scholarly journals APLIKASI SERBUK WORTEL SEBAGAI SUMBER β-KAROTEN ALAMI PADA PRODUK MI INSTAN

2016 ◽  
Vol 7 (2) ◽  
pp. 127
Author(s):  
Sri Anna Marliyati ◽  
Ahmad Sulaeman ◽  
Mega Pramudita Rahayu
Keyword(s):  
Vitamin A ◽  
Physical Properties ◽  
Chemical Properties ◽  
Cooking Time ◽  
Water Holding Capacity ◽  
Randomized Design ◽  
Significant Difference ◽  
Water Holding ◽  
Β Carotene ◽  
Instant Noodle

<p>ABSTRACT</p><p>The objective of this research was to study the use of carrot powder as a source of natural β-carotene in instant noodle. Four formulas were developed based on carrot powder level added into the formula (0%, 10%, 15%, and 20%). The carrot instant noodle was evaluated for sensory properties by 30 panelists. The best formula was analyzed for chemical properties, including proximate composition, dietary fibre, and β-carotene. The physical properties were analyzed in color, cooking time, elasticity, and water holding capacity. The experimental design applied terms of Complete Randomized Design. The result showed that instant noodle with 15% carrot powder was the best formula of carrot instant noodle. No significant difference in acceptance between this formula and commercial instant noodles. Product was composed of moisture content 7.75% (wb), ash 1.59% (d.b), protein 12.82% (d.b), fat 1.41% (d.b), carbohydrate 84.18% (d.b) and β-carotene 2 390 μg/100 g (199 RE or 99.5 RAE/serving size). Carrot instant noodle had physical properties as cooking time was 3.5 minutes, the color was yellow-redish, elasticity properties was 162.22%, and water holding capacity was 143.89%. This noodle contribute above 15% RDA of vitamin A for the children aged 4—5 years.</p><p>Key words: β-carotene, carrot powder, instant noodle</p><p>ABSTRAK</p><p>Tujuan penelitian ini adalah untuk mempelajari penggunaan serbuk wortel sebagai sumber beta karoten alami dalam mi instan. Empat formula dikembangkan berdasarkan jumlah serbuk wortel yang ditambahkan (0%, 10%, 15%, dan 20%). Mi instan wortel dievaluasi sifat organoleptiknya oleh 30 orang panelis. Formula terbaik dianalisis sifat-sifat kimianya meliputi komposisi, serat pangan, dan beta karoten, sedangkan sifat-sifat fisik yang dianalisis adalah warna, waktu masak, elastisitas, dan daya serap air. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap. Hasil penelitian menunjukkan bahwa mi instan dengan penambahan 15% serbuk wortel merupakan formula terbaik. Tidak ada perbedaan yang nyata dalam penerimaan antara mi instan formula ini dengan mi instan komersial. Produk mi instan ini mengandung air sebesar 7.75% (bb), abu 1.59% (bk), protein 12.82% (bk), lemak 1.41% (bk), karbohidrat 84.18% (bk) dan karoten 2 390 μg/100 g (199 RE atau 99.5 RAE/takaran saji). Mi instan wortel mempunyai sifat-sifat fisik seperti waktu masak 3.5 menit, warna kuning kemerahan, elastisitas 162.22%, dan daya serap air 143.89%. Mi ini berkontribusi sebesar 15% terhadap Angka Kecukupan Gizi vitamin A untuk anak usia 4—5 tahun.</p><p>Kata kunci: β-karoten, mi instan, serbuk wortel</p>

scholarly journals PEMANFAATAN RPO (RED PALM OIL) SEBAGAI SUMBER PROVITAMIN A ALAMI PADA PRODUK MI INSTAN UNTUK ANAK BALITA

2010 ◽  
Vol 5 (1) ◽  
pp. 31 ◽  
Author(s):  
Sri Anna Marliyati ◽  
Hardinsyah Hardinsyah ◽  
Neysa Rucita
Keyword(s):  
Ash Content ◽  
Cooking Time ◽  
Provitamin A ◽  
Font Size ◽  
Red Palm Oil ◽  
Significant Difference ◽  
Water Holding ◽  
Serving Size ◽  
Β Carotene ◽  
Instant Noodle

