scholarly journals PENGARUH FORMULASI DAN ASAL BIJI KAKAO FERMENTASI TERHADAP MUTU DAN CITARASA DARK CHOCOLATE. (Effect of Formulation and Fermented Cocoa Beans Origin to Dark chocolate’s Quality and Flavour)

2017 ◽  
Vol 12 (1) ◽  
pp. 58-75 ◽  
Author(s):  
Sitti Ramlah ◽  
Medan Yumas
Keyword(s):  
Melting Point ◽  
Research Result ◽  
Dark Chocolate ◽  
Polyphenol Content ◽  
Cocoa Beans ◽  
High Quality ◽  
South Sulawesi ◽  
Medium Quality ◽  
Central Sulawesi

Research on the effect of formulation and fermented cocoa beans origin to dark chocolate’s quality and flavour has been done. This research aims to know how is the effect of formulation and fermented coco beans origin to the quality and flavours of resulted dark chocolate. This research used 2 (two) treatment . First treatment was origin of coco beans used on the research (A), in which : South Sulawesi (A1), West Sulawesi (A2), Central Sulawesi (A3), second treatment was formula quality of dark chocolate to be produced (B), in which medium quality (B1) and high quality  formula (B2). Testing parameter used were water moisture, fat content, sucrose content, FFA, fatty acid, amino acid, polyphenol, flavour, TPC and melting point. Research  result  can  be  concluded  that formulation  and  origin  of  fermented  cocoa  beans affecting quality and flavourof resulted dark chocolate in tenns of melting point, amino acids content, fatty acids, polyphenol content, and flavour score. Dark chocolate produced Central Sulawesi both for medium quality and high quality had higher polyphenol content compare to those from both South and West Sulawesi.Keywords : Cocoa beans, fermentation, dark chocolate, medium quality, high quality, flavour.ABSTRAK Penelitian Pengaruh Formulasi Dan Asal Biji Kakao Fermentasi Terhadap Mutu Dan Citarasa Dark Chocolate telah dilakukan. Penelitian ini bertujuan untuk mengetahui sejauh mana pengaruh formulasi da asal biji kakao fermentasi  terhadap mutu dan citarasa dark chocolate yang dihasilkan. Pada penelitian pembuatan Dark Chocolate menggunakan 2 (dua) perlakuan . Perlakuan pertama yaitu Asal Daerah (provinsi) biji kakao yang digunakan (A) yaitu ; Sulawesi Selatan (A1), Sulawesi Barat (A2), Sulawesi Tengah (A3), dan perlakuan ke dua adalah formula/kualitas Dark Chocolate yang akan di buat (B), yaitu Formula Kualitas sedang (B1), dan Formula Kualitas Tinggi (B2). Parameter uji yang digunakan adalah kadar air, kadar lemak, kadar gula, FFA, asam lemak, asam amino, polifenol, citarasa, ALT dan titik leleh. Dari hasil penelitian dapat disimpulkan bahwa formulasi dan asal biji kakao fermentasi mempengaruhi mutu dan citarasa dark chocolate yang dihasilkan terutama dari segi  titik leleh, kadar asam amino, asam lemak, kadar polifenol dan nilai citarasa. Dark chocolate yang dihasilkan  dari kakao  asal  Sulawesi  tengah  baik    kualitas  sedang  maupun  kualitas  tinggi memiliki kandungan polifenol tertinggi dibanding dark chocolate dari Sulawesi Selatan dan Sulawesi Barat.Kata Kunci : Biji kakao, fermentasi, dark chocolate, kualitas sedang, kualitas tinggi, mutu, citarasa.

scholarly journals Protein and Mineral Contents of Cocoa Beans Fermentation from Luwu Timur Regency, South Sulawesi

2017 ◽  
Vol 33 (3) ◽  
pp. 196
Author(s):  
Asma Assa ◽  
Alfian Noor ◽  
Misnawi Misnawi ◽  
Muh. Natsir Djide ◽  
Muliadi Muliadi
Keyword(s):  
Raw Materials ◽  
Processed Food ◽  
Cocoa Beans ◽  
Mineral Contents ◽  
Fermentation Time ◽  
Time Treatment ◽  
South Sulawesi ◽  
Time Variations ◽  
Macro And Micronutrients

