STUDY ON WET PROCESSING OF BLOCK CHILLY

2013 ◽  
Vol 3 (1) ◽  
pp. 45-50
Author(s):  
Dwi Dian Praptanto ◽  
Kurnia Herlina Dewi ◽  
Bosman Sidebang
Keyword(s):  
Water Content ◽  
Production Method ◽  
Time Data ◽  
Time Duration ◽  
Drying Time ◽  
Significance Level ◽  
Randomized Design ◽  
Wet Processing ◽  
Analysis Application ◽  
Lower Water Content

The purpose of this study is to examine the effect of drying time in weight and water content, combination effect of drying time and size of the material, and consumer acceptance to the product in the wet processing of chili blocks production. Method used in the research is completely randomized design (CRD) with two factorials are material size and drying time. Data were analyzed using ANOVA and further analysis using DMRT at 5% significance level. Organoleptic test result was analyzed using the Kruskal-Wallis and Tukey test for further analysis. Application of the equal drying time to two different size of material: rough and finest block chili, showed the result that water content of the rough block chili is lower than the finest block chilli. Application of the different drying time duration to the same size of chili showed the lower water content with increasing duration of drying time. The water content of the material tends to decrease with increasing duration of drying time. The level of consumer’s preferences to the product of wet processing of chili blocks production is equal for scents, but it’s different for color, texture and overall preferences.

scholarly journals The Effect of the addition of Durian (Durio Zibethinus Murr) Flesh on Gayo Arabica Wine Coffee Characteristics

2021 ◽  
Vol 5 (1) ◽  
Author(s):  
Wanda Krisna Dinata ◽  
Novizar Nazir ◽  
Gunarif Taib
Keyword(s):  
Data Analysis ◽  
Water Content ◽  
Ash Content ◽  
Significance Level ◽  
Sensory Test ◽  
Durio Zibethinus ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Addition Amount ◽  
Range Test

The effect of durian flesh on the characteristics of Gayo Arabica wine coffee quality by fermentation methods has been investigated. This study aims to determine the effect of giving durian flesh to the characteristics of the Arabica Gayo wine coffee and to determine the optimum addition amount of durian flesh. This study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA was then continued with Duncan's New Multiple Range test (DNMRT) at a significance level of 5%.  The treatments were: the addition of durian flesh 0, 25, 50, 75, and 100 g to 1000 g of a coffee cherry. Based on the sensory test, the highest score was obtained by adding 0 g of durian flesh to 1000 g coffee cherry (Score: 76.5)  which was followed by the addition of 75 g of durian pulp to 1000 g coffee cherry (score: 72.75).  The results showed that the addition of durian pulp had a significant effect on the ash content and caffeine content but did not significantly affect the water content.

scholarly journals The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The "Gatotkaca" Analog Rice

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Eries Kusmiandany ◽  
Yoga Pratama ◽  
Yoyok Budi Pramono
Keyword(s):  
Experimental Design ◽  
Water Content ◽  
Analysis Of Variance ◽  
Significance Level ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Difference ◽  
Red Bean

This study aimed to evaluate the effect of the ratio of gatot and red beans usage on water content and organoleptic characteristics from "Gatotkaca" analog rice. The material in this study was gatot (fermented cassava) and red beans. The experimental design used was a completely randomized design (CRD) with 4 treatments and 5 replications. This study consisted of 4 different analog rice formulations, namely T1 (90% gatot: 10% red beans); T2 (85% gatot: 15% red beans); T3 (80% gatot: 20% red beans); T4 (75% gatot: 25% red beans). Data were analysed using Analysis of Variance (ANOVA) with the significance level 5%. The results showed that the difference in the ratio of the usage of gatot but red beans didn’t have a significant effect (p>0.05) on the water content and organoleptic characteristics. Treatment with a ratio of gatot and 85% red beans  15% gatot was the best treatment.

scholarly journals Pengaruh Suhu dan Waktu Pengeringan terhadap Karakteristik Kimia serta Sensori Teh Daun Bambu Tabah (Gigantochloa nigrociliata BUSE-KURZ.)