<p class="MsoNormal" style="margin: 0cm 12.65pt .0001pt 14.2pt; text-align: justify; text-indent: 1cm;"><span style="font-size: 10pt;">The objective of this research was to study the use of RPO as a sources of natural provitamin A in instant noodle product for under five children. </span><span style="font-size: 10pt;">For this purpose 5 formulas were developed based on RPO’s level added to the formula (0%, 25%, 50%, 75% and 100%). The result shown that instant noodle with 75% RPO was the best formula of RPO instant noodle. No significant difference in acceptance between this formula and other commercial instant noodle (α&gt;0.05). The result of RPO instant noodle’s chemical analysis were moisture content 7.40% (wb), ash content 2.51% (db), protein content 13.66% (db), fat content 9.84% (db), carbohydrate was 74.49% (db) and carotenoid 136.41 ppm (≈ 76.42 ppm β-carotene ≈ 636.8 RE/serving size). RPO instant noodle has physical properties as follow, optimum cooking time was 3 minutes, the color was yellow-red, elasticity properties was 261.94%-455.65% and water holding capacity was 137.98%. This noodle was contributing 100% of vitamin A RDA for the children.</span></p>

scholarly journals PENGARUH LAMA MARINASI DENGAN AIR KELAPA TERFERMENTASI PADA SUHU REFRIGERATOR TERHADAP KUALITAS FISIK DAGING BROILER BAGIAN PAHA

2021 ◽  
Vol 5 (2) ◽  
pp. 119-126
Author(s):  
I Gede Pande Wisnu Gunanda ◽  
Dian Septinova ◽  
RR Riyanti ◽  
Veronica Wanniatie
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Water Holding Capacity ◽  
Coconut Water ◽  
Broiler Meat ◽  
Significance Level ◽  
Randomized Design ◽  
Significant Difference ◽  
Refrigerator Temperature ◽  
Water Holding

This study aimed to determine the effect of soaking time by using fermented coconut water on physical properties (pH, water holding capacity (WHC) and cooking losses) of thigh broiler meat, and to know the best marinating time for preserving thigh broiler meat. This research was conducted in May 4th--13th, 2020, at Production of Livestock Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research material used were 18 pieces of broiler thigh meat. This study used a completely randomized design (CRD), with 3 treatments and 6 replications. The applied treatments were broiler thigh meat which was stored in the refrigerator temperature for 7 days (P0), broiler thigh meat marinated with fermented coconut water for 40 minutes, kept in refrigerator temperature for 7 days (P1), and the broiler thigh meat marinated with fermented coconut water for 80 minutes, kept in a refrigerator temperature for 7 days (P2). The variables observed were pH value, water holding capacity (WHC), and cooking losses. The data obtained were then analyzed by Analysis of Variance (ANOVA) at 5% significance level. Results that had a significant effect were further tested using the Least Significant Difference (LSD). The results showed that marinating time had a significant effect (P<0,05) on pH and water holding capacity of broiler meat, but no significant effect (P>0,05) on cooking losses of broiler meat. Keywords: Broiler meat, Fermented coconut water, Marination, Physical quality, Storage time

scholarly journals PENGARUH PENGGUNAAN SARI BUAH PEPAYA MUDA TERHADAP KEEMPUKAN, pH, DAN DAYA IKAT AIR DAGING ITIK PETELUR AFKIR

2021 ◽  
Vol 5 (1) ◽  
pp. 14-21
Author(s):  
Triyono Triyono ◽  
Rr. Riyanti ◽  
Veronica Wanniatie
Keyword(s):  
Ph Value ◽  
Animal Production ◽  
Water Holding Capacity ◽  
Variance Analysis ◽  
Agricultural Technology ◽  
Randomized Design ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Level Of Significance ◽  
Water Holding

