scholarly journals Suplementasi Ekstrak Asam Kandis (Garcinia xanthochymus) dalam Air Minum terhadap Kadar Malondialdehid Kuning Telur dan Komposisi Kimia Daging dan Telur Puyuh

2021 ◽  
Vol 19 (1) ◽  
pp. 24-29
Author(s):  
W U Cahyani ◽  
A Darmawan ◽  
Dwi margi Suci
Keyword(s):  
Drinking Water ◽  
Moisture Content ◽  
Protein Content ◽  
Crude Protein ◽  
Egg Yolk ◽  
Fat Content ◽  
Crude Protein Content ◽  
Randomized Design ◽  
Garcinia Xanthochymus ◽  
Meat And Eggs

The purpose of this study was to evaluate the effect of supplementation of Garcinia xanthochymus extract in drinking water on the quail meat and eggs quality (fat content, protein content) and malondialdehyde (MDA) on egg yolk. This study used female quails (132 tails) aged 42 days, which were kept for 6 weeks, and then  divided into four groups treatments of drinking water, and 3 replications  each treatment.  The method used was a Completely Randomized Design (RAL) with P0 (control), P1 (pH 4), P2 (pH 3), P3 (pH 2). The variables observed were moisture content, crude fat content and crude protein content in quail meat and eggs but MDA only on yolk  eggs. The results showed a significantly  decreased (p<0.05) effect of Garcinia xanthochymus extract supplementation in drinking water on MDA levels of yolk quail eggs.  However  it had no significant effect  on moisture content, crude  fat content, and crude protein content in yolk quail eggs .  The treatments had significantly increased crude protein in meat. It  was concluded that giving extract of Garcinia Xanthochymus extract (kandis acid)  at pH 2 in drinking water decreased the MDA content  of quail egg yolks. Key words:        antioxidant,  Garcinia Xanthochymus, chemical compound of meat and egg, egg yolk MDA

scholarly journals Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria

2021 ◽  
Vol 9 (1) ◽  
pp. 15-20
Author(s):  
Fausat Adeola Abdulrahman ◽  
Emiade Sanmi
Keyword(s):  
Staphylococcus Aureus ◽  
Moisture Content ◽  
Protein Content ◽  
Crude Protein ◽  
Titratable Acidity ◽  
Fat Content ◽  
Ash Content ◽  
Crude Protein Content ◽  
Milk Samples ◽  
Total Titratable Acidity

The study aims at determining the physicochemical, proximate composition and the total viable count of Staphylococcus aureus in ‘Nono’ and yoghurt samples in Kaduna, Nigeria.Three hundred and eighty-four (384) fermented milk samples (Nono and yoghurt) were obtained from different selling points and were evaluated for the occurrence of S. aureus. The physicochemical and proximate analyses (pH, total titratable acidity, moisture content, ash content, protein content, and fat content) were determined. The results of the analyses showed that Nono had pH range of 3.56-3.61, total titratable acidity: 0.71-1.72, moisture content: 82.23-83.87%, ash content: 0.30-0.31%, crude protein content: 1.50-1.61%, crude fat content: 0.35-0.38 %. For yoghurt, the pH ranged from 3.76 -3.82, total titratable acidity: 1.10 -1.15, moisture content: 77.76-80.06%, ash content: 0.68- 0.70%, crude protein content: 3.40-3.45% and crude fat content: 1.76-1.79% from all the study areas. One hundred and four of the total samples were contaminated with S. aureus. Out of the 104 isolates of S. aureus that were isolated and identified, 88 were coagulase positive S.aureus. The Microgen Staph ID kit (Oxoid) was used to further confirm the characteristics of the 60 isolates of the coagulase positive S. aureus. The kit confirmed 43 isolates as S. aureus, the results indicated the presence of S. aureus in the milk samples which is of public health importance, as this can contribute to food-borne intoxication which can lead to food poisoning. There is a need for proper pasteurisation of raw milk to help eradicate S. aureus infection before human consumption.

