scholarly journals Analysis of Aroma Compounds in Tofu from Lembang, Sumedang and Garut West Java, Indonesia

2021 ◽  
Vol 3 (2) ◽  
pp. 60
Author(s):  
Assyifa Junitasari
Keyword(s):  
Extraction Method ◽  
Ester Group ◽  
Aroma Compounds ◽  
Raw Material ◽  
West Java ◽  
Taste Test ◽  
Flavour Compounds ◽  
Colour Appearance

Tofu from Lembang, Tofu from Sumedang and Tofu from Garut are three types tofu that are produced in different places, but still close. Although made from the same raw material that is soy, every tofu will produce a different tofu, both in terms of taste, aroma, texture and suppleness. Differences in the type of flavour compouds used can also be a factor causing divergence of any tofu product. The characteristic of the tofu were determined by identifying the flavour compouds GC-MS, as well as organoleptic tests. To determine differences in compound-producing falvour in the tofu. The results extraction method was carried out on tofu samples using n-pentane as solvent then analyzed using GC-MS. Flavour compounds of all three types of tofu included into the ester group, alkenes and aldehydes. Organoleptic tests show that the panelists prefered. Tofu from Sumedang for test of colour appearance (82%), for the test texture panelists like Tofu from Garut (83%), for test of elasticity panelists prefered Tofu from Garut Lembang (75%), for taste test panelists prefered Tofu from Lembang (88%), panelists prefered Tofu from Lembang for flavour test (82%).

scholarly journals Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1300
Author(s):  
Marion Emorine ◽  
Chantal Septier ◽  
Christophe Martin ◽  
Sylvie Cordelle ◽  
Etienne Sémon ◽  
...  
Keyword(s):  
Salt Content ◽  
Optimal Solution ◽  
Proton Transfer Reaction ◽  
Aroma Compounds ◽  
Aroma Compound ◽  
Taste Intensity ◽  
Heterogeneous Distribution ◽  
Flavour Compounds ◽  
Flight Mass Spectrometry

To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet.

scholarly journals Evaluation of the Starch Quantification Methods of Musa paradisiaca, Manihot esculenta, and Dioscorea trífida Using Factorial Experiments

2018 ◽  
Vol 2018 ◽  
pp. 1-7
Author(s):  
J. J. Lafont-Mendoza ◽  
C. A. Severiche-Sierra ◽  
J. Jaimes-Morales
Keyword(s):  
Manihot Esculenta ◽  
Extraction Method ◽  
Area Under The Curve ◽  
Raw Material ◽  
Factorial Experiments ◽  
Average Percentage ◽  
Musa Paradisiaca ◽  
Tukey Test ◽  
Vis Spectroscopy ◽  
Two Factors

Background. Starch and its products are used in a variety of ways for both the food and nonfood industries. A factorial experiment is carried out with two factors to explain the behavior of the percentage of starch, where the factors correspond to the extraction method and to the raw material. Method. Three methods were used in triplicate: the first followed the official technique of the Association of Official Analytical Chemists (AOAC), to perform acid hydrolysis and quantification of starch by Titulation; the second method involved the colorful reaction with iodine using the UV equipment to measure the absorbance and calculate the percentage of starch; as a third method the FTIR was used, through which the concentration of the starch was calculated by the area under the curve obtained from the spectrum. Results. there is an effect of both the method and the raw material on the percentage of starch, while there was no effect of the interaction; the Tukey test indicates that the highest average percentage of extraction occurs with the extraction method by Titulation and with the starch of Manihot esculenta. Conclusion. It is used as raw material. The method of quantification of starch by UV-VIS spectroscopy was the best for the study samples because it presented less deviation in relation to the FTIR and Titulation methods.

scholarly journals Effect of extraction method on Curcuma xanthorrhiza oleoresin using solar dryer to concentration of curcuminoid, total phenol and antioxidant activty

2017 ◽  
Vol 14 (1) ◽  
pp. 1-9
Author(s):  
THERESIA AGNIEST PRICILLA VITANTI ◽  
KAWIJI KAWIJI ◽  
EDHI NURHARTADI
Keyword(s):  
Antioxidant Activity ◽  
Extraction Method ◽  
Immersion Time ◽  
Size Variation ◽  
Extraction Process ◽  
Total Phenol ◽  
Raw Material ◽  
Powder Size ◽  
Solar Dryer ◽  
Curcuma Xanthorrhiza

