scholarly journals PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTA TERHADAP KANDUNGAN GLUKOSA DAN KUALITAS TEPUNG GANYONG (Canna Edualis Kerr ) SEBAGAI PETUNJUK PRAKTIKUM BIOKIMIA

2016 ◽  
Vol 3 (2) ◽  
pp. 62
Author(s):  
Erika Ayu Desanti ◽  
R. Bekti Kiswardianta ◽  
Nasrul Rofiah Hidayati
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Research Method ◽  
Lactic Acid Concentration ◽  
Titration Method ◽  
Soaking Time ◽  
Glucose Levels ◽  
Randomized Design ◽  
Material Preparation

<p>This study aims to investigate the influence of concentration and soaking time of lactic acid toward <br />glucose and quality of canna’s starch (Canna Edualis Kerr). The research method using a completely<br />randomized design (CRD) with 3x3x3 factorial and three replications. The repetition are K1L1, K1L2,<br />K1L3, K2L1, K2L2, K2L3, K3L1, K3L2, first K3L3. The first factors is variations of concentration (K)<br />include 1%, 1.5%, 2%, the second factor is soaking time (L), there are 60 minutes, 90 minutes, 120<br />minutes. Collecting data by calculating the glucose level using titration method with Na. Organoleptic<br />tests include color, odor, texture and level of preference to the 15 panelists using a closed questionnaire.<br />Best organoleptic test are K3L3 treatment (2% of lactic acid concentration with 120 minutes soaking<br />time) with a total value of 82.5 while the lowest are K3L1 treatment (2% of concentration with a 60<br />minutes of soaking time) with 48.5 of values. Data analysis shows the variation of concentration affect on<br />glucose levels (P = 0.000 &lt;0.05). Soaking time affect on glucose levels (P = 0.000 &lt;0.05) .There are any<br />interaction effect of concentration and soaking time on glucose levels. Based on the results showed that<br />the highest glucose levels found in K1LI treatment with 1% of lactic acid concentration and 60 minutes of<br />soaking time. As for the glucose concentration was lowest for K3L3 treatment with 3% of lactic acid<br />concentration and 120 minutes of soaking time. The results of this study are used as material preparation<br />Biochemistry lab manual.</p><p> </p>

scholarly journals PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN UJI ORGANOLEPTIK TEPUNG UBI JALAR (Ipomoea batatas)

2014 ◽  
Vol 1 (2) ◽  
Author(s):  
Nasrul Rofiah Hidayati
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Titration Method ◽  
Soaking Time ◽  
Significance Level ◽  
Glucose Levels ◽  
Randomized Design ◽  
Low Glucose ◽  
Completely Randomized Design ◽  
Dipping Time

Science Skills include observing skills with all the senses, using tools and materials, planned the exThis study aims to investigate the influence of variations in the concentration and dipping time of lactic acid to glucose and organoleptic sweet potato (Ipomoea batatas). The research method using completely randomized design (CRD) with factorial 3x3 and three replications. The first factor is the variation of concentration (K) include 1%, 1.5%, 2%, both long immersion factor (L) includes 60 minutes, 90 minutes, 120 minutes. Collecting data by calculating the glucose level using titration method using Na2S2O3 and organoleptic tests include color, smell, texture and level of preference to the 15 panelists using the enclosed questionnaire. Analysis of data using analysis of variance (ANOVA) two paths through SPSS version 17.0 with a significance level of 0.05, then when will significantly dilanjutkanuji LSD or LSD. The analysis showed variation in the concentration effect on glucose levels (P = 0.000 &lt;0.05). Soaking time effect on glucose levels (P = 0.000 &lt;0.05). There are significant variations in the concentration of interaction and immersion duration of the glucose levels (P = 0.013 &lt;0.05). The highest glucose levels found in K1L1 treatment (1% concentration and dipping time of 60 minutes), while the lowest glucose levels in the treatment K3L2 and K3L3 on immersion 120 menit.Hasil organoleptic preferred on K3L3 treatment because the typical smell of sweet potato is missing, whiter color , the texture is very soft and low glucose levels.

scholarly journals PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN ASAM LAKTAT TERHADAP KADAR GLUKOSA DAN KUALITAS TEPUNG UBI JALAR (Ipomoea batatas L)

