scholarly journals NILAI pH DAN DETEKSI Salmonella sp. DAGING SAPI DI PASAR TRADISIONAL DAN PASAR MODERN DI WILAYAH SURABAYA TIMUR

2021 ◽  
Vol 11 (1) ◽  
pp. 25-28
Author(s):  
Sheila Marty Yanestria ◽  
Asih Rahayu ◽  
Atina Atina
Keyword(s):  
Ph Value ◽  
Descriptive Analysis ◽  
Biochemical Properties ◽  
Observational Research ◽  
Meat Sample ◽  
Traditional Markets ◽  
Ph Values ◽  
Significant Difference ◽  
Meat Samples ◽  
Cooked Meat

The purpose of this study was to determine the pH value and detection of Salmonella sp beef in traditional markets and modern markets in East Surabaya. This type of observational research with descriptive analysis based on the range of normal pH values ​​of beef and the biochemical properties of Salmonella sp. The samples used consisted of the following: traditional markets with codes A, B, C, D, and E, and modern markets with codes 1, 2, 3, 4, and 5. Each sample taken from each market consisted of cooked meat. deep or tenderloin with 2 different pieces. Based on the results of the study showed that there was no significant difference in the pH value of beef from traditional markets and modern markets in East Surabaya (P <0.05) and there was 1 positive meat sample for Salmonella sp from traditional markets and 2 meat samples. Positive Salmonella sp which comes from the modern market.

scholarly journals Determination of Chemical Content and some Physical Properties and Meat Pigments (Myoglobin, Meta Myoglobin and Oxymyoglobin) in Different Parts of Slaughtered Animals

2019 ◽  
Vol 32 ◽  
pp. 302-319
Author(s):  
Khadeeja S.J. Al-Husseiny ◽  
Maryam T. Khrebish
Keyword(s):  
The Body ◽  
Water Holding Capacity ◽  
Fresh Meat ◽  
Ph Values ◽  
Significant Difference ◽  
Chemical Content ◽  
Meat Samples ◽  
Water Holding ◽  
Different Parts

The current study aimed to estimate the pigments of some muscles parts taken from cows, sheep and chicken (thigh, chest and back). The chemical content including moisture, protein, lipids and ash, as well as the pH and the water holding capacity have been evaluated. Results showed that the moisture differed among three animals with high percentage of moisture, ash and lipid in back in compared with other parts of cows. while significant difference in the percentage of ash of back with other parts and in protein in chest with other parts of sheep. The significant differences were recorded in percentage of ash of three parts of chicken, also significant differences between chest and back. The water holding capacity of fresh meat samples taken from thigh, chest and back of cows, sheep and chicken significantly differ among samples. pH values which reflect a confect in water holding capacity of meat samples taken from different parts of the body and from different animal. In addition, there was a significant differences in the percentage of the presences of myoglobin, metmyoglobin and oxymyoglobin in different samples taken from different parts of the slaughtered animals.

scholarly journals A Comparative Study of Groundwater between Geological Groups of Southern Benue Trough, Nigeria Using Modelling Approach

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Moses Oghenenyoreme Eyankware ◽  
Philip Njoku Obasi ◽  
Christoper Ogwah
Keyword(s):  
Ph Value ◽  
Total Hardness ◽  
Natural State ◽  
Benue Trough ◽  
Ph Values ◽  
Groundwater Samples ◽  
Significant Difference ◽  
Host Rocks ◽  
Field Plots ◽  
Modelling Approach

Groundwater studies were carried out between two geological groups to evaluate factors that influences groundwater geochemistry. To achieve this, 30 groundwater samples were collected. Parameters such as pH, Electrical Conductivity (Ec), Total Dissolved Solids (TDS), Total Hardness (TH), and hydrochemical characteristics (Na2+, K+ , Ca2+, Mg2+, HCO3¯, NO3¯, Cl¯, CO23¯, and SO42¯) of groundwater were determined. Findings revealed that the pH value for Asu River Group ranges from 5.3 to 7.5, and that of Eze Aku Group ranges from 4.1 to 7.9. It was observed that areas around the mines had low pH values. Analyzed results that were obtained were interpreted using various hydrogeochemical models. Parson plots reflected that groundwater within the two geological groups fell within Ca˗Mg˗SO4 and Ca˗Mg˗Cl. Results from End˗member plots showed that 96% of groundwater samples analyzed were categorized under carbonate weathering, 4% fell silicate weathering. Gibbs plots revealed that interactions between groundwater and surrounding host rocks are mostly the main processes responsible for chemical characteristics of groundwater, Diamond field plots suggested that groundwater within the study were categorized to be high in Ca + Mg & SO4 + Cl, the plot of Ca2+/(HCO3¯+SO42¯) against Na+/Cl¯ revealed that groundwater was considered to be within the natural state for the two group. The plot of TDS against TH showed that groundwater is classified as soft freshwater. The study revealed there was no significant difference between factors that influence groundwater within the two geological.

