scholarly journals Validasi Lamanya Waktu Pengeringan untuk Penetapan Kadar Air Pakan Metode Oven dalam Praktikum Analisis Proksimat

2019 ◽  
Vol 2 (2) ◽  
pp. 34-38
Author(s):  
Bagus Djuni Ahadi ◽  
Mohammad Yasir Effendi
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Rice Bran ◽  
Soybean Meal ◽  
Proximate Analysis ◽  
Oven Method ◽  
Drying Time ◽  
Constant Weight ◽  
Feed Ingredients

The purpose of the study was to determine the length of drying time to achieve constant weight in the process of determining the water content of the feed by the oven method in the proximate analysis. This treatment were drying with 105oC (drying time 4, 5, 6, 7, 8 hours and or until a constant weight was reached) and 110oC (drying time 2, 3, 4, 5, 6 hours and or until a constant weight was reached ) for 5 types of samples that had water content of ≤14%, including: BR1, broiler concentrate (KBr), cracked corn, rice bran and soybean meal. The data analysis was the average of treatments that repeated 5 times on 5 sample types. The results of this study concluded that to determine the water content by the oven method on feed and feed ingredients that had water content ≤14% required an optimum drying time for 6 hours at 105oC and 4 hours at 110 oC. 

scholarly journals PENGARUH LAMA PENGERINGAN TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DENDENG IKAN TERI (Stolephorus sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 202
Author(s):  
Dariyani Dariyani ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Water Content ◽  
Proximate Analysis ◽  
Chemical Parameters ◽  
Drying Time ◽  
Organoleptic Test ◽  
A Value ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT          The aim of this study was to determine the effect of drying time on the chemical and organoleptic characteristics of anchovy (Stolephorus sp.). This study used a Completely Randomized Design (CRD) consisting of three treatments, with three-time replication  P1 (6 hours, 65oC), P2 ( 7 hours, 65oC), P3 and (8 hours, 65oC). The results showed that the drying time of the organoleptic value has a very significant effect on color with the highest value of 8.04, and a very significant effect on the aroma with a value of 8.05, and no significant effect on taste and texture with the highest values of 7.47 and 7.79. Chemical parameters observed on have a very significant effect on water content, ash, protein and fat with values of 12.6%, 9.1%, 43.6%, and 12.3%, respectively. Keywords: Anchovy, Organoleptic Test, Proximate analysis and drying time.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik kimia dan organoleptik dendeng ikan teri (Stolephorus sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL)  yang terdiri dari 3 perlakuan lama pengeringan yang berbeda yaitu P1 (6 jam, 65°C), P2 (7 jam, 65°C), P3 dan (8 jam, 65°C). Hasil penelitian ini menunjukan bahwa lama pengeringan terhadap nilai organoleptik yang diamati berpengaruh sangat nyata terhadap warna dengan nilai tertinggi 8,04, dan berpengaruh sangat nyata terhadap aroma dengan nilai 8,05, serta tidak berpengaruh nyata terhadap rasa dan tekstur dengan nilai tertinggi 7,47, dan 7,79. Lama pengeringan terhadap parameter kimia yang diamati terhadap nilai kadar air, kadar abu, kadar protein dan kadar lemak berpengaruh sangat nyata dengan nilai tertinggi 12,6%, 9,1%, 43,6% dan 12,3%.Kata kunci: Ikan Teri, Uji organoleptik, Uji Proksimat dan Waktu Pengeringan.

