scholarly journals UJI TINGKAT KEMATANGAN BUAH MANGGA MENGGUNAKAN PIGMEN ANTOSIANIN DARI BUNGA TELANG (Clitoria ternatea)

2021 ◽  
Vol 8 (2) ◽  
pp. 62
Author(s):  
Dhanang Puspita ◽  
Monang Sihombing ◽  
Karina Permata
Keyword(s):  
Skin Color ◽  
Color Change ◽  
Descriptive Analysis ◽  
Sweet Taste ◽  
Physical Characteristics ◽  
Blue Color ◽  
Sour Taste ◽  
Fruit Maturity ◽  
Fruit Samples ◽  
Experimental Laboratory

<em>Increased consumption of fruit requires consumers to understand how to choose good and ripe fruit. The level of fruit maturity can be known based on physical characteristics, including the parameters of size, weight, skin color, fragrance of the fruit, and the level of hardness of the fruit flesh. Determining the level of fruit maturity based on physical characteristics has a weakness that is subjective and inconsistent. Making indicators based on natural dyes, namely anthocyanins, to determine the level of sweetness of the fruit. The purpose of this research is to use anthocyanin pigments as an indicator of fruit sweetness level to determine fruit maturity. This research is an experimental laboratory and qualitative descriptive analysis with stages; Sample Extraction, Indicator Making, Indicator Application, Fruit Acidity Testing, Data Analysis. Based on the results of the study, there were quite visible color differences on toothpicks after being inserted into the fruit samples with a sweet taste and the fruit samples with a sour taste. The indicator shows that fruit with a sour taste (pH &lt; 3) changes color from blue to reddish purple. If the taste is not too sour (pH 5), it does not experience a significant color change. In conclusion, the anthocyanins in telang flower can be used as an indicator solution because they have a blue color at neutral pH, a reddish color at pH = 2, the red color fades at pH = 3 and 4, and there is no color change at pH 5.</em>

Analisis Preferensi Konsumen Buah Nanas Madu di Kecamatan Belik Kabupaten Pemalang

2021 ◽  
Vol 5 (4) ◽  
pp. 1227-1232
Author(s):  
Arif Fauzi ◽  
◽  
Wiludjeng Roessali ◽  
Suryani Nurfadillah
Keyword(s):  
Conjoint Analysis ◽  
Skin Color ◽  
Descriptive Analysis ◽  
Sweet Taste ◽  
Survey Method

The aims of this research are to analyze the charakteristic of honey pineapple consumers and to analyze the preferences of honey pineapple consumers in Belik Sub-district. The research was conducted in Belik Sub-district on March-June 2020. The research location was determined by purposive method. The research was used a survey method with 100 respondents as the sample who were selected using accidental sampling. Descriptive analysis and conjoint analysis were used in this research. The result of the research showed that consumers prefers honey pineapple which has >Rp3.500-Rp4.500 of price, yellow skin color, sweet taste and fruit-shaped cut. The most important attribute in honey pineapple for consumers was the taste.

Evaluasi Keragaan Beberapa Hibrida Semangka Koleksi Balai Penelitian Tanaman Buah Tropika

2019 ◽  
Vol 15 (2) ◽  
pp. 101-105
Author(s):  
Makful Makful ◽  
Kuswandi Kuswandi ◽  
Sahlan Sahlan ◽  
Mega Andini
Keyword(s):  
Skin Color ◽  
Sweet Taste ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Hybrid Breeding ◽  
Skin Thickness ◽  
Tropical Fruit ◽  
Total Soluble Solids ◽  
Soluble Solid ◽  
High Yielding Varieties

