scholarly journals UJI KUALITAS BUBUK CABAI RAWIT (Capsicum frutescens) BERDASARKAN BERAT TUMPUKAN DAN LAMA PENGERINGAN MENGGUNAKAN CABINET DRYER

2019 ◽  
Vol 5 (1) ◽  
pp. 98
Author(s):  
Maryam Jamilah ◽  
Kadirman Kadirman ◽  
Ratnawaty Fadilah
Keyword(s):  
Moisture Content ◽  
Capsicum Frutescens ◽  
Drying Time ◽  
Chemical Test ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Analysis Technique ◽  
Test Parameters ◽  
Significant Difference

This study aims to determine the effect of stack weight and drying time on the quality of cayenne pepper (Capsicum frutescens) powder. This study used a completely randomized design (CDR) factorial with treatment of stack weight (1 kg, 2 kg and 3 kg) and drying time (14 hours, 18 hours and 22 hours). Test parameters consist of yield, moisture content, and organoleptic test. The data analysis technique of this study uses analysis of variance (ANOVA), if it shows a significant difference followed by Duncan's advanced test of 5%. Based on the results of chemical test research, the treatment of 3 kg stack weight with 14 hours drying time has the highest yield and moisture content. Organoleptic test results for the highest distinctive taste were in the treatment of 2 kg stack weight with 18 hour drying time, while the results of organoleptic test for the highest characteristic odor were in the treatment of 1 kg stack weight with 14 hours drying time.

scholarly journals Innovation in Utilizing Pineapple Waste for Making Jam by Effect of Addition of Maizena Flour and Palm Sugar

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Mauliza Agustina ◽  
Salfauqi Nurman ◽  
Ruka Yulia
Keyword(s):  
Moisture Content ◽  
Sugar Content ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Significant Difference ◽  
Palm Sugar ◽  
Pineapple Pulp ◽  
Variable Influence ◽  
Test Color

<p>The purpose of this study was to determine the effect of adding cornstarch and palm sugar to the quality of pineapple pulp and to determine the best treatment and variable influence on processing pineapple pulp. The variables used were addition of cornstarch (2%, 5% and 5%), with the addition of palm sugar (20%, 30% and 40%). While the parameters analyzed are moisture content, organoleptic test (color, aroma, taste, texture), topping and sugar content. The research data were processed using Factorial Completely Randomized Design (RAL) with 2 replications, data analysis with ANOVA and the Smallest Significant Difference Advanced Test (LSD). The best treatment in this study is the treatment of Z1G3 SNI quality requirements for pineapple pulp 3726-2008 in general the water content is max 20% with a moisture content value of 46.47%, organoleptic test color value 3.90 (somewhat like), aroma value 4.13 (likes), taste 4.37, texture 4.17 (likes), topical power of 4.04% and SNI max sugar content of 45% in the research produced 26.47% sugar content.</p>

scholarly journals The Utilization Of Coconut Tombong As A Raw Material For Flour

2021 ◽  
Vol 14 (1) ◽  
pp. 35-44
Author(s):  
Griennasty Clawdya Siahaya ◽  
Samuel Titaley ◽  
Zasendy Rehena
Keyword(s):  
Moisture Content ◽  
Cocos Nucifera ◽  
Chemical Properties ◽  
Ash Content ◽  
Raw Material ◽  
Crude Fiber ◽  
Drying Time ◽  
Randomized Design ◽  
Significant Difference ◽  
L1 And L2

This study is the first step in developing coconut (Cocos nucifera) tombong which has not been utilized by society. The purpose of this study is to obtain a proper drying time in producing a nutrient-grade coconut tombong flour. This study used an experimental design with a complete randomized design where the coconut tombong was dried at 50°C for 6,7 and 8 hours. Furthermore in the analysis of content carbohydrate, protein, fat, ash content, crude fiber and water content. The results of the analysis showed that coconut tombong flour with 8 hours drying produced the best of coconut tombong flour compared with 6 and 7 hours drying, with lower moisture content 11, 7353%, fat 8,1666%, protein 11,7158%, ash content 7,4917% and crude fiber 11,8421%. The results of statistical test show that the drying treatment of 6, 7 and 8 hours gives a very significant difference to the average chemical properties (carbohydrate, moisture content, protein, fat, ash content, crude fiber) coconut tombong flour with Fvalue > Ftable 5% or significance value of all treatments is smaller than alpha value 0.05. Based on these results, it can be concluded that coconut tombong  flour which through the drying process at 50°C for 8 hours (L3) is the best treatment among two other treatments (L1 and L2) which has the potential to be further developed as various substitution materials food products.

