scholarly journals RENDEMEN DAN KARAKTERISTIK MINYAK KAYU PUTIH PADA UKURAN DAUN YANG BERBEDA

2019 ◽  
Vol 14 (1) ◽  
pp. 10-21
Author(s):  
Yurdia Nengsih ◽  
Ambar Tri Ratnaningsih ◽  
Eni Suhesti
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Moisture Content ◽  
Leaf Size ◽  
Eucalyptus Oil ◽  
Eucalyptus Leaves ◽  
Randomized Design ◽  
Oil Characteristics ◽  
Effect On Yield ◽  
Cut Leaves

This research was conducted in the presumptuous university forest faculty laboratory yellow Pekanbaru. This research was conducted for 6 months, namely from July -December 2018. This study aims to measure the yield and characteristics eucalyptus oil at various leaf sizes consisting of specific gravity, refractive index, solubility in 70% alcohol, and cineol content. Analyze effect size eucalyptus leaves to the characteristics of eucalyptus oil. This research is using a completely randomized design (CRD). This research is used to obtain provide information and input regarding the characteristics of eucalyptus oil and yield at different leaf sizes. Results from research on oil characteristics Eucalyptus at various leaf sizes consists of, whole eucalyptus leaves obtained yield 0.59%, moisture content 1.074%, specific gravity 0.953, refractive index 1.467, solubility in 70% 1: 2 alcohol, the cineol content is 71.67%. Two cut leaves are obtained yield 0.49%, moisture content 0.842%, specific gravity 0.921, refractive index 1.465, solubility in 70% alcohol 1: 3, cineol content 63.33. Cut eucalyptus oil leaves three obtained yield 0.39, water content 0.908, specific gravity 0.924, inex bias 1.465, solubility in 70% alcohol 1: 4, cineol content 68.33%. Treatment of leaf size significant effect on yield, solubility in 70% alcohol and not significant effect on specific gravity, refractive index, and cineol content.      

scholarly journals Biodiesel Production and Characterization from Used Vegetable Oil

2021 ◽  
Vol 25 (4) ◽  
pp. 537-542
Author(s):  
C.A. Odega ◽  
G.T. Anguruwa ◽  
C.O. Fakorede
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Moisture Content ◽  
Cloud Point ◽  
Vegetable Oil ◽  
Positive Impact ◽  
Flash Point ◽  
International Standards ◽  
Biodiesel Production ◽  
Used Vegetable Oil

Biodiesel is a fuel produced from renewable resources; it is a clean alternative fuel, which has drawn the attention of energy researchers for the last two decades due to the disturbing effect of climate change caused by diesel fuel. This paper focuses on showcasing the qualities of biodiesel produced from used vegetable oil and the positive impact on the alarming change in climate today. This paper presents an experimental investigation on production of biodiesel from used vegetable oil (UVO) gotten from a road side bean cake (akara) seller. The oil that was intended to be thrown out was de-odoured and filtered to remove impurities. The filtered oil was then used for biodiesel production and characterized with physical and fuel properties such as density, viscosity, cloud point, refractive index, specific gravity, ash content, moisture content, flash point and cloud point. The results obtained were afterwards compared to ASTM (American Society for Testing and Materials) and EN (Europe’s) international standards. Two biodiesels samples were produced at different temperatures but the same timings. The biodiesel were produced at 700C at 40mins (biodiesel A) and 1000C at 40mins (biodiesel B) with values of specific gravity (0.98 kg/m3; 0.90 kg/m3), density (936kg/m3; 882kg/m3), kinematic viscosity (1.5mm/s2; 5.5 mm/s2), cloud point (150C; 20C), flash point (2600C min; 2000C min), moisture content (0.07%; 0.04%), refractive index (1.4609; 1.4398) and ash point (0.24%; 0.01%) respectively. On comparison, biodiesel A couldn’t match up to the international standards while biodiesel matched up to the standards given.

