scholarly journals SIFAT FUNGSIONAL DAN FISIKO KIMIA DEDAK PADI TERSTABILISASI GELOMBANG MIKRO SELAMA PENYIMPANAN (The Functional and Physicochemical Properties of Stabilized Rice Bran with Microwave During Storage)

2018 ◽  
Vol 6 (1) ◽  
pp. 100-113
Author(s):  
I Wayan Sweca Yasa ◽  
Agustono Prarudiyanto ◽  
Soegeng Prasetyo
Keyword(s):  
Physicochemical Properties ◽  
Microwave Heating ◽  
Rice Bran ◽  
Water Adsorption ◽  
Foam Stability ◽  
B Value ◽  
Oil Absorption ◽  
A Value ◽  
Oil Adsorption ◽  
Rice Milling

Rice bran is a by-product of rice milling industry, which contains considerable amount of protein, fat, carbohydrate and minerals. The aim of this study was to investigate the change of functional and physochemical properties of stabilised rice bran with microwave during storage. In this study, functional and physicochemical properties (including water and oil adsorption, emulsion capasity, foam stability and colour characteristics of rice bran obtain from heating (with microwave and without heating), packaging (with vaccum and without vaccum) and storing the rice bran for 0, 2, 4, 6, 8, 10, and 12 weeks on ambient temprature. The results showed that interaction between heating, packaging and the length of storage had affect on water adsorption, but did not have affect on oil absorption, emulsion and foam capasity of rice bran. The L and a value of rice bran was effected by the interaction between heating, packaging and the length of storage, however the b value, and Hue of rice bran was not effected. The rice bran with 3.42 ± 0.08% (g/g) which obtained from microwave heating, vaccum packaging and stored for 12 weeks had the highest amount of water adsorption. Oil adsorption capasity ranged from 6.73 ± 0.11% to 9.5 ± 0.48% for rice bran with microwave heating, vaccum packaging and 12 weeks of storage. The highest L and a value rice bran that was obtained from heating with microwave and without vaccum packaging was 76.02 ± 1.33 and 3.90 ± 0.04, respectively. The b value of rice bran ranged from 21.0 ± 0 to 22.80 ± 0.32 and Hue ranged from 80 ± 0.23 to 82.6 ± 0.37. Keywords:  rice bran, microwave, packaging, storage, vaccum   ABSTRAK   Dedak padi merupakan hasil sampingan industri penggilingan padi, yang banyak mengandung protein, lemak, karbohidrat dan mineral. Penelitian ini bertujuan untuk mengetahui perubahan sifat fungsional dan fisikokimia dedak padi yang distabilisasi dengan gelombang mikro selama penyimpanan. Sifat fungsional dan fisikokimia dedak padi yang ditelaah meliputi daya serap air dan minyak, kapasitas emulsi, kapasitas buih dan karakteristik warna dedak padi yang diperoleh dengan pemanasan gelombang mikro dan tanpa pemanasan, dikemas vakum dan tanpa vakum, dan disimpan selama 0, 2, 4, 6, 8, 10 dan 12 minggu pada suhu kamar. Hasil penelitian ini menunjukkan bahwa interaksi antara pemanasan, pengemasan dan lama penyimpanan berpengaruh terhadap daya serap air, namun tidak berpengaruh terhadap daya serap minyak, kapasitas emulsi dan kapasitas buih dedak padi. Nilai L dan a dedak padi dipengaruhi oleh interaksi antara pemanasan, pengemasan dan lama penyimpanan, namun nilai b dan Hue dedak padi tidak terpengaruh. Daya serap air dedak padi sebesar 3,42 ± 0,08% (g/g) yang diperoleh dari pemanasan gelombang mikro dan pengemasan vakum serta disimpan selama 12 minggu merupakan yang tertinggi. Daya serap minyak dedak padi berkisar antara 6,73 ± 0,11% sampai dengan 9,5 ± 0,48%. Nilai L dan a tertinggi dedak padi diperoleh dari perlakuan pemanasan dengan gelombang mikro dan pengemasan tanpa vakum, yaitu berturut-turut sebesar 76,02 ± 1,33 sampai dengan 3,90 ± 0,04. Nilai b dedak padi yang dipanaskan dengan gelombang mikro dengan pengemasan vakum dan tanpa vakum berkisar antara 21,0 ± 0 hingga 22,80 ± 0,32, sedangkan Hue dedak padi berkisar antara 80 ± 0,23 hingga 82,6 ± 0,37. Kata kunci: dedak padi, gelombang mikro, pengemasan, penyimpanan, vakum