scholarly journals Gelatin Application of Nile Tilapia (Oreochromis niloticus) Bone to The Quality of The Jelly Candy

2012 ◽  
Vol 6 (1) ◽  
pp. 62-70
Author(s):  
Maryani Maryani ◽  
Titi Surti ◽  
Ratna Ibrahim
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Nile Tilapia ◽  
Sugar Content ◽  
Gum Arabic ◽  
Chemical Characteristic ◽  
Gelling Agent ◽  
Randomized Design ◽  
Significant Difference

The characteristic of a jelly candy is sweet in taste and has elastic texture. The elastic texture due to gelling agent addition such as carrageenan, sea weed, gum arabic, and gelatin. The Utilization of nile tilapia bone as the source of gelatin product is away to prevent gelatin that is not halal. The aim of the research was to know the concentration of nile tilapia bone gelatin which produced the best quality of jelly candies based on physical chemical characteristic as well as the member of Escherichia coli and hedonic value. The experiment was designed using a Completely Randomized Design with 3 treatments (9%, 10%, 11%) of nile tilapia bone gelatin concentrations. Each treatment was done in triplicate. Data of elasticity, moisture content, water activity, pH, sugar contents were analyzed with Analysis of Varians (ANOVA). A Honestly Significant Difference (HSD) test was conducted to find out the difference among the treatments. The data of hedonic quality was analyzed by a Kruskall Wallis test and continued by a Multiple Comparison. The result showed that the addition of 10% nile tilapia bone gelatin produced the best quality product which had the elasticity (14.20 Newton); moisture content (17.06%); Aw 0.785; pH 4.78; sugar content (48.23%); hedonic (8.13) and the product did not content Escherichia coli bacteria. Key Words : Jelly Candy, Nile Tilapia Bone Gelatin, Quality

scholarly journals PENGGUNAAN LARUTAN KANJI PADA PENYIMPANAN BUAH SAWO (Achras zapota L.)

Pro Food ◽  
2017 ◽  
Vol 3 (1) ◽  
pp. 165-171
Author(s):  
Titin Rahmattiah ◽  
Eko Basuki ◽  
Agustono Prarudiyanto
Keyword(s):  
Orthogonal Polynomial ◽  
Consumer Preferences ◽  
Chemical Properties ◽  
Reducing Sugar ◽  
Starch Solution ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Honestly Significant Difference ◽  
Test Parameters ◽  
Significant Difference

This study aims to determine the use of the starch solution on storage of sapodilla fruit (Acharas zapota l.). Completely Randomized Design (CRD) is used with the factors of starch solution 0%, 1%, 2%, 3% and 4%. The parameters are observed in the chemical properties include moisture, reducing sugar, total dissolved solids, physical properties include weight loss, texture and organoleptic (taste and flavor). The results were significantly different analysis further tested using orthogonal polynomial contrast to chemical parameters while organoleptic test parameters tested with Honestly Significant Difference (HSD). These results indicates that administration of starch solution provides real effect on water content and  not significant towards reducing sugar, total weight less, texture and test organoleptic (taste and Flavor). Provision of 2% starch solution in reducing sugar gives the lowest value on day 7 and day 14. Lowest texture value contained in the administration of starch solution 4% on day 7 and day 14, while for the highest value contained at a concentration of 2% on the storage day 7 and day 14. Organoleptic test of the quality of taste after storage provides the highest value consumer preferences with concentration of 1% with a storage time of 7 days.   Keywords: sapodilla fruit, starch solution, storage     ABSTRAK Penelitian ini bertujuan untuk mengetahui penggunaan larutan kanji pada penyimpanan buah sawo (Acharas zapota l.).Rancangan percobaan yang digunakan yaitu rancangan acak lengkap (RAL) satu faktor (penggunaan larutan kanji 0%, 1%, 2%, 3% dan 4%). Parameter yang diamati adalah sifat kimia (kadar air, gula reduksi, total padatan terlarut), sifat fisik (susut berat, tekstur) dan uji organoleptik. Hasil analisa yang berbeda nyata diuji lanjut menggunakan kontras orthogonal polynomial untuk parameter kimia sedangkan untuk parameter uji organoleptik diuji dengan beda nyata jujur (BNJ). Hasil penelitian menunjukkan bahwa pemberian larutan kanji tidak memberikan pengaruh nyata terhadap semua parameter kecuali kadar air. Pemberian larutan kanji 2% pada gula reduksi memberikan nilai terendah pada hari ke-7 dan hari ke-14. Nilai tekstur terendah terdapat pada pemberian larutan kanji 4% pada hari ke-7 dan hari ke-14 sedangkan untuk nilai tertinggi terdapat pada konsentrasi 2% pada penyimpanan hari ke-7 dan hari ke-14. Uji organoleptik terhadap mutu rasa setelah penyimpanan memberikan nilai kesukaan konsumen paling tinggi dengan konsentrasi larutan kaji 1% dengan lama penyimpanan 7 hari. Kata kunci: buah sawo,larutan kanji, penyimpanan  

