KARAKTERISTIK PERMEN JELLY TIMUN SURI (Cucumis melo L.) DENGAN PENAMBAHAN SORBITOL DAN EKSTRAK KUNYIT (Curcuma domestika Val.)

The objective of this research was to determine the chemical and organoleptic characteristics of Cucumis melo L. jelly candies with the addition of sorbitol and Curcuma domestika Val. extract. This research was conducted in the Chemical Laboratory of Agricultural, Department of Agricultural Technology, Agricultural Faculty, Sriwijaya University, Indralaya, from January 2010 to June 2010.This research used a Factorial Completely Randomized Design with two treatments and three replications for each treatment. S factor was the addition of sorbitol concentration (9%, 16% and 23%) and E was the concentration factor addition of Curcuma domestika Val. extract (5%, 7% and 9%). The results showed that the addition of sorbitol concentration had significant effect on the water content, pH, total sugar and antioxidant activity of Cucumis melo L. jelly candies. The addition of Curcuma domestika Val. extract had significant effect on the water content and antioxidant activity of Cucumis melo L. jelly candies. Interaction addition of sorbitol and Curcuma domestika Val. extract had significant effect on the antioxidant activity of jelly candies.S2E2 treatment (sorbitol 20% and 7.5% Curcuma domestika Val. extract) was the best treatment with chemical characteristics (water content 36.48%, ash content 3.01%, pH 5.03, total sugar 37.00% and the antioxidant activity 27.09%), and sensory characteristics by scoring preferences (color 3.08, texture 2.88, odour 3.08 and taste 2.88).

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EFFECTS OF FERMENTATION DURATION ON PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF THREE AGARWOODS (Aquilaria) LEAVES TEA

Jurnal Pangan dan Agroindustri ◽

10.21776/ub.jpa.2021.009.02.1 ◽

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.

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STIMULASI HASIL MELON ( Cucumis melo, L) DENGAN MENGGUNAKAN BIOTO GROW GOLD (BGG)

Jurnal Ilmiah Pertanian ◽

10.31849/jip.v15i1.1481 ◽

2018 ◽

Vol 15 (1) ◽

pp. 35-41

Author(s):

SAHINDAH ARITONANG ◽

SURTINAH SURTINAH

Keyword(s):

Data Analysis ◽

Cucumis Melo ◽

Sugar Content ◽

Fruit Weight ◽

Leaf Length ◽

Stem Diameter ◽

Leaf Width ◽

Randomized Design ◽

Cucumis Melo L ◽

Melon Fruit

The experiment was conducted experimentally using non-factorial Randomized Design (RAL) with 5 (five) treatment levels without Bioto Grow Gold, Bioto Grow Gold 1 ml liter-1 water, Bioto Grow Gold 2 ml liter -1 water, giving Bioto Grow Gold 3 ml liter-1 water and giving Bioto Grow Gold 4 ml liter-1 water. The data analysis used variance and continued with a different test of Duncan treatment average at p 0.05. The results showed that BGG treatment had the significant effect on leaf length, leaf width, stem diameter, flowering age, fruit circumference, fruit weight, a thickness of flesh and sugar content of melon fruit. The best treatment is giving Bioto Grow Gold 3 ml liter-1 water.

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New Chromone and Triglyceride from Cucumis melo Seeds

Natural Product Communications ◽

10.1177/1934578x1400900217 ◽

2014 ◽

Vol 9 (2) ◽

pp. 1934578X1400900

Author(s):

Sabrin R. M. Ibrahim

Keyword(s):

Antioxidant Activity ◽

Cytotoxic Activity ◽

Cucumis Melo ◽

Spectral Measurements ◽

Dpph Assay ◽

Meoh Extract ◽

Mass Spectral ◽

Cucumis Melo L ◽

First Time

Re-investigation of the MeOH extract of the seeds of Cucumis melo L. var. reticulatus (Cucurbitaceae) led to the isolation of a new chromone derivative (5,7-dihydroxy-2-[2-(3-methoxy-4-hydroxyphenyl)ethyl]chromone (5) and a triglyceride (1,3-di-(6 Z,9 Z)-docosa-6,9-dienoyl-2-(6 Z) hexacos-6-enoylglycerol (1), together with three known compounds; α-spinasterol (2), stigmasta-7,22,25-trien-3-ol (3), and D:B-friedoolean-5-ene-3-β-ol (4), are reported from this species for the first time. Their structures were determined by extensive 1D (1H, 13C, and DEPT) and 2D (1H-1H COSY, HMQC, and HMBC) NMR and mass spectral measurements. Compound 5 displayed significant cytotoxic activity against L5178Y cells, with an ED50 of 5 μM. The MeOH extract and 5 showed antioxidant activity using the DPPH assay.

