjak ◽  
Bayu Pratomo
Keyword(s):  
Growth Response ◽  
Block Design ◽  
Duncan Multiple Range Test ◽  
Soaking Time ◽  
Extract Concentration ◽  
Survival Percentage ◽  
Randomized Block Design ◽  
Two Factors ◽  
Number Of Leaves ◽  
Range Test

Introduction: This study aims to determine the growth response of Mucuna bracteata cuttings to the concentration and duration of soaking shallot extract. Materials and Methods: This study used a factorial Randomized Block Design (RBD) with two factors, namely: shallot extract concentration (P) consists of 4 levels, include P0= untreated, P1= 10 ml, P2= 20 ml, P3= 30 ml, meanwhile the soaking time (Q) consists of 4 levels, such as Q0= momentarily dipping, Q1= 15 minutes, Q2= 30 minutes, Q3= 45 minutes. The data was processed by ANOVA and if significant, then further tested with Duncan Multiple Range Test (DMRT) at the rate of 5%. Results: The concentration of shallot extract, soaking time and their interaction had a very significant effect on the survival percentage of Mucuna bracteata D.C. cuttings. The highest survival percentage of cuttings of Mucuna bracteata on the effect of shallot extract concentration and soaking time was obtained in the P0Q0, P0Q1, and P3Q2 treatments after the lid was opened at 4 weeks after planting. In the number of leaves also had significant effect in the interaction of two factors

scholarly journals PENGARUH KONSENTRASI ASAM GIBERELAT (GA ) DAN LAMA PERENDAMAN TERHADAP VIABILITAS, VIGOR dan 3 PERTUMBUHAN BENIH JARAK (Jatropha curcas L.) KLON IP-1P di PEMBENIHAN

2017 ◽  
Vol 3 (2) ◽  
pp. 9
Author(s):  
Asep Samsul Mustopa
Keyword(s):  
Block Design ◽  
Seed Viability ◽  
Plant Biotechnology ◽  
Seed Vigor ◽  
Growth And Yield ◽  
Root Number ◽  
Soaking Time ◽  
Randomized Block Design ◽  
Two Factors ◽  
Number Of Leaves

The experiment was carried out at Plant Biotechnology laboratorium and experimentalfield Faculty of Agriculture University of Winaya Mukti Tanjungsari Sumedang which the altitude is about 850 meters above sea level, from March 2008 until May 2008.Theobjective of this experiment was to studying the interaction effect of giberellat acidconcentration and and soaking time on seed viability, seed vigor, growth and yield ofJatropha curcas in nursery.Design used was Randomized Block Design (RBD) withfactorial pattern, treatment consisted of two factors and two replications. The first factorwas giberellat acid (GA3) concentration (K) which consisted of 4 levels namely : k1=250 ppm, k2= 500 ppm, k3= 750 ppm and k4= 1000 ppm. The second factor soakingtime on GA34 (M) which consisted of 4 levels namely : m1= 6 hour, m2= 18 hour dan m = 24 hour.The results of these experiment showed there was aninteraction between giberellat acid concentration and and soaking time on high of plant20 day after planting (DAP), 40 DAP, 60 DAP, number of leaves 20 DAP, 40 DAP, 60DAP, length of root, number of root, dry wight of root and dry wight of shoot. 

scholarly journals Pengaruh Konsentrasi Pelarut dan Lama Pengadukan Terhadap Karakteristik Glukomanan Ubi Talas sebagai Bahan Edible Film Buah Segar

2019 ◽  
Vol 4 (2) ◽  
pp. 62
Author(s):  
Amna Hartiati ◽  
I. A. Mahatma Tuningrat
Keyword(s):  
Water Content ◽  
Sweet Potato ◽  
Starch Content ◽  
Block Design ◽  
Edible Film ◽  
Potato Flour ◽  
Solvent Concentration ◽  
Randomized Block Design ◽  
Stirring Time ◽  
Sweet Potato Flour

