scholarly journals QUALITY RETENTION OF LITCHI (LITCHI CHINENSIS SONN.) BY USING POLYPROPYLENE BAG AND LOW TEMPERATURE

2020 ◽  
Vol 1 (2) ◽  
pp. 86-91
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Kamrul Hassan ◽  
Md. Sohanur Rahman ◽  
Md. Saidee Rahman ◽  
Md. Al Emran Hossain
Keyword(s):  
Low Temperature ◽  
Vitamin C ◽  
Shelf Life ◽  
Maximum Amount ◽  
Factor B ◽  
Randomized Design ◽  
Quality Retention ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Different Thickness

This experiment was conducted to observe the postharvest behaviors of litchi for using low temperature (4 °C) and polypropylene (PP) bags of different thickness. The two-factor experiment was conducted in a completely randomized design with three replications. Total 8 treatments are implemented in this study. The experiment consisted of two factors: Factor A: Temperature (T1: Ambient temperature, T2: 4ºC temperature) and Factor B: Polypropylene bag (P1: unwrapped, P2: 50µ PP bag, P3: 75µ PP bag, P4: 100µ PP bag. In case of low temperature (4 °C), litchi retained its 50% color at 10th days of storage, highest shelf life (21.33 days), highest moister content (83.3%) & highest amount of vitamin C (35.61 mg/100g) were found at 3rd day of storage. In case of different thickness of polypropylene bags, litchi kept in 75µ PP bags retained its 100% color up to 4th day of storage, shelf life (16.34 days), maximum moister content (83.14%) & maximum amount of vitamin C (35.78 mg/100g) were found at 3rd day of storage. It can be possible to save a large amount of litchi fruits every year from postharvest decay by using low temperature (4 °C) and 75µ PP bag.

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

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%.

scholarly journals PENGARUH EDIBLE COATING BERBAHAN DASAR PATI SAGU TUNI (Metroxylon rumphii) TERHADAP MUTU BUAH TOMAT SELAMA PENYIMPANAN

2017 ◽  
Vol 6 (1) ◽  
pp. 14
Author(s):  
Rachel Breemer ◽  
Priscillia Picauly ◽  
Nurhayati Hasan
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Storage Period ◽  
Edible Coating ◽  
Glycerol Concentration ◽  
Total Acid ◽  
Best Response ◽  
Randomized Design ◽  
Completely Randomized Design

This research was aimed to determine the exact glycerol concentration in the making of edible coating to coat the tomatoes so that the shelf life is extended and the quality is maintained. A Completely Randomized Design with one factor (RAL): glycerol concentration (without coating, 10%, 30%, 50%) was applied. The observed variables were weight shrinkage, color, hardness, total acid and vitamin C. Results showed that for 10 days storage period, the best response of the variables observed was obtained by tomatoes treated with edible coating 10% glycerol concentration that can maintain the quality of tomato and economically feasible than glycerol concentration of 30% and 50%.

scholarly journals Effects of different post-harvest treatments on bio-chemical characters and diseases of litchi in storage

2020 ◽  
Vol 8 (1) ◽  
pp. 57
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Sohanur Rahman ◽  
Md. Kamrul Hassan
Keyword(s):  
Low Temperature ◽  
Vitamin C ◽  
Ambient Temperature ◽  
Disease Incidence ◽  
Storage Period ◽  
Post Harvest ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Chemical Characters

Objective of the study was to evaluate the effects of different post-harvest treatments on bio-chemical characters and diseases of litchi (Litchi chinensis Sonn, var. Bombai). The experiment consisted of two factors. Factor A: Temperature viz. T1: Ambient temperature, T2: 4ºC temperature; Factor B: PP bags (Polypropylene bag) viz. P1: Control (unwrapped), P2: 50 micro meter (µm) PP bag, P3: 75µmm PP bag, P4: 100µm PP bag. The experiment was conducted in completely randomized design (CRD) with three replications. Significant variation was observed in total soluble solid, PH of fruit pulp, vitamin c content, percent disease incidence and disease severity during the storage period. TSS contents increased up to the 6th day of storage and there after declined. pH values were maximum (4.14) in the fruits kept in 100µ polypropylene bag at ambient temperature. Vitamin C continent decreased with the increase of storage period. Disease incidence and severity progress with the storage period. Among the treated and untreated fruits, 75µm pp bag at low temperature (4ºC) treatment exhibited better storage performance. More research should be conducted by using other litchi cultivar like Bedana, China-3 etc. Various technologies have been devised to minimize the post-harvest losses of litchi, one of such technologies is the use of PP bag & low temperature.  

