scholarly journals Physico-chemical properties of dehydrated seriales [Flacourtia jangomas (Lour) Raeusch] as influenced by sugar levels

2020 ◽  
pp. 128-135
Author(s):  
Heidi Paler ◽  
Lynette Cimafranca
Keyword(s):  
Rural Areas ◽  
Chemical Properties ◽  
The Philippines ◽  
Single Factor ◽  
Randomized Design ◽  
Physico Chemical ◽  
Fruit Growing ◽  
Completely Randomized Design ◽  
Sugar Levels ◽  
Single Factor Experiment

Seriales [FIacourtia jangomas (Lour) Raeusch] is a wild and underutilized fruit growing in rural areas in the Philippines. This study explored the potential of seriales as dehydrated product. A single factor experiment arranged in completely randomized design was undertaken to evaluate the effect of sugar level (40, 50, 60, 70 & 80%) on the physico-chemical properties of dehydrated seriales. The procedure in determining the physico-chemical properties of dehydrated seriales fruit follows standard AOAC (1980) procedures. Results revealed that sugar level significantly affects the TSS, pH, moisture content, and water activity of the product.

scholarly journals Kajian Penggunaan Nutrisi Anorganik terhadap Pertumbuhan Kangkung (Ipomoea reptans Poir) Hidroponik Sistem Wick

2017 ◽  
Vol 4 (2) ◽  
pp. 75-81
Author(s):  
Nurul Hidayati ◽  
Pienyani Rosawanti ◽  
Fitriadi Yusuf ◽  
Nanang Hanafi
Keyword(s):  
Plant Height ◽  
Inorganic Fertilizer ◽  
Single Factor ◽  
Higher Plant ◽  
Real Effect ◽  
Nutrient Treatment ◽  
Randomized Design ◽  
Different Types ◽  
Completely Randomized Design ◽  
Single Factor Experiment

This study aims to determine the effect of giving different types of nutrients on the growth of kale in hydroponic wick system. The study was a single factor experiment with two treatments using Completely Randomized Design (CRD) with 7 replications. The treatment given was inorganic fertilizer AB Mix and NPK plus inorganic fertilizer. Nutritional concentration was given as much as 10 ml/liter. The results showed that the type of nutrient treatment was significantly affected the growth of plant height at age 14 days after planting (DAP) and 21 DAP. At age 28 DAP there was no real effect. The producing of leaves number was differences at all stages. Provision of nutrition AB mix produced higher plant height at 14 DAP (15.9 cm) and 21 DAP (19.3 cm). The parameter of leaf number, AB mix yield more leaves at 14 hst (8,1 strand), 21 hst (11,1 strands) and 28 DAP (13,4 strands) respectively.

Komposisi, Sifat Fisik dan Tingkat Kesukaan Nasi Ungu

2015 ◽  
Vol 4 (1) ◽  
pp. 25-32
Author(s):  
Agustina Souripet
Keyword(s):  
Physical Properties ◽  
Chemical Properties ◽  
Significance Level ◽  
Randomized Design ◽  
Physico Chemical ◽  
Test Parameters ◽  
Significant Difference ◽  
Completely Randomized Design ◽  
Range Test

The aim of this research was to analyze the composition and physico-chemical properties of purple rice that is preferred by group of people in Bali. Purple rice were made with various pasta proportions, which were 100, 200, 300, 400 and 500 g were added to 700 g of rice. Physical properties include texture and color of purple rice with various proportion of pasta were analyzed followed by hedonic test. Parameters observed were, texture, color, and overall preference of purple rice. This research was designed as completely randomized design with 2 replicates and data of the results were analyzed using ANOVA at the significance level of 95%, followed by Duncan’s Multiple Range Test, if there was a significant difference. The results of research indicated that purple rice had texture of 2,19–2,37 N, with lightness of 42,7–54,97, tending to be blueish red (purple) with degree of redness of +8,33 until +15,13 and blueness degree of +1 until +4,60. Purple rice made from a mixture of ratio of 100 g rice: 300 g was preferred by panelists with texture of 2,26 N, lightness of 48,93, tending to be blueish red (purple) with degree value redness of +14,40 and blueness degree of +2,37.

scholarly journals Sensory quality of custard tart as affected by varying levels of Mabolo (Dispyros blancoi A. DC) Flesh

2020 ◽  
pp. 85-96
Author(s):  
Loraine Baclayon ◽  
Julious Cerna ◽  
Lynette Cimafranca
Keyword(s):  
Sweet Taste ◽  
The Philippines ◽  
Randomized Design ◽  
Optimum Formulation ◽  
Baked Products ◽  
Completely Randomized Design ◽  
Different Levels ◽  
Single Factor Experiment ◽  
Recommended Level