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PENGARUH PERBANDINGAN TEPUNG BERAS MERAH PREGELATINISASI DENGAN TERIGU TERHADAP KARAKTERISTIK CRACKERS

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2020.v09.i01.p07 ◽

2020 ◽

Vol 9 (1) ◽

pp. 56

Author(s):

I Gusti Ayu Atyantha Danawati ◽

Anak Agung Gede Ngurah Anom Jambe ◽

I Gusti Ayu Ekawati

Keyword(s):

Antioxidant Activity ◽

Protein Content ◽

Water Content ◽

Wheat Flour ◽

Treatment Effect ◽

Rice Flour ◽

Ash Content ◽

Total Phenol ◽

Red Rice ◽

Randomized Design

The purpose of this research to find the effect of the comparison of pregelatinization red rice flour with wheat flour on the characteristics of crackers and also to find the best ratio of red rice flour with wheat flour to the characteristics of crackers. This study used a Compeletely Randomized Design (CRD) with a comparison of red rice flour pregelatinization with wheat flour consisting of 6 treatment namely 0% : 100%;10% : 90%; 20% : 80%; 30% : 70%;40% : 60%; 50% : 50%. The treatment repeated 3 times, so that resulting in 18 experimental units. The resulting data is analyzed with variance and if the inter treatment effect on the observed variance, then continue with Duncan test. The result showed that pregelatinization red rice flour and wheat flour significantly affected to water content, protein content, total phenol, and antioxidant activity in crackers and had no significant effect on ash content. The comparison ratio of 50% pregelatinazation red rice flour with 50% wheat flour produces crackers with the best characteristics, namely: water content of 1.15%, ash content of 1.73%, 10.30% protein content, total phenol 158.83% and 45.17% antioxidant activity colour very like, texture crispy, overall liked, aroma,taste and overall acceptance like. Keywords : crackers, red rice, pregelatinized, wheat flour

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Pengaruh Konsentrasi Ekstrak Umbi Bit (Beta vulgaris L.) dan Gelatin Terhadap Karakteristik Marshmallow

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v3i4.9522 ◽

2018 ◽

Vol 3 (4) ◽

pp. 808-821

Author(s):

Cut Betari Arhandhi ◽

Yuliani Aisyah ◽

Rasdiansyah Rasdiansyah

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Water Content ◽

Beta Vulgaris ◽

Natural Dyes ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Tuber Extract ◽

Color Texture

Abstrak. Umbi bit merupakan salah satu bahan pangan yang dapat digunakan sebagai pewarna alami pada pembuatan soft candy seperti rshmallow. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri atas dua faktor. Faktor pertama yaitu konsentrasi ekstrak umbi bit (B) yang terdiri dari 3 taraf yaitu B1 = 5% B2 = 10% dan B3 = 15%. Faktor kedua adalah konsentrasi gelatin (G) yang terdiri dari 3 taraf yaitu G1 = 3% G2 = 5% dan G3 = 8%. Ulangan dilakukan sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Hasil penelitian menunjukkan bawa konsentrasi ekstrak umbi bit berpengaruh sangat nyata terhadap kadar air, vitamin C dan aktivitas antioksidan serta uji deskrpsi aroma, rasa, warna buram, tekstur, dan mouthfeel marshmallow umbi bit. Adapun konsentasi gelatin berengaruh nyata terhadap kadar vitamin C dan uji deskripsi tekstur marshmallow umbi bit. Marshmallow umbi bit memiliki kadar air yaitu sebesar 22,06%, kadar vitmin C 80,67 Mg dan aktivitas antioksidan sebesar 30%.Abstract: Beetroot is one of food that can be used as natural dyes in making of soft candy like marshmallows. This research was conducted using a Completely Randomized Design (CRD) with a factorial pattern consisting of two factors. The first factor is the concentration of beet tuber extract (B) which consists of 3 levels, namely B1 = 5% B2 = 10% and B3 = 15%. The second factor is the concentration of gelatin (G) which consists of 3 levels, namely G1 = 3% G2 = 5% and G3 = 8%. Tests were carried out 3 replications so that 27 trial units were obtained. The results showed that the concentration of coffee extract had a very significant effect on water content, vitamin C and antioxidant activity, as well as the description of aroma, flavor, opaque color, texture, and mouthfeel marshmallow tuber content. The concentration of gelatin significantly affected vitamin C levels and test description of marshmallow tuber tuber texture. Marshmallow beetroot has a water content of 22.06%, vitamin C content of 80.67 Mg and antioxidant activity of 30%.

