PREFERENSI PANELIS PADA TIGA KLON KENTANG TERHADAP KULTIVAR GRANOLA DAN ATLANTIK

2013 ◽  
Vol 14 (1) ◽  
Author(s):  
Anton Gunarto
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Analysis Of Variance ◽  
Starch Content ◽  
Potato Seed ◽  
Test Results ◽  
Seed Tubers ◽  
Texture Parameters ◽  
Cooking Shows ◽  
Different Levels

The research objective was to determine the preferences panel of three clones of potato seed tubers G1 namely A5, PAS3063, PAS3064 and Granola and Atlantic cultivars as comparison varieties, as well as to determine levels of starch, sugar and water content. Based on the results of Kruskal Wallis test for flavor and texture parameters on the tuberswere not significantly different cooking shows, while the aroma and color were significantly different between clones / cultivars. Panelists on the test results for the parameters of boiled tubers taste, texture, aroma and color looks significantly different between clones / cultivars. Analysis of variance was significantly different levels of tuber starch content, sugar contentand moisture content. Gerombol analysis based on the preferences panel of taste, texture, aroma and color in fried and boiled potatoes indicate that the resemblance is closer to A5 Granola with similarity percentage of more than 54.76% and Atlantic closer resemblance to the PAS3063 and PAS3064 with similarity percentage of more than 77.38% .

The effects of consolidating the soil beneath potato seed tubers and of inter-row grubbing on the growth and yield of the crop

1964 ◽  
Vol 62 (1) ◽  
pp. 55-57 ◽  
Author(s):  
J. L. Beveridge ◽  
F. Hanley ◽  
R. H. Jarvis
Keyword(s):  
Soil Moisture ◽  
Moisture Content ◽  
Soil Moisture Content ◽  
Total Weight ◽  
Growth And Yield ◽  
Potato Seed ◽  
Planting Time ◽  
Seed Tubers

1. Three experiments designed to investigate the effects of consolidation and aeration of soil beneath potato seed tubers before planting, and inter-row grubbing after planting, on the growth and yield of potatoes are described and the results discussed.2. Consolidation of furrows beneath seed tubers by tractor wheels at planting had no effect on total weight of ware-size tubers produced but increased the weight of mis-shapen waresize tubers. It is argued that this effect was related to soil moisture content and tilth at planting time.

scholarly journals Formulasi Sediaan Kombinasi Simplisia Daun Katuk, Daun Kelor, Dan Jahe Sebagai Minuman Instan

2021 ◽  
Vol 14 (1) ◽  
pp. 83
Author(s):  
W Wirasti ◽  
ST Rahmatullah ◽  
Ainun Muthoharoh
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Chemical Compounds ◽  
The Body ◽  
Test Results ◽  
The Third ◽  
Good Taste ◽  
Dosage Formulation

