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 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 Penambahan Ekstrak Andaliman terhadap Masa Simpan Nugget Tempe

2020 ◽  
pp. 16-21
Author(s):  
Connie Daniela
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Storage Time ◽  
Added Value ◽  
Organoleptic Test ◽  
Time Treatment ◽  
Randomized Design ◽  
Factor Ii ◽  
Two Factors ◽  
North Sumatra

Andaliman  is  typical spice plant in North Sumatra, has benefits as antimicrobial and antioxidant. Tempeh is a protein source food, has short shelf life, so the tempeh processing technology is needed to create another product with  longer shelf life and increase its added value. One of them is by processing tempeh into nugget. The purpose of this study was to determine the shelf life of tempeh nugget added with andaliman fruit extract as  natural preservative and to determine which concentration was the most optimal in extending the shelf life of tempeh nugget. This study used  completely randomized design with two factors. Factor I was the concentration of andaliman extract (0%, 0.1%, 0.25%, 0.5%) and factor II was the storage time (0 day, 7 days, 14 days, 21 days). The parameters analyzed were total microbial, water content, and aroma organoleptic test. The results showed that the addition of 0.5% andaliman extract and 21 days storage time obtained the lowest amount of microbes, the lowest water content was obtained at 0% andaliman extract and 21 days storage time treatment, while the highest aroma organoleptic test was obtained at adding 0.5% andaliman extracts. This is due to the presence of antimicrobial in andaliman

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 Study of Proportion of Milk with Lesser Yam Filtrate and Starter Concentration for Producing Synbiotic Yoghurt

2021 ◽  
Vol 2 (02) ◽  
pp. 20-25
Author(s):  
Rosida Rosida ◽  
Sintha Soraya Santi ◽  
Rohman
Keyword(s):  
Preference Score ◽  
Cow’S Milk ◽  
Soluble Fiber ◽  
Total Dietary Fiber ◽  
Cow's Milk ◽  
Randomized Design ◽  
Factor Ii ◽  
Significant Difference ◽  
Two Factors ◽  
Completely Randomized Design

This study aimed to determine the effect of the proportion of cow's milk with lesser yam filtrate and starter concentration on the characteristics of synbiotic yoghurt. The research used a factorial completely randomized design (CRD) with two factors, factor I was the proportion of cow's milk with lesser yam filtrate (100:0; 60:40; 50:50; 40:60; 0:100) and factor II was the starter cocentration (3%, 5%, 7%). The data obtained were analyzed using analysis of variant (ANOVA) and if there was a significant difference between treatments, then continued with Duncan's test at the 5% level. Synbiotic yoghurt from proportion of cow's milk with lesser yam filtrate (50:50) and 5% starter concentration was the best treatment with total Lactic Acid Bacteria of 7.23 log CFU/ml; pH 4.20; total dietary fiber 3.05%, soluble fiber content 1.3%, inulin content 1.2%, fat content 0.41% and soluble protein content 2.66% with an average texture preference score of 6.13 (like much); taste core 6.02 (like much) and smell score 5.20 (like).

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 Storage of seeds of Calamus palustris var. cochinchinensis

2020 ◽  
Vol 48 (2) ◽  
pp. 201-207
Author(s):  
Y.K. Fan ◽  
M. Liu ◽  
J.X. Hu ◽  
M.Y. Ji ◽  
Q.Y. Lan
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Storage Temperature ◽  
Aluminum Foil ◽  
Effect Of Temperature ◽  
Seed Moisture Content ◽  
Seed Desiccation ◽  
Seed Moisture ◽  
Mature Seeds