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Size, imbibition, and viability of seeds of two creole melon (Cucumis melo L.) from the state of Guerrero, Mexico

RECUBRIMIENTO COMESTIBLE CON BASE DE PIÑON MEXICANO (Jatropha curcas) SOBRE LA CALIDAD DE CHAYOTE MINIMAMENTE PROCESADO ◽

10.32854/agrop.v13i12.1894 ◽

2021 ◽

Vol 13 (12) ◽

Author(s):

José L. Escobar-Álvarez ◽

Omar Ramírez-Reynoso ◽

Paulino Sánchez-Santillán ◽

Rocío Cuellar-Olalde ◽

Teolincacíhuatl Romero-Rosales ◽

...

Keyword(s):

Cucumis Melo ◽

Positive Association ◽

Costa Chica ◽

Randomized Design ◽

Physiological Quality ◽

Completely Randomized Design ◽

Student’S T ◽

Melon Seeds ◽

Cucumis Melo L

Objective: To determine the physical and physiological characteristics of Creole melon seeds from the Costa Chica ofGuerrero.Design/Methodology/Approach: It was established under a completely randomized design, and Student’s t-tests (a=0.05) and correlation with Pearson’s test were performed. Viability and imbibition were carried out using the methodologies described by the International Seed Testing Association (ISTA).Results: Creole seeds of the two varieties presented a significant statistical difference (95% confidence level) in the physical quality variables. The imbibition ended at 18 and 32 h in V2 and V1, respectively, after being submerged in water. The humidity percentage was higher in V1 (7.19); while, V2 presented a higher percentage of germination and viability (96 and 90%, respectively). There is a positive association between the humidity and the physical dimensions of the seed and the germination and viability (r2=0.954) that is highly significant (P=0.003).Study Limitations/Implications: Morphological and taxonomic classification studies of the Creole genotypes of the Costa Chica region of Guerrero are required.Findings/Conclusions: There was a positive correlation between the physical and physiological quality of the Creole melon seeds.

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Pengaruh Perbandingan Terigu Dengan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kue Nastar

Jurnal Ilmu dan Teknologi Pangan (ITEPA) ◽

10.24843/itepa.2021.v10.i01.p06 ◽

2021 ◽

Vol 10 (1) ◽

pp. 56

Author(s):

I Gede Priyatna Putra ◽

Putu Timur Ina ◽

Ni Made Indri Hapsari Arihantana

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Wheat Flour ◽

Cucurbita Moschata ◽

Carotene Content ◽

Acceptance Ratio ◽

Randomized Design ◽

Completely Randomized Design ◽

The Right ◽

Range Test

This research aims to determine the effect of the comparison of wheat flour with puree of pumpkin on the characteristics of nastar cake and to find out the right comparison of wheat flour with puree of pumpkin to produced nastar cake with the best characteristics. The experimental design used in this research was a Completely Randomized Design (CRD) with a comparison of wheat flour and puree of pumpkin consisting of 5 treatments namely 100% : 0%, 95% : 5%, 90% : 10%, 85% : 15%, and 80% : 20%. All treatments were repeated four times so that they were obtained 20 experimental units. The data obtained were analyzed by variance and if the treatment had significant effect then followed by Duncan’s Multiple Range Test. The results showed that the comparison of wheat flour and puree of pumpkin had a significant effect on the water content, total carotene content, antioxidant activity (?-carotene bleaching), color, texture, flavor, taste, and overall acceptance. Ratio of 80% wheat flour and 20% puree of pumpkin had the best characteristics with water content of 2.55%, ash content of 0.75%, ?-carotene content of 4.63 mg/100g, antioxidant activity of 1.71 mg/ml, color liked, texture rather liked, flavor liked, taste liked, and overall acceptance liked.