Daun Katuk, Daun Kelor dan Jahe merupakan bahan alam dari tanaman yang telah bayak dimanfaat kan oleh masyarakat. Daun Katuk telah diketahui berguna untuk melancarkan air susu ibu, daun Kelor mengandung senyawa-senyawa yang sanygat bermanfaat untuk meningkatkan gizi, sedangkan Jahe dengan kandungan senyawa kimianya terutama gingerol berguna untuk meningkatkan imunitas. Tujuan penelitian ini adalah memformulasi simplisia daun katuk, daun kelor dan jahe menjadi minuman instan yang dapat menyehatkan tubuh. Metode pembuatan simplisia dengan mengeringkan bahan basah di oven pada suhu 50oC dan metode formulasi ketiga simplisia dengan metode granulasi. Parameter penelitian yang digunakan adalah waktu larur, kadar air, warna, aroma, rasa, kemasan, dan khasiat. Hasil dari penelitian ini adalah waktu larut < 2 menit, kadar air simplisia daun katuk, daun kelor dan jahe berturut-turut adalah  3,5%, 3,5% dan 4%, sedangkan kadar air sediaan instannya sebesar 4%. Hasil Uji kesukaan terdiri dari warna hasil menarik, aromanya  harum, rasanya  enak, kemasan sangat menarik dan khasiat baik. Kesimpulan dari formulasi minuman instan  kombinasi daun katuk, daun kelor dan jahe memenuhi syarat SNI dan hasil uji kesukaan (uji hedonik) adalah suka, menarik dan berkhasiat..   Kata kunci; Daun Katuk, Daun Kelor, Jahe, minuman instan, suka   The Combination dosage Formulation of Saurapus Leaf Simplicia, Moringa Leaves, and Ginger as an Instan Drink Sauropus leaves, moringa leaves and ginger are natural ingredients from plants that have been used by many people.Sauropus leaves are known to be useful for breastfeeding, Moringa leaves contain compounds that are very useful for improving nutrition, while ginger with its chemical compounds, especially gingerol, is useful for increasing immunity. The purpose of this study was to formulate the simplicia of sauropus  leaves, moringa leaves and ginger into instant drinks that can nourish the body. The method for making simplicia is by drying the wet material in an oven at 50oC and the third formulation method for simplicia is the granulation method. The research parameters used were elusive time, moisture content, color, aroma, taste, packaging, and properties. The results of this study were the dissolving time < 2 minutes, the water content of the simplicia of sauropus leaves, moringa leaves and ginger were 3.5%, 3.5% and 4%, respectively, while the water content of the instant preparations was 4%. The favorite test results consist of attractive color results, fragrant aroma, good taste, very attractive packaging and good properties. The results of this study were the dissolving time <2 minutes, the water content of the simplicia of sauropus leaves, moringa leaves and ginger were 3.5%, 3.5% and 4%, respectively, while the water content of the instant preparations was 4%. The favorite test results consist of attractive color results, fragrant aroma, good taste, very attractive packaging and good properties. The conclusion from the formulation of instant drink combination of sauropus leaves, moringa leaves and ginger meets SNI requirements and the results of the hedonic test are liking, attractive and efficacious Keywords: Sauropus  leaves, moringa leaves, ginger, instant drinks, like

scholarly journals "Base Genep" Instant Spices Quality For Sale In East Denpasar

2020 ◽  
Vol 4 (2) ◽  
pp. 142-150
Author(s):  
Sofia nggoweng ◽  
Ni Made Ayu Suardani singapurwa ◽  
I Nyoman Rudianta
Keyword(s):  
Escherichia Coli ◽  
Moisture Content ◽  
Water Content ◽  
Ph Value ◽  
Descriptive Study ◽  
Experimental Methods ◽  
Plate Count ◽  
Test Results ◽  
Total Plate Count

Instant spices is a mixture of several spices that are young to be found in the market at an affordable price, and are usually used immediately as a cooking spice for certain foods. This study aims to determine the quality of the "Base Genep" instant spices sold in the East Denpasar Market. This research is a descriptive study using survey and experimental methods in the laboratory. The number of samples to be studied was 44 samples from 81 populations. The variables in the study were moisture content, pH, Escherichia coli, Total Plate Count (TPC) and mold. The results showed that from 44 samples of "Basa Genep" instant seasoning water content test results obtained were 21.62% - 23.707%, while the pH value of 44 samples of "Basa Genep" instant spice was obtained between 2.2-2.5 so that it meets the requirements.

KARAKTERISTIK KIMIA DAN UJI AKTIVITAS ANTIOKSIDAN RUMPUT LAUT (Sargassum sp.) YANG DIPEROLEH DARI KECAMATAN WANGI-WANGI DAN KECAMATAN WANGI-WANGI SELATAN KABUPATEN WAKATOBI

2021 ◽  
Vol 4 (1) ◽  
pp. 44
Author(s):  
La Ode Sarlin ◽  
Haslianti Haslianti ◽  
Sri Rejeki
Keyword(s):  
Antioxidant Activity ◽  
Moisture Content ◽  
Water Content ◽  
Descriptive Analysis ◽  
High Water ◽  
Carbohydrate Content ◽  
High Water Content ◽  
Test Results ◽  
A Value ◽  
Keywords Antioxidants