2016 ◽  
Vol 3 (1) ◽  
pp. 52
Author(s):  
Ruly Fitri Nurani
Keyword(s):  
Lactic Acid ◽  
Sweet Potato ◽  
Acid Concentration ◽  
Ipomoea Batatas ◽  
Potato Flour ◽  
Lactic Acid Concentration ◽  
Sweet Potatoes ◽  
Soaking Time ◽  
Sweet Potato Flour ◽  
Food Commodities

<p>Dependence on certain essential food commodities has led to the difficulty of overcoming  food availability. One of the food that has potential as a substitute for staple foods are sweet potatoes. The purpose of this study was to determine the effect of variations in the lactic acid concentration and soaking time on the glucose contant and quality sweet potato flour. The research is quantitative with RAL factorial 2 x 1 in 3 times repetition. The factor of research are variation of lactic acid concentration (0%, 0.5%, 1%, and 1.5%) and variation of lactic acid soaking time (30 minutes, 60 minutes, 90 minutes).Research use titration Na-tiosulfat to collect the data of glucose contant. Anava two tail is used to examine the hypothesis continued with BNJ examination. The result of hypothesis shows that sig t (variation of lactic acid concentration and variation of lactic acid soaking time) for glucose contant in sweet potato flour 0,000 with significance degree 0,05. From result above, the conclusion is variation of lactic acid concentration and variation of lactic acid soaking time affect the glucose contant and quality sweet potato flour.</p>

scholarly journals KARAKTERISTIK FISIKOKIMIA TEPUNG KORO PEDANG (Canavalia ensiformis) TERMODIFIKASI DENGAN VARIASI KONSENTRASI ASAM LAKTAT DAN LAMA PERENDAMAN

2016 ◽  
Vol 36 (01) ◽  
pp. 1
Author(s):  
Achmad Ridwan Ariyantoro ◽  
Dian Rachmawanti ◽  
Imro'ah Ikarini
Keyword(s):  
Lactic Acid ◽  
Acid Concentration ◽  
Amylose Content ◽  
Physicochemical Characteristic ◽  
Absorption Capacity ◽  
Lactic Acid Concentration ◽  
Soaking Time ◽  
Jack Bean ◽  
Canavalia Ensiformis ◽  
Bean Flour

 This study was aimed to investigated physicochemical characteristic of modified jack bean flour (Canavalia ensiformis) with  various lactic acid concentration and soaking time. This study used factorial random design with two factors: lactic acid concentration (0.5%, 1%, 1.5%) and soaking time (30 and 60 minutes) with three sample repetition and two analysis repetition. The result of study showed that increased lactic acid concentration and soaking time could increased amylose content, water absorption capacity, solubility, swelling pawer, and whiteness degree of jack bean flour modified, but decereased the moisture content and protein content of jack bean flour modified.Keywords: Jack bean, modified flour, lactic acid, soaking time, physicochemical ABSTRAKPenelitian  ini  bertujuan  untuk  mengetahui  karakteristik fisikokimia tepung  koro  pedang  (Canavalia  ensifarmis) termodifikasi yang dihasilkan dari pemberian perlakuan asam laktat berbagai konsentrasi dan lama perendaman. Penelitian  ini  menggunakan  rancangan  acak  faktorial  dengan  dua  faktor  yaitu  konsentrasi  asam  laktat  (0,5%, 1%, 1,5%) dan lama perendaman (30 menit dan 60 menit) dengan 3 kali ulangan sampel dan 2 kali ulangan analisis. Hasil penelitian menyatakan bahwa semakin besar konsentrasi asam laktat dan semakin lama waktu perendaman cenderung meningkatkan kandungan amilosa, daya serap air, kelarutan, swelling pawer, dan derajat putih tepung koro pedang termodifikasi, namun menurunkan kadar air dan kadar protein tepung koro pedang termodifikasi.Kata kunci: Koro pedang, modifikasi, asam laktat, lama perendaman, fisikokimia                                                                                                                                                                              

scholarly journals PENGARUH KONSENTRASI DAN LAMA PERENDAMAN BAHAN DENGAN ASAM LAKTAT SEBELUM PENGERINGAN TERHADAP KARAKTERISTIK BUBUK BUNGA KENIKIR (Tagetes erecta L.)

