scholarly journals Analisa Kualitas Madu Singkong (Gula Pereduksi, Kadar Air, dan Total Padatan Terlarut) Pasca Proses Pengolahan dengan Vacuum Cooling

2021 ◽  
Vol 9 (2) ◽  
pp. 110-114
Author(s):  
A. Lastriyanto ◽  
A. I. Aulia
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Cooling Process ◽  
Cooling Device ◽  
Physico Chemical ◽  
Vacuum Cooling ◽  
Chemical Content ◽  
Different Characteristics ◽  
Temperature Heating

Honey is a natural liquid that is commonly used as an addition to food or drinks and has properties thatare believed to increase endurance and cure various diseases. Honey has different characteristics basedon taste, aroma, color. This can not be separated from the physico-chemical content of honey. Highwater content in honey can reduce the shelf life of honey because it can cause fermentation by yeast.So, in this study, cassava honey was processed using a vacuum cooling device designed by Mr. AnangLastriyanto from Brawijaya University with the aim of seeing the effect of changes in honey quality onlow temperature heating with vacuum pressure to reduce the water content of honey. After processingwith a vacuum cooling device, the reducing sugar content, moisture content and total dissolved solidsin the cassava honey are tested to show the effect of using a vacuum cooling device. Real honey has areducing sugar content of 52.43% and after vacuum cooling it becomes 55.06%. The water content ofreal honey is 27.2% to 11.22 after the vacuum cooling process. The total dissolved solids of the originalhoney was 68.75% Brix to 79.5% Brix after vacuum cooling.

scholarly journals Pengaruh Lokasi Geografis dan Vegetasi terhadap Sifat Fisikokimia Madu dari Ciwidey dan Bogor

2020 ◽  
Vol 1 (2) ◽  
pp. 71
Author(s):  
Emanuela Rae Alodia ◽  
Anas Bunyamin ◽  
Efri Mardawati
Keyword(s):  
Physicochemical Properties ◽  
Water Content ◽  
Sugar Content ◽  
Geographical Location ◽  
B Value ◽  
Reducing Sugar ◽  
National Standard ◽  
Color Analysis ◽  
A Value ◽  
C Value

<p><em>Physicochemical properties are one of the parameters of honey quality that impacts the sales of honey as well as the economy condition of the society in Ciwidey and Bogor. The physicochemical properties of honey are significantly influenced by the origin of the honey, including its geographical location and vegetation. This study aims to determine the physicochemical properties between multiflora honey from Ciwidey and Bogor with different source of nectar where Ciwidey honey is dominated by calliandra nectar while Bogor honey is dominated by kapok nectar. Data were analyzed with descriptive and quantitative method using independent t test for data with normal distribution (water content and reducing sugar content). Data that were not normally distributed (color analysis and acidity value) were tested non-parametrically with the Mann Whitney-U. The results showed that Bogor honey has the better physicochemical properties and meets Indonesian National Standard (Standar Nasional Indonesia, SNI) 8664:2018, with a water content of 15.15% w/w, L* values of 35.26, a* value of 28.66, b* value of 59.46, c* value of 66.01, h* value of 64.27°, reducing sugar content of 78.78% and acidity value of 35.56 mL NaOH kg-1. Phytochemical screening showed positive results on alkaloid, flavonoid, phenol and tannin, and the results of GC-MS analysis showed three significant compounds which are hydroxymethylfurfural of 48.26%, levoglucosan of 13.58% and ammonium carbamate of 9.18%.</em></p>

scholarly journals THE EFFECT OF CHICKEN FEET GELATIN TO CHARACTERISTIC OF JELLY CANDY

2021 ◽  
Vol 18 (2) ◽  
pp. 87
Author(s):  
Miskiyah Miskiyah ◽  
Juniawati Juniawati ◽  
Nur Afni Oktafia ◽  
Siti Chairiyah Batubara
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Ash Content ◽  
Reducing Sugar ◽  
Sucrose Content ◽  
Test Results ◽  
Treatment Combination ◽  
Randomized Design ◽  
Completely Randomized Design