Mabolo (Diospyros blancoi A. DC) is an underutilized fruit in the Philippines. To add value and maximize the utilization of this nutritional fruit, the potential of mabolo for the production of highly saleable baked products, such as tarts, was explored. Specifically, the study aimed to formulate a custard tan filling with mabolo flesh as a flavorant using a single factor experiment arranged in a Completely Randomized Design (CRD). Six levels of mabolo flesh (0, 15, 30, 45, 60, & 75% w/w) were used. The sensory attributes for color, taste, aroma, texture, flavor, and general acceptability, were evaluated. The optimum formulation of the tart filling was determined using Regression analysis. Results showed that mabolo custard tart filling had yellowish-brown to brown color, moderately sweet to sweet taste, and soft to slightly fibrous texture. The mabolo fruit aroma and flavor in the tarts ranged from having none to perceptible. The Analysis of Variance revealed that different levels of mabolo flesh cause a significant effect on the color (p<0.01). The optimum formulation and the recommended level of mabolo flesh in custard tart filling production was 80.54% w/w.

Effect of Ethephon and Packaging Practices On Ripening of Mango cv. Maldah

2021 ◽  
Vol 19 (1) ◽  
pp. 155-163
Author(s):  
S Sapkota ◽  
D Kc ◽  
H Giri ◽  
M Saud ◽  
M Basnet ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Control Treatment ◽  
Quality Performance ◽  
Plastic Packaging ◽  
Randomized Design ◽  
Acid Ratio ◽  
Ethephon Treatment ◽  
Completely Randomized Design ◽  
And Control ◽  
Juice Content

The present research was conducted on two factor Completely Randomized Design (CRD) with eight treatments and three replications. A set of experiments were carried out to evaluate the effect of postharvest ethephon treatment and packaging on ripening of mango cv. Maldah. The treatments consisted of ripening agent i.e., ethephon and control treatment under different packaging condition i.e., fiber with hole, fiber without hole, plastic with hole and plastic without hole. The result revealed that different packaging condition and ripening agents influenced the ripening behavior of mango. The highest TSS (15.26), sugar-acid ratio (23.66) and juice content (126.05) were recorded with fiber (without hole) and the lowest TSS (12.60), sugar-acid ratio (9.01) and juice content (116.05) with plastic (without hole). The highest TA (1.44) was recorded with plastic (without hole) and the lowest (0.66) with fiber (without hole). Similarly, the highest BT (2.83) was recorded with fiber (with hole) and the lowest (1.66) with plastic (without hole). Firmness, sweetness, TSS and juice content were the highest with the interaction effect of fiber bag (without hole) and ethephon treatment. In conclusion, mango fruits with ethephon treatment packed in fiber bag (without hole) enhances quality and ripening of mango whereas under controlled condition and without hole plastic packaging mangoes had low quality performance in terms of physio-chemical properties. SAARC J. Agric., 19(1): 155-163 (2021)

scholarly journals Managment of sulphur fertilizer in forage sorghum crop cultivated in eutrophic Cambisol with alkaline pH

2019 ◽  
pp. 1258-1266 ◽  
Author(s):  
Thiago Henrique Ferreira Matos Castañon ◽  
Boanerges Freire de Aquino ◽  
Edna Maria Bonfim Silva ◽  
Izabel Maria Almeida Lima ◽  
Ana Paula Alves Barreto Damasceno
Keyword(s):  
Elemental Sulfur ◽  
Chemical Properties ◽  
Dry Mass ◽  
Alkaline Ph ◽  
Single Superphosphate ◽  
Soil Fertilization ◽  
Forage Sorghum ◽  
Randomized Design ◽  
Sulphur Fertilizer ◽  
Completely Randomized Design

The objective of this study was to analyze the effect of soil fertilization with sulfur-based fertilizers, sulfate and elemental sulfur forms on biomass production, nutrient characteristics of sorghum and soil chemical properties. The experiment was carried out in a 4 x 4 factorial scheme (four sulfur sources: single superphosphate, agricultural gypsum, elemental sulfur powder and elemental sulfur granulated with bentonite, and four sulfur doses: 0, 40, 80, 120 mgdm-3) using four replications in a completely randomized design, being cultivated in pots under greenhouse conditions. The sorghum was cultivated for a period of 51 days after emergence of the seedlings. The shoot dry mass, shoot macronutrients content, root and soil and pH of the soil were evaluated. There were interactions between sources and sulfur doses in the variables such as shoot dry mass, sulfur in the root, sulfur and calcium in the soil. Elemental sulfur (granulate) showed lower concentrations of phosphorus, sulfur and N:S ratio in the shoot. The concentrations of potassium, calcium and magnesium did not show significant differences, both for the shoot and the root. The pH of the soil was reduced depending on the sources and doses of elemental sulfur. The sources and doses of sulfur did not influence the levels of phosphorus, potassium, and magnesium in the soil. The elemental sulfur in the form of powder is the best source of sulfur for forage sorghum cultivated in soil with alkaline pH.

