scholarly journals MAKING DRY NOODLES MADE FROM CASSAVA FLOUR (MANIHOT ESCULENTA CRANTZ) AND CASSAVA STARCH

2020 ◽  
Vol 8 (2) ◽  
pp. 103-109
Author(s):  
Adnan Engelen ◽  
Rahmat A Rahman ◽  
Arif Murtaqi Akhmad Mutsyahidan
Keyword(s):  
Content Analysis ◽  
Texture Analysis ◽  
Chemical Properties ◽  
Cassava Starch ◽  
Ash Content ◽  
Color Analysis ◽  
Manihot Esculenta Crantz ◽  
Cassava Flour ◽  
Randomized Design ◽  
Physical And Chemical

This study aimed to determine the best formulation of dry noodle making from cassava flour and cassava starch and to see the physical and chemical properties of dry noodles. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of dry noodles was a composition of 120 grams of cassava flour and 80 grams of cassava starch (M1) with a moisture content value of 9.81%, an ash content analysis of 8,7%, a color analysis of 22,1% and a texture analysis. 117,27% and had a savory taste, the aroma was not too strong and the color was a bit pale yellow.

scholarly journals Characterization of Physical and Chemical Properties of Effervescent Tablets Temulawak (Curcuma zanthorrhiza) in the Various Proportion of Sodium Bicarbonate and Tartaric Acid

2020 ◽  
Vol 142 ◽  
pp. 03006
Author(s):  
Herlina ◽  
Nita Kuswardhani ◽  
Maria Belgis ◽  
Adinda Tiara
Keyword(s):  
Sodium Bicarbonate ◽  
Water Content ◽  
Tartaric Acid ◽  
Chemical Properties ◽  
Ash Content ◽  
Physical And Chemical Properties ◽  
Randomized Design ◽  
The Right ◽  
Physical And Chemical ◽  
And Chemical Properties

The purpose of this study was to determine the effect of comparative treatment of the proportion of Sodium bicarbonate and tartaric acid on the physical and chemical properties of effervescent tablets temulawak, as well as knowing the proportions of sodium bicarbonate and tartaric acid right to produce a good effervescent tablets temulawak. The research method uses a single completely randomized design namely the ratio of sodium bicarbonate: tartaric acid, (F1 = 2.0: 2.5; F2 = 2.5: 2.0; F3 = 3.0; 1.3; F4 = 3 , 5: 1,0, and F5 = 4.0: 0.5y). each treatment was repeated 3 (three) times. The resulted data were analyzed by ANOVA test. The results showed that the proportion of sodium bicarbonate and tartaric acid significantly affected color lightness, hardness, hygroscopicity, solubility times, water content, ash content, and not significantly affect viscosity and pH. The right proportion of sodium bicarbonate acid tartaric acid for making effervescent tablets temulawak is A1 treatment (proportion of sodium bicarbonate and tartaric acid 2.0: 2.5) with the attributes of water content of 66.72%, hardness of 2.20 kg, hygroscopicity of 25.43 g, solubility times of 35 seconds, viscosity 1.75 MPa.S, water content 1.19%, ash content 3.10%, and pH = 5.1.

scholarly journals Pengaruh Penambahan Bubuk Coklat terhadap Sifat Fisik, Kimia, dan Organoleptik Minuman Instan Bekatul

2016 ◽  
Vol 1 (2) ◽  
pp. 121
Author(s):  
Abdul Hadi ◽  
Nadia Siratunnisak
Keyword(s):  
Water Content ◽  
Rice Bran ◽  
Chemical Properties ◽  
Ash Content ◽  
Control Treatment ◽  
Selling Price ◽  
Cocoa Powder ◽  
Randomized Design ◽  
Physical And Chemical ◽  
The Impact

The instant beverage product ingredients bran is a powder made from rice bran with the addition of sugar, saffron and cocoa powder. The addition of the cocoa powder bran instant drinks can enhance the flavor of drinks, so the demand by the public and boost the selling price of rice bran. This study is experimental by using bran as the manufacture of beverages physical, chemical and organoleptic. The experimental design used was completely randomized design (CRD) with 4 treatments with 3 repetitions. Based on the physical properties of rice bran instant drink water content showed that the more the addition of cocoa powder the higher the water content, pH is highest in treatment T3 (BC 250, BK 250), while the ash content is highest in the control treatment. Based on the organoleptic test of the instant beverage bran with the addition of 350, 300, 250 grams of cocoa powder to the acceptability of flavor, color, aroma and texture result of variance (ANOVA) significantly affect the taste, aroma, color, texture in instant drinks bran. The impact of the addition of cocoa powder in instant drinks bran to the taste, aroma, levels of protein, fiber, starch, pH, moisture content and ash content with a variety of treatments (T0, T1, T2, and T3). Keywords:  Rice bran, cocoa powder, physical and chemical properties

scholarly journals Physical and Chemical Characteristic of Halal Gelatin Extracted from Buffalo Hide with Addition of Pineapple Rind at Different Ratio