Jelly candy is a soft textured candy processed with hydrocolloid components such as gum, pectin, agar, starch, carrageenan, gelatin. These are used to modify the chewy texture. This study aimed was to determine the effect of the combination of chicken feet gelatin and agar on the quality of jelly candy. Processing of chicken feet gelatin jelly candy based on Caeccar et.al (2018) method by modification. The study used a completely randomized design (CRD) with one factor, five levels and three replications. The factors studied were the ratio of chicken feet gelatin and agar 80:20; 60:40; 40:60; 20:80; 0:100. Product quality characteristics observed in this study were water content, ash content, reducing sugar content, sucrose content, and organoleptic quality. The results showed that the combination of chicken feet gelatine and agar were significantly affected water, ash, reducing sucrose content. Jelly candy with a treatment combination of 80% chicken feet gelatine and 20% agar was the best treatment. The results of the analysis of the candy were water content of 11.02± 0.04%, ash content of 0.89± 0.00%, reducing sugar content of 10.83± 0.01%, sucrose content of 50.68± 0.28%. The organoleptic test results showed that chicken feet gelatine improved the texture and taste of jelly candy.

scholarly journals Physiological and biochemical changes in ‘Fuyu’ persimmon buds during dormancy

2022 ◽  
Vol 52 (1) ◽  
Author(s):  
Gabriely Pinto Pereira ◽  
Felipe Francisco ◽  
Aline José Maia ◽  
Renato Vasconcelos Botelho ◽  
Luiz Antonio Biasi ◽  
...  
Keyword(s):  
Water Content ◽  
Reducing Sugars ◽  
Respiratory Activity ◽  
Sugar Content ◽  
Reducing Sugar ◽  
Biochemical Changes ◽  
Guaiacol Peroxidase ◽  
Chilling Hours ◽  
Physiological And Biochemical ◽  
Low Activity

ABSTRACT: This study identified physiological and biochemical changes in ‘Fuyu’ persimmon buds during dormancy. Branches were collected between March and August 2015. Dormancy was evaluated by biological testing of isolated node cuttings at 25 °C and a photoperiod of 16 h. The variables analyzed were water content; reducing sugar content; respiratory activity; activity of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), guaiacol peroxidase (POD) and polyphenol oxidase (PPO) enzymes; hydrogen peroxide content (H2O2) and lipid peroxidation. At the end of March 2015, the plants were already dormant, and the leaves and fruits present indicated a paradormancy effect. Induction of endodormancy may have occurred in June 2015, when chilling hours (CH) below 7.2 °C and higher CH below 12 °C began to accumulate, which coincided with the period in which there was a decrease in water content and respiratory activity, an increase in reducing sugars, a decrease in SOD, CAT, APX and PPO and an increase in H2O2. After an accumulation of 553 CH below 12 °C, the budburst capacity increased, and the buds presented increased water content, decreased reducing sugars content, increased respiratory activity, low activity in SOD, CAT, APX and POD and high levels of H2O2.

scholarly journals Chemical Compounds Of Granulated Palm Sugar Made From Sap Of Nipa Palm (Nypa Fruticans Wurmb) Growing In Three Different Places

2016 ◽  
Vol 2 (1) ◽  
Author(s):  
Rosidah R Radam ◽  
Hj. Noor Mirad Sari ◽  
Hj. Lusyani Lusyani
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Chemical Compounds ◽  
Cane Sugar ◽  
Reducing Sugar ◽  
Potassium Content ◽  
National Standard ◽  
Sucrose Content ◽  
Palm Sugar ◽  
Nipa Palm

