Pengaruh Konsetrasi Carboxymethylcellulose (CMC) dan Gula Stevia terhadap Karakter Sirup Buah Tin (Ficus carica, L)

Processing figs into food and beverage products will increase the attractiveness to consume this nutrient-rich fruit. One of them is by processing it into syrup. The purpose of this study is to (1) Knowing the effect of the stevia sugar concentration on the physical and chemical characteristics of fig syrup; (2) Knowing the effect of the carboxymethylcellulose (CMC) concentration on the physical and chemical characteristics of fig syrup. The experimental design used in this study was a completely randomized design (CRD) factorial pattern with two treatment factors, namely the concentration of stevia sugar (A) with four types of treatment levels, A1 = 0% (100% sucrose); A2 = 1%; A3 = 2%; A4 = 3%. Concentration of CMC (B) with three types of treatment, B1 = CMC 0%; B2 = CMC 0.25%; B3 = CMC 0.5%. Each treatment was repeated twice to obtain 4 x 3 x 2 = 24 experimental units. The results show the brightest color produced by 100% sucrose with CMC 0% which is equal to 36.24 (L). The highest sugar content was produced in syrup with the addition of stevia 3% and CMC 0% which amounted to 34.46%. The highest viscosity is produced in syrup with the addition of 100% sucrose and CMC 0.5% which is equal to 365.2 cP.)

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Characterization of white-fleshed peach cultivars grown in the ‘Zona da Mata’ area of Minas Gerais State, Brazil

Comunicata Scientiae ◽

10.14295/cs.v7i1.781 ◽

2016 ◽

Vol 7 (1) ◽

pp. 149 ◽

Cited By ~ 4

Author(s):

Danielle Fabíola Pereira da Silva ◽

Rosana Gonçalves Pires Matias ◽

José Osmar Da Costa e Silva ◽

Alejandro Hurtado Salazar ◽

Claudio Horst Bruckner

Keyword(s):

Soluble Solids ◽

Chemical Characteristics ◽

Subtropical Climate ◽

Peach Fruit ◽

Physical And Chemical Characteristics ◽

Randomized Design ◽

Minas Gerais State ◽

Completely Randomized Design ◽

Physical And Chemical

There are few information on the physical and chemical characteristics of peach fruit in subtropical climate regions and the majority of the studies were developed in the southern region of Brazil. In this study, physical and chemical characteristics of 12 white-fleshed peach cultivars (Cristal, Cristal Tacoari, Colibri, Delicioso Precoce, Jóia 1, Jóia 2, Jóia 4, Marli, Okinawa, Pérola de Itaquera, Premier and Tropical) were evaluated. The cultivars were planted in the experimental orchard of the Federal University of Viçosa (UFV), Viçosa – MG, Brazil. The experiment was conducted during the 2011 harvest season, in a completely randomized design with 12 treatments (cultivars), three replications and 10 fruits per plot. The cultivars Delicioso Precoce and Marli showed, in general, higher mass and fruit diameter. Fruits of cultivars Jóia 2 and Tropical presented higher firmness. Cultivar Tropical stood out with better balance between acidity and soluble solids and higher vitamin C and carotenoids contents.

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PENGARUH WAKTU PERENDAMAN DALAM LARUTAN ASAM ASETAT (CH3COOH) TERHADAP KARAKTERISTIK FISIK DAN KIMIA GELATIN CEKER AYAM

ZOOTEC ◽

10.35792/zot.37.2.2017.16063 ◽

2017 ◽

Vol 37 (2) ◽

pp. 268 ◽

Cited By ~ 1

Author(s):

Ratna C. Rares ◽

Meity Sompie ◽

Arie Dp. Mirah ◽

Jerry A.D. Kalele

Keyword(s):

Acetic Acid ◽

Acid Solution ◽

Acetic Acid Solution ◽

Chemical Characteristics ◽

Curing Time ◽

Soaking Time ◽

Physical And Chemical Characteristics ◽

Randomized Design ◽

Completely Randomized Design ◽

Physical And Chemical

ABSTRACTTHE EFFECT OF SOAKING TIME IN ACETIC ACID SOLUTION ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF CHICKEN CLAW GELATIN. This study was conducted to determine the effect of soaking time in acetic acid solution(CH3COOH) on physical and chemical characteristics of chicken claw gelatin. This study used Completely Randomized Design (CRD) the reatments were soaking time (12, 24, 36 and 48 hours) and four replicates of treatment. The result showed that the curing time had no significant effect (P> 0,05) to the gel strength and viscositas of gelatin, but it had significant effect (P<0,05) on rendemen and water content of gelatin. It was concluded that the chicken claw gelatin produced from soaking time 36 hours had the best physical and chemical characteristics. Key words: Acetic acid, Gelatin, Chicken claw

