0668 Effects of method and storage time on the nutritive value of sugarcane for dairy cattle

This research aimed to improve dairy production and increase the income of dairy farmers using locally available feed resources. Small-scale milk producers rely heavily on available feed resources in the locality which are either indigenous in the area or introduced species for feed and nutrition of their dairy cattle and buffalos. Their milk output depends mainly on seasonal fluctuations in the quality and quantity of natural forage. Crop residues such as corn stover and rice straw which are high in fiber but low in nutrients serve as a feed supplement and filler to the daily diets of dairy cattle and buffalos. Cagayan Valley is an ear of top corn and rice-producing region. The potential of crop residues as feed supplements or raw materials of dairy cattle/buffalo feed mix is great. But dairy farmers still face the scarcity problem of quality feed resources for dairy animals especially during the dry season. The supply of forage is very low during the dry spell. Inadequate feed mix and low nutritive value of feed mix result in low or no milk production. Producing green corn and ensiling it to produce green corn silage preserves and prolong the storage life of forages. In this way, a stable supply of feed mix for dairy animals is assured year-round. Type of Paper: Empirical. Keywords: adoption and commercialization, dairy industry, financial viability, green-corn silage production, indigenous grasses, smallholder farmers.

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Effect of Processing Methods and Storage Time on Physical Characteristics of Palm Oil

SSRN Electronic Journal ◽

10.2139/ssrn.3517478 ◽

2020 ◽

Author(s):

C. S. Nwakodo ◽

E. A. Udensi ◽

Michael Chukwu

Keyword(s):

Palm Oil ◽

Storage Time ◽

Physical Characteristics ◽

Processing Methods ◽

And Storage

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Experimental studies and ANN predictions on the thermal properties of TiO2-Ag hybrid nanofluids: Consideration of temperature, particle loading, ultrasonication and storage time

Powder Technology ◽

10.1016/j.powtec.2021.04.069 ◽

2021 ◽

Author(s):

Weikai Ji ◽

Liu Yang ◽

Zihan Chen ◽

Mao Mao ◽

Jia-nan Huang

Keyword(s):

Thermal Properties ◽

Storage Time ◽

Experimental Studies ◽

Particle Loading ◽

Hybrid Nanofluids ◽

And Storage

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Effect of gelatine addition and storage time on the quality of semur seasoning pasta

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/782/3/032084 ◽

2021 ◽

Vol 782 (3) ◽

pp. 032084

Author(s):

R H Lubis ◽

S Ginting ◽

E Yusraini

Keyword(s):

Storage Time ◽

And Storage

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Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties

Journal of Food Science and Technology ◽

10.1007/s13197-019-03987-0 ◽

2019 ◽

Vol 56 (12) ◽

pp. 5184-5193 ◽

Cited By ~ 4

Author(s):

Nédio Jair Wurlitzer ◽

Ana Paula Dionísio ◽

Janice Ribeiro Lima ◽

Deborah dos Santos Garruti ◽

Idila Maria da Silva Araújo ◽

...

Keyword(s):

Thermal Treatment ◽

Functional Properties ◽

Storage Time ◽

Fruit Juice ◽

Tropical Fruit ◽

And Storage

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Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.)

Jurnal Ilmu Lingkungan ◽

10.14710/jil.15.1.64-73 ◽

2017 ◽

Vol 15 (1) ◽

pp. 64 ◽

Cited By ~ 1

Author(s):

Fatin Hidayati ◽

Y.S Darmanto ◽

Romadhon Romadhon

Keyword(s):