Vitanti TAP, Kawiji, Edhi N. 2012. Effect of extraction method on Curcuma xanthorrhiza oleoresin using solar dryer to concentration of curcuminoid, total phenol, and antioxidant activity. Biofarmasi 14: 1-9. Curcuma (Curcuma xanthorrhiza Roxb.) is a type of drug plant that has high enough capacity of production in Indonesia. Generally, commerced in the form of fresh curcuma or processed product as simple as simplicia and curcuma powder. Processed products that could be developed is curcuma oleoresin. It is a mixture of essential oils and resins obtained from extraction process of curcuma powder using an organic solvent. Oleoresin has the same flavor and aroma to the extracted material. Due to these characteristics, it is used as a flavor and food coloring, other than as a raw material in pharmaceutical industry. In addition, it also contains active compounds which can support the utilization of drug and food industries. This study aims to determine whether the size of the powder, powdered curcuma immersion time, and interactions between them that can be influenced the content of curcuminoids, total phenol and antioxidant activity of curcuma oleoresin. Selection of solar dryers in the drying process is based on previously studied that compare the natural drying technique with a solar dryer, and the best results of those studies are shown in the solar dryer. This research using completely randomized design with two factors: the size variation of curcuma powder (60, 80 and 100 mesh) and immersion time variation (extraction) of curcuma powder (12, 24 and 36 hours). The results showed that the powder size of curcuma and immersion time has an effect on curcuminoid content, total phenol and antioxidant activity of curcuma oleoresin. However, there are no interaction between both factors. That is, the size and the immersion time of curcuma powder do not affect each other on the content of curcuminoid, total phenol and activity of antioxidant.

scholarly journals The infection of trematodes on rice frogs (Fejervarya cancrivora) in Karawang Regency, West Java

2020 ◽  
Vol 19 ◽  
pp. 00004
Author(s):  
Gloria Animalesto
Keyword(s):  
Raw Material ◽  
West Java

Fejervarya cancrivora is often used as raw material for food and export commodities. In 2014, it was recorded that Karawang Regency was the largest producer of frog’s legs meat in West Java. Research on trematode worms of F. cancrivora from Karawang Regency was conducted to find out the diversity of trematodes worms and its infection patterns. The observation was carried out on 120 frogs. The lungs, stomach, intestine, and caecum were examined for trematodes. The results showed that the F. cancrivora infected by four species of trematodes i.e., Glypthelmins sp., Pleurogenoides sp., Haematoloechus sp., and Diplodiscus sp. with a prevalence of 25.8%, 18.3%, 35.8%, and 23.3%, respectively, and parasite index 1 -25, 1-268, 1-19, and 1-23 individual parasite in each host, respectively.

scholarly journals Studi Rantai Pasok Bahan Baku Keripik Kentang Industri Rumah Tangga di Jawa Barat (Supply Chain Study of Raw Material for Household Industry’s Potato Chips in West Java)

2021 ◽  
Vol 30 (2) ◽  
pp. 159
Author(s):  
Witono Adiyoga ◽  
Darkam Musaddad ◽  
Asma Sembiring
Keyword(s):  
Supply Chain ◽  
Focus Group ◽  
Focus Group Discussion ◽  
Group Discussion ◽  
Spot Market ◽  
Potato Chips ◽  
Raw Material ◽  
West Java ◽  
Material Supply ◽  
Strategic Position