2019 ◽  
Vol 8 (2) ◽  
pp. 249
Author(s):  
I Kadek Wirawan ◽  
Pande Ketut Diah Kencana ◽  
I Made Supartha Utama
Keyword(s):  
Water Content ◽  
Total Phenol ◽  
Effect Of Temperature ◽  
Tea Leaves ◽  
Total Acid ◽  
Drying Time ◽  
Drying Temperature ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pengeringan terhadap karakteristik kimia dan sensorik teh daun bambu Tabah. Penelitian ini dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor, yaitu faktor suhu pengeringan (50o C dan 60o C) dan faktor waktu pengeringan (1 jam, 2 jam, dan 3 jam). Perlakuan diulang tiga kali untuk mendapatkan 18 unit percobaan. Parameter yang diamati adalah kadar air, pH, total asam, total fenol, dan organoleptik. Hasil penelitian menunjukkan bahwa interaksi suhu dan lama pengeringan daun teh bambu Tabah memiliki pengaruh berbeda nyata terhadap kadar air, pH, total asam, total fenol, warna, penerimaan keseluruhan, tetapi tidak memiliki pengaruh yang berbeda nyata terhadap aroma dan rasa, dengan perlakuan terbaik ini, kadar air, pH, asam total, fenol total, warna, aroma, rasa dan penerimaan keseluruhan ditemukan kadar air 6,881%, pH 6,6, total asam 0, 73%, total fenol 84,01mg / 100g, warna 4,33, aroma 4,40, rasa 3,93, dan penerimaan keseluruhan 4,07.   This study aimd to determine the effect of temperature and drying time on the chemical and sensory characteristics of Tabah bamboo leaf tea. This study was designed using a Completely Randomized Design (CRD) with two factors, namely the drying temperature factor (50oC and 60oC) and the drying time factor (1 hour, 2 hours, and 3 hours). The treatment was repeated three times to obtain 18 experimental units. The parameters observed were water content, pH, total acid, total phenol, color, aroma, taste, and overall acceptance tested organoleptically. The results showed that the interaction of temperature and duration of drying of Tabah bamboo tea leaves had significantly different effects on water content, pH, total acid, total phenol, color, overall reception, but did not have a significantly different effect on aroma and taste. with this combained best treatment, the water content, pH, total acid, total phenol, color, aroma, taste and overall acceptance were found water content 6,881 %, pH 6,6, total acid 0, 73%, total phenol 84,01mg / 100g,color 4,33, aroma 4.40, taste 3,93, and overall acceptance 4,07.

scholarly journals PENGARUH LAMA PENGERINGAN TERHADAP KARAKTERISTIK KIMIA DAN ORGANOLEPTIK DENDENG IKAN TERI (Stolephorus sp.)

2019 ◽  
Vol 2 (2) ◽  
pp. 202
Author(s):  
Dariyani Dariyani ◽  
Kobajashi Togo Isamu ◽  
Suwarjoyowirayatno Suwarjoyowirayatno
Keyword(s):  
Water Content ◽  
Proximate Analysis ◽  
Chemical Parameters ◽  
Drying Time ◽  
Organoleptic Test ◽  
A Value ◽  
Organoleptic Characteristics ◽  
Randomized Design ◽  
Completely Randomized Design