Mechanism of Peptide Changes during Drying Fermented Soybean Meal

2013 ◽  
Vol 690-693 ◽  
pp. 1224-1228
Author(s):  
Jun Jun Guan ◽  
Guo Hao Yang ◽  
Jin Shui Wang ◽  
Feng Jia
Keyword(s):  
Water Content ◽  
Soybean Meal ◽  
Protein Solubility ◽  
Small Peptides ◽  
Drying Time ◽  
Fermented Soybean Meal ◽  
Fermented Soybean ◽  
Safe Level ◽  
Higher Temperature ◽  
Drying System

To investigate the effect of drying temperature on the fermented soybean meal, we examined the water content, protein solubility, and kinetics and thermodynamics of small peptide elimination. Results showed that the drying process of the fermented soybean meal could reduce the water content to safe level, and higher temperature (> 70 °C) would shorten the drying time, but at the same time, decrease the protein solubility and the content of small peptides. Kinetic parameters indicated that the highest rate constant k at 90°C was 18.6 times of the lowest k at 50°C and temperature effect was stronger than the time effect in the reaction, as a result, reducing their content. Thermodynamic calculation appeared that there was the chemical endothermic reaction of peptides and higher temperature also accelerated the elimination of the small peptides in this drying system.

scholarly journals Comparison between THE oven and THE Karl Fischer methodS for THE determination of the moisture content of maize (Zea mays L.) and soya (Glycine max (L) Merrill) seeds

1996 ◽  
Vol 53 (1) ◽  
pp. 67-72 ◽  
Author(s):  
M.A.A TILLMANN ◽  
S.M CICERO
Keyword(s):  
Water Content ◽  
Official Method ◽  
Moisture Determination ◽  
Oven Method ◽  
Drying Time ◽  
Karl Fischer ◽  
Seed Moisture ◽  
Different Temperatures ◽  
Long Time ◽  
Seed Water Content

The objective of the present paper was to compare the seed water content of maize and soya, obtained by the oven method at different temperatures and the Karl Fischer method. The water contents used were 11.2 %, 12.8 % and 16.2 % for maize and 10.7 %, 12.4 % and 16.0 % for soya. Samples were dried for a sufficiently long time in order to obtain the same results in both methods. The results indicate that the official method for seed moisture determination (105oC oven method) should be revised in order to obtain more reliable results. The drying time in the oven varied according to the seed water content and the temperature used.

scholarly journals Mycotoxin profiles of animal feeds in the central part of Thailand: 2015-2020

2021 ◽  
Vol 14 (3) ◽  
pp. 739-743
Author(s):  
Suppada Kananub ◽  
Prakorn Jala ◽  
Sudtisa Laopiem ◽  
Alongkot Boonsoongnern ◽  
Arsooth Sanguankiat
Keyword(s):  
Data Analysis ◽  
Rice Bran ◽  
Food Chain ◽  
Animal Health ◽  
Descriptive Statistics ◽  
Feed Ingredients ◽  
Mycotoxin Contamination ◽  
Animal Feeds ◽  
Chi Squared ◽  
Considerable Concern

Background and Aim: Mycotoxin contamination in animal feeds is of considerable concern because it can affect animal health systems. As a result of contamination in the food chain, humans can indirectly come into contact with mycotoxins. The present study aimed to present mycotoxin contamination patterns in animal feeds from 2015 to 2020 and elucidate associations between the type of feed and the type of ingredient. Materials and Methods: Data were summarized from the records of the Kamphaeng Saen Veterinary Diagnosis Center from 2015 to 2020, which comprised the analyses of aflatoxin (AFL), zearalenone (ZEA), T-2 toxin (T-2), fumonisin (FUM), and deoxynivalenol (DON) contamination in feed ingredients, complete feeds, and unclassified feeds. Descriptive statistics, Chi-squared tests, and Fisher's exact tests were used for data analysis. Results: ZEA was prevalent in animal feeds. The prevalence of each mycotoxin was constant from 2015 to 2020. Approximately 20-30% of samples were positive for AFL and FUM. The highest contamination was ZEA, which was found in 50% of the samples, and the occurrence of T-2 and DON was <10%. AFL significantly contaminated complete feeds more than feed ingredients. Feed ingredients were related to mycotoxin contaminations. The highest levels of AFL, FUM, and DON contamination occurred in 2017. The data in this year consisted mostly of soybean, corn, and rice bran. Conclusion: The number of positive samples of all five mycotoxins was constant from 2015 to 2020, but the occurrence of ZEA was the highest. Mycotoxins in feedstuffs are significantly related to the type of feed and the type of ingredient.

