scholarly journals Karakteristik Fisikokimia dan Sensoris Es Krim Ubi Jalar Ungu (Ipomoea Batatas L.) Dengan Subtitusi Pemanis Ekstrak Daun Stevia (Stevia Rebaudiana Bertoni M.) dan Berbagai Jenis Stabilizer

2021 ◽  
Vol 2 ◽  
pp. 250-259
Author(s):  
Bambang Nugroho ◽  
Arif Prashadi Santosa ◽  
Solihin Amirudin
Keyword(s):  
Sensory Analysis ◽  
Ipomoea Batatas ◽  
Sugar Content ◽  
Stevia Rebaudiana ◽  
Proximate Analysis ◽  
Melting Time ◽  
Stevia Rebaudiana Bertoni ◽  
Randomized Design ◽  
Two Factors ◽  
Organoleptic Score

This study aims to determine the effect of sweetener concentration, various types of stabilizers and their interactions on proximate, antioxidant and sensory content of ice cream. The study was conducted using a Factorial Completely Randomized Design (CRD) consisting of two factors. The first factor is the comparison of sweetener concentration with 3 levels of 100% sugar sweetener (D1), 50% sugar sweetener: 50% stevia extract sweetener (D2) and 100% stevia extract sweetener (D3) while the second factor is the type of stabilizer with 3 levels namely, agar. - agar (S1), Gelatin (S2) and CMC (S3). The results obtained were analyzed using the F test and followed by the DMRT test with a confidence level of 95%. The results showed that the comparison of sweetener concentration (D) and treatment interaction (DxS) had a significant effect. While the sensory analysis has a significant effect on the texture, taste, overall variables and does not significantly affect the aroma variable. The best treatment in the proximate analysis of sensory analysis is the treatment of using 50% sugar and 50% stevia and agar-agar (D2S1) stabilizer with the organoleptic score of fragrance, texture, taste and preference respectively were 3.80 (normal); 3.60 (slightly soft); 3.80 (good); 4.10 (liked), and the Physicochemical value of overrun, melting time, fibre content,  viscosity, antioxidant, and sugar content respectively were 42,5%; 14,06 minutes; 0,3107%; 1,217 cP; 11,65%; 20,33%. 

scholarly journals Stevia (Stevia rebaudiana Bertoni ) responds to different levels of nitrogen and potassium fertilizers in loamy sand soil

2021 ◽  
Vol 8 (2) ◽  
Author(s):  
Khawla D. Gatie ◽  
Haitham A. Ali ◽  
Kareem H. Mohsen
Keyword(s):  
Stevia Rebaudiana ◽  
Potassium Sulfate ◽  
Area Index ◽  
Stevia Rebaudiana Bertoni ◽  
Loamy Sand Soil ◽  
Randomized Design ◽  
Two Factors ◽  
E Mail ◽  
Different Levels ◽  
Number Of Branches

"A study was conducted in Al-Seba Reserve / Basra Governorate to study the effect of nitrogen and potassium fertilization on growth of stevia plants during 2018-2019 agricultural season, in pots. A sandy mixture of soil was used and two factors were studied: the first factor was urea fertilizer with five levels of nitrogen (N0 0, N1100, N2150, N3 200, and N4 250 kg / ha) and the second factor was potassium sulfate with three levels of potassium (K0 0, K1 75 and K3150 kg/h( . The experiment was experimental factor using a complete randomized design (C.R.D) with three replications. The results showed a significant effect of adding nitrogen and potassium fertilizers and there interaction on: plant height, number of branches, leaf area index, and the treatment N3K2 gave the highest yield reached (1.27 tons. h-1), and N4K2 recorded a highest content of Rebaudioside A (53.26 ppm). *Part of Ph.D. thesis of the first author Corresponding author: E-mail([email protected]) Al- Muthanna University All rights reserved"

scholarly journals The Success Rate of Two Explant Types of Stevia (Stevia rebaudiana Bertoni) in Various Sterilant Formulas

2020 ◽  
Vol 3 (2) ◽  
pp. 92
Author(s):  
Riedha Kariena ◽  
Nofia Hardarani ◽  
Hilda Susanti
Keyword(s):  
Success Rate ◽  
Leaf Explants ◽  
Stevia Rebaudiana ◽  
Stevia Rebaudiana Bertoni ◽  
Randomized Design ◽  
Two Factors