ABSTRACT          The aim of this study was to determine the effect of drying time on the chemical and organoleptic characteristics of anchovy (Stolephorus sp.). This study used a Completely Randomized Design (CRD) consisting of three treatments, with three-time replication  P1 (6 hours, 65oC), P2 ( 7 hours, 65oC), P3 and (8 hours, 65oC). The results showed that the drying time of the organoleptic value has a very significant effect on color with the highest value of 8.04, and a very significant effect on the aroma with a value of 8.05, and no significant effect on taste and texture with the highest values of 7.47 and 7.79. Chemical parameters observed on have a very significant effect on water content, ash, protein and fat with values of 12.6%, 9.1%, 43.6%, and 12.3%, respectively. Keywords: Anchovy, Organoleptic Test, Proximate analysis and drying time.ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh lama pengeringan terhadap karakteristik kimia dan organoleptik dendeng ikan teri (Stolephorus sp.). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL)  yang terdiri dari 3 perlakuan lama pengeringan yang berbeda yaitu P1 (6 jam, 65°C), P2 (7 jam, 65°C), P3 dan (8 jam, 65°C). Hasil penelitian ini menunjukan bahwa lama pengeringan terhadap nilai organoleptik yang diamati berpengaruh sangat nyata terhadap warna dengan nilai tertinggi 8,04, dan berpengaruh sangat nyata terhadap aroma dengan nilai 8,05, serta tidak berpengaruh nyata terhadap rasa dan tekstur dengan nilai tertinggi 7,47, dan 7,79. Lama pengeringan terhadap parameter kimia yang diamati terhadap nilai kadar air, kadar abu, kadar protein dan kadar lemak berpengaruh sangat nyata dengan nilai tertinggi 12,6%, 9,1%, 43,6% dan 12,3%.Kata kunci: Ikan Teri, Uji organoleptik, Uji Proksimat dan Waktu Pengeringan.

scholarly journals Evaluation of different drying processes by energy consumption in an insulated and not insulated laboratory convection dryer

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 107-111
Author(s):  
M.A. Maysami ◽  
R. Sedighi ◽  
H. Ghaffari
Keyword(s):  
Energy Consumption ◽  
Water Content ◽  
Time Duration ◽  
Drying Time ◽  
Dried Fruits ◽  
Food Engineering ◽  
Energy Consuming ◽  
Convection Dryer ◽  
Drying Conditions

Drying is a process to increase the shelf-life of fruits by decreasing their water content. It is one of the energy consuming processes in food engineering. In many studies, the drying time duration and quality of dried fruits were investigated. In this study, the energy consumption in different drying conditions was investigated for the apple in a laboratory convection dryer. The drying conditions were the application of the temperatures of 40, 50, and 60°C and the speeds of 0.5 and 1 ms-1 for the drying air using the insulated and non-insulated drying chambers. Independent from drying duration, the highest energy consumption was recorded as 11.2 kWh for the non-insulated dryer under the drying air condition of 40°C and 0.5 ms-1 . While the lowest energy consumption was only 5.8 kWh for the insulated dryer with the drying air condition of 40 and 50°C and the same 0.5 ms-1 . The drying duration for these conditions was 537, 313, and 233 mins. To achieve the shortest drying time (153 mins), the condition of 60°C and 1 ms-1 in the insulated dryer was used which caused the energy consumption of 7.2 kWh.

scholarly journals Drying and essential oil extraction of Brazilian peppertree (Schinus terebinthifolius Raddi) fruits

2020 ◽  
Vol 24 (9) ◽  
pp. 637-643
Author(s):  
Julia L. Governici ◽  
Naiara C. Z. Sperotto ◽  
Evandro de C. Melo ◽  
Diego A. Gonzaga ◽  
Antônio P. S. Carneiro
Keyword(s):  
Energy Consumption ◽  
Essential Oil ◽  
Water Content ◽  
Air Temperature ◽  
Oil Yield ◽  
Coefficient Of Determination ◽  
Drying Time ◽  
Schinus Terebinthifolius ◽  
Randomized Design ◽  
Essential Oil Yield

