scholarly journals IMPLEMENTATION OF PEKASAM NEW INNOVATIVE PRODUCT TECHNOLOGY IN PENUKAL ABAB DISTRICT LEMATANG ILIR DISTRICT

2020 ◽  
Vol 3 (2) ◽  
pp. 123-129
Author(s):  
Wenni Tania Defriyanti
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Test Method ◽  
Test Results ◽  
Fish Products ◽  
Food Standard ◽  
Processed Products ◽  
Bacteria And Fungi ◽  
The Many

Fish is one of the sources of animal protein that many people consume because it is relatively easy to obtain and the price is affordable. Because of the many fish there are, so we need a way to preserve them. One way that has been done is by developing fish processed products. The purpose of developing processed fish products is to process river / freshwater fish into long-lasting processed products, and to find out the types of good packaging for the shelf life of processed fish products. Sampling was carried out in Air Itam Village, PALI Regency, on the SMEs that make stir-fry and non-stir-fry pekasam. The method used is a laboratory test method to determine microbiological tests (Total Plate Figures), and determination of pH. From the test results it can be seen that stir-fried pekasam is not suitable for direct consumption with a shelf life of more than 5 days if stored at room temperature when viewed from the number of bacteria and fungi that have passed the standard food standard, but if it is reprocessed before consumption (sauteed) it may still be feasible because some bacteria and fungi that can't stand the heat will die. Saute Pekasam is not suitable for consumption with a shelf life of more than 5 days if stored at room temperature (because the sample is tested after 5 days of manufacture, the sample is not tested on Day 0 to Day 5, which may still be fit for consumption before day 5 ). In order to produce processed fish products in the form of durable pekasam, the process of making pekasam can be done hygienically so that it can inhibit the growth of bacteria and fungi.

scholarly journals KAJIAN KARAKTERISTIK OBJEKTIF DAN SUBJEKTIF TUAK AREN (Arenga pinnata) BERDASARKAN LAMA WAKTU PENYIMPANAN

2017 ◽  
Vol 5 (1) ◽  
Author(s):  
Dhyana Putri
Keyword(s):  
Room Temperature ◽  
Storage Time ◽  
Fermentation Process ◽  
Test Method ◽  
Acceptance Test ◽  
Total Acid ◽  
Titration Method ◽  
Organoleptic Test ◽  
Palm Juice

Palm tuak is one of the traditional drink that is usually consumed by majority people in Bali. Tuak palm is produced from fermented palm juice. The fermentation process makes sucrose contained in palm juice will turn into alcohol and continues to acetic acid. The aim of this research is to know the characteristic objective and subjective palm tuak (Arenga pinnata) based on the storage time. The method in this research was quasi experiment design. The samples of palm tuak were stored at room temperature (24-30°C) on the first day to fifth day. This research was conducted by measuring characteristics objective and subjective at palm tuak, determination of ethanol's concentration by gas chromatography (GC), determination of the pH by pH stick, determination of total acid by titration method, and organoleptic test by acceptance test method. The results showed that the ethanol content obtained during time storage of first to fifth day are 8,1512%, 8,234%, 9,117%, 10,6214%, dan 11,615% respectively. The pH was determined is 4. While total acid obtained during time storage of first to fifth day are 0,321%, 0,421%, 0,433%, 0,472%, dan 0,480%. The result of organoleptic test palm tuak showed that palm tuak that were stored on the first day are the most preferred among the others in terms of taste, color, and aroma.

Preliminary Studies on Weathering of Chlordane Residues

1965 ◽  
Vol 48 (5) ◽  
pp. 952-954
Author(s):  
Alfred D Thruston
Keyword(s):  
Gas Chromatography ◽  
Quantitative Determination ◽  
Plant Extracts ◽  
Room Temperature ◽  
Agricultural Products ◽  
Qualitative And Quantitative ◽  
Chromatographic Peaks ◽  
The Many ◽  
Ppm Level

Abstract The qualitative and quantitative determination of chlordane residues on raw agricultural products has been best achieved by gas chromatography techniques. While good recoveries (90–100% at the 0.1 ppm level) have been obtained from plant extracts with added standard chlordane, weathered chlordane residues show changes in number and size of gas chromatographic peaks. Chlordane at the 50 µg level, when exposed to the air at room temperature over a period of time, showed progressive decomposition and loss of the many components that make up chlordane.

scholarly journals Determination of Ca3(PO4)2 in Bone China by Microwave Digestion-ICP-AES

2021 ◽  
Vol 245 ◽  
pp. 03088
Author(s):  
Zheng-gen Huang ◽  
He-ying Yi ◽  
Tao Wang ◽  
Lian-ying An ◽  
Xiao-bin Zhao
Keyword(s):  
Detection Limit ◽  
Tricalcium Phosphate ◽  
Microwave Digestion ◽  
Test Method ◽  
National Standard ◽  
Good Precision ◽  
Test Results ◽  
Established Method ◽  
Bone China