Production of granulated sugar from sap of nipa palms in South Kalimantan Province is a new innovation. <strong><em>The purpose</em></strong> of this study was to find out the chemical compounds contained in granulated sugar made from sap of nipa palms growing in 3 different places, which was expected to <strong><em>benefit</em></strong> wider community as a source of alternative sweetener. The chemical compound<strong><em> test</em></strong> of granulated nipa palm sugar was conducted at the Laboratory of Institute for Research and Standardization of Industry, Banjarbaru. Chemical <strong><em>parameters</em></strong> tested were water, sucrose, reducing sugar, fat, protein, phosphorus, and potassium content. <strong><em>The test results showed</em></strong> that the water content of granulated nipa palm sugar in treatment A<sub>1</sub>, A<sub>2</sub>, and A<sub>3</sub> was 3.69%, 4.04%, and 2.31%, respectively; the protein content 0.65%, 2.19%, and 1.10%; the fat content 0.27 %, 0.34 %, and 0.20 %; the reducing sugar content 2.39%, 0.51%, and 0.52%; the sucrose content 75.14%, 68.15%, and 88.46%; the phosphorus content 1.1342%, 1.1196%, and 1.138%; and the potassium content 1.60%, 1.40%, and 1.58%, respectively. The test parameters of granulated nipa palm sugar that met the Mandatory Indonesia National Standard (SNI) 01-3743-1995 were the water content of granulated sugar from sap of nipa palms growing in dry place (land), the reducing sugar content and sucrose content in all treatments. It can be concluded from the three required parameters that granulated nipa palm sugar is able to become the source of new sweetener in addition to block arenga palm sugar and crystal cane sugar for the community in South Kalimantan.

scholarly journals Characteristics of Jelly Candy made from Soybean Milk and Addition of Eggshell Powder

2020 ◽  
Vol 4 (1) ◽  
pp. 41-47
Author(s):  
Novelina Novelina ◽  
Tuty Anggraini ◽  
Lailita Nurrahmi Putri
Keyword(s):  
Water Content ◽  
Water Activity ◽  
Sugar Content ◽  
Gel Strength ◽  
Ash Content ◽  
Reducing Sugar ◽  
Plate Count ◽  
Soy Milk ◽  
Texture Modification ◽  
Chicken Eggshell

Jelly is a soft textured candy that is processed by the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin and others that are used for texture modification to produce a chewy product. The purpose of this study was to determine the appropriate addition of chicken eggshell powder to soy milk jelly candy characteristics and to determine panelist acceptance.  This study used a Completely Randomized Design (CRD) consisting of 5 treatments: the addition of chicken eggshell powder concentrations namely 0%, 0.2%, 0.4%, 0.6% and 0.8% of the total ingredients for the manufacture of jelly candy with 3 replications. Observations on soy milk jelly candies are pH, water content, ash content, reducing sugars, sucrose, calcium, protein, water activity (aw), gel strength, total plate count, and organoleptic tests. The results showed that the difference in the addition of chicken eggshell powder concentration to soymilk jelly candy significantly affected pH, water content, ash content, reducing sugar content, sucrose, calcium, and gel strength, but did not significantly affect protein and water activity (aw).   best results are soy milk jelly candy added with 0.8% chicken eggshells powder, with the highest calcium content of 0.51%, 15.46% moisture content, 1.32% ash content, 50.55% sucrose content, content reducing sugar 5.58%, protein content 2.93%, total plate rate 3.1 x 103 CFU / g, and gel strength 269.17 N / cm2.

scholarly journals HUBUNGAN ANTARA BEBERAPA KRITERIA KUALITAS DENGAN WARNA GULA AREN (Arenga pinnata Merr.)

2013 ◽  
Vol 13 (2) ◽  
pp. 86
Author(s):  
Chindy Kalengkongan ◽  
Julius Pontoh ◽  
Feti Fatimah
Keyword(s):  
Water Content ◽  
Correlation Coefficient ◽  
Color Index ◽  
Sugar Content ◽  
Quality Criteria ◽  
Reducing Sugar ◽  
Visual Color ◽  
Palm Sugar ◽  
The Relationship