ABSTRACT The objectives of this work were to determine the effect of the drying air temperature and fruit fragmentation on the essential oil yield of Brazilian peppertree (Schinus terebinthifolius) fruits, to model drying curves, and evaluate the energy consumption of the drying process. The study was conducted in Viçosa, MG, Brazil, in May 2018. The experiment was conducted using a completely randomized design, in a 3 x 2 factorial arrangement (3 drying air temperatures and 2 fruit fragmentation types), with three replications. Whole fruits (350 g) were dried at 50, 60, and 70 °C until the water content reached a water content of 0.11 on dry basis; 90 g of these fruits where kept in the dryer until reaching an equilibrium water content for the modeling. The data of drying were fitted to 12 mathematical models, whose performances were evaluated by the coefficient of determination, mean relative error, mean estimated error, and residue distribution. The essential oil was extracted by hydro-distillation using whole or fragmented fruits. Fruits dried at 50 °C and fragmented before extraction had higher essential oil yield. The use of air temperature of 70 °C resulted in lower drying time and energy consumption. The data fitted to the Midilli model satisfactorily, regardless of the drying air temperature.

scholarly journals The effect of the comparison of fig leaves with stevia leaves and drying time on the quality of fig leaf teabags

2021 ◽  
Vol 332 ◽  
pp. 08003
Author(s):  
Tantri A. Iranza ◽  
Ismed Suhaidi ◽  
Rona J. Nainggolan
Keyword(s):  
Water Content ◽  
Total Sugar ◽  
Fiber Content ◽  
Total Phenol ◽  
Crude Fiber ◽  
Drying Time ◽  
Crude Fiber Content ◽  
Randomized Design ◽  
Completely Randomized Design

Comparison of fig leaves with stevia leaves and drying time were evaluated for their effect on the quality of fig leaf teabags. The study was designed using a factorial completely randomized design with 2 factors: the ratio of fig leaves to stevia leaves (D) and drying time (P). The results of the analysis showed that the ratio of fig leaves and stevia leaves had a very significant effect on the water content, total sugar, and total phenol and had no significant effect on the crude fiber content. Drying time has a very significant effect on water content, total phenol, and crude fiber content, and has no significant effect on total sugar. The interaction between the 2 factors gave a very significant effect on the total phenol. The best fig leaf tea formulation is 95% fig leaf: 5% stevia leaf and 120 minutes drying time with antioxidant activity content of 23.81 g/mL.

STUDY ON PROCESSING OF DRIED CHILI INTO BLOCK CHILI

2013 ◽  
Vol 3 (1) ◽  
pp. 23-30
Author(s):  
Khaeruddin Hidayat ◽  
Muhammad Syaiful ◽  
Kurnia Herlina Dewi
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Consumer Acceptance ◽  
Drying Process ◽  
Drying Time ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design

The research objective is to obtain the drying period of various capacities dryer to reach the best moisture content in the process of blocks dried chili production and gaining the consumer acceptance to the product. This study used a completely randomized design (CRD) with two factors: the capacity of the material and the drying time and three times repetition. The measured parameters were changes of weight during drying process, moisture content, organoleptic tests and levels of acidity (pH). The results showed that the drying periods with best moisture in the process of blocks dried chili production are drying for 8 hours at capacity of 0.3 g/cm2, 10 hours at a capacity of 0.5 g/cm2 and 10 hours at a capacity of 1 g/cm2. The highest consumer acceptance to the product for the color, aroma and overall attributes is on the blocks dried chili with a water content of 41-60%, while for the aroma is on the blocks dried chili with a water content of 61-80%.

scholarly journals Pengaruh Jenis Ikan dan Metode Pembuatan Abon Ikan terhadap Karakteristik Mutu dan Tingkat Penerimaan Konsumen

2017 ◽  
Vol 2 (3) ◽  
pp. 244-256
Author(s):  
Huthaimah Huthaimah ◽  
Yusriana Yusriana ◽  
Martunis Martunis
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Significant Influence ◽  
Production Method ◽  
Fat Content ◽  
Ash Content ◽  
Quality Characteristic ◽  
Acceptance Test ◽  
Tuna Fish ◽  
Randomized Design