scholarly journals PENGARUH PENAMBAHAN TEPUNG RUMPUT LAUT Eucheuma cottonii TERHADAP PEMBUATAN MASKER WAJAH

2020 ◽  
Vol 2 (1) ◽  
pp. 67-74
Author(s):  
Safriyanto S. Maruka ◽  
Nurfadilah
Keyword(s):  
Ph Value ◽  
National Standards ◽  
Drying Time ◽  
Free Radical Damage ◽  
Randomized Design ◽  
Significant Difference ◽  
Marine Products ◽  
Central Sulawesi ◽  
Eucheuma Cottonii

Face masks are cosmetics that used to brighten facial skin and protect against free radical damage while maintaining skin's youthfulness. Eucheuma cottonii seaweed is a seaweed that has useful content for the skin, including high antioxidant content, and could use as an essential ingredient in facial masks. The aim of this study to determine the effect of different ratios of seaweed addition to pH, time of drying, and organoleptic preparation, while the benefits of this research were as information material about the use of Eucheuma cottonii seaweed as a natural mask and IPTEK contribution to Central Sulawesi. The research carried out in August 2017 at the Basic Laboratory and the Laboratory of Applied Marine Products Processing Technology, Palu Polytechnic. This research used Randomized Group Desig for Organoleptic and Completely Randomized Design for pH and drying time, with 5 treatments each repeated 3 times, so there are 15 experimental units. The pH value of Eucheuma cottonii seaweed facial masks on each treatment showed that there was no significant difference in the pH value of 7.2 for each treatment. In contrast, for the dried treatment was the best, A5 treatment with a drying time of 20.6 minutes. The quality of Eucheuma cottonii seaweed based on each treatment that was by the applied standards, so the best concentration was on A5 treatment. The pH value, drying time, and organoleptic preparations in this study generally meet the quality standards of masks set by the Indonesian National Standards and supported by existing research results.

scholarly journals The formulation of white oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm) as natural flavoring and the quality test in temperature and drying time variations

2021 ◽  
Vol 922 (1) ◽  
pp. 012054
Author(s):  
S Sadli ◽  
S Saleha ◽  
D Fiana ◽  
M Misrahanum
Keyword(s):  
Low Temperatures ◽  
Pleurotus Ostreatus ◽  
Raw Material ◽  
Quality Test ◽  
Drying Time ◽  
Test Parameters ◽  
Time Variations ◽  
Oyster Mushrooms

Abstract The determination of the drying temperature and time depends to the characteristic of the mushrooms. The use of low temperatures causes the mushrooms to not fully ripen, if the temperature is too high the protein contained in the mushrooms can be denatured and drying too long will change the color of the mushrooms to brown and change its taste. Research on the processing of oyster mushrooms as a raw material for natural flavoring, it is carried out to determine the quality flavoring produced through a descriptive test of the test parameters, color, aroma, taste and texture by variations the temperature 60¼C and 70¼C in drying time 6, 7 and 8 hours. The results of descriptive test of the sixth color of the flavoring have an intensity of attractive colors are light brown; Descriptive taste test F1, F2 and F5 have the intensity of the taste is rather pleasant, the umami is weak while F3, F4 and F6 have taste is quite good, umami tastes; Descriptive test of the six flavoring textures has a good intensity and; Descriptive test of the sixth aroma of flavoring has a slightly fragrant aroma intensity, the aroma of the material is not too smelly. The conclusion of the research is that temperature and drying time do not affect quality of color, aroma and texture. However, they affect the taste where the temperature 60¼C for 8 hours and a temperature of 70¼C within 7 and 8 hours have enough delicious taste with tasteful umami.

