PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

scholarly journals PEMANFAATAN KITOSAN DARI CANGKANG RAJUNGAN (Portonus sanginolentus L.) SEBAGAI PENGAWET IKAN KEMBUNG (Rastrelliger sp) DAN IKAN LELE (Clarias Batrachus)

2015 ◽  
Vol 3 (4) ◽  
pp. 18-24
Author(s):  
Rika Silvia ◽  
Sari Wahyu Waryani ◽  
Farida Hanum
Keyword(s):  
Acetic Acid ◽  
Moisture Content ◽  
Shelf Life ◽  
Microbial Activity ◽  
Storage Time ◽  
Chitosan Solution ◽  
Ash Content ◽  
Clarias Batrachus ◽  
Test Results ◽  
Chitin And Chitosan

The use of appropriate anti-microbial compounds can extend the shelf life of a product as well as ensure the safety of the product. That requires a material that is naturally anti-microbial so as not harmful to health. The use of chitosan to inhibit microbial activity on mackerel (Rastrelliger sp) and catfish (Clarias batrachus) to test it's effectiveness. In this research chitosan that used as an anti-microbial extracted from the shells of crabs (Portunus sanginolentus L.). Chitin and chitosan that were successfully extracted were characterized it's results includes moisture content testing, ash content, and degrees of deacetylation. Characterized chitosan, were used as an anti-microbial mackerel (Rastrelliger sp) and catfish (Clarias batrachus). Chitosan was dissolved in 1% acetic acid with varying concentrations of chitosan as 1%, 1.5%, 2%, and 2.5%. The storage time of fish: 0 hours, 10 hours, 15 hours, 20 hours, and 25 hours. The results of research chitosan form as granules / powder, 5% moisture content, ash content  2% and the degree of deacetylation which amounted to 61,08%. Chitosan solution test results on fish showed that fish preservation by soaking with chitosan addition of 1.5% was the best variable and could extend the shelf life of fish  more than 5 hours while fish preservation by spraying gave the best variable with addition of chitosan 2.5% and could extend the shelf life of fish less than 5 hours.

scholarly journals Physical and Chemical Characteristic of Virgin Coconut Oil under Mix Culture Fermentation Technique

2019 ◽  
Vol 1364 ◽  
pp. 012009
Author(s):  
Nurul Asiah ◽  
Rizki Maryam Astuti ◽  
Laras Cempaka ◽  
Rahmahdona Setiani
Keyword(s):  
Coconut Oil ◽  
Chemical Characteristic ◽  
Virgin Coconut Oil ◽  
Physical And Chemical

Moisture Dependent Dynamic Flow Properties of Coconut Flours

2016 ◽  
Vol 12 (6) ◽  
pp. 577-585 ◽  
Author(s):  
M. R. Manikantan ◽  
R. P. Kingsly Ambrose ◽  
Sajid Alavi
Keyword(s):  
Moisture Content ◽  
Normal Stress ◽  
Flow Characteristics ◽  
Coconut Oil ◽  
Friction Angle ◽  
Wall Friction ◽  
Flow Properties ◽  
Dynamic Flow ◽  
Virgin Coconut Oil ◽  
Air Velocity

Abstract The dynamic flow properties of two important coproducts of virgin coconut oil (VCO) i. e. coconut milk residue flour (MRF) and VCO cake flour (CF) were studied. The basic flowability energy of CF was higher than MRF and increased with moisture content. The change in compressibility and shear stress, with applied normal stress and moisture content, indicated that these powders are highly cohesive. For both flours, the energy required to make the powder flow increased with moisture at all experimental air velocity. Moisture did not significantly influence the cohesion and unconfined yield strength of MRF, whereas for CF there was significant effect due to the presence of moisture. The wall friction angle of both the flours increased significantly with moisture and decreased with applied normal stress. The results from this study indicated that, both CF and MRF at around 4.00 % moisture content had better flow characteristics than at higher moisture levels.

scholarly journals Effects of Culinary Methods on The Proximate Composition of an Edible Insect (Rhynchophorus Phoenicis) Larvae Obtained From Bayelsa State, Nigeria

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
D. P. MarkManuel ◽  
Jackson Godwin
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Proximate Composition ◽  
Ash Content ◽  
The Other ◽  
Fibre Content ◽  
Crude Fibre ◽  
Edible Insect ◽  
Mineral Levels ◽  
Carbohydrate Contents

This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p 0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet. This study investigated the effects of culinary methods (boiling and frying) on the proximate composition of an edible insect commonly known as African Palm Weevil (R. phoenicis) Larva(e). The proximate composition (moisture, ash, protein, crude fibre, fat and carbohydrate contents) were determined using standard methodology of the Association of Analytical Chemists (AOAC). Boiling increased the moisture and ash content but, decreased the protein, fat, carbohydrate (p>0.05) and the fibre content compared to the raw sample. On the other hand, frying increased the protein and ash contents (p<0.05) but decreased the moisture, fat, carbohydrate and fibre contents compared to the raw. The decrease in moisture content led to a corresponding increase in the protein, and ash contents of the fried sample, which indicates high protein and mineral levels of the larvae. Also, the lowest moisture content recorded in the fried sample compared to the raw and boiled sample was an indication of reduction of microbial spoilage, and longer storage shelf life of this edible larva. Therefore, frying is recommended as the best culinary method for healthy diet.

scholarly journals Characteristics and Shelf Life of Dry Salted and Unsalted Dark Banded Goatfish (Upeneus sp.)