Abstrak.Abon ikan merupakan produk olahan hasil perikanan yang dibuat dari daging ikan, atau olahan ikan yang diberi bumbu. Abon diolah dengan cara perebusan, penggorengan, pengepresan atau pemisahan minyak. Produk yang dihasilkan mempunyai bentuk lembut, rasa enak, dan memiliki dayaawet yang relatif lama. Jenis ikan yang baik untuk pembuatan abon adalah jenis ikan yang mempunyai serat yang kasar dan tidak mengandung banyak duri. Pada proses pemasakan abon ikan, selain penggorengan juga dapat dilakukan dengan metode penyangraian. Kedua metode ini akan mempengaruhi karakteristik mutu organoleptik produk abon yang di hasilkan.Tujuan dari penelitian ini adalah untuk mengkaji pengaruh jenis ikan dan metode pembuatan abon ikan, terhadap karakteristik mutu dan organoleptik.Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor perlakuan.Faktor pertama yaitu metode pembuatan (P) yang terdiri dari 2 taraf yaitu metode penggorengan (P1) dan metode penyangaraian (P2).Faktor kedua yaitu jenis ikan (I) yang terdiri dari 2 taraf yaitu ikan tuna (I1) dan ikan tongkol (I2).Dari dua faktor perlakuan diperoleh unit percobaan yang berjumlah 2x2= 4 perlakuan, sehingga didapatkan ulangan sebanyak 3 kali dan diperoleh 12 satuan percobaan. Analisis yang dilakukan meliputi: kadar air, kadar abu, kadar protein, kadar lemak, serta uji organoleptik berupa uji kesukaan (skala hedonik) terhadap warna, aroma, rasa dan tekstur. Hasil penelitian menunjukkan bahwa pada jenis ikan berpengaruh sangat nyata (P≤0,01) terhadap kadar lemak, organoleptik rasa dan tekstur. Sedangkan pada kadar air, kadar abu, organoleptik warna dan aroma berpengaruh tidak nyata (P0,05). Pada metode pembuatan berpengaruh sangat nyata (P≤0,01) terhadap kadar lemak, kadar abu, dan organoleptik warna, aroma, rasa dan tekstur sedangkan kadar protein berpengaruh nyata (P0,05). Interaksi antara jenis ikan dan metode pembuatan berpengaruh sangat nyata terhadap organoleptik warna, aroma, rasa dan tekstur, sedangkan kadar protein, kadar lemak dan abu berpengaruh tidak nyata (P0,05).EFFECTS OF THE METHODS USED IN SHREDDED FISH PROCESSING ON QUALITY CHARACTERISTICS AND LEVEL OF CUSTOMERS’ ACCEPTANCE     Abstract Shredded fish one of processed fishery products made from fish meat or processed fish which are added with some additional ingredients. Shredded is processed by boiling, frying, pressing, or oil separation. This process produces a soft, tasty, and durable product. The species of fish that are suitable for this process are fish which have crude fiber and little pin bone. There are two common ways that can be used to make shredded fish i.e. frying or roasting. The use of these two methods will affect quality characteristic of organoleptic produced by the product. This study aimed at finding out the effects of types of methods and fish used in the process of making shredded fish. The experimental design employed in this study was Completely Randomized Design (CRD) with two factors. The first factor was production method (P) which consists of 2 levels i.e. frying method (P1) and roasting method (P2). The second factor was the species of fish (I) consisting two level i.e. Tuna fish (II) and Tongkol (another type of tuna) Fish. From two treatment factors, there were 2 x 2 = 4 treatment units, so there was 3 replications which resulted 12 experiment units. The analyses covered several components i.e. water content, ash content, protein content, fat content, as well as organoleptic test in a form of food acceptance test (hedonic scale) towards color, aroma, taste, and texture. The results showed that the types of fish used give significant effect (P≤0.01) on fat content, organoleptic taste, and texture. In addition, water content, ash content, organoleptic color and aroma have insignificant correlation (P0.05). The method used also showed significant influence (P≤0.01) towards fat content, ash content, and organoleptic of color, aroma, taste and texture, Besides, protein content also had significant influence (P0.05). The interaction between the species of fish and the processing method showed a significant influence on organoleptic of color, aroma, taste, and texture. Meanwhile, protein content, fat content, and ash content did not give significant influence (P0.05). 

scholarly journals Pengaruh asam giberelat (GA3) dan waktu panen terhadap kualitas hasil buah zukini (Cucurbita pepo L.)