pH changes in dental plaque after using sugar-free pediatric medicine

2001 ◽  
Vol 25 (4) ◽  
pp. 307-312 ◽  
Author(s):  
Ali Mentes
Keyword(s):  
Oral Hygiene ◽  
Dental Plaque ◽  
Dietary Habits ◽  
Ph Value ◽  
Dental Students ◽  
Free Solution ◽  
Pediatric Medicine ◽  
Ph Changes ◽  
Ph Values ◽  
Significant Difference

The aim of this study was to compare the pH changes in the dental plaque after rinsing with sugared- (sucrose) or sugar-free (saccharine, cyclamate and sorbitol) versions of the same pediatric acetaminophen solution (ekosetol®) up to one hour. Twenty-nine undergraduate dental students (17 girls and 12 boys) collected plaque for 48 hours by abstaining from oral hygiene, during which period they maintained normal dietary habits. Plaque sampling was done in two subsequent days before and 2, 5, 10, 15, 20, 25, 30, 40, 50 and 60 minutes after rinsing with both solutions. Measurements of pH were done within one hour using a micro pH electrode and a pH meter. All experiments were finished in 6 days by dividing the group to three. Results showed a significant difference between groups in respect to pH values and pH drops after rinsing. Mean pH values were below 5.70 for one hour in sugared solution, whereas no mean pH value was detected below 5.80 for one hour with the sugar-free solution. Minimum pH values (sugar-free: 5.62±0.36; sugared: 5.00±0.33, p&lt;0.001) and maximum pH drops (sugar-free: -0.57±0.26; sugared: -1.16 ± 0.44, p&lt;0.001) were also significantly different. No difference was found between genders. We concluded that changing of sucrose to non-acidogenic sweeteners was essential to prevent the cariogenic potential of the pediatric medicines.

scholarly journals Ph value of infant’s skin is higher on diaper area compared to nondiaper area

2019 ◽  
Author(s):  
Nadia Wirantari ◽  
Linda Astari ◽  
Iskandar Zulkarnain
Keyword(s):  
Barrier Function ◽  
Ph Value ◽  
Skin Barrier ◽  
Cross Sectional Study ◽  
Skin Barrier Function ◽  
Cross Sectional ◽  
Ph Values ◽  
Skin Ph ◽  
Significant Difference ◽  
The Difference

Prolonged use of diaper may alter skin barrier function due to exposure to irritants from feces and urine, concurrent mechanical friction and occlusion, thus render the skin prone to inflammation and infection. Measurement of skin pH value may be used to document skin barrier function, especially in tropical countries such as Indonesia, and to expose the difference between diapered and non-diapered skin. The purpose of this study is to compare the pH value between baby’s diapered and non-diapered skin. In this cross-sectional study, the skin pH of 43 healthy babies aged 6 to 12 months were measured using pH-meter on diaper and non-diaper area of the skin. pH values were documented and compared. The mean pH value of diaper area was 6,11 ± 0,72 g/m2/h (95% CI, 4,88 – 8,02) and non-diaper area was 5,91 ± 0,69 g/m2/h (95% CI, 4,53 – 7,69), with significant difference (p=0,005). pH values increased significantly on diaper area compared to nondiaper area, revealing impaired barrier function on diapered skin, despite no pathological skin changes.

scholarly journals Efektivitas mengonsumsi keju Brie terhadap kenaikan pH salivaEffectiveness of consuming Brie cheese on increasing salivary pH

2019 ◽  
Vol 3 (1) ◽  
pp. 13
Author(s):  
Celia Lazarus ◽  
Henry Yonatan Mandalas ◽  
Winny Suwindere
Keyword(s):  
Treatment Group ◽  
Ph Value ◽  
Tooth Enamel ◽  
Test Strip ◽  
Control Group ◽  
Average Difference ◽  
Research Subjects ◽  
Ph Values ◽  
Significant Difference ◽  
Salivary Ph