HUBUNGAN ANTARA BEBERAPA KRITERIA KUALITAS DENGAN WARNA GULA AREN (Arenga pinnata Merr.)ABSTRAK Telah dilakukan penelitian yang bertujuan untuk mengetahui hubungan antara beberapa kriteria kualitas gula aren dengan warna gula aren. Indeks warna gula aren dengan metode ICUMSA bervariasi dari 16932,53 sampai 87286,91 IU. Terdapat hubungan antara pengamatan warna secara visual dengan indeks warna yang ditentukan  dengan metode ICUMSA dengan koefisien korelasi 0,821. Tidak terdapat hubungan antara kadar air dengan indeks warna gula aren. Terdapat hubungan antara pH dari gula dengan indeks warna dengan koefisien korelasi 0,771 dan terdapat hubungan antara kandungan gula reduksi dengan indeks warna dengan koefisien korelasi 0,884. Kata Kunci: Gula Aren, Warna Gula Aren, Kadar Air, pH, Gula Pereduksi CORRELATION BETWEEN SEVERAL QUALITY CRITERIA AND COLOR PALM SUGAR (Arenga pinnata Merr.) ABSTRACT Research has been conductedthat aims to determine the relationship between several quality criterias of palm sugar and the color of  palm sugar. Color index of palm sugar with ICUMSA method varies from 16932,53 to 87286,91 IU. There is a relationship between visual color with specified color index by ICUMSA method with a correlation coefficient by 0,821. There is no relationship between the water content and the color index of palm sugar. There is a relationship between pH of the sugar and the color index by values ​​0,771 and there is a relationship between reducing sugar content  and  the color index with a correlation coefficient of 0,884. Keywords: Palm Sugar, Color of Palm Sugar, Moisture, pH, reducing sugar

scholarly journals EFFECT OF AIR COOLING AND VACUUM COOLING STORAGE ON PROXIMATE CONTENT (WATER, pH, PROTEIN AND SUGAR) AND β-CAROTENE OF KABOCHA YELLOW PUMPKIN (Cucurbita maxima L.)

2017 ◽  
Vol 13 (2) ◽  
Author(s):  
Triana Kusumaningsih ◽  
Tri Martini ◽  
Lestari Okstafiyanti ◽  
Kartika Setia Rini
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Gravimetric Method ◽  
Air Cooling ◽  
Storage Process ◽  
Carotene Content ◽  
Validation Method ◽  
Vacuum Cooling ◽  
Water Ph ◽  
Β Carotene

<p align="center"><strong>ABSTRACT</strong></p><p>The aim of the research is to determine the effective storage technique between the air cooling and vacuum cooling technique during storage process (0, 4, 8 and 12 weeks) and to increase the shelf life of kabocha pumpkin. Parameters measured during storage process were β-carotene and proximate content (water, pH, protein and sugar). β-carotene content was analyzed by Spectrophotometer UV-VIS followed by validation method, water content by Gravimetric method, pH by pH meter, protein by Makro Kjehldal method, and sugar by Luff Schrool method.  </p><p>The validation method showed good result which is proved by linearity, accuracy, precission, LOD, LOQ, and recovery values were 0.988, 98.8%, 3.39-7.73%, 0.011 ppm, 0.016 ppm, and 112% respectively. During storage process, β-carotene content was greater decreased on air cooling storage. For proximate content showed that water content was greater decreased on vacuum cooling storage. pH and the protein content was decreased on  air cooling or vacuum cooling storage, but on air cooling was greater. Sugar content was increased during eight weeks and decreased on last week. From the result it can be seen that vacuum cooling storage was better technique for kabocha pumpkin.</p><p> </p><p>Keyword: <em>β</em>-carotene, air cooling, proximate, vacuum cooling</p><p> </p>

scholarly journals Pengaruh Suhu Dan Lama Pengeringan Terhadap Sifat Kimia Dan Organoleptik Sale Pisang Kapas (Musa Comiculata)

2017 ◽  
Vol 15 (1) ◽  
pp. 24
Author(s):  
Marwati Marwati ◽  
Yuliani Yuliani ◽  
Yulian Andriyani ◽  
Mentari Mentari
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Skin Color ◽  
Sugar Content ◽  
Chemical Properties ◽  
Sweet Taste ◽  
Ash Content ◽  
Reducing Sugar ◽  
Effect Of Temperature ◽  
Drying Time