Kultivasi ◽  
2019 ◽  
Vol 18 (2) ◽  
Author(s):  
Kusumiyati Kusumiyati ◽  
Syariful Mubarok ◽  
Ine Elisa Putri ◽  
Risa Nurul Falah
Keyword(s):  
Water Content ◽  
High Water ◽  
Soluble Solids ◽  
High Water Content ◽  
Total Soluble Solids ◽  
Significance Level ◽  
Randomized Design ◽  
Fruit Skin ◽  
Cultivation Techniques

Sari. Zukini merupakan sayuran buah yang banyak diminati oleh konsumen. Sayuran ini memiliki kadar air yang tinggi. Petani memerlukan teknik budidaya yang tepat untuk meningkatkan kualitas buah zukini, diantaranya dengan penggunaan hormon giberelin (GA3) dan waktu panen yang tepat. Tujuan dari penelitian ini adalah untuk mengetahui efek penggunaan GA3 dan perbedaan waktu panen terhadap kualitas hasil buah zukini, yaitu nilai total padatan terlarut (TPT), kekerasan, dan kadar air buah. Penelitian menggunakan metode percobaan rancangan acak lengkap (RAL) factorial, dengan 2 faktor dan 5 ulangan. Faktor pertama yaitu konsentrasi GA3 (0 part per million (ppm) dan 300 ppm) dan faktor kedua yaitu waktu panen 5 hari setelah berbunga (HSB), 10 HSB, dan 15 HSB. Data diuji dengan analisis sidik ragam (ANOVA), dilanjutkan uji lanjut Duncan dengan taraf nyata 5% dan diolah menggunakan software SPSS 24. Hasil penelitian menunjukkan bahwa terdapat interaksi antara GA3 dan waktu panen terhadap kadar air buah zukini. Konsentrasi GA3 300 ppmmenghasilkan kulit buah yang lebih keras dibandingkan dengan GA3 0 ppm kemudian 10 HSB dan 15 HSB memiliki nilai kekerasan lebih keras dibandingkan 0 HSB. Nilai TPT untuk GA3 300 ppm dan GA3 0 ppm menghasilkan nilai yang sama, sedangkan 5 HSB dan 10 HSB menampilkan nilai TPT lebih tinggi ketimbang 15 HSB. Kata Kunci: Cucurbitaceae ∙ hormon ∙ kadar air ∙ kekerasan buah ∙ total padatan terlarut  Abstract.  Zucchini is a fruit vegetable that is a lot of demand by costumers. This vegetable has a high water content. The farmers needs proper cultivation techniques to improve the quality of zucchini, including the used of the hormone gibberelin (GA3) and the harvest periods. The aim this research was to know effect used GA3 and harvest periods toward zucchini fruit quality, that were total soluble solids (TDS), firmness and fruit water content. This study used a Completely Randomized Design (CRD) with factorial pattern with 2 factors and 5 replications. The first factors was concentration of  GA3  (0 part per million (ppm) and 300 ppm) and the second factor was harvest periods (5 days after flowering (DAF), 10 DAF, and 15 DAF). Data were tested by analysis of variance (ANOVA), followed by Duncan Multiple Range test with a significance level of 5% and processed using SPSS 24 software. The results of the study showed that there were interactions between GA3 and harvest periods on moisture content of zucchini fruit. Concentration of GA3 300 ppm obtained fruit skin that is harder than GA3 0 ppm and 10 DAF, then 15 DAF have a harder firmness values than 0 DAF. TDS values for GA3 300 ppm and GA3 0 ppm presented the same value, then 5 DAF and 10 DAF showed TDS value higher than 15 DAF.  Keywords: Cucurbitaceae ∙ fruit firmness ∙ hormone ∙ water content ∙ total soluble solids

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