Cocoa beans are raw materials of cocoa processed food products rich in protein and minerals. Availability of sufficient quantities greatly determines the nutritional quality of the food. One of the post-harvest processes affecting the protein and minerals contents in cocoa beans is fermentation. The purpose of this study was to determine the protein, macro, and micronutrients contents in fermented cocoa beans of PBC 123, BR 25, and MCC 02 clones with fermentation time variations for 24, 48, 72, 96, and 120 hours. Methods of analysis used Kjeldahl and Atomic Absorption Spectrophotometer. The results showed that clones, fermentation time, and their interaction affect protein, macro and micronutrients content in cocoa beans. The interaction between BR 25 clone and 48-hour fermentation time showed the highest protein content (13.34%). The highest macronutrients content were found in PBC 123 clone with 72-hour fermentation time for Ca, in MCC 02 clone with 24-hour fermentation time for Mg, in BR 25 clone with 72-hour fermentation time for Na, and in BR 25 clone with 24-hour fermentation time for K. The highest micronutrients contents were found in PBC 123 clone  with 96-hour fermentation time for Fe, in MCC 02 clone with 120-hour fermentationtime for Mn, and in BR 25 clone with 96-hour fermentation time for Zn. Variations  of protein,  macronutrients and micronutrients contents in cocoa beans were affected  by clone variety and fermentation time treatment.

scholarly journals Characteristic Quality of Pinrang’s Cocoa Beans During Fermentation Used Styrofoam Containers

2020 ◽  
pp. 10-25 ◽  
Author(s):  
Erina Septianti ◽  
Salengke ◽  
Jumriah Langkong ◽  
Nandi K. Sukendar ◽  
Arini Putri Hanifa
Keyword(s):  
Water Content ◽  
Quality Characteristics ◽  
Fat Content ◽  
Optimum Temperature ◽  
Cocoa Beans ◽  
Total Acid ◽  
Fermentation Time ◽  
South Sulawesi ◽  
Better Than

Pinrang Regency is one of the regencies that contributes the largest production in South Sulawesi. The fermentation process is the stage of processing cocoa beans that must be carried out to guarantee the taste and aroma of good chocolate. The purpose of research is to study the effect of fermentation time with different cocoa clones on the quality characteristics of cocoa beans during fermentation. Characterization was held by observing the shape and color of the cocoa beans visually and measuring the temperature, pH, total acid, water content and fat content of the beans during fermentation. The results was showed that cocoa beans from local clones were better than Sulawesi 2 clones based on the quality characteristics of the beans produced. The best beans quality is on the 4 and 5 days of fermentation which produces an optimum temperature of around 45-47°C, pH around 5-5.4, total acid around 0.90%. Cocoa beans with a physical appearance and color that is bright enough, fat content around 50.45 %, and the water content is quite low around 4.97%. The quality of the cocoa beans produced is still in accordance with SNI 2323-2008. The use of styrofoam can be used as an alternative besides fermentation with wooden boxes that are usually done by farmers. The results of the study are expected to be used to obtain data and information on the characteristics of fermented cocoa beans, especially from Pinrang Regency, South Sulawesi.  

scholarly journals IKLIM USAHA INDUSTRI PENGOLAHAN BIJI KAKAO

2018 ◽  
Vol 1 (1) ◽  
pp. 3-26
Author(s):  
Firman Mutakin ◽  
Tumpal Sihaloho
Keyword(s):  
Production Cost ◽  
Industrial Process ◽  
Raw Material ◽  
Business Climate ◽  
Cocoa Beans ◽  
High Quality ◽  
Processing Industry ◽  
The Past ◽  
Industrial Performance

Indonesia is one among three major producers of cocoa beans. Nevertheless, industrial performance of cocoa beans industrial process bearish for the past few years. The purposes of this research are to analyse policies related to development the cocoa processing industry as well as analizing factor which cause low quality of cocoa beans. Factors that caused an uncondusif business climate on cocoa beans industry ar among of hers; high administrative fee in form of tax and entry charges for raw material that caused and increase in production cost structure of the industrial process of the cocoa beans, The low quality of the cocoa benas itself resulted from the un willingness of the farmers to ferment their products, ages of plantswhich more that its productive age and caused small beans producted, mixture between high quality and low quality beans and bugs infection of cocoa plants.