Lipid Oxidation ◽

Research Method ◽

Storage Time ◽

Oxidation Process ◽

Phenol Content ◽

Flavonoid Content ◽

High Fat ◽

Materials Used ◽

And Storage ◽

Phenolic And Flavonoid

ABSTRAKIkan patin merupakan ikan air tawar yang mengandung lemak dan protein tinggi sehingga apabila dilakukan penyimpanan rentan terjadi oksidasi yang mengakibatkan ketengikan. Sargassum sp. dengan kandungan fenol dan flavonoid mampu menghambat terjadinya oksidasi pada fillet ikan patin. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan ekstrak Sargassum sp. dan lama penyimpanan dalam menghambat terjadinya oksidasi pada fillet ikan patin. Materi yang digunakan dalam penelitian ini adalah ekstrak Sargassum sp. dan fillet ikan patin. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan 2 faktor yaitu konsentrasi ekstrak Sargassum sp. (0%, 1%, 1,5% dan 2%) dan lama penyimpanan (hari ke-0, hari ke-2, hari ke-4, dan hari ke-6. Hasil penelitian menunjukkan bahwa perbedaan penambahan konsentrasi ekstrak Sargassum sp. dan lama penyimpanan memberikan pengaruh nyata terhadap nilai PV, nilai TBA, kadar lemak, kadar protein, kadar air serta organoleptik (P < 0,05). Hasil penelitian tahap I didapatkan rendemen Sargassum sp. dengan pelarut etanol 96% sebesar 1,39%, kandungan fenol 1,813%, flavonoid 0,278% dan aktivitas antioksidan 99,1659 ppm (kuat). Hasil penelitian tahap II didapatkan nilai PV berkisar antara 2,03 - 19,82 meq/kg, nilai TBA 0,63 - 6,72 mg.mal/kg. Konsentrasi 1,5% merupakan konsentrasi terbaik ekstrak Sargassum sp. dalam menghambat oksidasi lemak pada fillet ikan patin selama penyimpanan.Kata kunci: Antioksidan, Ekstrak Sargassum sp., Lama Penyimpanan, Oksidasi lemak, Fillet Ikan patinABSTRACTCatfish is a freshwater fish that contain high fat and protein so that if its stored it will susceptible to oxidation process which leads to rancidity. Sargassum sp. with its phenolic and flavonoid content are able to inhibit the oxidation process in catfish fillet. This research was aimed to know the effects of different concentrations of Sargassum sp. extracts and storage time in inhibiting the oxidation process in catfish fillet. The materials used in this research were Sargassum sp. extracts and catfish fillet. This research was using experimental laboratories research method with factorial Completely Randomized Research Design (CRD) of 2 factors which were concentrations of Sargassum sp. extracts (0%, 1%, 1.5%, and 2%) and storage time (0 day, 2 days, 4 days, and 6 days). The results showed that the adding of different concentrations of Sargassum sp. extracts and storage time gave significant effect to the PV value, TBA value, fat content, protein content, moisture content, as well as organoleptic point (P < 0.05). The results obtained from stage I research were the yields of Sargassum sp. with ethanol 96% solvent was 1.39%, phenol content was 1.813%, flavonoid was 0.278%, and antioxidant activity was 99.1659 ppm (categorized as strong antioxidant). The results obtained from stage II research were the PV value were ranged from 2.03 to 19.82 meq/kg, TBA value were ranged from 0.63 to 6.72 mg.mal/kg. The 1.5% concentration was the best concentration of Sargassum sp. extracts in inhibiting the lipid oxidation of catfish fillet during storage.Keywords: Antioxidant, Sargassum sp. Extracts, Storage Time, Lipid Oxidation, Catfish FilletCitation: Hidayati, F., Darmanto, Y.S. dan Romadhon. (2017). Pengaruh Perbedaan Konsentrasi Ekstrak Sargassum sp. dan Lama Penyimpanan terhadap Oksidasi Lemak pada Fillet Ikan Patin (Pangasius sp.). Jurnal Ilmu Lingkungan, 15(1), 64-73, doi:10.14710/jil.15.1.64-73

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Quality Characteristics of Semi-Moist Apricot-Cornflakes: Effect of Different Composite Coating Application and Storage Time

Coatings ◽

10.3390/coatings11050516 ◽

2021 ◽

Vol 11 (5) ◽

pp. 516

Author(s):

Roghieh Sakooei-Vayghan ◽

Seyed Hadi Peighambardoust ◽

Rubén Domínguez ◽

Mirian Pateiro ◽

José M. Lorenzo

Keyword(s):

Storage Time ◽

Composite Coatings ◽

Protein Isolate ◽

Quality Characteristics ◽

Moisture Loss ◽

Coating Application ◽

Hot Air ◽

And Storage ◽

Β Carotene

The effect of different composite coatings on quality of semi-moist apricot cubes mixed with cornflakes was investigated during 180 days of storage. The apricot cubes were osmotically dehydrated (OD) and coated before hot-air drying (HAD) at 60 °C. Chitosan-bees wax (CBW) and whey protein isolate-bees wax-oleic acid (WPI-BW-OA) coatings were applied after HAD and the samples were added to cornflakes. Application of OD and pectin-ascorbic acid (Pec-AA) coating (prior to HAD) and WPI-BW-OA coating (after HAD) led to significant retention of total phenol compounds, β-carotene and antioxidant activity in apricot cubes compared to uncoated and CBW-coated samples. WPI-BW-OA-coated samples gave significantly higher L* values (lighter color) and b* values (more creamy or yellowish color) and lower a* values (less reddish color) and browning values than control followed by CBW-coated apricots at any time of storage (p < 0.05). The rate of apricot moisture loss and cornflakes moisture gain was higher in uncoated apricot cubes, followed by CBW- and WPI-BW-OA-coated samples. Application of WPI-BW-OA coating was effective in retaining the crispness measured by lower firmness (Fmax) values in cornflakes upon storage. Based on the obtained results, WPI-BW-OA coating allowed effectively preserving the quality characteristics of semi-moist apricot cubes and cornflakes components in the mixed state.

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