This research was aimed to determine the effect of unripe papaya extract on tenderness, pH value, and water holding capacity (WHC) of laying duck meat. This research was conducted in January 2020 in Laboratory of Animal Production of Animal Husbandary Department and in Laboratory of Agricultural Technology, Faculty of Agriculture, Lampung University. The materials of this research were 20 pieces of laying duck thigh meat. The research used Completely Randomized Design (CRD) with 4 treatments and 5 reaplications, i.e. duck thigh meat marination with 0% of unripe papaya extract (P0), with 10% of unripe papaya extract (P1), with 20% of unripe papaya extract (P2), and with 30% of unripe papaya extract (P3). The observed variables were tenderness, pH value, and WHC of laying duck meat. The obtained data was analyzed by using variance analysis at 5% level of significance, and if the results had significant effect, then were tested further using Least Significant Difference (LSD) test. The result of variance analysis indicated that marination of laying duck meat with different percentage of unripe papaya extract affected on tenderness (P<0,05), but it did not affect on pH value and WHC of laying duck meat. Keywords: Laying duck meat, pH value, Tenderness, Unripe papaya extract, Water Holding Capacity (WHC)

scholarly journals Physical characteristics and organoleptic of chicken crepes

2021 ◽  
Vol 888 (1) ◽  
pp. 012043
Author(s):  
K K A D Bulang ◽  
A Susilo ◽  
K U Al Awwaly
Keyword(s):  
Water Content ◽  
Fast Food ◽  
Rice Flour ◽  
Physical Characteristics ◽  
Water Holding Capacity ◽  
Bamboo Shoot ◽  
Randomized Design ◽  
Significant Difference ◽  
Rate Test ◽  
Water Holding

Abstract Crepes are one of the fast-food snacks from France. Crepes are round pancakes that are folded like a fan and thin. It can be added using chicken meat. This study aimed to determine the physical characteristics and organoleptic of chicken crepes substituted with mocap flour with bamboo shoots. This study used a completely randomized design with six treatments and three replications. There were P0 (rice flour, maize flour, and mocap flour 4.5%, without using bamboo shoot flour); P1 (2.5% mocap flour and 2% bamboo shoot flour); P2 (2% mocap flour and 2.5% bamboo shoot flour); P3 (1.5% mocap flour and 3% bamboo shoot flour); P4 (2% mocap flour and 2.5 percent bamboo shoot flour), P5 (1% mocap flour and 3.5 percent bamboo shoot flour). The data obtained were analyzed using ANOVA and continued using the Duncan Multiple Rate test if there was a significant or very significant difference (P˂0.05). The study concluded that the best treatment was on chicken crapes with P1 treatment (2.5% mocap flour and 2% bamboo shoot flour) from the water content test, Water Holding Capacity (WHC), pick up, hygroscopic and organoleptic. The results of the research on chicken crepes did not affect Water Holding Capacity (WHC) and pick-up values obtained (P> 0.05), while the water content and hygroscopic had a significant effect on chicken crepes with a significance value of 0.001 (P˂ 0.05). The organoleptic test results on chicken crapes significantly affected the texture (P˂0.05). Meanwhile, chicken crepes had no significant effect on color, taste, and aroma (P>0.05).

Substrate-based Hydroponic Systems.

2021 ◽  
pp. 77-99
Author(s):  
Lynette Morgan
Keyword(s):  
Physical Properties ◽  
Nutrient Solution ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Microbial Populations ◽  
Crop Species ◽  
Nutrient Delivery ◽  
Moisture Control ◽  
Hydroponic Systems ◽  
Water Holding

Abstract This chapter focuses on substrate-based hydroponic systems. The main purpose of the substrate in hydroponic systems is to provide plant support, allowing roots to grow throughout the medium absorbing water and nutrients from the nutrient solution. Topics discussed are properties of hydroponic substrates, open and closed soilless systems, common hydroponic substrates, substrates and water-holding capacity, substrates and oversaturation, matching substrates to crop species, physical properties of soilless substrates, chemical properties of hydroponic substrates, nutrient delivery in substrate systems, irrigation and moisture control in substrates, and microbial populations in substrates.