scholarly journals Pemanfaatan sukun muda untuk peningkatan nilai gizi abon ikan tongkol

2021 ◽  
Vol 2 (2) ◽  
pp. 185
Author(s):  
Eva Fitriyaningsih
Keyword(s):  
Experimental Design ◽  
Nutritional Value ◽  
Economic Value ◽  
Chemical Properties ◽  
Animal Nutrition ◽  
P Value ◽  
Randomized Design ◽  
Study Results ◽  
Completely Randomized Design ◽  
Actual Participation

Background: Using young breadfruit to increase the breadfruit usability and economic value, one of the efforts is through the enrichment of the type of processed breadfruit products, breadfruit provides nutritional value that is beneficial to health, one of the help of breadfruit is increasing breadfruit for shredded products.Objectives: This study aims to find out how to improve young breadfruit 20%, 30%, 40% of the chemical properties (carbohydrate, protein, and fiber) of shredded tuna.Methods: This study used an experimental design with a non-factorial Completely Randomized Design (CRD) with three preparations and three repetitions. Then the chemical tests (carbohydrate, protein, and fiber) at the Laboratory of Animal Nutrition and Feed Technology of the Faculty of Agriculture, Syiah Kuala University, Banda Aceh.Results: The study results showed actual participation in young breadfruit 20%, 30%, and 40% of the chemical properties (carbohydrate, protein, and fiber) in shredded tuna with a p-value < 0.05.Conclusion: Agreeing that 20%, 30%, and 40% of young breadfruit were approved for shredded tuna's chemical properties (carbohydrate, protein, and fiber).

scholarly journals Edible coating quality with three types of starch and sorbitol plasticizer

2020 ◽  
Vol 142 ◽  
pp. 02003 ◽  
Author(s):  
Retno Utami Hatmi ◽  
Erni Apriyati ◽  
Nurdeana Cahyaningrum
Keyword(s):  
Tensile Strength ◽  
Water Vapor ◽  
Raw Materials ◽  
Chemical Properties ◽  
Edible Coating ◽  
Raw Material ◽  
Randomized Design ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Arrowroot Starch

Edible coating is one form of packaging technology with environmentally friendly theme. The raw materials of edible coating derived from nature, while the waste is decomposed or even zero waste. The research of edible coating using experimental design RAL (completely randomized design) with two factors, namely the type of raw material used tuber starch (cassava, arrowroot and canna) and the percentage of starch (3%, 4% and 5%) (b/v) with three replications time. The quality analisys of edible coating includes the physical properties (thickness (mm), tensile strength (N) and elongation (mm)) and chemical properties (moisture content (%), solubility (%), the water vapor transmissin rate (g/hour) and peroxide (mek/kg). The research showed that the edible coating with sorbitol plasticizer of arrowroot starch 4% provide best physicochemical properties (thickness 0,09mm; 1,63N tensile strength; elongation 84,38mm; water content of 11.19%; solubility of 31.40%; the transfer of water vapor 0,16g / h and 3,20mek/ kg).

scholarly journals Biochar as soil amendment: Impact on chemical properties and corn nutrient uptake in a Podzol

2016 ◽  
Vol 96 (4) ◽  
pp. 400-412 ◽  
Author(s):  
A.B. Syuhada ◽  
J. Shamshuddin ◽  
C.I. Fauziah ◽  
A.B. Rosenani ◽  
A. Arifin
Keyword(s):  
Nutrient Uptake ◽  
Chemical Properties ◽  
Total N ◽  
Fertilized Soil ◽  
Randomized Design ◽  
Exchangeable Al ◽  
Completely Randomized Design ◽  
Healthy Growth ◽  
The Impact ◽  
Biochar Amendment

