BENDEL KESLINGMAS NO 124 TAHUN 2014

2014 ◽  
Vol 33 (124) ◽  
Author(s):  
Apry, Wildan, Muhammad, unike Dan kawan- kawan
Keyword(s):  
Water Content ◽  
Research Design ◽  
Solution Concentration ◽  
Sugar Concentration ◽  
Sugar Solution ◽  
Sample Type ◽  
Test Results ◽  
Mango Fruit ◽  
Sample Number ◽  
Type Sample

Abstract  Hambawang mango categorized as relatively perishable fruit (rotten). This is because the water content in the mango fruit which is quite high, it made. The hambawang mango preservation was done by using a sugar solution preservation system. The research objective was determining the effect of various sugar concentration of in the preservation process to the hambawang mangoes durability. The research design used was quasi experiment. The research sample was fresh hambawang mango (without seeds), washed, soaked in a salt and whiting solution, boiling mango fruit, sugar solution sauce making, mixing with the sauce and stir it well, soaking hambawang mango fruit and store in a 1,200 milliliters jar weighing 1000 grams per milliliters solution. Sugar concentration studied were 0%, 25%,30%, 35%,40%,and 45%. Based on the Kruskal-Wallis test results at 0.05significance level, obtained significant value of 0.000 0.05, it concluded that there are aignifficant differences among various sugar concentration solution in the wet preservation system process of hambawang mango sweetmeat making durability and continued with Mann-Whitney test the result shows that there was signifficant difference among various sugar solution concentrations. Hambawang mango sweetmeat preservation durability on 0% sugar concentration (as a control) was 1.7 days; 25%concentration for 3 days; 30%concentration for 4.4 days; 35% concentration for 5.6 days; 40% concentration for 7 days; 45% concentration for 8.7 days. The greater the sugar concentration the durability will be longer. The proposed suggestion for future researchers can continue this research with various sample type, sample number, and various sugar solution concentration.

scholarly journals Pengaruh Konsentrasi Larutan Perendaman Garam dan Konsentrasi Gula pada Pembuatan Selai dari Daging Buah Pala (Myristica fragrans)

2017 ◽  
Vol 2 (1) ◽  
pp. 297-304
Author(s):  
Elva Suhendra ◽  
Ismail Sulaiman ◽  
Bakhtiar Bakhtiar
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Salt Concentration ◽  
Salt Solution ◽  
Food Product ◽  
Solution Concentration ◽  
Total Dissolved Solids ◽  
Sugar Concentration ◽  
Dissolved Solids ◽  
Factor Design

Abstrak. Buah pala merupakan salah satu produk lokal Aceh yang dapat diolah menjadi berbagai produk makanan sampingan salah satunya adalah selai. Pada penelitian pembuatan selai daging buah pala dilakukan dengan variasi konsentrasi larutan perendaman garam (30%, 50%, 70% ) dan konsentrasi gula (0%, 2,5%, 5%). Penelitianinibertujuanuntukmengetahuipengaruh konsentrasi larutan perendaman garam dankonsentrasigulapadapembuatanselaidagingbuahpala dengan menggunakanrancangan RAL 2 faktor dengan 3 kali perulangan. Pada penelitian ini dihasilkan rendemen 52.62 %, total padatan terlarut 66,19 0Brix, kadar vitamin C 0,29 mg, kadar air 25,05%, organoleptik hedonik (warna, aroma, rasa) dan uji ranking terdapat pada perlakuan konsentrasi larutan perendaman garam 5% dan konsentrasi gula70% (P3G3). Hasil penelitian menunjukkan bahwa konsentrasi larutan perendaman garam (P) berpengaruh sangat nyata (P≤0,01) terhadap hedonik rasa selai pala. Konsentrasi gula (G) berpengaruh nyata (P≤0,05) terhadap kadar air, serta berpengaruh sangat nyata (P≤0,01) terhadap rendemen, total padatan terlarut, hedonik rasa, dan aroma dari selai pala yang dihasilkan. Interaksi antara konsentrasi larutan perendaman garam dan konsentrasi gula (PG) berpengaruh nyata (P≤0,05) terhadap rendemen dan rasa. Abstract. Nutmeg is one of Acehlocalproduct that canbe processed into various food product one of which is the jam. In the study of making meat nutmeg jam do with variation in the immersion solution concentration of salt (30%, 50%, 70%) and sugar concentration (0%, 2.5%, 5%). This study aim to determine the effect of soaking salt concentration andthe concentration of sugar in the manufacture ofmeat nutmeg jam using RAL 2 factor design with three repetition. In this experiment resulting yield 52.62%, total dissolved solids 66.190Brix,0.29 mg vitamin C content, 25.05%,water content, hedonic organoleptic (color, aroma, taste) and a ranking test contained in the treatment solution concentration of salt immersion 5% and 70% sugar concentration (P3G3). The results showed that the concentration of the salt solution immersion (P) was highly significant (P≤0,01) against hedonic taste nutmeg jam. The concentration of sugar (g) significant (P≤0,05) against moisture, as well as the very significant effect (P≤0,01) to the yield, total dissolved solids, hedonic flavor and aroma of nutmeg butter produced. The interaction between the soaking solution concentration of salt and sugar concentrations (PG)significant (P≤0,05) to the yield and the best taste.