scholarly journals Pembuatan Tepung dari Biji Kakao (Theobroma cacao L) dan Uji Kualitasnya

2017 ◽  
Vol 6 (2) ◽  
pp. 132
Author(s):  
Asmaul Husna ◽  
Suherman Suherman ◽  
Siti Nuryanti
Keyword(s):  
Salt Water ◽  
Moisture Level ◽  
Cocoa Beans ◽  
A Value ◽  
Lime Water ◽  
Fat Level ◽  
Plantation Crops ◽  
Central Sulawesi ◽  
Cacao Plant

Cacao plant is one of the plantation crops which contribute to improving economic for the Province of Central Sulawesi. This study aimed to prepare and test the flour quality of cocoa beans flour after soaking in salt water, NaCl, and lime water, Ca(OH)2, at various concentrations. Samples were cocoa beans taken from Rantekala Sigi Province of Central Sulawesi, furthermore, the cocoa beans were made into flour. Results showed that the moisture, ash, fat, and carbohydrate of cocoa beans flour were almost met the ISO standard, with the exception of the protein level, i.e 5.0% for max. moisture level, 1.6% for max. ash level, 10.0% for min. fat level, and 70% of min. carbohydrates level. But, the best quality was from soaking with lime water at a concentration of 20% with a value of 2.8% moisture level, at a concentration of 15% with a value of 24.6% level, and at a concentration of 10% with a value of 78.26% carbohydrate level. However, for the ash level, the best quality was by soaking in salt water at a concentration of 5% with a value of 4.1%. Based on these results, it can be concluded that the cocoa beans flour is better soaked in lime water than salt water.

scholarly journals Quality of prescriptions in hospitalized children suffering from acute and persistent diarrhoea

2019 ◽  
Vol 8 (4) ◽  
pp. 792
Author(s):  
Nazuk Sharma ◽  
D. C. Dhasmana ◽  
Taruna Sharma ◽  
Alpa Gupta
Keyword(s):  
Tertiary Care ◽  
Public Health Problem ◽  
Poor Quality ◽  
Major Public Health Problem ◽  
Age Group ◽  
Persistent Diarrhoea ◽  
High Quality ◽  
Detailed Medical History ◽  
Medium Quality

Background: Diarrhoea is a major public health problem in children worldwide. It continues to be a major health challenge, especially in developing countries, despite the availability of regularly updated standard treatment guidelines. Non-compliance to such guidelines by the physicians has been a long standing story. The treatment is often marred with incapacitating prescription of drugs besides neglecting even the basic tenets of good prescribing. As a result, the quality of such prescriptions for diarrhoeal disorders in children remains poor. To gauge the magnitude of this problem in this setup towards possible corrective measures, the study was aimed to audit prescription practices in the management of acute and persistent diarrhoea in hospitalised children up to five years of age.Methods: An observational study was conducted in 100 patients of either gender in the age group up to 5 years admitted with acute and persistent diarrhoea. A detailed medical history from the parents/guardians and the details of prescription from the time of admission till the discharge of the patient were obtained. Quality of prescriptions was analysed using prescription quality index (PQI) tool, a validated comprehensive tool described by Hassan et al in 2010. Based on this tool, prescription with the total PQI score of ≤ 31 were interpreted as poor quality, scores with 32 to 33 as medium quality and scores 34 to 43 as high quality with a possible maximum score of ‘43’.Results: Based on the PQI tool for 100 children, 60 prescriptions were found to be of poor quality. Only 2 prescriptions were of medium quality, whereas 38 prescriptions were in high quality range. Average mean±SD score of prescriptions with poor quality was 25.2±1.48, ranging from 21 to 31. The mean±SD of prescriptions with medium quality was observed to be 32±0 and for prescriptions of high quality was 38.07±2.28. The total average mean score of all prescriptions was 30.23±6.50. Poor quality prescriptions were particularly observed for the patients with the diarrhoea with No dehydration.Conclusions: Prescription appropriateness in spite of available guidelines continues to be a big challenge in the adequate management of patients with diarrhoeal disorders under the age group of five years in a tertiary care centre in India.