Tujuan umum yang ingin dicapai dari penelitian ini adalah 1) untuk mengetahui pengaruh konsentrasi pelarut dan waktu pengadukan pada karakteristik glukomanan tepung ubi talas yang diproduksi, 2) untuk mendapatkan glukomanan dengan karakteristik terbaik dari tepung  ubi  talas. Pelarut yang digunakan adalah etanol pada konsentrasi  50, 60 dan 70% dengan waktu pengadukan 30, 60 dan 90 menit. Penelitian ini menggunakan rancangan acak kelompok faktorial dengan dua faktor: konsentrasi pelarut dan waktu pengadukan selama ekstraksi tepung ubi talas. Konsentrasi pelarut yang digunakan untuk ekstraksi glukomanan terdiri dari 3 level, yaitu 50, 60 dan 70% (v / v). Waktu pengadukan selama ekstraksi terdiri dari tiga level, yaitu 30, 60 dan 90 menit. Parameter yang diamati adalah rendemen, kadar glukomanan, kadar pati dan kadar air. Penelitian ini terdiri dari 2 (dua) tahap, yaitu pembuatan glukomanan dari tepung ubi talas dan tahap kedua adalah hasil terbaik pada tahap satu yang akan digunakan sebagai bahan  edible  film buah segar. Hasil penelitian menunjukkan bahwa konsentrasi pelarut dan waktu pengadukan memiliki pengaruh yang sangat signifikan terhadap kadar glukomanan, kadar air dan interaksinya, tidak berpengaruh nyata terhadap kadar pati, rendemen glukomanan. Karakteristik terbaik glukomanan adalah perlakuan konsentrasi pelarut etanol 70% dan waktu pengadukan 90 menit dengan kadar glukomanan 60,166%; kadar pati 0,072%; kadar air 7,313% dan rendemen  9,320% untuk tepung talas.   The general objectives to be achieved from this study were: 1) to determine the effect of solvent concentration and stirring duration on the glucomannan character of Taro sweet potato flour produced; 2) to obtain glucomannan with the best characteristics of Taro sweet potato flour. The solvent used is ethanol at a concentration of 50, 60 and 70% with a stirring time of 30, 60 and 90 minutes. The study used a factorial randomized block design with two factors: solvent concentration and stirring time during the extraction of Taro sweet potato flour. The concentration of solvent used for glucomannan extraction consisted of 3 levels, namely 50, 60 and 70% (v / v). The duration of stirring during extraction consists of three levels, namely 30, 60 and 90 minutes. The parameters observed were the yield, glucomannan content, starch content, and water content. This study consisted of 2 (two) stages, namely the manufacture of glucomannan from Taro sweet potato flour and the second stage was the best result in stage one would be used as an edible film chart on fresh fruit. The results showed that solvent concentration and stirring time had a very significant effect on glucomannan content, water content, and interaction and did not significantly affect starch content, the yield of glucomannan Taro flour. The best characteristics of glucomannan were the treatment of 70% ethanol solvent concentration and stirring time of 90 minutes with glucomannan content of 60.116%; 0.072% starch content; moisture content 7.313% and 9.320% yield for Taro yam flour.  

scholarly journals SUBSTITUSI TEPUNG ALMOND DENGAN TEPUNG KEMIRI (Aleurites moluccana Wild) TERHADAP KARAKTERISTIK KULIT MACARON

2019 ◽  
Vol 8 (2) ◽  
pp. 122
Author(s):  
Ida Ayu Ganitri Adnyasuari ◽  
I Gusti Ayu Ekawati ◽  
Ni Made Indri Hapsari Arihantana
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Block Design ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Randomized Block Design ◽  
The Right ◽  
Aleurites Moluccana

This research aims to identify the substitution of almond flour with candlenut flour on the characteristics of macaron shell, and to identify the right concentration of almond flour with candlenut flour on the characteristics of macaron shell. This research used randomized block design with the treatment ratio of almond flour with candlenut flour, which consists of 6 levels such as: 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%, and 0% : 100%. Each treatment was repeated 3 times, resulting in 18 experimental units. The data were then analyzed using Analysis of Variance and if the treatment had an effect on the parameter, the Duncan test was performed. The result showed that substitution of almond flour with candlenut flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, swelling, flavor (hedonic), texture (hedonic), taste (scoring) and overall acceptance (hedonic). Substitution of almond flour with candlenut flour 40% had the best characteristics, with 2,40% water content, 2,51% ash content, 9,40% protein content, 18,98% fat content, 66,70% carbohydrate content, 130,81% swelling, color, flavor, taste, and overall acceptance liked, taste candlenut medium and texture very soft.

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