Banana “kapas” is an original banana cultivar from Samarinda, with the characteristics at the time of mature is yellow fruit skin color, flesh color yellowish white and has a sweet taste. During this time the banana kapas has not been utilized properly. Based on the characteristics possessed by banana kapas can be processed into the processed products sale banana. This study aims to determine the effect of temperature and drying time on the chemical properties of sale of banana kapas produced, the level of panelist reception at organoleptic test and to get the time and temperature of the dryer that produces a quality banana sale based on chemical properties and organoleptic. The results showed that the temperature and duration of the dryer and its interactions had the significant effect on water content, ash content, vitamin C and reducing sugar content. Treatment with temperature 75oC and 21 hours drying time gave the best result with water content, ash content, vitamin C and reducing sugar are 32.80%, 1.13%, 60.65 mg/g and 16.08% respectively. For hedonic test, hedonic values of color, flavor, aroma and texture is like the hedonic quality of brown, sweet taste, rather banana flavored and hard texture.    

scholarly journals Physico-chemical properties of mixed jam from pineapple and sweet gourd

2018 ◽  
Vol 16 (2) ◽  
pp. 309-314
Author(s):  
MJ Ferdous ◽  
Md Abdul Alim
Keyword(s):  
Sugar Content ◽  
Chemical Properties ◽  
Storage Period ◽  
Reducing Sugar ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Keeping Quality ◽  
Pineapple Pulp ◽  
Quality And Shelf Life ◽  
Better Than

This study investigated the preparation of mixed jam from sweet gourd and pineapple. The proximate compositions of sweet gourd pulp were: moisture content 90.3%, ash 0.33%, sugar 3.24% and ascorbic acid 2.97 mg/100g. Pineapple pulp contained 74.6%moisture, 0.3%ash, 9.95% sugar and 78.79 mg/100 gascorbic acid. The keeping quality and shelf life of the prepared mixed jam were studied. For the case of mixed jam, the highest sugar content (62.54%) was in sample with 60% pineapple and 40% sweet gourd. Organoleptic test showed that overall acceptability of 60% pineapple +40% sweet gourds was better than that of other mixed jam. The highest score (8.0) was found from the sample with 60% pineapple + 40% sweet gourd, and the lowest score (6.0) was from the sample with 50% pineapple + 50% sweet gourd. During storage period, TSS, reducing sugar, non-reducing sugar and pH decreased for all cases. Fading of color was observed at 90 days of storage for some samples.J. Bangladesh Agril. Univ. 16(2): 309-314, August 2018

scholarly journals EFFECT OF AIR COOLING AND VACUUM COOLING STORAGE ON PROXIMATE CONTENT (WATER, pH, PROTEIN AND SUGAR) AND β-CAROTENE OF KABOCHA YELLOW PUMPKIN (Cucurbita maxima L.)

2017 ◽  
Vol 13 (2) ◽  
pp. 166
Author(s):  
Triana Kusumaningsih ◽  
Tri Martini ◽  
Lestari Okstafiyanti ◽  
Kartika Setia Rini
Keyword(s):  
Water Content ◽  
Sugar Content ◽  
Gravimetric Method ◽  
Air Cooling ◽  
Storage Process ◽  
Carotene Content ◽  
Validation Method ◽  
Vacuum Cooling ◽  
Water Ph ◽  
Β Carotene

<p align="center"><strong>ABSTRACT</strong></p><p>The aim of the research is to determine the effective storage technique between the air cooling and vacuum cooling technique during storage process (0, 4, 8 and 12 weeks) and to increase the shelf life of kabocha pumpkin. Parameters measured during storage process were β-carotene and proximate content (water, pH, protein and sugar). β-carotene content was analyzed by Spectrophotometer UV-VIS followed by validation method, water content by Gravimetric method, pH by pH meter, protein by Makro Kjehldal method, and sugar by Luff Schrool method.  </p><p>The validation method showed good result which is proved by linearity, accuracy, precission, LOD, LOQ, and recovery values were 0.988, 98.8%, 3.39-7.73%, 0.011 ppm, 0.016 ppm, and 112% respectively. During storage process, β-carotene content was greater decreased on air cooling storage. For proximate content showed that water content was greater decreased on vacuum cooling storage. pH and the protein content was decreased on  air cooling or vacuum cooling storage, but on air cooling was greater. Sugar content was increased during eight weeks and decreased on last week. From the result it can be seen that vacuum cooling storage was better technique for kabocha pumpkin.</p><p> </p><p>Keyword: <em>β</em>-carotene, air cooling, proximate, vacuum cooling</p><p> </p>

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