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Alterações físico-químicas de geleias de melão e acerola durante o armazenamento

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i3.3495 ◽

2015 ◽

Vol 10 (3) ◽

pp. 18 ◽

Cited By ~ 2

Author(s):

C. A. Paiva ◽

E. M. M. Aroucha ◽

R. M. A. Ferreira ◽

N. O. Araújo ◽

P. S. L. Silva

Keyword(s):

Storage Time ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Chemical Characteristics ◽

Randomized Design ◽

Physico Chemical ◽

Completely Randomized Design ◽

Pulp Processing ◽

Physical And Chemical

O processamento de polpa e a fabricação de geleias são produtos de interesse para a região nordeste do Brasil. A baixa precipitação e os altos índices de luminosidade anuais, associado ao desenvolvimento da irrigação localizada na região, atraíram grandes empresas nacionais e internacionais para a produção de variados tipos de frutos, incluindo a acerola e o melão. O objetivo do presente trabalho foi avaliar as características físico-químicas de geleia simples e mista (50% de melão e 50% de acerola) de melão e acerola, por ocasião do preparo e após o armazenamento por 30 dias. Utilizou-se o delineamento inteiramente casualizado. O tempo de armazenamento aumentou o teor de sólidos solúveis (SS) e o pH, mas reduziu a acidez titulável e o teor de ácido ascórbico das geleias. A geleia de melão apresentou o maior teor de SS após o armazenamento. E a geleia de acerola obteve valores superiores de pH, acidez titulável e vitamina C, nas duas épocas de análise. Já a geleia mista apresentou pH igual à geleia de melão, mas quanto às demais características situou-se entre às geleias simples.Physical and chemical characteristics of acerola and melon jellies during storageAbstract: The pulp processing and the manufacture of jellies are products of interest to the northeastern region of Brazil. The low rainfall and high rates of annual luminosity associated with the development of drip irrigation in the region, attracted large national and international companies for the production of various kinds of fruits, including acerola and melon. The objective of this study was to evaluate the physico-chemical characteristics of single and mixed jelly (50% of melon and 50% acerola) of melon and acerola, on the occasion of preparation and after storage for 30 days. We used a completely randomized design. The storage time increased the soluble solids (SS) and pH, but reduced titratable acidity and ascorbic acid content from jelly. The melon jelly had the highest SS content after storage. And acerola jelly obtained higher values of pH, titratable acidity and vitamin C, in two periods of analysis. However the mixed jelly showed pH seems to jelly melon, but to the other features it was between the simple jelly.

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KARAKTERISTIK FISIK DAN KIMIA PATI GANYONG DAN GADUNG TERMODIFIKASI METODE IKATAN SILANG Physical and Chemical Characteristics of Canna edulis Kerr and Dioscorea hispida Dennst Modified Starch with Cross Linking Method

Jurnal Agritech ◽

10.22146/agritech.9337 ◽

2015 ◽

Vol 35 (03) ◽

pp. 273 ◽

Cited By ~ 1

Author(s):

Budi Santoso ◽

Filli Pratama ◽

Basuni Hamzah ◽

Rindit Pambayun

Keyword(s):