This study aims to determine the effect of interaction between several sterilants and types of explants and determine the best interaction with stevia culture's success rate. This study was designed using a Factorial Complete Randomized Design with two factors and three replications. The first factor is sterilant formulas i.e: fungicide 3% + alcohol 70% + Bayclin 5%; fungicide 3% + bactericide 6% + 70% alcohol + Bayclin 5%; sublimate 0.1% + 70% alcohol + Bayclin 5%; and fungicide 3% + bactericide 6% + sublimate 0.1% + alcohol 70% + Bayclin 5%. The second factor is explant types, i.e., stevia nodes and leaves. The variables observed are the percentage of contamination (%), percentage of alive explants (%), and browning percentage.  The interaction between sterilants and explant types only had a significant effect on the percentage of alive explants. The best interactions of sterilant formulas and explant types on the percentage of alive explants are 0.1% sublimate + 70% alcohol + 5% Bayclin and leaf explants.

scholarly journals The shoot explant types effect of eleven stevia (Stevia rebaudiana Bertoni)

Jurnal Agro ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 142-152
Author(s):  
Suseno Amien ◽  
Arini Zahra Azhari ◽  
Citra Bakti ◽  
Haris Maulana
Keyword(s):  
Stevia Rebaudiana ◽  
Shoot Tip ◽  
Shoot Height ◽  
Stevia Rebaudiana Bertoni ◽  
Randomized Design ◽  
Two Factors ◽  
Wet Weight ◽  
Number Of Leaves ◽  
Number Of Shoots

Explants play an important role in thepropagation system of stevia (Stevia rebaudiana Bertoni). A Completely Randomized Design (CRD) was used in this experiment with factorial pattern consisting of two factors, namely three types of explants (shoot tip, first node, and second node) and eleven accessions of stevia namely a1 (Bogor), a2 (Garut), a3 (Canada), a4 (Tawangmangu), a5 (STG1), a6 (SBG 4), a7 (SBG 10), a8 (SGB 2), a9 (BR5), a10 (SGR 7.5), a11 (TR 3.5). The results showed that shoot tip explant was the best explant than first node and second node for the number of shoots (18.11 shoots), number of leaves (93.49 leaves) and wet weight (3.56 grams). The best accession of shoot height was a10(SGR 7.5) (19.95 cm), the highest number of shoots wasa7(SBG 10) (21.87 shoots), the highest number of leaves wasa7(SBG 10) (138.00 leaves), the heaviest wet weight wasa7(SBG 10) (3.56 grams), the highest leaf chlorophyll content was a10 (SGR 7.5) (0.63 µg mL-1). Accessions with the fastest root initiation time at the rooting stage was a11 (TR 3.5) (4.00 DAC), the highest number of roots wasa10 (TR 3.5) (27.11 roots), the best root length wasa2(Garut) (4.51 cm). Information on the best explant types and stevia accessions in the in-vitro multiplication stage can be used as the basis for stevia breeding programs in Indonesia.AbstractEksplan berperan penting dalam sistem perbanyakan Stevia (Stevia rebaudiana Bertoni). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan pola faktorial yang terdiri dari dua faktor yaitu tiga jenis eksplan (ujung pucuk, ruas pertama, dan ruas kedua) dan sebelas aksesi stevia yaitu a1 (Bogor), a2 (Garut), a3 (Canada), a4 (Tawangmangu), a5 (STG1), a6 (SBG 4), a7 (SBG 10), a8 (SGB 2), a9 (BR5), a10 (SGR 7.5), a11 (TR 3.5). Hasil penelitian menunjukkan bahwa eksplan ujung pucuk merupakan eksplan terbaik dibandingkan buku pertama dan kedua untuk jumlah tunas (18,11 tunas), jumlah daun (93,49 daun) dan berat basah (3,56 gram). Aksesi terbaik pada tinggi pucuk adalah a10(SGR 7.5) (19,95 cm), jumlah pucuk tertinggi a7 (SBG 10) (21,87 pucuk), jumlah daun terbanyak a7 (SBG 10) (138.00 helai daun), bobot basah terberat a7 (SBG 10) (3,56 gram), kandungan klorofil daun tertinggi adalah GR 7,5 (0,63 µg mL-1). Aksesi dengan waktu inisiasi akar tercepat pada tahap perakaran adalah TR 3,5 (4,00 HST), jumlah akar terbanyak adalah TR 3,5 (27,11 akar), panjang akar terbaik adalah a2(Garut) (4,51 cm). Informasi jenis eksplan dan aksesi stevia terbaik pada tahap multiplikasi in-vitro dapat dijadikan dasar program pemuliaan stevia di Indonesia.

scholarly journals Postharvest quality of red gerberas depending on the storage temperature