2017 ◽  
Vol 2 (6) ◽  
pp. 471
Author(s):  
Fetriyuna Fetriyuna ◽  
Siti Nurhasanah ◽  
Elisa Ristiani ◽  
Chittania Devitasari
Keyword(s):  
Shelf Life ◽  
Acid Level ◽  
Chemical Characteristic ◽  
Experimental Methods ◽  
Ash Content ◽  
Life Testing ◽  
Arrhenius Model ◽  
Fat Level ◽  
Physical And Chemical ◽  
Difference Test

Salted and unsalted dark banded goatfish (Upeneus sp.) has the physical and chemical characteristics which influence their shelf life. The objective of this research was to reveal chemical characteristic and the possibilities of physical differences between salted and unsalted dark banded goatfish and determine their shelf life. The experimental method that being used in this research was complemented with statistical analysis using paired difference test to know that salting significantly affected the chemical and physical characteristics of the products. Shelf life testing using total number of micro-organism as the parameter. Shelf life testing used descriptive and experimental methods followed by shelf life calculation using ASLT method with Arrhenius model. Result of the research revealed that there were significant differences between salted and unsalted dark banded goatfish in water level, ash content level, and water activity (aw), but both of them had no significant differences in insoluble ash in acid level, protein level, fat level and hardness point. Salted dark-banded goatfish that packaged with PP 0,6 mm plastic at 15°C has the longest shelf life is about 15 months 27 days 3 hours 50 minutes and 24 seconds. Keywords: salted dry; unsalted dry fish; characteristic; shelf-life

scholarly journals Analisis Sifat Fisika dan Kimia Lignin Tandan Kosong Kelapa Sawit asal Desa Sape, Kabupaten Sanggau, Kalimantan Barat

2016 ◽  
Vol 2 (1) ◽  
pp. 24-29 ◽  
Author(s):  
Siti Suhartati ◽  
Rachmat Puspito ◽  
Fikri Rizali ◽  
Dian Anggraini
Keyword(s):  
Moisture Content ◽  
Key Words ◽  
Black Liquor ◽  
Chemical Properties ◽  
Ash Content ◽  
Physical And Chemical Properties ◽  
Empty Fruit Bunches ◽  
Physical And Chemical ◽  
And Chemical Properties

Analysis of the physical and chemical properties of palm empty fruit bunches (EFB) lignin from Sape village in Sanggau, West Borneo has been done. This research was aimed to find extract and isolate the EFB lignin, to determine density, and viscosity of black liquor containing EFB lignin and to find the purity, moisture content and ash content of isolated EFB lignin. Black liquor was extracted by using reflux process and the lignin was isolated by using organosolv process. The result showed that the density and viscosity of the black liquor was 0.9658 g/mL and 1.4565 Ns/m2, respectively. The isolated lignin isolated has purity about 64.64% with moisture content about 3.07% and the ash content about 30.34%. The data from this analysis became the basis of utilization of lignin TKKS in some lignin-based industries. Key words: Analysis of physical and chemical properties, lignin, EFB DOI: http://dx.doi.org/10.15408/jkv.v2i1.3102

scholarly journals Formulation and Evaluation of Sun Block Lotion Made from Virgin Coconut Oil (VCO) with the addition of the Extract of Telang Flower (Clitoria ternatea, L) and Pandan Leaves (Pandanumusa paradisiaca, L)

2020 ◽  
Vol 4 (1) ◽  
pp. 54-59
Author(s):  
Nia Boru Ritonga ◽  
Rini Rini ◽  
Tuty Anggraini
Keyword(s):  
Chemical Properties ◽  
Coconut Oil ◽  
Plate Count ◽  
Physical And Chemical Properties ◽  
Virgin Coconut Oil ◽  
Clitoria Ternatea ◽  
Total Plate Count ◽  
Phytochemical Components ◽  
Physical And Chemical ◽  
And Chemical Properties