scholarly journals Effect of Ratio of Moringa Leaves Juice with Pineapple Juice and Arabic Gum on the Quality of Jelly Candy

2018 ◽  
Vol 1 (2) ◽  
pp. 162-171 ◽  
Author(s):  
Carly Purba ◽  
Hotnida Sinaga ◽  
Mimi Nurminah
Keyword(s):  
Vitamin C ◽  
Ash Content ◽  
Total Acid ◽  
Arabic Gum ◽  
Pineapple Juice ◽  
Randomized Design ◽  
Two Factors ◽  
Soluble Solid ◽  
Completely Randomized Design

The purpose of this research was to determine the effect of ratio of moringa leaves juice with pineapple juice and the best percentage of arabic gum on the quality of jelly candy. This research was using completely randomized design with two factors, i.e. : ratio of moringa leaves juice with pineapple juice (K): (100%:0% ; 75%:25% ; 50%:50% ; 25%:75% ; 0%:100%) and arabic gum percentage (G): (1,0% ; 1,5% ; 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, total acid, lightness value (L*), hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture. The results showed that the ratio of of moringa leaves juice with pineapple juice had highly significant effect on ash content, vitamin C content, total acid, lightness value, hedonic organoleptic test of colour, flavour, taste and score organoleptic value of colour. The ratio of  moringa leaves juice with pineapple juice (25%:75%) and 2,0% arabic gum percentage produces the best quality of jelly candy based on hedonic organoleptic values of colour, flavour, taste, texture and score organoleptic values of colour and texture.

scholarly journals Effects of Polypropylene Bag on Storage Properties of Litchi (Litchi Chinensis Sonn.)

2020 ◽  
Vol 2 (1) ◽  
pp. p144
Author(s):  
Fakhar Uddin Talukder ◽  
Md. Sohanur Rahman ◽  
Md. kamrul Hassan
Keyword(s):  
Weight Loss ◽  
Low Temperature ◽  
Ambient Temperature ◽  
Shelf Life ◽  
Storage Period ◽  
Randomized Design ◽  
Postharvest Treatments ◽  
Completely Randomized Design ◽  
Storage Properties ◽  
Single Factor Experiment

The present study was run in the laboratory of the Department of Horticulture, Bangladesh Agricultural University, Mymensingh during the period of 15 May to September, 2016. The objectives of the study were to determine the effects of different postharvest treatments on the storage behaviour of litchi. Eight postharvest treatments viz., control, fruits stored in 50µ polypropylene bag at ambient temperature, fruits stored in 75µ polypropylene bag at ambient temperature, fruits stored in 100µ polypropylene bag at ambient temperature, fruits stored at 4ºC temperature, fruits stored in 50µ polypropylene bag at 4ºC temperature, fruits stored in 75µ polypropylene bag at 4ºC temperature, fruits stored in 100µ polypropylene bag at 4ºC temperature were assigned to the litchi fruits. The single factor experiment was laid out in a completely randomized design with three replications. 75µ polypropylene bag at low temperature (4ºC) caused minimal weight loss, whereas, the untreated fruits exhibited maximal weight loss. The pericarp turned brown within 4 days of storage in the untreated fruits, while polypropylene bags helped keep its bright red colour, but microbial decay was evident at the end of the storage period. Different postharvest treatments showed highly significant variation in the shelf life of litchi. Among the treated and untreated fruits, 75µ polypropylene bag at low temperature (4ºC) treatment exhibited better storage performance. The fruits kept in 75µ polypropylene bag at 4°C showed the highest shelf life (20.67 days) followed by 50µ polypropylene bag at 4°C (20.33 days), and it was the lowest in the untreated fruits (3 days).