Pendahuluan: Derajat keasaman (pH) saliva merupakan faktor kunci utama keseimbangan demineralisasi dan remineralisasi gigi. Demineralisasi email terjadi pada keadaan pH <5,5 dan terjadi dalam waktu beberapa menit setelah asupan sukrosa. Saliva memiliki peran signifikan dalam proses meningkatkan pH rongga mulut sehubungan dengan kemampuan buffering, yaitu kandungan bikarbonat yang dapat menetralkan pH sehingga mencegah enamel gigi dari demineralisasi. Tujuan penelitian ini untuk mengukur atau menilai peranan keju Brie dalam menaikan pH saliva. Metode: Penelitian ini merupakan eksperimental semu bersifat komparatif. Jumlah subjek penelitian adalah 32 orang yang dibagi menjadi kelompok perlakuan, yaitu mengonsumsi keju Brie dan kelompok kontrol, yaitu tidak mengonsumsi keju Brie. Subjek penelitian diukur nilai pH saliva awal dan akhir menggunakan pH test strip. Hasil: Rerata selisih nilai pH awal dan akhir pada kelompok perlakuan adalah sebesar 0,48 dan pada kelompok kontrol adalah sebesar -0,29. Rerata selisih pH saliva pada kelompok perlakuan, yaitu mengonsumsi keju Brie, lebih besar dibandingkan dengan kelompok kontrol, dengan perbedaan yang signifikan (p<0,05). Simpulan: Mengonsumsi keju Brie efektif dalam meningkatkan pH saliva.Kata kunci: Efektivitas, keju Brie, pH saliva ABSTRACTIntroduction: Salivary acidity degree (pH) is the main key factor in the balance of tooth demineralisation and remineralisation. Enamel demineralisation occurs at the pH < 5.5 and occurs within minutes after sucrose intake. Saliva has a significant role in the process of pH increase in the oral cavity due to the buffering ability, which is the bicarbonate content which able to neutralise the pH value to prevent tooth enamel demineralisation. The purpose of this study was to measure or assess the effect of Brie cheese consumption in raising the salivary pH. Methods: This study is a quasi-experimental comparative. The number of research subjects was 32 people who were divided into treatment groups which consumed Brie cheese, and the control group which did not consume Brie cheese. Each research subject was measured the initial and final salivary pH values using a pH test strip. Results: The average difference in the initial and final pH values of the treatment group was 0.48, and in the control group was -0.29. The average difference of the salivary pH in the treatment group, which was consuming Brie cheese, was higher than the control group, with a significant difference (p < 0.05). Conclusion: Consuming Brie cheese is effective in increasing the salivary pH.Keywords: Effectiveness, Brie cheese, salivary pH

scholarly journals LABORATORY TRIAL OF PROTEIN DETERMINATION IN URINE USING DIFFERENT PH VALUES OF ACETIC ACID AND ACETATE BUFFER METHOD

2020 ◽  
Vol 2 (1) ◽  
pp. 34-41
Author(s):  
Dinar Rahayu ◽  
Tuti Rustiana
Keyword(s):  
Acetic Acid ◽  
Clinical Examination ◽  
Ph Value ◽  
Urine Ph ◽  
Protein Determination ◽  
Ph Values ◽  
Significant Difference ◽  
Laboratory Trial ◽  
Acidic Urine

Abstract The determination of protein in urine is important in clinical examination along with other parameters in urine. The presence of protein in urine can be interpreted that there is a disorder in kidney. Acid and heat coagulations method is still widely used in many areas to determine protein in urine. In this method, the characteristic of protein that will precipitate in the presence of acid or if exposed to heat is deployed to gain information about the amount of protein. The greater amount of protein, the more prominence is the coagulation. Urine pH also varies according to the condition, classic acidosis will give an acidic urine and the presence of ammonium producing bacteria can cause basic urine. In this research acetic acid method with 6% of CH3COOH and pH value of 2,9 and buffer acetic with pH 4,5 are used to determine the certain amount of protein (+3 value, corresponds with 2-4 mg/dL protein in urine) in varied pH values of urine samples. To compare the results, first in control urine with pH 6,8 the results of both methods is compared and shows no significant different, then the Kruskall-Wallis test is used to compare the results in other pH values to control and the test is shown also there are no significant difference. This shows that either acetic acid at pH 2,9 or acetic buffer at pH 4,5 can be used to determine protein amount in urine.