Hybrid breeding of watermelon has led to the formation of high-yielding varieties. The objectives of the research were to determine the performance of hybrid watermelon of the Indonesian Tropical Fruit Research Institute (ITFRI) collection and to evaluate the superiority of each hybrid. The research has been conducted at Sumani Experimental Garden, ITFRI, Solok, West Sumatera, from April to July 2016. The material used consisted of 19 cross combinations. The data from this descriptive study were presented in the form of averages and pictures. The results showed that the hybrids that were tested showed diversity in size, fruit skin color, flesh color, skin thickness and fruit sweetness. Hybrids with three excellent characters, i.e. medium fruit weight, high total soluble solids (TSS) value, and moderate rind thickness, were not yet obtained. Hybrids that had the superiority in term of sweet taste and shelf life were BT1 × SGP, BT4 × BT4P, BT5 × BT4, BT6 × SGP and SGP × BT6. Keywords: hybrid, performance, total soluble solids, watermelon   ABSTRAK Pemuliaan hibrida pada semangka mengarah kepada pembentukan varietas berdaya hasil tinggi. Penelitian bertujuan untuk mengetahui keragaan hibrida semangka koleksi Balitbu Tropika dan untuk mengevaluasi keunggulan masing-masing hibrida Penelitian dilaksanakan di Kebun Percobaan Sumani, Balitbu Tropika, Solok, Sumatera Barat, dari bulan April sampai dengan Juli 2016. Materi yang digunakan terdiri dari 19 kombinasi persilangan. Data hasil penelitian deskriptif ini ditampilkan dalam bentuk rataan dan gambar. Hasil penelitian menunjukkan bahwa hibrida yang diuji memiliki keragaman dalam ukuran, warna kulit buah, warna daging buah, ketebalan kulit buah dan kemanisan. Belum ditemukan hibrida yang memiliki tiga karakter unggul, yang terdiri dari bobot buah sedang, total padatan terlarut (total soluble solid) tinggi, dan kulit buah agak tebal. Hibrida yang memiliki keunggulan berupa rasa manis dan tahan simpan adalah BT1 × SGP, BT4 × BT4P, BT5 × BT4, BT6 × SGP dan SGP × BT6. Kata kunci: hibrida, keragaan, semangka, total padatan terlarut

New blood culture medium

1977 ◽  
Vol 6 (3) ◽  
pp. 249-256
Author(s):  
C N Shih ◽  
E Balish
Keyword(s):  
Blood Culture ◽  
Growth Medium ◽  
Color Change ◽  
Sodium Succinate ◽  
Blue Color ◽  
Contamination Control ◽  
Oxidation Reduction ◽  
Oxidation Reduction Potential ◽  
Unique System ◽  
Specific Oxidation

A growth medium with a specific oxidation-reduction potential containing peptone, dextrose, sodium succinate, sodium lactate, gelatin, sodium bicarbonate and blue tetrazolium, an indicator dye, in a tris(hydroxymethyl)aminomethane buffer was used to detect the presence of microorganisms in blood. The procedure involved the introduction of blood (and bacteria) into the growth medium with the dye in its colorless state. As the bacteria grew, they converted the dye to a visible blue color (formazan) with their reductases. The growth medium served as its own contamination control, since microbial growth and be detected by a color change before it was used for blood culture. The experiments described herein demonstrate that the composition of this medium (with the dye) provides a unique system that is able to make a reliable and rapid detection of both gram-positive and gram-negative microorganisms and yeasts (Candida albicans) commonly associated with bacteremia.

scholarly journals Impact of Commercial Oenotannin and Mannoprotein Products on the Chemical and Sensory Properties of Shiraz Wines Made from Sequentially Harvested Fruit

Foods ◽  
2018 ◽  
Vol 7 (12) ◽  
pp. 204 ◽  
Author(s):  
Sijing Li ◽  
Keren Bindon ◽  
Susan Bastian ◽  
Kerry Wilkinson
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Chemical Composition ◽  
High Performance ◽  
Red Wine ◽  
Descriptive Analysis ◽  
Sensory Properties ◽  
Fruit Maturity ◽  
A Minor ◽  
Early Harvest

The tannin and polysaccharide profiles and therefore sensory properties of wine are influenced by fruit maturity at harvest, and practices employed during winemaking. This study investigated the extent to which commercial winemaking supplements (skin and seed tannins, and mannoprotein (MP)) can enhance the mouthfeel properties of red wine, in particular, wine made from grapes harvested before commercial ripeness (early-harvest). Supplements were added to wines made from Shiraz grapes harvested at 20.8 and 24.5 °Brix. The chemical composition and mouthfeel properties of wines were then determined by high performance liquid chromatography and descriptive analysis (DA), respectively. Wines made from riper grapes had higher levels of tannin than wines made from early-harvest grapes, but similar polysaccharide levels were observed. The addition of seed oenotannin yielded higher tannin levels than addition of skin oenotannin, particularly for wines made from early-harvest grapes. The DA panel perceived sensory differences between H1 and H2 wines, but could not perceive any effect of supplementation on wine mouthfeel properties, with the exception of a minor increase in sweetness, attributed to mannoprotein addition to H1 wines, even when MP was added to wines at 2.5 times the level recommended for use in Australia.

scholarly journals Reversible reddish skin color change in a patient with compressive radial neuropathy

BMC Neurology ◽  
2018 ◽  
Vol 18 (1) ◽  
Author(s):  
Jong Hyeon Ahn ◽  
Dae Joong Kim ◽  
Jung-Joon Sung ◽  
Yoon-Ho Hong ◽  
Suk-Won Ahn ◽  
...  
Keyword(s):  
Skin Color ◽  
Color Change

scholarly journals Vegetative, productive and qualitative performance of grapevine "Cabernet Sauvignon" according to the use of winter cover crops