scholarly journals PENGARUH PEMBERIAN PUPUK N-P-K TERHADAP HASIL BAHAN KERING DAN PROTEIN KASAR RUMPUT Brachiaria humidicola cv. Tully dan Pennisetum purpureum cv. Mott

ZOOTEC ◽  
2014 ◽  
Vol 34 (2) ◽  
pp. 109
Author(s):  
Novita V.F Sigar ◽  
D. A. Kaligis ◽  
W. B. Kaunang ◽  
S. S Malalantang
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Pennisetum Purpureum ◽  
Factor B ◽  
Brachiaria Humidicola ◽  
Randomized Design ◽  
K Fertilizer ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Fertilizer Combination

THE EFFECT OF N-P-K FERTILIZER ON THE YIELD OF DRY MATTER AND CRUDE PROTEIN OF GRASS (Brachiaria humidicola cv. Tully and Pennisetum purpureum cv. Mott.). This research was done to evaluate the effect of macro elements N-P-K on the dry matter and crude protein yield of grass (Brachiaria humidicola cv. Tully and Pennisetum purpureum cv. Mott). The research used combination of N-P-K fertilizer. The treatments were arranged in factorial design based on the Completely Randomized Design with two factors, three treatments and four replications. The factor A was applied for testing different grass of Brachiaria humidicola cv. Tully (a1), and Pennisetum purpureum cv. Mott (a2). The factor B was fertilizer combination of N (b1), NP (b2), and NPK (b3). Variables observed were dry matter and crude protein. The results of variance analysis showed that treatment affected significantly (P <0.05) dry matter and crude protein. Application of factor A indicated that both grasses had positively response to the application of N-P-K fertilizer measured on the yield of dry matter and crude protein. Keywords:  N-P-K Fertilizer, Dry Matter, Protein,  Brachiaria humidicola cv. Tully and Pennisetum purpureum cv. Mott.

scholarly journals PENGARUH KONSENTRASI BUBUR BUAH PISANG TONGKA LANGIT (Musa troglodytarum) DAN CARBOXYL METHYL CELULOSE TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SORBET AIR KELAPA

2016 ◽  
Vol 5 (2) ◽  
pp. 42
Author(s):  
Gelora H Augustyn ◽  
Dian Rumalean
Keyword(s):  
Vitamin C ◽  
Total Sugar ◽  
Coconut Water ◽  
Banana Fruit ◽  
Fruit Pulp ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Significant Difference ◽  
Two Factors ◽  
Completely Randomized Design

This study has an objective to determine the influence the concentration of tongka langit banana fruit pulp and CMC on the coconut water sorbet that was produced. This research used factorial completely randomized design (CRD) with two factors consisting of the concentration of banana fruit pulp 50 g, 100 g, 150 g and the concentration of CMC 0 g, 0,5 g, 0,75 g, 1 g. The data were statistically tested using analysis of variance according to the design used, followed by test of honestly significant difference (HSD). The results indicated that the concentration of tongka langit banana fruit 150 g and CMC 1 g produced a good coconut water sorbet, with vitamin C 0.018%, total acids 1.64%, and total sugar 18.1%. Organoleptic values of the attribute value of taste 3.53 and color 4.03.

scholarly journals PENGGUNAAN JENIS DAN KONSENTRASI PATI SEBAGAI BAHAN DASAR EDIBLE COATING UNTUK MEMPERTAHANKAN KESEGARAN BUAH JAMBU CINCALO (Syzygium samarangense [Blume] Merr. & L.M. Perry) SELAMA PENYIMPANAN

2019 ◽  
Vol 1 (2) ◽  
pp. 186-202
Author(s):  
Sitti Nurul Aini ◽  
Kusmiadi R ◽  
Napsiah Mey
Keyword(s):  
Vitamin C ◽  
Shelf Life ◽  
Cassava Starch ◽  
Apple Fruit ◽  
Edible Coating ◽  
Ginger Extract ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Fungus Growth