Starch Granule ◽

Amylose Content ◽

Starch Content ◽

Cross Linking ◽

Chemical Characteristics ◽

Modified Starch ◽

Second Stage ◽

Physical And Chemical Characteristics ◽

Randomized Design ◽

Physical And Chemical

The research aimed to know physical and chemical characteristics of Canna edulis Kerr and Dioscorea hispida Dennst unmodified and modified starch with cross-linking method. This research was divided into two stages. The first stage of the research was characterization of starch from Canna edulis Kerr and Dioscorea hispida Dennst and the second stage of the research was processing of modified starch from Canna edulis Kerr and Dioscorea hispida Dennst through crosslinking by using POCl at the concentration of 0.04%(v/v), 0.08%(v/v), dan 0.12%(v/v). There was no specific researchdesign for the first stage of the research. The collected data was tabulated. The research design for the second stage was non factorial completely randomized design with five replications. The results showed that C. edulis contained starch content (41.35%) and D. hispida (38.80%). C. edulis starch had amylose content (17.59%) and D. hispida starch 8.92%. The modification of C. edulis starch contained of phosphate (15.74 ppm) and D. hispida 9.54 ppm. The starch granule was found in C. edulis (20-50 μm) and starch granule was in D. hispida (4.23 to 4.52 μm). The physical and chemical characteristics of modified C. edulis and D. hispida starch were not similar to the unmodified starch. The amylose andstarch contents in the modified starch was reduced, on the other hand, the phosphate content was increased, whereas the granule size was unchanged.3Keywords: Canna edulis Kerr, cross-linking, Dioscorea hispida Dennst, phosphate, starch ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik fisik dan kimia pati ganyong dan gadung sebelum dan setelah dimodifikasi dengan menggunakan metode ikatan silang (cross linking). Penelitian ini terdiri atas dua tahap. Tahap pertama adalah karakterisasi pati dari umbi ganyong dan umbi gadung. Tahap kedua pembuatan pati termodifikasidari pati ganyong dan gadung melalui ikatan silang dengan menggunakan POCl pada konsentrasi 0,04% (v/v);0,08% (vv); dan 0,12% (v/v). Rancangan penelitian tahap pertama menggunakan tabulasi dan tahap kedua rancangan acak lengkap non faktorial dengan lima kali ulangan. Hasil penelitian menunjukkan bahwa kadar pati umbi ganyongsebesar 41,35% dan 38,80% untuk pati umbi gadung. Kadar amilosa pati ganyong 17,59% dan pati gadung 8,92%. Pati ganyong modifikasi mengandung fosfat sebesar 15,74 ppm sedangkan pati gadung 9,54 ppm. Ukuran granula pati ganyong berkisar 20-50 μm dan pati gadung 4,32-4,25 μm. Kadar pati dan amilosa umbi ganyong dan gadung setelahdimodifikasi mengalami penurunan secara signifikan dengan semakin tinggi konsentrasi POCl 3 sedangkan kadar fosfat, derajat substitusi, dan kadar HCN untuk pati gadung mengalami penurunan.Kata kunci: Fosfat, ganyong, gadung, ikatan silang, pati 3,

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Karakteristik Sosis dengan Fortifikasi β-Caroten dari Labu Kuning (Cucurbita moschata) (Sausage Characteristics as Affected by β-Caroten Fortification of Pumpkin (Cucurbita moschata))

Buletin Peternakan ◽

10.21059/buletinpeternak.v33i2.124 ◽

2012 ◽

Vol 33 (2) ◽

pp. 111

Author(s):

Agus Hadi Prayitno ◽

Firdha Miskiyah ◽

Afina Viyunnur Rachmawati ◽

Tombak Mahesa Baghaskoro ◽

Bekti Putra Gunawan ◽

...

Keyword(s):

Ph Value ◽

Physical Characteristics ◽

Sensory Characteristics ◽

Chemical Characteristics ◽

Cucurbita Moschata ◽

Physical Chemical ◽

Randomized Design ◽

Completely Randomized Design ◽

Physical And Chemical ◽

Water Holding

The objectives of the experiment were to evaluate physical, chemical, and sensory characteristics of sausage by using fortification with β-caroten of pumpkin. There were five treatments of fortification with β-caroten of pumpkin as the filler substitutions on sausage processing. The treatments were: 0% (control), 25, 50, 75, and 100% of the filler. There were five replications in each treatment. The data of physical and chemical characteristics from the completely randomized design were analysed by analysis of variance. The data of sensory characteristics were analysed by the analysis of non parametric test of Hedonic Kruskal-Wallis. The results showed that sausage fortified with β-caroten of pumpkin as the filler substitutions up to 100% level on sausage processing affected significantly (P<0.01) on physical characteristics of sausage (decreased water-holding capacity, increased tenderness and it did not affect pH value of sausage), chemical characteristics of sausage (decreased moisture, increased protein, fiber, β-caroten, and it did not affect the fat content of sausage), and sensory characteristics of sausage (increased taste, decreased color, aroma, texture, touchness, and acceptability of sausage).(Key words: Sausage, Pumpkin, β-caroten, Physical characteristics, Chemical, Sensory)

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Comparative Transcriptomic Analysis of Two Cucumis Melo Var. Saccharinus Germplasms Differing in Fruit Physical and Chemical Characteristics

10.21203/rs.3.rs-1109979/v1 ◽

2021 ◽

Author(s):

Renfan Liang ◽

Yicheng Su ◽

Xiaojuan Qin ◽

Zhongkui Gao ◽

Zhixin Fu ◽

...