scholarly journals The effect of enriched cyclopoid copepods on the coloration and feeding rate of Betta splendens

2021 ◽  
Vol 869 (1) ◽  
pp. 012007
Author(s):  
A Yuslan ◽  
N Nasir ◽  
H Suhaimi ◽  
A Arshad ◽  
N W Rasdi
Keyword(s):  
Rice Bran ◽  
Feeding Rate ◽  
Effective Means ◽  
B Value ◽  
Proximate Analysis ◽  
Betta Splendens ◽  
A Value ◽  
Wide Range ◽  
Significant Difference ◽  
L Value

Abstract Copepods with a wide range of sizes, species, and nutritional compositions are preferred as live food for rearing of Betta splendens larvae. This research focuses on evaluating the efficiency of copepod enrichment diets in improving the coloration and feeding rate of B. splendens. Copepod were enriched with Chlorella sp. (T1), capsicum (T2), mixed vegetable (carrot + spinach), (T3), yeast (T4) and rice bran (T5) in 24 hours prior the feeding tests. As a result, proximate analysis of enriched-copepods showed that T1 (70.88±0.41) has highest protein content and T5 (22.01±0.59) has the highest lipid content. The specific growth rate and survival rate of B. splendens was highest in the treatment T1 (2.56±0.07%; 91.11±1.92%) and followed closely by T3 (2.49±0.51%; 85.55±8.39%). Feeding rate, T3 (70.08±3.88%) presented highest rate compared to other treatments. The different enrichment diets used were significantly impact the coloration test on body of L* value (P=0.001, P<0.05), T3 (66.11±3.60) appeared darker in color in contrast to others. As for a* value, the coloration was not impacted with the use of different enrichment on copepods (P=0.158, P>0.05) was detected for T1 (2.84±0.73) that gave a redder shade than other treatments did. T3 (2.40±0.30) exerted a more yellowish shade than the rest for b* value with a significant difference (P=0.015, P<0.05). The current study demonstrates that, rice bran, capsicum and mixed vegetable enrichment (carrot and spinach) have the potential to be an effective means of increasing B. splendens coloring and feeding rate. This potential diet can be further used as a substitution to artificial foods in producing sustainable culture of ornamental fish in the aquaculture industry.

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 potential source for composite flours as food ingredient from local grown crops

Food Research ◽  
2020 ◽  
Vol 4 (S2) ◽  
pp. 24-30
Author(s):  
N. Zainol ◽  
S. Subramanian ◽  
A.S. Adnan ◽  
N.H. Zulkifli ◽  
A.A.M. Zain ◽  
...  
Keyword(s):  
Heavy Metal ◽  
Physicochemical Properties ◽  
Water Absorption ◽  
Foam Stability ◽  
Absorption Capacity ◽  
Composite Flour ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Composite Flours ◽  
Tapioca Flour