The present study examined the effect of temperature (15, 20, 25, 30 and 20/30°C) on germination and the storage behaviour of freshly harvested mature seeds of Calamus palustris var. cochinchinensis. Seed desiccation tolerance and the effects of storage temperature (4 and 15°C), perlite water content (120, 180 and 240%) and seed moisture content (27.8, 38.2 and 49.2%) on viability were observed. Seeds had a higher germination at 25°C (88.3%) than at the other tested temperatures. Germination decreased as the seed moisture content decreased during desiccation. The germination of seeds stored at 15°C was higher than that of seeds stored at 4°C. Germination of seeds stored at 15 and 4°C was <65% and with extension of storage time, the germination decreased, indicating that neither temperature can be used for long-term conservation. For short-term storage, the seeds can be stored at 15°C with perlite with 180% water content in plastic bottles or at 15°C with 49.2% moisture content sealed inside aluminum foil bags.

scholarly journals Postharvest quality of red gerberas depending on the storage temperature

2016 ◽  
Vol 46 (11) ◽  
pp. 1945-1951 ◽  
Author(s):  
Ana Carolina Corrêa Muniz ◽  
Vanessa Cury Galati ◽  
Kelly Magalhães Marques ◽  
Claudia Fabrino Machado Mattiuz ◽  
Ben-Hur Mattiuz
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Postharvest Quality ◽  
Vase Life ◽  
Randomized Design ◽  
Two Factors ◽  
Relative Water ◽  
Loss Of Mass

ABSTRACT: This study aimed to verify the best storage temperature in the postharvest quality conservation of inflorescences of gerberas cv. 'Intenza'. Inflorescences were kept in distilled water and stored at the temperatures of 22ºC (control); 12ºC; 8ºC and 4ºC. The experiment was conducted in a completely randomized design in split plot with two factors: 4 treatments (temperatures) X 4 evaluation dates (0, 3, 6 and 9 days). It was used three replicates, with three inflorescences each. It were evaluated the variation of fresh mass, relative water content, soluble and reducing sugars content and longevity. Results were submitted to analysis of variance and means compared by Tukey test at 5% of probability. The inflorescences of gerbera maintained at 4ºC, 8ºC and 12ºC showed a greater postharvest life compared with the inflorescences of the control, highlighting those kept at 4ºC which presented less loss of mass and higher soluble sugar content; thus, maintaining the quality of gerberas for a longer period, with vase life of approximately 15 days.

scholarly journals Potensi Produksi Asap Cair, Arang dan Tar dari Limbah Industri Pengolahan Kayu

2021 ◽  
Vol 10 (2) ◽  
pp. 100-105
Author(s):  
Alaik Z H Albaki ◽  
Ahmad S Purnama ◽  
Fajri Yulianto ◽  
Budy Rahmat ◽  
Vita Meylani
Keyword(s):  
Water Content ◽  
High Water ◽  
Wood Waste ◽  
High Water Content ◽  
Wood Processing ◽  
Liquid Smoke ◽  
Test Characteristics ◽  
Randomized Design ◽  
Pyrolysis Tar ◽  
Two Factors