STUDY ON WET PROCESSING OF BLOCK CHILLY

2013 ◽  
Vol 3 (1) ◽  
pp. 45-50
Author(s):  
Dwi Dian Praptanto ◽  
Kurnia Herlina Dewi ◽  
Bosman Sidebang
Keyword(s):  
Water Content ◽  
Production Method ◽  
Time Data ◽  
Time Duration ◽  
Drying Time ◽  
Significance Level ◽  
Randomized Design ◽  
Wet Processing ◽  
Analysis Application ◽  
Lower Water Content

The purpose of this study is to examine the effect of drying time in weight and water content, combination effect of drying time and size of the material, and consumer acceptance to the product in the wet processing of chili blocks production. Method used in the research is completely randomized design (CRD) with two factorials are material size and drying time. Data were analyzed using ANOVA and further analysis using DMRT at 5% significance level. Organoleptic test result was analyzed using the Kruskal-Wallis and Tukey test for further analysis. Application of the equal drying time to two different size of material: rough and finest block chili, showed the result that water content of the rough block chili is lower than the finest block chilli. Application of the different drying time duration to the same size of chili showed the lower water content with increasing duration of drying time. The water content of the material tends to decrease with increasing duration of drying time. The level of consumer’s preferences to the product of wet processing of chili blocks production is equal for scents, but it’s different for color, texture and overall preferences.

Moisture Analysis of Freeze-Dehydrated Cottage Cheese

1967 ◽  
Vol 50 (6) ◽  
pp. 1279-1283
Author(s):  
James L Fowler ◽  
Charles H Coleman
Keyword(s):  
High Capacity ◽  
Cottage Cheese ◽  
Oven Method ◽  
Vacuum Oven ◽  
Drying Time ◽  
Alternative Method ◽  
Moisture Analysis ◽  
Government Laboratories

Abstract A large number of samples of dehydrated cottage cheese are received by government laboratories for moisture analysis, and the apparatus for performing the test by the prescribed method lacks adequate capacity to handle them. Therefore, an experiment was designed to test whether analysis by an alternative method making use of high capacity apparatus would give comparable results. It was concluded that the mechanical convection air oven, 100—102°C, 16—18 hr drying time, did not give results comparable to the specified vacuum oven method

scholarly journals Revitalizing Irrigation Systems for Food Security: Vision and Approaches in Nepal Irrigation Systems

2012 ◽  
pp. 44-49 ◽  
Author(s):  
Prachanda Pradhan
Keyword(s):  
Food Security ◽  
Sweet Potato ◽  
Rice Bran ◽  
Poverty Alleviation ◽  
High Energy ◽  
Irrigated Agriculture ◽  
Irrigation Systems ◽  
Feed Ingredients ◽  
Central Agency ◽  
Growing Population