2019 ◽  
Vol 1 (1) ◽  
pp. 1-4
Author(s):  
Aprizal Aprizal ◽  
Irdha Mirdhayati ◽  
Yendraliza Yendraliza
Keyword(s):  
Islamic Law ◽  
Chemical Properties ◽  
Chemical Characteristic ◽  
Ash Content ◽  
Physical And Chemical Properties ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Physical And Chemical ◽  
Extraction Agent ◽  
And Chemical Properties

The production of halal gelatin from buffalo hide waste which is animal be slaughtered according to Islamic law and using pineapple rind as an extraction agent was an alternative to produce halal gelatin. The availability of buffalo hide in Riau Province was stable and its hide had high protein content. This research was conducted to produced and determine the characteristics of halal gelatin from buffalo hide using solution of pineapple skin in terms of their physical and chemical properties. The Completely Randomized Design (CRD) was experimental design used with consist of 3 treatments and 4 replications. The treatment was ratio hide :  pineapple rind solution, namely 3:1, 3:2 , 3:3 w/v. The parameters observed were yield, viscosity, color, pH, ash content and moisture content. The results showed that immersion of buffalo hide in the solution of pineapple rind at different ratio gave highly significant increased the viscosity and ash content of gelatin but not significant effect to yield percentage , color, pH and moisture of gelatin. The yield percentage ranging from 5.99-7.33%, pH 4.83-4.85, viscosity was 1.95-2.20 cP, color 0.54-0.71 absorbance unit, ash 0.25-, 032% and moisture 9.97-9.99%. It can be concluded that the best treatment was ratio 3:2 and 3 : 3 according to had viscosity, pH, color, ash and moisture in line with the standard of gelatin by Gelatin Manufacture Institute of America (GMIA).

scholarly journals Physicochemical characteristics of wheat treated with diatomaceous earth and conventionally stored

2014 ◽  
Vol 38 (6) ◽  
pp. 546-553 ◽  
Author(s):  
Janete Deliberali Freo ◽  
Lidiane Borges Dias de Moraes ◽  
Gabriela Soster Santetti ◽  
Taís Luana Gottmannshausen ◽  
Moacir Cardoso Elias ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Diatomaceous Earth ◽  
Chemical Properties ◽  
Storage Period ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Wheat Grains ◽  
Gluten Content ◽  
Randomized Design ◽  
Physical And Chemical

Studies show the efficacy of the use of diatomaceous earth for insect control, however, lack studies on the effects of physical and chemical properties of wheat flour added diatomaceous earth. The aim of this study was to assess the physicochemical characteristics of wheat grains treated with increasingly higher dosages of diatomaceous earth and conventionally stored for a 180-day period. Samples containing 10 kg of wheat grains were treated with 0.0, 2.0 and 4.0 g kg-1 of diatomaceous earth and then conventionally stored. Analyses of grain hectoliter mass and ash content, as well as flour gluten content, flour color, alveography and farinography were performed at 0, 60, 120 and 180 days of storage. The experiment was carried out in a totally randomized design. The grain ash content and intensity of color component L* of wheat flour increase proportionally to the application of increasing doses of diatomaceous earth and longer storage periods. The grain hectoliter mass and values of +b* chromaticity coordinate, wet gluten content and gluten content in wheat flour diminish with the application of increasing doses of diatomaceous earth and longer storage periods. The gluten strength and dough stability of flour obtained from wheat grains without addition of diatomaceous earth increase with the storage period; this behavior was not observed in treatments with the application of 2.0 and 4.0 g kg-1 diatomaceous earth. The application of increasing doses of diatomaceous earth changes the physical and chemical characteristics of wheat grains stored, with consequent reduction of the flour technological quality.

scholarly journals Kajian Sifat Fisikokimia dan Organoleptik Beras Singkong (Manihot Esculenta Crantz) Dengan Modifikasi Secara Pemanasan

2019 ◽  
Vol 19 (1) ◽  
pp. 78
Author(s):  
Ardiansyah Ardiansyah ◽  
Endang Sri Wahyuni
Keyword(s):  
Experimental Design ◽  
Resistant Starch ◽  
Manihot Esculenta ◽  
Cassava Starch ◽  
Study Data ◽  
Manihot Esculenta Crantz ◽  
Cassava Flour ◽  
Warm Up ◽  
Randomized Design ◽  
Completely Randomized Design

This study aims to determine the effect of heating on physicochemical properties of cassava flour by modifying the heating and organoleptic of cassava rice with cassava flour modified heating. The experimental design used in this study was a completely randomized design, consisting of one factor with six levels of treatment namely 0 minutes warm-up time, 15 minutes, 30 minutes, 45 minutes 60 minutes and 75 minutes. The results of the study data were analyzed by anova test and carried out by the Tukey HSD test. From the results of the study it was concluded that there was a warming effect on digestibility, cassava starch resistant starch modified heating. Cassava rice with cassava flour modified heating is not liked by panelists.