scholarly journals KLASIFIKASI KUALITAS PERMUKIMAN MENGGUNAKAN CITRA QUICKBIRD DI KECAMATAN MANDIANGIN KOTO SELAYAN KOTA BUKITTINGGI

2018 ◽  
Vol 7 (1) ◽  
pp. 109
Author(s):  
Sri Bening Pratiwi ◽  
Triyatno Triyatno ◽  
Fitriana Syahar
Keyword(s):  
Confusion Matrix ◽  
Research Result ◽  
Quality Parameters ◽  
Quality Parameter ◽  
The Road ◽  
Result Show ◽  
Medium Quality ◽  
Road Width ◽  
The Village

ABSTRACT The purpose of this research are (1) describe the quality parameters of settlement, (2) analyze the distribution of quality of settlements, (3) test the accuracy of interpretation Quickbird. Methods used for the quality of settlements is scoring and overlay. Accuracy of interpretation used confusion matrix method. Based on research result show that (1) the quality parameter of the settlements is the density of the settlements has a medium quality of 120 Ha, the pattern of the building layout has a bad quality of 182 Ha, tree protective settlement has a bad quality of 233 Ha, the road width has bad quality the extent of 207 Ha, the condition of residential road has good quality which is 204 Ha, and the residential location variable has medium quality which is 91 Ha. (2) the distribution of settlement quality in the subdistric Mandiangin Koto Selayan for the medium quality of settlements are having an area of 125 Ha, the quality of bad settlements has an area of 118 Ha. The medium quality of the settlements is the most in the village Kubu Gulai Bancah while the bad quality is the most in the village Campago Guguak Bulek. (3) test image accuracy using confution matrix produce accuracy of image that is 94,73%.

scholarly journals Characterization of Tuna Jerky with the Addition of Seaweed (Eucheuma cottonii) Flour

2019 ◽  
Vol 22 (2) ◽  
pp. 273-286
Author(s):  
Reni Lobo ◽  
Joko Santoso ◽  
Bustami Ibrahim
Keyword(s):  
Heavy Metal ◽  
Protein Content ◽  
Paired Comparison ◽  
Research Result ◽  
Proximate Analysis ◽  
Gel Strength ◽  
High Quality ◽  
Eucheuma Cottonii

Fish jerky has hard texture which could make the appearance became less attractive to consumers. The aim of this study was to characterize tuna jerky with the addition of seaweed flour E. cottonii in order to increase acceptability by consumers. Result shown that seaweed flour characterization was consisted dietary fiber 73.95±0.45%, viscosity 107.02±0.51 cPs, gel strength 435.03±4.99 g/cm2, carageenan 54.56±0.18%, heavy metal Hg was <0.002 ppm, Pb was <0.004 ppm and Cd was 0.063±0.001 ppm, water content 12.63±0.08% and yield 6.07±0.08%. Based on research result, the additional of 2.5% E. cottonii concentration flour resulting high quality jerky with appearance value was 7.60, flavour was 7.67, texture was 5.7 and taste was 7.63 from 1-9 scales. Result from paired comparison test against commercial jerky (beef) resulting positive value, that means the quality of tuna jerky had better quality compared to commercial jerky and well accepted by panelist. Proximate analysis of tuna jerky shown that protein content 30.24±0.1%, water 11.32±0.02%, lipid 3.03±0.00% and ash 5.69±0.06%. Texture analysis results shown hardness 827.50±15.67, adhesiveness 0.09±0.02 and fracture 10.95±2.24.

scholarly journals Tingkat Kualitas Permukiman (Studi Kasus: Permukiman Sekitar Tambang Galian C Kecamatan Weru Kabupaten Sukoharjo)

2017 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Lilik Anjar Setiawan ◽  
Winny Astuti ◽  
Erma Fitria Rini
Keyword(s):  
Public Health ◽  
Quantitative Research ◽  
Road Network ◽  
Health Improvement ◽  
High Quality ◽  
Housing Environment ◽  
Analysis Technique ◽  
Medium Quality ◽  
Spatial Plan