By 2050, Asia will have to face the challenge of feeding 1.5 billion extra populations. Similarly, the population of Nepal, 26 million in 2011, will also be double by 2050. Food demand will be increasing corresponding to the increase of the population. Nepal’s irrigation sector must first be revitalized to unlock its potential by introducing innovative practices and changing the ways it is governed and managed. Irrigated agriculture holds great potentiality to meet the development challenges and key to increased agriculture production to feed the growing population of Nepal. Besides, increasing the agriculture production, irrigation helps promote Green Revolution, contributes for poverty alleviation, and helps promote rural growth, and food security among people. Dilapidated irrigation systems affects on all these fronts of development issues. It is, therefore, necessary to revitalize the irrigation sector to feed growing population, to ensure livelihood and poverty alleviation and maximize the benefit of available natural resources like water to get more production from limited land availability.Hence, the revitalizing irrigation systems to meet the food demands of the future are to be considered in an integrated manner consisting infrastructure rehabilitation, investment to raise yield productivity from irrigated land and promotion of appropriate institutions and innovative management modes. There are different agencies that influence the policy and implementation of irrigation sector of Nepal. The central agency is necessary for planning, investment, monitoring, and evaluation of the sector in the larger context. At present, one feels the absence of such central agency which overlooks the overall irrigation sector in compassing all sizes and types and technologies as the national resources.Pigs are neglected domestic animal species reared under poor care and management. Chwanche, Hurra and Bampudke are major native pigs of Nepal whereas Landrace, Yarkshire, Pakhribash Black, Tamworth and Durock are the introduced pigs. A survey was conducted in selected districts of Nepal in order to understand feeding system of indigenous pigs and also collect feed samples for chemical analysis. In all surveyed sites, the pig herd size was relatively small (2-4/farm). Kitchen waste from home or hotel, local seasonal vegetable or fruit i.e. non-consumable for human being, local sweet potato and their vines (in few areas), roots and tubers and their leaves such as- Pindalu (Clocasea sps), Sweet potato (Ipomoea batatus L), Turnip (Brassia rape) and Radish (Raphnes sativa L), rice bran and maize fl our were the major feed ingredients. Sweet potato had high energy content as compared to other roots and tubers and was comparable to rice bran and maize which are the major sources of energy in livestock feeds. Findings thus indicated that roots and tubers in rural areas could be an alternative as of energy rich feed ingredients which could be utilized if maize and rice bran are expensive and unavailable. Further research on level of feeding, conservation technique and varietals improvement is needed. DOI: http://dx.doi.org/10.3126/hn.v11i1.7202 Hydro Nepal Special Issue: Conference Proceedings 2012 pp.42-43

scholarly journals Evaluasi Kandungan Nutrisi Pakan dan Daya Hambat Tepung Biji Asam Kandis (Gracinia cowa) sebagai Bahan Pakan Unggas

2018 ◽  
Vol 5 (2) ◽  
pp. 20
Author(s):  
Febri Puska Padang ◽  
Osfar Sjofjan ◽  
Edhy Sudjarwo
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Crude Protein ◽  
Dry Matter ◽  
Laboratory Experiments ◽  
Proximate Analysis ◽  
Food Ingredient ◽  
Feed Ingredients ◽  
Inhibitory Bacteria

Kandis acid (Gracinia cowa) has been used for cooking, medicine, beauty, etc., but using of seeds has not been profitable so it was wasted. Seeds can be used as a fitobiotic to replace antibiotics or as feed ingredients. The purpose of this study was to determine the food ingredient and the inhibitory of bacteria on kandis seeds flour. This research was conducted by laboratory experiments using Kandis seeds flour as a material, analysis proximate used to represent the composition of feedstuft, bioactive used test flavonoid quantitaf seconder and the inhibitory test with hollow diffusion methode. The results of the test were dry matter 89.11%, crude fat 4.77, fiber 18.57, crude protein 0.99, tannin 0.29%, GE 5244 kcal / kg, Ca 0.72%, P 0, 22%, flavonoids 0.44%, density 413 g / mL. The smallest inhibitory bacteria produced by lactic acid bacteria then Salmonella and Escherichia coli. The food ingredient represented that value Kandis acid seeds flour can be used as food and there are bacterial inhibitory by the activity of flavonoids and tannins. The conclusion is the kandis acid seeds have potential as feed ingredients and phytobiotics Keywords: gracinia cowa, flavonoid, proximate analysis, inhibition

scholarly journals The effect of enriched cyclopoid copepods on the coloration and feeding rate of Betta splendens

2021 ◽  
Vol 869 (1) ◽  
pp. 012007
Author(s):  
A Yuslan ◽  
N Nasir ◽  
H Suhaimi ◽  
A Arshad ◽  
N W Rasdi
Keyword(s):  
Rice Bran ◽  
Feeding Rate ◽  
Effective Means ◽  
B Value ◽  
Proximate Analysis ◽  
Betta Splendens ◽  
A Value ◽  
Wide Range ◽  
Significant Difference ◽  
L Value