The practice of burning and stockpiling to reduce wood waste from the wood processing industry is not in line with the demands of clean production, environmentally friendly and sustainable industries. Pyrolysis technology can be used to produce bioenergy from wood waste. The temperature and the time of the pyrolysis process, the water content of materials, and the content of different yields between types of wood waste affect the bioenergy products produced. This study was aimed at determining the effect of wood waste form and condition on the quality and quantity of liquid smoke, tar, and charcoal. A Completely Randomized Design with two factors of treatments, i.e., waste forms and the drying process, was applied in this research. The results showed that the condition and shape of the material affect the volume of liquid smoke and the weight of the charcoal produced. The condition of the material without drying with high water content and the shape of the chunks produce more liquid smoke with an average yield of 191.14 mL and 186.37 mL, while the charcoal produced is higher in the condition of the material with drying and shaved form at 125.83 g and 115.62 g. The results of the test characteristics of grade 1 and 2 distillation liquid smoke meet the Japanese liquid smoke quality standards with phenol levels in the range of 26.66-35.94 mg GAE/mL sample and acidity levels of 16.91-58.9%. Keywords: Char; liquid smoke; pyrolysis; tar; wood waste.   ABSTRAK Praktik pembakaran dan penimbunan untuk mereduksi limbah kayu dari industri pengolahan kayu tidak selaras dengan tuntutan produksi bersih, ramah lingkungan dan industri berkelanjutan. Teknologi pirolisis dapat digunakan untuk memproduksi bioenergi dari limbah kayu dengan suhu dan waktu proses pirolisis, kadar air bahan serta kandungan rendemen yang berbeda antar jenis limbah kayu mempengaruhi produk bioenergi yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh bentuk dan kondisi limbah kayu terhadap kualitas dan kuantitas asap cair, ter dan arang. Metode penelitian yang dilakukan adalah Rancangan Acak Lengkap yang disusun secara faktorial dengan perlakuan bentuk limbah dan proses pengeringan. Hasil penelitian menunjukan bahwa kondisi dan bentuk bahan mempengaruhi volume asap cair dan bobot arang yang dihasilkan. Kondisi bahan tanpa pengeringan dengan kadar air tinggi dan bentuk bongkah menghasilkan asap cair lebih banyak dengan hasil rata-rata 191,14 mL dan 186,37 mL, sedangkan arang yang dihasilkan lebih tinggi pada kondisi bahan dengan pengeringan dan bentuk serut yaitu 125,83 g dan 115,62 g. Hasil uji karakteristik asap cair distilasi grade 1 dan 2 memenuhi standar mutu asap cair Jepang dengan kadar fenol berada pada kisaran 26,66-35,94 mg GAE/mL sampel dan kadar keasaman 16,91-58,9 %. Kata kunci: Arang; asap cair; limbah kayu; pirolisis; ter.

scholarly journals PENGARUH LAMA PEMANASAN DAN KADAR AIR YANG BERBEDA TERHADAP NILAI GLUKOSA DAN TOTAL KARBOHIDRAT PADA POLLARD

2019 ◽  
Vol 17 (1) ◽  
pp. 69-75
Author(s):  
Ikhsan I. Akbar ◽  
Marry Christiyanto ◽  
Cahya Setya Utama
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Total Carbohydrate ◽  
Glucose Content ◽  
Total Carbohydrate Content ◽  
Randomized Design ◽  
Secondary Factor ◽  
Two Factors ◽  
Carbohydrate Contents ◽  
Heating Duration

This study aims to determine the effects of different heating duration and water content on glucose and total carbohydrate in pollard. The experimental design in this study used a complete randomized design with two factors, of which are heating duration as the primary factor (T1=15 minutes and T2=30 minutes) water contentas the secondary factor (A1=25%, A2=50%, and A3=75%) with 3 replications. On glucose content, the duration ofheat treatment showed significant effect (p<0,05), while difference in water content didnot. On total carbohydrate content, the different water contentshowed significant effect (p<0,05), whereas different heating duration did notshow any significant effect. The research concludes that heating duration and water affects significantly on glucose and total carbohydrate contents, respectively. It is recommended that further research by digestibility analysis is needed to support the result of this research.

scholarly journals Pengaruh Konsentrasi Asap Cair Bambu Tabah (Gigantochloa nigrociliata Buse-Kurz) dan Lama Perendaman Terhadap Kesegaran Pisang Cavendish (Musa Acuminata)

2021 ◽  
Vol 9 (1) ◽  
pp. 45
Author(s):  
K Justikha Natalia Praja ◽  
Pande Ketut Diah Kencana ◽  
I Gusti Ketut Arya Arthawan
Keyword(s):  
Weight Loss ◽  
Storage Temperature ◽  
Storage Period ◽  
Soaking Time ◽  
Average Value ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Two Factors ◽  
Four Levels ◽  
Natural Preservatives

