scholarly journals Evaluasi Penyimpanan Spermatozoa Ayam Pada Suhu 5⁰C, 26⁰C Dengan Pengencer Infuse NaCl, Glukosa 5% dan 10%

2021 ◽  
pp. 10-19
Author(s):  
Asnawi Asnawi ◽  
Maskur Maskur ◽  
Adji Santoso Dradjat

The purpose of this study were to compare the quality of spermatozoa stored at 26⁰C, 5⁰C using diluents of NaCl, 10% glucose and 5% glucose. The spermatozoa of a rooster was collected and divided into 6 parts, each 2 tubes diluted in a ratio of 1:1 using NaCl, Glucose5% and Glucose 10%, then each 3 tubes with different diluents were stored at 26⁰C and 5⁰C. Observations of motility, viability and abnormalities of spermatozoa were carried out half an hour, 1 hour after dilution, followed every 2 hours until the ninth hours. The results showed that spermatozoa stored for 9 hours at a temperature of 26⁰C with a physiological diluent of NaCl, 10% Glucose and 5% Glucose each were different (P, < 0.05) with motility 50 ± 0.0%, 42 ± 10.95. % and 34±8.94%, respectively. At storage temperature of 5⁰C for 9 hours, physiological NaCl, 10% glucose and 5% glucose were significantly different (P<0.05) with motility 58.00±10.95%, 46.00±8.94% and 38.00±, respectively. 10.95% in a row. The viability of spermatozoa at 26⁰C storage with 5% glucose diluent was better than 10% glucose and physiological NaCl (P<0.05), 58.93±1.27%, 42.93±1.48% and 33.43±1.27% , while the physiological NaCl diluent and 10% glucose were not significantly different (P>0.05). At 5⁰C storage the viability of spermatozoa in the three diluents was not significantly different, with values of Glucose 10%, Glucose 5% and physiological NaCl 52.57±5.15%, 52.21±5.02% and 48.14±8.09%, respectively. Spermatozoa abnormalities at storage temperature 26⁰C and 5⁰C for 9 hours using physiological NaCl diluent, 5% glucose and 10% glucose, were not significantly different and varied between 5 to 10%. Finally, it can be concluded that at room temperature storage less than 4 hours the quality of spermatozoa was better with 5% glucose diluent, while for cold storage beyond 4 hours the quality of spermatozoa with NaCl diluent was higher

Author(s):  
Winda Amilia ◽  
Andi Eko Wiyono ◽  
Dhifa Ferzia ◽  
Andrew Setiawan Rusdianto ◽  
Ida Bagus Suryaningrat ◽  
...  

Edamame soybeans are a superior product in Jember Regency. Edamame has the advantage of protein, calcium and iron content. In general, edamame soybeans are a perishable food commodity that must be processed immediately. One of the processed edamame products is frozen salted edamame which is a practical ready-to-eat snack. Frozen salted edamame has attracted the interest of the people of Jember and people outside the city. This product is popular with people outside the city, so they often buy it to take home as a souvenir from Jember Regency. Uncontrolled environmental conditions during the trip with sudden temperature changes without cold storage cause the potential for physical damage or deterioration of quality in frozen salted edamame. Therefore, further observations are needed to determine changes in the quality of frozen salted edamame products during the trip without cold storage at room temperature storage. The purpose of this study was to determine the effect of room temperature storage time on physical quality, chemical quality, and organoleptic quality of frozen salted edamame products. The design of this study used a completely randomized design with a single factor, namely five treatments for different durations (0 hours, 12 hours, 24 hours, 36 hours, and 48 hours after removed from the freezer). The analyzes carried out in this study were the test of texture, color, pH, total dissolved solids, total acid, antioxidant activity, moisture content, and organoleptics. The results showed that the frozen salted edamame product decreased during storage time at room temperature. Based on the results of research, the duration of storage for frozen salted edamame products at room temperature has an effect on the value of color, pH, total dissolved solids, total acid, and water content, but does not affect the texture and antioxidant activity. The quality of the product also decreased in color, taste, aroma, and texture attributes.


2012 ◽  
Vol 22 (4) ◽  
pp. 528-533 ◽  
Author(s):  
Arnon Dag ◽  
Smadar Boim ◽  
Yulya Sobotin ◽  
Isaac Zipori

Most newly planted olive (Olea europaea L.) orchards are irrigated and harvested mechanically. We assessed the effects of olive storage temperature and duration on the resultant oil’s quality in three cultivars from modern orchards. Oil acidity increased with storage temperature and time, most markedly in ‘Barnea’ and least in ‘Koroneiki’. In ‘Koroneiki’, after 9 days in cool storage (4 and 10 °C), free fatty acid (FFA) level remained constant. Polyphenol (PP) content behaved differently among cultivars: in ‘Picual’, it was relatively invariable; in ‘Barnea’, it decreased moderately; and in ‘Koroneiki’, it decreased sharply to half of its initial value in 4 °C storage and one-sixth its initial value in room temperature storage after 23 days. Peroxide value (PV) did not increase during the storage period and did not appear to be affected by temperature. Thus, different cultivars show different responses to storage, and fruit originated from modern orchards are not necessarily more sensitive to storage than those from traditional orchards.