STUDI KIMIA IKAN BANDENG (Chanos chanos Forskal) TANPA TULANG YANG DIKEMAS MENGGUNAKAN METODE KEMASAN BERBEDA PADA PENYIMPANAN SUHU DINGIN (5°C)

2020 ◽  
Vol 3 (2) ◽  
pp. 143
Author(s):  
Faisal Faisal ◽  
Andi Besse Patadjai ◽  
Muhammad Syukri Sadimantara
Keyword(s):  
Ph Value ◽  
Block Design ◽  
Vacuum Packaging ◽  
Diversity Analysis ◽  
Chemical Parameters ◽  
Chanos Chanos ◽  
Ph Values ◽  
Randomized Block Design ◽  
Significant Difference ◽  
And Storage

ABSTRACT         The aim of this study was to determine the chemical changes in boneless milkfish (Chanos chanos Forskal) with cold storage (5°C) until the 6th day. This study used a randomized block design (RBD) with 3 treatments; milkfish samples without packaging (C1), non-vacuum packaging (C2), and vacuum packaging (C3) and performed 3 times. Chemical parameters include pH, TVB, and TMA. The data obtained were analyzed using diversity analysis (ANOVA) and if a significant difference found in treatments then the DMRT test was continued. The results showed a significant difference in the TVB value 0-day storage, but in the pH and TMA values, there were no significant differences. The results of research on the storage of the 6th day showed a significant difference to the value of TVB and TMA, but at pH value, there was no significant difference. The results showed that the pH values of 0 and 6 days remained stable in the neutral range (6.3-6.8). TVB and TMA values for each treatment and storage are below tolerant limits. The highest values in TVB and TMA treatment without packaging on the 6th day (C1) were 19.39 mgN/100 gr and 3.32 mg/100 gr, respectively.Keywords: chemical compound, packaging, storage, thorns leave milkfishABSTRAKTujuan dari penelitian ini adalah untuk mengetahui perubahan kimia ikan bandeng tanpa tulang (Chanos chanos Forskal) pada penyimpanan suhu dingin (5°) pada awal penyimpanan sampai hari ke-6. Penelitian ini menggunakan rancangan acak kelompok (RAK) dengan 3 perlakuan yaitu sampel ikan bandeng tanpa kemasan (C1), kemasan nonvakum (C2), dan kemasan vakum (C3) dan dilakukan 3 kali ulangan. Perubahan kimia yang diukur meliputi pH, TVB, dan TMA. Data yang diperoleh dari uji kimia dianalisis menggunakan analisis keragaman (ANOVA) untuk mengetahui ada tidaknya perbedaan pada setiap perlakuan dan dilanjutkan uji DMRT jika didapatkan perbedaan yang signifikan. Hasil penelitian menunujukkan adanya perbedaan signifikan pada penyimpanan hari ke-0 terhadap nilai TVB, tetapi pada nilai pH dan TMA tidak terdapat perbedaan signifikan. Hasil penelitian pada penyimpanan hari ke-6 menunujukkan adanya perbedaan signifikan terhadap nilai TVB dan TMA, tetapi pada nilai pH tidak terdapat perbedaan signifikan. Hasil menunjukkan bahwa nilai pH hari ke-0 dan ke-6 nilai rata-rata pH tetap stabil di kisaran netral (6,3-6,8). Nilai TVB dan TMA pada setiap perlakuan dan penyimpanan dibawah batas tolerir. Nilai tertinggi pada TVB dan TMA pada perlakuan tanpa kemasan hari ke-6 (C1) masing-masing 19,39 mgN/100 gr dan 3,32mgN/100 gr.Kata kunci: Ikan bandeng tanpa tulang, kandungan kimia, kemasan, penyimpanan

scholarly journals PENGARUH LAMA PERENDAMAN DAGING SAPI DALAM BLEND JAHE (Zingiber officinalle Roscoe) TERHADAP pH dan KEEMPUKAN

2020 ◽  
Vol 4 (2) ◽  
pp. 92-97
Author(s):  
Suratno Suratno ◽  
Ali Husni ◽  
Rr Riyanti ◽  
Dian Septinova
Keyword(s):  
Ph Value ◽  
Animal Husbandry ◽  
Zingiber Officinale ◽  
Soaking Time ◽  
Significance Level ◽  
Beef Meat ◽  
Randomized Design ◽  
Significant Difference ◽  
Zingiber Officinale Roscoe ◽  
Meat Samples