2016 ◽  
Vol 46 (11) ◽  
pp. 1945-1951 ◽  
Author(s):  
Ana Carolina Corrêa Muniz ◽  
Vanessa Cury Galati ◽  
Kelly Magalhães Marques ◽  
Claudia Fabrino Machado Mattiuz ◽  
Ben-Hur Mattiuz
Keyword(s):  
Storage Temperature ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Postharvest Quality ◽  
Vase Life ◽  
Randomized Design ◽  
Two Factors ◽  
Relative Water ◽  
Loss Of Mass

ABSTRACT: This study aimed to verify the best storage temperature in the postharvest quality conservation of inflorescences of gerberas cv. 'Intenza'. Inflorescences were kept in distilled water and stored at the temperatures of 22ºC (control); 12ºC; 8ºC and 4ºC. The experiment was conducted in a completely randomized design in split plot with two factors: 4 treatments (temperatures) X 4 evaluation dates (0, 3, 6 and 9 days). It was used three replicates, with three inflorescences each. It were evaluated the variation of fresh mass, relative water content, soluble and reducing sugars content and longevity. Results were submitted to analysis of variance and means compared by Tukey test at 5% of probability. The inflorescences of gerbera maintained at 4ºC, 8ºC and 12ºC showed a greater postharvest life compared with the inflorescences of the control, highlighting those kept at 4ºC which presented less loss of mass and higher soluble sugar content; thus, maintaining the quality of gerberas for a longer period, with vase life of approximately 15 days.

scholarly journals Characteristic Ice Cream using Stevia (Stevia rebaudiana) Leaf Powder as Natural Sweetener

2019 ◽  
Vol 7 (2) ◽  
pp. 600-606
Author(s):  
Asri Suko Mayangsari ◽  
Lilis Sri Wahyuni ◽  
Herly Evanuarini ◽  
Purwadi Purwadi
Keyword(s):  
Antioxidant Activity ◽  
Sugar Content ◽  
Stevia Rebaudiana ◽  
Ice Cream ◽  
Melting Rate ◽  
Randomized Design ◽  
Total Calorie ◽  
Leaf Powder ◽  
Completely Randomized Design ◽  
Range Test

Sweetener is one of important factors which affect consumer acceptance as it affects the ice cream texture. Research on an alternative and healthier sweetener to substitute sugar in ice cream production has begun to emerge as consumers’ awareness on healthy food has been increasing. One of the promising alternatives was the utilization of Stevia leaf powder as it is known to have no calorie content. In this research, the best proportion of stevia leaf powder to substitute sugar in ice cream production was determined based on its physicochemical properties (viscosity, overrun, melting rate, sugar and total calories) and antioxidant activity. The research was done through laboratory experiment with a Completely Randomized Design consisted of four sugar and stevia leaf powder combinations and four replications. The treatments were P0 (20% sugar + 0% steviea leaf powder); P1 (17.5% sugar + 0.3% stevia leaf powder); P2 (16.25% sugar + 0.45% stevia leaf powder); and P3 (15% sugar + 0.6% stevia leaf powder). The obtained data was analyzed by ANOVA and further tested by Duncan’s Multiple Range Test upon significant effect.The results showed that the utilization of stevia leaf powder as sugar substitution gave highly significant effects (P<0.01) on ice cream viscosity, overrun, melting rate, sugar content, total calories and antioxidant activity. It can be concluded that the combination of 15% sugar and 0.6% stevia leaf powder (P3) produced the best ice cream characteristics with the viscosity of 1336.25 cP, overrun of 30.01%, melting rate of 37.24 minutes/50 g, sugar content of 34.63%, total calorie of 4.99 kcal and antioxidant activity of 81.92%.

scholarly journals Pengaruh Persentase Penambahan Bubuk Daun Stevia rebaudiana Bertoni dan Lama Penyeduhan terhadap Karakteristik Minuman Kunyit Asam

2021 ◽  
Vol 9 (2) ◽  
pp. 174
Author(s):  
Aman Julianto ◽  
Sri Mulyani ◽  
Ni Made Wartini
Keyword(s):  
Vitamin C ◽  
Treatment Duration ◽  
Block Design ◽  
Stevia Rebaudiana ◽  
Stevia Rebaudiana Bertoni ◽  
Randomized Block Design ◽  
Appropriate Treatment ◽  
Two Factors ◽  
Leaf Powder ◽  
Brewing Time