Substrate-based Hydroponic Systems.

2021 ◽  
pp. 77-99
Author(s):  
Lynette Morgan
Keyword(s):  
Physical Properties ◽  
Nutrient Solution ◽  
Chemical Properties ◽  
Water Holding Capacity ◽  
Microbial Populations ◽  
Crop Species ◽  
Nutrient Delivery ◽  
Moisture Control ◽  
Hydroponic Systems ◽  
Water Holding

Abstract This chapter focuses on substrate-based hydroponic systems. The main purpose of the substrate in hydroponic systems is to provide plant support, allowing roots to grow throughout the medium absorbing water and nutrients from the nutrient solution. Topics discussed are properties of hydroponic substrates, open and closed soilless systems, common hydroponic substrates, substrates and water-holding capacity, substrates and oversaturation, matching substrates to crop species, physical properties of soilless substrates, chemical properties of hydroponic substrates, nutrient delivery in substrate systems, irrigation and moisture control in substrates, and microbial populations in substrates.

Komposisi, Sifat Fisik dan Tingkat Kesukaan Nasi Ungu

2015 ◽  
Vol 4 (1) ◽  
pp. 25-32
Author(s):  
Agustina Souripet
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Significance Level ◽  
Randomized Design ◽  
Physico Chemical ◽  
Test Parameters ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to analyze the composition and physico-chemical properties of purple rice that is preferred by group of people in Bali. Purple rice were made with various pasta proportions, which were 100, 200, 300, 400 and 500 g were added to 700 g of rice. Physical properties include texture and color of purple rice with various proportion of pasta were analyzed followed by hedonic test. Parameters observed were, texture, color, and overall preference of purple rice. This research was designed as completely randomized design with 2 replicates and data of the results were analyzed using ANOVA at the significance level of 95%, followed by Duncan’s Multiple Range Test, if there was a significant difference. The results of research indicated that purple rice had texture of 2,19–2,37 N, with lightness of 42,7–54,97, tending to be blueish red (purple) with degree of redness of +8,33 until +15,13 and blueness degree of +1 until +4,60. Purple rice made from a mixture of ratio of 100 g rice: 300 g was preferred by panelists with texture of 2,26 N, lightness of 48,93, tending to be blueish red (purple) with degree value redness of +14,40 and blueness degree of +2,37.

scholarly journals PENGARUH LAMA PENGASAPAN MENGGUNAKAN KAYU KOSAMBI (Schleichera oleosa) TERHADAP SIFAT FISIK DAN AKSEPTABILITAS SE’I DAGING BABI (The Effect of Smoking Duration Using Kosambi Wood (Schleichera oleosa) on the Physical Properties and Acceptability of Se’i Pork)

2020 ◽  
Vol 8 (1) ◽  
pp. 37-44
Author(s):  
Yan Buntu ◽  
Sauland Sinaga ◽  
Kusmajadi Suradi
Keyword(s):  
Physical Properties ◽  
Orthogonal Test ◽  
Water Holding Capacity ◽  
Positive Trend ◽  
Randomized Design ◽  
Schleichera Oleosa ◽  
Smoking Duration ◽  
Completely Randomized Design ◽  
Pork Product ◽  
Water Holding