<p>Salah satu faktor utama yang dapat menjaga keberlanjutan dan kontinuitas produksi industri pengolahan pertanian adalah ketersediaan pasokan bahan baku. Penelitian ini bertujuan mengidentifikasi karakteristik industri dan merancang upaya perbaikan rantai pasok bahan baku keripik kentang industri rumah tangga di Jawa Barat. Penelitian dilaksanakan di Garut dan Pangalengan, Jawa Barat pada bulan Agustus 2016. Pengumpulan data dilakukan melalui metode survey dan focus group discussion (FGD). Survey dilaksanakan melalui wawancara 19 responden prosesor keripik kentang skala rumah tangga. Focus group discussion diarahkan untuk mengelaborasi kondisi aktual dan potensi perbaikan rantai pasok bahan baku keripik kentang. Alat analisis yang digunakan adalah statistika deskriptif, analisis strengths, weaknesses, opportunities, and threats (SWOT,) matriks strategic position and action evaluation matrix (SPACE), dan analisis quantitative strategis planning matrix (QSPM). Hasil penelitian menunjukkan bahwa rata-rata pasokan bahan baku per industri adalah 2,8 ton per bulan. Sistem pembelian bahan baku adalah spot market. Kapasitas produksi keripik kentang per bulan berkisar antara 15–540 kg (84,2%). Spesifikasi bahan baku masih belum terstandarisasi dan bersifat ekstrinsik kualitatif. Analisis SWOT dan pemetaan faktor-faktor eksternal-internal menunjukkan bahwa perbaikan rantai pasok dapat ditempuh dengan menggunakan strategi agresif. Penyusunan prioritas strategi melalui analisis QSPM menyarankan agar strategi promosi masif varietas alternatif kentang prosesing non-Atlantik (termasuk Median) dan kemudahan akses petani terhadap benihnya, serta strategi perbaikan sistem pembelian bahan baku dapat diimplementasikan secara simultan.</p><p><strong>Keywords</strong></p><p>Keripik kentang; Industri rumah tangga; Rantai pasok bahan baku; Analisis kekuatan-kelemahan-peluang-ancaman</p><p><strong>Abstract</strong></p><p>One important factor that could maintain production sustainability of agro-processing industry is the availability of raw material. The study was aimed at examining potato chips household industry characteristics and designing strategies to improve the raw material supply chain in West Java. The study was conducted in Garut and Pangalengan in August 2016. Data collection was carried out through survey of 19 household industries. Meanwhile, FGD involving relevant participants was conducted to elaborate household industries’ existing conditions and potentials for improvements. The analytical tools used were descriptive statistics, analysis strengths, weaknesses, opportunities, and threats (SWOT),  strategic position and action evaluation (SPACE) matrix, and quantitative strategic planning matrix (QSPM) analysis. The results showed that the industry was characterized by average raw material demand of 2.8 tons/firm/month, spot market purchasing system, and production capacity of 15–540 kg/month. SWOT analysis and mapping in SPACE demonstrate that the improvement of raw material supply chain is best pursued by employing aggressive strategy.  Priority setting by QSPM suggests that the strategy of promoting massively non-Atlantic potato processing varieties (included Median) by also increasing farmers’ seed access, and improving potato chips raw material procurement systems should be implemented simultaneously.</p>

scholarly journals Combining Renewable Eleostearic Acid and Eugenol To Fabricate Sustainable Plasticizer and Its Effect of Plasticizing on PVC

2021 ◽  
Author(s):  
Yufeng Ma ◽  
Fei Song ◽  
Juan Yu ◽  
Nannan Wang ◽  
Puyou Jia ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Eleostearic Acid ◽  
Epoxy Group ◽  
Synthesis Method ◽  
Interaction Force ◽  
Ester Group ◽  
Raw Material ◽  
Polar Group ◽  
Material Source ◽  
Plasticized Pvc

Abstract The recent studies on sustainable plasticizer mainly focus on raw material source, synthesis method and plasticization, but the effect of chemical functional groups (epoxy group and ester group) of sustainable plasticizer on compatibility and thermal stability of plasticized polyvinyl chlorid (PVC) materials has been ignored. In this study, we synthesized two kinds of sustainable plasticizer, eleostearic acid eugenol ester(EAEE) and epoxidized EAEE. PVC films plasticized with EAEE were investigated and compared with epoxidized EAEE. PVC plasticized with epoxidized EAEE showed more flexible and thermal stability than EAEE. More hydrogen bonds were formed between PVC chains and epoxidized EAEE than that of PVC chains and EAEE, which caused the that epoxidized EAEE played more efficient plasticizing effect on PVC than EAEE. Epoxidized EAEE containing the flexible alkane chains and polar group (ester groups and epoxy groups) has stronger intermolecular interaction force than EAEE, causing homogeneous and smooth surface of plasticized PVC films.