A Study of the Production of Glucose Syrup from Cassava Starch Using Acid Hydrolysis and the Preservation Using Sodium Bisulfite

2013 ◽  
Vol 824 ◽  
pp. 347-353
Author(s):  
Saint Osas Osemwengie ◽  
S.N.E. Omorodion
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Moisture Content ◽  
Shelf Life ◽  
Acid Hydrolysis ◽  
Pour Point ◽  
Cassava Starch ◽  
Sodium Bisulfite ◽  
Physiochemical Properties ◽  
Glucose Syrup

The production of glucose syrup from cassava starch using acid hydrolysis was carried out in this work. The analysis was based on the preservation of the produced glucose syrup using sodium bisulfite (NaHSO3). The concentration of the preservative was varied from 0.0ppm-30.0ppm (where ppm stands for amount of preservative in a million pert of sample). The ability of the preservative (sodium bisulfite) to sustain the shelf life of glucose syrup was investigated by studying its effects on the physiochemical properties (pH, moisture content, pour point, viscosity, specific gravity, and refractive index) of the glucose syrup. Four (4) different runs of experiment were performed within sixty-four (64) days, during which the physiochemical properties were closely monitored. Sample B1 which contain no sodium bisulfite could not retain the physiochemical properties. Sample B2 contain 5ppm of the preservative in the glucose syrup and shows a little stability of the physiochemical properties. The preservative ability of the sodium bisulfite on the glucose syrup was improved upon as the concentration in part per million increased (i.e from sample B3 to sample B4, from sample B4 to sample B5, in that order etc.). The optimum preservative ability was reached at sample B5 (which has 20.0ppm concentration of sodium bisulfite.) as the physiochemical properties was relatively maintained. Samples B6 and B7 (which have 25.0 and 30.0 part per million respectively) also show a stable preservative abilities. These samples that contain higher concentrations of sodium bisulfite after the optimum (that is, samples B6 andB7) which also yield stable preservative properties, should be discouraged because their intake could lead to health hazards, and the optimum preservative concentration should be encouraged.(That is, sample B5).

scholarly journals Quality Assessment of Honey Sourced from Natural and Artificial Apiaries in Ekiti State, Nigeria.

2017 ◽  
Vol 5 (10) ◽  
pp. 1125
Author(s):  
Oyeyemi Sunday Dele
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Moisture Content ◽  
Quality Criteria ◽  
Total Solid ◽  
Ash Content ◽  
Soluble Solids ◽  
Human Consumption ◽  
Glucose Content ◽  
Glucose Ratio

Honey samples were obtained from wild and domesticated sources and analyzed for some physicochemical properties such as color, pH, moisture content, ash content, refractive index, specific gravity, total solid, viscosity, glucose and fructose content following Standard Association of Official Analytical Chemistry. The following range of values for pH (3.55-4.20), moisture content (18.50-25.60%), soluble solids (74.10-81.20%), ash content (0.08-0.14%), specific gravity (1.38-1.47), refractive index (81.3-83.4%), fructose content (40.5-63.04%) and glucose content (19.35-32.34%). The mineral composition analyzed revealed potassium to be the dominant mineral in the honey samples followed by Calcium. However, Cadmium and lead where not detected in the honey samples. The results indicated that parameters such as pH, moisture content, ash content, specific gravity, sugar (majorly fructose and glucose content), fructose/glucose ratio, glucose/water ratio conform within the limit of the international standard for honey. However, moisture contents of the wild honey samples (22.05% and 25.60%) were a little higher than the Codex Standards of ≤ 21%. In conclusion, the honey samples investigated have the needed quality criteria and are good for human consumption. The results also revealed excellent organoleptic acceptability of the honey samples, hence are suitable for human uses.

scholarly journals Effect of Drying Method and Storage Days on Essential Oil Yield and Quality of Rue (Ruta Chalepensis) leaves