<em>Settlement is defined as a components combination of housing, environment and life of the societies who live in it. Quality of settlement components can describe how the condition of the settlement itself. Several settlement areas in Weru Subdistrict, Sukoharjo District have a C-type quarry location inside. Based on the Sukoharjo District Spatial Plan, that area is planned as settlement activities. There are other activities that should be supported by the components of the settlements that only planned to accommodate settlement activities. Question in this research is to know the level of settlement quality of each block in settlement area around C-type quarry in Weru Subdistrict seen from (1) nature, (2) shell, (3) infrastucture network, and (4) society. This research is a quantitative research using scoring analysis technique. The result shown that there is difference between each block of settlement. Block 2 has high quality because it has several components with high quality such as buildings, infrastructure network, and the level of public health. The  other blocks such as block 1, block 3, block 4, and block 5 have medium quality with several medium quality of components such as green space, road network, economic level and level of public health. Improvement are needed for some components to improve the quality of settlements in each block so that the whole settlements becomes better to lived.</em>

scholarly journals Quality of milk from Serbian white goat in first lactation

2006 ◽  
Vol 22 (5-6) ◽  
pp. 63-69 ◽  
Author(s):  
Miroslav Zujovic ◽  
Zorica Tomic ◽  
M.P. Petrovic ◽  
Dragana Ruzic-Muslic ◽  
LJ. Stojanovic
Keyword(s):  
Goat Milk ◽  
Raw Material ◽  
Dairy Goat ◽  
High Quality ◽  
Milk Traits ◽  
Protein Food ◽  
Goat Population ◽  
Medium Quality ◽  
Quality Of Milk

Goat milk is biologically highly valuable protein food intended for nutrition of offspring and as raw material for preparation of different dairy products. Therefore, in our opinion, it was justified from zoo technical, genetical and economical aspect to direct our attention towards Serbian white diary goat and study basic traits of this breed. Based on our previous investigations of traits of Domestic white goat we have established that this was a domestic population of expressed hereditary milk traits and good quality of milk. This lead to more detailed study of the quality of milk obtained from the genotype called Serbian white goat in first lactation, created based on Domestic white goat, especially since there is great interest in breeding of this specific genotype on the territory of Serbia and also abroad. Based on performed investigations and established results it can be concluded that Serbian white goat belongs to the dairy goat type and is our best goat population. Regarding the quality of analyzed milk, in general it is of medium quality, however, the percentage of fat, proteins and lactose is very high, which is very important for dairy industry and further processing of milk into high quality goat cheeses which appear on our markets in very small quantities. Processing of goat milk into high quality cheese types is now performed in small number of mini dairy plants.

scholarly journals Investigation on the Compressive Strength of Gunny Sack Fiber Concrete under High-Temperatures

2020 ◽  
Vol 3 (1) ◽  
pp. 27
Author(s):  
Nur Fithriani F. Cholida ◽  
Purwanto P. ◽  
Hani Purwanti
Keyword(s):  
Compressive Strength ◽  
High Temperatures ◽  
Compressive Load ◽  
High Quality ◽  
Normal Medium ◽  
Fibrous Concrete ◽  
Fiber Concrete ◽  
Medium Quality ◽  
Cylindrical Test

Gunny sack fiber concrete has not been explored especially the behavior under high temperatures. This paper presents the results of an experimental investigation of gunny sack fibrous concrete (percentage of 0.5% of volume) given a monotonic- compressive load. A number of cylindrical test specimens were made which consisted of control specimens and which were incinerated at temperatures of 300oC, 600oC and 900oC. The concrete -compressive strength was designed with three variations of the cement water ratio to get the compressive strength of a standard cylinder with normal, medium and high -quality compressive strength categories. Experimental results show that normal to high quality concrete can be produced with gunny sack fiber substitution. The compressive strength of the gunny sack fiber concrete decreased significantly from the control specimen to the specimen which was burned at 300oC. The loss of compressive strength from the control specimens to the post-burn specimens of medium quality and high -quality of gunny sack fiber concrete was the same compared with the loss of compressive strength of normal- quality concrete. This study also carried out a comparison of the degradation of the compressive strength of steel fibrous concrete with gunny sack fiber in post-burn conditions.

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