Keyword(s):

Cell Wall ◽

Fruit Development ◽

Cucumis Melo ◽

Molecular Mechanisms ◽

Sugar Content ◽

Soluble Sugar ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Cell Wall Biogenesis ◽

Physical And Chemical

Abstract Background: Hami melon (Cucumis melo var. saccharinus) is a popular fruit in China noted for its excellent taste, which is largely determined by its physical and chemical characteristics, including flesh texture, sugar content, aroma, and nutrient composition. However, the mechanisms through which the associated with these characteristics are regulated have not yet been sufficiently determined. In this study, we monitored changes in the fruits of two germplasms differing in physical and chemical characteristics throughout the period of fruit development. Results: Ripe fruit of the bred variety ‘Guimi’ had significantly higher soluble sugar contents than the fruit of the common variety ‘Yaolong’, whereas differences in fruit shape and color between these two germplasms were observed during the course of development. Comparative transcriptome analysis, conducted to identify regulators and pathways underlying the observed differences at corresponding stages of development, revealed a higher number of differentially expressed genes (DEGs) in Guimi than in Yaolong. Moreover, most of the DEGs detected during early fruit development of Guimi were associated with cell wall biogenesis. Temporal analysis of the identified DEGs revealed similar trends in the enrichment of downregulated genes in both germplasms, although there were certain differences in the enrichment trends of upregulated genes. Further analyses revealed trends in the differential changes of multiple genes involved in cell wall biogenesis and sugar metabolism during fruit ripening.Conclusions: We were thus able to identify a number of genes associated with the ripening of Hami melon, which will accordingly provide novel insights into the molecular mechanisms underlying the development of fruit characteristics in these melons.

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ANALISIS KANDUNGAN KIMIA BUAH TERONG BELANDA (Cyphomandra betacea) SETELAH DIOLAH MENJADI MINUMAN RINGAN

Jurnal Pendidikan Teknologi Pertanian ◽

10.26858/jptp.v5i0.8555 ◽

2019 ◽

Vol 5 ◽

pp. 21

Author(s):

Anna Suzanna ◽

Mohammad Wijaya ◽

Ratnawaty Fadilah

Keyword(s):

Experimental Design ◽

Chemical Analysis ◽

Vitamin C ◽

Ph Value ◽

Sugar Content ◽

Soft Drinks ◽

Total Sugar ◽

Randomized Design ◽

Chemical Content ◽

Completely Randomized Design

The purpose of this study was to determine changes in the chemical content of the Dutch eggplant (C. betacea) after being processed into soft drinks. The experimental design used was a Completely Randomized Design (CRD) consisting of the concentration of addition of granulated sugar, namely: 0% (Control), 10%, 20% and 30%. The parameters observed in this study were chemical analysis (total sugar, fiber, vitamin C, anthocyanin, pH value) and organoleptic value of soft drinks. The results showed that sugar use affected changes in total sugar, fiber, vitamin C, anthocyanin and the pH value of soft drinks. Likewise the likes or acceptance of the panelists. The best treatment in terms of chemical and organoleptic tests, soft drinks with additional sugar content of 20% with total sugar 5.12%, crude fiber 0.16%, vitamin C 0.0223%, anthocyanin 47.52% and pH 5.67% , aroma value 7.3, taste value 7.5 and color value 5.05.

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Anthracnose intensity and physical and chemical characteristics of ‘Prata anã’ banana under different nitrogen doses

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452019050 ◽

2019 ◽

Vol 41 (5) ◽

Author(s):

Viviane Alves Freitas ◽

Martielle Batista Fernandes ◽

Edson Hiydu Mizobutsi ◽

Gisele Polete Mizobutsi ◽

Regina Cássia Ferreira Ribeiro ◽

...