2021 ◽  
Vol 4 (3) ◽  
pp. 01-04
Author(s):  
Abdela Befa
Keyword(s):  
Refractive Index ◽  
Essential Oil ◽  
Specific Gravity ◽  
Moisture Content ◽  
Physical Properties ◽  
Oil Content ◽  
Drying Methods ◽  
Fresh Leaf ◽  
Ruta Chalepensis ◽  
And Storage

The genus Rue (Ruta chalepensis) is an aromatic medicinal plant used in the folk as an herbal remedy medicine for the treatment of a variety of disorders in Ethiopia. Information about the effects of drying methods and storage days on essential oil physical properties is limited. The fresh leaf of rue was collected from the Wondo Genet Agriculture research center and was subjected to sun and shade drying methods and four storage days (0,5,10, and 15) days for each day's moisture content and essential oil extraction using hydro distillation. The obtained essential oils were analyzed for physical properties (specific gravity and refractive index). The highest value of moisture content in percent was recorded at 0-day storage days with the value of 73.533 and the lowest one was recorded at 15-day sundry with the value of 8.400. The highest and lowest value of essential oil content in volume by weight in percent was 0.673 and 0.174 at 0 day and 10-day sun, respectively. The highest and lowest value of essential oil content weight by weight in percent was 0.996 and 0.287 at 0 day and 15-day sun, respectively. The results showed that the rue dried under shade had a higher level of moisture content, essential oil content, volume by weight and weight by weight, specific gravity, and refractive index compared to the rue leaf dried under sun-drying methods. In the case of storage days in all parameters except refractive index and specific gravity, the rue fresh leaf (0 days) was higher in moisture content and essential oil contents compared to others storage days. This study provides evidence that drying herbs for different storage days and different drying methods affect the essential oil content and physical properties of essential oil.

scholarly journals KARAKTERISTI SIFAT FISIK DAN ORGANOLEPTIK FRUIT LEATHER DENGAN VARIASI PERBANDINGAN PEPAYA DAN DAUN KELOR

Pro Food ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 766-772
Author(s):  
Eghik Ardiyan ◽  
Agustina Intan Niken Tari ◽  
Novian Wely Asmoro
Keyword(s):  
Moisture Content ◽  
Service Level ◽  
Air Content ◽  
Randomized Design ◽  
Yield Value ◽  
Fruit Skin ◽  
Completely Randomized Design ◽  
Effect On Yield

ABSTRACT Fruit leather is a snack made from puree that is dried in an oven or dehydrator. This study aims to determine the effect of an appropriate ratio of papaya and moringa leaves on the physical and sensory characters of papaya and moringa leaves. Completely Randomized Design (CRD) consisting of 1 control, 4 treatments and 2 replications to obtain 10 experimental units. Papaya fruit leather is made with 4 treatments of the composition of papaya and moringa leaves (100 g papaya, 99 g papaya: 1 g Moringa leaves, 98 g papaya: 2 g moringa leaves, 97 g papaya: 3 g moringa leaves, and 96 g papaya: 4 g moringa leaves). The results showed that the comparison of papaya and moringa leaves had a significant effect on yield, L * color, a * color, b * color, air content and organoleptic values (texture and color), and had no effect on the texture of the fruit skin. F3 treatment is the most recommended fruit leather for consumers. In the F3 treatment, with a yield value of 31.65%, with a service level (L *) of 26.06, color a *= 0.61, color b*= 5.99, and a texture of 0.75 and a moisture content of 22, 5%   ABSTRAK Fruit leather merupakan salah satu makanan ringan dari bubur buah (puree) yang dikeringkan dalam oven atau dehidrator. Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan pepaya dan daun kelor yang tepat terhadap karakter fisik dan sensori fruit leather pepaya dan daun kelor. Rancangan Acak Lengkap (RAL) yang terdiri dari 1 kontrol, 4 perlakuan dan 2 kali ulangan sehingga diperoleh 10 unit percobaan. Fruit leather pepaya dibuat dengan 4 perlakuan komposisi pepaya dan daun kelor (100 g pepaya, 99 g pepaya: 1 g daun kelor, 98 g pepaya: 2 g daun kelor, 97 g pepaya: 3 g daun kelor, 96 g pepaya: 4 g daun kelor). Parameter analisis meliputi rendemen, karakter fisik, kdar air dan sensori. Berdasarkan hasil penelitian menunjukkan bahwa perbedaan perbandingan pepaya dan daun kelor berpengaruh nyata terhadap rendemen, warna L*, warna a*, warna b*, kadar air dan nilai organoleptik (tekstur dan warna), dan tidak berpengaruh nyata terhadap tekstur fruit leather. perlakuan F3 merupakan fruit leather yang paling diekomendasikan untuk konsumen. Pada perlakuan F3, dengan nilai rendemen sebesar 31,65%, dengan tinggat kecerahan (L*) sebesar 26,06, warna a* 0,61 warna b* 5,99, dan memiliki tekstur 0,75 serta kadar air sebesar 22,5%.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Bernaulli Putri Mulyanto ◽  
Yustina Wuri Wulandari ◽  
Akhmad Mustofa
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Ash Content ◽  
Total Sugar ◽  
Gluten Free ◽  
Corn Flour ◽  
Process Duration ◽  
Flour Protein ◽  
Randomized Design ◽  
Completely Randomized Design

      Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%.  Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein.  ABSTRACT      Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored  of  steamed brownies millet flour and  corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%.  In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords :  Brownies, millet flour, corn flour, protein content

Properties of Gliricidia Wood (Gliricidia sepium) lntercropped with Cocoa (Theobroma cocoa) in Malaysia

2014 ◽  
Vol 11 (1) ◽  
pp. 51
Author(s):  
Mohd Helmy Ibrahim ◽  
Mohd Nazip Suratman ◽  
Razali Abd Kader
Keyword(s):  
Cell Wall ◽  
Specific Gravity ◽  
Moisture Content ◽  
Wall Thickness ◽  
Age Groups ◽  
Gliricidia Sepium ◽  
Cell Wall Thickness ◽  
Tree Age ◽  
Lumen Diameter ◽  
Significant Difference

Trees planted from agroforestry practices can become valuable resources in meeting the wood requirements of many nations. Gliricidia sepium is an exotic species introduced to the agricultural sector in Malaysia mainly for providing shade for cocoa and coffee plantations. This study investigates its wood physical properties (specific gravity and moisture content) and fibre morphology (length, lumen diameter and cell wall thickness) of G. sepium at three intervals according to age groups ( three, five and seven years of ages). Specific gravity (0.72) was significantly higher at seven years ofage as compared to five (0.41) and three (0.35) years age group with a mean of 0.43 (p<0.05). Mean moisture content was 58.3% with no significant difference existing between the tree age groups. Fibre diameter (22.4 mm) was significantly lower (p<0.05) for the trees which were three years of age when compared to five and seven years age groups (26.6 mm and 24. 7 mm), respectively. Means of fibre length, lumen diameter and cell wall thickness were 0.83 mm, 18.3 mm, and 6.2 mm, respectively, with no significant differences detected between trees in all age groups. Further calculation on the coefficient of suppleness and runkel ratio suggest that wood from G.sepium may have the potential for insulation board manufacturing and paper making. However, future studies should experiment the utilisation of this species for these products to determine its full potential.