Abstract Copepods with a wide range of sizes, species, and nutritional compositions are preferred as live food for rearing of Betta splendens larvae. This research focuses on evaluating the efficiency of copepod enrichment diets in improving the coloration and feeding rate of B. splendens. Copepod were enriched with Chlorella sp. (T1), capsicum (T2), mixed vegetable (carrot + spinach), (T3), yeast (T4) and rice bran (T5) in 24 hours prior the feeding tests. As a result, proximate analysis of enriched-copepods showed that T1 (70.88±0.41) has highest protein content and T5 (22.01±0.59) has the highest lipid content. The specific growth rate and survival rate of B. splendens was highest in the treatment T1 (2.56±0.07%; 91.11±1.92%) and followed closely by T3 (2.49±0.51%; 85.55±8.39%). Feeding rate, T3 (70.08±3.88%) presented highest rate compared to other treatments. The different enrichment diets used were significantly impact the coloration test on body of L* value (P=0.001, P<0.05), T3 (66.11±3.60) appeared darker in color in contrast to others. As for a* value, the coloration was not impacted with the use of different enrichment on copepods (P=0.158, P>0.05) was detected for T1 (2.84±0.73) that gave a redder shade than other treatments did. T3 (2.40±0.30) exerted a more yellowish shade than the rest for b* value with a significant difference (P=0.015, P<0.05). The current study demonstrates that, rice bran, capsicum and mixed vegetable enrichment (carrot and spinach) have the potential to be an effective means of increasing B. splendens coloring and feeding rate. This potential diet can be further used as a substitution to artificial foods in producing sustainable culture of ornamental fish in the aquaculture industry.

DETERMINATION OF THE CONSTANTS OF THE HENDERSON-HASSELBALCH EQUATION, (alpha)CO2 AND pKa, IN SEA TURTLE PLASMA

1993 ◽  
Vol 180 (1) ◽  
pp. 311-314 ◽  
Author(s):  
E. K. Stabenau ◽  
T. A. Heming
Keyword(s):  
Ionic Strength ◽  
Vapor Pressure ◽  
Blood Plasma ◽  
Water Content ◽  
Protein Concentration ◽  
Acid Base ◽  
Constant Weight ◽  
Blood Samples ◽  
Dissolved Species ◽  
Hasselbalch Equation