2019 ◽  
Vol 7 (1) ◽  
pp. 90
Author(s):  
Made Wahyu Nadaiswara Putra ◽  
Ni Made Wartini ◽  
Lutfi Suhendra
Keyword(s):  
Lactic Acid ◽  
Water Content ◽  
Acid Concentration ◽  
Immersion Time ◽  
Tagetes Erecta ◽  
Total Carotenoid ◽  
Lactic Acid Concentration ◽  
Soaking Time ◽  
Carotenoid Level ◽  
Tagetes Erecta L

Marigold flowers (Tagetes erecta L.)  have the potential as natural dyes that contain color pigments from carotenoid compounds. The purpose of this study was to determine the effect of lactic acid concentration and soaking time before drying on the characteristics of kenikir flower powder and determine the concentration of lactic acid and the duration of lactic acid immersion before the best combustion to produce kenikir flower powder. This study used a randomized block design using factorial patterns with 2 factors. The first factor is the concentration of lactic acid consisting of 3 levels: 0,5, 1,0, and 1,5%. The second factor is the immersion time consisting of 3 levels: 60, 90, and 120 minutes. The results showed that the treatment of lactic acid concentration affected the total carotenoid level, brightness (L *), redness level (a *) yellowish level (b *) but did not significantly affect the water content. The treatment of immersion time did not affect the total carotenoid level, brightness level (L*), yellowish level (a*), redness level (b*) and water content. Immersion treatment with a concentration of 1,5% and 90 minutes soaking time is the best treatment for producing kenikir flower powder with characteristics namely water content 16,71%, total carotenoid content 18,77%, brightness level (L*) 38,23, redness level (a*) 29,02, yellowish level (b*) 51,93. Keywords : Tagetes erecta L., lactic acid, karotenoid, color

Pengaruh Pemberian Moringa oleifera Terhadap Kuantitas dan Kualitas Semen Sapi Peranakan Ongole

2020 ◽  
Vol 7 (2) ◽  
pp. 119
Author(s):  
Lukman Affandhy ◽  
Muchamad Luthfi ◽  
Dian Ratnawati ◽  
Frediansyah Firdaus
Keyword(s):  
Data Analysis ◽  
Analysis Of Variance ◽  
Research Method ◽  
Moringa Oleifera ◽  
The Third ◽  
Randomized Design ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Second Period