PENAMBAHAN ENZIM CAIRAN RUMEN LIMBAH RUMAH POTONG HEWAN PADA PAKAN BERBASIS WHEAT POLLARD DENGAN PROSES PENGOLAHAN PADA KOMPOSISI KIMIA PAKAN

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Dadik Pantaya., dkk
Keyword(s):  
Moisture Content ◽  
Research Data ◽  
Steam Temperature ◽  
Randomized Design ◽  
Durability Index ◽  
Feed Moisture ◽  
Completely Randomized Design ◽  
Enzyme Supplementation ◽  
Range Test ◽  
Basal Ration

The present study was conducted to clarify the effect of addition of enzymes from rumen liquor on performance broiler of pelleting feed with basal ration of wheat pollard with addition of enzymes and processing broiler diets. Ruminal enzymes were extracted from Australian Commercial Cross (ACC) cattles. Application of enzyme on wheat pollard. Enzyme was reacted with wheatpollard and mixed with another feedstuff before steam pelleting process. The combination nine experimental diets were used as follows three levels enzyme supplementation (0, 620 and 1.240 U/kg) and three levels steam temperature at (60, 80 and 100 oC) Feed particles size, hardness, PDI (Pellet Durability Index), moisture content, protein, GE and hemicellulosa were evaluated parameter devided into nine treatmens were used in this research. Data from Completely Randomized Design factorial 3 x 3 were analyzed with Anova, if differences were continued by Duncan’s new multiple range test. Enzyme supplementation decreased feed hardness and PDI. There were interaction beetwen enzyme and temperature for feed moisture content. Hemicellulosa was significantly reduced by steam temperature at 80 and 100 oC and enzyme supplementation 1.240 U/kgKey Words: enzyme liquor rumen, wheat pollard, steam pelleting, feed Chemical composition

Quality Control Parameters of Mandukarni Syrup - A classical memory enhancing dosage form

2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Almas Tarannum ◽  
Prathviraj Puranik ◽  
Suma V. Mallya
Keyword(s):  
Quality Control ◽  
Refractive Index ◽  
Specific Gravity ◽  
Dosage Form ◽  
Reducing Sugar ◽  
Standard Protocol ◽  
Direct Impact ◽  
Control Parameters ◽  
Quality Control Parameters ◽  
Memory Enhancing

Ayurveda is the healing medicine. Dosha, Dhatu, Mala and Agni play important role in maintaining health of a person, but without equilibrium of Atma, Indriya and Manas they are helpless. Manas is one entity which is the controller of health. There are several herbs which have direct impact on Manas, among them Mandukaparni is one. Swarasa of Mandukaparni is highly effective, but it is not easily available for children. This study is intended to make Syrup form of Mandukaparni and evaluate its pharmacognostical parameters. According to the methodology refractive index, total solids, specific gravity, reducing and non Reducing sugar and HPTLC parameters were assessed. The results were found to be genuine fulfilling the standard protocol. This study is under taken to evaluate the pharmacognostic properties of Mandukaparni syrup.

Relation Between Refractive Index, Specific Gravity, and Total Solids of Tomato Juice, Puree, and Paste

1967 ◽  
Vol 50 (3) ◽  
pp. 690-700
Author(s):  
Frank C Lamb
Keyword(s):  
Refractive Index ◽  
Specific Gravity ◽  
Tomato Juice ◽  
Regression Equations ◽  
Total Solids ◽  
Pectic Enzymes ◽  
Tomato Paste ◽  
Aoac Method ◽  
Solids Content ◽  
Separate Regression

Abstract Total solids by drying, refractive index, and specific gravity were determined on about 375 commercial samples of tomato juice, puree, and paste. Refractive index was determined with and without dilution of tomato paste; pectic enzymes were used to aid filtration and centrifugation. A new specific gravity bottle was used. The new AOAC method for total solids was compared with the former AOAC method on 115 samples. Variations from previous tables relating refractive index and total solids were of little significance up to 20% solids but were increasingly greater as solids increased above 20%. Data obtained in these studies showed lower values for total solids than the old tables in most instances. Separate regression equations had to be calculated for the solids content of the diluted and undiluted samples. Total solids by the official AOAC method was the most precise of the methods used. However, specific gravity and refractive index were both found to have satisfactory degrees of precision

Sign in / Sign up

Export Citation Format

Share Document