The market of composite flour is growing as consumer nowadays choosing a healthy diet as personal preference. The suitability of the composite flour for use as intermediate or finish food ingredients highly depends on its physicochemical properties and its nutritional value. In this study, four types of local fruit crops (particularly their seeds) namely rambutan, cempedak, durian and nangka were dried and ground into powder form. The physicochemical properties such as bulk density, pH, water absorption capacity (WAC), oil absorption capacity (OAC), foam stability (FS), foam capacity (FC) as well as gelatinization properties of these composite flour were studied. Mineral content and heavy metal analytes were also determined. Results for bulk density from the least to the higher amount was 0.54±0.00 g/mL, 0.57±0.00 g/mL, 0.58±0.01 g/mL, 0.66±0.00 g/mL , 0.70±0.00 g/mL and 0.72±0.00 g/mL for rambutan flour, cempedak flour, tapioca flour, nangka flour, wheat flour and durian flour, respectively. Both cempedak flour and nangka flour showed the lowest pH value (5.72±0.01, 5.73±0.00), followed by rambutan flour and durian flour (6.67±0.00, 6.90±0.00) which similar to that tapioca flour and wheat flour (6.65±0.1, 6.08±0.0), respectively. Rambutan flour, cempedak flour and wheat flours showed the highest value in% of foam stability meanwhile these composite flours showed the lowest value in% of foam capacity. Results for water absorption capacity (WAC) and oil absorption capacity (OAC) in a range of 6% to 42% and 8% to 12% respectively, however, durian flour obtained the highest value for WAC while the value for OAC was the lowest. All of the composite flour possesses gelling properties at 13% concentration except for cempedak flour which completely gels at 20% of concentration. Rambutan flour showed the highest mineral analyte particularly in Zinc (107.19±0.17) and Copper (14.22±0.27) followed by nangka flour [Zinc (64.20±0.32) and Copper (10.40±0.12)] and durian flour [Zinc (52.38±0.42) and Copper (7.97±0.05)]. Level of heavy metal toxicity was under risk for all types of composite flour.

Physicochemical properties of rice bran after ball milling

2021 ◽  
Author(s):  
Yawen Cao ◽  
Jianwei Zhao ◽  
Yaoqi Tian ◽  
Zhengyu Jin ◽  
Xueming Xu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Ball Milling ◽  
Rice Bran

Polishing conditions in rice milling differentially affect the physicochemical properties of waxy, low- and high-amylose rice starch

2021 ◽  
Vol 99 ◽  
pp. 103183
Author(s):  
Zekun Xu ◽  
Yijuan Xu ◽  
Xiaojing Chen ◽  
Lin Zhang ◽  
Haitao Li ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Starch ◽  
Rice Milling ◽  
High Amylose

scholarly journals Effects of Camu-Camu (Myrciaria dubia) Powder on the Physicochemical and Kinetic Parameters of Deteriorating Microorganisms and Salmonella enterica Subsp. enterica Serovar Typhimurium in Refrigerated Vacuum-Packed Ground Beef

Agriculture ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 252
Author(s):  
Jorge Luiz da Silva ◽  
Vasco Cadavez ◽  
José M. Lorenzo ◽  
Eduardo Eustáquio de Souza Figueiredo ◽  
Ursula Gonzales-Barron
Keyword(s):  
Ground Beef ◽  
Treated Group ◽  
B Value ◽  
Kinetics Parameters ◽  
Psychrotrophic Bacteria ◽  
Color Changes ◽  
A Value ◽  
Spoilage Bacteria ◽  
Serovar Typhimurium ◽  
And Control

This study aims to evaluate the effects of camu-camu powder (CCP), Amazonian berry fruit with documented bioactive properties, physicochemical meat parameters, and the growth kinetics parameters of S. enterica ser. Typhimurium, psychrotrophic bacteria (PSY), and lactic acid bacteria (LAB) in vacuum-packed ground beef. Batches of ground beef were mixed with 0.0%, 2.0%, 3.5%, and 5.0% CCP (w/w), vacuum-packed as 10 g portions, and stored at 5 °C for 16 days. Centesimal composition analyses (only on the initial day), pH, TBARS, and color were quantified on storage days 1, 7, and 15, while PSY and LAB were counted on days 0, 3, 6, 9, 13, and 16. Another experiment was conducted with the same camu-camu doses by inoculating S. enterica ser. Typhimurium microbial kinetic curves were modeled by the Huang growth and Weibull decay models. CCP decreased TBARS in beef from 0.477 to 0.189 mg MDA·kg−1. No significant differences in meat pH between treated and control samples were observed on day 15. CCP addition caused color changes, with color a* value decreases (from 14.45 to 13.44) and color b* value increases (from 17.41 to 21.25), while color L* was not affected. Higher CCP doses caused progressive LAB growth inhibition from 0.596 to 0.349 log CFU·day−1 at 2.0% and 5.0% CCP, respectively. Similarly, PSY growth rates in the treated group were lower (0.79–0.91 log CFU·day−1) compared to the control (1.21 log CFU·day−1). CCP addition at any of the investigated doses produced a steeper S. enterica ser. Typhimurium inactivation during the first cold storage day, represented by Weibull’s concavity α shape parameter, ranged from 0.37 to 0.51, in contrast to 1.24 for the control. At the end of the experiment, however, S. enterica ser. Typhimurium counts in beef containing CCP were not significantly different (p < 0.05) from the control. Although CCP affects bacterial kinetics, it does not protect ground beef against spoilage bacteria and Salmonella to the same degree it does against lipid peroxidation.