A study was conducted to investigate the impact of biochar amendment on chemical properties and corn nutrient uptake in a sandy Podzol soil. Four rates of biochar (0, 5, 10, and 15 g kg−1) and two rates of inorganic fertilizer (0 and local recommendation rate for corn) were randomly applied to a completely randomized design with four replicates. Corn was grown for 45 d in a glasshouse using sandy Podzol. The increase in pH of the soil was concomitant with a decrease of exchangeable Al. The fertilized soil significantly increased total N, with a concomitant decrease in soil pH due to a N nitrification. Positive changes did occur in the soil due to biochar application, leading to a significant increase in dry matter yield and corn height. Corn N and K uptakes were significantly increased by the addition of biochar, but the same was not true for Ca and Mg. However, it was found that the concentrations of N, Ca, and Mg in the corn tissue were still lower than their critical level. Our results demonstrate that application of biochar alone is not able to supply enough nutrients for the healthy growth of corn.

scholarly journals PENGATURAN PEMBUNGAAN TANAMAN JAMBU BIJI (Psidium guajava L.) ‘KRISTAL’ MELALUI APLIKASI WAKTU STRANGULASI YANG BERBEDA

2020 ◽  
Vol 22 (3) ◽  
pp. 243
Author(s):  
RA Diana Widyastuti ◽  
Slamet Susanto ◽  
Maya Melati ◽  
Ani Kurniawati
Keyword(s):  
Psidium Guajava ◽  
Single Factor ◽  
Flowering Induction ◽  
Flowering Response ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
Leaf N Content ◽  
The Relationship ◽  
Experimental Garden ◽  
Leaf N

<p align="center"><strong>ABSTRACT</strong></p><p align="center"><strong><em> </em></strong></p><p><strong><em>Arrangement of Guava Flowering </em></strong><strong><em>(Psidium</em></strong><strong><em> g</em></strong><strong><em>uajava</em></strong><strong><em> </em></strong><strong><em>L.</em></strong><strong><em>)</em></strong><strong><em> ‘Krystal’ through the Application of Different Strangulation Times. </em></strong>The seasonal production of guava (<em>Psidium guajava</em>) requires flowering manipulation technique such strangulation in order to be available throughout the years. This study aimed to explain the relationship between strangulation time, the period of flowering and harvesting of guava cv 'Krystal'. The experiment was conducted from February to December 2017, in Cikabayan experimental garden of IPB University, Bogor, Indonesia. The experiment used a completely randomized design with single factor, i.e strangulation times that consisted of control (no strangulation), strangulation in March, in April and in May. The results showed that strangulation treatment was able to accelerate the emergence of flowers and increase the number of generative shoots, the number of flowers per tree and the number of fruits harvested. The increase of flowering response on strangulated trees was supported by a higher leaf C/N compared to control, which is related to the low leaf N content in strangulation treatments. The strangulation treatment could accelerate the time of flower emergence six days earlier than control.<em>  </em><strong><em></em></strong></p><p><strong>Key</strong><strong>word<em>s</em></strong>: <em>guava, </em><em>C/N, flowering induction, ringing, seasonal production</em><strong><em></em></strong></p><p align="center"><strong> </strong></p><p align="center"><strong>ABSTRAK</strong></p><p align="center"><strong> </strong></p><p>Produksi buah jambu biji (<em>Psidium guajava</em>) yang bersifat musiman memerlukan teknik pengaturan pembungaan agar dapat tersedia sepanjang tahun. Penelitian ini bertujuan untuk menjelaskan keterkaitan antara waktu strangulasi dengan pola pembungaan dan panen buah jambu biji ‘Kristal’. Percobaan dilaksanakan mulai Februari sampai Desember 2017, di Kebun Percobaan Cikabayan IPB Bogor. Rancangan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan faktor tunggal yaitu waktu strangulasi yang terdiri dari 4 (empat) taraf, yakni tanpa strangulasi, strangulasi bulan Maret, strangulasi bulan April dan strangulasi bulan Mei. Hasil penelitian menunjukkan bahwa perlakuan strangulasi mampu mempercepat munculnya bunga dan meningkatkan jumlah tunas generatif, jumlah bunga per pohon, jumlah bakal buah per pohon dan jumlah buah yang dipanen. Peningkatan respon pembungaan akibat strangulasi didukung oleh C/N daun yang lebih tinggi dibandingkan tanpa stangulasi, yang berhubungan dengan rendahnya kandungan nitrogen daun pada perlakuan strangulasi. Perlakuan strangulasi mampu mempercepat waktu muncul bunga 6 hari lebih cepat dibandingkan tanpa strangulasi.</p><p><strong>Kata </strong><strong>k</strong><strong>unci: </strong>jambu biji, C/N, induksi pembungaan, pencekikan batang, produksi musiman</p>

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