Water Dynamics and Physicochemical Analysis of Two Different Varieties of Apple Jam (Fuji) and (Yinduqing) by LF- NMR and MRI

2018 ◽  
Vol 14 (3) ◽  
Author(s):  
Tariq Kamal ◽  
Tan Zhang ◽  
Yukun Song ◽  
Bei-Wei Zhu ◽  
Mingqian Tan
Keyword(s):  
Magnetic Resonance ◽  
Water Content ◽  
Nmr Relaxation ◽  
Free Water ◽  
Water Dynamics ◽  
Soluble Solids ◽  
Sugar Concentration ◽  
Quality Analysis ◽  
Sugar Solution ◽  
Lf Nmr

AbstractApple jam is one of the favorite foods consumed worldwide. This study investigated the effect of storage time and sugar concentration on water dynamics inFujiandYinduqing, using low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques. The samples were taken for jam preparation with various concentrations of sugar solution (0, 25, 50 and 75-oBrix) and stored at a room temperature of 20 °C for 16 days. The LF-NMR relaxation timeT2distribution displayed bound, intermediate and free water, respectively. The lowestT2range reflected lowest sugar hydrogen mobility depending on total soluble solids (TSS) and water content. A significant correlation (r> 0.9) existed between LF-NMR analysis and physicochemical parameters (water content, color, pH and TSS). MRI displayed uniform water distributions in samples with low sugar concentration. Fluorescence microscopy was used to evaluate sugar crystals and microstructural changes during processing. The study demonstrated the viability of LF-NMR method in determining water dynamics in the apple jams upon processing and storage that may be implemented for quality analysis in other jam products.

scholarly journals PENGENDALIAN NYAMUK AEDES SPP MENGGUNAKAN PERANGKAP ALAMIAH

2018 ◽  
Vol 7 (1) ◽  
pp. 95-99
Author(s):  
Deri Kermelita
Keyword(s):  
Control Group ◽  
Sugar Solution ◽  
Test Results ◽  
Control Group Design ◽  
Mosquito Trap ◽  
Post Test ◽  
Observation Cage ◽  
Palm Sugar ◽  
Primary Vector ◽  
One Way Anova

Aedes spp mosquito is the primary vector  or the main transmitter of dengue fever. it’s existence cause public health disturbing. Many research are being done to find ways of controlling mosquitoes, one of them by using a mosquito trap attractants. The purpose of this study was to determine the effectiveness of the addition of attractants to modified mosquito trap to the Aedes aegypti mosquitoes control. The study design using analytical methods with a "post-test only control group design". The number of mosquitoes that are used at each observation cage was 30, with 9 times  repetition.  One way ANOVA used to analized the data then followed by LSD test. Results modifications mosquito trap attractants addition of palm sugar solution mixed with yeast bread is more effective (ρ = 0.000) of the yeast mixed tape.

scholarly journals PERFORMA ITIK LOKAL JANTAN (Anas plathyrynchos) YANG DIBERI PAKAN SUPLEMEN