ABSTRACT         The aim of this study was to determine the proximate content (moisture content, carbohydrate content), phytochemicals (alkaloids, flavonoids, saponins, steroids, terpenoids) and antioxidants. This research used descriptive analysis. Proximate test results on Sargassum sp. P1 = 35.43% and P2 = 34.42% High water content is found in sample code P1, while carbohydrates P1 = 11.85. and P2 = 22.05. Phytochemical test of seaweed Sargassum sp. there are flavonoids, saponins, and terpenoids but there are no alkaloids and steroids. Antioxidant activity of seaweed Sargassum sp. P1 has a value of IC50 = 153.37 while the value of IC50 is at P2 = 162.32. Keywords: Antioxidants, Phytochemicals Sargassum sp, and Proximate.ABSTRAKTujuan penelitian ini untuk mengetahui karakterisasi kimia aktivitas antioksidan rumput laut Sargassum sp. yang diperoleh dari Kecamatan Wangi-Wangi dan Kecamatan Wangi-Wangi selatan Kabupaten Wakatobi.  Penelitian ini menggunakan analisis deskriptif. Hasil Uji proksimat pada rumput laut Sargassum sp. yaitu : P1 = 35,43% dan P2 = 34,42% Kadar air yang tinggi terdapat pada kode sampel P1, Sedangkan karbohidrat dengan kode sampel P1= 11,85. dan P2 = 22,05. Uji fitokimia rumput laut Sargassum sp. terdapat flavonoid, saponin dan terpenoid namun tidak terdapat alkaloid dan steroid. Aktivitas antioksidan rumput laut Sargassum sp. P1 memiliki nilai IC50 = 153,37, sedangkan nilai IC50 pada P2 = 162,32.Kata kunci: Antioksidan, Fitokimia Sargassum sp, dan Proksimat.

scholarly journals Pengaruh Lama Perendaman Dalam Larutan Natrium Metabisulfit Terhadap Karakteristik Tepung Labu Kuning

2019 ◽  
Vol 4 (3) ◽  
pp. 115-124
Author(s):  
Ulfa Reza ◽  
Bambang Sukarno Putra ◽  
Diswandi Nurba
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Test Data ◽  
Test Score ◽  
Starch Content ◽  
Sodium Metabisulfite ◽  
Soaking Time ◽  
Average Value ◽  
Organoleptic Test ◽  
Value Of Water

Abstrak. Tujuan penelitian ini adalah untuk mengetahui karakteristik tepung labu kuning.   Parameter penelitian meliputi rendemen, kadar air, derajat keasaman (pH), kadar pati, uji organoleptik hedonik warna dan aroma. Data di analisa menggunakan ANOVA dan  excel. Hasil penelitian menunjukkan  nilai rata-rata rendemen tepung labu kuning tertinggi terdapat pada perlakuan 0 menit yaitu 11,33%, nilai rata-rata kadar air tepung labu kuning tertinggi terdapat pada perlakuan 60 menit yaitu 9,33%, nilai rata-rata derajat keasaman (pH) tertinggi terdapat pada perlakuan 0 menit yaitu 6,79,  nilai rata-rata kadar pati tertinggi terdapat pada perlakuan 40 menit yaitu 72,95%, nilai rata-rata uji organoleptik hedonik warna tertinggi terdapat pada perlakuan 60 menit yaitu 4,20 dengan skor 4 (suka), nilai rata-rata uji organoleptik hedonik aroma tertinggi terdapat pada perlakuan 0 menit yaitu 3,71 dengan skor 4 (suka).The Effect of soaking time in sodium metabisulfite solution on the characteristics of pumpkin Abstract. The purpose of this study was to determine the characteristics of pumpkin flour. The research parameters included yield, moisture content, acidity (pH), starch content, hedonic organoleptic color and aroma test. Data was analyzed using ANOVA and Excel. The results showed that the highest yield of pumpkin flour was at 0 minutes treatment which was 11.33%, the highest average value of water content of pumpkin flour was at 40 minutes treatment which was 9.33%, the average value of acidity degree (pH) is highest in 0 minute treatment, which is 6,793, the highest average value of starch is found in 40 minutes treatment which is 72.95%, the highest average hedonic organoleptic test value is found in 60 minutes treatment which is 4,20 with a score 4 (likes),  the highest average hedonic organoleptic test score was found at 0 minutes treatment which was 3.71 with a score 4 (likes).

scholarly journals Exudate coloring test suitability for assessing the viability of coffee seeds ( Coffea arabica L.)