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Pembuatan Kopi dari Kulit Pisang Kepok (Musa paradisiaca Linn) dan Aktivitas Antioksidannya

Jurnal Ilmu Pangan dan Hasil Pertanian ◽

10.26877/jiphp.v3i1.3872 ◽

2019 ◽

Vol 3 (1) ◽

pp. 94

Author(s):

Allikha Bias Mentari ◽

Siti Nur Kholisoh ◽

Taufik Nor Hidayat ◽

Umar Hafidz Asy'ari Hasbullah

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Bulk Density ◽

Study Design ◽

Ash Content ◽

Banana Peel ◽

Phenol Content ◽

Musa Paradisiaca ◽

Randomized Design ◽

Fruit Maturity

Processing coffee from kepok banana peel is an option in diversifying food preparations and providing non-caffeine coffee. This study aims to study the characteristics of banana peel coffee based on fruit maturity and oven duration. In addition, it also analyzes total phenol and its antioxidant activity. The study design used a factorial randomized design with the first factor of fruit maturity (unripe and ripe) and the second factor of oven length (5, 10, and 15 minutes). Banana skin coffee has a yield ranging from 8.6 to 11.6%. Bulk density ranges from 0.43-0.48g/ml. Water content ranges from 3.9-6.39%. Ash content ranges from 0.92-6.79%. The content of phenol ranges from 0.6 to 2.46 mg PE/g. The coffee phenol content of ripe banana peel is larger than unripe. The longer oven increases the phenol content. IC50 and EC50 decrease with increasing phenol. The antioxidant activity of ripe banana peel coffee is larger than unripe

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Antioxidant activity of melon fruit (Cucumis melo L. ‘GMP’) ethanolic extract

10.1063/5.0015748 ◽

2020 ◽

Author(s):

Muhammad Zulfikar ◽

Faiza Senja Widya ◽

Wiko Arif Wibowo ◽

Budi Setiadi Daryono ◽

Slamet Widiyanto

Keyword(s):

Antioxidant Activity ◽

Cucumis Melo ◽

Ethanolic Extract ◽

Cucumis Melo L ◽

Melon Fruit

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Addition of Red Ginger Powder (Zingiber officinale Rosc.) in Making Herbal Tea of Avocado Leaf (Persea americana Mill.)

JURNAL AGROINDUSTRI HALAL ◽

10.30997/jah.v4i2.1200 ◽

2018 ◽

Vol 4 (2) ◽

Author(s):

Dewi Fortuna Ayu ◽

Azmi Wirzan ◽

Faizah Hamzah

Keyword(s):

Antioxidant Activity ◽

Water Content ◽

Zingiber Officinale ◽

Ash Content ◽

Persea Americana ◽

Herbal Tea ◽

Randomized Design ◽

Ginger Powder ◽

Completely Randomized Design ◽

Red Ginger

The purpose of this research was to obtain the best addition of red ginger powder in making herbal tea of avocado leaf. This research used a Completely Randomized Design with five treatments and three replications. The treatments used were BJ1 (without addition of red ginger powder), BJ2 (addition of red ginger powder 2%), BJ3 (addition of red ginger powder 4%), BJ4 (addition of red ginger powder 6%), and BJ5 (addition of red ginger powder 8%). The result showed that addition of red ginger powder significantly effected water content, ash content, antioxidant activity (IC50), polyphenol content, and sensory assesment descriptively and hedonically and also overall assesment. The treatment chosen from the result was BJ5 (addition of red ginger powder 8%). This treatment had water content 4.43%, ash content 5.57%, and antioxidant activity (IC50) 44.63 µg/mL. The best treatment on descriptive test of herbal tea had tawny colour, no rotten flavour, and rather bitter and spicy. The result of hedonic test showed that colour, flavour, and taste of herbal tea were preferred by panelists and also assessment overall preferred by panelists.

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