The establishment of a microwave digestion method with the advantages of simple operation and complete digestion to process samples has shown that, high sensitivity, wide linear dynamic range, good precision, fast analysis speed and many other advantages of ICP-AES technology for rapid determination of tricalcium phosphate in bone china. Through the use of different P2O5 content of phosphate rock and kaolin national standard material configuration standard working solution for matrix matching to eliminate matrix interference, the microwave digestion sample processing condition selection, coexisting ion interference, method precision, accuracy, and detection limit tests were carried out. The results showed that the detection limit of the newly established method for tricalcium phosphate is 0.011mg.L-1; the HCl-HNO3-HF-H2O2 mixed acid decomposition system dissolves the best samples; the interference of the test results through the matrix matching coexisting ion pair is small; The relative standard deviation (RSD) is 1.08%~4.64%, and the recovery rate of standard addition is 92.4%~107.9%. The established method has high accuracy and precision; the bone china samples are analyzed and compared with the conventional digestion national standard method The t test method is used to prove that the two methods are not significantly different from the test results.

scholarly journals Validation of Rock Testing Methods in Determination of Apparent Density

2018 ◽  
Vol 66 ◽  
pp. 02003
Author(s):  
Joanna Hydzik-Wiśniewska ◽  
Sebastian Olesiak
Keyword(s):  
Research Methods ◽  
Apparent Density ◽  
Test Method ◽  
Systematic Evaluation ◽  
Test Results ◽  
Factors Affecting ◽  
Testing Procedures ◽  
Precision Evaluation ◽  
Mathematical Formulas

Research on the physical properties of rock materials and aggregates used for construction should be based on standardized methods. Whereas scientific research is focused more on the development of new methods, testing and evaluation of new properties, etc. In case of own testing procedures and standardized but modified methods, they should be validated before being put into use. Validation is the confirmation of the ability to designate that method and tests its usefulness. In order to investigate the method's possibilities, the following assessment methods can be used: calibration or precision evaluation using reference standards or reference materials, systematic evaluation of factors affecting the result, resistance of the test method to variability of controlled parameters, comparison of test results obtained by various methods, inter-laboratory comparisons, and uncertainty of measurement. The paper presents mathematical formulas allowing to evaluate the precision of research methods and the consistency of results, which are the basis for validation of research methods. In the practical part of the article, own method of apparent density testing, was validated based on the analysis of repeatability, internal laboratory reproducibility and between laboratory reproducibility.

scholarly journals Application of Liquid Smoke from Coconut Shell in Tandipang (Dussumeiria Acutta) Smoked Fish To Extend Shelf Life

2020 ◽  
Vol 12 (2) ◽  
pp. 315
Author(s):  
Dyah Ayu Rakhmayeni ◽  
Tatty Yuniarti ◽  
Sukarno Sukarno
Keyword(s):  
Activation Energy ◽  
Shelf Life ◽  
Room Temperature ◽  
Plate Count ◽  
Fish Products ◽  
Smoked Fish ◽  
Liquid Smoke ◽  
Quality Degradation ◽  
Total Plate Count ◽  
Different Temperatures

Highlightaw on smoked tandipang fish analyzed.Peroxide value on smoked tandipang fish analyzed.TPC on smoked tandipang fish analyzed.The shelf life of liquid smoked tandipangfish stored at 27o C was obtained the value of t = 23.2 in units of weeks or 5.8 months of storage.AbstractFumigation using liquid smoke produces smoked fish products with a smoky flavor character and can increase shelf life. The research objective was to determine the shelf life of the tandipang fish which was processed using liquid smoking. The test was carried out by storing smoked fish in an incubator at different temperatures 30 °C, 40 °C, and 50 °C with three replications for 5 weeks (35 days). The samples prepared at each temperature were kept in an incubator for five weeks. The parameters tested for estimating shelf life are using the test data aW (activity water), peroxide number, and TPC (total plate count). The three parameters are selected by one parameter to calculate the shelf life of liquid smoked tandipang fish which is considered to greatly affect the quality degradation during storage. The aw parameter is used to determine the shelf life because it has a high R2 value with an activation energy of 86972.75 J / mol.K. Estimation of shelf life of liquid cured fish at room temperature using aw parameter is 23.2 weeks or 5.8 months.

scholarly journals Analisis Masa Simpan Jenang Labu Siam Berpotensi Sebagai Produk Oleh-Oleh Baru

2020 ◽  
Vol 9 (2) ◽  
pp. 218
Author(s):  
Putri Yanesya ◽  
Betti Janusari ◽  
Zenna Azerine Kalista ◽  
Dini Junita
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Room Temperature ◽  
Microbiological Quality ◽  
Edible Coating ◽  
Chemical Quality ◽  
Physical Chemical ◽  
Microbiological Parameters ◽  
Processed Products

Jenang, or what is often called dodol, slab, or gelamai, includes dense, chewy, half-processed products. Jenang, which was innovated from chayote, has a relatively short shelf life, which is only able to survive 3-5 days at room temperature (27ºC). Therefore, a good packaging is needed that can extend the shelf life of one of them is edible coating, which is the packaging of edible materials. Edible coating is one of the efforts that can be done to maintain the quality of a food. The purpose of this study was to determine the quality and estimation of chayote with and without edible jenang based on physical, chemical, and microbiological parameters. In this study using the analysis of water content, peroxide numbers, and total microbes and using the edible dip method. From the research it can be seen that the chayote jenang based on physical quality in edible samples can maintain the water content so that the texture remains elastic compared to without edible until the 15th day. Based on the chemical quality in jenang squash with edible, oxidation only occurred after storage on the 22nd day. Microbiological quality in the conjoined pumpkin jenang coated with edible or without edible was overgrown with a total amount of yeast mold ≥300,000 Cfu / g.

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