The leaves of the Stevia rebaudiana Bertoni plant have glycoside compounds including stevioside and rebaudioside A which can be used as natural sweeteners to replace the artificial sweeteners such as aspartame. This sweetener has a sweetness level of 200-300 times that of sucrose, so it can be used as a non-calorie sweetener. One way to take advantage of these leaves is to brew directly on certain products. This study aims to determine the effect of the addition percentage and the duration of brewing stevia leaves on the characteristics of tamarind turmeric drink and determine the appropriate treatment to produce the best tamarind drink. This study used a randomized block design with two factors. The first factor is the percentage of addition of stevia leaves with 4 levels, namely 15, 20, 25 and 30%. The second factor is the length of brewing with 3 levels, namely 2, 3 and 4 minutes. The results showed that the treatment of the percentage of addition of stevia leaves had an effect on vitamin C levels and antioxidant activity of IC50. The treatment duration of brewing had an effect on the level of vitamin C, while the interaction between the percentage of addition and the duration of brewing had an effect on the ranking of sweetness and the preference for sour turmeric drink.. The addition of 15% stevia leaf powder by brewing for 2 minutes resulted in the best tamarind turmeric drink with the characteristics of IC50 namely 15.78 + 0.38 mg/ml, vitamin C level specifically 14.02 + 1.15 mg AAE/g extracts and ph was 3.33 + 0.18 and the sweet and hedonic taste ratings are slightly sweet and slightly likable, respectively. Keywords : Brewing time, stevia addition, turmeric-tamarind drink

scholarly journals Plantain (Musa X paradisiaca AAB) and Activated Charcoal Powder towards Ice Cream Quality

FOODSCITECH ◽  
2020 ◽  
Vol 3 (1) ◽  
pp. 1
Author(s):  
Dina Mazida Nurul Hidayah ◽  
Nunuk Hariyani ◽  
Arlin Besari Djauhari
Keyword(s):  
Activated Charcoal ◽  
Sugar Content ◽  
Ice Cream ◽  
Proximate Analysis ◽  
Fat Content ◽  
Carbohydrate Source ◽  
Parametric Data ◽  
Two Factors ◽  
Nutrition Value ◽  
The Difference

Ice cream is a frozen snack made from ingredients such as milk, cream, sugar, and stabilisers that being frozen and mixed with other ingredients to create a variety of ice cream flavours, such as banana ice cream. Plantain (Musa paradisiaca) contains high nutritions such as vitamin A, B6, C, other minerals, and carbohydrates. The addition of plantain and Activated Charcoal Powder (ACP) into the ice cream can increase its nutrition value. This because of bananas as a carbohydrate source and the ACP, made from coconut shell charcoal and create a distinct ice cream colour, as a toxin absorber and immune system enhancer. This research will utilise the Completely Randomised Design (CRD) using two factors. Factor 1 is the plantain substitutions, which are 10%, 15%, and 20%. Factor 2 is the ACP concentrations, which are 0.1%, 0.2%, and 0.3%. Each combination of treatments is conducted through three-time repetitions. Research observation uses proximate analysis and organoleptic test. Parametric data in the analysis, which based on the parametric statistic by utilising Analysis of Variance (ANOVA) shows that the difference between plantain substitution and ACP concentration intangibly influences the protein and fat content. The different plantain substitution and its interaction between the different ACP concentration intangibly influence the sugar content and overrun. The different concentration of ACP intangibly influences the sugar count and tangibly influences the banana ice cream's overrun. Parametric data test results later become the base of effectivity test to obtain the best treatment. The best treatment of this research is obtained from the combination of 20% plantain and 0.3% ACP concentration, with the highest score of 0.84 with the research variable criteria of protein content (3.7%), fat content (2.4%), sugar content (41.3%), and overrun (81.37%).

Process for integral use of blueberry

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Sofía Pizzolato ◽  
Matías Andrada ◽  
Ana Noelia Rinaldoni ◽  
Mercedes Campderros
Keyword(s):  
Sensory Analysis ◽  
Stevia Rebaudiana ◽  
Soluble Solids ◽  
Flow Sheet ◽  
Usual Procedure ◽  
Stevia Rebaudiana Bertoni ◽  
Freeze Dried ◽  
Common Grade ◽  
Pre Treatment ◽  
Better Than