Se’i is a traditional processed pork product in East Nusa Timor which is made through the smoking process using smoke of Kosambi wood so that the meat is more durable and has a distinctive taste. The objective of the research was to determine the best smoking duration on the physical properties and acceptability of pork. The research was conducted experimentally according to a Completely Randomized Design with three treatments of smoke duration and six replications. The experiments cosisted of 60(P1), 70(P2) and 80(P3) minutes, respectively. Physical properties parameters (water holding capacity, tenderness, and smoking loss) were analysed by analysis of varians, while acceptability parameters (color, taste, and flavor) were determine using Kruskal Wallis test. Polynomial orthogonal test was performed to determine the trends of the effect of treatments on the measured variables. The results of the research showed that duration of smoke curing on pork significantly affect the physical properties especially on the tenderness and smoking loss parameters, but did not influence the water holding capacity of pork. Furthermore, the increasing length of smoking application was followed by the decreasing of water holding capacity value (Y = 41,92-0.250X;  R2 = 0,99), while in contrast, positive trend was observed on the smoking loss variable (Y = 18,98 + 0,226X; R2 = 0,94). On the other hand, tenderness follows the Quadratic pattern as Y = 0.084x2 - 11.97x + 495.0 R² = 1). A majority of panelists in this study also favored of Se’i meat which was smoked by kosambi wood for 60 minutes compared to a longer duration. Therefore, smoking duration for 60 minutes is the best treatment to obtain better physical properties of pork as well as a higher level of acceptance.

scholarly journals Physical and Chemistry Characteristics of Ice Cream with Additional Bitter Melon Puree

2021 ◽  
Vol 1 (1) ◽  
pp. 13-23
Author(s):  
Kukuh Saputryasto ◽  
Titi Mutiara Kiranawati ◽  
Laili Hidayati
Keyword(s):  
Vitamin C ◽  
Physical Properties ◽  
Experimental Research ◽  
Chemical Properties ◽  
Ice Cream ◽  
Bitter Melon ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Β Carotene

Ice cream made from added with bitter melon puree it is hoped will get a unique taste. The processing of this ice cream utilizes the abundant yield of bitter melon from an area. This study aims to examine the chemical properties (vitamin C, and β-carotene) and physical properties (viscosity, overrun, and melting power). The type of research used is experimental research. The design in this study used a completely randomized design (CRD) with one treatment, namely the addition of bitter melon puree with three percentages (50 percent, 40 percent, 30 percent). The data obtained were then analyzed using the ANOVA method if there was a difference followed by DMRT. There are significant differences in vitamin C levels, β-carotene levels, viscosity, overrun value, and melting power. The highest levels of vitamin C were found in the addition of bitter melon puree by 50 percent, the highest β-carotene levels were found in the addition of bitter melon puree by 50 percent, viscosity was found in the addition of bitter melon puree by 50 percent, the highest overrun value was found in the addition of bitter melon puree by 50 percent, and the highest melting power was found in the addition of bitter melon puree by 50 percent. The conclusion obtained from this study is that the addition of more bitter melon puree will increase levels of vitamin C, β-carotene levels, viscosity, overrun, and melting power.

scholarly journals Effect of Mosses on physical and chemical properties of soil in temperate forests of Garhwal Himalayas

2021 ◽  
pp. 1-10
Author(s):  
Anshu Siwach ◽  
Siddhartha Kaushal ◽  
Ratul Baishya
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Nutrient Status ◽  
High Rate ◽  
Physical And Chemical Properties ◽  
Garhwal Himalayas ◽  
Forest Sites ◽  
Significant Difference ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract Mosses are one of the most important and dominant plant communities, especially in the temperate biome, and play a significant role in ecosystem function and dynamics. They influence the water, energy and element cycle due to their unique ecology and physiology. The present study was undertaken in three different temperate forest sites in the Garhwal Himalayas, viz., Triyuginarayan (Kedarnath Wildlife Sanctuary (KWLS)), Chakrata, and Kanasar forest range. The study was focused on understanding the influence of mosses on soil physical properties and nutrient availability. Different physico-chemical properties were analysed under two different substrata, that is, with and without moss cover in two different seasons, viz., monsoon and winter. We observed mosses to influence and alter the physical properties and nutrient status of soil in both seasons. All soil physical and chemical properties, except magnesium, showed significant difference within the substrates, among all the sites and across the two seasons. Besides the soil characteristics underneath the moss vegetation, the study also highlights the diversity of mosses found in the area. Mosses appear to create high nutrient microsites via a high rate of organic matter accumulation and retain nutrients for longer periods thus, maintaining ecosystem stability.

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