The effect of fertilizers on the crude protein content and palatability of serrated tussock (Nassella trichotoma (Nees.) Hack.)

1961 ◽  
Vol 1 (2) ◽  
pp. 92
Author(s):  
MH Campbell ◽  
B Barkus
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Crude Protein ◽  
Crude Protein Content

The effect of sulphate of ammonia a d superphosphate on the crude protein and moisture content of burnt, cut, and unburnt serrated tussock, (Nassella trichotoma (Nees.) Hack.), has been noted. Superphosphate, either alone or with sulphate of ammonia, had no effect. Sulphate of ammonia, significantly increased the moisture content and crude protein content of the weed, and cattle selectively grazed areas treated with higher rates.

202. The composition of cheese rinds

1938 ◽  
Vol 9 (3) ◽  
pp. 342-346 ◽  
Author(s):  
W. L. Davies
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Crude Protein ◽  
Dry Matter ◽  
Visual Inspection ◽  
Acid Value ◽  
Crude Protein Content ◽  
Protein Breakdown ◽  
Long Period ◽  
Calcium And Phosphorus

Rinds from home-produced and Dominion Cheddar cheese contain from 15 to 20 % of moisture, but those from unripe cheese contain up to 27 %. Salt tends to diffuse into the interior of cheese while the rind is slowly drying, but the rate of diffusion is not quantitatively proportional to the moisture content, although closely approached in cheese requiring a long period of ripening.There is an appreciable loss of fat from the rind through absorption by the bandage. The fat has a high acid value and carries the characteristic taste of the rind.Rinds have a higher crude protein content than the interior of cheese; the extent of protein breakdown is less but can be correlated with that in the interior of the cheese.Rinds contain higher calcium and phosphorus contents in the dry matter and a higher Ca/P ratio than the interior of cheese.The fibre content of rinds is negligible. The content can be gauged from a visual inspection of a sample for portions of bandage.

scholarly journals Crude protein content in Urochloa cultivars (Syn. Brachiaria) in exclusive pasture system or consorciated with Macrotyloma axillare cv. Guatá

2019 ◽  
Vol 11 (2) ◽  
Author(s):  
Thiago Rossi Simões ◽  
Käthery Brennecke ◽  
Liandra Maria Abaker Bertipaglia ◽  
Luciana Gerdes
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Repeated Measures ◽  
Crude Protein ◽  
Crude Protein Content ◽  
Interaction Type ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Biological Nitrogen ◽  
Season Interaction

The objective of this study was to evaluate the crude protein content of Urochloa spp.cultivars (U. brizantha cv Marandu and U. decunbens cv. Basilisk), within a consortium systemwith Macrotyloma axillare cv Guatá. The experimental design was a completely randomized design,with four replications, in a factorial scheme (2 x 2), at which two types of grass (U. decumbensand U. brizantha) and two pasture types were studied (intercropped or exclusively fertilized with 60kg of nitrogen/ha) with repeated measures in time (samplings at two seasons of the year: February(summer) and August (winter)). Subsequently, samples were collected from a 2 m long PVC bar atfour points in each picket, and the forage cut close to the ground, with costal mowing coupled with0.5 m length hedge trimmer, each sample of 0.5 x 2.0 m, totalizing 1m2. The sampled material wasidentified, weighed and sent for analysis of crude protein to assess the contribution of leguminousin grass protein content. No significant differences were found when the type of grass versus type ofpasture interaction for the crude protein variable was met; however, significant differences were foundwhen evaluating the type of grass versus season interaction, at which the highest levels were foundwithin the month of February (summer), the same occurring for the interaction type of pasture versusseason of the year. It was concluded there were increases in crude protein content for U. decumbenscv. Basilisk and U. brizantha cv. Marandu when in consortium with M. axillare cv. Guatá in thesummer season.Keywords: Biological nitrogen. Forage. Forage quality. Leguminous.