scholarly journals PENGARUH PERSENTASE PEREKAT TAPIOKA TERHADAP KARAKTERISTIK BRIKET ARANG TEMPURUNG KELAPA

2021 ◽  
Vol 4 (2) ◽  
pp. 324
Author(s):  
Norhikmah ◽  
Noor Mirad Sari ◽  
Muhammad Faisal Mahdie
Keyword(s):  
Chemical Properties ◽  
Ash Content ◽  
Coconut Shell ◽  
Physical And Chemical Properties ◽  
Heating Value ◽  
Astm Standard ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Physical And Chemical ◽  
And Chemical Properties

Tapioka flour as an adhesive for coconut shell charcoal briquettes can affect the characteristics of charcoal briquettes consisting of physical and chemical properties. The purpose of this study was to determine the physical properties of coconut shell charcoal briquettes in several adhesive percentages. The method used was a completely randomized design pattern and in this study there was only one factor (factor = coconut shell charcoal and tapioca adhesive/starch), as many as 5 treatments with 3 replicatins = 15 samples to be tested. Charakteristics of coconut shell charcoal briquettes that meet ASTM standard : water content that entered ASTM standard (Max 6%) in treatment A2 (95% coconut shell charcoal + 5% tapioca adhesive), the best density is found in treatment A3 (90% coconut shell charcoal + 10% tapioca adhesive)and enter ASTM standard(1.0-1.2 g / cm3), ash content that falls within the ASTM standard (Max 18%) in treatment A3(90% coconut shell charcoal + 10% tapioca adhesive), flying substancs that comply with ASTM standard (19-28%) in treatment A3 (90% charcoal coconut shell + 10% tapioca adhesive), bonded carbon content which is included in the ASTM standard (at least 58%) in treatment A2 (95% coconut shell charcoal + 5% tapioca adhesive),and the best heating value is found in the treatment A3 ( 90% coconut shell charcoal + 10% tapioca adhesive) which falls within the ASTM standard (4000-6500 cal / g). The results of this study indicate that the percentage of tapioca adhesive can affect the characteristics of coconut shell charcoal briquetess.Keywords: Percentage of tapioca adhesive; Charcoal briquettes; Coconut shell

Assessment of locally produced waxing materials on the shelf life and fruit quality of two tomato varieties (Solanum lycopersicum)

2017 ◽  
Vol 4 (1) ◽  
pp. 36-47
Author(s):  
R. Osae G. Essilfie J. O. Anim
Keyword(s):  
Shelf Life ◽  
Tomato Fruit ◽  
Chemical Properties ◽  
Storage Period ◽  
Cassava Starch ◽  
Soluble Solids ◽  
Shea Butter ◽  
Tomato Fruits ◽  
Randomized Design ◽  
Colour Development

The study was conducted to assess the effect of different waxing materials on the quality attributes of tomato fruits. A 2 x8 factorial experiment layout in complete randomized design with 16 treatment combinations and 3 replication was adopted.The materials that were used for the experiment are two (2) varieties of tomatoes (Pectomech and Power Rano) and seven(7) waxing material (shea butter, cassava starch, beeswax, and a combination of shea butter + cassava starch, shea butter + beeswax, cassava starch + beeswax, shea butter + cassava starch + beeswax) and a control. Results from the experiment indicated that all waxing treatments delayed the development of weight loss, firmness, pH, total soluble solids, and total titrable acidity. The results also suggested that edible wax coatings delayed the ripening process and colour development of tomato fruits during the storage period and extended the shelf life. However Beewax treatment and its combinations performed better than the other treatments. It was therefore recommended that locally produced wax such as Beewax, Shea butter, Cassava Starch treatments and their combinations could be a good technology for preserving the quality and extending the shelf life of fresh tomato fruit as well as maintaining the physical and chemical properties.

scholarly journals Effect of Slice Weight and Soaking Time on the Physico-Chemical Properties of Cassava Flour (Manihotesculentus) used for Bakery Products

2021 ◽  
pp. 10-24
Author(s):  
C. R. Abah ◽  
C. N. Ishiwu ◽  
J. E. Obiegbuna ◽  
E. F. Okpalanma ◽  
C. S. Anarado
Keyword(s):  
Chemical Properties ◽  
Process Variables ◽  
Soaking Time ◽  
Cassava Flour ◽  
Baked Goods ◽  
Cassava Root ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

Quality cassava(Manihotesculentus, Crantz) flour is often influenced by process variables such as slice weight and soaking time which may affect its nutritional quality. In this study, the effect of process variables (slice weight and soaking time) on quality of cassava flour was carried out. Cassava root was peeled, washed and cut into varied sizes (25.86 - 54.14 g) and soaked at varied time (7.03 - 40.97 h). The proximate composition, physical and chemical properties of the flour were carried out using standard methods. The result in our findings showed that slice weight and soaking time had significant increase (p<0.05) on the proximate and physico-chemical properties of the flour.The amylose and amylopectin content of the flour increased with increasing soaking time while the hydrogen cyanide content decreased with increase in soaking time. Overall, the quality cassava flour displayed desirable properties for its incorporation into baked goods.

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