Cincalo wax apple is perrisible which is easily damaged due to fungus activity, thus shortening the shelf life of the fruit. The addition of starch and ginger extract is expected to inhibits fungus growth. The aims of this study is to determine the effect of edible coating on starch types and concentration to maintain cincalo wax apple fruit. This study was conducted at the Agrotechnology Laboratory and at the Tua Tunu village, used a Single Completely Randomized Design (CRD) there were 7 treatments which were the types of starch consisting of P0 = no treatment, P1 = canna starch 2%, P2 = canna starch 3%, P3 = starch canna 4%, P4 = 2% cassava starch, P5 = 3% cassava starch, P6 = 4% cassava starch. The results showed that the treatments of edible coating on starch had no significant effect on the obserrved variables, but vitamin C had a very significant effect on the 3th day of storage. Keywords: cincalo wax apple, damage, edible coating, respiration, starch

PEMANFAATAN ASAP CAIR ARANG TEMPURUNG SEBAGAI BAHAN PENGAWET PADA BAKSO IKAN TUNA

2020 ◽  
Vol 10 (2) ◽  
Author(s):  
Alfi R. M. Korah ◽  
Jan Rudolf Assa ◽  
Teltje Koapaha
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Coconut Shell ◽  
Tuna Fish ◽  
Factor B ◽  
Soaking Time ◽  
Liquid Smoke ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACTThe research objective was to determine the effect of coconut shell charcoal liquid smoke on the shelf-life of fish meatballs. The design used was Factorial Completely Randomized Design, which consisted of 2 factors: A treatment of liquid smoke concentration 0%, 5%, 10%, and factor B treatment of immersion 30 and 45 minutes long, with three repetitions. The results showed that with the concentration of liquid smoke 0% tuna meatballs can last only one day at room temperature with the results of already whitish slimy appearance, fishy flavour, and the texture is still chewy. Fish meatballs with 10% liquid smoke concentration combine with 45 minutes soaking time can last up to 5 days at room temperature with the results of already slimy, brownish, flavorful appearance typical of fish with a chewy texture.Keywords: Liquid smoke, tuna fish meatballs, shelf-life

scholarly journals MULTIPLIKASI TUNAS PUCUK TOMAT (Lycopersicum esculentum MILL) DENGAN MENGGUNAKAN BENZYL AMINO PURINE (BAP) DAN NAPHTALENE ACETIC ACID (NAA) SECARA IN VITRO

2019 ◽  
Author(s):  
F. Fathurrahman
Keyword(s):  
Acetic Acid ◽  
Shoot Multiplication ◽  
Shoot Height ◽  
Factor B ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Benzyl Amino Purine ◽  
Number Of Shoots

Research with the title shoot multiplication shoots tomatoes (Lycopersicumesculentum mill) using the Benzyl Amino Purine (BAP) dan Naphtalene Acetic Acid(NAA) in vitro have been conducted at the Laboratory of Biotechnology Faculty ofAgriculture, Islamic University of Riau, Pekanbaru. This research has been carried outfor three months carried out startingfrom November 2010 to February 2011. This studyaims to determine the effect of a single interaction between the administration and plantgrowth regulators BAP and NAA on shoot multiplication of in tomato shoots vitro.Rancangan used in this study was completely randomized design (CRD) in factorialwhich consist of two factors. The first factor is factor B (concentration of BAP) withfour standard treatments are: B0 (0 ppm), B1 (1 ppm), B2 (2 ppm), B3 (3 ppm).Thesecond factor is the factor (the concentration of NAA) with four standard treatments,including: N0 (0 ppm), N1 (0.1 ppm), N2 (0.5 ppm), and N3 (1 ppm), to obtain 16combined treatment with three replications. Parameters observed, namely: age emergedshoots, number of shoots, shoot height, the percentage of growing shoots, roots andgrowing percentage of the number of explants forming callus. The data was statisticallyanalyzed the results of observations, when the F calculated is greater than the F table,followed by a further test of honest real difference (HRD) 5%. From the results ofresearch in the interaction of BAP and NAA effect on the parameters of high-shoots bytreatment tebaik B1N0 namely 6.16 cm. BAP singly significantly affect the parametersage appears buds (days) and the percentage grows shoots with the best treatment B2 (2ppm), shoot height with the best treatment B0 (0 ppm), the number of shoots (the fruit)with the best treatment B3 (3 ppm). singly whereas NAA significantly affect theparameters age appears shoots (day) and high-shoots with the best treatment N0 (0ppm), and the percentage grows roots with the best treatment N3 (1 ppm).

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