Changes in Cyanogen and Nutrients of Para-Rubber(Hevea brasiliensis) Seeds during Storage and Drying

2011 ◽  
Vol 361-363 ◽  
pp. 781-784
Author(s):  
Fei Ran Li ◽  
Shi Sheng Liu
Keyword(s):  
Protein Content ◽  
Hevea Brasiliensis ◽  
Crude Protein ◽  
Fat Content ◽  
Drying Rate ◽  
Crude Protein Content ◽  
Rubber Seed ◽  
Post Harvest ◽  
Content Change

The changes in moisture, cyanogen, crude protein and fat content of para-rubber seed at post-harvest from 0 to 27 days in August and 0-48 days in November were studied. After a short storage, 3 days in August and 6 days in November, the cyanogen content reaches its peak 230-250 mg/100g dry wt, then it decreases during the whole storage. Results show that reducing the initial drying rate promote cyanogen removal. Cyanogen content reduces more effectively in proper storage and processing, while crude protein content and fat content change little during storage.

A note on the implantation of intensively-fed beef cattle with hexoestrol

1969 ◽  
Vol 11 (3) ◽  
pp. 419-422 ◽  
Author(s):  
A. Macdearmid ◽  
T. R. Preston
Keyword(s):  
Growth Rate ◽  
Beef Cattle ◽  
Protein Content ◽  
Conversion Efficiency ◽  
Crude Protein ◽  
Fat Content ◽  
Crude Protein Content ◽  
Feed Conversion ◽  
Feed Conversion Efficiency ◽  
Single Implant

SUMMARYIn the first of two experiments, steers which received a single implant of 60 mg hexoestrol grew 24% faster than non-implanted controls and 7% faster than steers given 30 mg. The growth rate of the steers given a single implant of 60 mg did not differ significantly from that of animals implanted twice with 30 mg or 5 times with 15 mg. In the second experiment, steers given 60 mg grew 23% faster than controls and their feed conversion efficiency was 13% better; the hexoestrol treatment resulted in a saving of 131 kg feed per animal. The tenth-rib joints of steers given 60 mg had a higher crude-protein content and lower fat content than those from non-implanted animals.

scholarly journals Physicochemical quality of low fat mayonnaise using whey protein concentrate

2022 ◽  
Vol 335 ◽  
pp. 00021
Author(s):  
Tri Umar Satriawan ◽  
Herly Evanuarini ◽  
Imam Thohari
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Whey Protein ◽  
Egg Yolk ◽  
Whey Protein Concentrate ◽  
Control Treatment ◽  
Protein Concentrate ◽  
Low Fat ◽  
Randomized Design ◽  
Total Oil

Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a low-fat mayonnaise using WPC based on pH, moisture content, viscosity, and protein content. The materials used are egg yolk, sunflower seed oil, vinegar, WPC, and other complementary materials. This study used a laboratory experiment with a completely randomized design with 4 treatments and 4 replications. The treatment using control treatment without additional use of WPC and treatments using WPC as much as 5%, 10%, and 15% of the total oil use. The variables measured were pH, moisture content, viscosity, and protein. The results showed that the use of WPC in mayonnaise gave significantly different on pH, moisture content, viscosity, and protein content. The conclusion of this research that the use of WPC as much as 15% produces the best low fat mayonnaise.

Effect of Processing Treatments on Proximate Composition of Pennisetum glaucum (Pearl millet)

2018 ◽  
Vol 55 (2) ◽  
pp. 209
Author(s):  
Aanchal Johari ◽  
Asha Kawatra
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Pearl Millet ◽  
Proximate Composition ◽  
Crude Protein ◽  
Pennisetum Glaucum ◽  
Nutritional Composition ◽  
Ash Content ◽  
Crude Protein Content ◽  
Standard Methods