Abstract Blueberries, rich in anthocyanins, have long been recognized for their health benefits as antioxidant, besides they have been studied for their potential as natural colourants for food or cosmetics. A flow sheet which includes several methods for processing blueberry were performed to obtain different products. Membrane technology was applied, as a non thermal alternative for obtaining a clarified juice in the permeate stream and a blueberry concentrate in the other stream. An inorganic microfiltration membrane Carbosep® was used into a tubular Plexiglas module. The concentrate was dried by freeze-drying at -40°C and 1 bar. With the solids obtained in the pre-treatment and during the filtration of the fruit, jams were elaborated following the usual procedure. Different jam formulations were assayed: i) common grade with the addition of sugar, and ii) reduced calories, using Stevia (rebaudiana Bertoni) as a natural sweetener. The polysaccharide has many healthy properties in treating obesity and high blood pressure. A physical-chemical and sensory analysis of fruits and products has been carried out. The results showed that blueberries’ clarified juice, presented colour, flavor and pleasing appearance, the presence of anthocyanins could be determined. The freeze-dried concentrate was stable, retaining a bright colour similar to the fruit and can be quickly re-hydrated. The manufactured jams showed similar characteristics to commercial products (pH: 3.5; soluble solids: 67.5 °Brix; ash: 7.4 % w/w). The sensory analysis indicated that the formulation with sugar /Stevia: 50-50%, was rated significantly better than mixtures 25-75% or 100% Stevia. The process allows an integrated use of the fruit obtaining products with high nutritional quality.

scholarly journals Various Soil Types, Organic Fertilizers and Doses with Growth and Yields of Stevia rebaudiana Bertoni M

2019 ◽  
Vol 3 (1) ◽  
pp. 57 ◽  
Author(s):  
Dian Pratama Putra Saragih ◽  
Azwar Ma'as ◽  
Soepriyanto Notohadisuwarno
Keyword(s):  
Agricultural Research ◽  
Organic Fertilizer ◽  
Stevia Rebaudiana ◽  
Dry Weight ◽  
Organic Fertilizers ◽  
Soil Types ◽  
Stevia Rebaudiana Bertoni ◽  
Randomized Design ◽  
Significant Difference ◽  
Wet Weight

Stevia has several advantages including the level of sweetness that reaches 100-200 the sweetness of sugar cane and low calorie so that it is safe to be consumed by diabetics and obesity. The possibilities of plants to grow on soil properties and fertility become an important issue in agricultural cultivation systems and with the treatment of organic fertilizers will produce significant results in agricultural research. The experiments were arranged in Completely Randomized Design (CRD) with 3 various soil types of treatment factors: Alfisol (Al), Andisol (An) and Vertisol (Ve) soil with 2 types of organic fertilizer ie Compost (K) and Manure (SK) and 3 kinds of doses 20 ton/ha (12 g/pot), 40 ton/ha (24 g/pot) and 60 ton/ha (36 g/pot). Observational data were analyzed using variance analysis (ANOVA), if there was a real significant difference, the Duncan 5% real level to know the comparison between treatments. The results showed that the soil type of Vertisol given by compost fertilizer at 40 ton/ha (24 g/pot) gave the highest yield on all agronomic parameters, i.e. number of leaves, number of clumps, plant length, dry weight and wet weight. The result of production analysis shows that stevia at lowland can yield higher, on vertisol 2,7 ton/ha, alfisol 1 ton/ha and andisol 0,4 ton/ha whereas in highland that yield only 0,3 ton / ha (standard fertilizers) but with increasing amounts of biomass of stevia leaves can increase stevioside levels significantly.

scholarly journals Utilization of Green Tea Extract and Pineapple in Jelly Candy

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Rizki Azhari ◽  
Dr. Dewi Fortuna Ayu, S.TP, M.Si ◽  
Noviar Harun
Keyword(s):  
Green Tea ◽  
Sugar Content ◽  
Green Tea Extract ◽  
Antioxidants Activity ◽  
Pineapple Juice ◽  
Randomized Design ◽  
Sugar Reduction ◽  
Tea Extract ◽  
Organoleptic Score ◽  
Range Test

The ratio of green tea extract and pineapple juice on the quality and sensory properties of the jelly candy was studied. This research used a Complete Randomized Design with five treatments and three replications followed by Duncan's New Multiple Range Test at a 5% level. The treatment in this research was the ratio of green tea extract and pineapple juice included NT1 (1: 99), NT2 (2: 98), NT3 (3: 97), NT4 (4: 96), and NT5 (5: 95). The analysis showed that the ratio of green tea extract and pineapple juice significantly affected moisture content, ash content, pH, reduction sugar content, antioxidant activity, colour, flavour, taste, and overall assessment but did not significantly affect the elasticity of jelly candy. The best formulation of jelly candy was NT1 with 21.65% water, 1.91% ash, 4.77pH, 4.80% sugar reduction, and 101.49ppm antioxidants activity. NT1 organoleptic score with descriptions of yellow, pineapple-flavoured, pineapple flavour, and chewy texture. The panellists also favoured the overall hedonic assessment of the NT1 treatment jelly candy with a score of 3,83.

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