Hydration of CO2 yields HCO3- via the reaction: CO2 + H2O = H2CO3 = HCO3- + H+ = CO32- + 2H+. (1) Acid-base physiologists traditionally simplify the reaction by omitting the H2CO3 term and lumping all ionic CO2 species into the HCO3- term. The simplified reaction forms the basis for the familiar Henderson-Hasselbalch equation of the CO2-HCO3- buffer system: pH = pKa + log([HCO3-]/(alpha)CO2PCO2), (2) where (alpha)CO2 is the solubility coefficient relating [CO2] and PCO2 (Henry's Law). The apparent pK (pKa) in this equation lacks a rigorous thermodynamic definition. Instead, it is an empirical factor relating pH, the product of (alpha)CO2 and PCO2, and the apparent [HCO3-] (i.e. the sum of all ionic CO2 species). (alpha)CO2 and pKa are sensitive to the temperature, pH and/or the ionic strength of the reaction medium. (alpha)CO2 and pKa of normal mammalian blood plasma have been well defined over a range of temperatures and pH values (e.g. Severinghaus, 1965; Siggaard-Andersen, 1974; Reeves, 1976). These mammalian values are commonly used in analyses of the acid-base status of non- mammalian species, despite evidence that such practices can produce misleading results (Nicol et al. 1983). As an alternative, Heisler (1984; erratum in Heisler, 1986) developed complex equations for (alpha)CO2 (mmol l-1 mmHg-1) (1 mmHg=133.22 Pa) and pKa that are purported to be generally applicable to aqueous solutions (including body fluids) between 0 and 40 °C and incorporate the molarity of dissolved species (Md), solution pH, temperature (T, °C), sodium concentration ([Na+], mol l-1), ionic strength of nonprotein ions (I, mol l-1) and protein concentration ([Pr], g l-1): (alpha)CO2 = 0.1008 - 2.980 × 10–2Md + (1.218 × 10-3Md - 3.639 × 10-3)T - (1.957 × 10-5Md - 6.959 × 10-5)T2 + (7.171 × 10-8Md - 5.596 × 10-7)T3. (3) pKa = 6.583 - 1.341 × 10-2T + 2.282 × 10-4T2 - 1.516 × 10-6T3 - 0.341I0.323 - log{1 + 3.9 × 10-4[Pr] + 10A(1 + 10B)}, (4) where A = pH - 10.64 + 0.011T + 0.737I0.323 and B = 1.92 - 0.01T - 0.737I0.323 + log[Na+] + (0.651 - 0.494I)(1 + 0.0065[Pr]). Experimental validation of these equations has not appeared in the literature to date. We determined the (alpha)CO2 and pKa of blood plasma from Kemp's ridley sea turtles (Lepidochelys kempi Garman) and compared the values with those predicted from Heisler's equations. Blood samples were collected into heparinized syringes from the dorsal cervical sinus of 1- to 2-year- old animals at the National Marine Fisheries Service, Galveston Laboratory, Texas. Separated plasma was obtained by centrifugation of the whole blood samples. (alpha)CO2 was determined gasometrically by equilibrating 2 ml samples of acidified plasma (titrated to pH 2.5 with 1 mol l-1 HCl) in a tonometer with 99.9 % CO2 at 20, 25, 30 or 35 °C. Fresh samples of plasma were used at each temperature. The total CO2 content (CCO2) of plasma was measured in duplicate after 15 min of equilibration, using the methods described by Cameron (1971). The CO2 electrode (Radiometer, type E5036) was calibrated at each temperature using known [HCO3-]. Plasma PCO2 was calculated from the known fractional CO2 content of the equilibration gas, corrected for temperature, barometric pressure and water vapor pressure. Plasma water content was measured by weighing samples of plasma before and after they had been dried at 60 °C to constant weight. (alpha)CO2 was calculated as The quotient of CCO2 and PCO2, taking into account the plasma water content (mean +/− s.e.= 96+/−0.03 %). pKa was determined gasometrically by equilibrating 2 ml samples of plasma in a tonometer with 4.78 or 10.2 % CO2 (balance N2) at 20 or 30 °C. Fresh samples of plasma were used at each temperature and gas concentration. Plasma CCO2 and pH were measured in duplicate. The pH electrode (Radiometer, type G297/G2) was calibrated at each temperature using precision Radiometer pH buffers (S1500 and S1510). Plasma PCO2 was determined as above. pKa was calculated from a rearrangement of the Henderson-Hasselbalch equation (equation 2), assuming CCO2 to be the sum of [HCO3-] and [CO2] (i.e. (alpha)CO2PCO2). Heisler's equations were adapted for use with L. kempi plasma using measured values of the molarity of dissolved species (Md), [Na+] and protein concentration ([Pr]). These parameters were quantified as follows: Md with a vapor pressure osmometer (Precision Systems, model 5004), [Na+] by flame photometry (Jenway, model PFP7) and [Pr] by a standard spectrophotometric method (Sigma kit 541). The average values were Md=0.304+/−0.003 mol l-1, [Na+]=0.141+/−0.004 mol l-1 and [Pr]=28+/−3 g l- 1. The ionic strength of nonprotein ions (I) was assigned a value of 0.150 mol l-1. Computed (alpha)CO2 and pKa values were generated for a wider range of temperature and pH conditions than were used experimentally in order to emphasize the pattern and range of effects of temperature and/or pH.

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