ABSTRAK Buah pisang Cavendish merupakan salah satu produk hortikultura yang rentan mengalami kemunduran fisiologis dan sangat rentan terhadap kerusakan fisik setelah panen. Penggunaan berbagai konsentrasi asap cair bambu tabah dengan lama perendaman yang berbeda dapat digunakan sebagai pengawet alami. Buah pisang yang digunakan adalah pisang Cavendish yang berasal dari Kabupaten Buleleng, dalam satu sisir berisi paling sedikit10 buah dengan panjang rata-rata 18.89 cm dan berat rata-rata 125  gram (g). Tujuan penelitian ini adalah menemukan kombinasi perlakuan terbaik dari perlakuan konsentrasi asap cair dan lama perendaman untuk menjaga kesegaran dan masa simpan pada buah pisang Cavendish selama penyimpanan. Rancangan percobaan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu faktor pertama adalah konsentrasi asap cair bambu tabah dan faktor kedua adalah lama perendaman. Faktor pertama terdiri dari empat taraf konsentrasi yaitu 1%, 3%, 5%, dan 7%. Faktor kedua terdiri dari tiga taraf lama perendaman yaitu 10 menit, 20 menit dan 30 menit dengan suhu penyimpanan menggunakan suhu ruang (28±2oC).  Parameter yang diamati dalam penelitian ini adalah laju respirasi, susut bobot, kekerasan, TPT, tingkat kerusakan, dan organoleptik. Hasil interaksi terbaik ditunjukkan pada perlakuan 7% konsentrasi asap cair bambu tabah dan perendaman 10 menit, dengan nilai rata-rata parameter laju respirasi 51.18 ml CO2/kg.jam, nilai rata-rata susut bobot dengan nilai 17.61%, nilai rata-rata kekerasan 3.82 kg, nilai rata-rata TPT 15.65 %Brix, nilai tingkat kerusakan 2.40, nilai rata-rata organoleptik rasa sebesar 4.67, aroma sebesar 4.54 dan warna sebesar 3.87. Disimpulkan bahwa kombinasi perlakuan A4B1 (konsentrasi asap cair bambu tabah 7% dengan perendaman selama 10 menit) adalah kombinasi terbaik untuk menjaga kesegaran dan memperlambat penurunan kualitas buah pisang Cavendish hingga akhir periode penyimpanan hari ke-15. ABSTRACT Cavendish banana one of the horticultural products that are prone to physiological setbacks and very vulnerable to physical damages after harvest. Various concentrations of tabah bamboo liquid smoke with different soaking times can use as natural preservatives. The bananas used in this study were Cavendish bananas from Buleleng, every bunch consists of at least ten banana with a length of 18.59 cm and a weight of 125 ± 5 g. This study aims to find the best treatment combination of the treatmentoof liquid smoke concentration and soaking time to maintain freshness and shelf life of Cavendish bananas during storage. The experimental design used in this study was a Completely Randomized Design (CRD) with two factors, the first factor was the concentration of tabah bamboo liquid smoke, and the second factor was the soaking time. The first factor consists of four levels of concentration namely 1%, 3%, 5%, and 7%. The second factor consists of three levels of soaking time, namely 10 minutes, 20 minutes and 30 minutes with storage temperature using room temperature (28 ± 2oC).  The parameters observed in this study are: repiration rate, weight loss, hardness, level of damages, TPT and organoleptics. The best interaction results are shown in the treatment of 7% concentration of tabah bamboo liquid smoke with 10 minutes of soaking with an average value of respiration rate parameters of 51.18 ml CO2 / kg.hour, an average value of weight loss with a value of 17.61%, an average value of hardness of 3.82 kg, the average value of TPT was 15.65% Brix, the value of the level of damage was 2.40, the average organoleptic value of taste was 4.67, aroma was 4.54 and color was 3.87. The conclus of this study indicates that the combination of A4B1 (7% tabah bamboo liquid smoke concentration with soaking for 10 minutes) is the best combination to keep freshness and the quality of green bananas until the storage period of the 15th day.

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