In the present study effect of processing treatments viz. blanching and germination on the proximate composition of Pennisetum glaucum (pearl millet) was studied. Proximate composition was analysed by the standard methods determined according to Association of Official Analytical Chemists. Results indicated that moisture content increased significantly after processing treatments. Blanching resulted in non significant increase in ash content of pearl millet grains. The crude protein content of unprocessed pearl millet was 11.55%. The crude protein content of blanched pearl millet grains was 11.27%. Crude protein content of germinated grains was found to be 12.38% as in comparison to 11.55% in unprocessed and 11.27 in blanching treatment. Crude fat content of unprocessed (control), blanched and germinated pearl millet grains were 5.36, 5.09 and 4.55%, respectively. Fiber content increased significantly after blanching and germination processing treatments. Processing treatments not only effect the nutritional composition of pearl millet but also contribute towards enhancement of shelf life.

scholarly journals Phytase in diets with crude protein levels for commercial layers

2017 ◽  
Vol 39 (2) ◽  
pp. 163
Author(s):  
Adriana Aparecida Pereira ◽  
Otto Mack Junqueira ◽  
Dirceu Neutzling Griep Junior ◽  
Dorgival Morais de Lima Júnior ◽  
Sarah Sgavioli ◽  
...  
Keyword(s):  
Protein Content ◽  
Crude Protein ◽  
Egg Production ◽  
Egg Quality ◽  
Crude Protein Content ◽  
Feed Conversion ◽  
Egg Weight ◽  
Protein Levels ◽  
Randomized Design ◽  
And Performance

 The aim of this study was to evaluate the action of the phytase enzyme in diets formulated with variations in the crude protein content on performance and egg quality of commercial layers. A total of 336 commercial layers were housed at eight birds per cage in a 3 × 2 factorial arrangement with seven replicates. Treatments consisted of four crude-protein levels (17, 15, and 13%) and two enzyme levels (0 and 500 FTU kg-1 diet), distributed in a completely randomized design. Feed intake, egg production, feed conversion per dozen eggs and per kilogram, egg weight and mass, specific gravity, eggshell thickness, and Haugh unit were measured over five 28-day periods. The performance of commercial layers fed the diet containing 13% crude protein worsened, irrespective of phytase addition. However, at 15% crude protein, phytase inclusion did not affect feed conversion or egg weight. Inclusion of phytase leads to equal egg-quality and performance results at the dietary crude protein levels of 17 and 15%. The crude protein content of 13%, with or without phytase, is not recommended for the diet of brown-egg layers. 

scholarly journals PENGARUH VARIASI LAMA FERMENTASI TERHADAP KANDUNGAN PROTEIN PADA TAPE TALAS (Colocasia esculenta) SEBAGAI SUMBER BELAJAR BIOLOGI SMA KELAS XII PADA MATERI BIOTEKNOLOGI PENGOLAHAN BAHAN PANGAN

2015 ◽  
Vol 6 (1) ◽  
Author(s):  
Eka Baskara Prasetyajati Agus Sujarwanta
Keyword(s):  
Protein Content ◽  
Subject Matter ◽  
Time Variation ◽  
Crude Protein ◽  
Traditional Food ◽  
Test Results ◽  
Crude Protein Content ◽  
Fermentation Time ◽  
Randomized Design ◽  
Completely Randomized Design

Abstract: The purpose of this study was 1 ) to determine whether or not the effect of fermentation time variation of the protein produced on tape taro. 2 ) to determine variations in fermentation hours to obtain the highest protein content of the tape taro. The study design used was completely randomized design with 4 treatments and 5 replications. Parameters measured were crude protein content and organoleptic tape taro. The results showed that the fermentation time affect the protein content of the resulting tape taro, the highest protein content in treatment C (fermented 60 hours ) resulted in as much as 3.888 % protein. Based on the test results BNJ all treatments were significantly different with the exception of treatment B and D. Benefits in the manufacture of tape taro research are: the lecturer can be used as teaching materials practicum taro tape processing methods on the biology subject matter in the form of LKPS biotechnology, and science can contribute to the reader about alternative ways of processing of taro as a traditional food.

Sign in / Sign up

Export Citation Format

Share Document