2018 ◽  
Vol 32 (1) ◽  
pp. 35
Author(s):  
Wara Pratitis Sabar Suprayogi ◽  
Sudibya Sudibya ◽  
Eko Hari Susilo
Keyword(s):  
Fish Oil ◽  
Research Design ◽  
Significant Influence ◽  
Variance Analysis ◽  
Weight Increase ◽  
Feed Consumption ◽  
Test Results ◽  
Feed Conversion ◽  
Random Design ◽  
Feed Cost

<p><em>The research was to know the influence of the supplementation lemuru fish oil and L-carnitine on the local male ducks’ performance. The cattle used were 96 local male ducks aged 10 days. Research materials were corn, bran, concentrate 144, lemuru fish oil, and L-carnitine. The research design used was Complete Random Design with 3 treatments and 8 repetitions; each repetition contained 4 local male ducks. The treatment consisted of ration control P0 = corn, barn, concentrate and mineral; P1 = corn, barn, mineral and 4% lemuru fish oil; P2 = corn, barn, concentrate, mineral, 4% lemuru fish oil and 30 ppm L-carnitine. The investigated modifiers were feed consumption, feed conversion, daily weight increase and Income Over Feed Cost value. Data feed consumption, daily weight increase, feed conversion was analyzed using variance analysis. If there were a concrete influence, further analysis should be conducted using orthogonal contrast. Results showed that the supplementation of lemuru fish oil and L-carnitine had a very significant influence (P&lt;0.01) on feed consumption, daily weight increase and feed conversion. Further test results orthogonal contrast showed that the supplementation of lemuru fish oil and L-carnitine could decrease feed consumption, feed conversion and increase daily weight rate (P&lt;0.01) if compared control. Result Income Over Feed Cost showed that treatment with add lemuru fish oil and L-carnitine produced Income Over Feed Cost value higher if compared control. Based on the results of the research, it could be concluded that the supplementation of 4% lemuru fish oil and 30 ppm L-carnitine in ration could decrease feed consumption and feed conversion, increase daily weight rate, and the IOFC of local male ducks.</em></p>

scholarly journals PENGARUH MODIFIKASI ATRAKTAN TERHADAP JUMLAH TELUR NYAMUK Aedes sp YANG TERPERANGKAP DI KELURAHAN KARANGPUCUNG KECAMATAN PURWOKERTO SELATAN KABUPATEN BANYUMAS TAHUN 2014

2015 ◽  
Vol 34 (2) ◽  
pp. 1-19
Author(s):  
Sovi Milasari ◽  
Mela Firdaust
Keyword(s):  
Research Design ◽  
Test Group ◽  
Hemorrhagic Fever ◽  
Active Role ◽  
Group Differences ◽  
Test Results ◽  
Development Goals ◽  
The Village ◽  
Static Group ◽  
One Way Anova

Millennium Development Goals (MDGs), which is about illuminating the sixth goal of HIV / AIDS,malaria and other infectious diseases. One infectious disease is a disease of Dengue Hemorrhagic Fever(DHF). The purpose of this study is to determine the effect of the modification attractant the number ofeggs of Aedes sp Karangpucung trapped in the Village, District of Purwokerto Selatan Banyumas2014.Pre-experimental research design is, this research design using the static group comparisondesign. Determining sampling at this research using inclusion criteria. 5 study subjects DHF casesin 2013 were located in the Village. Karangpucung. Data accumulation techniques is by usingquestionner. Data analysis using Kruskall Wallis test as an alternative to One Way Anova test.Kruskal-Wallis statistical test results obtained p = 0.007 ≤ α 0,05 mean there is a significantdifference between the number of eggs of Aedes sp trapped in each attractant. Then followedeach test group differences using nonparametric analysis with the U Mann Whitney testgroups 1 and 2 are significant (p = 0.631) meaning that there is no difference, groups 1 3 and 2 3groups was significant (p = 0.009) means there different.In conclusion, the effect of the modification there isattractant against Aedes sp Karangpucungtrapped in the Village District of Purwokerto Selatan Banyumas 2014. Suggestion submitted to thecommunity should play an active role in the activities PSN Plus 3M.