scholarly journals Development of Black Pepper Rotary Drum Dryer System

2020 ◽  
Vol 12 (7) ◽  
Author(s):  
Ana Sakura Zainal Abidin ◽  
◽  
Mohamad Zulhatta Kifli ◽  
Annisa Jamali ◽  
Rasli Muslimen ◽  
...  
Keyword(s):  
Moisture Content ◽  
Heating Temperature ◽  
Chemical Properties ◽  
Practical Method ◽  
Black Pepper ◽  
Drying Time ◽  
Final Weight ◽  
Rotary Drum ◽  
Current Weight

Rotary drum dryer has been identified as hygienic and practical method to dry black pepper. The quality of black pepper is defined based on the chemical properties and moisture content. This research aims to develop a control system for black pepper rotary drum dryer. The dried pepper should meet the specific 12% moisture content while the heating temperature must be kept below 550C. The requirement of 12% moisture content is equivalent to 30% of the remaining weight of the pepper (final weight). The developed system uses Arduino Mega 2560 REV board as a microcontroller. A type K thermocouple with MAX6675 thermocouple amplifier and S-type load cells (TAS501) with HX711 load cell amplifier are used as input sensor to microcontroller. The system keeps measuring the current weight until it hit the targeted final weight. Two set of experiments that are using 500 g and 1500 g of pre-treated pepper were conducted to verify the system. As a result, the dryer was successful to work within the desired temperature and it stop operating just after the samples reached 12% of the moisture content. The finding has proven a shorten of drying time from 4 to 7 days when using the traditional method to the current 3 – 5 hours only when using the developed system. Hence, this is an improved method achieved to a quick drying of the black pepper.

scholarly journals PENGARUH PERBEDAAN BAHAN PENYAMAK TERHADAP KUALITAS KULIT IKAN PARI MONDOL (Himantura gerrardi) TERSAMAK The Effect of Different Tanning Materials towards Leather Quality of Tanned Mondol Stingray (Himantura gerrardi)

2016 ◽  
Vol 11 (2) ◽  
pp. 140
Author(s):  
Tika Kusmaryanti ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Tensile Strength ◽  
Moisture Content ◽  
Ph Value ◽  
Block Design ◽  
Shrinkage Temperature ◽  
Quality Requirements ◽  
Tear Strength ◽  
Randomized Block Design ◽  
Significant Difference

ABSTRAK   Usaha penyamakan kulit ikan Pari umumnya dilakukan oleh usaha kecil menengah dan hanya menggunakan metode aldehid dengan bahan samak formalin, Selain itu juga belum diketahui kualitas kulit ikan Pari Mondol tersamak yang menggunakan bahan samak krom. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan penggunaan jenis bahan penyamak terhadap kualitas fisik dan kimiawi kulit ikan Pari Mondol tersamak. Materi penelitian berupa kulit ikan Pari Mondol (Himantura gerrardi) dan bahan samak. Penelitian dilakukan dengan metode eksperimental laboratoris. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok dengan perlakuan bahan samak yang berbeda, yaitu formalin, krom, dan kombinasi. Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah kekuatan tarik, kemuluran, kekuatan sobek, ketebalan, suhu kerut, ketahanan bengkuk (bengkok), pH dan kadar air. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan bahan penyamak menyebabkan pengaruh nyata terhadap nilai kekuatan tarik, kekuatan sobek dan ketebalan tetapi tidak memberikan pengaruh nyata terhadap nilai pH, kadar air dan ketahanan bengkuk. Produk yang terbaik yaitu kulit ikan Pari Mondol yang disamak dengan bahan samak kombinasi antara krom dan mimosa, yang sebagian persyaratan mutunya sudah memenuhi persyaratan mutu kulit ikan Pari tersamak menurut SNI 06-6121-1999.   Kata kunci: Kualitas, kulit Ikan Pari, penyamak     ABSTRACT  Meanwhile the quality of Stingray tanned leather which using chrome tannin materials was not yet known. This research aims to determine the effect of different types used tannin materials towards physical and chemical quality of Stingray leather quality. The materials used in this research isStingray (Himantura gerrardi) skin and tannin materials. The study was conducted with laboratory experimental method. The experiments was designed according to the Randomized Block Design with different tanning materials (formalin, chrome, and chrome-combination). Each treatment was done with in triplicate. The quality variables that measured were tensile strength, elongation, tear strength, thickness, shrinkage temperature, bent resistance, pH and moisture content. Data were analyzed using Analysis of Variance. To find the difference between treatments, the data were tested with Honestly Significant Difference Test . The results showed that various of tannin materials gave significant effects to the values of tensile strength, tear strength and thickness however there was not any significant effect on bent resistance, moisture content and pH value. The best product were Stingray tanned leather with chrome-combination tannin material, which partially quality requirements has been comply with Stingray tanned leather quality requirements according to SNI. Keywords: Quality, stingray skin, tanning