scholarly journals Chitosan Application as Edible Packaging Raw Material

2021 ◽  
pp. 44-54
Author(s):  
. Junianto ◽  
Maria M. N. Mametapo ◽  
Arijjal Fadhli Aulia ◽  
. Fitriyanti ◽  
Nabila Qurrata A'yun
Keyword(s):  
Extraction Method ◽  
Ash Content ◽  
Edible Coating ◽  
Raw Material ◽  
Film Material ◽  
Biodegradable Packaging ◽  
Edible Packaging ◽  
Manufacturing Methods ◽  
Made In

Chitosan extracted from shrimp or crab can be made as raw material for biodegradable packaging. The purpose of this article is to review the advantages of chitosan as a raw material for packaging, the extraction method of chitosan, the properties and quality of chitosan, biodegradable packaging, manufacturing methods, and properties of packaging made from chitosan and the development of chitosan products for packaging materials. Chitosan is a raw material for packaging that can be parsed, commonly called biodegradable packaging, non-toxic and anti-bacterial. The method of making chitosan is removing minerals and removing protein from shrimp, crab, or ranjungan shells to obtain chitin, followed by the chitin acetylation process to obtain chitosan. The quality of chitosan is listed in SNI No.7949 (2013), where this standardization includes color, moisture content, ash content, nitrogen content, and degree of deacetylation. Chitosan has been used for edible coating material and edible film material, both of which have different manufacturing methods and characteristics. The development of chitosan as raw material for degradable packaging is that chitosan is made in nanoparticle size.

Application and Research of Nursing Products Based on Single Wall Carbon Nanotubes in Personal Health Care

2021 ◽  
Vol 21 (2) ◽  
pp. 1042-1047
Author(s):  
Xiaowei Li ◽  
Wenbo Zhao ◽  
Dong Zhao ◽  
Hongyan Jing
Keyword(s):  
Carbon Nanotubes ◽  
Extraction Method ◽  
Personal Care Products ◽  
Single Walled Carbon Nanotubes ◽  
Raw Material ◽  
Single Wall Carbon Nanotubes ◽  
Personal Care ◽  
Separation And Purification ◽  
Single Walled Carbon ◽  
Walled Carbon Nanotubes

Single walled carbon nanotubes have special chemical and physical properties, at the same time, they have the advantage of macro maneuverability in maneuverability, so they have the potential of multi-functional applications. At present, composite materials, super capacitors and corresponding personal care products based on carbon nanotubes are widely used in all aspects of people’s lives, and these products have obvious functional advantages. In this paper, based on the application of single-walled carbon nanotubes technology in personal care products, the separation and purification of ginsenoside pods, the raw material of high-end washing and care products, was studied. In order to enhance the conductivity and tensile strength of SWNTs, this paper innovatively introduces the purification method of current acid treatment to enhance the performance of SWNTs. Based on the improved single-walled carbon nanotubes technology, the extraction efficiency of the optimized single-walled carbon nanotubes was analyzed. In the end of this paper, the optimized extraction method of ginsenoside pods from SWNTs is compared with the traditional extraction method. The experimental results show that SWNTs has obvious time efficiency advantage.

The Application Analysis of Crude Ricin in Terrorism

2012 ◽  
Vol 549 ◽  
pp. 1051-1054
Author(s):  
Xin Wang ◽  
Peng Peng ◽  
Shan Mao Li ◽  
Da Wei Jiang ◽  
Guo Hong Liu ◽  
...  
Keyword(s):  
Extraction Method ◽  
Extraction Process ◽  
Raw Material ◽  
Material Sources ◽  
Toxic Material ◽  
Application Analysis ◽  
Simple Extraction

Ricin is a highly toxic material, which can be extracted from semenricini. Due to the extensive raw material sources and the simple extraction process, it is very possible for ricin to become one of the attack means for terrorist. Therefore, it is necessary to make analysis of its extraction method, toxicity, and the corresponding routes for harm transmission.

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