This study aimed to determine the effect of soaking time for beef meat in ginger blend (Zingiber officinale Roscoe) on pH and tenderness. This research was conducted at the Animal Production and Reproduction Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. Meat samples were obtained from Z-Beef slaugher house at Bandarlampung. The study used an experimental method in a completely randomized design with four treatments and five replications using a 15% ginger blend solution. The treatments were beef meat without soaking, soaking for 10 minutes, 20 minutes and 30 minutes with ginger blend. The results obtained were analyzed with Analysis of Variance (ANOVA) at 5% significance level and continued with the Least Significant Difference test (LSD test). The results showed that the soaking time with ginger blend had no significant effect (P>0.005) on the pH value, but it had a significant effect (P<0.005) on the tenderness of beef meat with soaking time was up to 30 minutes.   Key words: Beef, Ginger, Soaking time,  pH, and tenderness

scholarly journals Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton

2020 ◽  
Vol 63 (2) ◽  
pp. 277-281
Author(s):  
Ana Kaić ◽  
Ante Kasap ◽  
Ivan Širić ◽  
Boro Mioč
Keyword(s):  
Meat Quality ◽  
Ph Value ◽  
Sufficient Accuracy ◽  
Drip Loss ◽  
Programming Environment ◽  
Loss Assessment ◽  
Ph Values ◽  
Significant Difference ◽  
R Programming ◽  
Highly Correlated

Abstract. Drip loss, pH value, and color are among the important traits that determine meat quality. Contrary to pH and color, the method associated with drip loss is not yet standardized, and literature data are difficult to compare. Besides, to our knowledge, there is no research comparing drip loss methods and their relation with pH and color in mutton. This study aimed to assess drip loss measurements in mutton taken by different methods (EZ and bag – BM) and their relationship with pH values and color. Mutton samples (Musculus longissimus thoracis et lumborum) originating from 20 ewes of Istrian sheep were used to examine the effect of the method on drip loss after 24 h (EZ24 vs. BM24) and 48 h (EZ48 vs. BM48). Furthermore, correlations between drip loss, pH value, and color were analyzed. The statistical analysis was conducted in R programming environment by using different packages. Within the EZ method there was no significant difference (p>0.05) between ventral and dorsal sample cores used for the assessment of EZ drip loss. Drip loss measured with the same method at two different points of time (24 and 48 h) differed significantly (p<0.001). There was also a significant difference in drip loss determined by different methods (EZ vs. BM) at the same point of time. There were significant (p<0.05) correlations between pH45 min and all color parameters (L*4, a*, b*). The L*, a*, and b* parameters were highly correlated (p<0.001). The strongest correlation occurred between a* and b* parameter (r=0.93). Correlations between drip loss by EZ method and other meat quality attributes were low and not significant. The b* parameter correlated with BM24 (r=0.46) and BM48 (r=0.58), while a* correlated only with BM48 (r=0.50). The correlations between the EZ24 and BM24 as well as between the EZ48 and BM48 were both non-significant (p>0.05). Drip loss cannot be predicted with sufficient accuracy by using pH and color. EZ and BM method in mutton do not provide equivalent results for measuring drip loss. Comparisons of the results obtained with different methods should be avoided or at least performed with great precaution.

scholarly journals Chemical quality indices in local and imported beef meat

2021 ◽  
Vol 71 (4) ◽  
pp. 2549
Author(s):  
F. S. HASSANIEN ◽  
F. A. SHALTOUT ◽  
M. Z. FAHMEY ◽  
H. F. ELSUKKARY
Keyword(s):  
Storage Time ◽  
Chemical Quality ◽  
Chemical Examination ◽  
Mean Values ◽  
Beef Meat ◽  
Ph Values ◽  
Random Samples ◽  
Significant Difference ◽  
The Mean ◽  
Meat Samples

Freshness of meat samples can be measured and evaluated by chemical tests based on t h e i r protein decomposition, lipid oxidation and/or pH values. A total of 100 random samples of local and imported beef meat (50 of each) were collected from different shops in Cairo governorate for evaluation of their chemical quality. Chemical examination of beef samples revealed that the mean values of pH, TVB/N (mg%) and TBA (mg/Kg) were 5.77 ± 0.32, 11.9±1.63 &0.58± 0.10 for local meat samples respectively , while they were 6.6 ± 0.12, 21.5 ± 1.95 & 0.95 ± 0.11 for imported samples respectively. Overall results obtained were considered important meat quality indicators. It is clear that there is a significant difference between fresh and frozen meat samples, which could be attributed to storage time and other conditions, particularly for frozen samples.

Sign in / Sign up

Export Citation Format

Share Document