scholarly journals EFFEKTIVITAS MIKROKAPSUL OLEORESIN FULI PALA (Myristica fragrans HOUTT) SEBAGAI PENGAWET DAGING AYAM BROILER

2020 ◽  
Vol 25 (1) ◽  
pp. 52
Author(s):  
Alston Millan
Keyword(s):  
Water Content ◽  
Broiler Chicken ◽  
Room Temperature ◽  
Ph Value ◽  
Chicken Meat ◽  
Test Results ◽  
Coating Technology ◽  
Randomized Design ◽  
Myristica Fragrans Houtt ◽  
Solid Liquid

Nutmeg oleoresin microcapsule is the solid, liquid, and gas coating technology of the nutmeg fruit.  The purpose of this study was to know how mace nutmeg oleoresin microcapsules could preserve the broiler chicken meat at room temperature during 4 days of observation. The experimental design used was a Completely Randomized Design (CRD) consisting of 5 treatments with mace concentration of nutmeg microcapsules oleoresin (0, 50, 100, 150, and 200) ppm. The variables observed were water content, pH value, total microbes, and organoleptic properties (color, aroma, and texture). The results showed that mace nutmeg oleoresin microcapsules did not affect (p> 0.05)  water content and sensory properties of broiler chicken meat, but had a significant effect (p <0.05) on the pH value and total microbe at the same day of room temperature storage. Panel organoleptic test results on the level of preference for meat color, aroma, and texture of chicken meat were in the range score of 3 (somewhat like) to 4 (somewhat dislike). The treatments of nutmeg oleoresin did not affect (p> 0.05) on color, the aroma, and the texture of broiler chicken meat. This research shows that marinating using oleoresin microcapsules has not been effective as a preservative to broiler chicken meat at room temperature. Keywords: chicken meat, mace nutmeg oleoresin microcapsules

scholarly journals Study on the influence of test solution concentration on the chemical corrosion resistance of ceramic tiles

2020 ◽  
Vol 185 ◽  
pp. 04042
Author(s):  
Tao Tian ◽  
Shanyu Liu ◽  
Rong Wang ◽  
Ying Lei ◽  
Changlin Zheng
Keyword(s):  
Chemical Resistance ◽  
Solution Concentration ◽  
Test Solution ◽  
Test Results ◽  
Ceramic Tiles ◽  
Acid Base ◽  
Chemical Corrosion ◽  
Base Solution ◽  
Improvement Measures ◽  
Chemical Corrosion Resistance

Chemical resistance is one of the important evaluation factors of ceramic tiles. This article describes the method for determining the chemical resistance of ceramic tiles, and discusses the influence of acid-base solution concentration on the test results during the experiment, and proposes corresponding improvement measures.

scholarly journals PENGARUH PENAMBAHAN Eucheuma cottonii DAN Sargassum sp. TERHADAP KOMPOSISI KIMIA, AKTIVITAS ANTIOKSIDAN SERTA SIFAT SENSORI SELAI UBI JALAR UNGU (Ipomoea batatas Poir)

2020 ◽  
Vol 3 (1) ◽  
pp. 43
Author(s):  
Umi Kalsum ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Water Content ◽  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Test Results ◽  
Purple Sweet Potato ◽  
Eucheuma Cottonii