scholarly journals Conservation of Alstroemeria cut flowers stored under refrigeration

2020 ◽  
Vol 43 ◽  
pp. e50016
Author(s):  
Vanessa Cury Galati ◽  
Ana Carolina Corrêa Muniz ◽  
João Emmauel Ribeiro Guimarães ◽  
Claudia Machado Fabrino Mattiuz ◽  
Ben Hur Mattiuz
Keyword(s):  
Storage Period ◽  
Postharvest Quality ◽  
Cut Flowers ◽  
Floral Longevity ◽  
Randomized Design ◽  
Significant Difference ◽  
Relative Water ◽  
Peroxidase Enzymes ◽  
Storage Temperatures

Alstroemeria flowers have shown great importance in the world trade of cut flowers due mainly to its beauty and wide variety of colors. However, the durability of its inflorescences is usually hampered by the rapid yellowing of the leaves, which impairs their decorative quality. Cut flowers require the use of technologies to improve postharvest quality and floral longevity. This research aimed to study the postharvest conservation of inflorescences of Alstroemeria cv. Ajax at different storage temperatures. Floral stems were placed in containers with distilled water and stored at four temperatures (4, 8, 12, and 22ºC) for 12 days. The following analyses were performed: fresh mass variation, respiratory activity, relative water content, soluble and reducing carbohydrate contents, polyphenol-oxidase and peroxidase enzymes, pigments (anthocyanin and carotenoids), and longevity. The experiment was conducted in a completely randomized design, the results were submitted to analysis of variance (ANOVA), and the effect of treatments submitted to F-test. Significant differences were compared using the least significant difference (LSD) at 95% confidence interval (p ≤ 0. 05). The temperatures of 8 and 12ºC were effective in maintaining the postharvest quality of inflorescences during storage period, as they remained turgid due to transpiration reduction caused by low temperatures, and longevity reaching 46 and 22 days, respectively.

Propionic acid-treated barley in the diets of bacon pigs

1975 ◽  
Vol 21 (3) ◽  
pp. 295-302 ◽  
Author(s):  
D. J. A. Cole ◽  
P. H. Brooks ◽  
P. R. English ◽  
R. M. Livingstone ◽  
J. R. Luscombe
Keyword(s):  
Moisture Content ◽  
Growth Performance ◽  
Propionic Acid ◽  
Significant Interaction ◽  
Feed Utilization ◽  
Carcass Quality ◽  
Linear Measurements ◽  
Moisture Contents ◽  
Significant Difference

SUMMARYGrowth performance and carcass quality (linear measurements) were studied in pigs grown from 25 to 90 kg on barley stored and prepared in different ways. Half the barley was dried to about 14% moisture content for storage and half was not dried but treated with 0·8% propionic acid. Each was given after hammer-milling (3·2 mm screen) or rolling. A total of 144 pigs was used at four centres.The performance and carcass quality of pigs given acid-treated barley were as good as those given dried barley. While feed utilization, expressed on the basis of air-dry feed, was poorer for pigs fed on acid-treated barley this difference disappeared when account was taken of the different moisture contents of the barley samples. Pigs fed on diets based on milled barley grew more quickly, had better feed utilization but greater fat measurements than pigs fed on rolled barley. There was a significant interaction between storage method and feed preparation (milling or rolling). Pigs given the acid-treated barley grew more quickly when it was in the milled form than when it was rolled, whereas for the dried barley there was a small, non-significant difference in favour of the rolled form.

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