Revista CERES ◽  
2016 ◽  
Vol 63 (4) ◽  
pp. 538-544
Author(s):  
Jean Carlos Bettoni ◽  
Nelson Pires Feldberg ◽  
Gilberto Nava ◽  
Milton da Veiga ◽  
Leandro do Prado Wildner
Keyword(s):  
Cover Crops ◽  
Skin Color ◽  
Color Change ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Cabernet Sauvignon ◽  
Qualitative Behavior ◽  
Average Mass ◽  
Winter Cover ◽  
Winter Cover Crops

ABSTRACT To study the effect of winter cover crops on the vegetative, productive and qualitative behavior of "Cabernet Sauvignon" grapevines, an experiment was conducted in two wine harvests by sowing different species of winter cover crops and additional treatments with manual weeding and mechanical mowing in an experimental vineyard located at the Experimental Station of Epagri in Videira, state of Santa Catarina, Brazil. Plant attributes of the grapevine, such as number of rods and weight of pruned material and number of branches per plant. At the time of skin color change, petioles of recently matured leaves were collected for analysis of the levels of N, P, K, Ca, Mg, Fe, Mn, Zn and B. Moments before harvest, 100 grape berries were collected randomly to determine the total soluble solids, titratable acidity and pH. At harvest, the number of bunches per branch, the number and mass of clusters per plant and the average mass of clusters per plot were determined. Fresh and dry matter yields of the cover crop and weed plants were also determined when coverage reached full bloom. The winter cover crops did not alter the yield and quality of "Cabernet Sauvignon" grapes and showed no differences from each other for the management of spontaneous vegetation by hand weeding or mechanical mowing. Rye and ryegrass are effective alternatives for weed control alternatives. The species of white and red clover present difficulty in initial establishment, producing a small amount of biomass.

scholarly journals Physical Characteristics of Mature Green and Ripe Tomato Fruit Tissue of Normal and Firm Genotypes

1996 ◽  
Vol 121 (3) ◽  
pp. 380-383 ◽  
Author(s):  
E.V. Wann
Keyword(s):  
Cell Wall ◽  
Stress Relaxation ◽  
Tomato Fruit ◽  
Physical Characteristics ◽  
Tissue Elasticity ◽  
Ripe Fruit ◽  
Fruit Tissue ◽  
Relaxation Analysis ◽  
Fruit Samples ◽  
Mutant Lines

Tissue firmness of ripe tomatoes is controlled by cell wall integrity of the fruit tissue and by the enzymatic softening that normally occurs during ripening. This study was conducted to determine the physical characteristics of cells and tissues of mature green (MG) and ripe fruit that might account for differences in firmness between `Rutgers' (normal), `Flora-Dade' (Firm), and two mutant lines called high-pigment (T4065 hp) and dark-green (T4099 dg), both of which possess extra firm fruit. Fruit samples were tested for resistance to a force applied to whole fruit and to sections of the pericarp tissue and by stress-relaxation analysis. Determinations were also made of cell density and cell wall content within the pericarp tissue. Fruit of mutant lines had firmer tissue than either `Rutgers' or `Flora-Dade' at MG or ripe. Whole fruit compression measurements showed that T4099 dg was firmer than T4065 hp or `Rutgers' at MG and firmer than `Flora-Dade' and `Rutgers' when ripe. Whole fruit of `Flora-Dade' were significantly firmer than `Rutgers' at MG and ripe. Firmness measured by compressive strength also showed that mutant lines had firmer pericarp tissue than the wild types at both MG and ripe stages. Stress-relaxation analysis showed that MG fruit of T4099 dg had greater tissue elasticity than `Rutgers' or `Flora-Dade'. Ripe fruit of both mutant lines had more tissue elasticity than wild types. There were no apparent differences among the genotypes due to tissue relaxation. From these analyses, tissue elasticity appears to be a significant parameter in determining tissue firmness in the tomato genotypes used in this study. Firmness and textural quality of ripe tomatoes appeared to be dependent on elasticity of the pericarp tissue and on the level of enzymatic softening during ripening.

scholarly journals Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition and Sensory Evaluation

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2602
Author(s):  
Yu-Jung Tsai ◽  
Li-Yun Lin ◽  
Kai-Min Yang ◽  
Yi-Chan Chiang ◽  
Min-Hung Chen ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Ipomoea Batatas ◽  
Descriptive Analysis ◽  
Sweet Taste ◽  
Acceptance Test ◽  
Sweet Potatoes ◽  
Golden Yellow ◽  
Commercial Market ◽  
Acceptance Score

Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.

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