Keyword(s):

Reducing Sugars ◽

Sugar Content ◽

Fruit Trees ◽

Soluble Solids ◽

Banana Peel ◽

Chemical Characteristics ◽

Fruit Peel ◽

Physical And Chemical Characteristics ◽

N Dose ◽

Physical And Chemical

Abstract The balanced supply of nitrogen to fruit trees leads to higher fruit quality and reduced incidence of diseases. The aim of this study was to evaluate anthracnose intensity and the physical and chemical characteristics of ‘Prata Anã’ banana under different nitrogen doses. Regarding anthracnose intensity, N doses of 150, 200, 250, 400 and 600 kg ha-1 were used. The Area Under the Incidence Progress (AUIPC) and Severity Curves (AUSPC) were evaluated. The physical and chemical characteristics were: fruit and pulp mass; soluble solids; starch; total, reducing and non-reducing sugars; coloration and nutrient concentration in peel, evaluated every three days for 15 days. Plants fertilized with N doses of 200, 250 and 400 kg.ha-1 had lower AUIPC values and the application of 250 kg.ha-1 reduced AUSPC in fruits inoculated with C. musae. N, P and K increased in banana peel, fruit and pulp mass, soluble solids, starch, total sugars, reducing sugars, with increasing N doses. There was no difference in the contents of micronutrients in fruit peel. N dose of 600 kg.ha-1 reduced the shelf life of fruits and provided higher sugar content and higher disease severity.

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PENGARUH LAMA PENGADUKAN DAN KONSENTRASI STPP TERHADAP KARAKTERISTIK PATI SUWEG (Amorphophallus campanulatus) TERMODIFIKASI IKATAN SILANG

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v14i2.51984 ◽

2021 ◽

Vol 14 (2) ◽

pp. 108

Author(s):

Agus Setiyoko ◽

Fety Andrianing Yuliani

Keyword(s):

Sodium Tripolyphosphate ◽

Amylose Content ◽

Statistical Tests ◽

Block Design ◽

Chemical Characteristics ◽

Physical And Chemical Characteristics ◽

Randomized Block Design ◽

Randomized Design ◽

Stirring Time ◽

Physical And Chemical

This study aimed to find out the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on physical and chemical characteristics of the produced suweg starch. A factorial completely randomized design (CRD) was used in this study. The study was conducted using 2 treatment factors, namely the addition of Sodium Tripolyphosphate (STPP) concentrations in 1% and 2% level and stirring time for 30 minutes and 60 minutes. The research method use 2 factorial Randomized Block Design (RBD). The data obtained was performed by ANOVA statistical tests and if the result significantly different it would be followed by the Duncan Multiple Range Test at a 5% confidence level. The results showed the effect of the combination of Sodium Tripolyphosphate (STPP) and stirring time on the physical and chemical characteristics of the resulting suweg starch compared to the control suweg starch in the form of an increase in the value of brightness, amylopectin content and solubility, while the value of redness (a*), yellowness (b*), water content, amylose content, and swelling power decreased

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SEEDLINGS OF TREE SPECIES PRODUCED IN SUBSTRATES BASED ON ORGANIC COMPOSTS

FLORESTA ◽

10.5380/rf.v51i2.69047 ◽

2021 ◽

Vol 51 (2) ◽

pp. 371

Author(s):

Oclizio Medeiros das Chagas Silva ◽

Marileydy Martínez Hernández ◽

Rodolfo Soares de Almeida ◽

Ramon Pittizer Moreira ◽

Paulo Sérgio dos Santos Leles ◽

...

Keyword(s):

Qualitative Analysis ◽

Tree Species ◽

Chemical Characteristics ◽

Eucalyptus Urophylla ◽

Substrate Composition ◽

Coffee Husk ◽

Randomized Design ◽

Completely Randomized Design ◽

Physical And Chemical

The quality of the seedling produced is directly related to substrate composition, so it is essential to select constituents with adequate characteristics. The objective of this study was to evaluate Eucalyptus urophylla, Peltophorum dubium and Eremanthus erythropappus seedlings and to relate the physical and chemical characteristics of the formulated substrates to their quality. For each species, an experiment was carried out in a completely randomized design (CRD), consisting of five treatments, five replicates, and plots composed of 20 seedlings. In order to evaluate the quality of the seedlings, the biometric variables were measured and, as a qualitative analysis, the ease to remove the seedlings from the tubes (ERT) and root aggregation to the substrate (AGGR) were evaluated. Seedlings produced in the substrates formulated with alternative constituents showed higher values when compared to seedlings produced with commercial substrate, for most of the analyzed variables. Coffee husk can be applied in the production of seedlings of P. dubium and E. urophylla. For the formation of E. erythropappus seedlings, none of the formulations tested are recommended.

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