Telang flowers (Clitoria ternatea, L) and pandan leaves (Pandanus paradisiaca) are plants that contain phytochemical components that are able to block sunlight from exposing the skin. While Virgina Coconut Oil (VCO) is able to moisturize and soften the skin. This study aims to determine the best formulation in protecting sunlight in application to the skin, as well as knowing the physical and chemical characteristics of skin lotion. This research uses an exploratory method with 2 treatments and 3 replications. The treatment is the addition of telang flower extract and pandan leaf extract to the VCO skin lotion. Evaluation is carried out on the physical and chemical properties and the level of panelist preference. The results showed different results from the two formulations, the highest protection value to the sun was the addition of telang flower extracts expressed by SPF 20.64, the antioxidant activity of 81.66%, pH of 6, 0.012% free fatty acids, a specific gravity of 0.94, 34880 cP viscosity, 65.25% stability, 6.0 cm spreadability, total plate count of  1.3 x 10-10 cfu / ml.

scholarly journals Proximate composition of salted smoke-dried and salt-garlic treated smoke-dried chapila (Gudusia chapra; Hamilton-Buchanan, 1822) fish stored at room temperature

2015 ◽  
Vol 42 (2) ◽  
pp. 205-209 ◽  
Author(s):  
Mosarrat Nabila Nahid ◽  
Gulshan Ara Latifa ◽  
Farzana Binte Farid ◽  
Mohajira Begum
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Protein Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Room Temperature ◽  
Ash Content

Proximate composition of chapila fish (Gudusia chapra) was determined using two different treatments of smoke-drying. In salt treated smoke-dried chapila (S-C), moisture, crude protein, lipid and ash contents were found 5.31%, 46.47%, 29.05% and 19.92% respectively. The same parameters were 6.77%, 45.24%, 30.52% and 18.71% respectively in case of salt-garlic treated smokedried chapila (S+G-C) fish. During storage at room temperature (26-320C), the percentage of moisture was increased significantly whereas crude protein, lipid and ash contents were decreased. The values of moisture (%) content were increased 9.91% (8th months) in S-C and 10.74 % (16th months) in S+G-C respectively. The values of protein (%) content were decreased 44.81% (8th months) in S-C and 42.66% (16th months) in S+G-C respectively. Values of fat and ash (%) content were decreased 28.55% and 18.01% (8th months) respectively in S-C and 28.75% and 17.34% (16th months) respectively in S+G-C. The overall study showed that the smoke cured fish treated with salt-garlic had longer shelf life and found better for preservation.Bangladesh J. Zool. 42(2): 205-209, 2014

Fuel Briquettes from Sisal Waste in Thailand

2017 ◽  
Vol 866 ◽  
pp. 168-171
Author(s):  
Udomdeja Polyium ◽  
Amornrat Pigoolthong
Keyword(s):  
Moisture Content ◽  
Chemical Properties ◽  
Calorific Value ◽  
Volatile Matter ◽  
Ash Content ◽  
Physical And Chemical Properties ◽  
Fixed Carbon ◽  
Physical And Chemical ◽  
And Chemical Properties

The research aims to develop fuel briquettes from sisal waste material mixed with bagasse. Sisal wastes were collected from Hub Kapong Royal Project Phetchaburi Province Thailand. These material were mixed according to the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50 respectively. Characterization of physical and chemical properties of fuel briquettes were determined by percentage moisture content, percentage ash content, percentage volatile matter, percentage fixed carbon, and calorific value with the standard number ASTM 3173, ASTM D 3175, ASTM D 3174, ASTM D 3177 and ASTM D 3286 respectively. The results show that percentage moisture content values of 9.98 - 18.14, percentage volatile matter values of 42.59 - 68.04, percentage ash content values of 16.05 -25.41, percentage fixed carbon values of 5.93 - 13.86 and calorific values of 1,820.52 - 2,485.19 kcal/kg. Fuel briquettes to be used as a fuel substitute for firewood and charcoal.

Physical and chemical changes in fruit of seven avocado cultivars at Mildura

1978 ◽  
Vol 29 (1) ◽  
pp. 81 ◽  
Author(s):  
BM El-Zeftawi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Moisture Content ◽  
Seed Weight ◽  
Oil Content ◽  
Ash Content ◽  
Chemical Changes ◽  
Local Conditions ◽  
Post Harvest ◽  
Physical And Chemical

The pre- and post-harvest changes of seven different avocado cultivars were determined and evaluated as indicators of maturity. All cultivars had similar trends in their growth. These trends continued during development, accompanied by reductions in moisture and free fatty acid contents, increases in oil content, and variable changes in ash content. Decreases in moisture content during maturity were negatively correlated with oil content. A relationship was found between oil content and seed weight. It is suggested that the moisture content and/or seed weight could be used by the growers to estimate oil content and therefore the best time for picking. Oil content (Y) could be calculated from one of the following equations: Y = 0.19x – 1.57 where x is the seed weight (g); or Y = 90.87 – 0.77x, where x is the percentage of moisture in the mesocarp. Taking into account the differences between the cultivars and the limited nature of the results, and on the basis of a minimum oil content of 8% as the crude fat extract, it is suggested that under local conditions, Zutano could best be picked in May, Fuerte in July, and Hazzard in September, with other cultivars to be picked between July and September. In this way a continuous supply of avocado from May to September, and even later, could be provided.

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