Karakteristik Fisikokimia Tepung Pandan Tikar (Pandanus tectorius Park.)

ABSTRACT Pandan tikar (Pandanus tectorius Park.) is one of pandanaceae that spread almost along the Pacific coast, contains high nutrients, variety in fruit colors and has a distinctive pandan flavor. Fruit of Pandan tikar is potentially to be processed into flour. This research aims was to determine the physico-chemical characteristic of flour fruit of pandan tikar. The results showed that the color of the flour varies from yellow to orange red, the density of 0,27-0,22%; solubility in water 52,58-61,65%; the temperature of the gelatinization of 89º-91ºC; water content 10,97-11,21%; ash 5,59-6,54%; fat 0,91-1,6%; protein 3,62-3,8%; carbohydrates 88,48-88,75%; as well as crude fiber 20, 98-21,47%; starch content 10,76-23,20%; β-carotene 588,69-2266,13 ppm; and total sugar 26,23-36,08%. ABSTRAK Pandan tikar (Pandanus tectorius Park.) merupakan salah satu jenis pandanaceae yang penyebarannya hampir di sepanjang pantai pasifik, mengandung zat gizi yang cukup tinggi, memiliki variasi warna buah dan memiliki citarasa khas pandan. Buah pandan tikar sangat berpotensi untuk diolah menjadi tepung. Penelitian ini bertujuan untuk menentukan sifat fisik dan kimia tepung dari 3 jenis buah pandan tikar dengan warna kuning, kuning tua, dan oranye. Hasil penelitian menunjukkan bahwa tepung yang dihasilkan dari tiga jenis buah pandan tikar memiliki dari warna kuning hingga merah-orange; densitas kamba 0,27-0,33%; kelarutan dalam air 57,58-61,65%; suhu gelatinisasi 89°-91°C; kadar air 10,97-11,21%; abu 5,59-6,54%; lemak 0,91-1,6%; protein 3,62-3,8; karbohidrat 88,48-88,75; serta kasar 20,98-21-47%; kadar pati 10,76-23,20; β-karoten 588,69-2266,13 ppm; dan total gula 26,23-36,08%.

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ACTION DES FERTILISATIONS TARDIVES SUR LE GENÉVRIER (Juniperus chinensis ’Pfitzerana Aurea’) CULTIVÉ EN CONTENANTS

Canadian Journal of Plant Science ◽

10.4141/cjps89-118 ◽

1989 ◽

Vol 69 (3) ◽

pp. 967-977 ◽

Cited By ~ 3

Author(s):

F. J. BIGRAS ◽

J. A. RIOUX ◽

H. P. THERRIEN ◽

R. PAQUIN

Keyword(s):

Water Content ◽

Cold Hardiness ◽

Starch Content ◽

Sugar Content ◽

Frost Tolerance ◽

Total Sugar ◽

Starch Accumulation ◽

Total Sugars ◽

Appreciable Quantity ◽

Juniperus Chinensis

Three-year-old plants of Juniperus chinensis ’Pfitzerana Aurea’ grown in containers were fertilized until August, September or October. Frost tolerance, water, mineral, total sugar, and starch content of shoots and roots were followed during the fall. Fall fertilization increased N and K content in the shoots and roots and accelerated shoot spring growth. Contents of P, Ca, Mg, Fe and Mn in the shoots and roots were not modified by the late fertilization regimes in the fall. Hardening of mature root and shoot was not affected by the prolongation of fertilization. Young roots did not harden. Water content of shoots decreased during hardening. The variability of root water content was too important to allow a detection of any reduction. At the end of fall, starch was almost completely hydrolyzed in shoots while it remained in appreciable quantity in roots. Total sugars increased more in shoots than in roots during the fall. The prolongation of fertilization had no influence on the total sugar or starch accumulation in shoots. Prolongation of the fertilization until October increased the starch and sugar content in roots.Key words: Juniperus chinensis ’Pfitzerana Aurea’, cold hardiness, growth, fertilization, water content, sugars, starch

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THE ADDITION OF TILAPIA BONE NANOCALCIUM (Oreochromis niloticus) TO THE PHYSICO-CHEMICAL CHARACTERISTIC OF SHRIMP CRACKERS

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v14i1.42545 ◽

2021 ◽

Vol 14 (1) ◽

pp. 1

Author(s):

Muhammad Ali Fatoni ◽

Sumardianto Sumardianto ◽

Lukita Purnamayati

Keyword(s):

Water Content ◽

Calcium Content ◽

Chemical Characteristic ◽

Fish Bone ◽

Ash Content ◽

Randomized Design ◽

Physico Chemical ◽

Completely Randomized Design ◽

Dry Food ◽

Tapioca Flour

Shrimp crackers are a type of dry food made from tapioca flour, shrimp and other additives. Shrimp crackers with the addition of fish bone flour nanocalcium is an alternative food that can be developed as a source of calcium. The purpose of this study was to determine the effect of adding nanocalcium tilapia bone flour to physico-chemical characteristics and the best concentration of tilapia nanocalcium bone in shrimp crackers to be accepted by panelists. This study used a Completely Randomized Design (CRD) with one factor, namely the concentration of addition of tilapia nanocalcium bone, namely 0%, 5%, 10%, and 15% which was done 3 times. Data were analyzed using ANOVA and continued by Tukey test if there were significant differences. The results showed that the addition of tilapia nanocalcium bone significantly affected the increase in the ash and calcium levels of shrimp crackers, while the water content, protein and developmental power decreased with the addition of increasing tilapia bone nanocalsium. The addition of 10% tilapia bone nanocalcium is the best concentration based on panelist acceptance with the category of very fond of the parameters of smell, taste, and texture, while for the panelist appearance parameter accepts in the like category. Shrimp crackers with the addition of 10% nanocalcium contain 10.76% water content; ash content 13.81%; protein content 2.40%; 2.12% calcium content and 42.62% swelling power.

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The Philological Association of The Pacific Coast

PMLA ◽

10.1017/s0030812900130597 ◽

1935 ◽

Vol 50 (4) ◽

pp. 1373-1374

Keyword(s):

Annual Meeting ◽

Pacific Coast ◽

Stanford University ◽

The Pacific

The thirty-seventh annual meeting of the Philological Association of the Pacific Coast was held at Stanford University, California, on November 29 and 30, 1935.

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