2016 ◽  
Vol 38 (3) ◽  
pp. 212-218 ◽  
Author(s):  
Paulo César Hilst ◽  
Denise Cunha Fernandes dos Santos Dias ◽  
Guilherme Fontes Valory Gama ◽  
Joyce de Oliveira Araújo
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Coffea Arabica ◽  
Test Results ◽  
Germination Test ◽  
Paper Towel ◽  
Coffea Arabica L ◽  
Water Contents

Abstract: The exudate coloring test has been promising in order to quickly evaluate the quality of coffee seeds. The objective of the research was to adjust the coloring exudate test for coffee seeds and to evaluate the influence of the water content of seeds and of the imbibition period on the test results. Seeds from five lots of 'Catuaí 44' were used, with the following water contents: 30%, 20% and 12%. For the exudate coloring test, the parchment and silver skin (spermoderm) from the seeds were removed. Then, the seeds were distributed on a paper towel, moistened with water, and kept in a germinator at 25 °C for 24, 48, 72, 96 and 120 h. Four classes of coloring intensity were established: absence of color (A), light (L), medium (M) and strong (S) intensities, assigning the values 0, 3, 5 and 10 for each class, respectively. The Viability Index (VI) was calculated by the equation VI=100-(0xA)-(3xL)-(5xM)-(10xS). The exudate coloring test may be recommended to estimate the viability of coffee seeds, providing results correlated to the germination test. The best results were obtained for the seeds with 12% moisture content imbibed for 72, 96 and 120 h and seeds with 30% moisture content after 72 and 120 h of imbibition.

scholarly journals PENGUJIAN KUALITAS KAYU LAPIS UNTUK KONTRUKSI BANGUNAN YANG BEREDAR DI PASARAN KOTA BENGKALIS

2016 ◽  
Vol 11 (2) ◽  
pp. 76-87
Author(s):  
Sonia Somadona ◽  
Evi Sribudiani ◽  
Tuti Arlita
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Surface Quality ◽  
Thickness Swell ◽  
Test Results ◽  
Class A ◽  
Composite Product

Plywood is a composite product in form of an artificial board made of veneer sheets that were bonded together with an arrangement of perpendicular intersection. The quality of plywood circulating in Bengkalis City market was examined onits quality of the surface, inside and back space, moisture content and the thickness of its swell . The examination on the quality of plywood for construction of buildings circulating in Bengkalis City Market was using the standard of SNI 01-5008.2-1999. The test results of 4 plywood trademarks circulating in the market of Bengkalis City on its surface quality was showing that the product as known as Arwana and Tunas trademarks were belong to C class, Fortune that has quality B class, and OFR was on A class quality. While the quality inside of plywood of brand mark as Arwana, Tunas and Fortune were including to class A quality (overlap defect), but those 2 natural and technical defects is not including to SNI requirement criterias (slit and length), OFR trademark plywood’s inside quality was included into A classon its natural and technical defect criteria. Further, the quality of plywood’s back space of those 4 trademarks circulating in Bengkalis City were included into the standard SNI 01-5008.2-1999. The examintaion of moisture content in accordance to SNI 01-5008.2-1999 standard showed that Fortune and OFR trademark were fulfilling the requirement standard of 14%, while Arwana and Tunas were having higher water content (≥ 20%). At last, the thickness swell of all trademarks were in conformity with the SNI 01-5008.2-1999, in which reqiuring its thickness of 12%.

scholarly journals Effect of different moisture content and triaxial test methods on shear strength characteristics of loess