Author(s):  
Rahim Husain, Et. al.

This study aims to determine the effect of Jatropha Curcas L. leaf extract on the freshness quality of Layang Fish (Decapterus sp.) At room temperature storage. The research consisted of two stages, namely preliminary research and main research. Preliminary research is determining the concentration of castor leaves. The main research is the concentration of Jatropha leaves used, which is 16% with a storage time of 10 hours, 14 hours, 18 hours and 22 hours. The test was carried out organoleptically (hedonic quality) and TPC. This design uses kruskall wallis for organoleptic data (hedonic quality), CRD to obtain TPC results. Organoleptic data and TPC that had a significant effect were tested by Duncan's continued test. The results showed that the fresh fly fish preserved with 16% castor leaf extract was able to maintain the quality of the fresh fly fish for 14 hours of storage. The chemical test results showed that the fresh fly fish with 16% castor leaf extract in 14 hours of storage, the microbiological quality obtained ALT value of 5.03 CFU / g, this fulfills SNI 2729.2013 concerning fresh fish.


2008 ◽  
Vol 25 (8) ◽  
pp. 958-963 ◽  
Author(s):  
L ANTONIADASILVA ◽  
W PRINYAWIWATKUL ◽  
J KING ◽  
H NO ◽  
J BANKSTONJR ◽  
...  

2021 ◽  
Vol 9 (2) ◽  
pp. 72-78
Author(s):  
Andre ◽  
A. Apriantini ◽  
C. Budiman

This aim of this study is to determine the effect of using propolis extract as edible coating for beefon chemical characteristics consisting of moisture content, malondialdehyde value and antioxidantactivity at room temperature storage. This research used randomized design with 4 treatments and 3replications. The treatment applied in this study was immersing the meat in propolis extract with differentconcentrations, that are 0.5%, 1.0%, and 1.5% propolis coating. Coating meat with the addition ofpropolis extract was able to have a significant effect at a concentration of 0.5% on water content and theantioxidant activity of coating meat (P <0.05). The addition of propolis extract at various concentrationscan maintain the quality of beef by reducing rancidity during storage. The increasing concentration ofpropolis extract caused the decreasing of MDA value.


2021 ◽  
Author(s):  
Rahim Husain ◽  
Lis M Yapanto ◽  
Zainab Y Umar

This study aims to determine the effect of Jatropha Curcas L. leaf extract on the freshness quality of Layang Fish (Decapterus sp.) At room temperature storage. The research consisted of two stages, namely preliminary research and main research. Preliminary research is determining the concentration of castor leaves. The main research is the concentration of Jatropha leaves used, which is 16% with a storage time of 10 hours, 14 hours, 18 hours and 22 hours. The test was carried out organoleptically (hedonic quality) and TPC. This design uses kruskall wallis for organoleptic data (hedonic quality), CRD to obtain TPC results. Organoleptic data and TPC that had a significant effect were tested by Duncan's continued test. The results showed that the fresh fly fish preserved with 16% castor leaf extract was able to maintain the quality of the fresh fly fish for 14 hours of storage. The chemical test results showed that the fresh fly fish with 16% castor leaf extract in 14 hours of storage, the microbiological quality obtained ALT value of 5.03 CFU / g, this fulfills SNI 2729.2013 concerning fresh fish.


2016 ◽  
Vol 38 (2) ◽  
Author(s):  
MOISES ZUCOLOTO ◽  
LUCIMARA ROGERIA ANTONIOLLI ◽  
DALMO LOPES DE SIQUEIRA ◽  
ANA BEATRIZ COSTA CZERMAINSKI

ABSTRACT ‘Bartlett’ pears from different harvest dates were assessed regarding to cold storage potential and reduction of physiological disorder incidence. Three harvests, the first (HD1), second (HD2), and third (HD3), were carried out at weekly intervals. The pears were assessed after the harvest, with no exposition to the temperature conditioning, after 20, 40, 60, 80, 100 and 120 days at 0 ± 1 °C and 90 ± 5% RH and after three and six days at room temperature (20 ± 1 °C). Fruit from the early harvest (HD1) showed the smallest incidence of physiological disorder during both cold and room temperature storage. The disorder symptoms became apparent in HD1 fruit after 20 days at cold storage followed by three days at 20 °C, whereas HD2 and HD3 fruit showed the symptoms before being kept in a cold room. ‘Bartlett’ pears harvested at 70.75 N flesh firmness can be stored at 0 ± 1 °C for up to 40 days and preferably commercialized within three days, when they reach the firmness for eating. The extension of cold storage as well as the trade period can result in higher physiological disorder incidence and loss of sensorial quality.


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