The effect of addition of Eucheuma cotttonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam (Ipomoea batatas Poir) ABSTRACT         This study aims to determine the effect of the addition of Eucheuma cottonii and Sargassum sp. on chemical composition, antioxidant activity and sensory properties of purple sweet potato jam. This study used a Completely Randomized Design (CRD) consisting of four treatments using the combination of Sargassum sp., E. cottonii and purple sweet potatoes respectively: 45: 5: 50% (S1), 40: 10: 50% (S2), 35 : 15 : 50 % (S3), 30 : 20 : 50% (S4) and repeat three times. The results of the research obtained showed a real effect on sensory values which included color, aroma, and texture. The test results of the chemical content of jam showed water content between 27.62 %, ash content 1.59 %, crude fiber 1.44 % and carbohydrates 88.96 %. The test results of antioxidant content with percentage inhibitor (IC50) that is 337.81 μg / mL respectively. The results of this study indicate that there is an influence on the content of water content, ash, crude fiber, total carbohydrates and antioxidant content present in the purple sweet potato jam in each treatment.Keywords: Eucheuma cottonii, Ipomoea batatas, chemical composition and antioxidants, Sargassum sp., Jam, Sensory test ABSTRAKPenelitian ini bertujuan untuk mengetahui pengaruh penambahan rumput laut jenis Eucheuma cottonii dan Sargassum sp. terhadap komposisi kimia, aktivitas antioksidan dan sifat sensori selai ubi jalar ungu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari  empat perlakuan kombinasi penggunaan Sargassum sp., E. cottonii dan ubi jalar ungu, yaitu berturut-turut: 45: 5: 50 % (S1), 40: 10: 50 % (S2), 35: 15: 50 % (S3), serta 30: 20: 50 % (S4), ulangan sebanyak tiga kali. Hasil penelitian yang diperoleh menunjukkan pengaruh nyata terhadap nilai sensori yang meliputi warna, aroma dan tekstur. Hasil uji kandungan kimia selai menunjukkan kadar air 27,62 %, kadar abu 1,59%, serat kasar 1,44 % dan karbohidrat 88,96 %. Hasil uji kandungan antioksidan dengan nilai persentase penghambat (IC50) yaitu 337,81 g/mL. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh terhadap kandungan kadar air, abu, serat kasar, karbohidrat total dan kandungan antioksidan yang ada pada selai ubi jalar ungu pada setiap perlakuan.Kata kunci: Eucheuma cottonii, Ipomoea batatas Poir, komposisi kimia dan antioksidan, Sargassum sp., Selai, uji sensori.

scholarly journals Nori Preference Level based on the Condition of the Raw Material Eucheuma cottonii Seaweed

2019 ◽  
pp. 1-10 ◽  
Author(s):  
Dinda Widu Ramasari ◽  
Evi Liviawaty ◽  
Atikah Nurhayati ◽  
Rusky Intan Pratama ◽  
Eddy Afrianto
Keyword(s):  
Water Content ◽  
Raw Materials ◽  
Kappaphycus Alvarezii ◽  
Raw Material ◽  
Crude Fiber ◽  
Test Results ◽  
Crude Fiber Content ◽  
Physical Tests ◽  
Bayes Test ◽  
Eucheuma Cottonii

Aims: To determine the level of preference of panelists for Nori based on the condition of raw materials of dry and semi-dried Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed. Study Design: The research was conducted experimentally. Place and Duration of Study: Organoleptic tests were carried out in the Laboratory of Fisheries Product Processing Faculty of Fisheries and Marine Sciences, University of Padjadjaran. Physical tests and chemical tests conducted at the Laboratory of Research and Biological Resources and Biotechnology Research Institute at the Society (LPPM), IPB, between March 2019 and April 2019. Methodology: The research was conducted experimentally consisted of 3 treatments with 20 semi-trained panelists as replication from Fisheries students of Fisheries and Marine Science Faculty, University of Padjadjaran who had experienced the organoleptic assessment. Hedonic tests were to determine the level of panelists preference for the products which included appearance, aroma, texture, and flavor, the results were statistically analyzed using Friedman Test and Bayes Test. Physical tests (thickness and hardness) and chemical tests (water content and crude fiber content) were carried out on the most preferred treatment product and analyzed descriptively. Results: The organoleptic test results of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw material conditions had the highest average value on each characteristic compared to other treatments, appearance of 7.70, aroma of 7.00, texture of 7.50, and flavor of 7.90. The Bayes test results on the treatment of Nori from Kappaphycus alvarezii (formerly Eucheuma cottonii) seaweed with dry raw materials conditions having the highest alternative which was 8.54 with the most influential taste criteria for the assessment. The thickness of the Nori was 0.108 mm, the hardness was 1916.16 gf, water content of Nori was 17.23% and crude fiber content was 10.10%. Conclusion: The treatment of Nori with raw materials of dry conditions was the most preferred by panelists.

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