2019 ◽  
Vol 92 ◽  
pp. 07007 ◽  
Author(s):  
Yong Wang ◽  
Wanli Xie ◽  
Guohong Gao
Keyword(s):  
Shear Strength ◽  
Moisture Content ◽  
Water Content ◽  
Triaxial Test ◽  
Confining Pressure ◽  
Test Methods ◽  
Dominant Factor ◽  
Test Results ◽  
Strength Parameters ◽  
Deformation Parameters

This paper discussed the effect of moisture content on shear strength of loess during different confining pressure firstly. The variation law of deformation parameters, i.e. shear strength and secant modulus is analysed in detail. The results show that moisture content is the dominant factor of shear strength of Loess, with the increase of water content, the strength parameters levelled down, and there is a linear relationship between them to a certain extent. Compared with confining pressure, the effect of water content on shear strength is more obvious. In addition, triaxial test under different drainage conditions were carried out, namely, consolidated drained(CD) test and consolidated undrained(CU) test. Results indicate that the shear damage characteristics are similar during the two test methods.

scholarly journals PERUBAHAN TEKSTUR KERUPUK UDANG MENGGUNAKAN PASIR KALI DAN PASIR GUNUNG SEBAGAI MEDIA PENGHANTAR PANAS PADA PROSES PENYANGRAIAN

2019 ◽  
Vol 5 (1) ◽  
pp. 56
Author(s):  
Sudirman Rachim ◽  
Jamaluddin Jamaluddin ◽  
Kadirman Kadirman
Keyword(s):  
Heat Transfer ◽  
Moisture Content ◽  
Water Content ◽  
Starch Content ◽  
Heating Wall ◽  
River Sand ◽  
Roasting Process ◽  
Conductive Media

The texture of the food consists of smooth and rough, liquid and solid, hard and soft. Texture greatly affects the image or taste of food that can be felt with pressure and movement of receptors in the mouth. One of the types of food that depends on texture is crackers. The purpose of this study was to determine the changes in texture of crackers using sand kali and mountain sand as heat conductive media for roasting by using temperatures of 120 OC, 140 OC and 160 OC and various  variations of time ie 10, 15, 20 and 25 seconds. The parameters measured are the value of cracker hardness and cracker water content. The results showed that river sand kali and mountain sand can change the texture of crackers through roasting, because of the heat transfer from the heating wall in the sand so that it affects the moisture content and starch content in roasted crackers, in the roasting process, the temperature affects the texture of the crackers produced where good  temperature id use is 140 OC for kali  sand times and 160  OC for mountain sand with a time of 20 and 25 seconds.

scholarly journals Uji Kelayakan Minyak Biji Ketapang sebagai Bahan Isolasi Cair Transformator

DIELEKTRIKA ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 21
Author(s):  
I Made Ari Nrartha ◽  
Julia Kamilatin ◽  
Warindi Warindi
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Seed Oil ◽  
Power Transformer ◽  
Environmentally Friendly ◽  
Electrical Equipment ◽  
Transformer Oil ◽  
Test Results ◽  
Insulating Material ◽  
Over Time

The transformer is an electrical equipment that functions to change the voltage of alternating current from one level to another. Inside the transformer, especially the power transformer, there is transformer oil which functions as a coolant which transmits heat to the fins of the transformer as well as an arc extinguisher in case of sparks in the transformer windings. Transformer oil is generally obtained from petroleum which is decreasing over time and is less environmentally friendly so that other alternatives are needed to overcome it. This research on the feasibility of ketapang seed oil as a liquid transformer insulating material is intended to determine the feasibility of ketapang seed oil based on the permitted used transformer oil specifications (SPLN 49-1: 1982 and IEC 60296: 2012). This test is carried out by several types of tests, namely testing the moisture content, density, viscosity, and testing the oil breakdown stress. From the test results, it was obtained that the water content of ketapang seed oil was 10 mg/kg, the density value was 0,921 gram/cm3, the viscosity value was 14,665 cSt and the breakdown stress value was 68,9 kV. From these results, based on the new transformer liquid insulating oil specifications, ketapang seed oil still does not meet the standards seen from the density value of the oil.

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