scholarly journals Oxidized BPL Carbons

1993 ◽  
Vol 10 (1-4) ◽  
pp. 75-84 ◽  
Author(s):  
S.S. Barton ◽  
M.J.B. Evans ◽  
J.A.F. Macdonald
Keyword(s):  
Nitric Acid ◽  
Surface Area ◽  
Water Adsorption ◽  
Adsorption Properties ◽  
Bet Surface Area ◽  
Adsorption Sites ◽  
A Value ◽  
Nitrogen Desorption ◽  
Oxidized Carbon ◽  
Increasing Temperature

A series of oxidized carbons has been prepared by treatment of the carbon with concentrated nitric acid at various temperatures, and the surface and adsorption properties of the prepared carbons studied. Water adsorption was modelled using a recently derived equation capable of predicting a value for the primary adsorption sites on the surface of a microporous carbon while fitting the experimentally determined isotherm at high relative pressures. The concentration of primary sites was seen to increase with increasing temperature of oxidation. The very highly oxidized carbon samples were found to have a significantly lower BET surface area determined from nitrogen desorption at 77 K and higher apparent density measured from mercury displacement.

scholarly journals Effect of fermented rice bran flour in artificial feed on survival rate and feed conversion ratio of tilapia, Oreochromis niloticus (Linnaeus, 1758)

2021 ◽  
Vol 21 (3) ◽  
pp. 267-276
Author(s):  
Surianti Surianti ◽  
Hasrianti Hasrianti ◽  
Wahyudi Wahyudi ◽  
Muh Irwan
Keyword(s):  
Rice Bran ◽  
Survival Data ◽  
Raw Materials ◽  
Conversion Ratio ◽  
Feed Conversion Ratio ◽  
Fish Feed ◽  
Feed Conversion ◽  
A Value ◽  
Randomized Design ◽  
Average Size

Tilapia cultivation has the potential to be developed in Indonesia, especially in South Sulawesi. However, the obstacle faced in tilapia cultivation is feed; the price is relatively high because the raw materials are still imported. One of the efforts to overcome dependence on imported feed raw materials is using local raw materials, namely rice bran. This study aims to determine the best type of probiotic in hydrolyzing rice bran flour into artificial feed on survival and conversion ratio of tilapia fish feed. This research was conducted in Sidenreng Rappang Regency. The test animals used were tilapia larvae with an average size of 1.03 g. The maintenance container is a tarpaulin pond with a size of 1 m x 1 m x 1 m filled with 85 L of freshwater. The study was designed using a completely randomized design consisting of four treatments and three replications. The fermenting materials used as treatment were Bacillus sp., Lactobacillus sp., Aspergillus nigers, Yeast (Acetobacter). The test feed was given to 20 tilapia larvae stocked in each container for 60 days of rearing. The survival data and feed conversion ratio for tilapia were analyzed using analysis of variance (ANOVA). The results showed that tilapia fed fermented rice bran feed using the fermenter Lactobacillus sp. had a significant effect on survival (SR) with a value of 85% and the feed conversion ratio (FCR) of tilapia with a value of 2.23.

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