ABSTRAK  Penelitian bertujuan untuk mengetahui pengaruh pemberian bubuk daun Moringa oleifera (MO) terhadap kuantitas dan kualitas semen sapi peranakan ongole (PO). Metode penelitian menggunakan percobaan lapang dengan rancangan acak lengkap dengan tiga perlakuan pemberian MO sebesar 0 kg/ekor/hari (P1); 0,05 kg/ekor/hari (P2) dan 0,1 kg/ekor/hari (P3). Analsis data menggunakan one way analysis of variance. Masing-masing perlakuan terdiri atas empat ekor dengan tiga periode pengamatan sebagai ulangan, yaitu periode pertama dan ketiga tanpa MO, dan periode kedua diberikan MO pada P2 dan P3. Hasil penelitian menunjukan bahwa volume dan pH semen perlakuan P1, P2 dan P3 tidak berbeda semua periode pengamatan. Motilitas massa spermatozoa P2 dan P3 periode kedua dan ketiga menunjukan nilai +++ berbeda nyata (P<0,05) dibandingkan dengan P1 (++); motilitas individu  perlakuan P1 menunjukkan nilai terendah 60,56±2,94 % (P<0,05) dibandingkan P2 dan P3 pada periode kedua dan ketiga (75,50±2,29 dan 72,50±2,34%). Konsentrasi spermatozoa P2 dan P3 periode kedua dan ketiga menunjukkan rata-rata  >1.350 juta/ml berbeda nyata (P<0,05) daripada P1 (876±152juta/ml), sedangkan total spermatozoa motil menunjukkan nilai tertinggi 5.647±829 juta/ml pada P3 periode kedua.Viabilitas spermatozoa P2 dan P3 menunjukkan nilai >88-89 % beda nyata (P<0,05) daripada P1 (<84 %) pada periode kedua dan ketiga, sedangkan nilai abnormalitas spermatozoa yang terbaik adalah P2 sebesar 4,30% pada periode kedua dan P3 sebesar 5,33% pada periode ketiga. Disimpulkan pemberian bubuk daun MO dengan dosis 0,1 kg/ekor/hari dapat memperbaiki kuantitas dan kualitas semen (viabilitas dan total spermatozoa motil) sapi pejantan PO.Kata kunci:  kuantitas dan kualitas semen, Moringa oleifera, sapi pejantan ABSTRACTThe research aimed to determine the effect of Moringa oleifera (MO) leaf powder on the quantity and quality of semen of ongole crossbreed. The research method used was a field experiment with a completely randomized design with three treatments giving MO of 0 kg/head/day (P1); 0.05 kg/head/day (P2) and 0.1 kg/head/day (P3). Each treatment consisted of four heads with three periods of observation as replications, namely the first and third periods without MO, and the second period was given MO on P2 and P3. Data analysis used a one-way analysis of variance. The results showed that the volume and pH of semen treated P1, P2, and P3 didn’t different in all observation periods. The second and third period spermatozoa mass motility of P2 and P3 showed that the value of +++ was significantly different (P<0.05) compared to P1 (++); Individual motility of P1 treatment showed the lowest value 60,56±2,94 % (P<0.05) compared to P2 and P3 in the second and third periods (75,50±2,29 and 72,50±2,34%). The second and third periods of P2 and P3 spermatozoa concentrations showed an average of >1,350 million/cc significantly different (P<0.05) than P1 (876±152 million/cc), while the total motile spermatozoa showed the highest value of 5,647±829 million/cc in the second period P3. The spermatozoa viability of P2 and P3 showed values >88-89% significantly different (P<0.05) than P1 (<84%) in the second and third periods, while the best spermatozoa abnormalities were P2 at 4.30% in the second period and P3 at 5.33% in the third period. It was concluded that the giving of MO leaf powder at a dose of 0,1 kg/head/day could improve the quantity and quality of semen (viability and total motile spermatozoa) of Ongole Crossbreed bulls. Keywords: bulls, Moringa oleifera, quantity and quality of semen

EFFECT OF SUPPLEMENTAL RATION ON CHANGES IN BLOOD COMPONENTS OF STEERS GIVEN ACCESS TO LUSH PASTURE

1971 ◽  
Vol 51 (1) ◽  
pp. 179-186 ◽  
Author(s):  
E. E. LISTER ◽  
W. SZEPESI ◽  
K. A. WINTER ◽  
H. F. JEFFERS ◽  
V. S. LOGAN
Keyword(s):  
Lactic Acid ◽  
Rumen Fluid ◽  
Plasma Calcium ◽  
Lactic Acid Concentration ◽  
Lower Plasma ◽  
Supplemental Feed ◽  
Glucose Levels ◽  
Subsequent Effect ◽  
Calcium And Magnesium ◽  
Plasma Magnesium

Prepasture feeding of low quality hay versus hay and grain had no subsequent effect on rumen fluid ammonia, blood urea, or plasma calcium, glucose and lactic acid concentration in steers turned out on lush pasture. Steers previously fed hay and grain had lower plasma magnesium levels on the first day on unsupplemented pasture than those fed hay prior to pasture. Supplemental feed on pasture partly alleviated the depression in plasma magnesium on the first day on pasture. Feeding supplemental hay with pasture tended to lower rumen fluid ammonia, blood urea and plasma lactic acid compared with feeding no supplement during the initial days on pasture, indicating the desirability of hay feeding during this time. A hay and grain supplement with pasture had a similar effect to the hay supplement on rumen-fluid ammonia, and plasma lactic acid, but a lesser effect on blood urea concentration. Neither supplemental hay nor hay plus grain affected plasma calcium or glucose levels. All steers showed an increase in rumen fluid ammonia, blood urea and plasma lactic acid on the first day and a decrease in plasma calcium and magnesium on the second day on pasture. Blood urea, plasma magnesium and plasma calcium concentrations had not returned to prepasture levels by 21 days on pasture.

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